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

Abstract

The invention discloses pot type cooking equipment, a control method and device of the pot type cooking equipment and a readable storage medium, the pot type cooking equipment comprises a heating device and an exhaust assembly, and the control method comprises the steps that first input is received; in response to the first input, controlling a heating device to heat food materials; and under the condition that the preset condition is met, the exhaust assembly is controlled to circularly execute exhaust operation, and the exhaust operation comprises the steps that steam is exhausted once every first duration, and the duration of each time of steam exhaust is the second duration.

Description

Technical Field

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

[0002] Mung bean soup, as a moistening drink, is increasingly popular among people. In daily life, people often use a pressure cooker or a rice cooker to prepare mung bean soup. However, the mung bean soup prepared in this way has problems such as oxidation and color change to yellow or red, low sand output rate, or even no sand output.

[0003] Therefore, how to design a control method that can keep mung bean soup green in color and have a high sand output rate has become an urgent problem to be solved at present. Summary of the Invention

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

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

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

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

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

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

[0010] An embodiment of the first aspect of this application proposes a control method for a cooking pot device. The cooking pot device includes a heating device and an exhaust component. The control method includes: receiving a first input; in response to the first input, controlling the heating device to heat the ingredients; when a preset condition is met, controlling the exhaust component to perform an exhaust operation in a loop. The exhaust operation includes: exhausting steam once every first duration, and the duration of each steam exhaust is the second duration.

[0011] The control method of the cooking pot device according to the present application, the cooking pot device can specifically be devices such as rice cookers and pressure cookers. This control method can be used for cooking mung bean soup, etc. Among them, its control process is as follows: The user starts the corresponding function file to achieve the first input. The device responds to the first input and starts heating the ingredients until the device detects a preset condition. Among them, the preset condition can be that the state of the ingredients reaches the target state, or the cooking duration meets the duration requirement. After that, the exhaust component can be controlled to perform the exhaust operation in a cycle. Specifically, the exhaust operation can specifically be: controlling the exhaust component to exhaust steam once every first duration, and the duration of each steam exhaust is the second duration. This exhaust method is intermittent exhaust, that is, exhaust for a period of time, stop for a period of time, and then continue to exhaust, and keep cycling until the exhaust ends. In this cooking method, the ingredients can be cooked through heating, and through the subsequent exhaust operation, the ingredients can be made to tumble and collide, so that the ingredients and water can be fully integrated, thereby improving the viscosity of the ingredients and avoiding the phenomenon of solid-liquid separation of the cooked ingredients. This cooking method is particularly suitable for preparing foods such as mung bean soup. Experiments show that the mung bean soup cooked by this method has a significantly increased sand output rate, a greenish color, and a significantly decreased red value.

[0012] Optionally, the first duration is greater than or equal to 20 seconds and less than or equal to 30 seconds, and the second duration is greater than or equal to 0.2 seconds and less than or equal to 10 seconds.

[0013] In this technical solution, during the exhaust operation, the interval between two exhausts cannot be too long, and the duration of each steam exhaust should be short, so as to ensure the sand output rate of the ingredients by quickly switching between exhaust and pressure holding.

[0014] Optionally, the first duration is 20 seconds - 30 seconds, for example, 10 seconds. The second duration is 0.2 seconds - 10 seconds, for example, 5 seconds. With this setting, the interval between two exhausts and the time of each exhaust are very short, so it is equivalent to implementing the "point exhaust" operation, and this method can ensure the sand output rate, ensure the greenish color of the ingredients, and reduce the red value.

[0015] Optionally, the cooking pot device further includes a stirring device, and the control method further includes: in response to the first input, while controlling the heating device to heat the ingredients, controlling the stirring device to stir the ingredients.

[0016] In this technical solution, the ingredients can be stirred throughout the process or in some stages by the stirring device, and the stirring process can be continuous stirring or intermittent stirring. By stirring the ingredients, the collision effect of the ingredients can be further improved, so as to further improve the sand output rate, further reduce the red value, and ensure the greenish color of the ingredients.

[0017] Optionally, the step of controlling the stirring device to stir the food ingredients includes: controlling the stirring device to stir in one direction.

[0018] Among them, when stirring the food ingredients, it can be stirred in one direction along a certain direction. This method can improve the cooking effect of the food ingredients.

[0019] Optionally, the step of controlling the stirring device to stir the food ingredients includes: controlling the stirring device to stir alternately in forward and reverse directions.

[0020] Among them, when stirring the food ingredients, it is preferably stirred in one direction. Of course, it can also be stirred alternately in forward and reverse directions.

[0021] Optionally, the step of controlling the stirring device to stir the food ingredients includes: controlling the stirring device to stir the food ingredients at a rotation speed of 28 rpm - 50 rpm.

[0022] When stirring the food ingredients, it is necessary to reasonably control the stirring speed. If the stirring speed is too fast, it will increase energy consumption and cause the food ingredients to be beaten too finely. If the speed is too slow, the stirring effect cannot be ensured. Therefore, it is best for the stirring device to stir at a rotation speed of 28 rpm - 50 rpm. Among them, rpm is the unit of rotation speed, and its meaning is revolutions per minute. Among them, when stirring the food ingredients, at each stage of cooking, the stirring speed can be set to different rotation speed values according to actual needs. Of course, it can also be stirred at the same rotation speed throughout the process.

[0023] Optionally, the preset conditions include at least one of the following: the cooking duration is greater than the third duration; the duration from the end of cooking is less than the fourth duration; the state of the food ingredients meets the target state.

[0024] In this technical solution, before performing the exhaust operation, it is necessary to ensure that the food ingredients are in a semi-cooked state, that is, relatively soft, but not overly mushy, nor overly raw. Only in this way can the food ingredients be ensured to fully form a paste through the subsequent exhaust operation. Therefore, when to perform the exhaust operation is very crucial. In the actual process, the duration required to cook the food ingredients to the above state can be confirmed in advance, and then the state of the food ingredients can be ensured according to the cooking duration, that is, the cooking duration, and this can be used as the control condition for starting the exhaust operation. Of course, the remaining cooking duration can also be obtained by subtracting the required duration from the total cooking duration, and then the remaining cooking duration can be used as the control condition for starting the exhaust operation. Of course, a food ingredient state recognition device, such as a graphic recognition device, can also be set on the product to obtain the current state of the food ingredients, and then determine when to start the exhaust according to the detected image. In addition, a parameter detection device can also be used to detect the content of a certain substance in the food ingredients, and then determine when to start the exhaust operation according to the content. In short, the judgment conditions for performing the exhaust operation are diverse, and appropriate judgment conditions can be selected according to different products.

[0025] An embodiment of the first aspect of the present application provides a control device for a cooking pot device. The cooking pot device includes a heating device and an exhaust assembly. The control device includes: a receiving unit for receiving a first input; a response unit for controlling the heating device to heat the food ingredients in response to the first input; and a control unit for controlling the exhaust assembly to perform an exhaust operation cyclically when a preset condition is met. The exhaust operation includes exhausting steam once every first time period, and the duration of each steam exhaust is a second time period.

[0026] According to the control device of the cooking pot device of the present application, the cooking pot device may specifically be a rice cooker, a pressure cooker, or other devices. This control method can be used for cooking mung bean soup, etc. Among them, the control process is as follows: The user starts the corresponding function file to achieve the first input. The device responds to the first input and starts heating the food ingredients until the device detects a preset condition. Among them, the preset condition may be that the state of the food ingredients reaches the target state, or the cooking duration meets the duration requirement. Thereafter, the exhaust assembly can be controlled to perform the exhaust operation cyclically. Specifically, the exhaust operation may specifically be: controlling the exhaust assembly to exhaust steam once every first time period, and the duration of each steam exhaust is a second time period. This exhaust method is intermittent exhaust, that is, exhaust for a period of time, stop for a period of time, and then continue to exhaust, cycling until the exhaust ends. In this cooking method, the food ingredients can be cooked through heating, and through the subsequent exhaust operation, the food ingredients can be made to roll and collide, so that the food ingredients and water can be fully integrated, thereby improving the viscosity of the food ingredients and avoiding the phenomenon of solid-liquid separation of the cooked food ingredients. This cooking method is particularly suitable for preparing foods such as mung bean soup. Experiments show that the sand yield of the mung bean soup cooked by this method is significantly improved, the color is green, and the red value is significantly decreased.

[0027] In a third aspect, an embodiment of the present application provides an electronic device, including: a memory storing a program or instructions, and a processor that, when executing the program or instructions, implements the steps of the control method for the cooking pot device provided in any solution of the first aspect.

[0028] According to the electronic device of the present application, since it can implement the steps of the control method for the cooking pot device provided in any solution of the first aspect. Therefore, the electronic device has all the beneficial effects of the control method for the cooking pot device provided in any solution of the first aspect.

[0029] In a fourth aspect, an embodiment of the present application provides a readable storage medium, on which a program or instructions are stored, and when the program or instructions are executed, the steps of the control method for the cooking pot device provided in any solution of the third aspect are implemented.

[0030] Since the readable storage medium can implement the steps of the control method of the pot cooking device provided by any solution of the first aspect. Therefore, the readable storage medium has all the beneficial effects of the control method of the pot cooking device provided by any solution of one aspect.

[0031] In a fifth aspect, an embodiment of the present application provides a pot cooking device, including: a control device of the pot cooking device provided by the second aspect, and / or an electronic device provided by any solution of the third aspect; and / or a readable storage medium provided by any solution of the fourth aspect.

[0032] 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. Therefore, it also has all the beneficial effects of the control device, electronic device or readable storage medium of the pot cooking device.

[0033] In a sixth aspect, an embodiment of the present application provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor, and the processor is used to run a program or instruction to implement the control method as in the first aspect.

[0034] Additional aspects and advantages of the present application will be given in part in the following description, become apparent in part from the following description, or be learned through the practice of the present application. Description of the Drawings

[0035] The above and / or additional aspects and advantages of the present application will become apparent and easy to understand from the description of the embodiments in conjunction with the following drawings, where:

[0036] Figure 1 is one of the flow diagrams of the control method of the pot cooking device according to an embodiment of the present application;

[0037] Figure 2 is another flow diagram of the control method of the pot cooking device according to an embodiment of the present application;

[0038] Figure 3 is the block diagram of the control device of the pot cooking device according to an embodiment of the present application;

[0039] Figure 4 shows the technological process of preparing mung bean paste based on the embodiment of the present application;

[0040] Figure 5 shows the technological process of preparing mung bean paste in the existing solution;

[0041] Figure 6 is the block diagram of the electronic device according to an embodiment of the present application;

[0042] Figure 7Schematic diagram of the hardware structure of an electronic device according to an embodiment of the present application. Detailed implementation manners

[0043] Embodiments of the present application will be described in detail below. 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 by referring 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 in the present application without creative efforts fall within the scope of protection of the present application.

[0044] The following is combined with Figures 1 to 7 A pot - type cooking device according to an embodiment of the present application, its control method, device and readable storage medium are described.

[0045] An embodiment of the first aspect of the present application provides a control method for a pot - type cooking device. The pot - type cooking device includes a heating device and an exhaust assembly. As Figure 1 shown, the control method includes:

[0046] S102, receiving a first input;

[0047] S104, in response to the first input, controlling the heating device to heat the ingredients;

[0048] S106, when a preset condition is satisfied, controlling the exhaust assembly to perform an exhaust operation in a loop. The exhaust operation includes: exhausting steam once every first time period, and the duration of each steam exhaust is the second time period.

[0049] The control method of the cooking pot device according to the present application, the cooking pot device can be specifically an electric rice cooker, a pressure cooker and other devices. This control method can be used for cooking mung bean soup and the like. Among them, the control process is as follows: the user starts the corresponding function file to achieve the first input. The device responds to the first input and starts heating the ingredients until the device detects a preset condition. Among them, the preset condition can be that the state of the ingredients reaches the target state, or the cooking duration meets the duration requirement. After that, the exhaust component can be controlled to perform the exhaust operation in a cycle. Specifically, the exhaust operation can be specifically: controlling the exhaust component to exhaust steam once every first duration, and the duration of each steam exhaust is the second duration. This exhaust method is intermittent exhaust, that is, exhaust for a period of time, stop for a period of time, and then continue to exhaust, and keep cycling until the exhaust ends. In this cooking method, the ingredients can be cooked through heating, and through the subsequent exhaust operation, the ingredients can be made to roll and collide, so that the ingredients and water can be fully integrated, thereby improving the viscosity of the ingredients and avoiding the phenomenon of solid-liquid separation of the cooked ingredients. This cooking method is particularly suitable for preparing foods such as mung bean soup. Experiments show that the mung bean soup cooked by this method has a significantly improved sand output rate, a greenish color, and a significantly reduced red value.

[0050] Optionally, the first duration is greater than or equal to 20 seconds and less than or equal to 30 seconds, and the second duration is greater than or equal to 0.2 seconds and less than or equal to 10 seconds.

[0051] In this technical solution, during the exhaust operation, the interval between two exhausts cannot be too long, and the duration of each steam exhaust should be short, so as to ensure the sand output rate of the ingredients by quickly switching between exhaust and pressure keeping.

[0052] Optionally, the first duration is 20 seconds - 30 seconds, for example, 10 seconds. The second duration is 0.2 seconds - 10 seconds, for example, 5 seconds. With this setting, the interval between two exhausts and the time of each exhaust are very short, so it is equivalent to implementing the "point exhaust" operation, and this method can ensure the sand output rate, ensure the greenish color of the ingredients, and reduce the red value.

[0053] Optionally, as Figure 2 shown, the cooking pot device further includes a stirring device. In addition to the steps of S102, S104 and S106 described above, the control method further includes:

[0054] S105, in response to the first input, controlling the stirring device to stir the ingredients.

[0055] In this technical solution, the ingredients can be stirred throughout the process or in some stages by a stirring device. The stirring process can be continuous stirring or intermittent stirring. By stirring the ingredients, the collision effect of the ingredients can be further improved, thereby further increasing the sand output rate and further reducing the red value to ensure that the color of the ingredients is green.

[0056] Optionally, the step of controlling the stirring device to stir the ingredients includes: controlling the stirring device to stir in one direction.

[0057] Among them, when stirring the ingredients, it can be stirred in one direction, and this method can improve the cooking effect of the ingredients.

[0058] Optionally, the step of controlling the stirring device to stir the ingredients includes: controlling the stirring device to stir alternately in the forward and reverse directions.

[0059] Among them, when stirring the ingredients, it is preferably stirred in one direction. Of course, it can also be stirred alternately in the forward and reverse directions.

[0060] Optionally, the step of controlling the stirring device to stir the ingredients includes: controlling the stirring device to stir the ingredients at a rotation speed of 28 rpm - 50 rpm.

[0061] When stirring the ingredients, it is necessary to reasonably control the stirring speed. If the stirring speed is too fast, it will increase energy consumption and cause the ingredients to be beaten too finely. If the speed is too slow, the stirring effect cannot be ensured. Therefore, it is best for the stirring device to stir at a rotation speed of 28 rpm - 50 rpm. Among them, rpm is the unit of rotation speed, and its meaning is revolutions per minute. Among them, when stirring the ingredients, at each stage of cooking, the stirring speed can be set to different rotation speed values according to actual needs. Of course, it can also be stirred at the same rotation speed throughout the process.

[0062] Optionally, the preset conditions include at least one of the following: the cooking duration is greater than the third duration; the duration until the end of cooking is less than the fourth duration; the state of the ingredients meets the target state.

[0063] In this technical solution, before performing the exhaust operation, it is necessary to ensure that the food ingredients are in a semi-cooked state, that is, they are relatively soft, but not overly mushy, nor overly raw. Only in this way can the food ingredients be ensured to fully form sand through the subsequent exhaust operation. Therefore, when to perform the exhaust operation is very crucial. In the actual process, the duration required to cook the food ingredients to the above state can be confirmed in advance, and then according to the cooked duration, that is, the cooking duration, the state of the food ingredients can be ensured, and this can be used as the control condition for starting the exhaust operation. Of course, the remaining cooking duration can also be obtained by subtracting the required duration from the total cooking duration, and then the remaining cooking duration can be used as the control condition for starting the exhaust operation. Of course, a food ingredient state recognition device, such as a graphic recognition device, can also be set on the product to obtain the current state of the food ingredients, and then determine when to start the exhaust according to the detected image. In addition, a parameter detection device can also be used to detect the content of a certain substance in the food ingredients, and then determine when to start the exhaust operation according to the content. In short, there are various judgment conditions for performing the exhaust operation, and appropriate judgment conditions can be selected according to different products.

[0064] As Figure 3 shown, an embodiment of the first aspect of the present application proposes a control device 300 for a pot-type cooking device. The pot-type cooking device includes a heating device and an exhaust assembly. The control device 300 includes: a receiving unit 310, configured to receive a first input; a response unit 320, configured to control the heating device to heat the food ingredients in response to the first input; and a control unit 330, configured to control the exhaust assembly to repeatedly perform an exhaust operation when a preset condition is met. The exhaust operation includes: exhausting steam once every first duration, and the duration of each steam exhaust is a second duration.

[0065] The control device 300 of the pot-type cooking equipment according to the present application, the pot-type cooking equipment can be specifically an electric rice cooker, a pressure cooker and other equipment. This control method can be used for cooking mung bean soup and the like. Among them, the control process is as follows: the user starts the corresponding function file to achieve the first input. The device responds to the first input and starts heating the ingredients until the device detects a preset condition. Among them, the preset condition can be that the state of the ingredients reaches the target state, or the cooking duration meets the duration requirement. After that, the exhaust component can be controlled to perform the exhaust operation cyclically. Specifically, the exhaust operation can be specifically: controlling the exhaust component to exhaust steam once every first duration, and the duration of each exhaust steam is the second duration. This exhaust method is intermittent exhaust, that is, exhaust for a period of time, stop for a period of time, and then continue to exhaust, and keep cycling until the exhaust ends. In this cooking method, the ingredients can be cooked through heating, and through the later exhaust operation, the ingredients can be made to roll and collide, so that the ingredients and water can be fully integrated, thereby improving the viscosity of the ingredients and avoiding the phenomenon of solid-liquid separation of the cooked ingredients. This cooking method is especially suitable for preparing foods such as mung bean soup. Experiments show that the mung bean soup cooked by this method has a significantly improved sand output rate, a greenish color, and a significantly decreased red value.

[0066] Taking the preparation of mung bean soup as an example, the control method of the present application will be further introduced below.

[0067] Mung bean soup, as a moistening drink, is quite common in daily diet. The mung bean soup cooked by the existing pressure cooker has problems such as oxidation and discoloration to yellow or red, low sand output rate or even no sand output. To solve the above problems, this embodiment optimizes the existing mung bean soup program through changes in the following two aspects.

[0068] 1. Add a stirring module at the bottom to stir and promote sand output.

[0069] 2. Change the exhaust mode of the exhaust valve to further promote sand output.

[0070] In this embodiment, the cooking utensil stirs the mung bean soup unidirectionally throughout the whole process, and during the cooking stage after pressure keeping, the electromagnet, the exhaust push rod, and the exhaust valve jointly execute the process point exhaust setting, which promotes the sand output of mung beans while protecting the color and improving it. The specific operation is as follows:

[0071] Select the mung bean soup function file on the cooking utensil, put mung beans and water into the inner pot at a ratio of 1:10, the cooking time is 40 minutes, the cooking utensil starts the program, the motor and the stirring paddle perform unidirectional stirring throughout the whole process, and the rotation speed is 28 rpm - 50 rpm; starting from the 20-minute countdown, the electromagnet, the exhaust push rod, and the exhaust valve jointly act to execute the process point exhaust, the electromagnet pushes the exhaust push rod, and the exhaust valve starts to exhaust. The operation parameters of the point exhaust are set as follows: exhaust once every 25 seconds, and the duration of each exhaust is 0.5 seconds until the cooking ends.

[0072] Among them, Figure 4 shows the technological process of preparing mung bean paste based on the embodiments of the present application. The specific process includes:

[0073] S1, the electric hot plate is heated, and at the same time, the motor drives the stirrer to stir.

[0074] S2, the pressure switch controls the boost pressure, and at the same time, the motor drives the stirrer to stir. Among them, the pressure switch is arranged on the power control loop of the heating device. Through this pressure switch, the power-on situation of the heating device can be controlled, so as to realize the power control of the heating device, and thus ensure that the product continuously boosts pressure.

[0075] S3, the pressure switch controls the pressure holding, and at the same time, the motor drives the stirrer to stir. After the required pressure of the ingredients is reached inside the product, the power control of the heating device can be controlled through the pressure switch to ensure that the product enters the pressure holding stage, so that the rapid cooking of the ingredients can be achieved through a stable pressure.

[0076] S4, the electromagnet and the exhaust ejector act jointly, and then point discharge is carried out during the pressure holding process. After that, the exhaust valve opens for exhaust, and the exhaust valve closes without exhaust, and then it circulates. At the same time, the motor drives the stirrer to stir.

[0077] S5, reduce the pressure, and at the same time, the motor drives the stirrer to stir.

[0078] Figure 5 shows the technological process of preparing mung bean paste in the existing solution.

[0079] The following Table 1 shows the comparison between the technological process of mung bean paste in the existing solution and the technological process of mung bean paste in the above-mentioned embodiments of the present application:

[0080] Table 1

[0081]

[0082] As can be seen from Table 1, for the technological process of the embodiments of the present application, the prepared mung bean paste not only has a higher sand output rate, lower red value, but also has a greenish color.

[0083] Such as Figure 6 shown, the electronic device 600 according to some embodiments of the present application includes: a memory 610, the memory 610 stores programs or instructions, and a processor 620. When the processor 620 executes the programs or instructions, it realizes the steps of the control method provided by any one of the solutions in the first aspect.

[0084] In the embodiments of the present application, since the electronic device 600 can realize 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.

[0085] 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.

[0086] According to some embodiments of the present application, a readable storage medium stores a program or instructions. When the program or instructions are executed, the steps of the image processing method provided by any solution of the first aspect are implemented.

[0087] 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.

[0088] 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 (ROM), a random access memory (RAM), a magnetic disk, or an optical disk, etc.

[0089] According to some embodiments of the present application, a cooking device of the pot type includes the control device provided by any solution of the second aspect, or the above-mentioned readable storage medium, or the above-mentioned electronic device. At this time, the cooking device of the pot type has all the beneficial effects of the control device, or the above-mentioned readable storage medium, or the above-mentioned electronic device.

[0090] Figure 7 It is a schematic diagram of the hardware structure of an electronic device for implementing the embodiments of the present application.

[0091] 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, etc.

[0092] 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 may be logically connected to the processor 2010 through a power management system, so as to implement functions such as management of charging, discharging, and power consumption management through the power management system. Figure 7 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.

[0093] Among them, the user input unit 2007 receives a first input;

[0094] 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;

[0095] The user input unit 2007 receives a second input to a target operation node among the operation nodes;

[0096] The processor 2010 generates an adjusted simulated operation record in response to the second input;

[0097] Control the electronic device to run the corresponding program or function according to the simulated operation record.

[0098] Optionally, the first input includes at least one input step, and each original operation node includes an input step and a corresponding operation result;

[0099] Wherein, the operation result is: the feedback result output by the program or function of the electronic device after receiving the input step.

[0100] The input unit 2004 obtains the program or function corresponding to the first input;

[0101] The memory 2009 records each input step and the corresponding operation result respectively according to the input order of the input steps;

[0102] The processor 2010 correspondingly saves the program or function, input steps, and operation results corresponding to the first input according to the input order, and forms an original operation record.

[0103] Optionally, the display unit 2006 displays an identifier associated with the original operation record;

[0104] The user input unit 2007 receives a third input to the identifier;

[0105] The display unit 2006 displays the original operation nodes in the original operation record in the input order in response to the third input.

[0106] 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;

[0107] 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;

[0108] 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;

[0109] Among them, the input order corresponding to the simulation operation node is the same as the input order corresponding to the target operation node.

[0110] Optionally, the user input unit 2007 receives a running input.

[0111] In response to the running input, the processor 2010 controls the electronic device to run the corresponding program or function according to the simulation operation record.

[0112] Optionally, the processor 2010 respectively determines the simulation operation results of each simulation operation node in each of the multiple simulation operation records.

[0113] 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, the display unit 2006 displays the corresponding prompt information.

[0114] In the embodiment of the present application, by saving the user's first input and forming the original operation nodes according to each operation step, when the user makes an operation error, the user can trace back to the operation node where the error occurs and make targeted corrections. After the correction, according to the saved correct nodes and the corrected nodes, a complete operation record is formed and executed, avoiding the user from performing manual operations from the beginning. On the one hand, it realizes the quick correction of misoperations, and on the other hand, it does not require the user to re-operate, fundamentally avoiding the possibility of misoperations again and improving the user's interaction experience.

[0115] 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.

[0116] The display unit 2006 may include a display panel 5122, and the display panel 5122 may be configured in the form of a liquid crystal display, an organic light emitting diode, etc. The user input unit 2007 includes a touch panel 5142 and other input devices 5144. The touch panel 5142 is also referred to as 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, switch keys, etc.), a trackball, a mouse, and a joystick, which will not be elaborated here. The memory 2009 may be used to store software programs and various data, including but not limited to application programs and operating systems. The processor 2010 may integrate an application processor and a modem processor. Among them, the application processor mainly processes the operating system, user interface, application programs, etc., and the modem processor mainly processes wireless communication. It can be understood that the above-mentioned modem processor may not be integrated into the processor 2010 either.

[0117] Another embodiment of the present application further provides a chip, which includes a processor and a communication interface. The communication interface is coupled to the processor. The processor is used to run programs or instructions to implement each process of the control method embodiment of the above-mentioned cooking device of the pot type, and can achieve the same technical effect. To avoid repetition, it will not be elaborated here.

[0118] 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.

[0119] In the description of this specification, the description with reference to terms such as "one embodiment", "some embodiments", "schematic embodiments", "examples", "specific examples", or "some examples" means that the specific features, structures, materials, or characteristics described in connection with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic expressions of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials, or characteristics described may be combined in a suitable manner in any one or more embodiments or examples.

[0120] 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. The scope of the present application is defined by the claims and their equivalents.

Claims

1. A control method for a pot-type cooking device, It is characterized in that The pot cooking device comprises a heating device and an exhaust assembly, and the control method comprises: receiving a first input; In response to the first input, controlling the heating device to heat the food; When the preset conditions are met, the exhaust component is controlled to cyclically perform an exhaust operation, wherein the exhaust operation includes exhausting steam once every a first time period, and each exhaust operation lasts for a second time period.

2. The control method of the pot cooking device according to claim 1, It is characterized in that The first duration is greater than or equal to 20 seconds and less than or equal to 30 seconds, and the second duration is greater than or equal to 0.2 seconds and less than or equal to 10 seconds.

3. The control method of the pot cooking device according to claim 1, It is characterized in that The pot cooking device further includes a stirring device, and the control method further includes: In response to the first input, the heating device is controlled to heat the food, while the stirring device is controlled to stir the food.

4. The control method of the pot cooking device according to claim 3, It is characterized in that The step of controlling the stirring device to stir the food comprises: The stirring device is controlled to stir in one direction.

5. The control method of the pot cooking device according to claim 3, It is characterized in that The step of controlling the stirring device to stir the food comprises: The stirring device is controlled to stir alternately in forward and reverse directions.

6. The control method of the pot cooking device according to claim 3, It is characterized in that The step of controlling the stirring device to stir the food comprises: The stirring device is controlled to stir the ingredients at a rotation speed of 28 rpm-50 rpm.

7. The control method of a pot cooking device according to any one of claims 1 to 6, It is characterized in that The preset condition includes at least one of the following: The cooking duration is longer than the third duration; The time until the cooking is finished is less than the fourth time; The state of the food satisfies the target state.

8. A control device for a pot-type cooking device, It is characterized in that The pot cooking device comprises a heating device and an exhaust assembly, and the control device comprises: A receiving unit, configured to receive a first input; a response unit, configured to control the heating device to heat food in response to the first input; The control unit is used to control the exhaust component to cyclically perform an exhaust operation when a preset condition is met. The exhaust operation includes: exhausting steam once every a first time period, and the duration of each exhaust is a second time period.

9. An electronic device, It is characterized in that include: A memory storing programs or instructions; A processor, wherein when the processor executes the program or the instruction, the steps of the control method of the pot cooking device as described in any one of claims 1 to 7 are implemented.

10. 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 1 to 7 are implemented.

11. A pot cooking device, It is characterized in that include: The control device for a pot cooking device as claimed in claim 8; and / or The electronic device as claimed in claim 9; and / or The readable storage medium as claimed in claim 10.

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