CN111665743A - Cooking control method and device and computer readable storage medium - Google Patents
Cooking control method and device and computer readable storage medium Download PDFInfo
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- CN111665743A CN111665743A CN201910168868.5A CN201910168868A CN111665743A CN 111665743 A CN111665743 A CN 111665743A CN 201910168868 A CN201910168868 A CN 201910168868A CN 111665743 A CN111665743 A CN 111665743A
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- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
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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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Abstract
The embodiment of the application discloses a cooking control method, which is applied to cooking equipment and comprises the following steps: determining a cooking food material; if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time; stopping the heating in the first stage at the pre-cooking starting time; at the cooking start time, the second stage of heating is performed. The embodiment of the application also discloses a cooking control device and a computer readable storage medium.
Description
Technical Field
The present application relates to the field of cooking control technologies, and in particular, to a cooking control method and apparatus, and a computer-readable storage medium.
Background
Modern people pay more and more attention to health preservation, and coarse cereals belong to coarse grains and comprise sorghum, millet, buckwheat, oat, barley, coix seeds and other foods. Coarse cereals contain rich nutrient substances, so that coarse cereal foods are concerned by more and more health preserving people. In the prior art, when a user cooks porridge, water and coarse cereals are put into an electric cooker according to a certain proportion, and the electric cooker cooks directly. And as the coarse cereals contain a lot of coarse fibers, after cooking is finished, the situation that the cooked coarse cereals are not cooked is caused, so that the coarse cereals are difficult to eat by a user, and the cooking experience of the user is influenced.
Disclosure of Invention
To solve the foregoing technical problems, embodiments of the present application are directed to a cooking control method, a cooking control device, and a computer-readable storage medium.
The technical scheme of the embodiment of the application is realized as follows:
the embodiment of the application provides a cooking control method, which is applied to cooking equipment and comprises the following steps:
determining a cooking food material;
if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time;
stopping the heating in the first stage at the pre-cooking starting time;
at the cooking start time, the second stage of heating is performed.
An embodiment of the present application provides a cooking control device, the device includes: a heating body and a processor;
the heating body is arranged in the cooking equipment and is connected with the processor;
the processor is arranged in the cooking equipment and used for determining cooking food materials; if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time; controlling the heating body to perform first-stage heating at the pre-cooking starting time and then stopping the heating; and controlling the heating body to perform second-stage heating at the cooking starting time.
An embodiment of the present application provides a computer storage medium, on which a computer program is stored, and the computer program, when executed by a processor, implements the above cooking control method.
In the embodiment of the application, if when the cooking food material comprises the set cooking object, the cooking food material is heated firstly, and the heated cooking food material is soaked for a period of time after the heating is stopped, so that the cooking food material can be fully soaked, the cooking food material is fully soaked, the situation that the cooking object is not cooked is avoided, and the taste of the cooking food material is improved.
Drawings
In the drawings, which are not necessarily drawn to scale, like reference numerals may describe similar components in different views. Like reference numerals having different letter suffixes may represent different examples of similar components. The drawings illustrate generally, by way of example, but not by way of limitation, various embodiments discussed herein.
Fig. 1 is a first schematic flow chart illustrating an implementation of a cooking control method according to an embodiment of the present application;
fig. 2 is a schematic flow chart illustrating an implementation of a cooking control method according to an embodiment of the present application;
fig. 3 is a schematic flow chart illustrating a third implementation of the cooking control method according to the embodiment of the present application;
fig. 4 is a schematic flow chart illustrating implementation of a cooking control method according to an embodiment of the present application;
FIG. 5 is a schematic diagram of a cooking process of a boil treatment according to an embodiment of the present application;
FIG. 6 is a schematic diagram of a cooking process without boiling treatment according to an embodiment of the present application;
fig. 7 is a schematic view of the temperature profile of the food material to be cooked in fig. 6;
fig. 8 is a fifth schematic flow chart illustrating implementation of a cooking control method according to an embodiment of the present application;
fig. 9 is a schematic structural diagram of a cooking control device according to an embodiment of the present application.
Detailed Description
It should be understood that the specific embodiments described herein are merely illustrative of the technical solutions of the embodiments of the present application and do not limit the technical scope of the embodiments of the present application.
The embodiment of the application provides a cooking control method, which is applied to cooking equipment, wherein the cooking equipment can comprise a device capable of cooking food materials, such as an electric cooker, a pressure cooker, a steamer, a multifunctional pot and the like.
Fig. 1 is a first schematic flow chart of a cooking control method according to an embodiment of the present application, and as shown in fig. 1, the method includes the following steps:
step S101: determining a cooking food material;
the cooking food material is food material put into the cooking device. When cooking ingredients are put into the cooking device, the cooking device may determine ingredient information of the cooking ingredients placed in the cooking device according to information such as a cooking mode input by a user, and collected images of the cooking ingredients.
Step S102: if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time;
the pre-cooking start time is before the cooking start time.
Here, it is determined whether or not a set cooking target is included in the cooking materials obtained in step S101, and the set cooking target may be coarse cereals such as sorghum, millet, buckwheat, soybeans, and mung beans. And if the set cooking object is included in the cooking food material, determining the pre-cooking starting time and the cooking starting time. Wherein, when the cooking mode input by the user is the appointed cooking mode, the pre-cooking starting time and the cooking starting time can be determined according to the appointed time. The designated cooking mode may be a coarse cereal porridge mode.
The precooking start time is the start time of the first stage of heating, and the cooking start time is the start time of the second stage of heating. Such as: the precooking start time is 12:00 and the cooking start time is 13: 00. The time interval between the pre-cooking start time and the cooking start time may be referred to as a total soaking time. When the precooking start time is 12:00 and the cooking start time is 13:00, the total soaking time is 1 hour. The total soaking time can be fixed or unfixed.
Step S103: stopping the heating in the first stage at the pre-cooking starting time;
and when the system time of the cooking equipment reaches the pre-cooking starting time, controlling a heating body of the cooking equipment to heat in a first stage, and controlling the heating body to stop heating in the first stage when the heating body heats for a period of time.
Here, the heating of the first stage may be stopped with the heating period of the first stage, i.e., the pre-cooking period, as a stop condition. The pre-cooking time period may be the same or different for different cooking objects. The temperature inside the cooking device can also be used as a stop condition to stop the first stage of heating, such as: when the temperature of the cooking food material in the cooking device reaches 120 ℃, the heating in the first stage is stopped. The stop condition for stopping the heating in the first stage in the embodiment of the present application may be set according to actual requirements.
Step S104: at the cooking start time, the second stage of heating is performed.
And when the system time of the cooking equipment reaches the cooking starting time, controlling the heating body of the cooking equipment to perform the second-stage heating, and controlling the heating body to stop the second-stage heating when the heating body is heated for a period of time, so as to finish the cooking of the cooking food.
In an embodiment, the method further comprises: determining the beginning time of soaking; accordingly, stopping after performing the first stage of heating at the pre-cooking start time includes: performing a first stage of heating at the pre-cooking start time; at the soaking start time, the first stage heating is stopped.
The soaking start time is a time between the cooking start time and the cooking start time, such as: precooking start time was 12:00, soaking start time was 12:20, and cooking start time was 13: 00. And stopping the heating in the first stage at the beginning time of soaking, and entering the soaking process.
At this time, the total soaking time includes a precooking time and a soaking time, the precooking time is a time period from the precooking start time to the soaking start time, and the soaking time is a time period from the soaking start time to the cooking start time. The values of the precooking duration and the soaking duration can be set according to actual requirements. Wherein, the soaking time can be input by a user.
In an embodiment, the determining the soaking start time includes: determining the soaking starting time according to the pre-cooking starting time and the pre-cooking duration; wherein the pre-cooking time period is a heating time period of the first stage. Such as: the pre-cooking starting time is 12:00, and when the pre-cooking time is 20 minutes, the soaking starting time is 12: 20.
In an embodiment, the method further comprises: determining a pre-cooking time according to the cooking object; accordingly, stopping after performing the first stage of heating at the pre-cooking start time includes:
and at the pre-cooking starting time, heating in the first stage, and stopping heating after the pre-cooking time is heated.
Wherein the precooking time period is the heating time period of the first stage. The pre-cooking time period may be different for different cooking objects. Such as: the precooking time period corresponding to the soybeans is 15 minutes, and the precooking time period corresponding to the mung beans is 25 minutes.
And the cooking equipment determines the current pre-cooking time according to the cooking object in the placed cooking food material. Such as: when the cooking food materials are rice and soybeans, the cooking food materials comprise soybeans, and the pre-cooking time is 15 minutes; when the cooking food materials are rice and mung beans, the cooking food materials comprise mung beans, and the pre-cooking time is 25 minutes.
In this application embodiment, the cooking food material is heated in the first stage and then is stopped, and in the time period from the stop of the first-stage heating to the start of the second-stage heating, the heated cooking food material is fully soaked, and then the fully soaked cooking food material is heated in the second stage, so that the whole cooking process includes: the three stages of heating, soaking and heating are adopted, so that the cooking mouthfeel of the cooking object in the cooking food material is improved, and the situation that the cooking object is not cooked after cooking is finished is avoided. In addition, the soaking process of the food materials is finished in the cooking equipment without human participation, the process that a user singly soaks the set cooking object before cooking is omitted, and the human dependence degree of the cooking process is reduced.
The embodiment of the application provides a cooking control method, which is applied to cooking equipment, wherein the cooking equipment can comprise a device capable of cooking food materials, such as an electric cooker, a pressure cooker, a steamer, a multifunctional pot and the like.
Fig. 2 is a schematic view of a second implementation flow of the cooking control method according to the embodiment of the present application, as shown in fig. 2, the method includes the following steps:
step S201: determining a cooking food material;
step S202: if the cooking food material comprises the set cooking object, determining the appointment time input by the user;
the appointment time entered by the user may be: a scheduled meal time indicating a time required for a meal, a scheduled precooking start time indicating a precooking start time, a scheduled cooking start time indicating a cooking start time, and the like. The actual time value input by the user can be time information or time period information, and if the actual time value is the time period information, the reservation time input by the user is determined according to the time period information input by the user.
Step S203: determining the pre-cooking starting time and the cooking starting time according to the reserved time;
after the reservation time input by the user is determined in step S202, a pre-cooking start time and the cooking start time are calculated according to the reservation time.
Here, the pre-cooking start time and the cooking start time are calculated in three calculation manners, depending on the reservation time, including:
the first method is as follows:
if the reserved time comprises: reserving a meal time or a cooking start time, the determining the pre-cooking start time and the cooking start time according to the reserved time, comprising: determining the cooking starting time according to the reserved time; and determining the pre-cooking starting time according to the cooking starting time and the set total soaking time.
Here, when the scheduled time is the scheduled meal time, the cooking start time is determined according to the cooking time length and the scheduled meal time. Here, the cooking time period may be different according to the number of food materials and the cooking pattern. When the reserved time is the reserved cooking start time, the reserved cooking start time is used as the cooking start time. After the cooking start time is determined, a pre-cooking start time is calculated based on the cooking start time and the total soaking time. The value of the total soaking time can be set according to actual requirements. The total soaking time can be reserved according to the time required by maximum boiling of the water scale mark in the electric cooker.
Such as: the scheduled meal time is 7:00, i.e. user reservation 7:00 meals, 7: subtracting the cooking time length by 1 hour on the basis of 00 to obtain the cooking starting time of 6: 00, i.e. indication 6: 00 begin the second stage of heating. In the following step 6: subtracting the total soaking time from 1 hour on the basis of 00 to obtain the precooking starting time of 5: 00, i.e. indicated as 5: 00 begin the first stage of heating.
For another example: the cooking start time is scheduled to be 6: 00, i.e. user reservation 6: 00, cooking is started, and the cooking starting time is 6: 00, i.e. indication 6: 00 begin the second stage of heating. In the following step 6: subtracting the total soaking time from 1 hour on the basis of 00 to obtain the precooking starting time of 5: 00, i.e. indicated as 5: 00 begin the first stage of heating.
Here, the total soaking time period of 1 hour includes a precooking time period and a soaking time period. The size of the total soaking time can be set according to the actual requirement of a user.
In the first mode, the total soaking time is a fixed value. At this time, the pre-cooking time length and the soaking time length included in the total soaking time length are also fixed values.
The second method comprises the following steps:
if the reserved time comprises: reserving a meal time, determining the pre-cooking start time and the cooking start time according to the reserved time, comprising: determining the cooking starting time according to the reserved time; taking a scheduled receiving time as the pre-cooking starting time; the reservation receiving time is the time when the user inputs the reservation time.
Here, the reserved time is a reserved meal time, the cooking start time is determined according to the reserved meal time and the cooking time, and the cooking time may be different according to the number of food materials and different cooking modes. The time when the user inputs the reservation time is used as the pre-cooking starting time, and the time when the user inputs the reservation time may be the time when the user selects the cooking starting instruction after inputting the reservation time. The selection start cooking instruction instructs the user to complete the reservation operation.
Such as: the user is at 1: 00 receiving the scheduled dining time 7 input by the user: 00, i.e. user reservation 7:00 meal, the precooking starting time is 1: 00, indicated at 1: 00 starts the first stage of heating and starts at 7: subtracting the cooking time length by 1 hour on the basis of 00 to obtain the cooking starting time of 6: 00, i.e. indication 6: 00 begin the second stage of heating.
In the second mode, the total soaking time is not fixed. At this time, the pre-cooking time included in the total soaking time is fixed, and the soaking time is not fixed. The soaking time is determined according to the soaking time when the first stage heating stops and the cooking starting time when the second stage heating starts.
The third method comprises the following steps:
if the reserved time comprises: reserving a pre-cooking start time, the determining the pre-cooking start time and the cooking start time according to the reserved time, comprising: taking the reserved time as the precooking starting time; and determining the cooking starting time according to the pre-cooking starting time and the set total soaking time.
The reserved time is reserved pre-cooking starting time, namely the pre-cooking starting time is determined, and the cooking starting time is determined according to the pre-cooking starting time and the total soaking time.
Such as: the reservation precooking starting time for receiving the input of the user is 5: 00, i.e. user reservation 5: 00 starts the first stage of heating, then the precooking start time is 5: 00, i.e. indication 5: 00 begin the first stage of heating. In the following step 5: 00 plus a total soaking time of 1 hour, a cooking start time of 6: 00, i.e. indicated as 6: 00 begin the second stage of heating.
Here, the total soaking time period of 1 hour includes a precooking time period and a soaking time period. The size of the total soaking time can be set according to the actual requirement of a user.
In the third mode, the total soaking time is a fixed value. At this time, the pre-cooking time length and the soaking time length included in the total soaking time length are also fixed values.
In one embodiment, determining the pre-cooking start time and the cooking start time according to the reserved time further includes: determining the cooking starting time according to the reserved time; obtaining the reservation waiting time length according to the cooking starting time and the reservation receiving time; the reservation receiving time is the time for the user to input the reservation time; if the reserved waiting time is longer than or equal to the set total soaking time, determining the precooking starting time; wherein the total soaking time is the time interval from the first stage heating to the second stage heating.
Here, when the cooking material is a preset cooking material, the cooking mode is determined, the scheduled time is input, and the cooking start time is obtained according to the scheduled time. Receiving a preset time to a cooking starting time as a preset waiting time, performing first-stage heating treatment and soaking treatment in the preset waiting time, comparing the preset waiting time with the sum of the first-stage heating time and the soaking time, wherein the sum of the first-stage heating time and the soaking time is the total soaking time, and if the preset waiting time is less than the total soaking time, directly performing the cooking process without performing the first-stage heating and soaking treatment; if the reserved waiting time is longer than or equal to the total soaking time, pre-cooking is carried out at the pre-cooking starting time, soaking treatment is carried out when the soaking starting time is reached, and finally cooking is carried out at the cooking starting time until the cooking time is reached.
Step S204: stopping the heating in the first stage at the pre-cooking starting time;
here, the heating of the first stage may be stopped at the soaking start time.
Step S205: at the cooking start time, the second stage of heating is performed.
In the embodiment of the present application, the setting is different by the reserved time, such as: a scheduled meal time, a scheduled cooking start time, a scheduled reception time, and a scheduled pre-cooking start time, the pre-cooking start time and the cooking start time being obtained by a plurality of different scheduled times. The embodiment considers the different types of the reserved time, flexibly sets the required reserved time, and greatly facilitates the cooking of the user under various conditions.
In the first or second aspect, if the reserved time is a reserved dining time, determining the cooking start time according to the reserved time includes, as shown in fig. 3:
step S301: acquiring cooking time and cooling time;
wherein the cooking time period characterizes a time period required for the second stage of heating; the cooling time is the time required for cooling to the dining temperature after the second-stage heating is finished.
After the cooking food materials are heated and cooked in the second stage, the temperature of the food in the electric rice cooker is high, a user cannot eat the food immediately, and the food needs to be cooled for a period of time to reach the dining temperature. Here, the time period from the end of the second stage heating to the cooling to the dining temperature is the cooling time period, and the cooling time period may be a set fixed time period or may be calculated according to the ambient temperature and the cooking mode input by the user. Wherein, the dining temperature is suitable for the temperature that the user can directly eat, for example: 30 degrees and 45 degrees.
In an embodiment, the method further comprises: acquiring the ambient temperature of a space where the cooking equipment is located, and determining a temperature coefficient corresponding to the ambient temperature; determining a mode coefficient corresponding to a cooking mode input by a user; and determining the cooling time length according to the set reference time length, the temperature coefficient and the mode coefficient.
The cooling time duration can be calculated through the cooking mode and the ambient temperature, and a cooling reference time duration M, temperature coefficients a corresponding to different ambient temperatures and mode coefficients b corresponding to different cooking modes which are measured through a large number of experiments and are used in different ambient temperatures and different cooking function modes can be written in the cooking equipment in advance.
The cooling reference time length M is a set reference time length and is a fixed time length. The size of the cooling reference time length M can be set according to actual requirements.
In practical applications, the cooling reference time period M may be determined under a specific cooking mode and a specific ambient temperature, such as: under the test condition that the function of the coarse cereal porridge is realized and the environment temperature is 25 ℃, counting a plurality of cooling time, and determining the cooling reference time according to the plurality of cooling time obtained through counting.
Different ambient temperatures correspond to different temperature coefficients a. Such as: when the ambient temperature is 25 ℃, the temperature coefficient is 1.0; when the ambient temperature is 30 ℃, the temperature coefficient is 1.1; when the ambient temperature is 35 ℃, the temperature coefficient is 1.2; the temperature coefficient was 0.9 at an ambient temperature of 20 ℃.
Different cooking modes correspond to different mode coefficients b. Such as: the soup cooking function is realized, the edible temperature is 40-50 ℃, and the coefficient is 1.5; cooking function, the edible temperature is 60 to 70 ℃, and the coefficient is 1.0;
here, the ambient temperature is collected by a temperature sensor provided in the cooking apparatus, and a temperature coefficient corresponding to the current ambient temperature is determined.
And determining a temperature coefficient corresponding to the current environment temperature, determining a mode coefficient corresponding to the current cooking mode, and calculating the current environment temperature and the cooling time in the current cooking mode according to the formula (1).
T＝M*a*b (1)；
Such as: the current cooking mode is a soup cooking mode, the environment temperature is 35 ℃, and the cooling reference time is 30 minutes; the cooling time is 30 × 1.2 × 1.5 ═ 54; wherein 1.2 is a temperature coefficient corresponding to an ambient temperature of 35 degrees, and 1.5 is a mode coefficient corresponding to a soup cooking mode. It can be seen that in the soup cooking mode, when the ambient temperature is 35 ℃, the cooling time is 54 minutes.
In this embodiment, the cooling time is obtained by calculating the cooling reference time, the temperature coefficient and the mode coefficient, except for this method, the cooling time can also be calculated by the altitude and the food material consumption, and the calculation mode of the cooling time is not limited in any way in the embodiment of the present application.
Step S302: and determining the cooking starting time according to the appointment time, the cooking time and the cooling time.
And the sum of the cooking time length and the cooling time length is the time difference between the cooking start of the second-stage heating and the appointed meal time, and the cooking start time is determined according to the appointed time, the cooking time length and the cooling time length. Such as: the scheduled meal time is 17:00, the cooking time is 1 hour, the cooling time is 30 minutes, and the cooking starting time is 15: 30.
In the embodiment of the application, the cooling time is obtained through the cooking mode and the ambient temperature, the cooling time is added after the cooking time is long, a part of cooling time is reserved, the dining time is reserved according to a user, when the user starts to have a dinner when the dining time is reserved, the food temperature just reaches the edible temperature, and the cooking process is more reasonable and humanized.
Here, taking a cooking device as an electric cooker and taking a scene in which a user inputs a coarse cereal porridge mode as a specific example, the cooking control method provided by the embodiment of the present application is further described, as shown in fig. 4, the method includes the following steps:
step S401: receiving a coarse cereal porridge mode and a scheduled meal time input by a user;
here, the electric rice cooker receives input instructions of a user, and the input instructions include a scheduled meal time, a cooling soaking time and a coarse cereal porridge mode.
Taking a reservation receiving time as the reservation waiting starting time; the time from the reservation waiting starting time to the pre-cooking starting time is a reservation waiting time length; the reservation receiving time is the time for the user to input the reserved dining time.
Step S402: determining an appointed cooking time length T0 according to the appointed meal time;
here, the reserved cooking time period T0 is determined based on the reserved meal time and the current time, which is the reserved reception time. Such as: when the time of receiving the input instruction of the user is 12:00 and the scheduled meal time is 17:35 minutes, the scheduled cooking time period T0 is 5 hours and 35 minutes.
Step S403: calling cooking time period T1, precooking time period T2 and soakingTime of flightLength T3;
here, the cooking time period T1, the pre-cooking time period T2, and the soaking time period T3 are default time settings.
Step S404: judging whether the sum of the cooking time length T1, the pre-cooking time length T2 and the soaking time length T3 is less than or equal to the size of the reserved cooking time length T0;
when the sum of the cooking time period T1, the pre-cooking time period T2, and the soaking time period T3 is less than or equal to the scheduled cooking time period T0, performing step S405; when the sum of the cooking time period T1, the pre-cooking time period T2, and the soaking time period T3 is greater than the scheduled cooking time period T0, step S406 is performed.
Step S405: boiling;
the cooking process of the boil treatment is shown in fig. 5 and comprises four phases: the preparation method comprises the steps of reservation waiting, boiling treatment (corresponding to the heating of the first stage), soaking cooling and coarse cereal porridge cooking (corresponding to the heating of the second stage). Wherein the soaking cooling corresponds to a time period between the stop of the first stage heating and the start of the second stage heating. The time length of the reservation waiting is the time period from the reservation receiving time to the pre-cooking starting time;
step S406: no boiling treatment was performed.
The cooking process without boiling treatment, as shown in fig. 6, comprises two phases: and reserving waiting and cooking the coarse cereal porridge.
The time length of the reservation waiting here is a time period from the reservation receiving time to the cooking start time.
Fig. 5 shows the temperature profile of the cooking ingredients during the boiling process, as shown in fig. 7, where phase 1 is a reserved waiting phase, phase 2 is a boiling process phase plus a soaking and cooling phase, and phase 3 is a coarse cereal porridge cooking phase.
In the stage 1, a user puts cooking food materials comprising cleaned coarse cereals and water into the electric cooker according to a certain proportion, starts a reservation function and makes a reservation wait. At this time, the rice cooker is not heated, the temperature of the rice cooker can be the ambient temperature, and the stage 2 is entered at the beginning time of pre-cooking.
In stage 2, after the water is heated to the boiling temperature and kept boiling for a period of time (i.e., the pre-cooking time period), the heating is stopped and soaking is performed, after the soaking for a period of time. At the moment, during the reservation waiting period, the coarse cereals and the water in the electric cooker are boiled and then slowly cooled, and the effect of softening and soaking the coarse cereals is achieved in the cooling process. At the cooking start time, stage 3 is entered.
And in the stage 3, the coarse cereals subjected to the primary boiling treatment are cooked again, and the porridge is cooked until the coarse cereal porridge is finished. And (3) after the stage 3 is finished, the cooked coarse cereal porridge has high gelatinization degree of the cooked coarse cereals, and has relatively well rice grains and relatively good taste.
In practical application, in stage 2, the pre-cooking time period is reserved according to the time required when the maximum amount of water in the water scale mark in the rice cooker is boiled, and in stage 2, if the soaking time period is long enough, the time of T1 is not reduced. If the soaking time is short, the cooking time of T1 is reduced. The soaking time is related to the reserved cooking time, the reserved cooking time is long, enough soaking time can be reserved, the reserved cooking time is long, and the reserved soaking time is long.
Such as: the cooking time is 1 hour, the precooking time is 30 minutes, the soaking time is set to be 30 minutes, the sum of the cooking time, the precooking time and the soaking time, namely the total consumption time needs 2 hours, when the appointed cooking time is 4 hours and the appointed cooking time is greater than the total consumption time, the precooking is started after the appointed waiting starting time passes 2 hours, the electric rice cooker starts to heat, the heating is stopped after the heating is carried out for 30 minutes, the cooling soaking is started, the cooling soaking is carried out for 30 minutes, the coarse cereal porridge is cooked after the last hour is remained until the completion.
In practical applications, the first stage heating process may include multiple intermittent heating.
In the embodiment of the application, the coarse cereals are boiled twice, are heated to be boiled in water in advance, are cooled slowly and are heated to be cooked. The method comprises the steps that after a user inputs a reserved meal time, a soaking time and a coarse cereal porridge mode, a pre-cooking starting time is obtained, the pre-cooking time, the soaking time and the cooking time are set, so that the time of each stage is completely controlled, as long as the meal time is reserved, the electric rice cooker can clearly know the pre-cooking starting time, the soaking time and the cooking time meet the requirement of accurately controlling the cooking of the coarse cereal porridge, the two stages of heating are carried out, coarse cereals are soaked in the heating process of the two stages, the taste of the coarse cereals is effectively improved, the participation of the user is not needed, and the cooking operation is simplified.
In the following, taking a scenario of cooling food by the electric rice cooker as an example, the cooking control method provided in the embodiment of the present application is further described, as shown in fig. 8, the method includes the following steps:
step S801: receiving a cooking mode and a scheduled meal time T4 input by a user;
here, the electric rice cooker receives an input instruction of a user, the input instruction including a cooking mode and a scheduled meal time.
Step S802: acquiring an ambient temperature;
here, the ambient temperature of the space where the electric rice cooker is located, which is measured by a sensor inside or outside the electric rice cooker, may be acquired when entering the reservation waiting. When the sensor is an internal sensor, the electric cooker is not heated within the reserved waiting time, and the internal temperature of the electric cooker is consistent with the environmental temperature, so that the internal temperature of the electric cooker detected within the reserved waiting time is the environmental temperature.
Step S803: calculating a cooling time T according to the ambient temperature and the cooking mode;
and calculating the cooling time T according to the temperature coefficient corresponding to the environment temperature, the mode coefficient corresponding to the cooking mode and the cooling reference time length.
The influence of the ambient temperature on the cooling time T is that the food cooling time T needs to be shortened when the ambient temperature is very low and the food cooling time T needs to be prolonged when the ambient temperature is very high. The influence of the cooking mode on the cooling time is that when the cooking mode is a coarse cereal porridge mode, the edible temperature is 40-50 ℃, the food cooling time T needs to be prolonged, and when the cooking mode is 60-70 ℃, the food cooling time T needs to be shortened. The cooling time T is calculated from the cooking mode and the ambient temperature.
The electric cooker can write in a cooling reference time length M, temperature coefficients a of different environmental temperatures and mode coefficients b of different cooking modes in advance. Among them, the cooling reference time period M, the temperature coefficients a of different ambient temperatures, and the mode coefficients b of different cooking modes can be measured through a large number of experiments.
Step S804: acquiring a cooking time T1;
step S805: the cooking start time is calculated from the scheduled meal time T4, the cooking time period T1, and the cooling time T.
The cooking start time is T4-T1-T.
The embodiment obtains the ambient temperature according to the function selected by the user, the user appointment time and the temperature collected by the sensor, reasonably designs the cooking process, reserves a part of cooling time, and enables the temperature of food in the pot to be just edible when the user starts to have a meal when the appointment meal time is reached.
In order to implement the method for controlling cooking provided in the foregoing embodiment, an embodiment of the present invention provides a cooking control device 90 applied to a cooking apparatus, as shown in fig. 9, including: a heating body 91 and a processor 92;
a heating body 91 provided in the cooking control device and connected to the processor 92;
a processor 92, disposed within the cooking control device, for determining cooking ingredients; if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time; at the pre-cooking start time, the heating body 91 is controlled to perform the first stage heating and then stop; at the cooking start time, the heating body 91 is controlled to perform the second stage heating.
Here, the processor 92 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by instructions in the form of hardware, integrated logic circuits, or software in the processor 92. The Processor 92 may be a general purpose Processor, a Digital Signal Processor (DSP), or other programmable logic device, discrete gate or transistor logic device, discrete hardware components, or the like. Processor 92 may implement or perform the methods, steps, and logic blocks disclosed in the embodiments of the present application. A general purpose processor may be a microprocessor or any conventional processor or the like. The steps of the method disclosed in the embodiments of the present application may be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software modules may be located on a storage medium in memory where the processor 92 reads the information from the memory and in conjunction with its hardware performs the steps of the method previously described.
In an exemplary embodiment, the cooking control Device may be implemented by one or more Application Specific Integrated Circuits (ASICs), DSPs, Programmable Logic Devices (PLDs), Complex Programmable Logic Devices (CPLDs), Field-Programmable Gate arrays (FPGAs), general purpose processors, controllers, Micro Controllers (MCUs), microprocessors (microprocessors), or other electronic components for performing the aforementioned cooking control methods.
Embodiments of the present application also provide a computer-readable storage medium, such as a memory, containing a computer program, which can be executed by the processor 92 of the heating device of the frying and baking machine to perform the steps of the aforementioned cooking control method. The computer readable storage medium may be Memory such as FRAM, ROM, PROM, EPROM, EEPROM, Flash Memory, magnetic surface Memory, optical disk, or CD-ROM.
When the computer program stored on the computer-readable storage medium provided by the embodiment of the present application is executed by the processor, the computer program performs: determining a cooking food material; if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time; stopping the heating in the first stage at the pre-cooking starting time; at the cooking start time, the second stage of heating is performed.
As will be appreciated by one skilled in the art, embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present application may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only a preferred embodiment of the present application, and is not intended to limit the scope of the present application.
Claims (13)
1. A cooking control method is applied to a cooking device and is characterized by comprising the following steps:
determining a cooking food material;
if the cooking food material comprises a set cooking object, determining pre-cooking starting time and cooking starting time; the pre-cooking start time is before the cooking start time;
stopping the heating in the first stage at the pre-cooking starting time;
at the cooking start time, the second stage of heating is performed.
2. The method of claim 1, further comprising:
determining the beginning time of soaking;
accordingly, stopping after performing the first stage of heating at the pre-cooking start time includes:
performing a first stage of heating at the pre-cooking start time;
at the soaking start time, the first stage heating is stopped.
3. The method of claim 2, wherein said determining said soaking start time comprises:
determining the soaking starting time according to the pre-cooking starting time and the pre-cooking duration; wherein the pre-cooking time period is a heating time period of the first stage.
4. The method according to claim 1 or 3, characterized in that the method further comprises:
determining a pre-cooking time according to the cooking object;
accordingly, stopping after performing the first stage of heating at the pre-cooking start time includes:
and at the pre-cooking starting time, heating in the first stage, and stopping heating after the pre-cooking time is heated.
5. The method of claim 1, wherein the determining a pre-cooking start time and a cooking start time comprises:
determining the appointment time input by the user;
and determining the pre-cooking starting time and the cooking starting time according to the reserved time.
6. The method of claim 5, wherein if the reserved time comprises: reserving a meal time or a cooking start time, the determining the pre-cooking start time and the cooking start time according to the reserved time, comprising:
determining the cooking starting time according to the reserved time;
and determining the pre-cooking starting time according to the cooking starting time and the set total soaking time.
7. The method of claim 5, wherein if the reserved time comprises: reserving a meal time, determining the pre-cooking start time and the cooking start time according to the reserved time, comprising:
determining the cooking starting time according to the reserved time;
taking a scheduled receiving time as the pre-cooking starting time; the reservation receiving time is the time when the user inputs the reservation time.
8. The method of claim 5, wherein if the reserved time comprises: reserving a pre-cooking start time, the determining the pre-cooking start time and the cooking start time according to the reserved time, comprising:
taking the reserved time as the precooking starting time;
and determining the cooking starting time according to the pre-cooking starting time and the set total soaking time.
9. The method of claim 5, wherein the pre-cooking start time and the cooking start time are determined according to the reserved time, further comprising:
determining the cooking starting time according to the reserved time;
obtaining the reservation waiting time length according to the cooking starting time and the reservation receiving time; the reservation receiving time is the time for the user to input the reservation time;
if the reserved waiting time is longer than or equal to the set total soaking time, determining the precooking starting time; wherein the total soaking time is the time interval from the first stage heating to the second stage heating.
10. The method according to claim 7 or 8, wherein if the reserved time comprises: reserving a meal time, determining the cooking start time according to the reserved time, and comprising the following steps:
acquiring cooking time and cooling time; the cooking time period represents the time period required for heating in the second stage; the cooling time is the time required for cooling to the dining temperature after the second-stage heating is finished;
and determining the cooking starting time according to the appointment time, the cooking time and the cooling time.
11. The method of claim 10, further comprising:
acquiring the ambient temperature of a space where the cooking equipment is located, and determining a temperature coefficient corresponding to the ambient temperature;
determining a mode coefficient corresponding to a cooking mode input by a user;
and determining the cooling time length according to the set reference time length, the temperature coefficient and the mode coefficient.
12. A cooking control device, characterized in that the device comprises: a heating body and a processor;
the heating body is arranged in the cooking equipment and is connected with the processor;
the processor is arranged in the cooking equipment and used for determining cooking food materials; if the cooking food material comprises the set cooking object, determining the pre-cooking starting time and the cooking starting time; the pre-cooking start time is before the cooking start time; controlling the heating body to perform first-stage heating at the pre-cooking starting time and then stopping the heating; and controlling the heating body to perform second-stage heating at the cooking starting time.
13. A computer-readable storage medium, characterized in that a computer program is stored on the computer-readable storage medium, which computer program, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 11.
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| CN201910168868.5A CN111665743A (en) | 2019-03-06 | 2019-03-06 | Cooking control method and device and computer readable storage medium |
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| CN201910168868.5A CN111665743A (en) | 2019-03-06 | 2019-03-06 | Cooking control method and device and computer readable storage medium |
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