CN110638310A - Cooking control method and device, cooking equipment and storage medium - Google Patents
Cooking control method and device, cooking equipment and storage medium Download PDFInfo
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- CN110638310A CN110638310A CN201910886557.2A CN201910886557A CN110638310A CN 110638310 A CN110638310 A CN 110638310A CN 201910886557 A CN201910886557 A CN 201910886557A CN 110638310 A CN110638310 A CN 110638310A
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- steam valve
- opening
- food material
- control method
- cooking
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/38—Parts, details or accessories of cooking-vessels for withdrawing or condensing cooking vapors from cooking utensils
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J2201/00—Devices having a modular construction
Abstract
The invention discloses a cooking control method, a device, cooking equipment and a storage medium, wherein the cooking control method is applied to the cooking equipment, the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, a steam valve is arranged on the cover body, and the cooking control method comprises the following steps: heating a first food material pre-added into the heating cavity to obtain the temperature of the first food material; when the temperature of the first food material reaches the preset temperature, the opening of the steam valve is opened to provide a channel for adding the second food material. By utilizing the technical scheme of the invention, the second food material can be added into the heating cavity in the opening of the steam valve, so that the food material is added in the middle of the cooking process, the cooked food has better taste, and the user experience is improved.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking control method and device, cooking equipment and a storage medium.
Background
In the cooking process, various food materials are often required to be added intermittently due to different heating time periods of the food materials. However, currently, when some cooking devices such as an electric cooker are used for cooking, all food materials are added into a heating cavity of the cooking device at one time, and then all food materials in the heating cavity are heated by a preset heating method, so that the taste of the made food is poor, and the user experience is reduced.
Disclosure of Invention
In view of this, embodiments of the present invention provide a cooking control method and apparatus, a cooking device, and a storage medium, so as to solve the problem that the taste of food made by the existing cooking device is poor.
According to a first aspect, an embodiment of the present invention provides a cooking control method applied in a cooking apparatus, where the cooking apparatus includes a body and a lid, the body is provided with a heating cavity, and the lid is provided with a steam valve, including the following steps:
heating a first food material which is added into the heating cavity in advance;
acquiring the temperature of the first food material;
and when the temperature of the first food material reaches a preset temperature, opening the opening of the steam valve.
According to the cooking control method provided by the embodiment of the invention, the first food material pre-added into the heating cavity is heated, and when the temperature of the first food material reaches the preset temperature, the opening of the steam valve is opened to provide a channel for adding the second food material, so that the second food material can be added into the heating cavity in the opening of the steam valve, the food material is added midway in the cooking process, the taste of the cooked food is good, and the user experience is improved.
With reference to the first aspect, in a first embodiment of the first aspect, after opening the opening of the steam valve, the steam valve further includes: closing the opening of the steam valve.
With reference to the first embodiment of the first aspect, in the second embodiment of the first aspect, after opening the opening of the steam valve and before closing the opening of the steam valve, the steam valve further includes:
detecting the proportion of the solid food materials to the water in the heating cavity:
and adjusting the opening area of the steam valve according to the ratio of the solid food material to the water.
With reference to the second embodiment of the first aspect, in the third embodiment of the first aspect, the adjusting the opening area of the steam valve according to the ratio of the solid food material to water includes:
when the ratio of the solid food material to the water is smaller than a first preset threshold value, increasing the opening area of the steam valve;
and when the ratio of the solid food material to the water is greater than a first preset threshold value, reducing the opening area of the steam valve.
With reference to the second and third embodiments of the first aspect, in a fourth embodiment of the first aspect, after adjusting the opening area of the steam valve according to the ratio of the solid food material to water, the method further includes: and judging whether the heating time reaches a second preset time, and closing the opening of the steam valve when the heating time reaches the second preset time.
With reference to the fourth embodiment of the first aspect, in the fifth embodiment of the first aspect, the cooking control method further includes the steps of: and when the heating time does not reach the second preset time, returning to the step of detecting the proportion of the solid food materials and the water in the heating cavity.
With reference to the second embodiment of the first aspect, in a sixth embodiment of the first aspect, the cooking method further includes: and judging whether the heating time reaches a first preset time, and if so, executing the step of detecting the proportion of the solid food materials to the water in the heating cavity.
With reference to the first aspect, in a seventh embodiment of the first aspect, the opening area of the steam valve is 0 to 3000mm2Stepless adjustable.
According to a second aspect, an embodiment of the present invention provides a cooking control device applied in a cooking apparatus, where the cooking apparatus includes a body and a lid, the body is provided with a heating cavity, and the lid is provided with a steam valve, including:
the heating module is used for heating a first food material which is added into the heating cavity in advance;
an obtaining module, configured to obtain a temperature of the first food material;
and the control module is used for opening the opening of the steam valve when the temperature of the first food material reaches the preset temperature.
According to a third aspect, an embodiment of the present invention provides a cooking apparatus, including a body and a cover, the body having a heating cavity therein, the cover having a steam valve thereon, including: a memory and a processor, wherein the memory and the processor are communicatively connected with each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method according to the first aspect or any one of the embodiments of the first aspect.
According to a fourth aspect, an embodiment of the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method of the first aspect or any one of the implementation manners of the first aspect.
Drawings
The features and advantages of the present invention will be more clearly understood by reference to the accompanying drawings, which are illustrative and not to be construed as limiting the invention in any way, and in which:
fig. 1 is a schematic flow chart of a cooking control method according to embodiment 1 of the present invention;
fig. 2 is a flowchart illustrating a cooking control method according to embodiment 2 of the present invention;
fig. 3 is a flowchart illustrating a cooking control method according to a specific example of embodiment 2 of the present invention;
fig. 4 is a flowchart illustrating a cooking control method according to embodiment 3 of the present invention;
fig. 5 is a schematic structural diagram of a cooking control apparatus according to embodiment 4 of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
The embodiment 1 of the invention provides a cooking control method, which is applied to cooking equipment, wherein the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, and a steam valve is arranged on the cover body. Fig. 1 is a schematic flow chart of a cooking control method in embodiment 1 of the present invention, and as shown in fig. 1, the cooking control method in embodiment 1 of the present invention includes the following steps:
s101: and heating the first food material pre-added into the heating cavity.
In an embodiment of the invention, the first food material refers to a food material which is pre-added to the heating chamber prior to heating the heating chamber. In the embodiment of the present invention, water is also a food material.
The invention is not limited with respect to the type and quantity of the first food material. As a specific embodiment, the first food material may be understood as a food material or/and water requiring a longer cooking time.
S102: obtaining the temperature of the first food material.
The manner of obtaining the temperature of the first food material is not limited in the present invention. As a specific embodiment, the temperature of the first food material can be further estimated by detecting the water vapor to obtain the water temperature; the temperature of the first food material can also be directly detected by the temperature sensing device.
S103: and when the temperature of the first food material reaches the preset temperature, opening the opening of the steam valve.
As a specific implementation, examples of the inventionThe opening area of the steam valve is 0-3000 mm2Stepless adjustable. For example, the steam valve can adopt a direct-through convection mode, and stepless adjustment of the opening area is completed by combining positive and negative rotation of a motor and matching of gears through stepping electric control.
In an embodiment of the invention, one of the purposes of opening the opening of the steam valve is to provide a passage for the second food material to be added. In the embodiment of the invention, the second food material refers to the food material added into the heating cavity in the heating process of the heating cavity. The type and amount of the second food material is not limited in the present invention. In an embodiment of the present invention, the second food material may be added to the heating chamber at one time after opening the opening of the steam valve, or may be added to the heating chamber in multiple times after opening the opening of the steam valve.
In the embodiment of the present invention, after the opening of the steam valve is opened, as long as the opening area of the steam valve is enough to provide the second food material to be added, the opening area of the steam valve is not limited in the present invention. In the embodiment of the invention, the opening of the steam valve can also realize the function of discharging steam. After the opening of the steam valve is opened, because the opening area of the steam valve is generally larger than that of the existing steam valve consisting of the inlet, the outlet and the condensing cavity, the rice water cannot overflow even if the heating cavity is heated by using larger power in the embodiment of the invention.
According to the cooking control method provided by the embodiment 1 of the invention, the first food material pre-added into the heating cavity is heated, and when the temperature of the first food material reaches the preset temperature, the opening of the steam valve is opened to provide a channel for adding the second food material, so that the second food material can be added into the heating cavity in the opening of the steam valve, the food material is added midway in the cooking process, the taste of the cooked food is better, and the user experience is improved.
Example 2
The embodiment 2 of the invention provides a cooking control method, which is applied to cooking equipment, wherein the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, and a steam valve is arranged on the cover body. Fig. 2 is a schematic flow chart of a cooking control method in embodiment 2 of the present invention, and as shown in fig. 2, the cooking control method in embodiment 2 of the present invention includes the following steps:
s201: and heating the first food material pre-added into the heating cavity.
S202: obtaining the temperature of the first food material.
S203: and when the temperature of the first food material reaches the preset temperature, opening the opening of the steam valve.
S204: and judging whether the heating time reaches a first preset time, and detecting the proportion of the solid food materials to the water in the heating cavity when the heating time reaches the first preset time.
The first preset duration may be set according to specific situations, and the length of the first preset duration is not limited in the embodiment of the present invention.
In embodiment 2 of the present invention, the solid food material and the water may be calculated by using a fuzzy algorithm.
S205: and adjusting the opening area of the steam valve according to the ratio of the solid food material to the water.
As a specific embodiment, the adjusting of the opening area of the steam valve according to the ratio of the solid food material to the water comprises the following steps: when the ratio of the solid food material to the water is smaller than a first preset threshold value, increasing the opening area of the steam valve to increase the water vapor overflow amount; and when the ratio of the solid food material to the water is greater than a first preset threshold value, reducing the opening area of the steam valve to reduce the water vapor overflow amount. Therefore, in the cooking process, the opening area of the steam valve can be continuously adjusted according to the proportion of the solid food materials to the water, the flowing of gas between the heating cavity and the external atmospheric pressure is realized, rice soup is placed to overflow, and the user experience is improved.
As a specific embodiment, the second food material may still be added to the heating chamber at one time or in multiple portions after the opening area of the steam valve has been adjusted.
S206: and judging whether the heating time reaches a second preset time, and closing the opening of the steam valve when the heating time reaches the second preset time.
In the embodiment of the present invention, the second preset time period may be set according to specific situations, and the length of the second preset time period is not limited in the embodiment of the present invention. The cooking process may be ended when the opening of the steam valve is closed, or the cooking may be continued for a period of time after the opening of the steam valve is closed, such as a stewing process in cooking porridge or steaming rice.
In an embodiment of the invention, the adding of the second food material may be any time between opening the steam valve in step S203 and closing the opening of the steam valve in step S206.
As a specific implementation manner, when the heating time period does not reach the second preset time period, the cooking control method of the embodiment of the invention further includes a step of returning to the step of detecting the ratio of the solid food material to the water in the heating cavity.
To explain the cooking control method of embodiment 2 of the present invention in more detail, a more detailed example 1 is given, and the cooking control method is applied to an electric rice cooker. At present, when porridge is cooked by using an electric cooker, food materials cannot be added in the middle, the porridge is single in type, and the user experience is reduced. Fig. 3 is a schematic flow chart of a cooking control method according to a specific example of embodiment 2 of the present invention, and the method is a cooking control method of eight-treasure porridge, as shown in fig. 3, and specifically includes the following steps:
step 1: adding the coix seeds, the red beans and water into the inner container of the electric cooker, wherein the proportion of the rice to the water is 1: 10, when the opening of the steam valve is in a closed state, heating according to a first preset power, judging whether the water temperature reaches a first preset temperature, if not, not starting the steam valve, and if so, turning to the step 2;
step 2: one stage of actuating the steam valve mechanism (e.g. adjusting the steam valve opening to 1500 mm)2) Adding black rice and millet, continuing heating, judging whether the working time reaches a first preset time, and turning to the step 3 when the working time reaches the first preset time:
and step 3: and acquiring a rice-water ratio, judging whether the rice-water ratio is greater than a first preset threshold value, starting a secondary stage of the steam valve mechanism when the rice-water ratio is less than the first preset threshold value, and starting a tertiary stage of the steam valve mechanism when the rice-water ratio is greater than the first preset threshold value.
Whether the steam valve mechanism is in the secondary stage or the tertiary stage, food materials can be added through the opening of the steam valve, for example, water, rice, millet, peanuts and the like can be added.
If the ratio of rice to water is 1: 9.5, the ratio of the rice water is less than the preset ratio of 1: 9, when the opening area is increased (i.e. the second stage of the steam valve mechanism is started, for example, the opening of the steam valve is 2000mm2) The water vapor overflow quantity is increased; if the ratio of rice to water is 1: 8, the ratio of rice water larger than the preset rice water is 1: 9, the opening area is reduced (i.e. three stages of actuating the steam valve mechanism, e.g. 1000mm steam valve opening)2) The water vapor overflowing amount is reduced.
And 4, step 4: judging whether the heating time length reaches a second preset time length or not, and closing the steam valve when the heating time length meets the second preset time length; and returning to the step 3 when the heating time does not reach the second preset time.
According to the cooking control method provided by the embodiment 2 of the invention, the area of the variable steam valve is regulated and controlled by detecting the temperature and the heating time of the first food material, so that the food material is added conveniently, and the user experience is improved.
Example 3
The embodiment 3 of the invention provides a cooking control method, which is applied to cooking equipment, wherein the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, and a steam valve is arranged on the cover body. Fig. 3 is a schematic flow chart of a cooking control method according to embodiment 3 of the present invention, and as shown in fig. 3, the cooking control method according to embodiment 3 of the present invention includes the following steps:
s301: and heating the first food material pre-added into the heating cavity.
S302: obtaining the temperature of the first food material.
S303: and when the temperature of the first food material reaches the preset temperature, opening the opening of the steam valve.
S304: and judging whether the heating time reaches a third preset time, and closing the opening of the steam valve when the heating time reaches the third preset time.
In an embodiment of the invention, the adding of the second food material may be any time between opening the steam valve in step S303 and closing the opening of the steam valve in step S304.
In the embodiment of the present invention, the third preset time period may be set according to a specific situation, and the length of the third preset time period is not limited in the embodiment of the present invention.
The cooking control method provided by embodiment 3 of the present invention includes heating a first food material pre-added to a heating chamber, opening an opening of a steam valve when a temperature of the first food material reaches a preset temperature to provide a channel for adding a second food material, so that the second food material can be added to the heating chamber through the opening of the steam valve, thereby realizing midway addition of the food material during a cooking process, and closing the steam valve when a heating duration reaches a third preset duration, so that the cooked food has a good taste, and user experience is improved.
Example 4
The embodiment 4 of the invention provides a cooking control device, which is applied to cooking equipment, wherein the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, and a steam valve is arranged on the cover body. Fig. 5 is a schematic structural diagram of a cooking control device in embodiment 4 of the present invention, and as shown in fig. 5, the cooking control device in embodiment 4 of the present invention includes a heating module 50, an obtaining module 52, and a control module 54.
In particular, the heating module 50 is configured to heat a first food material previously added in the heating chamber.
An obtaining module 52, configured to obtain a temperature of the first food material.
A control module 54, configured to open the opening of the steam valve when the temperature of the first food material reaches the preset temperature.
As a specific embodiment, the control module 54 is further configured to: closing the opening of the steam valve after opening the opening of the steam valve.
As a specific embodiment, the control module 54 is specifically configured to: after opening the opening of the steam valve and before closing the opening of the steam valve, detecting the ratio of solid food material to water in the heating cavity: and adjusting the opening area of the steam valve according to the ratio of the solid food material to the water.
Further, the control module 54 is specifically configured to: when the ratio of the solid food material to the water is smaller than a first preset threshold value, increasing the opening area of the steam valve; and when the ratio of the solid food material to the water is greater than a first preset threshold value, reducing the opening area of the steam valve.
As a specific embodiment, the control module 54 is further configured to: after the opening area of the steam valve is adjusted according to the ratio of the solid food material to the water, whether the heating time reaches a second preset time is judged, and when the heating time reaches the second preset time, the opening of the steam valve is closed.
Further, the control module 54 is further configured to: and when the heating time does not reach the second preset time, returning to the step of detecting the proportion of the solid food materials and the water in the heating cavity.
As a specific embodiment, the control module 54 is further configured to: and judging whether the heating time reaches a first preset time, and if so, executing the step of detecting the proportion of the solid food materials to the water in the heating cavity.
The cooking control device provided in embodiment 4 of the present invention first heats a first food material that is added in a heating chamber in advance, and when the temperature of the first food material reaches a preset temperature, opens an opening of a steam valve to provide a channel for adding a second food material, so that the second food material can be added in the heating chamber through the opening of the steam valve, thereby realizing midway addition of the food material during a cooking process, making the cooked food have a better taste, and improving user experience.
Example 5
Embodiments of the present invention also provide a cooking apparatus, which may include a processor and a memory, where the processor and the memory may be connected by a bus or in another manner, and fig. 5 illustrates an example of connection by a bus.
The processor may be a Central Processing Unit (CPU). The Processor may also be other general purpose processors, Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, or a combination thereof.
The memory, as a non-transitory computer readable storage medium, may be used to store non-transitory software programs, non-transitory computer executable programs, and modules, such as program instructions/modules (e.g., the heating module 50, the heating module 52, and the control module 54 shown in fig. 5) corresponding to a cooking control method in the cooking apparatus according to the embodiment of the present invention. The processor executes various functional applications and data processing of the processor by running non-transitory software programs, instructions and modules stored in the memory, that is, implements the cooking control method in the above-described method embodiments 1 to 3.
The memory may include a storage program area and a storage data area, wherein the storage program area may store an operating system, an application program required for at least one function; the storage data area may store data created by the processor, and the like. Further, the memory may include high speed random access memory, and may also include non-transitory memory, such as at least one disk storage device, flash memory device, or other non-transitory solid state storage device. In some embodiments, the memory optionally includes memory located remotely from the processor, and such remote memory may be coupled to the processor via a network. Examples of such networks include, but are not limited to, the internet, intranets, local area networks, mobile communication networks, and combinations thereof.
The one or more modules are stored in the memory and, when executed by the processor, perform a cooking control method as in the embodiment of fig. 1-4.
The specific details of the cooking apparatus can be understood by referring to the corresponding descriptions and effects in the embodiments shown in fig. 1 to 4, which are not described herein again.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by a computer program, which can be stored in a computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD) or a Solid State Drive (SSD), etc.; the storage medium may also comprise a combination of memories of the kind described above.
Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.
Claims (11)
1. A cooking control method is applied to cooking equipment, the cooking equipment comprises a body and a cover body, a heating cavity is arranged in the body, a steam valve is arranged on the cover body, and the cooking control method is characterized by comprising the following steps:
heating a first food material which is added into the heating cavity in advance;
acquiring the temperature of the first food material;
and when the temperature of the first food material reaches a preset temperature, opening the opening of the steam valve.
2. The cooking control method of claim 1, further comprising, after opening the opening of the steam valve:
closing the opening of the steam valve.
3. The cooking control method of claim 2, further comprising, after opening the opening of the steam valve and before closing the opening of the steam valve:
detecting the proportion of the solid food materials to the water in the heating cavity:
and adjusting the opening area of the steam valve according to the ratio of the solid food material to the water.
4. The cooking control method of claim 3, wherein adjusting the opening area of the steam valve according to the ratio of the solid food material to water comprises:
when the ratio of the solid food material to the water is smaller than a first preset threshold value, increasing the opening area of the steam valve;
and when the ratio of the solid food material to the water is greater than a first preset threshold value, reducing the opening area of the steam valve.
5. The cooking control method of claim 3 or 4, further comprising, after adjusting the opening area of the steam valve according to the ratio of the solid food material to water:
and judging whether the heating time reaches a second preset time, and closing the opening of the steam valve when the heating time reaches the second preset time.
6. The cooking control method according to claim 5, further comprising:
and when the heating time does not reach the second preset time, returning to the step of detecting the proportion of the solid food materials and the water in the heating cavity.
7. The cooking control method according to claim 3, further comprising:
and judging whether the heating time reaches a first preset time, and if so, executing the step of detecting the proportion of the solid food materials to the water in the heating cavity.
8. The cooking control method according to claim 1, wherein an opening area of the steam valve is 0 to 3000mm2Stepless adjustable.
9. The utility model provides a culinary art controlling means, is applied to among the cooking equipment, the cooking equipment includes body and lid, be equipped with the heating chamber in the body, be equipped with the steam valve on the lid, its characterized in that includes:
the heating module is used for heating a first food material which is added into the heating cavity in advance;
an obtaining module, configured to obtain a temperature of the first food material;
and the control module is used for opening the opening of the steam valve when the temperature of the first food material reaches the preset temperature.
10. The utility model provides a cooking equipment, cooking equipment includes body and lid, be equipped with the heating chamber in the body, be equipped with the steam valve on the lid, its characterized in that includes:
a memory and a processor, the memory and the processor being communicatively connected to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to perform the cooking control method of any one of claims 1 to 8.
11. A computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to any one of claims 1 to 8.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369915A (en) * | 2020-11-03 | 2021-02-19 | 珠海格力电器股份有限公司 | Cooking equipment control method and device, cooking equipment and storage medium |
| CN113331699A (en) * | 2021-07-16 | 2021-09-03 | 珠海格力电器股份有限公司 | Cooking control method and device, readable storage medium and cooking equipment |
| CN113576264A (en) * | 2021-08-30 | 2021-11-02 | 珠海格力电器股份有限公司 | Cooking method and cooking utensil for cooking porridge |
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