Analysis method, embedded cooking utensil and integrated cooker

Abstract

The invention discloses an analysis method for an embedded cooking utensil, the embedded cooking utensil and an integrated cooker. The embedded cooking utensil comprises a box body, a pot body, a heating device, a cover body, an exhaust channel and a first temperature sensor. The cooker body is arranged in the box body and used for containing food materials. The heating device is arranged on the cooker body and used for heating food materials. The cover body is used for covering the cooker body. The cover body is provided with an exhaust port. One end of the exhaust channel is communicated with the exhaust port, and the other end of the exhaust channel is communicated with the outside of the box body and used for releasing steam generated by cooking to the outside of the box body. The first temperature sensor is arranged in the exhaust channel and used for sensing the temperature of the steam. The analysis method comprises the steps of obtaining a first temperature measurement value of the first temperature sensor, and judging whether the food material is boiling or not according to the first temperature measurement value. According to the method, whether the food materials are boiled or not is judged according to the sensing value of the first temperature sensor based on the structure of the embedded cooking utensil, and the method is simple and effective.

Description

Technical Field

[0001] The present application relates to the technical field of cooking appliances, and in particular to an analysis method for an embedded cooking appliance, an embedded cooking appliance using the analysis method, and an integrated stove including the embedded cooking appliance. Background Art

[0002] Due to the changes in the upper cover structure, exhaust channel and top temperature sensor position of the embedded rice cooker, the top temperature sensor cannot directly measure the top temperature of the cooking space, resulting in delayed and inaccurate temperature collection. This will directly affect the functions of boiling judgment, quantity judgment, power adjustment, etc. during the cooking process, and thus affect the cooking effect.

[0003] Therefore, a built-in cooking appliance is needed to at least partially solve the above problems. Summary of the invention

[0004] A series of simplified concepts are introduced in the Summary of the Invention section, which will be further described in detail in the Detailed Description of the Invention section. The Summary of the Invention section of this application does not mean to attempt to define the key features and essential technical features of the claimed technical solution, nor does it mean to attempt to determine the scope of protection of the claimed technical solution.

[0005] To at least partially solve the above problems, the present application provides, in a first aspect, an analysis method for an embedded cooking appliance.

[0006] Wherein, the embedded cooking appliance comprises:

[0007] Box,

[0008] The pot body is arranged in the box body and is used to contain food.

[0009] A heating device is arranged on the pot body for heating food

[0010] A cover body is used to cover the pot body, and the cover body is provided with an exhaust port.

[0011] an exhaust passage, one end of which is in communication with the exhaust port, and the other end of which is in communication with the outside of the box, for releasing steam generated by cooking to the outside of the box, and

[0012] a first temperature sensor, disposed in the exhaust passage, for sensing the temperature of the steam;

[0013] The analysis method comprises:

[0014] obtaining a first temperature measurement value of the first temperature sensor,

[0015] Whether the food is boiling is determined according to the first temperature measurement value.

[0016] According to the present application, based on the structure of the embedded cooking appliance, whether the food is boiling is determined according to the sensed value of the first temperature sensor, and the method is simple and effective.

[0017] Optionally, the analysis method further comprises calculating the amount of the food after determining that the food is boiling.

[0018] According to the present application, based on the structure of the embedded cooking appliance, the sensing value of the first temperature sensor has a hysteresis, and the amount of food is analyzed and calculated only after it is determined that the food is boiling, so that a more accurate value of the amount of food can be obtained.

[0019] Optionally, the analysis method further comprises:

[0020] The total time during which the embedded cooking appliance heats at full power from the start of cooking heating to the boiling of the food is recorded as the full-power heating time tt.

[0021] After determining that the food is boiling, the food amount calculation step S10 is performed, in which the food amount m is calculated according to the following formula:

[0022] m=tt / C1, or, m=(tt-tr) / C1,

[0023] Wherein, C1 is the preset constant, and tr is the full power preset correction time.

[0024] According to the present application, the method for preliminarily calculating the amount of ingredients is simple.

[0025] Optionally,

[0026] The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body.

[0027] The analysis method further comprises:

[0028] Before the cooking heating starts, obtaining a second temperature measurement value T2 of the second temperature sensor, and,

[0029] After the food quantity calculation step S10, a correction step S20 is performed. The correction step S20 includes at least one sub-correction step. In the step S20, the food quantity m calculated in the step S10 is corrected at least according to the second temperature measurement value T2 to obtain a corrected food quantity.

[0030] According to the present application, when the initial temperature of the food is different, the time required to heat to boiling is different. Correcting the calculated value of the food quantity according to the initial temperature of the food can make the result more accurate.

[0031] Optionally, the correction step S20 includes at least a first sub-correction step S21, and the first sub-correction step S21 includes:

[0032] calculating a first correction coefficient r1; and

[0033] The corrected food amount obtained before the first sub-correction step S21 or the product of the food amount m and the first correction coefficient r1 is used as the corrected food amount corrected by the first sub-correction step S21,

[0034] The first correction coefficient r1 is calculated according to the following formula:

[0035] r1=(C2-T2) / (BP-T2),

[0036] further,

[0037] The preset boiling point temperature BP is 100°C, and / or

[0038] The preset temperature constant C2 is 60 to 80°C.

[0039] Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。

[0040] The inventors of the present application discovered that due to the hysteresis of the sensing value of the first temperature sensor, when the sensing value of the first temperature sensor can indicate that the food is boiling, the food has been boiling for a period of time. Therefore, the duration tt in step S10 is relatively overestimated, causing the amount of food m to be overestimated. Therefore, the amount of food is corrected and reduced in step S21.

[0041] Optionally, the correction step S20 further includes a second sub-correction step S22, and the second sub-correction step S22 includes:

[0042] Set multiple continuous temperature intervals TS;

[0043] A temperature compensation coefficient TF is set corresponding to each temperature interval TS;

[0044] Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS;

[0045] Calculate the product of the corrected food amount or the food amount m obtained before the second sub-correction step S22 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and

[0046] The corrected food amount obtained before the second sub-correction step S22 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S22.

[0047] According to the present application, different temperature compensation coefficients TF are quantitatively determined according to the initial temperature of the food material, so that the analysis result is more accurate.

[0048] Optionally, the calculation result of the second correction value only retains the integer part, or is rounded off.

[0049] According to the present application, rounding can reduce the amount of calculation.

[0050] Optionally, the higher the temperature value in the temperature interval TS is, the smaller the corresponding value of the temperature compensation coefficient TF is.

[0051] further,

[0052] The temperature interval TS includes a first interval, the temperature range of the first interval is [0, 3]°C, and the value of the temperature compensation coefficient TF corresponding to the first interval is [0.18, 0.20];

[0053] The temperature interval TS includes a second interval, the temperature range of the second interval is (3,7]°C, and the value of the temperature compensation coefficient TF corresponding to the second interval is [0.16,0.17];

[0054] The temperature interval TS includes a third interval, the temperature range of the third interval is (7, 11]°C, and the value of the temperature compensation coefficient TF corresponding to the third interval is [0.14, 0.15];

[0055] The temperature interval TS includes a fourth interval, the temperature range of the fourth interval is (11, 16]°C, and the value of the temperature compensation coefficient TF corresponding to the fourth interval is [0.12, 0.13];

[0056] The temperature interval TS includes a fifth interval, the temperature range of the fifth interval is (16, 20]° C., and the value of the temperature compensation coefficient TF corresponding to the fifth interval is [0.09, 0.11].

[0057] According to the present application, the higher the initial temperature of the food, the smaller the calculation result in step S10 is relative to the actual value. The higher the initial temperature of the food, the smaller the temperature compensation coefficient TF, and the larger the corrected food amount after correction, so that the food amount calculation result is more consistent with the actual value.

[0058] Optionally,

[0059] The heating power of the embedded cooking appliance includes at least one non-full power in addition to the full power;

[0060] The analysis method further includes: recording the total duration of the embedded cooking appliance heating at each non-full power from the start of cooking heating to the boiling of the food, which is recorded as the non-full power heating duration tp;

[0061] The correction step S20 further includes a third sub-correction step S23, in which the corrected food amount or the food amount m obtained before the third sub-correction step S23 is corrected according to the non-full-power heating time tp.

[0062] According to the present application, the contribution of non-full power heating is also taken into account in combination with the actual heating situation, so that the analysis result is more accurate.

[0063] Optionally, the third sub-correction step S23 includes:

[0064] Corresponding to each of the non-full power settings, a preset correction factor RF is set.

[0065] The quotient of the preset constant C1 divided by the preset correction coefficient RF is recorded as each of the non-full power setting power compensation coefficients PF.

[0066] Calculate the quotient of each of the total duration of non-full power heating tp divided by the corresponding power compensation coefficient PF, and record it as the non-full power power compensation value ec.

[0067] The sum of the corrected food amount obtained before the third sub-correction step S23 and all the power compensation values ​​ec is used as the corrected food amount corrected by the third sub-correction step S23;

[0068] Alternatively, the third sub-correction step S23 includes:

[0069] Corresponding to each of the non-full power settings, a preset correction factor RF is set.

[0070] Calculate each non-full power heating time correction z, where z = tr / RF,

[0071] The quotient of the preset constant C1 divided by the preset correction coefficient RF is recorded as each of the non-full power power compensation coefficients PF.

[0072] Calculate the quotient of each of the non-full power (tp-z) values ​​divided by the corresponding power compensation coefficient PF, and record it as the non-full power power compensation value ec.

[0073] The sum of the corrected food amount obtained before the third sub-correction step S23 and all the power compensation values ​​ec is used as the corrected food amount corrected by the third sub-correction step S23.

[0074] According to the present application, when heating at less than full power, the food also obtains heat, and the corresponding power compensation coefficient PF is quantitatively determined according to different power values, so that the analysis result is more accurate.

[0075] Optionally,

[0076] The greater the power of the non-full power is, the greater the corresponding preset correction factor RF is; and / or

[0077] The calculation result of the heating time correction amount z only retains the integer part, or is rounded off.

[0078] According to the present application, the higher the power, the more heat is provided, and the corresponding power compensation value is larger. Rounding the calculation result can reduce the amount of calculation.

[0079] Optionally, the non-full power includes at least one of the following powers:

[0080] a first power, wherein the first power is 80% to 60% of the full power, and the value range of the preset correction coefficient RF corresponding to the first power is 0.55 to 0.65;

[0081] a second power, wherein the second power is 59% to 50% of the full power, and the preset correction coefficient RF corresponding to the second power is in the range of 0.45 to 0.54;

[0082] a third power, the third power being 49% to 40% of the full power, and the preset correction coefficient RF corresponding to the third power being in the range of 0.35 to 0.44;

[0083] The fourth power is 39% to 20% of the full power, and the value range of the preset correction coefficient RF corresponding to the fourth power is 0.25 to 0.34.

[0084] According to the present application, the higher the power, the more heat is provided, and the corresponding preset correction coefficient is larger.

[0085] Optionally, the correction step S20 further includes a fourth sub-correction step S24, and the fourth sub-correction step S24 is performed after the first sub-correction step S21.

[0086] In the fourth sub-correction step S24, if the corrected food amount obtained before the fourth sub-correction step S24 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the fourth sub-correction step S24 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

[0087] According to the present application, the fourth sub-correction step is used to make the food quantity analysis result fall within a reasonable range.

[0088] Optionally, the calculation result of at least one of the sub-correction steps in the correction step S20 only retains the integer part, or is rounded off.

[0089] According to the present application, rounding can reduce the amount of calculation.

[0090] Optionally, the calculation result of the ingredient amount m in the ingredient amount calculation step S10 only retains the integer part, or is rounded off.

[0091] According to the present application, rounding can reduce the amount of calculation.

[0092] Optionally,

[0093] The heating power of the built-in cooking appliance includes at least one level;

[0094] The analysis method further comprises:

[0095] The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp.

[0096] A preset correction factor RFp is set for each level of heating power.

[0097] The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power.

[0098] Calculate the quotient of each heating time tpp divided by the corresponding power coefficient PFp, and record it as the power contribution value ecp of each heating power.

[0099] After determining that the food is boiling, the food amount calculation step S110 is executed. In the food amount calculation step S110, the sum of all the power contribution values ​​ecp is taken as the food amount m.

[0100] Alternatively, the analysis method further comprises:

[0101] The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp.

[0102] A preset correction factor RFp is set for each level of heating power.

[0103] Calculate the heating time correction zp for each level of heating power, where zp=tr / RFp,

[0104] The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power.

[0105] Calculate the quotient of the value of (tpp-zp) of each level of heating power divided by the corresponding power factor PFp, and record it as the power contribution value ecp of each level of heating power;

[0106] After determining that the food is boiling, the food amount calculation step S110 is executed. In the food amount calculation step S110, the sum of all the power contribution values ​​ecp is taken as the food amount m.

[0107] Wherein, C1 is the preset constant, and tr is the full power preset correction time.

[0108] According to the present application, the amount of food is calculated based on the total heat contributed by the heating device, and the calculation result is accurate.

[0109] Optionally,

[0110] The greater the power value of the heating power, the greater the corresponding preset correction coefficient RFp; and / or

[0111] The calculation result of the heating time correction amount zp only retains the integer part, or is rounded off.

[0112] According to the present application, the higher the power, the more heat is provided, and the corresponding preset correction coefficient is larger. Rounding the calculation result of the heating time correction amount zp can reduce the amount of calculation.

[0113] Further, the heating power includes at least one of the following powers:

[0114] Full power, the preset correction factor RFp corresponding to the full power is 1;

[0115] a first power, wherein the first power is 80% to 60% of the full power, and the preset correction coefficient RFp corresponding to the first power is in the range of 0.55 to 0.65;

[0116] a second power, wherein the second power is 59% to 50% of the full power, and the preset correction coefficient RFp corresponding to the second power is in the range of 0.45 to 0.54;

[0117] a third power, the third power being 49% to 40% of the full power, and the preset correction coefficient RFp corresponding to the third power being in the range of 0.35 to 0.44;

[0118] A fourth power, the fourth power is 39% to 20% of the full power, and the preset correction coefficient RFp corresponding to the fourth power ranges from 0.25 to 0.34.

[0119] According to the present application, the higher the power, the more heat is provided, and the corresponding preset correction coefficient is larger.

[0120] Optionally,

[0121] The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body and is used to detect the temperature of the food or the temperature of the pot containing the food.

[0122] The analysis method further comprises:

[0123] Before the cooking heating starts, obtaining a second temperature measurement value T2 of the second temperature sensor, and,

[0124] After the food quantity calculation step S110, a correction step S120 is performed. The correction step S120 includes at least one sub-correction step. In the step S120, the food quantity m calculated in the step S110 is corrected at least according to the second temperature measurement value T2 to obtain a corrected food quantity.

[0125] According to the present application, when the initial temperature of the food is different, the time required to heat to boiling is different. Correcting the calculated value of the food quantity according to the initial temperature of the food can make the result more accurate.

[0126] Optionally, the correction step S120 includes at least a first sub-correction step S121, and the first sub-correction step S121 includes:

[0127] calculating a first correction coefficient r1; and

[0128] The corrected food amount obtained before the first sub-correction step S121 or the product of the food amount m and the first correction coefficient r1 is used as the corrected food amount corrected by the first sub-correction step S121,

[0129] The first correction coefficient r1 is calculated according to the following formula:

[0130] r1=(C2-T2) / (BP-T2),

[0131] Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。

[0132] further,

[0133] The preset boiling point temperature BP is 100°C, and / or

[0134] The preset temperature constant C2 is 60 to 80°C.

[0135] The inventors of the present application discovered that due to the hysteresis of the sensing value of the first temperature sensor, when the sensing value of the first temperature sensor can indicate that the food is boiling, the food has been boiling for a period of time. Therefore, the duration tt in step S110 is relatively overestimated, causing the amount of food m to be overestimated. Therefore, the amount of food is corrected and reduced in step S121.

[0136] Optionally, the correction step S120 further includes a second sub-correction step S122, and the second sub-correction step S122 includes:

[0137] Set multiple continuous temperature intervals TS;

[0138] A temperature compensation coefficient TF is set corresponding to each temperature interval TS;

[0139] Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS;

[0140] Calculate the product of the corrected food amount or the food amount m obtained before the second sub-correction step S122 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and

[0141] The corrected food amount obtained before the second sub-correction step S122 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S122.

[0142] According to the present application, different temperature compensation coefficients TF are quantitatively determined according to the initial temperature of the food material, so that the analysis result is more accurate.

[0143] Optionally, the calculation result of the second correction value only retains the integer part, or is rounded off.

[0144] According to the present application, rounding can reduce the amount of calculation.

[0145] Optionally, the higher the temperature value in the temperature interval TS is, the smaller the corresponding value of the temperature compensation coefficient TF is.

[0146] further,

[0147] The temperature interval TS includes a first interval, the temperature range of the first interval is [0, 3]°C, and the value of the temperature compensation coefficient TF corresponding to the first interval is [0.18, 0.20];

[0148] The temperature interval TS includes a second interval, the temperature range of the second interval is (3,7]°C, and the value of the temperature compensation coefficient TF corresponding to the second interval is [0.16,0.17];

[0149] The temperature interval TS includes a third interval, the temperature range of the third interval is (7, 11]°C, and the value of the temperature compensation coefficient TF corresponding to the third interval is [0.14, 0.15];

[0150] The temperature interval TS includes a fourth interval, the temperature range of the fourth interval is (11, 16]°C, and the value of the temperature compensation coefficient TF corresponding to the fourth interval is [0.12, 0.13];

[0151] The temperature interval TS includes a fifth interval, the temperature range of the fifth interval is (16, 20]° C., and the value of the temperature compensation coefficient TF corresponding to the fifth interval is [0.09, 0.11].

[0152] According to the present application, the higher the initial temperature of the food, the smaller the calculation result in step S110 is relative to the actual value. The higher the initial temperature of the food, the smaller the temperature compensation coefficient TF, and the larger the corrected food amount after correction, so that the food amount calculation result is more consistent with the actual value.

[0153] Optionally, the correction step S120 further includes a third sub-correction step S123, and the third sub-correction step S123 is performed after the first sub-correction step S121.

[0154] In the third sub-correction step S123, if the corrected food amount obtained before the third sub-correction step S123 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the third sub-correction step S123 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

[0155] According to the present application, the third sub-correction step is used to make the food quantity analysis result fall within a reasonable range.

[0156] Optionally, the calculation result of at least one of the sub-correction steps in the correction step S120 only retains the integer part, or is rounded off.

[0157] According to the present application, rounding can reduce the amount of calculation.

[0158] Optionally, the calculation result of the ingredient amount m in the ingredient amount calculation step S110 retains only the integer part, or is rounded off.

[0159] According to the present application, rounding can reduce the amount of calculation.

[0160] Optionally,

[0161] The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body, and is used to sense the temperature of the food or the temperature of the pot containing the food, and the heating power of the embedded cooking appliance comprises at least one level;

[0162] The analysis method further comprises:

[0163] Before the cooking heating starts, a second temperature measurement value T2 of the second temperature sensor is obtained,

[0164] Calculate the first correction coefficient r1, where r1 = (C2-T2) / (BP-T2),

[0165] The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp.

[0166] A preset correction factor RFp is set for each level of heating power.

[0167] The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power.

[0168] Calculate the third correction amount xp of the heating power of each level, where xp=tpp×r1,

[0169] The quotient of each third correction amount xp divided by the corresponding power coefficient PFp is calculated and recorded as the power contribution value ecp of each level of heating power.

[0170] After determining that the food is boiling, the food amount calculation step S210 is executed. In the food amount calculation step S210, the sum of all the power contribution values ​​ecp is taken as the food amount m.

[0171] Alternatively, the analysis method further comprises:

[0172] Before the cooking heating starts, a second temperature measurement value T2 of the second temperature sensor is obtained,

[0173] Calculate the first correction coefficient r1, where r1 = (C2-T2) / (BP-T2),

[0174] The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp.

[0175] A preset correction factor RFp is set for each level of heating power.

[0176] The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power.

[0177] Calculate the heating time correction amount zp of each level of heating power, where zp=tr / RFp, where tr is the full power preset correction time,

[0178] Calculate the third correction amount xp of the heating power of each level, where xp=(tpp-zp)×r1,

[0179] The quotient of each third correction amount xp divided by the corresponding power coefficient PFp is calculated and recorded as the power contribution value ecp of each level of heating power.

[0180] After determining that the food is boiling, the food amount calculation step S210 is executed. In the food amount calculation step S210, the sum of all the power contribution values ​​ecp is taken as the food amount m.

[0181] Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。

[0182] According to the present application, the entire heat contribution of the heating device is used to calculate the amount of food. At the same time, due to the hysteresis of the sensing value of the first temperature sensor, when the sensing value of the first temperature sensor can indicate that the food is boiling, the food has been boiling for a period of time. Therefore, the heating time needs to be adjusted down accordingly, so that the calculation result of the amount of food is accurate.

[0183] Optionally, after the ingredient amount calculation step S210, a correction step S220 is performed, wherein the correction step S220 includes at least one sub-correction step. In the step S220, the ingredient amount m calculated in the step S210 is corrected to obtain a corrected ingredient amount.

[0184] Further, the correction step S220 includes a first sub-correction step S221, and the first sub-correction step S221 includes:

[0185] Set multiple continuous temperature intervals TS;

[0186] A temperature compensation coefficient TF is set corresponding to each temperature interval TS;

[0187] Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS;

[0188] Calculate the product of the corrected food amount or the food amount m obtained before the first sub-correction step S221 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and

[0189] The corrected food amount obtained before the second sub-correction step S221 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S122.

[0190] According to the present application, the higher the initial temperature, the shorter the time used to boil the food, so refining the initial temperature range for correction can make the analysis result more accurate.

[0191] Optionally,

[0192] The calculation result of the second correction amount retains only the integer part, or is rounded off; and / or

[0193] The calculation result of the second sub-correction step S221 only retains the integer part, or is rounded off.

[0194] According to the present application, rounding can reduce the amount of calculation.

[0195] Optionally, the correction step S220 includes a second sub-correction step S221. In the second sub-correction step S221, if the corrected food amount obtained before the second sub-correction step S221 is greater than a preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the second sub-correction step S221 is less than a preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

[0196] According to the present application, the food quantity analysis result is brought into a reasonable range through the second sub-correction step.

[0197] Optionally,

[0198] The calculation result of the amount of food m in the step S210 of calculating the amount of food is only integer-retained, or rounded off; and / or

[0199] The calculation result of at least one of the heating time correction amount zp and the third correction amount xp retains only the integer part, or is rounded off.

[0200] According to the present application, rounding can reduce the amount of calculation.

[0201] Optionally, obtaining a first temperature measurement value of a first temperature sensor, and judging whether the food is boiling according to the first temperature measurement value includes:

[0202] periodically acquiring the first temperature measurement value, and determining that the food is boiling when the first temperature measurement value is greater than or equal to a first preset temperature threshold and a change rate of the first temperature measurement value is greater than or equal to a preset change rate; or

[0203] The first temperature measurement value is periodically obtained, and when the first temperature measurement value is greater than or equal to a second preset temperature threshold, it is determined that the food is boiling.

[0204] further,

[0205] The first preset temperature threshold is 50 to 63° C., and the preset change rate is 2-8° C. / s; and / or

[0206] The second preset temperature threshold is 65 to 75°C.

[0207] According to the present application, based on the structure of the embedded cooking appliance, it is possible to determine that the food is boiling when the measurement value of the first temperature sensor suddenly changes to a larger value, or it is possible to determine that the food is boiling when the measurement value of the first temperature sensor changes to a larger value.

[0208] Optionally,

[0209] When the first temperature measurement value is less than a reference temperature, periodically acquiring the first temperature measurement value with a first period,

[0210] When the first temperature measurement value is greater than or equal to the reference temperature, periodically acquiring the first temperature measurement value with a second period,

[0211] The reference temperature is lower than the first preset temperature threshold, and the first period is greater than the second period.

[0212] According to the present application, when food is close to boiling, the sampling frequency is increased so that the boiling of food can be detected in time and corresponding disposal measures can be taken in time.

[0213] Optionally, the analysis method calculates the rate of change of the first temperature measurement value according to the following method:

[0214] M consecutive first temperature measurement values ​​are obtained, and a difference between a maximum value and a minimum value of the M first temperature measurement values ​​is used as a change rate of the first temperature measurement value.

[0215] According to the present application, the method for calculating the rate of change of the first temperature measurement value is simple.

[0216] A second aspect of the present application provides an embedded cooking appliance, the embedded cooking appliance comprising:

[0217] Box;

[0218] A pot body, disposed in the box body and used for containing food;

[0219] A cover body, used to cover the pot body, and the cover body is provided with an exhaust port;

[0220] an exhaust passage, one end of which is in communication with the exhaust port, and the other end of which is in communication with the outside of the box, for releasing steam generated by cooking to the outside of the box;

[0221] a first temperature sensor, disposed in the exhaust passage, for sensing the temperature of the steam;

[0222] A second temperature sensor is disposed on the pot body and is used to sense the temperature of the food or the temperature of the pot containing the food;

[0223] A heating device, disposed on the pot body, for heating food; and

[0224] a control device, the control device being electrically connected to the heating device to control the operation of the heating device, and the control device being also electrically connected to the first temperature sensor and the second temperature sensor to obtain measurement values ​​of the first temperature sensor and the second temperature sensor,

[0225] Wherein, the control device is configured to execute the steps of the analysis method according to any one of the technical solutions of the first aspect.

[0226] According to the present application, in order to enable the cover of the embedded cooking utensil to be moved safely and conveniently, the first temperature sensor for sensing the temperature of cooking steam is arranged in the exhaust passage, so that no temperature sensor is arranged in the cover. Based on the structure of the embedded cooking utensil, the method of judging whether the food is boiling according to the sensing value of the first temperature sensor is simple and effective. Since the sensing value of the first temperature sensor has a hysteresis, the amount of food is analyzed and calculated only after the food is determined to be boiling, so that a more accurate value of the amount of food can be obtained.

[0227] The third aspect of the present application provides an integrated stove, which includes:

[0228] The built-in cooking appliance according to the technical solution of the second aspect; and

[0229] A stove module is arranged on the top of the box.

[0230] According to the present application, in order to enable the cover of the embedded cooking utensil to be moved safely and conveniently, the integrated stove sets the first temperature sensor for sensing the temperature of cooking steam in the exhaust passage, so that no temperature sensor is set in the cover. Based on the structure of the embedded cooking utensil, the method of judging whether the food is boiling is simple and effective according to the sensing value of the first temperature sensor. Since the sensing value of the first temperature sensor has a hysteresis, the amount of food is analyzed and calculated after the food is determined to be boiling, so that a more accurate value of the amount of food can be obtained. BRIEF DESCRIPTION OF THE DRAWINGS

[0231] The following drawings of the present application are used as a part of the present application for understanding the present application. The drawings show the implementation modes of the present application and the description thereof, and are used to explain the principle of the present application.

[0232] In the attached figure:

[0233] Figure 1 is a side cross-sectional schematic diagram of a built-in cooking appliance according to a specific embodiment of the present application;

[0234] Figure 2 is a flowchart of the steps of the analysis method of the embedded cooking appliance according to a specific embodiment of the present application;

[0235] Figure 3 for Figure 2 A first example of a process of the sub-steps of step S08 in;

[0236] Figure 4 for Figure 2 A second example of the process of the sub-steps of step S08 in;

[0237] Figure 5 for Figure 2 A third example of the process of the sub-steps of step S08 in;

[0238] Figure 6 It is a schematic diagram of an integrated stove according to a specific embodiment of the present application.

[0239] Description of reference numerals:

[0240] 10: Cover

[0241] 20: Exhaust port

[0242] 30: Claypot

[0243] 31: Pot

[0244] 32: Cooking Space

[0245] 33: Heating device

[0246] 34: Second temperature sensor

[0247] 35: The first pot

[0248] 36: Second pot body

[0249] 40: Exhaust channel

[0250] 41: First temperature sensor

[0251] 50: Cabinet

[0252] 51: Box door

[0253] 60: Cooker module

[0254] 70: Hood module

[0255] 100: Built-in cooking appliances

[0256] 110: Integrated stove DETAILED DESCRIPTION

[0257] In the following description, a large number of specific details are provided to provide a more thorough understanding of the present application. However, it is apparent to those skilled in the art that the present application can be implemented without one or more of these details. In other examples, in order to avoid confusion with the present application, some technical features well known in the art are not described.

[0258] In order to thoroughly understand the present application, a detailed description will be provided in the following description. It should be understood that these embodiments are provided to make the disclosure of the present application thorough and complete, and to fully convey the concepts of these exemplary embodiments to those of ordinary skill in the art. Obviously, the implementation of the embodiments of the present application is not limited to the specific details familiar to those skilled in the art. The preferred embodiments of the present application are described in detail below, but in addition to these detailed descriptions, the present application may also have other embodiments.

[0259] Ordinal numbers such as "first" and "second" cited in this application are merely identifiers and do not have any other meaning, such as a specific order, etc. Moreover, for example, the term "first component" itself does not imply the existence of a "second component", and the term "second component" itself does not imply the existence of a "first component". The use of the words "first", "second", and "third" does not indicate any order, and these words can be interpreted as names.

[0260] It should be noted that the terms "upper", "lower", "front", "back", "left", "right", "inside", "outside" and similar expressions used in this application are for illustrative purposes only and are not limiting.

[0261] The present application firstly provides an embedded cooking appliance and an analysis method adopted therein.

[0262] Now, exemplary embodiments according to the present application will be described in more detail with reference to the accompanying drawings.

[0263] like Figure 1 As shown, in a specific embodiment, the embedded cooking appliance 100 (hereinafter referred to as the cooking appliance 100) according to the present application includes a box body 50, a pot body 30, a cover body 10 and an exhaust channel 40.

[0264] The pot body 30 is used to be placed in a box body 50 (e.g., a cabinet). The pot body 30 can be taken out by opening the box door 51. The pot body 30 is used to cook food, and the cover body 10 is used to cover the pot body 30. The inner pot 31 for holding food is removably arranged in the pot body 30. When the cover body 10 covers the pot body 30, a cooking space 32 is formed between the cover body 10 and the pot body 30, specifically, a cooking space 32 is formed between the cover body 10 and the inner pot 31.

[0265] The pot body 30 is provided with a heating device 33, a control device (not shown) and a second temperature sensor 34 at the bottom. The heating device 33 is arranged at the bottom of the pot body 30, below the pot 31, to heat the food in the pot 31. The control device can be, for example, a micro control unit (MCU), which is used to realize cooking control of the cooking device 100. The second temperature sensor 34 is used to sense the temperature of the food or the temperature of the pot containing the food (for example, detecting the temperature of the pot 31), which can be arranged at the bottom center of the pot body 30, or at the side of the pot body 30. In order to monitor the heating temperature more three-dimensionally, the cooking device 100 also includes a first temperature sensor 41 for monitoring the temperature of the steam discharged from the cooking space 32. The heating device 33, the first temperature sensor 41 and the second temperature sensor 34 are all electrically connected to the control device. The temperature sensing component feeds back the sensed temperature to the control device, so that the control device can realize more accurate control of, for example, the heating device 33 based on the temperature information.

[0266] Specifically, since the pot body 30 is embedded in the box body 50 for use, in order to facilitate the placement of food ingredients and the cleaning of the pot body 31, preferably, the pot body 30 is designed to be split, including a first pot body 35 and a second pot body 36 that can be separated from each other (that is, the first pot body 35 is detachably connected to the second pot body 36). Among them, the second pot body 36 is used to be fixedly installed in the box body 50, and the electrical components such as the heating device 33, the second temperature sensor 34 and the control device are all arranged in the second pot body 36 (the second pot body 36 is equivalent to the heating base). The pot body 31 is arranged in the first pot body 35, so that the pot body 31 can be taken out of the box body 50 together with the first pot body 35. For example. The lower part of the first pot body 35 is cylindrical, and the internal space of the cylinder is used to accommodate the second pot body 36. When in use, the first pot body 35 is buckled into the second pot body 36 from above, so that the heating device 33 can heat the pot body 31.

[0267] For the convenience of operation and safety in use, preferably, there is no cable connection between the first pot body 35 and the second pot body 36, that is, no component in the first pot body 35 is connected to the second pot body 36 via a cable, or the first pot body 35 does not include any electrical components. Therefore, when moving the first pot body 35, there is no need to plug and unplug the cable connector, and there is no need to worry about the cable moving with it, and the first pot body 35 can be completely separated from the second pot body 36.

[0268] It can be understood that the cover 10 is used to cover the first pot body 35, so preferably the cover 10 has no cable connection, and the cover 10 can be completely separated from the second pot body 36 along with the first pot body 35, and the cover 10 can also be completely separated from the first pot body 35. That is, in the cooking utensil 100, the cover 10, the first pot body 35 and the second pot body 36 are independent and separable components.

[0269] The cover 10 is provided with an exhaust port 20 for releasing the steam generated by cooking in the cooking space 32. For example, the cover 10 is provided with a steam valve, and the exhaust port 20 is the outlet of the steam valve. Alternatively, the cover 10 may not be provided with a steam valve, and the exhaust port 20 may be directly provided on the body of the cover 10. The cooking appliance 100 further includes an exhaust passage 40. One end of the exhaust passage 40 is connected to the exhaust port 20, and the other end is connected to the external environment of the box 50, for releasing the steam generated by cooking to the external environment. For example, the other end of the exhaust passage 40 opens on the surface of the box 50, so that the steam is discharged from the box 50. As mentioned above, for the convenience of movement and safety, the cover 10 and the first pot body 35 are not provided with electrical devices. Therefore, preferably, the first temperature sensor 41 is provided in the exhaust passage 40 for sensing the temperature of the cooking steam, that is, monitoring the temperature of the steam discharged from the cooking space 32.

[0270] Of course, the cooking utensil 100 can also be designed so that the entire pot body 30 can be taken out of the box body 50; or the cover body 10 and the pot body 30 are inseparable and both are taken out of the box body 50 at the same time (for example, the cover body 10 and the pot body 30 constitute an electric rice cooker); or only the pot core 31 can be taken out of the box body 50.

[0271] Since the first temperature sensor 41 is far from the cooking space 32, when the steam reaches the exhaust passage 40, its temperature has dropped compared to when it is in the cooking space 32. Therefore, the sensed value of the first temperature sensor 41 cannot be regarded as the real-time temperature value of the cooking space 32.

[0272] Based on the above structure of the cooking appliance 100, Figure 2 As shown, preferably, the control device of the cooking appliance 100 is configured to perform the following steps of the analysis method:

[0273] Step S04, obtaining a first temperature measurement value T1 of the first temperature sensor 41;

[0274] Step S06, judging whether the food is boiling according to the first temperature measurement value T1;

[0275] Step S08: Calculate the amount of food after determining that the food is boiling.

[0276] Due to the hysteresis of the sensing value of the first temperature sensor 41, when the sensed temperature value is valuable for determining the amount of food, for example, the sensed temperature is 50 to 70 degrees, the temperature of the cooking space 32 is close to boiling or boiling. Therefore, the cooking appliance 100 analyzes and calculates the amount of food after determining that the food is boiling, so that the first temperature measurement value T1 can be used more reasonably, and the amount of food can be analyzed closer to the actual temperature change of the cooking space 32, so as to obtain a more accurate value of the amount of food.

[0277] Preferably, in step S04 , the control device periodically acquires the first temperature measurement value T1 .

[0278] In step S06, when the first temperature measurement value T1 is greater than or equal to the first preset temperature threshold, and the rate of change of the first temperature measurement value T1 is greater than or equal to the preset rate of change, it is determined that the food is boiling. The first preset temperature threshold is, for example, 50 to 63°C (for example, 60°C). The rate of change of the first temperature measurement value T1 can be characterized by the difference between the sampling values ​​of two fixed time intervals of the first temperature sensor 41, for example, the fixed time interval is 200-600ms. Alternatively, M consecutive (for example, 8 to 15, for example, 10) first temperature measurement values ​​T1 can also be obtained, and the difference between the maximum value and the minimum value of the M first temperature measurement values ​​T1 is used as the rate of change of the first temperature measurement value T1. The preset rate of change is, for example, 2 to 8°C / s (for example, 5°C / s). For example, when the first temperature measurement value T1 reaches 60°C, and the difference between the maximum value and the minimum value of 10 consecutive first temperature measurement values ​​T1 is greater than or equal to 15°C, it is determined that the food is boiling.

[0279] Alternatively, in step S06, when the first temperature measurement value T1 is greater than or equal to a second preset temperature threshold, the food is determined to be boiling, wherein the second preset temperature threshold is greater than the first temperature threshold, for example, the second preset temperature threshold is 65 to 75°C.

[0280] It is understandable that after determining that the food is boiling, the cooking appliance 100 can reduce the heating power of the heating device 33 immediately or after a certain period of time, or even stop the operation of the heating device 33 for a short period of time to prevent overflow. Which one or more combined overflow prevention measures are used is matched and set according to different cooking appliances and different cooking functions selected by the user.

[0281] In step S04, as the temperature rises, the control device can also increase the sampling frequency of the first temperature sensor 41, so that the boiling of the food can be discovered in time. For example, when the first temperature measurement value T1 is less than the reference temperature, the first temperature measurement value T1 is periodically acquired in a first cycle; when the first temperature measurement value T1 is greater than or equal to the reference temperature, the first temperature measurement value is periodically acquired in a second cycle. Among them, the reference temperature is lower than the first preset temperature threshold, and the first cycle is greater than the second cycle. The reference temperature is, for example, 40 to 50°C. The first cycle is, for example, 5 to 15 times the second cycle. For example, when sampling periodically in the first cycle, a temperature value is collected every 3 seconds; when sampling periodically in the second cycle, 2 to 5 temperature values ​​are collected per second.

[0282] In step S08, the control device analyzes the amount of the food after determining that the food is boiling.

[0283] Method 1 for analyzing food quantity

[0284] In order to calculate the amount of food, the control device records the total time that the embedded cooking appliance 100 is heated at full power from the start of cooking heating to the boiling of the food, which is recorded as the full-power heating time tt. That is, from the start of cooking heating, as long as the heating device 33 works at full power, its working time is accumulated until the control device determines that the food is boiling, and the accumulated time that the heating device 33 works at full power is tt. During the heating process, if the heating device 33 does not work at full power, the value of the full-power heating time tt does not increase. In step S08, after determining that the food is boiling, the control device executes the food amount calculation step S10, in which the food amount m is calculated according to the following formula (1):

[0285] m=tt / C1 (1)

[0286] In formula (1), C1 is a preset constant.

[0287] It can be understood that the product of the power P of the heating device 33 and the heating time t is the heat Q1 provided by the heating device 33 to the food. Before the food boils, the product of the amount of food m, the specific heat capacity C of the food (constant) and the temperature change value Td of the food during the heating process is the heat Q2 absorbed by the food. When the food just starts to boil, it can be considered that Q1 multiplied by the heat loss coefficient X is equal to Q2. Thus, the following equation (2) is obtained:

[0288] P×t×X= m×C×Td (2)

[0289] Then we can get the following equation (3):

[0290] m=t×[P×X÷(C×Td)] (3)

[0291] In the boiling process of cooking heating, full-power heating is usually used for most of the time. In equation (3), it can be relatively roughly considered that P is full power, and t is the cumulative time of heating at full power from the start of heating to the boiling of the food. Td is the temperature difference between the initial temperature before heating and the boiling temperature (for example, 100°C), which can be relatively roughly considered to be a constant (that is, it is relatively roughly considered that the initial temperature value before each heating is the same). Therefore, [P×X÷(C×Td)] in equation (3) can be considered as a constant, and its reciprocal is recorded as C1 (technical personnel in this field can determine its value through experiments and calculations), and t can be replaced by the aforementioned tt to obtain calculation formula (1). Through this method, the control device can quickly determine the amount of food after determining that the food is boiling.

[0292] As mentioned above, the temperature value sensed by the first temperature sensor 41 has a hysteresis. When the temperature sensed by the first temperature sensor 41 indicates that the food is boiling, the food is not just boiling, but has been boiling for a while. Therefore, the full-power heating time tt recorded based on the sensing value of the first temperature sensor 41 to judge that the food is boiling is greater than the actual heating time used to boil the food. Therefore, in some other embodiments of the present application, the cumulative time tt of the heating device 33 working at full power in formula (1) is revised, and the food amount m is calculated in step S10 according to the following formula (1-1):

[0293] m=(tt-tr) / C1 (1-1)

[0294] In formula (1-1), tr is the full power preset correction time, and tr is, for example, 5 to 25 seconds.

[0295] The calculation result of the ingredient amount m in the ingredient amount calculation step S10 only retains the integer part (for example, the calculation result of m is 1.8, which is 1 after retaining the integer part), or is rounded off (for example, the calculation result of m is 1.8, which is 2 after rounding off), thereby reducing the amount of calculation of the control device.

[0296] As mentioned above, the amount of food m calculated according to formula (1) or (1-1) still has room for correction. Therefore, preferably, after the food amount calculation step S10, the control device also performs a correction step S20. As mentioned above, the calculation method of formula (1) or (1-1) relatively roughly assumes that the initial temperature of the food before heating is the same, and the error caused by this can be corrected by step S20.

[0297] Specifically, before the cooking heating starts, the control device obtains the second temperature measurement value T2 of the second temperature sensor 34. Since the second temperature sensor 34 is arranged in the pot body 30 (e.g., the second pot body 36), it is close to the food, and the second temperature measurement value T2 can be regarded as the initial temperature of the food. In step S20, the food amount m calculated in step S10 is corrected at least according to the second temperature measurement value T2 to obtain the corrected food amount.

[0298] The correction step S20 includes at least one sub-correction step. The correction step S20 includes at least a first sub-correction step S21, and the first sub-correction step S21 includes: calculating a first correction coefficient r1; taking the product of the corrected food amount obtained before the first sub-correction step S21 or the food amount m calculated in step S10 and the first correction coefficient r1 as the corrected food amount corrected by the first sub-correction step S21. The first correction coefficient r1 is calculated according to the following formula (4):

[0299] r1=(C2-T2) / (BP-T2) (4)

[0300] In formula (4), C2 is a preset temperature constant, and BP is a preset boiling point temperature. The preset boiling point temperature BP is, for example, 100° C. The preset temperature constant C2 is less than BP and greater than 40° C. (higher than room temperature, the second temperature measurement value T2 is room temperature, so C2 is greater than T2), for example, 60 to 80° C.

[0301] The inventors found that based on the structure of the cooking utensil 100, before the food boils, the measured value of the first temperature sensor 41 does not increase significantly, and remains at a level below 40°C (close to the room temperature level and does not have the specificity of analysis). After the food boils, the measured value of the first temperature sensor 41 will quickly rise to, for example, about 60°C, that is, a mutation occurs. The aforementioned boiling determination method is designed based on this mutation phenomenon. However, when boiling is determined according to the aforementioned boiling determination method, the food is not just boiling, but has been boiling for a period of time. That is, the food has boiled long before the measured value of the first temperature sensor 41 suddenly changes. Therefore, the tt value in formula (1) or (1-1) is greater than the heating time corresponding to the actual boiling moment, so that the amount of food m is greater than the actual value. Therefore, in step S21, the amount of food m is multiplied by the first correction coefficient r1 less than 1, so that the corrected amount of food is closer to the actual value.

[0302] The inventors found that the time tdl (also called boiling delay) from the boiling of the food to the sudden change of the measured value of the first temperature sensor 41 is mainly determined by the structure of the cooking utensil 100. Therefore, after the cooking utensil 100 is finalized, the time tdl remains basically unchanged. When the initial temperature T2 of the food is higher, the time for boiling is relatively shorter, and the proportion of the time tdl in the time tt is larger, so that the calculation error of formula (1) or (1-1) is larger (relatively more food amount is calculated). According to formula (4), the higher the initial temperature T2 of the food, the smaller the first correction coefficient r1, so that the corrected food amount is closer to the true value.

[0303] The correction step S20 may also include a second sub-correction step S22, which includes: setting multiple continuous temperature intervals TS; setting a temperature compensation coefficient TF corresponding to each temperature interval TS; determining the temperature interval TSA where the second temperature measurement value T2 is located in the multiple temperature intervals TS; calculating the product of the corrected food amount obtained before the second sub-correction step S22 or the food amount m calculated in step S10 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, recorded as the second correction amount y; and taking the difference between the corrected food amount obtained before the second sub-correction step S22 or the food amount m calculated in step S10 and the second correction amount y as the corrected food amount corrected by the second sub-correction step S22.

[0304] Specifically, the higher the temperature value of the temperature interval TS, the smaller the corresponding temperature compensation coefficient TF. In formula (1) or (1-1), the higher the initial temperature T2, the smaller the temperature difference Td should be, so that the result calculated by formula (1) or (1-1) is smaller than the actual value. According to the corresponding relationship between the temperature interval TS of the second temperature measurement value T2 and the temperature compensation coefficient TF, the higher the initial temperature T2, the smaller the temperature compensation coefficient TF, and the larger the corrected food quantity, so that the food quantity calculation result is more consistent with the actual value.

[0305] For example, the temperature range of the temperature interval TS of the initial temperature of the food and the value of the corresponding temperature compensation coefficient TF are shown in Table 1 below.

[0306] Table 1 Correspondence between the temperature range of temperature interval TS and the temperature compensation coefficient TF

[0307] Temperature range TS Temperature range Temperature compensation coefficient TF First interval [0，3]℃ [0.18,0.2] Second interval (3，7]℃ [0.16,0.17] The third section (7，11]℃ [0.14,0.15] The fourth section (11，16]℃ [0.12,0.13] Fifth section (16，20]℃ [0.09,0.11]

[0308] The temperature range of each temperature interval in Table 1 and the value of the corresponding temperature compensation coefficient TF can be determined through calculation and experiment.

[0309] In the second sub-correction step S22, the calculation result of the second correction amount y can retain only the integer part (for example, the calculation result of y is 1.8, which is 1 after retaining the integer part), or be rounded according to the principle of rounding (for example, the calculation result of y is 1.8, which is 2 after rounding), thereby reducing the amount of calculation of the control device.

[0310] It is understandable that the heating power of the cooking appliance 100 can be non-full power in addition to full power. That is, the heating device 33 has multiple power levels, one of which is full power, and the power of the other power levels is less than full power, for example, 80% of full power, 50% of full power, etc. In the above formula (1) or (1-1), only the heat provided by the heating device 33 when working at full power is calculated, but in fact the heating device 33 will also work at a power less than full power. Therefore, the value of the heat Q1 provided to the food by the heating device 33 on the left side of the equal sign in formula (2) is underestimated, making the calculated value of formula (1) or (1-1) lower than the actual value.

[0311] In order to make the food quantity analysis value more accurate, the analysis method according to the present application also includes: the control device records the total duration of each non-full power heating of the embedded cooking appliance 100 from the start of cooking heating to the boiling of the food, which is correspondingly recorded as the non-full power heating duration tp (each non-full power has a corresponding non-full power heating duration tp); the correction step S20 also includes a third sub-correction step S23, in which the corrected food quantity obtained before the third sub-correction step S23 is corrected according to the non-full power heating duration tp.

[0312] Specifically, the third sub-correction step S23 includes: setting a preset correction coefficient RF for each non-full power setting; recording the quotient of the aforementioned preset constant C1 divided by the preset correction coefficient RF as each non-full power setting power compensation coefficient PF (that is, PF = C1 / RF); calculating the quotient of each non-full power heating total time tp divided by the corresponding power compensation coefficient PF, and recording it as the power compensation value ec of the non-full power; and taking the corrected food amount obtained before the third sub-correction step S23 or the food amount m calculated in step S10 plus the total power compensation value ec as the corrected food amount corrected by the third sub-correction step S23.

[0313] For example, during the cooking heating process, from the start of cooking heating to the boiling of the food, the heating device 33 not only works at full power for the full power heating time tt, but also works at the first non-full power for the first non-full power total heating time tp1, and works at the second non-full power for the second non-full power total heating time tp2 (from the start of cooking heating to the boiling of the food, the total heating time is tt+tp1+tp2, when the heating device 33 is not working, the values ​​of tt, tp1 and tp2 remain unchanged). The first non-full power has a corresponding first power compensation coefficient PF1. The second non-full power has a corresponding second power compensation coefficient PF2. Then, in step S23, the correction value that needs to be increased by the amount of food is: tp1 / PF1+tp2 / PF2.

[0314] The greater the non-full power of the heating device 33, the greater the corresponding preset correction coefficient RF and the smaller the power compensation coefficient PF. That is, the greater the power of the heating device 33, the more heat it provides and the greater the compensation correction value.

[0315] Similar to the hysteresis of the sensing value of the first temperature sensor 41 considered in formula (1-1), each non-full power heating time tp will also be greater than the actual working time, and can also be corrected. In some other embodiments according to the present application, the third sub-correction step S23 corrects the non-full power heating time. For example, the third sub-correction step S23 includes: setting a preset correction coefficient RF for each non-full power; calculating each non-full power heating time correction amount z, where z = tr / RF; recording the quotient of the preset constant C1 divided by the preset correction coefficient RF as each non-full power power compensation coefficient PF (that is, PF = C1 / RF); calculating the quotient of each non-full power (tp-z) value divided by the corresponding power compensation coefficient PF, and recording it as the non-full power power compensation value ec; adding the corrected food amount obtained before the third sub-correction step S23 or the food amount m obtained in step S10 to the total power compensation value ec as the corrected food amount corrected by the third sub-correction step S23.

[0316] In such an embodiment, the calculation result of the heating time correction amount z may retain only the integer part, or be rounded off in a rounded manner, thereby reducing the amount of calculation of the control device.

[0317] Specifically, the non-full power heating power of the cooking appliance 100 and the corresponding preset correction coefficient RF are shown in Table 2 below, for example.

[0318] Table 2 Correspondence between non-full power heating power and preset correction factor RF

[0319] Not full power Power value Preset correction factor RF First Power 80% to 60% of full power 0.55 to 0.65 Second power 59% to 50% of full power 0.45 to 0.54 The third power 49% to 40% of full power 0.35 to 0.44 The fourth power 39% to 20% of full power 0.25 to 0.34

[0320] Each non-full power value and the corresponding preset correction coefficient RF value in Table 2 can be determined by experiments and calculations. The value range of the power value in the second column and the value range of the preset correction coefficient RF in the third column in Table 2 are closed intervals.

[0321] In the first method for analyzing the amount of food, the correction step S20 may further include a fourth sub-correction step S24, which is executed after the first sub-correction step S21. In the fourth sub-correction step S24, if the corrected amount of food obtained before the fourth sub-correction step S24 is greater than the preset maximum amount of food, the corrected amount of food is set to the preset maximum amount of food; if the corrected amount of food obtained before the fourth sub-correction step S24 is less than the preset minimum amount of food, the corrected amount of food is set to the preset minimum amount of food. Thus, the corrected amount of food will not exceed the preset maximum amount of food, nor will it be lower than the preset minimum amount of food, that is: the preset minimum amount of food ≤ the corrected amount of food ≤ the preset maximum amount of food. The preset minimum amount of food may be, for example, the minimum amount of food placed by the user under normal circumstances. The preset maximum amount of food may be, for example, the maximum amount of food acceptable to the pot 31.

[0322] In the present application, the amount of food m calculated according to formula (1) or (1-1) in the food amount calculation step S10 can be used as the value of the amount of food obtained according to the analysis method of the present application, and the corrected amount of food m corrected by the correction step S20 can be used as the value of the amount of food obtained according to the analysis method of the present application. When executing the correction step S20, the sub-correction step that must be adopted is the first sub-correction step S21, and the second sub-correction step S22, the third sub-correction step S23 and the fourth sub-correction step S24 are optional sub-correction steps. That is, as long as the correction step S20 is executed, the first sub-correction step S21 must be executed.

[0323] Preferably, the first sub-correction step S21, the second sub-correction step S22 and the third sub-correction step S23 are executed in any order. For example, if the second sub-correction step S22 is used to correct the amount of food m, the first sub-correction step S21 and the second sub-correction step S22 must be used at the same time to correct the amount of food m. The first sub-correction step S21 and the second sub-correction step S22 are executed in any order. Preferably, among the four sub-correction steps, the fourth sub-correction step S24 is the last sub-correction step executed.

[0324] When executing any one of the first sub-correction step S21, the second sub-correction step S22, the third sub-correction step S23 and the fourth sub-correction step, if other sub-correction steps have been executed before this sub-correction step, that is, the ingredient amount m has been corrected, then this sub-correction step further corrects the corrected ingredient amount; if no sub-correction step has been executed before this sub-correction step, that is, the ingredient amount m has not been corrected, then this sub-correction step makes the first correction to the ingredient amount m.

[0325] Preferably, if Figure 3 As shown, after determining that the food is boiling, the control device analyzes and calculates the food amount in the order of food amount calculation step S10, first sub-correction step S21, second sub-correction step S22, third sub-correction step S23 and fourth sub-correction step S24.

[0326] In the correction step S20, the calculation result of at least one sub-correction step may retain only the integer part, or be rounded off. In the correction step S20, the calculation result of each sub-correction step may retain only the integer part, or be rounded off.

[0327] Alternatively, in the above steps S10, S21, S22 and S23, the calculation result of at least one step only retains the integer part, or is rounded off. That is, in the above steps S10, S21, S22 and S23, rounding can be performed after each step of calculation (only retaining the integer part, or rounding off according to the rounding method), or rounding can be performed only after the last step of calculation.

[0328] The following is a specific example Figure 3 The analytical calculation steps are shown.

[0329] Example 1

[0330] The parameter settings are as follows:

[0331] Rice cooker A, the preset constant C1 in formula (1) or (1-1) is 55; the preset temperature constant C2 in formula (4) is 70°C, and the preset boiling point temperature BP is 100°C; the preset minimum amount of food is 1 cup of rice (about 150g); the preset maximum amount of food is 14 cups of rice (about 2100g); and the full power preset correction time tr is 12 seconds.

[0332] The actual amount of ingredients is 4 cups of rice (for example, about 600g).

[0333] The initial temperature of the food is 15°C (belonging to the fourth temperature range in Table 1); the value of the temperature compensation coefficient TF corresponding to the fourth temperature range in Table 1 is 0.125; from the start of cooking heating to the determination that the food is boiling, the total time tt for heating at full power is 368s, and the total time tp1 for heating at the first power is 102s; the value of the preset correction coefficient RF corresponding to the first power in Table 2 is 0.55.

[0334] The analysis and calculation process is:

[0335] 1. Execute ingredient amount calculation step S10: Calculate ingredient amount m according to formula (1-1), m = (tt-tr) / C1 = (368-12) / 55 = 356 / 55 = 6.47 (cups), round up to 6 cups;

[0336] 2. Execute the first sub-correction step S21: Calculate the first correction coefficient r1 according to formula (4), r1 = (C2-T2) / (BP-T2) = (70-15) / (100-15) = 0.65. Based on step S10, the corrected amount of food after correction in this step is 6×0.65 = 3.9 (cups), which is rounded to 3 cups.

[0337] 3. Execute the second sub-correction step S22: Based on step S21, the corrected amount of food after correction in this step is 3-3×TF=3-3×0.125=3-0 (0.375 is rounded to 0)=3 (cups);

[0338] 4. Execute the third sub-correction step S23: Based on step S22, the corrected amount of food after correction in this step is 3+tp1 / (C1 / RF)=3+102 / (C1 / 0.55)=3+102 / (55 / 0.55)=3+1(1.02 is rounded to 1)=4 (cups);

[0339] 5. Execute the fourth sub-correction step S24: Based on step S23, the corrected amount of food after correction in this step is 4 cups of rice.

[0340] Of course, the calculation accuracy can be set according to the specific situation. For example, the first decimal place is rounded to an integer, and the analysis result is 4 cups of rice. Of course, the unit of food quantity can also be a mass unit, such as grams, taels, etc.

[0341] Method 2 for analyzing food quantity

[0342] exist Figure 4 In the illustrated embodiment, after determining that the food is boiling, step S08 executes food amount calculation step S110 and food amount correction step S120.

[0343] Specifically, as mentioned above, the heating power of the cooking appliance 100 includes at least one level, such as at least one of full power, first power, second power, third power and fourth power. The analysis method of the cooking appliance 100 includes: recording the total time of the embedded cooking appliance 100 heating at each level of heating power from the start of cooking heating to the boiling of the food, which is recorded as the heating time tpp; setting a preset correction coefficient RFp for each level of heating power; dividing the preset constant C1 by the preset correction coefficient RFp to set the power coefficient PFp for each level of heating power (that is, PFp = C1 / RFp); calculating the quotient of each heating time tpp divided by the corresponding power coefficient PFp, which is recorded as the power contribution value ecp of each level of heating power; executing the food quantity calculation step S110 after determining that the food is boiling, in the food quantity calculation step S110, the sum of all power contribution values ​​ecp is taken as the food quantity m. Wherein C1 is the aforementioned preset constant. This calculation method can be summarized as formula (5):

[0344]

[0345] In formula (5), K is the number of levels of heating power of the cooking appliance 100. For example, K=5, k=1 corresponds to full power, k=2 corresponds to the first power, k=3 corresponds to the second power, k=4 corresponds to the third power, and k=5 corresponds to the fourth power.

[0346] Therefore, in the second method, the amount of food is calculated directly using all the heat contributed by the heating device 33. Step S110 is similar to the combination of step S10 and step S23 in the first method.

[0347] Based on the previous introduction, due to the hysteresis of the sensing value of the first temperature sensor 41, the heating time tpp of each heating power can be corrected. Therefore, the amount of food m can also be calculated as follows: record the total time of heating at each level of heating power by the embedded cooking appliance 100 from the start of cooking heating to the boiling of the food, which is recorded as the heating time tpp; set a preset correction coefficient RFp for each level of heating power; calculate the heating time correction zp for each level of heating power, where zp = tr / RFp; divide the preset constant C1 by the preset correction coefficient RFp and record it as the power coefficient PFp of each level of heating power (that is, PFp = C1 / RFp); calculate each corresponding value of (tpp-zp) divided by the corresponding power coefficient PFp, which is recorded as the power contribution value ecp of each level of heating power; perform the food amount calculation step S110 after determining that the food is boiling, and in the food amount calculation step S110, add the sum of all power contribution values ​​ecp as the food amount m. Wherein, C1 is the aforementioned preset constant, and tr is the aforementioned full power preset correction time. This calculation method can be summarized as formula (6):

[0348]

[0349] In formula (6), K is the number of levels of heating power of the cooking appliance 100. For example, K=5, k=1 corresponds to full power, k=2 corresponds to the first power, k=3 corresponds to the second power, k=4 corresponds to the third power, and k=5 corresponds to the fourth power. C1 is the aforementioned preset constant. tr is the aforementioned full power preset correction time length.

[0350] The calculation result of the heating time correction amount zp may retain only the integer part, or be rounded off.

[0351] Specifically, the various levels of heating power of the cooking appliance 100 and the corresponding preset correction coefficient RFp are shown in Table 3 below.

[0352] Table 3 Correspondence between heating power and preset correction factor RFp

[0353] Heating power Power value Preset correction factor RFp Full Power Full Power 1 First Power 80% to 60% of full power 0.55 to 0.65 Second power 59% to 50% of full power 0.45 to 0.54 The third power 49% to 40% of full power 0.35 to 0.44 The fourth power 39% to 20% of full power 0.25 to 0.34

[0354] Each power value and the corresponding preset correction coefficient RFp in Table 3 can be determined by experiments and calculations. The value range of the power value in the second column and the value range of the preset correction coefficient RFp in the third column in Table 3 are closed intervals.

[0355] Similar to method 1, before cooking heating begins, the control device obtains the second temperature measurement value T2 of the second temperature sensor 34. After the food quantity calculation step S110, a correction step S120 is performed, and the correction step S120 includes at least one sub-correction step. In the step S120, the food quantity m calculated in step S110 is corrected at least according to the second temperature measurement value T2 to obtain a corrected food quantity.

[0356] The correction step S120 includes at least a first sub-correction step S121, which includes: calculating a first correction coefficient r1; taking the product of the corrected food quantity obtained before the first sub-correction step S121 or the food quantity m calculated in step S110 and the first correction coefficient r1 as the corrected food quantity corrected by the first sub-correction step S121. The first correction coefficient r1 is calculated according to the aforementioned formula (4). Therefore, the correction step S121 is the same as the aforementioned correction step S21.

[0357] The correction step S120 may also include a second sub-correction step S122, which includes: setting a plurality of continuous temperature intervals TS; setting a temperature compensation coefficient TF corresponding to each temperature interval TS; determining the temperature interval TSA where the second temperature measurement value T2 is located in the plurality of temperature intervals TS; calculating the product of the corrected food amount obtained before the second sub-correction step S122 or the food amount m calculated in step S110 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, recorded as the second correction amount y; taking the difference between the corrected food amount obtained before the second sub-correction step S122 or the food amount m calculated in step S110 and the second correction amount y as the corrected food amount corrected by the second sub-correction step S122. Therefore, the correction step S122 is the same as the aforementioned correction step S22. The calculation result of the second correction amount y can retain only the integer part, or be rounded up according to the rounding method. The corresponding relationship between the temperature range of the temperature interval TS and the temperature compensation coefficient TF is shown in Table 1.

[0358] The correction step S120 may further include a third sub-correction step S123, which is executed after the first sub-correction step S121. In the third sub-correction step S123, if the corrected food amount obtained before the third sub-correction step S123 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the third sub-correction step S123 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount. Therefore, the third sub-correction step S123 is the same as the fourth sub-correction step S24.

[0359] In the present application, the amount of food m calculated in the food amount calculation step S110 can be used as the value of the amount of food obtained according to the analysis method of the present application, and the corrected amount of food m corrected by the correction step S120 can be used as the value of the amount of food obtained according to the analysis method of the present application. Among them, when executing the correction step S120, the sub-correction step that must be adopted is the first sub-correction step S121, and the second sub-correction step S122 and the third sub-correction step S123 are optional sub-correction steps. That is, as long as the correction step S120 is executed, the first sub-correction step S121 must be executed.

[0360] Preferably, the execution order of the first sub-correction step S121 and the second sub-correction step S122 is not particular. If the second sub-correction step S122 is to be used to correct the amount of food m, the first sub-correction step S121 and the second sub-correction step S122 must be used to correct the amount of food m at the same time, and the order of the first sub-correction step S21 and the second sub-correction step S22 is not particular. Preferably, among the three sub-correction steps, the third sub-correction step S123 is the last sub-correction step to be executed.

[0361] When executing any one of the first sub-correction step S121, the second sub-correction step S122 and the third sub-correction step S123, if other sub-correction steps have been executed before this sub-correction step, that is, the ingredient amount m has been corrected, then this sub-correction step further corrects the corrected ingredient amount; if no sub-correction step has been executed before this sub-correction step, that is, the ingredient amount m has not been corrected, then this sub-correction step makes the first correction to the ingredient amount m.

[0362] Preferably, if Figure 4 As shown, after determining that the food is boiling, the control device analyzes and calculates the food amount in the order of food amount calculation step S110, first sub-correction step S121, second sub-correction step S122 and third sub-correction step S123.

[0363] In the correction step S120, the calculation result of at least one sub-correction step may retain only the integer part, or be rounded off. In the correction step S120, the calculation result of each sub-correction step may retain only the integer part, or be rounded off.

[0364] Alternatively, in the above steps S110, S121 and S122, the calculation result of at least one step only retains the integer part, or is rounded off. That is, in the above steps S110, S121 and S122, rounding can be performed after each step of calculation (only retaining the integer part, or rounding off according to the rounding method), or rounding can be performed only after the last step of calculation.

[0365] The following is a specific example Figure 4 The analytical calculation steps are shown.

[0366] Example 2

[0367] The parameter settings are as follows:

[0368] Rice cooker B, preset constant C1 is 50; preset temperature constant C2 in formula (4) is 70°C, preset boiling point temperature BP is 100°C; preset minimum food quantity is 1 cup of rice (about 150g); preset maximum food quantity is 14 cups of rice (about 2100g); full power preset correction time tr is 12 seconds.

[0369] The actual amount of ingredients is 4 cups of rice (for example, about 600g).

[0370] The initial temperature of the food is 15°C (belonging to the fourth temperature range in Table 1); the value of the temperature compensation coefficient TF corresponding to the fourth temperature range in Table 1 is 0.125; from the start of cooking heating to the determination that the food is boiling, the total heating time tpp1 at full power is 368s, and the total heating time tpp2 at the first power is 102s; the value of the preset correction coefficient RFp1 corresponding to full power in Table 3 is 1, and the value of the preset correction coefficient RFp2 corresponding to the first power is 0.55.

[0371] The analysis and calculation process is:

[0372] 1. Execute ingredient amount calculation step S110: Calculate ingredient amount m according to formula (6), m = (tpp1-tr / RFp1) / (C1 / RFp1)+(tpp2-tr / RFp2) / (C1 / RFp2)=356 / 50+81 / (50 / 0.55)=7 (cups), and each calculated value in this step is rounded off;

[0373] 2. Execute the first sub-correction step S21: Calculate the first correction coefficient r1 according to formula (4), r1=(C2-T2) / (BP-T2)=(70-15) / (100-15)=0.65. Based on step S110, the corrected amount of food after correction in this step is 7×0.65=4 (cups), and 4.55 is rounded to 4.

[0374] 3. Execute the second sub-correction step S122: Based on step S121, the corrected amount of food after correction in this step is 4-4×0.125=4-0 (0.5 is rounded to 0)=4 (cups);

[0375] 4. Execute the third sub-correction step S123: Based on step S122, the corrected amount of ingredients after correction in this step is still 4 cups of rice.

[0376] When the number is rounded to the nearest integer after the decimal point, the result is 4 cups of rice.

[0377] Method 3 for analyzing food quantity

[0378] exist Figure 5 In the illustrated embodiment, step S08 executes the food amount calculation step S210 and the food amount correction step S220 after determining that the food is boiling.

[0379] As mentioned above, the embedded cooking appliance 100 includes a second temperature sensor 34, which is used to sense the temperature of the food or the temperature of the pot containing the food. The heating power of the cooking appliance 100 includes at least one level, such as at least one of full power, first power, second power, third power and fourth power.

[0380] Specifically, the analysis method of the cooking appliance 100 includes: obtaining the second temperature measurement value T2 of the second temperature sensor before the cooking heating starts; calculating the first correction coefficient r1 according to the above formula (4); recording the total time of the embedded cooking appliance 100 heating at each level of heating power from the start of cooking heating to the boiling of the food, which is correspondingly recorded as the heating time tpp; setting a preset correction coefficient RFp for each level of heating power; dividing the preset constant C1 by the preset correction coefficient RFp to record the power coefficient PFp for each level of heating power (that is, PFp = C1 / RFp); calculating the third correction amount xp of each level of heating power, where xp = tpp × r1; calculating the quotient of each third correction amount xp divided by the corresponding power coefficient PFp to record the power contribution value ecp of each level of heating power; and executing the food amount calculation step S210 after determining that the food is boiling. In the food amount calculation step S210, the sum of all the power contribution values ​​ecp is used as the food amount m. Wherein C1 is the aforementioned preset constant. This calculation method can be summarized as formula (7):

[0381]

[0382] In formula (7), K is the number of levels of heating power of the cooking appliance 100. For example, K=5, k=1 corresponds to full power, k=2 corresponds to the first power, k=3 corresponds to the second power, k=4 corresponds to the third power, and k=5 corresponds to the fourth power.

[0383] Therefore, in method 3, step S210 is similar to the combination of step S110 and step S121 in method 2. See Table 3 for the preset correction coefficient RFp of each level of heating power.

[0384] Based on the previous introduction, due to the hysteresis of the sensing value of the first temperature sensor 41, the heating time tpp of each heating power can be corrected. Therefore, the amount of food m can also be calculated as follows: before the start of cooking heating, obtain the second temperature measurement value T2 of the second temperature sensor; calculate the first correction coefficient r1 according to the above formula (4); record the total time of the embedded cooking appliance 100 heating at each level of heating power from the start of cooking heating to the boiling of the food, which is recorded as the heating time tpp; set a preset correction coefficient RFp for each level of heating power; and record the quotient of the preset constant C1 divided by the preset correction coefficient RFp as the power coefficient PFp (i.e. PFp=C1 / RFp); calculate the heating time correction value zp of each level of heating power, where zp=tr / RFp; calculate the third correction value xp of each level of heating power, where xp=(tpp-zp)×r1; calculate the quotient of the value of each third correction value xp divided by the corresponding power coefficient PFp, which is recorded as the power contribution value ecp of each level of heating power; after determining that the food is boiling, execute the food quantity calculation step S210, in the food quantity calculation step S210, the sum of all power contribution values ​​ecp is taken as the food quantity m. Wherein, C1 is the aforementioned preset constant, and tr is the aforementioned full power preset correction time. This calculation method can be summarized as formula (8):

[0385]

[0386] In formula (8), K is the number of levels of heating power of the cooking appliance 100. For example, K=5, k=1 corresponds to full power, k=2 corresponds to the first power, k=3 corresponds to the second power, k=4 corresponds to the third power, and k=5 corresponds to the fourth power. The preset correction coefficient RFp of each level of heating power is shown in Table 3.

[0387] The calculation result of the heating time correction amount zp may only retain the integer part, or be rounded off. The calculation result of the third correction amount xp may only retain the integer part, or be rounded off.

[0388] After the food quantity calculation step S210, a correction step S220 is performed, and the correction step S220 includes at least one sub-correction step. In the correction step S220, the food quantity m calculated in step S210 is corrected to obtain a corrected food quantity.

[0389] The correction step S220 may include a first sub-correction step S221, and the first sub-correction step S221 includes: setting a plurality of continuous temperature intervals TS; setting a temperature compensation coefficient TF corresponding to each temperature interval TS; determining the temperature interval TSA where the second temperature measurement value T2 is located in the plurality of temperature intervals TS; calculating the product of the corrected food amount obtained before the first sub-correction step S221 or the food amount m calculated in step S210 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, recorded as the second correction amount y; taking the difference between the corrected food amount obtained before the first sub-correction step S221 or the food amount m calculated in step S210 and the second correction amount y as the corrected food amount corrected by the first sub-correction step S221. Therefore, the correction step S221 is the same as the aforementioned correction steps S122 and S22. The calculation result of the second correction amount y can retain only the integer part, or be rounded up according to the rounding method. The corresponding relationship between the temperature range of the temperature interval TS and the temperature compensation coefficient TF is shown in Table 1.

[0390] The correction step S220 may further include a second sub-correction step S222. In the second sub-correction step S222, if the corrected food amount obtained before the second sub-correction step S222 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the second sub-correction step S222 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount. Therefore, the second sub-correction step S222 is the same as the aforementioned steps S123 and S24.

[0391] In the present application, the food amount m calculated in the food amount calculation step S210 can be used as the value of the food amount obtained according to the analysis method of the present application, or the corrected food amount m corrected by the correction step S220 can be used as the value of the food amount obtained according to the analysis method of the present application.

[0392] Preferably, the first sub-correction step S221 is performed before the second sub-correction step S222.

[0393] When executing the first sub-correction step S221 or the second sub-correction step S22, if other sub-correction steps have been executed before this sub-correction step, that is, the ingredient amount m has been corrected, then this sub-correction step further corrects the corrected ingredient amount; if no sub-correction step has been executed before this sub-correction step, that is, the ingredient amount m has not been corrected, then this sub-correction step performs the first correction on the ingredient amount m.

[0394] Preferably, if Figure 5 As shown, after determining that the food is boiling, the control device analyzes and calculates the food amount in the order of food amount calculation step S210, first sub-correction step S221 and second sub-correction step S222.

[0395] The calculation result of the second sub-correction step S221 may retain only the integer part, or be rounded off.

[0396] Alternatively, in the above steps S210 and S221, the calculation result of at least one step only retains the integer part, or is rounded off. That is, in the above steps S210 and S221, rounding can be performed after each step of calculation (only retaining the integer part, or rounding off according to the rounding method), or rounding can be performed only after the last step of calculation.

[0397] The following is a specific example Figure 5 The analytical calculation steps are shown.

[0398] Example 3

[0399] The parameter settings are as follows:

[0400] Rice cooker B, preset constant C1 is 50; preset temperature constant C2 in formula (4) is 70°C, preset boiling point temperature BP is 100°C; preset minimum food quantity is 1 cup of rice (about 150g); preset maximum food quantity is 14 cups of rice (about 2100g); full power preset correction time tr is 12 seconds.

[0401] The actual amount of ingredients is 4 cups of rice (for example, about 600g).

[0402] The initial temperature of the food is 15°C (belonging to the fourth temperature range in Table 1); the value of the temperature compensation coefficient TF corresponding to the fourth temperature range in Table 1 is 0.125; from the start of cooking heating to the determination that the food is boiling, the total heating time tpp1 at full power is 368s, and the total heating time tpp2 at the first power is 102s; the value of the preset correction coefficient RFp1 corresponding to full power in Table 3 is 1, and the value of the preset correction coefficient RFp2 corresponding to the first power is 0.55.

[0403] The analysis and calculation process is:

[0404] 1. Calculate the first correction coefficient r1 according to formula (4): r1 = (C2-T2) / (BP-T2) = (70-15) / (100-15) = 0.65;

[0405] 2. Calculate the full power heating time correction zp1: zp1 = tr / RFp1 = 12 / 1 = 12;

[0406] 3. Calculate the third correction value xp1 of full power: xp1 = (tpp1 - zp1) × r1 = (368 - 12) × 0.65 = 231.4, rounded to 231;

[0407] 4. Calculate the heating time correction value zp2 of the first power: zp2 = tr / RFp2 = 12 / 0.55 = 21.8, rounded to 21;

[0408] 5. Calculate the third correction value xp2 of the first power: xp2 = (tpp1 - zp2) × r1 = (102 - 21) × 0.65 = 52.65, rounded to 52;

[0409] 6. Calculate the amount of food m according to formula (8): m = xp1 / PFp1 + xp2 / PFp2 = xp1 / (C1 / RFp1) + xp2 / (C1 / RFp2) = 231 / (50 / 1) + 52 / (50 / 0.55) = 4.63 (cups), rounded to 4 cups;

[0410] 7. Execute the first sub-correction step S221: Based on step S210, the corrected amount of food after correction in this step is 4-4×TF=4-4×0.125=4-0 (0.5 is rounded to 0)=4 (cups);

[0411] 8. Execute the second sub-correction step S222: Based on step S221, the corrected food amount after correction in this step is still 4 cups of rice.

[0412] According to the analysis and calculation process of the above examples 1, 2 and 3, it can be seen that through the gradual correction of multiple sub-correction steps, the analysis and calculation results gradually approach the actual value.

[0413] The present application also provides an integrated stove. Figure 6As shown, in a specific embodiment according to the present application, the integrated stove 110 includes the above-mentioned embedded cooking utensil 100 and a stove module 60, and the stove module 60 is arranged on the top of the box 50. The stove module 60 is, for example, a gas stove. The integrated stove 110 may also include a hood module 70, and the hood module 70 may be located above the stove module 60. In the integrated stove 110, the pot body 30 of the cooking utensil 100 is equivalent to a cooking device, the stove module 60 may be used for cooking dishes, and the hood module 70 may be used to absorb the fumes generated by the stove module 60 when cooking dishes, and then discharge them outside the scene (such as the kitchen) where the integrated stove 110 is located. When the cooking utensil 100 is provided in the integrated stove 110, the external environment of the box 50 may be the air duct inside the integrated stove 110, and the other end of the exhaust channel 40 is connected to the air duct of the integrated stove 110. For example, the other end of the exhaust passage 40 opens on the surface of the housing 50 and communicates with the air duct of the hood module 70 to discharge the steam of the cooking utensil 100 out of the integrated stove 110. An automatic rice adding module and / or an automatic water adding module may also be provided in the housing 50 to add rice and / or water to the pot 31, further improving the intelligence of the cooking utensil 100 and the integrated stove 110. It can be understood that the integrated stove 110 includes all the features and effects of the cooking utensil 100.

[0414] The processes and steps described in all the above preferred embodiments are only examples. Unless adverse effects occur, various processing operations can be performed in a sequence different from the sequence of the above processes. The sequence of steps in the above processes can also be increased, merged or deleted according to actual needs.

[0415] In understanding the scope of the present application, the term "comprising" and its derivatives as used herein are intended to be open terms, which specify the existence of the recorded features, elements, components, groups, wholes and / or steps, but do not exclude the existence of other unrecorded features, elements, components, groups, wholes and / or steps. This concept also applies to words with similar meanings, such as the terms "including", "having" and their derivatives.

[0416] The terms "attached" or "attached" as used herein include: a configuration where an element is directly secured to another element by directly securing the element to the other element; a configuration where an element is indirectly secured to another element by securing the element to an intermediate member which in turn is secured to the other element; and a configuration where one element is integral with the other element, i.e., one element is substantially a part of the other element. This definition also applies to words with similar meanings such as "connect," "connect," "couple," "mount," "bond," "fix," and their derivatives. Finally, terms of degree such as "substantially," "approximately," and "approximately" as used herein represent the amount of deviation that modifies the term such that the end result will not be significantly changed.

[0417] Unless otherwise defined, the technical and scientific terms used herein have the same meaning as those generally understood by those skilled in the art of the present application. The terms used herein are only for describing specific implementation purposes and are not intended to limit the present application. The features described herein in one embodiment may be applied to another embodiment individually or in combination with other features, unless the feature is not applicable or otherwise specified in the other embodiment.

[0418] The present application has been described through the above-mentioned embodiments, but it should be understood that the above-mentioned embodiments are only for the purpose of example and description, and are not intended to limit the present application to the described embodiments. In addition, it can be understood by those skilled in the art that the present application is not limited to the above-mentioned embodiments, and more variations and modifications can be made according to the teachings of the present application, and these variations and modifications all fall within the scope of protection claimed by the present application.

Claims

1. An analytical method for embedded cooking appliances, in, The built-in cooking appliance comprises: Box, The pot body is arranged in the box body and is used to contain food. A heating device is arranged on the pot body and is used to heat the food. A cover body is used to cover the pot body, and the cover body is provided with an exhaust port. an exhaust passage, one end of which is in communication with the exhaust port, and the other end of which is in communication with the outside of the box, for releasing steam generated by cooking to the outside of the box, and a first temperature sensor, disposed in the exhaust passage, for sensing the temperature of the steam; Characterized in that the analysis method comprises: obtaining a first temperature measurement value of the first temperature sensor, Whether the food is boiling is determined according to the first temperature measurement value.

2. The analysis method according to claim 1, characterized in that It also includes calculating the amount of food after determining that the food is boiling.

3. The analysis method according to claim 2, characterized in that Also includes: The total time during which the embedded cooking appliance heats at full power from the start of cooking heating to the boiling of the food is recorded as the full-power heating time tt. After determining that the food is boiling, the food amount calculation step S10 is performed, in which the food amount m is calculated according to the following formula: m=tt / C1, or, m=(tt-tr) / C1, Wherein, C1 is the preset constant, and tr is the full power preset correction time.

4. The analysis method according to claim 3, characterized in that The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body and is used to sense the temperature of the food or the temperature of the pot containing the food. The analysis method further comprises: Before the cooking heating starts, obtaining a second temperature measurement value T2 of the second temperature sensor, and, After the food quantity calculation step S10, a correction step S20 is performed. The correction step S20 includes at least one sub-correction step. In the step S20, the food quantity m calculated in the step S10 is corrected at least according to the second temperature measurement value T2 to obtain a corrected food quantity.

5. The analysis method according to claim 4, characterized in that The correction step S20 at least includes a first sub-correction step S21, and the first sub-correction step S21 includes: calculating a first correction coefficient r1; and The corrected food amount obtained before the first sub-correction step S21 or the product of the food amount m and the first correction coefficient r1 is used as the corrected food amount corrected by the first sub-correction step S21, The first correction coefficient r1 is calculated according to the following formula: r1=(C2-T2) / (BP-T2), Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。 6. The analysis method according to claim 5, characterized in that The preset boiling point temperature BP is 100°C, and / or The preset temperature constant C2 is 60 to 80°C.

7. The analysis method according to claim 5, characterized in that The correction step S20 further includes a second sub-correction step S22, wherein the second sub-correction step S22 includes: Set multiple continuous temperature intervals TS; A temperature compensation coefficient TF is set corresponding to each temperature interval TS; Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS; Calculate the product of the corrected food amount or the food amount m obtained before the second sub-correction step S22 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and The corrected food amount obtained before the second sub-correction step S22 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S22.

8. The analysis method according to claim 7, characterized in that The calculation result of the second correction amount retains only the integer part, or is rounded off.

9. The analysis method according to claim 7, characterized in that The higher the temperature value in the temperature interval TS is, the smaller the corresponding value of the temperature compensation coefficient TF is.

10. The analysis method according to claim 9, characterized in that The temperature interval TS includes a first interval, the temperature range of the first interval is [0, 3]°C, and the value of the temperature compensation coefficient TF corresponding to the first interval is [0.18, 0.2]; The temperature interval TS includes a second interval, the temperature range of the second interval is (3,7]°C, and the value of the temperature compensation coefficient TF corresponding to the second interval is [0.16,0.17]; The temperature interval TS includes a third interval, the temperature range of the third interval is (7, 11]°C, and the value of the temperature compensation coefficient TF corresponding to the third interval is [0.14, 0.15]; The temperature interval TS includes a fourth interval, the temperature range of the fourth interval is (11, 16]°C, and the value of the temperature compensation coefficient TF corresponding to the fourth interval is [0.12, 0.13]; The temperature interval TS includes a fifth interval, the temperature range of the fifth interval is (16, 20]° C., and the value of the temperature compensation coefficient TF corresponding to the fifth interval is [0.09, 0.11].

11. The analysis method according to claim 5, characterized in that The heating power of the embedded cooking appliance includes at least one non-full power in addition to the full power; The analysis method further includes: recording the total duration of the embedded cooking appliance heating at each non-full power from the start of cooking heating to the boiling of the food, which is recorded as the non-full power heating duration tp; The correction step S20 further includes a third sub-correction step S23, in which the corrected food amount or the food amount m obtained before the third sub-correction step S23 is corrected according to the non-full-power heating time tp.

12. The analysis method according to claim 11, characterized in that The third sub-correction step S23 comprises: Corresponding to each of the non-full power settings, a preset correction factor RF is set. The quotient of the preset constant C1 divided by the preset correction coefficient RF is recorded as each of the non-full power power compensation coefficients PF; Calculate the quotient of each of the total duration of non-full power heating tp divided by the corresponding power compensation coefficient PF, and record it as the non-full power power compensation value ec. The corrected food amount obtained before the third sub-correction step S23 or the sum of the food amount m and all the power compensation values ​​ec is used as the corrected food amount corrected by the third sub-correction step S23; Alternatively, the third sub-correction step S23 includes: Corresponding to each of the non-full power settings, a preset correction factor RF is set. Calculate each non-full power heating time correction z, where z = tr / RF, The quotient of the preset constant C1 divided by the preset correction coefficient RF is recorded as each of the non-full power power compensation coefficients PF. Calculate the quotient of each of the non-full power (tp-z) values ​​divided by the corresponding power compensation coefficient PF, and record it as the non-full power power compensation value ec. The corrected food amount obtained before the third sub-correction step S23 or the sum of the food amount m and all the power compensation values ​​ec is used as the corrected food amount corrected by the third sub-correction step S23.

13. The analysis method according to claim 12, characterized in that The greater the power of the non-full power is, the greater the corresponding preset correction factor RF is; and / or The calculation result of the heating time correction amount z only retains the integer part, or is rounded off.

14. The analysis method according to claim 12, characterized in that: The non-full power includes at least one of the following powers: a first power, wherein the first power is 80% to 60% of the full power, and the value range of the preset correction coefficient RF corresponding to the first power is 0.55 to 0.65; a second power, wherein the second power is 59% to 50% of the full power, and the preset correction coefficient RF corresponding to the second power is in the range of 0.45 to 0.54; a third power, the third power being 49% to 40% of the full power, and the preset correction coefficient RF corresponding to the third power being in the range of 0.35 to 0.44; The fourth power is 39% to 20% of the full power, and the value range of the preset correction coefficient RF corresponding to the fourth power is 0.25 to 0.

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15. The analysis method according to claim 5, characterized in that The correction step S20 further includes a fourth sub-correction step S24, which is performed after the first sub-correction step S21. In the fourth sub-correction step S24, if the corrected food amount obtained before the fourth sub-correction step S24 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; If the corrected food amount obtained before the fourth sub-correction step S24 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

16. The analysis method according to claim 4, characterized in that The calculation result of at least one of the sub-correction steps in the correction step S20 only retains the integer part, or is rounded off.

17. The analysis method according to claim 3, characterized in that The calculation result of the food amount m in the food amount calculation step S10 only retains the integer part, or is rounded off.

18. The analysis method according to claim 2, characterized in that The heating power of the built-in cooking appliance includes at least one level; The analysis method further comprises: The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp. A preset correction factor RFp is set for each level of heating power. The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power. Calculate the quotient of each heating time tpp divided by the corresponding power factor PFp, and record it as the power contribution value ecp of each level of heating power. After determining that the food is boiling, the food amount calculation step S110 is executed. In the food amount calculation step S110, the sum of all the power contribution values ​​ecp is taken as the food amount m. Alternatively, the analysis method further comprises: The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp. A preset correction factor RFp is set for each level of heating power. Calculate the heating time correction amount zp of each level of heating power, where zp=tr / RFp, where tr is the full power preset correction time, The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power. Calculate the quotient of the value of (tpp-zp) of each level of heating power divided by the corresponding power factor PFp, and record it as the power contribution value ecp of each level of heating power; After determining that the food is boiling, the food amount calculation step S110 is executed. In the food amount calculation step S110, the sum of all the power contribution values ​​ecp is taken as the food amount m.

19. The analysis method according to claim 18, characterized in that The greater the power value of the heating power, the greater the corresponding preset correction coefficient RFp; and / or The calculation result of the heating time correction amount zp only retains the integer part, or is rounded off.

20. The analysis method according to claim 18, characterized in that The heating power includes at least one of the following powers: Full power, the preset correction factor RFp corresponding to the full power is 1; a first power, wherein the first power is 80% to 60% of the full power, and the preset correction coefficient RFp corresponding to the first power is in the range of 0.55 to 0.65; a second power, wherein the second power is 59% to 50% of the full power, and the preset correction coefficient RFp corresponding to the second power is in the range of 0.45 to 0.54; a third power, the third power being 49% to 40% of the full power, and the preset correction coefficient RFp corresponding to the third power being in the range of 0.35 to 0.44; A fourth power, the fourth power is 39% to 20% of the full power, and the preset correction coefficient RFp corresponding to the fourth power ranges from 0.25 to 0.

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21. The analysis method according to claim 18, characterized in that The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body and is used to detect the temperature of the food or the temperature of the pot containing the food. The analysis method further comprises: Before the cooking heating starts, obtaining a second temperature measurement value T2 of the second temperature sensor, and, After the food quantity calculation step S110, a correction step S120 is performed. The correction step S120 includes at least one sub-correction step. In the step S120, the food quantity m calculated in the step S110 is corrected at least according to the second temperature measurement value T2 to obtain a corrected food quantity.

22. The analysis method according to claim 21, characterized in that The correction step S120 at least includes a first sub-correction step S121, and the first sub-correction step S121 includes: calculating a first correction coefficient r1; and The corrected food amount obtained before the first sub-correction step S121 or the product of the food amount m and the first correction coefficient r1 is used as the corrected food amount corrected by the first sub-correction step S121, The first correction coefficient r1 is calculated according to the following formula: r1=(C2-T2) / (BP-T2), Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。 23. The analysis method according to claim 22, characterized in that The preset boiling point temperature BP is 100°C, and / or The preset temperature constant C2 is 60 to 80°C.

24. The analysis method according to claim 22, characterized in that The correction step S120 further includes a second sub-correction step S122, and the second sub-correction step S122 includes: Set multiple continuous temperature intervals TS; A temperature compensation coefficient TF is set corresponding to each temperature interval TS; Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS; Calculate the product of the corrected food amount or the food amount m obtained before the second sub-correction step S122 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and The corrected food amount obtained before the second sub-correction step S122 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S122.

25. The analysis method according to claim 24, characterized in that The calculation result of the second correction amount retains only the integer part, or is rounded off.

26. The analysis method according to claim 24, characterized in that The higher the temperature value in the temperature interval TS is, the smaller the corresponding value of the temperature compensation coefficient TF is.

27. The analysis method according to claim 26, characterized in that The temperature interval TS includes a first interval, the temperature range of the first interval is [0, 3]°C, and the value of the temperature compensation coefficient TF corresponding to the first interval is [0.18, 0.20]; The temperature interval TS includes a second interval, the temperature range of the second interval is (3,7]°C, and the value of the temperature compensation coefficient TF corresponding to the second interval is [0.16,0.17]; The temperature interval TS includes a third interval, the temperature range of the third interval is (7, 11]°C, and the value of the temperature compensation coefficient TF corresponding to the third interval is [0.14, 0.15]; The temperature interval TS includes a fourth interval, the temperature range of the fourth interval is (11, 16]°C, and the value of the temperature compensation coefficient TF corresponding to the fourth interval is [0.12, 0.13]; The temperature interval TS includes a fifth interval, the temperature range of the fifth interval is (16, 20]° C., and the value of the temperature compensation coefficient TF corresponding to the fifth interval is [0.09, 0.11].

28. The analysis method according to claim 22, characterized in that The correction step S120 further includes a third sub-correction step S123, which is performed after the first sub-correction step S121. In the third sub-correction step S123, if the corrected food amount obtained before the third sub-correction step S123 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; if the corrected food amount obtained before the third sub-correction step S123 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

29. The analysis method according to claim 21, characterized in that The calculation result of at least one of the sub-correction steps in the correction step S120 only retains the integer part, or is rounded off.

30. The analysis method according to claim 18, characterized in that The calculation result of the ingredient amount m in the ingredient amount calculation step S110 only retains the integer part, or is rounded off.

31. The analysis method according to claim 2, characterized in that The embedded cooking appliance further comprises a second temperature sensor, which is arranged on the pot body, and is used to sense the temperature of the food or the temperature of the pot containing the food, and the heating power of the embedded cooking appliance comprises at least one level; The analysis method further comprises: Before the cooking heating starts, a second temperature measurement value T2 of the second temperature sensor is obtained, Calculate the first correction coefficient r1, where r1 = (C2-T2) / (BP-T2), The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp. A preset correction factor RFp is set for each level of heating power. The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power. Calculate the third correction amount xp of the heating power of each level, where xp=tpp×r1, The quotient of each third correction amount xp divided by the corresponding power coefficient PFp is calculated and recorded as the power contribution value ecp of each level of heating power. After determining that the food is boiling, the food amount calculation step S210 is executed. In the food amount calculation step S210, the sum of all the power contribution values ​​ecp is taken as the food amount m. Alternatively, the analysis method further comprises: Before the cooking heating starts, a second temperature measurement value T2 of the second temperature sensor is obtained, Calculate the first correction coefficient r1, where r1 = (C2-T2) / (BP-T2), The total time for the embedded cooking appliance to heat at each level of heating power from the start of cooking heating to the boiling of the food is recorded, which is recorded as the heating time tpp. A preset correction factor RFp is set for each level of heating power. The quotient of the preset constant C1 divided by the preset correction coefficient RFp is recorded as the power coefficient PFp of each level of heating power. Calculate the heating time correction amount zp of each level of heating power, where zp=tr / RFp, where tr is the full power preset correction time, Calculate the third correction amount xp of the heating power of each level, where xp=(tpp-zp)×r1, The quotient of each third correction amount xp divided by the corresponding power coefficient PFp is calculated and recorded as the power contribution value ecp of each level of heating power. After determining that the food is boiling, the food amount calculation step S210 is executed. In the food amount calculation step S210, the sum of all the power contribution values ​​ecp is taken as the food amount m. Among them, C2 is the preset temperature constant, BP is the preset boiling point temperature, 40℃ <C2<BP。 32. The analysis method according to claim 31, characterized in that After the food quantity calculation step S210, a correction step S220 is performed. The correction step S220 includes at least one sub-correction step. In the step S220, the food quantity m calculated in the step S210 is corrected to obtain a corrected food quantity.

33. The analysis method according to claim 32, characterized in that The correction step S220 includes a first sub-correction step S221, and the first sub-correction step S221 includes: Set multiple continuous temperature intervals TS; A temperature compensation coefficient TF is set corresponding to each temperature interval TS; Determine a temperature interval TSA in which the second temperature measurement value T2 is located among the plurality of temperature intervals TS; Calculate the product of the corrected food amount or the food amount m obtained before the first sub-correction step S221 and the temperature compensation coefficient TF corresponding to the temperature interval TSA, and record it as a second correction amount; and The corrected food amount obtained before the second sub-correction step S221 or the difference between the food amount m and the second correction amount is used as the corrected food amount corrected by the second sub-correction step S122.

34. The analysis method according to claim 33, characterized in that The calculation result of the second correction amount retains only the integer part, or is rounded off; and / or The calculation result of the second sub-correction step S221 only retains the integer part, or is rounded off.

35. The analysis method according to claim 33, characterized in that The correction step S220 includes a second sub-correction step S221. In the second sub-correction step S221, if the corrected food amount obtained before the second sub-correction step S221 is greater than the preset maximum food amount, the corrected food amount is set to the preset maximum food amount; If the corrected food amount obtained before the second sub-correction step S221 is less than the preset minimum food amount, the corrected food amount is set to the preset minimum food amount.

36. The analysis method according to claim 31, characterized in that The calculation result of the amount of food m in the step S210 of calculating the amount of food is only integer-retained, or rounded off; and / or The calculation result of at least one of the heating time correction amount zp and the third correction amount xp retains only the integer part, or is rounded off.

37. The analysis method according to any one of claims 1 to 36, characterized in that The step of obtaining a first temperature measurement value of a first temperature sensor and determining whether the food is boiling according to the first temperature measurement value includes: periodically acquiring the first temperature measurement value, and determining that the food is boiling when the first temperature measurement value is greater than or equal to a first preset temperature threshold and a change rate of the first temperature measurement value is greater than or equal to a preset change rate; or The first temperature measurement value is periodically obtained, and when the first temperature measurement value is greater than or equal to a second preset temperature threshold, it is determined that the food is boiling.

38. The analysis method according to claim 37, characterized in that The first preset temperature threshold is 50 to 63° C., and the preset change rate is 2-8° C. / s; and / or The second preset temperature threshold is 65 to 75°C.

39. The analysis method according to claim 37, characterized in that When the first temperature measurement value is less than a reference temperature, periodically acquiring the first temperature measurement value with a first period, When the first temperature measurement value is greater than or equal to the reference temperature, periodically acquiring the first temperature measurement value with a second period, The reference temperature is lower than the first preset temperature threshold, and the first period is greater than the second period.

40. The analysis method according to claim 37, characterized in that The rate of change of the first temperature measurement is calculated according to the following method: M consecutive first temperature measurement values ​​are obtained, and a difference between a maximum value and a minimum value of the M first temperature measurement values ​​is used as a change rate of the first temperature measurement value.

41. An embedded cooking appliance, characterized in that: The built-in cooking appliance comprises: Box; A pot body, disposed in the box body and used for containing food; A cover body, used to cover the pot body, and the cover body is provided with an exhaust port; an exhaust passage, one end of which is in communication with the exhaust port, and the other end of which is in communication with the outside of the box, for releasing steam generated by cooking to the outside of the box; a first temperature sensor, disposed in the exhaust passage, for sensing the temperature of the steam; A second temperature sensor is disposed on the pot body and is used to sense the temperature of the food or the temperature of the pot containing the food; A heating device, disposed on the pot body, for heating food; and a control device, the control device being electrically connected to the heating device to control the operation of the heating device, and the control device being also electrically connected to the first temperature sensor and the second temperature sensor to obtain measurement values ​​of the first temperature sensor and the second temperature sensor, Wherein, the control device is configured to execute the steps of the analysis method according to any one of claims 1 to 40.

42. An integrated stove, characterized in that: include: The built-in cooking appliance according to claim 41; and A stove module is arranged on the top of the box.

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