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 thereof and a readable storage medium, the pot type cooking equipment comprises a pot body, the pot body comprises a cooking cavity and a first heating device used for heating the cooking cavity, and the cooking cavity comprises a food material inlet and outlet; the upper cover can cover the food material inlet and outlet; the first temperature measuring device is arranged on the upper cover and used for detecting the temperature in the cooking cavity; the stirring device is arranged at the bottom of the cooking cavity or on the upper cover and can extend into the cooking cavity.

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] Existing cooking devices of the pot type, such as rice cookers, electric pressure cookers, etc., generally control the switching of each stage program by time, that is, for each cooking stage, a duration is set, and after the duration is reached, it switches to the next program for operation. However, during the cooking process, the amount of ingredients being cooked is different, and for different ingredients, there will be a certain difference in the heating duration. Therefore, controlling the switching of each stage program by time cannot be applied to the situation where the amount of ingredients being cooked varies greatly. Summary of the Invention

[0003] This application aims to solve one of the technical problems in the existing solutions.

[0004] To solve the above technical problem, an embodiment of the first aspect of this application provides a cooking device of the pot type.

[0005] An embodiment of the second aspect of this application provides a control method for a cooking device of the pot type.

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

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

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

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

[0010] An embodiment of the first aspect of this application proposes a cooking device of the pot type, including: a pot body, the pot body includes a cooking cavity and a first heating device for heating the cooking cavity, the cooking cavity includes an ingredient inlet and outlet; an upper cover that can be installed on the ingredient inlet and outlet; a first temperature measuring device arranged on the upper cover for detecting the temperature in the cooking cavity; a stirring device arranged at the bottom of the cooking cavity or on the upper cover and capable of extending into the cooking cavity.

[0011] The cooking device for pots according to the present application includes a pot body, an upper cover, a first temperature measuring device installed on the upper cover, and a stirring device for stir-frying ingredients. By providing the first temperature measuring device on the upper cover, the program switching at different stages can be controlled based on the temperature detected by the upper cover. For example, when the cooking of the cooking device for pots is divided into multiple stages, it can be determined whether the device transfers 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 be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the program switching at different stages is generally controlled by time, that is, when the time arrives, the next stage is carried out. However, for different amounts of ingredients, the heating time required is different. And if the time control is used to migrate the process 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, while the temperature control migration based on the upper cover is not affected by the amount of ingredients. Therefore, regardless of the amount of ingredients cooked, the temperature control migration can be carried out based on the upper cover, which makes the applicable range of the temperature control process based on the upper cover wider.

[0012] Furthermore, the cooking device for pots further includes: a second heating device provided on the upper cover for heating the ingredients in the cooking cavity; a second temperature measuring device provided corresponding to the cooking cavity for detecting the temperature of the cooking cavity.

[0013] Among them, for cooking devices for pots such as rice cookers and electric pressure cookers, generally only a heating device is provided at the bottom of the cooking cavity, that is, it can only be heated from the bottom, and its heating power is not too high, which cannot meet the requirements of high-temperature stir-frying. At the same time, since the cooking device for pots is generally used for long-time stewing of ingredients, a stirring device is not provided and the ingredients cannot be stir-fried. Due to the above two reasons, the existing cooking devices for pots cannot cook dishes. In the present application, by providing the second heating device on the upper cover, the ingredients can be heated simultaneously by the second heating device and the first heating device at the bottom, so that the device can meet the requirements of high-temperature stir-frying. At the same time, with the assistance of the stirring device, the ingredients can be turned over, so that the cooking device for pots can have a certain dish-cooking function and can thus carry out some simple stir-frying.

[0014] Among them, the second temperature measuring device is installed at the bottom of the cooking cavity for detecting the temperature at the bottom of the cooking cavity. The bottom temperature control can be achieved through this temperature.

[0015] Optionally, the cooking device for pots has a fried rice function. When making fried rice with the cooking device for pots, the second heating device can be turned on in the later stage of making fried rice to quickly evaporate the moisture through the second heating device, so as to ensure that the cooked fried rice is relatively dry and the rice grains are distinct.

[0016] Furthermore, the pot - type cooking device has a function of frying rice with uncooked rice, that is, it can directly make fried rice from uncooked rice. When frying rice with uncooked rice, after the moisture is dried, the second heating device can be turned on to accelerate the evaporation of moisture, so as to quickly dry the moisture, thus shortening the cooking time and preventing the rice from being over - cooked and mushy.

[0017] An embodiment of the second aspect of the present application provides a control method for a pot - type cooking device, which is used for the pot - type cooking device provided in the above - mentioned embodiment. The control method includes: receiving a first input;

[0018] In response to the first input, run the program of the first stage. The first stage includes at least one sub - stage. In the first stage, based on the temperature detected by the first temperature - measuring device and the magnitude of at least one migration temperature, determine whether the pot - type cooking device switches from the current sub - stage to the next sub - stage; run the program of the second stage. The second stage includes at least one sub - stage. In the second stage, based on time, determine whether the pot - type cooking device switches from the current sub - stage to the next sub - stage.

[0019] According to the control method of the pot - type cooking device proposed in the embodiment of the second aspect of the present application, when the user clicks a certain function button, the first input of the user can be realized. After the device receives the first input, it runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, so as to realize the heating and stirring of the ingredients. Specifically, the cooking of the ingredients can be divided into a first stage and a second stage. The first stage is the boiling stage, and the second stage is the frying stage.

[0020] Among them, the first stage belongs to the upper - cover migration temperature - control stage. A migration temperature is set for each sub - stage corresponding to the first stage. In this stage, the switching between different sub - stages is mainly controlled according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature - measuring device. And this switching method can make the temperature control more accurate. Because there is a large lag in temperature control based on the temperature at the bottom of the cooking cavity, while the lag can be compensated by the temperature detected by the upper cover. In addition, the method of controlling the heating power based on the temperature detected by the upper cover can be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the switching between different stages is generally controlled by time, that is, when the time is up, the next stage is entered. However, for different amounts of ingredients, the heating time required is different. If the migration process is controlled by time 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, while the upper - cover temperature - control migration is not affected by the amount of ingredients. Therefore, no matter how much ingredients are cooked, the temperature - control migration can be carried out based on the upper cover, so that the applicable range of the temperature - control process based on the upper cover is wider.

[0021] Among them, the second stage belongs to the time shift stage. Each sub-stage corresponding to the second stage is set with a fixed duration. In this stage, it is mainly determined whether the device switches to the next sub-stage according to the duration.

[0022] Optionally, the control method of the pot cooking device further includes: after meeting the first condition, controlling the second heating device to turn on.

[0023] In this technical solution, when it is necessary to stir-fry the ingredients, the second heating device can be turned on to perform auxiliary heating through the second heating device, so that the cooked ingredients are more delicious. For example, when frying rice with raw rice, after the moisture is basically dried, the second heating device can be turned on to accelerate the evaporation of the moisture to quickly dry the moisture, so that the cooking time can be shortened and the rice can be prevented from being processed too soft and rotten.

[0024] Among them, the first condition includes reaching the preset cooking duration and / or reaching the preset stage. The first condition can also be reaching a certain preset node. For example, after a certain duration or a certain stage, the second heating device is turned on at a certain preset node.

[0025] Optionally, the stirring device can rotate forward and backward alternately and intermittently. That is, when stirring the ingredients, it does not stir in one direction, but stirs alternately in two directions, so that the probability of ingredient collision can be increased and the ingredients can be made more viscous.

[0026] Optionally, the stirring device can rotate in one direction. That is, when stirring the ingredients, it can also stir 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.

[0027] Further, when there are turbulence ribs provided on the cooking cavity, the stirring device can stir in one direction. When there are no turbulence ribs provided on the cooking cavity, the stirring device is preferably stirred in two directions.

[0028] Optionally, the steps of running the program of the first stage include: in response to the first input, controlling the operation of the first heating device and the stirring device according to the first sub-stage program; after the temperature detected by the first temperature measuring device reaches the first migration temperature, controlling the operation of the first heating device and the stirring device according to the second sub-stage program.

[0029] In this technical solution, after starting the cooking function, the product enters the cooking of the first sub-stage, which is used to quickly heat the product. After the temperature detected by the first temperature measuring device reaches the first migration temperature, the product switches to the second sub-stage for cooking, and the first heating device and the stirring device operate according to the parameters defined by the program of the second sub-stage.

[0030] Among them, the first migration temperature is greater than or equal to 70°C and less than or equal to 80°C, preferably around 75°C.

[0031] Optionally, after the temperature detected by the first temperature measuring device reaches the second migration temperature, the program of the second stage is run. The second migration temperature is greater than or equal to 93°C and less than or equal to 100°C, preferably 95°C - 98°C. That is, before heating the food ingredients to boiling, it includes two sub-stages. In the first sub-stage, heating can be carried out at full power to ensure the heating speed. And in the second sub-stage, the heating power can be appropriately reduced to extend the heating time and ensure that the food ingredients can fully absorb water.

[0032] Among them, the steps of running the program of the second stage include: controlling the operation of the first heating device and the stirring device according to the program of the third sub-stage, and the heating power of the first heating device in the third sub-stage is less than that in the second sub-stage.

[0033] In this technical solution, the third sub-stage can correspond to the boiling maintenance stage. In this stage, the heating power can be reduced, or heating can be stopped, and the bottom temperature control can be reduced. This stage mainly realizes heating through the residual heat, and this stage can be maintained for a certain time, such as 10 min - 15 min. At the same time, this stage needs to prevent sticking to the bottom. Through this stage, the food ingredients can further fully absorb water and be fully heated. And since the power in this stage is further reduced, the energy consumption is relatively low.

[0034] Among them, after entering the third sub-stage, the switching between time control programs starts. The product enters the second stage of time shift control. Optionally, the duration of the program of the third sub-stage is the first duration. The steps of running the program of the second stage further include: after the first duration, controlling the operation of the first heating device and the stirring device according to the program of the fourth sub-stage, and the heating power of the first heating device in the fourth sub-stage is greater than that in the third sub-stage and less than that in the second sub-stage.

[0035] Among them, the fourth sub-stage belongs to time migration. It uses low power for heating. At the same time, the bottom temperature control is slightly increased and maintained for a certain time, such as 5 min - 9 min. This stage can continue heating after power-off maintenance to ensure that the food ingredients have sufficient heating duration, and increasing the bottom temperature control can ensure the heating efficiency. At the same time, in this stage, the heating power can be controlled through the bottom temperature to avoid sticking to the pot.

[0036] Optionally, the steps of the control method of the cooking device for casseroles further include: controlling the second heating device to turn on after the second duration.

[0037] After running for the second duration in the fourth sub-phase, the program enters the fifth sub-phase. The parameters of the first heating device in the fifth sub-phase are basically the same as or exactly equal to those in the fourth sub-phase. However, in this stage, the second heating device needs to be turned on for auxiliary heating. By means of the second heating device, water evaporation can be increased. This stage can last for 2 min - 5 min, and then enter the subsequent heat preservation program or directly end the program.

[0038] Furthermore, the control method of the cooking device of the pot type further includes: controlling the heating power of the first heating device based on the temperature at the bottom of the cooking cavity, so that the temperature at the bottom of the cooking cavity is lower than or equal to the corresponding set target temperature in each stage.

[0039] In this technical solution, by monitoring the bottom temperature and adjusting the corresponding heating power, it is possible to avoid the bottom temperature being too high and causing the pot to burn.

[0040] Optionally, the target temperatures of the first sub-phase and the second sub-phase are the same, which is the first target temperature. The target temperature of the third sub-phase is the lowest, which is the second target temperature. The second target temperature is less than the first target temperature. The target temperatures of the fourth sub-phase and the fifth sub-phase are the same, which is the third target temperature. The third target temperature is greater than the second target temperature and less than the first target temperature, and the target temperature of the third sub-phase is less than that of the fourth stage.

[0041] Furthermore, the control method of the cooking device of the pot type further includes: after the temperature at the bottom of the cooking cavity is greater than the third migration temperature, controlling the first heating device to stop heating to avoid the cooking cavity being burned out. The third migration temperature is approximately around 180 °C.

[0042] Furthermore, the stirring speed of the stirring device in the fourth sub-phase and the fifth sub-phase is less than that in the first sub-phase to the third sub-phase. In the first sub-phase and the third sub-phase, the residence duration between adjacent two stirring operations of the stirring device is the first residence duration, and in other sub-phases, the residence duration between adjacent two stirring operations of the stirring device is the second residence duration. The first residence duration is much longer than the second residence duration. That is, during the period when the ingredients are close to boiling and maintaining boiling, the stirring frequency should be lower, so that the ingredients can fully absorb water. In the first sub-phase, high-frequency stirring can prevent the ingredients from sticking and caking, while in the fourth sub-phase and the fifth sub-phase, high-frequency stirring can prevent the ingredients from sticking to the bottom of the pot.

[0043] Furthermore, the stirring duration of the stirring device in one direction in the fourth sub-phase and the fifth sub-phase is greater than that in the other direction, that is, the stirring durations in the forward and reverse directions are inconsistent, so that the ingredients can fully contact the bottom of the pot and quickly dry out the moisture.

[0044] An embodiment of the third aspect of the present application provides a control method for a pot - type cooking device, which is used for the pot - type cooking device provided in the above - mentioned embodiment. The control device includes: a receiving unit for receiving a first input; a first control unit for, in response to the first input, running a program in the first stage. The first stage includes at least one sub - stage. In the first stage, based on the temperature detected by the first temperature - measuring device and the magnitudes of at least one migration temperature, it is determined whether the pot - type cooking device switches from the current sub - stage to the next sub - stage; a second control unit for running a program in the second stage. The second stage includes at least one sub - stage. In the second stage, based on time, it is determined whether the pot - type cooking device switches from the current sub - stage to the next sub - stage.

[0045] For the control device of the pot - type cooking device proposed according to the embodiment of the third aspect of the present application, when the user clicks a certain function button, the first input of the user can be realized. After the device receives the first input, it runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, so as to realize the heating and stirring of the ingredients. Specifically, the cooking of the ingredients can be divided into a first stage and a second stage. The first stage is the boiling - to - cook stage, and the second stage is the stir - frying stage.

[0046] Among them, the first stage belongs to the upper - cover migration temperature - control stage. A migration temperature is set for each sub - stage corresponding to the first stage. In this stage, the switching between different sub - stages is mainly controlled according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature - measuring device. And this switching method can make the temperature control more accurate. Because there is a large lag in temperature control based on the temperature at the bottom of the cooking cavity, while according to the temperature detected by the upper cover, this lag can be compensated. In addition, the method of controlling the heating power based on the temperature detected by the upper cover can be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the switching between different stages is generally controlled by time, that is, when the time is up, the next stage is entered. However, for different amounts of ingredients, the heating time required is different. If the migration process is controlled by time 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, while the upper - cover temperature - control migration is not affected by the amount of ingredients. Therefore, no matter how much ingredients are cooked, the temperature - control migration can be carried out based on the upper cover, which makes the applicable range of the temperature - control process based on the upper cover wider.

[0047] Among them, the second stage belongs to the time - migration stage. A fixed duration is set for each sub - stage corresponding to the second stage. In this stage, it is mainly determined whether the device switches to the next sub - stage according to the duration.

[0048] Fourth aspect, an embodiment of the present application provides an electronic device, including: a memory storing programs or instructions, and a processor. When the processor executes the programs or instructions, the steps of the control method for the pot - type cooking device provided in any solution of the second aspect are implemented.

[0049] For the electronic device according to the present application, since it can implement the steps of the control method for the pot - type cooking device provided in any solution of the second aspect. Therefore, the electronic device has all the beneficial effects of the control method for the pot - type cooking device provided in any solution of the second aspect.

[0050] Fifth aspect, an embodiment of the present application provides a readable storage medium, on which programs or instructions are stored. When the programs or instructions are executed, the steps of the control method for the pot - type cooking device provided in any solution of the second aspect are implemented.

[0051] Since the readable storage medium can implement the steps of the control method for the pot - type cooking device provided in any solution of the second aspect. Therefore, the readable storage medium has all the beneficial effects of the control method for the pot - type cooking device provided in any solution of the second aspect.

[0052] Sixth aspect, an embodiment of the present application provides a pot - type cooking device, including: the control device for the pot - type cooking device provided in the third aspect, and / or the electronic device provided in any solution of the fourth aspect; and / or the readable storage medium provided in any solution of the fifth aspect.

[0053] 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 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 for the pot - type cooking device.

[0054] Seventh 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 programs or instructions to implement the control method as in the first aspect.

[0055] The additional aspects and advantages of the present application will be partially given in the following description, partially become obvious from the following description, or be understood through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0056] 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:

[0057] Figure 1 is a schematic structural diagram of a pot - type cooking device according to an embodiment of the present application;

[0058] Figure 2It is one of the schematic flowcharts of the control method of the pot - type cooking device according to an embodiment of the present application;

[0059] Figure 3 It is the second of the schematic flowcharts of the control method of the pot - type cooking device according to an embodiment of the present application;

[0060] Figure 4 It is the block diagram of the control device of the pot - type cooking device according to an embodiment of the present application;

[0061] Figure 5 It shows the parameters of each stage in an embodiment of the present application;

[0062] Figure 6 It shows the parameters of each stage in another embodiment of the present application;

[0063] Figure 7 It is the block diagram of the electronic device according to an embodiment of the present application;

[0064] Figure 8 It is the schematic hardware structure diagram of an electronic device for implementing the embodiment of the present application. Detailed implementation manners

[0065] Hereinafter, embodiments of the present application will be described in detail. 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 only for explaining the present application and should not be construed as limiting 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.

[0066] Hereinafter, a pot - type cooking device and its control method, device, readable storage medium, and electronic device according to embodiments of the present application will be described with reference to the accompanying drawings.

[0067] As Figure 1 shown, an embodiment of the first aspect of the present application provides a pot - type cooking device, including: a pot body, the pot body includes a cooking cavity 1 and a first heating device 5 for heating the cooking cavity 1, the cooking cavity 1 includes a food inlet and outlet; an upper cover 4, which can be covered on the food inlet and outlet; a first temperature - measuring device 6, arranged on the upper cover 4 for detecting the temperature inside the cooking cavity 1. A stirring device 2, arranged at the bottom of the cooking cavity 1 or on the upper cover 4 and capable of extending into the cooking cavity 1.

[0068] The cooking device for pots according to the present application includes a pot body, an upper cover 4, a first temperature measuring device 6 installed on the upper cover 4, and a stirring device 2 for stir-frying food ingredients. By providing the first temperature measuring device 6 on the upper cover 4, the program switching in different stages can be controlled according to the temperature detected by the upper cover 4. For example, when the cooking of the cooking device for pots is divided into multiple stages, it can be determined whether the device transfers to the next stage according to the temperature detected by the first temperature measuring device 6. And 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 food ingredients. Because in the existing solutions, the program switching in different stages is generally controlled by time, that is, when the time arrives, the next stage is carried out. However, for different amounts of food ingredients, the heating time required is different. And if the time control is used to migrate the process before the food ingredients are heated to boiling, the corresponding time for different food ingredients is different. Therefore, the same control process cannot be applied to different amounts of food ingredients, while the temperature control migration based on the upper cover 4 is not affected by the amount of food ingredients. Therefore, no matter how much food is cooked, the temperature control migration can be carried out based on the upper cover 4, which makes the applicable range of the temperature control process based on the upper cover 4 wider.

[0069] Further, the cooking device for pots further includes: a second heating device 7 provided on the upper cover 4 for heating the food ingredients in the cooking cavity 1; a second temperature measuring device installed at the bottom of the cooking cavity for detecting the temperature at the bottom of the cooking cavity.

[0070] Among them, for cooking devices for pots such as rice cookers and electric pressure cookers, generally only a heating device is provided at the bottom of the cooking cavity 1, that is, it can only be heated from the bottom, and its heating power is not too high, which cannot meet the requirements of high-temperature stir-frying. At the same time, since the cooking device for pots is generally used for long-term stewing of food ingredients, a stirring device 2 is not provided and the food ingredients cannot be stir-fried. Due to the above two reasons, the existing cooking devices for pots cannot cook stir-fried dishes. In the present application, by providing the second heating device 7 on the upper cover 4, the food ingredients can be heated simultaneously by the second heating device 7 and the first heating device 5 at the bottom, so that the device can meet the requirements of high-temperature stir-frying. At the same time, with the assistance of the stirring device 2, the food ingredients can be turned over, so that the cooking device for pots can have a certain stir-frying function and can thus carry out some simple stir-frying. Among them, the bottom temperature control can be realized through the temperature of the second temperature measuring device.

[0071] Optionally, the cooking device for pots has a fried rice function. When frying rice with the cooking device for pots, the second heating device 7 can be turned on in the later stage of frying rice to quickly evaporate the moisture through the second heating device 7 to ensure that the fried rice cooked is relatively dry and the rice grains are distinct.

[0072] Further, the pot - type cooking device has a function of frying rice with raw rice, that is, it can directly make fried rice from raw rice. When frying rice with raw rice, after the moisture is dried, the second heating device 7 can be turned on to accelerate the evaporation of moisture, so as to quickly dry the moisture, thus shortening the cooking time and preventing the rice from being over - cooked and mushy.

[0073] Further, the pot body further includes an outer pot 3. The cooking cavity 1 is arranged inside the outer pot 3. The upper cover 4 is installed on the pot body and is used to open or close the cooking cavity 1.

[0074] The pot - type cooking device further includes an inner pot, and the cooking cavity 1 is arranged inside the inner pot.

[0075] An embodiment of the second aspect of the present application provides a control method for a pot - type cooking device, which is used for the pot - type cooking device provided in the above - mentioned embodiment. As Figure 2 shown, the control method includes:

[0076] S202, receiving a first input;

[0077] S204, in response to the first input, running a program in the first stage. The first stage includes at least one sub - stage. In the first stage, based on the temperature detected by the first temperature - measuring device and the magnitude of at least one migration temperature, it is determined whether the pot - type cooking device switches from the current sub - stage to the next sub - stage;

[0078] S206, running a program in the second stage. The second stage includes at least one sub - stage. In the second stage, based on time, it is determined whether the pot - type cooking device switches from the current sub - stage to the next sub - stage.

[0079] According to the control method of the pot - type cooking device proposed in the embodiment of the second aspect of the present application, when the user clicks a certain function button, the first input of the user can be realized. After the device receives the first input, it runs the corresponding running program to control the operation of the first heating device and / or the stirring device, so as to realize the heating and stirring of the ingredients. Specifically, the cooking of the ingredients can be divided into a first stage and a second stage. The first stage is the cooking - until - cooked stage, and the second stage is the stir - frying stage.

[0080] Among them, the first stage belongs to the upper cover migration temperature control stage. A migration temperature is set for each sub-stage corresponding to the first stage. In this stage, the switching between different sub-stages is mainly controlled according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature measuring device. And this switching method can make the temperature control more accurate. Because there is a large lag in temperature control based on the temperature at the bottom of the cooking cavity, while the lag can be compensated according to the temperature detected by the upper cover. In addition, the method of controlling the heating power based on the temperature detected by the upper cover can be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the switching between different stages is generally controlled by time, that is, when the time arrives, the next stage is entered. However, for different amounts of ingredients, the heating time required is different. If the migration process is controlled by time 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, while the upper cover temperature control migration is not affected by the amount of ingredients. Therefore, regardless of the amount of ingredients cooked, the temperature control migration can be based on the upper cover, which makes the applicable range of the temperature control process based on the upper cover wider.

[0081] Among them, the second stage belongs to the time migration stage. A fixed duration is set for each sub-stage corresponding to the second stage. In this stage, whether the device switches to the next sub-stage is mainly determined according to the duration.

[0082] Optionally, the control method of the pot cooking device further includes: controlling the second heating device to turn on after meeting the first condition.

[0083] In this technical solution, when the ingredients need to be stir-fried, the second heating device can be turned on to assist heating through the second heating device, so that the cooked ingredients are more delicious. For example, when making fried rice with raw rice, after the moisture is basically dried, the second heating device can be turned on to accelerate the evaporation of moisture to quickly dry the moisture, which can shorten the cooking time and prevent the rice from being overcooked and mushy.

[0084] Among them, the first condition includes reaching a preset cooking duration and / or reaching a preset stage. The first condition can also be reaching a certain preset node. For example, after a certain duration or a certain stage, the second heating device is turned on at a certain preset node.

[0085] Optionally, the stirring device can rotate forward and backward alternately and intermittently. That is, when stirring the ingredients, it does not stir in one direction, but stirs alternately in two directions, which can increase the probability of ingredient collision and make the ingredients more viscous.

[0086] Optionally, the stirring device can rotate in one direction. That is, when stirring the ingredients, it can also stir in the same direction, which does not switch the rotation direction of the motor back and forth, making the control simpler.

[0087] Further, when the cooking cavity is provided with turbulence ribs, the stirring device can perform unidirectional stirring. When the cooking cavity is not provided with turbulence ribs, the stirring device is preferably bidirectional.

[0088] In a specific embodiment, as Figure 3 shown, the control method includes:

[0089] S302, in response to the first input, control the operation of the first heating device and the stirring device according to the first sub-stage program.

[0090] S304, after the temperature detected by the first temperature measuring device reaches the first migration temperature, control the operation of the first heating device and the stirring device according to the second sub-stage program.

[0091] In this technical solution, after the cooking function is started, the product enters the cooking in the first sub-stage, which is used to quickly heat the product. After the temperature detected by the first temperature measuring device reaches the first migration temperature, the product switches to the second sub-stage for cooking, and the first heating device and the stirring device operate according to the parameters defined by the second sub-stage program.

[0092] Among them, the first migration temperature is greater than or equal to 70 °C and less than or equal to 80 °C, preferably around 75 °C.

[0093] As Figure 3 shown, the control method includes: S306, after the temperature detected by the first temperature measuring device reaches the second migration temperature, control the operation of the first heating device and the stirring device according to the third sub-stage program, and the heating power of the first heating device in the third sub-stage is less than that in the second sub-stage.

[0094] The second migration temperature is greater than or equal to 93 °C and less than or equal to 100 °C, preferably 95 °C - 98 °C. That is, before the food ingredients are heated to boiling, there are two sub-stages. In the first sub-stage, full power can be used for heating to ensure the heating speed. In the second sub-stage, the heating power can be appropriately reduced to extend the heating time and ensure that the food ingredients can fully absorb water.

[0095] In this technical solution, the third sub-stage can correspond to the boiling maintenance stage. In this stage, the heating power can be reduced, or the heating can be stopped, and the bottom temperature control can be reduced. This stage mainly realizes heating through the residual heat, and this stage can be maintained for a certain time, such as 10 min - 15 min. At the same time, this stage needs to prevent bottom burning. Through this stage, the food ingredients can further fully absorb water and be fully heated. Since the power in this stage is further reduced, the energy consumption is relatively low.

[0096] The control method includes: S308, after the first time period, control the operation of the first heating device and the stirring device according to the procedure of the fourth sub-stage. The heating power of the first heating device in the fourth sub-stage is greater than that in the third sub-stage and less than that in the second sub-stage.

[0097] Among them, after entering the third sub-stage, start to switch between time control programs. The product enters the second stage of time drift control. The fourth sub-stage belongs to time migration. It uses low power for heating. At the same time, slightly increase the bottom temperature control and maintain it for a certain time, such as 5 min - 9 min. This stage can continue heating after power-off maintenance to ensure that the food ingredients have sufficient heating duration, and increasing the bottom temperature control can ensure heating efficiency. At the same time, in this stage, the heating power can be controlled by the bottom temperature to avoid sticking to the pot.

[0098] The control method includes: S310, control the second heating device to turn on after the second time period.

[0099] After the second time period runs in the fourth sub-stage, the program enters the fifth sub-stage. The parameters of the first heating device in the fifth sub-stage are basically the same as or exactly equal to those in the fourth sub-stage. However, in this stage, the second heating device needs to be turned on for auxiliary heating. And through the second heating device, the water evaporation can be increased. This stage can be maintained for 2 min - 5 min, and then enter the subsequent heat preservation program or directly end the program.

[0100] Furthermore, the control method of the pot-type cooking device further includes: controlling the heating power of the first heating device based on the temperature at the bottom of the cooking cavity, so that the temperature at the bottom of the cooking cavity is lower than or equal to the corresponding set target temperature in each stage.

[0101] In this technical solution, by monitoring the bottom temperature and adjusting the corresponding heating power, it is possible to avoid sticking to the pot caused by too high bottom temperature.

[0102] Optionally, the target temperatures of the first sub-stage and the second sub-stage are the same, which is the first target temperature. The target temperature of the third sub-stage is the lowest, which is the second target temperature. The second target temperature is less than the first target temperature. The target temperatures of the fourth sub-stage and the fifth sub-stage are the same, which is the third target temperature. The third target temperature is greater than the second target temperature and less than the first target temperature, and the target temperature of the third sub-stage is less than that of the fourth stage.

[0103] Furthermore, the control method of the pot-type cooking device further includes: after the temperature at the bottom of the cooking cavity is greater than the third migration temperature, control the first heating device to stop heating to avoid burning out the cooking cavity. The third migration temperature is approximately around 180 °C.

[0104] Further, the stirring speed of the stirring device in the fourth sub-stage and the fifth sub-stage is less than that in the first sub-stage to the third sub-stage. In the first sub-stage and the third sub-stage, the residence time of the stirring device between two adjacent stirring operations is the first residence time, and in other sub-stages, the residence time of the stirring device between two adjacent stirring operations is the second residence time. The first residence time is much longer than the second residence time. That is, during the period when the food ingredients are close to boiling and maintaining boiling, the stirring frequency should be lower, so that the food ingredients can fully absorb water. In the first sub-stage, high-frequency stirring can prevent the food ingredients from sticking and caking, while in the fourth sub-stage and the fifth sub-stage, high-frequency stirring can prevent the food ingredients from sticking to the bottom of the pot.

[0105] Further, in the fourth sub-stage and the fifth sub-stage, the stirring duration of the stirring device in one direction is greater than that in the other direction, that is, the stirring durations in the forward and reverse directions are inconsistent, so that the food ingredients can fully contact the bottom of the pot and quickly dry out the water.

[0106] As Figure 4 shown, an embodiment of the third aspect of the present application provides a control device 400 for a pot-type cooking device, which is used for the pot-type cooking device provided in the above embodiment. The control device 400 includes: a receiving unit 410, configured to receive a first input; a first control unit 420, configured to run a program in a first stage in response to the first input. The first stage includes at least one sub-stage. In the first stage, based on the temperature detected by the first temperature measuring device and the magnitude of at least one migration temperature, it is determined whether the pot-type cooking device switches from the current sub-stage to the next sub-stage; a second control unit 430, configured to run a program in a second stage. The second stage includes at least one sub-stage. In the second stage, based on time, it is determined whether the pot-type cooking device switches from the current sub-stage to the next sub-stage.

[0107] According to the control device 400 for a pot-type cooking device proposed in the embodiment of the third aspect of the present application, when the user clicks a certain function button, the first input of the user can be realized. After the device receives the first input, it runs the corresponding running program to control the operation of the first heating device and / or the stirring device, so as to realize the heating and stirring of the food ingredients. Specifically, the cooking of the food ingredients can be divided into a first stage and a second stage. The first stage is the cooking stage, and the second stage is the stir-frying stage.

[0108] Among them, the first stage belongs to the upper cover migration temperature control stage. A migration temperature is set for each sub-stage corresponding to the first stage. In this stage, the switching between different sub-stages is mainly controlled according to the temperature detected by the upper cover, that is, the temperature detected by the first temperature measuring device. And this switching method can make the temperature control more accurate. Because there is a large lag in temperature control based on the temperature at the bottom of the cooking cavity, and the lag can be compensated by the temperature detected by the upper cover. In addition, the method of controlling the heating power based on the temperature detected by the upper cover can be applied to the heating control of different amounts of ingredients. Because in the existing solutions, the switching between different stages is generally controlled by time, that is, when the time is up, the next stage is entered. However, for different amounts of ingredients, the heating time required is different. If the migration process is controlled by time 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, while the upper cover temperature control migration is not affected by the amount of ingredients. Therefore, no matter how much ingredients are cooked, the temperature control migration can be carried out based on the upper cover, which makes the applicable range of the temperature control process based on the upper cover wider.

[0109] Among them, the second stage belongs to the time migration stage. A fixed duration is set for each sub-stage corresponding to the second stage. In this stage, it is mainly determined whether the device switches to the next sub-stage according to the duration.

[0110] The control method of the present application will be further introduced below by taking the example of cooking white rice porridge.

[0111] Among them, the cooking appliance proposed in this embodiment has a heating module at the bottom (i.e., the second heating device 5), which is mainly responsible for adjusting the heating power; the lower stirring module (stirring device 3) includes a motor and a stirring paddle. The total height of the stirring paddle is 90 mm, the length of the bottom blade is 82 mm, the length of the upper blade is 65 mm, the height between the two blades is 30 mm, the distance from the bottom of the cooking cavity 1 is 7 mm, and the distance between the blade and the side wall is greater than 10 mm. The motor is mainly responsible for adjusting the rotation speed of the stirring paddle, and the stirring paddle can stir in different directions or stir in a fixed direction to accelerate the fusion of rice and water; the top temperature measuring probe mainly detects the temperature at the top of the cooking cavity for temperature detection, so as to control the bottom heating module to prevent overflow.

[0112] This embodiment adds a bottom stirring module (stirring device 3) based on the hot plate platform, and uses precise bottom temperature control to ensure the overall effect of thick white porridge cooking.

[0113] Process flow:

[0114] 1. Place a certain amount of rice and water (rice-water ratio: 0.8:10) in the cooking cavity, click the corresponding function gear of

White Porridge

[0115] 2. Cooking chamber of rice and water device: Place a certain amount of rice and water in the cooking chamber according to the scale line.

[0116] 3. Boiling sticky rice stage (preventing caking):

[0117] Heat at full power, and at the same time, turn on the motor + stirring paddle. Set the motor speed to 28 rpm - 50 rpm, and set the stirring paddle to stir unidirectionally throughout the process. The temperature measuring probe detects the temperature at the top of the cooking chamber. When the top temperature reaches the migration temperature, the program migrates to the next step. Repeat the above temperature migration content (cycle 2 - 5 times).

[0118] 4. Power-off maintenance stage:

[0119] In the boiling sticky rice stage, cook with a relatively high power. The rice grains absorb heat and water, and the starch has been gelatinized, with stronger foaming properties. Also, due to the strong thermal inertia of the hot plate, so power-off is maintained to ensure no overflow.

[0120] 5. Crispy rice cooking stage:

[0121] After the power-off maintenance stage, the heating mode for cooking the rice grains needs to be strictly controlled. Select the crispy rice cooking stage, and under the condition of a fixed power, time migration occurs.

[0122] Specific embodiments: In this stage, the time migration is divided into three stages, and the power adjustment ratios are respectively: 2 / 32 - 4 / 32, maintained for 5 minutes, 4 / 32 - 6 / 32, maintained for 10 minutes, 3 / 32 - 5 / 32, maintained for 15 minutes.

[0123] The specific cooking program control is as Figure 5 shown.

[0124] Among them, after cooking according to the Figure 5 program, the specific cooking effects are as follows:

[0125] Existing scheme: Cooking time is 90 minutes, and the viscosity (unit: Mpa.s) is 50.3.

[0126] Embodiment of the present application: Cooking time is 52 minutes, and the viscosity (unit: Mpa.s) is 1350.

[0127] It can be seen through comparison that by using the control method provided by the present application, when cooking white rice porridge, its viscosity is significantly enhanced, and the cooking time is significantly shortened.

[0128] Next, take cooking millet porridge as an example to further introduce the control method of the present application.

[0129] The technological process of cooking millet porridge is as follows:

[0130] 1. Place a certain amount of rice water (rice - water ratio: 0.8:10) in the cooking cavity, and click on the corresponding function setting for "millet porridge" to start cooking. The entire process does not require manual intervention and the program will stop automatically.

[0131] 2. Rice - water device in the cooking cavity: Place a certain amount of rice water in the cooking cavity according to the scale line.

[0132] 3. Boiling and water - absorbing stage (to prevent caking), including the following steps:

[0133] Step 1: Heat at full power, while the motor + stirring paddle are turned on. Set the motor speed to 28 - 50 rpm, and set the stirring paddle to stir unidirectionally throughout the process. The temperature - measuring probe detects the temperature at the top of the cooking cavity. When the top temperature reaches the migration temperature, the program migrates to the next step. Repeat the above temperature - migration content (cycle 2 - 5 times).

[0134] Ensure that the millet fully absorbs water to reach the maximum heating limit.

[0135] Step 2: Power - off and maintenance stage: In the boiling and water - absorbing stage, cooking is carried out at a relatively high power. The millet absorbs heat and water, and the starch has been gelatinized, with stronger foaming properties. Also, due to the strong thermal inertia of the hot plate, power is turned off to maintain the state and ensure no overflow. In this stage, the time migration is divided into two stages, and the power - adjustment ratios are: 2 / 32 - 5 / 32, maintained for 3 minutes, 8 / 32 - 16 / 32, maintained for 20 minutes.

[0136] 4. Crispy - millet cooking stage:

[0137] After the power - off and maintenance stage, when cooking millet, it is necessary to strictly control the heating mode. Select the crispy - millet cooking stage and carry out time migration under fixed - power conditions.

[0138] The specific cooking - program control is as Figure 6 shown. The specific cooking effects are shown in Table 1.

[0139] Table 1

[0140] Comparison category Viscosity (mPa.S) Glossiness Cooking time (min) Existing solution 535 b = 18.83, the b value represents yellowness 90 This embodiment 1534.5 b = 25.47, the b value represents yellowness 35

[0141] Through comparison, it can be seen that when using the control method provided by this application for cooking millet porridge, its viscosity is significantly enhanced, the glossiness is higher, and the cooking time is significantly shortened.

[0142] Among them, in each stage, in addition to limiting the temperature of each stage, it can also be controlled through a pressure - control mode. For example, it can be controlled according to Table 2 below

[0143] Table 2

[0144] Stage Function Pressure control Time Heating-up stage Heating to rapid boiling 0 kpa 1 - 8 min Pressure-boosting stage Heating and boosting pressure 0 - 70 kpa 1 - 2 min Pressure-holding stage Maintaining constant pressure 70 kpa 30 - 40 min Heat-insulating stage Slow pressure reduction < 70 kpa 720 min

[0145] Among them, when the above program is used to cook millet congee, the ratio of millet to water is 0.8:10. After washing, put it into the cooking cavity and close the lid. Select the millet congee cooking function file, and the cooking time is 40 min to 50 min. The machine starts the working program.

[0146] At each stage, it can also be controlled according to the micro-pressure mode process route, and the specific parameters are shown in Table 3.

[0147] Table 3

[0148] Stage Function Power regulation ratio Exhaust steam Time Preheating stage Rapid heating 28～32 / 32 / 1 - 5 min Heating-up stage Rapid boiling 30 / 32 Rapid exhaust steam 5 - 10 min High-temperature stage Continuous boiling 22～24 / 32 Rapid exhaust steam 1 - 10 min Constant-temperature stage Constant-temperature boiling 13～22 / 32 Continuous exhaust steam 5 - 10 min

[0149] Among them, when the above program is used to cook millet congee, put the millet and water in the cooking cavity at a ratio of 0.6:10, close the lid, set the forward stirring speed to 28 rpm to 50 rpm, and the cooking time is 30 min to 35 min. The machine starts the working program.

[0150] As Figure 7 shown, the electronic device 700 according to some embodiments of the present application includes: a memory 710, the memory 710 stores programs or instructions, and a processor 720. When the processor 720 executes the programs or instructions, the steps of the control method provided by any one of the solutions in the first aspect are implemented.

[0151] In the embodiments of the present application, since the electronic device 700 can implement the steps of the control method proposed in any of the above embodiments, it has all the beneficial effects defined by the above control method.

[0152] 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.

[0153] According to some embodiments of the present application, a readable storage medium stores programs or instructions thereon. When the programs or instructions are executed, the steps of the image processing method provided by any one of the solutions in the first aspect are implemented.

[0154] 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.

[0155] Among them, the processor is the processor in the electronic device in the above embodiments. The readable storage medium includes a computer-readable storage medium, such as a computer read-only memory (Read-Only Memory, ROM), a random access memory (Random Access Memory, RAM), a magnetic disk, or an optical disc, etc.

[0156] A pot - type cooking device according to some embodiments of the present application includes the control device provided in any of the solutions of the third aspect, or the above - mentioned readable storage medium, or the above - mentioned electronic device. At this time, the pot - type cooking device has all the beneficial effects of the control device, or the above - mentioned readable storage medium, or the above - mentioned electronic device.

[0157] Figure 8 Schematic diagram of the hardware structure of an electronic device for implementing an embodiment of the present application.

[0158] 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.

[0159] 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 realize functions such as management of charging, discharging, and power consumption management through the power management system. Figure 8 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.

[0160] Among them, the user input unit 2007 receives a first input;

[0161] 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;

[0162] The user input unit 2007 receives a second input for a target operation node in the operation nodes;

[0163] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0164] Control the electronic device to run the corresponding program or function according to the simulated operation record.

[0165] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0166] Among them, the operation result is: the feedback result output by the program or function of the electronic device according to the input step after receiving the input step.

[0167] The input unit 2004 obtains the program or function corresponding to the first input;

[0168] The memory 2009 records each input step and the corresponding operation result in the input order of the input steps.

[0169] The processor 2010 correspondingly stores the program or function, input step, and operation result corresponding to the first input in the input order, and forms an original operation record.

[0170] Optionally, the display unit 2006 displays an identifier associated with the original operation record.

[0171] The user input unit 2007 receives a third input to the identifier.

[0172] In response to the third input, the display unit 2006 displays the original operation nodes in the original operation record in the input order.

[0173] 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.

[0174] 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.

[0175] 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.

[0176] Wherein, the input order corresponding to the simulated operation node is the same as the input order corresponding to the target operation node.

[0177] Optionally, the user input unit 2007 receives a run input.

[0178] In response to the run input, the processor 2010 controls the electronic device to run the corresponding program or function according to the simulated operation record.

[0179] Optionally, the processor 2010 respectively determines the simulated operation results of each simulated operation node in each simulated operation record among multiple simulated operation records.

[0180] When there are any two simulated operation records and the simulated operation results of the corresponding simulated operation nodes in the any two simulated operation records are different, the display unit 2006 displays a corresponding prompt message.

[0181] In the embodiment of the present application, the first input of the user is saved, and the original operation nodes are formed according to each operation step. After an operation error occurs, 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 node and the corrected node, 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. On the other hand, it does not require the user to operate again, fundamentally avoiding the possibility of misoperations again and improving the user's interaction experience.

[0182] 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.

[0183] The display unit 2006 may include a display panel 5122, and the display panel 5122 can 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 can 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-mentioned modem processor may not be integrated into the processor 2010.

[0184] Another embodiment of the present application 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 embodiment of the control method of the above-mentioned cooking pot device, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0185] It should be understood that the chip mentioned in the embodiment of the present application may also be referred to as a system-on-chip, system chip, chip system, or system-on-chip, etc.

[0186] In the description of this specification, the descriptions referring to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples", etc., mean 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 can be combined in a suitable manner in any one or more embodiments or examples.

[0187] 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 cooking device of the pot type, characterized in that, it comprises: a pot body, the pot body comprising a cooking cavity and a first heating device for heating the cooking cavity, the cooking cavity comprising a food inlet and outlet; an upper cover capable of being mounted on the food inlet and outlet; a first temperature measuring device provided on the upper cover for detecting the temperature inside the cooking cavity; a stirring device provided at the bottom of the cooking cavity or on the upper cover and capable of extending into the cooking cavity.

2. The cooking device of the pot type according to claim 1, characterized in that, it further comprises: a second heating device provided on the upper cover for heating the food inside the cooking cavity; a second temperature measuring device provided corresponding to the cooking cavity for detecting the temperature of the cooking cavity.

3. A control method for a cooking device of the pot type, characterized in that, it is for the cooking device of the pot type as claimed in claim 1 or 2, and the control method comprises: receiving a first input; in response to the first input, running a program of a first stage, the first stage comprising at least one sub - stage, and in the first stage, judging whether the cooking device of the pot type switches from the current sub - stage to the next sub - stage based on the temperature detected by the first temperature measuring device and the magnitudes of at least one transition temperature; running a program of a second stage, the second stage comprising at least one sub - stage, and in the second stage, judging whether the cooking device of the pot type switches from the current sub - stage to the next sub - stage based on time.

4. The control method for a cooking device of the pot type according to claim 3, characterized in that, it further comprises: after a first condition is met, controlling the second heating device to turn on.

5. The control method for a cooking device of the pot type according to claim 3, characterized in that, the step of running the program of the first stage comprises: in response to the first input, controlling the operation of the first heating device and the stirring device according to a first sub - stage program; after the temperature detected by the first temperature measuring device reaches a first transition temperature, controlling the operation of the first heating device and the stirring device according to a second sub - stage program; wherein, the first transition temperature is greater than or equal to 70°C and less than or equal to 80°C.

6. The control method for a cooking device of the pot type according to claim 5, characterized in that, after the temperature detected by the first temperature measuring device reaches a second transition temperature, running the program of the second stage, the second transition temperature is greater than or equal to 93°C and less than or equal to 100°C, and the step of running the program of the second stage comprises: controlling the operation of the first heating device and the stirring device according to a third sub - stage program, and the heating power of the first heating device in the third sub - stage is less than that in the second sub - stage; after a first duration, controlling the operation of the first heating device and the stirring device according to a fourth sub - stage program, and the heating power of the first heating device in the fourth sub - stage is greater than that in the third sub - stage and less than that in the second sub - stage.

7. The control method for a cooking device of the pot type according to claim 6, characterized in that, The pot - type cooking device further includes a second heating device disposed on the upper cover for heating the ingredients in the cooking cavity, and the control method further includes: Controlling the second heating device to turn on after a second duration.

8. The control method of a pot - type cooking device according to any one of claims 3 to 7, characterized in that it further includes: Controlling the heating power of the first heating device based on the temperature at the bottom of the cooking cavity, so that the temperature at the bottom of the cooking cavity is lower than or equal to the corresponding set target temperature in each stage.

9. A control device for a pot - type cooking device, characterized in that it is used for the pot - type cooking device according to claim 1 or 2, and the control device includes: A receiving unit for receiving a first input; A first control unit for, in response to the first input, running a program in a first stage, the first stage including at least one sub - stage, and in the first stage, determining whether the pot - type cooking device switches from the current sub - stage to the next sub - stage based on the temperature detected by the first temperature - measuring device and the magnitude of at least one migration temperature; A second control unit for running a program in a second stage, the second stage including at least one sub - stage, and in the second stage, determining whether the pot - type cooking device switches from the current sub - stage to the next sub - stage based on time.

10. An electronic device, characterized in that it includes: A memory storing programs or instructions; A processor, when the processor executes the programs or the instructions, realizing the steps of the control method of the pot - type cooking device according to any one of claims 3 to 8.

11. A readable storage medium, characterized in that programs or instructions are stored thereon, and when the programs or the instructions are executed, realizing the steps of the control method of the pot - type cooking device according to any one of claims 3 to 8.

12. A pot - type cooking device, characterized in that it includes: The control device of the pot - type cooking device according to claim 9; and / or The electronic device according to claim 10; and / or The readable storage medium according to claim 11.

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