Steamer control method, system, electronic device and storage medium

Abstract

The present invention discloses a steamer control method, system, electronic device and storage medium, wherein the steamer control method comprises: obtaining a target temperature rise slope of food in the steamer; determining the water consumption required for cooking the food in the steamer according to the target temperature rise slope; obtaining the water consumption of the water tank in the steamer during the cooking process; and controlling the steamer to stop the cooking operation when the water consumption reaches the required water consumption. The steamer control method of the present invention determines the water consumption required for cooking the food in the steamer according to the temperature rise slope of the food in the steamer, and controls the steamer to stop cooking in time when the water consumption reaches the required water consumption, so that the steamer can automatically adjust the cooking time in time according to different ingredients, realizes intelligent control of cooking operations, ensures the taste of the ingredients and the cooking effect, and greatly improves the user experience.

Description

Technical Field

[0001] The present invention relates to the field of smart home appliance technology, and in particular to a steamer control method, system, electronic device and storage medium. Background Art

[0002] Electric steamers are high-tech kitchen appliances that use a heating plate (evaporation plate) to convert water into high-temperature steam to cook food 100% with steam. Currently, steamers on the market are based on temperature probes to detect the temperature inside the steamer, and control the operation of steam generating components such as steam generators or heating plates based on the temperature feedback of the temperature probe, thereby controlling the cooking process. Steamers can also load intelligent recipe programs. By embedding the preset temperature and time into the recipe program, when the user selects the corresponding recipe, the operation of steam generating components such as steam generators or heating plates during the working process is controlled according to the preset temperature, and then the intelligent recipe is controlled to end based on whether the cooking time has reached the preset time.

[0003] Currently, after the user selects the corresponding recipe, the cooking time and temperature are fixed and cannot be adjusted in real time according to the different recipe attributes. When the attributes of the ingredients put in by the user are different from the attributes of the ingredients in the fixed program of the smart recipe, the steamer cannot recognize this difference, resulting in the cooking process still being controlled according to the preset program. At this time, the preset time and temperature cannot match the attributes of the food actually put into the steamer, thus affecting the cooking effect. In addition, the existing water inlet system controls the amount of water entering the steamer by controlling the water inlet time of the water pump. However, due to the difference in the water inlet flow rate of the water pump, the amount of water entering the cavity cannot be accurately controlled, and thus the number of dry burning times of the heating plate, the cavity temperature and the amount of residual water cannot be effectively controlled, which accelerates the shortening of the overall service life of the steamer. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the defect in the prior art that the steamer cannot dynamically adjust the cooking mode in time according to the properties of the food to meet the cooking needs of the user, and to provide a steamer control method, system, electronic device and storage medium.

[0005] The present invention solves the above technical problems through the following technical solutions:

[0006] The present invention provides a steamer control method, the steamer control method comprising:

[0007] Obtaining a target temperature rise slope of the food in the steamer;

[0008] Determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope;

[0009] Obtaining the amount of water consumed by the water tank in the steamer during the cooking process;

[0010] When the water consumption reaches the required water consumption, the steamer is controlled to stop the cooking operation.

[0011] Preferably, the step of obtaining the target temperature rise slope of the food in the steamer comprises:

[0012] Obtaining first temperature values ​​corresponding to different time points of the food in the steamer within a preset time at a preset heating temperature;

[0013] The target temperature rise slope corresponding to the food in the steamer is calculated based on the temperature values ​​corresponding to different time points.

[0014] Preferably, before the step of obtaining the temperature values ​​of the food in the steamer at the preset heating temperature at different time points within the preset time, the method further includes:

[0015] Get user operation instructions;

[0016] Determining a cooking mode for food in the steamer according to the user operation instruction;

[0017] The preset heating temperature is determined according to the cooking mode, and the steam box is controlled to start working at the preset heating temperature.

[0018] Preferably, before the step of determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope, the steamer control method further comprises:

[0019] Pre-store the mapping relationship between different heating slopes and required water consumption;

[0020] The step of determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope comprises:

[0021] The required water consumption is obtained according to the target temperature rise slope and the mapping relationship.

[0022] Preferably, the mapping relationship includes a first mapping relationship and a second mapping relationship;

[0023] The first mapping relationship is used to represent the corresponding relationship between the temperature rise slope and the weight of the food in the steamer;

[0024] The second mapping relationship is used to represent the corresponding relationship between the weight of the food in the steamer and the required water consumption;

[0025] The step of obtaining the required water consumption according to the target temperature rise slope and the mapping relationship comprises:

[0026] determining a target weight of food in the steamer according to the temperature rise slope and the first mapping relationship;

[0027] The required water consumption is determined according to the target weight of the food in the steamer and the second mapping relationship.

[0028] Preferably, the step of obtaining the water consumption of the water tank of the steamer comprises:

[0029] Obtaining the initial weight of the water tank;

[0030] Obtaining the actual weight of the water tank during the cooking process;

[0031] The difference between the initial weight and the actual weight is calculated to obtain the water consumption of the water tank.

[0032] Preferably, before the step of obtaining the target temperature rise slope of the food in the steamer, the steamer control method further comprises:

[0033] Acquiring a second temperature value of the heating plate of the steam box;

[0034] When the temperature value reaches a preset dry-burning threshold, determining that the heating plate is dry-burning;

[0035] Controlling the water tank to inject a preset amount of water into the cavity of the steam box;

[0036] Wherein, the preset water inlet volume is determined according to the equipment parameters of the heating plate.

[0037] Preferably, the steamer control method further comprises:

[0038] The number of times the water tank injects water into the cavity of the steam box is calculated based on the preset water inflow and the required water consumption; and / or,

[0039] During the cooking process, the number of times the heating plate is dry-burned is equal to the number of times water is added.

[0040] The present invention also provides a steamer control system, the steamer control system comprising:

[0041] A temperature rise slope acquisition module, used to acquire a target temperature rise slope of the food in the steamer;

[0042] A water consumption acquisition module, used to determine the water consumption required for cooking the food in the steamer according to the target temperature rise slope;

[0043] A water consumption acquisition module is used to acquire the water consumption of the water tank in the steamer during the cooking process;

[0044] The cooking operation control module is used to control the steamer to stop the cooking operation when the water consumption reaches the required water consumption.

[0045] Preferably, the temperature rise slope acquisition module is further used to acquire first temperature values ​​corresponding to different time points of the food in the steamer within a preset time at a preset heating temperature;

[0046] The temperature rise slope acquisition module is also used to calculate the target temperature rise slope corresponding to the food in the steamer based on the temperature values ​​corresponding to different time points.

[0047] Preferably, the steam box control system further includes:

[0048] An operation instruction acquisition module is used to acquire user operation instructions;

[0049] A cooking mode determination module, used to determine a cooking mode for food in the steamer according to the user operation instruction;

[0050] The heating start module is used to determine the preset heating temperature according to the cooking mode, and control the steam box to start working at the preset heating temperature.

[0051] Preferably, the steam box control system further includes:

[0052] A mapping relationship storage module, used for pre-storing mapping relationships between different heating slopes and required water consumption;

[0053] The required water consumption acquisition module is also used to obtain the required water consumption according to the target temperature rise slope and the mapping relationship.

[0054] Preferably, the mapping relationship includes a first mapping relationship and a second mapping relationship;

[0055] The first mapping relationship is used to represent the corresponding relationship between the temperature rise slope and the weight of the food in the steamer;

[0056] The second mapping relationship is used to represent the corresponding relationship between the weight of the food in the steamer and the required water consumption;

[0057] The required water consumption acquisition module is further used to determine the target weight of the food in the steamer according to the temperature rise slope and the first mapping relationship;

[0058] The required water consumption acquisition module is further used to determine the required water consumption according to the target weight of the food in the steamer and the second mapping relationship.

[0059] Preferably, the water consumption acquisition module is also used to acquire the initial weight of the water tank;

[0060] The water consumption acquisition module is also used to acquire the actual weight of the water tank during the cooking process;

[0061] The water consumption acquisition module is further used to calculate the difference between the initial weight and the actual weight to obtain the water consumption of the water tank.

[0062] Preferably, the steam box control system further includes:

[0063] A heating plate temperature acquisition module, used to acquire a second temperature value of the heating plate of the steam box;

[0064] A heating plate dry-burning judgment module, used to determine that the heating plate is dry-burning when the temperature value reaches a preset dry-burning threshold;

[0065] A water inlet control module, used to control the water tank to inject a preset amount of water into the cavity of the steam box;

[0066] Wherein, the preset water inlet volume is determined according to the equipment parameters of the heating plate.

[0067] Preferably, the water inlet control module is further used to calculate the number of water inlet times that the water tank injects water into the cavity of the steam box based on the preset water inlet amount and the required water consumption; and / or,

[0068] During the cooking process, the number of times the heating plate is dry-burned is equal to the number of times water is added.

[0069] The present invention also provides an electronic device, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the steamer control method as described above when executing the computer program.

[0070] The present invention also provides a computer-readable storage medium on which a computer program is stored. When the computer program is executed by a processor, the steamer control method as described above is implemented.

[0071] The positive and progressive effects of the present invention are:

[0072] The steamer control method of the present invention determines the required water consumption for cooking food in the steamer according to the temperature rise slope of the food in the steamer, and promptly controls the steamer to stop cooking when the water consumption reaches the required water consumption, so that the steamer can automatically adjust the cooking time in time according to different ingredients, realizes intelligent control of cooking operations, ensures the taste of the ingredients and the cooking effect, and improves user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0073] Figure 1 This is a flow chart of the steamer control method according to Embodiment 1 of the present invention.

[0074] Figure 2 This is a flow chart of a steamer control method according to Embodiment 2 of the present invention.

[0075] Figure 3 This is a schematic diagram of the structure of a steamer control system according to Embodiment 3 of the present invention.

[0076] Figure 4 This is a schematic diagram of the structure of a steamer control system according to Embodiment 4 of the present invention.

[0077] Figure 5 This is a schematic diagram of the hardware structure of an electronic device according to Embodiment 5 of the present invention. DETAILED DESCRIPTION

[0078] The present invention is further described below by way of examples, but the present invention is not limited to the scope of the examples.

[0079] Example 1

[0080] like Figure 1 As shown, this embodiment provides a steamer control method, and the steamer control method includes:

[0081] S101, obtaining a target temperature rise slope of food in a steamer.

[0082] The target temperature rise slope is used to characterize the change in the temperature of the food in the steamer over time. The weight, water content, material of the food, the power of the steamer, and the temperature inside the steamer will affect the temperature rise of the food. Therefore, the temperature rise slope can comprehensively reflect the temperature change of the current food in the steamer.

[0083] S102: Determine the amount of water required for cooking food in the steamer according to the target temperature rise slope.

[0084] Specifically, the corresponding relationship between the heating slope and water consumption is as follows:

[0085]

[0086] Among them, Mmax is the water consumption corresponding to the maximum load, Mmin is the water consumption corresponding to the minimum load, Pcurrent is the current load heating slope, Pmin is the minimum load heating slope, and Pmax is the maximum load heating slope. Technical personnel in this field can obtain the corresponding relationship between the heating slope and the water consumption according to the calculation principle corresponding to the above formula, so it will not be repeated here.

[0087] S103, obtaining the amount of water consumed by the water tank in the steamer during the cooking process.

[0088] S104: When the water consumption reaches the required water consumption, the steamer is controlled to stop the cooking operation.

[0089] The steamer control method of the present embodiment determines the water consumption required for cooking food in the steamer according to the temperature rise slope of the food in the steamer, and promptly controls the steamer to stop cooking when the water consumption reaches the required water consumption, so that the steamer can automatically adjust the cooking time according to different ingredients, realizes intelligent control of cooking operations, ensures the taste of the ingredients and the cooking effect, and greatly improves the user experience.

[0090] Example 2

[0091] like Figure 2 As shown, the steam box control method of this embodiment is a further improvement of embodiment 1, specifically:

[0092] In an implementable solution, before step S101, the following steps are further included:

[0093] S1001. Obtain user operation instructions.

[0094] S1002: Determine a cooking mode for food in a steamer according to a user operation instruction.

[0095] S1003, determining a preset heating temperature according to the cooking mode, and controlling the steamer to start working at the preset heating temperature.

[0096] In one feasible solution, step S101 includes:

[0097] S1011, obtaining first temperature values ​​corresponding to different time points within a preset time of food in a steamer at a preset heating temperature.

[0098] After the steamer starts heating, the temperature of the food in the steamer corresponding to at least two time points within a preset time is obtained as the first temperature value. In order to accurately obtain the temperature rise slope of the food, the frequency of obtaining the temperature can be increased. For example, within 10 minutes after the start of heating, the temperature of the food is obtained every 20 seconds as the first temperature value. By increasing the frequency of obtaining the temperature within the preset time, the number of obtained temperature values ​​is increased, and the accuracy of the temperature rise slope is effectively improved.

[0099] S1012: Calculate the target temperature rise slope of the food in the steamer based on the temperature values ​​corresponding to different time points.

[0100] In an practicable solution, before step S102, the steam box control method further includes:

[0101] S1007. Pre-store mapping relationships between different temperature rise slopes and required water consumption; specifically, the mapping relationship may correspond to a mapping table, a curve, and the like.

[0102] Step S102 includes:

[0103] S1021. Obtain required water consumption according to the target temperature rise slope and the mapping relationship.

[0104] In an optional embodiment, the mapping relationship may include a first mapping relationship and a second mapping relationship; the first mapping relationship is used to characterize the correspondence between the heating slope and the weight of the food in the steamer; the second mapping relationship is used to characterize the correspondence between the weight of the food in the steamer and the water consumption required.

[0105] Specifically, multiple groups of heating experiments can be carried out under a preset mode, and a first mapping relationship for characterizing the temperature rise slope and the weight of the food in the steamer and a second mapping relationship for characterizing the weight of the food in the steamer and the required water consumption can be generated based on the experimental data. These data can then be stored in a storage unit to facilitate subsequent data processing operations.

[0106] Specifically, step S1021 includes:

[0107] S1022: Determine a target weight of food in the steamer according to the temperature rise slope and the first mapping relationship.

[0108] S1023: Determine the required water consumption according to the target weight of the food in the steamer and the second mapping relationship.

[0109] In one feasible solution, step S103 includes:

[0110] S1031. Obtain the initial weight of the water tank.

[0111] Specifically, a weight sensor may be provided at the bottom of the water tank to obtain the initial weight of the water tank when the steamer starts to work.

[0112] S1032: Obtain the actual weight of the water tank during the cooking process.

[0113] Specifically, a weight sensor may be provided at the bottom of the water tank to obtain the actual weight of the steamer during the cooking process.

[0114] S1033: Calculate the difference between the initial weight and the actual weight to obtain the water consumption of the water tank.

[0115] By monitoring the initial weight and the actual weight of the steamer water tank, the amount of water that has been consumed by the steamer during the heating process can be monitored.

[0116] In addition, after step S1003 and before step S101, the steamer control method further includes:

[0117] S1004: Obtain a second temperature value of the heating plate of the steamer.

[0118] After the steamer starts working, the temperature value of the heating plate of the steamer is monitored in real time.

[0119] S1005: When the temperature value reaches a preset dry-burning threshold, it is determined that the heating plate is dry-burning.

[0120] When the water on the heating plate evaporates into steam, the heating plate enters a dry-burning state, and the surface temperature of the heating plate exceeds the preset dry-burning threshold and continues to rise. If the heating plate is not promptly intervened, the performance of the heating plate will inevitably be affected. Therefore, when the temperature of the heating plate reaches the preset dry-burning threshold, it is determined that the heating plate has been dry-burned, and the water pump is controlled to supply water to the steam box in time to avoid further dry-burning of the heating plate and prevent the performance of the heating plate from being affected.

[0121] S1006, controlling the water tank to inject a preset amount of water into the cavity of the steam box, wherein the preset amount of water is determined according to equipment parameters of the heating plate.

[0122] When the heating plate is in a dry-burning state, the water tank is controlled to inject a preset amount of water into the cavity of the steam box to avoid damage to the heating plate.

[0123] In an implementable solution, after step S1023 and before step S1031, the steam box control method further includes:

[0124] S1008. Calculate the number of times the water tank injects water into the cavity of the steamer based on the preset water inflow and the required water consumption.

[0125] By controlling the number of water inflows and the amount of water inflow each time, the water consumption and the number of dry-burning times can be controlled so that the water consumption is just equal to the required water consumption. The number of dry-burning times of the heating plate during cooking is equal to the number of water inflows.

[0126] For different heating plates configured in the steamer, the number of dry burning times they can accept during the cooking process is different. Therefore, the water inlet control mode under the cooking mode can be customized or personalized based on the equipment parameters of the heating plate, which ensures the hardware performance of the equipment while effectively optimizing the cooking control process.

[0127] The steamer control method of the present embodiment obtains the first temperature value of the food in the steamer within a preset time to obtain the heating slope, determines the weight of the food in the steamer according to the heating slope, and further determines the required water consumption according to the weight of the food, and detects the change in the water consumption of the water tank through a weight sensor to achieve precise control of the water intake each time, thereby controlling the number of dry burning times and the amount of residual water, ensuring the stability of the steamer cavity, and preventing the heating plate from drying out and affecting the performance; when the water consumption reaches the required water consumption, the steamer is promptly controlled to stop cooking, so that the steamer can automatically adjust the cooking time in time according to different ingredients, thereby realizing intelligent control of cooking operations, ensuring the taste of the ingredients and the cooking effect, and greatly improving the user experience.

[0128] Example 3

[0129] like Figure 3 As shown, this embodiment provides a steamer control system. The steamer control system includes:

[0130] The heating slope acquisition module 1 is used to obtain the target heating slope of the food in the steamer.

[0131] The target temperature rise slope is used to characterize the change in the temperature of the food in the steamer over time. The weight, water content, material of the food, the power of the steamer, and the temperature in the steamer will affect the temperature rise of the food, so the temperature rise slope can comprehensively reflect the temperature change of the food.

[0132] The water consumption acquisition module 2 is used to determine the water consumption required for cooking food in the steamer according to the target temperature rise slope.

[0133] Specifically, the corresponding relationship between the heating slope and water consumption is as follows:

[0134]

[0135] Among them, Mmax is the water consumption corresponding to the maximum load, Mmin is the water consumption corresponding to the minimum load, Pcurrent is the current load heating slope, Pmin is the minimum load heating slope, and Pmax is the maximum load heating slope. Technical personnel in this field can obtain the corresponding relationship between the heating slope and the water consumption according to the calculation principle corresponding to the above formula, so it will not be repeated here.

[0136] The water consumption acquisition module 3 is used to acquire the water consumption of the water tank in the steamer during the cooking process;

[0137] The cooking operation stopping module 4 is used to control the steamer to stop the cooking operation when the water consumption reaches the required water consumption.

[0138] The steamer control system of this embodiment determines the water consumption required for cooking food in the steamer according to the temperature rise slope of the food in the steamer, and promptly controls the steamer to stop cooking when the water consumption reaches the required water consumption, so that the steamer can automatically adjust the cooking time according to different ingredients, realizes intelligent control of cooking operations, ensures the taste of the ingredients and the cooking effect, and greatly improves the user experience.

[0139] Example 4

[0140] like Figure 4 As shown, the steamer control system of this embodiment is a further improvement of embodiment 3, specifically:

[0141] In one feasible solution, the steam box control system further includes:

[0142] Operation instruction acquisition module 5, used to acquire user operation instructions;

[0143] A cooking mode determination module 6, used to determine a cooking mode for food in the steamer according to a user operation instruction;

[0144] The heating start module 7 is used to determine the preset heating temperature according to the cooking mode, and control the steam box to start working at the preset heating temperature.

[0145] In an practicable solution, the temperature rise slope acquisition module 1 is also used to obtain the first temperature values ​​corresponding to different time points of the food in the steamer within the preset time at the preset heating temperature. After the steamer starts heating, the temperature corresponding to at least two time points of the food in the steamer within the preset time is obtained as the first temperature value. In order to accurately obtain the temperature rise slope of the food, the frequency of obtaining the temperature can be increased. For example, within 10 minutes after the start of heating, the temperature of the food is obtained every 20 seconds as the first temperature value. By increasing the frequency of obtaining the temperature within the preset time, the number of temperature values ​​obtained is increased, and the accuracy of the temperature rise slope is effectively improved.

[0146] The heating slope acquisition module 1 is also used to calculate the target heating slope corresponding to the food in the steamer based on the temperature values ​​corresponding to different time points.

[0147] In one feasible solution, the steam box control system further includes:

[0148] The mapping relationship storage module 8 is used to pre-store the mapping relationship between different heating slopes and required water consumption; specifically, the mapping relationship may correspond to a mapping table, a curve, and the like.

[0149] The required water consumption acquisition module 2 is also used to obtain the required water consumption according to the target temperature rise slope and the mapping relationship.

[0150] In an optional embodiment, the mapping relationship includes a first mapping relationship and a second mapping relationship; the first mapping relationship is used to characterize the corresponding relationship between the temperature rise slope and the weight of the food in the steamer; the second mapping relationship is used to characterize the corresponding relationship between the weight of the food in the steamer and the required water consumption;

[0151] Specifically, multiple groups of heating experiments can be carried out under a preset mode, and a first mapping relationship for characterizing the temperature rise slope and the weight of the food in the steamer and a second mapping relationship for characterizing the weight of the food in the steamer and the required water consumption can be generated based on the experimental data. These data can then be stored in a storage unit to facilitate subsequent data processing operations.

[0152] The required water consumption acquisition module 2 is also used to determine the target weight of the food in the steamer according to the heating slope and the first mapping relationship; the required water consumption acquisition module 2 is also used to determine the required water consumption according to the target weight of the food in the steamer and the second mapping relationship.

[0153] In an implementable solution, the water consumption acquisition module 3 is also used to acquire the initial weight of the water tank; specifically, a weight sensor can be set at the bottom of the water tank to acquire the initial weight of the water tank when the steamer starts working.

[0154] The water consumption acquisition module 3 is also used to acquire the actual weight of the water tank during the cooking process; specifically, a weight sensor can be set at the bottom of the water tank to acquire the actual weight of the steamer during the cooking process.

[0155] The water consumption acquisition module 3 is also used to calculate the difference between the initial weight and the actual weight to obtain the water consumption of the water tank. By monitoring the initial weight and the actual weight of the steamer water tank, the water consumption of the steamer during the heating process can be monitored.

[0156] In addition, the steamer control system also includes:

[0157] The heating plate temperature acquisition module 9 is used to acquire the second temperature value of the heating plate of the steamer; after the steamer starts working, the temperature value of the heating plate of the steamer is monitored in real time.

[0158] The heating plate dry-burning judgment module 10 is used to determine that the heating plate has dry-burned when the temperature value reaches a preset dry-burning threshold value; when the water on the heating plate evaporates into steam, the heating plate enters a dry-burning state, and the surface temperature of the heating plate will exceed the preset dry-burning threshold value and continue to heat up. If the heating plate is not intervened in time, the performance of the heating plate will inevitably be affected. Therefore, when the temperature value of the heating plate reaches the preset dry-burning threshold value, it is determined that the heating plate has dry-burned, and the water pump is controlled to supply water into the steam box in time, so as to avoid further dry-burning of the heating plate and prevent the performance of the heating plate from being affected.

[0159] The water inlet control module 11 is used to control the water tank to inject a preset amount of water into the steam box cavity; wherein the preset amount of water is determined according to the equipment parameters of the heating plate. When the heating plate is in a dry-burning state, the water tank is controlled to inject a preset amount of water into the steam box cavity to avoid damage to the heating plate.

[0160] In an implementable solution, the water inlet control module 11 is further used to calculate the number of water inlet times that the water tank injects water into the steam box cavity based on the preset water inlet amount and the required water consumption; by controlling the number of water inlet times and the water inlet amount of each water inlet, the water consumption and the number of dry burning times can be controlled so that the water consumption is just equal to the required water consumption. The number of dry burning occurrences of the heating plate during cooking is equal to the number of water inlet times.

[0161] For different heating plates configured in the steamer, the number of dry burning times they can accept during the cooking process is different. Therefore, the water inlet control mode under the cooking mode can be customized or personalized based on the equipment parameters of the heating plate, which ensures the hardware performance of the equipment while effectively optimizing the cooking control process.

[0162] The steamer control system of the present embodiment obtains the first temperature value of the food in the steamer within a preset time to obtain the heating slope, determines the weight of the food in the steamer according to the heating slope, and further determines the required water consumption according to the weight of the food, and detects the change in the water consumption of the water tank through the weight sensor to achieve precise control of the water intake each time, thereby controlling the number of dry burning times and the amount of residual water, ensuring the stability of the steamer cavity, and preventing the heating plate from burning dry and affecting the performance; when the water consumption reaches the required water consumption, the steamer is promptly controlled to stop cooking, so that the steamer can automatically adjust the cooking time in time according to different ingredients, thereby realizing intelligent control of cooking operations, ensuring the taste of the ingredients and the cooking effect, and greatly improving the user experience.

[0163] Example 5

[0164] Figure 5 This is a schematic diagram of the structure of an electronic device provided in Example 5 of the present invention. The electronic device includes a memory, a processor, and a computer program stored in the memory and executable on the processor, and the processor implements the steamer control method of Example 1 or Example 2 when executing the program. Figure 5 The electronic device 30 shown is only an example and should not bring any limitation to the functions and scope of use of the embodiments of the present invention.

[0165] like Figure 5 As shown, the electronic device 30 may be in the form of a general-purpose computing device, for example, it may be a server device. The components of the electronic device 30 may include, but are not limited to: at least one processor 31, at least one memory 32, and a bus 33 connecting different system components (including the memory 32 and the processor 31).

[0166] The bus 33 includes a data bus, an address bus, and a control bus.

[0167] The memory 32 may include a volatile memory, such as a random access memory (RAM) 321 and / or a cache memory 322 , and may further include a read-only memory (ROM) 323 .

[0168] The memory 32 may also include a program / utility 325 having a set (at least one) of program modules 324, such program modules 324 including but not limited to: an operating system, one or more application programs, other program modules, and program data, each of which or some combination may include an implementation of a network environment.

[0169] The processor 31 executes various functional applications and data processing by running the computer program stored in the memory 32, such as the steamer control method of embodiment 1 or embodiment 2 of the present invention.

[0170] The electronic device 30 may also communicate with one or more external devices 34 (e.g., keyboards, pointing devices, etc.). Such communication may be performed via an input / output (I / O) interface 35. Furthermore, the model-generated device 30 may also communicate with one or more networks (e.g., a local area network (LAN), a wide area network (WAN), and / or a public network, such as the Internet) via a network adapter 36. As shown, the network adapter 36 communicates with other modules of the model-generated device 30 via a bus 33. It should be understood that, although not shown in the figure, other hardware and / or software modules may be used in conjunction with the model-generated device 30, including but not limited to: microcode, device drivers, redundant processors, external disk drive arrays, RAID (RAID) systems, tape drives, and data backup storage systems.

[0171] It should be noted that although several units / modules or sub-units / modules of the electronic device are mentioned in the above detailed description, this division is merely exemplary and not mandatory. In fact, according to an embodiment of the present invention, the features and functions of two or more units / modules described above can be embodied in one unit / module. Conversely, the features and functions of one unit / module described above can be further divided into multiple units / modules to be embodied.

[0172] Example 5

[0173] This embodiment provides a computer-readable storage medium on which a computer program is stored. When the program is executed by a processor, the steps of the steamer control method of Embodiment 1 or Embodiment 2 are implemented.

[0174] The readable storage medium may include but is not limited to: a portable disk, a hard disk, a random access memory, a read-only memory, an erasable programmable read-only memory, an optical storage device, a magnetic storage device or any suitable combination of the above.

[0175] In a possible implementation manner, the present invention can also be implemented in the form of a program product, which includes a program code. When the program product is run on a terminal device, the program code is used to enable the terminal device to execute the steps of the steamer control method of Example 1 or Example 2.

[0176] The program code for executing the present invention may be written in any combination of one or more programming languages, and may be executed entirely on a user device, partially on a user device, as an independent software package, partially on a user device and partially on a remote device, or entirely on a remote device.

[0177] Although the specific embodiments of the present invention are described above, it should be understood by those skilled in the art that this is only for illustration and the protection scope of the present invention is defined by the appended claims. Those skilled in the art may make various changes or modifications to these embodiments without departing from the principles and essence of the present invention, but these changes and modifications all fall within the protection scope of the present invention.

Claims

1. A steamer control method, characterized in that: The steamer control method comprises: Obtaining a target temperature rise slope of the food in the steamer; Determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope; Obtaining the amount of water consumed by the water tank in the steamer during the cooking process; When the water consumption reaches the required water consumption, controlling the steamer to stop cooking; The step of obtaining the target temperature rise slope of the food in the steamer comprises: Obtaining first temperature values ​​corresponding to different time points of the food in the steamer within a preset time at a preset heating temperature; The target temperature rise slope corresponding to the food in the steamer is calculated based on the first temperature values ​​corresponding to different time points; Before the step of obtaining the first temperature values ​​corresponding to the food in the steamer at different time points within the preset time at the preset heating temperature, the step further includes: Get user operation instructions; Determining a cooking mode for food in the steamer according to the user operation instruction; Determine the preset heating temperature according to the cooking mode, and control the steam box to start working at the preset heating temperature; Before the step of determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope, the steamer control method further includes: Pre-store the mapping relationship between different heating slopes and required water consumption; The step of determining the amount of water required for cooking the food in the steamer according to the target temperature rise slope comprises: Obtaining the required water consumption according to the target temperature rise slope and the mapping relationship; The mapping relationship includes a first mapping relationship and a second mapping relationship; The first mapping relationship is used to represent the corresponding relationship between the temperature rise slope and the weight of the food in the steamer; The second mapping relationship is used to represent the corresponding relationship between the weight of the food in the steamer and the required water consumption; The step of obtaining the required water consumption according to the target temperature rise slope and the mapping relationship comprises: determining a target weight of food in the steamer according to the temperature rise slope and the first mapping relationship; determining the required water consumption according to the target weight of the food in the steamer and the second mapping relationship; Before the step of obtaining the target temperature rise slope of the food in the steamer, the steamer control method further includes: Acquiring a second temperature value of the heating plate of the steam box; When the second temperature value reaches a preset dry-burning threshold, determining that the heating plate is dry-burning; Controlling the water tank to inject a preset amount of water into the cavity of the steam box; Wherein, the preset water inlet volume is determined according to the equipment parameters of the heating plate.

2. The steamer control method according to claim 1, characterized in that: The step of obtaining the water consumption of the water tank of the steamer comprises: Obtaining the initial weight of the water tank; Obtaining the actual weight of the water tank during the cooking process; The difference between the initial weight and the actual weight is calculated to obtain the water consumption of the water tank.

3. The steamer control method according to claim 1, characterized in that: The steamer control method further comprises: The number of times the water tank injects water into the cavity of the steam box is calculated based on the preset water inflow and the required water consumption; and / or, During the cooking process, the number of times the heating plate is dry-burned is equal to the number of times water is added.

4. A steamer control system, characterized in that: The steam box control system comprises: A temperature rise slope acquisition module, used to acquire a target temperature rise slope of the food in the steamer; A water consumption acquisition module, used to determine the water consumption required for cooking the food in the steamer according to the target temperature rise slope; A water consumption acquisition module is used to acquire the water consumption of the water tank in the steamer during the cooking process; A cooking operation control module, used for controlling the steamer to stop the cooking operation when the water consumption reaches the required water consumption; The temperature rise slope acquisition module is further used to obtain first temperature values ​​of the food in the steamer at different time points within a preset time at a preset heating temperature; The temperature rise slope acquisition module is further used to calculate the target temperature rise slope corresponding to the food in the steamer based on the first temperature values ​​corresponding to different time points; An operation instruction acquisition module is used to acquire user operation instructions; A cooking mode determination module, used to determine a cooking mode for food in the steamer according to the user operation instruction; A heating start module, used to determine the preset heating temperature according to the cooking mode, and control the steam box to start working at the preset heating temperature; A mapping relationship storage module, used for pre-storing mapping relationships between different heating slopes and required water consumption; The required water consumption acquisition module is further used to obtain the required water consumption according to the target temperature rise slope and the mapping relationship; The mapping relationship includes a first mapping relationship and a second mapping relationship; The first mapping relationship is used to represent the corresponding relationship between the temperature rise slope and the weight of the food in the steamer; The second mapping relationship is used to represent the corresponding relationship between the weight of the food in the steamer and the required water consumption; The required water consumption acquisition module is further used to determine the target weight of the food in the steamer according to the temperature rise slope and the first mapping relationship; The required water consumption acquisition module is further used to determine the required water consumption according to the target weight of the food in the steamer and the second mapping relationship; A heating plate temperature acquisition module, used to acquire a second temperature value of the heating plate of the steam box; A heating plate dry-burning judgment module, used for determining that the heating plate is dry-burning when the second temperature value reaches a preset dry-burning threshold; A water inlet control module, used to control the water tank to inject a preset amount of water into the cavity of the steam box; Wherein, the preset water inlet volume is determined according to the equipment parameters of the heating plate.

5. An electronic device comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the computer program, the steamer control method according to any one of claims 1 to 3 is implemented.

6. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steamer control method according to any one of claims 1 to 3 is implemented.

Images