CN111722553A - Operation control method, device, cooking appliance and computer readable storage medium - Google Patents
Operation control method, device, cooking appliance and computer readable storage medium Download PDFInfo
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- CN111722553A CN111722553A CN201910223640.1A CN201910223640A CN111722553A CN 111722553 A CN111722553 A CN 111722553A CN 201910223640 A CN201910223640 A CN 201910223640A CN 111722553 A CN111722553 A CN 111722553A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Manufacturing & Machinery (AREA)
- Cookers (AREA)
Abstract
The invention provides an operation control method, an operation control device, a cooking appliance and a computer readable storage medium, wherein the operation control method comprises the following steps: before cooking the material, acquiring attribute information corresponding to the material; determining corresponding running parameters of the rice waking processing according to the attribute information; and performing rice-waking processing on the material according to the operation parameters, and generating corresponding prompt information, wherein the rice-waking processing is configured to perform soaking preheating processing on the material. Through the technical scheme of the invention, the water absorption efficiency and the water absorption capacity of the material can be improved, so that the taste and the nutritive value of the cooked food are improved, a user can know the rice-waking treatment process more intuitively, and touch operation is convenient to perform in time, so that the use experience of the user is improved.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to an operation control method, an operation control device, a cooking appliance and a computer readable storage medium.
Background
As a common cooking appliance, the electric cooker has the advantages of good taste, high cooking efficiency, good flavor of cooked food, high reliability and the like in pressure cooking, and is widely popularized and applied to daily life of users.
In the related art, when the rice cooker is used for cooking, the rice (or other materials) after being washed is put into the rice cooker, and then the rice is generally directly subjected to high-temperature cooking, which may cause at least the following technical problems:
(1) the cooked rice is hard and has poor taste due to insufficient water absorption and soaking time of the rice.
(2) The soaking temperature influences the water absorption effect of the materials, if the rice absorbs water insufficiently, the rice is easy to undercode, if the rice absorbs water excessively, the difference between the water absorption capacity of the abdomen and the water absorption capacity of the back of the rice grains is large, the rice grains are easy to break, and the taste, the color, the luster and the integrity of the rice grains of the rice are not ideal.
Moreover, any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily known to a person of ordinary skill in the art, and any discussion of the prior art throughout the specification is not an admission that the prior art is necessarily widely known or forms part of common general knowledge in the field.
Disclosure of Invention
The present invention is directed to solving at least one of the problems of the prior art or the related art.
To this end, a first aspect of the present invention is to provide an operation control method.
A second aspect of the present invention is to provide an operation control device.
A third aspect of the present invention is to provide a cooking appliance.
A fourth aspect of the present invention is to provide a computer-readable storage medium.
In order to achieve the above object, according to an embodiment of a first aspect of the present invention, there is provided an operation control method including: before cooking the material, acquiring attribute information corresponding to the material; determining corresponding running parameters of the rice waking processing according to the attribute information; and performing rice-waking processing on the material according to the operation parameters, and generating corresponding prompt information, wherein the rice-waking processing is configured to perform soaking preheating processing on the material.
In the technical scheme, the attribute information corresponding to the material is firstly obtained, the corresponding operation parameter of the rice-waking processing is determined according to the attribute information, then the rice-waking processing is carried out on the material to be cooked according to the operation parameter, and the corresponding prompt information is generated, through the operation control method, on one hand, the cooking appliance has diversified cooking modes, and the operation parameter of the rice-waking processing of different materials is set based on the attribute information, so that the material is fully absorbed with water, the water absorption efficiency can be improved, the flavor and taste of the food can be improved, the color and the shape of the food can be kept, the nutritional value of the food can be more reserved, on the other hand, through the prompt information corresponding to the rice-waking processing, the user can more intuitively know the rice-waking processing process, the user can more know the cooking function, particularly when the rice-waking processing is finished, the user can in time touch-control operation, combines attribute information and the parameter of waking up rice and handling to carry out the cooking of next stage to the material and handles.
Specifically, the attribute information includes at least one of: the type, volume, mass, weight and storage duration of the material.
The soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time, the prompt information can be generated through a prompt component, and the prompt component comprises at least one of a display, a loudspeaker, an indicator light and a communication module.
The operation control method according to the present invention may further include the following technical features:
in the above technical solution, preferably, the prompt message includes at least one of the following: the identification information corresponding to the rice-waking processing, the time information corresponding to the rice-waking processing and the temperature information corresponding to the rice-waking processing are included, and the time information includes at least one of the following: total duration information, remaining duration information, and executed duration information.
In this technical solution, the prompt information may be sent through the prompt component, where the communication module (antenna) may send the prompt information to a terminal device (such as a wearable device, a mobile phone, a tablet, and a smart audio) of a user, and specifically, the transmission of the prompt information may be realized based on communication means such as bluetooth, Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard), infrared, zigbee, and mobile cellular technologies.
Wherein, through the length of time information of the above-mentioned surplus of suggestion, on the one hand, be favorable to the user to know the progress of waking up rice and handling, on the other hand also is favorable to the user to arrange next stage cooking processing.
In any one of the above technical solutions, preferably, determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically includes: if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material; and determining the total time length information and the temperature information of the rice waking treatment according to the variety information.
In the technical scheme, the variety information of the material is determined by analyzing the attribute information of the material, different wake-up rice treatments (mainly the difference between the total time length information and the temperature information) are determined for the materials of different varieties, the water absorption efficiency and the water absorption capacity of the material can be improved, and the cooking efficiency and the cooking taste of the material are favorably improved.
Wherein the designated temperature determines the water absorption efficiency of the material, and the designated total time determines the total water absorption capacity and uniformity of the material, and the designated temperature and the designated total time are generally determined based on the statistics of a large amount of water absorption experiments on the material.
In any one of the above technical solutions, preferably, the determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically further includes: if the attribute information is obtained, analyzing the attribute information to determine the storage time of the material; and adjusting the total time length information of the rice-waking treatment according to the storage time, and adjusting the temperature information of the rice-waking treatment.
In the technical scheme, the storage time of the materials is determined by analyzing the attribute information of the materials, the total time length information and the temperature information of the treatment of the fermented rice are adjusted according to the storage time, and the total time length information and the temperature information of the treatment of the fermented rice can be adjusted according to different material varieties, so that the materials can fully absorb water, the water absorption efficiency can be improved, the flavor and the taste of food can be improved, the color and the shape of the food can be kept, and the nutritive value of the food can be kept more.
The storage time determines the freshness and quality of the material, and the freshness and quality of the material are also important influence factors of the water absorption capacity and the water absorption rate, so that the total time information and the temperature information are adjusted by combining the storage time to improve the water absorption efficiency and the water absorption capacity of the material, and simultaneously, the situation of excessive water absorption capacity is favorably reduced.
In any one of the above technical solutions, preferably, the determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically further includes: if the attribute information is obtained, analyzing the attribute information to determine the cooking amount of the material; determining the liquid amount of the rice-waking treatment according to the cooking amount, wherein the cooking amount is the material amount added into a cooking cavity of the cooking appliance, and the material amount comprises at least one of the following materials: weight, mass and volume.
In this technical scheme, through the attribute information of analysis material, confirm the material volume in the culinary art intracavity to confirm to awaken the required liquid measure of rice processing, especially can reduce the liquid measure and not enough lead to awakening the insufficient condition of rice and take place, reduced the possibility that food pressed from both sides living, thereby improve the water absorption efficiency and the water absorption capacity of material, and then be favorable to promoting the culinary art efficiency and the culinary art taste of material.
In any of the above technical solutions, preferably, the method further includes: if the rice-standing treatment is detected to be completed, cooking the materials; and adjusting the operating parameters of the cooking process according to the operating parameters of the rice-waking processing process and the attribute information of the materials, wherein the operating parameters of the cooking process comprise at least one of firepower, time and pressure.
In the technical scheme, the cooking operation parameter is adjusted according to the operation parameter of the rice-waking treatment process and the attribute information of the material, namely the attribute information of the material and the water absorption amount of the rice-waking treatment process are combined, and the adjusted cooking treatment can meet the edible taste of a user.
Wherein, if the water absorption amount of the unit material is larger, the firepower of the cooking treatment is increased, the pressure of the cooking treatment is reduced, and the time of the cooking treatment is shortened.
It is worth pointing out that, because the water content of the material after the rice-waking processing is high, the material can absorb heat more uniformly and is not easy to break during the subsequent cooking processing, further, the cooking firepower can be improved, meanwhile, the material with high water content can finish cooking more quickly, further, the total cooking time is shortened, and it can be determined according to the statistical data that the operation control scheme based on the application can generally shorten the total cooking time of 10-20 minutes.
According to an embodiment of the second aspect of the present invention, there is provided an operation control device including a processor that performs the steps of: before cooking the material, acquiring attribute information corresponding to the material; determining corresponding running parameters of the rice waking processing according to the attribute information; and performing rice-waking processing on the material according to the operation parameters, and generating corresponding prompt information, wherein the rice-waking processing is configured to perform soaking preheating processing on the material.
In the technical scheme, the attribute information corresponding to the material is firstly obtained, the corresponding operation parameter of the rice-waking processing is determined according to the attribute information, then the rice-waking processing is carried out on the material to be cooked according to the operation parameter, and the corresponding prompt information is generated, through the operation control method, on one hand, the cooking appliance has diversified cooking modes, and the operation parameter of the rice-waking processing of different materials is set based on the attribute information, so that the material is fully absorbed with water, the water absorption efficiency can be improved, the flavor and taste of the food can be improved, the color and the shape of the food can be kept, the nutritional value of the food can be more reserved, on the other hand, through the prompt information corresponding to the rice-waking processing, the user can more intuitively know the rice-waking processing process, the user can more know the cooking function, particularly when the rice-waking processing is finished, the user can in time touch-control operation, combines attribute information and the parameter of waking up rice and handling to carry out the cooking of next stage to the material and handles.
Wherein, the soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time.
Specifically, the attribute information includes at least one of: the type, volume, mass, weight and storage duration of the material.
The soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time, the prompt information can be generated through a prompt component, and the prompt component comprises at least one of a display, a loudspeaker, an indicator light and a communication module.
The operation control device according to the present invention may further include the following features:
in the above technical solution, preferably, the prompt message includes at least one of the following: the identification information corresponding to the rice-waking processing, the time information corresponding to the rice-waking processing and the temperature information corresponding to the rice-waking processing are included, and the time information includes at least one of the following: total duration information, remaining duration information, and executed duration information.
In this technical solution, the prompt information may be sent through the prompt component, where the communication module (antenna) may send the prompt information to a terminal device (such as a wearable device, a mobile phone, a tablet, and a smart audio) of a user, and specifically, the transmission of the prompt information may be realized based on communication means such as bluetooth, Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard), infrared, zigbee, and mobile cellular technologies.
Wherein, through the length of time information of the above-mentioned surplus of suggestion, on the one hand, be favorable to the user to know the progress of waking up rice and handling, on the other hand also is favorable to the user to arrange next stage cooking processing.
In any of the above technical solutions, preferably, the processor determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically executes the following steps: if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material; and determining the total time length information and the temperature information of the rice waking treatment according to the variety information.
In the technical scheme, the variety information of the material is determined by analyzing the attribute information of the material, different wake-up rice treatments (mainly the difference between the total time length information and the temperature information) are determined for the materials of different varieties, the water absorption efficiency and the water absorption capacity of the material can be improved, and the cooking efficiency and the cooking taste of the material are favorably improved.
Wherein the designated temperature determines the water absorption efficiency of the material, and the designated total time determines the total water absorption capacity and uniformity of the material, and the designated temperature and the designated total time are generally determined based on the statistics of a large amount of water absorption experiments on the material.
In any of the above technical solutions, preferably, the processor determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically further performs the following steps: if the attribute information is obtained, analyzing the attribute information to determine the storage time of the material; and adjusting the total time length information of the rice-waking treatment according to the storage time, and adjusting the temperature information of the rice-waking treatment.
In the technical scheme, the storage time of the materials is determined by analyzing the attribute information of the materials, the total time length information and the temperature information of the treatment of the fermented rice are adjusted according to the storage time, and the total time length information and the temperature information of the treatment of the fermented rice can be adjusted according to different material varieties, so that the materials can fully absorb water, the water absorption efficiency can be improved, the flavor and the taste of food can be improved, the color and the shape of the food can be kept, and the nutritive value of the food can be kept more.
The storage time determines the freshness and quality of the material, and the freshness and quality of the material are also important influence factors of the water absorption capacity and the water absorption rate, so that the total time information and the temperature information are adjusted by combining the storage time to improve the water absorption efficiency and the water absorption capacity of the material, and simultaneously, the situation of excessive water absorption capacity is favorably reduced.
In any of the above technical solutions, preferably, the processor determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically further performs the following steps: if the attribute information is obtained, analyzing the attribute information to determine the cooking amount of the material; determining the liquid amount of the rice-waking treatment according to the cooking amount, wherein the cooking amount is the material amount added into a cooking cavity of the cooking appliance, and the material amount comprises at least one of the following materials: weight, mass and volume.
In this technical scheme, through the attribute information of analysis material, confirm the material volume in the culinary art intracavity to confirm to awaken the required liquid measure of rice processing, especially can reduce the liquid measure and not enough lead to awakening the insufficient condition of rice and take place, reduced the possibility that food pressed from both sides living, thereby improve the water absorption efficiency and the water absorption capacity of material, and then be favorable to promoting the culinary art efficiency and the culinary art taste of material.
In any of the above technical solutions, preferably, the processor further performs the following steps: if the rice-standing treatment is detected to be completed, cooking the materials; and adjusting the operating parameters of the cooking process according to the operating parameters of the rice-waking processing process and the attribute information of the materials, wherein the operating parameters of the cooking process comprise at least one of firepower, time and pressure.
In the technical scheme, the cooking operation parameter is adjusted according to the operation parameter of the rice-waking treatment process and the attribute information of the material, namely the attribute information of the material and the water absorption amount of the rice-waking treatment process are combined, and the adjusted cooking treatment can meet the edible taste of a user.
Wherein, if the water absorption amount of the unit material is larger, the firepower of the cooking treatment is increased, the pressure of the cooking treatment is reduced, and the time of the cooking treatment is shortened.
It is worth pointing out that, because the water content of the material after the rice-waking processing is high, the material can absorb heat more uniformly and is not easy to break during the subsequent cooking processing, further, the cooking firepower can be improved, meanwhile, the material with high water content can finish cooking more quickly, further, the total cooking time is shortened, and it can be determined according to the statistical data that the operation control scheme based on the application can generally shorten the total cooking time of 10-20 minutes.
According to an embodiment of the third aspect of the present invention, there is provided a cooking appliance including: the operation control program is stored on the memory and can be operated on the processor, and when being executed by the processor, the operation control program realizes the steps of the operation control method defined by any one technical scheme; and/or comprises the operation control device defined in any one of the above technical solutions.
Therefore, the cooking appliance includes all the advantages of the operation control method defined in any one of the above technical solutions and/or the operation control device defined in any one of the above technical solutions.
Optionally, the cooking appliance is a pressure cooker or an electric cooker.
According to an embodiment of the fourth aspect of the present invention, a computer-readable storage medium is provided, on which a computer program is stored, and the computer program is executed to implement the operation control method defined in any one of the above technical solutions.
Therefore, the computer-readable storage medium includes all the advantages of the operation control method defined in any one of the above technical solutions.
Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
FIG. 1 shows a flow diagram of an operational control method of one embodiment of the present invention;
FIG. 2 is a flow chart illustrating an operation control method according to another embodiment of the present invention;
FIG. 3 is a flow chart illustrating an operation control method according to still another embodiment of the present invention;
FIG. 4 is a flow chart illustrating an operation control method according to still another embodiment of the present invention;
FIG. 5 is a flow chart illustrating an operation control method according to still another embodiment of the present invention;
FIG. 6 shows a schematic block diagram of an operation control apparatus of an embodiment of the present invention;
fig. 7 shows a schematic block diagram of a cooking appliance of an embodiment of the present invention;
FIG. 8 shows a schematic block diagram of a computer-readable storage medium of a specific embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments of the present invention and features of the embodiments may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited to the specific embodiments disclosed below.
Fig. 1 shows a flow chart of an operation control method according to an embodiment of the present invention.
As shown in fig. 1, an operation control method according to an embodiment of the present invention includes:
step S102, before the material is cooked, the attribute information corresponding to the material is obtained.
And step S104, determining corresponding running parameters of the rice waking processing according to the attribute information.
And S106, performing rice waking treatment on the materials according to the operation parameters and generating corresponding prompt information.
In the embodiment, the attribute information corresponding to the material is firstly acquired, the corresponding operation parameter of the rice-waking processing is determined according to the attribute information, then the rice-waking processing is carried out on the material to be cooked according to the operation parameter, and the corresponding prompt information is generated, by the operation control method, on one hand, the cooking appliance has diversified cooking modes, and the operation parameter of the rice-waking processing of different materials is set based on the attribute information, so that the material is fully absorbed with water, the water absorption efficiency can be improved, the flavor and taste of the food can be improved, the color and the shape of the food can be kept, the nutritional value of the food can be more reserved, on the other hand, by generating the prompt information corresponding to the rice-waking processing, the user can more intuitively know the process of the rice-waking processing, the user can more know the cooking function, particularly when the rice-waking processing is finished, the user can in time touch-control operation, combines attribute information and the parameter of waking up rice and handling to carry out the cooking of next stage to the material and handles.
Wherein, the soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time.
Specifically, the attribute information includes at least one of: the type, volume, mass, weight and storage duration of the material.
The soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time, the prompt information can be generated through a prompt component, and the prompt component comprises at least one of a display, a loudspeaker, an indicator light and a communication module.
In an embodiment of the present invention, preferably, the prompt message includes at least one of the following: the identification information corresponding to the rice-waking processing, the time information corresponding to the rice-waking processing and the temperature information corresponding to the rice-waking processing are included, and the time information includes at least one of the following: total duration information, remaining duration information, and executed duration information.
In this embodiment, the prompt information may be sent through the prompt component, where the communication module (antenna) may send the prompt information to a terminal device (such as a wearable device, a mobile phone, a tablet, and a smart audio) of the user, and specifically, the transmission of the prompt information may be implemented based on communication means such as bluetooth, Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard), infrared, zigbee, and mobile cellular technologies.
Wherein, through the length of time information of the above-mentioned surplus of suggestion, on the one hand, be favorable to the user to know the progress of waking up rice and handling, on the other hand also is favorable to the user to arrange next stage cooking processing.
As shown in fig. 2, the determining the corresponding running parameter of the wake-up rice processing according to the attribute information specifically includes:
step S202, if the attribute information is acquired, analyzing the attribute information to determine the variety information and/or the storage time of the material.
And step S204, if the variety information can be determined, determining the total time length information and the temperature information of the rice waking processing according to the variety information.
And step S206, if the storage time can be determined, adjusting the total time length information of the wake-up rice processing according to the storage time, and adjusting the temperature information of the wake-up rice processing.
In the embodiment, the variety information of the material is determined by analyzing the attribute information of the material, different wake-up rice treatments (mainly differences between the total duration information and the temperature information) are determined for different types of materials, the water absorption efficiency and the water absorption capacity of the material can be improved, and the cooking efficiency and the cooking taste of the material are improved.
Wherein the designated temperature determines the water absorption efficiency of the material, and the designated total time determines the total water absorption capacity and uniformity of the material, and the designated temperature and the designated total time are generally determined based on the statistics of a large amount of water absorption experiments on the material.
In addition, the storage time determines the freshness and the quality of the material, and the freshness and the quality of the material are also important influence factors of the water absorption capacity and the water absorption rate, so that the total time length information and the temperature information are adjusted by combining the storage time to improve the water absorption efficiency and the water absorption capacity of the material, and simultaneously, the condition of excessive water absorption capacity is favorably reduced.
The operation parameters of the rice-waking treatment will be specifically described below by taking the kind of the material as an example, as shown in table 1.
TABLE 1
| Species of | Total time length (minutes) | Temperature (degree centigrade) |
| Northeast rice | 30±5 | 55±5 |
| Silk seedling rice | 15±5 | 50±5 |
| Wuchang rice | 20±5 | 25±5 |
| Xiang rice | 20±5 | 25±5 |
| Brown rice | 40±5 | 60±5 |
| Germinating rice | 120±5 | 25±5 |
| Soybean | 60±5 | 30±5 |
| Coarse cereals | 20±5 | 50±5 |
As shown in fig. 3, the determining the corresponding running parameter of the wake-up rice processing according to the attribute information specifically includes: the method specifically comprises the following steps:
step S302, if the attribute information is acquired, analyzing the attribute information to determine the cooking amount of the material.
Step S304, determining the liquid amount for the rice waking treatment according to the cooking amount.
In this embodiment, the cooking volume is a volume of material added to the cooking cavity of the cooking appliance, the volume of material comprising at least one of: weight, quality and volume through the attribute information of analytic material, confirm the material volume in the culinary art intracavity to confirm to awaken the required liquid measure of rice processing, can make the operational parameter of awakening rice processing more accurate, thereby improve the water absorption efficiency and the water absorption capacity of material, and then be favorable to promoting the cooking efficiency and the culinary art taste of material.
Fig. 4 is a flowchart illustrating an operation control method according to still another embodiment of the present invention.
As shown in fig. 4, an operation control method according to still another embodiment of the present invention includes:
step S402, before the material is cooked, acquiring attribute information corresponding to the material.
And S404, determining corresponding running parameters of the rice waking processing according to the attribute information.
And S406, performing rice waking treatment on the materials according to the operation parameters, and generating corresponding prompt information.
Step S408, if the completion of the rice-waking treatment is detected, the material is cooked.
And step S410, adjusting the cooking operation parameters according to the operation parameters of the rice-waking processing process and the attribute information of the materials.
In the embodiment, the cooking operation parameters are adjusted according to the operation parameters of the rice-waking treatment process and the attribute information of the materials, namely the attribute information of the materials and the water absorption amount of the rice-waking treatment process are combined, so that the adjusted cooking process can better meet the eating taste of a user.
Wherein the operation parameters of the cooking treatment comprise at least one of firepower, time and pressure. If the water absorption amount per unit material is larger, the firepower of the cooking treatment is increased, the pressure of the cooking treatment is reduced, and the time of the cooking treatment is shortened.
It is worth pointing out that, because the water content of the material after the rice-waking processing is high, the material can absorb heat more uniformly and is not easy to break during the subsequent cooking processing, further, the cooking firepower can be improved, meanwhile, the material with high water content can finish cooking more quickly, further, the total cooking time is shortened, and it can be determined according to the statistical data that the operation control scheme based on the application can generally shorten the total cooking time of 10-20 minutes.
Fig. 5 illustrates an operation control method according to an embodiment of the present invention. As shown in fig. 5, the control method includes:
step S502, scanning the input device.
Step S504 is executed if the user selects the wake-up function, if yes, step S506 is executed, and if not, step S518 is executed.
In step S506, a wake-up processing routine is executed.
And step S508, judging the variety information of the material.
And step S510, if the material is judged to be the long-shaped rice, the rice standing time of the long-shaped rice is determined to be 20-30 min, and the temperature is 45-55 ℃.
And S512, if the material is judged to be the polished round-grained rice, determining that the rice standing time of the polished round-grained rice is 15min and the temperature is 25 ℃.
And step S514, starting the rice waking processing, generating a prompt for executing the rice waking processing, and displaying the remaining time of the rice waking by the nixie tube.
And step S516, finishing the rice waking processing and generating a rice waking finishing prompt.
In step S518, a cooking process flow is executed.
In this embodiment, the rice grains are short and round, and the time required for the rice grains to absorb water uniformly and sufficiently is long, so the rice standing time is usually set to be between 20min and 30min, and the rice standing temperature is usually set to be between 45 ℃ and 55 ℃.
In the embodiment, the long-shaped rice has long and thin rice grains and is easy to break, the water absorption time is about 15min, and the temperature for waking up the rice is about 25 ℃.
Fig. 6 shows a schematic block diagram of an operation control device of an embodiment of the present invention.
As shown in fig. 6, the operation control apparatus 600 according to the embodiment of the present invention includes a processor 602, and the processor 602 performs the following steps: before cooking the material, acquiring attribute information corresponding to the material; determining corresponding running parameters of the rice waking processing according to the attribute information; and performing rice-waking processing on the material according to the operation parameters, and generating corresponding prompt information, wherein the rice-waking processing is configured to perform soaking preheating processing on the material.
In the technical scheme, the attribute information corresponding to the material is firstly obtained, the corresponding operation parameter of the rice-waking processing is determined according to the attribute information, then the rice-waking processing is carried out on the material to be cooked according to the operation parameter, and the corresponding prompt information is generated, through the operation control method, on one hand, the cooking appliance has diversified cooking modes, and the operation parameter of the rice-waking processing of different materials is set based on the attribute information, so that the material is fully absorbed with water, the water absorption efficiency can be improved, the flavor and taste of the food can be improved, the color and the shape of the food can be kept, the nutritional value of the food can be more reserved, on the other hand, through the prompt information corresponding to the rice-waking processing, the user can more intuitively know the rice-waking processing process, the user can more know the cooking function, particularly when the rice-waking processing is finished, the user can in time touch-control operation, combines attribute information and the parameter of waking up rice and handling to carry out the cooking of next stage to the material and handles.
Wherein, the soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time.
Specifically, the attribute information includes at least one of: the type, volume, mass, weight and storage duration of the material.
The soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time, the prompt information can be generated through a prompt component, and the prompt component comprises at least one of a display, a loudspeaker, an indicator light and a communication module.
The operation control device 600 according to the present invention may further include the following features:
in the above technical solution, preferably, the prompt message includes at least one of the following: the identification information corresponding to the rice-waking processing, the time information corresponding to the rice-waking processing and the temperature information corresponding to the rice-waking processing are included, and the time information includes at least one of the following: total duration information, remaining duration information, and executed duration information.
In this technical solution, the prompt information may be sent through the prompt component, where the communication module (antenna) may send the prompt information to a terminal device (such as a wearable device, a mobile phone, a tablet, and a smart audio) of a user, and specifically, the transmission of the prompt information may be realized based on communication means such as bluetooth, Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard), infrared, zigbee, and mobile cellular technologies.
Wherein, through the length of time information of the above-mentioned surplus of suggestion, on the one hand, be favorable to the user to know the progress of waking up rice and handling, on the other hand also is favorable to the user to arrange next stage cooking processing.
In any of the above technical solutions, preferably, the processor 602 determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically executes the following steps: if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material; and determining the total time length information and the temperature information of the rice waking treatment according to the variety information.
In the technical scheme, the variety information of the material is determined by analyzing the attribute information of the material, different wake-up rice treatments (mainly the difference between the total time length information and the temperature information) are determined for the materials of different varieties, the water absorption efficiency and the water absorption capacity of the material can be improved, and the cooking efficiency and the cooking taste of the material are favorably improved.
Wherein the designated temperature determines the water absorption efficiency of the material, and the designated total time determines the total water absorption capacity and uniformity of the material, and the designated temperature and the designated total time are generally determined based on the statistics of a large amount of water absorption experiments on the material.
In any of the above technical solutions, preferably, the processor 602 determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically further performs the following steps: if the attribute information is obtained, analyzing the attribute information to determine the storage time of the material; and adjusting the total time length information of the rice-waking treatment according to the storage time, and adjusting the temperature information of the rice-waking treatment.
In the technical scheme, the storage time of the materials is determined by analyzing the attribute information of the materials, the total time length information and the temperature information of the treatment of the fermented rice are adjusted according to the storage time, and the total time length information and the temperature information of the treatment of the fermented rice can be adjusted according to different material varieties, so that the materials can fully absorb water, the water absorption efficiency can be improved, the flavor and the taste of food can be improved, the color and the shape of the food can be kept, and the nutritive value of the food can be kept more.
The storage time determines the freshness and quality of the material, and the freshness and quality of the material are also important influence factors of the water absorption capacity and the water absorption rate, so that the total time information and the temperature information are adjusted by combining the storage time to improve the water absorption efficiency and the water absorption capacity of the material, and simultaneously, the situation of excessive water absorption capacity is favorably reduced.
In any of the above technical solutions, preferably, the processor 602 determines the corresponding operation parameter of the wakeup rice processing according to the attribute information, and specifically further performs the following steps: if the attribute information is obtained, analyzing the attribute information to determine the cooking amount of the material; determining the liquid amount of the rice-waking treatment according to the cooking amount, wherein the cooking amount is the material amount added into a cooking cavity of the cooking appliance, and the material amount comprises at least one of the following materials: weight, mass and volume.
In this technical scheme, through the attribute information of analysis material, confirm the material volume in the culinary art intracavity to confirm to awaken the required liquid measure of rice processing, especially can reduce the liquid measure and not enough lead to awakening the insufficient condition of rice and take place, reduced the possibility that food pressed from both sides living, thereby improve the water absorption efficiency and the water absorption capacity of material, and then be favorable to promoting the culinary art efficiency and the culinary art taste of material.
In any of the above solutions, preferably, the steps executed by the processor 602 further include: if the rice-standing treatment is detected to be completed, cooking the materials; and adjusting the operating parameters of the cooking process according to the operating parameters of the rice-waking processing process and the attribute information of the materials, wherein the operating parameters of the cooking process comprise at least one of firepower, time and pressure.
In the technical scheme, the cooking operation parameter is adjusted according to the operation parameter of the rice-waking treatment process and the attribute information of the material, namely the attribute information of the material and the water absorption amount of the rice-waking treatment process are combined, and the adjusted cooking treatment can meet the edible taste of a user.
Wherein, if the water absorption amount of the unit material is larger, the firepower of the cooking treatment is increased, the pressure of the cooking treatment is reduced, and the time of the cooking treatment is shortened.
It is worth pointing out that, because the water content of the material after the rice-waking processing is high, the material can absorb heat more uniformly and is not easy to break during the subsequent cooking processing, further, the cooking firepower can be improved, meanwhile, the material with high water content can finish cooking more quickly, further, the total cooking time is shortened, and it can be determined according to the statistical data that the operation control scheme based on the application can generally shorten the total cooking time of 10-20 minutes.
Fig. 7 shows a schematic block diagram of a cooking appliance of an embodiment of the present invention.
As shown in fig. 7, a cooking appliance 700 of an embodiment of the present invention includes: such as the operation control device 600 shown in fig. 6.
The operation control device 600 may be an MCU (micro control unit), a CPU (central processing unit 602), a digital signal processing chip, a single chip, an embedded device, or the like.
FIG. 8 shows a schematic block diagram of a computer-readable storage medium of a specific embodiment of the present invention.
As shown in fig. 8, a computer-readable storage medium 800 of an embodiment of the present invention has a computer program 802 stored thereon, and the computer program 802 implements the following steps when executed by the processor 602: before cooking the material, acquiring attribute information corresponding to the material; determining corresponding running parameters of the rice waking processing according to the attribute information; and performing rice-waking processing on the material according to the operation parameters, and generating corresponding prompt information, wherein the rice-waking processing is configured to perform soaking preheating processing on the material.
In the technical scheme, the attribute information corresponding to the material is firstly obtained, the corresponding operation parameter of the rice-waking processing is determined according to the attribute information, then the rice-waking processing is carried out on the material to be cooked according to the operation parameter, and the corresponding prompt information is generated, through the operation control method, on one hand, the cooking appliance has diversified cooking modes, and the operation parameter of the rice-waking processing of different materials is set based on the attribute information, so that the material is fully absorbed with water, the water absorption efficiency can be improved, the flavor and taste of the food can be improved, the color and the shape of the food can be kept, the nutritional value of the food can be more reserved, on the other hand, through the prompt information corresponding to the rice-waking processing, the user can more intuitively know the rice-waking processing process, the user can more know the cooking function, particularly when the rice-waking processing is finished, the user can in time touch-control operation, combines attribute information and the parameter of waking up rice and handling to carry out the cooking of next stage to the material and handles.
Wherein, the soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time.
Specifically, the attribute information includes at least one of: the type, volume, mass, weight and storage duration of the material.
The soaking preheating treatment is to soak the materials according to the specified temperature and the specified total time, the prompt information can be generated through a prompt component, and the prompt component comprises at least one of a display, a loudspeaker, an indicator light and a communication module.
In the above technical solution, preferably, the prompt message includes at least one of the following: the identification information corresponding to the rice-waking processing, the time information corresponding to the rice-waking processing and the temperature information corresponding to the rice-waking processing are included, and the time information includes at least one of the following: total duration information, remaining duration information, and executed duration information.
In this technical solution, the prompt information may be sent through the prompt component, where the communication module (antenna) may send the prompt information to a terminal device (such as a wearable device, a mobile phone, a tablet, and a smart audio) of a user, and specifically, the transmission of the prompt information may be realized based on communication means such as bluetooth, Wi-Fi (Wireless Fidelity, Wireless local area network based on IEEE 802.11b standard), infrared, zigbee, and mobile cellular technologies.
Wherein, through the length of time information of the above-mentioned surplus of suggestion, on the one hand, be favorable to the user to know the progress of waking up rice and handling, on the other hand also is favorable to the user to arrange next stage cooking processing.
In any one of the above technical solutions, preferably, determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically includes: if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material; and determining the total time length information and the temperature information of the rice waking treatment according to the variety information.
In the technical scheme, the variety information of the material is determined by analyzing the attribute information of the material, different wake-up rice treatments (mainly the difference between the total time length information and the temperature information) are determined for the materials of different varieties, the water absorption efficiency and the water absorption capacity of the material can be improved, and the cooking efficiency and the cooking taste of the material are favorably improved.
Wherein the designated temperature determines the water absorption efficiency of the material, and the designated total time determines the total water absorption capacity and uniformity of the material, and the designated temperature and the designated total time are generally determined based on the statistics of a large amount of water absorption experiments on the material.
In any one of the above technical solutions, preferably, determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically includes: if the attribute information is obtained, analyzing the attribute information to determine the storage time of the material; and adjusting the total time length information of the rice-waking treatment according to the storage time, and adjusting the temperature information of the rice-waking treatment.
In the technical scheme, the storage time of the materials is determined by analyzing the attribute information of the materials, the total time length information and the temperature information of the treatment of the fermented rice are adjusted according to the storage time, and the total time length information and the temperature information of the treatment of the fermented rice can be adjusted according to different material varieties, so that the materials can fully absorb water, the water absorption efficiency can be improved, the flavor and the taste of food can be improved, the color and the shape of the food can be kept, and the nutritive value of the food can be kept more.
The storage time determines the freshness and quality of the material, and the freshness and quality of the material are also important influence factors of the water absorption capacity and the water absorption rate, so that the total time information and the temperature information are adjusted by combining the storage time to improve the water absorption efficiency and the water absorption capacity of the material, and simultaneously, the situation of excessive water absorption capacity is favorably reduced.
In any one of the above technical solutions, preferably, the determining the corresponding running parameter of the wakefulness processing according to the attribute information specifically further includes: if the attribute information is obtained, analyzing the attribute information to determine the cooking amount of the material; determining the liquid amount of the rice-waking treatment according to the cooking amount, wherein the cooking amount is the material amount added into a cooking cavity of the cooking appliance, and the material amount comprises at least one of the following materials: weight, mass and volume.
In this technical scheme, through the attribute information of analysis material, confirm the material volume in the culinary art intracavity to confirm to awaken the required liquid measure of rice processing, especially can reduce the liquid measure and not enough lead to awakening the insufficient condition of rice and take place, reduced the possibility that food pressed from both sides living, thereby improve the water absorption efficiency and the water absorption capacity of material, and then be favorable to promoting the culinary art efficiency and the culinary art taste of material.
In any of the above technical solutions, preferably, the method further includes: if the rice-standing treatment is detected to be completed, cooking the materials; and adjusting the operating parameters of the cooking process according to the operating parameters of the rice-waking processing process and the attribute information of the materials, wherein the operating parameters of the cooking process comprise at least one of firepower, time and pressure.
In the technical scheme, the cooking operation parameter is adjusted according to the operation parameter of the rice-waking treatment process and the attribute information of the material, namely the attribute information of the material and the water absorption amount of the rice-waking treatment process are combined, and the adjusted cooking treatment can meet the edible taste of a user.
Wherein, if the water absorption amount of the unit material is larger, the firepower of the cooking treatment is increased, the pressure of the cooking treatment is reduced, and the time of the cooking treatment is shortened.
It is worth pointing out that, because the water content of the material after the rice-waking processing is high, the material can absorb heat more uniformly and is not easy to break during the subsequent cooking processing, further, the cooking firepower can be improved, meanwhile, the material with high water content can finish cooking more quickly, further, the total cooking time is shortened, and it can be determined according to the statistical data that the operation control scheme based on the application can generally shorten the total cooking time of 10-20 minutes.
First, the cooking appliance 700 has a processor 602, and a system clock or a timer 610 electrically connected to an external device is built in the processor 602 to precisely time and control the cooking process and the rice process.
Secondly, cooking utensil 700 possesses a set of suggestion subassembly 604, and suggestion subassembly 604 can generate the tip information, and the tip information can send through above-mentioned communication module, and wherein, communication antenna can send the tip information to user's terminal equipment (for example, wearable equipment, cell-phone, flat board and intelligent stereo set), specifically, can realize the transmission of tip information based on communication means such as bluetooth, Wi-Fi, infrared, purple bee and mobile cellular technology.
The identification information in the prompt message can be in the form of light, letters, Chinese characters or icons.
Thirdly, the cooking appliance 700 is provided with a set of heating components 606, the heating components 606 are electrically connected to the processor 602, and the heating components 606 work according to a real-time power time curve or a firepower gear time curve, so as to realize cooking and heating of cookware and materials.
Again, cooking appliance 700 is provided with a set of precision thermometers 608, thermometers 608 are electrically connected to processor 602, and thermometers 608 are mercury or infrared radiometers that can obtain temperature values for the cooking process and the rice-waking process.
Again, cooking utensil 700 is provided with a set of wakemeter assembly 612, wakemeter assembly 612 is connected to processor 602, and wakemeter assembly 612 can provide quantitative liquid for soaking for the cooking chamber, and triggers heating assembly 606 to work with the specified power, namely wakemeter the material according to attribute information.
The technical scheme of the invention is explained in detail by combining the drawings, and the invention provides the operation control method, the operation control device, the cooking utensil and the computer readable storage medium.
The steps in the method of the invention can be sequentially adjusted, combined and deleted according to actual needs.
The units in the device of the invention can be merged, divided and deleted according to actual needs.
It will be understood by those skilled in the art that all or part of the steps in the methods of the embodiments described above may be implemented by instructions associated with a program, which may be stored in a computer-readable storage medium, where the storage medium includes Read-Only Memory (ROM), Random Access Memory (RAM), Programmable Read-Only Memory (PROM), Erasable Programmable Read-Only Memory (EPROM), One-time Programmable Read-Only Memory (OTPROM), Electrically Erasable Programmable Read-Only Memory (EEPROM), compact disc-Read-Only Memory (CD-ROM), or other Memory, magnetic disk, magnetic tape, or magnetic tape, Or any other medium which can be used to carry or store data and which can be read by a computer.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (14)
1. An operation control method for a cooking appliance, the operation control method comprising:
before the material is cooked, acquiring attribute information corresponding to the material;
determining corresponding running parameters of the rice waking processing according to the attribute information;
performing rice-waking treatment on the materials according to the operation parameters and generating corresponding prompt information,
wherein the standing rice treatment is configured to perform soaking preheating treatment on the materials.
2. The operation control method according to claim 1,
the prompt message comprises at least one of the following: identification information corresponding to the rice-waking process, time information corresponding to the rice-waking process and temperature information corresponding to the rice-waking process,
the time information includes at least one of: total duration information, remaining duration information, and executed duration information.
3. The operation control method according to claim 1, wherein determining the corresponding operation parameter of the wake-up rice processing according to the attribute information specifically includes:
if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material;
and determining the total time length information and the temperature information of the rice standing treatment according to the variety information.
4. The operation control method according to claim 3, wherein determining the corresponding operation parameter of the wake-up processing according to the attribute information specifically includes:
if the attribute information is acquired, analyzing the attribute information to determine the storage time of the material;
and adjusting the total time length information of the rice processing according to the storage time, and adjusting the temperature information of the rice processing.
5. The operation control method according to claim 1, wherein determining the corresponding operation parameter of the wake-up processing according to the attribute information specifically includes:
if the attribute information is acquired, analyzing the attribute information to determine the cooking amount of the material;
determining the liquid amount of the waking rice treatment according to the cooking amount,
wherein the cooking volume is a material volume added into a cooking cavity of the cooking appliance, and the material volume comprises at least one of the following: weight, mass and volume.
6. The operation control method according to any one of claims 1 to 5, characterized by further comprising:
if the rice-waking treatment is detected to be completed, the material is cooked;
adjusting the cooking process operation parameters according to the operation parameters of the rice-waking process and the attribute information of the materials,
wherein the operation parameters of the cooking treatment comprise at least one of firepower, time and pressure.
7. An operation control device adapted for a cooking appliance, characterized in that the operation control device comprises a processor which performs the steps of:
before the material is cooked, acquiring attribute information corresponding to the material;
determining corresponding running parameters of the rice waking processing according to the attribute information;
performing rice-waking treatment on the materials according to the operation parameters and generating corresponding prompt information,
wherein the standing rice treatment is configured to perform soaking preheating treatment on the materials.
8. The operation control device according to claim 7,
the prompt message comprises at least one of the following: identification information corresponding to the rice-waking process, time information corresponding to the rice-waking process and temperature information corresponding to the rice-waking process,
the time information includes at least one of: total duration information, remaining duration information, and executed duration information.
9. The operation control device according to claim 7, wherein determining the corresponding operation parameter of the wake-up rice processing according to the attribute information specifically includes:
if the attribute information is acquired, analyzing the attribute information to determine the variety information of the material;
and determining the total time length information and the temperature information of the rice standing treatment according to the variety information.
10. The operation control device according to claim 9, wherein determining the corresponding operation parameter of the wake-up rice processing according to the attribute information specifically includes:
if the attribute information is acquired, analyzing the attribute information to determine the storage time of the material;
and adjusting the total time length information of the rice processing according to the storage time, and adjusting the temperature information of the rice processing.
11. The operation control device according to claim 7, wherein the determining of the corresponding operation parameter of the wakeup rice process according to the attribute information further includes:
if the attribute information is acquired, analyzing the attribute information to determine the cooking amount of the material;
determining the liquid amount of the waking rice treatment according to the cooking amount,
wherein the cooking volume is a material volume added into a cooking cavity of the cooking appliance, and the material volume comprises at least one of the following: weight, mass and volume.
12. The operation control device according to any one of claims 7 to 11, characterized by further comprising:
if the rice-waking treatment is detected to be completed, the material is cooked;
adjusting the cooking process operation parameters according to the operation parameters of the rice-waking process and the attribute information of the materials,
wherein the operation parameters of the cooking treatment comprise at least one of firepower, time and pressure.
13. A cooking appliance, comprising:
a memory, a processor and an operation control program stored on the memory and executable on the processor, the operation control program, when executed by the processor, implementing the steps of the operation control method according to any one of claims 1 to 6;
and/or comprising an operation control device according to any one of claims 7 to 12.
14. A computer-readable storage medium, on which a computer program is stored, characterized in that the computer program, when executed, implements the steps of the operation control method according to any one of claims 1 to 6.
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| CN111722553B (en) | 2022-03-25 |
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