CN109419307B - 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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- CN109419307B CN109419307B CN201710740542.6A CN201710740542A CN109419307B CN 109419307 B CN109419307 B CN 109419307B CN 201710740542 A CN201710740542 A CN 201710740542A CN 109419307 B CN109419307 B CN 109419307B
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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
Abstract
The application provides a control method and a control device of cooking equipment, computer equipment, a computer readable storage medium and the cooking equipment, wherein the control method of the cooking equipment comprises the following steps: when the cooking equipment works in the boiling stage and the inner pot of the cooking equipment is heated by adopting first heating power, detecting the bottom temperature of the inner pot; when the change trend of the bottom temperature is detected to be changed from constant temperature to gradually rising, the inner pot is heated by adopting second heating power to finish temperature migration from the boiling stage to the stewing stage, wherein the second heating power is larger than the first heating power. By the technical scheme provided by the application, the adequate rice gelatinization time can be effectively ensured, meanwhile, the temperature migration from the boiling stage to the stewing stage can be completed in a short time, the phenomenon that the rice at the bottom of the inner pot of the cooking equipment is burnt is avoided, the cooking quality of the rice is improved, and the edible experience of a user is improved.
Description
Technical Field
The present application relates to the field of kitchen appliances, and in particular, to a control method of a cooking device, a control apparatus of a cooking device, a computer-readable storage medium, and a cooking device.
Background
At present, the existing electric rice cooker needs to be transferred to the rice stewing stage through temperature after gelatinization of rice is completed before the boiling stage is finished and enters the rice stewing stage, but before the gelatinization of rice is transferred to the rice stewing stage through temperature, the heating power output by the electric rice cooker is kept unchanged, as shown in fig. 1, the heating power of 600W is kept unchanged all the time in the boiling stage in the heating process of the electric rice cooker, so that the phenomenon of burning of rice at the bottom of the electric rice cooker is easily caused or the rice is transferred to the rice stewing stage in advance to cause incomplete gelatinization of rice, and the eating experience of a user is affected.
Disclosure of Invention
Based on the problems, the application provides a new technical scheme, which can effectively ensure enough rice gelatinization time, and simultaneously can finish temperature migration from a boiling stage to a stewing stage in a short time, avoid the phenomenon of brown rice at the bottom of an inner pot of the cooking equipment, and improve the cooking quality of the rice, thereby improving the edible experience of users.
According to a first aspect of the present application, there is provided a control method of a cooking apparatus, comprising: when the cooking equipment works in the boiling stage and the inner pot of the cooking equipment is heated by adopting first heating power, detecting the bottom temperature of the inner pot; when the change trend of the bottom temperature is detected to be changed from constant temperature to gradually rising, the inner pot is heated by adopting second heating power to finish temperature migration from the boiling stage to the stewing stage, wherein the second heating power is larger than the first heating power.
In the technical scheme, when the cooking equipment works in the boiling stage and adopts smaller first heating power to heat the inner pot of the cooking equipment in the early stage, enough rice gelatinization time can be ensured, and when water in the rice in the inner pot is reduced during heating for a period of time, so that obvious rising trend of the bottom temperature of the inner pot occurs, the inner pot can be heated by adopting larger second heating power in the later stage of the boiling stage, namely, the heating power adopted in the rising process of the bottom temperature of the inner pot is changed from small to large so as to ensure that the temperature migration from the boiling stage to the stewing stage is completed in a short time, so that enough rice gelatinization time can be effectively ensured, meanwhile, the temperature migration from the boiling stage to the stewing stage can be rapidly completed, the phenomenon of scorching of rice at the bottom of the inner pot of the cooking equipment is avoided, the cooking quality of rice is improved, and the edible experience of users is improved.
In the above technical solution, preferably, when the cooking apparatus is operated in the boiling stage, the first heating time for heating the inner pot with the first heating power is longer than the second heating time for heating the inner pot with the second heating power.
In the technical scheme, in order to further ensure that the rice in the inner pot is fully gelatinized by heating in the boiling stage and ensure that the phenomenon of brown-out does not occur on the rice at the bottom of the inner pot, the first heating time for heating the inner pot by adopting low power can be longer than the second heating time for heating the inner pot by adopting high power.
In any of the above technical solutions, preferably, when the cooking apparatus works in a heating stage before a boiling stage, the plurality of preset stages in the heating stage are controlled to heat the inner pot of the cooking apparatus by using corresponding heating power, and a heating rate corresponding to each preset stage increases sequentially as the plurality of preset stages sequentially progresses.
According to the technical scheme, the heating stage in the cooking process of the cooking equipment is divided into a plurality of stages, different heating powers are correspondingly adopted for heating the inner pot of the cooking equipment in each stage, specifically, lower heating power is adopted in the early stage of the heating stage, higher heating power is adopted in the later stage of the heating stage, and the heating rate corresponding to each preset stage is sequentially increased along with the sequential progressive progress of the plurality of preset stages of the heating stage, so that the early stage of the heating stage is slowly heated, rice grains contacted with the bottom of the inner pot of the cooking equipment are not easy to agglomerate, heat generated by heating is transmitted upwards from the bottom of the inner pot, then the later stage of the heating stage is quickly heated, bubbles generated at the bottom of the inner pot can be quickly dropped, and the bubbles easily pass through gaps of the rice grains due to no agglomeration of the rice grains at the bottom of the inner pot, so that crab holes are easily formed in the subsequent boiling process of the rice, the heating is uniform, and the quality of the rice is improved.
In any of the foregoing embodiments, preferably, the control method of the cooking apparatus further includes: judging whether the bottom temperature reaches a preset temperature or not; if yes, the cooking equipment is controlled to be switched from the boiling stage to the stewing stage.
According to the technical scheme, the pre-judging condition that the cooking equipment is switched from the boiling stage to the subsequent stewing stage can be further regulated, namely, when the cooking equipment works in the boiling stage and the increased second heating power is heated for a certain time to enable the bottom temperature of the cooking equipment to reach the preset temperature, the switching of the working stage is controlled, and the phenomenon that the cooked rice has excessively dry mouthfeel or is burnt due to excessive water consumption caused by overlong duration of the boiling stage can be effectively avoided.
According to a second aspect of the present application, there is provided a control device of a cooking apparatus, comprising: the detection module is used for detecting the bottom temperature of the inner pot of the cooking equipment when the cooking equipment works in the boiling stage and the inner pot is heated by adopting first heating power; and the control module is used for controlling the second heating power to heat the inner pot when the detection module detects that the change trend of the bottom temperature is changed from keeping constant temperature to gradually rising so as to finish temperature migration from the boiling stage to the stewing stage, wherein the second heating power is larger than the first heating power.
In the technical scheme, when the cooking equipment works in the boiling stage and adopts smaller first heating power to heat the inner pot of the cooking equipment in the early stage, enough rice gelatinization time can be ensured, and when water in the rice in the inner pot is reduced during heating for a period of time, so that obvious rising trend of the bottom temperature of the inner pot occurs, the inner pot can be heated by adopting larger second heating power in the later stage of the boiling stage, namely, the heating power adopted in the rising process of the bottom temperature of the inner pot is changed from small to large so as to ensure that the temperature migration from the boiling stage to the stewing stage is completed in a short time, so that enough rice gelatinization time can be effectively ensured, meanwhile, the temperature migration from the boiling stage to the stewing stage can be rapidly completed, the phenomenon of scorching of rice at the bottom of the inner pot of the cooking equipment is avoided, the cooking quality of rice is improved, and the edible experience of users is improved.
In the above technical solution, preferably, the control module is specifically configured to: when the cooking device works in the boiling stage, the first heating time for heating the inner pot by the first heating power is controlled to be longer than the second heating time for heating the inner pot by the second heating power.
In the technical scheme, in order to further ensure that the rice in the inner pot is fully gelatinized by heating in the boiling stage and ensure that the phenomenon of brown-out does not occur on the rice at the bottom of the inner pot, the first heating time for heating the inner pot by adopting low power can be longer than the second heating time for heating the inner pot by adopting high power.
In any of the foregoing solutions, preferably, the control module is further configured to: when the cooking equipment works in a heating stage before a boiling stage, the inner pot of the cooking equipment is heated by a plurality of preset stages controlled in the heating stage by adopting corresponding heating power respectively, and the heating rate corresponding to each preset stage is increased sequentially along with the sequential progression of the plurality of preset stages.
According to the technical scheme, the heating stage in the cooking process of the cooking equipment is divided into a plurality of stages, different heating powers are correspondingly adopted for heating the inner pot of the cooking equipment in each stage, specifically, lower heating power is adopted in the early stage of the heating stage, higher heating power is adopted in the later stage of the heating stage, and the heating rate corresponding to each preset stage is sequentially increased along with the sequential progressive progress of the plurality of preset stages of the heating stage, so that the early stage of the heating stage is slowly heated, rice grains contacted with the bottom of the inner pot of the cooking equipment are not easy to agglomerate, heat generated by heating is transmitted upwards from the bottom of the inner pot, then the later stage of the heating stage is quickly heated, bubbles generated at the bottom of the inner pot can be quickly dropped, and the bubbles easily pass through gaps of the rice grains due to no agglomeration of the rice grains at the bottom of the inner pot, so that crab holes are easily formed in the subsequent boiling process of the rice, the heating is uniform, and the quality of the rice is improved.
In any of the foregoing solutions, preferably, the control device of the cooking apparatus further includes: the judging module is used for judging whether the bottom temperature reaches a preset temperature or not; the control module is also for: when the judging module judges that the bottom temperature reaches the preset temperature, the cooking equipment is controlled to be switched from the boiling stage to the stewing stage.
According to the technical scheme, the pre-judging condition that the cooking equipment is switched from the boiling stage to the subsequent stewing stage can be further regulated, namely, when the cooking equipment works in the boiling stage and the increased second heating power is heated for a certain time to enable the bottom temperature of the cooking equipment to reach the preset temperature, the switching of the working stage is controlled, and the phenomenon that the cooked rice has excessively dry mouthfeel or is burnt due to excessive water consumption caused by overlong duration of the boiling stage can be effectively avoided.
According to a third aspect of the present application, there is provided a control device of a cooking apparatus, comprising: a processor; a memory for storing processor-executable instructions, wherein the processor is configured to implement the steps of the control method according to any one of the technical solutions of the first aspect above when executing the executable instructions stored in the memory.
According to a fourth aspect of the present application, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the control method according to any one of the above aspects.
According to a fifth aspect of the present application, there is provided a cooking apparatus comprising: a control device of a cooking apparatus according to any one of the above second and third aspects.
Optionally, the cooking device is an automatic electric cooker or a kitchen appliance such as an automatic electric cooker.
Additional aspects and advantages of the application will be set forth in part in the description which follows, or may be learned by practice of the application.
Drawings
The foregoing and/or additional aspects and advantages of the application will become apparent and may be better understood from the following description of embodiments taken in conjunction with the accompanying drawings in which:
FIG. 1 shows a schematic diagram of a heating cooking curve in the related art;
fig. 2 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present application;
FIG. 3 shows a schematic diagram of a heating cooking profile of an embodiment of the present application;
fig. 4 shows a schematic block diagram of a control device of a cooking apparatus according to a first embodiment of the present application;
fig. 5 shows a schematic block diagram of a control device of a cooking apparatus according to a second embodiment of the present application.
Detailed Description
In order that the above-recited objects, features and advantages of the present application will be more clearly understood, a more particular description of the application will be rendered by reference to the appended drawings and appended detailed description. It should be noted that, without conflict, the embodiments of the present application and features in the embodiments may be combined with each other.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited to the specific embodiments disclosed below.
Fig. 2 shows a flow chart of a control method of a cooking apparatus according to an embodiment of the present application.
As shown in fig. 2, the control method of the cooking apparatus according to the embodiment of the present application specifically includes the following steps:
step 202, detecting the bottom temperature of an inner pot of the cooking device when the cooking device is operated in a boiling stage and the inner pot is heated by adopting first heating power.
And 204, heating the inner pot by adopting second heating power to finish temperature transition from the boiling stage to the stewing stage when the change trend of the bottom temperature is detected to be changed from constant temperature to gradually rising, wherein the second heating power is larger than the first heating power.
In this embodiment, when the cooking apparatus is operated in the boiling stage and the inner pot of the cooking apparatus is heated by adopting the smaller first heating power in the early stage, a sufficient rice gelatinization time can be ensured, and when the water content in the rice in the inner pot is reduced by heating for a period of time, and a significant rising trend occurs in the bottom temperature of the inner pot, the inner pot is heated by adopting the larger second heating power in the later stage of the boiling stage, that is, the heating power adopted in the rising process of the bottom temperature of the inner pot is changed from small to large, so as to ensure that the temperature migration from the boiling stage to the stewing stage is completed in a short time, thus, the sufficient rice gelatinization time can be effectively ensured, the temperature migration from the boiling stage to the stewing stage can be simultaneously and rapidly completed, the phenomenon of brown rice at the bottom of the inner pot of the cooking apparatus is avoided, the cooking quality of the rice is improved, and the edible experience of a user is improved.
In particular, in the embodiment of the present application, considering a cooking apparatus such as an IH rice cooker (electromagnetic heating rice cooker) in which an inner pot is mainly composed of two parts, an outer layer is SUS430 (stainless steel) and an inner layer is aluminum, when the cooking apparatus is started to perform electromagnetic heating, the outer layer SUS430 heats itself and the inner layer serves to conduct heat. Because of the different heat conductivity coefficients of different materials, when the cooking equipment adopts low-power heating, the heat generated by the SUS430 on the outer layer is small, and the aluminum on the inner layer can timely transfer the heat into rice in the inner pot; when the cooking apparatus is heated with high power, the outer SUS430 generates a large amount of heat, which is not transferred to rice through the inner aluminum layer in a short time, and the inner and outer surfaces of the bottom of the pot have a great temperature difference. Further utilizing this characteristic of interior pot, through adopting less power heating in the boiling stage of cooking process, guarantee to have sufficient rice gelatinization time, when the moisture in the rice reduces, and when detecting that there is the rising trend in the temperature of interior pot bottom, change high-power heating, temperature migration to stew in a short time stage, both can guarantee the abundant gelatinization of rice, can guarantee again that the rice bottom is not burnt.
Wherein the first heating power may be a power of 600W or less and the second heating power may be a power of 1250W or more.
Further, in the above embodiment, when the cooking apparatus is operated in the boiling stage, the first heating time for heating the inner pan with the first heating power is longer than the second heating time for heating the inner pan with the second heating power.
In this embodiment, in order to further ensure that the rice in the inner pot is sufficiently gelatinized by the heating in the boiling stage and to ensure that the bottom rice of the inner pot does not appear to be brown, the first heating time for heating the inner pot with low power may be made longer than the second heating time for heating the inner pot with high power.
In particular, according to the heating cooking curve of the embodiment of the present application shown in fig. 3, a smaller heating power is used for heating in the early stage of the boiling stage, and when the bottom temperature of the inner pot has a tendency to rise, as shown in the figure, the temperature increases from a steady state to a certain extent, for example, a temperature value ranging from 100 degrees to more than 100 degrees and less than 110 degrees, i.e. the slope of the curve increases, so that the heating power can be switched to a larger heating power, and it can be seen that the heating time with a smaller heating power is far longer than the heating time with a larger heating power, i.e. the heating power is made to be increased from a smaller heating power in the process of increasing the bottom temperature of the inner pot, so that the temperature migration from the boiling stage to the stewing stage is completed in a short time, thereby not only ensuring the full gelatinization of the cooked rice, but also ensuring the non-burnt rice bottom of the cooked rice.
Further, in the above embodiment, when the cooking apparatus works in the heating stage before the boiling stage, the plurality of preset stages in the heating stage are controlled to heat the inner pot of the cooking apparatus by using the corresponding heating power, respectively, and the heating rate corresponding to each preset stage increases sequentially as the plurality of preset stages sequentially progresses.
In this embodiment, the heating stage in the cooking process of the cooking device is divided into multiple stages, and different heating powers are correspondingly used for heating the inner pot of the cooking device in each stage, specifically, a lower heating power is used in the early stage of the heating stage, a higher heating power is used in the later stage of the heating stage, and the heating rate corresponding to each preset stage is sequentially increased along with sequential progressive progression of multiple preset stages of the heating stage, so that the early stage of the heating stage is slowly heated, rice grains contacted with the bottom of the inner pot of the cooking device are not easy to agglomerate, heat generated by heating is favorably transferred upwards from the bottom of the inner pot, then the later stage of the heating stage is quickly heated, bubbles generated at the bottom of the inner pot can be quickly dropped, and the bubbles easily pass through gaps of the rice grains due to no agglomeration of the rice grains at the bottom of the inner pot, so that crab holes are easily formed in the subsequent boiling process of the rice, the heating stage is uniform, and the quality of the rice is improved.
Further, in the above embodiment, the control method of the cooking apparatus further includes: judging whether the bottom temperature reaches a preset temperature or not; if yes, the cooking equipment is controlled to be switched from the boiling stage to the stewing stage.
In this embodiment, the switching of the working phase can be further performed by prescribing the pre-judging condition that the cooking device is switched from the boiling phase to the subsequent stewing phase, that is, when the cooking device works in the boiling phase and the increased second heating power is heated for a certain time to enable the bottom temperature of the cooking device to reach the preset temperature, the phenomenon that the cooked rice has excessively dry mouthfeel or is burnt due to excessive water consumption caused by excessively long duration of the boiling phase can be effectively avoided.
The value range of the preset temperature may preferably be: 110-130 degrees, and the specific value of the preset temperature can be specifically determined according to the current cooking in the inner pot of the cooking device.
Fig. 4 shows a schematic block diagram of a control device of a cooking apparatus according to a first embodiment of the present application.
As shown in fig. 4, a control device 40 of a cooking apparatus according to a first embodiment of the present application includes: a detection module 402 and a control module 404.
Wherein, the detection module 402 is configured to detect a bottom temperature of an inner pot of the cooking apparatus when the cooking apparatus is operating in a boiling stage and the inner pot is heated by a first heating power; the control module 404 is configured to control to heat the inner pot with a second heating power to complete temperature transition from the boiling stage to the stewing stage when the detection module 402 detects that the change trend of the bottom temperature changes from keeping constant temperature to gradually rising, wherein the second heating power is greater than the first heating power.
In this embodiment, when the cooking apparatus is operated in the boiling stage and the inner pot of the cooking apparatus is heated by adopting the smaller first heating power in the early stage, a sufficient rice gelatinization time can be ensured, and when the water content in the rice in the inner pot is reduced by heating for a period of time, and a significant rising trend occurs in the bottom temperature of the inner pot, the inner pot is heated by adopting the larger second heating power in the later stage of the boiling stage, that is, the heating power adopted in the rising process of the bottom temperature of the inner pot is changed from small to large, so as to ensure that the temperature migration from the boiling stage to the stewing stage is completed in a short time, thus, the sufficient rice gelatinization time can be effectively ensured, the temperature migration from the boiling stage to the stewing stage can be simultaneously and rapidly completed, the phenomenon of brown rice at the bottom of the inner pot of the cooking apparatus is avoided, the cooking quality of the rice is improved, and the edible experience of a user is improved.
In particular, in the embodiment of the present application, considering a cooking apparatus such as an IH rice cooker (electromagnetic heating rice cooker) in which an inner pot is mainly composed of two parts, an outer layer is SUS430 (stainless steel) and an inner layer is aluminum, when the cooking apparatus is started to perform electromagnetic heating, the outer layer SUS430 heats itself and the inner layer serves to conduct heat. Because of the different heat conductivity coefficients of different materials, when the cooking equipment adopts low-power heating, the heat generated by the SUS430 on the outer layer is small, and the aluminum on the inner layer can timely transfer the heat into rice in the inner pot; when the cooking apparatus is heated with high power, the outer SUS430 generates a large amount of heat, which is not transferred to rice through the inner aluminum layer in a short time, and the inner and outer surfaces of the bottom of the pot have a great temperature difference. Further utilizing this characteristic of interior pot, through adopting less power heating in the boiling stage of cooking process, guarantee to have sufficient rice gelatinization time, when the moisture in the rice reduces, and when detecting that there is the rising trend in the temperature of interior pot bottom, change high-power heating, temperature migration to stew in a short time stage, both can guarantee the abundant gelatinization of rice, can guarantee again that the rice bottom is not burnt.
The detection module 402 may specifically be a temperature sensor installed at the bottom of the inner pot, and the temperature sensor may directly contact with the outer surface of the outer SUS430 of the inner pot to detect the temperature of the outer surface of the inner pot.
Further, the first heating power may be a power of 600W or less, and the second heating power may be a power of 1250W or more.
Further, in the above embodiment, the control module 404 is specifically configured to: when the cooking device works in the boiling stage, the first heating time for heating the inner pot by the first heating power is controlled to be longer than the second heating time for heating the inner pot by the second heating power.
In this embodiment, in order to further ensure that the rice in the inner pot is sufficiently gelatinized by the heating in the boiling stage and to ensure that the bottom rice of the inner pot does not appear to be brown, the first heating time for heating the inner pot with low power may be made longer than the second heating time for heating the inner pot with high power.
Further, in the above embodiment, the control module 404 is further configured to: when the cooking equipment works in a heating stage before a boiling stage, the inner pot of the cooking equipment is heated by a plurality of preset stages controlled in the heating stage by adopting corresponding heating power respectively, and the heating rate corresponding to each preset stage is increased sequentially along with the sequential progression of the plurality of preset stages.
In this embodiment, the heating stage in the cooking process of the cooking device is divided into multiple stages, and different heating powers are correspondingly used for heating the inner pot of the cooking device in each stage, specifically, a lower heating power is used in the early stage of the heating stage, a higher heating power is used in the later stage of the heating stage, and the heating rate corresponding to each preset stage is sequentially increased along with sequential progressive progression of multiple preset stages of the heating stage, so that the early stage of the heating stage is slowly heated, rice grains contacted with the bottom of the inner pot of the cooking device are not easy to agglomerate, heat generated by heating is favorably transferred upwards from the bottom of the inner pot, then the later stage of the heating stage is quickly heated, bubbles generated at the bottom of the inner pot can be quickly dropped, and the bubbles easily pass through gaps of the rice grains due to no agglomeration of the rice grains at the bottom of the inner pot, so that crab holes are easily formed in the subsequent boiling process of the rice, the heating stage is uniform, and the quality of the rice is improved.
Further, in the above-described embodiment, the control device 40 of the cooking apparatus further includes: a judging module 406, configured to judge whether the bottom temperature reaches a preset temperature; the control module 404 is also configured to: when the determination module 406 determines that the bottom temperature reaches the preset temperature, the cooking apparatus is controlled to switch from the boiling stage to the stewing stage.
In this embodiment, the switching of the working phase can be further performed by prescribing the pre-judging condition that the cooking device is switched from the boiling phase to the subsequent stewing phase, that is, when the cooking device works in the boiling phase and the increased second heating power is heated for a certain time to enable the bottom temperature of the cooking device to reach the preset temperature, the phenomenon that the cooked rice has excessively dry mouthfeel or is burnt due to excessive water consumption caused by excessively long duration of the boiling phase can be effectively avoided.
The value range of the preset temperature may preferably be: 110-130 degrees, and the specific value of the preset temperature can be specifically determined according to the current cooking in the inner pot of the cooking device.
Fig. 5 shows a schematic block diagram of a control device of a cooking apparatus according to a second embodiment of the present application.
As shown in fig. 5, the control device 50 of the cooking apparatus according to the second embodiment of the present application includes a processor 502 and a memory 504, wherein the memory 504 stores a computer program executable on the processor 502, and the memory 504 and the processor 502 may be connected through a bus, and the processor 502 is configured to implement the steps of the control method of the cooking apparatus as described in the above embodiment when executing the computer program stored in the memory 504.
Further, the control device of the cooking apparatus may be a central processing unit or the like.
Steps in the methods of embodiments of the present disclosure may be sequentially adjusted, combined, and pruned as desired.
The control device of the cooking device and the units in the computer device of the embodiment of the disclosure can be combined, divided and deleted according to actual needs.
According to an embodiment of the present disclosure, a computer-readable storage medium is provided, on which a computer program is stored, which, when being executed by a processor, implements the steps of the control method of a cooking apparatus as described in the above embodiments.
Further, it will be appreciated that any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and that preferred embodiments of the present application include additional implementations in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the embodiments of the present application.
Logic and/or steps represented in the flowcharts or otherwise described herein, e.g., a ordered listing of executable instructions for implementing logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). In addition, the computer readable medium may even be paper or other suitable medium on which the program is printed, as the program may be electronically captured, via, for instance, optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner, if necessary, and then stored in a computer memory.
It is to be understood that portions of the present application may be implemented in hardware, software, firmware, or a combination thereof. In the above-described embodiments, the various steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, may be implemented using any one or combination of the following techniques, as is well known in the art: discrete logic circuits having logic gates for implementing logic functions on data signals, application specific integrated circuits having suitable combinational logic gates, programmable Gate Arrays (PGAs), field Programmable Gate Arrays (FPGAs), and the like.
Those of ordinary skill in the art will appreciate that all or a portion of the steps carried out in the method of the above-described embodiments may be implemented by a program to instruct related hardware, where the program may be stored in a computer readable storage medium, and where the program, when executed, includes one or a combination of the steps of the method embodiments.
In addition, each functional unit in the embodiments of the present application may be integrated in one processing module, or each unit may exist alone physically, or two or more units may be integrated in one module. The integrated modules may be implemented in hardware or in software functional modules. The integrated modules may also be stored in a computer readable storage medium if implemented in the form of software functional modules and sold or used as a stand-alone product.
The above-mentioned storage medium may be a read-only memory, a magnetic disk or an optical disk, or the like.
As an embodiment of the present application, there is also provided a cooking apparatus including the control device of the cooking apparatus described in any one of the above embodiments.
Optionally, the cooking device is an automatic electric cooker or a kitchen appliance such as an automatic electric cooker.
The technical scheme of the application is described in detail by combining the drawings, through the technical scheme of the application, enough rice gelatinization time can be effectively ensured, meanwhile, temperature migration from a boiling stage to a stewing stage can be completed in a short time, the phenomenon of brown rice at the bottom of an inner pot of the cooking equipment is avoided, and the cooking quality of rice is improved, so that the edible experience of a user is improved.
In the description herein, the terms "first", "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance, as the particular meaning of the above terms in the embodiments of the present disclosure will be understood by those of ordinary skill in the art as the case may be.
In the description of the present specification, the terms "one embodiment," "some embodiments," "particular embodiments," and the like, mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the present application. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only of the preferred embodiments of the present application and is not intended to limit the present application, but various modifications and variations can be made to the present application by those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the protection scope of the present application.
Claims (7)
1. A control method of a cooking apparatus, comprising:
detecting the bottom temperature of an inner pot of the cooking equipment when the cooking equipment works in a boiling stage and the inner pot is heated by adopting first heating power;
when the change trend of the bottom temperature is detected to be changed from constant temperature to gradually rising, heating the inner pot by adopting second heating power to finish temperature migration from a boiling stage to a stewing stage, wherein the second heating power is larger than the first heating power;
when the cooking equipment works in the boiling stage, the first heating time for heating the inner pot by adopting the first heating power is longer than the second heating time for heating the inner pot by adopting the second heating power;
when the cooking equipment works in a heating stage before the boiling stage, a plurality of preset stages in the heating stage are controlled to heat the inner pot of the cooking equipment by adopting corresponding heating power respectively, and the heating rate corresponding to each preset stage is increased sequentially along with the sequential progressive progress of the plurality of preset stages.
2. The control method of a cooking apparatus according to claim 1, characterized by further comprising:
judging whether the bottom temperature reaches a preset temperature or not;
if yes, the cooking equipment is controlled to be switched from the boiling stage to the stewing stage.
3. A control device of a cooking apparatus, characterized by comprising:
the detection module is used for detecting the bottom temperature of the inner pot of the cooking equipment when the cooking equipment works in the boiling stage and the inner pot is heated by adopting first heating power;
the control module is used for controlling the inner pot to be heated by adopting second heating power when the detection module detects that the change trend of the bottom temperature is changed from keeping constant temperature to gradually rising so as to finish temperature migration from a boiling stage to a stewing stage, wherein the second heating power is larger than the first heating power;
the control module is specifically used for:
when the cooking equipment works in the boiling stage, controlling the first heating time for heating the inner pot by adopting the first heating power to be longer than the second heating time for heating the inner pot by adopting the second heating power;
the control module is further configured to: when the cooking equipment works in a heating stage before the boiling stage, a plurality of preset stages in the heating stage are controlled to heat the inner pot of the cooking equipment by adopting corresponding heating power respectively, and the heating rate corresponding to each preset stage is increased sequentially along with the sequential progressive progress of the plurality of preset stages.
4. A control device of a cooking apparatus according to claim 3, further comprising:
the judging module is used for judging whether the bottom temperature reaches a preset temperature or not; and
the control module is further configured to: and when the judging module judges that the bottom temperature reaches the preset temperature, controlling the cooking equipment to switch from the boiling stage to the stewing stage.
5. A control device of a cooking apparatus, characterized by comprising:
a processor;
a memory for storing the processor-executable instructions, wherein the processor is configured to implement the steps of the control method of claim 1 or 2 when executing the executable instructions stored in the memory.
6. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, implements the steps of the control method according to claim 1 or 2.
7. Cooking apparatus characterized by comprising a control device of a cooking apparatus according to any one of claims 3 to 5.
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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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| Publication number | Priority date | Publication date | Assignee | Title |
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| 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 |
| CN113133670B (en) * | 2020-01-17 | 2023-03-21 | 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 |
| 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 |
| 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 |
| 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 |
| CN113069011B (en) * | 2021-05-11 | 2022-03-01 | 珠海格力电器股份有限公司 | Rice cooking method and rice cooking appliance |
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