CN112716282A - Cooking appliance control method, cooking appliance and storage medium - Google Patents
Cooking appliance control method, cooking appliance and storage medium Download PDFInfo
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- CN112716282A CN112716282A CN201911030644.4A CN201911030644A CN112716282A CN 112716282 A CN112716282 A CN 112716282A CN 201911030644 A CN201911030644 A CN 201911030644A CN 112716282 A CN112716282 A CN 112716282A
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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
- A47J29/00—Egg-cookers
- A47J29/02—Egg-cookers for eggs or poached eggs; Time-controlled cookers
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
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Abstract
The invention discloses a control method of a cooking appliance, the cooking appliance and a storage medium. The control method comprises the following steps: controlling the heating part to heat the pot so as to boil water in the pot; controlling a heating part to heat a cooker according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage; and controlling a heating pot of the heating part according to a second cooking parameter corresponding to a preset egg liquid solidification forming stage, wherein the first cooking parameter and the second cooking parameter both comprise firepower and heating time of the heating part. According to the control method, according to the characteristics of the egg liquid, the bubble removing stage and the solidification forming stage are carried out on the cooking of the egg liquid, and the corresponding cooking parameters are utilized to control the heating pot to heat the pan, so that the cooked egg custard can reach no holes, and the egg custard has strong water holding capacity and is tender and smooth, and further the egg custard with better quality is cooked.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking appliance control method, a cooking appliance and a storage medium.
Background
The gas stove is a stove commonly used by many families at present, has the advantages of large flame adjusting range, high heat transfer efficiency and the like, and accords with cooking habits of people. With the technological progress and the upgrading of consumption, the intellectualization of the cooking stove becomes the current and future development trend. However, the steamed egg custard has a new function and is not popularized and used on an intelligent gas stove product.
The sensory quality of custard is influenced by various factors such as egg-water ratio, pH, ionic strength, temperature, time, etc., and the steaming effect varies from person to person. Therefore, there is a need for a cooking appliance that can cook a high quality custard.
Disclosure of Invention
The embodiment of the invention provides a control method of a cooking appliance, the cooking appliance and a storage medium.
An embodiment of the present invention provides a method for controlling a cooking appliance including a heating part for heating a pot, the method including:
controlling the heating part to heat the pot so as to boil water in the pot;
controlling the heating part to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage;
according to the second cooking parameter control that preset egg liquid solidifies the shaping stage and corresponds the heating portion heats the pan, first cooking parameter with second cooking parameter all includes the firepower and the length of heating time of heating portion.
According to the control method provided by the embodiment of the invention, according to the characteristics of the egg liquid, the bubble removing stage and the solidification forming stage are carried out on the cooking of the egg liquid, and the corresponding cooking parameters are utilized to control the heating part to heat the pot, so that the cooked egg custard can reach no holes, and the egg custard has strong water holding capacity and is tender and smooth, and further the egg custard with better quality is cooked.
In some embodiments, the controlling the heating part to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage includes: and controlling the heating part to heat the pot according to the first cooking parameter so as to maintain the temperature of the egg liquid below the egg liquid solidification temperature for a certain time.
In this way, the bubbles of the egg liquid can be discharged as much as possible before the egg liquid is solidified in the egg liquid bubble removing stage.
In some embodiments, maintaining the temperature of the egg liquid below the egg liquid freezing temperature for a period of time comprises:
and maintaining the temperature of the egg liquid in a temperature range of (28, 77) DEG C for a certain period of time.
Therefore, the temperature of the egg liquid can be matched with the characteristics of the egg liquid for removing bubbles, and the egg custard without holes can be formed more favorably.
In some embodiments, the first cooking parameter has a fire power range of [1,1.5] kw and a heating time period range of [100,240] seconds.
Therefore, the air bubbles in the egg liquid can be fully discharged, and no hole is formed when the egg liquid is solidified.
In some embodiments, the controlling the heating part to heat the pot according to a second cooking parameter corresponding to a preset egg liquid solidification molding stage includes: and controlling the heating part to heat the pot according to the second cooking parameter so as to maintain the temperature of the egg liquid in a temperature range of [83,92] ℃ for a certain time.
Therefore, the temperature of the egg liquid can be matched with the solidification and forming characteristics of the egg liquid, and the egg custard without holes can be formed more favorably.
In some embodiments, the second cooking parameter has a fire power range of [0.1,0.9] kw and a heating duration range of [200,360] seconds.
Therefore, the egg custard can be in a state of solidification and molding and not reaching secondary boiling, and the formation of holes when the egg custard is in solidification and molding is further avoided.
In certain embodiments, the control method comprises: and under the condition that the egg liquid solidification forming stage is finished, controlling the heating part to be closed and controlling the cooking appliance to give a finishing prompt.
Therefore, the user can be informed of the completion of cooking in time, so that the user can conveniently perform subsequent processing.
The cooking appliance comprises a controller and a heating part for heating a pot, wherein the controller is connected with the heating part and used for controlling the heating part to heat the pot so as to boil water in the pot, controlling the heating part to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage, and controlling the heating part to heat the pot according to a second cooking parameter corresponding to a preset egg liquid solidification forming stage, and the first cooking parameter and the second cooking parameter both comprise firepower and heating time of the heating part.
According to the cooking appliance provided by the embodiment of the invention, according to the characteristics of the egg liquid, the bubble removing stage and the solidification forming stage are carried out on the cooking of the egg liquid, and the corresponding cooking parameters are utilized to control the heating part to heat the pot, so that the cooked egg custard can achieve no holes, and the egg custard has strong water holding capacity and is tender and smooth, and further the egg custard with better quality is cooked.
In some embodiments, the controller is configured to control the heating part to heat the pot so that the temperature of the egg liquid is maintained below the egg liquid solidification temperature for a certain period of time according to the first cooking parameter.
In this way, the bubbles of the egg liquid can be discharged as much as possible before the egg liquid is solidified in the egg liquid bubble removing stage.
In some embodiments, the controller is configured to control the heating part to heat the pot to maintain the temperature of the egg white within a temperature range [28,77 ] ℃ for a certain period of time according to the first cooking parameter.
Therefore, the temperature of the egg liquid can be matched with the characteristics of the egg liquid for removing bubbles, and the egg custard without holes can be formed more favorably.
In some embodiments, the first cooking parameter has a fire power range of [1,1.5] kw and a heating time period range of [100,240] seconds.
Therefore, the air bubbles in the egg liquid can be fully discharged, and no hole is formed when the egg liquid is solidified.
In some embodiments, the controller is configured to control the heating part to heat the pot to maintain the temperature of the egg white within a temperature range [83,92] ℃ for a certain period of time according to the second cooking parameter.
Therefore, the temperature of the egg liquid can be matched with the solidification and forming characteristics of the egg liquid, and the egg custard without holes can be formed more favorably.
In some embodiments, the second cooking parameter has a fire power range of [0.1,0.9] kw and a heating duration range of [200,360] seconds.
Therefore, the egg custard can be in a state of solidification and molding and not reaching secondary boiling, and the formation of holes when the egg custard is in solidification and molding is further avoided.
In some embodiments, the controller is configured to control the heating part to be turned off and control the cooking device to issue a completion prompt when the egg liquid coagulation and molding stage is finished.
Therefore, the user can be informed of the completion of cooking in time, so that the user can conveniently perform subsequent processing.
Embodiments of the present invention provide a computer-readable storage medium, on which a computer program is stored, where the program is executed by a processor to implement the steps of the control method of any of the above embodiments.
According to the computer-readable storage medium, according to the characteristics of the egg liquid, the cooking of the egg liquid is carried out in the bubble removing stage and the solidification forming stage, and the corresponding cooking parameters are utilized to control the heating part to heat the pot, so that the cooked egg custard can achieve no holes, and the egg custard has strong water holding capacity and is tender and smooth, and further the egg custard with better quality can be cooked.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 is a schematic flow chart of a control method according to an embodiment of the present invention;
fig. 2 is a schematic block diagram of a cooking appliance according to an embodiment of the present invention;
fig. 3 is a schematic structural view of a cooking appliance according to an embodiment of the present invention;
FIG. 4 is a schematic illustration of a cooking curve according to an embodiment of the present invention;
FIG. 5 is another schematic flow chart diagram of a control method according to an embodiment of the present invention;
fig. 6 is a module schematic view of a cooking appliance according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the accompanying drawings are illustrative only for the purpose of explaining the present invention, and are not to be construed as limiting the present invention.
Referring to fig. 1 and 2, an embodiment of the present invention provides a method for controlling a cooking appliance 100, where the cooking appliance 100 includes a heating portion 102 for heating a pot, and the method includes:
step S12, controlling the heating part 102 to heat the pot to boil the water in the pot;
step S14, controlling the heating part 102 to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage;
step S16, controlling the heating part 102 to heat the pot according to the second cooking parameter corresponding to the preset egg liquid solidification molding stage.
The first and second cooking parameters each include the heating power and the heating time period of the heating part 102.
The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, referring to fig. 2, the cooking appliance 100 includes a heating portion 102 and a controller 104, the controller 104 is connected to the heating portion 102, the controller 104 is configured to control the heating portion 102 to heat a pot to boil water in the pot, control the heating portion 102 to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage, and control the heating portion 102 to heat the pot according to a second cooking parameter corresponding to a preset egg liquid solidifying and forming stage, where the first cooking parameter and the second cooking parameter both include firepower and heating duration of the heating portion 102.
According to the cooking appliance 100 and the control method of the embodiment of the invention, according to the characteristics of the egg liquid, the bubble removing stage and the solidification forming stage are carried out on the cooking of the egg liquid, and the corresponding cooking parameters are utilized to control the heating part 102 to heat the pot, so that the cooked egg custard can achieve no holes, and the egg custard has strong water holding capacity and is tender and smooth, and further the egg custard with better quality can be cooked.
Specifically, the cooking appliance 100 includes, but is not limited to, a gas range, an induction cooker, an electric ceramic oven, an electric rice cooker, an electric steaming oven, and the like. In the embodiment of the present invention, the cooking appliance 100 is exemplified by a gas range. Referring to fig. 3, in the illustrated embodiment, the cooking appliance 100 includes a body 106, a pot holder 108, two burners 110 and a temperature sensing probe 112, a heat switch 114 and a timing switch 116 are disposed on a surface of the body, the burners 110 can serve as the heating portion 102 of the cooking appliance 100, the number of the burners 110 is two, and one heat switch 114 is provided for each burner 110. The pot holder 108 is disposed on the surface of the panel of the stove body 106, and the stove head 110 is exposed from the opening of the panel of the stove body 106. The middle part of the furnace end 110 is provided with a temperature sensing probe 112. Specifically, the burner 110 includes an outer ring portion 118 and an inner ring portion 120, the gas injected from the outer ring portion 118 combusts to form an outer ring fire, the gas injected from the inner ring portion 120 combusts to form an inner ring fire, and the temperature sensing probe 112 penetrates through the inner ring portion 120 and protrudes from the inner ring portion 120. During cooking, the pot is placed on the pot support 108 and the temperature sensing probe 112 is pressed down so that the temperature sensing probe 112 can contact with the pot to detect the temperature outside the pot, and the gas injected from the burner 110 is combusted to form flame to heat the pot. The fire switch 114 is connected to an execution module (the execution module includes a gas valve) of the gas range, and is used to control the firing, extinguishing, and fire adjustment of the cooking appliance 100, such as controlling the outer ring fire and the inner ring fire to heat the pot at the same time, controlling the magnitude of the fire of the outer ring fire and the inner ring fire, controlling the outer ring fire to extinguish and keeping the inner ring fire to heat the pot, controlling the outer ring fire and the inner ring fire to extinguish, and the like. The firepower or the power can be controlled by controlling the flow of the fuel gas, and the relationship between the firepower or the power and the flow of the fuel gas can be calibrated and stored. The timing switch 116 is used to adjust the time for starting cooking of the cooking appliance 100, so as to adjust the cooking time.
In the case where cooking appliance 100 is an induction cooker, a heating coil of the induction cooker may serve as heating portion 102, and in the case where cooking appliance 100 is an electric cooker, an electric heating plate or an electric heating pipe of the electric cooker may serve as heating portion 102. For other cooking appliances 100, the magnitude or power of the heating power may be controlled by electrical parameters such as current, voltage, etc., and specifically, the execution module of the cooking appliance 100 may include a power control module for controlling the power of the electric heating part 102 to achieve the adjustment of the heating power.
The temperature outside the pot detected by the temperature sensing probe 112 can also be used for dry burning prevention, specifically, when the temperature outside the pot suddenly rises to the set fire cutoff temperature for dry burning of the pot, the controller 104 automatically cuts off the gas and extinguishes the fire, thereby preventing the safety problem caused by dry burning of the pot. In the illustrated embodiment, the temperature sensing probe 112 is a contact type, and since the bottom of the pot contacts the temperature sensing probe 112, the temperature of the bottom of the pot can be regarded as the temperature outside the pot. It is understood that in other embodiments, the temperature outside the pot can be detected by other temperature detecting devices, such as a non-contact temperature detecting device including an infrared temperature detecting device, and the non-contact temperature detecting device can be mounted on a panel of the gas range or on a wall for detecting the temperature of the pot body or the temperature of the pot bottom as the temperature outside the pot.
According to the embodiment of the invention, the correlation relation is established between the change trend of the temperature outside the pot and the temperature change of the egg liquid, and the temperature of the egg liquid is monitored according to the temperature outside the pot and the correlation relation under the condition that the temperature outside the pot is detected, so that the egg liquid temperature is accurately controlled. The correlation relationship can be calibrated and stored through testing. The correlation relation can be stored in a curve form or a table form.
Other embodiments of the present invention may also monitor the temperature of the egg liquid by detecting the temperature of the container (such as a bowl, a dish, etc.) holding the egg liquid, and specifically, the container wall may be provided with a temperature sensing component, which detects the temperature of the container and transmits the temperature of the container in a wired or wireless manner. Similarly, the temperature of the egg liquid is monitored according to the container temperature and the correlation relation under the condition that the container temperature is detected by correlating the variation trend of the container temperature with the temperature variation of the egg liquid.
In another embodiment of the present invention, the temperature of the egg liquid may be directly detected to monitor the temperature of the egg liquid, and specifically, the probe of the temperature sensor may be inserted into a certain position of the egg liquid to monitor the temperature of the egg liquid at the certain position. And the egg liquid temperature of other positions can be obtained through the correlation relationship between the egg liquid temperature change trend of other positions and the egg liquid temperature change of the position and the egg liquid temperature of the position.
In addition, the cooking appliance 100 is provided with a menu key through which the user can select the menu "custard". Menu keys include, but are not limited to, touch keys, knobs, push type keys, and the like. Before the custard is steamed and cooked, the egg liquid of the custard is prepared, and specifically, before the water is cooked, the preparation stage is carried out: the eggs are thrown into a bowl, a proper amount of water is added, and the egg liquid is stirred until the egg liquid is uniformly dispersed. Proper amount of water is added into the pot, the bowl or the plate filled with egg liquid is placed on the grate, or the bowl or the plate filled with egg liquid is directly and partially immersed in the water, the pot cover is covered, and a user selects the egg custard through a menu button.
Referring to fig. 4, step S12 can be regarded as a big fire pre-boiling stage, which is mainly to boil water in the pot: the controller 104 controls the heating part 102 to heat at the first preset power P0 until the water in the pot is detected to be in a boiling state. In the embodiment, under the condition that the temperature Ti of the pot bottom is equal to or more than 100 ℃ and equal to or less than 200 ℃, the controller 104 can determine the temperature in the pot to enable the water to boil according to the difference Delta T between the external temperature Ti of the pot and the internal temperature of the pot. In one example, heating portion 102 is heated for a time period t0 ≧ 180 seconds from the start of heating the pot to the determination that water in the pot is boiling.
In some embodiments, the controlling the heating part 102 to heat the pot according to the first cooking parameter corresponding to the preset egg liquid bubble removing stage includes: the heating part 102 is controlled to heat the pot according to the first cooking parameter so that the temperature of the egg liquid is maintained below the egg liquid solidification temperature for a certain period of time. In this way, the bubbles of the egg liquid can be discharged as much as possible before the egg liquid is solidified in the egg liquid bubble removing stage.
The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is configured to control the heating part 102 to heat the pot so that the temperature of the egg liquid is maintained below the egg liquid freezing temperature for a certain period of time according to the first cooking parameter.
Specifically, in order to smoothly discharge bubbles of the egg liquid, solidification of the egg liquid should be avoided as much as possible. Therefore, the temperature of the egg liquid is kept below the egg liquid solidification temperature for a certain period of time, so that the bubbles in the egg liquid can be discharged as much as possible, and the phenomenon that the air in the egg liquid is sealed by the gradually solidified egg liquid to cause the inside and the outside of the steamed egg custard to be honeycomb-shaped is avoided.
In some embodiments, the first cooking parameter power P1 ranges from [1,1.5] kw and the heating duration t1 ranges from [100,240] seconds. Therefore, the air bubbles in the egg liquid can be fully discharged, and no hole is formed when the egg liquid is solidified.
Specifically, referring to fig. 4, the heating power P1 of the first cooking parameter may be selected from 1kw, 1.5kw or other values between 1kw and 1.5kw, depending on the realizable heating portion 102. The heating time period t1 of the first cooking parameter may be selected from 100,240 or other values between 100 seconds and 240 seconds. And is not particularly limited herein.
When the egg liquid and the water are mixed and stirred under normal temperature and normal pressure, air enters the egg liquid and is wrapped in the egg liquid to form bubbles. When heating, the density of the bottom egg liquid is reduced, so that the bottom egg liquid flows upwards under the action of buoyancy, the top egg liquid flows downwards under the action of gravity, and air dissolved in the egg liquid is expanded and separated out by heating in the flowing process. If the protein which plays a main role in forming the protein gel network is denatured to form three-dimensional network gel in the process, the air in the egg liquid is sealed by the gradually solidified egg liquid, so that the steamed egg custard is cellular inside and outside. Therefore, by correlating the detected trend of the pan bottom temperature with the temperature change of the egg liquid, the controller 104 controls the heating part 102 to operate with the heating power P1 and the heating time period t1 of the first cooking parameter, so that the temperature of the egg liquid is maintained within the temperature range of [28,77 ] deg.c (preferably [30,75] deg.c) for a certain time period, and the bubbles in the egg liquid are sufficiently discharged, and the egg liquid is in a state of being solidified and not solidified.
In some embodiments, the heating part 102 is controlled to heat the pot according to the first cooking parameter to maintain the temperature of the egg white within the temperature range [28,77 ] C for a certain period of time.
The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is used for controlling the heating part 102 to heat the pot according to the first cooking parameter so as to maintain the temperature of the egg liquid in the temperature range [28,77 ] DEG C for a certain period of time.
Therefore, the temperature of the egg liquid can be matched with the characteristics of the egg liquid for removing bubbles, and the egg custard without holes can be formed more favorably. Specifically, in the bubble removal stage, the temperature of the egg liquid is maintained in the temperature range of [28,77 ]). For example, during the bubble removal phase, the temperature of the egg liquid is maintained at 28 ℃ or at other values between 28 ℃ and 77 ℃. Preferably, the temperature range is [30,75 ]. degree.C. For example, during the bubble removal phase, the temperature of the egg liquid is maintained at 30 ℃,75 ℃ or other values between 30 ℃ and 75 ℃. And is not particularly limited herein. In one example, the temperature T2 outside the pot is greater than or equal to 100 ℃ during the bubble removal stage. The duration of time may range from [100,240] seconds.
In some embodiments, the second cooking parameter has a power P2 in the range of [0.1,0.9] kw and a heating duration t2 in the range of [200,360] seconds. Therefore, the egg custard can be in a state of solidification and molding and not reaching secondary boiling, and the formation of holes when the egg custard is in solidification and molding is further avoided.
Specifically, referring to fig. 4, the heating power P2 of the second cooking parameter may be selected from 0.1kw, 0.9kw, or other values between 0.1kw and 0.9kw, depending on the heating part 102. The heating time period t2 of the second cooking parameter may be selected to be 200,360 or other values between 200 and 360 seconds. And is not particularly limited herein.
The extent of unfolding during denaturation of native proteins depends on the length and temperature of heating and is related to the particular protein. The inventor researches and discovers that ovalbumin and ovotransferrin play a main role in the formation of a protein gel network, and the heat denaturation temperatures of the ovalbumin and the ovotransferrin are 75-84 ℃ and 61-65 ℃ respectively. The heating time also influences the gel characteristics of the egg custard, the heating time is short, protein molecules are not fully unfolded, only a small amount of hydrophobic molecules in the protein are exposed, and compact three-dimensional network gel is difficult to form; the heating time is too long, the egg liquid is boiled for the second time at the position close to the edge of the bowl, and the egg custard at the edge of the bowl is in a porous state. Therefore, the heating part 102 is controlled to operate at the heating power P2 and the heating time period t2 of the second cooking parameter, so that the custard is in a state of being solidified and not reaching the second boiling.
In some embodiments, the controlling the heating part 102 to heat the pot according to the second cooking parameter corresponding to the preset egg liquid solidification molding stage includes:
the heating part 102 is controlled to heat the pot according to the second cooking parameter so as to maintain the temperature of the egg liquid within the temperature range of [83,92] DEG C for a certain period of time.
The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is used for controlling the heating part 102 to heat the pot according to the second cooking parameter so as to maintain the temperature of the egg liquid in the temperature range [83,92] ℃ for a certain period of time.
Therefore, the temperature of the egg liquid can be matched with the solidification and forming characteristics of the egg liquid, and the egg custard without holes can be formed more favorably. Specifically, in the solidification forming stage, the temperature of the egg liquid is maintained in the temperature range of [83,92] ° C. For example, the temperature of the egg liquid is maintained at 83 ℃,92 ℃ or other values between 83 ℃ and 92 ℃ during the solidification forming stage. Preferably, the temperature range is [85,90 ]. degree.C. For example, the temperature of the egg liquid is maintained at 85 ℃,90 ℃ or other values between 85 ℃ and 90 ℃ during the solidification molding stage. And is not particularly limited herein. In one example, the temperature T3 at the bottom of the pot is 110 ℃ or higher during the solidification forming stage. The duration of time may range from [200,360] seconds.
Referring to fig. 5, in some embodiments, the control method includes step S18: when the egg liquid coagulation molding stage is finished, the heating part 102 is controlled to be closed and the cooking appliance 100 is controlled to issue a finish prompt.
The control method of the embodiment of the present invention may be implemented by the cooking appliance 100 of the embodiment of the present invention. Specifically, the controller 104 is configured to control the heating part 102 to be turned off and the cooking appliance 100 to issue a completion prompt when the egg liquid coagulation molding stage is completed.
Therefore, the user can be informed of the completion of cooking in time, so that the user can conveniently perform subsequent processing. Specifically, referring to fig. 6, the cooking appliance 100 may include a prompt portion 122, the controller 104 is connected to the prompt portion 122, and the controller 104 may control the prompt portion 122 to issue a completion prompt when the egg liquid solidification molding stage is finished. In one example, the prompting portion 122 may include a sound generating device, which may include a speaker, and a light emitting device, which may include a display, an indicator light, and the like. The completion prompt may be an audio prompt emitted by a speaker, such as emitting a "pan-out" sound or the like, or a visual prompt emitted by a light-emitting device, such as displaying a "pan-out" character or the like on a display, emitting a completion prompt by an indicator light in a specific color or color combination or flashing frequency, or the like. The completion prompt may also be sent by the cooking appliance 100 to the terminal for audible and visual prompts by the terminal. The terminal may be a terminal that establishes a wired or wireless connection with the cooking appliance 100, and the terminal includes, but is not limited to, a mobile phone, a tablet computer, a personal computer, a wearable smart device, other household appliances (such as a refrigerator, a television, an air conditioner, a range hood, a dishwasher, a microwave oven, etc.).
The cooking utensil 100 of one embodiment of the invention carries out the cooking of the egg custard by monitoring the temperature outside the pot in real time through the temperature sensing probe 112, and has the characteristics of real-time performance and accuracy; meanwhile, the temperature sensing probe 112 also has the function of preventing dry heating, so the technical scheme of the embodiment of the invention can not only control the better cooking quality of the egg custard, but also prevent the risks of pot overflow, dry heating and the like.
It should be noted that the specific values mentioned above are only for illustrating the implementation of the invention in detail and should not be construed as limiting the invention. In other examples or embodiments or examples, other values may be selected in accordance with the present invention and are not specifically limited herein.
Embodiments of the present invention further provide a computer-readable storage medium, on which a computer program is stored, where the computer program is executed by a processor to implement the steps of the control method of any of the above embodiments.
For example, in the case where the program is executed by a processor, the steps of the following control method are implemented:
step S12, controlling the heating part 102 to heat the pot to boil the water in the pot;
step S14, controlling the heating part 102 to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage;
step S16, controlling the heating part 102 to heat the pot according to the second cooking parameter corresponding to the preset egg liquid solidification molding stage.
The first and second cooking parameters each include the heating power and the heating time period of the heating part 102.
The computer-readable storage medium may be disposed in the cooking appliance 100, or may be disposed in a cloud server, and the cooking appliance 100 may communicate with the cloud server to obtain the corresponding program.
It will be appreciated that the computer program comprises computer program code. The computer program code may be in the form of source code, object code, an executable file or some intermediate form, etc. The computer-readable storage medium may include: any entity or device capable of carrying computer program code, recording medium, U-disk, removable hard disk, magnetic disk, optical disk, computer Memory, Read-Only Memory (ROM), Random Access Memory (RAM), software distribution medium, and the like.
The controller 104 of the cooking appliance 100 is a single chip integrated with a processor, a memory, a communication module, and the like. The processor may refer to a processor included in the controller 104. The Processor may be a Central Processing Unit (CPU), other general purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), an off-the-shelf Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic, discrete hardware components, etc.
In the description herein, references to the description of the terms "one embodiment," "some embodiments," "an illustrative embodiment," "an example," "a specific example" or "some examples" or the like mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, schematic representations of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.
The logic and/or steps represented in the flowcharts or otherwise described herein, such as an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processing module-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.
It should be understood that portions of embodiments of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made in the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (15)
1. A control method of a cooking appliance, the cooking appliance including a heating part for heating a pot, the control method comprising:
controlling the heating part to heat the pot so as to boil water in the pot;
controlling the heating part to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage;
according to the second cooking parameter control that preset egg liquid solidifies the shaping stage and corresponds the heating portion heats the pan, first cooking parameter with second cooking parameter all includes the firepower and the length of heating time of heating portion.
2. The control method according to claim 1, wherein controlling the heating part to heat the pot according to a first cooking parameter corresponding to a preset egg liquid bubble removing stage comprises: and controlling the heating part to heat the pot according to the first cooking parameter so as to maintain the temperature of the egg liquid below the egg liquid solidification temperature for a certain time.
3. The method of claim 2, wherein maintaining the temperature of the egg liquid below the egg liquid freezing temperature for a period of time comprises:
and maintaining the temperature of the egg liquid in a temperature range of (28, 77) DEG C for a certain period of time.
4. The control method according to claim 1, wherein the first cooking parameter has a fire power range of [1,1.5] kw and a heating time period range of [100,240] seconds.
5. The control method according to claim 1, wherein controlling the heating part to heat the pot according to a second cooking parameter corresponding to a preset egg liquid solidification molding stage comprises:
and controlling the heating part to heat the pot according to the second cooking parameter so as to maintain the temperature of the egg liquid in a temperature range of [83,92] ℃ for a certain time.
6. The control method according to claim 1, wherein the second cooking parameter has a fire power range of [0.1,0.9] kw and a heating time period range of [200,360] sec.
7. The control method according to claim 1, characterized by comprising: and under the condition that the egg liquid solidification forming stage is finished, controlling the heating part to be closed and controlling the cooking appliance to give a finishing prompt.
8. The utility model provides a cooking utensil, its characterized in that includes the controller and is used for heating the heating portion of pan, the controller is connected the heating portion, the controller is used for control the heating portion heating the pan is so that water boiling in the pan is according to the first culinary art parameter control that preset egg liquid bubble got rid of the stage and corresponds the heating portion heating the pan to and the second culinary art parameter control that corresponds according to preset egg liquid solidification shaping stage the heating portion heating the pan, first culinary art parameter with second culinary art parameter all includes the firepower and the heating of heating portion are long.
9. The cooking appliance according to claim 8, wherein the controller is configured to control the heating part to heat the pot so as to maintain the temperature of the egg liquid below the egg liquid solidification temperature for a certain period of time according to the first cooking parameter.
10. The cooking appliance according to claim 9, wherein the controller is configured to control the heating part to heat the pot to maintain the temperature of the egg white within a temperature range [28,77 ] C for a certain period of time according to the first cooking parameter.
11. The cooking appliance of claim 8, wherein the first cooking parameter has a fire power range of [1,1.5] kw and a heating time period range of [100,240] seconds.
12. The cooking appliance according to claim 8, wherein the controller is configured to control the heating part to heat the pot so as to maintain the temperature of the egg liquid within a temperature range [83,92] ℃ for a certain period of time according to the second cooking parameter.
13. The cooking appliance of claim 8, wherein the second cooking parameter has a fire power range of [0.1,0.9] kw and a heating time period range of [200,360] seconds.
14. The cooking appliance of claim 8, wherein the controller is configured to control the heating part to be turned off and control the cooking appliance to issue a completion prompt when the egg coagulation and molding stage is finished.
15. A computer-readable storage medium, on which a computer program is stored, characterized in that the program, when executed by a processor, implements the steps of the control method according to any one of claims 1 to 7.
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