Cooking equipment, control method and device thereof and storage medium

Abstract

The invention discloses cooking equipment, a control method and device thereof and a storage medium, the cooking equipment comprises a pot, an emulsifying device, a stirring device and a cover body, and the method comprises the following steps: obtaining working parameters of the cooking equipment; if it is determined that the cooking equipment enters an emulsifying stage based on the working parameters, the stirring device is controlled to conduct stirring at least once, and liquid in the pot is emulsified through the emulsifying device. Due to the introduction of the emulsifying device, the emulsifying efficiency can be improved based on the emulsifying holes, and the soup is promoted to become thick. Besides, the stirring device is controlled to stir at least once in the emulsifying stage, so that the speed of the liquid passing through the emulsifying device is further increased, collision of fat and protein in the liquid is promoted, the fat is wrapped by the protein or protein or water molecules are wrapped by the fat, stable emulsion is formed, the thickening degree of the thick soup is increased, and the emulsifying efficiency is improved.

Description

Technical Field

[0001] The present invention relates to the technical field of electrical appliances, and in particular to a cooking device and a control method, device and storage medium thereof. Background Art

[0002] In order to improve the color, aroma and taste of soup, it is often necessary to emulsify the soup. Proper emulsification can not only make the soup appear milky white and appetizing, but also improve the taste of the soup and greatly increase consumers' appetite.

[0003] In the related art, cooking equipment with soup thickening function often uses exhaust to make the liquid in the pot boil. The bubbles generated by the boiling phenomenon of the liquid and other foods violently hit the solid food, causing the solid food to be gradually torn apart, so that the water and the torn food are mixed together to make the soup thick. However, this process only uses the boiling of the food itself, and there are defects such as limited thickening degree of the soup and low emulsification efficiency. Summary of the invention

[0004] In view of this, an embodiment of the present application provides a cooking device and a control method, device and storage medium thereof, aiming to effectively improve the emulsification effect of soup.

[0005] In a first aspect, an embodiment of the present application provides a control method for a cooking device, the cooking device comprising: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover located on the pot, the method comprising:

[0006] Obtaining working parameters of the cooking device;

[0007] When it is determined based on the working parameters that the cooking device enters the emulsification stage, the stirring device is controlled to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

[0008] In some embodiments, the method further comprises:

[0009] Obtaining cooking parameters of the cooking device;

[0010] A preset rotation speed of the stirring device is determined based on the cooking parameter, and / or a first preset time duration and / or a preset number of times indicating exiting the emulsification stage.

[0011] In some embodiments, determining the preset rotation speed of the stirring device based on the cooking parameter, and / or indicating a first preset duration and / or a preset number of times for exiting the emulsification stage, comprises:

[0012] determining, based on the cooking parameter, a degree of emulsification corresponding to the cooking parameter;

[0013] At least one of the preset rotation speed, the first preset time length, and the preset number of times, which are positively correlated with the emulsification degree, is determined based on the emulsification degree.

[0014] In some embodiments, controlling the stirring device to perform at least one stirring comprises:

[0015] The stirring device is controlled to perform each stirring at the preset speed.

[0016] In some embodiments, if the preset number of times is at least two, controlling the stirring device to stir at least twice includes:

[0017] When entering the emulsification stage, the stirring device is controlled to start stirring once, and the stirring is stopped when the duration of the stirring is greater than or equal to the second preset time, and the next stirring is started when the duration of the stopped stirring is greater than or equal to the third preset time.

[0018] In some embodiments, the method further comprises:

[0019] Counting the cumulative duration of stirring during the emulsification stage, and / or counting the cumulative number of stirring times during the emulsification stage;

[0020] If the accumulated duration is greater than or equal to the first preset duration, and / or the accumulated number of times is greater than or equal to the preset number of times, then the emulsification stage is exited.

[0021] In some embodiments, determining that the cooking device enters the emulsification stage based on the working parameters includes:

[0022] After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the cooking device enters the emulsifying stage.

[0023] In some embodiments, before determining that the cooking device enters the emulsification stage based on the operating parameters, the method further includes:

[0024] If it is determined based on the working parameters that the cooking device is in a heating stage and the working temperature reaches a set temperature threshold, the stirring device is controlled to stir at least once.

[0025] In a second aspect, an embodiment of the present application provides a control device for a cooking device, the cooking device comprising: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover located on the pot, the control device comprising:

[0026] An acquisition module, used for acquiring working parameters of the cooking device;

[0027] The stirring control module is used to determine that the cooking device enters the emulsification stage based on the working parameters, and then control the stirring device to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

[0028] In a third aspect, an embodiment of the present application provides a cooking device, comprising: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover located on the pot, wherein the stirring device enables the liquid in the pot to be emulsified through the emulsifying device.

[0029] In some embodiments, the cooking device further includes: a processor and a memory for storing a computer program that can be run on the processor, wherein the processor, when running the computer program, executes the steps of the method described in the first aspect of the embodiment of the present application.

[0030] In some embodiments, the emulsification device comprises:

[0031] A spacer is used to separate the stirring device and the cover, the spacer has a supporting portion for supporting the pot, and an emulsification hole is provided on the spacer for emulsifying the liquid in the pot; the stirring device is located between the spacer and the pot.

[0032] In some embodiments, the bottom wall of the spacer is in an upwardly concave arc shape corresponding to the area of ​​the stirring device, and the emulsification hole is arranged on the upper part of the bottom wall of the spacer; the edge of the stirring device is within the coverage of the arc; the outer periphery of the arc-shaped bottom of the spacer is a straight section; the radial distance between the side wall of the spacer and the side wall of the pot is not more than 30 mm; a transition wall is formed between the bottom wall and the side wall of the pot, and the lowest point of the bottom wall of the spacer is lower than the connection between the side wall of the pot and the transition wall.

[0033] In a fourth aspect, an embodiment of the present application provides a storage medium on which a computer program is stored. When the computer program is executed by a processor, the steps of the method described in the first aspect of the embodiment of the present application are implemented.

[0034] The technical solution provided by the embodiment of the present application, the cooking equipment includes: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover body located above the pot, and the method includes: obtaining the working parameters of the cooking equipment; based on the working parameters, determining that the cooking equipment enters the emulsifying stage, then controlling the stirring device to stir at least once, so that the liquid in the pot is emulsified through the emulsifying device. Due to the introduction of the emulsifying device, the emulsification efficiency can be improved based on the emulsifying device, and the soup can be promoted to become thick. In addition, controlling the stirring device to stir at least once during the emulsification stage can promote the precipitation of fat-rich ingredients in the soup, and then through stirring, the speed of the liquid passing through the emulsifying device is further increased, and the collision of fat and protein in the liquid is promoted, so that the protein wraps the fat or the fat wraps the protein or water molecules to form a stable emulsion, thereby increasing the degree of thickening of the soup and improving the emulsification efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0035] Figure 1 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present application;

[0036] Figure 2 This is a schematic diagram of the structure of an emulsification device according to an embodiment of the present application;

[0037] Figure 3 This is a schematic diagram of the structure of the emulsifying device and the cooker in accordance with an embodiment of the present application;

[0038] Figure 4 This is a schematic structural diagram of an emulsification device according to another embodiment of the present application;

[0039] Figure 5 This is a schematic diagram of the structure of the emulsifying device and the cooker in another embodiment of the present application;

[0040] Figure 6 This is a flow chart of a control method for a cooking device according to an embodiment of the present application;

[0041] Figure 7 This is a schematic diagram of the structure of a control device for a cooking device according to an embodiment of the present application;

[0042] Figure 8 This is another structural schematic diagram of the cooking device according to an embodiment of the present application. DETAILED DESCRIPTION

[0043] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0044] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as those commonly understood by those skilled in the art to which this application belongs. The terms used herein in the specification of this application are only for the purpose of describing specific embodiments and are not intended to limit this application.

[0045] An embodiment of the present application provides a method for controlling a cooking device, where the cooking device may be a kitchen cooking device such as an electric rice cooker, an electric rice cooker, or an electric pressure cooker.

[0046] For example, Figure 1 As shown, the cooking device may include: a pot body 101 , a cover body 102 , a pot 103 , an emulsifying device 104 and a stirring device 105 .

[0047] Here, the pot body 101 and the cover body 102 form the shell of the cooking device. The inner cavity of the pot body 101 can be reasonably designed according to the needs. For example, the inner cavity of the pot body 101 is used to accommodate the pot 103. The pot body 101 can be designed to be cylindrical or square, which is not limited in the embodiment of the present application. The cover body 102 is used to cover the pot body 101. For example, the cover body 102 can be hinged on the pot body 101 or designed separately from the pot body 101. A locking structure for locking and positioning is set between the cover body 102 and the pot body 101. In this way, after the cover body 102 covers the pot body 101, the pot 103 can be sealed in the pot body 101.

[0048] It should be noted that, in other embodiments, the pot body 101 may be omitted so that the pot 103 is directly matched with the cover body 102, thereby simplifying the structural design of the cooking device.

[0049] Here, the emulsifying device 104 is disposed in the pot 103, and the stirring device 105 is disposed at the bottom of the pot 103, that is, the stirring device 105 is located between the bottom of the pot 103 and the emulsifying device 104. The stirring device 105 includes a stirring blade 1051 and a motor 1052 for driving the stirring blade 1051 to rotate, and can stir the liquid between the bottom of the pot 103 and the emulsifying device 104 to accelerate the flow of the liquid.

[0050] It is understood that the inner pot of the cooking device of the embodiment of the present application includes: an emulsifying device 104 as an inner pot and a pot 103 as an outer pot. The pot 103 can be fixed in the pot body 101 or designed separately from the pot body 101. For the structure of the separate design, the pot 103 can be taken out of the pot body 101.

[0051] It is understandable that the cooking device may further include a heating device 106 for heating the food in the pot 103 to cook the food. Exemplarily, the heating device 106 may be an electric heating wire or electric heating sheet in contact with the pot 103, or an electromagnetic coil not in contact with the pot, which is not limited in the present embodiment of the application.

[0052] It should be noted that, in the cooking device of the embodiment of the present application, the emulsifying cavity formed in the emulsifying device 104 serving as the inner pot is used to hold food materials, that is, the food materials are held on the emulsifying device 104. Since the stirring device 105 is located below the emulsifying device 104, the stirring device 105 will not directly stir the food materials during the stirring process, and will not cause the problem of food being broken.

[0053] The ingredients in the embodiments of the present application may be cereals such as rice, black rice, red beans, black beans, and soybeans, or meat ingredients such as pork, beef, mutton, chicken, and fish, but the embodiments of the present application are not limited to this.

[0054] Here, the emulsifying device 104 is located between the pot 103 and the cover 102, and an emulsifying cavity is formed between the emulsifying device 104 and the cover 102. The emulsifying hole 1041 is provided on the emulsifying device 104, so that the liquid level in the pot 103 rises in a boiling state, and the emulsification can be accelerated through the emulsifying hole 1041 on the emulsifying device 104. It can be understood that the cooking liquid level in the pot 103 rises, and the liquid enters the emulsifying cavity through the emulsifying hole 1041 of the emulsifying device 104. In this process, since the liquid suddenly passes through the small space of the emulsifying hole from a large space, and under the pressure difference condition, the liquid flow rate will be greatly increased, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules; after the liquid passes through the pressurization process, this situation of protein wrapping fat or fat wrapping protein will form a stable emulsion, which will promote the soup to be more rich and milky, thereby achieving the effect of emulsification and thickening.

[0055] Exemplarily, the emulsifying device 104 includes: a spacer 1042, the spacer 1042 is used to separate the pot 103 and the cover 102, the spacer 1042 has a supporting portion for supporting on the pot 103, and an emulsifying hole 1041 is provided on the spacer 1042 for emulsifying the liquid jet in the pot 103, and the stirring device 105 is located between the spacer 1042 and the pot 103.

[0056] Exemplarily, considering that the pressure or temperature of the liquid in the middle area of ​​the pot 103 is higher, the emulsification hole 1041 can be set in the middle area of ​​the spacer 1042. In this way, when the liquid level in the middle area of ​​the pot 103 overflows first, the emulsification hole 1041 in this area can be drained, so that the liquid suddenly passes through the small space from the large space, and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continue to collide during the pressurization process and be collided into smaller particles, which will promote protein to wrap fat or fat to wrap protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0057] Exemplarily, the bottom of the spacer 1042 is low at the outer edge and high in the middle, which is beneficial for overflow drainage when the liquid level in the pot 103 rises in a boiling state, and can also avoid the position of the stirring device.

[0058] For example, Figure 2 As shown, the spacer 1042 of the emulsifying device 104 is cylindrical, and the upper edge of the cylindrical spacer 1042 forms a flange, which can be used as a support portion supported on the pot 103, and at least one emulsifying hole 1041 is provided on the bottom wall of the cylindrical spacer 1042. Preferably, as Figure 2 As shown, at least one circle of emulsification holes arranged at intervals can be set on the bottom wall of the cylindrical spacer 1042.

[0059] like Figure 3 As shown, in the emulsification stage, the liquid in the pot 103 can be accelerated to flow under the action of the stirring device and drained through the emulsification hole 1041 (as shown in FIG. Figure 3 As shown by the arrow in the figure, the liquid suddenly passes through the small space from the large space, and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0060] For example, Figure 4 As shown, the spacer 1042 of the emulsifying device 104 is cylindrical, and the upper edge of the cylindrical spacer 1042 forms a flange, which can be used as a support portion supported on the pot 103. At least one first emulsifying hole 1041a is provided on the bottom wall of the cylindrical spacer 1042, and at least one second emulsifying hole 1041b is provided on the side wall of the cylindrical spacer 1042. Preferably, as Figure 4 As shown, at least one circle of first emulsification holes 1041a arranged at intervals may be provided on the bottom wall of the cylindrical spacer 1042. The second emulsification holes 1041b provided on the side wall may be arranged at an angle staggered with the first emulsification holes 1041a on the bottom wall in the circumferential direction, for example, at an angle α, so that the emulsification holes in the circumferential direction may be arranged evenly, which is beneficial to accelerating the emulsification efficiency and making the emulsion mixed evenly.

[0061] like Figure 5 As shown, in the emulsification stage, the liquid in the pot 103 can be accelerated by the stirring device and drained through the first emulsification hole 1041a and the second emulsification hole 1041b (as shown in FIG. Figure 5As shown by the arrow in the figure, the liquid suddenly passes through the small space from the large space, and under the pressure difference condition, the liquid flow rate will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide during the pressurization process and be collided into smaller particles, which promotes protein to wrap fat or fat to wrap protein or water molecules, thereby better improving the emulsification efficiency and emulsification effect.

[0062] For example, Figure 1 As shown, the bottom wall of the spacer 1042 corresponding to the stirring device 105 is in an upwardly concave arc shape, and the emulsifying hole 1041 is provided at the upper part of the bottom wall of the spacer 1042; the edge of the stirring device 105 is within the coverage range of the arc shape. The upwardly concave arc shape is conducive to guiding the rotating liquid during the stirring process, and can avoid the position of the stirring device 105, thereby better meeting the structural design of the cooking device of the embodiment of the present application.

[0063] Exemplarily, the arc bottom periphery of the spacer 1042 is a straight section. It is understandable that, since the food is contained in the emulsifying device 104, the arc bottom periphery adopts a straight section structural design, which can effectively ensure the containing space inside the emulsifying device 104.

[0064] Exemplarily, the radial distance between the side wall of the spacer 1042 and the side wall of the pot 103 is not greater than 30 mm. It can be understood that the channel formed by the radial distance is conducive to the drainage of the liquid and emulsification through the emulsification holes 1041 on the spacer 1042 when the stirring device 105 stirs. In addition, by reducing the radial distance, the internal volume of the spacer 1042 can be made as large as possible.

[0065] Exemplarily, a transition wall is formed between the bottom wall and the side wall of the pot 103, and the lowest point of the bottom wall of the spacer 1042 is lower than the connection between the side wall and the transition wall of the pot 103. It can be understood that the above structural design can make the internal space of the emulsifying device 104 as large as possible, and make the space between the pot 103 and the emulsifying device 104 as small as possible, so that when the stirring device 105 stirs, the drainage speed increases, which leads to a larger pressure difference when the rotating liquid passes through the emulsifying hole 1041, which is conducive to improving the emulsification effect and improving the emulsification efficiency.

[0066] For example, the cooking device of the embodiment of the present application may further include a pressure sensor for detecting a working pressure value and / or a temperature sensor for detecting a working temperature value. The cooking device also includes a control device, which is connected to the heating device and can obtain the aforementioned working pressure value and / or working temperature value, and control the operation of the heating device based on the cooking program.

[0067] Here, the temperature sensor is used to detect the temperature value of the liquid during the heating process. For example, the temperature sensor can be set at the bottom of the pot 103 and in contact with the outer surface of the pot 103. The temperature of the liquid during the cooking process can be reflected based on the detected temperature of the outer surface of the pot 103. The temperature sensor can also be set in the cooking cavity 1031 to directly detect the temperature of the liquid during the cooking process. The temperature sensor can be a thermistor sensor or a thermocouple sensor, which is not limited in the embodiments of the present application.

[0068] Here, the pressure sensor is used to detect the working pressure value inside the cooking device during the heating process.

[0069] It should be noted that the pot 103 can be made of a material with good thermal conductivity, and the temperature sensor does not need to be in direct contact with the food. The temperature of the food during the cooking process can be reflected based on the temperature of the outer surface of the pot 103. If the pot 103 is made of a material with good thermal conductivity, the heat generated by the heating device can be quickly transferred to the food in the pot 103. Exemplarily, the pot 103 can be made of stainless steel and / or aluminum.

[0070] For example, a human-computer interaction unit ( Figure 1 The control device is connected to the human-machine interaction unit to receive instructions input by the user and / or output indication information to the user. The human-machine interaction unit may include but is not limited to: at least one of a button, a rotary switch, a touch screen, a display screen, an indicator light, and a buzzer.

[0071] The present application embodiment provides a control method for a cooking device, such as Figure 6 As shown, the control method includes:

[0072] Step 601, obtaining the working parameters of the cooking equipment.

[0073] Here, the working parameters of the cooking device may include at least one of the following: a working temperature value, a working pressure value, and a cooking time.

[0074] It is understandable that the control device of the cooking device can obtain the current working temperature value based on the temperature sensor and / or the current working pressure value based on the pressure sensor, and the control device of the cooking device can determine the current cooking time based on the timer.

[0075] Step 602: It is determined based on the working parameters that the cooking device has entered an emulsification stage, and the stirring device is controlled to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

[0076] It can be understood that the control device of the cooking equipment determines that the cooking program has entered the emulsification stage based on the acquired working parameters, and then controls the stirring device to stir at least once. The stirring action can accelerate the flow of the boiling liquid in the pot, thereby accelerating the emulsification of the liquid in the pot through the emulsification holes of the emulsification device.

[0077] In the embodiment of the present application, due to the introduction of the emulsification device, the emulsification efficiency can be improved based on the emulsification hole, and the soup can be promoted to become thick. In addition, during the emulsification stage, the stirring device is controlled to stir at least once. Since the liquid in the pot has boiled, the fat-rich ingredients in the soup can be promoted to precipitate. Then, through the stirring of the stirring device, the speed of the liquid passing through the emulsification device is further increased, and the collision of fat and protein in the liquid is promoted, so that the protein wraps the fat or the fat wraps the protein or water molecules to form a stable emulsion, thereby increasing the degree of thickening of the soup and improving the emulsification efficiency.

[0078] Exemplarily, determining that the cooking device enters the emulsification stage based on the working parameters includes:

[0079] It is determined that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, and it is determined that the cooking device enters the emulsifying stage.

[0080] It is understandable that the cooking device can intelligently identify whether the emulsification device is in place, whether the emulsification function is triggered, and whether the pre-stage before the emulsification stage has been completed, and determine whether the cooking device has entered the emulsification stage based on the aforementioned identification results. In other words, the control device of the cooking device can obtain working parameters related to determining the above-mentioned states, and intelligently identify whether the cooking program has entered the emulsification stage. Specifically, a combined determination can be made in combination with at least one of the cooking time, the working temperature value, and the working pressure value, and then the stirring control of the stirring device can be automatically turned on in the emulsification stage.

[0081] Considering that the emulsification control of the embodiment of the present application is based on the emulsification device, if the user forgets to place the emulsification device before the cooking device starts cooking, it will cause the emulsification control to fail and the emulsification effect of the soup to be poor. Based on this, the cooking device can obtain a detection signal of whether the emulsification device is in place, and then intelligently identify whether the emulsification device is in place. Exemplarily, the detection signal can be triggered by a physical trigger device, for example, by a physical button or sensor. Since the top of the emulsification device has a flange, after the emulsification device is placed, the flange can be snapped or overlapped on the protrusion of the pot body. Therefore, a contact sensor or a non-contact sensor can be set on the protrusion, for example, a pressure sensor, a Hall sensor, a photoelectric sensor or other sensor devices can be set to detect whether the emulsification device is in place. For example, a micro switch can also be set on the protrusion, and after the emulsification device is placed in place, the micro switch is triggered to generate an in-place signal.

[0082] Exemplarily, an emulsification function button may be provided on the cooking device, and if the cooking device recognizes that the emulsification function button is triggered, it determines that the emulsification function is triggered.

[0083] It should be noted that before the cooking equipment enters the emulsification stage, it has a pre-stage of cooking the soup ingredients, and then enters the emulsification stage to perform emulsification control based on the food being cooked. Among them, the pre-stage may include: heating stage, pressure-increasing stage and pressure-maintaining stage. The cooking equipment can determine that the pre-stage before the emulsification stage has been completed when the pressure-maintaining stage reaches the set time, and then emulsification control can be performed after the food is cooked. At this time, the high temperature in the pot accelerates the precipitation of fat-rich ingredients such as meat in the soup, and then through emulsification control, it is beneficial to improve the emulsification effect of the soup.

[0084] It should be noted that, unlike the related art in which emulsification control is performed based on exhaust pressure relief, that is, exhaust pressure relief is used to raise the cooking liquid level in the cooker, and the liquid is emulsified through the emulsification holes of the emulsification device, the emulsification control of the embodiment of the present application introduces stirring of a stirring device, and stirring is used to accelerate the flow of the liquid, so that the liquid flows through the emulsification holes of the emulsification device for emulsification, which can omit exhaust control and effectively solve the defects of noise or overflow generated by the high-pressure exhaust process.

[0085] In some embodiments, in order to achieve adjustable emulsification degree during the emulsification process, the control method further includes:

[0086] Obtaining cooking parameters of the cooking device;

[0087] A preset rotation speed of the stirring device is determined based on the cooking parameter, and / or a first preset time duration and / or a preset number of times indicating exiting the emulsification stage.

[0088] Here, the cooking device can obtain cooking parameters indicating the degree of emulsification input by the user. The cooking parameters can be input by the user through a human-computer interaction unit on the cooking device. For example, a button or touch screen for selecting the degree of emulsification can be set on the cooking device, or the cooking parameter can be wirelessly transmitted to the cooking device by the user through a communication device such as a handheld terminal (for example, a mobile phone). The embodiments of the present application are not limited to this.

[0089] Exemplarily, the cooking parameters may include at least one of the following:

[0090] Get a food type parameter indicating the type of food;

[0091] Gets the gear parameter indicating the cooking gear.

[0092] Exemplarily, the user can select a food type based on the human-computer interaction unit of the cooking device, and the cooking device can obtain a food type parameter indicating the food type based on the instruction input by the user. For example, the food type can include at least one of the following: pig's trotter, beef brisket, spare ribs, chicken, and fish, and different food types can correspond to different emulsification degrees, wherein the emulsification degrees of pig's trotter, beef brisket, spare ribs, chicken, and fish decrease in sequence.

[0093] For example, the user can select the gear parameter of the cooking gear based on the human-computer interaction unit of the cooking device, for example, the gear parameter of the rated power of the cooking operation can be selected, and the cooking device can obtain the gear parameter indicating the cooking gear based on the instruction input by the user. It can be understood that as the rated power decreases, the corresponding emulsification degree can be weakened.

[0094] Exemplarily, the cooking parameter may be a parameter that directly indicates the emulsification degree. In an application example, the human-computer interaction unit of the cooking device may be provided with an emulsification degree button, and the user may select an emulsification degree option through the emulsification degree button, and the emulsification degree option may divide the emulsification degree into: strong, medium, and weak, so that the control device of the cooking device may determine the corresponding emulsification degree based on the emulsification degree option input by the user.

[0095] Exemplarily, the determining of the preset rotation speed of the stirring device based on the cooking parameter, and / or the first preset duration and / or the preset number of times of exiting the emulsification stage, includes:

[0096] determining, based on the cooking parameter, a degree of emulsification corresponding to the cooking parameter;

[0097] At least one of the preset rotation speed, the first preset time length, and the preset number of times, which are positively correlated with the emulsification degree, is determined based on the emulsification degree.

[0098] It can be understood that the emulsification degree can be positively correlated with at least one of the preset speed of the stirring device, the first preset time indicating the cumulative stirring working time in the emulsification stage, and the preset number indicating the cumulative stirring working times in the emulsification stage, that is, the emulsification degree of the emulsification control can be adjusted based on at least one of the preset speed, the first preset time, and the preset number. For example, as the emulsification degree increases, at least one of the preset speed, the first preset time, and the preset number can be increased.

[0099] In some embodiments, controlling the stirring device to perform at least one stirring comprises:

[0100] The stirring device is controlled to perform each stirring at the preset speed.

[0101] It can be understood that each stirring in the emulsification stage is performed at a preset rotation speed, so that the emulsification effect can be stabilized.

[0102] In some embodiments, if the preset number of times is at least two, controlling the stirring device to stir at least twice includes:

[0103] When entering the emulsification stage, the stirring device is controlled to start stirring once, and the stirring is stopped when the duration of the stirring is greater than or equal to the second preset time, and the next stirring is started when the duration of the stopped stirring is greater than or equal to the third preset time.

[0104] It is understandable that introducing multiple stirrings during the emulsification stage and introducing an interval of stopping stirring between two adjacent stirrings is beneficial to the mixing of the emulsion and the soup after emulsification through the emulsification holes, and can also reduce the heat caused by the stirring device working continuously for too long, thereby extending the service life of the stirring device.

[0105] In some embodiments, the control method further includes:

[0106] Counting the cumulative duration of stirring during the emulsification stage, and / or counting the cumulative number of stirring times during the emulsification stage;

[0107] If the accumulated duration is greater than or equal to the first preset duration, and / or the accumulated number of times is greater than or equal to the preset number of times, then the emulsification stage is exited.

[0108] It can be understood that the control strategy based on the cumulative duration and / or the cumulative number of times can enrich the strategy for adjusting the emulsification degree, thereby better adjusting the emulsification degree of emulsification control.

[0109] Exemplarily, the preset speed ranges from 20 to 1000 rpm. It should be noted that if the preset speed is too slow, the purpose of improving the emulsification efficiency cannot be achieved. If the preset speed is too fast, vibration noise is easily generated, and the food is crushed by impact. Based on this, selecting a suitable speed range is conducive to improving the effect of emulsification control.

[0110] Exemplarily, the first preset time length is ≥ 1 minute, which can meet basic emulsification control requirements.

[0111] In an application example, the emulsification degree is divided into three gears: strong, medium, and weak, wherein the preset speed of each gear is 600 rpm, and the control of the emulsification degree is distinguished by the above-mentioned first preset time length, wherein the first preset time length corresponding to the "strong" gear is 10 minutes, the first preset time length corresponding to the "medium" gear is 5 minutes, and the first preset time length corresponding to the "weak" gear is 3 minutes.

[0112] In another application example, the emulsification degree is divided into three gears: strong, medium, and weak, wherein the first preset time length of each gear is 5 minutes, and the control of the emulsification degree is distinguished by the above-mentioned preset speed, wherein the preset speed corresponding to the "strong" gear is 1000 rpm, the preset speed corresponding to the "medium" gear is 600 rpm, and the preset speed corresponding to the "weak" gear is 300 rpm.

[0113] In some embodiments, before determining based on the working parameters that the cooking device enters the emulsification stage, the control method may further include:

[0114] If it is determined based on the working parameters that the cooking device is in a heating stage and the working temperature reaches a set temperature threshold, the stirring device is controlled to stir at least once.

[0115] Exemplarily, based on the current cooking time and the set time interval of each cooking stage, it can be determined that the cooking device is in the heating stage and the working temperature reaches the set temperature threshold, for example, a value in the range of 75 to 85°C, and the stirring is controlled to be performed at least once. In this way, the food in the cooking device is stirred at least once during the heating stage before boiling, which can not only accelerate the boiling of the food, but also effectively promote the emulsification effect of the soup.

[0116] The stirring control in the above-mentioned heating stage can be controlled based on the set stirring times and / or stirring duration, which is not limited in the embodiments of the present application.

[0117] In order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a control device of a cooking device, which corresponds to the control method of the cooking device mentioned above, and each step in the embodiment of the control method of the cooking device mentioned above is also fully applicable to the embodiment of the control device of the cooking device.

[0118] like Figure 7 As shown, the control device of the cooking device includes: an acquisition module 701 and a stirring control module 702. The acquisition module 701 is used to acquire the working parameters of the cooking device; the stirring control module 702 is used to determine that the cooking device enters the emulsification stage based on the working parameters, and then control the stirring device to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

[0119] In some embodiments, the acquisition module 701 is also used to acquire cooking parameters of the cooking device; the control device also includes a determination module 703, which is used to determine a preset rotation speed of the stirring device based on the cooking parameters, and / or, to characterize a first preset time and / or preset number of times for exiting the emulsification stage.

[0120] In some embodiments, the determination module 703 determines the preset rotation speed of the stirring device based on the cooking parameter, and / or indicates a first preset time duration and / or a preset number of times for exiting the emulsification stage, including:

[0121] determining, based on the cooking parameter, a degree of emulsification corresponding to the cooking parameter;

[0122] At least one of the preset rotation speed, the first preset time length, and the preset number of times, which are positively correlated with the emulsification degree, is determined based on the emulsification degree.

[0123] In some embodiments, the stirring control module 702 controls the stirring device to perform at least one stirring, including:

[0124] The stirring device is controlled to perform each stirring at the preset speed.

[0125] In some embodiments, if the preset number of times is at least two, the stirring control module 702 controls the stirring device to stir at least twice, including:

[0126] When entering the emulsification stage, the stirring device is controlled to start stirring once, and the stirring is stopped when the duration of the stirring is greater than or equal to the second preset time, and the next stirring is started when the duration of the stopped stirring is greater than or equal to the third preset time.

[0127] In some embodiments, the stirring control module 702 is further configured to:

[0128] Counting the cumulative duration of stirring during the emulsification stage, and / or counting the cumulative number of stirring times during the emulsification stage;

[0129] If the accumulated duration is greater than or equal to the first preset duration, and / or the accumulated number of times is greater than or equal to the preset number of times, then the emulsification stage is exited.

[0130] In some embodiments, the stirring control module 702 determines that the cooking device enters the emulsification stage based on the working parameters, including:

[0131] After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the cooking device enters the emulsifying stage.

[0132] In some embodiments, before determining based on the working parameters that the cooking device enters the emulsification stage, the stirring control device 702 is also used to: determine based on the working parameters that the cooking device is in the heating stage and the working temperature reaches a set temperature threshold, then control the stirring device to stir at least once.

[0133] In actual application, the acquisition module 701, the stirring control module 702 and the determination module 703 can be implemented by a processor of the cooking device. Of course, the processor needs to run the computer program in the memory to realize its function.

[0134] It should be noted that: the control device of the cooking device provided in the above embodiment only uses the division of the above program modules as an example when controlling the cooking device. In actual application, the above processing can be assigned to different program modules as needed, that is, the internal structure of the device is divided into different program modules to complete all or part of the above-described processing. In addition, the control device of the cooking device provided in the above embodiment and the control method embodiment of the cooking device belong to the same concept. The specific implementation process is detailed in the method embodiment and will not be repeated here.

[0135] Based on the hardware implementation of the above program modules, and in order to implement the method of the embodiment of the present application, the embodiment of the present application also provides a cooking device. Figure 8 Only an exemplary structure of the cooking device is shown, not all structures, and can be implemented as needed. Figure 8 Partial or complete structure shown.

[0136] like Figure 8 As shown, the cooking device 800 provided in the embodiment of the present application includes: at least one processor 801, a memory 802 and a user interface 803. The various components in the cooking device 800 are coupled together through a bus system 804. It can be understood that the bus system 804 is used to realize the connection and communication between these components. In addition to the data bus, the bus system 804 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, in Figure 8 Various buses are labeled as bus system 804 .

[0137] like Figure 1 As shown, the cooking device of the embodiment of the present application may further include: a pot body 101, a cover body 102, a pot 103, an emulsifying device 104 and a stirring device 105. For details, please refer to the above related descriptions, which will not be repeated here.

[0138] The user interface 803 in the embodiment of the present application can be set on the control panel of the cooking device, for example, it can include but is not limited to: at least one of: a button, a rotary switch, a touch screen, a display screen, an indicator light and a buzzer.

[0139] The memory 802 in the embodiment of the present application is used to store various types of data to support the operation of the cooking device. Examples of such data include: any computer program used to operate on the cooking device.

[0140] The control method of the cooking device disclosed in the embodiment of the present application can be applied to the processor 801, or implemented by the processor 801. The processor 801 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the control method of the cooking device can be completed by the hardware integrated logic circuit or software instructions in the processor 801. The above-mentioned processor 801 can be a general processor, a digital signal processor (DSP, Digital Signal Processor), or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components, etc. The processor 801 can implement or execute the various methods, steps and logic block diagrams disclosed in the embodiment of the present application. The general processor can be a microprocessor or any conventional processor, etc. In combination with the steps of the method disclosed in the embodiment of the present application, it can be directly embodied as a hardware decoding processor to execute, or it can be executed by a combination of hardware and software modules in the decoding processor. The software module can be located in a storage medium, which is located in the memory 802, and the processor 801 reads the information in the memory 802, and completes the steps of the control method of the cooking device provided in the embodiment of the present application in combination with its hardware.

[0141] In an exemplary embodiment, the cooking device can be implemented by one or more application specific integrated circuits (ASIC), DSP, programmable logic device (PLD), complex programmable logic device (CPLD), field programmable gate array (FPGA), general processor, controller, microcontroller (MCU), microprocessor, or other electronic components to perform the aforementioned method.

[0142] It can be understood that the memory 802 can be a volatile memory or a non-volatile memory, and can also include both volatile and non-volatile memories. Among them, the non-volatile memory can be a read-only memory (ROM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), an electrically erasable programmable read-only memory (EEPROM), a magnetic random access memory (FRAM), a flash memory, a magnetic surface memory, an optical disk, or a compact disc read-only memory (CD-ROM); the magnetic surface memory can be a disk memory or a tape memory. The volatile memory can be a random access memory (RAM), which is used as an external cache. By way of example and not limitation, many forms of RAM are available, such as static random access memory (SRAM), synchronous static random access memory (SSRAM), dynamic random access memory (DRAM), synchronous dynamic random access memory (SDRAM), double data rate synchronous dynamic random access memory (DDRSDRAM), enhanced synchronous dynamic random access memory (ESDRAM), synchronous link dynamic random access memory (SLDRAM, SyncLink Dynamic Random Access Memory), and direct RAM bus random access memory (DRRAM, Direct Rambus Random Access Memory).The memories described in the embodiments of the present application are intended to include, but are not limited to, these and any other suitable types of memories.

[0143] In an exemplary embodiment, the present application also provides a storage medium, namely a computer storage medium, which can be a computer-readable storage medium, for example, a memory 802 storing a computer program, and the computer program can be executed by a processor 801 of the cooking device to complete the steps of the method of the present application. The computer-readable storage medium can be a memory such as a ROM, a PROM, an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disk, or a CD-ROM.

[0144] It should be noted that: "first", "second", etc. are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence.

[0145] In the embodiments of the present application, unless otherwise clearly specified and limited, the first feature being "above" or "below" the second feature may include the first and second features being in direct contact, or may include the first and second features not being in direct contact but being in contact through another feature between them. Moreover, the first feature being "above", "above" and "above" the second feature includes the first feature being directly above and obliquely above the second feature, or simply indicates that the first feature is higher in level than the second feature. The first feature being "below", "below" and "below" the second feature includes the first feature being directly below and obliquely below the second feature, or simply indicates that the first feature is lower in level than the second feature.

[0146] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.

[0147] The above is only a specific implementation of the present application, but the protection scope of the present application is not limited thereto. Any technician familiar with the technical field can easily think of changes or substitutions within the technical scope disclosed in the present application, which should be included in the protection scope of the present application. Therefore, the protection scope of the present application should be based on the protection scope of the claims.

Claims

1. A method for controlling a cooking device, characterized in that: The cooking device comprises: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover located on the pot, and the method comprises: Obtaining working parameters of the cooking device; When it is determined based on the working parameters that the cooking device enters the emulsification stage, the stirring device is controlled to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

2. The method according to claim 1, characterized in that The method further comprises: Obtaining cooking parameters of the cooking device; A preset rotation speed of the stirring device is determined based on the cooking parameter, and / or a first preset time duration and / or a preset number of times indicating exiting the emulsification stage.

3. The method according to claim 2, characterized in that The step of determining the preset rotation speed of the stirring device based on the cooking parameter, and / or indicating a first preset time duration and / or a preset number of times for exiting the emulsification stage, comprises: determining, based on the cooking parameter, a degree of emulsification corresponding to the cooking parameter; At least one of the preset rotation speed, the first preset time duration, and the preset number of times, which are positively correlated with the emulsification degree, is determined based on the emulsification degree.

4. The method according to claim 2, characterized in that: The controlling the stirring device to perform at least one stirring comprises: The stirring device is controlled to perform each stirring at the preset speed.

5. The method according to claim 2, characterized in that: If the preset number of times is at least two, controlling the stirring device to stir at least twice includes: When entering the emulsification stage, the stirring device is controlled to start stirring once, and the stirring is stopped when the duration of the stirring is greater than or equal to the second preset time, and the next stirring is started when the duration of the stopped stirring is greater than or equal to the third preset time.

6. The method according to claim 5, characterized in that The method further comprises: Counting the cumulative duration of stirring during the emulsification stage, and / or counting the cumulative number of stirring times during the emulsification stage; If the accumulated duration is greater than or equal to the first preset duration, and / or the accumulated number of times is greater than or equal to the preset number of times, then the emulsification stage is exited.

7. The method according to claim 1, characterized in that The step of determining that the cooking device enters the emulsification stage based on the working parameters comprises: After determining that the emulsifying device is in place, the emulsifying function is triggered, and the pre-stage before the emulsifying stage is completed, it is determined that the cooking device enters the emulsifying stage.

8. The method according to claim 1, characterized in that Before determining that the cooking device enters the emulsification stage based on the working parameters, the method further includes: If it is determined based on the working parameters that the cooking device is in a heating stage and the working temperature reaches a set temperature threshold, the stirring device is controlled to perform stirring at least once.

9. A control device for a cooking device, characterized in that: The cooking device comprises: a pot, an emulsifying device located in the pot, a stirring device located between the pot and the emulsifying device, and a cover located on the pot, and the control device comprises: An acquisition module, used for acquiring working parameters of the cooking device; The stirring control module is used to determine that the cooking device enters the emulsification stage based on the working parameters, and then control the stirring device to stir at least once, so that the liquid in the pot is emulsified by the emulsification device.

10. A cooking device, characterized in that: The cooking device comprises: a pot, an emulsifying device in the pot, a stirring device between the pot and the emulsifying device, and a cover body above the pot, wherein the stirring device enables the liquid in the pot to be emulsified through the emulsifying device.

11. The cooking device according to claim 10, characterized in that The cooking device further comprises: a processor and a memory for storing a computer program that can be run on the processor, wherein the processor, when running the computer program, executes the steps of the method according to any one of claims 1 to 8.

12. The cooking device according to claim 10, characterized in that The emulsification device comprises: A spacer is used to separate the stirring device and the cover, the spacer has a supporting portion for supporting the pot, and an emulsification hole is provided on the spacer for emulsifying the liquid in the pot; the stirring device is located between the spacer and the pot.

13. The cooking device according to claim 12, characterized in that The bottom wall of the spacer is in an upwardly concave arc shape corresponding to the stirring device, and the emulsification hole is arranged at the upper part of the bottom wall of the spacer; The edge of the stirring device is within the coverage of the arc; the periphery of the arc bottom of the spacer is a straight section; The radial distance between the side wall of the spacer and the side wall of the cookware is not greater than 30 mm; a transition wall is formed between the bottom wall and the side wall of the cookware, and the lowest point of the bottom wall of the spacer is lower than the connection between the side wall of the cookware and the transition wall.

14. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 1 to 8 are implemented.

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