Pot type cooking equipment, control method and device thereof and readable storage medium

Abstract

The invention discloses pot type cooking equipment, a control method and device of the pot type cooking equipment and a readable storage medium, and the pot type cooking equipment comprises a cooking cavity, a stirring device used for stirring food materials in the cooking cavity, a heating device used for heating the cooking cavity, an upper cover and a first temperature measuring device arranged on the upper cover. The first temperature measuring device is used for detecting the temperature in the cooking cavity. The control method comprises the steps that first input is received; in response to the first input, controlling a heating device to heat food materials; after the food materials are heated to be boiled, the heating device is controlled to maintain the boiling state for a first duration; and after the first duration, the heating power of the heating device is adjusted based on the temperature detected by the first temperature measuring device, and the stirring device is controlled to stir.

Description

Technical Field

[0001] This application belongs to the field of household appliances, and particularly relates to a cooking device of the pot type, its control method, device, and readable storage medium. Background Art

[0002] In existing rice cookers, when cooking porridge or the like, in order to prevent overflow, after heating the ingredients to near boiling, the heating power will be reduced. In this heating method, during the entire cooking process of the ingredients, boiling does not occur. Therefore, the effect of fusing solid ingredients and water is not good, and the phenomenon of solid ingredients and water stratification appears. In addition, in this heating method, due to long-term low-power heating, the cooking time of the entire ingredients is relatively long.

[0003] Therefore, how to propose a cooking method that can better fuse solid ingredients and water and has a shorter cooking time has become an urgent problem to be solved at present. Summary of the Invention

[0004] This application aims to solve one of the technical problems in the existing solutions.

[0005] To solve the above technical problems, an embodiment of the first aspect of this application provides a control method for a cooking device of the pot type.

[0006] An embodiment of the second aspect of this application provides a control device for a cooking device of the pot type.

[0007] An embodiment of the third aspect of this application provides an electronic device.

[0008] An embodiment of the fourth aspect of this application provides a readable storage medium.

[0009] An embodiment of the fifth aspect of this application provides a cooking device of the pot type.

[0010] An embodiment of this application provides a control method for a cooking device of the pot type. The cooking device of the pot type includes a cooking cavity, a stirring device for stirring the ingredients in the cooking cavity, a heating device for heating the cooking cavity, an upper cover, and a first temperature measuring device provided on the upper cover. The first temperature measuring device is used to detect the temperature in the cooking cavity. The control method includes: receiving a first input; in response to the first input, controlling the heating device to heat the ingredients; after the ingredients are heated to boiling, controlling the heating device to maintain the boiling state for a first period of time; after the first period of time, adjusting the heating power of the heating device based on the temperature detected by the first temperature measuring device, and controlling the stirring device to stir.

[0011] A control method for a pot - type cooking device provided according to an embodiment of the present application is used for controlling the pot - type cooking device. Among them, the pot - type cooking device specifically includes rice cookers, micro - pressure cookers and other devices. Such devices can be used for cooking soups, porridges, etc. In this control method, when performing cooking such as stewing, it first receives the user's first input, and then starts heating and cooking in response to the first input. After the ingredients are heated to boiling, it can keep the ingredients in a boiling state for a period of time while ensuring no overflow, so that the ingredients can roll violently. Thereafter, the heating power can be reduced for heating. And in this stage, the heating power of the heating device can be adjusted according to the temperature detected by the upper lid, that is, the temperature detected by the first temperature - measuring device, so as to maintain the temperature of the cooking cavity near the upper lid within a reasonable range. At the same time, in this stage, the stirring device can be started to stir the ingredients to enhance the collision between the ingredients. In this solution, a first temperature - measuring device is additionally added to the upper lid, so that in the later stage of cooking, temperature control can be achieved through the temperature of the upper lid. Compared with the traditional internal bottom temperature control, the upper - lid temperature control is more accurate and not easy to overflow. Therefore, the heating power in this stage can be appropriately increased. At the same time, through the stirring in this stage, on the one hand, the bubbles generated after the liquid boils can be destroyed, so that the defoaming effect can be achieved to a certain extent, thereby slowing down the violent boiling, and thus the heating power can be relatively increased. In addition, through stirring, the ingredients can collide with each other. Through the physical collision of the ingredients, substances such as starch and protein can be accelerated to dissolve into water, denature, gelatinize, etc. to form an emulsion. That is, through the physical collision of the ingredients, the formation of the rice - water emulsion system can be accelerated, and the viscosity of the porridge can be increased, and the phenomenon of rice - water stratification can be avoided.

[0012] Further, turbulators are provided on the cooking cavity. Through the turbulators, the ingredients rotating due to stirring can be turbulently flowed, thereby further enhancing the collision between the ingredients, further improving the cooking efficiency, shortening the porridge - cooking time, and increasing the viscosity of the cooked porridge.

[0013] Among them, the number of turbulators is multiple, and the multiple turbulators are spaced and arranged in parallel along the axial direction of the cooking cavity. By setting multiple turbulators, the turbulating effect can be improved. And the vertical setting of the turbulators can enhance the collision effect of the ingredients. Of course, the turbulators can also be inclined, such as helically arranged.

[0014] Among them, the first input is generally the user's click operation on the function key.

[0015] Optionally, the step of controlling the heating device to heat the ingredients in response to the first input includes: in response to the first input, controlling the heating device to heat the ingredients at full power.

[0016] In this technical solution, at the initial stage of heating, direct full-power heating is adopted, so that the food ingredients can be quickly heated to boiling, thereby improving the heating efficiency. Of course, before the food ingredients are heated to boiling, in order to ensure that the food ingredients fully absorb water, the heating power can also be gradually reduced in stages. That is, in the first stage, heating is carried out at a high power (such as full power), and then after the temperature of the upper cover, that is, the temperature detected by the first temperature measuring device reaches the migration temperature, the second-stage heating is entered, and the power in the second stage is appropriately reduced so that its power is less than the heating power in the first stage. For example, full-power heating can be started at the beginning, and then heating can be carried out at 27 / 32 of the full power to extend the heating duration of this stage to ensure that the food ingredients can fully absorb water.

[0017] Optionally, the step of adjusting the heating power of the heating device based on the temperature detected by the first temperature measuring device includes: when the temperature detected by the first temperature measuring device is lower than the first preset temperature range, increasing the heating power of the heating device; when the temperature detected by the first temperature measuring device is higher than the first preset temperature range, reducing the heating power of the heating device; the first preset temperature range is 95°C - 100°C.

[0018] In this technical solution, the temperature of the upper cover can be maintained at 95°C - 100°C, which can avoid the violent boiling of the food ingredients and at the same time ensure that the food ingredients are in a slightly boiling state. In this way, both the heating efficiency of the food ingredients can be ensured, and the food ingredients can fully collide to accelerate the formation of the rice-water emulsion system, thereby improving the viscosity of the porridge and avoiding the phenomenon of rice-water stratification.

[0019] Optionally, the step of controlling the stirring device to stir includes: controlling the stirring device to stir forward and backward alternately. That is, when stirring the food ingredients, it does not stir in one direction, but stirs alternately in two directions, which can increase the probability of collision of the food ingredients and make the food ingredients more viscous.

[0020] Optionally, the step of controlling the stirring device to stir includes: controlling the stirring device to stir in one direction. When stirring the food ingredients, it can also stir in the same direction, which will not switch the rotation direction of the motor back and forth, making the control simpler.

[0021] Furthermore, when there are turbulence ribs provided on the cooking cavity, the stirring device can stir in one direction. While when there are no turbulence ribs provided on the cooking cavity, it is best for the stirring device to stir in two directions.

[0022] Optionally, the control method of the cooking pot device further includes: during the process of controlling the heating device to heat the food ingredients to boiling and maintaining the boiling state for the first duration, controlling the stirring device to stir, or keeping the stirring device in a non-working state.

[0023] In this technical solution, in the stage of heating the food materials to boiling and maintaining boiling in the early stage to enable the food materials to fully absorb water, in order to prevent the pot from burning and make the food materials evenly heated, the stirring device can be started to stir the food materials. Of course, the stirring program can also not be started.

[0024] Optionally, when controlling the heating power by the temperature detected by the upper cover, the cooking can be divided into multiple stages, and then it can be judged whether the device needs to transfer to the next stage according to the temperature detected by the first temperature measuring device. And the method of controlling the heating power based on the temperature detected by the upper cover can make the temperature control more accurate, thereby avoiding overflow.

[0025] An embodiment of the present application provides a control device for a pot - type cooking device. The pot - type cooking device includes a cooking cavity, a stirring device for stirring the food materials in the cooking cavity, a heating device for heating the cooking cavity, an upper cover, and a first temperature measuring device arranged on the upper cover. The first temperature measuring device is used to detect the temperature in the cooking cavity. The control device includes: a receiving device for receiving a first input; a first control unit for controlling the heating device to heat the food materials in response to the first input; a second control unit for controlling the heating device to maintain the boiling state for a first duration after the food materials are heated to boiling; a third control unit for adjusting the heating power of the heating device based on the temperature detected by the first temperature measuring device and controlling the stirring device to stir after the first duration.

[0026] The control device of the pot - type cooking device provided by the embodiment of the present application is used for controlling the pot - type cooking device. Among them, the pot - type cooking device specifically includes rice cookers, micro - pressure cookers, etc. Such devices can be used for cooking soups, porridges, etc. In this control method, when performing cooking such as stewing, it first receives the first input from the user, and then starts heating and cooking in response to the first input. After the ingredients are heated to boiling, it can keep the ingredients in a boiling state for a period of time without overflowing to allow the ingredients to roll violently. After that, the heating power can be reduced, and during this stage, the heating power of the heating device can be adjusted according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature - measuring device, so as to maintain the temperature of the cooking cavity near the upper cover within a reasonable range. At the same time, during this stage, the stirring device is started to stir the ingredients. In this solution, a first temperature - measuring device is additionally added to the upper cover, so that in the later stage of cooking, temperature control can be achieved through the temperature of the upper cover. Compared with the traditional internal bottom temperature control, the upper - cover temperature control is more accurate and not prone to overflow. Therefore, the heating power in this stage can be appropriately increased. At the same time, through the stirring in this stage, on the one hand, the bubbles generated after the liquid boils can be broken, so that the effect of bubble - breaking can be achieved to a certain extent, thereby slowing down the violent boiling and relatively increasing the heating power. In addition, through stirring, the ingredients can collide with each other, and through the physical collision of the ingredients, substances such as starch and protein can be accelerated to dissolve into water, denature, gelatinize, etc. to form an emulsion. That is, through the physical collision of the ingredients, the formation of the rice - water emulsion system can be accelerated, and the viscosity of the porridge can be increased, avoiding the phenomenon of rice - water stratification.

[0027] Further, the heating device includes a first heating device for heating the cooking cavity, which is arranged at the bottom of the cooking cavity. The heating device also includes: a second heating device, which is arranged on the upper cover.

[0028] In this technical solution, a second heating device is also arranged on the upper cover. By setting the second heating device, two - sided heating of the ingredients can be realized, thereby improving the heating efficiency and making the ingredients heated more evenly, avoiding sticking to the pot. For example, when frying rice with a pot - type cooking device, the second heating device can be turned on in the later stage of frying rice to evaporate the water in the rice, so as to ensure that the fried rice is relatively dry.

[0029] Further, the pot - type cooking device includes a rice cooker, an electric pressure cooker or a micro - pressure rice cooker. That is, the pot - type cooking device is a pot - body - type device.

[0030] In a third aspect, an embodiment of the present application proposes an electronic device, including: a memory, the memory stores programs or instructions, and a processor. When the processor executes the programs or instructions, the steps of the control method of the pot - type cooking device provided by any one of the solutions in the first aspect are realized.

[0031] The electronic device according to the present application can implement the steps of the control method of the pot - type cooking device provided in any solution of the first aspect. Therefore, this electronic device has all the beneficial effects of the control method of the pot - type cooking device provided in any solution of the first aspect.

[0032] In a fourth aspect, an embodiment of the present application provides a readable storage medium, on which a program or instruction is stored. When the program or instruction is executed, the steps of the control method of the pot - type cooking device provided in any solution of the third aspect are implemented.

[0033] Since the readable storage medium can implement the steps of the control method of the pot - type cooking device provided in any solution of the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method of the pot - type cooking device provided in any solution of the first aspect.

[0034] In a fifth aspect, an embodiment of the present application provides a pot - type cooking device, including: the control device of the pot - type cooking device provided in the second aspect, and / or the electronic device provided in any solution of the third aspect; and / or the readable storage medium provided in any solution of the fourth aspect.

[0035] Since the pot - type cooking device of the embodiment of the present application includes the control device, the electronic device or the readable storage medium of the pot - type cooking device in any of the above - mentioned technical solutions. Therefore, it also has all the beneficial effects of the control device, the electronic device or the readable storage medium of the pot - type cooking device.

[0036] In a sixth aspect, an embodiment of the present application provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor, and the processor is used to run a program or instruction to implement the control method as in the first aspect.

[0037] The additional aspects and advantages of the present application will be partly given in the following description, partly will become obvious from the following description, or will be understood through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0038] The above - mentioned and / or additional aspects and advantages of the present application will become obvious and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0039] Figure 1 is one of the flow diagrams of the control method of the pot - type cooking device according to an embodiment of the present application;

[0040] Figure 2 is the second flow diagram of the control method of the pot - type cooking device according to an embodiment of the present application;

[0041] Figure 3 is the block diagram of the control device of the pot - type cooking device according to an embodiment of the present application;

[0042] Figure 4 It is a schematic structural diagram of a pot - type cooking device according to an embodiment of the present application;

[0043] Figure 5 It is a block diagram of an electronic device according to an embodiment of the present application;

[0044] Figure 6 It is a schematic hardware structure diagram of an electronic device for implementing an embodiment of the present application.

[0045] Reference numerals:

[0046] 1 Cooking cavity, 12 Turbulence ribs, 2 Stirring device, 3 Outer pot, 4 Upper cover, 5 First heating device, 6 First temperature - measuring device, 300 Control device, 310 Receiving device, 320 First control unit, 330 Second control unit, 340 Third control unit, 500 Electronic device, 510 Memory, 520 Processor, 800 Control device of the electronic device, 810 First response module, 820 Second response module, 2000 Electronic device, 2001 Radio - frequency unit, 2002 Network module, 2003 Audio output unit, 2004 Input unit, 2005 Sensor, 2006 Display unit, 2007 User input unit, 2008 Interface unit, 2009 Memory, 2010 Processor, 20011 Power supply, 5082 Graphics processor, 5084 Microphone, 5122 Display panel, 5142 Touch - control panel, 5144 Input device. Detailed implementation manners

[0047] The embodiments of the present application will be described in detail below. The examples of the embodiments are shown in the accompanying drawings, where the same or similar reference numerals denote the same or similar elements or elements having the same or similar functions throughout. The embodiments described below with reference to the accompanying drawings are exemplary and are only used to explain the present application and should not be construed as a limitation of the present application. All other embodiments obtained by those of ordinary skill in the art based on the embodiments of the present application without creative efforts fall within the scope of protection of the present application.

[0048] The following combines Figures 1 to 6 to describe a pot - type cooking device and its control method, device, and readable storage medium according to an embodiment of the present application.

[0049] An embodiment of the present application provides a control method for a pot - type cooking device. The pot - type cooking device includes a cooking cavity 1, a stirring device 2 for stirring the food materials in the cooking cavity, a heating device for heating the cooking cavity 1, an upper cover 4, and a first temperature - measuring device 6 provided on the upper cover 4. The first temperature - measuring device 6 is used to detect the temperature in the cooking cavity 1. As Figure 1 shown, the control method includes:

[0050] S102, receive a first input;

[0051] S104, in response to the first input, control the heating device to heat the food ingredients;

[0052] S106, after the food ingredients are heated to boiling, control the heating device to maintain the boiling state for a first period of time;

[0053] S108, after the first period of time, adjust the heating power of the heating device based on the temperature detected by the first temperature measuring device, and control the stirring device to stir.

[0054] According to the control method of the pot - type cooking device provided by the embodiments of the present application, it is used for controlling the pot - type cooking device. Among them, the pot - type cooking device specifically includes cooking devices such as rice cookers and micro - pressure cookers. Such devices can be used for cooking soups, porridges, etc. In this control method, when performing cooking such as stewing, first receive the user's first input, and then start heating and cooking in response to the first input. After the food ingredients are heated to boiling, the boiling state of the food ingredients can be maintained for a period of time to ensure no overflow, so that the food ingredients can roll violently. Thereafter, the heating power can be reduced for heating. In this stage, the heating power of the heating device can be adjusted according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature measuring device, so as to maintain the temperature of the cooking cavity near the upper cover within a reasonable range. At the same time, in this stage, the stirring device can be started to stir the food ingredients to enhance the collision between the food ingredients. In this solution, a first temperature measuring device is additionally added to the upper cover, so that in the later stage of cooking, temperature control can be performed through the temperature of the upper cover. Compared with the traditional internal bottom temperature control, the upper cover temperature control is more accurate and not easy to overflow. Therefore, the heating power in this stage can be appropriately increased. At the same time, through the stirring in this stage, on the one hand, the bubbles generated after the liquid boils can be destroyed, so that the effect of bubble breaking can be achieved to a certain extent, thereby slowing down the violent boiling, and thus the heating power can be relatively increased. In addition, through stirring, the food ingredients can collide with each other. Through the physical collision of the food ingredients, substances such as starch and protein can be accelerated to dissolve into water, denature, gelatinize, etc. to form an emulsion. That is, through the physical collision of the food ingredients, the formation of the rice - water emulsion system can be accelerated, and the viscosity of the porridge can be increased, and the phenomenon of rice - water stratification can be avoided.

[0055] Further, as Figure 4 shown, there are turbulence ribs 12 provided on the cooking cavity. Through the turbulence ribs 12, the food ingredients rotating due to stirring can be turbulently flowed, thereby further enhancing the collision between the food ingredients, further improving the cooking efficiency, shortening the porridge - cooking time, and increasing the viscosity of the porridge.

[0056] Among them, the number of the spoiler ribs 12 is multiple, and the multiple spoiler ribs 12 are arranged at intervals and in parallel along the axial direction of the cooking cavity 1. By arranging the multiple spoiler ribs 12, the spoiler effect can be improved. And the vertical arrangement of the spoiler ribs 12 can enhance the collision effect of the food materials. Of course, the spoiler ribs can also be arranged obliquely, such as in a spiral arrangement.

[0057] Among them, the first input is generally the user's click operation on the function key.

[0058] Optionally, the step of controlling the heating device to heat the food material in response to the first input includes: controlling the heating device to heat the food material at full power in response to the first input.

[0059] In this embodiment, at the initial stage of heating, directly heat at full power, so that the food material can be quickly heated to boiling, thereby improving the heating efficiency. Of course, before the food material is heated to boiling, in order to ensure that the food material fully absorbs water, the heating power can also be gradually reduced in stages. That is, in the first stage, heat at a high power (such as full power), and then after the temperature of the upper cover, that is, the temperature detected by the first temperature measuring device reaches the migration temperature, enter the second stage of heating, and the power in the second stage is appropriately reduced so that its power is less than the heating power in the first stage. For example, you can start heating at full power and then heat at 27 / 32 of the full power to extend the heating duration of this stage to ensure that the food material can fully absorb water.

[0060] Optionally, as Figure 2 shown, the step of adjusting the heating power of the heating device based on the temperature detected by the first temperature measuring device includes:

[0061] S202, when the temperature detected by the first temperature measuring device is lower than the first preset temperature range, increase the heating power of the heating device;

[0062] S204, when the temperature detected by the first temperature measuring device is higher than the first preset temperature range, reduce the heating power of the heating device, and the first preset temperature range is 95°C - 100°C.

[0063] In this embodiment, the temperature of the upper cover can be maintained at 95°C - 100°C, which can avoid the violent boiling of the food material and at the same time ensure that the food material is in a slightly boiling state. In this way, both the heating efficiency of the food material can be ensured and the food material can collide sufficiently to accelerate the formation of the rice-water emulsion system, thereby improving the viscosity of the porridge and avoiding the phenomenon of rice-water stratification.

[0064] Optionally, the step of controlling the stirring device to stir includes: controlling the stirring device to stir forward and backward alternately. That is, when stirring the food material, do not stir in one direction, but stir alternately in two directions, so as to increase the probability of collision of the food material and make the food material more viscous.

[0065] Optionally, turbulator ribs 12 are provided on the cooking cavity 1. The step of controlling the stirring device to stir includes: controlling the stirring device to stir in one direction. When turbulator ribs 12 are provided on the cooking cavity 1, collisions between food ingredients can be achieved through the turbulator ribs 12. Therefore, when stirring the food ingredients, they can also be stirred in the same direction, so that the rotation direction of the motor does not need to be switched back and forth, making the control simpler.

[0066] Optionally, the control method of the cooking device of the pot type further includes: during the process of controlling the heating device to heat the food ingredients to boiling and maintaining the boiling state for a first period of time, controlling the stirring device to stir, or keeping the stirring device in a non-working state.

[0067] In this embodiment, in the stage of heating the food ingredients to boiling in the early stage and maintaining boiling to enable the food ingredients to fully absorb water, in order to prevent the pot from burning and make the food ingredients evenly heated, the stirring device can be started to stir the food ingredients. Of course, the stirring program can also not be started.

[0068] Optionally, when controlling the heating power by the temperature detected by the upper cover. The cooking can be divided into multiple stages, and then it can be determined whether the device needs to transfer to the next stage according to the temperature detected by the first temperature measuring device. And the method of controlling the heating power based on the temperature detected by the upper cover can make the temperature control more accurate, thereby avoiding overflow.

[0069] As Figure 3 shown, an embodiment of the present application provides a control device 300 for a cooking device of the pot type, which is used for the cooking device of the pot type as Figure 4 shown. The cooking device of the pot type includes a cooking cavity 1, a stirring device 2 for stirring the food ingredients in the cooking cavity 1, a heating device for heating the cooking cavity 1, an upper cover 4, and a first temperature measuring device 6 provided on the upper cover 4. The first temperature measuring device 6 is used for detecting the temperature in the cooking cavity 1. The control device 300 includes: a receiving device 310 for receiving a first input; a first control unit 320 for controlling the heating device to heat the food ingredients in response to the first input; a second control unit 330 for controlling the heating device to maintain the boiling state for a first period of time after the food ingredients are heated to boiling; a third control unit 340 for adjusting the heating power of the heating device based on the temperature detected by the first temperature measuring device and controlling the stirring device to stir after the first period of time.

[0070] The control device 300 of the pot - type cooking device provided by the embodiment of the present application is used for controlling the pot - type cooking device. Among them, the pot - type cooking device specifically includes rice cookers, micro - pressure cookers, etc. Such devices can be used for cooking soups, porridges, etc. In this control method, when performing cooking such as stewing, it first receives the first input from the user, and then starts heating and cooking in response to the first input. After the ingredients are heated to boiling, the ingredients can be maintained in a boiling state for a period of time while ensuring no overflow, so that the ingredients can roll violently. After that, the heating power can be reduced. During this stage, the heating power of the heating device can be adjusted according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature - measuring device, so as to maintain the temperature of the cooking cavity near the upper cover within a reasonable range. At the same time, during this stage, the stirring device is started to stir the ingredients. In this solution, a first temperature - measuring device is additionally added to the upper cover. Thus, in the later stage of cooking, the temperature can be controlled through the temperature of the upper cover. Compared with the traditional internal bottom temperature control, the upper - cover temperature control is more accurate and not easy to overflow. Therefore, the heating power in this stage can be appropriately increased. At the same time, through the stirring in this stage, on the one hand, the bubbles generated after the liquid boils can be destroyed, so that the effect of breaking bubbles can be achieved to a certain extent, thereby slowing down the violent boiling, and thus the heating power can be relatively increased. In addition, through stirring, the ingredients can collide with each other. Through the physical collision of the ingredients, the dissolution of substances such as starch and protein into water, denaturation, gelatinization, etc. can be accelerated to form an emulsion. That is, through the physical collision of the ingredients, the formation of the rice - water emulsion system can be accelerated, and the viscosity of the porridge can be increased, avoiding the phenomenon of rice - water stratification.

[0071] In addition, by setting the first temperature - measuring device 6 on the upper cover 4, the heating power can be controlled according to the temperature detected by the upper cover 4. For example, when dividing the cooking of the pot - type cooking device into multiple stages, it can be judged whether the device transfers to the next stage according to the temperature detected by the first temperature - measuring device 6. The method of controlling the heating power based on the temperature detected by the upper cover 4 can be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the switching of different stages is generally controlled by time, that is, when the time is up, the next stage is carried out. However, for different amounts of ingredients, the heating time required is different. If the time - controlled migration process is adopted before the ingredients are heated to boiling, the corresponding time for different ingredients is different. Therefore, the same control process cannot be applied to different amounts of ingredients. However, the temperature - controlled migration based on the upper cover 4 is not affected by the amount of ingredients. Therefore, no matter how much ingredients are cooked, the temperature - controlled migration can be carried out based on the upper cover 4, making the temperature control of the temperature - controlled process based on the upper cover 4 more accurate.

[0072] Further, as Figure 4As shown in the figure, the heating device includes a first heating device 5 for heating the bottom of the cooking cavity 1. The heating device further includes a second heating device provided on the upper cover.

[0073] In this embodiment, a second heating device is also provided on the upper cover 4. By providing the second heating device, two-sided heating of the food ingredients can be achieved, thereby improving the heating efficiency. At the same time, the food ingredients can be heated more evenly, avoiding sticking to the pot. For example, when frying rice with a casserole cooking device, the second heating device can be turned on in the later stage of frying rice to evaporate the moisture in the rice, ensuring that the fried rice is relatively dry.

[0074] Further, as Figure 4 shown, the casserole cooking device further includes a casserole body. The casserole body includes an outer pot 3 and a cooking cavity 1 provided inside the outer pot 3, as well as a first heating device 5 for heating the cooking cavity 1. The upper cover 4 is covered on the casserole body for opening or closing the cooking cavity 1. The stirring device 2 can be specifically provided on the upper cover 4 or at the bottom of the cooking cavity 1. Its installation position can be set according to the actual situation.

[0075] Further, the casserole cooking device includes an electric rice cooker, an electric pressure cooker or a micro-pressure rice cooker. That is, the casserole cooking device is a casserole body type device.

[0076] The following further introduces the casserole pressure cooking device and its control method of the present application in combination with a specific embodiment.

[0077] This embodiment provides a casserole pressure cooking device, as Figure 4 shown, which adds a lower stirring module (i.e., the stirring device 2) on the basis of the casserole pressure cooking device. At the same time, turbulators 12 are added inside the inner pot (i.e., the cooking cavity 1), and the effect of emulsification caused by physical collision of the food ingredients during stirring is enhanced through the turbulators 12. Of course, the turbulators can also not be provided.

[0078] Specifically, in this solution, during the process of cooking porridge or soup, a stirring device is added at the bottom to provide an opportunity for physical collision between the solid food ingredients and water during the process of cooking porridge or soup. Turbulators are added to the inner pot of the casserole body to enhance the collision intensity between the rice and water, thereby accelerating the dissolution of substances such as starch and protein into the water to denature and gelatinize to form an emulsion, and then improving the viscosity of the porridge. During the whole process of cooking porridge or soup or in the later stage of cooking porridge or soup, due to the presence of the turbulators, the stirring module can stir forward, stir backward or stir forward and backward alternately, which can significantly shorten the cooking time of the porridge and improve the viscosity of the porridge.

[0079] The following takes cooking porridge as an example to introduce the working process of the casserole pressure cooking device of the present application. The technological process of cooking porridge is as follows:

[0080] 1. Put in rice water: Add the corresponding rice water into the cooking cavity according to the product's rice water - water level line.

[0081] 2. Boil the rice: The bottom heating module starts heating at full power and quickly brings to a boil (the boiling time is generally 7 minutes - 15 minutes). After boiling, maintain boiling for 2 minutes - 10 minutes. In this stage, the stirring module can be in either the on or off mode.

[0082] 3. Glue the rice: The bottom heating module reduces power, the top temperature is controlled and maintained at 98°C - 100°C, and the lower stirring module starts working. The stirring module can stir unidirectionally or stir alternately in both directions. During the rice gluing stage, the time varies according to the different final effects of the porridge (granular Chaoshan porridge, rice - free porridge). Among them, the rice gluing time for Chaoshan porridge is 25 minutes; the rice gluing time for rice - free porridge is 30 minutes - 45 minutes.

[0083] Among them, in a specific embodiment, when the stirring module stirs alternately in both directions, it stirs forward for 15s - 30s and then stirs backward for 15s - 30s, or stirs backward for 15s - 30s and then stirs forward for 15s - 30s, or other modes all conform to the two - way alternating stirring mode.

[0084] Based on the pressure - cooking device provided by the present application, it has the following effects:

[0085] 1. Add a stirring device to provide opportunities for physical collision of rice water;

[0086] 2. Add turbulator ribs to increase the intensity of physical collision of rice water, and due to the presence of turbulator ribs, the stirring mode can cover the working conditions of the unidirectional stirring of the stirring module.

[0087] As Figure 5 shown, according to some embodiments of the present application, the electronic device 500 includes: a memory 510, the memory 510 stores programs or instructions, and a processor 520. When the processor 520 executes the programs or instructions, it implements the steps of the control method provided by any solution in the first aspect.

[0088] In the embodiments of the present application, since the electronic device 500 can implement the steps of the control method proposed in any of the above - mentioned embodiments, it has all the beneficial effects defined by the above - mentioned control method.

[0089] The electronic device in the embodiments of the present application can be a device, or a component, an integrated circuit, or a chip in a product.

[0090] According to some embodiments of the present application, on a readable storage medium, there are stored programs or instructions, and when the programs or instructions are executed, they implement the steps of the image - processing method provided by any solution in the first aspect.

[0091] In the embodiments of the present application, since the readable storage medium can implement the steps of the image processing method proposed in any of the above embodiments, it has all the beneficial effects defined by the image processing method.

[0092] Among them, the processor is the processor in the electronic device in the above embodiments. The readable storage medium includes computer-readable storage media, such as computer read-only memory (ROM), random access memory (RAM), magnetic disks, or optical discs, etc.

[0093] According to some embodiments of the present application, a cooking pot device includes the control device provided in any of the solutions of the second aspect, or the above-mentioned readable storage medium, or the above-mentioned electronic device. At this time, the cooking pot device has all the beneficial effects of the control device, or the above-mentioned readable storage medium, or the above-mentioned electronic device.

[0094] Figure 6 It is a schematic diagram of the hardware structure of an electronic device for implementing the embodiments of the present application.

[0095] The electronic device 2000 includes, but is not limited to: a radio frequency unit 2001, a network module 2002, an audio output unit 2003, an input unit 2004, a sensor 2005, a display unit 2006, a user input unit 2007, an interface unit 2008, a memory 2009, and a processor 2010 and other components.

[0096] Those skilled in the art can understand that the electronic device 2000 may further include a power supply 2011 (such as a battery) for supplying power to each component. The power supply 2011 can be logically connected to the processor 2010 through a power management system, so as to implement functions such as management of charging, discharging, and power consumption management through the power management system. Figure 6 The structure of the electronic device shown does not limit the electronic device. The electronic device may include more or fewer components than shown, or combine certain components, or have different component arrangements, which will not be elaborated here.

[0097] Among them, the user input unit 2007 receives a first input;

[0098] The processor 2010 generates and stores a corresponding original operation record according to the first input, where the original operation record includes at least one original operation node;

[0099] The user input unit 2007 receives a second input for a target operation node in the operation nodes;

[0100] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0101] Control the operation of the electronic device to run the corresponding program or function according to the simulation operation record.

[0102] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0103] Wherein, the operation result is the feedback result output according to the input step after the program or function of the electronic device receives the input step.

[0104] The input unit 2004 obtains the program or function corresponding to the first input;

[0105] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0106] The processor 2010 stores the program or function corresponding to the first input, the input steps and the operation results correspondingly according to the input order, and forms an original operation record.

[0107] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0108] The user input unit 2007 receives a third input to the identifier;

[0109] The display unit 2006 displays the original operation nodes in the original operation record in the input order in response to the third input.

[0110] Optionally, the processor 2010 adjusts the target input step corresponding to the target operation node according to the second input to obtain an adjusted simulated input step;

[0111] The processor 2010 controls the electronic device to run the program or function corresponding to the target input step according to the simulated input step to obtain a simulated operation result corresponding to the simulated input step;

[0112] The processor 2010 generates a corresponding simulated operation node according to the simulated input step and the simulated operation result, and generates a simulated operation record according to the simulated operation node;

[0113] Wherein, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0114] Optionally, the user input unit 2007 receives a running input;

[0115] The processor 2010 controls the electronic device to run the corresponding program or function according to the simulated operation record in response to the running input.

[0116] Optionally, the processor 2010 respectively determines the simulation operation results of each simulation operation node in each of the multiple simulation operation records;

[0117] When there are any two simulation operation records and the simulation operation results of the corresponding simulation operation nodes in the any two simulation operation records are different, the display unit 2006 displays a corresponding prompt message.

[0118] In the embodiment of the present application, by saving the first input of the user and forming original operation nodes according to each operation step, when the user makes an operation error, the user can trace back to the operation node where the error occurs and make targeted corrections. After the correction, according to the saved correct nodes and the corrected nodes, a complete operation record is formed and executed, avoiding the user from manually operating from the beginning. On the one hand, it realizes the quick correction of misoperations, and on the other hand, it does not require the user to operate again, fundamentally avoiding the possibility of misoperations again and improving the user interaction experience.

[0119] It should be understood that in the embodiment of the present application, the input unit 2004 may include a Graphics Processing Unit (GPU) 5082 and a microphone 5084. The graphics processor 5082 processes the image data of static pictures or videos obtained by an image capture device (such as a camera) in a video capture mode or an image capture mode.

[0120] The display unit 2006 may include a display panel 5122, and the display panel 5122 may be configured in the form of a liquid crystal display, an organic light emitting diode, etc. The user input unit 2007 includes a touch panel 5142 and other input devices 5144. The touch panel 5142 is also called a touch screen. The touch panel 5142 may include two parts: a touch detection device and a touch controller. The other input devices 5144 may include but are not limited to a physical keyboard, function keys (such as volume control keys, power on / off keys, etc.), a trackball, a mouse, and a joystick, which will not be elaborated here. The memory 2009 may be used to store software programs and various data, including but not limited to application programs and operating systems. The processor 2010 may integrate an application processor and a modem processor. Among them, the application processor mainly processes the operating system, user interface, application programs, etc., and the modem processor mainly processes wireless communication. It can be understood that the above modem processor may not be integrated into the processor 2010.

[0121] The embodiment of the present application further provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor. The processor is used to run programs or instructions to implement each process of the control method embodiment of the above-mentioned cooking device of the pot type, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0122] It should be understood that the chip mentioned in the embodiments of the present application may also be referred to as a system-on-chip, system chip, chip system, or system-on-chip, etc.

[0123] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples", etc. means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

[0124] Although the embodiments of the present application have been shown and described, those of ordinary skill in the art can understand that various changes, modifications, substitutions, and variations can be made to these embodiments without departing from the principles and purposes of the present application, and the scope of the present application is defined by the claims and their equivalents.

Claims

1. A control method for a cooking pot - type cooking device, characterized in that, the cooking pot - type cooking device includes a cooking cavity, a stirring device for stirring the food materials in the cooking cavity, a heating device for heating the cooking cavity, an upper cover, and a first temperature - measuring device arranged on the upper cover, the first temperature - measuring device is used for detecting the temperature in the cooking cavity, and the control method includes: Receiving a first input; In response to the first input, controlling the heating device to heat the food materials; After the food materials are heated to boiling, controlling the heating device to maintain the boiling state for a first duration; After the first duration, adjusting the heating power of the heating device based on the temperature detected by the first temperature - measuring device, and controlling the stirring device to stir.

2. The control method for a cooking pot - type cooking device according to claim 1, characterized in that, the step of controlling the heating device to heat the food materials in response to the first input includes: In response to the first input, controlling the heating device to heat the food materials at full power.

3. The control method for a cooking pot - type cooking device according to claim 1, characterized in that, the step of adjusting the heating power of the heating device based on the temperature detected by the first temperature - measuring device includes: When the temperature detected by the first temperature - measuring device is lower than the first preset temperature range, increasing the heating power of the heating device; When the temperature detected by the first temperature - measuring device is higher than the first preset temperature range, decreasing the heating power of the heating device; The first preset temperature range is 95°C - 100°C.

4. The control method for a cooking pot - type cooking device according to any one of claims 1 to 3, characterized in that, the step of controlling the stirring device to stir includes: Controlling the stirring device to stir in one direction.

5. The control method for a cooking pot - type cooking device according to any one of claims 1 to 3, characterized in that, the step of controlling the stirring device to stir includes: Controlling the stirring device to stir alternately in the forward and reverse directions.

6. The control method for a cooking pot - type cooking device according to any one of claims 1 to 3, characterized in that, further includes: During the process of controlling the heating device to heat the food materials to boiling and maintaining the boiling state for the first duration, controlling the stirring device to stir, or making the stirring device in a non - working state.

7. A control device for a cooking pot - type cooking device, characterized in that, the cooking pot - type cooking device includes a cooking cavity, a stirring device for stirring the food materials in the cooking cavity, a heating device for heating the cooking cavity, an upper cover, and a first temperature - measuring device arranged on the upper cover, the first temperature - measuring device is used for detecting the temperature in the cooking cavity, and the control device includes: A receiving device for receiving a first input; A first control unit for controlling the heating device to heat the food materials in response to the first input; A second control unit for controlling the heating device to maintain the boiling state for the first duration after the food materials are heated to boiling; A third control unit for adjusting the heating power of the heating device based on the temperature detected by the first temperature - measuring device and controlling the stirring device to stir after the first duration.

8. An electronic device, characterized in that, comprising: a memory storing programs or instructions; a processor, when the processor executes the programs or the instructions, implementing the steps of the control method of the pot - type cooking device according to any one of claims 1 to 6.

9. A readable storage medium, characterized in that, storing programs or instructions thereon, when the programs or the instructions are executed, implementing the steps of the control method of the pot - type cooking device according to any one of claims 1 to 6.

10. A pot - type cooking device, characterized in that, comprising: the control device of the pot - type cooking device according to claim 7; or the electronic device according to claim 8; or the readable storage medium according to claim 9.

Images