CN112450736A - Cooking control method and device, cooking equipment and readable storage medium - Google Patents

Cooking control method and device, cooking equipment and readable storage medium Download PDF

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Publication number
CN112450736A
CN112450736A CN202011356111.8A CN202011356111A CN112450736A CN 112450736 A CN112450736 A CN 112450736A CN 202011356111 A CN202011356111 A CN 202011356111A CN 112450736 A CN112450736 A CN 112450736A
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China
Prior art keywords
cooking
proportion
current
target
rice
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Pending
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CN202011356111.8A
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Chinese (zh)
Inventor
郑芝云
张力文
孔进喜
王江南
付珊琳
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Gree Electric Appliances Inc of Zhuhai
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Gree Electric Appliances Inc of Zhuhai
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Priority to CN202011356111.8A priority Critical patent/CN112450736A/en
Publication of CN112450736A publication Critical patent/CN112450736A/en
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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—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
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
    • G06F16/20—Information retrieval; Database structures therefor; File system structures therefor of structured data, e.g. relational data
    • G06F16/24—Querying
    • G06F16/245—Query processing
    • G06F16/2458—Special types of queries, e.g. statistical queries, fuzzy queries or distributed queries
    • G06F16/2462—Approximate or statistical queries
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F18/00—Pattern recognition
    • G06F18/20—Analysing
    • G06F18/24—Classification techniques
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V20/00—Scenes; Scene-specific elements
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06V—IMAGE OR VIDEO RECOGNITION OR UNDERSTANDING
    • G06V20/00—Scenes; Scene-specific elements
    • G06V20/60—Type of objects
    • G06V20/68—Food, e.g. fruit or vegetables
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02D—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN INFORMATION AND COMMUNICATION TECHNOLOGIES [ICT], I.E. INFORMATION AND COMMUNICATION TECHNOLOGIES AIMING AT THE REDUCTION OF THEIR OWN ENERGY USE
    • Y02D10/00—Energy efficient computing, e.g. low power processors, power management or thermal management

Abstract

The invention relates to the technical field of household appliance control, and discloses a cooking control method, a cooking control device, cooking equipment and a readable storage medium, wherein the cooking control method comprises the following steps: identifying rice types in the cooking equipment, and determining a target cooking proportion corresponding to the rice types; acquiring a current cooking proportion in the cooking equipment; judging whether the current cooking proportion meets the target cooking proportion or not; and if the current cooking proportion meets the target cooking proportion, adjusting the cooking heating part of the cooking equipment based on the current cooking proportion. By implementing the invention, the problem of poor cooking taste caused by the fact that the cooking heating part does not correspond to the cooking proportion is avoided, the cooking taste is ensured, the cooking proportion is matched with the cooking heating part, the electric energy consumption of the cooking equipment is ensured to correspond to the cooking proportion, and the electric energy waste is avoided.

Description

Cooking control method and device, cooking equipment and readable storage medium
Technical Field
The invention relates to the technical field of household appliance control, in particular to a cooking control method and device, cooking equipment and a readable storage medium.
Background
At present, hundreds of rice varieties exist in the market, different cooking proportions and heating modes are needed for different rice varieties, and the cooking taste of food materials can be influenced by the improper cooking proportions and heating modes. When the current rice type can not be identified by the user, the user can not determine the cooking proportion corresponding to the current rice type, and no matter what the value of the cooking proportion is, the heating coil of the cooking equipment is fixed and can not be flexibly adjusted. For example, if a small cooking ratio is still operated with a fixed heating coil, not only the cooking taste is affected, but also the electric energy is wasted.
Disclosure of Invention
In view of this, embodiments of the present invention provide a cooking control method, an apparatus, a cooking device, and a readable storage medium, so as to solve the problems of poor cooking taste and electric energy waste caused by difficulty in determining an appropriate cooking ratio and a heating manner in the existing cooking control method.
According to a first aspect, an embodiment of the present invention provides a cooking control method, including the steps of: identifying rice types in cooking equipment, and determining a target cooking proportion corresponding to the rice types; acquiring a current cooking proportion in the cooking equipment; judging whether the current cooking proportion meets the target cooking proportion or not; when the current cooking proportion meets the target cooking proportion, adjusting a cooking heating part of the cooking device based on the current cooking proportion.
According to the cooking control method provided by the embodiment of the invention, the target cooking proportion corresponding to the rice is determined by identifying the rice type in the cooking equipment, the current cooking proportion of the cooking equipment is obtained, the current cooking proportion is compared with the target cooking proportion, whether the current cooking proportion meets the target cooking proportion is determined, and if the current cooking proportion meets the target cooking proportion, the cooking heating part of the cooking equipment is adjusted based on the current cooking proportion. The method combines rice type, the target cooking proportion and the current cooking proportion to determine the cooking heating part of the cooking equipment, avoids poor cooking taste caused by the fact that the cooking heating part does not correspond to the cooking proportion, ensures the cooking taste, matches the cooking proportion with the cooking heating part, ensures that the electric energy consumption of the cooking equipment corresponds to the cooking proportion, and avoids electric energy waste.
With reference to the first aspect, in a first implementation manner of the first aspect, the cooking heating part includes a bottom heating part and a peripheral heating part, and the adjusting the cooking heating part of the cooking apparatus based on the current cooking ratio includes: judging whether the current cooking proportion is smaller than a preset cooking proportion or not; and when the current cooking proportion is smaller than the preset cooking proportion, starting the bottom heating part.
According to the cooking control method provided by the embodiment of the invention, the cooking heating part comprises the bottom heating part and the peripheral heating part, the current cooking proportion is compared with the preset cooking proportion, if the current cooking proportion is smaller than the preset cooking proportion, the current cooking proportion is judged to be smaller, the bottom heating part and the peripheral heating part do not need to be started at the same time, the bottom heating part is only needed to be started, the cooking proportion corresponds to the cooking heating part, and the electric energy waste caused by the smaller cooking proportion is avoided.
With reference to the first embodiment of the first aspect, in a second embodiment of the first aspect, the method further includes: and when the current cooking proportion is larger than or equal to the preset cooking proportion, simultaneously starting the bottom heating part and the peripheral heating part.
According to the cooking control method provided by the embodiment of the invention, the cooking heating part comprises the bottom heating part and the peripheral heating part, the current cooking proportion is compared with the preset cooking proportion, if the current cooking proportion is larger than the preset cooking proportion, the current cooking proportion is judged to be larger, and at the moment, the bottom heating part and the peripheral heating part are simultaneously started to ensure the cooking taste and the cooking efficiency.
With reference to the first aspect, in a third implementation manner of the first aspect, the four-side heating part includes a multi-segment heating coil, and the simultaneously activating the bottom heating part and the four-side heating part includes: dividing the target cooking proportion to obtain a plurality of cooking proportion sections; determining a cooking proportion section corresponding to the current cooking proportion based on the plurality of cooking proportion sections and the current cooking proportion; determining the number of sections of the heating coils corresponding to the cooking proportion sections according to the cooking proportion sections; and starting the bottom heating part and the heating coils of the stages.
According to the cooking control method provided by the embodiment of the invention, the target cooking proportion is divided into a plurality of cooking proportion sections, the cooking proportion section corresponding to the current cooking proportion is determined, and the number of heating coil sections needing to be started at the periphery is determined according to the cooking proportion section, so that the cooking taste of rice is ensured, and the cooking efficiency is also ensured.
With reference to the third embodiment of the first aspect, in a fourth embodiment of the first aspect, the method further comprises: and determining a cooking mode corresponding to the cooking proportion section based on the cooking proportion section.
According to the cooking control method provided by the embodiment of the invention, the target cooking proportion is divided into a plurality of cooking proportion sections, the current cooking proportion is compared with the plurality of cooking proportion sections to determine the cooking proportion section corresponding to the current cooking proportion, and the corresponding cooking mode is determined according to the cooking proportion section. The target proportion is divided into the plurality of cooking proportion sections to ensure the accuracy of the determination of the current cooking proportion, so that the current cooking proportion can correspond to a proper cooking mode, and the phenomenon that the cooking mode is uncomfortable to influence the poor cooking taste is avoided.
With reference to the first aspect or the first to fourth embodiments of the first aspect, in a fifth embodiment of the first aspect, the obtaining a current cooking ratio in the cooking apparatus includes: obtaining the weight of a mixture and the volume of the mixture in the cooking equipment, wherein the weight of the mixture is the sum of the volume of rice and the volume of water, and the volume of the mixture is the sum of the volume of rice and the volume of water; determining an amount of rice and an amount of water based on the weight of the mixture and the volume of the mixture; determining a current cooking ratio based on the amount of rice and the amount of water.
According to the cooking control method provided by the embodiment of the invention, the weight and the volume of the mixture in the cooking equipment are obtained, the amount of rice and the amount of water are determined based on the weight and the volume of the mixture, and the current cooking proportion is determined based on the amount of rice and the amount of water. Wherein the weight of the mixture is the sum of the volume of rice and the volume of water, and the volume of the mixture is the sum of the volume of rice and the volume of water. The cooking proportion is determined by combining the weight of the mixture of the rice quantity and the water quantity and the volume of the mixture, the determination accuracy of the cooking proportion is guaranteed, the determination suitability of the cooking heating part is further guaranteed, and the cooking mouthfeel is guaranteed.
With reference to the first aspect, in a sixth implementation of the first aspect, the method further includes: when the current cooking proportion does not meet the target cooking proportion, judging whether the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion; and when the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion, sending a first prompt message for increasing the water quantity.
With reference to the sixth embodiment of the first aspect, in the seventh embodiment of the first aspect, the method further comprises: when the current cooking proportion is larger than the minimum value corresponding to the target cooking proportion, judging whether the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion; and when the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion, sending a second prompt message for increasing the rice quantity or reducing the water quantity.
According to the cooking control method provided by the embodiment of the invention, whether the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion is judged, if the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion, the current cooking equipment has larger water quantity or smaller water quantity, and at the moment, the water quantity can be increased or reduced into the cooking equipment; if the current cooking proportion is larger than the minimum value corresponding to the target cooking proportion, whether the current cooking proportion is smaller than the maximum value corresponding to the target cooking proportion or not is continuously judged, if the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion, the rice quantity in the current cooking equipment is more, the rice quantity is reduced inconveniently due to the fact that the current cooking equipment is a rice-water mixture, the water quantity needs to be increased for guaranteeing the cooking taste, the cooking taste of food is guaranteed, and the problem that the cooking taste is poor due to the fact that the cooking proportion is improper is avoided.
According to a second aspect, embodiments of the present invention provide a cooking control apparatus, including: the identification module is used for identifying rice types in the cooking equipment and determining a target cooking proportion corresponding to the rice types; the acquisition module is used for acquiring the current cooking proportion in the cooking equipment; the judging module is used for judging whether the current cooking proportion meets the target cooking proportion; and the adjusting module is used for adjusting the cooking heating part of the cooking equipment based on the current cooking proportion when the current cooking proportion meets the target cooking proportion.
The cooking control device provided by the embodiment of the invention determines the target cooking proportion corresponding to the rice by identifying the rice in the cooking equipment, acquires the current cooking proportion of the cooking equipment, compares the current cooking proportion with the target cooking proportion, determines whether the current cooking proportion meets the target cooking proportion, and adjusts the cooking heating part of the cooking equipment based on the current cooking proportion if the current cooking proportion meets the target cooking proportion. The device combines rice kind, target culinary art proportion and current culinary art proportion to confirm the culinary art heating part of cooking equipment, avoids culinary art heating part and culinary art proportion not corresponding and lead to the culinary art taste not good, has guaranteed the culinary art taste, matches culinary art proportion and culinary art heating part, guarantees that the electric energy consumption of cooking equipment is corresponding with the culinary art proportion, has avoided the electric energy extravagant.
According to a third aspect, embodiments of the present invention provide a cooking apparatus, comprising: a memory and a processor, wherein the memory and the processor are communicatively connected with each other, the memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method according to the first aspect or any embodiment of the first aspect.
According to a fourth aspect, an embodiment of the present invention provides a computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to the first aspect or any one of the embodiments of the first aspect.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and other drawings can be obtained by those skilled in the art without creative efforts.
Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention;
fig. 2 is another flowchart of a cooking control method according to an embodiment of the present invention;
fig. 3 is another flowchart of a cooking control method according to an embodiment of the present invention;
fig. 4 is a block diagram of a cooking control apparatus according to an embodiment of the present invention;
fig. 5 is a schematic hardware structure diagram of a cooking device according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Because the rice type on the current market is more, general user can't distinguish in order to confirm suitable culinary art proportion to the rice type, and the culinary art taste of eating the material is influenced to the uncomfortable culinary art proportion, and no matter what the value of culinary art proportion, cooking equipment's heating coil all is fixed, can't carry out nimble regulation, and the uncomfortable heating coil not only can influence the culinary art taste, still can lead to the waste of electric energy.
Based on this, this application is through setting up image recognition module and weight sensor in cooking equipment, through image recognition module discernment rice kind, confirms the target culinary art proportion that corresponds with rice kind, confirms current culinary art proportion according to weight sensor, if current culinary art proportion accords with target culinary art proportion, then confirm the culinary art heating portion according to current culinary art proportion to make culinary art proportion and heating coil corresponding, both guaranteed the culinary art taste, avoided the electric energy waste again.
In accordance with an embodiment of the present invention, there is provided a cooking control method embodiment, it is noted that the steps illustrated in the flowchart of the drawings may be performed in a computer system such as a set of computer executable instructions, and that while a logical order is illustrated in the flowchart, in some cases the steps illustrated or described may be performed in an order different than here.
In this embodiment, a cooking control method is provided, which can be used in a cooking device, such as an electric rice cooker, etc., fig. 1 is a flowchart of the cooking control method according to the embodiment of the present invention, and as shown in fig. 1, the flowchart includes the following steps:
and S11, identifying the rice type in the cooking equipment and determining the target cooking proportion corresponding to the rice type.
An image recognition module is arranged in the cooking equipment, and the image recognition module is used for recognizing the rice in the cooking equipment and determining the specific rice type. Specifically, the image recognition module may acquire an internal image of the cooking device, and analyze the image to determine a rice type corresponding to a rice in the current cooking device, such as northeast rice, rice seedling, and the like. The target cooking ratio is a rice-water ratio, and specifically, the rice-water ratio may be a fixed value or a range. The target cooking proportion is determined according to big data statistics and is stored in the cooking device in a database mode. Different rice types correspond to different target cooking proportions, and after the rice type of the cooking equipment is determined, the target cooking proportion corresponding to the current rice type is determined by inquiring the database.
And S12, acquiring the current cooking proportion in the cooking equipment.
The weight of the rice-water mixture in the current cooking equipment is determined through a weight sensor arranged in the cooking equipment, the volume of the current rice-water mixture is determined through an image recognition module, and the rice quantity and the water quantity in the current cooking equipment can be determined by combining the density of rice and the density of water. The current cooking ratio can be calculated according to the rice amount and the water amount in the cooking equipment.
And S13, judging whether the current cooking ratio meets the target cooking ratio.
And comparing the current cooking proportion with the target cooking proportion to determine whether the current cooking proportion meets the target cooking proportion. For example, if the target cooking ratio is a fixed ratio P and the calculated current cooking ratio is P0, it is characterized that the current cooking ratio does not satisfy the target cooking ratio; if the target cooking proportion is [ n, m ], the calculated current cooking proportion is P0, and n is not less than P0 is not less than m, the current cooking proportion is represented to meet the target cooking proportion. If the current cooking ratio meets the target cooking ratio, executing step S14, otherwise, executing other operations, where the other operations may be adjusting the current cooking ratio, or acquiring the current cooking ratio of the cooking apparatus again to perform secondary determination of the current cooking ratio and the target cooking ratio.
And S14, adjusting the cooking heating part of the cooking device based on the current cooking proportion.
When it is determined that the current cooking ratio satisfies the target cooking ratio, the cooking heating part of the cooking apparatus may be adjusted according to the current cooking ratio. The cooking heating part comprises a bottom heating part and a peripheral heating part of the cooking equipment, and whether the bottom heating part and the peripheral heating part need to be started simultaneously or not can be determined according to the current cooking proportion. For example, if the current cooking ratio is small, only the bottom heating part may be turned on; if the cooking proportion is large, the bottom heating part and the peripheral heating part can be simultaneously opened.
According to the cooking control method provided by the embodiment of the invention, the target cooking proportion corresponding to the rice is determined by identifying the rice type in the cooking equipment, the current cooking proportion of the cooking equipment is obtained, the current cooking proportion is compared with the target cooking proportion, whether the current cooking proportion meets the target cooking proportion is determined, and if the current cooking proportion meets the target cooking proportion, the cooking heating part of the cooking equipment is adjusted based on the current cooking proportion. The method combines rice type, the target cooking proportion and the current cooking proportion to determine the cooking heating part of the cooking equipment, avoids poor cooking taste caused by the fact that the cooking heating part does not correspond to the cooking proportion, ensures the cooking taste, matches the cooking proportion with the cooking heating part, ensures that the electric energy consumption of the cooking equipment corresponds to the cooking proportion, and avoids electric energy waste.
In this embodiment, a cooking control method is provided, which can be used in a cooking device, such as an electric rice cooker, etc., fig. 2 is a flowchart of the cooking control method according to the embodiment of the present invention, and as shown in fig. 2, the flowchart includes the following steps:
and S21, identifying the rice type in the cooking equipment and determining the target cooking proportion corresponding to the rice type. For details, refer to the related description of step S11 corresponding to the above embodiment, and are not repeated herein.
And S22, acquiring the current cooking proportion in the cooking equipment. For details, refer to the related description of step S12 corresponding to the above embodiment, and are not repeated herein.
And S23, judging whether the current cooking ratio meets the target cooking ratio. For details, refer to the related description of step S13 corresponding to the above embodiment, and are not repeated herein.
And S24, if the current cooking proportion meets the target cooking proportion, adjusting the cooking heating part of the cooking equipment based on the current cooking proportion.
Specifically, the cooking heating part includes a bottom heating part and a peripheral heating part, and the step S24 may include the steps of:
and S241, judging whether the current cooking proportion is smaller than the preset cooking proportion.
The preset cooking ratio is a maximum cooking ratio at which only the bottom heating part is activated. And comparing the current cooking proportion with a preset cooking proportion, and determining the size relation between the current cooking proportion and the preset cooking proportion. If the current cooking ratio is smaller than the preset cooking ratio, step S242 is executed, otherwise step S243 is executed.
And S242, starting the bottom heating part.
If the current cooking proportion is smaller than the preset cooking proportion, the current cooking proportion is represented to be smaller, and if the bottom heating part and the surrounding heating parts are started simultaneously, the phenomenon of over-fire and paste can be caused. Therefore, when the current cooking ratio is smaller than the preset cooking ratio, only the bottom heating part is started. Therefore, not only can the cooking taste be ensured, but also the waste of electric energy can be avoided.
And S243, simultaneously starting the bottom heating part and the four-side heating part.
If the current cooking proportion is larger than the preset cooking proportion, the current cooking proportion is represented to be larger, the phenomenon of rice half-cooked due to insufficient heating temperature can be caused only by opening the bottom heating part, or the heating time needs to be prolonged due to insufficient heating temperature, so that the waiting time of a user is too long. Therefore, when the current cooking proportion is greater than the preset cooking proportion, the bottom heating part and the surrounding heating parts need to be started simultaneously to ensure the cooking taste and the cooking efficiency, and the waiting time of a user is prevented from being too long.
Specifically, the four-side heating part includes a multi-stage heating coil, and the step S243 may include the steps of:
(1) and dividing the target cooking proportion to obtain a plurality of cooking proportion sections.
The target cooking ratio [ n, m ] is divided into a plurality of cooking ratio segments [ n, y1 ], [ y1, y2 ] … … [ yN, m ]. Specifically, the plurality of cooking ratio segments may be equally divided, or may be divided by other rules, which is not specifically limited in this application and may be determined by those skilled in the art according to actual needs.
(2) And determining a cooking proportion section corresponding to the current cooking proportion based on the plurality of cooking proportion sections and the current cooking proportion.
And comparing the current cooking proportion with the plurality of cooking proportion sections one by one, and determining the cooking proportion section where the current cooking proportion is located. The segmentation of the cooking ratio segment is not limited in the present application and can be determined by those skilled in the art according to actual needs.
Taking three cooking proportion sections as an example, if the current cooking proportion is P0, and a plurality of cooking proportion sections corresponding to the target cooking proportion [ n, m ] are [ n, y1), [ y1, y2), [ y2, m ], comparing the relations between the current cooking proportion P0 and the cooking proportion sections [ n, y1), [ y1, y2), [ y2, m ], and if n is less than or equal to P0 and less than y1, indicating that the cooking proportion section where the current cooking proportion P0 is located is [ n, y 1); if y1 is not less than P0 < y2, the current cooking proportion P0 is in the cooking proportion section [ y1, y 2); if y2 is less than or equal to P0 is less than or equal to m, the current cooking proportion P0 is represented as y2, m.
(3) And determining the number of the sections of the heating coils corresponding to the cooking proportion sections according to the cooking proportion sections.
The number of the heating coils corresponds to the cooking proportion sections one by one, and the heating coils with different sections located around the cooking equipment can be started corresponding to different cooking proportion sections. In 3 cooking scale segments [ n, y ]1)、[y1,y2)、[y2,m]And three heating coils, cooking proportional segments [ n, y ]1) Cooking ratio segment [ y ] corresponding to the first segment heating coil being turned on1,y2) Cooking ratio section [ y ] corresponding to the turning on of the first and second section heating coils2,m]Corresponding to the simultaneous activation of three sections of heating coils.
(4) And starting a bottom heating part and the heating coils of the stages.
After determining the number of heating coil sections corresponding to the current cooking ratio, the cooking device may start to cook the heating part and the four-side heating coils of the number of sections at the same time. For example, if the current cooking ratio P0 is in the cooking ratio section [ n, y1) Automatically starting a bottom heating part and a first section of surrounding heating coils; if the current cooking proportion P0 is in the cooking proportion section of [ y1,y2) Automatically starting a bottom heating part, a first section of peripheral heating coil and a second section of peripheral heating coil; if the current cooking proportion P0 is in the cooking proportion section of [ y2,m]And automatically starting the bottom heating part and the three sections of surrounding heating coils. So, realized cooking heating portion's reasonable opening, guaranteed good culinary art taste.
According to the cooking control method provided by the embodiment of the invention, the cooking heating part comprises the bottom heating part and the peripheral heating part, the current cooking proportion is compared with the preset cooking proportion, if the current cooking proportion is smaller than the preset cooking proportion, the current cooking proportion is judged to be smaller, the bottom heating part and the peripheral heating part do not need to be started at the same time, the bottom heating part is only needed to be started, the cooking proportion corresponds to the cooking heating part, and the electric energy waste caused by the smaller cooking proportion is avoided; if the current cooking proportion is larger than the preset cooking proportion, the current cooking proportion is judged to be larger, and the bottom heating part and the surrounding heating parts are started at the moment to ensure the cooking taste and the cooking efficiency.
In this embodiment, a cooking control method is provided, which can be used in a cooking device, such as an electric rice cooker, etc., fig. 3 is a flowchart of the cooking control method according to the embodiment of the present invention, and as shown in fig. 3, the flowchart includes the following steps:
and S31, identifying the rice type in the cooking equipment and determining the target cooking proportion corresponding to the rice type. For details, refer to the related description of step S21 corresponding to the above embodiment, and are not repeated herein.
And S32, acquiring the current cooking proportion in the cooking equipment.
Specifically, the step S31 may include the following steps:
s321, acquiring a weight and a volume of the mixture in the cooking apparatus.
The weight of the mixture is the sum of the volume of rice and the volume of water, and the volume of the mixture is the sum of the volume of rice and the volume of water. The weight of the mixture can be obtained by a weight sensor arranged in the cooking equipment, and other weighing devices can be adopted, as long as the weight of the rice-water mixture in the cooking equipment can be determined. The volume of the mixture can be determined through an image recognition module arranged in the cooking equipment, specifically, the horizontal height of the rice-water mixture in the inner pot can be photographed through the image recognition module by referring to a water gauge of the inner pot of the cooking equipment, the image is uploaded to a database, the horizontal height of the rice-water mixture in the inner pot is recognized, and the volume of the rice-water mixture can be converted by combining the total volume of the inner pot.
S322, determining the rice amount and the water amount based on the weight and the volume of the mixture.
In terms of the weight of the mixture, mGeneral assemblyThe total volume of the rice-water mixture is denoted as vGeneral assemblyDensity of rice is rhoRice and its production processDensity of water is rhoWater (W)From the relationship between weight, density and volume, the following formulas (1) to (4) can be obtained:
mgeneral assembly＝mWater (W)+mRice and its production process (1)
vGeneral assembly＝vWater (W)+vRice and its production process (2)
mWater (W)＝vWater (W)*ρWater (W) (3)
mRice and its production process＝vRice and its production process*ρRice and its production process (4)
The rice quantity m can be obtained by solving the joint formulas (1) to (4)Rice and its production processAmount of water mWater (W)：
Figure BDA0002802621920000101
Figure BDA0002802621920000102
And S323, determining the current cooking proportion based on the rice quantity and the water quantity.
The current cooking proportion is the ratio of the amount of rice to the amount of water in the current cooking device. Based on the rice and water quantities obtained by the above calculation, the current cooking ratio P0 ═ m can be calculatedRice and its production process/mWater (W). The cooking proportion is determined by combining the weight of the mixture of the rice quantity and the water quantity and the volume of the mixture, the determination accuracy of the cooking proportion is guaranteed, the determination suitability of the cooking heating part is further guaranteed, and the cooking mouthfeel is guaranteed.
And S33, judging whether the current cooking ratio meets the target cooking ratio.
The target cooking proportion is the range of the cooking proportion [ n, m ] corresponding to the current rice species. And comparing the current cooking proportion with the target cooking proportion to determine whether the current cooking proportion is in the target cooking proportion. If the current cooking ratio satisfies the target cooking ratio, the step S34 is performed, otherwise, the step S35 is performed.
And S34, adjusting the cooking heating part of the cooking device based on the current cooking proportion. For details, refer to the related description of step S24 corresponding to the above embodiment, and are not repeated herein.
And S35, judging whether the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion.
And comparing the current cooking proportion with the minimum value n corresponding to the target cooking proportion, and determining the size relation between the current cooking proportion and the target cooking proportion minimum value n. If the current cooking ratio is less than the target cooking ratio minimum value n, performing step S36, otherwise performing step S37.
And S36, sending a first prompt message for increasing the rice quantity or decreasing the water quantity.
When the current cooking proportion is determined to be smaller than the minimum value n corresponding to the target cooking proportion, the current cooking device is indicated to have insufficient rice or excessive water, and a first prompt message of increasing the rice or decreasing the water flow can be sent out at the moment to remind a user of adding the rice to the cooking device or decreasing the water in the cooking device. The first prompt message may be a voice prompt or an indicator light prompt, and is not limited in this respect.
And S37, judging whether the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion.
And when the current cooking proportion is determined to be larger than the minimum value n corresponding to the target cooking proportion, comparing the current cooking proportion with the maximum value m corresponding to the target cooking proportion, and determining the size relation between the current cooking proportion and the maximum value m of the target cooking proportion. If the current cooking ratio is larger than the maximum value m corresponding to the target cooking ratio, executing step S38, otherwise, indicating that the current cooking ratio is in the target cooking ratio range [ n, m ], and executing step S34.
And S38, sending a second prompting message for increasing the water amount.
When the current cooking proportion is determined to be larger than the maximum value m corresponding to the target cooking proportion, the current cooking equipment is indicated to have more rice or less water, and at the moment, the rice in the cooking equipment is reduced due to the fact that the rice and water mixture is in the cooking equipment, so that the operation of a user is not convenient, and a second prompt message for reminding the user of increasing the water can be sent. The second prompt message may be a voice prompt or an indicator light prompt, and is not limited herein. Specifically, to distinguish the first prompt message from the second prompt message, the prompt may be performed by using indicator lights with different colors, for example, a red indicator light is used as the first prompt message, and a yellow indicator light is used as the second prompt message.
Optionally, the cooking control method further includes:
and S39, dividing the target cooking ratio to obtain a plurality of cooking ratio sections. For a detailed description, refer to the related description of the corresponding parts of the above embodiments, which are not repeated herein.
And S310, determining a cooking proportion section corresponding to the current cooking proportion based on the plurality of cooking proportion sections and the current cooking proportion. For a detailed description, refer to the related description of the corresponding parts of the above embodiments, which are not repeated herein.
And S311, determining a cooking mode corresponding to the cooking proportion section according to the cooking proportion section.
The cooking mode is a cooking category of the cooking apparatus. A corresponding cooking mode may be set corresponding to the cooking ratio section. In 3 cooking scale segments [ n, y ]1)、[y1,y2)、[y2,m]For example, the cooking scale segment [ n, y ]1) Cooking ratio segment [ y ] corresponding to cooking mode1,y2) Cooking ratio segment [ y ] corresponding to the porridge cooking mode2,m]Corresponding to the soup cooking mode. When the current cooking proportion P0 is determined to be in the cooking proportion section of [ n, y1) When the rice cooking mode is started, the rice cooking mode is automatically started; when the current cooking proportion P0 is determined to be in the cooking proportion section of [ y1,y2) When the porridge cooking mode is started, the porridge cooking mode is automatically started. Therefore, the operation steps of the user are simplified, and the automatic determination of the cooking mode is realized.
According to the cooking control method provided by the embodiment of the invention, the cooking proportion is determined based on the mixture weight and the mixture volume of the rice quantity and the water quantity, so that the determination accuracy of the cooking proportion is ensured, the determination suitability of the cooking heating part is further ensured, and the cooking taste is ensured; judging whether the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion or not and whether the current cooking proportion is smaller than the maximum value corresponding to the target cooking proportion or not so as to ensure the accuracy of the determined cooking proportion; the target proportion is divided into the plurality of cooking proportion sections to ensure the accuracy of the determination of the current cooking proportion, so that the current cooking proportion can correspond to a proper cooking mode, and the phenomenon that the cooking mode is uncomfortable to influence the poor cooking taste is avoided.
In this embodiment, a cooking control device is further provided, and the device is used to implement the above embodiments and preferred embodiments, which have already been described and will not be described again. The term "module" as used below may be a combination of software and/or hardware that implements a predetermined function. Although the means described in the embodiments below are preferably implemented in software, an implementation in hardware, or a combination of software and hardware is also possible and contemplated.
The present embodiment provides a cooking control apparatus, as shown in fig. 4, including:
and the identification module 41 is used for identifying the rice type in the cooking equipment and determining the target cooking proportion corresponding to the rice type. For details, refer to the corresponding related description of the above embodiments, and are not repeated herein.
An obtaining module 42 is configured to obtain a current cooking ratio in the cooking apparatus. For details, refer to the corresponding related description of the above embodiments, and are not repeated herein.
And the judging module 43 is configured to judge whether the current cooking ratio meets the target cooking ratio. For details, refer to the corresponding related description of the above embodiments, and are not repeated herein.
And the adjusting module 44 is used for adjusting the cooking heating part of the cooking equipment based on the current cooking proportion if the current cooking proportion meets the target cooking proportion. For details, refer to the corresponding related description of the above embodiments, and are not repeated herein.
The cooking control device provided by the embodiment of the invention determines the target cooking proportion corresponding to the rice by identifying the rice in the cooking equipment, acquires the current cooking proportion of the cooking equipment, compares the current cooking proportion with the target cooking proportion, determines whether the current cooking proportion meets the target cooking proportion, and adjusts the cooking heating part of the cooking equipment based on the current cooking proportion if the current cooking proportion meets the target cooking proportion. The device combines rice kind, target culinary art proportion and current culinary art proportion to confirm the culinary art heating part of cooking equipment, avoids culinary art heating part and culinary art proportion not corresponding and lead to the culinary art taste not good, has guaranteed the culinary art taste, matches culinary art proportion and culinary art heating part, guarantees that the electric energy consumption of cooking equipment is corresponding with the culinary art proportion, has avoided the electric energy extravagant.
The cooking control means in this embodiment is presented in the form of a functional unit, where the unit refers to an ASIC circuit, a processor and memory executing one or more software or fixed programs, and/or other devices that may provide the above-described functionality.
Further functional descriptions of the modules are the same as those of the corresponding embodiments, and are not repeated herein.
The embodiment of the invention also provides cooking equipment which is provided with the cooking control device shown in the figure 4.
Referring to fig. 5, fig. 5 is a schematic structural diagram of a terminal according to an alternative embodiment of the present invention, and as shown in fig. 5, the terminal may include: at least one processor 51, such as a CPU (Central Processing Unit), at least one communication interface 53, memory 54, at least one communication bus 52. Wherein a communication bus 52 is used to enable the connection communication between these components. The communication interface 53 may include a Display (Display) and a Keyboard (Keyboard), and the optional communication interface 53 may also include a standard wired interface and a standard wireless interface. The Memory 54 may be a high-speed RAM Memory (volatile Random Access Memory) or a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. The memory 54 may alternatively be at least one memory device located remotely from the processor 51. Wherein the processor 51 may be in connection with the apparatus described in fig. 4, the memory 54 stores an application program, and the processor 51 calls the program code stored in the memory 54 for performing any of the above-mentioned method steps.
The communication bus 52 may be a Peripheral Component Interconnect (PCI) bus or an Extended Industry Standard Architecture (EISA) bus. The communication bus 52 may be divided into an address bus, a data bus, a control bus, and the like. For ease of illustration, only one thick line is shown in FIG. 5, but this is not intended to represent only one bus or type of bus.
The memory 54 may include a volatile memory (RAM), such as a random-access memory (RAM); the memory may also include a non-volatile memory (english: non-volatile memory), such as a flash memory (english: flash memory), a hard disk (english: hard disk drive, abbreviated: HDD) or a solid-state drive (english: SSD); the memory 54 may also comprise a combination of the above types of memories.
The processor 51 may be a Central Processing Unit (CPU), a Network Processor (NP), or a combination of a CPU and an NP.
The processor 51 may further include a hardware chip. The hardware chip may be an application-specific integrated circuit (ASIC), a Programmable Logic Device (PLD), or a combination thereof. The PLD may be a Complex Programmable Logic Device (CPLD), a field-programmable gate array (FPGA), a General Array Logic (GAL), or any combination thereof.
Optionally, the memory 54 is also used to store program instructions. The processor 51 may call program instructions to implement a cooking control method as shown in the embodiments of fig. 1 to 3 of the present application.
Embodiments of the present invention further provide a non-transitory computer storage medium, where computer-executable instructions are stored, and the computer-executable instructions may execute the processing method of the cooking control method in any of the above method embodiments. The storage medium may be a magnetic Disk, an optical Disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a Flash Memory (Flash Memory), a Hard Disk (Hard Disk Drive, abbreviated as HDD), a Solid State Drive (SSD), or the like; the storage medium may also comprise a combination of memories of the kind described above.
Although the embodiments of the present invention have been described in conjunction with the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the invention, and such modifications and variations fall within the scope defined by the appended claims.

Claims (11)

1. A cooking control method, comprising the steps of:
identifying rice types in cooking equipment, and determining a target cooking proportion corresponding to the rice types;
acquiring a current cooking proportion in the cooking equipment;
judging whether the current cooking proportion meets the target cooking proportion or not;
when the current cooking proportion meets the target cooking proportion, adjusting a cooking heating part of the cooking device based on the current cooking proportion.
2. The method of claim 1, wherein the cooking heating portion comprises a bottom heating portion and a peripheral heating portion, and wherein adjusting the cooking heating portion of the cooking appliance based on the current cooking ratio comprises:
judging whether the current cooking proportion is smaller than a preset cooking proportion or not;
and when the current cooking proportion is smaller than the preset cooking proportion, starting the bottom heating part.
3. The method of claim 2, further comprising:
and when the current cooking proportion is larger than or equal to the preset cooking proportion, simultaneously starting the bottom heating part and the peripheral heating part.
4. The method of claim 3, wherein the peripheral heating section comprises a multi-section heating coil, and wherein activating the bottom heating section and the peripheral heating section simultaneously comprises:
dividing the target cooking proportion to obtain a plurality of cooking proportion sections;
determining a cooking proportion section corresponding to the current cooking proportion based on the plurality of cooking proportion sections and the current cooking proportion;
determining the number of sections of the heating coils corresponding to the cooking proportion sections according to the cooking proportion sections;
and starting the bottom heating part and the heating coils of the stages.
5. The method of claim 4, further comprising:
and determining a cooking mode corresponding to the cooking proportion section based on the cooking proportion section.
6. The method of any one of claims 1-5, wherein the obtaining a current cooking ratio in the cooking device comprises:
obtaining the weight of a mixture and the volume of the mixture in the cooking equipment, wherein the weight of the mixture is the sum of the volume of rice and the volume of water, and the volume of the mixture is the sum of the volume of rice and the volume of water;
determining an amount of rice and an amount of water based on the weight of the mixture and the volume of the mixture;
determining a current cooking ratio based on the amount of rice and the amount of water.
7. The method of claim 1, further comprising:
when the current cooking proportion does not meet the target cooking proportion, judging whether the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion;
and when the current cooking proportion is smaller than the minimum value corresponding to the target cooking proportion, sending a first prompt message for increasing the water quantity.
8. The method of claim 7, further comprising:
when the current cooking proportion is larger than the minimum value corresponding to the target cooking proportion, judging whether the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion;
and when the current cooking proportion is larger than the maximum value corresponding to the target cooking proportion, sending a second prompt message for increasing the rice quantity or reducing the water quantity.
9. A cooking control device, comprising:
the identification module is used for identifying rice types in the cooking equipment and determining a target cooking proportion corresponding to the rice types;
the acquisition module is used for acquiring the current cooking proportion in the cooking equipment;
the judging module is used for judging whether the current cooking proportion meets the target cooking proportion;
and the adjusting module is used for adjusting the cooking heating part of the cooking equipment based on the current cooking proportion when the current cooking proportion meets the target cooking proportion.
10. A cooking apparatus, characterized by comprising: a memory and a processor, the memory and the processor being communicatively connected to each other, the memory having stored therein computer instructions, the processor executing the computer instructions to perform the cooking control method according to any one of claims 1 to 8.
11. A computer-readable storage medium storing computer instructions for causing a computer to execute the cooking control method according to any one of claims 1 to 8.
CN202011356111.8A 2020-11-26 2020-11-26 Cooking control method and device, cooking equipment and readable storage medium Pending CN112450736A (en)

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Application publication date: 20210309