A control method for cooking starchy food and a cooking appliance

Abstract

The present application discloses a control method and a cooking appliance for cooking starchy ingredients, wherein the cooking of starchy ingredients has a rolling boiling stage and a pause instruction, wherein the pause instruction is located after the rolling boiling stage, and the control method comprises: obtaining a first heating power when receiving a pause instruction; obtaining when receiving a cooking restart instruction; determining a second heating power for restarting heating according to the pause state information, wherein the second heating power is less than the first heating power; and restarting heating with the second heating power. The heating power after restarting heating is determined based on the pause state information during the pause period, and the heating power after restarting heating is less than that before pausing cooking, thereby effectively reducing the phenomenon of the bottom of ingredients containing more starch becoming sticky after restarting cooking, ensuring the overall cooking effect, and improving the user experience.

Description

Technical Field

[0001] The invention relates to the technical field of cooking, and in particular to a control method for cooking starchy food and a cooking appliance. Background Art

[0002] In today's ever-changing technology, in order to be more humane, improve user experience and improve cooking effects, cooking products are no longer products with only a single function, but are developing towards diversified functions and performance. During the cooking process, some special situations may occur, such as when the user needs to make a phone call or perform other operations, and the current cooking process needs to be interrupted. Restarting the machine will affect the cooking effect. Therefore, in order to facilitate people's cooking, some cooking products are designed with a pause cooking function.

[0003] However, after a cooking product pauses cooking, when restarting cooking, food often gets stuck on the bottom of the pot, seriously affecting the cooking effect and user experience. Therefore, how to reduce the probability of food getting stuck on the pot after restarting cooking needs to be solved urgently. Summary of the invention

[0004] In order to solve the technical problems described in the above background technology, the first purpose of the present application is to propose a control method for cooking starchy ingredients. When restarting cooking, the heating power for restarting heating after pause is determined according to the pause status information during the pause of cooking, and the heating power is made smaller than the original heating power. Restarting heating with this heating power can reduce the phenomenon of food becoming sticky, ensure the cooking effect, and improve the user experience.

[0005] The second purpose of the present application is to provide a cooking appliance, which has the above-mentioned control method for cooking starchy ingredients, which can ensure the cooking effect when cooking starchy foods and improve the user experience.

[0006] On the one hand, in order to achieve the above first purpose, the present application adopts the following technical solution:

[0007] A control method for cooking starchy ingredients, wherein the cooking of starchy ingredients has a tumbling boiling stage and a pause instruction, wherein the pause instruction is located after the tumbling boiling stage, and the control method comprises: obtaining a first heating power when a pause instruction is received; when a cooking restart instruction is received, obtaining pause status information during the pause period; determining a second heating power for restarting heating according to the pause status information, wherein the second heating power is less than the first heating power; and restarting heating with the second heating power.

[0008] As described above, after receiving a pause instruction, the first heating power is first obtained when the pause instruction is received. When the pause ends and a cooking restart instruction is received, the pause status information during the pause period is obtained. The pause period refers to the period from receiving the pause instruction to receiving the cooking restart instruction. Then, based on the pause status information, the second heating power for restarting heating is determined, and the second heating power is made smaller than the first heating power. Then, the heating is restarted with the second heating power.

[0009] The present application determines the heating power after restarting heating based on the pause status information during the pause period, and the heating power after restarting heating is smaller than that before pausing cooking, thereby effectively reducing the phenomenon of starch-rich ingredients becoming sticky after cooking is restarted, ensuring the overall cooking effect and improving user experience.

[0010] When cooking is paused, the longer the pause time and / or the greater the temperature change of the pot, the greater the impact on the state of the ingredients, and thus directly affects the determination of the second heating power. Therefore, optionally, the pause state information includes the pause duration and / or the temperature change value of the pot during the pause period, so that the second heating power can be directly and accurately determined based on the pause state information.

[0011] The longer the cooking pause time and / or the greater the temperature change of the pot, the easier it is for the starch-rich food to deposit on the bottom of the pot. After different pause times, when the pot has different temperature change values, the second heating power that can prevent the food from getting stuck to the bottom is also different. Specifically, the longer the pause time and / or the greater the temperature change value of the pot, the more the food needs a low-power heating to slowly recover to a state where it is not stuck to the bottom, thereby reducing the sticking phenomenon. Therefore, optionally, determining the second heating power according to the pause state information in the present application includes: determining the second heating power according to the pause time and / or the temperature change value, wherein the second heating power is inversely correlated with the pause time and / or the temperature change value.

[0012] After different pause times and / or when the cooker has different temperature change values, the time required to restore the ingredients to a state without getting stuck on the bottom by heating with the second power is different. Specifically, the longer the pause time and / or the greater the temperature change value of the cooker, the longer it takes for the ingredients to slowly recover to a state without getting stuck on the bottom, thereby reducing the sticking phenomenon. Therefore, optionally, restarting heating with the second heating power described in the present application includes: determining the heating time of the second heating power according to the pause time and / or the temperature change value, wherein the heating time is positively correlated with the pause time and / or the temperature change value.

[0013] Under the same pause status information, the greater the first heating power before pausing cooking, the lighter the deposition of ingredients and the smaller the temperature change of the pot after restarting cooking. At this time, heating can be performed with a larger second heating power, which can not only improve cooking efficiency but also reduce bottom sticking. Therefore, optionally, in this application, the second heating power is positively correlated with the first heating power, while ensuring cooking effect and cooking efficiency and improving user experience.

[0014] When the starch content in the cooked food (such as dumplings, noodles, multi-grain porridge, etc.) is different, the second heating power required to restore the food to the rolling state and not get sticky on the bottom, and the time required for heating with the second heating power are different; the second heating power required to restore the food to the rolling state and the time required for heating with the second heating power are also different in different cooking stages (such as just starting to boil, boiling for a long time, etc.). Therefore, optionally, the present application also includes: obtaining a cooking program when a pause command is received; adjusting the second heating power and / or the heating time of the second power based on the cooking program. Therefore, the present application can determine the second heating power and / or the heating time for heating with the second power for different cooking programs, so as to achieve cooking effects more accurately and improve cooking efficiency, thereby improving user experience.

[0015] When the ingredients reach a state where the bottom is not burnt after restarting cooking, the restarted heating is completed, and the cooking program is resumed in time to continue the cooking before the pause, which can effectively improve the cooking efficiency. Therefore, optionally, the restarted heating with the second heating power described in the present application includes: determining whether the heating state of heating with the second heating power meets the preset heating state; when the heating state of heating with the second heating power meets the preset heating state, resuming the cooking program.

[0016] When the user only pauses cooking for a short time, or after pausing cooking, due to various environmental factors, the temperature change of the pot is small and not enough to affect the continuation of cooking after restarting, resulting in burnt bottom, in order to maintain the cooking effect, simplify the cooking process, improve cooking efficiency, and improve user experience, optionally, after the pause status information during the pause period is obtained, the present application includes: determining whether the pause status information meets a preset condition; when the pause status information meets the preset condition, entering the step of determining a second heating power for restarting heating according to the pause status information.

[0017] Optionally, the determination of whether the pause status information satisfies a preset condition includes: determining whether the pause duration is greater than a preset duration, and / or whether the temperature change value is greater than a preset value; when the pause duration is greater than the preset duration, and / or the temperature change value is greater than a preset value, it is determined that the pause status information satisfies the preset condition.

[0018] On the other hand, in order to achieve the above second purpose, the present application adopts the following technical solution:

[0019] A cooking appliance comprises a processor, a memory and execution instructions stored in the memory, wherein the execution instructions are configured to enable the cooking appliance to execute any one of the above-mentioned control methods for cooking starchy ingredients when executed by the processor. BRIEF DESCRIPTION OF THE DRAWINGS

[0020] The drawings described herein are used to provide a further understanding of the present invention and constitute a part of the present invention. The exemplary embodiments of the present invention and their descriptions are used to explain the present invention and do not constitute an improper limitation of the present invention. In the drawings:

[0021] Figure 1 It is a flow chart of a control method for cooking starchy food according to an embodiment of the present invention;

[0022] Figure 2 The present invention is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention. DETAILED DESCRIPTION

[0023] In order to have a clearer understanding of the technical features, purposes and effects of the present invention, the specific embodiments of the present invention are now described with reference to the accompanying drawings. In the drawings, the same reference numerals represent components with the same structure or similar structures but the same functions.

[0024] In the following description, many specific details are set forth to facilitate a full understanding of the present invention. However, the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0025] As mentioned in the background technology, after a cooking product restarts cooking, food often gets stuck on the bottom of the pot, seriously affecting the cooking effect and user experience. In order to reduce the probability of food getting stuck on the bottom after restarting cooking, the inventors analyzed and experimented on the phenomenon of food getting stuck. The experimental research found that after pausing cooking and restarting cooking, the probability of food getting stuck on the bottom is relatively high.

[0026] Furthermore, the inventors have analyzed and found that the phenomenon of starchy ingredients sticking to the bottom is more serious after the cooking is paused and restarted. Therefore, the phenomenon of starchy ingredients sticking to the bottom is further studied. The study shows that starchy ingredients are not easy to stick to the pot when they are heated at a higher heating power during boiling and tumbling. However, after a pause, the heating stops and the food stops tumbling, and the starchy ingredients may sink to the bottom. At this time, when cooking is started again with the original higher heating power, the starchy ingredients are in close contact with the bottom of the pot, and the temperature is prone to rise rapidly. If tumbling does not occur within a short period of time, the starchy ingredients may quickly rise to too high a temperature and stick to the bottom of the pot, seriously affecting the cooking effect.

[0027] Therefore, the present application proposes a control method for cooking starchy ingredients and a cooking appliance for the scenario where the cooking pause function is turned on during the boiling and rolling stage of cooking starchy ingredients. The present application proposes a control method for cooking starchy ingredients and a cooking appliance for the scenario where the cooking pause function is turned on during the boiling and rolling stage of cooking starchy ingredients. Figure 1 It is a flow chart of a control method for cooking starchy food according to an embodiment of the present invention; Figure 2 The present invention is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention.

[0028] like Figure 1 As shown, a control method for cooking starchy food includes the following steps:

[0029] S10: Obtain the first heating power when receiving the pause instruction. As an exemplary embodiment, taking an induction cooker as an example, the issuance of the pause instruction can be actively operated by the user. When a cooking function (such as steaming, boiling, baking, frying, frying, etc.) is in progress, after the induction cooker receives the pause instruction, it obtains and stores the heating power when the induction cooker is paused, that is, the first heating power. At the same time, it starts recording the status information of the induction cooker, such as starting to calculate the pause duration or temperature change value and other information that can affect the cooking effect. The user can issue a pause instruction by pressing a button, touching or remote control.

[0030] S20: upon receiving the cooking restart instruction, obtaining the pause state information during the pause period. Taking the induction cooker as an example, the issuance of the cooking restart instruction can be actively operated by the user. After receiving the cooking restart instruction, the induction cooker obtains the pause state information during the pause period, such as the pause duration or the temperature change value of the pot during the pause period, and other information that can represent the change of the food state during the pause period. The user can issue the cooking restart instruction by pressing a button, touching or remote control.

[0031] S30: Determine the second heating power for restarting heating according to the pause state information. The second heating power is less than the first heating power. Taking the induction cooker as an example, the pause state information is analyzed to determine the second heating power for restarting heating, and the second heating power is less than the first heating power. After the induction cooker is paused, during the cooking pause period, the induction cooker stops heating, the boiling in the pot stops, and the ingredients are deposited on the bottom of the pot. If the first heating power is used for heating, the temperature of the bottom of the pot rises quickly, which can easily cause the ingredients to stick to the bottom of the pot, affecting the cooking effect and reducing the cooking experience. Therefore, by analyzing the pause state information, different smaller second heating powers are determined as the heating power for restarting heating for different pause state information, so that the food can be slowly restored to the state before the cooking pause, which can effectively avoid sticking to the bottom.

[0032] S40: Restart heating with the second heating power. Taking the induction cooker as an example, after determining the second heating power, the induction cooker can start restarting heating, and when restarting heating, it heats with the smaller second heating power, so that the liquid in the pot boils again slowly, ensuring that there is a sufficient distance between the ingredients and the bottom of the pot, which can effectively prevent the food from sticking to the bottom, and greatly enhance the product experience under various cooking functions.

[0033] The above-mentioned first heating power and second heating power in the embodiment of the present application can be the average power over a period of time. For example, when restarting the heating, the heating can be maintained for a short time with the first heating power or a heating power greater than the first heating power, and then heating can be carried out with a heating power less than the first heating power. The average heating power during this period can be the second heating power.

[0034] The present application can obtain the heating power when cooking is paused, that is, the first heating power, and record the pause status information. After restarting the heating, the heating power after restarting the heating, that is, the second heating power, is determined based on the pause status information during the paused cooking period, and the second heating power is smaller than the first heating power, thereby effectively reducing the phenomenon of foods that are easy to get sticky (such as foods with more starch) getting sticky on the bottom after cooking is restarted, thereby ensuring the overall cooking effect and improving the user experience.

[0035] The longer the cooking is paused, the more serious the situation of food depositing on the bottom of the pot. Take the induction cooker as an example. When cooking dumplings, under the same other conditions, the cooking is paused for 5 minutes. The dumplings are not completely deposited on the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a larger second power to heat the liquid in the pot to boiling faster, so that the dumplings can roll over and prevent the bottom from getting stuck. If the cooking is paused for 10 minutes, the dumplings are deposited on the bottom of the pot and are close to the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a smaller second power to heat the bottom of the pot slowly. During the heating process, as the temperature of the liquid in the pot slowly rises, the dumplings can roll over to prevent the bottom from getting stuck. If the cooking is paused for 20 minutes, the dumplings are deposited on the bottom of the pot and stick to the bottom of the pot and are very close to the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a smaller second power to heat the bottom of the pot slowly. During the heating process, as the temperature of the liquid in the pot slowly rises, the dumplings gradually roll over, reducing the probability of getting stuck.

[0036] The greater the temperature change of the pot, the more serious the situation of food depositing on the bottom of the pot. Taking the induction cooker as an example, when cooking dumplings, under the same other conditions, if the temperature of the pot drops by 10℃, the dumplings have not completely deposited on the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a larger second power to heat the liquid in the pot to boiling faster, so that the dumplings can roll fully to prevent the bottom from getting sticky. If the temperature of the pot drops by 20℃, the dumplings deposit on the bottom of the pot and are close to the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a smaller second power to heat the bottom of the pot more slowly. During the heating process, as the temperature of the liquid in the pot slowly rises, the dumplings can roll to reduce sticking to the bottom. If the temperature of the pot drops by 30℃, the dumplings deposit on the bottom of the pot and stick to the bottom of the pot, and are close to the bottom of the pot. If the cooking is restarted at this time, the induction cooker can restart heating with a smaller second power to heat the bottom of the pot slowly. During the heating process, as the temperature of the liquid in the pot slowly rises, the dumplings gradually roll over to reduce the probability of sticking to the bottom.

[0037] When cooking products are actually used, taking the induction cooker as an example, the pause duration is determined by the user, and the temperature change value of the pot is greatly affected by the environment. The two may change at the same time, and at the same time affect the state change of the ingredients. For example, when cooking dumplings, pause cooking for 5 minutes. In summer, when the temperature is high, the temperature of the pot will be reduced by 5°C; pause cooking for 5 minutes. In winter, when the temperature is low, the temperature of the pot will be reduced by 15°C; pause cooking for 10 minutes. In summer, when the temperature is high, the temperature of the pot will be reduced by 10°C; pause cooking for 10 minutes. In winter, when the temperature is low, the temperature of the pot will be reduced by 25°C. Under the joint influence of the pause duration and the temperature change value of the pot, the longer the pause duration and the greater the temperature change value of the pot, the more the induction cooker needs to restart heating with a smaller second power to reduce the probability of burnt bottom.

[0038] Those skilled in the art should understand that the above embodiments are merely illustrative examples for the purpose of description, and the above embodiments do not represent the entire protection scope of the present application, and the cooking products and heated foods may be set arbitrarily.

[0039] Therefore, the pause duration and / or the change in the pot temperature can directly reflect the state of the food. As an exemplary embodiment, the pause status information includes the pause duration and / or the temperature change value of the pot during the pause period, so that the second heating power can be directly and accurately determined based on the pause status information.

[0040] The pause status information includes the pause duration and / or the temperature change value of the cookware during the pause period. Furthermore, the longer the pause duration and / or the greater the temperature change value of the cookware, the smaller the second heating power needs to be, so that the bottom of the pot can be heated up slowly and the ingredients can be rolled over, preventing the bottom of the pot from being too hot and causing the food to become burnt due to the high temperature. Therefore, as an exemplary embodiment, determining the second heating power according to the pause status information includes: determining the second heating power according to the pause duration and / or the temperature change value, wherein the second heating power is inversely correlated with the pause duration and / or the temperature change value.

[0041] The pause status information includes the pause duration and / or the temperature change value of the pot during the pause period. Furthermore, after different pause durations and / or when the pot has different temperature change values, the time required to heat the ingredients with the second power to make them roll over to prevent the bottom from sticking is also different. For example, the pot is paused for 5 minutes, 10 minutes, and 20 minutes, and the temperature of the pot is reduced by 10°C, 20°C, and 30°C, respectively. At this time, the second heating power is determined according to the different pause status information. The time required to heat the dumplings with the determined second heating power to make them roll over and / or to heat the pot to the original temperature is 3 minutes, 8 minutes, and 13 minutes, respectively. Therefore, in order to avoid sticking to the bottom, the longer the pause duration and / or the greater the temperature change value of the pot, the longer the heating time for restarting the heating with the second heating power. As an exemplary embodiment, restarting the heating with the second heating power includes: determining the heating time of the second heating power according to the pause duration and / or the temperature change value, wherein the heating time is positively correlated with the pause duration and / or the temperature change value.

[0042] The pause status information includes the pause duration and / or the temperature change value of the cooker during the pause period. Furthermore, when the user only pauses cooking for a short time, and / or the temperature change value of the cooker after pausing cooking is small, so that food deposition is not serious and is not enough to affect the continuation of cooking after restarting, and is not easy to cause burnt bottom, in order to maintain the cooking effect, simplify the cooking process, improve cooking efficiency, and improve user experience, as an exemplary embodiment, after obtaining the pause status information during the pause period, the present application includes: determining whether the pause status information meets the preset conditions; when the pause status information meets the preset conditions, entering the step of determining the second heating power for restarting heating according to the pause status information.

[0043] Furthermore, as an exemplary embodiment, determining whether the pause state information satisfies the preset condition includes: determining whether the pause duration is greater than the preset duration, and / or whether the temperature change value is greater than the preset value; when the pause duration is greater than the preset duration, and / or the temperature change value is greater than the preset value, determining that the pause state information satisfies the preset condition. The preset duration can be set to any value within 5s to 30s according to the cooking product, cooking function or heated food, such as 5s, 10s, 17s, 20s, 25s, 30s, etc. The preset value can be set to 5°C to 20°C according to the cooking product, cooking function or heated food, such as 5°C, 12°C, 15°C, 20°C, etc.

[0044] The greater the first heating power before pause, the faster the pot rolls and boils before cooking is paused. After experiencing the same pause state information, the lighter the food deposition is, and the greater the second heating power can be used for heating, which can not only improve the cooking efficiency, but also effectively avoid sticking to the bottom. Therefore, as an exemplary embodiment, the second heating power is positively correlated with the first heating power, so as to ensure both cooking effect and cooking efficiency and enhance user experience.

[0045] As an exemplary embodiment, different cooking processes are often used to cook different ingredients or foods, such as cooking porridge, noodles, dumplings, etc., and the cooking process often includes multiple cooking stages, such as a heating stage, a preliminary boiling stage, a continuous boiling stage, etc. Different ingredients and the phenomena (sedimentation rate, degree of contact with the bottom of the pot, etc.) produced by ingredients after the tumbling and boiling are paused at different cooking stages are often different. Therefore, the present application can also adjust the second heating power for the cooking program when the pause command is received. Specifically: obtain the cooking program when the pause command is received; adjust the second heating power and / or the heating time of the second power based on the cooking program. Adjusting the second heating power based on the cooking program can more accurately determine the second heating power according to the properties of the ingredients and the properties of the ingredients at different cooking stages, and more effectively reduce the phenomenon of sticking the pot due to the deposition of ingredients when the heating is restarted after a pause.

[0046] For example, the ingredients or food currently being cooked can be determined based on the cooking program, and then the attributes of the ingredients or food can be determined, such as starch content, starch concentration in the soup during cooking, whether the ingredients float during cooking, etc. The second heating power is adjusted based on the attributes of the ingredients.

[0047] When the starch content in the cooked food (such as dumplings, noodles, multi-grain porridge, etc.) is different, the second heating power and / or the heating time required at the second heating power to restore the food to the rolling state and prevent it from getting stuck on the bottom are different. The more starch the food contains, the more severe the deposition phenomenon is, and the more likely it is to get stuck on the bottom. Therefore, if the second heating power and / or the heating time of the second power can be appropriately adjusted based on the starch content of the food, the cooking effect can be achieved more accurately. For example, when the starch content of the food is high, appropriately reducing the second heating power and / or increasing the heating time of the second power can more effectively ensure that the food does not get stuck on the bottom.

[0048] Exemplarily, the current cooking stage can be determined based on the cooking program, and then the boiling time during the pause can be determined, and the second heating power can be adjusted based on the boiling time, wherein the longer the boiling time, the smaller the second heating power.

[0049] Since different boiling times often correspond to different degrees of starch gelatinization in ingredients,

[0050] For ease of understanding, an example is given: when cooking rice porridge, when the pot just starts to boil, the rice has not yet undergone starch gelatinization, and it is generally not easy to stick to the bottom of the pot after sinking to the bottom, and it is not easy to get stuck to the bottom. Therefore, the second heating power can be appropriately increased and / or the heating time of the second power can be appropriately reduced. However, if the boiling time is long, the rice may have undergone starch gelatinization, and it is easier to get stuck to the bottom after sedimentation. Therefore, the second heating power can be appropriately reduced and / or the heating time of the second power can be appropriately increased to reduce the probability of the food getting stuck to the bottom.

[0051] Those skilled in the art should understand that a cooking program may include cooking functions, such as steaming and boiling, etc., and may also include types of heated ingredients, such as dumplings, noodles, and multi-grain porridge, etc. It may also include cooking stages, such as stages with different food states, such as when the pot just starts to boil, when it boils for a long time, etc.

[0052] Furthermore, when the food is restarted and reaches a state where the bottom is not mushy, the restarted heating is completed, and the cooking program is resumed in time to continue the cooking before the pause, which can effectively improve the cooking efficiency. Therefore, as an exemplary embodiment, restarting the heating with the second heating power includes: judging whether the heating state of heating with the second heating power meets the preset heating state; when the heating state of heating with the second heating power meets the preset heating state, resuming the cooking program. It should be understood by those skilled in the art that the heating state of heating with the second heating power meets the preset heating state, which may include the cooking entering the tumbling boiling stage or the cooking reaching a certain temperature, such as 75°C, 80°C, 85°C, etc.

[0053] Those skilled in the art should understand that the numerical values ​​and numerical ranges in all the above examples are merely illustrative examples for ease of understanding, and the protection scope of this embodiment is not limited to the numerical values ​​and numerical ranges in all the above examples.

[0054] like Figure 2 As shown, the present application also provides a cooking appliance, including a processor, a memory, and an execution instruction stored in the memory, wherein the execution instruction is configured to enable the cooking appliance to execute the above-mentioned control method for cooking starchy ingredients when executed by the processor. Optionally, a memory and a bus are also included, and the cooking appliance is also allowed to include hardware required for other services.

[0055] Optionally, a memory and a bus are also included. In addition, the cooking appliance is also allowed to include hardware required for other services. The memory may include a memory and a non-volatile memory, and provide execution instructions and data to the processor. Exemplarily, the memory may be a high-speed random access memory (RAM), and the non-volatile memory may be at least one disk storage.

[0056] The bus is used to connect the processor, memory and network interface to each other. The bus can be an ISA (Industry Standard Architecture) bus, a PCI (Peripheral Component Interconnect) bus, an EISA (Extended Industry Standard Architecture) bus, etc. The bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 2 Although only one bidirectional arrow is used in the diagram, this does not mean that there is only one bus or only one type of bus.

[0057] In a feasible implementation of the above cooking appliance, the processor may first read the corresponding execution instruction from the non-volatile memory into the memory and then run it, or may first obtain the corresponding execution instruction from other devices and then run it. When the processor executes the execution instruction stored in the memory, any one of the cooking appliance control methods disclosed above can be implemented.

[0058] It will be understood by those skilled in the art that the above-mentioned control method for cooking starchy ingredients can be applied to a processor or implemented with the aid of a processor. Exemplarily, a processor is an integrated circuit chip having the ability to process signals. In the process of the processor executing the above-mentioned partition identification method, each step of the above-mentioned partition identification method can be completed by an integrated logic circuit in the form of hardware or an instruction in the form of software in the processor. Further, the above-mentioned processor can be a general-purpose processor, such as a central processing unit (CPU), a network processor (NP), a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components, microprocessors, and any other conventional processors.

[0059] Those skilled in the art can also understand that the steps of the above-mentioned partition identification method embodiment of the present disclosure can be executed by a hardware decoding processor, or can be executed by a combination of hardware and software modules in the decoding processor. Among them, the software module can be located in a random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, register, and other mature storage media in the field. The storage medium is located in the memory, and the processor reads the information in the memory and combines its hardware to complete the execution of the steps in the above-mentioned partition identification method embodiment.

[0060] Each embodiment in this specification is described in a progressive manner, and the same or similar parts between the embodiments can be referred to each other, and each embodiment focuses on the differences from other embodiments. In particular, for the system embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.

[0061] The above are only embodiments of the present invention and are not intended to limit the present invention. For those skilled in the art, the present invention may have various modifications and variations. Any modification, equivalent substitution, improvement, etc. made within the spirit and principle of the present invention should be included in the scope of the claims of the present invention.

Claims

1. A control method for cooking starchy food, characterized in that: The cooking of starchy food has a rolling and boiling stage and a pause instruction, wherein the pause instruction is located after the rolling and boiling stage, and the control method comprises: Acquire a first heating power when a pause instruction is received; When receiving a cooking restart instruction, obtaining the pause status information during the pause period; determining a second heating power for restarting heating according to the pause state information, wherein the second heating power is less than the first heating power; Restarting heating at the second heating power; The pause state information includes the pause duration and / or the temperature change value of the cookware during the pause period; The determining the second heating power according to the pause state information comprises: Determining a second heating power according to the pause duration and / or the temperature change value, wherein the second heating power is inversely correlated with the pause duration and / or the temperature change value; The restarting heating at the second heating power comprises: The heating time duration of the second heating power is determined according to the pause time duration and / or the temperature change value, wherein the heating time duration is positively correlated with the pause time duration and / or the temperature change value.

2. The control method for cooking starchy food according to claim 1, characterized in that: The second heating power is positively correlated with the first heating power.

3. The control method for cooking starchy food according to claim 1, characterized in that: Also includes: Get the cooking program when a pause command is received; The second heating power and / or the heating time of the second power are adjusted based on the cooking program.

4. The control method for cooking starchy food according to claim 3, characterized in that: The restarting heating at the second heating power comprises: determining whether a heating state of heating at the second heating power satisfies a preset heating state; When the heating state of heating with the second heating power satisfies the preset heating state, the cooking program is resumed.

5. The control method for cooking starchy food according to claim 1, characterized in that: After obtaining the pause state information during the pause period, the method further comprises: Determining whether the pause status information meets a preset condition; When the pause state information meets a preset condition, the step of determining a second heating power for restarting heating according to the pause state information is entered.

6. The control method for cooking starchy food according to claim 5, characterized in that: Determine whether the pause duration is greater than a preset duration, and / or whether the temperature change value is greater than a preset value; When the pause time is greater than a preset time, and / or the temperature change value is greater than a preset value, it is determined that the pause state information meets the preset condition.

7. A cooking appliance, characterized in that: The cooking appliance comprises a processor, a memory and execution instructions stored in the memory, wherein the execution instructions are configured to enable the cooking appliance to execute the control method for cooking starchy food according to any one of claims 1 to 6 when executed by the processor.

Images