WO2018153056A1 - 温度探针、烹饪器具及加热控制方法 - Google Patents

温度探针、烹饪器具及加热控制方法 Download PDF

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Publication number
WO2018153056A1
WO2018153056A1 PCT/CN2017/101154 CN2017101154W WO2018153056A1 WO 2018153056 A1 WO2018153056 A1 WO 2018153056A1 CN 2017101154 W CN2017101154 W CN 2017101154W WO 2018153056 A1 WO2018153056 A1 WO 2018153056A1
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WIPO (PCT)
Prior art keywords
temperature
probe
food
heating
cooking
Prior art date
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PCT/CN2017/101154
Other languages
English (en)
French (fr)
Inventor
刘敏
彭涛
区毅成
陈隆艺
孙宁
Original Assignee
广东美的厨房电器制造有限公司
美的集团股份有限公司
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Application filed by 广东美的厨房电器制造有限公司, 美的集团股份有限公司 filed Critical 广东美的厨房电器制造有限公司
Publication of WO2018153056A1 publication Critical patent/WO2018153056A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/24—Warming devices
    • A47J36/2483—Warming devices with electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K13/00—Thermometers specially adapted for specific purposes
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J2202/00—Devices having temperature indicating means
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K2207/00—Application of thermometers in household appliances
    • G01K2207/02—Application of thermometers in household appliances for measuring food temperature
    • G—PHYSICS
    • G01—MEASURING; TESTING
    • G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
    • G01K2207/00—Application of thermometers in household appliances
    • G01K2207/02—Application of thermometers in household appliances for measuring food temperature
    • G01K2207/06—Application of thermometers in household appliances for measuring food temperature for preparation purposes

Definitions

  • the present invention relates to the field of cooking appliances, and more particularly to a temperature probe, a cooking appliance having the above temperature probe, and a heating control method for the above cooking appliance.
  • the present invention is directed to solving at least one of the technical problems existing in the prior art.
  • Another object of the present invention is to provide a cooking appliance comprising the above temperature probe.
  • an embodiment of a first aspect of the present invention provides a temperature probe for a cooking appliance comprising: a probe including a thermally conductive needle and a temperature sensor disposed within the thermally conductive needle, The probe is used for inserting food and/or soup water to detect temperature;
  • the hardware box includes a heat-resistant box body and a power supply device, a probe wireless transmission device disposed in the heat-resistant box body, and the power source
  • the device is electrically connected to the probe wireless transmission device, and the temperature sensor passes a wire is connected to the power supply device, the probe wireless transmission device, the power supply device is configured to supply power to the temperature sensor and the probe wireless transmission device, and the probe wireless transmission device is configured to receive the temperature a temperature detection signal transmitted by the sensor, and wirelessly transmitting the temperature detection signal to a controller of the cooking appliance;
  • a clamp fixedly connected to the hardware box and capable of being clamped on the pot body of the cooking appliance for The hardware box is fixed to the pot body.
  • the temperature probe provided by the solution includes a probe, a hardware box and a clamp, and a temperature sensor is provided in the probe for inserting the food in the pot and/or detecting the temperature of the food and/or the soup water, and detecting the temperature.
  • the signal is transmitted to the probe wireless transmission device in the hardware box, and the temperature detection signal is wirelessly transmitted to the controller of the cooking appliance through the probe wireless transmission device, so that the controller determines the maturity of the food and the heating power according to the temperature detection signal. It is suitable, and when it is judged that the heating power is not suitable, the heating power of the heating device of the cooking appliance is adjusted to improve the cooking effect.
  • the temperature probe detects the temperature of the food and the soup water, and judges whether the food maturity and the heating power are appropriate by the detected temperature signal. This judgment method is much more reliable than the method of judging the color and shape change of the food, and is effective. Avoid the problem of uncooked or too cooked food being cooked due to user misjudgment, so that users can easily get nutritious and delicious food.
  • the hardware case is detachably fixed to the pot body by the jig.
  • the hardware box is clamped on the pot body by the clamp, so that the connection between the hardware box and the pot body can be detached.
  • the hardware box is selected.
  • the pot is clamped so that the temperature probe can be applied to different pots, and the temperature probe can be removed from the pot when the probe is not in use.
  • the hardware box is clamped to the pot body during cooking, and the hardware box is subjected to a high temperature. Therefore, the outer casing portion of the hardware box is made of a heat-resistant box made of a heat-resistant material, and the power supply device and the probe wireless transmission device are used. Installed in a heat-resistant case.
  • the end of the thermal conductive needle is provided with a heat insulating handle.
  • the solution is provided with a handle on the probe for the user to take the probe, so that the user can insert the probe into the food, the soup or remove the probe from the food and the soup. Moreover, since the temperature of the thermal conductive needle is high when the probe is temperature-measured, the handle is made of a heat insulating material to prevent the user from being burnt.
  • the heat-resistant casing and/or the jig are provided a fixing hole for fixing the probe, the fixing hole is located above the pot mouth of the pot body or the pot mouth when the clip is clamped on the pot body, so that the heat conducting needle can pass through Inserting a fixing hole into the pot mouth of the pot body; wherein the heat conducting needle comprises a cylindrical section, an aperture of the fixing hole is adapted to an outer diameter of the cylindrical section, and the fixing hole can be engaged with the cylindrical section A positional fit allows the mounting holes to secure the probes at different heights. .
  • the heat-resistant box body and/or the clamp is provided with a fixing hole for fixing the probe when the temperature probe detects the temperature of the soup water, and specifically, when the hardware box is fixed on the pot body by the clamp,
  • the part of the fixing hole is located above the mouth of the pot or protrudes into the mouth of the pot, and the heat conducting needle is inserted into the soup water from the top to the bottom through the fixing hole for temperature measurement, and the part of the heat conducting needle from the tip end to the heat insulating handle is cylindrical.
  • the cylindrical section, the aperture of the fixing hole is adapted to the outer diameter of the cylindrical section, and the fixing hole can be fixed to the position of the cylindrical section, so that the user can adjust the depth of the probe into the pot body as needed.
  • the fixing hole is provided with an elastic anti-slip ring
  • the thermal conductive needle can pass through the elastic anti-slip ring, and the cylindrical segment and the elastic anti-slip ring Surface fit.
  • the relative dimensions of the fixed hole and the cylindrical section of the thermal conductive needle are not easy to control. If the fixing hole is small, the probe is difficult to insert into the fixing hole, which affects the user's feeling of use, and the improper force may easily cause the probe to be damaged and deformed; Larger, the fixing effect on the probe is not ideal, and the probe is easy to shake or undulate due to the tumbling of the soup. If the thermal needle contacts the surface of the pot, the accuracy of the temperature measurement will be affected. Therefore, the size of the fixing hole is appropriately increased in the design, and the elastic anti-slip ring is added in the fixing hole.
  • the inner diameter of the elastic anti-slip ring is slightly smaller than the outer diameter of the cylindrical portion of the probe, and the elastic needle is elastically slipped when passing through the elastic anti-slip ring.
  • the ring will be elastically deformed, causing little resistance to the user's operation, so it will not affect the user's feeling of use, and the elastic force of the elastic anti-slip ring will clamp the probe, thereby improving the fixing effect on the probe.
  • the heat-resistant casing is mounted with a power switch, and the power switch is electrically connected to the power supply device for controlling the power supply device and the temperature sensor, The power supply circuit between the probe wireless transmission devices is turned on and off.
  • the user When using the temperature probe to measure temperature, the user closes the power switch, so that the power supply unit supplies power to the temperature sensor and the probe wireless transmission device for temperature detection.
  • the user disconnects the power switch, causing the power supply unit to stop supplying power to the temperature sensor and the probe wireless transmission device to avoid wasting energy.
  • the wire includes a heat resistant sleeve and a power line and a signal line disposed in the inner heat jacket, the power line connecting the temperature sensor and the power supply device, A signal line connects the temperature sensor and the probe wireless transmission device.
  • the outer layer of the wire is made of a heat-resistant sleeve made of a heat-resistant material to prevent the wire from being deformed and damaged due to excessive temperature.
  • the production materials of the heat insulating handle, the heat-resistant casing, the elastic anti-slip ring, and the heat-resistant sleeve are made of silica gel.
  • the jig includes a first clamping portion, a second clamping portion, and a connection between the first clamping portion and the second clamping portion.
  • a connecting portion is fixedly connected to the heat-resistant casing, and the first clamping portion and the second clamping portion are respectively configured to cooperate with an inner side wall and an outer side wall of the pot body, so as to enable The clamp can be clamped on top of the side wall of the pot.
  • the clamp and the thermally conductive needle are made of a metallic material.
  • the jig is bent from a metal plate, so that the design process of the design jig is simple and the cost is low.
  • the heat-resistant casing includes a base and a cover, and the base and the cover are detachably coupled. This design facilitates the mounting of internal parts and circuits in the heat-resistant housing.
  • the jig and the heat-resistant casing are fixedly connected by screws. This connection is simple and reliable, preventing the hardware box from falling off the fixture.
  • the power supply device is a battery.
  • the power supply device may be a battery or a dry battery.
  • the wireless transmission device is a Bluetooth device.
  • the temperature sensor is adjacent to the tip end of the thermally conductive needle.
  • the tip of the thermal needle When the probe detects food, the tip of the thermal needle is inserted into the food, and the temperature sensor is placed close to the tip of the thermal needle, so that the temperature sensor can enter the inside of the food with the thermal probe to measure the temperature, thereby improving the accuracy of the temperature measurement.
  • the first temperature sensor and the first A temperature sensor the first temperature sensor being adjacent to a tip end of the thermally conductive needle, the second temperature sensor being proximate to an end of the thermally conductive needle.
  • the first temperature sensor and the second temperature sensor are disposed in the probe, so that the temperature probe can simultaneously detect the temperature of the food and the soup water, and the first temperature sensor is disposed near the tip end of the thermal conductive needle, so that the first temperature sensor can be
  • the thermal needle enters the interior of the food for temperature measurement
  • the second temperature sensor is disposed near the end of the thermal needle so that the tip of the thermal needle is inserted into the food
  • the second temperature sensor is located in the soup water, so that the second temperature sensor can detect the temperature of the soup.
  • An embodiment of the second aspect of the present invention provides a cooking appliance comprising: a pot body, a controller, a device wireless transmission device, a heating device, and the temperature probe according to any one of the first aspects of the present invention, the controller Electrically connecting with the appliance wireless transmission device and the heating device, the appliance wireless transmission device is configured to receive a temperature detection signal wirelessly transmitted by the probe wireless transmission device in the temperature probe, and to receive the detected temperature A signal is sent to the controller for controlling the heating power of the heating device.
  • the cooking appliance provided by the embodiment of the second aspect of the present invention has the temperature probe provided by any one of the first aspects of the present invention, and thus the cooking appliance has the full benefit of the temperature probe provided by any of the above embodiments. No longer.
  • the cooking appliance includes an induction cooker, an electric cooker, and the like.
  • the probe wireless transmission device and the appliance wireless transmission device may select a Bluetooth device.
  • An embodiment of the third aspect of the present invention provides a heating control method for a cooking appliance provided by an embodiment of the second aspect of the present invention, the heating control method comprising: a setting step of setting a target temperature of the cooking object; and a detecting step, The temperature of the cooking appliance is detected by the temperature probe; and the controlling step controls the operating parameter of the heating device according to the target temperature of the cooking appliance and the detected temperature of the cooking appliance.
  • the heating control method provided by the solution detects the temperature of the cooking object (food and/or soup water) through the temperature probe, and the controller determines the food maturity according to the detected temperature signal and the set target temperature, controls the heating firepower, and makes the cooking appliance
  • the cooking process is more intelligent, which reduces the difficulty of cooking, and avoids the problem that the cooked food is unfamiliar or too cooked due to the user's misunderstanding of the food and the heating power, so that the user can easily obtain nutritious and delicious food.
  • the heating control method is divided into three types:
  • the first heating control method is suitable for the case of frying a thin piece of food.
  • the cooking material includes a solid food.
  • the setting step specifically includes: setting a food target temperature A; the detecting step specifically includes: The food center temperature is detected by the temperature probe to obtain the food initial temperature B; the controlling step specifically includes: after obtaining the food initial temperature B, the controller controls the heating device to start heating; the temperature probe detects that the food center temperature rises to the turning surface When the temperature (AB)/2, the user is reminded to turn the food over; when the temperature probe detects that the food center temperature rises to the food target temperature A, the controller controls the heating device to stop heating, reminding the user that the cooking is over.
  • the heating control method provided by the present scheme is used for frying a thin piece of food such as a steak.
  • the user first sets the temperature at which the food is cooked, that is, the target temperature A; then inserts the probe into the food to detect the temperature of the food center, and obtains the food.
  • Initial temperature B the controller calculates the temperature to be reached when heating the first side of the food according to the program, that is, the turning temperature (AB)/2; then the controller controls the heating device to start heating the food in the pot; the probe detects When the temperature of the food center rises to the rewinding temperature (AB)/2, the user is reminded to turn the food over, avoiding one side of the fried side and not familiar with the other side; after the user removes the probe to turn the food over, the probe is inserted into the food again.
  • the controller calculates the temperature to be reached when heating the first side of the food according to the program, that is, the turning temperature (AB)/2; then the controller controls the heating device to start heating the food in the pot; the probe detects When the temperature of the food center rises to the rewinding temperature (AB)/2, the user is reminded to turn the food over, avoiding one side of the fried side and not familiar with the other side; after the user removes the probe to turn the food over, the probe is inserted into the food again
  • the food center temperature is continuously detected; when the probe detects that the food center temperature rises to the food target temperature A, it proves that the food is cooked, and the controller controls the heating device to stop heating, and reminds the user that cooking is finished, preventing the food from being fried.
  • the heating control method detects the internal temperature of the food through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines the food maturity according to the temperature detection signal, thereby determining when the food is turned over and when.
  • the heating is stopped to end the cooking, and the user is reminded to perform corresponding processing, thereby reducing the difficulty of the cooking work, and avoiding the problem that the cooked food is unfamiliar or too cooked due to the user's misunderstanding of the food and the heating fire, so that the user can easily obtain the problem. Nutritious and delicious food.
  • the cooking utensils may suggest to the user according to the program set by the controller, for example, the recommended temperature of the fried beef is 52 ° C to 72 ° C, and the recommendation of the fried pork The temperature is 50 ° C ⁇ 80 ° C, the recommended temperature of fried fish is 50 ° C ⁇ 60 ° C, the recommended temperature of fried chicken is 75 ° C ⁇ 80 ° C.
  • the second heating control method is applicable to the case where the soup water is high-temperature stewed food.
  • the cooking material includes a solid food and a liquid soup water
  • the setting step specifically includes: setting a soup water target temperature C
  • the heating control The method further includes: setting a target time T for continuously cooking the food at the target temperature C
  • the detecting step specifically includes: setting the target time T, and passing the temperature
  • the measuring probe detects the temperature of the soup water
  • the controlling step specifically includes: after the temperature probe starts detecting the temperature of the soup water, the controller controls the heating device to start heating; and when the temperature probe detects that the temperature of the soup water rises to the target temperature C, the controller adjusts the heating.
  • the heating power of the device is controlled to control the temperature of the soup water within a preset temperature range, and at the same time, the constant temperature stewing time is started; when the recorded constant temperature stewing time reaches the target time T, the controller controls the heating device to stop heating to remind the user to cook. End.
  • the target temperature C is 100 ° C
  • the preset temperature range is 99.5 ° C to 100 ° C.
  • the heating control method provided by the solution is used for high-temperature stewing of food.
  • the target temperature C of the soup is set first, and the boiled food is usually 100 ° C boiling water, so the default soup water temperature of the controller is 100 ° C, but the user
  • the setting of the target temperature C of the soup can also be changed; then the user sets the target time T for continuously cooking the food at the target temperature C, and the stewing time after the soup reaches the target temperature C is determined as
  • the target time T instead of counting from the start of the fire, is because the initial temperature of the soup, the amount of soup, the amount of food and other factors will affect the time when the soup warms up to the target temperature C.
  • the solution chooses to start after the temperature of the soup reaches the target temperature C. Calculate the time, so that the control of time is more precise, so that the food maturity can be controlled more accurately; then the probe is inserted into the soup to detect the temperature of the soup; then the controller controls the heating device to start heating; when the probe detects the temperature of the soup When raising to the target temperature C, the controller appropriately reduces the heating device to adjust the heating power, and controls the temperature of the soup to the preset temperature.
  • the preset temperature range is 99.5 ° C ⁇ 100 ° C; when the recorded constant temperature stewing time reaches the target time At T, it is proved that the food is just right, and the controller controls the heating device to stop heating, reminding the user that the cooking is over.
  • the heating control method detects the temperature of the soup water through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines whether the food maturity and the firepower are appropriate according to the temperature detection signal, thereby determining when to adjust the heating power.
  • stop heating and finish cooking reduce the difficulty of cooking, and avoid the problem that the cooked food is unfamiliar or too cooked due to the user's misunderstanding of the food and the heating power, so that the user can easily obtain nutritious and delicious food. .
  • the cooking appliance when setting the food target time T, the cooking appliance suggests to the user according to the procedure set by the controller.
  • the third heating control method is suitable for the case where the soup water is low-temperature stewed food.
  • the probe of the cooking appliance includes a first temperature sensor and a second temperature sensor, the first temperature The sensor is adjacent to the tip end of the heat-conducting needle, the second temperature sensor is near the end of the heat-conducting needle, the cooking material includes solid food and liquid soup water, and the setting step specifically includes: setting a target temperature D of the soup water and the food;
  • the detecting step specifically includes: detecting the food temperature by the first temperature sensor of the temperature probe, and detecting the temperature of the soup water by the second temperature sensor;
  • the controlling step specifically includes: after the temperature probe starts detecting the food temperature and the temperature of the soup water, the controller controls the heating device Heating is started; when the second temperature sensor detects that the temperature of the soup water rises to the target temperature D, the controller adjusts the heating power of the heating device to control the temperature of the soup water within a preset temperature range; the first temperature sensor detects an increase in the temperature of the food.
  • the preset temperature range is (D-0.5 ° C) to (D + 0.5 ° C).
  • the heating control method provided by the solution is used for low-temperature stewing of food to maximize the nutrition of the food.
  • the temperature probe used requires two temperature sensors, and two temperature sensors are used to detect the food temperature and the soup temperature, respectively. Initially, set the food and soup target temperature D; then insert the probe into the food, so that the first temperature sensor enters the food, and the second temperature sensor is located in the soup water, so that the first temperature sensor detects the food temperature, The temperature sensor detects the temperature of the soup water; then the controller controls the heating device to start heating; when the second temperature sensor detects that the temperature of the soup water rises to the target temperature D, the controller appropriately reduces the heating power of the heating device, and controls the temperature of the soup water at Within the preset temperature range, and avoiding energy waste, wherein the preset temperature range is usually set within the range of the target temperature D plus or minus 0.5 ° C; when the first temperature sensor detects that the food temperature rises to the target temperature D, it proves The food is just right, and the controller controls the heating device
  • the heating control method detects the temperature of the food and the soup water through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines whether the food maturity and the firepower are appropriate according to the temperature detection signal, thereby judging when the adjustment is made.
  • Heating power when to stop heating to end cooking, reduce the difficulty of cooking work, avoid the problem that the food is not cooked or cooked due to the user's misunderstanding of food maturity and heating fire, so that users can easily get nutritious and delicious. food.
  • the cooking appliance suggests to the user according to a program set by the controller.
  • FIG. 1 is a schematic structural view of a temperature probe provided in cooperation with a pot body according to a first embodiment of the present invention
  • FIG 2 is a schematic exploded view of the temperature probe shown in Figure 1;
  • FIG. 3 is a schematic structural view of a probe according to an embodiment of the present invention.
  • FIG. 4 is a schematic structural view of a probe according to another embodiment of the present invention.
  • Figure 5 is a schematic view of the probe shown in Figure 4 when measuring temperature
  • FIG. 6 is a schematic structural view of an elastic anti-slip ring according to an embodiment of the present invention.
  • Figure 7 is a schematic structural view of the jig shown in Figure 1;
  • Figure 8 is a flow chart of a heating control method provided by an embodiment of the present invention.
  • Figure 9 is a flow chart of a heating control method provided by a first embodiment of the present invention.
  • Figure 10 is a schematic view showing the temperature change of the food when cooking by the heating control method shown in Figure 9;
  • Figure 11 is a flow chart showing a heating control method provided by a second embodiment of the present invention.
  • Figure 12 is a schematic view showing the temperature change of the soup water when cooking by the heating control method shown in Figure 11;
  • Figure 13 is a flow chart of a heating control method provided by a third embodiment of the present invention.
  • Figure 14 is a schematic view showing the temperature change of the soup when cooking by the heating control method shown in Figure 13;
  • Fig. 15 is a view showing the temperature change of the food when cooking by the heating control method shown in Fig. 13.
  • an embodiment of the first aspect of the present invention provides a temperature probe for a cooking appliance comprising: a probe 1 including a thermally conductive needle 11 and disposed within the thermally conductive needle 11 Temperature sensor, probe 1 is used for inserting food and/or soup water to detect temperature; hardware box 2, hardware box 2 includes heat-resistant box body and power supply device 21 disposed in the heat-resistant box body, probe wireless transmission device 22, The power supply device 21 is electrically connected to the probe wireless transmission device 22, and the temperature sensor is connected to the power supply device 21 and the probe wireless transmission device 22 via the wire 4.
  • the power supply device 21 is used to supply power to the temperature sensor and the probe wireless transmission device 22, and the probe
  • the wireless transmission device 22 is configured to receive the temperature detection signal transmitted by the temperature sensor, and wirelessly transmit the temperature detection signal to the controller of the cooking appliance;
  • the clamp 3 is fixedly connected to the hardware box 2, and can be clamped on the pot body 5 of the cooking appliance. For fixing the hardware box 2 to the pot body 5.
  • the temperature probe provided by the solution includes a probe 1, a hardware box 2 and a clamp 3, and the probe 1 is provided with a temperature sensor for inserting the food in the pot body 5 and/or the temperature of the soup to detect the temperature of the food and/or the soup water. And transmitting the temperature detection signal to the probe wireless transmission device 22 in the hardware box 2, and wirelessly transmitting the temperature detection signal to the controller of the cooking appliance through the probe wireless transmission device 22, so that the controller judges and judges according to the temperature detection signal. Whether the maturity of the food and the heating power are appropriate, and adjusting the heating power of the heating device of the cooking appliance when it is judged that the heating power is inappropriate, to enhance the cooking effect.
  • the temperature probe detects the temperature of the food and the soup water, and judges whether the food maturity and the heating power are appropriate by the detected temperature signal. This judgment method is much more reliable than the method of judging the color and shape change of the food, and is effective. Avoid the problem of uncooked or too cooked food being cooked due to user misjudgment, so that users can easily get nutritious and delicious food.
  • the hardware case 2 is detachably fixed to the pot body 5 by the jig 3.
  • the hardware box 2 is clamped on the pot body 5 by the clamp 3, so that the connection between the hardware box 2 and the pot body 5 is detachable.
  • the hardware box 2 is clamped to the pot body 5 so that the temperature probe can be applied to different pot bodies 5, and when the probe 1 is not used, the temperature probe can be removed from the pot body 5 for storage. stand up.
  • the hardware box 2 is clamped to the pot body 5 during cooking, and the hardware box 2 is subjected to a high temperature, so that the outer casing portion of the hardware box 2 is made of a heat-resistant box made of a heat-resistant material, and the power supply device 21 and The probe wireless transmission device 22 is mounted in a heat resistant casing.
  • a thermal sensor 12 is disposed within the thermally conductive needle 11, and the temperature sensor 12 is adjacent the tip end of the thermally conductive needle 11.
  • the tip end of the thermal conductive needle 11 is inserted into the food, and the temperature sensor is disposed close to the tip end of the thermal conductive needle 11 so that the temperature sensor can enter the food interior with the thermal conductive needle 11 to measure the temperature, thereby improving the accuracy of the temperature measurement.
  • the first temperature sensor 13 and the second temperature sensor 14 are disposed in the thermal conductive needle 11, and the first temperature sensor 13 is adjacent to the tip end of the thermal conductive needle 11, The second temperature sensor 14 is adjacent to the end of the thermally conductive needle 11.
  • the first temperature sensor 13 and the second temperature sensor 14 are disposed in the probe 1, so that the temperature probe can simultaneously detect the temperature of the food 7 and the soup water, and the first temperature sensor 13 is disposed near the tip end of the thermal conductive needle 11 to The first temperature sensor 13 is allowed to enter the inside of the food 7 with the thermal conductive needle 11 for temperature measurement, and the second temperature sensor 14 is disposed near the end of the thermal conductive needle 11 so that the tip of the thermal conductive needle 11 is inserted into the food 7, and the second temperature sensor 14 is located. Located in the soup water, the second temperature sensor 14 can detect the temperature of the soup.
  • the end of the thermally conductive needle 11 is provided with a heat insulating handle 15.
  • the solution is provided with a handle on the probe 1, so that the user can take the probe 1 so that the user can insert the probe 1 into the food, the soup or remove the probe 1 from the food and the soup.
  • the handle is made of a heat insulating material to prevent the user from being burnt.
  • the heat-resistant casing and/or the clamp 3 is provided with a fixing hole 251 for fixing the probe 1.
  • the fixing hole 251 is located in the pot body 5.
  • the thermal conductive needle 11 can be inserted into the pot mouth of the pot body 5 through the fixing hole 251; wherein the heat conducting needle head 11 comprises a cylindrical section, the diameter of the fixing hole 251 is adapted to the outer diameter of the cylindrical section, The fixing hole 251 can be engaged with any position of the cylindrical section so that the fixing hole 251 can fix the probe 1 at different heights.
  • the heat-resistant casing and/or the clamp 3 is provided with a fixing hole 251 for fixing the probe 1 when the temperature probe detects the temperature of the soup water.
  • the hardware box 2 is fixed in the pot by the clamp 3.
  • the portion provided with the fixing hole 251 is located above the mouth of the pot or extends into the mouth of the pot, and the heat conducting needle 11 is inserted into the soup water from above and below through the fixing hole 251 for temperature measurement, and the heat conducting needle 11 is ended by the tip end.
  • the portion between the heat insulating handles is a cylindrical cylindrical section, and the diameter of the fixing hole 251 is adapted to the outer diameter of the cylindrical section, and the fixing hole 251 can be fixed to the probe 1 at any position of the cylindrical section, thereby The user can adjust the depth of the probe 1 inserted into the pot body 5 as needed.
  • the fixing hole 251 is provided with an elastic anti-slip ring 6 , and the thermal conductive needle 11 can pass through the elastic anti-slip ring 6 , and the cylindrical segment and the elastic anti-slip ring 6 The inner surface fits.
  • the relative dimensions of the fixing hole 251 and the cylindrical section of the thermal conductive needle 11 are not easy to control. If the fixing hole 251 is small, the probe 1 is difficult to insert into the fixing hole 251, which affects the user's feeling of use, and the force is easily caused to cause the probe 1 If the fixing hole 251 is large, the fixing effect on the probe 1 is not satisfactory, and the probe 1 is easily swayed or undulated by the tumbling of the soup water. If the thermal conductive needle 11 contacts the surface of the pot body 5, the temperature measurement accuracy is affected. Sex. Therefore, the size of the fixing hole 251 is appropriately increased in the design, and the elastic anti-slip ring 6 is added in the fixing hole 251.
  • the inner diameter of the elastic anti-slip ring 6 is slightly smaller than the outer diameter of the cylindrical portion of the probe 1, and the thermal conductive needle 11 passes through the elastic
  • the elastic anti-slip ring 6 will be elastically deformed, and the resistance to the user operation is not large, so the user's feeling of use is not affected, and the elastic force of the elastic anti-slip ring 6 will clamp the probe 1 to enhance the probe.
  • the heat-resistant casing is mounted with a power switch 23, and the power switch 23 is electrically connected to the power supply device 21 for controlling the power supply device 21 and the temperature sensor.
  • the power supply circuit between the probe wireless transmission devices 22 is turned on and off.
  • the user closes the power switch 23, and the power supply device 21 supplies power to the temperature sensor and the probe wireless transmission device 22 for temperature detection.
  • the user turns off the power switch 23. Turning on, the power supply device 21 stops supplying power to the temperature sensor and the probe wireless transmission device 22 to avoid waste of energy.
  • the wire 4 comprises a heat-resistant sleeve and a power line and a signal line disposed in the inner heat jacket, the power line is connected to the temperature sensor and the power supply unit 21, and the signal line is connected to the temperature sensor and the probe is wirelessly transmitted.
  • Device 22 preferably, the wire 4 comprises a heat-resistant sleeve and a power line and a signal line disposed in the inner heat jacket, the power line is connected to the temperature sensor and the power supply unit 21, and the signal line is connected to the temperature sensor and the probe is wirelessly transmitted.
  • Device 22 preferably, the wire 4 comprises a heat-resistant sleeve and a power line and a signal line disposed in the inner heat jacket, the power line is connected to the temperature sensor and the power supply unit 21, and the signal line is connected to the temperature sensor and the probe is wirelessly transmitted.
  • the outer layer of the wire 4 in this solution is made of a heat-resistant sleeve made of a heat-resistant material to prevent the wire 4 from being deformed and damaged due to excessive temperature.
  • the production materials of the heat insulating handle 15, the heat-resistant casing, the elastic anti-slip ring 6, and the heat-resistant sleeve are made of silica gel.
  • the clamp 3 includes a first clamping portion 31, a second clamping portion 32, and a first clamping portion 31, and a second clamping portion.
  • a connecting portion 33 between the portions 32, the connecting portion 33 is fixedly connected to the heat-resistant casing, and the first clamping portion 31 and the second clamping portion 32 are respectively configured to cooperate with the inner side wall and the outer side wall of the pot body 5, so that The jig 3 can be clamped on the top of the side wall of the pot body 5.
  • connection portion 33 of the clamp 3 is provided with two connection holes, and two studs are disposed on the heat-resistant casing corresponding to the connection holes of the clamp 3, and the clamp 3 and the heat-resistant casing are fixedly connected by screws.
  • This connection method is simple and reliable, and prevents the hardware box 2 from coming off the clamp 3.
  • the jig 3 and the thermal conductive needle 11 are made of a metal material.
  • the jig 3 is bent from a metal plate, so that the design process of the design jig 3 is simple and the cost is low.
  • the heat-resistant casing includes a base 25 and a cover 24.
  • the base 25 and the cover 24 are provided with a mating snap-fit structure, and the base 25 and the cover 24 are detachably snap-fitted. This design facilitates the mounting of internal parts and circuits in the heat-resistant housing.
  • the power supply device 21 is a battery.
  • the power supply device 21 may be a battery or a dry battery.
  • the wireless transmission device is a Bluetooth device.
  • An embodiment of the second aspect of the present invention provides a cooking appliance comprising: a pot body 5, a controller, a device wireless transmission device, a heating device, and a temperature probe according to any one of the first aspects of the present invention, the controller and the device wirelessly The transmission device and the heating device are electrically connected, and the appliance wireless transmission device is configured to receive the temperature detection signal wirelessly transmitted by the probe wireless transmission device 22 in the temperature probe, and send the received temperature detection signal to the controller, and the controller is used for controlling Heating power of the heating device.
  • the cooking appliance provided by the embodiment of the second aspect of the present invention has the temperature probe provided by any one of the first aspects of the present invention, and thus the cooking appliance has the full benefit of the temperature probe provided by any of the above embodiments. No longer.
  • the cooking appliance includes an induction cooker, an electric cooker, and the like.
  • the probe wireless transmission device and the appliance wireless transmission device may be selected from a Bluetooth device.
  • an embodiment of the third aspect of the present invention provides a heating control method for a cooking appliance provided by an embodiment of the second aspect of the present invention.
  • the heating control method includes: setting step 102, setting a cooking object The target temperature is detected; the detecting step 104, detecting the temperature of the cooking object by the temperature probe; and controlling the step 106, the controller controls the operating parameter of the heating device according to the target temperature of the controlled cooking object and the detected temperature of the cooking object.
  • the heating control method provided by the solution detects the temperature of the cooking object (food and/or soup water) by the temperature probe, the temperature signal detected by the controller and the set target temperature, determines the food maturity, controls the heating heat, and makes the cooking process of the cooking utensil. It is more intelligent, which reduces the difficulty of cooking and avoids the problem that the food is not cooked or cooked due to the user's misunderstanding of the food and the heating power, so that the user can easily obtain nutritious and delicious food.
  • the heating control method provided by the present solution is suitable for the case of cooking a thin piece of food, wherein the cooking comprises a solid food, and the heating control method comprises: step 202, setting a food target temperature A; step 204; The food center temperature is detected by the temperature probe to obtain the food initial temperature B; in step 206, the controller controls the heating device to start heating; and in step 208, the temperature probe detects that the food center temperature rises to the turning temperature (AB)/2, The user is reminded to turn the food over; in step 210, when the temperature probe detects that the food center temperature rises to the food target temperature A, the controller controls the heating device to stop heating to remind the user that the cooking is over.
  • the heating control method provided by the present scheme is used for frying a thin piece of food such as a steak.
  • the user first sets the temperature at which the food is cooked, that is, the target temperature A; then inserts the probe into the food to detect the temperature of the food center, and obtains the food.
  • the controller calculates the temperature to be reached when heating the first side of the food according to the program, that is, the turning temperature (AB)/2; then the controller controls the heating device to start heating the food in the pot; the probe detects When the temperature of the food center rises to the reversal temperature (AB)/2, the user is reminded to turn the food over, avoiding one side of the fried side and being unfamiliar; the user removes After the probe turns the food over, the probe is inserted into the food again to continue to detect the food center temperature; when the probe detects that the food center temperature rises to the food target temperature A, it proves that the food is cooked, and the controller controls the heating device. Stop heating and remind the user to end cooking and prevent food from frying.
  • the heating control method detects the internal temperature of the food through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines the food maturity according to the temperature detection signal, thereby determining when the food is turned over and when.
  • the heating is stopped to end the cooking, and the user is reminded to perform corresponding processing, thereby reducing the difficulty of the cooking work, and avoiding the problem that the cooked food is unfamiliar or too cooked due to the user's misunderstanding of the food and the heating fire, so that the user can easily obtain the problem. Nutritious and delicious food.
  • the temperature change process of the food is as shown in FIG.
  • the cooking utensils may suggest to the user according to the program set by the controller, for example, the recommended temperature of the fried beef is 52 ° C to 72 ° C, and the recommendation of the fried pork The temperature is 50 ° C ⁇ 80 ° C, the recommended temperature of fried fish is 50 ° C ⁇ 60 ° C, the recommended temperature of fried chicken is 75 ° C ⁇ 80 ° C.
  • the heating control method provided by the present invention is suitable for the case of high-temperature stewing of soup water, wherein the cooking comprises solid food and liquid soup, and the heating control method comprises: step 302, setting the target temperature C of the soup; Step 304, setting a target time T for continuously cooking the food at the target temperature C; step 306, detecting the temperature of the soup water by the temperature probe; step 308, the controller controls the heating device to start heating; and step 310, the temperature probe detects the temperature of the soup water.
  • the controller adjusts the heating power of the heating device to control the temperature of the soup water within a preset temperature range, and starts recording the constant temperature stewing time; in step 312, the recorded constant temperature stewing time reaches the target time.
  • the controller controls the heating device to stop heating, alerting the user to the end of cooking.
  • the target temperature C is 100 ° C
  • the preset temperature range is 99.5 ° C to 100 ° C.
  • the heating control method provided by the solution is used for high-temperature stewing of food.
  • the target temperature C of the soup is set first, and the boiled food is usually 100 ° C boiling water, so the default soup water temperature of the controller is 100 ° C, but the user It is also desirable to change the setting of the target temperature C of the soup when the food is stewed at other temperatures; then the user sets the target time for continuously cooking the food at the target temperature C. T, the reason why the soup water reaches the target temperature C is the target time T, instead of counting from the start of the fire, because the initial temperature of the soup, the amount of soup, the amount of food and other factors will affect the temperature of the soup to the target temperature.
  • the program chooses to start the calculation time after the temperature of the soup reaches the target temperature C, so that the control of the time is more precise, so that the food maturity can be controlled more accurately; then the probe is inserted into the soup water to detect the temperature of the soup water. Then the controller controls the heating device to start heating; when the probe detects that the temperature of the soup water rises to the target temperature C, the controller appropriately reduces the heating device to adjust the heating power, controls the temperature of the soup water within a preset temperature range, and avoids energy.
  • the controller controls the heating device to stop heating, reminding the user that the cooking is over.
  • the heating control method detects the temperature of the soup water through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines whether the food maturity and the firepower are appropriate according to the temperature detection signal, thereby determining when to adjust the heating power.
  • stop heating and finish cooking reduce the difficulty of cooking, and avoid the problem that the cooked food is unfamiliar or too cooked due to the user's misunderstanding of the food and the heating power, so that the user can easily obtain nutritious and delicious food. .
  • the temperature change process of the soup water is as shown in FIG. 12, where T1 represents the time when the soup reaches the target temperature C of the soup water, and (T1+T) represents the end of the soup water.
  • the cooking time, (T1+T)-T1 is the target time T for constant temperature stewing.
  • the cooking appliance when setting the food target time T, the cooking appliance suggests to the user according to the procedure set by the controller.
  • the control method provided by the present scheme is applicable to the case where the soup is low-temperature stewed food, wherein the cooking includes solid food and liquid soup, and the probe in the cooking appliance includes the first temperature sensor and the second temperature.
  • the sensor has a first temperature sensor near the tip of the thermally conductive needle and a second temperature sensor near the end of the thermally conductive needle.
  • the heating control method includes: step 402, setting a target temperature D of the soup water and the food; step 404, detecting the food temperature by the first temperature sensor of the temperature probe, and detecting the temperature of the soup water by the second temperature sensor; and step 406, the controller controls the heating device to start Heating; step 408, when the second temperature sensor detects that the temperature of the soup water rises to the target temperature D, the controller adjusts the heating power of the heating device to control the temperature of the soup water to a preset temperature In the range of step 410, when the first temperature sensor detects that the food temperature rises to the target temperature D, the controller controls the heating device to stop heating to remind the user that the cooking is over.
  • the preset temperature range is (D-0.5 ° C) to (D + 0.5 ° C).
  • the heating control method provided by the solution is used for low-temperature stewing of food to maximize the nutrition of the food.
  • the temperature probe used requires two temperature sensors, and two temperature sensors are used to detect the food temperature and the soup temperature, respectively. Initially, set the food and soup target temperature D; then insert the probe into the food, so that the first temperature sensor enters the food, and the second temperature sensor is located in the soup water, so that the first temperature sensor detects the food temperature, The temperature sensor detects the temperature of the soup water; then the controller controls the heating device to start heating; when the second temperature sensor detects that the temperature of the soup water rises to the target temperature D, the controller appropriately reduces the heating power of the heating device, and controls the temperature of the soup water at Within the preset temperature range, and avoiding energy waste, wherein the preset temperature range is usually set within the range of the target temperature D plus or minus 0.5 ° C; when the first temperature sensor detects that the food temperature rises to the target temperature D, it proves The food is just right, and the controller controls the heating device
  • the heating control method detects the temperature of the food and the soup water through the temperature probe, and sends the temperature detection signal to the controller, so that the controller determines whether the food maturity and the firepower are appropriate according to the temperature detection signal, thereby judging when the adjustment is made.
  • Heating power when to stop heating to end cooking, reduce the difficulty of cooking work, avoid the problem that the food is not cooked or cooked due to the user's misunderstanding of food maturity and heating fire, so that users can easily get nutritious and delicious. food.
  • the temperature change process of the soup water is as shown in FIG. 14, and the temperature change process of the food is as shown in FIG.
  • the cooking appliance suggests to the user according to a program set by the controller.
  • the description of the terms “one embodiment”, “some embodiments”, “specific embodiments” and the like means that the specific features, structures, materials, or characteristics described in connection with the embodiments or examples are included in the present invention. At least one embodiment or example.
  • the schematic representation of the above terms does not necessarily refer to the same embodiment or example.
  • the particular features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.
  • connection may be a fixed connection, a detachable connection, or an integral connection; it may be directly connected or indirectly connected through an intermediate medium.
  • connection may be a fixed connection, a detachable connection, or an integral connection; it may be directly connected or indirectly connected through an intermediate medium.

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Abstract

一种温度探针、烹饪器具及加热控制方法，其中，温度探针包括探针（1）、硬件盒（2）和夹具（3），探针（1）内设有温度传感器（12），用于插入食物和/或汤水内检测温度，并通过探针无线传输装置（22）将温度检测信号无线发送给烹饪器具的控制器，以使控制器根据温度检测信号判断食物的熟度以及加热火力大小是否合适，并在判断出加热火力不合适时调整加热装置的加热功率，以提升烹饪效果。通过温度探针检测食物、汤水温度，并通过检测的温度信号判断食物熟度以及加热火力大小是否合适，这种判断方式比用户根据食物颜色、外形变化进行判断的方式可靠得多，可有效避免因用户判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。

Description

温度探针、烹饪器具及加热控制方法
本申请要求于2017年2月24日提交中国专利局、申请号为201710102704.3、发明名称为“温度探针、烹饪器具及加热控制方法”的中国专利申请的优先权，其全部内容通过引用结合在本申请中。
技术领域
本发明涉及烹饪器具领域，更具体而言，涉及一种温度探针，一种具有上述温度探针的烹饪器具，以及一种用于上述烹饪器具的加热控制方法。
背景技术
随着生活水平的提高，人们希望能够轻松获得营养美味的食物。目前，人们在通过烹饪器具烹饪食物的过程中，通常只能依据自己的经验，通过观察食物的颜色、外形变化等判断火力大小是否合适、食物是否已经煮熟，但这样进行烹饪难度很高，用户经常因为判断不准确而导致烹饪出的食物不熟或太熟，影响食物的味道和营养。
发明内容
本发明旨在解决现有技术中存在的技术问题至少之一。
为此，本发明的一个目的在于，提供一种温度探针。
本发明的另一个目的在于，提供一种烹饪器具，包括上述温度探针。
本发明的再一个目的在于，提供一种用于上述烹饪器具的加热控制方法。
为实现上述目的，本发明第一方面的实施例提供了一种温度探针，用于烹饪器具，包括：探针，所述探针包括导热针头和设置在所述导热针头内的温度传感器，所述探针用于插入食物和/或汤水中检测温度；硬件盒，所述硬件盒包括耐热盒体和设置在所述耐热盒体内的电源装置、探针无线传输装置，所述电源装置与探针无线传输装置电连接，所述温度传感器通过 导线与所述电源装置、所述探针无线传输装置连接，所述电源装置用于为所述温度传感器、所述探针无线传输装置供电，所述探针无线传输装置用于接收所述温度传感器传输的温度检测信号，并将温度检测信号无线传输给所述烹饪器具的控制器；夹具，与所述硬件盒固定连接，并能够夹在所述烹饪器具的锅体上，用于将所述硬件盒固定在所述锅体上。
本方案提供的温度探针包括探针、硬件盒和夹具，探针内设有温度传感器，用于插入锅体中的食物和/或汤水内检测食物和/或汤水的温度，并将温度检测信号传输给硬件盒内的探针无线传输装置，通过探针无线传输装置将温度检测信号无线发送给烹饪器具的控制器，以使控制器根据温度检测信号判断判断食物的熟度以及加热火力大小是否合适，并在判断出加热火力不合适时调整烹饪器具加热装置的加热功率，以提升烹饪效果。通过温度探针检测食物、汤水温度，并通过检测的温度信号判断食物熟度和以及加热火力大小是否合适，这种判断方式比用户根据食物颜色、外形变化进行判断的方式可靠得多，可有效避免因用户判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
在上述技术方案中，优选地，所述硬件盒通过所述夹具能够拆卸地固定在所述锅体上。
本方案中，硬件盒通过夹具夹在锅体上，使硬件盒与锅体的连接可拆卸，对于有多个锅体可选择使用的烹饪器具，选择哪一个锅体进行烹饪，就将硬件盒夹到哪锅体上，以使温度探针可应用于不同锅体，并且在不使用探针时，可将温度探针从锅体上取下储存起来。另外，在烹饪时将硬件盒夹到锅体上，硬件盒要承受很高的温度，因此硬件盒的外壳部分采用耐热材料制成的耐热盒体，将电源装置和探针无线传输装置安装在耐热盒体内。
在上述技术方案中，优选地，所述导热针头的末端设有绝热把手。
本方案在探针上设置把手，方便用户拿取探针，以便用户进行将探针插入食物、汤水或将探针从食物、汤水中取出的操作。并且，由于探针测温时导热针头的温度很高，因此把手通过绝热材料制造，以防止用户被烫伤。
在上述任一技术方案中，优选地，所述耐热盒体和/或所述夹具上设有 用于固定所述探针的固定孔，所述夹具夹在所述锅体上时，所述固定孔位于所述锅体的锅口上方或锅口，以使所述导热针头能够穿过所述固定孔插入所述锅体的锅口；其中，所述导热针头包括圆柱段，所述固定孔的孔径与所述圆柱段的外径适配，所述固定孔能够与所述圆柱段任一位置配合，以使所述固定孔能够将所述探针固定在不同高度。。
本方案中，耐热盒体和/或夹具上设有固定孔，固定孔用于在温度探针检测汤水温度时固定探针，具体地，硬件盒通过夹具固定在锅体上时，设有固定孔的部分位于锅口上方或伸入锅口，将导热针头由上向下穿过固定孔便可插入汤水进行测温，导热针头由尖头末端到绝热把手之间的部分是呈圆柱形的圆柱段，固定孔的孔径与圆柱段的外径适配，固定孔与圆柱段任一位置配合均可实现对探针的固定，从而使用户可根据需要调整探针插入锅体内的深度。
在上述任一技术方案中，优选地，所述固定孔内设有弹性防滑圈，所述导热针头能够由所述弹性防滑圈内穿过，且所述圆柱段与所述弹性防滑圈的内表面配合。
产品生产设计时，固定孔和导热针头圆柱段的相对尺寸不易控制，若固定孔较小，则探针难以插入固定孔，影响用户使用感受，且用力不当容易导致探针损坏变形；若固定孔较大，则对探针的固定效果不理想，探针容易因汤水翻滚而晃动或起伏，若导热针头接触到锅体表面，会影响测温的准确性。因此本方案在设计时适当加大固定孔的尺寸，并在固定孔内增加弹性防滑圈，弹性防滑圈的内径略小于探针圆柱段的外径，导热针头穿过弹性防滑圈时，弹性防滑圈会产生弹性变形，对用户操作造成的阻力不大，因此不会影响用户使用感受，且弹性防滑圈的回复弹力会夹紧探针，从而提升对探针的固定效果。
在上述任一技术方案中，优选地，所述耐热盒体上安装有电源开关，所述电源开关与所述电源装置电连接，用于控制所述电源装置与所述温度传感器、所述探针无线传输装置间的供电电路的通断。
使用温度探针测温时，用户将电源开关闭合，使电源装置为温度传感器、探针无线传输装置供电，以进行温度检测工作，不使用温度探针时， 用户将电源开关断开，使电源装置停止为温度传感器、探针无线传输装置供电，以避免能源浪费。
在上述任一技术方案中，优选地，所述导线包括耐热套和设置在所述内热套内的电源线、信号线，所述电源线连接所述温度传感器和所述电源装置，所述信号线连接所述温度传感器和所述探针无线传输装置。
由于温度探针使用过程中导线承受的温度较高，因此本方案中导线外层采用由耐热材料制成的耐热套，以防止导线因温度过高而变形损坏。
通常，所述绝热把手、所述耐热盒体、所述弹性防滑圈和所述耐热套的生产材料都采用硅胶。
在上述任一技术方案中，优选地，所述夹具包括相对设置的第一夹持部、第二夹持部和连接在所述第一夹持部、所述第二夹持部之间的连接部，所述连接部与所述耐热盒体固定连接，所述第一夹持部和所述第二夹持部分别用于与所述锅体的内侧壁和外侧壁配合，以使所述夹具能够夹持在所述锅体的侧壁顶部。
通常所述夹具和所述导热针头由金属材料制成。可选地，所述夹具由金属板弯折而成，这样设计夹具的生产工艺简单、造价低。
在上述任一技术方案中，优选地，所述耐热盒体包括底座和盒盖，所述底座和所述盒盖能够拆卸地连接。这样设计方便耐热盒体内部零件和电路安装。
在上述任一技术方案中，优选地，所述夹具和所述耐热盒体通过螺钉固定连接。这种连接方式简单可靠，可防止硬件盒从夹具上脱落。
在上述任一技术方案中，优选地，所述电源装置为电池。
具体地，电源装置可以是蓄电池也可以是干电池。
在上述任一技术方案中，优选地，所述无线传输装置为蓝牙装置。
根据本发明的一个实施例，所述温度传感器靠近所述导热针头的尖端。
探针检测食物时，导热针头的尖端插入食物内，将温度传感器靠近导热针头的尖端设置，以使温度传感器可随导热针头进入食物内部进行测温，从而提升测温的准确性。
根据本发明的一个实施例，所述导热针头内设有第一温度传感器和第 二温度传感器，所述第一温度传感器靠近所述导热针头的尖端，所述第二温度传感器靠近所述导热针头的末端。
本方案中，探针内设有第一温度传感器和第二温度传感器，使温度探针可同时检测食物和汤水的温度，第一温度传感器靠近导热针头的尖端设置，以使第一温度传感器可随导热针头进入食物内部进行测温，第二温度传感器靠近导热针头的末端设置，以使导热针头尖端插入食物时，第二温度传感器所在位置位于汤水中，使第二温度传感器可检测到汤水温度。
本发明第二方面的实施例提供了一种烹饪器具，包括：锅体、控制器、器具无线传输装置、加热装置和本发明第一方面任一项所述的温度探针，所述控制器与所述器具无线传输装置、所述加热装置电连接，所述器具无线传输装置用于接收所述温度探针中的探针无线传输装置无线传输的温度检测信号，并将接收到的温度检测信号输送给所述控制器，所述控制器用于控制所述加热装置的加热功率。
本发明第二方面实施例提供的烹饪器具，具有本发明第一方面任一实施例提供的温度探针，因此该烹饪器具具有上述任一实施例提供的温度探针的全部有益效果，在此不再赘述。
具体地，所述烹饪器具包括电磁炉、电热锅等。所述探针无线传输装置和所述器具无线传输装置可选用蓝牙装置。
本发明第三方面的实施例提供了一种加热控制方法，用于本发明第二方面的实施例所提供的烹饪器具，加热控制方法包括：设置步骤，设置烹饪物的目标温度；检测步骤，通过温度探针检测烹饪物的温度；控制步骤，控制器根据控制烹饪物的目标温度和烹饪物的检测温度控制加热装置的工作参数。
本方案提供的加热控制方法通过温度探针检测烹饪物(食物和/或汤水)的温度，控制器根据检测的温度信号以及设置的目标温度判断食物熟度、控制加热火力大小，使烹饪器具的烹饪过程更智能，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
其中，加热控制方法，分为三种：
第一种加热控制方法适用于煎制薄块类食物的情况，本方案中，所述烹饪物包括固态的食物，所述设置步骤具体包括：设置食物目标温度A；所述检测步骤具体包括：通过温度探针检测食物中心温度，获得食物初始温度B；所述控制步骤具体包括：获得食物初始温度B后，控制器控制加热装置开始加热；温度探针检测到食物中心温度升高到翻面温度(A-B)/2时，提醒用户给食物翻面；温度探针检测到食物中心温度升高到食物目标温度A时，控制器控制加热装置停止加热，提醒用户烹饪结束。
本方案提供的加热控制方法用于煎制牛排等薄块类食物，开始时，用户先设置食物烹饪熟时的温度，即目标温度A；然后将探针插入食物内检测食物中心温度，获得食物初始温度B；接着控制器根据程序计算出加热食物第一面时所要达到的温度，即翻面温度(A-B)/2；随后控制器控制加热装置开始对锅体内食物进行加热；探针检测到食物中心温度升高到翻面温度(A-B)/2时，提醒用户给食物翻面，避免一面煎糊另一面不熟；用户取下探针给食物翻面后，将探针再次插入食物内继续检测食物中心温度；当探针检测到食物中心温度升高到食物目标温度A时，证明食物已熟，此时控制器控制加热装置停止加热，并提醒用户烹饪结束，防止食物煎糊。本加热控制方法通过温度探针检测食物内部温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度，从而判断出何时该给食物翻面、何时该停止加热结束烹饪，并提醒用户进行相应处理，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
其中，优选地，对于不同肉类，在设置食物目标温度A时，烹饪器具会根据控制器设定的程序给用户建议，例如，煎牛肉的推荐温度为52℃～72℃，煎猪肉的推荐温度为50℃～80℃，煎鱼肉的推荐温度为50℃～60℃，煎鸡肉的推荐温度为75℃～80℃。
第二种加热控制方法适用于汤水高温炖煮食物的情况，本方案中，所述烹饪物包括固态的食物和液态的汤水，所述设置步骤具体包括：设置汤水目标温度C；所述加热控制方法还包括：设置以目标温度C持续炖煮食物的目标时间T；所述检测步骤具体包括：设置好目标时间T后，通过温 度探针检测汤水温度；所述控制步骤具体包括：温度探针开始检测汤水温度后，控制器控制加热装置开始加热；温度探针检测到汤水温度升高到目标温度C时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度范围内，同时开始记录恒温炖煮时间；所记录的记录恒温炖煮时间到达目标时间T时，控制器控制加热装置停止加热，提醒用户烹饪结束。其中，优选地，所述目标温度C为100℃，所述预设温度范围为99.5℃～100℃。
本方案提供的加热控制方法用于高温炖煮食物，开始时，先设置汤水目标温度C，通常炖煮食物都采用100℃的沸水，因此控制器默认的汤水目标温度C为100℃，但用户期望以其他温度炖煮食物时，也可以更改汤水目标温度C的设置；然后用户设置以目标温度C持续炖煮食物的目标时间T，之所以将汤水达到目标温度C后的炖煮时间定为目标时间T，而不是从开火炖煮开始计时，是因为汤水初始温度、汤水量、食物量等因素都会影响汤水升温至目标温度C的时间，因此本方案选择在汤水温度达到目标温度C后开始计算时间，这样对时间的把控更精准，从而可更准确的把控食物熟度；随后将探针插入汤水内检测汤水温度；接着控制器控制加热装置开始加热；当探针检测到汤水温度升高到目标温度C时，控制器适当减小加热装置调整加热功率，将汤水温度控制在预设温度范围内，并避免能量浪费，同时开始记录恒温炖煮时间，其中，目标温度C为100℃的条件下，预设温度范围为99.5℃～100℃；当记录的恒温炖煮时间到达目标时间T时，证明食物熟度正好，此时控制器控制加热装置停止加热，提醒用户烹饪结束。本加热控制方法通过温度探针检测汤水温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度和火力大小是否合适，从而判断出何时该调整加热功率、何时该停止加热结束烹饪，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
其中，优选地，对于炖煮食物种类和数量的不同，在设置食物目标时间T时，烹饪器具会根据控制器设定的程序给用户建议。
第三种加热控制方法适用于汤水低温炖煮食物的情况，本方案中，所述烹饪器具的探针包括第一温度传感器和第二温度传感器，所述第一温度 传感器靠近导热针头的尖端，所述第二温度传感器靠近导热针头的末端，所述烹饪物包括固态的食物和液态的汤水，所述设置步骤具体包括：设置汤水和食物的目标温度D；所述检测步骤具体包括：通过温度探针的第一温度传感器检测食物温度、第二温度传感器检测汤水温度；所述控制步骤具体包括：温度探针开始检测食物温度和汤水温度后，控制器控制加热装置开始加热；第二温度传感器检测到汤水温度升高到目标温度D时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度范围内；第一温度传感器检测到食物温度升高到目标温度D时，控制器控制加热装置停止加热，提醒用户烹饪结束。
其中，优选地，所述预设温度范围为(D-0.5℃)～(D+0.5℃)。
本方案提供的加热控制方法用于低温炖煮食物，以最大程度保留食物的营养，所使用温度探针需要有两个温度传感器，两个温度传感器分别用于检测食物温度和汤水温度。开始时，先设置食物和汤水目标温度D；然后将探针插入食物内，使第一温度传感器进入食物内，第二温度传感器位于汤水中，以使第一温度传感器对食物温度进行检测，第二温度传感器对汤水温度进行检测；接着控制器控制加热装置开始加热；当第二温度传感器检测到汤水温度升高到目标温度D时，控制器适当减小加热装置加热功率，将汤水温度控制在预设温度范围内，并避免能量浪费，其中，通常将预设温度范围定在目标温度D加减0.5℃的范围内；当第一温度传感器检测到食物温度升高到目标温度D时，证明食物熟度正好，控制器控制加热装置停止加热，提醒用户烹饪结束。本加热控制方法通过温度探针检测食物和汤水温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度和火力大小是否合适，从而判断出何时该调整加热功率、何时该停止加热结束烹饪，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
其中，优选地，对于不同种类的食物，在设置食物目标温度D时，烹饪器具会根据控制器设定的程序给用户建议。
本发明的附加方面和优点将在下面的描述部分中变得明显，或通过本发明 的实践了解到。
附图说明
本发明的上述和/或附加的方面和优点从结合下面附图对实施例的描述中将变得明显和容易理解，其中：
图1是本发明的第一个实施例提供的温度探针与锅体配合时的结构示意图；
图2是图1中所示温度探针的分解结构示意图；
图3是本发明的一个实施例提供的探针的结构示意图；
图4是本发明的另一个实施例提供的探针的结构示意图；
图5是图4中所示探针测温时的示意图；
图6是本发明的一个实施例提供的弹性防滑圈的结构示意图；
图7是图1中所示夹具的结构示意图；
图8是本发明的一个实施例提供的加热控制方法的流程图；
图9是本发明的第一个具体实施例提供的加热控制方法的流程图；
图10是采用图9中所示加热控制方法烹饪时，食物的温度变化示意图；
图11是本发明的第二个具体实施例提供的加热控制方法的流程图；
图12是采用图11中所示加热控制方法烹饪时，汤水的温度变化示意图；
图13是本发明的第三个具体实施例提供的加热控制方法的流程图；
图14是采用图13中所示加热控制方法烹饪时，汤水的温度变化示意图；
图15是采用图13中所示加热控制方法烹饪时，食物的温度变化示意图。
其中，图1至图7中的附图标记与部件名称之间的对应关系为：
1探针，11导热针头，12温度传感器，13第一温度传感器，14第二温度传感器，15绝热把手，2硬件盒，21电源装置，22探针无线传输装置，23电源开关，24盒盖，25底座，251固定孔，3夹具，31第一夹持部，32第二夹持部，33连接部，4导线，5锅体，6弹性防滑圈，7食物。
具体实施方式
为了能够更清楚地理解本发明的上述目的、特征和优点，下面结合附图和 具体实施方式对本发明进行进一步的详细描述。需要说明的是，在不冲突的情况下，本申请的实施例及实施例中的特征可以相互组合。
在下面的描述中阐述了很多具体细节以便于充分理解本发明，但是，本发明还可以采用其他不同于在此描述的方式来实施，因此，本发明的保护范围并不受下面公开的具体实施例的限制。
如图1至图7所示，本发明第一方面的实施例提供了一种温度探针，用于烹饪器具，包括：探针1，探针1包括导热针头11和设置在导热针头11内的温度传感器，探针1用于插入食物和/或汤水中检测温度；硬件盒2，硬件盒2包括耐热盒体和设置在耐热盒体内的电源装置21、探针无线传输装置22，电源装置21与探针无线传输装置22电连接，温度传感器通过导线4与电源装置21、探针无线传输装置22连接，电源装置21用于为温度传感器、探针无线传输装置22供电，探针无线传输装置22用于接收温度传感器传输的温度检测信号，并将温度检测信号无线传输给烹饪器具的控制器；夹具3，与硬件盒2固定连接，并能够夹在烹饪器具的锅体5上，用于将硬件盒2固定在锅体5上。
本方案提供的温度探针包括探针1、硬件盒2和夹具3，探针1内设有温度传感器，用于插入锅体5中的食物和/或汤水内检测食物和/或汤水的温度，并将温度检测信号传输给硬件盒2内的探针无线传输装置22，通过探针无线传输装置22将温度检测信号无线发送给烹饪器具的控制器，以使控制器根据温度检测信号判断判断食物的熟度以及加热火力大小是否合适，并在判断出加热火力不合适时调整烹饪器具加热装置的加热功率，以提升烹饪效果。通过温度探针检测食物、汤水温度，并通过检测的温度信号判断食物熟度和以及加热火力大小是否合适，这种判断方式比用户根据食物颜色、外形变化进行判断的方式可靠得多，可有效避免因用户判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
在上述技术方案中，优选地，硬件盒2通过夹具3能够拆卸地固定在所述锅体5上。
本方案中，硬件盒2通过夹具3夹在锅体5上，使硬件盒2与锅体5的连接可拆卸，对于有多个锅体5可选择使用的烹饪器具，选择哪一个锅体5进行 烹饪，就将硬件盒2夹到哪锅体5上，以使温度探针可应用于不同锅体5，并且在不使用探针1时，可将温度探针从锅体5上取下储存起来。另外，在烹饪时将硬件盒2夹到锅体5上，硬件盒2要承受很高的温度，因此硬件盒2的外壳部分采用耐热材料制成的耐热盒体，将电源装置21和探针无线传输装置22安装在耐热盒体内。
在本发明的一个实施例中，如图3所示，导热针头11内设有一个温度传感器12，温度传感器12靠近导热针头11的尖端。
探针1检测食物时，导热针头11的尖端插入食物内，将温度传感器靠近导热针头11的尖端设置，以使温度传感器可随导热针头11进入食物内部进行测温，从而提升测温的准确性。
在本发明的另一个实施例中，如图4和图5所示，导热针头11内设有第一温度传感器13和第二温度传感器14，第一温度传感器13靠近导热针头11的尖端，第二温度传感器14靠近导热针头11的末端。
本方案中，探针1内设有第一温度传感器13和第二温度传感器14，使温度探针可同时检测食物7和汤水的温度，第一温度传感器13靠近导热针头11的尖端设置，以使第一温度传感器13可随导热针头11进入食物7内部进行测温，第二温度传感器14靠近导热针头11的末端设置，以使导热针头11尖端插入食物7时，第二温度传感器14所在位置位于汤水中，使第二温度传感器14可检测到汤水温度。
如图1和图2所示，在上述任一实施例中，优选地，导热针头11的末端设有绝热把手15。
本方案在探针1上设置把手，方便用户拿取探针1，以便用户进行将探针1插入食物、汤水或将探针1从食物、汤水中取出的操作。并且，由于探针1测温时导热针头11的温度很高，因此把手通过绝热材料制造，以防止用户被烫伤。
在上述任一实施例中，优选地，耐热盒体和/或夹具3上设有用于固定探针1的固定孔251，夹具3夹在锅体5上时，固定孔251位于锅体5的锅口上方或锅口，以使导热针头11能够穿过固定孔251插入锅体5的锅口；其中，导热针头11包括圆柱段，固定孔251的孔径与圆柱段的外径适配， 固定孔251能够与圆柱段任一位置配合，以使固定孔251能够将探针1固定在不同高度。
本方案中，耐热盒体和/或夹具3上设有固定孔251，固定孔251用于在温度探针检测汤水温度时固定探针1，具体地，硬件盒2通过夹具3固定在锅体5上时，设有固定孔251的部分位于锅口上方或伸入锅口，将导热针头11由上向下穿过固定孔251便可插入汤水进行测温，导热针头11由尖头末端到绝热把手之间的部分是呈圆柱形的圆柱段，固定孔251的孔径与圆柱段的外径适配，固定孔251与圆柱段任一位置配合均可实现对探针1的固定，从而使用户可根据需要调整探针1插入锅体5内的深度。
如图6所示，在上述任一实施例中，优选地，固定孔251内设有弹性防滑圈6，导热针头11能够由弹性防滑圈6内穿过，且圆柱段与弹性防滑圈6的内表面配合。
产品生产设计时，固定孔251和导热针头11圆柱段的相对尺寸不易控制，若固定孔251较小，则探针1难以插入固定孔251，影响用户使用感受，且用力不当容易导致探针1损坏变形；若固定孔251较大，则对探针1的固定效果不理想，探针1容易因汤水翻滚而晃动或起伏，若导热针头11接触到锅体5表面，会影响测温的准确性。因此本方案在设计时适当加大固定孔251的尺寸，并在固定孔251内增加弹性防滑圈6，弹性防滑圈6的内径略小于探针1圆柱段的外径，导热针头11穿过弹性防滑圈6时，弹性防滑圈6会产生弹性变形，对用户操作造成的阻力不大，因此不会影响用户使用感受，且弹性防滑圈6的回复弹力会夹紧探针1，从而提升对探针1的固定效果。
如图1和图2所示，在上述任一实施例中，优选地，耐热盒体上安装有电源开关23，电源开关23与电源装置21电连接，用于控制电源装置21与温度传感器、探针无线传输装置22间的供电电路的通断。
使用温度探针测温时，用户将电源开关23闭合，使电源装置21为温度传感器、探针无线传输装置22供电，以进行温度检测工作，不使用温度探针时，用户将电源开关23断开，使电源装置21停止为温度传感器、探针无线传输装置22供电，以避免能源浪费。
在上述任一实施例中，优选地，导线4包括耐热套和设置在内热套内的电源线、信号线，电源线连接温度传感器和电源装置21，信号线连接温度传感器和探针无线传输装置22。
由于温度探针使用过程中导线4承受的温度较高，因此本方案中导线4外层采用由耐热材料制成的耐热套，以防止导线4因温度过高而变形损坏。
通常，绝热把手15、耐热盒体、弹性防滑圈6和耐热套的生产材料都采用硅胶。
如图7所示，在上述任一实施例中，优选地，夹具3包括相对设置的第一夹持部31、第二夹持部32和连接在第一夹持部31、第二夹持部32之间的连接部33，连接部33与耐热盒体固定连接，第一夹持部31和第二夹持部32分别用于与锅体5的内侧壁和外侧壁配合，以使夹具3能够夹持在锅体5的侧壁顶部。
具体地，夹具3的连接部33上设有两个连接孔，耐热盒体上与夹具3连接孔对应位置设有两个螺柱，夹具3和耐热盒体通过螺钉固定连接。这种连接方式简单可靠，可防止硬件盒2从夹具3上脱落。
通常夹具3和导热针头11由金属材料制成。可选地，夹具3由金属板弯折而成，这样设计夹具3的生产工艺简单、造价低。
如图2所示，优选地，耐热盒体包括底座25和盒盖24，底座25和盒盖24间设有相配合的卡接结构，底座25和盒盖24能够拆卸地卡接。这样设计方便耐热盒体内部零件和电路安装。
在上述任一实施例中，优选地，电源装置21为电池。
具体地，电源装置21可以是蓄电池也可以是干电池。
在上述任一实施例中，优选地，无线传输装置为蓝牙装置。
本发明第二方面的实施例提供了一种烹饪器具，包括：锅体5、控制器、器具无线传输装置、加热装置和本发明第一方面任一项的温度探针，控制器与器具无线传输装置、加热装置电连接，器具无线传输装置用于接收温度探针中的探针无线传输装置22无线传输的温度检测信号，并将接收到的温度检测信号输送给控制器，控制器用于控制加热装置的加热功率。
本发明第二方面实施例提供的烹饪器具，具有本发明第一方面任一实施例提供的温度探针，因此该烹饪器具具有上述任一实施例提供的温度探针的全部有益效果，在此不再赘述。
具体地，烹饪器具包括电磁炉、电热锅等。探针无线传输装置和器具无线传输装置可选用蓝牙装置。
如图8所示，本发明第三方面的实施例提供了一种加热控制方法，用于本发明第二方面的实施例所提供的烹饪器具，加热控制方法包括：设置步骤102，设置烹饪物的目标温度；检测步骤104，通过温度探针检测烹饪物的温度；控制步骤106，控制器根据控制烹饪物的目标温度和烹饪物的检测温度控制加热装置的工作参数。
本方案提供的加热控制方法通过温度探针检测烹饪物(食物和/或汤水)的温度，控制器检测的温度信号以及设置的目标温度判断食物熟度控制加热火力大小，使烹饪器具的烹饪过程更智能，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
具体实施例一：
如图9所示，本方案提供的加热控制方法适用于煎制薄块类食物的情况，其中，烹饪物包括固态的食物，加热控制方法包括：步骤202，设置食物目标温度A；步骤204，通过温度探针检测食物中心温度，获得食物初始温度B；步骤206，控制器控制加热装置开始加热；步骤208，温度探针检测到食物中心温度升高到翻面温度(A-B)/2时，提醒用户给食物翻面；步骤210，温度探针检测到食物中心温度升高到食物目标温度A时，控制器控制加热装置停止加热，提醒用户烹饪结束。
本方案提供的加热控制方法用于煎制牛排等薄块类食物，开始时，用户先设置食物烹饪熟时的温度，即目标温度A；然后将探针插入食物内检测食物中心温度，获得食物初始温度B；接着控制器根据程序计算出加热食物第一面时所要达到的温度，即翻面温度(A-B)/2；随后控制器控制加热装置开始对锅体内食物进行加热；探针检测到食物中心温度升高到翻面温度(A-B)/2时，提醒用户给食物翻面，避免一面煎糊另一面不熟；用户取下 探针给食物翻面后，将探针再次插入食物内继续检测食物中心温度；当探针检测到食物中心温度升高到食物目标温度A时，证明食物已熟，此时控制器控制加热装置停止加热，并提醒用户烹饪结束，防止食物煎糊。本加热控制方法通过温度探针检测食物内部温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度，从而判断出何时该给食物翻面、何时该停止加热结束烹饪，并提醒用户进行相应处理，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
采用本实施例提供的煎制薄块类食物的加热控制方法烹饪时，食物的温度变化过程如图10所示。
其中，优选地，对于不同肉类，在设置食物目标温度A时，烹饪器具会根据控制器设定的程序给用户建议，例如，煎牛肉的推荐温度为52℃～72℃，煎猪肉的推荐温度为50℃～80℃，煎鱼肉的推荐温度为50℃～60℃，煎鸡肉的推荐温度为75℃～80℃。
具体实施例二：
如图11所示，本方案提供的加热控制方法适用于汤水高温炖煮食物的情况，其中，烹饪物包括固态的食物和液态的汤水，加热控制方法包括：步骤302，设置汤水目标温度C；步骤304，设置以目标温度C持续炖煮食物的目标时间T；步骤306，通过温度探针检测汤水温度；步骤308，控制器控制加热装置开始加热；步骤310，温度探针检测到汤水温度升高到目标温度C时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度范围内，同时开始记录恒温炖煮时间；步骤312，所记录的记录恒温炖煮时间到达目标时间T时，控制器控制加热装置停止加热，提醒用户烹饪结束。
其中，优选地，目标温度C为100℃，预设温度范围为99.5℃～100℃。
本方案提供的加热控制方法用于高温炖煮食物，开始时，先设置汤水目标温度C，通常炖煮食物都采用100℃的沸水，因此控制器默认的汤水目标温度C为100℃，但用户期望以其他温度炖煮食物时，也可以更改汤水目标温度C的设置；然后用户设置以目标温度C持续炖煮食物的目标时间 T，之所以将汤水达到目标温度C后的炖煮时间定为目标时间T，而不是从开火炖煮开始计时，是因为汤水初始温度、汤水量、食物量等因素都会影响汤水升温至目标温度C的时间，因此本方案选择在汤水温度达到目标温度C后开始计算时间，这样对时间的把控更精准，从而可更准确的把控食物熟度；随后将探针插入汤水内检测汤水温度；接着控制器控制加热装置开始加热；当探针检测到汤水温度升高到目标温度C时，控制器适当减小加热装置调整加热功率，将汤水温度控制在预设温度范围内，并避免能量浪费，同时开始记录恒温炖煮时间，其中，目标温度C为100℃的条件下，预设温度范围为99.5℃～100℃；当记录的恒温炖煮时间到达目标时间T时，证明食物熟度正好，此时控制器控制加热装置停止加热，提醒用户烹饪结束。本加热控制方法通过温度探针检测汤水温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度和火力大小是否合适，从而判断出何时该调整加热功率、何时该停止加热结束烹饪，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
采用本实施例提供的炖煮食物的加热控制方法烹饪时，汤水的温度变化过程如图12所示，图中T1代表汤水到达汤水目标温度C时的时间，(T1+T)代表汤水到达结束烹饪的时间，(T1+T)-T1即为恒温炖煮的目标时间T。
其中，优选地，对于炖煮食物种类和数量的不同，在设置食物目标时间T时，烹饪器具会根据控制器设定的程序给用户建议。
具体实施例三：
如图13所示，本方案提供的控制方法适用于汤水低温炖煮食物的情况，其中，烹饪物包括固态的食物和液态的汤水，烹饪器具中的探针包括第一温度传感器和第二温度传感器，第一温度传感器靠近导热针头的尖端，第二温度传感器靠近导热针头的末端。加热控制方法包括：步骤402，设置汤水和食物的目标温度D；步骤404，通过温度探针的第一温度传感器检测食物温度、第二温度传感器检测汤水温度；步骤406，控制器控制加热装置开始加热；步骤408，第二温度传感器检测到汤水温度升高到目标温度D时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度 范围内；步骤410，第一温度传感器检测到食物温度升高到目标温度D时，控制器控制加热装置停止加热，提醒用户烹饪结束。
其中，优选地，预设温度范围为(D-0.5℃)～(D+0.5℃)。
本方案提供的加热控制方法用于低温炖煮食物，以最大程度保留食物的营养，所使用温度探针需要有两个温度传感器，两个温度传感器分别用于检测食物温度和汤水温度。开始时，先设置食物和汤水目标温度D；然后将探针插入食物内，使第一温度传感器进入食物内，第二温度传感器位于汤水中，以使第一温度传感器对食物温度进行检测，第二温度传感器对汤水温度进行检测；接着控制器控制加热装置开始加热；当第二温度传感器检测到汤水温度升高到目标温度D时，控制器适当减小加热装置加热功率，将汤水温度控制在预设温度范围内，并避免能量浪费，其中，通常将预设温度范围定在目标温度D加减0.5℃的范围内；当第一温度传感器检测到食物温度升高到目标温度D时，证明食物熟度正好，控制器控制加热装置停止加热，提醒用户烹饪结束。本加热控制方法通过温度探针检测食物和汤水温度，并将温度检测信号发送给控制器，以使控制器根据温度检测信号判断出食物熟度和火力大小是否合适，从而判断出何时该调整加热功率、何时该停止加热结束烹饪，降低烹饪工作的难度，避免因用户对食物熟度、加热火力判断失误导致烹饪出的食物不熟或太熟的问题发生，使用户能够轻松获得营养美味的食物。
采用本实施例提供的炖煮食物的加热控制方法烹饪时，汤水的温度变化过程如图14所示，食物的温度变化过程如图15所示。
其中，优选地，对于不同种类的食物，在设置食物目标温度D时，烹饪器具会根据控制器设定的程序给用户建议。
在本说明书的描述中，术语“一个实施例”、“一些实施例”、“具体实施例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或特点包含于本发明的至少一个实施例或示例中。在本说明书中，对上述术语的示意性表述不一定指的是相同的实施例或实例。而且，描述的具体特征、结构、材料或特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
在本发明的描述中，术语“连接”、“安装”、“固定”等均应做广义理解，例 如，“连接”可以是固定连接，也可以是可拆卸连接，或一体地连接；可以是直接相连，也可以通过中间媒介间接相连。对于本领域的普通技术人员而言，可以根据具体情况理解上述术语在本发明中的具体含义。
以上所述仅为本发明的优选实施例而已，并不用于限制本发明，对于本领域的技术人员来说，本发明可以有各种更改和变化。凡在本发明的精神和原则之内，所作的任何修改、等同替换、改进等，均应包含在本发明的保护范围之内。

Claims (15)

  1. 一种温度探针，用于烹饪器具，其特征在于，包括：
    探针，所述探针包括导热针头和设置在所述导热针头内的温度传感器，所述探针用于插入食物和/或汤水中检测温度；
    硬件盒，所述硬件盒包括耐热盒体和设置在所述耐热盒体内的电源装置、探针无线传输装置，所述电源装置与探针无线传输装置电连接，所述温度传感器通过导线与所述电源装置、所述探针无线传输装置连接，所述电源装置用于为所述温度传感器、所述探针无线传输装置供电，所述探针无线传输装置用于接收所述温度传感器传输的温度检测信号，并将温度检测信号无线传输给所述烹饪器具的控制器；
    夹具，与所述硬件盒固定连接，并能够夹在所述烹饪器具的锅体上，用于将所述硬件盒固定在所述锅体上。
  2. 根据权利要求1所述的温度探针，其特征在于，
    所述硬件盒通过所述夹具能够拆卸地固定在所述锅体上。
  3. 根据权利要求1所述的温度探针，其特征在于，
    所述导热针头的末端设有绝热把手。
  4. 根据权利要求3所述的温度探针，其特征在于，
    所述耐热盒体和/或所述夹具上设有用于固定所述探针的固定孔，所述夹具夹在所述锅体上时，所述固定孔位于所述锅体的锅口上方或锅口内，以使所述导热针头能够穿过所述固定孔插入所述锅体的锅口；
    其中，所述导热针头包括圆柱段，所述固定孔的孔径与所述圆柱段的外径适配，所述固定孔能够与所述圆柱段任一位置配合，以使所述固定孔能够将所述探针固定在不同高度。
  5. 根据权利要求4所述的温度探针，其特征在于，
    所述固定孔内设有弹性防滑圈，所述导热针头能够由所述弹性防滑圈内穿过，且所述圆柱段与所述弹性防滑圈的内表面配合。
  6. 根据权利要求1所述的温度探针，其特征在于，
    所述耐热盒体上安装有电源开关，所述电源开关与所述电源装置电连 接，用于控制所述电源装置与所述温度传感器、所述探针无线传输装置间的供电电路的通断。
  7. 根据权利要求1所述的温度探针，其特征在于，
    所述导线包括耐热套和设置在所述内热套内的电源线、信号线，所述电源线连接所述温度传感器和所述电源装置，所述信号线连接所述温度传感器和所述探针无线传输装置。
  8. 根据权利要求1所述的温度探针，其特征在于，
    所述夹具包括相对设置的第一夹持部、第二夹持部和连接在所述第一夹持部、所述第二夹持部之间的连接部，所述连接部与所述耐热盒体固定连接，所述第一夹持部和所述第二夹持部分别用于与所述锅体的内侧壁和外侧壁配合，以使所述夹具能够夹持在所述锅体的侧壁顶部。
  9. 根据权利要求1至8中任一项所述的温度探针，其特征在于，
    所述温度传感器靠近所述导热针头的尖端。
  10. 根据权利要求1至8中任一项所述的温度探针，其特征在于，
    所述导热针头内设有第一温度传感器和第二温度传感器，所述第一温度传感器靠近所述导热针头的尖端，所述第二温度传感器靠近所述导热针头的末端。
  11. 一种烹饪器具，其特征在于，包括：锅体、控制器、器具无线传输装置、加热装置和如权利要求1至10中任一项所述的温度探针，所述控制器与所述器具无线传输装置、所述加热装置电连接，所述器具无线传输装置用于接收所述温度探针中的探针无线传输装置无线传输的温度检测信号，并将接收到的温度检测信号输送给所述控制器，所述控制器用于控制所述加热装置的加热功率。
  12. 一种加热控制方法，用于如权利要求11所述的烹饪器具，其特征在于，包括：
    设置步骤，设置烹饪物的目标温度；
    检测步骤，通过温度探针检测烹饪物的温度；
    控制步骤，控制器根据控制烹饪物的目标温度和烹饪物的检测温度控制加热装置的工作参数。
  13. 根据权利要求12所述的加热控制方法，其特征在于，所述烹饪物包括固态的食物，
    所述设置步骤具体包括：设置食物目标温度A；
    所述检测步骤具体包括：通过温度探针检测食物中心温度，获得食物初始温度B；
    所述控制步骤具体包括：
    获得食物初始温度B后，控制器控制加热装置开始加热；
    温度探针检测到食物中心温度升高到翻面温度(A-B)/2时，提醒用户给食物翻面；
    温度探针检测到食物中心温度升高到食物目标温度A时，控制器控制加热装置停止加热，提醒用户烹饪结束。
  14. 根据权利要求12所述的加热控制方法，其特征在于，所述烹饪物包括固态的食物和液态的汤水，
    所述设置步骤具体包括：设置汤水目标温度C；
    所述加热控制方法还包括：设置以目标温度C持续炖煮食物的目标时间T；
    所述检测步骤具体包括：设置好目标时间T后，通过温度探针检测汤水温度；
    所述控制步骤具体包括：
    温度探针开始检测汤水温度后，控制器控制加热装置开始加热；
    温度探针检测到汤水温度升高到目标温度C时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度范围内，同时开始记录恒温炖煮时间；
    所记录的记录恒温炖煮时间到达目标时间T时，控制器控制加热装置停止加热，提醒用户烹饪结束。
  15. 根据权利要求12所述的加热控制方法，其特征在于，所述烹饪器具的探针包括第一温度传感器和第二温度传感器，所述第一温度传感器靠近导热针头的尖端，所述第二温度传感器靠近导热针头的末端，所述烹饪物包括固态的食物和液态的汤水，
    所述设置步骤具体包括：设置汤水和食物的目标温度D；
    所述检测步骤具体包括：通过温度探针的第一温度传感器检测食物温度、第二温度传感器检测汤水温度；
    所述控制步骤具体包括：
    温度探针开始检测食物温度和汤水温度后，控制器控制加热装置开始加热；
    第二温度传感器检测到汤水温度升高到目标温度D时，控制器调整加热装置的加热功率，以将汤水温度控制在预设温度范围内；
    第一温度传感器检测到食物温度升高到目标温度D时，控制器控制加热装置停止加热，提醒用户烹饪结束。
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