CN114652166A - Control method for cooking rice by cooking appliance and cooking appliance - Google Patents
Control method for cooking rice by cooking appliance and cooking appliance Download PDFInfo
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- CN114652166A CN114652166A CN202210317381.0A CN202210317381A CN114652166A CN 114652166 A CN114652166 A CN 114652166A CN 202210317381 A CN202210317381 A CN 202210317381A CN 114652166 A CN114652166 A CN 114652166A
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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
Abstract
The application discloses control method and cooking utensil of cooking utensil culinary art rice, the culinary art method includes following step: receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage; acquiring a first temperature of the liner wall of the inner container; controlling wind generated by the air supply device to blow to the outer wall of the liner to form wind flow, heating the wind flow by the outer wall of the liner and/or the heating device to form hot wind flow, and controlling the water absorption temperature in the liner to be the set temperature in a linkage manner by the hot wind flow and the heating device; wherein the set temperature is not greater than the first temperature. The cooking device comprises an inner container for cooking rice, a heating device, a bottom temperature sensor and an air supply device. This application air current through air feeder forms the heat-transfer air current under inner bag outer wall and/or heating device's heating to suction temperature to the temperature of settlement in heating device and air feeder coordinated control inner bag, can make temperature control more accurate, make the more quick rising of the suction temperature in the inner bag.
Description
Technical Field
The application belongs to the technical field of kitchen utensils, and particularly relates to a control method for cooking rice by a cooking appliance and the cooking appliance.
Background
In the rice cooking process of the existing electric cooker, the stage of soaking and absorbing water for rice is generally provided, namely in the initial cooking stage of the electric cooker, the water temperature of the rice in the inner container is controlled to be a certain time length below the water absorption temperature, so that the rice absorbs water slowly.
In the existing water absorption stage, due to the hysteresis of temperature detection, the temperature rising speed of rice water in the liner is slow, and the cooking effect of rice is further influenced.
Disclosure of Invention
The application provides a control method for cooking rice by a cooking appliance and the cooking appliance, and aims to solve the problem of poor temperature control accuracy of the cooking appliance.
The technical scheme of the embodiment of the application is realized as follows:
in one aspect, an embodiment of the present application provides a method for controlling a cooking appliance to cook rice, the cooking appliance including a liner for cooking rice, a heating device, a bottom temperature sensor, and an air supply device, the method comprising the steps of:
receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;
acquiring a first temperature of the inner container wall;
controlling wind generated by the air supply device to blow to the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature; wherein the set temperature is not greater than the first temperature.
In another aspect, an embodiment of the present application provides a cooking apparatus, including a liner for cooking rice, a heating device, a bottom temperature sensor, an air supply device, a memory and a processor, wherein the memory stores a computer program operable on the processor; the processor, when executing the program, performs the steps of any of the methods.
In the embodiment of the application, the air current through the air supply device forms the hot air current under the heating of the outer wall of the inner container and/or the heating device, and the temperature of the water absorption in the inner container is controlled to the set temperature in the linkage control of the heating device and the air supply device, so that the temperature control is more accurate, and the water absorption temperature in the inner container is faster to rise.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a flowchart illustrating an example of a cooking method for making rice by using a cooking appliance according to some embodiments of the present application;
FIG. 2 is a graph of operating temperature over time for a cooling process for an air supply unit, according to some embodiments of the present disclosure;
FIG. 3 is a graph of operating temperature versus time for a cooling and heating process of an air supply unit according to some embodiments of the present disclosure;
FIG. 4 is a graph illustrating a rice cooking process according to some embodiments of the present application;
fig. 5 is a block diagram of a cooking appliance provided in some embodiments of the present application;
fig. 6 is a schematic structural view of a cooking appliance provided in some embodiments of the present application.
Wherein:
10 a pot body; 101 heat preservation inner covers; 105 a heating device; 106 an accommodating cavity;
20, a pot cover;
30 of inner container; 301 a cooking cavity;
40 fan.
Detailed Description
In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present application, however, the present application may be practiced in other ways than those described herein, and therefore the scope of the present application is not limited by the specific embodiments disclosed below.
In addition, in the description of the present application, it is to be understood that the terms "inside", "outside", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience in describing the present application and simplifying the description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and operate, and thus, should not be construed as limiting the present invention.
In this application, unless expressly stated or limited otherwise, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can include, for example, fixed connections, removable connections, or integral parts; the connection can be mechanical connection, electrical connection or communication; either directly or indirectly through intervening media, either internally or in any other relationship. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In this application, unless expressly stated or limited otherwise, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through intervening media. In the description herein, reference to the terms "implementation," "embodiment," "one embodiment," "example" or "specific example" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the application. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
First, the present application is proposed based on the following recognition and findings of the inventors:
the applicant invents a hot air heating device for a space bin based on space kitchen projects participating in research and development, the requirement of a spaceman for heating food in the space bin is met, a hot air accurate temperature control technology is adopted, the applicant further researches and applies the hot air accurate temperature control device to small kitchen appliances, the hot air accurate temperature control rice cooking process is generated, the water absorption consistency of rice is greatly improved, and the taste of the rice is improved.
Referring to fig. 1, a flow of a control method of cooking rice according to an embodiment of a cooking appliance disclosed in the present application is illustrated, the control method of cooking rice being applied to a cooking appliance that can cook rice; the cooking appliance may include, but is not limited to, an electric rice cooker, an electric pressure cooker, and the like. In the following control method, the cooking appliance includes an inner container for cooking rice, a bottom temperature sensor, a heating device, and an air supply device, which will be described in detail below.
The cooking method comprises the following steps:
s01: receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;
here, the cooking instruction may be, but is not limited to, an operation instruction issued by touch based on an operation panel or a display panel of the cooking appliance, a remote control instruction issued based on an infrared remote controller or a remote controllable device, and a remote control instruction issued based on a remote server.
The preset cooking curve can finish the cooking of rice, and the preset cooking curve can be, but is not limited to be, stored in a cooking appliance memory, a remote server and an intelligent terminal; for rice cooking, the preset cooking curve generally includes a water absorption stage, a temperature rise stage, a boiling stage, a rice stewing stage, a heat preservation stage and the like.
The water absorption stage aims to ensure that the water temperature of the rice in the inner container is kept for a certain time at the water absorption temperature, so that the rice absorbs water slowly, the uniformity of the water temperature of the rice is controlled, the phenomenon that the rice grains are gelatinized due to overhigh water temperature of part of the rice is avoided, and the effects of water absorption rate, hardness, viscosity, elasticity and the like of the rice are better.
Ideally, the water absorption temperature of the cooked rice in the inner container should not exceed 55 ℃, preferably 43-45 ℃, so that the gelatinization of the starch of the rice grains can be inhibited, and the uniformity of water absorption of the cooked rice can be ensured.
S02: acquiring a first temperature of the inner container wall;
as known to those skilled in the art, the first temperature can be obtained by a bottom temperature sensor disposed on the cooking utensil, specifically, in an embodiment, the bottom temperature sensor is an NTC thermistor abutting against the bottom of the metal inner container, and can convert the temperature data of the inner container into an electrical signal. In addition, in order to obtain the boiling point temperature value, the boiling point temperature value can be obtained through a top temperature sensor arranged on the cooking utensil, specifically, in an embodiment, the top temperature sensor is an NTC thermistor and is arranged on a pot cover of the cooking utensil, a probe extends into a cooking cavity defined by an inner container and the pot cover, and the boiling point temperature value is obtained by obtaining temperature data in the cooking cavity and converting the temperature data into an electric signal.
S03: controlling wind generated by the air supply device to blow to the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature; wherein the set temperature is not greater than the first temperature.
It should be understood that the air supply device includes, but is not limited to, a fan, an air pump, etc., and the air supply device is connected to a control system of the cooking appliance, and can be activated to operate according to instructions of the control system, so as to generate wind and blow the wind to the outer wall of the inner container to form a wind flow.
When the air current contacts the outer wall of the inner container or the heating device, the air current exchanges heat with a contact object and is heated into hot air current; it should be understood that the air supply device is heated by the heat of the liner or the heating device when forming the hot air flow, rather than the air supply device itself or other means forming the hot air flow. Therefore, in the water absorption stage, the air supply device and the heating device can be linked to control the temperature of the liner wall of the liner and the water absorption temperature.
As known to those skilled in the art based on the rice cooking field, in the water absorption stage, the heating device heats the inner container in order to make the water absorption temperature in the inner container reach a set temperature, and at this time, the temperature of the inner container body of the inner container fluctuates within a certain range, in some embodiments, the fluctuation range of the first temperature is 45-80 ℃, and the water absorption temperature is controlled below the set temperature of 45 ℃; in some other embodiments, the first temperature may fluctuate within other temperature values, and preferably, the water absorption temperature is controlled below 55 ℃.
In some embodiments of the present application, the linkage control comprises:
controlling the heating device to work intermittently in the water absorption stage according to a preset temperature interval;
when the heating device stops working, controlling the gas supply device to work;
and when the first temperature is lower than the lower limit temperature value of the preset temperature range, controlling the gas supply device to stop working and controlling the heating device to recover heating.
As shown in fig. 2, when the heating device intermittently operates in the water absorption stage, the heating device stops heating when the temperature is higher than T2, and resumes heating when the temperature is lower than T1, and the first temperature of the liner wall changes in the processes of temperature rise and temperature drop, in some embodiments, the upper limit temperature (T2) and the lower limit temperature (T1) at different times may be set to be different, so as to form a plurality of different preset temperature intervals.
When only the heating device controls the temperature of the inner container, as shown in fig. 2, a curve c is an ideal inner container temperature of the inner container body, due to hysteresis, temperature data obtained by actually measuring the bottom temperature sensor has a certain delay, and the actually measured temperature is shown as a curve a, in the cooking process, the heating device heats the inner container with a certain power, when the temperature value is detected to exceed T2, the heating is stopped, the whole temperature of the rice water is uniform through convection of the cold and hot water in the inner container, and when the temperature is detected to fall to T1, the heating device recovers to heat, and heat is continuously provided for the rice-water mixture in the inner container. As can be seen from the comparison between the curve c and the curve a, the heating device should recover the heating at the time t3 in the ideal state, and actually, the heating device waits until the time t5 to recover the heating, and the heating device cannot be started in time to continue to provide heat for the rice with complete convection, so that the heating speed of the rice is slow, and the temperature of the water in the liner slowly rises as shown by the curve e.
As shown in fig. 2, when the heating device stops working, the air supply device is controlled to work, so that the measured temperature of the bottom temperature sensor is reduced as shown in a curve b, specifically, under the linkage control of the heating device and the air supply device, a curve d is the ideal container temperature of the container body, and the measured temperature shows as shown in a curve b, compared with the prior art, the curve b is reduced to the lower temperature limit value (T1) before the curve a, at this time, the heating device is started in time at the time point T4, and before the time point T5, so that the heating device continues to provide heat for the rice with complete convection, so that the heating speed of the rice is faster, and at this time, the water temperature in the container body is increased more rapidly as shown in a curve f. After the heating device recovers heating, the air supply device stops working, thereby avoiding heat loss and improving the heating rate of the rice water.
In some embodiments of the present application, the preset temperature range has a plurality of:
each preset temperature interval has an upper limit temperature and a lower limit temperature;
comparing the upper limit temperature of the adjacent preset temperature intervals, wherein the upper limit temperature value of the previous preset temperature interval is larger than the upper limit temperature value of the next preset temperature interval;
and comparing the lower limit temperature of the adjacent preset temperature intervals, wherein the lower limit temperature value of the previous preset temperature interval is greater than the lower limit temperature value of the next preset temperature interval.
For example, the former preset temperature interval is [50,80], the latter preset temperature interval is [47,70], and the arrangement is such that more heat can be increased for the rice water when the rice water temperature in the former period is not high, and less heat can be increased when the rice water temperature in the latter period approaches the set temperature, so as to avoid over-temperature.
In some embodiments of the present application, the linkage control comprises:
the heating device intermittently works in the water absorption stage, and the air supply device works in the whole flow of the water absorption stage; so as to control the first temperature to be within a preset temperature interval.
The full flow operation means that the heating device is operated not only in the process of stopping heating but also in the heating process during the cooking process.
Specifically, as shown in fig. 3, when only the heating device controls the temperature, the heating device resumes heating from time t5, the bladder temperature rises rapidly, the ideal bladder temperature is shown as curve c, the actual temperature is shown as curve a, when the air supply device participates, the heating device resumes heating from time t4, the bladder temperature rises rapidly, the ideal bladder temperature is shown as curve d, the actual temperature is shown as curve b, the amount of heat taken away by the air flow is limited, and the specific heat of the metal is small, so that the temperature rise rate is not greatly affected.
In some of the specific embodiments of the present application,
when cooking starts, controlling the heating device to heat so as to enable the cooking appliance to execute a preheating stage according to a preset cooking curve;
and in the preheating stage, when the first temperature exceeds a set threshold value, controlling the air supply device to work.
In the early stage of cooking, the temperature of rice is low, and a preheating stage exists in which the heating device continuously heats, at the moment, the air supply device is controlled to stop working, so that the rapid temperature rise in the preheating stage can be ensured. When the first temperature exceeds a set threshold value, the air supply device is controlled to work so as to carry out accurate temperature control for the water absorption stage after the preset stage.
In some embodiments of the present application, the linkage control comprises:
acquiring the execution time of the water absorption stage;
when the execution time is longer than a preset time;
and controlling the gas supply device to stop working.
In the heating process, the rice water temperature is along with the heating, the temperature is gradually increased, when the rice water temperature is lower, under once heating and heating stopping, the rice water temperature in the liner can be enabled to be uniform rapidly through convection, after the rice water temperature is increased, the inside of rice is heated intermittently, the temperature difference between local temperature and other parts is reduced, the effect played by convection is reduced, the inside rice is mainly subjected to temperature uniformity through internal heat conduction, therefore, if hot air flow exists in the later stage of the water absorption stage, the possibility that the rice water temperature in the liner is not uniformly subjected to heat conduction and heating is started to recover is existed, the possibility that the water absorption temperature in the liner exceeds the preset temperature is caused, after the water absorption temperature is exceeded, starch on the surface of the rice starts to be gelatinized, the water absorption effect is poor, the water absorption effect of rice grains is poor, and the taste of the rice is reduced.
Therefore, in a specific embodiment of the application, the air supply device and the heating device are in combined control, air supply is not executed in the later stage of the water absorption stage, and air supply is executed in the former stage, so that the temperature control accuracy is improved; for example, when the execution time of the water absorption phase is less than 1/2 of the total water absorption period, the combination control is executed. The preset duration can be specifically set according to actual conditions.
For the same reason, the linkage control may be performed by the number of times the heating device is operated, and in some embodiments, the linkage control includes:
acquiring the working times of the heating device in the water absorption stage;
and when the heating device is executed for a preset number of times, controlling the air supply device to stop working.
The more the working times of the heating device are, the more the heat provided for the rice water in the liner is, and the higher the temperature of the rice water in the liner is, therefore, the combined control can be carried out by controlling the working times of the heating device; specifically, the operation of the heating device is the number of times that the heating device completes one heating of the inner container, or is one operation period of the heating device, and the one operation period may include a fixed number of times (one or more) of heating times and a fixed number of times (one or more) of stopping times.
In some embodiments, the linkage control comprises:
and acquiring the execution state of the heating device, starting the air supply device to work when the heating device stops heating, acquiring the working time of the air supply device, and executing a natural cooling process when the working time exceeds the preset time.
Through starting air feeder work in the earlier stage of stopping heating, can accelerate the decline of temperature, stop air feeder's work in the later stage of stopping heating, carry out natural cooling, can guarantee that the temperature just resumes the heating at convection current and even back of heat transfer in the courage, quick intensification and the even two aspects's of temperature consideration have been taken into account to above-mentioned scheme.
In some embodiments, the linkage control comprises:
and acquiring the execution state of the heating device, starting the air supply device to work when the heating device stops heating, acquiring the working time of the air supply device, and executing a natural cooling process when the working time exceeds the preset time.
In the above embodiment, the earlier stage starts air feeder work, carries out natural cooling, uses at the later stage of the stage that absorbs water, as above, in the later stage of the stage that absorbs water, more rely on the heat conduction of rice water to transfer the heat, so the courage body temperature decline rate of later stage can descend, need longer time could reach lower limit temperature value, to the later stage of the stage that absorbs water, for avoiding air feeder start work when rice water temperature still does not conduct evenly in the courage, cause heating device to resume heating in advance and cause rice water temperature to be higher than the settlement temperature of absorbing water, through acquireing heating device's execution state works as when heating device stops heating, starts air feeder work, acquires air feeder's operating time, when operating time surpasses preset time, carries out the natural cooling process. The heating device can be more quickly reduced in the early stage when the heating device stops heating, and can be more slowly reduced in the later stage, so that the contradiction between the temperature accuracy and the over-temperature problem can be balanced.
In the application, without the participation of the air supply device, the temperature of the inner container is mainly controlled by the heating device, when the heating device works, the inner container is rapidly heated and radiates and conducts heat to external media, the inner container is internally provided with a rice-water mixture from the inside and the outside of the inner container and the distribution of the media of the inner container, the specific heat of water is large, in the heating process, a large amount of heat needs to be absorbed to heat the inner container, the inner container is metal, compared with water, the specific heat of metal is smaller than that of water, the heat conductivity is better than that of water, the inner container can be heated more rapidly and can conduct the heat to other positions of the inner container, the outer side of the inner container is provided with an air layer, the specific heat of the air layer is larger than that of metal and smaller than that of water, compared with the water, the inner container is easier to heat, the heat of metal is harder to heat, the heat conductivity of a static air layer is smaller than that of metal and smaller than that of water, certain heat preservation property is realized, and a plurality of media are arranged between the bottom temperature sensor and the rice, can be a liner body, an air layer, a sensor shell, a thermosensitive element and the like respectively; therefore, the temperature value detected by the bottom temperature sensor has certain hysteresis, the temperature of the liner cannot be well reflected, the rice water temperature inside the liner cannot be well reflected, the actually measured temperature value has certain difference with the temperature of the liner and the rice water temperature inside the liner, and compared with the prior art, the temperature sensor has the advantages that the temperature of the liner rises quickly, the heat conductivity is good, the actually measured temperature is closer to the temperature of the metal liner, and the rice water temperature inside the liner has larger error.
In the actual cooking process, the temperature of the rice in the liner needs to be maintained at a certain temperature value in some cooking stages, due to the existence of the temperature control error, the heating device needs to be controlled to intermittently heat the liner, when the heating device is used for heating, the temperature of the liner body is quickly increased and the heat is firstly transferred to the rice water contacting the liner body, so that the temperature of the part of the rice water is firstly increased, in order to avoid the problem that the part of the rice water contacting the liner body is overheated, the heating device needs to be controlled to stop heating, so that the convection of the hot and cold water in the liner is realized to ensure that the temperature of the rice water in the liner is uniform, in the convection process, the heat of the liner body is absorbed by the rice water, the temperature is quickly reduced, but because the temperature measured by the outer side temperature sensor has hysteresis, the actual temperature of the liner body cannot be quickly reflected, the time node for recovering the heating is moved backwards, and the heating device cannot be timely started to heat the rice after the rice is circulated, so that the rice temperature-rising speed is slow.
Specifically, in an embodiment, as shown in fig. 1, a curve c is an ideal liner temperature of the liner body, due to hysteresis, temperature data obtained by actually measuring the bottom temperature sensor has a certain delay, and shows an actually measured temperature as shown in a curve a, during cooking, the heating device heats the liner at a certain power, when a temperature value is detected to exceed T2, heating is stopped, convection of hot and cold water in the liner makes the overall temperature of the rice water uniform, and when a temperature is detected to fall to T1, the heating device resumes heating, and continues to provide heat for the rice-water mixture in the liner. As can be seen from the comparison between the curve c and the curve a, the heating device should recover the heating at the time t3 in the ideal state, and actually, the heating device waits until the time t5 to recover the heating, and the heating device cannot be started in time to continue to provide heat for the rice with complete convection, so that the heating speed of the rice is slow, and the temperature of the water in the liner slowly rises as shown by the curve e.
In the embodiment shown in fig. 1, when the air supply device is used for enabling the air layer outside the liner to flow, the heat transfer of the air layer is performed more by convection, the heat transfer capacity of the air layer is improved, the heat preservation property of the air layer is reduced, the temperature sensor positioned at the bottom can be cooled to the preset temperature more quickly in the cooling process, and therefore the heating device can recover the heating in advance, heat can be provided for rice in the liner in time, and the temperature can be rapidly raised. The hot air flow is formed by heating the outer wall of the liner and/or the heating device, so that the temperature of the liner body is reduced synchronously with the temperature sensor at the bottom, the possibility that the temperature of the liner body is increased by the hot air flow due to the fact that the hot air flow is directly conveyed is avoided, the specific heat of the air flow is still smaller than that of water, the thermal conductivity is still poorer than that of water, most of heat is still absorbed by the water in the temperature reduction process, the heat carried by the air flow is still limited, heat loss is not large, the temperature rise of the rice water in the liner is not influenced, and the temperature measurement accuracy of the temperature sensor at the bottom can be improved through the air flow.
Specifically, as shown in fig. 1, under the linkage control of the heating device and the air supply device, the curve d is the ideal liner temperature of the liner body, and the actually measured temperature is shown as the curve b, compared with the prior art, the curve b is decreased to the preset temperature T1 before the curve a, at this time, the time when the heating device recovers to heat is the time T4, and before the time T5, the heating device is started more timely to continue to provide heat for the rice with complete convection, so that the heating speed of the rice is faster, and at this time, the water temperature in the liner body is increased more rapidly as shown as the curve f.
Taking the water absorption stage as an example, assuming that the total water absorption time is 10min, in the prior art, if the heating frequency of the heating device in 10min is 10 times, the above technical scheme can increase the heating frequency of the heating device to more than 10 times, so that the water absorption temperature of the liner is rapidly increased.
In conclusion, the air flow passing through the air supply device forms the hot air flow under the heating of the outer wall of the inner container and/or the heating device, and the temperature of the water absorption in the inner container is controlled to the set temperature T2 in a linkage manner through the heating device and the air supply device, so that the temperature control is more accurate, and the water absorption temperature in the inner container is increased more quickly.
Referring to the temperature profile shown in fig. 4, in one embodiment of the present application, the experimental data is as follows:
the water-absorbing device comprises a liner, a water-absorbing stage and a water-absorbing stage, wherein the data of the group E is related data of the water-absorbing stage under linkage control, the data of the water E is the actually measured temperature of rice water in the liner under linkage control, and the data of the liner wall temperature measured by a bottom temperature sensor under linkage control; the F group data is related data of a water absorption stage under the condition of no linkage control, the F water is the actually measured temperature of the rice water in the liner under the condition of no linkage control, and the F liner is liner wall temperature data measured by a bottom temperature sensor under the condition of no linkage control.
It can be seen that the time for the E-liner heating device to recover heating is faster than that of the F-liner heating device, so that the water temperature of the E water is increased faster than that of the F water. For example, at 6min, the water temperature of group E was 34.582 deg.C, and the water temperature of group F was 32.632 deg.C, so that the water temperature of group E increased more rapidly, and from the change rule of gallbladder temperature, the intermittent heating was performed 7 times between groups F and 14 times between groups E within 16min, and the water temperature was increased significantly.
In some embodiments of the present application, the air supply device is a fan, and the controlling of the fan includes:
and controlling the fan to work at a preset rotating speed.
The preset rotating speed can be 1500r/min-10000r/min, so that the noise of the fan during working can be controlled within a reasonable range, and the user experience is improved.
In some embodiments of the present application, referring to fig. 5, there is also provided a cooking appliance comprising a liner for cooking rice, a heating device, a bottom temperature sensor, an air supply device, and a memory and a processor, the memory having stored therein a computer program executable on the processor; the processor, when executing the program, performs the steps of any of the methods described above.
Those skilled in the art know that, in one embodiment, the heating device can be an electromagnetic heating wire coil, and the heating of the inner container is completed through an alternating magnetic field generated by the electromagnetic heating wire coil, and in another embodiment, the heating device can be a heating plate, and is electrified through an internal heating tube to generate heat, and then conducts the heat to the rice in the inner container through heat conduction.
Referring to FIG. 6, a block diagram of one embodiment of the electric rice cooker disclosed in the present application is shown; the rice cooker comprises a cooker body 10, a cooker cover 20, an inner heat insulation cover 101, an inner container 30 for cooking rice, a heating device 105 and a fan 40, wherein the cooker body 10 is provided with an accommodating cavity 106, the inner container 30 is arranged in the accommodating cavity 106 and positioned on the heating device 105, and the cooker cover 20 is buckled with the accommodating cavity 106 in a sealing manner to form a cooking cavity 301 together with the inner container 30.
Where not mentioned in this application, can be accomplished using or referencing existing technology.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments.
Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program codes, such as a removable Memory device, a Read Only Memory (ROM), a magnetic disk, or an optical disk.
Alternatively, the integrated unit described above may be stored in a computer-readable storage medium if it is implemented in the form of a software functional module and sold or used as a separate product. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a cooking pot (which may be an electric cooker, an electric stewpan, or an electric pressure cooker) to perform all or part of the methods according to the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (10)
1. A control method for cooking rice by a cooking appliance, wherein the cooking appliance comprises an inner container for cooking rice, a heating device, a bottom temperature sensor and an air supply device, and is characterized by comprising the following steps:
receiving a cooking instruction, and controlling a cooking device to execute a preset cooking curve to a water absorption stage;
acquiring a first temperature of the inner container wall;
controlling wind generated by the air supply device to blow to the outer wall of the inner container to form wind flow, wherein the wind flow is heated by the outer wall of the inner container and/or the heating device to form hot wind flow, and the hot wind flow and the heating device are linked to control the water absorption temperature in the inner container to be the set temperature;
wherein the set temperature is not greater than the first temperature.
2. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:
controlling the heating device to work intermittently in the water absorption stage according to a preset temperature interval;
when the heating device stops working, controlling the gas supply device to work;
and when the first temperature is lower than the lower limit temperature value of the preset temperature range, controlling the gas supply device to stop working and controlling the heating device to recover heating.
3. The method for controlling cooking rice of a cooking appliance according to claim 2, wherein the preset temperature interval has a plurality of:
each preset temperature interval has an upper limit temperature and a lower limit temperature;
comparing the upper limit temperature of the adjacent preset temperature intervals, wherein the upper limit temperature value of the previous preset temperature interval is larger than the upper limit temperature value of the next preset temperature interval;
and comparing the lower limit temperature of the adjacent preset temperature intervals, wherein the lower limit temperature value of the previous preset temperature interval is greater than the lower limit temperature value of the next preset temperature interval.
4. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:
the heating device intermittently works in the water absorption stage, and the air supply device works in the whole flow of the water absorption stage.
5. The control method of cooking rice by the cooking appliance according to claim 4,
when cooking starts, controlling the heating device to heat so as to enable the cooking appliance to execute a preheating stage according to a preset cooking curve;
and in the preheating stage, when the first temperature exceeds a set threshold value, controlling the air supply device to work.
6. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:
acquiring the execution time of the water absorption stage;
when the execution time is longer than a preset time;
and controlling the gas supply device to stop working.
7. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:
acquiring the working times of the heating device in the water absorption stage;
and when the heating device is executed for a preset number of times, controlling the air supply device to stop working.
8. The method for controlling cooking rice of a cooking appliance according to claim 1, wherein the linkage control includes:
and acquiring the execution state of the heating device, starting the air supply device to work when the heating device stops heating, acquiring the working time of the air supply device, and executing a natural cooling process when the working time exceeds the preset time.
9. The method for controlling cooking rice of a cooking appliance according to claim 8, wherein acquiring the execution state of the heating means further comprises:
and acquiring the execution time in the water absorption stage or the working times of the heating device, and starting the air supply device to work when the heating device stops heating when the execution time is longer than the preset duration or the working times are larger than the preset times.
10. A cooking utensil comprises a liner for cooking rice, a heating device, a bottom temperature sensor, an air supply device, a memory and a processor, and is characterized in that the memory stores a computer program which can run on the processor; the processor, when executing the program, implements the steps of the method of any one of claims 1 to 9.
Priority Applications (5)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210317381.0A CN114652166B (en) | 2022-03-29 | 2022-03-29 | Control method for cooking rice by cooking appliance and cooking appliance |
| PCT/CN2022/137213 WO2023173829A1 (en) | 2022-03-14 | 2022-12-07 | Cooking method for making rice by using cooking utensil, and cooking utensil |
| TW111150900A TW202335614A (en) | 2022-03-14 | 2022-12-30 | Cooking method for making rice using cooking appliance and cooking appliance therefor |
| PCT/CN2023/081025 WO2023185430A1 (en) | 2022-03-29 | 2023-03-13 | Cooking utensil rice cooking control method and cooking utensil |
| TW112110881A TW202339654A (en) | 2022-03-29 | 2023-03-23 | Control method for cooking rice using cooking appliance and a cooking appliance therefor |
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| CN202210317381.0A CN114652166B (en) | 2022-03-29 | 2022-03-29 | Control method for cooking rice by cooking appliance and cooking appliance |
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| WO2023185430A1 (en) * | 2022-03-29 | 2023-10-05 | 九阳股份有限公司 | Cooking utensil rice cooking control method and cooking utensil |
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