CN114631735A - Cooking control method and device and cooking electric appliance - Google Patents
Cooking control method and device and cooking electric appliance Download PDFInfo
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- CN114631735A CN114631735A CN202210197601.0A CN202210197601A CN114631735A CN 114631735 A CN114631735 A CN 114631735A CN 202210197601 A CN202210197601 A CN 202210197601A CN 114631735 A CN114631735 A CN 114631735A
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- 238000010411 cooking Methods 0.000 title claims abstract description 479
- 238000000034 method Methods 0.000 title claims abstract description 62
- 235000013305 food Nutrition 0.000 claims abstract description 203
- 239000000463 material Substances 0.000 claims abstract description 200
- 238000010438 heat treatment Methods 0.000 claims description 8
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- 238000010025 steaming Methods 0.000 description 6
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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Abstract
The embodiment of the invention discloses a cooking control method and device and a cooking electric appliance, wherein the cooking control method comprises the following steps: acquiring the weight of the current food material at the current moment, and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment; judging whether the weight difference is within a first preset range; if yes, continuing to cook according to the basic cooking parameters at the previous moment; if not, adjusting subsequent cooking parameters corresponding to the current moment based on the basic cooking parameters corresponding to the previous moment, and continuing to cook according to the subsequent cooking parameters; wherein the base cooking parameters include a base cooking time and a base cooking temperature; the method comprises the steps that preset time is arranged between the current moment and the last moment at intervals, and the weight of the food materials is obtained every other preset time in the cooking process. The technical scheme of the embodiment of the invention can improve the cooking effect of automatic cooking.
Description
Technical Field
The embodiment of the invention relates to the technical field of kitchen appliances, in particular to a cooking control method and device and a cooking appliance.
Background
Along with the automatic, the intelligent development of kitchen electricity, current kitchen utensils and appliances for example have multiple culinary art menu of storage in the steaming oven, and in daily life, when the user used the steaming oven culinary art food, can be according to the corresponding culinary art menu of edible material selection, accomplish automatic cooking.
However, the control method is single, the temperature and the time are fixed, the method is not suitable for food materials with any weight, and the control is mechanized. In the cooking process of a user, if the weight of the food material is smaller or larger than the reference food material of the menu, the temperature and time set according to the menu cannot meet the good cooking effect, and the cooked food may have the problems of being uncooked, poor in taste, not good in color and luster and the like.
Disclosure of Invention
The embodiment of the invention provides a cooking control method and device and a cooking electric appliance, and aims to improve the cooking effect of automatic cooking.
In a first aspect, an embodiment of the present invention provides a cooking control method, including:
acquiring the weight of the current food material at the current moment, and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment;
judging whether the weight difference is within a first preset range or not;
if yes, continuing to cook according to the basic cooking parameters at the previous moment;
if not, adjusting subsequent cooking parameters corresponding to the current moment based on the basic cooking parameters corresponding to the previous moment, and continuing to cook according to the subsequent cooking parameters;
wherein the base cooking parameters include a base cooking time and a base cooking temperature; the method comprises the steps that preset time is arranged between the current moment and the last moment at intervals, and the weight of the food materials is obtained every other preset time in the cooking process.
Optionally, before the cooking starts, the cooking control method further includes:
acquiring an initial food material weight of a food material to be cooked, and comparing the initial food material weight with a reference food material weight in a cooking menu;
if the initial difference value between the initial food material weight and the reference food material weight is within a second preset range, determining the reference cooking parameters in the cooking menu as the initial cooking parameters of the food material to be cooked; otherwise, adjusting the reference cooking parameters according to the initial difference, and determining the adjusted reference cooking parameters as the initial cooking parameters of the food to be cooked;
wherein the reference cooking parameters include a reference cooking time and a reference cooking temperature, and the initial cooking parameters include an initial cooking time and an initial cooking temperature.
Optionally, if the initial difference exceeds the second preset range and the initial food material weight is greater than the reference food material weight, increasing the reference cooking temperature and/or increasing the reference cooking time;
if the initial difference value exceeds the second preset range and the initial food material weight is smaller than the reference food material weight, keeping the reference cooking temperature unchanged and reducing the reference cooking time.
Optionally, the weight of the basic food material at the previous moment includes an initial food material weight at an initial cooking moment;
the cooking control method further includes:
determining a first preset range according to the initial food material weight.
Optionally, determining the first preset range according to the initial food material weight includes:
determining a weight range to which the initial food material weight belongs;
determining a first preset coefficient corresponding to the initial food material weight according to the corresponding relation between the preset weight range and the first preset coefficient and the weight range to which the initial food material weight belongs;
calculating a first preset range according to the initial food material weight and a first preset coefficient;
wherein the absolute values of the minimum value and the maximum value in the first preset range are equal to the product of the first preset coefficient and the initial food material weight.
Optionally, adjusting the subsequent cooking parameter corresponding to the current time based on the basic cooking parameter corresponding to the previous time includes:
calculating subsequent cooking temperature according to the basic cooking temperature and a second preset coefficient; the subsequent cooking temperature is the cooking temperature within the preset time from the current moment to the next moment; and/or the presence of a gas in the gas,
calculating subsequent cooking time according to the basic cooking time, the preset time and a third preset coefficient; the subsequent cooking time is the remaining cooking time from the current moment to the end of cooking;
the second preset coefficient and the third preset coefficient are set corresponding to the weight range.
Optionally, the larger the weight value in the weight range is, the larger the first preset coefficient, the second preset coefficient and the third preset coefficient corresponding to the weight range are.
Optionally, the cooking control method further includes:
acquiring an actual cooking temperature;
and comparing the actual cooking temperature with the set cooking temperature, and suspending heating when the actual cooking temperature is greater than or equal to the set cooking temperature.
In a second aspect, an embodiment of the present invention further provides a cooking control apparatus, including:
the calculating module is used for acquiring the weight of the current food material at the current moment and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment;
the judging module is used for judging whether the weight difference is within a first preset range or not;
the control module is used for continuing cooking according to the basic cooking parameter at the previous moment when the weight difference is within a first preset range, or adjusting the subsequent cooking parameter corresponding to the current moment based on the basic cooking parameter corresponding to the previous moment and continuing cooking according to the subsequent cooking parameter when the weight difference exceeds the first preset range;
wherein the base cooking parameters include a base cooking time and a base cooking temperature; the method comprises the steps that preset time is arranged between the current moment and the last moment at intervals, and the weight of food materials is obtained once every preset time in the cooking process.
In a third aspect, an embodiment of the present invention further provides a cooking appliance, including:
one or more processors;
a memory for storing one or more programs;
a weight sensor for collecting the weight of the cooking food material;
when the one or more programs are executed by the one or more processors, the one or more processors are caused to implement the cooking control method as provided in the first aspect.
According to the embodiment of the invention, the weight of the current food material at the current moment is obtained in the cooking process, the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment is calculated, when the weight difference is within a first preset range, the cooking is continued according to the basic cooking parameter at the previous moment, and when the weight difference exceeds the first preset range, the subsequent cooking parameter corresponding to the current moment is adjusted based on the basic cooking parameter corresponding to the previous moment, so that the cooking effect of automatic cooking can be improved, and over-cooking can be avoided.
Drawings
Fig. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present invention;
fig. 2 is a schematic flow chart of another cooking control method according to an embodiment of the present invention;
fig. 3 is a specific flowchart of a cooking control method according to an embodiment of the present invention;
fig. 4 is a schematic structural diagram of a cooking control device according to an embodiment of the present invention;
fig. 5 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to the drawings and examples. It is to be understood that the specific embodiments described herein are merely illustrative of the invention and are not to be construed as limiting the invention. It should be further noted that, for the convenience of description, only some of the structures related to the present invention are shown in the drawings, not all of the structures.
Fig. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present invention, which is applicable to automatic adjustment and control of cooking parameters during a cooking process, and the method can be executed by a processor in a cooking appliance, such as an oven or a combined steaming and baking machine. As shown in fig. 1, the cooking control method specifically includes the steps of:
s101, obtaining the weight of the current food material at the current moment, and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment.
In the cooking process, the weight of the food material can be obtained once every preset time, and the cooking control method of the embodiment is executed. And recording the weight of the food material obtained at the current moment as the weight of the current food material, and recording the weight of the food material obtained at the last moment as the weight of the basic food material.
The specific value of the preset time can be set according to the requirement, and the embodiment of the invention is not limited to this, as long as the weight of the food material is obtained at least once in the cooking process. For example, the preset time may be 5min, and the weight of the food material is obtained every 5min after the cooking starts.
For example, the weight of the food material may be obtained by a weight sensor. The weight sensor may specifically employ a wheatstone bridge for weight measurement. The wheatstone bridge (also called single-arm bridge) is an instrument capable of accurately measuring resistance, and can convert the change of the resistance into the output of weight so as to realize the collection of the weight of food materials. For example, taking an oven as an example, the weight sensor may be disposed on the layered partition, and the weight sensor may measure and output the weight after the food material is placed.
And S102, judging whether the weight difference is within a first preset range, if so, executing S103, otherwise, executing S104.
The first preset range can be determined according to experience, weight change rules of different food materials in the cooking process and the like, and the specific range is not limited in the embodiment of the invention. The first preset range is specifically a threshold range, if the weight difference exceeds the first preset range, it indicates that the weight change of the food material is large, if the food material is continuously cooked according to the current cooking parameters such as cooking temperature and cooking time, the over-cooking condition may occur, the cooking effect is affected, the cooking parameters need to be adjusted, otherwise, the food material is continuously cooked according to the current cooking parameters. See S103 and S104 for details.
And S103, continuing cooking according to the basic cooking parameters at the previous moment.
And S104, adjusting subsequent cooking parameters corresponding to the current moment based on the basic cooking parameters corresponding to the previous moment, and continuing to cook according to the subsequent cooking parameters.
Wherein the base cooking parameters include a base cooking time and a base cooking temperature. Specifically, the basic cooking time is the remaining cooking time from the last time to the end of cooking, the basic cooking temperature is the cooking temperature corresponding to the last time, and the cooking is performed at least from the last time to the current time at the basic cooking temperature. Correspondingly, the subsequent cooking parameters comprise a subsequent cooking temperature and a subsequent cooking time, the subsequent cooking time is the residual cooking time from the current moment to the end of cooking, the subsequent cooking temperature is the cooking temperature corresponding to the current moment, and the subsequent cooking temperature is used for cooking at least from the current moment to the next moment.
Specifically, if the weight difference is within a first preset range, the cooking is continued according to the basic cooking parameters at the previous moment. In other words, from the current time, at least to the next time after the preset time of the current time, the subsequent cooking temperature still keeps the basic cooking temperature of the previous time unchanged; and starting from the current moment to the end of the cooking moment, and taking the subsequent residual cooking time as the difference value between the basic cooking time and the preset time. For example, assuming that the base cooking temperature at the previous time is 200 ° and the base cooking time is 20min, at the current time (the time 5min after the previous time), if the weight difference is within the first preset range, the subsequent cooking temperature is kept at 200 ° and the subsequent cooking time is 15min (since the current time has passed 5min from the previous time, the remaining cooking time is 15min, and at this time, no adjustment is made to the base cooking time).
Specifically, if the weight difference exceeds a first preset range, the subsequent cooking parameters corresponding to the current moment are adjusted based on the basic cooking parameters corresponding to the previous moment. In other words, the cooking temperature is adjusted on the basis of the basic cooking temperature at the previous moment, the adjusted cooking temperature is used as the subsequent cooking temperature, and the cooking is carried out at the cooking temperature at least until the next moment; on the basis of the basic cooking time at the previous moment, theoretically, the residual cooking time corresponding to the current moment is the basic cooking time minus the preset time, but because the weight difference exceeds the first preset range, in order to avoid over-cooking, the cooking time can be adjusted on the basis of the residual cooking time, and the adjusted cooking time is taken as the residual cooking time from the current moment to the end of cooking. For example, assuming that the base cooking temperature corresponding to the last time is 200 ° and the base cooking time is 20min, at the current time (the time 5min after the last time), if the weight difference exceeds the first preset range, in order to avoid overcooking, the cooking temperature may be appropriately reduced, for example, the subsequent cooking temperature is adjusted to 198 °, the cooking is continued at 198 °, and at least the next time is reached; in addition, the subsequent cooking time may be reduced appropriately, that is, the cooking time is reduced on the basis of 15min (obtained by subtracting the preset time 5min from the basic cooking time 20min, so that the subsequent cooking time is adjusted on the basis of the basic cooking time), for example, the remaining cooking time from the current time to the end of cooking is adjusted to 14.5min, that is, the subsequent cooking time corresponding to the current time is adjusted to 14.5 min.
It should be noted that, when the subsequent cooking parameter corresponding to the current time is adjusted based on the basic cooking parameter corresponding to the previous time, at least one of the basic cooking time and the basic cooking temperature may be adjusted, that is, only the basic cooking temperature or only the basic cooking time may be adjusted, and in addition, both the basic cooking temperature and the basic cooking time may be adjusted, and those skilled in the art may select an adjustment mode according to actual situations.
According to the embodiment of the invention, the weight of the current food material at the current moment is obtained in the cooking process, the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment is calculated, when the weight difference is within a first preset range, the cooking is continued according to the basic cooking parameter at the previous moment, and when the weight difference exceeds the first preset range, the subsequent cooking parameter corresponding to the current moment is adjusted based on the basic cooking parameter corresponding to the previous moment, so that the cooking effect of automatic cooking can be improved, and over-cooking can be avoided.
Fig. 2 is a schematic flow chart of another cooking control method according to an embodiment of the present invention, and the cooking control method of the automatic cooking process is further described in an additional way on the basis of the above embodiment. As shown in fig. 2, the cooking control method may include the steps of:
s201, obtaining the initial food material weight of the food material to be cooked, and comparing the initial food material weight with the reference food material weight in the cooking menu.
The food materials in the cooking menu are consistent with the food materials to be cooked, the cooking menu comprises data such as reference food material weight and reference cooking parameters corresponding to the reference food material weight, the food materials with the reference food material weight are cooked according to the reference cooking parameters, and the cooking effect is good. The cooking appliance with the automatic cooking function is provided with a menu database, so that cooking menus corresponding to various food materials can be recorded, and when the cooking appliance is used for automatic cooking, a user can select the corresponding cooking menu according to the food materials to be cooked, so that data such as reference food material weight corresponding to the cooking menu can be used.
Wherein the initial food material weight refers to the weight of the food material when not cooked. Specifically, before the cooking starts, or after the food materials are put in, the initial food material weight of the food materials to be cooked is obtained through the weight sensor, and the initial food material weight is compared with the reference food material weight in the cooking recipe, so as to select whether to adjust the reference cooking parameters in the cooking recipe, which is detailed in S202.
S202, if the initial difference value between the initial food material weight and the reference food material weight is within a second preset range, determining the reference cooking parameters in the cooking menu as the initial cooking parameters of the food material to be cooked; otherwise, adjusting the reference cooking parameter according to the initial difference value, and determining the adjusted reference cooking parameter as the initial cooking parameter of the food material to be cooked.
The second preset range may be a relatively small range, and the embodiment of the present invention does not limit the specific values thereof. Specifically, if the initial difference is within the second preset range, it is indicated that the weight of the food material cooked by the user is substantially consistent with the weight of the food material in the cooking recipe, and at this time, the cooking is performed according to the reference cooking parameters in the cooking recipe, so that a better cooking effect can be obtained, and the reference cooking parameters may not be adjusted; if the initial difference value exceeds the second preset range, the difference between the weight of the food material cooked by the user and the weight of the food material in the cooking menu is larger, at this time, the reference cooking parameter in the cooking menu can be adaptively adjusted, and the adjusted reference cooking parameter is used as the initial cooking parameter of the food material to be cooked.
Wherein the reference cooking parameters include a reference cooking time and a reference cooking temperature, and the initial cooking parameters include an initial cooking time and an initial cooking temperature. Specifically, if the initial difference is within the second preset range, the initial cooking time is equal to the reference cooking time, and the initial cooking temperature is equal to the reference cooking temperature; if the initial difference exceeds the second preset range, the initial cooking time is greater than or less than the reference cooking time, the initial cooking temperature is greater than or less than the reference cooking temperature, and specifically, the adjustment direction (increase/decrease) and the adjustment range of the reference cooking parameter can be set according to the positive and negative of the initial difference and the size of the initial difference.
In one embodiment, if the initial difference exceeds the second predetermined range and the initial food material weight is greater than the reference food material weight, the reference cooking temperature may be optionally increased, and/or the reference cooking time may be increased; if the initial difference value exceeds the second preset range and the initial food material weight is smaller than the reference food material weight, optionally keeping the reference cooking temperature unchanged and reducing the reference cooking time.
Specifically, if the initial food material weight is greater than the reference food material weight and the difference between the initial food material weight and the reference food material weight exceeds a second preset range, at least one of the reference cooking temperature and the reference cooking time can be increased to ensure that the food is cooked; if the initial food material weight is smaller than the reference food material weight and the difference value of the initial food material weight and the reference food material weight exceeds the second preset range, the reference cooking temperature can be kept unchanged to ensure the temperature required by the cooking food material, and meanwhile, the influence on the cooking effect caused by over cooking is avoided by reducing the reference cooking time. For example, the initial cooking time/initial cooking temperature may be proportionally adjusted based on the reference cooking time/reference cooking temperature according to the magnitude of the initial difference.
Before cooking starts, a first preset range may also be determined according to the initial food material weight, see S203 for details.
S203, determining a first preset range according to the initial food material weight.
According to the embodiment, the first preset range is a standard for judging the weight change degree of the food material in the cooking process, and the first preset range is determined according to the initial food material weight, so that the reasonability of the judgment standard can be improved, and the accuracy of a subsequent judgment result can be ensured.
Specifically, the determining the first preset range according to the initial food material weight may specifically include the following steps:
first, a weight range to which the initial food material weight belongs is determined.
Then, according to the corresponding relation between the preset weight range and the first preset coefficient and the weight range to which the initial food material weight belongs, the first preset coefficient corresponding to the initial food material weight is determined.
And finally, calculating a first preset range according to the initial food material weight and the first preset coefficient. And the absolute values of the minimum value and the maximum value in the first preset range are equal to the product of the first preset coefficient and the weight of the initial food material.
Wherein, the weight range can be divided as follows: the weight of the food material that can be cooked by the cooking appliance is limited, and the weight from zero to the maximum food material weight can be divided into different weight ranges (weight intervals), for example, the weight ranges can include (0, a), (a, B), (B, C), and (C, D), where D represents the maximum food material energy. Further, a may be set to 25% D, B to 50% D, and C to 75% D. It should be noted that the number of the weight ranges may be divided according to actual requirements, which is not limited in the embodiments of the present invention, and the above is only an example.
Further, the first preset coefficient corresponds to the weight range one by one. After the initial food material weight of the food material is determined, which weight range the initial food material weight belongs to can be determined first, then a first preset coefficient corresponding to the initial food material weight can be determined, and a first preset range is calculated according to the initial food material weight and the first preset coefficient. Specifically, the absolute values of the minimum value and the maximum value in the first preset range are equal to the product of the initial food material weight and the first preset coefficient. Illustratively, if the initial food material weight X belongs to the weight range of (0, a), and the weight range corresponds to a first preset coefficient of a, the first preset range is (-aX, aX).
Further, the larger the weight value in the selectable weight range is, the larger the first preset coefficient corresponding to the weight range is. With the arrangement, the first preset range corresponding to the food material with larger weight is larger, and the first preset range corresponding to the food material with smaller weight is smaller, so that the cooking parameters can be adjusted in necessary conditions, and frequent adjustment of the cooking parameters is avoided. For example, for food materials with a large weight, the weight change degree is large, and frequent adjustment of cooking parameters can be avoided by setting a large first preset range. Illustratively, the first predetermined coefficients corresponding to the above four weight ranges may be 0.5%, 0.8%, 1.0%, and 1.2%, respectively.
Referring to the above embodiment, the weight of the food material (i.e., the current weight of the food material) is obtained every preset time, and compared with the weight of the food material (i.e., the weight of the basic food material) at the previous time, and whether to adjust the cooking parameter is selected according to the comparison result, which is detailed in S204-S207, and the same points as the above embodiment are not described again.
S204, obtaining the weight of the current food material at the current moment, and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment.
S205, judging whether the weight difference is within a first preset range, if so, executing S206, otherwise, executing S207.
And S206, continuing to cook according to the basic cooking parameters at the previous moment.
And S207, adjusting subsequent cooking parameters corresponding to the current moment based on the basic cooking parameters corresponding to the previous moment, and continuing to cook according to the subsequent cooking parameters.
Specifically, the initial cooking parameter at the initial time may be understood as a first basic cooking parameter at a previous time, in other words, the basic cooking parameter at the previous time includes the initial cooking parameter at the initial time. In the initial cooking parameters, the initial cooking time is the total cooking time set at the initial time, and the initial cooking temperature is the cooking temperature set at the initial time. Starting from the initial moment, along with the lapse of cooking time, after the preset time is passed for the first time, can judge that the edible material weight in this time quantum changes, and whether surpass first preset scope according to the weight variation, judge whether will adjust initial cooking parameter, then, starting from this moment, after the preset time is passed for the second time, can judge that the edible material weight in this time quantum changes, and whether surpass first preset scope according to the weight variation, judge whether will adjust the first culinary art parameter that confirms when reaching preset time, so on and so on. On the basis of the cooking parameters at the moment before the preset time, the current moment and the subsequent cooking parameters (namely the subsequent cooking parameters) are determined by combining the weight change degree at each current moment, so that the dynamic adjustment and the update of the cooking parameters are realized, and the phenomenon that the initial cooking parameters are not properly set to influence the cooking effect can be avoided.
Further, a subsequent cooking parameter corresponding to the current time may be optionally adjusted based on the basic cooking parameter corresponding to the previous time, specifically: calculating a subsequent cooking temperature according to the basic cooking temperature and a second preset coefficient; and/or calculating the subsequent cooking time according to the basic cooking time, the preset time and a third preset coefficient.
The subsequent cooking temperature is the cooking temperature within the preset time from the current moment to the next moment, and as can be understood, if the weight change at the next moment does not exceed the first preset range, the cooking temperature is continuously maintained; the subsequent cooking time is a remaining cooking time from the current time to the end of cooking, and it can be understood that if the weight change at the next time exceeds the first preset range, the remaining cooking time is adjusted again on the basis of the difference between the subsequent cooking time and the preset time.
The second preset coefficient and the third preset coefficient are set corresponding to the weight range. Specifically, the second preset coefficient and the third preset coefficient are used for representing the adjustment degree, and the larger the second preset coefficient is, the larger the adjustment degree of the basic cooking temperature is; the larger the third preset coefficient is, the larger the degree of adjustment of the difference between the basic cooking time and the preset time is.
For example, assume that the initial food material weight X belongs to a weight range of (0, a), the weight range corresponds to a second predetermined coefficient b, a third predetermined coefficient c, a last time corresponds to a base cooking temperature F, a base cooking time T, and a predetermined time T. At the current moment, if the weight difference between the weight of the current food material and the weight of the basic food material exceeds the first preset range, in order to avoid over-cooking, the subsequent cooking temperature can be adjusted to (1-b) F, and/or the subsequent cooking time can be adjusted to (1-c) T.
Further, the larger the weight value in the selectable weight range is, the larger both the second preset coefficient and the third preset coefficient corresponding to the weight range are. So set up, to the edible material adjustment range that weight is big relatively great, edible material adjustment range that weight is little is relatively less to can combine the reasonable adjustment degree that sets up of the characteristic of edible material, avoid the adjustment degree too big and influence the culinary art effect. Illustratively, the second predetermined coefficients corresponding to the above four weight ranges may be 0.1%, 0.3%, 0.5% and 0.6%, respectively.
It can be understood that the weight of the food material during cooking changes, increases (for example, cooked wheaten food increases with the increase of moisture), or decreases (for example, cooked meat or vegetables decreases with the loss of grease or moisture), but the change degree of the weight becomes smaller and smaller, after a certain time, the weight difference within the preset time is within the first preset range, the cooking parameter set at the time is kept unchanged until the cooking time is counted down, and the cooking is finished.
In summary, the embodiment of the present invention determines the first preset range by combining the initial food material weight, and adjusts the basic cooking parameters to different degrees based on the food materials with different weights, so as to further optimize the cooking effect.
On the basis of the above embodiment, the optional cooking control method further includes the steps of: acquiring an actual cooking temperature; and comparing the actual cooking temperature with the set cooking temperature, and suspending heating when the actual cooking temperature is greater than or equal to the set cooking temperature.
In the cooking process, the cooking temperatures to be reached at the respective times may be different, and therefore, the set cooking temperature specifically refers to the cooking temperature that should be reached at the time of acquiring the actual cooking temperature. The actual cooking temperature can be obtained through the temperature sensor, and when the actual temperature is greater than or equal to the set temperature, the heating device in the cooking appliance is controlled to pause heating so as to avoid food scorching. For example, the actual cooking temperature may be measured in real time, or may be measured once every certain time interval, which is not limited in the embodiment of the present invention.
Fig. 3 is a specific flowchart of a cooking control method according to an embodiment of the present invention, as shown in fig. 3, taking a steaming and baking all-in-one machine as an example, after the steaming and baking all-in-one machine is started, a system initializes a system, then a user selects a recipe corresponding to a food material to be cooked, and places the food material to be cooked in a cavity, the system initializes a temperature and time of the recipe according to an initial weight of the food material (refer to the above S201-S202), during a cooking process, the collection of the weight of the food material is continued, for example, the weight of the food material may be collected every 5min, and the temperature and time of the recipe may be selectively updated according to a variation of the weight of the food material (refer to the above S204-S207), until a cooking countdown is finished and a cooking time is reached; in addition, during the cooking process, the cooking temperature can be collected, for example, the cooking temperature is collected once every 10ms, and if the cooking temperature exceeds the temperature set by the menu, the heating device is controlled to stop heating, so that the food is prevented from being burnt.
Based on the same inventive concept, an embodiment of the present invention further provides a cooking control device, fig. 4 is a schematic structural diagram of the cooking control device provided in the embodiment of the present invention, as shown in fig. 4, the cooking control device includes a calculating module 301, a determining module 302 and a control module 303, where the calculating module 301 is configured to obtain a current food material weight at a current time, and calculate a weight difference between the current food material weight and a basic food material weight at a previous time; the judging module 302 is configured to judge whether the weight difference is within a first preset range; the control module 303 is configured to continue to cook according to the basic cooking parameter at the previous time when the weight difference is within the first preset range, or adjust the subsequent cooking parameter corresponding to the current time based on the basic cooking parameter corresponding to the previous time when the weight difference exceeds the first preset range, and continue to cook according to the subsequent cooking parameter. Wherein the base cooking parameters include a base cooking time and a base cooking temperature; the method comprises the steps that preset time is arranged between the current moment and the last moment at intervals, and the weight of the food materials is obtained every other preset time in the cooking process.
The cooking control device provided by the embodiment of the invention has the same beneficial effects as the cooking control method provided by the embodiment, and the description is omitted.
On the basis of the above embodiment, the optional cooking control device further includes a comparing module, configured to obtain an initial food material weight of the food material to be cooked, and compare the initial food material weight with a reference food material weight in the cooking recipe; the control module 303 is further configured to determine a reference cooking parameter in the cooking recipe as the initial cooking parameter of the food material to be cooked when the initial difference between the initial food material weight and the reference food material weight is within a second preset range; otherwise, adjusting the reference cooking parameters according to the initial difference, and determining the adjusted reference cooking parameters as the initial cooking parameters of the food to be cooked. Wherein the reference cooking parameters include a reference cooking time and a reference cooking temperature, and the initial cooking parameters include an initial cooking time and an initial cooking temperature.
Further, the optional control module 303 is specifically configured to increase the reference cooking temperature and/or increase the reference cooking time when the initial difference exceeds the second preset range and the initial food material weight is greater than the reference food material weight; and when the initial difference value exceeds a second preset range and the initial food material weight is smaller than the reference food material weight, keeping the reference cooking temperature unchanged and reducing the reference cooking time.
On the basis of the above embodiment, the optional cooking control device further includes a first preset range determining module, configured to determine a first preset range according to the initial food material weight. Specifically, the first preset range determining module is used for determining a weight range to which the weight of the initial food material belongs; determining a first preset coefficient corresponding to the initial food material weight according to the corresponding relation between the preset weight range and the first preset coefficient and the weight range to which the initial food material weight belongs; and calculating a first preset range according to the initial food material weight and a first preset coefficient. Wherein the absolute values of the minimum value and the maximum value in the first preset range are equal to the product of the first preset coefficient and the initial food material weight.
On the basis of the above embodiment, when the subsequent cooking parameter corresponding to the current time is adjusted according to the basic cooking parameter corresponding to the previous time, the optional control module 303 is specifically configured to calculate the subsequent cooking temperature according to the basic cooking temperature and a second preset coefficient; and calculating subsequent cooking time according to the basic cooking time, the preset time and a third preset coefficient. The subsequent cooking temperature is the cooking temperature within the preset time from the current moment to the next moment, the subsequent cooking time is the residual cooking time from the current moment to the end of cooking, and the second preset coefficient and the third preset coefficient are set corresponding to the weight range.
Optionally, the larger the weight value in the weight range is, the larger the first preset coefficient, the second preset coefficient and the third preset coefficient corresponding to the weight range are.
On the basis of the above embodiment, the optional cooking control device further includes an actual temperature obtaining module for obtaining an actual cooking temperature, and correspondingly, the control module 303 is further configured to compare the actual cooking temperature with the set cooking temperature, and suspend heating when the actual cooking temperature is greater than or equal to the set cooking temperature.
Based on the same inventive concept, the embodiment of the invention also provides a cooking appliance, and the cooking appliance can be an oven or a steaming and baking all-in-one machine and other cooking appliances with automatic cooking functions. Fig. 5 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention, and as shown in fig. 5, the cooking appliance includes a processor 401, a memory 402, a weight sensor 403, an input device 405, and an output device 406; the number of the processors 401 in the cooking appliance may be one or more, and fig. 5 takes one processor 401 as an example; the weight sensor 403 is electrically connected with the processor 401, and is used for acquiring the weight of the cooking food material and sending the weight to the processor 401; the processor 401, the memory 402, the input device 405 and the output device 406 in the cooking appliance may be connected by a bus or other means, for example in fig. 5. In addition, as shown in fig. 5, the cooking appliance may further include a temperature sensor 404, and the temperature sensor 404 is electrically connected to the processor 401 and is used for collecting an actual cooking temperature and sending the actual cooking temperature to the processor.
The memory 402, as a computer-readable storage medium, may be used to store software programs, computer-executable programs, and modules, such as program instructions/modules corresponding to the cooking control method in the embodiment of the present invention (for example, the calculating module 301, the judging module 302, and the controlling module 303 in the cooking control device). The processor 401 executes various functional applications of the terminal and data processing by running software programs, instructions, and modules stored in the memory 402, that is, implements the above-described cooking control method.
The input device 405 may be used, among other things, to receive entered numeric or character information and to generate signal inputs relating to user settings and function controls. The output device 406 may include a display device such as a display screen.
The cooking appliance provided by the embodiment of the invention can realize the adjustment and the update of cooking parameters in the cooking process, and improve the automatic cooking effect.
It is to be noted that the foregoing is only illustrative of the preferred embodiments of the present invention and the technical principles employed. It will be understood by those skilled in the art that the present invention is not limited to the particular embodiments described herein, but is capable of various obvious changes, rearrangements and substitutions as will now become apparent to those skilled in the art without departing from the scope of the invention. Therefore, although the present invention has been described in greater detail by the above embodiments, the present invention is not limited to the above embodiments, and may include other equivalent embodiments without departing from the spirit of the present invention, and the scope of the present invention is determined by the scope of the appended claims.
Claims (10)
1. A cooking control method, comprising:
acquiring the weight of the current food material at the current moment, and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment;
judging whether the weight difference is within a first preset range or not;
if yes, continuing to cook according to the basic cooking parameters at the previous moment;
if not, adjusting subsequent cooking parameters corresponding to the current moment based on the basic cooking parameters corresponding to the previous moment, and continuing to cook according to the subsequent cooking parameters;
wherein the base cooking parameters include a base cooking time and a base cooking temperature; and a preset time is arranged between the current time and the last time, and the weight of the food material is obtained every other preset time in the cooking process.
2. The cooking control method according to claim 1, wherein before the cooking starts, the cooking control method further comprises:
acquiring an initial food material weight of a food material to be cooked, and comparing the initial food material weight with a reference food material weight in a cooking menu;
if the initial difference value between the initial food material weight and the reference food material weight is within a second preset range, determining the reference cooking parameter in the cooking menu as the initial cooking parameter of the food material to be cooked; otherwise, adjusting the reference cooking parameter according to the initial difference value, and determining the adjusted reference cooking parameter as the initial cooking parameter of the food to be cooked;
wherein the reference cooking parameters include a reference cooking time and a reference cooking temperature, and the initial cooking parameters include an initial cooking time and an initial cooking temperature.
3. The cooking control method according to claim 2,
if the initial difference value exceeds the second preset range and the initial food material weight is larger than the reference food material weight, increasing the reference cooking temperature and/or increasing the reference cooking time;
if the initial difference value exceeds the second preset range and the initial food material weight is smaller than the reference food material weight, keeping the reference cooking temperature unchanged and reducing the reference cooking time.
4. The cooking control method of claim 1, wherein the last moment base food material weight comprises an initial food material weight at an initial cooking moment;
the cooking control method further includes:
and determining the first preset range according to the initial food material weight.
5. The cooking control method of claim 4, wherein determining the first preset range according to the initial food material weight comprises:
determining a weight range to which the initial food material weight belongs;
determining a first preset coefficient corresponding to the initial food material weight according to the corresponding relation between a preset weight range and a first preset coefficient and the weight range to which the initial food material weight belongs;
calculating the first preset range according to the initial food material weight and the first preset coefficient;
wherein the absolute values of the minimum value and the maximum value in the first preset range are equal to the product of the first preset coefficient and the initial food material weight.
6. The cooking control method according to claim 5, wherein adjusting the subsequent cooking parameter corresponding to the current time based on the basic cooking parameter corresponding to the previous time comprises:
calculating subsequent cooking temperature according to the basic cooking temperature and a second preset coefficient; the subsequent cooking temperature is the cooking temperature within the preset time from the current moment to the next moment; and/or the presence of a gas in the atmosphere,
calculating subsequent cooking time according to the basic cooking time, the preset time and a third preset coefficient; the subsequent cooking time is the remaining cooking time from the current moment to the end of cooking;
the second preset coefficient and the third preset coefficient are set corresponding to the weight range.
7. The cooking control method according to claim 6, wherein the larger the weight value in the weight range is, the larger the first preset coefficient, the second preset coefficient and the third preset coefficient corresponding to the weight range are.
8. The cooking control method according to claim 1, further comprising:
acquiring an actual cooking temperature;
and comparing the actual cooking temperature with the set cooking temperature, and suspending heating when the actual cooking temperature is greater than or equal to the set cooking temperature.
9. A cooking control device, comprising:
the calculating module is used for acquiring the weight of the current food material at the current moment and calculating the weight difference between the weight of the current food material and the weight of the basic food material at the previous moment;
the judging module is used for judging whether the weight difference is within a first preset range;
the control module is used for continuing to cook according to the basic cooking parameter at the previous moment when the weight difference is within the first preset range, or adjusting the subsequent cooking parameter corresponding to the current moment based on the basic cooking parameter corresponding to the previous moment and continuing to cook according to the subsequent cooking parameter when the weight difference exceeds the first preset range;
wherein the base cooking parameters include a base cooking time and a base cooking temperature; and a preset time is arranged between the current time and the last time, and the weight of the current food material is obtained every other preset time in the cooking process.
10. An electric cooking appliance, characterized in that it comprises:
one or more processors;
a memory for storing one or more programs;
a weight sensor for collecting the weight of the cooking food material;
the one or more programs, when executed by the one or more processors, cause the one or more processors to implement the cooking control method of any one of claims 1-8.
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