CN111012152B

CN111012152B - Cooking control method of cooker and cooker

Info

Publication number: CN111012152B
Application number: CN201911017177.1A
Authority: CN
Inventors: 朱泽春; 嵇国华
Original assignee: Joyoung Co Ltd
Current assignee: Joyoung Co Ltd
Priority date: 2019-10-24
Filing date: 2019-10-24
Publication date: 2021-10-08
Anticipated expiration: 2039-10-24
Also published as: CN111012152A

Abstract

The application discloses cooking control method and machine of cooking of machine of cooking, the machine of cooking includes control chip, the pot body, heating module, agitating unit, temperature sensor, and the method includes: starting to cook the appointed menu, and recording the time of reaching one or more appointed temperature points in the temperature rising process of the pot body; presetting a plurality of groups of different cooking processes aiming at the menu, and matching the plurality of groups of different cooking processes according to the recorded time; and controlling the cooking process to be continuously executed until the cooking process is finished according to preset control data corresponding to the successfully matched cooking process. This application tries to cook a short period to the menu earlier, according to the culinary art data in this period, has preset the culinary art of multiunit difference to the menu and matches in to confirm the culinary art that is fit for current culinary art process more, and then adjusts to adopting this culinary art to continue to cook, thereby helps obtaining better culinary art effect, improves the suitability and the reliability of cooking machine.

Description

Cooking control method of cooker and cooker

Technical Field

The present application relates to the field of cooking control technologies, and in particular, to a cooking control method for a cooker, and a corresponding cooker and a computer-readable storage medium.

Background

The popularization of the kitchen appliances brings great convenience to the life of people, particularly, the appearance of some novel kitchen appliances further improves the automation degree of kitchen work, and one of representatives of the novel kitchen appliances is the cooking machine. The cooking machine can cook a part of common recipes, the cooking mode mainly adopts quick-frying, and some cooking modes also support stewing, frying and the like.

In the prior art, the cooking machine adopts a fixed cooking process aiming at the same menu, and cooking parameters including heating power, cooking time and the like are not changed.

However, in practical applications, most users do not prepare raw materials strictly according to recipe data, and factors such as the weight of food materials, the cutting mode, the freshness, seasonings and the like are variable, so that the cooking duration may be insufficient or excessive, sometimes even the result of burning of the food materials occurs, and the applicability and reliability of the cooking machine are seriously affected.

Disclosure of Invention

The embodiment of the application provides a cooking control method of a cooking machine, the corresponding cooking machine and a computer readable storage medium, which are used for solving the following technical problems in the prior art: the existing frying machine adopts a fixed cooking process aiming at the same menu, and the applicability and the reliability of the frying machine are seriously influenced.

The embodiment of the application adopts the following technical scheme:

a cooking control method of a cooker, the cooker comprises a control chip, a cooker body, a heating module, a stirring device and a temperature sensor, and the method comprises the following steps:

starting to cook the appointed menu, and recording the time of reaching one or more appointed temperature points in the temperature rising process of the pot body;

presetting a plurality of groups of different cooking processes aiming at the menu, and matching the plurality of groups of different cooking processes according to the recorded time;

and controlling the cooking process to be continuously executed until the cooking process is finished according to preset control data corresponding to the successfully matched cooking process.

Optionally, recording the time to reach a specified temperature point during the temperature rise of the pot body, comprising:

timing is started after the preheating stage, and the time when the temperature of the pot body reaches the temperature peak for the first time is recorded.

Optionally, recording the time when the temperature of the pan body reaches the temperature peak for the first time, comprises:

if the temperature of the pot body is monitored to be increased to any temperature and cannot exceed any temperature within a subsequent specified time range, recording the time when the temperature of the pot body is increased to any temperature as the time when the temperature of the pot body reaches a temperature peak for the first time.

Optionally, matching among the plurality of different sets of cooking processes according to the time includes:

determining the time to first reach the temperature peak in each of the plurality of different sets of cooking processes;

and matching the recorded time with the time determined in the cooking process, and determining the cooking process with the minimum time deviation as the successfully matched cooking process.

Optionally, recording the time to reach one or more specified temperature points during the temperature rise of the pot body, including:

recording a temperature change curve in the temperature rising process of the pot body, wherein the temperature change curve comprises the time of the pot body reaching one or more specified temperature points;

matching among the plurality of different sets of cooking processes according to the recorded time, including:

and matching the shape of the temperature change curve with corresponding curves respectively provided by the different cooking processes.

Optionally, the preset cooking process for the recipe is divided according to the time consumption of the temperature rise of the pan body, and includes the following three groups:

standard cooking process, short-time cooking process and long-time cooking process.

Optionally, cooking is started for a specified recipe, and the time when one or more specified temperature points are reached in the process of temperature rise of the pot body is recorded, the pot body is in a state that all food materials and seasonings corresponding to the recipe are added.

Optionally, the cooking process indicates a cooking end confirmation temperature, the method further comprising:

when the cooking process is finished, determining whether the temperature of the pot body is lower than a cooking finishing confirmation temperature indicated by the successfully matched cooking process;

if so, controlling the heating module to continuously heat the pot body, and at least continuously heating until the temperature of the pot body reaches the cooking end confirmation temperature.

Optionally, the different sets of cooking processes are indicative of at least one of the following types of cooking conditions:

the production place, variety, freshness, cutting mode, amount and flavoring of the food material.

A cooker comprises a control chip, a cooker body, a heating module, a stirring device and a temperature sensor; the control chip comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, and the processor executes the computer program to realize the cooking control method of the cooker.

A computer-readable storage medium, which stores a computer program that, when executed by a processor, implements the cooking control method of a cooker described above.

The embodiment of the application adopts at least one technical scheme which can achieve the following beneficial effects: the cooking method comprises the steps of trying to cook a menu for a short time, matching multiple groups of different cooking processes preset for the menu according to cooking data in the short time to determine the cooking process more suitable for the current cooking process, and further adjusting to continue cooking by adopting the cooking process, so that a better cooking effect is obtained, and the applicability and the reliability of the cooking machine are improved.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

fig. 1 is a schematic view of a part of a structure of a cooker according to some embodiments of the present application;

fig. 2 is a schematic flow chart of a cooking control method of a cooker according to some embodiments of the present application;

fig. 3a to 3c are schematic diagrams of temperature changes of cooking processes of some recipes in practical application scenarios provided by some embodiments of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. 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 application.

The scheme suitability of this application is good, need not to weigh in advance the weight of eating the material to the culinary art, can be adapted to and eat uncertain factors such as different weight, different new freshness, not equidimension, and automatic culinary art intelligently gains better and comparatively unanimous culinary art effect, has improved user experience.

Fig. 1 is a schematic diagram of a partial structure of a cooker according to some embodiments of the present application, and in fig. 1, the cooker includes a control chip, a pan body, a heating module, a stirring device, a temperature sensor, and other components. The pot body is used for containing food materials and raw materials such as oil, seasonings, water and the like added for cooking the food materials; the heating module is used for heating the pot body, is generally positioned below the pot body or on the whole body, and can be a heating plate or a heating pipe and the like; the temperature sensors are used for detecting the temperature of the pot body in the cooking process (called the pot body temperature for short), and the number of the temperature sensors can be multiple; the stirring device is used for stirring the contents in the pot body and can be a stirring knife, a slice and the like; the control chip comprises a memory, a processor and a computer program which is stored on the memory and can be operated on the processor, and the control chip is matched with the heating module, the temperature sensor, the stirring device and other parts to work, so that the automatic operation in the whole cooking process can be controlled.

Fig. 2 is a schematic flow chart of a cooking control method of a cooker according to some embodiments of the present disclosure, which may be applied to the cooker in fig. 1, where an execution main body includes at least a control chip.

The process in fig. 2 comprises the following steps:

s200: and starting cooking for the specified menu, and recording the time of reaching one or more specified temperature points in the process of increasing the temperature of the pot body.

In some embodiments of the present application, the recipe is cooked according to a specified unified cooking process, so that the recorded data is laterally contrastable and has more reference value. In this unified cooking process, the maximum heating power can be used to preheat the pan body so that the time can be quickly recorded.

The temperature rise of the pot is mainly concerned from the preheating stage, which usually lasts for a small part of the whole cooking process. In the preheating stage, the temperature of the pot body can continuously rise, and the temperature can also continuously rise for a short time of the next stage, in this case, the cooking data recorded in the step S200 is only the early-stage data of the whole cooking process, so that even if the cooking process adopted in the step S200 is not appropriate, as long as the cooking process can be adjusted in time, the influence on obtaining a good final cooking effect is not great.

In some embodiments of the present application, the specified temperature point may be a flagged indeterminate temperature. The specified temperature point comprises a temperature peak reached by the temperature of the pot body for the first time, the lowest temperature of the pot body in a specified time range and the like.

S202: and presetting a plurality of groups of different cooking processes aiming at the menu, and matching the plurality of groups of different cooking processes according to the recorded time.

In some embodiments of the present application, the cooking process indicates corresponding cooking parameters (heating power, heating time, stirring manner, etc.), and may also indicate reference data of the temperature change of the pot body under such cooking parameters. If the reference data exists, the recorded time can be directly compared with the reference data, and the cooking process corresponding to the reference data with smaller deviation can be used as a more matched cooking process. If the reference data is not available, the temperature rise time can be indirectly calculated according to the cooking parameters, or the cooking parameters can be indirectly calculated according to the recorded time, so that the cooking process can be matched.

In some embodiments of the present application, the reference data described above is in digital form or graphical form. In the former case, the reference data may be specifically expressed as pairs of values, each pair of values comprising a temperature and its corresponding time. For the latter case, the reference data may specifically represent a temperature change curve or a temperature change discrete point diagram, which is more intuitive, and the comparison means is richer, and the comparison may be performed by matching the pattern shape.

S204: and controlling the cooking process to be continuously executed until the cooking process is finished according to preset control data corresponding to the successfully matched cooking process.

In some embodiments of the present application, the preset control data comprises cooking parameters of the cooking process; remedial control data may also be included to remedy negative effects of previously improper cooking processes, for example, if an improper cooking process results in too fast a temperature rise, the remedial control data may instruct the heating module to suspend heating for a period of time, or if the cooker has an active cooling device, the control data may instruct the active cooling device to cool the pan body.

By the method of fig. 2, the recipe is tried to be cooked for a short time, and according to cooking data in the time, a plurality of groups of different cooking processes are preset for the recipe to be matched, so that the cooking process more suitable for the current cooking process is determined, and further the cooking process is adjusted to be adopted for continuing cooking, so that a better cooking effect is obtained, and the applicability and the reliability of the cooking machine are improved. The method gets rid of the possibility that the conventional cooking machine can only cook fixed food materials through a fixed cooking process, and for a user, the user can more flexibly and freely prepare raw materials, so that the limitation of the user on a menu and the cooking machine is reduced, the user does not need to cook according to the weight of the related food materials strictly, and the experience is better.

Based on the method of fig. 2, some embodiments of the present application also provide some specific embodiments of the method, and further embodiments, and further description is provided below.

In some embodiments of the present application, for step S200, in addition to recording the time, more auxiliary data may be recorded, facilitating subsequent matching to a more accurate cooking process. The auxiliary data includes, for example: the temperature reached after a given time (e.g., from the beginning of the preheat phase, the temperature reached by the pan body after 1 minute), the pressure within the pan body, the noise loudness and frequency, etc.

In some embodiments of the present application, if the temperature of the pot body is monitored to rise to any temperature and cannot exceed any temperature within a specified time range, the time when the temperature of the pot body rises to any temperature is recorded as the time when the temperature of the pot body reaches the temperature peak for the first time.

In practical application, due to the influence of cooking environment, there may be slight fluctuation up and down in the temperature rise process of the pot body, and such fluctuation is not enough as a temperature peak, and in order to prevent the temperature peak from being judged by mistake due to such fluctuation, the above specified time range may be set to be slightly longer, for example, to several seconds to ten seconds.

The temperature of the pot body reaches the temperature peak for the first time, and then the temperature may drop in a period of time. The reasons for this process are mainly: the water evaporation process is that water is heated to 100 ℃ from a certain temperature to reach a boiling point, subsequent heat absorption is changed into water vapor, the energy required for changing the water from 100 ℃ into the water vapor is about 7 times of the energy required for heating the water from normal temperature to 100 ℃, a large amount of energy is required for instantaneous water evaporation, and the energy of the non-volatile food materials and the pot body at the moment of evaporation is transferred to the 100 ℃ water evaporation, so that the temperature of the pot body is reduced.

When a plurality of different groups of cooking processes are matched, the time of reaching the temperature peak for the first time is respectively determined in the cooking processes, the recorded time is matched with the time determined in the cooking processes, and the cooking process with the minimum time deviation is determined as the successfully matched cooking process. The matching scheme only needs to match one time datum, so that the efficiency is high and the computing resource can be saved.

In addition, the recorded time may be either before or after the time determined during the cooking process, and thus, there may be two sets of cooking processes with the least time deviation, one positive deviation and the other negative deviation, simultaneously. In this case, in order to ensure the reliability of cooking and to avoid overcooking leading to a pot-burnt state, the subsequent group of cooking processes may be selected as the cooking processes that are successfully matched.

In some embodiments of the present application, it has been mentioned above that the reference data may also be in graphical form, and for convenience of description, it is assumed that a graphical reference data is referred to as a cooking curve, which shows at least a correspondence between a cooking time and a pan body temperature under a corresponding cooking process. Then, for step S200, a temperature change curve during the temperature rise of the pan body may be recorded, where the temperature change curve includes the time when the pan body reaches one or more specified temperature points, and then, the recorded temperature change curve may be shape-matched with each cooking curve.

In some embodiments of the present application, the number of cooking process sets should not be too large, otherwise the efficiency is reduced, and two to three sets may be preset. Taking three preset groups as an example, one group can be used as a standard cooking process, the standard cooking process is used as a reference group, and the other two groups are respectively a group with positive deviation and a group with negative deviation relative to the reference group. The positively biased group cooks relatively late in time, requiring a relatively long time to cook, and is therefore referred to as a long cook cycle, and the negatively biased group cooks relatively early in time, taking a relatively short time to cook, and is therefore referred to as a short cook cycle. If two groups of cooking processes are preset, for example, a group of short-time cooking processes and a group of long-time cooking processes are respectively preset, the two groups of cooking processes are mutually used as references.

According to the foregoing description, it is more intuitive that some embodiments of the present application further provide some experimental data corresponding to fig. 2 in practical application scenarios. Fig. 3a to 3c are schematic diagrams illustrating temperature changes of cooking processes of some recipes in practical application scenarios provided by some embodiments of the present application, and in the practical application scenarios, the three groups of cooking processes are preset, and the three groups of cooking processes respectively provide corresponding standard cooking curves, long-time cooking curves, and short-time cooking curves for matching.

For the recipe sour and hot shredded potatoes, a standard cooking curve is preset. 300 grams of shredded potatoes, the segmentation size is certain to the power of 1600W cooks, and whole culinary art time is 3 minutes 50 seconds, and the time that the temperature of pot body reachs the temperature crest for the first time is 110 seconds, considers the positive and negative 10% of actual deviation, considers 100 ~ 120 seconds's time range as normal, belongs to standard culinary art, based on this, predetermines other culinary art curves, obtains to predetermine the data as shown in following table 1:

TABLE 1

Next, based on table 1, three sets of cooking experimental data of the shredded hot and sour potatoes were analyzed.

First set of experimental data:

150 g of shredded potatoes, 25 g of green pepper, and a proper amount of oil, salt, white vinegar, pepper powder and dry pepper; cutting the washed food material; selecting a corresponding menu, and adding seasonings and food materials according to the operation steps; after all raw materials are added, cooking is started, the temperature of the bottom of the pot body (as the temperature of the pot body) is recorded, when the temperature reaches a certain temperature, the temperature larger than the certain temperature does not appear within 10 seconds of a certain time range, the certain temperature is judged to be a first temperature peak, the corresponding time is recorded to be 85 seconds (about 1.42 minutes), the matching with the short-time cooking curve is successful, the cooking is subsequently carried out according to the cooking parameters of the short-time cooking curve, the cooking time is 3 minutes and 20 seconds, and the temperature change in the cooking process is shown in figure 3 a.

In fig. 3a, 0 min to 1.42 min is a stirring and stir-frying stage, at this time, the temperature in the pan can be rapidly raised, the power is preferably 1600w, at this time, the stirring device performs stirring, and the heating uniformity of the dish is improved; when the first temperature peak is reached, the recorded time is short because the food material amount is small, in practical application, according to the time, it can be known that a user does not configure dishes according to a standard menu at the moment, and the cooking parameters of a subsequent cooking stage are adjusted at the moment, under the standard condition, a constant-temperature quick-frying cooking stage generally controls the dishes to cook for a preset time at a constant temperature point, because the food material amount is small at the moment, if the cooking is continuously executed according to the constant-temperature quick-frying data under the standard condition, the food material is possibly burnt, and in order to prevent the cooking quality after 1.42 minutes from being deteriorated, the cooking time of the constant-temperature quick-frying can be reduced; after the constant-temperature stir-frying cooking stage, the juice collecting program is started, and when the amount of the food is small, the temperature rising rate is higher than normal, so that the heating device is turned off earlier than in the standard case to avoid burning out in consideration of the delay of the temperature detection data.

Second set of experimental data:

300 g of shredded potatoes, 50 g of green pepper, and a proper amount of oil, salt, white vinegar, pepper powder and dry pepper; cutting the washed food material; selecting a corresponding menu, and adding seasonings and food materials according to the operation steps; after all raw materials are added, cooking is started, the temperature of the bottom of the pot body (as the temperature of the pot body) is recorded, when the temperature reaches a certain temperature, the temperature larger than the certain temperature does not appear within 10 seconds of a certain time range, the certain temperature is judged to be a first temperature peak, the corresponding time is recorded to be 114 seconds (about 1.9 minutes), the matching with a standard cooking curve is successful, the cooking is carried out according to the cooking parameters of the standard cooking curve subsequently, the cooking time is 3 minutes and 50 seconds, and the temperature change in the cooking process is shown in figure 3 b.

Third set of experimental data:

500 g of shredded potatoes, 90 g of green pepper, and a proper amount of oil, salt, white vinegar, pepper powder and dry pepper; cutting the washed food material; selecting a corresponding menu, and adding seasonings and food materials according to the operation steps; after all raw materials are added, cooking is started, the temperature of the bottom of the pot body (as the temperature of the pot body) is recorded, when the temperature reaches a certain temperature, the temperature larger than the certain temperature does not appear within 10 seconds of a certain time range, the certain temperature is judged to be a first temperature peak, the corresponding time is recorded to be 154 seconds (about 2.56 minutes), the matching with the long-term cooking curve is successful, the cooking is subsequently carried out according to the cooking parameters of the long-term cooking curve, the cooking time is 4 minutes and 50 seconds, and the temperature change in the cooking process is shown in figure 3 c.

The control of the cooking parameters of the third set is reversed from the first set.

In some embodiments of the present application, all the ingredients and seasonings corresponding to the recipe can be added to the pot at one time, and then the cooking is started and the time is recorded. Therefore, raw materials do not need to be added in the cooking process, temperature fluctuation caused by human intervention is reduced, and the time of reaching the temperature peak is recorded more accurately.

In some embodiments of the present application, the cooking process indicates a cooking end confirmation temperature, and in practical applications, even if the cooking is continued according to the correct cooking process, the subsequent temperature variation curve may still have a deviation, and in order to ensure the cooking effect and prevent the pan from being burnt, the cooking end confirmation temperature may be used as a reference point to compensate when the cooking process is about to end.

Specifically, when the cooking process is finished, whether the temperature of the pot body is lower than a cooking finishing confirmation temperature indicated by the successfully matched cooking process is determined, if yes, the heating module is controlled to continue heating the pot body, and at least the pot body is continuously heated until the temperature of the pot body reaches the cooking finishing confirmation temperature. Taking the sour and hot shredded potatoes as an example, assuming that the cooking end confirmation temperature of the successfully matched cooking curve is 170 ℃, after cooking according to the cooking curve for enough time and not reaching 170 ℃, heating to 170 ℃ with certain power can be continued, and then the cooking process is ended.

Based on the same idea, some embodiments of the present application further provide a computer-readable storage medium, where a computer program is stored, and when the computer program is executed by a processor, the method for controlling cooking of a cooker is implemented.

The embodiments in the present application are described in a progressive manner, and the same and similar parts among the embodiments can be referred to each other, and each embodiment focuses on the differences from the other embodiments.

It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.

Claims

1. A cooking control method of a cooking machine, the cooking machine comprises a control chip, a pot body, a heating module, a stirring device and a temperature sensor, and is characterized by comprising the following steps:

starting cooking for a specified menu, and recording the time of reaching one or more specified temperature points in the process of increasing the temperature of the pot body, wherein the method comprises the following steps: timing is started after the preheating stage, and the time when the temperature of the pot body reaches the temperature peak for the first time is recorded;

2. The cooking control method of the cooker as claimed in claim 1, wherein the recording of the time at which the temperature of the pan body reaches the temperature peak for the first time comprises:

3. The cooking control method of a cooker as claimed in claim 1, wherein matching among the plurality of different sets of cooking processes according to the time comprises:

4. The cooking control method of the cooker as claimed in claim 1, wherein the recording of the time to reach one or more designated temperature points during the rise of the temperature of the pot comprises:

5. The cooking control method of the cooking machine as claimed in claim 1, wherein the cooking processes preset for the recipe are divided according to the time consumption of the rise of the pan body temperature, and include three groups:

6. The cooking control method of the cooker as claimed in claim 1, wherein the cooking is started for a specified recipe, and the time when one or more specified temperature points are reached during the temperature rise of the pan body is recorded, and the pan body is in a state that all the ingredients and seasonings corresponding to the recipe have been added.

7. The cooking control method of a cooker as claimed in claim 1, wherein the cooking process indicates a cooking end confirmation temperature, the method further comprising:

8. Cooking control method of a fryer according to any one of claims 1 to 7, characterised in that different sets of said cooking processes indicate at least one of the following types of cooking conditions:

the production place, variety, freshness, cutting mode, weight and seasoning of the food material.

9. A cooker is characterized by comprising a control chip, a cooker body, a heating module, a stirring device and a temperature sensor; the control chip comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the processor implements the method of any one of the preceding claims 1 to 8 when executing the computer program.