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: acquiring cooking object information of a cooking object in a pot body in the cooking equipment; determining gelatinization parameters of the cooking equipment based on the cooking material information; when the cooking temperature in the pot body reaches the heat preservation gelatinization temperature threshold value in response, the cooking equipment is controlled to enter a heat preservation gelatinization stage, and cooking of the cooking equipment in the heat preservation gelatinization stage is controlled based on the gelatinization parameters; wherein the gelatinization parameters at least comprise the gelatinization stage number of the heat preservation gelatinization stage, and the heat preservation gelatinization stage is divided into a plurality of sub-gelatinization stages with different gelatinization temperatures through the gelatinization stage number; the heat preservation gelatinization temperature threshold value is smaller than the boiling temperature threshold value of the cooking object. The cooking effect can be improved, and the use experience of a user is improved.

Description

Technical Field

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

[0002] During the cooking process of existing cooked foods such as rice, it mainly includes stages such as medium-temperature water absorption, boiling gelatinization, and rice simmering. The process of cooking and ripening the cooked food is the process of gelatinization of the starch in the cooked food. In the traditional cooking process, sufficient time needs to be maintained during the boiling stage to allow the starch in the cooked food to complete gelatinization. However, the excessively high temperature during the boiling stage easily causes the starch and protein molecules in the rice to form indigestible cross-linked macromolecules. Moreover, different cooking scenarios, such as cooked foods of different weights or different types, have different requirements for gelatinization duration, gelatinization temperature, etc., resulting in the inability of existing cooking methods to be applicable to a variety of different cooking scenarios and poor cooking effects. Summary of the Invention

[0003] The present application provides a cooking method, a cooking device, and a computer storage medium, which can improve the cooking effect and enhance the user experience.

[0004] To solve the above technical problems, the present application provides a cooking method, which includes: obtaining the cooking information of the cooked food in the pot body of the cooking device; determining the gelatinization parameters of the cooking device based on the cooking information; in response to the cooking temperature in the pot body reaching the heat preservation gelatinization temperature threshold, controlling the cooking device to enter the heat preservation gelatinization stage, and controlling the cooking of the cooking device in the heat preservation gelatinization stage based on the gelatinization parameters; wherein, the gelatinization parameters at least include the number of gelatinization stages in the heat preservation gelatinization stage, and the number of gelatinization stages divides the heat preservation gelatinization stage into multiple sub-gelatinization stages with different gelatinization temperatures; the heat preservation gelatinization temperature threshold is less than the boiling temperature threshold of the cooked food.

[0005] Wherein, the cooking information includes the weight of the cooked food, and determining the gelatinization parameters of the cooking device based on the cooking information includes: obtaining the number of gelatinization stages corresponding to the weight based on a first preset relationship; wherein, the number of gelatinization stages is positively correlated with the weight.

[0006] Wherein, the gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, and determining the gelatinization parameters of the cooking device based on the cooking information further includes: obtaining the total gelatinization duration corresponding to the weight based on a second preset relationship; wherein, the total gelatinization duration is positively correlated with the weight.

[0007] Wherein, the cooking information includes the weight of the cooked food, the gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, and determining the gelatinization parameters of the cooking device based on the cooking information includes: obtaining the number of gelatinization stages and the total gelatinization duration corresponding to the weight based on a third preset relationship; wherein, the total gelatinization duration and / or the number of gelatinization stages are positively correlated with the weight.

[0008] Among them, the gelatinization parameters further include the total gelatinization duration in the heat-preserving gelatinization stage, and the cooking material information includes the starch content of the cooking material. Determining the gelatinization parameters of the cooking device based on the cooking material information includes: obtaining the number of gelatinization stages and the total gelatinization duration corresponding to the starch content; wherein, the number of gelatinization stages and / or the total gelatinization duration are positively correlated with the starch content.

[0009] Among them, the gelatinization parameters further include the total gelatinization duration in the heat-preserving gelatinization stage, and the cooking material information further includes the starch content of the cooking material. Determining the gelatinization parameters of the cooking device based on the cooking material information further includes: determining the total gelatinization duration based on the starch content, the heat-preserving gelatinization temperature threshold, and the weight.

[0010] Among them, determining the total gelatinization duration based on the starch content, the heat-preserving gelatinization temperature threshold, and the weight includes: respectively obtaining the first product of the weight and the first preset ratio, the second product of the starch content and the second preset ratio, and the third product of the heat-preserving gelatinization temperature threshold and the third preset ratio; obtaining the sum value between the first product, the second product, and the first preset duration; and obtaining the difference between the sum value and the third product as the total gelatinization duration.

[0011] Among them, the gelatinization temperature of multiple sub-gelatinization stages increases with the increase of the cumulative gelatinization duration in the heat-preserving gelatinization stage.

[0012] Among them, the cooking method further includes: determining the gelatinization duration and the gelatinization temperature of each sub-gelatinization stage based on the total gelatinization duration, the heat-preserving gelatinization temperature threshold, the boiling temperature threshold, and the number of gelatinization stages.

[0013] Among them, the boiling stage of the cooking device includes a heating-boiling stage and a heat-preserving boiling stage. The heating-boiling stage is located between the heat-preserving gelatinization stage and the heat-preserving boiling stage. The cooking material information includes the weight of the cooking material. The cooking method further includes: determining the total gelatinization duration based on the weight; determining the heat-preserving boiling duration of the heat-preserving boiling stage based on the weight and the total gelatinization duration; wherein, the total gelatinization duration is positively correlated with the weight, and the heat-preserving boiling duration is negatively correlated with the total gelatinization duration in the heat-preserving gelatinization stage.

[0014] Among them, the above-mentioned determining the heat-preserving boiling duration of the heat-preserving boiling stage based on the weight and the total gelatinization duration includes: respectively obtaining the fourth product of the weight and the fourth preset ratio, and the fifth product of the total gelatinization duration and the fifth preset ratio; obtaining the sum value between the fourth product and the second preset duration, and obtaining the difference between the sum value and the fifth product.

[0015] To solve the above technical problems, the present application further provides a cooking device, which includes: a pot body; a heating mechanism for heating the pot body; a temperature sensor for measuring the cooking temperature in the pot body; and a controller connected to the heating mechanism and the temperature sensor, for controlling the heating mechanism to work by using the above cooking method.

[0016] 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 device to implement the above cooking method.

[0017] The beneficial effects of the present application are as follows: The present application first obtains the cooking information of the cooking object in the pot body of the cooking device, determines the gelatinization parameters of the cooking device based on the cooking information, and controls the cooking device to cook based on the gelatinization parameters during the heat preservation and gelatinization stage of cooking. And the gelatinization parameters at least include the number of gelatinization stages that divide the heat preservation and gelatinization stage into sub-gelatinization stages with different gelatinization temperatures, that is, determines the specific cooking strategy for the heat preservation and gelatinization stage based on the cooking information, rather than using a constant gelatinization temperature or a constant cooking strategy to heat the cooking object. Therefore, the starch in the cooking object can be fully gelatinized; and the present application controls the cooking device to enter the heat preservation and gelatinization stage when the cooking temperature in the pot body reaches the heat preservation and gelatinization temperature threshold lower than the boiling temperature threshold, and controls the cooking device to cook the cooking object based on the above specific cooking strategy, that is, controls the cooking device to perform heat preservation and gelatinization on the cooking object before the boiling stage, which can improve the problem that starch and protein molecules in the cooking object form indigestible cross-linked macromolecules due to the too high temperature in the boiling stage. Therefore, the digestibility effect of the cooking object can be improved. Therefore, the present application can improve the cooking effect and the user experience. Description of the Drawings

[0018] 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 also be obtained based on these drawings. Among them:

[0019] Figure 1 is a schematic flowchart of an embodiment of the cooking method of the present application;

[0020] Figure 2 is a partial schematic flowchart of the cooking method of the present application;

[0021] Figure 3 is a schematic diagram of an embodiment of the cooking temperature curve of the present application;

[0022] Figure 4 is a schematic structural diagram of an embodiment of the computer storage medium of the present application. Detailed Embodiments

[0023] In the following description, specific details such as specific system architectures and technologies are presented for the purpose of illustration rather than limitation, so as to provide a thorough understanding of 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.

[0024] 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 "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion.

[0025] It should be understood that when used in this specification and the appended claims, the term "comprising" 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.

[0026] It should also be understood that the terms used in the present specification of the 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 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.

[0027] It should be further understood that the term "and / or" used in the present specification of the 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.

[0028] As used in this specification and the appended claims, the term "if" can be interpreted according to the context as "when", "once", "in response to determining", or "in response to detecting". Similarly, the phrase "if determined" or "if [the described condition or event] is detected" can be interpreted according to the context as meaning "once determined", "in response to determining", "once [the described condition or event] is detected", or "in response to detecting [the described condition or event]".

[0029] It should be noted that when an element is fixed to another element, it includes directly fixing the element to the other element, or fixing the element to the other element through at least one intermediate other element. When an element is connected to another element, it includes directly connecting the element to the other element, or connecting the element to the other element through at least one intermediate other element.

[0030] 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 of the present application without creative efforts shall fall within the protection scope of the present application.

[0031] The cooking method, cooking equipment, etc. provided by the present application can be used to cook cooking materials such as rice, millet, and other staple or non-staple foods. In the following embodiments of the present application, rice is taken as an example for introduction.

[0032] Rice is a staple food widely consumed around the world and an indispensable part of Chinese food culture. Rice is made by cooking rice, and its main component is carbohydrates, especially starch (70 - 80%), and it also contains a certain amount of protein (7 - 10%). Although the protein content in rice is not high, it still makes a certain contribution to the nutritional health of the human body. Gluten contains rich amino acids such as arginine and aspartic acid, and these amino acids play an important role in maintaining the normal metabolism and physiological functions of the human body. In addition, the protein in rice also has a certain energy value, and each gram of protein can provide 4 kcal of energy. Therefore, as a staple food, rice can also provide a certain amount of energy for the human body.

[0033] The protein in natural rice forms aggregates through intermolecular interactions and fills in the starch gel network structure. The higher the protein content, the stronger the interaction between protein and starch and the disulfide bond interaction within the protein molecule, and the denser the gel network. After rice is steamed and boiled, the starch melts in the heat and water, the starch granules absorb water and expand and rupture, and amylose dissolves out from the ruptured starch granules, resulting in an increase in the content of water-soluble starch and protein. At the same time, the flexibility of the macromolecular chain increases, the natural structure disintegrates, and the molecular chain stretches, so that the enzyme action sites of the protein embedded in the starch are exposed due to the loose molecular structure. The protein is enzymatically hydrolyzed by pepsin in the stomach, trypsin and chymotrypsin in the small intestine to produce small peptides and amino acids and is absorbed and digested by the body. However, when rice is boiled for too long, starch and protein molecules will form cross-linked macromolecular substances, which will wrap the digestion sites, thereby reducing the contact between digestive enzymes and the digestion sites of starch and protein, and reducing the digestibility of rice. Therefore, it is necessary to control the time of the boiling stage during the rice cooking process to reduce the degree of cross-linking of starch and protein molecules and improve the digestibility of rice.

[0034] The present application first proposes a cooking method, as Figure 1 shown, Figure 1 is a schematic flow chart of an embodiment of the cooking method of the present application. The cooking method of this embodiment specifically includes steps S11 to S13.

[0035] Step S11: Obtain the cooking information of the cooking material in the pot body of the cooking device.

[0036] The controller of the cooking device obtains the cooking information of the cooking material in the pot body. Among them, the cooking information of the cooking material can be input by the user through the interaction mechanism of the cooking device and transmitted to the controller through the interaction mechanism. Or the cooking information can also be obtained by the detection mechanism or the feeding mechanism of the cooking device, etc., and transmitted to the controller.

[0037] The cooking information of the cooking material can include at least one of type information, weight information, component content information, proportion of the cooking material in the cooking mixture, water absorption rate, etc.

[0038] Among them, the type information of the cooking material includes the type of the cooking material. For example, different varieties of rice belong to different cooking material types. For another example, rice and millet belong to different cooking material types, etc.; the component content information of the cooking material can include protein content, starch content, etc.; the proportion of the cooking material in the cooking mixture. For example, when the cooking material is rice, the cooking information at least includes the proportion of rice in the cooking mixture (such as the rice-water mixture) (such as the proportion of rice). The cooking mixture refers to the mixture of the cooking material and the corresponding cooking liquid, such as water, etc., and is not specifically limited; the water absorption rate refers to the water absorption rate, and the water absorption rates of different cooking materials may be different.

[0039] Among them, the interaction mechanism of the cooking device can include buttons, knobs, microphones, cameras or input areas of the display screen provided on the cooking device; or the interaction mechanism 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.

[0040] Step S12: Determine the gelatinization parameters of the cooking device based on the cooking information; among them, the gelatinization parameters at least include the number of gelatinization stages in the heat preservation gelatinization stage, and the number of gelatinization stages divides the heat preservation gelatinization stage into multiple sub-gelatinization stages with different gelatinization temperatures.

[0041] The controller determines the gelatinization parameters of the cooking device based on the cooking information. Specifically, the controller can obtain the gelatinization parameters corresponding to the cooking information based on a preset relationship. The preset relationship can be stored in the form of a relational formula or a preset table, and the preset relationship can be pre-stored in the controller or the memory of the cooking device to improve the operation efficiency of the controller.

[0042] Among them, multiple sub-gelatinization stages with different gelatinization temperatures are arranged adjacent to each other in sequence, that is, two adjacent sub-gelatinization stages share an intermediate node and there is no gap stage in the middle.

[0043] In some embodiments, the user can also determine the gelatinization parameters based on the cooking material information by themselves and input the gelatinization parameters into the controller.

[0044] Step S13: In response to the cooking temperature in the pot reaching the heat preservation gelatinization temperature threshold, control the cooking device to enter the heat preservation gelatinization stage, and control the cooking of the cooking device in the heat preservation gelatinization stage based on the gelatinization parameters; wherein, the heat preservation gelatinization temperature threshold is less than the boiling temperature threshold of the cooking material.

[0045] The cooking device further includes a temperature sensor connected to the controller. During the cooking process, the temperature sensor detects the cooking temperature in the pot in real time and feeds back the cooking temperature to the controller. The controller determines the cooking stage of the cooking material based on the cooking temperature in the pot and adopts corresponding cooking strategies for the cooking material in different cooking stages to improve the cooking effect and safety, etc.

[0046] When the controller determines that the cooking temperature in the pot reaches the heat preservation gelatinization temperature threshold, it determines to enter the heat preservation gelatinization stage. In the heat preservation gelatinization stage, the controller controls the cooking device to cook with the gelatinization parameters determined in step S12 until the cooking temperature reaches the boiling temperature, that is, the cooking device enters the boiling stage.

[0047] During the cooking process, the heat preservation gelatinization stage can be set after the water absorption stage of the cooking material is completed and before entering the boiling stage. Taking steamed rice as an example, the protein in rice forms aggregates through intermolecular interactions and fills in the starch gel network structure. After the rice is steamed, the starch melts under the action of heat and water, the starch granules absorb water and expand and rupture, and the amylose dissolves out from the ruptured starch granules, resulting in an increase in the content of water-soluble starch and protein. At the same time, the flexibility of the macromolecular chain increases, the natural structure disintegrates, the molecular chain stretches, so that the enzyme digestion sites of the protein embedded in the starch are exposed due to the loose molecular structure. The protein is enzymatically hydrolyzed by pepsin in the stomach, trypsin in the small intestine, and chymotrypsin in the small intestine to produce small peptides and amino acids, which are then absorbed and digested by the body. If the cooking material does not go through gelatinization and directly enters the boiling stage, when the rice is boiled for too long under boiling, the starch and protein molecules will form cross-linked macromolecular substances, which will wrap the digestion sites, thereby reducing the contact between digestive enzymes and digestion sites and lowering the digestibility of the rice.

[0048] In this embodiment, the cooking information of the cooking material in the pot body of the cooking device is first obtained, and the gelatinization parameter of the cooking device is determined based on the cooking information. During the heat preservation and gelatinization stage of cooking, the cooking device is controlled to cook based on the gelatinization parameter. The gelatinization parameter at least includes the number of gelatinization stages that divides the heat preservation and gelatinization stage into sub-gelatinization stages with different gelatinization temperatures, that is, the specific cooking strategy for the heat preservation and gelatinization stage is determined based on the cooking information, rather than using a constant gelatinization temperature or a constant cooking strategy to heat the cooking material. Therefore, the starch in the cooking material can be fully gelatinized. In this embodiment, when the cooking temperature in the pot body reaches the heat preservation and gelatinization temperature threshold lower than the boiling temperature threshold, the cooking device is controlled to enter the heat preservation and gelatinization stage, and the cooking device is controlled to cook the cooking material based on the above specific cooking strategy, that is, the cooking device is controlled to perform heat preservation and gelatinization on the cooking material before the boiling stage, which can improve the problem that starch and protein molecules in the cooking material form indigestible cross-linked macromolecules due to the too high temperature in the boiling stage. Therefore, the digestibility effect of the cooking material can be improved. Therefore, this embodiment can improve the cooking effect and the user experience.

[0049] Optionally, in some embodiments, the cooking information includes the weight of the cooking material. This embodiment can implement step S12 through step S121.

[0050] Step S121: Obtain the number of gelatinization stages corresponding to the weight based on the first preset relationship; wherein, the number of gelatinization stages is positively correlated with the weight.

[0051] Wherein, the fact that the number of gelatinization stages is positively correlated with the weight means that the number of gelatinization stages increases as the weight increases and decreases as the weight decreases. For example, the weight can include multiple weight ranges, and the larger the value of the weight range, the larger the number of gelatinization stages.

[0052] The controller or the memory can pre-store the relationship formula between the weight and the number of gelatinization stages, and the controller calculates the number of gelatinization stages corresponding to the weight based on this relationship formula; or pre-store multiple preset weights and the number of gelatinization stages corresponding to each preset weight, and the controller matches the weight of the cooking material with the preset weights to obtain the number of gelatinization stages corresponding to the preset weight with the highest matching degree as the number of gelatinization stages corresponding to the weight of the cooking material.

[0053] Optionally, the above relationship formula can involve parameters such as the heat preservation and gelatinization temperature threshold.

[0054] In this embodiment, the number of gelatinization stages of the gelatinization stage is determined based on the weight of the cooking material, and the number of gelatinization stages is positively correlated with the weight, so that a cooking material with a larger weight can be cooked using more sub-gelatinization stages, which can make the change of the gelatinization temperature of the cooking material with a larger weight finer and can improve the gelatinization effect of the cooking material.

[0055] Optionally, in some embodiments, the cooking object information includes the weight of the cooking object, the gelatinization parameter includes the number of gelatinization stages and the total gelatinization duration of the heat preservation gelatinization stage. This embodiment can implement step S12 through step S121 and step S131.

[0056] Step S121: Obtain the number of gelatinization stages corresponding to the weight based on a first preset relationship; wherein, the number of gelatinization stages is positively correlated with the weight.

[0057] For the specific implementation manner of step S121, reference can be made to the above embodiments.

[0058] Step S131: Obtain the total gelatinization duration corresponding to the weight based on a second preset relationship; wherein, the total gelatinization duration is positively correlated with the weight.

[0059] Wherein, the total gelatinization duration refers to the sum of the gelatinization durations of all sub-gelatinization stages in the heat preservation gelatinization stage.

[0060] Wherein, the fact that the total gelatinization duration is positively correlated with the weight means that the total gelatinization duration increases as the weight increases and shortens as the weight decreases. For example, the weight can include multiple weight ranges, and the larger the value of the weight range, the longer the total gelatinization duration.

[0061] In an application scenario, the controller or the memory can pre-store the relationship formula between the weight and the total gelatinization duration, and the controller calculates the total gelatinization duration corresponding to the weight based on this relationship formula; or pre-store multiple preset weights and the total gelatinization duration corresponding to each preset weight, and the controller matches the weight of the cooking object with the preset weights to obtain the total gelatinization duration corresponding to the preset weight with the highest matching degree as the total gelatinization duration corresponding to the weight of the cooking object.

[0062] Optionally, the above relationship formula can involve parameters such as the heat preservation gelatinization temperature threshold.

[0063] This embodiment determines the number of gelatinization stages and the total gelatinization duration of the heat preservation gelatinization stage based on the weight of the cooking object, and both the number of gelatinization stages and the total gelatinization duration are positively correlated with the weight, so that the cooking object with a larger weight can be cooked with more sub-gelatinization stages and a longer gelatinization time, which can make the gelatinization temperature change of the cooking object with a larger weight finer and have enough time for sufficient gelatinization, and can improve the gelatinization effect of the cooking object.

[0064] Optionally, in some embodiments, the cooking object information includes the weight of the cooking object, the gelatinization parameter includes the total gelatinization duration of the heat preservation gelatinization stage. This embodiment can implement step S12 through step S141.

[0065] Step S141: Obtain the number of gelatinization stages and the total gelatinization duration corresponding to the weight based on a third preset relationship; wherein, the number of gelatinization stages and the total gelatinization duration are positively correlated with the weight.

[0066] A third preset relationship among the weight of the cooked food, the number of gelatinization stages, and the total gelatinization duration can be established in advance, and the controller obtains the number of gelatinization stages and the total gelatinization duration corresponding to the weight of the cooked food based on the third preset relationship.

[0067] The difference between step S141 and the above embodiment is that by a preset relationship, that is, the third preset relationship defines the relationship among the weight of the cooked food, the number of gelatinization stages, and the total gelatinization duration, the control logic of the controller can be simplified and the cooking efficiency can be improved, and by associating the number of gelatinization stages with the total gelatinization duration, the cooking effect can be further improved.

[0068] Optionally, parameters such as the temperature threshold for heat preservation and gelatinization can be involved in the third preset relationship.

[0069] Optionally, in some embodiments, the number of gelatinization stages is not necessarily completely positively correlated with the weight of the cooked food. For example, the weight can include multiple weight ranges, and some weight ranges with the same change trend can correspond to the same number of gelatinization stages.

[0070] Optionally, in some embodiments, the total gelatinization duration is not necessarily completely positively correlated with the weight of the cooked food. For example, the weight can include multiple weight ranges, and some weight ranges with the same change trend can correspond to the same total gelatinization duration.

[0071] Optionally, in some embodiments, the gelatinization parameters include the number of gelatinization stages and the total gelatinization duration in the heat preservation and gelatinization stage, and the cooked food information includes the starch content. This embodiment can implement step S12 through step S151.

[0072] Step S151: Obtain the number of gelatinization stages and the total gelatinization duration corresponding to the starch content; wherein, the number of gelatinization stages and / or the total gelatinization duration are positively correlated with the starch content.

[0073] Wherein, the positive correlation between the number of gelatinization stages and the starch content means that the number of gelatinization stages increases as the starch content increases and decreases as the starch content decreases. For example, the starch content can include multiple content ranges, and the larger the value of the content range, the larger the number of gelatinization stages. The positive correlation between the total gelatinization duration and the starch content means that the total gelatinization duration increases as the starch content increases and decreases as the starch content decreases. For example, the starch content can include multiple content ranges, and the larger the value of the content range, the larger the total gelatinization duration.

[0074] Optionally, in some embodiments, the number of gelatinization stages is not necessarily completely positively correlated with the starch content of the cooked food. For example, the starch content can include multiple content ranges, and some content ranges with the same change trend can correspond to the same number of gelatinization stages.

[0075] Optionally, in some embodiments, the total gelatinization duration is not necessarily completely positively correlated with the starch content of the cooked food. For example, the starch content may include multiple content ranges, and some content ranges with the same change trend may correspond to the same total gelatinization duration.

[0076] This embodiment determines the number of gelatinization stages and the total gelatinization duration in the heat preservation gelatinization stage based on the starch content of the cooked food, so that the cooked food with this starch content can be fully gelatinized in the heat preservation gelatinization stage, and the digestibility effect of the cooked food is improved.

[0077] For example, there are many varieties of rice. According to the amylose content, it can be divided into low amylose (<20%) rice, medium amylose (20% - 25%) rice, and high amylose (>25%) rice. In this embodiment, according to the amylose content of rice, different heat preservation gelatinization stage settings are adjusted. The higher the amylose content, the longer the total gelatinization time in the heat preservation gelatinization stage, which can fully gelatinize the rice and will not cause the gelatinization temperature to be too high, and can shorten the high-temperature cooking duration in the subsequent boiling stage. Therefore, it can improve the problem that starch and protein molecules in the cooked food form indigestible cross-linked macromolecules due to too high temperature, and thus can improve the digestibility effect of the cooked food.

[0078] Optionally, in some embodiments, the gelatinization parameters include the number of gelatinization stages and the total gelatinization duration in the heat preservation gelatinization stage, and the cooked food information includes the weight and starch content of the cooked food. This embodiment can implement step S12 through step S121 and step S161.

[0079] Step S121: Obtain the number of gelatinization stages corresponding to the weight based on the first preset relationship; wherein, the number of gelatinization stages is positively correlated with the weight.

[0080] For the specific implementation manner of step S121, reference can be made to the above embodiments.

[0081] Step S161: Determine the total gelatinization duration based on the starch content, the heat preservation gelatinization temperature threshold, and the weight.

[0082] The total gelatinization duration obtained in this embodiment is obtained based on the starch content of the cooked food, the heat preservation gelatinization temperature threshold, and the weight of the cooked food, and can comprehensively consider various information of the cooked food and cooking environment information. Therefore, the cooking effect of the cooked food can be further improved.

[0083] Optionally, in some embodiments, step S161 can be implemented through Figure 2 Steps S31 to S33 in the embodiment.

[0084] Step S31: Obtain the first product between the weight and the first preset ratio, the second product between the starch content and the second preset ratio, and the third product between the heat preservation gelatinization temperature threshold and the third preset ratio respectively.

[0085] Step S32: Obtain the sum value among the first product, the second product, and the first preset duration.

[0086] Step S33: Obtain the difference between the sum value and the third product as the total gelatinization duration.

[0087] Steps S31 to S32 will be introduced together:

[0088] The weight of the cooking material is d, and the first preset ratio is A, then the first product is A * d; the starch content of the cooking material is a, and the second preset ratio is B, then the second product is B * a; the holding gelatinization temperature threshold is X (i.e., the starting temperature of the holding gelatinization stage and also the temperature of the first sub-gelatinization stage), and the third preset ratio is C, then the third product is C * X1; the first preset duration is D. The controller calculates the total gelatinization duration t of the holding gelatinization stage corresponding to the cooking material as t = D + A * d + B * a - C * X.

[0089] For the convenience of calculation, usually the weight d of the cooking material is converted into the quantity number b of the container. For example, the weight of rice is converted into the number of cups of the cup. For example, 160 g of rice is converted into 1 cup.

[0090] Optionally, in some embodiments, A can be 0.3, B can be 65, C can be 0.2, and D can be 10. Therefore, the total gelatinization duration t = (10 + 65a - 0.2 * X1 + 0.3b) minutes.

[0091] In other embodiments, the above preset ratios and / or the first preset duration can be adjusted according to the cooking environment or different requirements of the user for the cooking effect.

[0092] Optionally, in another embodiment, the total gelatinization duration t = (10 + 65a - 0.2 * X1 + 0.3b) ± 5 minutes. Because for cooking materials with the same cooking material information, the optimal total gelatinization duration may deviate due to factors such as storage duration, storage environment, deviation of water addition amount, cooking environment, etc. Therefore, in this embodiment, a deviation range is set for the total gelatinization duration t, which can improve the cooking effect of cooking materials with the same cooking material information.

[0093] Optionally, in some embodiments, the gelatinization temperature of multiple sub-gelatinization stages in the holding gelatinization stage increases as the cumulative gelatinization duration of the holding gelatinization stage increases.

[0094] Among them, the cumulative gelatinization duration of the holding gelatinization stage refers to the cumulative gelatinization duration after the cooking temperature reaches the holding gelatinization temperature threshold, that is, after entering the holding gelatinization stage. The controller can start timing when the cooking temperature reaches the holding gelatinization temperature threshold, and the timing result is the cumulative gelatinization duration.

[0095] The gelatinization temperature of multiple sub-gelatinization stages increases with the increase of the cumulative gelatinization duration, which enables the cooking temperature to increase with the increase of the gelatinization duration, facilitating the entry into the boiling stage with a higher cooking temperature after the end of the heat preservation gelatinization stage. This not only saves heating power consumption, but also avoids sudden changes in cooking temperature, thus improving the cooking effect of the cooked food.

[0096] Optionally, in some embodiments, the gelatinization duration and gelatinization temperature of each sub-gelatinization stage can also be determined based on the total gelatinization duration, heat preservation gelatinization temperature threshold, boiling temperature threshold, and number of gelatinization stages determined in the above embodiments.

[0097] For example, the cooking temperature range in the heat preservation gelatinization stage is 80 - 95°C, that is, the heat preservation gelatinization temperature threshold is 80°C, and the boiling temperature threshold is 95°C. If the number of gelatinization stages of the sub-gelatinization stage is 2, the cooking temperature is controlled at X1 for a duration of t1, and then further heated to temperature X2 for a duration of t2; if the number of gelatinization stages of the sub-gelatinization stage is 3, the cooking temperature is controlled at X1 for a duration of t1, then heated to temperature X2 for a duration of t2, and further heated to temperature X3 for a duration of t3; if the number of gelatinization stages of the sub-gelatinization stage is 4, 5, and so on.

[0098] Optionally, when b ≤ 3, the number of gelatinization stages c in the heat preservation gelatinization stage is 1 - 2; when 3 < b ≤ 7, the number of gelatinization stages c is 2 - 3; when b > 7, the number of gelatinization stages c ≥ 3.

[0099] Optionally, for rice with low amylose content < 20%, multiple sub-gelatinization stages (gelatinization temperature 80 - 95°C) can be added before the boiling stage, and the total gelatinization duration is 5 - 15 min. For example, for five cups of rice, 10 min is preferred. The sub-gelatinization stage is set to two segments. The gelatinization temperature of the first segment is 80°C, and the gelatinization duration is 5 min. The gelatinization temperature of the second segment is 90°C, and the gelatinization duration is 5 min.

[0100] Optionally, for rice with medium amylose content of 20% - 25%, multiple sub-gelatinization stages (gelatinization temperature 80 - 95°C) can be added before the boiling stage, and the total gelatinization duration is 10 - 25 min; for example, for seven cups of rice, 20 min is preferred. The sub-gelatinization stage is set to two segments. The gelatinization temperature of the first segment is 85°C, and the gelatinization duration is 10 min. The gelatinization temperature of the second segment is 95°C, and the gelatinization duration is 10 min.

[0101] Optionally, for rice with high amylose content > 25%, multiple sub-gelatinization stages (gelatinization temperature 80 - 95°C) can be added before the boiling stage, and the total gelatinization duration is 20 - 30 min; for example, for eight cups of rice, 28 min is preferred. The sub-gelatinization stage is set to three stages. The gelatinization temperature of the first stage is 80°C, and the gelatinization duration is 10 min. The gelatinization temperature of the second stage is 90°C, and the gelatinization duration is 10 min. The gelatinization temperature of the third stage is 95°C, and the gelatinization duration is 8 min.

[0102] Optionally, in some embodiments, the boiling stage of the cooking device includes a heating and boiling stage and a heat preservation and boiling stage. The heating and boiling stage is located between the heat preservation and gelatinization stage and the heat preservation and boiling stage. Based on the weight of the cooking object, the total gelatinization duration of the heat preservation and gelatinization stage can be determined, and based on the weight, the total gelatinization duration can be determined. Based on the weight and the total gelatinization duration, the heat preservation and boiling duration of the heat preservation and boiling stage can be determined; wherein, the total gelatinization duration is positively correlated with the weight, and the heat preservation and boiling duration is positively correlated with the total gelatinization duration of the heat preservation and gelatinization stage.

[0103] In this embodiment, the number of gelatinization stages in the gelatinization stage is determined based on the weight of the cooking object, and the number of gelatinization stages is positively correlated with the weight, so that a cooking object with a larger weight can use more sub-gelatinization stages for cooking, which can make the heat preservation and gelatinization duration of the cooking object with a larger weight longer, and can improve the gelatinization effect of the cooking object. And in this embodiment, the heat preservation and boiling duration of the heat preservation stage is determined by using the weight and the total gelatinization duration of the heat preservation stage, and the heat preservation and boiling duration is positively correlated with the total gelatinization duration of the protection and gelatinization stage, which can make the gelatinization duration of the cooking object with a larger weight longer, improve the gelatinization effect, and make the heat preservation and boiling duration shorter, which can improve the problem that starch and protein molecules in the cooking object form indigestible cross-linked macromolecules due to too high temperature in the boiling stage. Therefore, the digestibility effect of the cooking object can be improved.

[0104] Optionally, in some embodiments, the fourth product of the weight and the fourth preset ratio and the fifth product of the total gelatinization duration and the fifth preset ratio are obtained respectively; the sum value between the fourth product and the second preset duration is obtained, and the difference value between the sum value and the fifth product is obtained.

[0105] For example, if the weight of the cooking object is d, the fourth preset ratio is E, then the fourth product is E * d; the total gelatinization duration of the heat preservation and gelatinization stage is t, the fifth preset ratio is G, then the fifth product is G * t; the second preset duration is F. The controller calculates the heat preservation and boiling duration T of the heat preservation and boiling stage corresponding to the cooking object as T = F + E * d - G * t.

[0106] For the convenience of calculation, usually the weight d of the cooking object is converted into the quantity number b of the container. For example, the weight of rice is converted into the number of cups. For example, 160 g of rice is converted into 1 cup.

[0107] Optionally, in some embodiments, F may be 18, E may be 2.5, G may be 0.6, so the heat preservation boiling duration T = (18 + 2.5a - 0.6t1) minutes.

[0108] In other embodiments, the above preset ratio and / or the second preset duration can be adjusted according to the cooking environment or different requirements of users for cooking effects.

[0109] Optionally, in another embodiment, the heat preservation boiling stage duration T = (18 + 2.5a - 0.6t1) ± 5 minutes. Since cookings with the same cooking object information may have deviations in the optimal heat preservation boiling duration due to factors such as storage duration, storage environment, deviation of water addition amount, cooking environment, etc., this embodiment sets a deviation range for the heat preservation boiling duration T, which can improve the cooking effects of cookings with the same cooking object information.

[0110] Optionally, the t time is (5 - 30 min), and the T time is (5 - 20 min); when the t time is 5 - 15 min, the T time is 10 - 20 min; when the t time is 15 - 30 min, the T time is 5 - 10 min.

[0111] The cooking temperature during the heat preservation gelatinization stage is maintained at 80 - 95 °C, aiming to gelatinize 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.

[0112] The heat preservation boiling stage is maintained in a boiling state, and the rice is fully gelatinized.

[0113] 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.

[0114] Optionally, the cooking device in this embodiment can be any electrical device with a pot body, which uses the pot body to hold food ingredients and perform cooking processing. Exemplarily, the cooking device can be an electric rice cooker, an electric pressure cooker, etc., and is not specifically limited.

[0115] 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.

[0116] Optionally, a user operation interface, such as a display screen or operation buttons, can be arranged on the lid, and is not specifically limited.

[0117] Optionally, the cooking device may include a plurality of 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 the specific positions are not limited.

[0118] 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.

[0119] Optionally, the cooking device of this embodiment includes cooking tools with cooking functions such as rice cookers and electric pressure cookers, and the specific types are not limited.

[0120] This application further provides a cooking method as Figure 3 shown Figure 3 is a schematic diagram of an embodiment of the cooking temperature curve of this application. Taking cooking rice as an example, this cooking method may include eight stages, which are represented by ① to ⑧ respectively. In actual implementation, these eight stages include:

[0121] Stage 1, heating and soaking stage.

[0122] In this stage, first wash the rice clean, then add water, heat up and soak it, and the temperature is usually between 40°C and 65°C. The heating and soaking stage corresponds to Figure 3 ① in

[0123] Stage 2, heat preservation and soaking stage.

[0124] This stage maintains a stable temperature, and the purpose is to let the rice absorb water and expand. The heat preservation and soaking stage corresponds to Figure 3 ② in

[0125] Stage 3, heating and gelatinization stage.

[0126] In this stage, it is heated from the heat preservation and soaking stage to 70°C - 80°C. The heating and gelatinization stage corresponds to Figure 3 ③ in

[0127] Stage 4, high-temperature heat preservation stage.

[0128] This stage maintains the temperature at 80°C - 95°C. Among them, this stage can be achieved by means such as negative pressure, adjusting the heating power, spraying water for cooling, and blowing cold air supplement, aiming to gelatinize starch while controlling the degree of protein denaturation and inhibiting the formation of starch-protein cross-linked macromolecules, thereby improving the digestibility of protein and starch. Among them, the high-temperature heat preservation stage corresponds to the heat preservation and gelatinization stage in the above embodiment. The high-temperature heat preservation stage corresponds to Figure 3 ④ in

[0129] In actual implementation, negative pressure refers to achieving high-temperature heat preservation at 70°C - 95°C in a negative pressure manner. 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 from 100 watts to 600 watts; or intermittent heating, such as heating for 5 seconds - 60 seconds and then stopping heating for 5 seconds - 120 seconds. Sprinkling water for cooling 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. Temperature control is achieved in this way. Air cooling means blowing cold air or normal temperature air from the external environment with a wind speed of 0.5 m / s - 3 m / s to accelerate air flow, thereby controlling the temperature to be stable at 70°C - 95°C. 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 combinations can be used. After adding this high-temperature heat preservation stage to the cooking of regular rice, the proteins and starches in the rice can be more easily digested.

[0130] Maintaining the temperature at 80 - 95°C in this stage aims to gelatinize 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.

[0131] Stage Five, Heating to Boiling Stage.

[0132] In this stage, the rice is brought to a boiling state. The heating to boiling stage corresponds to Figure 3 ⑤ in

[0133] Stage Six, Heat Preservation and Boiling Stage.

[0134] The heat preservation and boiling stage maintains a boiling state to fully gelatinize the rice. The heat preservation and boiling stage corresponds to Figure 3 ⑥ in

[0135] Stage Seven, Third Gelatinization Stage.

[0136] The third gelatinization stage continues to heat up to evaporate the moisture. The third gelatinization stage corresponds to Figure 3 ⑦ in

[0137] Stage Eight, Aroma Stewing Stage.

[0138] Enter this aroma stewing stage by reducing the power to stew the fragrant rice. The aroma stewing stage corresponds to Figure 3⑧ in it. During the conventional rice cooking process, after the heating and gelatinization stage, the temperature is directly raised to the boiling stage, and there is no high-temperature heat preservation stage. Directly entering the boiling stage will cause excessive denaturation of proteins and form macromolecular cross-links with starch. In this embodiment, by adding a high-temperature heat preservation stage, the degree of protein denaturation can be controlled, the formation of protein-starch macromolecular cross-links can be reduced, and at the same time, the starch can absorb water and gelatinize more fully, thereby improving the digestibility of rice protein and starch. So that the finally made rice has the characteristics of being soft, glutinous and easy to digest.

[0139] This application differentiates rice with different amylose contents, including low-amylose (<20%) rice, medium-amylose (20% - 25%) rice, and high-amylose (>25%) rice, and sets different control processes for them, adding multiple heat preservation and gelatinization stages (gelatinization temperature 80 - 95°C) before boiling. The higher the amylose content in the rice, the longer the total time of the heat preservation and gelatinization stage. At the same time, for rice with different cup numbers (160g / cup), the larger the cup number, the more stages and longer time of the heat preservation and gelatinization stage are relatively better.

[0140] The starch gelatinization degree of the rice cooked in this application is increased from 95% to over 99% compared with conventional rice, the starch is more easily digested, the protein digestibility is increased by more than 12%, and the rice is more easily digested.

[0141] In some embodiments, when the amylose content of the rice is 22%, when cooking five cups of rice, the total gelatinization time is preferably 18 minutes. The sub-gelatinization stage is set to two stages. The gelatinization temperature of the first stage is 80°C and the gelatinization time is 10 minutes. The gelatinization temperature of the second stage is 90°C and the gelatinization time is 8 minutes, which can reduce the generation of starch-protein cross-links, improve the digestion rate of rice, and at the same time improve the taste and quality of rice.

[0142] Optionally, the cooking equipment in this embodiment includes cooking tools with cooking functions such as rice cookers and electric pressure cookers, and is not specifically limited.

[0143] This application further proposes a computer storage medium, such as Figure 4 shown, Figure 4 is a schematic structural diagram of an embodiment of the computer storage medium of this application. Program instructions 81 are stored on the computer storage medium 80, and the program instructions 81 are executed by a processor to implement the above firmware upgrade method.

[0144] Among them, the program instruction 81 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, a server, or a network device, etc.) or a processor can execute all or part of the steps of the methods of various embodiments of the present application. The aforementioned storage medium includes: various media that can store program codes, such as a USB flash drive, a mobile hard disk, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disc, or a terminal device such as a computer, a server, a mobile phone, or a tablet computer.

[0145] The computer storage medium 80 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.

[0146] 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.

[0147] 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, for example, a USB flash drive, an optical disc, a server, etc. That is to say, the present application can be embodied in the form of a software product, which includes several instructions to enable an intelligent terminal to execute all or part of the steps of the methods described in various embodiments.

[0148] Different from the prior art, the present application first obtains the cooking material information of the cooking material in the pot body of the cooking device, determines the gelatinization parameters of the cooking device based on the cooking material information, and controls the cooking device to cook based on the gelatinization parameters during the heat preservation and gelatinization stage of cooking. And the gelatinization parameters at least include the number of gelatinization stages that divide the heat preservation and gelatinization stage into sub-gelatinization stages with different gelatinization temperatures, that is, determine the specific cooking strategy for the heat preservation and gelatinization stage based on the cooking material information, rather than using a constant gelatinization temperature or a constant cooking strategy to heat the cooking material. Therefore, the starch in the cooking material can be fully gelatinized. And the present application controls the cooking device to enter the heat preservation and gelatinization stage when the cooking temperature in the pot body reaches the heat preservation and gelatinization temperature threshold lower than the boiling temperature threshold, and controls the cooking device to cook the cooking material based on the above specific cooking strategy, that is, controls the cooking device to perform heat preservation and gelatinization on the cooking material before the boiling stage, which can improve the problem that starch and protein molecules in the cooking material form indigestible cross-linked macromolecules due to the too high temperature in the boiling stage. Therefore, the digestibility effect of the cooking material can be improved. Therefore, the present application can improve the cooking effect and the user experience.

[0149] It should be noted that in each embodiment of the present application, each functional unit can be all integrated in one processing unit, or each unit can be separately used as one unit, or two or more units can be integrated in one unit; the above 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. 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: mobile storage devices, ROMs, magnetic disks or optical disks and other various media that can store program codes. Or, if the above 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 to enable a product to execute all or part of the methods described in each embodiment of the present application. And the foregoing storage medium includes: mobile storage devices, ROMs, magnetic disks or optical disks and other various media that can store program codes.

[0150] 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 equally included in the patent protection scope of the present application.

Claims

1. A cooking method, characterized in that, Including: Obtaining cooking material information of the cooking material in the pot body of the cooking device; Determining gelatinization parameters of the cooking device based on the cooking material information; In response to the cooking temperature in the pot body reaching the heat preservation gelatinization temperature threshold, controlling the cooking device to enter the heat preservation gelatinization stage, and controlling the cooking of the cooking device in the heat preservation gelatinization stage based on the gelatinization parameters; Wherein, the gelatinization parameters at least include the number of gelatinization stages in the heat preservation gelatinization stage, and the number of gelatinization stages divides the heat preservation gelatinization stage into multiple sub-gelatinization stages with different gelatinization temperatures; the heat preservation gelatinization temperature threshold is less than the boiling temperature threshold of the cooking material.

2. The cooking method according to claim 1, wherein The cooking material information includes the weight of the cooking material, and determining the gelatinization parameters of the cooking device based on the cooking material information includes: Obtaining the number of gelatinization stages corresponding to the weight based on a first preset relationship; Wherein, the number of gelatinization stages is positively correlated with the weight.

3. The cooking method according to claim 2, wherein, The gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, and determining the gelatinization parameters of the cooking device based on the cooking material information further includes: Obtaining the total gelatinization duration corresponding to the weight based on a second preset relationship; Wherein, the total gelatinization duration is positively correlated with the weight.

4. The cooking method according to claim 1, characterized in that, The cooking material information includes the weight of the cooking material, the gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, and determining the gelatinization parameters of the cooking device based on the cooking material information includes: Obtaining the number of gelatinization stages and the total gelatinization duration corresponding to the weight based on a third preset relationship; Wherein, the total gelatinization duration and / or the number of gelatinization stages are positively correlated with the weight.

5. The cooking method according to claim 1, wherein The gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, the cooking material information includes the starch content of the cooking material, and determining the gelatinization parameters of the cooking device based on the cooking material information includes: Obtaining the number of gelatinization stages and the total gelatinization duration corresponding to the starch content; Wherein, the number of gelatinization stages and / or the total gelatinization duration are positively correlated with the starch content.

6. The cooking method according to claim 2, wherein, The gelatinization parameters further include the total gelatinization duration in the heat preservation gelatinization stage, the cooking material information further includes the starch content of the cooking material, and determining the gelatinization parameters of the cooking device based on the cooking material information further includes: Determining the total gelatinization duration based on the starch content, the heat preservation gelatinization temperature threshold, and the weight.

7. The cooking method according to claim 6, characterized in that, The determining the total gelatinization duration based on the starch content, the heat preservation gelatinization temperature threshold, and the weight includes: Respectively obtaining a first product of the weight and a first preset ratio, a second product of the starch content and a second preset ratio, and a third product of the heat preservation gelatinization temperature threshold and a third preset ratio; Obtaining a sum value between the first product, the second product, and a first preset duration; Obtaining a difference between the sum value and the third product as the total gelatinization duration.

8. The cooking method according to claim 1, characterized in that, The gelatinization temperatures of the multiple sub-gelatinization stages increase as the cumulative gelatinization duration in the heat preservation gelatinization stage increases.

9. The cooking method according to any one of claims 3 to 8, characterized in that, The cooking method further includes: Determine the gelatinization duration and gelatinization temperature of each sub - gelatinization stage based on the total gelatinization duration, the threshold of the heat - preservation gelatinization temperature, the threshold of the boiling temperature, and the number of gelatinization stages.

10. The cooking method according to claim 1, characterized in that, The boiling stage of the cooking device includes a heating - up boiling stage and a heat - preservation boiling stage. The heating - up boiling stage is between the heat - preservation gelatinization stage and the heat - preservation boiling stage. The cooking object information includes the weight of the cooking object. The gelatinization parameter further includes the total gelatinization duration of the heat - preservation gelatinization stage. The cooking method further includes: Determine the total gelatinization duration based on the weight; Determine the heat - preservation boiling duration of the heat - preservation boiling stage based on the weight and the total gelatinization duration; Wherein, the total gelatinization duration is positively correlated with the weight, and the heat - preservation boiling duration is negatively correlated with the total gelatinization duration.

11. The cooking method according to claim 10, characterized in that, The determining the heat - preservation boiling duration of the heat - preservation boiling stage based on the weight and the total gelatinization duration includes: Respectively obtain the fourth product of the weight and a fourth preset ratio, and the fifth product of the total gelatinization duration and a fifth preset ratio; Obtain the sum value between the fourth product and a second preset duration, and obtain the difference value between the sum value and the fifth product.

12. A cooking device, characterized in that, Includes: A pot body; A heating mechanism for heating the pot body; A temperature sensor for measuring the cooking temperature in the pot body; A controller, connected to the heating mechanism and the temperature sensor, for controlling the heating mechanism to work by using the cooking method according to any one of claims 1 - 11.

13. A computer storage medium, characterized in that, It stores program instructions, and the program instructions are executed by the cooking device to implement the cooking method according to any one of claims 1 - 11.

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