Method and system for dynamic adjustment of cooking pressure relief parameters based on user data optimization

Abstract

The application relates to the field of cooking pressure relief control, and discloses a cooking pressure relief parameter dynamic adjustment method and system based on user data optimization, which comprises the following steps: obtaining cooking material information of an electric pressure cooker in a cooking process, and obtaining user feedback pressure relief adjustment parameters in the cooking process; wherein the cooking material information comprises sticky material information, and the pressure relief adjustment parameters comprise manual pressure relief frequency information and pressure relief speed adjustment information; obtaining a pressure relief control curve corresponding to the cooking material information through a pressure relief control database; determining an adjusted pressure relief control curve according to the cooking material information, the pressure relief adjustment parameters and the pressure relief control curve; and controlling the electric pressure cooker to relieve pressure for the cooking process corresponding to the cooking material information according to the adjusted pressure relief control curve. The application can improve the pressure relief safety of the electric pressure cooker when cooking materials with relatively high viscosity.

Description

Technical Field

[0001] This application relates to the field of cooking pressure relief control technology, and more specifically, to a method and system for dynamically adjusting cooking pressure relief parameters based on user data optimization. Background Technology

[0002] Electric pressure cookers on the market generally have two modes for their pressure release function. Most electric pressure cookers use a fixed pressure release speed. While this standardized pressure release method is simple to operate, it is difficult to meet the differentiated needs of pressure release speed in different cooking scenarios. Some more automated electric pressure cookers allow users to manually adjust the pressure release speed according to their own needs. This allows users to flexibly control the pressure release rhythm inside the pot after cooking, based on the characteristics of the ingredients and subsequent operations, which improves the convenience and cooking experience of using electric pressure cookers to a certain extent.

[0003] However, even with users adjusting the pressure release speed of electric pressure cookers, significant deficiencies remain in pressure control for viscous foods (such as porridge and eight-treasure rice). Because existing pressure release curves do not fully consider the physical properties of food, such as viscosity and particle size, when handling highly viscous foods, the viscous mixture under high temperature and pressure easily adheres to the vicinity of the vent, causing blockage and preventing normal pressure release. Even worse, when pressure accumulates to a certain level, food splattering can occur, not only polluting the kitchen environment but also posing safety hazards such as burns to users, seriously affecting the safety and reliability of the electric pressure cooker. Therefore, it is necessary to improve the pressure release control of existing electric pressure cookers to enhance the safety of pressure release when cooking highly viscous foods. Summary of the Invention

[0004] The purpose of this application is to provide a method and system for dynamically adjusting cooking pressure relief parameters based on user data optimization, which solves the technical problem of insufficient pressure relief safety of electric pressure cookers when cooking highly viscous ingredients, and achieves the technical effect of improving the pressure relief safety of electric pressure cookers when cooking highly viscous ingredients.

[0005] This application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization. The method includes: acquiring cooking ingredient information of an electric pressure cooker during the cooking process, and acquiring pressure relief adjustment parameters based on user feedback during the cooking process; wherein, the cooking ingredient information includes information on viscous ingredients, and the pressure relief adjustment parameters include information on the number of manual pressure relief operations and information on pressure relief speed adjustment; acquiring the pressure relief control curve corresponding to the cooking ingredient information through a pressure relief control database; determining and adjusting the pressure relief control curve based on the cooking ingredient information, the pressure relief adjustment parameters, and the pressure relief control curve; and controlling the electric pressure cooker to release pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve.

[0006] In one possible implementation, the pressure relief control curve is determined based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve. This includes: obtaining the viscosity factor corresponding to the viscous ingredient information in the cooking ingredient information from the pressure relief control database; obtaining the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve; wherein the viscosity factor is less than 1, the horizontal axis of the pressure relief control curve is time, and the vertical axis of the pressure relief control curve is the pressure inside the electric pressure cooker; determining the product of the viscosity factor and the maximum pressure relief value as the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve, thus obtaining the pressure relief control curve.

[0007] In another possible implementation, the pressure relief control curve is determined based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve. This also includes: determining the pressure relief time adjustment value using a pressure relief adjustment model, based on the viscosity factor and the number of manual pressure relief operations in the pressure relief adjustment parameters; obtaining the pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve; adjusting the pressure relief time adjustment value before the pressure relief start time value in the pressure relief control curve to obtain the adjusted pressure relief control curve; and increasing the pressure relief time adjustment value by the heating time of the electric pressure cooker.

[0008] In another possible implementation, the pressure relief control curve is determined based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve. This also includes: obtaining the liquid level information inside the electric pressure cooker before heating begins; determining the pressure relief speed adjustment value based on the liquid level information, viscosity factor, manual pressure relief times information, and pressure relief speed adjustment information in the pressure relief adjustment parameters using a pressure relief adjustment model; and adjusting the pressure relief speed adjustment value in the pressure relief control curve to obtain the adjusted pressure relief control curve.

[0009] In another possible implementation, the pressure relief control curve is adjusted by adjusting the pressure relief rate adjustment value, which includes: when the pressure relief rate adjustment value is increased, obtaining the safe pressure relief rate corresponding to the cooking ingredient information; adjusting the pressure relief rate adjustment value of the pressure relief control curve, ensuring that the maximum pressure relief rate of the adjusted pressure relief control curve is less than the safe pressure relief rate; and smoothing the adjusted pressure relief control curve to ensure that the maximum instantaneous pressure relief rate of the adjusted pressure relief control curve is less than the safe pressure relief rate; wherein, the slope of the adjusted pressure relief control curve corresponds to the pressure relief rate adjustment value.

[0010] In another possible implementation, the method further includes: obtaining the pressure relief rate rise time period in the pressure relief control curve; obtaining information on the number of pressure relief unblocking events reported by the user during the cooking process, and obtaining information on the particle size of the cooked food during the electric pressure cooker cooking process reported by the user; determining the number of pulse pressure relief events and the first pulse pressure relief rate based on the pressure relief unblocking event information and the particle size of the cooked food through a pulse pressure relief control model; and adding a pulse pressure relief process with a pressure relief rate equal to the first pulse pressure relief rate and a quantity equal to the number of pulse pressure relief events during the pressure relief rate rise time period.

[0011] In another possible implementation, the method further includes: obtaining the stable time period of the pressure relief rate in the pressure relief control curve; determining the second pulse pressure relief rate based on the particle size information of the cooking ingredients; and increasing the pressure to the second pulse pressure relief rate during the stable time period of the pressure relief rate.

[0012] In another possible implementation, the method further includes: determining the pre-depression time period and pre-depression rate value based on the particle size information of the cooking ingredients through a pre-depression parameter database; wherein the pre-depression rate value is less than the initial depression rate of the depression rate rise period, the particle size information of the cooking ingredients corresponds to the maximum particle size of the cooking ingredients, and when the particle size of the cooking ingredients corresponds to the larger particle size of the cooking ingredients, the pre-depression time period is longer and the pre-depression rate value is smaller; and adding a pre-depression process with a depression rate equal to the pre-depression rate value during the pre-depression time period before the depression rate rise period.

[0013] In another possible implementation, the method further includes: obtaining the maximum safe pressure relief rate of the electric pressure cooker, obtaining the heating temperature inside the electric pressure cooker and the gelatinization temperature corresponding to the cooking ingredients, and obtaining the duration of the gelatinization temperature after the heating temperature inside the electric pressure cooker reaches the gelatinization temperature; determining the adjustment pre-pressure relief time period and adjustment pre-pressure relief rate value based on the gelatinization temperature duration, the pre-pressure relief time period, and the pre-pressure relief rate value using a pre-pressure relief adjustment model; when the heating temperature is lower than the gelatinization temperature, in response to the pressure relief command, depressurizing according to the maximum safe pressure relief rate within the pre-pressure relief time period before the pressure relief rate increases; when the heating temperature is greater than or equal to the gelatinization temperature, determining the product of the pre-pressure relief time period and the pressure relief time adjustment factor as the adjustment pre-pressure relief time period; in response to the pressure relief command, after adding a pre-pressure relief process with a pressure relief rate equal to the adjustment pre-pressure relief rate value within the adjustment pre-pressure relief time period before the pressure relief rate increases, depressurizing according to the adjustment pressure relief control curve.

[0014] This application also provides a cooking pressure relief parameter dynamic adjustment system based on user data optimization, including a unit for performing the method described in any of the preceding claims.

[0015] The beneficial effects of the embodiments in this application compared with the prior art are:

[0016] This application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization. The method includes: acquiring cooking ingredient information from the electric pressure cooker during the cooking process, and acquiring pressure relief adjustment parameters based on user feedback during the cooking process; wherein the cooking ingredient information includes information on viscous ingredients, and the pressure relief adjustment parameters include information on the number of manual pressure relief attempts and pressure relief speed adjustment information; acquiring the pressure relief control curve corresponding to the cooking ingredient information through a pressure relief control database; determining and adjusting the pressure relief control curve based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve; and controlling the electric pressure cooker to release pressure during the cooking process corresponding to the cooking ingredient information based on the adjusted pressure relief control curve. This method can dynamically optimize the pressure relief control curve based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief problems, ensuring cooking safety and the overall performance stability of the electric pressure cooker. Attached Figure Description

[0017] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0018] Figure 1 A flowchart illustrating the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment;

[0019] Figure 2 A schematic diagram illustrating the workflow of the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization, provided in this application embodiment;

[0020] Figure 3 A schematic diagram of a pressure relief control curve provided in an embodiment of this application;

[0021] Figure 4 A flowchart illustrating the second method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment;

[0022] Figure 5 A flowchart illustrating the third method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment;

[0023] Figure 6 A flowchart illustrating the fourth method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment;

[0024] Figure 7This is a schematic diagram of the logical structure of a cooking pressure relief parameter dynamic adjustment system based on user data optimization, provided in an embodiment of this application. Detailed Implementation

[0025] It should be understood that, when used in this application specification and the appended claims, the term "comprising" indicates the presence of the described features, integrals, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or a collection thereof.

[0026] It should also be understood that the term “and / or” as used in this application specification and the appended claims means any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0027] As used in this application specification and the appended claims, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrase "if determined" or "if detected [the described condition or event]" may be interpreted, depending on the context, as meaning "once determined," "in response to determination," "once detected [the described condition or event]," or "in response to detection [the described condition or event]."

[0028] Furthermore, in the description of this application and the appended claims, the terms "first," "second," "third," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0029] References to "one embodiment" or "some embodiments" as described in this specification mean that one or more embodiments of this application include a specific feature, structure, or characteristic described in connection with that embodiment. Therefore, the phrases "in one embodiment," "in some embodiments," "in other embodiments," "in still other embodiments," etc., appearing in different parts of this specification do not necessarily refer to the same embodiment, but rather mean "one or more, but not all, embodiments," unless otherwise specifically emphasized. The terms "comprising," "including," "having," and variations thereof mean "including but not limited to," unless otherwise specifically emphasized.

[0030] The existing pressure relief curves do not fully consider the physical properties of food, such as viscosity and particle size. When processing highly viscous ingredients, the viscous ingredients under high temperature and pressure are very likely to adhere to the vicinity of the exhaust port, causing blockage of the exhaust channel, which in turn prevents the pressure inside the pot from being released normally.

[0031] Based on the above reasons, this application provides a method for dynamically adjusting cooking pressure relief parameters based on user data optimization. This method includes: acquiring cooking ingredient information from the electric pressure cooker during the cooking process, and acquiring pressure relief adjustment parameters based on user feedback during the cooking process; wherein the cooking ingredient information includes information on viscous ingredients, and the pressure relief adjustment parameters include information on the number of manual pressure relief attempts and pressure relief speed adjustment information; acquiring the pressure relief control curve corresponding to the cooking ingredient information through a pressure relief control database; determining the adjustment pressure relief control curve based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve; and controlling the electric pressure cooker to release pressure during the cooking process corresponding to the cooking ingredient information based on the adjustment pressure relief control curve. This method can dynamically optimize the pressure relief control curve based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief problems, ensuring cooking safety and the overall performance stability of the electric pressure cooker.

[0032] In some scenarios, the dynamic adjustment method for cooking pressure relief parameters based on user data optimization according to the embodiments of this application can be applied to the pressure relief control of electric pressure cookers, especially when cooking porridge or other foods with high viscosity in electric pressure cookers. It can dynamically optimize the pressure relief control curve based on real-time user feedback and food information, effectively reducing splashing and insufficient pressure relief problems.

[0033] The following describes in detail, with specific examples, a method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application.

[0034] Figure 1 A flowchart illustrating the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment is shown below. Figure 1 As shown, this method for dynamically adjusting cooking pressure relief parameters based on user data optimization includes S110 to S120, and S110 to S120 will be explained in detail below.

[0035] S110. Obtain information about the ingredients being cooked in the electric pressure cooker during the cooking process, and obtain pressure relief adjustment parameters based on user feedback during the cooking process. The ingredient information includes information about viscous ingredients, and the pressure relief adjustment parameters include information on the number of manual pressure relief attempts and the pressure relief speed adjustment.

[0036] Figure 2 A schematic diagram of the workflow of the first method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment is shown below. Figure 2 As shown, during the cooking process of the electric pressure cooker, information about the ingredients being cooked can be obtained, including information about the viscosity characteristics of the ingredients. At the same time, the pressure relief adjustment parameters fed back by the user in real time can be collected. The pressure relief adjustment parameters involve information on the number of manual pressure reliefs and the pressure relief speed adjustment. The pressure relief process can then be adjusted according to the pressure relief adjustment parameters.

[0037] For example, when a user inputs data on the number of times manual pressure release is performed via the electric pressure cooker's touchscreen or a connected external device (such as a mobile app), the system can recognize this feedback to provide a basis for subsequent adjustments.

[0038] For example, after observing the pressure relief effect of the electric pressure cooker and making manual pressure relief adjustments, users can optimize the pressure relief speed of the electric pressure cooker by inputting pressure relief speed adjustment information, making the entire parameter acquisition process more in line with actual cooking needs.

[0039] For example, the pressure relief rate adjustment information may include adjustment information on the magnitude of increasing or decreasing the pressure relief rate and the adjustment time of the pressure relief rate.

[0040] S120. Obtain the pressure relief control curve corresponding to the cooking ingredient information from the pressure relief control database. Based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, determine and adjust the pressure relief control curve. Control the electric pressure cooker to relieve pressure during the cooking process corresponding to the cooking ingredient information according to the adjusted pressure relief control curve.

[0041] like Figure 2 As shown, during pressure relief control, a matching pressure relief control curve can be found through a pressure relief control database based on the acquired cooking ingredient information. The pressure relief control curve is an optimized model pre-stored according to the characteristics of different ingredients. For example, for highly viscous ingredients such as beans or glutinous rice, the pressure relief control curve is designed with a pressure relief rate at a specific time point.

[0042] By using a pressure relief control database, the initial control logic can be quickly extracted for different food types, eliminating the need for repeated user settings and improving the convenience and accuracy of data acquisition.

[0043] After obtaining the pressure relief control curve, the adjusted pressure relief control curve can be calculated by combining the information on cooking ingredients, the pressure relief adjustment parameters provided by the user, and the obtained pressure relief control curve.

[0044] For example, if multiple manual pressure release records show that the pressure release rate is too fast, causing splashing, the pressure release rate parameter in the curve can be automatically reduced. At the same time, the pressure release control can be optimized by combining the viscosity information of the food, so that the pressure release control curve can be refined to adapt to the actual scenario while maintaining the pressure release control function, and realize the dynamic response of pressure release control.

[0045] After obtaining the pressure relief control curve, the pressure relief mechanism of the electric pressure cooker can be controlled to operate according to the calculated pressure relief control curve.

[0046] For example, adjusting the pressure relief control curve can guide the valve to open gradually, achieving smooth pressure relief during the cooking of viscous ingredients and avoiding the risks caused by sudden temperature changes.

[0047] The beneficial effects of the above implementation method are that the pressure relief control curve can be dynamically optimized based on real-time user feedback and ingredient information, effectively reducing splashing and insufficient pressure relief, and ensuring cooking safety and the overall performance stability of the electric pressure cooker.

[0048] The beneficial effects of the above implementation method are that it can combine the user's input of the number of manual pressure releases and the pressure release speed to adjust the parameters, accurately adapt to personalized needs and pressure release control requirements, while maintaining the consistency of the cooking process and improving the pressure release control effect.

[0049] In some implementations, in the above-mentioned S120, the pressure relief control curve is determined based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, including S121 and S122. S121 and S122 will be explained in detail below.

[0050] S121. Obtain the viscosity factor corresponding to the viscous ingredients in the cooking ingredient information from the pressure relief control database. Obtain the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve. Where the viscosity factor is less than 1, the horizontal axis of the pressure relief control curve represents time, and the vertical axis represents the pressure inside the electric pressure cooker.

[0051] After obtaining information about viscous ingredients, the corresponding viscosity factor can be extracted from the pressure relief control database. The viscosity factor can be used to control the pressure relief of ingredients with high viscosity.

[0052] For example, the viscosity factor is a pressure relief control coefficient less than 1, and the higher the viscosity of the food, the smaller the viscosity factor.

[0053] In addition, this method can also obtain the maximum pressure relief value corresponding to the pressure relief control curve at the start of pressure relief.

[0054] Figure 3 This is a schematic diagram of a pressure relief control curve provided in an embodiment of this application, such as... Figure 3 As shown, the pressure relief control curve is used to characterize the pressure change trend with time as the horizontal axis and the pressure inside the pot as the vertical axis. The maximum pressure relief value can be the maximum stabilizing pressure Pmax corresponding to the stabilizing section.

[0055] For example, when processing highly viscous ingredients such as glutinous rice in an electric pressure cooker, the database can return the viscosity factor unique to glutinous rice, and then control the pressure release process based on the viscosity factor.

[0056] S122. Determine the product of the viscosity factor and the maximum pressure relief value as the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve, and obtain the adjusted pressure relief control curve.

[0057] After obtaining the viscosity factor and the maximum pressure relief value, the product of the viscosity factor and the maximum pressure relief value Pmax can be determined. The calculation result is used as the newly adjusted maximum pressure relief value Pt, and the adjusted pressure relief control curve is obtained. For highly viscous ingredients, by reducing the initial pressure relief value, the phenomenon of soup splashing caused by sudden pressure drop can be avoided, while keeping the pressure relief time unchanged to ensure that the overall pressure relief process proceeds smoothly.

[0058] For example, when the viscosity factor of a certain food ingredient is 0.8 and the original maximum pressure relief value is 80 kPa, the system will use 64 kPa as the new control value for the pressure relief starting point. This allows the system to directly update the pressure control parameters on the vertical axis without changing the time axis of the curve, thereby forming an adjusted pressure relief control curve.

[0059] After obtaining the adjusted pressure relief control curve, the pressure relief operation can be performed in the electric pressure cooker using this adjusted pressure relief control curve.

[0060] The beneficial effect of the above implementation method is that the pressure relief starting point can be precisely adjusted by multiplying the viscosity factor and the pressure value, effectively adapting to the characteristics of different viscous ingredients and ensuring the safety and controllability of the pressure relief process.

[0061] The beneficial effect of the above implementation method is that it can adjust the pressure parameters while preserving the time process of the pressure relief control curve, maintain the pressure relief rhythm and achieve personalized optimization, and ensure compatibility with various food ingredients and consistency of pressure relief operation.

[0062] In some implementations, S120 above, which determines the adjustment of the pressure relief control curve based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, also includes S123 to S124. S123 to S124 will be explained in detail below.

[0063] S123. Using the pressure relief adjustment model, determine the pressure relief time adjustment value based on the viscosity factor and the number of manual pressure relief operations in the pressure relief adjustment parameters. Obtain the pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve.

[0064] In the process of dynamically adjusting cooking pressure relief parameters based on user data optimization, the pressure relief adjustment model can calculate the pressure relief time adjustment value based on the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameters. This integrates the viscosity characteristics of the ingredients and user operation behavior to ensure the rationality of the time adjustment.

[0065] At the same time, such as Figure 3 As shown, the pressure relief start time value Ts corresponding to the start of pressure relief in the pressure relief control curve can also be obtained, thereby optimizing the pressure relief control curve.

[0066] For example, the pressure relief adjustment model can be a deep learning-based neural network model, which can be trained using the sample viscosity factor, the sample manual pressure relief number of times information and the sample pressure relief time adjustment value in the sample pressure relief adjustment parameters.

[0067] S124. In the pressure relief control curve, advance the pressure relief start time value by the pressure relief time adjustment value to obtain the adjusted pressure relief control curve. Increase the pressure relief time adjustment value for the heating time of the electric pressure cooker.

[0068] In the pressure relief control curve, the pressure relief start time value Ts is adjusted to advance the pressure relief time, so as to start the pressure relief earlier and thus form an adjusted pressure relief control curve, maintaining the synchronous optimization of the pressure relief process.

[0069] After obtaining the pressure relief control curve, the pressure relief time adjustment value can be increased for the heating time of the electric pressure cooker to ensure that the food is cooked thoroughly and achieves the desired cooking effect throughout the entire cooking process.

[0070] For example, when an electric pressure cooker is used to cook highly viscous ingredients such as red beans, the system detects that the viscosity factor is relatively low due to the characteristics of the ingredients. After obtaining multiple manual pressure release records from the user, the pressure release adjustment model calculates the time adjustment value based on this. Subsequently, the original start time value of the pressure release control curve is advanced by this adjustment value to form an optimized pressure release control curve. At the same time, the heating time is extended accordingly to ensure that the red beans can be fully softened.

[0071] The beneficial effect of the above implementation method is that the pressure relief adjustment model can dynamically calculate the time value to advance the pressure relief start point, thereby improving the safety control of the pressure relief process and the overall cooking efficiency.

[0072] The beneficial effects of the above implementation method are that by simultaneously increasing the heating time to adapt to the pressure relief adjustment, the food is heated evenly, the pressure relief operation is smooth and the food taste is stable, and the user's operating experience is improved.

[0073] In some implementations, S120 above, which determines the adjustment of the pressure relief control curve based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, also includes S125 to S126. S125 to S126 will be explained in detail below.

[0074] S125. Obtain the liquid level information inside the electric pressure cooker before heating begins.

[0075] In this method, the liquid level information in the inner pot can be obtained before the electric pressure cooker starts heating. The liquid level information reflects the initial volume of the cooking liquid, and the pressure relief control effect can be further optimized based on the liquid level information.

[0076] S126. Using the pressure relief adjustment model, determine the pressure relief rate adjustment value based on the liquid level information, viscosity factor, manual pressure relief frequency information, and pressure relief rate adjustment information in the pressure relief adjustment parameters. Adjust the pressure relief rate of the pressure relief control curve to obtain the adjusted pressure relief control curve.

[0077] After obtaining the liquid level information, the appropriate pressure relief speed adjustment value can be determined by combining the liquid level information, food viscosity factor, user manual pressure relief count records, and pressure relief speed adjustment information through the pressure relief adjustment model. Then, the pressure relief speed can be adjusted according to the pressure relief speed adjustment value to effectively avoid food splashing caused by excessive pressure relief speed.

[0078] For example, when cooking rice porridge, the system will detect that the initial liquid level is high. At the same time, it will combine the viscosity factor of glutinous rice, the frequency of the user's pressure relief operation during the last cooking, and the user's specific requirements for the pressure relief speed. The pressure relief adjustment model will comprehensively analyze these parameters and output a pressure relief speed adjustment value suitable for the current working conditions.

[0079] For example, the pressure relief adjustment model can be a neural network model based on deep learning. The pressure relief adjustment model can be trained using sample liquid level information, sample viscosity factor, sample pressure relief adjustment parameters including sample manual pressure relief times, sample pressure relief speed adjustment information, and sample pressure relief speed adjustment values.

[0080] After determining the pressure relief rate adjustment value, it can be applied to adjust the pressure relief rate parameter in the pressure relief control curve. The pressure relief rate parameter can control the rate of pressure change while keeping the overall time frame of the pressure relief control curve unchanged. By adjusting the pressure relief rate parameter, smooth control of the pressure relief process can be achieved.

[0081] like Figure 3 As shown, when it is calculated that the pressure relief rate needs to be reduced, the system will reduce the pressure drop slope in the pressure relief control curve. In the scenario of cooking starchy foods, reducing the pressure relief rate can prevent the rice soup from boiling violently due to a sudden drop in pressure, thereby preventing the food from splashing.

[0082] The beneficial effect of the above implementation method is that it can comprehensively consider key parameters such as liquid level to determine the optimized value of depressurization speed, effectively avoid food splashing caused by excessive depressurization speed, and ensure the cleanliness and safety of the cooking process.

[0083] In some implementations, in S120 above, the pressure relief rate of the pressure relief control curve is adjusted by adjusting the pressure relief rate adjustment value to obtain the pressure relief control curve, including S127 to S128. S127 to S128 will be explained in detail below.

[0084] S127. When the pressure relief rate adjustment value is increased, obtain the safe pressure relief rate corresponding to the cooking ingredients information.

[0085] In this implementation, during the pressure relief adjustment process of the electric pressure cooker, when the pressure relief speed adjustment value is an increase instruction, the safe pressure relief speed threshold corresponding to the current cooking ingredients information can be obtained. The safe pressure relief speed threshold is a preset safe pressure relief speed benchmark value for different types of ingredients.

[0086] S128. Adjust the pressure relief rate of the pressure relief control curve to ensure that the maximum pressure relief rate of the adjusted pressure relief control curve is less than the safe pressure relief rate. Smooth the adjusted pressure relief control curve to ensure that the maximum instantaneous pressure relief rate of the adjusted pressure relief control curve is less than the safe pressure relief rate. The slope of the adjusted pressure relief control curve corresponds to the pressure relief rate adjustment value.

[0087] When adjusting the slope of the pressure relief control curve, the pressure relief rate is adjusted to the pressure relief rate adjustment value by increasing the corresponding slope of the pressure relief control curve, thereby increasing the pressure relief rate. During the adjustment process, the maximum pressure relief rate is always kept lower than the safe pressure relief rate to ensure that the pressure relief rate is adjusted within the safe range.

[0088] For example, for low-viscosity foods like soybeans, a higher safe pressure relief rate threshold can be set. The slope of the pressure relief control curve can be increased to the pressure relief rate adjustment value, while keeping the maximum pressure relief rate lower than the safe pressure relief rate.

[0089] In this implementation, the adjusted pressure relief control curve can be smoothed and optimized. The smoothing process can eliminate steep inflection points in the curve and control the maximum instantaneous pressure relief rate below the safe pressure relief rate. This ensures that pressure changes are avoided while maintaining pressure relief efficiency, and achieves a smooth transition of pressure relief rate.

[0090] For example, when cooking soybeans, a smoothing algorithm is applied after increasing the base slope. This operation eliminates the steep inflection point at the end of the rising segment of the curve, reducing the peak pressure release rate by more than 35%. The adjusted curve effectively prevents soup from splashing out when the pressure relief valve opens while maintaining the overall pressure relief acceleration.

[0091] The beneficial effects of the above implementation method are that the maximum pressure relief rate can be limited by combining the characteristics of the ingredients, effectively avoiding the risk of splashing of ingredients with low viscosity, and ensuring the safety of the pressure relief operation and the cleanliness of the environment.

[0092] The beneficial effects of the above implementation method are that by smoothing the control of instantaneous pressure change peaks, pressure release stability can be maintained while adjusting the pressure relief rate, thereby improving the accuracy of pressure relief control and the service life of the equipment.

[0093] Figure 4 A flowchart illustrating the second method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment is shown below. Figure 4 As shown, the above method also includes S210 to S220, which will be described in detail below.

[0094] S210. Obtain the time period of pressure relief rate rise in the pressure relief control curve. Obtain information on the number of times pressure relief and unblocking occurred during the cooking process, and obtain information on the particle size of the cooked ingredients during the electric pressure cooker cooking process, based on user feedback.

[0095] In this implementation, during the pressure relief control process of the electric pressure cooker, the pressure relief rate rise time period in the pressure relief control curve can be extracted and adjusted. The pressure relief rate rise time period is the growth range of the pressure release rate.

[0096] It should be noted that the curve in the pressure relief control curve can be arc-shaped. The pressure relief rate in the arc-shaped pressure relief control curve is a variable value, and the pressure relief rate can be adjusted by adjusting the pressure relief control curve.

[0097] Simultaneously, it can collect real-time feedback from users on the number of times pressure relief and unblocking are recorded, as well as the particle size information of cooking ingredients. The number of times pressure relief and unblocking are recorded as the user's manual unblocking of the pressure relief channel, and the particle size information of cooking ingredients represents the particle size of the cooking ingredients. These parameters reflect the physical characteristics of the cooking ingredients in actual working conditions. These records of pressure relief and unblocking and the particle size information of cooking ingredients can provide the basic conditions for the calculation of the pulse control model.

[0098] For example, when processing mung bean soup, the system identified the period of increased pressure relief as between the 5th and 8th minute. User feedback indicated three recent manual unblocking operations, and the particle size information for the mung beans indicates their corresponding particle size.

[0099] S220. Using the pulse pressure relief control model, based on the information on the number of pressure relief cycles and the particle size information of the cooked ingredients, determine the number of pulse pressure reliefs and the first pulse pressure relief rate. During the period when the pressure relief rate increases, increase the pressure relief process with a pressure relief rate equal to the first pulse pressure relief rate and a quantity equal to the number of pulse pressure reliefs.

[0100] In this implementation, the pulse parameters can be calculated based on the number of pressure relief cycles and particle size information through a pulse pressure relief control model. This allows for the determination of the number of pulse pressure relief cycles to be executed and the set value of the pressure relief speed for a single pulse. Subsequently, the pressure relief process can be controlled by the number of pulse pressure relief cycles and the first pulse pressure relief speed to adjust the pressure relief process of the electric pressure cooker.

[0101] For example, when high-frequency unblocking records are detected (e.g., more than 5 times) and the particle size of the cooking ingredients corresponds to a large particle size, the pulse pressure relief control model can generate a higher frequency pulse scheme. In the mung bean soup case, the system may be set to release pressure with 4 pulses, with each pulse speed set to be about 40% higher than the base rate. This pressure relief setting can effectively break down the accumulation layer of blockage at the valve port.

[0102] For example, the pulse pressure relief control model can be a deep learning model based on neural networks. The pulse pressure relief control model can be trained using information on the number of times the sample pressure relief is cleared, the particle size information of the sample cooking ingredients, the number of sample pulse pressure reliefs, and the speed of the first pulse pressure relief of the sample.

[0103] In this implementation, since the pressure relief gas flow rate gradually increases during the pressure relief rate rise time, it may cause blockage of the pressure relief valve. During the marked pressure relief rate rise time period, a specified number of pulse pressure relief processes can be injected. Each pulse process will briefly increase the pressure relief rate to the pulse pressure relief rate set value, with a duration of milliseconds. After completion, it returns to the baseline curve, thereby achieving the superposition of periodic disturbances while keeping the main pressure relief process uninterrupted.

[0104] For example, during the 5-8 minute period of pressure relief in mung bean soup, a 200-millisecond pulse can be inserted at 5.2 / 6.1 / 7.0 / 7.9 minutes to relieve pressure. Each pulse will instantly increase the pressure relief rate to the set value, generating a slight pressure fluctuation. This high-frequency disturbance prevents the mung bean particles from forming a stable blockage structure at the valve opening.

[0105] It should be noted that the electric pressure cooker in this implementation can control the pressure release speed by controlling the opening of the pressure relief valve.

[0106] The beneficial effects of the above implementation method are that it can implement precise pulse pressure relief during the critical pressure relief rate rise period, effectively destroy the conditions for blockage formation, ensure the continuous unobstructed pressure relief channel, and improve the reliability of equipment operation; through adaptive control of pulse parameters, it can avoid violent pressure fluctuations while solving structural performance obstacles, maintain the stability of cooking liquid, and inherit the dual protection of splash protection and safe pressure relief.

[0107] In some implementations, the above method also includes S230 to S240, which will be described in detail below.

[0108] S230. Obtain the stable time period of the pressure relief rate in the adjusted pressure relief control curve. Determine the second pulse pressure relief rate based on the particle size information of the cooking ingredients.

[0109] During the pressure relief control process of an electric pressure cooker, the pressure relief rate stabilization period in the pressure relief control curve can be further obtained. This period represents the continuous range in which the pressure relief rate remains relatively constant, and the slope of the pressure relief control curve corresponding to the stabilization period of the pressure relief rate is a fixed value.

[0110] For example, when processing porridge containing fine millet grains, the pressure relief rate stabilizes between the 9th and 15th minute.

[0111] Meanwhile, the second pulse pressure relief rate can be calculated based on the particle size information of the cooking ingredients. The second pulse pressure relief rate is set separately for special working conditions during the stable period.

[0112] S240. During the stable pressure relief period, the pressure is increased to the second pulse pressure relief rate during the pulse pressure relief process.

[0113] After obtaining the second pulse pressure relief rate, the pulse pressure relief operation can be performed within the identified stable pressure relief rate period. This allows for the periodic insertion of short-term acceleration processes to reach the second pulse pressure relief rate while maintaining the current pressure relief rate. Each acceleration lasts for several milliseconds before automatically returning to the baseline. The pulse pressure relief process does not affect the continuity of the main pressure relief process.

[0114] For example, during the stable period of pressure release in the rice porridge, a pulse operation is inserted every 90 seconds. When it is detected that the pressure release rate is about to enter a stable state, the pressure release valve of the electric pressure cooker can be controlled to increase to a second pulse rate (e.g., 1.3 times the base rate) within 300 milliseconds. This periodic disturbance effectively breaks down the rice grain adhesion layer deposited at the valve opening.

[0115] The beneficial effects of the above implementation method are that precise pulse acceleration can be implemented during the steady-state depressurization period, and particulate matter deposition blockage can be prevented by periodically impacting the flow channel, ensuring the continuous unobstructed flow of the depressurization channel; by limiting the pulse control to the stable period, the structural performance obstacles can be resolved while avoiding interference with the critical change period of the depressurization rate, thus maintaining the smooth transition characteristics of the depressurization process.

[0116] Figure 5 A flowchart illustrating the third method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application embodiment is shown below. Figure 5 As shown, the above method also includes S310 to S320, which will be described in detail below.

[0117] S310. Using the pre-depression parameter database, determine the pre-depression time period and pre-depression rate value based on the particle size information of the cooking ingredients. The pre-depression rate value is less than the initial depressurization rate of the depressurization rate increase period. The particle size information of the cooking ingredients corresponds to the maximum particle size of the cooking ingredients. When the particle size of the cooking ingredients corresponds to a larger particle size, the pre-depression time period is longer and the pre-depression rate value is smaller.

[0118] During the pressure relief control process of an electric pressure cooker, the pre-pressure relief parameter combination corresponding to the particle size information of the cooking ingredients can be queried through the pre-pressure relief parameter database. The pre-pressure relief parameter combination includes the pre-pressure relief time period and the pre-pressure relief speed value. The pre-pressure relief parameter database stores the mapping relationship between the particle size information of the cooking ingredients and the pre-pressure relief time period and the pre-pressure relief speed value.

[0119] It should be noted that the particle size information of the cooking ingredients reflects the maximum particle size characteristics of the ingredients. The particle size information of the cooking ingredients is used to determine the pre-depressurization scheme. When the particle size of the cooking ingredients is larger, the pre-depressurization time period is longer and the pre-depressurization speed value is smaller, so as to avoid the ingredients being blocked by splashing through the depressurization channel when the particle size of the cooking ingredients is larger.

[0120] For example, when processing large-particle foods such as soybeans, the system identifies when the maximum particle size reaches a specific level, and automatically generates a longer pre-depression time period and a lower pre-depression rate value after querying the pre-depression parameter database.

[0121] It is particularly important to emphasize that the pre-depressurization rate must be lower than the initial rate of the depressurization rate increase period to ensure a smooth transition in pressure release.

[0122] S320. During the pre-depressurization period before the pressure relief rate increases, a pre-depressurization process is performed by increasing the pressure relief rate to the pre-depressurization rate value.

[0123] In this implementation, a pre-depressurization process of preset duration can be added before the start of the depressurization rate increase period. By controlling the depressurization rate at the pre-depressurization rate level, a preparatory stage before the main depressurization process is formed.

[0124] For example, in the case of cooking soybeans, a 2-minute pre-depressurization phase can be set before the actual depressurization. The pre-depressurization rate during this phase is set to 60% of the initial depressurization rate during the initial depressurization period, which is much lower than the subsequent depressurization initiation rate. This early, low-speed depressurization can gently loosen the particle accumulation layer in the valve port area.

[0125] The beneficial effects of the above implementation method are that, based on the particle size information of the cooking ingredients, the pre-depression time period and pre-depression speed value can be determined. In this way, the risk of large particles of food getting stuck can be alleviated through the pre-depression stage, effectively avoiding physical blockage of the main depressurization channel and ensuring continuous and stable depressurization process. The pre-depression parameters can be intelligently adjusted according to the particle size, eliminating potential blockages in advance during the preparation stage, while maintaining the integrity of the main depressurization curve, and achieving coordinated optimization of blockage prevention and depressurization efficiency.

[0126] Figure 6 A flowchart illustrating the fourth method for dynamically adjusting cooking pressure relief parameters based on user data optimization provided in this application is shown below. Figure 6 As shown, the above method also includes S410 to S420, which are described in detail below.

[0127] S410: Obtain the maximum safe pressure release rate of the electric pressure cooker, and obtain the heating temperature inside the electric pressure cooker and the gelatinization temperature corresponding to the cooking ingredients information, and obtain the duration of the gelatinization temperature after the heating temperature inside the electric pressure cooker reaches the gelatinization temperature. Using the pre-pressure release adjustment model, determine the adjustment of the pre-pressure release time period and the adjustment of the pre-pressure release rate value based on the gelatinization temperature duration, the pre-pressure release time period, and the pre-pressure release rate value.

[0128] During the pressure relief control process of an electric pressure cooker, the maximum safe pressure relief speed threshold of the device can be obtained, and the real-time heating temperature inside the pot can be monitored simultaneously. The pressure relief speed can then be limited by the maximum safe pressure relief speed threshold to prevent food from splashing, while the real-time heating temperature can be used to determine the state of the food.

[0129] Simultaneously, it can also obtain the gelatinization temperature corresponding to the current cooking ingredients, as well as the duration of gelatinization temperature after reaching the gelatinization temperature. Through the pre-depression adjustment model, based on the gelatinization temperature duration, the pre-depression time period, and the pre-depression rate value, it determines the adjustment of the pre-depression time period and the adjustment of the pre-depression rate value. The adjustment of the pre-depression time period and the adjustment of the pre-depression rate value are used to adjust the pre-depression process.

[0130] For example, when processing polished white rice, the maximum safe pressure relief rate (e.g., 1.2 kPa / second) can be obtained, and the temperature inside the pot can be monitored in real time to see if it exceeds the rice grain gelatinization temperature (approximately 78°C). Once the temperature reaches the target, the timer is continuously run and the duration of the gelatinization temperature is recorded.

[0131] For example, the pre-depression adjustment model can be a deep learning model based on neural networks. The pre-depression adjustment model can be trained by the sample gelatinization temperature duration, sample pre-depression time period, sample pre-depression speed value, sample adjustment pre-depression time period, and sample adjustment pre-depression speed value.

[0132] For example, in the cooking of rice porridge, when gelatinization is monitored to last for 15 minutes, the pre-depression adjustment model can extend the pre-depression time period by 30% and reduce the pre-depression rate value by 20%, thus obtaining the adjusted pre-depression time period and the sample adjusted pre-depression rate value.

[0133] S420. When the heating temperature is lower than the gelatinization temperature, in response to the pressure relief command, pressure is relieved at the maximum safe pressure relief rate during the pre-pressure relief period before the pressure relief rate increases. When the heating temperature is greater than or equal to the gelatinization temperature, the product of the pre-pressure relief period and the pressure relief time adjustment factor is determined as the adjustment pre-pressure relief period. In response to the pressure relief command, during the adjustment pre-pressure relief period before the pressure relief rate increases, a pre-pressure relief process is performed by increasing the pressure relief rate to the adjustment pre-pressure relief rate value, followed by pressure relief according to the adjustment pressure relief control curve.

[0134] In this implementation, when responding to a pressure relief command, a differentiated pressure relief strategy can be executed based on the temperature status. When the heating temperature inside the pot is lower than the gelatinization temperature, the pre-pressure relief stage can be skipped and the pressure relief operation can be performed directly at the maximum safe pressure relief rate, making full use of the safe pressure relief capacity to achieve the effect of rapid pressure relief.

[0135] For example, when processing vegetable soup that has not reached the gelatinization temperature, the system will trigger a rapid pressure relief mode if it detects that the temperature is below the gelatinization point, and the valve will open directly at the safe upper limit speed.

[0136] In this implementation, when the heating temperature inside the pot reaches or exceeds the gelatinization temperature, an adjusted pre-pressure relief process can be executed. First, during the pre-pressure relief adjustment period, the pre-pressure relief rate value is adjusted to perform the pre-pressure relief operation, and then the process smoothly transitions to the main pressure relief control curve to perform subsequent pressure relief.

[0137] For example, after the rice porridge has fully gelatinized, the initial pressure can be released at a low rate (e.g., 60% of the baseline value) during a 4-minute pre-depressurization period, and then switched to the main depressurization curve. This staged operation avoids splashing of the gelatinized liquid caused by a sudden drop in pressure.

[0138] The beneficial effects of the above implementation method are that the pressure relief strategy can be accurately switched through gelatinization state detection, effectively avoiding abnormal gushing of gelatinized liquid during the pressure relief process and ensuring the stable execution of the pressure relief process; the adoption of a graded pressure relief control method can maintain the safety boundary when dealing with different thermodynamic states, improving the processing capacity for high-viscosity cooking materials and the reliability of equipment operation.

[0139] This application also provides a cooking pressure relief parameter dynamic adjustment system based on user data optimization, including a unit for performing the method described in any of the preceding claims.

[0140] Figure 7A schematic diagram of the logical structure of a user data-optimized dynamic adjustment system for cooking pressure relief parameters provided in this application embodiment is shown below. Figure 7 As shown, the system 1 of this embodiment includes a processing unit 11, a storage unit 12, and a transceiver unit 13. The processing unit 11 is used to process data, the storage unit 12 is used to store data, and the transceiver unit 13 is used to send and receive data. The processing unit 11, the storage unit 12, and the transceiver unit 13 cooperate with each other to implement the above-described method. The beneficial effects of the embodiments of this application have been described in the above-described method and will not be repeated here.

[0141] It should be noted that the information interaction and execution process between the above-mentioned devices / units are based on the same concept as the method embodiments of this application. For details on their specific functions and technical effects, please refer to the method embodiments section, and they will not be repeated here.

[0142] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional units and modules is merely an example. In practical applications, the above functions can be assigned to different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiments 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. Furthermore, the specific names of the functional units and modules are only for easy differentiation and are not intended to limit the scope of protection of this application. The specific working process of the units and modules in the above system can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0143] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, all or part of the processes in the methods of the above embodiments of this application can be implemented by a computer program instructing related hardware. The computer program can be stored in a computer-readable storage medium, and when executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which can be in the form of source code, object code, executable files, or certain intermediate forms. The computer-readable medium can include at least: any entity or device capable of carrying computer program code to a photographing device / terminal device, a recording medium, a computer memory, a read-only memory (ROM), a random access memory (RAM), an electrical carrier signal, a telecommunication signal, and a software distribution medium. Examples include USB flash drives, portable hard drives, magnetic disks, or optical disks. In some jurisdictions, according to legislation and patent practice, computer-readable media cannot be electrical carrier signals or telecommunication signals.

[0144] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail or recorded in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0145] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of this application.

[0146] In the embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For instance, the division of modules or units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between apparatuses or units may be electrical, mechanical, or other forms.

[0147] 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 network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0148] The above-described embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application, and should all be included within the protection scope of this application.

Claims

1. A method for dynamically adjusting cooking pressure relief parameters based on user data optimization, characterized in that, The method includes: The system acquires information about the ingredients being cooked in the electric pressure cooker during the cooking process, and also acquires pressure relief adjustment parameters based on user feedback during the cooking process. The ingredient information includes information about viscous ingredients, and the pressure relief adjustment parameters include information on the number of manual pressure relief attempts and the pressure relief speed adjustment. The system obtains the pressure relief control curve corresponding to the cooking ingredients information from the pressure relief control database; determines the adjustment of the pressure relief control curve based on the cooking ingredients information, pressure relief adjustment parameters, and pressure relief control curve; and controls the electric pressure cooker to relieve pressure during the cooking process corresponding to the cooking ingredients information based on the adjusted pressure relief control curve. Obtain the pressure relief rate rise time period in the pressure relief control curve; obtain information on the number of times pressure relief and unblocking are reported by the user during the cooking process; and obtain information on the particle size of the cooked food reported by the user during the electric pressure cooker cooking process. Using a pulse pressure relief control model, the number of pulse pressure reliefs and the first pulse pressure relief rate are determined based on the information on the number of pressure reliefs and the particle size information of the cooking ingredients. During the period when the pressure relief rate increases, a pulse pressure relief process is added with a pressure relief rate equal to the first pulse pressure relief rate and a number equal to the number of pulse pressure reliefs.

2. The method as described in claim 1, characterized in that, Based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, determine and adjust the pressure relief control curve, including: By using the pressure relief control database, the viscosity factor corresponding to the viscous ingredients in the cooking ingredient information is obtained; the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve is obtained; where the viscosity factor is less than 1, the horizontal axis of the pressure relief control curve is time, and the vertical axis of the pressure relief control curve is the pressure inside the electric pressure cooker. The product of the viscosity factor and the maximum pressure relief value is determined as the maximum pressure relief value corresponding to the start of pressure relief in the pressure relief control curve, thus obtaining the adjusted pressure relief control curve.

3. The method as described in claim 2, characterized in that, Based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, the adjustment of the pressure relief control curve is determined, which also includes: Using the pressure relief adjustment model, the pressure relief time adjustment value is determined based on the viscosity factor and the number of manual pressure relief times in the pressure relief adjustment parameters; the pressure relief start time value corresponding to the start of pressure relief in the pressure relief control curve is obtained; In the pressure relief control curve, the pressure relief start time value is advanced by the pressure relief time adjustment value to obtain the adjusted pressure relief control curve; the heating time of the electric pressure cooker is increased by the pressure relief time adjustment value.

4. The method as described in claim 3, characterized in that, Based on the cooking ingredient information, pressure relief adjustment parameters, and pressure relief control curve, the adjustment of the pressure relief control curve is determined, which also includes: Obtain the liquid level information inside the electric pressure cooker before heating begins; Using the pressure relief adjustment model, the pressure relief speed adjustment value is determined based on the liquid level information, viscosity factor, manual pressure relief frequency information, and pressure relief speed adjustment information in the pressure relief adjustment parameters. In the pressure relief control curve, the pressure relief speed adjustment value is adjusted to obtain the adjusted pressure relief control curve.

5. The method as described in claim 4, characterized in that, Adjusting the pressure relief rate of the pressure relief control curve by adjusting the pressure relief rate adjustment value yields the adjusted pressure relief control curve, including: When the pressure relief rate adjustment value is increased, obtain the safe pressure relief rate corresponding to the cooking ingredient information; Adjust the pressure relief rate of the pressure relief control curve to ensure that the maximum pressure relief rate of the pressure relief control curve is less than the safe pressure relief rate; smooth the pressure relief control curve to ensure that the maximum instantaneous pressure relief rate of the pressure relief control curve is less than the safe pressure relief rate; the slope of the pressure relief control curve corresponds to the pressure relief rate adjustment value.

6. The method as described in claim 5, characterized in that, The method further includes: Obtain the stable time period of the pressure relief rate in the pressure relief control curve; determine the second pulse pressure relief rate based on the particle size information of the cooking ingredients; During the stable pressure relief period, the pressure is increased to the second pulse pressure relief rate during the pulse pressure relief process.

7. The method as described in claim 6, characterized in that, The method further includes: Based on the pre-depressurization parameter database and the particle size information of the cooking ingredients, the pre-depressurization time period and the pre-depressurization speed value are determined. The pre-depressurization speed value is less than the initial depressurization speed of the depressurization speed increase period. The particle size information of the cooking ingredients corresponds to the maximum particle size of the cooking ingredients. When the particle size of the cooking ingredients corresponds to the larger particle size, the pre-depressurization time period is longer and the pre-depressurization speed value is smaller. The pre-depressurization process involves increasing the depressurization rate to the pre-depressurization rate value during the pre-depressurization period before the depressurization rate increases.

8. The method as described in claim 7, characterized in that, The method further includes: The maximum safe pressure release rate of the electric pressure cooker is obtained, as well as the heating temperature inside the electric pressure cooker and the gelatinization temperature corresponding to the cooking ingredients. The duration of the gelatinization temperature after the heating temperature inside the electric pressure cooker reaches the gelatinization temperature is also obtained. Based on the gelatinization temperature duration, the pre-pressure release time period, and the pre-pressure release rate value, the pre-pressure release time period and the pre-pressure release rate value are determined using the pre-pressure release adjustment model. When the heating temperature is lower than the gelatinization temperature, in response to the pressure relief command, pressure is relieved at the maximum safe pressure relief rate during the pre-pressure relief period before the pressure relief rate increases. When the heating temperature is greater than or equal to the gelatinization temperature, the product of the pre-pressure relief period and the pressure relief time adjustment factor is determined as the adjustment pre-pressure relief period. In response to the pressure relief command, during the adjustment pre-pressure relief period before the pressure relief rate increases, a pre-pressure relief process is performed with the pressure relief rate increased to the adjustment pre-pressure relief rate value, followed by pressure relief according to the adjustment pressure relief control curve.

9. A dynamic adjustment system for cooking pressure relief parameters based on user data optimization, characterized in that, Includes a unit for performing the method according to any one of claims 1 to 8.

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