CN113693453B - Method and device for determining quantity of cooking food, computer equipment and storage medium - Google Patents
Method and device for determining quantity of cooking food, computer equipment and storage medium Download PDFInfo
- Publication number
- CN113693453B CN113693453B CN202111022480.8A CN202111022480A CN113693453B CN 113693453 B CN113693453 B CN 113693453B CN 202111022480 A CN202111022480 A CN 202111022480A CN 113693453 B CN113693453 B CN 113693453B
- Authority
- CN
- China
- Prior art keywords
- temperature
- food material
- time
- heating
- amount
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- 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
Abstract
The invention discloses a method and a device for determining the amount of cooking food materials, computer equipment and a storage medium, wherein the method comprises the following steps: heating the cooking food material with the first power for a first set time, stopping and maintaining for a second set time; determining the amount of the primary cooking food material based on the difference value between the first temperature corresponding to the first moment and the second temperature corresponding to the second moment; determining a first set temperature and a third set time period required for heating to the first set temperature based on the preliminary cooking food material amount; heating the cooking food material to the first set temperature with the second power, and stopping and maintaining for a third set time; and subdividing the preliminary cooking food material quantity to determine the accurate cooking food material quantity based on a sixth temperature difference value between a fifth temperature at a fifth time and a sixth time of an actual heating time period required for heating from the third temperature to the fourth temperature. According to the scheme, preliminary food material quantity and accurate food material quantity are carried out when the food material quantity is determined, and the accuracy of food material quantity identification is improved.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a method and a device for determining the amount of cooking food materials, a computer device and a storage medium.
Background
When using electric rice cooker culinary art, for different culinary art scenes if the culinary art scene of different culinary art edible material volume, for realizing preferred culinary art effect, if avoid appearing the culinary art and spill over, press from both sides the life, phenomenon such as the burnt yellow in bottom, set up different culinary art control program to the culinary art scene of different culinary art edible material volumes usually. However, for the electric cooker without the top thermal bulb, since there is only one thermal bulb contacting with the inner pot, the cooking material amount is usually determined once before the cooking material in the electric cooker is boiled, which is prone to cause inaccurate determination, and further affects the cooking effect of the cooking material. In addition, for cooking scenes with different amounts of cooking ingredients, if the same control conditions are adopted in the temperature rise stage, the following problems are likely to occur: in the millet cooking scene, the food materials are heated too fast and easily overflow; in the rice quantity cooking scene, the insufficient heating makes the cooking food material not fully boiled, so that the rice is easy to undercode.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: the problem of inaccurate judgment of the amount of cooking materials in the cooking scene of different amounts of cooking materials in the prior art is solved.
In order to solve the technical problem, the invention provides a method for determining the amount of cooking food materials, which comprises the following steps:
at a first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 ；
Based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determining an amount of the primarily cooked food material, wherein the first time t 1 For the first set duration L 1 To t 2 At any time within the time, the second time t 2 For the second set time length L 2 Any time within;
determining a first set temperature S based on the amount of the preliminary cooking food material 1 And a third set period L of time for which heating is stopped and maintained 3 ；
At a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 ；
Based on a temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by the difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And said fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 For the third set duration L 3 Two different times.
Optionally, the first set duration L 1 Under the cooking scene of not exceeding the minimum cooking food material quantity, the first power P 1 For the cooking food materialHeating and the temperature reaches the first set temperature S 1 The time required;
the second set time length L 2 The time length required when the turning point of temperature drop appears in the cooking scene of the minimum cooking food material amount is not exceeded.
Optionally, the first time t is used as the basis 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determining the preliminary cooking food material amount by the difference value of (a) and (b), including:
based on a pre-established first temperature T 1 And a second temperature T 2 The corresponding relation between the difference value and the amount of the cooking food is determined to be the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 And determining the amount of the cooking food material corresponding to the difference as the initial cooking food material amount.
Optionally, the third set duration L 3 The time length required for the turning point of temperature drop to appear under the cooking scene of the minimum cooking food material amount in the preliminarily determined cooking food material amounts is not exceeded.
Optionally, the first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 Then, the method further comprises the following steps:
at a third power P 3 Maintaining the cooking food material in the set temperature interval to the fourth set time length L 4 。
Optionally, the base is based on a temperature from a third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by the difference value, and after determining the accurate cooking food material amount, further comprising:
determining a complementary heating temperature S based on the amount of the accurate cooking food material 3 And the heat-supplementing power P 4 And the length of complementary heating L 5 ；
With the heat supplementing power P 4 Will be cookedHeating the cooking food material to the concurrent heating temperature S 3 And at a fourth power P 5 Heating and heat-supplementing time length L 5 。
In order to solve the above technical problem, the present invention provides a cooking material amount determining apparatus, comprising:
a first heating module for heating at a first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 ；
A preliminary food material amount determination module for determining a preliminary food material amount based on a first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determines the amount of the preliminary cooking material, wherein the first time t 1 For the first set duration L 1 To t 2 At any time within the time, the second time t 2 For the second set duration L 2 Any time within;
a parameter determination module for determining a first set temperature S based on the amount of the preliminary cooking food material 1 And a third set period L of time for which heating is stopped and maintained 3 ；
A second heating module for heating at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 ；
A precise food material amount determination module for determining the amount of food material based on the temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time period L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by the difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And the fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 At two different times within the third set time period.
Optionally, the first set duration L 1 Not exceedingThe first power P is used for the cooking scene of the minimum cooking food material amount 1 Heating the cooking food material to a first set temperature S 1 The time required;
the second set time length L 2 The time length required when the turning point of temperature drop appears in the cooking scene of the minimum cooking food material amount is not exceeded.
Optionally, the preliminary food material quantity determination module is specifically configured to determine the preliminary food material quantity based on a pre-established first temperature T 1 And a second temperature T 2 The corresponding relation between the difference value and the amount of the cooking food is determined to be the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 And determining the amount of the cooking food material corresponding to the difference as the initial cooking food material amount.
Optionally, the third set duration L 3 And not exceeding the time length required when the turning point of temperature reduction occurs in the cooking scene of the minimum cooking food material amount in the preliminarily determined cooking food material amounts.
Optionally, a third heating module is further included for maintaining the second set time length L 2 Then, with a third power P 3 Maintaining the cooking food material in the set temperature interval to the fourth set time length L 4 。
Optionally, the parameter determining module is further configured to determine the minimum supplementary heating temperature S based on the accurate cooking food material amount determined by the accurate food material amount 3 And the heat-supplementing power P 4 And length of heat-up period L 5 ；
The device also comprises a heat supplementing module for supplementing heat with the heat supplementing power P 4 Heating the cooking food material to the concurrent heating temperature S 3 And at a fourth power P 5 Length of heating and heat-supplementing 5 。
In order to solve the above technical problem, the present invention provides a computer device, which includes a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the method when executing the computer program.
To solve the above technical problem, the present invention provides a computer-readable storage medium having a computer program stored thereon, wherein the computer program is configured to implement the above method when executed by a processor.
Compared with the prior art, one or more embodiments in the scheme can have the following advantages or beneficial effects:
the food material quantity determining method, the food material quantity determining device, the computer equipment and the storage medium are applied, and the first power P is used 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 (ii) a Based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determining an amount of the primarily cooked food material, wherein the first time t 1 For the first set duration L 1 To t 2 At any time within the time, the second time t 2 For the second set time length L 2 Any time within; determining a first set temperature S based on the preliminary cooking food material amount 1 And a third set time period L for stopping heating and maintaining 3 (ii) a At a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 (ii) a Based on a temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time period L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by a difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And the fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 At two different times within the third set time period.
Therefore, when the food material amount of the cooking food material is determined, two times of food material amount judgment, namely a preliminary food material amount and an accurate food material amount, are performed before the cooking food material is boiled, and specifically, the food material amount is preliminarily judged according to the temperature change difference of the first heating buffer; and then heating and maintaining the temperature in a certain temperature interval, so that the food materials fully absorb water, the temperature before temperature rise tends to be consistent, the influence of the initial temperature on the food material quantity judgment is reduced, and the secondary judgment accuracy is improved. Adjusting control parameters of different food material quantity intervals according to the primary food material quantity judgment result, heating and buffering again, amplifying temperature difference among different food material quantities, judging secondary food material quantity by combining temperature rise time during heating and temperature change difference during heating stopping, and improving accuracy of food material quantity identification.
In addition, a supplementary heating stage is added in the scheme of the invention, so that the control program of the supplementary heating stage with different food material quantities can be adjusted according to the food material quantity judgment result, the cooking food materials with different food material quantities can be quickly heated before boiling, and are fully boiled in the boiling stage, and the cooking effect is improved.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a flowchart of a cooking material amount determining method according to an embodiment of the present invention;
fig. 2 is another flowchart of a cooking material amount determining method according to an embodiment of the present invention;
fig. 3 is another flowchart of the method for determining the amount of cooking food according to the embodiment of the present invention;
fig. 4 is a structural view of a cooking material amount determining apparatus according to an embodiment of the present invention;
fig. 5 is another structural view of the cooking material amount determining apparatus according to the embodiment of the present invention;
fig. 6 is a still another structural view of the cooking material amount determining apparatus according to the embodiment of the present invention;
fig. 7 is a block diagram of a computer device according to an embodiment of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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 invention.
In order to solve the problem that the judgment of the amount of cooking food materials is inaccurate in the cooking scenes of different amounts of cooking food materials in the prior art, the invention provides a method and a device for determining the amount of the cooking food materials, computer equipment and a storage medium.
The following describes a method for determining the amount of cooking ingredients according to an embodiment of the present invention.
Example one
As shown in fig. 1, a flowchart of a cooking material amount determining method according to an embodiment of the present invention specifically includes a first heating stage (i.e., steps S101 to S103) corresponding to rice soaking and a second heating stage (i.e., steps S104 to S105) corresponding to rice cooking, and the cooking material amount determining method may include the following steps:
step S101: at a first power P 1 Heating the cooking food material for a first set time period L 1 Then stopping heating and maintaining the second set time length L 2 。
Wherein the first set duration L 1 Under the cooking scene of not exceeding the minimum cooking food material quantity, the first power P 1 Heating the cooking food material until the temperature of the food material reaches a first set temperature S 1 The time required for this, for example, when the temperature of the food material reaches 60 ℃, for example, 2 minutes, the maximum temperature of the food material at this stage is not higher than 80 ℃; the second set time length L 2 The time length (such as 2 minutes) required for the temperature to appear at the turning point of temperature drop under the cooking scene of not exceeding the minimum cooking food quantity). It should be noted that, considering that a certain time is needed for heat transfer between the inner pot and the food material in the inner pot, a certain delay exists when the temperature sensing bulb senses the real temperature of the food material in the inner pot, and therefore when the heating stopping stage is started, the temperature sensing bulb temperatures corresponding to different food material quantities will change differently. When the food material amount is small, the temperature of the thermal bulb can generate a process of firstly rising and then falling similar to a parabola, and on the premise of ensuring that the temperature difference of different rice quantities is obvious enough, the time consumption of the stage is reduced, so that the thermal bulb can fully absorb water at a proper temperature in the subsequent temperature maintaining stage, and the second set time length L is 2 The time corresponding to the turning point of the temperature drop (i.e. the position of the vertex of the parabola) does not exceed the minimum food cooking amount.
For example, assuming that the minimum cooking food amount of the rice cooker is 1 cup of rice, the first set time period L is 1 Under the cooking scene of not more than 1 cup of rice, the power P is used 1 Heating the cooked food material for a time period of 2 minutes when the temperature of the food material reaches 60 ℃; and a second set duration L 2 The time length required when the temperature of the rice water is reduced, namely the turning point of the temperature reduction, is not more than 1 cup of rice in the cooking scene.
The first set time period L is set to be longer than the first set time period L 1 Or a second set duration L 2 Typically a few minutes or a dozen minutes, such as 2 minutes, 5 minutes, 10 minutes, etc.
Step S102: based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 The difference of (a) determines the amount of the preliminary cooking material.
Wherein the first time t 1 For the first set duration L 1 To t 2 At any time within the time, the second time t 2 For the second set time length L 2 At any time.
In one implementation, the preliminary cooking food material amount may be determined as follows: based on a pre-established first temperature T 1 And a second temperature T 2 The corresponding relation between the difference value and the amount of the cooking food material is determined to be the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 And determining the amount of the cooking food material corresponding to the difference as the initial cooking food material amount.
Specifically, the first temperature T is measured by a temperature sensing bulb of the electric cooker 1 A second temperature T 2 And based on the first temperature T 1 And a second temperature T 2 The difference between the two, preliminarily divides the amount of the cooking material into several intervals, for example, when the first temperature T is higher 1 And a second temperature T 2 When the difference value between the two is more than or equal to 18 ℃, determining that the amount of the cooking food materials is 1-3 cups of rice; when the first temperature T 1 And a second temperature T 2 When the difference value between the two is more than or equal to 4 ℃ and less than 18 ℃, determining that the amount of the cooking food materials is 4-6 cups of rice; when the first temperature T is 1 And a second temperature T 2 When the difference value between the two is less than 4 ℃, the amount of the cooking food materials is determined to be 7-8 cups of rice. Of course, this is only for the first temperature T based on pre-established 1 And a second temperature T 2 The correspondence between the difference and the amount of the cooking food material determines the amount of the cooking food material, and the range and the temperature value of each divided interval are only one preferred setting and should not be construed as limiting the present invention.
It should be noted that the temperature range of the rice water in the rice soaking process is generally between 40 ℃ and 65 ℃, the temperature of the thermal bulb is between 50 ℃ and 55 ℃, of course, the temperature range is only a preferred setting, and should not be construed as limiting the invention.
Step S103: determining a first set temperature S based on the preliminary cooking food material amount 1 And a third set time period L for stopping heating and maintaining 3 。
Wherein the third set duration L 3 Not exceeding the time length required for the temperature drop turning point to occur in the cooking scene of the minimum cooking food material amount in the preliminarily determined cooking food material amounts, for example, the determined preliminarily cooking food material amount is 4-6 cups of rice, and then the third set time length L is 3 The time length required when the turning point of temperature drop occurs in a cooking scene of 4 cups of rice is not exceeded.
Step S104: by the firstTwo power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 。
It should be noted that, step S101 and step S102 are the first rice soaking stage of cooking food, and perform the first heating buffering, and after the first rice soaking stage is completed, enter the heating stage, that is, step S103 and step S104, and perform the second heating buffering. It is easy to understand that for cooking scenarios with different amounts of cooking ingredients, the amounts of cooking ingredients are different, resulting in the cooking ingredients reaching the first set temperature S 1 Required time length and third set time length L 3 Based on the difference in the temperature change, step S103 confirms the first set temperature S 1 And a third set period of time L 3 Is determined according to the amount of the primarily cooked food.
In a preferred manner, the first set temperature S may be determined based on 1 And a third set period of time L 3 : if the initial cooking food amount is 1-3 cups of rice, the average power is 900W and the second power P is used 2 Heating to 80 ℃ of the temperature sensing bulb, and then stopping heating and maintaining for 2 minutes; if the initial cooking food amount is 4-6 cup meters, the second power P with the average power of 1000W is used 2 Heating to 85 ℃ of the temperature-sensing bulb, and then stopping heating and maintaining for 1.5 minutes; if the initial cooking food amount is 7-8 cup meters, the second power P of the average power 1100W is used 2 Heat to a bulb of 90 ℃, then stop heating and hold for 1 minute.
Step S105: based on temperature from third T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 And dividing the initial cooking food quantity by the difference value to determine the accurate cooking food quantity.
Therein, and a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 A difference value; the fifth time t 5 The sixth time t 6 For the third set time length L 3 Two different times.
It will be appreciated that since the temperature rise of the rice steeping process is only for the purpose of meeting the rice steeping requirements, the temperature at this stage will not typically rise to boiling point, thus making the temperature differentiation of the cooking ingredients over the process not very significant, resulting in the preliminary cooking ingredient quantity determined at step S102 being typically an approximate rice water quantity range. And corresponding to the second heating stage of cooking, the culinary art is eaten the material and needs to reach the boiling state, and the temperature can heat up to the boiling point usually, and at this moment, the culinary art is eaten the material and is distinguished more obviously at this in-process temperature, consequently, can carry out further subdivision to the preliminary cooking material volume based on this characteristics to confirm the accurate cooking material volume that corresponds with the culinary art material. For example, assuming that the preliminary cooking food amount determined at step S102 is 4 to 6 cups of rice, the preliminary cooking food amount is subdivided based on step S105, and it is determined that the cooking food amount is specifically 5 cups of rice. As an example, assume that the temperature of the bulb increases from a first heating stage, e.g., 55 deg.C, to a second heating stage, e.g., 90 deg.C, using a heating period L r Obtaining the determined accurate amount of the cooking food material, e.g. if 130 seconds ≦ L r If the time is less than 200 seconds, the initial cooking food material amount determined in the step S102 is 3-5 cups of rice; if L is less than or equal to 200 seconds r If the time is less than 300 seconds, the preliminary cooking food amount determined in the step S102 is 5-7 cups of rice. Further, L is more than or equal to 200 seconds r The initial cooking food amount of 5-7 cups of rice is described as an example in the case of < 300 seconds, if the food is heated to S 1 After that, in the period L of stopping heating r If the temperature of the bulb is from the fifth temperature T 5 E.g. 85 deg.C to a sixth temperature T 6 If the temperature difference is 89 ℃ and is more than or equal to 4 ℃ and less than 6 ℃, determining that the accurate cooking food amount of the cooking food is 5 cups of rice; if heated to S 1 After that, in the period L of stopping heating r If from the fifth temperature T 5 E.g. 85 deg.C, to a sixth temperature T 6 If the temperature difference of 87 ℃ is more than or equal to 2 ℃ and less than 4 ℃, determining that the accurate cooking food amount of the cooking food is 6 cups of rice; if heated to S 1 After that, in the period L of stopping heating r From the fifth temperature T 5 E.g. 85 deg.c to a sixth temperature T 6 And if the temperature difference of 84 ℃ is more than or equal to-1 ℃ and less than 2 ℃, determining that the accurate cooking food amount of the cooking food is 7 cups of rice.
When the food material amount of the cooking food material is determined by applying the scheme of the invention, the cooking food material amount is judged twice before the cooking food material is boiled, namely the preliminary cooking food material amount and the accurate cooking food material amount, and specifically, the cooking food material amount is preliminarily judged according to the temperature change difference of the first heating buffer; and then heating and maintaining the temperature in a certain temperature interval, so that the food materials fully absorb water, the temperature before temperature rise tends to be consistent, the influence of the initial temperature on the judgment of the amount of the cooked food materials is reduced, and the secondary judgment accuracy is improved. Adjusting control parameters (including a first set temperature S) of different food material quantity intervals according to the judgment result of the initial cooking food material quantity 1 And a third set period of time L 3 ) And heating and buffering again, amplifying the temperature difference among different food materials, and judging the secondary food material quantity by combining the temperature rise time during heating and the temperature change difference during stopping heating, so that the accuracy of food material quantity identification is improved.
It should be noted that, in the first embodiment, steps S101 to S103 are only one specific implementation manner of determining the amount of the preliminary cooking food material according to the embodiment of the present invention, and other implementation manners may be provided correspondingly to the first heating stage of the rice soaking corresponding to steps S101 to S103.
In one case, at a first power P 1 Heating the cooking material for a first set period of time L 1 Then stopping heating and maintaining the second set time length L 2 Based on L 2 The maximum temperature that the bulb can reach over a period of time determines the amount of material initially cooked. For example, in the heating process, if the highest temperature of the temperature sensing bulb is more than or equal to 65 ℃, the amount of the cooking food materials is preliminarily determined to be 1-3 cups of rice, and if the highest temperature of the temperature sensing bulb is between 55 ℃ and 65 ℃, the amount of the cooking food materials is preliminarily determined to be 4-6 cups of rice; if the highest temperature of the temperature sensing bulb is less than or equal to 55 ℃, primarily determining that the amount of the cooking food materials is 7-8 cups of rice.
In another case, the temperature reached by the different cooking ingredients in the same time is determined taking into account the heating-off phase, with differences in temperatureThe amount of the food material to be preliminarily cooked, thus, at the first power P 1 Heating the cooking material for a first set period of time L 1 Then stopping heating and maintaining the second set time length L 2 The preliminary cooking material amount is determined based on the current temperature of the thermal bulb.
In another case, considering that the amount of different cooking ingredients decreases to the same temperature in the process of temperature decrease after heating is stopped, there is a time difference, for example, the decrease time is shorter as the amount of cooking ingredients is larger, whereas the decrease time is longer as the amount of cooking ingredients is smaller, therefore, the first power P is used 1 Heating the cooking material for a first set period of time L 1 And then stopping heating until the temperature of the food materials is reduced by the preset temperature, and determining the amount of the primarily cooked food materials based on the actual duration of the time for which the temperature of the food materials is reduced by the preset temperature.
It should be noted that, in the first embodiment, steps S104 and S105 are only one specific implementation manner of determining the accurate cooking food material amount according to the embodiment of the present invention, and other implementation manners are also possible corresponding to the second heating stage of cooking rice corresponding to steps S104 and S105.
In one case, at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 . Based on temperature from third T 3 Heating to a fourth temperature T 4 Required actual heating time length L r Determining the preliminary cooking amount further based on the fifth time t 5 At a fifth temperature T 5 And subdividing the initial cooking food material amount to determine the accurate cooking food material amount. For example, if the time required for the bottom thermal bulb to heat from 64 ℃ to 85 ℃ during heating is 130 seconds to 200 seconds, the amount of the cooking food material is preliminarily determined to be 3 to 5 cups of rice, and if the time required for the thermal bulb to heat from 64 ℃ to 85 ℃ is 200 seconds to 300 seconds, the amount of the cooking food material is preliminarily determined to be 5 to 7 cups of rice. Assuming that the determined amount of the preliminary cooking material is 5-7 cups of rice, further, based on the fifth temperature T 5 Subdividing the quantity of primarily cooked material, e.g. at a fifth temperature T 5 The cooking food amount is determined to be 5 cups of rice at 86-89 DEG CWhen the fifth temperature T is higher 5 The amount of the food materials to be cooked is determined to be 6 cups of rice when the temperature is between 82 and 86 ℃, and the temperature is determined to be T when the temperature is fifth 5 And determining the amount of the cooking food material to be 7 cups of rice at 78-82 ℃.
In another case, at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating until the temperature of the food material is reduced to the preset temperature based on the temperature T from the third temperature 3 Heating to a fourth temperature T 4 Required actual heating time length L r And subdividing the preliminary cooking food material amount by the actual duration of the time that the food material temperature is reduced by the preset temperature, and determining the accurate cooking food material amount. For example, if the time required for the bottom thermal bulb to heat from 64 ℃ to 85 ℃ during heating is 130 seconds to 200 seconds, the amount of the cooking food material is preliminarily determined to be 3 to 5 cups of rice, and if the time required for the thermal bulb to heat from 64 ℃ to 85 ℃ is 200 seconds to 300 seconds, the amount of the cooking food material is preliminarily determined to be 5 to 7 cups of rice. Assuming that the determined amount of the preliminary cooking food material is 5-7 cup meters, further, the amount of the preliminary cooking food material is subdivided based on an actual duration of time during which the temperature of the food material is decreased by a preset temperature, for example, the amount of the preliminary cooking food material is determined to be 5 cup meters when the actual duration of time is 60-90 seconds, the amount of the cooking food material is determined to be 6 cup meters when the actual duration of time is 30-60 seconds, and the amount of the cooking food material is determined to be 6 cup meters when the fifth temperature T is reached 5 And determining that the amount of the cooking food material is 7 cups of rice when the time is 0-30 seconds.
Example two
As shown in fig. 2, another flowchart of the method for determining the amount of cooking food material according to the embodiment of the present invention is shown, and the method for determining the amount of cooking food material may include the following steps:
step S201: at a first power P 1 Heating the cooking food material for a first set time period L 1 Stopping heating and maintaining the second set time length L 2 。
Step S202: based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 The preliminary cooking food material amount is determined by the difference of (a).
Wherein the first time t 1 For the first set duration L 1 To t 2 At any one time within the time, the second time t 2 For the second set duration L 2 At any one time.
Step S203: determining a first set temperature S based on the preliminary cooking food material amount 1 And a third set time period L for stopping heating and maintaining 3 。
Step S204: at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 。
Step S205: based on a temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 And dividing the initial cooking food quantity by the difference value to determine the accurate cooking food quantity.
Wherein the third temperature T 3 And said fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 For the third set duration L 3 Two different times.
In one implementation mode, the cooking food material amount is divided into a plurality of intervals through one-time judgment of the preliminary food material amount, such as a rice water amount interval 1, a rice water amount interval 2 \8230;, a rice water amount interval n; then, with P 2 The power is increased until the temperature of the temperature sensing bag reaches a first set temperature S 1 Stopping heating, and obtaining the actual heating time L of the temperature rise process r Stopping heating and maintaining the third set time length L 3 Determining a first set temperature S of different rice water volume intervals according to the initial cooking food material volume in the rice soaking stage 1 And the actual heating time length L r And the smaller the divided preliminary cooking material amount section is, the first set temperature S is 1 The smaller. Further dependent on a third temperature T 3 And a fourth temperature T 4 Difference between them and actual heating time L r For cooking food materialPerforming secondary judgment, further dividing the rice water volume interval into 1 rice water volume interval, 2 rice water volume interval, 82308230A, m rice water volume interval, and third temperature T 3 And a fourth temperature T 4 The larger the difference between and the actual heating period L r The smaller the divided interval of the amount of the accurate cooking material is. N is more than or equal to m and less than or equal to the maximum cooking food material amount, and the fifth time t 5 Is less than the time point when the temperature of the thermal bulb reaches the maximum value.
It should be noted that steps S201 to S205 in the method embodiment shown in fig. 2 are similar to steps S101 to S105 in the method embodiment shown in fig. 1, and reference may be made to the method embodiment shown in fig. 1 for relevant points, which are not described herein again.
Step S206: at a third power P 3 Maintaining the cooked food material in the set temperature interval to the fourth set time length L 4 。
It should be noted that the method embodiment shown in fig. 2 has all the advantages of the method embodiment shown in fig. 1, and in addition to the method embodiment shown in fig. 1, in order to further improve the cooking effect of the cooked food material, the third power P may be used 3 The temperature of the cooking food is maintained within a set temperature range, so that the food can be fully soaked, and the cooking effect of the food is improved.
EXAMPLE III
As shown in fig. 3, which is still another flowchart of the method for determining an amount of cooking food material according to the embodiment of the present invention, the method for determining an amount of cooking food material may include the following steps:
step S301: at a first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 。
Step S302: based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 The difference of (a) determines the amount of the preliminary cooking material.
Wherein the first time t 1 For the first set duration L 1 To t 2 Time of dayAt any one time, the second time t 2 For the second set duration L 2 At any one time.
Step S303: determining a first set temperature S based on the preliminary cooking food material amount 1 And a third set period L of time for which heating is stopped and maintained 3 。
Step S304: at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 。
Step S305: based on a temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time period L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 And dividing the initial cooking food material amount by the difference value to determine the accurate cooking food material amount.
Wherein the third temperature T 3 And said fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 For the third set duration L 3 Two different times.
It should be noted that steps S301 to S305 in the method embodiment shown in fig. 3 are similar to steps S101 to S105 in the method embodiment shown in fig. 1, and related points can refer to the method embodiment shown in fig. 1, which are not repeated herein.
Step S306: determining a complementary heating temperature S based on the amount of the accurate cooking food material 3 And the heat-supplementing power P 4 And length of heat-up period L 5 。
Step S307: with the heat supplementing power P 4 Heating the cooking food material to the concurrent heating temperature S 3 And at a fourth power P 5 Heating and heat-supplementing time length L 5 。
It will be appreciated that for cooking scenarios with different amounts of cooking ingredients, the respective concurrent heating temperatures S 3 There is also a difference in the specific values of (A), for example, if the amount of the material to be cooked is 5 cups of rice, the average power 950W is used for heatingUntil the temperature of the thermal bulb is more than or equal to 90 ℃, and then the fourth power P is applied 5 Heating for 0 minute; if the accurate cooking food amount is 6 cups of rice, heating with average power 950W until the temperature of the thermal bulb is more than or equal to 92 ℃, and then heating with fourth power P 5 Heating for 1 minute; if the accurate cooking food amount is 7 cups of rice, heating with average power of 1000W until the temperature of the thermal bulb is more than or equal to 95 ℃, and then heating with fourth power P 5 Heat for 2 minutes.
It should be noted that step S306 and step S307 are a specific implementation manner of the heat compensation stage in the present embodiment, and other implementation manners may be provided in addition. In one case, the complementary heat power P 4 Heating the cooking food material to a complementary heating temperature S 3 Or, with supplementary heating power P 4 Heating the cooked food material for a preset time without performing the subsequent heating at the fourth power P 5 Heating the cooking food material.
It should be noted that the method embodiment shown in fig. 3 has all the advantages of the method embodiment shown in fig. 1, and in addition, on the basis of the method embodiment shown in fig. 1, in order to further improve the cooking effect of the cooked food material, a heat supplementing stage, that is, a third heating stage, is further added in this embodiment, so that the cooked food material can be sufficiently boiled, the phenomenon of food material undercooking is avoided, and the cooking effect of the cooked food material is further improved.
The following describes a cooking material amount determining apparatus according to an embodiment of the present invention.
Example four
As shown in fig. 4, a structural diagram of a cooking material amount determining apparatus according to an embodiment of the present invention includes: a first heating module 410, a preliminary food material amount determining module 420, a parameter determining module 430, a second heating module 440 and a precise food material amount determining module 450.
Wherein the first heating module 410 is used for heating at a first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 ；
A preliminary food material amount determination module 420 forBased on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determines the amount of the preliminary cooking material, wherein the first time t 1 For the first set duration L 1 To any time within t2, the second time t 2 For the second set duration L 2 Any time within;
a parameter determination module 430 for determining a first set temperature S based on the amount of the preliminary cooking food material 1 And a third set time period L for stopping heating and maintaining 3 ；
A second heating module 440 for heating at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 ；
A precise food material amount determination module 450 for determining the amount of food material based on the temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time length L r At a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by a difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And said fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 At two different times within the third set time period.
Wherein the first set duration L 1 Under the cooking scene of not exceeding the minimum cooking food material quantity, the first power P 1 Heating the cooking food material until the temperature of the food material reaches a first set temperature S 1 The time required; the second set time length L 2 The time length required when the turning point of temperature drop appears in the cooking scene of the minimum cooking food material amount is not exceeded.
Wherein the third set duration L 3 The time length required for the turning point of temperature drop to appear under the cooking scene of the minimum cooking food material amount in the preliminarily determined cooking food material amounts is not exceeded.
When the food material amount of the cooking food material is determined by applying the scheme of the invention, two times of food material amount judgment are carried out before the cooking food material is boiled, namely the initial food material amount and the accurate food material amount, specifically, the food material amount is primarily judged according to the temperature change difference of the first heating buffer; then heating is maintained in a certain temperature interval, so that the food materials fully absorb water, the temperature before temperature rise tends to be consistent, the influence of the initial temperature on food material quantity judgment is reduced, and the secondary judgment accuracy is improved. Adjusting control parameters of different food material quantity intervals according to the primary food material quantity judgment result, heating and buffering again, amplifying temperature difference among different food material quantities, and performing secondary food material quantity judgment by combining temperature rise time during heating and temperature change difference during heating stopping, so that accuracy of food material quantity identification is improved.
In an embodiment of the invention, the preliminary food material amount determining module 420 is specifically configured to determine the preliminary food material amount based on a pre-established first temperature T 1 And a second temperature T 2 The corresponding relation between the difference value and the amount of the cooking food material is determined to be the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determining the amount of the cooking food material corresponding to the difference as the initial cooking food material amount.
In another embodiment of the present invention, as shown in fig. 5, the cooking food material amount determining device further comprises a third heating module 460 for maintaining for a second set time period L 2 Then, with a third power P 3 Maintaining the cooking food material in the set temperature interval to the fourth set time length L 4 。
In yet another embodiment of the present invention, as shown in fig. 6, the parameter determining module 430 is further configured to determine the minimum temperature S for heat compensation based on the determined accurate cooking food material amount 3 And the heat supplementing power P 4 And the length of complementary heating L 5 ；
The cooking food material amount determining device further comprises 470 for supplementing the heating power P 4 Heating the cooking food material to the concurrent heating temperature S 3 And at a fourth power P 5 Length of heating and heat-supplementing 5 . Therefore, the supplementary heating stage is added in the scheme of the invention, so that the control program of the supplementary heating stage with different food material quantities can be adjusted according to the food material quantity judgment result, the cooking food materials with different food material quantities can be quickly heated before boiling, and are fully boiled in the boiling stage, and the cooking effect is improved.
EXAMPLE five
To solve the above technical problem, the present invention provides a computer device, as shown in fig. 7, including a memory 510, a processor 520, and a computer program stored on the memory and executable on the processor, wherein the processor executes the computer program to implement the method as described above.
The computer device can be a desktop computer, a notebook, a palm computer, a cloud server and other computing devices. The computer device may include, but is not limited to, a processor 520, a memory 510. Those skilled in the art will appreciate that fig. 7 is merely an example of a computing device and is not intended to be limiting and may include more or fewer components than those shown, or some of the components may be combined, or different components, e.g., the computing device may also include input output devices, network access devices, buses, etc.
The Processor 520 may be a Central Processing Unit (CPU), other general purpose Processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other Programmable logic device, discrete Gate or transistor logic, discrete hardware components, etc. A general purpose processor may be a microprocessor or the processor may be any conventional processor or the like.
The storage 510 may be an internal storage unit of the computer device, such as a hard disk or a memory of the computer device. The memory 510 may also be an external storage device of a computer device, such as a plug-in hard disk, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), etc. provided on the computer device. Further, the memory 510 may also include both internal storage units and external storage devices of the computer device. The memory 510 is used for storing the computer programs and other programs and data required by the computer device. The memory 510 may also be used to temporarily store data that has been output or is to be output.
EXAMPLE six
The embodiment of the present application further provides a computer-readable storage medium, which may be the computer-readable storage medium contained in the memory in the foregoing embodiment; or it may be a computer-readable storage medium that exists separately and is not incorporated into a computer device. The computer-readable storage medium stores one or more computer programs which, when executed by a processor, implement the methods described above.
The integrated modules/units, if implemented in the form of software functional units and sold or used as separate products, may be stored in a computer readable storage medium. Based on such understanding, all or part of the flow in the method of the embodiments described above can be realized by a computer program, which can be stored in a computer readable storage medium and can realize the steps of the embodiments of the methods described above when the computer program is executed by a processor. Wherein the computer program comprises computer program code, which may be in the form of source code, object code, an executable file or some intermediate form, etc. The computer-readable medium may include: any entity or device capable of carrying the computer program code, recording medium, usb disk, removable hard disk, magnetic disk, optical disk, computer Memory 510, read-Only Memory (ROM), random Access Memory (RAM), electrical carrier wave signals, telecommunications signals, software distribution medium, and the like. It should be noted that the computer readable medium may contain content that is subject to appropriate increase or decrease as required by legislation and patent practice in jurisdictions, for example, in some jurisdictions, computer readable media does not include electrical carrier signals and telecommunications signals as is required by legislation and patent practice.
For system or apparatus embodiments, since they are substantially similar to method embodiments, they are described in relative simplicity, and reference may be made to some descriptions of method embodiments for related points.
It will be apparent to those skilled in the art that, for convenience and brevity of description, only the above-mentioned division of the functional units and modules is illustrated, and in practical applications, the above-mentioned function distribution may be performed by different functional units and modules according to needs, that is, the internal structure of the apparatus is divided into different functional units or modules to perform all or part of the above-mentioned functions. Each functional unit and module in the embodiments may be integrated in one processing unit, or each unit may exist alone physically, or two or more units are integrated in one unit, and the integrated unit may be implemented in a form of hardware, or in a form of software functional unit. In addition, specific names of the functional units and modules are only for convenience of distinguishing from each other, and are not used for limiting the protection scope of the present application. For the specific working processes of the units and modules in the system, reference may be made to the corresponding processes in the foregoing method embodiments, which are not described herein again.
It should be noted that, in this document, relational terms such as first and second, and the like are 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 phrases "comprising a," "8230," "8230," or "comprising" does not exclude the presence of additional like elements in a process, method, article, or apparatus that comprises the element.
It is to be understood that the terminology used in the description of the present application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the specification of the present application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
It should also be understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items.
As used in this specification and the appended claims, the term "if" may be interpreted contextually as "when", "upon" or "in response to a determination" or "in response to a detection". Similarly, the phrase "if it is determined" or "if a described condition or event is detected" may be interpreted, depending on the context, to mean "upon determining" or "in response to determining" or "upon detecting a described condition or event" or "in response to detecting a described condition or event".
The above description is only for the preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention shall fall within the protection scope of the present invention.
Claims (10)
1. A cooking material amount determining method, characterized by comprising:
judging the initial food material amount with a first power P 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 Wherein the first set duration L 1 Under the cooking scene of not exceeding the minimum cooking food material quantity, the first power P 1 For the cooking food materials addHeating and the time required when the temperature reaches a preset temperature, wherein the preset temperature is 60 ℃;
based on the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determining an amount of the primarily cooked food material, wherein the first time t 1 For the first set duration L 1 To t 2 At any time within the time, the second time t 2 For the second set duration L 2 Any time within;
judging the accurate food material amount, and determining a first set temperature S based on the preliminary cooking food material amount 1 And a third set period L of time for which heating is stopped and maintained 3 ；
At a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 ；
Based on temperature from third T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by a difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And said fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 For the third set duration L 3 Two different times.
2. The cooking food material amount determination method according to claim 1,
the second set time length L 2 The time length required when the turning point of temperature drop appears in the cooking scene of the minimum cooking food material amount is not exceeded.
3. The method of determining the amount of cooked food material of claim 2, wherein the first time t is based on 1 Corresponding first temperatureDegree T 1 And a second time t 2 Corresponding second temperature T 2 Determining the amount of the preliminary cooking material, including:
based on a pre-established first temperature T 1 And a second temperature T 2 The corresponding relation between the difference value and the amount of the cooking food is determined to be the first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 And determining the amount of the cooking food material corresponding to the difference as the initial cooking food material amount.
4. The method for determining the amount of cooking food material according to claim 1, wherein the third set time period L 3 And not exceeding the time length required when the turning point of temperature reduction occurs in the cooking scene of the minimum cooking food material amount in the preliminarily determined cooking food material amounts.
5. The method for determining the amount of cooked food material according to any one of claims 1 to 4, wherein the first power P is used 1 Heating the cooking material for a first set period of time L 1 Stopping heating and maintaining the second set time length L 2 Then, the method further comprises the following steps:
at a third power P 3 Maintaining the cooked food material in the set temperature interval to the fourth set time length L 4 。
6. The method of determining the amount of cooking food material of claim 5, wherein the base is from a third temperature T 3 Heating to a fourth temperature T 4 Actual required heating time and fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by the difference value, and after determining the accurate cooking food material amount, further comprising:
determining a heat compensation temperature S based on the amount of the accurate cooking food material 3 And the heat supplementing power P 4 And length of heat-up period L 5 ；
With the heat supplementing power P 4 Cooking said foodHeating the material to the heat supplementing temperature S 3 And at a fourth power P 5 Length of heating and heat-supplementing 5 。
7. A cooking food material amount determination device, characterized by comprising:
a first heating module for heating at a first power P 1 Heating the cooking food material for a first set time period L 1 Stopping heating and maintaining the second set time length L 2 Wherein the first set duration L 1 Under the cooking scene of not exceeding the minimum cooking food material quantity, the first power P 1 Heating the cooking food material for a time period required when the temperature reaches a preset temperature, wherein the preset temperature is 60 ℃;
a preliminary food material amount determination module for determining a preliminary food material amount based on a first time t 1 Corresponding first temperature T 1 And a second time t 2 Corresponding second temperature T 2 Determines the amount of the preliminary cooking material, wherein the first time t 1 For the first set duration L 1 To t 2 At any one time within the time, the second time t 2 For the second set duration L 2 Any time within;
a parameter determination module for determining a first set temperature S based on the amount of the preliminary cooking food material 1 And a third set period L of time for which heating is stopped and maintained 3 ；
A second heating module for heating at a second power P 2 Heating the cooking food material to the first set temperature S 1 Stopping heating and maintaining the third set time length L 3 ；
A precise food material amount determination module for determining the amount of food material based on the temperature from the third temperature T 3 Heating to a fourth temperature T 4 Required actual heating time length L r And a fifth time t 5 At a fifth temperature T 5 And a sixth time t 6 A sixth temperature T 6 Subdividing the preliminary cooking food material amount by the difference value to determine an accurate cooking food material amount, wherein the third temperature T 3 And the fourth temperature T 4 For the first set temperature S 1 Two different temperature points within; the fifth time t 5 The sixth time t 6 For the third set time length L 3 Two different times.
8. The cooking food material amount determination apparatus according to claim 7, characterized in that:
the parameter determining module is also used for determining the heat supplementing temperature S based on the accurate cooking food material quantity determined by the accurate food material quantity 3 And the heat-supplementing power P 4 And length of heat-up period L 5 ；
The device also comprises a heat supplementing module for supplementing heat with the heat supplementing power P 4 Heating the cooking food material to the concurrent heating temperature S 3 And at a fourth power P 5 Heating and heat-supplementing time length L 5 。
9. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the processor implements the method according to any of claims 1 to 6 when executing the computer program.
10. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the method according to any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111022480.8A CN113693453B (en) | 2021-09-01 | 2021-09-01 | Method and device for determining quantity of cooking food, computer equipment and storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111022480.8A CN113693453B (en) | 2021-09-01 | 2021-09-01 | Method and device for determining quantity of cooking food, computer equipment and storage medium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN113693453A CN113693453A (en) | 2021-11-26 |
| CN113693453B true CN113693453B (en) | 2022-11-18 |
Family
ID=78658830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111022480.8A Active CN113693453B (en) | 2021-09-01 | 2021-09-01 | Method and device for determining quantity of cooking food, computer equipment and storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113693453B (en) |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP5568908B2 (en) * | 2009-07-06 | 2014-08-13 | 三洋電機株式会社 | Electric rice cooker |
| KR101126277B1 (en) * | 2009-12-29 | 2012-03-19 | 주식회사 리홈 | Method for continuous cooking in electric rice-cooker |
| CN105708303B (en) * | 2014-12-01 | 2017-10-27 | 佛山市顺德区美的电热电器制造有限公司 | Meter Shui Liang method in electric cooking pot and its cooking methods, the electric cooking pot of detection |
| CN107343740A (en) * | 2016-05-04 | 2017-11-14 | 佛山市顺德区美的电热电器制造有限公司 | The method and device of electric rice cooker cooking rice |
| CN106419517B (en) * | 2016-08-26 | 2018-08-03 | 珠海格力电器股份有限公司 | The control method and device of electric pressure cooking saucepan |
| CN109717724B (en) * | 2018-12-29 | 2022-06-28 | 珠海优特智厨科技有限公司 | Food material weight detection method, cooking method and equipment |
| CN111743383A (en) * | 2019-03-29 | 2020-10-09 | 佛山市顺德区美的电热电器制造有限公司 | Cooking device, heat preservation control method and equipment thereof and device with storage function |
| CN111820719B (en) * | 2020-07-15 | 2021-10-08 | 九阳股份有限公司 | Cooking control method based on rice quantity judgment |
-
2021
- 2021-09-01 CN CN202111022480.8A patent/CN113693453B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN113693453A (en) | 2021-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104274087B (en) | Baking machine and its method for heating and controlling | |
| CN105595789B (en) | Detect whether method and apparatus and cooking apparatus and the cooking control method added water | |
| CN108371478B (en) | Electric cooker cooking method and device, electric cooker and computer readable storage medium | |
| CN110119168A (en) | Temprature control method, cooking apparatus and the computer storage medium of cooking apparatus | |
| CN111035271B (en) | Baking tray assembly, cooking equipment, cooking control method and storage medium | |
| CN110250892A (en) | Control method, device and the cooking apparatus of cooking apparatus | |
| CN108415299A (en) | It is a kind of for the reservation control method and device of cooking pot, cooking pot | |
| CN106388556A (en) | Rice cooker and method and device for controlling heating temperature of rice cooker | |
| WO2020015304A1 (en) | Rice cooker and congee cooking control method and device thereof | |
| CN110726159A (en) | Heating control method, cooking utensil and system and computer readable storage medium | |
| CN109527966A (en) | A kind of cooking equipment control method, device, electric cooker and readable storage medium storing program for executing | |
| CN113693453B (en) | Method and device for determining quantity of cooking food, computer equipment and storage medium | |
| CN110250893A (en) | Control method, device and the cooking apparatus of cooking apparatus | |
| CN110367837B (en) | Cooking appliance control method and device and cooking appliance | |
| KR20200143723A (en) | Cookware control method and apparatus, storage medium and cookware | |
| CN111227627B (en) | Dry burning prevention control method for cooking appliance, cooking appliance and storage medium | |
| CN110710886B (en) | Cooking appliance, control method thereof, control device and computer-readable storage medium | |
| CN113475945B (en) | Cooking control method and device of cooking appliance, storage medium and cooking appliance | |
| CN112120524B (en) | Cooking appliance, heating control method and heating control device | |
| CN112656196B (en) | Control method of cooking appliance, cooking appliance and storage medium | |
| CN114073394B (en) | Control method of cooking equipment and cooking equipment | |
| CN111053440B (en) | Cooking control method and device and electric stewpan | |
| CN108931946A (en) | Method and apparatus, storage medium and the cooking apparatus of display culinary art count down time | |
| CN110301806B (en) | Target food processing method and cooking utensil | |
| CN113712438A (en) | Cooking control method and device of cooking appliance, storage medium and cooking appliance |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20221214 Address after: 528445 Minmin Industrial Avenue, Minmin Town, Zhongshan City, Guangdong Province Patentee after: GREE ELECTRIC APPLIANCES (ZHONGSHAN) SMALL HOUSEHOLD APPLIANCES MANUFACTURING Co.,Ltd. Patentee after: GREE ELECTRIC APPLIANCES Inc. OF ZHUHAI Address before: 519000 Qianshan Golden Chicken West Road in Zhuhai, Guangdong Patentee before: GREE ELECTRIC APPLIANCES Inc. OF ZHUHAI |
|
| TR01 | Transfer of patent right |