Cooking control method, cooking utensil, storage medium and electronic equipment

Abstract

The invention discloses a cooking control method, a cooking utensil, a storage medium and electronic equipment. The method comprises the steps that when a target dish cooking instruction is received, heating operation and pressure maintaining operation are conducted on the cooking utensil according to pressure cooking parameters, when preset pressure maintaining duration is reached, exhausting and pressure relief are started, heating operation is conducted on the cooking utensil according to non-pressure cooking parameters after pressure relief is completed, and heating is stopped when dish adding and cover opening information is detected, calculating a temperature drop average value according to recorded bottom temperature drop change data after detecting a dish adding ending and cover closing signal, updating the initial dish adding cooking time length based on a comparison result of the bottom temperature drop average value and a temperature change threshold value, obtaining the dish adding cooking time length, and continuing heating according to the non-pressure cooking parameters, and the vegetable adding cooking time is reached. By means of the electric pressure cooker, the problem that an electric pressure cooker in the related technology cannot adapt to various food materials and needs to be cooked in a time-sharing mode is solved.

Description

Technical Field

[0001] The present application relates to the field of cooking control, and in particular, to a cooking control method, a cooking appliance, a storage medium, and an electronic device. Background Art

[0002] During the cooking process of an electric pressure cooker, since there are various types of dishes to be cooked, different cooking times and pressures are required. However, the electric pressure cooker can only cook according to preset parameters, cannot identify the types of dishes, and can only provide cooking feedback based on the parameters set in advance by the user. Therefore, during use, the user needs to adjust the corresponding cooking parameters according to different dishes, which affects the intelligent and personalized levels of cooking.

[0003] In addition, during the cooking process of the existing electric pressure cooker, ingredients are usually not added during cooking. However, when ingredients need to be added, due to different types of dishes to be cooked, generally all ingredients are put in together and pressure cooking is selected. However, for those ingredients that do not require pressure cooking, they are easily overcooked, affecting the taste. Therefore, the existing electric pressure cooker cannot meet the cooking requirements of multiple ingredients that need to be cooked at different times. Summary of the Invention

[0004] The present application provides a cooking control method, a cooking appliance, a storage medium, and an electronic device to solve the problem that the electric pressure cooker in the related art cannot meet the cooking requirements of multiple ingredients that need to be cooked at different times.

[0005] According to one aspect of the present application, a cooking control method is provided. The method includes: when receiving a target dish cooking instruction, performing a heating operation and a pressure-holding operation on a cooking appliance containing food according to pressure cooking parameters, and identifying the current ingredient quantity in the cooking appliance, where the current ingredient quantity is used to index a first temperature change threshold corresponding to the temperature drop change at the bottom of the cooking appliance; when the preset pressure-holding duration is reached, starting to exhaust and release pressure, and after the pressure is released, performing a heating operation on the cooking appliance according to non-pressure cooking parameters; when detecting add-vegetable and open-lid information, stopping heating, reading the initial add-vegetable cooking duration, and after detecting an add-vegetable end and lid-closed signal, calculating the average bottom temperature drop based on the recorded bottom temperature drop change data; based on the comparison result between the average bottom temperature drop and the first temperature change threshold, updating the initial add-vegetable cooking duration to obtain the add-vegetable cooking duration; continuing to heat according to the non-pressure cooking parameters until the add-vegetable cooking duration is reached. This can ensure that each ingredient in the dish is cooked as needed (by adding vegetables midway and adjusting the cooking duration), improve the cooking effect of dishes with multiple ingredients and different cooking requirements, and can automatically cook dishes that require a combination of non-pressure and pressure cooking, enhancing the user's satisfaction with using the cooking appliance.

[0006] Optionally, when receiving a target dish cooking instruction, the steps of heating and pressure-holding operations on a cooking appliance containing food according to the pressure cooking parameters include: when receiving the target dish cooking instruction, reading the pressure cooking parameters, and heating the cooking appliance containing food according to the pressure cooking parameters to enter the temperature and pressure rising stage; during the temperature and pressure rising stage, detecting whether the current pressure inside the pot reaches a predetermined pressure threshold; if the current pressure inside the pot does not reach the predetermined pressure threshold, continue to heat the cooking appliance containing food; if the current pressure inside the pot reaches the predetermined pressure threshold, maintain the current pressure inside the pot until a preset pressure-holding duration is reached. It is possible to first place the ingredients that require pressure cooking in the dish when the user selects a dish function with multiple ingredients and different cooking requirements, and then perform pressure cooking according to the pressure cooking parameters and perform a pressure-holding operation to achieve pressure cooking of the dish.

[0007] Optionally, the steps of calculating the average bottom temperature drop based on the recorded bottom temperature drop change data include: when detecting the add-dish and open-lid information, start recording the bottom temperature drop change data of the cooking appliance; after detecting the add-dish end and lid-closure signal, cancel the add-dish prompt; calculate the average bottom temperature drop based on the recorded bottom temperature drop change data, and read the first temperature change threshold corresponding to the bottom temperature drop change of the cooking appliance. It is possible to perform mid-course add-dish processing on ingredients that do not require pressure cooking, and then adjust the add-dish cooking time according to the bottom temperature drop change data between opening and closing the lid.

[0008] Optionally, the steps of updating the initial add-dish cooking duration based on the comparison result between the average bottom temperature drop and the first temperature change threshold to obtain the add-dish cooking duration include: when the average bottom temperature drop is greater than the first temperature change threshold, increase the first predetermined cooking duration on the basis of the initial add-dish cooking duration to obtain the add-dish cooking duration; when the average bottom temperature drop is less than or equal to the first temperature change threshold, do not increase the cooking duration, and use the initial add-dish cooking duration as the add-dish cooking duration. It is possible to judge according to the temperature of the ingredients added midway. Thus, when the average bottom temperature drop is greater than the preset temperature change threshold, it is determined that the added ingredients are low-temperature ingredients and the dish cooking duration needs to be increased. If the average value is lower than the preset temperature change threshold, it is judged that the added ingredients are room-temperature ingredients and the dish cooking duration does not need to be increased.

[0009] Optionally, after updating the initial additional ingredient cooking duration to obtain the additional ingredient cooking duration, the method further includes: recording the data of the rising change of the bottom temperature of the cooking appliance; after detecting the rising signal of the lid unlocking rod, calculating the average value of the rising bottom temperature based on the recorded data of the rising change of the bottom temperature; updating the additional ingredient cooking duration based on the comparison result between the average value of the rising bottom temperature and the second temperature change threshold to obtain the target additional ingredient cooking duration, where the second temperature change threshold is obtained based on the updated ingredient portion index after adding the ingredients; continuing to heat according to the non-pressure cooking parameters until the target additional ingredient cooking duration is reached. It is possible to judge the temperature of the added ingredients based on the rising change of the bottom temperature after closing the lid, so as to adjust the additional ingredient cooking duration, and combine the falling change of the bottom temperature between opening and closing the lid to update and obtain a suitable additional ingredient cooking duration.

[0010] Optionally, the step of updating the additional ingredient cooking duration based on the comparison result between the average value of the rising bottom temperature and the second temperature change threshold to obtain the target additional ingredient cooking duration includes: in the case where the average value of the rising bottom temperature is less than the second temperature change threshold, increasing the additional ingredient cooking duration by a second predetermined cooking duration to obtain the target additional ingredient cooking duration; in the case where the average value of the rising bottom temperature is greater than or equal to the second temperature change threshold, not increasing the cooking duration and taking the additional ingredient cooking duration as the target additional ingredient cooking duration. During the process of adjusting the additional ingredient cooking duration after closing the lid, it is possible to calculate the average value of the rising change of the bottom temperature and read the preset temperature change threshold corresponding to the rising change of the bottom temperature of the corresponding portion. If the average value is less than the preset temperature change threshold, it is judged that the added ingredients are low-temperature ingredients and the cooking duration of the dish is increased; otherwise, it is judged that the added ingredients are normal-temperature ingredients and the cooking duration of the dish is not increased.

[0011] Optionally, before detecting the additional ingredient lid opening information, the method further includes: when the cumulative heating duration of heating the cooking appliance according to the non-pressure cooking parameters reaches the additional ingredient prompting time, outputting an additional ingredient prompting information and starting to count the additional ingredient cooking time. During the cooking process, for dishes that need to add ingredients midway, the additional ingredient prompting information can be output in a timely manner to remind the user to add the ingredients to be cooked into the pot in a timely manner. The later-added ingredients do not require pressure cooking, which can improve the taste of the dish and the cooking effect of the dish.

[0012] Optionally, the step of identifying the current ingredient quantity in the cooking appliance includes: when heating the cooking appliance containing food according to the pressurized cooking parameters, identifying the current ingredient quantity in the cooking appliance according to the temperature rising curve inside the pot of the cooking appliance; or, when heating the cooking appliance containing food according to the pressurized cooking parameters, identifying the current ingredient quantity in the cooking appliance according to the absolute value of the temperature rise inside the pot of the cooking appliance within the heating time period. It is possible to identify the ingredient quantity in the pot through the heating temperature rising curve or the temperature rise data inside the heating pot, thereby determining the corresponding temperature change threshold and updating the cooking duration for adding ingredients.

[0013] Optionally, the cooking control method further includes: a mapping relationship between different ingredient quantities and temperature change thresholds is pre-stored in the storage module of the cooking appliance.

[0014] Optionally, the cooking control method further includes: the pressurized cooking parameters include: set pressure, preset pressure holding duration, total cooking duration, heating power; the non-pressurized cooking parameters include: the start time point for prompting ingredient addition and the maximum ingredient addition time, initial cooking duration for adding ingredients.

[0015] According to another aspect of the present application, there is provided a cooking appliance, and the control module of the cooking appliance is used to execute a cooking control method to cook the food in the cooking appliance.

[0016] According to another aspect of the embodiments of the present invention, there is also provided a computer storage medium, and the computer storage medium is used to store a program, wherein when the program runs, it controls the device where the non-volatile storage medium is located to execute a cooking control method.

[0017] According to another aspect of the embodiments of the present invention, there is also provided an electronic device, including a processor and a memory; computer-readable instructions are stored in the memory, and the processor is used to run the computer-readable instructions, wherein when the computer-readable instructions run, they execute a cooking control method. Description of the Drawings

[0018] The drawings constituting a part of the present application are used to provide a further understanding of the present application. The schematic embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation to the present application. In the drawings:

[0019] Figure 1 is a module diagram of a cooking device according to an embodiment of the present application;

[0020] Figure 2 is a flowchart of an optional cooking control method according to an embodiment of the present application;

[0021] Figure 3Schematic diagram of an optional pressureless cooking method according to an embodiment of the present invention;

[0022] Figure 4 Flowchart of another optional cooking control method according to an embodiment of the present invention;

[0023] Figure 5 Schematic diagram of a cooking control device according to an embodiment of the present application;

[0024] Figure 6 Schematic diagram of an electronic device provided according to an embodiment of the present application. Detailed implementation manners

[0025] It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments may be combined with each other. The present application will be described in detail below with reference to the accompanying drawings and in conjunction with the embodiments.

[0026] In order to enable those skilled in the art to better understand the solution of the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without making creative efforts shall fall within the protection scope of the present application.

[0027] It should be noted that the terms "first", "second", etc. in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged under appropriate circumstances, so as to describe the embodiments of the present application here. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or device including a series of steps or units does not necessarily have to be limited to those clearly listed steps or units, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0028] It should be noted that the relevant information (including but not limited to user equipment information, user personal information, etc.) and data (including but not limited to data for display, data for analysis, etc.) involved in the present disclosure are all information and data authorized by the user or fully authorized by all parties.

[0029] According to an embodiment of the present application, a cooking device is provided, Figure 1 Module diagram of a cooking device according to an embodiment of the present application, as Figure 1As shown in the figure, the cooking device includes: a prompt module, a button module, a storage module, a control module (executing a cooking control method to control the cooking process of an electric pressure cooker, including pressure cooking and non-pressure cooking, and dynamically adjusting the cooking time), and a vegetable addition detection module. Among them, the storage module stores cooking parameters for various dishes. The pressure cooking parameters include, but are not limited to: set pressure, preset pressure holding duration, total cooking duration, heating power. The non-pressure cooking parameters include, but are not limited to: the start time point and the longest time for prompting vegetable addition, and the initial vegetable addition cooking duration. The vegetable addition detection module includes, but is not limited to, detecting the opening and closing of the lid or detecting the bottom temperature change data of the cooking utensil before and after vegetable addition. The prompt module includes, but is not limited to: display screen prompt, indicator light prompt, sound prompt (such as buzzer prompt, music prompt) or combined prompt (such as sound prompt and indicator light prompt).

[0030] It should be noted that a mapping relationship between different ingredient portions and temperature change thresholds is pre-stored in the storage module of the cooking utensil in this embodiment.

[0031] The above cooking device may further include a bottom temperature detection module, which is used to record the bottom temperature drop data and the bottom temperature rise change data after the vegetable addition detection module detects the opening of the lid, so as to determine the temperature state of the added ingredients.

[0032] During the process of the control module dynamically adjusting the vegetable addition cooking time, the cooking time in the non-pressure cooking state can be adjusted according to the temperature and portion of the ingredients detected by the vegetable addition detection module to meet the requirements of the added ingredients. When the opening lid signal or the average value of the bottom temperature drop change is lower than the preset value is detected, the control module determines that the added ingredient is a low-temperature ingredient, and thus increases the cooking time in the non-pressure cooking state.

[0033] Based on the modules set in the above cooking device, according to an embodiment of the present application, a cooking control method is provided.

[0034] Figure 2 It is a flowchart of an optional cooking control method according to an embodiment of the present application. As Figure 2 shown, the method includes the following steps:

[0035] It should be noted that the display screen provided on the lid of the cooking utensil can provide users with various cooking dish selection buttons. For example, a "cooking function according to the needs of multiple ingredients" is set. After the user selects this function, it is confirmed that the control module receives a target dish cooking instruction, and the target dish cooking instruction includes an instruction to cook multiple ingredients to be cooked and the cooking mode is multiple.

[0036] Step S202: When receiving a target dish cooking instruction, heat and hold the pressure of the cooking appliance containing food according to the pressure cooking parameters, and identify the current ingredient quantity in the cooking appliance. The current ingredient quantity is used to index the first temperature change threshold corresponding to the temperature drop change at the bottom of the cooking appliance. The target dish cooking instruction includes an instruction to cook multiple ingredients to be cooked and the cooking mode is multiple.

[0037] Among them, the cooking appliance can be a pressure cooker, and the food to be cooked can be food that requires non-pressure combined with pressure to improve high nutritional value through sufficient cooking, that is, it can automatically cook dishes that require non-pressure and pressure combined cooking. Specifically, it can be soups (such as pork rib soup, chicken soup), meats (such as braised pork, stewed meat, etc.), porridges (such as lotus seed porridge), seafood, etc.

[0038] After the user completes the function selection on the cooking appliance and the cooking appliance receives the target dish cooking instruction, close the exhaust valve and enter the temperature and pressure increase stage to start heating the food in the pot of the cooking appliance. During the initial heating process, the heating operation will be performed at the first power first. Here, the first power can refer to a power lower than the rated maximum heating power, and the rapid pressure increase in the pot is achieved through high-power heating.

[0039] Optionally, the step of heating and holding the pressure of the cooking appliance containing food according to the pressure cooking parameters when receiving the target dish cooking instruction includes: when receiving the target dish cooking instruction, read the pressure cooking parameters, and heat the cooking appliance containing food according to the pressure cooking parameters to enter the temperature and pressure increase stage; during the temperature and pressure increase stage, detect whether the current pressure in the pot reaches the predetermined pressure threshold; if the current pressure in the pot does not reach the predetermined pressure threshold, continue to heat the cooking appliance containing food; if the current pressure in the pot reaches the predetermined pressure threshold, maintain the current pressure in the pot until the preset pressure holding duration is reached.

[0040] After reading the pressure cooking parameters associated with the current dish in the storage module, heat at the first power until the set pressure is reached.

[0041] Through the above implementation steps, when the user selects a dish function for cooking with multiple ingredients and different cooking requirements, the ingredients that require pressure cooking in the dish are put in first, and then pressure cooking is performed according to the pressure cooking parameters, and the pressure holding operation is carried out to achieve the pressure cooking of the dish.

[0042] Among them, when identifying the current amount of ingredients in the cooking appliance, it includes: when heating the cooking appliance containing food according to the pressurized cooking parameters, identifying the current amount of ingredients in the cooking appliance according to the temperature rise curve inside the pot of the cooking appliance; or, when heating the cooking appliance containing food according to the pressurized cooking parameters, identifying the current amount of ingredients in the cooking appliance according to the absolute value of the temperature rise inside the pot of the cooking appliance during the heating period. It is possible to identify the amount of ingredients in the pot through the heating temperature rise curve or the temperature rise data inside the heating pot, so as to determine the corresponding temperature change threshold.

[0043] Step S204, when the preset pressure-holding duration is reached, start exhausting and relieving pressure, and after the pressure relief is completed, heat the cooking appliance according to the non-pressurized cooking parameters.

[0044] Heating the cooking appliance according to the non-pressurized cooking parameters means that the cooking appliance enters the non-pressurized cooking stage. Here, record the normal pressure temperature at the top of the pot, continue heating according to the preset power, and at the same time, the exhaust valve is always open after entering the non-pressurized cooking stage.

[0045] The above-mentioned implementation step S204 can fully cook the ingredients that need to be cooked under pressure during the pressurized cooking process, keep the pressure inside the pot maintained at a predetermined pressure threshold for the preset pressure-holding duration, and then start exhausting and relieving pressure. After the exhaust and pressure relief are completed, it can enter the non-pressurized cooking stage. Non-pressurized cooking stage: A cooking state where the water in the ingredients is boiling and there is no pressure difference between the inside and outside of the cooking appliance. If the current top temperature is greater than the normal pressure temperature and the duration is greater than the preset time t1, reduce the current power. If the current top temperature is less than the normal pressure temperature and the duration is greater than the preset time t2, increase the current power. Otherwise, maintain the current power heating and the duration is greater than t3, then heating at a power not greater than the current power can achieve non-pressurized cooking. Parameter range: t1 (10s - 120s), t2 (10s - 120s), t3 (30s - 180s), △W (50W - 300W).

[0046] Figure 3 It is a schematic diagram of an optional non-pressurized cooking method according to an embodiment of the present invention. As Figure 3 shown, the non-pressurized cooking method includes:

[0047] Step 1: Enter the non-pressure cooking stage. Compare the current real-time top temperature with the atmospheric pressure temperature. If the duration for which the current real-time top temperature is greater than the atmospheric pressure temperature is greater than the preset time t1, determine whether the minimum power is reached. If so, set the current power as the minimum power. If not, update the current power = current power - △W. If the duration for which the current top temperature is less than the atmospheric pressure temperature is greater than the preset time t2, determine whether the maximum power is reached. If so, set the current power as the maximum power. If not, update the current power = current power + △W, and then enter Step 5. Otherwise, maintain the current power for heating unchanged, clear the timers for t1 and t2, and enter Step 6.

[0048] Step 2: Heat according to the updated current power and return to Step 1.

[0049] Step 3: Start timing. If the duration reaches t3, maintain the current power for heating unchanged and enter Step 4.

[0050] Step 4: Achieve non-pressure cooking by heating at a power not greater than the current power for instant heating.

[0051] Step 5: Cooking is completed.

[0052] The above non-pressure cooking control solution detects the upper and lower pressure signals to record the atmospheric pressure temperature at the top, and then compares the real-time temperature at the top with the atmospheric pressure temperature to adjust the heating power of the cooking appliance, so that the amount of water vapor discharged is greater than or equal to the amount of water vapor generated to achieve non-pressure cooking with the lid closed. It can achieve non-pressure cooking with the lid closed and automatically cook dishes that require a combination of non-pressure and pressure cooking.

[0053] It should be noted that before detecting the information of adding ingredients and opening the lid, if the cumulative heating duration of heating the cooking appliance according to the non-pressure cooking parameters reaches the ingredient-adding prompt time, an ingredient-adding prompt message is output, and the ingredient-adding cooking timing is started.

[0054] Through the above ingredient-adding prompt method, during the cooking process, for dishes that require adding ingredients midway, an ingredient-adding prompt message can be output in a timely manner to remind the user to add the ingredients to be cooked into the pot in a timely manner. The later-added ingredients do not require pressure cooking, which can improve the taste of the dish and the cooking effect of the dish.

[0055] Step S206, in the case of detecting the ingredient-adding and lid-opening information, stop heating, read the initial ingredient-adding cooking duration, and after detecting the ingredient-adding end and lid-closing signal, calculate the average bottom temperature drop based on the recorded bottom temperature drop change data.

[0056] Here, the steps of calculating the average bottom temperature drop based on the recorded bottom temperature drop change data include: when the information of adding dishes and opening the lid is detected, start recording the bottom temperature drop change data of the cooking appliance; when the signal of closing the lid after adding dishes is detected, cancel the prompt for adding dishes; calculate the average bottom temperature drop based on the recorded bottom temperature drop change data, and read the first temperature change threshold corresponding to the bottom temperature drop change of the cooking appliance.

[0057] Through the above implementation steps, it is possible to perform the operation of adding dishes midway for ingredients that do not require pressure cooking, and then adjust the cooking time for adding dishes according to the bottom temperature drop change data between opening and closing the lid.

[0058] Step S208, based on the comparison result between the average bottom temperature drop and the first temperature change threshold, update the initial cooking duration for adding dishes to obtain the cooking duration for adding dishes.

[0059] It should be noted that in this embodiment, the steps of updating the initial cooking duration for adding dishes to obtain the cooking duration for adding dishes based on the comparison result between the average bottom temperature drop and the first temperature change threshold include: when the average bottom temperature drop is greater than the first temperature change threshold, increase the first predetermined cooking duration on the basis of the initial cooking duration for adding dishes to obtain the cooking duration for adding dishes; when the average bottom temperature drop is less than or equal to the first temperature change threshold, do not increase the cooking duration, and use the initial cooking duration for adding dishes as the cooking duration for adding dishes.

[0060] The above implementation manner can judge according to the temperature of the ingredients added midway. Thus, when the average bottom temperature drop is greater than the preset temperature change threshold, it is determined that the added ingredients are low-temperature ingredients and the cooking duration of the dishes needs to be increased. If the average value is lower than the preset temperature change threshold, it is judged that the added ingredients are normal-temperature ingredients and the cooking duration of the dishes does not need to be increased.

[0061] Optionally, after updating the initial cooking duration for adding dishes to obtain the cooking duration for adding dishes, it further includes: recording the bottom temperature rise change data of the cooking appliance; when the signal of the stop opening rod rising is detected, calculate the average bottom temperature rise based on the recorded bottom temperature rise change data; based on the comparison result between the average bottom temperature rise and the second temperature change threshold, update the cooking duration for adding dishes to obtain the target cooking duration for adding dishes, where the second temperature change threshold is obtained based on the updated ingredient portion index after adding dishes; continue heating according to the non-pressure cooking parameters until the target cooking duration for adding dishes is reached.

[0062] That is, it is possible to judge the temperature of the added ingredients according to the bottom temperature rise change after closing the lid, so as to adjust the cooking duration for adding dishes, and combine the bottom temperature drop change between opening and closing the lid to update and obtain the appropriate cooking duration for adding dishes.

[0063] Among them, the step of updating the cooking duration for adding ingredients to obtain the target cooking duration for adding ingredients based on the comparison result between the average bottom temperature rise and the second temperature change threshold includes: when the average bottom temperature rise is less than the second temperature change threshold, increasing the second predetermined cooking duration on the basis of the cooking duration for adding ingredients to obtain the target cooking duration for adding ingredients; when the average bottom temperature rise is greater than or equal to the second temperature change threshold, not increasing the cooking duration and taking the cooking duration for adding ingredients as the target cooking duration for adding ingredients.

[0064] Through the above implementation steps, during the process of adjusting the cooking duration for adding ingredients after closing the lid, it is possible to calculate the average value of the bottom temperature rise change and read the preset temperature change threshold corresponding to the bottom temperature rise change of the corresponding portion. If the average value is less than the preset temperature change threshold, it is determined that low-temperature ingredients are added and the cooking duration of the dish is increased; otherwise, it is determined that normal-temperature ingredients are added and the cooking duration of the dish is not increased.

[0065] Step S210, continue heating according to the non-pressure cooking parameters until the cooking duration for adding ingredients is reached.

[0066] Through the above embodiments, it is possible to ensure that each ingredient in the dish is cooked as needed (by adding ingredients midway and adjusting the cooking duration), improve the cooking effect of dishes with multiple ingredients and different cooking requirements, and can automatically cook dishes that require a combination of non-pressure and pressure cooking, enhancing the user's satisfaction with using the cooking appliance and solving the problem in the related art that the electric pressure cooker cannot adapt to the cooking requirements of multiple ingredients and requires time-sharing cooking.

[0067] The present invention will be described below by another detailed cooking control method.

[0068] When the user selects the dish function with multiple ingredients and different cooking requirements for cooking, the ingredients that need pressure cooking in the dish are first put in and then pressure-cooked according to the pressure cooking parameters. The ingredients that do not need pressure cooking are put in when prompted to add ingredients, and then the temperature of the added ingredients is judged according to the bottom temperature drop change between opening and closing the lid and the bottom temperature rise change after closing the lid, so as to adjust the cooking time for adding ingredients, and the others are non-pressure cooked according to the relevant cooking parameters for adding ingredients.

[0069] Figure 4 is a flowchart of another optional cooking control method according to an embodiment of the present invention, as Figure 4 shown, and this cooking control method includes:

[0070] The first step: Select the function, read the pressure cooking parameters, and enter the second step.

[0071] The second step: Heat and cook according to the pressure cooking parameters, judge the size of the ingredient portion during the temperature rise stage, and enter the third step.

[0072] Here, the size of the portion can be determined by methods such as the temperature rise curve, the absolute value of the temperature rise within a certain time period or a certain step, etc.

[0073] Step 3: Detect whether the current pressure reaches the set pressure. If it does, proceed to Step 4; if not, return to Step 2.

[0074] Step 4: Maintain the set pressure during the pressure holding stage and proceed to Step 5.

[0075] Step 5: Detect whether the pressure holding time has been reached. If it has, proceed to Step 6; if not, return to Step 4.

[0076] Step 6: Enter the exhaust pressure relief stage, start exhausting and relieving pressure, and proceed to Step 7.

[0077] Step 7: Detect whether the pressure relief is completed. If it is, proceed to Step 8; if not, return to Step 6.

[0078] Step 8: Read the pressureless cooking parameters, start pressureless cooking, and proceed to Step 9.

[0079] Here, after the pressure relief is completed, the normal pressure temperature at the top of the pot needs to be recorded, and heating continues according to the preset power. At the same time, after entering the pressureless cooking stage, the exhaust valve is always open.

[0080] Step 9: Wait until the prompt time for adding vegetables arrives, start the prompt for adding vegetables and start timing t1, and proceed to Step 10.

[0081] Step 10: Detect whether the lid is opened. If the lid is detected to be opened, stop timing t1, stop heating, read the cooking time T2 for adding vegetables, and then proceed to Step 11. If the lid is not detected to be opened, wait until the timing reaches the preset pressureless cooking time T1 and then proceed to Step 20.

[0082] Step 11: Record the change in the bottom temperature drop. After detecting the lid closing signal, proceed to Step 12.

[0083] Step 12: Cancel the prompt for adding vegetables, calculate the average value of the change in the bottom temperature drop and read the preset value of the change in the bottom temperature drop for the corresponding portion, and proceed to Step 13.

[0084] Here, the preset value of the change in the bottom temperature drop for the corresponding portion includes, but is not limited to, the temperature rise curve, the absolute value of the temperature rise within a certain time period or a certain step.

[0085] The preset values of the temperature changes for large, medium, and small portions are different. The preset value for comparison with the average value of the temperature change needs to be selected according to the size of the portion determined during the heating-up stage.

[0086] Step 13: If the average value is greater than the preset value, it is determined that low-temperature ingredients are added, and the cooking time T3 for adding dishes is increased; otherwise, it is determined that room-temperature ingredients are added, and the cooking time for adding dishes is not increased, i.e., T3 = 0, then proceed to Step 14.

[0087] Step 14: Update the cooking time for adding dishes (T2 + T3), cook according to other preset non-pressure cooking parameters and start timing t2, then proceed to Step 15.

[0088] Step 15: Record the change in the bottom temperature rise. After t2 reaches the preset time or the signal of the stop-opening rod rises, proceed to Step 16.

[0089] Step 16: Calculate the average value of the change in the bottom temperature rise and read the preset value of the change in the bottom temperature rise for the corresponding portion, then proceed to Step 17.

[0090] Step 17: If the average value is less than the preset value, it is determined that low-temperature ingredients are added, and the cooking time T4 for adding dishes is increased; otherwise, it is determined that room-temperature ingredients are added, and the cooking time for adding dishes is not increased, i.e., T4 = 0, then proceed to Step 18.

[0091] Step 18: Update the cooking time for adding dishes (T2 + T3 + T4), and cook according to other preset non-pressure cooking parameters, then proceed to Step 19.

[0092] Step 19: If t2 is greater than the cooking time for adding dishes (T2 + T3 + T4), then proceed to Step 20; otherwise, return to Step 18.

[0093] Step 20: Cooking is completed.

[0094] Through the above implementation manners, it is possible to effectively cook dishes that require combined pressure and non-pressure cooking. First, put some ingredients for pressure cooking. During the non-pressure cooking stage, dishes can be added midway, ensuring that only the ingredients that require non-pressure cooking will not be pressure-cooked, maintaining the original taste of the ingredients, and being able to distinguish the type of added dishes (room-temperature dishes or frozen dishes), adjusting the appropriate cooking time for adding dishes, and ensuring that each ingredient in the dish is cooked as required, which can greatly improve the cooking effect.

[0095] It should be noted that the steps shown in the flowchart of the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions. And although the logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in a different order than here.

[0096] The embodiment of the present application also provides a cooking control device. It should be noted that the cooking control device of the embodiment of the present application can be used to execute the cooking control method provided by the embodiment of the present application. The following introduces the cooking control device provided by the embodiment of the present application.

[0097] Figure 5 It is a schematic diagram of a cooking control device according to an embodiment of the present application. As Figure 5 shown, the device includes: a first heating unit 51, a non-pressure cooking unit 52, a vegetable adding unit 53, a vegetable adding duration updating unit 54, and a second heating unit 55.

[0098] Among them, the first heating unit 51 is configured to, when receiving a cooking instruction for a target dish, perform a heating operation and a pressure-holding operation on a cooking utensil containing food according to pressure cooking parameters, and identify the current ingredient quantity in the cooking utensil, where the current ingredient quantity is used to index a first temperature change threshold corresponding to the temperature drop change at the bottom of the cooking utensil, and the cooking instruction for the target dish includes an instruction for cooking a variety of ingredients to be cooked and having multiple cooking modes.

[0099] The non-pressure cooking unit 52 is configured to start exhausting and relieving pressure when a preset pressure-holding duration is reached, and after the pressure is relieved, perform a heating operation on the cooking utensil according to non-pressure cooking parameters.

[0100] The vegetable adding unit 53 is configured to stop heating when vegetable adding and lid opening information is detected, read the initial vegetable adding cooking duration, and calculate the average bottom temperature drop based on the recorded bottom temperature drop change data after detecting a vegetable adding end and lid closing signal.

[0101] The vegetable adding duration updating unit 54 is configured to update the initial vegetable adding cooking duration based on the comparison result between the average bottom temperature drop and the first temperature change threshold to obtain the vegetable adding cooking duration.

[0102] The second heating unit 55 is configured to continue heating according to non-pressure cooking parameters until the vegetable adding cooking duration is reached.

[0103] The above cooking control device, when receiving a cooking instruction for a target dish, heats and performs a pressure-holding operation on a cooking utensil containing food according to the pressure cooking parameters by the first heating unit 51, and identifies the current ingredient quantity in the cooking utensil. When the preset pressure-holding duration is reached, the non-pressure cooking unit 52 starts to exhaust and relieve pressure, and after the pressure relief is completed, heats the cooking utensil according to the non-pressure cooking parameters. When the add-vegetable unit 53 detects the add-vegetable lid-opening information, it stops heating, reads the initial add-vegetable cooking duration, and after detecting the add-vegetable end lid-closing signal, calculates the average bottom temperature drop based on the recorded bottom temperature drop change data. The add-vegetable duration update unit 54 updates the initial add-vegetable cooking duration based on the comparison result between the average bottom temperature drop and the first temperature change threshold to obtain the add-vegetable cooking duration. The second heating unit 55 is used to continue heating according to the non-pressure cooking parameters until the add-vegetable cooking duration is reached. In this embodiment, it is possible to ensure that each ingredient in the dish is cooked as needed (by adding vegetables midway and adjusting the cooking duration), improve the cooking effect of dishes with multiple ingredients and different cooking requirements, and automatically cook dishes that require a combination of non-pressure and pressure cooking, enhancing the user's satisfaction with the cooking utensil.

[0104] Optionally, the first heating unit 51 includes: a parameter reading module, configured to read the pressure cooking parameters when receiving a cooking instruction for a target dish, and heat the cooking utensil containing food according to the pressure cooking parameters to enter the temperature-raising and pressure-raising stage; a pressure detection module, configured to detect whether the current pressure in the pot reaches a predetermined pressure threshold during the temperature-raising and pressure-raising stage; a continuous heating module, configured to continue heating the cooking utensil containing food when the current pressure in the pot does not reach the predetermined pressure threshold; and a pressure holding module, configured to hold the current pressure in the pot until the preset pressure-holding duration is reached. When the user selects a dish function with multiple ingredients and different cooking requirements for cooking, the ingredients that need pressure cooking in the dish are put in first, and then pressure cooking is performed according to the pressure cooking parameters, and a pressure-holding operation is carried out to achieve pressure cooking of the dish.

[0105] Optionally, the add-vegetable unit 53 includes: a first data recording module, configured to start recording the bottom temperature drop change data of the cooking utensil when detecting the add-vegetable lid-opening information; a cancellation prompt module, configured to cancel the add-vegetable prompt when detecting the add-vegetable end lid-closing signal; and a first average value calculation module, configured to calculate the average bottom temperature drop based on the recorded bottom temperature drop change data and read the first temperature change threshold corresponding to the bottom temperature drop change of the cooking utensil. It can perform the operation of adding vegetables midway for the ingredients that do not require pressure cooking, and then adjust the add-vegetable cooking time according to the bottom temperature drop change data between opening and closing the lid.

[0106] Optionally, the additional dish cooking duration unit 54 includes: a duration increasing module, configured to increase a first predetermined cooking duration on the basis of the initial additional dish cooking duration to obtain the additional dish cooking duration when the average bottom temperature drop is greater than a first temperature change threshold; a first determination module, configured not to increase the cooking duration and use the initial additional dish cooking duration as the additional dish cooking duration when the average bottom temperature drop is less than or equal to the first temperature change threshold. It can judge according to the temperature of the ingredients added midway. Thus, when the average bottom temperature drop is greater than the preset temperature change threshold, it is determined that the added ingredients are low-temperature ingredients and the cooking duration of the dish needs to be increased. If the average value is lower than the preset temperature change threshold, it is judged that the added ingredients are normal-temperature ingredients and the cooking duration of the dish does not need to be increased.

[0107] Optionally, the cooking control device further includes: a second data recording module, configured to record the rising change data of the bottom temperature of the cooking appliance after updating the initial additional dish cooking duration to obtain the additional dish cooking duration; a second average value calculation module, configured to calculate the average bottom temperature rise based on the recorded rising change data of the bottom temperature after detecting the signal that the lid-opening rod rises; a duration updating module, configured to update the additional dish cooking duration to obtain the target additional dish cooking duration based on the comparison result between the average bottom temperature rise and a second temperature change threshold, where the second temperature change threshold is obtained based on the updated ingredient portion index after adding the dish; a continuous heating module, configured to continue heating according to the non-pressure cooking parameters until the target additional dish cooking duration is reached. It can judge the temperature of the added ingredients according to the rising change of the bottom temperature after closing the lid, so as to adjust the additional dish cooking duration, and combine the falling change of the bottom temperature between opening and closing the lid to update and obtain a suitable additional dish cooking duration.

[0108] Optionally, the duration updating module includes: a second determination module, configured to increase a second predetermined cooking duration on the basis of the additional dish cooking duration to obtain the target additional dish cooking duration when the average bottom temperature rise is less than the second temperature change threshold; a third confirmation module, configured not to increase the cooking duration and use the additional dish cooking duration as the target additional dish cooking duration when the average bottom temperature rise is greater than or equal to the second temperature change threshold. During the process of adjusting the additional dish cooking duration after closing the lid, it can calculate the average value of the rising change of the bottom temperature and read the preset temperature change threshold corresponding to the rising change of the bottom temperature of the corresponding portion. If the average value is less than the preset temperature change threshold, it is judged that the added ingredients are low-temperature ingredients and the cooking duration of the dish is increased. Otherwise, it is judged that the added ingredients are normal-temperature ingredients and the cooking duration of the dish is not increased.

[0109] Optionally, the cooking control device further includes: a vegetable adding prompt unit, configured to output a vegetable adding prompt message and start vegetable adding cooking timing when the cumulative heating duration of heating the cooking appliance according to the non-pressure cooking parameters reaches the vegetable adding prompt time before detecting the vegetable adding and lid opening information. It can output the vegetable adding prompt message in time for dishes that need to add vegetables during cooking, reminding the user to add the ingredients to be cooked into the pot in time. The later added ingredients do not require pressure cooking, improving the taste and cooking effect of the dishes.

[0110] Optionally, the first heating unit 51 identifies the current ingredient quantity in the cooking appliance, including: a first identification module, configured to identify the current ingredient quantity in the cooking appliance according to the temperature rising curve inside the pot of the cooking appliance when heating the cooking appliance containing food according to the pressure cooking parameters; or, a second identification module, configured to identify the current ingredient quantity in the cooking appliance according to the absolute value of the temperature rising inside the pot of the cooking appliance during the heating period when heating the cooking appliance containing food according to the pressure cooking parameters. It can identify the ingredient quantity in the pot through the heating temperature rising curve or the heating temperature rising data inside the pot, thereby determining the corresponding temperature change threshold and updating the vegetable adding cooking duration.

[0111] Optionally, the cooking control device further includes: a mapping relationship between different ingredient quantities and temperature change thresholds is pre-stored in the storage module of the cooking appliance.

[0112] Optionally, the cooking control device further includes: the pressure cooking parameters include: set pressure, preset pressure holding duration, total cooking duration, heating power; the non-pressure cooking parameters include: the start time point for prompting vegetable addition and the maximum vegetable adding time, initial vegetable adding cooking duration.

[0113] The above cooking control device includes a processor and a memory. The above first heating unit 51, non-pressure cooking unit 52, vegetable adding unit 53, updated vegetable adding duration unit 54, second heating unit 55, etc. are all stored in the memory as program units, and the processor executes the above program units stored in the memory to implement corresponding functions.

[0114] The processor contains a kernel, and the kernel retrieves the corresponding program units from the memory. One or more kernels can be set, and by adjusting the kernel parameters, the problem that the electric pressure cooker in the related art cannot adapt to multiple ingredients and requires time-sharing cooking can be solved.

[0115] The memory may include non-permanent memory in the computer-readable medium, forms such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash memory (flash RAM), and the memory includes at least one storage chip.

[0116] An embodiment of the present application also provides a computer storage medium for storing a program, where when the program runs, it controls a device where the non-volatile storage medium is located to execute a cooking control method.

[0117] An embodiment of the present application also provides an electronic device. Figure 6 It is a schematic diagram of the electronic device provided according to the embodiment of the present application. As Figure 6 shown, the electronic device 60 includes a processor and a memory; computer-readable instructions are stored in the memory, and the processor is used to run the computer-readable instructions, where when the computer-readable instructions run, they execute a cooking control method. The electronic device herein can be a server, a PC, a PAD, a mobile phone, etc.

[0118] Those skilled in the art should understand that the embodiments of the present application can be provided as a method, a system, or a computer program product. Therefore, the present application can take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware aspects. Moreover, the present application can take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0119] The present application is described with reference to the flowcharts and / or block diagrams of methods, devices (systems), and computer program products according to the embodiments of the present application. It should be understood that each flow and / or block in the flowchart and / or block diagram, as well as the combination of flows and / or blocks in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to the processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing devices to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing devices generate means for implementing the specified functions in Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks.

[0120] These computer program instructions can also be stored in a computer-readable memory that can direct a computer or other programmable data processing device to work in a specific manner, so that the instructions stored in the computer-readable memory generate a manufactured article including instruction means, and the instruction means implements the specified functions in Figure 1 one process or multiple processes and / or blocks Figure 1 one block or multiple blocks.

[0121] These computer program instructions can also be loaded onto a computer or other programmable data processing device, so that a series of operation steps are executed on the computer or other programmable device to generate a computer-implemented process, and thus the instructions executed on the computer or other programmable device provide for implementing the steps in the process Figure 1 one process or multiple processes and / or blocks Figure 1 steps of the functions specified in one block or multiple blocks.

[0122] In a typical configuration, a computing device includes one or more processors (CPUs), an input / output interface, a network interface, and memory.

[0123] The memory may include non-permanent memory in the computer-readable medium, in the form of random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash memory (flash RAM). The memory is an example of a computer-readable medium.

[0124] Computer-readable media includes permanent and non-permanent, removable and non-removable media and can be implemented by any method or technology for information storage. The information can be computer-readable instructions, data structures, program modules, or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, compact disc read-only memory (CD-ROM), digital versatile disc (DVD) or other optical storage, magnetic cassettes, magnetic tape magnetic disk storage or other magnetic storage devices, or any other non-transmission media that can be used to store information that can be accessed by a computing device. As defined herein, computer-readable media does not include transitory media such as modulated data signals and carrier waves.

[0125] It should also be noted that the term "comprising", "including" or any other variation thereof is intended to cover non-exclusive inclusion, so that a process, method, commodity or device including a series of elements not only includes those elements, but also includes other elements not expressly listed, or also includes elements inherent to such process, method, commodity or device. Without further limitation, an element defined by the statement "including one..." does not exclude the existence of additional identical elements in the process, method, commodity or device including the element.

[0126] The above are only embodiments of the present application and are not intended to limit the present application. For those skilled in the art, various changes and modifications can be made to the present application. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included within the scope of the claims of the present application.

Claims

1. A cooking control method, characterized in that: include: When a cooking instruction for a target dish is received, a cooking device containing food is heated and pressure maintained according to the pressure cooking parameter, and the current amount of food in the cooking device is identified, wherein the current amount of food is used to index a first temperature change threshold corresponding to a temperature drop at the bottom of the cooking device; When the preset pressure-maintaining time is reached, exhaust and pressure relief are started, and after the pressure relief is completed, the cooking appliance is heated according to the pressure-free cooking parameters; When the lid opening information is detected, the heating is stopped, the initial cooking time of the dish is read, and after the lid closing signal of the end of the dish is detected, the bottom temperature drop average value is calculated according to the recorded bottom temperature drop change data; Based on the comparison result of the bottom temperature drop average value and the first temperature change threshold, the initial cooking time for adding dishes is updated to obtain the cooking time for adding dishes; Continue heating according to the pressureless cooking parameters until the cooking time for adding dishes is reached.

2. The cooking control method according to claim 1, characterized in that: Upon receiving a cooking instruction for a target dish, the steps of heating and maintaining the pressure of a cooking utensil containing food according to the pressure cooking parameters include: When the cooking instruction of the target dish is received, the pressure cooking parameters are read, and the cooking utensil containing the food is heated according to the pressure cooking parameters to enter the temperature and pressure raising stage; During the temperature and pressure increasing stage, detecting whether the current pressure in the pot reaches a predetermined pressure threshold; If the current pressure in the pot does not reach the predetermined pressure threshold, continue to heat the cooking utensil containing the food; If the current pressure in the pot reaches the predetermined pressure threshold, the current pressure in the pot is maintained until a preset pressure holding time is reached.

3. The cooking control method according to claim 1, characterized in that: The steps of calculating the bottom temperature drop average value based on the recorded bottom temperature drop variation data include: When the lid opening information for adding food is detected, the temperature drop change data of the bottom of the cooking utensil is recorded; After detecting the lid closing signal for finishing adding dishes, cancel the reminder for adding dishes; The bottom temperature drop average value is calculated according to the recorded bottom temperature drop change data, and the first temperature change threshold value corresponding to the bottom temperature drop change of the cooking utensil is read.

4. The cooking control method according to claim 1, characterized in that: The step of updating the initial cooking time for adding a dish based on the comparison result of the bottom temperature drop average value and the first temperature change threshold to obtain the cooking time for adding a dish comprises: When the bottom temperature drop average value is greater than the first temperature change threshold, adding a first predetermined cooking time to the initial cooking time for adding a dish to obtain a cooking time for adding a dish; When the bottom temperature drop average value is less than or equal to the first temperature change threshold, the cooking time is not increased, and the initial cooking time for adding dishes is used as the cooking time for adding dishes.

5. The cooking control method according to claim 1, characterized in that: After the initial cooking time for adding a dish is updated to obtain the cooking time for adding a dish, the method further includes: Recording the temperature rise change data of the bottom of the cooking utensil; After detecting the rising signal of the anti-opening rod, the bottom temperature rising average value is calculated based on the recorded bottom temperature rising change data; Based on the comparison result of the bottom temperature rise average value and the second temperature change threshold, the cooking time for adding dishes is updated to obtain a target cooking time for adding dishes, wherein the second temperature change threshold is obtained based on an updated ingredient quantity index after adding dishes; The heating is continued according to the pressureless cooking parameters until the target cooking time for adding dishes is reached.

6. The cooking control method according to claim 5, characterized in that: The step of updating the cooking time for adding dishes based on the comparison result of the bottom temperature rise average value and the second temperature change threshold value to obtain a target cooking time for adding dishes comprises: When the bottom temperature rise average value is less than the second temperature change threshold, adding a second predetermined cooking time to the cooking time for adding a dish to obtain the target cooking time for adding a dish; When the bottom temperature rise average value is greater than or equal to the second temperature change threshold, the cooking time is not increased, and the cooking time for adding dishes is used as the target cooking time for adding dishes.

7. The cooking control method according to claim 1, characterized in that: Before detecting the information of opening the lid for adding food, it also includes: When the accumulated heating time of the cooking appliance for heating according to the pressureless cooking parameters reaches the time for prompting to add a dish, a prompt message for adding a dish is output, and the cooking timer for adding a dish is started.

8. The cooking control method according to claim 1, characterized in that: The step of identifying the current amount of food in the cooking appliance comprises: When a cooking utensil containing food is heated according to pressure cooking parameters, the current amount of food in the cooking utensil is identified according to a temperature rise curve in a pot of the cooking utensil; or When a cooking utensil containing food is heated according to pressure cooking parameters, the current amount of food in the cooking utensil is identified according to an absolute value of a temperature rise in a pot of the cooking utensil during a heating period.

9. A cooking utensil, characterized in that: The control module of the cooking appliance is used to execute the cooking control method according to any one of claims 1 to 8 to cook the food in the cooking appliance.

10. A computer storage medium, characterized in that: The computer storage medium is used to store a program, wherein when the program is executed, the device where the computer storage medium is located is controlled to execute the cooking control method according to any one of claims 1 to 8.

11. An electronic device comprising a memory and a processor, characterized in that: A computer program is stored in the memory, and the processor is configured to execute the cooking control method according to any one of claims 1 to 8 through the computer program.

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