CN109965672B - Cooking appliance, control method and device thereof, electronic equipment and storage medium - Google Patents
Cooking appliance, control method and device thereof, electronic equipment and storage medium Download PDFInfo
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- CN109965672B CN109965672B CN201910339160.1A CN201910339160A CN109965672B CN 109965672 B CN109965672 B CN 109965672B CN 201910339160 A CN201910339160 A CN 201910339160A CN 109965672 B CN109965672 B CN 109965672B
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- 238000010411 cooking Methods 0.000 title claims abstract description 190
- 238000000034 method Methods 0.000 title claims abstract description 58
- 238000010438 heat treatment Methods 0.000 claims abstract description 99
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 73
- 238000009835 boiling Methods 0.000 claims abstract description 62
- 241000209094 Oryza Species 0.000 claims abstract description 55
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 55
- 235000009566 rice Nutrition 0.000 claims abstract description 55
- 238000010521 absorption reaction Methods 0.000 claims description 19
- 238000010792 warming Methods 0.000 claims description 12
- 238000001514 detection method Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 description 11
- 230000000630 rising effect Effects 0.000 description 8
- 238000010586 diagram Methods 0.000 description 7
- 238000004590 computer program Methods 0.000 description 6
- 230000006870 function Effects 0.000 description 6
- 229920000945 Amylopectin Polymers 0.000 description 4
- 238000004891 communication Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229920000856 Amylose Polymers 0.000 description 3
- 235000013339 cereals Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000003247 decreasing effect Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004973 liquid crystal related substance Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
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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
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- 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
-
- 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
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The invention relates to the field of cooking appliances, and particularly provides a cooking appliance, a control method and device thereof, electronic equipment and a storage medium. The cooking appliance comprises a cooking cavity, and the control method comprises the following steps: when the object to be cooked is short-grain rice, controlling the cooking cavity to heat up at a first heating rate; and when the cooking cavity reaches a preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than a preset value, wherein the average slope of the preset heating curve is lower than the first heating rate, and the preset temperature is lower than the boiling temperature. According to the invention, when the free water content is higher, the heating is carried out at a lower heating rate, so that the generation of bubbles is reduced, and the risk of overflowing short-grain rice during cooking is reduced.
Description
Technical Field
The invention relates to the field of cooking appliances, in particular to a cooking appliance, a control method and device thereof, electronic equipment and a storage medium.
Background
The cooking process of the existing electric cooker is divided into four stages, namely a water absorption stage, a temperature rise stage, a boiling stage and a stewing stage. The water absorption stage is to soak rice to make rice fully absorb water, the temperature rise stage is to heat soaked rice and water to boiling, the boiling stage can be divided into a first boiling stage containing free water when entering the boiling stage and a second boiling stage without free water, and the rice stewing stage is carried out after the boiling stage is finished.
Rice can be classified into long-grain rice and short-grain rice, and is mainly distinguished according to the contents of amylose and amylopectin. Long grain rice (such as long-grain rice) has high amylose content, low viscosity and high rice yield, while short grain rice (such as polished round-grained rice) has relatively low amylose content, high viscosity after cooking and low rice yield. Therefore, if the same cooking scheme is adopted for different types of rice during cooking, the cooking effect and taste of the rice are affected.
For improving the cooking effect and the taste of different rice types, the prior art shows a control method of an electric cooker for providing different cooking programs aiming at different rice types, but when short-grain rice is cooked, the control method only reduces the heating power compared with long-grain rice in the heating stage, so that the short-grain rice can absorb water more sufficiently, but in the actual cooking process, because the content of amylopectin of the short-grain rice is high, more bubbles are generated in the boiling process of free water, the overflow is easily caused, on one hand, poorer user experience is brought to a user, and on the other hand, the cooking effect and the cooking taste are influenced.
Disclosure of Invention
In order to solve the technical problem that short-grain rice is easy to overflow in the existing electric cooker control method, the invention provides a cooking appliance for reducing the overflow risk of the short-grain rice, and a control method, a control device, electronic equipment and a storage medium thereof.
In a first aspect, the present invention provides a cooking appliance control method, the cooking appliance comprising a cooking cavity, the method comprising:
when the object to be cooked is short-grain rice, controlling the cooking cavity to heat up at a first heating rate;
and when the cooking cavity reaches a preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than a preset value, wherein the average slope of the preset heating curve is lower than the first heating rate, and the preset temperature is lower than the boiling temperature.
In some embodiments, the controlling the cooking chamber to warm up to a free water content below a preset value in a preset warming up curve comprises:
and heating the cooking cavity at a second heating rate, and heating the cooking cavity at a third heating rate when the cooking cavity reaches the boiling temperature, wherein the second heating rate and the third heating rate are smaller than the first heating rate.
In some embodiments, the third ramp rate is less than or equal to the second ramp rate.
In some embodiments, the first and second ramp rates are ramp rates at a top of the cooking chamber and the third ramp rate is a ramp rate at a bottom of the cooking chamber.
In some embodiments, the cooking appliance control method further includes:
and when the content of free water in the cooking cavity is lower than a preset value, controlling the cooking cavity to heat at a fourth heating rate until the end of the boiling stage, wherein the fourth heating rate is greater than the average slope of the preset heating curve.
In some embodiments, after the controlling the cooking chamber to warm up at the fourth warming rate to the end of the boiling stage, the method further comprises:
controlling the cooking cavity to enter a stewing stage;
before the controlling the cooking cavity to warm up at the first warming-up rate, the method further comprises:
controlling the cooking cavity to enter a water absorption stage.
In some embodiments, the preset temperature is the temperature of the cooking chamber when the object to be cooked enters a pre-boiling state.
In some embodiments, before the controlling the temperature of the cooking cavity to be increased at the first temperature increase rate when the object to be cooked is short-grained rice, the method further comprises:
and acquiring the type of the object to be cooked.
In a second aspect, the present invention also provides a cooking appliance control apparatus, comprising:
the acquisition module is used for acquiring the type of the object to be cooked;
the control module is used for controlling the cooking cavity to heat up at a first heating rate when the object to be cooked is short-grain rice; and when the cooking cavity reaches a preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than a preset value, wherein the average slope of the preset heating curve is lower than the first heating rate, and the preset temperature is lower than the boiling temperature.
In a third aspect, the present invention further provides an electronic device, including:
a processor; and
a memory communicably coupled to the processor and storing computer readable instructions executable by the processor, the processor executing the cooking appliance control method described above when the computer readable instructions are executed.
In a fourth aspect, the present invention provides a cooking appliance comprising:
the electronic device described above;
the judging device is used for judging the type of the object to be cooked; and
and the free water content detection device is used for detecting the content of free water in the cooking cavity.
In a fifth aspect, the present invention provides a storage medium storing computer instructions for causing a computer to execute the above-described cooking appliance control method.
According to the control method of the cooking utensil provided by the invention, when the object to be cooked is short-grain rice, the cooking cavity is firstly controlled to heat up at a first heating rate, and when the cooking cavity is heated to a preset temperature, the cooking cavity is controlled to continue heating up at a preset heating curve with an average slope lower than the first heating rate until the free water content in the cooking cavity is lower than a preset value. Because the amylopectin content of the short-grain rice is high, a large amount of bubbles are easily generated, so that the temperature is raised at a lower temperature raising rate when the free water content is higher, the generation of bubbles is reduced, and the risk of overflowing of the short-grain rice during cooking is reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a flowchart illustrating a cooking appliance control method according to the present invention.
Fig. 2 is a flowchart illustrating a cooking appliance control method according to some embodiments of the present invention.
Fig. 3 is a temperature profile of a cooking appliance control method according to some embodiments of the present invention.
Fig. 4 is a schematic structural diagram of a cooking appliance control device according to some embodiments of the present invention.
FIG. 5 is a block diagram of a computer system suitable for implementing a method or processor in accordance with embodiments of the invention.
Detailed Description
The technical solutions of the present invention will be described clearly and completely with reference to the accompanying drawings, and it should be understood that the described embodiments are some examples of the present invention, but not all embodiments. All other embodiments, which can be obtained by a person skilled in the art without any inventive step based on the embodiments of the present invention, are within the scope of the present invention. In addition, the technical features involved in the different embodiments of the present invention described below may be combined with each other as long as they do not conflict with each other.
In a first aspect, the cooking appliance control method provided by the invention can be used for controlling a cooking appliance to cook food materials with high amylopectin content, for example, controlling an electric rice cooker to cook short-grain rice and the like, so as to reduce the risk of overflowing the food materials in the cooking process.
Fig. 1 illustrates a control method of a cooking appliance according to the present invention, where the cooking appliance according to the present invention may be an appliance such as an electric cooker, an electric pressure cooker, an electric steamer, etc. capable of performing a cooking function by a heating method, and the cooking appliance at least has a cooking cavity for cooking food materials and a heating device for heating the cooking cavity. The control method comprises the following steps:
and S1, when the object to be cooked in the cooking cavity is short-grain rice, controlling the cooking cavity to heat up at a first heating rate.
And S2, when the cooking cavity reaches the preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than the preset value, wherein the average slope of the preset heating curve is lower than the first heating slope, and the preset temperature is lower than the boiling temperature.
Specifically, when short-grain rice is cooked, the water absorption stage is ended and then the temperature rise stage is carried out, the cooking cavity is heated at a first temperature rise rate, and when the temperature of the cooking cavity rises to a preset temperature, the cooking cavity is heated by a preset temperature rise curve. The preset temperature is lower than the boiling temperature, the boiling temperature refers to the temperature of the cooking cavity when the rice-water mixture in the cooking cavity is boiled, and the rice-water mixture in the cooking cavity can generate bubbles in the boiling and gelatinization process, so that when the preset temperature is reached, the temperature rise rate of the cooking cavity is reduced, the rice-water mixture is continuously heated at the lower temperature rise rate until the free water content in the mixture is lower than the preset value, for example, the free water content is lower or no free water exists, the temperature rise rate of the cooking cavity before the rice-water mixture enters the boiling state and when the rice-water mixture is boiled is reduced, the generation of bubbles is.
In some embodiments, the controlling the preset warming curve of the cooking chamber to warm to a free water content lower than the preset value includes:
and heating the cooking cavity to the boiling temperature at a second heating rate, wherein the second heating rate is less than the first heating rate.
And heating the cooking cavity at a third heating rate until the free water content is lower than the preset value, wherein the third heating rate is smaller than the second heating rate.
Specifically, the preset temperature rise curve comprises two temperature rise intervals, the cooking cavity is controlled to be heated at a second temperature rise rate in a first temperature rise interval, the second temperature rise rate is smaller than the first temperature rise rate, and when the cooking cavity reaches the boiling temperature, the cooking cavity enters a boiling stage and simultaneously enters the second temperature rise interval. And in the second temperature rise interval, controlling the cooking cavity to rise at a third temperature rise rate until the content of free water in the cooking cavity is lower than a preset value, wherein the third temperature rise rate is lower than the second temperature rise rate. That is, in this embodiment, the rice-water mixture is rapidly heated at a higher heating rate, and after a preset temperature (e.g., a pre-boiling temperature) is reached, the heating rate is decreased, the temperature is increased to boiling at a lower heating rate, and then the heating rate is decreased again, and the cooking chamber is boiled at a lower heating rate until the free water content is lower than the preset value.
When a cooking appliance (e.g., an electric rice cooker) is cooking, the temperature of the top of the cooking chamber is generally detected when there is free water or the content of free water is high, and the top temperature is detected by detecting the temperature of steam in the cooking chamber by using a top temperature sensor or the like during boiling, so as to detect the boiling state of the cooking chamber. Therefore, the top temperature detection has a certain delay or is easily influenced by the ambient temperature, so that the cooking cavity state is not accurately judged, and the cooking cavity is in a boiling state, but the top temperature does not reach the critical point of entering the boiling stage. In some embodiments described above, the heating rate is reduced during the pre-boiling stage of the cooking chamber to avoid overflow due to a high temperature during the boiling stage caused by a top temperature detection error. After entering the boiling stage, the temperature rising rate is further reduced, the boiling in the cooking cavity is maintained at a lower temperature rising rate until the free water content is lower, on one hand, the overflow is prevented, and on the other hand, the short-grain rice is fully gelatinized.
A cooking appliance control method according to some embodiments of the present invention is illustrated in fig. 2, in which the control method may be used to control the cooking appliance to cook short-grain rice. For convenience of description, the cooking appliance is exemplified by an electric cooker, which includes a water absorption stage, a temperature rise stage, a boiling stage and a stewing stage when cooking.
As shown in fig. 2, the control method of the present invention includes:
and S10, acquiring the type of the object to be cooked. The type of the cooking object can be input by a user, or can be identified by using an image recognition technology, for example, an image acquisition device (such as a camera) is arranged at a corresponding position of the cooking cavity, and the image acquisition device captures an image of the cooking object.
S11, judging whether the object to be cooked is short-grain rice, if the object to be cooked is not short-grain rice, entering S12, and if the object to be cooked is short-grain rice, entering S20. For example, based on the image of the object to be cooked obtained in step S10, the type of the object to be cooked is determined by recognizing characteristic information such as aspect ratio and color of the object to be cooked by using an image recognition technique, and when the object to be cooked is determined to be rice and the aspect ratio is less than 2 to 2.5, the object to be cooked is considered to be short-grained rice, and the process proceeds to step S20. Otherwise, the rice is not short-grain rice, and the step is carried out S12 to transfer to other functions.
S20, water absorption stage. The water absorption stage mainly refers to soaking the short-grain rice for water absorption, the temperature and the time of the water absorption stage can be confirmed according to the weight of the rice-water mixture, and further, the water absorption rate of the short-grain rice is low, so that the water absorption temperature and/or the water absorption time can be correspondingly improved in the water absorption stage, and the mouthfeel is improved.
And S31, heating the cooking cavity to the pre-boiling temperature at the first heating rate. And entering a temperature rising stage after the water absorption stage is finished, wherein in the initial stage of the temperature rising stage, because the temperature of the rice-water mixture is lower, boiling overflow cannot be generated, and therefore, the temperature is quickly raised at a higher temperature rising rate in the initial stage of the temperature rising stage.
And S32, heating the cooking cavity to the boiling temperature at the second heating rate. And when the cooking cavity enters the pre-boiling temperature, reducing the heating rate of the cooking cavity, and heating the cooking cavity by using the lower heating rate until the heating stage is finished. The pre-boiling temperature refers to the temperature of the cooking cavity when the rice-water mixture in the cooking cavity enters a pre-boiling state, in an exemplary implementation, for cooking short-grain rice, the pre-boiling temperature is 40-70 ℃ of the top of the cooking cavity, and under the pre-boiling temperature, the rice-water mixture in the cooking cavity is considered to be about to boil or is in the initial stage of the boiling state, the temperature rise rate of the stage is reduced, and accordingly, the generation of bubbles is reduced.
And S41, heating the cooking cavity at a third heating rate until the free water content is lower than the preset value. In step S32, the cooking chamber top temperature reaches the boiling temperature and then enters the boiling stage. In the initial stage of the boiling stage, because the cooking cavity is completely boiled and generates more bubbles, the temperature rise rate is further reduced compared with the heating stage, and the phenomenon that the bubbles are generated too much and overflow is avoided when gelatinization occurs.
And S42, heating the cooking cavity at a fourth heating rate until the boiling stage is finished. And gradually reducing the content of free water in the cooking cavity along with the boiling stage, and when the content of the free water is lower than a preset value, quickly heating at a higher fourth heating rate until the boiling stage is finished to promote the gelatinization of the rice grains which have absorbed water fully.
And S50, entering a stewing stage after the boiling stage is finished until the cooking is finished.
It should be noted that, in some embodiments of the present invention, the temperature of the top of the cooking cavity may be detected during the warming phase, and the temperature of the bottom of the cooking cavity may be detected during the boiling phase, i.e. the first warming rate and the second warming rate are the warming rates of the top of the cooking cavity, and the third warming rate and the fourth warming rate are the warming rates of the bottom of the cooking cavity.
Fig. 3 shows a temperature rise curve during cooking according to the control method of the present invention, and the control method according to an embodiment of the present invention will be described in detail with reference to fig. 3.
In the present embodiment, during the water absorption phase, the temperature and duration of the water absorption phase are determined based on the rice quantity using a weight sensor, for example, in one example, the weight of short rice is 300g, and the cooking chamber is heated to the bottom temperature T during the water absorption phase1(20-40 ℃) and the water absorption time is 5-30 min. Entering a temperature rising stage, detecting the top temperature of the cooking cavity through a top temperature sensor, and controlling a heating device to heat the cooking cavity to the top temperature T at a first duty ratio of 12: 20-32: 0 at the initial stage of the temperature rising stage2(40-70 ℃), and then heating the cooking cavity to the top temperature T at a second duty ratio of 10: 22-26: 60(55-85 ℃). Entering a boiling stage, detecting the bottom temperature of the cooking cavity through a bottom temperature sensor, controlling a heating device to heat the cooking cavity at a third duty ratio of 6: 26-20: 12 at the initial stage of the boiling stage, detecting the content of free water in the cooking cavity at the boiling stage, and detecting the content of the free water in the cooking cavity by adopting modes such as humidity or steam induction, image recognition, ultrasonic detection and the like, wherein in the embodiment, when no free water exists in the cooking cavity, controlling the heating device to heat the cooking cavity to the bottom temperature T at a fourth duty ratio of 10: 22-24: 83(100-125 ℃), ending the boiling stage, entering the stewing stage, and ending cooking after corresponding programs are operated. In this embodiment, the first duty cycle is greater than the second duty cycle, the second duty cycle is greater than the third duty cycle, the fourth duty cycle is greater than the third duty cycle, and T1＜T2＜T0＜T3。
In a second aspect, the present invention provides a cooking appliance control device, as shown in fig. 4, the control device comprising:
the obtaining module 10 is used for obtaining the type of the object to be cooked.
The control module 20 is used for controlling the cooking cavity to heat up at a first heating rate when the object to be cooked is short-grain rice; when the cooking cavity reaches the preset temperature, the cooking cavity is controlled to be heated up by a preset heating curve until the free water content is lower than the preset value, the average slope of the preset heating curve is lower than a first heating rate, and the preset temperature is lower than the boiling temperature.
In a third aspect, the present invention further provides an electronic device, including:
a processor; and
a memory communicably coupled to the processor and storing computer readable instructions executable by the processor, the processor executing the cooking appliance control method described above when the computer readable instructions are executed.
In a fourth aspect, the present invention also provides a cooking appliance, comprising:
the electronic device described above;
the judging device is used for judging the type of the object to be cooked; and
and the free water content detection device is used for detecting the content of free water in the cooking cavity.
The cooking appliance may be, for example, an electric cooker, an electric pressure cooker, an electric steamer, or other appliance capable of achieving a cooking function through a heating manner, and the cooking appliance at least has a cooking cavity for cooking food and a heating device for heating the cooking cavity, and the determining device and the free water content detecting device have been described above and are not described herein again.
In a fifth aspect, the present invention provides a storage medium storing computer instructions for causing a computer to execute the above-described cooking appliance control method.
Specifically, fig. 5 is a schematic structural diagram of a computer system 600 suitable for implementing the method or the processor according to the embodiment of the present invention, and the electronic device and the storage medium described above are implemented by the system shown in fig. 5.
As shown in fig. 5, the computer system 600 includes a Central Processing Unit (CPU)601 that can perform various appropriate actions and processes according to a program stored in a Read Only Memory (ROM)602 or a program loaded from a storage section 608 into a Random Access Memory (RAM) 603. In the RAM 603, various programs and data necessary for the operation of the system 600 are also stored. The CPU 601, ROM 602, and RAM 603 are connected to each other via a bus 604. An input/output (I/O) interface 605 is also connected to bus 604.
The following components are connected to the I/O interface 605: an input portion 606 including a keyboard and the like; an output portion 607 including a display such as a Cathode Ray Tube (CRT), a Liquid Crystal Display (LCD), and the like, and a speaker; a storage section 608 including a hard disk and the like; and a communication section 609 including a network interface card such as a LAN card, a modem, or the like. The communication section 609 performs communication processing via a network such as the internet. The driver 610 is also connected to the I/O interface 605 as needed. A removable medium 611 such as a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, or the like is mounted on the drive 610 as necessary, so that a computer program read out therefrom is mounted in the storage section 608 as necessary.
In particular, according to embodiments of the present disclosure, the process described above with reference to fig. 1 may be implemented as a computer software program. For example, embodiments of the present disclosure include a computer program product comprising a computer program tangibly embodied on a machine-readable medium, the computer program comprising program code for performing the method of fig. 1. In such embodiments, the computer program may be downloaded and installed from a network through the communication section 609, and/or installed from the removable medium 611.
The flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present invention. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.
It should be understood that the above embodiments are only examples for clearly illustrating the present invention, and are not intended to limit the present invention. Other variations and modifications will be apparent to persons skilled in the art in light of the above description. And are neither required nor exhaustive of all embodiments. And obvious variations or modifications therefrom are within the scope of the invention.
Claims (12)
1. A method of controlling a cooking appliance, the cooking appliance comprising a cooking chamber, the method comprising:
when the object to be cooked is short-grain rice, controlling the cooking cavity to heat up at a first heating rate;
and when the cooking cavity reaches a preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than a preset value, wherein the average slope of the preset heating curve is lower than the first heating rate, and the preset temperature is lower than the boiling temperature.
2. The cooking appliance control method according to claim 1, wherein the controlling the cooking chamber to warm up to a free water content below a preset value in a preset warming-up curve comprises:
and heating the cooking cavity at a second heating rate, and heating the cooking cavity at a third heating rate when the cooking cavity reaches the boiling temperature, wherein the second heating rate and the third heating rate are smaller than the first heating rate.
3. The cooking appliance control method according to claim 2,
the third temperature rise rate is less than or equal to the second temperature rise rate.
4. The cooking appliance control method according to claim 2 or 3,
the first and second heating rates are heating rates of the top of the cooking cavity, and the third heating rate is a heating rate of the bottom of the cooking cavity.
5. The cooking appliance control method according to claim 1, further comprising:
and when the content of free water in the cooking cavity is lower than a preset value, controlling the cooking cavity to heat at a fourth heating rate until the end of the boiling stage, wherein the fourth heating rate is greater than the average slope of the preset heating curve.
6. The cooking appliance control method of claim 5, further comprising, after the controlling the cooking chamber to warm to the end of the boiling phase at the fourth warming rate:
controlling the cooking cavity to enter a stewing stage;
before the controlling the cooking cavity to warm up at the first warming-up rate, the method further comprises:
controlling the cooking cavity to enter a water absorption stage.
7. The cooking appliance control method according to any one of claims 1 to 3,5 to 6,
the preset temperature is the temperature of the cooking cavity when the object to be cooked enters a pre-boiling state.
8. The cooking appliance control method according to any one of claims 1 to 3 and 5 to 6, wherein before controlling the cooking chamber to be warmed at the first warming rate when the item to be cooked is short-grained rice, the method further comprises:
and acquiring the type of the object to be cooked.
9. A cooking appliance control apparatus, comprising:
the acquisition module is used for acquiring the type of the object to be cooked;
the control module is used for controlling the cooking cavity to heat up at a first heating rate when the object to be cooked is short-grain rice; and when the cooking cavity reaches a preset temperature, controlling the cooking cavity to heat up by a preset heating curve until the free water content is lower than a preset value, wherein the average slope of the preset heating curve is lower than the first heating rate, and the preset temperature is lower than the boiling temperature.
10. An electronic device, comprising:
a processor; and
a memory communicably connected to the processor, storing computer readable instructions executable by the processor, the processor executing the cooking appliance control method according to any one of claims 1 to 8 when the computer readable instructions are executed.
11. A cooking appliance, comprising:
the electronic device of claim 10;
the judging device is used for judging the type of the object to be cooked; and
and the free water content detection device is used for detecting the content of free water in the cooking cavity.
12. A storage medium characterized by storing computer instructions for causing a computer to execute the cooking appliance control method according to any one of claims 1 to 8.
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| EP3689198B1 (en) | 2017-08-09 | 2023-01-04 | SharkNinja Operating LLC | Cooking device and components thereof |
| US11751710B2 (en) | 2019-02-25 | 2023-09-12 | Sharkninja Operating Llc | Guard for cooking system |
| CN110250893A (en) * | 2019-07-17 | 2019-09-20 | 珠海格力电器股份有限公司 | Cooking appliance control method and device and cooking appliance |
| CN110367837B (en) * | 2019-07-17 | 2020-12-04 | 珠海格力电器股份有限公司 | Cooking appliance control method and device and cooking appliance |
| CN110250892A (en) * | 2019-07-17 | 2019-09-20 | 珠海格力电器股份有限公司 | Cooking appliance control method and device and cooking appliance |
| US11647861B2 (en) | 2020-03-30 | 2023-05-16 | Sharkninja Operating Llc | Cooking device and components thereof |
| CN115454165B (en) * | 2022-09-19 | 2023-05-02 | 珠海格力电器股份有限公司 | Rice cooking control method, control device and cooking appliance |
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| CN101766439B (en) * | 2010-01-05 | 2012-06-27 | 美的集团有限公司 | Electric cooker and cooking heating control method thereof |
| JP5143152B2 (en) * | 2010-02-01 | 2013-02-13 | 三菱電機株式会社 | rice cooker |
| JP4999999B1 (en) * | 2011-09-05 | 2012-08-15 | 三菱電機株式会社 | rice cooker |
| CN106264068A (en) * | 2015-06-05 | 2017-01-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking apparatus and the cooking control method of cooking apparatus, device |
| CN107550234A (en) * | 2017-08-10 | 2018-01-09 | 深圳益创信息科技有限公司 | A kind of intelligent rice cooking method and electric cooker |
| CN107728515A (en) * | 2017-09-27 | 2018-02-23 | 珠海格力电器股份有限公司 | method and device for cooking rice |
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