Food material size determination method, cooking control method, cooking apparatus, and medium

Abstract

The application discloses a food material size determination method, a cooking control method, a cooking device and a medium. The method is applied to the cooking device. The food material size determination method comprises the following steps: in the process that a heating device heats water for heating, a first time when a first position in a cooking cavity reaches a steam saturation state is determined; a second time when a second position in the cooking cavity reaches the steam saturation state is determined; an interval time is determined according to the first time and the second time; and a food material size is determined according to a food material category in the cooking cavity and the interval time. Therefore, the food material category and related parameters in the food material heating process can be comprehensively considered, interference of other factors such as an external environment temperature, a device temperature measurement error and food material category difference is avoided, accurate measurement of the food material size is realized, accurate reference basis for a subsequent cooking process is provided, accurate cooking of the food material is realized, and the cooking effect is optimized.

Description

Technical Field

[0001] This application relates to the field of household appliance technology, and more specifically, to a method for determining the size of ingredients, a cooking control method, cooking equipment, and a medium. Background Technology

[0002] When using household appliances to cook food, the size of the ingredients has a significant impact on the cooking results.

[0003] However, in actual use, there is a lack of accurate measurement of the size of ingredients, such as cooking with a uniform procedure for ingredients that do not distinguish between different sizes; or the size of ingredients depends on the user's subjective judgment and input, which affects the cooking effect. Summary of the Invention

[0004] In view of the above problems, the present invention proposes a method for determining the size of ingredients, a cooking control method, a cooking device, and a medium.

[0005] In a first aspect, embodiments of this application provide a method for determining the size of food ingredients, applied to a cooking device. The cooking device includes a device body and a heating device disposed on the device body. The device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity. The method includes: during the heating process of the heating device heating the water, a first time when a first position of the cooking cavity reaches a steam saturation state; and a second time when a second position of the cooking cavity reaches a steam saturation state; determining an interval time based on the first time and the second time; and determining the size of the food ingredients based on the type of food ingredients in the cooking cavity and the interval time.

[0006] Secondly, embodiments of this application also provide a cooking control method, which includes: determining the size of ingredients according to the ingredient size determination method described in the first aspect; determining the cooking time according to the ingredient size; and controlling the cooking duration according to the cooking time.

[0007] Thirdly, this application also provides a cooking device, including: a device body, a heating device, a temperature detection device, and a control device; wherein, the device body is provided with a cooking cavity; the heating device is disposed in the device body; the heating device is used to heat water to adjust the temperature of the cooking cavity; the temperature detection device is used to detect the temperature of the cooking cavity and / or detect the temperature of the water; the control device is used to determine the size of the ingredients using the ingredient size determination method described in the first aspect, or to perform cooking control using the cooking control method described in the second aspect.

[0008] Fourthly, embodiments of this application also provide another cooking device, which includes one or more processors, a memory, and one or more applications; wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, and the one or more applications are configured to perform the ingredient size determination method as described in the first aspect above, and / or the cooking control method as described in the second aspect above.

[0009] Fifthly, embodiments of this application also provide a computer-readable storage medium storing program code, wherein the program code can be invoked by a processor to execute the ingredient size determination method as described in the first aspect above, and / or the cooking control method as described in the second aspect above.

[0010] The technical solution provided by this invention is applied to a cooking device, which includes a device body and a heating device disposed on the device body. The device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity. The method for determining the size of ingredients includes: determining a first time when a first position in the cooking cavity reaches steam saturation during the heating process of the heating device; and determining a second time when a second position in the cooking cavity reaches steam saturation; wherein the first position is closer to the heating device than the second position; determining an interval time based on the first and second times; and determining the size of the ingredients based on the type of ingredients in the cooking cavity and the interval time. This allows for the comprehensive consideration of the type of ingredients and relevant parameters during the heating process, avoiding interference from other factors such as ambient temperature, equipment temperature measurement errors, and differences in ingredient types, thus achieving accurate measurement of ingredient size and providing accurate reference for subsequent cooking processes, enabling precise cooking and optimizing cooking results. Attached Figure Description

[0011] To more clearly illustrate the technical solutions in the embodiments of this application, the accompanying drawings used in the description of the embodiments will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments and drawings obtained by those skilled in the art without creative effort are within the scope of protection of this invention.

[0012] Figure 1 A flowchart illustrating a method for determining the size of food ingredients provided in an embodiment of this application is shown.

[0013] Figure 2 A schematic flowchart of a cooking control method provided in an embodiment of this application is shown.

[0014] Figure 3The curves showing the changes in hardness and chewiness of fish meat provided in the embodiments of this application at different core temperatures are illustrated.

[0015] Figure 4 The curves showing the change in cohesiveness of fish meat at different core temperatures provided in the embodiments of this application are illustrated.

[0016] Figure 5 The curves showing the change in elasticity of fish meat at different core temperatures provided in the embodiments of this application are illustrated.

[0017] Figure 6 The illustration shows a temperature change curve of the cooking cavity during cooking, as provided in an embodiment of this application.

[0018] Figure 7 A schematic flowchart of another cooking control method provided in an embodiment of this application is shown.

[0019] Figure 8 A schematic diagram of the structure of a cooking device provided in an embodiment of this application is shown.

[0020] Figure 9 A schematic diagram of another cooking device provided in an embodiment of this application is shown.

[0021] Figure 10 A schematic diagram of a food ingredient size determination device provided in an embodiment of this application is shown.

[0022] Figure 11 A schematic diagram of the structure of a cooking control device provided in an embodiment of this application is shown.

[0023] Figure 12 A schematic diagram of another cooking device provided in an embodiment of this application is shown.

[0024] Figure 13 This illustration shows a schematic diagram of the structure of a computer-readable storage medium provided in an embodiment of this application. Detailed Implementation

[0025] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings.

[0026] When using household appliances to cook food, the size of the ingredients has a significant impact on the cooking results.

[0027] However, in actual use, there is a lack of accurate measurement of the size of ingredients. For example, cooking is done with a uniform program that does not distinguish between the size of ingredients. That is, cooking equipment does not take the size of ingredients into account and uses a fixed cooking program with the same cooking time. For example, the steaming function of electric steamers is relatively simple, and they are basically fixed function settings and fixed times. Obviously, different sizes of ingredients require different cooking times. Cooking different sizes of ingredients for the same time cannot meet the optimal cooking of ingredients of different sizes, resulting in unstable cooking results.

[0028] Alternatively, the size of the ingredients may depend on the user's subjective judgment and input, with the user either inputting the size of the ingredients or inputting the cooking time based on the size of the ingredients. However, the accuracy of the user's subjective judgment is relatively low, resulting in a large degree of inaccuracy in judging the size of the ingredients. Furthermore, it requires manual operation by the user, which is not only inaccurate but also cumbersome.

[0029] To address the aforementioned issues, the inventors have proposed a method for determining ingredient size, a cooking control method, a cooking device, and a medium, as provided in this application. This method is applied to a cooking device, which includes a device body and a heating device disposed on the device body. The device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity. The method for determining ingredient size includes: acquiring the ingredient category; determining a first time when a first position in the cooking cavity reaches steam saturation during the heating process of the water by the heating device; and determining a second time when a second position in the cooking cavity reaches steam saturation; wherein the first position is closer to the heating device than the second position; determining an interval time based on the first and second times; and determining the ingredient size based on the ingredient category and the interval time. This allows for the comprehensive consideration of the ingredient category and relevant parameters during the heating process, avoiding interference from other factors such as ambient temperature, device temperature measurement errors, and differences in ingredient types. This enables accurate measurement of ingredient size, providing an accurate reference for subsequent cooking processes, achieving precise cooking of ingredients, and optimizing cooking results.

[0030] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings.

[0031] Please see Figure 1 This application provides a method for determining the size of food ingredients, which is applied to cooking equipment.

[0032] The cooking equipment includes a main body and a heating device disposed on the main body. The main body has a cooking cavity in which food ingredients can be placed. The heating device heats water, and the steam generated by the water flows through the cooking cavity to adjust the temperature of the cavity, thereby cooking the food ingredients. In some embodiments, the cooking equipment may include, but is not limited to, an electric steamer, a steam oven, etc., and this application does not impose any restrictions on this.

[0033] like Figure 1 As shown, the method for determining the size of ingredients provided in this application includes steps 110 to 130.

[0034] Step 110: During the heating process of the heating device heating the water, determine the first time when the first position in the cooking cavity reaches the steam saturation state; and determine the second time when the second position in the cooking cavity reaches the steam saturation state; wherein the first position is closer to the heating device than the second position.

[0035] During the heating process, the heating water generates steam, which in turn heats the food inside the cooking chamber. Since the volume of the cooking chamber is fixed, the temperature rise depends on the size of the food. Larger food requires more energy to absorb, resulting in a slower temperature rise in the cooking chamber.

[0036] However, the temperature rise in the cooking cavity is not only related to the size and type of ingredients, but also to many other factors.

[0037] For example, different initial water temperatures (i.e., the initial temperature of the water used for heating in the heating device) will affect the rate of steam generation and the rate of temperature rise in the cooking cavity. The higher the initial water temperature, the faster the steam generation and the higher the rate of temperature rise.

[0038] For example, different initial water volumes (i.e., the initial water volume for heating in the heating device) will affect the steam generation rate and temperature rise rate in the steam chamber. The more initial water volume, the slower the steam generation rate and the lower the temperature rise rate.

[0039] For example, scale may build up in heating devices over time. This scale can cause voltage instability and affect heating efficiency. Experiments show that scale buildup can delay the cooking chamber from reaching steam saturation by 30 seconds to 2 minutes, depending on the amount of scale.

[0040] The inventors of this application discovered through numerous experiments that, for the same type and size of food, regardless of the initial water volume, initial water temperature, or the influence of limescale, the time interval between the two different locations in the cooking cavity reaching steam saturation is the same or very close.

[0041] The main impact of different initial water volumes, starting water temperatures, and scale on heating efficiency is the preheating time required for the cooking equipment to heat the water to boiling, i.e., before the cooking chamber reaches steam saturation. Therefore, using the interval time as an indicator for judging the size of ingredients can avoid interference from other factors in determining the size of ingredients.

[0042] Vapor saturation refers to the state where, when a liquid evaporates in a confined, enclosed space, liquid molecules pass through the liquid surface and enter the vapor space, becoming vapor molecules. As evaporation proceeds, the density of vapor molecules gradually increases, and the number of molecules returning to the liquid also increases. When the number of molecules entering the vapor space per unit time equals the number of molecules returning to the liquid, evaporation and condensation reach a dynamic equilibrium, and this state is called vapor saturation.

[0043] In some implementations, the presence or absence of steam saturation in the cooking cavity can be determined by detecting its temperature. For example, steam saturation is determined when the temperature of the cooking cavity first reaches the saturation temperature. Optionally, the saturation temperature can be 96-100°C, for example, 98°C.

[0044] In some embodiments, step 110 may include: determining a first time when the temperature at a first location in the cooking cavity reaches a saturation temperature during the heating process of the heating device heating the heating water; and determining a second time when the temperature at a second location in the cooking cavity reaches a saturation temperature.

[0045] In some implementations, the cooking device can perform temperature detection at a first position and a second position respectively, and determine whether the first position and the second position have reached steam saturation based on the detected temperature.

[0046] It is understandable that the first position is closer to the heating device than the second position, meaning that the steam will reach the first position first and then the second position. The first position will reach the steam saturation state before the second position.

[0047] When the cooking device detects that the temperature at the first location has reached the saturation temperature, it records the current time as the first time. When the cooking device detects that the temperature at the second location has reached the saturation temperature, it records the current time as the second time.

[0048] In some embodiments, the cooking cavity is provided with a food tray on which ingredients are placed. The cooking cavity is divided into a first sub-cavity and a second sub-cavity by the food tray. The first sub-cavity is closer to the heating device. Steam first reaches the first sub-cavity, then passes through the food tray, and enters the second sub-cavity. The first position of the cooking cavity is located in the first sub-cavity, and the second position of the cooking cavity is located in the second sub-cavity.

[0049] The cooking equipment can be equipped with a temperature detection device to detect the temperature at a first position and a second position. For example, the temperature detection device may include a first temperature detection unit and a second temperature detection unit.

[0050] The first temperature detection unit is set at the first position. The first temperature detection unit is used to detect the temperature of the first temperature to determine whether the first position has reached the steam saturation state.

[0051] The second temperature detection unit is located at the second position. The second temperature detection unit is used to detect the temperature of the second position to determine whether the second position has reached the steam saturation state.

[0052] Step 120: Determine the interval time based on the first time and the second time.

[0053] In the embodiments of this application, the time difference between the first time and the second time is used as the interval time.

[0054] Step 130: Determine the size of the ingredients based on the type of ingredients and the time interval in the cooking cavity.

[0055] In the embodiments of this application, the size of the ingredients is determined in conjunction with their category. Different ingredient categories affect the temperature rise of the cooking cavity. Ingredients of different categories vary due to factors such as specific heat capacity, thermal conductivity, moisture content, physical changes, and shape. Ingredients with high water content and high specific heat capacity generally cause the cooking cavity temperature to rise more slowly, while ingredients with high fat content and low specific heat capacity may cause the temperature to rise more quickly. Therefore, determining the size of the ingredients in conjunction with their category can eliminate the interference caused by the ingredient category.

[0056] In some implementations, the food categories include, but are not limited to, fish, pork ribs, chicken, whole grains, frozen pasta, etc.

[0057] In some implementations, users can pre-set ingredient categories, for example, by directly inputting them on the interactive module of the cooking device, or by setting the ingredient categories through a terminal and transmitting them to the cooking device through the terminal that communicates with the cooking device.

[0058] In other embodiments, the cooking device may also be equipped with a recognition module, such as an image recognition module to acquire images of the placed ingredients, and to identify the ingredient category by recognizing the ingredient images, such as by using a pre-trained image recognition module to identify the ingredient images to identify the ingredient category.

[0059] In the embodiments of this application, the size of ingredients is determined by combining the type of ingredients and the time interval, which can eliminate the interference of other factors and provide a more accurate way to determine the size of ingredients.

[0060] In some implementations, step 130 may include the following steps.

[0061] (1) Obtain the first preset mapping relationship corresponding to the food category. The first preset mapping relationship represents the correspondence between the interval time and the size of the food.

[0062] (2) Determine the size of the ingredients based on the interval time and the first preset mapping relationship.

[0063] The size of ingredients corresponds to the time interval and is affected by the type of ingredients. In the embodiments of this application, a first preset mapping relationship between the size of ingredients and the time interval can be obtained in advance by fitting a large amount of data for different types of ingredients.

[0064] The time interval for different ingredient sizes G1 under the ingredient category A1 can be obtained in advance. The obtained data is used to calculate the first preset mapping relationship F1 between ingredient size G1 and time interval J1 when the ingredient category is A1 through a fitting algorithm.

[0065] Following the above method, a second preset mapping relationship between ingredient size and time interval can also be obtained for other ingredient categories.

[0066] Therefore, in actual use, the first preset mapping relationship corresponding to the food category can be found first, and the food size can be determined according to the interval size and the first preset mapping relationship.

[0067] The fitting algorithm includes, but is not limited to, linear fitting algorithm, exponential fitting algorithm, logarithmic fitting algorithm, power function fitting algorithm, and polynomial fitting algorithm; for example, a linear fitting algorithm can be used.

[0068] The first preset mapping relationship can be stored in advance on the cooking device or server, and can be retrieved and used when needed by the cooking device.

[0069] In summary, the method for determining the size of ingredients provided in this application can comprehensively consider the type of ingredients and relevant parameters during the heating process, avoiding interference from other factors such as ambient temperature, equipment temperature measurement errors, and differences in ingredient types. This enables accurate measurement of ingredient size, provides accurate reference for subsequent cooking processes, achieves precise cooking of ingredients, and optimizes cooking results.

[0070] Please see Figure 2 This application also provides a cooking control method, such as... Figure 2 As shown, the cooking control method includes steps 210 to 230.

[0071] Step 210: Determine the size of the ingredients based on their size.

[0072] The size of the ingredients is determined using the method for determining the size of ingredients provided in the above embodiments. For details, please refer to the detailed description of the above embodiments, which will not be repeated here.

[0073] Step 220: Determine the cooking time based on the size of the ingredients.

[0074] Step 230: Control the cooking time according to the cooking time.

[0075] In related technologies, cooking equipment does not differentiate between food sizes; that is, food of different sizes is cooked using the same program. However, the same program cannot meet the optimal cooking requirements for food of different sizes.

[0076] For example, people are very sensitive to the texture of fish. For fish to taste good, it needs to be steamed just right to be tender, elastic, and juicy. If the cooking time is too short, the fish will be undercooked; if the cooking time is too long, the fish will become tough, loose, coarse, and dry.

[0077] Therefore, cooking time can be determined according to the size of the ingredients to control the cooking process, thereby ensuring that ingredients of different sizes can be cooked to their best and achieve better cooking results.

[0078] The more ingredients there are, the longer the cooking time will be. There is a corresponding relationship between the size of the ingredients and the cooking time. A second preset mapping relationship between cooking time and ingredient size can be obtained in advance by fitting a large amount of data.

[0079] For example, given different ingredient sizes G2, the cooking time t2 required to cook the ingredients to the optimal cooking endpoint can be obtained in advance. The obtained data can be used to calculate a second preset mapping relationship F2 between ingredient size G2 and cooking time t2.

[0080] In some implementations, the optimal cooking endpoint is the temperature at the center of the food when it reaches the desired cooking state. Different types of food have different optimal cooking endpoints; for example, the optimal cooking endpoint for tubers and whole grains is 95°C; for ribs and chicken, it is 70°C; for fish, it is 65°C; and for frozen pasta, it is 90°C.

[0081] Therefore, in actual use, the second preset mapping relationship corresponding to the food category is obtained first, and then the cooking time is determined according to the size of the food and the second preset mapping relationship.

[0082] However, in actual cooking, the second preset mapping relationship may also be affected by other factors; for example, different types of ingredients will affect the steam generation rate and temperature rise rate of the cooking chamber, thus affecting the cooking effect.

[0083] To improve cooking results, in some implementations, step 220 may include: determining the cooking time based on the size and type of ingredients.

[0084] Different types of ingredients vary in terms of specific heat capacity, thermal conductivity, moisture content, physical changes, and shape. Ingredients with high water content and high specific heat capacity usually cause the temperature in the cooking cavity to rise more slowly, while ingredients with high fat content and low specific heat capacity may cause the temperature to rise more quickly.

[0085] In some implementations, to further improve the cooking effect, step 220 may include the following steps.

[0086] (1) Obtain the second preset mapping relationship corresponding to the food category in the cooking cavity; the second preset mapping relationship represents the correspondence between food size and cooking time.

[0087] (2) Determine the cooking time based on the size of the ingredients and the second preset mapping relationship.

[0088] For example, if the ingredient category is A2, the cooking time t2 required to cook the ingredient to the optimal cooking endpoint can be obtained in advance. The obtained data can be used to calculate the second mapping relationship F2 between the ingredient size G2 and the cooking time t2 through a fitting algorithm.

[0089] Following the above method, the corresponding second preset mapping relationship can be obtained for other food categories.

[0090] Therefore, in actual use, a second preset mapping relationship corresponding to the food category can be found first, and the cooking time can be determined according to the size of the food and the second preset mapping relationship.

[0091] The fitting algorithm includes, but is not limited to, linear fitting algorithm, exponential fitting algorithm, logarithmic fitting algorithm, power function fitting algorithm, and polynomial fitting algorithm; for example, a linear fitting algorithm can be used.

[0092] The second preset mapping relationship can be stored in advance on the cooking device or server, and can be retrieved and used when needed by the cooking device.

[0093] In some implementations, the cooking time is the working time of the heating device, that is, the time from when the heating device starts heating to when it stops heating. The cooking time can be determined by the time the heating device has started heating, and the remaining cooking time can be determined based on the cooking time and the cooking time. By controlling the heating device to continue heating for the cooking time, the food can be cooked to the optimal cooking endpoint.

[0094] However, in actual cooking, the second preset mapping relationship may also be affected by other factors; for example, the initial water temperature and the initial water volume of the heating water will affect the steam generation rate and temperature rise rate of the cooking chamber, thus affecting the cooking effect.

[0095] To improve the cooking effect, in some embodiments, step 220 may include: determining the cooking time based on the type of ingredients, the size of the ingredients, the initial water temperature, and the initial water volume.

[0096] For example, hotels and homes typically steam fish by adding hot water, while cooking equipment usually uses cold water. Cold water obviously produces steam and heats up much more slowly. Alternatively, in practice, a user might have already boiled a pot of water in the previous cooking cycle. In the next cooking cycle, the initial water temperature is higher. Using this water directly saves the time of heating from cold to hot. If the same cooking procedure is followed, the food might be overcooked.

[0097] For example, the larger the initial volume of water used for heating, the slower the steam generation and temperature rise rate will be. For instance, when steaming 500 grams of fish, the original cooking program with an initial water volume of 1500 ml will steam the fish just right. However, if 2000 ml or more of water is added, the actual cooking process will be affected by the increased initial water volume. This will result in a slower steam generation time, a longer time for the cooking cavity to reach steam saturation, and a reduced effective cooking time, potentially leading to undercooked fish. Conversely, if the user adds 1000 ml or less of water, the actual cooking process will be affected by the same program, with a shorter steam generation time, a shorter time for the cooking cavity to reach steam saturation, and a increased effective cooking time, potentially resulting in overcooked fish.

[0098] To further improve cooking results, the steps determine the cooking time based on ingredient type, ingredient size, initial water temperature, and water volume. This includes: obtaining a third preset mapping relationship corresponding to ingredient type, initial water temperature, and water volume; and a second preset mapping relationship representing the correspondence between ingredient size and cooking time. This second preset mapping relationship can be pre-obtained through extensive data fitting, showing the relationship between cooking time and ingredient size under different ingredient types, initial water temperatures, and initial water volumes.

[0099] For example, given that the ingredient category is A2, the initial water temperature is T2, and the initial water volume is W2, the cooking time t2 required to cook the ingredient to the optimal cooking endpoint can be obtained in advance. The obtained data can then be used to calculate the third mapping relationship F2 between the ingredient size G2 and the cooking time t2 through a fitting algorithm.

[0100] Following the above method, a second preset mapping relationship can be obtained for the same food category under different combinations of initial water temperature and initial water volume. Similarly, the second preset mapping relationship can also be obtained for other food categories under various combinations of initial water temperature and initial water volume.

[0101] For example, pre-steam a large number of fish of different sizes. Under different initial water temperatures and amounts, the optimal cooking endpoint for each fish is a core temperature of 65 degrees Celsius. Obtain the cooking time data t2 for different sizes of fish and under different conditions until the core temperature of the fish reaches 65 degrees Celsius. Fit the different sizes of fish, different conditions, and the corresponding t2 to obtain the corresponding second preset mapping relationship, which is used to calculate the optimal cooking time for different sizes of fish under different conditions.

[0102] In some implementations, the optimal cooking endpoint for the fish can be selected between 65 and 70 degrees Celsius, thereby ensuring that the fish has low firmness, chewiness, and high cohesion and elasticity. For example, 70 degrees Celsius can be selected as the optimal cooking endpoint.

[0103] Hardness refers to the softness or firmness felt by the human body, the force required to deform food to a certain extent, or the internal binding force that helps food maintain its shape. Chewability, as a comprehensive textural evaluation parameter, is a concentrated reflection of the hardness, cohesion, and elasticity of fish meat. Figure 3 The diagram illustrates the changes in hardness and chewiness of fish meat provided in this embodiment at different core temperatures. Figure 3 It can be seen that the firmness of fish meat decreases rapidly when the temperature is between 50-70℃, and the firmness is relatively low at 70℃. The firmness increases from 70-98℃, and then slowly decreases again after 98℃. Chewiness decreases rapidly at 50-70℃, slowly increases from 70-80℃, and then slowly decreases again at 80℃. Fish meat exhibits relatively low firmness and chewiness at the optimal cooking temperature of 65-70℃.

[0104] Cohesion refers to the degree to which fish meat binds together or its ability to maintain its integrity. Figure 4 The diagram illustrates the variation curves of the cohesiveness of fish meat provided in this application embodiment at different core temperatures. For example... Figure 4 As shown, when the core temperature rises from 40℃ to 70℃, the cohesiveness continuously increases, resulting in a more delicate texture for the fish meat, with 70℃ being the optimal temperature. However, between 70℃ and 80℃, the cohesiveness decreases, and this decreasing trend weakens between 80℃ and 100℃. This indicates that once the core temperature exceeds 70℃, continued heating will reduce the cohesiveness of the fish meat, causing the fish protein to denature into a gel, resulting in a loose and coarse texture. Figure 4 As shown, fish meat exhibits high cohesiveness at the optimal cooking endpoint of 65-70℃, with the highest cohesiveness at 70℃.

[0105] Elasticity is the ratio of the height or volume of a deformed sample that recovers to its pre-deformation condition after the deformation force is removed. Figure 5 The curves showing the change in elasticity of fish meat at different core temperatures according to embodiments of this application are illustrated. Figure 5 As shown, the elasticity of the fish meat decreases as the core temperature increases. Figure 5 It can be seen that fish meat still has high elasticity between 65-70℃.

[0106] Therefore, in actual use, a second preset mapping relationship corresponding to the type of ingredients, the initial water temperature, and the initial water volume is first obtained, and then the cooking time is determined according to the size of the ingredients and the second preset mapping relationship.

[0107] In some implementations, the second preset mapping relationship may also be affected by other factors. In order to further improve the accuracy of the second preset mapping relationship and obtain a more accurate cooking time, the setting of the second preset mapping relationship can also be determined in combination with other factors.

[0108] For example, different ambient temperatures can also affect the temperature rise. The lower the ambient temperature, the slower the steam generation rate and the lower the temperature rise rate.

[0109] To obtain cooking time more accurately, the steps involve obtaining a second preset mapping relationship corresponding to the ingredient type, initial water temperature, and amount of water added, including: obtaining a second preset mapping relationship corresponding to the ingredient type, initial water temperature, amount of water added, and ambient temperature.

[0110] Therefore, by combining the ambient temperature, a more accurate second preset mapping relationship can be obtained.

[0111] A second preset mapping relationship between cooking time and ingredient size can be obtained in advance by fitting a large amount of data under different ambient temperatures, ingredient types, starting water temperatures and initial water volumes.

[0112] For example, given an ambient temperature of h2, an ingredient category of A2, an initial water temperature of T2, and an initial water volume of W2, the cooking time t2 required to cook the ingredients to the optimal cooking endpoint can be obtained in advance. The obtained data can then be used to calculate the second mapping relationship F2 between the ingredient size G2 and the cooking time t2 through a fitting algorithm.

[0113] Following the above method, a second preset mapping relationship can be obtained for different ambient temperatures under the same food category, initial water temperature and initial water volume combination.

[0114] Similarly, it is also possible to obtain the second preset mapping relationship corresponding to different ambient temperatures when the food type, starting water temperature and initial water volume are other combinations.

[0115] As mentioned above, many factors affect the cooking effect, such as the initial water volume, initial water temperature, ambient temperature, and voltage instability. These factors all affect the time it takes for the cooking equipment to heat the water to boiling. For example, a larger initial water volume will result in a later boiling time, a lower initial water temperature will result in a longer boiling time, and a lower voltage will result in reduced power and a longer boiling time. To accurately obtain the relationship between the required cooking time and the size of the ingredients, it is necessary to consider the influence of various factors, which leads to a large amount of calculation and complexity.

[0116] The inventors of this application discovered in their research that, in order to achieve better cooking results, it is necessary to ensure that the food is in a state of steam saturation for a certain period of time, i.e., the effective cooking time.

[0117] In some embodiments, the presence or absence of steam saturation in the cooking cavity can be determined by detecting the temperature of the cooking cavity. For example, steam saturation is determined when the temperature at the second location of the cooking cavity first reaches the saturation temperature. Optionally, the saturation temperature can be 96~100°C, for example, 98°C. It is understood that in other embodiments, the temperature at other locations can also be selected as the criterion for determining whether the cooking cavity has reached steam saturation, and this application does not impose any limitations on this.

[0118] By controlling the effective cooking time, we can ensure that ingredients of different sizes are brought back to the same starting point. In other words, the effective cooking time is calculated from the point where fish is placed in hot water. In the cooking equipment, this is equivalent to placing fish in cold water. Placing fish in hot water can be understood as the point where the steam in the cooking chamber reaches steam saturation. The effective cooking time is calculated from the point where the cooking chamber reaches steam saturation. This avoids the impact on the cooking effect caused by the varying heating time before the cooking chamber reaches saturation due to factors such as different amounts of water, different water temperatures, and unstable voltage during the heating stage.

[0119] Figure 6 This application provides an embodiment of a temperature change curve of a cooking cavity during cooking, as shown in the figure. Figure 6 As shown, the cooking equipment heats up during the heating stage, and the temperature of the heating water continuously rises, gradually generating steam. Due to the influence of different factors, the heating stage lasts for different durations. At the 301st second of heating, the temperature of the cooking chamber reaches 98°C, meaning the cooking chamber reaches steam saturation and enters the steam saturation stage. The effective cooking time is calculated from the 301st second.

[0120] Therefore, in some other implementations, the cooking time is the time during which the cooking chamber is saturated with steam. By controlling the time during cooking when the cooking chamber is saturated with steam, the influence of different factors on cooking can be avoided, and the amount of computation and computational complexity can be effectively reduced.

[0121] A second preset mapping relationship between cooking time and ingredient size can be obtained in advance by fitting a large amount of data for different ingredient categories.

[0122] For example, a second preset mapping relationship F2 can be obtained in advance, which is the cooking time t2 required to cook the ingredients to the optimal cooking endpoint when the ingredient category is A2 and the ingredient size is G2. The obtained data is then used to calculate the second preset mapping relationship F2 between ingredient size G2 and cooking time t2.

[0123] Wherein, cooking time t2 refers to the time during which the cooking chamber is saturated with steam throughout the entire cooking process. For example, if the second time during the cooking process when the cooking chamber first reaches saturation temperature is tm1, and the time when the cooking chamber ends cooking is tm2, then cooking time t2 = tm2 - tm1.

[0124] Therefore, in actual use, the cooking time is determined based on the size of the ingredients and a second preset mapping relationship. The cooking time is controlled according to the duration the cooking chamber remains saturated with steam. For example, the temperature of the cooking chamber is continuously monitored; when the temperature reaches saturation, a timer is started; and when the cooking time is reached, the heating device is stopped, completing the cooking process.

[0125] In actual use, users often do not accurately measure the initial amount of water for heating when using cooking equipment, and often add water arbitrarily or based on experience.

[0126] There are usually two situations: one is that the food is cooked but there is still a lot of water left in the heating device, which means that the cooking equipment needs to heat the excess water during the cooking process, resulting in energy waste; the other is that the food is not yet cooked but there is no water left in the heating device, which requires adding water midway, resulting in a bad experience and poor cooking results.

[0127] For example, using the same cooking procedure, steaming 500 grams of pork ribs with 2000 ml of water takes 12 minutes; with 1000 ml of water, it takes 10 minutes; and with 500 ml of water, it takes 8 minutes. However, with less than 400 ml of water, the heating element runs out of water before the ribs are fully cooked, requiring additional water to be added.

[0128] In other words, when steaming ingredients of the same size, less water is needed, steam is produced faster, the cooking chamber reaches steam saturation more quickly, and the cooking time is shorter.

[0129] To accurately measure the required amount of water for heating, reduce energy consumption, and improve cooking results, in some embodiments, the cooking control method provided in this application further includes the following step: determining the target amount of water based on the cooking time.

[0130] There is a corresponding relationship between cooking time and target water volume. In the embodiments of this application, a pre-defined mapping relationship between cooking time and target water volume can be obtained in advance by fitting a large amount of data.

[0131] For example, the target amount of water consumed by the cooking equipment at different cooking times can be obtained in advance, thereby obtaining the correspondence between cooking time and target water volume.

[0132] In some implementations, the step of determining the target water volume based on cooking time includes the following steps.

[0133] (1) Determine the unit water consumption based on the size of the ingredients.

[0134] (2) Determine the target water volume based on cooking time and unit water consumption.

[0135] In other embodiments, in the above embodiments, when a second preset mapping relationship between ingredient size and cooking time is predetermined, the unit water consumption of the cooking equipment can be measured simultaneously. The unit water consumption can be measured in units of 1 minute, that is, the water consumption per minute during cooking. It is understood that other time units can also be used, and this application does not limit this.

[0136] Therefore, the target water volume can be determined based on cooking time and unit water consumption.

[0137] For example, if the cooking time is 30 minutes and the water consumption is 50ml per minute, then the target water volume is 1500ml.

[0138] Furthermore, the target water volume can be set with an additional margin on top of the required water volume to prevent dry burning. For example: target water volume = cooking time * unit water consumption + anti-dry burning water volume.

[0139] The anti-dry-boil water volume can be set according to actual needs, such as 100ml. It can be set according to the characteristics of different cooking equipment types and cooking programs. This application does not impose any restrictions on this.

[0140] To ensure cooking results, the cooking equipment can assess the initial water volume for heating before cooking. In some embodiments, step 230 includes: if it is determined that the initial water volume for heating is greater than or equal to the target water volume, controlling the cooking time according to the cooking time.

[0141] This ensures that the amount of water used for heating during cooking is sufficient to meet the cooking requirements and ensures the cooking effect.

[0142] In some embodiments, the cooking control method provided in this application further includes the following steps.

[0143] (1) If the initial water volume for heating is less than the target water volume, the supplementary water volume shall be determined based on the initial water volume and the target water volume.

[0144] (2) When it is determined that the heating device needs to be replenished with heating water of not less than the amount of water to be replenished, the cooking time should be controlled according to the cooking time.

[0145] When the initial water volume for heating is insufficient, the cooking equipment can determine the amount of water to supplement based on the initial water volume and the target water volume.

[0146] For example, if the target water volume is 1500ml and the initial water volume is 500ml, then the additional water volume should be 1000ml.

[0147] In some implementations, the cooking device can send water replenishment reminders to the user, such as via voice messages, screen displays, or by sending messages to the user's terminal, to remind the user to add water. The cooking device monitors the amount of water to be heated and only begins cooking when it detects that the user has added enough water.

[0148] In other embodiments, the cooking device may include a water replenishment module that can intelligently replenish the heating water. The cooking device only begins cooking after the water replenishment module has finished replenishing.

[0149] In the embodiments of this application, the water volume of the cooking device is determined to meet the cooking requirements based on the initial water volume for heating. The initial water volume refers to the amount of water used for heating in the heating module before heating begins.

[0150] In some implementations, the cooking equipment may be equipped with a liquid level detection module to detect the amount of water used for heating.

[0151] In other implementations, the user can preset the initial water volume for heating, for example, by inputting it directly on the interactive module of the cooking device, or by setting the initial water volume through a terminal and transmitting the initial water volume to the cooking device through the terminal that communicates with the cooking device.

[0152] In some other embodiments, the cooking equipment can also determine the initial volume of heating water by combining relevant parameters during the heating process.

[0153] By way of example, the cooking control method provided in the embodiments of this application may further include the following steps.

[0154] (1) Determine the heating time for heating the water from the initial water temperature to the preheating temperature.

[0155] (2) Obtain the third preset mapping relationship corresponding to the initial water temperature; the third preset mapping relationship represents the correspondence between heating time and water volume.

[0156] (3) Determine the initial water volume based on the heating time and the third preset mapping relationship.

[0157] For the same cooking equipment, with the same initial water temperature, different initial water volumes will result in different heating times to heat the water to the preset temperature. The more initial water, the longer the heating time required.

[0158] There is a corresponding relationship between water volume and heating time. In the embodiments of this application, a third preset mapping relationship between water volume and heating time can be obtained in advance by fitting a large amount of data.

[0159] For example, the initial water temperature t3 can be pre-obtained, and the heating time T3 for heating the water to a preset temperature can be calculated for different initial water volumes W3. The obtained data can then be used to calculate a third preset mapping relationship F3 between the water volume W3 and the heating time T3 at the initial water temperature t3. For instance, the preset temperature can be 93 degrees Celsius. The more initial water volume, the longer it takes for the heating plate temperature to rise to 93 degrees Celsius; conversely, the less initial water volume, the shorter the time.

[0160] Similarly, the third preset mapping relationship F1 between water volume and heating time is obtained under different initial water temperatures.

[0161] Therefore, in actual use, a third preset mapping relationship corresponding to the initial water temperature can be found based on the initial water temperature, and the initial water volume can be determined based on the heating time and the third preset mapping relationship.

[0162] The fitting algorithm includes, but is not limited to, linear fitting algorithm, exponential fitting algorithm, logarithmic fitting algorithm, power function fitting algorithm, and polynomial fitting algorithm; for example, a linear fitting algorithm can be used.

[0163] The third preset mapping relationship can be stored in advance on the cooking device or server, and can be retrieved and used when needed by the cooking device.

[0164] In some implementations, the third preset mapping relationship may also be affected by other factors. In order to improve the accuracy of the third preset mapping relationship and obtain a more accurate initial water volume, the setting of the third preset mapping relationship can also be determined in combination with other factors.

[0165] For example, different ambient temperatures will also affect the heating time; the lower the ambient temperature, the longer the heating time required.

[0166] To obtain the initial water volume more accurately, the cooking control method provided in this application embodiment may further include: obtaining the ambient temperature.

[0167] The ambient temperature refers to the temperature of the environment in which the cooking equipment is currently located. The cooking equipment can be equipped with a temperature detection module to monitor the ambient temperature; for example, it can be installed in the cooking cavity to detect the temperature of the cooking cavity before heating. Alternatively, it can be installed on the equipment body to detect the temperature of the surrounding environment before heating. This application does not impose any limitations on this.

[0168] Further, the step of obtaining a third preset mapping relationship corresponding to the initial water temperature includes: obtaining a third preset mapping relationship corresponding to the initial water temperature and the ambient temperature.

[0169] Therefore, by combining the ambient temperature, a more accurate third preset mapping relationship can be obtained.

[0170] The heating time t3 for heating the water to the preset temperature can be obtained in advance when the initial water temperature is T3, the ambient temperature is h3, and the initial water volume is W3. The obtained data is used to calculate the third preset mapping relationship F3 between the water volume W3 and the heating time t3 when the initial water temperature is T3 and the ambient temperature is h3.

[0171] Following the above method, a third preset mapping relationship can be further obtained with an initial water temperature of t3 and different ambient temperatures.

[0172] Similarly, other initial water temperatures and third preset mapping relationships under different ambient temperatures can be obtained.

[0173] The cooking control method provided in this application will now be described in detail with reference to a specific embodiment. Please refer to... Figure 7 Another cooking control method provided in this application embodiment may include steps 301 to 306.

[0174] Step 301: Start cooking and determine the type of ingredients selected by the user on the cooking equipment.

[0175] In the embodiments of this application, the user adds ingredients and heating water to the cooking device and selects an ingredient category function, such as fish, shrimp, meat, or pasta. The cooking device can receive the user's instruction to start cooking and the ingredient category selected by the user.

[0176] Step 302: The cooking equipment starts heating and detects the temperature at the first position and the temperature at the second position of the cooking cavity.

[0177] The first time ta1 when the temperature at the first position of the cooking cavity first exceeds or equals 98 degrees Celsius, and the second time ta2 when the temperature at the second position of the cooking cavity first exceeds or equals 98 degrees Celsius.

[0178] Step 303: Determine the interval time.

[0179] Interval time ta = ta2 - ta1 Step 304: Calculate the size of the ingredients.

[0180] Obtain the first preset mapping relationship corresponding to the food category, and determine the food size based on the interval time and the first preset mapping relationship.

[0181] Step 305: Determine the cooking time based on the size of the ingredients.

[0182] Obtain the second preset mapping relationship corresponding to the ingredient category, and determine the cooking time based on the ingredient size and the second preset mapping relationship.

[0183] The cooking time is the time during which the second position of the cooking chamber is saturated with steam.

[0184] Step 306: Control the cooking time according to the cooking time.

[0185] When the cooking device detects that the second position of the cooking chamber is saturated with steam, it starts timing and continues cooking for the corresponding cooking time. The total cooking time = first time + cooking time, and the cooking is completed.

[0186] The following detailed description of a cooking control method provided by this application will be based on a specific embodiment. Another cooking control method provided by this application may include the following steps.

[0187] (1) Start cooking and determine the type of ingredients selected by the user in the cooking equipment.

[0188] In an embodiment of this application, the user adds ingredients and heating water to the cooking device and selects fish as the ingredient category. The cooking device can receive the user's instruction to start cooking and the ingredient category selected by the user.

[0189] (2) The cooking equipment starts heating and detects the temperature of the first position and the temperature of the second position in the cooking cavity.

[0190] The first time when the temperature at the first position of the cooking cavity first exceeds or equals 98 degrees Celsius is ta1=158 seconds, and the second time when the temperature at the second position of the cooking cavity first exceeds or equals 98 degrees Celsius is ta2=236 seconds.

[0191] (3) Determine the interval time.

[0192] Interval time ta = ta2 - ta1 = 78 seconds Step 303: Calculate the size of the ingredients.

[0193] Obtain the first preset mapping relationship corresponding to the fish, and determine the size of the ingredient as 536 grams based on the interval time and the first preset mapping relationship.

[0194] (4) Determine the cooking time based on the size of the ingredients.

[0195] Obtain the second preset mapping relationship corresponding to the fish, and determine the cooking time as 638 seconds based on the size of the ingredients and the second preset mapping relationship.

[0196] The cooking time is the time during which the second position of the cooking chamber is saturated with steam.

[0197] (5) Control the cooking time according to the cooking time.

[0198] When the cooking device detects that the second position of the cooking chamber is saturated with steam, it starts timing and continues cooking for the corresponding cooking time of 638 seconds. The total cooking time = first time + cooking time = 874 seconds, and cooking is completed.

[0199] Please see Figure 8 , Figure 8 This is a schematic diagram of the structure of a cooking device provided in an embodiment of the present invention, such as... Figure 8 As shown, the cooking device 400 includes: device body 410, heating device 420, temperature detection device (not shown) and control device 430.

[0200] The main body of the device 410 is provided with a cooking cavity Q.

[0201] A heating device 420 is installed on the main body 410; the heating device 420 is used to heat the water to adjust the temperature of the cooking chamber Q. When the heating device 420 heats, the temperature of the water rises and steam is generated. The steam enters the cooking chamber Q to cook the food placed in the cooking chamber.

[0202] Please see Figure 9 In some embodiments, the cooking cavity is provided with a food tray P, on which ingredients are placed. The cooking cavity Q is divided into a first sub-cavity Q1 and a second sub-cavity Q2 by the food tray. The first sub-cavity Q1 is closer to the heating device 420. Steam first reaches the first sub-cavity Q1, then passes through the food tray P, and enters the second sub-cavity Q2. The first position of the cooking cavity Q is located in the first sub-cavity Q1, and the second position of the cooking cavity Q is located in the second sub-cavity Q2.

[0203] In some embodiments, the cooking device 400 may also include other components, such as a power module to provide power support for other modules, and this application does not limit this.

[0204] The temperature detection device is used to detect the temperature of the cooking cavity.

[0205] In some implementations, the temperature detection device is also used to detect the temperature of the heating water.

[0206] In some implementations, the temperature detection device is also used to detect ambient temperature.

[0207] In some embodiments, the temperature detection device includes a first detection unit and a second detection unit. The first detection unit is disposed at a first position in the cooking cavity Q and is used to detect the temperature at the first position. The second detection unit is disposed at a second position in the cooking cavity Q and is used to detect the temperature at the second position.

[0208] Optionally, the first and second detection units may employ NTC (Negative Temperature Coefficient) temperature sensors or other temperature detection devices.

[0209] In some embodiments, the temperature detection device further includes a third detection unit, wherein the third detection unit is disposed in a container containing heating water, such as in the middle region of a water tank in a cooking cavity.

[0210] The control device 430 is used to determine the size of the ingredients using the ingredient size determination method provided in the above embodiments, or to perform cooking control using the cooking control method provided in the above embodiments.

[0211] Optionally, the control device 430 may be an MCU (Microcontroller Unit, also known as a single-chip microcomputer) or a CPU (Central Processing Unit).

[0212] In some embodiments, the cooking device 400 can also intelligently replenish the heating water. In some embodiments, the cooking device 400 may also include a water replenishment module for replenishing the heating water of the heating device 420.

[0213] For example, the water replenishment module may include a water storage unit and a water pumping unit. The water storage unit may include a water tank for storing heating water. The water pumping unit includes a water pump and a water pipe, the water pipe connecting the water storage unit and the heating device, and the water pump provides power to transfer the heating water in the water storage unit to the heating device through the water pipe.

[0214] Please see Figure 10 This application provides a food ingredient size determination device 500, which is applied to a cooking device. The cooking device includes a device body and a heating device disposed on the device body. The device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity. The device includes: a saturation time determination module 510, an interval time determination module 520, and a first food ingredient size determination module 530.

[0215] The saturation time determination module 510 is used to determine the first time when the first position of the cooking cavity reaches the steam saturation state during the heating process of the heating device heating the heating water; and to determine the second time when the second position of the cooking cavity reaches the steam saturation state.

[0216] The interval time determination module 520 is used to determine the interval time based on the first time and the second time.

[0217] The first ingredient size determination module 530 is used to determine the size of ingredients based on the ingredient category and time interval.

[0218] Please see Figure 11 This application provides another cooking control device 600, which includes: a second ingredient size determination module 610, a cooking time determination module 620, and a cooking duration control module 630.

[0219] The second ingredient size determination module 610 is used to determine the ingredient size according to the ingredient size determination method.

[0220] The cooking time determination module 620 is used to determine the cooking time based on the size of the ingredients.

[0221] The cooking time control module 630 is used to control the cooking time according to the cooking time.

[0222] It should be noted that, for the device-type embodiments, since they are basically similar to the method embodiments, the description is relatively simple, and relevant details can be found in the descriptions of the method embodiments. Any processing method described in the method embodiments can be implemented in the device embodiments through corresponding processing modules, and will not be elaborated upon further in the device embodiments.

[0223] Furthermore, the functional modules in the various embodiments of this application can be integrated into one processing module, or each module can exist physically separately, or two or more modules can be integrated into one module. The integrated modules described above can be implemented in hardware or as software functional modules.

[0224] Please see Figure 12Based on the above-mentioned method for determining the size of ingredients and / or the cooking control method, this application embodiment also provides a cooking device 700 that can perform the aforementioned method for determining the size of ingredients and / or the cooking control method.

[0225] In embodiments of this application, the cooking device 700 includes one or more processors 710, a memory 720, and one or more applications. The one or more applications are stored in the memory 720, which stores programs capable of executing the contents of the foregoing embodiments, and the processor 710 can execute the programs stored in the memory.

[0226] The processor 710 may include one or more cores for data processing and message matrix units. The processor 710 connects to various parts of the electronic device using various interfaces and lines, and performs various functions of the cooking device and processes data by running or executing instructions, programs, code sets, or instruction sets stored in memory, and by calling data stored in memory. Optionally, the processor 710 may be implemented using at least one hardware form of Digital Signal Processing (DSP), Field-Programmable Gate Array (FPGA), or Programmable Logic Array (PLA). The processor 710 may integrate one or more of the following: Central Processing Unit (CPU), Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user interface, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into the processor 710 and may be implemented separately through a communication chip.

[0227] The memory 720 may include random access memory (RAM) or read-only memory (ROM). The memory 720 can be used to store instructions, programs, code, code sets, or instruction sets. The memory may include a program storage area and a data storage area, wherein the program storage area may store instructions for implementing an operating system, instructions for implementing at least one function, instructions for implementing the various method embodiments described below, etc. The data storage area may also store data created by the terminal during use.

[0228] Please refer to Figure 13This diagram illustrates a structural block diagram of a computer-readable storage medium 800 provided in an embodiment of this application. The computer-readable storage medium 800 stores program code 810, which can be invoked by a processor to execute the ingredient size determination method and / or cooking control method described in the above method embodiments.

[0229] The computer-readable storage medium 800 may be an electronic memory such as flash memory, EEPROM (Electrically Erasable Programmable Read-Only Memory), EPROM, hard disk, or ROM. Optionally, the computer-readable storage medium includes a non-transitory computer-readable storage medium. The computer-readable storage medium 800 has storage space for program code that performs any of the method steps of the above-described ingredient size determination method and / or cooking control method. This program code 810 can be read from or written to one or more computer program products. The program code may be compressed, for example, in a suitable form.

[0230] In summary, this application provides a method for determining the size of ingredients, a cooking control method, a cooking device, and a medium. The method is applied to a cooking device, which includes a device body and a heating device disposed on the device body. The device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity. The method for determining the size of ingredients includes: acquiring the ingredient category; determining a first time when a first position in the cooking cavity reaches steam saturation during the heating process of the heating device on the water; and determining a second time when a second position in the cooking cavity reaches steam saturation; wherein the first position is closer to the heating device than the second position; determining an interval time based on the first and second times; and determining the size of the ingredients based on the ingredient category and the interval time. This allows for the comprehensive consideration of the ingredient category and relevant parameters during the heating process, avoiding interference from other factors such as ambient temperature, device temperature measurement errors, and differences in ingredient categories. This enables accurate measurement of ingredient size, providing an accurate reference for subsequent cooking processes, achieving precise cooking of ingredients, and optimizing cooking results.

[0231] Finally, it should be noted that the above 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.

Claims

1. A method for determining the size of food ingredients, characterized in that, A cooking device is applied to a cooking apparatus, the cooking apparatus comprising a device body and a heating device disposed on the device body; the device body has a cooking cavity, and the heating device is used to heat water to adjust the temperature of the cooking cavity, the method comprising: During the heating process of the heating device heating the heating water, a first time when the first position in the cooking cavity reaches the steam saturation state is determined; and a second time when the second position in the cooking cavity reaches the steam saturation state is determined; wherein the first position is closer to the heating device than the second position; The interval time is determined based on the first time and the second time. The size of the ingredients is determined based on the type of ingredients in the cooking cavity and the time interval.

2. The method for determining the size of ingredients according to claim 1, characterized in that, During the process of heating the water by the heating device, a first time is determined when the first position in the cooking cavity reaches the steam saturation state. And determining the second time at which the second position in the cooking cavity reaches steam saturation; including: During the heating process of the heating device heating the heating water, the first time when the temperature at the first position reaches the saturation temperature is obtained; And the second time at which the temperature at the second location reaches the saturation temperature.

3. The method for determining the size of ingredients according to claim 1 or 2, characterized in that, Determining the size of the ingredients based on the type of ingredients in the cooking cavity and the time interval includes: Obtain a first preset mapping relationship corresponding to the type of food in the cooking cavity, wherein the first preset mapping relationship represents the correspondence between the time interval and the size of the food; The size of the ingredients is determined based on the interval time and the first preset mapping relationship.

4. A cooking control method, characterized in that, The method includes: The method for determining the size of ingredients according to any one of claims 1 to 3 determines the size of the ingredients; The cooking time should be determined based on the size of the ingredients. Control the cooking time according to the stated cooking time.

5. The cooking control method according to claim 4, characterized in that, Determining the cooking time based on the size of the ingredients includes: Obtain a second preset mapping relationship corresponding to the types of ingredients in the cooking cavity; the second preset mapping relationship represents the correspondence between ingredient size and cooking time; The cooking time is determined based on the size of the ingredients and the second preset mapping relationship.

6. The cooking control method according to claim 4, characterized in that, The cooking control method further includes: Determine the target water volume based on the cooking time; The method of controlling the cooking time according to the cooking time includes: If the initial water volume for heating is greater than or equal to the target water volume, the cooking time is controlled according to the cooking time.

7. The cooking control method according to claim 6, characterized in that, Determining the target water volume based on the cooking time includes: The unit water consumption is determined based on the size of the ingredients; The target water volume is determined based on the cooking time and the unit water consumption.

8. The cooking control method according to claim 6, characterized in that, The cooking control method further includes: If the initial water volume for heating is determined to be less than the target water volume, the amount of water to be replenished is determined based on the initial water volume and the target water volume. When the heating device is replenished with heating water of not less than the replenished water volume, the cooking time is controlled according to the cooking time.

9. The cooking control method according to claim 6, characterized in that, The method further includes: Determine the heating time to heat the heating water from the initial water temperature to the preheating temperature; Obtain a third preset mapping relationship corresponding to the initial water temperature; the third preset mapping relationship represents the correspondence between heating time and water volume. The initial water volume is determined based on the heating time and the third preset mapping relationship.

10. A cooking device, characterized in that, include: The equipment body; the equipment body is provided with a cooking cavity; A heating device is installed on the main body of the equipment; the heating device is used to heat the heating water to adjust the temperature of the cooking cavity; A temperature detection device is used to detect the temperature of the cooking cavity and / or the temperature of the heating water; A control device is used to determine the size of ingredients using the ingredient size determination method according to any one of claims 1 to 3, or to perform cooking control using the cooking control method according to any one of claims 4 to 9.

11. The cooking apparatus according to claim 10, characterized in that, The temperature detection device includes a first detection unit and a second detection unit; The first detection unit is disposed at a first position in the cooking cavity, and the first detection unit is used to detect the temperature at the first position; The second detection unit is disposed at a second position in the cooking cavity, and the second detection unit is used to detect the temperature at the second position.

12. The cooking apparatus according to claim 10, characterized in that, The cooking equipment also includes a water replenishment module, which is used to replenish the heating water of the heating device.

13. A cooking appliance, characterized in that, include: One or more processors; Memory; One or more applications, wherein the one or more applications are stored in the memory and configured to be executed by the one or more processors, the one or more applications being configured to perform the ingredient size determination method as described in any one of claims 1 to 3, and / or the cooking control method as described in any one of claims 4 to 9.

14. A computer-readable storage medium, characterized in that, The computer-readable storage medium contains program code, which can be called by a processor to execute the ingredient size determination method as described in any one of claims 1 to 3, and / or the cooking control method as described in any one of claims 4 to 9.

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