A method and apparatus for hydrating

Abstract

The application belongs to the field of intelligent household appliances, and discloses a water supplementing method and device. The method comprises the following steps: obtaining a dish name and a material weight of a dish to be cooked; determining a limited temperature, a water supplementing percentage, an initial water supplementing amount and a total cooking time required for cooking the dish to be cooked according to the dish name and the material weight; during the cooking process, obtaining a cooking temperature, a fire value and a sampling number according to a preset sampling interval, and comparing the cooking temperature with a preset temperature and the limited temperature respectively; if the cooking temperature is greater than the minimum value of the preset temperature and the limited temperature and smaller than the maximum value of the preset temperature and the limited temperature, determining a current water supplementing amount of the dish to be cooked according to the obtained fire value and sampling number, the initial water supplementing amount, the preset sampling interval, the total cooking time and the water supplementing percentage; and controlling a water pump to supplement water for the dish to be cooked according to the current water supplementing amount. The application can avoid dry burning.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of intelligent household appliances, in particular to a water replenishing method and device. BACKGROUND

[0002] At present, in the process of cooking food, the water in the food evaporates. When the water content of the food is low, dry burning is likely to occur. Once dry burning occurs, the food is not edible and the pot is damaged to a certain extent. Therefore, there is an urgent need for a dry burning prevention and automatic water replenishing method for replenishing water for food during cooking to avoid dry burning. SUMMARY

[0003] Therefore, it is necessary to provide a water replenishing method and device in view of the above technical problems.

[0004] In a first aspect, a water replenishing method is provided, which comprises:

[0005] obtaining a dish name and a food weight of a dish to be cooked;

[0006] determining a limited temperature, a water adding percentage, an initial water adding amount and a total cooking time required for cooking the dish to be cooked according to the dish name and the food weight;

[0007] During cooking, a cooking temperature, a fire value and a sampling number are obtained at a preset sampling interval, and the obtained cooking temperature is compared with a preset temperature corresponding to a current cooking time and the limited temperature, respectively. If the obtained cooking temperature is greater than the minimum value of the preset temperature corresponding to the current cooking time and the limited temperature, and less than the maximum value of the preset temperature corresponding to the current cooking time and the limited temperature, a current water adding amount of the dish to be cooked is determined according to the obtained fire value and sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage.

[0008] According to the current water adding amount, a water pump is controlled to replenish water for the dish to be cooked.

[0009] As an optional implementation, the determination of the current water adding amount of the dish to be cooked according to the obtained fire value and sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage comprises:

[0010] determining a current water consumption speed according to the obtained fire value and the initial water adding amount;

[0011] determining a current remaining cooking time according to the sampling number, the preset sampling interval and the total cooking time;

[0012] determining a current water adding amount of the dish to be cooked according to the current water consumption speed, the current remaining cooking time, the initial water adding amount and the water adding percentage.

[0013] As an optional implementation, a formula for determining the current water adding amount of the dish to be cooked according to the current water consumption speed, the current remaining cooking time, the initial water adding amount and the water adding percentage is:

[0014] Y = w * (Vt + W)

[0015] wherein Y represents the current water adding amount, w represents the water adding percentage, V represents the current water consumption speed, t represents the current remaining cooking time, and W represents the initial water adding amount.

[0016] As an optional implementation, a formula for determining the current water consumption speed according to the obtained fire value and the initial water adding amount is:

[0017] V = a + b * F + c * W + d * F * W

[0018] wherein V represents the current water consumption speed, a represents a first fitting coefficient, b represents a fire value fitting coefficient, F represents the fire value, c represents a water amount fitting coefficient, W represents the initial water adding amount, and d represents a second fitting coefficient.

[0019] As an optional implementation, determining the current remaining cooking time according to the sampling number, the preset sampling interval and the total cooking time comprises:

[0020] determining a cooked time of the dish to be cooked as a product of the sampling number and the preset sampling interval;

[0021] determining the current remaining cooking time of the dish to be cooked as a difference between the total cooking time and the cooked time.

[0022] As an optional implementation, controlling the water pump to supplement water for the dish to be cooked according to the current water adding amount comprises:

[0023] determining a water pumping time of the water pump according to a preset water flow of the water pump and the current water adding amount;

[0024] controlling the water pump to inject water according to the water pumping time.

[0025] As an optional implementation, the method further comprises:

[0026] continuing to cook if the obtained cooking temperature is less than a minimum value of a preset temperature corresponding to the current cooking time and the limited temperature;

[0027] If the obtained cooking temperature is greater than the maximum of the preset temperature corresponding to the current cooking time and the limit temperature, the cooking is ended.

[0028] As an optional implementation, the method further comprises:

[0029] When the current remaining cooking duration of the dish to be cooked is zero, the cooking is ended.

[0030] As an optional implementation, the method further comprises:

[0031] In a correspondence relationship between the pre-stored cooking function and the initial water adding amount, the water consumption speed, the total cooking duration and the water adding percentage, the initial water adding amount, the water consumption speed, the total cooking duration and the water adding percentage corresponding to the cooking function of the dish to be cooked are queried.

[0032] In a second aspect, a water supplementing device is provided, and the device comprises:

[0033] A first obtaining module is configured to obtain a dish name and a material weight of a dish to be cooked.

[0034] A determining module is configured to determine, according to the dish name and the material weight, a limit temperature, a water adding percentage, an initial water adding amount and a total cooking duration required for cooking the dish to be cooked.

[0035] A second obtaining module is configured to obtain, during cooking, a cooking temperature, a fire value and a sampling number according to a preset sampling interval, and compare the obtained cooking temperature with a preset temperature corresponding to a current cooking time and the limit temperature respectively, if the obtained cooking temperature is greater than the minimum of the preset temperature corresponding to the current cooking time and the limit temperature, and less than the maximum of the preset temperature corresponding to the current cooking time and the limit temperature, then determine a current water adding amount of the dish to be cooked according to the obtained fire value and the sampling number, the initial water adding amount, the preset sampling interval, the total cooking duration and the water adding percentage.

[0036] A control module is configured to control a water pump to supplement water to the dish to be cooked according to the current water adding amount.

[0037] As an optional implementation, the second obtaining module is specifically configured to:

[0038] Determine a current water consumption speed according to the obtained fire value and the initial water adding amount.

[0039] Determine a current remaining cooking duration according to the sampling number, the preset sampling interval and the total cooking duration.

[0040] determining a current water adding amount of the to-be-cooked dish according to the current water consumption speed, the current remaining cooking time, the initial water adding amount and the water adding percentage.

[0041] As an optional implementation, the second obtaining module is specifically configured to:

[0042] determining the cooked time of the to-be-cooked dish as a product of the sampling times and the preset sampling interval;

[0043] determining the current remaining cooking time of the to-be-cooked dish as a difference between the total cooking time and the cooked time.

[0044] As an optional implementation, the control module is specifically configured to:

[0045] determining a pump water time of the water pump according to the preset water flow of the water pump and the current water adding amount;

[0046] controlling the water pump to add water according to the pump water time.

[0047] As an optional implementation, the apparatus further includes:

[0048] the cooking module is configured to continue cooking if the obtained cooking temperature is less than a minimum value of the preset temperature corresponding to the current cooking time and the limit temperature.

[0049] the first ending module is configured to end cooking if the obtained cooking temperature is greater than a maximum value of the preset temperature corresponding to the current cooking time and the limit temperature.

[0050] As an optional implementation, the apparatus further includes:

[0051] the second ending module is configured to end cooking when the current remaining cooking time of the to-be-cooked dish is zero.

[0052] As an optional implementation, the apparatus further includes:

[0053] the querying module is configured to query, in a correspondence between a pre-stored cooking function and initial water adding amount, water consumption speed, total cooking time and water adding percentage, the initial water adding amount, water consumption speed, total cooking time and water adding percentage corresponding to the cooking function of the to-be-cooked dish.

[0054] In a third aspect, a water supplementing system is provided, which includes the water supplementing method according to the first aspect and the water supplementing apparatus according to the second aspect.

[0055] In a fourth aspect, a computer device is provided, comprising a memory and a processor, wherein the memory stores a computer program capable of running on the processor, and the processor implements the method steps of the first aspect when executing the computer program.

[0056] In a fifth aspect, a computer readable storage medium is provided, which stores a computer program, and the computer program, when executed by a processor, implements the method steps of the first aspect.

[0057] The application provides a method and device for replenishing water. The technical scheme provided by the embodiments of the application at least has the following beneficial effects: the name of a dish to be cooked and the weight of a food material are obtained, and the limited temperature, the water replenishment percentage, the initial water replenishment amount, and the total cooking time required for cooking are determined according to the name of the dish and the weight of the food material. During the cooking process, the current fire value and the current sampling number are obtained at a preset sampling interval. If the current cooking temperature is greater than the minimum value of the current preset temperature corresponding to the current cooking time and the limited temperature and less than the maximum value of the current preset temperature corresponding to the current cooking time and the limited temperature, it indicates that the water in the pot is about to be dried, and the dish to be cooked needs to be replenished with water. The current water replenishment amount of the dish to be cooked is determined according to the obtained current fire value and current sampling number, the initial water replenishment amount, the total cooking time, and the water replenishment percentage. The water pump is controlled to replenish water for the dish to be cooked according to the current water replenishment amount. Thus, the water content of the food material can be replenished during the cooking process, and dry burning caused by low water content of the food material can be avoided.

[0058] It should be understood that the foregoing general description and the following detailed description are only exemplary and explanatory, and cannot limit the application. BRIEF DESCRIPTION OF DRAWINGS

[0059] In order to more clearly illustrate the technical solutions in the embodiments of the application or the prior art, the following will briefly introduce the drawings needed in the embodiment or prior art description. Obviously, the drawings in the following description are only some embodiments of the application, and for those skilled in the art, other drawings can also be obtained without creative labor.

[0060] Figure 1 A structural schematic diagram of a water replenishing system provided by the embodiments of the application;

[0061] Figure 2 A flowchart of a water replenishing method provided by the embodiments of the application;

[0062] Figure 3 A structural schematic diagram of a water replenishing device provided by the embodiments of the application;

[0063] Figure 4A structural schematic diagram of a computer device provided by an embodiment of the present application. DETAILED DESCRIPTION

[0064] In order to make the purposes, technical solutions and advantages of the present application clearer, the present application will be further described in detail below with reference to the drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain the present application and not to limit the present application.

[0065] The water supplementing method provided by the embodiment of the present application can be applied to a water supplementing system. As shown in the figure, Figure 1 The water supplementing system includes a controller 101, a water pump 102 and an intelligent cooking utensil 103. The controller 101 is connected to the water pump 102 and the intelligent cooking utensil 103 respectively, and the water pump 102 is connected to the intelligent cooking utensil 103.

[0066] The controller 101 is configured to obtain a dish name and a material weight of a dish to be cooked. According to the dish name and the material weight, a limited temperature, a water adding percentage, an initial water adding amount and a total cooking time required for cooking the dish to be cooked are determined. During the cooking process, the cooking temperature, the fire value and the sampling number of the intelligent cooking utensil 103 are obtained according to a preset sampling interval, and the obtained cooking temperature is compared with the preset temperature and the limited temperature corresponding to the current cooking time. If the obtained cooking temperature is greater than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, the current water adding amount of the intelligent cooking utensil 103 is determined according to the obtained fire value and sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage. The water pump is controlled to supplement water to the intelligent cooking utensil 103 according to the current water adding amount.

[0067] The water pump 102 is configured to receive the instruction of the controller 101 and supplement water to the intelligent cooking utensil 103.

[0068] The intelligent cooking utensil 103 is configured to cook the dish to be cooked according to the instruction of the controller 101.

[0069] The water supplementing method provided by the embodiment of the present application will be described in detail below with reference to the specific embodiments, Figure 2 The flowchart of the water supplementing method provided by the embodiment of the present application is shown in the figure, Figure 2 The specific steps are as follows.

[0070] In step 201, the dish name and the material weight of the dish to be cooked are obtained.

[0071] In implementation, at present, in the process of cooking food materials, the water in the food materials evaporates, and dry burning is prone to occur when the moisture content of the food materials is low. Once dry burning occurs, the food materials are burnt and cannot be eaten, and the cookware is also damaged to a certain extent. Therefore, during the cooking process of food materials, water needs to be added to the food to be cooked to prevent dry burning. Different food materials require different amounts of water, and different weights of the same food material also require different amounts of water. Therefore, to subsequently add water to the food to be cooked, the food name and the weight of the food to be cooked input by the user need to be obtained first.

[0072] Step 202, according to the food name and the weight of the food, determine the limited temperature, the water adding percentage, the initial water adding amount and the total cooking time required for cooking the food to be cooked.

[0073] In implementation, in the cooking process, different food materials have a highest cooking temperature that can be tolerated, and carbonization will occur if the temperature exceeds the highest cooking temperature, which is called the limited temperature. Therefore, in order to avoid carbonization of food materials during cooking, the limited temperature required needs to be determined according to the food name of the food to be cooked at the beginning. Then, during the cooking process, the cooking temperature is prevented from exceeding the limited temperature required by the food to be cooked. Different food names correspond to different food materials, and different food materials and food weights require different initial water adding amounts during the cooking process. Therefore, at the beginning of cooking, the initial water adding amount needs to be determined according to the food name and the weight of the food. During the cooking process, as the cooking time, the water content of the food and the initial water adding amount evaporate rapidly, in order to avoid dry burning, water needs to be added constantly. In order to avoid adding too much water at one time, affecting the taste of the food and increasing the total cooking time, different food names have their own water adding percentages, and the water adding amount at each time is determined according to the water adding percentage, which can make the water adding amount at each time more accurate. Therefore, at the beginning of cooking, the water adding percentage required for cooking needs to be obtained first. Since different foods to be cooked correspond to different food materials, and the food materials have their own time from the beginning of cooking to the cooking of the food materials, different food names have their own total cooking time. Therefore, at the beginning of cooking, the total cooking time required for cooking needs to be obtained first.

[0074] Step 203, during the cooking process, obtain the cooking temperature, the fire value and the sampling number according to the preset sampling interval, and compare the obtained cooking temperature with the preset temperature and the limited temperature corresponding to the current cooking time, if the obtained cooking temperature is greater than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, then determine the current water adding amount of the food to be cooked according to the obtained fire value and the sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage.

[0075] In the implementation, the cooking temperature required by different food materials is different, and the cooking temperature required by the food material is different in different cooking stages during the cooking process. According to the cooking temperature required by the food material, the required cooking temperature of the food to be cooked is determined, and the required cooking temperature multiplied by a preset multiple is taken as the preset temperature. In the cooking process, the water consumption rate in the pot corresponding to different cooking temperatures is different. The preset multiple can be 1.1 times. When the cooking temperature exceeds the preset temperature, the water consumption rate in the pot is fast, and dry burning is easy to occur. In order to avoid dry burning, it is necessary to ensure that the cooking temperature cannot be too high during the whole cooking process. Therefore, during the cooking process, the cooking temperature and the fire value are obtained according to the preset sampling interval. The obtained cooking temperature is compared with the preset temperature and the limited temperature corresponding to the current cooking time respectively, if the obtained cooking temperature is greater than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, it indicates that the water consumption rate in the current pot is already fast, in order to avoid dry burning, water supplement is needed. With the increase of the cooking time, the food material of the food to be cooked is slowly cooked, the remaining cooking time of the cooked food is gradually reduced, and the required water supplement amount of the food to be cooked is also gradually reduced. That is to say, the required water supplement amount corresponding to different remaining cooking time is also different. Therefore, in order to determine the water supplement amount, it is also necessary to determine the remaining cooking time. The remaining cooking time can be determined according to the preset sampling interval and the sampling number, the cooked time is determined, and then the remaining cooking time is determined. Therefore, it is also necessary to obtain the sampling number according to the preset sampling interval. Then, when the cooking temperature is greater than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, the current water supplement amount of the food to be cooked is determined according to the obtained fire value and the sampling number, the initial water supplement amount, the preset sampling interval, the total cooking time and the water supplement percentage.

[0076] Further, if the obtained cooking temperature is less than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, continue cooking.

[0077] In the implementation, when the obtained cooking temperature is less than the minimum value of the preset temperature and the limited temperature corresponding to the current cooking time, the water consumption rate in the corresponding pot is not fast, that is, the water content of the food material is still sufficient, and water supplement is not needed, therefore, the cooking can be continued.

[0078] If the obtained cooking temperature is greater than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, end the cooking.

[0079] In implementation, when the obtained cooking temperature is greater than the maximum value of the preset temperature and the limited temperature corresponding to the current cooking time, the water content of the food material in the corresponding pot is less, and the risk of dry burning is higher, at this time, the cooking needs to be ended immediately to avoid dry burning.

[0080] Specifically, the specific steps of determining the current water adding amount of the to-be-cooked dish according to the obtained fire value, the sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage are as follows.

[0081] Step one, determining the current water consumption speed according to the obtained fire value and the initial water adding amount.

[0082] In implementation, in the cooking process, the water consumption speed in the corresponding pot is different at different cooking temperatures. Different water consumption speeds correspond to different subsequent water supplement amounts. That is, the faster the water consumption speed, the more the subsequent water supplement amount, and the slower the water consumption speed, the less the subsequent water supplement amount. Therefore, when determining the water supplement amount, the current water consumption speed corresponding to the sampling number needs to be obtained first. The water consumption speed is related to the fire value and the initial water adding amount. The greater the fire value, the faster the water consumption speed, and the more the initial water adding amount, the slower the water consumption speed. Then, a fitting equation about the fire value and the initial water adding amount is obtained through model fitting. The current water consumption speed is determined according to the fitting equation, the fire value and the initial water adding amount.

[0083] As an optional implementation, the formula for determining the current water consumption speed according to the obtained fire value and the initial water adding amount is as follows:

[0084] V=a+b*F+c*W+d*F*W

[0085] Wherein, V represents the current water consumption speed, a represents the first fitting coefficient, b represents the fire value fitting coefficient, F represents the fire value, c represents the water amount fitting coefficient, W represents the initial water adding amount, and d represents the second fitting coefficient.

[0086] Step two, determining the current remaining cooking time according to the sampling number, the preset sampling interval and the total cooking time.

[0087] In implementation, as the cooking time increases, the food material of the to-be-cooked dish is slowly cooked, the remaining cooking time of the to-be-cooked dish gradually decreases, and the water supplement amount required by the to-be-cooked dish also gradually decreases. That is, different remaining cooking times correspond to different required water supplement amounts. Therefore, in order to determine the water supplement amount, the remaining cooking time also needs to be determined. The current remaining cooking time can be determined according to the preset sampling interval, the sampling number and the total cooking time.

[0088] Further, when the current remaining cooking time of the to-be-cooked dish is zero, the cooking is ended.

[0089] Specifically, the execution step determines the specific steps of the current remaining cooking time according to the sampling number, the preset sampling interval and the total cooking time as follows.

[0090] Step A, the product of the sampling number and the preset sampling interval is determined as the cooked time of the to-be-cooked dish.

[0091] In implementation, to determine the current remaining cooking time, the cooked time can be determined first, and then the current remaining cooking time is determined according to the cooked time. The product of the sampling number and the preset sampling interval can be determined as the cooked time of the to-be-cooked dish.

[0092] Step B, the difference between the total cooking time and the cooked time is determined as the current remaining cooking time of the to-be-cooked dish.

[0093] In implementation, the difference between the total cooking time and the cooked time is determined as the current remaining cooking time of the to-be-cooked dish.

[0094] Further, when the current remaining cooking time of the to-be-cooked dish is zero, the cooking is ended.

[0095] Further, the initial water adding amount, the water consumption speed, the total cooking time and the water adding percentage corresponding to the cooking function of the to-be-cooked dish can also be queried in the pre-stored correspondence relationship among the four.

[0096] In implementation, for different cooking functions, the initial water adding amount, the water consumption speed, the total cooking time and the water adding percentage corresponding to the to-be-cooked dish under each cooking function are determined. Then, the correspondence relationship among the cooking function of the dish and the initial water adding amount, the water consumption speed, the total cooking time and the water adding percentage is stored. Based on the above correspondence relationship, the initial water adding amount, the water consumption speed, the total cooking time and the water adding percentage corresponding to the cooking function of the to-be-cooked dish are queried.

[0097] For example, the steam each time water adding amount: the water adding percentage is 30%-50%, the water consumption speed is 0.5-0.8g / s, the total cooking time is 10-30min, and the initial water adding amount is 500-1500ml.

[0098] The slow stew each time water adding amount: the water adding percentage is 20%-30%, the water consumption speed is 0.1-0.3g / s, the total cooking time is 2-3h, and the initial water adding amount is 2000-6000ml.

[0099] The boiled each time water adding amount: the water adding percentage is 10%-20%, the water consumption speed is 0.7-0.9g / s, the total cooking time is 5-30min, and the initial water adding amount is 300-1000ml.

[0100] boiling each time the amount of water added: the percentage of water added is 5%-10%, the water consumption rate is 0.3-0.5g / s, the total cooking time is 10-90min, and the initial amount of water added is 100-1000ml;

[0101] stir-frying each time the amount of water added: the percentage of water added is 30%-50%, the water consumption rate is 0.7-1.0g / s, the total cooking time is 2-20min, and the initial amount of water added is 0-100ml.

[0102] For example, stir-frying three vegetables: start the intelligent cooking utensil, select the stir-frying three vegetables recipe, and the controller obtains the cooking parameters, such as the required water amount 20ml, the fire power 5.0kW, the required cooking temperature 200℃, the limited temperature 250℃, the total cooking time 3min, etc. At this time, 1.1 times of the required cooking temperature, i.e. the preset temperature, is 220℃. As the cooking proceeds, when the cooking temperature is greater than 220℃ and less than 250℃, the remaining cooking time is calculated, and the amount of water added each time is calculated according to the equation Y=w*(Vt+W), w is 30%, V is 1.0g / s, t is 1min, and W is 50ml. The amount of water added each time Y is 33ml, the water pump is started, the water injection amount is controlled according to the water pump flow, the food is stirred after water injection to ensure uniform distribution of water. When the cooking temperature is less than 220℃, the cooking continues, and when the cooking time is equal to the total cooking time, the cooking ends. When the cooking temperature is greater than 250℃, the cooking ends.

[0103] braised mutton: start the intelligent cooking utensil, select the braised mutton recipe, and the controller obtains the cooking parameters, such as the required water amount 1200ml, the fire power 3.0kW, the required cooking temperature 100℃, the limited temperature 150℃, the total cooking time 90min, etc. At this time, 1.1 times of the required cooking temperature, i.e. the preset temperature, is 120℃. As the cooking proceeds, when the cooking temperature is greater than 120℃ and less than 150℃, the remaining cooking time is calculated, and the amount of water added each time is calculated according to the equation Y=w*(Vt+W), w is 10%, V is 0.4g / s, t is 30min, and W is 1200ml. The amount of water added each time Y is 192ml, the water pump is started, the water injection amount is controlled according to the water pump flow, the food is stirred after water injection to ensure uniform distribution of water. When the cooking temperature is less than 120℃, the cooking continues, and when the cooking time is equal to the total cooking time, the cooking ends. When the cooking temperature is greater than 150℃, the cooking ends.

[0104] Step three: determine the current amount of water added for the food to be cooked according to the current water consumption rate, the current remaining cooking time, the initial amount of water added, and the percentage of water added.

[0105] In practice, the initial water addition is the total amount of water required for the entire cooking process. The product of the current water consumption rate and the remaining cooking time is the total water consumed within the remaining cooking time at the current water consumption rate. When determining the current water addition for the dish, the added water must satisfy both the initial water addition and the water consumed within the remaining cooking time. Therefore, the current water addition is related to the current water consumption rate, the remaining cooking time, and the initial water addition. To avoid dry cooking, water needs to be added continuously. To avoid adding too much water at once, which would affect the taste and increase the total cooking time, different dishes have corresponding water addition percentages. Determining the water addition amount each time based on the water addition percentage allows for more precise water addition. Therefore, the current water addition for the dish can be determined based on the current water consumption rate, the remaining cooking time, the initial water addition, and the water addition percentage.

[0106] As an optional implementation method, the formula for determining the current amount of water to be added to the dish to be cooked, based on the current water consumption rate, the current remaining cooking time, the initial water addition, and the percentage of water added, is as follows:

[0107] Y = w*(Vt + W)

[0108] Where Y represents the current amount of water added, w represents the percentage of water added, V represents the current water consumption rate, t represents the current remaining cooking time, and W represents the initial amount of water added.

[0109] Step 204: Based on the current water volume, control the water pump to add water to the food to be cooked.

[0110] During the process, the water pump is started based on the current water level, and the pump is controlled to replenish water to the food to be cooked. After adding water, the ingredients are stirred to ensure that the water is evenly distributed.

[0111] Specifically, the steps for controlling the water pump to replenish water to the food to be cooked, based on the current water volume, are as follows.

[0112] Step C: Determine the pumping time of the water pump based on the preset water flow rate and the current water supply.

[0113] In practice, the ratio of the current water supply to the pump's preset flow rate is determined as the pumping time. This allows the pumping time to be determined based on the preset flow rate and the current water supply.

[0114] Step D: Control the water pump to inject water according to the pumping time.

[0115] Control the water pump and add water to the food to be cooked according to the pumping time.

[0116] The embodiment of the present application provides a method for water replenishment, acquires a dish name and a material weight of a dish to be cooked, and determines a limited temperature, a water adding percentage, an initial water adding amount and a total cooking time required for cooking according to the dish name and the material weight. In the cooking process, a current fire value and a current sampling number are acquired according to a preset sampling interval. If the acquired current cooking temperature is greater than the minimum value of the current preset temperature corresponding to the current cooking time and the limited temperature and is less than the maximum value of the current preset temperature corresponding to the current cooking time and the limited temperature, it is indicated that the water in the current pot is about to be dried, and the dish to be cooked needs to be replenished with water. The current water adding amount of the dish to be cooked is determined according to the acquired current fire value and current sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage. The water pump is controlled to replenish the dish to be cooked with water according to the current water adding amount. Therefore, the water content of the material can be supplemented in the cooking process, so that dry burning caused by low water content of the material can be avoided.

[0117] It should be understood that although Figure 2 The steps in the flowchart of the method are displayed in sequence according to the arrows, but these steps are not necessarily executed in the order indicated by the arrows. Unless otherwise specified herein, the execution of these steps is not strictly limited in sequence, and these steps can be executed in other orders. Moreover, Figure 2 At least part of the steps in the method can include multiple steps or multiple stages, which are not necessarily executed at the same time, but can be executed at different times, and the execution order of these steps or stages is not necessarily sequential, but can be executed in rotation or alternation with at least part of other steps or steps or stages in other steps.

[0118] It can be understood that the same / similar parts of each embodiment of the method in the specification can be mutually referred to, and each embodiment focuses on the differences from other embodiments, and the related parts can be referred to the description of other method embodiments.

[0119] The embodiment of the present application also provides a device for water replenishment, as shown in Figure 3 The device comprises:

[0120] A first acquisition module 301 is configured to acquire a dish name and a material weight of a dish to be cooked.

[0121] A determination module 302 is configured to determine a limited temperature, a water adding percentage, an initial water adding amount and a total cooking time required for cooking the dish to be cooked according to the dish name and the material weight.

[0122] The second acquisition module 303 is configured to acquire the cooking temperature, the fire value and the sampling number according to a preset sampling interval during the cooking process, and compare the acquired cooking temperature with the preset temperature corresponding to the current cooking time and the limited temperature; if the acquired cooking temperature is greater than the minimum value of the preset temperature corresponding to the current cooking time and the limited temperature, and is less than the maximum value of the preset temperature corresponding to the current cooking time and the limited temperature, then the current water adding amount of the food to be cooked is determined according to the acquired fire value and sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage.

[0123] The control module 304 is configured to control the water pump to add water to the food to be cooked according to the current water adding amount.

[0124] As an optional implementation, the second acquisition module 303 is specifically configured to:

[0125] determine a current water consumption speed according to the acquired fire value and the initial water adding amount;

[0126] determine a current remaining cooking time according to the sampling number, the preset sampling interval and the total cooking time;

[0127] determine the current water adding amount of the food to be cooked according to the current water consumption speed, the current remaining cooking time, the initial water adding amount and the water adding percentage.

[0128] As an optional implementation, the second acquisition module 303 is specifically configured to:

[0129] determine an already cooked time of the food to be cooked as a product of the sampling number and the preset sampling interval;

[0130] determine the current remaining cooking time of the food to be cooked as a difference between the total cooking time and the already cooked time.

[0131] As an optional implementation, the control module 304 is specifically configured to:

[0132] determine a water pumping time of the water pump according to a preset water flow of the water pump and the current water adding amount;

[0133] control the water pump to add water according to the water pumping time.

[0134] As an optional implementation, the apparatus further comprises:

[0135] a cooking module configured to continue cooking if the acquired cooking temperature is less than the minimum value of the preset temperature corresponding to the current cooking time and the limited temperature.

[0136] The first ending module is configured to end the cooking if the obtained cooking temperature is greater than the maximum of the preset temperature corresponding to the current cooking time and the limited temperature.

[0137] As an optional implementation, the apparatus further comprises:

[0138] The second ending module is configured to end the cooking when the current remaining cooking time of the dish to be cooked is zero.

[0139] As an optional implementation, the apparatus further comprises:

[0140] The querying module is configured to query, in a correspondence between the pre-stored cooking function and the initial water adding amount, the water consumption speed, the total cooking time and the water adding percentage corresponding to the cooking function of the dish to be cooked.

[0141] The embodiments of the present application provide an apparatus for water replenishment. The dish name and the material weight of a dish to be cooked are obtained, and the limited temperature, the water adding percentage, the initial water adding amount and the total cooking time required for cooking are determined according to the dish name and the material weight. In the cooking process, the current fire value and the current sampling number are obtained according to a preset sampling interval. If the obtained current cooking temperature is greater than the minimum of the current preset temperature corresponding to the current cooking time and the limited temperature and is less than the maximum of the current preset temperature corresponding to the current cooking time and the limited temperature, it indicates that the water in the current pot is about to be dried, and the dish to be cooked needs to be replenished with water. The current water adding amount of the dish to be cooked is determined according to the obtained current fire value and the current sampling number, the initial water adding amount, the preset sampling interval, the total cooking time and the water adding percentage. The water pump is controlled to replenish the dish to be cooked with water according to the current water adding amount. Thus, the water content of the material can be replenished in the cooking process, so that dry burning caused by low water content of the material can be avoided.

[0142] The specific limitations of the apparatus for water replenishment can be referred to the limitations of the method for water replenishment in the above, which will not be repeated here. Each module in the apparatus for water replenishment can be realized by software, hardware and combinations thereof in whole or in part. Each module can be embedded in or independent of the processor in the computer device in hardware form, or can be stored in the memory in the computer device in software form, so as to be called and executed by the processor to perform the operations corresponding to each module.

[0143] In one embodiment, a computer device is provided, as shown in Figure 4 including a memory and a processor, wherein the memory stores a computer program capable of running on the processor, and the processor implements the method steps of the above method for water replenishment when executing the computer program.

[0144] In one embodiment, a computer readable storage medium stores a computer program which, when executed by a processor, implements the steps of the above-mentioned image processing method.

[0145] Those skilled in the art can understand that all or part of the processes in the above-mentioned embodiment methods can be completed by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer readable storage medium, and when executed, can include the processes of the above-mentioned embodiment methods. Any reference to memory, storage, database, or other medium used in the embodiments provided by the present application can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. As an illustration but not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDR SDRAM), enhanced SDRAM (ESDRAM), synchronous link (Synchlink) DRAM (SLDRAM), memory bus (Rambus) direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM), etc.

[0146] It should be noted that, in this document, the terms such as first and second are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply that there is any such actual relationship or order between these entities or operations. Moreover, the terms "include", "contain" or any other variant thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements not only includes those elements, but also includes other elements not explicitly listed or inherent to such process, method, article or device. Without more limitations, the element defined by the statement "including a" does not exclude the presence of additional identical elements in the process, method, article or device including the element.

[0147] It should also be noted that the user information (including but not limited to user equipment information, user personal information, etc.) and data (including but not limited to data for display, analyzed data, etc.) involved in the present application are information and data authorized by the user or authorized by all parties.

[0148] The various embodiments in the specification are described in a related manner, and the same or similar parts between the various embodiments can be referred to each other. Each embodiment focuses on the difference from other embodiments. In particular, the system embodiments are described simply because they are basically similar to the method embodiments, and the related parts can be referred to the part of the method embodiments.

[0149] The technical features of the above embodiments can be combined in any manner. In order to make the description simple, all possible combinations of the technical features in the above embodiments are not described, but as long as the combinations of the technical features do not exist contradictory, they should be considered as the scope of the specification.

[0150] The above embodiments only express several implementation manners of the present application, and the description is more specific and detailed, but it should not be understood as a limitation on the scope of the patent. It should be pointed out that for ordinary skilled in the art, without departing from the concept of the present application, a number of modifications and improvements can be made, which are within the scope of the present application. Therefore, the scope of the patent of the present application should be subject to the appended claims.

Claims

1. A method for replenishing moisture, characterized in that, The method includes: Get the name of the dish to be cooked and the weight of the ingredients; Based on the name of the dish and the weight of the ingredients, determine the required temperature, water percentage, initial water volume, and total cooking time for cooking the dish. During the cooking process, cooking temperature, heat value, and sampling number are acquired at preset sampling intervals. The acquired cooking temperature is compared with the preset temperature and the limited temperature corresponding to the current cooking time. If the acquired cooking temperature is greater than the minimum of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum of the preset temperature and the limited temperature corresponding to the current cooking time, then the current water amount for the dish to be cooked is determined based on the acquired heat value and sampling number, the initial water amount, the preset sampling interval, the total cooking time, and the water percentage. The process of determining the water amount based on the acquired heat value and sampling number, the initial water amount, and the water percentage is then executed. The process of determining the current water amount for the dish to be cooked, based on the measured heat value and the initial water amount, is as follows: The current water consumption rate is determined based on the measured heat value and the initial water amount; the remaining cooking time is determined based on the measured sampling number, the preset sampling interval, and the total cooking time; the current water amount for the dish to be cooked is determined based on the current water consumption rate, the remaining cooking time, the initial water amount, and the water percentage; the formula for determining the current water amount for the dish to be cooked based on the current water consumption rate, the remaining cooking time, the initial water amount, and the water percentage is: ； Where Y represents the current amount of water added, w represents the percentage of water added, V represents the current water consumption rate, t represents the current remaining cooking time, and W represents the initial amount of water added; Based on the current water level, control the water pump to replenish water to the food to be cooked.

2. The method according to claim 1, characterized in that, The formula for determining the current water consumption rate based on the obtained firepower value and the initial water addition is as follows: ； Where V represents the current water consumption rate, a represents the first fitting coefficient, b represents the firepower value fitting coefficient, F represents the firepower value, c represents the water volume fitting coefficient, W represents the initial water volume, and d represents the second fitting coefficient.

3. The method according to claim 1, characterized in that, The step of determining the current remaining cooking time based on the number of samplings, the preset sampling interval, and the total cooking time includes: The product of the number of samplings and the preset sampling interval is determined as the cooking time of the dish to be cooked; The difference between the total cooking time and the cooking time already completed is used to determine the current remaining cooking time of the dish to be cooked.

4. The method according to claim 1, characterized in that, The step of controlling the water pump to replenish water to the food to be cooked based on the current water level includes: The pumping time of the water pump is determined based on the preset water flow rate of the water pump and the current water supply. The water pump is controlled to inject water according to the pumping time.

5. The method according to claim 1, characterized in that, The method further includes: If the obtained cooking temperature is less than the minimum of the preset temperature and the limited temperature corresponding to the current cooking time, then cooking continues; If the obtained cooking temperature is greater than the maximum value between the preset temperature and the limited temperature corresponding to the current cooking time, then cooking ends.

6. The method according to claim 1, characterized in that, The method further includes: Cooking ends when the remaining cooking time for the dish to be cooked is zero.

7. The method according to claim 1, characterized in that, The method further includes: In the pre-stored correspondence between cooking functions and initial water volume, water consumption rate, total cooking time, and water percentage, query the initial water volume, water consumption rate, total cooking time, and water percentage corresponding to the cooking function of the dish to be cooked.

8. A water replenishment device, characterized in that, The device includes: The first acquisition module is used to acquire the name of the dish to be cooked and the weight of the ingredients; The determination module is used to determine the required temperature, water percentage, initial water volume, and total cooking time for cooking the dish based on the dish name and the ingredient weight. The second acquisition module is used to acquire cooking temperature, heat value, and sampling number at preset sampling intervals during the cooking process, and compare the acquired cooking temperature with the preset temperature and the limited temperature corresponding to the current cooking time. If the acquired cooking temperature is greater than the minimum of the preset temperature and the limited temperature corresponding to the current cooking time, and less than the maximum of the preset temperature and the limited temperature corresponding to the current cooking time, then the current water amount for the dish to be cooked is determined based on the acquired heat value and sampling number, the initial water amount, the preset sampling interval, the total cooking time, and the water percentage; and the process of acquiring the heat value and sampling number, the initial water amount, the preset sampling interval, the total cooking time, and the water percentage is executed. The process of determining the current water volume of the dish to be cooked, based on the initial water volume, the preset sampling interval, the total cooking time, and the water percentage, is as follows: The current water consumption rate is determined based on the obtained heat value and the initial water volume; the remaining cooking time is determined based on the number of samplings, the preset sampling interval, and the total cooking time; the current water volume of the dish to be cooked is determined based on the current water consumption rate, the remaining cooking time, the initial water volume, and the water percentage; the formula for determining the current water volume of the dish to be cooked based on the current water consumption rate, the remaining cooking time, the initial water volume, and the water percentage is: ； Where Y represents the current amount of water added, w represents the percentage of water added, V represents the current water consumption rate, t represents the current remaining cooking time, and W represents the initial amount of water added; The control module is used to control the water pump to replenish water to the food to be cooked based on the current water volume.

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