CN109008657A - Cooking apparatus and its control method - Google Patents
Cooking apparatus and its control method Download PDFInfo
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- CN109008657A CN109008657A CN201811121367.3A CN201811121367A CN109008657A CN 109008657 A CN109008657 A CN 109008657A CN 201811121367 A CN201811121367 A CN 201811121367A CN 109008657 A CN109008657 A CN 109008657A
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- heating
- mouthfeel
- cooking apparatus
- different
- control method
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Abstract
The invention discloses a kind of control method of cooking apparatus and cooking apparatus, the control method of the cooking apparatus includes: in the heating process that the content of the cooking apparatus is heated to boiling by the heating device, it controls the cooking apparatus to run with different internal temperature heating rates, to obtain the food of different mouthfeels cooked by the cooking apparatus.The control method significant effect of cooking apparatus provided by the invention, sensory difference is clearly demarcated, is easy to promote and apply on all kinds of types.
Description
Technical field
The present invention relates to kitchen appliance technical field, especially a kind of cooking apparatus and its control method.
Background technique
Electric cooker is the electric appliance of common cooked rice in people's daily life.With the accurate horizontal promotion of temperature control, city
Successively there is the function of mouthfeel adjusting in the electric cooker of various categories on field, and more to optimize user experience, user can be according to certainly
Oneself preference selects the culinary art of suitable mouthfeel progress rice, but it is usually to use to change that existing electric cooker, which adjusts the mode of mouthfeel,
Become puffed wheat length of time to adjust, and sensory difference brought by puffed wheat length of time is not obvious and takes a long time, to give
User brings bad experience.
Summary of the invention
In view of this, one of the objects of the present invention is to provide a kind of cooking apparatus that the time-consuming for realizing sensory difference shortens
Control method and cooking apparatus.
In order to achieve the above objectives, on the one hand, the present invention adopts the following technical scheme:
A kind of control method of cooking apparatus, the control method of the cooking apparatus include: by the heating device
The content of the cooking apparatus is heated in the heating process of boiling, controls the cooking apparatus with different internal temperatures
Heating rate operation, to obtain the food of different mouthfeels cooked by the cooking apparatus.
Preferably, the heating process includes the impregnation stage executed in chronological order and Heat Gelatinization stage, described
The Heat Gelatinization stage controls the cooking apparatus with predetermined heating curve and is warming up to boiling temperature from soaking temperature, described predetermined
Heating curve includes at least two predetermined heating curves, and different predetermined heating curves are for obtaining different food mouthfeels.
Preferably,
The cooking apparatus has the multiple mouthfeel gears divided according to the soft or hard degree of the food cooked, different mouths
Sense gear corresponds to different predetermined heating curves,
Mouthfeel shelves instruct based on the received, and the softer mouthfeel shelves of food correspond to the predetermined heating curve of quick heating,
The slow predetermined heating curve of the corresponding heating of the harder mouthfeel shelves of food.
Preferably, at least one in the predetermined heating curve is made of the line segment of at least two sections Different Slopes.
Preferably, in the predetermined heating curve being made of the line segment of at least two sections Different Slopes, described at least two sections
The slope of the line segment of Different Slope is increased with temperature and slope reduces.
Preferably, it is equal to form the corresponding temperature variation of every section of the predetermined heating curve line segment.
Preferably, the content of the cooking apparatus is heated to the process of boiling includes successively executing in chronological order
N heating period, n >=2, different mouthfeel gears corresponding heating rate at least one heating period are different.
Preferably, the content of the cooking apparatus is heated to the process of boiling includes successively executing in chronological order
N heating period, n >=2, the n heating period include that m executed after n-m heating period in chronological order add
The hot stage, m < n,
In any heating period in the m heating period, at least there are two mouthfeel gears pair in multiple mouthfeel gears
The heating rate answered is different,
In any heating period in other heating periods in addition to m heating period, different mouthfeel gears pair
The heating rate answered is identical.
Preferably, m=1, in the last one heating period in n heating period, the multiple mouthfeel gear difference
Corresponding different heating rate, in other heating periods in addition to the last one heating period, different mouthfeel gears pair
The heating rate answered is identical；Alternatively,
M=2, in most latter two heating period in n heating period, the multiple mouthfeel gear respectively corresponds difference
Heating rate, in other heating periods in addition to most latter two heating period, the different corresponding heatings of mouthfeel gear
Rate is identical.
Preferably, the content of the cooking apparatus is heated to the process of boiling includes successively executing in chronological order
N heating period, n >=2, in the multiple mouthfeel gear, heating rate of at least two mouthfeel gears in n heating period
It remains unchanged.
Preferably, the n heating period includes the k heating executed after n-k heating period in chronological order
Stage, k < n, at least one heating period in k heating period, other in addition at least two mouthfeels gear
The corresponding heating rate of mouthfeel gear and the heating rate of at least two mouthfeels gear are all different.
Preferably, the switching between the heating period according to the internal temperature control of the cooking apparatus.
Preferably, the method for the switching between the n heating period according to the internal temperature control of the cooking apparatus
Include:
The different heating periods corresponds to different predetermined temperature sections；
According to the internal temperature of current cooking apparatus judge it belonging to predetermined temperature section, and then judge whether to need into
The switching of row heating period.
Preferably, the cooking apparatus includes heating device, is adjusted by adjusting the heating power of the heating device
The heating rate.
Preferably, by adjusting the heating duty of the heating device than come the heating power that adjusts the heating device.
On the other hand, the present invention adopts the following technical scheme:
Preferably, the control method work of the cooking apparatus as described above.
Preferably, the cooking apparatus has and cooks mode, described when mode of cooking described in the cooking apparatus operation
The control method work of cooking apparatus as described above.
Preferably, the cooking apparatus includes electric cooker or the food is rice.
The content of the cooking apparatus is being heated to adding for boiling by the control method of cooking apparatus provided by the invention
In thermal process, control the cooking apparatus and run with different internal temperature heating rate, with obtain different mouthfeels by described
The food that cooking apparatus cooks can effectively promote mouthfeel regulating effect, promote user experience.The control method significant effect,
Difference is clearly demarcated, is easy to promote and apply on all kinds of types.
Detailed description of the invention
By referring to the drawings to the description of the embodiment of the present invention, the above and other purposes of the present invention, feature and
Advantage will be apparent from, in the accompanying drawings:
Fig. 1 shows the control temperature profile of embodiment one in the specific embodiment of the invention；
Fig. 2 shows the control temperature profiles of embodiment two in the specific embodiment of the invention；
Fig. 3 shows the control temperature profile of embodiment three in the specific embodiment of the invention；
Fig. 4 shows the control temperature profile of example IV in the specific embodiment of the invention；
Fig. 5 shows the control temperature profile of embodiment five in the specific embodiment of the invention；
Fig. 6 shows the control temperature profile of embodiment six in the specific embodiment of the invention；
Fig. 7 shows the control temperature profile of embodiment seven in the specific embodiment of the invention；
Fig. 8 shows the control temperature profile of embodiment eight in the specific embodiment of the invention.
Specific embodiment
Below based on embodiment, present invention is described, but the present invention is not restricted to these embodiments.In order to
It avoids confusion essence of the invention, there is no narrations in detail for well known method, process, process, element.
In addition, it should be understood by one skilled in the art that provided herein attached drawing be provided to explanation purpose, and
What attached drawing was not necessarily drawn to scale.
Unless the context clearly requires otherwise, "include", "comprise" otherwise throughout the specification and claims etc. are similar
Word should be construed as the meaning for including rather than exclusive or exhaustive meaning；That is, be " including but not limited to " contains
Justice.
In the description of the present invention, it is to be understood that, term " first ", " second " etc. are used for description purposes only, without
It can be interpreted as indication or suggestion relative importance.In addition, in the description of the present invention, unless otherwise indicated, the meaning of " multiple "
It is two or more.
Change the problem of mouthfeel effect difference by changing the length of puffed wheat time for cooking apparatus such as existing electric cookers,
It has been found that content water absorption is different during heating, then the content of Free water is also different when entering boiling stage, interior
Tolerant effective boiling time in boiling stage will change, to influence the food mouthfeel cooked.When heating rate is faster
When, content water suction is faster, then the content of Free water is fewer when entering boiling stage, effective boiling of the content in boiling stage
Time is shorter, and the food cooked is softer.
Based on this, this application provides a kind of control method of cooking apparatus, cooking apparatus for example can be micropressure pot, electricity
Rice cooker, electric pressure cooking saucepan, electric steamer etc. can realize the utensil of cooking function by heating method, and the cooking apparatus includes ontology
And heating device, heating device is for heating ontology, to achieve the effect that the content to ontology carries out heating cooking.
The control method of the cooking apparatus includes: the control in the heating process that the content of the cooking apparatus is heated to boiling
It makes the cooking apparatus to run with different internal temperature heating rates, to obtain being cooked by the cooking apparatus for different mouthfeels
Food out, that is, the internal temperature heating rate of cooking apparatus is different, then the food mouthfeel cooked is not also identical, Neng Gouyou
Effect promotes mouthfeel regulating effect, and then promotes user experience.Temperature lifting capacity in heating rate, that is, unit time therein,
During rising to another temperature by a temperature, if spent duration is longer, heating rate is small, if spent duration compared with
Short, then heating rate is big.
In the following, the application will mainly introduce the specific implementation of above-mentioned control method by taking the process of cooking of cooking apparatus as an example
Example, it is, of course, understood that the control method is equally applicable to the culinary art for the food that other have mouthfeel adjustment demand, such as
Beans such as red bean, mung bean, semen sojae atricolor etc..
Heating process includes that (when cooked rice, as Fig. 1 is to shown in Fig. 8 for the impregnation stage that executes in chronological order
The puffed wheat stage) and Heat Gelatinization stage, in the puffed wheat stage, the control heating devices heat internal temperature that makes cooking apparatus first
It is increased to certain value (i.e. puffed wheat temperature) and maintains a period of time, in the Heat Gelatinization stage, food is made by way of heating
Gelatinization, the stage be control food mouthfeel optimal state, it is therefore preferred that control cooking apparatus the Heat Gelatinization stage with
Different internal temperature heating rate operations, to obtain the food of different mouthfeels cooked by cooking apparatus, and impregnation stage
It can be run using identical heating rate.Preferably, control cooking apparatus is warming up to predetermined heating curve from soaking temperature
Boiling temperature, wherein predetermined heating curve includes at least two predetermined heating curves, and different predetermined heating curves are for obtaining not
Same food mouthfeel.It is understood that predetermined heating curve herein refers to non-rectilinear, it can be broken line, be also possible to
The non-rectilinears such as smooth curve.
Specifically, the cooking apparatus has the multiple mouthfeel gears divided according to the soft or hard degree of the food cooked,
Different mouthfeel gears corresponds to the average heating rate in the different heating process, that is, when user selects different mouthfeels
When gear, cooking apparatus is heated using different average heating rates during heating, is cooked under a mouthfeel gear
Food out is softer, then the corresponding heating rate of mouthfeel gear is bigger, that is, cooks under the bigger mouthfeel gear of heating rate
Food it is softer.Preferably, different mouthfeel gears corresponds to the average heating rate in the different Heat Gelatinization stages.Scheming
In embodiment shown in 2, different mouthfeel gears corresponds to different predetermined heating straight lines, the bigger predetermined heating straight line institute of slope
The food cooked is softer, and in the embodiment shown in Fig. 1,3 to 8, different mouthfeel gears corresponds to different predetermined heatings
Curve is instructed according to the mouthfeel shelves that cooking apparatus receives, and the softer mouthfeel shelves of food correspond to the predetermined heating curve of quick heating (i.e.
From soaking temperature be warming up to boiling temperature needed for the shorter predetermined heating curve of duration), the corresponding heating of the harder mouthfeel shelves of food
Slow predetermined heating curve (i.e. from soaking temperature be warming up to boiling temperature needed for the longer predetermined heating curve of duration).
Preferably, the process that the content of the cooking apparatus is heated to boiling includes the n successively executed in chronological order
A heating period, n >=2, n heating period is for example including the low speed gelatinization stage executed in chronological order and high speed gelatinization stage
(referring to Fig.1, Fig. 3 and Fig. 4), then for example including the low speed gelatinization stage, middling speed gelatinization stage and high speed executed in chronological order
The gelatinization stage is (referring to Fig. 5 to Fig. 8).Wherein, corresponding one section of line segment of different gelatinization stages, in Fig. 1, Fig. 3 and reality shown in Fig. 4
It applies in example, two lines section forms a predetermined heating curve, and in Fig. 5 into embodiment shown in Fig. 8, three line segments form one
Predetermined heating curve, it is preferable that the corresponding temperature variation of every section of line segment for forming predetermined heating curve is equal, adds to realize
The equal part in hot stage.In one embodiment, different mouthfeel gears corresponding heating rate at least one heating period
Difference, for example, different mouthfeel gears is different in the heating rate in high speed gelatinization stage in Fig. 1 and embodiment shown in fig. 6,
The heating rate of other heating periods is identical, for another example different mouthfeel gears is gelatinized in middling speed in embodiment shown in fig. 5
Stage is different with the height gelatinization heating rate in stage, and the heating rate in low speed gelatinization stage is identical.It will of course be understood that
It is to be also possible to different mouthfeel gears in the heating rate difference in middling speed gelatinization stage, and the heating of other heating periods is fast
Rate is identical.
Preferably, the n heating period includes the m heating executed after n-m heating period in chronological order
Stage, m < n, for example, n is to be respectively the heating period a successively executed in chronological order, heating rank 1,3 heating periods of 3, m
Section b and heating period c, then the m heating period is heating period c, for another example n is 2,4 heating periods point of 4, m
Heating period a, heating period b, heating period c and the heating period d that Wei do not execute successively in chronological order, then the m
Heating period is heating period c and heating period d.In any heating period in the m heating period, multiple mouthfeel gears
In that at least there are two the corresponding heating rates of mouthfeel gear is different, in other heating periods in addition to m heating period
In any heating period, the different corresponding heating rates of mouthfeel gear is identical.Because at the n successively executed in chronological order
In heating period, heating rate is adjusted in the heating period executed more rearward, content water suction amplitude of variation is bigger, sensory difference
It is more obvious, therefore the preferred heating rate adjusted in the m heating period of rear execution, not only effect was obvious, but also saved the time.And such as
Fruit adjusts heating rate in any heating period in other heating periods in addition to m heating period, then content is inhaled
Water amplitude of variation is little, and extends the total time of culinary art, so in other heating periods in addition to m heating period
Any heating period preferably without heating rate adjust.
In alternative embodiment, in multiple mouthfeel gears, heating speed of at least two mouthfeel gears in n heating period
Rate remains unchanged, and other heating rates of mouthfeel gear in a certain heating period change, so that multiple mouthfeel gears
Average heating rate it is different, be more convenient to be controlled in this way.For example, in the embodiment shown in fig. 3, slightly soft mouthfeel and slightly hard
Heating rate of the mouthfeel in the entire Heat Gelatinization stage remains unchanged, heating rate hair of the moderate mouthfeel in the high speed gelatinization stage
It is raw to change, so that the corresponding average heating rate of moderate mouthfeel is between slightly soft mouthfeel and slightly hard mouthfeel, for another example in Fig. 4
Shown in embodiment, the heating rate of slightly soft mouthfeel and slightly hard mouthfeel in the entire Heat Gelatinization stage remains unchanged, slightly firmly
Heating rate of the mouthfeel in the high speed gelatinization stage changes, so that the corresponding steady heating rate of slightly hard mouthfeel is minimum.
It is further preferred that n heating period includes that k executed after n-k heating period in chronological order add
Hot stage, k < n, other mouths at least one heating period in k heating period, in addition at least two mouthfeel gears
The corresponding heating rate of sense gear and the heating rate of at least two mouthfeel gears are all different, that is to say, that by rear
Adjusting for the heating rate of the heating period of execution comes the average heating rate difference so that multiple mouthfeel gears, such adjusting
Enable to the otherness of mouthfeel more obvious.
It is further preferred that at least two sections are not in the predetermined heating curve being made of the line segment of at least two sections Different Slopes
Slope with the line segment of slope is increased with temperature and slope reduces, i.e., posterior line segment slope is less than preceding line in chronological order
Slope over 10, to be advanced optimized to the mouthfeel of the food cooked.For example, in the embodiment shown in fig. 1, moderate mouth
Feel in shelves and the corresponding predetermined heating curve of slightly hard mouthfeel shelves, the slope that the low speed gelatinization stage corresponds to line segment is greater than high speed gelatinization rank
The slope of the corresponding line segment of section, in the embodiment shown in fig. 3, in the corresponding predetermined heating curve of moderate mouthfeel shelves, low speed gelatinization
The slope that stage corresponds to line segment is greater than the slope for corresponding to line segment in the high speed gelatinization stage, in the embodiment shown in fig. 4, slightly hard mouthfeel
The slope that the low speed gelatinization stage corresponds to line segment in the corresponding predetermined heating curve of shelves corresponds to the oblique of line segment greater than the high speed gelatinization stage
Rate, in the embodiment shown in fig. 5, in moderate mouthfeel shelves and the corresponding predetermined heating curve of slightly hard mouthfeel shelves, low speed is gelatinized rank
Slope > high speed gelatinization stage that the slope of the corresponding line segment of section > middling speed gelatinization stage corresponds to line segment corresponds to the slope of line segment, in Fig. 6
Shown in embodiment, in moderate mouthfeel shelves and the corresponding predetermined heating curve of slightly hard mouthfeel shelves, low speed is gelatinized stage and middling speed
The slope that the gelatinization stage corresponds to line segment is greater than the slope for corresponding to line segment in the high speed gelatinization stage, in the embodiment shown in fig. 7, moderate
In the corresponding predetermined heating curve of mouthfeel shelves, the slope that the low speed gelatinization stage corresponds to line segment is greater than high speed gelatinization stage and middling speed paste
The change stage corresponds to the slope of line segment, and in the corresponding predetermined heating curve of slightly hard mouthfeel shelves, the low speed gelatinization stage corresponds to the oblique of line segment
Slope > high speed gelatinization stage that rate > middling speed gelatinization stage corresponds to line segment corresponds to the slope of line segment, in the embodiment shown in fig. 8,
In the corresponding predetermined heating curve of moderate mouthfeel shelves, the slope that low speed gelatinization stage and middling speed gelatinization stage correspond to line segment is greater than high
The fast gelatinization stage corresponds to the slope of line segment, and in the corresponding predetermined heating curve of slightly hard mouthfeel shelves, the low speed gelatinization stage corresponds to line segment
Slope > middling speed gelatinization stage correspond to the slope of line segment > high speed and is gelatinized the slope that the stage corresponds to line segment.
Further, the switching between the heating period according to the internal temperature control of the cooking apparatus.Switching
Method includes: to correspond to different predetermined temperature sections the different heating periods；Judged according to the internal temperature of current cooking apparatus
Predetermined temperature section belonging to it, and then judge whether the switching for needing to carry out the heating period.
For example, when including two heating periods i.e. the first heating period and the second heating period, the first heating period pair
The predetermined temperature section answered be [50 DEG C, 75 DEG C), the second heating period corresponding temperature range be [75 DEG C, 100 DEG C), when including
When three heating periods i.e. the first heating period, the second heating period and third heating period, the first heating period is corresponding pre-
Determine temperature range be [50 DEG C, 65 DEG C), the second heating period corresponding temperature range be [65 DEG C, 80 DEG C), the third heating period
Predetermined temperature section be [80 DEG C, 100 DEG C).
Preferably, the heating rate is adjusted by adjusting the heating power of the heating device, such as passes through adjusting
The electric current of heating device is inputted to adjust heating power, alternatively, heating device includes multiple heating parts, by adjusting energization
The quantity of heating part adjusts heating power etc..Under normal conditions, the rated power of heating device is determining, therefore into
One step preferably, by adjusting the heating duty of the heating device than come the heating power that adjusts the heating device.Pass through
The heating duty ratio of different phase is controlled, so that heating time is different, heating rate is different, makes the food mouthfeel cooked not
Together, heating time is shorter, and heating rate is faster, and the food cooked is softer.
The embodiment of several specific control processes is given below.
In example 1, as shown in Figure 1, abscissa is the time, unit is minute, and ordinate is the inside of cooking apparatus
Temperature, unit are degree Celsius that straight slope is heating rate, and the cooking apparatus has according to the soft or hard journey of food cooked
The three mouthfeel gears divided are spent, it is respectively slightly soft, moderate and slightly hard, the content of the cooking apparatus is heated to boiling
Process includes the first heating period (i.e. low speed gelatinization stage) successively executed in chronological order and the second heating period (i.e. high speed
The gelatinization stage), the first heating period heating rate is identical, and second heating period has respectively under three mouthfeel gears
Different heating rates.
In example 1, in the first heating period, heating rate is identical, is added under three mouthfeel gears using identical
Hot duty ratio heating, in the second heating period, by controlling heating duty ratio, the heating duty ratio under slightly soft mouthfeel gear is not
Become, changes the heating duty ratio under moderate and slightly hard mouthfeel gear, so that heating time is different, so that heating rate is different, most
The food mouthfeel cooked eventually is different.
Embodiment two
Embodiment two and the difference of embodiment one be, as shown in Fig. 2, embodiment two only have a heating period (i.e. plus
The hot gelatinization stage), there is different heating rates respectively under three mouthfeel gears, it is preferable that adopt respectively under three mouthfeel gears
With different heating duty ratios, so that heating time is different, heating rate is different, to keep the food mouthfeel cooked different.
Embodiment three
Embodiment three also includes two heating periods, and the difference with embodiment one is, as shown in figure 3, embodiment three
In slightly hard mouthfeel gear and slightly soft gear under heating rate be it is constant, in slightly hard mouthfeel gear and slightly soft mouthfeel shelves
Always using identical heating duty than heating under position, it is heated to the heating time longest for boiling required under slightly hard mouthfeel gear,
Mouthfeel is most hard, and being heated to boiling under slightly soft mouthfeel gear, required heating time is most short, and mouthfeel is most soft, in the first heating period,
Heating rate under slightly soft moderate two mouthfeel gears is identical, and the heating rate under slightly hard mouthfeel gear is lower, adds second
In the hot stage, moderate mouthfeel gear is identical with the heating rate of slightly hard mouthfeel gear, and the heating rate under slightly soft mouthfeel gear is higher.
Example IV
As shown in figure 4, example IV also includes two heating periods, the difference with embodiment one is, example IV
In moderate mouthfeel gear and slightly soft gear under heating rate be it is constant, in moderate mouthfeel gear and slightly soft mouthfeel shelves
Required heating time that is heated to using identical heating duty than heating, under moderate mouthfeel gear always boiling under position is moderate,
Mouthfeel is moderate, and being heated to boiling under slightly soft mouthfeel gear, required heating time is most short, and mouthfeel is most soft, in the first heating period,
Heating rate under slightly soft moderate two mouthfeel gears is identical, and the heating rate under slightly hard mouthfeel gear is lower, adds second
The heating rate in hot stage, three mouthfeel gears is all different.
Embodiment five
Embodiment five and the difference of embodiment one be, as shown in figure 5, embodiment five is Three-section type heating, increases the
Three heating periods, i.e., in the control process of embodiment five, including the first heating period (i.e. low speed is gelatinized the stage), the second heating rank
Section (i.e. middling speed be gelatinized stage) and third heating period (i.e. high speed gelatinization stage), the first heating period heating under each mouthfeel gear
Rate is identical, and the heating rate under each mouthfeel gear of the second heating period and the third heating period is all different, and leads to
The heating duty ratio of control the second heating period and third heating period is crossed, so that heating time is different, heating rate is different, makes
The food mouthfeel of culinary art is different, in addition, there is no becoming for its heating rate under slightly soft mouthfeel gear in entire heating process
Change, that is, one is heated only with same heating duty ratio under the mouthfeel gear.
Embodiment six
As shown in fig. 6, embodiment six and the difference of embodiment five are, the second heating period of embodiment six adds with first
The heating rate in hot stage is identical.
Embodiment seven
As shown in fig. 7, embodiment seven and the difference of embodiment five are, and under the moderate mouthfeel gear of embodiment seven, second
Heating period is heated with the third heating period using identical heating duty ratio, and heating rate is identical, also, is added second
Hot stage, moderate mouthfeel gear are identical with the heating rate under slightly hard mouthfeel gear.
Embodiment eight
As shown in figure 8, embodiment eight and the difference of embodiment five are, and under the moderate mouthfeel gear of embodiment eight, first
Heating period is heated with the second heating period using identical heating duty ratio, and heating rate is identical, also, is added second
Hot stage, slightly soft mouthfeel gear are identical with the heating rate under moderate mouthfeel gear.
Further, present invention also provides a kind of cooking apparatus, the control method of the cooking apparatus as described above
Work.
Preferably, the cooking apparatus has and cooks mode, when mode of cooking described in the cooking apparatus operation, the culinary art
The control method work of utensil as described above.
Preferably, the cooking apparatus includes electric cooker.
Those skilled in the art will readily recognize that above-mentioned each preferred embodiment can be free under the premise of not conflicting
Ground combination, superposition.
It should be appreciated that above-mentioned embodiment is merely exemplary, and not restrictive, without departing from of the invention basic
In the case where principle, those skilled in the art can be directed to the various apparent or equivalent modification or replace that above-mentioned details is made
It changes, is all included in scope of the presently claimed invention.
Claims (17)
1. a kind of control method of cooking apparatus, the cooking apparatus has heating device, which is characterized in that the cooking apparatus
Control method include: by the heating device by the content of the cooking apparatus be heated to boiling heating process
In, control the cooking apparatus and run with different internal temperature heating rate, with obtain different mouthfeels by the cooking pot
Has the food cooked.
2. control method according to claim 1, which is characterized in that the heating process includes executing in chronological order
Impregnation stage and Heat Gelatinization stage control the cooking apparatus with predetermined heating curve from leaching in the Heat Gelatinization stage
Bubble temperature is warming up to boiling temperature, and the predetermined heating curve includes at least two predetermined heating curves, and the predetermined heating of difference is bent
Line is for obtaining different food mouthfeels.
3. control method according to claim 1, which is characterized in that the cooking apparatus has according to the food cooked
Multiple mouthfeel gears for dividing of soft or hard degree, different mouthfeel gears corresponds to different predetermined heating curves,
Mouthfeel shelves instruct based on the received, and the softer mouthfeel shelves of food correspond to the predetermined heating curve of quick heating, food
The slow predetermined heating curve of the corresponding heating of harder mouthfeel shelves.
4. control method according to claim 3, which is characterized in that in the predetermined heating curve at least one by extremely
The line segment composition of few two sections of Different Slopes.
5. control method according to claim 4, which is characterized in that the institute being made of the line segment of at least two sections Different Slopes
It states in predetermined heating curve, the slope of the line segment of at least two sections Different Slopes is increased with temperature and slope reduces.
6. control method according to claim 4, which is characterized in that every section of line of the composition predetermined heating curve
The corresponding temperature variation of section is equal.
7. control method according to claim 3, which is characterized in that the content of the cooking apparatus to be heated to boiling
Process include the n heating period successively executed in chronological order, n >=2, different mouthfeel gear heats rank at least one
Corresponding heating rate is different in section.
8. control method according to claim 3, which is characterized in that the content of the cooking apparatus to be heated to boiling
Process include the n heating period successively executed in chronological order, n >=2, the n heating period includes in chronological order
The m heating period executed after n-m heating period, m < n,
In any heating period in the m heating period, at least there are two mouthfeel gear is corresponding in multiple mouthfeel gears
Heating rate is different,
In any heating period in other heating periods in addition to m heating period, different mouthfeel gears is corresponding
Heating rate is identical.
9. control method according to claim 8, which is characterized in that m=1, the last one in n heating period add
In the hot stage, the multiple mouthfeel gear respectively corresponds different heating rates, in its in addition to the last one heating period
In his, the different corresponding heating rates of mouthfeel gear is identical heating period；Alternatively,
M=2, in most latter two heating period in n heating period, the multiple mouthfeel gear respectively corresponds different liters
Warm rate, in other heating periods in addition to most latter two heating period, the different corresponding heating rates of mouthfeel gear
It is identical.
10. control method according to claim 3, which is characterized in that the content of the cooking apparatus to be heated to boiling
The process risen includes the n heating period successively executed in chronological order, n >=2, in the multiple mouthfeel gear, at least two
Heating rate of the mouthfeel gear in n heating period remains unchanged.
11. control method according to claim 10, which is characterized in that the n heating period includes in chronological order
The k heating period executed after n-k heating period, k < n, at least one heating period in k heating period,
Other corresponding heating rates of mouthfeel gear and at least two mouthfeels gear in addition at least two mouthfeels gear
Heating rate be all different.
12. the control method according to one of claim 7 to 11, which is characterized in that according to the inside of the cooking apparatus
Temperature controls the switching between the n heating period.
13. control method according to claim 12, which is characterized in that according to the internal temperature control of the cooking apparatus
The method of switching between the heating period includes:
The different heating periods corresponds to different predetermined temperature sections；
According to the internal temperature of current cooking apparatus judge it belonging to predetermined temperature section, and then judge whether to be added
The switching in hot stage.
14. control method according to claim 1, which is characterized in that by the heating power for adjusting the heating device
To adjust the heating rate.
15. a kind of cooking apparatus, which is characterized in that the cooking apparatus is by the controlling party as described in one of claim 1 to 14
Method work.
16. cooking apparatus according to claim 15, which is characterized in that the cooking apparatus has mode of cooking, in institute
It states when cooking mode described in cooking apparatus operation, the cooking apparatus is by control method as described in one of claim 1 to 11
Work.
17. cooking apparatus according to claim 15 or 16, which is characterized in that the cooking apparatus includes electric cooker or institute
Stating food is rice.
Priority Applications (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811121367.3A CN109008657B (en) | 2018-09-25 | 2018-09-25 | Cooking appliance and control method thereof |
| PCT/CN2018/122906 WO2020062649A1 (en) | 2018-09-25 | 2018-12-22 | Cooking utensil and control method therefor |
| KR1020207032319A KR102446372B1 (en) | 2018-09-25 | 2018-12-22 | Cooking utensil and its control method |
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| CN201811121367.3A CN109008657B (en) | 2018-09-25 | 2018-09-25 | Cooking appliance and control method thereof |
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| CN109008657B CN109008657B (en) | 2020-08-18 |
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| KR (1) | KR102446372B1 (en) |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109602289A (en) * | 2018-12-27 | 2019-04-12 | 广东美的厨房电器制造有限公司 | Cooking apparatus and its control method and device |
| CN110250892A (en) * | 2019-07-17 | 2019-09-20 | 珠海格力电器股份有限公司 | Control method, device and the cooking apparatus of cooking apparatus |
| CN110367837A (en) * | 2019-07-17 | 2019-10-25 | 珠海格力电器股份有限公司 | Control method, device and the cooking apparatus of cooking apparatus |
| WO2020062649A1 (en) * | 2018-09-25 | 2020-04-02 | 珠海格力电器股份有限公司 | Cooking utensil and control method therefor |
| CN112555917A (en) * | 2020-11-11 | 2021-03-26 | 深圳市火王燃器具有限公司 | Control method of gas stove, gas cooking system and computer readable storage medium |
| CN113633156A (en) * | 2020-04-27 | 2021-11-12 | 浙江苏泊尔家电制造有限公司 | Control method of cooking appliance and cooking appliance |
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- 2018-09-25 CN CN201811121367.3A patent/CN109008657B/en active Active
- 2018-12-22 WO PCT/CN2018/122906 patent/WO2020062649A1/en active Application Filing
- 2018-12-22 KR KR1020207032319A patent/KR102446372B1/en active IP Right Grant
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| JPH01227720A (en) * | 1988-03-07 | 1989-09-11 | Hitachi Heating Appliance Co Ltd | Electric rice boiler capable of hard/soft selective boiling |
| JPH0531027A (en) * | 1991-07-26 | 1993-02-09 | Tiger Vacuum Bottle Co Ltd | Electric rice boiler |
| JPH10179385A (en) * | 1996-12-19 | 1998-07-07 | Mitsubishi Electric Corp | Rice cooker |
| CN106264073A (en) * | 2015-06-08 | 2017-01-04 | 佛山市顺德区美的电热电器制造有限公司 | The control method of cooking apparatus and control device |
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| WO2020062649A1 (en) * | 2018-09-25 | 2020-04-02 | 珠海格力电器股份有限公司 | Cooking utensil and control method therefor |
| CN109602289A (en) * | 2018-12-27 | 2019-04-12 | 广东美的厨房电器制造有限公司 | Cooking apparatus and its control method and device |
| CN110250892A (en) * | 2019-07-17 | 2019-09-20 | 珠海格力电器股份有限公司 | Control method, device and the cooking apparatus of cooking apparatus |
| CN110367837A (en) * | 2019-07-17 | 2019-10-25 | 珠海格力电器股份有限公司 | Control method, device and the cooking apparatus of cooking apparatus |
| CN113633156A (en) * | 2020-04-27 | 2021-11-12 | 浙江苏泊尔家电制造有限公司 | Control method of cooking appliance and cooking appliance |
| CN113633156B (en) * | 2020-04-27 | 2022-10-25 | 浙江苏泊尔家电制造有限公司 | Control method of cooking appliance and cooking appliance |
| CN112555917A (en) * | 2020-11-11 | 2021-03-26 | 深圳市火王燃器具有限公司 | Control method of gas stove, gas cooking system and computer readable storage medium |
| CN112555917B (en) * | 2020-11-11 | 2023-07-25 | 深圳火王智能厨电股份有限公司 | Control method of gas stove, gas cooking system and computer readable storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| KR102446372B1 (en) | 2022-09-21 |
| CN109008657B (en) | 2020-08-18 |
| KR20200143425A (en) | 2020-12-23 |
| WO2020062649A1 (en) | 2020-04-02 |
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