Liquid heating container, control method thereof and computer readable storage medium

Abstract

The invention relates to a liquid heating container, a control method thereof and a computer readable storage medium, the liquid heating container is used for heating liquid to cook food materials in the liquid, the control method comprises the following steps: in response to a cooking instruction, heating the liquid to a first temperature, and keeping the first temperature for a first time length, the first temperature is matched with the food materials; after the first duration, the liquid is heated to a second temperature, the second temperature is kept for a second duration, and the second temperature is the boiling temperature of the liquid. According to the method, nutrient substances in the cooked food materials can be efficiently released at the stable low temperature, the liquid is not boiled at the moment, and less steam can be generated compared with the boiling state, so that the loss of soup is effectively reduced, and the cooking effect is comprehensively improved.

Description

Technical Field

[0001] The present invention relates to the field of cooking technology, and in particular to a liquid heating container and a control method thereof, and a computer-readable storage medium. Background Art

[0002] Health pots are usually used to cook a series of food or medicinal materials with health effects, such as wolfberry, red dates, ginseng, etc. The cooking procedures of existing health pot products are relatively simple, and the same cooking procedures are usually used for different food or medicinal materials, or only the cooking time can be adjusted, which is not conducive to the release of some special nutrients, and the cooking effect needs to be improved. Summary of the invention

[0003] The present invention provides a liquid heating container and a control method thereof, and a computer-readable storage medium, so as to at least solve the problem of how to improve the cooking effect of health-preserving food materials or medicinal materials in the related art.

[0004] According to a first aspect of the present invention, a control method for a liquid heating container is provided, wherein the liquid heating container is used to heat liquid to cook food in the liquid, the control method comprising: in response to a cooking instruction, heating the liquid to a first temperature, and maintaining the first temperature for a first time period, wherein the first temperature matches the food; after the first time period, heating the liquid to a second temperature, and maintaining the second temperature for a second time period, wherein the second temperature is the boiling temperature of the liquid.

[0005] The control method of the liquid heating container provided by the present invention can make the nutrients in the cooked food be released efficiently at a stable low temperature first by first using a first temperature lower than the boiling temperature of the liquid (i.e., the second temperature) as the heating target during the cooking process, and performing constant temperature heating at a relatively low temperature (i.e., lower than the second temperature) for a first period of time, and the liquid has not yet boiled at the first temperature, and can produce less steam compared to the boiling state, thereby effectively reducing the loss of the soup. After the first period of time, the boiling temperature of the liquid (i.e., the second temperature) is used as the heating target, and constant temperature heating at a relatively high temperature for a second period of time can form convection under a stable boiling state with the help of the violent movement of the liquid, accelerate the contact between the food and the liquid, and promote the nutrients to diffuse outward from the inside of the food and dissolve in the liquid. The combination of these two heating stages helps to increase the overall release of nutrients and reduce the loss of soup, thereby comprehensively improving the cooking effect of the food.

[0006] At the same time, some commonly used health-preserving ingredients often contain their own unique nutrients. By selecting a first temperature that matches a specific ingredient during the first heating period, the release of the unique nutrients in the ingredient can be enhanced, thereby further improving the cooking effect of the ingredient in a targeted manner. Specifically, the matching here specifically means that the first temperature is a temperature suitable for the effective release of the unique nutrients in the ingredient, for example, the unique nutrients have good solubility and stability at this temperature, thereby effectively promoting the dissolution of the unique nutrients from the ingredient and maintaining its biological activity.

[0007] As an example, in actual implementation, to achieve control of the first duration, the timing may be started when the liquid is heated to the first temperature, and the next step is entered when the timing reaches the first duration; to achieve control of the second duration, the timing may be started when the liquid is heated to the second temperature, and the timing may be ended when the timing reaches the second duration. Of course, other reasonable implementation methods may also be used to achieve control of the first duration or the second duration, and the present invention is not limited thereto.

[0008] As an example, regarding the values ​​of the first duration and the second duration, from the perspective of ingredients, different first durations or second durations can be set for different ingredients, or the same first duration or second duration can be set for different ingredients; from the perspective of different amounts to be cooked (for example, including the amount of ingredients and / or liquid to be cooked, which can be mass or volume), the first duration or second duration can be extended or shortened as the amount to be cooked changes, or the same first duration or second duration can be used for different amounts to be cooked. The above are all implementations of the present invention, and those skilled in the art can also make other reasonable designs for the first duration and the second duration, which are not limited by the present invention. The units of the first duration and the second duration are, for example, but not limited to, s and min.

[0009] Regarding the first duration, optionally, in some embodiments, the first duration is determined by the following steps: in response to a cooking instruction, obtaining the amount to be cooked, and determining the corresponding cooking time; obtaining a first proportion value related to the ingredient, and determining the product of the first proportion value and the cooking time as the first duration, wherein the first proportion value is the expected value of the proportion of the first duration in the cooking time.

[0010] In these embodiments, the implementation method of using different first time durations for different ingredients and different amounts to be cooked as described in the previous example is adopted. Specifically, with the help of an expected value representing the proportion of the duration of the first stage of constant temperature heating in the total cooking time, that is, the first proportion value, the overall cooking time is first determined according to the amount to be cooked, and then the corresponding first time duration is calculated in combination with the first proportion value related to the ingredient, thereby realizing the calculation of the time duration closely related to the ingredient to be cooked and the amount to be cooked, which helps to improve the cooking effect of the ingredient.

[0011] Regarding the second duration, optionally, the second duration is the product of the second proportion value and the cooking duration, and the second proportion value is the expected value of the proportion of the second duration in the cooking duration. The second duration described here is similar to the first duration, and is related to the expected value of the proportion of the duration of the second constant temperature heating in the total cooking duration, which can realize the convenient determination of the second duration, and can intuitively reflect the difference in the maintenance time of different temperatures in combination with the first proportion value and the second proportion value. It should be noted that what is defined here is the quantitative relationship that needs to be satisfied between the maintenance time (i.e., the second duration) of maintaining the liquid at the second temperature and the overall cooking duration, which is a static limitation of the quantitative relationship, not a limitation of the execution steps of the control method. In actual implementation, it is not necessary to execute the step of calculating the second duration and perform timing control according to the second duration. For example, timing can be started when heating and cooking are initially started. The timing obtained in this way is the overall cooking duration. When the timing reaches the cooking time determined according to the amount to be cooked, it ends, thereby realizing the control of the second duration as the control of the duration of the overall cooking program. This is also an implementation method of the present invention and falls within the protection scope of the present invention.

[0012] It should be understood that, since it takes some time to heat the liquid to the corresponding first temperature or second temperature before each of the two constant temperature heating stages, time needs to be reserved, so the sum of the first proportion value and the second proportion value needs to be less than 1.

[0013] Further optionally, in some embodiments, the first proportion value ranges from 15% to 35%, the second proportion value ranges from 53% to 77%, and the sum of the first proportion value and the second proportion value ranges from 88% to 92%.

[0014] In these embodiments, by limiting the value ranges for the first proportion value, the second proportion value, and the sum of the two, and then determining the specific values ​​of the first proportion value and the second proportion value when implementing the present invention, on the one hand, a better cooking effect can be guaranteed when implementing the present invention, and on the other hand, a certain selection space can be provided for the specific selection of the two proportion values, thereby improving the flexibility of the implementation of the scheme. It should be understood that the value range of the sum of the first proportion value and the second proportion value is 88% to 92%, which means that the value range of the duration proportion value reserved for the two heating and temperature raising stages is 8% to 12%.

[0015] Further optionally, in some embodiments, the control method of the liquid heating container according to the exemplary embodiment of the present invention also includes: determining the expected time for heating the liquid based on the cooking time, the first time and the second time, recorded as the third time (i.e. the time reserved for the two heating stages mentioned above); determining the heating power used in the heating process based on the third time, the amount to be cooked, the first temperature and the second temperature.

[0016] In these embodiments, the amount to be cooked can reflect the amount of ingredients and / or liquid that need to be cooked in the two heating and heating stages, the first temperature and the second temperature are the target temperatures that need to be heated in the two stages, the temperature difference between the two reflects the temperature difference of the second heating and heating stage, and the temperature difference between the first temperature and the room temperature reflects the temperature difference of the first heating and heating stage. These variables can jointly reflect the amount of heat required for heating, and the third duration is the duration reserved for the two heating and heating stages. The ratio of the amount of heating heat to the heating duration is the power. Therefore, by combining the above variables, the heating power used in the heating and heating process can be determined, thereby ensuring that the temperature increase target of the liquid can be achieved within the expected duration during the cooking process, which helps to ensure the expected cooking effect. As an example, the room temperature can be obtained by detecting the liquid temperature during the initial heating, or a preset fixed value can be used, such as but not limited to 20°C, 25°C, and the present invention is not limited to this.

[0017] It should be understood that the above briefly describes the correlation between the various variables used and the heating power. However, on the one hand, in the actual calculation process, the specific calculation method or the parameters in the calculation process can be appropriately adjusted based on the above principles, so as to make up for the gap between theory and practice and ensure the actual cooking effect. On the other hand, the purpose of these embodiments is not to strictly ensure that the two heating and temperature-raising stages are completed within the third time, but to use the third time to calculate the heating power, so as to reasonably select the heating power in the two heating and temperature-raising stages, so as to control the overall cooking time error within a reasonable range. This means that the actual end standard of the two heating and temperature-raising stages should be to heat the liquid to the first temperature and the second temperature respectively, rather than heating for a certain time. There will be a reasonable range of error between the actual heating time and the third time, which is an error that can be foreseen by the present invention and falls within the protection scope of the present invention.

[0018] In addition, regarding the step of determining the third duration here, it should be understood that this step is essentially to determine the duration of the remaining two heating and temperature-raising stages based on the total cooking duration and the duration of the two constant temperature heating stages, but in specific implementation, as an example, the difference obtained by subtracting the first duration and the second duration from the cooking duration can be used as the third duration, or the third proportion value can be used to determine the third duration by multiplying the cooking duration and the third proportion value, and the present invention does not limit this. Regarding the third proportion value, it can be the difference obtained by subtracting the first proportion value and the second proportion value from 1, or it can be a value with a slight error from the difference, and it can be calculated based on the first proportion value and the second proportion value to reduce the occupation of storage space, or it can be pre-stored in advance to reduce the amount of calculation in actual operation, and the present invention does not limit this.

[0019] Regarding the step of determining the heating power here, as an example, the two heating stages can use the same heating power or different heating powers. For the latter, the duration of each of the two heating stages can be further determined based on the third duration, that is, the third duration is allocated to the two heating stages, for example, including but not limited to equal allocation, allocation according to a predetermined ratio, and then the respective heating powers are determined according to the amount to be cooked and the duration and temperature difference of each of the two heating stages. The present invention does not limit the specific method of determining the heating power.

[0020] Regarding the realization of heating power, as an example, for an adjustable power heating device (such as but not limited to a variable frequency heating device), it can be directly adjusted to the determined heating power. For a fixed power heating device, the heating power can be adjusted by, for example but not limited to, duty cycle adjustment, switch control (i.e., setting multiple heating elements and controlling the number of heating elements started), etc. The present invention does not impose any restrictions on this.

[0021] Regarding the implementation of two constant temperature heating stages, optionally, in some embodiments, the above-mentioned operation of maintaining the first temperature for a first period of time includes: maintaining the liquid in a first temperature interval for a first period of time, wherein the first temperature interval is a temperature interval that fluctuates around the first temperature within a first preset temperature difference; the above-mentioned operation of maintaining the second temperature for a second period of time includes: maintaining the liquid in a second temperature interval for a second period of time, wherein the second temperature interval is a temperature interval that fluctuates around the second temperature within a second preset temperature difference.

[0022] In these embodiments, maintaining the first temperature or the second temperature, as described above, means taking the first temperature or the second temperature as the target for heating the liquid during the control process. Specifically, in terms of the actual heating process, the liquid temperature is made to fluctuate slightly around the first temperature or the second temperature. For example, heating is suspended when the liquid temperature reaches the first temperature, or the heating power is reduced when the liquid temperature has not yet reached the first temperature. At this time, the liquid temperature will rise slightly under the influence of the residual heating temperature or the low-power heat source, and then fall back. When it falls back to a set temperature, such as but not limited to the lower limit of the first temperature interval, heating is continued or the power is increased to increase the liquid temperature. This cycle is repeated to achieve the liquid temperature fluctuating around the first temperature or the second temperature and maintaining it within the first temperature interval or the second temperature interval.

[0023] Further optionally, in some embodiments, the first temperature interval matches the food material; the food material includes wolfberry, and the value range of the first temperature interval matching the wolfberry is 77°C to 93°C.

[0024] In these embodiments, since the first temperature interval is a temperature interval that fluctuates around the first temperature within the range of the first preset temperature difference, and the first temperature matches the food material, the first temperature interval will also substantially match the food material, and can be obtained through experimental testing and analysis. It can be understood that the suitable low-temperature cooking temperature (i.e., the first temperature) of the nutrients unique to the food material is not an exact value, but often a temperature interval. By keeping the liquid within this temperature interval during the low-temperature constant temperature heating stage, it helps to ensure the efficient release of the nutrients in this stage. Accordingly, an intermediate value can be determined from the selected first temperature interval as the first temperature, so as to achieve a reasonable determination of the heating target temperature (i.e., the first temperature) of the first heating and temperature rise stage. It should be understood that 77°C to 93°C here is a larger range of values ​​provided for the first temperature interval. In actual control, a narrower temperature interval can be determined as the first temperature interval, thereby reducing the fluctuation amplitude and improving the heating stability.

[0025] Optionally, in some embodiments, the liquid heating container also includes a micro-pressure device, which is used to maintain the gas pressure of the container within a preset pressure range; wherein the first preset temperature difference ranges from 0.5°C to 3°C, and the value of the first preset temperature difference is based on the micro-pressure environment provided by the micro-pressure device, and / or the second preset temperature difference ranges from 0.5°C to 3°C, and the value of the second preset temperature difference is based on the micro-pressure environment provided by the micro-pressure device.

[0026] In these embodiments, by using a micro-pressure device, the air pressure in the liquid heating container can be appropriately increased, usually not exceeding 4 kPa, which can create a micro-pressure environment, make the liquid temperature more stable, and reduce the temperature fluctuation amplitude, that is, reduce the first preset temperature difference and the second preset temperature difference, and can control the air pressure within a relatively safe pressure range, thereby fully reducing the safety risk. As an example, the first preset temperature difference is, for example, 2°C, and the first temperature range can be T1±2, where T1 is the first temperature; the second preset temperature difference is, for example, also 2°C, but different from the first temperature range, because the second temperature is the boiling temperature of the liquid, such as the boiling temperature of water is 100°C, so the upper limit of the second temperature range is often difficult to reach T2+2, where T2 is the second temperature. In a micro-pressure environment, the upper limit of the second temperature range can reach T2+0.5, or even T2+1.

[0027] According to a second aspect of the present invention, there is provided a liquid heating container, comprising: a container for holding food and liquid; a heating device for heating the liquid in the container; a temperature sensor for detecting the liquid temperature of the liquid in the container; at least one processor; and at least one memory for storing computer executable instructions, wherein the computer executable instructions, when executed by at least one processor, prompt at least one processor to execute the control method for the liquid heating container provided according to the first aspect of the present invention, so that the liquid heating container has all the beneficial technical effects of the control method, which will not be repeated here.

[0028] Optionally, in some embodiments, the liquid heating container according to the exemplary embodiment of the present invention further includes: a micro-pressure device for maintaining the gas pressure in the container within a preset pressure range.

[0029] In these embodiments, by adopting a micro-pressure device, the air pressure in the liquid heating container can be appropriately increased, usually not exceeding 4 kPa, which can not only create a micro-pressure environment to make the liquid temperature more stable and reduce the temperature fluctuation amplitude, but also control the air pressure within a relatively safe pressure range, thereby fully reducing safety risks.

[0030] According to the third aspect of the present invention, a computer-readable storage medium is provided. When the instructions in the computer-readable storage medium are executed by at least one processor, the at least one processor is prompted to execute the control method of the liquid heating container provided according to the first aspect of the present invention, thereby having all the beneficial technical effects of the control method, which will not be repeated here.

[0031] According to the fourth aspect of the present invention, a computer program product is provided, comprising computer instructions. When the computer instructions are executed by at least one processor, the control method of the liquid heating container provided according to the first aspect of the present invention is implemented, and thus has all the beneficial technical effects of the control method, which will not be repeated here.

[0032] It is to be understood that the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] The accompanying drawings herein are incorporated into and constitute a part of the specification, illustrate embodiments consistent with the present invention, and together with the description are used to explain the principles of the present invention, and do not constitute improper limitations of the present invention.

[0034] Figure 1 is a flow chart illustrating a control method of a liquid heating vessel according to an exemplary embodiment of the present invention.

[0035] Figure 2 is a flow chart showing a method for controlling a liquid heating container according to a specific embodiment of the present invention.

[0036] Figure 3 is a schematic diagram showing a temperature control curve according to a specific embodiment of the present invention.

[0037] Figure 4 is a schematic structural diagram showing a liquid heating container according to an exemplary embodiment of the present invention.

[0038] Figure 4 Description of Figure Numbers:

[0039] 11: upper cover; 12: handle; 13: upper cover sealing ring; 14: micro-pressure valve seat; 15: valve seat sealing ring; 16: micro-pressure valve group; 161: micro-pressure valve; 162: micro-pressure valve lower cover; 1621: pressure relief hole; 163: micro-pressure valve upper cover; 164: micro-pressure valve sealing ring; 17: pressure relief valve. DETAILED DESCRIPTION

[0040] In order to enable ordinary persons in the art to better understand the technical solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the accompanying drawings.

[0041] It should be noted that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the data used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in an order other than those illustrated or described herein. The implementation methods described in the following examples do not represent all implementation methods consistent with the present invention. Instead, they are merely examples of devices and methods consistent with some aspects of the present invention as detailed in the attached claims.

[0042] It should be noted that the phrase "at least one of the items" in the present invention includes three types of parallel situations: "any one of the items", "a combination of any number of the items", and "all of the items". For example, "including at least one of A and B" includes the following three parallel situations: (1) including A; (2) including B; (3) including A and B. Another example is "executing at least one of step 1 and step 2" which means the following three parallel situations: (1) executing step 1; (2) executing step 2; (3) executing step 1 and step 2.

[0043] The embodiment of the first aspect of the present invention provides a control method of a liquid heating container. The liquid heating container is used to heat liquid to cook food in the liquid. Figure 1 is a flow chart illustrating a control method of a liquid heating vessel according to an exemplary embodiment of the present invention.

[0044] Reference Figure 1 In step 101, in response to a cooking instruction, the liquid is heated to a first temperature and the first temperature is maintained for a first time period, wherein the first temperature matches the food.

[0045] During the cooking process, by first using a first temperature lower than the boiling temperature of the liquid as the heating target, and performing relatively low temperature (i.e., lower than the second temperature) constant temperature heating for a first period of time, the nutrients in the cooked ingredients can be efficiently released at a stable low temperature first, and the liquid has not yet boiled at the first temperature, and can produce less steam than in a boiling state, thereby effectively reducing the loss of soup.

[0046] At the same time, some commonly used health-preserving ingredients often contain their own unique nutrients. By selecting a first temperature that matches a specific ingredient during the first heating period, the release of the unique nutrients in the ingredient can be enhanced, thereby further improving the cooking effect of the ingredient in a targeted manner. Specifically, the matching here specifically means that the first temperature is a temperature suitable for the effective release of the unique nutrients in the ingredient, for example, the unique nutrients have good solubility and stability at this temperature, thereby effectively promoting the dissolution of the unique nutrients from the ingredient and maintaining its biological activity.

[0047] As an example, when this step is actually performed, in order to achieve control of the first duration, the timing can be started from when the liquid is heated to the first temperature, and when the timing reaches the first duration, the next step is entered. Of course, other reasonable implementation methods can also be used, and the present invention is not limited to this.

[0048] In step 102, after the first time period, the liquid is heated to a second temperature and the second temperature is maintained for a second time period, wherein the second temperature is the boiling temperature of the liquid.

[0049] By taking the boiling temperature of the liquid (i.e., the second temperature) as the heating target after the first period and performing relatively high temperature constant temperature heating for a second period, convection can be formed under a stable boiling state with the help of the violent movement of the liquid, thereby accelerating the contact between the food and the liquid and promoting the diffusion of nutrients from the inside of the food to the outside and dissolution in the liquid.

[0050] As an example, when this step is actually performed, in order to achieve control of the second time duration, the timing can be started when the liquid is heated to the second temperature, and the timing ends when the second time duration is reached. Of course, other reasonable implementation methods can also be used, and the present invention is not limited to this.

[0051] The above two steps realize the combination of two heating stages, which helps to increase the overall release of nutrients and reduce the loss of soup, thereby comprehensively improving the cooking effect of the ingredients.

[0052] As an example, regarding the values ​​of the first duration and the second duration, from the perspective of ingredients, different first durations or second durations can be set for different ingredients, or the same first duration or second duration can be set for different ingredients; from the perspective of different amounts to be cooked (for example, including the amount of ingredients and / or liquid to be cooked, which can be mass or volume), the first duration or second duration can be extended or shortened as the amount to be cooked changes, or the same first duration or second duration can be used for different amounts to be cooked. The above are all implementations of the present invention, and those skilled in the art can also make other reasonable designs for the first duration and the second duration, which are not limited by the present invention. The units of the first duration and the second duration are, for example, but not limited to, s and min.

[0053] Regarding the first duration, optionally, in some embodiments, the first duration is determined by the following steps: in response to a cooking instruction, obtaining the amount to be cooked, and determining the corresponding cooking time; obtaining a first proportion value related to the ingredient, and determining the product of the first proportion value and the cooking time as the first duration, wherein the first proportion value is the expected value of the proportion of the first duration in the cooking time.

[0054] In these embodiments, the implementation method of using different first time durations for different ingredients and different amounts to be cooked as described in the previous example is adopted. Specifically, with the help of an expected value representing the proportion of the duration of the first stage of constant temperature heating in the total cooking time, that is, the first proportion value, the overall cooking time is first determined according to the amount to be cooked, and then the corresponding first time duration is calculated in combination with the first proportion value related to the ingredient, thereby realizing the calculation of the time duration closely related to the ingredient to be cooked and the amount to be cooked, which helps to improve the cooking effect of the ingredient.

[0055] Regarding the second duration, optionally, the second duration is the product of the second proportion value and the cooking duration, and the second proportion value is the expected value of the proportion of the second duration in the cooking duration. The second duration described here is similar to the first duration, and is related to the expected value of the proportion of the duration of the second constant temperature heating in the total cooking duration, which can realize the convenient determination of the second duration, and can intuitively reflect the difference in the maintenance time of different temperatures in combination with the first proportion value and the second proportion value. It should be noted that what is defined here is the quantitative relationship that needs to be satisfied between the maintenance time (i.e., the second duration) of maintaining the liquid at the second temperature and the overall cooking duration, which is a static limitation of the quantitative relationship, not a limitation of the execution steps of the control method. In actual implementation, it is not necessary to execute the step of calculating the second duration and perform timing control according to the second duration. For example, timing can be started when heating and cooking are initially started. The timing obtained in this way is the overall cooking duration. When the timing reaches the cooking time determined according to the amount to be cooked, it ends, thereby realizing the control of the second duration as the control of the duration of the overall cooking program. This is also an implementation method of the present invention and falls within the protection scope of the present invention.

[0056] It should be understood that, since it takes some time to heat the liquid to the corresponding first temperature or second temperature before each of the two constant temperature heating stages, time needs to be reserved, so the sum of the first proportion value and the second proportion value needs to be less than 1.

[0057] Further optionally, in some embodiments, the first proportion value ranges from 15% to 35%, the second proportion value ranges from 53% to 77%, and the sum of the first proportion value and the second proportion value ranges from 88% to 92%.

[0058] In these embodiments, by limiting the value ranges for the first proportion value, the second proportion value, and the sum of the two, and then determining the specific values ​​of the first proportion value and the second proportion value when implementing the present invention, on the one hand, a better cooking effect can be guaranteed when implementing the present invention, and on the other hand, a certain selection space can be provided for the specific selection of the two proportion values, thereby improving the flexibility of the implementation of the scheme. It should be understood that the value range of the sum of the first proportion value and the second proportion value is 88% to 92%, which means that the value range of the duration proportion value reserved for the two heating and temperature raising stages is 8% to 12%.

[0059] Further optionally, in some embodiments, the control method of the liquid heating container according to the exemplary embodiment of the present invention also includes: determining the expected time for heating the liquid based on the cooking time, the first time and the second time, recorded as the third time (i.e. the time reserved for the two heating stages mentioned above); determining the heating power used in the heating process based on the third time, the amount to be cooked, the first temperature and the second temperature.

[0060] In these embodiments, the amount to be cooked can reflect the amount of ingredients and / or liquid that need to be cooked in the two heating and heating stages, the first temperature and the second temperature are the target temperatures that need to be heated in the two stages, the temperature difference between the two reflects the temperature difference of the second heating and heating stage, and the temperature difference between the first temperature and the room temperature reflects the temperature difference of the first heating and heating stage. These variables can jointly reflect the amount of heat required for heating, and the third duration is the duration reserved for the two heating and heating stages. The ratio of the amount of heating heat to the heating duration is the power. Therefore, by combining the above variables, the heating power used in the heating and heating process can be determined, thereby ensuring that the temperature increase target of the liquid can be achieved within the expected duration during the cooking process, which helps to ensure the expected cooking effect. As an example, the room temperature can be obtained by detecting the liquid temperature during the initial heating, or a preset fixed value can be used, such as but not limited to 20°C, 25°C, and the present invention is not limited to this.

[0061] It should be understood that the above briefly describes the correlation between the various variables used and the heating power. However, on the one hand, in the actual calculation process, the specific calculation method or the parameters in the calculation process can be appropriately adjusted based on the above principles, so as to make up for the gap between theory and practice and ensure the actual cooking effect. On the other hand, the purpose of these embodiments is not to strictly ensure that the two heating and temperature-raising stages are completed within the third time, but to use the third time to calculate the heating power, so as to reasonably select the heating power in the two heating and temperature-raising stages, so as to control the overall cooking time error within a reasonable range. This means that the actual end standard of the two heating and temperature-raising stages should be to heat the liquid to the first temperature and the second temperature respectively, rather than heating for a certain time. There will be a reasonable range of error between the actual heating time and the third time, which is an error that can be foreseen by the present invention and falls within the protection scope of the present invention.

[0062] In addition, regarding the step of determining the third duration here, it should be understood that this step is essentially to determine the duration of the remaining two heating and temperature-raising stages based on the total cooking duration and the duration of the two constant temperature heating stages, but in specific implementation, as an example, the difference obtained by subtracting the first duration and the second duration from the cooking duration can be used as the third duration, or the third proportion value can be used to determine the third duration by multiplying the cooking duration and the third proportion value, and the present invention does not limit this. Regarding the third proportion value, it can be the difference obtained by subtracting the first proportion value and the second proportion value from 1, or it can be a value with a slight error from the difference, and it can be calculated based on the first proportion value and the second proportion value to reduce the occupation of storage space, or it can be pre-stored in advance to reduce the amount of calculation in actual operation, and the present invention does not limit this.

[0063] Regarding the step of determining the heating power here, as an example, the two heating stages can use the same heating power or different heating powers. For the latter, the duration of each of the two heating stages can be further determined based on the third duration, that is, the third duration is allocated to the two heating stages, for example, including but not limited to equal allocation, allocation according to a predetermined ratio, and then the respective heating powers are determined according to the amount to be cooked and the duration and temperature difference of each of the two heating stages. The present invention does not limit the specific method of determining the heating power.

[0064] Regarding the realization of heating power, as an example, for an adjustable power heating device (such as but not limited to a variable frequency heating device), it can be directly adjusted to the determined heating power. For a fixed power heating device, the heating power can be adjusted by, for example but not limited to, duty cycle adjustment, switch control (i.e., setting multiple heating elements and controlling the number of heating elements started), etc. The present invention does not impose any restrictions on this.

[0065] Regarding the implementation of two constant temperature heating stages, optionally, in some embodiments, the above-mentioned operation of maintaining the first temperature for a first period of time includes: maintaining the liquid in a first temperature interval for a first period of time, wherein the first temperature interval is a temperature interval that fluctuates around the first temperature within a first preset temperature difference; the above-mentioned operation of maintaining the second temperature for a second period of time includes: maintaining the liquid in a second temperature interval for a second period of time, wherein the second temperature interval is a temperature interval that fluctuates around the second temperature within a second preset temperature difference.

[0066] In these embodiments, maintaining the first temperature or the second temperature, as described above, means taking the first temperature or the second temperature as the target for heating the liquid during the control process. Specifically, in terms of the actual heating process, the liquid temperature is made to fluctuate slightly around the first temperature or the second temperature. For example, heating is suspended when the liquid temperature reaches the first temperature, or the heating power is reduced when the liquid temperature has not yet reached the first temperature. At this time, the liquid temperature will rise slightly under the influence of the residual heating temperature or the low-power heat source, and then fall back. When it falls back to a set temperature, such as but not limited to the lower limit of the first temperature interval, heating is continued or the power is increased to increase the liquid temperature. This cycle is repeated to achieve the liquid temperature fluctuating around the first temperature or the second temperature and maintaining it within the first temperature interval or the second temperature interval.

[0067] Further optionally, in some embodiments, the first temperature interval matches the food material; the food material includes wolfberry, and the value range of the first temperature interval matching the wolfberry is 77°C to 93°C.

[0068] In these embodiments, since the first temperature interval is a temperature interval that fluctuates around the first temperature within the range of the first preset temperature difference, and the first temperature matches the food material, the first temperature interval will also substantially match the food material, and can be obtained through experimental testing and analysis. It can be understood that the suitable low-temperature cooking temperature (i.e., the first temperature) of the nutrients unique to the food material is not an exact value, but often a temperature interval. By keeping the liquid within this temperature interval during the low-temperature constant temperature heating stage, it helps to ensure the efficient release of the nutrients in this stage. Accordingly, an intermediate value can be determined from the selected first temperature interval as the first temperature, so as to achieve a reasonable determination of the heating target temperature (i.e., the first temperature) of the first heating and temperature rise stage. It should be understood that 77°C to 93°C here is a larger range of values ​​provided for the first temperature interval. In actual control, a narrower temperature interval can be determined as the first temperature interval, thereby reducing the fluctuation amplitude and improving the heating stability.

[0069] Optionally, in some embodiments, the liquid heating container also includes a micro-pressure device, which is used to maintain the gas pressure of the container within a preset pressure range; wherein the first preset temperature difference ranges from 0.5°C to 3°C, and the value of the first preset temperature difference is based on the micro-pressure environment provided by the micro-pressure device, and / or the second preset temperature difference ranges from 0.5°C to 3°C, and the value of the second preset temperature difference is based on the micro-pressure environment provided by the micro-pressure device.

[0070] In these embodiments, by using a micro-pressure device, the air pressure in the liquid heating container can be appropriately increased, usually not exceeding 4 kPa, which can create a micro-pressure environment, make the liquid temperature more stable, and reduce the temperature fluctuation amplitude, that is, reduce the first preset temperature difference and the second preset temperature difference, and can control the air pressure within a relatively safe pressure range, thereby fully reducing the safety risk. As an example, the first preset temperature difference is, for example, 2°C, and the first temperature range can be T1±2, where T1 is the first temperature; the second preset temperature difference is, for example, also 2°C, but different from the first temperature range, because the second temperature is the boiling temperature of the liquid, such as the boiling temperature of water is 100°C, so the upper limit of the second temperature range is often difficult to reach T2+2, where T2 is the second temperature. In a micro-pressure environment, the upper limit of the second temperature range can reach T2+0.5, or even T2+1.

[0071] Next, combine Figure 2 and Figure 3 A control method for a liquid heating container according to a specific embodiment of the present invention is introduced. Figure 2 is a flow chart showing a method for controlling a liquid heating container according to a specific embodiment of the present invention. Figure 3: is a schematic diagram showing a temperature control curve according to a specific embodiment of the present invention. In this specific embodiment, the food to be cooked is wolfberry, the corresponding first temperature T1 = 85 ° C, the first temperature range is 85 ± 2 ° C, that is, 83 ° C to 87 ° C, the second temperature T2 = 100 ° C, and the second temperature range is 98 ° C to 101 ° C.

[0072] Reference Figure 2 and Figure 3 This specific embodiment mainly includes the following four heating stages. Figure 2 The process of the four heating stages is shown, and other information acquisition, calculation and other processes before the four heating stages are not shown. Figure 2 The "Start" node is not included.

[0073] Phase I Figure 3 In the figure, ①) is the first heating stage, in which the liquid is continuously heated at the first power P1 to rapidly heat up to the first temperature T1. At the end of this stage, the pressure in the container reaches p0 as the temperature rises.

[0074] Phase II Figure 3 ②) is the first constant temperature heating stage. In this stage, the second power P2 is used for heating. The control target is to maintain the liquid at the first temperature T1. The actual liquid temperature will fluctuate around the first temperature T1 and remain within the first temperature range, so that the liquid temperature does not exceed the temperature range of 80-90°C. Lycium barbarum polysaccharides have good solubility and stability at around 80-90°C, and can be dissolved from the wolfberry raw material to the maximum extent and maintain its biological activity. In this stage, the container pressure will slowly rise from p0 to p1, and the pressure makes the liquid temperature more stable. When there is no pressure, the temperature fluctuates greatly, with a fluctuation range of T1±5°C; under micro-pressure conditions, the temperature fluctuates less and can reach T1±2°C. At the same time, this temperature range can produce less water vapor than boiling, which can effectively reduce cooking losses. The duration of the first constant temperature heating stage (i.e., the first duration t1) needs to account for 15% to 35% of the total cooking time, which can achieve a better improvement effect. In actual control, a fixed value can be determined from this value range as the first proportion value. When cooking, the total cooking time is first determined based on the amount of wolfberry cooked and the amount of water poured in, and then the product of the cooking time and the first proportion value is used as the first duration t1, thereby realizing the time control of the second stage.

[0075] Phase III Figure 3 ③) is the second heating stage, in which the third power P3 is used for continuous heating to rapidly heat the liquid to the second temperature T2. At the end of this stage, the container pressure reaches p2=4kPa as the temperature increases.

[0076] Phase 4 Figure 3 ④) is the second constant temperature heating stage. Since the container pressure is kept at a high level, it can also be called the pressure holding stage. In this stage, heating is performed at the fourth power P4. The control target is to maintain the liquid at the second temperature T2. The actual liquid temperature will fluctuate around the second temperature T2 and remain within the second temperature range. The container pressure is maintained at p2 under the action of the micro-pressure device. During the boiling process, the water molecules move violently to form convection, which helps to accelerate the contact between the food and the water, and promote the diffusion of nutrients from the inside of the food to the outside and dissolution in the water. On the one hand, the internal micro-pressure environment can reduce temperature fluctuations and keep the temperature stable within T2±2℃ (maintained within T2±5℃ under pressureless conditions, and almost not reaching 100℃); on the other hand, it can form a pressure difference between the inside and outside of the food, press the water into the food, strengthen the contact between water and food, so that the water can better bring out nutrients, and further promote the release of nutrients inside the food. The duration of the second constant temperature heating stage (or pressure holding stage) (i.e., the second duration) needs to account for 60% to 80% of the total cooking time to achieve a better improvement effect. In actual control, the second duration may not be specifically calculated, but the timing may be started from the beginning of cooking, and cooking may be ended when the entire cooking time reaches the total cooking time.

[0077] It should be noted that the powers in each stage are respectively referred to as the first power P1, the second power P2, the third power P3, and the fourth power P4 for the sake of convenience of explanation. It does not emphasize the use of different heating powers in different stages. In actual control, the power can be selected and adjusted as needed, which is not the focus of this specific embodiment.

[0078] Compared with the ordinary heating program (no micropressure, and only the first and fourth stages in this specific embodiment, no second stage, that is, no first constant temperature heating stage, and the third stage is integrated into the first stage), the cooking logic of this specific embodiment can increase the release of wolfberry polysaccharides by 30.2%, and at the same time, the liquid evaporation loss during the cooking process can be reduced by up to 57%, the evaporation amount is lower, and more soup can be retained.

[0079] The comparison between the common heating procedure and the new procedure proposed in this specific embodiment is shown in Table 1 below. In this comparison, 10 g of wolfberry and 1000 g of water were used, and the final measurement was the content of Lycium barbarum polysaccharide (mg) in the cooked soup, specifically the product of the amount of the remaining soup and the Lycium barbarum polysaccharide concentration (i.e., the content of Lycium barbarum polysaccharide in a unit volume of soup). The reason why Lycium barbarum polysaccharide concentration was not used is that different cooking procedures will result in different water losses, so simply comparing the Lycium barbarum polysaccharide concentration is not enough to reflect the differences between different cooking procedures.

[0080] Table 1

[0081] Normal heating program New Program Improvement rate Lycium barbarum polysaccharide content (mg) 88.1 114.7 30.2％

[0082] In addition, for the four-stage new program of this specific embodiment, the control variable method is used to change the difference between different first temperatures T1 and different first time lengths, see Table 2 and Table 3. Table 2 is the comparison effect of using different first temperatures T1 when the first time length is 30 minutes, and Table 3 is the comparison effect of using different first time lengths when the first temperature is 90°C. The amount of wolfberry and water used in these experiments is the same as that in Table 1.

[0083] Table 2

[0084] First temperature T1 Lycium barbarum polysaccharide content (mg) Compared with the normal heating process, the improvement rate No first constant temperature stage 108.5 / 60℃ 101.0 -7％ 70℃ 108.7 +0％ 80℃ 112.7 +4％ 90℃ 114.7 +6％

[0085] Table 3

[0086] First duration Lycium barbarum polysaccharide content (mg) Compared with the normal heating process, the improvement rate 0min 108.5 / 20min 114.7 +6％ 30min 111.2 +2％ 40min 110.8 +2％ 50min 102.8 -5％

[0087] The embodiment of the second aspect of the present invention proposes a liquid heating container, comprising a container, a heating device, a temperature sensor, at least one processor and at least one memory storing computer executable instructions. The container is used to hold food and liquid; the heating device is used to heat the liquid in the container, and the heating power involved in the control process is specifically the working power of the heating device; the temperature sensor is used to detect the liquid temperature of the liquid in the container, which can be used as a reference and basis in the control process; the computer executable instructions, when executed by at least one processor, prompt at least one processor to execute the control method of the liquid heating container according to the exemplary embodiment of the present invention.

[0088] The processor may include a central processing unit (CPU), a graphics processing unit (GPU), a programmable logic device, a dedicated processor system, a microcontroller or a microprocessor. As an example and not limitation, the processor may also include an analog processor, a digital processor, a microprocessor, a multi-core processor, a processor array, a network processor, etc.

[0089] The processor can execute instructions or codes stored in the memory, wherein the memory can also store data. Instructions and data can also be sent and received through the network via the network interface device, wherein the network interface device can adopt any known transmission protocol.

[0090] The memory may be integrated with the processor, for example, RAM or flash memory is arranged within an integrated circuit microprocessor or the like. In addition, the memory may include a separate device, such as an external disk drive, a storage array, or any other storage device that can be used by a database system. The memory and the processor may be operatively coupled, or may communicate with each other, such as through an I / O port, a network connection, etc., so that the processor can read files stored in the memory.

[0091] Furthermore, the liquid heating vessel may also include a video display (such as a liquid crystal display) and a user interaction interface (such as a keyboard, a mouse, a touch input device, etc.) All components of the liquid heating vessel may be connected to each other via a bus and / or a network.

[0092] Optionally, in some embodiments, the liquid heating container according to the exemplary embodiment of the present invention further includes: a micro-pressure device for maintaining the gas pressure in the container within a preset pressure range.

[0093] In these embodiments, by adopting a micro-pressure device, the air pressure in the liquid heating container can be appropriately increased, usually not exceeding 4 kPa, which can not only create a micro-pressure environment to make the liquid temperature more stable and reduce the temperature fluctuation amplitude, but also control the air pressure within a relatively safe pressure range, thereby fully reducing safety risks.

[0094] As an example, Figure 4 The figure shows an upper cover assembly of a health-preserving pot with a micro-pressure device, wherein the micro-pressure device is arranged on the upper cover as a component of the upper cover assembly. The upper cover assembly specifically includes an upper cover 11, a handle 12, an upper cover sealing ring 13, a micro-pressure valve seat 14, a valve seat sealing ring 15, a micro-pressure valve group 16, and a pressure relief valve 17. The micro-pressure valve seat 14, the valve seat sealing ring 15, and the micro-pressure valve group 16 can be used as a micro-pressure device of a liquid heating container of an exemplary embodiment of the present invention. The handle 12 is mounted and fixed on the upper cover 11. The upper cover sealing ring 13 is engaged in the corresponding card groove of the upper cover 11. The valve seat sealing ring 15 is placed in the corresponding position of the upper cover 11 and is fixed by installing the micro-pressure valve seat 14. The micro-pressure valve group 16 is engaged on the upper cover 11, and is interference fit with the valve seat sealing ring 15, and is detachable. The micro-pressure valve group 16 seals the health-preserving pot during the cooking process to increase the pressure in the pot, and opens when the pressure exceeds the preset pressure range to achieve pressure relief and pressure control. The pressure relief valve 17 is engaged with the corresponding position of the upper cover 11, and is used to relieve pressure when the path of the micro-pressure valve group 16 is blocked and cannot relieve pressure normally, thereby providing abnormal protection.

[0095] like Figure 4As shown, the micro-pressure valve group 16 includes a micro-pressure valve 161, a micro-pressure valve lower cover 162, a micro-pressure valve upper cover 163, and a micro-pressure valve sealing ring 164. The micro-pressure valve 161 is engaged in the corresponding slot of the micro-pressure valve lower cover 162 and can move up and down. The micro-pressure valve lower cover 162 is rotatably engaged in the corresponding slot of the micro-pressure valve upper cover 163. The micro-pressure valve sealing ring 164 is engaged in the slot of the micro-pressure valve lower cover 162. Its working principle is that when the health pot cooks food, steam is generated after heating, and pressure is generated inside. When the pressure p in the pot reaches a certain value, the micro-pressure valve 161 is lifted up to discharge the steam through the pressure relief hole 1621 of the micro-pressure valve lower cover 162 to achieve pressure relief, thereby maintaining the pressure in the pot within a predetermined safety range. The actual requirement is F / S≤4Kpa, where F represents the weight of the micro-pressure valve 161, S represents the cross-sectional area of ​​the pressure relief hole 1621, and F / S represents the pressure inside the pot during pressure relief, so that the pressure inside the pot does not exceed 4kPa.

[0096] In the structure of the health-preserving kettle, the upper cover sealing ring 13, the valve seat sealing ring 15, the micro-pressure valve sealing ring 164 and the pressure relief valve 17 are made of soft materials (for example but not limited to silica gel).

[0097] According to an exemplary embodiment of the present invention, a computer-readable storage medium may also be provided, and when the instructions in the computer-readable storage medium are executed by at least one processor, the at least one processor is prompted to execute the control method of the liquid heating container according to the exemplary embodiment of the present invention. Examples of computer-readable storage media here include: read-only memory (ROM), random access programmable read-only memory (PROM), electrically erasable programmable read-only memory (EEPROM), random access memory (RAM), dynamic random access memory (DRAM), static random access memory (SRAM), flash memory, non-volatile memory, CD-ROM, CD-R, CD+R, CD-RW, CD+RW, DVD-ROM, DVD-R, DVD+R, DVD-RW, DVD+RW, DVD-RAM, BD-ROM, BD-R, BD-R LTH, BD-RE, Blu-ray or optical disk storage, hard disk drive (HDD), solid state drive (SSD), card storage (such as, multimedia card, secure digital (SD) card or extreme digital (XD) card), magnetic tape, floppy disk, magneto-optical data storage device, optical data storage device, hard disk, solid state disk and any other device, any other device is configured to store computer programs and any associated data, data files and data structures in a non-transitory manner and provide the computer programs and any associated data, data files and data structures to a processor or computer so that the processor or computer can execute the computer program. The computer program in the above-mentioned computer-readable storage medium can be run in an environment deployed in a computer device such as a client, a host, an agent device, a server, etc. In addition, in one example, the computer program and any associated data, data files and data structures are distributed on a networked computer system, so that the computer program and any associated data, data files and data structures are stored, accessed and executed in a distributed manner by one or more processors or computers.

[0098] According to an exemplary embodiment of the present invention, a computer program product may also be provided, which includes computer instructions. When the computer instructions are executed by at least one processor, the at least one processor is prompted to perform a control method for a liquid heating container according to an exemplary embodiment of the present invention.

[0099] According to the liquid heating container and its control method and computer-readable storage medium of the exemplary embodiment of the present invention, during the cooking process, the first temperature lower than the boiling temperature of the liquid (i.e., the second temperature) is used as the heating target, and the heating is performed at a relatively low temperature (i.e., lower than the second temperature) and maintained for a first period of time, so that the nutrients in the cooked food can be released efficiently at a stable low temperature first, and the liquid has not yet boiled at the first temperature, and less steam can be generated compared to the boiling state, thereby effectively reducing the loss of the soup. After the first period of time, the boiling temperature of the liquid (i.e., the second temperature) is used as the heating target, and the heating is performed at a relatively high temperature and maintained for a second period of time, so that convection is formed under a stable boiling state with the help of the violent movement of the liquid, accelerating the contact between the food and the liquid, and promoting the nutrients to diffuse outward from the inside of the food and dissolve in the liquid. The combination of these two heating stages helps to increase the overall release of nutrients and reduce the loss of soup, thereby comprehensively improving the cooking effect of the food.

[0100] At the same time, some commonly used health-preserving ingredients often contain their own unique nutrients. By selecting a first temperature that matches a specific ingredient during the first heating period, the release of the unique nutrients in the ingredient can be enhanced, thereby further improving the cooking effect of the ingredient in a targeted manner. Specifically, the matching here specifically means that the first temperature is a temperature suitable for the effective release of the unique nutrients in the ingredient, for example, the unique nutrients have good solubility and stability at this temperature, thereby effectively promoting the dissolution of the unique nutrients from the ingredient and maintaining its biological activity.

[0101] Those skilled in the art will readily appreciate other embodiments of the present invention after considering the specification and practicing the invention disclosed herein. This application is intended to cover any variations, uses or adaptations of the present invention that follow the general principles of the present invention and include common knowledge or customary techniques in the art that are not disclosed by the present invention. The specification and examples are to be considered exemplary only, and the true scope and spirit of the present invention are indicated by the following claims.

[0102] It should be understood that the present invention is not limited to the exact construction that has been described above and shown in the drawings and that various modifications and changes may be made without departing from the scope thereof. The scope of the present invention is limited only by the appended claims.

Claims

1. A method for controlling a liquid heating container, characterized in that: The liquid heating container is used to heat liquid to cook food in the liquid, and the control method includes: In response to a cooking instruction, heating the liquid to a first temperature and maintaining the first temperature for a first time period, wherein the first temperature matches the food; After the first period of time, the liquid is heated to a second temperature and maintained at the second temperature for a second period of time, wherein the second temperature is the boiling temperature of the liquid.

2. The control method according to claim 1, characterized in that: The operation of maintaining the first temperature for a first time period includes: Keeping the liquid in a first temperature interval for the first time period, wherein the first temperature interval is a temperature interval that fluctuates around the first temperature within a range of a first preset temperature difference; The operation of maintaining the second temperature for a second time period includes: The liquid is maintained in a second temperature interval for the second time period, wherein the second temperature interval is a temperature interval that fluctuates around the second temperature within a range of a second preset temperature difference.

3. The control method according to claim 2, characterized in that: The first temperature range matches the food; The food material includes wolfberry, and the value range of the first temperature interval matching wolfberry is 77° C. to 93° C.

4. The control method according to claim 2, characterized in that: The liquid heating container further comprises a micro-pressure device, which is used to maintain the gas pressure of the container within a preset pressure range; Wherein, the value range of the first preset temperature difference is 0.5°C to 3°C, and the value of the first preset temperature difference is realized based on the micro-pressure environment provided by the micro-pressure device, and / or The value range of the second preset temperature difference is 0.5° C. to 3° C., and the value of the second preset temperature difference is achieved based on the micro-pressure environment provided by the micro-pressure device.

5. The control method according to any one of claims 1 to 4, characterized in that: The first duration is determined by the following steps: In response to the cooking instruction, obtaining the amount to be cooked and determining the corresponding cooking time; A first proportion value related to the food is obtained, and the product of the first proportion value and the cooking time is determined as the first time, wherein the first proportion value is an expected value of the proportion of the first time in the cooking time.

6. The control method according to claim 5, characterized in that: The second duration is the product of a second proportion value and the cooking duration, and the second proportion value is an expected value of the proportion of the second duration in the cooking duration; The first proportion value ranges from 15% to 35%, the second proportion value ranges from 53% to 77%, and the sum of the first proportion value and the second proportion value ranges from 88% to 92%.

7. The control method according to claim 6, characterized in that: The control method further comprises: Determine the expected time for heating the liquid according to the cooking time, the first time and the second time, which is recorded as a third time; The heating power used in the heating process is determined according to the third time period, the amount to be cooked, the first temperature and the second temperature.

8. A liquid heating container, characterized in that: include: Containers for holding food and liquids; A heating device for heating the liquid in the container; a temperature sensor, used to detect the liquid temperature of the liquid in the container; at least one processor; at least one memory storing computer executable instructions, Wherein, when the computer executable instructions are executed by the at least one processor, the at least one processor is prompted to execute the control method of the liquid heating container as claimed in any one of claims 1 to 7.

9. The liquid heating container according to claim 8, characterized in that The liquid heating container also includes a micro-pressure device for maintaining the gas pressure in the container within a preset pressure range.

10. A computer-readable storage medium, characterized in that: When the instructions in the computer-readable storage medium are executed by at least one processor, the at least one processor is prompted to execute the control method of the liquid heating container according to any one of claims 1 to 7.

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