WO2019080517A1 - 控制烹饪电器制作锅巴的方法、装置及烹饪电器 - Google Patents

控制烹饪电器制作锅巴的方法、装置及烹饪电器

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Publication number
WO2019080517A1
WO2019080517A1 PCT/CN2018/091598 CN2018091598W WO2019080517A1 WO 2019080517 A1 WO2019080517 A1 WO 2019080517A1 CN 2018091598 W CN2018091598 W CN 2018091598W WO 2019080517 A1 WO2019080517 A1 WO 2019080517A1
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WO
WIPO (PCT)
Prior art keywords
cooking appliance
heating
time
duty ratio
casserole
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PCT/CN2018/091598
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English (en)
French (fr)
Inventor
王晓香
孔进喜
宋利
梅江
Original Assignee
格力电器（武汉）有限公司
珠海格力电器股份有限公司
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Application filed by 格力电器（武汉）有限公司, 珠海格力电器股份有限公司 filed Critical 格力电器（武汉）有限公司
Publication of WO2019080517A1 publication Critical patent/WO2019080517A1/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
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/13—Snacks or the like obtained by oil frying of a formed cereal dough
    • 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
    • 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

Definitions

  • the present application relates to the field of automation control, and in particular, to a method, a device and a cooking appliance for controlling a cooking appliance to make a casserole.
  • Claypot rice also known as corrugated rice, is a local speciality made with casserole and open flame.
  • the cooking utensils currently used to make claypot rice can only be produced by controlling the cooking process.
  • Directly made into claypot rice for example, when using the rice cooker to make claypot rice, the whole pot of rice will be made into claypot rice. If many people eat at the same time, some people may only like to eat white rice and do not like to eat claypot rice. In this case, the user can only choose to make a pot of white rice and a pot of claypot rice. In the case of only one rice cooker, it takes a long time to satisfy the multi-person consumption requirement, but the rice is made into a pot.
  • the most important thing is to have a layer of golden yellow casserole that is cooked in the bottom of the clam, and the existing casserole casserole is formed. Only one duty cycle is used to control the formation of the casserole. Since the duty cycle can only ensure that the temperature changes within a temperature range, if the heating time in the duty cycle is too short or too long, the quality of the formed casserole will be affected; However, the heating time can be provided by a reasonable duty cycle of the heating is stopped and the time to produce good quality rice crust, but good quality rice crust is formed longer time.
  • the technical problem to be solved by the present application is that the current production of claypot rice takes a long time.
  • the present application provides a method for controlling a cooking appliance to produce a casserole, comprising:
  • a prompt message is sent to the user.
  • the heating time of the first preset duty ratio is 6-16 s, the heating time is 16-26 s; the first time is 5-20 min.
  • the heating time of the second preset duty ratio is 16-26 s, the heating time is 6-16 s, and the second time is 5-20 min.
  • the method comprises: controlling the cooking appliance to enter a heat retaining state.
  • the heating temperature for heating the bottom of the cooking pot of the cooking appliance containing rice and having been stirred with water is 100-120 °C.
  • the present application further provides an apparatus for controlling a cooking appliance to manufacture a casserole, comprising:
  • a first heating unit for heating the bottom of the cooking pot of the cooking appliance containing rice and having been stirred with water, for boiling the added water, and thoroughly mixing the rice and the water;
  • a second heating unit configured to heat the bottom of the pot body with a first preset duty ratio for a first time, for forming a pot on the bottom of the cooking appliance and the wall of the pot;
  • a third heating unit configured to continue heating the bottom of the pot body for a second time with a second preset duty ratio, for drying the formed casserole, wherein the second preset duty ratio is heated to form
  • the minimum temperature value is not less than the maximum temperature value formed by heating at the first predetermined duty cycle.
  • the method further includes: a prompting unit, configured to send a prompt message to the user when the first heating unit ends the heating operation.
  • a prompting unit configured to send a prompt message to the user when the first heating unit ends the heating operation.
  • the heating time of the first preset duty ratio is 6-16 s, the heating time is 16-26 s; the first time is 5-20 min.
  • the heating time of the second preset duty ratio is 16-26 s, the heating time is 6-16 s, and the second time is 5-20 min.
  • the method further includes: a control unit, configured to control the cooking appliance to enter a heat preservation state.
  • a control unit configured to control the cooking appliance to enter a heat preservation state.
  • the heating temperature of the first heating unit is 100-120 °C.
  • a cooking appliance comprising:
  • a heating unit for heating the pot body of the cooking appliance
  • a temperature detecting unit is disposed at a bottom of the pot body of the cooking appliance for detecting a temperature at a bottom of the pot body;
  • a quick-cooked claypot starter unit disposed outside the cooking appliance housing for receiving a quick start operation of the user
  • the controller is respectively connected to the heating unit, the temperature detecting unit, and the quick start unit, and includes: at least one processor and a memory communicably connected to the at least one processor, wherein the memory stores An instruction executed by the at least one processor to cause the at least one processor to perform the method of controlling a cooking appliance to make a casserole.
  • the method further comprises:
  • a prompting unit is connected to the controller for issuing a prompt message to the user.
  • the present application also provides a computer readable storage medium having stored thereon a computer program that, when executed by a processor, implements the method of controlling a cooking appliance to make a casserole.
  • the present application also provides a process for making a claypot using the cooking appliance described above, including:
  • the pot body of the cooking appliance containing rice is added with water and stirred at a mass ratio of rice to water of 1: (0.2 to 0.4);
  • the sauce is added to the pot body and stirred to prepare the claypot.
  • the method and device for controlling the cooking electric appliance to prepare the casserole provided by the present application, by heating the bottom of the cooking pot of the cooking appliance containing the rice and having been stirred with water, for boiling the added water, thoroughly mixing the rice and the water, and heating After the rice and water are thoroughly mixed, the added water is evaporated to a part, and the remaining part of the water is just evaporated by the heat in the subsequent forming process, and the bottom of the pot is heated for the first time with the first preset duty ratio.
  • the bottom of the cooking appliance and the wall of the pot form a casserole, continue to heat the bottom of the pot body for a second time with a second preset duty cycle, for drying the formed casserole, and then the cooking outlet feels good, the color A good casserole, since the main purpose of heating at the second duty ratio is to rapidly dry the formed casserole, the minimum temperature value formed by heating at the second preset duty ratio is not less than the first preset duty ratio.
  • the process of making rice crust using a two-stage duty cycle further reducing production time claypot.
  • FIG. 1 is a flow chart of a method for controlling a cooking appliance to produce a casserole provided by an embodiment of the present application
  • FIG. 2 is a schematic structural diagram of an apparatus for controlling a cooking appliance to manufacture a casserium according to another embodiment of the present application;
  • FIG. 3 is a schematic structural view of a cooking appliance according to another embodiment of the present application.
  • FIG. 4 is a flow chart showing a manufacturing process of a claypot rice according to another embodiment of the present application.
  • FIG. 5 is a schematic structural diagram of a controller according to another embodiment of the present application.
  • the embodiment of the present application provides a method for controlling a cooking appliance to make a casserole, as shown in FIG. 1 , including:
  • the heating temperature for heating the bottom of the pot may be 100-120 °C.
  • the heating time of the first preset duty ratio is 6-16s, the heating time is 16-26s; the first time is 5-20min, and the bottom of the cooking pot is performed by using the first preset duty ratio. Heating, so that the bottom temperature of the pot body is maintained in the range of 120-140 ° C until the first time is satisfied, at which time the pot bottom is formed on the bottom of the cooking appliance and the wall of the pot.
  • the heating time of the second preset duty ratio is 16-26s, the heating time is 6-16s, and the second time is 5-20min; the bottom of the pot is further heated by the second preset duty ratio, The bottom temperature of the pot body is maintained in the range of 140-160 ° C until the second time is satisfied, and the formed casserole is dried.
  • the method for controlling the cooking appliance to prepare the casserole is to heat the bottom of the pot body of the cooking appliance which is filled with rice and stirred with water, to boil the added water, thoroughly mix the rice and the water, and heat the mixture. After the rice and water are thoroughly mixed, the added water is evaporated to a part, and the remaining part of the water is just evaporated by the heat in the subsequent forming process, and the bottom of the pot is heated for the first time with the first preset duty ratio.
  • the bottom of the cooking appliance and the wall of the pot form a casserole, continue to heat the bottom of the pot body for a second time with a second preset duty cycle, for drying the formed casserole, and then the cooking outlet feels good, the color A good casserole, since the main purpose of heating at the second duty ratio is to rapidly dry the formed casserole, the minimum temperature value formed by heating at the second preset duty ratio is not less than the first preset duty ratio.
  • the process of making the casserole uses a two-stage duty cycle, which further shortens the cooking time of the casserole.
  • the prompt information may be a "beep" sound or a voice reminder "join the side dish", or a piece of music and other information that can serve as a reminder.
  • the method comprises: controlling the cooking appliance to enter a heat retaining state.
  • the cooking appliance has been heated for a second time with the second preset duty cycle, the casserole has been dried, and at this time, the cooking appliance is controlled to enter the heat preservation state.
  • the temperature of the control heat preservation state is at 60- 70 ° C. In the state of heat preservation, you can add the prepared sauce and stir it evenly.
  • the present application further provides a device for controlling a cooking appliance to make a casserole, as shown in FIG. 2, comprising:
  • a first heating unit 21 for heating the bottom of the pot body of the cooking appliance containing rice and having been stirred with water, for boiling the added water, and thoroughly mixing the rice and the water;
  • a second heating unit configured to heat the bottom of the pot body with a first preset duty ratio for a first time, for forming a pot on the bottom of the cooking appliance and the wall of the pot;
  • a third heating unit 23 configured to continue heating the bottom of the pot body for a second time with a second preset duty ratio, for drying the formed casserole, wherein the second preset duty ratio is heated
  • the minimum temperature value formed is not less than a maximum temperature value formed by heating at the first predetermined duty cycle.
  • the method further includes: a prompting unit, configured to send a prompt message to the user when the first heating unit ends the heating operation.
  • a prompting unit configured to send a prompt message to the user when the first heating unit ends the heating operation.
  • the heating time of the first preset duty ratio is 6-16 s, the heating time is 16-26 s; the first time is 5-20 min.
  • the heating time of the second preset duty ratio is 16-26 s, the heating time is 6-16 s, and the second time is 5-20 min.
  • the method further includes: a control unit, configured to control the cooking appliance to enter a heat preservation state.
  • a control unit configured to control the cooking appliance to enter a heat preservation state.
  • the heating temperature of the first heating unit is 100-120 °C.
  • the device for controlling the cooking electric appliance to prepare the casserole is configured to heat the bottom of the cooking pot of the cooking electric appliance containing the rice and the water after being stirred by the first heating unit, for boiling the added water, and fully filling the rice and the water. Mixing, heating to make the rice and water mix well, also make the added water evaporate a part, the remaining part of the water is just evaporated by the heat in the process of the subsequent casserole formation, heating the bottom of the pot with the first preset duty ratio For the first time, the bottom of the pot and the wall of the cooking appliance are formed, and the bottom of the pot body is continuously heated for a second time at the second preset duty ratio for drying the formed casserole, and then the cooking sense is cooked.
  • the minimum temperature value formed by heating at the second preset duty ratio is not less than the first pre-predetermined Set the maximum temperature value formed by the duty cycle heating. Since the casserole is made directly from rice, it does not need to wait for the ripening process of raw rice, which naturally shortens the production of clams. The time of the meal and the process of making the casserole used a two-stage duty cycle, which further shortened the cooking time of the casserole.
  • the present application further provides a cooking appliance, as shown in FIG. 3, comprising:
  • Cooking appliance body 31
  • the heating unit 311 is configured to heat the pot body of the cooking appliance.
  • the heating unit may be a heating plate mounted on the bottom of the pot body, or a wire reel that can be installed on the bottom or side wall of the pot body.
  • the heating unit is preferably disposed at the bottom of the pot body, which is more favorable to be formed at the bottom of the pot body. The formation speed of the casserole.
  • the temperature detecting unit 312 is disposed at the bottom of the pot body of the cooking appliance for detecting the bottom temperature of the pot body; the temperature detecting unit may be disposed at the bottom of the pot body or the side wall of the pot body, in order to accurately measure the temperature at the bottom of the pot body, A plurality of temperature detecting units may be uniformly disposed at the bottom of the pot body, and the average value of the measured plurality of temperature values is taken as the bottom temperature of the pot body.
  • the instant claypot starter unit 313 is disposed outside the cooking appliance housing for receiving a quick start operation of the user, and the instant claypot starter unit may be a button or a touch key.
  • the controller 314 is connected to the heating unit 311, the temperature detecting unit 312, and the quick start unit 313, respectively, and includes: at least one processor 51 and a memory 52 communicably connected to the at least one processor 51, wherein The memory 52 stores instructions executable by the at least one processor 51 to cause the at least one processor 51 to perform the method of controlling a cooking appliance to make a casserole according to the above embodiment, a processor in FIG.
  • the processor 51, the memory 52 is connected through the bus 50, and the controller 314 may further include: an input unit 53 and an output unit 54, and the processor 51, the memory 52, the input unit 53 and the output unit 54 may pass through the bus 50 or other means. connection.
  • the cooking appliance provided in the embodiment of the present application heats the bottom of the pot body of the cooking appliance which is filled with rice and has been stirred by water, is used for boiling the heated water, fully mixes the rice and the water, and is heated to make the rice.
  • the added water is evaporated to a part, and the remaining part of the water is just evaporated by the heat in the subsequent forming process, and the bottom of the pot is heated for the first time with the first preset duty ratio, so that The bottom of the cooking appliance and the wall of the pot form a casserole, and continue to heat the bottom of the pot body for a second time with a second preset duty cycle, for drying the formed casserole, and then cooking the outlet with good taste and good color
  • the minimum temperature value formed by heating at the second preset duty ratio is not less than that formed by heating at the first preset duty ratio.
  • the maximum temperature value because the casserole is made directly from rice, there is no need to wait for the ripening process of the raw rice, which naturally shortens the time for making the claypot rice, and at the same time makes the casserole
  • the process uses a two-stage duty cycle that further reduces the cooking time of the claypot.
  • the method further includes: a prompting unit, connected to the controller, for issuing prompt information to the user.
  • the prompting unit may be a speaker disposed outside the cooking appliance housing.
  • the prompt information may be a "beep" sound or a voice reminder "join the side dish", or a piece of music or the like that can serve as a reminder.
  • the storage medium may be a magnetic disk, an optical disk, a read only memory (ROM), or a random access memory (RAM).
  • the present application further provides a process for making claypot rice using the cooking appliance described in the above embodiments, as shown in FIG. 4, comprising:
  • the sauce is added to the pot body and stirred to prepare the claypot.
  • the prepared sauce including soy sauce, sesame oil, onion ginger oil, etc., and mix well.
  • the embodiment of the present application provides a process for preparing a claypot rice by using the cooking appliance described in the above embodiment, and the function of starting the instant claypot rice after the rice is filled and stirred in a predetermined proportion with water, when the cooking appliance is issued When the tone is sounded, add cooking oil and side dish to the pot body. When the cooking appliance enters the heat preservation state, add the sauce to the pot body and stir it to make the taste good and the color is good, the clay pot rice is Made directly from rice, there is no need to wait for the ripening process of raw rice, which naturally shortens the time for making claypot rice.

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Polymers & Plastics (AREA)
  • Cookers (AREA)

Abstract

一种控制烹饪电器制作锅巴的方法、装置及烹饪电器，其中方法包括：对盛有米饭且已加水搅拌后的烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合（S11）；以第一预设占空比对锅体底部加热持续第一时间，用于在烹饪电器的锅底和锅壁形成锅巴（S12）；以第二预设占空比继续对锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以第二预设占空比加热形成的最小温度值不小于以第一预设占空比加热形成的最大温度值（S13）。

Description

控制烹饪电器制作锅巴的方法、装置及烹饪电器
相关申请
本申请要求2017年10月27日申请的，申请号为201711023511.5，名称为“一种控制烹饪电器制作锅巴的方法、装置及烹饪电器”的中国专利申请的优先权，在此将其全文引入作为参考。
技术领域
本申请涉及自动化控制领域，具体涉及一种控制烹饪电器制作锅巴的方法、装置及烹饪电器。
背景技术
煲仔饭也称瓦煲饭，是一种使用砂锅、明火烹饪制作的地方特色美食，目前用于制作煲仔饭的烹饪电器(例如电压力锅、电饭煲等)只能通过控制烹饪过程将生米直接做成煲仔饭，例如利用电饭煲制作煲仔饭时会将整锅生米做成煲仔饭，若多人同时吃饭时，可能有的人只喜欢吃白米饭，并不喜欢吃煲仔饭，这种情况下用户只能选择分别制作出一锅白米饭和一锅煲仔饭，在只有一个电饭煲的情况下，满足多人食用要求的同时烹饪耗时较长，但将米饭制作成煲仔饭的过程中，决定煲仔饭味道的除了酱汁之外，最重要的还是需要在煲底烧出的一层口感适佳的金黄色的锅巴，现有煲仔饭锅巴的形成过程中，只使用一个占空比控制锅巴的形成，由于该占空比只能保证温度在一个温度范围内变化，若占空比中的加热时间过短或者过长，均会影响形成的锅巴质量；虽然可以通过合理设置一个占空比的加热时间与停止加热时间以制作出质量较好的锅巴，但形成质量较好锅巴的时间较长。
发明内容
因此，本申请要解决的技术问题在于现有制作煲仔饭耗时长。
有鉴于此，本申请提供一种控制烹饪电器制作锅巴的方法，包括：
对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合；
以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴；
以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。
优选地，以第一预设占空比对烹饪电器的锅体底部进行加热结束时，向用户发出提示信息。
优选地，第一预设占空比的加热时间为6-16s，停止加热时间为16-26s；所述第一时间为5-20min。
优选地，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；所述第二时间为5-20min。
优选地，所述以第二预设占空比继续对所述锅体底部进行加热之后，包括：控制所述烹饪电器进入保温状态。
优选地，所述对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热的加热温度为100-120℃。
相应地，本申请还提供一种控制烹饪电器制作锅巴的装置，包括：
第一加热单元，用于对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合；
第二加热单元，用于以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴；
第三加热单元，用于以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。
优选地，还包括：提示单元，用于在所述第一加热单元执行加热操作结束时，向用户发出提示信息。
优选地，第一预设占空比的加热时间为6-16s，停止加热时间为16-26s；所述第一时间为5-20min。
优选地，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；所述第二时间为5-20min。
优选地，还包括：控制单元，用于控制所述烹饪电器进入保温状态。
优选地，所述第一加热单元的加热温度为100-120℃。
相应地，本申请还提供一种烹饪电器，包括：
烹饪电器本体；
加热单元，用于对所述烹饪电器的锅体进行加热；
温度检测单元，设置在所述烹饪电器的锅体底部，用于检测锅体底部温度；
还包括：
速成煲仔饭启动单元，设置在所述烹饪电器壳体外部，用于接收用户的速成启动操作；
控制器，分别与所述加热单元、所述温度检测单元、所述速成启动单元连接，包括：至少一个处理器以及与所述至少一个处理器通信连接的存储器，其中，所述存储器存储有可被所述至少一个处理器执行的指令，以使所述至少一个处理器执行上述所述控制烹饪电器制作锅巴的方法。
优选地，还包括：
提示单元，与所述控制器连接，用于向用户发出提示信息。
相应地，本申请还提供一种计算机可读存储介质，其上存储有计算机程序，所述计算机程序被处理器执行时实现上述所述控制烹饪电器制作锅巴的方法。
相应地，本申请还提供一种利用上述所述的烹饪电器制作煲仔饭的工艺，包括：
对盛有米饭的烹饪电器的锅体以米饭和水的质量比1∶(0.2～0.4)加水并搅拌；
启动速成煲仔饭功能；
当所述烹饪电器发出提示音时，向所述锅体内加入食用油和配菜；
当所述烹饪电器进入保温状态时，向所述锅体内加入酱料并搅拌后即制得煲仔饭。
本申请提供的控制烹饪电器制作锅巴的方法及装置，通过对盛有米饭且已加水搅拌后的烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合，经过加热后使得米饭和水充分混合的同时也使得加入的水蒸发出一部分，剩余部分的水正好用后续锅巴形成过程中的热量蒸发，以第一预设占空比对锅体底部加热持续第一时间，使得在烹饪电器的锅底和锅壁形成锅巴，继续以第二预设占空比继续对锅体底部加热持续第二时间，用于烘干形成的锅巴，继而烹饪出口感适佳、色泽好的锅巴，由于以第二占空比进行加热主要目的是将已形成的锅巴迅速烘干，故以第二预设占空比加热形成的最小温度值不小于以第一预设占空比加热形成的最大温度值，由于该锅巴是由米饭直接制作得出，不需等待生米的成熟过程，自然缩短了制作煲仔饭的时间，同时制作锅巴的过程采用了两个阶段的占空比，进一步缩短了煲仔饭制作时间。
附图说明
为了更清楚地说明本申请具体实施方式或现有技术中的技术方案，下面将对具体实施方式或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图 是本申请的一些实施方式，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。
图1是本申请实施例提供的一种控制烹饪电器制作锅巴的方法的流程图；
图2是本申请另一实施例提供的一种控制烹饪电器制作锅巴的装置的结构示意图；
图3是本申请另一实施例提供的一种烹饪电器的结构示意图；
图4是本申请另一实施例提供的一种煲仔饭制作工艺流程图；
图5是本申请另一实施例提供的一种控制器的结构示意图。
具体实施方式
下面将结合附图对本申请的技术方案进行清楚、完整地描述，显然，所描述的实施例是本申请一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域普通技术人员在没有做出创造性劳动前提下所获得的所有其他实施例，都属于本申请保护的范围。
本申请实施例提供一种控制烹饪电器制作锅巴的方法，如图1所示，包括：
S11，对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合。对锅体底部进行加热的加热温度可以为100-120℃。
S12，以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴。优选地，第一预设占空比的加热时间为6-16s，停止加热时间为16-26s；第一时间为5-20min，利用第一预设占空比对烹饪电器的锅体底部进行加热，使得锅体底部温度维持在120-140℃范围内直至满足第一时间，此时在烹饪电器的锅底和锅壁形成锅巴。
S13，以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。优选地，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；第二时间为5-20min；利用第二预设占空比继续对锅体底部进行加热，使得锅体底部温度维持在140-160℃范围内直至满足第二时间，此时形成的锅巴被烘干。
本申请实施例提供的控制烹饪电器制作锅巴的方法，通过对盛有米饭且已加水搅拌后的烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合，经过加热后使得米饭和水充分混合的同时也使得加入的水蒸发出一部分，剩余部分的水正好用后续锅巴形成过程中的热量蒸发，以第一预设占空比对锅体底部加热持续第一时间，使得在烹饪电器的锅底和锅壁形成锅巴，继续以第二预设占空比继续对锅体底部加热持续第二时间，用于烘干形成的锅巴，继而烹饪出口感适佳、色泽好的锅巴，由于以第二占空比进行加热 主要目的是将已形成的锅巴迅速烘干，故以第二预设占空比加热形成的最小温度值不小于以第一预设占空比加热形成的最大温度值，由于该锅巴是由米饭直接制作得出，不需等待生米的成熟过程，自然缩短了制作煲仔饭的时间，同时制作锅巴的过程采用了两个阶段的占空比，进一步缩短了煲仔饭制作时间。
由于有的用户可能喜欢在煲仔饭上加入配菜，比如肉类、青菜等，而加热配菜的最佳时机是煲仔饭锅巴形成阶段，故以第一预设占空比对烹饪电器的锅体底部进行加热，锅巴形成后，向用户发出提示信息，用户听到该提示信息，即可知道需要向煲仔饭中加入配菜，便于用户做出口感上佳的煲仔饭，该提示信息可以是一段“嘀”声或者是语音提醒“加入配菜”，或者是一段音乐等可起到提示作用的信息。
优选地，所述以第二预设占空比继续对所述锅体底部进行加热之后，包括：控制所述烹饪电器进入保温状态。当烹饪电器已经以第二预设占空比持续加热第二时间时，锅巴已经烘干，此时控制烹饪电器进入保温状态，为了保证食物温度且便于用户即食，控制保温状态的温度处于60-70℃。在保温状态下可以加入已调配好的酱料搅拌均匀便可以食用。
相应地，本申请还提供一种控制烹饪电器制作锅巴的装置，如图2所示，包括：
第一加热单元21，用于对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热22，用于煮沸加入的水，将米饭和水充分混合；
第二加热单元，用于以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴；
第三加热单元23，用于以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。
优选地，还包括：提示单元，用于在所述第一加热单元执行加热操作结束时，向用户发出提示信息。
优选地，第一预设占空比的加热时间为6-16s，停止加热时间为16-26s；所述第一时间为5-20min。
优选地，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；所述第二时间为5-20min。
优选地，还包括：控制单元，用于控制所述烹饪电器进入保温状态。
优选地，所述第一加热单元的加热温度为100-120℃。
本申请实施例提供的控制烹饪电器制作锅巴的装置，通过第一加热单元对盛有米饭且已加水搅拌后的烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合， 经过加热后使得米饭和水充分混合的同时也使得加入的水蒸发出一部分，剩余部分的水正好用后续锅巴形成过程中的热量蒸发，以第一预设占空比对锅体底部加热持续第一时间，使得在烹饪电器的锅底和锅壁形成锅巴，继续以第二预设占空比继续对锅体底部加热持续第二时间，用于烘干形成的锅巴，继而烹饪出口感适佳、色泽好的锅巴，由于以第二占空比进行加热主要目的是将已形成的锅巴迅速烘干，故以第二预设占空比加热形成的最小温度值不小于以第一预设占空比加热形成的最大温度值，由于该锅巴是由米饭直接制作得出，不需等待生米的成熟过程，自然缩短了制作煲仔饭的时间，同时制作锅巴的过程采用了两个阶段的占空比，进一步缩短了煲仔饭制作时间。
相应地，本申请还提供一种烹饪电器，如图3所示，包括：
烹饪电器本体31；
加热单元311，用于对所述烹饪电器的锅体进行加热。该加热单元可以是安装在锅体底部的发热盘，或者是可以安装在锅体底部或侧壁的线盘，本实施例优选将加热单元设置在锅体底部，更有利于形成在锅体底部的锅巴的形成速度。
温度检测单元312，设置在所述烹饪电器的锅体底部，用于检测锅体底部温度；该温度检测单元可以设置在锅体底部或者锅体侧壁，为了能准确测量出锅体底部温度，可以在锅体底部均匀设置多个温度检测单元，将测得的多个温度值的平均值作为锅体底部温度。
还包括：
速成煲仔饭启动单元313，设置在所述烹饪电器壳体外部，用于接收用户的速成启动操作，该速成煲仔饭启动单元可以是按键或者触摸键。
控制器314，分别与所述加热单元311、所述温度检测单元312、所述速成启动单元313连接，包括：至少一个处理器51以及与所述至少一个处理器51通信连接的存储器52，其中，所述存储器52存储有可被所述至少一个处理器51执行的指令，以使所述至少一个处理器51执行上述实施例所述控制烹饪电器制作锅巴的方法，图5中以一个处理器为例，处理器51，存储器52通过总线50连接，控制器314还可以包括：输入单元53和输出单元54，处理器51、存储器52、输入单元53和输出单元54可以通过总线50或者其他方式连接。
本申请实施例提供的烹饪电器，通过加热单元对盛有米饭且已加水搅拌后的烹饪电器的锅体底部进行加热，用于煮沸加热的水，将米饭和水充分混合，经过加热后使得米饭和水充分混合的同时也使得加入的水蒸发出一部分，剩余部分的水正好用后续锅巴形成过程中的热量蒸发，以第一预设占空比对锅体底部加热持续第一时间，使得在烹饪电器的锅底和锅壁形成锅巴，继续以第二预设占空比继续对锅体底部加热持续第二时间，用于烘干形 成的锅巴，继而烹饪出口感适佳、色泽好的锅巴，由于以第二占空比进行加热主要目的是将已形成的锅巴迅速烘干，故以第二预设占空比加热形成的最小温度值不小于以第一预设占空比加热形成的最大温度值，由于该锅巴是由米饭直接制作得出，不需等待生米的成熟过程，自然缩短了制作煲仔饭的时间，同时制作锅巴的过程采用了两个阶段的占空比，进一步缩短了煲仔饭制作时间。
优选地，还包括：提示单元，与所述控制器连接，用于向用户发出提示信息。该提示单元可以是设置在烹饪电器壳体外部的扬声器，用户听到提示单元发出的提示信息时，即可知道需要向煲仔饭中加入配菜，便于用户做出口感上佳的煲仔饭，该提示信息可以是一段“嘀”声或者是语音提醒“加入配菜”，或者是一段音乐等可起到提示作用的信息。
本领域技术人员可以理解，实现上述实施例方法中的全部或部分流程，是可以通过计算机程序来指令相关的硬件来完成，所述的程序可存储于一计算机可读取存储介质中，该程序在执行时，可包括如上述各方法的实施例的流程。其中，所述的存储介质可为磁碟、光盘、只读存储记忆体(ROM)或随机存储记忆体(RAM)等。
相应地，本申请还提供一种利用上述实施例所述的烹饪电器制作煲仔饭的工艺，如图4所示，包括：
S41，对盛有米饭的烹饪电器的锅体以米饭和水的质量比1∶(0.2～0.4)加水并搅拌；
S42，启动速成煲仔饭功能；
S43，当所述烹饪电器发出提示音时，向所述锅体内加入食用油和配菜。提示音响起，沿锅壁加入适量食用油，再加入腌制好的配菜，包括肉类、青菜等。
S44，当所述烹饪电器进入保温状态时，向所述锅体内加入酱料并搅拌后即制得煲仔饭。当烹饪电器进入保温状态时，加入调配好的酱料，包括酱油、香油、葱姜油等，搅拌均匀即可。
本申请实施例提供的一种利用上述实施例所述的烹饪电器制作煲仔饭的工艺，通过对盛有米饭且已和水按照预定比例加入搅拌后启动速成煲仔饭功能，当烹饪电器发出提示音时，向锅体内加入食用油和配菜，当烹饪电器进入保温状态时，向锅体内加入酱料并搅拌后即制得口感适佳、色泽好煲仔饭，由于该煲仔饭是由米饭直接制作得出，不需等待生米的成熟过程，自然缩短了制作煲仔饭的时间。
显然，上述实施例仅仅是为清楚地说明所作的举例，而并非对实施方式的限定。对于所属领域的普通技术人员来说，在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引伸出的显而易见的变化或变动仍处于本申请创造的保护范围之中。

Claims (16)

  1. 一种控制烹饪电器制作锅巴的方法，其特征在于，包括：
    对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合；
    以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴；
    以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。
  2. 根据权利要求1所述的控制烹饪电器制作锅巴的方法，其特征在于，以第一预设占空比对烹饪电器的锅体底部进行加热结束时，向用户发出提示信息。
  3. 根据权利要求1所述的控制烹饪电器制作锅巴的方法，其特征在于，第一预设占空比的加热时间为6-16s，停止加热时间为16-26s；所述第一时间为5-20min。
  4. 根据权利要求1所述的控制烹饪电器制作锅巴的方法，其特征在于，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；所述第二时间为5-20min。
  5. 根据权利要求1所述的控制烹饪电器制作锅巴的方法，其特征在于，所述以第二预设占空比继续对所述锅体底部进行加热之后，包括：控制所述烹饪电器进入保温状态。
  6. 根据权利要求1所述的控制烹饪电器制作锅巴的方法，其特征在于，所述对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热的加热温度为100-120℃。
  7. 一种控制烹饪电器制作锅巴的装置，其特征在于，包括：
    第一加热单元，用于对盛有米饭且已加水搅拌后的所述烹饪电器的锅体底部进行加热，用于煮沸加入的水，将米饭和水充分混合；
    第二加热单元，用于以第一预设占空比对所述锅体底部加热持续第一时间，用于在所述烹饪电器的锅底和锅壁形成锅巴；
    第三加热单元，用于以第二预设占空比继续对所述锅体底部加热持续第二时间，用于烘干形成的锅巴，其中，以所述第二预设占空比加热形成的最小温度值不小于以所述第一预设占空比加热形成的最大温度值。
  8. 根据权利要求7所述的控制烹饪电器制作锅巴的装置，其特征在于，还包括：提示单元，用于在所述第一加热单元执行加热操作结束时，向用户发出提示信息。
  9. 根据权利要求7所述的控制烹饪电器制作锅巴的装置，其特征在于，第一预设占空 比的加热时间为6-16s，停止加热时间为16-26s；所述第一时间为5-20min。
  10. 根据权利要求7所述的控制烹饪电器制作锅巴的装置，其特征在于，第二预设占空比的加热时间为16-26s，停止加热时间为6-16s；所述第二时间为5-20min。
  11. 根据权利要求7所述的控制烹饪电器制作锅巴的装置，其特征在于，还包括：控制单元，用于控制所述烹饪电器进入保温状态。
  12. 根据权利要求7所述的控制烹饪电器制作锅巴的装置，其特征在于，所述第一加热单元的加热温度为100-120℃。
  13. 一种烹饪电器，包括：
    烹饪电器本体；
    加热单元，用于对所述烹饪电器的锅体进行加热；
    温度检测单元，设置在所述烹饪电器的锅体底部，用于检测锅体底部温度；
    其特征在于，还包括：
    速成煲仔饭启动单元，设置在所述烹饪电器壳体外部，用于接收用户的速成启动操作；
    控制器，分别与所述加热单元、所述温度检测单元、所述速成启动单元连接，包括：至少一个处理器以及与所述至少一个处理器通信连接的存储器，其中，所述存储器存储有可被所述至少一个处理器执行的指令，以使所述至少一个处理器执行权利要求1-6中任一项所述控制烹饪电器制作锅巴的方法。
  14. 根据权利要求13所述的烹饪电器，其特征在于，还包括：
    提示单元，与所述控制器连接，用于向用户发出提示信息。
  15. 一种计算机可读存储介质，其上存储有计算机程序，其特征在于，所述计算机程序被处理器执行时实现权利要求1-6中任一项所述控制烹饪电器制作锅巴的方法。
  16. 一种利用权利要求13或14所述的烹饪电器制作煲仔饭的工艺，其特征在于，包括：
    对盛有米饭的烹饪电器的锅体以米饭和水的质量比1∶(0.2～0.4)加水并搅拌；
    启动速成煲仔饭功能；
    当所述烹饪电器发出提示音时，向所述锅体内加入食用油和配菜；
    当所述烹饪电器进入保温状态时，向所述锅体内加入酱料并搅拌后即制得煲仔饭。
PCT/CN2018/091598 2017-10-27 2018-06-15 控制烹饪电器制作锅巴的方法、装置及烹饪电器 WO2019080517A1 (zh)

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