Cooking control method and device, electronic equipment and computer readable storage medium

Abstract

The invention provides a cooking control method and device, electronic equipment and a computer readable storage medium, is applied to a cooking stove, and relates to the technical field of intelligent cooking. The method comprises the following steps: acquiring a heating rate of a cooking pot; determining a water quantity value in the cooking pot based on the heating rate and a preset first contrast relation table; determining boiling time corresponding to the water volume value in a preset different water volume boiling time table; determining a target evaporation amount based on a preset soup retention coefficient and a water amount value; based on a preset evaporation capacity comparison table, preset fire turn-off time, the target evaporation capacity and the boiling time, regulating and controlling the working gear of the cooking stove and the working duration corresponding to the working gear; according to the technical scheme, the water adding amount is judged according to the heating rate of the cooking pot, then the control scheme is generated in combination with the water evaporation amount and the soup remaining amount under the different gears after boiling, the working gears of the cooking stove are accurately controlled after the pot is boiled, the success rate of a menu is optimized, the cooking effect is improved, and the user experience is improved.

Description

Technical Field

[0001] This invention relates to the field of intelligent cooking technology, and in particular to a cooking control method, device, electronic device, and computer-readable storage medium. Background Technology

[0002] During the cooking process, smart cooktops need to obtain temperature data from the bottom of the pot using a temperature sensor. Based on this temperature data, the temperature changes of the water inside the pot can be calculated, thereby controlling the cooking process of the cooktop.

[0003] In real-world user scenarios, users may not add the exact amount of water as specified in the recipe. Without a weight sensor, smart cooktops cannot accurately determine the amount of water in the pot. If users mechanically follow the preset recipe, the resulting dish may not be satisfactory. Furthermore, the evaporation rate varies significantly depending on the heat level. Without knowing the initial water volume, it's impossible to precisely control the heat setting, leading to unsatisfactory or even failed recipe creation and a poor user experience. Summary of the Invention

[0004] The purpose of this invention is to provide a cooking control method, device, electronic device, and computer-readable storage medium. The method determines the amount of water added by measuring the heating rate of the cooking pot, and then generates a control scheme by combining the amount of water evaporation and the amount of soup remaining at different settings after boiling. This allows for precise control of the cooking stove's operating settings after the pot boils, optimizing the success rate of recipes, improving cooking results, and enhancing the user experience.

[0005] In a first aspect, the present invention provides a cooking control method applied to a cooking stove, the method comprising: Obtain the heating rate of the cooking pot; The water volume in the cooking pot is determined based on the heating rate and a preset first reference table; wherein, the first reference table includes: multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one. Determine the boiling time corresponding to the water volume value from the preset boiling time schedules for different water volumes; The target evaporation rate is determined based on the preset soup retention coefficient and water volume value; The cooking stove's operating level and corresponding operating time are adjusted based on a preset evaporation rate comparison table, preset turn-off time, target evaporation rate, and boiling time.

[0006] In some preferred embodiments of the present invention, the heating rate includes: a first heating rate and a second heating rate; the first heating rate characterizes the heating rate of the cooking pot within a first time period; the second heating rate characterizes the heating rate of the cooking pot within a second time period; the step of determining the water volume in the cooking pot based on the heating rate and a preset first comparison table includes: Based on the first comparison table, determine the target heating rate threshold range and the target water volume threshold range corresponding to the first heating rate; The water volume value is determined based on the target heating rate threshold range, the target water volume threshold range, and the second heating rate.

[0007] In some preferred embodiments of the present invention, the step of determining the water volume value based on the target heating rate threshold range, the target water volume threshold range, and the second heating rate includes: The estimated water volume is determined based on the upper and lower endpoints of the target water volume threshold range; The refinement accuracy value is determined based on the estimated water volume and the upper endpoint of the target heating rate threshold range; The water volume value is determined based on the lower endpoint value of the target water volume threshold range, the second heating rate, and the refinement accuracy value.

[0008] In some preferred embodiments of the present invention, the step of determining the target evaporation amount based on a preset soup retention coefficient and water content includes: The target soup retention coefficient corresponding to the water volume value is determined based on a pre-determined soup retention table; The target evaporation rate is determined based on the target broth retention coefficient and water content.

[0009] In some preferred embodiments of the present invention, the evaporation rate comparison table includes: the amount of water evaporation per unit time of the cooking stove at multiple operating levels; the steps of adjusting the operating level of the cooking stove and the corresponding operating time of the operating level based on the preset evaporation rate comparison table, preset turn-off time, target evaporation rate, and boiling time include: The remaining cooking time is determined based on the time the heat is turned off and the boiling time. The cooking stove's operating plan is determined based on the target evaporation rate and the amount of water evaporation per unit time at each operating level. The operating plan includes multiple operating durations and the corresponding operating level for each operating duration. The sum of the multiple operating durations is less than or equal to the remaining cooking time.

[0010] In some preferred embodiments of the present invention, the method further includes: the target evaporation rate and the amount of water evaporation per unit time at the operating setting are constrained by the following formula: ; in, This represents the amount of water evaporated per unit time corresponding to the i-th gear. This represents the working time corresponding to the i-th gear. The target evaporation rate.

[0011] In some preferred embodiments of the present invention, the method further includes: the remaining cooking time and the working time of each gear setting are constrained by the following formula: ; in, This represents the working time corresponding to the i-th gear. The remaining cooking time.

[0012] Secondly, the present invention provides a cooking control device for use in a cooking stove, the device comprising: The heating rate acquisition module is used to acquire the heating rate of the cooking pot; The water volume estimation module is used to determine the water volume in the cooking pot based on the heating rate and a preset first reference table; wherein, the first reference table includes multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one. The boiling time determination module is used to determine the boiling time corresponding to the water volume value in a preset boiling time schedule for different water volumes. The target evaporation rate determination module is used to determine the target evaporation rate based on the preset soup retention coefficient and water volume value; The cooking mode adjustment module is used to adjust the working level of the cooking stove and the corresponding working time of the working level based on a preset evaporation amount comparison table, preset turn-off time, target evaporation amount and boiling time.

[0013] Thirdly, the present invention provides an electronic device including a processor and a memory, the memory storing computer-executable instructions that can be executed by the processor, the processor executing the computer-executable instructions to implement the cooking control method provided in the first aspect above.

[0014] Fourthly, the present invention provides a computer-readable storage medium storing computer-executable instructions, which, when invoked and executed by a processor, cause the processor to implement the cooking control method provided in the first aspect.

[0015] This invention brings the following beneficial effects: This invention provides a cooking control method, device, electronic device, and computer-readable storage medium, applied to a cooking stove. The method includes: acquiring the heating rate of the cooking pot; determining the water volume in the cooking pot based on the heating rate and a preset first reference table; wherein the first reference table includes: multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one; determining the boiling time corresponding to the water volume value in a preset boiling time table for different water volumes; determining the target evaporation amount based on a preset broth retention coefficient and the water volume value; adjusting the working level of the cooking stove and the working time corresponding to the working level based on a preset evaporation amount reference table, a preset turn-off time, the target evaporation amount, and the boiling time; determining the amount of water added by measuring the heating rate of the cooking pot, and then generating a control scheme by combining the water evaporation amount and broth retention amount at different levels after boiling, so as to achieve precise control of the working level of the cooking stove after the pot boils, thereby optimizing the success rate of recipes, improving cooking results, and enhancing user experience. Attached Figure Description

[0016] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0017] Figure 1 A flowchart of a cooking control method provided in an embodiment of the present invention; Figure 2 This is a schematic diagram of the structure of a cooking control device provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of an electronic device provided in an embodiment of the present invention.

[0018] Icons: 310 - Heating rate acquisition module; 320 - Water volume estimation module; 330 - Boiling time determination module; 340 - Target evaporation rate determination module; 350 - Cooking mode adjustment module; 400 - Memory; 401 - Processor; 402 - Bus; 403 - Communication interface. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0020] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0021] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0022] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the product of this invention is in use. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention. In addition, the terms "first," "second," "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0023] Furthermore, terms such as "horizontal," "vertical," and "sag" do not imply that components must be absolutely horizontal or suspended, but rather that they can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal relative to "vertical," and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0024] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0025] Smart cooktops require a temperature sensor at the bottom of the pot to collect temperature data during cooking. This data allows them to calculate water temperature changes and detect when the water is boiling. Furthermore, when creating a recipe, the cooktop needs to control evaporation and broth retention based on the weight of water added, ensuring successful cooking. However, smart cooktops without a weight sensor cannot accurately determine the amount of water added. Additionally, evaporation rates vary significantly depending on the heat level; without knowing the initial water volume, precise heat control is impossible, potentially leading to unsatisfactory or failed recipes.

[0026] This invention provides a cooking control method that, by using the relationship between the change in temperature sensor and time (i.e., the heating rate), pre-identifies the boiling state and the amount of water in the pot; then, by combining the boiling point of water and the evaporation rate of water under different heat levels, it calculates the optimal evaporation amount and the required heat level based on the determined amount of water, thereby optimizing the success rate of recipes and improving cooking results.

[0027] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0028] Example 1 This invention provides a cooking control method applied to cooking stoves, see [link / reference]. Figure 1 The flowchart shown in this embodiment of the invention provides a cooking control method, the method including: Step S102: Obtain the heating rate of the cooking pot.

[0029] Specifically, a temperature sensor is installed on the cooking stove to obtain the temperature change of the cooking pot. Within a preset time period, the ratio of the temperature change value to the time is used as the heating rate.

[0030] In some preferred embodiments of the present invention, for cooking pots equipped with temperature sensors and capable of communicating with the cooking stove, the heating rate can be calculated by the pot and then sent to the cooking stove. The sensors in the pot can typically directly acquire the temperature inside the pot, thus making the calculated heating rate more accurate.

[0031] Step S104: Determine the water volume value in the cooking pot based on the heating rate and a preset first reference table; wherein, the first reference table includes: multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one.

[0032] Specifically, the first relationship lookup table includes multiple consecutive water volume threshold ranges, such as: 50g to 500g, 500g to 1000g, 1000g to 1500g, 1500g to 2000g, and 2000g to 3000g, etc. Each water volume threshold corresponds to a heating rate threshold range. For example, the heating rate threshold range for 50g to 500g is G2 to G1, and the heating rate threshold range for 500g to 1000g is G3 to G2, etc. The heating rate threshold range corresponding to the weight of 0g to 1500g is G4 to G3, the heating rate threshold range corresponding to the weight of 1500g to 2000g is G5 to G4, and the heating rate threshold range corresponding to the weight of 2000g to 3000g is greater than G5. After calculating the heating rate, determining which heating rate threshold range the heating rate falls into determines which water volume threshold range the current water volume value is in. Furthermore, the median value of the water volume threshold range can be used as the current water volume value in the cooking pot.

[0033] Furthermore, in some preferred embodiments of the present invention, the water volume value can be determined by repeatedly determining the water volume threshold range and then by weighted averaging the intermediate values ​​of the multiple water volume threshold ranges.

[0034] Furthermore, in some preferred embodiments of the present invention, the heating rate includes: a first heating rate and a second heating rate; the first heating rate characterizes the heating rate of the cooking pot within a first time period; the second heating rate characterizes the heating rate of the cooking pot within a second time period; the step of determining the water volume value in the cooking pot based on the heating rate and a preset first reference table includes: determining a target heating rate threshold segment and a target water volume threshold segment corresponding to the first heating rate based on the first reference table; and determining the water volume value based on the target heating rate threshold segment, the target water volume threshold segment, and the second heating rate.

[0035] Specifically, the first and second time periods can be the same time period, adjacent time periods, or non-adjacent time periods. After determining the target water volume threshold range using the first heating rate S0 within the first time period, the ratio of the difference between the two endpoints of the target water volume threshold range to any point within the target heating rate threshold range (usually the two endpoints or the midpoint) is used as a proportionality coefficient. The product of this proportionality coefficient and the second heating rate, plus the value at the lower endpoint of the target water volume threshold range, yields the water volume value. Compared to directly using the midpoint value of the target water volume threshold range as the water volume value, this method is more accurate.

[0036] Furthermore, in some preferred embodiments of the present invention, the step of determining the water volume value based on the target heating rate threshold segment, the target water volume threshold segment, and the second heating rate includes: determining an estimated water volume value based on the upper and lower endpoint values ​​of the target water volume threshold segment; determining a refinement accuracy value based on the estimated water volume value and the upper endpoint value of the target heating rate threshold segment; and determining the water volume value based on the lower endpoint value of the target water volume threshold segment, the second heating rate, and the refinement accuracy value.

[0037] Specifically, the target water volume threshold segment m (the upper limit of the water volume range) corresponding to the heating rate in the first time period is determined by the second temperature rise rate S1 in the second time period. 上 With the lower limit value m 下 The difference is refined; the refinement precision value is denoted as K, K=m / G. i (i=1, 2, 3, ..., ), G i This is the upper threshold of the target heating rate threshold range; thus, the water volume value M=m is obtained. 下 +S1×K.

[0038] Furthermore, in some preferred embodiments of the present invention, the water volume value can also be obtained by directly setting a weight sensor on the load-bearing end of the cooking stove or in the cooking pot. This method obtains the water volume value directly without relying on excessive calculations, and the data is more accurate.

[0039] Step S106: Determine the boiling time corresponding to the water volume value from the preset boiling time schedules for different water volumes.

[0040] Specifically, the boiling time schedules for different water volumes include the heating and boiling times corresponding to different water volumes. The boiling point time t is obtained from these schedules. a Combined with working hours t b The remaining boiling time T = t a -t b .

[0041] Step S108: Determine the target evaporation rate based on the preset soup retention coefficient and water volume value.

[0042] Specifically, the broth retention coefficient represents the percentage of broth remaining at the end of cooking relative to the total water volume. It can be determined based on data from automatic cooking recipes. Stir-fried dishes tend to have less broth at the end, but different cooking times for ingredients require different amounts of water. Therefore, different automatic cooking recipes for different types of stir-fries have different broth retention coefficients.

[0043] The target evaporation rate W1 = MM × e; where e is the soup retention coefficient.

[0044] Further, in some preferred embodiments of the present invention, the step of determining the target evaporation amount based on the preset soup retention coefficient and water amount value includes: determining the target soup retention coefficient corresponding to the water amount value based on the pre-determined soup retention table; determining the target evaporation amount based on the target soup retention coefficient and the water amount value.

[0045] Specifically, a soup retention table can also be locally built into the cooking stove. The soup retention table divides the water amount values into multiple intervals, and each interval corresponds to a different soup retention coefficient; for example, when M < 300g, e = 50%; when 300 < M < 800g, e = 45%; when 800 < M < 1200g, e = 40%; when 1200 < M < 2000g, e = 55%; when 2000g < M, e = 60%. Determine the target evaporation amount according to the target soup retention coefficient corresponding to the water amount value in the soup retention table.

[0046] Step S110, regulating the working gear of the cooking stove and the working duration corresponding to the working gear based on the preset evaporation amount comparison table, the preset turning-off time, the target evaporation amount, and the boiling time.

[0047] Specifically, the turning-off time t c can represent the time directly set by the user, or the remaining cooking time in the recipe directly obtained from the recipe. The remaining working time t d = t c - t a , and it can automatically turn off the fire and remind the user after the running duration reaches the remaining working duration.

[0048] Further, in some preferred embodiments of the present invention, the evaporation amount comparison table includes: the water evaporation amount per unit time of the cooking stove at multiple working gears; the step of regulating the working gear of the cooking stove and the working duration corresponding to the working gear based on the preset evaporation amount comparison table, the preset turning-off time, the target evaporation amount, and the boiling time includes: determining the remaining cooking time based on the turning-off time and the boiling time; determining the cooking stove working plan based on the target evaporation amount and the water evaporation amount per unit time at the working gear; wherein, the working plan includes: multiple segments of working durations and the working gears corresponding to each segment of working duration; the sum of the multiple segments of working durations is less than or equal to the remaining cooking time.

[0049] Specifically, the evaporation time can be equal to the working time t d , or can be less than the working time t d , if the target evaporation amount of water has been evaporated before reaching the working time t d , the gear can be adjusted to the minimum for heat preservation. Therefore, when adjusting the gear, only need to select at least one suitable gear in the evaporation amount comparison table and determine the working time corresponding to each gear, and the product of the two ensures to reach the target evaporation amount within the remaining working time.

[0050] Furthermore, in some preferred embodiments of the present invention, the method further includes: the target evaporation rate and the amount of water evaporation per unit time at the operating setting are constrained by the following formula: ;in, This represents the amount of water evaporated per unit time corresponding to the i-th gear. This represents the working time corresponding to the i-th gear. The target evaporation rate.

[0051] Furthermore, in some preferred embodiments of the present invention, the method further includes: the remaining cooking time and the working time of each speed setting are constrained by the following formula: ;in, This represents the working time corresponding to the i-th gear. The remaining cooking time.

[0052] Specifically, by using the above formula to constrain the working time of each setting to match the remaining cooking time, the cooking settings are rationally arranged, thus saving energy.

[0053] The method provided in this invention is mainly used to optimize local cooking on smart stoves; it is applied to cooking modes and recipe creation / reproduction scenarios on smart stoves; especially in actual user scenarios, users may not add the exact amount of water or ingredients according to the parameters set in the recipe; if the recipe is still created and reproduced according to the set parameters, there is a high probability of failure. This invention calculates the amount of water in the pot based on the heating rate, and then, combined with the amount of water in the pot and the firepower of the stove, predicts the boiling point time in advance; furthermore, the firepower is adjusted according to the amount of water to adjust the evaporation rate, matching the cooking needs and improving the user experience and cooking effect.

[0054] This invention provides a cooking control method applied to a cooking stove. The method includes: acquiring the heating rate of the cooking pot; determining the water volume in the cooking pot based on the heating rate and a preset first reference table; wherein the first reference table includes: multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one; determining the boiling time corresponding to the water volume value in a preset boiling time table for different water volumes; determining the target evaporation amount based on a preset broth retention coefficient and the water volume value; adjusting the working level of the cooking stove and the working time corresponding to the working level based on a preset evaporation amount reference table, a preset turn-off time, the target evaporation amount, and the boiling time; determining the amount of water added by judging the heating rate of the cooking pot, and then generating a control scheme by combining the water evaporation amount and broth retention amount at different levels after boiling, so as to achieve precise control of the working level of the cooking stove after the pot boils, optimize the success rate of recipes, improve cooking effect, and enhance user experience.

[0055] Example 2 Based on the above embodiments, this invention provides a cooking control device applied to a cooking stove, see [link to relevant documentation]. Figure 2 The diagram shown is a structural schematic of a cooking control device provided in an embodiment of the present invention. The device includes: The heating rate acquisition module 310 is used to acquire the heating rate of the cooking pot.

[0056] The water volume estimation module 320 is used to determine the water volume value in the cooking pot based on the heating rate and a preset first reference table; wherein, the first reference table includes multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one.

[0057] The boiling time determination module 330 is used to determine the boiling time corresponding to the water volume value in a preset boiling time schedule for different water volumes.

[0058] The target evaporation determination module 340 is used to determine the target evaporation based on a preset soup retention coefficient and water volume value.

[0059] The cooking mode adjustment module 350 is used to adjust the working level of the cooking stove and the working time corresponding to the working level based on a preset evaporation amount comparison table, preset turn-off time, target evaporation amount and boiling time.

[0060] Furthermore, in some preferred embodiments of the present invention, the heating rate includes: a first heating rate and a second heating rate; the first heating rate characterizes the heating rate of the cooking pot within a first time period; the second heating rate characterizes the heating rate of the cooking pot within a second time period; the water volume estimation module 320 is used to determine a target heating rate threshold segment and a target water volume threshold segment corresponding to the first heating rate based on a first comparison table; and to determine the water volume value based on the target heating rate threshold segment, the target water volume threshold segment, and the second heating rate.

[0061] Furthermore, in some preferred embodiments of the present invention, the water volume estimation module 320 is used to determine the estimated water volume value based on the upper and lower endpoint values ​​of the target water volume threshold segment; determine the refinement accuracy value based on the estimated water volume value and the upper endpoint value of the target heating rate threshold segment; and determine the water volume value based on the lower endpoint value of the target water volume threshold segment, the second heating rate, and the refinement accuracy value.

[0062] Furthermore, in some preferred embodiments of the present invention, the target evaporation determination module 340 is used to determine the target soup retention coefficient corresponding to the water value based on a pre-determined soup retention table; and to determine the target evaporation based on the target soup retention coefficient and the water value.

[0063] Furthermore, in some preferred embodiments of the present invention, the evaporation amount comparison table includes: the amount of water evaporated per unit time by the cooking stove at multiple working levels; the cooking mode adjustment module 350 is used to determine the remaining cooking time based on the turn-off time and boiling time; and to determine the cooking stove working plan based on the target evaporation amount and the amount of water evaporated per unit time at the working level; wherein, the working plan includes: multiple working durations and the working level corresponding to each working duration; the sum of the multiple working durations is less than or equal to the remaining cooking time.

[0064] Furthermore, in some preferred embodiments of the present invention, the device is also configured to: constrain the target evaporation rate and the amount of water evaporation per unit time at the operating setting by the following formula: ;in, This represents the amount of water evaporated per unit time corresponding to the i-th gear. This represents the working time corresponding to the i-th gear. The target evaporation rate.

[0065] Furthermore, in some preferred embodiments of the present invention, the device is also configured to: constrain the remaining cooking time and the working time of each speed setting by the following formula: ;in, This represents the working time corresponding to the i-th gear. The remaining cooking time.

[0066] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the cooking control device described above can be referred to the corresponding process in the embodiments of the aforementioned cooking control method, and will not be repeated here.

[0067] Example 3 This invention also provides an electronic device for running a cooking control method; see [link to related documentation]. Figure 3 The schematic diagram of an electronic device provided by the embodiment of the present invention shown below includes a memory 400 and a processor 401. The memory 400 is used to store one or more computer instructions, which are executed by the processor 401 to implement the above-mentioned cooking control method.

[0068] Furthermore, Figure 3 The electronic device shown also includes a bus 402 and a communication interface 403. The processor 401, the communication interface 403 and the memory 400 are connected via the bus 402.

[0069] The memory 400 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 403 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 402 can be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 3 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0070] Processor 401 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 401 or by instructions in software form. Processor 401 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a readily available storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 400. Processor 401 reads information from memory 400 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0071] This invention also provides a computer-readable storage medium storing computer-executable instructions. When these computer-executable instructions are called and executed by a processor, they cause the processor to implement the above-described cooking control method. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0072] The computer program products of the cooking control method, apparatus and electronic device provided in the embodiments of the present invention include a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0073] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and / or device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0074] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0075] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0076] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention 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 or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cooking control method, characterized in that, Applied to cooking stoves, the method includes: Obtain the heating rate of the cooking pot; The water volume in the cooking pot is determined based on the heating rate and a preset first reference table; wherein, the first reference table includes: multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one. Determine the boiling time corresponding to the water volume value from the preset boiling time schedules for different water volumes; The target evaporation rate is determined based on the preset soup retention coefficient and the water volume value; The cooking stove's operating level and corresponding operating time are adjusted based on a preset evaporation rate comparison table, a preset turn-off time, the target evaporation rate, and the boiling time.

2. The cooking control method according to claim 1, characterized in that, The heating rate includes: a first heating rate and a second heating rate; the first heating rate characterizes the heating rate of the cooking pot within a first time period; the second heating rate characterizes the heating rate of the cooking pot within a second time period; the step of determining the water volume in the cooking pot based on the heating rate and a preset first comparison table includes: Based on the first comparison table, determine the target heating rate threshold range and the target water volume threshold range corresponding to the first heating rate; The water volume value is determined based on the target heating rate threshold range, the target water volume threshold range, and the second heating rate.

3. The cooking control method according to claim 2, characterized in that, The step of determining the water volume value based on the target heating rate threshold range, the target water volume threshold range, and the second heating rate includes: The estimated water volume value is determined based on the upper and lower endpoint values ​​of the target water volume threshold range; The refinement accuracy value is determined based on the estimated water volume value and the upper endpoint value of the target heating rate threshold segment; The water volume value is determined based on the lower endpoint value of the target water volume threshold segment, the second heating rate, and the refinement accuracy value.

4. The cooking control method according to claim 1, characterized in that, The step of determining the target evaporation amount based on a preset soup retention coefficient and the water volume value includes: The target soup retention coefficient corresponding to the water volume value is determined based on a pre-determined soup retention table. The target evaporation rate is determined based on the target broth retention coefficient and the water volume value.

5. The cooking control method according to claim 1, characterized in that, The evaporation rate comparison table includes: the amount of water evaporated per unit time by the cooking stove at multiple operating levels; the steps of adjusting the operating level of the cooking stove and the corresponding operating time of the operating level based on the preset evaporation rate comparison table, the preset turn-off time, the target evaporation rate, and the boiling time include: The remaining cooking time is determined based on the heat-off time and the boiling time. The cooking stove's operating plan is determined based on the target evaporation rate and the amount of water evaporation per unit time at the operating setting; wherein, the operating plan includes: multiple operating durations and the operating setting corresponding to each operating duration; the sum of the multiple operating durations is less than or equal to the remaining cooking time.

6. The cooking control method according to claim 5, characterized in that, The method further includes: the target evaporation rate and the water evaporation rate per unit time at the operating setting are constrained by the following formula: ； in, This represents the amount of water evaporated per unit time corresponding to the i-th gear. This represents the working time corresponding to the i-th gear. The target evaporation rate is [value missing].

7. The cooking control method according to claim 5, characterized in that, The method further includes: the remaining cooking time and the working time of each gear are constrained by the following formula: ； in, This represents the working time corresponding to the i-th gear. The remaining cooking time.

8. A cooking control device, characterized in that, The device, applied to a cooking stove, includes: The heating rate acquisition module is used to acquire the heating rate of the cooking pot; A water volume estimation module is used to determine the water volume in the cooking pot based on the heating rate and a preset first reference table; wherein, the first reference table includes multiple consecutive water volume threshold segments and multiple consecutive heating rate threshold segments; the water volume threshold segments and the heating rate threshold segments correspond one-to-one. A boiling time determination module is used to determine the boiling time corresponding to the water volume value in a preset boiling time schedule for different water volumes. The target evaporation determination module is used to determine the target evaporation based on a preset soup retention coefficient and the water volume value; The cooking mode adjustment module is used to adjust the working level of the cooking stove and the working time corresponding to the working level based on a preset evaporation amount comparison table, a preset turn-off time, the target evaporation amount, and the boiling time.

9. An electronic device, characterized in that, It includes a processor and a memory, the memory storing computer-executable instructions that can be executed by the processor, the processor executing the computer-executable instructions to implement the cooking control method according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions that, when invoked and executed by a processor, cause the processor to implement the cooking control method according to any one of claims 1 to 7.

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