CN110269518B

CN110269518B - Cooking control method and cooking control device, storage medium and cooking equipment

Info

Publication number: CN110269518B
Application number: CN201810214553.5A
Authority: CN
Inventors: 刘文华; 黄庶锋; 邓家华; 任祥喜; 雷俊; 曾露添; 娄飞; 张帆; 王云峰
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2018-03-15
Filing date: 2018-03-15
Publication date: 2021-11-02
Anticipated expiration: 2038-03-15
Also published as: CN110269518A

Abstract

The invention provides a cooking control method, which comprises the following steps: when the cooking equipment enters a water absorption stage, acquiring the initial temperature of a preset area of the outer wall of an inner pot of the cooking equipment; when the inner pot is heated for the first time according to the first power, the heating is controlled to stop; when the duration of controlling the heating of the inner pot to be stopped reaches a second time, acquiring a first temperature of a preset area; judging whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature or not, and obtaining a first judgment result; and determining the current cooking amount in the inner pot according to the first judgment result. Correspondingly, the invention also provides a cooking control device, a computer readable storage medium and a cooking device. This technical scheme can accurately confirm the culinary art volume in its pot in the water absorption stage of cooking equipment, and then can select the heating power who matches with this culinary art volume and heat, improves the taste and the nutrition of edible material in the cooking equipment when increasing the accommodation space of performance culinary art parameter.

Description

Cooking control method and cooking control device, storage medium and cooking equipment

Technical Field

The invention relates to the technical field of household appliances, in particular to a cooking control method, a cooking control device, a computer readable storage medium and cooking equipment.

Background

At present, the judgment of the cooking amount in the existing electric cooker is generally finished in the temperature rising stage of the cooking program, the heating time when the temperature in the electric cooker rises from the normal temperature or 60 ℃ to about 85 ℃ is recorded, the judgment of the cooking amount can be carried out according to the recorded heating time by considering the different heating time required by different cooking amounts, and the heating power of the electric cooker in the subsequent operation is adjusted according to the judged cooking amount. However, when the determination of the cooking amount in the electric cooker is completed in the temperature-raising stage, the food materials in the electric cooker must be heated by the same power regardless of whether the cooking amount is large or small, as shown in fig. 1, so that the food materials in the electric cooker cannot be heated by different powers according to the different cooking amounts, and the nutrition and taste of the food materials in the electric cooker cannot be effectively guaranteed.

Disclosure of Invention

The present invention is directed to solving at least one of the problems of the prior art or the related art.

Therefore, an object of the present invention is to provide a new method for controlling a cooking device, which can accurately determine the cooking amount in the inner pot of the cooking device when the cooking device is in the water absorption stage, and further can heat the cooking device by selecting the heating power matched with the cooking amount, so as to increase the adjustment space of the performance cooking parameters, and at the same time, improve the taste and nutrition of the food in the cooking device and improve the cooking experience of the user.

Other objects of the present invention are to provide a cooking control device, a computer readable storage medium and a cooking apparatus.

To achieve at least one of the above objects, according to a first aspect of the present invention, there is provided a cooking control method including: when the cooking equipment enters a water absorption stage, acquiring the initial temperature of a preset area of the outer wall of an inner pot of the cooking equipment; when the inner pot is heated for the first time according to the first power, the heating is controlled to stop; when the duration of controlling the heating of the inner pot to be stopped reaches a second time, acquiring a first temperature of a preset area; judging whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature or not, and obtaining a first judgment result; and determining the current cooking amount in the inner pot according to the first judgment result.

In the technical scheme, when the cooking equipment enters a water absorption stage of a cooking program, the initial temperature of a preset area of the outer wall of an inner pot of the cooking equipment is firstly obtained, then the inner pot is heated according to first power, when the heating time reaches first time, heating is controlled to be stopped, in a period after heating is stopped, heat in the preset area of the outer wall of the inner pot can be gradually diffused, when the duration of heating stopping reaches second time, the first temperature of the preset area of the outer wall of the inner pot is obtained, the temperature reduction degree of the preset area of the outer wall of the inner pot after the heat in the preset area of the outer wall of the inner pot is gradually diffused and transferred is considered to be directly influenced by the cooking quantity in the inner pot, namely the smaller the cooking quantity is, the smaller the temperature reduction degree of the preset area of the outer wall of the inner pot is, the temperature change of the preset area of the outer wall of the inner pot is not large before and after the second time of heating stopping is smaller, and the difference between the temperature of the preset area of the outer wall of the inner pot after the second time of the heating stopping is smaller than the initial temperature before the heating is started The larger the difference between the first temperature and the initial temperature is, so that the current cooking amount in the inner pot of the cooking device can be determined, and the cooking amount in the inner pot can be accurately determined when the cooking device works in a water absorption stage, so that the adjustment space of performance cooking parameters can be increased.

Further preferably, in order to ensure that the heat of the preset area of the outer wall of the inner pot can be sufficiently diffused to effectively reduce the temperature of the preset area of the outer wall of the inner pot, and further, the temperature of the preset area of the outer wall of the inner pot before and after the heating is stopped is obviously changed, the second time for stopping the heating can be set to be longer than the first time for heating.

In the foregoing technical solution, preferably, the step of determining the current cooking amount in the inner pot according to the first determination result specifically includes: and when the first temperature difference value is judged to be greater than or equal to the first preset temperature, determining the current cooking amount in the inner pot as the first cooking amount.

In this technical scheme, when a first temperature difference value obtained by subtracting the initial temperature from the first temperature of the preset area of the outer wall of the inner pot of the cooking device is greater than or equal to the first preset temperature, it is described that the temperature of the preset area of the outer wall of the inner pot after the cooking device stops heating for the second time changes little after the heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, that is, the degree of decrease of the temperature of the preset area of the outer wall of the inner pot before and after the second time of heating is stopped is small, and the difference between the temperature of the preset area of the outer wall of the inner pot before heating is large, so that it can be determined that the current cooking amount in the inner pot is small, specifically, the current cooking amount in the inner pot can be determined as the first cooking amount, that is, and whether the current cooking amount of the inner pot is a small amount of grade can be accurately measured by obtaining the temperature difference of this time.

In any of the above technical solutions, preferably, the step of determining the current cooking amount in the inner pot according to the first determination result further includes: when the first temperature difference value is judged to be smaller than the first preset temperature, the inner pot is controlled to be heated according to second power; when the inner pot is heated for the third time according to the second power, the heating is controlled to stop; when the control duration for stopping heating the inner pot reaches the fourth time, acquiring a second temperature of the preset area; judging whether a second temperature difference value obtained by subtracting the initial temperature from the second temperature is greater than or equal to a second preset temperature or not, and obtaining a second judgment result; and determining the current cooking amount in the inner pot according to the second judgment result.

In the technical scheme, when a first temperature difference value obtained by subtracting the initial temperature from the first temperature of the preset area of the outer wall of the inner pot of the cooking equipment is smaller than the first preset temperature, the temperature of the preset area of the outer wall of the inner pot after the cooking equipment stops heating for the second time is smaller after heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, namely, the reduction degree of the temperature of the preset area of the outer wall of the inner pot before and after the second time is stopped heating is large, and the difference between the temperature of the preset area of the outer wall of the inner pot before heating is smaller, so that the current cooking amount in the inner pot can be determined to be larger, and considering that the cooking equipment is currently in a water absorption stage, in order to ensure that food materials in the cooking equipment can fully absorb water and further improve the accuracy of judging the current cooking amount in the inner pot, the grade of the current cooking amount in the inner pot is further classified in detail, the cooking device can be continuously controlled to heat the inner pot again according to the second power after the heating is stopped for the second time, the heating is stopped when the heating time reaches the third time, correspondingly, the heat of the preset area of the outer wall of the inner pot can be gradually transferred and diffused in the period of stopping the heating, then the second temperature of the preset area of the outer wall of the inner pot is obtained when the continuous duration of the heating is stopped reaches the fourth time, and then the current cooking quantity in the inner pot of the cooking device can be accurately determined by judging whether the difference value between the second temperature and the initial temperature is larger than or equal to the second preset temperature, namely, the accuracy of the judgment of the cooking quantity is improved by obtaining the corresponding temperature difference again.

Further preferably, in order to ensure that the heat of the preset area of the outer wall of the inner pot can be sufficiently diffused to effectively reduce the temperature of the preset area of the outer wall of the inner pot, and further, the temperature of the preset area of the outer wall of the inner pot before and after the heating is stopped is obviously changed, the fourth time for stopping the heating can be set to be longer than the third time for heating.

In any of the above technical solutions, preferably, the step of determining the current cooking amount in the inner pot according to the second determination result specifically includes: when the second temperature difference value is judged to be larger than or equal to the second preset temperature, determining the current cooking quantity in the inner pot as a second cooking quantity, wherein the second cooking quantity is larger than the first cooking quantity; and when the second temperature difference value is smaller than the second preset temperature, determining that the current cooking amount in the inner pot is a third cooking amount, wherein the third cooking amount is larger than the second cooking amount.

In the technical scheme, when a second temperature difference value obtained by subtracting the initial temperature from a second temperature of a preset area of the outer wall of the inner pot of the cooking equipment is greater than or equal to the second preset temperature, the temperature of the preset area of the outer wall of the inner pot after the cooking equipment stops heating for a fourth time is relatively small after the heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, namely, the reduction degree of the temperature of the preset area of the outer wall of the inner pot before and after the fourth time is stopped heating is relatively small, the temperature difference with the initial temperature of the preset area of the outer wall of the inner pot before heating is relatively large, if the second temperature difference value is less than the second preset temperature, the temperature of the preset area of the outer wall of the inner pot after the cooking equipment stops heating for the fourth time is relatively large after the heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, namely, the reduction degree of the temperature of the preset area of the outer wall of the inner pot before and after the fourth time is stopped heating is relatively large, the difference between the initial temperature and the initial temperature of the preset area of the outer wall of the inner pot before heating is relatively small, so that the cooking amount in the inner pot can be determined to be a relatively moderate second cooking amount when the second temperature difference value is larger than or equal to the second preset temperature, and the cooking amount in the inner pot is a relatively large third cooking amount when the second temperature difference value is smaller than the second preset temperature, namely the third cooking amount is larger than the second cooking amount and the second cooking amount is larger than the first cooking amount, so that the current cooking amount in the inner pot can be accurately judged to be a large, medium or small level by calculating the temperature difference twice in the water absorption stage, and the judgment result is accurate and reliable.

In any of the above technical solutions, preferably, the cooking control method further includes: when the current cooking amount in the inner pot is determined, acquiring preset power matched with the current cooking amount; and controlling the inner pot to be heated according to the preset power.

In the technical scheme, in order to heat the inner pot more reasonably, after the current cooking amount in the inner pot is determined, the preset power matched with the current cooking amount can be obtained according to the determined current cooking amount, and then the preset power is adopted to continue heating the inner pot, so that the purpose of increasing the adjusting space of performance cooking parameters of the cooking equipment is achieved, namely, different heating powers can be adopted to carry out more effective and reasonable heating according to different cooking amounts, the taste and the nutritional ingredients of food materials in the cooking equipment are effectively guaranteed, and the cooking experience of a user is improved.

In any of the above technical solutions, preferably, the preset area of the outer wall of the inner pot includes a side wall or a bottom wall of the inner pot.

In this technical scheme, when considering that interior pot heats, both can heat interior pot diapire through setting up heating coil including pot bottom, also can heat interior pot lateral wall through set up heating coil in interior pot lateral part, then can carry out the accurate judgement of culinary art volume through the difference in temperature of gathering interior pot diapire or interior pot lateral wall.

According to a second aspect of the present invention, there is provided a cooking control apparatus comprising: the first acquisition module is used for acquiring the initial temperature of a preset area of the outer wall of an inner pot of the cooking equipment when the cooking equipment enters a water absorption stage; the first control module is used for controlling to stop heating after the inner pot is heated for the first time according to the first power; the second acquisition module is used for acquiring the first temperature of the preset area when the duration for controlling the stop of heating the inner pot reaches the second time; the judging module is used for judging whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature or not and obtaining a first judging result; and the determining module is used for determining the current cooking amount in the inner pot according to the first judgment result.

In the above technical solution, preferably, the determining module includes: and the first determining submodule is used for determining that the current cooking amount in the inner pot is the first cooking amount when the judging module judges that the first temperature difference value is greater than or equal to the first preset temperature.

In any one of the above technical solutions, preferably, the determining module further includes: the first control submodule is used for controlling the inner pot to be heated according to the second power when the judging module judges that the first temperature difference value is smaller than the first preset temperature; the second control submodule is used for controlling to stop heating after the inner pot is heated for a third time according to the second power; the obtaining submodule is used for obtaining a second temperature of the preset area after the second control submodule controls the duration of stopping heating the inner pot to reach a fourth time; the judgment submodule is used for judging whether a second temperature difference value obtained by subtracting the second temperature from the initial temperature is greater than or equal to a second preset temperature or not and obtaining a second judgment result; and the second determining submodule is used for determining the current cooking amount in the inner pot according to the second judgment result.

In any of the above technical solutions, preferably, the second determining submodule is specifically configured to: when the judgment sub-module judges that the second temperature difference value is greater than or equal to the second preset temperature, determining the current cooking quantity in the inner pot as a second cooking quantity, wherein the second cooking quantity is greater than the first cooking quantity; and when the judgment submodule judges that the second temperature difference value is smaller than the second preset temperature, determining that the current cooking quantity in the inner pot is a third cooking quantity, wherein the third cooking quantity is larger than the second cooking quantity.

In any of the above technical solutions, preferably, the cooking control apparatus further includes: the third obtaining module is used for obtaining the preset power matched with the current cooking amount after the determining module determines the current cooking amount in the inner pot; and the second control module is used for controlling the heating of the inner pot according to the preset power.

According to a third aspect of the present invention, there is provided a cooking control apparatus comprising: a processor; a memory for storing processor executable instructions, wherein the processor is configured to implement the steps of the cooking control method according to any one of the above-mentioned aspects of the first aspect when executing the executable instructions stored in the memory.

According to a fourth aspect of the present invention, there is provided a computer readable storage medium having stored thereon a computer program which, when executed by a processor, carries out the steps of the cooking control method as set forth in any one of the above-mentioned aspects of the first aspect.

According to a fifth aspect of the present invention, there is provided a cooking apparatus comprising: the cooking control device according to any one of the second and third aspects.

Optionally, the cooking device is a domestic electric appliance such as an automatic electric cooker, an electric cooker or an electric pressure cooker.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a diagram showing a heating power and temperature profile in a water absorption stage in the related art;

fig. 2 shows a flow chart diagram of a cooking control method of an embodiment of the invention;

FIG. 3 is a flowchart illustrating a method for determining a current cooking amount in the inner pot according to a first determination result according to an embodiment of the present invention;

FIG. 4 shows a schematic diagram of heating power and temperature curves for a water absorption phase according to an embodiment of the invention;

fig. 5 shows a schematic block diagram of a cooking control apparatus of a first embodiment of the present invention;

FIG. 6 shows a schematic block diagram of the determination module shown in FIG. 5;

fig. 7 shows a schematic block diagram of a cooking control apparatus according to a second embodiment of the present invention.

Detailed Description

In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.

In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.

A cooking control method according to a first embodiment of the present invention will be specifically described with reference to fig. 2 and 3.

As shown in fig. 2, the cooking control method according to the embodiment of the present invention specifically includes the following steps:

step 202, when the cooking device enters a water absorption stage, acquiring the initial temperature of a preset area of the outer wall of the inner pot of the cooking device.

And step 204, controlling to stop heating after heating the inner pot for the first time according to the first power.

And step 206, when the duration of the control on stopping heating the inner pot reaches the second time, acquiring the first temperature of the preset area.

Step 208, determining whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature, and obtaining a first determination result.

And step 210, determining the current cooking amount in the inner pot according to the first judgment result.

In this embodiment, when the cooking device enters a water absorption stage of a cooking program, an initial temperature of a preset region of an outer wall of an inner pot of the cooking device is first obtained, the inner pot is heated according to a first power, heating is controlled to stop when heating time reaches a first time, heat in the preset region of the outer wall of the inner pot is gradually diffused in a period after heating is stopped, and then when duration of heating stop reaches a second time, the first temperature of the preset region of the outer wall of the inner pot is obtained, and a reduction degree of the temperature of the preset region of the outer wall of the inner pot after the heat in the preset region of the outer wall of the inner pot is gradually diffused and transferred is considered to be directly influenced by the magnitude of cooking quantity in the inner pot, that is, the smaller the reduction degree of the temperature of the preset region of the outer wall of the inner pot is, the temperature change of the preset region of the outer wall of the inner pot is not large before and after heating stop for the second time, and the difference between the initial temperature of the preset region of the outer wall of the inner pot after heating stop is larger the heating before heating is larger the heating is Therefore, the current cooking amount in the inner pot of the cooking device can be determined by judging whether the difference value between the first temperature and the initial temperature is greater than or equal to the first preset temperature, so that the cooking amount in the inner pot can be accurately determined when the cooking device works in a water absorption stage, and the adjustment space of performance cooking parameters can be increased.

Further, step 210 in the foregoing embodiment specifically includes: and when the first temperature difference value is judged to be greater than or equal to the first preset temperature, determining the current cooking amount in the inner pot as the first cooking amount.

In this embodiment, when the first temperature difference value obtained by subtracting the initial temperature from the first temperature of the preset area of the outer wall of the inner pot of the cooking device is greater than or equal to the first preset temperature, it is described that the temperature of the preset area of the outer wall of the inner pot after the cooking device stops heating for the second time changes less after the heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, that is, the degree of decrease in the temperature of the preset area of the outer wall of the inner pot before and after the second time of heating is stopped is small, and the difference between the temperature of the preset area of the outer wall of the inner pot before and after the second time of heating is large, so that it can be determined that the current cooking amount in the inner pot is small, specifically, the current cooking amount in the inner pot can be determined as the first cooking amount, that is, and whether the current cooking amount of the inner pot is a small amount of grade can be accurately measured by obtaining the temperature difference.

Further, in the above embodiment, step 210 further specifically includes the following steps as shown in fig. 3:

and S302, when the first temperature difference value is judged to be smaller than the first preset temperature, controlling the inner pot to be heated according to the second power.

And step S304, controlling to stop heating after heating the inner pot for a third time according to the second power.

And S306, acquiring a second temperature of the preset area after the control duration for stopping heating the inner pot reaches a fourth time.

Step S308, judging whether a second temperature difference value obtained by subtracting the initial temperature from the second temperature is greater than or equal to a second preset temperature, and obtaining a second judgment result.

And step S310, determining the current cooking amount in the inner pot according to the second judgment result.

In this embodiment, when the first temperature difference value obtained by subtracting the initial temperature from the first temperature of the preset area of the outer wall of the inner pot of the cooking device is smaller than the first preset temperature, it is described that after the cooking device stops heating for the second time, the temperature of the preset area of the outer wall of the inner pot changes less after the heat is gradually transferred and diffused from the preset area of the outer wall of the inner pot, that is, the reduction degree of the temperature of the preset area of the outer wall of the inner pot before and after the second time is large, and the difference between the initial temperature of the preset area of the outer wall of the inner pot before heating is small, so that it can be determined that the current cooking amount in the inner pot is large, and considering that the cooking device is currently in a water absorption stage, in order to ensure that the food material in the cooking device can sufficiently absorb water and further improve the accuracy of judging the current cooking amount in the inner pot, the grade of the current cooking amount in the inner pot is further classified in detail, the cooking device can continue to control the cooking device to re-further re-add the inner pot according to the second power after the second time is stopped heating And line heating, stopping heating when the heating time reaches a third time, correspondingly, in the period of stopping heating, gradually transferring and diffusing the heat of the preset area of the outer wall of the inner pot, and further obtaining the second temperature of the preset area of the outer wall of the inner pot when the duration of stopping heating reaches a fourth time, so that the current cooking quantity in the inner pot of the cooking equipment can be accurately determined by judging whether the difference value between the second temperature and the initial temperature is greater than or equal to the second preset temperature, namely, the accuracy of judging the cooking quantity is improved by obtaining the corresponding temperature difference again.

Further, step S310 in the above embodiment specifically includes: when the second temperature difference value is judged to be larger than or equal to the second preset temperature, determining the current cooking quantity in the inner pot as a second cooking quantity, wherein the second cooking quantity is larger than the first cooking quantity; and when the second temperature difference value is smaller than the second preset temperature, determining that the current cooking amount in the inner pot is a third cooking amount, wherein the third cooking amount is larger than the second cooking amount.

In this embodiment, when a second temperature difference value obtained by subtracting the initial temperature from a second temperature of the preset region of the outer wall of the inner pot of the cooking device is greater than or equal to the second preset temperature, it indicates that the temperature of the preset region of the outer wall of the inner pot after the cooking device stops heating for a fourth time changes relatively little after the heat is gradually transferred and diffused from the preset region of the outer wall of the inner pot, that is, the temperature of the preset region of the outer wall of the inner pot before and after the fourth time is stopped being reduced by relatively little, and the temperature of the preset region of the outer wall of the inner pot before and after the fourth time is stopped being reduced by relatively great after the heat is gradually transferred and diffused from the preset region of the outer wall of the inner pot after the fourth time is stopped being heated by relatively great, that is, the temperature of the preset region of the outer wall of the inner pot before and after the fourth time is stopped being reduced by relatively great, the difference between the initial temperature and the initial temperature of the preset area of the outer wall of the inner pot before heating is relatively small, so that the cooking amount in the inner pot can be determined to be a relatively moderate second cooking amount when the second temperature difference value is larger than or equal to the second preset temperature, and the cooking amount in the inner pot is a relatively large third cooking amount when the second temperature difference value is smaller than the second preset temperature, namely the third cooking amount is larger than the second cooking amount and the second cooking amount is larger than the first cooking amount, so that the current cooking amount in the inner pot can be accurately judged to be a large, medium or small level by calculating the temperature difference twice in the water absorption stage, and the judgment result is accurate and reliable.

Further, in the above embodiment, the cooking control method further includes: when the current cooking amount in the inner pot is determined, acquiring preset power matched with the current cooking amount; and controlling the inner pot to be heated according to the preset power.

In this embodiment, in order to heat the interior pot more rationally, after confirming the current culinary art volume in the interior pot, can go to obtain the preset power that matches with this current culinary art volume according to the current culinary art volume of confirming, and then adopt this preset power to continue to heat interior pot, thereby reach the purpose that increases cooking equipment's performance cooking parameter's regulation space, realize promptly that different heating power can be adopted according to the culinary art volume of difference carries out more effective reasonable heating, and make the taste and the nutrient composition of eating the material obtain effectual assurance in the cooking equipment, promote user's culinary art and experience.

Further, in the above embodiment, the predetermined region of the outer wall of the inner pot includes the inner pot side wall or the inner pot bottom wall.

In this embodiment, when considering that interior pot heats, both can heat interior pot diapire through setting up heating coil including pot bottom, also can heat interior pot lateral wall through set up heating coil in interior pot lateral part, then can carry out the accurate judgement of culinary art volume through the difference in temperature of gathering interior pot diapire or interior pot lateral wall.

The cooking control scheme according to the embodiment of the present invention is described with reference to fig. 4, and specifically, the temperature of the bottom wall of the inner pot of the cooking apparatus is obtained as an example.

In the embodiment, when the cooking device enters a water absorption stage, the cooking device is heated for a certain time by certain power, heat generated by heating the inner pot bottom wall is basically concentrated at the pot bottom and the rice water bottom in a short time, the temperature detected by a bottom sensor of the cooking device is higher at the moment, then the heating is stopped, and in the heating stopping period, the heat absorbed by the inner pot bottom wall is gradually and upwards transferred, so that the rice water temperature in the pot is gradually and uniformly distributed, and the temperature detected by the bottom sensor is reduced. In addition, when the heating time, the heating power and the heating stop time are the same, the temperature detected by the bottom sensor after the heating stop period is finished is lower as the rice water amount (i.e., the cooking amount) is larger, that is, the cooking amount can be determined in the water absorption stage of the cooking device.

Specifically, when the cooking device is operated to enter a water absorption phase, an initial temperature of the bottom wall of the inner pot is firstly obtained, then the inner pot is heated for a certain time (namely, a first time) to T1 with a certain heating power, for example, the heating power of 800 watts is adopted for heating for 2 minutes, then the heating is stopped for a certain time to T2, namely, the heating is stopped within a period of (T2-T1), a temperature value (namely, a first temperature) of the bottom wall of the inner pot at the time of T2 is read, and a temperature difference Δ T1 is obtained by subtracting the initial temperature, wherein the smaller Δ T1 indicates that the cooking amount in the inner pot is larger, so that whether the cooking amount in the inner pot is small or not can be judged according to Δ T1, namely, if Δ T1 is larger than or equal to a certain temperature threshold, the cooking amount in the inner pot can be judged to be small, if Δ T1 is smaller than the temperature threshold, namely, the cooking amount is larger, the heating limit in the process is considered, the values of delta T corresponding to different cooking quantity grades are too close, so that specific cooking quantity is not convenient to accurately determine, the inner pot can be heated for a certain time to T3 by using certain heating power, for example, the inner pot is heated for 1 minute by using 600 watt heating power, then the heating is stopped for a period of time to T4, namely, the heating is stopped within a period of (T4-T3), the temperature value (namely, the second temperature) of the bottom wall of the inner pot at the time of T4 is read, the temperature difference delta T2 is obtained by subtracting the initial temperature, and similarly, the smaller the delta T2 is, the larger the cooking quantity in the inner pot is, and medium and large quantities can be further determined according to the specific value taking condition of the delta T2; wherein, the heating power adopted by the two times of heating can be different.

In summary, in the above embodiments of the present invention, in consideration of the overall duration of the cooking process, specifically, in the water absorption stage of the cooking apparatus, by obtaining the two temperature differences of the temperature of the bottom wall of the inner pot, and by performing the correlation judgment, it is determined exactly which level of the large amount, the medium amount, and the small amount the cooking amount in the cooking apparatus is; of course, in other embodiments of the present invention, the cooking amount in the inner pot may be accurately determined by the temperature difference of three times or more, and may be specifically determined according to the specific performance of the product.

Further, values of the setting parameters such as power, temperature, time, etc. in the above embodiments may be set according to specific situations.

A cooking control device according to a first embodiment of the present invention will be specifically described with reference to fig. 5 and 6.

As shown in fig. 5, a cooking control apparatus 50 according to a first embodiment of the present invention includes: a first obtaining module 502, a first control module 504, a second obtaining module 506, a determining module 508, and a determining module 510.

The first obtaining module 502 is configured to obtain an initial temperature of a preset area of an outer wall of an inner pot of the cooking apparatus when the cooking apparatus enters a water absorption stage; the first control module 504 is used for controlling to stop heating after the inner pot is heated for the first time according to the first power; the second obtaining module 506 is configured to obtain a first temperature of the preset area when the duration of the control on stopping heating the inner pot reaches a second time; the judging module 508 is configured to judge whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature, and obtain a first judgment result; the determining module 510 is configured to determine a current cooking amount in the inner pot according to the first determination result.

Further, in the above embodiment, as shown in fig. 6, the determining module 510 includes: the first determining submodule 5101 is configured to determine that the current cooking amount in the inner pot is the first cooking amount when the determining module 508 determines that the first temperature difference value is greater than or equal to the first preset temperature.

Further, in the above embodiment, as shown in fig. 6, the determining module 510 further includes: a first control submodule 5102, a second control submodule 5103, an obtaining submodule 5104, a judging submodule 5105, and a second determining submodule 5106.

The first control submodule 5102 is configured to control the inner pot to be heated according to the second power when the determining module 508 determines that the first temperature difference value is smaller than the first preset temperature; the second control submodule 5103 is configured to control to stop heating after the inner pot is heated for a third time at the second power; the obtaining submodule 5104 is configured to obtain a second temperature of the preset area after the second control submodule 5103 controls the duration of stopping heating the inner pot to reach a fourth time; the judging submodule 5105 is configured to judge whether a second temperature difference value obtained by subtracting the initial temperature from the second temperature is greater than or equal to a second preset temperature, and obtain a second judgment result; the second determining submodule 5106 is configured to determine the current cooking amount in the inner pot according to the second determination result.

Further, in the above embodiment, the second determining submodule 5106 is specifically configured to: when the judging submodule 5105 judges that the second temperature difference value is greater than or equal to the second preset temperature, the current cooking quantity in the inner pot is determined to be the second cooking quantity, and the second cooking quantity is greater than the first cooking quantity; when the judging submodule 5105 judges that the second temperature difference value is smaller than the second preset temperature, it is determined that the current cooking amount in the inner pot is the third cooking amount, and the third cooking amount is larger than the second cooking amount.

Further, in the above-described embodiment, as shown in fig. 5, the cooking control device 50 further includes: a third acquisition module 512 and a second control module 514.

The third obtaining module 512 is configured to obtain a preset power matched with the current cooking amount after the determining module 510 determines the current cooking amount in the inner pot; the second control module 514 is used for controlling the heating of the inner pot according to the preset power.

As shown in fig. 7, the cooking control apparatus 70 according to the second embodiment of the present invention comprises a processor 702 and a memory 704, wherein the memory 704 stores a computer program operable on the processor 702, wherein the memory 704 and the processor 702 can be connected by a bus, and the processor 702 is configured to implement the steps of the cooking control method in the above embodiment when executing the computer program stored in the memory 704.

The steps in the method of the embodiment of the invention can be sequentially adjusted, combined and deleted according to actual needs.

The unit modules in the cooking control device provided by the embodiment of the invention can be combined, divided and deleted according to actual needs.

According to an embodiment of the present invention, a computer-readable storage medium is proposed, on which a computer program is stored, which computer program, when being executed by a processor, realizes the steps of the cooking control method as in the above embodiments.

Further, it will be understood that any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and that the scope of the preferred embodiments of the present invention includes additional implementations in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the embodiments of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a separate product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.

As an embodiment of the present invention, there is also provided a cooking apparatus including the cooking control device in any one of the above embodiments.

Particularly, the cooking equipment is living electric appliances such as an automatic electric cooker, an electric cooker or an electric pressure cooker.

The technical scheme of the invention is described in detail in the above with reference to the attached drawings, and can accurately determine the cooking amount in the inner pot when the cooking equipment works in the water absorption stage, and further can heat the cooking equipment by selecting the heating power matched with the cooking amount, so that the taste and nutrition of food materials in the cooking equipment can be improved and the cooking experience of a user can be improved while the adjusting space of performance cooking parameters is increased.

In the description of the present invention, the terms "first", "second", "third", and "fourth" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance, and specific meanings of the above terms in embodiments of the present invention may be understood by those of ordinary skill in the art according to specific situations.

The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims

1. A cooking control method, comprising:

when the cooking equipment enters a water absorption stage, acquiring the initial temperature of a preset area of the outer wall of an inner pot of the cooking equipment;

when the inner pot is heated for the first time according to the first power, the heating is controlled to stop;

when the duration of controlling the heating of the inner pot to be stopped reaches a second time, acquiring a first temperature of the preset area;

judging whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature or not, and obtaining a first judgment result;

determining the current cooking amount in the inner pot according to the first judgment result;

the step of determining the current cooking amount in the inner pot according to the first judgment result specifically includes:

when the first temperature difference value is judged to be greater than or equal to the first preset temperature, determining that the current cooking quantity in the inner pot is a first cooking quantity;

when the first temperature difference value is judged to be smaller than the first preset temperature, controlling to heat the inner pot according to second power; when the inner pot is heated for a third time according to the second power, the heating is controlled to stop;

when the control duration of stopping heating the inner pot reaches a fourth time, acquiring a second temperature of the preset area;

judging whether a second temperature difference value obtained by subtracting the initial temperature from the second temperature is greater than or equal to a second preset temperature or not, and obtaining a second judgment result;

and determining the current cooking amount in the inner pot according to the second judgment result.

2. The cooking control method according to claim 1, wherein the step of determining the current cooking amount in the inner pot according to the second determination result specifically includes:

when the second temperature difference value is judged to be greater than or equal to the second preset temperature, determining that the current cooking quantity in the inner pot is a second cooking quantity, wherein the second cooking quantity is greater than the first cooking quantity;

and when the second temperature difference value is smaller than the second preset temperature, determining that the current cooking quantity in the inner pot is a third cooking quantity, wherein the third cooking quantity is larger than the second cooking quantity.

3. The cooking control method according to claim 1 or 2, further comprising:

when the current cooking amount in the inner pot is determined, acquiring preset power matched with the current cooking amount;

and controlling the inner pot to be heated according to the preset power.

4. A cooking control device, comprising:

the cooking device comprises a first acquisition module, a second acquisition module and a control module, wherein the first acquisition module is used for acquiring the initial temperature of a preset area of the outer wall of an inner pot of the cooking device when the cooking device enters a water absorption stage;

the first control module is used for controlling to stop heating after heating the inner pot for the first time according to the first power;

the second acquisition module is used for acquiring the first temperature of the preset area when the duration of controlling the stop of heating the inner pot reaches a second time;

the judging module is used for judging whether a first temperature difference value obtained by subtracting the initial temperature from the first temperature is greater than or equal to a first preset temperature or not and obtaining a first judging result;

the determining module is used for determining the current cooking amount in the inner pot according to the first judgment result;

the determining module comprises:

the first determining submodule is used for determining that the current cooking amount in the inner pot is a first cooking amount when the judging module judges that the first temperature difference value is greater than or equal to the first preset temperature;

the first control submodule is used for controlling the inner pot to be heated according to second power when the judging module judges that the first temperature difference value is smaller than the first preset temperature;

the determining module further comprises:

the second control submodule is used for controlling to stop heating after the inner pot is heated for the third time according to the second power;

the obtaining submodule is used for obtaining a second temperature of the preset area after the duration of the second control submodule controlling the inner pot to stop being heated reaches a fourth time;

the judgment submodule is used for judging whether a second temperature difference value obtained by subtracting the initial temperature from the second temperature is greater than or equal to a second preset temperature or not and obtaining a second judgment result;

and the second determining submodule is used for determining the current cooking amount in the inner pot according to the second judgment result.

5. The cooking control apparatus according to claim 4, wherein the second determination submodule is specifically configured to:

when the judgment sub-module judges that the second temperature difference value is greater than or equal to the second preset temperature, determining that the current cooking quantity in the inner pot is a second cooking quantity, wherein the second cooking quantity is greater than the first cooking quantity;

and when the judgment sub-module judges that the second temperature difference value is smaller than the second preset temperature, determining that the current cooking quantity in the inner pot is a third cooking quantity, wherein the third cooking quantity is larger than the second cooking quantity.

6. The cooking control apparatus according to claim 4 or 5, further comprising:

the third obtaining module is used for obtaining preset power matched with the current cooking amount after the determining module determines the current cooking amount in the inner pot;

and the second control module is used for controlling the heating of the inner pot according to the preset power.

7. A cooking control device, comprising:

a processor;

a memory for storing executable instructions of the processor, wherein the processor is configured to implement the steps of the method according to any one of claims 1 to 3 when executing the executable instructions stored in the memory.

8. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 3.

9. Cooking apparatus, characterized in that it comprises a cooking control device according to any one of claims 4 to 7.