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 second heating device is arranged on the upper cover and used for heating food materials 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] The present application belongs to the field of household electrical appliances, and specifically relates to a pot-type cooking device and a control method, device and readable storage medium thereof. Background Art

[0002] Existing pot-type cooking devices, such as rice cookers, electric pressure cookers, etc., are generally used to stew food for a long time, and their functions are relatively simple. Summary of the invention

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

[0004] In order to solve the above technical problems, an embodiment of the first aspect of the present application provides a pot cooking device.

[0005] An embodiment of the second aspect of the present application provides a method for controlling a pot-type cooking device.

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

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

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

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

[0010] An embodiment of the first aspect of the present application proposes a pot-type cooking device, comprising: a pot body, the pot body comprising a cooking cavity and a first heating device for heating the cooking cavity, the cooking cavity comprising an inlet and outlet for food; an upper cover, which can be covered on the inlet and outlet for food; a second heating device, which is arranged on the upper cover and is used to heat the food in the cooking cavity; and a stirring device, which is arranged at the bottom of the cooking cavity or on the upper cover and can extend into the cooking cavity.

[0011] According to the pot-type cooking device of the present application, it includes a pot body and an upper cover, a second heating device installed on the upper cover, and a stirring device for stir-frying the ingredients. Among them, for pot-type devices 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 demand of high-temperature stir-frying. At the same time, since pot-type cooking devices are generally used to stew ingredients for a long time, no stirring device is provided, and the ingredients cannot be stir-fried. Based on the above two reasons, the existing pot-type cooking devices cannot be used for cooking. However, by providing a second heating device on the upper cover, the second heating device and the first heating device at the bottom can heat the ingredients at the same time, so that the device can meet the demand 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 pot-type cooking device can have a certain cooking function, so that some simple stir-frying can be performed.

[0012] Optionally, the pot-type cooking device has a fried rice function. When frying rice using the pot-type cooking device, the second heating device can be turned on in the later stage of frying the rice to quickly evaporate water through the second heating device to ensure that the cooked fried rice is relatively dry and the rice grains are distinct.

[0013] Furthermore, the pot-type cooking device has a function of making fried rice from raw rice, that is, it can directly make fried rice from raw rice. When making fried rice from raw rice, after the water is dried, the second heating device can be turned on to accelerate the evaporation of the water to quickly dry the water, thereby shortening the cooking time and preventing the rice from being processed too soft.

[0014] Furthermore, the pot-type cooking device also includes: a first temperature measuring device, which is arranged on the upper cover and is used to detect the temperature in the cooking cavity.

[0015] In addition, by setting a first temperature measuring device on the upper cover, the program switching of different stages can be controlled by the temperature detected by the upper cover. For example, when the cooking of a pot-type cooking device is divided into multiple stages, the temperature detected by the first temperature measuring device can be used to determine whether the device is transferred to the next stage, and the method of controlling the heating power based on the temperature detected by the upper cover can be applicable to the heating control of different amounts of ingredients. Because, in the existing scheme, the program 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 time required for heating is different, and if the time control migration process is adopted before the ingredients are heated to boiling, the corresponding time of different ingredients is different. Therefore, the same control process cannot be applied to different amounts of ingredients, and the temperature control migration of the upper cover is not affected by the amount of ingredients. Therefore, no matter how much ingredients are cooked, temperature control migration can be performed based on the upper cover, which makes the application range of the temperature control process based on the upper cover wider.

[0016] An embodiment of the second aspect of the present application proposes a control method for a pot-type cooking device, which is used for the pot-type cooking device provided in the above embodiment. The control method includes: receiving a first input; in response to the first input, controlling the first heating device and the stirring device to operate according to a preset cooking program; after the first condition is met, controlling the second heating device to turn on.

[0017] According to the control method of the pot cooking device proposed in the embodiment of the second aspect of the present application, the user can implement the user's first input by clicking a certain function button, and after receiving the first input, the device runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, thereby achieving the heating and stirring of the ingredients. After cooking to a preset stage, for example, when the ingredients need to be stir-fried, the second heating device can be turned on to perform auxiliary heating through the second heating device to make the cooked ingredients more delicious.

[0018] For example, the cooking of ingredients can be divided into the first stage and the second stage, the first stage is the cooking stage, and the second stage is the stir-frying stage. The second heating device is mainly used in the stir-frying stage to accelerate the evaporation of water vapor, thereby ensuring that the ingredients after stir-frying are drier.

[0019] Optionally, the stirring device can rotate alternately in the forward and reverse directions with intervals. That is, when stirring the food, it is not stirred in one direction, but stirred alternately in two directions, which can increase the probability of food collision and make the food more viscous.

[0020] Optionally, the stirring device can rotate in one direction, that is, when stirring the food, the stirring can also be carried out in the same direction, so that the rotation direction of the motor will not be switched back and forth, making the control easier.

[0021] Furthermore, when the cooking cavity is provided with spoiler ribs, the stirring device can perform unidirectional stirring. When the cooking cavity is not provided with spoiler ribs, the stirring device is best to perform bidirectional stirring.

[0022] Optionally, the preset cooking program includes a first stage and a second stage, the first stage includes at least one sub-stage, and the second stage includes at least one sub-stage, and the steps of controlling the operation of the first heating device and / or the stirring device according to the preset cooking program include: in the first stage, based on the temperature detected by the first temperature measuring device and the size of at least one traction temperature, judging whether the pot-type cooking equipment switches from the current sub-stage to the next sub-stage; in the second stage, judging whether the pot-type cooking equipment switches from the current sub-stage to the next sub-stage based on time.

[0023] Among them, the first stage belongs to the upper cover displacement temperature control stage. Each sub-stage corresponding to the first stage is set with a migration temperature. 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 hysteresis in the temperature control based on the temperature at the bottom of the cooking cavity, and the hysteresis 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 applicable to the heating control of different amounts of food. Because, in the existing scheme, 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 food, the time required for heating is different. If the time control migration process is adopted before the food is heated to boiling, the time corresponding to different food is different. Therefore, the same control process cannot be applied to different amounts of food, while the upper cover temperature control migration is not affected by the amount of food. Therefore, no matter how much food is cooked, the temperature control migration can be based on the upper cover, which makes the application range of the temperature control process based on the upper cover wider.

[0024] The second stage is a time shifting stage. Each sub-stage of the second stage is set with a fixed duration. In this stage, whether the device switches to the next sub-stage is mainly determined based on the duration.

[0025] Specifically, the step of controlling the operation of the first heating device and the stirring device according to the preset cooking program includes: 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. The heating power of the first heating device in the second sub-stage is less than the heating power of the second sub-stage.

[0026] In this technical solution, after the cooking function is started, the product enters the first sub-stage of cooking, 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 work according to the parameters defined by the program of the second sub-stage.

[0027] The first migration temperature is greater than or equal to 70°C and less than or equal to 80°C, and the best temperature is about 75°C. The second migration temperature is greater than or equal to 93°C and less than or equal to 100°C, and the best temperature is 95°C-98°C. That is, before the food is heated to boiling, it includes two sub-stages, and 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 to ensure that the food can fully absorb water.

[0028] Optionally, the step of controlling the operation of the first heating device and the stirring device according to a preset cooking program includes: after the temperature detected by the first temperature measuring device reaches the second migration temperature, controlling the operation of the first heating device and the stirring device according to the program of the third sub-stage. The heating power of the first heating device in the third sub-stage is less than the heating power in the second sub-stage.

[0029] 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 uses waste heat to achieve heating, and the stage can be maintained for a certain period of time, such as 10min-15min. At the same time, it is necessary to prevent the bottom from sticking in this stage. Through this stage, the ingredients can further fully absorb water and be fully heated at the same time. Since the power of this stage is further reduced, the energy consumption is relatively low.

[0030] After entering the third sub-stage, the switching between the programs starts through time control. The product enters the second stage of time shift control. Optionally, the duration of the third sub-stage program is the first duration. The step of controlling the operation of the first heating device and the stirring device according to the preset cooking program also includes: after the first duration, according to the program of the fourth sub-stage, controlling the operation of the first heating device and the stirring device. The heating power of the first heating device in the fourth sub-stage is greater than the heating power of the third sub-stage, and less than the heating power of the second sub-stage.

[0031] Among them, the fourth sub-stage belongs to time migration. It uses low power for heating, and at the same time, slightly increases the bottom temperature control and maintains it for a certain time, such as 5min-9min. In this stage, you can continue to heat after stopping the power to ensure that the ingredients have enough heating time, 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 the pot.

[0032] Optionally, the step of controlling the first heating device and the stirring device to operate according to a preset cooking program further includes: controlling the second heating device to turn on after a second time period.

[0033] After the fourth sub-stage runs for the second time, 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 completely equal to those in the fourth sub-stage. However, in this stage, the second heating device needs to be turned on for auxiliary heating. The second heating device can increase water evaporation. This stage can be maintained for 2-5 minutes, and then the subsequent insulation program is entered or the program is ended directly.

[0034] Furthermore, the control method of the pot-type cooking device also includes: controlling the heating power of the first heating device based on the temperature of the bottom of the cooking cavity, so that the temperature of the bottom of the cooking cavity is lower than or equal to the corresponding set target temperature in each stage.

[0035] 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 stick.

[0036] Optionally, the target temperatures of the first substage and the second substage are the same, which is the first target temperature. The target temperature of the third substage is the smallest, which is the second target temperature. The second target temperature is less than the first target temperature. The target temperatures of the fourth substage and the fifth substage 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 substage is less than the target temperature of the fourth stage.

[0037] Furthermore, the control method of the pot-type cooking device further includes: after the temperature of the bottom of the cooking cavity is greater than a third migration temperature, controlling the first heating device to stop heating to prevent the cooking cavity from being burned. The third migration temperature is approximately about 180°C.

[0038] Furthermore, the stirring speed of the stirring device in the fourth and fifth sub-stages is less than the stirring speed from the first to the third sub-stages. In the first and third sub-stages, 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, and the first residence time is much longer than the second residence time. That is, when the food is close to boiling and maintains boiling, the stirring frequency should be lower, so that the food can fully absorb water. In the first sub-stage, high-frequency stirring can prevent the food from sticking and agglomerating, while in the fourth and fifth sub-stages, high-frequency stirring can prevent the food from sticking to the bottom.

[0039] Furthermore, in the fourth and fifth sub-stages, the stirring time of the stirring device in one direction is longer than that in another direction, that is, the stirring time in the forward and reverse directions is inconsistent, so that the ingredients can fully contact with the bottom of the pot and quickly dry out the water.

[0040] An embodiment of the third aspect of the present application proposes a control device for a pot-type cooking device, which is used for the pot-type cooking device provided in the above embodiment, and the control device includes: a receiving unit, used to receive a first input; a first control unit, used to control the first heating device and the stirring device to work according to a preset cooking program in response to the first input; and a second control unit, used to control the second heating device to turn on after the first condition is met.

[0041] According to the control device of the pot-type cooking device proposed in the embodiment of the third aspect of the present application, the user can implement the user's first input by clicking a certain function button, and after receiving the first input, the device runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, thereby achieving heating and stirring of the ingredients. After cooking to a preset stage, for example, when the ingredients need to be stir-fried, 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.

[0042] In a fourth aspect, an embodiment of the present application proposes an electronic device, comprising: a memory, the memory storing programs or instructions, and a processor, which, when executing the program or instructions, implements the steps of the control method for a pot cooking device provided in any one of the solutions of the second aspect.

[0043] According to the electronic device of the present application, since it can implement the steps of the control method of the pot cooking device provided by any solution of the second aspect, the electronic device has all the beneficial effects of the control method of the pot cooking device provided by any solution of the second aspect.

[0044] In a fifth aspect, an embodiment of the present application proposes 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 a pot cooking device provided in any one of the solutions of the second aspect are implemented.

[0045] Since the readable storage medium can implement the steps of the control method of the pot-type cooking device provided by any solution of the second aspect, the readable storage medium has all the beneficial effects of the control method of the pot-type cooking device provided by any solution of the second aspect.

[0046] In the sixth aspect, an embodiment of the present application proposes a pot cooking device, comprising: a control device for the pot cooking device as provided in the third aspect, and / or an electronic device provided in any one of the schemes in the fourth aspect; and / or a readable storage medium provided in any one of the schemes in the fifth aspect.

[0047] Since the pot cooking device of the embodiment of the present application includes the control device, electronic device or readable storage medium of the pot cooking device of any of the above technical solutions, it also has all the beneficial effects of the control device, electronic device or readable storage medium of the pot cooking device.

[0048] In a seventh aspect, an embodiment of the present application provides a chip, comprising a processor and a communication interface, wherein the communication interface is coupled to the processor, and the processor is used to run programs or instructions to implement the control method of the first aspect.

[0049] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0050] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the description of the embodiments in conjunction with the following drawings, in which:

[0051] Figure 1 is a schematic diagram of the structure of a pot-type cooking device according to an embodiment of the present application;

[0052] Figure 2 This is one of the flow charts of a control method of a pot-type cooking device according to an embodiment of the present application;

[0053] Figure 3 This is a second flow chart of a control method for a pot-type cooking device according to an embodiment of the present application;

[0054] Figure 4 is a block diagram of a control device for a pot-type cooking device according to an embodiment of the present application;

[0055] Figure 5 Parameters of various stages in an embodiment of preparing fried rice are shown;

[0056] Figure 6 is a block diagram of an electronic device according to an embodiment of the present application;

[0057] Figure 7 A schematic diagram of the hardware structure of an electronic device to implement an embodiment of the present application. DETAILED DESCRIPTION

[0058] The embodiments of the present application will be described in detail below. Examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. 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 limitations on the present application. Based on the embodiments in the present application, all other embodiments obtained by ordinary technicians in the field without making creative work are within the scope of protection of the present application.

[0059] The following describes a pot cooking device and a control method, device, readable storage medium, and electronic device according to an embodiment of the present application in conjunction with the accompanying drawings.

[0060] like Figure 1As shown, an embodiment of the first aspect of the present application proposes a pot-type cooking device, comprising: a pot body, the pot body comprising a cooking cavity 1 and a first heating device 5 for heating the cooking cavity 1, the cooking cavity 1 comprising an inlet and outlet for food; an upper cover 4, which can be covered on the inlet and outlet for food; a second heating device 7, which is arranged on the upper cover 4, and is used to heat the food in the cooking cavity 1; a stirring device 2, which is arranged at the bottom of the cooking cavity 1 or on the upper cover 4, and can extend into the cooking cavity 1.

[0061] According to the pot cooking device of the present application, it includes a pot body and an upper cover 4, a second heating device 7 installed on the upper cover 4, and a stirring device 2 for stir-frying the ingredients. Among them, for pot devices 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 demand of high-temperature stir-frying. At the same time, since pot cooking devices are generally used to stew ingredients for a long time, no stirring device 2 is provided, and the ingredients cannot be stir-fried. Based on the above two reasons, the existing pot cooking devices cannot be used for cooking. However, by providing the second heating device 7 on the upper cover 4, the second heating device 7 and the first heating device 5 at the bottom can heat the ingredients at the same time, so that the device can meet the demand of high-temperature stir-frying. At the same time, with the assistance of the stirring device 2, the ingredients can be turned over, so that the pot cooking device can have a certain cooking function, so that some simple stir-frying can be performed.

[0062] Optionally, the pot-type cooking device has a fried rice function. When frying rice using the pot-type cooking device, the second heating device 7 can be turned on in the later stage of frying the rice to quickly evaporate water through the second heating device 7 to ensure that the cooked fried rice is relatively dry and the rice grains are distinct.

[0063] Furthermore, the pot-type cooking device has a function of making fried rice from raw rice, that is, it can directly make fried rice from raw rice. When making fried rice from raw rice, after the water is dried, the second heating device 7 can be turned on to accelerate the evaporation of the water to quickly dry the water, thereby shortening the cooking time and preventing the rice from being processed too soft.

[0064] Furthermore, the pot-type cooking device also includes a first temperature measuring device 6 , which is arranged on the upper cover 4 and is used to detect the temperature in the cooking cavity 1 .

[0065] In addition, by arranging the first temperature measuring device 6 on the upper cover 4, the program switching of different stages can be controlled by the temperature detected by the upper cover 4. For example, when the cooking of the pot-type cooking device is divided into multiple stages, the temperature detected by the first temperature measuring device 6 can be used to determine whether the device is transferred to the next stage, and the method of controlling the heating power based on the temperature detected by the upper cover 4 can be applicable to the heating control of different amounts of food. Because, in the existing scheme, the program 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 food, the time required for heating is different, and if the time control migration process is adopted before the food is heated to boiling, the time corresponding to different food is different. Therefore, the same control process cannot be applied to different amounts of food, while the temperature control migration of the upper cover 4 is not affected by the amount of food. Therefore, no matter how much food is cooked, the temperature control migration can be performed based on the upper cover 4, which makes the application range of the temperature control process based on the upper cover 4 wider.

[0066] Furthermore, the pot body further comprises an outer pot 3. The cooking cavity 1 is arranged in the outer pot 3. The upper cover 4 is mounted on the pot body and is used to open or close the cooking cavity 1.

[0067] 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 embodiment, such as Figure 2 As shown, the control method includes:

[0068] S202, receiving a first input;

[0069] S204, in response to the first input, controlling the first heating device and the stirring device to operate according to a preset cooking program;

[0070] S206: After the first condition is met, control the second heating device to turn on.

[0071] According to the control method of the pot cooking device proposed in the embodiment of the second aspect of the present application, the user can implement the user's first input by clicking a certain function button, and after receiving the first input, the device runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, thereby achieving the heating and stirring of the ingredients. After cooking to a preset stage, for example, when the ingredients need to be stir-fried, the second heating device can be turned on to perform auxiliary heating through the second heating device to make the cooked ingredients more delicious.

[0072] For example, the cooking of ingredients can be divided into the first stage and the second stage, the first stage is the cooking stage, and the second stage is the stir-frying stage. The second heating device is mainly used in the stir-frying stage to accelerate the evaporation of water vapor, thereby ensuring that the ingredients after stir-frying are drier.

[0073] The first condition includes reaching a preset cooking time and / or reaching a preset stage. The first condition may also be reaching a preset node, for example, after a certain time or a certain stage, the second heating device is turned on at a preset node.

[0074] Optionally, the stirring device can rotate alternately in the forward and reverse directions with intervals. That is, when stirring the food, it is not stirred in one direction, but stirred alternately in two directions, which can increase the probability of food collision and make the food more viscous.

[0075] Optionally, the stirring device can rotate in one direction, that is, when stirring the food, the stirring can also be carried out in the same direction, so that the rotation direction of the motor will not be switched back and forth, making the control easier.

[0076] Furthermore, when the cooking cavity is provided with spoiler ribs, the stirring device can perform unidirectional stirring. When the cooking cavity is not provided with spoiler ribs, the stirring device is best to perform bidirectional stirring.

[0077] Optionally, the preset cooking program includes a first stage and a second stage, the first stage includes at least one sub-stage, and the second stage includes at least one sub-stage.

[0078] The steps of controlling the operation of the first heating device and / or the stirring device according to a preset cooking program include: in a first stage, judging whether the pot-type cooking equipment switches from a current sub-stage to a next sub-stage based on the temperature detected by the first temperature measuring device and the size of at least one traction temperature; in a second stage, judging whether the pot-type cooking equipment switches from a current sub-stage to a next sub-stage based on time.

[0079] Among them, the first stage belongs to the upper cover displacement temperature control stage. Each sub-stage corresponding to the first stage is set with a migration temperature. 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 hysteresis in the temperature control based on the temperature at the bottom of the cooking cavity, and the hysteresis 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 applicable to the heating control of different amounts of food. Because, in the existing scheme, 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 food, the time required for heating is different. If the time control migration process is adopted before the food is heated to boiling, the time corresponding to different food is different. Therefore, the same control process cannot be applied to different amounts of food, while the upper cover temperature control migration is not affected by the amount of food. Therefore, no matter how much food is cooked, the temperature control migration can be based on the upper cover, which makes the application range of the temperature control process based on the upper cover wider.

[0080] The second stage is a time shifting stage. Each sub-stage of the second stage is set with a fixed duration. In this stage, whether the device switches to the next sub-stage is mainly determined based on the duration.

[0081] Specifically, according to the embodiments of the present application, Figure 3 As shown, the control method includes:

[0082] S302, in response to the first input, controlling the operation of the first heating device and the stirring device according to the first sub-stage procedure.

[0083] S304, after the temperature detected by the first temperature measuring device reaches the first migration temperature, the operation of the first heating device and the stirring device are controlled according to the second sub-stage program, and the heating power of the first heating device in the second sub-stage is less than the heating power of the second sub-stage.

[0084] In this embodiment, after the cooking function is started, the product enters the first sub-stage of cooking, 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 work according to the parameters defined by the program of the second sub-stage.

[0085] The first migration temperature is greater than or equal to 70°C and less than or equal to 80°C, and the best temperature is about 75°C. The second migration temperature is greater than or equal to 93°C and less than or equal to 100°C, and the best temperature is 95°C-98°C. That is, before the food is heated to boiling, it includes two sub-stages, and 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 to ensure that the food can fully absorb water.

[0086] S306, after the temperature detected by the first temperature measuring device reaches the second migration temperature, the operation of the first heating device and the stirring device are controlled according to the procedure of the third sub-stage, and the heating power of the first heating device in the third sub-stage is less than the heating power in the second sub-stage.

[0087] In this embodiment, the third sub-stage may correspond to the boiling maintenance stage, in which the heating power may be reduced, or the heating may be stopped, and the bottom temperature control may be reduced. This stage mainly achieves heating through residual heat, and the stage may be maintained for a certain period of time, such as 10-15 minutes. At the same time, the bottom needs to be prevented from being burnt during this stage. Through this stage, the food can further fully absorb water and be fully heated at the same time, and since the power of this stage is further reduced, the energy consumption is relatively low.

[0088] After entering the third sub-stage, the switching between the time control programs begins. The product enters the second stage of time shift control. Optionally, the duration of the third sub-stage program is the first duration.

[0089] The control method further includes:

[0090] S308, after the first period of time, according to the procedure of the fourth sub-stage, the operation of the first heating device and the stirring device are controlled, and the heating power of the first heating device in the fourth sub-stage is greater than the heating power in the third sub-stage and less than the heating power in the second sub-stage.

[0091] Among them, the fourth sub-stage belongs to time migration. It uses low power for heating, and at the same time, slightly increases the bottom temperature control and maintains it for a certain time, such as 5min-9min. In this stage, you can continue to heat after stopping the power to ensure that the ingredients have enough heating time, 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 the pot.

[0092] S310, controlling the second heating device to turn on after a second period of time.

[0093] After the fourth sub-stage runs for the second time, 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 completely equal to those in the fourth sub-stage. However, in this stage, the second heating device needs to be turned on for auxiliary heating. The second heating device can increase water evaporation. This stage can be maintained for 2-5 minutes, and then the subsequent insulation program is entered or the program is ended directly.

[0094] Furthermore, the control method of the pot-type cooking device also includes: controlling the heating power of the first heating device based on the temperature of the bottom of the cooking cavity, so that the temperature of the bottom of the cooking cavity is lower than or equal to the corresponding set target temperature in each stage.

[0095] In this embodiment, 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 pan to burn.

[0096] Optionally, the target temperatures of the first substage and the second substage are the same, which is the first target temperature. The target temperature of the third substage is the smallest, which is the second target temperature. The second target temperature is less than the first target temperature. The target temperatures of the fourth substage and the fifth substage 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 substage is less than the target temperature of the fourth stage.

[0097] Furthermore, the control method of the pot-type cooking device further includes: after the temperature of the bottom of the cooking cavity is greater than a third migration temperature, controlling the first heating device to stop heating to prevent the cooking cavity from being burned. The third migration temperature is approximately about 180°C.

[0098] Furthermore, the stirring speed of the stirring device in the fourth and fifth sub-stages is less than the stirring speed from the first to the third sub-stages. In the first and third sub-stages, 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, and the first residence time is much longer than the second residence time. That is, when the food is close to boiling and maintains boiling, the stirring frequency should be lower, so that the food can fully absorb water. In the first sub-stage, high-frequency stirring can prevent the food from sticking and agglomerating, while in the fourth and fifth sub-stages, high-frequency stirring can prevent the food from sticking to the bottom.

[0099] Furthermore, in the fourth and fifth sub-stages, the stirring time of the stirring device in one direction is longer than that in another direction, that is, the stirring time in the forward and reverse directions is inconsistent, so that the ingredients can fully contact with the bottom of the pot and quickly dry out the water.

[0100] like Figure 4 As shown, an embodiment of the third aspect of the present application proposes 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, used to receive a first input; a first control unit 420, used to control the first heating device and the stirring device to work according to a preset cooking program in response to the first input; and a second control unit 430, used to control the second heating device to turn on after the first condition is met.

[0101] According to the control device of the pot-type cooking device proposed in the embodiment of the third aspect of the present application, the user can implement the user's first input by clicking a certain function button, and after receiving the first input, the device runs the corresponding operation program to control the operation of the first heating device and / or the stirring device, thereby achieving heating and stirring of the ingredients. After cooking to a preset stage, for example, when the ingredients need to be stir-fried, 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.

[0102] The control method of the present application is further described below by taking raw rice fried rice as an example.

[0103] In this embodiment, during the process of frying raw rice, a stirring module is added to the bottom to ensure that the rice grains are mixed with the fried rice ingredients to achieve a stir-frying effect, and a low speed stirring (10rpm-18rpm) is adopted. The upper cover heating module ensures that the water is evaporated in the later stage of frying, ensuring that the fried rice effect is dry and each grain is distinct.

[0104] The process flow is as follows:

[0105] 1. Frying ingredients

[0106] Add a certain amount of oil and fry the ingredients. Determine the frying time according to the type of ingredients. Open the lid and cook at a maximum power of 1300W.

[0107] 2. Add rice water

[0108] After frying, add a certain amount of rice water according to the product function instructions; click the fried rice function.

[0109] 3. Run the program in the fried rice function mode

[0110] Phase 1: Rapid heating, providing heat

[0111] The upper cover controls the temperature and moves, heating at full power to quickly boil the water, stirring at medium to high speed to prevent the rice grains and auxiliary materials from agglomerating;

[0112] Phase 2: Ensure water absorption

[0113] The upper cover controls the temperature and moves, slightly reducing the power to ensure that the rice grains absorb water;

[0114] Phase 3: Maintaining Status

[0115] Time migration, lowering the power adjustment, and lowering the bottom temperature control, two limiting conditions, to prevent the bottom from burning, control the impact of residual heat on the cooking effect, and maintain a certain time (10min-15min);

[0116] Phase 4:

[0117] Time migration, reduce power adjustment, slightly increase the bottom temperature control, and maintain it for a certain period of time (5min-9min)

[0118] Phase 5:

[0119] As time passes, open the upper cover to heat and increase water evaporation, and maintain for a certain period of time (2min-5min);

[0120] The ingredients formula of fried rice can be shown in Table 1 below:

[0121] Table 1

[0122] Rice Water volume Oil quantity Vegetable cubes (equal parts of cucumber, ham, corn, and carrot) Ingredients 0.5 cup 100g 10ml 100g 1 tablespoon oyster sauce, 0.5 teaspoon salt, 1 egg 2 cups 280g 20ml 200g 1.5 tablespoons oyster sauce, 1.25 teaspoons salt, 2 eggs 4 cups 550g 35ml 350g 2.5 tablespoons oyster sauce, 1.5 teaspoons salt, 4 eggs

[0123] Under this formula, the specific parameters of the above five stages can be as follows Figure 5 As shown. The fried rice cooked through the above process has the following effects: the grains are distinct and loose.

[0124] like Figure 6As shown, according to some embodiments of the present application, the electronic device 600 includes: a memory 61v, the memory 610 stores programs or instructions, and a processor 620. When the processor 620 executes the program or instruction, it implements the steps of the control method provided by any one of the schemes of the first aspect.

[0125] In the embodiment of the present application, the electronic device 600 can implement the steps of the control method proposed in any of the above embodiments, and therefore has all the beneficial effects specified by the above control method.

[0126] The electronic device in the embodiments of the present application may be a device, or a component, an integrated circuit, or a chip in a product.

[0127] According to the readable storage medium of some embodiments of the present application, a program or instruction is stored thereon, and when the program or instruction is executed, the steps of the image processing method provided by any solution of the first aspect are implemented.

[0128] In the embodiments of the present application, the readable storage medium can implement the steps of the image processing method proposed in any of the above embodiments, and therefore has all the beneficial effects specified by the image processing method.

[0129] The processor is the processor in the electronic device in the above embodiment. The readable storage medium includes a computer readable storage medium, such as a computer read-only memory (ROM), a random access memory (RAM), a magnetic disk or an optical disk.

[0130] According to some embodiments of the present application, a pot-type cooking device includes the control device or the above-mentioned readable storage medium or the above-mentioned electronic device provided by any solution of the third aspect. In this case, 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.

[0131] Figure 7 A schematic diagram of the hardware structure of an electronic device to implement an embodiment of the present application.

[0132] 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.

[0133] Those skilled in the art will appreciate that the electronic device 2000 may further include a power source 2011 (such as a battery) for supplying power to various components. The power source 2011 may be logically connected to the processor 2010 via a power management system, thereby implementing functions such as managing charging, discharging, and power consumption management through the power management system. Figure 7 The electronic device structure shown in the figure does not constitute a limitation on the electronic device. The electronic device may include more or fewer components than shown in the figure, or combine certain components, or arrange the components differently, which will not be described in detail here.

[0134] Wherein, the user input unit 2007 receives a first input;

[0135] The processor 2010 generates and stores a corresponding original operation record according to the first input, wherein the original operation record includes at least one original operation node;

[0136] The user input unit 2007 receives a second input to a target operation node among the operation nodes;

[0137] The processor 2010 generates an adjusted simulation operation record in response to the second input;

[0138] According to the simulated operation records, the electronic device is controlled to run the corresponding program or function.

[0139] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0140] The operation result is: after receiving the input step, the program or function of the electronic device outputs the feedback result according to the input step.

[0141] The input unit 2004 obtains a program or function corresponding to the first input;

[0142] The memory 2009 records each input step and the corresponding operation result according to the input order of the input steps;

[0143] The processor 2010 saves the program or function, input steps and operation results corresponding to the first input in the order of input, and forms an original operation record.

[0144] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0145] The user input unit 2007 receives a third input of the identifier;

[0146] In response to the third input, the display unit 2006 displays the original operation nodes in the original operation record according to the input sequence.

[0147] 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;

[0148] The processor 210 controls the electronic device to run a program or function corresponding to the target input step according to the simulated input step, so as to obtain a simulated operation result corresponding to the simulated input step;

[0149] The processor 2010 generates a corresponding simulation operation node according to the simulation input step and the simulation operation result, and generates a simulation operation record according to the simulation operation node;

[0150] The input sequence corresponding to the simulation operation node is the same as the input sequence corresponding to the target operation node.

[0151] Optionally, the user input unit 2007 receives an operation input;

[0152] In response to the run input, the processor 2010 controls the electronic device to run a corresponding program or function according to the simulation operation record.

[0153] Optionally, the processor 2010 determines the simulation operation result of each simulation operation node in each simulation operation record in the plurality of simulation operation records respectively;

[0154] The display unit 2006 displays corresponding prompt information when there are any two simulation operation records and the simulation operation results of the corresponding simulation operation nodes in the two simulation operation records are different.

[0155] The embodiment of the present application saves the user's first input and forms an original operation node according to each operation step, so that the user can trace back to the operation node where the error occurred and make targeted corrections after an operation error occurs. After the correction, a complete operation record is formed and executed based on the saved correct node and the corrected node, avoiding the user from performing manual operations from the beginning. On the one hand, it realizes quick correction of erroneous operations, and on the other hand, it does not require the user to re-operate, fundamentally avoiding the possibility of erroneous operations again, thereby improving the user's interactive experience.

[0156] It should be understood that in an embodiment of the present application, the input unit 2004 may include a graphics processor (GPU) 5082 and a microphone 5084, and the graphics processor 5082 processes 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.

[0157] The display unit 2006 may include a display panel 5122, which 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. Other input devices 5144 may include, but are not limited to, a physical keyboard, function keys (such as volume control keys, switch keys, etc.), a trackball, a mouse, and a joystick, which are not described in detail here. The memory 2009 may be used to store software programs and various data, including but not limited to applications and operating systems. The processor 2010 may integrate an application processor and a modem processor, wherein the application processor mainly processes an operating system, a user interface, and applications, etc., and the modem processor mainly processes wireless communications. It is understandable that the above-mentioned modem processor may not be integrated into the processor 2010.

[0158] An embodiment of the present application further provides a chip, which includes a processor and a communication interface, which are coupled to the processor. The processor is used to run programs or instructions to implement the various processes of the control method embodiment of the above-mentioned pot-type cooking device, and can achieve the same technical effect. To avoid repetition, it will not be repeated here.

[0159] It should be understood that the chip mentioned in the embodiments of the present application can also be called a system-level chip, a system chip, a chip system or a system-on-chip chip, etc.

[0160] In the description of this specification, the description with reference to the terms "one embodiment", "some embodiments", "illustrative embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representation of the above terms does not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in any one or more embodiments or examples in a suitable manner.

[0161] Although the embodiments of the present application have been shown and described, those skilled in the art will appreciate that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present application, and that the scope of the present application is defined by the claims and their equivalents.

Claims

1. A pot cooking device, It is characterized in that include: A pot body, the pot body comprising a cooking cavity and a first heating device for heating the cooking cavity, the cooking cavity comprising an inlet and outlet for food; An upper cover, capable of covering the food inlet and outlet; A second heating device, disposed on the upper cover, for heating the food 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.

2. The pot cooking device according to claim 1, It is characterized in that Also includes: The first temperature measuring device is arranged on the upper cover and is used to detect the temperature in the cooking cavity.

3. A control method for a pot-type cooking device, It is characterized in that For the pot cooking device according to claim 1 or 2, the control method comprises: receiving a first input; In response to the first input, controlling the first heating device and the stirring device to operate according to a preset cooking program; After the first condition is met, the second heating device is controlled to turn on.

4. The control method of the pot cooking device according to claim 3, It is characterized in that The preset cooking program includes a first stage and a second stage, the first stage includes at least one sub-stage, the second stage includes at least one sub-stage, and the step of controlling the first heating device and the stirring device to work according to the preset cooking program includes: In the first stage, based on the temperature detected by the first temperature measuring device and the magnitude of at least one shift temperature, it is determined whether the pot cooking device switches from the current sub-stage to the next sub-stage; In the second stage, whether the pot cooking device switches from the current sub-stage to the next sub-stage is determined based on time.

5. The control method of the pot cooking device according to claim 4, It is characterized in that The step of controlling the first heating device and the stirring device to work according to a preset cooking program 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 the first migration temperature, according to the second sub-stage procedure, the operation of the first heating device and the stirring device is controlled; Wherein, the first migration temperature is greater than or equal to 70°C and less than or equal to 80°C.

6. The control method of the pot cooking device according to claim 5, It is characterized in that The step of controlling the first heating device and the stirring device to work according to a preset cooking program comprises: After the temperature detected by the first temperature measuring device reaches the second migration temperature, according to the program of the third sub-stage, the operation of the first heating device and the stirring device is controlled, the heating power of the first heating device in the third sub-stage is less than the heating power in the second sub-stage, and the second migration temperature is greater than or equal to 93° C. and less than or equal to 100° C.; After the first period of time, the operation of the first heating device and the stirring device is controlled 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 the heating power in the third sub-stage and less than the heating power in the second sub-stage.

7. The control method of the pot cooking device according to claim 6, It is characterized in that After the first condition is met, the step of controlling the second heating device to turn on includes: After a second period of time, the second heating device is controlled to turn on.

8. The control method of a pot cooking device according to any one of claims 3 to 7, It is characterized in that Also includes: The heating power of the first heating device is controlled based on the temperature of the bottom of the cooking cavity, so that the temperature of 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, It is characterized in that For the pot cooking device according to claim 1 or 2, the control device comprises: A receiving unit, configured to receive a first input; a first control unit, for controlling the first heating device and the stirring device to operate according to a preset cooking program in response to the first input; The second control unit is used to control the second heating device to turn on after the first condition is met.

10. An electronic device, It is characterized in that include: A memory storing programs or instructions; A processor, when executing the program or the instruction, implements the steps of the control method of the pot cooking device as described in any one of claims 3 to 8.

11. A readable storage medium, It is characterized in that A program or instruction is stored thereon, and when the program or instruction is executed, the steps of the control method of the pot cooking device as described in any one of claims 3 to 8 are implemented.

12. A pot cooking device, It is characterized in that include: The control device for a pot cooking device as claimed in claim 9; and / or The electronic device as claimed in claim 10; and / or The readable storage medium as claimed in claim 11.

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