Cooking method, cooking equipment and computer storage medium

Abstract

The invention provides a cooking method, cooking equipment and a computer storage medium. The cooking method comprises the following steps: determining a gelatinization parameter corresponding to the water absorption rate of a cooking object in a pot body of the cooking equipment; and in response to the cooking equipment entering the gelatinization stage, controlling the cooking equipment to cook based on the gelatinization parameters. The control accuracy and multi-scene adaptability of the cooking method can be improved, and the cooking effect is improved.

Description

Technical Field

[0001] The present application relates to the technical field of household appliances, and in particular, to a cooking method, a cooking device, and a computer storage medium. Background Art

[0002] In the prior art, during the cooking process of food, it often directly enters the boiling stage after the water absorption stage of the cooked food is completed. This will cause the nutrients (such as proteins) wrapped in the cooked food to not be well precipitated, and at the same time, it is also easy for the nutrients to undergo excessive denaturation (such as excessive protein denaturation, and further strengthening the formation of macromolecular crosslinks between proteins and starches).

[0003] In order to improve the nutritional components of the cooked food, it is often necessary to add a gelatinization stage or adjust the rice-water ratio during the cooking process. However, due to the different characteristics of different cooked foods, it is still easy to have the situation that the cooked food is too hard and undercooked or too soft and mushy, and the user experience is poor. Summary of the Invention

[0004] The present application provides a cooking method, a cooking device, and a computer storage medium. The present application can improve the control accuracy and multi-scenario adaptability of the cooking method and improve the cooking effect.

[0005] To solve the above technical problems, the present application provides a cooking method, which includes: determining a gelatinization parameter corresponding to the water absorption rate of the cooked food in the pot body of the cooking device; and controlling the cooking device to cook based on the gelatinization parameter in response to the cooking device entering the gelatinization stage.

[0006] Wherein, determining the gelatinization parameter corresponding to the water absorption rate of the cooked food in the pot body of the cooking device includes: determining the type information of the cooked food in the pot body of the cooking device; obtaining the gelatinization parameter corresponding to the type information based on a preset relationship; wherein, the preset relationship is established with the water absorption rate as the intermediate quantity.

[0007] Wherein, determining the gelatinization parameter corresponding to the water absorption rate of the cooked food in the pot body of the cooking device includes: determining the water absorption rate of the cooked food in the pot body of the cooking device; and determining the gelatinization parameter during the cooking process based on the water absorption rate.

[0008] Among them, the gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage following the heating gelatinization stage. The sum of the gelatinization duration of the heating gelatinization stage and the gelatinization duration of the heat preservation gelatinization stage is a preset value. The gelatinization parameters include the heating power of the heating gelatinization stage. Determining the gelatinization parameters during the cooking process based on the water absorption rate includes: in response to the water absorption rate being greater than the standard water absorption rate, determining the heating power of the heating gelatinization stage as the first heating power; in response to the water absorption rate being less than the standard water absorption rate, determining the heating power of the heating gelatinization stage as the second heating power; in response to the water absorption rate being equal to the standard water absorption rate, determining the heating power of the heating gelatinization stage as the standard heating power; where the first heating power is less than the standard heating power, the second heating power is greater than the standard heating power, and the standard heating power is the heating power of the cooking object with the standard water absorption rate during the heating gelatinization stage.

[0009] Among them, the gelatinization stage includes a heat preservation gelatinization stage. The gelatinization parameters include the gelatinization duration of the heat preservation gelatinization stage. Determining the gelatinization parameters during the cooking process based on the water absorption rate includes: in response to the water absorption rate being greater than the standard water absorption rate, determining the gelatinization duration of the heat preservation gelatinization stage as the first gelatinization duration; in response to the water absorption rate being less than the standard water absorption rate, determining the gelatinization duration of the heat preservation gelatinization stage as the second gelatinization duration; in response to the water absorption rate being equal to the standard water absorption rate, determining the gelatinization duration of the heat preservation gelatinization stage as the heat preservation standard gelatinization duration; where the first gelatinization duration is less than the heat preservation standard gelatinization duration, the second gelatinization duration is greater than the heat preservation standard gelatinization duration, and the heat preservation standard gelatinization duration is the gelatinization duration of the cooking object with the standard water absorption rate during the heat preservation gelatinization stage.

[0010] Among them, the gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage following the heating gelatinization stage. The gelatinization parameters include the heating power of the heating gelatinization stage and the gelatinization duration of the heat preservation gelatinization stage. In response to the cooking device entering the gelatinization stage, controlling the cooking device to cook based on the gelatinization parameters includes: in response to the cooking device entering the gelatinization stage, controlling the cooking device to cook based on the heating power and / or the gelatinization duration.

[0011] Among them, the difference between the gelatinization duration of the heat preservation gelatinization stage and the heat preservation standard gelatinization duration is greater than the difference between the gelatinization duration of the heating gelatinization stage and the heating standard gelatinization duration; where the heat preservation standard gelatinization duration is the gelatinization duration of the cooking object with the standard water absorption rate during the heat preservation gelatinization stage; the heating standard gelatinization duration is the gelatinization duration of the cooking object with the standard water absorption rate during the heating gelatinization stage.

[0012] Among them, the cooking method further includes: obtaining the difference between the water absorption rate and the standard water absorption rate; determining the heating power and / or the gelatinization duration of the heat preservation gelatinization stage based on the difference.

[0013] Among them, both the heating power and the gelatinization duration of the heat preservation gelatinization stage are positively correlated with the difference.

[0014] To solve the above technical problems, the present application further provides a cooking device, which includes a pot body, a heating mechanism, a temperature sensor, and a controller; the heating mechanism is used to heat the pot body; the temperature sensor is used to measure the cooking temperature inside the pot body; the controller is connected to the heating mechanism and the temperature sensor, and is used to control the heating mechanism to work by using the above cooking method.

[0015] To solve the above technical problems, the present application further provides a computer storage medium, on which program instructions are stored, and the program instructions are executed by a cooking appliance to implement the above cooking method.

[0016] The beneficial effects of the present application are as follows: The present application can realize controlling the cooking work of the cooking device in the gelatinization stage based on the gelatinization parameters corresponding to the water absorption rate of the cooking material, which can determine the gelatinization parameters in the cooking process according to the water absorption rate of the cooking material, and further improve the adaptability of the gelatinization parameters to different cooking materials, and reduce the risk of insufficient or excessive water absorption of the cooking material during cooking different cooking materials, resulting in the cooked food being too hard and undercooked or too soft and mushy. Therefore, the overall cooking effect is improved, and the control accuracy and multi-scenario adaptability of the cooking method are improved. Therefore, the present application can improve the control accuracy and multi-scenario adaptability of the cooking method and improve the cooking effect. 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 the description of the embodiments. Obviously, the following drawings are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can be obtained according to these drawings. Among them:

[0018] Figure 1 is a schematic flowchart of an embodiment of the cooking method of the present application;

[0019] Figure 2 is a schematic flowchart of an embodiment of step S11 of the present application;

[0020] Figure 3 is a schematic flowchart of another embodiment of step S11 of the present application;

[0021] Figure 4 is a schematic flowchart of another embodiment of the cooking method of the present application;

[0022] Figure 5 is a schematic diagram of an embodiment of the cooking temperature curve of the present application;

[0023] Figure 6 is a schematic flowchart of another embodiment of the cooking method of the present application;

[0024] Figure 7 It is a schematic flowchart of another embodiment of the cooking method of the present application;

[0025] Figure 8 It is a schematic flowchart of another embodiment of the cooking method of the present application;

[0026] Figure 9 It is a schematic flowchart of an embodiment of step S62 of the present application;

[0027] Figure 10 It is a schematic flowchart of an embodiment of step S72 of the present application;

[0028] Figure 11 It is a schematic flowchart of an embodiment of step S82 of the present application;

[0029] Figure 12 It is a schematic structural diagram of an embodiment of the computer storage medium of the present application. Detailed implementation manners

[0030] In the following description, specific details such as specific system structures and technologies are presented for the purpose of illustration rather than limitation, so as to thoroughly understand the embodiments of the present application. However, those skilled in the art should clearly understand that the present application can also be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known systems, devices, circuits, and methods are omitted to avoid unnecessary details from interfering with the description of the present application.

[0031] The terms "first", "second", etc. in the present application are used to distinguish different objects rather than to describe a specific order. In addition, the terms "include" and "have" and any variations thereof are intended to cover non-exclusive inclusion.

[0032] It should be understood that when used in this specification and the appended claims, the term "include" indicates the presence of the described features, wholes, steps, operations, elements, and / or components, but does not exclude the presence or addition of one or more other features, wholes, steps, operations, elements, components, and / or their combinations.

[0033] It should also be understood that the terms used in the present specification of the present application are only for the purpose of describing specific embodiments and are not intended to limit the present application. As used in the present specification of the present application and the appended claims, unless the context clearly indicates otherwise, the singular forms "a", "an", and "the" are intended to include the plural forms.

[0034] It should be further understood that the term "and / or" used in the present specification of the present application and the appended claims refers to any combination and all possible combinations of one or more of the associated listed items, and includes these combinations.

[0035] As used in this specification and the appended claims, the term "if" may be construed, depending on the context, as "when", "once", "in response to determining", or "in response to detecting". Similarly, the phrase "if determined" or "if [described condition or event] is detected" may be construed, depending on the context, to mean "once determined", "in response to determining", "once [described condition or event] is detected", or "in response to detecting [described condition or event]".

[0036] It should be noted that when a component is fixed to another component, it includes directly fixing the component to the other component, or fixing the component to the other component through at least one intermediate other component. When a component is connected to another component, it includes directly connecting the component to the other component, or connecting the component to the other component through at least one intermediate other component.

[0037] The technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. All other embodiments obtained by those of ordinary skill in the art based on the embodiments in the present application without creative efforts shall fall within the protection scope of the present application.

[0038] The present application first proposes a cooking method, as Figure 1 shown Figure 1 is a schematic flowchart of an embodiment of the cooking method of the present application. The cooking method specifically includes steps S11 to S12:

[0039] Step S11: Determine the gelatinization parameters corresponding to the water absorption rate of the cooking material in the pot body of the cooking device.

[0040] Specifically, the water absorption rate here refers to the water absorption rate, and the water absorption rates of different cooking materials are different. The gelatinization parameters here refer to the cooking control parameters in the gelatinization stage during the cooking process, including heating power, heating time, etc. Water absorption refers to the cooking material absorbing cooking liquids such as water. Generally, the water absorption rates of different cooking materials are different. For example, different varieties of rice often have different water absorption rates, and for another example, rice and millet have different water absorption rates, etc. The corresponding gelatinization parameters are determined according to the water absorption rate of the cooking material.

[0041] It should be noted that the gelatinization parameters can be determined before the start of cooking or within a period of time after the start of cooking. Further, the water absorption rate of the cooking material can be obtained through the instruction receiving component, or the type information of the cooking material can be obtained first and then the water absorption rate can be determined, or the function selection of the cooking can be obtained first and then the water absorption rate of the cooking material for this cooking can be determined, etc. It can also be automatically recognized by the automatic recognition mechanism in the cooking device, and then the water absorption rate can be automatically determined, etc. The specific method is not limited.

[0042] Among them, the instruction receiving component can include buttons, knobs, microphones, cameras or input areas of the display screen provided on the cooking device; or the instruction receiving component includes antennas, connectors, buttons, knobs, microphones, cameras or input areas of the display screen provided on the client that can be communicatively connected to the cooking device, etc.

[0043] Optionally, in an embodiment, step S11 can be implemented by the method as Figure 2 shown, Figure 2 The method shown includes steps S21 - step S22:

[0044] Step S21: Determine the type information of the cooking material in the pot body of the cooking device.

[0045] The type information of the cooking material includes the types of the cooking material. For example, different varieties of rice belong to different types of cooking materials, and for another example, rice and millet belong to different types of cooking materials, etc.; for another example, different rices have different water absorption rates, protein contents, etc., and the water absorption rate and protein content can also be the type information of the cooking material.

[0046] Step S22: Obtain the gelatinization parameters corresponding to the type information based on the preset relationship.

[0047] It should be noted that the preset relationship is established with the water absorption rate as the intermediate quantity. For example, if the type information of the cooking material is the type of the cooking material, the preset relationship can be a correspondence table of the type of the cooking material, the water absorption rate of the cooking material, and the gelatinization parameters, or it can be the correspondence relationship between the type of the cooking material and the gelatinization parameters obtained based on the correspondence relationship between the water absorption rate of the cooking material and the gelatinization parameters.

[0048] In an application scenario, the preset relationship is pre-stored in the cooking device, and the corresponding gelatinization parameters can be obtained based on the type of the cooking material selected by the user.

[0049] Further, the preset relationship can also be a pre-stored formula, etc., and the specific form is not limited.

[0050] This embodiment can facilitate directly obtaining the corresponding gelatinization parameters according to the type information of the cooking material through steps S21 - step S22. The control method is simple and easy to operate, conforms to the conventional usage logic of users, and can improve the user experience.

[0051] Optionally, in another embodiment, step S11 can be implemented by the method as Figure 3 shown, Figure 3 The method shown includes steps S31 - S32:

[0052] Step S31: Determine the water absorption rate of the cooking material in the cooking pot of the cooking device.

[0053] Optionally, a corresponding relationship can be set between the water absorption rate of the cooking material and the gelatinization parameter. This corresponding relationship can be pre - stored in the cooking device in the form of a relational expression or in the form of a data table. In an application scenario, it can also be manually input by the user, such as the water absorption rate of the cooking material; in other embodiments, the user can select a cooking function, and then the cooking device can determine the water absorption rate of the food to be cooked based on the cooking function.

[0054] Step S32: Determine the gelatinization parameter during the cooking process based on the water absorption rate.

[0055] In this embodiment, steps S31 - S32 are used to directly determine the gelatinization parameter based on the water absorption rate, without involving intermediate variables, which can further improve the control simplicity and control accuracy, and reduce the risk of errors.

[0056] Optionally, in one embodiment, step S32 can be implemented by the method shown in steps S321 - S322. Among them, the gelatinization stage includes a heating - up gelatinization stage and a heat - preservation gelatinization stage located after the heating - up gelatinization stage. The sum of the gelatinization duration of the heating - up gelatinization stage and the gelatinization duration of the heat - preservation gelatinization stage is a preset value. The gelatinization parameter includes the heating power of the heating - up gelatinization stage.

[0057] Step S321: In response to the water absorption rate being greater than the standard water absorption rate, determine that the heating power of the heating - up gelatinization stage is the first heating power.

[0058] It should be noted that the heating - up gelatinization stage refers to the heating - up stage in which the cooking device heats to raise the temperature of the cooking space where the cooking material in the cooking pot is located to the first preset temperature. The first preset temperature can be 70 - 95 (such as 71, 71, 73, 75.5, 77, 78, 86, 89, 90, etc.) degrees Celsius. For example Figure 5 in stage ③, this temperature can be adjusted correspondingly according to actual cooking needs. Further, it can also be a kind of gelatinization parameter; the heat - preservation gelatinization stage after the heating - up gelatinization stage refers to the stage in which the temperature of the cooking space where the cooking material in the cooking pot is located is maintained at the first preset temperature during the cooking process. For example Figure 5 in stage ④.

[0059] It should be noted that the first heating power is less than the standard heating power, and the standard heating power is the heating power of the cooking object with the standard water absorption rate during the heating and gelatinization stage. Cooking the cooking object with the standard water absorption rate at the standard heating power can enable the cooking object to absorb water appropriately, obtain a better cooking effect, and reduce the risk of the cooking object being too hard and undercooked or too soft and mushy due to insufficient or excessive water absorption. The standard water absorption rate can be the water absorption rate measured under standard conditions for the standard cooking object selected through experiments before the product leaves the factory. Based on this standard cooking object, the cooking method for other cooking objects can be adjusted accordingly to achieve a better cooking effect.

[0060] It should be noted that the sum of the gelatinization duration in the heating and gelatinization stage and the gelatinization duration in the holding and gelatinization stage is a preset value. That is, if the gelatinization duration in the heating and gelatinization stage increases, the gelatinization duration in the holding and gelatinization stage will decrease; if the gelatinization duration in the heating and gelatinization stage decreases, the gelatinization duration in the holding and gelatinization stage will increase.

[0061] When the water absorption rate is greater than the standard water absorption rate, it indicates that the water absorption rate of this cooking object is faster than that of the cooking object with the standard water absorption rate. Using the first heating power as the heating power in the heating and gelatinization stage, and the first heating power is less than the standard heating power, can reduce the heating rate of this cooking object, and then extend the duration of this cooking object in this heating and gelatinization stage. Since the sum of the gelatinization duration in the heating and gelatinization stage and the gelatinization duration in the holding and gelatinization stage is a preset value, the above setting will reduce the duration of this cooking object in the holding and gelatinization stage, which will reduce the water absorption of this cooking object, and then slow down the equivalent water absorption rate of this cooking object. The beneficial effect of this method is that it can make the cooking method of this embodiment more suitable for cooking objects with a water absorption rate greater than the standard water absorption rate, improve the cooking effect when the cooking equipment cooks such cooking objects, and reduce the risk of the cooked food being too soft and mushy due to excessive water absorption.

[0062] Step S322: In response to the water absorption rate being less than the standard water absorption rate, determine that the heating power in the heating and gelatinization stage is the second heating power.

[0063] It should be noted that the second heating power is greater than the standard heating power, and the standard heating power is the heating power of the cooking object with the standard water absorption rate during the heating and gelatinization stage. Cooking the cooking object with the standard water absorption rate at the standard heating power can enable the cooking object to absorb water appropriately, obtain a better cooking effect, and reduce the risk of the cooking object being too hard and undercooked or too soft and mushy due to insufficient or excessive water absorption. The standard water absorption rate can be the water absorption rate measured under standard conditions for the standard cooking object selected through experiments before the product leaves the factory. Based on this standard cooking object, the cooking method for other cooking objects can be adjusted accordingly to achieve a better cooking effect.

[0064] When the water absorption rate is less than the standard water absorption rate, it indicates that the water absorption rate of the cooking item is slower than that of the cooking item with the standard water absorption rate. Using the second heating power as the heating power in the temperature-rising gelatinization stage, and the second heating power is greater than the standard heating power, can increase the temperature-rising rate of the cooking item, thereby shortening the duration of the cooking item in this temperature-rising gelatinization stage. Since the sum of the gelatinization duration in the temperature-rising gelatinization stage and the gelatinization duration in the heat-preserving gelatinization stage is a preset value, the above setting will increase the duration of the cooking item in the heat-preserving gelatinization stage, which will increase the water absorption of the cooking item, and then increase the equivalent water absorption rate of the cooking item. The beneficial effect of this method is that it can make the cooking method of this embodiment more suitable for cooking items with a water absorption rate less than the standard water absorption rate, so as to improve the cooking effect of the cooking equipment when cooking such cooking items and reduce the risk of the cooked food being too hard and undercooked due to insufficient water absorption.

[0065] Optionally, when the water absorption rate of the cooking item is equal to the standard water absorption rate, it can be determined that the heating power in the temperature-rising gelatinization stage is the standard heating power.

[0066] When the water absorption rate is equal to the standard water absorption rate, it indicates that the water absorption rate of the cooking item is the same as that of the cooking item with the standard water absorption rate. Using the standard heating power as the heating power in the temperature-rising gelatinization stage can make the cooking method of this embodiment more suitable for cooking items with a water absorption rate equal to the standard water absorption rate, so as to improve the cooking effect of the cooking equipment when cooking such cooking items.

[0067] This embodiment can achieve targeted regulation of the heating power in the temperature-rising gelatinization stage for cooking items with different water absorption rates through step S321-step S322, and then adjust the heating duration in this stage accordingly, thereby improving the cooking effect. This control method is simple and easy to operate, and the control is more accurate, which can improve the stability and accuracy of the cooking method.

[0068] Optionally, in another embodiment, step S32 can be implemented by the method shown in step S331-step S332, where the gelatinization stage includes a heat-preserving gelatinization stage, and the gelatinization parameter includes the gelatinization duration in the heat-preserving gelatinization stage.

[0069] Step S331: In response to the water absorption rate being greater than the standard water absorption rate, determine that the gelatinization duration in the heat-preserving gelatinization stage is the first gelatinization duration.

[0070] It should be noted that the heat-preserving gelatinization stage refers to the stage in the cooking process where the cooking space where the cooking item is located in the pot body maintains the temperature at the second preset temperature. The second preset temperature can be 70-95 (such as 71, 71, 73, 75.5, 77, 78, 86, 89, 90, etc.) degrees Celsius. For example Figure 5 in stage ④, this temperature can be adjusted accordingly according to actual cooking needs. Further, it can also be used as a kind of gelatinization parameter.

[0071] It should be noted that the first gelatinization duration is less than the heat preservation standard gelatinization duration, and the heat preservation standard gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate during the heat preservation gelatinization stage. The gelatinization duration of the cooking material with the standard water absorption rate during the heat preservation gelatinization stage is the heat preservation standard gelatinization duration, which can enable the cooking material to absorb water appropriately, obtain a better cooking effect, and reduce the risk of the cooking material being too hard and undercooked or too soft and mushy due to insufficient or excessive water absorption. The standard water absorption rate can be the water absorption rate measured under standard conditions for the standard cooking material selected through experiments before the product leaves the factory. Based on this standard cooking material, the cooking methods for other cooking materials can be adjusted accordingly to achieve a better cooking effect.

[0072] When the water absorption rate is greater than the standard water absorption rate, it indicates that the water absorption rate of this cooking material is faster than that of the cooking material with the standard water absorption rate. Determine that the gelatinization duration in the heat preservation gelatinization stage is the first gelatinization duration, and the first gelatinization duration is less than the heat preservation standard gelatinization duration, thereby slowing down the equivalent water absorption rate of this cooking material. The beneficial effect of this method is that it can make the cooking method of this embodiment more suitable for cooking materials with a water absorption rate greater than the standard water absorption rate, improve the cooking effect of the cooking equipment when cooking such cooking materials, and reduce the risk of the cooked food being too soft and mushy due to excessive water absorption.

[0073] Step S332: In response to the water absorption rate being less than the standard water absorption rate, determine that the gelatinization duration in the heat preservation gelatinization stage is the second gelatinization duration.

[0074] It should be noted that the second gelatinization duration is greater than the heat preservation standard gelatinization duration, and the heat preservation standard gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate during the heat preservation gelatinization stage. The gelatinization duration of the cooking material with the standard water absorption rate during the heat preservation gelatinization stage is the heat preservation standard gelatinization duration, which can enable the cooking material to absorb water appropriately, obtain a better cooking effect, and reduce the risk of the cooking material being too hard and undercooked or too soft and mushy due to insufficient or excessive water absorption. The standard water absorption rate can be the water absorption rate measured under standard conditions for the standard cooking material selected through experiments before the product leaves the factory. Based on this standard cooking material, the cooking methods for other cooking materials can be adjusted accordingly to achieve a better cooking effect.

[0075] When the water absorption rate is less than the standard water absorption rate, it indicates that the water absorption rate of this cooking material is slower than that of the cooking material with the standard water absorption rate. Determine that the gelatinization duration in the heat preservation gelatinization stage is the second gelatinization duration, and the second gelatinization duration is greater than the heat preservation standard gelatinization duration, thereby being able to increase the water absorption amount of this cooking material. The beneficial effect of this method is that it can make the cooking method of this embodiment more suitable for cooking materials with a water absorption rate less than the standard water absorption rate, improve the cooking effect of the cooking equipment when cooking such cooking materials, and reduce the risk of the cooked food being too hard and undercooked due to insufficient water absorption.

[0076] Optionally, when the water absorption rate of the cooked food is equal to the standard water absorption rate, the gelatinization duration in the heat preservation gelatinization stage can be determined as the standard heat preservation gelatinization duration.

[0077] When the water absorption rate is equal to the standard water absorption rate, it indicates that the water absorption rate of the cooked food is the same as that of the cooked food with the standard water absorption rate. Then, determining the gelatinization duration in the heat preservation gelatinization stage as the standard heat preservation gelatinization duration can make the cooking method of this embodiment more applicable to the cooked food with the water absorption rate equal to the standard water absorption rate, so as to improve the cooking effect of the cooking equipment when cooking such cooked food.

[0078] In this embodiment, through step S331-step S332, the gelatinization duration in the heat preservation gelatinization stage can be targeted to regulate for cooked foods with different water absorption rates, thereby improving the cooking effect. This control method is simple and easy to operate, and the control is more accurate, which can improve the stability and accuracy of the cooking method.

[0079] Step S12: In response to the cooking equipment entering the gelatinization stage, control the cooking equipment to cook based on the gelatinization parameters.

[0080] Based on the determined gelatinization parameters, when the cooking equipment enters the gelatinization stage, control the cooking equipment to work based on the gelatinization parameters. Among them, the sign that the cooking equipment enters the gelatinization stage can be that the cooking temperature in the cooking space where the cooked food is located reaches a certain preset temperature, or the working duration of the previous stage reaches a certain preset duration, etc., which is not specifically limited.

[0081] In the prior art, during the cooking process of food, it often directly enters the boiling stage after completing the water absorption stage of the cooked food, which will cause the nutrients (such as protein) wrapped in the cooked food to not be well separated, and at the same time, it is also easy for the nutrients to undergo excessive denaturation (such as excessive protein denaturation, and further strengthening the formation of macromolecular crosslinks between protein and starch).

[0082] In order to improve the nutrients of the cooked food, it is often necessary to add a gelatinization stage or adjust the rice-water ratio during the cooking process. However, due to the different characteristics of different cooked foods, it is still easy to have the situation that the cooked food is too hard and undercooked or too soft and mushy, and the user experience is poor.

[0083] Since the water absorption and gelatinization processes of the starch in cooked foods such as rice determine the digestibility of rice starch, adding a gelatinization stage between the water absorption stage and the boiling stage of cooked foods such as rice is beneficial to promoting the water absorption and gelatinization of rice, and thus is beneficial to promoting the precipitation and retention of nutrients. However, due to the inconsistent water absorption characteristics among different varieties of rice or other types of cooked foods (generally speaking, cooked foods such as rice with a higher amylopectin content, a lower protein content, and a slender shape, i.e., a larger specific surface area, have a faster water absorption rate), if the same gelatinization method is adopted for different cooked foods, it is easy to cause the cooked foods with a slower water absorption rate to be under-absorbed and result in hard and half-cooked rice, or the cooked foods with a faster water absorption rate to be over-absorbed and result in wet and mushy rice.

[0084] Therefore, in order to further improve the cooking effect, in this embodiment, the water absorption rate of the cooked food is used as a reference, and different cooked foods with different water absorption rates correspond to different gelatinization parameters. Then, based on these gelatinization parameters, different cooking controls are performed on different cooked foods, which can not only promote the precipitation and retention of nutrients in the cooked food, but also adjust the cooking method according to the characteristics of different cooked foods. Furthermore, when the cooking device cooks different cooked foods, it can have a better cooking effect, reduce the risk of the cooked food being hard and half-cooked or soft and wet, and improve the stability of the cooking effect and the multi-scenario applicability of the cooking device.

[0085] Through step S11 and step S12, this embodiment can realize controlling the cooking work of the cooking device in the gelatinization stage based on the gelatinization parameters corresponding to the water absorption rate of the cooked food, which can determine the gelatinization parameters in the cooking process according to the water absorption rate of the cooked food, and thus can improve the adaptability of the gelatinization parameters to different cooked foods, reduce the risk of the cooked food being under-absorbed or over-absorbed during cooking and resulting in hard and half-cooked or soft and wet cooked food, and overall improve the cooking effect, and improve the control accuracy and multi-scenario adaptability of the cooking method. Therefore, this embodiment can improve the control accuracy and multi-scenario adaptability of the cooking method and improve the cooking effect.

[0086] This application further proposes a cooking method, as Figure 4 shown, Figure 4 is a schematic flowchart of another embodiment of the cooking method of this application. The gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage located after the heating gelatinization stage, and the gelatinization parameters include the heating power in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage. This cooking method specifically includes steps S41 to S43:

[0087] Step S41: Determine the water absorption rate of the cooked food in the pot body of the cooking device.

[0088] For the specific implementation manner, reference can be made to the above embodiment, which will not be elaborated here.

[0089] Step S42: In response to the water absorption rate being greater than the standard water absorption rate, determine that the heating power in the heating gelatinization stage is the first heating power, and determine that the gelatinization duration in the heat preservation gelatinization stage is the first gelatinization duration.

[0090] Specifically, the first heating power is less than the standard heating power, where the standard heating power is the heating power of the cooking material with the standard water absorption rate in the heating gelatinization stage; the first gelatinization duration is less than the standard heat preservation gelatinization duration, where the standard heat preservation gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate in the heat preservation gelatinization stage.

[0091] Step S43: In response to the water absorption rate being less than the standard water absorption rate, determine that the heating power in the heating gelatinization stage is the second heating power, and determine that the gelatinization duration in the heat preservation gelatinization stage is the second gelatinization duration.

[0092] Specifically, the second heating power is greater than the standard heating power, where the standard heating power is the heating power of the cooking material with the standard water absorption rate in the heating gelatinization stage; the second gelatinization duration is greater than the standard heat preservation gelatinization duration, where the standard heat preservation gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate in the heat preservation gelatinization stage.

[0093] In an application scenario, reference can be made to Figure 5 Phase ③ and Phase ④. The heating gelatinization stage corresponds to Phase ③, and the heat preservation gelatinization stage corresponds to Phase ④. When the water absorption rate of the cooking material is greater than the standard water absorption rate, determine that the heating power in the heating gelatinization stage is the first heating power, and determine that the gelatinization duration in the heat preservation gelatinization stage is the first gelatinization duration, so as to reduce the heating rate of the cooking material, and then extend the duration of the cooking material in the heating gelatinization stage. Since the sum of the gelatinization duration in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage is a preset value, the above setting will reduce the duration of the cooking material in the heat preservation gelatinization stage, which will reduce the water absorption of the cooking material, and then slow down the equivalent water absorption rate of the cooking material.

[0094] When the water absorption rate of the cooking material is less than the standard water absorption rate, determine that the heating power in the heating gelatinization stage is the second heating power, and determine that the gelatinization duration in the heat preservation gelatinization stage is the second gelatinization duration, so as to increase the heating rate of the cooking material, and then shorten the duration of the cooking material in the heating gelatinization stage. Since the sum of the gelatinization duration in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage is a preset value, the above setting will increase the duration of the cooking material in the heat preservation gelatinization stage, which will increase the water absorption of the cooking material, and then increase the equivalent water absorption rate of the cooking material.

[0095] This setting adjusts the water absorption of the cooking material by adjusting both the heating power in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage, so as to achieve precise control of the gelatinization stage, which can further improve the precision of cooking control and the cooking effect.

[0096] The present application further provides a cooking method, as Figure 6 shown, Figure 6 which is a schematic flow chart of another embodiment of the cooking method of the present application. The gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage located after the heating gelatinization stage. The gelatinization parameters include the heating power in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage. The cooking method specifically includes steps S61 to S63:

[0097] Step S61: Determine the water absorption rate of the cooking material in the pot body of the cooking device.

[0098] For the specific implementation manner, reference can be made to the above step S31, which will not be elaborated here.

[0099] Step S62: Determine the gelatinization parameters during the cooking process based on the water absorption rate.

[0100] For the specific implementation manner, reference can be made to the above step S32, which will not be elaborated here.

[0101] Step S63: In response to the cooking device entering the gelatinization stage, control the cooking device to cook based on the heating power.

[0102] This heating power is the heating power in the heating gelatinization stage. In an application scenario, a change in the heating power in the heating gelatinization stage will cause a change in the duration of the heating gelatinization stage. For example, when the heating power in the heating gelatinization stage is greater than the standard heating power, the gelatinization duration in the heating gelatinization stage will decrease; when the heating power in the heating gelatinization stage is less than the standard heating power, the gelatinization duration in the heating gelatinization stage will increase.

[0103] It should be noted that the heating gelatinization stage refers to the heating stage of the cooking device to raise the temperature of the cooking space where the cooking material in the pot body is located to a third preset temperature. The third preset temperature can be 70 - 95 (such as 71, 71, 73, 75.5, 77, 78, 86, 89, 90, etc.) degrees Celsius. For example, Figure 5 stage ③ in Figure 5 This temperature can be adjusted correspondingly according to actual cooking needs. Further, it can also be regarded as one of the gelatinization parameters. The heat preservation gelatinization stage after the heating gelatinization stage refers to the stage where the temperature of the cooking space where the cooking material in the pot body is located is maintained at the third preset temperature during the cooking process. For example,

[0104] The beneficial effects of the above settings are as follows: By determining the heating power in the temperature-rising gelatinization stage based on the water absorption rate of the cooking material and controlling the operation of the cooking device accordingly, it is possible to determine the heating power in the temperature-rising gelatinization stage according to the water absorption rate of the cooking material, thereby improving the adaptability of the heating power in the temperature-rising gelatinization stage to different cooking materials and reducing the risk of insufficient or excessive water absorption of the cooking material during cooking of different cooking materials, resulting in overly hard or undercooked food or overly soft and mushy food. Overall, the cooking effect is improved.

[0105] Optionally, in one embodiment, step S62 in the cooking method can also be implemented by Figure 9 the manner shown Figure 9 The manner shown includes step S91 and step S92:

[0106] Step S91: Obtain the difference between the water absorption rate and the standard water absorption rate.

[0107] Specifically, obtain the water absorption rate of the cooking material and calculate the difference between it and the standard water absorption rate.

[0108] Step S92: Determine the heating power based on the difference.

[0109] This heating power is the heating power in the temperature-rising gelatinization stage.

[0110] In this embodiment, through steps S91 - S92, it is possible to determine the heating power in the temperature-rising gelatinization stage based on the difference between the water absorption rate of the cooking material and the standard water absorption rate. This method can further improve the accuracy and convenience of determining the gelatinization parameters based on the water absorption rate, and can further adjust the gelatinization parameters individually according to the difference in the water absorption rate between the cooking material and the cooking material with the standard water absorption rate, thereby further improving the cooking effect.

[0111] The present application further proposes a cooking method, as Figure 7 shown Figure 7 is a schematic flow diagram of another embodiment of the cooking method of the present application. The gelatinization stage includes a temperature-rising gelatinization stage and a heat-preserving gelatinization stage located after the temperature-rising gelatinization stage. The gelatinization parameters include the heating power in the temperature-rising gelatinization stage and the gelatinization duration in the heat-preserving gelatinization stage. This cooking method specifically includes steps S71 to S73:

[0112] Step S71: Determine the water absorption rate of the cooking material in the pot body of the cooking device.

[0113] For the specific implementation manner, reference can be made to step S31 above, and details will not be elaborated here.

[0114] Step S72: Determine the gelatinization parameters during the cooking process based on the water absorption rate.

[0115] For the specific implementation manner, reference can be made to step S32 above, and details will not be elaborated here.

[0116] Step S73: In response to the cooking device entering the gelatinization stage, control the cooking device to cook based on the gelatinization duration.

[0117] This gelatinization duration is the gelatinization duration of the heat preservation gelatinization stage.

[0118] The beneficial effect of the above setting is that by determining the gelatinization duration of the heat preservation gelatinization stage based on the water absorption rate of the cooking material and controlling the cooking device accordingly, the gelatinization duration of the heat preservation gelatinization stage can be determined according to the water absorption rate of the cooking material, thereby improving the adaptability of the gelatinization duration of the heat preservation gelatinization stage to different cooking materials and reducing the risk of insufficient or excessive water absorption of the cooking material during cooking of different cooking materials, resulting in the cooked food being too hard and undercooked or too soft and mushy, and thus improving the overall cooking effect.

[0119] Optionally, in one embodiment, step S72 in the cooking method can also be implemented by Figure 10 the manner shown, Figure 10 The manner shown includes step S101 and step S102:

[0120] Step S101: Obtain the difference between the water absorption rate and the standard water absorption rate.

[0121] For the specific implementation manner, reference can be made to the above step S91, which will not be elaborated here.

[0122] Step S102: Determine the gelatinization duration of the heat preservation gelatinization stage based on the difference.

[0123] This gelatinization duration is the gelatinization duration of the heat preservation gelatinization stage.

[0124] In this embodiment, through steps S101 - S102, the gelatinization duration of the heat preservation gelatinization stage can be determined based on the difference between the water absorption rate of the cooking material and the standard water absorption rate. This way can further improve the accuracy and convenience of determining the gelatinization parameters based on the water absorption rate, and can further adjust the gelatinization parameters personalized according to the difference in the water absorption rate between the cooking material and the cooking material with the standard water absorption rate, and can further improve the cooking effect.

[0125] The present application further proposes a cooking method, as Figure 8 shown, Figure 8 is a schematic flowchart of another embodiment of the cooking method of the present application. The gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage located after the heating gelatinization stage. The gelatinization parameters include the heating power of the heating gelatinization stage and the gelatinization duration of the heat preservation gelatinization stage. This cooking method specifically includes steps S81 to S83:

[0126] Step S81: Determine the water absorption rate of the cooking material in the pot body of the cooking device.

[0127] For the specific implementation manners, reference can be made to the above step S31, which will not be elaborated here.

[0128] Step S82: Determine the gelatinization parameters during the cooking process based on the water absorption rate.

[0129] For the specific implementation manners, reference can be made to the above step S32, which will not be elaborated here.

[0130] Step S83: In response to the cooking device entering the gelatinization stage, control the cooking device to cook based on the heating power and the gelatinization duration.

[0131] This heating power is the heating power in the heating-up gelatinization stage, and this gelatinization duration is the gelatinization duration in the heat-preservation gelatinization stage.

[0132] The beneficial effect of the above settings is that by determining the heating power in the heating-up gelatinization stage and the gelatinization duration in the heat-preservation gelatinization stage based on the water absorption rate of the cooking object and controlling the cooking device accordingly, it is possible to determine the heating power in the heating-up gelatinization stage and the gelatinization duration in the heat-preservation gelatinization stage according to the water absorption rate of the cooking object. Furthermore, it can improve the adaptability of the heating power in the heating-up gelatinization stage and the gelatinization duration in the heat-preservation gelatinization stage to different cooking objects, further reduce the risk of insufficient or excessive water absorption of the cooking object during cooking, resulting in the cooked food being too hard and undercooked or too soft and mushy, and further improve the stability and control accuracy of the cooking method, thereby further improving the overall cooking effect.

[0133] Optionally, the difference between the gelatinization duration in the heat-preservation gelatinization stage and the standard heat-preservation gelatinization duration is greater than the difference between the gelatinization duration in the heating-up gelatinization stage and the standard heating-up gelatinization duration. Herein, the standard heat-preservation gelatinization duration is the gelatinization duration of the cooking object with the standard water absorption rate in the heat-preservation gelatinization stage; the standard heating-up gelatinization duration is the gelatinization duration of the cooking object with the standard water absorption rate in the heating-up gelatinization stage.

[0134] Among them, the change in the heating power in the heating-up gelatinization stage will cause a change in the duration of the heating-up gelatinization stage. For example, when the heating power in the heating-up gelatinization stage is greater than the standard heating power, the gelatinization duration in the heating-up gelatinization stage will decrease; when the heating power in the heating-up gelatinization stage is less than the standard heating power, the gelatinization duration in the heating-up gelatinization stage will increase. Herein, the duration of the heating-up gelatinization stage corresponding to the standard heating power is the standard heating-up gelatinization duration.

[0135] Specifically, the difference between the gelatinization duration in the heat-preservation gelatinization stage and the standard heat-preservation gelatinization duration is greater than the difference between the gelatinization duration in the heating-up gelatinization stage and the standard heating-up gelatinization duration, that is, when the water absorption rate of the cooking object is different from the standard water absorption rate, the regulation range for the heat-preservation gelatinization stage is greater than the regulation range for the heating-up gelatinization stage. This setting can further improve the cooking effect.

[0136] In an application scenario, if the water absorption rate of the cooking material is greater than the standard water absorption rate, the heating power in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage are determined based on the water absorption rate, and then the gelatinization duration in the heating gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage can be determined.

[0137] In another application scenario, the gelatinization duration in the heating gelatinization stage can be directly controlled without controlling it through the heating power in the heating gelatinization stage.

[0138] The beneficial effect of the above setting is that the difference between the gelatinization duration in the heat preservation gelatinization stage and the standard heat preservation gelatinization duration is greater than the difference between the gelatinization duration in the heating gelatinization stage and the standard heating gelatinization duration. When dealing with cooking materials with different water absorption rates, it can improve the regulation range of the corresponding gelatinization parameters in the heat preservation gelatinization stage. Therefore, the gelatinization effect in the heat preservation gelatinization stage can be further improved, and then the overall cooking effect can be further improved.

[0139] Optionally, in an embodiment, step S82 can also be implemented in the Figure 11 shown manner, and further includes step S111 and step S112:

[0140] Step S111: Obtain the difference between the water absorption rate and the standard water absorption rate.

[0141] For the specific implementation method, reference can be made to the above step S91, which will not be elaborated here.

[0142] Step S112: Determine the heating power and the gelatinization duration in the heat preservation gelatinization stage based on the difference.

[0143] This heating power is the heating power in the heating gelatinization stage, and this gelatinization duration is the gelatinization duration in the heat preservation gelatinization stage.

[0144] In this embodiment, through step S111-step S112, it is possible to determine the gelatinization duration in the heat preservation gelatinization stage and the heating power in the heating gelatinization stage based on the difference between the water absorption rate of the cooking material and the standard water absorption rate. This method can further improve the accuracy and convenience of determining gelatinization parameters based on the water absorption rate. According to the difference in the water absorption rate between the cooking material and the cooking material with the standard water absorption rate, the gelatinization parameters can be further adjusted individually, and the cooking effect can be further improved.

[0145] Optionally, both the heating power and the gelatinization duration in the heat preservation gelatinization stage are positively correlated with the difference.

[0146] Positive correlation means that the change directions of two variables are the same, that is, when one variable increases, the other variable also increases.

[0147] This setting can further improve the cooking effect of the cooking method of this embodiment on cooking ingredients with different water absorption rates from the standard water absorption rate, further improve the simplicity of the cooking method, improve the applicability of the cooking method in multiple scenarios, and improve the cooking effect.

[0148] In other embodiments, similar improvements can be made to the cooking method, which will not be elaborated here.

[0149] This application further provides a cooking device, which includes a pot body, a heating mechanism, a temperature sensor, and a controller. The heating mechanism is used to heat the pot body; the temperature sensor is used to measure the cooking temperature inside the pot body; the controller is connected to the heating mechanism and the temperature sensor, and is used to control the heating mechanism to work by adopting the above cooking method.

[0150] Optionally, the cooking device of this embodiment can be any electrical device with a pot body, which uses the pot body to hold ingredients and perform cooking processing. Exemplarily, the cooking device can be a rice cooker, an electric pressure cooker, etc., and is not specifically limited.

[0151] Optionally, the cooking device further includes a lid covering the pot body to form a cooking cavity, and the temperature sensor is arranged on the side of the lid close to the cooking cavity.

[0152] Optionally, a user operation interface can be arranged on the lid, such as a display screen or operation buttons, and is not specifically limited.

[0153] Optionally, the cooking device can include multiple temperature sensors located at different positions of the cooking device, such as the bottom of the cooking cavity and the side of the lid close to the cooking cavity, and is not specifically limited.

[0154] Optionally, the lid is provided with a reinforcing plate, which can withstand a pressure of more than 20 KPa - 30 KPa without the lid being lifted, that is, under the action of this pressure difference, the lid will not automatically open due to excessive force.

[0155] This application further provides a cooking method, as Figure 5 shown, Figure 5 is a schematic diagram of an embodiment of the cooking temperature curve of this application. Taking cooking rice as an example, this cooking method can include eight stages, which are represented by ① to ⑧ respectively. In actual implementation, these eight stages include:

[0156] Stage one, heating and soaking stage.

[0157] In this stage, first wash the rice clean, then add water, heat up and soak it, usually at a temperature between 40 degrees and 65 degrees. The heating and soaking stage corresponds to Figure 5 ① in

[0158] Stage two, heat preservation and soaking stage.

[0159] During this stage, the temperature is maintained stable to allow the rice to absorb water and expand. The heat preservation and soaking stage corresponds to Figure 5 ② in

[0160] Stage three, the heating and gelatinization stage.

[0161] In this stage, the temperature is raised from the heat preservation stage to 70 to 95 degrees. The heating and gelatinization stage corresponds to Figure 5 ③ in

[0162] Stage four, the high-temperature heat preservation stage.

[0163] During this stage, the temperature is maintained at 70 to 95 degrees. Among them, this stage can be achieved by means of negative pressure, adjusting the heating power, spraying water to cool down, supplementing and blowing cold air, etc., aiming to gelatinize the starch while controlling the degree of protein denaturation and inhibiting the formation of starch-protein cross-linked macromolecules, thereby improving the digestibility of proteins and starches. Among them, the high-temperature heat preservation stage corresponds to the heat preservation and gelatinization stage in the above-mentioned embodiment. The high-temperature heat preservation stage corresponds to Figure 5 ④ in

[0164] In actual implementation, negative pressure means achieving high-temperature heat preservation at 70 to 95 degrees by means of negative pressure. Among them, the range of negative pressure can be 45 kPa - 85 kPa. Adjusting the heating power means controlling the high-temperature heat preservation by reducing the power in this stage, such as 100 watts - 600 watts; or intermittent heating, such as heating for 5 seconds - 60 seconds and stopping heating for 5 seconds - 120 seconds. Spraying water to cool down means adding cold water (or normal temperature water, ice water, etc.) into the pot. The amount of water added in the early stage needs to be appropriately reduced, or the excess water needs to be removed in the later stage. The amount of water added is not limited. The temperature is controlled in this way. Air cooling means supplementing and blowing cold air or normal temperature air from the external environment, with the wind speed being 0.5 m / s - 3 m / s, accelerating the air flow, so as to control the temperature to be stable at 70 to 95 degrees. Among them, the duration of high-temperature heat preservation can be 1 minute to 30 minutes. During the high-temperature temperature control process, one or more of the above combination methods can be adopted. After adding this high-temperature heat preservation stage to the cooking of conventional rice, the proteins and starches in the rice can be made more digestible.

[0165] Stage five, the heating and boiling stage.

[0166] In this stage, the rice is brought to a boiling state. The heating and boiling stage corresponds to Figure 5 ⑤ in

[0167] Stage six, the heat preservation and boiling stage.

[0168] The heat preservation and boiling stage is maintained in a boiling state to fully gelatinize the rice. The heat preservation and boiling stage corresponds to Figure 5 ⑥ in

[0169] Stage seven, the third gelatinization stage.

[0170] The third gelatinization stage continues to heat up to evaporate the moisture. The third gelatinization stage corresponds to Figure 5 ⑦ in it.

[0171] Stage eight, the fragrance simmering stage.

[0172] Enter this fragrance simmering stage by reducing the power to simmer the fragrant rice. The fragrance simmering stage corresponds to Figure 5 ⑧ in it. During the conventional rice cooking process, after the heating and gelatinization stage, it directly heats up to the boiling stage, and there is no high-temperature insulation stage. Directly entering the boiling stage will cause excessive denaturation of proteins and form macromolecular cross-linking substances with starch. In this embodiment, by adding a high-temperature insulation stage, the degree of protein denaturation can be controlled, the formation of protein-starch macromolecular cross-linking substances can be reduced, and at the same time, the starch can absorb water and gelatinize more fully, thereby improving the digestibility of rice proteins and starches. So that the finally made rice has the characteristics of being soft, glutinous and easy to digest.

[0173] Specifically, in an application scenario, the cooking process can refer to Figure 5 , taking variety A rice as an example of the cooking object, put the washed variety A rice with a faster water absorption rate into the pot body; the difference in the water absorption rate v between variety A rice and standard rice is Δv1 mg / (g·min), where the water absorption rate of the standard rice is known to be 10.65 mg / (g·min) (which can be measured under the rice-water ratio of 1:1.25 and the insulation condition of 50 °C), Δv1 can be positive or negative. When it is positive, it means that variety A rice has a faster water absorption rate than the standard rice by |Δv1| mg / (g·min), and when it is negative, it means that variety A rice has a slower water absorption rate than the standard rice by |Δv1| mg / (g·min); further, when the cooking process enters stage ③, reduce the heating power to the first heating power in the above embodiment, so that the heating rate in stage ③ is reduced, thereby prolonging the heating and gelatinization time in stage ③, and at the same time shortening the insulation and gelatinization time in stage ④ to the first gelatinization duration in the above embodiment, so as to slow down the water absorption of variety A rice, so that the equivalent water absorption rate change of variety A rice is Δv2 mg / (g·min), where the change in the water absorption rate satisfies |Δv2| = |Δv1|.

[0174] It should be noted that the water absorption rate here corresponds to the water absorption rate in the above embodiment, and the standard rice corresponds to the cooking object with the standard water absorption rate in the above embodiment.

[0175] For example, when Δv1 is 5 mg / (g·min), it means that the water absorption rate of every gram of variety A rice per minute is 5 mg faster than that of every gram of standard rice per minute. Put the washed variety A rice with a faster water absorption rate into the pot body. When the cooking process enters stage ③, reduce the heating power to the first heating power in the above embodiment, so that the heating rate in stage ③ decreases, thereby extending the heating and gelatinization time in stage ③ by 3 min, and at the same time reducing the holding and gelatinization time in stage ④ by 3 min, so as to reduce the equivalent water absorption rate of the rice by 5 mg / (g·min), thereby reducing the water absorption of variety A rice and ensuring that the cooked rice quality of variety A rice with a faster water absorption rate will not be too mushy.

[0176] Specifically, in another application scenario, the cooking process can refer to Figure 5 , taking variety B rice as the cooking object as an example. Put the washed variety B rice with a slower water absorption rate into the pot body; the difference in water absorption rate v between variety B rice and standard rice is Δv 3 mg / (g·min), where the water absorption rate of the standard rice is known to be 10.65 mg / (g·min) (which can be measured under the rice-water ratio of 1:1.25 and the holding temperature of 50°C); further, when the cooking process enters stage ③, increase the heating power to the second heating power in the above embodiment, so that the heating rate in stage ③ increases, thereby shortening the heating and gelatinization time in stage ③, and at the same time extending the holding and gelatinization time in stage ④ to the second gelatinization duration in the above embodiment to accelerate the water absorption of variety B rice, so that the equivalent water absorption rate of variety B rice changes by Δv 4 mg / (g·min), where the change in water absorption rate satisfies |Δv3| = |Δv4|.

[0177] It should be noted that the water absorption rate here corresponds to the water absorption rate in the above embodiment, and the standard rice corresponds to the cooking object with the standard water absorption rate in the above embodiment.

[0178] For example, when Δv 3 mg / (g·min) is -2 mg / (g·min), it means that the water absorption rate of every gram of variety B rice per minute is 2 mg slower than that of every gram of standard rice per minute. Put the washed variety B rice with a slower water absorption rate into the pot body. When the cooking process enters stage ③, increase the heating power to the second heating power in the above embodiment, so that the heating rate in stage ③ increases, thereby shortening the heating and gelatinization time in stage ③ by 1 min, and at the same time extending the holding and gelatinization time in stage ④ by 1 min, so as to increase the equivalent water absorption rate of the rice by 2 mg / (g·min), thereby accelerating the water absorption of variety B rice and ensuring that the cooked rice quality of variety B rice with a slower water absorption rate will not be too dry and hard.

[0179] Optionally, the cooking device in this embodiment includes cooking tools with cooking functions such as rice cookers and electric pressure cookers, and is not specifically limited.

[0180] The present application further provides a computer storage medium, such as Figure 12 shown Figure 12 is a schematic structural diagram of an embodiment of the computer storage medium of the present application. Program instructions 131 are stored on the computer storage medium 130, and the program instructions 131 are executed by a processor to implement the above firmware upgrade method.

[0181] Among them, the program instructions 131 can form a program file and be stored in the above storage medium in the form of a software product, so that an electronic device (which can be a personal computer, server, or network device, etc.) or a processor can execute all or part of the steps of the methods in various embodiments of the present application. The foregoing storage medium includes: various media that can store program codes such as USB flash drives, mobile hard disks, read-only memories (ROM, Read-Only Memory), random access memories (RAM, Random Access Memory), magnetic disks, or optical discs, or terminal devices such as computers, servers, mobile phones, and tablets.

[0182] The computer storage medium 130 in this embodiment can be, but is not limited to, a USB flash drive, an SD card, a PD optical drive, a mobile hard disk, a large-capacity floppy drive, a flash memory, a multimedia memory card, a server, etc.

[0183] In one embodiment, a computer program product or a computer program is provided. The computer program product or the computer program includes computer instructions, and the computer instructions are stored in a computer storage medium. The processor of the electronic device reads the computer instructions from the computer storage medium, and the processor executes the computer instructions, so that the electronic device executes the steps in the above method embodiments.

[0184] In addition, if the above functions are implemented in the form of software functions and sold or used as an independent product, they can be stored in a storage medium readable by a mobile terminal. That is, the present application also provides a storage device storing program data, and the program data can be executed to implement the method of the above embodiment. The storage device can be a USB flash drive, an optical disc, a server, etc. That is, the present application can be embodied in the form of a software product, which includes several instructions for causing an intelligent terminal to execute all or part of the steps of the methods described in each embodiment.

[0185] Different from the prior art, the present application can control the cooking operation of a cooking device in the gelatinization stage based on gelatinization parameters corresponding to the water absorption rate of the cooking material, which can determine the gelatinization parameters during the cooking process according to the water absorption rate of the cooking material, and further improve the adaptability of the gelatinization parameters to different cooking materials, reducing the risk that the cooked food is too hard or undercooked or too soft and mushy due to insufficient or excessive water absorption of the cooking material when cooking different cooking materials, thereby improving the overall cooking effect and the control accuracy and multi-scenario adaptability of the cooking method. Therefore, the present application can improve the control accuracy and multi-scenario adaptability of the cooking method and improve the cooking effect.

[0186] It should be noted that in each embodiment of the present application, all the functional units can be integrated into one processing unit, or each unit can be a separate unit alone, or two or more units can be integrated into one unit; the above-mentioned integrated unit can be implemented in the form of hardware, or in the form of a combination of hardware and software functional units. Those of ordinary skill in the art can understand that all or part of the steps of implementing the above method embodiments can be completed by hardware related to program instructions, and the foregoing program can be stored in a computer-readable storage medium. When the program is executed, it executes the steps including the above method embodiments; and the foregoing storage medium includes: various media such as mobile storage devices, ROMs, magnetic disks, or optical discs that can store program codes. Alternatively, if the above-mentioned integrated unit of the present application is implemented in the form of a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on such an understanding, the technical solution of the embodiments of the present application, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes several instructions for causing a product to execute all or part of the methods described in the various embodiments of the present application. And the foregoing storage medium includes: various media such as mobile storage devices, ROMs, magnetic disks, or optical discs that can store program codes.

[0187] The above is only the implementation manner of the present application, and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made by using the content of the specification and drawings of the present application, or directly or indirectly applied in other related technical fields, shall be included in the patent protection scope of the present application by the same token.

Claims

1. A cooking method, characterized in that, Including: Determine gelatinization parameters corresponding to the water absorption rate of the cooking material in the pot body of the cooking device; In response to the cooking device entering the gelatinization stage, control the cooking of the cooking device based on the gelatinization parameters.

2. The cooking method according to claim 1, wherein The determining of the gelatinization parameters corresponding to the water absorption rate of the cooking material in the pot body of the cooking device includes: Determine the type information of the cooking material in the pot body of the cooking device; Obtain the gelatinization parameters corresponding to the type information based on a preset relationship; Wherein, the preset relationship is established with the water absorption rate as the intermediate quantity.

3. The cooking method according to claim 1, characterized in that, The determining of the gelatinization parameters corresponding to the water absorption rate of the cooking material in the pot body of the cooking device includes: Determine the water absorption rate of the cooking material in the pot body of the cooking device; Determine the gelatinization parameters during the cooking process based on the water absorption rate.

4. The cooking method according to claim 3, characterized in that, The gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage located after the heating gelatinization stage. The sum of the gelatinization duration of the heating gelatinization stage and the gelatinization duration of the heat preservation gelatinization stage is a preset value. The gelatinization parameters include the heating power of the heating gelatinization stage. The determining of the gelatinization parameters during the cooking process based on the water absorption rate includes: In response to the water absorption rate being greater than the standard water absorption rate, determine the heating power of the heating gelatinization stage as the first heating power; In response to the water absorption rate being less than the standard water absorption rate, determine the heating power of the heating gelatinization stage as the second heating power; In response to the water absorption rate being equal to the standard water absorption rate, determine the heating power of the heating gelatinization stage as the standard heating power; Wherein, the first heating power is less than the standard heating power, the second heating power is greater than the standard heating power, and the standard heating power is the heating power of the cooking material with the standard water absorption rate during the heating gelatinization stage.

5. The cooking method according to claim 3, characterized in that The gelatinization stage includes a heat preservation gelatinization stage. The gelatinization parameters include the gelatinization duration of the heat preservation gelatinization stage. The determining of the gelatinization parameters during the cooking process based on the water absorption rate includes: In response to the water absorption rate being greater than the standard water absorption rate, determine the gelatinization duration of the heat preservation gelatinization stage as the first gelatinization duration; In response to the water absorption rate being less than the standard water absorption rate, determine the gelatinization duration of the heat preservation gelatinization stage as the second gelatinization duration; In response to the water absorption rate being equal to the standard water absorption rate, determine the gelatinization duration of the heat preservation gelatinization stage as the heat preservation standard gelatinization duration; Wherein, the first gelatinization duration is less than the heat preservation standard gelatinization duration, the second gelatinization duration is greater than the heat preservation standard gelatinization duration, and the heat preservation standard gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate during the heat preservation gelatinization stage.

6. The cooking method according to claim 3, characterized in that, The gelatinization stage includes a heating gelatinization stage and a heat preservation gelatinization stage located after the heating gelatinization stage. The gelatinization parameters include the heating power of the heating gelatinization stage and the gelatinization duration of the heat preservation gelatinization stage. The controlling of the cooking of the cooking device based on the gelatinization parameters in response to the cooking device entering the gelatinization stage includes: In response to the cooking device entering the gelatinization stage, control the cooking of the cooking device based on the heating power and / or the gelatinization duration.

7. The cooking method according to claim 6, characterized in that, The difference between the gelatinization duration in the heat preservation gelatinization stage and the standard heat preservation gelatinization duration is greater than the difference between the gelatinization duration in the heating-up gelatinization stage and the standard heating-up gelatinization duration; wherein, the standard heat preservation gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate in the heat preservation gelatinization stage; the standard heating-up gelatinization duration is the gelatinization duration of the cooking material with the standard water absorption rate in the heating-up gelatinization stage.

8. The cooking method according to claim 6, characterized in that, The cooking method further includes: obtaining the difference between the water absorption rate and the standard water absorption rate; determining the heating power in the heating-up gelatinization stage and / or the gelatinization duration in the heat preservation gelatinization stage based on the difference.

9. The cooking method according to claim 8, characterized in that, The heating power in the heating-up gelatinization stage and the gelatinization duration in the heat preservation gelatinization stage are both positively correlated with the difference.

10. A cooking device, characterized in that, including: a pot body; a heating mechanism for heating the pot body; a temperature sensor for measuring the cooking temperature inside the pot body; a controller connected to the heating mechanism and the temperature sensor, and configured to control the heating mechanism to operate by using the cooking method according to any one of claims 1-9.

11. A computer storage medium, characterized in that, Program instructions are stored thereon, and the program instructions are executed by the cooking appliance to implement the cooking method according to any one of claims 1-9.

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