CN112656195A

CN112656195A - Cooking method, device, equipment and storage medium

Info

Publication number: CN112656195A
Application number: CN201910984900.7A
Authority: CN
Inventors: 张威威; 何毅东; 李信合; 王伟君; 杨立萍; 麻百忠; 郑量; 李寿军
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2019-10-16
Filing date: 2019-10-16
Publication date: 2021-04-16
Anticipated expiration: 2039-10-16
Also published as: CN112656195B

Abstract

The embodiment of the application discloses a cooking method, a cooking device, equipment and a storage medium, wherein the method comprises the following steps: obtaining a specific cooking operation; starting a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; and cooking the food material according to the food material amount and the cooking parameters.

Description

Cooking method, device, equipment and storage medium

Technical Field

The embodiment of the application relates to but not limited to household appliance technologies, and in particular relates to a cooking method, a cooking device, cooking equipment and a storage medium.

Background

With the pace of life increasing, users are increasingly pursuing fast cooking of food materials. However, the conventional cooking apparatus is time-consuming when cooking food materials, and generally takes tens of minutes or even one hour of the user. A cooking apparatus capable of cooking food materials rapidly is lacking in the market at present.

Disclosure of Invention

In view of the above, embodiments of the present application provide a cooking method and apparatus, a device, and a storage medium to solve at least one problem in the related art.

The technical scheme of the embodiment of the application is realized as follows:

in one aspect, an embodiment of the present application provides a cooking method, including:

obtaining a specific cooking operation;

starting a specific cooking function in response to the specific cooking operation;

when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

and cooking the food material according to the food material amount and the cooking parameters.

In another aspect, an embodiment of the present application provides a cooking apparatus, including:

a first obtaining module for obtaining a specific cooking operation;

the starting module is used for responding to the specific cooking operation and starting a specific cooking function;

a second obtaining module, configured to determine that water held in the pot is hot water, use a hot water identifier as a cooking parameter, and obtain a food material amount of a food material in the cooking device; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

and the cooking module is used for cooking the food materials according to the food material quantity and the cooking parameters.

an operation detection assembly for detecting a specific cooking operation;

a control assembly for obtaining a specific cooking operation; starting a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

In yet another aspect, embodiments of the present application provide a computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to implement steps in the cooking method.

In the embodiment of the application, a specific cooking operation is obtained; starting a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; cooking the food material according to the food material amount and the cooking parameters; when cooking equipment received specific culinary art operation like this, confirm when the water that holds in the pan is hot water, regard as the culinary art parameter with the hot water sign, and cook according to the edible material volume that obtains eating the material, so, can accelerate the culinary art process, shorten and cook and eat the material and spend long time to accomplish quick, full automatic control culinary art process, and then let the user taste food easily high-efficiently.

Drawings

FIG. 1A is a schematic diagram of a cooking apparatus according to an embodiment of the present disclosure;

fig. 1B is a schematic flow chart illustrating an implementation of a cooking method according to an embodiment of the present disclosure;

fig. 1C is a schematic view of an exemplary operation panel provided in an embodiment of the present application;

fig. 2 is a schematic flow chart of another cooking method provided in the embodiment of the present application;

fig. 3 is a schematic flow chart illustrating a further cooking method provided in an embodiment of the present application;

fig. 4 is a schematic flow chart illustrating an implementation of another cooking method provided in the embodiment of the present application;

fig. 5A is a schematic flow chart illustrating an implementation of another cooking method according to an embodiment of the present application;

fig. 5B is a schematic flow chart illustrating an implementation of a hot water cooking method according to an embodiment of the present disclosure;

fig. 5C is a schematic flow chart illustrating an implementation of the method for identifying an amount of rice water according to the embodiment of the present application;

fig. 5D is a schematic flow chart illustrating another hot water cooking method according to an embodiment of the present disclosure;

fig. 5E is a schematic flow chart illustrating an implementation of a hot water cooking method according to an embodiment of the present application;

fig. 5F is a schematic flow chart illustrating an implementation of a cold and hot water determining method according to an embodiment of the present application;

fig. 5G is a schematic flow chart illustrating an implementation of a method for identifying a rice water amount according to an embodiment of the present application;

fig. 5H is a schematic flow chart illustrating another hot water cooking method according to an embodiment of the present disclosure;

fig. 6A is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure;

fig. 6B is a schematic structural diagram of another cooking device provided in the embodiment of the present application;

fig. 6C is a schematic structural diagram of another cooking apparatus according to an embodiment of the present disclosure;

fig. 6D is a schematic structural diagram of another cooking apparatus provided in the embodiment of the present application;

fig. 6E is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure;

fig. 7A is a schematic structural diagram of a cooking apparatus according to an embodiment of the present disclosure;

fig. 7B is a schematic structural diagram of another cooking apparatus provided in the embodiment of the present application;

fig. 7C is a schematic structural diagram of another cooking apparatus according to an embodiment of the present disclosure;

fig. 7D is a schematic structural diagram of another cooking apparatus according to an embodiment of the present application.

Detailed Description

The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application.

It should be understood that some of the embodiments described herein are only for explaining the technical solutions of the present application, and are not intended to limit the technical scope of the present application.

This embodiment provides a cooking device first, and fig. 1A is a schematic diagram of a composition structure of the cooking device in the embodiment of the present application, as shown in fig. 1A, the cooking device includes:

the top temperature detection assembly 101 is used for detecting a top temperature value in the cooking equipment;

a bottom temperature detection component 102 for detecting a bottom temperature value within the cooking apparatus;

an ambient temperature detection component 103 for detecting an ambient temperature value outside the cooking apparatus;

the top temperature sensing assembly 101, the bottom temperature sensing assembly 102, and the ambient temperature sensing assembly 103 may be collectively referred to as temperature sensing assemblies. It should be noted that in some embodiments, the cooking apparatus may include at least any one of the "top temperature detection assembly 101, the bottom temperature detection assembly 102, and the ambient temperature detection assembly 103". When the temperature detection assembly is realized, the temperature detection assembly can be a contact temperature measurement assembly and a non-contact temperature measurement assembly. The contact type temperature measuring assembly can be a thermocouple temperature measuring assembly, a thermal resistance temperature measuring assembly, a temperature sensor and the like. The non-contact temperature measuring unit can be an electric heating type sensing assembly, a photoelectric detector and other sensing assemblies. And the cooking equipment can be an electric cooker, an electric pressure cooker and the like.

In some embodiments, the temperature detection assembly may include a temperature detection assembly disposed at a bottom of the cooking apparatus for detecting a temperature value at the bottom of the cooking apparatus; in other embodiments, the temperature detection assembly may include a temperature detection assembly disposed at a top of the cooking appliance for detecting a temperature value at the top of the cooking appliance; in still other embodiments, the temperature sensing assembly may include both a temperature sensing assembly disposed at the top of the cooking apparatus and a temperature sensing assembly disposed at the bottom. When implemented, the top temperature detecting part 101 may be provided on an upper cover of the cooking apparatus to detect a temperature of the upper cover of the cooking apparatus; the bottom temperature detecting part 102 may be provided at a bottom of a pot of the cooking apparatus to detect a temperature of the bottom of the pot of the cooking apparatus.

In order to detect a temperature value more accurately and avoid errors caused by large ambient temperature differences (in winter and summer), the ambient temperature may be introduced as a reference during implementation, and the temperature detection assembly may further include an ambient temperature detection assembly 103, for example, an IGBT (Insulated Gate Bipolar Transistor) module may be used, and the external ambient temperature may be detected by the IGBT module to be introduced as a reference temperature during implementation. It should be noted that, in other embodiments, the cooking device may also use the external ambient temperature as the reference temperature through other manners such as network, transmission by other devices, and the like. For example, the external environment temperature is transmitted to the cooking device through a terminal such as a mobile phone, or the external environment temperature shared by the smart home devices is transmitted to the cooking device.

Therefore, the temperature detection assembly can also comprise an IGBT module for detecting the external environment temperature, and when the temperature detection assembly is implemented, the temperature detection assembly can be implemented by utilizing the IGBT module in the heating assembly in the cooking equipment; in some embodiments, the temperature detection assembly may include a temperature detection assembly disposed at a bottom of the cooking apparatus and an IGBT module disposed on the cooking apparatus; in other embodiments, the temperature detection assembly may further include a temperature detection assembly disposed at the top of the cooking apparatus and an IGBT module disposed on the cooking apparatus; in still other embodiments, the temperature detection assembly may include a temperature detection assembly disposed at a top of the cooking apparatus, a temperature detection assembly disposed at a bottom of the cooking apparatus, and an IGBT module disposed on the cooking apparatus at the same time.

A control component 104 for receiving a temperature signal (temperature value) transmitted by a temperature detection component (e.g., at least one of the top temperature detection component 101, the bottom temperature detection component 102, and the ambient temperature detection component 103), and transmitting heating and non-heating commands to the heating component by performing the methods provided in the following embodiments;

when implemented, the control component may be a control circuit, controller, or the like.

The heating component 105 is used for receiving heating and non-heating commands transmitted by the control component, and when the heating commands are received, heating operation is carried out on food materials; and when a non-heating command is received, performing non-heating operation on the food material.

When implemented, the heating assembly may be any form of device capable of heating the food material, such as an electric heating wire, an electric heating coil, an electromagnetic heating coil, and the like.

It should be noted that in some embodiments, the cooking appliance may also include other components, such as an image sensor, etc.

The present embodiment proposes a cooking method, which is applied to a cooking device, and the functions implemented by the method can be implemented by a control component in the cooking device, such as a processor calling a program code, although the program code can be stored in a computer storage medium, and the cooking device at least comprises the control component and the storage medium.

Referring to fig. 1B, a cooking method provided in an embodiment of the present application includes:

step 100, obtaining specific cooking operation;

here, step 100 may be implemented by a control component in the cooking apparatus. The specific cooking operation is used to realize a fast cooking function, wherein the cooking may be a cooking staple food or a cooking dish, and the embodiment is not limited. The cooking operation may be a key operation, or other realizable operations such as a voice operation and a touch operation.

In some embodiments, as shown in fig. 1C, a new function key "fast rice cooking" is provided on the display panel of the cooking device, as a shortcut key on the panel of the cooking device, and the user presses the shortcut key to start the fast rice cooking function. When a user presses the fast cooking function key, the detection component of the cooking device can detect the specific cooking operation, and then the detection component transmits the specific cooking operation to the control component of the cooking device, so that the control component obtains the specific cooking operation.

In other embodiments, a voice collecting component is arranged on the cooking device, the voice of the user is collected through the voice collecting component, and if the keyword 'fast cooking' is included in the voice, the voice collecting component obtains the specific cooking operation.

Step 110, responding to the specific cooking operation, and starting a specific cooking function;

here, the specific cooking function includes a quick rice cooking function. Step 110 may be implemented by a control component in the cooking appliance.

And 120, when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of the food material in the cooking equipment, wherein the hot water identifier is used for representing that the water contained in the cooking equipment is the hot water.

Wherein the food material comprises rice, beans or other cereals and potato crops; the hot water is water with a temperature in degrees celsius above a set temperature threshold. In some embodiments, a water temperature greater than 70 ℃ may be considered hot water; in other embodiments, the temperature threshold may be set to other temperature thresholds such as 65 ℃.

In some embodiments, the cooking parameter may further include a cold water flag, the cold water flag being indicative that the water contained in the cooking apparatus is cold water.

In the embodiment of the present application, step 120 may be implemented by a control component in the cooking apparatus. Obtaining the amount of food material in the cooking device comprises receiving the amount of food material input by a user, or identifying the amount of food material; in an embodiment, the method further comprises: identifying a food material amount of a food material in the cooking device. The amount of food material received from the user input may be: the user selects the amount of food material (e.g., rice water) on an interface of the cooking device or on a terminal in communication with the cooking device, such that the cooking device receives the amount of food material input by the user. When the method is implemented, the food material quantity can be identified in various ways, for example, when a camera is arranged on the cooking equipment, the inside of the equipment can be shot through the camera to obtain a target image; the target image is analyzed to determine the amount of the food material in the target image, for example, the water level line of water added in the cooking device, the water level line of household rice is identified. Generally, a temperature detection assembly and a heating assembly are arranged on a cooking device, and in the following embodiments of the present application, the food material amount identification is realized by using the existing temperature detection assembly and heating assembly.

And step 130, cooking the food material according to the food material amount and the cooking parameters.

In the embodiment of the present application, step 130 may be implemented by a control component in the cooking apparatus.

Fig. 1C is a schematic view of an exemplary operation panel provided in an embodiment of the present application, as shown in fig. 1C, when a user presses a "fast rice cooking" function key, the cooking apparatus enters a fast rice cooking mode.

It should be noted that the operation panel of the cooking device not only has a fast cooking key, but also includes a normal cooking key, a start key, a heat preservation/cancel key, an appointment key, a special key, a rice key and a fragrant porridge key. As shown in fig. 1C, when a general cooking key is pressed on an operation panel of the cooking appliance, the cooking appliance performs cooking in a general cooking mode; when the start button is pressed, the heating function of the cooking equipment is triggered; when the heat preservation/cancel button is pressed, the heat preservation or cancel function of the cooking apparatus is triggered.

For example, the cooking apparatus may set an initial cooking time period for cooking in the fast cooking mode to 18 minutes; the initial cooking time period when cooking is performed in the ordinary cooking mode is set to 35 minutes. When the fast cooking key is pressed on the operation panel shown in fig. 1C, the initial cooking time period of 18 minutes is displayed on the display of fig. 1C, and when the general cooking key is pressed, the general cooking time period of 35 minutes is displayed on the display. This is not particularly limited in the embodiments of the present application.

In the embodiment of the application, a specific cooking operation is obtained; starting a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; cooking the food material according to the food material amount and the cooking parameters; when cooking equipment received specific culinary art operation like this, confirm water that holds in the pan is hot water, and cooks edible material according to the edible material volume that obtains, so, can accelerate the culinary art process, shorten and cook edible material and spend long time to accomplish quick, full automatic control culinary art process, and then let the user taste food easily high-efficiently.

With the pace of life increasing, users are increasingly pursuing fast cooking of food materials. However, the conventional cooking appliance does not have a function of detecting the amount of the cooking food, so that when the amount of the cooking food is small, the user is required to cook the rice for a long time for cooking a default amount of the food (which may be a maximum amount of the cooking device or more than half of the maximum amount), which may take a long time for the user, for example, several tens of minutes or even one hour, and furthermore, the hardness of the cooked rice is easily soft. The embodiment of the application provides a cooking method, which can detect the amount of cooked food materials and further cook the food materials according to the amount of the food materials so as to shorten the cooking time.

An embodiment of the present application provides a cooking method applied to a cooking apparatus, as shown in fig. 2, the method including:

step 200, obtaining specific cooking operation;

step 201, responding to the specific cooking operation, and starting a specific cooking function;

step 202, when the water in the pot is determined to be hot water, identifying the food material amount of the food material by taking a hot water identifier as a cooking parameter and according to a temperature value which is increased by heating the food material by a set heating parameter value; or identifying the food material amount of the food material according to a heating parameter value determined by a temperature value set for heating the food material;

wherein the hot water identification is used for representing that the water contained in the cooking equipment is hot water. The heating parameters include: heating duration and power consumption parameters; wherein, the power consumption parameters comprise power and power regulation ratio; the turndown ratio is a ratio of a true fraction, such as N/M, and means: in power control with M units as cycles, N units are heated at a certain power, and the remaining (M-N) units are not heated. Where N is equal to or greater than 0 and equal to or less than M, M may be regarded as a period, and the unit may be seconds(s). In the following embodiment, M is set to 16, i.e. 16 seconds is taken as a period, and when N is set to 2, the duty ratio is 2/16, which means: of the 16s, 2s were heated, and the remaining 14s were unheated. The heating power may be full power or a power level less than full power, such as 50 percent of full power.

In one embodiment, the heating parameter value can be set as a determined value for the heating time period and the heating power, for example, the heating time period is set to 32s and the heating power is set to 1250 watts (w); as another example, the heating time period and the power adjustment ratio of heating may be set, for example, the heating time period is set to 16s and the power is set to 1000 w. The second mode is as follows: the set temperature value may be a certain value, for example, 2 degrees celsius, 5 degrees celsius, or the like.

And 203, cooking the food according to the identified food quantity and the cooking parameters.

In the cooking method provided in the embodiment of the present application, in this example, step 202 provides two ways of implementing "identifying the food material amount of the food material in the cooking device" in the embodiment shown in fig. 1A, that is, a first way: identifying the food material amount of the food material according to the temperature value increased by heating the food material with the set heating parameter value; the second mode is as follows: and identifying the food material amount of the food material according to the heating parameter value determined by the temperature value set for heating the food material. Generally, a temperature detection assembly and a heating assembly are arranged on cooking equipment, in the embodiment of the application, under the condition that no new assembly is added, the food material quantity is identified by utilizing the existing temperature detection assembly and the existing heating assembly, and then the food materials are cooked according to the food material quantity, so that the cooking time is shortened, and the problem that the cooking time is too long under the condition that the food material quantity is small is solved. Because the new component is not added in the embodiment, the embodiment has the characteristic of simply and accurately identifying the food material quantity when being realized.

An embodiment of the present application provides a cooking method, as shown in fig. 3, the method including:

step 300, obtaining specific cooking operation;

step 301, responding to the specific cooking operation, and starting a specific cooking function;

step 302, when the water in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and controlling a heating part of the cooking equipment to heat the food material according to a set heating time and a set power consumption parameter;

step 303, determining a temperature value of the food material heated;

step 304, determining the food material amount of the food material according to the raised temperature value;

here, steps 302 to 304 provide a way to realize "identifying the amount of the food material according to the temperature value at which the food material is heated to rise at the set heating parameter value". Wherein, the set heating parameter value comprises a set heating time length and a set heating power.

In an embodiment, a temperature detecting component may be disposed on the upper cover of the cooking apparatus, and a heating component may be disposed on the cooking apparatus, so that step 302 may be implemented by: when the control assembly of the cooking equipment judges that water added into the cooking equipment is hot water, the top temperature detection assembly respectively detects upper cover temperature values before and after a preset time, the temperature variation of the upper cover is calculated, and the food material quantity grade is determined based on the temperature variation of the upper cover.

If the temperature variation of the upper cover is larger than the first temperature threshold, the control assembly determines that the food material quantity grade is a first grade; if the temperature variation of the upper cover is smaller than or equal to the first temperature threshold and larger than the second temperature threshold, the control assembly determines that the food material quantity grade is a second grade; if the temperature variation of the upper cover is smaller than or equal to the second temperature threshold and larger than a third temperature threshold, the control assembly determines that the food material quantity grade is a third grade; if the temperature variation of the upper cover is smaller than or equal to the third temperature threshold, the control assembly determines that the food material quantity grade is a fourth grade.

For example, the top temperature detecting component detects that the first temperature is t₁After the timer is started, accumulating a period of time T, and reading the temperature T of the upper cover again₂The heating is performed for a predetermined time period T. After heating T, setting the raised temperature value as T ═ T₂-t₁Setting: the three temperature thresholds are respectively t_a、t_bAnd t_cAnd t is_aGreater than t_b，t_bGreater than t_cThe method for identifying the food material amount comprises the following steps:

when t is greater than t_aDetermining that the food material quantity grade of the food material is 0;

when t is greater than t_bIs less than or equal to t_aDetermining that the food material quantity grade of the food material is 1;

when t is greater than t_cIs less than or equal to t_bDetermining that the food material quantity grade of the food material is 2;

when t is less than or equal to t_cWhen it is determined thatThe food material quantity grade of the food material is 3;

in this embodiment, a smaller temperature T of the T rise within the set time period indicates a larger food quantity grade, and a larger food quantity.

Step 305, cooking the food material according to the food material amount and the cooking parameters.

An embodiment of the present application provides a cooking method, as shown in fig. 4, the method including:

step 400, obtaining a specific cooking operation;

step 401, responding to the specific cooking operation, and starting a specific cooking function;

step 402, when the water in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, controlling a heating part of the cooking equipment, and heating the food material to rise to a set temperature value according to a set power consumption parameter;

step 403, determining the heating time spent for heating the food material;

step 404, determining the food material amount of the food material according to the consumed heating time;

here, steps 402 to 404 provide a way to realize "identifying the amount of the food material according to the heating parameter value determined by heating the food material to rise by the set temperature value". Wherein, the set heating parameter value comprises a set heating time length and a set heating power.

In one embodiment, a temperature detecting component may be disposed on the upper cover of the cooking apparatus, and a heating component may be disposed on the cooking apparatus, so that step 402 may be implemented by: when the control assembly of the cooking equipment determines that water added into the cooking equipment is hot water, the top temperature detection assembly respectively detects upper cover temperature values before and after a preset time period, and the food material quantity grade is determined based on the time period required by heating in a set temperature interval.

The method comprises the steps that heating time for raising the temperature to a preset temperature is obtained by cooking equipment; if the heating time is longer than the first time threshold, the control assembly determines that the food material quantity grade is a fourth grade; if the heating time is less than or equal to the first time threshold and greater than the second time threshold, the control assembly determines that the food material quantity grade is a third grade; if the heating time is less than or equal to the second time threshold and greater than the third time threshold, the control assembly determines that the food material quantity grade is the second grade; if the heating time is less than or equal to the third time threshold, the control component determines that the food material quantity grade is the first grade.

For example, the amount of food material may be identified by the time period T it takes to heat within a set temperature interval. Setting time length threshold values as T respectively_a、T_bAnd T_cAnd T is_aGreater than T_b，T_bGreater than T_cThe method for identifying the rice water amount comprises the following steps:

when T is greater than T_aDetermining that the food material quantity grade of the food material is 3;

when T is determined to be greater than T_bAnd T is less than or equal to T_aDetermining that the food material quantity grade of the food material is 2;

when T is determined to be greater than T_cAnd T is less than or equal to T_bDetermining that the food material quantity grade of the food material is 1;

when it is determined that T is less than or equal to T_cDetermining that the food material quantity grade of the food material is 0;

in this embodiment, within the set temperature value, the longer the time T taken for heating, the higher the level of the food material amount, the larger the food material amount.

Step 405, cooking the food material according to the food material amount and the cooking parameters.

It should be noted that, for the descriptions of the same steps and the same contents in this embodiment as those in other embodiments, reference may be made to the descriptions in other embodiments, which are not described herein again.

An embodiment of the present application provides a cooking method, as shown in fig. 5A, the method including:

step 500, obtaining a specific cooking operation;

step 501, responding to the specific cooking operation, and starting a specific cooking function;

step 502, when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter;

step 503, identifying the food material amount of the food material according to a heating parameter value determined by a temperature value set for heating the food material;

step 504, determining a cooking process according to the cooking parameters;

here, one stage of the cooking process using a difference in heating parameters may be defined, for example, as a heating stage 1, a heating stage 2, a boiling stage 1, a boiling stage 2, an anti-overflow stage, a heat preservation stage, a stop stage 1, a stop stage 2, and the like, which are different in heating time duration, power consumption parameter values, a controlled temperature value, and the like, wherein the power consumption parameters include power and a power regulation ratio. That is, the cooking process is composed of different stages of heating duration, power consumption parameter value and controlled temperature value. For example, the heating time of the boiling stage 1 is 8 minutes, the controlled temperature is 115 degrees centigrade, and the power adjustment ratio is 7/16; the heating period of the boiling stage 2 was 5 minutes, the temperature was controlled at 140 degrees celsius, and the duty ratio was 9/16.

Step 505, determining heating parameters for heating the food materials according to the food material quantity;

step 506, cooking the food material according to the heating parameters and the cooking process.

Here, steps 502 to 506 provide a way to realize "the cooking of the food material according to the amount of the food material and the cooking parameter".

In some embodiments, the cooking parameters further comprise a cold water flag, wherein:

the duration of the cooking process executed when the cooking parameter is the hot water mark is shorter than the duration of the cooking process executed when the cooking parameter is the cold water mark;

the cooking process executed when the cooking parameter is the hot water mark does not comprise an anti-overflow heating stage, and the cooking process executed when the cooking parameter is the cold water mark comprises the anti-overflow heating stage;

the heating parameters comprise power consumption parameters, and the cooking parameters are power consumption parameters when the hot water marks are larger than power consumption parameters when the cooking parameters are cold water marks;

the heating parameters comprise heating time, and the cooking parameters are that the heating time when the hot water mark is smaller than the heating time when the cooking parameters are cold water marks;

wherein the power consumption parameters include power and a power regulation ratio.

In some embodiments, the cooking process is performed without an anti-spill heating phase when the amount of food material is less than a preset food material amount threshold.

In the related art, when food materials are cooked, because heating power is not controlled, boiling is easily uncontrollable due to overhigh heating power, and therefore the problems of food overflow, even potential safety hazards and the like are caused. While other cooking devices are operated to prevent food from spilling when heating food, the cooking device is controlled to turn the power down or stop heating when the food is heated to a near boiling state, which is generally called spill-proof heating stage. The anti-overflow heating stage is long for cooking food thoroughly, and is not necessary for cooking food quickly when the amount of food is small, because the food is not easy to overflow. In some embodiments, the spill proof stage may also be less necessary if the water contained in the cooking apparatus is hot water. Therefore, in this embodiment, it is determined whether the anti-spill heating stage is included in the cooking process according to the amount of the food material, for example, when the identified amount of the food material is smaller than the preset threshold value of the amount of the food material, the executed cooking process does not include the anti-spill heating stage. In other embodiments, the cooking process performed when the cooking parameter is the hot water flag does not include the spill-proof heating stage, and the cooking process performed when the cooking parameter is the cold water flag includes the spill-proof heating stage.

An embodiment of the present invention provides a cooking method, and as shown in fig. 5B, the method includes:

step 510, obtaining a specific cooking operation;

step 511, responding to the specific cooking operation, and starting a specific cooking function;

step 512, obtaining that the temperature of the pot meets at least any one of the following conditions, determining that the water contained in the pot is cold water, otherwise determining that the water contained in the pot is hot water:

condition 11: the temperature of the bottom of the pot is smaller than a first temperature threshold value;

condition 12: the temperature of the bottom of the cooker rising within a set time is less than a second temperature threshold;

condition 13: the temperature of the top of the cookware is less than a third temperature threshold;

condition 14: the temperature of the top of the cookware rising within a set time is less than a fourth temperature threshold.

Or, obtaining the temperature of the pot, determining that the water contained in the pot is cold water when the temperature of the pot meets at least any one of the following conditions, otherwise determining that the water contained in the pot is hot water:

condition 21: the temperature of the bottom of the pot is less than the reference temperature plus a sixth temperature threshold;

condition 22: the temperature of the bottom of the cooker rising within a set time is less than a second temperature threshold;

condition 23: the temperature of the top of the cookware is less than the reference temperature plus a fifth temperature threshold;

condition 24: the temperature of the top of the cookware rising within a set time is less than a fourth temperature threshold.

The first to sixth temperature thresholds may be a certain temperature value, wherein some temperature thresholds may be set the same, for example, the first and third temperature thresholds may be set the same. The person skilled in the art can set the cooking food material, for example: after starting a specific cooking function, judging whether hot water is added or not, namely: when the temperature of the bottom is less than 42 ℃ (the first temperature threshold), the temperature of the bottom rises less than 2 ℃ (the second temperature threshold) in the set time, the temperature of the upper cover is less than 42 ℃ (the third temperature threshold), the temperature of the upper cover rises less than 2 ℃ (the fourth temperature threshold) in the set time, the temperature of the bottom is less than at least one of the reference temperature plus 8 ℃ (the sixth temperature threshold), the temperature of the upper cover is less than the reference temperature plus 6 ℃ (the fifth temperature threshold), the cooking parameter is determined to be a cold water mark, and in other cases, the cooking parameter is determined to be a hot water mark.

Step 513, when the water in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of the food material in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

and 514, cooking the food according to the food quantity and the cooking parameters.

An embodiment of the present invention provides a cooking method, as shown in fig. 5C, the method including:

step 520, obtaining a specific cooking operation;

step 521, responding to the specific cooking operation, and starting a specific cooking function;

step 522, obtaining the temperature of the pot, determining that the water contained in the pot is hot water if the temperature of the pot meets at least any one of the following conditions, and otherwise determining that the water contained in the pot is cold water:

condition 31: the temperature of the bottom of the pot is greater than or equal to a first temperature threshold value;

condition 32: the temperature of the bottom of the cooker rising within a set time length is greater than or equal to a second temperature threshold;

condition 33: the temperature of the top of the cookware is more than or equal to a third temperature threshold;

condition 34: the temperature of the top of the cookware rising within a set time is greater than or equal to a fourth temperature threshold.

Obtaining the temperature of the pot meets at least any one of the following conditions, determining that the water contained in the pot is hot water, otherwise determining that the water contained in the pot is cold water:

condition 41: the temperature of the bottom of the pot is greater than or equal to the reference temperature plus a sixth temperature threshold;

condition 42: the temperature of the bottom of the cooker rising within a set time length is greater than or equal to a second temperature threshold;

condition 43: the temperature of the top of the cookware is more than or equal to the reference temperature plus a fifth temperature threshold;

condition 44: the temperature of the top of the cookware rising within a set time is greater than or equal to a fourth temperature threshold.

The first to sixth temperature thresholds may be a certain temperature value, wherein some temperature thresholds may be set the same, for example, the first and third temperature thresholds may be set the same. The person skilled in the art can set the cooking food material, for example: after receiving a cooking starting instruction, judging whether cold water is added or not, when at least any one of the conditions that the temperature of the bottom is greater than or equal to 42 ℃ (a first temperature threshold), the temperature rise of the bottom in a set time length is greater than or equal to 2 ℃ (a second temperature threshold), the temperature of the upper cover is greater than or equal to 42 ℃ (a third temperature threshold), the temperature rise of the upper cover in the set time length is greater than or equal to 2 ℃ (a fourth temperature threshold), the temperature of the bottom is greater than a reference temperature plus 8 ℃ (a sixth temperature threshold), the temperature of the upper cover is greater than the reference temperature plus 6 ℃ (a fifth temperature threshold), and the like is met, determining that the cooking parameter is a hot water mark, and determining that the cooking parameter is a cold.

523, when it is determined that the water in the pot is hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of the food material in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

and step 524, cooking the food material according to the food material amount and the cooking parameters.

An embodiment of the present invention provides a cooking method, wherein the pot further includes a retractable temperature measurement component disposed on the pot, and referring to fig. 5D, the method includes:

step 530, obtaining a specific cooking operation;

step 531, responding to the specific cooking operation, starting a specific cooking function;

and 532, when the temperature measuring component detects that the temperature of the food material is greater than or equal to a seventh temperature threshold value, determining that the water contained in the pot is hot water.

The seventh temperature threshold may be a determined temperature value, and may be set by a person skilled in the art according to the cooking food material, for example: for example: when the temperature of the telescopic temperature measurement component is more than or equal to 70 ℃, the cooking parameters are hot water marks.

Step 533, when it is determined that the water contained in the pot is hot water, taking the hot water identification as a cooking parameter, and obtaining the food material amount of the food material in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

and 534, cooking the food material according to the food material quantity and the cooking parameters.

In the present embodiment, the technical solution of the present application will be described by taking cooked rice as an example of cooked rice. Rice is one of the leading roles in Chinese diet. The rice contains 90% of essential nutrient elements for human body, and various nutrients are balanced, so the rice is the best staple food. The traditional cooking equipment has no function of detecting the amount of the cooking food, so that the user needs to occupy dozens of minutes or even one hour when the amount of the cooking food is small; moreover, when the conventional cooking device is not controlled by heating power, the heating power is too high, so that the boiling is easily uncontrollable, and the problems of food overflow, even potential safety hazard and the like are caused. With the pace of life increasing, users are increasingly pursuing fast cooking of rice. However, a method for realizing quick cooking of rice on a cooking apparatus is currently lacking in the market.

In this embodiment, an electric rice cooker is used as a cooking device, and after the electric rice cooker starts the hot water fast cooking function to cook, it is first determined whether hot water is added, and if the hot water is not added, a normal cooking procedure is performed (see steps 578 to 583). If the water is judged to be added, a hot water mark is set; then, the rice water amount is judged. And when the amount of the rice water is judged, the cooking mode of quickly cooking rice by hot water is adopted until the cooking process is finished. If the water contained in the electric cooker is hot water, the electric cooker directly regards as heating water firstly after starting the function of hot water fast cooking; then, the rice water amount is judged. And when the amount of the rice water is judged, the cooking mode of quickly cooking rice by hot water is adopted until the cooking process is finished.

Fig. 5E is a schematic flow chart illustrating an implementation of a hot water cooking method according to an embodiment of the present application, and as shown in fig. 5E, the method includes:

step 541, cooking is started;

step 542, initializing a cooking device;

after a user gives an instruction for starting the quick cooking function, the cooking equipment enters an initialization program after receiving the instruction, and water in the cooking equipment is judged to be hot water;

543, judging whether the water added into the equipment is hot water or cold water;

step 544, identifying rice and water in the cooking equipment when the cooking equipment is judged to be in a hot water state;

step 545, if the water is hot water, after rice water amount identification, setting a bottom heating assembly and entering a hot water fast cooking mode;

step 546, ending the cooking;

step 547, if the water is judged to be cold water, performing rice water amount identification;

step 548, if the water is hot water, after rice water amount identification, setting a bottom heating assembly, and entering a normal heating control system;

in step 549, if the rice water amount is not identified, the heating general mode is entered no matter the hot water or the cold water is used.

Based on the foregoing embodiments, in a possible implementation scenario, the present application provides a specific embodiment for determining hot and cold water in a cooking process, and as shown in fig. 5F, the method may include the following steps:

step 551, initialization (determination of hot water).

After a user gives a starting instruction, the electric cooker enters an initialization program after receiving the starting instruction; and judging that the water in the electric cooker is hot water.

Step 552, starting a timer T1;

step 553, T1 accumulating for a period of time whether the bottom temperature has risen by N1 deg.C, if so, go to step 559; if not, go to step 554;

in one embodiment, the period of time may be 32 s.

After 554, T1 is continued for a while, whether the bottom temperature reaches N2 deg.C, if yes, go to 559; if not, go to step 555;

step 555, T1 accumulating for a period of time, if the upper cover temperature has risen by N3 deg.C, if yes, go to step 559; if not, go to step 556;

step 556, T1, after a period of time, whether the upper cover temperature reaches N4 ℃, if yes, go to step 559; if not, go to step 557;

step 557, after a period of time, T1, the upper lid temperature > -the reference temperature + N5 ℃, if yes, go to step 559; if not, go to step 558;

558, judging that the added water is not hot water;

when the steps 553 to 557 are not satisfied, judging that the added water is not hot water, namely cold water;

step 559, it can be judged that hot water is added;

when any of the conditions of steps 553 to 557 is satisfied, it is judged that hot water is added.

Examples are as follows: after selecting hot water for quick meal, judging that hot water is added, for example, when at least one of the conditions that the bottom temperature is less than 42 ℃, the bottom temperature rises less than 2 ℃, the upper cover temperature is less than 42 ℃, the upper cover temperature rises less than 2 ℃, the bottom temperature is less than the reference temperature and is increased by more than 8 ℃ is met, using cold water to cook the rice, and selecting the hot water to cook the rice.

Fig. 5G is a schematic view of an implementation flow of a rice water amount identification method provided in an embodiment of the present application, and as shown in fig. 5G, the method includes:

step 561, initializing the cooking device;

step 562, start timer, start heating and take the temperature t of the upper cover₁；

Here, the control unit controls the heating unit to start heating and controls the temperature detecting unit of the upper cover to detect the temperature of the upper cover to obtain the temperature t of the upper cover₁(ii) a In one example, during heating of the cooking device, the cooking device maySo as to detect the temperature of the upper cover of the cooking equipment through the top temperature detection component.

Step 563, after the timer is started, accumulating a period of time T, and reading the temperature T of the upper cover again₂；

Step 564, judging the rice water amount according to the temperature difference value in the T time period;

in this embodiment, two implementation ways are provided for judging the rice water amount:

the first mode is as follows: the rice water amount recognition may be recognized by a temperature rising within a set time period. The heating is carried out for a predetermined time period T. After heating T, setting the raised temperature value as T ═ T₂-t₁Setting: the three temperature thresholds are respectively t_a、t_bAnd t_cAnd t is_aGreater than t_b，t_bGreater than t_cThe method for identifying the rice water amount comprises the following steps:

when t is less than or equal to t_cDetermining that the food material quantity grade of the food material is 3;

in this embodiment, the temperature T that rises within the set time period T under the condition of the same power parameter₂-t₁Smaller means larger grade of rice water, and larger rice water. The larger the rice water level, the larger the rice water amount. For example, the rising temperatures are 1, 2, 3 and 5 degrees celsius, respectively, for a set period of time T, the rice water level is 3, 2, 1 and 0, respectively, wherein a smaller rising temperature indicates a larger rice water level and a larger rice water level.

The second mode is as follows: the rice water amount can be identified by the time period T taken for heating within the set temperature interval. Setting time length threshold values as T respectively_a、T_bAnd T_cAnd T is_aGreater than T_b，T_bGreater than T_cThe method for identifying the rice water amount comprises the following steps:

in this embodiment, under the condition of the same power parameter, the larger the time T taken for heating in the set temperature interval is, the higher the rice water level is, the larger the rice water level is. For example, the time spent in the temperature interval is 20, 30, 40 and 70 degrees celsius respectively, the rice water amount level is 0, 1, 2 and 3 respectively, wherein the longer the time spent indicates that the larger the rice water amount level, the larger the rice water amount.

Step 565, the rice water amount judgment is finished.

Fig. 5H is a schematic flow chart of another hot water cooking method provided in the embodiment of the present application, and as shown in fig. 5H, the method includes:

step 571, judging whether the water added into the electric cooker is hot water, if so, turning to step 572; if not, go to step 578;

step 572, if the hot water is judged, judging the rice water amount (P1);

step 573, if hot water is judged, the power-reducing anti-overflow treatment is directly skipped in the stage 1 of heating;

step 574, setting the phase duration of the heating phase 2 for 3 minutes, and setting the power adjusting ratio to 9/16;

step 575, setting the stage duration of the stopping stage to be 1 minute, and setting the power adjusting ratio to be 3/16;

step 576, boiling stage 1: the fixed time is 8 minutes, the temperature is controlled to be 115 ℃, and the power regulation ratio is 7/16;

step 577, boiling stage 2: setting the supplement boiling power regulation ratio to be 9/16, and migrating at 140 ℃;

step 578, if cold water is judged, judging the amount of rice water (P2);

step 579, if cold water is judged, power reduction and anti-overflow treatment are performed at the stage of heating 1;

step 580, setting the stage duration of the heating stage 2 to be 6 minutes, and setting the power adjusting ratio to be 5/16-9/16;

step 581, setting the stage duration of the stop stage to be 1 minute, and setting the power regulation ratio to be 0/16;

step 582, boiling stage 1: setting different power adjusting ratios for different rice water grades;

step 583, a rice stewing stage;

and 584, finishing cooking.

Examples of hot water rapid cooking are as follows: after the rice water amount is judged, a bottom heating assembly is arranged; using the power modulation ratio W₁Heating is carried out; wherein, different rice water volumes are heated by adopting different power adjusting ratios, a large quantity adopts a larger power adjusting ratio, and a small quantity adopts a smaller power adjusting ratio; the power adjustment ratio in this example is a ratio between a heating period of full power and a heating period of heating stop, i.e., a power duty ratio, with a period of 16 s. Stopping heating after a period of time, and carrying out T₁The long-time rice grains absorb water; then enters another stage (boiling stage) to rapidly promote water evaporation, and then stops for a period of time T₂Promoting the rice grains to absorb water; after twice water absorption, the rice is fully gelatinized, and the gelatinization time is fixed for a period of T₂Making the rice fully gelatinized; the cooking process is completed.

Examples of non-hot water cooking are as follows: after the rice water amount is judged, a bottom heating assembly is arranged; a power-reducing anti-overflow treatment is set in the heating stage 1, the stage duration of the heating stage 2 is set to be 6 minutes, and the power adjusting ratio is set to be 5/32-9/32; wherein, the power adjusting ratio takes 32s as a period. The stage duration of the stop stage is set to 1 minute, and the power adjustment is set to 0/32; boiling stage 1: setting different power adjusting ratios for different rice water grades, and then carrying out a period of time of rice stewing water receiving stage; the cooking process is completed.

The hot water fast rice determination method comprises the following steps: inverse logic and positive logic, wherein the inverse logic may be: after the hot water is selected for quick meal, when the bottom temperature is lower than 42 ℃ and the bottom temperature rises to be lower than 2 ℃, the cold water cooking process is used, and the hot water cooking process is selected under other conditions.

The positive logic may be: after the hot water is selected for quick meal, when the bottom temperature is higher than or equal to 42 ℃ or the bottom temperature rises to be higher than or equal to 2 ℃, the hot water is used for cooking process parameters, and the cold water is selected for cooking process parameters under other conditions.

Based on the foregoing embodiments, the present application provides a cooking apparatus, which includes units and modules included in the units, and can be implemented by a processor in a cooking device; of course, it may also be implemented by logic circuitry; in implementation, the processor may be a Central Processing Unit (CPU), a Microprocessor (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Fig. 6A is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 6A, the apparatus 600 includes a first obtaining module 601, a starting module 602, a second obtaining module 603, and a cooking module 604, where:

a first obtaining module 601 for obtaining a specific cooking operation;

an initiating module 602, configured to initiate a specific cooking function in response to the specific cooking operation;

a second obtaining module 603, configured to determine that water held in the pot is hot water, use a hot water identifier as a cooking parameter, and obtain a food material amount of a food material in the cooking device; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

a cooking module 604, configured to cook the food material according to the food material amount and the cooking parameter.

In some embodiments, the second obtaining module is configured to, when it is determined that water held in the pot is hot water, use a hot water identifier as a cooking parameter, and identify a food material amount of a food material in the cooking device; wherein the hot water identification is used for representing that the water contained in the cooking equipment is hot water.

In some embodiments, the second obtaining module is to: identifying the food material amount of the food material according to the temperature value increased by heating the food material with the set heating parameter value; or identifying the food material amount of the food material according to a heating parameter value determined by a temperature value set for heating the food material.

Based on the foregoing embodiments, the present application provides a cooking apparatus, as shown in fig. 6B, the apparatus 600 includes a first obtaining module 601, a starting module 602, a second obtaining module 603, and a cooking module 604, wherein the second obtaining module 603 includes a first control sub-module 631, a first determining sub-module 632, and a second determining sub-module 633, wherein:

a first obtaining module 601 for obtaining a specific cooking operation;

the first control submodule 631 is configured to determine that water contained in the pot is hot water, use a hot water identifier as a cooking parameter, control a heating part of the cooking apparatus, and heat the food material according to a set heating duration and a set power consumption parameter;

a first determining submodule 632, configured to determine a temperature value at which the food material is heated;

a second determining submodule 633 for determining the food material amount of the food material according to the raised temperature value.

In some embodiments, the second determining sub-module is configured to: setting the raised temperature value as t, and setting the three temperature thresholds as t_a、t_bAnd t_cAnd t is_aGreater than t_b，t_bGreater than t_cWherein:

when t is greater than t_aDetermining that the food material quantity grade of the food material is 0; when t is greater than t_bIs less than or equal to t_aDetermining that the food material quantity grade of the food material is 1; when t is greater thant_cIs less than or equal to t_bDetermining that the food material quantity grade of the food material is 2; when t is less than or equal to t_cDetermining that the food material quantity grade of the food material is 3; and determining the food material quantity according to the food material quantity grade of the food material.

Wherein the higher the food material quantity grade is, the larger the corresponding food material quantity is.

Based on the foregoing embodiments, the present application provides a cooking apparatus, as shown in fig. 6C, the apparatus 600 includes a first obtaining module 601, an initiating module 602, a second obtaining module 603, and a cooking module 604, wherein the second obtaining module 603 includes a second control sub-module 634, a third determining sub-module 635, and a fourth determining sub-module 636, wherein:

an obtaining module 601 for obtaining a specific cooking operation;

a second control sub-module 634 for controlling a heating component of the cooking apparatus to heat the food material with a set power consumption parameter to raise a set temperature value;

a third determining submodule 635 for determining a heating time period taken to heat the food material;

a fourth determining submodule 636, configured to determine the food material amount of the food material according to the consumed heating time.

In some embodiments, the fourth determination submodule is configured to: setting the heating time length spent as T, and setting time length thresholds as T respectively_a、T_bAnd T_cAnd T is_aGreater than T_b，T_bGreater than T_cWherein:

when T is greater than T_aDetermining that the food material quantity grade of the food material is 3; when T is determined to be greater than T_bAnd T is less than or equal to T_aDetermining that the food material quantity grade of the food material is 2; when T is determined to be greater than T_cAnd T is less than or equal to T_bWhen the temperature of the water is higher than the set temperature,determining that the food material quantity grade of the food material is 1; when it is determined that T is less than or equal to T_cDetermining that the food material quantity grade of the food material is 0; and determining the food material quantity according to the food material quantity grade of the food material.

Based on the foregoing embodiments, the present application provides a cooking apparatus, as shown in fig. 6D, the apparatus 600 includes a first obtaining module 601, a starting module 602, a second obtaining module 603, and a cooking module 604, wherein the cooking module 604 includes a fifth determining sub-module 641, a sixth determining sub-module 642, and a cooking sub-module 643, wherein:

a first obtaining module 601 for obtaining a specific cooking operation;

a fifth determining sub-module 641 for determining a cooking process according to the cooking parameter;

a sixth determining submodule 642 for determining a heating parameter for heating the food material according to the food material amount;

a cooking sub-module 643, configured to cook the food material according to the heating parameter and the cooking flow.

The above description of the apparatus embodiments, similar to the above description of the method embodiments, has similar beneficial effects as the method embodiments. For technical details not disclosed in the embodiments of the apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

Based on the foregoing embodiments, the present application provides a cooking apparatus, as shown in fig. 6E, the apparatus 600 includes a first obtaining module 601, a starting module 602, a second obtaining module 603, a cooking module 604, and a determining module 605, where:

a first obtaining module 601 for obtaining a specific cooking operation;

a determining module 605, configured to obtain that the temperature of the pot meets at least one of the following conditions, determine that the water held in the pot is cold water, and otherwise determine that the water held in the pot is hot water:

a first obtaining module 601 for obtaining a specific cooking operation;

a determining module 605, configured to obtain that the temperature of the pot meets at least one of the following conditions, determine that water contained in the pot is hot water, and otherwise determine that water contained in the pot is cold water:

Based on the foregoing embodiments, the present application provides a cooking apparatus, the pot further includes a retractable temperature measurement component disposed on the pot, as shown in fig. 6E, the apparatus 600 includes a first obtaining module 601, a starting module 602, a second obtaining module 603, a cooking module 604, and a determining module 605, where:

a first obtaining module 601 for obtaining a specific cooking operation;

a determining module 605, configured to determine that water held in the pot is hot water when the temperature measuring component detects that the temperature of the food material is greater than or equal to a seventh temperature threshold;

An embodiment of the present application provides a cooking apparatus, and fig. 7A is a schematic structural diagram of a cooking apparatus provided in an embodiment of the present application, and as shown in fig. 7A, the cooking apparatus 700 includes an operation detection component 701 and a control component 702, where:

an operation detection component 701 for detecting a specific cooking operation;

a control component 702 for initiating a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; and cooking the food material according to the food material amount and the cooking parameters.

In some embodiments, a control component 702 for initiating a particular cooking function in response to the particular cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and identifying the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; and cooking the food material according to the food material amount and the cooking parameters.

In some embodiments, a control component to: identifying the food material amount of the food material according to the temperature value increased by heating the food material with the set heating parameter value; or identifying the food material amount of the food material according to a heating parameter value determined by a temperature value set for heating the food material.

An embodiment of the present application provides a cooking apparatus, as shown in fig. 7B, the cooking apparatus includes an operation detection component 701, a control component 702, a heating component 703, a temperature detection component 704, and a timing component 705, where:

a control component 702 for initiating a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, the hot water identification is used as a cooking parameter, a heating part of the cooking equipment is controlled, and the food material is heated according to the set heating time and the set power consumption parameter; determining a temperature value at which the food material is heated; determining the food material amount of the food material according to the raised temperature value; and cooking the food material according to the food material amount and the cooking parameters.

The heating component 703 is configured to heat the food material with a set heating duration and a set power consumption parameter;

the temperature detecting component 704 is configured to detect a temperature value at which the food material rises;

the timing component 705 is configured to perform timing with a set heating duration.

In this embodiment, when the timing duration (i.e. the heating duration) of the timing component 705 is not exceeded, the control component 702 controls the heating component 703 to heat the food material at all times with the set power consumption parameter, and when the timing duration (i.e. the heating duration) of the timing component 705 is exceeded, the control component 702 controls the heating component 703 to stop heating the food material.

In some embodiments, the control component is further configured to: setting the raised temperature value as t, and setting the three temperature thresholds as t_a、t_bAnd t_cAnd t is_aGreater than t_b，t_bGreater than t_cWherein:

and determining the food material quantity according to the food material quantity grade of the food material.

When the identified food material amount is less than the preset food material amount threshold value, the executed cooking process does not include an anti-overflow heating stage.

An embodiment of the present application provides a cooking apparatus, as shown in fig. 7C, the cooking apparatus includes an operation detection component 701, a control component 702, a heating component 703, a temperature detection component 704, and a timing component 706, wherein:

a control component 702 for initiating a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, a hot water identifier is used as a cooking parameter, a heating part of the cooking equipment is controlled, and the food material is heated by a set power consumption parameter to rise to a set temperature value; determining a heating time period taken to heat the food material; determining the food material amount of the food material according to the heating time spent;

the heating component 703 is configured to heat the food material with a set power consumption parameter;

the timing component 706 is configured to time the heating duration of the food material.

In this embodiment, the temperature detecting component 704 detects the temperature value of the food material rising, and if the control component finds that the rising temperature value does not exceed the set temperature value, the control component 702 controls the heating component 703 to heat the food material at the set power consumption parameter; if the control component finds that the raised temperature value exceeds the set temperature value, the control component 702 controls the heating component 703 to stop heating the food material.

In some embodiments, the control assembly is to: setting the heating time length spent as T, and setting time length thresholds as T respectively_a、T_bAnd T_cAnd T is_aGreater than T_b，T_bGreater than T_cWherein:

An embodiment of the present application provides a cooking apparatus, as shown in fig. 7A, the cooking apparatus includes an operation detection component 701 and a control component 702, wherein:

a control component 702 for initiating a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water;

a control component 702, further configured to determine a cooking procedure according to the cooking parameter; determining heating parameters for heating the food materials according to the food material amount; and cooking the food material according to the heating parameters and the cooking process.

An embodiment of the present application provides a cooking apparatus, as shown in fig. 7D, the cooking apparatus 700 includes an operation detection component 701, a control component 702, and a temperature detection component 704, wherein:

a control component 702 for initiating a specific cooking function in response to the specific cooking operation;

a temperature detection component 704 for detecting the temperature of the pot;

the control assembly is configured to: obtaining the temperature of the pot, determining that the water contained in the pot is cold water when the temperature of the pot meets at least one of the following conditions, and determining that the water contained in the pot is hot water when the temperature of the pot does not meet the following conditions:

The control assembly is configured to: when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; and cooking the food material according to the food material amount and the cooking parameters.

a temperature detection component 704 for detecting the temperature of the pot;

the control assembly is configured to: obtaining the temperature of the pot, determining that the water contained in the pot is hot water when the temperature of the pot meets at least one of the following conditions, and otherwise determining that the water contained in the pot is cold water:

a telescopic temperature detection component 704 arranged on the pot for detecting the temperature of the food material;

the control assembly is configured to: when the temperature measuring component detects that the temperature of the food material is larger than or equal to a seventh temperature threshold value, the water contained in the pot is determined to be hot water.

It should be noted that, in the embodiment of the present application, if the cooking method is implemented in the form of a software functional module and sold or used as a standalone product, the cooking method may also be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a usb disk, a removable hard disk, a Read Only Memory (ROM), a magnetic disk, or an optical disk. Thus, embodiments of the present application are not limited to any specific combination of hardware and software.

Accordingly, embodiments of the present application provide a computer-readable storage medium, on which one or more programs are stored, the one or more programs being executable by one or more processors to implement the steps in the cooking method provided by the above embodiments.

Here, it should be noted that: the above description of the storage medium and device embodiments is similar to the description of the method embodiments above, with similar advantageous effects as the method embodiments. For technical details not disclosed in the embodiments of the storage medium and apparatus of the present application, reference is made to the description of the embodiments of the method of the present application for understanding.

It should be appreciated that reference throughout this specification to "one embodiment" or "an embodiment" means that a particular feature, structure or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearances of the phrases "in one embodiment" or "in an embodiment" in various places throughout this specification are not necessarily all referring to the same embodiment. Furthermore, the particular features, structures, or characteristics may be combined in any suitable manner in one or more embodiments. It should be understood that, in the various embodiments of the present application, the sequence numbers of the above-mentioned processes do not mean the execution sequence, and the execution sequence of each process should be determined by its function and inherent logic, and should not constitute any limitation to the implementation process of the embodiments of the present application. The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments.

It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

In the several embodiments provided in the present application, it should be understood that the disclosed apparatus and method may be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the unit is only a logical functional division, and there may be other division ways in actual implementation, such as: multiple units or components may be combined, or may be integrated into another system, or some features may be omitted, or not implemented. In addition, the coupling, direct coupling or communication connection between the components shown or discussed may be through some interfaces, and the indirect coupling or communication connection between the devices or units may be electrical, mechanical or other forms.

The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units; can be located in one place or distributed on a plurality of network units; some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.

In addition, all functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may be separately regarded as one unit, or two or more units may be integrated into one unit; the integrated unit can be realized in a form of hardware, or in a form of hardware plus a software functional unit.

Those of ordinary skill in the art will understand that: all or part of the steps for realizing the method embodiments can be completed by hardware related to program instructions, the program can be stored in a computer readable storage medium, and the program executes the steps comprising the method embodiments when executed; and the aforementioned storage medium includes: various media that can store program code, such as removable storage devices, read-only memories, magnetic or optical disks, etc. Alternatively, the integrated units described above in the present application may be stored in a computer-readable storage medium if they are implemented in the form of software functional modules and sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present application may be embodied in the form of a software product, which is stored in a storage medium and includes several instructions for causing a cooking apparatus to perform all or part of the methods described in the embodiments of the present application. And the aforementioned storage medium includes: a removable storage device, a ROM, a magnetic or optical disk, or other various media that can store program code.

The above description is only an example of the present application, but the scope of the present application is not limited thereto, and any person skilled in the art can easily conceive of changes or substitutions within the technical scope of the present application, and all the changes or substitutions should be covered by the scope of the present application. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.

Claims

1. A method of cooking, the method comprising:

obtaining a specific cooking operation;

2. The method of claim 1, further comprising:

identifying a food material amount of a food material in the cooking device.

3. The method of claim 2, wherein the identifying the amount of food material in the cooking device comprises:

identifying the food material amount of the food material according to the temperature value increased by heating the food material with the set heating parameter value; or,

and identifying the food material amount of the food material according to the heating parameter value determined by the temperature value set for heating the food material.

4. The method of claim 3, wherein the heating parameters include a heating duration and a power consumption parameter; the identifying the food material amount of the food material according to the temperature value at which the food material is heated by the set heating parameter value, includes:

controlling a heating part of the cooking equipment to heat the food material with a set heating time and a set power consumption parameter;

determining a temperature value at which the food material is heated;

and determining the food material amount of the food material according to the raised temperature value.

5. The method of claim 3, wherein the heating parameters include a heating duration and a power consumption parameter; the identifying the food material amount of the food material according to the heating parameter value determined by the temperature value set for heating the food material rise comprises the following steps:

controlling a heating part of the cooking equipment to heat the food material to rise to a set temperature value according to a set power consumption parameter;

determining a heating time period taken to heat the food material;

determining the food material amount of the food material according to the heating time spent.

6. The method of claim 4, wherein the determining the food material amount of the food material from the elevated temperature value comprises:

setting the raised temperature value as t, and setting the three temperature thresholds as t_a、t_bAnd t_cAnd t is_aGreater than t_b，t_bGreater than t_cWherein:

7. The method of claim 5, wherein determining the food material amount of the food material based on the heating duration spent comprises:

setting the heating time length spent as T, and setting time length thresholds as T respectively_a、T_bAnd T_cAnd T is_aGreater than T_b，T_bGreater than T_cWherein:

when T is greater thanT_aDetermining that the food material quantity grade of the food material is 3;

8. The method of any of claims 1 to 7, wherein said cooking said food material according to said food material amount and said cooking parameter comprises:

determining a cooking process according to the cooking parameters;

determining heating parameters for heating the food materials according to the food material amount;

and cooking the food material according to the heating parameters and the cooking process.

9. The method of claim 8, wherein the cooking parameters further comprise a cold water flag, wherein:

10. The method according to any one of claims 1 to 7, further comprising:

obtaining the temperature of the pot meets at least any one of the following conditions, determining that the water contained in the pot is cold water, otherwise determining that the water contained in the pot is hot water:

condition 1: the temperature of the bottom of the pot is smaller than a first temperature threshold value;

condition 2: the temperature of the bottom of the cooker rising within a set time is less than a second temperature threshold;

condition 3: the temperature of the top of the cookware is less than a third temperature threshold;

condition 4: the temperature of the top of the cookware rising within a set time is less than a fourth temperature threshold.

11. The method according to any one of claims 1 to 7, further comprising:

condition 1: the temperature of the bottom of the pot is less than the reference temperature plus a sixth temperature threshold;

condition 3: the temperature of the top of the cookware is less than the reference temperature plus a fifth temperature threshold;

12. The method according to any one of claims 1 to 7, further comprising:

obtaining the temperature of the pot, determining that the water contained in the pot is hot water when the temperature of the pot meets at least one of the following conditions, and otherwise determining that the water contained in the pot is cold water:

condition 1: the temperature of the bottom of the pot is greater than or equal to a first temperature threshold value;

condition 2: the temperature of the bottom of the cooker rising within a set time length is greater than or equal to a second temperature threshold;

condition 3: the temperature of the top of the cookware is more than or equal to a third temperature threshold;

condition 4: the temperature of the top of the cookware rising within a set time is greater than or equal to a fourth temperature threshold.

13. The method according to any one of claims 1 to 7, further comprising:

condition 1: the temperature of the bottom of the pot is greater than or equal to the reference temperature plus a sixth temperature threshold;

condition 3: the temperature of the top of the cookware is more than or equal to the reference temperature plus a fifth temperature threshold;

14. The method of any of claims 1 to 7, wherein the pot further comprises a retractable thermometric assembly disposed on the pot, the method further comprising:

when the temperature measuring component detects that the temperature of the food material is larger than or equal to a seventh temperature threshold value, the water contained in the pot is determined to be hot water.

15. A cooking device, characterized in that it comprises:

a first obtaining module for obtaining a specific cooking operation;

16. A cooking apparatus, characterized in that the cooking apparatus comprises:

an operation detection assembly for detecting a specific cooking operation;

a control assembly for obtaining a specific cooking operation; starting a specific cooking function in response to the specific cooking operation; when the water contained in the pot is determined to be hot water, taking a hot water identifier as a cooking parameter, and obtaining the food material amount of food materials in the cooking equipment; the hot water identification is used for representing that water contained in the cooking equipment is hot water; and cooking the food material according to the food material amount and the cooking parameters.

17. The cooking apparatus of claim 16, wherein the control assembly is configured to:

identifying the food material amount of the food material according to the temperature value increased by heating the food material with the set heating parameter value; or identifying the food material amount of the food material according to a heating parameter value determined by a temperature value set for heating the food material.

18. The cooking apparatus according to claim 17, wherein the heating parameters include a heating duration and a power consumption parameter; the cooking apparatus further comprises a heating member, a temperature detection assembly and a timing assembly, wherein:

the heating assembly is used for heating the food material according to the set heating duration and the set power consumption parameters;

the temperature detection assembly is used for detecting the temperature value of the food material;

the timing component is used for timing with a set heating time length;

the temperature control assembly is configured to: controlling a heating part of the cooking equipment to heat the food material with a set heating time and a set power consumption parameter;

determining a temperature value at which the food material is heated;

19. The cooking apparatus according to claim 17, wherein the heating parameters include a heating duration and a power consumption parameter; the cooking apparatus further comprises a heating member and a temperature detection assembly, wherein:

the heating assembly is used for heating the food material according to the set power consumption parameters;

the timing assembly is used for timing the heating time of the food material;

the control assembly is configured to: controlling a heating part of the cooking equipment to heat the food material to rise to a set temperature value according to a set power consumption parameter;

determining a heating time period taken to heat the food material;

20. The cooking apparatus according to any one of claims 16 to 19, wherein the control assembly is configured to:

determining a cooking process according to the cooking parameters;

21. The cooking apparatus according to claim 16 or 17, further comprising: the temperature detection component is used for detecting the temperature of the cookware;

the control assembly is configured to: obtaining the temperature of the pot meets at least any one of the following conditions, determining that the water contained in the pot is cold water, otherwise determining that the water contained in the pot is hot water:

22. The cooking apparatus according to claim 16 or 17, further comprising: the temperature detection component is used for detecting the temperature of the cookware;

23. The cooking apparatus according to claim 16 or 17, further comprising: the temperature detection component is used for detecting the temperature of the cookware;

the control assembly is configured to: obtaining the temperature of the pot meets at least any one of the following conditions, determining that the water contained in the pot is hot water, otherwise determining that the water contained in the pot is cold water:

24. The cooking apparatus according to claim 16 or 17, further comprising: the temperature detection component is used for detecting the temperature of the cookware;

25. The cooking apparatus according to claim 16 or 17, wherein the pot further comprises a retractable temperature measuring assembly disposed on the pot for detecting the temperature of the food material;

26. A computer readable storage medium having one or more programs stored thereon, the one or more programs being executable by one or more processors to perform the steps of the cooking method of any one of claims 1 to 14.