CN114098403B

CN114098403B - Cooking method, cooking appliance and computer storage medium

Info

Publication number: CN114098403B
Application number: CN202010864235.0A
Authority: CN
Inventors: 姚斌; 陈舒
Original assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Current assignee: Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date: 2020-08-25
Filing date: 2020-08-25
Publication date: 2023-01-24
Anticipated expiration: 2040-08-25
Also published as: CN114098403A

Abstract

The embodiment of the invention discloses a cooking method, a cooking appliance and a computer storage medium. The cooking method comprises the following steps: when the cooking program is in a boiling stage, heating and detecting the temperature of the bottom of the pot by using first power; and if the temperature of the pot bottom is reduced to reach a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power. Therefore, the embodiment of the invention can be used for determining whether the user adds the food materials in the boiling stage by detecting the temperature of the pot bottom. And after the user adds the food materials, the cooking power can be adjusted, so that the newly added food materials are fully cooked.

Description

Cooking method, cooking appliance and computer storage medium

Technical Field

The present application relates to the field of home appliances, and in particular, to a cooking method, a cooking appliance, and a computer storage medium.

Background

Cooking appliances have been one of the household appliances indispensable at present. The user can perform various cooking operations such as cooking, cooking soup, stewing porridge and the like by using the cooking appliance.

In the cooking process of cooking soup and stewing porridge, the phenomenon that the dining population is increased and food materials are required to be added into a cooking appliance again may occur, at this time, if the previous cooking procedure is continued, the newly added food materials may be not cooked, and if the previous food materials are cooked again, the taste of the food materials is affected.

Disclosure of Invention

A series of concepts in a simplified form are introduced in the summary section, which is described in further detail in the detailed description section. This summary of the invention is not intended to identify key features or essential features of the claimed subject matter, nor is it intended to be used as an aid in determining the scope of the claimed subject matter.

In a first aspect, an embodiment of the present invention provides a cooking method, including:

when the cooking program is in a boiling stage, heating by using first power and detecting the temperature of the bottom of the pot;

and if the reduction of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power.

Therefore, the embodiment of the invention can be used for determining whether the user adds the food materials in the boiling stage or not by detecting the temperature of the pot bottom. And after the user adds the food material, the power of cooking can be adjusted, so that the newly added food material is sufficiently cooked.

In one embodiment, further comprising:

after reboiling, the cooking program enters the boiling stage again and uses the first power for heating;

the cooking profile is adjusted so that the duration of the second boiling phase reaches a preset duration.

Therefore, after the food materials are boiled again, the cooking curve is adjusted, so that the cooking time of the newly added food materials at least reaches the preset time, and the situation that the newly added food materials are not cooked is prevented.

In one embodiment, the decrease of the temperature of the bottom of the pot reaches a preset difference, which includes:

and detecting the temperature of the pot bottom periodically, and determining that the detected temperature of the pot bottom is lower than the last detected temperature of the pot bottom, wherein the difference is greater than or equal to the preset difference.

Therefore, the dynamic change of the temperature of the pot bottom can be determined by periodically detecting the temperature of the pot bottom; by setting the preset difference value, the natural fluctuation of the temperature is considered, so that the operation judgment of adding food materials to the user is more accurate.

In one embodiment, before being in the boiling stage, the method further comprises: and heating by using the second power, and confirming that the boiling stage is started when the top temperature reaches a preset temperature, wherein the preset temperature is a boiling point temperature stored in advance, or the preset temperature is a preset temperature lower than the boiling point temperature.

Therefore, the food materials can be boiled as soon as possible by heating with the second power, and the cooking efficiency is improved. In the process, boiling is judged by using the boiling point temperature stored in advance or the preset temperature lower than the boiling point temperature, and the judgment process is simpler and quicker. And wherein enter the boiling stage when the top temperature reaches the preset temperature lower than the boiling temperature, can prevent producing phenomena such as overflowing pot.

In one embodiment, before detecting the temperature of the pan bottom, the method further comprises the following steps: heating using the second power and periodically detecting a top temperature until the top temperature no longer increases, determining a maximum value of the top temperature as a boiling point temperature.

Therefore, the food materials can be boiled as soon as possible by heating with the second power, and the cooking efficiency is improved. In the process, the boiling point temperature is determined through the maximum value of the top temperature, and various different environments can be dynamically adapted, so that the determination of the boiling point temperature is more accurate.

In one embodiment, instead heating with the second power until reboiling comprises: heating with the second power until the top temperature reaches the boiling point temperature or until the top temperature reaches the boiling point temperature minus a preset value.

Therefore, the food materials newly added by the user can be boiled as soon as possible by heating with the second power; and judging whether to reboil or not according to the relation between the top temperature and the boiling point temperature, wherein the boiling is more accurately judged. And the phenomenon of overflowing can be prevented by judging in a mode of setting a preset value.

In one embodiment, the preset time period is greater than or equal to 30 minutes, and the preset time period is less than or equal to 50 minutes.

Therefore, by setting the preset time length, the cooking time length of the newly added food materials can be ensured, and the phenomenon that the newly added food materials are not cooked is avoided.

In one embodiment, the predetermined difference is 3 degrees celsius.

Therefore, by setting the preset difference value, the power adjustment based on the temperature change caused by the natural fluctuation of the temperature can be avoided, on one hand, the service life of the cooking appliance can be influenced due to frequent adjustment of the control device, and on the other hand, if the power adjustment is carried out without adding new food materials, the phenomenon of pot overflow can occur.

In a second aspect, an embodiment of the present invention provides a cooking appliance, including a memory, a processor, and a computer program stored on the memory and running on the processor, where the processor implements the steps of the method according to the first aspect or any embodiment when executing the computer program.

In one embodiment, further comprising: a top temperature sensor for detecting a top temperature; and a bottom temperature sensor for detecting the temperature of the pan bottom.

In a third aspect, a computer storage medium is provided, on which a computer program is stored, which computer program, when being executed by a processor, performs the steps of the method according to the first aspect or any one of the embodiments described above.

Therefore, the embodiment of the invention can determine whether the user adds the food materials in the boiling stage by detecting the temperature of the pot bottom. And after the user adds the food materials, the cooking power can be adjusted, so that the newly added food materials are fully cooked. Furthermore, the cooking curve can be adjusted after the food materials are boiled again, so that the cooking time of the newly added food materials at least reaches the preset time, and the situation that the newly added food materials are not cooked is prevented. By the method, the situation that the food materials are added by the user in the boiling stage can be dynamically adjusted, the best cooking effect is ensured, the taste of the food enjoyed by the user is better, and the user experience is improved.

Drawings

The above and other objects, features and advantages of the present invention will become more apparent from the following detailed description of the embodiments of the present invention when taken in conjunction with the accompanying drawings. The accompanying drawings are included to provide a further understanding of the embodiments of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings, like reference numbers generally represent like parts or steps.

FIG. 1 is a schematic flow diagram of a method of cooking in accordance with an embodiment of the present invention;

FIG. 2 is another schematic flow diagram of a method of cooking in accordance with an embodiment of the present invention;

FIG. 3 is yet another schematic flow chart of a method of cooking in accordance with an embodiment of the present invention;

FIG. 4 is a schematic block diagram of a cooking device according to an embodiment of the present invention;

fig. 5 is another schematic block diagram of a cooking apparatus according to an embodiment of the present invention.

Detailed Description

In order that the objects, technical solutions and advantages of the present invention will become more apparent, exemplary embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It is to be understood that the described embodiments are merely a subset of embodiments of the invention and not all embodiments of the invention, with the understanding that the invention is not limited to the example embodiments described herein. All other embodiments, which can be derived by a person skilled in the art from the embodiments of the invention described in the present application without inventive step, shall fall within the scope of protection of the present invention.

The embodiment of the invention can be applied to cooking appliances, such as electric cookers, electric pressure cookers, cooking machines, soybean milk makers, electric stewpots or other electric heating appliances.

Taking an electric cooker as an example, the cooking appliance may include a cooker body and a cover. The cooker body can be provided with an inner pot containing part in a cylindrical shape (or other shapes), and the inner pot can be freely placed into or taken out of the inner pot containing part, so that the inner pot is convenient to clean. The inner pot is generally made of a metal material and has a circular opening on an upper surface for containing a material to be heated, such as rice, soup, etc. For example, the inner pot may comprise a body of revolution formed by the pot walls with an upper opening and an inner cavity. The capacity of the inner pot is usually below 6L, for example, the capacity of the inner pot can be 2L or 4L.

The cover body is connected to the cooker body in an openable and closable manner and is used for covering the cooker body. The lid can include upper cover and removable lid, and removable lid sets up between the upper cover and a kind of deep pot body to be connected with upper cover detachably, in order to make things convenient for at any time to wash removable lid.

The cooking appliance may comprise control means for effecting cooking control of the cooking appliance. For example, the Control device may be a Micro Control Unit (MCU). The cooking appliance may further comprise heating means for heating the inner pot. In addition, the cooking appliance may also have a temperature sensor.

In an embodiment of the invention, the cooking appliance comprises a top temperature sensor and a bottom temperature sensor. Wherein, the top temperature sensor can be arranged in the upper cover or at the position of the upper part of the pot body close to the upper cover. Wherein the bottom temperature sensor may be disposed below (in the middle or not in the middle) the inner pot receiving portion such that when the inner pot is placed in the inner pot receiving portion of the pot body, the bottom temperature sensor may sense the temperature of the bottom wall or the bottom of the side wall of the inner pot, for example, the bottom temperature sensor may be in direct or indirect contact with the bottom wall or the side wall.

The bottom temperature sensor and the top temperature sensor may be thermistors. Bottom temperature sensor and top temperature sensor all are connected to cooking utensil's controlling means to the temperature signal feedback that will sense after the temperature of pot in the sensing to controlling means, thereby controlling means can realize more accurate control to the process of culinary art based on temperature signal.

In addition, the cooker body can also comprise a power supply board, and a display board (also called as a panel) can be arranged on the cooker body. Wherein the power panel can be used for supplying power for a control device, a display panel and the like.

Optionally, the cooking appliance may comprise a communication module for enabling communication with other devices. Illustratively, the communication module may employ bluetooth, wireless fidelity (Wifi), cellular communication, and the like. The cooking appliance can communicate with the mobile terminal and/or the cloud server and the like through the communication module.

It should be noted that although a partial structure of the cooking appliance is schematically described at this time, these lists are merely exemplary and cannot be regarded as a structural limitation of the cooking appliance of the embodiment of the present invention.

A method of cooking according to an embodiment of the present invention will be described with reference to fig. 1 to 3.

Fig. 1 is a schematic flow chart of a cooking method according to an embodiment of the present invention. The method is performed by a cooking appliance and comprises:

s10, when the cooking program is in a boiling stage, heating by using first power and detecting the temperature of the pot bottom;

and S20, if the reduction amount of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is larger than the first power.

It is understood that prior to S10, the cooking program may be initiated by any means known in the art.

As an example, a user may manually add ingredients to the inner pan and select a desired cooking function, such as soup, congee, etc., to initiate a cooking program.

As another example, the food material may be added to the inner pot by a feeding device of the cooking appliance, and the cooking program may be started according to a cooking instruction of the user.

Wherein a user can directly operate on a display panel of the cooking appliance to start a cooking program. Alternatively, the user may input cooking instructions on a mobile terminal interconnected with the cooking appliance to enable remote control to initiate the cooking program.

It is understood that initiating a cooking program may refer to starting cooking according to a predefined cooking profile, and that the cooking profile defines the variation of power over time. The cooking program may comprise a number of different phases: water absorption stage, rapid heating stage, boiling maintaining stage and stewing stage.

For example, before S10, heating may be performed so that the cooking program enters a boiling stage (or a boiling-maintaining stage).

Before entering the boiling phase, a rapid warming phase may be provided. And maximum power can be used for heating in the rapid heating-up stage in order to reach boiling as soon as possible.

In order to determine whether boiling has been reached, the temperature may be collected by a top temperature sensor, and the control device may acquire the top temperature collected by the top temperature sensor to determine whether boiling has been reached.

As an example, if a boiling point temperature has been stored in the cooking appliance, denoted M, for example 100 ℃. During the heating process using the maximum power in the rapid heating stage, the top temperature can be detected, and when the detected top temperature reaches a preset temperature, it is indicated that the food in the inner pot is boiled. The preset temperature may be a pre-stored boiling point temperature, or the preset temperature may be the pre-stored boiling point temperature minus a preset value. Then, after that, the keep-boiling stage may be performed by the cooking program, and S10 is performed.

It is understood that the top temperature reaching the predetermined boiling point temperature may be (1) the detected top temperature being equal to the boiling point temperature, or (2) the detected top temperature being less than the boiling point temperature but the difference between the two temperatures being less than or equal to the error value. For example, a top temperature of 99.6 deg.C was detected with an error value of 0.5 deg.C, and the top temperature was considered to have reached the boiling point temperature since 100-99.6 were constructed of 0.5.

Wherein the top temperature reaches a predetermined boiling temperature minus a predetermined value, such as a predetermined value of 3 ℃ or 5 ℃ or other value. This allows confirmation of the boiling stage being entered when the top temperature reaches the preset boiling temperature minus the preset value. Subsequently, the power of heating is reduced in the boiling stage, for example, the second power is changed into the first power in S10, and the phenomenon of overflowing and the like can be prevented.

As another example, a preset temperature may be stored in the cooking appliance. Generally, the preset temperature is lower than the boiling temperature, and may be set according to the boiling temperatures of various scenes (e.g., different altitudes) in which the cooking appliance is to be used, for example, so that when the cooking appliance is applied to different scenes (e.g., different altitudes), a phenomenon such as overflowing does not occur when the top temperature reaches the preset temperature. As an example, the predetermined temperature may be 92 ℃ or other values. Specifically, in the process of heating with the maximum power in the rapid heating-up stage before S10, the top temperature may be detected, and when the detected top temperature reaches the preset temperature, it is determined that the boiling stage is started, and S10 is performed, that is, heating with the smaller first power may be performed.

It will be appreciated that the food in the inner pot may already be in a small boiling state before the top temperature reaches the boiling temperature. In the embodiment, when the top temperature reaches the preset temperature lower than the boiling temperature, the boiling stage is determined to be started, namely, the first power smaller than the second power is used for heating, so that the phenomenon of overflowing caused by overheating can be prevented.

In this example, the boiling point temperature may be determined by the maximum value of the top temperature. Specifically, the top temperature may be periodically detected until the top temperature no longer increases. At this point it can be determined that the top temperature reaches boiling point and the maximum value of the top temperature is the boiling point temperature (denoted M).

The period for detecting the top temperature can be represented as T1, that is, the top temperature is detected every time period T1, and is denoted as T, and the temperature is assigned as Tmax. And after each detection, comparing the top temperature T obtained by the latest detection with Tmax, and if the T is greater than Tmax, reassigning the T to the Tmax. Tmax can be seen as the highest temperature value after cooking has started. If the top temperature value detected two or more consecutive times is equal to Tmax (or differs from Tmax by less than an error value), it is an indication that the top temperature is no longer increasing, that a maximum value has been reached, and that the maximum value is the boiling point temperature.

Exemplarily, in S10, since the cooking procedure is in the boiling stage, in order to prevent the occurrence of the phenomenon of overflowing, the first power used for heating is smaller than the maximum power, for example, the first power is equal to the maximum power and is equal to a coefficient, which is smaller than 1, for example, 0.7 or 0.6, etc. Heating using the first power may include: according to a duty cycle uses first power heating, so can keep balance between keeping boiling and not overflowing the pot, guaranteed cooking efficiency on the one hand, on the other hand has also ensured the culinary art safety.

Illustratively, in S10, detecting the pan bottom temperature may include: the pot bottom temperature was detected periodically. The detection period may be represented as t2, and the value range of t2 may be any value between 2 seconds and 90 seconds, that is, t2 is any value within the closed interval [2s,90s ], and may be, for example, 2 seconds, 10 seconds, 60 seconds, 90 seconds, and the like, which is not limited in the present application.

It can be understood that whether the temperature of the bottom of the pan is dropping can be judged by comparing the temperatures of the bottom of the pan detected twice in succession. For example, assume that the pot bottom temperature detected at a certain time is T0, and the pot bottom temperature detected again after T2 at that time is T1. If T1< T0, the temperature at the bottom of the pot is reduced.

For example, the decreasing amount of the pot bottom temperature in S20 reaches a preset difference value, which may include: the later detected temperature of the pan bottom is lower than the last detected temperature of the pan bottom, and the difference is larger than or equal to the preset difference. That is, whether the drop amount reaches the preset difference value may be determined based on the pot bottom temperatures detected two consecutive times. The pot bottom temperatures detected twice in succession are assumed to be T0 and T1, respectively, that is, the pot bottom temperature detected at a certain time is assumed to be T0, and the pot bottom temperature detected again after T2 at that time is assumed to be T1. And expressing the preset difference value as delta th, and if T1 is less than T0 and T0-T1 is more than or equal to delta th, indicating that the reduction amount of the pot bottom temperature reaches the preset difference value. The preset difference may be preset according to a scene requirement, and may be any value between 1 ℃ and 5 ℃, for example, that is, the preset difference is any value within a closed interval [1 ℃,5 ℃ ], for example, Δ th =3 ℃.

Generally, it can be understood that even though T1< T0 but T0-T1< Δ th, this time can be understood as a normal fluctuation in temperature, not due to the addition of food material. In this case, it is sufficient to continue cooking according to the previously determined cooking profile without performing a special additional process.

Illustratively, in S20, if the drop amount of the pot bottom temperature reaches a preset difference value, it is determined that the user has added the food material to the inner pot. Moreover, as the user generally adds normal-temperature food materials, it can be understood that the larger the drop of the pot bottom temperature is, the more food materials the user adds are indicated; namely, the amount of the added food material is approximately in direct proportion to the reduction amount of the temperature of the pot bottom.

It can be seen that, in S20, if the drop amount of the pot bottom temperature reaches the preset difference value, it is determined that the user has added the food material to the inner pot, which results in that the food material of the inner pot is no longer in a boiling state, and then the food material in the inner pot can be boiled again by adjusting the power (increasing the power) to heat.

In another implementation, the top temperature may also be detected while in the boiling stage in S10. And in S20, if the detected amount of decrease of the top temperature reaches the difference threshold and the detected amount of decrease of the bottom temperature reaches the preset difference, it is determined that the user added the food material to the inner pot.

The top temperature can be detected periodically, the detection period can be represented as t3, the value range of t3 can be any value between 2 seconds and 90 seconds, that is, t3 is any value in the closed interval [2s,90s ], and t3 and t2 can be equal or unequal. For example, the top temperature collected by the top temperature sensor and the bottom temperature collected by the bottom temperature sensor may be simultaneously obtained, and the periodic collection may be performed with the same period (e.g., t2= t3=10 seconds), which may ensure the synchronism in the determination.

The difference threshold is generally greater than a preset difference, for example, the difference threshold may be 10 ℃.

It will be appreciated that if the detected drop in the top temperature reaches the threshold difference, indicating that the user has opened the lid, the boiling steam mixes with the room temperature gas, causing a sharp drop in the top temperature.

Correspondingly, in S20, if the detected decreasing amount of the top temperature reaches the difference threshold and the detected decreasing amount of the bottom temperature reaches the preset difference, it indicates that the user opens the upper cover and adds food material to the inner pot, so that the food material in the inner pot is no longer in a boiling state, and then the food material in the inner pot can be boiled again by adjusting the power (increasing the power).

The second power can be the maximum power, so that the food can be boiled again as fast as possible after being added.

Illustratively, in S20, whether to reboil may be determined by the detected top temperature.

As an example, reboiling is illustrated when the top temperature reaches the boiling temperature. The boiling point temperature may be a pre-stored boiling point temperature, or may be a maximum value of the top temperature collected in the rapid heating stage when entering the boiling stage in S10.

As another example, reboiling is indicated when the top temperature reaches the boiling temperature minus a preset value. Therefore, the phenomenon of pot overflow caused by using the second power to heat for too long time can be avoided. The preset value may be Δ, which may be any value between 2 degrees celsius and 5 degrees celsius, i.e., the preset value is greater than or equal to 2 degrees celsius and less than or equal to 5 degrees celsius, and may be, for example, 3 degrees celsius.

Exemplarily, as shown in fig. 2, after S20, the method may further include:

s30, after reboiling, the cooking program enters the boiling stage again and uses the first power to heat;

and S40, adjusting the cooking curve to enable the duration of the boiling stage to reach the preset duration.

Illustratively, in the process of heating with the second power in S20, if it is detected that the top temperature reaches the boiling point temperature (or the boiling point temperature minus a preset value), the heating is performed with the first power, and the boiling stage is performed again. It is understood that "again" herein is with respect to the boiling stage in S10.

For example, in S40, the remaining duration of the original boiling stage may be obtained first, and then the relationship between the remaining duration and the preset duration is determined, and if the remaining duration is less than the preset duration, time compensation is performed, so that the remaining duration of the re-boiling stage reaches the preset duration.

Therefore, the boiling time of the newly added food materials is at least the preset time, the newly added food materials can be fully cooked, and the condition of being unripe is avoided. In addition, in order to prevent the new addition of the food materials from being unfamiliar, the preset time period cannot be too short; to prevent the previously added food material from being too mushy, the preset time period cannot be too large. Therefore, the preset time length can be set according to the actual scene requirement.

The preset time period can be any value between 30 minutes and 50 minutes (namely, the preset time period is less than or equal to 30min and less than or equal to 50 min), or can be any value between 30 minutes and 40 minutes (namely, the preset time period is less than or equal to 30min and less than or equal to 40 min). As an example, the preset time period is equal to 35 minutes.

As described above, the cooking profile may be adjusted by increasing the "compensation time" in S40 so that the time period after the reboiling reaches the preset time period. It can be understood that the user adds the food materials at different times, which results in different compensation times, for example, adding the food materials at the beginning of boiling in S10 may not require compensation, while adding the food materials at the end of the boiling stage in S10 requires a longer compensation time, as shown in the following table as an example of the compensation time.

Therefore, certain time compensation can be carried out on the duration after the new food materials are boiled again in the food adding device, the newly added food materials are guaranteed to be boiled thoroughly, the compensation time is dynamically determined according to the actual situation, and the compensation time is not constant, so that the situation that the newly added food materials are boiled thoroughly before the newly added food materials are added is prevented, the food materials are too thoroughly boiled, the taste of a user when the user enjoys food is further improved, and the user experience is improved.

Further, it is understood that, after reboiling, the pot bottom temperature may also be continuously detected, i.e., the process of S10 to S40 is repeatedly performed until the cooking process is ended. Thus, dynamic adjustment can be performed according to the condition that the user adds food materials for multiple times.

Fig. 3 shows another schematic flow diagram of the method of cooking of the present application. Reference may be made to the embodiments described above in connection with fig. 1 and 2 with respect to the respective processes in fig. 3, wherein T0 and T1 respectively represent two consecutive detected pot bottom temperatures, and Δ th represents a preset difference. Wherein M represents a boiling point temperature and Δ represents a preset value.

Therefore, the embodiment of the invention can determine whether the user adds the food materials in the boiling stage by detecting the temperature of the pot bottom. And after the user adds the food material, the power of cooking can be adjusted, so that the newly added food material is sufficiently cooked. Furthermore, the cooking curve can be adjusted after the newly-added food materials are boiled again, so that the cooking time of the newly-added food materials at least reaches the preset time, and the situation that the newly-added food materials are not cooked is prevented. By the method, the situation that the user adds the food materials in the boiling stage can be dynamically adjusted, the best cooking effect is ensured, the taste of the food enjoyed by the user is better, and the user experience is improved.

The method of cooking of the embodiment of the present invention has been described above in connection with fig. 1 to 3, and may be performed by a cooking appliance, a schematic block diagram of which may be as shown in fig. 4.

As shown in fig. 4, the cooking appliance includes a control device, a storage device, a heating device, a top temperature sensor, and a bottom temperature sensor.

Wherein, the top temperature sensor can be arranged in the upper cover or at the position of the upper part of the pot body close to the upper cover. Wherein the bottom temperature sensor may be disposed below (in the middle or not in the middle) the inner pot receiving portion such that when the inner pot is placed in the inner pot receiving portion of the pot body, the bottom temperature sensor may sense the temperature of the bottom wall or the bottom of the side wall of the inner pot, for example, the bottom temperature sensor may be in direct or indirect contact with the bottom wall or the side wall.

Illustratively, a key module, an indication module, etc. may also be included. The key module can be a physical key or a virtual key, so as to obtain the input of the user to the cooking appliance. An indication module may be used to enable interaction between the cooking appliance and a user, such as providing a display interface, audible indications, and the like.

Optionally, a communication module may also be included for enabling communication with other devices.

The control device, which may be, for example, an MCU, a central processing unit, or the like, is used to control the heating device to implement the cooking program. The storage device may be used to store a program of instructions executed by the control device and may also be used to store preset differences, preset values, other cooking parameters, and the like. The heating device can heat through a coil and the like under the control of the control device based on the data collected by the top temperature sensor and the bottom temperature sensor.

It is understood that fig. 4 is only an illustration of a cooking appliance, and the cooking appliance may include more or less functional modules, for example, may not have a communication module, and may further include a charging device, etc. This is not a limitation of the present application.

Embodiments of the present invention also provide a cooking appliance, including a memory and a processor, as shown in fig. 5, where the memory stores a computer program for execution by the processor, and when the computer program is executed by the processor, the steps of the method described in conjunction with any one of fig. 1 to 3 can be implemented.

Wherein the memory and the processor may be connected by a bus, and the cooking appliance may have other components and structures as desired, such as described in connection with fig. 4.

The processor may be, among other things, a Central Processing Unit (CPU), a Graphics Processing Unit (GPU), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA), or other form of processing unit having data processing capabilities and/or instruction execution capabilities, and may control other components in the system to perform desired functions. The processor is used for executing the corresponding steps of the cooking method according to the embodiment of the invention. For example, a processor may include one or more embedded processors, processor cores, microprocessors, logic circuits, hardware Finite State Machines (FSMs), digital Signal Processors (DSPs), or a combination thereof.

The memory is used to store various types of data to support the operation of the method of cooking. For example, may comprise one or more computer program products that may include various forms of computer-readable storage media. The memory may be either volatile memory or nonvolatile memory, or may include both volatile and nonvolatile memory. The non-volatile Memory may be a Read-Only Memory (ROM), a Programmable ROM (PROM), an Erasable PROM (EPROM), an Electrically Erasable PROM (EEPROM), or a flash Memory. Volatile Memory can be Random Access Memory (RAM), which acts as external cache Memory. By way of example, and not limitation, many forms of RAM are available, such as Static Random Access Memory (SRAM), dynamic Random Access Memory (DRAM), synchronous Dynamic Random Access Memory (SDRAM), double Data Rate Synchronous Dynamic random access memory (DDR SDRAM), enhanced Synchronous SDRAM (ESDRAM), synchronous Link DRAM (SLDRAM), and Direct Rambus RAM (DR RAM).

In one embodiment, the computer program in the memory when executed by the processor performs the steps of: when the cooking program is in a boiling stage, heating and detecting the temperature of the bottom of the pot by using first power; and if the reduction of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power.

Furthermore, according to an embodiment of the present invention, there is also provided a storage medium on which program instructions are stored, the program instructions being used for executing corresponding steps of the method of cooking as shown in any one of fig. 1 to 3 of the embodiment of the present invention when the program instructions are executed by a computer or a processor. The storage medium may include, for example, a memory card of a smart phone, a storage component of a tablet computer, a hard disk of a personal computer, a read-only memory (ROM), an erasable programmable read-only memory (EPROM), a portable compact disc read-only memory (CD-ROM), a USB memory, or any combination of the above storage media. The computer-readable storage medium may be any combination of one or more computer-readable storage media.

In one embodiment, the program instructions may implement the functional modules in the cooking appliance as shown in fig. 4 according to the embodiment of the present invention when being executed by a computer or a processor, and/or may perform the method of cooking as shown in any one of fig. 1 to 3 according to the embodiment of the present invention, including: when the cooking program is in a boiling stage, heating and detecting the temperature of the bottom of the pot by using first power; and if the reduction of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power.

In addition, an embodiment of the present invention further provides a computer program code, where the code may be executed by a processor, and when the code is executed by the processor, the code can implement: when the cooking program is in a boiling stage, heating and detecting the temperature of the bottom of the pot by using first power; and if the reduction of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power.

Therefore, the embodiment of the invention can determine whether the user adds the food materials in the boiling stage by detecting the temperature of the pot bottom. And after the user adds the food materials, the cooking power can be adjusted, so that the newly added food materials are fully cooked. Furthermore, the cooking curve can be adjusted after the newly-added food materials are boiled again, so that the cooking time of the newly-added food materials at least reaches the preset time, and the situation that the newly-added food materials are not cooked is prevented. By the method, the situation that the food materials are added by the user in the boiling stage can be dynamically adjusted, the best cooking effect is ensured, the taste of the food enjoyed by the user is better, and the user experience is improved.

Although the illustrative embodiments have been described herein with reference to the accompanying drawings, it is to be understood that the foregoing illustrative embodiments are merely exemplary and are not intended to limit the scope of the invention thereto. Various changes and modifications may be effected therein by one of ordinary skill in the pertinent art without departing from the scope or spirit of the present invention. All such changes and modifications are intended to be included within the scope of the present invention as set forth in the appended claims.

In the description provided herein, numerous specific details are set forth. However, it is understood that embodiments of the invention may be practiced without these specific details. In some instances, well-known methods, structures and techniques have not been shown in detail in order not to obscure an understanding of this description.

Similarly, it should be appreciated that in the description of exemplary embodiments of the invention, various features of the invention are sometimes grouped together in a single embodiment, figure, or description thereof for the purpose of streamlining the invention and aiding in the understanding of one or more of the various inventive aspects. However, the method of the present invention should not be construed to reflect the intent: that the invention as claimed requires more features than are expressly recited in each claim. Rather, as the following claims reflect, inventive aspects lie in less than all features of a single disclosed embodiment. Thus, the claims following the detailed description are hereby expressly incorporated into this detailed description, with each claim standing on its own as a separate embodiment of this invention.

It will be understood by those skilled in the art that all of the features disclosed in this specification (including any accompanying claims, abstract and drawings), and all of the processes or elements of any method or apparatus so disclosed, may be combined in any combination, except combinations where such features are mutually exclusive. Each feature disclosed in this specification (including any accompanying claims, abstract and drawings) may be replaced by alternative features serving the same, equivalent or similar purpose, unless expressly stated otherwise.

Furthermore, those skilled in the art will appreciate that while some embodiments described herein include some features included in other embodiments, rather than other features, combinations of features of different embodiments are meant to be within the scope of the invention and form different embodiments. For example, in the claims, any of the claimed embodiments may be used in any combination.

Various component embodiments of the invention may be implemented in hardware, or in software modules running on one or more processors, or in a combination thereof. Those skilled in the art will appreciate that a microprocessor or Digital Signal Processor (DSP) may be used in practice to implement some or all of the functions of some of the modules in an item analysis apparatus according to embodiments of the present invention. The present invention may also be embodied as apparatus programs (e.g., computer programs and computer program products) for performing a portion or all of the methods described herein. Such programs implementing the present invention may be stored on computer-readable media or may be in the form of one or more signals. Such a signal may be downloaded from an internet website, or provided on a carrier signal, or provided in any other form.

It should be noted that the above-mentioned embodiments illustrate rather than limit the invention, and that those skilled in the art will be able to design alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps not listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The usage of the words first, second and third, etcetera do not indicate any ordering. These words may be interpreted as names.

The above description is only for the purpose of describing the embodiments of the present invention or the description thereof, and the scope of the present invention is not limited thereto, and any person skilled in the art can easily think of the changes or substitutions within the technical scope of the present invention, and shall cover the scope of the present invention. The protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A method of cooking, comprising:

if the reduction of the temperature of the pot bottom reaches a preset difference value, heating by using second power until the pot bottom is boiled again, wherein the second power is greater than the first power, and the second power is higher than the first power, wherein

After reboiling, the cooking program enters the boiling stage again, preset time is set for the boiling stage which enters again, the remaining time of the original boiling stage is obtained, the relation between the remaining time and the preset time is judged, and if the remaining time is less than the preset time, time compensation is carried out, so that the time of the reboiling stage reaches the preset time.

2. The method of claim 1, further comprising:

heating using the first power after the cooking program enters the boiling stage again.

3. The method of claim 1, wherein the decrease in the bottom temperature reaches a predetermined difference comprising:

and detecting the temperature of the pot bottom according to a periodic mode, and determining that the detected temperature of the pot bottom is lower than the last detected temperature of the pot bottom, wherein the difference is greater than or equal to the preset difference.

4. The method of claim 1, further comprising, prior to the boiling stage:

and heating by using the second power, and confirming that the boiling stage is started when the top temperature reaches a preset temperature, wherein the preset temperature is a boiling point temperature stored in advance, or the preset temperature is a preset temperature lower than the boiling point temperature.

5. The method of claim 1, further comprising, prior to detecting the pan bottom temperature:

periodically detecting the top temperature until the top temperature does not increase any more, and determining the maximum value of the top temperature as the boiling point temperature.

6. The method of claim 4 or 5, wherein instead heating with a second power until reboiling comprises:

heating with the second power until the top temperature reaches the boiling point temperature, or until the top temperature reaches the boiling point temperature minus a preset value.

7. The method of claim 1, wherein the preset time period is greater than or equal to 30 minutes and the preset time period is less than or equal to 50 minutes.

8. The method according to any one of claims 1 to 5, wherein the preset difference is 3 degrees Celsius.

9. A cooking appliance comprising a memory, a processor and a computer program stored on the memory and run on the processor, characterized in that the processor realizes the steps of the method of any one of claims 1 to 8 when executing the computer program.

10. The cooking appliance of claim 9, further comprising:

a top temperature sensor for detecting a top temperature; and

and the bottom temperature sensor is used for detecting the temperature of the pot bottom.

11. A computer storage medium on which a computer program is stored, which computer program, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 8.