CN116725375A - Cooking method, cooking device, cooking apparatus, and storage medium - Google Patents
Cooking method, cooking device, cooking apparatus, and storage medium Download PDFInfo
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- CN116725375A CN116725375A CN202210203619.7A CN202210203619A CN116725375A CN 116725375 A CN116725375 A CN 116725375A CN 202210203619 A CN202210203619 A CN 202210203619A CN 116725375 A CN116725375 A CN 116725375A
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- 238000010411 cooking Methods 0.000 title claims abstract description 214
- 238000000034 method Methods 0.000 title claims abstract description 63
- 235000013305 food Nutrition 0.000 claims abstract description 296
- 239000000463 material Substances 0.000 claims abstract description 256
- 238000010438 heat treatment Methods 0.000 claims abstract description 71
- 238000004590 computer program Methods 0.000 claims description 4
- 235000012020 french fries Nutrition 0.000 description 11
- 230000006870 function Effects 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 230000003287 optical effect Effects 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 238000003491 array Methods 0.000 description 2
- 230000000630 rising effect Effects 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 230000001960 triggered effect Effects 0.000 description 2
- 208000003643 Callosities Diseases 0.000 description 1
- 206010020649 Hyperkeratosis Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming 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
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Cookers (AREA)
Abstract
The application discloses a cooking method, a cooking device, a cooking equipment and a storage medium, wherein the cooking method comprises the following steps: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor; determining a magnitude of the food material based on the first temperature value and the second temperature value; based on the magnitude of the food material, the food material is cooked in a second stage.
Description
Technical Field
The present application relates to intelligent household appliance technology, and relates to, but is not limited to, a cooking method, apparatus, device, and storage medium.
Background
At present, the cooking equipment can not automatically adjust the cooking firepower and the cooking time during cooking, and needs manual adjustment of a user, so that additional operation burden is brought to the user.
Disclosure of Invention
In view of this, the present application provides a cooking method, apparatus, device, storage medium.
In a first aspect, an embodiment of the present application provides a cooking method, the method including: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor; determining a magnitude of the food material based on the first temperature value and the second temperature value; based on the magnitude of the food material, the food material is cooked in a second stage.
In a second aspect, an embodiment of the present application provides a cooking apparatus, the apparatus comprising: the acquisition module is used for acquiring a first temperature value of the food material detected by the first temperature sensor and a second temperature value of the food material detected by the second temperature sensor in the first stage under the condition that the heating component is used for heating the food material in the cooking cavity by adopting specific power in the first stage; the first temperature sensor is closer to the heating assembly than the second temperature sensor; a first determination module for determining a magnitude of the food material based on the first temperature value and the second temperature value; and the temperature control module is used for cooking the food material in the second stage based on the magnitude of the food material.
In a third aspect, an embodiment of the present application provides a cooking apparatus, the apparatus comprising: the heating component is used for heating food materials in the cooking cavity; a first temperature sensor for detecting a first temperature value of the cooking cavity; a second temperature sensor for detecting a second temperature value of the cooking cavity; the first temperature sensor is closer to the heating assembly than the second temperature sensor; the control assembly is used for acquiring a first temperature value of the food material detected by the first temperature sensor and a second temperature value of the food material detected by the second temperature sensor in the first stage under the condition that the heating assembly is used for heating the food material in the cooking cavity by adopting specific power in the first stage; determining a magnitude of the food material based on the first temperature value and the second temperature value; based on the magnitude of the food material, the food material is cooked in a second stage.
In a fourth aspect, embodiments of the present application provide a computer readable storage medium having stored thereon a computer program which, when executed by a processor, performs steps in a cooking method according to embodiments of the present application.
According to the embodiment of the application, the magnitude of the food is determined according to the first temperature value detected by the first temperature sensor in the first stage and the second temperature value detected by the second temperature sensor, and the food is cooked in the second stage according to the magnitude of the food without manual adjustment by a user, so that the magnitude of the food can be determined more conveniently and accurately according to the magnitude relation between the two temperature values by utilizing the principle that the heat is not easy to penetrate when the food is more and the heat is easy to penetrate when the food is less, the taste of the food can be ensured, and the cooking experience of the user is improved.
Drawings
Fig. 1 is a schematic flow chart of a cooking method according to an embodiment of the application;
fig. 2 is a schematic view of a cooking apparatus according to an embodiment of the present application;
FIG. 3 is a flow chart of a method for determining food material content according to an embodiment of the application;
fig. 4 is a schematic view of a composition structure of a cooking apparatus according to an embodiment of the present application;
fig. 5 is a schematic view of another cooking apparatus according to an embodiment of the present application.
Detailed Description
The technical scheme of the application is further elaborated below with reference to the drawings and examples.
Fig. 1 is a schematic flow chart of a cooking method according to an embodiment of the present application, where the method may be applied to a cooking apparatus, as shown in fig. 1, and the method includes:
Step 102: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
wherein the cooking device may include, but is not limited to, an electric rice cooker, an electric stew pot, an electric pressure cooker, an electric steam pot, an air fryer; in the case where the cooking apparatus is an air fryer, as shown in FIG. 2, the air fryer 200 includes a heating assembly 201, a first temperature sensor 202, a second temperature sensor 203, a fry basket 204, a grill 205, a first fan assembly 206, and a second fan assembly 207.
Wherein the basket 204 is a cooking cavity of the air fryer 200 for placing food material to be cooked; the heating assembly 201 may be a heat pipe for heating the food material in the fry basket 204; the first temperature sensor 202 may be disposed at an edge of the top of the air fryer 200 away from the heating assembly 201, the second temperature sensor 203 may be disposed on a sidewall of the air fryer 200 at a bottom of the grill 205, and then the first temperature sensor 202 may be closer to the heating assembly 201 than the second temperature sensor 203, and a position of the first temperature sensor 202 may satisfy a shortest distance of the thermocouple position from the heating assembly 201 of greater than 1cm.
The first fan assembly 206 may be a first fan, also called a basket heating fan, for rotating the heated air heated by the heating assembly 201 to circulate in the basket 204; the second fan assembly 207 may be a second fan, also called a motor cooling fan, for rotating to dissipate heat.
The cooking process of the food material may include a temperature increasing stage and a temperature controlling stage, the temperature controlling stage being subsequent to the temperature increasing stage, the first stage may be a certain period of time in the temperature increasing stage; the specific power may be a first power, denoted as P 1 When heating is started, the power is maximum, and the food material can be heated to a target temperature value as soon as possible to shorten the heating time, wherein the target temperature value can be expressed as T target 。
Before the first stage, a preheating stage may be further included, in which the food material may be heated by using a preset power, and a first temperature value detected by the first temperature sensor and a second temperature value detected by the second temperature sensor are obtained in real time in the preheating stage, in which the food material may be heated by using the first power in the first stage and a preset number of first temperature values of the first temperature sensor may be recorded according to a preset frequency to obtain a first temperature array, where the first temperature array may be expressed as T 1 g, g represents a set (Group) of data, in which n first temperature values may be recorded, where n may be an integer greater than or equal to 1; similarly, a preset number of second temperature values of the second temperature sensor may be recorded according to a preset frequency to obtain a second temperature array, where the second temperature array may be represented as T 2 g, n second temperature values can be recorded in the n second temperature arrays; the preset frequency may be once per second, once per three seconds, etc.; the starting temperature value may be expressed as T set The starting temperature value may satisfy: t (T) set More than 60 ℃ (T) set >60 ℃ and the difference between the target temperature value and the starting temperature value is greater than 25 ℃ (i.e. T) set <T target -25℃)。
Step 104: determining a magnitude of the food material based on the first temperature value and the second temperature value;
wherein the magnitude of the food material may be used to measure how much of the food material is, in some embodiments, the magnitude of the food material includes a preset number of levels, e.g., a first level, a second level, a third level, a fourth level, etc., and as the level increases, the amount of food material also gradually increases; in other embodiments, the food material may be divided into a first order, a second order, and a third order by the food material order, where the first order may be considered as a small amount, the second order as a medium amount, and the third order as a large amount; in still other embodiments, the food material may be classified as large, medium, and small, or as large, heavy, small, micro, etc., by the food material scale.
Step 106: based on the magnitude of the food material, the food material is cooked in a second stage.
The second stage may be a period of the temperature increasing stage plus a period of the temperature controlling stage, and the second stage may also be a period of the temperature controlling stage.
According to the embodiment of the application, the magnitude of the food is determined according to the first temperature value detected by the first temperature sensor in the first stage and the second temperature value detected by the second temperature sensor, and the food is cooked in the second stage according to the magnitude of the food without manual adjustment by a user, so that the magnitude of the food can be determined more conveniently and accurately according to the magnitude relation between the two temperature values by utilizing the principle that the heat is not easy to penetrate when the food is more and the heat is easy to penetrate when the food is less, the taste of the food can be ensured, and the cooking experience of the user is improved.
The embodiment of the application also provides a cooking method, which comprises the following steps:
step S202: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
Step S204: determining a first average value of a preset number of first temperature values;
wherein the presettingThe number may be represented as n, the first average value may be an average value of a preset number of the first temperature values, and may be represented as T 1Avge The first average value may be expressed by the following formula (1):
T 1Avge ＝(T 1 g[1]+T 1 g[2]+…+T 1 g[n]) N formula (1);
wherein T is 1 g[1]Can represent a first temperature array T 1 The 1 st first temperature value in g, T 1 g[2]Can represent the 2 nd first temperature value, T in the first temperature array 1 g[n]An nth first temperature value in the first temperature array may be represented.
Step S206: determining a second average value of the preset number of second temperature values;
wherein the preset number can be represented as n, the second average value can be an average value of the preset number of the second temperature values, and can be represented as T 2Avge The second average value may be expressed by the following formula (2):
T 2Avge ＝(T 2 g[1]+T 2 g[2]+…+T 2 g[n]) N formula (2);
wherein T is 2 g[1]Can represent a second temperature array T 2 The 1 st first temperature value in g, T 2 g[2]Can represent the 2 nd second temperature value, T, in the second temperature array 2 g[n]An nth second temperature value in the second temperature array may be represented.
Step S208: determining an absolute value of a difference between the first average value and the second average value;
Wherein the absolute value of the difference may be expressed as T dec The absolute value of the difference can be expressed by the following formula (3):
T dec ＝|T 1Avge –T 2Avge formula (3);
step S210: determining the magnitude of the food according to the magnitude relation between the absolute value of the difference value and a preset threshold value;
wherein the magnitude relation may include an absolute value of the difference value being greater than the preset threshold, less than the preset threshold, and equal to the preset threshold.
The first temperature sensor and the second temperature sensor can be arranged at two ends of the cooking cavity, the first temperature sensor can be arranged above the frying basket, the second temperature sensor can be arranged below the frying basket, or the first temperature sensor can be arranged at the left side of the frying basket, and the second temperature sensor can be arranged at the right side of the frying basket.
Step S212: determining cooking parameters corresponding to the magnitude of the food material;
in some embodiments, the type of food material may be determined; determining the cooking parameter according to the type of the food material and the magnitude of the food material; the cooking parameters at least comprise cooking temperature and cooking duration; the food materials have different orders of magnitude, the corresponding cooking temperatures are different, and the cooking durations are different. Under the condition that the magnitude of the food material is small, the food material can be penetrated by a shorter cooking time and a lower cooking temperature; under the condition that the magnitude of the food material is medium, the food material can be penetrated without long cooking time and high cooking temperature; in the case of large amounts of food material, a longer cooking time period and a higher cooking temperature are required to penetrate the food material.
Step S214: based on the cooking parameters, the food material is cooked in a second stage.
According to the embodiment of the application, the magnitude of the food is determined according to the magnitude relation between the difference value between the first average value and the second average value and the preset threshold value, and the food is cooked in the second stage according to the magnitude of the food without manual adjustment by a user, so that the food magnitude can be determined more conveniently and accurately according to the magnitude of the difference value between the two temperature values by utilizing the principle that the heat is not easy to penetrate when the food is more (the difference value of the temperature values detected by the corresponding temperature sensors arranged at the two ends of the cooking cavity is larger) and the heat is easy to penetrate when the food is less (the difference value of the temperature values detected by the corresponding temperature sensors arranged at the two ends of the cooking cavity is smaller), the taste of the food can be ensured, and the cooking experience of the user is improved; the cooking parameters are determined according to the magnitude of the food, and then the food in the second stage is cooked based on the cooking parameters, so that the food can be cooked more accurately according to the magnitude of the food; by determining the cooking parameters according to the kind and magnitude of the food stuff, the cooking parameters can be determined more accurately.
The embodiment of the application also provides a cooking method, which comprises the following steps:
step S302: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
step S304: determining a first average value of a preset number of first temperature values;
step S306: determining a second average value of the preset number of second temperature values;
step S308: determining an absolute value of a difference between the first average value and the second average value;
step S310: determining an initial temperature of the food material;
wherein, since some food materials may be taken out from a refrigerating device or a freezing device (such as a refrigerator), whether the food materials are frozen food materials or normal-temperature fresh food materials can be judged by determining the initial temperature of the food materials; in the case that the food material is French fries, the food material may be frozen French fries taken out of a refrigerator or normal temperature fresh French fries, the set temperature of the frozen French fries may be a temperature value within a temperature range of-5 ℃ to 15 ℃, the set temperature of the normal temperature fresh French fries may be greater than 15 ℃, and if the temperature detected by the first temperature sensor at the start of heating is lower than the set temperature of the frozen French fries, the French fries are determined to be frozen French fries, otherwise, the French fries are determined to be normal temperature fresh French fries.
Step S312: determining a preset threshold according to the type and the initial temperature of the food materials;
the preset threshold value may include a first preset threshold value and a second preset threshold value, where the first preset threshold value is smaller than the second preset threshold value; the food material may be chicken wings, corns, french fries, etc., and in one embodiment, the type of the food material may be identified by an image sensor of the cooking device; in another embodiment, the type of the food material may be determined by a function key triggered by the user when cooking starts, and if the function key triggered by the user is "roast chicken wing", it may be determined that the type of the food material is chicken wing, the type of the food material and the initial temperature are different, and the corresponding first preset threshold and the second preset threshold may be different.
The method comprises the steps of cooking food materials of the same kind with different food material levels at different temperatures in a plurality of historical cooking processes, obtaining a third temperature value obtained by a first temperature sensor and a fourth temperature value obtained by a second temperature sensor of each food material level of each kind of food material at each initial temperature, determining a difference value between a third average value of a plurality of third temperature values and a fourth average value of a plurality of fourth temperature values, and determining a first preset threshold value and a second preset threshold value according to the difference value.
Assuming that the food material magnitude is small, and the corresponding difference value is a first reference difference value when the initial temperature is a first initial temperature; the food material level is a medium quantity, and the corresponding difference value when the initial temperature is the first initial temperature is a second reference difference value; the food material level is a large number, and the corresponding difference value when the initial temperature is the first initial temperature is a third reference difference value; the first and second preset thresholds may be determined from the first and third reference differences, e.g. the first reference difference is determined as the first preset threshold and the third reference difference is determined as the second preset threshold.
The first preset threshold and the second preset threshold may also be determined according to the first reference difference, the second reference difference and the third reference difference, for example, a value between the first reference difference and the second reference difference is determined as the first preset threshold, and a value between the second reference difference and the third reference difference is determined as the second preset threshold.
Step S314: determining that the magnitude of the food material is a first magnitude under the condition that the absolute value of the difference value is smaller than the first preset threshold value;
wherein the first magnitude may be considered as a small amount and the first preset threshold may be expressed as T smalfood A difference (T) between the first average value and the second average value dec ) Less than T smalfood If the difference is smaller, indicating that heat penetrates the food material more easily, it can be determined that the magnitude of the food material is a first magnitude representing a small amount.
Step S316: determining that the magnitude of the food material is a second magnitude when the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold;
wherein the second magnitude may be considered to be a medium magnitude and the second preset threshold may be expressed as T bigfood At the difference greater than or equal to T smalfood And is less than or equal to T bigfood And (3) the difference is moderate, which means that the heat is easier to penetrate through the food material, and the magnitude of the food material can be determined to be a second magnitude representing the medium.
Step S318: determining that the magnitude of the food material is a third magnitude under the condition that the absolute value of the difference value is larger than the second preset threshold value;
wherein it can be considered thatThe third magnitude is a large number, and when the difference is greater than T bigfood If the difference is large, indicating that the heat does not easily penetrate the food material, it can be determined that the magnitude of the food material is a third magnitude representing a large amount.
Step S320: cooking the food material in the second stage using the heating assembly for a first cooking time period based on a first cooking temperature with the magnitude of the food material being the first magnitude;
The target temperature value of the second stage corresponding to the type of the food material may include a first cooking temperature, a second cooking temperature and a third cooking temperature, and the target cooking duration of the second stage corresponding to the type of the food material may include a first cooking duration, a second cooking duration and a third cooking duration.
The second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature; the second cooking time period is longer than the first cooking time period and shorter than the third cooking time period.
Under the condition that the magnitude of the food material is small, the food material can be penetrated in a short time at a low temperature, and the food material is heated, namely, the first cooking temperature can be the lowest temperature control temperature corresponding to the food material of the type, and the first cooking duration can be the shortest cooking duration of the second stage corresponding to the food material of the type.
Step S322: cooking the food material in the second stage for a second cooking time period based on a second cooking temperature using the heating assembly if the magnitude of the food material is the second magnitude;
under the condition that the magnitude of the food material is medium, the food material can be penetrated without a long time and a very high temperature, and the food material is heated, namely, the second cooking temperature can be a medium temperature control temperature corresponding to the food material of the type, and the second cooking duration can be a medium cooking duration of a second stage corresponding to the food material of the type.
Step S324: cooking the food material in the second stage with the heating assembly for a third cooking time period based on a third cooking temperature with the food material of the third magnitude;
under the condition that the magnitude of the food materials is large, the food materials can be penetrated for a long time at a high temperature, and the food materials are heated, namely, the third cooking temperature can be the highest temperature control temperature corresponding to the food materials of the type, and the third cooking duration can be the longest cooking duration of the second stage corresponding to the food materials of the type.
According to the embodiment of the application, the preset threshold value is determined according to the types and the initial temperatures of the food materials, so that the corresponding preset threshold value can be determined for different types of food materials and different initial temperatures of the same type, the magnitude relation between the absolute value of the difference value of the two average values and the preset threshold value can be more accurately determined, and the magnitude of the food materials can be further more accurately determined; through when the order of food is different, cook food based on the cooking duration and the culinary art temperature of difference to can improve the culinary art efficiency of food on the basis of guaranteeing the taste of food.
The embodiment of the application also provides a cooking method, which comprises the following steps:
step S402: under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
step S404: determining a first average value of a preset number of first temperature values;
step S406: determining a second average value of the preset number of second temperature values;
step S408: determining an absolute value of a difference between the first average value and the second average value;
step S410: determining that the magnitude of the food material is a first magnitude under the condition that the absolute value of the difference value is smaller than the first preset threshold value;
step S412: determining that the magnitude of the food material is a second magnitude when the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold;
step S414: determining that the magnitude of the food material is a third magnitude under the condition that the absolute value of the difference value is larger than the second preset threshold value;
Step S416: cooking the food material in the second stage using the heating assembly for a first cooking time period based on a first cooking temperature with the magnitude of the food material being the first magnitude; controlling the fan assembly to rotate based on a first rotational speed;
the fan assembly is used for enabling air heated by the heating assembly to circulate in the cooking cavity, so that food materials can penetrate through the food materials faster, and the target rotating speed of the second stage corresponding to the type of the food materials can comprise a first rotating speed, a second rotating speed and a third rotating speed, wherein the second rotating speed is larger than the first rotating speed and smaller than the third rotating speed.
Under the condition that the magnitude of the food material is small, the food material can be penetrated by the lower rotating speed, and the food material is heated, namely, the first rotating speed can be the lowest rotating speed corresponding to the food material of the type, so that excessive water loss can be prevented, and the taste of a real object is improved.
Step S418: cooking the food material in the second stage for a second cooking time period based on a second cooking temperature using the heating assembly if the magnitude of the food material is the second magnitude; controlling the fan assembly to rotate based on a second rotating speed;
Under the condition that the magnitude of the food material is medium, the food material can be penetrated by the medium rotating speed, and the food material is heated.
Step S420: cooking the food material in the second stage with the heating assembly for a third cooking time period based on a third cooking temperature with the food material of the third magnitude; controlling the fan assembly to rotate based on a third rotating speed;
under the condition that the magnitude of the food materials is large, the food materials can be penetrated by the high rotating speed, and the food materials are heated, so that hot air and wind power can be large enough to penetrate the food materials.
According to the content of the food materials, the cooking temperature, the cooking duration and the rotating speed of the fan are adjusted, when a small amount of food materials are judged, the temperature is the low temperature corresponding to the food materials, the cooking time is the first cooking time, and the rotating speed of the fan is slowest, so that the food materials can be penetrated to heat the bottom of the food materials without great wind power, and the rotating speed of the fan is low, so that excessive water loss can be prevented, and the taste of the food is improved; in contrast, when a large amount of food materials are judged, the temperature is controlled to be the maximum temperature corresponding to the food materials, the cooking time is longest, the rotating speed of the fan is fastest, and the hot air and the wind power penetrate through the food materials sufficiently to heat the bottom.
It should be noted that, in the case where the second stage includes a temperature raising stage and a temperature control stage, the cooking parameter may further include a cooking power of the temperature raising stage.
If the food material level is determined to be medium, determining that the cooking power in the heating stage is a default cooking power preset by the cooking equipment and corresponding to the type of the food material, and when the food material level is determined to be small, properly reducing the cooking power on the basis of the default cooking power; conversely, when a large amount of food material is determined, the cooking power may be appropriately increased on the basis of the default cooking power.
In the embodiment of the application, the rotating speed of the fan assembly can be determined according to the magnitude of the food, so that when a small amount of food is determined, the temperature is controlled to be the minimum temperature corresponding to the food, the cooking time is shortest, the rotating speed of the fan is slowest, excessive water loss is prevented, and the mouthfeel of the food is improved; in contrast, when a large amount of food materials are judged, the temperature control temperature is the maximum temperature corresponding to the food materials, the cooking time is longest, the rotating speed of the fan is fastest, and the hot air and the wind power penetrate the food materials sufficiently to heat the bottom food materials, so that the food materials can be heated more uniformly.
In the related art, the weight of food materials cannot be known when the air fryer cooks, so that the firepower and the cooking time cannot be automatically adjusted, manual adjustment is needed, extra operation burden is brought to a user, and the high-end fryer has a weighing scheme, but the cost is high.
The embodiment of the application provides a method for judging the content of food materials by utilizing the temperature difference value of double temperature sensors in a temperature rising stage, wherein in a rapid temperature rising stage, for the same type of food materials, temperature numerical value recording is carried out in a specific temperature stage, a temperature array for a period of time is obtained, and the average value difference of the temperature arrays of 2 temperature sensors is utilized to judge the content of the food materials.
Fig. 3 is a flow chart of a method for judging food content according to an embodiment of the application, as shown in fig. 3, the method includes the following steps:
step 301: starting full-power heating, running the fan at full speed, and detecting a first temperature value of the first temperature sensor in real time;
wherein the first temperature value may be expressed as T 1 。
Step 302: judging whether the first temperature value is greater than a starting temperature value, if so, executing step 303, and if not, executing step 301;
wherein the first temperature value may be expressed as T 1 The starting temperature value may be expressed as T set Then judge T 1 >T set Whether or not it is.
Step 303: continuously recording a first temperature value of a first temperature sensor and a second temperature value of a second temperature sensor for 30 seconds to obtain a temperature array T 1 g[30]And T 2 g[30]；
Wherein, assuming that the first temperature sensor and the second temperature sensor each record a temperature value once per second, 30 first temperature values and 30 second temperature values may be recorded for 30 seconds.
Step 304: determining a first average of 30 first temperature values and a second average of 30 second temperature values, and determining an absolute value of a difference between the first average and the second average;
wherein the first average value may be expressed as T 1Avge The second average value may be denoted as T 2Avge The absolute value of the difference may be expressed as T dec 。
Step 305: judging whether the absolute value of the difference value is smaller than a first preset threshold value or not; if yes, go to step 306, if not, go to step 307;
wherein the first preset threshold value can be expressed as T smalfood 。
Step 306: determining the magnitude of the food material to be a small quantity, and setting the temperature control temperature, the cooking time and the fan rotating speed of the corresponding food material under the magnitude;
step 307: judging whether the absolute value of the difference value is larger than or equal to the first preset threshold value and smaller than or equal to a second preset threshold value; if yes, go to step 308, if not, go to step 309;
wherein the second preset threshold value can be expressed as T bigfood 。
Step 308: determining the magnitude of the food material as a medium, and setting the temperature control temperature, the cooking time and the fan rotating speed of the corresponding food material under the magnitude;
step 309: determining the magnitude of the food materials to be a large number, and setting the temperature control temperature, the cooking time and the fan rotating speed of the corresponding food materials under the magnitude.
Based on the foregoing embodiments, the embodiments of the present application provide a cooking apparatus, where the apparatus includes each module included, and each sub-module included in each module may be implemented by a processor in a cooking device; of course, the method can also be realized by a specific logic circuit; in practice, the processor may be a central processing unit (CPU, central Processing Unit), a microprocessor (MPU, microprocessor Unit), a digital signal processor (DSP, digital Signal Processing), or a field programmable gate array (FPGA, field Programmable Gate Array), or the like.
Fig. 4 is a schematic diagram of the composition structure of a cooking apparatus according to an embodiment of the present application, as shown in fig. 4, the apparatus 400 includes an obtaining module 401, a first determining module 402, and a temperature control module 403, where:
an obtaining module 401, configured to obtain, when a heating component is used to heat a food material in a cooking cavity with a specific power in a first stage, a first temperature value of the food material detected by a first temperature sensor in the first stage and a second temperature value of the food material detected by a second temperature sensor; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
A first determination module 402 for determining a magnitude of the food material based on the first temperature value and the second temperature value;
a temperature control module 403, configured to cook the food material in a second stage based on the magnitude of the food material.
In some embodiments, the first determining module 402 includes: a first determining submodule for determining a first average value of a preset number of first temperature values; a second determining sub-module for determining a second average value of the preset number of second temperature values; a third determination submodule for determining an absolute value of a difference between the first average value and the second average value; and the fourth determining submodule is used for determining the magnitude of the food material according to the magnitude relation between the absolute value of the difference value and a preset threshold value.
In some embodiments, the preset threshold includes a first preset threshold and a second preset threshold corresponding to the type of food material; the first preset threshold value is larger than the second preset threshold value;
the fourth determination sub-module includes: a first determining unit, configured to determine that the magnitude of the food material is a first magnitude when the absolute value of the difference value is smaller than the first preset threshold; a second determining unit, configured to determine that the magnitude of the food material is a second magnitude when the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold; a third determining unit, configured to determine that the magnitude of the food material is a third magnitude if the absolute value of the difference value is greater than the second preset threshold; wherein the amount of the second order of food material is less than the amount of the third order of food material and greater than the amount of the first order of food material.
In some embodiments, the temperature control module comprises: a fifth determining submodule for determining cooking parameters corresponding to the magnitude of the food material; and the temperature control sub-module is used for cooking the food materials in the second stage based on the cooking parameters.
In some embodiments, the cooking parameters include at least a cooking temperature and a cooking duration; the control Wen Zimo block comprises: a first temperature control unit for cooking the food material for a first cooking period based on a first cooking temperature with the heating assembly in the second stage, if the magnitude of the food material is the first magnitude; a second temperature control unit for cooking the food material for a second cooking period based on a second cooking temperature with the heating assembly in the second stage, if the magnitude of the food material is the second magnitude; a third temperature control unit for cooking the food material for a third cooking period based on a third cooking temperature with the heating assembly in the second stage, if the magnitude of the food material is the third magnitude; the second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature, and the second cooking time period is longer than the first cooking time period and less than the third cooking time period.
In some embodiments, the cooking parameters further comprise a rotational speed of the fan assembly; the fan assembly is used for circulating the air heated by the heating assembly in the cooking cavity; the control Wen Zimo block further comprises: a fourth temperature control unit for controlling the fan assembly to rotate based on a first rotational speed in the second stage, in the case that the magnitude of the food is the first magnitude; a fifth temperature control unit, configured to control, in the second stage, the fan assembly to rotate based on a second rotational speed, in the case where the magnitude of the food is the second magnitude; a sixth temperature control unit, configured to control, in the second stage, the fan assembly to rotate based on a third rotational speed, in a case where the magnitude of the food material is the third magnitude; wherein the second rotational speed is greater than the first rotational speed and less than the third rotational speed.
In some embodiments, the apparatus further comprises: the second determining module is used for determining the type of the food materials; the fifth determination submodule includes: and a fourth determining unit for determining the cooking parameter according to the type of the food material and the magnitude of the food material.
In some embodiments, the apparatus further comprises: a third determining module for determining an initial temperature of the food material; and the fourth determining module is used for determining the preset threshold according to the type and the initial temperature of the food materials.
The description of the apparatus embodiments above is similar to that of the method embodiments above, with similar advantageous effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus of the present application, please refer to the description of the embodiments of the method of the present application.
Fig. 5 is a schematic view of another cooking apparatus according to an embodiment of the present application, as shown in fig. 5, the cooking apparatus includes:
a heating assembly 501 for heating food material in the cooking cavity 502;
a first temperature sensor 503 for detecting a first temperature value of the cooking cavity 502;
a second temperature sensor 504 for detecting a second temperature value of the cooking cavity 502; the first temperature sensor 503 is closer to the heating element than the second temperature sensor 504;
a control unit 505 for acquiring a first temperature value of the food material detected by the first temperature sensor 503 and a second temperature value of the food material detected by the second temperature sensor 504 in the first stage, when the heating unit 501 heats the food material in the cooking cavity 502 with a specific power in the first stage; determining a magnitude of the food material based on the first temperature value and the second temperature value; based on the magnitude of the food material, the food material is cooked in a second stage.
It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a separate product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solution of the embodiments of the present application may be embodied essentially or in a part contributing to the related art in the form of a software product stored in a storage medium, comprising several instructions for causing a cooking apparatus to perform all or part of the method according to the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, an optical disk, or other various media capable of storing program codes. Thus, embodiments of the application are not limited to any specific combination of hardware and software.
Accordingly, an embodiment of the present application provides a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the cooking method provided in the above-described embodiment.
It should be noted here that: the description of the storage medium and apparatus embodiments above is similar to that of the method embodiments described above, with similar benefits as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and the apparatus of the present application, please refer to the description of the method embodiments of the present application.
It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in various embodiments of the present application, the sequence numbers of the foregoing processes do not mean the order of execution, and the order of execution of the processes should be determined by the functions and internal logic thereof, and should not constitute any limitation on the implementation process of the embodiments of the present application. The foregoing embodiment numbers of the present application are merely for the purpose of description, and do not represent the advantages or disadvantages of the embodiments.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.
In the several embodiments provided by the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above described device embodiments are only illustrative, e.g. the division of the units is only one logical function division, and there may be other divisions in practice, such as: multiple units or components may be combined or may be integrated into another system, or some features may be omitted, or not performed. In addition, the various components shown or discussed may be coupled or directly coupled or communicatively coupled to each other via some interface, whether indirectly coupled or communicatively coupled to devices or units, whether electrically, mechanically, or otherwise.
The units described above as separate components may or may not be physically separate, and components shown as units may or may not be physical units; can be located in one place or distributed to a plurality of network units; some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment. In addition, each functional unit in each embodiment of the present application may be integrated in one processing unit, or each unit may be separately used as one unit, or two or more units may be integrated in one unit; the integrated units may be implemented in hardware or in hardware plus software functional units.
Those of ordinary skill in the art will appreciate that: all or part of the steps for implementing the above method embodiments may be implemented by hardware related to program instructions, and the foregoing program may be stored in a computer readable storage medium, where the program, when executed, performs steps including the above method embodiments; and the aforementioned storage medium includes: a mobile storage device, a Read Only Memory (ROM), a magnetic disk or an optical disk, or the like, which can store program codes. Alternatively, the above-described integrated units of the present application may be stored in a computer-readable storage medium if implemented in the form of software functional modules and sold or used as separate products. Based on such understanding, the technical solution of the embodiments of the present application may be embodied essentially or in a part contributing to the related art in the form of a software product stored in a storage medium, comprising several instructions for causing a cooking apparatus to perform all or part of the method according to the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a removable storage device, a ROM, a magnetic disk, or an optical disk.
The methods disclosed in the method embodiments provided by the application can be arbitrarily combined under the condition of no conflict to obtain a new method embodiment. The features disclosed in the several product embodiments provided by the application can be combined arbitrarily under the condition of no conflict to obtain new product embodiments. The features disclosed in the embodiments of the method or the apparatus provided by the application can be arbitrarily combined without conflict to obtain new embodiments of the method or the apparatus.
The foregoing is merely an embodiment of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily think about changes or substitutions within the technical scope of the present application, and the changes and substitutions are intended to be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (11)
1. A cooking method, the method comprising:
under the condition that a heating component is used for heating food materials in a cooking cavity at a first stage by adopting specific power, a first temperature value of the food materials detected by a first temperature sensor at the first stage and a second temperature value of the food materials detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
Determining a magnitude of the food material based on the first temperature value and the second temperature value;
based on the magnitude of the food material, the food material is cooked in a second stage.
2. The method of claim 1, wherein the determining the magnitude of the food material based on the first temperature value and the second temperature value comprises:
determining a first average value of a preset number of first temperature values;
determining a second average value of the preset number of second temperature values;
determining an absolute value of a difference between the first average value and the second average value;
and determining the magnitude of the food material according to the magnitude relation between the absolute value of the difference value and a preset threshold value.
3. The method according to claim 2, wherein the preset threshold comprises a first preset threshold and a second preset threshold corresponding to the type of food material; the first preset threshold value is smaller than the second preset threshold value;
the determining the magnitude of the food material according to the magnitude relation between the absolute value of the difference value and a preset threshold value comprises the following steps:
determining that the magnitude of the food material is a first magnitude under the condition that the absolute value of the difference value is smaller than the first preset threshold value;
Determining that the magnitude of the food material is a second magnitude when the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold;
determining that the magnitude of the food material is a third magnitude under the condition that the absolute value of the difference value is larger than the second preset threshold value; wherein the amount of the second order of food material is less than the amount of the third order of food material and greater than the amount of the first order of food material.
4. A method according to claim 3, wherein cooking the food material in a second phase based on the magnitude of the food material comprises:
determining cooking parameters corresponding to the magnitude of the food material;
based on the cooking parameters, the food material is cooked in a second stage.
5. The method of claim 4, wherein the cooking parameters include at least a cooking temperature and a cooking duration;
the cooking of the food material in the second stage based on the cooking parameters includes:
cooking the food material in the second stage using the heating assembly for a first cooking time period based on a first cooking temperature with the magnitude of the food material being the first magnitude;
Cooking the food material in the second stage for a second cooking time period based on a second cooking temperature using the heating assembly if the magnitude of the food material is the second magnitude;
cooking the food material in the second stage with the heating assembly for a third cooking time period based on a third cooking temperature with the food material of the third magnitude;
the second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature, and the second cooking time period is longer than the first cooking time period and less than the third cooking time period.
6. The method of claim 5, wherein the cooking parameter further comprises a rotational speed of a fan assembly; the fan assembly is used for circulating the air heated by the heating assembly in the cooking cavity;
the cooking of the food material in the second stage based on the cooking parameters further comprises:
controlling the fan assembly to rotate based on a first rotational speed in the second stage if the magnitude of the food material is the first magnitude;
controlling the fan assembly to rotate based on a second rotational speed in the second stage if the magnitude of the food is the second magnitude;
Controlling the fan assembly to rotate based on a third rotational speed in the second stage if the magnitude of the food is the third magnitude;
wherein the second rotational speed is greater than the first rotational speed and less than the third rotational speed.
7. The method according to any one of claims 4 to 6, further comprising: determining the type of the food material;
the determining the cooking parameter corresponding to the magnitude of the food material comprises the following steps:
determining the cooking parameter according to the type of the food material and the magnitude of the food material.
8. The method of claim 7, wherein the method further comprises:
determining an initial temperature of the food material;
and determining the preset threshold according to the type and the initial temperature of the food materials.
9. A cooking device, the device comprising:
the acquisition module is used for acquiring a first temperature value of the food material detected by the first temperature sensor and a second temperature value of the food material detected by the second temperature sensor in the first stage under the condition that the heating component is used for heating the food material in the cooking cavity by adopting specific power in the first stage; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
A first determination module for determining a magnitude of the food material based on the first temperature value and the second temperature value;
and the temperature control module is used for cooking the food material in the second stage based on the magnitude of the food material.
10. A cooking apparatus, the apparatus comprising:
the heating component is used for heating food materials in the cooking cavity;
a first temperature sensor for detecting a first temperature value of the cooking cavity;
a second temperature sensor for detecting a second temperature value of the cooking cavity; the first temperature sensor is closer to the heating assembly than the second temperature sensor;
the control assembly is used for acquiring a first temperature value of the food material detected by the first temperature sensor and a second temperature value of the food material detected by the second temperature sensor in the first stage under the condition that the heating assembly is used for heating the food material in the cooking cavity by adopting specific power in the first stage; determining a magnitude of the food material based on the first temperature value and the second temperature value; based on the magnitude of the food material, the food material is cooked in a second stage.
11. A computer readable storage medium, on which a computer program is stored, characterized in that the computer program, when being executed by a processor, carries out the steps of the cooking method according to any one of claims 1 to 8.
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| CN202210203619.7A CN116725375A (en) | 2022-03-03 | 2022-03-03 | Cooking method, cooking device, cooking apparatus, and storage medium |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210203619.7A CN116725375A (en) | 2022-03-03 | 2022-03-03 | Cooking method, cooking device, cooking apparatus, and storage medium |
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