CN111772493A - Cooking method and device and cooking equipment - Google Patents
Cooking method and device and cooking equipment Download PDFInfo
- Publication number
- CN111772493A CN111772493A CN202010609965.6A CN202010609965A CN111772493A CN 111772493 A CN111772493 A CN 111772493A CN 202010609965 A CN202010609965 A CN 202010609965A CN 111772493 A CN111772493 A CN 111772493A
- Authority
- CN
- China
- Prior art keywords
- temperature
- time
- cooking
- normal
- low
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Images
Classifications
-
- 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
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
-
- 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
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application relates to a cooking method, a cooking device and cooking equipment, wherein the cooking method comprises the steps of cooking dishes and entering a temperature rise stage; when the temperature is raised to the preset cooking stability maintaining temperature, entering a stability maintaining stage; acquiring actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time; and continuing to maintain the stability to the maximum value of the cooking time, and finishing the cooking. The maximum value of the cooking time can be determined according to the actual temperature rise time required when the preset cooking stable temperature is reached, so that the cooking time under different working environments is determined, and the situation that food is burnt or is not cooked due to the fact that the fixed cooking time and the cooking temperature are adopted is avoided.
Description
Technical Field
The application belongs to the technical field of intelligent kitchens, and particularly relates to a cooking method, a cooking device and cooking equipment.
Background
With the development of intelligent kitchens, intelligent steam ovens are greatly rushed into each household, and people do not have time to cook dishes or many people do not cook dishes due to the fact that people work busy, under the condition, menus in the intelligent steam ovens are very important, although the menus can provide intelligent cooking choices for users, in the menus of the intelligent steam ovens, each dish is set to be fixed cooking temperature and cooking time, and the cooking temperature and the cooking time are the best cooking temperature and time summarized through multiple experiments under the condition of normal temperature and normal voltage. However, the working environment of the smart steaming oven is not always at normal temperature and normal pressure, so that the food is not cooked well at low temperature and low voltage and the food is burnt at high temperature and high voltage with the same cooking temperature and cooking time.
Disclosure of Invention
In order to overcome the problems caused by the traditional scanning delivery mode at least to a certain extent, the application provides a cooking method, a device and cooking equipment.
In a first aspect, the present application provides a cooking method comprising:
cooking dishes and entering a temperature rise stage;
when the temperature is raised to the preset cooking stability maintaining temperature, entering a stability maintaining stage;
acquiring actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time;
and continuing to maintain the stability to the maximum value of the cooking time, and finishing the cooking.
Further, the determining the maximum value of the cooking time according to the actual temperature rise time includes:
if the actual temperature rise time is within a preset first interval range, determining the maximum value of the cooking time as a preset high-temperature time;
if the actual temperature rise time is within a preset second interval range, determining the maximum value of the cooking time as a preset normal temperature time;
if the actual temperature rise time is within a preset third interval range, determining the maximum value of the cooking time as a preset low-temperature time;
the time of the first interval range is less than the time of the second interval range, the time of the second interval range is less than the time of the third interval range, correspondingly, the high-temperature time is less than the normal-temperature time, and the normal-temperature time is less than the low-temperature time.
Further, the determining the maximum value of the cooking time according to the actual temperature rise time includes:
acquiring preset cooking temperature-time curves, wherein the cooking temperature-time curves comprise high-temperature and high-pressure cooking temperature-time curves, normal-temperature and normal-pressure cooking temperature-time curves and low-temperature and low-pressure cooking temperature-time curves, each high-temperature and high-pressure cooking temperature-time curve comprises high-temperature stability maintaining time and corresponding high-temperature time, each normal-temperature and normal-pressure cooking temperature-time curve comprises normal-temperature stability maintaining time and corresponding normal-temperature time, each low-temperature and low-pressure cooking temperature-time curve comprises low-temperature stability maintaining time and corresponding low-temperature time, and the high-temperature stability maintaining time, the normal-temperature stability maintaining time and the low-temperature stability maintaining time are arranged from small to large; correspondingly, the high-temperature time, the normal-temperature time and the low-temperature time are arranged from small to large;
and determining the maximum value of the cooking time according to the high-temperature high-pressure cooking temperature-time curve, the normal-temperature normal-pressure cooking temperature-time curve and the low-temperature low-pressure cooking temperature-time curve.
Further, the determining the maximum value of the cooking time according to the high-temperature high-pressure cooking temperature-time curve, the normal-temperature normal-pressure cooking temperature-time curve and the low-temperature low-pressure cooking temperature-time curve comprises:
if the actual temperature rise time is less than the high-temperature stability maintaining time, determining the maximum value of the cooking time as the high-temperature time;
if the actual temperature rise time is between the high-temperature stability maintaining time and the normal-temperature stability maintaining time, determining the maximum value of the cooking time as the normal-temperature time;
and if the actual temperature rise time is between the normal temperature stability maintaining time and the low temperature stability maintaining time, determining the maximum value of the cooking time as the low temperature time.
Further, the method further comprises:
constructing a heat energy area diagram;
and determining the high-temperature time, the normal-temperature time and the low-temperature time according to the heat energy area diagram.
Further, the constructing the thermal energy area map comprises:
acquiring the high-temperature high-pressure cooking temperature time curve, the normal-temperature normal-pressure cooking temperature time curve and the low-temperature low-pressure cooking temperature time curve;
taking the area of a graph formed by the high-temperature high-pressure cooking temperature time curve and the abscissa as a high-temperature heat energy area graph;
taking the area of a graph formed by the normal-temperature normal-pressure cooking temperature-time curve and the abscissa as a normal-temperature heat energy area graph;
and taking the area of a graph formed by the low-temperature and low-pressure cooking temperature time curve and the abscissa as a low-temperature heat energy area graph.
Further, the determining high temperature time, normal temperature time and low temperature time according to the heat energy area map includes:
and determining the high-temperature time, the normal-temperature time and the low-temperature time according to the area corresponding relation, wherein the area corresponding relation comprises that the high-temperature heat energy area, the normal-temperature heat energy area and the low-temperature heat energy area corresponding to the same food are equal.
Further, the obtaining of the actual temperature rise time required for reaching the preset cooking stable temperature includes:
detecting the actual temperature inside the cooking equipment in real time;
and acquiring the required actual temperature rise time when the actual temperature reaches the preset cooking stable temperature.
Further, the real-time detecting the actual temperature inside the cooking apparatus includes:
the actual temperature inside the cooking device is detected in real time through a temperature sensor inside the cooking device.
Further, the acquiring of the required actual temperature rise time includes:
the required actual warming time is acquired by a timer inside the cooking apparatus.
In a second aspect, the present application provides a cooking apparatus comprising:
a temperature rise stage, wherein dishes are cooked and enter the temperature rise stage;
a stability maintaining stage, namely entering the stability maintaining stage after the temperature is raised to a preset cooking stability maintaining temperature;
determining the maximum value of the cooking time, wherein the maximum value of the cooking time is used for obtaining the actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time;
and (5) continuing the cooking stage, continuing to maintain the maximum value of the cooking time, and ending the cooking.
In a third aspect, the present application provides a cooking apparatus comprising: a memory having stored thereon a computer program which, when executed by the processor, implements a cooking method as claimed in any one of the first aspects.
The technical scheme provided by the embodiment of the application can have the following beneficial effects:
according to the cooking method, the cooking device and the cooking equipment provided by the embodiment of the invention, dishes are cooked, the temperature rise stage is started, after the temperature rises to the preset cooking stable temperature, the stability maintenance stage is started, the actual temperature rise time required when the preset cooking stable temperature is reached is obtained, the maximum value of the cooking time is determined according to the actual temperature rise time, the maximum value of the cooking time is continuously maintained to the maximum value of the cooking time, the cooking is finished, the maximum value of the cooking time required in different environments can be determined according to the actual temperature rise time, and the situation that food is scorched or uncooked due to the adoption of fixed cooking time and cooking temperature is avoided.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and together with the description, serve to explain the principles of the application.
Fig. 1 is a flowchart of a cooking method according to an embodiment of the present application.
Fig. 2 is a flowchart of a cooking method according to another embodiment of the present application.
Fig. 3 is a graph of cooking temperature versus time according to an embodiment of the present application.
FIG. 4 is a thermal energy area graph according to an embodiment of the present application.
Fig. 5 is a flowchart of a cooking method according to another embodiment of the present application.
Fig. 6 is a cooking flow chart according to an embodiment of the present application.
Fig. 7 is a functional structure diagram of a cooking apparatus according to an embodiment 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 below. It is to be understood that the embodiments described are only a few embodiments of the present application and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without making any creative effort, shall fall within the protection scope of the present application.
Fig. 1 is a flowchart of a cooking method according to an embodiment of the present application, and as shown in fig. 1, the cooking method includes:
s11: cooking dishes and entering a temperature rise stage;
s12: when the temperature is raised to the preset cooking stability maintaining temperature, entering a stability maintaining stage;
s13: acquiring actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time;
s14: and continuing to maintain the stability to the maximum value of the cooking time, and finishing the cooking.
In a traditional cooking method, when cooking is performed by using cooking equipment such as a steaming oven, an intelligent menu in the steaming oven is very important, the intelligent menu can provide intelligent cooking selection for a user, after any cooking mode in the intelligent menu is selected, the steaming oven performs cooking according to a fixed cooking temperature and cooking time set in the mode, and the fixed cooking temperature and cooking time in the cooking mode are optimal cooking temperatures and optimal cooking times summarized through multiple experiments under the condition of normal temperature and normal voltage. However, with such a constant cooking temperature and cooking time, food may be unripe at low temperatures and low voltages, and scorched at high temperatures and high voltages.
In the embodiment, dishes are cooked, the temperature rise stage is started, after the temperature rises to the preset cooking stable temperature, the temperature maintenance stage is started, the actual temperature rise time required when the preset cooking stable temperature is reached is obtained, the maximum value of the cooking time is determined according to the actual temperature rise time, the temperature is maintained to the maximum value of the cooking time continuously, the cooking is finished, the maximum value of the cooking time required in different environments can be determined according to the actual temperature rise time, and the situation that food is scorched or uncooked due to the fact that fixed cooking time and cooking temperature are adopted is avoided.
Fig. 2 is a flowchart of a cooking method according to another embodiment of the present application, as shown in fig. 2, the cooking method includes:
s21: acquiring a preset cooking temperature time curve, wherein the cooking temperature time curve comprises a high-temperature high-pressure cooking temperature time curve, a normal-temperature normal-pressure cooking temperature time curve and a low-temperature low-pressure cooking temperature time curve;
each high-temperature high-pressure cooking temperature time curve comprises high-temperature stability maintaining time and corresponding high-temperature time, each normal-temperature normal-pressure cooking temperature time curve comprises normal-temperature stability maintaining time and corresponding normal-temperature time, each low-temperature low-pressure cooking temperature time curve comprises low-temperature stability maintaining time and corresponding low-temperature time, and the high-temperature stability maintaining time, the normal-temperature stability maintaining time and the low-temperature stability maintaining time are arranged from small to large; correspondingly, the high-temperature time, the normal-temperature time and the low-temperature time are arranged from small to large;
cooking temperature time profile as shown in fig. 3, high temperature high voltage profile: the high temperature is h2, the high temperature stability maintaining time is T1, the temperature maintaining temperature is h, the high temperature time is T4, and the cooking coefficient is K1. The high temperature time T4 varies with the high temperature maintenance time T1.
Normal temperature and normal voltage curve: the normal temperature is h0, the normal temperature stability maintaining time is T2, the temperature maintaining temperature is h, the normal temperature time is T0, and the cooking coefficient is K0. The normal temperature time T0 changes with the normal temperature maintenance time T2.
Low temperature low voltage curve: the low temperature is h1, the low temperature stability maintaining time is T3, the temperature maintaining temperature is h, the low temperature time is T5, and the cooking coefficient is K3. The low temperature time T5 varies with the low temperature maintenance time T3.
Wherein, the cooking coefficient K represents the comprehensive factors of the food cooking influence such as the heat absorption capacity of the food, the cooking time, the cooking temperature and the like.
S22: and determining the maximum value of the cooking time according to the high-temperature high-pressure cooking temperature-time curve, the normal-temperature normal-pressure cooking temperature-time curve and the low-temperature low-pressure cooking temperature-time curve.
In some embodiments, determining the maximum cooking time from the high temperature and high pressure cooking temperature time curve, the normal temperature and normal pressure cooking temperature time curve, and the low temperature and low pressure cooking temperature time curve comprises:
if the actual temperature rise time is less than the high-temperature stability maintaining time, determining the maximum value of the cooking time as the high-temperature time;
if the actual temperature rise time is between the high-temperature stability maintaining time and the normal-temperature stability maintaining time, determining the maximum value of the cooking time as the normal-temperature time;
and if the actual temperature rise time is between the normal-temperature stability maintaining time and the low-temperature stability maintaining time, determining the maximum value of the cooking time as the low-temperature time.
S23: constructing a heat energy area diagram;
in some embodiments, constructing the thermal energy area map may be accomplished by:
s231: acquiring a high-temperature high-pressure cooking temperature time curve, a normal-temperature normal-pressure cooking temperature time curve and a low-temperature low-pressure cooking temperature time curve;
s232: taking the area of a graph formed by the high-temperature high-pressure cooking temperature time curve and the abscissa as a high-temperature heat energy area graph;
s233: taking the area of a graph formed by the normal-temperature normal-pressure cooking temperature time curve and the abscissa as a normal-temperature heat energy area graph;
s234: and taking the area of a graph formed by the low-temperature and low-pressure cooking temperature time curve and the abscissa as a low-temperature heat energy area graph.
Fig. 4 shows a thermal energy area diagram, where the thermal energy area corresponding to the high-temperature and high-voltage curve is S1+ S2+ S3+ S4; the heat energy area corresponding to the normal temperature and normal voltage curve is S2+ S3+ S4+ S5; the thermal energy area corresponding to the low-temperature low-voltage curve is S3+ S4+ S5+ S6.
S24: determining high-temperature time, normal-temperature time and low-temperature time according to a heat energy area diagram, and specifically comprising the following steps of:
and determining the high-temperature time, the normal-temperature time and the low-temperature time according to the area corresponding relation, wherein the area corresponding relation comprises that the high-temperature heat energy area, the normal-temperature heat energy area and the low-temperature heat energy area corresponding to the same food are equal.
For the same food material, as the heat quantity required from the beginning of cooking to the cooked state of cooking is equivalent, the parameters of the normal-temperature normal-voltage cooking curve are known, and the following can be obtained:
high temperature and high voltage: k1 (S1+ S2+ S3+ S4) ═ K0 (S2+ S3+ S4+ S5)
Namely K1 (T4 (h-h0) -T1 (h-h2)/2) ═ K0 (2T 0-T2) (h-h0)/2
Low temperature and low voltage: k3 (S3+ S4+ S5+ S6) ═ K0 (S2+ S3+ S4+ S5)
Namely K3 (2X T5-T3-T) K0 (2X T0-T2)
Wherein T is T3(h0-h1)/(h-h1)
From the above equation, one can derive: the cooking times T4, T5 vary with the actual temperature rise times T1, T3.
In this embodiment, under the condition of low temperature low voltage, current dish culinary art time is automatic to be prolonged, under the condition of high temperature high voltage, current dish culinary art time is automatic to be shortened to solve current food uncooked or the problem of scorching.
Fig. 5 is a flowchart of a cooking method according to another embodiment of the present application, as shown in fig. 5, the cooking method includes:
s51: acquiring actual temperature rise time required when the preset cooking stable temperature is reached;
s52: if the actual temperature rise time is within a preset first interval range, determining the maximum value of the cooking time as the high-temperature time;
s53: if the actual temperature rise time is within a preset second interval range, determining the maximum value of the cooking time as the normal temperature time;
s54: if the actual temperature rise time is within the preset third interval range, determining the maximum value of the cooking time as the low-temperature time;
the time of the first interval range is less than that of the second interval range, the time of the second interval range is less than that of the third interval range, correspondingly, the high-temperature time is less than the normal-temperature time, and the normal-temperature time is less than the low-temperature time.
In some embodiments, obtaining the actual heating time required to reach the preset cooking maintenance temperature comprises:
detecting the actual temperature inside the cooking equipment in real time;
for example, the actual temperature inside the cooking apparatus is detected in real time by a temperature sensor inside the cooking apparatus.
Acquiring the required actual temperature rise time when the actual temperature reaches the preset cooking stable temperature;
the actual warm-up time required is obtained, for example, by a timer inside the cooking apparatus.
When cooking is performed using a cooking device such as a steam oven, the specific cooking process is shown in fig. 6:
selecting an intelligent menu dish, starting cooking, executing work by the load of a steaming oven, entering a cooking temperature rise stage, starting timing by a timer in the steaming oven, and recording the time taken for reaching the current temperature when the temperature detected by a temperature sensing bulb reaches h, namely entering a temperature maintenance stage; when the elapsed time is T1, a high-temperature high-voltage cooking curve is performed, and cooking is ended when the time reaches T4; when the time is T2, executing a normal-temperature normal-voltage cooking curve, and finishing cooking when the time reaches T0; when the time is T3, the low temperature and low voltage cooking curve is performed, and the cooking is finished when the time reaches T5.
In some embodiments, the implementation method is simplified:
for each dish, setting times T1, T2 and T3 to represent a time period; the set times T4, T0, T5 represent one time point. When the temperature reaches the temperature maintaining temperature h, the timing time is T;
when the time T is at the T1 time period, the high temperature and high voltage cooking curve is performed, and the cooking time is automatically shortened to T4.
When the time T is in the T2 time period, a normal temperature and normal voltage cooking curve is executed, and the cooking time is T0.
When the time T is at the T3 time period, the low temperature and low voltage cooking curve is performed, and the cooking time is automatically delayed to T5.
In the embodiment, under the conditions of low temperature and low voltage, the cooking time of the current dishes is automatically prolonged, and under the conditions of high temperature and high voltage, the cooking time of the current dishes is automatically shortened, so that the problem that the existing food is not cooked or scorched is solved, and the method is simple and easy to operate.
Fig. 7 is a functional structure view of a cooking apparatus according to another embodiment of the present application, as shown in fig. 7, the cooking apparatus including:
a temperature rise stage 71, cooking the dishes and entering a temperature rise stage;
a stability maintaining stage 72, which is to enter the stability maintaining stage after the temperature is raised to a preset cooking stability maintaining temperature;
a cooking time maximum value determining stage 73, configured to obtain an actual temperature rise time required when the preset cooking stable temperature is reached, and determine a maximum value of the cooking time according to the actual temperature rise time;
the cooking stage 74 is continued to stabilize to the maximum cooking time and the cooking is ended.
In the embodiment, dishes are cooked in the temperature rise stage, and the temperature rise stage is started; in the stability maintaining stage, after the temperature is raised to the preset cooking stability maintaining temperature, the stability maintaining stage is started; the cooking time maximum value determining stage is used for obtaining actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time; and continuing maintaining the stability to the maximum value of the cooking time in the continuous cooking stage, finishing cooking, determining the working environment of the cooking equipment according to the actual temperature rise time by acquiring the actual temperature rise time required for reaching the preset stability-maintaining temperature, and determining the maximum value of the required cooking time according to the actual working environment, so that the situation that food is scorched or unripe due to fixed cooking time and cooking temperature is avoided.
An embodiment of the present invention provides a cooking apparatus, including: a memory having stored thereon a computer program which, when executed by the processor, implements a cooking method as in any one of the above embodiments.
It should be noted that the cooking method, the cooking device and the cooking apparatus belong to a general inventive concept, and the contents in the embodiments of the cooking method, the cooking device and the cooking apparatus are mutually applicable.
It is understood that the same or similar parts in the above embodiments may be mutually referred to, and the same or similar parts in other embodiments may be referred to for the content which is not described in detail in some embodiments.
It should be noted that, in the description of the present application, the terms "first", "second", etc. are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. Further, in the description of the present application, the meaning of "a plurality" means at least two unless otherwise specified.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and the scope of the preferred embodiments of the present application includes other implementations in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present application.
It should be understood that portions of the present application may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present application may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.
In the description herein, reference to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present application have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present application, and that variations, modifications, substitutions and alterations may be made to the above embodiments by those of ordinary skill in the art within the scope of the present application.
It should be noted that the present invention is not limited to the above-mentioned preferred embodiments, and those skilled in the art can obtain other products in various forms without departing from the spirit of the present invention, but any changes in shape or structure can be made within the scope of the present invention with the same or similar technical solutions as those of the present invention.
Claims (12)
1. A method of cooking, comprising:
cooking dishes and entering a temperature rise stage;
when the temperature is raised to the preset cooking stability maintaining temperature, entering a stability maintaining stage;
acquiring actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time;
and continuing to maintain the stability to the maximum value of the cooking time, and finishing the cooking.
2. The cooking method according to claim 1, wherein the determining a maximum value of cooking time from the actual warm-up time comprises:
if the actual temperature rise time is within a preset first interval range, determining the maximum value of the cooking time as a preset high-temperature time;
if the actual temperature rise time is within a preset second interval range, determining the maximum value of the cooking time as a preset normal temperature time;
if the actual temperature rise time is within a preset third interval range, determining the maximum value of the cooking time as a preset low-temperature time;
the time of the first interval range is less than the time of the second interval range, the time of the second interval range is less than the time of the third interval range, correspondingly, the high-temperature time is less than the normal-temperature time, and the normal-temperature time is less than the low-temperature time.
3. The cooking method according to claim 1, wherein the determining a maximum value of cooking time from the actual warm-up time comprises:
acquiring preset cooking temperature-time curves, wherein the cooking temperature-time curves comprise high-temperature and high-pressure cooking temperature-time curves, normal-temperature and normal-pressure cooking temperature-time curves and low-temperature and low-pressure cooking temperature-time curves, each high-temperature and high-pressure cooking temperature-time curve comprises high-temperature stability maintaining time and corresponding high-temperature time, each normal-temperature and normal-pressure cooking temperature-time curve comprises normal-temperature stability maintaining time and corresponding normal-temperature time, each low-temperature and low-pressure cooking temperature-time curve comprises low-temperature stability maintaining time and corresponding low-temperature time, and the high-temperature stability maintaining time, the normal-temperature stability maintaining time and the low-temperature stability maintaining time are arranged from small to large; correspondingly, the high-temperature time, the normal-temperature time and the low-temperature time are arranged from small to large;
and determining the maximum value of the cooking time according to the high-temperature high-pressure cooking temperature-time curve, the normal-temperature normal-pressure cooking temperature-time curve and the low-temperature low-pressure cooking temperature-time curve.
4. The cooking method according to claim 3, wherein determining a maximum cooking time value according to the high temperature and high pressure cooking temperature time curve, the normal temperature and normal pressure cooking temperature time curve and the low temperature and low pressure cooking temperature time curve comprises:
if the actual temperature rise time is less than the high-temperature stability maintaining time, determining the maximum value of the cooking time as the high-temperature time;
if the actual temperature rise time is between the high-temperature stability maintaining time and the normal-temperature stability maintaining time, determining the maximum value of the cooking time as the normal-temperature time;
and if the actual temperature rise time is between the normal temperature stability maintaining time and the low temperature stability maintaining time, determining the maximum value of the cooking time as the low temperature time.
5. The cooking method of claim 2, further comprising:
constructing a heat energy area diagram;
and determining the high-temperature time, the normal-temperature time and the low-temperature time according to the heat energy area diagram.
6. The cooking method of claim 5, wherein the constructing a thermal energy area map comprises:
acquiring the high-temperature high-pressure cooking temperature time curve, the normal-temperature normal-pressure cooking temperature time curve and the low-temperature low-pressure cooking temperature time curve;
taking the area of a graph formed by the high-temperature high-pressure cooking temperature time curve and the abscissa as a high-temperature heat energy area graph;
taking the area of a graph formed by the normal-temperature normal-pressure cooking temperature-time curve and the abscissa as a normal-temperature heat energy area graph;
and taking the area of a graph formed by the low-temperature and low-pressure cooking temperature time curve and the abscissa as a low-temperature heat energy area graph.
7. The cooking method according to claim 6, wherein the determining a high temperature time, a normal temperature time, and a low temperature time from the thermal energy area map comprises:
and determining the high-temperature time, the normal-temperature time and the low-temperature time according to the area corresponding relation, wherein the area corresponding relation comprises that the high-temperature heat energy area, the normal-temperature heat energy area and the low-temperature heat energy area corresponding to the same food are equal.
8. The cooking method according to claim 1, wherein the obtaining of the actual warm-up time required to reach the preset cooking maintenance temperature comprises:
detecting the actual temperature inside the cooking equipment in real time;
and acquiring the required actual temperature rise time when the actual temperature reaches the preset cooking stable temperature.
9. The cooking method according to claim 8, wherein the real-time detecting of the actual temperature inside the cooking apparatus comprises:
the actual temperature inside the cooking device is detected in real time through a temperature sensor inside the cooking device.
10. The cooking method according to claim 8, wherein the acquiring the required actual warm-up time includes:
the required actual warming time is acquired by a timer inside the cooking apparatus.
11. A cooking device, comprising:
a temperature rise stage, wherein dishes are cooked and enter the temperature rise stage;
a stability maintaining stage, namely entering the stability maintaining stage after the temperature is raised to a preset cooking stability maintaining temperature;
determining the maximum value of the cooking time, wherein the maximum value of the cooking time is used for obtaining the actual temperature rise time required when the preset cooking stable temperature is reached, and determining the maximum value of the cooking time according to the actual temperature rise time;
and (5) continuing the cooking stage, continuing to maintain the maximum value of the cooking time, and ending the cooking.
12. A cooking device comprising a memory and a processor, the memory having stored thereon a computer program which, when executed by the processor, carries out a cooking method according to any one of claims 1-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010609965.6A CN111772493B (en) | 2020-06-30 | 2020-06-30 | Cooking method and device and cooking equipment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010609965.6A CN111772493B (en) | 2020-06-30 | 2020-06-30 | Cooking method and device and cooking equipment |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN111772493A true CN111772493A (en) | 2020-10-16 |
| CN111772493B CN111772493B (en) | 2023-02-24 |
Family
ID=72761315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010609965.6A Active CN111772493B (en) | 2020-06-30 | 2020-06-30 | Cooking method and device and cooking equipment |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111772493B (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06284959A (en) * | 1992-06-02 | 1994-10-11 | Tiger Vacuum Bottle Co Ltd | Electric cooker of rice gruel |
| CN102538041A (en) * | 2010-12-23 | 2012-07-04 | 乐信股份公司 | Method for controlling a cooking process in a cooking device and cooking device |
| JP2015021682A (en) * | 2013-07-22 | 2015-02-02 | リンナイ株式会社 | Heating cooker |
| CN105725722A (en) * | 2014-12-08 | 2016-07-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and juice thickening control method thereof |
| CN105832120A (en) * | 2015-01-16 | 2016-08-10 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and control method of cooking utensil |
| CN107676828A (en) * | 2017-10-20 | 2018-02-09 | 浙江绍兴苏泊尔生活电器有限公司 | Electromagnetic heating cooker and control method and control device thereof |
| CN109316039A (en) * | 2017-08-01 | 2019-02-12 | 佛山市顺德区美的电热电器制造有限公司 | The control method and electric cooking device of electric cooking device |
| CN110025225A (en) * | 2019-03-08 | 2019-07-19 | 九阳股份有限公司 | The cooking control method of cooking apparatus |
| CN110876562A (en) * | 2018-09-06 | 2020-03-13 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and display control method and device thereof |
-
2020
- 2020-06-30 CN CN202010609965.6A patent/CN111772493B/en active Active
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06284959A (en) * | 1992-06-02 | 1994-10-11 | Tiger Vacuum Bottle Co Ltd | Electric cooker of rice gruel |
| CN102538041A (en) * | 2010-12-23 | 2012-07-04 | 乐信股份公司 | Method for controlling a cooking process in a cooking device and cooking device |
| JP2015021682A (en) * | 2013-07-22 | 2015-02-02 | リンナイ株式会社 | Heating cooker |
| CN105725722A (en) * | 2014-12-08 | 2016-07-06 | 佛山市顺德区美的电热电器制造有限公司 | Cooking machine and juice thickening control method thereof |
| CN105832120A (en) * | 2015-01-16 | 2016-08-10 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and control method of cooking utensil |
| CN109316039A (en) * | 2017-08-01 | 2019-02-12 | 佛山市顺德区美的电热电器制造有限公司 | The control method and electric cooking device of electric cooking device |
| CN107676828A (en) * | 2017-10-20 | 2018-02-09 | 浙江绍兴苏泊尔生活电器有限公司 | Electromagnetic heating cooker and control method and control device thereof |
| CN110876562A (en) * | 2018-09-06 | 2020-03-13 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and display control method and device thereof |
| CN110025225A (en) * | 2019-03-08 | 2019-07-19 | 九阳股份有限公司 | The cooking control method of cooking apparatus |
Also Published As
| Publication number | Publication date |
|---|---|
| CN111772493B (en) | 2023-02-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110594800B (en) | Control method, cooking appliance, cooking system, and computer-readable storage medium | |
| KR102069166B1 (en) | Heating control method and heating control device for cookware | |
| CN109793421B (en) | Cooking control method and cooking control device, storage medium and pressure cooking appliance | |
| CN104095555A (en) | Controlling method of shape-locking cooking of frying and baking machine, and frying and baking machine | |
| CN109812838A (en) | Kitchen range firepower control method, apparatus and kitchen range | |
| CN110584469B (en) | Cooking appliance and control method and device thereof | |
| CN112286256B (en) | Control method of cooking device, cooking device and readable storage medium | |
| CN110742487B (en) | Cooking method, cooking appliance, cooking system, and computer-readable storage medium | |
| CN105455663A (en) | Heating control method and device, electric pressure cooker and electric cooker | |
| CN110658734A (en) | Control method, cooking appliance, cooking system, and computer-readable storage medium | |
| CN110726159B (en) | Heating control method, cooking utensil and system and computer readable storage medium | |
| CN104199495A (en) | Device and method for automatically regulating cooking temperature | |
| CN109691900B (en) | Cooking control method and device, frying and baking machine and storage medium | |
| CN103105875A (en) | Control method for cooking pancake of electric pressure cooker | |
| CN109984578B (en) | Cooking appliance, control method and device thereof, storage medium and processor | |
| KR102448745B1 (en) | Cooking utensil control method and apparatus, storage medium and cooking utensil | |
| CN111023167A (en) | Cooking control method and device | |
| CN110737293A (en) | Method and device for cooking menu and cooker thereof | |
| CN111772493B (en) | Cooking method and device and cooking equipment | |
| CN111772494B (en) | Cooking method and device and cooking equipment | |
| CN111265103B (en) | Method and device for controlling temperature and cooking appliance | |
| CN110727221A (en) | Method for cooking according to menu information and cooker thereof | |
| CN110848758A (en) | Method and device for recording recipes and sharing data in cooking and cooker system thereof | |
| CN110671726B (en) | Temperature control method, cooking utensil, cooking system and computer readable storage medium | |
| CN211403268U (en) | Constant temperature circuit for frying pan |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |