CN113397393B - Cooking appliance control method and device and electronic equipment - Google Patents
Cooking appliance control method and device and electronic equipment Download PDFInfo
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- CN113397393B CN113397393B CN202110787135.7A CN202110787135A CN113397393B CN 113397393 B CN113397393 B CN 113397393B CN 202110787135 A CN202110787135 A CN 202110787135A CN 113397393 B CN113397393 B CN 113397393B
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- 238000010411 cooking Methods 0.000 title claims abstract description 271
- 238000000034 method Methods 0.000 title claims abstract description 58
- 235000013305 food Nutrition 0.000 claims abstract description 129
- 239000000463 material Substances 0.000 claims abstract description 114
- 238000004321 preservation Methods 0.000 claims abstract description 81
- 238000004891 communication Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 15
- 238000004590 computer program Methods 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 3
- 230000008569 process Effects 0.000 abstract description 28
- 230000000875 corresponding effect Effects 0.000 description 56
- 238000010025 steaming Methods 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 230000006872 improvement Effects 0.000 description 4
- 238000009413 insulation Methods 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 230000001276 controlling effect Effects 0.000 description 2
- 230000002596 correlated effect Effects 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000021067 refined food Nutrition 0.000 description 2
- 230000007613 environmental effect Effects 0.000 description 1
- 230000017525 heat dissipation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000013021 overheating Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
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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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- 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
- A47J36/321—Time-controlled igniting mechanisms or alarm devices the electronic control being performed over a network, e.g. by means of a handheld device
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application relates to a cooking appliance control method, a cooking appliance control device and electronic equipment, wherein the method comprises the following steps: detecting whether food materials in the cooking appliance are taken out or not when the cooking appliance finishes cooking. And if the food materials in the cooking appliance are not taken out, determining a heat preservation mode according to the cooking mode adopted by the cooking appliance during the cooking. And then, executing the heat preservation mode. The heat preservation mode in this specification is determined according to the cooking mode, and then can be directed towards the edible material that adopts different cooking mode to handle and obtain, the heat preservation mode that pertinence determination is suitable with the cooking mode that its adopted, can avoid the edible material taste and/or the taste that the heat preservation process caused to worsen.
Description
Technical Field
The application relates to the technical field of food material processing, in particular to a cooking appliance control method and device and electronic equipment.
Background
Along with the improvement of living standard, the popularization rate of cooking utensil in the domestic life is higher and higher, handles the food through cooking utensil, the improvement of certain degree people's quality of life.
Cooking appliances are various, and common cooking appliances such as an electric steamer, an electric oven and the like. The food material processed by the cooking appliance can be eaten by the user. However, the mouthfeel and/or taste of food materials are often influenced by the freshness of the treated food material. If the processed food material is not timely taken out of the cooking appliance, which results in an excessively long time for the food material to be left in the cooking appliance, the user will take out the processed food material from the cooking appliance, and the taste and/or flavor of the food material will be deteriorated to some extent.
Disclosure of Invention
The application provides a cooking appliance control method and device and electronic equipment, and aims to solve the problem that the taste and/or flavor of food materials staying in the cooking appliance after cooking is finished in the prior art is poor.
In a first aspect, the present application provides a cooking appliance control method, the method comprising: detecting whether food materials in the cooking appliance are taken out or not when the cooking appliance finishes cooking; if the food materials in the cooking appliance are not taken out, determining a heat preservation mode according to a cooking mode adopted by the cooking appliance during the cooking; and executing the heat preservation mode.
In an optional embodiment of the present specification, determining a keep warm mode according to a cooking mode adopted by the cooking appliance when performing the cooking includes: acquiring a cooking mode adopted by the cooking appliance when the cooking is executed as a target mode; determining a heat preservation mode according to the target mode and the information acquired by the acquisition module, wherein the information acquired by the acquisition module comprises at least one of the following: food material weight information, temperature information, humidity information, image information within the cooking appliance.
In an optional embodiment of the present specification, determining the heat preservation mode according to the target mode and the information collected by the collection module includes: determining an information acquisition mode corresponding to the target mode as a target mode in each preset information acquisition mode; acquiring information corresponding to a target index, wherein the information corresponding to the target index is acquired by the acquisition module, the target index is represented by the target mode, and the target index comprises at least one of the weight of food materials in the cooking appliance, the temperature, the humidity and an image in the cooking appliance; and formulating a heat preservation mode according to the information corresponding to the target index.
In an optional embodiment of the present specification, determining the heat preservation mode according to the target mode and the information collected by the collection module includes: determining an information acquisition mode matched with the target mode as a target mode in a preset information acquisition mode; acquiring information corresponding to a target index according to the information acquisition opportunity represented by the target mode, wherein the information corresponding to the target index is acquired by the acquisition module, the target index is represented by the target mode, and the target index comprises at least one of the following: weight of food material, temperature, humidity, image in the cooking appliance; and when information corresponding to the target index is acquired each time, formulating a heat preservation mode according to the acquired information.
In an optional embodiment of the present description, detecting whether the food material in the cooking appliance is taken out includes: determining whether the food in the cooking appliance is taken out or not according to the difference value of the weights of the food collected by the collecting module of the cooking appliance before and after the cooking is finished; or,
and determining whether the food in the cooking appliance is taken out or not according to the difference of the images in the cooking appliance collected by the collecting module of the cooking appliance before and after the cooking is finished.
In an alternative embodiment of the present description, the keep-warm mode indicates at least one of: humidity and temperature adopted when the food material is kept warm in each specified time period after cooking is finished, and duration of each specified time period.
In an optional embodiment of the present specification, after detecting whether the food material in the cooking appliance is taken out when the cooking appliance completes cooking, the method further includes: if the food in the cooking appliance is taken out, determining a cooling mode according to at least one of the temperature and the humidity in the cooking appliance; and executing the cooling mode.
In a second aspect, the present application provides a cooking appliance control device comprising:
a food material detection module configured to detect whether a food material in the cooking appliance is taken out or not when the cooking appliance completes cooking;
a heat preservation mode determination module configured to determine a heat preservation mode according to a cooking mode adopted by the cooking appliance when the cooking is executed if food materials in the cooking appliance are not taken out;
and the execution module is configured to execute the heat preservation mode.
In a third aspect, the present application provides an electronic device, including a processor, a communication interface, a memory, and a communication bus, where the processor, the communication interface, and the memory complete mutual communication through the communication bus;
a memory for storing a computer program;
and a processor for implementing the steps of the cooking appliance control method according to any one of the first aspect when executing the program stored in the memory.
In a fourth aspect, the present application provides a computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of any of the aforementioned cooking appliance control methods of the first aspect.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages:
according to the method provided by the embodiment of the application, after cooking is finished, if the food material is detained in the cooking appliance, the heat preservation mode is adopted to preserve the heat of the detained food material, the problem that the taste and/or the taste of the food material are poor due to cooling of the food material after cooking is finished is solved to a certain extent, and improvement of user experience is facilitated. Further, the heat preservation mode in the specification is determined according to the cooking mode, so that the heat preservation mode suitable for the cooking mode adopted by the food material processed by adopting different cooking modes can be determined in a targeted manner, and the taste and/or flavor of the food material can be prevented from being deteriorated due to the heat preservation process.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
Fig. 1 is a schematic flowchart of a cooking appliance control process according to an embodiment of the present disclosure;
FIG. 2 is a schematic diagram of a cooking appliance control device corresponding to the process of the method of FIG. 1;
fig. 3 is a schematic structural diagram of an electronic device according to an embodiment of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
In order to solve the problem that the taste and/or flavor of food materials staying in a cooking appliance after cooking is finished in the prior art is poor, the cooking appliance control method is provided.
As shown in fig. 1, the cooking appliance control method in the present specification includes the steps of:
s100: detecting whether food materials in the cooking appliance are taken out or not when the cooking appliance finishes cooking.
The processes in this description may be performed by a control system of a cooking appliance.
The cooking appliance in the present specification is an appliance having a food material handling function. For example, the cooking appliance may be an oven, an electric steamer, an appliance having both a function of steaming food and a function of cooking food, and the like. The cooking appliance may comprise a chamber in which food material may be placed while performing the treatment and the warming for the food material.
Several cooking modes are preset in the cooking appliance. For example, the cooking mode may be a steaming mode, a broiling mode, a steaming mode, or the like. In an alternative embodiment of the present disclosure, the user may select a cooking mode used when the cooking appliance performs cooking from among preset cooking modes of the cooking appliance before the cooking appliance starts to perform cooking. In another alternative embodiment of the present description, the cooking appliance is capable of identifying the type of food material placed in its chamber and automatically determining, among the preset cooking modes, the cooking mode to be used when performing cooking. For example, the type of the food material may be obtained by identifying image information obtained by image capturing in the cooking appliance. The food material may be meat, vegetable, etc.
The control system of the cooking appliance can monitor the cooking process to determine when the cooking is completed.
S102: if the food material in the cooking appliance is not taken out, step S104 is executed. If the food material in the cooking appliance has been taken out, step S108 is executed.
In the present specification, the food is not completely taken out and is not taken out. As can be seen, the technical problem addressed by the process in this specification may be caused by the user forgetting to leave the food material in the cooking appliance; it may also be that the user intentionally leaves at least part of the foodstuff within the cooking appliance in the hope that the cooking appliance preserves the temperature of the foodstuff.
S104: and determining a heat preservation mode according to the cooking mode adopted by the cooking appliance during the cooking.
As can be seen from the foregoing, the cooking appliance in this specification may have a plurality of preset cooking modes, and the process in this specification specifically determines a heat preservation mode matching with the cooking mode for different cooking modes. The heat preservation mode is matched with the cooking mode, so that the taste and/or the taste of the food materials are prevented from being deteriorated in the heat preservation process.
Optionally, the heat preservation mode in the present specification indicates at least one of: humidity, temperature, duration of each designated time period adopted when the food material is kept warm within each designated time period after cooking is completed.
In an alternative embodiment of the present disclosure, a plurality of heat preservation modes are stored in the cooking appliance in advance, and a correspondence relationship between the heat preservation modes and the cooking modes is stored, and one heat preservation mode corresponds to at least one cooking mode. In this embodiment, the process of determining the heat-retaining mode in this step is a search process performed based on the correspondence between the heat-retaining mode and the cooking mode. Specifically, after the cooking mode is determined, the heat preservation mode corresponding to the cooking mode can be found by searching based on the corresponding relationship.
In another alternative embodiment of the present disclosure, the cooking appliance stores part of information for determining the heat preservation mode in advance, and other information (which may be information corresponding to a target index, such as food weight information, temperature information, humidity information, image information inside the cooking appliance, etc.) is also required to be combined to determine the heat preservation mode. For example, an information acquisition mode is stored in the cooking appliance in advance, and the information acquisition mode represents how to acquire other information required for determining the heat preservation mode and which other information is required for determining the heat preservation mode. And then, a heat preservation mode can be formulated according to all information obtained based on the information acquisition mode. In this embodiment, the process of determining the heat-preservation mode in this step is a process of generating the heat-preservation mode from nothing to nothing.
S106: and executing the heat preservation mode.
After the heat preservation mode is determined, the heat preservation mode can be executed to realize heat preservation of food materials in the cavity.
S108: and determining a cooling mode according to at least one of the temperature and the humidity inside the cooking appliance.
On one hand, under the condition that the food materials in the cavity are taken out, heat preservation is not needed to be carried out in the cavity; on the other hand, since the previous cooking process is accompanied by heating of the food material, and at this time, although the cooking process is ended, the temperature inside the cooking appliance is still high (specifically, the temperature inside the cooking appliance is higher than the ambient temperature where the cooking appliance is located), the temperature inside the cooking appliance can be reduced by executing this step, and damage to the cooking appliance caused by the continuously high temperature is avoided.
In an alternative embodiment of the present disclosure, a cooling mode is stored in the cooking appliance in advance.
In another alternative embodiment of the present disclosure, a part of information for determining the cooling mode is stored in the cooking appliance in advance, and the cooling mode can be determined only by combining with other information (e.g., temperature and humidity inside the cooking appliance).
Optionally, the cooling mode indicates at least one of a rotational speed of a fan of the cooking appliance and an operating time of the fan, wherein the fan is used for realizing gas exchange between the internal chamber of the cooking appliance and an environment in which the cooking appliance is located.
S110: and executing the cooling mode.
After the heat-preservation mode is determined, a cooling mode may be performed to reduce the temperature inside the cooking appliance.
In the foregoing embodiments, in the process in this specification, after cooking is finished, if there is food material staying in the cooking appliance, the heat preservation mode is adopted to preserve heat of the staying food material by using the heat preservation mode, so that a problem that after cooking is finished, the taste and/or flavor of the food material is deteriorated due to cooling of the food material is solved to a certain extent, and improvement of user experience is facilitated.
Further, the heat preservation mode in this specification is determined according to the cooking mode, and then the heat preservation mode suitable for the cooking mode adopted by the food material obtained by processing in different cooking modes can be determined in a targeted manner, so that the taste and/or taste of the food material can be prevented from being deteriorated due to the heat preservation process.
In a further alternative embodiment of the present description, the process of determining the keep-warm mode not only relates to the cooking mode performed previously, but also refers to at least part of the information collected by the collection module of the cooking appliance after the cooking is completed. Optionally, the acquisition module may include: the food weight and humidity acquisition device comprises a weight acquisition module for acquiring the weight of food materials in the cavity, a temperature acquisition module for acquiring temperature information in the cavity, a humidity acquisition module for acquiring humidity information in the cavity and an image acquisition module for acquiring image information in the cavity.
After cooking is completed, factors affecting the mouthfeel and/or taste of the ingredients within the cooking appliance may include, in addition to the aforementioned cooking mode employed for the ingredients, environmental conditions within the cooking appliance, which may be characterized by temperature, humidity, and the like, for example.
Furthermore, the mouth feel and/or taste of the food material may also be related to the nature of the food material itself, such as the weight of the food material, the type of the food material (the type of the food material can be obtained from the image information collected by the image collecting module, the type of the food material can be meat-like food material, vegetable-like food material), and so on. The process in this specification combines the information of collection module collection to confirm the heat preservation mode, can make the heat preservation mode that obtains more be fit for the edible material in the cooking utensil.
In the present specification, a factor that affects the taste and/or flavor of a food material is referred to as a "target index". The target index is an index that can be quantified, such as the weight of the aforementioned food material, the kind of food material, and the like. The information collected by the collection module corresponds to at least one target index.
In an optional embodiment of the present specification, according to the target mode and the information acquired by the acquisition module, the process of determining the insulation mode may be: the cooking appliance is stored with a plurality of heat preservation modes in advance, and stores a corresponding relationship between the heat preservation mode and a value range of a reference value of a target index (for example, a value range of a reference value of a temperature is "200 ℃ to 150 ℃, 150 ℃ to 80 ℃, 80 ℃ to 40 ℃, and the like) and a cooking mode. A heat-preserving mode corresponds to at least one cooking mode and corresponds to at least one value range of a reference value of a target index.
In this embodiment, the process of determining the heat-retaining mode in this step is a search process performed based on the correspondence between the heat-retaining mode and the cooking mode. Specifically, after the cooking mode and the reference value range of the target index to which the information (i.e., the actual value acquired for the target index) acquired by each acquisition module belongs are determined, the reference value range can be searched based on the corresponding relationship, so as to find the reference value range of the target index corresponding to the cooking mode and the information acquired by the acquisition module, and the reference value range is used as the heat preservation mode.
After that, when the heat preservation mode is executed, the cooking appliance controls the heating module, the humidifying module and the fan module to adjust the environment in the cavity of the cooking appliance, so that the target indexes of temperature, humidity and the like in the cavity of the cooking appliance are matched with the value range of the reference values of the target indexes of temperature, humidity and the like shown in the heat preservation mode (the actual value corresponding to the control target index is within the value range of the reference value corresponding to the target index).
In another optional embodiment of the present specification, according to the target mode and the information collected by the collecting module, the process of determining the heat preservation mode may be: a plurality of information acquisition modes and corresponding relations between the information acquisition modes and cooking modes are preset in the cooking appliance. The information acquisition mode represents at least one target index, and the target index comprises at least one of weight, temperature and humidity of food materials in the cooking appliance.
After the target mode is determined, firstly, in a preset information acquisition mode, according to the corresponding relation shown by the information acquisition mode, the information acquisition mode corresponding to the target mode is found out and used as the target mode. Then, the information corresponding to the target index indicated in the target mode is acquired from the information acquired by the acquisition module. And then, formulating a heat preservation mode according to the information corresponding to the target index.
In an alternative embodiment of the present disclosure, the cooking mode of the cooking appliance includes at least one of a steaming mode, a broiling mode, and a steaming and baking mode. The target index indicated by the information acquisition manner corresponding to the steaming mode may include: food material weight, temperature, humidity. The target indexes indicated by the information acquisition mode corresponding to the roasting mode include: weight of food material, temperature.
As can be seen, the target index indicated by the information acquisition manner corresponding to different cooking modes may be different. For example, in the cooking mode, since the baked food material may have a large possibility of moisture loss, the humidity in the cavity of the cooking appliance is low, and the moisture-rich baked food material may not have a good taste, and it is not necessary to consider the influence of the humidity on the baked food material in the heat preservation process.
In this embodiment, the cooking appliance stores in advance the correspondence between the cooking mode and the reference mode. The reference mode shows the value ranges of the reference values of different target indexes. For example, the range of the temperature value shown with reference to the pattern a is "between 200 degrees celsius and 150 degrees celsius", the range of "between 150 degrees celsius and 80 degrees celsius" shown with reference to the pattern a, and the like.
After that, whether the acquired information corresponding to the target index falls within the reference value range corresponding to the target index shown in the reference mode is judged. And if so, taking the actual value shown by the information corresponding to the target index as the value of the target index of the cooking utensil to be kept in the heat preservation mode. And if the actual value shown by the information corresponding to the target index is larger than the maximum value shown by the range of the reference value corresponding to the target index shown by the reference mode, taking the maximum value shown by the range of the reference value of the target index as the value to be kept by the target index of the cooking appliance in the heat preservation mode. And if the actual value shown by the information corresponding to the target index is smaller than the minimum value shown by the range of the reference value corresponding to the target index shown by the reference mode, taking the minimum value shown by the range of the reference value corresponding to the target index shown by the reference mode corresponding to the target index as the target index of the cooking utensil to be kept in the temperature keeping mode.
Illustratively, in steaming mode, the target indicator is humidity. The reference mode corresponding to the steaming mode shows a reference value range of the corresponding humidity (target index) of 50% to 70%. If the humidity value shown by the humidity information acquired by the acquisition module is 60%, the humidity value of the cooking utensil to be kept in the heat preservation mode is 60%.
In another optional embodiment of the present specification, according to the target mode and the information collected by the collecting module, the process of determining the heat preservation mode may be: a plurality of information acquisition modes and corresponding relations between the information acquisition modes and cooking modes are preset in the cooking appliance. The information acquisition mode represents the information acquisition timing and a target index corresponding to the information acquisition timing.
The target index comprises at least one of weight, temperature and humidity of food materials in the cooking appliance.
After the target mode is determined, firstly, an information acquisition mode corresponding to the target mode is determined as the target mode in all preset information acquisition modes. Then, according to the information acquisition time indicated by a target mode, information corresponding to a target index is acquired, wherein the information corresponding to the target index is the information corresponding to the target index acquired by the acquisition module, the target index is indicated by the target mode, and the target index comprises at least one of weight, temperature and humidity of food materials in the cooking appliance.
The information acquisition timing is used to represent when to acquire information, and an exemplary information acquisition timing may be "acquire information corresponding to a target index once every 3 minutes (" 3 minutes "is a duration of a specified time period").
After that, every time the information corresponding to the target index is acquired again, the heat preservation mode is newly formulated according to the newly acquired information corresponding to the target index.
In still other embodiments, the target manner indicates a timing of first acquiring information of the target index. For example, the target manner may indicate that the timing of acquiring the information of the target index for the first time may be "acquiring the information corresponding to the target index for the first time 5 minutes after completion of cooking". The second and subsequent times of acquiring the information corresponding to the target index may be determined according to the information corresponding to the target index acquired in the previous time. The time period between two adjacent times of obtaining the time, or the time period from the beginning of executing the heat preservation mode to the end of executing the heat preservation mode, is the specified time period in this specification.
In a further optional embodiment of the present description, the acquisition module further comprises an image acquisition module. The image information collected by the image collecting module can be used for determining the type of the food material. The target index may further include a kind of the food material.
In addition to determining the type of food material, the image capture module may also be used to determine whether the food material is being removed. Specifically, whether the food in the cooking appliance is taken out or not is determined according to the difference of the images in the cooking appliance collected by the collecting module of the cooking appliance before and after the cooking is finished. And if the difference is larger than a preset image threshold value, determining that the food material is taken out, and if the difference is smaller than the image threshold value, determining that the food material is not taken out.
In other optional embodiments of the present specification, it may be further determined whether the food in the cooking appliance is taken out according to a difference between the weights of the food collected by the collecting module of the cooking appliance before and after the cooking is completed. If the difference is larger than a preset weight threshold, determining that the food material is taken out, and if the difference is smaller than the weight threshold, determining that the food material is not taken out.
Optionally, in an optional embodiment of the present specification, the temperatures obtained in the determined heat preservation modes are weighted according to the types of the food materials. Specifically, a standard value (less than 1) of the moisture content of the food material corresponding to the type of the food material is preset. After the type of the food material is determined, the standard value corresponding to the type of the food material is found out from the preset standard values. Then, according to the standard value and the weight of the food material, determining the weight value (less than 1) so that the weight value is positively correlated with the standard value and negatively correlated with the weight of the food material. And then weighting the determined temperature in the heat preservation mode by adopting the weight value, and adopting the weighted temperature as the actual temperature adopted when preserving the heat of the food in the cooking utensil.
Because the food material with larger weight contains certain moisture and has certain heat capacity, the heat dissipation is slow relative to the small food material, and the standard value is negatively related to the weight, thereby avoiding overheating of the food material and further avoiding the influence on the edibility of the food material due to heat preservation.
Based on the same idea, the specification further provides a cooking appliance control device applied to a cooking appliance. As shown in fig. 2, the cooking appliance control apparatus includes one or more of the following modules:
a food material detection module 200 configured to detect whether a food material in the cooking appliance is taken out when the cooking appliance completes cooking;
a heat preservation mode determination module 202 configured to determine a heat preservation mode according to a cooking mode adopted by the cooking appliance when the cooking appliance performs cooking if the food material in the cooking appliance is not taken out;
an execution module 204 configured to execute a keep warm mode.
In an optional embodiment of the present disclosure, the insulation mode determination module 202 is specifically configured to: acquiring a cooking mode adopted by the cooking appliance when the cooking appliance executes cooking as a target mode;
determining a heat preservation mode according to the target mode and the information acquired by the acquisition module, wherein the information acquired by the acquisition module comprises at least one of the following: food material weight information, temperature information, humidity information, image information within the cooking appliance.
In an optional embodiment of the present disclosure, the insulation mode determination module 202 is specifically configured to: determining an information acquisition mode corresponding to the target mode as a target mode in each preset information acquisition mode; acquiring information corresponding to a target index, wherein the information corresponding to the target index is acquired by an acquisition module, the target index is represented by a target mode, and the target index comprises at least one of the weight, the temperature, the humidity and an image in a cooking appliance; and formulating a heat preservation mode according to the information corresponding to the target index.
In an optional embodiment of the present disclosure, the insulation mode determination module 202 is specifically configured to: determining an information acquisition mode matched with a target mode as a target mode in a preset information acquisition mode; acquiring information corresponding to a target index according to the information acquisition time indicated by the target mode, wherein the information corresponding to the target index is acquired by an acquisition module, the target index is indicated by the target mode, and the target index comprises at least one of the weight, the temperature, the humidity and the image of food materials in the cooking appliance; and when information corresponding to the target index is acquired every time, a heat preservation mode is formulated according to the acquired information.
In an optional embodiment of the present specification, the food material detecting module 200 is specifically configured to: determining whether the food in the cooking appliance is taken out or not according to the difference value of the weight of the food collected by the collecting module of the cooking appliance before and after the cooking is finished; or,
and determining whether the food in the cooking appliance is taken out or not according to the difference of the images in the cooking appliance collected by the collecting module of the cooking appliance before and after the cooking is finished.
In an alternative embodiment of the present description, the keep-warm mode indicates at least one of: humidity, temperature, duration of each designated time period adopted when the food material is kept warm in each designated time period after completion of cooking.
In an optional embodiment of the present description, the apparatus further includes a cooling mode determining module 206 configured to determine a cooling mode according to at least one of a temperature and a humidity inside the cooking appliance if the food material inside the cooking appliance has been taken out; a cool down mode is executed.
As shown in fig. 3, the embodiment of the present application provides a control device of a cooking appliance, comprising a processor 111, a communication interface 112, a memory 113 and a communication bus 114, wherein the processor 111, the communication interface 112, the memory 113 complete mutual communication through the communication bus 114,
a memory 113 for storing a computer program;
in an embodiment of the present application, the processor 111, configured to execute the program stored in the memory 113, is configured to implement the control method for controlling the cooking appliance according to any one of the foregoing method embodiments, including:
embodiments of the present application further provide a computer-readable storage medium, on which a computer program is stored, where the computer program, when executed by a processor, implements the steps of controlling a cooking appliance as provided in any one of the foregoing method embodiments.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (8)
1. A cooking appliance control method, characterized in that the method comprises:
detecting whether food materials in the cooking appliance are taken out or not when the cooking appliance finishes cooking;
if the food materials in the cooking appliance are not taken out, determining a heat preservation mode according to a cooking mode adopted by the cooking appliance during the cooking;
executing the heat preservation mode;
wherein, according to the cooking mode that adopts when the cooking utensil carries out the culinary art, confirm the mode of keeping warm, include:
acquiring a cooking mode adopted by the cooking appliance when the cooking is executed as a target mode;
determining a heat preservation mode according to the target mode and the information acquired by the acquisition module, wherein the information acquired by the acquisition module comprises at least one of the following: food material weight information, temperature information, humidity information, image information in the cooking utensil;
wherein, according to the information that target mode and collection module gathered, confirm the heat preservation mode, include:
determining an information acquisition mode corresponding to the target mode as a target mode in each preset information acquisition mode;
acquiring information corresponding to a target index, wherein the information corresponding to the target index is acquired by the acquisition module, the target index is represented by the target mode, and the target index comprises at least one of the following: weight of food material, temperature, humidity, image in the cooking appliance;
and formulating a heat preservation mode according to the information corresponding to the target index.
2. The method of claim 1, wherein determining a soak mode based on the target mode and information collected by the collection module comprises:
determining an information acquisition mode matched with the target mode as a target mode in a preset information acquisition mode;
acquiring information corresponding to a target index according to the information acquisition time indicated by the target mode, wherein the information corresponding to the target index is acquired by the acquisition module, the target index is indicated by the target mode, and the target index comprises at least one of the weight of food materials in the cooking appliance, the temperature, the humidity and an image in the cooking appliance;
and when information corresponding to the target index is acquired every time, a heat preservation mode is formulated according to the acquired information.
3. The method of claim 1, wherein detecting whether a food material within the cooking appliance is removed comprises:
determining whether the food in the cooking appliance is taken out or not according to the difference value of the weight of the food collected by the collecting module of the cooking appliance before and after the cooking is finished; or,
and determining whether the food in the cooking appliance is taken out or not according to the difference of the images in the cooking appliance collected by the collecting module of the cooking appliance before and after the cooking is finished.
4. The method of claim 1, wherein the soak mode indicates at least one of: the humidity and the temperature adopted when the food materials are kept warm in each specified time period after cooking is finished, and the duration of each specified time period.
5. The method of claim 1, wherein after detecting whether the food material within the cooking appliance is removed when the cooking appliance completes cooking, the method further comprises:
if the food materials in the cooking appliance are taken out, determining a cooling mode according to at least one of the temperature and the humidity in the cooking appliance;
and executing the cooling mode.
6. A cooking appliance control device, characterized in that the device comprises:
a food material detection module configured to detect whether a food material within the cooking appliance is taken out when the cooking appliance completes cooking;
a heat preservation mode determination module configured to determine a heat preservation mode according to a cooking mode adopted by the cooking appliance when the cooking is executed if food materials in the cooking appliance are not taken out;
an execution module configured to execute the keep-warm mode;
wherein the keep warm mode determination module is configured to:
acquiring a cooking mode adopted by the cooking appliance when the cooking is executed as a target mode;
determining a heat preservation mode according to the target mode and the information acquired by the acquisition module, wherein the information acquired by the acquisition module comprises at least one of the following: food material weight information, temperature information, humidity information, image information in the cooking utensil;
wherein the keep warm mode determination module is further configured to:
determining an information acquisition mode corresponding to the target mode as a target mode in each preset information acquisition mode;
acquiring information corresponding to a target index, wherein the information corresponding to the target index is acquired by the acquisition module, the target index is represented by the target mode, and the target index comprises at least one of the following: weight of food material, temperature, humidity, image in the cooking appliance;
and formulating a heat preservation mode according to the information corresponding to the target index.
7. An electronic device is characterized by comprising a processor, a communication interface, a memory and a communication bus, wherein the processor and the communication interface are used for realizing mutual communication by the memory through the communication bus;
a memory for storing a computer program;
a processor for implementing the steps of the cooking appliance control method according to any one of claims 1 to 5 when executing the program stored in the memory.
8. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the cooking appliance control method according to any one of claims 1 to 5.
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| CN202110787135.7A CN113397393B (en) | 2021-07-12 | 2021-07-12 | Cooking appliance control method and device and electronic equipment |
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| CN202110787135.7A CN113397393B (en) | 2021-07-12 | 2021-07-12 | Cooking appliance control method and device and electronic equipment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4913171B2 (en) * | 2009-02-12 | 2012-04-11 | パナソニック株式会社 | Jar rice cooker |
| CN105549414B (en) * | 2016-02-26 | 2018-09-04 | 北京小米移动软件有限公司 | Food heat preserving method and device |
| CN108324084B (en) * | 2017-01-20 | 2021-08-31 | 佛山市顺德区美的电热电器制造有限公司 | Heat preservation control system and method of cooking appliance and cooking appliance |
| CN108415303B (en) * | 2017-02-09 | 2020-11-27 | 佛山市顺德区美的电热电器制造有限公司 | Control method and device of cooker |
| CN108415310B (en) * | 2017-02-09 | 2022-10-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and device and cooker |
| CN109691859B (en) * | 2017-10-24 | 2020-02-04 | 佛山市顺德区美的电热电器制造有限公司 | Cooking utensil and automatic heat preservation performance adjusting method and device thereof |
| CN110652189B (en) * | 2018-06-29 | 2022-09-06 | 浙江绍兴苏泊尔生活电器有限公司 | Cooking appliance and control method and device thereof |
| CN110376948B (en) * | 2019-07-26 | 2020-10-02 | 珠海格力电器股份有限公司 | Cooking appliance control method and cooking appliance |
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