Cooking control method and device, equipment and storage medium

Abstract

The invention discloses a cooking control method, device and equipment and a storage medium, the cooking control method is applied to the cooking equipment, the cooking equipment comprises a pot body, a cooking pot, a heating device and a circulating fan, the cooking pot, the heating device and the circulating fan are located in the pot body, the heating device is located between the cooking pot and the pot body, and the circulating fan is opposite to a pot opening of the cooking pot. The cooking control method comprises the steps of obtaining a cooking instruction; in response to the cooking instruction, controlling a heating device to heat a cooking pot so as to enable the cooking equipment to enter a water absorption cooking stage; the heating device is controlled to work in a preset mode according to the pot body temperature of the cooking pot, so that the pot body temperature is within a preset temperature interval in the water absorption cooking stage; according to the cooking equipment, the circulating fan is controlled to work, the circulating fan drives air in the cooking pot to flow when working so as to stir liquid and food, diffusion of stale taste in the food is accelerated, and the stale taste removing effect of the cooking equipment is improved. In the water absorption cooking stage, the temperature of the pot body is kept within the preset temperature interval, and therefore food can absorb water more sufficiently.

Description

Technical Field

[0001] The present application relates to the technical field of electrical appliance control, and more particularly, to a cooking control method, device, equipment and storage medium. Background Art

[0002] With the continuous development of cooking equipment, people have higher requirements for cooking equipment.

[0003] Currently, when cooking equipment cooks food, the food is prone to emitting stale odors, affecting the taste of the food and resulting in a poor user experience. Summary of the Invention

[0004] In view of the above problems, the present application proposes a cooking control method, device, equipment and storage medium to improve the above problems.

[0005] In a first aspect, an embodiment of the present application provides a cooking control method, which is applied to cooking equipment. The cooking equipment includes a pot body, and a cooking pot, a heating device and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan is opposite to the mouth of the cooking pot. The cooking control method includes: obtaining a cooking instruction; in response to the cooking instruction, controlling the heating device to heat the cooking pot so that the cooking equipment enters a water absorption cooking stage; controlling the heating device to work in a preset mode according to the temperature of the pot body of the cooking pot so that the temperature of the pot body is within a preset temperature range during the water absorption cooking stage; controlling the circulation fan to work.

[0006] In some embodiments, controlling the heating device to work in a preset mode according to the temperature of the pot body of the cooking pot includes: controlling the heating device to heat the cooking pot until the temperature of the pot body is greater than or equal to a first preset temperature and then stopping heating the cooking pot.

[0007] In some embodiments, controlling the heating device to work in a preset mode according to the temperature of the pot body of the cooking pot further includes: if the heating device stops heating the cooking pot, monitoring the temperature of the pot body; if the temperature of the pot body is less than or equal to a second preset temperature, controlling the heating device to heat the cooking pot, and the second preset temperature is less than the first preset temperature.

[0008] In some embodiments, the cooking control method further includes: if the temperature of the pot body is greater than or equal to the first preset temperature, controlling the circulation fan to work in a first mode; if the temperature of the pot body is less than or equal to the second preset temperature, controlling the circulation fan to work in a second mode, and the rotation speed of the circulation fan in the second mode is less than that in the first mode, and the first preset temperature is greater than the second preset temperature.

[0009] In some embodiments, the cooking control method further includes: obtaining the water absorption duration when the cooking equipment enters the water absorption cooking stage; if the water absorption duration is greater than or equal to a preset duration, controlling the cooking equipment to enter the next cooking stage after the water absorption cooking stage.

[0010] In some embodiments, the cooking control method further includes: if the water absorption duration is less than a preset duration, controlling the heating device to operate in a preset mode according to the temperature of the cooking pot body, so that the temperature of the cooking pot body is within a preset temperature range during the water absorption cooking stage.

[0011] In some embodiments, controlling the heating device to operate in a preset mode according to the temperature of the cooking pot body includes: if the temperature of the cooking pot body is greater than or equal to a first preset temperature, controlling the heating device to operate at a first power; if the temperature of the cooking pot body is less than or equal to a second preset temperature, controlling the heating device to operate at a second power, and the second power is greater than the first power; if the temperature of the cooking pot body is less than the first preset temperature and greater than the second preset temperature, controlling the heating device to operate at the first power, or at the second power, or stop working.

[0012] In some embodiments, controlling the circulation fan to operate includes: controlling the circulation fan to operate periodically.

[0013] In a second aspect, an embodiment of the present application provides a cooking control device, which is applied to a cooking device. The cooking device includes a pot body, and a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot. The cooking control device includes an acquisition module, a first control module, a second control module, and a third control module; the acquisition module is used to acquire a cooking instruction; the first control module is used to control the circulation fan to operate and control the heating device to heat the cooking pot in response to the cooking instruction, so that the cooking device enters the water absorption cooking stage; the second control module is used to control the heating device to operate in a preset mode according to the temperature of the cooking pot body, so that the temperature of the cooking pot body is within a preset temperature range during the water absorption cooking stage; the third control module is used to control the circulation fan to operate.

[0014] In a third aspect, an embodiment of the present application provides a cooking device, which includes a pot body, a cooking pot, a heating device, a circulation fan, at least one processor, and a memory communicatively connected to the at least one processor; wherein, the cooking pot, the heating device, and the circulation fan are located inside the pot body, the heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot; the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor, so that the at least one processor can execute the cooking control method in any of the above embodiments.

[0015] In a fourth aspect, an embodiment of the present application further provides a computer-readable storage medium, in which program code is stored, and the program code can be called by a processor to execute the cooking control method in any of the above embodiments.

[0016] In the cooking control method, device, equipment, and storage medium provided by the present application, the cooking control method is applied to a cooking device. The cooking device includes a pot body, a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan is opposite to the mouth of the cooking pot. The cooking control method includes: obtaining a cooking instruction; in response to the cooking instruction, controlling the heating device to heat the cooking pot so that the cooking device enters the water absorption cooking stage; controlling the heating device to work in a preset mode according to the temperature of the pot body of the cooking pot so that the temperature of the pot body is within a preset temperature range during the water absorption cooking stage; controlling the circulation fan to work, so that when the circulation fan works, it can drive the air flow inside the cooking pot to stir the liquid and food inside the cooking pot, which helps to accelerate the dissipation of the stale smell in the food, improves the de-staling effect of the cooking device, and the circulation fan can be used for air frying and can also stir the rice-water mixture by wind when cooking rice, quickly discharge the air between the rice grains, and at the same time accelerate the dissolution of the starch on the surface of the rice, make the water infiltrate into the rice interior faster, and accelerate the water absorption process, thereby shortening the cooking time. Compared with the method of blowing air into the cooking pot by a blower and a ventilation duct in the related art, the implementation mode of the present application directly uses the circulation fan of the cooking device itself to efficiently stir the liquid and food inside the cooking pot when it works to accelerate the dissipation of the stale smell, further improving the de-staling effect of the cooking device. Moreover, the cooking device monitors the temperature of the pot body so that the cooking device can work in a preset mode during the water absorption cooking stage, so that the temperature of the pot body can be maintained within a preset temperature range, so that the food can fully absorb water during the water absorption cooking stage. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following will briefly introduce the drawings required for description in the embodiments. Obviously, the drawings in the following description are only some embodiments of the present application, rather than all embodiments. Based on the embodiments of the present application, all other embodiments and drawings obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0018] Figure 1 The structural schematic diagram of the cooking device provided by the embodiment of the present application is shown.

[0019] Figure 2 Shows Figure 1 Another structural schematic diagram of the cooking device.

[0020] Figure 3 The flowchart of the cooking control method provided by the embodiment of the present application is shown.

[0021] Figure 4 The structural schematic diagram of the cooking control device provided by the embodiment of the present application is shown.

[0022] Figure 5 The structural schematic diagram of a cooking device provided by another embodiment of the present application is shown.

[0023] Figure 6 The structural block diagram of a computer-readable storage medium provided by an embodiment of the present application is shown. Detailed implementation manners

[0024] In order to enable those skilled in the art to better understand the solution of the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present application.

[0025] With the continuous development of cooking devices, people have higher requirements for cooking devices.

[0026] Currently, when cooking food, the food is prone to emitting stale odors, which affects the taste of the food and results in a poor user experience.

[0027] In the related art, a ventilation duct communicating with the cooking pot is usually provided on the pot body of the cooking device, and a blower is arranged inside one end of the ventilation duct. When the blower rotates, air is blown into the cooking pot through the ventilation duct to achieve the effect of removing stale odors. However, the effect of removing stale odors in this way is poor.

[0028] To address the above problems, the inventors have proposed a cooking control method, apparatus, device, and storage medium provided in the embodiments of the present application. The cooking control method is applied to a cooking device, which includes a pot body, a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot. The cooking control method includes: obtaining a cooking instruction; in response to the cooking instruction, controlling the heating device to heat the cooking pot so that the cooking device enters the water absorption cooking stage; controlling the heating device to operate in a preset mode according to the temperature of the cooking pot body so that the temperature of the cooking pot body is within a preset temperature range during the water absorption cooking stage; controlling the circulation fan to operate, so that when the circulation fan operates, it can drive the air flow inside the cooking pot to stir the liquid and food inside the cooking pot, which helps to accelerate the dissipation of stale flavors in the food, improves the de-staling effect of the cooking device, and the circulation fan can be used for air frying and can also stir the rice-water mixture by air when cooking rice, quickly expel the air between the rice grains, dissolve the starch on the surface of the rice faster, and make the water soak into the rice interior faster, accelerating the water absorption process and thus shortening the cooking time. Compared with the method of blowing air into the cooking pot through a blower and a ventilation duct in the related art, the implementation manner of the present application directly uses the circulation fan inherent in the cooking device and is arranged at the mouth of the cooking pot. When the circulation fan operates, it can efficiently stir the liquid and food inside the cooking pot to accelerate the dissipation of stale flavors and further improve the de-staling effect of the cooking device. Moreover, the cooking device monitors the temperature of the cooking pot body so that the cooking device can operate in a preset mode during the water absorption cooking stage, so that the temperature of the cooking pot body can be maintained within a preset temperature range, thereby enabling the food to fully absorb water during the water absorption cooking stage.

[0029] Next, the technical solutions in the embodiments of the present application will be clearly and completely described with reference to the accompanying drawings in the embodiments of the present application.

[0030] Please refer to Figures 1 to 2 , an embodiment of the present application provides a cooking device 100, which includes a pot body 110, a cooking pot 120, a heating device 130, and a circulation fan 140. The cooking pot 120, the heating device 130, and the circulation fan 140 are all located inside the pot body 110. The heating device 130 is located between the pot body 110 and the cooking pot 120 to heat the cooking pot 120. The circulation fan 140 faces the mouth of the cooking pot 120, so that when the circulation fan 140 operates, it can blow air into the cooking pot 120 to drive the air flow inside the cooking pot 120 to stir the liquid and food inside the cooking pot 120, thereby accelerating the dissipation of stale flavors in the food and improving the de-staling effect of the cooking device 100.

[0031] Among them, the cooking device 100 can be an air fryer, an oven, a rice cooker, a stewing pot, an electric pressure cooker, a steam rice cooker, etc., and this application does not limit this. For ease of description, the following takes the cooking device 100 as an air fryer as an example for explanation.

[0032] In some embodiments, the pot body 110 can include a pot main body 111 and a pot cover body 113. The pot cover body 113 can be covered on the pot main body 111, and the cooking pot 120, the heating device 130, and the circulation fan 140 are all located between the pot cover body 113 and the pot main body 111.

[0033] In some embodiments, there can be various connection methods between the pot main body 111 and the pot cover body 113. For example, the pot cover body 113 can be hinged to the pot main body 111, or the pot cover body 113 and the pot main body 111 can also be separate structures, or other connection methods can also be adopted between the pot main body 111 and the pot cover body 113.

[0034] In some embodiments, a heating space can be provided in the pot main body 111, and both the heating device 130 and the cooking pot 120 are located in the heating space.

[0035] In some embodiments, the heating device 130 can be located between the bottom wall of the cooking pot 120 and the bottom wall of the pot body 110, so that the food in the cooking pot 120 is more easily heated.

[0036] In some other embodiments, the heating device 130 can also be located between the side wall of the cooking pot 120 and the side wall of the pot body 110.

[0037] In some other embodiments, the number of the heating devices 130 can be multiple, and the multiple heating devices 130 can be distributed between the bottom wall of the cooking pot 120 and the bottom wall of the pot body 110, and between the side wall of the cooking pot 120 and the side wall of the pot body 110, so as to improve the heating efficiency and the cooking speed of the cooking device 100.

[0038] In some embodiments, the heating device 130 can be a heating tube, a heating plate, an electromagnetic heating element or other heating elements or devices.

[0039] In some embodiments, the circulation fan 140 can be connected to the pot cover body 113. It can be understood that when the pot cover body 113 is covered on the pot main body 111, the circulation fan 140 can be located inside the cooking pot 120, or the circulation fan 140 can also be located outside the cooking pot 120 and opposite to the pot mouth of the cooking pot 120, or the circulation fan 140 can also be partially located inside the cooking pot 120.

[0040] In some embodiments, the inner wall of the cooking pot 120 may be provided with a liquid capacity prompt mark for prompting the user, such as a water level line.

[0041] In some embodiments, the cooking device 100 may further include a motor. The motor may be installed inside the pot lid body 113, and the drive shaft of the motor may extend outside the pot lid body 113. The circulation fan 140 may be connected to the drive shaft, so that the motor can control the rotation of the circulation fan 140.

[0042] In some embodiments, a cooking space 121 may be provided inside the cooking pot 120, and the cooking space 121 may be used for placing food.

[0043] It can be understood that when the pot lid body 113 is covered on the pot body 111, the cooking space 121 may refer to the space between the cooking pot 120 and the pot lid body 113. When the pot lid body 113 is covered on the pot body 111, the cooking space 121 can be sealed, which helps to improve the problem of overflow during cooking of the cooking device 100.

[0044] In some embodiments, the cooking device 100 may further include a temperature detection unit. The temperature detection unit may be disposed between the cooking pot 120 and the pot body 111, so that the temperature detection unit can obtain the temperature of the pot body inside the cooking pot 120. For example, the temperature detection unit may be disposed between the side wall of the cooking pot 120 and the pot body 111, or the temperature detection unit may be disposed between the bottom wall of the cooking pot 120 and the pot body 111.

[0045] Wherein, the temperature detection unit may be a temperature detection device such as a thermistor, a temperature sensor, a thermometer, etc.

[0046] In some embodiments, the cooking device 100 may further include a timer. The timer may be used to time the duration of the cooking device during the cooking stage, or time the water absorption duration of the food in the cooking pot, etc.

[0047] In some embodiments, the pot body 110 may be provided with an exhaust hole, and the exhaust hole may discharge the steam in the cooking space 121 to play a role in pressure relief.

[0048] In some embodiments, the cooking device 100 may further include a controller. The controller may be located inside the pot body 110, and the controller may be used to control the working states of the circulation fan 140 and the heating device 130. The controller may also obtain the detection value of the temperature detection unit and control the working states of the circulation fan 140 and the heating device 130 according to the detection value, etc. The controller may be used to execute any step in the cooking control method of any of the following embodiments.

[0049] Among them, the controller can be an MCU (Microcontroller Unit), an MPU (Microprocessor Unit), a CPU (Central Processing Unit), etc.

[0050] Please refer to Figure 3 , the embodiments of the present application further provide a cooking control method, which is applied to the cooking device 100 in any of the above embodiments. The cooking control method includes step 010, step 020, and step 030.

[0051] In step 010, a cooking instruction is obtained.

[0052] In step 020, in response to the cooking instruction, the heating device is controlled to heat the cooking pot so that the cooking device enters the water absorption cooking stage.

[0053] In step 030, the heating device is controlled to work in a preset mode according to the temperature of the cooking pot body so that the temperature of the cooking pot body is within a preset temperature range during the water absorption cooking stage.

[0054] In step 040: Control the circulation fan to work.

[0055] In some embodiments, the cooking instruction can be triggered by the user. The controller interacts with the user to obtain the user's input operation, and then obtains the cooking instruction. For example, the cooking device can be provided with an interaction panel, and the user can click on the button or option related to sending the cooking instruction on the interaction panel (such as a button or a touch screen, etc.). Or the user can also trigger the cooking instruction by sending a preset specific voice, infrared control, sending a specific instruction through a mobile terminal, etc.

[0056] In some embodiments, when the cooking instruction is received, the cooking device enters the cooking mode.

[0057] In some embodiments, after the cooking is completed, the cooking device can also send a prompt of the completion of cooking to the user. For example, after the cooking is completed, a prompt sound, voice broadcast, light flashing, etc.

[0058] After the cooking device receives a cooking instruction, the cooking device controls the heating device to heat the cooking pot, so that the cooking device can enter the water absorption cooking stage, and the food can fully absorb water in the water absorption cooking stage. Moreover, after the cooking device receives a cooking instruction, the cooking device also controls the circulation fan to start working. When the circulation fan works, it can drive the air flow in the cooking pot to stir the liquid and food (such as rice grains) in the cooking pot, so that the food tumbles in the liquid, thereby accelerating the dissipation of stale flavor in the food. The dissipated stale flavor is stirred by the circulation fan to accelerate the discharge from the exhaust hole, so that the cooking device can achieve a better effect of removing stale flavor. In addition, compared with the method of using a blower and a ventilation duct to blow air into the cooking pot in the related art, in the embodiment of the present application, the circulation fan is directly arranged at the mouth of the cooking pot. When the circulation fan works, it can efficiently stir the liquid and food in the cooking pot to accelerate the dissipation of stale flavor, further improving the effect of removing stale flavor of the cooking device.

[0059] In some embodiments, after the cooking device receives a cooking instruction, the circulation fan and the heating device can start working at the same time or at different times. For example, after the cooking device receives a cooking instruction, the circulation fan starts working first and the heating device starts working later. Or after the cooking device receives a cooking instruction, the heating device starts working first and the circulation fan starts working later. Or after the cooking device receives a cooking instruction, the circulation fan and the heating device can work at the same time.

[0060] In some embodiments, the circulation fan can start working after the cooking device receives a cooking instruction, or the circulation fan can also start working after the cooking device enters the water absorption cooking stage.

[0061] In some embodiments, the cooking device can have multiple cooking stages during cooking. Taking rice cooking as an example, the cooking device can successively have a detection stage, a water absorption stage, a temperature rising stage, a boiling stage, a rice stewing stage, a heat preservation stage, and so on during rice cooking. The cooking device can detect whether the water level in the cooking pot exceeds the water level line, or detect whether the lid body and the pot body are tightly covered, or detect whether the exhaust hole is blocked, or detect whether the user adds water to the cooking pot during rice cooking, etc. in the detection stage. Among them, the water absorption cooking stage in the embodiment of the present application can refer to the water absorption stage in the above example, and the next cooking stage after the water absorption cooking stage can be the temperature rising stage.

[0062] In some embodiments, the heating power of the heating device can be different in multiple cooking stages. For example, the heating power of the heating device in the water absorption cooking stage can be less than the heating power of the heating device in the temperature rising stage.

[0063] In some embodiments, controlling the circulation fan to operate in step 040 may include: controlling the circulation fan to operate periodically. That is, step 040 may include: controlling the circulation fan to operate periodically.

[0064] After the cooking device obtains a cooking instruction, the cooking device may control the circulation fan to operate periodically, which can not only achieve the effect of removing stale air but also reduce the energy consumption of the cooking device.

[0065] In some embodiments, the periodic rotation of the circulation fan may mean that the circulation fan operates at a preset interval duration.

[0066] As an example, the interval duration may be 10 seconds, and the circulation fan starts once every 10 seconds.

[0067] As another example, the interval duration may be 20 seconds, and the circulation fan starts once every 20 seconds.

[0068] In some embodiments, the periodic rotation of the circulation fan may also mean controlling the circulation fan to rotate for a first duration and then stop rotating for a second duration, where the rotation and stop of the circulation fan alternate.

[0069] In some embodiments, the first duration and the second duration may be preset.

[0070] As an example, the first duration may be 10 seconds and the second duration may be 10 seconds, and the circulation fan operates alternately in a time cycle of rotating for 10 seconds and then stopping for 10 seconds.

[0071] As another example, the first duration may be 10 seconds and the second duration may be 20 seconds, and the circulation fan operates alternately in a time cycle of rotating for 10 seconds and then stopping for 20 seconds.

[0072] In some embodiments, the first duration and the second duration may be equal or unequal. The first duration may be greater than the second duration, and the first duration may also be less than the second duration.

[0073] In step 030, after the cooking device enters the water-absorbing cooking stage, in order to enable the food to fully absorb water, the cooking device may control the heating device to operate in a preset mode to maintain the temperature of the pot body within a preset temperature range, so that the food can fully absorb water.

[0074] In some embodiments, the heating device operating in a preset mode may mean that the heating device operates periodically, and its working principle may be substantially the same as that of the periodic operation of the circulation fan in the above embodiments, and will not be elaborated here.

[0075] In some embodiments, the heating device operating in a preset mode may also refer to adjusting the heating power of the heating device to maintain the temperature of the pot body within a preset temperature range. For example, when the temperature of the pot body exceeds or approaches the maximum value within the preset temperature range, the heating device may operate at a low power to reduce the heating efficiency. When the temperature of the pot body is lower than or approaches the minimum value within the preset temperature range, the heating device may operate at a high power to increase the heating efficiency.

[0076] In some embodiments, the preset temperature range can be preset according to requirements. For example, the preset temperature range can be set to [34°C, 35°C], [33°C, 35°C], [32°C, 35°C], or [31°C, 35°C], etc.

[0077] In the cooking control method, device, equipment, and storage medium provided by the embodiments of the present application, the cooking control method is applied to a cooking device. The cooking device includes a pot body, a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot. The cooking control method includes: obtaining a cooking instruction; in response to the cooking instruction, controlling the heating device to heat the cooking pot so that the cooking device enters the water absorption cooking stage; controlling the heating device to operate in a preset mode according to the temperature of the pot body of the cooking pot so that the temperature of the pot body is within the preset temperature range during the water absorption cooking stage; controlling the circulation fan to operate, so that when the circulation fan operates, it can drive the air flow inside the cooking pot to stir the liquid and food inside the cooking pot, which helps to accelerate the dissipation of the stale taste in the food and improves the de-staling effect of the cooking device. Compared with the related art method of blowing air into the cooking pot by a blower and a ventilation duct, in the embodiments of the present application, the circulation fan is directly arranged at the mouth of the cooking pot. When the circulation fan operates, it can efficiently stir the liquid and food inside the cooking pot to accelerate the dissipation of the stale taste, further improving the de-staling effect of the cooking device. And the circulation fan can be used for air frying and can also stir the rice-water mixture by air when cooking rice, quickly discharging the air between the rice grains, dissolving the starch on the surface of the rice faster, and making the water infiltrate into the rice interior faster, accelerating the water absorption process and thus shortening the cooking time. Moreover, the cooking device monitors the temperature of the pot body so that the cooking device can operate in a preset mode during the water absorption cooking stage, so that the temperature of the pot body can be maintained within the preset temperature range, so that the food can fully absorb water during the water absorption cooking stage.

[0078] In some embodiments, the step of controlling the heating device to operate in a preset mode according to the temperature of the pot body of the cooking pot in step 030 above may include the steps of:

[0079] Controlling the heating device to heat the cooking pot until the temperature of the pot body is greater than or equal to the first preset temperature and then stopping heating the cooking pot.

[0080] That is to say, step 030 may include: controlling the heating device to heat the cooking pot until the temperature of the pot body is greater than or equal to the first preset temperature, and then stopping heating the cooking pot, so that the temperature of the pot body is within the preset temperature range during the water absorption cooking stage.

[0081] When the heating device heats the cooking pot, the temperature of the pot body is maintained within the preset temperature range so that the food can fully absorb moisture during the water absorption cooking stage. When the temperature of the pot body is greater than or equal to the first preset temperature, the cooking device determines that the temperature of the pot body is relatively high at this time. The cooking device controls the heating device to stop working, and at the same time, the circulating fan drives air flow when working to further cool the cooking pot, so that the temperature of the pot body can be adjusted to the preset temperature range relatively quickly.

[0082] In some embodiments, the first preset temperature can be set according to requirements. For example, the first preset temperature can be any value in [35°C, 100°C]. Specifically, the first preset temperature can be 35°C, 40°C, 60°C, 100°C, and so on.

[0083] In some embodiments, the first preset temperature can be within the preset temperature range. For example, the first preset temperature can be the maximum value of the preset temperature range, or the first preset temperature can be less than and close to the maximum value of the preset temperature range.

[0084] In some embodiments, the preset temperature range can be set according to the first preset temperature. For example, the cooking device can set a preset difference, and the preset temperature range can be the temperature range between the difference between the first preset temperature and the preset difference and the first preset temperature.

[0085] As an example, the first preset temperature can be 35°C, the preset difference can be 1°C, and the difference between the first preset temperature and the preset difference is 34°C. Then the preset temperature range can be [34°C, 35°C].

[0086] As another example, the first preset temperature can be 35°C, the preset difference can be 5°C, and the difference between the first preset temperature and the preset difference is 30°C. Then the preset temperature range can be [30°C, 35°C].

[0087] As another example, the first preset temperature can be 50°C, the preset difference can be 1°C, and the difference between the first preset temperature and the preset difference is 49°C. Then the preset temperature range can be [49°C, 50°C].

[0088] As another example, the first preset temperature can be 50°C, the preset difference can be 5°C, and the difference between the first preset temperature and the preset difference is 45°C. Then the preset temperature range can be [45°C, 50°C].

[0089] In some embodiments, the preset difference can be set according to actual requirements. For example, the preset difference can be any value within [1°C, 5°C]. Specifically, the preset difference can be 1°C, 2°C, 3°C, 4°C, 5°C, and so on.

[0090] In some embodiments, the step of controlling the heating device to operate in a preset mode according to the temperature of the cooking pot body in step 030 above may further include the following steps:

[0091] (1) If the heating device stops heating the cooking pot, monitor the temperature of the pot body.

[0092] (2) If the temperature of the pot body is less than or equal to the second preset temperature, control the heating device to heat the cooking pot.

[0093] Wherein, the second preset temperature is less than the first preset temperature.

[0094] That is to say, step 030 may include: controlling the heating device to heat the cooking pot until the temperature of the pot body is greater than or equal to the first preset temperature and then stopping heating the cooking pot, so that the temperature of the pot body is within the preset temperature range during the water absorption cooking stage; if the heating device stops heating the cooking pot, monitor the temperature of the pot body; if the temperature of the pot body is less than or equal to the second preset temperature, control the heating device to heat the cooking pot, so that the temperature of the pot body is within the preset temperature range during the water absorption cooking stage, and the second preset temperature is less than the first preset temperature.

[0095] During the water absorption cooking stage, when the temperature of the pot body is greater than or equal to the first preset temperature, the cooking device controls the heating device to stop heating the cooking pot. At this time, the cooking device continuously monitors the temperature of the pot body. For example, the cooking device obtains the temperature of the pot body according to the preset sampling time, and judges the temperature of the pot body. When the temperature of the pot body is less than or equal to the second preset temperature, the cooking device determines that the temperature of the pot body is relatively low at this time, and the cooking device can control the heating device to reheat the cooking pot to adjust the temperature of the pot body to within the preset temperature range, so as to ensure that the food can fully absorb water during the water absorption cooking stage.

[0096] Wherein, the preset sampling time may refer to that the cooking device obtains the temperature of the pot body at a preset interval. For example, the cooking device obtains the temperature of the pot body every 1S, or the cooking device obtains the temperature of the pot body every 2S, and so on.

[0097] In some embodiments, the second preset temperature may be within the preset temperature range. For example, the second preset temperature may be the minimum value of the preset temperature range, or the second preset temperature may be greater than and close to the minimum value of the preset temperature range.

[0098] In some embodiments, the second preset temperature may also be the difference between the first preset temperature and the preset difference.

[0099] As an example, the first preset temperature can be 35°C, the preset difference can be 1°C, and the difference between the first preset temperature and the preset difference is 34°C, then the second preset temperature can be 34°C.

[0100] As another example, the first preset temperature can be 35°C, the preset difference can be 5°C, and the difference between the first preset temperature and the preset difference is 30°C, then the second preset temperature can be 30°C.

[0101] As another example, the first preset temperature can be 50°C, the preset difference can be 1°C, and the difference between the first preset temperature and the preset difference is 49°C, then the second preset temperature can be 49°C.

[0102] As another example, the first preset temperature can be 50°C, the preset difference can be 5°C, and the difference between the first preset temperature and the preset difference is 45°C, then the second preset temperature can be 45°C.

[0103] In some embodiments, the cooking control method may further include the following steps:

[0104] (1) If the temperature of the pot body is greater than or equal to the first preset temperature, control the circulation fan to operate in the first mode.

[0105] (2) If the temperature of the pot body is less than or equal to the second preset temperature, control the circulation fan to operate in the second mode.

[0106] Wherein, the rotation speed of the circulation fan in the second mode is less than that in the first mode.

[0107] In the water-absorbing cooking stage, when the temperature of the pot body is greater than or equal to the first preset temperature, at this time the temperature of the pot body is relatively high, and the cooking device controls the circulation fan to operate in the first mode to increase the rotation speed of the circulation fan. Thus, when the temperature of the pot body is relatively high, the circulation fan operating in the first mode can stir the liquid in the cooking pot more quickly, which can not only accelerate the rolling of the food in the liquid to accelerate the dissipation of the stale taste, but also cool down the temperature of the pot body more quickly so that the temperature of the pot body can be better maintained within the preset temperature range. When the temperature of the pot body is less than or equal to the second preset temperature, at this time the temperature of the pot body is relatively low. In order to maintain the temperature of the pot body within the preset temperature range, at this time, the cooking device controls the circulation fan to operate in the second mode to reduce the rotation speed of the circulation fan, thereby reducing the air flow in the cooking pot to reduce the heat dissipation effect on the cooking pot, so that the temperature of the pot body can be better maintained within the preset temperature range.

[0108] In some embodiments, the difference between the first mode and the second mode may refer to the difference in rotational speed. In some other embodiments, the difference between the first mode and the second mode may also be the difference in power. For example, the power of the circulation fan in the first mode is greater than the power of the circulation fan in the second mode.

[0109] In some embodiments, the rotational speed of the circulation fan in the first mode can be preset. For example, the rotational speed of the circulation fan in the first mode can be greater than or equal to 5000 rpm. Specifically, the rotational speed of the circulation fan in the first mode can be 5000 rpm, 5100 rpm, 7000 rpm, etc.

[0110] In some embodiments, the rotational speed of the circulation fan in the second mode can be preset. For example, the rotational speed of the circulation fan in the second mode can be less than 5000 rpm. Specifically, the rotational speed of the circulation fan in the second mode can be 4900 rpm, 4800 rpm, 4000 rpm, etc.

[0111] In some embodiments, the cooking control method may further include the following steps:

[0112] (1) Obtain the water absorption duration when the cooking device enters the water absorption cooking stage.

[0113] (2) If the water absorption duration is greater than or equal to the preset duration, control the cooking device to enter the next cooking stage after the water absorption cooking stage.

[0114] When the cooking device is in the water absorption cooking stage, by monitoring the water absorption duration, the working stage of the cooking device can be determined more accurately, so as to more accurately control the heating power of the heating device and improve the cooking efficiency.

[0115] Specifically, when the cooking device is in the water absorption cooking stage, the cooking device monitors the water absorption duration. When the water absorption duration is greater than or equal to the preset duration, the cooking device determines that the water absorption cooking stage has been completed at this time, and the food in the cooking pot has absorbed enough water. The cooking device can enter the next cooking stage after the water absorption cooking stage. At this time, the cooking device can adjust the heating device, such as increasing the heating power of the heating device, so that the liquid in the cooking pot can boil as soon as possible, thereby shortening the cooking duration of the cooking device and improving the cooking efficiency.

[0116] In some embodiments, when the cooking device completes the water absorption cooking stage, at this time, the circulation fan and the heating device can stop working, can also continue to work, or can work in the manner of the next cooking stage.

[0117] In some embodiments, the water absorption duration may refer to the duration after the cooking device enters the water absorption cooking stage. For example, when the cooking device enters the water absorption cooking stage, the cooking device starts timing, and this timing duration can be the water absorption duration. Or the water absorption duration can also refer to the duration after the cooking device receives a cooking instruction. For example, when the cooking device receives a cooking instruction, the cooking device starts timing, and this timing duration can be the water absorption duration. Or the cooking device can also use other methods to time the water absorption duration.

[0118] In some embodiments, the preset duration can be set according to requirements. For example, the preset duration can be any value in the time interval [3 min, 25 min]. Specifically, the preset duration can be 3 min, 5 min, 18 min, 25 min, and so on.

[0119] In some embodiments, the cooking control method may further include the steps of:

[0120] If the water absorption duration is less than the preset duration, execute controlling the heating device to operate in a preset mode according to the temperature of the cooking pot body, so that the temperature of the pot body is within a preset temperature range during the water absorption cooking stage.

[0121] When the cooking device is in the water absorption cooking stage, the cooking device monitors the water absorption duration. When the water absorption duration is less than the preset duration, the cooking device determines that the water absorption cooking stage has not been completed at this time and the food has not absorbed enough water. At this time, the cooking device re-executes step 030 to keep the temperature of the pot body within the preset temperature range, and the cooking device is still in the water absorption cooking stage.

[0122] In some embodiments, the cooking control method may further include the following steps:

[0123] (1) If the temperature of the pot body is greater than or equal to the first preset temperature, control the heating device to operate at the first power.

[0124] (2) If the temperature of the pot body is less than or equal to the second preset temperature, control the heating device to operate at the second power, and the second power is greater than the first power.

[0125] (3) If the temperature of the pot body is less than the first preset temperature and greater than the second preset temperature, control the heating device to operate at the first power, or at the second power, or stop working.

[0126] When the cooking device is in the water absorption cooking stage, the heating device can continuously operate during the water absorption cooking stage. The cooking device adjusts the heating power of the heating device to maintain the temperature of the pot body within a preset temperature range. When the temperature of the pot body is greater than or equal to the first preset temperature, the cooking device determines that the temperature of the pot body is relatively high at this time, and the cooking device reduces the heating power of the heating device so that the temperature of the pot body can be reduced to within the preset temperature range. At this time, the cooking device controls the heating device to operate at the first power. When the temperature of the pot body is less than or equal to the second preset temperature, the cooking device determines that the temperature of the pot body is relatively low at this time, and the cooking device increases the heating power of the heating device so that the temperature of the pot body can rise to within the preset temperature range. The cooking device controls the heating device to operate at the second power. When the temperature of the pot body is less than the first preset temperature and greater than the second preset temperature, the temperature of the pot body is approximately within the preset temperature range. At this time, the heating device may or may not operate.

[0127] Please refer to Figure 4 , the embodiment of the present application further provides a cooking control device 300. The cooking control device 300 is applied to a cooking device. The cooking device includes a pot body, and a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan is opposite to the mouth of the cooking pot. The cooking control device 300 can be used to execute any step in the cooking control method of any of the above embodiments. For example, the cooking control device 300 includes an acquisition module 310, a first control module 320, a second control module 330, and a third control module 340.

[0128] Among them, the acquisition module 310 is used to acquire a cooking instruction.

[0129] The first control module 320 is used to control the circulation fan to operate and control the heating device to heat the cooking pot in response to the cooking instruction, so that the cooking device enters the water absorption cooking stage.

[0130] The second control module 330 is used to control the heating device to operate in a preset mode according to the temperature of the pot body of the cooking pot, so that the temperature of the pot body is within a preset temperature range during the water absorption cooking stage.

[0131] The third control module 340 is used to control the circulation fan to operate

[0132] In some embodiments, the second control module 330 is further used to control the heating device to heat the cooking pot until the temperature of the pot body is greater than or equal to the first preset temperature and stop heating the cooking pot.

[0133] In some embodiments, the second control module 330 is further used to monitor the temperature of the pot body if the heating device stops heating the cooking pot; if the temperature of the pot body is less than or equal to the second preset temperature, control the heating device to heat the cooking pot, and the second preset temperature is less than the first preset temperature.

[0134] In some embodiments, the first control module 320 is further configured to control the circulation fan to operate in a first mode if the temperature of the cooking pot body is greater than or equal to a first preset temperature; and to control the circulation fan to operate in a second mode if the temperature of the cooking pot body is less than or equal to a second preset temperature, wherein the rotation speed of the circulation fan in the second mode is less than that in the first mode, and the first preset temperature is greater than the second preset temperature.

[0135] In some embodiments, the second control module 330 is further configured to obtain the water absorption duration when the cooking device enters the water absorption cooking stage; and to control the cooking device to enter the next cooking stage after the water absorption cooking stage if the water absorption duration is greater than or equal to a preset duration.

[0136] In some embodiments, the second control module 330 is further configured to, if the water absorption duration is less than the preset duration, control the heating device to operate in a preset mode according to the temperature of the cooking pot body, so that the temperature of the cooking pot body is within a preset temperature range during the water absorption cooking stage.

[0137] In some embodiments, the second control module 330 is further configured to control the heating device to operate at a first power if the temperature of the cooking pot body is greater than or equal to a first preset temperature; to control the heating device to operate at a second power if the temperature of the cooking pot body is less than or equal to a second preset temperature, wherein the second power is greater than the first power; and to control the heating device to operate at the first power, or at the second power, or stop operating if the temperature of the cooking pot body is less than the first preset temperature and greater than the second preset temperature.

[0138] In some embodiments, the third control module 340 is further configured to control the circulation fan to operate periodically.

[0139] It should be noted that for device - type embodiments, since they are basically similar to method embodiments, the description is relatively simple. For related parts, reference can be made to the corresponding description in the method embodiments. For any processing method described in the method embodiments, it can be implemented by the corresponding processing module in the device embodiments, and will not be elaborated one by one in the device embodiments.

[0140] Those skilled in the art can clearly understand that for the convenience and conciseness of description, the specific working processes of the above - described devices and modules can refer to the corresponding processes in the foregoing method embodiments, and will not be elaborated herein.

[0141] In several embodiments provided in the present application, the coupling between modules can be electrical, mechanical, or other forms of coupling.

[0142] In addition, in each embodiment of the present application, the functional modules can be integrated into one processing module, or each module can exist physically alone, or two or more modules can be integrated into one module. The above integrated module can be implemented in the form of hardware or in the form of a software functional module.

[0143] Please refer to Figure 5 , based on the above cooking control method, an embodiment of the present application further provides a cooking device 400 that can execute the above cooking control method.

[0144] The cooking device 400 includes a pot body, a cooking pot located inside the pot body, a heating device, and a circulation fan. The heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot.

[0145] The cooking device 400 further includes at least one processor 410 and a memory 420. In addition, it may further include a touchpad (not shown in the figure), a touch screen (not shown in the figure), and a wireless communication module (not shown in the figure), and one or more application programs. One or more of the application programs can be stored in the memory 420 and configured to be executed by one or more processors 410. One or more programs are configured to execute the method described in the foregoing method embodiments.

[0146] The processor 410 may include one or more processing cores. The processor 410 connects various parts within the entire cooking device 400 through various interfaces and lines. By running or executing instructions, programs, code sets, or instruction sets stored in the memory 420, and by calling data stored in the memory 420, the processor 410 executes various functions of the cooking device 400 and processes data.

[0147] Optionally, the processor 410 can be implemented in at least one of the hardware forms of digital signal processing (DSP), field-programmable gate array (FPGA), and programmable logic array (PLA). The processor 410 can integrate one or a combination of several of a central processing unit (CPU), a graphics processing unit (GPU), and a modem, etc. Among them, the CPU mainly processes the operating system, user interface, application programs, etc.; the GPU is responsible for rendering and drawing display content; the modem is used to process wireless communication. It can be understood that the above modem may not be integrated into the processor 410 and can be implemented separately through a communication chip.

[0148] The memory 420 may include a Random Access Memory (RAM), or may also include a Read-Only Memory. The memory 420 can be used to store instructions, programs, codes, code sets or instruction sets. The memory 420 may include a program storage area and a data storage area. Among them, the program storage area may store instructions for implementing an operating system, instructions for implementing at least one function, instructions for implementing the following various method embodiments, etc. The data storage area may also store data created during the use of the terminal, etc.

[0149] Please refer to Figure 6 , this embodiment of the present application also provides a computer-readable storage medium 500. The computer-readable storage medium 500 stores program code 510, and the program code 510 can be called by a processor to execute the cooking control method described in the above method embodiments.

[0150] The computer-readable storage medium 500 can be an electronic memory such as a flash memory, an EEPROM (Electrically Erasable Programmable Read-Only Memory), an EPROM, a hard disk, or a ROM. Optionally, the computer-readable storage medium 500 includes a non-transitory computer-readable storage medium. The computer-readable storage medium 500 has a storage space for the program code 510 that executes any method step in the above method. These program codes can be read out from or written into one or more computer program products. The program code 510 can be compressed in an appropriate form.

[0151] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present application, rather than to limit them; under the idea of the present application, the technical features in the above embodiments or different embodiments can also be combined, and the steps can be implemented in any order, and there are many other changes in different aspects of the present application as above. For the sake of brevity, they are not provided in detail; although the present application has been described in detail with reference to the foregoing embodiments, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing embodiments, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the various embodiments of the present application. Through the description of the above embodiments, those of ordinary skill in the art can clearly understand that each embodiment can be implemented by means of software plus a general hardware platform, and of course, it can also be implemented by hardware. Those of ordinary skill in the art can understand that all or part of the processes of implementing the above embodiments of the method can be completed by instructing relevant hardware through program code. The program can be stored in a computer-readable storage medium, and when the program is executed, it can include the processes of the above embodiments of the methods. Among them, the storage medium can be a magnetic disk, an optical disk, a read-only memory (ROM), or a random access memory (RAM), etc.

Claims

1. A cooking control method, characterized in that Applied to a cooking device, the cooking device includes a pot body, as well as a cooking pot, a heating device, and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan faces the mouth of the cooking pot. The cooking control method includes: Obtain a cooking instruction; In response to the cooking instruction, control the heating device to heat the cooking pot so that the cooking device enters the water absorption cooking stage; Control the heating device to operate in a preset mode according to the body temperature of the cooking pot so that the body temperature is within a preset temperature range during the water absorption cooking stage; Control the circulation fan to operate.

2. The cooking control method according to claim 1, wherein The controlling the heating device to operate in a preset mode according to the body temperature of the cooking pot includes: Control the heating device to heat the cooking pot until the body temperature is greater than or equal to a first preset temperature, and then stop heating the cooking pot.

3. The cooking control method according to claim 2, wherein The controlling the heating device to operate in a preset mode according to the body temperature of the cooking pot further includes: If the heating device stops heating the cooking pot, monitor the body temperature; If the body temperature is less than or equal to a second preset temperature, control the heating device to heat the cooking pot, and the second preset temperature is less than the first preset temperature.

4. The cooking control method according to claim 1, wherein The cooking control method further includes: If the body temperature is greater than or equal to the first preset temperature, control the circulation fan to operate in a first mode; If the body temperature is less than or equal to the second preset temperature, control the circulation fan to operate in a second mode. The rotation speed of the circulation fan in the second mode is less than that in the first mode, and the first preset temperature is greater than the second preset temperature.

5. The cooking control method according to claim 1, wherein, The cooking control method further includes: Obtain the water absorption duration when the cooking device enters the water absorption cooking stage; If the water absorption duration is greater than or equal to a preset duration, control the cooking device to enter the next cooking stage after the water absorption cooking stage.

6. The cooking control method according to claim 5, wherein The cooking control method further includes: If the water absorption duration is less than the preset duration, execute the controlling the heating device to operate in a preset mode according to the body temperature of the cooking pot so that the body temperature is within a preset temperature range during the water absorption cooking stage.

7. The cooking control method according to claim 1, characterized in that, The controlling the heating device to operate in a preset mode according to the body temperature of the cooking pot includes: If the body temperature is greater than or equal to the first preset temperature, control the heating device to operate at a first power; If the body temperature is less than or equal to the second preset temperature, control the heating device to operate at a second power, and the second power is greater than the first power; If the body temperature is less than the first preset temperature and greater than the second preset temperature, control the heating device to operate at the first power, or at the second power, or stop working.

8. The cooking control method according to claim 1, wherein, The controlling the circulation fan to operate includes: Control the circulation fan to operate periodically.

9. A cooking control device, characterized in that, Applied to a cooking device, the cooking device includes a pot body, and a cooking pot, a heating device and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan is opposite to the mouth of the cooking pot. The cooking control device includes: An acquisition module for acquiring a cooking instruction; A first control module for controlling the heating device to heat the cooking pot in response to the cooking instruction, so that the cooking device enters the water absorption cooking stage; A second control module for controlling the heating device to operate in a preset mode according to the body temperature of the cooking pot, so that the body temperature is within a preset temperature range during the water absorption cooking stage; A third control module for controlling the circulation fan to operate.

10. A cooking device, characterized in that, The cooking device includes: A pot body; A cooking pot, a heating device and a circulation fan located inside the pot body. The heating device is located between the cooking pot and the pot body, and the circulation fan is opposite to the mouth of the cooking pot; At least one processor; and A memory communicatively connected to the at least one processor; Wherein, the memory stores instructions executable by the at least one processor, and the instructions are executed by the at least one processor, so that the at least one processor can execute the cooking control method according to any one of claims 1-8.

11. A computer-readable storage medium, characterized in that, Program code is stored in the computer-readable storage medium, and the program code can be called by a processor to execute the cooking control method according to any one of claims 1-8.

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