A juice collecting cooking method and a cooking device

Abstract

The application discloses a juice collecting cooking method and a cooking device. The juice collecting cooking method comprises the following steps: controlling the cooking device to heat at a first fire power; acquiring a bottom temperature of a pot and determining a bottom temperature rising slope according to the bottom temperature of the pot; when the bottom temperature rising slope meets a first preset condition, controlling the cooking device to heat at a second fire power, the second fire power being less than the first fire power; and when the bottom temperature rising slope meets a second preset condition, controlling the cooking device to heat at a third fire power, the third fire power being greater than or equal to the second fire power. The juice collecting cooking method and the cooking device provided in the application control the fire power of the cooking device based on the change of the bottom temperature rising slope, so that the fire power of the cooking device matches the actual cooking stage, the cooking effect of the juice collecting dish is improved, and the intelligent juice collecting cooking for any pot and any food material is realized, and the problem of poor cooking effect caused by different pots or juice collecting dishes is solved.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a method and equipment for reducing sauce during cooking. Background Technology

[0002] Reducing sauce is a cooking technique that involves simmering the sauce until it thickens. During stir-frying, the sauce is heated, gradually decreasing in volume and thickness, which enhances the flavor, aroma, and shine of the dish. This technique is very common in home cooking. However, reducing sauce is often a lengthy process, requiring the cook to constantly monitor the stove to prevent the sauce from overflowing due to excessive heat or overcooking due to insufficient heat, thus wasting time. Therefore, cooking equipment with intelligent sauce-reducing functions has emerged.

[0003] Currently, cooking equipment with intelligent sauce reduction function adopts the following three solutions:

[0004] 1. The sauce reduction process is designed for specific dishes, and its application to a limited range of dishes is limited.

[0005] 2. The temperature of the pot is judged and the heat is adjusted when a certain temperature is reached. However, in the actual cooking process, different pots have large temperature deviations under the same heat, heating time and load conditions. This results in the heat not matching the actual cooking stage of the sauce reduction process due to the different pots, causing the soup to overflow or the cooking time to be too long, which affects the taste of the reduced sauce dish.

[0006] 3. Placing the temperature probe on a specific cookware for temperature detection can limit the application of the cookware. Furthermore, cookware from the same batch may have temperature deviations, resulting in differences in the cooking effect of reducing sauces. Summary of the Invention

[0007] This invention provides a method and equipment for reducing sauce during cooking, enabling intelligent sauce reduction cooking for any cookware and any ingredients.

[0008] According to one aspect of the present invention, a method for reducing sauce during cooking is provided, comprising:

[0009] Control the cooking equipment to heat at the highest power level;

[0010] Obtain the temperature of the bottom of the pot, and determine the temperature rise slope of the bottom of the pot based on the temperature of the bottom of the pot;

[0011] When the temperature rise slope of the pot bottom meets the first preset condition, the cooking device is controlled to heat with a second heat level, which is less than the first heat level.

[0012] When the temperature rise slope of the pot bottom meets the second preset condition, the cooking device is controlled to heat with a third heat level, which is greater than or equal to the second heat level.

[0013] Optionally, obtaining the temperature of the bottom of the pot and determining the temperature rise slope of the bottom of the pot based on the temperature of the bottom of the pot includes:

[0014] The temperature of the bottom of the pot is obtained according to the first testing cycle;

[0015] According to the formula Kx=(T) X -T X-1 The slope of the pot bottom temperature rise is determined by ) / t, where Kx is the slope of the pot bottom temperature rise in the Xth detection cycle, and T X T is the temperature of the pot bottom at the end of the Xth detection cycle. X-1 The temperature of the pot bottom at the start of the Xth detection cycle is t, where t is the first detection cycle and X is a positive integer.

[0016] Optionally, the first preset condition is that the absolute value of the slope of the heating at the bottom of the pot is less than or equal to a first preset threshold.

[0017] The second preset condition is that the slope of the pot bottom heating is greater than the first preset threshold.

[0018] Optionally, after controlling the cooking device to heat at a third power level, the method further includes:

[0019] The temperature of the pot bottom is obtained according to the second detection cycle;

[0020] Determine the difference between the bottom temperature of the pot and the reference bottom temperature, wherein the reference bottom temperature is the bottom temperature of the pot when the cooking device is heated with a second heat level;

[0021] When the temperature difference is within the target temperature difference range, the cooking device is controlled to stop heating.

[0022] Optionally, the temperature of the pot bottom can be obtained, including:

[0023] The temperature of the bottom of the pot is obtained according to the first testing cycle;

[0024] The second detection cycle is shorter than the first detection cycle.

[0025] Optionally, before controlling the cooking device to heat at the first power level, it also includes:

[0026] Obtain the broth retention information, and determine the target temperature difference range based on the broth retention information.

[0027] Optionally, the soup retention information includes at least two preset soup retention information.

[0028] Obtaining information on the amount of broth retained, and determining the target temperature difference range based on the information on the amount of broth retained, includes:

[0029] The cooking device is controlled to display the preset broth retention information;

[0030] When a user is given an instruction to select the preset broth retention amount, the target temperature difference range is determined based on the user-selected preset broth retention amount; otherwise, the target temperature difference range is determined based on the default preset broth retention amount.

[0031] Optionally, the preset broth retention information includes a first preset broth retention information, a second preset broth retention information, and a third preset broth retention information;

[0032] When a user selects the preset broth retention amount information, the target temperature difference range is determined based on the selected broth retention amount information, including:

[0033] When the user selects the first preset soup retention amount information, the target temperature difference range is determined to be [α, β);

[0034] When the user selects the second preset soup retention amount information, the target temperature difference range is determined to be [β, γ);

[0035] When the user is given an instruction to select the third preset soup retention amount, the target temperature difference range is determined to be [γ, λ).

[0036] Where α < β < γ < λ.

[0037] According to another aspect of the present invention, a cooking device is provided, comprising a temperature acquisition module, a fire control module, and a central processing module;

[0038] The temperature acquisition module is used to detect the temperature of the bottom of the pot;

[0039] The fire control module is used to control the firepower of the cooking equipment;

[0040] The central processing module is communicatively connected to the temperature acquisition module and the fire control module, respectively, and is used to execute any of the sauce reduction cooking methods described in the first aspect.

[0041] Optionally, the cooking device may further include a display module and an instruction input module;

[0042] The display module is used to display preset broth retention information;

[0043] The instruction input module is used to receive instructions from the user to select the preset broth retention amount;

[0044] Both the display module and the instruction input module are communicatively connected to the central processing module.

[0045] The sauce-reducing cooking method and equipment provided in this invention utilize a temperature acquisition module installed on the cooking equipment to collect the temperature of the pot bottom. Based on the pot bottom temperature, the heating slope of the pot bottom is obtained, and the heat of the cooking equipment is controlled based on the change in the heating slope. This allows the cooking stage of the dish to be reduced in the pot to be determined based on the trend and rate of change of the pot bottom temperature during the sauce-reducing cooking process, and the heat of the cooking equipment is automatically adjusted to match the actual cooking stage, improving the cooking effect of the reduced-sausage dish. Furthermore, this sauce-reducing cooking method does not require specific pots or specific dishes, achieving intelligent sauce-reducing cooking for any pot and any ingredient, solving the problem of poor cooking results due to different pots or dishes.

[0046] It should be understood that the description in this section is not intended to identify key or essential features of the embodiments of the present invention, nor is it intended to limit the scope of the invention. Other features of the invention will become readily apparent from the following description. Attached Figure Description

[0047] To more clearly illustrate the technical solutions in the embodiments of the present invention, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the accompanying drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0048] Figure 1 This is a schematic flowchart of a cooking method for reducing sauce provided in an embodiment of the present invention;

[0049] Figure 2 A schematic flowchart of another method for reducing sauce during cooking provided in an embodiment of the present invention;

[0050] Figure 3 A schematic flowchart illustrating another method for reducing sauce during cooking provided in an embodiment of the present invention;

[0051] Figure 4 A schematic flowchart illustrating another method for reducing sauce during cooking provided in an embodiment of the present invention;

[0052] Figure 5 A curve showing the change of pot bottom temperature over time, provided as an embodiment of the present invention;

[0053] Figure 6 This is a schematic diagram of the structure of a cooking device provided in an embodiment of the present invention;

[0054] Figure 7 This is a schematic diagram of another cooking device provided in an embodiment of the present invention. Detailed Implementation

[0055] To enable those skilled in the art to better understand the present invention, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings of the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort should fall within the scope of protection of the present invention.

[0056] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0057] Figure 1 This is a schematic flowchart of a sauce reduction cooking method provided in an embodiment of the present invention. This embodiment can be applied to situations where cooking appliances are performing sauce reduction cooking. The sauce reduction cooking method can be executed by a sauce reduction cooking device, which can be implemented in hardware and / or software. The sauce reduction cooking device can be configured in the central processing module of the cooking equipment.

[0058] like Figure 1 As shown, the method for reducing sauce during cooking includes:

[0059] S1. Control the cooking equipment to heat at the highest power level.

[0060] Cooking equipment refers to equipment used for cooking and heating food. Cooking equipment includes stoves, which may include gas stoves or induction cookers, etc. This embodiment of the invention does not specifically limit this.

[0061] Heat intensity refers to the heat generated by cooking equipment when heating food. The greater the heat intensity, the greater the heat generated by the cooking equipment; conversely, the lower the heat intensity, the lower the heat generated by the cooking equipment.

[0062] For example, when the cooking device is a gas stove, the heat output of the cooking device can be controlled by adjusting the gas flow rate, where a larger gas flow rate results in a larger heat output. When the cooking device is an induction cooker, the heat output of the cooking device can be controlled by adjusting the heating power of the induction cooker, where a larger heating power results in a larger heat output.

[0063] Once cooking begins, control the cooking equipment to heat at the highest setting to continuously heat the ingredients in the pot.

[0064] The cooking equipment may include multiple heat levels, such as high, medium, and low heat levels. The high heat level corresponds to high-heat heating, the medium heat level corresponds to medium-heat heating, and the low heat level corresponds to low-heat heating. The first heat level can be the heat level of the cooking equipment at the high heat level. That is, after cooking begins, the cooking equipment is controlled to start heating at the high heat level by default, thereby heating the ingredients over high heat in the early stages of cooking, causing the broth in the pot to boil quickly, which helps to reduce cooking time.

[0065] S2. Obtain the temperature of the bottom of the pot and determine the slope of the temperature rise of the bottom of the pot based on the temperature of the bottom of the pot.

[0066] The temperature of the bottom of the pot refers to the temperature of the bottom of the pot. The pot may include a wok or a casserole dish, etc. This embodiment of the invention does not specifically limit the type of pot.

[0067] The slope of the pot bottom temperature rise refers to the change in pot bottom temperature per unit time. The slope of the pot bottom temperature rise can characterize the trend and rate of change of pot bottom temperature.

[0068] Understandably, when the slope of the pot bottom heating is positive, it means that the change in pot bottom temperature per unit time is positive, and the pot bottom temperature is gradually rising; when the slope of the pot bottom heating is negative, it means that the change in pot bottom temperature per unit time is negative, and the pot bottom temperature is gradually decreasing; when the slope of the pot bottom heating is 0, it means that the change in pot bottom temperature per unit time is 0, and the pot bottom temperature remains unchanged.

[0069] In this embodiment, the cooking device includes a temperature acquisition module for detecting the temperature of the bottom of the pot. The temperature acquisition module can be a temperature probe installed on the stove. When cooking, the user places the pot containing the ingredients on the stove of the cooking device, and the temperature probe can detect the temperature of the bottom of the pot, thereby obtaining the temperature of the bottom of the pot.

[0070] Specifically, after cooking begins, the temperature of the bottom of the pot can be acquired in real time through the temperature acquisition module, and the slope of the change of the bottom temperature over time can be calculated to obtain the slope of the pot bottom temperature rise.

[0071] S3. When the temperature rise slope of the pot bottom meets the first preset condition, control the cooking equipment to heat with the second heat level, which is less than the first heat level.

[0072] The cooking process for dishes that have reduced sauce can include three stages: the heating stage, the temperature maintenance stage, and the sauce reduction stage.

[0073] Specifically, after the cooking equipment is heated to the highest heat level, the ingredients and broth in the pot continue to absorb heat, and the temperature of the broth continues to rise. At this time, the dish is in the heating stage, and the slope of the temperature rise at the bottom of the pot is a relatively large positive value.

[0074] As the broth in the pot continues to absorb heat, its temperature rises to a certain point and boils. Once the temperature stops rising significantly, the dish enters a temperature maintenance phase, and the temperature at the bottom of the pot stabilizes. The temperature rise at the bottom of the pot is no longer a large positive value, but rather meets the first preset condition. At this point, the cooking equipment is controlled to heat at a lower level than the first setting, i.e., the heat is reduced, thus maintaining a gentle simmer in the broth. This reduces the rate of evaporation of the broth, ensuring that the ingredients are cooked evenly inside and out. It also reduces the evaporation of the spices and seasonings in the pot, allowing them to more easily infuse into the ingredients, ultimately resulting in a better taste for the dish.

[0075] The first preset condition can be set according to the actual temperature change of the bottom of the pot after the broth boils.

[0076] In addition, the specific value of the second heat level can also be set according to the heat requirements of the dish during the heat maintenance stage. The second heat level is lower than the first heat level to ensure that the soup will not overflow due to excessive heat.

[0077] For example, as mentioned above, the cooking device may include a high heat setting, a medium heat setting, and a low heat setting. The second heat setting can be the heat level of the cooking device at the low heat setting. That is, when the temperature rise slope of the pot bottom meets the first preset condition, the cooking device is controlled to heat at the low heat setting, thereby simmering the ingredients over low heat during the middle of the cooking process, keeping the broth at a gentle simmer, reducing the rate of water evaporation, and ensuring that the ingredients are cooked evenly inside and out.

[0078] S4. When the temperature rise slope of the pot bottom meets the second preset condition, control the cooking equipment to heat with the third heat level, which is greater than or equal to the second heat level.

[0079] Specifically, after the cooking equipment is heated at the second heat setting, the temperature of the pot bottom stabilizes for a period of time, and the temperature rise rate of the pot bottom consistently meets the first preset condition. As the water in the pot evaporates, the broth decreases. When the broth decreases to a certain level, the bubbling of the broth increases, the evaporation rate accelerates, and the broth gradually thickens. At this point, the dish enters the simmering stage. During this stage, the temperature of the pot bottom gradually rises, and the temperature rise rate no longer meets the first preset condition but instead meets the second preset condition. At this point, the cooking equipment is heated at a third heat setting greater than or equal to the second heat setting to further reduce the broth, satisfying the requirements for concentration, aroma, and gloss.

[0080] The second preset condition can be set according to the actual temperature change of the bottom of the pot during the sauce reduction stage of the dish.

[0081] In addition, the specific value of the third heat level can also be set according to the heat requirements of the dish during the heat reduction stage. Optionally, the third heat level is greater than the second heat level, that is, the heat level is increased when the temperature rise slope of the bottom of the pot meets the second preset condition, so as to reduce the sauce of the dish over high heat, shorten the time of the heat reduction stage, and improve the cooking efficiency of the dish.

[0082] The third firepower can be the same as the first firepower, or the third firepower can be less than the first firepower. This embodiment of the invention does not impose specific limitations on this.

[0083] For example, as mentioned above, the cooking equipment may include a high heat setting, a medium heat setting, and a low heat setting. The third heat setting can be the heat level of the cooking appliance when it is at a high or medium heat setting. That is, when the temperature rise slope of the pot bottom meets the second preset condition, the cooking appliance is controlled to heat at a high or medium heat setting, so as to reduce the sauce of the ingredients over high heat in the later stage of cooking, thereby meeting the requirements of the concentration, aroma, and gloss of the reduced sauce dish.

[0084] The sauce-reducing cooking method provided in this invention utilizes a temperature acquisition module installed on the cooking equipment to collect the temperature of the pot bottom. Based on this temperature, the heating slope of the pot bottom is obtained, and the heat of the cooking equipment is controlled according to the change in the heating slope. This allows the cooking stage of the dish to be reduced in the pot to be determined based on the trend and rate of change of the pot bottom temperature during the sauce-reducing cooking process, and the heat of the cooking equipment is automatically adjusted to match the actual cooking stage, improving the cooking effect of the reduced-sausage dish. Furthermore, this sauce-reducing cooking method does not require specific cookware or specific dishes, achieving intelligent sauce-reducing cooking for any cookware and any ingredient, solving the problem of poor cooking results due to different cookware or dishes.

[0085] Figure 2This is a schematic flowchart of another method for reducing sauce during cooking provided in an embodiment of the present invention, as shown below. Figure 2 As shown, optionally, the bottom temperature of the pot is obtained, and the temperature rise slope of the pot bottom is determined based on the bottom temperature, including:

[0086] S21. Obtain the temperature of the bottom of the pot according to the first detection cycle.

[0087] Specifically, after cooking begins, the temperature of the pot bottom is continuously and periodically measured, with the first detection cycle being considered as one detection cycle. For example, if the first detection cycle is 2 minutes, the pot bottom temperature is measured every 2 minutes.

[0088] The first detection cycle can be 2 to 3 minutes, which can reduce the amount of data processing while allowing timely understanding of the cooking stage of the dish, but it is not limited to this.

[0089] S22, According to the formula Kx=(T X -T X-1 The slope of the pot bottom temperature rise is determined by ) / t, where Kx is the slope of the pot bottom temperature rise in the Xth detection cycle, and T X T represents the temperature at the bottom of the pot at the end of the Xth detection cycle. X-1 Let t be the temperature of the pot bottom at the start of the Xth detection cycle, t be the first detection cycle, and X be a positive integer.

[0090] After obtaining the temperature of the bottom of the pot, the temperature rise slope of the bottom of the pot can be obtained by calculating the change in the temperature of the bottom of the pot within a unit of time during the current detection cycle.

[0091] For example, taking a first detection cycle of 2 minutes as an example, after cooking begins, the temperature acquisition module continuously acquires the temperature of the bottom of the pot in a 2-minute detection cycle, and calculates the temperature rise slope of the bottom of the pot, Kx = (T X -T X-1 ) / 2, where T x T can represent the real-time pot bottom temperature at the end of the Xth 2-minute period within the timeframe during which the cooking equipment is heated at the first power level. X-1 It can represent the real-time pot bottom temperature at the start of the Xth 2-minute period within the time frame during which the cooking equipment is heated at the first power level.

[0092] In this embodiment, by periodically acquiring the temperature of the bottom of the pot, and calculating the temperature rise slope of the bottom of the pot for each detection cycle, the cooking stage of the dish can be understood in a timely manner, while reducing the amount of data processing and improving data processing efficiency.

[0093] In other embodiments, a curve of the change of pot bottom temperature relative to time can be generated based on the acquired multiple pot bottom temperatures, i.e., a pot bottom temperature-time curve. Then, the pot bottom temperature rise slope at the current moment can be determined based on the pot bottom temperature-time curve. This embodiment of the invention does not specifically limit this.

[0094] Optionally, the first preset condition is that the absolute value of the slope of the pot bottom heating is less than or equal to the first preset threshold, and the second preset condition is that the slope of the pot bottom heating is greater than the first preset threshold.

[0095] Specifically, after the cooking equipment is heated to its highest setting, the temperature of the pot bottom is continuously acquired and the temperature rise slope is calculated via a temperature acquisition module. As mentioned earlier, the broth in the pot continuously absorbs heat, causing its temperature to rise steadily. The dish is in the heating phase as the sauce is being reduced, and at this point, the temperature rise slope is a relatively large positive value. This continues until the broth temperature reaches a certain level and boils, entering the temperature maintenance phase for the reduced sauce dish. At this point, the pot bottom temperature no longer rises significantly and reaches a relatively stable state, with a smaller absolute value for the temperature rise slope.

[0096] In this embodiment, the first preset condition is set as the absolute value of the slope of the pot bottom heating is less than or equal to the first preset threshold, so as to accurately determine the temperature maintenance stage and adjust the heat level to match the temperature maintenance stage in a timely manner.

[0097] Specifically, when the absolute value of the slope of the pot bottom heating is less than or equal to the first preset threshold, it is determined that the soup in the pot has boiled. At this time, the cooking equipment is controlled to heat at the second heat level, that is, the heat is reduced, so as to keep the soup in the pot simmering slightly, reduce the rate of evaporation of the soup water, ensure that the ingredients are cooked evenly inside and out, and at the same time reduce the volatilization of the flavor of spices and seasonings in the pot, making it easier for them to be absorbed into the ingredients, ultimately making the taste of the dish with reduced sauce better.

[0098] The first preset threshold can be less than or equal to 0.03 to ensure the accuracy of the temperature maintenance stage determination while promptly identifying the temperature maintenance stage, but it is not limited to this.

[0099] The specific setting of the first preset threshold can be set according to the actual temperature change of the bottom of the pot after the soup boils. This embodiment of the invention does not impose a specific limitation on this.

[0100] As mentioned earlier, after the broth in the pot boils, the slope of the pot bottom temperature rises decreases. That is, when entering the temperature maintenance stage, the slope of the pot bottom temperature rises changes from a large positive value to a smaller absolute value. Therefore, in other embodiments, a first preset condition can be set such that the absolute value of the difference between the pot bottom temperature rise slope and the pot bottom temperature rise slope during the temperature rise stage is greater than or equal to a second preset threshold. That is, when the pot bottom temperature rise slope decreases by the second preset threshold relative to the pot bottom temperature rise slope during the temperature rise stage, it is determined that the broth in the pot has boiled. At this time, the cooking device is controlled to heat with a second heat level, that is, the heat level is reduced, so as to keep the broth in the pot simmering slightly, reduce the rate of evaporation of the broth, and ensure that the food is cooked evenly inside and out. However, this is not the only option.

[0101] The second preset threshold can be set according to actual cooking needs to ensure the accuracy of the temperature maintenance stage determination while promptly identifying the temperature maintenance stage, but it is not limited to this.

[0102] Furthermore, after the cooking equipment is heated at the second heat level, the temperature of the pot bottom reaches a relatively stable state for a period of time. During this period, the absolute value of the pot bottom temperature rise slope is consistently less than or equal to the first preset threshold. As the water in the pot continues to evaporate, the broth in the pot gradually decreases. When the broth decreases to a certain level, the bubbling of the broth increases, the evaporation rate of the broth accelerates, and the broth gradually thickens. At this point, the dish enters the simmering stage, during which the temperature of the pot bottom begins to gradually rise, and the simmering slope of the pot bottom increases.

[0103] In this embodiment, the second preset condition is set as the slope of the pot bottom heating is greater than the first preset threshold, so as to accurately determine the sauce reduction stage and adjust the heat level to match the sauce reduction stage in a timely manner.

[0104] Specifically, after the cooking equipment is heated with the second heat level, when the temperature rise slope of the pot bottom is greater than the first preset threshold again, it is determined that the dish has entered the reducing stage. At this time, the cooking equipment is heated with the third heat level to reduce the sauce of the dish and meet the requirements of the concentration, aroma and gloss of the reduced sauce.

[0105] As mentioned earlier, when the dish enters the reducing stage, the slope of the pot bottom temperature rises changes from a small absolute value to a large positive value. Therefore, in other embodiments, a second preset condition can be set where the difference between the slope of the pot bottom temperature rise and the slope of the pot bottom temperature rise during the temperature maintenance stage is greater than or equal to a third preset threshold. That is, when the slope of the pot bottom temperature rises relative to the slope of the pot bottom temperature rise during the temperature maintenance stage rises above the third preset threshold, it is determined that the dish has entered the reducing stage. At this time, the cooking equipment is controlled to heat with a third heat level to reduce the sauce of the dish, satisfying the requirements for the concentration, aroma, and gloss of the reduced dish, but it is not limited to this.

[0106] The third preset threshold can be set according to actual cooking needs to ensure the accuracy of the reduction stage determination while promptly identifying the reduction stage, but it is not limited to this.

[0107] Figure 3 This is a schematic flowchart of another method for reducing sauce during cooking provided in an embodiment of the present invention, as shown below. Figure 3 As shown, optionally, after controlling the cooking device to heat at a third power level, it also includes:

[0108] S5. Obtain the temperature of the bottom of the pot according to the second detection cycle.

[0109] Specifically, after controlling the cooking equipment to heat at the third power level, the bottom temperature of the pot is continuously and periodically acquired in a second detection cycle, meaning the bottom temperature is acquired once every second detection cycle. For example, taking a second detection cycle of 30 seconds as an example, the bottom temperature is acquired once every 30 seconds.

[0110] The second detection cycle can be 15s to 30s, which can reduce the amount of data processing while allowing timely understanding of the degree of sauce reduction in the sauce-reducing stage of the dish, but it is not limited to this.

[0111] S6. Determine the difference between the bottom temperature of the pot and the reference bottom temperature, where the reference bottom temperature is the bottom temperature of the pot when the cooking equipment is heated with the second heat.

[0112] Specifically, as mentioned above, after controlling the cooking device to heat with the second power, when the temperature rise slope of the pot bottom meets the second preset condition, the cooking device is controlled to heat with the third power. At the same time, the pot bottom temperature before the cooking device is controlled to heat with the third power is acquired and stored as the reference pot bottom temperature.

[0113] The reference pot bottom temperature can be the pot bottom temperature obtained in the last detection cycle before the pot bottom heating slope meets the second preset condition, so as to more accurately determine the time to stop heating and avoid the dish from burning or having too much soup, but it is not limited to this.

[0114] Furthermore, according to the formula C = (T m -T d Determine the difference, where C is the difference in the m-th detection cycle after the cooking equipment is heated at the third power level, and T... m To determine the pot bottom temperature during the m-th detection cycle after the cooking equipment has been heated to the third power level, T d The reference pot bottom temperature is denoted by m, where m is a positive integer.

[0115] For example, taking a second detection cycle of 30 seconds as an example, after controlling the cooking device to heat at the third power level, the temperature acquisition module continuously acquires the temperature of the pot bottom in a 30-second detection cycle and calculates the difference C = (T m -T d ), where T m It can represent the real-time temperature of the bottom of the pot at the end of the m-th 30-second period during the reduction phase, but it is not limited to this.

[0116] It's important to note that during the reduction stage, the temperature of the pot bottom continuously rises, the water in the broth evaporates, and the amount of broth remaining in the pot decreases. The less broth remaining, the greater the temperature rise of the pot bottom during the reduction stage compared to the temperature maintenance stage. Therefore, the change in pot bottom temperature during the reduction stage compared to the temperature maintenance stage—that is, the difference between the pot bottom temperature and the baseline pot bottom temperature—indicates the amount of broth remaining in the pot. In other words, the greater the difference between the pot bottom temperature and the baseline pot bottom temperature during the reduction stage, the less broth remains in the pot, and the greater the degree of reduction in the dish; conversely, the smaller the difference, the more broth remains in the pot, and the less the degree of reduction in the dish.

[0117] S7. When the temperature difference is within the target temperature difference range, control the cooking equipment to stop heating.

[0118] The target temperature difference range refers to the temperature difference between the bottom of the pot at the end of cooking and the bottom of the pot during the heat maintenance phase, when the degree of sauce reduction meets the user's requirement for the amount of sauce retained. The amount of sauce retained refers to the amount of sauce remaining after cooking.

[0119] Based on the requirement for the amount of broth to be retained in the dish after reducing the sauce, the temperature difference range between the bottom temperature of the pot when reducing the sauce stops and the bottom temperature of the pot during the temperature maintenance stage can be obtained through multiple experiments, and a target temperature difference range can be set according to this temperature difference range. This embodiment of the invention does not make specific limitations in this regard.

[0120] In this embodiment, during the reduction stage, the temperature of the pot bottom continuously rises. When the difference between the pot bottom temperature and the reference pot bottom temperature enters the target temperature difference range, it is determined that the reduction degree has met the requirements for the amount of broth retained in the reduced dish. At this time, the cooking equipment is automatically controlled to stop heating, ending the cooking process of the reduced dish. Thus, during the cooking process of the reduced dish, the cook does not need to constantly observe the cooking equipment to prevent over-reduction, realizing fully automatic intelligent reduction cooking of the reduced dish.

[0121] Optionally, the temperature of the pot bottom can be obtained, including obtaining the temperature of the pot bottom according to a first detection cycle. The second detection cycle is shorter than the first detection cycle.

[0122] As mentioned earlier, after cooking begins, the temperature of the bottom of the pot is continuously and periodically acquired, with the first detection cycle being one detection cycle. That is, the temperature of the bottom of the pot is acquired once every first detection cycle.

[0123] The setting of the first detection cycle can be referred to the above embodiment, and will not be repeated here.

[0124] In this embodiment, after the cooking equipment is heated with the third heat, that is, during the sauce reduction stage of the dish, the heating rate of the bottom of the pot will be accelerated. In order to prevent the bottom of the pot temperature detection delay, the second detection cycle for obtaining the bottom of the pot temperature during the sauce reduction stage is set to be shorter than the first detection cycle for obtaining the bottom of the pot temperature before the sauce reduction stage, so as to obtain the bottom of the pot temperature at a higher frequency during the sauce reduction stage, thereby timely obtaining the degree of sauce reduction of the dish during the sauce reduction stage, and avoiding over-reduction or burning.

[0125] Optionally, before controlling the cooking device to heat at the first power level, it also includes:

[0126] Obtain information on the amount of broth retained, and determine the target temperature difference range based on this information.

[0127] The information on broth retention indicates the amount of broth retained when a dish with reduced sauce is finished cooking.

[0128] As mentioned earlier, during the reduction stage, the temperature of the pan gradually rises, and the amount of remaining broth gradually decreases. The difference between the pan temperature at the end of cooking and the baseline pan temperature indicates the amount of broth retained in the dish at the end of cooking. Specifically, the less broth a dish needs to retain, the greater the reduction required during the reduction stage, and the larger the difference between the pan temperature at the end of cooking and the baseline pan temperature; conversely, the more broth a dish needs to retain, the less reduction required during the reduction stage, and the smaller the difference between the pan temperature at the end of cooking and the baseline pan temperature.

[0129] In this embodiment, before starting cooking, the user can input the desired amount of sauce to be retained into the cooking device. After receiving the user's input, the cooking device determines the target temperature range based on this information. It is understood that different amounts of sauce retention will result in different levels of sauce reduction during the reduction stage, and therefore, the target temperature range will also need to be different.

[0130] Specifically, the more broth retention information obtained, the less broth needs to be reduced for the dish, and the smaller the target temperature range should be. Conversely, the less broth retention information obtained, the greater the broth needs to be reduced for the dish, and the larger the target temperature range should be.

[0131] In this embodiment, a target temperature difference range is determined based on the acquired information on the amount of broth retained. During the reduction stage, when the difference between the temperature at the bottom of the pot and the reference temperature is within the set target temperature difference range, it is determined that the reduction level has met the requirement for the amount of broth retained as indicated by the acquired information on the amount of broth retained. The cooking equipment is then controlled to stop heating, and the cooking process ends. Thus, different levels of reduction can be achieved by setting the target temperature difference range, thereby meeting the different users' needs for the amount of broth retained in dishes after reduction.

[0132] Optionally, the cooking device may include an instruction input module, through which the user can input information about the amount of broth to be retained before cooking begins, that is, before controlling the cooking device to heat at the first power level.

[0133] The instruction input module may include at least one of a touch screen, buttons, and a voice control module, and the embodiments of the present invention do not specifically limit this.

[0134] Optionally, the broth retention information includes at least two preset broth retention information.

[0135] Obtain information on the amount of broth retained, and determine the target temperature range based on this information, including:

[0136] The cooking equipment displays preset broth retention information.

[0137] When a user is given an instruction to select a preset amount of broth to retain, the target temperature range is determined based on the user's selected preset amount of broth to retain; otherwise, the target temperature range is determined based on the default preset amount of broth to retain.

[0138] Specifically, at least two preset broth retention information can be stored in the cooking device, with different preset broth retention information corresponding to different broth retention amounts.

[0139] The cooking device may include a display module. Before cooking begins, i.e., before the cooking device is controlled to heat at the first power level, the display module can show preset broth retention information and prompt the user to select the desired preset broth retention amount. When the user inputs a command to select the preset broth retention amount via the command input module, the central processing module of the cooking device receives the user's command and determines a target temperature difference range based on the user's selected preset broth retention amount. Subsequently, during the reduction stage, when the difference between the bottom temperature of the pot and the reference bottom temperature is within the target temperature difference range, the cooking device is controlled to stop heating, achieving a reduction degree that matches the user's selected preset broth retention amount, thereby meeting the user's requirement for the broth retention amount of the reduced dish.

[0140] The system features a preset broth retention rate displayed for user selection before cooking begins. Based on this selection, a target temperature range is determined. The cooking time for reducing the sauce is then determined by checking if the temperature difference between the bottom of the pot and the baseline temperature falls within this target range. This satisfies the user's desired broth retention rate. This design simplifies operation and reduces the learning curve for users, as users only need to select the preset broth retention rate provided by the cooking equipment.

[0141] In some embodiments, after the cooking device displays the preset broth retention information, if the user does not input an instruction to select the preset broth retention information, the central processing module of the cooking device does not receive the user's instruction to select the preset broth retention information. At this time, the target temperature difference range is determined according to the default preset broth retention information. Subsequently, during the broth reduction stage, when the difference between the bottom temperature of the pot and the reference bottom temperature is within the target temperature difference range, the cooking device is controlled to stop heating.

[0142] The default preset broth retention information can be set according to the broth retention requirements of most users for dishes that require reduced broth, so that the dishes cooked based on the default preset broth retention can meet the broth retention requirements of most users, which is conducive to improving the user experience.

[0143] It should be noted that the display module and the command input module can be the same module. For example, if the display module and the command input module are both touch screens, the cooking device can display the preset broth retention information on the touch screen. The user can input the command to select the preset broth retention information by clicking on the preset broth retention information displayed on the touch screen, making the operation more intuitive and convenient, but it is not limited to this.

[0144] In some embodiments, the display module and the instruction input module may be different modules. For example, the display module may be a display screen, and the instruction input module may be a button. The cooking device may display preset broth retention information on the display screen, and the user may input an instruction to select the preset broth retention information by pressing the button according to the instructions on the display screen. This embodiment of the invention does not specifically limit this.

[0145] Optionally, the preset broth retention information includes a first preset broth retention information, a second preset broth retention information, and a third preset broth retention information.

[0146] When a user selects a preset broth retention amount, the system determines the target temperature range based on that selection, including:

[0147] When the user selects the first preset broth retention amount, the target temperature difference range is determined to be [α, β).

[0148] When the user selects the second preset broth retention amount, the target temperature difference range is determined to be [β, γ).

[0149] When the user selects the third preset broth retention amount, the target temperature difference range is determined to be [γ, λ).

[0150] Where α < β < γ < λ.

[0151] Specifically, three preset broth retention amounts can be set: a first preset broth retention amount, a second preset broth retention amount, and a third preset broth retention amount. These three preset broth retention amounts correspond to three different broth retention amounts, with the first preset broth retention amount being greater than the second preset broth retention amount, and the second preset broth retention amount being greater than the third preset broth retention amount. In other words, the first preset broth retention amount corresponds to a higher broth retention amount, the second preset broth retention amount corresponds to a moderate broth retention amount, and the third preset broth retention amount corresponds to a lower broth retention amount.

[0152] It should be noted that the specific broth retention amounts corresponding to the first preset broth retention amount information, the second preset broth retention amount information, and the third preset broth retention amount information can be obtained through multiple experiments based on the actual broth reduction requirements of the actual broth-reducing dishes. This embodiment of the invention does not impose specific limitations on this.

[0153] Optionally, the first preset broth retention information can correspond to a higher broth retention amount, which makes the cooked dish suitable for mixing with vegetables or rice; the second preset broth retention information can correspond to a moderate broth retention amount, which makes the cooked dish conform to the general public's perception of the degree of broth reduction; the third preset broth retention information can correspond to a lower broth retention amount, which makes the cooked dish have a better sauce color.

[0154] For example, before starting cooking, the user places the ingredients into the pot and covers it with the lid (in some embodiments, the lid may be left uncovered). Then, the user can input a smart reduction cooking command through the command input module, which can be a touch screen. The user can input the smart reduction cooking command by clicking the smart reduction cooking icon displayed on the touch screen. In some embodiments, the command input module can also be a smart reduction cooking button, in which case the user can input the smart reduction cooking command by clicking the smart reduction cooking button, but it is not limited to this.

[0155] After receiving a user's intelligent sauce reduction cooking command, the cooking device can control the display module to automatically jump to a secondary menu to display three preset sauce retention amounts: a first preset, a second preset, and a third preset. These three preset sauce retention amounts can be displayed in different formats (e.g., text and / or images). For example, the first preset sauce retention amount could be displayed as "excessive," the second as "moderate," and the third as "sparse." The display module can also show example images corresponding to "excessive," "moderate," and "sparse" for user reference, but is not limited to these methods.

[0156] Furthermore, users can input instructions through the instruction input module to select preset broth retention information, such as the first preset broth retention information, the second preset broth retention information, or the third preset broth retention information.

[0157] When the instruction input module and the display module are the same touch screen, the user can input the instruction to select the preset soup retention information by directly clicking the first preset soup retention information, the second preset soup retention information, or the third preset soup retention information displayed on the touch screen, making the operation more intuitive and convenient, but it is not limited to this.

[0158] Furthermore, when the user selects the first preset broth retention amount information, the target temperature difference range is determined to be [α, β); when the user selects the second preset broth retention amount information, the target temperature difference range is determined to be [β, γ); when the user selects the third preset broth retention amount information, the target temperature difference range is determined to be [γ, λ), where α < β < γ < λ.

[0159] Furthermore, the user performs an ignition operation to initiate the intelligent sauce reduction cooking program.

[0160] Before the user performs the ignition operation, an ignition prompt message can be displayed through the display module to prompt the user to perform the ignition operation, thereby reducing the difficulty of use for the user.

[0161] Furthermore, after initiating the intelligent sauce reduction cooking program, as described above, the cooking equipment is controlled to heat at a first power level to obtain the pot bottom temperature. Based on this temperature, the pot bottom temperature rise slope is determined. When the pot bottom temperature rise slope meets a first preset condition, the cooking equipment is controlled to heat at a second power level, which is lower than the first power level. When the pot bottom temperature rise slope meets a second preset condition, the cooking equipment is controlled to heat at a third power level, which is greater than or equal to the second power level. After the cooking equipment heats at the third power level, the pot bottom temperature is obtained according to a second detection cycle, and the difference between the pot bottom temperature and the reference pot bottom temperature is determined. When the difference is within the target temperature difference s, the cooking equipment is controlled to stop heating. Specific explanations of the above steps can be found in the aforementioned embodiments and will not be repeated here.

[0162] Specifically, when the temperature difference between the bottom of the pot and the reference temperature reaches α℃ during the reduction stage, the reduction of the broth in the cooked dish is relatively low, and a large amount of broth is retained, which meets the requirements of some users for the amount of broth retained in the reduced dish; when the temperature difference between the bottom of the pot and the reference temperature reaches β℃ during the reduction stage, the reduction of the broth in the cooked dish is moderate, which meets the requirements of most people for the amount of broth retained in the reduced dish; when the temperature difference between the bottom of the pot and the reference temperature reaches γ℃ during the reduction stage, the reduction of the broth in the cooked dish is relatively high, and the food is darker in color, which meets the requirements of some users for the amount of broth retained in the reduced dish.

[0163] In this embodiment, before the user ignites the appliance and starts the intelligent sauce reduction cooking program—that is, before the cooking appliance heats at the first power level—if the user selects the first preset sauce retention information and determines the target temperature difference range as [α, β), then after the cooking appliance heats at the third power level, the pot bottom temperature is acquired according to the second detection cycle, and the difference C between the pot bottom temperature and the reference pot bottom temperature is determined. When α≤C<β, the cooking appliance stops heating, achieving a slightly thinner sauce reduction effect to meet the user's need for a larger sauce retention. If the user selects the second preset sauce retention information and determines the target temperature difference range as [β, γ), then after the cooking appliance heats at the third power level, when β≤C<γ, the cooking appliance stops heating, achieving a moderate sauce reduction effect to meet the user's need for a moderate sauce retention. If the user selects the third preset broth retention information and determines the target temperature difference range as [γ, λ), then after controlling the cooking equipment to heat at the third power, when γ≤C<λ, the cooking equipment will stop heating, thus achieving the effect of reducing the broth and satisfying the user's need for less broth retention.

[0164] It should be noted that, based on the requirement for the amount of broth to be retained in the dish after reducing the sauce, the temperature difference range between the bottom temperature of the pot when reducing the sauce stops and the bottom temperature of the pot during the temperature maintenance stage can be obtained through multiple experiments, and the specific values ​​of α, β, γ and λ can be set according to this temperature difference range. This embodiment of the invention does not make specific limitations in this regard.

[0165] Furthermore, to further simplify the user's operation and improve the efficiency of reducing sauce during cooking, before the user ignites the appliance and starts the intelligent reducing sauce cooking program—that is, before controlling the cooking device to heat at the first power level—the user can choose not to select the first, second, or third preset sauce retention information. In other words, the user does not need to input an instruction to select preset sauce retention information and can directly perform the ignition operation. Thus, if no instruction to select preset sauce retention information is received from the user before igniting the appliance and starting the intelligent reducing sauce cooking program—that is, before controlling the cooking device to heat at the first power level—the target temperature range is determined based on the default preset sauce retention information.

[0166] The default preset broth retention information can be the second preset broth retention information. In this case, the target temperature difference range is determined to be [β, γ) to meet the broth retention requirements of most users for dishes that have been reduced in sauce. This is beneficial to improving the user experience, but it is not limited to this.

[0167] Furthermore, after the cooking equipment stops heating, a cooking completion message can be displayed via the display module to indicate to the user that cooking is finished.

[0168] In addition, before the user starts the intelligent sauce reduction cooking program by igniting the fire, that is, before controlling the cooking equipment to heat at the first power, a lid prompt message can be displayed through the display module to remind the user to put the lid on. This can reduce the evaporation of the flavors of spices and seasonings in the pot during the cooking process, making them easier to infuse into the ingredients.

[0169] It should be noted that in this embodiment, by setting three preset broth retention amounts, the needs of different users for the broth retention amount of dishes can be met, while the number of preset broth retention amounts available for users to choose from is not excessive. This helps reduce the learning cost for users and improves the user experience, but it is not limited to this. In other embodiments, fewer or more preset broth retention amounts may be set, and this embodiment of the invention does not specifically limit this.

[0170] Figure 4 This is a schematic flowchart of another method for reducing sauce during cooking provided in an embodiment of the present invention. Figure 5 A curve showing the change of pot bottom temperature over time is provided as an embodiment of the present invention, such as... Figure 4 and Figure 5 As shown, taking the cooking of braised pork as an example, the user puts the dish into the pot and covers it with the lid (in some embodiments, the lid may not be covered). Then, the user can input a smart sauce reduction cooking command through the command input module. After receiving the smart sauce reduction cooking command input by the user, the cooking device can control the display module to automatically jump to the secondary menu to display the first preset sauce retention information (e.g., "more"), the second preset sauce retention information (e.g., "moderate"), and the third preset sauce retention information (e.g., "less").

[0171] At this point, the user can select the first, second, or third preset broth retention amount by clicking any of the preset broth retention information options and confirm. If the user has not selected a preset broth retention amount, the second preset broth retention amount will be used by default for reducing the sauce during cooking.

[0172] Then, an ignition prompt can be displayed via the display module to guide the user to ignite the pot, reducing the difficulty of use. In some embodiments, a lid prompt can also be displayed via the display module to remind the user to cover the pot, thereby reducing the evaporation of spices and seasonings in the pot during cooking and making them more easily absorbed into the food.

[0173] After the user ignites the flame, the intelligent sauce reduction cooking program is activated, and automatic cooking begins.

[0174] After starting the intelligent sauce reduction cooking program, control the cooking equipment to heat at the highest power level (e.g., high power). At this time, the ingredients and broth in the pot continue to absorb heat, the broth temperature continues to rise, and the sauce reduction dish is in the heating stage.

[0175] During the heating phase, the temperature of the pot bottom is continuously acquired by the temperature acquisition module at a detection cycle of 2 minutes, and the heating slope of the pot bottom, Kx, is calculated as follows: (T X -T X-1 ) / 2, where T x T represents the real-time pot bottom temperature at the end of the Xth 2-minute period within the timeframe during which the cooking equipment is heated at the highest power setting. X-1 This indicates the real-time temperature of the pot bottom at the start of the Xth 2-minute interval within the period when the cooking equipment is heated at the first power level.

[0176] During the heating phase (i.e., the warming phase) when the cooking equipment is heated to its initial power, the braised pork broth absorbs heat until it boils (at this point, the temperature of the pot bottom is lower than the reference pot bottom temperature T). d The slope of the pot bottom heating Kx is always greater than the first preset threshold.

[0177] Wait until the bottom of the pot reaches the reference bottom temperature T d Afterward, the broth in the pot boils, and the absolute value of the temperature rise slope Kx at the bottom of the pot is less than or equal to the first preset threshold. At this time, the cooking equipment is controlled to heat at the second power (e.g., low power setting) to keep the broth in the pot simmering gently. This reduces the rate of evaporation of the broth, ensuring that the ingredients are cooked evenly inside and out. It also reduces the volatilization of the spices and seasonings in the pot, making them easier to infuse into the ingredients, ultimately resulting in a better taste for the reduced broth.

[0178] Once the braised pork broth in the pot has reduced to a certain level, the broth boils more vigorously under the second heat setting, the evaporation rate of the broth increases, and the temperature of the pot bottom rises rapidly. At this point, the braised pork begins to reduce the sauce, entering the sauce reduction stage. During this stage, the temperature rise slope Kx of the pot bottom exceeds the first preset threshold again. When the temperature rise slope Kx of the pot bottom exceeds the first preset threshold, the cooking equipment is controlled to heat at the third heat setting (such as medium or high heat setting) to reduce the sauce of the dish over high heat, satisfying the requirements for the concentration, aroma, and gloss of the reduced sauce.

[0179] Because the temperature rises rapidly at the bottom of the pot during the reduction stage, in order to prevent delays in bottom temperature detection, the temperature acquisition module continuously acquires the bottom temperature of the pot in a 30-second detection cycle. This allows for higher frequency acquisition of the bottom temperature during the reduction stage, enabling timely detection of the degree of reduction in the sauce and preventing over-reduction or burning.

[0180] Meanwhile, the central processing module of the cooking equipment retrieves the baseline pot bottom temperature T before switching to the third heat setting. d And calculate the temperature of the bottom of the pot and the reference temperature of the bottom of the pot T. d The difference between them is C = (T) m -T d ), where T m It can represent the real-time temperature of the bottom of the pot at the end of the m-th 30-second period during the reduction phase.

[0181] When α≤C<β, the desired effect of reducing the sauce to a slightly thinner consistency is achieved. If the user selects the first preset sauce retention information (e.g., "more"), heating will stop; otherwise, heating will continue.

[0182] When β≤C<γ, the desired reduction of broth is achieved. If the user selects the second preset broth retention information (e.g., "moderate"), heating will stop; otherwise, heating will continue.

[0183] When γ≤C<λ, the desired reduction in broth is achieved. If the user selects the third preset broth retention setting (e.g., "less"), heating will stop.

[0184] The curve showing the temperature change of the pot bottom over time during the cooking process of braised pork is shown below. Figure 5 As shown.

[0185] Based on the same inventive concept, this invention also provides a cooking device. Figure 6 This is a schematic diagram of the structure of a cooking device provided in an embodiment of the present invention, such as... Figure 6 As shown, the cooking device 100 provided in this embodiment of the invention includes a temperature acquisition module 10, a fire control module 11, and a central processing module 12. The temperature acquisition module 10 is used to detect the temperature of the bottom of the pot, the fire control module 11 is used to control the fire of the cooking device, and the central processing module 12 is communicatively connected to the temperature acquisition module 10 and the fire control module 11 respectively, and is used to execute the sauce reduction cooking method described in any embodiment of the invention. Therefore, the cooking device 100 provided in this embodiment of the invention has the technical effects of the technical solutions in any of the above embodiments. The explanations of the same or corresponding structures and terms as in the above embodiments will not be repeated here.

[0186] Specifically, the central processing module 12 is used to control the cooking equipment to heat at a first power level through the power control module 11; to acquire the temperature of the bottom of the pot through the temperature acquisition module 10, and to determine the heating slope of the bottom of the pot based on the temperature of the bottom of the pot; when the heating slope of the bottom of the pot meets the first preset condition, the cooking equipment is controlled by the power control module 11 to heat at a second power level, the second power level being less than the first power level; when the heating slope of the bottom of the pot meets the second preset condition, the cooking equipment is controlled by the power control module 11 to heat at a third power level, the third power level being greater than or equal to the second power level.

[0187] Optionally, the first preset condition is that the absolute value of the slope of the pot bottom heating is less than or equal to the first preset threshold, and the second preset condition is that the slope of the pot bottom heating is greater than the first preset threshold.

[0188] Furthermore, the central processing module 12 is specifically used to obtain the pot bottom temperature according to the first detection cycle; according to the formula Kx=(T X -T X-1 The slope of the pot bottom temperature rise is determined by ) / t, where Kx is the slope of the pot bottom temperature rise in the Xth detection cycle, and T X T is the temperature of the pot bottom at the end of the Xth detection cycle. X-1 The temperature of the pot bottom at the start of the Xth detection cycle is t, where t is the first detection cycle and X is a positive integer.

[0189] Furthermore, the central processing module 12 is also used to acquire the bottom temperature of the pot through the temperature acquisition module 10 according to the second detection cycle after controlling the cooking equipment to heat with the third power; determine the difference between the bottom temperature of the pot and the reference bottom temperature, the reference bottom temperature being the bottom temperature of the pot when the cooking equipment is controlled to heat with the second power; and control the cooking equipment to stop heating through the power control module 11 when the difference is within the target temperature difference range.

[0190] Optionally, the second detection cycle may be shorter than the first detection cycle.

[0191] Furthermore, the central processing module 12 is also used to acquire information on the amount of broth retained before controlling the cooking equipment to heat at the first power, and to determine the target temperature difference range based on the information on the amount of broth retained.

[0192] The cooking equipment provided in this embodiment of the invention includes a stove, which may include a gas stove or an induction cooker, etc., and this embodiment of the invention does not specifically limit it.

[0193] Figure 7 A schematic diagram of another cooking device provided in an embodiment of the present invention, as shown below. Figure 7As shown, optionally, the cooking device provided in this embodiment of the invention further includes a display module 13 and an instruction input module 14. The display module 13 is used to display preset broth retention information, and the instruction input module 14 is used to receive instructions from the user to select preset broth retention information. Both the display module 13 and the instruction input module 14 are communicatively connected to the central processing module 12.

[0194] Optionally, the broth retention information includes at least two preset broth retention information.

[0195] Specifically, the central processing module 12 is used to display preset soup retention information through the display module 13; when the instruction input module 14 receives an instruction from the user to select preset soup retention information, it determines the target temperature difference range based on the preset soup retention information selected by the user; otherwise, it determines the target temperature difference range based on the default preset soup retention information.

[0196] Furthermore, the preset broth retention information includes first preset broth retention information, second preset broth retention information, and third preset broth retention information.

[0197] The central processing module 12 is specifically used to determine the target temperature difference range as [α, β] when it receives an instruction from the user to select the first preset soup retention amount.

[0198] When the user selects the second preset broth retention amount, the target temperature difference range is determined to be [β, γ).

[0199] When the user selects the third preset broth retention amount, the target temperature difference range is determined to be [γ, λ).

[0200] Where α < β < γ < λ.

[0201] It should be noted that the specific functional structure of each module in the cooking equipment and the specific process of the central processing module 12 executing the sauce reduction cooking method can be referred to the above embodiments, and will not be repeated here.

[0202] It should be understood that the various forms of processes shown above can be used, with steps reordered, added, or deleted. For example, the steps described in this invention can be executed in parallel, sequentially, or in different orders, as long as the desired result of the technical solution of this invention can be achieved, and this is not limited herein.

[0203] The specific embodiments described above do not constitute a limitation on the scope of protection of this invention. Those skilled in the art should understand that various modifications, combinations, sub-combinations, and substitutions can be made according to design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of this invention should be included within the scope of protection of this invention.

Claims

1. A method for reducing sauce during cooking, characterized in that, include: Control the cooking equipment to heat at the highest power level; Obtain the temperature of the bottom of the pot, and determine the temperature rise slope of the bottom of the pot based on the temperature of the bottom of the pot; When the temperature rise slope of the pot bottom meets the first preset condition, the cooking device is controlled to heat with a second heat level, which is less than the first heat level. When the temperature rise slope of the pot bottom meets the second preset condition, the cooking device is controlled to heat with a third heat level to reduce the sauce. The third heat level is greater than or equal to the second heat level. Wherein, the first preset condition is that the absolute value of the slope of the pot bottom heating is less than or equal to a first preset threshold; the second preset condition is that the slope of the pot bottom heating is greater than the first preset threshold; After controlling the cooking device to heat at a third power level, the method further includes: The temperature of the pot bottom is obtained according to the second detection cycle; Determine the difference between the bottom temperature of the pot and the reference bottom temperature, wherein the reference bottom temperature is the bottom temperature of the pot when the cooking device is heated with a second heat level; When the temperature difference is within the target temperature difference range, the cooking device is controlled to stop heating.

2. The cooking method for reducing sauce according to claim 1, characterized in that, Obtaining the temperature of the bottom of the pot and determining the temperature rise slope of the bottom of the pot based on the temperature of the bottom of the pot, including: The temperature of the bottom of the pot is obtained according to the first testing cycle; According to the formula Kx=(T) X -T X-1 The slope of the pot bottom temperature rise is determined by ) / t, where Kx is the slope of the pot bottom temperature rise in the Xth detection cycle, and T X T is the temperature of the pot bottom at the end of the Xth detection cycle. X-1 The temperature of the pot bottom at the start of the Xth detection cycle is t, where t is the first detection cycle and X is a positive integer.

3. The cooking method for reducing sauce according to claim 1, characterized in that, To obtain the temperature of the pot bottom, including: The temperature of the bottom of the pot is obtained according to the first testing cycle; The second detection cycle is shorter than the first detection cycle.

4. The method for reducing sauce and cooking according to claim 1, characterized in that, Before controlling the cooking equipment to heat at the first power level, it also includes: Obtain the broth retention information, and determine the target temperature difference range based on the broth retention information.

5. The method for reducing sauce and cooking according to claim 4, characterized in that, The soup retention information includes at least two preset soup retention information; Obtaining information on the amount of broth retained, and determining the target temperature difference range based on the information on the amount of broth retained, includes: The cooking device is controlled to display the preset broth retention information; When a user is given an instruction to select the preset broth retention amount, the target temperature difference range is determined based on the user-selected preset broth retention amount; otherwise, the target temperature difference range is determined based on the default preset broth retention amount.

6. The cooking method for reducing sauce according to claim 5, characterized in that, The preset soup retention information includes a first preset soup retention information, a second preset soup retention information, and a third preset soup retention information; When a user selects the preset broth retention amount information, the target temperature difference range is determined based on the selected broth retention amount information, including: When the user selects the first preset soup retention amount information, the target temperature difference range is determined to be [α, β); When the user selects the second preset soup retention amount information, the target temperature difference range is determined to be [β, γ); When a user is received to select the third preset soup retention amount information, the target temperature difference range is determined to be [γ, λ); Where α < β < γ < λ.

7. A cooking device, characterized in that, It includes a temperature acquisition module, a fire control module, and a central processing module; The temperature acquisition module is used to detect the temperature of the bottom of the pot; The fire control module is used to control the firepower of the cooking equipment; The central processing module is communicatively connected to the temperature acquisition module and the fire control module, respectively, and is used to execute the sauce reduction cooking method according to any one of claims 1-6.

8. The cooking apparatus according to claim 7, characterized in that, The cooking device also includes a display module and an instruction input module; The display module is used to display preset broth retention information; The instruction input module is used to receive instructions from the user to select the preset broth retention amount; Both the display module and the instruction input module are communicatively connected to the central processing module.

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