CN117397993A

CN117397993A - Cooking equipment control method, working method, cooking method and cooking equipment

Info

Publication number: CN117397993A
Application number: CN202311403887.4A
Authority: CN
Inventors: 钱凯
Original assignee: Suzhou Shiwan Delicious Technology Co ltd
Current assignee: Suzhou Shiwan Delicious Technology Co ltd
Priority date: 2023-10-26
Filing date: 2023-10-26
Publication date: 2024-01-16

Abstract

The application provides a cooking equipment control method, a working method, a cooking method and cooking equipment. The cooking equipment is provided with a pot body, a stirring assembly, a feeding device and a heating device, wherein powdery food materials are accommodated in the pot body. The control method comprises the following steps: controlling a feeding device to add liquid which is proportional to the powdery food material into the pot body; controlling a heating device to heat the pot body and the stirring component to stir the powdery food material and the liquid to form a pimple-shaped semi-finished product; when the dough-like semi-finished product meets the requirements, controlling a feeding device to add edible oil into the pot body, and a heating device to continuously heat the pot body and a stirring assembly to stir the dough-like semi-finished product so as to seal the dough-like semi-finished product; controlling the feeding device to add auxiliary materials into the pot body so as to cook the dough-shaped semi-finished product after oil sealing. The scheme realizes the preparation and the cooking integrated continuous cooking operation of the dough-like semi-finished product in the pot body, and the dough-like semi-finished product is sealed, so that the dough-like semi-finished product is prevented from being adhered during cooking, and the strength of the dough-like semi-finished product can be increased.

Description

Cooking equipment control method, working method, cooking method and cooking equipment

Technical Field

The application relates to the technical field of intelligent household appliances, in particular to a cooking equipment control method, a working method, a cooking method and cooking equipment.

Background

At present, when a dough is cooked, the traditional cooking mode is to mix and stir flour and water manually to form a plurality of dispersed small dough blocks, namely dough balls; after that, the dough drops are moved into a pot for cooking. The traditional cooking mode has the problems that dough drops are complicated to manufacture, the forming is uncontrollable, the bottom of the pot is easy to adhere during cooking, and the like.

Disclosure of Invention

In view of the above, the present application provides a cooking apparatus control method, a working method, a cooking method and a cooking apparatus that solve or at least partially solve the above problems.

In one embodiment of the present application, a cooking apparatus control method is provided. The cooking equipment is provided with a pot body, a stirring assembly, a feeding device and a heating device, wherein the powdery food material is contained in the pot body. The method comprises the following steps:

controlling the feeding device to feed liquid which is proportional to the powdery food material into the pot body;

controlling the heating device to heat the pot body and the stirring assembly to stir powdery food materials and liquid in the pot body so as to form a pimple-shaped semi-finished product;

When the dough-like semi-finished product meets the requirements, controlling the feeding device to add edible oil into the pot body, continuously heating the pot body by the heating device, and stirring the dough-like semi-finished product by the stirring assembly so as to seal the dough-like semi-finished product;

and controlling the feeding device to add auxiliary materials into the pot body so as to cook the dough-like semi-finished product after oil sealing by using the auxiliary materials.

In another embodiment of the present application, a cooking apparatus operating method is also provided. The method comprises the following steps:

determining the liquid injection amount according to the powdery food material in the pot body of the cooking equipment;

injecting liquid into the pot body according to the liquid injection quantity;

heating the pot body and stirring the powdery food material and the liquid to obtain a pimple-shaped semi-finished product;

when the pimple-shaped semi-finished product meets the requirement, edible oil is added into the pot body, and meanwhile, the pot body is continuously heated and stirred to seal the pimple-shaped semi-finished product;

adding auxiliary materials into the pot body to cook the dough-shaped semi-finished product after oil sealing by using the auxiliary materials.

In yet another embodiment of the present application, a cooking apparatus operating method is also provided. The method comprises the following steps:

injecting liquid into the pot body according to the liquid injection quantity;

heating the pan body and stirring the powdery food material and the liquid to obtain a pimple-shaped semi-finished product;

and when the oil seal finishing condition is met, obtaining the dough-like semi-finished product after the oil seal for cooking.

In yet another embodiment of the present application, a cooking method is also provided that is suitable for a cooking apparatus having a pan with a powdered food material therein, a stirring assembly, a charging device, and a heating device. The method comprises the following steps:

controlling the feeding device to add liquid proportional to the powdery food material into the pot body, and controlling the stirring assembly to stir the powdery food material and the liquid in the pot body and the heating device to heat the pot body so as to form a pimple-shaped semi-finished product;

Still another embodiment of the present application provides a cooking apparatus including: the device comprises a pot body, a stirring assembly, a feeding device, a heating device and a control device; wherein the pot body is internally provided with powdery food materials; the control device is connected with the stirring assembly, the feeding device and is used for realizing the steps in the cooking equipment control method provided by the embodiment of the application, or the working method of the cooking equipment provided by each embodiment of the application, or the cooking method provided by the embodiment of the application.

In the technical scheme that this application embodiment provided, cooking equipment has a pot body, stirring subassembly, feeding device and heating device, and the internal holding of pot has likepowder food material, when controlling cooking equipment, specifically: firstly, controlling a feeding device to add liquid which is set with the powdery food material into a pot body; further, the heating device is controlled to heat the pot body and the stirring component to stir the powdery food material and the liquid so as to form a pimple-shaped semi-finished product; when the dough-like semi-finished product meets the requirements, the feeding device is controlled to feed edible oil into the pot body, the heating device continuously heats the pot body and the stirring component to stir the dough-like semi-finished product, so as to seal the dough-like semi-finished product; and then, controlling the feeding device to add auxiliary materials into the pot body so as to cook the dough-like semi-finished product after oil sealing by using the auxiliary materials. From the above, the scheme directly realizes the integrated continuous cooking operation of the dough-shaped semi-finished product in the pot body, almost no user participation is needed during the cooking operation, the hands of the user can be effectively liberated, the cooking speed is increased, and more convenient cooking experience is provided for the user. In addition, through the oil seal for the dough-like semi-finished product, the phenomenon that the dough-like semi-finished product is stuck and loosened to form paste and the like in the process of cooking the dough-like semi-finished product can be effectively avoided, the strength of the dough-like semi-finished product can be increased, and the taste and the texture of the dough-like semi-finished product are ensured.

In another technical scheme provided by the embodiment of the application, after determining the corresponding liquid injection amount according to the powdery food material in the pot body of the cooking equipment, injecting liquid into the pot body according to the liquid injection amount; heating the pan body and stirring the powdery food material and the liquid to obtain a pimple-shaped semi-finished product; when the pimple-shaped semi-finished product meets the requirements, edible oil is added into the pot body, and meanwhile, the pot body is continuously heated and the pimple-shaped semi-finished product is stirred so as to seal the pimple-shaped semi-finished product; and adding auxiliary materials into the pot body, so as to cook the dough-shaped semi-finished product after oil sealing by using the auxiliary materials. Therefore, the scheme directly realizes the integrated continuous cooking operation of the preparation and cooking of the pimple-shaped semi-finished product in the pot body, and can effectively accelerate the cooking speed of the corresponding dishes. In addition, through the oil seal for the dough-like semi-finished product, adhesion, loosening, batter formation and the like in the process of boiling the dough-like semi-finished product can be effectively avoided, the strength of the dough-like semi-finished product can be increased, and the taste and the texture of the dough-like semi-finished product are ensured.

Drawings

In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, a brief description will be given below of the drawings that are needed in the embodiments or the prior art descriptions, and it is obvious that the drawings in the following description are some embodiments of the present application, and that other drawings can be obtained according to these drawings without inventive effort for a person skilled in the art.

Fig. 1a and 1b are schematic general structural views of a cooking apparatus according to an embodiment of the present application;

fig. 1c is a schematic structural view of a stirring assembly in a cooking apparatus according to an embodiment of the present disclosure;

fig. 2 is a schematic structural view of a pan body assembly in a cooking apparatus according to an embodiment of the present application;

fig. 3a to 3c are schematic structures of a charging device in a cooking apparatus according to an embodiment of the present application;

fig. 4 is a schematic flow chart of a cooking apparatus control method according to an embodiment of the present disclosure;

fig. 5 and fig. 6 are schematic flow diagrams of a working method of a cooking device according to an embodiment of the present application.

Detailed Description

Pimple dishes are very popular dishes for people, especially pimple soup. The pimple soup is a relatively traditional food, and has the characteristics of rich flour fragrance, rich collocation, easy digestion, suitability for people of all ages and the like. Dough drops are the main raw materials of the dough drop soup, and are mainly small dough made of flour, water and the like. When preparing the dough drop soup, the traditional method mainly comprises the steps of manually mixing and stirring flour, water and the like until the flour is stirred to form a plurality of small dough blocks such as dispersed floccules or balls, and the like, so that the dough drop is obtained; then, the dough drops are moved into the boiled soup for boiling until the dough drops become soft and well cooked, and the boiled dough drops and the soup are eaten together, thus forming the dough drop soup. However, the conventional pimple soup preparation method has the following problems:

1) The formation of dough drops is not controllable. Because the dough drops are mainly formed by manually mixing and stirring flour, water and the like, uneven grains, poor appearance, different hardness and the like of the dough drops are often caused, so that the dough drops have poor taste. Moreover, the water adding quantity, the water adding speed and the like can influence the formation and the taste of the dough drops, and the water adding quantity, the water adding speed and the like are difficult to control by manual water adding, so that the dough drops cannot be formed, and the taste of the dough drops is poor.

2) The cooking experience is highly demanding. In the process of preparing the dough drops, a certain operation threshold is provided for stirring and stirring the flour, the water and the like, and a relatively rich experience is required.

3) The boiling process is easy to cause sticking of the bottom of the pot or different dough drops. Because the dough drops have certain viscosity, the dough drops need to be stirred regularly when being boiled, otherwise, the dough drops are easy to be stuck to the bottom of a pot or different dough drops are easy to be stuck.

4) The whole manufacturing process is complex, and the problems of resource waste and the like exist. The dough drops are cooked in a pot after being manufactured in one container, the user needs to operate in two stages, the operation is complicated, the user also needs to clean the container for manufacturing the dough drops, and waste of water resources, manpower resources and the like exists.

In order to solve the problems, the application provides a cooking device control method, a cooking device working method and a cooking device. According to the scheme, the continuous cooking operation of the preparation and cooking integration can be realized by using the cooking equipment aiming at the dough drops, the texture and the taste of the dough drops can be effectively ensured, the cooking time in the whole process is short, and the manual participation is small.

It should be noted here that the above-mentioned dough drop is one of the dough drop semi-finished products described in the context of the present application.

In order to enable those skilled in the art to better understand the present application, the following description will make clear and complete descriptions of the technical solutions in the embodiments of the present application with reference to the accompanying drawings in the embodiments of the present application.

In some of the flows described in the specification, claims, and drawings described above, a plurality of operations occurring in a particular order are included, and the operations may be performed out of order or concurrently with respect to the order in which they occur. The sequence numbers of operations such as 101, 102, etc. are merely used to distinguish between the various operations, and the sequence numbers themselves do not represent any order of execution. In addition, the flows may include more or fewer operations, and the operations may be performed sequentially or in parallel. It should be noted that, the descriptions of "first" and "second" herein are used to distinguish different modes, devices, modules, etc., and do not represent a sequential order, and are not limited to the "first" and "second" being different types. Furthermore, the embodiments described below are only some, but not all, of the embodiments of the present application. All other embodiments, which can be made by those skilled in the art based on the embodiments herein without making any inventive effort, are intended to be within the scope of the present application.

Before describing the method embodiments provided in the present application, a detailed description of the cooking apparatus provided in the present application is provided with reference to fig. 1 to 3 c. Fig. 1 shows a general structural schematic diagram of a cooking device, fig. 2 shows a structural schematic diagram of a pot assembly in the cooking device, and fig. 3a to 3c show structural schematic diagrams of a charging device in the cooking device.

As seen in fig. 1 and 2, the cooking apparatus comprises: a pan body assembly 1. The pot body assembly 1 comprises a pot body 11, a pot cover 15 and a base 13. The pot cover 15 covers the opening of the pot body 11 to form a cooking cavity. The base 13 is used for supporting the pan body 11, so that the pan body 11 can be stably placed on the base 13. The base 13 has opposite front and rear sides, and the front side may be provided with interaction means 131, control switches 132, etc. The interaction device (display operation panel) 131 is used for man-machine interaction, such as displaying information of cooking steps to a user, a digital menu for the user to select a desired cooking, a stirring mode for the user to configure food materials, and the like. The control switch 132 may be used to input corresponding control instructions to the cooking apparatus, wherein the control switch 132 may be operated in the following manners, but not limited to: circumferential rotation, pressing, touching, etc. In addition, a heating device (not shown) is provided between the front and rear sides of the base 13 for heating the food material in the cooking cavity when the pot 11 is placed on the base 13 for cooking the food material. In particular, the heating device may be, but is not limited to, an electromagnetic coil that heats the food material by the magnetic radiation generated by the electromagnetic coil.

Further, the pan body assembly 1 may further include: arm assembly 14 provides support as lid 15 opens and closes. Specifically, the arm assembly 14 may include a boom 142 and a support arm 141. The support arm 141 is fixedly provided at the rear side of the base 13. One end of the cantilever 142 is connected to the support arm 141 and the other end is connected to the lid 15, so that the lid 15 can be suspended above the base 13. The cantilever 142 is rotatable relative to the support arm 141. The lid 15 moves toward or away from the body with the rotation of the cantilever arm 142 with respect to the support arm 141, thereby being in at least a closed state or an open state. The cover 15 is in a closed state, that is, the cover covers the pot body and contacts with the pot body. The pot cover 15 is in an open state, and the pot body is open.

Further, the pan body assembly 1 may further include: the stirring assembly is arranged on the inner side surface of the pot cover 15. When the pot cover 15 is covered on the pot body 11, the stirring assembly is positioned in the cooking cavity and can stir the food materials in the cooking cavity when the food materials are cooked.

The stirring assembly comprises a transmission device 16 (see fig. 1 c) and a stirring shovel connected to the transmission device 16, wherein the transmission device 16 is connected with the inner side surface of the pot cover 15 and can rotate relative to the pot cover 15. The stirring blade is rotatably connected to the transmission 16. The transmission 16 can drive the stirring shovel to rotate. When the pot cover 15 is covered on the pot body, the stirring shovel can be attached to the inner wall of the pot body. The inner wall of the pot body comprises an inner bottom wall and an inner side wall.

In one embodiment, as shown in FIG. 1a, the stirring blade includes a first stirring blade 121. The first blade 121 is in the form of a blade and is connected to the transmission 16 by a stirring shaft (not shown) in the stirring assembly. The first stirring shovel 121 and the stirring shaft are separate pieces connected together, and the stirring shaft drives the first stirring shovel 121 to rotate and/or lift. Alternatively, the first stirring blade 121 and the stirring shaft are integrally formed. The materials of the first stirring blade 121 and the stirring shaft may be the same or different.

In another embodiment, as shown in fig. 1b, the stirring blade includes a second stirring blade 122 in addition to the first stirring blade 121. The second stirring blade 122 is an auxiliary blade, and mainly serves to assist stirring. Specifically, the first stirring shovel 121 and the second stirring shovel 122 are relatively fixedly arranged, and more specifically, the second stirring shovel 122 is arranged above the first stirring shovel. The first stirring blade 121 and the second stirring blade 122 have the same revolution axis l ₀ When the cooking device controls the first stirring shovel 121 and the second stirring shovel 122 to move, the first stirring shovel 121 and the second stirring shovel 122 are both arranged on the revolution shaft l ₀ Is driven by (a) to surround the revolution axis l ₀ Performing revolution; further, the first stirring blade 121 is disposed around the revolution axis l ₀ While revolving, the rotating shaft l also surrounds the rotating shaft ₁ And (5) autorotation is performed. Of course, for the first stirring blade 121 and the second stirring blade 122, a separate control manner may be adopted in addition to the simultaneous control manner described above, such as: in controlling the rotation of the first stirring blade 121, the second stirring blade is controlled to perform continuous rotation or intermittent rotation or stop rotation, or the like.

When the pot cover 15 is covered on the pot body, the first stirring shovel 121 and the second stirring shovel 121 can be attached to the inner wall of the pot body without gaps, so that small dough can be prevented from being rubbed into large dough between the stirring shovel and the pot body in the process of stirring powdery food and liquid by using the stirring shovel, and the manufactured dough (i.e. a dough-shaped semi-finished product described below) does not meet the requirements. In particular, when the lid 15 is covered on the pot body, the first stirring blade 121 can be attached (or abutted) to the inner bottom wall of the pot body, and a part of the second stirring blade 122 can be attached to the inner side wall of the pot body. As seen in fig. 1c, second stirring blade 122 may be "L" shaped, including extension 1221 and stirring portion 1222; when the pot cover 15 is covered on the pot body, the extending part 1221 is parallel to the inner bottom wall of the pot body, and the stirring part 1222 is attached to the inner side wall of the pot body and can be used for scraping various foods adhered to the inner side wall of the pot body.

For a more detailed description of the components of the mixing assembly including the mixing blade, the drive mechanism, etc., see prior art.

Further, the pan body assembly 1 may further include: a drive mechanism (not shown). A drive mechanism may be provided on the cantilever 142 and in driving connection with the agitator assembly. The driving mechanism is used for outputting driving forces such as rotary power and/or lifting power so as to drive the stirring shovel in the stirring assembly to rotate and/or lift, so that the food materials are stirred horizontally and/or turned up and down.

In the specific implementation, when the stirring shovel is driven to stir at different speeds, the revolution speed and/or the rotation speed corresponding to the stirring shovel are different.

For example, when the stirring blade is driven to stir at a low speed, the revolution speed of the first stirring blade 121 and the second stirring blade 122 is 50 to 60rpm (representing revolution 50 to 60 times per minute), and the rotation speed of the second stirring blade 122 is 75 to 90rpm (representing revolution 75 to 90 times per minute); when the stirring blade is driven to stir at a medium speed, the revolution speed of the first stirring blade 121 and the second stirring blade 122 is 60 to 65rpm, and the rotation speed of the second stirring blade 122 is 90 to 100rpm; when the stirring blade is driven to stir at a high speed, the revolution speed of the first stirring blade 121 and the second stirring blade 122 is 65rpm or more, and the rotation speed of the second stirring blade 122 is 100rpm or more. In the above, rpm, which is called revolutions per minute in its entirety, indicates the number of rotations per minute.

In the following, when the dough-like dish is cooked by using the cooking equipment, the dough-like semi-finished product is manufactured, and the stirring shovel is driven to rotate and stir at high speed, so that the added liquid can be quickly broken into small liquid beads, and the small liquid beads are adhered to the powdery food material to form the dough-like semi-finished product.

Further, the pan body assembly 1 may further include: the control device can be arranged in the base 13. The control device may be a device with data processing and control capabilities, such as a single chip microcomputer, a micro control unit (Microcontroller Unit, MCU), a central processing unit (Central Processing Unit, CPU), a processing chip implemented based on a field programmable gate array (Field Programmable Gate Array, FPGA) or a complex programmable logic device (Complex Programming Logicdevice, CPLD), etc., which is not limited in this embodiment. For a description of the specific functioning of the control device, reference is made to the description of the method embodiments provided below.

Further, the pot body assembly may further include: sensors, timers, etc. The sensors may include, but are not limited to: an image sensor, a weight sensor, etc. The image sensor can be used for collecting images of food materials in the pot body. The weight sensor can be arranged in the base, and can be particularly arranged on the base and used for placing the position of the pot body, so that the weight information of the pot body can be acquired through the weight sensor, and the weight information of food materials in the pot body can be determined.

In addition to the cooking apparatus comprising the pan body assembly 1, in other embodiments, the cooking apparatus may further comprise: and a feeding device 2. As shown in fig. 1, the feeding device 2 is disposed at one side of the pan body assembly 1, and the feeding device 2 communicates with the pan body assembly 1 through a feed pipe 23. During cooking, the charging device 2 can provide corresponding seasonings, water and food materials to the pot body assembly.

As shown in fig. 1 and 3a to 3c, the charging device 2 comprises a first storage assembly 21. The first storage assembly 21 is used for providing seasonings such as water, salt, soy sauce, vinegar, oil and the like to the pot body of the pot body assembly.

The first magazine assembly 21 may include, but is not limited to, at least one seasoning box and a feeding mechanism. Each seasoning box may be used to store one seasoning. The feeding mechanism is used for conveying the seasonings in the seasoning box into the pot body in an accurate quantity. Specifically, the feeding mechanism can be composed of a feeding pipeline and a feeding pump, two ends of the feeding pipeline are respectively communicated with the seasoning box and the pot body assembly, and the feeding pump conveys seasonings in the seasoning box into the pot body through the feeding pipeline.

Further, the charging device 2 may further comprise a second magazine assembly 22. The second storage component 22 is used for feeding meat, vegetables, rice, flour, shallot, ginger, garlic and other food materials into the pot body of the pot body component.

The second cartridge assembly 22 may include, but is not limited to: a frame 221, a food throwing box 223 and a food throwing mechanism. The feeding box 223 is provided on the frame 221. The feeding box 223 is used for placing food materials. The feeding mechanism is arranged in the frame 221 and is used for driving the feeding box 223 positioned at the top to turn over towards the direction of the pot body, so that food materials in the feeding box 223 are fed into the pot body.

In particular, as shown in fig. 3b and 3c, the feeding mechanism may comprise a feeding arm 224, an electromagnetic member 226, a conductive device 225, a drive motor, etc. The feeding arm 224 is rotatably connected to the frame 221, and the driving motor is used for driving the feeding arm to rotate. The rack 221 is provided with a feeding arm slot 2210 penetrating to the top of the rack 221, the feeding arm 224 is disposed in the feeding arm slot 2210, the feeding arm 224 may be provided with a hinge shaft (not shown in the figure), the hinge shaft penetrates through a slot wall of the feeding arm slot 2210, and the feeding arm 224 is hinged on the rack through the hinge shaft. Further, the feeding mechanism may further include a bearing 2241, and the hinge shaft and the frame are connected by the bearing 2241 in a rotatable manner. The conductive means 225 is used to power the electromagnetic member 226 on the feeding arm. In the process of throwing food materials into the pot body, the food throwing box 223 moves to a position corresponding to the food throwing arm 224, the electromagnetic piece 226 is started after being communicated with an external power supply through the conductive device 225, so that the food throwing box 223 is adsorbed on the food throwing arm, then the food throwing arm rotates and pushes the food throwing box 223 to deflect towards one side of the pot body component, and the food materials in the food throwing box 223 can be poured into the pot body.

Further, to achieve the feeding of multiple food materials, the second storage box assembly 22 further includes a tray 222 and a movement mechanism (not shown) disposed on top of the frame 221. The tray 222 is provided with at least two positions for accommodating the food throwing boxes 223, and each food throwing box 223 is arranged on the tray 222. The movement mechanism is disposed in the frame 221, and can drive the tray 222 to move along the X-axis direction above the frame 221, so as to move different food boxes above the food throwing arms 224 respectively.

The user can inject various seasonings into the seasoning box in the first storage box assembly 21 and food materials into the food throwing box 223 in the second storage box assembly in advance before cooking by using the cooking device provided by the application. In the cooking process, the cooking equipment can automatically add the seasonings in the seasoning box into the pot body, and throw the food materials in the food box into the pot body, and then cook, stir-fry, heat and the like to process the food materials into dishes.

The cooking device provided by the embodiment of the application can be, but is not limited to, a cooker, a cooking machine, an electric rice cooker and the like. The components comprised by different types of cooking devices tend to vary. For a description of specific other components that the cooking apparatus may also comprise, reference is made to the present relevant content. In this application, the cooking device is preferably a cooker.

Fig. 4 shows a flowchart of a cooking apparatus control method according to an embodiment of the present application. The execution main body of the method is a control device of the cooking equipment. The cooking equipment is provided with a pot body, a stirring assembly, a feeding device and a heating device, wherein the powdery food material is contained in the pot body. For details on cooking devices, reference may be made to the relevant matters described in connection with fig. 1 to 3c in connection with the other embodiments above. As shown in fig. 4, the cooking apparatus control method provided in the embodiment of the present application includes the following steps:

101. controlling the feeding device to feed liquid which is proportional to the powdery food material into the pot body;

102. controlling the heating device to heat the pot body and the stirring assembly to stir the powdery food material and the liquid so as to form a pimple-shaped semi-finished product;

103. when the dough-like semi-finished product meets the requirements, controlling the feeding device to add edible oil into the pot body, continuously heating the pot body by the heating device, and stirring the dough-like semi-finished product by the stirring assembly so as to seal the dough-like semi-finished product;

104. and controlling the feeding device to add auxiliary materials into the pot body so as to cook the dough-like semi-finished product after oil sealing by using the auxiliary materials.

In this embodiment, the dough-like dish is mainly cooked by using a cooking device, and the dough-like dish refers to a dish formed by cooking the prepared dough-like semi-finished product, such as dough-like soup and fried dough-like. The dough-like semi-finished product mainly comprises dough balls, wherein the dough balls are the semi-finished product which takes flour and water as raw materials and is stirred into a dough ball shape. Of course, the dough-like semi-finished product can also comprise other dough-like semi-finished products which are obtained by stirring tapioca flour, mashed purple sweet potato and the like serving as raw materials.

When a user cooks a pimple type dish by using a cooking device, raw materials need to be prepared in advance, and the raw materials can comprise: main food materials and auxiliary materials. The main food material is powdery food material, and comprises flour (such as whole wheat flour, corn flour, etc.) ground by grains, starch (such as tapioca flour) extracted from root tuber of plant, etc. Such adjuvants include, but are not limited to: brine, clear water, edible oil, raw shaft and other seasonings, and tomato blocks, chopped green onion, egg liquid and other auxiliary food materials. The user can put the above-mentioned various raw materials in advance in feeding device, for example can be according to the digital menu information of the mutual device of cooking equipment demonstration pimple class dish, put main food material and tomato piece, chopped green onion etc. supplementary food material in proper order in the different food boxes of feeding device, put into different condiment boxes of feeding device with various condiments. In the cooking process, the cooking equipment can control the feeding device to automatically throw corresponding food materials and/or seasonings into the pot body, and under the condition that the feeding device cannot be controlled to finish throwing of a certain food material and/or seasonings, the cover can be opened and prompt information can be output to prompt manual throwing.

The food materials in the raw materials can be prepared by a user according to the food material information (such as weight) marked on the digital menu of the corresponding dish, and the food materials can be prepared without the food material information marked on the digital menu. If the food material information is not prepared according to the food material information marked on the digital menu, in order to facilitate the subsequent cooking of dishes by using the cooking device, a user can input the information of the prepared food material to the cooking device through an interaction device of the cooking device, but is not limited to the interaction device, so that data support is provided for the subsequent cooking device to cook the pimple dishes. For example, for a prepared powdered food material, the entered information may include, but is not limited to, the type of powdered food material (e.g., medium gluten flour, low gluten flour, etc.), weight, protein content, etc. For another example, for a prepared brine (salt solution), the entered information may include brine density, etc.; wherein, the brine can be saturated brine, and the saturated brine is obtained by adding salt into a certain aqueous solution to dissolve the salt, and when the added salt is enough, the salt can not be dissolved any more, and the aqueous solution is saturated brine. In addition, the user can input other information such as taste requirements, shape requirements and the like of the dough-like semi-finished product through the interaction device of the cooking equipment. For example, the interaction means on the cooking device provides the user with two mouthfeel options: soft glutinous and chewy, and the user can select one of the requirements as input according to the taste requirements of the dough-like semi-finished product.

When the cooking apparatus performs control of various devices thereof to cook the dough-like dishes, characteristic information of the powder-like food material may be determined based on the obtained powder-like food material information (which may be obtained from digital recipe information or based on information input by a user) so that a weight ratio of the liquid required for preparing the dough-like semi-finished product to the powder-like food material is determined based on the characteristic information of the powder-like food material so as to add an appropriate amount of liquid into the pot. The liquid may include brine and other types of liquids other than brine (e.g., clear water, vegetable juice (e.g., spinach juice) squeezed from various vegetables, etc.), or may include only other types of liquids other than brine. The main effect of adding brine is: the salt contained in the salt water can increase the gluten of the powdery food material, thereby being beneficial to guaranteeing the gluten comparison of the subsequently manufactured pimple-shaped semi-finished products. The proportion of other liquid such as clear water and powdery food material mainly influences the hardness degree of the manufactured pimple-shaped semi-finished product. In order to ensure that the prepared dough-like semi-finished product can better meet the taste requirements of users, the weight proportions can be determined by combining the taste requirements of the users on the dough-like semi-finished product. Based on this, in one implementation, the liquid in 101 includes brine and clear water, and before performing step 101, the method provided in this embodiment further includes the following steps:

100. Determining a first proportion of salt water to the powdery food material and a second proportion of clear water to the powdery food material according to the characteristic information of the powdery food material;

wherein, the characteristic information of the powdery food at least comprises: one of the types of the gluten and the powdery food; the type of the powdery food material can represent the gluten degree of the powdery food material. In addition, the characteristic information of the powdery food may further include the weight of the powdery food, etc. The gluten degree of the powdery food material is determined by the protein content of the powdery food material, and the higher the protein content is, the higher the gluten degree is. The protein content of the powdered food material may then be obtained by the user by looking at the nutritional cost table on the powdered food material packaging bag and input to the cooking device. The types of the powdery food materials may include: high-gluten powdery food material, medium-gluten powdery food material and low-gluten powdery food material.

Further, the determining 100 "the first ratio of the brine to the powdery food material and the second ratio of the clear water to the powdery food material according to the characteristic information of the powdery food material" may specifically include:

1001. and determining the first proportion of the brine to the powdery food material and the second proportion of the clear water to the powdery food material according to the characteristic information of the powdery food material and the taste requirement of a user on the pimple-shaped semi-finished product.

In specific implementation, the value range of the first proportion can be 0.005-0.02, and the value range of the second proportion can be 0.3-0.5. If the user has a stronger taste demand on the dough-like semi-finished product and the gluten degree of the powdery food material is relatively lower, the first ratio of the brine to the powdery food material is larger and the second ratio of the clear water to the powdery food material is smaller. On the contrary, if the user has softer and more glutinous taste to the dough-like semi-finished product and the gluten degree of the powdery food material is relatively higher, the first ratio of the brine to the powdery food material and the second ratio of the clear water to the powdery food material can be made smaller. In addition, considering the different salt contents in the brine with different densities, the first ratio can be determined by combining the brine density of the brine, for example: the lower the brine density, which is indicative of less brine content in the brine, the first ratio may be relatively greater; conversely, the higher the brine density, the higher the salt content in the brine, and the first ratio may be relatively smaller.

And correspondingly, when the liquid is added into the pot body in 101, the required brine injection amount and the required clear water injection amount can be determined firstly based on the first proportion of the brine to the powdery food material and the second proportion of the clear water to the powdery food material determined in the step 100 and by combining the weight of the powdery food material in the pot body; then, the feeding device is controlled to sequentially inject saline into the pot body according to the saline injection amount, and clear water is injected into the pot body according to the clear water injection amount. Specifically, the product value of the first proportion and the weight of the powdery food material can be used as the brine injection quantity, and the product value of the second proportion and the weight of the powdery food material can be used as the clear water injection quantity, namely:

W _Brine ＝K ₁ *W _{Powdery food material} ，W _{Clear water 1} ＝K ₂ *W _{Powdery food material}

Wherein W is _Brine Represents the salt water injection quantity, K ₁ Represents a first proportion, K ₁ ＝0.005～0.02。W _{Clear water 1} Represents the water injection quantity K ₂ Representing a second proportion, K ₂ ＝0.3～0.5。W _{Powdery food material} Indicating the weight of the powdered food material. The weight of the powdery food material may be obtained by weighing the pan body through a weight sensor of the cooking apparatus, or may be obtained from characteristic information of the powdery food material, which is not particularly limited in this embodiment.

Taking the case of controlling the feeding device to inject the salt water into the pot body according to the salt water injection amount as an example, the execution main body can calculate the time t required by the feeding device to convey the salt water injection amount into the pot body according to the determined salt water injection amount, then generate a salt water injection instruction according to the time t, and send the salt water injection instruction to the feeding device; the feeding device responds to the saline water injection instruction, the feeding mechanism in the feeding device is controlled to start to work so as to convey the saline water in the seasoning box for storing the saline water into the pot body, and after the conveying time of the saline water reaches the time t, the feeding mechanism is controlled to stop working. It should be noted that if the feeding device is determined that the feeding device cannot be controlled to automatically inject the salt water into the pot body according to the salt water injection amount due to insufficient salt water amount in the seasoning box in the feeding device or no automatic seasoning adding function of the feeding device, a prompt message can be generated according to the determined water injection amount so as to prompt a user to add the salt water with the salt water injection amount into the pot body.

The specific implementation description of how to control the feeding device to inject the clear water into the pot body according to the amount of the injected clear water can be referred to the above related content of controlling the feeding device to inject the salt water into the pot body, and will not be repeated here.

In 102 above, the heating device is controlled to heat the pan body mainly to assist the characteristic of starchiness and proteins in the powdery food material to change so as to make a dough-like semi-finished product with more proper taste and texture; the stirring assembly is controlled to stir the powdery food and the liquid, the added liquid can be scattered into small liquid beads through stirring, the dispersed small liquid beads are adhered with the powdery food, and the stirring is also favorable for the powdery food adhered on the small liquid beads to absorb the water of the small liquid beads, so that the small liquid beads gradually agglomerate to form a pimple-shaped semi-finished product which is scattered into particles such as floccules or balls and has relatively uniform particle size.

In specific implementation, any one of the following two schemes can be adopted to start and control the heating device to heat the pot body and the stirring component to stir:

scheme one: after the liquid is added, starting to control the heating device to heat the pot body and stir the stirring assembly;

scheme II: in the process of adding liquid, the heating device is started to heat the pot body and the stirring component to stir.

In the present embodiment, the second embodiment is preferable because: by adopting the scheme II, liquid can be added while stirring, so that liquid can be scattered just when being added, and the liquid can be dispersed more uniformly, thereby ensuring formation of dough lump semi-finished products with more uniform sizes. When the second scheme is adopted, after the liquid is added according to the corresponding amount, the heating device is always controlled to continue heating, and the stirring assembly is always controlled to continue stirring until the pimple-shaped semi-finished product meeting the requirement is formed.

Thus, in one possible implementation, the heating device in the air heats the pot, the stirring assembly stirs the powdery food material and the liquid to form a dough-like semi-finished product 102 "may specifically include:

1021', controlling the heating device to heat the pot body and the stirring assembly to stir the powdery food material and the liquid in the process of adding the liquid so as to stir and heat the liquid;

1022', after the corresponding amount of the liquid is added according to the proportion, the heating device continues to heat, and the stirring assembly continues to stir until the pimple-shaped semi-finished product meeting the requirement is formed.

In particular embodiments, the stirring speed of the stirring assembly may be determined based on the flow rate of the liquid, where the higher the flow rate of the liquid, the higher the stirring speed of the stirring assembly may be accordingly. The flow rate of the liquid may be obtained by means of a corresponding sensor or may be obtained from preset data. For a determination of whether a satisfactory pimple-like semifinished product has been formed, see below for relevant matters.

For example, the liquid includes brine and clear water, the brine is added earlier than the clear water, the amount of brine to be added is smaller than the amount of clear water to be added, and the flow rate of brine is also smaller than the flow rate of clear water when the brine is added, then: during the process of adding the brine, the stirring assembly can be controlled to stir at a first speed according to the flow rate of the brine; after adding the corresponding amount of brine according to the first proportion, switching to adding the corresponding amount of clear water according to the second proportion, controlling the stirring assembly to stir at a second speed according to the flow rate of the clear water, and controlling the stirring assembly to continuously stir at the second speed (higher than the first speed) until the dough-like semi-finished product meeting the requirement is formed after the addition of the clear water is completed. The first speed may be a medium speed, and the second speed may be a high speed.

The above description mainly describes how to control the heating device to heat the pot and the stirring assembly to stir according to the addition angle of the liquid. From the viewpoint of the operation parameters, how to control the heating device to heat and the stirring assembly to stir will be described below, and the control schemes described below are applicable to the first and second schemes described above.

Specifically, from the viewpoint of the working parameters, in one possible implementation manner, the step 102 of controlling the heating device to heat the pot body and the stirring component to stir the powdery food material and the liquid may specifically include:

1021. Controlling the heating device to work at a first power so as to heat the pot body;

1022. and during the heating of the pot body, intermittently controlling the stirring assembly to stir the powdery food material and the liquid.

In 1021, by heating the pot body, the temperature of the powdery food material gradually increases as the temperature of the pot body gradually increases. When the temperature of the powdery food is relatively high, and the salt water and/or the clear water are added into the pot body, the stirring by the stirring assembly is equivalent to using hot water and flour. The use of water and dough at different temperatures has different effects on the mouthfeel and texture of the resulting dough-like semifinished product. For example, with colder water and flour, the starch in the powdered food material absorbs water slowly, while the protein in the powdered food material gradually solidifies, which often makes the produced dough-like semi-finished product taste harder and chewy; the starch and protein in the powdery food material are often denatured rapidly by using hotter water and flour to form a gelatinous substance, so that the prepared dough-like semi-finished product has softer and waxy mouthfeel and can be instantly melted in mouth.

Based on the above, the first power may be determined according to the user's taste requirements for the dough-like semi-finished product. The first power may be smaller if the user's taste demands on the dough-like semi-finished product are harder. The first power may be greater if the user's demand for the dough is softer. The value range of the first power is 1400-2000W. In this embodiment, the first power may preferably be 1800W.

In the step 1022, when the stirring assembly is intermittently controlled to stir the powdery food and the liquid, the stirring assembly may be controlled to stir in a first direction (e.g., clockwise) for a set period of time and then switched to stir in a second direction opposite to the first direction for a set period of time, and during stirring in a certain direction, the stirring may be suspended for a period of time t2 'at intervals of time t 1'. For the stirring speed, the stirring assembly can be controlled to stir at different speeds in different stages of adding the brine and the clear water. Specifically, as the salt water is mainly added to increase the gluten of the powdery food material, the stirring is only required to ensure that the powdery food material and the salt water are fully and uniformly mixed, so that the salt water adding stage does not need too high stirring speed and the stirring time can be shorter; the water adding stage is achieved, so that the powdery food material is required to be rapidly stirred in order to ensure that the powdery food material can be better wrapped with water to be adhered into small dough blocks, so that a pimple-shaped semi-finished product is formed. Based on this, in a specific implementation manner, 1022 "during the heating of the pot body, the stirring component is intermittently controlled to stir the powdery food and the liquid", which may be implemented by the following steps:

10221. controlling the stirring assembly to stir at a first speed during the addition of brine;

10222. After the stirring assembly stirs at a first speed for a first period of time, adding clear water into the pot body, and controlling the rising speed of the stirring assembly to stir at a second speed.

For example, the present embodiment classifies the speed supported by the stirring assembly into several classes as follows: ultralow speed, low speed, medium speed, high speed, then: the first speed may be a medium speed, the second speed may be a high speed, and the first duration of stirring at the first speed may be 5s.

Based on the description of the stirring assembly described in connection with fig. 1 a-1 c in the other embodiments above, it can be appreciated that the stirring assembly can be attached to an inner wall of a pot body, where the inner wall of the pot body includes an inner bottom wall and an inner side.

When concrete implementation, in an embodiment, above-mentioned stirring subassembly includes first stirring shovel and second stirring shovel, first stirring shovel can with the interior bottom wall laminating of the pot body, the second stirring shovel set up with the top of first stirring shovel and its part can with the inside wall laminating of the pot body, then: from the control point of view of the stirring blade, "controlling the stirring assembly to stir the powdery food and the liquid" in the above 1022 may be implemented by each step included in either one of the following two control methods:

Control method 1: the first stirring shovel is controlled to rotate so as to stir the powdery food material and the liquid at the bottom wall in the pot body, and the second stirring shovel is controlled to follow up so as to assist in stirring the powdery food material and the liquid at the inner side wall of the pot body.

Control method 2: in the process of controlling the first stirring shovel to stir the powdery food material and the liquid at the bottom wall in the pot body, controlling the second stirring shovel to assist in stirring the powdery food material and the liquid at the side wall in the pot body.

The above control mode 1 is described from the viewpoint of simultaneously controlling the first stirring blade and the second stirring blade, specifically: the first stirring shovel is controlled to revolve in the pot body and simultaneously rotate, and the second stirring shovel revolves along with the pot body. For a description of specific implementations of revolution and rotation, reference may be made to the other embodiments above.

The revolution speed and/or the rotation speed of the first and second stirring blades are related to the first and second speeds described in steps 10221 and 10222. For example, when the stirring assembly is controlled to stir at a first speed, if the first speed is set to be a medium speed, then: the revolution speed of the first and second stirring blades may be 60 to 65rpm, and the rotation speed of the second stirring blade 122 may be 90 to 100rpm. For another example, when the stirring unit is controlled to stir at the second speed, if the second speed is set to be high: the revolution speed of the first and second stirring blades 121 and 122 may be 65rpm or more, and the rotation speed of the second stirring blade 122 may be 100rpm or more.

The above control mode 2 is described from the viewpoint that the first stirring blade and the second stirring blade can be controlled separately, and specifically, in controlling the rotation of the first stirring blade to achieve stirring, the rotation of the second stirring blade can be controlled continuously or intermittently to assist stirring. For example, in the initial stage of stirring (for example, during the stirring process while adding liquid or after adding liquid for a certain period of time), the powdery food and/or liquid often splashes around due to the stirring of the first stirring shovel, so that the powdery food and/or liquid is adhered to the inner side wall of the pot body, and in order to scrape the powdery food and/or liquid out of the inner side wall of the pot body, the rotation of the second stirring shovel can be continuously controlled; further, as the stirring time is increased, the powder food material and the liquid are gradually and fully mixed to form a small dough (which is a pimple-shaped semi-finished product), and the splashing phenomenon is reduced or almost eliminated, so that the second stirring shovel can be controlled to rotate in a clearance way or can be controlled to stop rotating.

Furthermore, in another embodiment, only the first stirring blade may be included in the stirring assembly.

For more details regarding the mixing blade contained in the mixing assembly, see above for further details regarding other embodiments.

It should be noted that the above description is mainly given in terms of adding salt into the pot body, and of course, salt can also be directly added into the pot body, and the weight of the added salt can be referred to the content related to determining the weight of the salt. Based on the determined weight of the salt, a prompt message can be output to prompt a user to add a corresponding amount of salt into the pot; after the salt is added, the stirring assembly can be controlled to stir at a first speed for a first period of time, and then the related step content of adding clear water into the pot body is executed.

Further, in the process of controlling the stirring assembly to stir at the second speed, a timer in the cooking equipment can be used for timing, and/or an image of the dough-like semi-finished product formed in the pot body can be acquired through the image sensor, so that whether the dough-like semi-finished product meets the requirement or not can be determined according to the timing and/or image identification result, and more particularly, whether the gluten content in the dough-like semi-finished product meets the requirement or not is mainly determined.

From the above that the pimple-like semifinished product described in 103 above satisfies the requirements, it can be determined by the following means:

(1) the stirring assembly stirs for a second period of time at a second speed; and/or

(2) The characteristic information of the pimple-shaped semi-finished product is identified to meet a preset characteristic requirement, wherein the characteristic information of the pimple-shaped semi-finished product comprises at least one of glossiness, dispersity and shape.

In the above (1), the second period of time may be obtained from correspondence information of the previously established water injection amount, stirring speed, period of time, power of the heating device, and the like. The correspondence information is established by a large amount of experimental test data aiming at the stage of adding water clear to prepare the pimple-shaped semi-finished product in the embodiment. The time length in the corresponding relation information refers to the shortest time length required by making the gluten content in the dough-like semi-finished product larger than the set quantity in the process of preparing the dough-like semi-finished product by heating the pot body, injecting water into the pot body by the corresponding power control heating device, injecting clear water and stirring the powdery food material at the stirring speed. The set quantity can be flexibly set according to actual conditions, for example, at least one set quantity can be preset by combining the taste requirements of different users on the pimple-shaped semi-finished products, and the corresponding relation information is established in advance for different set quantities. For example, for a user who has a soft waxy demand for a pimple-like semi-finished product, the set amount may be 12%. Therefore, when the second time length information is obtained, the target corresponding relation information in the plurality of corresponding relation information can be firstly based on the taste requirement of the user on the pimple-shaped semi-finished product, then the corresponding target time length can be obtained from the target corresponding relation information based on the water injection amount, the stirring speed and the like determined by other steps to determine the second time length, and in addition, the target power of the corresponding heating device working can be obtained from the target corresponding relation information to determine the first power in the step 1021.

In the above (2), the higher the surface smoothness of the dough-like semifinished product is, the harder the dough-like semifinished product is characterized, i.e. the larger the gluten content of the dough-like semifinished product can be characterized. The dispersion degree (or scattering degree) of the semi-finished product can reflect the adhesion condition of different semi-finished products, and when the fact that the semi-finished products are almost free of adhesion is recognized, the semi-finished product can be judged to meet the preset dispersion degree requirement. The shape of the dough-like semi-finished product can be flocculent (like tadpole-like strip), small sphere and the like, and when the shape of the dough-like semi-finished product meets the default shape requirement or the shape requirement input by a user, the dough-like semi-finished product can be judged to meet the preset shape requirement.

Further, when the dough-like semi-finished product meets the requirements, a proper amount of edible oil can be added into the pot body to seal the dough-like semi-finished product with oil in order to reduce the viscosity between the dough-like semi-finished products, and/or better ensure the lane property of the dough-like semi-finished product, and/or avoid the subsequent boiling of the dough-like semi-finished product into batter, etc. When the method is implemented, according to the preset oil quantity, the feeding device is controlled to feed edible oil into the pot body; further, the heating device can be controlled to continuously heat the pot body, so that the temperature of the pot body is utilized to heat the pimple-shaped semi-finished product, and the pimple-shaped semi-finished product is solidified and shaped; and the stirring assembly can be controlled to rapidly stir the pimple-shaped semi-finished products so that the surface of each pimple-shaped semi-finished product can be stuck with oil, and the full and uniform oil seal of the pimple-shaped semi-finished products is realized. Of course, the heating device can be controlled to stop working during the oil sealing of the dough-like semi-finished product, and the comparison of the embodiment is not limited. Thus, in a specific implementation manner, 103 "controlling the feeding device to feed edible oil into the pot body, the heating device to continuously heat the pot body, and the stirring component to stir the dough-shaped semi-finished product" may include:

1031. Controlling the feeding device to feed edible oil with preset oil quantity into the pot body;

1032. controlling the heating device to continuously heat the pot body for a third time period with the second power;

1033. controlling the stirring assembly to intermittently stir the dough-like semi-finished product at a third speed for the third period of time;

wherein the second power is greater than or equal to the first power, the third speed is greater than or equal to the second speed, and a difference between the second duration and the third duration is equal to twice the first duration.

The preset oil amount may be obtained from the corresponding digital menu information, or may be determined based on the input information of the user, which is not limited by the comparison in this embodiment. The value range of the preset oil quantity is 20-40 g.

For a description of the specific implementation of 1031, reference may be made to the specific implementation of adding brine to the boiler as described above. And, for a description of a specific implementation of 1033, reference may be made to the description of step 1022.

And after the heating device continuously heats with the second power and the stirring assembly stirs for a third time period at a third speed, judging that the oil seal combination condition is met, and finishing the oil seal of the pimple-shaped semi-finished product.

After the dough-like semi-finished product is finished by using the oil seal, other auxiliary materials except various edible oils such as clear water, tomato blocks, chopped green onion, light soy sauce and the like can be sequentially added into the pot body so as to cook the dough-like semi-finished product. Cooking may include, but is not limited to, boiling, frying, and the like. In the process of adding the other auxiliary materials, the heating device can be controlled to continuously heat the pot body so as to heat water, pimple-shaped semi-finished products, tomato blocks, chopped green onion and the like in the pot body; meanwhile, the stirring assembly can be controlled to intermittently stir the semi-finished product in the shape of a pimple, so that the semi-finished product in the shape of a pimple is heated uniformly, the maturity of the semi-finished product in the shape of a pimple is ensured to be uniform, and in addition, the semi-finished product in the shape of a pimple can be prevented from sinking into the bottom of the pot body for a long time, thereby causing sticking, burning, and the like. Thus, in this embodiment, the step 104 may further include the following steps:

s1, controlling the heating device to continuously heat the pot body and intermittently stirring the pimple-shaped semi-finished product by the stirring component in the process of adding auxiliary materials into the pot body.

Specifically, the step S1 may be implemented as follows:

s11, when adding clear water with preset water quantity into the pot body, controlling the heating device to work for a fourth time period with third power, and after the stirring component pauses stirring for a fifth time period, stirring at a fourth speed, and after the stirring at the fourth speed reaches the sixth time period, pausing stirring for a seventh time period;

Wherein the sum of the fifth time period, the sixth time period and the seventh time period is equal to the fourth time period, the sum of the fifth time period and the sixth time period is equal to the seventh time period, and the fourth speed is greater than or equal to the second speed.

The preset water amount may be obtained from corresponding digital menu information, or may be determined based on input information of a user. For example, the preset amount of water may have a value ranging from, but not limited to, 1000 to 2500g, more specifically, for example, 1500 to 2500g. And, the third power may be greater than or equal to the first power described above. And, the fourth time period depends on the preset amount of water. Specifically, when the dough is boiled, the fourth time period can be the time period required for heating clear water with preset water quantity to boiling when the heating device is controlled to work with the third power; and when the dough semi-finished product is fried, the heating device is controlled to work at the third power to heat clear water with preset water quantity and the dough semi-finished product, so that the dough semi-finished product meets the frying requirement for the required time. When the dough semi-finished product meets the stir-frying requirement, the residual water quantity in the pot body is smaller than the set quantity (almost no water exists in the pot body at the moment), and the maturity of the dough semi-finished product reaches the preset maturity (such as eighth maturity).

For example, referring to table 1 below for the cooking of pimple soup, when 1000g of clear water is added to the pot, the heating device may be controlled to operate at 1800W for 180 seconds to boil the added clear water, the stirring assembly may be controlled to suspend stirring for 80 seconds and then to suspend stirring for 90 seconds after the stirring assembly is controlled to suspend stirring for 10 seconds.

And S12, continuously controlling the heating device to work with the third power and suspending stirring by the stirring assembly when the front-section auxiliary materials are added into the pot body.

The front-stage auxiliary materials can comprise, but are not limited to, tomato blocks, chopped green onion and other auxiliary materials for improving mouthfeel and increasing color.

S13, when middle auxiliary materials are added into the pot body, continuously controlling the heating device to work at fourth power after the eighth time period of the third power operation, and to work at fifth power again after the ninth time period of the fourth power operation, and controlling the stirring assembly to stop stirring for twelfth time period after stirring at fifth speed for eleventh time period in the eighth time period, stop stirring in the ninth time period and stir at fifth speed in the tenth time period; wherein the twelfth time period is longer than the eleventh time period.

The middle auxiliary materials can comprise various seasonings for seasoning, such as brine, light soy sauce, dark soy sauce and the like. Because the dough-like semi-finished product is basically cooked in the middle auxiliary material adding stage, the probability that the cooked dough-like semi-finished product is stained with the bottom of a pot and the like is relatively small (for example, if the cooked dough-like soup is cooked, the cooked dough-like semi-finished product is always in a floating state), therefore, the stirring component can be controlled to stir at a relatively low speed so as to uniformly mix the seasonings. That is, the fifth speed may be less than the fourth speed described above, e.g., the fifth speed may be a low speed.

For example, with continued reference to Table 1, below, when various seasonings for seasoning are added to the pot, the heating device may be controlled to continue to operate at 1800W for 100 seconds, then to operate at 800W for 140 seconds, then to operate at 600W for 10 seconds. While the heating device is controlled to work for 100 seconds with 1800W power, the stirring assembly can be simultaneously controlled to stop stirring for 80 seconds after stirring for 10 seconds at a low speed; and simultaneously controlling the stirring assembly to suspend stirring during 140 seconds of controlling the heating device to operate at 800W; and, during 10 seconds of controlling the heating device to operate at 600W, controlling the stirring assembly again to stir at a low speed.

S14, when adding the rear-section auxiliary materials into the pot body, controlling the heating device to increase power, reduce power and operate for a fourteenth time period with a sixth power after operating for a thirteenth time period with the third power, and controlling the stirring assembly to suspend stirring in the thirteenth time period and to stir at a sixth speed in the fourteenth time period; wherein the sixth power is greater than the fourth power but less than the third power, the thirteenth duration is less than the fourteenth duration, and the sixth speed is less than the fifth speed.

The rear-section auxiliary materials can comprise various auxiliary materials for increasing nutrition, such as egg liquid. Under the condition that the execution main body determines that the adding of the rear-section auxiliary materials into the pot body can not be realized through controlling the feeding device, a prompting message can be input to prompt the manual adding.

For example, still referring to table 1 below, when adding back-end ingredients such as egg liquid to the kettle, the heating device may be controlled to operate at 1800W for 5 seconds and then to operate at 1000W for 10 seconds. While the stirring assembly can be controlled to stop stirring at the same time during the period of controlling the heating device to continue to work at 1800W for 5 seconds; and simultaneously controlling the stirring assembly to stir at an ultra-low speed during 10 seconds of controlling the heating device to operate at a power of 1000W. Egg liquid can be manually poured into the pot body.

The work, stirring speed, duration, etc. in steps S11 to S14 may be obtained from corresponding digital menu information, or may be obtained based on information input by the user, which is not limited in this embodiment.

In summary, the technical scheme that this embodiment provided, cooking equipment has a pot body, stirring subassembly, feeding device and heating device, and the internal powdery food material of holding of pot. In controlling the cooking apparatus, in particular: firstly, controlling a feeding device to add liquid into a pot body, wherein the weight of the liquid and the weight of the powdery food material are in a set proportion; in addition, the heating device is controlled to heat the pot body and the stirring component to stir the powdery food material and the liquid so as to form a pimple-shaped semi-finished product; when the dough-like semi-finished product meets the requirements, the feeding device is controlled to feed edible oil into the pot body, the heating device continuously heats the pot body and the stirring component to stir the dough-like semi-finished product, so as to seal the dough-like semi-finished product; and then, the charging device is controlled to add auxiliary materials into the pot body, so that the auxiliary materials are utilized to cook the dough-like semi-finished product after oil sealing. Therefore, the scheme directly realizes the preparation of the pimple-shaped semi-finished product and the integrated continuous cooking operation of cooking in the pot body, almost no user participation is needed during the cooking operation, the cooking speed can be effectively accelerated, and more convenient cooking experience is provided for the user. In addition, through the oil seal for the dough-like semi-finished product, adhesion, loosening, batter formation and the like in the process of boiling the dough-like semi-finished product can be effectively avoided, the strength of the dough-like semi-finished product can be increased, and the taste and the texture of the dough-like semi-finished product are ensured.

The above working scheme of the cooking device provided by the application can be briefly described as the following process:

1) Determining the weight W of the added powdery food _{Powdery food material} Based on W _{Powdery food material} The quantity W of injected water required in the preparation stage of the dough-like semi-finished product is determined by the powdery food material of (2) _{Clear water 1} Water filling quantity W _Brine Oil amount W required for oil seal _{Oil (oil)} Etc.

2) Preparing a pimple-shaped semi-finished product: adding W into the pot body _{Powdery food material} Powdery food material by weight; the cooking device is used for executing a program according to the brine filling quantity W _Brine Water filling quantity W _{Clean water} Automatically controlling the feeding device to inject brine and clear water into the pot body, controlling the heating device to heat the pot body T1 for a period of time (namely, the sum of the first period of time and the second period of time) at a first power P1, and intermittently controlling the stirring assembly to stir the powdery food material at a stirring speed S1 so as to enable the powdery food material to be formed into a pimple-shaped semi-finished product; wherein, stirring speed S1 includes: a first speed corresponding to the saline water injection stage and a second speed corresponding to the clear water injection stage. When the gluten content in the dough-like semi-finished product is more than a set quantity (such as 12%), the cooking equipment controls the feeding device to feed edible oil into the pot body according to the oil quantity W, controls the heating device to heat the pot body T2 for a period of time (namely, for the third period of time described above) at the second power P2, and intermittently controls the stirring assembly to stir the dough-like semi-finished product at the stirring speed S2 (namely, for the third speed described above) so as to seal the dough-like semi-finished product.

3) Cooking the dough-like semifinished product: after the dough-like semi-finished product is finished by using the oil seal, the cooking equipment controls the feeding device to feed the preset water quantity W into the pot body _{Clear water 2} Is controlled to heat the pot by a third power P3The body T3 is long (i.e., the fourth time period described above), and the stirring assembly is intermittently controlled to stir the dough-like semifinished product at a stirring speed S3 (i.e., the fourth speed described above). After that, corresponding W can also be added into the pot body _{Auxiliary materials} Auxiliary materials (such as tomato blocks and other auxiliary food materials, light soy sauce, salt water and other seasonings) by weight are used for continuously cooking the pimple-shaped semi-finished product until dishes (such as pimple soup) are cooked and are taken out of the pot.

The above parameters, e.g. W, set for the preparation of the dough-like semifinished product _{Clear water 1} (＝K ₁ *W _{Powdery food material} ，K ₁ ＝0.3～0.5)、W _Brine (＝K ₂ *W _{Powdery food material} ，K ₂ =0.005 to 0.02), parameters such as P1, T1, S1, P2, T2, S2, and W set for the stage of brewing the pimple-like semifinished product _{Clear water 2} Parameters P3, T3, S3, etc. are written in advance in the program of the cooking apparatus. In the actual cooking process, specific parameter values of the parameters can be automatically calculated and adjusted by the cooking equipment according to the weight of the powdery food in the pot body, corresponding digital menu information and the like. The range of P1, P2 and P3 can be 1400-2000W, T2 can be 0, S1 and S2 can be medium-high speed, the range of speed corresponding to the stirring component in the stage of cooking the dough-like semi-finished product can be ultra-low-high speed, and the value of S3 can be high speed. When the dough drops semi-finished product is boiled, W _{Clear water 2} The value range can be, but is not limited to, 1500-2500 g. T3 is dependent on W _{Clear water 2} 。

Based on the above, two other embodiments of the present application provide a cooking apparatus working method, where the execution subject of each cooking apparatus working method is a control device in the cooking apparatus. For details on cooking devices, reference may be made to the relevant matters described in connection with fig. 1 to 3c in connection with the other embodiments above. Specifically, the method comprises the following steps:

fig. 5 shows a schematic flow chart of a working method of the cooking device according to an embodiment of the present application. As shown in fig. 5, the working method of the cooking device provided in the embodiment of the application includes the following steps:

201. determining the liquid injection amount according to the powdery food material in the pot body of the cooking equipment;

202. injecting liquid into the pot body according to the liquid injection quantity;

203. heating the pot body and stirring the powdery food material and the liquid to obtain a pimple-shaped semi-finished product;

204. when the pimple-shaped semi-finished product meets the requirement, edible oil is added into the pot body, and meanwhile, the pot body is continuously heated and stirred to seal the pimple-shaped semi-finished product;

205. adding auxiliary materials into the pot body to cook the dough-shaped semi-finished product after oil sealing by using the auxiliary materials.

The determined liquid injection amount can comprise the salt injection amount and the clear water injection amount.

For a detailed description of the foregoing embodiments 201 to 205, reference may be made to the related content in the other embodiments, and the detailed description is omitted here. In addition, the working method of the cooking device provided in the embodiment may further include other steps besides the above steps. Other steps and corresponding specific implementation descriptions of the working method of the cooking apparatus provided in this embodiment may also be referred to in the other embodiments.

Fig. 6 shows a schematic flow chart of a method of operating a cooking apparatus according to another embodiment of the present application, which method mainly describes the solution from the point of view of making a dough-like semi-finished product. As shown in fig. 6, the cooking apparatus operating method includes the steps of:

301. determining the liquid injection amount according to the powdery food material in the pot body of the cooking equipment;

302. injecting liquid into the pot body according to the liquid injection quantity;

303. heating the pan body and stirring the powdery food material and the liquid to obtain a pimple-shaped semi-finished product;

304. when the pimple-shaped semi-finished product meets the requirement, edible oil is added into the pot body, and meanwhile, the pot body is continuously heated and stirred to seal the pimple-shaped semi-finished product;

305. And when the oil seal finishing condition is met, obtaining the dough-like semi-finished product after the oil seal for cooking.

For a detailed description of the above embodiments 301 to 305, reference may be made to the related content in the other embodiments, and the detailed description is omitted here. In addition, the working method of the cooking device provided in the embodiment may further include other steps besides the above steps. Other steps and corresponding specific implementation descriptions of the working method of the cooking apparatus provided in this embodiment may also be referred to in the other embodiments.

In addition, still another embodiment of the present application provides a cooking method, which is suitable for a cooking apparatus, and the cooking apparatus has a pot body, a stirring assembly, a feeding device and a heating device, wherein the pot body holds powdery food. Specifically, the cooking method comprises the following steps:

401. controlling the feeding device to add liquid proportional to the powdery food material into the pot body, and controlling the stirring assembly to stir the powdery food material, the liquid and the heating device to heat the pot body so as to form a pimple-shaped semi-finished product;

402. when the dough-like semi-finished product meets the requirements, controlling the feeding device to add edible oil into the pot body, continuously heating the pot body by the heating device, and stirring the dough-like semi-finished product by the stirring assembly so as to seal the dough-like semi-finished product;

403. And controlling the feeding device to add auxiliary materials into the pot body so as to cook the dough-like semi-finished product after oil sealing by using the auxiliary materials.

In one implementation, the step 401 may specifically include:

in the process of adding the liquid, controlling the heating device to heat the pot body and the stirring assembly to stir the powdery food and the liquid so as to stir and heat the liquid;

after the corresponding amount of the liquid is added according to the proportion, the heating device continues to heat, and the stirring assembly continues to stir until the pimple-shaped semi-finished product meeting the requirement is formed.

For a description of the specific implementation of 401 to 403, reference may be made to the related content in the other embodiments, and the description is omitted here. In addition, the working method of the cooking device provided in the embodiment may further include other steps besides the above steps. Other steps and corresponding specific implementation descriptions of the working method of the cooking apparatus provided in this embodiment may also be referred to in the other embodiments.

The following description describes the present application in conjunction with a specific application scenario.

In combination with table 1 below, a user cooks a pimple soup using a cooking apparatus, which as shown in fig. 1 includes a pot assembly 1 and a charging device 2, wherein the charging device includes at least a first storage assembly 21 for providing seasonings such as water, salt, soy sauce, cooking oil, etc. in the pot.

The user completes the preparation of raw materials according to the information marked by the digital menu of the pimple soup, and starts the automatic cooking function of the cooking device aiming at the pimple soup. According to the prompt of the cooking apparatus, the user puts flour into the pot 11. After the cooking equipment detects that flour is put into the pot body, the characteristic information of the flour is obtained, and the characteristic information comprises: 200g of low-gluten flour and the like, and determining that the brine injection amount is 2g, the clear water injection amount is 80g and the like according to the characteristic information.

Thereafter, preparation of the dough drops was started. When preparing the dough drops, 2g of brine is automatically injected into the pot body according to the brine injection quantity. In the above-mentioned brine injection stage, the pot body is heated at 1800W for 5s, and flour and brine in the pot body are stirred at a medium speed during the heating of the pot body. Further, when 80g of clear water is automatically injected into the pot body according to the water injection amount, the pot body is continuously heated for 190s at 1800W, and the stirring speed is increased during the heating of the pot body so as to stir the flour and the clear water in the pot body at a high speed, so that the flour forms dough balls. When the gluten content in the dough drops is more than the set quantity (such as 12%), 30g of edible oil is automatically added into the pot body, the pot body is continuously heated for 180s with 1800W of power, and the dough drops in the pot body are stirred at a high speed during the heating of the pot body, so that the oil seal of the dough drops is realized.

After the oil seal of the dough drops is finished, the dough drops are boiled. In the dough preparation stage, 1000g of clear water is automatically injected into the pot body, and the pot body is continuously heated for 180s (80s+10s+90s) with 1800W of power. In addition, during the heating of the pot body, stirring is stopped for 80 seconds, then dough and clear water in the pot body are stirred at a high speed, and stirring is stopped for 90 seconds after the stirring at a high speed reaches 10 seconds. Further, the stage of adding the corresponding amount of tomato, chopped green onion and other front-stage auxiliary materials into the pot body is entered, the pot body is continuously heated for 5s with 1800W power in the stage of adding the front-stage auxiliary materials, and stirring is stopped during the heating of the pot body. Still further, enter and add the corresponding amount of salt water, light soy sauce, dark soy sauce, etc. to the pot automatically stage, add the stage in this middle stage auxiliary material stage, can continue to heat the pot body with 1800W power and heat the pot body with 800W power after 100s, and after reaching 140s with 800W power and heat the pot body with 600 power again and heat the pot body 10s with power of 800W. And, during the heating of the pot body at 1800W for 100s, stirring is stopped for 80s after stirring the pimple, water, various auxiliary materials and the like in the pot body at a low speed for 10 s; during the heating of the pot 140s at 800W, stirring is suspended; during heating of the pot 10s at 600 f, stirring was performed at a low speed. Still further, entering into the stage of adding back-stage auxiliary materials such as egg liquid into the pot body, the pot body is heated for 5s with 1800W power, and then the power is reduced to heat the pot body for 10s with 100W power. And, during the heating of the pot body at 1800W for 5s, suspending stirring; during the heating of the pot 10s at 1000W, stirring was performed at an ultra-low speed.

It should be noted that the above-mentioned cooking parameters (such as power of heating the pot, heating time, stirring speed, etc.) may be, but are not limited to, obtained from digital recipe information of the pimple soup or preset information of the cooking apparatus.

From the above, when the dough drop soup is cooked by the scheme, compared with the traditional dough drop soup cooking mode, the continuous operation integrating dough drop preparation and cooking is realized, the flour is not required to be manually stirred to prepare the dough drop, the dough drop is not required to be transferred to realize cooking operation, and obviously, the cooking operation steps and the use of other tools can be reduced, so that the workload of cleaning the other tools can be reduced, and more convenient cooking experience is provided for users. In addition, the preparation process of the dough drops can be controlled according to the flour in the pot body, so that the dough drops produced each time can be effectively ensured to have consistent taste and texture, and the waste of time, food materials, water and other resources caused by the failure of manual production of users can be avoided. In addition, the whole cooking process almost does not need the participation of users, so that the hands of the users can be effectively liberated, the time and labor force of the users are saved, and the preparation time of the dough drops can be shortened as the dough drops are automatically prepared by the cooking equipment; and because cooking equipment can accurately control firepower, time for heating the pot body, stirring speed and the like, and oil sealing is carried out on the dough drops, the problems of loosening, adhesion and the like in the dough drop preparation and/or boiling process can be effectively avoided, and meanwhile, consistency of the dough drops Shang Kouwei, taste and the like of the final finished product can be ensured.

Table 1 cooking of pimple soup

In addition, another embodiment of the present application provides a cooking apparatus. The cooking apparatus includes: the device comprises a pot body, a stirring assembly, a feeding device, a heating device and a control device, wherein the control device is connected with the stirring assembly, the feeding device and used for realizing the steps in each method embodiment provided by the application.

Details of the structure of the cooking apparatus and details of the specific actions of the control device can be found in the above embodiments, and detailed descriptions thereof are omitted herein.

Accordingly, embodiments of the present application also provide a computer-readable storage medium having a computer program stored therein. The computer program, when executed by a computer, is capable of carrying out the steps or functions of the method embodiments provided in the present application.

Yet another embodiment of the present application provides a computer program product. The computer program product comprises a computer program or instructions which, when executed by a processor, cause the processor to carry out the steps of the method embodiments provided in the present application described above.

Finally, it should be noted that: the above embodiments are only for illustrating the technical solution of the present application, and are not limiting thereof; although the present application has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit and scope of the corresponding technical solutions.

Claims

1. The cooking equipment control method is characterized by comprising a pot body, a stirring assembly, a feeding device and a heating device, wherein the pot body is internally provided with powdery food; the method comprises the following steps:

controlling the heating device to heat the pot body, and stirring the powdery food material and the liquid by the stirring assembly to form a pimple-shaped semi-finished product;

2. The method of claim 1, wherein controlling the heating device to heat the pan, the stirring assembly to stir the powdered food substance and the liquid to form a dough-like semi-finished product comprises:

3. The method as recited in claim 2, further comprising:

and determining the stirring speed of the stirring assembly according to the flow rate of the liquid.

4. The method of claim 1, wherein controlling the heating device to heat the pan, the stirring assembly to stir the powdered food substance and the liquid comprises:

controlling the heating device to work at a first power so as to heat the pot body;

and during the heating of the pot body, intermittently controlling the stirring assembly to stir the powdery food material and the liquid.

5. The method of claim 4, wherein the liquid comprises brine and clear water; and intermittently controlling the stirring assembly to stir the powdery food material and the liquid during heating of the pan body, comprising:

controlling the stirring assembly to stir at a first speed during the addition of brine;

after the stirring assembly stirs at a first speed for a first period of time, adding clear water into the pot body, and controlling the rising speed of the stirring assembly to stir at a second speed.

6. The method of claim 5, wherein the dough-like semifinished product meets the requirements, comprising:

the stirring assembly stirs for a second period of time at a second speed; and/or

The characteristic information of the dough-like semi-finished product is identified to meet the preset characteristic requirement, wherein the characteristic information of the dough-like semi-finished product comprises at least one of surface smoothness, dispersity and shape.

7. The method according to any one of claims 2 to 6, wherein controlling the feeding device to feed edible oil into the pan body, the heating device to continuously heat the pan body, and the stirring assembly to stir the dough-like semi-finished product comprises:

controlling the feeding device to feed edible oil with preset oil quantity into the pot body;

controlling the heating device to continuously heat the pot body for a third time period with the second power;

controlling the stirring assembly to intermittently stir the dough-like semi-finished product at a third speed for the third period of time;

wherein the third speed is greater than or equal to the second speed, and a difference between the second time period and the third time period is equal to two times of the first time period.

8. The method according to any one of claims 2 to 6, further comprising:

And in the process of adding auxiliary materials into the pot body, controlling the heating device to continuously heat the pot body and intermittently stirring the pimple-shaped semi-finished product by the stirring component.

9. The method of claim 8, wherein controlling the heating device to continuously heat the pot and the stirring assembly to intermittently stir the dough-like semi-finished product during the adding of the auxiliary material into the pot comprises:

when adding clear water with preset water quantity into the pot body, controlling the heating device to work for a fourth time period with third power, and after the stirring component pauses stirring for a fifth time period, stirring at a fourth speed, and after the stirring at the fourth speed reaches the sixth time period, pausing stirring for a seventh time period;

10. The method as recited in claim 9, further comprising:

when the front-section auxiliary materials are added into the pot body, the heating device is continuously controlled to work with the third power, and the stirring assembly pauses stirring;

When adding middle auxiliary materials into the pot body, continuously controlling the heating device to work at fourth power after working at the third power for eighth time, and to work at fifth power again after working at fourth power for tenth time, and controlling the stirring assembly to stop stirring for twelfth time after stirring at fifth speed for eleventh time in the eighth time, stop stirring in the ninth time and stir at fifth speed in the tenth time; wherein the twelfth time period is longer than the eleventh time period;

when adding the rear auxiliary material into the pot body, controlling the heating device to increase power, reduce power and work for a fourteenth time period with a sixth power after working for a thirteenth time period with the third power, and controlling the stirring assembly to suspend stirring in the thirteenth time period and to stir at a sixth speed in the fourteenth time period; wherein the sixth power is greater than the fourth power but less than the third power, the thirteenth duration is less than the fourteenth duration, and the sixth speed is less than the fifth speed.

11. The method according to claim 5 or 6, further comprising:

Determining a first proportion of salt water to the powdery food material and a second proportion of clear water to the powdery food material according to the characteristic information of the powdery food material, and controlling a feeding device to feed the salt water and the clear water into the pot body according to the first proportion and the second proportion respectively;

wherein, the characteristic information of the powdery food at least comprises: one of the types of the gluten and the powdery food; the type of the powdery food material can represent the gluten degree of the powdery food material.

12. The method of claim 11, wherein the first ratio is 0.005 to 0.02 and the second ratio is 0.3 to 0.5.

13. The method of any one of claims 1 to 6, wherein the stirring assembly is capable of conforming to an inner wall of the pan body: the stirring assembly comprises a first stirring shovel and a second stirring shovel, and the second stirring shovel is arranged above the first stirring shovel; the method comprises the steps of,

controlling the stirring assembly to stir the powdered food material and the liquid, comprising:

controlling the first stirring shovel to rotate so as to stir the powdery food material and the liquid at the bottom wall in the pot body, and controlling the second stirring shovel to follow up so as to assist in stirring the powdery food material and the liquid at the side wall in the pot body; or alternatively

In the process of controlling the first stirring shovel to stir the powdery food material and the liquid at the bottom wall in the pot body, controlling the second stirring shovel to assist in stirring the powdery food material and the liquid at the side wall in the pot body.

14. A method of operating a cooking appliance comprising:

injecting liquid into the pot body according to the liquid injection quantity;

15. A method of operating a cooking appliance comprising:

injecting liquid into the pot body according to the liquid injection quantity;

16. The cooking method is characterized by being suitable for cooking equipment, wherein the cooking equipment is provided with a pot body, a stirring assembly, a feeding device and a heating device, and powdery food is contained in the pot body; the method comprises the following steps:

controlling the feeding device to add liquid proportional to the powdery food material into the pot body, and controlling the stirring assembly to stir the powdery food material, the liquid and the heating device to heat the pot body so as to form a pimple-shaped semi-finished product;

17. A cooking apparatus, comprising; the device comprises a pot body, a stirring assembly, a feeding device, a heating device and a control device; wherein,

the pot body is internally provided with powdery food materials;

the control device is connected with the stirring assembly, the feeding device and is used for realizing the steps in the cooking equipment control method according to any one of the claims 1 to 13 or realizing the steps in the cooking equipment working method according to claim 14 or 15; or to carry out the steps of the cooking method of claim 16.