CN114504238A - Control method for cooking appliance and cooking appliance - Google Patents
Control method for cooking appliance and cooking appliance Download PDFInfo
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- CN114504238A CN114504238A CN202011280410.8A CN202011280410A CN114504238A CN 114504238 A CN114504238 A CN 114504238A CN 202011280410 A CN202011280410 A CN 202011280410A CN 114504238 A CN114504238 A CN 114504238A
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- 238000010411 cooking Methods 0.000 title claims abstract description 212
- 238000000034 method Methods 0.000 title claims abstract description 66
- 241000209094 Oryza Species 0.000 claims abstract description 148
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 148
- 235000009566 rice Nutrition 0.000 claims abstract description 148
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 77
- 238000005303 weighing Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 69
- 238000010521 absorption reaction Methods 0.000 claims description 36
- 238000009835 boiling Methods 0.000 claims description 28
- 238000007664 blowing Methods 0.000 claims description 24
- 230000000694 effects Effects 0.000 abstract description 10
- 239000000523 sample Substances 0.000 description 11
- 238000001704 evaporation Methods 0.000 description 5
- 238000001514 detection method Methods 0.000 description 4
- 230000008020 evaporation Effects 0.000 description 4
- 235000021395 porridge Nutrition 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 3
- 235000021329 brown rice Nutrition 0.000 description 2
- 230000002411 adverse Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000007769 metal material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
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Classifications
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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
-
- 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
-
- 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
- G05D23/20—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature
- G05D23/24—Control of temperature characterised by the use of electric means with sensing elements having variation of electric or magnetic properties with change of temperature the sensing element having a resistance varying with temperature, e.g. a thermistor
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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 control method of a cooking appliance and the cooking appliance, wherein the method comprises the following steps: at least acquiring the rice amount to be cooked in the cooking cavity through the acquisition module for acquiring the information input by the user; acquiring a standard water-to-rice ratio W1 corresponding to the rice quantity according to the rice quantity; acquiring the total weight of the rice and water in the cooking cavity through the weighing module, and acquiring an actual water-rice ratio K1 according to the total weight of the rice and water and the rice amount; adjusting control parameters of at least one cooking stage in the cooking process of the cooking appliance according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1, so as to control the cooking process according to the adjusted control parameters. According to the method, the cooking parameters can be adjusted according to the actual water-rice ratio and the standard water-rice ratio, a user does not need to add water-rice with accurate ratio, and a good cooking effect can be achieved.
Description
Technical Field
The invention relates to the technical field of cookers, in particular to a control method for a cooking appliance and the cooking appliance.
Background
When the existing cooking appliances such as electric cookers cook rice, the amount of rice water in the cookers is generally judged in a fuzzy judgment mode, and corresponding firepower is adjusted to cook. The premise is that the proportion of water and rice added into the electric cooker by a user is proper by default, so that rice with good taste can be cooked. However, in actual use, the proportion of the water and the rice added into the pot is often inaccurate, and if the water added by a user is more, the taste of the cooked rice cooked according to the original cooking curve is too soft and wet; if the user adds less water, the cooked rice tastes harder according to the original cooking curve.
Therefore, the present application proposes a control method for a cooking appliance and a cooking appliance to at least partially solve the above technical problems.
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 order to at least partially solve the above problems, the present invention discloses a control method for a cooking appliance including an acquisition module for acquiring user input information, a weighing module, and a control module, the method including:
at least acquiring the rice amount to be cooked in the cooking cavity through the acquisition module for acquiring the information input by the user;
acquiring a standard water-to-rice ratio W1 corresponding to the rice quantity according to the rice quantity;
acquiring the total weight of the rice and water in the cooking cavity through the weighing module, and acquiring an actual water-rice ratio K1 according to the total weight of the rice and water and the rice amount;
adjusting control parameters of at least one cooking stage in the cooking process of the cooking appliance according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1, so as to control the cooking process according to the adjusted control parameters.
According to the control method provided by the invention, the cooking parameters can be adjusted according to the actual water-rice ratio and the standard water-rice ratio, so that a good cooking effect is achieved.
Preferably, the signal for triggering the cooking appliance to start operating is invalid in a state where the user input information including at least the rice amount acquired by the acquisition module is not received; and/or
And sending out prompt information of 'no user input information acquisition' after receiving a signal for triggering the cooking appliance to start working.
Therefore, the situation that the user forgets to input corresponding rice amount information can be avoided, and preparation is made for realizing the cooking control process of the cooking appliance with high cooking quality.
Preferably, the user input information acquired by the acquisition module further includes at least one of rice information and cooking category information.
Therefore, the standard water-rice ratio W1 can be obtained more accurately.
Preferably, the acquiring of the standard water-to-rice ratio W1 according to the rice amount and the cooking classification information includes:
selecting the standard water-rice ratio W1 according to the rice quantity, the cooking type information and a first preset rule; the first preset rule comprises a pre-stored rice quantity range, a pre-stored cooking type, a first corresponding relation and an alternative standard water-rice ratio W, wherein the first corresponding relation is used for representing the corresponding relation of the pre-stored rice quantity range, the pre-stored cooking type and the alternative standard water-rice ratio W in a one-to-one mode.
Therefore, the corresponding standard water-rice ratio can be accurately selected according to the rice quantity and the cooking type information, and preparation is made for adjusting the control parameters.
Preferably, the obtaining the standard water-rice ratio W1 according to the rice quantity and the rice type information comprises:
selecting the standard water-rice ratio W1 according to the rice quantity, the rice type information and a second preset rule; the second preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a second corresponding relation and an alternative standard water-rice ratio W, and the second corresponding relation is used for representing the corresponding relation of the pre-stored rice quantity range, the pre-stored rice type category and the alternative standard water-rice ratio W in a one-to-one mode.
Therefore, the corresponding standard water-rice ratio can be accurately selected according to the rice quantity and the rice type information, and preparation is made for adjusting the control parameters.
Preferably, the acquiring the standard water-rice ratio W1 according to the rice amount, the rice type information, and the cooking category information includes:
selecting the standard water-rice ratio W1 according to the rice quantity, the rice type information, the cooking category information and a third preset rule; the third preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a pre-stored cooking category, a third corresponding relation and an alternative standard water-rice ratio W, wherein the third corresponding relation is used for representing the corresponding relation of three pairs of one of the pre-stored rice quantity range, the pre-stored rice type category, the pre-stored cooking category and the alternative standard water-rice ratio W.
Therefore, the corresponding standard water-rice ratio can be accurately selected according to the rice quantity, the rice type information and the cooking type information, and preparation is made for adjusting the control parameters.
Preferably, the adjusting of the control parameter of at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting the water absorption time period T1 of the cooking utensil in the water absorption stage of the cooking process.
Therefore, the water absorption time length T1 in the water absorption stage can be adjusted at least according to the amount of water added by a user, namely the actual water-to-rice ratio, so that the water absorption time length in the water absorption stage is longer under the condition of less water, the water absorption effect is ensured, the water absorption time length in the water absorption stage is shorter under the condition of more water, and excessive water absorption is avoided.
Preferably, the adjusting the water absorption time period T1 of the cooking appliance in the water absorption stage of the cooking process comprises:
the water absorption time period T1 is determined according to formula (1):
T1＝480s*W1/K1 (1)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
Therefore, the proper water absorption time T1 can be accurately adjusted according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1.
Preferably, the adjusting of the control parameter of at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting the heating power P of the cooking utensil in the continuous boiling stage of the cooking process.
Therefore, the heating power P in the continuous boiling stage can be adjusted according to the amount of water added by a user, namely the actual water-rice ratio, so that the heating power in the continuous boiling stage is lower under the condition of less water, the water evaporation is slower, the heating power in the continuous boiling stage is higher under the condition of more water, and the water evaporation is faster, and finally a good cooking effect is achieved.
Preferably, the adjusting the heating power P of the cooking appliance in the continuous boiling stage of the cooking process comprises:
the adjusted heating power P' is determined according to equation (2):
P’＝(1+K1-W1)*P (2)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
Therefore, the heating power P in the proper continuous boiling stage can be accurately adjusted according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1.
Preferably, the continuous boiling phase comprises:
and after the cooking cavity is heated for a first preset time period by the heating power P, heating the cooking cavity by the adjusted heating power P'.
Thus, the boiling is continued by heating with different heating powers in stages, and the boiling overflow can be prevented.
Preferably, the adjusting of the control parameter of at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting a blowing duration T3 of the cooking appliance in a blowing stage of the cooking process.
The cooking process is additionally provided with a blowing stage which is generally used for volatilizing residual moisture after the continuous boiling stage, so that the blowing duration time T3 of the blowing stage can be adjusted at least according to the actual water-rice ratio to achieve good cooking effect.
Preferably, the adjusting the blowing duration T3 of the cooking appliance in the blowing stage of the cooking process includes:
the blowing duration T3 is determined according to formula (3):
T3＝(K1/W1)*180s (3)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
Thereby, the appropriate blowing duration T3 can be accurately adjusted.
Preferably, in the blowing phase, if the bottom temperature of the cooking cavity reaches a predetermined temperature range, the blowing duration T3 is terminated, and a subsequent predetermined procedure is entered.
Therefore, the effect of evaporating residual water by high fire power in the blowing stage is achieved, and meanwhile, the phenomenon of scorching caused by water evaporation is avoided.
Another aspect of the present invention also provides a cooking appliance, including:
a cooking cavity;
an obtaining module for obtaining user input information, wherein the user input information at least comprises the rice amount to be cooked in the cooking cavity;
the heating module is used for heating the cooking cavity; and
the control module is respectively in signal connection with the cooking information acquisition module and the heating module;
wherein the control module is configured to control the cooking appliance to perform the steps of the method of any of the above embodiments.
According to the cooking appliance disclosed by the invention, the cooking parameters can be adjusted according to the actual water-rice ratio and the standard water-rice ratio, a user does not need to add water-rice in an accurate ratio, and a good cooking effect can be achieved.
Drawings
The following drawings of embodiments of the invention are included as part of the present invention for an 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 there is shown in the drawings,
fig. 1 is a perspective view of a cooking appliance according to a preferred embodiment of the present invention; and
fig. 2 is a flowchart of a control method for a cooking appliance according to a preferred embodiment of the present invention.
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 embodiments of the invention may be practiced without one or more of these specific details. In other instances, well-known features have not been described in detail so as not to obscure the embodiments of the invention.
In the following description, a detailed structure will be presented for a thorough understanding of embodiments of the invention. It is apparent that the implementation of the embodiments of the present 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.
The invention provides a control method for a cooking appliance and the cooking appliance. The cooking appliance can be an electric cooker, an electric pressure cooker or other cooking appliances, and the cooking appliance can have various functions of cooking rice, cooking porridge, cooking soup and the like.
A cooking appliance according to a preferred embodiment of the present invention will be described with reference to fig. 1. As shown in fig. 1, the cooking appliance 100 may include a pot body 110 and a cover 120, the pot body 110 may have an inner pot receiving portion having a cylindrical shape (or other shape), and the inner pot 111 may be freely put into or taken out of the inner pot receiving portion to facilitate cleaning of the inner pot 111. The inner pot 111 is generally made of a metal material and has a circular opening on an upper surface, and the inner pot 111 may be configured as a body of revolution formed by a pot wall having an upper opening and an inner cavity. The capacity of the inner pot 111 is usually below 6L, for example, the capacity of the inner pot 111 may be 2L or 4L.
The cover 120 may be pivotally connected to the pot body 110 by a pivot shaft for covering the pot body 110, and when the cover 120 is covered to the pot body 110, a cooking space is formed between the cover 120 and the inner pot 111. The cooking appliance 100 may further have a temperature sensing device (not shown).
In addition, the cooking appliance 100 may include a control device for implementing cooking control of the cooking appliance 100. For example, the Control device may be a Micro Control Unit (MCU). The cooking appliance 100 may further include a heating device (not shown) for heating the inner pan 111, the heating device being electrically connected with the control device.
In addition, the cooking appliance 100 may further have a temperature detection device, such as a top temperature detection device provided in the cover 120 and/or a bottom temperature detection device provided below the inner pot accommodating part. The bottom temperature detecting means and the top temperature detecting means may be thermistors. Bottom temperature-detecting device and top temperature-detecting device all are connected to cooking utensil's controlling means to the temperature signal feedback to controlling means that will sense after the temperature of pot in the sensing, thereby controlling means can realize more accurate control to the process of culinary art based on temperature signal. Wherein, when the inner pot is arranged in the inner pot accommodating part of the cooker body, the bottom temperature detecting device can sense the temperature of the bottom wall of the inner pot, for example, the bottom temperature detecting device can be directly or indirectly contacted with the bottom wall.
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.
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 construed as a structural limitation of the cooking appliance of the present invention.
The invention also provides a control method. Fig. 2 shows a flow chart of a control method according to a preferred embodiment of the present invention. The method comprises the following steps:
acquiring the amount of rice to be cooked in the cooking cavity through an acquisition module for acquiring information input by a user;
acquiring a standard water-to-rice ratio W1 corresponding to cooking category information according to the rice quantity G1;
obtaining the total weight G2 of the rice water in the cooking cavity through a weighing module, and obtaining an actual water-rice ratio K1 according to the total weight G2 of the rice water and the rice quantity G1; wherein, K1 is (G2-G1)/G1;
adjusting control parameters of at least one cooking stage in the cooking process of the cooking appliance according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1, and controlling the cooking process according to the adjusted control parameters.
Wherein, the user can input the added rice amount for each cooking through an operation panel of the cooking appliance, or input the added rice amount to the cooking appliance through the mobile terminal; alternatively, by operating a key having gear positions (a plurality of gear positions may represent 0.5 cup of rice, 1 cup of rice, 1.5 cup of rice, etc.), the amount of rice corresponding to the respective gear positions is controlled to fall into the cooking cavity. Preferably, the user input information acquired through the acquisition module may further include at least one of rice type information and cooking category information. Wherein the rice type information includes, for example: northeast rice, brown rice, etc., and cooking category information includes, for example: porridge, rice, brown rice, firewood, etc.
Preferably, the signal for triggering the cooking appliance to start operating is invalid in a state where the user input information including at least the rice amount acquired by the acquisition module is not received; and/or
And sending out prompt information of 'no user input information acquisition' after receiving the signal for triggering the cooking appliance to start working.
It is understood that, when the cooking appliance does not acquire the information input by the user, the cooking appliance does not operate even if the "start cooking" key of the cooking appliance is pressed, and at the same time, a prompt message of "not acquiring the information input by the user" may be issued. The prompt message may be an audio message and/or a text message.
And, preferably, the standard water-to-rice ratio W1 may be selected according to the rice quantity G1, cooking category information, and a first preset rule; the first preset rule comprises a pre-stored rice quantity range, a pre-stored cooking type, a first corresponding relation and an alternative standard water-rice ratio, and the first corresponding relation is used for representing the corresponding relation of the pre-stored rice quantity range, the pre-stored cooking type and the alternative standard water-rice ratio in a one-to-one mode.
For example, the pre-stored rules are: the rice amount is between 0g and 75g, the rice cooking function corresponds to a first standard water-rice ratio Wi, and the porridge cooking function corresponds to a second standard water-rice ratio Wj; the rice amount is between 76g and 150g, the rice cooking function corresponds to a third standard water-rice ratio Wk, the porridge cooking function corresponds to a fourth standard water-rice ratio Wl and the like. Therefore, if the rice quantity G1 is 100G, the corresponding standard water-rice ratio W1 is as follows: and the third standard water-to-rice ratio Wk.
Or, the standard water-rice ratio W1 can be selected according to the rice quantity G1, the rice type information and a second preset rule; the second preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a second corresponding relation and an alternative standard water-rice ratio W, and the second corresponding relation is used for representing the two-to-one corresponding relation of the pre-stored rice quantity range, the pre-stored rice type category and the alternative standard water-rice ratio W.
Or selecting the standard water-rice ratio W1 according to the rice quantity, the rice type information, the cooking category information and a third preset rule; the third preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a pre-stored cooking category, a third corresponding relation and an alternative standard water-rice ratio W, and the third corresponding relation is used for representing the three-to-one corresponding relation of the pre-stored rice quantity range, the pre-stored rice type category, the pre-stored cooking category and the alternative standard water-rice ratio W.
It is to be understood that the determination of the standard water-to-rice ratio W may be determined based on one of the rice amount, the rice amount and the rice type information, and both the rice amount and the cooking type information, and may also be determined based on the rice amount, the rice type information, and the cooking type information. The more factors are used for determining the standard water-to-rice ratio W, the more accurate the result is, and the first, second and third preset rules prestored in the cooking appliance can be specifically set according to actual needs.
In the following, a specific embodiment is described to adjust the control parameter of at least one cooking stage of the cooking appliance corresponding to the cooking category information in the cooking process according to the actual water/rice ratio K1 and the standard water/rice ratio W1.
Assume that the user inputs a cooking mode. The cooking mode preferably includes a temperature rise stage, a water absorption stage, a rapid temperature rise stage, a continuous boiling stage, a blowing stage, and a braising stage.
A temperature rising stage: in the stage, the rice water is rapidly heated from room temperature to the water absorption temperature, and the heating module is heated at a first heating power P1 (the value of P1 ranges from 45% to 70% of the full power of the heating module). When the control module receives that the temperature of the bottom of the inner pot detected by the bottom temperature measuring probe is greater than or equal to a first preset temperature value t11 (t 11 is greater than or equal to 50 ℃ and less than or equal to 80 ℃), and/or the temperature of the top of the inner pot detected by the top temperature measuring probe is greater than or equal to a second preset temperature value t12 (t 12 is greater than or equal to 40 ℃ and less than or equal to 70 ℃), the control module controls the heating module to stop heating. Then entering a water absorption stage.
And (3) water absorption stage: in order to avoid the phenomenon of half-cooked rice caused by insufficient internal water absorption when the rice is gelatinized at a high temperature, it is necessary to sufficiently absorb water into the rice under a relatively low temperature-controllable condition. And compared with the standard water-rice ratio W1 corresponding to different rice quantities, the larger the water-rice ratio is, the longer the water absorption time is, and conversely, the shorter the water absorption time is. Since the proportion of the rice is larger, the rice with the same weight is cooked well, the more the excessive water is, the longer the time required for heating and volatilizing the rice is, and the longer the rice is soaked in the water, the problem of excessive water absorption is caused. On the contrary, there is a problem of insufficient water absorption. Therefore, when the water absorption period T1 is set at this stage, the water absorption period T1 is inversely proportional to the water-rice ratio.
Of course, the difference of rice type in the water absorption stage also affects the water absorption time period T1 for achieving good water absorption effect corresponding to rice type, therefore, the problem can be solved in the step that: and determining the corresponding standard water-rice ratio W1 according to the rice quantity and the rice type information.
Specifically, after the water absorption stage, the heating module stops heating until the bottom temperature measuring probe detects that the temperature at the bottom of the inner pot is less than or equal to a third preset temperature value t13(t13 is 2-5 ℃ lower than t 11) and/or the temperature at the top of the inner pot detected by the top temperature measuring probe is less than or equal to a fourth preset temperature value t14(t14 is 2-5 ℃ lower than t 12), and then the heating module heats with a second heating power P2 (the value range of P2 is 20-50% of the full power of the cooking heating module); when the temperature of the bottom of the inner pot detected by the bottom temperature measuring probe is greater than or equal to a first preset temperature value t11 and/or the temperature of the inner part of the inner pot detected by the top temperature measuring probe is greater than or equal to a second preset temperature value t12, the control module controls the heating module to stop heating again, and the operation is repeated, so that the rice in the pot is controlled in the temperature range to absorb water. The specific water absorption time period T1 is 480 XW 1/K1, and the unit is second. And after the control module detects that the preset total time T1 of the water absorption stage is reached, the control module controls the rice cooking program to enter the rapid heating stage.
A rapid temperature rise stage: in order to shorten the cooking time as much as possible, the heating module adopts full power to heat or adopts a third heating power P3 (the value of P3 ranges from 70% to 100% of the full power of the heating module) to heat. When the control module receives that the temperature in the pot detected by the top temperature measuring probe is greater than or equal to a fifth preset temperature value t15 (t 15 is greater than or equal to 70 ℃ and less than or equal to 90 ℃), the control module reduces the power of the heating module to a proper value, namely the heating module heats with a first heating power P1 (the value range of P1 is 45-70% of the full power of the heating module), so as to avoid water in the pot from overflowing due to overlarge heating power. And the cooking procedure enters a continuous boiling stage until the control module receives the fact that the top temperature measuring probe detects that the water in the pot is boiled.
And (3) a continuous boiling stage: the stage is to ensure that the rice is fully gelatinized, so that the rice water in the inner pot is required to be maintained in a boiling state for a certain time according to different rice varieties; meanwhile, in order to evaporate the excessive water in the inner pot through boiling, if K1 is more than W1, the water needs to be evaporated in the inner pot, so the heating power for maintaining boiling should be increased on the basis of ensuring the maintaining time of the full gelatinization of the rice, and the rice can emit more water in a limited time. Conversely, the fire to maintain boiling is reduced.
Specifically, the gelatinization time of the rice under different cooking requirements, namely the continuous boiling time T2 (T2 is less than or equal to 5min and less than or equal to 15min) is set in the program aiming at different rice varieties. For example, the preset boiling maintaining time is 10min in northeast rice, the timing is started after the program enters the boiling maintaining stage, and the stage can be divided into multiple stages for adjusting the fire power to prevent the phenomenon of pot overflow caused by the strong fire power maintaining boiling just before the stage. The heating module is divided into 2 sections in the example, and the inner pot is heated by the second heating power P2 (the value range of P2 is 20-50% of the full power of the heating module of the cooking utensil) within 5min before the boiling is maintained; and 5min after boiling is maintained, changing the heating module fire into (1+ K1-W1) xP 2, and entering a blowing stage until the boiling maintaining time T2 is detected, and/or detecting that the temperature value of the bottom of the inner pot is greater than or equal to a sixth preset temperature value T16 (T16 is greater than or equal to 110 ℃ and less than or equal to 130 ℃) by a bottom temperature probe.
And (3) a blowing stage: this stage is to evaporate the residual water in the inner pot rapidly by heating with strong fire. Because the moisture in the interior pot is only remained in a small amount after the evaporation in the boiling stage is maintained, the condition of overflowing the pot can not appear by adopting the heating with large fire power, and the heating power of the heating module can be improved at the moment. The duration of the stage can be properly changed according to different water-rice ratios K1, for example, K1 > W1, which indicates that a longer duration is needed when the residual water in the inner pot is more; when K1 < W1 indicates that the residual water in the inner pot is less, a shorter duration is needed to ensure that the residual water can be fully volatilized.
Specifically, after the stage, the system starts timing, and controls the heating module to heat the inner pot at a first heating power P1(P1 value range is 45% to 70% of the full power of the heating module). When the bottom detection module detects that the temperature value of the bottom of the inner pot is greater than or equal to a seventh preset temperature value T17 (T17 is greater than or equal to 120 ℃) and/or a preset blowing duration T3 (wherein the value of T3 is T3 ═ K1/W1 multiplied by 180, and the unit is second), the program enters a stewing stage. It can be understood that if the temperature value of the bottom of the inner pot is satisfied in advance to be equal to or higher than the seventh preset temperature value T17, the blowing duration is terminated T3.
And (3) a rice stewing stage: 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. After the heating module enters the stage, the heating module stops heating, and when the control module receives that the bottom temperature measuring probe detects that the temperature value of the bottom of the inner pot is less than or equal to an eighth preset temperature value t18 (t 18 is more than or equal to 100 ℃) and less than or equal to 110 ℃, the heating module heats with fourth heating power P4 (the value range of P4 is 5-25% of the full power of the heating module); when the control module receives that the bottom temperature measuring probe detects that the temperature value of the bottom of the inner pot is greater than or equal to a ninth preset temperature value t19 (t 19 is greater than or equal to 105 ℃) and the heating module stops heating immediately, so that the temperature of the bottom of the inner pot is controlled between t18 and t19, and residual moisture in the rice in the pot is volatilized. And when the control module detects that the preset stewing time T4 (T4 is more than 5min and less than or equal to 25min) is reached, the whole cooking function is finished, and the program automatically jumps to a heat preservation working state.
According to the control method and the cooking utensil, the cooking parameters can be adjusted according to the actual water-to-rice ratio and the standard water-to-rice ratio, and a good cooking effect can be achieved.
The flows described in all the preferred embodiments described above are only examples. Unless an adverse effect occurs, various processing operations may be performed in a different order from the order of the above-described flow. The above-mentioned steps of the flow can be added, combined or deleted according to the actual requirement.
Further, the commands, command numbers, and data items described in all the preferred embodiments described above are only examples, and thus the commands, command numbers, and data items may be set in any manner as long as the same functions are achieved. The units of the terminal of the preferred embodiments may also be integrated, further divided or subtracted according to actual needs.
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 "component" and the like, when used herein, can refer to either a single part or a combination of parts. Terms such as "mounted," "disposed," and the like, as used herein, may refer to one component as being directly attached to another component or one component as being attached to another component through intervening components. 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 (15)
1. A control method for a cooking appliance, the cooking appliance comprising an acquisition module for acquiring user input information, a weighing module and a control module, the method comprising:
at least acquiring the rice amount to be cooked in the cooking cavity through the acquisition module for acquiring the information input by the user;
acquiring a standard water-to-rice ratio W1 corresponding to the rice quantity according to the rice quantity;
acquiring the total weight of the rice and water in the cooking cavity through the weighing module, and acquiring an actual water-rice ratio K1 according to the total weight of the rice and water and the rice amount;
adjusting control parameters of at least one cooking stage in the cooking process of the cooking appliance according to the actual water-to-rice ratio K1 and the standard water-to-rice ratio W1, so as to control the cooking process according to the adjusted control parameters.
2. The control method for a cooking appliance according to claim 1, wherein the signal for triggering the cooking appliance to start operating is invalidated in a state where the user input information including at least the rice amount acquired by the acquisition module is not received; and/or
And sending out prompt information of 'no user input information acquisition' after receiving a signal for triggering the cooking appliance to start working.
3. The control method for a cooking appliance according to claim 1, wherein the user input information acquired by the acquisition module further includes at least one of rice type information and cooking category information.
4. The control method for the cooking appliance according to claim 3, wherein the obtaining the standard water-to-rice ratio W1 according to the rice quantity and the cooking category information includes:
selecting the standard water-rice ratio W1 according to the rice quantity, the cooking type information and a first preset rule; the first preset rule comprises a pre-stored rice quantity range, a pre-stored cooking type, a first corresponding relation and an alternative standard water-rice ratio W, wherein the first corresponding relation is used for representing the corresponding relation of the pre-stored rice quantity range, the pre-stored cooking type and the alternative standard water-rice ratio W in a one-to-one mode.
5. The control method for the cooking appliance according to claim 3, wherein the obtaining the standard water-to-rice ratio W1 according to the rice quantity and the rice type information comprises:
selecting the standard water-rice ratio W1 according to the rice quantity, the rice type information and a second preset rule; the second preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a second corresponding relation and an alternative standard water-rice ratio W, and the second corresponding relation is used for representing the corresponding relation of the pre-stored rice quantity range, the pre-stored rice type category and the alternative standard water-rice ratio W in a one-to-one mode.
6. The control method for the cooking appliance according to claim 3, wherein the obtaining the standard water-to-rice ratio W1 according to the rice quantity, the rice type information, and the cooking category information includes:
selecting the standard water-rice ratio W1 according to the rice quantity, the rice type information, the cooking category information and a third preset rule; the third preset rule comprises a pre-stored rice quantity range, a pre-stored rice type category, a pre-stored cooking category, a third corresponding relation and an alternative standard water-rice ratio W, wherein the third corresponding relation is used for representing the corresponding relation of three pairs of one of the pre-stored rice quantity range, the pre-stored rice type category, the pre-stored cooking category and the alternative standard water-rice ratio W.
7. The control method for a cooking appliance according to claim 1, wherein the adjusting the control parameter for at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting the water absorption time period T1 of the cooking utensil in the water absorption stage of the cooking process.
8. The control method for the cooking appliance according to claim 7, wherein the adjusting the water absorption time period T1 of the cooking appliance in the water absorption stage of the cooking process comprises:
the water absorption time period T1 is determined according to formula (1):
T1＝480s*W1/K1 (1)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
9. The control method for a cooking appliance according to claim 1, wherein the adjusting the control parameter for at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting the heating power P of the cooking utensil in the continuous boiling stage of the cooking process.
10. The control method for the cooking appliance according to claim 9, wherein the adjusting the heating power P of the cooking appliance in the continuous boiling stage of the cooking process comprises:
the adjusted heating power P' is determined according to equation (2):
P’＝(1+K1-W1)*P (2)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
11. The control method for a cooking appliance according to claim 10, wherein the continuous boiling phase comprises:
and after the cooking cavity is heated for a first preset time period by the heating power P, heating the cooking cavity by the adjusted heating power P'.
12. The control method for a cooking appliance according to claim 1, wherein the adjusting the control parameter for at least one cooking stage in the cooking process of the cooking appliance comprises: adjusting a blowing duration T3 of the cooking appliance in a blowing stage of the cooking process.
13. The control method for the cooking appliance according to claim 12, wherein the adjusting the blowing duration T3 of the cooking appliance in the blowing stage of the cooking process comprises:
the blowing duration T3 is determined according to formula (3):
T3＝(K1/W1)*180s (3)
wherein W1 is the standard water-to-rice ratio, and K1 is the actual water-to-rice ratio.
14. The control method for the cooking appliance according to claim 13, wherein in the blowing stage, if the bottom temperature of the cooking cavity reaches a predetermined temperature range, the blowing duration T3 is terminated, and a subsequent predetermined procedure is entered.
15. A cooking appliance, characterized in that it comprises:
a cooking cavity;
an obtaining module for obtaining user input information, wherein the user input information at least comprises the rice amount to be cooked in the cooking cavity;
the heating module is used for heating the cooking cavity; and
the control module is in signal connection with the acquisition module and the heating module respectively;
wherein the control module is configured to control the cooking appliance to perform the steps of the method of any one of claims 1 to 14.
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| CN202011280410.8A CN114504238A (en) | 2020-11-16 | 2020-11-16 | Control method for cooking appliance and cooking appliance |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115454165A (en) * | 2022-09-19 | 2022-12-09 | 珠海格力电器股份有限公司 | Rice cooking control method and device and cooking appliance |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115454165A (en) * | 2022-09-19 | 2022-12-09 | 珠海格力电器股份有限公司 | Rice cooking control method and device and cooking appliance |
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