WO2021077577A1

WO2021077577A1 - Control method for cooking appliance, cooking appliance, and storage medium

Info

Publication number: WO2021077577A1
Application number: PCT/CN2019/125717
Authority: WO
Inventors: 王金花; 韩杰; 张炳卫; 陈寅之; 刘林波; 何丹丹; 房振
Original assignee: 佛山市顺德区美的洗涤电器制造有限公司
Priority date: 2019-10-24
Filing date: 2019-12-16
Publication date: 2021-04-29
Also published as: CN110584460B; CN110584460A; KR20210071076A; KR102352988B1

Abstract

A control method for a cooking appliance (100), a cooking appliance (100), and a storage medium. The cooking appliance (100) comprises a heating portion (102). The control method comprises: obtaining a cooking duration (S12); determining the firepower and the heating duration of the heating portion (102) according to a preset relationship between a food material cooking index and a heating temperature, and the cooking duration (S14); and according to the firepower and the heating duration of the heating portion (102), controlling the heating portion (102) to perform heating (S16).

Description

Control method of cooking appliance, cooking appliance and storage medium

Priority information

This application requests the priority and rights of the patent application with the patent application number 201911015772.1 filed with the State Intellectual Property Office of China on October 24, 2019, and the full text is incorporated herein by reference.

Technical field

This application relates to the technical field of household appliances, in particular to a control method of a cooking appliance, a cooking appliance and a storage medium.

Background technique

In related technologies, the intelligence of cooking appliances is mainly embodied in the aspects of timing adjustment, fine control valve or multi-level firepower selection and dry-burn prevention, etc., and recipes are also provided for users to choose. When the user selects the built-in recipe of the cooking appliance for cooking, the cooking appliance controls the firepower and time according to the preset cooking parameters corresponding to the recipe. However, with the emergence of fast-paced life, not all users use the time set in the recipe. When the user wants to customize the cooking time, how to adjust the firepower and time of the cooking utensils to ensure that the food is delicious Experience is a technical problem that a product needs to solve in its interaction with users.

Summary of the invention

The embodiment of the present application provides a method for controlling a cooking appliance, a cooking appliance and a storage medium.

In the method for controlling a cooking appliance according to an embodiment of the present application, the cooking appliance includes a heating part, and the control method includes:

Get cooking time;

Determining the fire power and the heating time of the heating part according to the preset relationship between the cooking index of the food material and the heat and the cooking time;

The heating of the heating part is controlled according to the heating power and the heating duration of the heating part.

The control method of the cooking appliance in the embodiment of the present application can allocate the heating power and the heating time of the heating part according to the preset relationship between the cooking index of the food material and the heat and the cooking time, so that the cooking time can be realized when the user selects different cooking time. The dishes cooked by the appliance can also reach a better nutritional level, ensuring the delicious experience of cooking ingredients, and also improving the degree of interaction between the cooking appliance and the user.

In some embodiments, the cooking appliance is provided with a plurality of time length ranges, and each of the time length ranges corresponds to a preset relationship, and the preset relationship is determined according to the preset relationship between the cooking index of the food material and the heat and the cooking time length. The firepower and heating time of the heating section include:

Determining the preset relationship according to the time range in which the cooking time is located;

The heating power and heating duration of the heating part are determined according to the preset relationship.

In this way, the corresponding preset relationship can be quickly obtained according to the time range of the cooking time, and then the heating power and heating time of the heating part can be determined.

In some embodiments, the heating part is used to heat the pot, the heating time length includes a first time length and a second time length, and controlling the heating part to heat according to the heating power and the heating time length of the heating part includes:

Controlling the heating part to heat the pot with the first firepower;

Obtaining the temperature outside the pot;

In the case that the temperature outside the pot is greater than or equal to the set temperature, the heating part is controlled to heat the pot with the second power to first perform the nutrient precipitation phase for the first time period and then perform the boiling phase for the duration. In the second time period, the nutrient precipitation stage includes a stage in which the temperature in the pot is greater than or equal to the denaturation temperature of the ingredients in the pot and less than the boiling temperature of water, and the boiling stage includes the temperature in the pot At the stage equal to the boiling temperature of water, the second heating power is less than the first heating power, the set temperature is related to the denaturation temperature of the food material, and the second heating power is based on a preset relationship between the cooking index and the heat temperature of the food material. The firepower determined by the cooking time.

In this way, by setting the temperature setting, the cooking appliance can set the timing of turning low fire according to the type of food, and by executing the nutrition precipitation phase and the boiling phase successively, the overall taste and nutritional content of the cooked food is better. Better, it satisfies the user's needs for the nutrition, deliciousness and health of the ingredients. Moreover, the second firepower is the firepower determined according to the preset relationship between the cooking index of the ingredients and the heat and the cooking time, so that even when the user changes the cooking time It can also cook more nutritious, delicious and healthy ingredients.

In some embodiments, the set temperature is related to the type of the pot, and the control method includes:

Determining the type of the pot according to the pot selection signal;

The set temperature is determined according to the type of the pot.

In this way, the cooking appliance can be adapted to more pots and pans, and the temperature control can be more precise.

In some embodiments, the control method includes:

Determining the type of the food material according to the food material selection signal;

The denaturation temperature of the food material is determined according to the type of the food material, and then the set temperature is determined.

In this way, the set temperature can be set more accurately, so that the food ingredients are healthier and taste better.

In some embodiments, the cooking appliance includes a temperature sensor to obtain the temperature outside the pot, including:

The temperature outside the pot is obtained through the temperature probe.

In this way, the method of obtaining the temperature outside the pot is simple and convenient.

In some embodiments, the control method includes:

In the case that the temperature outside the pot is greater than or equal to the set cut-off temperature for the pot to dry, the cooking appliance is controlled to be turned off.

In this way, the safety problem caused by the dry burning of the pot is prevented.

In some embodiments, the control method includes: performing the boiling phase so that the overall water loss rate of the soup of the food material does not exceed 35%.

In this way, a better soft and tender taste of the meat and the fresh and fragrant sensory effect of the soup can be achieved.

The cooking appliance in the embodiment of the present application includes a controller and a heating part for heating the pot. The controller is connected to the heating part. The controller is used to obtain the cooking time and preset according to the cooking index and temperature of the food. The relationship and the cooking duration determine the heating power and the heating duration of the heating portion, and are used to control the heating of the heating portion according to the heating power and the heating duration of the heating portion.

The cooking appliance of the embodiment of the present application can allocate the heating power and heating time length of the heating part according to the preset relationship between the cooking index of the ingredients and the heat temperature and the cooking time length. This realizes that the cooking appliance cooks when the user selects different cooking time lengths. The resulting dishes can also reach a better nutritional level, ensuring the delicious experience of cooking ingredients, and also improving the degree of interaction between the cooking appliance and the user.

In some embodiments, the cooking appliance is provided with a plurality of time length ranges, and each of the time length ranges corresponds to the preset relationship, and the controller is configured to determine the time length range in which the cooking time length is located. The preset relationship is used to determine the firepower and heating duration of the heating part according to the preset relationship.

In some embodiments, the heating part is used to heat the pot, and the heating time length includes a first time length and a second time length, and the controller is used to control the heating part to heat the pot with the first power, And for obtaining the temperature outside the pot, and for controlling the heating part to heat the pot with the second power to execute first when the temperature outside the pot is greater than or equal to the set temperature The nutrient precipitation phase lasts for the first time period and then the boiling phase is performed for the second time period. The nutrient precipitation phase includes that the temperature in the pot is greater than or equal to the denaturation temperature of the ingredients in the pot and less than the boiling temperature of water The boiling stage includes a stage where the temperature in the pot is equal to the boiling temperature of water, the second firepower is less than the first firepower, the set temperature is related to the denaturation temperature of the food, the The second firepower is the firepower determined according to the preset relationship between the cooking index of the food material and the temperature and the cooking time.

In some embodiments, the set temperature is related to the type of the pot, and the controller is used to determine the type of the pot according to the pot selection signal, and to determine the type of the pot according to the type of pot. Set temperature.

In some embodiments, the controller is used to determine the type of food material according to the food material selection signal, and is used to determine the denaturation temperature of the food material according to the food material type to determine the set temperature.

In some embodiments, the cooking appliance includes a temperature-sensing probe, and the controller is used to obtain the temperature outside the pot through the temperature-sensing probe.

In some embodiments, the controller is used to control the cooking appliance to turn off when the temperature outside the pot is greater than or equal to the set cut-off temperature for the pot to dry.

In some embodiments, the controller is used to execute the boiling phase so that the overall water loss rate of the soup of the food material does not exceed 35%.

The computer-readable storage medium of the embodiment of the present application has a computer program stored thereon, and when the program is executed by a processor, the steps of the control method of any of the foregoing embodiments are implemented.

The computer-readable storage medium of the embodiment of the present application can allocate the heating power and heating time of the heating part according to the preset relationship between the cooking index of the food material and the heat and the cooking time. In this way, the cooking time can be realized when the user selects different cooking time. The dishes cooked by the appliance can also reach a better nutritional level, ensuring the delicious experience of cooking ingredients, and also improving the degree of interaction between the cooking appliance and the user.

The additional aspects and advantages of the present application will be partly given in the following description, and part of them will become obvious from the following description, or be understood through the practice of the present application.

Description of the drawings

The above and/or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, in which:

FIG. 1 is a schematic flowchart of a control method according to an embodiment of the present application;

Fig. 2 is a schematic diagram of a module of a cooking appliance according to an embodiment of the present application;

Fig. 3 is a schematic structural diagram of a cooking appliance according to an embodiment of the present application;

Fig. 4 is a schematic diagram of a characteristic heat matrix of an embodiment of the present application;

FIG. 5 is a schematic diagram of the relationship between the cooking index of the food material and the characteristic temperature according to the embodiment of the present application;

FIG. 6 is another schematic flow chart of the control method of the embodiment of the present application;

FIG. 7 is a schematic diagram of another module of the cooking appliance according to the embodiment of the present application;

FIG. 8 is a schematic diagram of a cooking curve of the control method of the embodiment of the present application;

FIG. 9 is another schematic diagram of the cooking curve of the control method of the embodiment of the present application;

FIG. 10 is another schematic diagram of the cooking curve of the control method of the embodiment of the present application;

FIG. 11 is a schematic diagram of the comparison between the soup prepared by the cooking appliance of the embodiment of the present application and the soup of the related technology.

Detailed ways

The embodiments of the present application will be described in detail below. The embodiments of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals indicate the same or similar elements or elements with the same or similar functions. The following embodiments described with reference to the drawings are exemplary, and are only used to explain the present application, and should not be understood as a limitation to the present application.

In the description of the embodiments of this application, the terms "first" and "second" are only used for descriptive purposes, and cannot be understood as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Thus, the features defined with "first" and "second" may explicitly or implicitly include one or more of the features. In the description of the embodiments of the present application, "plurality" means two or more, unless otherwise clearly defined.

In the description of the embodiments of this application, it should be noted that, unless otherwise clearly specified and limited, the terms "installation", "connection", and "connection" should be understood in a broad sense, for example, it can be a fixed connection or It is a detachable connection or an integral connection; it can be a mechanical connection, or it can be an electrical connection or can communicate with each other; it can be directly connected, or indirectly connected through an intermediate medium, it can be the internal communication of two components or two components The interaction relationship. For those of ordinary skill in the art, the specific meanings of the above-mentioned terms in the embodiments of the present application can be understood according to specific circumstances.

1 to 3, an embodiment of the present application provides a control method of a cooking appliance 100, the cooking appliance 100 includes a heating part 102, and the control method includes:

Step S12, obtaining the cooking time;

Step S14: Determine the heating power and heating duration of the heating part 102 according to the preset relationship between the cooking index of the food material and the heating temperature and the cooking duration;

In step S16, heating of the heating unit 102 is controlled according to the heating power and the heating duration of the heating unit 102.

The control method of the embodiment of the present application can be implemented by the cooking appliance 100 of the embodiment of the present application. Specifically, referring to FIG. 2, the cooking appliance 100 includes a heating part 102 and a controller 104, and the controller 104 is connected to the heating part 102. The controller 104 is used to obtain the cooking time, and is used to determine the heating power and the heating time of the heating part 102 according to the preset relationship between the cooking index of the ingredients and the heat and the cooking time, and is used to control the heating part according to the heating power and the heating time of the heating part 102 102 heating.

The control method and cooking appliance 100 of the above embodiment can allocate the heating power and heating time length of the heating part 102 according to the preset relationship between the cooking index of the ingredients and the heat temperature and the cooking time length, so that when the user selects different cooking time lengths, The dishes cooked by the cooking appliance 100 can also reach a better nutritional level, ensuring the delicious experience of cooking ingredients, and also improving the degree of interaction between the cooking appliance 100 and the user.

Specifically, the cooking appliance 100 includes, but is not limited to, a gas stove, an induction stove, an electric ceramic stove, an electric rice cooker, an electric steamer, and the like. In the illustrated embodiment, the cooking appliance 100 uses a gas stove as an example to describe the embodiment of the present application. 3, in the illustrated embodiment, the cooking appliance 100 includes a stove body 106, a pot holder 108, and a stove top 110. The surface of the stove body 106 is provided with a fire switch 114 and a time switch 116. The stove top 110 can be used for cooking. In the heating part 102 of the appliance 100, the number of burners 110 is two, and each burner 110 corresponds to a fire switch 114. The pot support 108 is arranged on the surface of the furnace body 106, and the furnace head 110 is exposed from the opening on the surface of the furnace body 106. Specifically, the furnace head 110 includes an outer ring portion 118 and an inner ring portion 120. The gas injected by the outer ring portion 118 burns to form an outer ring fire, and the gas injected from the inner ring portion 120 burns to form an inner ring fire. When cooking, the pot is placed on the pot holder 108, and the gas sprayed by the stove head 110 burns to form a flame to heat the pot. The fire switch 114 is connected to the execution module of the cooking appliance 100 (the execution module includes a gas valve), and is used to control the cooking appliance 100 to fire, stop and adjust the fire power, such as controlling the outer ring fire and the inner ring fire while heating the pot, and controlling The firepower of the outer ring fire and the inner ring fire, and control the outer ring fire to extinguish and keep the inner ring fire to heat the pot, and control the outer ring fire and the inner ring fire to extinguish, etc. The size or power of the firepower can be controlled by controlling the flow rate of the gas, and the relationship between the size or power of the firepower and the gas flow can also be calibrated and stored. The timing switch 116 is used to adjust the time for the cooking appliance 100 to start cooking, so as to realize the adjustment of the reserved cooking time. The adjustment of the fire power and the reserved cooking start time can also be sent to the cooking appliance 100 by the terminal communicating with the cooking appliance 100.

When the cooking appliance 100 is an induction cooker, the heating coil of the induction cooker can be used as the heating part 102. If the cooking appliance 100 is an electric rice cooker, the electric heating plate or electric heating tube of the electric rice cooker can be used as the heating part 102. For other cooking appliances 100, the size or power of the firepower can be controlled by electrical parameters such as current and voltage. Specifically, the execution module of the cooking appliance 100 may include a power control module, which is used to control the power of the electric heating part 102 to achieve the firepower. adjust.

In step S12, the cooking time can be set by the user. Specifically, in this embodiment, the cooking appliance 100 has an interactive interface through which the user can select a certain recipe and set the cooking duration of the recipe. In one example, the interactive interface includes a touch button, and the user selects a recipe and the corresponding cooking time by touching the button. In other embodiments, the cooking time can also be set by the user in a terminal that establishes wired or wireless communication with the cooking appliance 100. After the user selects the recipe and the corresponding cooking time at the terminal, the terminal sends the cooking time to the cooking appliance 100. Terminals include but are not limited to mobile phones, tablet computers, personal computers, wearable smart devices, and other household appliances (such as refrigerators, televisions, air conditioners, range hoods, dishwashers, microwave ovens, etc.).

In the embodiments of the present application, the cooking index of the food material refers to a parameter that is quantifiable and can reflect the nutritional index or sensory evaluation characteristics of the food material after cooking. In one example, the cooking index of the food material may be the water loss rate of the food material. The applicant’s research found that the overall water loss rate of the soup of the ingredients in the pot can be controlled to a range where the cooking sensory effect is better for ensuring the sensory effects of cooking. Specifically, the water loss rate of the ingredients does not exceed 35%. In this case, it can achieve better cooking sensory effects, such as better meat tenderness and soup fresh aroma sensory effects. When the overall water loss rate of the soup does not exceed 30%, the above can be further improved. Effect, preferably, the overall water loss rate of the soup of the ingredients is maintained at 10%-30%, and the effect is better, for example, it can be 30%, 25%, 15%, 10% or other values. For the soup cooking procedure or process, the overall water loss rate of the soup does not exceed 35%. Therefore, the cooking appliance 100 may incorporate a numerical value or a numerical range of the overall water loss rate of the food material. Within the range of selectable cooking time, the cooking appliance 100 determines the heating power and heating time of the heating part 102 according to the preset relationship between the overall water loss rate of the food material and the heat. It can be understood that in other examples, the cooking index of the food material may also be the nutritional index or the sensory evaluation characteristics of other food materials, etc. The nutrition index may refer to the soluble protein content, amino acid content, free fatty acid, etc., and the sensory evaluation characteristics such as the aroma of the food after cooking. , Sweetness, color, consistency, etc.

In the embodiment of the present application, the preset relationship between the cooking index of the food material and the heat may be a functional relationship between the cooking index of the food material and the heat. The heat can be understood as the combination of the heat corresponding to the cooking index of the food material and the set cooking time length, which is the characteristic heat corresponding to the cooking index of the food material. Please refer to Figure 4, a matrix diagram can be used to show the relationship between the heating power P in the characteristic temperature E*Tt and the set cooking time Tt. Among them, the characteristic heat E*Tt=P1×t1+P2×t2+...+Pn×tn, which is the firepower matrix, Tt=t1+t2+...+tn. In the example shown in the figure, n=2, therefore, the characteristic temperature E*Tt=P1×t1+P2×t2, and Tt=t1+t2. It can be understood that in other examples, n may be a natural number greater than 2. In another embodiment, the relationship between the heating power P in the characteristic temperature E*Tt and the set cooking time Tt can also be expressed in a vector manner, for example, expressed as:

P=(P1, P2,..., Pn); Tt=(t1, t2,..., tn), E*Tt=P*Tt.

In this embodiment, the intuitive water loss rate of the soup cooking is used as the cooking index of the cooking experience and the effect, and the functional relationship of the characteristic heat is calculated. An example of the function fitting relationship between the characteristic heat and the soup loss rate is shown in Figure 5 (the function fitting relationship between the characteristic heat and the characteristic heat can be specifically calibrated by simulating the actual use scene of the cooking appliance 100 and stored In the cooking appliance 100, or the cooking appliance 100 is obtained from the cloud server), R ² represents the function fitting coefficient, which will be automatically output during the calculation process. The closer the value is to 1, the better the correlation. Assuming that the water loss rate is maintained at 20% as a better sensory index for soup cooking, then the characteristic temperature E*Tt should be selected as 80kW·min, and then the total distribution of different firepower and time is carried out according to the fire matrix relationship in Figure 4. According to the different intervals of the total cooking time Tt set by the user, an example of the piecewise function relationship will be obtained as follows:

Y ₁ =k ₁ x+b ₁ (1)Tt∈[0,60]min;

Y ₂ =k ₂ x+b ₂ (2)Tt∈[60,120]min;

Y ₃ =k ₃ x+b ₃ (3)Ttε[120,180]min, and so on.

Among them, the k and b of the above function can be determined during the test. Y represents the cooking index of the ingredients. In one example, it can refer to the water loss rate. x represents the characteristic temperature E*Tt. In the case of choosing different cooking time Tt, the corresponding Y function is also different. According to the Y function, the characteristic temperature E*Tt is calculated, and E*Tt=P1×t1+P2×t2. In this embodiment, since the firepower P1 and P2 are the performance firepower provided by the cooking appliance 100, for the convenience of calculation, the firepower P1 and P2 may not be calculated and allocated. In this case, t1 and t2 can be obtained through matrix technology allocation. That is, the heating power P1 and P2 can be set to be constant first, and then the heating time length t1 corresponding to the heating power P1 and the heating time length t2 corresponding to the heating power P2 can be allocated. It can be understood that in other embodiments, the firepower P1 and P2 are also allocated, which is not specifically limited here.

For example, for a cooking program, the cooking time set by the user Tt=55min, which is in the range of [0,60]min, then the functional relationship used is Y ₁ , and then the characteristic heat E*Tt is determined _{according to Y 1} =42kw*min, then the heating power P1=0.72kw, P2=0.8kw, the heating time corresponding to the heating power P1 is t1=25min, and the heating time corresponding to the heating power P2 is t2=30min.

In another example, the cooking time set by the user Tt=124min, which is in the range of [120,180]min, then the functional relationship used is Y ₃ , and then the characteristic temperature E*Tt=70kw*min is determined _{according to Y 3,} Then the heating power P1=0.7kw, P2=0.5kw, the heating time length corresponding to the heating power P1 is t1=40min, and the heating time length corresponding to the heating power P2 is t2=84min.

In summary, within the target water loss rate range, such as between 10% and 30%, according to the cooking time Tt set by the user, the characteristic heat E*Tt can be obtained according to the corresponding functional relationship, and then the characteristic heat E is used *Tt is substituted into the heat matrix to calculate the time distribution t1, t2... of different P1, P2..., which is the self-allocation technology of the heat matrix of this application. This solution allows smart cooking to be free from the constraints of a fixed program and can make the product more Intelligently identify the needs of users and make corresponding judgments and changes in the heat curve.

In some embodiments, the cooking appliance 100 is provided with multiple time length ranges, and each time length range corresponds to a preset relationship, and the fire power and heating time length of the heating part 102 are determined according to the preset relationship between the cooking index of the food material and the heat and the cooking time. ,include:

Determine the preset relationship according to the time range of the cooking time;

The heating power and heating duration of the heating part 102 are determined according to the preset relationship.

In this way, the corresponding preset relationship can be quickly obtained according to the time range of the cooking time, and then the heating power and heating time of the heating part 102 can be determined.

The control method of the embodiment of the present application can be implemented by the cooking appliance 100 of the embodiment of the present application. Specifically, the controller 104 is used to determine the preset relationship according to the time range of the cooking time, and used to determine the heating power and the heating duration of the heating part 102 according to the preset relationship.

The cooking appliance 100 may divide the total achievable duration range into multiple duration ranges, and each duration range corresponds to a preset relationship. In the case that the set cooking time length is obtained, the time length range in which the cooking time length is located can be determined, and then the preset relationship can be determined. In the above example, the preset relationship is the functional relationship between the water loss rate and the characteristic temperature. After a functional relationship is determined according to the time range of the cooking time, a characteristic temperature E*Tt can be determined according to the functional relationship. Then, the heating power and heating time of the heating part 102 are distributed according to the characteristic temperature E*Tt.

In some embodiments, referring to FIG. 6, the heating time period includes a first time period and a second time period. Step S16 includes:

Step S160, controlling the heating part 102 to heat the pot with the first power;

Step S162, obtaining the temperature outside the pot;

In step S164, when the temperature outside the pot is greater than or equal to the set temperature, the heating unit 102 is controlled to heat the pot with the second power to first perform the nutrient precipitation phase for the first period of time, and then perform the boiling phase for the second period of time. The precipitation stage includes the stage when the temperature in the pot is greater than or equal to the denaturation temperature of the ingredients in the pot and less than the boiling temperature of water. The boiling stage includes the stage when the temperature in the pot is equal to the boiling temperature of water. The second heating power is less than the first heating power. The fixed temperature is related to the denaturation temperature of the food material, and the second fire power is the fire power determined according to the preset relationship between the cooking index of the food material and the heat and the cooking time.

In this way, by setting the temperature setting, the cooking appliance 100 can set the timing of turning the fire down according to the types of ingredients, and by executing the nutrient precipitation phase and the boiling phase successively, the overall taste of the cooked ingredients is better and nutritious. The ingredients are better, which meets the user’s needs for the nutrition, deliciousness and health of the ingredients. Moreover, the second firepower is the firepower determined according to the preset relationship between the cooking indicators of the ingredients and the heat and the cooking time, so that even if the user changes the cooking time Under the circumstances, it can also cook more nutritious, delicious and healthy ingredients.

The control method of the embodiment of the present application can be implemented by the cooking appliance 100 of the embodiment of the present application. Specifically, the controller 104 is used to control the heating unit 102 to heat the pot with the first power, to obtain the temperature outside the pot, and to control when the temperature outside the pot is greater than or equal to the set temperature The heating part 102 heats the pot with the second heating power to first perform the nutrient precipitation phase for the first time period and then perform the boiling phase for the second time period.

Specifically, in step S160, the first firepower may be the default firepower of the cooking appliance 100. For example, the cooking appliance 100 has three firepower gears: high, medium, and low, and each gear can correspond to one or more firepower. The first firepower can use high-end firepower or mid-range firepower to heat the pot.

In step S162, referring to FIGS. 3 and 7, the cooking appliance 100 further includes a temperature sensing probe 112, the controller 104 is connected to the temperature sensing probe 112, and the controller 104 obtains the temperature outside the pot through the temperature sensing probe 112. In this way, the method of obtaining the temperature outside the pot is simple and convenient. The temperature probe 112 is arranged in the middle of the furnace head 110. Specifically, the temperature sensing probe 112 penetrates the inner ring portion 120 and protrudes from the inner ring portion 120. During cooking, the pot is placed on the pot holder 108 and the temperature sensing probe 112 is pressed down so that the temperature sensing probe 112 can contact the pan to detect the temperature outside the pan.

The temperature outside the cookware detected by the temperature probe 112 can also be used for the function of preventing dry burning. Specifically, the controller 104 can control when the temperature outside the cookware is greater than or equal to the set temperature of the cookware for dry burning. The cooking utensil 100 is closed to prevent safety problems caused by the cooking utensils from drying out. For example, for a gas stove, when the temperature outside the cookware is greater than or equal to the set temperature for the cookware to dry, the controller 104 can control the cooking appliance 100 to automatically cut off the gas and extinguish the fire.

In the illustrated embodiment, the temperature-sensing probe 112 is a contact type. Since the bottom of the pot is in contact with the temperature-sensing probe 112, the temperature at the bottom of the pot can be regarded as the temperature outside the pot. It can be understood that in other embodiments, the temperature outside the pot can be detected by other temperature detection devices, such as a non-contact temperature detection device. The non-contact temperature detection device includes an infrared temperature detection device, and the non-contact temperature detection device can be installed. On the panel of the cooking appliance 100 or on the wall, it is used to detect the temperature of the pot body or the temperature of the bottom of the pot as the temperature outside the pot.

In the embodiment of the present application, the cooking appliance 100 takes the cooking process of boiling soup as an example for description. It can be understood that the embodiments of the present application are also applicable to all cooking procedures with characteristic boiling point cooking media, such as cooking methods such as boiling, steaming, frying, etc. The specific cooking process or procedure is not limited herein.

In the embodiment of this application, it is studied in order to make people love to drink soup and maintain health and pay attention to nutrition and health, but do not know how to cook or hope to reduce the pain points of cooking guards. The daily cooking of the soup is guarded by humans. After the high fire is boiled (100℃), it is turned to a slow cooker to prevent the soup from overflowing and promote the decomposition of the ingredients and the precipitation of nutrients, making the soup delicious and delicious. However, the time for boiling the soup is generally longer. Long-term high-temperature cooking will make the dry meat difficult to chew, and the nutrients and taste may not be the best. Therefore, the embodiments of the present application perform low-temperature-to-fire heat preservation cooking according to the characteristics of the ingredients, such as meat protein denaturation characteristics and nutritional composition analysis temperature characteristics, to help users intelligently monitor the changes in cooking temperature and allow the nutritional value of the cooking appliance 100 to cook soup. The taste is better than manual cooking, allowing people to easily enjoy delicious and healthy food.

According to the applicant’s research, the temperature at which soluble protein, amino acids, inosinic acid and other nutrients are precipitated out of protein denaturation and the temperature for maintaining a good moisture content is generally below 95℃. When more nutritional components are analyzed, the taste of the soup will be better. Delicious and nourishing effect is better. When the meat retains more water, the taste will be more tender. Without the aid of a thermometer, it is difficult for humans to judge how much degree the inside of the pot has reached. Therefore, in the embodiment of this application, the temperature Ti outside the pot is detected by the temperature sensor 112 and the inside and outside of the pot are found according to the temperature Ti outside the pot. The temperature difference compensation difference △T is used to determine the temperature Tj in the pot (the temperature Tj in the pot can be regarded as the temperature of the ingredients in the pot), so that the temperature Tj in the pot is greater than or equal to the cooking temperature T0 at which the ingredients begin to degenerate In the case of (hereinafter referred to as denaturation temperature), the controller 104 can automatically turn to a low heat to maintain the degeneration and precipitation of the meat quality in the characteristic denaturation low temperature zone for a period of time and ensure that a large amount of water is not forced away by the high temperature to achieve the nutrient-rich soup and the rich taste. The purpose of appraisal of soft and tender meat. The denaturation temperature of food materials is a professional term for food. The denaturation temperature of each food material is different and is generally less than 95°C. For example, the denaturation temperature of fish is T01, the denaturation temperature of chicken is T02, and the denaturation temperature of ribs is T03, where T01≠T02≠T03<95°C. In addition, the nutrients are not limited to the mentioned soluble proteins, amino acids, inosinic acid and other substances, but can also be other nutrients, which are not specifically limited here.

Further, based on the differences in nutritional components and structures of different animal meats, they have different denaturation temperatures of protein characteristics. Therefore, the embodiments of this application propose different heat-changing temperature-controlled cooking schemes on the basis of low-temperature heat-switching nutrition technology to ensure Each kind of food undergoes nutrient precipitation at its most suitable cooking temperature to ensure the soft and tender taste of the meat.

Specifically, the embodiment of the present application controls the automatic adjustment of the fire power of the burner gas valve through the temperature of the temperature probe 112 after the temperature difference between the inside and the outside of the pot is compensated according to the difference in the denaturation temperature of the main ingredient meat in the soup, so as to realize the fire power adjustment during the soup cooking process. During the execution of the nutrient precipitation phase, each food can be cooked on a low fire and low temperature from its own characteristic denaturation temperature. More nutrients will be precipitated and the meat will be retained to achieve the softness and tenderness of the meat. Taste.

For ensuring the sensory effects of cooking, the example of controlling the water loss rate during the boiling phase is described. Specifically, in the boiling phase, the overall water loss rate of the soup of the pot and ingredients can be controlled within a range where the cooking sensory effect is better. Specifically, the description of the water loss rate can be referred to the foregoing introduction. It can be understood that in other examples, the boiling stage is not only limited to controlling the water loss rate of the soup in the soup, but can also be the control of nutritional indicators or sensory evaluation characteristics of other food materials, and other nutritional indicators can refer to the content of soluble protein. , Amino acid content, free fatty acids, etc., sensory evaluation characteristics: such as soup flavor, sweetness, color, consistency, etc.

It should be noted that there may also be a boiling period in the nutrient precipitation phase, but the proportion of the boiling period in the nutrient precipitation phase is usually less than 35%. For example, the first duration of the nutrient precipitation phase during low-fire cooking is 30 minutes. In the last 5 or 10 minutes the water will boil. In the second period of the boiling phase, it is basically boiling. The range of the boiling temperature of water mentioned in this embodiment is [98,100]°C. It can be understood that the boiling temperature of water may be different in different regions, and it can be specifically set for different regions.

It can be understood that the maturation temperature at which different ingredients begin to denature is different, that is, the denaturation temperature of different ingredients is different. This can be calibrated and obtained according to a large number of tests, or obtained according to the characteristics of the ingredients. The denaturation temperature of different ingredients can be stored in the cooking The appliance 100 or the cooking appliance 100 accesses the Internet and obtains it from a cloud server.

In addition, in order to be able to obtain the set temperature matching the food material, in some embodiments, the control method includes:

Determine the type of food material according to the food material selection signal;

Determine the denaturation temperature of the food according to the type of the food, and then determine the set temperature.

The control method of the embodiment of the present application can be implemented by the cooking appliance 100 of the embodiment of the present application. Specifically, the controller 104 is configured to determine the type of food material according to the food material selection signal, and is configured to determine the denaturation temperature of the food material according to the food material type, and thereby determine the set temperature.

Specifically, the food material selection signal can be obtained through a selection button or interface of the cooking appliance 100, or can be sent to the cooking appliance 100 by a terminal that communicates with the cooking appliance 100. Specifically, after the user selects a certain cooking program, a button or interface is selected for the user to select an ingredient type to generate an ingredient selection signal. When the controller 104 receives the ingredient selection signal, it determines T0 and then determines the set temperature.

The temperature outside the pot and the temperature inside the pot will have a temperature difference △T between the inside and outside of the pot. When the temperature outside the pot exceeds the set temperature T, the controller 104 sends a message to the gas valve of the cooking appliance 100 to adjust the flow rate and automatically switch to fire, (T-△T) is the denaturation temperature T0 of the ingredients in the pot, At this time, the temperature in the pot will continue the process of nutrient precipitation for a long period of time under the state of low heat insulation. Therefore, the set temperature T=T0+ΔT, Ti=Tj+ΔT, where T0 is the denaturation temperature of the food, and ΔT is the difference between the temperature Ti outside the pot and the temperature Tj inside the pot. In the case of Ti<T, the burner 110 is controlled to heat the pot with the first heating power, and in the case of Ti>=T, the burner 110 is controlled to heat the pot with the second heating power, that is, the burner 110 is controlled to heat the pot with a lower heating power.

For a certain cooking process or program, the type of pots used is usually fixed. For example, for the soup cooking process or program, a casserole is generally used. Therefore, in the above-mentioned cooking appliance 100, the set temperature corresponding to the casserole can be stored in the cooking stove in advance, or the cooking stove can be connected to the Internet and obtained from a cloud server . In the case that the cooking stove determines that the soup cooking program is used according to the cooking program selected by the user, the controller 104 may select the set temperature corresponding to the casserole. For different casserole, the set temperature is also different due to the difference, but the difference is not big. In this case, the minimum temperature within the range is usually selected as the set temperature.

In some embodiments, the set temperature is related to the type of cookware, and the control method includes:

Determine the type of pot according to the pot selection signal;

Determine the set temperature according to the type of pot.

The control method of the foregoing embodiment can be implemented by the cooking appliance 100 of this embodiment. Specifically, the controller 104 is used to determine the type of pot according to the pot selection signal, and to determine the set temperature according to the type of pot.

In this way, the cooking appliance 100 can be adapted to more pots and pans, and the temperature control can be more precise.

Specifically, the cooking appliance 100 may be provided with a selection button or interface. After the user selects a certain cooking program, the selection button or interface allows the user to select the type of pot to generate a pot selection signal. The controller 104 receives the pot selection signal. In this case, to determine △T, and then to determine the set temperature. The types of pots include but are not limited to casserole, glass pot, metal pot (such as stainless steel pot, iron pot or other alloy pot). The pot selection signal can also be sent by a terminal that communicates with the cooking appliance 100, which includes but is not limited to mobile phones, tablets, personal computers, wearable smart devices, and other household appliances (such as refrigerators, televisions, range hoods, dishwashers, etc.) Microwave oven, etc.).

In one embodiment, the user can select the cooking program, the types of pots and the types of ingredients. For example, the user selects the cooking program of the soup and the casserole and chicken, so that the controller 104 can determine the △T corresponding to the casserole and the denaturation temperature T0 corresponding to the chicken, and then determine the set temperature T, when the casserole temperature Ti is greater than or equal to the set In the case of the temperature T, the controller 104 controls the burner 110 to heat the pot with a lower heating power, so that the pot is executed in the nutrient precipitation phase and then executed in the boiling phase for cooking.

In yet another embodiment, the user can select the cooking program and the types of ingredients, and the type of cookware is casserole by default, that is, the difference ΔT is the default. For example, the user selects the cooking program of the soup and the ribs, so that the controller 104 can determine the ingredient denaturation temperature T0 corresponding to the ribs, and then determine the set temperature T. Other embodiments will not be exemplified one by one.

In the case that the user does not select or cannot select the type of cookware and/or the type of food, the cooking appliance 100 can perform cooking control according to the cooking parameters corresponding to the default type of cookware and/or the type of food.

Since the heating stage before turning to a low fire has little effect on the characteristics of the food, the nutrient precipitation stage and the boiling stage have a greater influence on the cooking index of the food. Moreover, in the high-fire heating stage, the larger heating power of the heating part 102 is usually used to heat the pot for a short time. For example, for a gas stove, a gas stove may have three firepower levels: high-end, mid-range, and low-end, and each level may correspond to one or more firepower. Before turning to low heat, use high-end or mid-range heat to heat the pot.

In this embodiment, the set cooking duration Tt may refer to the sum of the first duration t1 during the nutrient precipitation phase and the second duration t2 during the boiling phase, that is, Tt=t1+t2. The second firepower may refer to the firepower of the low fire, for example, includes the above firepower P1 and P2. In other words, the heating power and heating duration of the heating unit 102 determined in step S14 can be used in step S164.

Because the protein composition of each type of meat is different, the firepower and time that need to be cooked are different. The cooking time Tt=t1+t2+... also varies in the cooking process. Therefore, in the user-defined cooking In the case of time length Tt, if you want to ensure a better cooking effect, t1, t2... will also require different adjustment ratios. For example, if the user sets the cooking time Tt to 1h, then the heating power P1, P2... and the time t1 t2... needs to be adjusted according to the firepower matrix.

Generally, in order to ensure the nutrient precipitation of the food, the first time period t1 is usually not less than a certain threshold. In one example, protein denaturation is used to analyze nutrients such as soluble protein, amino acids, inosinic acid and maintain a good moisture content. Maintain at least 10 minutes below 95°C, therefore, perform the nutrient precipitation phase for at least 10 minutes. That is, in this example, t1≥10 minutes. In the case where the first time length t1 is allocated according to the cooking time length to be less than the threshold value, it is executed according to the first time length t1 after the allocation, and the first time length t1 is not limited to not less than the threshold value. In addition, the first time length t1 may also include one or Two or more durations, each duration corresponding to a firepower, a combination of a duration and a firepower, or a combination of multiple durations and multiple firepowers to perform the nutrient extraction phase. In the boiling phase, the second duration t2 can also include one or two or more than two durations. Each duration can correspond to a firepower, a combination of a duration and a firepower, or a combination of multiple durations and multiple firepowers. To perform the boiling phase. For example, the second firepower may include a plurality of different low firepowers, and the second duration t2 may be composed of multiple time durations corresponding to the multiple low firepowers. In this case, the firepower matrix includes t1 and a plurality of t2, P1, and a plurality of P2. The plurality of t2 substantially correspond to t2,..., tn, and the plurality of P2 substantially correspond to P2,...,Pn.

The cooking time Tt can be the default time of a certain cooking process or program of the cooking appliance 100 without user change or setting. The cooking time Tt can also be changed or set by the user through the interactive interface of the cooking appliance 100. After being set by the user at the terminal, the terminal can send it to the cooking appliance 100. After the cooking starts, the cooking time is counted down by a countdown. When the countdown reaches zero, the controller 104 controls the burner 110 to turn off the flame and ends the cooking. In other embodiments, the duration of the cooking section can also be counted up.

The following three specific examples illustrate the implementation of the soup cooking procedure for different ingredients in this application.

Figure 8, Figure 9, and Figure 10 are the cooking curves of fish soup, chicken soup, and rib soup, respectively. The temperature sensor 112 is used to monitor the temperature inside and outside the pot, and the algorithm of the controller 104 is used to perform temperature detection and compensation to perform fire power adjustment, so as to realize the low-temperature heat-retaining and nutritious cooking technology of different food materials. In the intelligent cooking curve diagram of different broth types, not only are the characteristic temperatures T1i, T2i, and T3i of low-temperature-to-fire different, but the sum of the time of different firepower in the respective cooking process ttotal=t1+t2 is also different. , T1i represents the outside temperature of the pot for boiling fish soup, T2i represents the outside temperature of the pot for boiling chicken soup, T3i represents the outside temperature of the pot for boiling pork ribs soup, T1j represents the internal temperature of the pot for boiling fish soup, T2j represents the pot for boiling chicken soup T3j represents the temperature inside the pot for boiling pork ribs soup. The cooking curve graph represents the cooking parameters. In other examples, the cooking parameters may also exist in other forms, for example, in a table form. The cooking curves of the above three examples can be calibrated through a large number of tests in advance and stored in the cooking appliance 100, or the cooking appliance 100 can be obtained from a cloud server.

It can be seen from Fig. 8-10 that when cooking with a low heat, the rising slope of the corresponding characteristic curve is very slow. During this period of time, the nutrition is in a low temperature state (the temperature in the pot is Tj<95℃, preferably, Tj <90℃) can be precipitated in a large amount, which ensures the nutrient content of the soup.

In the case that the user sets the cooking time Tt, the preset relationship between the overall water loss rate and the characteristic heat is determined according to the time range of the cooking time Tt, and the overall water loss rate is the target value, or target area, which is Known, then the characteristic heat E*Tt can be determined according to the overall water loss rate and the preset relationship, and then at least one of P1, P2, t1 and t2 can be redistributed according to the characteristic heat E*Tt to achieve the desired characteristic heat E*Tt.

Please refer to Fig. 11, it can be seen from Fig. 11 that compared with the boiling-to-fire nutrition technology of the present application, the transparency of the soup obtained by boiling is lower, that is, the soup will be visually richer; the nutrient content in the soup is measured Higher, including the determination of total solid content, soluble protein, amino acids, inosinic acid, etc., meat tenderness low temperature to fire nutrition technology is better, indicating that the water holding capacity of the meat is better or the overall protein degradation is better.

The cooking appliance 100 of the embodiment of the present application uses the temperature sensor 112 to monitor the temperature outside the pot in real time to predict the cooking temperature of the ingredients and maintain low-temperature nutrition cooking, which has the characteristics of real-time and accuracy; at the same time, the temperature sensor 112 also has The function of preventing dry burning, therefore, the technical solution of the embodiment of the present application can not only control low temperature to fire to promote nutrient precipitation, ensure soft and tender meat, but also prevent overflow of the pan and prevent risks such as dry burning.

It should be pointed out that the specific numerical values mentioned above are only used as examples to illustrate the implementation of this application in detail, and should not be construed as limitations on this application. In other examples or implementations or embodiments, other values can be selected according to the present application, which is not specifically limited here.

The embodiment of the present application also provides a computer-readable storage medium on which a computer program is stored, and when the program is executed by a processor, the steps of the control method of any of the foregoing embodiments are implemented.

For example, when the program is executed by the processor, the steps of the following control method are implemented:

Step S12, obtaining the cooking time;

The computer-readable storage medium of the embodiment of the present application can allocate the firepower and heating time length of the heating part 102 according to the preset relationship between the cooking index of the food material and the heat temperature and the cooking time length, so that when the user selects different cooking time lengths, The dishes cooked by the cooking appliance 100 can also reach a better nutritional level, ensuring the delicious experience of cooking ingredients, and also improving the degree of interaction between the cooking appliance 100 and the user.

The computer-readable storage medium can be set in the cooking appliance 100 or in a cloud server, and the cooking appliance 100 can communicate with the cloud server to obtain the corresponding program.

It can be understood that the computer program includes computer program code. The computer program code may be in the form of source code, object code, executable file, or some intermediate forms. The computer-readable storage medium may include: any entity or device capable of carrying computer program code, recording medium, U disk, mobile hard disk, magnetic disk, optical disk, computer memory, read-only memory (ROM, Read-Only Memory), random memory Access memory (RAM, Random Access Memory), and software distribution media, etc.

The controller 104 of the cooking appliance 100 is a single-chip microcomputer chip, which integrates a processor, a memory, a communication module, and the like. The processor may refer to a processor included in the controller 104. The processor can be a central processing unit (Central Processing Unit, CPU), it can also be other general-purpose processors, digital signal processors (Digital Signal Processor, DSP), application specific integrated circuits (Application Specific Integrated Circuit, ASIC), ready-made programmable Field-Programmable Gate Array (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc.

In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "exemplary embodiments", "examples", "specific examples" or "some examples" etc. means to combine the described implementations The specific features, structures, materials, or characteristics described in the manners or examples are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above-mentioned terms does not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics can be combined in any one or more embodiments or examples in a suitable manner.

Any process or method description described in the flowchart or described in other ways herein can be understood as a module, segment, or part of code that includes one or more executable instructions for implementing specific logical functions or steps of the process , And the scope of the preferred embodiments of the present application includes additional implementations, which may not be in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order according to the functions involved. This should It is understood by those skilled in the art to which the embodiments of the present application belong.

The logic and/or steps represented in the flowchart or described in other ways herein, for example, can be considered as a sequenced list of executable instructions for implementing logic functions, and can be embodied in any computer-readable medium, For use by instruction execution systems, devices, or equipment (such as computer-based systems, systems including processing modules, or other systems that can fetch instructions from and execute instructions from instruction execution systems, devices, or equipment), or combine these instruction execution systems, devices Or equipment. For the purposes of this specification, a "computer-readable medium" can be any device that can contain, store, communicate, propagate, or transmit a program for use by an instruction execution system, device, or device or in combination with these instruction execution systems, devices, or devices. More specific examples (non-exhaustive list) of computer-readable media include the following: electrical connections (electronic devices) with one or more wiring, portable computer disk cases (magnetic devices), random access memory (RAM), Read only memory (ROM), erasable and editable read only memory (EPROM or flash memory), fiber optic devices, and portable compact disk read only memory (CDROM). In addition, the computer-readable medium can even be paper or other suitable media on which the program can be printed, because it can be done, for example, by optically scanning the paper or other media, and then editing, interpreting, or other suitable media if necessary. The program is processed in a way to obtain the program electronically and then stored in the computer memory.

It should be understood that each part of the embodiments of the present application can be implemented by hardware, software, firmware, or a combination thereof. In the above embodiments, multiple steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if it is implemented by hardware, as in another embodiment, it can be implemented by any one or a combination of the following technologies known in the art: Discrete logic circuits, application-specific integrated circuits with suitable combinational logic gates, programmable gate arrays (PGA), field programmable gate arrays (FPGA), etc.

A person of ordinary skill in the art can understand that all or part of the steps carried in the method of the foregoing embodiments can be implemented by a program instructing relevant hardware to complete. The program can be stored in a computer-readable storage medium, and the program can be stored in a computer-readable storage medium. When executed, it includes one of the steps of the method embodiment or a combination thereof.

In addition, each functional unit in each embodiment of the present application may be integrated into one processing module, or each unit may exist alone physically, or two or more units may be integrated into one module. The above-mentioned integrated modules can be implemented in the form of hardware or software function modules. If the integrated module is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer readable storage medium.

The aforementioned storage medium may be a read-only memory, a magnetic disk or an optical disk, etc.

Although the embodiments of the present application have been shown and described above, it can be understood that the above-mentioned embodiments are exemplary and should not be construed as limiting the present application. A person of ordinary skill in the art can comment on the foregoing within the scope of the present application. The implementation is subject to change, modification, replacement and modification.

Claims

A control method of a cooking appliance, characterized in that the cooking appliance includes a heating part, and the control method includes:

Get cooking time;

Determining the fire power and the heating time of the heating part according to the preset relationship between the cooking index of the food material and the heat and the cooking time;

The heating of the heating part is controlled according to the heating power and the heating duration of the heating part.
The control method according to claim 1, wherein the cooking appliance is provided with a plurality of time length ranges, and each of the time length ranges corresponds to one of the preset relationships, based on the preset relationship between the cooking index of the food and the temperature And the cooking time length to determine the firepower and heating time length of the heating part, including:

Determining the preset relationship according to the time range in which the cooking time is located;

The heating power and heating duration of the heating part are determined according to the preset relationship.
The control method according to claim 1, wherein the heating part is used to heat the pot, the heating time includes a first time and a second time, and the heating time is controlled according to the heating power and the heating time of the heating part. The heating part heating includes:

Controlling the heating part to heat the pot with the first firepower;

Obtaining the temperature outside the pot;

In the case that the temperature outside the pot is greater than or equal to the set temperature, the heating part is controlled to heat the pot with the second power to first perform the nutrient precipitation phase for the first time period and then perform the boiling phase for the duration. In the second time period, the nutrient precipitation stage includes a stage in which the temperature in the pot is greater than or equal to the denaturation temperature of the ingredients in the pot and less than the boiling temperature of water, and the boiling stage includes the temperature in the pot At the stage equal to the boiling temperature of water, the second heating power is less than the first heating power, the set temperature is related to the denaturation temperature of the food material, and the second heating power is based on a preset relationship between the cooking index and the heat temperature of the food material. The firepower determined by the cooking time.
The control method according to claim 3, wherein the set temperature is related to the type of the pot, and the control method comprises:

Determining the type of the pot according to the pot selection signal;

The set temperature is determined according to the type of the pot.
The control method according to claim 3, wherein the control method comprises:

Determining the type of the food material according to the food material selection signal;

The denaturation temperature of the food material is determined according to the type of the food material, and then the set temperature is determined.
The control method according to claim 3, wherein the cooking appliance comprises a temperature sensor, and acquiring the temperature outside the pot comprises:

The temperature outside the pot is obtained through the temperature probe.
The control method according to claim 6, wherein the control method comprises:

In the case that the temperature outside the pot is greater than or equal to the set cut-off temperature for the pot to dry, the cooking appliance is controlled to be turned off.
The control method according to claim 3, wherein the control method comprises: performing the boiling phase so that the overall water loss rate of the soup of the food material does not exceed 35%.
A cooking appliance, characterized in that it comprises a controller and a heating part for heating the pot, the controller is connected to the heating part, the controller is used to obtain the cooking time, and is used for cooking index and heat according to the ingredients The preset relationship between and the cooking duration determines the heating power and heating duration of the heating portion, and is used to control the heating of the heating portion according to the heating power and heating duration of the heating portion.
The cooking appliance according to claim 9, wherein the cooking appliance is provided with a plurality of time length ranges, each of the time length ranges corresponds to one of the preset relationships, and the controller is configured to perform according to the cooking time length The time length range in which it is located determines the preset relationship, and is used to determine the firepower and heating time length of the heating part according to the preset relationship.
The cooking appliance according to claim 9, wherein the heating part is used to heat the pot, the heating time length includes a first time length and a second time length, and the controller is used to control the heating part to be the first The firepower heats the pot, and is used to obtain the temperature outside the pot, and is used to control the heating part to heat with the second power when the temperature outside the pot is greater than or equal to the set temperature For the pot, perform the nutrient precipitation phase for the first time period and then perform the boiling phase for the second time period. The nutrient precipitation phase includes the temperature in the pot being greater than or equal to the temperature of the ingredients in the pot. A stage where the denaturation temperature is lower than the boiling temperature of water, the boiling stage includes a stage where the temperature in the pot is equal to the boiling temperature of the water, the second heating power is lower than the first heating power, and the set temperature is the same as the food material. Is related to the denaturation temperature, and the second heating power is the heating power determined according to the preset relationship between the cooking index of the food material and the temperature and the cooking time.
The cooking appliance according to claim 11, wherein the set temperature is related to the type of the pot, and the controller is used to determine the type of the pot according to the pot selection signal, and to determine the type of the pot according to the The type of pot determines the set temperature.
The cooking appliance according to claim 11, wherein the controller is used to determine the type of the food material according to the food material selection signal, and used to determine the denaturation temperature of the food material according to the food material type to determine the setting temperature.
The cooking appliance according to claim 11, wherein the cooking appliance comprises a temperature sensing probe, and the controller is used to obtain the temperature outside the pot through the temperature sensing probe.
The cooking appliance according to claim 14, wherein the controller is used to control the cooking appliance to turn off when the temperature outside the pot is greater than or equal to the set cut-off temperature for dry cooking of the pot.
The cooking appliance according to claim 11, wherein the controller is used to execute the boiling stage so that the overall water loss rate of the soup of the food material does not exceed 35%.
A computer-readable storage medium with a computer program stored thereon, characterized in that, when the program is executed by a processor, the steps of the control method according to any one of claims 1-8 are realized.