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 a cooking device. The cooking device comprises a device body and a heating device arranged on the device body. The device body has a cooking cavity and a steam cavity. The heating device is used for heating the steam cavity to adjust the temperature of the cooking cavity. The method comprises the following steps: determining the content change of a reference gas in the cooking cavity when the heating device heats the steam cavity; and determining the size of food material in the cooking cavity according to the content change of the reference gas, so as to provide a key basis for accurately controlling cooking parameters and effectively improve cooking uniformity and cooking quality.

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 cooking food using household appliances, such as steam cooking, the individual differences in the thickness and size of the food have a significant impact on the cooking result.

[0003] However, in the actual use of household appliances, there is a lack of accurate measurement of the size of ingredients. Generally, only the category of ingredients is considered without distinguishing the size of ingredients, and a uniform and fixed cooking procedure is used; or the size of ingredients depends on the user's subjective judgment and input, which affects the cooking effect of the ingredients. 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 chamber and a steam chamber. The steam chamber is used to generate steam to heat the cooking chamber, and the heating device is used to heat the cooking chamber to adjust the temperature of the cooking chamber. The method includes: determining the change in the content of a reference gas in the cooking chamber during the process of the heating device heating the heating water; and determining the size of the food ingredients based on the change in the content of the reference gas.

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

[0007] Thirdly, embodiments of this application also provide a cooking device, including: a device body, a heating device, a reference gas detection device, and a control device; wherein, the device body is provided with a cooking chamber and a steam chamber; the heating device is disposed on the device body; the heating device is used to heat the cooking chamber to adjust the temperature of the cooking chamber; the reference gas detection device is used to detect the content of a reference gas in the cooking chamber; the temperature detection device is used to detect the temperature value inside the cooking chamber; the control device is used to determine the size of the ingredients inside the cooking chamber using the ingredient size determination method described in the first aspect above, or to perform cooking control using the cooking control method described in the second aspect above.

[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 chamber and a steam chamber. The steam chamber is used to generate steam to heat the cooking chamber, and the heating device is used to heat the water in the steam chamber to adjust the temperature of the cooking chamber. The method includes: determining the change in the content of a reference gas in the cooking chamber when the heating device heats the steam chamber; and determining the size of the food in the cooking chamber based on the change in the content of the reference gas, thereby providing a key basis for accurately controlling the cooking parameters and effectively improving the uniformity and quality of cooking. 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 schematic diagram of an application environment involved in an embodiment of this application is shown.

[0013] Figure 2 A schematic diagram of another application environment involved in the embodiments of this application is shown.

[0014] Figure 3 A schematic diagram of another application environment involved in the embodiments of this application is shown.

[0015] Figure 4 A flowchart illustrating an offset control method provided in an embodiment of this application is shown.

[0016] Figure 5This paper illustrates a mapping relationship between the heating detection parameters and the outer ring standard parameters provided in an embodiment of this application.

[0017] Figure 6 This paper illustrates a mapping relationship between the heating detection parameters and the inner ring standard parameters provided in an embodiment of this application.

[0018] Figure 7 This paper illustrates another mapping relationship between the heating detection parameters and the outer ring standard parameters provided in the embodiments of this application.

[0019] Figure 8 This paper illustrates another mapping relationship between the heating detection parameters and the inner ring standard parameters provided in the embodiments of this application.

[0020] Figure 9 A schematic diagram of the structure of an offset control device provided in an embodiment of this application is shown.

[0021] Figure 10 A schematic diagram of the structure of an electromagnetic heating device provided in an embodiment of this application is shown.

[0022] Figure 11 This illustration shows a schematic diagram of the structure of a computer-readable storage medium provided in an embodiment of this application. Detailed Implementation

[0023] 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.

[0024] When cooking food using household appliances, such as steaming food, individual differences in the thickness and size of the food have a significant impact on the cooking result.

[0025] However, in actual use of household appliances, there is a lack of accurate measurement of food size. Generally, cooking only considers the category of food and does not use a uniform and fixed program for food size. For example, cooking does not distinguish between food size and uses a uniform program; cooking equipment does not consider the size of food and uses a fixed cooking program with the same cooking time. For example, the steaming function of electric steamers is relatively simple, basically with fixed function settings and fixed time.

[0026] Obviously, different sizes of ingredients require different cooking times. Cooking different sizes of ingredients for the same amount of time cannot meet the optimal cooking requirements for different sizes of ingredients, resulting in inconsistent cooking results.

[0027] 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.

[0028] 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 described 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 chamber and a steam chamber. The steam chamber generates steam to heat the cooking chamber, and the heating device heats the steam chamber to adjust the temperature of the cooking chamber. The method includes: determining the change in the content of a reference gas in the cooking chamber while the heating device heats the cooking chamber; and determining the size of the ingredients in the cooking chamber based on the change in the content of the reference gas, thereby providing a crucial basis for accurately controlling cooking parameters and effectively improving cooking uniformity and quality.

[0029] The technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings.

[0030] Please see Figure 1 This application provides a method for determining the size of food ingredients, which is applied to cooking equipment.

[0031] The cooking equipment includes a main body and a heating device disposed on the main body. The main body has a cooking chamber and a steam chamber. Food ingredients can be placed in the cooking chamber, and heating water can be placed in the steam chamber. The heating device is used to heat the cooking chamber to adjust its temperature, so that the heating water generates steam, 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 limitations on this.

[0032] like Figure 1 As shown, the method for determining the size of ingredients provided in this application includes steps 110 to 120.

[0033] Step 110: While the heating device heats the cooking cavity, determine the change in the content of the reference gas in the cooking cavity.

[0034] Step 120: Determine the size of the ingredients based on the changes in the content of the reference gas.

[0035] In some implementations, the reference gas can be a gaseous component of air, such as oxygen, carbon dioxide, or nitrogen. For example, it can be oxygen.

[0036] During the heating process of the heating device heating the steam chamber, the heating water placed in the steam chamber is heated to generate steam, and the steam heats the food in the cooking chamber. Since the volume of the cooking chamber is fixed, the content of reference gas in the cooking chamber is affected by the volume occupied by the food. The larger the volume of the food, the more space it occupies, and the less space the air occupies, and the less the content of reference gas is.

[0037] Therefore, the faster the reference gas is emptied, the less space the air originally occupied in the cooking cavity, and the more space the food occupies.

[0038] In other words, the change in the content of the reference gas is related to the size of the food; the larger the food, the faster the reference gas is vented; the smaller the food, the slower the reference gas is vented.

[0039] In the embodiments of this application, the change in the content of the reference gas can be represented by venting indicators. Venting indicators include, but are not limited to, the change in reference gas content per unit time, the venting time for the same change in reference gas content, and the rate of decrease in reference gas content.

[0040] The change in reference gas per unit time characterizes the change in reference gas in the cooking cavity after heating for a unit time. For example, if the heating device heats for a first time tn1, the content of reference gas in the cooking cavity is Vn1 at the first time tn1. After heating for a unit time Δtn, the content of reference gas in the cooking cavity is Vn2, then the change in reference gas is V1n - Vn2. The duration of the unit time can be set according to actual needs, and this application does not impose any restrictions on it.

[0041] The venting time for the same change in reference gas is characterized by the time required for the reference gas content to change by a preset change amount ΔV. For example, if the reference gas content in the cooking cavity at the first time tn1 is Vn1, and the reference gas content in the cooking cavity at the second time tn2 decreases by a preset change amount, i.e., Vn1 - ΔVn, then the preset change amount can be set according to actual needs, and this application does not impose any restrictions on it.

[0042] In some embodiments, the rate of decrease of the reference gas content is used to characterize the change in the reference gas content in the cooking cavity, and step 110 may include the following steps.

[0043] (1) When the heating device heats the steam chamber and generates steam, determine the rate of decrease of the content of the reference gas in the cooking chamber.

[0044] The step of determining the rate of decrease of the content of a reference gas in the cooking cavity when the heating device heats the steam cavity and generates steam may include the following steps.

[0045] (1.1) Perform a heating loop in the steam chamber of the heating device to determine the initial content of the reference gas in the cooking chamber.

[0046] (1.2) During the process of heating the steam chamber by the heating device, determine the time it takes for the content of the reference gas in the cooking chamber to decrease from the initial content to less than or equal to the preset content value.

[0047] (1.3) Determine the rate of decrease of the reference gas content based on the initial content, the preset content and the decrease time.

[0048] Furthermore, step 120 may include: determining the size of the food ingredient based on the rate of decrease of the reference gas content.

[0049] The rate of decrease of the reference gas content characterizes the rate of change of the reference gas content in the cooking cavity. For example, if the reference gas content in the cooking cavity at the first time tn1 is Vn1, and the reference gas content at the second time tn2 is Vn2, then the rate of decrease of the reference gas content is vn = (Vn1 - Vn2) / (tn2 - tn1). Furthermore, the rate of decrease of the reference gas content can also be set to a preset content range, for example, setting Vn1 - Vn2 = Vn3.

[0050] The changes in the content of the reference gas are related to the size of the food. The faster the reference gas is vented, the larger the food is; the slower the reference gas is vented, the smaller the food is.

[0051] In some implementations, step 120 may include the following steps.

[0052] (1) Obtain the first preset mapping relationship; the first preset mapping relationship represents the correspondence between the change in the content of the reference gas and the size of the food.

[0053] (2) Determine the size of the ingredients based on the change in the content of the reference gas and the first preset mapping relationship.

[0054] There is a corresponding relationship between the size of the food and the change in the content of the reference gas. In the embodiments of this application, a first preset mapping relationship between the size of the food and the change in the content of the reference gas can be obtained in advance by fitting a large amount of data.

[0055] The changes in the content of reference gas in the cooking cavity under different ingredient sizes G1 can be obtained in advance. The obtained data is used to calculate the first preset mapping relationship F1 between ingredient size G1 and the changes in the content of reference gas S1 through a fitting algorithm.

[0056] Therefore, in actual use, the first preset mapping relationship can be obtained first, and the size of the food can be determined according to the change in the content of the reference gas and the first preset mapping relationship.

[0057] 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.

[0058] 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.

[0059] In some implementations, the first preset mapping relationship may also be affected by other factors. In order to further improve the accuracy of the first preset mapping relationship and obtain more accurate food size, the setting of the first preset mapping relationship can also be determined in combination with other factors.

[0060] For example, the type of food can also affect the changes in the content of reference gases. Different types of food vary due to factors such as specific heat capacity, thermal conductivity, moisture content, physical changes, and shape. Foods with high water content and high specific heat capacity usually cause the temperature of the cooking cavity to rise more slowly, resulting in slower venting. On the other hand, foods with high fat content and low specific heat capacity may cause the temperature to rise more quickly, resulting in faster venting.

[0061] In some other embodiments, step 120 may include the following steps.

[0062] (1) Obtain the second preset mapping relationship; the second preset mapping relationship represents the correspondence between the change in the content of the reference gas and the rate of change of the temperature of the cooking cavity.

[0063] (2) Determine the size of the ingredients in the cooking cavity based on the temperature change rate of the cooking cavity and the second preset mapping relationship.

[0064] There is a corresponding relationship between the size of the ingredients and the rate of temperature change in the cooking cavity. In the embodiments of this application, a second preset mapping relationship between the size of the ingredients and the rate of temperature change in the cooking cavity can be obtained in advance by fitting a large amount of data.

[0065] The temperature change rate V2 of the cooking cavity can be obtained in advance under different ingredient sizes G2. The obtained data is used to calculate the second preset mapping relationship F2 between ingredient size G2 and temperature change rate V2 of the cooking cavity through a fitting algorithm.

[0066] Therefore, in actual use, the second preset mapping relationship can be obtained first, and the size of the ingredients can be determined according to the temperature change rate of the cooking cavity and the second 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 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.

[0069] 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 more accurate ingredient sizes, the setting of the second preset mapping relationship can also be determined in combination with other factors.

[0070] For example, the type of food also affects the rate of temperature change in the steam chamber. Different types of food vary due to factors such as specific heat capacity, thermal conductivity, moisture content, physical changes, and shape. Foods with high water content and high specific heat capacity usually cause the temperature in the cooking chamber to rise more slowly, resulting in a smaller rate of temperature change. On the other hand, food with high fat content and low specific heat capacity may cause the temperature to rise more quickly, resulting in a higher rate of temperature change.

[0071] In some embodiments, before the step of determining the size of the food in the cooking cavity based on the temperature change rate of the cooking cavity and the second preset mapping relationship, the food size determination method provided in this application embodiment further includes the following steps.

[0072] (1) Determine the initial temperature inside the cooking cavity before the heating device heats the steam cavity.

[0073] (2) When the heating device heats the steam chamber and generates steam, determine the heating time when the temperature in the cooking chamber rises from the initial temperature to the preset temperature threshold.

[0074] (3) Determine the temperature change rate of the cooking cavity based on the initial temperature, the preset temperature threshold and the heating time.

[0075] In the embodiments of this application, before starting the heating device to heat the steam chamber, the temperature inside the cooking chamber can be detected by a temperature sensor as the initial temperature, and the current time can be determined as the initial time. When the heating device is started to heat the steam chamber, the temperature inside the steam chamber gradually increases. The heating water inside the steam chamber also gradually heats up. When the temperature reaches a certain level, the heating water evaporates to generate steam, which then cooks the food inside the cooking chamber.

[0076] Optionally, steam is generated in the steam chamber after the heating device has heated the steam chamber for a preset time.

[0077] The preset time can be set in advance, for example, based on the maximum amount of water that the steam chamber can hold, to the time required to heat it to produce steam. Alternatively, the actual amount of heating water contained in the steam chamber can be obtained, and the time required to produce steam can be determined based on the amount of heating water.

[0078] After the steam chamber is heated and steam is generated, the generated steam will affect the temperature of the cooking chamber. At this time, the temperature of the cooking chamber can be detected.

[0079] In some implementations, the temperature inside the cooking cavity can be acquired according to a preset cycle to determine whether the temperature has risen to a preset temperature threshold. If it is determined that the temperature has risen to the preset temperature threshold, the current time can be determined as the change time, and the time difference between the initial time and the change time can be used as the heating duration.

[0080] Therefore, we can obtain the temperature change rate = (preset temperature threshold - initial temperature) / heating time.

[0081] To obtain the size of ingredients more accurately, the method for determining the size of ingredients provided in this application embodiment may further include: obtaining ingredient information.

[0082] In some implementations, the ingredient information includes, but is not limited to, fish, pork ribs, chicken, whole grains, frozen pasta, etc.

[0083] In some implementations, users can pre-set ingredient information, for example, by directly inputting it on the interactive module of the cooking device, or by setting the ingredient information through a terminal and transmitting the ingredient information to the cooking device through the terminal that communicates with the cooking device.

[0084] 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 confirm the ingredient information by recognizing the ingredient images, such as by recognizing the ingredient images by a pre-trained image recognition module.

[0085] In some implementations, the step of obtaining a first preset mapping relationship includes: obtaining a first preset mapping relationship corresponding to the ingredient information.

[0086] Therefore, by combining the information on ingredients, a more accurate first preset mapping relationship can be obtained.

[0087] Given that the ingredient information is A1, the changes in the content of the reference gas in the cooking cavity are S1 for different ingredient sizes G1. The acquired data is used to calculate the first preset mapping relationship F1 between the ingredient size G1 and the changes in the content of the reference gas S1 when the ingredient information is A1, through a fitting algorithm.

[0088] Following the above method, the first preset mapping relationship corresponding to different food categories can be further obtained.

[0089] In some implementations, the step of obtaining a second preset mapping relationship includes: obtaining a second preset mapping relationship corresponding to the ingredient information.

[0090] Therefore, by combining the ingredient information, a more accurate second preset mapping relationship can be obtained.

[0091] Given that the ingredient information is A2, the temperature change rate of the cooking cavity can be obtained in advance for different ingredient sizes G2. The obtained data is then used to calculate the second preset mapping relationship F2 between the ingredient size G2 and the temperature change rate of the cooking cavity when the ingredient information is A2.

[0092] Following the above method, a second preset mapping relationship corresponding to different food categories can be further obtained.

[0093] In summary, the method for determining the size of ingredients provided in this application can comprehensively consider relevant parameters during the heating process of ingredients to achieve accurate measurement of ingredient size, provide accurate reference for subsequent cooking processes, simplify cooking procedures, improve cooking results, and enhance cooking efficiency.

[0094] 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.

[0095] Step 210: Determine the size of the ingredients in the cooking cavity based on the ingredient size determination method.

[0096] 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.

[0097] Step 220: Determine the cooking time based on the size of the ingredients.

[0098] Step 230: Control the cooking time according to the cooking time.

[0099] 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.

[0100] 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.

[0101] 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.

[0102] 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 third preset mapping relationship between cooking time and ingredient size can be obtained in advance by fitting a large amount of data.

[0103] For example, given different ingredient sizes G3, the cooking time t3 required to cook the ingredients to the optimal cooking endpoint can be obtained in advance. The obtained data can then be used to calculate a third preset mapping relationship F3 between ingredient size G3 and cooking time t3 through a fitting algorithm.

[0104] 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.

[0105] Therefore, in actual use, the third 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 third preset mapping relationship.

[0106] However, in actual cooking, the third preset mapping relationship may also be affected by other factors; for example, different ingredient information will affect the steam generation rate and temperature rise rate of the cooking chamber, thus affecting the cooking effect.

[0107] To improve cooking results, in some implementations, step 220 may include: determining the cooking time based on the size and information of the ingredients.

[0108] The information about different ingredients varies depending on factors such as 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.

[0109] In some implementations, to further improve the cooking effect, step 220 may include the following steps.

[0110] (1) Obtain the third preset mapping relationship corresponding to the ingredient information; the third preset mapping relationship represents the correspondence between ingredient size and cooking time.

[0111] (2) Determine the cooking time based on the size of the ingredients and the third preset mapping relationship.

[0112] For example, if the ingredient category is A3, the cooking time t3 required to cook the ingredient to the optimal cooking endpoint can be obtained in advance. The obtained data can be used to calculate the third mapping relationship F3 between the ingredient size G3 and the cooking time t3 through a fitting algorithm.

[0113] Referring to the above method, a third preset mapping relationship can be obtained when other ingredient information is available.

[0114] Therefore, in actual use, the third preset mapping relationship corresponding to the ingredient information can be found first, and the cooking time can be determined according to the ingredient information and the third preset mapping relationship.

[0115] 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.

[0116] 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.

[0117] 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.

[0118] However, in actual cooking, the third preset mapping relationship may also be affected by other factors; for example, the initial water temperature and 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.

[0119] To improve the cooking effect, in some embodiments, step 220 may include: determining the cooking time based on ingredient information, ingredient size, initial water temperature, and initial water volume.

[0120] 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.

[0121] 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.

[0122] To further improve cooking results, the cooking time is determined based on ingredient information, ingredient size, initial water temperature, and water volume. This includes obtaining a fourth preset mapping relationship corresponding to the ingredient information, initial water temperature, and water volume. This fourth preset mapping relationship represents the correspondence between ingredient size and cooking time. The fourth preset mapping relationship between cooking time and ingredient size can be pre-obtained through extensive data fitting under different ingredient information, initial water temperature, and initial water volume.

[0123] For example, given the ingredient information as A4, the initial water temperature as T4, and the initial water volume as W4, the cooking time t4 required to cook the ingredients to the optimal cooking endpoint can be calculated using a fitting algorithm to determine the fourth mapping relationship F4 between the ingredient size G4 and the cooking time t4.

[0124] Following the above method, the fourth preset mapping relationship can be further obtained for the same ingredient category under different combinations of initial water temperature and initial water volume. Similarly, the fourth preset mapping relationship for other ingredient information under various combinations of initial water temperature and initial water volume can also be obtained.

[0125] For example, pre-steam a large number of fish of different sizes. Under different initial water temperatures and water volumes, the optimal cooking endpoint for each fish is a core temperature of 65 degrees Celsius. Obtain the cooking time data t4 for different sizes of fish and under different conditions to reach a core temperature of 65 degrees Celsius. Fit the different sizes of fish, different conditions, and the corresponding t4 to obtain the corresponding fourth preset mapping relationship, which is used to calculate the optimal cooking time for different sizes of fish under different conditions.

[0126] 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.

[0127] 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℃.

[0128] 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 embodiment at different core temperatures. 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℃.

[0129] 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 8 The curves showing the change in elasticity of fish meat at different core temperatures provided in the embodiments of this application are illustrated. Figure 8 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℃.

[0130] Therefore, in actual use, the fourth preset mapping relationship corresponding to the ingredient information, the initial water temperature and the initial water volume is obtained first, and then the cooking time is determined according to the size of the ingredients and the fourth preset mapping relationship.

[0131] In some implementations, the fourth preset mapping relationship may also be affected by other factors. In order to further improve the accuracy of the fourth preset mapping relationship and obtain a more accurate cooking time, the setting of the fourth preset mapping relationship can also be determined in combination with other factors.

[0132] 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.

[0133] To obtain cooking time more accurately, the steps involve obtaining a fourth preset mapping relationship corresponding to ingredient information, initial water temperature, and water volume, including obtaining a fourth preset mapping relationship corresponding to ingredient information, initial water temperature, water volume, and ambient temperature.

[0134] Therefore, by combining the ambient temperature, a more accurate fourth preset mapping relationship is obtained.

[0135] A fourth 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.

[0136] For example, given an ambient temperature of h4, ingredient information of A4, initial water temperature of T4, and initial water volume of W4, the cooking time t4 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 fourth mapping relationship F4 between ingredient size G4 and cooking time t4 through a fitting algorithm.

[0137] Referring to the above method, we can further obtain the fourth preset mapping relationship corresponding to different ambient temperatures under the same ingredient information, the initial water temperature and initial water volume combination.

[0138] Similarly, it is also possible to obtain the fourth preset mapping relationship corresponding to different ambient temperatures when the information of ingredients, starting water temperature and initial water volume are other combinations.

[0139] 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.

[0140] 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.

[0141] 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.

[0142] 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.

[0143] 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.

[0144] 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.

[0145] A third preset mapping relationship between cooking time and ingredient size can be obtained in advance by fitting a large amount of data for different ingredients.

[0146] For example, a third preset mapping relationship F3 can be obtained in advance, which is the cooking time t3 required to cook the ingredients to the optimal cooking endpoint when the ingredient category is A3 and the ingredient size is G3. The obtained data is then used to calculate the third preset mapping relationship F3 between ingredient size G3 and cooking time t3 through a fitting algorithm.

[0147] Wherein, cooking time t3 refers to the time during which the cooking chamber is saturated with steam throughout the entire cooking process. For example, if the time 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.

[0148] Therefore, in actual use, the cooking time is determined based on the size of the ingredients and a third 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.

[0149] 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.

[0150] 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.

[0151] 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.

[0152] 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.

[0153] To accurately measure the required amount of water for heating, reduce energy consumption, and improve cooking results, in some embodiments, the cooking equipment includes a heating device that heats the steam chamber to generate steam. The cooking control method provided in this application also includes the following step: determining the target amount of water for heating based on the cooking time.

[0154] There is a corresponding relationship between cooking time and target water volume. In the embodiments of this application, a fourth preset mapping relationship between cooking time and target water volume can be obtained in advance by fitting a large amount of data.

[0155] 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.

[0156] In some implementations, the step of determining the target amount of water for heating based on cooking time includes the following steps.

[0157] (1) Determine the unit water consumption based on the size of the ingredients.

[0158] (2) Determine the target amount of water for heating based on cooking time and unit water consumption.

[0159] 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.

[0160] Therefore, the target water volume can be determined based on cooking time and unit water consumption.

[0161] For example, if the cooking time is 30 minutes and the water consumption is 50ml per minute, then the target water volume is 1500ml.

[0162] 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.

[0163] 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.

[0164] 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 heating duration of the heating device according to the cooking time.

[0165] This ensures that the amount of water used for heating during cooking is sufficient to meet the cooking requirements and ensures the cooking effect.

[0166] In some embodiments, the cooking control method provided in this application further includes the following steps.

[0167] (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.

[0168] (2) When it is determined that the heating device needs to be supplemented with heating water of not less than the amount of supplemented water, the heating time of the heating device shall be controlled according to the cooking time.

[0169] 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.

[0170] For example, if the target water volume is 1500ml and the initial water volume is 500ml, then the additional water volume should be 1000ml.

[0171] 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.

[0172] 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.

[0173] 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.

[0174] In some implementations, the cooking equipment may be equipped with a liquid level detection module to detect the amount of water used for heating.

[0175] 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.

[0176] In some other embodiments, the cooking equipment can also determine the initial volume of heating water by combining relevant parameters during the heating process.

[0177] By way of example, the cooking control method provided in the embodiments of this application may further include the following steps.

[0178] (1) Determine the heating time for heating the water from the initial water temperature to the preheating temperature.

[0179] (2) Obtain the fourth preset mapping relationship corresponding to the initial water temperature; the fourth preset mapping relationship represents the correspondence between heating time and water volume.

[0180] (3) Determine the initial water volume based on the heating time and the fourth preset mapping relationship.

[0181] 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.

[0182] There is a corresponding relationship between water volume and heating time. In the embodiments of this application, a fourth preset mapping relationship between water volume and heating time can be obtained in advance by fitting a large amount of data.

[0183] For example, the initial water temperature t4 can be pre-obtained, and the heating time T4 for heating the water to a preset temperature can be calculated for different initial water volumes W4. The obtained data is then used to calculate a third preset mapping relationship F4 between the water volume W4 and the heating time T4 at the initial water temperature t4. 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.

[0184] Similarly, the fourth preset mapping relationship F1 between water volume and heating time is obtained under different initial water temperatures.

[0185] 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 fourth preset mapping relationship.

[0186] 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.

[0187] The fourth 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.

[0188] In some implementations, the fourth preset mapping relationship may also be affected by other factors. In order to improve the accuracy of the fourth preset mapping relationship and obtain a more accurate initial water volume, the setting of the fourth preset mapping relationship can also be determined in combination with other factors.

[0189] For example, different ambient temperatures will also affect the heating time; the lower the ambient temperature, the longer the heating time required.

[0190] To obtain the initial water volume more accurately, the cooking control method provided in this application embodiment may further include: obtaining the ambient temperature.

[0191] 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.

[0192] Further, the step of obtaining a fourth preset mapping relationship corresponding to the initial water temperature includes: obtaining a fourth preset mapping relationship corresponding to the initial water temperature and the ambient temperature.

[0193] Therefore, by combining the ambient temperature, a more accurate fourth preset mapping relationship is obtained.

[0194] The heating time t4 for heating the water to the preset temperature can be obtained in advance under different initial water volume W4 conditions, with the initial water temperature T4 and the ambient temperature h4. The obtained data is used to calculate the fourth preset mapping relationship F4 between water volume W4 and heating time t4 when the initial water temperature is T4 and the ambient temperature is h4.

[0195] Following the above method, a fourth preset mapping relationship can be further obtained with an initial water temperature of t4 and different ambient temperatures.

[0196] Similarly, other initial water temperatures and fourth preset mapping relationships under different ambient temperatures can be obtained.

[0197] Please see Figure 7 , Figure 7 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, reference gas detection device (not shown), control device 430, and temperature detection device (not shown).

[0198] The main body of the device 410 is provided with a cooking chamber Q and a steam chamber (not shown in the figure).

[0199] A heating device 420 is installed on the main body 410; the heating device 420 is used to heat the steam chamber to adjust the temperature of the cooking chamber Q. When the heating device 420 heats, the temperature of the heating water rises and steam is generated. The steam enters the cooking chamber Q to cook the food placed in the cooking chamber.

[0200] In some embodiments, the cooking device 400 may also include other components, such as a food tray placed on the heating device 410 for holding food. Alternatively, it may include a power module to provide power to other modules; this application is not limited in this regard.

[0201] The reference gas detection device is used to detect the content of reference gas in the cooking cavity. The temperature detection device is used to detect the content of reference gas in the cooking cavity.

[0202] The temperature detection device is used to detect the temperature value inside the cooking cavity Q.

[0203] 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.

[0204] Optionally, the control device 430 may be an MCU (Microcontroller Unit, also known as a single-chip microcomputer) or a CPU (Central Processing Unit).

[0205] In some embodiments, the temperature detection device can also be used to detect the temperature of the heating water in the steam chamber. For example, the temperature detection device may include a first temperature detection unit and a second temperature detection unit. The first temperature detection unit is disposed in the cooking chamber to detect the temperature value of the cooking chamber. The second temperature detection unit is disposed in the steam chamber to detect the temperature value of the steam chamber.

[0206] In some implementations, the temperature detection device is also used to detect the ambient temperature and / or the temperature of the cooking cavity.

[0207] Optionally, the temperature detection device may include an NTC (Negative Temperature Coefficient) temperature sensor or other temperature detection devices.

[0208] 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.

[0209] 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.

[0210] Please see Figure 8This 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 chamber and a steam chamber. The steam chamber is used to generate steam to heat the cooking chamber. The heating device is used to heat the steam chamber to adjust the temperature of the cooking chamber. The device includes a reference gas content determination module 510 and a first food ingredient size determination module 540.

[0211] The reference gas content determination module 510 is used to determine the change in the content of reference gas in the cooking cavity when the heating device heats the steam cavity.

[0212] The first ingredient size determination module 520 is used to determine the size of the ingredients in the cooking cavity based on the changes in the content of the reference gas.

[0213] Please see Figure 9 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.

[0214] The second ingredient size determination module 610 is used to determine the ingredient size according to the ingredient size determination method.

[0215] The cooking time determination module 620 is used to determine the cooking time based on the size of the ingredients in the cooking cavity.

[0216] The cooking time control module 630 is used to control the cooking time according to the cooking time.

[0217] 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.

[0218] 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.

[0219] Please see Figure 10 Based 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.

[0220] 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.

[0221] 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.

[0222] 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.

[0223] Please refer to Figure 11This 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.

[0224] 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.

[0225] In summary, the present application provides a method for determining the size of ingredients, a cooking control method, a cooking device, and a medium. The cooking device includes a device body and a heating device disposed on the device body. The device body has a cooking chamber and a steam chamber. The steam chamber generates steam to heat the cooking chamber, and the heating device heats the water in the steam chamber to adjust the temperature of the cooking chamber. The method includes: determining the change in the content of a reference gas in the cooking chamber when the heating device heats the steam chamber; and determining the size of the ingredients in the cooking chamber based on the change in the content of the reference gas, thereby providing a key basis for accurately controlling cooking parameters and effectively improving cooking uniformity and quality. 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, The method applies to cooking equipment, which includes a device body and a heating device disposed on the device body; the device body has a cooking chamber and a steam chamber, the steam chamber is used to generate steam to heat the cooking chamber, and the heating device is used to heat the steam chamber to adjust the temperature of the cooking chamber; the method for determining the size of the ingredients includes: When the heating device heats the steam chamber, the change in the content of the reference gas in the cooking chamber is determined; The size of the food inside the cooking cavity is determined based on the changes in the content of the reference gas; The step of determining the change in the content of a reference gas in the cooking cavity when the heating device heats the steam cavity includes: When the heating device heats the steam chamber and generates steam, the rate of decrease of the content of the reference gas in the cooking chamber is determined; Determining the size of the food inside the cooking cavity based on the change in the content of the reference gas includes: The size of the food inside the cooking cavity is determined based on the rate of decrease in the content of the reference gas.

2. The method for determining the size of ingredients according to claim 1, characterized in that, The step of determining the rate of decrease of the reference gas content in the cooking cavity when the heating device heats the steam cavity and generates steam includes: Before the heating device heats the steam chamber, the initial content of the reference gas in the cooking chamber is determined; During the heating process of the heating device on the steam chamber, the time it takes for the content of the reference gas in the cooking chamber to decrease from the initial content to less than or equal to a preset content value is determined; The rate of decrease in the content of the reference gas is determined based on the initial content, the preset content value, and the decrease duration.

3. The method for determining the size of ingredients according to claim 1 or 2, characterized in that, The step of determining the size of the food inside the cooking cavity based on the change in the content of the reference gas includes: Obtain a first preset mapping relationship; the first preset mapping relationship characterizes the correspondence between the change in the content of the reference gas and the size of the food ingredient; The size of the food in the cooking cavity is determined based on the change in the content of the reference gas and the first preset mapping relationship.

4. The method for determining the size of ingredients according to claim 3, characterized in that, The method for determining the size of the ingredients also includes: Obtain ingredient information; The step of obtaining the first preset mapping relationship includes: Obtain the first preset mapping relationship corresponding to the ingredient information.

5. A cooking control method, characterized in that, The cooking control method includes: The size of the food in the cooking cavity is determined according to the food size determination method according to any one of claims 1 to 4; The cooking time is determined based on the size of the ingredients inside the cooking cavity; Control the cooking time according to the stated cooking time.

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

7. The cooking control method according to claim 6, characterized in that, The cooking equipment includes heating water for heating the steam chamber to generate steam, and the cooking control method further includes: The target amount of water for heating is determined 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 determined to be greater than or equal to the target water volume, the heating duration of the heating device is controlled according to the cooking time.

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

9. The cooking control method according to claim 7, characterized in that, The cooking control method further includes: If it is determined that the initial water volume for heating is 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 supplemented with heating water of not less than the amount of supplemented water, the heating time of the heating device is controlled according to the cooking time.

10. The cooking control method according to claim 7, characterized in that, The method further includes: Determine the heating time to heat the water from the initial temperature to the preset temperature; Obtain a fourth preset mapping relationship corresponding to the initial water temperature; the fourth 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 fourth preset mapping relationship.

11. A cooking device, characterized in that, include: The equipment body is provided with a cooking chamber and a steam chamber; A heating device is disposed on the main body of the equipment; the heating device is used to heat the steam chamber to adjust the temperature of the cooking chamber; A reference gas detection device is used to detect the content of a reference gas in the cooking cavity; A temperature detection device is used to detect the temperature value inside the cooking cavity; A control device is used to determine the size of the food in the cooking cavity using the food size determination method according to any one of claims 1 to 4, or to perform cooking control using the cooking control method according to any one of claims 5 to 10.

12. The cooking apparatus according to claim 11, characterized in that, The cooking equipment also includes a water replenishment module, which is used to replenish the heating water used by 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 4, and / or the cooking control method as described in any one of claims 5 to 10.

14. A computer-readable storage medium, characterized in that, The computer-readable storage medium contains program code that can be called by a processor to execute the ingredient size determination method as described in any one of claims 1 to 4, and / or the cooking control method as described in any one of claims 5 to 10.

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