CN110584460A

CN110584460A - Cooking appliance control method, cooking appliance and storage medium

Info

Publication number: CN110584460A
Application number: CN201911015772.1A
Authority: CN
Inventors: 王金花; 韩杰; 张炳卫; 陈寅之; 刘林波; 何丹丹; 房振
Original assignee: Foshan Shunde Midea Washing Appliances Manufacturing Co Ltd
Current assignee: Wuhu Midea Smart Kitchen Appliance Manufacturing Co Ltd
Priority date: 2019-10-24
Filing date: 2019-10-24
Publication date: 2019-12-20
Anticipated expiration: 2039-10-24
Also published as: KR20210071076A; CN110584460B; KR102352988B1; WO2021077577A1

Abstract

The invention discloses a control method of a cooking appliance, the cooking appliance and a storage medium. The cooking appliance comprises a heating part, and the control method comprises the following steps: acquiring cooking time; determining the firepower and the heating time of the heating part according to the preset relation between the cooking index and the duration of the cooking; the heating of the heating part is controlled according to the firepower and the heating time length of the heating part. According to the control method of the cooking appliance, the firepower and the heating time of the heating part can be distributed according to the preset relation between the cooking index and the duration of the cooking time of the food materials, so that under the condition that a user selects different cooking times, dishes cooked by the cooking appliance can reach a better nutrition level, the taste experience of the cooked food materials is guaranteed, and the interaction degree between the cooking appliance and the user is improved.

Description

Cooking appliance control method, cooking appliance and storage medium

Technical Field

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

Background

In the related art, the intelligentization of the cooking appliance is mainly embodied in the aspects of timing adjustment, precise control of valves or multi-grade fire selection, dry burning prevention and the like, and a menu can be provided for a user to select. And under the condition that the user selects a menu built in the cooking appliance to cook, the cooking appliance controls firepower and time according to preset cooking parameters corresponding to the menu. However, in the current appearance of the fast-paced life phenomenon, not all users use the set time in the menu, and under the condition that the users want to select the cooking time length in a self-defined manner, how to adjust the firepower and the time of the cooking appliance to ensure the delicious experience of cooking food is a technical problem to be solved in the interaction between the products and the users.

Disclosure of Invention

The embodiment of the invention provides a control method of a cooking appliance, the cooking appliance and a storage medium.

A method of controlling a cooking appliance according to an embodiment of the present invention, the cooking appliance including a heating portion, includes:

acquiring cooking time;

determining the firepower and the heating time of the heating part according to the preset relation between the cooking index and the duration of the food and the cooking time;

and controlling the heating of the heating part according to the firepower and the heating time length of the heating part.

According to the control method of the cooking appliance, disclosed by the embodiment of the invention, the firepower and the heating time of the heating part can be distributed according to the preset relation between the cooking index and the duration of the cooking time of the food material, so that under the condition that a user selects different cooking times, dishes cooked by the cooking appliance can reach a better nutrition level, the taste experience of the cooked food material is ensured, and the interaction degree between the cooking appliance and the user is also improved.

In some embodiments, the cooking apparatus is provided with a plurality of time length ranges, each time length range corresponds to one preset relationship, and the determining of the firepower and the heating time length of the heating part according to the preset relationship between the cooking index and the duration of the food and the cooking time length includes:

determining the preset relationship according to the time range of the cooking time;

and determining the firepower and the heating time of the heating part according to the preset relation.

Therefore, the corresponding preset relation can be quickly acquired according to the time range of the cooking time, and the firepower and the heating time of the heating part are further determined.

In some embodiments, the heating part is used to heat a pot, the heating time period includes a first time period and a second time period, and the controlling of the heating part according to the firepower of the heating part and the heating time period includes:

controlling the heating part to heat the pot with first fire power;

acquiring the temperature outside the pot;

the outer temperature of pan is more than or equal to under the condition of settlement temperature, control the heating portion heats with the second firepower the pan lasts in order to carry out earlier nutrition precipitation stage first time length is carried out boiling stage again and is lasted the second time length, nutrition precipitation stage includes temperature in the pan is more than or equal to the degeneration temperature of eating the material in the pan and is less than the stage of water boiling temperature, boiling stage includes temperature in the pan equals the stage of water boiling temperature, the second firepower is less than first firepower, set temperature with the degeneration temperature of eating the material is relevant, the second firepower be according to the predetermined relation of eating material cooking index and duration with the firepower of confirming during the cooking.

Therefore, through setting the temperature, the cooking appliance can set the time for turning small fire according to the types of the food materials, and through the executing nutrition precipitation stage and the boiling stage which are executed successively, the whole taste and the nutritional ingredients of the cooked food materials are better, the requirement of a user on nutrition, deliciousness and health of the food materials is met, the second firepower is the firepower determined according to the preset relation between the cooking indexes and the duration of the food materials and the cooking duration, and therefore the more nutritious and delicious and healthy food materials can be cooked even if the cooking duration of the user is changed.

In some embodiments, the set temperature is related to the type of the cookware, and the control method comprises:

determining the type of the cookware according to the cookware selection signal;

and determining the set temperature according to the type of the cookware.

So, can make cooking utensil be adapted to more pans, temperature control is more accurate moreover.

In certain embodiments, the control method comprises:

determining the food material type according to the food material selection signal;

and determining the denaturation temperature of the food material according to the food material type so as to determine the set temperature.

Therefore, the set temperature can be accurately set, so that the food materials are healthier and have better taste.

The cooking appliance comprises a controller and a heating part for heating a cooker, wherein the controller is connected with the heating part and is used for acquiring cooking time, determining the firepower and the heating time of the heating part according to the preset relation between food material cooking indexes and duration and the cooking time, and controlling the heating part to heat according to the firepower and the heating time of the heating part.

According to the cooking appliance provided by the embodiment of the invention, the firepower and the heating time of the heating part can be distributed according to the preset relation between the cooking index and the duration of the cooking time of the food material, so that under the condition that a user selects different cooking times, dishes cooked by the cooking appliance can reach a better nutrition level, the taste experience of the cooked food material is ensured, and the interaction degree between the cooking appliance and the user is also improved.

In some embodiments, the cooking appliance is provided with a plurality of time length ranges, each time length range corresponds to one of the preset relations, and the controller is configured to determine the preset relation according to the time length range in which the cooking time length is located, and determine the heating power and the heating time length of the heating part according to the preset relation.

In some embodiments, the heating portion is configured to heat a pot, the heating time includes a first time and a second time, the controller is configured to control the heating portion to heat the pot with a first power, and to obtain an external temperature of the pot, and to control the heating portion to heat the pot with a second power when the external temperature of the pot is greater than or equal to a set temperature, the pot being configured to perform a nutrient precipitation stage for the first time and then perform a boiling stage for the second time, the nutrient precipitation stage including a stage in which a temperature in the pot is greater than or equal to a denaturation temperature of food materials in the pot and is less than a water boiling temperature, the boiling stage including a stage in which the temperature in the pot is equal to the water boiling temperature, the second power being less than the first power, the set temperature being related to the denaturation temperature of the food materials, the second fire is determined according to the preset relation between the cooking index and the duration of the cooking.

In some embodiments, the set temperature is associated with a type of cookware, and the controller is configured to determine the type of cookware based on a cookware selection signal and to determine the set temperature based on the type of cookware.

In some embodiments, the controller is configured to determine the food material type based on a food material selection signal, and to determine a denaturation temperature of the food material based on the food material type to determine the set temperature.

A computer-readable storage medium of an embodiment of the present invention has a computer program stored thereon, which when executed by a processor, implements the steps of the control method of any of the above-described embodiments.

The computer-readable storage medium of the embodiment of the invention can distribute the firepower and the heating time of the heating part according to the preset relation between the cooking index and the duration of the cooking time of the food material, so that under the condition that a user selects different cooking times, dishes cooked by the cooking appliance can reach a better nutrition level, the taste experience of the cooked food material is ensured, and the interaction degree between the cooking appliance and the user is also improved.

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 schematic flow chart of a control method according to an embodiment of the present invention;

fig. 2 is a schematic block diagram of a cooking appliance according to an embodiment of the present invention;

fig. 3 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;

FIG. 4 is a schematic matrix representation of characteristic heat levels of an embodiment of the present invention;

FIG. 5 is a schematic diagram illustrating a relationship between a cooking index of a food material and a characteristic duration of a fire according to an embodiment of the present invention;

FIG. 6 is another schematic flow chart diagram of a control method according to an embodiment of the present invention;

fig. 7 is another module schematic view of the cooking appliance of the embodiment of the present invention;

FIG. 8 is a schematic diagram of a cooking curve of a control method of an embodiment of the present invention;

FIG. 9 is another schematic diagram of a cooking curve of the control method of the embodiment of the present invention;

FIG. 10 is yet another schematic illustration of a cooking curve of the control method of an embodiment of the present invention;

fig. 11 is a schematic view comparing a cooking utensil of the present invention with a related art cooking utensil.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.

In the description of the embodiments of the present invention, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implying any number of technical features indicated. Thus, features defined as "first", "second", may explicitly or implicitly include one or more of the described features. In the description of the embodiments of the present invention, "a plurality" means two or more unless specifically limited otherwise.

In the description of the embodiments of the present invention, it should be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "connected," and "connected" are to be construed broadly, e.g., as being fixedly connected, detachably connected, or integrally connected; may be mechanically connected, may be electrically connected or may be in communication with each other; either directly or indirectly through intervening media, either internally or in any other relationship. Specific meanings of the above terms in the embodiments of the present invention can be understood by those of ordinary skill in the art according to specific situations.

Referring to fig. 1 to 3, in an embodiment of the present invention, a method for controlling a cooking appliance 100 is provided, where the cooking appliance 100 includes a heating portion 102, and the method includes:

step S12, obtaining cooking time;

step S14, determining the firepower and the heating time of the heating part 102 according to the preset relation between the cooking index and the duration of the cooking;

in step S16, heating of the heating portion 102 is controlled according to the heating power and the heating time period of the heating portion 102.

The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, referring to fig. 2, the cooking appliance 100 includes a heating part 102 and a controller 104, and the controller 104 is connected to the heating part 102. The controller 104 is configured to acquire a cooking time period, determine the heating power and the heating time period of the heating part 102 according to a preset relationship between the food material cooking index and the duration and the cooking time period, and control the heating of the heating part 102 according to the heating power and the heating time period of the heating part 102.

According to the control method and the cooking appliance 100 of the embodiment, the firepower and the heating time of the heating part 102 can be distributed according to the preset relation between the cooking index and the duration of the food and the cooking time, so that under the condition that a user selects different cooking times, dishes cooked by the cooking appliance 100 can reach a better nutrition level, the taste experience of the cooked food is ensured, and the interaction degree between the cooking appliance 100 and the user is improved.

Specifically, the cooking appliance 100 includes, but is not limited to, a gas range, an induction cooker, an electric ceramic oven, an electric rice cooker, an electric steaming oven, and the like. In the illustrated embodiment, the cooking appliance 100 is a gas range as an example to explain the embodiment of the present invention. Referring to fig. 3, in the illustrated embodiment, the cooking appliance 100 includes a stove body 106, a pot holder 108, and stove heads 110, a heat switch 114 and a timing switch 116 are disposed on a surface of the stove body 106, the stove heads 110 may serve as the heating portion 102 of the cooking appliance 100, the number of the stove heads 110 is two, and each stove head 110 corresponds to one heat switch 114. The pot holder 108 is disposed on the surface of the furnace body 106, and the burner 110 is exposed through an opening on the surface of the furnace body 106. Specifically, the burner 110 includes an outer ring portion 118 and an inner ring portion 120, the gas injected by the outer ring portion 118 combusts to form an outer ring fire, and the gas injected by the inner ring portion 120 combusts to form an inner ring fire. During cooking, the pan is placed on the pan support 108, and the gas that the furnace end 110 sprays burns and forms flame, heats the pan. The fire switch 114 is connected to an execution module (the execution module includes a gas valve) of the cooking appliance 100, and is used for controlling the firing, extinguishing, and fire adjustment of the cooking appliance 100, such as controlling the outer ring fire and the inner ring fire to heat the pot at the same time, controlling the magnitude of the fire of the outer ring fire and the inner ring fire, controlling the outer ring fire to extinguish and keeping the inner ring fire to heat the pot, controlling the outer ring fire and the inner ring fire to extinguish, and the like. The firepower or the power can be controlled by controlling the flow of the fuel gas, and the relationship between the firepower or the power and the flow of the fuel gas can be calibrated and stored. The timing switch 116 is used to adjust the time for starting cooking of the cooking appliance 100, so as to adjust the cooking time. The adjustment of the fire power and the reservation of the cooking start time may also be transmitted to the cooking appliance 100 by a terminal communicating with the cooking appliance 100.

In the case where cooking appliance 100 is an induction cooker, a heating coil of the induction cooker may serve as heating portion 102, and in the case where cooking appliance 100 is an electric cooker, an electric heating plate or an electric heating pipe of the electric cooker may serve as heating portion 102. For other cooking appliances 100, the magnitude or power of the heating power may be controlled by electrical parameters such as current, voltage, etc., and specifically, the execution module of the cooking appliance 100 may include a power control module for controlling the power of the electric heating part 102 to achieve the adjustment of the heating power.

In step S12, the cooking time period may be set by the user. Specifically, in the present embodiment, the cooking appliance 100 has an interactive interface through which a user can select a certain recipe and set a cooking time period of the recipe. In one example, the interactive interface includes a touch key by which the user selects a recipe and corresponding cooking time period. In other embodiments, the cooking time period may also be set by the user at a terminal that establishes wired or wireless communication with the cooking appliance 100, and the terminal sends the recipe and the corresponding cooking time period to the cooking appliance 100 after the user selects the terminal. Terminals include, but are not limited to, cell phones, tablet computers, personal computers, wearable smart devices, other household appliances (e.g., refrigerators, televisions, air conditioners, range hoods, dishwashers, microwave ovens, etc.).

In the embodiment of the present invention, the food cooking index is a parameter that can be quantified and reflects the nutritional index, sensory evaluation characteristics, and the like of the cooked food. In one example, the food cooking indicator can be a water loss rate of the food. The inventor researches and discovers that for ensuring the cooking sensory effect, the integral water loss rate of the soup of the food in the pot can be controlled in a range with better cooking sensory effect, specifically, under the condition that the water loss rate of the food is not more than 35%, better cooking sensory effect can be achieved, under the condition that the integral water loss rate of the soup of the food is not more than 30%, the effect can be further improved, preferably, the integral water loss rate of the soup of the food is kept between 10% and 30%, and the effect is better, for example, the integral water loss rate can be 30%, 25%, 15%, 10% or other values. For a soup cooking procedure or process, the overall water loss rate of the soup does not exceed 35%. Accordingly, the cooking appliance 100 may incorporate a value or range of values for the overall water loss rate of the food material. In the range in which the cooking time period is selectable, the cooking appliance 100 determines the heating power and the heating time period of the heating part 102 according to a preset relationship between the water loss rate of the entire food and the duration of heat. It is to be understood that in other examples, the food cooking index can also be a nutritional index, which can refer to the soluble protein content, amino acid content, free fatty acids, etc., or a sensory evaluation characteristic of other food materials, such as flavor, sweetness, color, body, etc., of the cooked food material.

In the embodiment of the present invention, the preset relationship between the food cooking index and the duration of heating may be a functional relationship between the food cooking index and the duration of heating. The duration of heating can be understood as the combination of the firepower corresponding to the cooking index of the food material and the set cooking time, and is the characteristic duration corresponding to the cooking index of the food material. Referring to fig. 4, the relationship between the fire power P in the characteristic duration E × Tt and the set cooking time Tt may be represented by a matrix diagram. Wherein, the characteristic duration E ═ Tt ═ P1 × t1+ P2 × t2+ … + Pn × tn is the fire matrix, and Tt ═ t1+ t2+ … + tn. In the illustrated example, n is 2, and therefore, the characteristic duration E × Tt is P1 × t1+ P2 × t2, and Tt is t1+ t 2. It is understood that in other examples, n may be a natural number greater than 2. In another embodiment, the relationship between the heat P in the characteristic duration E × Tt and the set cooking time period Tt may be expressed in a vector manner, for example, as follows:

P＝(P1，P2，...，Pn)；Tt＝(t1，t2，...，tn)，E*Tt＝P*Tt。

in the embodiment, the functional relation of the characteristic duration and degree of heating is calculated by taking the intuitive water loss rate of soup cooking as the food material cooking index of cooking experience and effect. An example of a functional fitting relationship between the characteristic duration and the soup water loss rate is shown in fig. 5 (the functional fitting relationship between the water loss rate and the characteristic duration can be specifically calibrated by simulating a scene of actual use of the cooking appliance 100 and stored in the cooking appliance 100, or the cooking appliance 100 is acquired from a cloud server), where R is²The fitting coefficient of the function is represented and automatically output in the calculation process, and the closer the numerical value is to 1, the better the correlation is. Assuming that the water loss rate is kept at 20% as a measure for better sensory effect of soup cooking, the characteristic duration E × Tt should be 80kW · min, and then the total distribution of different firepower and time is performed according to the duration matrix relationship in fig. 4. An example of the piecewise function relationship obtained according to different intervals of the total cooking time Tt set by the user is as follows：

Y₁＝k₁x+b₁ (1)Tt∈[0,60]min；

Y₂＝k₂x+b₂ (2)Tt∈[60,120]min；

Y₃＝k₃x+b₃ (3)Tt∈[120,180]min, and so on.

Where k and b of the above function can be determined at the time of testing. Y represents a food material cooking indicator, which in one example may refer to a water loss rate. x represents the characteristic duration E × Tt. In the case where different cooking time periods Tt are selected, the corresponding Y functions are also different. The characteristic duration E × Tt is calculated from the Y function, and E × Tt is P1 × t1+ P2 × t 2. In the present embodiment, since the firepowers P1 and P2 are performance firepowers fixedly provided by the cooking appliance 100, the firepowers P1 and P2 may not be allocated for calculation for convenience of calculation, and in this case, t1 and t2 can be obtained by matrix-technique allocation, that is, the firepowers P1 and P2 may be set to be unchanged, and then allocation of the heating time period t1 corresponding to the firepower P1 and allocation of the heating time period t2 corresponding to the firepower P2 may be performed. It is understood that in other embodiments, firepowers P1 and P2 are also assigned, and are not specifically limited herein.

For example, for one cooking program, the cooking time period Tt set by the user is 55min, which is set at [0,60 [ ]]min range, then the functional relationship adopted is Y₁According to Y₁The characteristic duration E × Tt is 42kw × min, the heating power P1 is 0.72kw, the heating power P2 is 0.8kw, the heating time period t1 corresponding to the heating power P1 is 25min, and the heating time period t2 corresponding to the heating power P2 is 30 min.

In another example, the cooking time period Tt set by the user is 124min, which is set at [120,180 ═ 180%]min range, then the functional relationship adopted is Y₃According to Y₃To determine the characteristic duration E × Tt ═ 70kw ×, min, the heating power P1 ═ 0.7kw, P2 ═ 0.5kw, the heating time period t1 ═ 40min corresponding to the heating power P1, and the heating time period t2 corresponding to the heating power P2 ═ 84 min.

In summary, in the target water loss rate interval, for example, between 10% and 30%, according to different cooking durations Tt set by the user, the characteristic duration E × Tt can be obtained according to the corresponding functional relation, and then the characteristic duration E × Tt is substituted into the duration matrix to calculate the time distribution t1 and t2 … of different P1 and P2 …, which is the duration matrix self-distribution technology of the present invention.

In some embodiments, the cooking appliance 100 is provided with a plurality of time length ranges, each time length range corresponds to a preset relationship, and the determining of the heating power and the heating time length of the heating part 102 according to the preset relationship between the food cooking index and the duration and the cooking time length includes:

determining a preset relation according to the time range of the cooking time;

the heating power and the heating time period of the heating portion 102 are determined according to a preset relationship.

In this way, the corresponding preset relationship can be quickly obtained according to the range of the cooking time length, and the heating power and the heating time length of the heating part 102 can be determined.

The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is configured to determine a preset relationship according to a time length range in which the cooking time length is located, and to determine the heating power and the heating time length of the heating portion 102 according to the preset relationship.

The cooking appliance 100 may divide the total achievable time length range into a plurality of time length ranges, each of which corresponds to a preset relationship. Under the condition that the set cooking time length is obtained, the time length range where the cooking time length is located can be determined, and then the preset relation is determined. In the above example, the preset relationship is a functional relationship between the water loss rate and the characteristic duration, and after determining a functional relationship according to the range of the duration in which the cooking duration is located, a characteristic duration E × Tt may be determined according to the functional relationship, and the heating power and the heating duration of the heating part 102 may be distributed according to the characteristic duration E × Tt.

In some embodiments, referring to fig. 6, the heating period includes a first period and a second period, and step S16 includes:

step S160, controlling the heating part 102 to heat the pot with the first thermal power;

step S162, acquiring the temperature outside the pot;

step S164, when the temperature outside the pot is greater than or equal to the set temperature, controlling the heating part 102 to heat the pot with a second fire to perform a nutrition precipitation stage for a first duration and then perform a boiling stage for a second duration, where the nutrition precipitation stage includes a stage where the temperature inside the pot is greater than or equal to the denaturation temperature of the food material inside the pot and less than the water boiling temperature, the boiling stage includes a stage where the temperature inside the pot is equal to the water boiling temperature, the second fire is less than the first fire, the set temperature is related to the denaturation temperature of the food material, and the second fire is determined according to the preset relationship between the cooking index and the duration of the food material and the cooking duration.

Thus, by setting the temperature, the cooking appliance 100 can set the time for turning to the small fire according to the type of the food material, and the nutrition separating stage and the boiling stage are executed successively, so that the overall taste and the nutritional ingredients of the cooked food material are better, the requirement of a user on the nutrition, the taste and the health of the food material is met, the second firepower is determined according to the preset relation between the cooking index and the duration of the food material and the cooking duration, and the more nutritious and delicious and healthy food material can be cooked even if the cooking duration is changed by the user.

The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is configured to control the heating portion 102 to heat the pot with a first power, and to obtain the temperature outside the pot, and to control the heating portion 102 to heat the pot with a second power for performing the nutrient extraction phase for a first duration and then performing the boiling phase for a second duration when the temperature outside the pot is greater than or equal to the set temperature.

Specifically, in step S160, the first heating power may be the default heating power of the cooking appliance 100, for example, the cooking appliance 100 is provided with three heating power ranges: high, medium and low gears, each of which may correspond to one or more heats. The first firepower can adopt high-grade firepower or middle-grade firepower to heat the cookware.

In step S162, referring to fig. 3 and 7, the cooking utensil 100 further includes a temperature sensing probe 112, the controller 104 is connected to the temperature sensing probe 112, and the controller 104 obtains the temperature outside the pot through the temperature sensing probe 112. The temperature sensing probe 112 is arranged in the middle of the burner 110. Specifically, the temperature sensing probe 112 penetrates the inner ring portion 120 and protrudes from the inner ring portion 120. During cooking, the pot is placed on the pot support 108 and the temperature sensing probe 112 is pressed down so that the temperature sensing probe 112 can contact with the pot to detect the temperature outside the pot.

The temperature outside the pot detected by the temperature sensing probe 112 can also be used for dry burning prevention, specifically, when the temperature outside the pot suddenly rises to the set flame-off temperature of dry burning of the pot, the controller 104 can control the cooking utensil 100 to automatically cut off the gas and extinguish the flame, thereby preventing the safety problem caused by dry burning of the pot.

In the illustrated embodiment, the temperature sensing probe 112 is a contact type, and since the bottom of the pot contacts the temperature sensing probe 112, the temperature of the bottom of the pot can be regarded as the temperature outside the pot. It is understood that in other embodiments, the temperature outside the pot can be detected by other temperature detecting devices, such as a non-contact temperature detecting device including an infrared temperature detecting device, and the non-contact temperature detecting device can be mounted on a panel or a wall of the cooking appliance 100 for detecting the temperature of the pot body or the temperature of the pot bottom as the temperature outside the pot.

In the embodiment of the present invention, the cooking device 100 is described by taking a cooking process of cooking soup as an example. It is understood that the embodiments of the present invention are also applicable to all cooking procedures with characteristic boiling point cooking media, such as boiling, steaming, frying, etc., and the specific cooking process or procedure is not limited herein.

In the embodiment of the invention, the soup is drunk and kept, the nutrition and health are emphasized, and the cooking is not carried out or the reduction of the cooking watching pain point is hoped to be realized. The daily soup cooking is manually watched, and after the soup is boiled with big fire (100 ℃), the soup is slowly cooked with small fire to prevent the soup from overflowing and promote the decomposition of food materials and the separation of nutrition, so that the soup is delicious and tasty. However, the cooking time is generally long, and the cooking at high temperature for a long time can make the meat dry and chewy, and the nutrient substances and the taste are not necessarily optimal. Therefore, according to the embodiment of the invention, low-temperature fire-turning heat-preservation cooking is carried out according to the characteristics of food materials, such as the protein denaturation characteristic of meat, the separation temperature characteristic of nutritional ingredients and the like, so that a user can be helped to intelligently monitor the change of cooking temperature, the nutritional value and the mouthfeel of the cooking utensil 100 for cooking soup are superior to those of manual cooking, and people can easily enjoy deliciousness and health.

The inventor researches and discovers that the temperature for denaturing protein to separate out soluble protein, amino acid, inosinic acid and other nutrients and keeping better water content is generally below 95 ℃, and when more nutrients are separated out, the soup tastes more delicious and has better nourishing effect. When the meat retains more water, the taste is tender. Under the condition of no thermometer assistance, the degree reached in the pot is difficult to judge manually, therefore, in the embodiment of the invention, the temperature Tj in the pot (the temperature Tj in the pot can be regarded as the temperature of food materials in the pot) is determined by detecting the temperature Ti outside the pot through the temperature sensing probe 112 and seeking the temperature difference compensation difference Delta T inside and outside the pot according to the temperature Ti outside the pot, so that under the condition that the temperature Tj in the pot is greater than or equal to the curing temperature T0 (hereinafter referred to as denaturation temperature) at which the food materials start to denature, the controller 104 can automatically turn small fire to keep the meat to denature and separate out in a characteristic denaturation low-temperature region for a period of time and ensure that a large amount of water is not forced away by high temperature so as to achieve the purposes of rich soup nutrition and meat quality, rich taste and soft and tender. The denaturation temperature of food materials is a food term, and the denaturation temperature of each food material varies and is generally less than 95 ℃. For example, the denaturation temperature of fish is T01, the denaturation temperature of chicken is T02, the denaturation temperature of sparerib is T03, wherein T01 ≠ T02 ≠ T03<95 ℃. The nutrient is not limited to the soluble protein, amino acid, inosinic acid, and the like, and may be other nutrients, and is not particularly limited.

Furthermore, based on the difference between the nutritional components and the structures of different animal meat, the animal meat has different protein characteristic denaturation temperatures, so that different fire-turning temperature-control cooking schemes are provided on the basis of the low-temperature fire-turning nutritional technology, nutrition separation of each food at the optimum cooking temperature is guaranteed, and the soft and tender mouthfeel of the meat is guaranteed.

Specifically, according to the embodiment of the invention, according to the different denaturation temperatures of main material meat in soup, the temperature of the temperature sensing probe 112 after the temperature difference compensation inside and outside the pot is used for controlling the automatic adjustment of the firepower of a burner gas valve, so that the automatic implementation scheme of the firepower adjustment in the soup cooking process is realized, and during the nutrient precipitation stage, each food can start to be cooked at low temperature with small fire from the characteristic denaturation temperature of the food, so that more nutrient substances are precipitated and the water of meat blocks is kept, and the soft and tender taste of meat is achieved.

For securing the cooking sensory effect, the boiling stage is performed with the example of controlling the water loss rate. Specifically, in the boiling stage, the overall water loss rate of the soup of the pot food material can be controlled within a range with better cooking sensory effect, and specifically, the description of the water loss rate can be referred to the above description. It is understood that in other examples, the boiling stage is not limited to controlling the water loss rate of soup in soup cooking, but may be controlling the sensory evaluation characteristics of other nutritional indicators, such as soluble protein content, amino acid content, free fatty acid, etc., or other food materials: such as the flavor, sweetness, color, consistency, etc. of the soup.

It should be noted that there may also be a boiling period during the nutrient extraction phase, but this boiling period is typically less than 35% during the nutrient extraction phase, for example, 30 minutes during the first time period during which the nutrient extraction phase is performed during slow fire cooking, and the water will boil during the last 5 or 10 minutes. And substantially all during the second duration of the boiling phase. In the present embodiment, the range of the water boiling temperature [98,100] degree c is understood that the water boiling temperature may be different in different regions, and may be specifically set for different regions.

It can be understood that the curing temperatures at which different food materials start to denature are different, that is, the denaturation temperatures of different food materials are different, so that the different food materials can be calibrated and obtained according to a large number of tests, or obtained according to the characteristics of the food materials, and the denaturation temperatures of different food materials can be stored in the cooking appliance 100 or the cooking appliance 100 accesses the internet and obtains from a cloud server.

In addition, in order to obtain the set temperature matched with the food material, in some embodiments, the control method includes:

determining the denaturation temperature of the food material according to the food material type so as to determine the set temperature.

The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is configured to determine the food material type according to the food material selection signal, and to determine the denaturation temperature of the food material according to the food material type to determine the set temperature.

Specifically, the food material selection signal may be obtained through a selection key or an interface of the cooking appliance 100, and may also be transmitted to the cooking appliance 100 by a terminal communicating with the cooking appliance 100. Specifically, after the user selects a certain cooking program, the user selects a key or an interface for selecting the food material type to generate the food material selection signal, and the controller 104 determines T0 and further determines the set temperature when receiving the food material selection signal.

The temperature outside the pot and the temperature inside the pot have a difference delta T between the temperature inside and outside the pot. When the temperature outside the pot exceeds the set temperature T, the controller 104 sends information to the gas valve of the cooking appliance 100 to adjust the flow rate and automatically turn the fire, where (T- Δ T) is the denaturation temperature T0 of the food material in the pot, and at this time, the temperature in the pot will continue for a long time to separate out nutrients under the condition of small fire heat preservation. Therefore, the set temperature T is T0 +. DELTA.T, and Ti is Tj +. DELTA.T, where T0 is the denaturation temperature of the food material and Δ T is the difference between the temperature outside the pot Ti and the temperature inside the pot Tj. When Ti < T, the burner 110 is controlled to heat the pot with the first thermal power, and when Ti > is T, the burner 110 is controlled to heat the pot with the second thermal power, i.e., the pot is switched to be heated with smaller thermal power.

The type of pot used is usually fixed for a certain cooking process or program. For example, for a process or program for cooking soup, a casserole is generally used, so in the cooking appliance 100, a set temperature corresponding to the casserole may be stored in the cooking range in advance, or the cooking range may be accessed to the internet and acquired from a cloud server. In the event that the cooking hob determines, according to the cooking program selected by the user, that a soup cooking program is to be used, the controller 104 may select a set temperature corresponding to the casserole. For different casseroles, the set temperature is different due to difference, but the difference is not great, and in this case, the minimum temperature in the interval range is usually selected as the set temperature.

In some embodiments, the set temperature is related to a type of cookware, and the control method comprises:

the set temperature is determined according to the type of the cookware.

The control method of the above embodiment can be implemented by the cooking appliance 100 of the present embodiment, and specifically, the controller 104 is used for determining the type of the pot according to the pot selection signal and determining the set temperature according to the type of the pot.

Thus, the cooking appliance 100 can be adapted to more cookers, and the temperature control is more accurate.

Specifically, the cooking appliance 100 may be provided with a selection button or an interface, after the user selects a certain cooking program, the selection button or the interface is used for the user to select a type of a pot to generate a pot selection signal, and the controller 104 determines Δ T and further determines the set temperature when receiving the pot selection signal. The types of cookware include, but are not limited to, marmite, glass pot, metal pot (such as stainless steel pot, iron pot or other alloy pot), and the like. The pot selection signal may also be transmitted by a terminal in communication with cooking appliance 100, including but not limited to a cell phone, a tablet computer, a personal computer, a wearable smart device, other household appliances (e.g., refrigerator, television, range hood, dishwasher, microwave oven, etc.).

In one embodiment, the user may be provided with a choice of cooking program and cookware type and food material type. For example, the user selects a cooking program for cooking soup, a marmite and chicken, so that the controller 104 can determine Δ T corresponding to the marmite and a denaturation temperature T0 corresponding to the chicken, and further determine a set temperature T, and when the temperature Ti of the marmite is greater than or equal to the set temperature T, the controller 104 controls the burner 110 to heat the pot with small fire power, so that the boiling stage is performed again when the nutrition precipitation stage is performed in the pot for cooking.

In yet another embodiment, the user may be provided to select a cooking program and a food material type, the pot type defaults to casserole, i.e. the difference Δ T is default. For example, the user selects a cooking program for cooking soup and ribs, so that the controller 104 may determine the material denaturation temperature T0 corresponding to the ribs, and further determine the set temperature T. Other embodiments are not illustrated.

In the case that the user does not select or cannot select the type of cookware and/or the type of food, the cooking appliance 100 may perform cooking control according to the default cooking parameters corresponding to the type of cookware and/or the type of food.

Because the characteristic influence on the food materials is small in the heating stage before the small fire, the influence on the cooking indexes of the food materials is large in the nutrition precipitation stage and the boiling stage. In addition, in the hot stage, the pot is generally heated by using the large heating power of the heating part 102, which is a short time. For example, for a gas range, the gas range may be provided with three fire gears: high, medium and low gears, each of which may correspond to one or more heats. Before turning to small fire, high-grade firepower or middle-grade firepower is adopted to heat the cookware.

In the present embodiment, the set cooking time period Tt may refer to the sum of the first time period t1 during which the nutrient precipitation phase is continued and the second time period t2 during which the boiling phase is continued, that is, Tt is t1+ t 2. The second fire power may refer to the fire power of a small fire, including, for example, the fire powers P1 and P2 described above. That is, the heating portion 102 heating power and the heating time period determined at step S14 may be used for step S164.

Because the protein composition structure of each kind of meat is different, the firepower and the cooking time required to be cooked are different, and the cooking time lengths Tt, t1+ t2+ … of different firepower in the respective cooking processes are different, so that in the case of customizing the cooking time length Tt by a user, if a better cooking effect is to be ensured, t1 and t2 … also need different adjusting proportions, for example, if the cooking time length Tt is set to 1h by the user, firepower P1 and P2 … and time t1 and t2 … need to be adjusted according to the firepower matrix.

Generally, to ensure nutrient precipitation of the food material, the first time period t1 is generally not less than a certain threshold, in one example, the temperature at which protein denaturation sufficiently precipitates nutrients such as soluble protein, amino acids, inosinic acid, etc. and maintains a good moisture content is generally maintained below 95 ℃ for at least 10 minutes, and thus, the nutrient precipitation phase is performed for at least 10 minutes. That is, in this example, t1 ≧ 10 minutes. In the case where the first time period t1 allocated according to the cooking time period is less than the threshold value, it is performed by the allocated first time period t1 without the first time period t1 being limited to not less than the threshold value, and the first time period t1 may include one or two or more time periods each corresponding to one fire, the nutrient precipitation stage may be performed by a combination of one time period and one fire, or by a combination of a plurality of time periods and a plurality of fires. The second time period t2 may also include one or two or more time periods during the boiling stage, each of which may correspond to one fire, a combination of one time period and one fire, or a combination of multiple time periods and multiple fires. For example, the second heating power may include different plural small heating powers, and the second time period t2 may be constituted by plural time periods corresponding to the plural small heating powers. In this case, the fire matrix includes t1 and a plurality of t2, P1 and a plurality of P2, the plurality of t2 substantially corresponds to t2, …, tn, and the plurality of P2 substantially corresponds to P2, …, Pn.

The cooking time duration Tt may be a default time duration of a certain cooking process or program of the cooking appliance 100 without being changed or set by the user, or the cooking time duration Tt may be changed or set by the user through an interactive interface of the cooking appliance 100, or may be sent to the cooking appliance 100 by the terminal after being set by the user at the terminal. After cooking starts, the cooking time period is counted in a countdown manner, and when the countdown reaches zero, the controller 104 controls the burner 110 to shut down, and the cooking is ended. In other embodiments, the cooking section time length may be counted up.

The following three specific examples will explain the implementation of the soup cooking procedure of different food materials according to the present invention.

Fig. 8, 9 and 10 show cooking curves of fish soup, chicken soup and pork rib soup, respectively. The temperature inside and outside the pot is monitored by the temperature sensing probe 112, and the firepower is adjusted by temperature detection compensation according to the algorithm of the controller 104, so that the low-temperature fire-turning heat-preservation nutrition cooking technology of different food materials is realized. In different broth type intelligent cooking graphs, not only are low-temperature fire-transfer characteristic temperatures T1i, T2i and T3i different, but also the total sum T of the time of different firepower in the respective cooking processes is T1+ T2 different, wherein T1i represents the out-of-pot temperature of the fish-cooking soup, T2i represents the out-of-pot temperature of the chicken-cooking soup, T3i represents the out-of-pot temperature of the spareribs-cooking soup, T1j represents the in-pot temperature of the fish-cooking soup, T2j represents the in-pot temperature of the chicken-cooking soup, and T3j represents the in-pot temperature of the spareribs-cooking soup. The cooking profiles represent cooking parameters, which in other examples may also be in other forms, such as a table form. The cooking curves of the above three examples may be calibrated in advance through a large number of tests and stored in the cooking appliance 100, or the cooking appliance 100 may be acquired from a cloud server.

As can be seen from fig. 8-10, when the cooking is conducted with small fire, the rising slope of the corresponding characteristic curve is very slow, and during this time, the nutrition can be greatly separated out in a low temperature state (the temperature Tj in the pot is less than 95 ℃, preferably, Tj is less than 90 ℃), so as to ensure the nutritional ingredients of the soup.

When the cooking time length Tt is set by a user, a preset relation between the overall water loss rate and the characteristic duration is determined according to the time length range of the cooking time length Tt, the overall water loss rate is a target value or a target area is known, the characteristic duration E Tt is determined according to the overall water loss rate and the preset relation, and at least one of P1, P2, t1 and t2 is redistributed according to the characteristic duration E Tt to achieve the required characteristic duration E Tt.

Referring to fig. 11, it can be seen from fig. 11 that, compared to the boiling and fire conversion, the low-temperature fire conversion nutrition technology of the present invention has lower transparency of the cooked soup, i.e. the soup is visually more intense; the soup has higher content of nutrient substances, including the determination of total solid content, soluble protein, amino acid, inosinic acid and the like, and has better tenderness low-temperature fire-turning nutrition technology, which indicates that the water holding capacity of meat blocks is better or the overall degradation of protein is better.

The cooking appliance 100 of the embodiment of the invention monitors the temperature outside the pot in real time through the temperature sensing probe 112 to predict the cooking temperature of the food material to keep low-temperature nutrition cooking, and has the characteristics of real-time performance and accuracy; meanwhile, the temperature sensing probe 112 also has a dry burning prevention function, so that the technical scheme of the embodiment of the invention can not only control low-temperature fire to promote nutrition precipitation and ensure that meat is soft and tender, but also prevent pot overflow, prevent dry burning and other risks.

It should be noted that the specific values mentioned above are only for illustrating the implementation of the invention in detail and should not be construed as limiting the invention. In other examples or embodiments or examples, other values may be selected in accordance with the present invention and are not specifically limited herein.

Embodiments of the present invention further provide a computer-readable storage medium, on which a computer program is stored, where the computer program is executed by a processor to implement the steps of the control method of any of the above embodiments.

For example, in the case where the program is executed by a processor, the steps of the following control method are implemented:

step S12, obtaining cooking time;

The computer-readable storage medium of the embodiment of the present invention can allocate the fire power and the heating time of the heating part 102 according to the preset relationship between the food material cooking index and the duration and the cooking time, so that under the condition that the user selects different cooking times, dishes cooked by the cooking appliance 100 can reach a better nutrition level, the taste experience of the cooked food material is ensured, and the interaction degree between the cooking appliance 100 and the user is also improved.

The computer-readable storage medium may be disposed in the cooking appliance 100, or may be disposed in a cloud server, and the cooking appliance 100 may communicate with the cloud server to obtain the corresponding program.

It will be appreciated that the computer program comprises computer program code. The computer program code may be in the form of source code, object code, an executable file or some intermediate form, etc. The computer-readable storage medium may include: any entity or device capable of carrying computer program code, recording medium, U-disk, removable hard disk, magnetic disk, optical disk, computer Memory, Read-Only Memory (ROM), Random Access Memory (RAM), software distribution medium, and the like.

The controller 104 of the cooking appliance 100 is a single chip integrated with a processor, a memory, a communication module, and the like. The processor may refer to a processor included in the controller 104. The processor may be a Central Processing Unit (CPU), other general purpose processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic, discrete hardware components, etc.

In the description herein, references to the description of the terms "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example" or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.

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 alternate implementations are included within the scope of the preferred embodiment of the present invention 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 present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, such as 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, processing module-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 embodiments 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 stand-alone 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.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A control method of a cooking appliance, wherein the cooking appliance includes a heating portion, the control method comprising:

acquiring cooking time;

2. The control method according to claim 1, wherein the cooking appliance is provided with a plurality of time length ranges, each of the time length ranges corresponds to one of the preset relationships, and the determining of the heating power and the heating time length of the heating portion based on the preset relationship between the food material cooking index and the duration and the cooking time length comprises:

3. The control method according to claim 1, wherein the heating part is used to heat a pot, the heating period includes a first period and a second period, and the controlling of the heating part according to the heating power and the heating period of the heating part includes:

controlling the heating part to heat the pot with first fire power;

acquiring the temperature outside the pot;

4. The control method according to claim 3, wherein the set temperature is related to the type of the pot, the control method comprising:

and determining the set temperature according to the type of the cookware.

5. The control method according to claim 3, characterized by comprising:

6. The utility model provides a cooking utensil, its characterized in that includes the controller and is used for heating the heating portion of pan, the controller is connected heating portion, the controller is used for acquireing the cooking duration, and be used for according to the preset relation of eating material cooking index and duration with length of cooking confirms length of time firepower and the heating of heating portion are long, and are used for according to the firepower and the length of heating time control of heating portion the heating portion heating.

7. The cooking appliance according to claim 6, wherein the cooking appliance is provided with a plurality of time length ranges, each of the time length ranges corresponding to one of the preset relationships, and the controller is configured to determine the preset relationship based on the time length range in which the cooking time length is located, and to determine the heating power and the heating time length of the heating portion based on the preset relationship.

8. The cooking appliance according to claim 6, wherein the heating portion is configured to heat a pot, the heating time includes a first time and a second time, the controller is configured to control the heating portion to heat the pot with the first power, and to obtain a temperature outside the pot, and to control the heating portion to heat the pot with the second power to perform a nutrient precipitation stage for the first time and then perform a boiling stage for the second time if the temperature outside the pot is greater than or equal to a set temperature, the nutrient precipitation stage includes a stage in which a temperature inside the pot is greater than or equal to a denaturation temperature of food materials inside the pot and less than a water boiling temperature, the boiling stage includes a stage in which the temperature inside the pot is equal to the water boiling temperature, and the second power is less than the first power, the set temperature is related to the denaturation temperature of the food material, and the second firepower is determined according to the preset relation between the cooking index and the duration of the cooking.

9. The cooking appliance of claim 8, wherein the set temperature is associated with a type of pot, and the controller is configured to determine the type of pot based on a pot selection signal and to determine the set temperature based on the type of pot.

10. The cooking appliance of claim 8, wherein the controller is configured to determine the food material type based on a food material selection signal and to determine the denaturation temperature of the food material based on the food material type to determine the set temperature.

11. A computer-readable storage medium, on which a computer program is stored, characterized in that the program, when executed by a processor, implements the steps of the control method according to any one of claims 1 to 5.