CN109588957B

CN109588957B - Porridge cooking control method and electric cooker

Info

Publication number: CN109588957B
Application number: CN201811477377.0A
Authority: CN
Inventors: 许雪燕; 王江南; 周正勇; 文雅
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2018-12-05
Filing date: 2018-12-05
Publication date: 2020-01-07
Anticipated expiration: 2038-12-05
Also published as: CN109588957A

Abstract

The invention relates to a porridge cooking control method and an electric cooker. The food to be cooked is put into the pot body, and the controller controls the heater to boil the food in the pot body at a first preset duty ratio, so that the food fully absorbs water. The controller controls the temperature sensor to detect and acquire the first heating temperature of the pot body. And if the first heating temperature of the cooker body is judged to be less than or equal to the preset temperature, the heater is controlled to stop heating for the first preset time, so that the overflow caused by the adjustment of the duty ratio can be effectively avoided. Meanwhile, the residual heat of the cooker body can be utilized to continue heating or heat preservation within the first preset time. The heater is further controlled by the controller to heat at a second preset duty ratio, the second preset duty ratio is larger than the first preset duty ratio, heating is carried out at a larger duty ratio, so that the defect of the first heating temperature of the cooker body is overcome, the first heating temperature which is normally required is reached, the porridge cooking effect or soup cooking effect is ensured, the porridge cooking is prevented from being clear and sticky, and the using satisfaction of a user is ensured.

Description

Porridge cooking control method and electric cooker

Technical Field

The invention relates to the technical field of cooking control, in particular to a porridge cooking control method and an electric cooker.

Background

The electric cooker is a cooking appliance necessary for each family, and can be influenced by the ambient temperature and voltage in the process of cooking porridge or soup. For example, in a low-voltage environment or a low-temperature and low-pressure environment, due to low power and temperature, the rice-water mixture is not fully boiled in the process of cooking porridge or soup, so that the porridge cooking effect is poor, the porridge is relatively clear and non-viscous, and the using satisfaction of a user is influenced.

Disclosure of Invention

In view of the above, it is necessary to provide a porridge cooking control method and an electric cooker which can effectively ensure the porridge cooking or soup cooking effect in a low-voltage or low-temperature and low-pressure environment.

A porridge cooking control method comprises the following steps:

heating food in the pot body at a first preset duty ratio;

acquiring a first heating temperature of the pot body;

if the first heating temperature is less than or equal to the preset temperature, stopping heating for a first preset time; heating the food in the cooker body at a second preset duty cycle, wherein the second preset duty cycle is larger than the first preset duty cycle.

Generally, in a low voltage or low temperature and low pressure environment, the heating temperature of the cooker body is lower than that in a normal condition. According to the porridge cooking control method, food to be cooked is placed into the cooker body, and the food in the cooker body is boiled at the first preset duty ratio, so that the food can fully absorb water. The first heating temperature of the pot body is obtained. And judging whether the first heating temperature of the cooker body is less than or equal to the preset temperature, and stopping heating for a first preset time. The overflow phenomenon caused by the adjustment of the duty ratio can be effectively avoided by stopping heating for the first preset time. Meanwhile, the residual heat of the cooker body can be utilized to continue heating or heat preservation within the first preset time of stopping heating. And after stopping heating for the first preset time, heating at a second preset duty ratio. The second preset duty ratio is larger than the first preset duty ratio, and the heating is carried out by utilizing a larger duty ratio to make up the temperature loss caused by the external environment and achieve the normally required first heating temperature. The porridge cooking control method can effectively make up for the defects of external conditions, ensure the effect of cooking porridge or soup, avoid the phenomenon that the porridge is clear and not viscous, avoid the phenomenon that the porridge is overflowed due to the adjustment of the duty ratio, and ensure the using satisfaction of users.

In one embodiment, the method further comprises the following steps:

and if the detected first heating temperature is higher than the preset temperature, continuing heating at a first preset duty ratio.

In one embodiment, the larger the difference between the first heating temperature and the preset temperature is, the smaller the first preset time is.

In one embodiment, the first preset time is 0s-180 s.

In one embodiment, the first preset time is 5s-90 s.

In one embodiment, the larger the difference between the first heating temperature and the preset temperature, the larger the value of the second preset duty ratio.

In one embodiment, if the first heating temperature is less than or equal to a preset temperature, the heating is stopped for a first preset time; heating the food in the cooker body at a second preset duty cycle, wherein the step that the second preset duty cycle is larger than the first preset duty cycle further comprises the following steps:

and acquiring a second heating temperature of the cooker body, and heating with the first preset duty ratio if the second heating temperature of the cooker body is greater than the preset temperature.

In one embodiment, the first heating temperature and the second heating temperature are both the upper cover temperature of the pot body.

In one embodiment, the step of obtaining the first heating temperature of the pot body specifically includes the following steps:

obtaining the pot body t_n、t_n+1Temperature at two moments in time, where t_n、t_n+1The temperature at any one time is the first heating temperature.

In one embodiment, the step of obtaining the first heating temperature of the pot body comprises:

and heating the food in the cooker body at the first preset duty ratio for the first time, and then obtaining the first heating temperature of the cooker body.

In one embodiment, the step of heating the food in the pot at the first preset duty cycle further comprises:

heating the food in the pot body to a first temperature with a first heating duty cycle, wherein the first heating duty cycle is larger than the first preset duty cycle.

An electric rice cooker comprising:

a timer;

a pot body for accommodating food;

the heater is used for heating the food in the pot body;

the temperature sensor is used for detecting the temperature of the cooker body; and

the controller, with the heater temperature sensor reaches the equal electricity of timer is connected, the controller is used for control the heater heats with first preset duty cycle, the controller is used for controlling temperature sensor detection the first heating temperature of a kind of deep pot body, and judge the first heating temperature of a kind of deep pot body is less than or equal to preset temperature, the controller is used for control the heater stops to heat to control the timer and time first preset time, the controller is used for control the heater heats with the second preset duty cycle, the second preset duty cycle is greater than first preset duty cycle.

Generally, in an electric cooker, the heating temperature of the cooker body is lower than that under normal conditions in a low-voltage environment or a low-temperature and low-pressure environment. When the electric cooker is used, food to be cooked is placed into the cooker body, the heater is controlled by the controller to boil the food in the cooker body at a first preset duty ratio, and then the food can fully absorb water. The temperature sensor detects the first heating temperature of the cooker body, the controller acquires the first heating temperature of the cooker body, and the heater is controlled to stop heating for a first preset time if the first heating temperature is less than or equal to a preset temperature, so that the phenomenon of overflowing caused by adjusting the duty ratio can be effectively avoided. Meanwhile, the residual heat of the cooker body can be utilized to continue heating or heat preservation within the first preset time of stopping heating. And after the heating is stopped for the first preset time, the controller controls the heater to heat at a second preset duty ratio. The second preset duty ratio is larger than the first preset duty ratio, and the heating is carried out by utilizing a larger duty ratio to make up the temperature loss caused by the external environment and achieve the normally required first heating temperature. Can effectively compensate the not enough of external condition through above-mentioned electric rice cooker, guarantee the effect of cooking congee or making a soup, avoid cooking congee more clearly, do not glue thick, avoid simultaneously because adjust the duty cycle and lead to cooking congee or making a soup the phenomenon that overflows, guarantee the satisfaction that the user used.

Drawings

Fig. 1 is a flowchart of a porridge cooking control method in an embodiment.

Detailed Description

In order to make the aforementioned objects, features and advantages of the present invention comprehensible, embodiments accompanied with figures are described in detail below. In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein, but rather should be construed as broadly as the present invention is capable of modification in various respects, all without departing from the spirit and scope of the present invention.

It will be understood that when an element is referred to as being "secured to" another element, it can be directly on the other element or intervening elements may also be present. When an element is referred to as being "connected" to another element, it can be directly connected to the other element or intervening elements may also be present. The terms "vertical," "horizontal," "left," "right," and the like as used herein are for illustrative purposes only and do not denote a single embodiment.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used in the description of the invention herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The electric cooker in the embodiment can effectively avoid that a rice-water mixture or other mixtures are not fully boiled in the process of cooking porridge or soup in a low-voltage or low-temperature and low-pressure environment, so that the porridge cooking effect is effectively guaranteed, the porridge is prevented from being relatively clear and not sticky, and the using satisfaction of a user is effectively guaranteed. Specifically, the electric cooker comprises a cooker body, a heater, a temperature sensor, a timer and a controller.

The cooker body is used for containing food, the heater can heat the food in the cooker body, the temperature sensor is used for detecting the temperature of the cooker body, and the controller is electrically connected with the heater, the temperature sensor and the timer.

In one embodiment, the cooker body comprises a shell and an upper cover, the shell is enclosed to form an accommodating cavity, and the accommodating cavity can accommodate food. The upper cover can be covered on locating and holding the chamber, and temperature sensor sets up on the upper cover, and temperature sensor is used for detecting the heating temperature of upper cover. In the process of cooking porridge or cooking soup, because the food in the accommodating cavity exists in a state of rice-water mixture or other mixture all the time, the temperature change of the upper cover of the cooker body is stable and easy to detect, and the temperature change of the upper cover of the cooker body is detected, so that the detection of the temperature change of the porridge or the soup is facilitated.

In one embodiment, the heater is disposed on the housing to facilitate heating of the housing and thus the food within the housing. The controller and the timer may be provided in the housing, or may be provided in the upper cover, as long as the controller is electrically connected to the heater, the temperature sensor, and the timer.

Referring to fig. 1, in an embodiment of the porridge cooking control method, in a low-voltage or low-temperature and low-pressure environment, the deficiency of an external environment is effectively made up, an effect of cooking porridge or cooking soup is ensured, the porridge is prevented from being relatively clear and non-viscous, meanwhile, a phenomenon that the porridge is overflowed due to duty ratio adjustment is avoided, and a degree of satisfaction of a user is ensured. The porridge cooking control method comprises the following steps:

step S110, heating the food in the pot body at a first preset duty ratio. The food to be cooked is put into the cooker body, and the food in the cooker body is boiled at a first preset duty ratio, so that the food can fully absorb water to boil. Specifically, the heater is controlled by the controller to heat at a first preset duty cycle.

Optionally, the heating is performed for a first time at a first preset duty cycle to ensure effective boiling of the food in the containing cavity and avoid the situation that the food cannot be cooked.

Specifically, the length of the first time can be adjusted according to personal preference, and if porridge or soup with low viscosity is preferred, the first time can be prolonged; otherwise, the first time can be shortened. Of course, in other embodiments, the first time can be properly prolonged or shortened according to the different food types in the cooker body.

In one embodiment, before the step of heating the food in the pot at the first preset duty ratio, the method further comprises: and heating the food in the cooker body to a first temperature with a first heating duty ratio, wherein the first heating duty ratio is larger than a first preset duty ratio. Because first heating duty cycle is greater than first preset duty cycle, consequently, when heating with first heating duty cycle, can promote the temperature of the internal food of a kind of deep pot fast, and then shorten the culinary art time of the internal food of a kind of deep pot.

Specifically, the first temperature is 60 ℃ to 80 ℃. Through heating with higher duty cycle, shorten heating time, avoid first high temperature and lead to overflowing phenomenon simultaneously, influence the culinary art effect of food.

In one embodiment, the food in the pot body is heated for the second time at the first heating duty ratio so that the food in the pot body reaches the first temperature, effective water absorption of the food is further ensured, and the heating time can be controlled.

Specifically, in the embodiment, the sum of the first time and the second time is 40min to 70 min.

Specifically, in the embodiment, the food is rice, and the food in the pot body is heated to the first temperature by the first heating duty ratio, so that the rice can effectively absorb water and be gelatinized. The first time when the food in the cooker body is heated at the first preset duty ratio, the gelatinized rice forms rice milk, and the porridge cooking effect is ensured.

Step S120, a first heating temperature of the pot body is acquired. Specifically, the controller controls the temperature sensor to detect a first heating temperature of the pot body, and acquires the first heating temperature.

In one embodiment, the pot body t is obtained_n、t_n+1Temperature at two moments in time, where t_n、t_n+1The temperature at any one time is the first heating temperature. By judging the pot body t_n、t_n+1The temperature of two moments realizes the real-time monitoring of a kind of deep pot body heating temperature, improves the accuracy of control. Wherein, t_n、t_n+1The two moments are both a certain two moments after the first moment.

Step S130, if the first heating temperature is less than or equal to a preset temperature, stopping heating for a first preset time; and heating the food in the cooker body at a second preset duty ratio, wherein the second preset duty ratio is larger than the first preset duty ratio. The preset temperature can provide reference for the detected first heating temperature of the pot body. The phenomenon of overflowing caused by adjusting the duty ratio can be effectively avoided by stopping heating for the first preset time. Meanwhile, the residual heat of the cooker body can be utilized to continue heating or heat preservation within the first preset time of stopping heating. The heating is further carried out by utilizing a larger second preset duty ratio, so that the heating temperature deficiency caused by the external environment can be compensated, and the heating temperature of the cooker body can reach the temperature value required normally.

Specifically, the controller controls the temperature sensor to detect and acquire a first heating temperature of the pot body, and further controls the timer to time a first preset time. And after the timer finishes timing, the controller controls the heater to heat at a second preset duty ratio.

In one embodiment, the larger the difference between the first heating temperature of the cooker body and the preset temperature is, the smaller the first preset time is. When the first heating temperature is closer to the preset temperature, the temperature required to be supplemented for the food in the cooker is smaller, so that the first preset time can be properly prolonged, and the phenomenon of overflow in a short time after the heating is switched over the duty ratio is avoided. When the difference value between the first heating temperature of the cooker body and the preset temperature is larger, the more the temperature of the food in the cooker body needs to be supplemented is shown, the first preset time can be properly shortened, the temperature of the food in the cooker body is prevented from being further reduced, the phenomenon that the porridge or soup is thickened due to cooking is avoided, and more nutrient substances are released.

Specifically, the first preset time is 0s-180 s. Further, the first preset time is 5s-90 s. The first preset time is recorded by a timer.

In one embodiment, the first heating temperature is the temperature of the upper cover of the cooker body. The upper cover temperature variation of the cooker body is stable and easy to detect, so that the temperature of the upper cover of the cooker body is detected, and the temperature variation of porridge cooking or soup cooking is more favorably detected.

Specifically, the preset temperature is 80-99 ℃. Specifically, in the present embodiment, the preset temperature is 80 ℃ to 90 ℃.

In one embodiment, the larger the difference between the first heating temperature and the preset temperature is, the larger the value of the second preset duty ratio is. The difference between the first heating temperature of the cooker body and the preset temperature is larger, and the more the first heating temperature needs to be compensated, so that the first heating temperature can be quickly increased by heating with a larger second preset duty ratio, and the heating time is shortened. On the contrary, it is indicated that the smaller the first heating temperature to be compensated is, the lower the second preset duty ratio is to heat, so that the overflow phenomenon can be effectively avoided.

Step S140, if the obtained first heating temperature is greater than the preset temperature, heating is continued with a first preset duty ratio. When the first heating temperature is detected to be higher than the preset temperature, the temperature of the food in the cooker body is not required to be compensated, and the food can be heated according to the normal duty ratio. Meanwhile, after the first heating temperature of the cooker body is higher than the preset temperature, the cooker body is continuously heated with the originally lower first preset duty ratio, and the overflow phenomenon can be effectively avoided.

Specifically, the controller controls the temperature sensor to detect and acquire a first heating temperature of the cooker body, the controller judges the first heating temperature, and if the first heating temperature is higher than a preset temperature, the controller controls the heater to continue heating at a first preset duty ratio.

Step S150, obtaining a second heating temperature of the cooker body, and heating at a first preset duty ratio if the second heating temperature of the cooker body is greater than the preset temperature. The second preset duty ratio heats the food in the cooker body, so that the first heating temperature of the cooker body can be recovered to be normal, namely the first heating temperature can be larger than the preset temperature. Therefore, when the heating temperature of the pot body is detected again and the second heating temperature is obtained, if the second heating temperature of the pot body is greater than the preset temperature, the temperature compensation is completed by heating with the second preset duty ratio, and the overflow phenomenon caused by continuing heating with the second preset duty ratio is avoided.

Specifically, the second heating temperature is the upper cover temperature of the pot body. The upper cover temperature variation of the cooker body is stable and easy to detect, so that the temperature of the upper cover of the cooker body is detected, and the temperature variation of the porridge cooking is more favorably detected.

Specifically, in the present embodiment, the duty ratio is X: Y, where X represents heating for X seconds, and Y represents stopping heating for Y seconds. The power ratio value during cooking of the food can be adjusted by means of the duty cycle. The value of the first preset duty cycle and the value of the second preset duty cycle in the embodiment are between 2:30 and 8: 24.

It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).

The above-mentioned embodiments only express a few embodiments of the present invention, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the inventive concept, which falls within the scope of the present invention. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A congee cooking control method, comprising:

heating food in the pot body at a first preset duty ratio;

heating the food in the pot body at the first preset duty ratio for a first time, and then obtaining a first heating temperature of the pot body;

2. The porridge cooking control method according to claim 1, further comprising the steps of:

and if the obtained first heating temperature is higher than the preset temperature, continuing heating at a first preset duty ratio.

3. The porridge cooking control method according to claim 1, wherein the larger the difference between the first heating temperature and the preset temperature is, the smaller the first preset time is.

4. The porridge cooking control method of claim 3, wherein the first preset time is 0s-180 s.

5. The congee cooking control method according to claim 4, wherein the first preset time is 5-90 s.

6. The congee cooking control method according to any one of claims 1-5, wherein the larger the difference between the first heating temperature and the preset temperature, the larger the value of the second preset duty cycle.

7. The porridge cooking control method according to any one of claims 1 to 5, wherein if the first heating temperature is less than or equal to a preset temperature, heating is stopped for a first preset time; heating the food in the cooker body at a second preset duty cycle, wherein the step that the second preset duty cycle is larger than the first preset duty cycle further comprises the following steps:

and acquiring a second heating temperature of the cooker body, and heating at a first preset duty ratio if the second heating temperature of the cooker body is greater than the preset temperature.

8. The porridge cooking control method of claim 7, wherein the first heating temperature and the second heating temperature are both the upper lid temperature of the pot body.

9. The porridge cooking control method according to any one of claims 1 to 5, wherein the step of acquiring the first heating temperature of the cooker body specifically comprises the steps of:

10. The porridge control method according to any one of claims 1 to 5, wherein the step of heating the food in the pot at the first preset duty cycle is preceded by:

11. An electric rice cooker, characterized in that, comprising:

a timer;

a pot body for accommodating food;

the heater is used for heating the food in the pot body;

a controller for implementing the congee cooking control method according to any one of claims 1-10.