Cooking method of electric cooker and electronic equipment

Abstract

The embodiment of the invention discloses a cooking method of an electric cooker and electronic equipment, and belongs to the technical field of household appliances and intelligent control. The cooking method of the electric cooker comprises the steps that weight information of food materials and type information of the food materials are obtained; determining the food material quantity grade of the food material based on the weight information and the type information; determining total heat required for cooking the food materials according to the weight information and the type information; power and time parameters of a target stage in the cooking stages are determined based on the food material quantity grade, the total heat and the first heat, heat distribution in the heating process can be dynamically optimized according to the food material types and the food material quantity, heat loss is reduced, the energy utilization rate is increased, the cooking effect is improved, energy consumption is reduced, and the cooking efficiency is improved. Therefore, the user experience and the energy utilization efficiency are improved.

Description

Technical Field

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

[0002] With the continuous development and popularization of rice cooker technology, many users tend to use rice cookers as the main tool for daily rice cooking to achieve convenience and efficiency. However, in actual operation, the heat generated by the rice cooker's heating plate often fails to be fully transferred to the inner pot, and some heat will naturally dissipate into the air, resulting in energy waste. At the same time, in related technologies, it is also impossible to dynamically adjust the heat distribution during the heating process according to the type and quantity of ingredients, resulting in the difficulty of achieving the best balance between energy consumption and cooking effect in different scenarios, affecting the user experience and energy utilization efficiency. Summary of the Invention

[0003] Embodiments of this application provide a cooking method and an electronic device for a rice cooker to at least solve the technical problem in related technologies that the heat distribution during the heating process cannot be dynamically adjusted according to the type and quantity of ingredients, affecting the user experience and energy utilization efficiency.

[0004] According to the first aspect of the embodiments of this application, a cooking method for a rice cooker is provided. The rice cooker includes a refrigeration module. The method includes: Obtain the weight information and type information of the ingredients; Determine the ingredient quantity level of the ingredients based on the weight information; Determine the total heat required for cooking the ingredients according to the weight information and type information; Based on the ingredient quantity level, the total heat, and the first heat, determine the power and time parameters of the target stage in the cooking stage, where the first heat is the heat that the rice cooker has output to the ingredients before the target stage in the cooking stage, and the total heat is the sum of the heat of all stages in the cooking stage.

[0005] In combination with the first aspect, in an alternative implementation manner of the embodiments of this application, if the cooking stage further includes a first stage and a second stage before the target stage, then before determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, the total heat, and the first heat, the method further includes: Determine that the sum of the heat of the first stage and the heat of the second stage is the first heat.

[0006] In combination with the first aspect, in an alternative implementation manner of the embodiments of this application, determining that the sum of the heat of the first stage and the heat of the second stage is the first heat includes: In the first stage, determine the first time parameter of the first stage and determine that the heat in the first stage is zero, where the first time parameter is used to characterize the soaking duration of the food ingredients in the first stage; In the second stage, heat the food ingredients according to the second time parameter and the rated power of the rice cooker, and determine the heat in the second stage based on the second time parameter and the rated power, where the second time parameter is used to characterize the heating duration of the food ingredients in the second stage; Determine that the heat in the second stage is the first heat.

[0007] Combined with the first aspect, in an alternative implementation manner of the embodiment of the present application, determining the sum of the heat in the first stage and the heat in the second stage as the first heat includes: Determine the heat in the first stage and the heat in the second stage according to the weight information and the type information; Take the sum of the heat in the first stage and the heat in the second stage as the first heat.

[0008] Combined with the first aspect, in an alternative implementation manner of the embodiment of the present application, determining the power and time parameter of the target stage in the cooking stage based on the food ingredient quantity level, the total heat, and the first heat includes: In the target stage, determine the third time parameter and the first heating coefficient of the target stage based on the total heat and the first heat; Heat the food ingredients for a duration corresponding to the third time parameter at the power determined by the first heating coefficient and the rated power of the rice cooker.

[0009] Combined with the first aspect, in an alternative implementation manner of the embodiment of the present application, determining the third time parameter and the first heating coefficient of the target stage based on the total heat and the first heat includes: Determine the heat of the target stage based on the difference between the total heat and the first heat; Determine the third time parameter and the first heating coefficient according to the heat of the target stage, where the product of the third time parameter, the first heating coefficient, and the rated power of the rice cooker is the heat of the target stage.

[0010] Combined with the first aspect, in an alternative implementation manner of the embodiment of the present application, if the cooking stage further includes a third stage after the target stage, then after determining the power and time parameter of the target stage in the cooking stage based on the food ingredient quantity level, the total heat, and the first heat, the method further includes: In the third stage, determine the fourth time parameter of the third stage according to the food ingredient quantity level, and let the food ingredients stand according to the fourth time parameter; Wherein, when the food ingredient is rice, the third stage is the rice simmering stage.

[0011] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, if the second stage includes a first target stage and a second target stage, then in the second stage, the ingredients are heated according to the second time parameter and the rated power of the rice cooker, and the heat of the second stage is determined based on the second time parameter and the rated power, including: In the first target stage, the ingredients are heated according to the rated power of the rice cooker until the water temperature in the rice cooker is not lower than a preset temperature threshold, and the fifth time parameter of the first target stage is recorded; In the second target stage, the ingredients are heated according to the second heating coefficient until the water boils, and the sixth time parameter of the second target stage is recorded; Determine the heat of the second stage according to the rated power, the fifth time parameter, the second heating coefficient, and the sixth time parameter.

[0012] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, if the ingredient is rice, the first stage is the rice soaking stage, the second stage is the heating stage, the target stage is the boiling stage, the ingredient quantity level is the rice quantity level, the first target stage is the full power heating stage, and the second target stage is the buffering stage.

[0013] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, in the target stage, the method further includes: Obtain the first inner pot temperature of the rice cooker in real time; Based on the first inner pot temperature, dynamically adjust the third time parameter and the first heating coefficient.

[0014] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, the method further includes: Obtain the second inner pot temperature of the rice cooker in the first stage; Based on the second inner pot temperature, correct the total heat; and / or Based on the second inner pot temperature, correct the third time parameter and the first heating coefficient.

[0015] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, the method further includes: Obtain the ambient temperature of the environment where the rice cooker is located and / or the input voltage of the rice cooker; According to the ambient temperature and / or the input voltage, correct the third time parameter and / or the first heating coefficient.

[0016] In combination with the first aspect, in an alternative implementation of the embodiments of the present application, obtaining the weight information and the type information of the ingredient includes: Obtain the weight information of the ingredient in the rice cooker through a sensor; Respond to the type of ingredient input by the user to determine the type information of the ingredient.

[0017] In an alternative implementation of the embodiment of the present application in combination with the first aspect, obtaining the weight information and type information of the food ingredients includes: Responding to an instruction input by the user to determine the weight information and type information; Adding food ingredients corresponding to the weight information and type information to the rice cooker.

[0018] In an alternative implementation of the embodiment of the present application in combination with the first aspect, determining the ingredient quantity level of the food ingredients based on the weight information includes: Determining the ingredient quantity level threshold corresponding to the food ingredients based on the type information; Determining the ingredient quantity level of the food ingredients according to the comparison between the weight information and the ingredient quantity level threshold corresponding to the food ingredients.

[0019] In an alternative implementation of the embodiment of the present application in combination with the first aspect, determining the total calories required for cooking the food ingredients according to the weight information and type information includes: Determining the food ingredient calorie coefficient corresponding to the food ingredients according to the type information; Determining the total calories required for cooking the food ingredients based on the food ingredient calorie coefficient and the weight information.

[0020] In an alternative implementation of the embodiment of the present application in combination with the first aspect, determining the total calories required for cooking the food ingredients based on the food ingredient calorie coefficient and the weight information includes: Determining the total calories by using the food ingredient calorie coefficient, the weight information and a pre-set relationship table, where the relationship table is used to represent the mapping relationship between the food ingredient calorie coefficient and the weight information and the total calories.

[0021] Adopting this embodiment, first obtain the weight information and type information of the food ingredients, then determine the ingredient quantity level of the food ingredients based on the weight information, then determine the total calories required for cooking the food ingredients according to the weight information and type information, and finally determine the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, the total calories and the first calories. It is possible to calculate the total calories required for cooking according to the weight and type of the food ingredients, so as to flexibly adjust the power and duration of the target stage in the cooking stage, reduce heat loss, improve energy utilization efficiency, improve cooking effect, reduce energy consumption, and thus improve the user experience and energy utilization efficiency.

[0022] According to the second aspect of the embodiment of the present application, there is provided a cooking device for a rice cooker, including: An acquisition unit for acquiring the weight information and type information of the food ingredients; A first determination unit for determining the ingredient quantity level of the food ingredients based on the weight information and type information; A second determination unit for determining the total calories required for cooking the food ingredients according to the weight information; A processing unit, configured to determine power and time parameters of a target stage in a cooking stage based on an ingredient quantity level, a total calorie amount, and a first calorie amount, where the first calorie amount is the calorie amount that the rice cooker has output to the ingredients before the target stage in the cooking stage is executed.

[0023] According to a 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. A computer instruction is stored in the memory, and the processor executes the computer instruction to execute the cooking method of the rice cooker according to the first aspect or any corresponding implementation manner thereof.

[0024] According to a fourth aspect of the embodiments of the present application, an embodiment of the present specification provides a computer-readable storage medium, on which a computer instruction is stored. When the computer instruction is run by a processor, the cooking method of the rice cooker as described in any one of the above is implemented.

[0025] According to a 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 method of the rice cooker as described in any one of the above is implemented.

[0026] The technical effects obtained in the second to fifth aspects described above are similar to the technical effects obtained by the corresponding technical means in the first aspect, and will not be elaborated here. Description of the Drawings

[0027] Figure 1 is a flowchart of the cooking method of the rice cooker provided by the embodiment of the present application; Figure 2 is a specific flowchart of the cooking method of the rice cooker provided by the embodiment of the present application; Figure 3 is a structural schematic diagram of the cooking device of the rice cooker provided by the embodiment of the present application; Figure 4 is a structural schematic diagram of the electronic device provided by the embodiment of the present application. Detailed Embodiments

[0028] To enable those skilled in the art to better understand the solution of this application, the following will clearly and completely describe the technical solutions in the embodiments of this application with reference to the accompanying drawings in the embodiments of this application. Obviously, the described embodiments are only a part of the embodiments of this application, rather than all the embodiments. Based on the embodiments in this application, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of this application.

[0029] It should be understood that the "plurality" mentioned herein refers to two or more. In the description of the embodiments of this application, unless otherwise specified, " / " means "or". For example, A / B can represent A or B. The "and / or" herein is only a description of the association relationship of the associated objects, indicating that three relationships may exist. For example, A and / or B can represent: A exists alone, A and B exist simultaneously, and B exists alone. In addition, in order to clearly describe the technical solutions in the embodiments of this application, in the embodiments of this application, terms such as "first" and "second" are used to distinguish the same items or similar items with basically the same functions and roles. Those skilled in the art can understand that the terms such as "first" and "second" do not limit the quantity and execution order, and the terms such as "first" and "second" do not necessarily mean different.

[0030] 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 limit 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.

[0031] As described in the background art, with the continuous development and popularization of rice cooker technology, many users tend to use rice cookers as the main tool for daily cooking rice to achieve convenience and efficiency. Generally, traditional rice cookers transfer heat to the inner pot through a heating plate for cooking rice. This method is simple and easy to use, but in actual operation, the heat generated by the heating plate often fails to be completely transferred to the inner pot, and part of the heat will naturally dissipate into the air. To improve the heating efficiency, electromagnetic heating technology has gradually been introduced into the design of rice cookers, which has higher energy utilization efficiency and more uniform heating effect. However, the cost of electromagnetic heating rice cookers is relatively high, which limits their wide application in the mass market. Therefore, how to improve the thermal efficiency of traditional rice cookers through optimized control methods has become an urgent problem to be solved. However, there is no systematic method in the prior art that can dynamically adjust the heat distribution during the heating process according to the weight of the ingredients, the number of ingredients, and environmental conditions, resulting in the difficulty of achieving the best balance between energy consumption and cooking effect of the rice cooker in different scenarios, affecting the user experience and energy utilization efficiency.

[0032] Based on this, an embodiment of the present application provides a cooking method for an electric rice cooker. Referring to Figure 1 the flowchart of the cooking method of the electric rice cooker shown in the figure, the method includes the following processing procedures.

[0033] S101: Obtain the weight information and type information of the ingredients.

[0034] In specific implementation, obtain the type of the ingredients to be cooked, that is, the type information, and the weight of the ingredients, that is, the weight information. For the weight information, the change in the weight of the inner pot can be sensed by a sensor provided in the electric rice cooker, or the weight can be directly measured to determine the weight information. For the type information, the information input by the user can be used as a judgment, or the type of the ingredients can be determined by a sensor provided inside the electric rice cooker. S102: Determine the ingredient quantity level of the ingredients based on the weight information.

[0035] In specific implementation, determine the ingredient quantity level of the ingredients according to the weight information and type information obtained in the above steps. Specifically, different ingredients correspond to different weight judgment thresholds. For example, if the ingredient is rice, the ingredient quantity level of the rice is determined according to the ingredient quantity level threshold corresponding to the rice. For example, the level can be divided into a large amount of rice, a medium amount of rice, and a small amount of rice. The ingredient quantity level threshold corresponding to the specific ingredient can be set according to requirements and the specifications of the electric rice cooker, etc. The embodiments of the present invention do not limit this.

[0036] S103: Determine the total calories required for cooking the ingredients according to the weight information and type information.

[0037] In specific implementation, determine the total calories required for cooking the ingredients according to the weight information and type information. Here, the calculation can be performed in the form of looking up a table. Still taking the cooking of rice as an example, the quantity of rice is a large amount of rice, a medium amount of rice, and a small amount of rice, and the types of rice can be divided into Northeast rice, Simaomiao rice, Thai fragrant rice, etc. Each situation corresponds to a value of the total calories, and the specific value can be set according to requirements. The embodiments of the present invention do not limit this.

[0038] S104: Determine the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, total calories, and the first calories.

[0039] During specific implementation, determine the ingredient quantity level and total calories according to the above steps, so as to decide how to execute the ingredient during the cooking stage, especially the parameter settings in the target stage. For example, when the ingredient is rice, the cooking stage can be divided into a soaking stage or rice soaking stage, a heating stage, and a rice simmering stage, or can be divided into a soaking stage, a boiling stage, and a rice simmering stage, etc., which can be set according to requirements. The duration and power of each stage are determined by the ingredient quantity level of the rice and the total calories calculated in the above steps, where the duration is reflected by a time parameter, and the power is reflected by the rated power or maximum power of the rice cooker and a heating coefficient. In the above embodiments of the present application, the descriptions of each embodiment have their own emphases. For parts not detailed in a certain embodiment, reference can be made to the relevant descriptions of other embodiments. The steps shown in the relevant 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.

[0040] In a specific implementation of the embodiments of the present application, the cooking method of the rice cooker is as Figure 2 shown and includes the following processing procedures: S201: Obtain the weight information of the ingredient and the type information of the ingredient.

[0041] During specific implementation, obtain the type of the ingredient to be cooked, that is, the type information, and the weight of the ingredient, that is, the weight information. For the weight information, the change in the weight of the inner pot can be sensed through a sensor provided in the rice cooker, or the weight can be directly weighed to determine the weight information. For the type information, the type of ingredient input by the user can be used as a judgment, or the type of ingredient can be judged through a sensor provided inside the rice cooker, or can be determined again through the characteristics of the ingredient selected by the user.

[0042] In one example, the type information is determined by the type of ingredient selected by the user. For example, when the user wants to cook rice and selects the type of rice added as Northeast rice, the corresponding type information is obtained.

[0043] In another example, when the user wants to stew meat and selects the type of meat as mutton, the corresponding type information is obtained.

[0044] In yet another example, when a user is cooking rice but is not sure what type of rice they are using, they can select the characteristics of the rice according to pre-set options, such as the size and shape of the rice grains, the color of the rice, etc. They can also use historical information for judgment. For example, they can determine the type information for this time based on the taste feedback after the cooking process selected last time.

[0045] In this step, the type information and weight information of the food ingredients can also be directly obtained through the instructions input by the user, and then the user can be instructed to add the corresponding food ingredients, or the corresponding duration can be automatically added by the automated device.

[0046] S202: Determine the ingredient quantity level of the food ingredient based on the weight information.

[0047] In specific implementation, in this step, first determine the ingredient quantity level threshold corresponding to the food ingredient based on the type information, and then determine the ingredient quantity level of the food ingredient by comparing the weight information with the ingredient quantity level threshold corresponding to the food ingredient. Specifically, different food ingredients correspond to different weight judgment thresholds. For example, if the food ingredient is rice, the ingredient quantity level of the rice is determined according to the ingredient quantity level threshold corresponding to the rice. For example, the level can be divided into a large amount of rice, a medium amount of rice, and a small amount of rice. The ingredient quantity level threshold corresponding to the specific food ingredient can be set according to requirements and the specifications of the rice cooker, etc. The embodiments of the present invention do not limit this.

[0048] In one example, the ingredient quantity levels corresponding to rice are successively divided into a large amount of rice (rice quantity), a medium amount of rice one (medium rice quantity 1), a medium amount of rice two (medium rice quantity 2), a medium amount of rice three (medium rice quantity 3), and a small amount of rice (small rice quantity) in decreasing order of quantity. If the weight G < G1, it is a small rice quantity; if the weight G1 ≤ G < G2, it is a medium rice quantity 1; if the weight G2 ≤ G < G3, it is a medium rice quantity 2; if the weight G3 ≤ G < G4, it is a medium rice quantity 3; if the weight G ≥ G4, it is a large amount of rice. Where G1 = 100g, G2 = 200g, G3 = 300g, G4 = 400g. Of course, the values of G1, G2, G3, and G4 here can be adjusted according to the type of rice and can also be set according to requirements. The embodiments of the present disclosure do not limit this.

[0049] S203: Determine the total calories required to cook the food ingredient based on the weight information and the type information.

[0050] In specific implementation, first determine the food ingredient calorie coefficient corresponding to the food ingredient according to the type information, and then determine the total calories required to cook the food ingredient based on the food ingredient calorie coefficient and the weight information.

[0051] Still taking the food ingredient as rice as an example, at this time, the food ingredient calorie coefficient is divided into a rice type coefficient z and a weight coefficient s, and the relationship between the total calories Q and the weight information is shown in the following formula: Q = z * s * G; The rice variety coefficient z and the weight coefficient s vary for different rice cookers, and their values can be set according to requirements. Usually, the values are determined based on experimental results. For example, for rice samples of each rice variety and each rice quantity level, cooking experiments are conducted to ensure that the experimental environment is consistent and the experiments are repeated multiple times. Then, record the cooking effects (such as whether the rice is soft, uniform, and free of undercooking) and power consumption at different total heat quantities Q. By adjusting Q, find the optimal value to ensure good cooking effects of the rice and the lowest power consumption.

[0052] In one example, the rice variety coefficient z is determined according to the ease of cooking of different rice varieties. Generally speaking, Thai fragrant rice ≥ Simaomai rice ≥ Northeast rice.

[0053]

[0054] The weight coefficient s is determined according to the weight. Generally, the greater the weight, the greater the weight coefficient s.

[0055]

[0056] In a possible implementation manner, the total heat quantity can also be directly determined by looking up a table based on the weight information and the variety information. For example, it is determined according to a preset relationship table, which is used to represent the mapping relationship of food variety - food quantity level - optimal total heat quantity. At this time, the total heat quantity is preferably the optimal total heat quantity, that is, the value of the total heat quantity when the cooking effect of the rice is the best.

[0057] In another example, assume that the food ingredient cooked by the user is rice. The varieties of rice are divided into Northeast rice, Simaomai rice, and Thai fragrant rice. The corresponding food quantity levels of rice are successively divided into a large amount of rice (rice quantity), a medium amount of rice one (medium rice quantity 1), a medium amount of rice two (medium rice quantity 2), a medium amount of rice three (medium rice quantity 3), and a small amount of rice (small rice quantity) in decreasing order of quantity. Then, the specific corresponding values of the total heat quantity are shown in the following table:

[0058] S204: In the first stage, determine the first time parameter of the first stage and soak the food ingredients based on the first time parameter.

[0059] During specific implementation, the order and type of the cooking stages are not fixed and can be adjusted according to the type of cooking. Generally speaking, the first stage of cooking is soaking.

[0060] In this embodiment, taking the food ingredient as rice as an example, in the first stage of cooking, the rice is soaked. The temperature is low and heat dissipation is high during the rice soaking stage, which is essentially a constant temperature maintenance stage. To improve the thermal efficiency during the rice cooking stage, heating is not performed during the rice soaking stage, and the normal temperature rice soaking time is t1, which is the first time parameter. At this time, the heat in the first stage is zero.

[0061] In another possible implementation, since the water temperature added is not appropriate, or due to the current ambient temperature being too low, etc., not heating during the rice soaking stage will seriously affect the taste of the rice. Then, the rice is heated at a constant temperature at this time, and the heat in the first stage is determined according to the first time parameter and the current heating power. S205: In the second stage, the food ingredient is heated according to the second time parameter and the rated power of the rice cooker.

[0062] Specifically, in the implementation, the second stage of cooking is a rapid heating stage (which can also be called the heating stage, and this stage makes the food ingredient reach boiling quickly), that is, heating is performed with the maximum power of the rice cooker until boiling. Still taking the food ingredient as rice as an example, the rice is heated with the rated power of the rice cooker, that is, the maximum power P that the rice cooker can reach, until it is heated to 100 degrees, and the continuous duration at this time is recorded as the second time parameter. This second time parameter can be a preset duration or the actual heating duration that occurs.

[0063] Preferably, in order to avoid the risk of overflow caused by excessive residual heat of the heating plate, heat input needs to be buffered and reduced. Then, a first target stage and a second target stage can be set in the second stage. When the food ingredient is rice, the first target stage is the full power heating stage, and the second target stage is the buffering stage. In the first target stage, the food ingredient is heated according to the rated power of the rice cooker until the water temperature in the rice cooker is not lower than a pre-set temperature threshold. The fifth time parameter of the first target stage is recorded. This temperature threshold can be selected as a value not greater than 100, denoted as T1, that is, stop before the water boils. The temperature reaches T1 corresponding to the temperature when the water is about to boil (90°C ≤ T1 < 100°C). The heating time of this process is calculated as t2, and the heat of this stage is calculated as q1 = P1 * t2. Here, full power heating is used to quickly reach boiling, shorten the time, and reduce heat loss.

[0064] In the second target stage, the food ingredient is heated according to the second heating coefficient n1 until the water boils. The sixth time parameter of the second target stage is recorded, that is, the heating power at this time is P2 = n1P for heating (0 ≤ n1 < 0.2), until the heating time of this process is t3. The heat of this stage is calculated as q2 = P2 * t3.

[0065] S206: In the target stage, determine the third time parameter and the first heating coefficient of the target stage based on the total heat and the first heat, and heat the food ingredients for the duration corresponding to the third time parameter at the power determined by the first heating coefficient and the rated power.

[0066] During specific implementation, determine the heating power and heating duration of this stage according to the first heat consumed in the previous stage and the total heat. The heating duration is identified by the third time parameter, and the heating power is determined by the first heating coefficient n2 and the rated power P, that is, the heating is carried out at P3 = n2P until the heating time of this process is t4, which is the third time parameter. The total heat Q in the entire rice cooking heating process is Q = q1 + q2 + q3, where q1 + q2 is the first heat. At this time, the optimal heat for the boiling stage can be calculated as q3 = Q - q1 - q2 based on the total heat Q. Therefore, n2 = q3 / (t4 * P). Thus, by dynamically adjusting the value of n2 or t4, the rice under different ambient temperatures and voltages can meet the optimal total heat Q for a specific rice quantity and variety. For example, when the ambient temperature is low or the voltage connected to the rice cooker at this moment is low, it can be dynamically adjusted by increasing n2 or decreasing t4. Similarly, when the ambient temperature is high or the voltage connected to the rice cooker at this moment is high, it can be dynamically adjusted by decreasing n2 or increasing t4. This can provide a scientific basis for heat control in the rice cooker cooking control process, ensuring good cooking effect and energy saving of the rice under different ambient temperatures and voltages. If the actual working power of the rice cooker fails to reach the rated power due to voltage, then in this stage, adjust n2 to correspondingly correct the value of n2P to make it conform to the actual power. Similarly, the heat in the first stage and the second stage is also correspondingly corrected, that is, when calculating the heat, the rated power value is corrected to the actual power, and then the first heat is corrected.

[0067] It should be noted that for the first heat in the previous stage, it can be calculated in real time according to the actual execution results of steps S204 and S205, or it can be directly determined based on the weight information and variety information before the first stage is executed. Specifically, it can be directly determined by the heat required for the corresponding stage, or the parameters in the corresponding stage can be determined first, and then the heat can be calculated based on the parameters.

[0068] In this stage, it can be determined whether to adjust n2 and / or t4 according to the heating temperature of the heating device of the rice cooker and the ingredient quantity level. It is also possible to perform negative feedback adjustment by real-time detecting the inner pot temperature in the rice cooker, that is, obtaining the first inner pot temperature of the rice cooker in real time, and then adjusting the third time parameter and the first heating coefficient in real time based on the first inner pot temperature.

[0069] It should be noted that P is the maximum power value, that is, the rated power, and n is the power adjustment coefficient. The value of n is different in different cooking stages. When adjusting the power using n, the power can be modified by directly affecting the input voltage or current through n, or the duty cycle of the relay opening and closing can be adjusted using n to adjust the power.

[0070] Still using the above example, as shown in the following table, when the weight sensor detects that the weight G < G1 is the amount of millet, if the bottom temperature sensor detects that the temperature of the first inner pot is less than a1, it indicates that the heat is too low at this time, and the power adjustment parameter n2 > 0.5 at this time. The time of this process is recorded as m2; if the bottom temperature sensor detects that the temperature of the first inner pot is greater than a1, it indicates that the heat is too high and the bottom of the rice may turn yellow, then the power adjustment parameter 0 < n2 ≤ 0.5 at this time. The time of this process is recorded as m1; when n2 * P * m1 + n2 * P * m2 = q3 is satisfied, the optimal heat value has been reached at this time, and this stage is exited. It should be noted that the values of a1, a2, a3, a4, and n2 can be selected as appropriate values within the required range, and this embodiment does not limit this.

[0071]

[0072] In another possible implementation manner, the temperature of the inner pot can also be detected in the first stage, that is, the influence of the temperature of the water added to soak the ingredients on the cooking of the ingredients is excluded. Specifically, the temperature of the inner pot of the rice cooker is detected in the first stage, so as to more accurately calculate the energy value q3 in this stage. Specifically, the temperature of the second inner pot of the rice cooker is obtained in the first stage, and then based on the temperature of the second inner pot, the total heat is corrected, that is, the energy consumption in the first stage is determined through the temperature of the second inner pot and the first time parameter, and then this part is removed from the total heat calculated subsequently, or this part is added during the calculation, that is, the third time parameter and the first heating coefficient are corrected.

[0073] After this step, a third stage can also be carried out. This stage does not heat, and the ingredients are cooked by the residual heat. If the ingredients are rice, this stage is the rice simmering stage.

[0074] In a specific implementation of the embodiment of the present application, it is described in combination with the cooking method of the rice cooker and the rice cooker.

[0075] During the implementation process, multiple key modules can be set inside the rice cooker to achieve the above functions. These modules can include a weight sensing module, a temperature recognition module, a controller module, and a heating module. The weight sensing module is located at the bottom of the inner pot of the rice cooker and is connected to the inner pot by bolt fixation or an embedded design. This module contains strain gauges or pressure sensors for measuring the total weight of the inner pot and the rice and water inside it, and converting the weight signal into an electrical signal. The temperature recognition module is set at a position near the bottom of the rice cooker shell and uses a thermistor as the core component to detect the ambient temperature and transmit the temperature signal to the controller module. The controller module is the central part of the entire system, responsible for receiving the signals transmitted by the weight sensing module and the temperature recognition module, and processing these signals according to a preset algorithm to generate control instructions. The heating module consists of a heating plate and / or electromagnetic coils, which are distributed at the bottom of the inner pot and surround the outer wall of the inner pot, for executing the heating instructions issued by the controller module.

[0076] In actual operation, still taking rice as an example of the food material for illustration, after the user starts the rice cooker, they need to select the corresponding rice variety type, such as Northeast rice, Simaomai rice, or Thai fragrant rice. In one example, the rice variety type is selected through a touch screen, for example, Northeast rice is selected. Subsequently, the inner pot is placed into the rice cooker, and an appropriate amount of rice and water are added. At this time, the weight sensing module starts to work, and measures the total weight of the inner pot and the rice and water inside it through strain gauges or pressure sensors. Assuming the measurement result is 1.5 kilograms, the controller module will compare this weight signal with a preset weight range to determine that the current rice quantity level is medium rice quantity 2. At the same time, the temperature recognition module detects that the ambient temperature is 25 degrees Celsius and transmits this temperature signal to the controller module. The controller module, based on the rice variety type selected by the user and the weight information provided by the weight sensing module, calls the experimental test data in the built-in database to calculate the required total heat Q. For example, according to the experimental test data, for Northeast rice with medium rice quantity 2 and an ambient temperature of 25 degrees Celsius, the optimal total heat value is 800 kilojoules. To calculate the total heat more precisely, a rice variety coefficient z and a weight coefficient s are also introduced, and the total heat is calculated through the formula Q = zsG. Among them, the value range of z is from 0.8 to 1.2, the value range of s is from 0.9 to 1.1, and G is the weight information. Assuming z = 1.0, s = 1.0, then the finally calculated total heat Q = 1.0×1.0×1.5 = 1.5 kilojoules.

[0077] After determining the total heat, the controller module will dynamically adjust the power and time parameters for each stage according to the preset heating process. First, in the rice soaking stage, which is the first stage, no heating is performed, and the rice grains are only soaked at room temperature for a time of t1 = 30 minutes. Then comes the full-power heating stage, in which heating is carried out at the maximum power P1 = 1000 watts until the temperature of the top temperature sensor reaches T1 = 100 degrees Celsius. During this process, the controller module continuously monitors the temperature signal of the top temperature sensor and calculates the heating time for this stage as t2 = 10 minutes, and the heat as q1 = P1t2 = 1000 * 10 = 10000 joules. After that, it enters the buffer stage, in which heating is carried out at a low heating power P2 = n1P to avoid the risk of overflow caused by excessive residual heat of the heating plate. Assuming n1 = 0.5, then P2 = 0.5 * 1000 = 500 watts, and the heating time for this stage is calculated as t3 = 5 minutes, and the heat as q2 = P2t3 = 500 * 5 = 2500 joules. In the target stage, heating is carried out at a dynamic heating power P3 = n2P until the requirement of the total heat Q is met. Assuming the initial power adjustment parameter n2 = 0.8, then P3 = 0.8 * 1000 = 800 watts, and the heating time for this stage is calculated as t4 = (Q - q1 - q2) / P3 = (800000 - 10000 - 2500) / 800 = 984.375 seconds, and the heat as q3 = Q - q1 - q2 = 800000 - 10000 - 2500 = 787500 joules. In the final third stage, which is the rice simmering stage, no heating is performed, and the final cooking of the rice is completed using the residual heat of the heating plate for a time of t5 = 15 minutes.

[0078] In the target stage, the bottom temperature sensor continuously detects the temperature at the bottom of the inner pot and transmits the temperature signal to the controller module. Assuming the preset threshold a is 95 degrees Celsius, when the bottom temperature sensor detects that the temperature is lower than 95 degrees Celsius, the controller module determines that the heat is insufficient, and at this time, it increases the value of the power adjustment parameter n2. For example, it adjusts n2 from 0.8 to 0.9, then P3 = 0.9 * 1000 = 900 watts. When the bottom temperature sensor detects that the temperature is higher than 95 degrees Celsius, the controller module determines that the heat is excessive, and at this time, it decreases the value of the power adjustment parameter n2. For example, it adjusts n2 from 0.8 to 0.7, then P3 = 0.7 * 1000 = 700 watts. By dynamically adjusting the power adjustment parameter n2 and the heating time t4, it is ensured that the heat distribution in the boiling stage conforms to the set value.

[0079] Generally speaking, we provide an implementation idea. The preferred target stage is the boiling stage, and the food ingredient is rice. Before the target stage, the soaking stage, heating stage, and buffering stage occur in sequence during the cooking process. The soaking stage is a non-heating stage, the heating stage is a full-power heating stage or can be called a full-power constant heating stage, the buffering stage is a reduced-power constant heating stage, and the boiling stage is a power dynamic adjustment stage. The food ingredient is rice. The first heat includes the heat output to the food ingredient during the heating stage and the heat output to the food ingredient during the buffering stage. Dynamically adjusting the heating amount of the target stage in the cooking stage based on the food ingredient amount level, total heat, and the first heat includes: Calculate the heat required for the target stage. The heat required for the target stage is equal to the difference between the total heat and the first heat. Adjust the heating duration required for the target stage and / or the power adjustment parameter of the boiling stage according to the heat required for the target stage, the heating duration required for the target stage, the full-power value, and the relationship between the power adjustment parameter of the boiling stage.

[0080] To achieve the above functions, the present invention also provides a control system for improving the cooking thermal efficiency of rice cooking. The system includes a user interaction module, a data acquisition module, an algorithm processing module, an execution module, and a log recording module. The user interaction module is set on the top panel of the rice cooker and is designed with a touch screen, which is used to provide an operation interface for the user and receive the rice type input by the user. The data acquisition module is integrated inside the rice cooker and includes a weight sensing unit and a temperature recognition unit, which are used to obtain the weight information of the inner pot of the rice cooker in real time. The algorithm processing module is located inside the controller module and uses an embedded processor as the core component, which is used to calculate the required total heat based on the weight information and rice type information and dynamically adjust the power and time parameters of each heating stage. The execution module includes a heating module and a drive circuit, which are used to control the working state of the heating module according to the instructions of the algorithm processing module. The log recording module is set in the internal memory of the rice cooker and is used to record the operation data for subsequent analysis.

[0081] In practical applications, after the user selects the rice type through the user interaction module and starts the rice cooker, the data acquisition module starts to work. The weight sensing unit measures the total weight of the inner pot and the rice and water inside it through a strain gauge or a pressure sensor and converts the weight signal into an electrical signal. The temperature recognition unit detects the ambient temperature through a thermistor and transmits the temperature signal to the algorithm processing module. The algorithm processing module calculates the required total heat Q based on the rice type selected by the user and the weight information provided by the weight sensing unit, and dynamically adjusts the power and time parameters of each heating stage. The execution module controls the working state of the heating module according to the instructions of the algorithm processing module, and at the same time, the log recording module records the operation data for subsequent analysis.

[0082] The control method for improving the cooking thermal efficiency provided by the present invention can dynamically optimize the heat distribution during heating according to the type of food ingredients and the weight information of the food ingredients, reduce heat loss, improve energy utilization efficiency, enhance the cooking effect, reduce energy consumption, thereby improving the user experience and energy utilization efficiency. In the specific implementation process, the cooperation relationship between all modules is realized through hardware connection and software algorithms to ensure the stability and reliability of the system operation.

[0083] The above has given an example of the method embodiment according to the present application. The embodiment of the present invention also provides a cooking method device for an electric rice cooker. Figure 3 It is a schematic structural diagram of a cooking method device for an electric rice cooker according to an embodiment of the present invention. Referring to Figure 3 , the cooking method device 700 for an electric rice cooker includes the following modules.

[0084] An acquisition unit 701, configured to acquire the weight information and type information of the food ingredients; A first determination unit 702, configured to determine the ingredient quantity level of the food ingredients based on the weight information; A second determination unit 703, configured to determine the total heat required for cooking the food ingredients according to the weight information and type information; A processing unit 704, configured to determine the power and time parameters in the cooking stage based on the ingredient quantity level and the total heat in the cooking stage.

[0085] The above has described the device embodiment of the present application. Among them, for the detailed descriptions of data, terms, nouns, the specific execution processes of steps, technical problems and effects, alternative methods and combination methods, etc., please refer to the descriptions in the method embodiment, and will not be elaborated here.

[0086] The embodiment of the present application also provides a computer program product, which includes computer program instructions. When the computer program instructions are run by a processor, the processor is caused to execute the steps in the cooking method for an electric rice cooker according to various embodiments of the present specification described in the above "exemplary method" part of the present specification.

[0087] The computer program product can be written in any combination of one or more programming languages to write program code for performing the operations of 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.

[0088] The embodiment of the present application also provides 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 method for an electric rice cooker according to various embodiments of the present specification described in the above "exemplary method" part of the present specification.

[0089] An embodiment of the present application further provides an electronic device, including a memory and a processor. A cooking method of a rice cooker is stored in the memory, and the processor is configured to adopt the above-mentioned cooking method of the rice cooker when executing the cooking method of the rice cooker.

[0090] 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 enable connection and 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, a cooking method of a rice cooker is stored in the memory 500. Among them, the processor 100 is configured to adopt the above method when executing the cooking method of the rice cooker stored in the memory 500.

[0091] Regarding the descriptions of the above computer program products, computer-readable storage media, and electronic devices, they are similar to the descriptions of the above method embodiments and have beneficial effects similar to those of the method embodiments. For the technical details not disclosed in the computer program products, computer-readable storage media, and electronic devices of the present application, please refer to the descriptions of the method embodiments of the present application for understanding.

[0092] 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.

[0093] In several embodiments provided by 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 only 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 to each other can be through some interfaces. The indirect couplings or communication connections of units or modules can be in electrical or other forms.

[0094] The units described as separate components may or may not be physically separated. The components shown 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.

[0095] In addition, in each embodiment of the present application, each functional unit can be integrated into one processing unit, or each unit can exist physically alone, or two or more units can be integrated into one unit. The above-mentioned integrated unit can be implemented in the form of hardware or in the form of a software functional unit.

[0096] 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 computer-readable storage medium. For example, the computer instructions can be transmitted from one website, computer, server, or data center to another website, computer, server, or data center in a wired manner (such as coaxial cable, optical fiber, digital subscriber line (DSL)) or wirelessly (such as infrared, wireless, microwave, etc.). The computer-readable storage medium can be any available medium that can be accessed by a computer, 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 (such as a floppy disk, hard disk, magnetic tape), an optical medium (such as a digital versatile disc (DVD)), or a semiconductor medium (such as a 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.

[0097] The above are only the preferred embodiments of the present application. It should be noted 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 method for a rice cooker, characterized in that, The method includes: Obtaining the weight information of the food ingredient and the type information of the food ingredient; Determining the ingredient quantity level of the food ingredient based on the weight information; Determining the total calories required to cook the food ingredient according to the weight information and the type information; Based on the ingredient quantity level, the total calories, and the first calories, determining the power and time parameters of the target stage in the cooking stage, where the first calories is the calories that the rice cooker has output to the food ingredient before the target stage in the cooking stage, and the total calories is the sum of the calories of all stages in the cooking stage.

2. The method according to claim 1, wherein If the cooking stage further includes a first stage and a second stage before the target stage, then before determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, the total calories, and the first calories, the method further includes: Determining the sum of the calories of the first stage and the calories of the second stage as the first calories.

3. The method according to claim 2, wherein The determining the sum of the calories of the first stage and the calories of the second stage as the first calories includes: In the first stage, determining the first time parameter of the first stage and determining the calories of the first stage to be zero, where the first time parameter is used to represent the soaking duration of the food ingredient in the first stage; In the second stage, heating the food ingredient according to the second time parameter and the rated power of the rice cooker, and determining the calories of the second stage based on the second time parameter and the rated power, where the second time parameter is used to represent the heating duration of the food ingredient in the second stage; Determining the calories of the second stage as the first calories.

4. The method according to claim 2, wherein The determining the sum of the calories of the first stage and the calories of the second stage as the first calories includes: Determining the calories of the first stage and the calories of the second stage according to the weight information and the type information; Taking the sum of the calories of the first stage and the calories of the second stage as the first calories.

5. The method according to claim 2, characterized in that, The determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, the total calories, and the first calories includes: In the target stage, determining the third time parameter and the first heating coefficient of the target stage based on the total calories and the first calories; Heating the food ingredient for a duration corresponding to the third time parameter at the power determined by the first heating coefficient and the rated power of the rice cooker.

6. The method according to claim 5, wherein The determining the third time parameter and the first heating coefficient of the target stage based on the total calories and the first calories includes: Determining the calories of the target stage based on the difference between the total calories and the first calories; Determining the third time parameter and the first heating coefficient according to the calories of the target stage, where the product of the third time parameter, the first heating coefficient, and the rated power of the rice cooker is the calories of the target stage.

7. The method according to claim 5, wherein If the cooking stage further includes a third stage after the target stage, then after determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, the total calories, and the first calories, the method further includes: In the third stage, determine a fourth time parameter for the third stage according to the ingredient quantity level, and let the ingredients stand still according to the fourth time parameter; Wherein, when the ingredient is rice, the third stage is the rice simmering stage.

8. The method according to claim 3, characterized in that, The second stage includes a first target stage and a second target stage. Then, in the second stage, heat the ingredients according to a second time parameter and the rated power of the rice cooker, and determine the heat of the second stage based on the second time parameter and the rated power, including: In the first target stage, heat the ingredients according to the rated power of the rice cooker until the water temperature in the rice cooker is not lower than a preset temperature threshold, and record a fifth time parameter for the first target stage; In the second target stage, heat the ingredients according to a second heating coefficient until the water boils, and record a sixth time parameter for the second target stage; Determine the heat of the second stage according to the rated power, the fifth time parameter, the second heating coefficient, and the sixth time parameter.

9. The method according to claim 8, wherein If the ingredient is rice, the first stage is the rice soaking stage, the second stage is the heating stage, the target stage is the boiling stage, the ingredient quantity level is the rice quantity level, the first target stage is the full-power heating stage, and the second target stage is the buffering stage.

10. The method according to claim 5, characterized in that In the target stage, the method further includes: Obtain the first inner pot temperature of the rice cooker in real time; Based on the first inner pot temperature, dynamically adjust the third time parameter and the first heating coefficient.

11. The method according to claim 5, wherein The method further includes: Obtain the second inner pot temperature of the rice cooker in the first stage; Based on the second inner pot temperature, correct the total heat; / or Based on the second inner pot temperature, correct the third time parameter and the first heating coefficient.

12. The method according to claim 5, wherein The method further includes: Obtain the ambient temperature of the environment where the rice cooker is located and / or the input voltage of the rice cooker; According to the ambient temperature and / or the input voltage, correct the third time parameter and / or the first heating coefficient.

13. The method according to claim 1, wherein The obtaining of the weight information of the ingredients and the type information of the ingredients includes: Obtain the weight information of the ingredients in the rice cooker through a sensor; In response to the type of ingredients input by the user, determine the type information of the ingredients.

14. The method according to claim 1, characterized in that The obtaining of the weight information of the ingredients and the type information of the ingredients includes: In response to a command input by the user, determine the weight information and the type information; Add ingredients corresponding to the weight information and the type information to the rice cooker.

15. The method according to claim 1, wherein The determining of the ingredient quantity level of the ingredients based on the weight information includes: Determine the ingredient quantity level threshold corresponding to the ingredients based on the type information; According to the comparison between the weight information and the ingredient quantity level threshold corresponding to the ingredients, determine the ingredient quantity level of the ingredients.

16. The method according to claim 1, wherein The determining of the total heat required for cooking the ingredients according to the weight information and the type information includes: Determine the ingredient heat coefficient corresponding to the ingredients according to the type information; Based on the ingredient heat coefficient and the weight information, determine the total heat required for cooking the ingredients.

17. The method according to claim 16, characterized in that Determining the total calories required to cook the food ingredient based on the calorie coefficient of the food ingredient and the weight information includes: Determining the total calories by using the calorie coefficient of the food ingredient, the weight information, and a pre-set relationship table, where the relationship table is used to characterize the mapping relationship between the calorie coefficient of the food ingredient and the weight information and the total calories.

18. An electronic device, characterized in that, Including a memory and a processor, the memory and the processor are communicatively connected to each other, computer instructions are stored in the memory, and the processor executes the computer instructions to execute the cooking method of the rice cooker according to any one of claims 1 to 17.

Images