CN112754251A - Cooking appliance and control method and device thereof - Google Patents
Cooking appliance and control method and device thereof Download PDFInfo
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- CN112754251A CN112754251A CN201911067812.7A CN201911067812A CN112754251A CN 112754251 A CN112754251 A CN 112754251A CN 201911067812 A CN201911067812 A CN 201911067812A CN 112754251 A CN112754251 A CN 112754251A
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Food Science & Technology (AREA)
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Abstract
The application provides a cooking appliance and a control method and device thereof, comprising the following steps: recognizing that the water temperature in the cooking appliance is in a preset cooking temperature interval; and controlling the food materials in the cooking appliance to contact with water for a preset time according to the preset cooking temperature interval so as to control the contact time of the food materials and the water by the cooking appliance and further reduce the sugar content in the rice.
Description
Technical Field
The invention relates to the technical field of cooking control, in particular to a cooking appliance and a control method and device thereof.
Background
Draining rice, also called retort rice, which comprises the key steps of: boiling the washed rice in water, taking out the soup rice after a proper time, filtering, putting the filtered rice on a steamer for steaming, and keeping the rice soup for drinking.
The existing electric cooker can realize the function of draining rice, after the rice is put into the electric cooker, the rice is firstly soaked in water, and the rice and water separation is realized after the rice is boiled to a boiling state for a period of time. However, since the rice is soaked in water for a long time, the rice can sufficiently absorb sugar in the rice water, so that the rice made by the electric rice cooker is not beneficial to diabetics, and the rice has high sugar content, so that the user is easy to become fat after eating the rice.
Disclosure of Invention
The present invention is directed to solving, at least to some extent, one of the technical problems in the related art.
Therefore, a first object of the present invention is to provide a method for controlling a cooking appliance, so as to control the contact time of food materials and water, and further reduce the sugar content in cooked rice.
A second object of the present invention is to provide a control device for a cooking appliance.
A third object of the present invention is to propose a cooking appliance.
In order to achieve the above object, a first embodiment of the present invention provides a method for controlling a cooking appliance, including the following steps: recognizing that the water temperature in the cooking appliance is in a preset cooking temperature interval; and controlling the food materials in the cooking appliance to be in contact with water for a preset time according to the preset cooking temperature interval.
According to an embodiment of the present invention, the method for controlling a cooking appliance further includes: and in the cooking process, the food materials and the water in the cooking appliance are controlled to be in a separated state except for the contact time.
According to an embodiment of the present invention, the controlling the food and the water in the cooking appliance to be separated in addition to the contact time during the cooking process further includes: controlling the food material in the cooking appliance to be continuously contacted with the water for the preset time; controlling separation of food material and water within the cooking appliance.
According to an embodiment of the present invention, the controlling the food and the water in the cooking appliance to be separated in addition to the contact time during the cooking process further includes: alternately controlling the food material and the water in the cooking utensil to be in a contact state and a separation state.
According to an embodiment of the present invention, the identifying that the temperature of water in the cooking appliance is in a preset cooking temperature interval further includes: detecting and recognizing that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or detecting and recognizing that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
According to an embodiment of the invention, the cooking appliance comprises a main body part and an edible material containing part, wherein the main body part is internally provided with a containing cavity, the edible material containing part can be placed in the containing cavity, and the food material in the cooking appliance is controlled to be contacted with water, and the cooking appliance further comprises: controlling the food material containing part to descend into the water in the containing cavity; wherein the food material containing part is provided with water flow holes; and/or controlling the water in the containing cavity to rise so that the food material is immersed in the water.
According to the control method of the cooking appliance, the contact time of the food materials and the water can be controlled by identifying the temperature of the water in the cooking appliance, the content of resistant starch in the rice can be effectively improved, the digestion characteristic of the starch in the rice can be changed, the digestion speed of the rice can be delayed, and the sugar rising amount of the rice can be reduced.
In order to achieve the above object, a second aspect of the present invention provides a control device for a cooking appliance, including: the identification module is used for identifying that the water temperature in the cooking appliance is in a preset cooking temperature interval; and the control module is used for controlling the food materials in the cooking appliance to be in contact with water for preset time according to the preset cooking temperature interval.
According to an embodiment of the present invention, the control module is further configured to: and in the cooking process, the food materials and the water in the cooking appliance are controlled to be in a separated state except for the contact time.
According to an embodiment of the present invention, the control module is further configured to: controlling the food material in the cooking appliance to be continuously contacted with the water for the preset time; controlling separation of food material and water within the cooking appliance.
According to an embodiment of the present invention, the control module is further configured to: alternately controlling the food material and the water in the cooking utensil to be in a contact state and a separation state.
According to an embodiment of the present invention, the identification module is further configured to: detecting and recognizing that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or detecting and recognizing that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
According to an embodiment of the present invention, the cooking appliance includes a main body and an edible material containing portion, the main body has a containing cavity therein, the edible material containing portion can be placed in the containing cavity, and the control module is further configured to: controlling the food material containing part to descend into the water in the containing cavity; wherein the food material containing part is provided with water flow holes; and/or controlling the water in the containing cavity to rise so that the food material is immersed in the water.
To achieve the above object, a third aspect of the present invention provides a cooking appliance, including: the food containing part can be placed in the containing cavity; the control device of the cooking utensil.
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 foregoing 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 flowchart of a control method of a cooking appliance according to an embodiment of the present invention;
fig. 2 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention;
FIG. 3 is a schematic structural diagram of a cooking appliance according to an embodiment of the present application;
fig. 4 is a block diagram of a control device 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 or similar 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 drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
With the continuous development of Chinese economy, the national living standard is increasingly improved, the national diet health problem is increasingly prominent, and chronic diseases such as hypertension, diabetes and the like caused by improper diet cause high attention of consumers and society. The world health organization authority data shows that about 3.7 hundred million diabetics exist in the world, wherein Chinese diabetics are 1.14 million and live at the first position of the world, and potential diabetics can be as high as 5 hundred million. In the face of the turbulent situation of diabetes, experts at home and abroad call for the need of prevention and treatment, but the prevention is mainly required, and the diet prevention is important.
Recent studies have shown that diet is the most basic method of controlling hyperglycemia, with staple food being an important component of diet. Starting from the staple food end, the method for helping to solve the health problem of the hyperglycemia population is the most basic and effective method, and the electric rice cooker and the electric pressure cooker play an important role as important appliances for cooking the staple food. If the problem of sugar control of the staple food can be solved, the problem of staple food limitation of hyperglycemia crowds can be solved, and the risk of hyperglycemia is relieved. Can not replace the medicine treatment after the disease, but has positive effect on preventing the occurrence of hyperglycemia and even diabetes.
Based on the above, the present application provides a cooking appliance, a control method and a control device thereof, which are used for changing the digestion characteristics of starch in cooked rice by increasing the content of resistant starch in the cooked rice, and delaying the digestion speed of the cooked rice, so as to reduce the sugar rising amount of the cooked rice.
According to researches, although the rice contains more than 90% of nutrient elements required by a human body and can provide comprehensive nutrition for the human body, the content of the starch of the rice is up to 70% -80%, and the starch is digested and absorbed by the human body and gradually decomposed into glucose, and finally enters blood to cause the increase of blood sugar. Particularly, people who are healthy, beautify, have high blood sugar and the like, especially in communities with sugar, rice has certain risk of sugar increase.
Starch is classified into fast-digesting starch, slow-digesting starch and resistant starch in view of its digestion characteristics. Wherein, the resistant starch is also indigestible starch, can not be absorbed in small intestine, can not cause blood sugar increase, and has effects of stabilizing blood sugar, reducing hunger sensation, relaxing bowels, slimming, etc. Therefore, the improvement of the content of the resistant starch is an effective means for improving the sugar control effect of the rice.
In the raw rice, a certain amount of resistant starch exists, mainly the starch with compact structure and partial crystalline structure which can not be acted by amylase, during the cooking and gelatinization process of the rice, the crystalline structure of the starch is destroyed, the enzymolysis resistance of the partial starch is gradually reduced, and the content of the resistant starch is also gradually reduced. Therefore, the rice can retain higher content of resistant starch after cooking by controlling the influence factors such as gelatinization degree, moisture and combination degree of starch and protein fat.
Further, when the starch is heated under sufficient moisture, moisture enters the starch granules in large quantities, so that intermolecular hydrogen bonds are broken and water molecules begin to be hydrogen-bonded to the exposed hydroxyl groups of amylose and amylopectin, causing swelling and dissolution of the granules and a decrease in resistant starch. The research shows that the relationship between the rice water contact time and the resistant starch content when the water temperature is higher than or equal to 95 ℃ has the effect that the shorter the rice water contact time is, the higher the resistant starch content is, and the specific data are as follows:
TABLE 1
| The contact time of rice water with the water temperature of more than or equal to 95 DEG C | Resistant starch content |
| The prior art is as follows: 20-25min | ≤8％ |
| 15min | 9％-10％ |
| 10min | 11％-12％ |
| 5min | 15％-16％ |
It should be noted that the resistant starch content is related to the water absorption rate, and therefore, the content of the resistant starch can be detected by measuring the water absorption rate of rice, and specifically, the relationship between the resistant starch content and the water absorption rate is as follows:
table 2:
| water absorption rate | |
| 10％ | 16％-17％ |
| 15％ | 13％-15％ |
| 20％ | 10％-11％ |
| 30％ | 9％-10％ |
| 40％ | 8％-9％ |
Therefore, the water absorption time and amount of rice grains are important factors for determining the final resistant starch content of rice. Wherein, the water absorption can comprise a soaking water absorption stage before the rice grains are gelatinized and also comprises a rice heating, boiling and stewing stage, namely the total time that all rice water is contacted and the rice grains can absorb water in the cooking process. The application is a control scheme for the contact time of rice and water in the soaking and water absorption stage and the boiling and stewing stage.
A cooking appliance, a control method and apparatus thereof according to an embodiment of the present invention will be described with reference to the accompanying drawings.
Fig. 1 is a flowchart of a control method of a cooking appliance according to an embodiment of the present invention. As shown in fig. 2, the method for controlling a cooking appliance according to an embodiment of the present invention includes the steps of:
s101: recognizing that the water temperature in the cooking appliance is in a preset cooking temperature interval.
Wherein, can be provided with temperature sensor in the this internal to in culinary art process, the temperature of the temperature in the real-time detection this internal, and discern the temperature that detects, confirm that the temperature of water is in predetermineeing the culinary art temperature interval.
Specifically, detecting and identifying that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or detecting and identifying that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
It should be noted that, in the embodiment of the present invention, the first preset temperature may be 65 ℃, the first preset time may be 5 to 10 minutes, the second preset temperature may be 95 ℃, and the second preset time may be 5 to 15 minutes, that is, the food material and the water are controlled to be contacted for 5 to 10 minutes in the soaking and water absorption stage of the cooking, and the total time of the food material and the water being contacted in the boiling and stewing stages is 5 to 15 minutes.
S102: and controlling the food materials in the cooking appliance to contact with water for a preset time according to the preset cooking temperature interval.
Further, during cooking, the food and water in the cooking appliance are controlled to be in a separated state except for the contact time.
As shown in fig. 3, the cooking appliance of one embodiment of the present application includes a main body and a food material containing portion, the main body has an accommodating cavity therein, and the food material containing portion can be placed in the accommodating cavity. When the culinary art state, this internal water that contains of body, the edible material holds the portion and contains the rice, and at the culinary art in-process, through heating the internal water of this body, the realization is cooked the rice that the edible material held in the portion and is cooked.
That is, in the cooking process, the temperature of the water in the body part is firstly identified, and if the current water temperature is identified to be in the first preset temperature interval or the second preset temperature interval, the time of contacting the food material in the food material containing part with the water is further controlled to be kept within the preset time, and the food material and the water are controlled to be kept in a separated state at the time except the contact time.
According to an embodiment of the present invention, as shown in fig. 2, in the cooking process, in addition to contacting four pieces, controlling the food material and water in the cooking appliance to be in a separated state, further includes:
s201: controlling the food material in the cooking utensil to be continuously contacted with the water for a preset time.
S202: controlling the separation of the food material and the water in the cooking appliance.
That is to say, in the culinary art process, can control edible material in the edible material portion of holding earlier and the water in this internal portion and keep in touch, when the duration of edible material and water contact reaches the preset time, control edible material and separation of water again, so can guarantee only to contact the preset time at edible material and water to improve the content of resistant starch in the rice.
According to another embodiment of the present invention, in the cooking process, controlling the food and water in the cooking appliance to be separated in addition to the contact time, further comprises: the food material and the water in the cooking utensil are alternately controlled to be in a contact state and a separation state.
That is, the states of the food material and water may be alternately controlled, that is, the food material and water are in a contact state and the food material and water are in a separated state, the two states alternately occur, and the time for which the food material and water are in the contact state is controlled to be less than or equal to a preset time period, thereby increasing the content of resistant starch in the rice.
For example, in the initial stage of cooking, when the water temperature in the body part is detected to be less than or equal to 65 ℃, the food material in the food material containing part can be controlled to be continuously contacted with the water in the body part for 5-10 minutes, and then the food material and the water are controlled to be separated, or the food material and the water can be controlled to be kept in a separated state until the water temperature is about to be heated to 65 ℃ for 5-10 minutes, the food material and the water are controlled to be contacted, or the food material and the water are controlled to be in an alternative conversion of a contact state, a separated state, a contact state and a separated state, the cumulative duration of the contact of the food material and the water is detected, and the food material.
In the later stage of cooking, when the water temperature in the body part is detected to be more than or equal to 95 ℃, the food material in the food material containing part can be controlled to be continuously contacted with the water in the body part for 5-15 minutes, then the food material and the water are controlled to be separated, or the food material and the water are controlled to be in contact state-separated state-contact state-separated state alternate transformation, the accumulated contact time of the food material and the water is detected, and the food material and the water are controlled to be kept separated when the accumulated contact time reaches 5-15 minutes. It should be understood that, in the later stage of cooking, the boiling stage and the rice steaming stage are implemented, and since the boiling stage needs to be preceded and followed by the rice steaming stage, only the boiling stage (the food material and the water are in a contact state) can be controlled to be prior to the rice steaming stage (the food material and the water are in a separation state), or the boiling stage and the rice steaming stage are controlled to be alternately performed, in short, the rice steaming stage cannot be completely prior to the boiling stage, that is, the food material and the water cannot be controlled to be separated until the last stage is contacted again in the second preset temperature range.
Further, cooking utensil includes that this somatic part holds the portion with eating the material, has in this somatic part and holds the chamber, and the edible material holds the portion and can place in holding the intracavity, and the edible material and the water contact in the control cooking utensil still include: controlling the food material containing part to descend into the water in the containing cavity and/or controlling the water in the containing cavity to ascend so that the food material is immersed in the water.
Wherein, water flow holes are distributed on the food material containing part.
That is to say, can be provided with drive mechanism in the cooking utensil's this internal portion, the edible material holds the portion and can reciprocate holding the chamber through drive mechanism to when edible material and the water contact in the control cooking utensil, the control edible material holds the portion and descends and get into the aquatic that holds the intracavity, it should be understood that, also can control this internal portion upward movement according to the principle of relative motion, so that the aquatic of the water in holding the chamber is realized eating the material and is soaked in the aquatic. Relatively, when the food material and the water in the control cooking utensil are separated, the food material containing part can be controlled to move upwards or the body part can be controlled to move downwards, so that the water in the containing cavity flows out through the water flow hole, and the rice-water separation is realized.
Further, because the temperature that the temperature interval was preset to the second is higher, the form change (liquid water vaporization steam) that continues the easy aquatic products of heating, eat the material and hold the portion and hold and form the vapor pressure chamber between the chamber easily this moment, vapor gas pressure crescent, the extrusion holds the water messenger of chamber bottom and holds chamber water level all around and rise gradually, until rise to through lay to eat material hold portion water current hole all around get into to eat material and hold portion realization rice water contact.
Further, when the food material is contacted with the water by adopting the method, the switching between the contact state and the separation state of the food material and the water can be realized by adjusting the power adjusting ratio of the heating part. That is to say, when food material and water contact need to be carried out, the power ratio increase is transferred in control to through the mode increase vapor content of the water heating of holding the intracavity, realize eating material and water contact, and when food material and water separation need to be carried out, the power ratio decrease is transferred in control, in order to heat the messenger vapor reduction through stopping holding the water of intracavity, realize eating material and water separation.
In summary, according to the control method of the cooking appliance provided by the embodiment of the invention, the contact time between the food material and the water can be controlled by identifying the temperature of the water in the cooking appliance, the content of the resistant starch in the rice can be effectively increased, the digestion characteristic of the starch in the rice can be changed, the digestion speed of the rice can be delayed, and the sugar rising amount of the rice can be reduced.
In order to implement the above embodiments, the present invention further provides a control device of a cooking appliance.
Fig. 4 is a block diagram of a control device of a cooking appliance according to an embodiment of the present invention. As shown in fig. 4, the control device 200 of the cooking appliance includes: an identification module 21 and a control module 22.
The identification module 21 is configured to identify that the water temperature in the cooking appliance is within a preset cooking temperature range; the control module 22 is configured to control the food material in the cooking appliance to contact with the water for a preset time according to a preset cooking temperature interval.
Further, the control module 22 is further configured to: in the cooking process, the food and the water in the cooking appliance are controlled to be in a separated state except for the contact time.
Further, the control module 22 is further configured to: controlling the food material in the cooking appliance to be continuously contacted with water for a preset time; controlling the separation of the food material and the water in the cooking appliance.
Further, the control module 22 is further configured to: the food material and the water in the cooking utensil are alternately controlled to be in a contact state and a separation state.
Further, the identifying module 21 is further configured to: detecting and recognizing that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or detecting and identifying that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
Further, cooking utensil includes that this somatic part holds the portion with eating the material, has in this somatic part and holds the chamber, and the material holds the portion and can place in holding the intracavity, and control module 22 still is used for: controlling the food material containing part to descend into the water in the containing cavity; wherein, the food material containing part is provided with water flow holes; and/or controlling the water in the containing cavity to rise so that the food material is immersed in the water.
As shown in fig. 3, a cooking appliance 100 according to an embodiment of the present invention includes a main body 10 and a food material containing portion 20, wherein the main body 10 has a containing cavity 30 therein, and the food material containing portion 20 can be placed in the containing cavity 30. When the cooking state, water is contained in the main body part 10, rice is contained in the food containing part 20, and in the cooking process, the rice in the food containing part 20 is cooked by heating the water in the main body part 10.
It should be noted that the foregoing explanation of the embodiment of the control method of the cooking appliance is also applicable to the control device of the cooking appliance of the embodiment, and is not repeated here.
In order to implement the above embodiments, the present invention also provides a cooking appliance, including: the food containing part can be placed in the containing cavity; the control device of the cooking utensil is described above.
In order to implement the above embodiments, the present invention further provides a cooking appliance, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the program, the control method of the cooking appliance is implemented.
In order to implement the above embodiments, the present invention also proposes a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the aforementioned control method of a cooking appliance.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., 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, the schematic representations of the terms used above are not necessarily intended to 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. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
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 steps of a custom logic function or 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, e.g., 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, processor-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 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. 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 to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (14)
1. A method of controlling a cooking appliance, comprising the steps of:
recognizing that the water temperature in the cooking appliance is in a preset cooking temperature interval;
and controlling the food materials in the cooking appliance to be in contact with water for a preset time according to the preset cooking temperature interval.
2. The method of controlling a cooking appliance according to claim 1, further comprising:
and in the cooking process, the food materials and the water in the cooking appliance are controlled to be in a separated state except for the contact time.
3. The method for controlling the cooking appliance according to claim 2, wherein the step of controlling the food and the water in the cooking appliance to be separated in addition to the contact time during the cooking process further comprises the steps of:
controlling the food material in the cooking appliance to be continuously contacted with the water for the preset time;
controlling separation of food material and water within the cooking appliance.
4. The method for controlling the cooking appliance according to claim 2, wherein the step of controlling the food and the water in the cooking appliance to be separated in addition to the contact time during the cooking process further comprises the steps of:
alternately controlling the food material and the water in the cooking utensil to be in a contact state and a separation state.
5. The method of claim 1, wherein the identifying that the temperature of water within the cooking appliance is within a preset cooking temperature interval further comprises:
detecting and recognizing that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or
And detecting and recognizing that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
6. The method of controlling a cooking appliance according to claim 1, wherein the cooking appliance includes a body portion having a receiving cavity therein and an ingredient containing portion placeable in the receiving cavity, and wherein the controlling of the ingredient in the cooking appliance in contact with water further includes:
controlling the food material containing part to descend into the water in the containing cavity; wherein the food material containing part is provided with water flow holes; and/or the presence of a gas in the gas,
controlling the water in the containing cavity to rise so as to immerse the food material in the water.
7. A control device for a cooking appliance, comprising:
the identification module is used for identifying that the water temperature in the cooking appliance is in a preset cooking temperature interval;
and the control module is used for controlling the food materials in the cooking appliance to be in contact with water for preset time according to the preset cooking temperature interval.
8. The control device of the cooking appliance according to claim 7, wherein the control module is further configured to:
and in the cooking process, the food materials and the water in the cooking appliance are controlled to be in a separated state except for the contact time.
9. The control device of the cooking appliance according to claim 8, wherein the control module is further configured to:
controlling the food material in the cooking appliance to be continuously contacted with the water for the preset time;
controlling separation of food material and water within the cooking appliance.
10. The control device of the cooking appliance according to claim 8, wherein the control module is further configured to:
alternately controlling the food material and the water in the cooking utensil to be in a contact state and a separation state.
11. The control device of the cooking appliance according to claim 7, wherein the identification module is further configured to:
detecting and recognizing that the water temperature is less than or equal to a first preset temperature, determining that the cooking appliance is in a first preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a first preset time; or
And detecting and recognizing that the water temperature is greater than or equal to a second preset temperature, determining that the cooking appliance is in a second preset temperature interval, and controlling food materials in the cooking appliance to be in contact with water for a second preset time.
12. The control device of the cooking appliance according to claim 7, wherein the cooking appliance comprises a body portion having a receiving cavity therein and an ingredient containing portion placeable in the receiving cavity, and the control module is further configured to:
controlling the food material containing part to descend into the water in the containing cavity; wherein the food material containing part is provided with water flow holes; and/or the presence of a gas in the gas,
controlling the water in the containing cavity to rise so as to immerse the food material in the water.
13. A cooking appliance, comprising:
the food containing part can be placed in the containing cavity;
control device for a cooking appliance according to claims 7-12.
14. A computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing a method of controlling a cooking appliance according to any one of claims 1-6.
Priority Applications (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911067812.7A CN112754251A (en) | 2019-11-04 | 2019-11-04 | Cooking appliance and control method and device thereof |
| PCT/CN2020/125295 WO2021088731A1 (en) | 2019-11-04 | 2020-10-30 | Cooking utensil and control method and apparatus therefor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911067812.7A CN112754251A (en) | 2019-11-04 | 2019-11-04 | Cooking appliance and control method and device thereof |
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| CN112754251A true CN112754251A (en) | 2021-05-07 |
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| CN201911067812.7A Pending CN112754251A (en) | 2019-11-04 | 2019-11-04 | Cooking appliance and control method and device thereof |
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