CN112555916A

CN112555916A - Control method of cooking system, computer-readable storage medium and cooking system

Info

Publication number: CN112555916A
Application number: CN202011258460.6A
Authority: CN
Inventors: 钱意; 万晨
Original assignee: Shenzhen Huowang Gas Appliance Co ltd
Current assignee: Shenzhen Huowang Gas Appliance Co ltd
Priority date: 2020-11-11
Filing date: 2020-11-11
Publication date: 2021-03-26
Anticipated expiration: 2040-11-11
Also published as: CN112555916B

Abstract

The invention provides a control method of a cooking system, a computer readable storage medium and the cooking system. The control method comprises the following steps: the controller receives a control instruction of the steamed dish and acquires navigation menu data corresponding to the steamed dish; the controller executes the step of confirming the steaming pan; the controller performs a boiling step; and the controller executes the steaming step, performs constant fire power control or tracking curve control on the electromagnetic proportional valve until the steaming duration reaches the total duration of the curve section corresponding to the steaming step, and executes the next cooking substep or executes control on the first cooking range to shut down fire. The control method provided by the invention realizes the accurate control of the temperature of the food material and the gas fire power at each moment in the cooking process. In the steaming step, steaming with constant fire power or tracking temperature-time curve can be selected as required to simulate the fire power control process of a kitchen as much as possible, so that the recurrence of fire power at each moment is realized as much as possible, and the taste and flavor of the kitchen can be obtained by accurate fire power control.

Description

Control method of cooking system, computer-readable storage medium and cooking system

Technical Field

The invention relates to the technical field of gas cooking, in particular to a control method of a cooking system, a computer readable storage medium and the cooking system.

Background

Steaming is a very healthy cooking mode, and is increasingly popular with modern people due to the advantages of light taste, locking more nutritional ingredients and the like. However, the cooking mode of steaming has very high requirements on the duration of a fire, food is not cooked due to insufficient duration of a fire, the taste is seriously influenced due to excessive duration of a fire, common people hardly steam the taste and the taste of the dish of a large kitchen level, the characteristic of steaming causes troubles to catering operators, and the taste of dishes steamed by different cooks is hardly unified, so that the user experience is unstable.

Although some automatic cooking methods are proposed in the industry, the method is usually simple conversion of several fixed firepowers, and the firepower is controlled too coarsely, so that accurate control of the temperature of food materials and the gas firepower of a cook at each moment cannot be realized at all, and the cooked dishes cannot reach the taste of the cook.

Disclosure of Invention

In view of the above situation, a primary objective of the present invention is to provide a control method for a cooking system, a computer-readable storage medium and a cooking system, so as to solve the problems of the prior art that the fire control is too rough and the steaming process of a kitchen is difficult to reproduce.

In order to achieve the purpose, the technical scheme adopted by the invention is as follows:

a control method of a cooking system, which is used for steaming food through the cooking system, the cooking system comprises a gas stove with a controller and at least one intelligent pot, the intelligent pot can be in communication connection with the controller, the gas stove comprises at least one cooking range, the at least one cooking range comprises a first cooking range, the gas stove is provided with an electromagnetic proportional valve in communication connection with the controller, firepower output by the cooking range is controlled by adjusting the opening degree of the electromagnetic proportional valve, the intelligent pot comprises a pot body, a pot cover, a steaming rack and a temperature sensor, the temperature sensor is used for detecting the temperature of the pot body, and the control method comprises the following steps:

s10, the controller receives a control instruction of a steamed dish, and navigation menu data corresponding to the steamed dish is obtained, wherein the navigation menu data comprises a temperature-time curve and a plurality of cooking sub-steps, the temperature-time curve comprises a plurality of curve segments respectively corresponding to the plurality of cooking sub-steps, and the plurality of cooking sub-steps comprise a steaming pot confirmation step, a boiling step and a steaming step;

s40, the controller executes the step of confirming the steaming pan, and the method specifically comprises the following steps: the controller controls the first cooking range to ignite, obtains the actual temperature detected by the temperature sensor of the intelligent pot in a communication mode, determines the intelligent pot in a temperature-rising state according to the obtained actual temperature information, and takes the intelligent pot as the steaming pot;

s60, the controller executing the boiling step, specifically including: the controller controls the electromagnetic proportional valve to be in the maximum opening degree, so that the first cooking range heats the steaming pot with the maximum fire power until the actual temperature detected by the temperature sensor of the steaming pot is greater than or equal to a boiling temperature threshold value, and then the next cooking sub-step is executed;

s70, the controller executes the steaming step, and the method specifically comprises the following steps: performing constant fire power control or tracking curve control on the electromagnetic proportional valve until the steaming duration reaches the total duration of the curve section corresponding to the steaming step, and then executing the next cooking substep or S80;

s80, controlling the first cooking range to be turned off by the controller;

wherein the content of the first and second substances,

the constant fire power control comprises the following steps: controlling the electromagnetic proportional valve to maintain a constant opening degree;

the tracking curve control is as follows: and acquiring a curve section corresponding to the current cooking substep, and adjusting the opening degree of the electromagnetic proportional valve by taking the temperature of each moment in the corresponding curve section as a target temperature so as to enable a change curve of the actual temperature detected by a temperature sensor of the steaming pot to track the corresponding curve section along with time.

Preferably, the plurality of cooking sub-steps further includes a food material adding step, and the control method further includes the following steps performed before or after step S60:

s50, the controller executes the step of adding food material, specifically including: and the controller sends out an action reminding signal of the food adding material and executes the next cooking substep after detecting that the action of the food adding material is finished.

Preferably, a weight sensor is disposed at a cooking range of the gas stove, and the controller determines whether to execute the food adding operation according to weight information detected by the weight sensor.

Preferably, in the step S50, the step of detecting whether the food adding operation is executed includes the following steps:

s51, acquiring weight information detected by the weight sensor;

s52, judging the opening and closing state of the steamer according to the weight information, executing S53 if the steamer is in the opening state, and executing S54 if the steamer is in the opening state;

s53, judging whether the weight information suddenly drops or not, if so, judging that the cover opening action is executed, and jumping to S54, otherwise, continuously judging;

s54, judging whether the weight information has sudden rise which is equal to or higher than a second preset weight difference value, if so, judging that food materials are put in, and jumping to S55, otherwise, continuing to judge;

and S55, judging whether the weight information generates sudden rise which is equal to or higher than the first preset weight difference value, if so, judging that the food adding action is finished, otherwise, continuing to judge.

Preferably, in the step S52, the step of determining the state of the open/close cover of the steamer comprises the steps of:

s521, acquiring the actual water adding weight value m in the step S30_{Water (W)}；

S522, obtaining the current weight value m detected by the weight sensor_{At present}；

S523, calculating the weight m of the steaming pot after water is removed_Dewatering＝m_{At present}-m_{Water (W)}；

S524, calculating the actual difference Δ m ═ m_Dewatering-m_{Pot body}-m_{Steaming rack}，m_{Pot body}Is the actual weight of the pan body, m_{Steaming rack}Is the actual weight of the steaming rack;

s525, judging whether the actual difference value delta m is larger than or equal to the preset difference value delta m or not_BookingIf yes, judging that the steaming pot is in a cover closing state, otherwise, judging that the steaming pot is in a cover opening state.

Preferably, the plurality of cooking sub-steps further includes a steaming rack step and a water adding step, and the control method further includes the following steps performed before step S60:

s20, executing the step of placing the steaming rack, wherein the controller sends out an action reminding signal for placing the steaming rack, and executes the next cooking substep after detecting the action for placing the steaming rack;

s30, executing the water adding step, wherein the controller sends a water adding action reminding signal and executes the next cooking substep after detecting the water adding action;

the controller also judges whether the steaming rack is placed and the water adding action is executed according to the weight information detected by the weight sensor.

Preferably, the at least one intelligent pot includes two or more intelligent pots, the at least one cooking top further includes a second cooking top, the plurality of cooking sub-steps further includes a pot confirmation step and a pot preparation step, and the control method further includes the steps of:

s90, executing the step of confirming the material pouring pot, wherein the controller controls a second cooking range to ignite, obtains the actual temperature detected by the temperature sensors of other intelligent pots except the steaming pot, determines the intelligent pot in a temperature rising state according to the obtained actual temperature information, and takes the intelligent pot as the material frying pot;

s100, executing the pouring preparation step, wherein the controller sends a feeding action reminding signal, and after the feeding action is detected, constant-fire control or tracking curve control is carried out on the electromagnetic proportional valve of the second cooking range until the preparation duration reaches the total duration of the curve section corresponding to the pouring preparation step, and then the second cooking range is controlled to be turned off.

Preferably, in the step S40, when the controller controls the first cooking range to ignite, the controller controls an input current of the electromagnetic proportional valve corresponding to the first cooking range to be a first preset current;

in the step S90, when the controller controls the second cooking range to ignite, the controller controls the input current of the electromagnetic proportional valve corresponding to the second cooking range to be a second preset current;

the first preset current and the second preset current are not equal.

Preferably, the step S10 is followed by the step of:

s90: and the controller judges whether the actual temperature of the intelligent pot is greater than an anti-dry heating threshold value, and if so, alarms and skips to the step S80.

Preferably, when the controller executes the tracking curve control on the electromagnetic proportional valve, the controller uses the target temperature as an input of a non-linear tracking differentiator in an ADRC model at a corresponding moment, uses an actual temperature at the corresponding moment as a controlled object, uses the actual temperature as a feedback input of an extended state observer in the ADRC model, outputs a current value of the electromagnetic proportional valve by using the ADRC model, and controls the electromagnetic proportional valve to operate according to the current value so as to adjust the opening degree of the electromagnetic proportional valve.

A computer-readable storage medium storing a computer program which, when executed, implements the control method as described above.

The utility model provides a culinary art system, culinary art system is including gas-cooker and at least one intelligent pot that has the controller, intelligent pot can with the controller communication is connected, the gas-cooker includes at least one kitchen range, at least one kitchen range includes first kitchen range, the gas-cooker have with the electromagnetism proportional valve that the controller communication is connected, through adjusting the aperture of electromagnetism proportional valve controls the firepower of kitchen range output, intelligent pot includes pot, pot cover, evaporates frame and temperature sensor, temperature sensor is used for detecting the temperature of the pot body, wherein, the controller can realize as above control method.

According to the control method provided by the invention, the whole steaming process is divided into different cooking sub-steps according to the fire control characteristics, meanwhile, a temperature-time curve used as a reference is divided into a plurality of curve segments corresponding to the cooking sub-steps, and according to the cooking characteristics of each cooking sub-step, a corresponding fire control mode and skip conditions among the cooking sub-steps are selected, so that the accurate control of the temperature of food materials and the fire of gas at each moment in the cooking process is realized. Furthermore, in the steaming step, steaming with constant fire power or tracking temperature-time curve can be selected as required to simulate the fire power control process of a kitchen as much as possible, so that the recurrence of fire power at each moment can be realized as much as possible, and the taste and flavor of the kitchen can be obtained by accurate fire power control.

Other advantages of the present invention will be described in the detailed description, and those skilled in the art will understand the technical features and technical solutions presented in the description.

Drawings

Preferred embodiments according to the present invention will be described below with reference to the accompanying drawings. In the figure:

fig. 1 is a system diagram of a cooking system according to an embodiment of the present invention;

FIG. 2 is a flowchart of a cooking control method according to an embodiment of the present invention;

fig. 3 is a block diagram of an ADRC model in a control method of a cooking system according to an embodiment of the present invention;

fig. 4 is a schematic diagram illustrating a variation timing of each physical quantity of a stage in a preferred embodiment of the control method of the cooking system according to the present invention.

In the figure:

100. a gas range; 110. a controller; 111. a control unit; 112. a storage unit; 113. a wireless communication unit; 120. an electromagnetic proportional valve; 130. a weight sensor;

200. an intelligent pot; 210. a temperature sensor; 220. and a wireless transmission module.

Detailed Description

The present invention will be described below based on examples, but the present invention is not limited to only these examples. In the following detailed description of the present invention, certain specific details are set forth in order to avoid obscuring the nature of the present invention, well-known methods, procedures, and components have not been described in detail.

Further, those of ordinary skill in the art will appreciate that the drawings provided herein are for illustrative purposes and are not necessarily drawn to scale.

Unless the context clearly requires otherwise, throughout the description and the claims, the words "comprise", "comprising", and the like are to be construed in an inclusive sense as opposed to an exclusive or exhaustive sense; that is, what is meant is "including, but not limited to".

In the description of the present invention, it is to be understood that the terms "first," "second," and the like are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. In addition, in the description of the present invention, "a plurality" means two or more unless otherwise specified.

Aiming at the problems that firepower control is too rough and the steaming process of a cook is difficult to reproduce in the prior art, the applicant researches and discovers that the requirement of the steaming dish on the matching control of the duration and the time is very high, either of the two is not qualified, and the matching of the two is not qualified, so that the final steamed finished product is greatly influenced.

Based on this, the present application provides a cooking system, as shown in fig. 1, which includes a controller 110, a gas stove 100 and at least one intelligent pot 200, the intelligent pot 200 can be in communication connection with the controller 110, specifically, the intelligent pot 200 includes a pot body, a pot cover, a steaming rack, a temperature sensor 210 and a wireless communication module 220, when the intelligent pot 200 is used for steaming food, water is poured into the pot body and the steaming rack is placed in the pot body, then a container containing food to be steamed is placed on the steaming rack, and the pot cover is covered to steam food. The intelligent pot 200 is in communication connection with the controller 110 through the wireless communication module 220, the temperature sensor 210 is arranged on the pot body and used for detecting the actual temperature of the pot body, and the actual temperature of the pot body can be transmitted to the controller 110 through the wireless communication module 220. The gas stove 100 comprises at least one stove head, the stove head is provided with a flame path and an electromagnetic proportional valve 120 which is in communication connection with the controller 110, the flame path is communicated with a gas supply end through the electromagnetic proportional valve 120, and the controller 110 can control the opening degree of the electromagnetic proportional valve 120, so that the firepower output by the stove head can be adjusted. Preferably, the kitchen range includes inner ring flame path and outer loop flame path, and electromagnetism proportional valve 120 includes first electromagnetism proportional valve and second electromagnetism proportional valve, and the inner ring flame path is through first electromagnetism proportional valve and air feed end intercommunication, and the outer loop flame path is through second electromagnetism proportional valve and air feed end intercommunication, and controller 110 accessible realizes the comprehensive adjustment of firepower to the independent control of first electromagnetism proportional valve and second electromagnetism proportional valve respectively to the realization is to the more accurate regulation of firepower. The controller 110 may be integrated on the gas cooker, for example, disposed below a middle transparent panel of the gas cooker, or may be a separate device, for example, a device integrating functions of display, control, voice, etc., and the controller may be installed on a wall or the like by a user, which is particularly suitable for retrofitting an existing gas cooker.

The controller 110 comprises a control unit 111, a storage unit 112 and a wireless communication unit 113, and the controller 110 is in communication connection with the wireless communication module 220 of the intelligent pot 200 through the wireless communication unit 113, so that data transmission between the controller 110 and the intelligent pot 200 is realized. The storage unit 112 stores temperature-time curves corresponding to different steamed dishes, the temperature-time curves are corresponding to the temperature and time of the pot body in the whole dish steaming process of the steamed dishes, and the storage unit 112 also stores different control programs for the electromagnetic proportional valve 120, so that the control unit 111 can call the control programs.

It is understood that the gas cooker further comprises an ignition mechanism, which is arranged at the cooking range, and is usually arranged between the inner ring flame path and the outer ring flame path. The ignition mechanism is connected with the control unit 111, so as to control the operation of the ignition unit through the control unit 111, and further control the ignition mechanism to ignite. When the gas stove is provided with a plurality of cooking ranges, each cooking range is provided with an inner ring flame path, an outer ring flame path, a first electromagnetic proportional valve, a second electromagnetic proportional valve and an ignition mechanism.

As shown in fig. 2, the control method of the cooking system includes the steps of:

s10, the controller 110 receives a control instruction of the steamed dish, and acquires navigation menu data corresponding to the steamed dish, wherein the navigation menu data comprises a temperature-time curve and a plurality of cooking sub-steps, the temperature-time curve comprises a plurality of curve segments respectively corresponding to the plurality of cooking sub-steps, and the plurality of cooking sub-steps comprise a boiling step and a steaming step;

s60, the controller 110 executes a boiling step, which specifically includes: the controller 110 controls the electromagnetic proportional valve 120 to be in the maximum opening degree, so that the first cooking top heats the steaming pan with the maximum fire power until the next cooking sub-step is executed when the actual temperature detected by the temperature sensor 210 of the steaming pan is greater than or equal to the boiling temperature threshold value;

s70, the controller 110 executes the steaming step, which specifically includes: performing constant fire power control or tracking curve control on the electromagnetic proportional valve 120 until the steaming duration reaches the total duration of the curve segment corresponding to the steaming step, and then executing the next cooking substep or S80;

and S80, the controller 110 controls the first cooking range to be turned off.

Wherein, the constant fire power control is as follows: controlling the electromagnetic proportional valve 120 to maintain a constant opening degree; the tracking curve control is as follows: and acquiring a curve segment corresponding to the current cooking sub-step, and adjusting the opening degree of the electromagnetic proportional valve 120 by taking the temperature at each moment in the corresponding curve segment as a target temperature, so that the change curve of the actual temperature detected by the temperature sensor 210 of the steaming pan along with time tracks the corresponding curve segment.

The navigation menu data may be inherent data stored in the storage unit 112 of the controller 110, or may be data acquired from a cloud connected to the controller 110 in a communication manner, or data acquired from a mobile terminal such as a mobile phone or a tablet computer connected to the controller 110 in a communication manner.

In the prior art, the cooking system of the gas stove usually directly takes the final temperature of the cooking stage as a target temperature, and directly heats the cooking stage to the target temperature by big fire, middle fire or small fire, however, in this way, the surface of the food may be already burnt, the internal temperature of the food does not reach the target temperature, or although the target temperature is finally reached, the heating time is too long, and some parts may be excessively heated, so that the taste of the food is affected. And because of the influence of factors such as different environmental temperatures, the same firepower is difficult to reproduce the same temperature, so that the mouthfeel of the food cooked each time is uncertain.

According to the control method for steaming food provided by the invention, the whole dish steaming process is divided into different cooking sub-steps according to the fire control characteristics, and the temperature-time curve serving as a reference and each cooking sub-step are correspondingly divided into a plurality of curve segments, so that a corresponding fire control mode and skip conditions among the cooking sub-steps can be selected according to the cooking characteristics of each cooking sub-step, the accurate control of the temperature of food materials and the fire of gas at each moment in the cooking process is realized, the control logic can be simplified, and the response speed is improved. Specifically, in the steaming step of controlling the fire power, which is very concerned with the taste of food materials, the fire power is controlled in a mode of controlling constant fire power and matching time or tracking a temperature-time curve, so that the heating degree of food influenced by factors such as gas pressure fluctuation and the like is greatly reduced, the change relation of the actual temperature of the food along with the time is made to follow the temperature-time curve, the fire power control process of a kitchen is simulated as much as possible, the reappearance of the fire power at each moment is realized, and the taste and the flavor of the kitchen are obtained through accurate fire power control. In the stage of boiling, steaming requiring maximum fire and no need of tracking a temperature-time curve, constant fire control is adopted, so that the control logic can be simplified, the calculation amount of a controller is reduced, the response speed is further improved, and the influence of water quantity deviation on a switching node can be effectively avoided by taking the target temperature as a step switching condition in the boiling step.

Further preferably, two electromagnetic proportional valves 120 and corresponding outer ring flame path and inner ring flame path are provided, and the first electromagnetic proportional valve and the second electromagnetic proportional valve are independently controlled, so that independent adjustment can be realized for inner ring firepower and outer ring firepower, that is, the inner ring firepower and the outer ring firepower do not influence each other, and the inner ring firepower and the outer ring firepower can be combined as required, so that accurate control of firepower can be realized through the combination of the two, optimal firepower configuration at each moment is achieved, further, the change relation of actual temperature along with time can be better tracked through accurate adjustment of firepower, accurate control of heating process of food at each moment is improved, and the taste of the food is improved.

The number of the cooking range can be one, also can be two or more, the number of the intelligent pot 200 can be equal to the number of the cooking range, also can be less than the number of the cooking range, or also can be more than the number of the cooking range, namely, two cooking ranges can be matched with one intelligent pot 200, also can be matched with two intelligent pots 200, one cooking range can be matched with one intelligent pot 200, also can be matched with two intelligent pots 200. In step S20, when kitchen range and intelligent pot 200 all had one, then directly confirm this intelligent pot 200 for steaming the pot, and when being provided with a plurality of kitchen ranges, if intelligent pot 200 has all been placed on each kitchen range, or though only one kitchen range, but a plurality of intelligent pots 200 have been disposed, at this moment, what intelligent pot 200 that uses on the kitchen range of need confirming striking sparks, this operation can all be shown the intelligent pot 200 of matching in touch display screen, and then through the corresponding intelligent pot 200 of touch instruction input, confirm the intelligent pot 200 that corresponds with the kitchen range of striking sparks with this. In a preferred embodiment of the present invention, the intelligent cooker automatically matches the cooking range with the intelligent pot 200, and specifically, the plurality of cooking substeps further include a steaming pot confirmation step, and the control method further includes the following steps:

s40, the controller 110 executes a steamer confirming step, specifically including the steps that the controller 110 controls the first cooking range to ignite, the actual temperature detected by the temperature sensor 210 of the intelligent cooker 200 is obtained in a communication mode, the intelligent cooker 200 in a temperature rising state is determined according to the obtained actual temperature information, and the intelligent cooker 200 is used as a steamer.

Using and being provided with two kitchen ranges, two intelligent pots 200 as the example, two kitchen ranges are marked as first kitchen range and second kitchen range respectively, and first pot and second pot are marked as respectively to two intelligent pots 200, if first kitchen range is the culinary art kitchen range in advance, then the ignition mechanism that the first kitchen range of control unit 111 first control corresponds is igniteed, then judges which pot is in the intensification state through the temperature information that first pot and second pot sent, if first pot has reached, explains that first pot is placed in first kitchen range, confirms that first pot is the system pot of steaming promptly.

The above confirmation process can also avoid the intelligent pot 200 from being misplaced, and if the intelligent pot 200 in the temperature-rising state is not found after the ignition, it is described that the intelligent pot 200 is misplaced, the control unit 111 of the controller 110 can send an error-reporting signal to remind the user to change the placement position of the intelligent pot 200.

The actions of adding food materials, adding water, placing a steaming rack and the like before steaming the food materials can be performed in advance by a user, and the steps of boiling, steaming and the like can be directly performed after firing, actually, the amount of the food materials and the amount of the added water also have certain influence on the taste of the finally steamed dish, and based on the actions, the plurality of cooking sub-steps further comprise the steps of adding food materials, placing the steaming rack and adding water.

The step of adding food materials may be performed before or after step S60 according to different recipes, specifically, for dishes requiring cold water steaming, the step S60 is performed before, for example, garlic and baby cabbage, and for dishes requiring boiling water steaming to ensure tenderness, the step S60 is performed after, for example, egg custard steaming. Based on this, the control method further includes the following steps performed before or after step S60:

s50, the controller 110 executes the step of adding food material, which specifically includes: the controller 110 sends an action reminding signal of the food adding material, and executes the next cooking substep after detecting that the action of the food adding material is completed.

Since the temperature of the pot body changes correspondingly after the material feeding, in step S50, it can be determined whether the corresponding action is executed through the actual temperature detected by the temperature sensor 210, specifically, after the action reminding of the material feeding is performed, the controller 110 obtains the actual temperature detected by the temperature sensor 210, and determines whether a significant temperature reduction occurs within a predetermined time period, if yes, it is determined that the corresponding action is executed, otherwise, it is determined that the corresponding action is not executed.

Since the temperature change of the pot body is greatly influenced by other factors such as fire power and environment during the actual cooking process, in order to improve the accuracy of the action execution judgment, it is preferable that a weight sensor 130 is disposed at the burner of the gas range, and in step S50, the controller 110 judges whether the corresponding action is executed according to the weight information detected by the weight sensor 130. Specifically, after the food adding action is prompted, the controller 110 obtains the weight detected by the weight sensor 130, and determines whether the weight is increased within a predetermined time period (the determination criterion of the increase is different according to the difference of the added food), if so, determines that the corresponding action is executed, otherwise, determines that the corresponding action is not executed, and continues to perform the food adding action prompt.

Since the initial state of the pot cover (i.e. the state of opening the cover or the state of closing the cover) is uncertain no matter whether the food is added in cold water or in boiling water, in order to ensure the accuracy of the action judgment, it is preferable to first judge what the initial state of opening the cover of the steaming pot is, if the initial state of opening the cover is, directly detect whether the food is added, if the initial state of closing the cover is, first detect whether the action of opening the cover is performed, and then detect whether the food is added after the action of opening the cover is performed, specifically, in step S50, detecting whether the action of adding the food is performed includes the following steps:

s51, acquiring weight information detected by the weight sensor;

and S55, judging whether the weight information has sudden rise which is equal to or higher than the first preset weight difference value, if so, judging that the food adding action is finished, otherwise, continuing to judge.

In steps S53, S54, and S55, if the duration of the continuous judgment exceeds a certain time, it may be that the user has not performed the corresponding action or that an action has been performed but not detected by the weight sensor 130, and, in the usual case, after the user executes the first action in the action group, the later actions should be executed continuously according to the prompt, therefore, if the first action in the action group is not executed after a certain time, an alarm is given and the fire is turned off, and the following actions are directly skipped to the next step if a certain time is exceeded, for example, when the opening and closing state of the steamer is the uncovering state, if the sudden rise of the second preset weight difference value is not detected in the step S54 for a certain time, the alarm is given and the fire is turned off, in the next step S55, if the sudden rise of the first predetermined weight difference is not detected for a certain time, the process goes to the next step. For another example, when the open/close state of the steamer is closed, if the sudden drop of the first predetermined weight difference is not detected for a certain time in step S53, the alarm is issued and the fire is turned off, and if the sudden rise of the second predetermined weight difference is not detected for a certain time in the following step S54, the process goes to step S55, and if the sudden rise of the first predetermined weight difference is not detected for a certain time in step S55, the process goes directly to the next step.

Before adding the food material, the weight of the steamer is the sum of the weight of the pot body, the pot cover, the steaming rack and the water, so that whether the steamer is in an uncovering state can be judged only by subtracting the current weight of the steamer from the weight of the water, the weight of the pot body and the weight of the steaming rack and comparing the current weight of the steamer with a preset value, and specifically, in the step S52, the step of judging the state of the cover of the steamer comprises the following steps:

s521, acquiring the actual water adding weight value m in the step S30 (described later)_{Water (W)}；

In step S521, the actual water adding weight value may be calculated according to the weight before and after water is added, or the suggested recommended water adding amount may be directly called. Predetermined difference Δ m_BookingCan be directly set as the weight of a pot cover, and the preset difference value deltam is used for avoiding misjudgment caused by calculation error_BookingSet to a value greater than 0 and less than the weight of the lid.

Of course, it is understood that the currently executed operation may be determined based on the change in the weight information by directly analyzing the change in the weight information without determining the state of the open/close cover. For example, if the sudden drop in weight is detected first, it is described that the lid opening operation is performed, and if the sudden rise in weight is detected first, it is described that the food material adding operation is performed.

The food adding steps can be one or multiple, especially in a recipe for adding food in boiling water and being multiple food materials, the ripening speeds of the multiple food materials are usually different, in order to ensure the consistency of the food material ripeness, different food adding steps need to be executed at different moments, at the moment, the steaming step is correspondingly multiple, and the different food adding steps are alternately arranged among the steaming steps.

Further, in step S50, if the corresponding action is not executed for the predetermined duration, an alarm is issued and the process goes to step S80 directly. Namely, when no food material is detected to be thrown in, the fire is directly turned off, and an alarm is given to remind a user that the main material is not added. The current temperature can be recorded during the fire-off, if the user wants to continue the cooking process, the temperature is heated to the recorded temperature value with the maximum firepower after restarting, so that the cooking state is restored to the state during the fire-off as fast as possible, and the influence of the fire-off on the food materials is reduced as much as possible (in the case of needing to add the food materials for many times). The predetermined time period can be set according to specific situations, and is set to 10-20 seconds, for example. In fact, when the steamed food materials are various, some food material users do not want to add actually, and if the alarm is still given and the fire-off control tends to influence the normal steaming process of the dishes, based on this, it is preferable to divide the various food materials into necessary food materials and unnecessary food materials, in step S50, if the corresponding action is not executed for the predetermined duration for the necessary food materials, the alarm is given and the step S80 is directly skipped, and if the corresponding action is not executed for the unnecessary food materials for the predetermined duration, the next cooking sub-step is directly executed.

It was mentioned above that some food users actually do not want to add, and at this time, the user can also directly enter the next cooking sub-step by controlling to skip the cooking sub-step through the controller 110. The controller 110 may also remember these operations of the user, and may actively prompt the user whether the cooking sub-step is still skipped when the next preparation of the same dish is made.

Further, the control method further includes the following steps performed before step S60:

s20, executing a step of placing the steaming rack, wherein the controller 110 sends out an action reminding signal for placing the steaming rack, and executes the next cooking substep after detecting the action for placing the steaming rack;

s30, executing the water adding step, wherein the controller 110 sends a water adding action reminding signal and executes the next cooking substep after detecting the water adding action;

the controller 110 also determines whether the rack placing and watering actions are performed based on the weight information detected by the weight sensor 130. The specific process is similar to the step of adding food materials, and is not described herein again.

It should be noted that neither the temperature sensor 210 nor the weight sensor 130 generally continuously collects the signals, but samples the signals once every period of time (i.e., a sampling period, such as 200ms), and accordingly sends the signals to the controller 110.

In practical operation, the weight sensor 130 may actively send the weight information to the control unit 111 of the controller 110, and if the control unit 111 does not need the weight information at this time, the control unit 111 may close the port for receiving the weight information; or the control unit 111 continues to receive the weight information but does not process it; in the former method, if the control unit 111 requires weight information, a port for receiving the weight information is opened, and in the latter method, the control unit 111 processes the received weight information only when the weight information is required. The control unit 111 may send the weight enabling signal to the weight sensor 130 when the weight information needs to be acquired, and the weight sensor 130 sends the weight information to the control unit 111 when receiving the weight enabling signal, or of course, the weight sensor 130 may collect the weight only when receiving the weight enabling signal.

Of course, whether the cooking action is performed or not may be detected by other sensors, such as a camera. The detection of the food material type can adopt a camera, specifically, the camera is installed on a gas stove, a range hood, a kitchen wall or other structures, the camera collects the picture of the thrown food material and sends the picture information to the control monocular, and the control unit judges the type of the food material according to the food material picture.

The navigation recipe data corresponding to different steamed dishes may be stored in the storage unit 112 in the form of data packets, and when the control unit 111 of the controller 110 receives a control command for steaming dishes, the corresponding data packets may be directly read from the storage unit 112. As the number of steamed dishes stored in the storage unit 112 is larger, the storage space occupied by the storage unit is larger, and the manner of the data packet affects the number of steamed dishes stored. Based on the characteristic that a plurality of cooking sub-steps in the steamed dish are the same, repeated storage obviously causes waste of storage space, in a preferred embodiment, all cooking sub-steps which can be used in the steamed dish are stored in the storage unit 112 as step units, each step unit corresponds to one identifier, the storage unit 112 further stores identifiers corresponding to the various steamed dishes, when navigation menu data is read, the identifiers corresponding to the steamed dish which is desired to be cooked are firstly obtained, the step units corresponding to the identifiers are searched according to the identifiers, and the searched step units are used as the cooking sub-steps. For example, the plurality of step units stored in the storage unit 112 include a rack placing step, a water adding step, a food adding 1 step, a food adding 2 step, a food adding 3 step, a boiling step, a steaming 1 step, and a steaming 2 step, and the corresponding identifiers are 1, 2, 3, 4, 5, 6, 7, and 8, respectively, when the egg custard dish is steamed, only the rack placing step, the water adding step, the food adding 2 step, and the steaming 1 step are needed, and the egg custard dish only needs to store the corresponding temperature-time curve and the identifiers 1, 2, 4, 6, and 7 in the storage unit 112. Since the storage space occupied by the identifier is small, the number of steamed dishes that can be stored in the storage unit 112 is greatly increased.

The opening degree of the proportional solenoid valve 120 can be controlled by a current applied to the control terminal thereof, and if a maximum current is input to the control terminal of the proportional solenoid valve 120, the opening degree is the maximum opening degree, and a minimum current is input to the control terminal, the opening degree is the minimum, and a corresponding current can be applied according to the other opening degrees. When the controller 110 performs the tracking curve Control on the electromagnetic proportional valve 120, it may specifically use a PID model and a fuzzy Control algorithm, and in a preferred embodiment of the present invention, an ADRC (Active Disturbance Rejection Control) model is used to adjust the electromagnetic proportional valve 120, specifically, the method includes:

extracting the temperature of each moment in the temperature-time curve as a target temperature, taking the target temperature as the input of the nonlinear tracking differentiator in the ADRC model at the corresponding moment, taking the actual temperature of the corresponding moment as a controlled object, taking the actual temperature as the feedback input of an extended state observer in the ADRC model, and outputting the current value of the electromagnetic proportional valve 120 by using the ADRC model;

the input current of the electromagnetic proportional valve 120 is adjusted according to the current value output by the ADRC model to control the opening degree of the electromagnetic proportional valve 120 so as to realize firepower control, and the change of the actual temperature along with the time follows the temperature-time curve.

The ADRC model in the invention is shown in FIG. 3 and comprises a nonlinear tracking differentiator TD, a nonlinear state error feedback control law NLSEF and an extended state observer ESO. The target temperature v (t) is used as an input signal of the whole model and is input into a nonlinear tracking differentiator TD; the difference en between the output Z1n of the nonlinear tracking differentiator TD and the feedback Z2n of the extended state observer ESO is used as the input of a nonlinear state error feedback control law NLSEF; the difference value between the output u0(t) of the nonlinear state error feedback control law NLSEF and the feedback of the extended state observer ESO is recorded as an output difference value, the quotient of the output difference value and the gain b and the change rate d (t) of the controlled object jointly act on the controlled object, and the output y (t) is obtained; the product of the output difference and the gain b and the controlled object jointly act on the extended state observer ESO. In the invention, the target temperature is used as an input signal v (t), the controlled object is the actual temperature of the cooking pot, and the output y (t) is the current of the electromagnetic proportional valve 120. Therefore, firstly, the nonlinear tracking differentiator TD is used for realizing the fast overshoot-free tracking of the system target temperature and giving a good differential signal; secondly, the ADRC model takes the uncertainty of the system as the internal disturbance of the system, the uncertainty and the external disturbance of the system are regarded as the disturbance of the whole system together, the comprehensive action of the internal disturbance and the external disturbance is directly monitored without distinguishing, namely the total disturbance of the system, the state and the disturbance of the system are respectively estimated through an Extended State Observer (ESO), and the Extended State Observer (ESO) converts a nonlinear uncertain object with unknown external disturbance (such as external environment temperature and air flow) into an integrator series type by using a nonlinear state error feedback control law (NLSEF), so that the ADRC model is a structure for realizing feedback linearization on the nonlinear uncertain object; and finally, the ADRC utilizes a nonlinear state error feedback control law NLSEF to obtain the compensation effect of the disturbance component and obtain the output of the whole model.

The action reminding can be performed through one of voice, characters, images and animations or the combination of at least two of the voice, the speaker and the display screen are arranged in the gas stove, for example, when the step of adding the sweet potatoes is executed, the controller 110 controls the speaker to send out the voice reminding of 'please add the sweet potatoes', meanwhile, the display screen displays the picture of the sweet potatoes, and the display screen can also display the gif animation, so that the user operation can be more vividly guided. Preferably, the display screen can be displayed in a large window and a small window, the large window displays the action prompt required to be executed at present, the small window displays the action prompt to be executed next, so that a user is reminded of preparing in advance, the action is executed as soon as possible when the next prompt is carried out, the accuracy of the blanking opportunity is better guaranteed, and the cooking process of the large kitchen is more accurately reproduced.

If the previous cooking sub-step adopts tracking curve control, certain hysteresis exists inevitably in tracking, and if the previous cooking sub-step adopts constant-fire power or constant-temperature control, certain deviation exists between the actual temperature time curve and the pre-stored temperature time curve, preferably, the temperature corresponding to the time end point of the curve section corresponding to the previous cooking sub-step is taken as the end point temperature for constant-temperature waiting, so that the time before feeding can be utilized to form good temperature compensation, the duration control of the kitchen can be better reproduced, and the taste of dishes can be further optimized.

In step S50, after the food material is input, the weight of the food material may not match the standard weight in the step, and if only one of the concerns about whether the cooking operation is performed is made, the curve tracing is still performed or the constant heating power is controlled to be performed, however, when the weight difference is large, if the weight is too large, the heating power is still performed according to the original heating power, the heating power is obviously insufficient, and the temperature rise is slow; if the weight is too small, the dish may be burnt and the probability of making dishes is not satisfactory. This causes that manual intervention is still needed during cooking, the firepower is manually adjusted, and the consistency of dishes cannot be guaranteed by manual adjustment, and in fact, the above problems cannot be avoided even if manual intervention is available.

Based on this, in a further preferred embodiment, in step S50, after determining that the action of throwing the food material has been performed according to the weight information detected by the weight sensor 130, it is determined whether the difference between the weight of the thrown food material and the standard weight in the step of adding the food material is less than or equal to a predetermined weight difference, if so, the electromagnetic proportional valve 120 is controlled to be at the maximum opening degree or tracking curve control is performed on the electromagnetic proportional valve 120, otherwise, the navigation recipe data is replaced.

According to the control method, the weight difference of the thrown food materials is considered, and the fact that the throwing of the user and the navigation menu possibly have a certain difference is also considered, so that when the weight of the thrown food materials is within a preset difference range, the process execution is still carried out according to the procedures of the thrown food materials in the current cooking stage, only when the difference is large, the navigation menu is replaced, whether the weight of the thrown food materials is consistent with the weight of the new navigation menu is judged again, and therefore the timely adjustment is carried out on the cooking mode according to the weight of the thrown food materials, and the success rate of dishes is further improved. It should be noted that a plurality of navigation recipes are stored for the same dish with different weight ranges, that is, the new navigation recipe in step S50 is also stored in the storage unit 112 of the controller 110 in advance.

In the cooking process of the steamed dishes requiring multiple times of food addition, when the electromagnetic proportional valve 120 is controlled to track the curve, if the food material throwing motion is also executed according to time, the temperature information of the temperature sensor 210 is received from the acquisition control unit 111, and there is a delay, so that the actual temperature at the time point corresponding to the food material throwing motion does not reach the target temperature in the temperature-time curve corresponding to the time point, at this time, the actual temperature in the pot may be insufficient due to the execution of the food material throwing motion, and the subsequent actual temperature tracks the temperature-time curve, which is difficult to be done, for example, in the embodiment shown in fig. 4, the solid line ABCD represents the temperature-time curve, the dotted line represents the ideal actual temperature-time curve, the two-dot chain line represents the possible actual temperature-time curve, the main throwing is set at the point B, and the food material throwing is performed with reference to time, the actual temperature at the time corresponding to the point B may be B1, if the food material is added at this time, the target temperature in the subsequent temperature-time curve BC will suddenly drop, and the actual temperature in the pan does not reach the target temperature B at this time, and because the food material is added, the actual temperature will be lower, but the fire power will be reduced at this time according to the temperature-time curve, so that the BC section will be excessively cooled, and the temperature rise in the subsequent CD section is weak. In order to solve the problem, when the firepower is adjusted according to the temperature-time curve, the food material throwing action is executed according to the target temperature, namely when the food material throwing action is performed, the corresponding relation between the action and the target temperature is combined, namely the food material throwing action is executed only when the actual temperature reaches the target temperature, so that the situation that the temperature in the pot is continuously increased along with the corresponding relation of the temperature time to cause temperature lack and influence on the heating degree of the food material at each moment due to the fact that the temperature in the pot does not reach the target temperature, namely the food material is thrown can be avoided. And directly switching to the next cooking sub-step with independent time when the previous cooking sub-step is completed, that is, as shown in fig. 4, after the food material is put in at the point B, refreshing the BCD section, that is, the time of the BCD section does not continue the time of the section AB, but the moment after the food material is put in is taken as the starting point of the time, so that the temperature at the point B can be ensured to reach a certain value, the fire power of the subsequent BCD section can not be regulated according to the temperature-time curve, the actual temperature can be better close to the ideal actual temperature-time curve, and the food taste can be improved.

Specifically, before executing step S50, the following steps are also executed:

s111, judging whether the electromagnetic proportional valve 120 is subjected to tracking curve control in the previous cooking substep, if so, executing S112, and otherwise, executing S50;

s112, acquiring an end point temperature value of a curve segment corresponding to the previous cooking substep;

and S114, adjusting the opening degree of the electromagnetic proportional valve 120 by taking the end temperature value as the target temperature, and executing S50 after the actual temperature is greater than or equal to the end temperature value.

Since there is a lag in control only when the trace curve control is performed, it is first determined whether the previous cooking substep performed the trace curve control on the electromagnetic proportional valve 120. When the previous cooking substep is the executed tracking curve control, the actual temperature is firstly increased to the terminal temperature value of the curve segment corresponding to the previous cooking substep, and then the action reminding signal for putting in the main material is executed. Of course, in some cases, the actual temperature may be equal to or higher than the end temperature value of the curve segment corresponding to the previous cooking sub-step, and the subsequent control is not actually required, and step S50 may be directly performed, so as to avoid unnecessary control, and further preferably, step S114 is further performed before step S:

s113, determining whether the actual temperature detected by the temperature sensor 210 is greater than or equal to the end temperature value, if so, performing step S50, otherwise, performing step S114.

In this way, if the actual temperature detected by the temperature sensor 210 is lower than the end temperature value of the curve segment corresponding to the previous cooking substep, the temperature-raising control is executed, and if the actual temperature meets the requirement, the step S50 can be directly executed.

Furthermore, there are many steamed dishes that need to be steamed during steaming or after steaming is finished, based on which, the cooking range further includes a second cooking range, the plurality of cooking sub-steps further include a pouring pan confirmation step and a pouring preparation step, and the control method further includes the steps of:

s90, executing a material pouring pot confirming step, wherein the controller 110 controls the second cooking range to ignite, obtains the actual temperature detected by the temperature sensors 210 of other intelligent pots 200 except the steaming pot, determines the intelligent pot 200 in a temperature rising state according to the obtained actual temperature information, and takes the intelligent pot 200 as the material frying pot;

s100, executing a pouring preparation step, wherein the controller 110 sends a feeding action reminding signal, and after the feeding action is detected, constant-fire control or curve tracking control is carried out on the electromagnetic proportional valve 120 of the second cooking range until the preparation duration reaches the total duration of the curve segment corresponding to the pouring preparation step, and then the second cooking range is controlled to be turned off.

In order to realize the synchronization of the cooking actions of the two cooking ranges, the controller 110 also calculates according to the duration of each cooking substep, so that the time point of the steaming pan needing to add the pouring material coincides with the time point of the completion of the preparation step of the pouring material, the pouring material can be poured onto the steamed dish in time, and the situation that the taste of the final steamed dish is influenced because the temperature of the pouring material is too late and is not enough is avoided.

Further, in step S40, when the controller 110 controls the first cooking range to ignite, the input current of the electromagnetic proportional valve 120 corresponding to the first cooking range is controlled to be a first preset current;

in step S90, when the controller 110 controls the second cooking range to ignite, the input current of the electromagnetic proportional valve 120 corresponding to the second cooking range is controlled to be a second preset current;

the first preset current and the second preset current are not equal.

In order to prevent the safety hidden trouble caused by dry burning during the cooking process, especially when the cooking process is sometimes manually participated in, the method further comprises the following steps after the step S10:

s90: the controller 110 determines whether the actual temperature of the intelligent pot 200 is greater than the dry burning prevention threshold, and if so, alarms and skips to step S80.

It will be appreciated that the temperature-time curves described herein are directed to abstract temperature-time relationships, rather than a true existing curve. In practical applications, the corresponding relationship between temperature and time may be expressed in the form of a real curve, a table, or a function, where the real curve is a curve formed by the temperature changing with time, the real table is a table formed by each time and the corresponding temperature, and the real function is a function of the temperature changing with time. Of course, the temperature-time correspondence may also take other forms.

The present application also provides a computer-readable storage medium having stored thereon a computer program which, when executed, implements a control method of steaming food as described above. Note that the computer readable storage medium described in the embodiments of the present disclosure may be, for example, an electronic, magnetic, optical, electromagnetic, infrared, or semiconductor system, apparatus, or device, or any combination thereof. More specific examples of the computer readable storage medium may include, but are not limited to: an electrical connection having one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber, a portable compact disc read-only memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing. In embodiments of the disclosure, a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.

It will be appreciated by those skilled in the art that the above-described preferred embodiments may be freely combined, superimposed, without conflict. The flowchart and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present disclosure. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions. The numbering of the steps herein is for convenience of description and reference only and is not intended to limit the order of the steps, which may be performed simultaneously or in any order without conflict.

It will be understood that the embodiments described above are illustrative only and not restrictive, and that various obvious and equivalent modifications and substitutions for details described herein may be made by those skilled in the art without departing from the basic principles of the invention.

Claims

1. A control method of a cooking system, which is used for steaming food through the cooking system, the cooking system comprises a gas stove with a controller and at least one intelligent pot, the intelligent pot can be in communication connection with the controller, the gas stove comprises at least one cooking range, the at least one cooking range comprises a first cooking range, the gas stove is provided with an electromagnetic proportional valve in communication connection with the controller, the firepower output by the cooking range is controlled by adjusting the opening degree of the electromagnetic proportional valve, the intelligent pot comprises a pot body, a pot cover, a steaming rack and a temperature sensor, and the temperature sensor is used for detecting the temperature of the pot body, and the control method comprises the following steps:

s80, controlling the first cooking range to be turned off by the controller;

wherein the content of the first and second substances,

2. The control method according to claim 1, wherein the plurality of sub-cooking steps further includes a food adding step, the control method further comprising the following steps performed before or after step S60:

3. The control method according to claim 2, wherein a weight sensor is provided at a burner of the gas range, and the controller determines whether to perform the food adding operation according to weight information detected by the weight sensor.

4. The control method according to claim 3, wherein the step S50 of detecting whether the food adding action is executed comprises the steps of:

s51, acquiring weight information detected by the weight sensor;

5. The control method according to claim 4, wherein the step S52 of determining the open/close state of the steamer cover comprises the steps of:

6. The control method according to any one of claims 2 to 5, wherein the plurality of cooking sub-steps further includes a steaming rack step and a water adding step, the control method further comprising the steps of, before step S60:

7. The control method according to any one of claims 1 to 6, wherein the at least one smart pot includes two or more smart pots, the at least one cooktop further includes a second cooktop, the plurality of cooking sub-steps further includes a topping pot confirming step and a topping preparation step, the control method further including the steps of:

8. The control method according to claim 7, wherein in the step S40, when the controller controls the first cooking range to ignite, the controller controls an input current of the electromagnetic proportional valve corresponding to the first cooking range to be a first preset current;

the first preset current and the second preset current are not equal.

9. The control method according to any one of claims 1 to 6, characterized by further comprising, after the step S10, the step of:

10. The control method according to any one of claims 1 to 6, wherein when the controller performs tracking curve control on the electromagnetic proportional valve, the controller uses the target temperature as an input of a corresponding time of a nonlinear tracking differentiator in an ADRC model, uses an actual temperature at the corresponding time as a controlled object, uses the actual temperature as a feedback input of an extended state observer in the ADRC model, outputs a current value of the electromagnetic proportional valve by using the ADRC model, and controls the electromagnetic proportional valve to operate according to the current value so as to adjust the opening degree of the electromagnetic proportional valve.

11. A computer-readable storage medium storing a computer program, characterized in that the computer program, when executed, implements the control method according to any one of claims 1 to 10.

12. A cooking system, comprising a gas stove with a controller and at least one intelligent pot, wherein the intelligent pot can be in communication connection with the controller, the gas stove comprises at least one cooking range, the at least one cooking range comprises a first cooking range, the gas stove is provided with an electromagnetic proportional valve in communication connection with the controller, the firepower output by the cooking range is controlled by adjusting the opening degree of the electromagnetic proportional valve, the intelligent pot comprises a pot, a pot cover, a steaming rack and a temperature sensor, the temperature sensor is used for detecting the temperature of the pot body, and the controller can realize the control method according to any one of claims 1 to 10.