Cooking method, apparatus, device, storage medium

Abstract

The application discloses a cooking method, device, equipment and storage medium, the method comprises: in the case that the heating assembly is used to heat the food in the cooking cavity with a specific power in the first stage, the first temperature value of the food detected by the first temperature sensor and the second temperature value of the food detected by the second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor; based on the first temperature value and the second temperature value, the order of magnitude of the food is determined; based on the order of magnitude of the food, the food is cooked in the second stage.

Description

TECHNICAL FIELD

[0001] The present application relates to the intelligent household appliance technology, and relates to but is not limited to a cooking method, device, equipment and storage medium. BACKGROUND

[0002] At present, the cooking equipment cannot automatically adjust the cooking firepower and cooking time when cooking, and needs to be manually adjusted by the user, which brings additional operation burden to the user. SUMMARY

[0003] Therefore, the present application provides a cooking method, device, equipment and storage medium.

[0004] In a first aspect, the embodiments of the present application provide a cooking method, which comprises: in the case that a heating assembly is used to heat food in a cooking cavity at a specific power in a first stage, acquiring a first temperature value of the food detected by a first temperature sensor in the first stage and a second temperature value of the food detected by a second temperature sensor; the first temperature sensor is closer to the heating assembly than the second temperature sensor; determining a magnitude of the food based on the first temperature value and the second temperature value; and cooking the food in a second stage based on the magnitude of the food.

[0005] In a second aspect, the embodiments of the present application provide a cooking device, which comprises: an acquisition module, configured to acquire a first temperature value of food in a cooking cavity detected by a first temperature sensor in the case that a heating assembly is used to heat the food at a specific power in a first stage and a second temperature value of the food detected by a second temperature sensor; the first temperature sensor is closer to the heating assembly than the second temperature sensor; a first determination module, configured to determine a magnitude of the food based on the first temperature value and the second temperature value; and a temperature control module, configured to cook the food in a second stage based on the magnitude of the food.

[0006] In a third aspect, the embodiments of the present application provide a cooking device, which comprises: a heating assembly configured to heat food in a cooking cavity; a first temperature sensor configured to detect a first temperature value of the cooking cavity; a second temperature sensor configured to detect a second temperature value of the cooking cavity; the first temperature sensor is closer to the heating assembly than the second temperature sensor; and a control assembly configured to, in a case that the heating assembly is used to heat the food in the cooking cavity with a specific power in a first stage, acquire the first temperature value of the food detected by the first temperature sensor and the second temperature value of the food detected by the second temperature sensor in the first stage; determine a magnitude of the food based on the first temperature value and the second temperature value; and cook the food in a second stage based on the magnitude of the food.

[0007] In a fourth aspect, the embodiments of the present application provide a computer readable storage medium, which stores a computer program, and the computer program is executed by a processor to implement the steps of the cooking method according to the embodiments of the present application.

[0008] In the embodiments of the present application, the magnitude of the food is determined based on the first temperature value detected by the first temperature sensor and the second temperature value detected by the second temperature sensor in the first stage, and the food is cooked in the second stage based on the magnitude of the food, without manual adjustment by the user, so that the magnitude of the food can be determined more conveniently and accurately based on the size relationship between the two temperature values according to the principle that heat is less likely to penetrate the food when the food is more and heat is more likely to penetrate the food when the food is less, and the taste of the food can be ensured and the cooking experience of the user can be improved. BRIEF DESCRIPTION OF DRAWINGS

[0009] Figure 1 FIG. 1 is a flowchart of a cooking method according to an embodiment of the present application;

[0010] Figure 2 FIG. 2 is a schematic diagram of a cooking device according to an embodiment of the present application;

[0011] Figure 3 FIG. 3 is a flowchart of a food content determination method according to an embodiment of the present application;

[0012] Figure 4 FIG. 4 is a schematic diagram of a cooking device according to an embodiment of the present application;

[0013] Figure 5 FIG. 5 is a schematic diagram of another cooking device according to an embodiment of the present application. DETAILED DESCRIPTION

[0014] The technical solutions of the present application will be further described in detail below with reference to the accompanying drawings and embodiments.

[0015] Figure 1A flowchart of a cooking method according to an embodiment of the present application, which can be applied to a cooking device such as Figure 1 The method includes the following steps:

[0016] In step 102, when the heating assembly is used to heat the food material in the cooking cavity at a certain power in the first stage, the first temperature value of the food material detected by the first temperature sensor and the second temperature value of the food material detected by the second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor.

[0017] The cooking device can include, but is not limited to, an electric rice cooker, an electric stew pot, an electric pressure cooker, an electric steam pot, and an air fryer. When the cooking device is an air fryer, as shown in Figure 2 The air fryer 200 includes a heating assembly 201, a first temperature sensor 202, a second temperature sensor 203, a basket 204, a grid 205, a first fan assembly 206, and a second fan assembly 207.

[0018] The basket 204 is the cooking cavity of the air fryer 200 and is used to place the food material to be cooked. The heating assembly 201 can be a heat pipe for heating the food material in the basket 204. The first temperature sensor 202 can be arranged at the top edge of the air fryer 200 away from the heating assembly 201, and the second temperature sensor 203 can be arranged on the side wall of the air fryer 200 at the bottom of the grid 205. The first temperature sensor 202 is closer to the heating assembly 201 than the second temperature sensor 203. The position of the first temperature sensor 202 can satisfy the condition that the shortest distance between the thermocouple position and the heating assembly 201 is greater than 1 cm.

[0019] The first fan assembly 206 can be a first fan, also known as a basket heating fan, which is used to rotate to circulate the hot air heated by the heating assembly 201 in the basket 204. The second fan assembly 207 can be a second fan, also known as a motor cooling fan, which is used to rotate to dissipate heat.

[0020] The cooking process of the food material can include a warming-up stage and a temperature control stage. The temperature control stage follows the warming-up stage. The first stage can be a certain period in the warming-up stage. The certain power can be a first power, denoted as P1. When heating starts, the power is maximum, which can quickly heat the food material to a target temperature value to shorten the warming-up time. The target temperature value can be denoted as T target .

[0021] Before the first stage, a preheating stage can also be included. In the preheating stage, the food material can be heated by using a preset power, and a first temperature value detected by the first temperature sensor and a second temperature value detected by the second temperature sensor can be obtained in real time in the preheating stage. In a case where the first temperature value detected by the first temperature sensor is greater than a starting temperature value, the food material can be heated by using the first power in the first stage, and a preset number of first temperature values of the first temperature sensor can be recorded at a preset frequency to obtain a first temperature array, which can be represented as T1g. g represents a group of data, and n first temperature values can be recorded in the first temperature array, and n can be an integer greater than or equal to 1. Similarly, a preset number of second temperature values of the second temperature sensor can be recorded at a preset frequency to obtain a second temperature array, which can be represented as T2g. n second temperature values can be recorded in the second temperature array. The preset frequency can be once per second, once every three seconds, or the like. The starting temperature value can be represented as T set . The starting temperature value can satisfy T set > 60℃ (i.e., T set > 60℃), and a difference between the target temperature value and the starting temperature value is greater than 25℃ (i.e., T set <T target - 25℃).

[0022] Step 104: determining a magnitude of the food material based on the first temperature value and the second temperature value.

[0023] The magnitude of the food material can be used to measure how much the food material is. In some embodiments, the magnitude of the food material includes a preset number of levels, such as a first level, a second level, a third level, a fourth level, and the like. As the level increases, the food material amount also gradually increases. In other embodiments, the food material can be divided into a first magnitude, a second magnitude, and a third magnitude according to the magnitude of the food material. The first magnitude can be considered as a small amount, the second magnitude can be considered as a medium amount, and the third magnitude can be considered as a large amount. In yet other embodiments, the food material can be divided into a large amount, a medium amount, and a small amount, or a large amount, a heavy amount, a small amount, a trace amount, and the like according to the magnitude of the food material.

[0024] Step 106: cooking the food material in a second stage based on the magnitude of the food material.

[0025] The second stage can be a certain period of the temperature rising stage plus a certain period of the temperature control stage, or the second stage can be a certain period of the temperature control stage.

[0026] In the embodiments of the present application, the magnitude of the food material is determined according to the first temperature value detected by the first temperature sensor and the second temperature value of the second temperature sensor, and the food material is cooked in the second stage according to the magnitude of the food material without manual adjustment by the user, so that the principle that heat is not easy to penetrate when the food material is more and heat is easy to penetrate when the food material is less is utilized, the magnitude of the food material is determined more conveniently and accurately according to the size relationship between the two temperature values, and the taste of the food material is ensured and the cooking experience of the user is improved.

[0027] The embodiments of the present application also provide a cooking method, which comprises the following steps:

[0028] Step S202: In the case that the food material in the cooking cavity is heated by the heating assembly with a specific power in the first stage, a first temperature value of the food material detected by the first temperature sensor and a second temperature value of the food material detected by the second temperature sensor in the first stage are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;

[0029] Step S204: A first average value of a preset number of the first temperature values is determined;

[0030] Wherein, the preset number can represent n, and the first average value can be an average value of the preset number of the first temperature values, which can be represented as T 1Avge The first average value can be represented by the following formula (1):

[0031] T 1Avge = (T1g[1] + T1g[2] + … + T1g[n]) / n Formula (1);

[0032] Wherein, T1g[1] can represent the first first temperature value in the first temperature array T1g, T1g[2] can represent the second first temperature value in the first temperature array, and T1g[n] can represent the n th first temperature value in the first temperature array.

[0033] Step S206: A second average value of the preset number of the second temperature values is determined;

[0034] Wherein, the preset number can represent n, and the second average value can be an average value of the preset number of the second temperature values, which can be represented as T 2Avge The second average value can be represented by the following formula (2):

[0035] T 2Avge = (T2g[1] + T2g[2] + … + T2g[n]) / n Formula (2);

[0036] Wherein, T2g[1] can represent the first temperature value in the second temperature array T2g, T2g[2] can represent the second temperature value in the second temperature array, and T2g[n] can represent the n th temperature value in the second temperature array.

[0037] Step S208: determining the absolute value of the difference between the first average value and the second average value.

[0038] Wherein, the absolute value of the difference can be represented as T dec The absolute value of the difference can be represented by formula (3) as follows:

[0039] T dec = |T 1Avge –T 2Avge | Formula (3).

[0040] Step S210: determining the order of magnitude of the food material according to the size relationship between the absolute value of the difference and a preset threshold value.

[0041] Wherein, the size relationship can include that the absolute value of the difference is greater than, less than, and equal to the preset threshold value.

[0042] The first temperature sensor and the second temperature sensor can be arranged at two ends of the cooking cavity, the first temperature sensor can be arranged above the fryer basket, the second temperature sensor can be arranged below the fryer basket, or the first temperature sensor can be arranged to the left of the fryer basket, and the second temperature sensor can be arranged to the right of the fryer basket. Since the first temperature sensor is closer to the heating assembly than the second temperature sensor, when the order of magnitude of the food material is large, the hot air heated by the heating assembly above the fryer basket is not easy to penetrate the food material to reach below the fryer basket, at this time the absolute value of the difference is large, which can be greater than the preset threshold value. When the order of magnitude of the food material is small, the hot air heated by the heating assembly above the fryer basket is more easily penetrated through the food material to reach below the fryer basket, at this time the absolute value of the difference is small, which can be less than the preset threshold value. Therefore, the order of magnitude of the food material can be determined according to the absolute value of the difference between the first average value and the second average value.

[0043] Step S212: determining the cooking parameter corresponding to the order of magnitude of the food material.

[0044] In some embodiments, the kind of the food material can be determined; the cooking parameter can be determined according to the kind of the food material and the magnitude of the food material; the cooking parameter at least includes a cooking temperature and a cooking time length; the cooking temperature and the cooking time length are different corresponding to different magnitudes of the food material. In the case that the magnitude of the food material is small, a shorter cooking time length and a lower cooking temperature are needed to penetrate the food material; in the case that the magnitude of the food material is medium, a longer cooking time length and a higher cooking temperature are not needed to penetrate the food material; in the case that the magnitude of the food material is large, a longer cooking time length and a higher cooking temperature are needed to penetrate the food material.

[0045] Step S214: cooking the food material in the second stage based on the cooking parameter.

[0046] In the embodiments of the present application, the magnitude of the food material is determined according to the size relationship between the difference between the first average value and the second average value and the preset threshold value, and the food material is cooked in the second stage according to the magnitude of the food material, without manual adjustment by the user, so that the magnitude of the food material can be determined more conveniently and accurately according to the principle that heat is not easy to penetrate when the food material is more (corresponding to a larger difference between the temperature values detected by the temperature sensors arranged at both ends of the cooking cavity), and heat is easy to penetrate when the food material is less (corresponding to a smaller difference between the temperature values detected by the temperature sensors arranged at both ends of the cooking cavity), and the taste of the food material can be ensured and the cooking experience of the user can be improved; the cooking parameter is determined according to the magnitude of the food material, and then the cooking of the food material in the second stage is performed based on the cooking parameter, so that the food material can be cooked more accurately according to the magnitude of the food material; the cooking parameter can be determined more accurately according to the kind and magnitude of the food material.

[0047] The embodiments of the present application also provide a cooking method, and the method comprises the following steps:

[0048] Step S302: in the case that the food material in the cooking cavity is heated by the heating assembly with a specific power in the first stage, a first temperature value of the food material detected by a first temperature sensor in the first stage and a second temperature value of the food material detected by a second temperature sensor are acquired; the first temperature sensor is closer to the heating assembly than the second temperature sensor;

[0049] Step S304: a first average value of a preset number of the first temperature values is determined;

[0050] Step S306: a second average value of a preset number of the second temperature values is determined;

[0051] Step S308: an absolute value of the difference between the first average value and the second average value is determined;

[0052] Step S310: determining the initial temperature of the food material;

[0053] Wherein, since some food materials can be taken out from a refrigeration device or a freezing device (such as a refrigerator), the initial temperature of the food material can be determined to judge whether the food material is a frozen food material or a fresh food material at room temperature; in the case of the food material being French fries, the food material can be frozen French fries taken out from the refrigerator or fresh French fries at room temperature, the set temperature of the frozen French fries can be a temperature value in the temperature range of -5℃ to 15℃, and the set temperature of the fresh French fries at room temperature can be greater than 15℃; if the temperature detected by the first temperature sensor when the heating starts is lower than the set temperature of the frozen French fries, it is determined that the French fries are frozen French fries, otherwise it is determined that the French fries are fresh French fries at room temperature.

[0054] Step S312: determining a preset threshold value according to the type and initial temperature of the food material;

[0055] Wherein, the preset threshold value can include a first preset threshold value and a second preset threshold value, and the first preset threshold value is less than the second preset threshold value; the type of the food material can be chicken wings, corn, French fries, etc.; in an embodiment, the type of the food material can be identified by the image sensor of the cooking device; in another embodiment, the type of the food material can also be determined by the function button triggered by the user at the beginning of cooking; assuming that the function button triggered by the user is “roast chicken wings”, it can be determined that the type of the food material is chicken wings, and the first preset threshold value and the second preset threshold value corresponding to different types and initial temperatures of the food material can be different.

[0056] The same type of food material of different food material levels can be cooked at different temperatures in multiple historical cooking processes, respectively, to obtain the third temperature value obtained by the first temperature sensor and the fourth temperature value obtained by the second temperature sensor corresponding to each food material level of each type of food material at each initial temperature, respectively, and determine the difference between the third average value of multiple third temperature values and the fourth average value of multiple fourth temperature values, and determine the first preset threshold value and the second preset threshold value according to the difference.

[0057] Assuming that the difference corresponding to the food material level being small amount and the initial temperature being the first initial temperature is the first reference difference; the difference corresponding to the food material level being medium amount and the initial temperature being the first initial temperature is the second reference difference; the difference corresponding to the food material level being large amount and the initial temperature being the first initial temperature is the third reference difference; the first preset threshold value and the second preset threshold value can be determined according to the first reference difference and the third reference difference, for example, the first reference difference is determined as the first preset threshold value, and the third reference difference is determined as the second preset threshold value.

[0058] The first preset threshold and the second preset threshold can also be determined according to the first reference difference, the second reference difference and the third reference difference, for example, one value between the first reference difference and the second reference difference is determined as the first preset threshold, and one value between the second reference difference and the third reference difference is determined as the second preset threshold.

[0059] Step S314: In a case where the absolute value of the difference is less than the first preset threshold, it is determined that the amount of the food material is a first amount.

[0060] The first amount can be considered as a small amount, and the first preset threshold can be represented as T smalfood In a case where the difference (T dec ) between the first average value and the second average value is less than T smalfood , the difference is small, which indicates that heat is more easily penetrated by the food material, and it can be determined that the amount of the food material is the first amount representing a small amount.

[0061] Step S316: In a case where the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold, it is determined that the amount of the food material is a second amount.

[0062] The second amount can be considered as a medium amount, and the second preset threshold can be represented as T bigfood In a case where the difference is greater than or equal to T smalfood and less than or equal to T bigfood , the difference is moderate, which indicates that heat is relatively easily penetrated by the food material, and it can be determined that the amount of the food material is the second amount representing a medium amount.

[0063] Step S318: In a case where the absolute value of the difference is greater than the second preset threshold, it is determined that the amount of the food material is a third amount.

[0064] The third amount can be considered as a large amount, and in a case where the difference is greater than T bigfood , the difference is large, which indicates that heat is not easily penetrated by the food material, and it can be determined that the amount of the food material is the third amount representing a large amount.

[0065] Step S320: In a case where the amount of the food material is the first amount, the food material is cooked for a first cooking duration based on a first cooking temperature by using the heating assembly in the second stage.

[0066] The target temperature value of the second stage corresponding to the type of the food material can include the first cooking temperature, the second cooking temperature and the third cooking temperature, and the target cooking duration of the second stage corresponding to the type of the food material can include the first cooking duration, the second cooking duration and the third cooking duration.

[0067] The second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature; and the second cooking time length is greater than the first cooking time length and less than the third cooking time length.

[0068] In the case that the amount of the food material is small, a shorter time and a lower temperature are needed to penetrate the food material, and the food material is heated, that is, the first cooking temperature can be the lowest temperature control temperature corresponding to the food material of this kind, and the first cooking time length can be the shortest cooking time length of the second stage corresponding to the food material of this kind.

[0069] Step S322: in the case that the amount of the food material is the second amount, the heating assembly is used to cook the food material based on the second cooking temperature for a second cooking time length in the second stage;

[0070] In the case that the amount of the food material is medium, a longer time and a higher temperature are not needed to penetrate the food material, and the food material is heated, that is, the second cooking temperature can be the medium temperature control temperature corresponding to the food material of this kind, and the second cooking time length can be the medium cooking time length of the second stage corresponding to the food material of this kind.

[0071] Step S324: in the case that the amount of the food material is the third amount, the heating assembly is used to cook the food material based on the third cooking temperature for a third cooking time length in the second stage;

[0072] In the case that the amount of the food material is large, a longer time and a higher temperature are needed to penetrate the food material, and the food material is heated, that is, the third cooking temperature can be the highest temperature control temperature corresponding to the food material of this kind, and the third cooking time length can be the longest cooking time length of the second stage corresponding to the food material of this kind.

[0073] In the embodiments of the present application, the preset threshold is determined according to the kind and initial temperature of the food material, so that the corresponding preset threshold can be determined for different kinds of food material and different initial temperatures of the food material of the same kind, and the size relationship between the absolute value of the difference between the two average values and the preset threshold can be more accurately determined, and the amount of the food material can be more accurately determined; the food material is cooked based on different cooking time lengths and cooking temperatures when the amount of the food material is different, so that the cooking efficiency of the food material can be improved on the basis of ensuring the taste of the food material.

[0074] The embodiments of the present application also provide a cooking method, and the method comprises the following steps:

[0075] Step S402: In the case that the food material in the cooking cavity is heated by the heating assembly at a specific power in the first stage, a first temperature value of the food material detected by a first temperature sensor in the first stage and a second temperature value of the food material detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating assembly than the second temperature sensor;

[0076] Step S404: A first average value of a preset number of the first temperature values is determined;

[0077] Step S406: A second average value of the preset number of the second temperature values is determined;

[0078] Step S408: An absolute value of a difference between the first average value and the second average value is determined;

[0079] Step S410: In the case that the absolute value of the difference is less than the first preset threshold, it is determined that the magnitude of the food material is a first magnitude;

[0080] Step S412: In the case that the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold, it is determined that the magnitude of the food material is a second magnitude;

[0081] Step S414: In the case that the absolute value of the difference is greater than the second preset threshold, it is determined that the magnitude of the food material is a third magnitude;

[0082] Step S416: In the case that the magnitude of the food material is the first magnitude, the food material is cooked for a first cooking duration based on a first cooking temperature by the heating assembly in the second stage; the fan assembly is controlled to rotate at a first speed;

[0083] The fan assembly is used to circulate the air heated by the heating assembly in the cooking cavity, so that the food material can be penetrated more quickly. The target speed of the second stage corresponding to the type of the food material can include a first speed, a second speed and a third speed, the second speed being greater than the first speed and less than the third speed.

[0084] In the case that the magnitude of the food material is small, a lower speed is required to penetrate the food material and heat the food material. That is, the first speed can be the lowest speed corresponding to the type of the food material, which can prevent excessive loss of moisture and improve the taste of the food.

[0085] Step S418: In the case that the magnitude of the food material is the second magnitude, the food material is cooked for a second cooking duration based on a second cooking temperature by the heating assembly in the second stage; the fan assembly is controlled to rotate at a second speed;

[0086] In the case of the amount of food material being medium, a medium rotating speed is needed to penetrate the food material and heat the food material.

[0087] Step S420: in the case of the amount of food material being the third amount, the heating assembly is used to cook the food material based on a third cooking temperature for a third cooking time in the second stage; the fan assembly is controlled to rotate based on a third rotating speed;

[0088] In the case of the amount of food material being large, a high rotating speed is needed to penetrate the food material and heat the food material, so that the hot air has a large enough wind power to penetrate the food material.

[0089] The cooking temperature, cooking time and fan rotating speed are adjusted according to the amount of food material. When it is determined that the amount of food material is small, the temperature control temperature is a low temperature control temperature corresponding to the food material, the cooking time is a first cooking time, and the fan rotating speed is the slowest. Because a large wind power is not needed to penetrate the food material and heat the bottom of the food material at this time, the low fan rotating speed can prevent excessive moisture loss and improve the taste of food. On the contrary, when it is determined that the amount of food material is large, the temperature control temperature is a maximum temperature corresponding to the food material, the cooking time is the longest, and the fan rotating speed is the fastest, so that the hot air has a large enough wind power to penetrate the food material and heat the bottom of the food material.

[0090] It should be noted that, in the case that the second stage includes a temperature rising stage and a temperature control stage, the cooking parameter can further include a cooking power of the temperature rising stage.

[0091] Suppose that the amount of food material is determined to be medium, the cooking power of the temperature rising stage can be determined as a default cooking power corresponding to the type of food material and pre-set by the cooking device. When it is determined that the amount of food material is small, the cooking power can be appropriately reduced based on the default cooking power. On the contrary, when it is determined that the amount of food material is large, the cooking power can be appropriately increased based on the default cooking power.

[0092] In the embodiments of the present application, the rotating speed of the fan assembly can also be determined according to the amount of food material. Thus, when it is determined that the amount of food material is small, the temperature control temperature is a minimum temperature corresponding to the food material, the cooking time is the shortest, and the fan rotating speed is the slowest, so as to prevent excessive moisture loss and improve the taste of food. On the contrary, when it is determined that the amount of food material is large, the temperature control temperature is a maximum temperature corresponding to the food material, the cooking time is the longest, and the fan rotating speed is the fastest, so that the hot air has a large enough wind power to penetrate the food material and heat the bottom of the food material, thereby more uniformly heating the food material.

[0093] In the related art, the air fryer cannot know the weight of the food material during cooking, so it cannot automatically adjust the fire power and cooking time, and manual adjustment is needed, which brings additional operation burden to the user. High-end fryers have a weighing scheme, but the cost is high.

[0094] The embodiment of the present application provides a method for judging the content of food materials by using the temperature difference of two temperature sensors in the temperature rising stage. In the rapid temperature rising stage, the temperature values of the same food materials are recorded in a specific temperature stage to obtain a temperature array in a period of time, and the average value difference of the temperature arrays of the two temperature sensors can be used to judge the content of the food materials.

[0095] Figure 3 A flowchart of a method for judging the content of food materials is shown in FIG. 1. Figure 3 The method comprises the following steps:

[0096] Step 301: Start full power heating, and the fan runs at full speed, and the first temperature value of the first temperature sensor is detected in real time.

[0097] The first temperature value can be represented as T1.

[0098] Step 302: Determine whether the first temperature value is greater than the starting temperature value, if yes, execute step 303, if not, execute step 301.

[0099] The first temperature value can be represented as T1, and the starting temperature value can be represented as T0. set Determine whether T1>T0 is true. set

[0100] Step 303: Continuously record the first temperature value of the first temperature sensor and the second temperature value of the second temperature sensor for 30 seconds to obtain the temperature arrays T1g

[30] and T2g

[30] .

[0101] Assuming that the first temperature sensor and the second temperature sensor record the temperature value once per second, 30 first temperature values and 30 second temperature values can be recorded in 30 seconds.

[0102] Step 304: Determine the first average value of the 30 first temperature values and the second average value of the 30 second temperature values, and determine the absolute value of the difference between the first average value and the second average value.

[0103] The first average value can be represented as T1g, the second average value can be represented as T2g, and the absolute value of the difference can be represented as T. 1Avge 2Avge dec

[0104] Step 305: Determine whether the absolute value of the difference is less than the first preset threshold value, if yes, execute step 306, if not, execute step 307.

[0105] The first preset threshold value can be represented as T. smalfood ​​​​​

[0106] Step 306: determining that the amount of the food material is small, and setting the temperature control temperature, the cooking time and the fan speed corresponding to the food material at the amount;

[0107] Step 307: judging whether the absolute value of the difference is greater than or equal to the first preset threshold value and less than or equal to the second preset threshold value; if yes, executing step 308, and if no, executing step 309;

[0108] The second preset threshold value can be represented as T bigfood .

[0109] Step 308: determining that the amount of the food material is medium, and setting the temperature control temperature, the cooking time and the fan speed corresponding to the food material at the amount;

[0110] Step 309: determining that the amount of the food material is large, and setting the temperature control temperature, the cooking time and the fan speed corresponding to the food material at the amount.

[0111] Based on the foregoing embodiments, the embodiments of the present application provide a cooking device, which includes various modules and sub-modules included in the modules, and can be realized by a processor in the cooking device. Of course, it can also be realized by a specific logic circuit. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor unit (MPU), a digital signal processor (DSP), or a field programmable gate array (FPGA).

[0112] Figure 4 The composition structure of the cooking device of the embodiments of the present application is shown in FIG. 4, which includes an acquisition module 401, a first determination module 402 and a temperature control module 403, wherein: Figure 4

[0113] The acquisition module 401 is configured to, in a case where the heating assembly is used to heat the food material in the cooking cavity at a specific power in a first stage, acquire a first temperature value of the food material detected by a first temperature sensor in the first stage and a second temperature value of the food material detected by a second temperature sensor. The first temperature sensor is closer to the heating assembly than the second temperature sensor.

[0114] The first determination module 402 is configured to determine the amount of the food material based on the first temperature value and the second temperature value.

[0115] ​The temperature control module 403 is configured to cook the food material in the second stage based on the quantity of the food material.

[0116] In some embodiments, the first determination module 402 includes a first determination submodule configured to determine a first average of a preset number of the first temperature values; a second determination submodule configured to determine a second average of a preset number of the second temperature values; a third determination submodule configured to determine an absolute value of a difference between the first average and the second average; and a fourth determination submodule configured to determine the quantity of the food material according to a size relationship between the absolute value of the difference and a preset threshold.

[0117] In some embodiments, the preset threshold includes a first preset threshold and a second preset threshold corresponding to a category of the food material; the first preset threshold is greater than the second preset threshold.

[0118] The fourth determination submodule includes a first determination unit configured to determine the quantity of the food material as a first quantity when the absolute value of the difference is less than the first preset threshold; a second determination unit configured to determine the quantity of the food material as a second quantity when the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to a second preset threshold; and a third determination unit configured to determine the quantity of the food material as a third quantity when the absolute value of the difference is greater than the second preset threshold; wherein the food material quantity of the second quantity is less than the food material quantity of the third quantity and greater than the food material quantity of the first quantity.

[0119] In some embodiments, the temperature control module includes a fifth determination submodule configured to determine a cooking parameter corresponding to the quantity of the food material; and a temperature control submodule configured to cook the food material in the second stage based on the cooking parameter.

[0120] In some embodiments, the cooking parameter includes at least a cooking temperature and a cooking duration; the temperature control submodule includes a first temperature control unit configured to cook the food material in the second stage based on a first cooking temperature using the heating assembly for a first cooking duration when the quantity of the food material is the first quantity; a second temperature control unit configured to cook the food material in the second stage based on a second cooking temperature using the heating assembly for a second cooking duration when the quantity of the food material is the second quantity; and a third temperature control unit configured to cook the food material in the second stage based on a third cooking temperature using the heating assembly for a third cooking duration when the quantity of the food material is the third quantity; wherein the second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature, and the second cooking duration is greater than the first cooking duration and less than the third cooking duration.

[0121] In some embodiments, the cooking parameter further comprises a rotating speed of an air blower assembly; the air blower assembly is configured to circulate air heated by the heating assembly in the cooking cavity; the temperature control submodule further comprises: a fourth temperature control unit configured to control the air blower assembly to rotate based on a first rotating speed during the second stage when the amount of the foodstuff is the first amount; a fifth temperature control unit configured to control the air blower assembly to rotate based on a second rotating speed during the second stage when the amount of the foodstuff is the second amount; and a sixth temperature control unit configured to control the air blower assembly to rotate based on a third rotating speed during the second stage when the amount of the foodstuff is the third amount; wherein the second rotating speed is greater than the first rotating speed and less than the third rotating speed.

[0122] In some embodiments, the apparatus further comprises a second determination module configured to determine a type of the foodstuff; and the fifth determination submodule comprises a fourth determination unit configured to determine the cooking parameter according to the type of the foodstuff and the amount of the foodstuff.

[0123] In some embodiments, the apparatus further comprises a third determination module configured to determine an initial temperature of the foodstuff; and a fourth determination module configured to determine the preset threshold according to the type of the foodstuff and the initial temperature.

[0124] The above apparatus embodiments are similar to the above method embodiments in description, and have similar beneficial effects as the method embodiments. For technical details not disclosed in the apparatus embodiments of the present application, please refer to the description of the method embodiments of the present application.

[0125] Figure 5 Another schematic view of a cooking device according to an embodiment of the present application is shown in FIG. 5, which comprises: Figure 5

[0126] a heating assembly 501 configured to heat foodstuff in a cooking cavity 502;

[0127] a first temperature sensor 503 configured to detect a first temperature value of the cooking cavity 502;

[0128] a second temperature sensor 504 configured to detect a second temperature value of the cooking cavity 502; the first temperature sensor 503 is closer to the heating assembly than the second temperature sensor 504;

[0129] ​The control component 505 is configured to, in a case that the heating component 501 is used to heat the food material in the cooking cavity 502 with a specific power in a first stage, acquire a first temperature value of the food material detected by the first temperature sensor 503 and a second temperature value of the food material detected by the second temperature sensor 504 in the first stage; determine a magnitude of the food material based on the first temperature value and the second temperature value; and cook the food material in a second stage based on the magnitude of the food material.

[0130] It should be noted that, in the embodiments of the present application, if the cooking method described above is implemented in the form of a software function module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of the present application can be embodied in the form of a software product, and the computer software product is stored in a storage medium, including a plurality of instructions for causing the cooking device to execute all or part of the method described in the embodiments of the present application. The foregoing storage medium includes: a U disk, a mobile hard disk, a read-only memory (ROM), a magnetic disk or an optical disk, and various media that can store program codes. Thus, the embodiments of the present application are not limited to any specific hardware and software combination.

[0131] Correspondingly, the embodiments of the present application provide a computer-readable storage medium having a computer program stored thereon, which is executed by a processor to implement the steps of the cooking method provided in the above embodiments.

[0132] It should be noted that the description of the above storage medium and device embodiments is similar to the description of the above method embodiments, and has similar beneficial effects to the method embodiments. For technical details not disclosed in the storage medium and device embodiments of the present application, please refer to the description of the method embodiments of the present application.

[0133] It should be understood that the "one embodiment" or "an embodiment" mentioned throughout the specification means that the specific features, structures or characteristics related to the embodiment are included in at least one embodiment of the present application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily mean the same embodiment. In addition, these specific features, structures or characteristics can be combined in one or more embodiments in any suitable manner. It should be understood that in various embodiments of the present application, the size of the sequence number of the above processes does not mean the execution order, and the execution order of the processes should be determined by its function and inherent logic, and should not constitute any limitation on the implementation process of the embodiments of the present application. The sequence number of the above embodiments of the present application is only for description, not representing the advantages and disadvantages of the embodiments.

[0134] It should be noted that, in the present document, the terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but can also include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element preceded by "comprises... a" does not, without more constraints, foreclose the existence of additional identical elements in the process, method, article, or apparatus that comprises the element.

[0135] In several embodiments provided in the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. The above-described device embodiments are merely illustrative, for example, the division of the units is only a logical function division, and actual implementation can have another division manner, such as: multiple units or components can be combined, or can be integrated into another system, or some features can be ignored or not executed. In addition, the coupling or direct coupling or communication connection between the various components shown or discussed can be through some interfaces, indirect coupling or communication connection between devices or units, which can be electrical, mechanical or other forms.

[0136] The units described above as separate components can or can not be physically separate, and the components shown as units can or can not be physical units; they can be located in one place or distributed on multiple network units; part or all of the units can be selected according to actual needs to achieve the purpose of the present embodiment. In addition, each functional unit in each embodiment of the present application can be integrated into a processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be realized in the form of hardware or in the form of hardware plus software functional unit.

[0137] Those skilled in the art can understand that all or part of the steps of the foregoing method embodiments can be completed by program instruction related hardware, and the foregoing program can be stored in a computer readable storage medium, and the program performs the steps of the foregoing method embodiments when executed; and the foregoing storage medium includes a mobile storage device, a read only memory (Read Only Memory, ROM), a magnetic disc or an optical disc, and various media that can store program codes. Alternatively, the integrated units of the present application can be stored in a computer readable storage medium if they are realized in the form of software function modules and sold or used as independent products. Based on this understanding, the technical solutions of the embodiments of the present application can be embodied in the form of a software product, and the computer software product is stored in a storage medium, includes a plurality of instructions for causing a cooking device to execute all or part of the methods described in the embodiments of the present application. The foregoing storage medium includes a mobile storage device, a ROM, a magnetic disc or an optical disc, and various media that can store program codes.

[0138] The methods disclosed in the several method embodiments provided by the present application can be combined arbitrarily without conflict to obtain new method embodiments. The features disclosed in the several product embodiments provided by the present application can be combined arbitrarily without conflict to obtain new product embodiments. The features disclosed in the several method or device embodiments provided by the present application can be combined arbitrarily without conflict to obtain new method or device embodiments.

[0139] The above is only an implementation of the present application, but the protection scope of the present application is not limited thereto. Any person skilled in the art can easily think of changes or replacements within the technical range disclosed in the present application, which should be covered in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A cooking method, characterized in that, The method includes: In the first stage, when the heating element heats the food in the cooking cavity with a specific power, a first temperature value of the food detected by a first temperature sensor and a second temperature value of the food detected by a second temperature sensor are obtained; the first temperature sensor is closer to the heating element than the second temperature sensor. Based on the first temperature value and the second temperature value, the quantity of the food ingredient is determined; Based on the quantity of the ingredients, the ingredients are cooked in the second stage; The step of determining the quantity of the food ingredient based on the first temperature value and the second temperature value includes: Determine a first average value of a preset number of the first temperature values; Determine the second average value of the preset number of second temperature values; Determine the absolute value of the difference between the first average and the second average; The quantity of the food ingredient is determined based on the relationship between the absolute value of the difference and a preset threshold.

2. The method according to claim 1, characterized in that, The preset threshold includes a first preset threshold and a second preset threshold corresponding to the type of food ingredient; the first preset threshold is less than the second preset threshold. Determining the quantity of the ingredients based on the relationship between the absolute value of the difference and a preset threshold includes: If the absolute value of the difference is less than the first preset threshold, the quantity of the food ingredient is determined to be of the first quantity level. If the absolute value of the difference is greater than or equal to the first preset threshold and less than or equal to the second preset threshold, the quantity of the food ingredient is determined to be of the second quantity level. If the absolute value of the difference is greater than the second preset threshold, the quantity of the ingredient is determined to be of the third quantity level; wherein the quantity of the ingredient of the second quantity level is less than the quantity of the ingredient of the third quantity level, but greater than the quantity of the ingredient of the first quantity level.

3. The method according to claim 2, characterized in that, Based on the quantity of the ingredients, the ingredients are cooked in the second stage, including: Determine the cooking parameters corresponding to the quantity of the ingredients; Based on the cooking parameters, the ingredients are cooked in the second stage.

4. The method according to claim 3, characterized in that, The cooking parameters include at least cooking temperature and cooking time; The cooking of the ingredients in the second stage based on the cooking parameters includes: When the quantity of the ingredients is at the first quantity level, in the second stage, the heating component is used to cook the ingredients for a first cooking time based on a first cooking temperature. When the quantity of the ingredients is at the second level, the heating component is used in the second stage to cook the ingredients for a second cooking time based on a second cooking temperature. When the quantity of the ingredients is at the third level, the heating component is used in the second stage to cook the ingredients for a third cooking time based on a third cooking temperature. Wherein, the second cooking temperature is greater than the first cooking temperature and less than the third cooking temperature, and the second cooking time is greater than the first cooking time and less than the third cooking time.

5. The method according to claim 4, characterized in that, The cooking parameters also include the rotational speed of the fan assembly; the fan assembly is used to circulate the air heated by the heating assembly within the cooking chamber; The cooking of the ingredients in the second stage based on the cooking parameters further includes: When the quantity of the food is at the first level, the fan assembly is controlled to rotate based on the first speed in the second stage; When the quantity of the food is at the second level, the fan assembly is controlled to rotate based on the second speed in the second stage; When the quantity of the food is at the third level, the fan assembly is controlled to rotate based on the third speed in the second stage; Wherein, the second rotational speed is greater than the first rotational speed and less than the third rotational speed.

6. The method according to any one of claims 3 to 5, characterized in that, The method further includes: determining the type of the ingredient; The step of determining the cooking parameters corresponding to the quantity of the ingredients includes: The cooking parameters are determined based on the type and quantity of the ingredients.

7. The method according to claim 6, characterized in that, The method further includes: Determine the initial temperature of the ingredients; The preset threshold is determined based on the type of food and the initial temperature.

8. A cooking apparatus, characterized in that, The device includes: The acquisition module is used to acquire, in the case that the food in the cooking cavity is heated by the heating component with a specific power in the first stage, a first temperature value of the food detected by the first temperature sensor and a second temperature value of the food detected by the second temperature sensor in the first stage; the first temperature sensor is closer to the heating component than the second temperature sensor. The first determining module is used to determine the quantity of the food based on the first temperature value and the second temperature value; A temperature control module is used to cook the ingredients in the second stage based on the quantity of the ingredients. The first determining module includes: The first determining submodule is used to determine a first average value of a preset number of the first temperature values; The second determining submodule is used to determine the second average value of the preset number of the second temperature values; The third determining submodule is used to determine the absolute value of the difference between the first average value and the second average value; The fourth determining submodule is used to determine the quantity of the ingredients based on the relationship between the absolute value of the difference and a preset threshold.

9. A cooking device, characterized in that, The device includes: Heating components are used to heat the food inside the cooking cavity; A first temperature sensor is used to detect a first temperature value of the cooking cavity; A second temperature sensor is used to detect a second temperature value in the cooking cavity; the first temperature sensor is closer to the heating element than the second temperature sensor. A control component is configured to, in a first stage, heat food in a cooking cavity using a heating component at a specific power, acquire a first temperature value of the food detected by a first temperature sensor and a second temperature value of the food detected by a second temperature sensor in the first stage; determine a first average value of a preset number of the first temperature values; determine a second average value of the preset number of the second temperature values; determine the absolute value of the difference between the first average value and the second average value; determine the quantity of the food based on the relationship between the absolute value of the difference and a preset threshold; and cook the food in a second stage based on the quantity of the food.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When executed by a processor, the computer program implements the steps of the cooking method according to any one of claims 1 to 7.

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