CN110089922B - Cooking method - Google Patents
Cooking method Download PDFInfo
- Publication number
- CN110089922B CN110089922B CN201910466760.4A CN201910466760A CN110089922B CN 110089922 B CN110089922 B CN 110089922B CN 201910466760 A CN201910466760 A CN 201910466760A CN 110089922 B CN110089922 B CN 110089922B
- Authority
- CN
- China
- Prior art keywords
- cooking
- temperature
- preset
- cooking cavity
- cavity
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 350
- 238000000034 method Methods 0.000 title claims abstract description 72
- 239000000463 material Substances 0.000 claims abstract description 134
- 238000012544 monitoring process Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims description 102
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 230000000875 corresponding effect Effects 0.000 claims description 31
- 230000008569 process Effects 0.000 claims description 29
- 230000001276 controlling effect Effects 0.000 claims description 28
- 238000010521 absorption reaction Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 14
- 230000002596 correlated effect Effects 0.000 claims description 10
- 238000012545 processing Methods 0.000 abstract description 23
- 235000013305 food Nutrition 0.000 abstract description 12
- 241000209094 Oryza Species 0.000 description 78
- 235000007164 Oryza sativa Nutrition 0.000 description 78
- 235000009566 rice Nutrition 0.000 description 78
- 235000013339 cereals Nutrition 0.000 description 22
- 238000004891 communication Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 5
- 230000006870 function Effects 0.000 description 5
- 230000008859 change Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000010025 steaming Methods 0.000 description 3
- 230000002159 abnormal effect Effects 0.000 description 2
- 238000009529 body temperature measurement Methods 0.000 description 2
- 238000004590 computer program Methods 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012546 transfer Methods 0.000 description 2
- 230000005540 biological transmission Effects 0.000 description 1
- 230000003111 delayed effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000000750 progressive effect Effects 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- 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
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
Landscapes
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The application discloses a cooking method, relates to the field of food processing devices, and can solve the technical problem that a cooking appliance obtains undercooked food through cooking under the condition of excessive material. The method is applied to a cooking appliance, and a temperature measuring device is arranged at the top in a cooking cavity of the cooking appliance. The method comprises the following steps: controlling a cooking appliance to heat materials added into the cooking cavity, and monitoring the temperature in the cooking cavity through a temperature measuring device; after the temperature in the cooking cavity reaches the preset temperature, determining the matching relation between the material quantity in the cooking cavity and the preset material quantity according to the temperature fluctuation data of the temperature in the cooking cavity; and controlling the cooking appliance to cook according to the cooking mode corresponding to the matching relation.
Description
Technical Field
The application relates to the field of food processing devices, in particular to a cooking method.
Background
With the development of food processing devices, cooking appliances such as electric cookers are widely used. The user can finish cooking according to the matched use instruction of the cooking appliance. Namely, the user can operate according to the use instruction, for example, a proper amount of materials are added into the cooking utensil, and the corresponding cooking function is triggered after the materials are added, so that food with better taste is obtained.
During use of the cooking appliance, the user is likely not to cook exactly as the instructions for use. For example, taking the user to use the electric cooker to steam rice as an example, the user often does not use the measuring cup to add rice into the inner container of the electric cooker, so that the actual amount of rice added into the electric cooker by the user is likely to exceed the standard scale of the inner container of the electric cooker. If the rice quantity exceeds the standard scale more, even if enough water is injected into the electric cooker in the cooking process, undercooked rice can be obtained with a higher probability, and the taste of the rice is influenced.
Disclosure of Invention
The application provides a cooking method to solve the technical problem that the cooking utensil obtains undercooked food through cooking under the condition of excessive materials.
In order to solve the above problems, the technical solution provided by the present application is as follows:
in a first aspect, the present application provides a method of cooking. The method is applied to a cooking appliance, and a temperature measuring device is arranged at the top in a cooking cavity of the cooking appliance. The method comprises the following steps:
controlling a cooking appliance to heat materials added into the cooking cavity, and monitoring the temperature in the cooking cavity through a temperature measuring device;
after the temperature in the cooking cavity reaches the preset temperature, determining the matching relation between the material quantity in the cooking cavity and the preset material quantity according to the temperature fluctuation data of the temperature in the cooking cavity;
and controlling the cooking appliance to cook according to the cooking mode corresponding to the matching relation.
In one implementation, the preset amount of material comprises a maximum amount of material predetermined by the cooking appliance. According to the temperature fluctuation data of the temperature in the cooking cavity, the matching relation between the material quantity in the cooking cavity and the preset material quantity is determined, and the method can be realized as follows:
and if the fluctuation range of the temperature fluctuation data of the temperature in the cooking cavity in the preset time exceeds the preset temperature fluctuation range, determining that the material quantity in the cooking cavity is greater than the preset maximum material quantity of the cooking utensil.
In one implementation, before determining a matching relationship between the material amount in the cooking cavity and the preset material amount according to temperature fluctuation data of the temperature in the cooking cavity, the method further includes:
controlling the cooking appliance to stop heating so as to enable the cooking process of the cooking appliance to enter a cooling and water absorption stage;
and after the cooling and water absorption stage is finished, controlling the cooking appliance to intermittently heat until the materials are boiled.
In one implementation, the temperature fluctuation data of the temperature in the cooking cavity comprises the temperature in the cooking cavity at the time of starting heating and the time of stopping heating in the intermittent heating process.
In one implementation, determining a matching relationship between the material amount in the cooking cavity and the preset material amount according to temperature fluctuation data of the temperature in the cooking cavity can be implemented as:
determining the temperature in the cooking cavity at the adjacent heating starting time and the heating stopping time in the intermittent heating process, and obtaining a temperature difference;
and if the temperature difference is not within the preset temperature fluctuation range, determining that the matching relation between the material quantity in the cooking cavity and the preset material quantity is that the material quantity in the cooking cavity exceeds the preset maximum material quantity of the cooking utensil.
In one implementation, the predetermined temperature fluctuation range is from-10 ℃ to 10 ℃.
In one implementation, after controlling the cooking appliance to heat the material added into the cooking cavity, the method further comprises:
according to the relation between the time when the temperature in the cooking cavity reaches the preset temperature and the time threshold value, preliminarily judging the material quantity in the cooking cavity, and determining the cooking mode corresponding to the preliminarily judged result.
In one implementation, after controlling the cooking appliance to heat the material added into the cooking cavity, the method further comprises:
according to the size relation between the heating rate when the temperature in the cooking cavity reaches the preset temperature and the rate threshold value, preliminarily judging the material quantity in the cooking cavity, and determining the cooking mode corresponding to the preliminarily judging result.
In one implementation manner, controlling the cooking appliance to cook according to the cooking manner corresponding to the matching relationship may be implemented as:
and on the basis of the cooking mode corresponding to the primary judgment result, adjusting the heating power and/or the heating time, and controlling the cooking appliance to cook according to the adjusted cooking mode.
In one implementation, the amount of material in the cooking cavity is positively correlated with the heating power in the adjusted cooking mode, and/or the amount of material in the cooking cavity is positively correlated with the heating time in the adjusted cooking mode.
In a second aspect, embodiments of the present application provide a cooking appliance. A temperature measuring device is arranged at the top in a cooking cavity of the cooking appliance. The cooking appliance includes:
and the processing module is used for controlling the cooking appliance to heat the materials added into the cooking cavity and monitoring the temperature in the cooking cavity through the temperature measuring device.
And the processing module is also used for determining the matching relation between the material quantity in the cooking cavity and the preset material quantity according to the temperature fluctuation data of the temperature in the cooking cavity after the temperature measuring device monitors that the temperature in the cooking cavity reaches the preset temperature.
And the processing module is also used for controlling the cooking utensil to cook according to the cooking mode corresponding to the matching relationship.
In one implementation, the preset amount of material comprises a maximum amount of material predetermined by the cooking appliance. And the processing module is also used for determining that the material quantity in the cooking cavity is greater than the preset maximum material quantity of the cooking appliance if the fluctuation range of the temperature fluctuation data of the temperature in the cooking cavity in the preset time exceeds the preset temperature fluctuation range.
In one implementation, the processing module is further configured to control the cooking appliance to stop heating, so that a cooking process of the cooking appliance enters a cooling and water absorption stage; and after the cooling and water absorption stage is finished, controlling the cooking appliance to intermittently heat until the materials are boiled.
In one implementation, the temperature fluctuation data of the temperature in the cooking cavity comprises the temperature in the cooking cavity at the time of starting heating and the time of stopping heating in the intermittent heating process.
In one implementation manner, the processing module is further configured to determine temperatures in the cooking cavity at adjacent heating starting time and heating stopping time in the intermittent heating process, and obtain a temperature difference; and if the temperature difference is not within the preset temperature fluctuation range, determining that the matching relation between the material quantity in the cooking cavity and the preset material quantity is that the material quantity in the cooking cavity exceeds the preset maximum material quantity of the cooking utensil.
In one implementation, the predetermined temperature fluctuation range is from-10 ℃ to 10 ℃.
In one implementation, the processing module is further configured to preliminarily determine the amount of the material in the cooking cavity according to a size relationship between a time at which the temperature in the cooking cavity reaches a preset temperature and a time threshold, and determine a cooking mode corresponding to a preliminary determination result.
In one implementation, the processing module is further configured to preliminarily determine the amount of the material in the cooking cavity according to a magnitude relation between a temperature rise rate at which the temperature in the cooking cavity reaches a preset temperature and a rate threshold, and determine a cooking mode corresponding to a result of the preliminary determination.
In one implementation, the processing module is further configured to adjust the heating power and/or the heating time on the basis of the cooking manner corresponding to the preliminary determination result, and control the cooking appliance to cook according to the adjusted cooking manner.
In one implementation, the amount of material in the cooking cavity is positively correlated with the heating power in the adjusted cooking mode, and/or the amount of material in the cooking cavity is positively correlated with the heating time in the adjusted cooking mode.
In a third aspect, embodiments of the present application provide a computer-readable storage medium. The storage medium stores a computer program which, when executed by the processor, implements the method of any of the above-described first aspect and its various implementations.
Compare in prior art under cooking utensil at the material excess condition, the culinary art process that obtains double-layered raw food through the culinary art, in this application embodiment, the temperature measurement device through the setting of culinary art intracavity top monitors the culinary art intracavity temperature to master the strong interior temperature of culinary art and reach and establish the temperature fluctuation data that produces after the temperature. And then, determining a matching relation between the material quantity in the cooking intensity and the preset material quantity according to the temperature fluctuation data, and controlling the cooking appliance to realize an S5 rice cooking stage according to the corresponding cooking mode of the matching relation based on the matching relation until the cooking is finished.
Therefore, the cooking mode provided by the embodiment of the application is more targeted, and the proper cooking mode can be selected for cooking by referring to the matching relation between the material quantity and the preset material quantity, so that the problem of the generation of the food half-cooked condition caused by excessive material is solved, and the cooked food has better taste.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a first schematic structural diagram of a cooking appliance according to an embodiment of the present disclosure;
fig. 2 is a first flowchart of a cooking method according to an embodiment of the present disclosure;
fig. 3 is a graph illustrating a temperature change in a cooking cavity according to an embodiment of the present disclosure;
fig. 4 is a flowchart of a cooking method according to an embodiment of the present application;
fig. 5 is a flowchart of a cooking method provided in the embodiment of the present application;
fig. 6 is a flowchart of a cooking method according to an embodiment of the present application;
fig. 7 is a schematic structural diagram of a cooking appliance according to an embodiment of the present application;
fig. 8 is a third schematic structural diagram of a cooking appliance according to an embodiment of the present application.
Description of reference numerals:
100-electric rice cooker; 101-an inner container; 102-temperature measuring device.
Detailed Description
In order to more clearly explain the overall concept of the present application, the following detailed description is given by way of example in conjunction with the accompanying drawings.
The embodiment of the application provides a cooking appliance. Wherein, the cooking cavity top of cooking utensil is provided with temperature measuring device to detect the steam temperature in the cooking cavity. Fig. 1 is a schematic structural diagram of a cooking appliance. The cooking appliance is an electric cooker 100, and the electric cooker 100 comprises an inner container 101 and a temperature measuring device 102 arranged above the inner container. The inner container 101 is a cooking cavity of the cooking appliance. In the embodiment of the present application, the temperature measuring device may be a device such as a temperature sensor capable of detecting the temperature in the cooking cavity in real time or periodically.
The embodiment of the application provides a cooking method which can be suitable for a cooking appliance shown in fig. 1. Fig. 2 shows a flow chart of a cooking method. Wherein, the cooking method may include S201 to S203. Taking a cooking appliance as an electric cooker, taking materials as rice grains and water as an example, the embodiment of the application is further explained by referring to a temperature change curve in a cooking cavity monitored by a temperature measuring device shown in fig. 3 and combining with S201 to S203.
S201, controlling the cooking appliance to heat the materials added into the cooking cavity, and monitoring the temperature in the cooking cavity through a temperature measuring device.
As shown in fig. 3, the process of steaming rice includes a stage of S1 water absorption, a stage of S2 rice amount preliminary judgment, a stage of S3 temperature reduction and water absorption, and a stage of S4 super rice amount judgment. It should be noted that the process of steaming rice may include more or less stages than those shown in fig. 3, for example, the stage of cooling and absorbing water at S3 may be omitted, and/or the stage of steaming rice at S5 may be included after the stage of judging the amount of rice exceeding at S4.
The rice cooker heats the rice grains and the water in the inner container, the step S1 of water absorption is carried out, the rice grains and the water absorb water for a certain time at a corresponding set temperature, and the step S2 of primary judgment is carried out after the rice grains absorb water. The set temperature refers to a preset heating temperature for helping rice grains to absorb water more quickly and fully, the certain time refers to a preset matching heating temperature, the rice grains can absorb water better, the values of the set temperature and the certain time are not limited, and the set temperature and the certain time can be preset before the rice cooker leaves a factory or can be set and adjusted according to cooking habits of users in a follow-up mode.
S202, after the temperature in the cooking cavity reaches the preset temperature, determining the matching relation between the material quantity in the cooking cavity and the preset material quantity according to the temperature fluctuation data of the temperature in the cooking cavity.
Referring to fig. 3, in the preliminary judgment stage of the amount of rice of S2 rice, the electric rice cooker continues to heat the rice grains and water in the inner container so as to heat the rice water, and monitors the temperature change through the temperature measuring device, after the temperature in the inner container reaches the preset temperature, the amount of rice added in the inner container is preliminarily judged, and a corresponding cooking mode is selected based on the preliminarily judged amount of rice so as to facilitate subsequent cooking in the subsequent cooking stage of the rice of S5 by adopting the corresponding cooking mode.
Wherein, the preliminary judgment process of the rice quantity can be realized as follows: after controlling cooking utensil and heating the material of joining the culinary art intracavity, according to the big or small relation between time and the time threshold value that the temperature reached preset temperature in the culinary art intracavity, carry out preliminary judgement to the material volume of culinary art intracavity, and confirm the culinary art mode that preliminary judgement result corresponds, and/or, after controlling cooking utensil and heating the material of joining the culinary art intracavity, according to the big or small relation between the rate of rise that the temperature reached preset temperature in the culinary art intracavity and the speed threshold value, carry out preliminary judgement to the material volume of culinary art intracavity, and confirm the culinary art mode that preliminary judgement result corresponds.
In the embodiment of the present application, it can be understood that the longer the time for the temperature in the liner to reach the preset temperature is, the more the amount of the material in the liner is indicated, and the shorter the time for the temperature in the liner to reach the preset temperature is, the less the amount of the material in the liner is indicated. The higher the heating rate at which the temperature in the inner container reaches the preset temperature is, the less the amount of the material in the inner container is; the lower the heating rate at which the temperature in the inner container reaches the preset temperature, the more the amount of the material in the inner container is.
The time threshold and the speed threshold can be preset before the electric cooker leaves a factory, and different thresholds can be specifically set according to different cooking functions, different materials and the like. For the user, the preset threshold value may be adjusted according to the usage habit, the requirement, etc. of the user in the subsequent process of using the electric cooker, and the specific adjustment mode is not limited. In addition, in the embodiment of the present application, values of the time threshold, the rate threshold, and the like are not limited.
After the rice quantity judging process is completed, the electric cooker can be controlled to stop heating, so that the cooking process enters the stage of S3 of cooling and water absorption. Therefore, more water can be conveniently absorbed by the rice grains, and the subsequent cooking time is effectively saved. Generally, the temperature-reducing and water-absorbing stage of S3 may last for 3 to 5 minutes, and the specific duration may be preset, and is not limited herein. It should be noted that the longer the time of maintaining at the cooling and water absorption stage of S3, the better the water absorption effect of the material.
After the stage of S3 cooling and water absorption, the electric cooker is controlled to heat the inner container again, so that the cooking process enters the stage of S4 super-rice amount judgment, and the specific heating mode can adopt intermittent heating until the rice water boils. In the process that the user uses the electric rice cooker to steam rice, the rice grains absorb water and expand after being heated, and if the rice quantity exceeds the standard scale, the temperature measuring device arranged at the top in the cooking cavity can be touched after the rice grains expand. Thus, the temperature detected by the thermometric device is often the temperature of the rice grains.
Considering that in the stage of judging the amount of the rice in the S4 super-meter, the electric cooker can select an intermittent heating mode to heat the inner container, and the heat transfer process is delayed to a certain extent, so that the temperature measuring device is inserted among a plurality of rice grains, and the fluctuation of the temperature fluctuation data monitored by the temperature measuring device is large. And then, determining the matching relation between the rice quantity in the inner container and the preset material quantity according to the temperature fluctuation data.
And S203, controlling the cooking appliance to cook according to the cooking mode corresponding to the matching relation.
Referring to fig. 3, after the step of judging the amount of the over-rice at S4 is completed, the electric rice cooker may select a corresponding cooking manner according to the obtained matching relationship, so as to complete the cooking by continuing to heat the inner container according to the selected cooking manner, i.e., enter the step of cooking the rice at S5 until the cooking process is finished.
Compare in prior art under cooking utensil at the material excess condition, the culinary art process that obtains double-layered raw food through the culinary art, in this application embodiment, the temperature measurement device through the setting of culinary art intracavity top monitors the culinary art intracavity temperature to master the strong interior temperature of culinary art and reach and establish the temperature fluctuation data that produces after the temperature. And then, determining a matching relation between the material quantity in the cooking intensity and the preset material quantity according to the temperature fluctuation data, and controlling the cooking appliance to realize an S5 rice cooking stage according to the corresponding cooking mode of the matching relation based on the matching relation until the cooking is finished.
Therefore, the cooking mode provided by the embodiment of the application is more targeted, and the proper cooking mode can be selected for cooking by referring to the matching relation between the material quantity and the preset material quantity, so that the problem of the generation of the food half-cooked condition caused by excessive material is solved, and the cooked food has better taste.
In one implementation, the temperature fluctuation data of the temperature in the cooking cavity comprises the temperature in the cooking cavity at the time of starting heating and the time of stopping heating in the intermittent heating process.
Referring to fig. 3, the temperature fluctuation data includes peaks and valleys in the temperature curve representing the step of determining the amount of excess of S4. Wherein, the valley value is used for indicating the temperature in the cooking cavity at the moment of starting heating in the intermittent heating process, namely the temperature in the inner container; the peak value is used for representing the temperature in the cooking cavity at the moment of stopping heating in the intermittent heating process, namely the temperature in the inner container. It should be noted that, considering that there is a certain time delay in heat transfer, the meaning of the start-heating time and the stop-heating time is not only the moment of starting and stopping heating, but also the time length of the time delay is usually included. For example, the start heating timing may refer to a preheating process that is continued for a short period of time, such as 1 second, starting from the start heating timing, and then the entire preheating process is interpreted as the start heating timing. Similarly, the stop heating timing may refer to a pre-cooling process that is continued for a short period of time, such as 1.5 seconds, starting from the stop heating timing, and then the entire pre-cooling process is interpreted as the stop heating timing.
Taking the rice steamed by the electric cooker as an example, if the amount of the added rice grains and water does not exceed the standard scale, the rice grains will not touch the temperature measuring device arranged on the top of the inner container after absorbing water and expanding in the cooking process. That means that the temperature monitored by the thermometric device is always the temperature in the cooking cavity during cooking. If the amount of the added rice grains and water exceeds the standard scale, the rice grains often touch a temperature measuring device arranged at the top of the inner container after absorbing water and expanding in the cooking process. This means that the temperature monitored by the thermometric device during cooking includes the temperature detected by the thermometric device inserted into the gap between the grains of rice.
During heating, rice grains absorb heat from the steam, and when heating is stopped, the heat in the gaps between the rice grains drops faster, which results in larger temperature fluctuations during the start and stop of heating monitored by the temperature measuring device inserted into the rice grains. In the embodiment of the application, whether the rice quantity is excessive can be measured by utilizing the temperature fluctuation, so that the subsequent cooking process can be effectively adjusted.
In one implementation of the embodiments of the present application, the preset amount of material may be a maximum amount of material predetermined by the cooking appliance. That means, the preset amount is the maximum amount of material that the cooking appliance can carry, that is, the maximum amount of material that can be added to the cooking cavity of the cooking appliance, and if the amount is exceeded, the cooking effect will be affected.
It should be noted that the preset amount may be an amount other than the maximum amount, for example, lower than but close to the maximum amount, and is not limited herein.
When the preset material amount is the maximum material amount preset by the cooking appliance, that is, the maximum rice amount preset by the electric rice cooker, on the basis of the implementation manner shown in fig. 2, the implementation manner shown in fig. 4 may also be implemented. In fig. 4, which is a flowchart of another cooking method, after the temperature in the cooking cavity reaches the preset temperature, in S202, the matching relationship between the material amount in the cooking cavity and the preset material amount is determined according to the temperature fluctuation data of the temperature in the cooking cavity, which may be implemented as S2021.
S2021, after the temperature in the cooking cavity reaches the preset temperature, if the fluctuation range of the temperature fluctuation data of the temperature in the cooking cavity in the preset time exceeds the preset temperature fluctuation range, determining that the material amount in the cooking cavity is larger than the preset maximum material amount of the cooking appliance.
Wherein, the preset time is usually the time corresponding to all or part of the judging stage of the S4 super meter amount; the preset temperature fluctuation range is a range including the temperature fluctuation range of the normal cooking process, and for the fluctuation exceeding the temperature fluctuation range, the corresponding temperature fluctuation data is considered to exceed the normal fluctuation, namely, the cooking process is abnormal, and the situation that a temperature measuring device at the top of the inner container is inserted into a gap between rice grains is likely to exist. Then, the material amount contained in the inner container can be determined to be larger than the maximum material amount preset by the electric cooker.
It should be noted that, considering that the abnormal condition of the cooking process may be caused by the misdetection of the temperature measuring device, for example, if a foreign object is attached to the temperature measuring device, there is a certain record that may cause the temperature monitored by the temperature measuring device to exceed the temperature fluctuation range. Therefore, in the embodiment of the present application, the S2 rice amount preliminary judgment stage not only can preliminarily determine the cooking manner adopted in the S5 rice cooking stage, but also lays a foundation for the S4 rice amount judgment stage to a certain extent, that is, the rice amount is judged to be excessive in the S2 rice amount preliminary judgment stage, and then the judgment result of the rice amount is usually obtained in the S4 rice amount judgment stage. However, if the rice is judged to be normal in the preliminary judgment stage of the rice amount of S2, that is, not excessive, even if the judgment result of the rice amount is obtained in the judgment stage of the rice amount of S4, the judgment result is likely to be caused by false detection.
In order to avoid the situation of prolonging the heating time and/or increasing the heating power caused by false detection, in one implementation manner of the embodiment of the application, for the situation, the cooking in the S5 rice cooking stage can be continuously performed by adopting the cooking mode determined in the S2 meter quantity preliminary judgment stage, without further improving the heating time, the heating power and the like.
It should be noted that the above parameters may be set before the rice cooker leaves the factory, and the specific setting mode, value, etc. are not limited. In one implementation, the user can adjust the preset parameters according to the user habit, or the electric cooker can fine-tune the preset parameters according to the user habit, and the like.
In the embodiment of the present application, a method for determining a matching relationship between a content and a preset content is provided, that is, on the basis of the implementation manner shown in fig. 2, the implementation manner shown in fig. 5 may also be implemented. In fig. 5, which is a flowchart of another cooking method, after the temperature in the cooking cavity reaches the preset temperature, in S202, the matching relationship between the amount of the material in the cooking cavity and the preset amount of the material is determined according to the temperature fluctuation data of the temperature in the cooking cavity, which may be implemented as S2022 and S2023.
S2022, after the temperature in the cooking cavity reaches the preset temperature, determining the temperature in the cooking cavity at the adjacent heating starting time and the adjacent heating stopping time in the intermittent heating process, and obtaining a temperature difference.
The preset temperature fluctuation range may be preset, for example, may be set to-10 ℃ to 10 ℃.
In consideration of the fact that the temperature detected by the thermometric device is generally a large trend of rising during the intermittent heating process, in order to avoid the mismatching relationship caused by the temperature difference between the non-adjacent heating starting time and the non-adjacent heating stopping time, in the embodiment of the present application, the obtained temperature difference is generally the temperature in the cooking cavity at the adjacent heating starting time and the adjacent heating stopping time, namely the temperature in the inner container.
For example, the temperature in the cooking cavity at the time of starting heating is obtained as the first temperature, the temperature in the cooking cavity at the time of stopping heating is obtained as the second temperature, and the difference between the first temperature and the second temperature is used as the temperature difference. Or, the temperature in the cooking cavity at the time of stopping heating is acquired as a third temperature, then the temperature in the cooking cavity at the time of starting heating is acquired as a fourth temperature, and the difference between the third temperature and the fourth temperature is taken as a temperature difference.
S2023, if the temperature difference is not within the preset temperature fluctuation range, determining that the matching relationship between the material amount in the cooking cavity and the preset material amount is that the material amount in the cooking cavity exceeds the maximum material amount preset by the cooking appliance.
For the condition that the value of the temperature difference is not within the preset temperature fluctuation range, the fluctuation of the temperature in the inner container in the intermittent heating process can be considered to be large, and the rice grains contained in the inner container can be determined to exceed the preset maximum material quantity of the electric cooker.
After the step of judging the amount of the over-meter in S4, in order to ensure that the subsequent cooking process is more suitable for the amount of the material in the inner container, in an implementation manner of the embodiment of the present application, the subsequent cooking manner may be adjusted by adjusting the heating power and/or the heating time. I.e. in the implementation shown in fig. 2, may also be implemented as in the implementation shown in fig. 6. Fig. 6 is a flowchart of another cooking method, and S203 controls the cooking appliance to perform cooking according to the cooking manner corresponding to the matching relationship, which may be implemented as S2031.
S2031, on the basis of the cooking mode corresponding to the preliminary judgment result, adjusting heating power and/or heating time, and controlling the cooking appliance to cook according to the adjusted cooking mode.
The material amount in the cooking cavity is positively correlated with the heating power in the adjusted cooking mode, and/or the material amount in the cooking cavity is positively correlated with the heating time in the adjusted cooking mode.
That is, after the step of judging the amount of the excessive rice at S4, if the amount of the excessive rice is determined, the cooking manner at the cooking stage of the S5 rice may be adjusted based on the cooking manner obtained by the preliminary rice amount judgment, specifically, the heating power may be increased and/or the heating time may be prolonged. On the basis of the original cooking mode, the heating compensation is carried out on the cooking process, and the normal cooking effect can be achieved under the condition of the amount of the super-rice by improving the heating power and/or prolonging the heating time and the like, so that the problem of half-cooked rice is solved.
The embodiment of the application provides a cooking appliance. The cooking utensil has a temperature measuring device disposed at the top of the cooking cavity, as shown in fig. 7, the cooking utensil 300 may include:
and the processing module 31 is used for controlling the cooking appliance 300 to heat the materials added into the cooking cavity and monitoring the temperature in the cooking cavity through the temperature measuring device 32.
The processing module 31 is further configured to determine a matching relationship between the amount of the material in the cooking cavity and the preset amount of the material according to the temperature fluctuation data of the temperature in the cooking cavity after the temperature measuring device 32 monitors that the temperature in the cooking cavity reaches the preset temperature.
And the processing module 31 is further configured to control the cooking appliance to perform cooking according to the cooking mode corresponding to the matching relationship.
In one implementation, the preset amount of material comprises a maximum amount of material predetermined by the cooking appliance. The processing module 31 is further configured to determine that the material amount in the cooking cavity is greater than the maximum material amount preset by the cooking appliance if the fluctuation range of the temperature fluctuation data of the temperature in the cooking cavity in the preset time exceeds the preset temperature fluctuation range.
In one implementation, the processing module 31 is further configured to control the cooking appliance to stop heating, so that the cooking process of the cooking appliance enters a cooling and water absorption stage; and after the cooling and water absorption stage is finished, controlling the cooking appliance to intermittently heat until the materials are boiled.
In one implementation, the temperature fluctuation data of the temperature in the cooking cavity comprises the temperature in the cooking cavity at the time of starting heating and the time of stopping heating in the intermittent heating process.
In one implementation, the processing module 31 is further configured to determine temperatures in the cooking cavity at adjacent heating start times and heating stop times in the intermittent heating process, and obtain a temperature difference; and if the temperature difference is not within the preset temperature fluctuation range, determining that the matching relation between the material quantity in the cooking cavity and the preset material quantity is that the material quantity in the cooking cavity exceeds the preset maximum material quantity of the cooking utensil.
In one implementation, the predetermined temperature fluctuation range is from-10 ℃ to 10 ℃.
In an implementation manner, the processing module 31 is further configured to preliminarily determine the amount of the material in the cooking cavity according to a size relationship between a time when the temperature in the cooking cavity reaches a preset temperature and a time threshold, and determine a cooking manner corresponding to a result of the preliminary determination.
In an implementation manner, the processing module 31 is further configured to preliminarily determine the amount of the material in the cooking cavity according to a size relationship between a temperature rise rate at which the temperature in the cooking cavity reaches a preset temperature and a rate threshold, and determine a cooking manner corresponding to a result of the preliminary determination.
In an implementation manner, the processing module 31 is further configured to adjust the heating power and/or the heating time on the basis of the cooking manner corresponding to the preliminary determination result, and control the cooking appliance to cook according to the adjusted cooking manner.
In one implementation, the amount of material in the cooking cavity is positively correlated with the heating power in the adjusted cooking mode, and/or the amount of material in the cooking cavity is positively correlated with the heating time in the adjusted cooking mode.
In the embodiment of the present application, the cooking appliance 300 may further include a communication module 33 and/or a storage module 34. The communication module 33 may be configured to implement data interaction between the above modules, and implement interaction between the cooking appliance 300 and other devices such as a mobile phone and a computer; the storage module 34 may be used to store the content and the like required by the above modules to implement the corresponding functions. In the embodiment of the present application, the content, format, and the like stored in the storage module are not limited.
In an implementation manner of the embodiment of the present application, the communication module may be implemented as a communication interface, the processing module may be implemented as a processor, and the storage module may be implemented as a memory.
Fig. 8 is a schematic structural diagram of another cooking appliance according to an embodiment of the present application.
The cooking appliance 400 may include a communication interface 41, a processor 42, a memory 43, and a temperature measuring device 44. Data transmission between the above components can be realized through the bus 45. The functions of the communication interface 41, the processor 42, the memory 43 and the temperature measuring device 44 can be referred to the description of the functions of the communication module 33, the processing module 31, the storage module 34 and the temperature measuring device 32, which is not described herein again.
It should be noted that, referring to fig. 7 and 8, the cooking appliance provided in the embodiments of the present application may include more or less modules and devices than those shown in the drawings, and is not limited herein.
The present application provides a computer-readable storage medium, which stores a computer program, which when executed by a processor implements the method of any one of the embodiments provided herein.
The embodiments in the present specification are described in a progressive manner, and the same and similar parts among the embodiments are referred to each other, and each embodiment focuses on the differences from the other embodiments. In particular, for the entity and system embodiments, since they are substantially similar to the method embodiments, the description is simple, and for the relevant points, reference may be made to the partial description of the method embodiments.
Those of skill would further appreciate that the various illustrative components and algorithm steps described in connection with the embodiments disclosed herein may be implemented as electronic hardware, computer software, or combinations of both, and that the various illustrative components and steps have been described above generally in terms of their functionality in order to clearly illustrate this interchangeability of hardware and software. Whether such functionality is implemented as hardware or software depends upon the particular application and design constraints imposed on the implementation. Skilled artisans may implement the described functionality in varying ways for each particular application, but such implementation decisions should not be interpreted as causing a departure from the scope of the present invention.
The steps of a method or algorithm described in connection with the embodiments disclosed herein may be embodied in hardware, a software module executed by a processor, or a combination of the two. A software module may reside in Random Access Memory (RAM), memory, Read Only Memory (ROM), electrically programmable ROM, electrically erasable programmable ROM, registers, hard disk, a removable disk, a CD-ROM, or any other form of storage medium known in the art.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.
Claims (9)
1. A cooking method is applied to a cooking appliance, a temperature measuring device is arranged at the top in a cooking cavity of the cooking appliance, and the method comprises the following steps:
controlling the cooking appliance to heat the materials added into the cooking cavity, and monitoring the temperature in the cooking cavity through the temperature measuring device;
after the temperature in the cooking cavity reaches a preset temperature, determining a matching relation between the material quantity in the cooking cavity and the preset material quantity according to temperature fluctuation data of the temperature in the cooking cavity, and if the fluctuation range of the temperature fluctuation data of the temperature in the cooking cavity in a preset time exceeds a preset temperature fluctuation range, determining that the material quantity in the cooking cavity is larger than the preset maximum material quantity of the cooking appliance, wherein the preset material quantity comprises the preset maximum material quantity of the cooking appliance;
and controlling the cooking appliance to cook according to a cooking mode corresponding to the matching relation between the material amount in the cooking cavity and the preset material amount.
2. The cooking method according to claim 1, wherein before determining the matching relationship between the contents of the cooking chamber and the preset contents based on the temperature fluctuation data of the temperature in the cooking chamber, the method further comprises:
controlling the cooking appliance to stop heating so that the cooking process of the cooking appliance enters a cooling and water absorption stage;
and after the cooling and water absorbing stage is finished, controlling the cooking appliance to heat intermittently until the material boils.
3. The cooking method according to claim 2, wherein the temperature fluctuation data of the temperature in the cooking cavity includes a heating start time and a heating stop time in the intermittent heating process.
4. The cooking method according to claim 3, wherein determining a matching relationship between the amount of material in the cooking cavity and a preset amount of material according to temperature fluctuation data of the temperature in the cooking cavity comprises:
determining the temperature in the cooking cavity at the adjacent heating starting time and the heating stopping time in the intermittent heating process, and obtaining a temperature difference;
and if the temperature difference is not within the preset temperature fluctuation range, determining that the matching relation between the material quantity in the cooking cavity and the preset material quantity is that the material quantity in the cooking cavity exceeds the preset maximum material quantity of the cooking appliance.
5. The cooking method according to claim 4, wherein the preset temperature fluctuation range is-10 ℃ to 10 ℃.
6. The cooking method of claim 1, wherein after controlling the cooking appliance to heat the material added into the cooking cavity, the method further comprises:
and preliminarily judging the material quantity in the cooking cavity according to the relation between the time when the temperature in the cooking cavity reaches the preset temperature and a time threshold value, and determining the cooking mode corresponding to the preliminary judgment result.
7. The cooking method of claim 1, wherein after controlling the cooking appliance to heat the material added into the cooking cavity, the method further comprises:
and preliminarily judging the material quantity in the cooking cavity according to the relation between the temperature rise rate when the temperature in the cooking cavity reaches the preset temperature and the rate threshold, and determining the cooking mode corresponding to the preliminary judgment result.
8. The cooking method according to claim 6 or 7, wherein controlling the cooking appliance to cook according to the cooking mode corresponding to the matching relationship comprises:
and on the basis of the cooking mode corresponding to the preliminary judgment result, adjusting the heating power and/or the heating time, and controlling the cooking appliance to cook according to the adjusted cooking mode.
9. The cooking method according to claim 8, wherein the amount of the material in the cooking cavity is positively correlated with the heating power in the adjusted cooking manner, and/or the amount of the material in the cooking cavity is positively correlated with the heating time in the adjusted cooking manner.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910466760.4A CN110089922B (en) | 2019-05-31 | 2019-05-31 | Cooking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910466760.4A CN110089922B (en) | 2019-05-31 | 2019-05-31 | Cooking method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110089922A CN110089922A (en) | 2019-08-06 |
| CN110089922B true CN110089922B (en) | 2021-05-11 |
Family
ID=67449823
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910466760.4A Active CN110089922B (en) | 2019-05-31 | 2019-05-31 | Cooking method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110089922B (en) |
Families Citing this family (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2021031388A1 (en) * | 2019-08-16 | 2021-02-25 | 佛山市顺德区美的电热电器制造有限公司 | Cooking device and control method, control device, and storage medium thereof |
| CN110748927B (en) * | 2019-10-25 | 2021-05-25 | 佛山市顺德区美的洗涤电器制造有限公司 | Detection method, cooking utensil, cooking system and computer readable storage medium |
| EP3841928A1 (en) * | 2019-12-25 | 2021-06-30 | Koninklijke Philips N.V. | Steam appliance and method for preparing rice using the same |
| CN113796741B (en) * | 2020-06-16 | 2023-05-02 | 杭州九阳小家电有限公司 | Stewing control method of food processor |
| CN114680676B (en) * | 2020-12-30 | 2024-01-09 | 九阳股份有限公司 | Material quantity detection method of food processor |
| CN113662421B (en) * | 2021-09-02 | 2022-12-16 | 广东美的厨房电器制造有限公司 | Cooking appliance, control method and control device thereof, and readable storage medium |
| CN113749508A (en) * | 2021-09-02 | 2021-12-07 | 珠海格力电器股份有限公司 | Cooking utensil, rice water amount detection method and storage medium |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004089249A (en) * | 2002-08-29 | 2004-03-25 | Matsushita Electric Ind Co Ltd | Rice cooker |
| JP2004201804A (en) * | 2002-12-24 | 2004-07-22 | Tiger Vacuum Bottle Co Ltd | Electric rice cooker |
| CN106419517A (en) * | 2016-08-26 | 2017-02-22 | 珠海格力电器股份有限公司 | Control method and device of electric pressure cooking saucepan |
| CN109316039A (en) * | 2017-08-01 | 2019-02-12 | 佛山市顺德区美的电热电器制造有限公司 | The control method and electric cooking device of electric cooking device |
| CN109717724A (en) * | 2018-12-29 | 2019-05-07 | 珠海优特智厨科技有限公司 | A kind of detection method, cooking methods and the equipment of food materials weight |
-
2019
- 2019-05-31 CN CN201910466760.4A patent/CN110089922B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004089249A (en) * | 2002-08-29 | 2004-03-25 | Matsushita Electric Ind Co Ltd | Rice cooker |
| JP2004201804A (en) * | 2002-12-24 | 2004-07-22 | Tiger Vacuum Bottle Co Ltd | Electric rice cooker |
| CN106419517A (en) * | 2016-08-26 | 2017-02-22 | 珠海格力电器股份有限公司 | Control method and device of electric pressure cooking saucepan |
| CN109316039A (en) * | 2017-08-01 | 2019-02-12 | 佛山市顺德区美的电热电器制造有限公司 | The control method and electric cooking device of electric cooking device |
| CN109717724A (en) * | 2018-12-29 | 2019-05-07 | 珠海优特智厨科技有限公司 | A kind of detection method, cooking methods and the equipment of food materials weight |
Also Published As
| Publication number | Publication date |
|---|---|
| CN110089922A (en) | 2019-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110089922B (en) | Cooking method | |
| CN109691855B (en) | Cooking appliance, detection method and device thereof, storage medium and processor | |
| CN106802584A (en) | Cooking methods, cooker and cooking apparatus | |
| CN109953653B (en) | Cooking method, cooking appliance, and computer-readable storage medium | |
| CN110507183B (en) | Dry burning protection method for cooking appliance, cooking appliance and storage medium | |
| CN109419307B (en) | Control method and control device, computer equipment, storage medium and cooking equipment | |
| CA3094263C (en) | Control device and method for pressure cooking appliance, and pressure cooking appliance | |
| CN110269518A (en) | Cooking control method and culinary art control device, storage medium and cooking equipment | |
| CN107562091B (en) | Electric cooker and charging identification method and device in cooking process of electric cooker | |
| CN111061202A (en) | Cooking method, cooking appliance and computer-readable storage medium | |
| CN110353469B (en) | Cooking appliance, cooking method and computer storage medium | |
| CN109691900B (en) | Cooking control method and device, frying and baking machine and storage medium | |
| CN111214122A (en) | Control method of cooking appliance | |
| US20080057170A1 (en) | Baking device and method thereof for controlling a reliable browning level | |
| CN112656236B (en) | Control method of cooking appliance, cooking appliance and storage medium | |
| CN109426181A (en) | Control method and control device, computer equipment, storage medium and cooking equipment | |
| CN110353468B (en) | Cooking appliance, cooking method and computer storage medium | |
| CN112120527A (en) | Control method of cooking appliance | |
| CN111938410A (en) | Cooking appliance, control method and device thereof and storage medium | |
| CN110162114B (en) | Method and device for controlling temperature in appliance of food processing device and storage medium | |
| CN110856612B (en) | Control method and device of cooking equipment, cooking equipment and storage medium | |
| CN109752970B (en) | Cooking appliance, detection method and device of cooking appliance and inner pot thereof, storage medium and processor | |
| CN114098403B (en) | Cooking method, cooking appliance and computer storage medium | |
| CN112315331B (en) | Cooking control method and device based on cooking equipment and cooking equipment | |
| CN113349642B (en) | Cooking control method and device, cooking utensil, storage medium and electronic equipment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |