A cooking method of an electric rice cooker, electronic device

Abstract

This application discloses a cooking method and electronic device for a rice cooker, belonging to the field of household appliances and intelligent control technology. The cooking method includes acquiring the weight and type information of the ingredients; determining the quantity level of the ingredients based on the weight and type information; determining the total heat required to cook the ingredients based on the weight and type information; and determining the power and time parameters of a target stage in the cooking process based on the ingredient quantity level, the total heat, and a first heat level. This application can dynamically optimize the heat distribution during the heating process according to the type and quantity of ingredients, reducing heat loss, improving energy utilization, enhancing cooking results, and reducing energy consumption, thereby improving the user experience and energy efficiency.

Description

Technical Field

[0001] This application relates to the field of household appliances and intelligent control technology, and more specifically, to a cooking method for a rice cooker and an electronic device. Background Technology

[0002] With the continuous development and popularization of rice cooker technology, many users tend to use rice cookers as their primary tool for cooking rice daily, seeking convenience and efficiency. However, in actual operation, the heat generated by the heating plate of the rice cooker often fails to be fully transferred to the inner pot, with some heat dissipating naturally into the air. This results in energy waste. Furthermore, the technology cannot dynamically adjust the heat distribution during the heating process based on the type and quantity of ingredients, making it difficult for the rice cooker to achieve an optimal balance between energy consumption and cooking results in different scenarios, thus affecting the user experience and energy efficiency. Summary of the Invention

[0003] This application provides a cooking method and electronic device for a rice cooker, which at least solves the technical problem in the related art that the heat distribution during the heating process cannot be dynamically adjusted according to the type and quantity of ingredients, thus affecting the user experience and energy efficiency.

[0004] According to a first aspect of the embodiments of this application, a cooking method for a rice cooker is provided, the rice cooker including a refrigeration module, the method comprising:

[0005] Obtain the weight and type information of the ingredients;

[0006] The quantity grade of ingredients is determined based on weight information;

[0007] Determine the total calories required for cooking ingredients based on weight and type information;

[0008] The power and time parameters for the target stage in the cooking process are determined based on the ingredient quantity level, total heat, and first heat. The first heat is the heat that the rice cooker has already output to the ingredients before the target stage is executed, and the total heat is the sum of the heat from all stages in the cooking process.

[0009] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, the cooking stage further includes a first stage and a second stage before the target stage. Before determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity grade, total calories, and first calorie intake, the method further includes:

[0010] The sum of the heat generated in the first stage and the heat generated in the second stage is determined as the first heat.

[0011] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, determining the sum of the heat in the first stage and the heat in the second stage as the first heat includes:

[0012] In the first stage, the first time parameter of the first stage is determined, and the heat of the first stage is determined to be zero, wherein the first time parameter is used to characterize the soaking time of the ingredients in the first stage;

[0013] 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, wherein the second time parameter is used to characterize the duration of heating the ingredients in the second stage;

[0014] The heat generated in the second stage is determined to be the first heat.

[0015] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, determining the sum of the heat in the first stage and the heat in the second stage as the first heat includes:

[0016] The calorie content of the first stage and the calorie content of the second stage are determined based on the weight and type information.

[0017] The sum of the heat from the first stage and the heat from the second stage is taken as the first heat.

[0018] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity grade, total calories, and first calorie intake includes:

[0019] In the target phase, the third time parameter and the first heating coefficient of the target phase are determined based on the total heat and the first heat.

[0020] The food is heated for a duration corresponding to the third time parameter using the power determined by the first heating coefficient and the rated power of the rice cooker.

[0021] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, determining the third time parameter and the first heating coefficient for the target stage based on the total heat and the first heat includes:

[0022] The heat required for the target stage is determined based on the difference between the total heat and the first heat.

[0023] The third time parameter and the first heating coefficient are determined based on the heat of the target stage, wherein 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.

[0024] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, the cooking stage further includes a third stage after the target stage. After determining the power and time parameters of the target stage in the cooking stage based on the ingredient quantity grade, total calories, and first calorie intake, the method further includes:

[0025] In the third stage, the fourth time parameter for the third stage is determined based on the quantity and grade of the ingredients, and the ingredients are left to stand according to the fourth time parameter.

[0026] When the main ingredient is rice, the third stage is the rice-cooking stage.

[0027] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, the second stage includes a first target stage and a second target stage. In the second stage, the food is heated according to a 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:

[0028] 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 the preset temperature threshold, and the fifth time parameter of the first target stage is recorded.

[0029] 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.

[0030] The heat output for the second stage is determined based on the rated power, the fifth time parameter, the second heating coefficient, and the sixth time parameter.

[0031] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, if the ingredient is rice, then 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 is the rice quantity level, the first target stage is the full-power heating stage, and the second target stage is the buffering stage.

[0032] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, during the target stage, the method further includes:

[0033] Real-time acquisition of the temperature of the first inner pot of the rice cooker;

[0034] Based on the temperature of the first inner pot, the third time parameter and the first heating coefficient are dynamically adjusted.

[0035] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, the method further includes:

[0036] The temperature of the second inner pot of the rice cooker is obtained in the first stage;

[0037] Adjust the total heat based on the temperature of the second inner pot; / or

[0038] Based on the temperature of the second inner pot, the third time parameter and the first heating coefficient are adjusted.

[0039] In conjunction with the first aspect, in an optional implementation of the embodiments of this application, the method further includes:

[0040] Obtain the ambient temperature of the environment where the rice cooker is located and / or the input voltage of the rice cooker;

[0041] The third time parameter and / or the first heating coefficient are adjusted based on the ambient temperature and / or input voltage.

[0042] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, obtaining the weight information and type information of the ingredients includes:

[0043] The weight information of the ingredients in the rice cooker is obtained through sensors;

[0044] In response to the type of ingredients entered by the user, determine the type of ingredients.

[0045] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, obtaining the weight information and type information of the ingredients includes:

[0046] In response to user input, determine weight and category information;

[0047] Add ingredients to the rice cooker that correspond to the weight and type information.

[0048] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, determining the quantity grade of the ingredients based on weight information includes:

[0049] Determine the corresponding food quantity level threshold based on the type information;

[0050] The ingredient quantity grade is determined by comparing the weight information with the corresponding ingredient quantity grade threshold.

[0051] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, determining the total calories required for cooking ingredients based on weight information and type information includes:

[0052] Determine the calorie coefficient of the ingredients based on their type information;

[0053] The total calories required to cook the ingredients are determined based on their coefficient of performance (COP) and weight information.

[0054] In conjunction with the first aspect, in one optional implementation of the embodiments of this application, determining the total calories required to cook the ingredients based on their caloric coefficient and weight information includes:

[0055] The total calories are determined using the caloric coefficients and weight information of the ingredients and a pre-set relationship table, where the relationship table is used to characterize the mapping relationship between the caloric coefficients and weight information of the ingredients and the total calories.

[0056] This embodiment first obtains the weight and type information of the ingredients. Then, based on the weight information, it determines the ingredient quantity level. Next, it determines the total calories required for cooking the ingredients based on the weight and type information. Finally, based on the ingredient quantity level, total calories, and initial calorie intake, it determines the power and time parameters for the target stage in the cooking process. This allows for the calculation of the total calories required for cooking based on the weight and type of ingredients, enabling flexible adjustment of the power and duration of the target stage during cooking. This reduces heat loss, improves energy utilization, enhances cooking results, and lowers energy consumption, thereby improving the user experience and energy efficiency.

[0057] According to a second aspect of the embodiments of this application, a cooking apparatus for a rice cooker is provided, comprising:

[0058] The acquisition unit is used to acquire the weight information and type information of the ingredients;

[0059] The first determining unit is used to determine the quantity grade of the ingredients based on weight and type information;

[0060] The second determining unit is used to determine the total calories required for cooking ingredients based on weight information;

[0061] The processing unit is used to determine the power and time parameters of the target stage in the cooking stage based on the ingredient quantity level, total heat and first heat, wherein the first heat is the heat that the rice cooker has output to the ingredients before the target stage is executed.

[0062] According to a third aspect of the embodiments of this application, the present invention provides an electronic device, including: a memory and a processor, the memory and the processor being communicatively connected to each other, the memory storing computer instructions, and the processor executing the computer instructions to perform the cooking method of the rice cooker described in the first aspect or any corresponding embodiment.

[0063] According to a fourth aspect of the embodiments of this application, this specification provides a computer-readable storage medium storing computer instructions that, when executed by a processor, implement the cooking method of a rice cooker as described in any of the preceding claims.

[0064] According to a fifth aspect of the embodiments of this application, this specification provides a computer program product or a computer program, the computer program product including a computer program stored in a computer-readable storage medium; a processor of a computer device reads the computer program from the computer-readable storage medium, and when the processor executes the computer program, it implements the cooking method of a rice cooker as described in any of the preceding claims.

[0065] The technical effects achieved by the second to fifth aspects mentioned above are similar to those achieved by the corresponding technical means in the first aspect, and will not be repeated here. Attached Figure Description

[0066] Figure 1 This is a schematic flowchart of the cooking method of the rice cooker provided in the embodiments of this application;

[0067] Figure 2 This is a schematic diagram illustrating the specific process of the cooking method of the rice cooker provided in the embodiments of this application;

[0068] Figure 3 This is a schematic diagram of the cooking device of the rice cooker provided in the embodiments of this application;

[0069] Figure 4 This is a schematic diagram of the structure of the electronic device provided in the embodiments of this application. Detailed Implementation

[0070] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0071] It should be understood that "multiple" as mentioned herein refers to two or more. In the description of the embodiments of this application, unless otherwise stated, " / " means "or," for example, A / B can mean A or B; "and / or" in this document is merely a description of the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A existing alone, A and B existing simultaneously, and B existing alone. In addition, to facilitate a clear description of the technical solutions of the embodiments of this application, the terms "first," "second," etc., are used in the embodiments of this application to distinguish identical or similar items with substantially the same function and effect. Those skilled in the art will understand that the terms "first," "second," etc., do not limit the quantity or execution order, and the terms "first," "second," etc., do not necessarily imply that they are different.

[0072] Furthermore, the terms “comprising” and “having”, and any variations thereof, are intended to cover non-exclusive inclusion, such that a process, method, system, product, or apparatus that includes a series of steps or units is not necessarily limited to those steps or units that are explicitly listed, but may include other steps or units that are not explicitly listed or that are inherent to such process, method, product, or apparatus.

[0073] As mentioned in the background section, with the continuous development and popularization of rice cooker technology, many users tend to use rice cookers as their primary tool for cooking rice daily, seeking convenience and efficiency. Generally, traditional rice cookers use a heating plate to transfer heat to the inner pot for cooking. This method is simple and easy to use, but in actual operation, the heat generated by the heating plate often fails to be fully transferred to the inner pot, with some heat dissipating naturally into the air. To improve heating efficiency, electromagnetic heating technology has gradually been introduced into rice cooker design, offering higher energy utilization and more uniform heating. However, electromagnetic heating rice cookers are relatively expensive, limiting their widespread 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, existing technologies lack a systematic method to dynamically adjust heat distribution during the heating process based on the weight and quantity of ingredients, as well as environmental conditions. This makes it difficult for rice cookers to achieve an optimal balance between energy consumption and cooking results in different scenarios, affecting user experience and energy efficiency.

[0074] Based on this, the embodiments of this application provide a cooking method for a rice cooker, referring to... Figure 1 The diagram shows a process flow chart of a rice cooker cooking method, which includes the following steps.

[0075] S101: Obtain the weight information and type information of the ingredients.

[0076] In practice, the type of ingredients to be cooked, i.e., type information, and the weight of the ingredients, i.e. weight information, are obtained. For weight information, the weight of the inner pot can be sensed by a sensor installed in the rice cooker, or it can be determined by weighing directly. For type information, the information input by the user can be used for judgment, or the type of ingredients can be determined by a sensor installed inside the rice cooker.

[0077] S102: Determine the quantity grade of ingredients based on weight information.

[0078] In practice, the quantity grade of the ingredients is determined based on the weight and type information obtained from the above steps. Specifically, different ingredients correspond to different weight judgment thresholds. For example, if the ingredient is rice, the quantity grade of the rice is determined based on the quantity grade threshold corresponding to rice. For example, the grade can be divided into large quantity rice, medium quantity rice, and small quantity rice. The quantity grade threshold corresponding to a specific ingredient can be set according to the needs and the specifications of the rice cooker, etc. This embodiment of the invention does not limit this.

[0079] S103: Determine the total calories required for cooking ingredients based on weight and type information.

[0080] In practice, the total calories required to cook the ingredient are determined based on the weight and type information. This can be calculated by looking up a table. Taking rice as an example, the amount of rice can be a large amount, a medium amount, or a small amount. The types of rice can be divided into Northeast rice, Silky rice, Thai fragrant rice, etc. Each case corresponds to a total calorie value. The specific value can be set according to the needs. This embodiment of the invention does not limit this.

[0081] S104: Determine the power and time parameters for the target stage in the cooking process based on the ingredient quantity grade, total calories, and initial calories.

[0082] In practice, based on the ingredient quantity and total heat determined in the above steps, the cooking process for that ingredient is determined, especially the parameter settings in the target stage. For example, when the ingredient is rice, the cooking stage is divided into a soaking stage or rice soaking stage, a heating stage, and a rice simmering stage. It can also be divided into a soaking stage, a boiling stage, and a rice simmering stage, etc., which can be set according to needs. The duration and power of each stage are determined by the ingredient quantity and total heat calculated in the above steps. The duration is reflected by the time parameter, and the power is reflected by the rated power or maximum power of the rice cooker and the heating coefficient.

[0083] In the above embodiments of this application, the descriptions of each embodiment have their own emphasis. Parts not described in detail in a certain embodiment can be referred to in the relevant descriptions of other embodiments. The steps illustrated in the related flowcharts can be executed in a computer system such as a set of computer-executable instructions. Furthermore, although a logical order is shown in the flowcharts, in some cases, the steps shown or described may be performed in a different order than that shown here. In other words, the order of steps described in the foregoing embodiments is merely an example. Reasonable adjustments to the order of steps based on the content of the embodiments of this application are also within the protection scope of the embodiments of this application.

[0084] In one specific implementation of this application embodiment, the cooking method of the rice cooker is as follows: Figure 2 The following processing steps are shown:

[0085] S201: Obtain the weight information and type information of the ingredients.

[0086] In practice, the type of ingredients to be cooked, i.e., type information, and the weight of the ingredients, i.e. weight information, are obtained. For weight information, the weight of the inner pot can be sensed by the sensor set in the rice cooker, or it can be determined by weighing directly. For type information, the type of ingredients can be determined by the type of ingredients input by the user, or by the type of ingredients can be determined by the sensor set inside the rice cooker, or by the characteristics of the ingredients selected by the user.

[0087] In one example, the category information is determined by the type of ingredient selected by the user. For instance, if the user wants to cook rice and selects Northeast rice as the type of rice to add, the corresponding category information will be obtained.

[0088] In another example, if a user wants to stew meat and selects lamb as the type of meat, then the user will receive the corresponding type information.

[0089] In another example, when a user is cooking rice but is unsure of the type of rice they are using, they can select rice characteristics from pre-set options, such as the size, shape, and color of the rice grains. They can also use historical information to make a judgment, such as judging the taste feedback after the last selection to determine the type of rice for this cooking.

[0090] In this step, the type and weight information of the ingredients can be obtained directly through user input, and then the user can be instructed to add the corresponding ingredients, or the corresponding time can be added automatically by the automated equipment.

[0091] S202: Determine the quantity grade of ingredients based on weight information.

[0092] In specific implementation, this step first determines the corresponding ingredient quantity level threshold based on the type information, and then determines the ingredient quantity level by comparing the weight information with the corresponding ingredient quantity level threshold. Specifically, different ingredients correspond to different weight judgment thresholds. For example, if the ingredient is rice, the ingredient quantity level of rice is determined according to the corresponding ingredient quantity level threshold. For example, the level can be divided into large quantity rice, medium quantity rice, and small quantity rice. The specific ingredient quantity level threshold can be set according to the needs and the specifications of the rice cooker, etc. This embodiment of the invention does not limit this.

[0093] In one example, the quantity levels of rice are categorized in descending order as follows: large quantity rice (large quantity), medium quantity rice 1 (medium quantity 1), medium quantity rice 2 (medium quantity 2), medium quantity rice 3 (medium quantity 3), and small quantity rice (millet quantity). If weight G < G1, it is millet quantity; if weight G1 ≤ G < G2, it is medium quantity 1; if weight G2 ≤ ​​G < G3, it is medium quantity 2; if weight G3 ≤ G < G4, it is medium quantity 3; and if weight G ≥ G4, it is large quantity rice. Here, G1 = 100g, G2 = 200g, G3 = 300g, and G4 = 400g. Of course, the values ​​of G1, G2, G3, and G4 can be adjusted according to different types of rice or set as needed; this embodiment does not limit this.

[0094] S203: Determine the total calories required for cooking ingredients based on weight and type information.

[0095] In practice, the caloric coefficient of the ingredients is first determined based on the type information, and then the total calories required to cook the ingredients are determined based on the caloric coefficient and weight information.

[0096] Taking rice as an example again, the caloric coefficient of the ingredient is divided into rice type coefficient z and weight coefficient s. The relationship between total calories Q and weight information is shown in the following formula:

[0097] Q = z * s * G;

[0098] The rice type coefficient z and weight coefficient s vary depending on the rice cooker, and their values ​​can be set according to needs. Typically, these values ​​are determined based on experimental results. For example, cooking experiments are conducted on rice samples of each rice type and weight grade, ensuring a consistent experimental environment and repeating the experiments multiple times. Then, the cooking effects (such as whether the rice is fluffy, even, and whether it is undercooked) and power consumption are recorded under different total heat values ​​Q. By adjusting Q, the optimal value is found to ensure good rice cooking results with minimal power consumption.

[0099] In one example, the rice variety coefficient z is determined based on how easily different rice varieties are cooked. Generally speaking, Thai fragrant rice ≥ Silky rice ≥ Northeast rice.

[0100]

[0101] The weight factor s depends on the weight; generally, the greater the weight, the larger the weight factor s.

[0102]

[0103] In one possible implementation, the total calorie content can be determined directly by looking up a table based on weight and type information. For example, it can be determined according to a preset relationship table, which represents the mapping relationship between ingredient type, ingredient quantity level, and optimal total calorie content. In this case, the optimal total calorie content is preferred, that is, the total calorie value when the rice is cooked to the best effect.

[0104] In another example, suppose the user is cooking rice, and the types of rice are divided into Northeast rice, Silky Rice, and Thai Fragrant Rice. The corresponding quantity levels of rice are divided into large quantity rice (rice quantity), medium quantity rice 1 (medium rice quantity 1), medium quantity rice 2 (medium rice quantity 2), medium quantity rice 3 (medium rice quantity 3), and small quantity rice (millet quantity) in descending order of quantity. The specific total calorie values ​​are shown in the table below:

[0105]

[0106] S204: In the first stage, determine the first time parameters of the first stage, and soak the ingredients based on the first time parameters.

[0107] In practice, the order and type of cooking stages are not fixed and can be adjusted according to the type of cooking. Generally speaking, the first stage of cooking is soaking.

[0108] In this embodiment, taking rice as the main ingredient, the rice is soaked in the first stage of cooking. The soaking stage is characterized by low temperature and high heat loss, essentially a constant temperature maintenance stage. To improve the thermal efficiency of the cooking stage, no heating is applied during the soaking stage, and the soaking time at room temperature is t1, the first time parameter. At this time, the heat generated in the first stage is zero.

[0109] In another possible implementation, if the rice is not heated during the soaking stage due to unsuitable water temperature or low ambient temperature, the taste of the rice will be severely affected. In this case, the rice is heated at a constant temperature, and the heat of the first stage is determined based on the first time parameter and the current heating power.

[0110] S205: In the second stage, the ingredients are heated according to the second time parameter and the rated power of the rice cooker.

[0111] In practice, the second stage of cooking is the rapid heating stage (also known as the heating stage, which quickly brings the ingredients to a boil). This involves using the rice cooker's maximum power to heat the rice until it boils. Taking rice as an example, the rice is heated to 100 degrees Celsius using the rice cooker's rated power (the maximum power P it can reach). The duration of this heating is recorded as the second time parameter. This second time parameter can be a preset duration or the actual heating time.

[0112] Preferably, to avoid the risk of overflow due to excessive residual heat from the heating plate, a buffering mechanism is needed to reduce heat input. Therefore, a first target stage and a second target stage can be set in the second stage. If the food 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 is heated according to the rice cooker's rated power until the water temperature in the rice cooker is not lower than a preset temperature threshold. The fifth time parameter of the first target stage is recorded. This temperature threshold can be a value no greater than 100, denoted as T1, meaning the heating stops before the water boils. The temperature reaching T1 corresponds to the temperature when the water is about to boil (90℃≤T1<100℃). The heating time for this process is calculated as t2, and the heat generated in this stage is calculated as q1=P1*t2. Full-power heating is used here to quickly reach boiling point, shorten the time, and reduce heat loss.

[0113] In the second target stage, the ingredients are 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 P2=n1P at this time is used 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.

[0114] S206: In the target stage, the third time parameter and the first heating coefficient of the target stage are determined based on the total heat and the first heat, and the food is heated for the time corresponding to the third time parameter using the power determined by the first heating coefficient and the rated power.

[0115] In practice, the heating power and heating time for this stage are determined based on the initial heat consumed in the previous stages and the total heat. The heating time is indicated by the third time parameter, and the heating power is determined by the first heating coefficient n2 and the rated power P, i.e., P3 = n2P. Heating continues until the heating time for this process is t4, which is the third time parameter. The total heat in the entire rice cooking heating process is Q = q1 + q2 + q3, where q1 + q2 is the initial heat. At this point, the optimal heat for the boiling stage can be calculated based on this total heat Q as q3 = Q - q1 - q2, hence n2 = q3 / (t4 * P). Therefore, by dynamically adjusting the values ​​of n2 or t4, the total heat Q of rice can meet the requirements of a specific amount and type of rice under different ambient temperatures and voltages. For example, when the ambient temperature is low or the voltage connected to the rice cooker is low, n2 can be increased or t4 can be decreased to dynamically adjust the temperature. Similarly, when the ambient temperature is high or the voltage connected to the rice cooker is high, n2 can be decreased or t4 can be increased to dynamically adjust the temperature. This provides a scientific basis for heat control in the rice cooker's cooking process, ensuring good rice cooking results and energy saving under different ambient temperatures and voltages. If the actual power of the rice cooker does not reach the rated power due to voltage, the value of n2P is corrected by adjusting n2 in this stage to match the actual power. Similarly, the heat in the first and second stages is also corrected accordingly. That is, when calculating the heat, the rated power value is corrected to the actual power, thereby correcting the first heat.

[0116] It should be noted that the first heat in the preceding stage can be calculated in real time based on the actual execution results of steps S204 and S205, or it can be determined directly based on the weight and type information before executing the first stage. Specifically, it can be determined directly 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.

[0117] At this stage, it can be determined whether n2 and / or t4 need to be adjusted based on the heating temperature of the rice cooker's heating equipment and the amount of food. It can also detect the temperature of the inner pot inside the rice cooker in real time to perform negative feedback regulation, that is, to obtain the first inner pot temperature of the rice cooker in real time, and then adjust the third time parameter and the first heating coefficient in real time based on the first inner pot temperature.

[0118] It should be noted that P is the maximum power value, also known as the rated power, and n is the power adjustment coefficient. n is different for different cooking stages. When adjusting the power using n, the power can be modified by directly affecting the input voltage or current, or the power can be adjusted by adjusting the duty cycle of the relay opening and closing.

[0119] Continuing with the above example, as shown in the table below, 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, the power adjustment parameter n2 > 0.5, and 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. At this time, the power adjustment parameter 0 < n2 ≤ 0.5, and 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, and the process ends. It should be noted that the values ​​of a1, a2, a3, a4, and n2 can be selected from appropriate values ​​within the required range. This embodiment does not limit this.

[0120]

[0121] In another possible implementation, the inner pot temperature can be detected in the first stage to eliminate the influence of the temperature of the water added for soaking the ingredients on the cooking of the ingredients. Specifically, the inner pot temperature of the rice cooker is detected in the first stage to more accurately calculate the energy value q3 in this stage. Specifically, the second inner pot temperature of the rice cooker is obtained in the first stage, and then the total heat is corrected based on the second inner pot temperature. That is, the energy consumption in the first stage is determined by the second inner pot temperature and the first time parameter, and then this part is removed from the total heat calculated in the subsequent stage, or this part is added back into the calculation, that is, the third time parameter and the first heating coefficient are corrected.

[0122] After this step, a third stage can be carried out. In this stage, no heating is required; the food is cooked using residual heat. If the food is rice, this stage is called the rice-cooking stage.

[0123] In one specific implementation of the embodiments of this application, the description is based on a cooking method using a rice cooker and a rice cooker.

[0124] During implementation, the rice cooker can incorporate several key modules to achieve the aforementioned functions. These modules may 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 and is fixed to it with bolts or connected via an embedded design. This module contains strain gauges or pressure sensors to measure the total weight of the inner pot and the rice and water inside, converting the weight signal into an electrical signal. The temperature recognition module is located near the bottom of the rice cooker's outer shell, using a thermistor as its 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 signals from the weight sensing and temperature recognition modules and processing these signals according to a preset algorithm to generate control commands. The heating module consists of a heating plate and / or electromagnetic coils, distributed at the bottom of the inner pot and surrounding its outer wall, used to execute the heating commands issued by the controller module.

[0125] In practical operation, using rice as an example, after starting the rice cooker, the user needs to select the corresponding rice type, such as Northeast rice, Silky Rice, or Thai Fragrant Rice. In one example, the rice type is selected via the touchscreen, for example, Northeast rice. Then, the inner pot is placed in the rice cooker, and the appropriate amount of rice and water is added. At this point, the weight sensing module starts working, measuring the total weight of the inner pot and its contents (rice and water) using strain gauges or pressure sensors. Assuming the measurement result is 1.5 kg, the controller module compares this weight signal with a preset weight range to determine the current rice quantity level as medium rice quantity 2. Simultaneously, the temperature recognition module detects an ambient temperature of 25 degrees Celsius and transmits this temperature signal to the controller module. Based on the user-selected rice type and the weight information provided by the weight sensing module, the controller module retrieves experimental test data from its built-in database to calculate the required total heat Q. For example, according to experimental test data, for medium rice quantity 2 Northeast rice, the optimal total heat value at an ambient temperature of 25 degrees Celsius is 800 kJ. To further refine the calculation of total heat, a rice variety coefficient z and a weight coefficient s are introduced, and the total heat is calculated using the formula Q = zsG. Here, z ranges from 0.8 to 1.2, s ranges from 0.9 to 1.1, and G represents the weight. Assuming z = 1.0 and s = 1.0, the final calculated total heat is Q = 1.0 * 1.0 * 1.5 = 1.5 kJ.

[0126] After determining the total heat, the controller module dynamically adjusts the power and time parameters for each stage according to the preset heating process. First, in the soaking stage (the first stage), no heating is applied; the rice grains are simply soaked at room temperature for t1 = 30 minutes. Then, a full-power heating stage is performed, using 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, with a heat output of q1 = P1t2 = 1000 * 10 = 10000 joules. Next, a buffer stage is entered, using a low heating power P2 = n1P to avoid excessive residual heat from the heating plate and the risk of overflow. Assuming n1 = 0.5, then P2 = 0.5 * 1000 = 500 watts, and the heating time for this stage is calculated as t3 = 5 minutes, with a heat output of q2 = P2t3 = 500 * 5 = 2500 joules. The target stage uses dynamic heating power P3=n2P to heat the rice until the total heat requirement Q is met. Assuming the initial power adjustment parameter n2=0.8, then P3=0.8×1000=800 watts. The heating time for this stage is calculated as t4=(Q-q1-q2) / P3=(800000-10000-2500) / 800=984.375 seconds, and the heat is q3=Q-q1-q2=800000-10000-2500=787500 joules. The final third stage, the rice-cooking stage, does not involve heating; the residual heat of the heating plate completes the final cooking of the rice, taking t5=15 minutes.

[0127] During the target stage, the bottom temperature sensor continuously monitors 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 a temperature below 95 degrees Celsius, the controller module determines that the heat is insufficient and increases the value of the power adjustment parameter n2. For example, adjusting n2 from 0.8 to 0.9 results in P3 = 0.9 × 1000 = 900 watts. When the bottom temperature sensor detects a temperature above 95 degrees Celsius, the controller module determines that the heat is excessive and decreases the value of the power adjustment parameter n2. For example, adjusting n2 from 0.8 to 0.7 results in P3 = 0.7 × 1000 = 700 watts. By dynamically adjusting the power adjustment parameter n2 and the heating time t4, the heat distribution during the boiling stage is ensured to meet the set values.

[0128] In summary, we provide an implementation approach where the preferred target stage is the boiling stage, the ingredient is rice, and the cooking stage, preceding the target stage, consists of a soaking stage, a heating stage, and a buffering stage. The soaking stage is a non-heating stage, the heating stage is a full-power heating stage (or constant-power heating stage), the buffering stage is a reduced-power constant-heating stage, and the boiling stage is a dynamically adjusted power stage. The first heat input includes the heat output to the ingredient during the heating stage and the heat output to the ingredient during the buffering stage. The heating amount in the target stage of the cooking stage is dynamically adjusted based on the ingredient quantity, total heat input, and the first heat input, including:

[0129] 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.

[0130] Adjust the required heating time for the target stage and / or the power adjustment parameters for the boiling stage according to the heat required for the target stage, the heating time required for the target stage, the full power value, and the relationship with the power adjustment parameters for the boiling stage.

[0131] To achieve the above functions, this invention also provides a control system for improving the 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 located on the top panel of the rice cooker and uses a touchscreen design to provide an operating 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 to acquire 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 its core component to calculate the total heat required based on the weight 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 to control the working state of the heating module according to the instructions of the algorithm processing module. The log recording module is located in the internal memory of the rice cooker to record operating data for subsequent analysis.

[0132] In practical applications, after the user selects the rice type and starts the rice cooker through the user interaction module, the data acquisition module begins operation. The weight sensing unit measures the total weight of the inner pot and the rice and water inside using strain gauges or pressure sensors, converting the weight signal into an electrical signal. The temperature recognition unit detects the ambient temperature using a thermistor and transmits the temperature signal to the algorithm processing module. Based on the user-selected rice type and the weight information provided by the weight sensing unit, the algorithm processing module retrieves experimental test data from the built-in database, calculates the required total heat Q, and dynamically adjusts the power and time parameters for each heating stage. The execution module controls the working state of the heating module according to the instructions from the algorithm processing module, while the log recording module records the operating data for subsequent analysis.

[0133] The method for improving the thermal efficiency of rice cooking provided by this invention can dynamically optimize heat distribution during the heating process based on the type and weight of the ingredients, reducing heat loss, improving energy utilization, enhancing cooking results, and lowering energy consumption, thereby improving the user experience and energy efficiency. In practical implementation, the collaboration between all modules is achieved through hardware connections and software algorithms, ensuring the stability and reliability of the system operation.

[0134] The above provides illustrative examples of the method embodiments according to this application. The present invention also provides a cooking method apparatus for a rice cooker. Figure 3 This is a schematic diagram of a cooking method apparatus for a rice cooker according to an embodiment of the present invention. (Refer to...) Figure 3 The rice cooker cooking device 700 includes the following modules.

[0135] The acquisition unit 701 is used to acquire the weight information and type information of the ingredients;

[0136] The first determining unit 702 is used to determine the quantity grade of the ingredients based on the weight information;

[0137] The second determining unit 703 is used to determine the total calories required for cooking ingredients based on weight information and type information;

[0138] Processing unit 704 is used to determine the power and time parameters of the cooking stage based on the ingredient quantity grade and total heat during the cooking stage.

[0139] The above describes the device embodiments of this application. For detailed descriptions of data, terms, nouns, specific execution processes of steps, technical problems and effects, alternative methods and combinations, please refer to the description in the method embodiments, which will not be repeated here.

[0140] This application also provides a computer program product including computer program instructions that, when executed by a processor, cause the processor to perform the steps of the cooking method of a rice cooker according to various embodiments of this specification as described in the "Exemplary Methods" section above.

[0141] The computer program product can be written in any combination of one or more programming languages ​​to perform the operations of the embodiments of this specification. The programming languages ​​include object-oriented programming languages ​​such as Java and C++, as well as conventional procedural programming languages ​​such as the "C" language or similar programming languages.

[0142] This application also provides a computer-readable storage medium having a computer program stored thereon, the computer program being executed by a processor of the steps in the cooking methods of a rice cooker according to various embodiments of this specification as described in the "Exemplary Methods" section above.

[0143] This application also provides an electronic device, including a memory and a processor. The memory stores a cooking method for a rice cooker, and the processor is used to employ the above-described cooking method when executing the rice cooker's cooking method.

[0144] Specifically, such as Figure 4 As 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. The communication bus 200 is configured to enable communication between these components. The user interface 300 may include a display screen, and the external communication interface 400 may include standard wired and wireless interfaces. The memory 500 stores cooking methods for a rice cooker. The processor 100 uses the aforementioned methods when executing the cooking methods for the rice cooker stored in the memory 500.

[0145] The descriptions of the above computer program products, computer-readable storage media, and electronic devices are similar to those of the above method embodiments, and have similar beneficial effects. For any technical details not disclosed in the computer program products, computer-readable storage media, and electronic devices of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0146] The sequence numbers or order of description of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0147] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units can be a logical functional division, and in actual implementation, there may be other division methods. For instance, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the displayed or discussed mutual coupling, direct coupling, or communication connection may be through some interfaces; the indirect coupling or communication connection between units or modules may be electrical or other forms.

[0148] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0149] Furthermore, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0150] In the above embodiments, implementation can be achieved, in whole or in part, through software, hardware, firmware, or any combination thereof. When implemented in software, it can be implemented, in whole or in part, as 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, all or part of the processes or functions described in the embodiments of this application are generated. The computer can be a general-purpose computer, a special-purpose computer, a computer network, or other programmable device. 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 one website, computer, server, or data center to another via wired (e.g., coaxial cable, fiber optic, digital subscriber line (DSL)) or wireless (e.g., infrared, wireless, microwave, etc.) means. The computer-readable storage medium can be any available medium accessible to a computer, or a data storage device such as a server or data center that integrates one or more available media. 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)). It is worth noting that the computer-readable storage medium mentioned in the embodiments of this application can be a non-volatile storage medium; in other words, it can be a non-transient storage medium.

[0151] 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 used for analysis, stored data, displayed data, etc.), and signals involved in the embodiments of this application are all authorized by the user or fully authorized by all parties, and the collection, use, and processing of related data must comply with the relevant laws, regulations, and standards of the relevant countries and regions. For example, the scene data of the current frame in the 3D virtual scene involved in the embodiments of this application, the client's device information, and the scene interaction information are all obtained with full authorization.

[0152] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A cooking method using an electric rice cooker, characterized in that, The method includes: Obtain the weight information and type information of the ingredients; The quantity grade of the ingredient is determined based on the weight information; The total calories required to cook the ingredients are determined based on the weight and type information. Based on the ingredient quantity level, the total heat, and the first heat, the power and time parameters of the target stage in the cooking stage are determined, wherein the first heat is the heat that the rice cooker has output to the ingredients before the target stage in the cooking stage is executed, and the total heat is the sum of the heat of all stages in the cooking stage. The step of determining the power and time parameters for the target stage in the cooking process based on the ingredient quantity level, the total calories, and the first calorie intake includes: In the target stage, a third time parameter and a first heating coefficient are determined based on the total heat and the first heat. The food is heated for the duration corresponding to the third time parameter using the power determined by the first heating coefficient and the rated power of the rice cooker. In the target phase, the method further includes: Real-time acquisition of the temperature of the first inner pot of the rice cooker; Based on the temperature of the first inner pot, the third time parameter and the first heating coefficient are dynamically adjusted.

2. The method according to claim 1, characterized in that, If the cooking stage 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 grade, the total calories, and the first calorie, the method further includes: The sum of the heat generated in the first stage and the heat generated in the second stage is determined as the first heat.

3. The method according to claim 2, characterized in that, Determining the sum of the heat in the first stage and the heat in the second stage as the first heat includes: In the first stage, a first time parameter is determined, and the heat of the first stage is determined to be zero, wherein the first time parameter is used to characterize the soaking time of the food in the first stage; In the second stage, the food is 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, wherein the second time parameter is used to characterize the duration of heating the food in the second stage; The heat in the second stage is determined to be the first heat.

4. The method according to claim 2, characterized in that, Determining the sum of the heat in the first stage and the heat in the second stage as the first heat includes: The calories in the first stage and the calories in the second stage are determined based on the weight information and the type information. The sum of the heat from the first stage and the heat from the second stage is taken as the first heat.

5. The method according to claim 1, characterized in that, The determination of the third time parameter and the first heating coefficient for the target stage based on the total heat and the first heat includes: The heat amount for the target stage is determined based on the difference between the total heat and the first heat. The third time parameter and the first heating coefficient are determined based on the heat of the target stage, wherein 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.

6. The method according to claim 1, characterized in that, The cooking stage further includes a third stage after the target stage. After determining the power and time parameters of the target stage within the cooking stage based on the ingredient quantity level, the total calories, and the first calorie intake, the method further includes: In the third stage, the fourth time parameter of the third stage is determined according to the quantity level of the ingredients, and the ingredients are left to stand according to the fourth time parameter. When the ingredient is rice, the third stage is the rice-cooking stage.

7. The method according to claim 3, characterized in that, The second stage includes a first target stage and a second target stage. In the second stage, the food is heated according to a second time parameter and the rated power of the rice cooker, and the heat output 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 the preset temperature threshold, and the fifth time parameter of the first target stage is recorded. In the second target stage, the food is heated according to the second heating coefficient until the water boils, and the sixth time parameter of the second target stage is recorded. The heat of the second stage is determined based on the rated power, the fifth time parameter, the second heating coefficient, and the sixth time parameter.

8. The method according to claim 7, characterized in that, If the ingredient is rice, then 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 is the rice quantity level, the first target stage is the full-power heating stage, and the second target stage is the buffering stage.

9. The method according to claim 2, characterized in that, The method further includes: The temperature of the second inner pot of the rice cooker is obtained in the first stage; The total heat is adjusted based on the temperature of the second inner pot; / or The third time parameter and the first heating coefficient are adjusted based on the temperature of the second inner pot.

10. The method according to claim 1, characterized in that, 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; The third time parameter and / or the first heating coefficient are adjusted based on the ambient temperature and / or input voltage.

11. The method according to claim 1, characterized in that, The acquisition of the weight information and type information of the ingredients includes: The weight information of the ingredients in the rice cooker is obtained through sensors; In response to the type of food input by the user, the type information of the food is determined.

12. The method according to claim 1, characterized in that, The acquisition of the weight information and type information of the ingredients includes: In response to user input, the weight information and the category information are determined; Add ingredients to the rice cooker that correspond to the weight and type information.

13. The method according to claim 1, characterized in that, Determining the quantity grade of the food ingredient based on the weight information includes: Based on the type information, determine the corresponding ingredient quantity level threshold; The ingredient quantity grade is determined by comparing the weight information with the ingredient quantity grade threshold corresponding to the ingredient.

14. The method according to claim 1, characterized in that, Determining the total calories required to cook the ingredients based on the weight information and the type information includes: Determine the caloric coefficient of the food ingredient based on the category information; The total calories required to cook the ingredients are determined based on the ingredient's calorie coefficient and weight information.

15. The method according to claim 14, characterized in that, Determining the total calories required to cook the ingredients based on their caloric coefficient and weight information includes: The total calories are determined using the caloric coefficient of the ingredients, the weight information, and a pre-set relationship table, wherein the relationship table is used to characterize the mapping relationship between the caloric coefficient of the ingredients, the weight information, and the total calories.

16. An electronic device, characterized in that, It includes a memory and a processor, the memory and the processor being communicatively connected to each other, the memory storing computer instructions, and the processor executing the computer instructions to perform the cooking method of the rice cooker according to any one of claims 1 to 15.

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