CN113439991B - Cooking method, control device, storage medium, control device and appliance - Google Patents
Cooking method, control device, storage medium, control device and appliance Download PDFInfo
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- CN113439991B CN113439991B CN202110936822.0A CN202110936822A CN113439991B CN 113439991 B CN113439991 B CN 113439991B CN 202110936822 A CN202110936822 A CN 202110936822A CN 113439991 B CN113439991 B CN 113439991B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/26—Devices for warming vessels containing drinks or food, especially by means of burners Warming devices with a burner, e.g. using gasoline; Travelling cookers, e.g. using petroleum or gasoline with one burner
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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Abstract
The present disclosure relates to the field of cooking technologies, and in particular, to a cooking method, a control device, a storage medium, a control apparatus, and an appliance, where the cooking method includes: acquiring the weight of food materials to be cooked; determining a cooking strategy of the food to be cooked based on a preset corresponding relation between a weight interval and a cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of a cooking appliance in different cooking stages; cooking food materials to be cooked according to the cooking strategy; even if the food materials have different weights, the uniformity of food material cooking can be ensured, so that the uniformity and the heat utilization rate of the food material cooking are improved.
Description
Technical Field
The present disclosure relates to the field of cooking technologies, and in particular, to a cooking method, a control device, a storage medium, a control apparatus, and an appliance.
Background
The rice can be obtained by steaming and boiling food materials such as rice, one of the evaluation indexes of the quality of the rice is the water content, and the water content of the rice is a key factor influencing the taste of the rice.
For example, when rice is cooked by using a bottom-heating electric cooker, heat is transferred upward from the bottom of the electric cooker, so that food materials such as rice gradually absorb water and expand, the water surface gradually drops, the contact time between the rice at the bottom of the electric cooker and the water is long, the temperature is high, the contact time between the rice at the top of the electric cooker and the water is short, the temperature is low, the whole cooked rice has a phenomenon that the upper part is dry and hard and the lower part is wet and soft, and the uniformity of the whole cooked rice is poor.
In the related art, the multi-section IH electric cooker realizes three-dimensional heating to a certain extent, the integral uniformity of rice is improved, and the phenomenon that the integral cooked rice is dry and hard at the upper part and wet and soft at the lower part is partially improved. However, the cooking methods in the soaking and warming stages are key stages affecting the uniformity of the rice, and because the control methods of the consistency of the taste of the rice are different under different rice quantities, and the current electric rice cooker finishes the rice quantity determination only after the warming stage, the cooking process is half completed, the cooking after the warming stage has poor effect on improving the uniformity of the whole rice, and the heat utilization rate is low under the cooking condition with smaller rice quantity.
Therefore, the technical problems of uneven cooking of food materials and low heat utilization rate exist in the field.
Disclosure of Invention
The disclosure provides a cooking method, a control device, a storage medium, a control device and an appliance, which solve the technical problems of uneven cooking of food materials and low heat utilization rate in the prior art, and improve the uniformity and heat utilization rate of the cooking of the food materials.
In a first aspect, the present disclosure provides a cooking method comprising:
acquiring the weight of food materials to be cooked;
determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of the cooking appliance in different cooking stages;
and cooking the food to be cooked according to the cooking strategy.
In some embodiments, obtaining the weight of the food material to be cooked comprises:
acquiring the weight of food materials to be cooked, which are acquired by a weight detection device arranged on a cooking appliance; or
And acquiring the input food material weight of the food material to be cooked.
In some embodiments, the weight interval comprises a first interval, a second interval, and a third interval, wherein the first interval is less than the second interval, and the second interval is less than the third interval;
determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy comprises the following steps:
when the weight interval to which the weight of the food material belongs is a first interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part;
when the weight interval to which the weight of the food material belongs is a second interval or a third interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is performed by heating devices installed at the bottom and the side parts of the cooking appliance and at the bent parts between the bottom and the side parts.
In some embodiments, the cooking phase includes a soak phase, a warm phase, a boil phase, and a simmer phase;
when the weight interval to which the weight of the food material belongs is a first interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part; in the stewing stage, cooking is carried out through a heating device arranged at the bottom of the cooking utensil.
In some embodiments, the cooking stage includes a soaking stage, a warming stage, a boiling stage, and a simmering stage;
when the weight interval to which the weight of the food material belongs is a second interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged on the side parts of the cooking appliance and at the bent parts between the bottom and the side parts, and the heat provided by the heating devices arranged on the side parts of the cooking appliance reaches a first preset ratio of the total heat in the cooking stage; in the stewing stage, cooking is carried out by heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part.
In some embodiments, the cooking phase includes a soak phase, a warm phase, a boil phase, and a simmer phase;
when the weight interval to which the weight of the food material belongs is a third interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, cooking is carried out through a heating device arranged on the side part of the cooking appliance; at the temperature rising stage, the boiling stage and the stewing stage, cooking is carried out through heating devices arranged at the side parts, the bottom part and the bent part between the bottom part and the side parts of the cooking utensil, and
in the temperature rising stage, the heat provided by the heating device arranged on the side part of the cooking utensil reaches a first preset ratio of the total heat in the temperature rising stage; in the boiling stage, the heat provided by the heating devices arranged at the side part and the bottom of the cooking utensil and at the bent part between the bottom and the side part respectively reaches a second preset proportion of the total heat in the boiling stage;
wherein the first preset proportion is larger than the second preset proportion.
In a second aspect, the present disclosure provides a cooking control apparatus comprising:
the acquisition module is used for acquiring the weight of food materials to be cooked;
the determining module is used for determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of the cooking appliance in different cooking stages;
and the control module is used for cooking the food to be cooked according to the cooking strategy.
In a third aspect, the present disclosure provides a computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the method of the first aspect.
In a fourth aspect, the present disclosure provides a control device comprising a processor and a memory, the memory having stored thereon a computer program, the processor, when executing the computer program, implementing the method of the first aspect.
In a fifth aspect, the present disclosure provides a cooking appliance comprising:
the control apparatus of the fourth aspect;
heating devices installed at different positions of the cooking appliance.
In some embodiments, the heating device comprises: a heating coil;
heating device to be installed at different positions of a cooking appliance, comprising:
a heating coil installed at the bottom of the cooking appliance;
a heating coil installed at a side of the cooking appliance; and
and the heating coil is arranged at the bent part between the bottom and the side part of the cooking utensil.
In some embodiments, further comprising:
a weight detecting device installed at the bottom of the cooking utensil.
According to the cooking method, the control device, the storage medium, the control equipment and the appliance, the weight of the food material to be cooked is obtained; determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of the cooking appliance in different cooking stages; cooking the food material to be cooked according to the cooking strategy; even if the food materials have different weights, the uniformity of food material cooking can be ensured, so that the uniformity of food material cooking and the heat utilization rate are improved.
Drawings
The present disclosure will be described in more detail hereinafter on the basis of embodiments and with reference to the accompanying drawings:
FIG. 1 is a flow chart of a cooking method according to an embodiment of the disclosure;
FIG. 2 is a flow chart of another cooking method according to an embodiment of the present disclosure;
FIG. 3 is a schematic diagram of cooking temperatures in accordance with an embodiment of the present disclosure;
fig. 4 is a schematic view of a cooking appliance according to an embodiment of the disclosure.
In the drawings, like parts are designated with like reference numerals, and the drawings are not drawn to scale.
Detailed Description
In order to make those skilled in the art better understand the disclosure and to fully understand and realize the technical effects of the disclosure by applying technical means, the technical solutions in the embodiments of the disclosure will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the disclosure. The embodiments and the features of the embodiments of the present disclosure can be combined with each other without conflict, and the formed technical solutions are all within the protection scope of the present disclosure. All other embodiments, which can be derived by a person skilled in the art from the embodiments disclosed herein without making any creative effort, shall fall within the protection scope of the present disclosure.
It should be noted that the terms "first," "second," and the like in the description and claims of the present disclosure and in the above-described drawings are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments of the disclosure described herein are capable of operation in sequences other than those illustrated or otherwise described herein. Moreover, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, system, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
It should be noted that the steps illustrated in the flowcharts of the figures may be performed in a computer system such as a set of computer-executable instructions and that, although a logical order is illustrated in the flowcharts, in some cases, the steps illustrated or described may be performed in an order different than presented herein.
In some technical schemes, the heating power is adjusted by acquiring the bottom temperature and the top temperature of the electric cooker in real time and adjusting the temperature difference value of the bottom temperature and the top temperature, so that the temperature rise stability of the rice-water mixture in the temperature rise stage is ensured, and the uniformity of rice is ensured. However, the technical scheme does not consider that the coils at different parts under different meters are cooperatively heated to improve the uniformity.
In some technical schemes, the contact area between the surface of the heating plate and the inner container is increased by changing the structure of the heating plate so as to ensure uniform heating. However, the technical scheme has complex processing technology and higher cost.
Therefore, a scheme is urgently needed in the field to solve the technical problem of uneven cooking of the food materials waiting to be cooked under the condition of different rice quantities, so that the overall cooking mouthfeel of the food materials waiting to be cooked is consistent.
The traditional rice cooking amount is judged in a temperature rising stage, and different powers are adjusted in a boiling stage and a stewing stage according to signals of the temperature rising stage. However, it is difficult to improve the uniformity of the cooked rice by the boiling stage and the braising stage. The unevenness of the rice is mainly present in the middle rice amount and the larger rice amount.
According to the cooking device, the food material on the upper part of the cooking device absorbs more water than the food material on the lower part of the cooking device through multi-heating of the side coils in the soaking stage and the temperature rising stage, and the food material on the lower part absorbs more water along with the reduction of the water level in the later heating stage. Therefore, in the whole cooking process, the water content of the upper food material and the lower food material are close, and the taste consistency is good. For a small amount of food materials, the side coils are not heated in the cooking process, so that the heat loss is reduced.
Example one
Fig. 1 shows a flow chart of a cooking method of the present disclosure. As shown in fig. 1, a cooking method includes:
step S1, acquiring the weight of the food material to be cooked;
step S2, determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of the cooking appliance in different cooking stages;
and step S3, cooking the food material to be cooked according to the cooking strategy.
In the present embodiment, the food material to be cooked includes, but is not limited to, rice, the cooking appliance includes, but is not limited to, an electric rice cooker, and the heating means includes, but is not limited to, a heating coil. In the embodiment, the weight of the food materials to be cooked of the rice is obtained, the weight interval to which the weight of the food materials belongs is determined, then the cooking strategy of the food materials to be cooked of the rice is determined according to the preset corresponding relation between the weight interval and the cooking strategy, and finally the food materials to be cooked of the rice are cooked according to the cooking strategy. That is, this embodiment has obtained the weight that rice waited to cook the edible material before the culinary art to classify to different weight through the weight interval, then wait to cook the edible material to the rice of different weight intervals and take different culinary art tactics, according to the weight interval of difference, heating devices such as the heating coil of adjustment different positions heat in the culinary art stage of difference, thereby make even the edible material weight difference also can guarantee to eat the homogeneity of material culinary art, and then promoted the homogeneity and the heat utilization ratio of eating the material culinary art.
Example two
On the basis of the above embodiments, the present embodiment describes obtaining the weight of the food material to be cooked. Obtaining a food material weight of a food material to be cooked, comprising:
acquiring the weight of food materials to be cooked, which are acquired by a weight detection device arranged on a cooking appliance; or alternatively
And acquiring the input food material weight of the food material to be cooked.
In the present embodiment, the weight of the food material includes, but is not limited to, the amount of rice. The cooking phase includes, but is not limited to, a soaking phase and a warming phase. In order to make the rice uniform overall under different rice quantity conditions, in this embodiment, a weight detection device is arranged in a cooking appliance such as an electric cooker to obtain the weight of food materials to be cooked, and the rice quantity is determined by using the weight of the food materials, so that the rice quantity determination is more convenient and accurate; or the food material weight of the food material to be cooked is input by using the rice quantity selection function key set by the cooking appliance, so that the food material weight obtaining process is more convenient. In other words, in the present embodiment, the weight detection device or the manual selection button is used to perform the initial judgment/setting of the weight of the food material in advance, so that the cooking strategies in the whole cooking process are determined according to the weight of the food material; according to different food material weights, the heating coils in different positions are adjusted to heat in different cooking stages, namely the working states of the heating coils are adjusted according to the food material weight conditions, so that the heat source positions are adjusted, the technical effect of uniformly cooking the whole food material to be cooked is achieved, and the cooking energy utilization rate under the condition of small food material weight is improved.
EXAMPLE III
On the basis of the embodiment, the weight interval comprises a first interval, a second interval and a third interval, wherein the first interval is smaller than the second interval, and the second interval is smaller than the third interval;
determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy comprises the following steps:
when the weight interval to which the weight of the food material belongs is a first interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part;
when the weight interval to which the weight of the food material belongs is a second interval or a third interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is performed by heating devices installed at the bottom and the side parts of the cooking appliance and at the bent parts between the bottom and the side parts.
This embodiment has obtained the weight that rice waited to cook and has eaten the material before the culinary art to classify to different weight through the weight interval of three difference, then wait to cook to the rice of different weight intervals and eat the material and take different culinary art tactics, thereby even make to eat the homogeneity that material weight difference also can guarantee to eat the material culinary art, and then promoted the homogeneity and the heat utilization ratio of eating the material culinary art.
In the present embodiment, the heating means includes, but is not limited to, a heating coil including, but not limited to, a heating coil installed at the bottom of the cooking appliance (bottom coil), a heating coil installed at a bend between the bottom and side of the cooking appliance (R-angle coil), and a heating coil installed at the side of the cooking appliance (side coil), the number of heating coil segments of the present embodiment is three or more, and each heating coil can perform heating separately.
Regarding rice as the food material to be cooked, when the amount of rice is small, the weight interval of the weight of the food material is a first interval, and at the moment, the side coils are not used or are used for heating less, so that the overall consistency of the rice is improved while the heat loss is reduced; when the rice quantity is large, the weight section of the food material weight is a second section or a third section, the bottom coil, the R-angle coil and the side coil are adjusted to carry out cooperative heating, so that the overall consistency of the rice is ensured, the first section, the second section and the third section respectively correspond to the small rice quantity, the medium rice quantity and the rice quantity, for example, the small rice quantity (g) can be [0, 450 ], the medium rice quantity (g) can be [450, 800 ] and the large rice quantity (g) can be more than or equal to 800.
Fig. 2 is a flow chart of another cooking method according to an embodiment of the present disclosure, showing a cooking process under different rice quantities. The rice quantity acquisition result is a food weight acquisition result, and comprises: the cooking device comprises a first meter (small meter) corresponding to a first interval, a second meter (middle meter) corresponding to a second interval and a third meter (large meter) corresponding to a third interval, wherein the first meter is smaller than the second meter, the second meter is smaller than the third meter, and the heating devices arranged at different positions of the cooking device are adjusted to work in different cooking stages according to different meter obtaining results.
Example four
On the basis of the above embodiment, the cooking stage includes a soaking stage, a heating stage, a boiling stage and a stewing stage;
when the weight interval to which the weight of the food material belongs is a first interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part; in the stewing stage, cooking is carried out through a heating device arranged at the bottom of the cooking utensil.
When the weight interval to which the weight of the food material belongs is a second interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage and the temperature rising stage, cooking is carried out through heating devices arranged on the side parts of the cooking appliance and at the bent parts between the bottom part and the side parts, and the heat provided by the heating devices arranged on the side parts of the cooking appliance is more than a first preset ratio of the total heat in the cooking stage; in the boiling stage, cooking is carried out through heating devices arranged at the bottom and the side parts of the cooking utensil and at the bent part between the bottom and the side parts; in the stewing stage, cooking is carried out by heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part. The first predetermined ratio is, for example, 1/2, and when the first predetermined ratio is 1/2, the heat provided by the heating device mounted on the side of the cooking utensil is more than half of the total heat in the cooking stage, so the heating device on the side is mainly used for heating in the soaking stage and the warming stage, the heating device on the bent part between the bottom and the side is used for auxiliary heating, and the bottom coil does not work.
When the weight interval to which the weight of the food material belongs is a third interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, cooking is carried out through a heating device arranged on the side part of the cooking appliance; in the temperature rise stage, the boiling stage and the stewing stage, the cooking is carried out through heating devices arranged at the side parts, the bottom part and the bent parts between the bottom part and the side parts of the cooking utensil, and
in the temperature rising stage, the heat provided by the heating device arranged on the side part of the cooking utensil reaches a first preset ratio of the total heat in the temperature rising stage; in the boiling stage, the heat provided by the heating devices arranged at the side part and the bottom of the cooking utensil and at the bent part between the bottom and the side part respectively reaches over a second preset ratio of the total heat in the boiling stage;
the first predetermined proportion is greater than the second predetermined proportion, for example, 1/2, and the second predetermined proportion is, for example, 1/10. When the first preset ratio is 1/2, the heat provided by the heating devices at the side part in the temperature rise stage is more than half of the total heat in the temperature rise stage, so that the heating devices at the side part are mainly used in the temperature rise stage, the heating devices at the bottom part and the bent part between the bottom part and the side part are used for assisting in heating, and the bottom coil does not work. When the second preset proportion is 1/10, in the boiling stage, the heat provided by the heating devices at the side part, the bottom part and the bent part between the bottom part and the side part is more than or equal to 1/10, the heating devices at the bent part between the side part, the bottom part and the side part are uniformly heated, the provided heat is balanced, the food materials are uniformly heated, and the cooked taste is consistent.
Fig. 3 is a cooking temperature diagram illustrating temperature and power changes during cooking, such as rice, according to an embodiment of the present disclosure. The curve represents the temperature change and the broken line represents the power change.
The cooking process will be described below with reference to fig. 2 and 3.
In cooking appliances such as rice cookers, a weight detection device or an operation panel with rice amount selection is arranged, and a heat source is formed by heat generation by a heating device such as a coil.
In the first stage, rice quantity recognition is performed.
As shown in fig. 2, a user puts rice waiting for cooking food into a pot of the cooking appliance, clicks a weighing button to weigh the weight m of the riceRice and its production process(the unit is gram), the weight of the rice is obtained according to the weighing result, and the rice amount range of the rice amount in the pot body is determined, wherein the rice amount range comprises: a first meter amount corresponding to the first interval, a second meter amount corresponding to the second interval, and a third meter amount corresponding to the third interval, wherein the first meter amount is less than the second meter amount, and the second meter amount is less than the third meter amount. In this embodiment, the rice amount is obtained by performing rice amount identification before the soaking stage, that is, the rice amount is obtained before heating is started, so that different cooking strategies (each cooking strategy has different power, time and heating devices) are selected according to the rice amount, and finally, the uniformity of the rice is improved. In other words, in the embodiment, the weight of the food material to be cooked is obtained before the soaking stage, and different control modes are adopted for different food material weights to cook, so that the overall consistency of the food material to be cooked can be ensured even under different food material weight conditions.
In the second stage, soaking is performed.
As shown in FIG. 3, the average power P1(1/20 rated power is not less than P1 not less than 1/2 rated power) is adopted to maintain the temperature T of rice water in the interval of [ T1, T1+2] (25 not less than T1 not more than 60, unit:. degree.C.) for about T1 time (5 not less than T1 not more than 30, unit: min);
a. when m is more than or equal to 0Rice and its production processWhen the current is less than 450 meters, the bottom coil and the R-angle coil are used for switching and heating, and the side coil does not work;
b. when m is more than or equal to 450Rice and its production processWhen the heat input is less than 800 meters, the side coil and the R-angle coil are used for switching and heating, the heat input of the side coil is more than or equal to the total heat input of a first preset proportion (for example, 1/2) at the stage, and the bottom coil does not work;
c. when m isRice and its production processWhen the volume is more than or equal to 800 meters, the side coils are used for heating, and the bottom coil and the R-angle coil do not work.
In the third stage, the temperature is raised.
The method comprises the steps of continuously or intermittently heating the mixture by using average power P2 (the rated power of 1/4 is not less than P2 is not less than the rated power), heating the mixture until the temperature T of rice water is not less than T2 (the temperature T2 is not less than 70 and not more than 95, and the unit is equal to DEG C), and entering a boiling stage, wherein the heating time is not more than 35 min.
a. When m is more than or equal to 0Rice and its production processWhen the current is less than 450 meters, the bottom coil and the R-angle coil are used for switching and heating, and the side coil does not work;
b. when m is more than or equal to 450Rice and its production processWhen the heat input is less than 800 meters, the side coil and the R-angle coil are used for switching and heating, the heat input of the side coil is more than or equal to the total heat input of a first preset proportion (for example, 1/2) at the stage, and the bottom coil does not work;
c. when m isRice and its production processWhen the heat input of the side coil is larger than or equal to 800, the heat input of the side coil is larger than or equal to the first preset proportion (for example 1/2), the heat input is larger than or equal to the total heat input of the stage of the first preset proportion (for example 1/2).
In the fourth stage, boiling is performed.
The method comprises the steps of continuously or intermittently heating by using average power P3 (the rated power of 1/8 is not less than P2 is not less than the rated power), heating for a time period of t3 (t 3 is not less than 0 and not more than 15, the unit is min), and entering a stewing stage when the rice water temperature t (t is not less than 90 and not more than 100 and the unit is DEG C) is finished.
a. When m is more than or equal to 0Rice and its production processWhen the time is less than 450 m, the first meter is measured, the bottom coil and the R-angle coil are used for switching heating at the stage, and the side coil does not workMaking;
b. when m is more than or equal to 450Rice and its production processWhen the heat input is less than 800, the heat input is the middle meter, the side coil, the R-angle coil and the bottom coil are used for switching heating at the stage, wherein the heat input of the side coil is larger than or equal to a first preset ratio (for example 1/2), and the total heat input at the stage is obtained;
c. when m isRice and its production processAnd when the volume of the rice is more than or equal to 800, the side coil, the bottom coil and the R-angle coil are used for switching heating at the stage, and the heat input of the coils at different parts is more than or equal to a second preset ratio (for example 1/10) and the total heat input at the stage.
In the fifth stage, stewing is carried out.
The average power P4(1/16 rated power is not less than P2 and not more than 2/3 rated power) is adopted for continuous or intermittent heating, the temperature t (t is not less than 70 and not more than 100 and the unit is in DEG C) of the rice water is maintained at the stage, and after the heating time t4 (t 3 is not more than 0 and not more than 20 and the unit is in min), the cooking process is finished.
a. When m is more than or equal to 0Rice and its production processWhen the current is less than 450 meters, the bottom coil is used for heating, and the R-angle coil and the side coil do not work;
b. when m is more than or equal to 450Rice and its production processWhen the current is less than 800 meters, the R angle coil and the bottom coil are switched to heat, wherein the side coil does not work;
c. when m isRice and its production processAnd when the volume is more than or equal to 800 meters, switching and heating by using the side coil, the bottom coil and the R-angle coil.
On the basis of the above embodiment, when the food material to be cooked is coarse cereals such as brown rice, red beans, etc., the soaking period time can be prolonged. And (3) adjusting the time of the soaking stage according to different cooking characteristics of the coarse cereals to cook, wherein when the coarse cereals such as brown rice, red rice, black rice and the like are cooked, the time of the soaking stage is adjusted to be 30-120 min, and the control methods of other stages are the same. When beans such as red beans and black beans with thick seed coats and large grain sizes are cooked, the soaking period is prolonged to 2-6 h for ensuring the cooking effect.
This disclosed technical scheme for the regional temperature with the laminating of lateral part coil is higher than the region that corresponds with the bottom coil on the pot body, and then forms strong district of heating and the weak district of heating on the pot body, and the temperature of pot body lateral part rises fast especially when soaking stage and intensification stage in the culinary art in-process of rice, promotes that edible materials such as rice in corresponding region absorb water in advance, avoids the culinary art later stage because lack of water and leads to the problem that rice is hard to give birth to, and the rice homogeneity that final culinary art was come out is better.
EXAMPLE five
On the basis of the above embodiments, the present embodiment provides a cooking control apparatus including:
the acquisition module is used for acquiring the weight of food materials to be cooked;
the determining module is used for determining a cooking strategy of the food to be cooked based on a preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of the cooking appliance in different cooking stages;
and the control module is used for cooking the food to be cooked according to the cooking strategy.
Details and advantageous effects of technical features in this embodiment correspond to those of the above embodiment, and are not described again in this embodiment.
EXAMPLE six
On the basis of the above embodiments, the present embodiment provides a computer-readable storage medium on which a computer program is stored, which, when executed by a processor, implements the method of the above embodiments.
The storage medium may be a flash memory, a hard disk, a multimedia card, a card type memory (e.g., SD or DX memory, etc.), a Random Access Memory (RAM), a Static Random Access Memory (SRAM), a Read Only Memory (ROM), an Electrically Erasable Programmable Read Only Memory (EEPROM), a Programmable Read Only Memory (PROM), a magnetic memory, a magnetic disk, an optical disk, a server, an App application mall, etc.
For the content of the method, please refer to the foregoing embodiments, which are not repeated in this embodiment.
EXAMPLE seven
On the basis of the above embodiments, the present embodiment provides a control device, which includes a processor and a memory, where the memory stores a computer program, and the processor implements the method of the above embodiments when executing the computer program.
The Processor may be an Application Specific Integrated Circuit (ASIC), a Digital Signal Processor (DSP), a Digital Signal Processing Device (DSPD), a Programmable Logic Device (PLD), a Field Programmable Gate Array (FPGA), a controller, a microcontroller, a microprocessor, or other electronic components, and is configured to perform the method of the above embodiments. For the content of the method, please refer to the foregoing embodiments, which are not repeated in this embodiment.
The Memory may be implemented by any type of volatile or non-volatile Memory device or combination thereof, such as Static Random Access Memory (SRAM), Electrically Erasable Programmable Read-Only Memory (EEPROM), Erasable Programmable Read-Only Memory (EPROM), Programmable Read-Only Memory (PROM), Read-Only Memory (ROM), magnetic Memory, flash Memory, magnetic disk or optical disk.
Example eight
On the basis of the above embodiment, the present embodiment provides a cooking appliance including:
the control apparatus of the above embodiment;
heating devices installed at different positions of the cooking appliance.
In practical applications, the cooking appliance may be, but is not limited to, an electric rice cooker.
In some embodiments, the heating device comprises: a heating coil;
heating device to be installed at different positions of a cooking appliance, comprising:
a heating coil installed at the bottom of the cooking appliance;
a heating coil installed at a side of the cooking appliance; and
and the heating coil is arranged at the bent part between the bottom and the side part of the cooking utensil.
In some embodiments, further comprising:
a weight detecting device installed at the bottom of the cooking utensil.
Fig. 4 is a schematic view of a cooking appliance according to an embodiment of the present disclosure, showing a positional relationship between the pot body 2 and a heating device such as a heating coil. The heating coil includes: a bottom coil 11, an R-corner coil 12, and a side coil 13.
The bottom coil 11 is arranged right below the pan body 2, the R-angle coil 12 is arranged at the R-angle position where the bottom and the side of the pan body 2 are connected, and the side coil 13 is arranged at the side of the pan body 2.
The cooking appliance further comprises a weight detection device 31, and the weight detection device 31 can be realized in two ways: firstly, after adding rice, a user weighs the rice by a weight detection device 31 arranged at the bottom of a pot body; and secondly, weighing the rice quantity by the user through other ways, and selecting the corresponding rice quantity on the operation panel for cooking.
Details and advantageous effects of technical features in this embodiment correspond to those of the above embodiment, and are not described again in this embodiment.
In the embodiments provided in the present disclosure, it should be understood that the disclosed apparatus and method may be implemented in other ways. The apparatus embodiments described above are merely illustrative and, for example, the flowcharts and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of apparatus, methods and computer program products according to various embodiments of the present disclosure. In this regard, each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams and/or flowchart illustration, and combinations of blocks in the block diagrams and/or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.
It should be noted that, in the present disclosure, 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, the recitation of an element by the phrase "comprising an … …" does not exclude the presence of additional like elements in the process, method, article, or apparatus that comprises the element.
Although the embodiments disclosed in the present disclosure are described above, the above description is only for the convenience of understanding the present disclosure, and is not intended to limit the present disclosure. It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the disclosure as defined by the appended claims.
Claims (9)
1. A method of cooking, comprising:
acquiring the weight of food materials to be cooked;
determining a cooking strategy of the food to be cooked based on a preset corresponding relation between a weight interval and a cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises working modes of heating devices arranged at different positions of a cooking appliance in different cooking stages;
cooking the food to be cooked according to the cooking strategy;
wherein the weight interval comprises a first interval, a second interval and a third interval, wherein the first interval is smaller than the second interval, and the second interval is smaller than the third interval;
the cooking stage comprises a soaking stage, a heating stage, a boiling stage and a stewing stage;
when the weight interval to which the weight of the food material belongs is the second interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged on the side parts of the cooking utensil and at the bent parts between the bottom and the side parts, and the heat provided by the heating devices arranged on the side parts of the cooking utensil reaches a first preset proportion of the total heat in the cooking stage; in the stewing stage, the cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part;
wherein, the determining the cooking strategy of the food to be cooked based on the preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs comprises:
when the weight interval to which the weight of the food material belongs is the first interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is carried out through heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part;
when the weight interval to which the weight of the food material belongs is the third interval, the cooking strategy of the food material to be cooked comprises the following steps: cooking is carried out through heating devices arranged at the bottom and the side parts of the cooking utensil and at the bent part between the bottom and the side parts;
wherein the cooking stage comprises a soaking stage, a heating stage, a boiling stage and a stewing stage;
when the weight interval to which the weight of the food material belongs is the third interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, cooking is carried out through a heating device arranged on the side part of the cooking appliance; in the temperature rise stage, the boiling stage and the stewing stage, the cooking is carried out through heating devices arranged at the side parts, the bottom part and the bent parts between the bottom part and the side parts of the cooking utensil, and
in the temperature rising stage, the heat provided by the heating device arranged on the side part of the cooking utensil reaches a first preset proportion of the total heat in the temperature rising stage; in the boiling stage, the heat provided by the heating devices arranged at the side part and the bottom of the cooking utensil and at the bent part between the bottom and the side part respectively reaches over a second preset ratio of the total heat in the boiling stage;
wherein the first preset proportion is larger than the second preset proportion.
2. The method of claim 1, wherein the obtaining of the food material weight of the food material to be cooked comprises:
acquiring the weight of food materials to be cooked, which are acquired by a weight detection device arranged on a cooking appliance; or
And acquiring the input food material weight of the food material to be cooked.
3. The method of claim 1, wherein the cooking phases include a soak phase, a warm phase, a boil phase, and a simmer phase;
when the weight interval to which the weight of the food material belongs is the first interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged at the bottom of the cooking utensil and at the bent part between the bottom and the side part; in the stewing stage, cooking is carried out through a heating device arranged at the bottom of the cooking utensil.
4. An apparatus using the cooking control method of any one of claims 1 to 3, comprising:
the acquisition module is used for acquiring the weight of food materials to be cooked;
the cooking strategy determining module is used for determining the cooking strategy of the food to be cooked based on the preset corresponding relation between the weight interval and the cooking strategy and the weight interval to which the weight of the food belongs, wherein the cooking strategy at least comprises the working modes of heating devices arranged at different positions of a cooking appliance in different cooking stages;
the control module is used for cooking food materials to be cooked according to the cooking strategy;
wherein the weight interval comprises a first interval, a second interval and a third interval, wherein the first interval is smaller than the second interval, and the second interval is smaller than the third interval;
the cooking stage comprises a soaking stage, a heating stage, a boiling stage and a stewing stage;
when the weight interval to which the weight of the food material belongs is the second interval, the cooking strategy of the food material to be cooked comprises the following steps: in the soaking stage, the heating stage and the boiling stage, cooking is carried out through heating devices arranged on the side parts of the cooking appliance and at the bent parts between the bottom and the side parts, and the heat provided by the heating devices arranged on the side parts of the cooking appliance reaches a first preset ratio of the total heat in the cooking stage; in the stewing stage, cooking is carried out by heating devices arranged at the bottom of the cooking appliance and at the bent part between the bottom and the side part.
5. A computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the method of any one of claims 1 to 3.
6. A control device comprising a processor and a memory, characterized in that the memory has stored thereon a computer program which, when executed by the processor, carries out the method of any one of claims 1 to 3.
7. A cooking appliance, comprising:
the control device of claim 6;
heating devices installed at different positions of the cooking appliance.
8. The cooking appliance of claim 7, wherein the heating means comprises: a heating coil;
the heating device installed at different positions of the cooking appliance comprises:
a heating coil installed at the bottom of the cooking appliance;
a heating coil installed at a side of the cooking appliance; and
and the heating coil is arranged at the bent part between the bottom and the side part of the cooking utensil.
9. The cooking appliance of claim 7, further comprising:
a weight detecting device installed at the bottom of the cooking utensil.
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