Cooking control method of electric rice cooker and electric rice cooker

Abstract

The present invention provides a cooking control method for an electric rice cooker and the electric rice cooker. The method comprises: before the electric rice cooker enters a boiling stage, adjusting the heating modes of a first heating component, a second heating component, and a third heating component so that the temperature of the upper layer of food in the cooker is higher than the temperature of the lower layer; and when the electric rice cooker is in the boiling stage, adjusting the heating modes of the first heating component, the second heating component, and the third heating component so that the temperature of the upper layer of food in the cooker is higher than the temperature of the lower layer to the temperature of the lower layer not lower than the temperature of the upper layer. Thus, by gradually increasing the heating temperature of the bottom and the corner area between the bottom and the side of the rice cooker after the electric rice cooker enters the boiling stage, the tumbling boiling of rice grains in the cooker is promoted, the tumbling state of the rice grains is optimized, and the gelatinization and uniformity of the rice are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of electric rice cookers, in particular to a cooking control method of an electric rice cooker and the electric rice cooker. Background Art

[0002] During the soaking stage, the bottom heating causes a large temperature difference between the top and bottom of the rice, resulting in varying soaking results. Furthermore, during the heating phase, the water level is higher than the rice-water mixture at the beginning of cooking. As cooking progresses, the rice absorbs water and expands, causing the water level to gradually decrease. Once the water is completely absorbed by the rice, the water level disappears, resulting in a phenomenon where the upper portion of the rice has a shorter contact time with the water, while the lower portion has a longer contact time with the water. This results in low moisture content in the upper and side regions of the rice, while high moisture content in the lower and middle regions. This creates a large moisture deviation that affects the taste. Therefore, the prior art typically uses a method where the side heating ratio of the rice cooker is always higher than the bottom heating ratio. While this cooking method can improve the moisture deviation problem of rice, because the side heating ratio of the rice cooker is always higher than the bottom during cooking, the rice may be partially underheated, which can easily lead to incomplete gelatinization of the rice and poor boiling and tumbling of the rice grains in the pot, thus affecting the overall uniformity of the rice. Summary of the Invention

[0003] In view of this, an embodiment of the present invention provides a cooking control method and an electric rice cooker to overcome the problem in the prior art that the side heating ratio of the electric rice cooker is always higher than that of the bottom during the cooking process, resulting in insufficient local heating of the rice, which easily leads to incomplete gelatinization of the rice, poor boiling and tumbling effect of the rice grains in the pot, and further affecting the overall uniformity of the rice.

[0004] According to a first aspect, an embodiment of the present invention provides a cooking control method for an electric rice cooker, the electric rice cooker comprising a cooker body, a first heating component, a second heating component and a third heating component, the first heating component being located at the bottom of the cooker body, the second heating component being located at the corner area between the bottom and the side of the cooker body, and the third heating component being located at the side of the cooker body, the method comprising: before the electric rice cooker enters the boiling stage, adjusting the heating modes of the first heating component, the second heating component and the third heating component so that the temperature of the upper layer of the food in the cooker body is higher than the temperature of the lower layer; when the electric rice cooker is in the boiling stage, adjusting the heating modes of the first heating component, the second heating component and the third heating component so that the temperature of the food in the cooker body is converted from the temperature of the upper layer being higher than the temperature of the lower layer to the temperature of the lower layer being not lower than the temperature of the upper layer.

[0005] According to a second aspect, an embodiment of the present invention provides an electric rice cooker, comprising a cooker body, a first heating component, a second heating component, and a third heating component. The cooker body is used to hold a rice-water mixture, the first heating component is located at the bottom of the cooker body, the second heating component is located at a corner area between the bottom and the side of the cooker body, and the third heating component is located at the side of the cooker body. The electric rice cooker also includes: a main control unit, the main control unit including: a memory and a processor, the memory and the processor are communicatively connected to each other, computer instructions are stored in the memory, and the processor executes the computer instructions to execute the method of the first aspect and any one of its optional embodiments.

[0006] The technical solution of the present invention has the following advantages:

[0007] 1. The cooking control method for an electric rice cooker provided in an embodiment of the present invention comprises: providing heating components at different locations on the rice cooker body; adjusting the heating modes of the first, second, and third heating components before the rice cooker enters the boiling stage so that the temperature of the upper layer of the food in the cooker body is higher than the temperature of the lower layer; and adjusting the heating modes of the first, second, and third heating components during the boiling stage so that the temperature of the upper layer of the food in the cooker body is converted from being higher than the temperature of the lower layer to being no lower than the temperature of the lower layer. Thus, by gradually increasing the heating temperature at the bottom and the corner area between the bottom and the side after the rice cooker enters the boiling stage, the tumbling and boiling of the rice grains in the cooker are promoted, the tumbling state of the rice grains is optimized, and the gelatinization and uniformity of the rice are improved.

[0008] 2. An electric rice cooker provided in an embodiment of the present invention comprises: a cooker body, a first heating assembly, a second heating assembly, and a third heating assembly, wherein the first heating assembly is located at the bottom of the cooker body, the second heating assembly is located at the corner region between the bottom and the side of the cooker body, and the third heating assembly is located at the side of the cooker body. The electric rice cooker also comprises: a main control unit for executing the cooking control method of the electric rice cooker provided in another embodiment of the present invention. This method promotes the tumbling and boiling of rice grains in the cooker by gradually increasing the heating temperature at the bottom and the corner region between the bottom and the side after the electric rice cooker enters the boiling stage, optimizing the tumbling state of the rice grains and improving the gelatinization and uniformity of the rice. BRIEF DESCRIPTION OF THE DRAWINGS

[0009] In order to more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the following briefly introduces the drawings required for use in the specific embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying any creative work.

[0010] Figure 1 Schematic diagram of the structure of an electric rice cooker according to an embodiment of the present invention;

[0011] Figure 2 Flowchart of a cooking control method for an electric rice cooker according to an embodiment of the present invention;

[0012] Figure 3 A schematic diagram of a specific cooking process of an electric rice cooker according to an embodiment of the present invention;

[0013] Figure 4 Schematic diagram of another specific cooking process of the electric rice cooker according to an embodiment of the present invention;

[0014] Figure 5 Schematic diagram of the relationship between the degree of rice gelatinization and the heating duty cycle of the heating component in the second boiling stage of the electric rice cooker according to an embodiment of the present invention;

[0015] Figures 6A to 6C Schematic diagram of the relationship between the moisture deviation of rice and the heating duty cycle of the heating component during the cooking process of the electric rice cooker according to an embodiment of the present invention;

[0016] Figure 7 This is a schematic structural diagram of a cooking control device for an electric rice cooker according to an embodiment of the present invention;

[0017] Figure 8 Schematic diagram of the structure of the main control unit in the electric rice cooker according to an embodiment of the present invention. DETAILED DESCRIPTION

[0018] To make the purpose, technical solutions, and advantages of the embodiments of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without making any creative efforts shall fall within the scope of protection of the present invention.

[0019] In the description of the present invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicating orientations or positional relationships, are based on the orientations or positional relationships shown in the accompanying drawings and are intended solely to facilitate and simplify the description of the present invention. They are not intended to indicate or imply that the devices or components referred to must have, be constructed, or operate in a specific orientation, and therefore should not be construed as limitations on the present invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0020] In the description of the present invention, it should be noted that, unless otherwise expressly specified or limited, the terms "installed," "connected," and "connected" should be understood in a broad sense. For example, they may refer to fixed connections, detachable connections, or integral connections; mechanical connections or electrical connections; direct connections or indirect connections through an intermediate medium; internal connections between two components; and wireless or wired connections. Those skilled in the art will understand the specific meanings of the above terms in the present invention based on specific circumstances.

[0021] The technical features involved in the different embodiments of the present invention described below can be combined with each other as long as they do not conflict with each other.

[0022] Based on the above problems, the embodiment of the present invention provides an electric rice cooker, such as Figure 1 As shown, the electric rice cooker includes: a pot body 1, a first heating component 2, a second heating component 3 and a third heating component 4. The pot body 1 is used to hold cooking ingredients such as rice water mixture, the first heating component 2 is located at the bottom of the pot body 1, the second heating component 3 is located at the corner area between the bottom and the side of the pot body 1, and the third heating component 4 is located at the side of the pot body 1. In addition, the electric rice cooker also includes a main control unit ( Figure 1 (not shown), for the specific working process of the main control unit, please refer to the relevant description of the method implementation below, which will not be repeated here.

[0023] Each of the above-mentioned heating assemblies may be composed of one or more heating elements, which may be thermal resistance wires, etc. In addition, in actual applications, the above-mentioned electric rice cooker is further provided with one or more temperature detection devices for detecting the temperature of different parts of the rice cooker body and sending the temperature detection values ​​to the main control unit so that the main control unit can adjust the heating mode of each heating assembly according to the temperature detection values ​​to improve the cooking effect.

[0024] Through the coordinated cooperation of the above-mentioned components, the rice cooker provided in the embodiment of the present invention gradually increases the heating temperature of the bottom and the corner area between the bottom and the side after the rice cooker enters the boiling stage, thereby promoting the tumbling and boiling of rice grains in the pot, optimizing the tumbling state of the rice grains, and improving the gelatinization and uniformity of the rice.

[0025] The embodiment of the present invention also provides a cooking control method for an electric rice cooker, which is applied to the main control unit of the electric rice cooker. Figure 2 As shown, the cooking control method of the electric rice cooker specifically comprises the following steps:

[0026] Step S1: Before the rice cooker enters the boiling stage, the heating modes of the first heating element, the second heating element and the third heating element are adjusted so that the temperature of the upper layer of the food in the rice cooker is higher than the temperature of the lower layer.

[0027] Specifically, the rice cooking process of the electric rice cooker is divided into a rice soaking stage, a heating stage, a boiling stage and a gelatinization stage in sequence. In addition, it is common knowledge for those skilled in the art that the heating methods of the above-mentioned heating components in the rice soaking stage and the heating stage can be implemented with reference to the heating methods used in electric rice cookers in the prior art when cooking rice. As long as the upper layer temperature of the water-rice mixture in the cooker body can be kept higher than the lower layer temperature at all times during these two stages, it will not be elaborated here.

[0028] Step S2: When the rice cooker is in the boiling stage, the heating modes of the first heating component, the second heating component and the third heating component are adjusted so that the temperature of the food in the rice cooker is converted from the upper layer having a higher temperature than the lower layer to the lower layer having a temperature not lower than the upper layer.

[0029] Specifically, by adjusting the heating mode of each heating component after the rice cooker enters the boiling stage, the heating temperature of the bottom and the corner area between the bottom and the side can be gradually increased, which is conducive to promoting the tumbling and boiling of rice grains in the pot, optimizing the tumbling state of rice grains, and improving the gelatinization and uniformity of rice.

[0030] Specifically, in one embodiment, the above step S2 specifically includes the following steps:

[0031] Step S101: After the rice cooker is heated to a first preset temperature, timing is started.

[0032] Specifically, the first preset temperature is the temperature value reached by the rice cooker after the rice soaking stage and the heating stage during the cooking process. Exemplarily, the first preset temperature can be between 70° and 80°. Whether the rice cooker is heated to the first preset temperature can be judged by judging whether the average temperature of different areas in the rice cooker body reaches the first preset temperature, or by judging whether the lowest temperature in the rice cooker body reaches the first preset temperature. The present invention is not limited to this.

[0033] The control of the heating mode of each heating component in the rice-soaking stage and the temperature-raising stage of the electric rice cooker can be implemented by referring to the control of the relevant heating mode in the prior art.

[0034] Example 1: During the rice soaking stage, the first, second, and third heating components are controlled to heat the rice at a duty ratio of A1:A2:A3:A4 (A1:A2:A3:A4 are all positive integers, and A4 is the ratio for stopping heating) so that the temperature of the upper layer of rice water reaches a certain temperature point T11 or the temperature of the bottom temperature sensing package is maintained within a certain temperature range (T12+△T1), so that the maximum difference between the temperature of the upper layer of rice water mixture and the temperature of the lower layer of rice water mixture at a certain time point during this stage is greater than or equal to 5°C, where A2+A3≥A1, T11≥50°C, 27°C≤T12≤50°C, and △T1≥3°C; (because the bottom layer of rice is soaked longer than the upper layer during the cooking process, increasing the temperature of the top layer during the rice soaking stage can increase the water absorption of the upper layer of rice, thereby improving the uniformity of the rice).

[0035] During the heating stage, the first, second and third heating components are controlled to heat at a duty ratio of B1:B2:B3:B4 (B1:B2:B3:B4 are all positive integers, and B4 is the ratio for stopping heating) to a certain temperature T2, so that the maximum difference between the temperature of the upper rice-water mixture and the temperature of the lower rice-water mixture at a certain time point in this stage is greater than or equal to 5°C, wherein B2+B3≥B1, T2≥80°C, B1+B2≥A1+A2, and B1≤B2; (because the top layer of rice absorbs less water when the water level drops in the later stage, the bottom layer of rice continues to absorb water. In this stage, the water absorption of the upper layer of rice is maintained higher than that of the lower layer of rice to make up for the water absorption gap between the upper and lower layers of rice in the later stage, thereby improving the uniformity of the rice).

[0036] Example 2: During the rice soaking stage, the first, second and third heating components are controlled to heat the rice at an average power of A1:A2:A3 (A1:A2:A3 are all positive integers) so that the temperature of the upper layer of rice water reaches a certain temperature point T11 or the temperature of the bottom temperature sensing bag is maintained in a certain temperature range (T12+△T1), so that the maximum difference between the temperature of the upper layer of rice water mixture and the temperature of the lower layer of rice water mixture at a certain time point in this stage is greater than or equal to 5°C, where A2+A3≥A1, T11≥50°C, 27°C≤T12≤50°C, and △T1≥3°C; (increasing the water absorption of the upper layer of rice to improve the uniformity of the rice).

[0037] During the heating phase, the first, second, and third heating components are controlled to heat the rice at an average power of B1:B2: (B1:B2:B3 are all positive integers) to a certain temperature T2, so that the maximum difference between the temperature of the upper layer of the rice-water mixture and the temperature of the lower layer of the rice-water mixture at a certain time point in this phase is greater than or equal to 5°C, wherein B2+B3≥B1, T2≥80°C, and B1≤B2; (maintaining the water absorption of the upper layer of rice is higher than that of the lower layer of rice to improve the uniformity of the rice).

[0038] Step S102: adjusting the heating modes of the first heating element, the second heating element, and the third heating element based on the timing duration until the timing duration reaches a first preset duration.

[0039] Among them, the rice cooker is in the boiling stage from the time when the temperature is increased to the first preset temperature to the time when the timing reaches the first preset time. In this stage, the water absorption of the upper layer of rice is maintained to be higher than that of the lower layer of rice, so as to make up for the water absorption difference between the upper and lower layers of rice in the later period, so as to improve the uniformity of the rice. In order to avoid the situation where the heating method is adjusted too drastically and causes the rice to clump or boil over, the embodiment of the present invention gradually adjusts the heating method of each heating component according to the timing time, so as to gradually increase the temperature of the upper layer and reduce the temperature difference between the upper layer and the lower layer.

[0040] Step S103: adjusting the heating modes of the first heating element, the second heating element and the third heating element based on the temperature of the rice cooker until the rice cooker is heated to a second preset temperature, so that the temperature of the food in the rice cooker is converted from the upper layer temperature being higher than the lower layer temperature to the lower layer temperature being not lower than the upper layer temperature.

[0041] Among them, the second preset temperature is the temperature at which the rice-water mixture in the rice cooker boils. Exemplarily, the second preset temperature can be between 95° and 100°. Whether the rice cooker is heated to the second preset temperature can be determined by judging whether the average temperature of different areas in the rice cooker body reaches the second preset temperature, or by judging whether the lowest temperature in the rice cooker body reaches the first preset temperature. The present invention is not limited to this.

[0042] Specifically, the rice cooker enters the second boiling stage from the timer reaching the first preset time until the rice cooker reaches the second preset temperature. During this stage, the temperature of the lower layer of the rice-water mixture is rapidly increased to ensure that the entire pot of rice is fully boiled, improve heat utilization, and prevent uneven gelatinization of the entire pot of rice. The addition of boiling holes also increases the looseness of the rice. To prevent excessive adjustments to the heating mode from causing rice to clump or overflow due to excessive boiling, the embodiment of the present invention gradually adjusts the heating mode of each heating component according to the temperature rise of the rice cooker, so that the temperature of the lower layer of the rice-water mixture gradually increases above that of the upper layer of the rice-water mixture.

[0043] Specifically, in one embodiment, the above step S102 specifically includes the following process:

[0044] Step S21: Based on the relationship between the current timing duration and the first preset duration, the heating duty cycles of the first heating component, the second heating component and the third heating component in each heating cycle are adjusted, and the sum of the heating duty cycles of the second heating component and the third heating component is greater than or equal to the heating duty cycle of the first heating component, and is greater than or equal to the sum of the heating duty cycles of the second heating component and the third heating component when the rice cooker enters the boiling stage.

[0045] Among them, the sum of the heating duty cycles of the second heating component and the third heating component when the rice cooker enters the boiling stage is the sum of the heating duty cycles of the second heating component and the third heating component when the rice cooker is heated to the first preset temperature (at the end of the heating stage).

[0046] Specifically, the final heating proportions of the three heating components when the timing reaches the first preset duration can be determined in advance based on experiments, and then the heating proportions of each heating component in the next heating cycle can be determined based on the ratio of the real-time timing duration to the first preset duration.

[0047] For example, assuming the real-time timing duration is A1, the first preset duration is B1, and the final heating percentage corresponding to a particular heating component is C1, then the heating percentage of that heating component in the current heating cycle is D1. The heating percentage of that heating component in the next heating cycle is E1 = D1 + (E1 - D1) * A1 / B1. In the next heating cycle, heating control for that heating component is performed according to heating percentage E1. This allows the temperature of the lower layer of rice-water mixture to rise rapidly, gradually reaching a temperature higher than that of the upper layer, while maintaining a higher water absorption rate in the upper layer than in the lower layer. This compensates for the water absorption gap between the upper and lower layers and improves the uniformity of the cooked rice.

[0048] In actual application, the rice cooker controls the first heating component, the second heating component and the third heating component in the boiling stage, and heats with a duty ratio of C1:C2:C3:C4 (C1:C2:C3:C4 are all positive integers, and C4 is the ratio of stopping heating) to maintain the bottom temperature sensing bag within a certain temperature range, so that the temperature of the lower layer of rice and water mixture rises rapidly in this stage and gradually becomes higher than the temperature of the upper layer of rice and water mixture, where C2+C3≥C1>0, and C1+C2≥B1+B2 (in this stage, the water absorption of the upper layer of rice is maintained higher than that of the lower layer of rice to make up for the water absorption gap between the upper and lower layers of rice in the later stage, so as to improve the uniformity of rice).

[0049] Specifically, in another embodiment, the above step S102 specifically includes the following steps:

[0050] Step S201: Based on the relationship between the current timing duration and the first preset duration, adjust the average heating power of the first heating component, the second heating component and the third heating component in each heating cycle, and the sum of the average heating power of the second heating component and the third heating component is greater than or equal to the average heating power of the first heating component.

[0051] Specifically, the final average heating power of the three heating components in the final heating cycle when the timing duration reaches the first preset duration can be determined in advance based on experiments, and then the average heating power of each heating component in the next heating cycle can be determined based on the ratio of the real-time timing duration to the first preset duration.

[0052] Exemplarily, the method for determining the average heating power of the next heating cycle can be determined by referring to the above-mentioned method for determining the heating proportion of the next heating cycle, such as: assuming that the real-time timing duration is A2, the first preset duration is B2, and the final average heating power corresponding to a certain heating component is C2, then the average heating power of the heating component in the current heating cycle is D2, then the average heating power of the heating component in the next heating cycle is E2 = D2 + (E2 - D2) * A2 / B2, then in the next heating cycle, the heating component is controlled to heat according to the average heating power E2.

[0053] In practical applications, the electric rice cooker controls the first, second and third heating components during the boiling stage, heating with an average power of C1:C2:C3 (C1:C2:C3 are all positive integers) to maintain the bottom temperature-sensing package within a certain temperature range, so that the temperature of the lower layer of rice-water mixture rises rapidly during this stage and gradually becomes higher than the temperature of the upper layer of rice-water mixture, wherein C2+C3≥C1>0 (in this stage, the water absorption of the upper layer of rice is maintained higher than that of the lower layer of rice to make up for the water absorption gap between the upper and lower layers of rice in the later stage, thereby improving the uniformity of the rice).

[0054] Specifically, in one embodiment, the above step S103 specifically includes the following steps:

[0055] Step S31: Based on the relationship between the current temperature and the second preset temperature, the heating duty cycles of the first heating component, the second heating component and the third heating component in each heating cycle are adjusted, and the sum of the heating duty cycles of the first heating component and the second heating component is greater than or equal to the heating duty cycle of the third heating component, and is greater than or equal to the sum of the heating duty cycles of the first heating component and the second heating component before the timing duration reaches the first preset duration.

[0056] Specifically, the final heating ratio of the three heating components when the current temperature reaches the second preset temperature can be determined in advance through experiments. Then, the heating ratio of each heating component in the next heating cycle can be determined based on the ratio of the real-time temperature to the first preset duration. Furthermore, step S31 can be performed by gradually increasing the heating duty cycle of the first heating component and the second heating component based on the relationship between the current temperature and the second preset temperature, so as to gradually increase the ratio of the sum of the heating duty cycles of the first heating component and the second heating component to the sum of the heating duty cycles of the first heating component, the second heating component, and the third heating component from 0.3 to 1. Thus, heating control is performed by gradually increasing the temperature of the upper layer of the rice-water mixture, thereby avoiding the problem of the rice-water mixture overflowing in the upper layer due to drastic adjustment of the duty cycle.

[0057] Exemplarily, the method for determining the heating ratio of the next heating cycle may be determined by referring to the method for determining the heating ratio of the next heating cycle in the above step S21, but the present invention is not limited thereto.

[0058] In practical applications, the rice cooker controls the first, second, and third heating components in the second boiling stage to heat at a duty ratio of D1:D2:D3:D4 (D1:D2:D3:D4 are all positive integers, and D4 is the ratio for stopping heating) so that the bottom temperature-sensing package is maintained within a certain temperature range, and the temperature of the lower layer of the rice-water mixture is gradually higher than that of the upper layer of the rice-water mixture in this stage, wherein D1+D2≥D3, and D1+D2≥C1+C2; (rapidly increasing the temperature of the lower layer of the rice-water mixture ensures that the whole pot of rice is fully boiled, improves heat utilization, and prevents uneven gelatinization of the whole pot of rice; and increases the boiling holes to increase the looseness of the rice). Specifically, in another embodiment, step S103 includes the following steps:

[0059] Step S301: Based on the relationship between the current temperature and the second preset temperature, adjust the average heating power of the first heating element, the second heating element and the third heating element in each heating cycle, and the sum of the average heating power of the first heating element and the second heating element is greater than or equal to the average heating power of the third heating element.

[0060] Specifically, the final average heating power of the three heating components in the final heating cycle when the current temperature reaches the second preset temperature can be determined in advance through experiments. Then, based on the ratio of the real-time temperature to the first preset duration, the average heating temperature of each heating component in the next heating cycle can be determined. For example, the method for determining the average heating power of each heating component in the next heating cycle can be similar to the method for determining the average heating power of the next heating cycle in step S22 above, but the present invention is not limited thereto.

[0061] In practical applications, the electric rice cooker controls the first, second, and third heating components in the second boiling stage, heating with an average power of D1:D2:D3 (D1:D2:D3 are all positive integers) to maintain the bottom temperature-sensing package within a certain temperature range, so that the temperature of the lower layer of the rice-water mixture gradually becomes higher than that of the upper layer of the rice-water mixture in this stage, where D1+D2≥D3; (rapidly increasing the temperature of the lower layer of the rice-water mixture ensures that the whole pot of rice is fully boiled, improves heat utilization, and prevents uneven gelatinization of the whole pot of rice; and increasing boiling holes to increase the looseness of the rice).

[0062] Specifically, in one embodiment, the cooking control method of the electric rice cooker provided by the embodiment of the present invention further includes the following steps:

[0063] Step S3: When the electric rice cooker is in the gelatinization stage, the heating modes of the first heating component, the second heating component and the third heating component are adjusted so that the temperature difference between the lower layer temperature and the upper layer temperature of the rice-water mixture is within a preset temperature difference range.

[0064] Among them, the rice cooker is heated to a second preset temperature until the preset cooking time of the rice cooker is reached. The rice cooker is in the gelatinization stage. In this stage, the temperature of the upper layer of rice is made close to the temperature of the lower layer of rice, the temperature uniformity of the upper and lower rice is improved, and the temperature of the whole pot of rice is maintained above 95°C to ensure that the rice is fully gelatinized.

[0065] Specifically, in one embodiment, the above step S3 specifically includes the following steps:

[0066] Step S41: Adjust the heating duty cycles of the first heating component, the second heating component, and the third heating component in each heating cycle, and the heating duty cycle of the first heating component is greater than or equal to the heating duty cycle of the second heating component, the second heating duty cycle is greater than or equal to the heating duty cycle of the third heating component, and the sum of the heating duty cycles of the first heating component and the second heating component is greater than the sum of the heating duty cycles of the first heating component and the second heating component before the rice cooker is heated to the second preset temperature.

[0067] Specifically, during the gelatinization phase, or the cooking phase, the rice cooker controls the first, second, and third heating elements, heating them at a duty cycle of E1:E2:E3:E4 (E1:E2:E3:E4 are all positive integers, with E4 representing the percentage of heating off). This maintains the bottom temperature sensor within a certain temperature range, bringing the temperature of the upper layer of rice close to that of the lower layer, where E1 ≥ E2 ≥ E3 and E1 + E2 ≥ D1 + D2. (This improves the temperature uniformity of the rice, maintains the entire pot temperature above 95°C, and ensures full gelatinization.)

[0068] Specifically, in another embodiment, the above step S3 specifically includes the following steps:

[0069] Step S401 : adjusting the average heating power of the first heating element, the second heating element, and the third heating element in each heating cycle, and the sum of the average heating power of the first heating element and the second heating element is greater than or equal to the average heating power of the third heating element.

[0070] Specifically, during the gelatinization phase (i.e., the cooking phase), the rice cooker controls the first, second, and third heating elements to heat at an average power of E1:E2:E3 (E1:E2:E3 are all positive integers) to maintain the bottom temperature sensor within a certain temperature range, bringing the temperature of the upper layer of rice close to that of the lower layer, where E1 ≥ E2 ≥ E3. (This improves the temperature uniformity of the rice, maintains the entire pot temperature above 95°C, and ensures full gelatinization.)

[0071] For example, Figure 3 and Figure 4 Schematic diagram of two specific cooking processes of rice cookers. Figure 3 and Figure 4The cooking method is used to control the cooking of each heating component of the rice cooker. The relationship between the degree of rice gelatinization and the heating duty cycle of the heating component in the second boiling stage of the rice cooker is shown as follows. Figure 5 As shown in the figure, gradually increasing the heating ratio of the bottom and the corner area between the bottom and the side (R corner) after the heating stage promotes complete rice gelatinization. During the second boiling stage, gradually increasing the ratio of the bottom and side corner areas to the bottom heating, and as the ratio of (R corner + bottom) / (R corner + bottom + side) increases from 0.3 to 1, the gelatinization degree of the rice at the end of cooking increases from 89% to 97%.

[0072] like Figure 6A As shown, increasing the top layer temperature during the soaking stage increases water absorption by the upper layer, improving rice uniformity. During the soaking stage, as the ratio of (side) / (R angle + bottom + side) increases from 0 to 1, the moisture deviation of the rice decreases from 14.68% to 6.13%.

[0073] like Figure 6B As shown in the figure, during the heating stage, the water absorption of the upper layer of rice is maintained higher than that of the lower layer of rice to compensate for the water absorption gap between the upper and lower layers of rice in the later stage, thereby improving the uniformity of the rice. As the ratio of (side) / (R angle + bottom + side) increases from 0 to 1, the moisture deviation of the rice decreases from 9.78% to 5.17%. And the effect is better when the R angle heating duty cycle is greater than the bottom heating duty cycle. When the ratio of (side) / (R angle + bottom + side) remains unchanged, as shown in the figure, Figure 6C As shown, as the ratio of (R angle) / (R angle + bottom) increases from 0 to 1, the moisture deviation of rice decreases from 8.99% to 3.08%.

[0074] By gradually increasing the heating ratio of the bottom and R corners after the heating stage, the convection heating of the rice is promoted, the local heat supply is improved, the rice is cooked, and the uniformity of the rice is improved. This patent proposes to reduce the heating ratio of the bottom and R corners before the heating stage, making it smaller than the heating ratio of the sides, reducing the temperature difference between the upper and lower layers of the soaked rice, and improving the soaking effect. After the heating stage, the heating ratio of the bottom and R corners is increased, making it larger than the heating ratio of the sides, thereby promoting the tumbling and boiling of the rice grains in the pot, optimizing the tumbling state of the rice grains, and improving the uniformity of the rice.

[0075] By executing the above steps, the cooking control method of the rice cooker provided by the embodiment of the present invention promotes the tumbling and boiling of rice grains in the pot by gradually increasing the heating temperature of the bottom and the corner area between the bottom and the side after the rice cooker enters the boiling stage, optimizes the tumbling state of the rice grains, and improves the gelatinization and uniformity of the rice.

[0076] The embodiment of the present invention also provides a cooking control device for an electric rice cooker, which is applied to the main control unit of the electric rice cooker. Figure 7 As shown, the cooking control device of the electric rice cooker includes:

[0077] The first processing module 101 is configured to adjust the heating modes of the first, second, and third heating components before the rice cooker enters the boiling stage, so that the temperature of the upper layer of the food in the rice cooker is higher than that of the lower layer. For details, see the description of step S1 in the above method embodiment, which will not be repeated here.

[0078] The second processing module 102 is configured to adjust the heating modes of the first, second, and third heating assemblies when the rice cooker is in the boiling stage, so that the temperature of the food in the upper layer of the rice cooker is higher than that of the lower layer, while the temperature of the food in the lower layer of the rice cooker is not lower than that of the upper layer. For details, see the description of step S2 in the above method embodiment and will not be repeated here.

[0079] The cooking control device of the electric rice cooker provided in the embodiment of the present invention is used to execute the cooking control method of the electric rice cooker provided in the above embodiment. Its implementation method and principle are the same. For details, please refer to the relevant description of the above method embodiment, which will not be repeated here.

[0080] Through the coordinated cooperation of the above-mentioned components, the cooking control device of the electric rice cooker provided by the embodiment of the present invention promotes the tumbling and boiling of rice grains in the pot by gradually increasing the heating temperature of the bottom and the corner area between the bottom and the side after the electric rice cooker enters the boiling stage, thereby optimizing the tumbling state of the rice grains and improving the gelatinization and uniformity of the rice.

[0081] Figure 8 The structural diagram of the main control unit in the electric rice cooker of the embodiment of the present invention is shown. Figure 8 As shown, the main control unit includes: a processor 901 and a memory 902, wherein the processor 901 and the memory 902 can be connected via a bus or other means. Figure 8 The bus connection is taken as an example.

[0082] The processor 901 may be a central processing unit (CPU). The processor 901 may also be other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), field-programmable gate arrays (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, or a combination of the above chips.

[0083] Memory 902, as a non-transitory computer-readable storage medium, can be used to store non-transitory software programs, non-transitory computer executable programs, and modules, such as the program instructions / modules corresponding to the methods in the above-described method embodiments. Processor 901 executes the non-transitory software programs, instructions, and modules stored in memory 902 to perform various processor functions and data processing, thereby implementing the methods in the above-described method embodiments.

[0084] The memory 902 may include a program storage area and a data storage area, wherein the program storage area may store an operating system and application programs required for at least one function; the data storage area may store data created by the processor 901, etc. In addition, the memory 902 may include a high-speed random access memory, and may also include a non-volatile memory, such as at least one disk storage device, a flash memory device, or other non-volatile solid-state storage device. In some embodiments, the memory 902 may optionally include a memory remotely located relative to the processor 901, and these remote memories may be connected to the processor 901 via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0085] One or more modules are stored in the memory 902 and, when executed by the processor 901 , perform the method in the above method embodiment.

[0086] The specific details of the above-mentioned main control unit can be understood by referring to the corresponding relevant descriptions and effects in the above-mentioned method embodiment, and will not be repeated here.

[0087] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiments can be implemented by instructing the relevant hardware through a computer program. The program for implementation can be stored in a computer-readable storage medium. When the program is executed, it can include the processes of the above-mentioned embodiments. The storage medium can be a magnetic disk, an optical disk, a read-only memory (ROM), a random access memory (RAM), a flash memory, a hard disk drive (HDD), or a solid-state drive (SSD). The storage medium can also include a combination of the above-mentioned types of memory.

[0088] Although the embodiments of the present invention have been described with reference to the accompanying drawings, those skilled in the art may make various modifications and variations without departing from the spirit and scope of the present invention. Such modifications and variations are all within the scope defined by the appended claims.

Claims

1. A cooking control method for an electric rice cooker, characterized in that: The electric rice cooker includes a rice cooker body, a first heating assembly, a second heating assembly, and a third heating assembly, wherein the first heating assembly is located at the bottom of the rice cooker body, the second heating assembly is located at a corner area between the bottom and the side of the rice cooker body, and the third heating assembly is located at the side of the rice cooker body. The method includes: Before the electric rice cooker enters the boiling stage, adjusting the heating modes of the first heating component, the second heating component, and the third heating component so that the temperature of the upper layer of the food in the rice cooker is higher than the temperature of the lower layer; After the electric rice cooker enters the boiling stage, starting timing; Adjusting the heating modes of the first heating component, the second heating component, and the third heating component based on the timing duration until the timing duration reaches a first preset duration; Adjusting the heating modes of the first heating component, the second heating component, and the third heating component based on the temperature of the rice cooker until the temperature of the rice cooker reaches a second preset temperature, so that the temperature of the food in the rice cooker changes from an upper layer higher than a lower layer to a lower layer not lower than an upper layer; The step of adjusting the heating modes of the first heating component, the second heating component, and the third heating component based on the temperature of the rice cooker includes: Based on the relationship between the current temperature and the second preset temperature, the heating duty cycles of the first heating component and the second heating component are gradually increased to control the ratio of the sum of the heating duty cycles of the first heating component and the second heating component to the sum of the heating duty cycles of the first heating component, the second heating component and the third heating component to gradually increase from 0.3 to 1, and the sum of the heating duty cycles of the first heating component and the second heating component is greater than or equal to the heating duty cycle of the third heating component, and is greater than or equal to the sum of the heating duty cycles of the first heating component and the second heating component before the timing duration reaches the first preset duration.

2. The method according to claim 1, characterized in that Also includes: When the electric rice cooker is in the gelatinization stage, the heating modes of the first heating component, the second heating component and the third heating component are adjusted so that the temperature difference between the lower layer and the upper layer of the food in the rice cooker is within a preset temperature difference range.

3. The method according to claim 1, characterized in that The adjusting the heating modes of the first heating component, the second heating component, and the third heating component based on the timing duration includes: Based on the relationship between the current timing duration and the first preset duration, the heating duty cycles of the first heating component, the second heating component and the third heating component in each heating cycle are adjusted, and the sum of the heating duty cycles of the second heating component and the third heating component is greater than or equal to the heating duty cycle of the first heating component, and is greater than or equal to the sum of the heating duty cycles of the second heating component and the third heating component when the rice cooker enters the boiling stage.

4. The method according to claim 1, wherein The adjusting the heating modes of the first heating component, the second heating component, and the third heating component based on the timing duration includes: Based on the relationship between the current timing duration and the first preset duration, the average heating power of the first heating component, the second heating component and the third heating component in each heating cycle is adjusted, and the sum of the average heating power of the second heating component and the third heating component is greater than or equal to the average heating power of the first heating component.

5. The method according to claim 2, characterized in that The step of adjusting the heating modes of the first heating component, the second heating component, and the third heating component so that the temperature difference between the lower layer and the upper layer of the food in the pot is within a preset temperature difference range includes: Adjust the heating duty ratios of the first heating component, the second heating component, and the third heating component in each heating cycle, and the heating duty ratio of the first heating component is greater than or equal to the heating duty ratio of the second heating component, the second heating duty ratio is greater than or equal to the heating duty ratio of the third heating component, and the sum of the heating duty ratios of the first heating component and the second heating component is greater than the sum of the heating duty ratios of the first heating component and the second heating component when the rice cooker enters the gelatinization stage.

6. The method according to claim 2, characterized in that The step of adjusting the heating modes of the first heating component, the second heating component, and the third heating component so that the temperature difference between the lower layer and the upper layer of the food in the pot is within a preset temperature difference range includes: The average heating powers of the first heating element, the second heating element, and the third heating element in each heating cycle are adjusted, and the sum of the average heating powers of the first heating element and the second heating element is greater than or equal to the average heating power of the third heating element.

7. An electric rice cooker comprising a rice cooker body, a first heating assembly, a second heating assembly, and a third heating assembly, wherein the first heating assembly is located at the bottom of the rice cooker body, the second heating assembly is located at the corner area between the bottom and the side of the rice cooker body, and the third heating assembly is located at the side of the rice cooker body, characterized in that: The electric rice cooker further comprises: a main control unit, The main control unit includes: a memory and a processor, the memory and the processor are communicatively connected to each other, the memory stores computer instructions, and the processor executes the method according to any one of claims 1 to 6 by executing the computer instructions.

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