CN117652875A

CN117652875A - Soup cooking control method, device, equipment, electric cooker and storage medium

Info

Publication number: CN117652875A
Application number: CN202311630654.8A
Authority: CN
Inventors: 陶金轩; 孔进喜; 张继尧
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2023-11-30
Filing date: 2023-11-30
Publication date: 2024-03-08

Abstract

According to the soup cooking control method, device, equipment, electric rice cooker and storage medium, under the condition of the heating stage, the electric rice cooker is controlled to heat soup cooking materials in the electric rice cooker at the preset heating rate, under the condition of the big fire boiling stage, the electric rice cooker is controlled to work for a first preset time length at first heating power so that the soup cooking materials are in a boiling state, the first heating power is in a power range obtained by multiplying the average heating power by a first percentage, under the condition of the small fire slow stewing stage, the electric rice cooker is controlled to work for a second preset time length at second heating power so that the soup cooking materials are in a boiling state, and the soup cooking materials can be in a sufficient boiling state by controlling the power and the maintaining time of each stage so as to ensure the quality of soup.

Description

Soup cooking control method, device, equipment, electric cooker and storage medium

Technical Field

The present disclosure relates to the field of electric rice cookers, and in particular, to a method, an apparatus, a device, an electric rice cooker, and a storage medium for controlling soup cooking.

Background

In life, users usually cook soup, and the existing soup cooking modes comprise a marmite soup cooking mode, an electric pressure cooker soup cooking mode, an electric rice cooker soup cooking mode and the like. The marmite is adopted to cook soup, and although the quality is good, the people need to watch the soup manually, and the firepower and the time are adjusted, so that the use is inconvenient. The electric pressure cooker has soft and rotten soup meat, but the soup and the water are removed. The electric cooker is the most commonly used household cooking appliance, and the quality of soup obtained by the soup cooking function of the existing electric cooker is poor, and the meat quality is not rotten enough, so that a soup cooking method suitable for the electric cooker is needed to be provided for obtaining better soup.

Disclosure of Invention

Aiming at the problems, the application provides a soup cooking control method, a soup cooking control device, soup cooking equipment, an electric rice cooker and a storage medium, which can enable soup cooking materials to be in a sufficient boiling state by controlling the power and the maintaining time of each stage, so that the quality of soup is ensured.

The embodiment of the application provides a soup cooking control method, which comprises the following steps:

under the condition of entering a soup cooking mode, entering a heating stage, and acquiring average heating power of the heating stage, wherein under the condition of the heating stage, an electric cooker is controlled to heat soup cooking food materials in the electric cooker at a preset heating rate;

when the heating time is greater than a preset time threshold or the soup cooking material is boiled within the preset time threshold, a big fire boiling stage is entered, wherein under the condition of the big fire boiling stage, the electric cooker is controlled to work for a first preset time length with first heating power so as to enable the soup cooking material to be in a boiling state, and the first heating power is in a power range obtained by multiplying the average heating power by a first percentage;

under the condition that the big fire boiling stage is completed, a small fire slow stewing stage is entered to complete a soup cooking mode, wherein under the condition of the small fire slow stewing stage, the electric cooker is controlled to work with second heating power for a second preset time period to enable soup cooking food materials to be in a boiling state, the first preset time period is smaller than the second preset time period, the second heating power is in a power range obtained by multiplying the average heating power by a second percentage, and the first percentage is larger than the second percentage.

In some embodiments, the preset ramp rate comprises: 2 ℃/min to 3.2 ℃/min.

In some embodiments, the preset time threshold is 50min to 65min.

In some embodiments, the first percentage comprises: 25% to 50%, the first preset time period including: 15min to 30min.

In some embodiments, the second percentage comprises: 10% to 25%, the second preset time period including: 40min to 100min.

In some embodiments, the soup material comprises: food material and water, the weight ratio of food material and water includes: 1:2 to 1:4.

The embodiment of the application provides a soup cooking control device, including:

the first control module is used for entering a heating stage under the condition of entering a soup cooking mode and obtaining average heating power of the heating stage, wherein under the condition of the heating stage, the electric cooker is controlled to heat soup cooking materials in the electric cooker to boiling at a preset heating rate;

the second control module is used for entering a big fire boiling stage when the heating time is greater than a preset time threshold or the soup cooking food material is boiled within the preset time threshold, wherein under the condition of the big fire boiling stage, the electric cooker is controlled to work for a first preset time length with a first heating power so as to enable the food material to be in a boiling state, and the first heating power is in a power range obtained by multiplying the average heating power by a first percentage;

the third control module is used for entering a low-fire slow stewing stage to finish a soup stewing mode under the condition that the high-fire boiling stage is finished, wherein under the condition that the low-fire slow stewing stage is finished, the electric cooker is controlled to work for a second preset time length with second heating power so that the food materials are in the boiling stage, the first preset time length is smaller than the second preset time length, the second heating power is in a power range obtained by multiplying the average heating power by a second percentage, and the first percentage is larger than the second percentage.

An embodiment of the present application provides an electronic device, including a memory and a processor, where the memory stores a computer program, and when the computer program is executed by the processor, the method for controlling soup cooking according to any one of the above-mentioned embodiments is executed.

The embodiment of the application provides an electric cooker, comprising: the electronic device is described above.

Embodiments of the present application provide a computer readable storage medium storing a computer program executable by one or more processors for implementing the above-described parameter adjustment method.

According to the soup cooking control method, the soup cooking control device, the electric cooker and the storage medium, when a soup cooking mode is entered, a heating stage is entered, and average heating power of the heating stage is obtained, wherein under the condition of the heating stage, the electric cooker is controlled to heat soup cooking food materials in the electric cooker at a preset heating rate; when the heating time is greater than a preset time threshold or the soup cooking material is boiled within the preset time threshold, a big fire boiling stage is entered, wherein under the condition of the big fire boiling stage, the electric cooker is controlled to work for a first preset time length with first heating power so as to enable the soup cooking material to be in a boiling state, and the first heating power is in a power range obtained by multiplying the average heating power by a first percentage; under the condition that the big fire boiling stage is completed, a small fire slow stewing stage is entered to complete a soup stewing mode, wherein under the condition of the small fire slow stewing stage, the electric cooker is controlled to work with second heating power for a second preset time period to enable soup stewing food materials to be in a boiling state, the first preset time period is smaller than the second preset time period, the second heating power is in a power range obtained by multiplying the average heating power by a second percentage, the first percentage is larger than the second percentage, and the soup stewing food materials can be in a sufficient boiling state by controlling the power and the maintaining time of each stage, so that the quality of soup is ensured.

Drawings

The present application will be described in more detail hereinafter based on embodiments and with reference to the accompanying drawings.

FIG. 1 is a graph showing a temperature profile of a conventional rice cooker according to the prior art;

fig. 2 is a schematic implementation flow chart of a soup cooking control method according to an embodiment of the present application;

FIG. 3 provides a graph of a soup temperature control of an electric cooker according to an embodiment of the present application;

fig. 4 is a schematic implementation flow chart of another soup cooking control method according to an embodiment of the present application;

FIG. 5 is a schematic diagram of sensory test results of a soup control method according to an embodiment of the present application;

fig. 6 is a schematic diagram of a composition structure of an electronic device according to an embodiment of the present application.

In the drawings, like elements are denoted by like reference numerals, and the drawings are not drawn to scale.

Detailed Description

For the purpose of making the objects, technical solutions and advantages of the present application more apparent, the present application will be described in further detail with reference to the accompanying drawings, and the described embodiments should not be construed as limiting the present application, and all other embodiments obtained by those skilled in the art without making any inventive effort are within the scope of the present application.

In the following description, reference is made to "some embodiments" which describe a subset of all possible embodiments, but it is to be understood that "some embodiments" can be the same subset or different subsets of all possible embodiments and can be combined with one another without conflict.

If a similar description of "first\second\third" appears in the application document, the following description is added, in which the terms "first\second\third" are merely distinguishing between similar objects and do not represent a particular ordering of the objects, it being understood that the "first\second\third" may be interchanged in a particular order or precedence, where allowed, so that the embodiments of the application described herein can be implemented in an order other than that illustrated or described herein.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of the present application only and is not intended to be limiting of the present application.

Fig. 1 is a temperature graph of a conventional rice cooker according to the prior art. As shown in fig. 1, the temperature of the soup of the traditional electric cooker is raised like that of porridge, the water temperature is quickly raised to 90 ℃ and then the water is heated to boiling by turning to low fire, and the total time of the stage is approximately 60 minutes. This is done because the light meal is easy to spill over when cooking porridge, and the boiling point is lower at high altitude conditions, so that it is necessary to reduce the fire power to prevent spill. However, the temperature rise time is too long and the boiling is insufficient, so that the grease, the soluble protein and the amino acid are not dissolved out enough, and the soup is not soft and rotten in meat quality.

However, it is obvious that the conventional control method of the electric cooker still has a larger improvement space in terms of soup quality.

Based on the problems existing in the related art, the embodiment of the application provides a soup cooking control method, and an execution main body of the method can be electronic equipment, mobile terminals, computers, intelligent household equipment, intelligent wearing equipment, electric rice cookers and the like. In some embodiments, the electronic device may be a mobile terminal, a computer, a smart home device, a controller of an electric rice cooker.

The functions implemented by the soup cooking control method provided by the embodiment of the application can be implemented by calling program codes by a processor of electronic equipment, wherein the program codes can be stored in a computer storage medium.

The embodiment of the application provides a soup cooking control method which is applied to an electric cooker. Fig. 2 is a schematic implementation flow chart of a soup cooking control method according to an embodiment of the present application, where, as shown in fig. 2, the soup cooking control method includes:

step S101, when the soup cooking mode is entered, entering a heating stage, and obtaining average heating power of the heating stage, wherein under the condition of the heating stage, the electric cooker is controlled to heat soup cooking food in the electric cooker at a preset heating rate.

In the embodiment of the application, a user can put soup food materials into the soup cooking mode and then enter the soup cooking mode through keys on the electric cooker. In some embodiments, a user may control the electric rice cooker to enter a soup cooking mode through the mobile terminal.

In this embodiment, the soup cooking material may include: meat, bone, etc.

After entering the soup cooking mode, the electric cooker automatically enters the heating stage.

In this embodiment, the ratio of food material to water in the soup cooking food material may be 1:2-1:4, and a proper amount of flavoring can be added by a user.

In the embodiment of the application, the average heating power is the average value of the actual running power of the heating stage of the electric cooker. The actual running power of the electric cooker in the heating stage can be obtained through a mechanical electric energy meter, and the actual running power of the electric cooker can be obtained through conversion based on the counted actual revolution.

In the embodiment of the application, the electric cooker can continuously (uninterruptedly) heat soup cooking materials in the electric cooker at a preset heating rate, so that the soup cooking materials are boiled in a heating stage as much as possible at a preset heating time, and enter the next stage (big fire boiling stage) if no boiling exists in the preset heating time. As an example, during the warming phase, the electronic device may send instructions to the heating body of the electric rice cooker to cause the heating body to be continuously heated at a preset warming rate to cause the soup material to boil as much as possible.

In this embodiment, the preset heating rate may be set, and the preset heating rate may be set to 2.0-3.2 ℃/min, for example.

In the embodiments, the proper heating rate is controlled, and the soup cooking material is heated to boiling within the proper heating time, so that the grease, the soluble protein and the amino acid in the soup cooking material can be dissolved in time, the quality of the soup is ensured, and the meat quality is ensured to be soft and rotten.

Step S102, when the heating time is greater than a preset time threshold or the soup material is boiled within the preset time threshold, a big fire boiling stage is entered, wherein under the condition of the big fire boiling stage, the electric cooker is controlled to work for a first preset time length with a first heating power so as to enable the soup material to be in a boiling state, and the first heating power is in a power range obtained by multiplying the average heating power by a first percentage.

In this application embodiment, when heating the soup cooking material in the electric cooker with preset heating rate, under the condition that the soup cooking material has been boiled and the heating time of the heating stage is less than the preset time threshold, or under the condition that the heating time is not less than the preset time threshold, the soup cooking material can enter into the big fire boiling stage, and the soup cooking material can be continuously boiled in the process, so that the precipitation of soluble substances can be ensured under the condition of not causing peculiar smell, and the soup quality of soup cooking is ensured.

In the embodiment of the application, boiling refers to the boiling of soup food materials by generating bubbles from the inside.

In this embodiment of the present application, the preset time threshold may be set, and an exemplary preset time threshold may be set to 60 minutes. That is, if the soup material is heated to boiling within 60 minutes, the boiling stage of the strong fire is entered, and if no boiling is performed for more than 60 minutes, the boiling stage of the strong fire is entered.

In this embodiment, the first percentage may be set, and illustratively, the first percentage includes: 25% to 50%.

In this embodiment of the present application, the first preset duration may be set, and exemplary, the first preset duration includes: 15min to 30min.

Step S103, under the condition of completing the big fire boiling stage, entering a small fire slow stewing stage to complete a soup cooking mode, wherein under the condition of completing the small fire slow stewing stage, the electric cooker is controlled to work with second heating power for a second preset time period to enable soup cooking food materials to be in a boiling state, the first preset time period is smaller than the second preset time period, the second heating power is in a power range obtained by multiplying the average heating power by the second percentage, and the first percentage is larger than the second percentage.

In the embodiment of the application, the soup material can work for a second preset time period under the second heating power, and is continuously (uninterruptedly) maintained in the boiling state.

In this embodiment of the present application, the second preset duration may be configured, and the second preset duration may be 40min to 100min.

In the embodiment of the present application, the second percentage may be 10% to 25%.

In some embodiments, the preset ramp rate comprises: 2 ℃/min to 3.2 ℃/min, preferably the preset heating rate comprises: 2 ℃/min to 3.2 ℃/min, 2.5 ℃/min to 3.0 ℃/min or 2.0 ℃/min to 3.0 ℃/min.

In some embodiments, the preset time threshold is 50min to 65min, preferably, the preset temperature increase rate includes: the preset time threshold is 50min to 60min, 55min to 65min, or 60min to 65min.

According to the present application, the average heating power may be denoted as P, and the first heating power may be in the range of P/4-P/2. In some embodiments, the first percentage comprises 25% to 50%, and the first preset time period comprises 15 minutes to 30 minutes. The excessive first heating power or the excessive first preset time period leads to excessive food material reaction to cause peculiar smell, and the excessive evaporation capacity leads to the loss of flavor substances. The first heating power is too small or the first preset time period is insufficient, so that the soluble substances are less dissolved out, and the quality of soup is poor.

According to the present application, the average heating power may be denoted as P, and the second heating power may be in the range of P/10-P/4. In some embodiments, the second percentage comprises: 10% to 25%, the second preset time period comprises 40min to 100min. And if the second heating power is too high or the second preset time period is too long, the food material is excessively reacted to cause peculiar smell, and the evaporation capacity is too high to cause loss of flavor substances. The second heating power is too small or the second preset time period is insufficient, so that the dissolution of soluble substances is small, the quality of soup is poor, and the meat taste is good.

In some embodiments, the soup-cooking food material comprises food material and water, wherein the weight ratio of food material to water comprises: 1:2 to 1:4.

In some embodiments, the capacity for an electric rice cooker is 3L, 4L, 5L, 6L, or 9L.

Fig. 3 provides a graph of a soup temperature control of an electric cooker according to an embodiment of the present application. As shown in fig. 3, the soup material can be kept in a boiling state continuously after the temperature rising stage, so that the dissolution of soluble substances in the soup material can be ensured, and the solid content of the soup and the meat quality in the soup material can be ensured.

According to the present application, a soup making control method is provided. Fig. 4 is a schematic implementation flow chart of another soup cooking control method according to an embodiment of the present application. As shown in fig. 4, the method includes the following stages:

and (3) heating: heating the soup and food materials to boil, controlling the heating rate k (2.0 ℃/min-3.2 ℃/min), recording the average heating power P of the stage, and entering the next stage (namely, the high-fire boiling stage) after the completion. If the temperature rise time of the temperature rise stage exceeds 60min, the next stage is automatically started.

In this application embodiment, accomplish the intensification stage in suitable intensification time with the rate of rising temperature that presets, can guarantee to stew soup food material and fully boil for grease, soluble protein and amino acid dissolve in time, guarantee the soft rotten of solid content and the meat of soup.

Boiling stage of strong fire: boiling with power P/4-P/2, maintaining the period for 15-30min, and entering the next stage (i.e. slow stewing stage with small fire).

In the examples of this application, the protein changes rapidly at this stage and the food begins to mature. Excessive power or excessive time can cause excessive reaction of food materials to cause peculiar smell, and excessive evaporation amount can cause loss of flavor substances. Too little power or insufficient time, which causes the dissolution of the soluble substances to be less and the quality of soup to be poor. In the embodiment of the application, the food can be ripened through the setting parameters of the boiling stage of the strong fire provided by the embodiment of the application.

According to the application, the power and time of the heating stage and the high-fire boiling stage can ensure that the soup cooking food material has proper boiling time, so that the soluble substances can be dissolved out, and the solid content can be ensured.

Slow stewing stage with small fire: the boiling state is maintained by the power P/10-P/4, the maintaining time of the stage is 40-100min, and the cooking is finished after the completion.

In the embodiment of the application, if the power is too high or the time is too long, the food material is excessively reacted to cause peculiar smell, and the evaporation amount is too high to cause loss of flavor substances. Too little power or insufficient time, which causes less dissolution of soluble substances, poor quality of soup and firewood taste.

Hereinafter, a soup cooking control method according to the present application will be described with reference to specific embodiments.

Example 1:

step S100, preparing soup food materials.

Specifically, cleaning pig bones (lean meat: bone 2:3) with certain mass, cutting into small sections (3+ -0.2) cm, heating in cold water to boil, scalding for 1min, and removing blood in food materials; then the following materials are used: water = 1:3, adding water in proportion, adding proper amount of salt and ginger for seasoning.

Step S200, soup cooking control.

And (3) heating: and controlling the heating rate to be 2.4 ℃/min, heating the food until the food is boiled, recording the heating power in the stage, obtaining the average heating power of 900W, and entering the next stage after the completion. If the time of the heating stage exceeds 60min, the next stage is automatically started.

Boiling stage of strong fire: boiling is carried out at a power of 300W, the maintenance time of the stage is 20min, and the next stage is carried out after the completion.

Slow stewing stage with small fire: the boiling state is maintained at 150W, the maintaining time of the stage is 60min, and the cooking is finished after the completion.

Comparative example 1:

the cooking of the food material of comparative example 1 was completed using the same soup food material as in example 1, except that the soup control method was different from example 1. In the soup cooking control method of comparative example 1, soup cooking materials are heated to 90 ℃ at 5 ℃/min, then heated to boiling by turning small fire, the total time of the stage is approximately 60min, then the boiling state is maintained at 150W, the maintaining time of the stage is 60min, and cooking is finished after the completion of the operation.

Food quality was tested by comparative example 1 and example 1, including:

pork was cut into 1X 1cm pieces and tested for hardness.

And taking the soup to test the content of the soluble solids.

Table 1 is a comparative schematic table of meat hardness and solids content in soup provided in the examples of the present application, as shown in table 1,

TABLE 1 comparative schematic representation of meat hardness and solids content in soup

Type(s)	Meat hardness/N	Soup solids content (%)
			Example 1	35.9	2.5
Comparative example 1	41.4	1.9

It can be seen that example 1 resulted in a lower meat hardness and a higher soup solids content.

The soup was subjected to sensory evaluation by a plurality of sensory evaluation persons in 5 dimensions of meat flavor, fat flavor, color, taste, overall acceptance (1-10 points, higher points proving higher evaluation).

Fig. 5 is a schematic diagram of sensory test results of a soup control method according to an embodiment of the present application. Meat flavor, taste, overall acceptance were all higher than comparative example 1 (conventional protocol in the same figure), and overall sensory scores were higher than comparative example 1.

Based on the foregoing embodiments, the embodiments of the present application provide a soup cooking control apparatus, where each module included in the apparatus and each unit included in each module may be implemented by a processor in a computer device; of course, the method can also be realized by a specific logic circuit; in practice, the processor may be a central processing unit (CPU, central Processing Unit), a microprocessor (MPU, microprocessorUnit), a digital signal processor (DSP, digital Signal Processing) or a field programmable gate array (FPGA, field Programmable Gate Array), or the like.

In some embodiments, the preset ramp rate comprises: 2 ℃/min to 3.2 ℃/min.

In some embodiments, the preset time threshold is 50min to 65min.

It should be noted that, in the embodiment of the present application, if the soup cooking control method is implemented in the form of a software functional module, and is sold or used as a separate product, the soup cooking control method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be essentially or partly contributing to the prior art, and the computer software product may be stored in a storage medium, and include several instructions to cause a computer device (which may be a personal computer, a server, or a network device, etc.) to execute all or part of the methods of the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, an optical disk, or other various media capable of storing program codes. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Accordingly, an embodiment of the present application provides a computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed by a processor, implements the steps of the soup making control method provided in the above embodiment.

The embodiment of the application provides electronic equipment; fig. 6 is a schematic diagram of a composition structure of an electronic device according to an embodiment of the present application, as shown in fig. 6, an electronic device 500 includes: a processor 501, at least one communication bus 502, a user interface 503, at least one external communication interface 504, a memory 505. Wherein the communication bus 502 is configured to enable connected communication between these components. The user interface 503 may include a display screen, and the external communication interface 504 may include a standard wired interface and a wireless interface, among others. The processor 501 is configured to execute a program of the soup control method stored in the memory to realize the steps in the soup control method provided in the above-described embodiment.

In some embodiments, the preset ramp rate comprises: 2 ℃/min to 3.2 ℃/m.

In some embodiments, the preset time threshold is 50min to 65min.

The embodiment of the application provides an electric cooker, which comprises the electronic equipment provided by the embodiment.

It should be noted here that: the description of the storage medium and apparatus embodiments above is similar to that of the method embodiments described above, with similar benefits as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and the apparatus of the present application, please refer to the description of the method embodiments of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in various embodiments of the present application, the sequence numbers of the foregoing processes do not mean the order of execution, and the order of execution of the processes should be determined by the functions and internal logic thereof, and should not constitute any limitation on the implementation process of the embodiments of the present application. The foregoing embodiment numbers of the present application are merely for describing, and do not represent advantages or disadvantages of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in this application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above described device embodiments are only illustrative, e.g. the division of the units is only one logical function division, and there may be other divisions in practice, such as: multiple units or components may be combined or may be integrated into another system, or some features may be omitted, or not performed. In addition, the various components controlled or discussed may be coupled or directly coupled or communicatively coupled to each other via some interface, whether indirectly coupled or communicatively coupled to devices or units, whether electrically, mechanically, or otherwise.

The units described above as separate components may or may not be physically separate, and components for controlling the units may or may not be physical units; can be located in one place or distributed to a plurality of network units; some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

In addition, each functional unit in each embodiment of the present application may be integrated in one processing unit, or each unit may be separately used as one unit, or two or more units may be integrated in one unit; the integrated units may be implemented in hardware or in hardware plus software functional units.

Those of ordinary skill in the art will appreciate that: all or part of the steps for implementing the above method embodiments may be implemented by hardware related to program instructions, and the foregoing program may be stored in a computer readable storage medium, where the program, when executed, performs steps including the above method embodiments; and the aforementioned storage medium includes: a mobile storage device, a Read Only Memory (ROM), a magnetic disk or an optical disk, or the like, which can store program codes.

Alternatively, the integrated units described above may be stored in a computer readable storage medium if implemented in the form of software functional modules and sold or used as a stand-alone product. Based on such understanding, the technical solutions of the embodiments of the present application may be essentially or partly contributing to the prior art, embodied in the form of a software product stored in a storage medium, comprising several instructions for causing a controller to execute all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a removable storage device, a ROM, a magnetic disk, or an optical disk.

The foregoing is merely an embodiment of the present application, but the protection scope of the present application is not limited thereto, and any person skilled in the art can easily think about changes or substitutions within the technical scope of the present application, and the changes and substitutions are intended to be covered in the protection scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A soup making control method, characterized by comprising:

2. The method of claim 1, wherein the predetermined ramp rate comprises: 2 ℃/min to 3.2 ℃/min.

3. The method of claim 1, wherein the preset time threshold is 50min to 65min.

4. The method of claim 1, wherein the first percentage comprises: 25% to 50%, the first preset time period including: 15min to 30min.

5. The method of claim 1, wherein the second percentage comprises: 10% to 25%, the second preset time period including: 40min to 100min.

6. The method of claim 1, wherein the soup stock comprises: food material and water, the weight ratio of food material and water includes: 1:2 to 1:4.

7. A soup making control device, comprising:

8. An electronic device comprising a memory and a processor, said memory having stored thereon a computer program which, when executed by said processor, performs the soup making control method as claimed in any one of claims 1 to 6.

9. An electric rice cooker, comprising: the electronic device of claim 8.

10. A storage medium storing a computer program executable by one or more processors for implementing the soup making control method according to any one of claims 1 to 6.