CN114246454A - Cooking control method, cooking apparatus, and computer-readable storage medium - Google Patents

Cooking control method, cooking apparatus, and computer-readable storage medium Download PDF

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Publication number
CN114246454A
CN114246454A CN202011003083.1A CN202011003083A CN114246454A CN 114246454 A CN114246454 A CN 114246454A CN 202011003083 A CN202011003083 A CN 202011003083A CN 114246454 A CN114246454 A CN 114246454A
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China
Prior art keywords
temperature
cooking
pot body
equal
stirring
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CN202011003083.1A
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Chinese (zh)
Inventor
田茂桥
陈伟
卢伟杰
陈锦森
陈健良
李晓光
王小鹰
郑量
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
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Priority to CN202011003083.1A priority Critical patent/CN114246454A/en
Publication of CN114246454A publication Critical patent/CN114246454A/en
Pending legal-status Critical Current

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/004—Cooking-vessels with integral electrical heating means
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Cookers (AREA)

Abstract

The invention provides a cooking control method, a cooking device and a computer readable storage medium, wherein the cooking control method comprises the following steps: acquiring the temperature of the pot body; and determining cooking parameters of the food materials according to whether the temperature of the pot body meets the preset conditions. Confirm the corresponding culinary art parameter to eating the material according to the pot body temperature that continuously detects, and then control cooking device and turn over the stir-fry according to corresponding culinary art parameter to eating the material, can turn over the stir-fry to rice automatically to realized the function of automatic fried rice, not needed the user to turn over the stir-fry to rice voluntarily, saved user's culinary art time, improved the use experience of user to cooking equipment.

Description

Cooking control method, cooking apparatus, and computer-readable storage medium
Technical Field
The invention belongs to the technical field of cooking equipment, and particularly relates to a cooking control method, cooking equipment and a computer-readable storage medium.
Background
The existing cooking equipment does not have an automatic rice frying function, a user needs to manually complete a rice frying and cooking process, and the use experience of the user is difficult to improve.
Disclosure of Invention
The present invention is directed to solving one of the technical problems of the prior art or the related art.
In view of the above, the present invention provides a cooking control method, including: acquiring the temperature of the pot body; and determining cooking parameters of the food materials according to whether the temperature of the pot body meets the preset conditions.
The cooking control method provided by the invention needs to acquire the temperature of the pot body firstly, specifically, the mode of acquiring the temperature of the pot body can be continuously acquiring the temperature of the pot body or periodically acquiring the temperature of the pot body, for example, acquiring the temperature of the pot body once every second, and then determining the cooking parameters of the food materials by judging whether the temperature of the pot body meets the preset conditions or not. The invention is used for providing a cooking control method capable of realizing the automatic rice frying function, in order to realize the automatic rice frying function, the steps of the user for frying rice can be referred, for example, the frying time length of the rice needs to be controlled or the frying speed needs to be controlled, the preset conditions can be a plurality of, and the cooking parameters can be a plurality of, when the temperature of a pot body meets different preset conditions, the same cooking parameter also needs to be adjusted, in other words, aiming at each cooking parameter, when the different preset conditions are met, each cooking parameter can be adjusted to a corresponding set value or a set range, so that the corresponding cooking parameter of the food material can be determined according to the continuously detected temperature of the pot body, a cooking device is controlled to fry the food material according to the corresponding cooking parameter, and the rice can be automatically fried, therefore, the automatic rice frying function is realized, the user does not need to actively stir and fry the rice, the cooking time of the user is saved, and the use experience of the user on cooking equipment is improved.
The rice used for frying is basically cooked rice, so the process of frying the rice is simpler compared with the process of frying the dish, and the cooking empty control method can not only finish the process of frying the rice, but also effectively simplify the cooking process and improve the cooking efficiency.
In addition, according to the cooking control method in the above technical solution provided by the present invention, the following additional technical features may be further provided:
in a possible design, the step of determining the cooking parameters of the food material according to whether the temperature of the pan body meets a preset condition specifically comprises: and determining cooking parameters of the food materials according to whether the temperature of the pot body is within a preset temperature range or whether the rising rate of the temperature of the pot body is within a preset temperature rising rate range.
In this design, the preset conditions include: the temperature of the pot body is within a preset temperature range, and the rising rate of the temperature of the pot body is within a preset temperature rising rate range. So when confirming the culinary art parameter, whether need satisfy the preset condition to pot body temperature and judge, specifically do, can confirm the culinary art parameter according to whether the pot body temperature that acquires is in predetermineeing the temperature range, for example the pot body temperature that acquires is in predetermineeing the temperature range, corresponding adjustment culinary art parameter cooks the material, if the pot body temperature that acquires is not in predetermineeing the temperature range, just need adjust the culinary art parameter once more for the culinary art parameter is corresponding with pot body temperature, thereby can be according to pot body temperature with culinary art parameter adjustment to being suitable for to cook the material.
Or determining the rising rate of the pot body temperature according to the acquired temperature, and then determining whether the current rising rate of the pot body temperature is within a preset temperature rising rate range, for example, if the rising rate of the acquired pot body temperature is within the preset temperature rising rate range, correspondingly adjusting the cooking parameters and cooking the food materials, if the rising rate of the acquired pot body temperature is not within the preset temperature rising rate range, adjusting the cooking parameters again to enable the cooking parameters to correspond to the pot body temperature, and thus adjusting the cooking parameters to be suitable for cooking the food materials according to the rising rate of the pot body temperature.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In a possible design, the step of determining the cooking parameters of the food material according to whether the temperature of the pan body is within a preset temperature range or whether the rising rate of the temperature of the pan body is within a preset temperature rising rate range specifically comprises: determining a first cooking parameter for the food material based on whether the temperature of the pot body is less than or equal to a first preset temperature or the rising rate of the temperature of the pot body is greater than the rising rate of the preset temperature; determining a second cooking parameter for the food material based on the temperature of the pot body being greater than the first preset temperature and less than or equal to a second preset temperature; and determining a third cooking parameter of the food material based on the temperature of the pot body being greater than the second preset temperature.
In the design, how to determine cooking parameters according to the temperature of the pot body or the rising rate of the temperature of the pot body is specifically limited, and when the temperature of the pot body is less than or equal to a first preset temperature or the rising rate of the temperature of the pot body is greater than the rising rate of the preset temperature, the food materials are cooked according to the first cooking parameters. Under the condition that pot body temperature is less than first preset temperature, it is lower to explain current pot body temperature, and first culinary art parameter is for being suitable for carrying out the culinary art parameter of culinary art to eating material when pot body temperature is lower, and the rate of rise of pot body temperature is greater than under the condition of presetting the rate of rise, explains that the speed of rise of current pot body temperature is very fast, and pot body temperature can rise fast under the lower condition of temperature usually, so first culinary art parameter is for being suitable for carrying out the culinary art parameter of culinary art to eating material under the very fast condition of pot body temperature rate of rise. If pot body temperature is greater than the first temperature of predetermineeing or the rising rate of pot body temperature is less than or equal to predetermineeing temperature rising rate, explains that the temperature of the current pot body is higher, need not rethread first culinary art parameter cooks the edible material, just need further judge whether pot body temperature is the predetermined temperature of less than or equal to the second, if be less than the predetermined temperature of second, just cook the edible material through the second culinary art parameter. And when the temperature of the pot body is higher than the third preset temperature, the temperature of the pot body is high, the food material needs to be cooked through the third cooking parameter, so that the cooking parameter corresponds to the temperature of the pot body, and the cooking parameter can be adjusted to be suitable for cooking the food material according to the rising rate of the temperature of the pot body.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In one possible design, the first cooking parameter includes a first stirring speed; the second cooking parameter comprises a second stirring speed, and the second stirring speed is greater than or equal to the first stirring speed; the third cooking parameter includes a third blend speed, the third blend speed being greater than or equal to the second blend speed.
In this design, the first cooking parameter includes a first stirring speed, that is, when the pan body temperature is less than or equal to a first preset temperature or the rising rate of the pan body temperature is greater than a preset temperature rising rate, the food material is stirred by the first stirring speed. The second cooking parameter comprises a second stirring speed, namely, when the pot body temperature is greater than a first preset temperature and less than a second preset temperature or the pot body temperature rising rate is less than or equal to the preset temperature rising rate, the food material is stirred through the second stirring speed, the second preset temperature is greater than the first preset temperature, the second stirring speed is greater than or equal to the first stirring speed, when the pot body temperature is greater than the first preset temperature, the pot body temperature is higher, at the moment, the food material needs to be quickly stirred to avoid the situation that part of the food material is burnt due to high temperature, or when the pot body temperature rising rate is less than or equal to the preset temperature rising rate, the pot body temperature rising speed is slower, the current pot body temperature is higher, the stirring speed of the food material needs to be improved, and the cooking effect of the food material is guaranteed. Third stirring speed is greater than or equal to second stirring speed, when pot body temperature is greater than the second and predetermines the temperature, explains that current pot body temperature is very high, needs further accelerate the stirring speed to eating the material to guarantee to eat and can cook fast under the high temperature condition and accomplish, also can avoid eating the condition emergence of material by the roast burnt, improve the culinary art effect to eating the material.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In one possible design, the first cooking parameter further includes a first single blend duration; the second cooking parameter further comprises a second single stirring duration, the second single stirring duration being greater than or equal to the first single stirring duration; the third cooking parameter further includes a third single blend time period, the third single blend time period being greater than or equal to the second single blend time period.
In this design, first culinary art parameter still includes that first single stirs for a long time, that is to say, when pot body temperature is less than or equal to first preset temperature or pot body temperature's rate of rise is greater than preset temperature rate of rise, stirs the edible material through first single stirring for a long time. The second cooking parameter comprises a second single stirring time period, namely, when the temperature of the pot body is more than the first preset temperature and less than a second preset temperature or the rising rate of the temperature of the pot body is less than or equal to the rising rate of the preset temperature, stirring the food material for a second single stirring time, wherein the second preset temperature is higher than the first preset temperature, the second single stirring time is longer than or equal to the first single stirring time, when the temperature of the pan body is higher than the first preset temperature, the temperature of the pan body is higher, the stirring time of the food materials needs to be prolonged to avoid the situation that part of the food materials are scorched due to high temperature, or when the rising rate of the temperature of the pan body is less than or equal to the preset temperature rising rate, the rising speed of the temperature of the pan body is slow, and the temperature of the current pan body is high, therefore, the single stirring time of the food materials needs to be prolonged, and the cooking effect of the food materials is guaranteed. When the third single stirs for a time length is more than or equal to the second single stirs for a time length, when pot body temperature is greater than the second and predetermines the temperature, it is very high to explain current pot body temperature, needs further to prolong when the single stirs to eating the material to guarantee to eat and can accomplish fast under the high temperature condition, also can avoid eating the condition emergence that the material was burnt by the roast, improve the culinary art effect to eating the material.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In one possible design, the first cooking parameter further includes a first stir interval duration; the second cooking parameter further comprises a second stirring interval duration, and the second stirring interval duration is less than or equal to the first stirring interval duration; the third cooking parameter further includes a third stir interval duration that is less than or equal to the second stir interval duration.
In this design, the first cooking parameter further includes a first stirring interval duration, that is, when the pot body temperature is less than or equal to a first preset temperature or the rise rate of the pot body temperature is greater than a preset temperature rise rate, the food material is stirred through the first stirring interval duration. The second cooking parameter comprises a second stirring interval duration, that is, when the temperature of the pot body is greater than the first preset temperature and less than a second preset temperature or the rising rate of the temperature of the pot body is less than or equal to the rising rate of the preset temperature, stirring the food material by a second stirring interval duration, the second preset temperature being higher than the first preset temperature, the second stirring interval duration being less than or equal to the first stirring interval duration, when the temperature of the pan body is higher than the first preset temperature, the temperature of the pan body is higher, the stirring interval duration of the food materials needs to be reduced to avoid the situation that part of the food materials are scorched due to high temperature, or when the rising rate of the temperature of the pan body is less than or equal to the preset temperature rising rate, the rising speed of the temperature of the pan body is slow, and the temperature of the current pan body is high, therefore, the stirring interval of the food materials needs to be reduced for a long time, and the cooking effect of the food materials is guaranteed. The length of the third stirring interval is less than or equal to the length of the second stirring interval, when the temperature of the pot body is greater than the second preset temperature, the current temperature of the pot body is very high, the stirring interval of the food material needs to be further reduced, the food material can be quickly cooked under the high-temperature condition, the food material can be prevented from being burnt, and the cooking effect of the food material is improved.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In one possible design, the first cooking parameter further comprises a first heating power, the first heating power being less than or equal to a maximum rated power of the cooking device; the second cooking parameter further comprises a second heating power, and the second heating power is less than or equal to the first heating power; the third cooking parameter further comprises a third heating power, and the third heating power is less than or equal to the second heating power.
In this design, first culinary art parameter still includes first heating power, that is to say, when pot body temperature is less than or equal to first preset temperature or the rising rate of pot body temperature is greater than preset temperature rising rate, heat the pot body through first heating power, first heating power is less than or equal to cooking equipment's maximum rated power, because the pot body temperature is lower this moment, so need rise pot body temperature as early as possible, big heating power can effectively improve the rate of heating to the pot body to improve culinary art speed. The second culinary art parameter still includes the second heating power, that is to say, when pot body temperature is greater than first predetermined temperature and is less than second predetermined temperature or pot body temperature rate of rise is less than or equal to predetermined temperature rate of rise, heat the pot body through the second heating power, the second predetermined temperature is greater than first predetermined temperature, the second heating power is less than or equal to first heating power, when pot body temperature is greater than first predetermined temperature, it is higher to explain pot body temperature, need reduce the heating power to the pot body this moment and just can avoid partly eating the material to take place because the condition of high temperature scorching, or when pot body temperature's rate of rise is less than or equal to predetermined temperature rate of rise, it is slower to explain pot body temperature's rate of rise, also explain current pot body's temperature is higher, thereby need reduce the heating power to the pot body, thereby guarantee the culinary art effect to the pot body. Third heating power is less than or equal to second heating power, when pot body temperature is greater than the second and predetermines the temperature, explains that current pot body temperature is very high, needs further to reduce the heating power to the pot body to guarantee to eat the material and can cook fast under the high temperature condition and accomplish, also can avoid eating the condition emergence of material by roast burnt, improve the culinary art effect to eating the material, third heating power can be for 0, that is to say, under the very high condition of pot body temperature, can stop heating the pot body.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
In a possible design, the step of obtaining the temperature of the pan body further comprises the following steps: setting a preset heating time length; the cooking control method further includes: and determining that the heating time is longer than or equal to the preset heating time, and stopping cooking the food material.
In the design, the cooking parameters of the food materials are determined through the temperature of the pot body, whether the current heating time is longer than or equal to the preset heating time is judged in the process of cooking the food materials, when the heating time reaches the preset heating time, the cooking process of the food materials is completed, so that the heating system can be turned off and the food materials are stopped being stirred, namely, the food materials are stopped being cooked, and the situation that the taste is influenced and the energy is wasted due to the fact that the cooking time of the food materials is long is avoided.
A second aspect of the present invention provides a cooking apparatus comprising: a pan body; the stirring device is arranged in the pot body; a memory storing a computer program; the processor is connected with the pot body and the stirring device, and executes the computer program stored in the memory to realize the cooking control method in any one of the technical schemes, so that the cooking equipment provided by the invention has all the benefits of the cooking control method provided by any one of the technical schemes.
Agitating unit can stir the edible material of the pot body, and specifically, agitating unit can include puddler, stirring portion and driver part, and driver part can drive the puddler and remove or rotate to make the puddler can drive stirring portion stir the edible material in the pot body.
A third aspect of the present invention provides a computer-readable storage medium, on which a cooking control program is stored, the cooking control program, when executed by a processor, implementing the steps of the cooking control method according to any one of the above-mentioned aspects.
Additional aspects and advantages of the invention will be set forth in part in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention.
Drawings
The above and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:
fig. 1 shows a schematic flow diagram of a cooking control method according to an embodiment of the invention;
FIG. 2 shows a flow diagram of a cooking control method of one embodiment of the present invention;
FIG. 3 shows a flow diagram of a cooking control method of one embodiment of the present invention;
FIG. 4 illustrates a schematic flow diagram of a cooking control method according to an embodiment of the invention;
FIG. 5 shows a flow diagram of a cooking control method of one embodiment of the present invention;
fig. 6 shows a block diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
In order that the above objects, features and advantages of the present invention can be more clearly understood, a more particular description of the invention will be rendered by reference to the appended drawings. It should be noted that the embodiments and features of the embodiments of the present application may be combined with each other without conflict.
In the following description, numerous specific details are set forth in order to provide a thorough understanding of the present invention, however, the present invention may be practiced in other ways than those specifically described herein, and therefore the scope of the present invention is not limited by the specific embodiments disclosed below.
A cooking control method and a cooking apparatus provided according to some embodiments of the present invention are described below with reference to fig. 1 to 6.
The first embodiment is as follows:
as shown in fig. 1, an embodiment of a first aspect of the present invention proposes a cooking control method, including:
step S102, obtaining the temperature of the pot body;
and step S104, determining cooking parameters of the food materials according to whether the temperature of the pot body meets a preset condition.
The cooking control method provided by the invention needs to acquire the temperature of the pot body firstly, specifically, the mode of acquiring the temperature of the pot body can be continuously acquiring the temperature of the pot body or periodically acquiring the temperature of the pot body, for example, acquiring the temperature of the pot body once every second, and then determining the cooking parameters of the food materials by judging whether the temperature of the pot body meets the preset conditions or not. The invention is used for providing a cooking control method capable of realizing the automatic rice frying function, in order to realize the automatic rice frying function, the steps of the user for frying rice can be referred, for example, the frying time length of the rice needs to be controlled or the frying speed needs to be controlled, the preset conditions can be a plurality of, and the cooking parameters can be a plurality of, when the temperature of a pot body meets different preset conditions, the same cooking parameter also needs to be adjusted, in other words, aiming at each cooking parameter, when the different preset conditions are met, each cooking parameter can be adjusted to a corresponding set value or a set range, so that the corresponding cooking parameter of the food material can be determined according to the continuously detected temperature of the pot body, a cooking device is controlled to fry the food material according to the corresponding cooking parameter, and the rice can be automatically fried, therefore, the automatic rice frying function is realized, the user does not need to actively stir and fry the rice, the cooking time of the user is saved, and the use experience of the user on cooking equipment is improved.
The rice used for frying is basically cooked rice, so the process of frying the rice is simpler compared with the process of frying the dish, and the cooking empty control method can not only finish the process of frying the rice, but also effectively simplify the cooking process and improve the cooking efficiency.
Example two:
as shown in fig. 2, on the basis of the first embodiment, the step of determining the cooking parameters of the food material according to whether the temperature of the pan body meets the preset condition specifically includes: and determining cooking parameters of the food materials according to whether the temperature of the pot body is within a preset temperature range or whether the rising rate of the temperature of the pot body is within a preset temperature rising rate range.
A cooking control method comprising:
step S202, obtaining the temperature of the pot body;
step S204, determining cooking parameters of the food materials according to whether the temperature of the pot body is within a preset temperature range or whether the rising rate of the temperature of the pot body is within a preset temperature rising rate range.
In this embodiment, the preset conditions include: the temperature of the pot body is within a preset temperature range, and the rising rate of the temperature of the pot body is within a preset temperature rising rate range. So when confirming the culinary art parameter, whether need satisfy the preset condition to pot body temperature and judge, specifically do, can confirm the culinary art parameter according to whether the pot body temperature that acquires is in predetermineeing the temperature range, for example the pot body temperature that acquires is in predetermineeing the temperature range, corresponding adjustment culinary art parameter cooks the material, if the pot body temperature that acquires is not in predetermineeing the temperature range, just need adjust the culinary art parameter once more for the culinary art parameter is corresponding with pot body temperature, thereby can be according to pot body temperature with culinary art parameter adjustment to being suitable for to cook the material.
Or determining the rising rate of the pot body temperature according to the acquired temperature, and then determining whether the current rising rate of the pot body temperature is within a preset temperature rising rate range, for example, if the rising rate of the acquired pot body temperature is within the preset temperature rising rate range, correspondingly adjusting the cooking parameters and cooking the food materials, if the rising rate of the acquired pot body temperature is not within the preset temperature rising rate range, adjusting the cooking parameters again to enable the cooking parameters to correspond to the pot body temperature, and thus adjusting the cooking parameters to be suitable for cooking the food materials according to the rising rate of the pot body temperature.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Example three:
on the basis of the above embodiment, the step of determining the cooking parameters of the food material according to whether the temperature of the pot body is within the preset temperature range or whether the rising rate of the temperature of the pot body is within the preset temperature rising rate range specifically includes: determining a first cooking parameter for the food material based on whether the temperature of the pot body is less than or equal to a first preset temperature or the rising rate of the temperature of the pot body is greater than the rising rate of the preset temperature; determining a second cooking parameter for the food material based on the temperature of the pot body being greater than the first preset temperature and less than or equal to a second preset temperature; and determining a third cooking parameter of the food material based on the temperature of the pot body being greater than the second preset temperature.
As shown in fig. 3, the cooking control method includes:
step S302, obtaining the temperature of the pot body;
step S304, if the temperature of the pot body is less than or equal to a first preset temperature or the rising rate of the temperature of the pot body is greater than the rising rate of the preset temperature, executing step S306, otherwise executing step S308;
step S306, determining a first cooking parameter for the food material;
step S308, the temperature of the pot body is less than or equal to a second preset temperature, if so, step S310 is executed, otherwise, step S312 is executed;
step S310, determining a second cooking parameter for the food material;
in step S312, a third cooking parameter for the food material is determined.
In this embodiment, how to determine the cooking parameter according to the pan body temperature or the pan body temperature increase rate is specifically defined, and when the pan body temperature is less than or equal to the first preset temperature or the increase rate of the pan body temperature is greater than the preset temperature increase rate, the food material is cooked according to the first cooking parameter. Under the condition that pot body temperature is less than first preset temperature, it is lower to explain current pot body temperature, and first culinary art parameter is for being suitable for carrying out the culinary art parameter of culinary art to eating material when pot body temperature is lower, and the rate of rise of pot body temperature is greater than under the condition of presetting the rate of rise, explains that the speed of rise of current pot body temperature is very fast, and pot body temperature can rise fast under the lower condition of temperature usually, so first culinary art parameter is for being suitable for carrying out the culinary art parameter of culinary art to eating material under the very fast condition of pot body temperature rate of rise. If pot body temperature is greater than the first temperature of predetermineeing or the rising rate of pot body temperature is less than or equal to predetermineeing temperature rising rate, explains that the temperature of the current pot body is higher, need not rethread first culinary art parameter cooks the edible material, just need further judge whether pot body temperature is the predetermined temperature of less than or equal to the second, if be less than the predetermined temperature of second, just cook the edible material through the second culinary art parameter. And when the temperature of the pot body is higher than the third preset temperature, the temperature of the pot body is high, the food material needs to be cooked through the third cooking parameter, so that the cooking parameter corresponds to the temperature of the pot body, and the cooking parameter can be adjusted to be suitable for cooking the food material according to the rising rate of the temperature of the pot body.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Example four:
on the basis of the above embodiment, the first cooking parameter includes a first stirring speed; the second cooking parameter comprises a second stirring speed, and the second stirring speed is greater than or equal to the first stirring speed; the third cooking parameter includes a third blend speed, the third blend speed being greater than or equal to the second blend speed.
In this embodiment, the first cooking parameter includes a first stirring speed, that is, when the pan temperature is less than or equal to a first preset temperature or the rising rate of the pan temperature is greater than the preset temperature rising rate, the food material is stirred by the first stirring speed. The second cooking parameter comprises a second stirring speed, namely, when the pot body temperature is greater than a first preset temperature and less than a second preset temperature or the pot body temperature rising rate is less than or equal to the preset temperature rising rate, the food material is stirred through the second stirring speed, the second preset temperature is greater than the first preset temperature, the second stirring speed is greater than or equal to the first stirring speed, when the pot body temperature is greater than the first preset temperature, the pot body temperature is higher, at the moment, the food material needs to be quickly stirred to avoid the situation that part of the food material is burnt due to high temperature, or when the pot body temperature rising rate is less than or equal to the preset temperature rising rate, the pot body temperature rising speed is slower, the current pot body temperature is higher, the stirring speed of the food material needs to be improved, and the cooking effect of the food material is guaranteed. Third stirring speed is greater than or equal to second stirring speed, when pot body temperature is greater than the second and predetermines the temperature, explains that current pot body temperature is very high, needs further accelerate the stirring speed to eating the material to guarantee to eat and can cook fast under the high temperature condition and accomplish, also can avoid eating the condition emergence of material by the roast burnt, improve the culinary art effect to eating the material.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Further, the first cooking parameter further comprises a first single stirring duration; the second cooking parameter further comprises a second single stirring duration, the second single stirring duration being greater than or equal to the first single stirring duration; the third cooking parameter further includes a third single blend time period, the third single blend time period being greater than or equal to the second single blend time period.
The first cooking parameter further comprises a first single-time stirring time, namely, when the pot body temperature is less than or equal to a first preset temperature or the rising rate of the pot body temperature is greater than the preset temperature rising rate, the food material is stirred through the first single-time stirring time. The second cooking parameter comprises a second single stirring time period, namely, when the temperature of the pot body is more than the first preset temperature and less than a second preset temperature or the rising rate of the temperature of the pot body is less than or equal to the rising rate of the preset temperature, stirring the food material for a second single stirring time, wherein the second preset temperature is higher than the first preset temperature, the second single stirring time is longer than or equal to the first single stirring time, when the temperature of the pan body is higher than the first preset temperature, the temperature of the pan body is higher, the stirring time of the food materials needs to be prolonged to avoid the situation that part of the food materials are scorched due to high temperature, or when the rising rate of the temperature of the pan body is less than or equal to the preset temperature rising rate, the rising speed of the temperature of the pan body is slow, and the temperature of the current pan body is high, therefore, the single stirring time of the food materials needs to be prolonged, and the cooking effect of the food materials is guaranteed. When the third single stirs for a time length is more than or equal to the second single stirs for a time length, when pot body temperature is greater than the second and predetermines the temperature, it is very high to explain current pot body temperature, needs further to prolong when the single stirs to eating the material to guarantee to eat and can accomplish fast under the high temperature condition, also can avoid eating the condition emergence that the material was burnt by the roast, improve the culinary art effect to eating the material.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Further, the first cooking parameter further comprises a first stirring interval duration; the second cooking parameter further comprises a second stirring interval duration, and the second stirring interval duration is less than or equal to the first stirring interval duration; the third cooking parameter further includes a third stir interval duration that is less than or equal to the second stir interval duration.
The first cooking parameter further comprises a first stirring interval duration, namely, when the pot body temperature is less than or equal to a first preset temperature or the rising rate of the pot body temperature is greater than the preset temperature rising rate, the food material is stirred through the first stirring interval duration. The second cooking parameter comprises a second stirring interval duration, that is, when the temperature of the pot body is greater than the first preset temperature and less than a second preset temperature or the rising rate of the temperature of the pot body is less than or equal to the rising rate of the preset temperature, stirring the food material by a second stirring interval duration, the second preset temperature being higher than the first preset temperature, the second stirring interval duration being less than or equal to the first stirring interval duration, when the temperature of the pan body is higher than the first preset temperature, the temperature of the pan body is higher, the stirring interval duration of the food materials needs to be reduced to avoid the situation that part of the food materials are scorched due to high temperature, or when the rising rate of the temperature of the pan body is less than or equal to the preset temperature rising rate, the rising speed of the temperature of the pan body is slow, and the temperature of the current pan body is high, therefore, the stirring interval of the food materials needs to be reduced for a long time, and the cooking effect of the food materials is guaranteed. The length of the third stirring interval is less than or equal to the length of the second stirring interval, when the temperature of the pot body is greater than the second preset temperature, the current temperature of the pot body is very high, the stirring interval of the food material needs to be further reduced, the food material can be quickly cooked under the high-temperature condition, the food material can be prevented from being burnt, and the cooking effect of the food material is improved.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Further, the first cooking parameter further comprises a first heating power, and the first heating power is less than or equal to the maximum rated power of the cooking device; the second cooking parameter further comprises a second heating power, and the second heating power is less than or equal to the first heating power; the third cooking parameter further comprises a third heating power, and the third heating power is less than or equal to the second heating power.
The first cooking parameter further comprises first heating power, namely, when the temperature of the pot body is smaller than or equal to first preset temperature or the rising rate of the temperature of the pot body is larger than the rising rate of the preset temperature, the pot body is heated through the first heating power, the first heating power is smaller than or equal to the maximum rated power of the cooking equipment, and the temperature of the pot body is lower at the moment, so that the temperature of the pot body needs to be increased as soon as possible, and the large heating power can effectively improve the heating speed of the pot body, so that the cooking speed is improved. The second culinary art parameter still includes the second heating power, that is to say, when pot body temperature is greater than first predetermined temperature and is less than second predetermined temperature or pot body temperature rate of rise is less than or equal to predetermined temperature rate of rise, heat the pot body through the second heating power, the second predetermined temperature is greater than first predetermined temperature, the second heating power is less than or equal to first heating power, when pot body temperature is greater than first predetermined temperature, it is higher to explain pot body temperature, need reduce the heating power to the pot body this moment and just can avoid partly eating the material to take place because the condition of high temperature scorching, or when pot body temperature's rate of rise is less than or equal to predetermined temperature rate of rise, it is slower to explain pot body temperature's rate of rise, also explain current pot body's temperature is higher, thereby need reduce the heating power to the pot body, thereby guarantee the culinary art effect to the pot body. Third heating power is less than or equal to second heating power, when pot body temperature is greater than the second and predetermines the temperature, explains that current pot body temperature is very high, needs further to reduce the heating power to the pot body to guarantee to eat the material and can cook fast under the high temperature condition and accomplish, also can avoid eating the condition emergence of material by roast burnt, improve the culinary art effect to eating the material, third heating power can be for 0, that is to say, under the very high condition of pot body temperature, can stop heating the pot body.
The cooking parameter is determined by comparing the rising rate of the temperature of the pot body or the temperature of the pot body with a preset condition, so that the process of determining the cooking parameter is simpler, the cooking process can be simplified, and the cooking efficiency is improved.
Example five:
on the basis of the above embodiment, before the step of obtaining the temperature of the pan body, the method further comprises the following steps: setting a preset heating time length; the cooking control method further includes: and determining that the heating time is longer than or equal to the preset heating time, and stopping cooking the food material.
As shown in fig. 4, the cooking control method includes:
step S402, setting a preset heating time length;
step S404, obtaining the temperature of the pot body;
step S406, heating the workpiece for a heating time period greater than or equal to a preset heating time period, if so, ending the heating process, otherwise, executing step S408;
step S408, determining cooking parameters of the food material according to whether the temperature of the pot body meets a preset condition, and executing step S406.
In this embodiment, the cooking parameters of the food materials are determined through the pot body temperature, and whether the current heating time is greater than or equal to the preset heating time is judged in the process of cooking the food materials, when the heating time reaches the preset heating time, the cooking process of the food materials is completed, so that the heating system can be turned off and the food materials are stopped being stirred, that is, the food materials are stopped being cooked, and the situations that the taste is influenced and the energy is wasted due to the long cooking time of the food materials are avoided.
Example six:
as shown in fig. 5, in the above embodiment, the cooking control method includes:
step S502, setting a preset heating time;
step S504, periodically acquiring the temperature of the pot body; wherein each cycle is one second;
step S506, the heating time is longer than or equal to the predetermined heating time, if yes, step S508 is executed, otherwise, step S510 is executed;
step S508, turning off the stirring system and turning off the heating system;
step S510, if the temperature of the pot body is less than or equal to a first preset temperature or the rising rate of the temperature of the pot body is greater than the rising rate of the preset temperature, executing step S512, otherwise executing step S520;
step S512, heating the pot body by first heating power;
step S514, stirring the food materials at a first stirring speed;
step S516, stirring the food materials through a first stirring time period;
step S518, stirring the food materials through the first stirring interval duration, and executing step S506;
step S520, the temperature of the pot body is less than or equal to a second preset temperature, if so, the step S522 is executed, and if not, the step S530 is executed;
step S522, heating the pot body by second heating power;
step 524, stirring the food materials at a second stirring speed;
step S526, the food materials are stirred for a second stirring time period;
step S528, stir the food material by the second stirring interval duration, and execute step S506;
step S530, closing the heating system;
step S532, stirring the food materials at a third stirring speed;
step S534, stirring the food materials through a third stirring time length;
in step S536, the food material is stirred by the third stirring interval duration, and step S506 is executed.
Starting to work, initializing timing time (setting preset heating time length) (the preset heating time length is less than or equal to 10 minutes and can be set by a user according to the quantity of food materials, and the maximum time is not more than 30 minutes), and reading the temperature of the pot body, specifically reading the temperature of the pot bottom;
judging whether the timing time is up or down, if so, subtracting 1 from the timing time per second, and updating the temperature of the pot body per second; and if the timing time is up, ending the work.
The first preset temperature is 90 ℃, if the temperature of the pot body is less than or equal to 90 ℃ or the slope of the temperature of the pot body rises too fast, the pot body is heated by first heating power (the first heating power is less than or equal to the maximum rated power), and a first stirring speed is set (the first stirring speed is less than 60 r/min); a first stirring duration (the first stirring duration is less than 30 seconds) is set, and a first stirring interval duration (the first stirring interval duration is less than 30 seconds) is set.
If the temperature of the pot body is less than or equal to 160 ℃, heating with second heating power (the second heating power is less than or equal to the first heating power), adjusting the stirring speed (the second stirring speed is greater than or equal to the first stirring speed), setting second stirring time (the second stirring time is greater than or equal to the first stirring time), setting second stirring interval time (the first stirring interval time is less than or equal to the second stirring interval time), if the temperature of the pot body is greater than 160 ℃, adjusting the stirring speed (the third stirring speed is greater than or equal to the second stirring speed), setting third stirring time (the third stirring time is greater than or equal to the second stirring time), and setting third stirring interval time (the third stirring interval time is less than or equal to the second stirring interval time).
Example seven:
as shown in fig. 6, an embodiment of a second aspect of the present invention proposes a cooking apparatus 1100, including: a pan body 1108; a stirring device 1106 arranged in the pot body 1108; a memory 1102 in which a computer program is stored; the processor 1104 is connected to the pan body 1108 and the stirring device 1106, and the processor 1104 executes the computer program stored in the memory 1102 to implement the cooking control method according to any one of the above-mentioned embodiments, so that the cooking apparatus 1100 provided by the present invention has all the benefits of the cooking control method according to any one of the above-mentioned embodiments.
Agitating unit 1106 can stir the edible material of pot body 1108, and specifically, agitating unit 1106 can include puddler, stirring portion and driver part, and driver part can drive the puddler and remove or rotate to make the puddler can drive stirring portion stir the edible material in the pot body 1108.
By way of example, and not limitation, memory 1102 may include a Hard Disk Drive (HDD), a floppy Disk Drive, flash memory, an optical Disk, a magneto-optical Disk, magnetic tape, or a Universal Serial Bus (USB) Drive or a combination of two or more of these. Memory 1102 may include removable or non-removable (or fixed) media, where appropriate. Memory 1102 can be internal or external to the integrated gateway disaster recovery device, where appropriate. In a particular embodiment, the memory 1102 is non-volatile solid-state memory 1102. In a particular embodiment, the memory 1102 includes read only memory 1102 (ROM). Where appropriate, the ROM may be mask-programmed ROM, Programmable ROM (PROM), Erasable PROM (EPROM), Electrically Erasable PROM (EEPROM), electrically rewritable ROM (EAROM), or flash memory or a combination of two or more of these.
In particular, memory 1102 may include mass storage 1102 for data or instructions.
The processor 1104 may include a central processing unit 1104(CPU), or an Application Specific Integrated Circuit (ASIC), or one or more Integrated circuits that may be configured to implement embodiments of the present invention.
Example eight:
an embodiment of the third aspect of the present invention provides a computer-readable storage medium, on which a cooking control program is stored, and the cooking control program, when executed by a processor, implements the steps of the cooking control method according to any one of the above-mentioned technical solutions.
Computer readable storage media may include any medium that can store or transfer information. Examples of computer readable storage media include electronic circuits, semiconductor memory devices, ROM, flash memory, Erasable ROM (EROM), floppy disks, CD-ROMs, optical disks, hard disks, fiber optic media, Radio Frequency (RF) links, and so forth. The code segments may be downloaded via computer networks such as the internet, intranet, etc.
In the present invention, the term "plurality" means two or more unless explicitly defined otherwise. The terms "mounted," "connected," "fixed," and the like are to be construed broadly, and for example, "connected" may be a fixed connection, a removable connection, or an integral connection; "coupled" may be direct or indirect through an intermediary. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the description herein, the description of the terms "one embodiment," "some embodiments," "specific embodiments," etc., means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
The above description is only a preferred embodiment of the present invention and is not intended to limit the present invention, and various modifications and changes may be made by those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.

Claims (10)

1. A cooking control method, comprising:
acquiring the temperature of the pot body;
and determining cooking parameters of the food materials according to whether the temperature of the pot body meets a preset condition.
2. The cooking control method according to claim 1, wherein the step of determining the cooking parameters of the food material according to whether the pan body temperature satisfies a preset condition specifically comprises:
and determining cooking parameters of the food materials according to whether the temperature of the pot body is within a preset temperature range or whether the rising rate of the temperature of the pot body is within a preset temperature rising rate range.
3. The cooking control method according to claim 2, wherein the step of determining the cooking parameters for the food material according to whether the pan body temperature is within a preset temperature range or whether the rise rate of the pan body temperature is within a preset temperature rise rate range specifically comprises:
determining a first cooking parameter for the food material based on the pan body temperature being less than or equal to a first preset temperature or the rise rate of the pan body temperature being greater than a preset temperature rise rate;
determining a second cooking parameter for the food material based on the pan body temperature being greater than the first preset temperature and less than or equal to a second preset temperature;
and determining a third cooking parameter of the food material based on the temperature of the pot body being greater than a second preset temperature.
4. The cooking control method according to claim 3,
the first cooking parameter comprises a first stirring speed;
the second cooking parameter comprises a second stirring speed, the second stirring speed being greater than or equal to the first stirring speed;
the third cooking parameter includes a third blend speed, the third blend speed being greater than or equal to the second blend speed.
5. The cooking control method according to claim 3,
the first cooking parameter further comprises a first single stirring duration;
the second cooking parameter further comprises a second single stirring duration, the second single stirring duration being greater than or equal to the first single stirring duration;
the third cooking parameter further comprises a third single blend time period, the third single blend time period being greater than or equal to the second single blend time period.
6. The cooking control method according to claim 3,
the first cooking parameter further comprises a first stir interval duration;
the second cooking parameter further comprises a second stirring interval duration, the second stirring interval duration being less than or equal to the first stirring interval duration;
the third cooking parameter further comprises a third stir interval duration, the third stir interval duration being less than or equal to the second stir interval duration.
7. The cooking control method according to claim 3,
the first cooking parameter further comprises a first heating power, and the first heating power is less than or equal to the maximum rated power of the cooking device;
the second cooking parameters further comprise a second heating power, the second heating power being less than or equal to the first heating power;
the third cooking parameter further comprises a third heating power, and the third heating power is less than or equal to the second heating power.
8. The cooking control method of claim 1, wherein the step of obtaining the pan body temperature further comprises, before the step of obtaining the pan body temperature:
setting a preset heating time length;
the cooking control method further includes:
and determining that the heating time is longer than or equal to the preset heating time, and stopping cooking the food material.
9. A cooking apparatus, characterized by comprising:
a pan body;
the stirring device is arranged in the pot body;
a memory storing a computer program;
a processor connected to the pan and the stirring device, the processor executing a computer program stored in the memory to implement the cooking control method of any one of claims 1 to 8.
10. A computer-readable storage medium, having a cooking control program stored thereon, which when executed by a processor, implements the steps of the cooking control method according to any one of claims 1 to 8.
CN202011003083.1A 2020-09-22 2020-09-22 Cooking control method, cooking apparatus, and computer-readable storage medium Pending CN114246454A (en)

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