Cooking equipment, control method and device thereof, equipment and storage medium

Abstract

The invention discloses cooking equipment, a control method and device thereof, equipment and a storage medium. The cooking equipment comprises a pot body, a jet flow emulsifying device and a heating device, the heating device is used for heating the pot body, a cooking cavity is formed in the pot body, the jet flow emulsifying device is arranged in the cooking cavity, the jet flow emulsifying device at least comprises a jet flow hole, and the control method comprises the steps that the temperature change value of the cooking equipment in the set duration is obtained; based on the temperature change value and a set temperature change threshold value, the operation mode of the heating device is controlled, and the operation mode comprises a jet flow mode used for enabling liquid in the cooking cavity to flow into the jet flow emulsifying device based on the jet flow hole and a backflow mode used for enabling emulsified liquid to flow back into the cooking cavity based on the jet flow hole. Thus, the operation mode of the heating device is controlled through the temperature change value of the cooking equipment, dry burning can be effectively avoided, and the richness and taste of soup are improved.

Description

Technical Field

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

[0002] In order to improve the color, flavor and aroma of soup, it is often necessary to make the soup emulsified. In the related art, there is a cooking device equipped with a jet emulsifying device, which can not only make the soup look richer and milkier and more appetizing, but also improve the emulsification effect of the soup.

[0003] However, during the heating process of the cooking device, the liquid in the cooking cavity will continue to float up through the jet emulsification device, resulting in too little water in the cooking cavity and dry burning. The emulsion cannot effectively flow back and dissolve in the liquid in the cooking cavity, causing the soup to be not rich enough after cooking, affecting the taste of the soup. Summary of the invention

[0004] In view of this, the embodiments of the present application provide a cooking device and a control method, device, equipment and storage medium thereof, which aim to prevent dry burning while improving the taste of soup.

[0005] The technical solution of the embodiment of the present application is implemented as follows:

[0006] In a first aspect, an embodiment of the present application provides a control method for a cooking device, wherein the cooking device comprises a pot body, a jet emulsification device and a heating device, wherein the heating device is used to heat the pot body, a cooking cavity is formed in the pot body, the jet emulsification device is arranged in the cooking cavity, and the jet emulsification device comprises at least a jet hole, wherein the method comprises:

[0007] Obtaining a temperature change value of the cooking device within a set time period;

[0008] Based on the temperature change value and the set temperature change threshold, the operation mode of the heating device is controlled, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

[0009] In some embodiments, controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes:

[0010] Determine that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold, and control the jet mode to be switched to the reflow mode.

[0011] In some embodiments, controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes:

[0012] Determine that the temperature change value in the reflow mode is greater than or equal to a second temperature change threshold, and control the reflow mode to be switched to the jet mode.

[0013] In some embodiments, controlling the operating mode of the heating device includes:

[0014] Based on the adjustment of the power value of the heating device, controlling the operation mode of the heating device to switch between the jet mode and the reflux mode;

[0015] Wherein, the power value in the jet mode is greater than the power value in the backflow mode.

[0016] In some embodiments, if the current operation mode is the reflux mode, the method further includes:

[0017] Obtaining the reflow duration in the reflow mode;

[0018] If it is determined that the reflow time is greater than or equal to the reflow time threshold, the reflow mode is controlled to be switched to the jet mode.

[0019] In some embodiments, the method further comprises:

[0020] Determine the current cooking stage;

[0021] The reflow duration threshold is determined based on the current cooking stage and a first mapping relationship, where the first mapping relationship is a correspondence between the cooking stage and the reflow duration threshold.

[0022] In some embodiments, the method further comprises:

[0023] Acquire cooking parameters of the cooking device and the current operation time of the cooking device;

[0024] Determine the cooking stage information of the cooking device based on the cooking parameter and a second mapping relationship, wherein the second mapping relationship is a correspondence between the cooking stage information of the cooking device and the cooking parameter;

[0025] The current cooking stage is determined based on the current cooking time and the cooking stage information of the cooking device.

[0026] In a second aspect, an embodiment of the present application provides a control device for a cooking device, wherein the cooking device comprises a pot body, a jet emulsification device and a heating device, wherein the heating device is used to heat the pot body, a cooking cavity is formed in the pot body, the jet emulsification device is arranged in the cooking cavity, the jet emulsification device comprises at least a jet hole, and the control device comprises:

[0027] An acquisition module, used to acquire a temperature change value of the cooking device within a set time period;

[0028] A control module is used to control the operation mode of the heating device based on the temperature change value and a set temperature change threshold, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

[0029] In a third aspect, an embodiment of the present application provides a cooking device, the cooking device further comprising: a processor and a memory for storing a computer program that can be run on the processor, wherein:

[0030] The processor is used to execute the steps of the method described in the first aspect of the embodiment of the present application when running a computer program.

[0031] In a fourth aspect, an embodiment of the present application provides a storage medium having a computer program stored thereon. 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.

[0032] The technical solution provided by the embodiment of the present application is that the cooking device includes a pot body, a jet emulsification device and a heating device, the heating device is used to heat the pot body, a cooking cavity is formed in the pot body, the jet emulsification device is arranged in the cooking cavity, and the jet emulsification device at least includes a jet hole, and the control method of the cooking device includes: obtaining the temperature change value of the cooking device in a set time; based on the temperature change value and the set temperature change threshold, controlling the operation mode of the heating device, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole. In this way, by controlling the operation mode of the heating device through the temperature change value of the cooking device, dry burning can be effectively avoided and the richness and taste of the soup can be improved. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1A This is a schematic diagram of the structure of a cooking device according to an embodiment of the present application;

[0034] Figure 1B This is a schematic top view of the jet emulsification device according to an embodiment of the present application;

[0035] Figure 2 This is a flow chart of a control method for a cooking device according to an embodiment of the present application;

[0036] Figure 3 A schematic diagram of a temperature change curve of a cooking device in the related art;

[0037] Figure 4 This is a flow chart of a control method of an application example of the first embodiment of the present application;

[0038] Figure 5 This is a schematic diagram of the structure of a control device for a cooking device according to an embodiment of the present application;

[0039] Figure 6 This is a schematic diagram of the structure of the cooking device according to an embodiment of the present application.

[0040] Description of reference numerals:

[0041] 1. cooking equipment; 11. pot body; 12. jet emulsification device; 121. emulsification device; 122. jet hole; 123. reflux device; 13. heating device; 14. cooking cavity; 15. temperature sensor. DETAILED DESCRIPTION

[0042] The present application is further described in detail below in conjunction with the accompanying drawings and embodiments.

[0043] 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.

[0044] An embodiment of the present application provides a control method for a cooking device, where the cooking device may be a kitchen cooking device such as an electric rice cooker, an electric rice cooker, an electric pressure cooker, a stew pot, an induction cooker, and a health pot.

[0045] For example, Figure 1A As shown, the cooking device 1 may include: a pot body 11, a jet emulsification device 12 and a heating device 13. The pot body 11 may be reasonably designed according to the requirements, for example, the pot body 11 may be designed to be cylindrical.

[0046] Here, the heating device 13 is used to heat the pot body 11, and a cooking cavity 14 is formed in the pot body 11. It can be understood that the cooking cavity 14 can be used to hold food, for example, cereals such as rice, black rice, red beans, black beans, and soybeans, or meat food such as pork, beef, mutton, chicken, and fish. Here, the heating device 13 is used to cook the food in the pot body 11. Exemplarily, the heating device 13 can be an electric heating wire or an electric heating plate in contact with the pot body 11, or can be a hot plate, IH (induction heat, electromagnetic heating), a heating belt, and far infrared, etc., which are not limited in the embodiments of the present application.

[0047] Here, the jet emulsification device 12 is arranged in the cooking cavity 14. Figure 1B As shown, Figure 1B 1 is a top view of the jet emulsification device 12, which at least includes a jet hole 122, so that the liquid in the pot body 11 rises in the boiling state, and the emulsification can be accelerated through the jet hole 122 on the jet emulsification device 12. The jet emulsification device 12 also includes an emulsification device 121. It can be understood that the liquid level in the cooking cavity 14 rises, and the liquid enters the emulsification device 121 from the cooking cavity 14 through the jet hole 122. In the emulsification device 121, since the liquid suddenly passes through a small space 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 in the path 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 path, the situation of protein wrapping fat or fat wrapping protein will form a stable emulsion, and when it enters the cooking cavity 14 again, it will promote the liquid to be more rich and milky, thereby achieving emulsification.

[0048] In addition, the jet hole 122 is used to guide the liquid in the cooking cavity 14 to flow into the jet emulsification device 12 . At the same time, the emulsified liquid can also flow into the cooking cavity 14 based on the jet hole 122 .

[0049] Here, the jet emulsification device 12 may further include a reflux device 123, and the reflux device 123 is used to reflux the emulsified liquid into the cooking cavity 14. It is understandable that after the liquid in the cooking cavity 14 flows into the jet emulsification device 12 through the jet hole 122, the liquid may reflux into the cooking cavity 14 through the jet hole 122 and the reflux device 123, and the reflux device 123 here may be a reflux hole.

[0050] For example, the cooking device of the embodiment of the present application may further include a temperature sensor for detecting the working temperature value. The cooking device also includes a control device, which is connected to the heating device and can obtain the aforementioned working temperature value and control the heating device to work based on the cooking program.

[0051] Here, the temperature sensor 15 is used to detect the temperature value of the food during the heating process. For example, the temperature sensor 15 can be set at the bottom of the pot body and in contact with the outer surface of the pot body, and the temperature of the food during the cooking process can be reflected based on the detected temperature of the outer surface; the temperature sensor can also be set in the cooking cavity to directly detect the temperature of the food 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.

[0052] It should be noted that the pot body 11 can be made of a material with good thermal conductivity, and the temperature sensor 15 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 body 11. If the pot body is made of a material with good thermal conductivity, the heat generated by the heating device 13 can be quickly transferred to the food in the pot body, i.e., the cooking cavity 14. Exemplarily, the pot body 11 can be made of stainless steel and / or aluminum.

[0053] Exemplarily, a human-machine interaction unit (not shown in FIG. 1 ) may also be provided on the cooking device 1, and 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.

[0054] The present application embodiment provides a control method for a cooking device, such as Figure 2 As shown, the control method includes:

[0055] Step 201: Obtain the temperature change value of the cooking device within a set time.

[0056] Here, the cooking device can obtain the temperature change value of the cooking device within a set time, and the temperature change value of the set time can be detected by a temperature sensor in the cooking device. For example, assuming that the set time is 100s, the temperature sensor can detect the temperature change value of the cooking device within 100s. The temperature change value can be 1°C-20°C or 0.5°C-10°C. It is understandable that the temperature sensor can also obtain the current temperature value of the cooking device.

[0057] Step 202: Based on the temperature change value and the set temperature change threshold, control the operating mode of the heating device, wherein the operating mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

[0058] Here, the set temperature change threshold is a reference threshold for controlling the operation mode of the heating device, and the operation mode of the heating device can be controlled according to the temperature change value and the set temperature change threshold.

[0059] Here, the operation mode includes a jet mode for flowing the liquid in the cooking cavity into the jet emulsifying device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole. It can be understood that if a reflux hole is provided on the cooking device, the reflux mode is a mode in which the emulsified liquid returns to the cooking cavity based on the jet hole and the reflux hole.

[0060] Here, controlling the operation mode of the heating device includes controlling switching between a jet mode and a reflow mode.

[0061] In this way, the operating mode of the heating device is controlled by the temperature change value of the cooking equipment. When there is a lack of water in the cooking chamber, the jet mode can be switched to the reflux mode to effectively avoid dry burning. Based on the emulsification effect of the jet mode, the richness and taste of the soup after cooking can be effectively improved.

[0062] In some embodiments, controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes:

[0063] Determine that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold, and control the jet mode to be switched to the reflow mode.

[0064] Here, when the heating device is operating in the jet mode, the temperature change value in the jet mode can be compared to see whether it is greater than or equal to the first set temperature change threshold. When it is determined that the temperature change value in the jet mode is greater than or equal to the first set temperature change threshold, the jet mode is controlled to be switched to the reflux mode. The first set temperature change threshold can be 1°C-20°C.

[0065] It is understandable that in the jet mode, the food in the cooking cavity will be in a boiling state, the cooking liquid level will rise, and the liquid will enter the emulsification device from the cooking cavity through the jet hole of the jet emulsification device. In this process, because the liquid suddenly passes through a small space from a large space, and under the pressure difference condition, the liquid flow rate will be greatly increased, and the macromolecular particles in the liquid (such as fat, protein, etc.) will constantly collide in the path and be collided into smaller particles, promoting protein to wrap fat or fat to wrap protein or water molecules; after the liquid passes through the path, this protein wraps fat or fat wraps protein to form a stable emulsion. Since most of the water in the cooking cavity flows into the jet emulsification device for emulsification, the amount of water in the cooking cavity is too small, resulting in dry burning of the pot.

[0066] When the jet mode is switched to the reflux mode, the stable emulsion formed by the jet emulsification device will enter the cooking cavity again, which will promote the liquid to be richer and milkier, thereby achieving emulsification while ensuring that the emulsified liquid can smoothly flow back into the cooking cavity. The emulsified liquid will lower the temperature of the pot body during the reflux process. At this time, liquid gathers in the cooking cavity, avoiding dry burning caused by insufficient water in the cooking cavity under the jet mode.

[0067] In some embodiments, controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes:

[0068] Determine that the temperature change value in the reflow mode is greater than or equal to a second set temperature change threshold, and control the reflow mode to be switched to the jet mode.

[0069] Here, when the heating device is operating in the reflow mode, the temperature change value in the reflow mode can be compared to see whether it is greater than or equal to the second set temperature change threshold. When it is determined that the temperature change value in the reflow mode is greater than or equal to the second set temperature change threshold, the reflow mode is controlled to be switched to the jet mode. The second set temperature change threshold can be 0.5°C-10°C.

[0070] Here, in the reflux mode, most of the formed liquid gathers in the cooking cavity. At this time, the liquid cannot enter the jet emulsification device for emulsification. Controlling the switching of the reflux mode to the jet mode can once again jet emulsify the liquid in the cooking cavity, making the liquid richer and milkier, and improving the taste of the soup.

[0071] In some embodiments, controlling the operating mode of the heating device includes:

[0072] Based on the adjustment of the power value of the heating device, the operation mode of the heating device is controlled to switch between the jet mode and the reflow mode;

[0073] Among them, the power value in the jet mode is greater than the power value in the backflow mode.

[0074] Here, the operation mode of the heating device can be controlled to switch between the jet mode and the reflux mode by adjusting the power of the heating device. Among them, the power value in the jet mode is greater than the power value in the reflux mode. Because, in the jet mode, the liquid needs to boil to form a temperature difference, so that the liquid in the cooking cavity can gather in the jet emulsification device to form a pressure difference, thereby emulsifying. In order to achieve the boiling of the liquid, the power of the heating device in the jet mode is generally large. On the contrary, in the reflux mode, in order to allow the emulsified liquid to reflux smoothly, the power of the heating device should be controlled to work at a smaller power value at this time, and the boiling amount of the liquid is controlled to be smaller, and the emulsified liquid also flows back from the reflux hole or the jet hole to the cooking cavity.

[0075] In some embodiments, if the current operating mode is the reflow mode, the method further includes:

[0076] Get the reflow duration in reflow mode;

[0077] If it is determined that the reflow time is greater than or equal to the reflow time threshold, the control switches the reflow mode to the jet mode.

[0078] Here, the reflux time includes the time it takes for the emulsion to reflux from the reflux hole or the jet hole to the cooking cavity in the reflux mode. Here, the reflux time can be calculated from the moment the heating device switches from the jet mode to the emulsification mode. When it is determined that the reflux time is greater than or equal to the reflux time threshold, the reflux mode is controlled to switch to the jet mode. The reflux time threshold here is the time required for the emulsion to reflux to the bottom of the pot. If the reflux time is greater than or equal to the reflux time threshold, it proves that the emulsion has reached the cooking cavity at this time. At this time, there is water in the cooking cavity and emulsification can be performed again. At this time, the reflux mode is switched to the jet mode.

[0079] In some embodiments, the method further comprises:

[0080] Determine the current cooking stage;

[0081] Based on the current cooking stage and the first mapping relationship, a reflow time threshold is determined, where the first mapping relationship is a correspondence between the cooking stage and the reflow time threshold.

[0082] It is understandable that there are different cooking stages in the cooking process of food. Exemplarily, the cooking stage can be divided into the early stage, the middle stage and the late stage of cooking. The reflux time thresholds corresponding to different cooking stages are different. Exemplarily, taking pig's trotter soup as an example, the soup of pig's trotter soup is relatively thick, and the required cooking time is longer. In the early stage of cooking, due to the thick meat of the pig's trotter, the oil has not yet been secreted, and the soup is relatively clear at this time, and the time for the emulsion to return to the bottom of the pot is relatively fast. Correspondingly, the reflux time threshold is smaller. In the middle stage of cooking, the pig's trotter becomes soft and rotten in the continuous heating, and the oil secreted in the pig's trotter soup is relatively large, and the corresponding reflux time threshold is also higher. In the late stage of the cooking stage, the oil in the soup has been fully emulsified, and the viscosity of the soup is smaller than that in the middle stage of cooking, and the corresponding reflux time threshold is also smaller than that in the middle stage of cooking. The first mapping relationship is the relationship between the cooking stage and the reflux time threshold, reflecting the corresponding reflux time threshold in different cooking stages.

[0083] It is understandable that the first mapping relationship may be pre-stored in the cooking device, so that after determining the current cooking stage, the cooking device may determine the reflow time threshold based on the first mapping relationship and the current cooking stage.

[0084] In this way, the reflux time threshold is determined based on the current cooking stage and the first mapping relationship. The reflux time threshold is determined by the cooking stage, which improves the comprehensiveness of the reflux time threshold, improves the switching efficiency of the operation mode of the cooking device, and improves the taste of the soup in the cooking device.

[0085] In some embodiments, the method further comprises:

[0086] Obtain cooking parameters of the cooking device and the current running time of the cooking device;

[0087] Determine cooking stage information of the cooking device based on the cooking parameters and a second mapping relationship, where the second mapping relationship is a correspondence between the cooking stage information of the cooking device and the cooking parameters;

[0088] The current cooking stage is determined based on the current cooking time and the cooking stage information of the cooking device.

[0089] Here, the cooking parameter may be a food type parameter, and the food type parameter may include at least one of the following: pig's trotter, beef brisket, spareribs, chicken, and fish. The second mapping relationship may be pre-stored in the cooking device, and the second mapping relationship is a correspondence between the cooking stage information of the cooking device and the cooking parameter. The cooking stage information here includes at least the cooking time and the cooking stage. Exemplarily, taking the cooking parameter of pig's trotter soup as an example, the cooking stage information corresponding to the pig's trotter soup includes: the running time of the pig's trotter soup (for example, two hours) and the cooking stage information of the pig's trotter soup (early, middle, and late).

[0090] It is understandable that the cooking device can determine the current cooking stage based on the cooking time and cooking stage information by obtaining the operating time of the cooking device, which provides a basis for determining the subsequent reflux time threshold, and different cooking parameters determine different cooking stages, which can achieve the purpose of consistent switching effects of the operating modes of the heating device corresponding to different cooking parameters and consistent taste of the soup.

[0091] Below, a control method for a cooking device is illustrated with reference to an application example.

[0092] like Figure 3 As shown, Figure 3 is a curve diagram of the temperature change of the cooking equipment. In the related art, in the absence of a jet emulsification device, that is, in the normal process, such as Figure 3 As shown by the dotted line, the temperature fluctuation of the liquid in the cooking device is not large. This is because, when the cooking device is making soup, the water and meat are always boiling when heated, and there is no separation of water from the bottom of the pot, so the temperature does not change much when boiling.

[0093] In the case of a jet emulsification device, i.e., the present technology, Figure 3As shown by the solid line, because the jet emulsification device and the space at the bottom of the pot heat up rapidly, the liquid expands and produces steam, and then the liquid between the two decreases rapidly, and the temperature of the bottom of the pot rises rapidly. For example, within the duration of △t1, it rises by △T1. Within the duration of △t2, it drops by △T2. Here, △T1 and △T2 are temperature change values. Therefore, dry burning occurs when there is too little water in the cooking cavity, and the emulsion cannot effectively flow back and dissolve in the liquid in the cooking cavity, causing the soup to be not rich enough after cooking, affecting the taste of the soup.

[0094] This application example provides a control method for a cooking device, which can control the operation mode of a heating device of the cooking device, realize automatic heating, prevent dry burning, and increase the concentration of soup. In this application example, the first temperature change value is ΔT1, the first set time is Δt1, the second temperature change value is ΔT2, the second set time is Δt2, the operation time is t, the cooking time is ttotal, the first set temperature threshold is T1, the second set temperature threshold is T2, the reflux time is ttimes, and the reflux time threshold is tthreshold. Figure 4 As shown, the specific steps are as follows:

[0095] Step 401: Start the cooking process.

[0096] The user starts the cooking device, the cooking device obtains the cooking parameters input by the user, and determines the cooking stage information based on the second mapping relationship and the cooking parameters. The current cooking stage is the early cooking stage, and based on the first mapping relationship, the reflux time threshold corresponding to the early cooking stage can be determined to be tthreshold.

[0097] Step 402: Continue heating.

[0098] When cooking starts, the heating device starts to continuously heat the pot of the cooking device. At this time, the operation mode of the heating device is the jet mode. When the operation mode is the jet mode, the corresponding heating power of the heating device is P1.

[0099] Step 403: Determine whether the soup is boiling.

[0100] Here, after heating the cooking device, the temperature of the pot can be measured by the temperature sensor to determine whether the soup is boiling. For example, in non-plateau areas, when the food in the pot begins to boil, the temperature of the corresponding soup is about 97-100°C, and the corresponding pot temperature is T3, which can be set by yourself. That is, it is determined whether the pot temperature is greater than or equal to T3. If so, step 404 is executed, and if not, step 402 is executed.

[0101] Step 404: Determine whether ΔT1 is greater than or equal to T1.

[0102] Here, the first set temperature change threshold T1 is a temperature change of 1-20°C within a set time Δt1 of 0-100s. When the soup begins to boil, it is determined whether the temperature change value ΔT1 is greater than the first temperature change threshold T1. If so, it can be determined that there is no water or very little water in the cooking cavity, and step 405 is executed. If not, step 403 is continued.

[0103] Step 405: Control to switch the jet mode to the backflow mode.

[0104] Here, when it is determined that there is no water or very little water in the cooking cavity, the heating power P1 needs to be reduced, the power P1 of the heating device is switched to P2, and the jet mode is switched to the reflux mode. Here, the power of the heating device corresponding to the reflux mode is P2, and P1>P2. In this way, boiling can be reduced and the soup can reflux.

[0105] When the jet mode is switched to the reflux mode, the stable emulsion formed by the jet emulsification device will enter the cooking cavity again, which will promote the liquid to be richer and milkier, thereby achieving emulsification while ensuring that the emulsified liquid can smoothly flow back into the cooking cavity. The emulsified liquid will lower the temperature of the pot body during the reflux process. At this time, liquid gathers in the cooking cavity, avoiding dry burning caused by insufficient water in the cooking cavity under the jet mode.

[0106] Step 406: Determine whether the reflow duration is greater than or equal to the reflow duration threshold or determine whether ΔT2 is greater than or equal to T2.

[0107] When the jet mode is switched to the reflux mode, the reflux time t times is calculated, where the reflux time threshold t threshold is in the range of 0.5≤t threshold ≤60s. If the reflux time threshold corresponding to the current cooking stage is set to 30s. If yes, that is, when it is determined that t times is greater than or equal to the reflux time threshold t threshold, it proves that the amount of water in the cooking cavity is sufficient and jet emulsification can be performed, then step 407 is executed. If no, the cooking continues to run in the reflux mode.

[0108] Alternatively, it is determined whether the temperature change value ΔT2 is greater than or equal to the second set temperature threshold value T2. The second set temperature threshold value T2 here is that the temperature change is 0.5-10°C when the second set time Δt2 is 0-30s. When the second set temperature threshold value is greater than or equal to T2, it proves that the emulsion flows back to the pot body to cause the temperature to decrease, and the water in the cooking cavity is sufficient, and jet emulsification can be performed, then step 407 is executed, if not, it continues to operate in the reflux mode.

[0109] Step 407: Control to switch the reflow mode to the jet mode.

[0110] Here, the power of the heating device is adjusted to switch from P2 to P1, and the reflux mode is controlled to switch to the jet mode. Here, P1>P2. Here, in the reflux mode, most of the liquid formed is gathered in the cooking cavity. At this time, the liquid cannot enter the jet emulsification device for emulsification. The reflux mode is controlled to switch to the jet mode, and the liquid in the cooking cavity can be jet emulsified again, which can make the liquid richer and milkier, and improve the taste of the soup.

[0111] Step 408: Determine whether the running time is greater than or equal to the cooking time.

[0112] The cooking time ttotal of the cooking device is determined to be the cooking time set for cooking food. Within the range of the cooking time ttotal, the operation mode of the heating device can be switched multiple times to repeatedly perform jet emulsification on the soup. When the operation time t is determined to be greater than or equal to the cooking time ttotal, cooking is terminated at this time, and step 409 is executed. If not, that is, the operation time t is less than the cooking time ttotal, cooking continues, and step 402 is executed until the user terminates cooking or until the cooking time ttotal is exceeded.

[0113] Step 409: The program ends.

[0114] In this way, the operating mode of the heating device is controlled by the temperature change value of the cooking equipment. When there is a lack of water in the cooking chamber, the jet mode can be switched to the reflux mode to effectively avoid dry burning. Based on the emulsification effect of the jet mode, the richness and taste of the soup after cooking can be effectively improved.

[0115] 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.

[0116] like Figure 5 As shown, the control device of the cooking device includes an acquisition module 501 and a control module 502, wherein the acquisition module 501 is used to acquire the temperature change value of the cooking device within a set time;

[0117] The control module 502 is used to control the operation mode of the heating device based on the temperature change value and the set temperature change threshold, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

[0118] In some embodiments, the control module 502 is further configured to determine that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold, and control the jet mode to be switched to the reflow mode.

[0119] In some embodiments, the control module 502 is further configured to determine that the temperature change value in the reflow mode is greater than or equal to a second temperature change threshold, and control the reflow mode to be switched to the jet mode.

[0120] In some embodiments, the control module 502 is further used to control the operation mode of the heating device to switch between the jet mode and the reflow mode based on the adjustment of the power value of the heating device;

[0121] Among them, the power value in the jet mode is greater than the power value in the backflow mode.

[0122] In some embodiments, the acquisition module 501 is further used to acquire the reflow duration in the reflow mode if the current operation mode is the reflow mode;

[0123] The control module 502 is further configured to control the reflow mode to be switched to the jet mode if the reflow time is greater than or equal to a reflow time threshold.

[0124] In some embodiments, the control device of the cooking equipment also includes a determination module 503, which is used to determine the current cooking stage; based on the current cooking stage and the first mapping relationship, determine the reflow time threshold, and the first mapping relationship is the correspondence between the cooking stage and the reflow time threshold.

[0125] In some embodiments, the acquisition module 501 is used to acquire cooking parameters of a cooking device and the current operation time of the cooking device;

[0126] The determination module 503 is further used to determine the cooking stage information of the cooking device based on the cooking parameters and the second mapping relationship, where the second mapping relationship is a correspondence between the cooking stage information of the cooking device and the cooking parameters;

[0127] The current cooking stage is determined based on the current cooking time and the cooking stage information of the cooking device.

[0128] In actual application, the acquisition module 501, the control module 502 and the determination module 503 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.

[0129] 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.

[0130] 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 6 Only an exemplary structure of the cooking device is shown, not all structures, and can be implemented as needed. Figure 6 Partial or complete structure shown.

[0131] like Figure 6 As shown, the cooking device 600 provided in the embodiment of the present application includes: at least one processor 601, a memory 602 and a user interface 603. The various components in the cooking device 600 are coupled together through a bus system 604. It can be understood that the bus system 604 is used to realize the connection and communication between these components. In addition to the data bus, the bus system 604 also includes a power bus, a control bus and a status signal bus. However, for the sake of clarity, in Figure 6 Various buses are labeled as bus system 604 .

[0132] As shown in Fig. 1, the cooking device of the embodiment of the present application may further include: a pot body 11, a jet emulsification device 12, a heating device 13, a cooking cavity 14, a temperature sensor 15, an emulsification device 121, a jet hole 122, and a reflux device 123. For details, please refer to the above related descriptions, which will not be repeated here.

[0133] The user interface 603 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.

[0134] The memory 602 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.

[0135] The control method of the cooking device disclosed in the embodiment of the present application can be applied to the processor 601, or implemented by the processor 601. The processor 601 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 601. The above-mentioned processor 601 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 601 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 602, and the processor 601 reads the information in the memory 602, 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.

[0136] 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.

[0137] It can be understood that the memory 602 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.

[0138] 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 602 storing a computer program, and the computer program can be executed by a processor 601 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.

[0139] 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.

[0140] 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.

[0141] In addition, the technical solutions described in the embodiments of the present application can be combined arbitrarily without conflict.

[0142] 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 body, a jet emulsification device and a heating device, wherein the heating device is used to heat the pot body, a cooking cavity is formed in the pot body, the jet emulsification device is arranged in the cooking cavity, and the jet emulsification device comprises at least a jet hole. The method comprises: Obtaining a temperature change value of the cooking device within a set time period; Based on the temperature change value and the set temperature change threshold, the operation mode of the heating device is controlled, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

2. The method according to claim 1, characterized in that The controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes: Determine that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold, and control the jet mode to be switched to the reflow mode.

3. The method according to claim 1, characterized in that The controlling the operation mode of the heating device based on the temperature change value and the set temperature change threshold value includes: Determine that the temperature change value in the reflow mode is greater than or equal to a second temperature change threshold, and control the reflow mode to be switched to the jet mode.

4. The method according to claim 1, characterized in that The controlling the operating mode of the heating device comprises: Based on the adjustment of the power value of the heating device, controlling the operation mode of the heating device to switch between the jet mode and the reflux mode; Wherein, the power value in the jet mode is greater than the power value in the backflow mode.

5. The method according to claim 1, characterized in that If the current operation mode is the reflow mode, the method further includes: Obtaining the reflow duration in the reflow mode; If it is determined that the reflow time is greater than or equal to the reflow time threshold, the reflow mode is controlled to be switched to the jet mode.

6. The method according to claim 5, characterized in that The method further comprises: Determine the current cooking stage; The reflow duration threshold is determined based on the current cooking stage and a first mapping relationship, where the first mapping relationship is a correspondence between the cooking stage and the reflow duration threshold.

7. The method according to claim 6, characterized in that The method further comprises: Acquire cooking parameters of the cooking device and the current operation time of the cooking device; Determine the cooking stage information of the cooking device based on the cooking parameter and a second mapping relationship, wherein the second mapping relationship is a correspondence between the cooking stage information of the cooking device and the cooking parameter; The current cooking stage is determined based on the current cooking time and the cooking stage information of the cooking device.

8. A control device for a cooking device, characterized in that: The cooking device comprises a pot body, a jet emulsification device and a heating device, wherein the heating device is used to heat the pot body, a cooking cavity is formed in the pot body, the jet emulsification device is arranged in the cooking cavity, and the jet emulsification device at least comprises a jet hole, and the control device comprises: An acquisition module, used to acquire a temperature change value of the cooking device within a set time period; A control module is used to control the operation mode of the heating device based on the temperature change value and a set temperature change threshold, wherein the operation mode includes: a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for returning the emulsified liquid to the cooking cavity based on the jet hole.

9. A cooking device, 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 is used to execute the steps of the method according to any one of claims 1 to 7 when running a computer program.

10. 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 7 are implemented.

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