WO2011113333A1

WO2011113333A1 - Gas stove with weighing function and weighing control method thereof

Info

Publication number: WO2011113333A1
Application number: PCT/CN2011/071753
Authority: WO
Inventors: 谢国华
Original assignee: Xie Guohua
Priority date: 2010-03-15
Filing date: 2011-03-14
Publication date: 2011-09-22
Also published as: CN101936549B; CN101936549A

Abstract

A gas stove with weighing function and a weighing control method thereof are provided. An electronic weigher (5) stored with a cooking process experience database and a food information database is added under the table-board of the gas stove. The cooking process is divided into a quiet area, a pre-boiling area, a before-boiling area, an after-boiling area and an ending area according to the slope which is calculated from the detected weight change and represents the evaporation rate of vapor. Different heating power is utilized at each process. After cooking, taste degree of cooking is fed back by a user to adjust corresponding taste degree modifying data in the cooking process experience database in a memorizer of a main control unit. According to the gas stove, a standard, automatic, precise, intelligent and healthy cooking process is achieved.

Description

Gas stove with weighing function and weighing control method thereof

The invention relates to a gas stove and a control method thereof, in particular to a weighing control method and a structure of a gas stove for accurately controlling a cooking process of a pressure cooker, belonging to the field of gas stoves. Background technique

The gas stove has become an indispensable cooker in people's daily life, but when the user cooks the food in the pressure cooker on the gas stove, the user must stay next to the gas stove. When the cooking process ends, the gas state can only be seen by the user. The aroma of the experience is judged by experience. When cooking with a pressure cooker, the user is worried that if they leave the gas stove or the timing is wrong, they may burn the food. How to make the gas stove accurately control the cooking process of the pressure cooker, there is no better way in the past. Moreover, when using a pressure cooker to cook porridge or stew, the user is worried that the gas outlet of the pressure cooker may be clogged and cause danger, which is also a factor that people are afraid of using the pressure cooker.

In addition, when the user cooks things in a pressure cooker on a gas stove, for example, when cooking rice, how much water is added is often judged by experience, and there is no precise concept. Even for foods of the same weight, the weight of each added water is different. When the water is added, the cooked rice is very thin, and it takes a longer time to waste the gas. When the water is added less, the cooked rice is very hard, and it is easy to stick the pan and waste food. Sometimes when cooking, the user is required to add a few grams of oil, or add dozens of grams of material. For the user, how many grams is a matter that is difficult to grasp accurately.

For the fire control of gas stoves, many technologies have been published. However, these firepower control usually means that there is a pot on the induction gas stove to adjust the firepower. When there is a pot, the firepower is increased, and when the pot is removed, the firepower is reduced. See the following comparison documents for details:

In the Chinese Patent Publication No. 200610145061. 2, a gas stove having a weighing function and an automatic control of the firepower is disclosed, which senses the presence or absence of a pot by a weight sensing device, and according to the pot when cooking There is no food to control the size of the firepower. When the empty pot or the pot leaves the gas stove, it uses a small firepower. When there is food in the pot, it uses a large firepower. For the unmanned state such as boiling water soup, it is controlled by the preset heating time. . However, the disadvantages of this patent are: 1) Its structure determines that its weighing measurement accuracy cannot be very high, because its weight sensor is placed at the bottom of the pan holder in contact with the liquid receiving pan or placed on the pan holder. Where the top is in contact with the container, these places are around the flame, the temperature is very high, the high temperature environment has a great influence on the working characteristics of the weight sensor; 2) its weight sensor is placed in contact with the liquid receiving pan at the bottom of the pan holder The place or place where the top of the pan holder is in contact with the container does not require the bottom of the pan holder to be completely out of contact with the drip pan, or the container is not required to be in contact with the weight sensor and is completely out of contact with the pan holder. The pan support and the liquid tray have other direct support points or the container and the pan support have other direct support points, so that the weight sensor does not claim the weight of the whole body, and has a large error; 3) according to it The ZnO varistor is not a weight sensor but a voltage sensing device; 4) for how to intelligently distribute How to automatically control the heating time of the patent did not raise genuine practical way. Although it has a certain weighing control fire function, it is a preset heating time length before heating for an unmanned state such as boiling water soup. How to automatically adjust the firepower according to the change of the weight of the pot during the cooking process, it has no way, so it does not use the weighing control method throughout the cooking process to achieve the true sense of intelligent distribution of working hours and true sense The cooking process is completed automatically. For cooking, because the weight of the user's rice is different each time, the weight of the water will be different, or the weight of the water added by the user may be different each time the weight of the rice is added, which makes it difficult for the user to accurately pre-predict Set the time for cooking rice; 5) It doesn't really help how to prevent food

1

Inclusion (Rules 20.6) The object was burned out. Although it weighs the original weight of the food before heating, the food is lighter than the original weight during the heating process in an attempt to prevent the food from burning, but the weight of the food after scorching may still be the original weight of the food before heating. weight. For example, when cooking with rice, even if the rice is burnt with rice, the weight of the rice is still heavier than the weight of the rice before heating, because the rice absorbs moisture and becomes heavier.

After a long period of observation, when cooking in a gas cooker with a pressure cooker, the water vapor will evaporate as the temperature inside the pressure cooker changes during the cooking process, resulting in a change in the weight of the pressure cooker, and the weight of the pressure cooker varies slowly. It reflects the boiling state of the water in the pot and the amount of remaining water.

As shown in Fig. 1, the weight change curve Sl of the entire pressure cooker in the conventional sense of cooking in a gas cooker with a pressure cooker.

The horizontal axis is the time axis and the vertical axis is the weight axis of the entire pressure cooker. t. . There is nothing in the pressure cooker at all times, the weight of the whole pressure cooker is (m) _; (A) is called the plus staple phase, from t. . At the moment, add the weight of the staple food to the pressure cooker (m main). At this time, the weight of the whole pressure cooker is (m + m main); (B) is called the adding water stage, and the weight is added to the pressure cooker from the time of tu) For (m *) water, the weight of the whole pressure cooker is (m i8 + m ± + m * ); the section (C) is called the calm zone, and the initial firepower of Uo is heated from time t ₂₀ , in this In the stage, since the pressure cooker has almost no gas and does not run out, the weight change is minimal, and the absolute value k of the slope reflecting the weight change of the entire pressure cooker approaches 0; (D) is called the pre-boiling zone, and the heating power is heated at this stage. Still U. The lower part of the water body is getting higher and higher, starting to partially boil, the water vapor starts to run out of the pot, but the upper part of the water is not boiling, so this stage k «5 is slowly increasing, but it does not reach the maximum The value of K _mM; (E) is called the boiling zone, and the heating power is still U at this stage. The water in the pressure cooker is all boiling, and the water vapor runs out with maximum capacity. However, due to the restriction of the vent, the water vapor runs out at a constant rate, so this stage k « reaches a maximum value and the k pot maintains this constant value K _mM The section (F) is called the boiling end zone, and the heating power is still U in this stage. The water in the pressure cooker is still boiling, but since the amount of water in the pot has evaporated mostly, the remaining water is getting less and less, and the water vapor is running less and less, so the value of the k pot at this stage is from K. _mM slowly becomes smaller; the (G) segment is called the end region, at t ₆ . At the moment, due to the small amount of moisture in the pressure cooker, the user judges that the rice has been cooked by watching the gas, smelling the aroma and other artificial experience, and then turns off the firepower of the gas stove, thereby completing a cooking process, where the weight of the rice is m. The weight of the entire pressure cooker is (m pot + m cooked). It can be seen that m ia>in the main, because the rice absorbs the water and becomes heavier, and the weight of the evaporated water is (m main + m water - m cooked).

Studies have shown that the same pressure cooker on the gas stove, the same dry rice with the same weight m main, plus the same weight (m *) of water, with the same gas stove heating fire U. Heating is started and the entire process conforms to the weight change curve Sl.

As shown in Fig. 2, the weight change curve S2 of the whole pressure cooker of the user who uses the pressure cooker to cook porridge or stew or soup on the gas stove in the traditional sense is shown.

Compared with the graph SI, the process is similar. The difference is that in addition to the need to add staple foods such as rice or pork or chicken, you need to add other miscellaneous materials. Like porridge, you may need to add a small amount of mung beans. To add red dates, lotus seeds, star anise and other miscellaneous materials. Therefore, after the (A) plus staple phase, an (A1) dosing phase is added, and the number of species to be added to the miscellaneous material is N, and the weight of each miscellaneous material to be added is (m misi), then The total weight of the miscellaneous material is (m = m ₁ + m hetero ₂ + ~ m i + m hetero _N ). Then also the (B) water addition stage, at which point the weight of the entire pressure cooker is (mi«+m main + m miscellaneous + m * ), then (C) calm zone, (D) pre-boiling zone, (E) boiling zone However, due to stewing or porridge or soup, the user generally does not evaporate the water in the pot, and will leave a lot of water as a soup. Therefore, (E) after the boiling area, the k pot always maintains this constant value K, when The end is often judged by the user's experience, without (F) boiling end zone. Finally, the entry is (G) end zone, the user turns off the firepower of the gas stove to complete the entire cooking process, at which time the weight of the entire pressure cooker is (m is + m cooked).

Studies have shown that the same pressure cooker is used on the gas stove, plus the same weight of 111 _± staple food, plus the same

2

Inclusion (Rules 20.6) The weight is m _3⁄4 miscellaneous material, and water of the same weight (m *) is added, and heating is started with the same heating power Uo, and the whole process conforms to the weight change curve S2.

The pressure cooker used for cooking on the gas stove not only includes the pressure cooker, but also contains high pressure steam in the pot. It also includes other ordinary stainless steel pots, iron pans, aluminum pans, ceramic pots, and earthenware. This causes pressure in the pot, and eventually the water vapor evaporates from the small holes in the lid or the lid of the lid. These pots also have the same weight change curve S1 or S2.

According to the Chinese national fire, the habit of small fire stewing is to fully extend the time of the (E) boiling zone of the S1 or S2 curve. If there is (F) boiling end zone, then extend (F) the boiling end zone. time. To extend (E) the boiling zone time or (F) the boiling end zone time, it is required to use different heating firepower at different time points to make the water evaporate more slowly and make the food boil longer. However, conventionally, heating a pressure cooker on a gas stove generally uses a heating power U. Heating, adjusting the firepower depends on the user's experience to determine whether it is necessary to use a small fire until the end zone. At what point in time, what kind of different heating power is used and the automation of the cooking process of the gas stove is achieved, and the conventional gas stove has no good control method. And often because of the amount of water added to the pressure cooker by different weights of food, the user judges by experience, there is no precise concept. Even for foods of the same weight, the weight of the water added to the pressure cooker will be different each time, resulting in a meal that is hard or thin. The stewed stew is thick or light, and the taste is always different.

In addition, people are paying more and more attention to the health of the diet. Food factors that affect people's health often include excessive intake of salt per day, or excessive intake of cooking oil, or excessive calories, cholesterol, protein, fat, or two grams of food. According to the survey, the average daily salt intake per person in China is 12 grams, of which 15-18 grams per person per day in the northern region and about 10 grams per person per day in the southern region. High salt has caused hypertension to become a "silent killer" of public health in China. Therefore, people across the country should reduce salt intake and prevent and control high blood pressure. Excessive intake of cholesterol every day will affect people's cerebrovascular; excessive intake of caloric protein, fat, etc. every day can also cause obesity, blood lipids, cardiovascular and cerebrovascular diseases; sometimes two kinds of food are cooked together At the time, it will affect people's health. For example, when spinach and tofu are cooked together, they will cause people's stones. The World Health Organization advocates a daily intake of 5-6 grams of salt per person for a healthy and light diet. For edible oils, it is advisable to eat oils with less saturated fatty acids and more unsaturated fatty acids. Generally, 25 grams of oil per person per day is enough. Therefore, it is necessary to have a clear understanding of the average daily intake of edible salt, cooking oil, calories, cholesterol, protein, and fat. There are now a variety of paper-based foods, 100 grams of cholesterol content, food, 100 grams of food calories, etc., and the food comparison table, but people find it or it is inconvenient to calculate, you need to convert according to the actual weight of the food. And people usually do not accurately weigh the weight of the food. For example, how many grams of salt or refueling are usually added is often judged by the user's experience. Without a precise grasp, a few grams are difficult for the user to grasp.

Also, when cooking with a pressure cooker on a gas stove, how to make the taste of each made meal according to the user's needs or moderate or hard or thin, the taste of the stewed soup can be according to the user's needs or moderate or Thicker or lighter, traditional gas stoves cannot be chosen by the user. Moreover, the traditional gas stove lacks intelligence and cannot be adjusted according to the user's feedback after each consumption. For example, if the user chooses this time, the taste of the rice is not moderate, but the final meal is relative to the user's expectation. The moderate taste requirements are harder, and the traditional gas stoves have no way to make adjustments based on the user's feedback information, so that the next time they are closer to the user's taste.

In view of the above drawbacks of the conventional gas stove, the technician of the present invention has continuously experimented and researched a gas stove with a weighing function and a weighing control method thereof, which can accurately control the cooking process of the pressure cooker, and can display the use of the present The gas stove of the invention is heated to the upper pressure cooker for cooking calorific value, cholesterol content, protein content, fat content, edible salt amount, and edible oil amount.

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Inclusion (Rules 20.6) Summary of the invention

The purpose of the present invention is firstly to solve the problem that the user adds a certain amount of water to a certain weight of food when the rice cooker cooks or steams the cooker on the gas stove, and the weight is not precise. Secondly, the object of the present invention is to measure The temperature inside the pressure cooker is judged by the evaporation of water vapor due to the weight change of the pressure cooker on the gas stove and the degree of weight change, and the experience pressure curve of the gas cooker for the food of rice, meat and the like at different weight points is designed. According to this, different heating firepower is converted at different weight points of the pressure cooker to conform to the heating law of the Chinese national cooking steaming and small fire, and the whole cooking process is completed by temperature control or time control; The purpose is also to be able to make an adjustment according to the taste feedback made by the user, so as to make the next cooking more close to the user's taste demand; another object of the present invention is to enable the user to participate in the staple food and the miscellaneous materials in the cooking. The various foods used add up the calorie value of total or per capita intake, and the firmness Content, protein content, fat content, whether there grams of food, the amount of edible salt, and edible oils have a clear understanding of; the present invention is a pressure cooker for a gas stove as well as the abnormality alarm action pores clogging.

The technical solution of the present invention is:

A weighing control method for a gas stove, comprising the following steps,

Firstly, a high-precision electronic scale is added below or at the bottom of the gas stove. The measuring accuracy of the electronic scale is 5 g or 2 g or 1 g. The weight of the entire pressure cooker is transmitted by the weight sensor of the electronic scale in real time with a pressure signal. Calculated by the signal processing unit of the electronic scale main control unit;

Second, different cooking modes (optional mode cooking, porridge, soup, stew), pot information (including pot type, pot weight, lid weight, pot volume, calm zone slope threshold) And pre-boiling zone slope threshold), information on the desired staple food in the cooking mode (including the type and weight of the staple food), information on the required groceries (type of each groceries, weight), standard of required water Weight and mouthfeel correction data (including the fine-tuning value of the water when the taste is moderate, the fine-tuning value of the water when the rice is hard or the soup is thick, the water weight is fine-tuned when the rice is thin or the soup is light), the initial gas stove heats the firepower, and the completeness is achieved. The expected time of boiling, reaching a certain weight point after boiling, then distributing another heating heat to heat up until another weight point or boiling to reach a certain weight point, then distributing another heating fire for a set period of time or boiling The information of the type and weight of the mixed materials that need to be added in the process is stored in the form of the cooking process experience database and the pot information database. In the main memory unit;

Third, before the start of the gas stove heating, according to the cooking mode selected by the user, the type of the pan, the type of the staple food, the weight of the user to join the staple food, and the mouthfeel desired by the user (the optional taste is moderate, the meal is hard, Rice thin, Tang, and light), search from the cooking process experience database in the memory of the main control unit to prompt the user to add the corresponding type and weight of the miscellaneous materials and add precise weight of water;

Fourth, after the start of the heating of the gas stove, the slope of the evaporation speed of the water vapor is measured by measuring the change of the weight of the pressure cooker on the gas stove, and the current value of the slope value of the calm zone and the slope value of the pre-boiling zone are compared to determine the current pressure cooker. The cooking state, and the whole cooking state process is divided into a calm zone, a pre-boiling zone, a boiling front zone, a boiling back zone, and an ending zone, which are heated by initial heating before reaching the boiling zone, and in the boiling zone according to the cooking process. The experience database uses different heating firepower at different weight points until another weight point or reaches a weight point, and then uses different heating power to heat for a set time or add another kind of certain amount of miscellaneous materials. In the end zone, Use insulation to heat the fire;

Fifth, after the cooking is completed, the user is required to make an exit sensitivity feedback for the cooking, to adjust the corresponding mouthfeel correction data in the cooking process experience database in the memory of the main control unit, and correspondingly increase the water weight fine adjustment value. Or shrink.

A gas stove with a weighing function, comprising a stove body (1), a pot rack (2), a cooktop (3), a temperature sensor (4) for measuring the temperature at the bottom of the pot body, a thermal progressive adjustment device (6) and Intake pipe (7), in the case of the cooker (1) cited (Rules 20.6) The bottom of the stove is equipped with a support frame (8), the cooker (1) has a through hole (10) extending from the cooktop (3) to the bottom; the support frame (8) is equipped with an electronic scale (5), an electronic scale The weight sensor (52) of (5) is fixed on the base of the support frame (8), and the tray (51) of the electronic scale (5) is provided with a fixing hole (511); the lower surface of the pot holder (2) (21) The support column (22) is welded; the support column (22) of the support pan (2) passes through the penetration hole (10) of the cooker (1), and is fixed on the fixing hole (511) of the tray (51); The lower surface (21) of the pan holder (2) is not in contact with the cooktop (3), and the outer surface of the support column (22) does not come into contact with the inner wall of the penetration hole (10); the control computer of the electronic scale (5) The board (53) is located in a separate control box (9), the output of the weight sensor (52) is connected to the control computer board (53), and the mains supply is passed through the power socket (55) of the housing (54) of the control box (9). Input to the control computer board (53) to supply power to the entire circuit, control computer board (53) to connect different fire control signals through the fire control output line (56) to the thermal progressive adjustment device (6) The signal line (58) of the temperature sensor (4) is connected to the control computer board (53); the control computer board (53) is controlled by the central control processor (531), the heating fire control module (532), and the weight signal processing module. (533), temperature signal processing module (534), voice module (535), keyboard processing unit (536), LCD display control unit (537), mobile phone Modem communication module (538), memory module (539), serial port processing module (5310), clock module (5311), power module (5312); LCD (59), keyboard (60), serial port (61) and speaker (62) on the outer casing (54) of the control box (9) To the control computer board (53); the memory module (539) stores a cooking process experience database, a pot information database and a food information database.

The data items included in a record of the cooking process experience database include the type of the pan, the cooking mode, the information of the desired staple food, the information of the desired miscellaneous materials, the standard weight of the required water, the correction data of the mouthfeel, a series of Action instructions.

The data item of the pot contains a data item type of the pot, the weight of the pot, the weight of the lid, the volume of the pot, the threshold value of the calm zone slope, and the threshold value of the slope of the pre-boiling zone.

The data item included in one record of the food information database includes the type of food, 100 grams of the caloric value of the food, 100 grams of the cholesterol content of the food, 100 grams of the protein content of the food, and 100 grams of the fat content of the food. The type of food of the food, the type of food of the food.

The electronic scale (5) has a measurement accuracy of 5 grams or 2 grams or 1 gram.

The action command is a heating action command or a groceries action command, and the heating action command includes a heating power parameter, a weight mitigation value parameter, and a time length parameter, and the mashing action instruction includes a groceries parameter, Miscellaneous material weight parameters, miscellaneous material type parameters.

The weighing control method of the pressure cooker is adapted to the field of gas stoves, and does not involve an electric heating pot that is heated by voltage or electromagnetically.

The beneficial effects of the invention are:

The invention not only enables the user to cook rice, the porridge, the soup, and the stew, but also has a precise control on the weight of the food to be added and the water, and can be controlled by the weighing control method and the temperature control. And time control to achieve standardization, precision and intelligence of the entire cooking process with a pressure cooker on the gas stove. In addition, it can accurately display the calorific value, cholesterol, protein, fat and the like of the food in the pressure cooker of the gas stove of the present invention, and also remind the user to cook the food together to realize the health of the cooking.

The design idea of the invention is not only suitable for cooking in a gas cooker with a pressure cooker, but also for other ordinary stainless steel pots, iron pans, aluminum pans, ceramic pots, ceramic pots, and cooking pots on the gas stove, which are also caused by evaporation of water vapor. Pressure cookers are generated in the pan, and finally the water vapor is also evaporated from the small holes in the lid or the periphery of the lid, but the present invention does not relate to the field of electric heating pots.

DRAWINGS

Fig. 1 is a conventional graph of the weight change of the pressure cooker when cooking with a pressure cooker on a gas cooker. Figure 2 is a graph of the weight change of a pressure cooker in a conventional porridge or stew or soup with a pressure cooker on a gas stove.

Fig. 3 is a comparative diagram for explaining the difference between the weight change curve of the pressure cooker and the weight change curve S1 when cooking with a pressure cooker on a conventional gas cooker in the gas cooker of the present invention.

Figure 4 is a comparative diagram for explaining the weight change curve of the pressure cooker when using a pressure cooker for porridge or stew or soup on the gas cooker of the present invention. S2' and the weight of the pressure cooker when using a pressure cooker for porridge or stew on a conventional gas cooker The difference between the curve S2.

Figure 5 is a front elevational view of an embodiment of the present invention.

Figure 6 is a top view of an embodiment of the present invention.

Figure 7 is a top plan view of an embodiment of the present invention with the pot holder removed.

Figure 8 is a bottom plan view of the embodiment of the present invention with the pan holder removed.

Figure 9 is an exploded perspective view of the embodiment of the present invention as seen from above.

Figure 10 is an exploded perspective view of the embodiment of the present invention as seen from below.

Figure 11 is a rear elevational view of an embodiment of the present invention.

Figure 12 is a top plan view of the electronic weighing tray of the embodiment of the present invention.

Figure 13 is a schematic view of the present invention when the pressure cooker is placed.

Figure 14 is a block diagram of the circuit of the present invention.

Figure 15 is a flow chart of the central control processor of the present invention for explaining the preparation process of the user to add staple food, miscellaneous materials, water, etc. before the start of the gas stove heating.

Figure 16 is a flow chart of the central control processor of the present invention, which is next to Figure 15 for illustrating the weighing control process after the start of the gas stove heating.

Figure 17 is a schematic diagram of a cooking process experience database, which is exemplified by a medium-sized pressure cooker C20 (with a diameter of 20 cm), which is a staple food of different types and weights in different cooking modes, and a staple food of the same type but of different weights. Different cooking processes are designed.

Figure 18 is a schematic illustration of a cooking process experience database, which is a continuation of Figure 17, and adds a different cooking experience data for a different type of medium-sized stainless steel stockpot C22 (inner pot diameter 22 cm).

Figure 19 is a schematic diagram of the pot's information database, which is part of the cooking process experience database, which is associated with the type of pot in Figures 17 and 18.

Figure 20 is a schematic illustration of a food information database listing information on some foods including their food and food.

In the figure, 1. stove body, 2. pot rack, 3. stove top, 4. temperature sensor, 5. electronic scale, 6. fire progressive adjustment device, 7. intake pipe, 8. support frame, 9. control box, 10. Penetration hole, 21. Lower surface, 22. Support column, 51. Pallet, 52. Weight sensor, 53. Control computer board, 54. Case, 55. Power socket, 56. Fire control output line, 57. Line, 58. Signal line, 59. LCD, 60. Keyboard, 61. Serial port, 62. Speaker, 511. Fixed hole, 531. Central control processor, 532. Heating fire control module, 533. Weight signal processing module, 534 Temperature signal processing module, 535. voice module, 536. keyboard processing unit 537. LCD display control unit, 538. mobile phone modem communication module, 539. memory module, 5310. serial port processing module, 5311. clock module, 5312. power module . detailed description

The invention will be further described below in conjunction with the drawings and embodiments.

As shown in the comparison chart shown in FIG. 3, the graph S1 ' is a graph of the weight change of the pressure cooker on the gas stove using the weighing control method of the present invention, and it can be seen that the graph S1 'and the pressure cooker used in the cooker with a pressure cooker on a conventional gas stove

6

Inclusion (Rules 20.6) The same and different places of the weight change graph si.

The curve S1 ' needs to go through the following stages: adding the staple food stage (Α '), adding water stage (Β '), calming area (C), pre-boiling area (D '), boiling front area (Ε), boiling area ( Ε 2 ' ), end area (G ' ). The curve S 1 ' combines the boiling zone (Ε ) of the curve S 1 and the boiling end zone (F ) into a boiling front zone (E1 ') and a boiling zone (Ε2 '). Different from the traditional weight change curve SI, the amount of water added by the user in the water adding stage (Β ') is an accurate value derived from the comprehensive information provided by the user in the main feeding stage (Α '). It includes the cooking mode selected by the user, the information of the pot, the type of staple food, the weight of the staple food, and the degree of mouthfeel desired. The same as S 1 , the graph S1 'the calm zone (C '), the pre-boiling zone (D '), and the boiling front zone (Ε) are all based on the initial firepower U. heating. However, to the boiling area (E2 '), the curve S1 'transition at different weight points is different from U. A variety of firepower forms are used to heat up the food to fully extend the time it takes to boil. Finally, the food is cooked to the end zone (G '). The process of the graph S1 ' is described in detail below:

The first is to add the staple food phase (A '), t. . At the moment the user starts a cooking process, the user needs to select and confirm the information of the pot used (including the type of pot, the weight of the pot, the weight of the lid, the volume of the pot). Different pots can be placed on the pot holders on the gas stoves (such as pressure cookers or ordinary pots or jars, and pressure cookers can be divided into large, medium and small). Different types of pots will require different amounts of water. The subsequent weighing control process will also be different. The user also needs to select the cooking mode (the available modes are: cooking, porridge, soup, stew) for the cooking mode and the type of staple food, because the type of staple food is also a factor affecting the amount of water added, for example, Northeast Rice and southern rice, the southern rice is divided into early rice or late rice, is rice or new rice, the starch content and water content of different rice are different, which will affect the amount of water added. Users also need to choose the degree of mouthfeel they want to achieve (optional modes are: moderate, rice hard, soup thick, rice thin, soup light), for cooking, some people want to make a hard meal, some people Hope is moderate, some people like the old people want to make a soft meal to facilitate digestion, these different taste requirements will also affect the requirements of adding water. Next, the electronic scale prompts the user to start to join the meter. The electronic scale continuously displays the weight of the user who has added the meter through the display screen, so that the user has an accurate grasp of the weight of his already added rice. After the user confirms the completion of the meter, the electronic scale is measured. The weight of the final added rice (m main) is obtained. In order to facilitate understanding and observation, the user selects the information of the pot, selects the cooking mode, selects the type of the staple food, and the process of adding the rice from the graph S 1 '. . The line starts from a line segment parallel to the time axis T at time t _lfl .

The second is the watering stage (Β '). From the moment of the user, the user starts to add the precise weight of water to the pot according to the prompt of the electronic scale. The weight of the added water is known by the electronic scale according to the input of the staple food stage (Α '). The information {pot type, cooking mode, type of staple food, weight of the staple food, degree of mouthfeel desired to be reached} is obtained by querying the cooking process experience database pre-stored in the memory. In order to facilitate understanding and observation, the process of adding water to the user on the graph S1 ' is drawn as ^. At the beginning of the t _2Q time, a line segment parallel to the time axis T, in fact, the process of adding water to the pot by the user is a process of slowly adding water, and the weight of the pressure cooker increases upwards in a diagonal line. In the process of adding water to the user, the electronic scale continuously displays the weight of the water that the user has added through the display screen and the weight of the water that should be added, so that the user has an accurate grasp of the amount of water added by himself.

The third is the pre-boiling zone (D ' ) at t ₂ . At the moment, the electronic scale asks the user to close the lid through the display and the audible prompt to confirm the start of heating. After confirming that the heating has started, the user enters the calm zone (C '). The electronic scale will then automatically complete the cooking process through the weighing control algorithm until the cooking is completed. First, the electronic scale reads the cooking process experience database in the memory to get the first action command {U. , Am, , Δ ΐ ι ΐ ο The electronic scale controls the fire progressive adjustment device with the initial firepower U. Heat up. At this time, the total weight of the entire pressure cooker is (m pot + m main + m *). From t ₂ . At the beginning, the electronic scale will always check the weight of the pressure cooker in real time, and continuously calculate the absolute value k pot that reflects the slope of the pressure change of the pressure cooker.

What needs to be explained is the meaning of the action instructions. Each action instruction is a collection of {UH, Ami, Ati} # numbers. According to the value of UH, it can be distinguished whether the action instruction is a heating action command or a miscellaneous action command. As an example, this embodiment sets whether or not it is equal to 9 to distinguish the type of action instruction. If the value of ^ is greater than the index join (rule 20.6) 9 and belongs to a value of the gas stove that can output the fire power, the action command is a heating action command; if the value of UH is equal to 9, the action command is a greasy action command. If the action command is confirmed to be a heating action command based on the value of Uw, the meaning of {UH, Ami, Ati} is: It is the size of the heating power, from which point the heating is started by the fire until the weight of the pressure cooker is reduced by Δηπg. Above, the estimated length of time is Ati. If ΔΠΗ is not 0, Δππ determines the effect of control, Ati only plays a role of auxiliary monitoring: if Δΐ has passed for a while and the weight of the pressure cooker has not alleviated ΔΠΗ and At-Ato ε ΐ ( ε 1 is a time Threshold), indicating that the time required for weight reduction ΔΠΗ At is much higher than the normal estimate of Ati, there may be an abnormal situation, for example, the gas stove flame may be extinguished, resulting in no normal operation, etc. Alarm information. If Ami in the heating command {Um Ami , Ati } is 0 and Ati is not 0, then Ati plays the role of determining the control, indicating that heating from this point is heated by fire, and the precise length of heating is Ati seconds. The situation can be used when mixing the heating weight control and the heating time control. For example, the user wants to use this weight control to the next point of heating, and the precise time control is used from the next point to the next point of heating. If the action command is confirmed according to the value of Uw, it is an add motion instruction, ! , Ami , Ati} means: - indicates that the user is required to add groceries, Ati indicates the type of groceries to be added, and Δ ΠΗ indicates the weight to be added to the groceries. This dosing action command is used to require the user to add some kind of miscellaneous material during the boiling process.

In the quiet zone (C '), at the beginning of the heating phase, the water temperature is still very low, almost no water evaporates and runs out, and the weight change is minimal. The absolute value of the slope of the weight change of the whole pressure cooker is reflected. Slope threshold.

The fourth is the pre-boiling zone (D '). At this stage, the electronic scale control firepower progressive adjustment device is still heated by the initial firepower Uo. Unlike the calm zone (C '), the lower temperature of the water inside the pressure cooker is getting higher and higher, starting to partially boil, the water vapor starts to run out of the pot, the weight of the pressure cooker starts to lighten, but the upper part of the water is not boiling yet. , so this stage reflects the absolute value slope of the weight change of the entire pressure cooker! ^Although slowly increasing, but not reaching a maximum value, the value of k _3⁄4 is greater than the threshold value of the calm zone slope but less than the threshold value of the pre-boiling zone slope.

The fifth is the boiling front area (Ε), and the heating power is still U in this stage. The upper part of the upper part of the water body is boiling, and the water vapor runs out with maximum capacity. However, due to the restriction of the air outlet, the water vapor runs out at a constant rate, and the value of the k pot is greater than the threshold value of the pre-boiling area and reaches a maximum value. And maintain this near the maximum. At this stage the electronic scale constantly detects the current weight of the entire pressure cooker, and with U. The weight of the point (m pot + m main + m water) is compared. Once the weight of the whole pressure cooker is reduced by Δππg compared to the previous weight point, the boiling front area (Ε) ends, and the scale is read in the memory. The cooking process experience database gets the next action command { , ΔΠ12, At2} and enters the boiling back zone (Ε2 ').

The sixth is the boiling back zone (Ε2 '), which is followed by the boiling front zone (Ε). In order to suit the Chinese celebrity fire, the habit of small fire stew, fully extend the boiling time. The heating power is a higher than the initial heating power U. Less firepower. As the heating power is reduced, the evaporation of water will be slowed down, and the value of k is reduced relative to the maximum value of 1^ in the pre-boiling area (ΕΙ ' ). At this stage, the electronic scale (5) continuously checks the weight of the current pressure cooker and compares it with the weight of the L point. Once the weight is detected and the Am ₂ gram is reduced, the electronic scale reads the cooking process experience database in the memory to get the next one. The action command {U ₂ , Am,, Δΐ3} , at this time the weight of the whole pressure cooker is (m pot + m main + m water - Δππ_Δη ΐ 2) ₀

In the post-boiling area, it is also possible to mix time heating, which is the meaning of the command of the front action command {Uw, Ami, Δϋ }. If Arm is 0, Ati is used as the precise heating time, and the heating time of the heating power Uw is Ati. .

It may also be required to add some kind of miscellaneous material in the post-boiling area, which is also common during cooking. The action command {UH, Ami, Δ^} at this time indicates that the user is required to add a material of type Ati and weight ΔΠΗ.

8

Inclusion (Rules 20.6) In this way, the next motion command OJH, Am, A } is continuously read in the boiling rear region (Ε2') until the end region (G').

Similarly, it can be seen that the weighing control method when using the present invention for porridge or stew or soup can see that the curve S2' is the same as and different from the weight change curve S2 of the traditional pressure cooker porridge or stew or soup. Place, as shown in the comparison chart in Figure 4.

The stages that the curve S2' needs to pass are: adding the staple food stage (Α'), adding the mixed material stage (Α), adding the water stage (Β'), calming area (C'), pre-boiling area (D'), before boiling Zone (Ε), boiling zone (Ε2'), end zone (G'). The curve S2' divides the boiling zone (Ε) of the curve S2 into a boiling front zone (Ε) and a boiling zone (Ε2'). Different from the traditional weight change curve S2, it is an accurate value of how much water the user adds during the watering phase (Β'). This value comes from the comprehensive information provided by the user in the staple food phase (Α'). It includes the type of pot selected by the user, the cooking mode, the type of staple food, the weight of the staple food, and the degree of mouthfeel desired. In the dosing phase (Α), what type of miscellaneous materials, multiple miscellaneous materials, will have a clear and accurate indication to the user. The same as S2, the calm zone (C'), the pre-boiling zone (D'), and the boiling front zone (ΕΙ') of the graph S2' are all based on the initial firepower U. heating. However, in the post-boiling area (Ε2'), the curve S2' is converted to a different weight point than U. A variety of firepower forms are used to heat up the food to fully extend the time it takes to boil. Finally, after the food is cooked, it enters the end zone (G').

The graph S2' is the same as the graph S1' in the post-boiling area, and continuously reads the next motion command OJw, ΔΠΗ, Δΐί} in the cooking process experience database in the memory, and executes the corresponding command. In order to realize the above-described weighing control method of the gas stove, the implementation of the gas stove having the weighing function is as follows.

Example:

A gas stove with a weighing function, comprising a stove body (1), a pot rack (2), a cooktop (3), a temperature sensor (4) for measuring the temperature at the bottom of the pot body, and a progressive adjustment device (6). Intake pipe (7). As shown in Figure 5, Figure 6, Figure 7, Figure 8, the gas enters the stove through the intake pipe (7); the fire progressive adjustment device (6) is used to achieve multi-stage fire regulation of the gas stove, about the realization of the gas stove The stage firepower adjustment has the existing patent technology, and the invention does not make too much explanation. Generally, the stepping motor is added in the gas path to adjust the intake air size of the intake valve, and the angle of the stepping motor is precisely controlled. , to achieve the gradual adjustment of firepower.

The invention is provided with a support frame (8) at the bottom of the stove body (1), the support frame (8) is provided with an electronic scale (5), and the weight sensor (52) of the electronic scale (5) is fixed on the support frame (8) ) on the base, in order to maintain a good stability. The measuring accuracy of the electronic scale (5) is relatively high, reaching 5 grams or 2 grams or 1 gram, because the evaporation of water vapor during the cooking process causes the weight change of the pressure cooker to be usually in the order of several grams in a period of more than ten seconds. Calculation. Thus, the weight sensor (52) of the electronic scale (5) does not affect the operating characteristics due to the high temperature of the gas stove flame, thereby ensuring the measurement accuracy of the weight sensor (52).

As shown in Fig. 9, Fig. 10, the tray (51) of the electronic scale (5) is opened in a number of fixing holes (511) (Ν is an integer, 3 or more), and the lower surface of the pan holder (2) ( 21) There is a corresponding support column (22), and the cooker (1) has a through hole (10) penetrating from the cooktop (3) to the bottom. The number of turns is greater than or equal to 3 in order to maintain the support. Pot holder (2) stability. The support column (22) of the pot holder (2) passes through the penetration hole (10) of the cooker (1), is fixed to the fixing hole (511) of the tray (51), and the lower surface of the pot holder (2) (21) not in contact with the cooktop (3), such that the pan holder (2) does not have any contact points with the cooktop (3), and the outer surface of the support column (22) does not intersect the inner wall of the penetration hole (10). Contact occurs, so there is no friction. The total weight weighed by the electronic scale (5) consists of four parts: the weight of the tray (51) of the electronic scale (5), the weight of one support column (22), the weight of the pot holder (2), and the pot holder (2) The weight of the above pressure cooker. Since the weight of the first three parts is constant, the total weight minus the weight of the first three parts gives the exact weight of the pressure cooker. Weight sensor

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Inclusion (Rules 20.6) The output signal of (52) is connected to the weight signal processing module (533) of the control computer board (53) via a lead line (57). The weight of the entire pressure cooker is transmitted by the weight sensor (52) of the electronic scale (5) to the weight signal processing module (533) of the control computer board (53) of the electronic scale (5) for amplification, A/D conversion, etc. The result is input to the central control processor (531) to obtain the final weight result.

The control computer board (53) of the electronic scale (5) is located in a separate control box (9), and the 220V mains is input to the control computer board through the power socket (55) of the outer casing (54) of the control box (9) (53). The entire circuit is powered, on the one hand to the power module (5312) and on the other hand to the heating fire control module (532). The power module (5312) outputs different DC voltages to provide operating voltages to different chips. The circuit block diagram of the present invention is shown in FIG.

The control computer board (53) connects the different firepower control signals to the thermal progressive control device (6) through the fire control output line (56), and the heating fire control module (532) can output the slave control under the control of the central control processor (531). Large to small maximum, second largest, large, medium, small, small, minimum, stop a total of eight fire control signals to the fire progressive adjustment device (6), fire progressive adjustment device (6) with the input fire control signal Different can control the maximum firepower, the second firepower, the large firepower, the medium firepower, the small firepower, the second small firepower, the minimum firepower, the stop firepower and other eight different firepowers.

As shown in Figure 14, the signal line (58) of the temperature sensor (4) is connected to the control computer board (53), and the temperature signal processing module (534) performs signal processing to obtain the final temperature. The temperature sensor (4) uses a high temperature sensor, and the temperature sensor (4) detects the temperature of the gas stove flame in real time, and issues an alarm message for the gas stove flame abnormally extinguished. If there is any time, the gas stove flame will be extinguished due to the overflow pot, which will cause the cooking process to not proceed normally.

The clock module (5311) that controls the computer board (53) provides time information, and the user can start heating at a certain time. The mobile phone Modem communication module (538) can receive the remotely sent command on the user's mobile phone to start or stop the heating. For example, the user can remotely send the mobile phone Modem communication module (538) of the electronic scale (5) to the electronic scale (5) before the user arrives at work. The heating command, the mobile phone Modern communication module (538) can also remotely report to the user whether cooking is complete or an alarm message is issued.

As shown in Figure 14, the LCD (59), keyboard (60), serial port (61) and speaker (62) on the housing (54) of the control box (9) are connected to the control computer board (53). The LCD (59), keyboard (60), and speaker (62) form a human-machine interaction unit with the voice module (535) on the control board (53), the keyboard processing unit (536), and the LCD display control unit (537). The LCD (59) prompts the user what to do next, either to display the current weight of the pressure cooker, or to display the current time. The speaker (62) prompts the user by voice. The user enters information via the keyboard (60) to make a selection or confirmation of various menus or to enter time information. The serial port (61) is connected to the serial port processing module (5310) of the control computer board (53), and the serial port processing module (5310) uses the commonly used RS232 serial port processing chip.

The pressure cooker placed on the gas stove is shown in Figure 12 and Figure 13.

The memory module (539) of the control computer board (53) stores a database of cooking process experience, as shown in Figs. 17, 18, and 19. A row of data items in the cooking process experience database represents a cooking process, from prompting the user to start adding the pan, placing the staple food, placing the miscellaneous material, and releasing the water to different weight points for the conversion of the heating power until completion. The data stored in the experience database has a type of pot, cooking mode (optional modes include cooking, porridge, soup, stew), information on the staple food required in the cooking mode (including the type and weight of the staple food), Information on the required miscellaneous materials (including the type and weight of each type of miscellaneous material), the standard weight of the required water, and the correction data of the mouthfeel (including the fine adjustment of the water weight when the taste is moderate, and the weight of the water when the meal is hard or thick) Fine-tuning value, requires the water to be fine-tuned when the rice is thin or the soup is light), a series of action instructions. The motion command includes a heating action command and a greasy action command. The heating action command includes a heating fire parameter, a weight loss value parameter, and a time length parameter; the mixed material action command includes a mixed material parameter, a mixed material weight parameter, and a mixed material type parameter.

Figure 17, Figure 18 shows the cooking process experience database is just an example, the specifications of each pressure cooker

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Inclusion (Rules 20.6) The number is different, and a specific cooking process experience database needs to be set for this pot. The user can change, add, delete a row of data by updating the human-computer interaction unit of the computer board (53) or by updating the serial port (61) from the computer to the electronic scale (5) to update the cooking process experience database in the memory module (539). item.

The examples of the cooking process experience database shown in Fig. 17 and Fig. 18 are further explained and explained. If the user chooses the type of the pan to be "medium pressure cooker C20" and the cooking mode is "cooked meat", the user selects the staple type as "chicken", the user selects the taste as "moderate", and the weight of the chicken put on the user is 1508 g. . From all the records of the cooking process experience database stewed chicken, it can be seen that the chicken can be selected from the weight of 100 grams up to the maximum weight of 4000 grams, with a spacing of 25 grams as a point, can be put into the maximum chicken weight considered The capacity of the "medium pressure cooker C20". Of course, it is also possible to use a spacing of 10 grams or a finer spacing as a weight dividing point, but a spacing of 10 grams as a dividing point will add more records, correspondingly requiring more memory capacity. Here, an interval of 25 grams is taken as an example. Divide the weight of the chicken so much that the weight of the chicken put in the user can be equal to or very close to one of the weight points. If the weight of the chicken put on the user is 1506 grams, then the nearest weight point is 1500 grams from 1506 grams, so that a record is recorded to record number 25. In this record, the user needs to add the mixed material with longan 150 Gram, 30 grams of ginger, 140 grams of lotus seeds, the standard water content is 1780 grams, and the moderate value of the mouth-correction data is -10 grams. Therefore, the user chooses the taste to be "moderate" and the weight required to accurately add water is equal to 1780+ (- 10) =1770 grams. The action command l {Uo, Ami , Z 1} = {max, 100, 800}, means that the gas stove is heated by the maximum firepower until the weight is reduced by 100 grams, and the time required is about 800 seconds; Action Command 2 {Ui, Am2, /^2} = {medium, 120, 300}, indicating that the gas stove is heated by mid-range fire until the weight is reduced by 120 grams, and the time required is about 300 seconds; Action Command 3 {U ₂ , Δπ, 3, 厶13} = { 9,7, salt}, U ₂ equals 9 means that the action command is a groceries command, the food type is required to be salt, and the added weight is 7 grams; the action command 4 {U ₃ , Am4, At4} = {9 , 15, onion}, U ₃ equals 9 means that the action instruction is a groceries instruction, need to add the food type to the shallot, the added weight is 15 grams; the action instruction 5 {U ₄ , Δπι5, At5} = {small, 0, 700} , means that the gas stove is heated by a small firepower, the heating time is exactly 700 seconds; the action command 6 {Us, Ara6, Δt6} = {0, 0, 0}, indicating the end of heating.

Figure 17, Figure 18 shows the cooking process experience database is only a schematic diagram, the specifications of each pressure cooker on the gas stove are different, such as the volume is different, whether it is a medium pressure cooker or a small pressure cooker or a common stainless steel stockpot or jar or Wok, you need to design a different cooking process experience database. The memory module (539) stores the respective cooking process experience data of various pots available on the user's home gas stove. The respective users can update, add, delete, in the cooking process experience database in the memory module (539) by controlling the human-computer interaction unit of the computer board (53) or from the serial port (61) of the computer connected to the electronic scale (5). A record or a record or record of a data item to define a cooking process.

Figure 19 is a schematic diagram of the pot's information database, which is part of the cooking process experience database, which is associated with the type of pot in Figures 17 and 18. Using the type of pot in Figures 17 and 18 to find the information database of Figure 19, you can get the weight of the type of pot, the weight of the lid, the volume of the pot, the critical value of the slope of the calm zone, and the critical value of the slope of the pre-boiling zone. Since the gas stove can be placed with different types of pots, such as soup pots of different sizes and pressure cookers of different sizes, the electronic scale (5) displays the information database of the pot through the LCD (59) for various types of pots to be selected by the user. The user needs to select one of the types of pots using the keyboard (60), so that the electronic scale (5) knows the type of the pot according to the user's choice, and the type of the pot is an input for further searching the cooking process experience database of Figs. 17 and 18. condition.

After the user finishes cooking, the electronic scale (5) prompts the user to make a cooking mouthfeel feedback, and updates the cooking process experience database in the memory module (539) according to the desired mouthfeel selected before the user starts cooking the gas stove firepower heating. Correspondence correction data in a corresponding record (including the fine-tuning value of the water added when the taste is moderate, the fine-tuning value of the water added when the rice is hard or the soup is thick, and the water weight fine-tuning value is required when the rice is thin or the soup is light). If the user chooses the taste of the gas stove before heating, the desired taste is moderate, and the user makes the cooking.

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Inclusion (Rules 20.6) If the mouthfeel feedback is hard, increase the water weight fine-tuning value when the taste is correct, and the next cooking mode will prompt the user to add more water to meet the user's desired mouthfeel. If the user wants to achieve the desired mouthfeel before the start of the heating of the gas stove, the taste is moderate, and the user makes the feedback of the cooking taste is too thin, then the required taste in the correction data is reduced, and the water weight is fine-tuned. Value, the next time you perform the same cooking mode, the user will be prompted to add less water to meet the mouthfeel desired by the user; if the user cooks the gas stove, the selected mouthfeel is warm before the start of heating. When the user makes the cooking mouthfeel degree feedback as the match, the required taste in the mouth feel correction data is not changed when the water weight fine adjustment value is moderate. Similarly, if the user wants to achieve the mouthfeel degree selected before the start of the heating of the gas stove, the meal is hard or thick, according to the user's cooking mouthfeel degree feedback is hard or thin or meet, the corresponding water in the mouth sensitivity correction data The weight trimming value is correspondingly increased or decreased or not changed. Similarly, if the user desires to achieve a mouth-to-mouth taste that is selected before the start of the heating of the gas stove, the taste of the cooking taste is hard or lean or conforms, and the corresponding in the mouth-correction data is corrected. Add water weight adjustment value to increase or decrease or not change accordingly.

The flow of the central control processor (531) for controlling the computer board (53) to implement the weighing control method is as shown in Fig. 15 and Fig. 16:

Step Sl, In this step, the user is asked to select the information of the pot (including the type of pot, the weight of the pot, the weight of the lid, the volume of the pot). The information of the pot is displayed through the LCD ( 59 ), and the user is prompted by the speaker (62) to select through the keyboard (60). Since there are many types of pots that can be placed on a gas stove, the user is required to select the type of pot to be used.

Step S2, in this step, the user is asked to select a cooking mode (cooking, porridge, soup, stew). The optional cooking mode is displayed via the LCD ( 59 ) and the user is prompted via the speaker (62) to select one of the keyboards (60).

Step S3, in this step, the user is asked to select the staple food type. The central control processor (531) searches the cooking process experience database in the memory module (539) according to the type of the pot selected by the user and the cooking mode, displays a variety of staple types available, and prompts the user to pass the keyboard through the speaker (62) ( 60) Make a selection and choose one of the staple types.

Step S4, in this step, the user is asked to select the degree of mouthfeel desired (moderate, hard, rice, soup, soup). The optional mouthfeel is displayed via the LCD ( 59 ) and prompted by the speaker (62 ) to be selected via the keypad (60). If the cooking mode selected by the user in step S2 is cooking, the optional mouthfeel displayed is three options: moderate, hard, and rice; if the cooking mode selected by the user is not cooking in step S2, the display may be The selected mouthfeel is only moderate, Tang, and Tang.

Step S5, in this step, prompting the user to join the staple food. The weight of the staple food that has been added is continuously displayed through the LCD ( 59 ), and the user is asked to confirm the completion by adding the staple food (60).

In step S6, it is judged whether the cooking mode selected by the user is cooking rice, if it is the cooking mode, the process proceeds directly to step S9, and if it is not the rice cooking mode, the process proceeds to step S7.

In step S7, the user is prompted to add the miscellaneous material (type of the miscellaneous material, weight). Because the cooking mode is porridge or soup or stew, other ingredients may be added in addition to the staple food. The central control processor (531) obtains the type and weight of the need to add a kind of miscellaneous material by searching the cooking process experience database in the memory module (539), and displays it through the LCD (59), and asks the user to pass the keyboard after the addition. (60) Confirm that the addition of the miscellaneous material is completed.

Step S8, in this step, it is judged whether there is still the next kind of mixed material to be added, and if there is the next kind of mixed material to be added, the process proceeds to step S7, and the user is required to continue to join the next type of mixed material to be added. Type and weight; if there is no next kind of miscellaneous material to be added, the process proceeds to step S9.

Step S9, in this step, according to the information provided by the user in the above steps (cooking mode, pot information,

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Inclusion (Rules 20.6) The type of staple food, the weight of the staple food, the degree of mouthfeel desired.) Query the cooking process experience database to prompt the user to add water of precise weight. The value is the standard weight of the required water plus or minus the mouthfeel correction data (requires a moderate adjustment of the water weight when the taste is moderate, requires a fine adjustment of the water weight when the rice is hard or soup thick, and requires a fine adjustment of the water weight when the rice is thin or the soup is light. The combined value of the value). The LCD ( 59 ) continuously displays the weight of the water that the user has added and the weight of the water that needs to be added, and asks the user to complete the staple food and confirm it by the keyboard (60).

Step S10, in this step, it is judged whether the weight of the water added by the user is equal to m*. If the weight of the water added by the user is greater than m*, the process proceeds to step S11. If the weight of the water added by the user is less than ra*, the process proceeds to step S13, and if the weight of the water added by the user is equal to m*, the process proceeds to step S12.

Step S11, in this step, prompting the user to take out a part of the water. Since the user has added more water, the user is prompted to take out a part of the water through the LCD (59) and the speaker (62), and proceeds to step S10 again.

Step S12, in this step, the user is prompted to confirm the start of heating. The LCD ( 59 ) and the horn (62 ) prompt the user to confirm the start of heating and close the lid. Once the user confirms that the heating is started, the process proceeds to the next step S20.

Step S13, in this step, prompting the user to take out a part of the water. Since the user has added less water, the user is prompted to add a portion of the water through the LCD (59) and the speaker (62), and proceeds to step S10 again.

Step S20, in this step, extracting the first motion instruction {Uo, Ami, Atl} from the cooking process experience database, and heating by heating power UQ. The first action command is a heating command that controls the gas stove to heat with the initial firepower Uo until the weight of the pressure cooker is reduced by Ami grams, which takes about two seconds.

Step S21, in this step, the weight of the whole pressure cooker is measured in real time, and the absolute value of the slope reflecting the change of the pressure of the pressure cooker is calculated. The pot is smaller than the threshold value of the slope of the calm zone, and is in a calm zone.

Step S22, in this step, the weight of the whole pressure cooker is measured in real time, and the absolute value k of the slope reflecting the change of the weight of the pressure cooker is calculated, and the pot is greater than or equal to the threshold value of the slope of the calm zone but less than the threshold value of the slope of the pre-boiling zone, and is in the pre-boiling zone. .

Step S23, in this step, the weight of the entire pressure cooker is measured in real time, and the absolute value of the slope reflecting the change of the pressure of the pressure cooker is calculated. The k pot is greater than or equal to the slope value of the pre-boiling zone, and is in the boiling front region.

Step S24, in this step, it is judged whether the weight reduced by the pressure cooker is equal to Aml. If it is not equal to Ami and proceeds to step S23, it is still in the boiling front area. If it is equal to Ami, it proceeds to step S25.

In step S25, in this step, it is judged that the state is in the boiling rear region, and a variable value i=l is set.

Step S26, in this step, the next action instruction {Ui, ΔΠΗ ₊₁ , Δ tw} is extracted from the cooking process experience database.

Step S27, in this step, the value of Ui is judged. By judging the value of Ui, it is known whether the action instruction is a groceries command or a heat command or zero. If the value of Ui is equal to 9, it is determined that the action instruction is a groceries command, proceeds to step S28; if the value of Ui belongs to one of the eight-speed firepower of the gas stove, it is determined that the action command is a heating command, proceeds to step S29; If the value of Ui is equal to 0, it indicates that the cooking process is completed, and the process proceeds to step S35.

In step S28, in this step, the user is prompted to add a material with a weight of ΔΠΗ ₊₁ and a type of Atw. The type and weight of the miscellaneous material is indicated by the LCD ( 59 ) display and the horn (62). And continuously, the weight of the mixed material has been added through the LCD (59), and once the user has finished adding the mixed material, setting i=i+l, and proceeding to step S29.

In step S29, in this step, the value of the parameter Am _i+1 in the action command obtained in step S26 is determined. If ΔΠΗ is not equal to 0, the process proceeds to step S31; if ΔΠΗ is equal to 0, the process proceeds to step S30.

In step S30, in this step, the value of the parameter Δΐ _ί+1 in the action command obtained in step S26 is determined. If Atw is not equal to 0, the process proceeds to step S32; if Amw is equal to 0, then proceeds to step S33.

Step S31, in this step, the action instruction {Ui, Am _i+1 , At _i+1 } in step S26 means that the gas stove is heated by the fire force size Ui until the weight of the pressure cooker is reduced by ΔΠΗ _{+ 1} gram. Am _i+1 determines the role of control, but only plays a role in auxiliary monitoring: if a period of time has passed, At pressure

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Inclusion (Rules 20.6) The weight of the pot still does not reduce Amw grams and At-At _{i+1 > ei} is a time threshold), indicating that the time required for weight reduction Amw grams At is well beyond the normal estimate of Ati ₊₁ , it may appear Abnormal situation, at this time, the alarm message is sent to the user through the speaker (62) or the mobile phone Modem communication module (538).

Step S32, in this step, the action instruction {Ui, Δπ ι , At _i+1 } in step S26 indicates that the gas stove is heated by the fire force size Ui, and the precise length of the heating is ^ ₊₁ second. Atw plays the role of determining control.

Step S33, in this step, the action instruction {Ui, Am _i+1 , At _{i +1} } in step S26 indicates that the gas stove is insulated by the firepower size Ui.

Step S34, the step ends the process specified by the heating command in step S26, and sets i = i + l. Step 34 is entered after step S31 or step S32 is completed. Step S34 then proceeds to step S26 to extract the next action command from the cooking process experience database.

In step S35, the step marks the completion of the entire cooking heating process.

Step S36, in this step, the user is required to perform the mouthfeel feedback on the cooking, and inquire whether the cooking meets the desired mouthfeel degree in the step S4. LCD ( 59 ) shows options that are 1) hard (near); 2) lean (soft); 3) match. The user is required to make a selection using the keyboard (60). If the user selects 1) to be hard (nense), then proceeds to step S37; if the user selects 2) lean (soft), then proceeds to step S38; if the user selects 3), then proceeds to step S37.

Step S37, in this step, increasing the cooking process experience database corresponding to the corresponding water weighting fine adjustment value in the mouthfeel correction data in the record of the cooking. So that the next time you perform the same cooking mode, you will be prompted to add a little more water to match the mouthfeel you want to achieve. If the desired mouthfeel selected by the user in step S4 is moderate, and the user makes the cooking mouthfeel feedback to be harder (concentrated) in step S36, the taste leveling water weight fine adjustment value in the mouthfeel correction data is increased. If the user desires to achieve the mouthfeel selected in step S4 is rice hard/tang thick, and the user makes the cooking mouthfeel degree feedback to be hard (concentrated) in step S36, the meat in the mouthfeel correction data is increased. Adding water weight fine adjustment value when the soup is in the middle; if the taste degree desired by the user selected in step S4 is rice thin/blow, and the user makes the cooking taste feedback to be hard (concentrated) in step S36, Increase the fineness of the rice thinning/soaked water weight in the mouthfeel correction data.

In step S38, in the step, the cooking process experience database is reduced to correspond to the corresponding water weighting fine adjustment value in the mouthfeel correction data in the record of the cooking. So that the next time you perform the same cooking mode, you will be prompted to add less water to match the mouthfeel you want to achieve. If the degree of mouthfeel desired by the user selected in step S4 is moderate, and the feedback made by the user in step S36 is lean (soft), the taste is moderately adjusted in the mouth-correcting data. Value; if the degree of mouthfeel desired by the user selected in step S4 is rice hard/tang thick, and the user makes the cooking mouth feeling feedback as lean (soft) in step S36, the mouthfeel correction data is reduced. If the user selects the desired mouthfeel in step S4, the degree of mouthfeel desired by the user is rice thinner/boiled, and in step S36, the user makes the cooking mouthfeel degree feedback as lean (soft). Then, the rice thinning/soaked water weight fine adjustment value in the mouthfeel correction data is reduced.

In step S39, in this step, the water weight fine adjustment value in the mouthfeel correction data is not changed. Since the user's mouthfeel feedback for the cooking in step S36 conforms to the desired mouthfeel degree predetermined in step S4, it is not necessary to change the watering weight fine adjustment value.

Step S39, in this step, the user is required to input the number of edible populations, and the food information database of the memory module (539) is queried. The various food types and weights used in this cooking main ingredient and miscellaneous materials are known. Using a type of food to look up the food information database shown in Figure 22 to obtain the calorie value, cholesterol content, protein content, fat content, and food type of the food per 100 grams of the food; and then use the weight of the food. Divide by 100, multiply the calorie value, cholesterol content, protein content, and fat content per 100 grams to obtain the caloric value, cholesterol content, protein content, and fat content of the food in the cooking;

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Inclusion (Rules 20.6) In this way, the LCD ( 59) can be used to display the calorific value, cholesterol content, protein content, fat content, food content of the various foods used in the cooking ingredients and miscellaneous materials, and whether or not the food can be obtained. The calorific value, cholesterol content, protein content, fat content, salt content, and weight of edible oil of all the foods in total are divided by the number of people in the population to obtain calorie value, cholesterol content, protein content, fat content, and salt content per capita. , the weight of edible oil. In this way, the user can have an intuitive and clear understanding of the nutrient composition and health of the food cooked this time.

A further description of the food information database shown in Figure 22 is required, and the food information database is also stored in the memory module (539). The data item included in a record in the food information database is the type of food, 100 grams of calories of the food, 100 grams of cholesterol of the food, 100 grams of protein content of the food, 100 grams of fat of the food, the food The type of food that is related to the food type of the food. For example, taking the record of the type of food as "beef" as an example, the cholesterol content is 106 mg / 100 g of beef, the caloric value is 229 calories / 100 g of beef, and the protein content is 25. 7 g / 100 g of beef, fat content. It is 14. 3 g / 100 g of beef; its gram food has "white wine", which means that beef and white wine should not be eaten together; its gram food has "potato", which means that beef and potatoes are cooked and eaten together. Match. The user can update, add, and delete the food information database by controlling the human-computer interaction unit of the computer board (53) or updating the food information database in the memory module (539) from the serial port (61) of the computer connected to the electronic scale (5). A record and the data item for that record.

A further explanation of the information database diagram of the pot shown in Fig. 19 is needed, which is only an example. It can be updated according to the actual situation. It should be noted that the calm zone slope threshold and the pre-boiling zone slope threshold are in units of: g / 15 seconds, which means how many grams are reduced within 15 seconds. The usual calculation method according to the slope is k=Am/At, which is not used (g/s) as the unit of measurement. It is experimentally shown that the average evaporation of water vapor in the pot is less than 1 gram per second, subject to electronics. The measurement accuracy of the scale is not measured in less than 1 gram of water vapor within 1 second, and the outlet of the pressure cooker is intermittent. This is exhausted for 1 second, and no gas is emitted for the next second. In practice, it is not necessary to take 1 second. Make measurements for the unit. Therefore, Δΐ=15 seconds is used as a measurement interval to obtain an evaporation amount of water vapor in Δΐ=15 seconds, and the obtained slope value is relatively true and stable. Of course, these transformation forms, such as (grams/10 seconds) or (grams/20 seconds), can also be used as the unit of slope measurement. In addition, the abnormal treatment of the gas stove has been throughout the cooking process, and the abnormal treatment of the gas stove has an alarm function for the abnormal blockage of the air outlet of the high pressure cooker cooking process. If the pressure hole of the pressure cooker is abnormally blocked, there will be no water vapor running out of the pot body or running out very little, and the weight of the pressure cooker will remain basically the same. If it is detected in the boiling front zone or the boiling zone that the weight of the pressure cooker remains substantially unchanged or the absolute value k of the slope reflecting the weight change of the entire pressure cooker is close to 0, it is judged that the pressure hole of the pressure cooker is abnormally blocked, and the heating fire control module is heated. (532) A stop fire control signal is issued under the control of the central control processor (531) to extinguish the gas flame, stop heating, and send an alarm message through the horn (62) or the mobile phone Modem communication module (538) to remotely report the alarm information.

Claims

A weighing control method for a gas stove, characterized in that

Firstly, a high-precision electronic scale is added below or at the bottom of the gas stove. The measuring accuracy of the electronic scale is 5 g or 2 g or 1 g. The weight of the whole pressure cooker is transmitted by the weight sensor of the electronic scale in real time with a pressure signal. Calculated by the signal processing unit of the electronic scale main control unit;

Second, different cooking modes (optional mode cooking, porridge, soup, stew), pot information (including pot type, pot weight, lid weight, pot volume, calm zone slope threshold) And pre-boiling zone slope threshold), information on the desired staple food in the cooking mode (including the type and weight of the staple food), information on the required groceries (type of each groceries, weight), standard of required water Weight and mouthfeel correction data (including the fine-tuning value of the water when the taste is moderate, the fine-tuning value of the water when the rice is hard or the soup is thick, the water weight is fine-tuned when the rice is thin or the soup is light), the initial gas stove heats the firepower, and the completeness is achieved. The expected time of boiling, reaching a certain weight point after boiling, then distributing another heating heat to heat up until another weight point or boiling to reach a certain weight point, then distributing another heating fire for a set period of time or boiling The information of the type and weight of the mixed materials that need to be added in the process is stored in the form of the cooking process experience database and the pot information database. Stored in the memory of the master unit;

Fourth, after the start of the heating of the gas stove, the slope of the evaporation speed of the water vapor is measured by measuring the change of the weight of the pressure cooker on the gas stove, and the current value of the slope value of the calm zone and the slope value of the pre-boiling zone are compared to determine the current pressure cooker. The cooking state, and the whole cooking state process is divided into a calm zone, a pre-boiling zone, a boiling front zone, a boiling back zone, and an ending zone, which are heated by initial heating before reaching the boiling zone, and according to the cooking process after the boiling zone The experience database uses different heating firepower at different weight points until another weight point or reaches a weight point, and then uses different heating power to heat for a set time or add another kind of certain amount of miscellaneous materials. In the end zone, Use insulation to heat the fire;

2. A gas stove with weighing function, including a stove body (1), a pot rack (2), a cooktop (3), a temperature sensor for measuring the temperature at the bottom of the pot body (4), a thermal progressive adjustment device (6) And an intake pipe (7), characterized in that: a support frame (8) is arranged at the bottom of the cooker (1), and the cooker (1) has a penetration hole penetrating from the cooktop (3) to the bottom (10) The support frame (8) is equipped with an electronic scale (5), the weight sensor (52) of the electronic scale (5) is fixed on the base of the support frame (8), and the tray (51) of the electronic scale (5) is opened. Fixing hole (511); pot holder

(2) The lower surface (21) is welded with a support column (22); the support column (22) of the pot holder (2) passes through the penetration hole (10) of the cooker (1), and is fixed to the tray (51) The fixing hole (511); the lower surface (21) of the pot holder (2) is not in contact with the cooking table (3), and the outer surface of the supporting column (22) is not in contact with the inner wall of the penetration hole (10) The control computer board (53) of the electronic scale (5) is located in a separate control box (9), the output of the weight sensor (52) is connected to the control computer board (53), and the mains is passed through the outer casing of the control box (9). The power socket (55) of (54) is input to the control computer board (53) to supply power to the entire circuit, and the control computer board (53) connects different fire control signals to the firepower progressive adjustment device (6) through the fire control output line (56). The signal line (58) of the temperature sensor (4) is connected to the control computer board (53); the control computer board (53) is controlled by the central control processor (531), the heating fire control module (532), and the weight signal processing. Module (533), temperature signal processing module (534), voice module

(535), keyboard processing unit (536), LCD display control unit (537), mobile phone Modem communication module (538),

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Inclusion (Rules 20.6) The memory module (539), the serial processing module (5310), the clock module (5311), and the power module (5312); the LCD (59), the keyboard (60), and the serial port on the outer casing (54) of the control box (9) ( 61) and the speaker (62) are connected to the control computer board (53); the memory module (539) stores a cooking process experience database, a pot information database and a food information database.

3. The gas stove with weighing function according to claim 2, wherein: the data item included in a record of the cooking process experience database has a type of pot, a cooking mode, information of a desired staple food, Information on the required groceries, standard weight of required water, sensation correction data, and a series of motion instructions.

4. The gas stove with weighing function according to claim 2, wherein: the type of the data item included in a record of the information database of the pot, the weight of the pot, the weight of the lid, and the pot The volume, the calm zone slope threshold and the pre-boiling zone slope threshold.

5. The gas stove with weighing function according to claim 2, wherein: the data item included in one record of the food information database has a type of food, 100 grams of calories of the food, and 100 grams. The cholesterol content of the food, 100 grams of protein content of the food, 100 grams of the fat content of the food, the type of food of the food, and the type of food of the food.

6. The gas stove with weighing function according to claim 2, characterized in that the electronic scale (5) has a measuring accuracy of 5 g or 2 g or 1 g.

7. The gas stove with weighing function according to claim 3, wherein the action command is a heating action command or a greasy action command, and the heating action command includes a heating power parameter and a weight reduction. The value parameter and the time length parameter, the greasy action instruction includes a mixed material parameter, a miscellaneous material weight parameter, and a miscellaneous material type parameter.

8. The weighing control method for a gas stove according to claim 1, wherein: the weighing control method of the gas stove is adapted to the field of a gas stove, and does not involve an electric heating pot that is heated by voltage or electromagnetically.