Self-adaptive juice collection method and intelligent cooking machine using the same

Abstract

This invention relates to an adaptive sauce reduction method and an intelligent cooking machine. The adaptive sauce reduction method includes: setting a predicted cooking time t and a final sauce reduction temperature T; after the intelligent cooking machine starts the cooking program, it monitors the temperature of the bottom of the pot in real time and simultaneously monitors the actual cooking time. If the actual cooking time has not reached the predicted cooking time t, but the temperature of the bottom of the pot reaches the final sauce reduction temperature T, cooking automatically ends; if the actual cooking time has reached the predicted cooking time t, but the temperature of the bottom of the pot has not reached the final sauce reduction temperature T, the working state of the intelligent cooking machine is controlled until the temperature of the bottom of the pot reaches the final sauce reduction temperature T, at which point cooking ends. Compared with the prior art, the advantages of this invention are: using this adaptive sauce reduction method, dishes of any ingredients and weight can be made, and the sauce reduction does not change with external conditions, achieving a satisfactory sauce reduction effect for the user.

Description

Technical Field

[0001] The invention relates to the field of cooking control methods, and in particular to an adaptive juice collection method and an intelligent cooking machine using the adaptive juice collection method. Background Art

[0002] The existing intelligent cooking machine's juice collection control method is integrated into a control stage of a specific cooking recipe, and its time setting is quantitative and unchanged. However, in the actual cooking process, the water content of each ingredient is different, and the amount of water added by the user during cooking also varies. If a fixed juice collection time is set, after the dish is finished, either there is too much juice and the taste is not mellow enough, or the juice is burned dry and the food is burnt. It is often difficult to achieve a satisfactory juice collection effect. There are also some methods that judge the temperature of the pot body. One is to judge by temperature rise, and the other is to judge by a specific temperature limit or temperature point. A single judgment condition sometimes makes it difficult to guarantee the juice collection effect. Summary of the invention

[0003] The first technical problem to be solved by the present invention is to provide an adaptive juice collection method which can be applied to any food material and can ensure a better juice collection effect in view of the above-mentioned prior art.

[0004] The second technical problem to be solved by the present invention is to provide an intelligent cooking machine that can be applied to any food and can ensure a good juice collection effect in view of the above-mentioned prior art.

[0005] The technical solution adopted by the present invention to solve the above-mentioned first technical problem is: setting an estimated cooking time t and a terminal temperature value T for juice collection, and after the intelligent cooking machine starts to execute the cooking program, it detects the temperature of the bottom of the pot body in real time, and at the same time detects the actual cooking time. If the actual cooking time does not reach the estimated cooking time t, and the temperature of the bottom of the pot body reaches the terminal temperature value T for juice collection, cooking is automatically terminated; if the actual cooking time reaches the estimated cooking time t, and the temperature of the bottom of the pot body does not reach the terminal temperature value T for juice collection, the working state of the intelligent cooking machine is controlled until the temperature of the bottom of the pot body reaches the terminal temperature value T for juice collection, and then cooking is terminated.

[0006] As an improvement, when the actual cooking time reaches the expected cooking time t, and the temperature at the bottom of the pot has not reached the end temperature value T for collecting juice, the heating power or the motor stirring speed of the intelligent cooking machine is adjusted and controlled until the temperature at the bottom of the pot reaches the end temperature value T for collecting juice, and then the cooking is ended.

[0007] When the actual cooking time reaches the estimated cooking time t, and the temperature at the bottom of the pot has not reached the end point temperature T for collecting juice, continue cooking in any of the following three ways:

[0008] The first method is to heat the pot at the existing power until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then the cooking is finished;

[0009] The second method is to increase the heating power of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then end the cooking;

[0010] The third method is to increase the stirring speed of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T for collecting the juice, and then end the cooking.

[0011] Preferably, the estimated cooking time t is obtained by:

[0012] First, identify and record the weight M0 of the main ingredients added to the intelligent cooking machine, and identify and record the weight M1 of the water and auxiliary ingredients added to the intelligent cooking machine;

[0013] Then the following formula is used to calculate the estimated cooking time t:

[0014]

[0015] Wherein, a is a correction constant, -5%≤a≤5%, V1 is the weight loss rate of the intelligent cooking machine when executing a cooking program including a juice collection stage at a fixed heating power P, in g / s, and V1 is a preset constant.

[0016] The V1 is obtained in the following manner: collecting data of the actual cooking time t′ required when multiple groups of intelligent cooking machines execute a cooking program including a juice collection stage at a fixed heating power P and the weight loss number is M1, and then averaging the values ​​of the multiple groups of M1 / t′ to obtain the weight loss rate of the intelligent cooking machine when the cooking program including the juice collection stage is executed at a fixed power.

[0017] As a better real-time solution, the juice collection end point temperature value T is obtained by the following method:

[0018] First, identify and record the weight M0 of the main ingredients added to the intelligent cooking machine, and identify and record the weight M1 of the water and auxiliary ingredients added to the intelligent cooking machine;

[0019] Then the following formula is used to calculate the end point temperature T of the juice collection:

[0020]

[0021] Among them, P is the heating power of the smart cooking machine when executing a cooking program including the juice collection stage; t is the expected cooking time, β is the heat loss rate of the smart cooking machine, which is a preset constant; δ is the heat of water vaporization, which is a constant; M1 is the weight of water and auxiliary materials added to the smart cooking machine, T1 is the initial temperature value of the cooking stage; c is the specific heat capacity of water, which is a constant.

[0022] Further improvement, the juice collection end temperature value T calculated in step 3 is calibrated using the juice collection end temperature range of different types of food in the following table:

[0023] If the juice collection end point temperature value T calculated in step 3 is greater than the maximum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set as the maximum value of the juice collection temperature range of the type of food;

[0024] If the juice collection end point temperature value T calculated in step 3 is less than the minimum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set to the minimum value of the juice collection temperature range of the type of food;

[0025] If the juice collection end point temperature value T calculated in step 3 is within the juice collection temperature range of the corresponding type of food, the juice collection end point temperature value T calculated in step 3 is directly used;

[0026] Type of ingredients End point temperature range of juice collection Poultry 125-145℃ Livestock Meat 110-130℃ Seafood 110-120℃ Soy products 110-125℃ Starch 110-135℃

[0027] The technical solution adopted by the present invention to solve the above-mentioned second technical problem is: a weighing sensor for weighing the pot body and the food inside the pot body is provided on the machine body, a temperature sensor is provided at the bottom of the pot body, and a controller is provided in the machine body. The weighing sensor and the temperature sensor are both communicatively connected with the controller. A cooking program including a juice collection stage is pre-set in the controller. The cooking program including the juice collection stage in the controller adopts the above-mentioned adaptive juice collection method to cook the food placed in the pot body.

[0028] Compared with the prior art, the advantages of the present invention are: using the adaptive juice collection method, dishes with any ingredients and any weight can be made, and the juice collection does not change with external conditions, so that the user can achieve a satisfactory juice collection effect, and the food can also achieve a satisfactory cooking effect within the effective cooking range. BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Figure 1 This is a control flow chart of the adaptive juice collection method in an embodiment of the present invention.

[0030] Figure 2 Schematic diagram of the structure of the intelligent cooking machine in an embodiment of the present invention. DETAILED DESCRIPTION

[0031] The present invention is further described in detail below with reference to the accompanying drawings.

[0032] like Figure 1 The adaptive juice collection method is applicable to an intelligent cooking machine and comprises the following steps:

[0033] Step 1, identifying and recording the weight M0 of the main ingredients added to the intelligent cooking machine, identifying and recording the weight M1 of the water and auxiliary ingredients added to the intelligent cooking machine;

[0034] Step 2: Calculate the estimated cooking time t according to the following formula:

[0035]

[0036] Wherein, a is a correction constant, -5%≤a≤5%, V1 is the weight loss rate of the intelligent cooking machine when executing a cooking program including a juice collection stage at a fixed heating power P, the unit is g / s, and V1 is a preset constant; V1 is obtained by collecting multiple groups of actual cooking times t′ required when the intelligent cooking machine executes a cooking program including a juice collection stage at a fixed heating power P and the weight loss number is M1, and then averaging the values ​​of multiple groups of M1 / t′ to obtain the weight loss rate of the intelligent cooking machine when executing a cooking program including a juice collection stage at a fixed power;

[0037] Step 3: Calculate the end point temperature T of juice collection by the following formula:

[0038]

[0039] Wherein, P is the heating power of the smart cooking machine when executing the cooking program including the juice collection stage; t is the estimated cooking time calculated in step 2; β is the heat loss rate of the smart cooking machine, which is a preset constant; δ is the heat of water vaporization, which is a constant; M1 is the weight of water and auxiliary materials added to the smart cooking machine; T1 is the initial temperature value of the cooking stage; c is the specific heat capacity of water, which is a constant;

[0040] In this step, the juice collection end point temperature value T of the juice collection end point temperature range of different types of food in the following table is used for calibration. The specific calibration method is:

[0041] If the calculated juice collection end point temperature value T is greater than the maximum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set as the maximum value of the juice collection temperature range of the type of food;

[0042] If the calculated juice collection end point temperature value T is less than the minimum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set as the minimum value of the juice collection temperature range of the type of food;

[0043] If the calculated juice collection end point temperature value T is within the juice collection temperature range of the corresponding type of food, the juice collection end point temperature value T calculated in step 3 is directly used;

[0044] Type of ingredients End point temperature range of juice collection Poultry 125-145℃ Livestock Meat 110-130℃ Seafood 110-120℃ Soy products 110-125℃ Starch 110-135℃

[0045] Step 4: After the intelligent cooking machine starts to execute the cooking program, it detects the temperature of the bottom of the pot in real time and the actual cooking time at the same time. If the actual cooking time is less than the estimated cooking time t, and the temperature of the bottom of the pot reaches the end temperature value T of the juice collection, the cooking is automatically terminated; if the actual cooking time is greater than or equal to the estimated cooking time t, and the temperature of the bottom of the pot does not reach the end temperature value T of the juice collection, any one of the following three methods is used to continue cooking:

[0046] The first method is to heat the pot at the existing power until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then the cooking is finished;

[0047] The second method is to increase the heating power of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then end the cooking;

[0048] The third method is to increase the stirring speed of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T for collecting the juice, and then end the cooking.

[0049] Let's take sweet and sour spareribs as an example:

[0050] The basic recipe of the smart cooking machine is: Main ingredients: 420g (after blanching) spare ribs (chopped into 3cm segments); auxiliary ingredients: 20g sliced ​​ginger, 15g cooking wine, 35g braised sauce, 40g balsamic vinegar, 30g sugar, 400g water;

[0051] When cooking begins, the initial temperature of the bottom of the pot is T1 = 23°C, M0 = 420g, M1 = 540g, and the intelligent cooking machine uses a constant heating power P = 800W for heating. According to the experimental weight loss rate V1 = 0.258g / s, according to the formula Let a=1, calculate the estimated cooking time t=540 / 0.258=2093s≈34 minutes and 53 seconds; then use the formula disclosed in step 3 to calculate the end point temperature value T=130.48°C. The end point temperature value T of the juice collection is greater than the maximum value of the end point temperature range of the juice collection of livestock meat, and then let the end point temperature value T=130°C; after the intelligent cooking machine starts to execute the cooking program, it detects the temperature of the bottom of the pot in real time, and at the same time detects the actual cooking time. If the actual cooking time is less than the estimated cooking time t, and the bottom temperature of the pot reaches the end point temperature value T of the juice collection, the cooking is automatically terminated; if the actual cooking time is equal to the cooking time t, and the real-time detected bottom temperature of the pot is 105°C, the cooking time is automatically increased. During the cooking stage, heating can be performed according to the existing power, or the heating power of the intelligent cooking machine can be increased, or the stirring speed of the intelligent cooking machine can be increased, until the cooking is terminated after the detected pot temperature is 130°C.

[0052] In addition, this embodiment also provides an intelligent cooking machine, see Figure 2As shown, it comprises a machine body 1, a pot body 2 is arranged on the machine body 1, a weighing sensor 3 for weighing the pot body and the food inside the pot body is arranged on the machine body 1, and a temperature sensor 4 is arranged at the bottom of the pot body, see Figure 2 The temperature sensor 4 is an NTC temperature sensor, and a controller (not shown in the figure) is provided in the body 1. The weighing sensor 3 and the temperature sensor 4 are both communicatively connected to the controller. A cooking program including a juice collection stage is pre-set in the controller. When the controller executes the cooking program including the juice collection stage, the above-mentioned adaptive juice collection method is used to cook the ingredients placed in the pot.

Claims

1. An adaptive juice collection method, applicable to an intelligent cooking machine, characterized in that: The estimated cooking time t and the end point temperature value T for collecting juice are set. After the intelligent cooking machine starts to execute the cooking program, it detects the temperature of the bottom of the pot body in real time and detects the actual cooking time at the same time. If the actual cooking time does not reach the estimated cooking time t, but the temperature of the bottom of the pot body reaches the end point temperature value T for collecting juice, the cooking is automatically terminated; if the actual cooking time reaches the estimated cooking time t, but the temperature of the bottom of the pot body does not reach the end point temperature value T for collecting juice, the working state of the intelligent cooking machine is controlled until the temperature of the bottom of the pot body reaches the end point temperature value T for collecting juice, and then the cooking is terminated; The estimated cooking time t is obtained in the following manner: First, identify and record the weight M0 of the main ingredients added to the intelligent cooking machine, and identify and record the weight M1 of the water and auxiliary ingredients added to the intelligent cooking machine; Then the following formula is used to calculate the estimated cooking time t: Wherein, a is a correction constant, -5%≤a≤5%, V1 is the weight loss rate of the intelligent cooking machine when executing a cooking program including a juice collection stage at a fixed heating power P, in units of g / s, and V1 is a preset constant; The juice collection end point temperature value T is obtained by the following method: First, identify and record the weight M0 of the main ingredients added to the intelligent cooking machine, and identify and record the weight M1 of the water and auxiliary ingredients added to the intelligent cooking machine; Then the following formula is used to calculate the end point temperature T of the juice collection: Among them, P is the heating power of the smart cooking machine when executing a cooking program including the juice collection stage; t is the expected cooking time, β is the heat loss rate of the smart cooking machine, which is a preset constant; δ is the heat of water vaporization, which is a constant; M1 is the weight of water and auxiliary materials added to the smart cooking machine, T1 is the initial temperature value of the cooking stage; c is the specific heat capacity of water, which is a constant.

2. The adaptive juice collection method according to claim 1, characterized in that: When the actual cooking time reaches the estimated cooking time t, and the temperature at the bottom of the pot has not reached the end temperature value T for collecting juice, the cooking is terminated by adjusting and controlling the heating power or the motor stirring speed of the intelligent cooking machine until the temperature at the bottom of the pot reaches the end temperature value T for collecting juice.

3. The adaptive juice collection method according to claim 2, characterized in that: When the actual cooking time reaches the estimated cooking time t, and the temperature at the bottom of the pot has not reached the end point temperature T for collecting juice, continue cooking in any of the following three ways: The first method is to heat the pot at the existing power until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then the cooking is finished; The second method is to increase the heating power of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T of the juice collection, and then end the cooking; The third method is to increase the stirring speed of the smart cooking machine until the temperature at the bottom of the pot reaches the end point temperature T for collecting the juice, and then end the cooking.

4. The adaptive juice collection method according to claim 1, characterized in that: The V1 is obtained in the following manner: collecting data of the actual cooking time t′ required when multiple groups of intelligent cooking machines execute a cooking program including a juice collection stage at a fixed heating power P and the weight loss number is M1, and then averaging the values ​​of the multiple groups of M1 / t′ to obtain the weight loss rate of the intelligent cooking machine when the cooking program including the juice collection stage is executed at a fixed power.

5. The adaptive juice collection method according to claim 1, characterized in that: Use the end point temperature ranges of juice collection for different types of food in the table below to calibrate the calculated end point temperature value T: If the calculated juice collection end point temperature value T is greater than the maximum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set as the maximum value of the juice collection temperature range of the type of food; If the calculated juice collection end point temperature value T is less than the minimum value of the juice collection temperature range of the corresponding type of food, the juice collection end point temperature T of the type of food is set as the minimum value of the juice collection temperature range of the type of food; If the calculated juice collection end point temperature value T is within the juice collection temperature range of the corresponding type of food, the juice collection end point temperature value T calculated in step 3 is directly used; 。 6. An intelligent cooking machine, comprising a machine body, on which a pot body is arranged, characterized in that: The machine body is provided with a weighing sensor for weighing the pot body and the food inside the pot body, the bottom of the pot body is provided with a temperature sensor, and the body is provided with a controller, the weighing sensor and the temperature sensor are both communicatively connected with the controller, and the controller is pre-set with a cooking program including a juice collection stage, and the cooking program including the juice collection stage in the controller adopts the adaptive juice collection method as described in claim 1 to cook the food placed in the pot body.

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