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

Abstract

The application discloses a cooking device and a control method, device and equipment thereof and a storage medium. The cooking device comprises a pot body, a jet emulsification 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 emulsification device is arranged in the cooking cavity and at least comprises a jet hole. The control method comprises the following steps: acquiring a temperature change value of the cooking device within a set time length; and controlling a running mode of the heating device based on the temperature change value and a set temperature change threshold. The running mode comprises a jet mode for flowing liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode for flowing the emulsified liquid back into the cooking cavity based on the jet hole. In this way, the running mode of the heating device is controlled by the temperature change value of the cooking device, which can effectively avoid dry burning and improve the richness and taste of the soup.

Description

TECHNICAL FIELD

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

[0002] In order to improve the color, aroma and taste of soup, it is often necessary to make the soup produce an emulsification effect. In related technologies, there is a cooking device provided with a jet emulsification device. This device not only makes the soup look more milky and appetizing, but also improves the emulsification effect of the soup.

[0003] However, during the heating process of the cooking device, the liquid in the cooking cavity will continuously float up through the jet emulsification device, causing the water in the cooking cavity to be too little to dry out, and causing the emulsion to be unable to effectively return and dissolve in the liquid in the cooking cavity, resulting in the soup after boiling being not milky enough and affecting the taste of the soup. SUMMARY

[0004] Therefore, the embodiments of the present application provide a cooking device, a control method and device thereof, an equipment and a storage medium, aiming to prevent dry burning and improve the taste of boiled soup.

[0005] The technical solutions of the embodiments of the present application are implemented as follows:

[0006] In a first aspect, the embodiments of the present application provide a control method of a cooking device, the cooking device comprising a pot body, a jet emulsification device and a heating device, the heating device being used for heating the pot body, the pot body forming a cooking cavity, the jet emulsification device being arranged in the cooking cavity, the jet emulsification device comprising at least a jet hole, and the method comprising:

[0007] obtaining a temperature change value of the cooking device in a set time length;

[0008] controlling an operation mode of the heating device based on the temperature change value and a set temperature change threshold value, wherein the operation mode comprises a jet mode for flowing liquid in the cooking cavity into the jet emulsification device based on the jet hole and a return mode for returning the emulsified liquid into the cooking cavity based on the jet hole.

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

[0010] determining that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold value, and controlling the switching of the jet mode to the return mode.

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

[0012] determining that the temperature change value in the backflow mode is greater than or equal to a second temperature change threshold, and controlling switching the backflow mode to the jet flow mode.

[0013] In some embodiments, the controlling the operation mode of the heating device comprises:

[0014] controlling switching the operation mode of the heating device between the jet flow mode and the backflow mode based on adjustment of a power value of the heating device;

[0015] wherein the power value in the jet flow mode is greater than the power value in the backflow mode.

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

[0017] obtaining a backflow duration in the backflow mode;

[0018] determining that the backflow duration is greater than or equal to a backflow duration threshold, and controlling switching the backflow mode to the jet flow mode.

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

[0020] determining a current cooking stage;

[0021] determining the backflow duration threshold based on the current cooking stage and a first mapping relationship, the first mapping relationship being a corresponding relationship between a cooking stage and a backflow duration threshold.

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

[0023] obtaining a cooking parameter of the cooking device and a current operation duration of the cooking device;

[0024] determining cooking stage information of the cooking device based on the cooking parameter and a second mapping relationship, the second mapping relationship being a corresponding relationship between the cooking stage information of the cooking device and the cooking parameter;

[0025] determining the current cooking stage based on the current operation duration and the cooking stage information of the cooking device.

[0026] In a second aspect, the embodiments of the present application provide a control device of a cooking device, the cooking device comprising a pot body, a jet emulsification device and a heating device, the heating device being configured to heat the pot body, the pot body being configured to form a cooking cavity, the jet emulsification device being configured to be arranged in the cooking cavity, the jet emulsification device comprising at least a jet hole, and the control device comprising:

[0027] an acquisition module configured to acquire a temperature change value of the cooking device in a set time length;

[0028] a control module configured to control a running mode of the heating device based on the temperature change value and a set temperature change threshold, wherein the running mode comprises a jet mode configured to flow a liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode configured to flow the emulsified liquid back into the cooking cavity based on the jet hole.

[0029] In a third aspect, the embodiments of the present application provide a cooking device, the cooking device further comprising a processor and a memory for storing a computer program capable of running on the processor, wherein

[0030] the processor is configured to execute the steps of the method in the first aspect of the embodiments of the present application when running the computer program.

[0031] In a fourth aspect, the embodiments of the present application provide a storage medium, the storage medium storing a computer program, the computer program being executed by a processor to implement the steps of the method in the first aspect of the embodiments of the present application.

[0032] The technical solutions provided by the embodiments of the present application, the cooking device comprises a pot body, a jet emulsification device and a heating device, the heating device is configured to heat the pot body, the pot body is configured to form a cooking cavity, the jet emulsification device is arranged in the cooking cavity, the jet emulsification device comprises at least a jet hole, and the control method of the cooking device comprises: acquiring a temperature change value of the cooking device in a set time length; based on the temperature change value and a set temperature change threshold, the running mode of the heating device is controlled, wherein the running mode comprises: a jet mode configured to flow a liquid in the cooking cavity into the jet emulsification device based on the jet hole and a reflux mode configured to flow the emulsified liquid back into the cooking cavity based on the jet hole. In this way, the running mode of the heating device is controlled by the temperature change value of the cooking device, which can effectively avoid dry burning and improve the richness and taste of the soup. BRIEF DESCRIPTION OF DRAWINGS

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

[0034] Figure 1B FIG. 3 is a top view schematic diagram of a jet emulsification device according to an embodiment of the present application;

[0035] Figure 2 This is a schematic flowchart of the control method for the cooking equipment according to an embodiment of this application;

[0036] Figure 3 This is a schematic diagram of the temperature change curve of cooking equipment in related technologies;

[0037] Figure 4 This is a flowchart illustrating the control method as an application example of Embodiment 1 of this application;

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

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

[0040] Explanation of reference numerals in the attached figures:

[0041] 1. Cooking equipment; 11. Pot body; 12. Jet emulsification device; 121. Emulsification device; 122. Jet orifice; 123. Reflux device; 13. Heating device; 14. Cooking cavity; 15. Temperature sensor. Detailed Implementation

[0042] The present application will now be described in further detail with reference to the accompanying drawings and embodiments.

[0043] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application.

[0044] This application provides a method for controlling a cooking device, which can be a rice cooker, electric pressure cooker, slow cooker, induction cooker, health pot, or other kitchen cooking equipment.

[0045] For example, such as 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 can be designed according to requirements; for example, the pot body 11 may be designed as a cylinder.

[0046] The heating device 13 is used to heat the pot body 11, and the 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 materials, such as rice, black rice, red beans, black beans, soybeans and other grains, or pork, beef, mutton, chicken, fish and other meat materials. The heating device 13 is used to cook the food materials in the pot body 11. For example, the heating device 13 can be an electric heating wire or an electric heating sheet in contact with the pot body 11, or can be a heating disc, IH (induction heat), a heating belt, far infrared and other heating means, and the embodiments of the present application are not limited in this regard.

[0047] The jet emulsification device 12 is arranged in the cooking cavity 14, as shown in Figure 1B , and Figure 1B is a top view of the jet emulsification device 12. The jet emulsification device 12 at least includes a jet hole 122, so that the liquid in the pot body 11 rises in a boiling state, and can be accelerated and emulsified through the jet hole 122 of the jet emulsification device 12. The jet emulsification device 12 further 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, due to the sudden change of the liquid from a large space to a small space under the pressure difference, the flow rate of the liquid is 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, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules; After the liquid passes through the path, the protein wrapping fat or fat wrapping protein will form a stable emulsion, which will promote the liquid to be more milky white when entering the cooking cavity 14 again, thereby realizing 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, and the emulsified liquid can also flow into the cooking cavity 14 based on the jet hole 122.

[0049] The jet emulsification device 12 can also include a backflow device 123 for backflowing the emulsified liquid into the cooking cavity 14. It can be understood that after the liquid in the cooking cavity 14 flows into the jet emulsification device 12 through the jet hole 122, the liquid can flow back into the cooking cavity 14 through the jet hole 122 and the backflow device 123. The backflow device 123 here can be a backflow hole.

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

[0051] Here, the temperature sensor 15 is used to detect the temperature value of the food material during heating. For example, the temperature sensor 15 can be arranged on the outer surface of the bottom of the pot and can reflect the temperature of the food material during cooking based on the detected temperature of the outer surface. The temperature sensor can also be arranged in the cooking cavity to directly detect the temperature of the food material during cooking. The temperature sensor can be a thermistor sensor or a thermocouple sensor, and the embodiments of the present application do not limit the same.

[0052] It should be noted that the pot 11 can be made of a material with good thermal conductivity. The temperature sensor 15 can not be in direct contact with the food material, and the temperature of the food material during cooking can be reflected based on the temperature of the outer surface of the pot 11. In addition, the pot is made of a material with good thermal conductivity, so that the heat generated by the heating device 13 can be quickly transferred to the food material in the pot, i.e., the cooking cavity 14. Exemplarily, the pot 11 can be made of stainless steel and / or aluminum material.

[0053] Exemplarily, the cooking device 1 can also be provided with a human-computer interaction unit (not shown in FIG. 1). The control device is connected to the human-computer interaction unit to receive the instructions input by the user and / or output the indication information to the user. The human-computer interaction unit can include, but is not limited to, at least one of the following: a key, a rotary switch, a touch screen, a display screen, an indicator light, a buzzer, and the like.

[0054] The embodiments of the present application provide a control method of a cooking device, as shown in Figure 2 The control method comprises the following steps:

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

[0056] Here, the cooking device can obtain the temperature change value of the cooking device within a set time length, which can be detected by the temperature sensor in the cooking device. Exemplarily, assuming that the set time length is 100s, the temperature sensor can detect the temperature change value of the cooking device within 100s. The temperature change value can be 1-20℃ or 0.5-10℃. It can be understood that the temperature sensor can also obtain the current temperature value of the cooking device.

[0057] Step 202: 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 flowing the emulsified liquid back to the cooking cavity based on the jet.

[0058] Here, the set temperature change threshold is a reference threshold for controlling the operation mode of the heating device. 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 emulsification device based on the jet hole and a reflux mode for flowing the emulsified liquid back into the cooking cavity based on the jet hole. It can be understood that, if the reflux hole is provided on the cooking device, the reflux mode is the mode for flowing the emulsified liquid back into the cooking cavity based on the jet hole and the reflux hole.

[0060] Here, the control of the operation mode of the heating device includes the control of the switching between the jet mode and the reflux mode.

[0061] In this way, by controlling the operation mode of the heating device through the temperature change value of the cooking device, the jet mode can be switched to the reflux mode when the water in the cooking cavity is insufficient, effectively avoiding dry burning, and effectively improving the richness and taste of the soup after the soup is cooked based on the emulsification effect of the jet mode.

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

[0063] determining that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold value, and controlling the switching of the jet mode to the reflux mode.

[0064] Here, in the case that the operation of the heating device is in the jet mode, it can be compared whether the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold value, and 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 value, the jet mode is controlled to be switched to the reflux mode. The first set temperature change threshold value can be 1-20℃.

[0065] It can be understood that, in the jet mode, the food in the cooking cavity will be in a boiling state, and the cooking liquid level will rise. The liquid enters the emulsification device from the cooking cavity through the jet hole of the jet emulsification device. In this process, due to the sudden passing of the liquid from a large space to a small space under the condition of pressure difference, the flow rate of the liquid will be greatly improved, and the macromolecular particles (such as fat, protein, etc.) in the liquid will continuously collide in the path, and be collided into smaller particles, promoting the protein to wrap the fat or the fat to wrap the protein or water molecules. After the liquid passes through the path, the protein wrapping fat or fat wrapping protein will form a stable emulsion. Since most of the water in the cooking cavity flows into the jet emulsification device for emulsification, the water in the cooking cavity is insufficient, which causes the dry burning of the pot.

[0066] When the jet flow mode is switched to the backflow mode, the stable emulsion formed by the jet flow emulsification device re-enters the cooking cavity, which promotes the liquid to be more milky white, thereby realizing emulsification while ensuring that the emulsified liquid can smoothly backflow into the cooking cavity. During the backflow process, the temperature of the pot body is reduced. At this time, there is liquid accumulation in the cooking cavity, which avoids dry burning caused by insufficient water in the cooking cavity in the jet flow mode.

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

[0068] determining that the temperature change value in the backflow mode is greater than or equal to a second set temperature change threshold value, and controlling the switching of the backflow mode to the jet flow mode.

[0069] Here, in the case where the operation of the heating device is in the backflow mode, it can be compared whether the temperature change value in the backflow mode is greater than or equal to a second set temperature change threshold value. When it is determined that the temperature change value in the backflow mode is greater than or equal to the second set temperature change threshold value, the backflow mode is controlled to be switched to the jet flow mode. The second set temperature change threshold value can be 0.5-10°C.

[0070] Here, in the backflow mode, most of the formed liquid accumulates in the cooking cavity. At this time, the liquid cannot enter the jet flow emulsification device for emulsification. The control of the switching of the backflow mode to the jet flow mode can re-emulsify the liquid in the cooking cavity, which can make the liquid more milky white and improve the taste of the soup.

[0071] In some embodiments, the control of the operation mode of the heating device comprises:

[0072] controlling the switching of the operation mode of the heating device between the jet flow mode and the backflow mode based on the adjustment of the power value of the heating device;

[0073] wherein the power value in the jet flow 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 flow mode and the backflow mode by adjusting the power of the heating device. The power value in the jet flow mode is greater than the power value in the backflow mode. Because, in the jet flow mode, the liquid needs to be boiled to form a temperature difference, and the liquid in the cooking cavity needs to accumulate in the jet flow emulsification device to form a pressure difference, thereby realizing emulsification. In order to realize the boiling of the liquid, the power of the heating device in the jet flow mode is generally large. Conversely, in the backflow mode, in order to enable the emulsified liquid to backflow smoothly, the power of the heating device should be controlled to work at a smaller power value at this time, the boiling amount of the liquid is controlled to be small, and the emulsified liquid also backflows from the backflow hole or the jet flow backflow hole to the cooking cavity.

[0075] In some embodiments, if the current operation mode is the backflow mode, the method further comprises:

[0076] obtaining a backflow duration in the backflow mode;

[0077] determining that the backflow duration is greater than or equal to a backflow duration threshold, and controlling the backflow mode to switch to the jet flow mode.

[0078] Here, the backflow duration includes a time during which the emulsion flows back from the backflow hole or the jet flow hole to the cooking cavity in the backflow mode. Here, the backflow duration can be calculated from a time when the heating device switches from the jet flow mode to the emulsification mode, and when it is determined that the backflow duration is greater than or equal to the backflow duration threshold, the backflow mode is controlled to switch to the jet flow mode. The backflow duration threshold here is a time required for the emulsion to flow back to the bottom of the pot. If the backflow duration is greater than or equal to the backflow duration threshold, it proves that the emulsion has reached the cooking cavity at this time, and there is water in the cooking cavity at this time, so that the emulsion can be emulsified again, and the backflow mode is switched to the jet flow mode at this time.

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

[0080] determining a current cooking stage;

[0081] determining the backflow duration threshold based on the current cooking stage and a first mapping relationship, the first mapping relationship being a corresponding relationship between the cooking stage and the backflow duration threshold.

[0082] It can be understood that there are different cooking stages in the cooking process of food. For example, the cooking stage can be divided into an early stage, a middle stage and a late stage of cooking. The backflow duration threshold corresponding to different cooking stages is different. For example, taking a pig trotter soup as an example, the soup of the pig trotter soup is relatively thick, and the cooking time required is relatively long. In the early stage of cooking, because the meat of the pig trotter is relatively thick, and the oil has not been secreted, the soup is relatively clear at this time, and the time for the emulsion to flow back to the bottom of the pot is relatively short, and accordingly, the backflow duration threshold is relatively small. In the middle stage of cooking, the pig trotter becomes soft and rotten in the process of continuous heating, and the oil secreted in the pig trotter soup is relatively much, and the corresponding backflow duration threshold is also relatively high. In the late stage of cooking, the oil in the soup has been fully emulsified, and the viscosity of the soup is relatively small compared to the middle stage of cooking, and the corresponding backflow duration threshold is also relatively small compared to the middle stage of cooking. The first mapping relationship is a relationship between the cooking stage and the backflow duration threshold, which reflects the corresponding backflow duration threshold in different cooking stages.

[0083] It can be understood that the first mapping relationship can be pre-stored in the cooking device, so that the cooking device can determine the backflow duration threshold based on the first mapping relationship and the current cooking stage after determining the current cooking stage.

[0084] Thus, the recirculation time threshold is determined based on the current cooking stage and the first mapping relationship. The recirculation time threshold is determined by the cooking stage, which improves the comprehensiveness of the recirculation time threshold, increases the efficiency of switching the operating mode of the cooking equipment, and improves the taste of the soup in the cooking equipment.

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

[0086] Obtain the cooking parameters of the cooking equipment and the current runtime of the cooking equipment;

[0087] Based on cooking parameters and a second mapping relationship, the cooking stage information of the cooking equipment is determined. The second mapping relationship is the correspondence between the cooking stage information and the cooking parameters of the cooking equipment.

[0088] Based on the current cooking time and the cooking stage information of the cooking equipment, determine the current cooking stage.

[0089] Here, the cooking parameters can be food type parameters, which may include at least one of the following: pig's trotters, beef brisket, spare ribs, chicken, and fish. The second mapping relationship can be pre-stored in the cooking equipment, and this second mapping relationship represents the correspondence between the cooking stage information of the cooking equipment and the cooking parameters. The cooking stage information here includes at least cooking time and cooking stages. For example, taking pig's trotter soup as the cooking parameter, the corresponding cooking stage information includes: the cooking time of the pig's trotter soup (e.g., two hours) and the cooking stage information (early, middle, and late stages).

[0090] Understandably, cooking equipment can determine the current cooking stage by acquiring its runtime and information on the cooking time and stage. This provides a basis for determining the subsequent reflux time threshold, and different cooking parameters can determine different cooking stages, ensuring consistent switching effects of heating device operating modes for different cooking parameters and a consistent taste in the soup.

[0091] Below, we will use an application example to illustrate the control method of cooking equipment.

[0092] like Figure 3 As shown, Figure 3 This is a schematic diagram of the temperature change curve of the cooking equipment. In related technologies, under the condition of no jet emulsification device (i.e., normal procedure), such as... Figure 3 As shown by the dotted line, the temperature fluctuation of the liquid in the cooking device is minimal. This is because, during the soup-making process, the water and meat are constantly boiling, and there is no separation between the water and the bottom of the pot, resulting in minimal temperature changes during boiling.

[0093] When a jet emulsification device, i.e., this technology, is installed, such as Figure 3The solid line shows that because the jet emulsification device and the bottom space of the pot rapidly heat up, the liquid expands and steam is generated at the same time, and then the liquid between the two rapidly decreases, at which time the temperature of the pot bottom rapidly rises. Exemplarily, in the time length of At1, it rises by AT1. In the time length of At2, it falls by AT2. AT1 and AT2 here are temperature change values. Therefore, when the amount of water in the cooking cavity is too small, dry boiling occurs, and the emulsion cannot be effectively backflowed and dissolved in the liquid in the cooking cavity, causing the soup after the pot soup to be not thick enough, affecting the taste of the soup.

[0094] The application example provides a control method of a cooking device, which can control the operation mode of a heating device of the cooking device, realize automatic heating, prevent dry boiling, and increase the concentration of the pot soup. In the application embodiment, the first temperature change value is AT1, the first set time length is At1, the second temperature change value is AT2, the second set time length is At2, the operation time length is t, the cooking time length is ttotal, the first set temperature threshold is T1, the second set temperature threshold is T2, the backflow time length is tback, and the backflow time length threshold is tthreshold, as shown in the figure. The specific steps are as follows: Figure 4

[0095] Step 401: Start the cooking program.

[0096] The user starts the cooking device, the cooking device obtains the cooking parameters input by the user, 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, it can be determined that the backflow time length threshold corresponding to the early cooking stage is tthreshold.

[0097] Step 402: Continuous heating.

[0098] Start cooking, and the heating device starts to continuously heat the pot body 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 heating power of the corresponding heating device is P1.

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

[0100] Here, after heating the cooking device, the temperature of the pot body can be measured by a temperature sensor to determine whether the soup liquid is boiling. Exemplarily, in non-highland areas, when the food in the pot starts to boil, the temperature of the corresponding soup liquid is about 97-100°C, and the corresponding pot body temperature is T3, which can be set by itself. That is, whether the pot body temperature is greater than or equal to T3 is judged, if yes, step 404 is executed, and if no, step 402 is executed.

[0101] Step 404: Determine whether AT1 is greater than or equal to T1.

[0102] ​Here, the first set temperature change threshold T1 is defined as a temperature change of 1-20℃ within a set time period 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; otherwise, step 403 is executed.

[0103] Step 405: Control the switch from jet mode to recirculation 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, and the power of the heating device P1 is switched to P2, controlling the switch from jet mode to recirculation mode. In recirculation mode, the corresponding heating device power is P2, where P1 > P2. This reduces boiling and allows the soup to flow back.

[0105] When switching from jet mode to recirculation mode, the stable emulsion formed by the jet emulsification device re-enters the cooking chamber, promoting a richer, milkier white liquid. This achieves emulsification while ensuring the emulsified liquid can smoothly flow back into the cooking chamber. During the recirculation process, the emulsified liquid lowers the temperature of the pot. At this time, liquid accumulates in the cooking chamber, preventing dry burning caused by insufficient water in the cooking chamber under 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 switching from jet mode to recirculation mode, the recirculation duration t_recirculation begins to be calculated. Here, the recirculation duration threshold t_threshold is in the range of 0.5 ≤ t_threshold ≤ 60s. If the recirculation duration threshold corresponding to the current cooking stage is set to 30s, then if t_recirculation is greater than or equal to the recirculation duration threshold t_threshold, it proves that there is sufficient water in the cooking chamber to perform jet emulsification, and step 407 is executed. Otherwise, the process continues in recirculation mode.

[0108] Alternatively, determine whether the temperature change value ΔT2 is greater than or equal to the second set temperature threshold T2. Here, the second set temperature threshold T2 is the temperature change of 0.5-10°C during the second set time Δt2 of 0-30s. If the second set temperature threshold is greater than or equal to T2, it proves that the emulsion is flowing back into the pot, causing the temperature to drop, and the water volume in the cooking cavity is sufficient for jet emulsification. In this case, proceed to step 407. Otherwise, continue operating in the recirculation mode.

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

[0110] Here, the power P2 of the heating device is adjusted to switch to P1, and the control switches the backflow mode to the jet flow mode, where P1>P2. Here, in the backflow mode, most of the formed liquid is gathered in the cooking cavity, at this time, the liquid cannot enter the jet flow emulsification device for emulsification, the control switches the backflow mode to the jet flow mode, which can perform jet flow emulsification on the liquid in the cooking cavity again, so that the liquid can be more milky white, and the taste of the soup is improved.

[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 as the cooking time set for cooking food, and within the range of the cooking time ttotal, the heating device operating mode can be switched multiple times to repeatedly jet flow emulsify the soup liquid. When the running time t is greater than or equal to the cooking time ttotal, the cooking is completed, and step 409 is performed. If not, i.e., the running time t is less than the cooking time ttotal, the cooking continues, and step 402 is performed until the user ends the cooking or until the cooking time ttotal is exceeded.

[0113] Step 409: End of program.

[0114] In this way, by controlling the operating mode of the heating device based on the temperature change value of the cooking device, the jet flow mode can be switched to the backflow mode when there is a lack of water in the cooking cavity, effectively avoiding dry burning, and based on the emulsification effect of the jet flow mode, the richness and taste of the soup after cooking are effectively improved.

[0115] To implement the method of the embodiments of the present application, the embodiments of the present application also provide a control device of a cooking device, which corresponds to the control method of the cooking device described above, and each step in the control method of the cooking device embodiment is fully applicable to the control device of the cooking device embodiment.

[0116] As shown in Figure 5 The control device of the cooking device includes an acquisition module 501 and a control module 502. The acquisition module 501 is configured to acquire a temperature change value of the cooking device within a set time period.

[0117] The control module 502 is configured to control the operating mode of the heating device based on the temperature change value and a set temperature change threshold value, where the operating mode includes a jet flow mode for flowing liquid in the cooking cavity into a jet flow emulsification device based on a jet flow hole and a backflow mode for flowing the emulsified liquid back to the cooking cavity based on the jet flow.

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

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

[0120] In some embodiments, the control module 502 is further configured to control the operating mode of the heating device to switch between the jet flow mode and the backflow mode based on the adjustment of the power value of the heating device.

[0121] In some embodiments, the power value in the jet flow mode is greater than the power value in the backflow mode.

[0122] In some embodiments, the acquisition module 501 is further configured to, if the current operating mode is the backflow mode, acquire a backflow duration in the backflow mode.

[0123] The control module 502 is further configured to determine that the backflow duration is greater than or equal to a backflow duration threshold, and control the backflow mode to switch to the jet flow mode.

[0124] In some embodiments, the control device of the cooking device further comprises a determination module 503, the determination module 503 is configured to determine a current cooking stage, and determine a backflow duration threshold based on the current cooking stage and a first mapping relationship, the first mapping relationship being a corresponding relationship between a cooking stage and a backflow duration threshold.

[0125] In some embodiments, the acquisition module 501 is configured to acquire a cooking parameter of the cooking device and a current operating duration of the cooking device.

[0126] The determination module 503 is further configured to determine cooking stage information of the cooking device based on the cooking parameter and a second mapping relationship, the second mapping relationship being a corresponding relationship between the cooking stage information of the cooking device and the cooking parameter.

[0127] The current cooking stage is determined based on the current operating duration 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 realized by a processor of the cooking device. Of course, the processor needs to run a computer program in the memory to realize its functions.

[0129] It should be noted that the control device of the cooking device provided in the above embodiments is only used as an example for illustrating the division of the above program modules, and in actual application, the above processing can be completed by different program modules according to needs, that is, the internal structure of the device is divided into different program modules to complete all or part of the above processing. In addition, the control device of the cooking device and the control method of the cooking device provided in the above embodiments belong to the same concept, and the specific implementation process is described in the method embodiments, which 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 embodiments of the present application, the embodiments of the present application also provide a cooking device. Figure 6 Only the exemplary structure of the cooking device is shown, not all structures, and the part or all structures can be implemented as needed Figure 6 .

[0131] As Figure 6 shown, the cooking device 600 provided by the embodiments 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 communication between the components. The bus system 604 includes not only a data bus, but also a power bus, a control bus and a status signal bus. However, in order to clearly illustrate, all kinds of buses are marked as the bus system 604 in Figure 6 .

[0132] As shown in FIG. 1, the cooking device of the embodiments of the present application can also 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 specific details, please refer to the previous related description, which will not be repeated here.

[0133] The user interface 603 in the embodiments of the present application can be provided on the control panel of the cooking device, for example, can include but is not limited to at least one of the following: a key, a rotary switch, a touch screen, a display screen, an indicator light and a buzzer, etc.

[0134] The memory 602 in the embodiments of the present application is used to store various types of data to support the operation of the cooking device. Examples of these data include any computer programs used to operate on the cooking device.

[0135] The control method of the cooking device disclosed in the embodiments of the present application can be applied in the processor 601 or implemented by the processor 601. The processor 601 can be an integrated circuit chip having a processing capability of signals. In the implementation process, each step of the control method of the cooking device can be completed by the integrated logic circuit or the instruction in the form of software in the processor 601. The processor 601 mentioned above can be a general processor, a digital signal processor (DSP), or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. The processor 601 can implement or execute the methods, steps and logic block diagrams disclosed in the embodiments 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 embodiments of the present application, the hardware decoding processor can be directly embodied to execute the steps, or the hardware and software modules in the decoding processor can be combined to execute the steps. The software module can be located in the storage medium in the storage 602, and the processor 601 reads the information in the storage 602 and combines the hardware to complete the steps of the control method of the cooking device provided in the embodiments of the present application.

[0136] In the exemplary embodiments, the cooking device can be implemented by one or more application specific integrated circuits (ASICs), DSPs, programmable logic devices (PLDs), complex programmable logic devices (CPLDs), field programmable gate arrays (FPGAs), general processors, controllers, micro controllers (MCUs), microprocessors (Microprocessors), or other electronic elements, for executing the foregoing method.

[0137] It can be appreciated that the memory 602 can be a volatile memory or a nonvolatile memory, and can also include both volatile and nonvolatile memory. Among them, the nonvolatile 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 ferromagnetic random access memory (FRAM), a Flash Memory, a magnetic surface memory, an optical disc, 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) used as an external cache. By way of example but not limitation, many forms of RAM can be used, 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 (DDR SDRAM), Enhanced Synchronous Dynamic Random Access Memory (ESDRAM), SyncLink Dynamic Random Access Memory (SLDRAM), and Direct Rambus Random Access Memory (DRRAM).The memory described in the embodiments of the present application is intended to include, but not limited to, these and any other suitable type of memory.

[0138] In the example embodiments, the embodiments of the present application also provide a storage medium, i.e., a computer storage medium, which can be specifically a computer readable storage medium, such as the memory 602 storing the computer program executable by the processor 601 of the cooking device to complete the steps of the method of the embodiments of the present application. The computer readable storage medium can be a ROM, a PROM, an EPROM, an EEPROM, a Flash Memory, a magnetic surface memory, an optical disc, or a CD-ROM memory, etc.

[0139] It should be noted that "first", "second", etc. are used to distinguish similar objects, and do not necessarily describe a specific order or sequence.

[0140] In the embodiments of the present application, unless otherwise explicitly specified and limited, "on" or "under" of a first feature to a second feature can include that the first and second features are in direct contact, or that the first and second features are not in direct contact but are in contact through another feature between them. Moreover, "on", "above" and "on top of" of the first feature to the second feature includes that the first feature is directly above and obliquely above the second feature, or only indicates that the horizontal height of the first feature is higher than that of the second feature. "Under", "below" and "underneath" of the first feature to the second feature includes that the first feature is directly below and obliquely below the second feature, or only indicates that the horizontal height of the first feature is less than that of the second feature.

[0141] In addition, the technical solutions described in the embodiments of the present application can be arbitrarily combined 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 person skilled in the art can easily think of changes or replacements within the technical range disclosed in the present application, which should be covered in the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A control method of a cooking apparatus, characterized by, The cooking device comprises a pot body, a jet emulsification 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 emulsification device is arranged in the cooking cavity, the jet emulsification device at least comprises a jet hole, and the method comprises: obtaining a temperature change value of the cooking device within a set time length; based on the temperature change value and a set temperature change threshold, controlling the operation mode of the heating device, wherein the operation mode comprises: a jet mode for flowing liquid in the cooking cavity into the jet emulsification device based on the jet hole, and a reflux mode for flowing the emulsified liquid back into the cooking cavity based on the jet hole; based on the temperature change value and a set temperature change threshold, controlling the operation mode of the heating device, comprising: determining that the temperature change value in the reflux mode is greater than or equal to a second temperature change threshold, and controlling the reflux mode to switch to the jet mode.

2. The method of claim 1, wherein, based on the temperature change value and a set temperature change threshold, controlling the operation mode of the heating device, further comprising: determining that the temperature change value in the jet mode is greater than or equal to a first set temperature change threshold, and controlling the jet mode to switch to the reflux mode.

3. The method of claim 1, wherein, controlling the operation mode of the heating device, further comprising: 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 reflux mode.

4. The method of claim 1, wherein, if the current operation mode is the reflux mode, the method further comprises: obtaining a reflux time length in the reflux mode; determining that the reflux time length is greater than or equal to a reflux time length threshold, and controlling the reflux mode to switch to the jet mode.

5. The method of claim 4, wherein, the method further comprises: determining a current cooking stage; based on the current cooking stage and a first mapping relationship, determining the reflux time length threshold, the first mapping relationship being a corresponding relationship between cooking stages and reflux time length thresholds.

6. The method of claim 5, wherein, the method further comprises: obtaining a cooking parameter of the cooking device and a current operation time length of the cooking device; based on the cooking parameter and a second mapping relationship, determining cooking stage information of the cooking device, the second mapping relationship being a corresponding relationship between the cooking stage information of the cooking device and the cooking parameter; based on the operation time length and the cooking stage information of the cooking device, determining the current cooking stage.

7. A control device of a cooking apparatus, characterized by, The cooking device comprises a pot body, a jet emulsification 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 emulsification device is arranged in the cooking cavity, the jet emulsification device at least comprises a jet hole, and the control device comprises: an acquisition module for obtaining a temperature change value of the cooking device within a set time length; The control module is configured to control an operation mode of the heating device based on the temperature change value and a set temperature change threshold, wherein the operation mode comprises a jet mode for flowing the liquid in the cooking cavity into the jet emulsification device based on the jet hole and a backflow mode for flowing the emulsified liquid back into the cooking cavity based on the jet hole. The control module is specifically configured to: determine that the temperature change value in the backflow mode is greater than or equal to a second temperature change threshold, and control switching of the backflow mode to the jet mode.

8. A cooking apparatus, characterized by, The cooking device further comprises a processor and a memory for storing a computer program capable of running on the processor, wherein, the processor is configured to execute the steps of the method according to any one of claims 1 to 6 when running the computer program.

9. A storage medium having stored thereon a computer program, characterized in that The computer program, when executed by the processor, implements the steps of the method according to any one of claims 1 to 6.

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