Cooking control method and device of electric cooker, electronic equipment and electric cooker

Abstract

The embodiment of the invention discloses a cooking control method and device of an electric cooker, electronic equipment and the electric cooker, and belongs to the technical field of intelligent control of household appliances. The cooking control method of the electric cooker comprises the steps that a starting instruction input by a user is received, the starting instruction comprises a function identifier, and the function identifier is used for representing cooking options selected by the user for food materials to be processed; determining to call a multi-stage heating control strategy for the to-be-processed food material according to the function identifier; and based on a multi-stage heating control strategy, determining a heating duty ratio corresponding to each cooking stage in a plurality of cooking stages which are executed in sequence, and controlling the first heating module and the second heating module to cook the to-be-processed food materials according to the heating duty ratios in each cooking stage. According to the embodiment of the invention, by calling the multi-stage heating control strategy, the heating module is accurately controlled to cook the to-be-processed food materials, so that the formation effect of the food materials is stable, the taste is consistent, and meanwhile, the controllability and accuracy of the heating process are improved.

Description

Technical Field

[0001] The present application relates to the technical field of intelligent control of household appliances. Specifically, it relates to a cooking control method, device, electronic device, and rice cooker for a rice cooker. Background Art

[0002] At present, in addition to the essential functions such as cooking rice, cooking porridge, and making soup, most of the rice cookers on the market also have special functions such as making cakes, yogurt, and steaming. However, these functions usually do not involve the reprocessing of leftover rice. At the same time, in the related art, the heating control of rice cookers mostly focuses on meeting the conventional cooking needs, and there is less development of functions for special cooking effects. When making the ingredients to be processed, the heating is uneven, the temperature control is not accurate enough, and the quality of the finished product is unstable, resulting in poor taste or failure of the ingredients to be processed, affecting the user experience. Summary of the Invention

[0003] The embodiments of the present application provide a cooking control method, device, electronic device, and rice cooker for a rice cooker, so as to at least solve the technical problems of uneven heating, inaccurate temperature control, and unstable quality of the finished product when making the ingredients to be processed in the related art.

[0004] According to the first aspect of the embodiments of the present application, a cooking control method for a rice cooker is provided. The rice cooker is provided with a heating component, and the heating component includes a first heating module located on the side of the rice cooker and a second heating module located at the bottom of the rice cooker. The cooking stage includes a preheating stage, a heating stage, a buffering stage, a baking stage, and an aroma-enhancing stage that are executed in sequence. The method includes: Receiving a start instruction input by a user, where the start instruction includes a function identifier, and the function identifier is used to represent the cooking option selected by the user for the ingredients to be processed; Determining a multi-stage heating control strategy for the ingredients to be processed according to the function identifier; Based on the multi-stage heating control strategy, determining the heating duty ratio corresponding to each cooking stage in the multiple cooking stages executed in sequence, and controlling the first heating module and the second heating module to cook the ingredients to be processed according to the heating duty ratio in each cooking stage; Among them, in the heating duty ratios corresponding to the preheating stage and the heating stage respectively, it is indicated that the heating duration of the first heating module is greater than the heating duration of the second heating module; In the heating duty ratios corresponding to the baking stage and the aroma-enhancing stage respectively, it is indicated that the heating duration of the first heating module is less than the heating duration of the second heating module; The heating duty ratio corresponding to the buffering stage indicates that in the buffering stage, neither the first heating module nor the second heating module is heated.

[0005] In combination with the first aspect, in an alternative implementation of the embodiment of the present application, during the preheating stage, based on the multi-stage heating control strategy, determine the heating duty ratio corresponding to each cooking stage among the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed food according to the heating duty ratio, including: Based on the multi-stage heating control strategy, determine that the preheating duty ratio corresponding to the preheating stage is A1:A2:A3, where A1 represents the heating time of the first heating module during the preheating stage, A2 represents the heating time of the second heating module during the preheating stage, and A3 represents the non-heating time during the preheating stage; Control the first heating module and the second heating module to cycle and heat according to the duty ratio of A1:A2:A3.

[0006] In combination with the first aspect, in an alternative implementation of the embodiment of the present application, during the preheating stage, the method further includes: Obtain the first bottom temperature in real time through the temperature sensor disposed at the bottom of the rice cooker; When the first bottom temperature reaches the pre-set preheating temperature threshold, keep the first bottom temperature within the preheating temperature threshold and reach the preheating duration, and then end the preheating stage.

[0007] In combination with the first aspect, in an alternative implementation of the embodiment of the present application, during the heating stage, based on the multi-stage heating control strategy, determine the heating duty ratio corresponding to each cooking stage among the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed food according to the heating duty ratio, including: Based on the multi-stage heating control strategy, determine that the heating duty ratio corresponding to the heating stage is B1:B2:B3, where B1 represents the heating time of the first heating module during the heating stage, B2 represents the heating time of the second heating module during the heating stage, and B3 represents the non-heating time during the heating stage; Control the first heating module and the second heating module to cycle and heat according to the duty ratio of B1:B2:B3; Obtain the top temperature in real time through the temperature sensor disposed at the top of the rice cooker; When the top temperature reaches the pre-set heating temperature threshold, end the heating stage.

[0008] In combination with the first aspect, in an alternative implementation of the embodiment of the present application, during the buffering stage, based on the multi-stage heating control strategy, determine the heating duty ratio corresponding to each cooking stage among the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed food according to the heating duty ratio, including: Based on the multi-stage heating control strategy, determine the duration of the buffering stage; Control the first heating module and the second heating module to stop heating within a continuous duration.

[0009] Combined with the first aspect, in an alternative implementation manner of the embodiments of the present application, during the buffering stage, the method further includes: Obtain the second bottom temperature through a temperature sensing package disposed at the bottom of the rice cooker, and determine a buffering temperature threshold and a buffering maintenance duration according to the second bottom temperature; After controlling the rice cooker to maintain the buffering maintenance duration at the buffering temperature threshold, enter the baking stage.

[0010] Combined with the first aspect, in an alternative implementation manner of the embodiments of the present application, during the baking stage, based on a multi-stage heating control strategy, determine the heating duty ratio corresponding to each cooking stage in a plurality of sequentially executed cooking stages, and control the first heating module and the second heating module to cook the food to be processed according to the heating duty ratio in each cooking stage, including: Based on the multi-stage heating control strategy, determine that the heating duty ratio corresponding to the baking stage is C1:C2:C3, where C1 represents the heating time of the first heating module in the baking stage, C2 represents the heating time of the second heating module in the baking stage, and C3 represents the time of stopping heating in the baking stage; Control the first heating module and the second heating module to cycle and heat according to the duty ratio of C1:C2:C3.

[0011] Combined with the first aspect, in an alternative implementation manner of the embodiments of the present application, during the flavor enhancing stage, based on a multi-stage heating control strategy, determine the heating duty ratio corresponding to each cooking stage in a plurality of sequentially executed cooking stages, and control the first heating module and the second heating module to cook the food to be processed according to the heating duty ratio in each cooking stage, including: Based on the multi-stage heating control strategy, determine that the flavor enhancing duty ratio corresponding to the flavor enhancing stage is D1:D2:D3, where D1 represents the heating time of the first heating module in the flavor enhancing stage, D2 represents the heating time of the second heating module in the flavor enhancing stage, and D3 represents the time of stopping heating in the flavor enhancing stage; Control the first heating module and the second heating module to cycle and heat according to the duty ratio of D1:D2:D3; Obtain the third bottom temperature in real time through a temperature sensing package disposed at the bottom of the rice cooker; When the third bottom temperature reaches a preset flavor enhancing temperature threshold, end the flavor enhancing stage.

[0012] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, the duty cycles of the first heating module and the second heating module in the preheating stage, heating stage, baking stage, and flavor enhancing stage are successively: A1:A2:A3, B1:B2:B3, C1:C2:C3, D1:D2:D3, where: A1, B1, C1, and D1 are respectively the heating durations of the first heating module in each heating cycle in the preheating stage, heating stage, baking stage, and flavor enhancing stage; A2, B2, C2, and D2 are respectively the heating durations of the second heating module in each heating cycle in the preheating stage, heating stage, baking stage, and flavor enhancing stage; A3, B3, C3, and D3 are respectively the durations of stopping heating in each heating cycle in the preheating stage, heating stage, baking stage, and flavor enhancing stage; Among them, when heating to the target preheating temperature threshold in the preheating stage, the temperature is controlled to be maintained within the target preheating temperature range for the target preheating duration. A1 > A2, the value ranges of A1 and A2 are [2, 8], the value range of A3 is [0, 15], the value range of the target preheating duration is [5, 10] min, the value range of the target preheating temperature threshold is [40, 60] °C, and the value range of the target preheating temperature range is [target preheating temperature threshold, target preheating temperature threshold + 2 °C]; In the heating stage, when heating to the target heating temperature threshold, B1 > B2, the value ranges of B1 and B2 are [2, 10], the value range of B3 is [0, 15], and the value range of the target heating temperature threshold is [42, 70] °C; In the buffering stage, heating is stopped according to the duration of the buffering stage, and the duration of the buffering stage is in the range of [1, 5] min; In the baking stage, heating is performed according to the duration of the baking stage and the baking duty cycle corresponding to the baking stage. C1 < C2, the value ranges of C1 and C2 are [2 - 10], and the value range of the duration of the baking stage is [15, 30] min; In the flavor enhancing stage, heating is performed according to the duration of the flavor enhancing stage and the flavor enhancing duty cycle corresponding to the flavor enhancing stage. D1 < D2, the value ranges of D1 and D2 are [2, 10], and the range of the target flavor enhancing temperature threshold is [100, 130] °C.

[0013] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, before or after at least one cooking stage is executed, the method further includes: Maintaining the temperature of the inner pot of the rice cooker within the steady temperature threshold for a preset steady temperature duration, and the steady temperature threshold is determined based on the current temperature.

[0014] In connection with the first aspect, in an alternative implementation of the embodiments of the present application, the heating duty ratios corresponding to at least one cooking stage include a first value, a second value, and a third value. The first value is used to represent the heating duration of controlling the first heating module in the current stage, the second value is used to represent the heating duration of controlling the second heating module in the current stage, and the third value is used to represent the heating stop duration.

[0015] In connection with the first aspect, in an alternative implementation of the embodiments of the present application, the food ingredient for cooking in the rice cooker is rice, and the food product obtained by cooking with the rice cooker is rice crust.

[0016] In connection with the first aspect, in an alternative implementation of the embodiments of the present application, in each cyclic heating period of the preheating stage, heating stage, baking stage, and flavor enhancing stage, after the heating of the first heating module and the second heating module is completed, there is a heating stop duration T0. Each cyclic heating period T is equal to the sum of the heating duration T1 of the first heating module, the heating duration T2 of the second heating module, and the heating stop duration T0. In the cooking control method of the rice cooker provided by the embodiments of the present invention, first, a start instruction input by the user is received, then a multi-stage heating control strategy is determined to be called according to the function identifier for the food ingredient to be processed, and then the heating duty ratio corresponding to each cooking stage in a plurality of cooking stages to be sequentially executed is determined based on the multi-stage heating control strategy, and in each cooking stage, the first heating module and the second heating module are controlled to cook the food ingredient to be processed according to the heating duty ratio. By calling the multi-stage heating control strategy, the heating module is precisely controlled to cook the food ingredient to be processed, thereby ensuring stable formation effect and consistent taste of the food ingredient, and at the same time improving the controllability and accuracy of the heating process.

[0017] According to the second aspect of the embodiments of the present application, there is provided a cooking control device for a rice cooker, including: A receiving unit, configured to receive a start instruction input by the user, where the start instruction includes a function identifier, and the function identifier is used to represent a cooking option selected by the user for the food ingredient to be processed; A determining unit, configured to determine to call a multi-stage heating control strategy for the food ingredient to be processed according to the function identifier; A processing unit, configured to determine the heating duty ratio corresponding to each cooking stage in a plurality of cooking stages to be sequentially executed based on the multi-stage heating control strategy, and in each cooking stage, control the first heating module and the second heating module to cook the food ingredient to be processed according to the heating duty ratio.

[0018] According to the third aspect of the embodiments of the present application, the present invention provides an electronic device, including: a memory and a processor, which are communicatively connected to each other. The memory stores computer instructions, and the processor executes the computer instructions to execute the cooking control method of the rice cooker according to the first aspect or any corresponding implementation manner thereof.

[0019] According to the fourth aspect of the embodiments of the present application, an embodiment of the present specification provides a computer-readable storage medium, on which computer instructions are stored. When the computer instructions are run by a processor, the cooking control method of the rice cooker as described in any one of the above is implemented.

[0020] According to the fifth aspect of the embodiments of the present application, an embodiment of the present specification provides a computer program product or a computer program. The computer program product includes a computer program, and the computer program is stored in a computer-readable storage medium; a processor of the computer device reads the computer program from the computer-readable storage medium, and when the processor executes the computer program, the cooking control method of the rice cooker as described in any one of the above is implemented.

[0021] The technical effects obtained in the second to fifth aspects are similar to those obtained by the corresponding technical means in the first aspect, and will not be elaborated here. Description of the Drawings

[0022] Figure 1 is a schematic flowchart of the cooking control method of the rice cooker provided by the embodiment of the present application; Figure 2 is a specific schematic flowchart of the cooking control method of the rice cooker provided by the embodiment of the present application; Figure 3 is a schematic structural diagram of the cooking control device of the rice cooker provided by the embodiment of the present application; Figure 4 is a schematic structural diagram of the electronic device provided by the embodiment of the present application. Detailed Embodiments

[0023] In order to enable those skilled in the art to better understand the solution of the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below in conjunction with the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present application.

[0024] It should be understood that the "multiple" mentioned herein refers to two or more. In the description of the embodiments of the present application, unless otherwise specified, " / " means "or". For example, A / B may represent A or B. The "and / or" herein is merely a description of the association relationship between associated objects, indicating that there can be three relationships. For example, A and / or B may represent: A exists alone, A and B exist simultaneously, and B exists alone. In addition, in order to clearly describe the technical solutions of the embodiments of the present application, in the embodiments of the present application, terms such as "first" and "second" are used to distinguish identical or similar items with basically the same functions and roles. Those skilled in the art can understand that terms such as "first" and "second" do not limit the quantity and execution order, and "first", "second", etc. do not necessarily mean different.

[0025] In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or device comprising a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0026] As described in the background art, in addition to the essential functions such as cooking rice, cooking porridge, and making soup, most of the current rice cookers on the market also have special functions such as making cakes, yogurt, and steaming. However, these functions usually do not involve the reprocessing of leftover rice, such as making delicious bandit rice crackers from leftover rice. Bandit rice crackers can not only reduce food waste but also bring a new food experience to users.

[0027] The existing rice cookers mostly focus on meeting the conventional cooking needs in terms of heating control, and there is less development of functions for special cooking effects. Especially when making rice cracker-like foods, the existing technical solutions often have problems such as uneven heating and inaccurate temperature control. These problems may result in poor taste or failure of making rice crackers, affecting the user experience.

[0028] In the actual application of the above-mentioned rice cooker function design, the adaptability to cooking scenarios that require precise temperature control in stages is relatively low. For example, when making bandit rice crackers, it needs to go through multiple stages such as preheating, heating, buffering, baking, and flavor enhancement. However, the existing technology is difficult to fully meet the needs of differential heating in each stage, thus affecting the quality and taste consistency of the final product.

[0029] Based on this, the embodiments of the present application provide a cooking control method for a rice cooker. This method is applied to a rice cooker provided with a heating component. The heating component includes a first heating module located on the side of the rice cooker and a second heating module located at the bottom of the rice cooker. Then refer to Figure 1Schematic flowchart of the cooking control method of the rice cooker shown, the method comprising the following processing steps.

[0030] S101: Receive a start instruction input by the user.

[0031] In specific implementation, according to the user's operation on the rice cooker, a start instruction of the user is obtained, and the start instruction includes a function identifier for characterizing the cooking option selected by the user for the ingredients to be processed, that is, it indicates the type of ingredients the user wants to cook and preferences, etc.

[0032] S102: Determine a multi-stage heating control strategy to be called for the ingredients to be processed according to the function identifier.

[0033] In specific implementation, according to the function identifier, the ingredients and types that the user wants to cook are determined, and then a multi-stage heating control strategy corresponding to the function identifier is determined from several pre-set multi-stage heating control strategies.

[0034] S103: Based on the multi-stage heating control strategy, determine the heating duty cycle corresponding to each cooking stage in the multiple cooking stages to be executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the ingredients to be processed according to the heating duty cycle.

[0035] In specific implementation, since the heating methods executed in each cooking stage are different, in this step, according to the multi-stage heating control, the heating duty cycle of each cooking stage in the cooking stage is determined, etc., and then the first heating module and the second heating module are controlled to cook the ingredients to be processed according to the heating duty cycle. Specifically in each stage, as follows, in the heating duty cycles corresponding to the preheating stage and the heating stage respectively, it is indicated that the heating duration of the first heating module is greater than that of the second heating module, and in the heating duty cycles corresponding to the baking stage and the flavor-enhancing stage respectively, it is indicated that the heating duration of the first heating module is less than that of the second heating module. The heating duty cycle corresponding to the buffering stage indicates that in the buffering stage, neither the first heating module nor the second heating module is heated. In one or more of these stages, the heating duty cycle may include three values, for example, N1, N2, and N3, then the heating duty cycle may be marked as N1:N2:N3. The first value N1 is used to characterize the heating duration of the first heating module in the current stage, the second value N2 is used to characterize the heating duration of the second heating module in the current stage, and the third value N3 is used to characterize the stop heating duration. Of course, it may also only include two values, such as controlling the first heating module and stopping heating, or other forms of combinations. The embodiments of the present disclosure do not limit this.

[0036] In this step, a temperature stabilization link can be added before or after the execution of each stage, that is, the temperature is maintained within a certain range for a certain period of time, that is, the temperature of the inner pot of the rice cooker is maintained within the temperature stabilization threshold within the preset temperature stabilization duration. The temperature stabilization threshold is determined based on the current temperature. For example, it is within a temperature difference of 3°C or 5°C before and after the current temperature. Of course, other values can also be taken, and the embodiments of the present disclosure do not limit this.

[0037] Adopting this embodiment, first, a start instruction input by the user is received, then a multi-stage heating control strategy is determined for the ingredients to be processed according to the function identifier, and then the heating duty ratio corresponding to each cooking stage in the multiple cooking stages to be executed in sequence is determined based on the multi-stage heating control strategy. In each cooking stage, the first heating module and the second heating module are controlled to cook the ingredients to be processed according to the heating duty ratio. By invoking the multi-stage heating control strategy, the heating module is precisely controlled to cook the ingredients to be processed, thereby ensuring stable formation effect and consistent taste of the ingredients, and at the same time improving the controllability and accuracy of the heating process.

[0038] In the above embodiments of the present application, the descriptions of each embodiment have their own emphases. For the parts not detailed in a certain embodiment, reference can be made to the relevant descriptions of other embodiments. The steps shown in the related flowcharts can be executed in a computer system such as a set of computer-executable instructions. And although the logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in a different order than here. In other words, the step order described in the foregoing embodiments is only an example, and a reasonable adjustment of the step order based on the content of the embodiments of the present application is also within the protection scope of the embodiments of the present application.

[0039] An embodiment of the present invention provides a control method for rice cooker cooking, the core of which is to achieve precise control of the production process of the ingredients to be processed through a multi-stage heating control strategy. The technical solution of the present invention will be described in detail below in combination with specific embodiments. First, the basic structure of the rice cooker will be introduced. The rice cooker is internally provided with an inner pot. A first heating module is installed on the side of the inner pot at the bottom and a second heating module is installed at the bottom, which are used to heat the ingredients in the inner pot. The top temperature sensor is located above the inner pot near the top and is used to monitor the temperature of the upper layer area of the inner pot in real time; the bottom temperature sensor is fixed at the bottom of the inner pot near the first heating module and is used to monitor the temperature of the bottom area of the inner pot in real time.

[0040] As Figure 2 shown, the cooking control method of the rice cooker includes the following processing procedures: S201: Receive a start instruction input by the user.

[0041] During specific implementation, according to the user's operation on the rice cooker, a start instruction of the user is obtained. The start instruction includes a function identifier for characterizing the cooking option selected by the user for the to-be-processed food material, that is, it indicates the type of food material the user wants to make and preferences, etc.

[0042] During the actual operation process, the user first inputs a start instruction through the operation panel of the rice cooker, and the instruction includes a preset function identifier specified by the user.

[0043] The to-be-processed food materials that the user can select can include various types. For example, making crispy pot stickers / rice cakes, bandit rice crusts, French toast cubes, fried pancakes, etc. Of course, it can also include other types of to-be-processed food materials. This disclosure only gives examples here and does not make limitations.

[0044] If you want to make crispy pot stickers / rice cakes, you need to prompt the user to knead the leftover rice mixed with egg liquid / flour into a cake shape before the start of cooking, then brush oil on the inner pot and lay the rice cake.

[0045] If you want to make bandit rice crusts, instruct the user to use overnight rice or slightly cooled rice, which is easier to form rice crusts. Spread the rice evenly on the bottom of the inner pot of the rice cooker and try to flatten it. Then evenly sprinkle an appropriate amount of oil on the rice.

[0046] If you want to make French toast cubes, instruct the user to dice the bread, coat it with egg and milk liquid, and lay it flat on the inner pot with baking paper lined.

[0047] If you want to make fried pancakes, instruct the user to mix the noodles with egg liquid / vegetable scraps and press them firmly, then grease the inner pot and spread out the dough.

[0048] S202: Determine a multi-stage heating control strategy to be called for the to-be-processed food material according to the function identifier.

[0049] During specific implementation, according to the function identifier, determine the food material and type that the user wants to cook, and then determine the multi-stage heating control strategy corresponding to the function identifier from several pre-set multi-stage heating control strategies.

[0050] In practical applications, the cooking stage at least includes a preheating stage, a heating stage, and a buffering stage. Of course, it can also include other cooking stages to assist in making. This disclosure does not make limitations on this.

[0051] S203: Determine the heating duty cycle corresponding to each cooking stage in the multiple cooking stages to be executed in sequence based on the multi-stage heating control strategy.

[0052] During specific implementation, since the heating methods executed in each cooking stage are different, in this step, determine the heating duty cycles of the preheating stage, the heating stage, and the buffering stage, etc. according to the multi-stage heating control respectively.

[0053] S204: During each cooking stage, control the first heating module and the second heating module to cook the food to be processed according to the heating duty cycle.

[0054] Specifically, when controlling the first heating module and the second heating module to cook the food to be processed according to the heating duty cycle, within each cycle heating period of the heating stage, baking stage, and flavor enhancing stage, after the heating of the first heating module and the second heating module is completed, there may also be a heating stop duration T0. Each cycle heating period T = the heating duration T1 of the first heating module + the heating duration T2 of the second heating module + the heating stop duration T0.

[0055] Taking the production of crispy pot stickers as an example, the preheating stage, heating stage, and buffering stage will be described in detail respectively.

[0056] In the preheating stage, control the first heating module and the second heating module to heat according to the duty ratio of A1:A2:A3. Among them, A1 represents the heating time of the first heating module in the preheating stage, that is, the side heating time, A2 represents the heating time of the second heating module in the preheating stage, that is, the bottom heating time, and A3 represents the heating stop time. The value range of A1 is 4 - 8, the value range of A2 is 2 - 8, and A1 is greater than or equal to A2. The value range of A3 is 0 - 3. The design purpose of this heating mode is to make the temperature of each part of the inner container rise evenly. When the first bottom temperature detected by the bottom temperature sensor reaches the preheating temperature threshold TB, stop heating, that is, enter the temperature maintenance state, and maintain for t1 time within the temperature range of [TB preset temperature, TB preset temperature + 2°C]. The value range of the TB preset temperature is 40 - 60°C, and the value range of t1 is 0 - 3 minutes. Through the above operations, the alternating heating of the side and bottom can make the overall temperature of the inner container tend to be consistent in a short time, avoid local overheating or uneven cooling, and at the same time generate steam, making the crispy pot stickers soften first.

[0057] In the heating stage, control the first heating module and the second heating module to heat according to the duty ratio of B1:B2:B3. Among them, B1 represents the heating time of the first heating module in the heating stage, that is, the side heating time, B2 represents the heating time of the second heating module in the heating stage, that is, the bottom heating time, and B3 represents the heating stop time. The value range of B1 is 1 - 4, the value range of B2 is 1 - 4, and B1 is greater than or equal to B2. The value range of B3 is 4 - 15 minutes. The heating continues until the top temperature detected by the top temperature sensor reaches the heating temperature threshold. This way of mainly heating the side and supplementing the bottom heating can make the bottom rice slightly charred and improve the taste.

[0058] During the buffering stage, the heating operations of the first heating module and the second heating module are stopped for a duration of t2, where the value range of t2 is 1 - 5 minutes. The main function of the buffering stage is to alleviate the problem of heat accumulation at the bottom and reduce the risk of the pot stickers turning black due to long-term continuous heating.

[0059] Throughout the heating process, the top temperature sensor and the bottom temperature sensor collect the temperature data of different areas of the inner pot in real time, and dynamically adjust the duty cycle parameters of the first heating module and the second heating module according to the real-time temperature feedback to ensure that the heating process meets the requirements of the preset temperature curve. For example, in a certain stage, if the temperature detected by the bottom temperature sensor exceeds the preset range, the duty cycle of the second heating module will be immediately reduced, and the duty cycle of the first heating module will be appropriately increased to achieve a rapid temperature balance.

[0060] In an example, taking the user making bandit rice crust as an example, this embodiment is described in detail. First, the user selects the "bandit rice crust" function identifier through the operation panel of the rice cooker and presses the start button. At this time, after receiving the start instruction, the rice cooker immediately calls the preset multi-stage heating control strategy and starts to execute the preheating stage. When making bandit rice crust, the cooking stage includes a preheating stage, a heating stage, a buffering stage, a baking stage, and an aroma-enhancing stage. The core of the preheating stage is to alternately heat through the first heating module and the second heating module according to the duty ratios of A1:A2:A3, where A1 represents the side heating time, A2 represents the bottom heating time, and A3 represents the stop heating time. Here, A1 is greater than or equal to A2, the value ranges of A1 and A2 are 2 - 8, and the value range of A3 is 0 - 15. For example, when A1 is set to 6, A2 is set to 4, and A3 is set to 5, the first heating module works for 6 seconds, the second heating module then works for 4 seconds, and then stops heating for 5 seconds. This alternating heating mode can effectively avoid problems such as local overheating or uneven cooling. At the same time, the bottom temperature sensor monitors the temperature change of the bottom area of the inner pot in real time. When the detected temperature reaches the preset temperature TB (the value range of the preset temperature TB is 40 - 60°C, assumed to be 50°C), it enters the temperature maintenance mode and maintains for t1 minutes within the temperature range of [50°C, 52°C] (the time range of t1 is 5 - 10 min, assumed to be 8 minutes). This process ensures that the overall temperature of the inner pot rises evenly, laying a foundation for the subsequent stages.

[0061] After entering the heating stage, adjust the heating strategy to mainly heat from the sides and supplementarily heat from the bottom. Specifically, the first heating module and the second heating module operate according to the duty cycle of B1:B2:B3, where B1 is greater than or equal to B2, the value range of B1 and B2 is 2 - 10, the value range of B3 is 0 - 15 min. Assume B1 is set to 8, B2 is set to 4, and B3 is set to 3. The top temperature sensor continuously monitors the temperature change in the upper layer of the inner pot during this stage until the detected temperature reaches the heating temperature threshold (assumed to be 60°C). Since side heating dominates, the rice temperatures in the upper and lower layers of the inner pot gradually become consistent, thus avoiding the phenomenon that the bottom rice is overheated while the surface rice is not fully heated in the traditional heating method.

[0062] During the buffering stage, suspend the operation of the first heating module and the second heating module for a duration of t2 (the value range of t2 is 1 - 5 minutes, assumed to be 3 minutes). The main function of this stage is to relieve the problem of heat accumulation at the bottom and reduce the risk of the surface of the rice crust turning black due to long - term continuous heating. After the buffering stage ends, record the second bottom temperature TB1 (assumed to be 65°C) detected by the bottom temperature sensor. This temperature value will be an important reference basis for the baking stage.

[0063] Subsequently, enter the baking stage, heating mainly from the bottom and supplementarily from the sides. The first heating module and the second heating module operate according to the duty cycle of C1:C2:C3. C1 represents the side heating time, C2 represents the bottom heating time, and C3 represents the stop heating time. The value range of C1 is 2 - 10, the value range of C2 is 2 - 10, and C1 is less than C2. The value range of t3 is 15 - 30 minutes. Assume C1 is set to 4, C2 is set to 8, and C3 is set to 2. During this stage, dynamically adjust the heating parameters according to the real - time temperature feedback of the bottom temperature sensor to ensure that the temperature always remains within the range of [TB1, TB1 + 3°C] (i.e., [65°C, 68°C]) and maintain it for 20 minutes. In this way, the rice crust is heated more evenly during the formation process, and the finished product effect is stable.

[0064] Finally, enter the flavor - enhancing stage, continuing to operate mainly with bottom heating and supplementarily with side heating. The first heating module and the second heating module heat according to the duty cycle of D1:D2:D3. D1 represents the side heating time, D2 represents the bottom heating time, and D3 represents the stop heating time. The value range of D1 is 2 - 10, the value range of D&2 is 2 - 10, and D1 is less than D2. Assume D1 is set to 3, D2 is set to 7, and D3 is set to 1. When the third bottom temperature detected by the bottom temperature sensor reaches the flavor - enhancing temperature threshold (the value range of this threshold is 100 - 130°C. Assume it is 120°C), the flavor - enhancing stage ends. This stage rapidly improves the crispness of the rice crust through high - temperature heating and reduces the possibility of stickiness.

[0065] During the entire heating process, the top temperature sensor and the bottom temperature sensor continuously collect temperature data from different areas of the inner pot, transmit these data in real time, and dynamically adjust the duty cycle parameter of the heating component according to the requirements of the preset temperature curve. For example, when the temperature detected by the bottom temperature sensor exceeds the preset range, the duty cycle of the second heating module will be immediately reduced, and at the same time, the duty cycle of the first heating module will be appropriately increased to achieve rapid temperature balance.

[0066] After all stages are completed, a prompt message is generated and displayed on the display screen of the rice cooker as "The crispy rice is ready, please take it out and enjoy", and at the same time, the buzzer emits a prompt sound. At this time, the crispy rice has undergone precise heating treatment in multiple stages, with uniform color, crispy texture, and stable finished product quality. Through the above steps, the present invention realizes precise control of the production process of bandit crispy rice, and solves the problems of uneven heating, inaccurate temperature control, and unstable finished product quality in the prior art.

[0067] The above is an example of the method embodiment according to the present application. The embodiment of the present invention also provides a cooking control method device for a rice cooker. Figure 3 It is a schematic structural diagram of a cooking control method device for a rice cooker according to an embodiment of the present invention. Refer to Figure 3 , the cooking control method device 700 of the rice cooker includes the following modules.

[0068] A receiving unit 701, configured to receive a start instruction input by a user, where the start instruction includes a function identifier, and the function identifier is used to represent a cooking option selected by the user for the food ingredient to be processed; A determining unit 702, configured to determine a multi-stage heating control strategy to be called for the food ingredient to be processed according to the function identifier; A processing unit 703, configured to determine the heating duty cycle corresponding to each cooking stage in a plurality of cooking stages to be sequentially executed based on the multi-stage heating control strategy, and control the first heating module and the second heating module to cook the food ingredient to be processed according to the heating duty cycle in each cooking stage.

[0069] The above describes the device embodiment of the present application. For the detailed description of data, terms, nouns, the specific execution process of steps, technical problems and effects, alternative methods and combination methods, etc., please refer to the description in the method embodiment, which will not be repeated here.

[0070] The embodiment of the present application also provides a computer program product, which includes computer program instructions, and when the computer program instructions are run by a processor, the processor is caused to execute the steps in the cooking control method of the rice cooker according to various embodiments of the present specification described in the above "exemplary method" part.

[0071] The computer program product can be written in any combination of one or more programming languages for executing the program code of the operations in the embodiments of the present specification. The programming languages include object-oriented programming languages such as Java, C++, etc., and also include conventional procedural programming languages such as the "C" language or similar programming languages.

[0072] The embodiments of the present application further provide a computer-readable storage medium, on which a computer program is stored. The computer program is executed by a processor to perform the steps in the cooking control method of the rice cooker according to various embodiments of the present specification described in the "Exemplary Method" section above.

[0073] The embodiments of the present application further provide an electronic device, including a memory and a processor. The cooking control method of the rice cooker is stored in the memory, and the processor is configured to adopt the cooking control method of the rice cooker described above when executing the cooking control method of the rice cooker.

[0074] Specifically, as Figure 4 shown, the electronic device includes a processor 100, at least one communication bus 200, a user interface 300, at least one external communication interface 400, and a memory 500. Among them, the communication bus 200 is configured to implement connection communication between these components. Among them, the user interface 300 may include a display screen, and the external communication interface 400 may include a standard wired interface and a wireless interface. Among them, the cooking control method of the rice cooker is stored in the memory 500. Among them, the processor 100 is configured to adopt the above method when executing the cooking control method of the rice cooker stored in the memory 500.

[0075] The descriptions of the above computer program product, computer-readable storage medium, and electronic device are similar to the descriptions of the method embodiments, and have beneficial effects similar to those of the method embodiments. For the technical details not disclosed in the computer program product, computer-readable storage medium, and electronic device of the present application, please refer to the descriptions of the method embodiments of the present application for understanding.

[0076] The serial numbers or the order of introduction of the embodiments of the present application are only for description, and do not represent the superiority or inferiority of the embodiments.

[0077] In several embodiments provided in the present application, it should be understood that the disclosed technical content can be implemented in other ways. Among them, the device embodiments described above are merely illustrative. For example, the division of the units can be a logical function division. In actual implementation, there can be other division methods. For example, multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the displayed or discussed couplings or direct couplings or communication connections between each other can be through some interfaces. The indirect couplings or communication connections of the units or modules can be in electrical or other forms.

[0078] The units described as separate components may or may not be physically separated. The components displayed as units may or may not be physical units, that is, they can be located in one place or distributed to multiple units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0079] In addition, in each embodiment of the present application, the functional units can be integrated in a processing unit, or each unit can exist physically alone, or two or more units can be integrated in one unit. The above integrated units can be implemented in the form of hardware or in the form of software functional units.

[0080] In the above embodiments, it can be implemented in whole or in part by software, hardware, firmware, or any combination thereof. When implemented using software, it can be implemented in whole or in part in the form of a computer program product. The computer program product includes one or more computer instructions. When the computer instructions are loaded and executed on a computer, the processes or functions described in the embodiments of the present application are generated in whole or in part. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable devices. The computer instructions can be stored in a computer-readable storage medium, or transmitted from one computer-readable storage medium to another. For example, the computer instructions can be transmitted from a website, computer, server, or data center to another website, computer, server, or data center by wire (e.g., coaxial cable, optical fiber, digital subscriber line (DSL)) or wireless (e.g., infrared, wireless, microwave, etc.). The computer-readable storage medium can be any available medium that the computer can access, or a data storage device such as a server or data center that includes one or more available media integrated. The available medium can be a magnetic medium (e.g., floppy disk, hard disk, magnetic tape), an optical medium (e.g., digital versatile disc (DVD)), or a semiconductor medium (e.g., solid state disk (SSD)), etc. It should be noted that the computer-readable storage medium mentioned in the embodiments of the present application can be a non-volatile storage medium, in other words, it can be a non-transitory storage medium. It should be noted that the information (including but not limited to user device information, user personal information, etc.), data (including but not limited to data for analysis, stored data, displayed data, etc.), and signals involved in the embodiments of the present application are all authorized by the user or fully authorized by all parties, and the collection, use, and processing of relevant data need to comply with the relevant laws, regulations, and standards of relevant countries and regions. For example, the scene data of the current frame in the three-dimensional virtual scene, the device information of the client, and the scene interaction information involved in the embodiments of the present application are all obtained under full authorization.

[0081] The above are only the preferred embodiments of the present application. It should be pointed out that for those of ordinary skill in the art, without departing from the principle of the present application, several improvements and refinements can be made, and these improvements and refinements should also be regarded as the protection scope of the present application.

Claims

1. A cooking control method for a rice cooker, characterized in that, The rice cooker is provided with a heating component, the heating component includes a first heating module located on the side of the rice cooker and a second heating module located on the bottom of the rice cooker, the cooking stage includes a preheating stage, a heating stage, a buffering stage, a baking stage and an aroma enhancing stage executed in sequence, and the method includes: Receiving a start instruction input by the user, the start instruction includes a function identifier, and the function identifier is used to represent the cooking option selected by the user for the ingredients to be processed; Determining a multi-stage heating control strategy to be called for the ingredients to be processed according to the function identifier; Based on the multi-stage heating control strategy, determining the heating duty ratio corresponding to each of the multiple cooking stages executed in sequence, and controlling the first heating module and the second heating module to cook the ingredients to be processed according to the heating duty ratio in each cooking stage; Wherein, in the heating duty ratios corresponding to the preheating stage and the heating stage respectively, it indicates that the heating duration of the first heating module is longer than that of the second heating module; In the heating duty ratios corresponding to the baking stage and the aroma enhancing stage respectively, it indicates that the heating duration of the first heating module is shorter than that of the second heating module; The heating duty ratio corresponding to the buffering stage indicates that in the buffering stage, neither the first heating module nor the second heating module heats.

2. The method according to claim 1, characterized in that In the preheating stage, the determining the heating duty ratio corresponding to each of the multiple cooking stages executed in sequence based on the multi-stage heating control strategy, and controlling the first heating module and the second heating module to cook the ingredients to be processed according to the heating duty ratio in each cooking stage includes: Based on the multi-stage heating control strategy, determining that the preheating duty ratio corresponding to the preheating stage is A1:A2:A3, where A1 represents the heating time of the first heating module in the preheating stage, A2 represents the heating time of the second heating module in the preheating stage, and A3 represents the non-heating time in the preheating stage; Controlling the first heating module and the second heating module to heat in a cycle according to the duty ratio of A1:A2:A3.

3. The method according to any one of claims 1 or 2, characterized in that In the preheating stage, the method further includes: Obtaining the first bottom temperature in real time through a temperature sensing package arranged at the bottom of the rice cooker; When the first bottom temperature reaches a preset preheating temperature threshold, maintaining the first bottom temperature within the preheating temperature threshold for a preheating duration, and then ending the preheating stage.

4. The method according to claim 1, wherein In the heating stage, the determining the heating duty ratio corresponding to each of the multiple cooking stages executed in sequence based on the multi-stage heating control strategy, and controlling the first heating module and the second heating module to cook the ingredients to be processed according to the heating duty ratio in each cooking stage includes: Based on the multi-stage heating control strategy, determine that the heating duty cycle corresponding to the heating stage is B1:B2:B3, where B1 represents the heating time of the first heating module in the heating stage, B2 represents the heating time of the second heating module in the heating stage, and B3 represents the heating stop time in the heating stage; Control the first heating module and the second heating module to perform heating in a cycle according to the duty cycle of B1:B2:B3; Obtain the top temperature in real time through the temperature sensor set on the top of the rice cooker; When the top temperature reaches the preset heating temperature threshold, end the heating stage.

5. The method according to claim 1, wherein In the buffering stage, based on the multi-stage heating control strategy, determine the heating duty cycle corresponding to each cooking stage in the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed ingredients according to the heating duty cycle, including: Based on the multi-stage heating control strategy, determine the duration of the buffering stage; Control the first heating module and the second heating module to stop heating within the duration.

6. The method according to claim 5, wherein In the buffering stage, the method further includes: Obtain the second bottom temperature through the temperature sensor set on the bottom of the rice cooker, and determine the buffering temperature threshold and the buffering maintenance duration according to the second bottom temperature; Control the rice cooker to enter the baking stage after maintaining the buffering maintenance duration at the buffering temperature threshold.

7. The method according to any one of claims 1 or 6, characterized in that, In the baking stage, based on the multi-stage heating control strategy, determine the heating duty cycle corresponding to each cooking stage in the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed ingredients according to the heating duty cycle, including: Based on the multi-stage heating control strategy, determine that the heating duty cycle corresponding to the baking stage is C1:C2:C3, where C1 represents the heating time of the first heating module in the baking stage, C2 represents the heating time of the second heating module in the baking stage, and C3 represents the heating stop in the baking stage; Control the first heating module and the second heating module to perform heating in a cycle according to the duty cycle of C1:C2:C3.

8. The method according to claim 2, wherein In the flavor-enhancing stage, based on the multi-stage heating control strategy, determine the heating duty cycle corresponding to each cooking stage in the multiple cooking stages executed in sequence, and in each cooking stage, control the first heating module and the second heating module to cook the to-be-processed ingredients according to the heating duty cycle, including: Based on the multi-stage heating control strategy, determine that the flavor-enhancing duty cycle corresponding to the flavor-enhancing stage is D1:D2:D3, where D1 represents the heating time of the first heating module in the flavor-enhancing stage, D2 represents the heating time of the second heating module in the flavor-enhancing stage, and D3 represents the heating stop time in the flavor-enhancing stage; Control the first heating module and the second heating module to perform heating in a cycle according to the duty cycle of D1:D2:D3; The third bottom temperature is obtained in real time by a temperature sensing package arranged at the bottom of the rice cooker. When the third bottom temperature reaches a preset flavor enhancing temperature threshold, the flavor enhancing stage ends.

9. The method according to claim 1, characterized in that, The duty ratios of the first heating module and the second heating module in the preheating stage, the heating stage, the baking stage, and the flavor enhancing stage are successively: A1:A2:A3, B1:B2:B3, C1:C2:C3, D1:D2:D3, where: A1, B1, C1, and D1 are the heating durations of each heating cycle of the first heating module in the preheating stage, the heating stage, the baking stage, and the flavor enhancing stage respectively. A2, B2, C2, and D2 are the heating durations of each heating cycle of the second heating module in the preheating stage, the heating stage, the baking stage, and the flavor enhancing stage respectively. A3, B3, C3, and D3 are the durations of stopping heating in each heating cycle in the preheating stage, the heating stage, the baking stage, and the flavor enhancing stage respectively. Among them, when heating to the target preheating temperature threshold in the preheating stage, the temperature is controlled to be maintained within the target preheating temperature range for the target preheating duration. A1 > A2, the value ranges of A1 and A2 are [2, 8], the value range of A3 is [0, 15], the value range of the target preheating duration is [5, 10] min, the value range of the target preheating temperature threshold is [40, 60] °C, and the value range of the target preheating temperature range is [the target preheating temperature threshold, the target preheating temperature threshold + 2 °C]; In the heating stage, heating to the target heating temperature threshold, B1 > B2, the value ranges of B1 and B2 are [2, 10], the value range of B3 is [0, 15], and the value range of the target heating temperature threshold is [42, 70] °C; In the buffering stage, heating is stopped according to the duration of the buffering stage, and the duration of the buffering stage takes a value in the range of [1, 5] min; In the baking stage, heating is carried out according to the duration of the baking stage and the baking duty ratio corresponding to the baking stage. C1 < C2, the value ranges of C1 and C2 are [2 - 10], and the value range of the duration of the baking stage is [15, 30] min; In the flavor enhancing stage, heating is carried out according to the duration of the flavor enhancing stage and the flavor enhancing duty ratio corresponding to the flavor enhancing stage. D1 < D2, the value ranges of D1 and D2 are [2, 10], and the range of the target flavor enhancing temperature threshold is [100, 130] °C.

10. The method according to claim 1, wherein Before or after at least one of the cooking stages is executed, the method further includes: Maintaining the temperature of the inner pot of the rice cooker within the steady temperature threshold for a preset steady temperature duration.

11. The method according to claim 1, characterized in that, Among the heating duty ratios corresponding to at least one of the cooking stages, there are a first value, a second value, and a third value. The first value is used to represent the heating duration of controlling the first heating module in the current stage, the second value is used to represent the heating duration of controlling the second heating module in the current stage, and the third value is used to represent the heating stop duration.

12. The method according to claim 1, wherein In each cycle heating period of the preheating stage, the heating stage, the baking stage and the flavor enhancing stage, there is a heating stop duration T0 after the heating of the first heating module and the second heating module is completed, and each cycle heating period T is equal to the sum of the heating duration T1 of the first heating module, the heating duration T2 of the second heating module and the heating stop duration T0.

13. The method according to claim 1, wherein The food ingredient for cooking in the rice cooker is rice, and the food obtained by cooking with the rice cooker is rice crust.

14. An electronic device, characterized in that, Comprising: A memory and a processor, which are communicatively connected to each other. Computer instructions are stored in the memory, and the processor executes the computer instructions to execute the cooking control method of the rice cooker according to any one of claims 1 to 13.

15. An electric rice cooker, characterized in that, It adopts the cooking control method of the rice cooker according to any one of claims 1 to 13, or has the electronic device according to claim 14.

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