Control method of cooking equipment, cooking equipment and computer storage medium

Abstract

The invention provides a control method of cooking equipment, the cooking equipment and a computer storage medium, and the control method of the cooking equipment comprises the steps: responding to the cooking starting of the cooking equipment, carrying out heating according to preset heating power information, starting cooking duration timing, and obtaining the pressure value in a pot of the cooking equipment; in response to the situation that the pressure value in the pot is larger than or equal to the boosting pressure threshold value, the current cooking duration is obtained to serve as the heating duration of the cooking equipment in the temperature rising stage; determining food quantity information of the cooking equipment based on the heating duration; and cooking based on the food amount information. In this way, the problem of pressure overshoot of the cooking equipment can be solved, and the cooking effect and the cooking efficiency are improved.

Description

Technical Field

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

[0002] In today's society, cooking appliances such as electric pressure cookers have become essential household appliances. To meet market demand for high-power, fast cooking, cooking devices are becoming increasingly powerful. However, this increased power can lead to pressure overshoot during cooking (especially when cooking with small amounts of water) due to the thermal inertia of the heating mechanism.

[0003] To address this issue, related technologies use temperature sensors to detect cooking temperature and determine food quantity based on the cooking temperature rise time. Different heating powers are then applied to different food quantities. However, this inability to accurately identify food quantity based on cooking temperature can lead to misjudgment of food quantity, ultimately resulting in pressure overshoot, poor cooking results, and low cooking efficiency. Summary of the Invention

[0004] The present application provides a control method for a cooking device, a cooking device, and a computer storage medium to solve the pressure overshoot problem of the cooking device and improve cooking effects and cooking efficiency.

[0005] To address the above technical issues, the present application provides a method for controlling a cooking device. The method includes: in response to the cooking device starting cooking, heating with preset heating power information, starting a cooking timer, and obtaining a pressure value within the cooking pot of the cooking device; in response to the pressure value within the cooking pot being greater than or equal to a boost pressure threshold, obtaining a current cooking time as the heating time of the cooking device during the heating phase; determining food quantity information of the cooking device based on the heating time; and performing cooking operations based on the food quantity information.

[0006] Among them, obtaining the food quantity information corresponding to the heating time includes: obtaining the initial cooking temperature of the cooking device in response to the start of cooking of the cooking device; obtaining the selected food quantity information corresponding to the initial cooking temperature; and obtaining the food quantity information corresponding to the heating time from the selected food quantity information.

[0007] Among them, obtaining the food quantity information corresponding to the heating time includes: obtaining the initial cooking temperature of the cooking device in response to the start of cooking of the cooking device; obtaining compensation information corresponding to the initial cooking temperature; obtaining the initial food quantity information corresponding to the heating time; and obtaining the food quantity information corresponding to the heating time based on the initial food quantity information and the compensation information.

[0008] Among them, cooking work based on food quantity information includes: in response to the cooking device entering the boosting stage, determining heating power information based on the food quantity information and the pressure value in the pot after the cooking device enters the boosting stage, and heating based on the heating power information.

[0009] Among them, the heating power information is determined based on the food amount information and the pressure value in the pot after entering the boosting stage, and heating is performed based on the heating power information, including: in response to the pressure value in the pot after entering the boosting stage being less than the pressure holding pressure threshold, the heating power information of the boosting stage is determined based on the food amount information and the pressure holding pressure threshold, and heating is performed based on the heating power information of the boosting stage.

[0010] Among them, the heating power information includes the heating power modulation ratio. The heating power information of the boosting stage is determined based on the food amount information and the pressure holding pressure threshold, and heating is performed based on the heating power information of the boosting stage, including: obtaining the heating power modulation ratio corresponding to the food amount information and the pressure holding pressure threshold, and heating based on the heating power modulation ratio.

[0011] Among them, determining the heating power information based on the food quantity information and the pressure holding pressure threshold, and performing heating based on the heating power information includes: in response to the pressure value in the pot after entering the pressure boosting stage being greater than or equal to the pressure holding pressure threshold, obtaining the heating power information of the pressure holding stage based on the food quantity information and the pressure holding pressure threshold, and performing heating based on the heating power information of the pressure holding stage.

[0012] Among them, heating is performed based on the heating power information of the pressure holding stage, including: obtaining the working time of the pressure holding stage; in response to the working time being less than the pressure holding time threshold, heating is performed based on the heating power information of the pressure holding stage; in response to the working time being greater than or equal to the pressure holding time threshold, cooking is ended.

[0013] Among them, in response to the working time being less than the pressure holding time threshold, heating is performed based on the heating power information of the pressure holding stage, including: in response to the working time being less than the pressure holding time threshold, determining whether the pressure value in the pot of the cooking device is within a preset range; in response to the pressure value in the pot of the cooking device not being within the preset range, heating is performed based on the heating power information of the pressure holding stage.

[0014] The cooking device includes a cooking mechanism, and the control method further includes: obtaining displacement information of the cooking mechanism through a displacement sensor; and obtaining a pressure value in a pot of the cooking device based on the displacement information.

[0015] In order to solve the above technical problems, the present application further provides a computer storage medium, wherein program instructions are stored on the computer storage medium, and the program instructions are executed by a processor to implement the control method of the above cooking device.

[0016] The present application provides the following beneficial effects: The cooking device control method provided herein obtains the cooking time from the start of cooking to the point when the pressure inside the cooking device is greater than or equal to the boost pressure threshold, i.e., the heating time during the heating phase of the cooking device. Based on this heating time, the cooking device determines the amount of food inside the cooking device, and performs subsequent cooking operations based on this food amount information. In this manner, during the boost phase and subsequent cooking phases, the cooking device performs cooking based on the food amount information, thereby alleviating problems such as pressure overshoot, poor cooking results, and low cooking efficiency caused by a mismatch between food amount information and heating power. Furthermore, compared to existing methods that use the cooking temperature ramp-up time to determine food amount information, the present application utilizes the pot pressure to determine the heating time, and based on this heating time, determines the food amount information. The pot pressure detection is unaffected by the heating power, heating time, cold air inside the pot, and other factors, thereby improving the accuracy of food amount information determination. Therefore, the present application can resolve the pressure overshoot problem in cooking devices and improve cooking results and efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0017] In order to more clearly illustrate the technical solutions in the embodiments of the present application, the following briefly introduces the drawings required for describing the embodiments. Obviously, the drawings described below are only some embodiments of the present application. For those skilled in the art, other drawings can be obtained based on these drawings without inventive efforts. Among them:

[0018] Figure 1 This is a flow chart of an embodiment of a control method for a cooking device of the present application;

[0019] Figure 2 yes Figure 1 A schematic flow chart of an embodiment of step S13 in the embodiment;

[0020] Figure 3 yes Figure 1 A schematic flow chart of another embodiment of step S13 in the embodiment;

[0021] Figure 4 This is a flow chart of an embodiment of heating based on heating power information in the pressure holding stage of the present application;

[0022] Figure 5 This is a flow chart of another embodiment of the control method for the cooking device of the present application;

[0023] Figure 6 This is a structural diagram of an embodiment of the cooking device of the present application;

[0024] Figure 7 It is a structural diagram of an embodiment of the computer storage medium of the present application. DETAILED DESCRIPTION

[0025] The following will be combined with the drawings in the embodiments of this application to clearly and completely describe the technical solutions in the embodiments of this application. Obviously, the embodiments described are only part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without making creative efforts are within the scope of protection of this application.

[0026] It should be noted that if the embodiments of the present application involve directional indications (such as up, down, left, right, front, back, etc.), the directional indications are only used to explain the relative position relationship, movement status, etc. between the various components under a certain specific posture (as shown in the accompanying drawings). If the specific posture changes, the directional indications will also change accordingly.

[0027] In addition, if there are descriptions involving "first", "second", etc. in the embodiments of the present application, the descriptions of "first", "second", etc. are only for descriptive purposes and cannot be understood as indicating or implying their relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of such features. In addition, the technical solutions between the various embodiments can be combined with each other, but they must be based on the fact that they can be implemented by ordinary technicians in this field. When the combination of technical solutions is contradictory or cannot be implemented, it should be deemed that such a combination of technical solutions does not exist and is not within the scope of protection required by this application.

[0028] In today's society, cooking appliances such as electric pressure cookers have become essential household appliances. To meet market demand for high-power, fast cooking, cooking devices are becoming increasingly powerful. However, this increased power can lead to pressure overshoot during cooking (especially when cooking with small amounts of water) due to the thermal inertia of the heating mechanism.

[0029] To address this issue, the relevant technology adopts a segmented heating method. In the initial heating stage, moderate power is used for heating. Then the cooking temperature is detected by a temperature sensor. The amount of food is determined based on the heating time of the cooking temperature. Then, different power levels are used for heating according to different amounts of food.

[0030] However, during the long-term research and development process, the inventors of this application discovered that it is impossible to use high-power heating for a long time in the early stage of heating up, which increases the time of the early preheating stage, sacrifices the cooking speed of the product, and reduces the user experience. Moreover, if the cooking temperature is the bottom temperature, the bottom temperature change trend of different food amounts is relatively small, and it is impossible to accurately determine the food amount, which is easy to cause misjudgment or sacrifice the cooking speed. If the cooking temperature is the upper cover temperature, in the first case, the target temperature corresponding to the heating time is set to a higher value (such as 85°C, 90°C). At this time, pressure will be generated in the pot, but there will also be cold air. High-power heating is not conducive to the discharge of cold air, which will affect the subsequent pressure cooking process. In the second case, the target temperature corresponding to the heating time is set to a lower value (such as 60°C, 65°C). At this time, the time from the lower temperature to the higher temperature is relatively short, that is, the time for high-power heating is relatively short, and the contribution to shortening the entire cooking process time is relatively small, sacrificing the cooking speed.

[0031] To this end, the present application proposes a cooking device control method, a cooking device, and a computer storage medium.

[0032] The cooking stages of the cooking device provided in this application include an early cooking stage, a pressure increasing stage, and a late cooking stage. The embodiment of this application is described as an example in which the early cooking stage only includes a heating stage and the late cooking stage only includes a pressure maintaining stage.

[0033] This application first proposes a control method for a cooking device, such as Figure 1 As shown, Figure 1 This is a flow chart of an embodiment of a control method for a cooking device of the present application. The control method of this embodiment specifically includes the following steps:

[0034] Step S11: In response to the cooking start of the cooking device, heating is performed with preset heating power information, cooking time is started, and the pressure value in the pot of the cooking device is obtained.

[0035] After the cooking device is turned on, the timing is started to obtain the cooking time and the pressure value in the pot of the cooking device is obtained in real time.

[0036] Optionally, the cooking device includes a cooking mechanism. In this embodiment, the displacement information of the cooking mechanism can be obtained by a displacement sensor, and the pressure value in the pot of the cooking mechanism can be obtained based on the displacement information.

[0037] The cooking device further includes a displacement detection component for obtaining displacement information of the cooking device.

[0038] Specifically, the cooking mechanism includes at least an inner pot, a pot cover, and a heating mechanism. The displacement detection component can be set to the displacement information of the inner pot, the pot cover or the heating mechanism, and the control mechanism obtains the pressure value in the pot of the cooking mechanism based on the displacement information.

[0039] A preset relationship between displacement information and pressure value can be preselected and stored in the control mechanism.

[0040] The principle of pressure detection by displacement detection parts: By using displacement sensors to detect the elastic displacement of internal components of the product, the pressure inside the product is calculated through the corresponding linear relationship.

[0041] This embodiment determines a preset relationship between the pressure value and the displacement information and stores it in the control mechanism. During the cooking process, the control mechanism obtains the displacement information obtained by the displacement detection amount, and based on the preset relationship, it can obtain the corresponding pressure value in the pot. This can realize stepless pressure detection and control of the cooking equipment, improve the control accuracy of the cooking equipment, improve the cooking effect, and enhance the user experience.

[0042] Of course, in other embodiments, a pressure sensor may be provided in the inner pot to obtain the pressure value in the pot of the cooking device through the pressure sensor.

[0043] The preset heating power information includes heating at full power or a preset power ratio. The preset power ratio may be greater than 1 / 2, or greater than 2 / 3, etc., and may be set based on actual cooking needs.

[0044] Utilize full power or a larger preset power adjustment ratio for heating to increase the heating power in the heating stage, improve the cooking efficiency in the heating stage, and thus improve the cooking efficiency of the cooking device.

[0045] Step S12: In response to the pressure value in the pot being greater than or equal to the boost pressure threshold, the current cooking time is obtained as the heating time of the cooking device in the heating stage.

[0046] When the pressure value in the pot is greater than or equal to the boost pressure threshold, it is determined that the cooking device has entered the boost stage; among them, the boost pressure threshold is used to determine the early cooking stage, such as the pressure value at the end of the heating stage and the beginning of the boost stage. Its size range can be 0-70kPa, and the specific size can be adjusted based on cooking requirements, such as taste, type of ingredients, local atmospheric pressure, etc.

[0047] In response to entering the pressure boost phase, food quantity information of the cooking device is obtained, wherein the food quantity information may be total quantity information of the cooking object, or initial water quantity information in the cooking object, etc.

[0048] The current cooking time is the time between when cooking starts, that is, the moment when the heating phase enters, and the moment when the pressure rise phase is added, that is, the heating time in the heating phase.

[0049] The control mechanism of the cooking device determines that the cooking device enters the pressure boosting stage based on the pressure in the pot and the pressure boosting threshold, and obtains the food amount information of the cooking device.

[0050] Step S13: determining food quantity information of the cooking device based on the heating time.

[0051] Optionally, in one embodiment, the food quantity information includes a water level, and the water level of the cooking device can be determined based on the heating duration. Specifically, when the cooking device is started, i.e., when it enters the heating phase, the control mechanism records the start time of the heating phase and periodically obtains the pressure value within the pot in real time. When the pressure value within the pot is greater than or equal to the pressure boost threshold, the cooking device determines that the heating phase has ended and enters the pressure boost phase, and records the end time of the heating phase. When the cooking device enters the pressure boost phase, the control mechanism calculates the difference between the end time and the start time of the heating phase as the heating duration of the heating phase; the control mechanism then determines the water level of the cooking device based on the heating duration.

[0052] The control mechanism may pre-store a plurality of first mapping relationships between heating durations and water levels, and the control mechanism may obtain the water level corresponding to the heating duration based on the first mapping relationship.

[0053] In one application scenario, the first mapping relationship is shown in Table 1. If the heating time in the temperature rising stage is within the range [0, 200), the control mechanism obtains the water level of the cooking mechanism as 1, and so on.

[0054] Table 1

[0055]

[0056] In other application scenarios, at least one of the heating time, water level, and the first mapping relationship between the two can be adjusted based on actual cooking needs. For example, the division of heating time and water level in Table 1 can be adjusted according to the actual product situation.

[0057] In another embodiment, when the cooking device is turned on and enters the heating stage, the control mechanism can set the stored water level to the initial water level, such as to zero, so that the control mechanism recognizes the water level as the initial water level, that is, the subsequent control process will not be performed when the initial water level is not updated by the actual water level, and subsequent cooking will not be performed when the water level information fails to be obtained, thereby improving cooking safety.

[0058] Alternatively, in another embodiment, the Figure 2 The method shown obtains food quantity information corresponding to the heating time. The method of this embodiment includes steps S21 to S23.

[0059] Step S21: in response to the cooking start of the cooking device, obtaining the initial cooking temperature of the cooking device.

[0060] Step S22: Acquire the quantity information of the food to be selected corresponding to the initial cooking temperature.

[0061] Step S23: Acquire food quantity information corresponding to the heating time from the food quantity information to be selected.

[0062] Step S21 and step S23 are introduced together: the cooking device is provided with a temperature sensor. After the cooking device starts cooking, the temperature sensor obtains the initial cooking temperature of the cooking device; the control mechanism can pre-store multiple cooking temperatures, multiple groups of to-be-selected food quantity information, and a mapping relationship between the cooking temperature and the to-be-selected food quantity information; based on the mapping relationship, the control mechanism obtains a group of to-be-selected food quantity information (including at least one food quantity information) corresponding to the initial cooking temperature from the multiple groups of to-be-selected food quantity information, and then obtains the food quantity information corresponding to the heating time from the group of to-be-selected food quantity information.

[0063] This embodiment further obtains food quantity information based on the initial cooking temperature of the cooking device, which can reduce the problem of poor accuracy in judging food quantity information due to differences in the initial cooking temperature of the cooking device. Therefore, this embodiment can better solve the pressure overshoot problem of the cooking device and can further improve the cooking effect and cooking efficiency.

[0064] Alternatively, in another embodiment, the Figure 3 The method shown obtains food quantity information corresponding to the heating time. The method of this embodiment includes steps S31 to S34.

[0065] Step S31: in response to the cooking start of the cooking device, obtaining the initial cooking temperature of the cooking device.

[0066] Step S32: Acquire compensation information corresponding to the initial cooking temperature.

[0067] Step S33: Acquire initial food quantity information corresponding to the heating time.

[0068] Step S34: Acquire the food amount corresponding to the heating time based on the initial food amount information and the compensation information.

[0069] Step S31 and step S34 are introduced together: the cooking device is provided with a temperature sensor. After the cooking device starts cooking, the temperature sensor obtains the initial cooking temperature of the cooking device; the control mechanism can pre-store multiple cooking temperatures, multiple compensation information, and a mapping relationship between the cooking temperature and the compensation information; the control mechanism can also pre-store multiple heating times, initial food quantity information, and a mapping relationship between the heating time and the initial food quantity information; the control mechanism obtains the initial food quantity information corresponding to the initial cooking temperature based on the mapping relationship between the cooking temperature and the compensation information, and obtains the initial food quantity information corresponding to the heating time based on the mapping relationship between the heating time and the initial food quantity information, and finally obtains the food quantity information corresponding to the heating time based on the initial food quantity information and the compensation information.

[0070] For example, the food quantity information includes the water quantity. If the initial food quantity information corresponding to the heating time of the current cooking process is determined to be an initial water quantity of 400 ml, and the compensation water quantity corresponding to the initial cooking temperature is 20 ml, then the water quantity corresponding to the heating time can be determined to be 420 ml, which is the sum of the initial water quantity and the compensation water quantity.

[0071] This embodiment further obtains food quantity information based on the initial cooking temperature of the cooking device, which can reduce the problem of poor accuracy in judging food quantity information due to differences in the initial cooking temperature of the cooking device. Therefore, this embodiment can better solve the pressure overshoot problem of the cooking device and can further improve the cooking effect and cooking efficiency.

[0072] Step S14: Cooking is performed based on the food quantity information.

[0073] The control mechanism controls the operation of the cooking mechanism of the cooking device based on the food amount information.

[0074] This embodiment uses food quantity information to cook during the pressure-raising and subsequent cooking stages of the cooking device. This can alleviate issues such as pressure overshoot, poor cooking results, and low cooking efficiency caused by a mismatch between food quantity information and heating power. Furthermore, compared to existing methods that use the cooking temperature rise time to determine food quantity information, this embodiment uses the pressure within the pot to determine the heating time, and then determines the food quantity information based on this heating time. The detection of the pot pressure is unaffected by factors such as heating power, heating time, and the presence of cold air within the pot, thereby improving the accuracy of food quantity information determination. Therefore, this embodiment can address the issue of pressure overshoot in cooking devices and improve cooking results and efficiency.

[0075] Furthermore, since the heating power information of the boosting stage and the subsequent cooking stage is set based on the food amount information and the pressure holding pressure threshold, the heating power of the early cooking stage is not restricted by the boosting stage and the subsequent cooking stage. Therefore, this embodiment can increase the heating power of the early cooking stage, improve the cooking efficiency of the early cooking stage, and thus improve the cooking efficiency of the cooking equipment.

[0076] Optionally, this embodiment obtains the pressure value in the pot after the cooking device enters the boost stage in response to the cooking device entering the boost stage, and determines the heating power information based on the food amount information and the cooking device entering the boost stage, and performs heating based on the heating power information.

[0077] In response to the pressure value in the pot being greater than or equal to the boost pressure value, it is determined that the cooking device enters the boost stage.

[0078] During the pressure-raising phase, the control mechanism continues to (periodically) obtain the pressure value within the cooking device's pot in real time and compares it with the holding pressure threshold. If the pressure value is less than the holding pressure threshold, the control mechanism determines that the cooking device is still in the pressure-raising phase. Based on the food quantity information and the holding pressure threshold, the control mechanism then determines heating power information for the pressure-raising phase and uses this determined heating power information to control the heating mechanism of the cooking device to perform heating. In other words, during the pressure-raising phase, the control mechanism can periodically determine the heating power information for the pressure-raising phase and control the heating mechanism to periodically perform heating based on this heating power information, thereby improving control accuracy.

[0079] Among them, the holding pressure threshold is used to determine the end of the boost phase and the pressure value at which the subsequent cooking phase, such as the holding phase, begins. Its value can range from 10 to 120 kPa, and the specific value can be adjusted based on cooking requirements, such as taste, type of ingredients, local atmospheric pressure, etc.

[0080] In this embodiment, the heating power information during the boost phase is determined based on food quantity information and the holding pressure threshold. This heating power is compatible with these information, mitigating pressure overshoot during the boost phase caused by insufficient food quantity or excessive heating power. Furthermore, because the heating power information during the boost phase is set based on food quantity information and the holding pressure threshold, the heating power during the early cooking phase is not limited by the boost phase. Therefore, this embodiment can increase the heating power during the early cooking phase, improving cooking efficiency during this phase and, consequently, the cooking efficiency of the cooking device.

[0081] Optionally, the heating power information in the boosting stage includes a heating power modulation ratio, the heating power modulation ratio corresponding to the food amount information and the pressure holding pressure threshold is obtained, and heating is performed based on the heating power modulation ratio.

[0082] For example, the food quantity information includes the water level. The control mechanism pre-stores multiple sets of second mapping relationships between water levels, pressure holding thresholds, and heating power regulation ratios. The control mechanism obtains the heating power regulation ratio corresponding to the real-time water level and pressure holding threshold based on the second mapping relationship.

[0083] In one application scenario, the second mapping relationship is shown in Table 2. If the pressure holding threshold in the boosting stage is 40 and the water level is 1, the control mechanism obtains the heating power adjustment ratio of the cooking mechanism in the boosting stage as 5 / 16, and so on.

[0084] Table 2

[0085]

[0086]

[0087] In other application scenarios, at least one of the water volume information, holding pressure threshold, heating power adjustment ratio, and the second mapping relationship can be adjusted based on actual cooking needs. For example, the division of water volume levels, holding pressure threshold, and heating power adjustment ratio in Table 2 can be adjusted based on actual product needs.

[0088] In other embodiments, the heating power information during the boost phase may include a power value.

[0089] Optionally, in response to the pressure value in the pot after entering the pressure boosting stage being greater than or equal to the pressure holding pressure threshold, the heating power information of the pressure holding stage is obtained based on the food amount information and the pressure holding pressure threshold, and heating is performed based on the heating power information of the pressure holding stage.

[0090] If the pressure value within the pot is greater than or equal to the holding pressure threshold, the control mechanism determines that the pressure-increasing phase ends and the holding pressure phase begins. During the holding pressure phase, the control mechanism periodically obtains the pressure value within the cooking device in real time (periodically). Based on the food quantity information and the holding pressure threshold, the control mechanism determines the heating power information for the holding pressure phase. Based on this heating power information, the control mechanism controls the heating mechanism of the cooking device to perform heating. In other words, during the holding pressure phase, the control mechanism periodically determines the heating power information for the holding pressure phase and controls the heating mechanism to periodically perform heating based on this heating power information, thereby improving control accuracy.

[0091] The heating power information of the pressure holding stage of this embodiment is determined based on the food amount information and the pressure holding pressure threshold. The heating power information is adapted to the food amount information and the pressure holding pressure threshold, and can improve the pressure overshoot problem caused by insufficient food amount or excessive heating power during the pressure holding stage.

[0092] Optionally, the heating power information during the pressure holding stage includes a heating power modulation ratio. The control mechanism pre-stores a third mapping relationship between multiple sets of food quantity information, pressure holding pressure threshold, and heating power modulation ratio. The control mechanism obtains the heating power modulation ratio corresponding to the real-time food quantity information and the pressure value in the pot based on the third mapping relationship.

[0093] In one application scenario, the food quantity information includes the water level. The above mapping relationship is shown in Table 3. The holding pressure threshold is 40 and the water level is 1. The control mechanism obtains the heating power adjustment ratio of 3 / 16 in the holding pressure stage of the cooking mechanism, and so on.

[0094] Table 3

[0095]

[0096] In other application scenarios, at least one of the water volume information, the holding pressure threshold, the heating power adjustment ratio, and the third mapping relationship can be adjusted based on actual cooking needs. For example, the division of water volume levels, holding pressure thresholds, and heating power adjustment ratios in Table 3 can be adjusted based on actual product needs.

[0097] In other embodiments, the heating power information during the holding phase may include a power value.

[0098] Optionally, this embodiment can utilize Figure 4 The method shown implements the above-mentioned step of heating based on the heating power information in the pressure holding stage. The control method of this embodiment includes steps S41 to S43.

[0099] Step S41: Obtain the working time of the pressure holding stage.

[0100] When the control mechanism determines that the pressure value in the pot is greater than or equal to the holding pressure value, that is, the pressure increase phase ends and the pressure holding phase begins, the control mechanism records the start time of the pressure holding phase. During the pressure holding phase, the control mechanism obtains the pressure value in the pot of the cooking device in real time (periodically) and calculates the working time of the pressure holding phase based on the start time of the pressure holding node.

[0101] Step S42: In response to the working time being less than the holding time threshold, heating is performed based on the heating power information of the holding stage.

[0102] If the working time of the pressure holding stage is less than the pressure holding time threshold, the control mechanism performs heating based on the heating working information of the pressure holding stage determined above.

[0103] Among them, the pressure holding time threshold refers to the duration of the preset pressure maintenance stage, which can vary according to the cooking function, cooking requirements, type of ingredients, taste, etc., and is generally set at 0-4h.

[0104] Optionally, in response to the working time being less than the pressure holding time threshold, it is determined whether the pressure value in the pot is within a preset range; in response to the pressure value in the pot not being within the preset range, heating is performed based on the heating power information of the pressure holding phase. In response to the pressure value in the pot being within the preset range, step S41 is continued.

[0105] Step S43: In response to the working time being greater than or equal to the pressure holding time threshold, cooking is terminated.

[0106] If the working time of the pressure holding stage is greater than or equal to the pressure holding time threshold, the control mechanism determines that the cooking is finished, and controls the heating mechanism to stop heating, etc., to end the cooking.

[0107] If the working time of the pressure holding stage is greater than the pressure holding time threshold, step S41 is continued.

[0108] During the pressure-holding stage, the control mechanism obtains the pressure value inside the pot of the cooking device in real time, and compares the pressure value inside the pot with the pressure-holding pressure threshold. If the pressure value inside the pot is less than the pressure-holding pressure threshold, the control mechanism determines that the cooking device is still in the pressure-holding stage, and then determines the heating power information of the pressure-holding stage based on the water amount information and the pressure value inside the pot, and uses the determined heating power information to control the heating mechanism of the cooking device to heat, and ends cooking when the working time in the pressure-holding stage is greater than the pressure-holding time threshold.

[0109] In another embodiment, in response to the pressure in the pot being less than the boost pressure threshold, heating is performed using a preset heating power. Specifically, before entering the boost phase, i.e., in the early cooking phase, such as the temperature rise phase, heating is performed using the preset heating power. The preset heating power includes heating at full power or a preset power modulation ratio. In this embodiment, heating during the boost phase and the late cooking phase can be described in the above embodiments.

[0110] Among them, the preset power adjustment ratio can be greater than 1 / 2, or greater than 2 / 3, etc., and can be set based on actual cooking needs.

[0111] Because the heating power information of the boosting stage and the subsequent cooking stage is set based on the food amount information and the pressure value in the pot, the heating power of the heating stage is not restricted by the boosting stage and the subsequent cooking stage. Therefore, full power or a larger preset power adjustment ratio can be used for heating to increase the heating power of the heating stage, improve the cooking efficiency of the heating stage, and thus improve the cooking efficiency of the cooking equipment.

[0112] In another embodiment, Figure 5 As shown, Figure 5It is a flow chart of another embodiment of the control method of the cooking device of the present application. After the cooking device starts cooking, the initial cooking temperature of the cooking device is obtained through the temperature sensor, the initial water level is set, and the timing t1 is started; the control mechanism also obtains the pressure value Pcur in the pot in real time, and compares the pressure value Pcur in the pot with the boost pressure threshold P0. If the pressure value Pcur in the pot is greater than or equal to the boost pressure threshold P0, it is determined that the temperature rise phase is over and the boost phase begins; if the pressure value Pcur in the pot is less than the boost pressure threshold P0, it is determined that the temperature rise phase is not over, and the heating mechanism is controlled to heat at a high power according to the h1 power ratio, and the timing t1 is continued until the pressure value Pcur in the pot is greater than or equal to the boost pressure threshold P0; when the pressure value Pcur in the pot is greater than or equal to the boost pressure threshold P0, the boost phase begins, the timing ends, and the pressure value Pcur in the pot is continued to be obtained in real time. The control mechanism determines the water level N according to the timing t1 and the initial cooking temperature, and determines the heating power ratio h2 of the boost phase according to the water level N and the pressure holding pressure threshold Ptarget, and controls the heating mechanism to heat according to h2; in the pressure holding phase, the control mechanism adjusts the pressure value Pcur in the pot to the high power ratio h2. cur is compared with the holding pressure threshold Ptarget. If the pressure value Pcur in the pot is less than the holding pressure threshold Ptarget, the control mechanism determines that the pressure boosting stage has not ended, and continues to determine the heating power adjustment ratio h2 of the pressure boosting stage according to the water level N and the holding pressure threshold Ptarget, and controls the heating mechanism to heat according to h2; if the pressure value Pcur in the pot is greater than or equal to the holding pressure threshold Ptarget, the control mechanism determines that the pressure boosting stage is over and the pressure holding stage begins. The control mechanism determines the heating power adjustment ratio h3 of the pressure holding stage according to the water level N and the holding pressure threshold Ptarget, controls the heating mechanism to heat according to h3, and starts timing t2; the control mechanism compares t2 with the holding pressure time threshold Ttarget. If t2 is greater than or equal to the holding pressure time threshold Ttarget, cooking is ended; if t2 is less than the holding pressure time threshold Ttarget, the control mechanism further determines whether the pressure value Pcur in the pot is maintained within the pressure range. If so, the timing t2 continues; if not, the heating mechanism is controlled to heat according to h3, and the timing t2 continues.

[0113] Optionally, when the real-time pressure is greater than the control pressure range, heating is stopped. When the real-time pressure is less than the control pressure range, heating is started.

[0114] Among them, the pressure value Pcur in the pot is the real-time pressure value in the pot of the cooking equipment, which can be 0-120kPa and can be obtained through a displacement sensor; t1 is the preset running time of the heating stage, which can be 0-1800s; the heating power adjustment ratio h1 is the preset heating power adjustment ratio of the heating stage, that is, the heating time of the heating mechanism in a heating cycle, which can be set according to actual needs, such as 9 / 16, that is, the heating mechanism heats for 9 seconds in a heating cycle of 16 seconds; the boost pressure threshold P0 is the preset water volume judgment end pressure, which can be 0-70kPa; water level N: cooking water level, which is determined according to the running time t1 of the heating stage; the pressure holding time threshold Ptarge t is the preset cooking pressure, which can be 10-120kPa; the heating power modulation ratio h2 is the preset heating power modulation ratio of the boosting stage, that is, the heating time of the heating mechanism within a heating cycle, which can be set according to actual needs, for example 9 / 16, that is, the heating mechanism heats for 9 seconds within a heating cycle of 16 seconds; the heating power modulation ratio h3 is the preset heating power modulation ratio of the holding stage, for example 9 / 16, that is, the heating mechanism heats for 9 seconds within a heating cycle of 16 seconds; the holding time threshold Ttarget is the preset holding stage time, which varies according to different functions and can be 0-4hr; t2 is the running time of the holding stage, which is used to determine whether the running time of the current holding stage meets the preset time.

[0115] Before cooking, the user selects a function, the control mechanism sets the above parameters, and then starts cooking.

[0116] The present application further proposes a cooking device. The cooking device of this embodiment includes a cooking mechanism and a control mechanism. The control mechanism is connected to the cooking mechanism to control the operation of the cooking mechanism.

[0117] Specifically, in response to the start of cooking by the cooking device, the control mechanism starts the cooking time timing and obtains the pressure value in the pot of the cooking device; in response to the pressure value in the pot being greater than or equal to the boost pressure threshold, the control mechanism obtains the current cooking time as the heating time of the cooking device in the heating stage, and determines the food quantity information of the cooking device based on the heating time, and controls the cooking mechanism to perform cooking based on the food quantity information.

[0118] This embodiment uses food quantity information to cook during the pressure-raising and subsequent cooking stages of the cooking device. This can alleviate issues such as pressure overshoot, poor cooking results, and low cooking efficiency caused by a mismatch between food quantity information and heating power. Furthermore, compared to existing methods that use the cooking temperature rise time to determine food quantity information, this embodiment uses the pressure within the pot to determine the heating time, and then determines the food quantity information based on this heating time. The detection of the pot pressure is unaffected by factors such as heating power, heating time, and the presence of cold air within the pot, thereby improving the accuracy of food quantity information determination. Therefore, this embodiment can address the issue of pressure overshoot in cooking devices and improve cooking results and efficiency.

[0119] Alternatively, as Figure 6 As shown, the cooking mechanism includes an inner pot 91, a pot cover 92, a heating mechanism, a displacement detection member 94, and an elastic diaphragm 95; the pot cover 92 is arranged on the cooking cavity of the inner pot 91; the heating mechanism is located at the bottom of the inner pot 91 and is used to heat the inner pot 91; the elastic diaphragm 95 is arranged below the heating mechanism and moves as the inner pot 91 moves up and down; the displacement detection member 94 is arranged corresponding to the elastic diaphragm 95 and is used to obtain the displacement of the elastic diaphragm 95.

[0120] The inner pot 91 can be displaced as the pressure in the cooking cavity changes, thereby driving the elastic diaphragm 95 to be displaced. The displacement detection part 94 can obtain the displacement of the elastic diaphragm 95 and can obtain the pressure condition in the cooking cavity of the inner pot 91 based on the displacement.

[0121] In other embodiments, the displacement detection member may also be provided corresponding to the inner pot, the pot cover or the heating mechanism to obtain the displacement of the inner pot, the pot cover or the heating mechanism.

[0122] Optionally, the displacement detection member 94 may include a displacement sensor, such as a potentiometer displacement sensor, a capacitive displacement sensor, or a linear displacement sensor, etc. The control mechanism may include a control chip, such as an MCU, etc., or a non-integrated circuit with control and data processing functions.

[0123] Optionally, the cooking device also includes: a temperature sensor connected to the control mechanism, used to obtain the initial cooking temperature of the cooking device, and the control mechanism can pre-store multiple cooking temperatures, multiple groups of to-be-selected food quantity information, and a mapping relationship between the cooking temperature and the to-be-selected food quantity information; based on the mapping relationship, the control mechanism obtains a group of to-be-selected food quantity information (including at least one food quantity information) corresponding to the initial cooking temperature from the multiple groups of to-be-selected food quantity information, and then obtains the food quantity information corresponding to the heating time from the group of to-be-selected food quantity information.

[0124] In another application scenario, the control mechanism can pre-store multiple cooking temperatures, multiple compensation information, and the mapping relationship between the cooking temperatures and the compensation information; the control mechanism can also pre-store multiple heating times, initial food quantity information, and the mapping relationship between the heating time and the initial food quantity information; the control mechanism obtains the initial food quantity information corresponding to the initial cooking temperature based on the mapping relationship between the cooking temperature and the compensation information, and obtains the initial food quantity information corresponding to the heating time based on the mapping relationship between the heating time and the initial food quantity information, and finally obtains the food quantity information corresponding to the heating time based on the initial food quantity information and the compensation information.

[0125] The temperature sensor can be arranged on the inner pot, the pot cover or the heating mechanism.

[0126] The control mechanism of this embodiment can also adopt the control method of the above embodiment to control the operation of the cooking mechanism, which will not be described in detail here.

[0127] This application further proposes a computer storage medium, such as Figure 7 As shown, Figure 7 1 is a schematic diagram of a computer storage medium according to an embodiment of the present invention. The computer storage medium 80 stores program instructions 81, which are executed by a processor to implement the control method described above.

[0128] The program instructions 81 may be formed into a program file and stored in the aforementioned storage medium in the form of a software product, so that an electronic device (which may be a personal computer, server, or network device, etc.) or a processor executes all or part of the steps of the various embodiments of the present application. The aforementioned storage medium includes: a USB flash drive, a mobile hard drive, a read-only memory (ROM), a random access memory (RAM), a magnetic disk, or an optical disk, etc., which can store program code, or a terminal device such as a computer, server, mobile phone, or tablet.

[0129] The computer storage medium 80 in this embodiment can be, but is not limited to, a USB flash drive, an SD card, a PD optical drive, a mobile hard drive, a large-capacity floppy drive, a flash memory, a multimedia memory card, a server, etc.

[0130] In one embodiment, a computer program product or computer program is provided, the computer program product or computer program including computer instructions stored in a computer storage medium. A processor of an electronic device reads the computer instructions from the computer storage medium and executes the computer instructions, causing the electronic device to perform the steps of each of the above method embodiments.

[0131] In addition, if the above functions are implemented as software functions and sold or used as independent products, they can be stored in a storage medium readable by a mobile terminal. That is, the present application also provides a storage device storing program data, which can be executed to implement the methods of the above embodiments. The storage device can be, for example, a USB flash drive, an optical disk, a server, etc. In other words, the present application can be embodied in the form of a software product, which includes a number of instructions for causing a smart terminal to execute all or part of the steps of the methods described in each embodiment.

[0132] Unlike existing methods, the cooking device control method provided in this application obtains the cooking time from the start of cooking to the point when the pressure inside the cooking device is greater than or equal to the boost pressure threshold—that is, the heating time during the heating phase. Based on this heating time, the cooking device determines the amount of food inside the cooking device, and performs subsequent cooking operations based on this food amount information. In this way, during the boost phase and subsequent cooking phases, the cooking device performs cooking based on food amount information, mitigating issues such as pressure overshoot, poor cooking results, and low cooking efficiency caused by a mismatch between food amount information and heating power. Furthermore, compared to existing methods that use the cooking temperature ramp-up time to determine food amount information, this application uses the pressure inside the cooking device to determine the heating time, and based on this heating time, determines food amount information. This detection of the pressure inside the cooking device is unaffected by factors such as the heating power, heating time, or cold air inside the cooking device, thereby improving the accuracy of food amount information determination. Therefore, this application can address the issue of pressure overshoot in cooking devices and improve cooking results and efficiency.

[0133] Furthermore, the cooking device of the present application can detect the pressure value in the pot based on the displacement sensor, judge the water volume according to the pressure value in the pot and the time from starting cooking to generating pressure in the pot, that is, the heating time, and use high firepower to heat and increase the pressure to achieve the quick cooking needs of small amounts of food while preventing pressure overshoot, which can improve the cooking speed and user experience.

[0134] Furthermore, the present application determines the amount of food based on the time from when cooking is started to when pressure is generated in the pot, that is, the heating time. Since the pressure value in the pot is measured directly and is not affected by the heating power, the measurement accuracy and resolution are high. Therefore, during the heating stage, high power can be used for heating directly, resulting in fast cooking. However, the method currently available uses a temperature sensor to detect the heating speed to determine the amount of water. Since the measurement method is indirect, it is greatly affected by the heating power. During the detection process, high power heating cannot be used, resulting in a slower cooking speed.

[0135] The above description is only an implementation method of the present application and does not limit the patent scope of the present application. Any equivalent structure or equivalent process transformation made using the contents of the description and drawings of this application, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present application.

Claims

1. A method for controlling a cooking device, characterized in that: The control method includes: In response to the cooking device starting cooking, heating is performed using preset heating power information, a cooking timer is started, and a pressure value in a pot of the cooking device is obtained; In response to the pressure value in the pot being greater than or equal to the boost pressure threshold, obtaining the current cooking time as the heating time of the cooking device in the heating stage; determining food quantity information of the cooking device based on the heating duration; Cooking is performed based on the food quantity information.

2. The control method according to claim 1, characterized in that: The obtaining of food quantity information corresponding to the heating time includes: In response to the cooking device starting cooking, obtaining an initial cooking temperature of the cooking device; Acquiring information on the amount of food to be selected corresponding to the initial cooking temperature; The food quantity information corresponding to the heating time is acquired from the to-be-selected food quantity information.

3. The control method according to claim 1, wherein: The obtaining of food quantity information corresponding to the heating time includes: In response to the cooking device starting cooking, obtaining an initial cooking temperature of the cooking device; acquiring compensation information corresponding to the initial cooking temperature; Acquiring initial food quantity information corresponding to the heating time; Food amount information corresponding to the heating time is acquired based on the initial food amount information and the compensation information.

4. The control method according to claim 1, wherein: The cooking operation based on the food amount includes: In response to the cooking device entering the pressure increasing stage, heating power information is determined based on the food amount information and the pressure value in the pot after the cooking device enters the pressure increasing stage, and heating is performed based on the heating power information.

5. The control method according to claim 4, characterized in that: The determining heating power information based on the food amount information and the pressure value in the pot after entering the pressure boosting stage, and performing heating based on the heating power information, includes: In response to the pressure value in the pot after entering the pressure boosting stage being less than the pressure maintaining pressure threshold, the heating power information of the pressure boosting stage is determined based on the food amount information and the pressure maintaining pressure threshold, and heating is performed based on the heating power information of the pressure boosting stage.

6. The control method according to claim 5, characterized in that: The heating power information includes a heating power adjustment ratio, and determining the heating power information of the pressure boosting stage based on the food amount information and the pressure holding threshold, and performing heating based on the heating power information of the pressure boosting stage, includes: A heating power modulation ratio corresponding to the food amount information and the pressure holding pressure threshold is obtained, and heating is performed based on the heating power modulation ratio.

7. The control method according to claim 4, characterized in that: The determining heating power information based on the food amount information and the holding pressure threshold, and performing heating based on the heating power information includes: In response to the pressure value in the pot after entering the pressure boosting stage being greater than or equal to the pressure holding pressure threshold, the heating power information of the pressure holding stage is obtained based on the food amount information and the pressure holding pressure threshold, and heating is performed based on the heating power information of the pressure holding stage.

8. The control method according to claim 7, characterized in that: The heating based on the heating power information in the pressure holding stage includes: Obtaining the working time of the pressure holding stage; In response to the working time being less than the holding time threshold, heating based on the heating power information of the holding stage; In response to the working time being greater than or equal to the pressure holding time threshold, cooking is terminated.

9. The control method according to claim 8, characterized in that: In response to the working time being less than the holding time threshold, heating based on the heating power information of the holding stage includes: In response to the working time being less than the pressure holding time threshold, determining whether the pressure value in the pot of the cooking device is within a preset range; In response to the pressure value in the pot of the cooking device being not within the preset range, heating is performed based on the heating power information in the pressure holding stage.

10. The control method according to any one of claims 1 to 9, characterized in that: The cooking device includes a cooking mechanism, and the control method further includes: Acquiring displacement information of the cooking mechanism through a displacement sensor; A pressure value in a pot of the cooking device is acquired based on the displacement information.

11. A cooking device, characterized in that: The cooking device comprises: cooking institutions; A control mechanism is connected to the cooking mechanism and is used to control the operation of the cooking mechanism using the control method according to any one of claims 1 to 10.

12. The cooking device according to claim 11, characterized in that The cooking mechanism comprises at least an inner pot, a pot cover, and a heating mechanism, and the cooking device further comprises: The displacement detection member is connected to the control mechanism and is used to obtain displacement information of the inner pot, the pot cover or the heating mechanism. The control mechanism obtains the pressure value in the pot of the cooking mechanism based on the displacement information.

13. A computer storage medium, characterized in that The computer storage medium stores program instructions, which are executed by a processor to implement the control method according to any one of claims 1 to 10.

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