CN109419307A - Control method and control device, computer equipment, storage medium and cooking equipment - Google Patents
Control method and control device, computer equipment, storage medium and cooking equipment Download PDFInfo
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- CN109419307A CN109419307A CN201710740542.6A CN201710740542A CN109419307A CN 109419307 A CN109419307 A CN 109419307A CN 201710740542 A CN201710740542 A CN 201710740542A CN 109419307 A CN109419307 A CN 109419307A
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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
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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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
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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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
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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
- A47J2201/00—Devices having a modular construction
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Abstract
The present invention provides a kind of control method of cooking equipment and control device, computer equipment, computer readable storage medium and cooking equipments, wherein, the control method of cooking equipment include: when cooking equipment work boiling stage and using the first heating power the interior pot of cooking equipment is heated when, detect in pot bottom temp；It when the variation tendency for detecting bottom temp is become being gradually increasing from holding constant temperature, is heated using the internal pot of the second heating power, to complete the temperature migration by boiling stage to the stage of cooking rice over a slow fire, wherein the second heating power is greater than the first heating power.The technical solution provided through the invention, it can effectively ensure that enough rice gelatinization times, it can be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire simultaneously, the rice of the interior pot bottom of cooking equipment is avoided sallow phenomenon occur, the cooking quality for promoting rice, to promote the edible experience of user.
Description
Technical field
The present invention relates to field of kitchen electric appliance, in particular to the control of the control method, cooking equipment of cooking equipment
Device, computer equipment, computer readable storage medium and cooking equipment.
Background technique
It cooked rice over a slow fire before the stage currently, existing electric cooker terminates to enter in boiling stage, leads to after needing to complete the gelatinization of rice
Excess temperature was migrated to the stage of cooking rice over a slow fire, but was migrated by temperature to before the stage of cooking rice over a slow fire, and the heating power of electric cooker output is
It remains unchanged, as shown in Figure 1, the boiling stage in electric cooker heating process remains that the heating power of 600W is constant, such as
This is then easy to cause the sallow phenomenon of rice appearance of electric cooker bottom or being migrated in advance to the stage of cooking rice over a slow fire keeps rice gelatinization endless
Entirely, to influence the edible experience of user.
Summary of the invention
The present invention is based on the above problems, proposes a kind of new technical solution, can effectively ensure that it is enough
Rice gelatinization time, while it can be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, avoid culinary art from setting
There is sallow phenomenon in the rice of standby interior pot bottom, promotes the cooking quality of rice, to promote the edible experience of user.
According to the first aspect of the invention, a kind of control method of cooking equipment is provided, comprising: when cooking equipment works
Boiling stage and using the first heating power the interior pot of cooking equipment is heated when, detect in pot bottom temp；When
When detect the variation tendency of bottom temp is become being gradually increasing from holding constant temperature, added using the internal pot of the second heating power
Heat, to complete the temperature migration by boiling stage to the stage of cooking rice over a slow fire, wherein the second heating power is greater than the first heating power.
In the technical scheme, when cooking equipment works in boiling stage and uses lesser first heating power pair early period
The interior pot of cooking equipment is heated, it is ensured that there are enough rice gelatinization times, and when heating a period of time makes in interior pot
Moisture in rice is reduced, then can be after boiling stage when the bottom temp of interior pot being caused apparent ascendant trend occur
Phase is heated using the biggish internal pot of second heating power, i.e., adds employed in the bottom temp uphill process of pot inside
Thermal power is changed from small to big, to ensure to be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, in this way, can be
It effectively ensures that enough rice gelatinization times, while the temperature migration from boiling stage to the stage of cooking rice over a slow fire can be rapidly completed,
It avoids the rice of the interior pot bottom of cooking equipment from sallow phenomenon occur, promotes the cooking quality of rice, to promote user's
Edible experience.
In the above-mentioned technical solutions, it is preferable that when cooking equipment work is in boiling stage, using the first heating power pair
The first heating time that interior pot is heated is greater than the second heating time heated using the internal pot of the second heating power.
In the technical scheme, in order to further ensure that the heating by boiling stage pastes rice in interior pot sufficiently
The bottom rice of pot does not occur sallow phenomenon in changing and guaranteeing, can make the heated using the internal pot of small-power first heating
Time is greater than the second heating time heated using high-power internal pot.
In any of the above-described technical solution, it is preferable that when cooking equipment works the temperature rise period before boiling stage,
Control is respectively adopted corresponding heating power in multiple default stages of temperature rise period and heats to the interior pot of cooking equipment, and
As the successively progressive each default stage corresponding heating rate in multiple default stages is sequentially increased.
In the technical scheme, by the way that the temperature rise period in cooking equipment cooking process is divided into multiple stages, and
Each stage, which corresponds to, heats the interior pot of cooking equipment using different heating powers, specifically, before the temperature rise period
Phase uses higher heating power using lower heating power and in the later period of temperature rise period, and multiple with the temperature rise period
The successively progressive each default stage corresponding heating rate in default stage is sequentially increased, in this way, before can then making the temperature rise period
Phase slowly heats up, so that the grain of rice contacted with the interior pot bottom of cooking equipment is prevented from caking, is conducive to plus thermogenetic heat is by interior
The bottom of pot is communicated up, and then is rapidly heated in later period temperature rise period, the bubble fast-falling for enabling interior pot bottom to generate,
And since the grain of rice of interior pot bottom does not agglomerate, bubble is easily through grain of rice gap, to hold in subsequent boiling process
Crab hole is easily formed, so that rice is heated evenly, helps to promote cooked rice quality.
In any of the above-described technical solution, it is preferable that the control method of cooking equipment further include: whether judge bottom temp
Reach preset temperature；If so, control cooking equipment switches to the stage of cooking rice over a slow fire from boiling stage.
In the technical scheme, subsequent cook rice over a slow fire the stage further can be switched to by boiling stage by regulation cooking equipment
Anticipation condition, i.e., when cooking equipment work boiling stage and through increase after the second heating power heating certain time make
Control carries out the switching of working stage when its bottom temp reaches preset temperature, and holding due to boiling stage can be effectively avoided
Continuous overlong time, leading to water consumption excessively leads to the rice mouthfeel overdrying for occurring cooking or sallow phenomenon occurs.
According to the second aspect of the invention, a kind of control device of cooking equipment is provided, comprising: detection module is used for
When cooking equipment work boiling stage and using the first heating power the interior pot of cooking equipment is heated when, detect in pot
Bottom temp；Control module, for detecting that the variation tendency of bottom temp is become gradually from holding constant temperature when detection module
When rising, control is heated using the internal pot of the second heating power, to complete to be moved by the temperature of boiling stage to the stage of cooking rice over a slow fire
It moves, wherein the second heating power is greater than the first heating power.
In the technical scheme, when cooking equipment works in boiling stage and uses lesser first heating power pair early period
The interior pot of cooking equipment is heated, it is ensured that there are enough rice gelatinization times, and when heating a period of time makes in interior pot
Moisture in rice is reduced, then can be after boiling stage when the bottom temp of interior pot being caused apparent ascendant trend occur
Phase is heated using the biggish internal pot of second heating power, i.e., adds employed in the bottom temp uphill process of pot inside
Thermal power is changed from small to big, to ensure to be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, in this way, can be
It effectively ensures that enough rice gelatinization times, while the temperature migration from boiling stage to the stage of cooking rice over a slow fire can be rapidly completed,
It avoids the rice of the interior pot bottom of cooking equipment from sallow phenomenon occur, promotes the cooking quality of rice, to promote user's
Edible experience.
In the above-mentioned technical solutions, it is preferable that control module is specifically used for: when cooking equipment work in boiling stage,
The first heating time that control is heated using the internal pot of the first heating power be greater than using the internal pot of the second heating power into
Second heating time of row heating.
In the technical scheme, in order to further ensure that the heating by boiling stage pastes rice in interior pot sufficiently
The bottom rice of pot does not occur sallow phenomenon in changing and guaranteeing, can make the heated using the internal pot of small-power first heating
Time is greater than the second heating time heated using high-power internal pot.
In any of the above-described technical solution, it is preferable that control module is also used to: when cooking equipment work boiling stage it
When the preceding temperature rise period, corresponding heating power is respectively adopted to cooking equipment in multiple default stages of temperature rise period in control
Interior pot is heated, and as the successively progressive each default stage corresponding heating rate in multiple default stages is sequentially increased.
In the technical scheme, by the way that the temperature rise period in cooking equipment cooking process is divided into multiple stages, and
Each stage, which corresponds to, heats the interior pot of cooking equipment using different heating powers, specifically, before the temperature rise period
Phase uses higher heating power using lower heating power and in the later period of temperature rise period, and multiple with the temperature rise period
The successively progressive each default stage corresponding heating rate in default stage is sequentially increased, in this way, before can then making the temperature rise period
Phase slowly heats up, so that the grain of rice contacted with the interior pot bottom of cooking equipment is prevented from caking, is conducive to plus thermogenetic heat is by interior
The bottom of pot is communicated up, and then is rapidly heated in later period temperature rise period, the bubble fast-falling for enabling interior pot bottom to generate,
And since the grain of rice of interior pot bottom does not agglomerate, bubble is easily through grain of rice gap, to hold in subsequent boiling process
Crab hole is easily formed, so that rice is heated evenly, helps to promote cooked rice quality.
In any of the above-described technical solution, it is preferable that the control device of cooking equipment further include: judgment module, for sentencing
Whether disconnected bottom temp reaches preset temperature；And control module is also used to: when the judgment module determines that bottom temp reaches
When preset temperature, cooking equipment is controlled from boiling stage and switches to the stage of cooking rice over a slow fire.
In the technical scheme, subsequent cook rice over a slow fire the stage further can be switched to by boiling stage by regulation cooking equipment
Anticipation condition, i.e., when cooking equipment work boiling stage and through increase after the second heating power heating certain time make
Control carries out the switching of working stage when its bottom temp reaches preset temperature, and holding due to boiling stage can be effectively avoided
Continuous overlong time, leading to water consumption excessively leads to the rice mouthfeel overdrying for occurring cooking or sallow phenomenon occurs.
According to the third aspect of the invention we, a kind of control device of cooking equipment is provided, comprising: processor；For storing up
Deposit the memory of processor-executable instruction, wherein processor is for realization when executing the executable instruction stored in memory
The step of control method described in any one of technical solution of first aspect as above.
According to the fourth aspect of the invention, a kind of computer readable storage medium is provided, computer journey is stored thereon with
Sequence realizes the step of control method described in any one of technical solution of first aspect as above when computer program is executed by processor
Suddenly.
According to the fifth aspect of the invention, a kind of cooking equipment is provided, comprising: second aspect and the third aspect as above
State the control device of cooking equipment described in any one of technical solution.
Optionally, the cooking equipment is the kitchen appliances such as auto-electric cooker using pottery or automatic electric rice cooker.
Additional aspect and advantage of the invention will become obviously in following description section, or practice through the invention
Recognize.
Detailed description of the invention
Above-mentioned and/or additional aspect of the invention and advantage will become from the description of the embodiment in conjunction with the following figures
Obviously and it is readily appreciated that, in which:
Fig. 1 shows heating cooking curve synoptic diagram in the related technology；
Fig. 2 shows the flow diagrams of the control method of the cooking equipment of the embodiment of the present invention；
Fig. 3 shows the heating cooking curve synoptic diagram of the embodiment of the present invention；
Fig. 4 shows the schematic block diagram of the control device of the cooking equipment of first embodiment of the invention；
Fig. 5 shows the schematic block diagram of the control device of the cooking equipment of second embodiment of the invention.
Specific embodiment
To better understand the objects, features and advantages of the present invention, with reference to the accompanying drawing and specific real
Applying mode, the present invention is further described in detail.It should be noted that in the absence of conflict, the implementation of the application
Feature in example and embodiment can be combined with each other.
In the following description, numerous specific details are set forth in order to facilitate a full understanding of the present invention, still, the present invention may be used also
To be implemented using other than the one described here other modes, therefore, protection scope of the present invention is not by described below
Specific embodiment limitation.
Fig. 2 shows the flow diagrams of the control method of the cooking equipment of the embodiment of the present invention.
As shown in Fig. 2, the control method of cooking equipment according to an embodiment of the present invention, specifically includes following below scheme step:
Step 202, when cooking equipment work boiling stage and using the first heating power to the interior pot of cooking equipment into
When row heating, the bottom temp of interior pot is detected.
Step 204, when the variation tendency for detecting bottom temp is become being gradually increasing from holding constant temperature, add using second
The internal pot of thermal power is heated, to complete the temperature migration by boiling stage to the stage of cooking rice over a slow fire, wherein the second heating power is big
In the first heating power.
In this embodiment, when cooking equipment works in boiling stage and early period using lesser first heating power to cooking
The interior pot for equipment of preparing food is heated, it is ensured that there are enough rice gelatinization times, and when heating a period of time makes rice in interior pot
Moisture in meal is reduced, then can be in the later period of boiling stage when the bottom temp of interior pot being caused apparent ascendant trend occur
It is heated using the biggish internal pot of second heating power, i.e. heating employed in the bottom temp uphill process of pot inside
Power changes from small to big, to ensure to be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, in this way, can have
Effect ground ensures enough rice gelatinization times, while the temperature migration from boiling stage to the stage of cooking rice over a slow fire can be rapidly completed, and keeps away
There is sallow phenomenon in the rice for exempting from the interior pot bottom of cooking equipment, promotes the cooking quality of rice, to promote the food of user
With experience.
Specifically, in an embodiment of the present invention, it is contemplated that cooking equipment, such as IH electric cooker (electromagnetic heating electricity meal
Stew), interior pot mainly consists of two parts, and outer layer is SUS430 (stainless steel) and internal layer is aluminium, then when starting cooking equipment
When carrying out electromagnetic heating, outer layer SUS430 self-heating and internal layer are used to conduct heat.Since different materials thermal coefficient is different,
When cooking equipment uses low-power heating, the heat that outer layer SUS430 is generated is small, and unlined aluminium can be in time by the inside pot of heat
In rice in transmitting；And when cooking equipment uses high-power heating, outer layer SUS430 generates a large amount of heat, comes in the short time
It is transmitted not as good as by interior pot aluminium layer to rice, the surfaces externally and internally in the bottom of a pan has great temperature difference at this time.Further utilize interior pot
This characteristic, by the boiling stage in cooking process using lesser power heat, guarantee have enough rice gelatinization when
Between, when the moisture in rice is reduced, and detects that the temperature of interior pot bottom is on the rise, high-power heating is used instead, short
Temperature was migrated to the stage of cooking rice over a slow fire in time, can not only guarantee the abundant gelatinization of rice, but also can guarantee that rice bottom is not sallow.
Wherein, the first heating power can be power less than or equal to 600W, and the second heating power can for greater than
Or the power equal to 1250W.
Further, in the above-described embodiments, when cooking equipment work is in boiling stage, using the first heating power pair
The first heating time that interior pot is heated is greater than the second heating time heated using the internal pot of the second heating power.
In this embodiment, in order to further ensure that the heating by boiling stage is gelatinized rice in interior pot sufficiently
And the bottom rice of pot does not occur sallow phenomenon in guaranteeing, when can make the heated using the internal pot of small-power first heating
Between be greater than the second heating time heated using high-power internal pot.
The heating cooking curve of specific the embodiment of the present invention as shown in Figure 3 is smaller in use early period of boiling stage
Heating power heated, and when the bottom temp of interior pot is on the rise, temperature as shown in the figure by it is steady it is constant go out
The growth of existing certain amplitude, for example rise to from 100 degree greater than 100 degree and less than a temperature value between 110 degree, i.e. curve is oblique
Rate becomes larger, then can switch and be heated using biggish heating power, and can be seen that and carried out using lesser heating power
The time of heating is much larger than the time heated using biggish heating power, i.e., the process that the bottom temp of pot rises inside
In, so that heating power is changed from small to big, so that it is completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, it both can be with
Guarantee the abundant gelatinization of rice, and can guarantee that rice bottom is not sallow.
Further, in the above-described embodiments, when cooking equipment works the temperature rise period before boiling stage, control
Corresponding heating power is respectively adopted in multiple default stages of temperature rise period to heat the interior pot of cooking equipment, and with
The successively progressive each default stage corresponding heating rate in multiple default stages is sequentially increased.
In this embodiment, by the way that the temperature rise period in cooking equipment cooking process is divided into multiple stages, and every
A stage, which corresponds to, heats the interior pot of cooking equipment using different heating powers, specifically, in the early period of temperature rise period
Higher heating power is used in the later period of temperature rise period using lower heating power, and multiple pre- with the temperature rise period
If the successively progressive each default stage corresponding heating rate in stage is sequentially increased, in this way, can then make early period temperature rise period
Slowly heating is conducive to so that the grain of rice contacted with the interior pot bottom of cooking equipment is prevented from caking plus thermogenetic heat is by interior pot
Bottom be communicated up, and then be rapidly heated in later period temperature rise period, the bubble fast-falling for enabling interior pot bottom to generate, and
Since the grain of rice of interior pot bottom does not agglomerate, bubble is easily through grain of rice gap, to be easy in subsequent boiling process
Crab hole is formed, so that rice is heated evenly, helps to promote cooked rice quality.
Further, in the above-described embodiments, the control method of cooking equipment further include: judge whether bottom temp reaches
Preset temperature；If so, control cooking equipment switches to the stage of cooking rice over a slow fire from boiling stage.
In this embodiment it is possible to further switch to the subsequent stage of cooking rice over a slow fire by boiling stage by regulation cooking equipment
Anticipation condition makes it when the second heating power that cooking equipment works in boiling stage and after increasing heats certain time
Control carries out the switching of working stage when bottom temp reaches preset temperature, can be effectively avoided and continues due to boiling stage
Overlong time, leading to water consumption excessively leads to the rice mouthfeel overdrying for occurring cooking or sallow phenomenon occurs.
Wherein, the value range of preset temperature can preferably be: 110 degree~130 degree, and the specific value of preset temperature
It can be determined according to the current culinary art in the interior pot of cooking equipment is specific.
Fig. 4 shows the schematic block diagram of the control device of the cooking equipment of first embodiment of the invention.
As shown in figure 4, the control device 40 of cooking equipment according to a first embodiment of the present invention includes: detection module 402
With control module 404.
Wherein, detection module 402 is used for when cooking equipment works in boiling stage and uses the first heating power to culinary art
When the interior pot of equipment is heated, the bottom temp of interior pot is detected；Control module 404 is used to detect bottom when detection module 402
When the variation tendency of portion's temperature is become being gradually increasing from holding constant temperature, control is heated using the internal pot of the second heating power,
To complete the temperature migration by boiling stage to the stage of cooking rice over a slow fire, wherein the second heating power is greater than the first heating power.
In this embodiment, when cooking equipment works in boiling stage and early period using lesser first heating power to cooking
The interior pot for equipment of preparing food is heated, it is ensured that there are enough rice gelatinization times, and when heating a period of time makes rice in interior pot
Moisture in meal is reduced, then can be in the later period of boiling stage when the bottom temp of interior pot being caused apparent ascendant trend occur
It is heated using the biggish internal pot of second heating power, i.e. heating employed in the bottom temp uphill process of pot inside
Power changes from small to big, to ensure to be completed in a short time the temperature migration from boiling stage to the stage of cooking rice over a slow fire, in this way, can have
Effect ground ensures enough rice gelatinization times, while the temperature migration from boiling stage to the stage of cooking rice over a slow fire can be rapidly completed, and keeps away
There is sallow phenomenon in the rice for exempting from the interior pot bottom of cooking equipment, promotes the cooking quality of rice, to promote the food of user
With experience.
Specifically, in an embodiment of the present invention, it is contemplated that cooking equipment, such as IH electric cooker (electromagnetic heating electricity meal
Stew), interior pot mainly consists of two parts, and outer layer is SUS430 (stainless steel) and internal layer is aluminium, then when starting cooking equipment
When carrying out electromagnetic heating, outer layer SUS430 self-heating and internal layer are used to conduct heat.Since different materials thermal coefficient is different,
When cooking equipment uses low-power heating, the heat that outer layer SUS430 is generated is small, and unlined aluminium can be in time by the inside pot of heat
In rice in transmitting；And when cooking equipment uses high-power heating, outer layer SUS430 generates a large amount of heat, comes in the short time
It is transmitted not as good as by interior pot aluminium layer to rice, the surfaces externally and internally in the bottom of a pan has great temperature difference at this time.Further utilize interior pot
This characteristic, by the boiling stage in cooking process using lesser power heat, guarantee have enough rice gelatinization when
Between, when the moisture in rice is reduced, and detects that the temperature of interior pot bottom is on the rise, high-power heating is used instead, short
Temperature was migrated to the stage of cooking rice over a slow fire in time, can not only guarantee the abundant gelatinization of rice, but also can guarantee that rice bottom is not sallow.
Wherein, detection module 402 is specifically as follows the temperature sensor for being mounted on interior pot bottom, which can be with
Directly with the appearance face contact of the outer layer SUS430 of interior pot, with detect in pot outer surface temperature.
Further, the first heating power can be the power less than or equal to 600W, and the second heating power can be
Power more than or equal to 1250W.
Further, in the above-described embodiments, control module 404 is specifically used for: when cooking equipment works in boiling stage
When, control is greater than using the first heating time that the internal pot of the first heating power is heated using the internal pot of the second heating power
The second heating time heated.
In this embodiment, in order to further ensure that the heating by boiling stage is gelatinized rice in interior pot sufficiently
And the bottom rice of pot does not occur sallow phenomenon in guaranteeing, when can make the heated using the internal pot of small-power first heating
Between be greater than the second heating time heated using high-power internal pot.
Further, in the above-described embodiments, control module 404 is also used to: when cooking equipment work boiling stage it
When the preceding temperature rise period, corresponding heating power is respectively adopted to cooking equipment in multiple default stages of temperature rise period in control
Interior pot is heated, and as the successively progressive each default stage corresponding heating rate in multiple default stages is sequentially increased.
In this embodiment, by the way that the temperature rise period in cooking equipment cooking process is divided into multiple stages, and every
A stage, which corresponds to, heats the interior pot of cooking equipment using different heating powers, specifically, in the early period of temperature rise period
Higher heating power is used in the later period of temperature rise period using lower heating power, and multiple pre- with the temperature rise period
If the successively progressive each default stage corresponding heating rate in stage is sequentially increased, in this way, can then make early period temperature rise period
Slowly heating is conducive to so that the grain of rice contacted with the interior pot bottom of cooking equipment is prevented from caking plus thermogenetic heat is by interior pot
Bottom be communicated up, and then be rapidly heated in later period temperature rise period, the bubble fast-falling for enabling interior pot bottom to generate, and
Since the grain of rice of interior pot bottom does not agglomerate, bubble is easily through grain of rice gap, to be easy in subsequent boiling process
Crab hole is formed, so that rice is heated evenly, helps to promote cooked rice quality.
Further, in the above-described embodiments, the control device 40 of cooking equipment further include: judgment module 406, for sentencing
Whether disconnected bottom temp reaches preset temperature；And control module 404 is also used to: when judgment module 406 determines that bottom temp reaches
When to preset temperature, cooking equipment is controlled from boiling stage and switches to the stage of cooking rice over a slow fire.
In this embodiment it is possible to further switch to the subsequent stage of cooking rice over a slow fire by boiling stage by regulation cooking equipment
Anticipation condition makes it when the second heating power that cooking equipment works in boiling stage and after increasing heats certain time
Control carries out the switching of working stage when bottom temp reaches preset temperature, can be effectively avoided and continues due to boiling stage
Overlong time, leading to water consumption excessively leads to the rice mouthfeel overdrying for occurring cooking or sallow phenomenon occurs.
Wherein, the value range of preset temperature can preferably be: 110 degree~130 degree, and the specific value of preset temperature
It can be determined according to the current culinary art in the interior pot of cooking equipment is specific.
Fig. 5 shows the schematic block diagram of the control device of the cooking equipment of second embodiment of the invention.
As shown in figure 5, the control device 50 of cooking equipment according to a second embodiment of the present invention, including 502 He of processor
Memory 504, wherein the computer program that can be run on processor 502 is stored on memory 504, wherein memory 504
It can be connected by bus between processor 502, the processor 502 is for executing the computer journey stored in memory 504
The step of as above control method of cooking equipment as described in the examples is realized when sequence.
Further, the control device of above-mentioned cooking equipment can be central processing unit etc..
Step in the method for the embodiment of the present disclosure can be sequentially adjusted, merged and deleted according to actual needs.
Unit in the control device and computer equipment of the cooking equipment of the embodiment of the present disclosure can be according to actual needs
It is combined, divided and deleted.
According to the embodiment of the present disclosure, a kind of computer readable storage medium is proposed, is stored thereon with computer program, institute
State the step of as above control method of cooking equipment as described in the examples is realized when computer program is executed by processor.
Further, it is to be understood that any process described otherwise above or method are retouched in flow chart or herein
It states and is construed as, expression includes the steps that one or more executable fingers for realizing specific logical function or process
Module, segment or the part of the code of order, and the range of the preferred embodiment of the present invention includes other realization, wherein can
Not press sequence shown or discussed, including according to related function by it is basic and meanwhile in the way of or in the opposite order,
Function is executed, this should understand by the embodiment of the present invention person of ordinary skill in the field.
Expression or logic and/or step described otherwise above herein in flow charts, for example, being considered use
In the order list for the executable instruction for realizing logic function, may be embodied in any computer-readable medium, for
Instruction execution system, device or equipment (such as computer based system, including the system of processor or other can be held from instruction
The instruction fetch of row system, device or equipment and the system executed instruction) it uses, or combine these instruction execution systems, device or set
It is standby and use.For the purpose of this specification, " computer-readable medium ", which can be, any may include, stores, communicates, propagates or pass
Defeated program is for instruction execution system, device or equipment or the dress used in conjunction with these instruction execution systems, device or equipment
It sets.The more specific example (non-exhaustive list) of computer-readable medium include the following: there is the electricity of one or more wirings
Interconnecting piece (electronic device), portable computer diskette box (magnetic device), random access memory (RAM), read-only memory
(ROM), erasable edit read-only storage (EPROM or flash memory), fiber device and portable optic disk is read-only deposits
Reservoir (CDROM).In addition, computer-readable medium can even is that the paper that can print described program on it or other are suitable
Medium, because can then be edited, be interpreted or when necessary with it for example by carrying out optical scanner to paper or other media
His suitable method is handled electronically to obtain described program, is then stored in computer storage.
It should be appreciated that each section of the invention can be realized with hardware, software, firmware or their combination.Above-mentioned
In embodiment, software that multiple steps or method can be executed in memory and by suitable instruction execution system with storage
Or firmware is realized.It, and in another embodiment, can be under well known in the art for example, if realized with hardware
Any one of column technology or their combination are realized: having a logic gates for realizing logic function to data-signal
Discrete logic, with suitable combinational logic gate circuit specific integrated circuit, programmable gate array (PGA), scene
Programmable gate array (FPGA) etc..
Those skilled in the art are understood that realize all or part of step that above-described embodiment method carries
It suddenly is that relevant hardware can be instructed to complete by program, the program can store in a kind of computer-readable storage medium
In matter, which when being executed, includes the steps that one or a combination set of embodiment of the method.
It, can also be in addition, each functional unit in each embodiment of the present invention can integrate in a processing module
It is that each unit physically exists alone, can also be integrated in two or more units in a module.Above-mentioned integrated mould
Block both can take the form of hardware realization, can also be realized in the form of software function module.The integrated module is such as
Fruit is realized and when sold or used as an independent product in the form of software function module, also can store in a computer
In read/write memory medium.
Storage medium mentioned above can be read-only memory, disk or CD etc..
As an embodiment of the present invention, it is also proposed that a kind of cooking equipment, including described in any of the above-described embodiment
Cooking equipment control device.
Optionally, the cooking equipment is the kitchen appliances such as auto-electric cooker using pottery or automatic electric rice cooker.
The technical scheme of the present invention has been explained in detail above with reference to the attached drawings, according to the technical solution of the present invention, can have
Effect ground ensures enough rice gelatinization times, while the temperature that can be completed in a short time from boiling stage to the stage of cooking rice over a slow fire is moved
It moves, avoids the rice of the interior pot bottom of cooking equipment from sallow phenomenon occur, promote the cooking quality of rice, to promote user
Edible experience.
In the description of this specification, term " first ", " second " are only used for the purpose of description, and should not be understood as indicating
Or imply that relative importance can understand that above-mentioned term exists for the ordinary skill in the art as the case may be
Concrete meaning in the embodiment of the present disclosure.
In the description of this specification, the description of term " one embodiment ", " some embodiments ", " specific embodiment " etc.
Mean that particular features, structures, materials, or characteristics described in conjunction with this embodiment or example are contained at least one reality of the invention
It applies in example or example.In the present specification, schematic expression of the above terms are not necessarily referring to identical embodiment or reality
Example.Moreover, description particular features, structures, materials, or characteristics can in any one or more of the embodiments or examples with
Suitable mode combines.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (9)
1. a kind of control method of cooking equipment characterized by comprising
When cooking equipment work boiling stage and using the first heating power the interior pot of cooking equipment is heated when, detection
The bottom temp of the interior pot；
When the variation tendency for detecting the bottom temp is become being gradually increasing from holding constant temperature, using the second heating power pair
The interior pot is heated, to complete the temperature migration by boiling stage to the stage of cooking rice over a slow fire, wherein second heating power is big
In first heating power.
2. the control method of cooking equipment according to claim 1, which is characterized in that
When cooking equipment work is in the boiling stage, the interior pot is heated using first heating power the
One heating time was greater than the second heating time heated using second heating power to the interior pot.
3. the control method of cooking equipment according to claim 1 or 2, which is characterized in that further include:
Judge whether the bottom temp reaches preset temperature；
If so, control cooking equipment switches to described cook rice over a slow fire the stage from the boiling stage.
4. a kind of control device of cooking equipment characterized by comprising
Detection module, for when cooking equipment work boiling stage and using the first heating power to the interior pot of cooking equipment into
When row heating, the bottom temp of the interior pot is detected；
Control module, for detecting that the variation tendency of the bottom temp is become gradually from holding constant temperature when the detection module
When rising, control heats the interior pot using the second heating power, to complete the temperature by boiling stage to the stage of cooking rice over a slow fire
Degree migration, wherein second heating power is greater than first heating power.
5. the control device of cooking equipment according to claim 4, which is characterized in that the control module is specifically used for:
When cooking equipment work is in the boiling stage, control heats the interior pot using first heating power
The first heating time be greater than the second heating time heated to the interior pot using second heating power.
6. the control device of cooking equipment according to claim 4 or 5, which is characterized in that further include:
Judgment module, for judging whether the bottom temp reaches preset temperature；And
The control module is also used to: when the judgment module determines that the bottom temp reaches the preset temperature, control
Cooking equipment switches to described cook rice over a slow fire the stage from the boiling stage.
7. a kind of control device of cooking equipment characterized by comprising
Processor；
For storing the memory of the processor-executable instruction, wherein the processor is for executing in the memory
It is realized when the executable instruction of storage as described in any one of claims 1 to 3 the step of control method.
8. a kind of computer readable storage medium, is stored thereon with computer program, which is characterized in that the computer program quilt
It is realized when processor executes as described in any one of claims 1 to 3 the step of control method.
9. a kind of cooking equipment, which is characterized in that the control device of the cooking equipment including any one of such as claim 4 to 7.
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| CN201710740542.6A CN109419307B (en) | 2017-08-25 | 2017-08-25 | Control method and control device, computer equipment, storage medium and cooking equipment |
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| CN201710740542.6A CN109419307B (en) | 2017-08-25 | 2017-08-25 | Control method and control device, computer equipment, storage medium and cooking equipment |
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| CN109419307B CN109419307B (en) | 2023-10-03 |
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| CN111671316A (en) * | 2020-06-16 | 2020-09-18 | 珠海格力电器股份有限公司 | Control method and device of electric cooking appliance, electronic equipment and storage medium |
| WO2021056138A1 (en) * | 2019-09-23 | 2021-04-01 | 佛山市顺德区美的电热电器制造有限公司 | Heating device control method, heating device control system, and cooking appliance |
| CN112764364A (en) * | 2019-11-04 | 2021-05-07 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance and cooking control method and device thereof |
| CN113069011A (en) * | 2021-05-11 | 2021-07-06 | 珠海格力电器股份有限公司 | Rice cooking method and rice cooking appliance |
| CN113133671A (en) * | 2020-01-17 | 2021-07-20 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment, cooking control method and device |
| CN114504237A (en) * | 2020-11-16 | 2022-05-17 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
| CN114504236A (en) * | 2020-11-16 | 2022-05-17 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
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| CN114504236A (en) * | 2020-11-16 | 2022-05-17 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
| CN114504236B (en) * | 2020-11-16 | 2023-12-05 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
| CN114504237B (en) * | 2020-11-16 | 2024-05-14 | 浙江苏泊尔家电制造有限公司 | Cooking method, cooking appliance, and computer-readable storage medium |
| CN113069011A (en) * | 2021-05-11 | 2021-07-06 | 珠海格力电器股份有限公司 | Rice cooking method and rice cooking appliance |
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