CN114504236A - Cooking method, cooking appliance, and computer-readable storage medium - Google Patents
Cooking method, cooking appliance, and computer-readable storage medium Download PDFInfo
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- CN114504236A CN114504236A CN202011280383.4A CN202011280383A CN114504236A CN 114504236 A CN114504236 A CN 114504236A CN 202011280383 A CN202011280383 A CN 202011280383A CN 114504236 A CN114504236 A CN 114504236A
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- 238000010411 cooking Methods 0.000 title claims abstract description 162
- 238000000034 method Methods 0.000 title claims abstract description 62
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 156
- 238000010438 heat treatment Methods 0.000 claims abstract description 89
- 238000010521 absorption reaction Methods 0.000 claims abstract description 46
- 230000008569 process Effects 0.000 claims abstract description 17
- 238000009529 body temperature measurement Methods 0.000 claims description 48
- 238000009835 boiling Methods 0.000 claims description 30
- 241000209094 Oryza Species 0.000 claims description 27
- 235000007164 Oryza sativa Nutrition 0.000 claims description 26
- 235000009566 rice Nutrition 0.000 claims description 26
- 238000007664 blowing Methods 0.000 claims description 25
- 238000012423 maintenance Methods 0.000 claims description 13
- 238000004590 computer program Methods 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 238000004861 thermometry Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 12
- 239000000203 mixture Substances 0.000 description 5
- 230000017525 heat dissipation Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 238000004364 calculation method Methods 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004134 energy conservation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021395 porridge Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/004—Cooking-vessels with integral electrical heating means
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
- G05D23/32—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature with provision for adjustment of the effect of the auxiliary heating device, e.g. a function of time
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The invention discloses a cooking method for a cooking appliance, the cooking appliance and a computer readable storage medium. The cooking process includes a dosing phase preceding the water absorption phase. The judgment stage comprises: heating at a first predetermined power for a first predetermined period of time; calculating the current water amount in the cooking appliance according to the temperature rise within the first preset time length; the cooking method further comprises the step of adjusting the heating mode in the cooking process after the judgment stage according to the current water amount. According to the invention, the current water amount in the cooking utensil can be calculated through the amount judging stage before formal cooking, and the heating mode during formal cooking is further adjusted according to the current water amount, so that the cooking can be adjusted according to the actual water amount, and the cooked food has good taste.
Description
Technical Field
The invention relates to the field of kitchen appliances, in particular to a cooking method, a cooking appliance and a computer readable storage medium.
Background
In the daily cooking process, the food materials and water and/or other ingredients are often matched in a proper proportion, and then the food materials and the water and/or other ingredients are heated by proper firepower, so that delicious food can be made. Cooking appliances such as electric cookers, which can automatically complete cooking, can further divide the whole cooking process into different stages through a built-in cooking program, and automatically adjust heating modes, pressure and the like according to different cooking stages so as to enable the cooked food to reach a perfect state as much as possible.
However, the rice cooker usually defaults that the ratio of the food material and water added by the user is optimal when cooking, and the setting of the cooking program is also based on the default. However, in actual use, most users add food and water by their own experience, which causes deviation between the amount of water added into the cooking appliance and the optimal amount of water adapted to the cooking appliance. If the cooking appliance continues to control the cooking process with a cooking program set according to the optimal amount of water, it may result in a deteriorated taste of the cooked food, resulting in a bad user experience for the user.
To this end, the present invention provides a cooking method, a cooking appliance and a computer-readable storage medium to at least partially solve the problems of the prior art.
Disclosure of Invention
In this summary, concepts in a simplified form are introduced that are further described in the detailed description. 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 order to at least partially solve the above problem, according to a first aspect of the present invention, there is provided a cooking method for a cooking appliance having a heating module and a thermometry module, the cooking process comprising at least a water-uptake phase, the cooking process comprising an arbitration phase preceding the water-uptake phase, the arbitration phase comprising:
heating at a first predetermined power for a first predetermined period of time;
calculating the amount of water in the cooking appliance according to the temperature rise within the first preset time period;
the cooking method further comprises the step of adjusting the heating mode in the cooking process after the judgment stage according to the current water amount.
According to the cooking method, the current amount of water in the cooking appliance can be calculated through the quantity judging stage before formal cooking, and then the heating mode during formal cooking is adjusted according to the current amount of water, so that cooking can be adjusted according to the actual amount of water, and the cooked food is ensured to have good mouthfeel.
Optionally, the temperature measurement module comprises an upper temperature measurement module and a lower temperature measurement module, the upper temperature measurement module is used for sensing the temperature of the top of the cooking space of the cooking appliance, the lower temperature measurement module is used for sensing the temperature of the bottom of the inner pot of the cooking appliance, and the temperature rise in the first preset time period at least comprises the temperature rise measured by the upper temperature measurement module. Therefore, the temperature is measured at least through the upper temperature measuring module, so that the temperature measurement is more accurate, and the accuracy of water quantity judgment at the judgment stage is facilitated.
Optionally, the temperature rise within the first predetermined time period includes the temperature rise measured by the upper temperature measurement module and the temperature rise measured by the lower temperature measurement module. Therefore, different positions are respectively subjected to temperature measurement through the upper temperature measurement module and the lower temperature measurement module, so that the temperature measurement is more accurate, and the accuracy of water quantity judgment at the judgment stage is facilitated.
Optionally, the amount of water in the cooking appliance is calculated by the following formula:
wherein,
mwis the weight of water within the cooking appliance;
η is the heating efficiency of the cooking appliance;
P1the first predetermined power;
T1the first predetermined time period;
q is system compensation heat;
n is the constant of the rice cooker;
tx0is that it isThe lower temperature measuring module senses the temperature value at the beginning of the first preset time length;
tx1the temperature value sensed by the lower temperature measuring module at the end of the first preset time length is obtained;
ts0the temperature value sensed by the upper temperature measuring module at the beginning of the first preset time length is obtained;
ts1and the temperature value is the temperature value sensed by the upper temperature measuring module at the end of the first preset time length.
Therefore, the water quantity can be calculated through the balance between heat release and heat absorption according to the law of energy conservation, and the calculation result is accurate.
Optionally, the cooking method further comprises a thermal balancing phase before the determining phase, the thermal balancing phase comprising:
the upper temperature measuring module senses the ambient temperature, executes the step A when the ambient temperature is lower than a second preset temperature, and executes the step B when the ambient temperature is higher than or equal to the second preset temperature;
step A: heating with second preset power until the temperature value sensed by the upper temperature measuring module is the second preset temperature, and then executing the step B;
and B: heating with third preset power, enabling the temperature value sensed by the upper temperature measuring module to be between the second preset temperature and a third preset temperature which is higher than the second preset temperature, and maintaining for a third preset time;
wherein the third predetermined power is less than the second predetermined power.
Therefore, the uniform temperature can be kept in the cooking space of the cooking utensil in the heat balance stage, so that the interference of uneven internal heat transfer can be eliminated in the judgment stage, and the accuracy of water quantity judgment is improved.
Optionally, in the step B, when the temperature value sensed by the upper temperature measurement module is the third predetermined temperature, the heating is stopped. Thereby, the temperature can be kept between the second predetermined temperature and the third predetermined temperature, and excessive temperature can be avoided.
Optionally, the water absorption stage comprises:
heating to enable the temperature value sensed by the upper temperature measuring module to reach a preset water absorption temperature and maintain a preset water absorption time, wherein the preset water absorption time is calculated through the following formula:
Tx＝Tx0-(mw-mw0)*α
Txa predetermined water absorption time period;
Tx0the reference water absorption time length corresponding to the reference water amount;
mwthe current water quantity is obtained;
mw0the reference water quantity is set;
and alpha is a correlation coefficient.
Thereby, it is possible to realize the adjustment of the predetermined water absorption time period according to the difference between the water amount and the reference water amount.
Optionally, the cooking method further comprises a rapid warming phase after the soaking phase, the rapid warming phase comprising:
heating with fifth preset power until the temperature value sensed by the upper temperature measuring module reaches a fifth preset temperature, and then heating with sixth preset power smaller than the fifth preset power until boiling. Therefore, the temperature can be rapidly raised, and the pot overflow can be avoided.
Optionally, the cooking method further comprises a maintenance boiling phase following the rapid warming phase, the maintenance boiling phase comprising:
heating and maintaining the boiling state for a predetermined boiling time period;
wherein the maintenance boiling phase comprises at least two periods and the heating power in the following period is greater than the heating power in the preceding period. Therefore, the heating power can be continuously increased along with the reduction of the residual water amount in the boiling maintaining stage, the risk of overflowing the pot can be reduced, and the cooking progress can be accelerated.
Optionally, the cooking method further comprises a blowing phase after the maintenance boiling phase, the blowing phase comprising:
heating with eighth preset power until the temperature value sensed by the lower temperature measuring module reaches eighth preset temperature, and/or heating with eighth preset power and maintaining for a preset blowing time. Thereby, the remaining amount of water can be evaporated.
Optionally, the blowing stage further includes comparing the current water volume with a reference water volume, where when the current water volume is greater than the reference water volume, the predetermined blowing time period corresponding to the current water volume is a, and when the current water volume is less than or equal to the reference water volume, the predetermined blowing time period corresponding to the current water volume is b, where a is greater than b. Therefore, the time length of the blowing stage can be adjusted according to the water amount.
Optionally, the cooking method further comprises a rice stewing phase after the blowing phase, the rice stewing phase comprising:
heating to enable the temperature value sensed by the lower temperature measuring module to be between a ninth preset temperature and a tenth preset temperature which is greater than the ninth preset temperature, and maintaining a preset stewing time. Thus, the rice can be sufficiently braised.
Optionally, when the temperature value sensed by the lower temperature measurement module reaches the tenth predetermined temperature, heating is stopped, and/or when the temperature value sensed by the lower temperature measurement module is less than or equal to the ninth predetermined temperature, heating is started. Thus, the risk of pot pasting can be reduced while the braised rice is ensured.
According to another aspect of the present invention, there is also provided a cooking appliance, including:
an inner pot; the inner pot is used for forming a cooking space;
the heating module is used for heating the inner pot;
an upper temperature measurement module for sensing a temperature of a top of the cooking space; the lower temperature measuring module is used for sensing the temperature of the bottom of the inner pot; and
a control module electrically connected to the heating module, the upper temperature measurement module and the lower temperature measurement module, respectively, the control module being configured to control the cooking appliance to perform the steps of the cooking method as set forth in any one of the above.
According to the cooking appliance of the invention, the technical effects similar to the cooking method can be achieved.
According to a third aspect of the present invention, there is also provided a cooking appliance comprising a memory, a processor and a computer program stored on the memory and running on the processor, the processor implementing the steps of any of the cooking methods as described above when executing the program.
According to the cooking appliance of the invention, the technical effects similar to the cooking method can be achieved.
According to a fourth aspect of the present invention, there is also provided a computer readable storage medium, having stored thereon a computer program which, when executed by a processor, carries out the steps of any one of the cooking methods as described above.
According to the computer-readable storage medium of the present invention, it is possible to achieve technical effects similar to those of the above-described cooking method.
Drawings
The following drawings of the invention are included to provide a further understanding of the invention. The drawings illustrate embodiments of the invention and, together with the description, serve to explain the principles of the invention.
In the drawings:
FIG. 1 is a flow chart of a cooking method according to a preferred embodiment of the present invention;
FIG. 2 is a temperature rise graph of the upper temperature measurement module; and
FIG. 3 is a temperature rise graph of the lower temperature measurement module.
Detailed Description
In the following description, numerous specific details are set forth in order to provide a more thorough understanding of the present invention. It will be apparent, however, to one skilled in the art, that the present invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in order to avoid obscuring the invention.
In the following description, a detailed description will be given in order to thoroughly understand the present invention. It is apparent that the implementation of the embodiments of the invention is not limited to the specific details familiar to those skilled in the art. The following detailed description of the preferred embodiments of the invention, however, the invention is capable of other embodiments in addition to those detailed.
It should be noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the invention. As used herein, the singular is intended to include the plural unless the context clearly dictates otherwise. It will be further understood that the terms "comprises" and/or "comprising," when used in this specification, specify the presence of stated features, integers, steps, operations, elements, and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and/or groups thereof.
It is to be understood that the terms "upper", "lower", "front", "rear", "left", "right", "inner", "outer", and the like are used herein for purposes of illustration only and are not limiting.
The invention provides a cooking appliance. The cooking appliance according to the present invention may be an electric rice cooker, an electric pressure cooker, or other cooking appliances, and the cooking appliance according to the present invention may have various functions of cooking porridge, cooking soup, etc., in addition to the function of cooking rice. Preferred embodiments of the present invention will be described below with reference to the accompanying drawings.
Although not shown in the drawings, it is understood that the cooking appliance according to the present invention may include a pot body and a cover. The inner pot is arranged in the cooker body. The inner pot may be configured to be removably disposed in the pot body. For example, in one embodiment, a cylindrical inner pot receiving portion may be provided at the pot body, and the inner pot may be freely put into or taken out of the inner pot receiving portion. The removable arrangement enables the user to conveniently take the inner pot out for cleaning. Of course, in other embodiments, the inner pot may be fixedly provided in the pot body in an unreleasable manner. In addition, a heating module (not shown) for heating the inner pot, etc. are also generally provided in the pot body.
The cover body is arranged on the cooker body in an openable and closable way. For example, the lid body may be pivotably connected to the pot body by a pivot shaft, so that the pot body can be conveniently covered. When the cover body is opened relative to the pot body, the opening of the inner pot in the pot body is exposed, and a user can add food materials into the inner pot or take cooked food out of the inner pot. When the cover body is covered on the cooker body, the cover body covers the inner pot and forms a cooking space with the inner pot. A sealing member (not shown) is further provided between the cover body and the inner pot to maintain good sealing of the cooking space. It can be understood that the pot body and the cover constitute a cooking appliance main body of the cooking appliance.
The cooking appliance further comprises a thermometry module for sensing temperature. The temperature measurement module can be used for sensing the temperature of the cooking space so as to provide judgment basis for the cooking process. Specifically, the temperature measurement module may include an upper temperature measurement module and a lower temperature measurement module. The upper temperature measuring module can be arranged on the cover body and used for sensing the temperature of the top of the cooking space. The lower temperature measuring module can be arranged on the cooker body and used for sensing the temperature of the inner pot. The temperature measurement is carried out on different positions of the cooking space, so that the accuracy of temperature measurement can be improved.
Of course, the cooking appliance usually further comprises a control module, and the control module can be electrically connected with the heating module and the temperature measuring module. The control module is internally provided with a cooking program. When the cooking program is executed, the control module may receive a corresponding temperature measurement result from the temperature measurement module, and control the heating module to execute a corresponding heating function according to the result, thereby completing cooking according to a cooking method described below.
The cooking method according to the invention will now be described with reference to the flow chart of figure 1 and the temperature rise curves of figures 2 and 3.
When a user cooks using the cooking appliance, the user first adds a corresponding amount of food and water into the cooking space, closes the lid, and selects a desired cooking program. After these preliminary preparations are completed, cooking can be started by triggering a key or a wireless remote control or waiting for a scheduled time to come.
Before formally starting cooking, the cooking method firstly enters a quantity judging stage. In the gauging phase, the quantity of water present in the cooking appliance is calculated by balancing the heat released by the heating module and the heat absorbed by the object being heated, mainly according to the law of conservation of energy.
In particular, the heating module is controlled at a first predetermined power P1Heating for a first predetermined time period T1Simultaneously recording the first preset time length T of the upper temperature measurement module and the lower temperature measurement module1During which the temperature sensed is plotted, i.e. the temperature rise is plotted. During this time, the heated objects include the rice-water mixture, the inner pot, and other parts of the pot body. Most of the heat emitted by the heating module is absorbed by the rice-water mixture and the inner pot, representing a temperature rise of these objects. In addition, a small part of heat is absorbed by other parts of the cooker body or forms heat dissipation to the external environment. Therefore, according to the law of conservation of energy, the total heat emitted by the heating module should be equal to the combination of the heat for raising the temperature of the rice-water mixture, the inner pot and other parts of the cooker body and the heat dissipation of the external environment. Wherein the first predetermined power P1May be 70% -100% of the full power of the heating module.
The heat generated by the heating module may be given by the formula Qf＝η*P1*T1And (4) calculating. Where η is the heating efficiency of the cooking appliance. Accordingly, the amount of heat absorbed and dissipated may be given by equation Qx＝Q+4.2*mw*(ts1-ts0)+n*(tx1-tx0) And (4) calculating. Wherein m iswIs the weight of water currently in the cooking appliance; t is ts0Is the temperature of the water at the beginning of the first predetermined period of time; t is ts1Is the temperature of the water at the end of the first predetermined length of time; n is a rice cooker constant and represents the product of the weight and the specific heat capacity of the inner pot; t is tx0The temperature of the inner pot at the beginning of the first preset time length; t is tx1The temperature of the inner pot at the end of the first preset time length; q is the system compensation heat considering factors such as heat dissipation, rice heat absorption and temperature rise, other parts of the cooker body heat absorption and temperature rise, and the like, and an empirical value can be obtained through experiments.
Therefore, in the case of approaching the ideal state, Q can be considered to bef＝Qx. In these formulae, only mwIs unknown. In other words, the weight of water in the current cooking appliance can be calculated by the above equation in an alternative manner, namely:
preferably, the temperature t of the water iss0And ts1Can be obtained by sensing the upper temperature measuring module, and the temperature t of the inner potx0And tx1Can be obtained by sensing through the lower temperature measuring module. And, in order to reduce the influence of heat dissipation to the environment, preferably, the first predetermined time period T1Temperature t measured by temperature measuring module at beginning of timings0The temperature t measured by the lower temperature measuring module can be between 40 and 45 DEG Cx0Can be between 40 ℃ and 60 ℃.
Preferably, when heating is carried out in the judging stage, in order to avoid inaccurate temperature measurement caused by uneven heat transfer inside the cooking utensil and further influence the calculation and judgment of the water quantity, the cooking method further comprises a heat balance stage before the judging stage.
At the beginning of the thermal equilibrium phase, the upper thermometry module first senses the ambient temperature, if the ambient temperature is less than a second predetermined temperature t2At a second predetermined power P2Heating until the temperature value sensed by the upper temperature measuring module reaches a second preset temperature t2(this step may be referred to as step A). Then, the power is increased to be larger than a second preset power P2Of a third predetermined power P3Heating to maintain the temperature sensed by the upper temperature measuring module at a second predetermined temperature t2And greater than a second predetermined temperature t2At a third predetermined temperature t3And is maintained for a third predetermined time period T3So as to make the temperature inside the cooking appliance, especially inside the rice-water mixture, uniform (this step may be referred to as step B). When the environment temperature sensed by the upper temperature measuring module is greater than or equal to the second preset temperature t2When it is, canTo directly perform step B.
In step B, when the temperature value sensed by the upper temperature measuring module reaches a third preset temperature t3When the temperature is measured by the upper temperature measuring module, the heating is stopped, and the temperature is measured from the third preset temperature t3When the predetermined temperature value (for example, 3 ℃ -5 ℃) is reduced, the third predetermined power P is used again3Heating until the temperature value sensed by the upper temperature measurement module reaches the third preset temperature t again3And the above steps are repeated.
Wherein the second predetermined temperature t2Can be between 28 and 35 ℃. Third predetermined temperature t3Can be between 33 ℃ and 40 ℃. Second predetermined power P2May be 45% -70% of the full power of the heating module. Third predetermined power P3May be 70% -100% of the full power of the heating module. A third predetermined duration T3Can be 5min-20 min.
After the heat balance stage is completed, the above-mentioned quantity judging stage can be entered, and after the quantity of current water is obtained in the quantity judging stage, the subsequent cooking stage is entered.
The cooking method may enter the water absorption phase after the determination phase is finished. The stage is to supplement the water absorption to the rice in the inner pot. It can be understood that there is an optimum water absorption temperature for a certain kind of rice so that the rice can reach a water absorption saturation state of sufficient water absorption in a shortest time. Therefore, the water absorption stage mainly comprises the step of heating by using the heating module so that the temperature sensed by the upper temperature measurement module reaches the optimal water absorption temperature tx0And maintaining the optimum water absorption temperature tx0Predetermined water absorption time period TxTo ensure that the rice absorbs water sufficiently. Wherein the optimum water absorption temperature t is maintainedx0The meaning of (1) can be that the temperature sensed by the upper temperature measurement module is always kept at the optimal water absorption temperature tx0Floating up and down by a predetermined temperature difference. Due to the corresponding optimal water absorption temperature t of different rice speciesx0Different, therefore, a plurality of optimum water absorption temperatures t corresponding to different rice species can be set in the control modulex0Which may be referred to as a predetermined water absorption temperature tx。
In addition, it will be appreciated that for a fixed cooking appliance, its capacity remains approximately within a fixed range during daily use. Therefore, the cooking appliance may have a corresponding reference water amount. The reference water amount is kept substantially constant without a great change in the rice amount in daily cooking. That is, the reference amount of water substantially corresponds to the cooking appliance itself, and has a substantially corresponding optimum water absorption period (may also be referred to as a reference water absorption period). When the current water amount obtained in the judging stage is larger than the reference water amount, the preset water absorption time length needs to be properly shortened, because the water amount is more, the rice still absorbs water in the cooking process after the low-temperature water absorption stage, and the high-temperature water absorption is faster, if the long water absorption time length is still adopted, the rice excessively absorbs water, the taste is poor, and the cooking time length is prolonged; when the current water amount is smaller than the reference water amount, the preset water absorption time length needs to be properly prolonged to ensure that the rice fully absorbs water, and the phenomenon that less water is quickly boiled and evaporated, the water absorption is insufficient and the taste is also poor in the cooking process after the low-temperature water absorption stage is avoided.
The specific adjustment of the predetermined water absorption time period may be calculated from the relationship between the current water amount and the predetermined reference water amount:
Tx＝Tx0-(mw-mw0)*α
wherein, TxA predetermined water absorption time period; t isx0The reference water absorption time length corresponding to the reference water amount; m iswThe current water quantity is obtained; m isw0The reference water quantity is set; and alpha is a correlation coefficient. It can be understood that TxGreater than or equal to 0.
After the end of the water absorption phase, the cooking process may enter a rapid warm-up phase. In the rapid heating-up stage, the fifth preset power P is used5Heating until the temperature value sensed by the upper temperature measuring module reaches a fifth preset temperature t5Then at less than a fifth predetermined power P5Of sixth predetermined power P6Heating until boiling.
Wherein, in order to shorten the cooking time as much as possible, the fifth preset power P570% -100% of the full power of the module may be heated. Fifth predetermined temperature t5May be at a temperature close to boiling, for example 70 deg.C-90 ℃. Sixth predetermined power P645% -70% of the full power of the module may be heated. At a fifth predetermined temperature t5The purpose of reducing the heating power is to avoid the overflow caused by overlarge heating power.
It will be appreciated that the purpose of the rapid warming phase is to bring the rice-water mixture to boiling, but with little regard to the amount of water. After boiling, the cooking process may proceed to a maintenance boiling phase as described below.
The purpose of the boiling stage is to keep the excess water in the inner pot boiling and evaporating, while at the same time the rice needs to be gelatinized sufficiently. Thus, the main operation of the maintenance boiling phase is to heat the inner pot to a boiling state at all times and maintain the inner pot at a predetermined boiling time Tf。
If the current amount of water is larger than the reference amount of water required for cooking, more water needs to be evaporated at this stage. However, to avoid excessive gelatinization of rice which may result in too soft a cooked rice, it is not desirable to maintain the boiling stage for an extended predetermined boiling time period TfIn such a way that the excess water is evaporated. Thus, the excess water can be evaporated by increasing the heating power. However, in order to avoid the overflow phenomenon, it is not suitable to use a larger heating power when the amount of water is large in the early stage. Therefore, according to the present invention, the maintenance boiling phase is divided into at least two periods, and the heating power is gradually increased as the maintenance boiling phase goes deeper. Preferably, the heating power in the latter period may be made larger than the heating power in the former period. Since the amount of water gradually decreases as the evaporation proceeds, overflow of the pot does not occur even if a large heating power is used in the subsequent period.
After the end of the maintenance boiling phase, most of the excess water is evaporated. To continue to evaporate the remaining water, the cooking process may enter a blowing phase. Specifically, the blowing phase comprises: at eighth predetermined power P8Heating until the temperature value sensed by the lower temperature measuring module reaches the eighth preset temperature t8And/or at an eighth predetermined power P8Heating and maintaining a predetermined blowing time period Tg。
Wherein the eighth predetermined power P8May be 45% -70% of the full power of the heating module. Eighth predetermined temperature t8Can be 115-145 ℃.
Further, the predetermined blowing period T may also be changed appropriately for different amounts of waterg. For example, when the current water amount is larger than the reference water amount, the blowing stage normally leaves more water than the reference water amount, and when the current water amount is smaller than the reference water amount, the blowing stage normally leaves less water than the reference water amount. Therefore, the amount of the residual water can be obtained by comparing the current water amount obtained in the determination stage with the reference water amount corresponding to the cooking utensil. When the amount of remaining water is large, the predetermined blowing period T can be appropriately extendedgAnd when the remaining water is small, the predetermined blowing period T can be appropriately shortenedgTo ensure that the residual water can be evaporated and avoid the pan being burnt.
After the blowing phase is over, the cooking process may proceed to the simmering phase. In this stage, the temperature should be lowered to evaporate slowly in order to evaporate a small amount of residual water, but not to raise the temperature so as to brown the cooked rice. The stewing stage specifically comprises the following steps: heating to make the temperature value sensed by the lower temperature measurement module be at the ninth preset temperature t9And a tenth predetermined temperature t10While maintaining the predetermined cooking time Tm。
Wherein the ninth predetermined power P9May be 5% -25% of the full power of the heating module. Ninth predetermined temperature t9Can be between 100 ℃ and 110 ℃. Tenth predetermined temperature t10May be from 105 ℃ to 115 ℃. Predetermined cooking time TmCan be 5-15 min.
The temperature measured by the lower temperature measurement module is always greater than the ninth preset temperature t due to the heating in the blowing stage9Therefore, preferably, after entering the stewing stage, the heating can be stopped firstly, so that the cooking utensil can slowly dissipate heat. The temperature value sensed by the lower temperature measuring module is less than or equal to the ninth preset temperature t9At a ninth predetermined power P9Heating, and sensing the temperature value of the lower temperature measuring module to reach the tenth preset temperature t10The heating is stopped to avoid the temperature from excessively rising. Such asThis cycle is repeated until a predetermined cooking time T is reachedm. At the moment, the whole cooking program is completed, and the cooking appliance can automatically jump to a heat preservation state.
It is understood that each of the predetermined powers refers to an average power (or equivalent power) of the cooking appliance.
The present invention also provides another cooking appliance, comprising a memory, a processor and a computer program stored on the memory and running on the processor, wherein the processor executes the program to implement the steps of the cooking method performed by the cooking appliance in fig. 1.
In addition, the present invention also provides a computer storage medium having a computer program stored thereon. The computer program, when executed by a processor, may implement the steps of the cooking method of fig. 1, as previously described, as performed by a cooking appliance. For example, the computer storage medium is a computer-readable storage medium.
Unless defined otherwise, technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Terms such as "disposed" and the like, as used herein, may refer to one element being directly attached to another element or one element being attached to another element through intervening elements. Features described herein in one embodiment may be applied to another embodiment, either alone or in combination with other features, unless the feature is otherwise inapplicable or otherwise stated in the other embodiment.
The present invention has been described in terms of the above embodiments, but it should be understood that the above embodiments are for purposes of illustration and description only and are not intended to limit the invention to the scope of the described embodiments. It will be appreciated by those skilled in the art that many variations and modifications may be made to the teachings of the invention, which fall within the scope of the invention as claimed.
Claims (16)
1. A cooking method for a cooking appliance having a heating module and a thermometry module, the cooking process comprising at least a water absorption phase, characterized in that it comprises:
a determination stage, which is located before the water absorption stage, and comprises:
heating at a first predetermined power for a first predetermined period of time;
calculating the current water amount in the cooking appliance according to the temperature rise in the first preset time period;
the cooking method further comprises the step of adjusting the heating mode in the cooking process after the quantity judging stage according to the current water quantity.
2. The cooking method of claim 1, wherein the temperature measurement module comprises an upper temperature measurement module and a lower temperature measurement module, the upper temperature measurement module is used for sensing the temperature of the top of the cooking space of the cooking appliance, the lower temperature measurement module is used for sensing the temperature of the bottom of the inner pot of the cooking appliance, and the temperature rise in the first predetermined time period at least comprises the temperature rise measured by the upper temperature measurement module.
3. The cooking method according to claim 2, wherein the temperature rise within the first predetermined period of time includes the temperature rise measured by the upper temperature measurement module and the temperature rise measured by the lower temperature measurement module.
4. The cooking method according to claim 3, wherein the amount of water in the cooking appliance is calculated by the following formula:
wherein,
mwis the weight of water within the cooking appliance;
η is the heating efficiency of the cooking appliance;
P1the first predetermined power;
T1the first predetermined time period;
q is system compensation heat;
n is a rice cooker constant;
tx0the temperature value sensed by the lower temperature measuring module at the beginning of the first preset time length is obtained;
tx1the temperature value sensed by the lower temperature measuring module at the end of the first preset time length is obtained;
ts0the temperature value sensed by the upper temperature measuring module at the beginning of the first preset time length is obtained;
ts1and the temperature value is the temperature value sensed by the upper temperature measuring module at the end of the first preset time length.
5. The cooking method of claim 2, further comprising a thermal balancing phase before the discrimination phase, the thermal balancing phase comprising:
the upper temperature measuring module senses the ambient temperature, executes the step A when the ambient temperature is lower than a second preset temperature, and executes the step B when the ambient temperature is higher than or equal to the second preset temperature;
step A: heating with a second preset power until the temperature value sensed by the upper temperature measuring module is the second preset temperature, and then executing the step B;
and B: heating with third preset power, enabling the temperature value sensed by the upper temperature measuring module to be between the second preset temperature and a third preset temperature which is higher than the second preset temperature, and maintaining for a third preset time;
wherein the third predetermined power is less than the second predetermined power.
6. The cooking method according to claim 5, wherein in the step B, when the temperature value sensed by the upper temperature measuring module is the third predetermined temperature, the heating is stopped.
7. Cooking method according to claim 2, characterized in that it comprises, during the water absorption phase:
heating to enable the temperature value sensed by the upper temperature measuring module to reach a preset water absorption temperature and maintain a preset water absorption time, wherein the preset water absorption time is calculated through the following formula:
Tx＝Tx0-(mw-mw0)*α
Txa predetermined water absorption time period;
Tx0the reference water absorption time length corresponding to the reference water amount;
mwthe current water quantity is obtained;
mw0the reference water quantity is set;
and alpha is a correlation coefficient.
8. The cooking appliance of claim 7, wherein the cooking method further comprises a rapid warming phase following the soaking phase, the rapid warming phase comprising:
heating with fifth preset power until the temperature value sensed by the upper temperature measuring module reaches a fifth preset temperature, and then heating with sixth preset power smaller than the fifth preset power until boiling.
9. The cooking method according to claim 8, further comprising a maintenance boiling phase after the rapid warming phase, the maintenance boiling phase comprising:
heating and maintaining the boiling state for a predetermined boiling time;
wherein the maintenance boiling phase comprises at least two periods and the heating power in the following period is greater than the heating power in the preceding period.
10. The cooking method of claim 9 further comprising a blowing stage after the maintenance boiling stage, the blowing stage comprising:
heating with eighth preset power until the temperature value sensed by the lower temperature measuring module reaches eighth preset temperature, and/or heating with eighth preset power and maintaining for a preset blowing time.
11. The cooking method according to claim 10, wherein the blowing stage further includes comparing the current water volume with a reference water volume, and when the current water volume is greater than the reference water volume, the predetermined blowing period corresponding to the current water volume is a, and when the current water volume is less than or equal to the reference water volume, the predetermined blowing period corresponding to the current water volume is b, and a > b.
12. The cooking method of claim 10 further comprising a rice stewing phase after the blowing phase, the rice stewing phase comprising:
heating to enable the temperature value sensed by the lower temperature measuring module to be between a ninth preset temperature and a tenth preset temperature which is greater than the ninth preset temperature, and maintaining a preset stewing time.
13. The cooking method according to claim 12, wherein heating is stopped when the temperature value sensed by the lower temperature measurement module reaches the tenth predetermined temperature, and/or heating is started when the temperature value sensed by the lower temperature measurement module is less than or equal to the ninth predetermined temperature.
14. A cooking appliance, characterized in that it comprises:
an inner pot; the inner pot is used for forming a cooking space;
the heating module is used for heating the inner pot;
an upper temperature measurement module for sensing a temperature of a top of the cooking space;
the lower temperature measuring module is used for sensing the temperature of the bottom of the inner pot; and
a control module electrically connected to the heating module, the upper thermometry module and the lower thermometry module, respectively, the control module being configured for controlling the cooking appliance to perform the steps of the cooking method according to any one of claims 1 to 13.
15. A cooking appliance comprising a memory, a processor and a computer program stored on the memory and running on the processor, characterized in that the processor, when executing the program, carries out the steps of the cooking method according to any one of claims 1 to 13.
16. A computer-readable storage medium, on which a computer program is stored, which program, when being executed by a processor, carries out the steps of the cooking method according to any one of claims 1 to 13.
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