CN109953653A - Cooking methods, cooking apparatus and computer readable storage medium - Google Patents
Cooking methods, cooking apparatus and computer readable storage medium Download PDFInfo
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- CN109953653A CN109953653A CN201711337474.5A CN201711337474A CN109953653A CN 109953653 A CN109953653 A CN 109953653A CN 201711337474 A CN201711337474 A CN 201711337474A CN 109953653 A CN109953653 A CN 109953653A
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- predetermined power
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- preset temperature
- temperature
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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
- A47J27/56—Preventing boiling over, e.g. of milk
- A47J27/62—Preventing boiling over, e.g. of milk by devices for automatically controlling the heat supply by switching off heaters or for automatically lifting the 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
- 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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The present invention provides a kind of cooking methods, cooking apparatus and computer readable storage mediums, wherein, cooking methods include: to judge whether the head temperature of receiving portion is greater than or equal to the second preset temperature in the prefixed time interval after the bottom temp for detecting receiving portion reaches the first preset temperature；Within a preset time interval, if it is determined that when the head temperature of receiving portion is greater than or equal to the second preset temperature, it is determined that carry out the first preset duration of heating to receiving portion with the first predetermined power.According to the technical solution of the present invention, so that user is not necessarily to the phenomenon that manually adjusting culinary art power, reducing the operating procedure of user, effectively reduce foam overflow during the cooking process, meanwhile, it can also effectively reduce a possibility that being sticking.
Description
Technical field
The present invention relates to field of cooking techniques, in particular to a kind of cooking methods, a kind of cooking apparatus and a kind of meter
Calculation machine readable storage medium storing program for executing.
Background technique
Cooking apparatus such as electric cooker, electric pressure cooking saucepan, electric cooking pot etc., usually have cook congee, the culinary art mould such as gruel, soup or rice
Formula, still, for the food of different shape, there are bigger differences for specific heat, if carried out according to food weight and volume
Heating, may cause food and overflows foam during heating or be sticking, this influences the usage experience of user, it is also possible to
Cause security risk.
Summary of the invention
The present invention is directed to solve at least one of the technical problems existing in the prior art or related technologies.
For this purpose, it is an object of the present invention to provide a kind of cooking methods.
It is another object of the present invention to provide a kind of cooking apparatus.
It is another object of the present invention to provide a kind of computer readable storage mediums.
To achieve the goals above, according to the embodiment of the first aspect of the invention, a kind of cooking methods are provided, are wrapped
It includes: in the prefixed time interval after the bottom temp for detecting receiving portion reaches the first preset temperature, judging the top of receiving portion
Whether portion's temperature is greater than or equal to the second preset temperature；Within a preset time interval, if it is determined that the head temperature of receiving portion is greater than
Or when being equal to the second preset temperature, it is determined that carry out the first preset duration of heating to receiving portion with the first predetermined power.
In the technical scheme, by judging whether the head temperature of receiving portion is greater than or equal to the second preset temperature,
In, the variation of head temperature corresponds to the ratio and volume of the moisture in food, to determine the food type in receiving portion, in turn
According to the heating power of the moisture content control cooking apparatus in food, so that user is not necessarily to manually adjust during the cooking process to cook
It prepares food power, reduces the operating procedure of user, the phenomenon that culinary art is overflowed can be efficiently reduced, meanwhile, it can also effectively reduce
A possibility that being sticking improves the eating mouth feel and culinary art experience of user.
Specifically, after cooking process starts, when cooking apparatus bottom temp reaches the first preset temperature, it is meant that hold
It receives close to boiling in portion, and in the prefixed time interval after bottom temp reaches the first preset temperature, judges the top of receiving portion
Portion's temperature, when the head temperature for determining receiving portion is greater than or equal to the second preset temperature, it is determined that the moisture content in food
It is more, in order to avoid overflowing, the first preset duration is heated with the first predetermined power at this time.
Specifically, in cooking process moisture content difference, cause the heat of food absorption different, this also results in food
Cooking process has differences, for example, within a preset time interval, the first predetermined power is 400 watts, the first preset duration is 20 points
Clock, then when heating the first preset duration to congee, gruel or soup with the first predetermined power, the head temperature of receiving portion is in 20 minutes
When can reach the second preset temperature, and heat the first preset duration to rice with the first predetermined power, head temperature is at 20 points
The second preset temperature cannot be reached in clock.
In any of the above-described technical solution, it is preferable that further include: within a preset time interval, if it is determined that the top of receiving portion
When portion's temperature is less than the second preset temperature, it is determined that the second preset duration of heating is carried out to receiving portion with the second predetermined power,
In, the first predetermined power is less than or equal to the second predetermined power.
In the technical scheme, by within a preset time interval, if it is determined that the head temperature of receiving portion is pre- less than second
If temperature, temperature can determine that indirectly the moisture content in food is less, so that user is not necessarily to manually adjust during the cooking process
Power is cooked, user's operation is reduced, for example, properly increase heating power when detecting food is rice, i.e., it is pre- with second
If power heats, while reducing spilling, cooking efficiency is improved as far as possible, reduces the waiting time of user.
In any of the above-described technical solution, it is preferable that further include: it is not reached in the duration heated with the second predetermined power
To before the second preset duration, judge whether the bottom temp of receiving portion is greater than or equal to third preset temperature；Determining receiving portion
Bottom temp be greater than or equal to third preset temperature when, stopping receiving portion being heated.
In the technical scheme, before the duration heated with the second predetermined power is not up to the second preset duration, lead to
It crosses and judges whether bottom temp is greater than or equal to third preset temperature, the generation for overflowing and being sticking phenomenon can be efficiently reduced.
In any of the above-described technical solution, it is preferable that before the bottom temp to receiving portion detects, further includes: really
It is fixed that receiving portion is heated with third predetermined power, and whether the bottom temp for monitoring receiving portion in real time is greater than or equal to third
Preset temperature；When the bottom temp for determining receiving portion is greater than or equal to third preset temperature, receiving portion is heated in stopping,
Wherein, third predetermined power is greater than or equal to the second predetermined power.
In the technical scheme, when cooking beginning, i.e., receiving portion is heated with third predetermined power, and third is pre-
If power is greater than or equal to the second predetermined power, can the temperature in cooking apparatus can reduce cooking time with fast lifting, with
Heating efficiency is improved, when with the heating of third predetermined power, whether the bottom temp for monitoring receiving portion in real time is greater than or equal to the
Three preset temperatures effectively reduce the generation that phenomenon is overflowed and is sticking in culinary art.
In addition, the first preset temperature is less than third preset temperature, to guarantee the normal culinary art of cooking apparatus.
In any of the above-described technical solution, it is preferable that the duty cycle range of the corresponding driving signal of the first predetermined power is
0.125~0.25.
In the technical scheme, when the head temperature for determining receiving portion is greater than or equal to the second preset temperature, determination is cooked
Food of preparing food is the higher foods of moisture contents such as congee, gruel or soup, and then is heated with the first predetermined power, and is to guarantee to cook
It prepares food the mouthfeel of food, the duty cycle range of the corresponding driving signal of the first predetermined power of setting is 0.125~0.25, can be accelerated
The efficiency of cooking food, effectively reduces spillover, and the user experience is improved.
In any of the above-described technical solution, it is preferable that the duty cycle range of the corresponding driving signal of the second predetermined power is
0.375~0.625.
In the technical scheme, when determining the head temperature of receiving portion less than the second preset temperature, cooking food is determined
Type is rice, and then is heated with the second predetermined power, and food does not overflow generally, therefore, in order to improve food cooking
Efficiency, the duty cycle range of the corresponding driving signal of the second predetermined power of setting are 0.375~0.625, can accelerate culinary art food
The efficiency of object effectively reduces spillover, can also efficiently reduce and be sticking, the user experience is improved.
In any of the above-described technical solution, it is preferable that further include: the duty ratio of the corresponding driving signal of third predetermined power
Range is 0.625~0.75.
In the technical scheme, when cooking beginning, i.e., receiving portion is heated with third predetermined power, it can be quick
The temperature in cooking apparatus is promoted, cooking time is reduced, to improve heating efficiency.
Specifically, 0.625~0.75 is set by the duty cycle range of the corresponding driving signal of third predetermined power, it can
Cooking efficiency is further improved, the waiting time of user is shortened, due to third preset temperature temperature close to boiling,
After the bottom temp of receiving portion reaches third preset temperature, a possibility that in order to reduce spilling, receiving portion is heated in stopping,
When the bottom temp of receiving portion being waited to be reduced to the second preset temperature, continue the variation for judging prefixed time interval inner top temperature
To judge indirectly the moisture content of food, and then determined according to determining moisture content with the first predetermined power or second in advance
If power heats.
In any of the above-described technical solution, it is preferable that the range of the first preset temperature is 90 DEG C~92 DEG C.
In the technical scheme, the first preset temperature is used to judge whether the process being rapidly heated in receiving portion is completed,
When detecting that the bottom temp of receiving portion reaches the first preset temperature, a possibility that in order to reduce spilling, need to continue root at this time
The moisture content in food is determined according to head temperature, and then is determined according to moisture content with the first predetermined power or the second default function
Rate heating, realization fast and accurately control heating time, improve cooking efficiency.
In any of the above-described technical solution, it is preferable that the range of the second preset temperature is 95 DEG C~99 DEG C.
In the technical scheme, the second preset temperature is used to judge the food type in receiving portion, in prefixed time interval
Interior, culinary art cooks congee, gruel or when soup, and the head temperature of receiving portion can reach the second preset temperature, and when cooked rice, top temperature
Degree cannot reach the second preset temperature, set 95 DEG C~99 DEG C for the range of the second preset temperature, guarantee cooking food not
While spillover occurs, the accuracy and reliability of the food type judgement to culinary art are improved, is conducive to promote user's body
It tests.
In any of the above-described technical solution, it is preferable that the range of third preset temperature is 90 DEG C~95 DEG C.
In the technical scheme, third preset temperature is used for when being heated with third predetermined power to receiving portion, is sentenced
Whether disconnected cooking apparatus will overflow, and when the bottom temp for determining receiving portion is greater than or equal to third preset temperature, stop
Only receiving portion is heated, the generation of culinary art spillover is effectively reduced, promotes the safety of cooking apparatus.
In any of the above-described technical solution, it is preferable that the duration range of the first preset duration and the second preset duration is
20 minutes~22 minutes.
In the technical scheme, by by the first preset duration and the second preset duration setting 20 minutes~22 minutes it
Between (including 20 minutes and 22 minutes), so that the food in receiving portion is sufficiently heated, to guarantee food mouthfeel, promote user
Experience, meanwhile, also it is avoided that duration is too long causes to be sticking for heating.
Technical solution according to the second aspect of the invention provides a kind of cooking apparatus, comprising: memory, processor
And the cooking process that can be run on a memory and on a processor is stored, it realizes when cooking process is executed by processor as above-mentioned
The step of cooking methods that any one technical solution limits.
Technical solution according to the third aspect of the invention we provides a kind of computer readable storage medium, stores thereon
There is computer program, computer program is performed the step of realizing the cooking methods such as the restriction of any of the above-described technical solution.
Additional aspect and advantage of the invention will provide in following description section, will partially become from the following description
Obviously, or practice through the invention is recognized.
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 the schematic flow diagram of cooking methods according to an embodiment of the invention；
Fig. 2 shows the schematic block diagrams of cooking apparatus according to an embodiment of the invention；
Fig. 3 shows the schematic flow diagram of cooking methods according to another embodiment of the invention；
Fig. 4 shows the hardware connection diagram of cooking apparatus according to an embodiment of the invention；
Fig. 5 shows the schematic flow diagram of cooking methods according to another 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. 1 shows the schematic flow diagram of cooking methods according to an embodiment of the invention.
As shown in Figure 1, the cooking methods of embodiment according to the present invention, comprising: step S102 detects the bottom of receiving portion
Temperature；Step S104 sentences in the prefixed time interval after the bottom temp for detecting receiving portion reaches the first preset temperature value
Whether the head temperature of disconnected receiving portion is greater than or equal to the second preset temperature, if so, S106 is thened follow the steps, if it is not, then executing
Step S108；Step S106, which is determined, carries out the first preset duration of heating to receiving portion with the first predetermined power；Step S108 is determined
With the heating of the second predetermined power.
In the technical scheme, by judging whether the head temperature of receiving portion is greater than or equal to the second preset temperature,
In, the variation of head temperature corresponds to the ratio and volume of the moisture in food, to determine the food type in receiving portion, in turn
According to the heating power of the moisture content control cooking apparatus in food, so that user is not necessarily to manually adjust during the cooking process to cook
It prepares food power, reduces the operating procedure of user, the phenomenon that culinary art is overflowed can be efficiently reduced, meanwhile, it can also effectively reduce
A possibility that being sticking improves the eating mouth feel and culinary art experience of user.
Specifically, after cooking process starts, when cooking apparatus bottom temp reaches the first preset temperature, it is meant that hold
It receives close to boiling in portion, and in the prefixed time interval after bottom temp reaches the first preset temperature, judges the top of receiving portion
Portion's temperature, when the head temperature for determining receiving portion is greater than or equal to the second preset temperature, it is determined that the moisture content in food
It is more, in order to avoid overflowing, the first preset duration is heated with the first predetermined power at this time.
Specifically, in cooking process moisture content difference, cause the heat of food absorption different, this also results in food
Cooking process has differences, for example, within a preset time interval, the first predetermined power is 400 watts, the first preset duration is 20 points
Clock, then when heating the first preset duration to congee, gruel or soup with the first predetermined power, the head temperature of receiving portion is in 20 minutes
When can reach the second preset temperature, and heat the first preset duration to rice with the first predetermined power, head temperature is at 20 points
The second preset temperature cannot be reached in clock.
In any of the above-described technical solution, it is preferable that further include: within a preset time interval, if it is determined that the top of receiving portion
When portion's temperature is less than the second preset temperature, it is determined that the second preset duration of heating is carried out to receiving portion with the second predetermined power,
In, the first predetermined power is less than or equal to the second predetermined power.
In the technical scheme, by within a preset time interval, if it is determined that the head temperature of receiving portion is pre- less than second
If temperature, temperature can determine that indirectly the moisture content in food is less, so that user is not necessarily to manually adjust during the cooking process
Power is cooked, user's operation is reduced, for example, properly increase heating power when detecting food is rice, i.e., it is pre- with second
If power heats, while reducing spilling, cooking efficiency is improved as far as possible, reduces the waiting time of user.
In any of the above-described technical solution, it is preferable that further include: it is not reached in the duration heated with the second predetermined power
To before the second preset duration, judge whether the bottom temp of receiving portion is greater than or equal to third preset temperature；Determining receiving portion
Bottom temp be greater than or equal to third preset temperature when, stopping receiving portion being heated.
In the technical scheme, before the duration heated with the second predetermined power is not up to the second preset duration, lead to
It crosses and judges whether bottom temp is greater than or equal to third preset temperature, the generation for overflowing and being sticking phenomenon can be efficiently reduced.
In any of the above-described technical solution, it is preferable that before the bottom temp to receiving portion detects, further includes: really
It is fixed that receiving portion is heated with third predetermined power, and whether the bottom temp for monitoring receiving portion in real time is greater than or equal to third
Preset temperature；When the bottom temp for determining receiving portion is greater than or equal to third preset temperature, receiving portion is heated in stopping,
Wherein, third predetermined power is greater than or equal to the second predetermined power.
In the technical scheme, when cooking beginning, i.e., receiving portion is heated with third predetermined power, and third is pre-
If power is greater than or equal to the second predetermined power, can the temperature in cooking apparatus can reduce cooking time with fast lifting, with
Heating efficiency is improved, when with the heating of third predetermined power, whether the bottom temp for monitoring receiving portion in real time is greater than or equal to the
Three preset temperatures effectively reduce the generation that phenomenon is overflowed and is sticking in culinary art.
In addition, the first preset temperature is less than third preset temperature, to guarantee the normal culinary art of cooking apparatus.
In any of the above-described technical solution, it is preferable that the duty cycle range of the corresponding driving signal of the first predetermined power is
0.125~0.25.
In the technical scheme, when the head temperature for determining receiving portion is greater than or equal to the second preset temperature, determination is cooked
Food of preparing food is the higher foods of moisture contents such as congee, gruel or soup, and then is heated with the first predetermined power, and is to guarantee to cook
It prepares food the mouthfeel of food, the duty cycle range of the corresponding driving signal of the first predetermined power of setting is 0.125~0.25, can be accelerated
The efficiency of cooking food, effectively reduces spillover, and the user experience is improved.
In any of the above-described technical solution, it is preferable that the duty cycle range of the corresponding driving signal of the second predetermined power is
0.375~0.625.
In the technical scheme, when determining the head temperature of receiving portion less than the second preset temperature, cooking food is determined
Type is rice, and then is heated with the second predetermined power, and food does not overflow generally, therefore, in order to improve food cooking
Efficiency, the duty cycle range of the corresponding driving signal of the second predetermined power of setting are 0.375~0.625, can accelerate culinary art food
The efficiency of object effectively reduces spillover, can also efficiently reduce and be sticking, the user experience is improved.
In any of the above-described technical solution, it is preferable that further include: the duty ratio of the corresponding driving signal of third predetermined power
Range is 0.625~0.75.
In the technical scheme, when cooking beginning, i.e., receiving portion is heated with third predetermined power, it can be quick
The temperature in cooking apparatus is promoted, cooking time is reduced, to improve heating efficiency.
Specifically, 0.625~0.75 is set by the duty cycle range of the corresponding driving signal of third predetermined power, it can
Cooking efficiency is further improved, the waiting time of user is shortened, due to third preset temperature temperature close to boiling,
After the bottom temp of receiving portion reaches third preset temperature, a possibility that in order to reduce spilling, receiving portion is heated in stopping,
When the bottom temp of receiving portion being waited to be reduced to the second preset temperature, continue the variation for judging prefixed time interval inner top temperature
To judge indirectly the moisture content of food, and then determined according to determining moisture content with the first predetermined power or second in advance
If power heats.
In any of the above-described technical solution, it is preferable that the range of the first preset temperature is 90 DEG C~92 DEG C.
In the technical scheme, the first preset temperature is used to judge whether the process being rapidly heated in receiving portion is completed,
When detecting that the bottom temp of receiving portion reaches the first preset temperature, a possibility that in order to reduce spilling, need to continue root at this time
The moisture content in food is determined according to head temperature, and then is determined according to moisture content with the first predetermined power or the second default function
Rate heating, realization fast and accurately control heating time, improve cooking efficiency.
In any of the above-described technical solution, it is preferable that the range of the second preset temperature is 95 DEG C~99 DEG C.
In the technical scheme, the second preset temperature is used to judge the food type in receiving portion, in prefixed time interval
Interior, culinary art cooks congee, gruel or when soup, and the head temperature of receiving portion can reach the second preset temperature, and when cooked rice, top temperature
Degree cannot reach the second preset temperature, set 95 DEG C~99 DEG C for the range of the second preset temperature, guarantee cooking food not
While spillover occurs, the accuracy and reliability of the food type judgement to culinary art are improved, is conducive to promote user's body
It tests.
In any of the above-described technical solution, it is preferable that the range of third preset temperature is 90 DEG C~95 DEG C.
In the technical scheme, third preset temperature is used for when being heated with third predetermined power to receiving portion, is sentenced
Whether disconnected cooking apparatus will overflow, and when the bottom temp for determining receiving portion is greater than or equal to third preset temperature, stop
Only receiving portion is heated, the generation of culinary art spillover is effectively reduced, promotes the safety of cooking apparatus.
In any of the above-described technical solution, it is preferable that the duration range of the first preset duration and the second preset duration is
20 minutes~22 minutes.
In the technical scheme, by by the first preset duration and the second preset duration setting 20 minutes~22 minutes it
Between (including 20 minutes and 22 minutes), so that the food in receiving portion is sufficiently heated, to guarantee food mouthfeel, promote user
Experience, meanwhile, also it is avoided that duration is too long causes to be sticking for heating.
As shown in Fig. 2, the cooking apparatus 200 of embodiment according to the present invention, comprising: memory 202, processor 204 and
It is stored in the cooking process that can be run on memory 202 and on processor 204, it is real when cooking process is executed by processor 204
Now such as the step of the cooking methods of any of the above-described technical solution restriction.
The computer readable storage medium of embodiment according to the present invention is stored thereon with computer program, computer journey
Sequence is performed the step of realizing the cooking methods such as the restriction of any of the above-described technical solution.
Preferably, cooking apparatus 200 can be one of electromagnetic oven, electric cooker, cooking machine and electric pressure cooking saucepan.
Fig. 3 shows the schematic flow diagram of cooking methods according to another embodiment of the invention.
As shown in figure 3, the cooking methods of embodiment according to the present invention, comprising: step S302 is determined and preset function with third
Rate heats receiving portion, until reaching third preset temperature；Step S304, the bottom temp for detecting receiving portion reach first in advance
If temperature；Step S306, judges whether head temperature is greater than or equal to the second preset temperature, if so, S310 is thened follow the steps, if
It is no, then follow the steps S308；Step S308 is determined and is carried out the second preset duration of heating to receiving portion with the second predetermined power；Step
Rapid S310 is determined and is carried out the first preset duration of heating to receiving portion with the first predetermined power.
When cooking beginning, to reduce cooking time, heating efficiency is improved, with biggish third predetermined power to receiving portion
It is heated, it can be with the temperature in fast lifting cooking apparatus, also just because of third predetermined power is relatively high power, therefore with the
It when three predetermined powers heat, needs to monitor in real time the bottom temp of receiving portion, and judges whether bottom temp is greater than or equal to the
Three preset temperatures, and then reduce the generation that phenomenon is overflowed and is sticking in culinary art, if during the cooking process, head temperature reaches third
Preset temperature, cooking apparatus can stop heating, and be further continued for heating after waiting head temperature to be reduced to the first preset temperature.
Wherein, the second preset temperature is greater than third preset temperature, and third preset temperature is greater than the first preset temperature.
Fig. 4 shows the hardware connection diagram of cooking apparatus according to an embodiment of the invention.
As shown in figure 4, the cooking apparatus of embodiment according to the present invention, specifically includes: tip temperature sensor 402 is used for
Head temperature is detected, and the information of head temperature is transferred to temperature collecting cell 404, by temperature collecting cell 404 by top
Control unit 406 is sent to after the information identifying processing of temperature to judge to push up after control unit 406 identifies the information of head temperature
Whether portion's temperature is greater than or equal to the second preset temperature, to determine the food type in receiving portion, specifically, according to head temperature
The corresponding ratio and volume for determining the moisture in food of variation, and then IH is determined according to the moisture content in food
The power that (Indirect Heating, indirect heating) heating system 408 heats receiving portion, for example, in preset time
In interval, culinary art cooks congee, gruel or when soup, and the head temperature of receiving portion can reach the second preset temperature, then IH heating system 408
With the heating of the first predetermined power, and when cooked rice, head temperature cannot reach the second preset temperature, then IH heating system 408
With the heating of the second predetermined power, so that user is not necessarily to manually adjust culinary art power during the cooking process, reduce the operation of user
Step improves the culinary art experience of user.
Fig. 5 shows the schematic flow diagram of cooking methods according to another embodiment of the invention.
As shown in figure 5, the cooking methods of embodiment according to the present invention, comprising: step S502 is determined and preset function with third
Rate (duty cycle range of corresponding driving signal is 0.625~0.75) heats receiving portion；Step S504, detection accommodate
The bottom temp in portion reaches the first preset temperature (can be preset as 90 DEG C, 91 DEG C or 92 DEG C)；Step S506, judges head temperature
Whether the second preset temperature (can be preset as 95 DEG C, 96 DEG C, 97 DEG C, 98 DEG C or 99 DEG C) is greater than or equal to, if so, executing step
Rapid S510, if it is not, thening follow the steps S508；Step S508 is determined with the second predetermined power (duty ratio of corresponding driving signal
Range is 0.375~0.625) receiving portion is heated；Step S510 is determined with the first predetermined power (corresponding driving letter
Number duty cycle range be 0.125~0.25) receiving portion is heated；Step S512, judge bottom temp whether be greater than or
Equal to third preset temperature (90 DEG C, 91 DEG C, 92 DEG C, 93 DEG C, 94 DEG C or 95 DEG C can be preset as), if so, thening follow the steps
S516, if it is not, thening follow the steps S514；Step S514, judges whether heating duration is greater than or equal to the second preset duration, if
When, then terminate, if it is not, thening follow the steps S508；Step S516 stops heating；Step S518 judges to heat whether duration is greater than
Or it is equal to the first heating duration, if so, terminating, if it is not, thening follow the steps S510.
Specifically, being heated first with third predetermined power, while program monitors always bottom temp, when bottom temperature
After angle value reaches the first preset temperature, starting timer timing, cooking apparatus enters the liquid/solid food identification heating period,
What i.e. identification was heated at present is cold meal or cold congee/gruel.At this stage, it is first heated with the second predetermined power, together
Shi Chengxu monitors always upper cover temperature, when upper cover temperature reaches the second preset temperature, then procedure identification is to currently heating
It is congee/gruel, no person is exactly cold meal.If recognizing heating congee/gruel, heated with the first predetermined power, simultaneously
Bottom temperature control is carried out, i.e., stops heating when bottom temp is more than or equal to third preset temperature, otherwise continues with the first predetermined power
Power Regulation ratio is heated to reaching the first preset duration.If recognize heating is cold meal, always with the second predetermined power into
Row heating.If recognizing heating congee/gruel, after timer reaches the first preset duration, terminate heating function.If identification
To heating rice, after timer reaches the second preset duration, terminate heating function.
The technical scheme of the present invention has been explained in detail above with reference to the attached drawings, and the invention proposes a kind of cooking methods, culinary art
Utensil and computer readable storage medium, by judging whether the head temperature of receiving portion is greater than or equal to the second preset temperature,
It can be relatively accurately according to the heating power of the moisture content control cooking apparatus in food, so that user is during the cooking process
The phenomenon that without manually adjusting culinary art power, reducing the operating procedure of user, culinary art spilling can be efficiently reduced, meanwhile,
Also a possibility that being sticking can be effectively reduced, the eating mouth feel and culinary art experience of user are improved.
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 (13)
1. a kind of cooking methods, are suitable for cooking apparatus, the cooking apparatus is equipped with receiving portion, which is characterized in that the culinary art
Method includes:
In the prefixed time interval after the bottom temp for detecting described accommodation section reaches the first preset temperature, the appearance is judged
Whether the head temperature in portion received is greater than or equal to the second preset temperature；
In the prefixed time interval, if it is determined that the head temperature of described accommodation section is greater than or equal to second preset temperature
When, it is determined that the first preset duration of heating is carried out to described accommodation section with the first predetermined power.
2. cooking methods according to claim 1, which is characterized in that further include:
In the prefixed time interval, if it is determined that when the head temperature of described accommodation section is less than second preset temperature, then
It determines and the second preset duration of heating is carried out to described accommodation section with the second predetermined power,
Wherein, first predetermined power is less than or equal to second predetermined power.
3. cooking methods according to claim 2, which is characterized in that further include:
Before the duration heated with the second predetermined power is not up to second preset duration, the bottom of described accommodation section is judged
Whether portion's temperature is greater than or equal to third preset temperature；
The bottom temp for determining described accommodation section be greater than or equal to the third preset temperature when, stop to described accommodation section into
Row heating.
4. cooking methods according to claim 1, which is characterized in that detected in the bottom temp to described accommodation section
Before, further includes:
Determination described accommodation section is heated with third predetermined power, and monitor in real time described accommodation section bottom temp whether
More than or equal to third preset temperature；
The bottom temp for determining described accommodation section be greater than or equal to the third preset temperature when, stop to described accommodation section into
Row heating,
Wherein, the third predetermined power is greater than or equal to second predetermined power.
5. cooking methods according to any one of claim 1 to 4, which is characterized in that
The duty cycle range of the corresponding driving signal of first predetermined power is 0.125~0.25.
6. cooking methods according to claim 2 or 3, which is characterized in that
The duty cycle range of the corresponding driving signal of second predetermined power is 0.375~0.625.
7. cooking methods according to claim 4, which is characterized in that
The duty cycle range of the corresponding driving signal of the third predetermined power is 0.625~0.75.
8. cooking methods according to any one of claim 1 to 4, which is characterized in that
The range of first preset temperature is 90 DEG C~92 DEG C.
9. cooking methods according to claim 2 or 3, which is characterized in that
The range of second preset temperature is 95 DEG C~99 DEG C.
10. cooking methods according to claim 3 or 4, which is characterized in that
The range of the third preset temperature is 90 DEG C~95 DEG C.
11. cooking methods according to claim 2 or 3, which is characterized in that
The duration range of first preset duration and second preset duration is 20 minutes~22 minutes.
12. a kind of cooking apparatus characterized by comprising
Memory, processor and it is stored in the cooking process that can be run on the memory and on the processor, it is described to cook
The step of cooking methods as described in any one of claims 1 to 11 are realized when program of preparing food is executed by the processor.
13. a kind of computer readable storage medium, is stored thereon with computer program, which is characterized in that the computer program
The step of being performed, realizing the cooking methods as described in any one of claims 1 to 11.
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