Cooking control method and device based on electric stewpot, electric stewpot and system

Abstract

The invention relates to a cooking control method and device based on an electric stewpot, the electric stewpot and a system. The method comprises the steps that under the condition that the electric stewpot is in a quantity judging stage, according to the pot bottom temperature of the electric stewpot in the quantity judging stage, the change trend frequency is determined; according to the number of times of the change trend, the food quantity grade in the electric stewpot is determined; and determining a corresponding cooking control strategy according to the food quantity grade, and completing cooking of the food. By adopting the method, the cooking effect of food can be ensured.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and in particular to a rice cooking control method, device, electric slow cooker, and system based on an electric slow cooker. Background Technology

[0002] As people's living standards improve, their demands for cooking also increase, with a greater emphasis on taste. Taking an electric slow cooker as an example, when a user uses a slow cooker to cook rice, the rice goes through several cooking stages, including soaking to absorb water, heating to a boil, maintaining the boil, and simmering, before the rice is finally cooked.

[0003] Because the inner pot of electric slow cookers is generally quite thick, the temperature measured by the bottom temperature sensor deviates too much from the actual temperature inside the pot, and the temperature deviation is different at each stage. This makes it impossible to adjust the corresponding program, resulting in the slow cooker failing to cook rice properly and producing poor cooking results. Summary of the Invention

[0004] Therefore, it is necessary to provide a method, device, electric slow cooker, system, computer-readable storage medium, and computer program product for controlling rice cooking based on an electric slow cooker to solve the above-mentioned technical problems and improve the cooking effect.

[0005] In a first aspect, this application provides a rice cooking control method based on an electric slow cooker, including:

[0006] When the electric slow cooker is in the judgment stage, the number of changes in the trend is determined based on the bottom temperature of the electric slow cooker in the judgment stage.

[0007] The food portion size in the electric slow cooker is determined based on the number of times the change trend occurs.

[0008] Based on the food portion size, a corresponding cooking control strategy is determined to complete the cooking of the food.

[0009] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food.

[0010] In one embodiment, the method further includes:

[0011] In response to cooking commands, the electric slow cooker is controlled to heat at the highest heating power.

[0012] When the electric slow cooker is heated at the first heating power for a preset duration, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage; the second heating power is less than the first heating power.

[0013] In the above embodiments, by first heating with a first heating power for a preset time to ensure that the temperature inside the cooking cavity of the electric slow cooker reaches the preset temperature, and then heating with a second heating power lower than the first heating power, the bottom temperature of the electric slow cooker can be accurately determined by this heating method.

[0014] In one embodiment, controlling the electric slow cooker to heat at a first heating power in response to a cooking command includes:

[0015] In response to a cooking command, the electric slow cooker is controlled to heat at a first heating power for a first preset time and then stop heating, and the stop time is recorded.

[0016] When the stop time is a second preset time, the electric slow cooker is controlled to heat at the first heating power for a third preset time, and the heating time of the electric slow cooker at the first heating power reaches the preset time.

[0017] In the above embodiment, heating is performed with a first heating power for a fixed heating time. When the temperature of the bottom of the pot reaches the preset temperature, heating is stopped and then stopped for a fixed time to release residual heat. This reduces the temperature difference between the inside and outside of the cooking cavity of the electric slow cooker to a preset range, ensuring uniform heating inside the cooking cavity and thus ensuring the cooking effect.

[0018] In one embodiment, determining the number of trend changes based on the bottom temperature of the electric slow cooker during the judgment phase includes:

[0019] Record the first heating time of the electric slow cooker during the judgment phase;

[0020] During the first heating period, the real-time bottom temperature of the electric slow cooker is obtained at preset time intervals to obtain a set of real-time bottom temperatures.

[0021] According to the preset time interval, the real-time pot bottom temperature set is divided into multiple temperature subsets;

[0022] Based on multiple temperature subsets, the number of times the electric slow cooker changes its trend during the judgment phase is determined.

[0023] In the above embodiments, during the judgment stage, the temperature of the bottom of the electric slow cooker is recorded at preset time intervals to obtain the temperature change within each time period. The number of trends is accurately determined based on the temperature change within each time period, and the food portion size can be accurately determined based on the number of trends.

[0024] In one embodiment, determining the number of times the electric slow cooker changes its trend during the judgment phase based on a plurality of temperature subsets includes:

[0025] For each temperature subset, the change trend type and the cumulative number of times the change trend type are determined based on the real-time bottom temperatures of adjacent pairs of pots.

[0026] If the cumulative number is greater than or equal to the preset cumulative number, then it is determined that the corresponding temperature subset has a changing trend;

[0027] Based on the changing trend corresponding to each of the temperature subsets, the number of times the electric slow cooker changes its trend during the judgment phase is obtained.

[0028] In the above embodiments, by determining the cumulative number of trend types based on the real-time bottom temperatures of adjacent pairs of pots, determining whether a corresponding trend exists based on the cumulative number and the preset cumulative number, and obtaining the corresponding number of trend changes based on the trend, the accuracy and reliability of the number of trend changes are ensured.

[0029] In one embodiment, determining the food portion size level in the electric slow cooker based on the number of changes in the trend includes:

[0030] When the first heating time is greater than or equal to the fourth preset time, the food portion size in the electric slow cooker is determined based on the number of changes and the correspondence between the number of changes and the portion size of the ingredients.

[0031] In the above embodiments, determining the number of changes in the trend based on a fourth preset time period and then determining the food portion size can improve the accuracy of the judgment.

[0032] In one embodiment, the number of temperature changes is the number of times the electric slow cooker's temperature drops during the measurement phase. In this embodiment, determining the food portion size by the number of temperature drops eliminates the need to consider the relationship between the food portion size and the electric slow cooker's power, thus accurately determining the food portion size and improving its accuracy.

[0033] In one embodiment, the method further includes:

[0034] The compensation time constant is determined based on the ingredient weight level, and the temperature compensation coefficient is obtained; the temperature compensation coefficient is determined based on the initial bottom temperature of the electric slow cooker in response to the cooking command.

[0035] The fifth preset duration is determined based on the compensation time constant, the temperature compensation coefficient, and the fourth preset duration;

[0036] If the first heating time is greater than or equal to the fifth preset time, the cooking control strategy determined according to the food portion size is executed to complete the cooking process.

[0037] In the above embodiments, by determining the fifth preset time corresponding to the food portion size based on the compensation time constant, temperature compensation coefficient, and fourth preset time, the boiling stage can be entered in a timely manner, avoiding poor cooking results caused by excessively long or short cooking times.

[0038] In one embodiment, determining the corresponding cooking control strategy based on the food portion size to complete the cooking of the food includes:

[0039] The third heating power and the corresponding second heating duration are determined based on the ingredient weight grade.

[0040] The electric slow cooker is controlled to heat at the third heating power to enter the boiling maintenance stage;

[0041] Once the second heating time has been reached, the electric slow cooker is controlled to enter the braising stage to complete the cooking of the food.

[0042] In the above embodiments, different control programs are used according to the weight of the ingredients to achieve the purpose of cooking rice, ensuring the rice quality and improving the user experience.

[0043] Secondly, this application also provides a rice cooking control device based on an electric slow cooker, comprising:

[0044] The trend determination module is used to determine the number of trend changes based on the bottom temperature of the electric slow cooker during the judgment phase.

[0045] The food portion size determination module is used to determine the food portion size in the electric slow cooker based on the number of changes in the trend.

[0046] The cooking control module is used to determine the corresponding cooking control strategy based on the food portion size to complete the cooking of the food.

[0047] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food.

[0048] Thirdly, this application also provides an electric slow cooker, including a memory and a processor, wherein the memory stores a computer program, and the processor executes the computer program to perform the following steps:

[0049] When the electric slow cooker is in the judgment stage, the number of changes in the trend is determined based on the bottom temperature of the electric slow cooker in the judgment stage.

[0050] The food portion size in the electric slow cooker is determined based on the number of times the change trend occurs.

[0051] Based on the food portion size, a corresponding cooking control strategy is determined to complete the cooking of the food.

[0052] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food.

[0053] Fourthly, this application also provides a rice cooking control system based on an electric slow cooker. The system includes the aforementioned electric slow cooker and a temperature measuring device. The temperature measuring device is located at the bottom of the inner pot of the electric slow cooker and is used to measure the temperature of the bottom of the pot.

[0054] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food.

[0055] Fifthly, this application also provides a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, performs the following steps:

[0056] When the electric slow cooker is in the judgment stage, the number of changes in the trend is determined based on the bottom temperature of the electric slow cooker in the judgment stage.

[0057] The food portion size in the electric slow cooker is determined based on the number of times the change trend occurs.

[0058] Based on the food portion size, a corresponding cooking control strategy is determined to complete the cooking of the food.

[0059] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food.

[0060] Sixthly, this application also provides a computer program product, including a computer program that, when executed by a processor, performs the following steps:

[0061] When the electric slow cooker is in the judgment stage, the number of changes in the trend is determined based on the bottom temperature of the electric slow cooker in the judgment stage.

[0062] The food portion size in the electric slow cooker is determined based on the number of times the change trend occurs.

[0063] Based on the food portion size, a corresponding cooking control strategy is determined to complete the cooking of the food.

[0064] In the above embodiments, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the electric slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the electric slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which enables targeted cooking according to the food portion size level and ensures the cooking effect of the food. Attached Figure Description

[0065] To more clearly illustrate the technical solutions in the embodiments of this application or related technologies, the drawings used in the description of the embodiments of this application or related technologies will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other related drawings can be obtained based on these drawings without creative effort.

[0066] Figure 1 This is an application environment diagram of a rice cooking control method based on an electric slow cooker in one embodiment;

[0067] Figure 2 This is a flowchart illustrating a heating control method in one embodiment;

[0068] Figure 3 This is a flowchart illustrating step 102 in one embodiment;

[0069] Figure 4 This is a flowchart illustrating a method for determining the number of trends in a given embodiment.

[0070] Figure 5 This is a flowchart of rice cooking process in one embodiment;

[0071] Figure 6 This is a flowchart of rice cooking process in one embodiment;

[0072] Figure 7 This is a schematic diagram of the rice quantity temperature curve in one embodiment;

[0073] Figure 8This is a schematic diagram of the rice quantity temperature curve in one embodiment;

[0074] Figure 9 This is a structural block diagram of a rice cooking control device based on an electric slow cooker in one embodiment;

[0075] Figure 10 This is a diagram of the internal structure of an electric slow cooker in one embodiment. Detailed Implementation

[0076] To make the objectives, technical solutions, and advantages of this application clearer, the following detailed description is provided in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the scope of this application.

[0077] As people's living standards improve, they have increasingly higher demands for the multifunctionality of cooking utensils and for cooking itself, with a greater focus on taste. Electric slow cookers are typically used for stewing food. However, when using an electric slow cooker to cook rice, the temperature readings often deviate significantly from the actual temperature inside the pot due to limitations in the pot's material and thickness, and the fact that the probes are usually located at the bottom of the inner pot. Furthermore, the temperature deviation at each stage of cooking cannot be accurately determined, making it impossible to ascertain the actual cooking state and portion size. This hinders adjustments to the control program, resulting in poor cooking outcomes and a negative user experience.

[0078] To address this technical issue, when the electric slow cooker is in the measurement phase, the number of temperature changes is determined based on the bottom temperature of the slow cooker during this phase. Based on the number of temperature changes, the food portion size in the slow cooker is determined. A corresponding cooking control strategy is then determined based on the food portion size to complete the cooking process. This approach aims to achieve the cooking objectives, ensure optimal cooking results, and enhance the user experience.

[0079] It should be noted that the inner pot of electric slow cookers is mostly made of materials such as ceramic and cast iron. In an exemplary embodiment, taking the application of the rice cooking control method to a cast iron inner pot as an example, such as... Figure 1 As shown, a method for controlling rice cooking based on an electric slow cooker is provided. This embodiment illustrates the application of this method to an electric slow cooker. It is understood that this method can also be applied to a server, and further to a system including a terminal and a server, and implemented through interaction between the terminal and the server. In this embodiment, the method includes the following steps:

[0080] Step 102: When the electric slow cooker is in the judgment stage, determine the number of times the trend changes based on the bottom temperature of the slow cooker during the judgment stage.

[0081] The temperature of the pot bottom can be collected by a temperature sensor located at the bottom of the electric slow cooker. The collection frequency is preset, such as once every 3 seconds. Based on the bottom temperature collected during the judgment phase, the temperature change during that phase can be determined, and the frequency of the change trend can be determined based on the temperature change. The trend can be downward or upward. The food in the electric slow cooker can be different types of rice, such as white rice, millet, etc.

[0082] Taking a downward trend as an example, based on the real-time bottom temperature collected by the electric slow cooker during the judgment phase, the temperature difference between any two adjacent real-time bottom temperatures indicates a downward temperature change. Based on this determination, the frequency of occurrence of this temperature change type within a specified time period is further analyzed. The frequency of occurrence determines the number of trend occurrences. Specifically, a downward trend is determined when the frequency of occurrence is greater than or equal to a preset value, and this is recorded as one downward trend. This method can be used to determine the number of trend occurrences during the judgment phase.

[0083] Step 104: Determine the food portion size level in the electric slow cooker based on the number of changes in the trend.

[0084] There is a corresponding mapping relationship between food portion size and the number of times the trend changes. This mapping relationship can be preset. Based on the number of times the trend changes, the portion size of food in the electric slow cooker can be determined.

[0085] It should be noted that the method of determining food portion sizes differs for different types of food. Food portion sizes can be determined by weight or volume. For example, taking rice as an example, food portion sizes include large, small, and medium portions. Large, small, and medium portions are determined based on the amount of rice. For example, one cup of rice is 150 grams. Less than one cup is a small portion, 2-3 cups is a medium portion, and more than 4 cups is a large portion.

[0086] For example, based on the number of trend changes, a mapping table containing the mapping relationship between food portion size and the number of trend changes is queried to obtain the food portion size corresponding to the number of trend changes, thereby determining the food portion size in the electric slow cooker.

[0087] Step 106: Determine the corresponding cooking control strategy based on the food portion size to complete the cooking of the food.

[0088] Cooking control strategies include strategies for maintaining the boiling stage and strategies for the simmering stage. The strategy for maintaining the boiling stage includes the correspondence between different food portion sizes and heating power for the same food, as well as the heating time. For the same food, different food portion sizes and heating powers correspond to different heating times.

[0089] For example, a control strategy for maintaining boiling and a control strategy for simmering are determined according to the ingredient weight class, and the food is cooked in accordance with the control strategies for maintaining boiling and simmering to complete the cooking of the food.

[0090] In the above-mentioned rice cooking control method based on an electric slow cooker, during the judgment stage, the number of trend changes is determined based on the bottom temperature of the slow cooker during the judgment stage; based on the number of trend changes, the food portion size level in the slow cooker is determined, and then the cooking control strategy corresponding to the food portion size level is determined, which can carry out targeted cooking according to the food portion size level and ensure the cooking effect of the food.

[0091] It should be noted that before the electric slow cooker enters the judgment stage, the rice cooking program control includes selecting the rice cooking function to start, followed by the preheating and water absorption stages. Optionally, the following is an exemplary embodiment of the control process of the electric slow cooker before entering the judgment stage, including the following steps:

[0092] Step 1: In response to the cooking command, control the electric slow cooker to heat at the first heating power.

[0093] The cooking commands can be generated by triggering the cooking button on the electric slow cooker, or by performing voice recognition on the acquired cooking commands. The specific voice recognition method can be implemented using existing methods and will not be elaborated upon here. The first heating power can be full power or greater than 80% of full power, which can be determined based on actual application requirements. Full power can be understood as the maximum rated power of the electric slow cooker.

[0094] The heating method of controlling the electric slow cooker to heat at a first heating power can be to heat at the first heating power for a preset time, so that the temperature difference between the outer surface temperature and the inner surface temperature of the slow cooker is within a preset temperature difference range, indicating that the food is heated evenly in the slow cooker. Heating at the first heating power for a preset time includes intermittent heating so that the total heating time reaches the preset time, or it can be direct heating to reach the preset time in one go.

[0095] For example, taking rice as an example of cooking food, rice needs to go through a preheating and water absorption stage before cooking. In response to the cooking command for rice, the temperature of the bottom of the pot is collected in real time by a temperature sensor set at the bottom of the electric slow cooker. The heating wire of the electric slow cooker is controlled to heat at a first heating power. When the heating time at the first heating power reaches the preset time, the preheating and water absorption stage at the first heating power ends.

[0096] Step two: When the heating time of the electric slow cooker at the first heating power reaches the preset time, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage.

[0097] The second heating power is less than the first heating power, and the second heating power can be 30%-80% of full power. The heating time can be determined by the timer module set in the electric slow cooker. The timer module can be set in a forward timer mode, that is, starting from zero and increasing over time.

[0098] For example, when the electric slow cooker is heated at the first heating power for a preset time, the water temperature in the pot has reached a suitable temperature, and the rice has fully absorbed the water, ensuring even heating. Therefore, the preheating and water absorption stage needs to end, and the boiling and measurement stage needs to begin. That is, the water needs to be heated until it starts to boil. In this stage, the water volume needs to be judged and the heating adjusted to ensure that the rice is cooked just right. In this boiling and measurement stage, the electric slow cooker is controlled to heat at the second heating power, and the first heating time at the second heating power is recorded in real time.

[0099] In the above embodiments, by first heating with a first heating power for a preset time to ensure that the temperature inside the cooking cavity of the electric slow cooker reaches the preset temperature, and then heating with a second heating power lower than the first heating power, the bottom temperature of the electric slow cooker can be accurately determined by this heating method.

[0100] To ensure optimal cooking results, the following method for heat control during the preheating and water absorption stages is provided: Figure 2 As shown, steps 202 to 204 are included, wherein:

[0101] Step 202: In response to the cooking command, control the electric slow cooker to heat at the first heating power for a first preset time and then stop heating, and record the stopping time.

[0102] The first preset duration can range from 3 to 10 minutes. In an exemplary embodiment, the first preset duration is 4 minutes. Determining the range of the first heating duration can prevent the heating time from being too short, thus failing to achieve the preset effect, and also prevent the heating time from being too long, causing the bottom temperature of the pot to become too high and exceed the preset protection temperature, thus causing the electric slow cooker to enter a stop state.

[0103] It should be noted that after heating at the first heating power for the first preset time, the heating is stopped. During the heating stop phase, the bottom of the electric slow cooker releases residual heat, which makes the cooking cavity of the electric slow cooker heat evenly.

[0104] Step 204: When the stop time is the second preset time, control the electric slow cooker to heat for the third preset time at the first heating power, and the heating time of the electric slow cooker at the first heating power reaches the preset time.

[0105] The second preset time can be in the range of 2-8 minutes. In an exemplary embodiment, the second preset time can be 3 minutes. The determination of the range of the second preset time takes into account the uneven heating caused by incomplete release of residual heat due to too short a time, and the fact that the cooking cavity remains at room temperature due to too long a time, thus extending the cooking time.

[0106] When the stop time is the second preset time, the electric slow cooker is controlled to heat at the first heating power for the third preset time. At this time, considering the release and preheating in the previous stage, the temperature inside the electric slow cooker cavity has dropped. In order to ensure the cooking effect, it is necessary to perform secondary heating at the first heating power. The value of the third preset time can be 3-15 minutes. Optionally, in an exemplary embodiment, the third preset time can be 5 minutes.

[0107] For example, in response to a cooking command, the timer on the electric slow cooker is set to start timing, the electric slow cooker is controlled to heat at a first heating power for a first preset time and then stop heating, the stop time is recorded, and if the stop time is a second preset time, the electric slow cooker is controlled to heat at the first heating power for a third preset time. If the electric slow cooker is controlled to heat at the first heating power for a third preset time, the heating time of the electric slow cooker at the first heating power reaches the preset time, and it is ready to enter the next cooking stage.

[0108] In the above heating control method, heating is carried out at a first heating power for a fixed heating time. When the temperature of the bottom of the pot reaches the preset temperature, heating is stopped and then stopped for a fixed time to release residual heat. This reduces the temperature difference between the inside and outside of the cooking cavity of the electric slow cooker to a preset range, ensuring uniform heating inside the cooking cavity and thus ensuring the cooking effect.

[0109] In one exemplary embodiment, such as Figure 3As shown, step 102 includes steps 302 to 306.

[0110] in:

[0111] Step 302: Record the first heating time of the electric slow cooker during the judgment stage.

[0112] For example, the first heating time of the electric slow cooker during the judgment phase is recorded by a timing device set in the electric slow cooker.

[0113] Step 304: During the first heating period, the real-time bottom temperature of the electric slow cooker is obtained at preset time intervals to obtain a set of real-time bottom temperatures.

[0114] The preset time interval can be 3 seconds.

[0115] For example, when the electric slow cooker is controlled to heat at the second heating power, the first heating time at the second heating power is recorded, and the rising and falling trends of the bottom temperature are detected. The real-time bottom temperature of the electric slow cooker is obtained according to a preset time interval, and multiple real-time bottom temperatures are obtained, that is, a set of real-time bottom temperatures is obtained.

[0116] Step 306: Divide the real-time pot bottom temperature set into multiple temperature subsets according to the preset division time.

[0117] The preset time interval can be determined according to actual needs, and the preset time interval can be 1 minute.

[0118] For example, by using 1 minute as the preset time interval, all real-time pot bottom temperatures within each 1 minute are determined, thus obtaining multiple temperature subsets.

[0119] Step 308: Determine the number of times the electric slow cooker changes its trend during the judgment phase based on multiple temperature subsets.

[0120] The determination of the frequency of trend changes can be achieved by judging whether a trend exists in each of multiple temperature subsets. The presence of a trend in each temperature subset can be determined by analyzing the difference between two adjacent real-time bottom temperatures within that subset.

[0121] Optionally, in an exemplary embodiment, the number of trend changes is the number of times the electric slow cooker's temperature drops during the judgment phase. In this embodiment, determining the food portion size grade by the number of temperature drops eliminates the need to consider the relationship between the food portion size grade and the electric slow cooker's power, thus accurately determining the food portion size grade and improving its accuracy.

[0122] Optionally, in an exemplary embodiment, a method for determining the number of changes in a trend is provided, such as... Figure 4 As shown, steps 402 to 406 are included, wherein:

[0123] Step 402: For each temperature subset, determine the change trend type and the cumulative number of changes trend types based on the real-time bottom temperatures of adjacent pairs of pots.

[0124] For example, for each temperature subset, the temperature difference between any two adjacent real-time pot bottom temperatures is determined based on their respective real-time pot bottom temperatures. This temperature difference can be determined by subtracting the real-time pot bottom temperatures collected at adjacent preset time intervals from the current real-time pot bottom temperature. If the temperature difference is greater than the preset temperature difference, it indicates a temperature decrease, and the cumulative number of temperature decreases is determined. For example, if the current real-time pot bottom temperature is T1, and the real-time pot bottom temperature 3 seconds later is T2, if T1-T2≥0, the temperature has decreased, and the counter's cumulative count c is incremented by 1. The cumulative number of decreasing trends can be determined for each temperature subset. It should be noted that the implementation method for increasing trends and the cumulative count of increasing trends is the same as that for decreasing trends, and will not be elaborated here.

[0125] Step 404: If the cumulative number of times is greater than or equal to the preset cumulative number of times, then it is determined that the corresponding temperature subset has a changing trend.

[0126] The preset cumulative number of times can be, but is not limited to, 15.

[0127] For example, if the cumulative number is greater than or equal to the preset cumulative number, it is determined that the corresponding temperature subset has a changing trend, and the counter set on the electric slow cooker will count the changing trend.

[0128] Step 406: Based on the changing trends corresponding to each temperature subset, obtain the number of times the electric slow cooker changes trends during the judgment stage.

[0129] For example, the heating element of the electric slow cooker heats at a second power. The first heating time t3 of the electric slow cooker in the judgment stage is recorded. The rising and falling trend of the real-time bottom temperature T1 is detected in real time by a temperature sensor set at the bottom of the pot. The current bottom temperature is T1, and the real-time bottom temperature 3 seconds later is T2. This cycle is continuously repeated. If T1-T2≥0, the temperature has dropped, and the counter c is incremented by 1. If c≥15 within 1 minute, it indicates that there is a downward trend. The trend is recorded once within 1 minute. If a downward trend occurs, the counter b is automatically incremented by 1 (the default is b=0). This cycle is continuously repeated.

[0130] In the above embodiments, by determining the cumulative number of trend types based on the real-time bottom temperatures of adjacent pairs of pots, determining whether a corresponding trend exists based on the cumulative number and the preset cumulative number, and obtaining the corresponding number of trend changes based on the trend, the accuracy and reliability of the number of trend changes are ensured.

[0131] In this embodiment, by recording the temperature of the bottom of the electric slow cooker and determining the frequency of temperature changes based on real-time measurements, the food portion size can be accurately determined. Different control programs can then be applied according to the amount of food to achieve the cooking purpose, improving cooking results and enhancing the user experience. Optionally, in an exemplary embodiment, determining the food portion size in the electric slow cooker based on the frequency of temperature changes includes:

[0132] If the first heating time is greater than or equal to the fourth preset time, the food weight class in the electric slow cooker is determined based on the number of changes and the correspondence between the number of changes and the weight class of the ingredients.

[0133] The fourth preset duration can range from 10 to 25 minutes; in an exemplary embodiment, it can be 15 minutes. For example, when the number of trend changes b ≤ 1, the ingredient quantity (i.e., rice) is small; when b = 2 or b = 3, the rice is medium; and when b >= 4, the rice is large. Figure 5 As shown, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage. The first heating time of the electric slow cooker in the judgment stage is recorded, and the cumulative number of temperature drops within 1 minute is calculated. When the cumulative number is greater than or equal to 15, a change trend is recorded. When the first heating time is greater than or equal to the fourth preset time, if the number of change trends b≤1, the amount of rice is small; if b=2 or b=3, the amount of rice is medium; and if b>=4, the amount of rice is large.

[0134] It should be noted that the determination of the fourth preset time takes into account that if the time is too short, the judgment of the number of changes will be inaccurate, which may lead to the food not being cooked properly, while if the time is too long, the heating time of the second heating power will be too long, which may cause the food to burn.

[0135] For example, by comparing whether the first heating time is greater than or equal to the fourth preset time, if the first heating time is greater than or equal to the fourth preset time, the food weight class in the slow cooker is determined based on the number of trend changes and the correspondence between the number of trend changes and the food weight class. Determining the number of trend changes and thus the food weight class based on the fourth preset time can improve the accuracy of the judgment. Based on determining the food weight class, in order to make corresponding adjustments according to the food weight class to ensure the cooking effect, it is necessary to determine the end time of the second heating power.

[0136] In an exemplary embodiment, after determining the food portion size in the slow cooker based on the correspondence between the frequency of change trends and the portion size of ingredients, the method further includes:

[0137] The compensation time constant is determined based on the ingredient weight level, and the temperature compensation coefficient is obtained. The temperature compensation coefficient is determined based on the initial bottom temperature of the electric slow cooker in response to the cooking command. The fifth preset time is determined based on the compensation time constant, the temperature compensation coefficient, and the fourth preset time. If the first heating time is greater than or equal to the fifth preset time, the corresponding cooking control strategy determined based on the food weight level is executed to complete the cooking steps of the food.

[0138] The compensation time constant varies depending on the ingredient quantity level. For example, when ingredient quantity level b ≤ 1 (small quantity by default), the compensation time constant m ranges from 300 ≤ m ≤ 500, and optionally, m can be 400 seconds. When ingredient quantity level b = 2 or b = 3 (medium quantity), the compensation time constant m ranges from 501 ≤ m ≤ 700, and optionally, m can be 600 seconds. When ingredient quantity level b >= 4 (large quantity), the compensation time constant ranges from 701 ≤ m ≤ 1000, and optionally, m can be 900 seconds. Increasing the compensation time constant can improve the cooking effect. The range of the compensation time constant is determined by considering that too short a compensation time will cause the food to enter the boiling stage prematurely, resulting in undercooked food, while too long a compensation time will cause the food to burn. The temperature compensation coefficient 'a' is different for different initial pot bottom temperatures T0. For example, when T0 ≤ 5 degrees, a = 1; when 6 degrees ≤ T0 ≤ 25 degrees, a = 2; when T0 ≥ 26 degrees, a = 3.

[0139] The fifth preset duration can be determined by the difference between the sum of the compensation time constant and the fourth preset duration and the product of the temperature compensation coefficient and the preset value. The fifth preset duration can be expressed as: Fifth preset time = (compensation time constant + fourth preset duration - temperature compensation coefficient * preset value), and the preset value can be 60.

[0140] In the above embodiments, by determining the fifth preset time corresponding to the food portion size based on the compensation time constant, temperature compensation coefficient, and fourth preset time, the boiling stage can be entered in a timely manner, avoiding poor cooking results caused by excessively long or short cooking times.

[0141] It is understandable that after the preheating and water absorption stages, and the boiling and weighing stages, food cooking still needs to go through maintaining boiling, simmering, and then keeping warm to complete the cooking process. Optionally, in an exemplary embodiment, a corresponding cooking control strategy is determined according to the food portion size to complete the cooking of the food, including:

[0142] The third heating power and the corresponding second heating time are determined based on the weight of the ingredients; the electric slow cooker is controlled to heat at the third heating power to enter the boiling stage; when the second heating time is reached, the electric slow cooker is controlled to enter the simmering stage to complete the cooking of the food.

[0143] The second heating time is preset, and the larger the quantity, the greater the corresponding third heating power, and the longer the heating time at that third heating power. For example, the third heating power for a large quantity of rice is greater than that for a medium quantity of rice, and the third heating power for a medium quantity of rice is greater than that for a small quantity of millet. Furthermore, the end time of the second heating time t4 is different; the second heating time for a large quantity of rice is longer than that for a medium quantity of rice, and the second heating time for a medium quantity of rice is longer than that for a small quantity of millet.

[0144] For example, the third heating power and the corresponding second heating time are determined based on the amount of food. The electric slow cooker is controlled to heat at the third heating power to enter the boiling stage. When the second heating time is reached, the electric slow cooker is controlled to enter the simmering stage. During the simmering stage, a timer set on the electric slow cooker is used to count down the time. When the preset third heating time is reached, the cooking function ends and enters the keep-warm mode. Figure 6 As shown, after entering the boiling stage and reaching the second heating time of 10 minutes, the electric slow cooker is controlled to enter the rice simmering stage. During the simmering stage, the timer set on the electric slow cooker is used to count down the time. When the preset third heating time of 6 minutes is reached, the rice is put into the keep-warm stage, and the cooking is finished.

[0145] In the above embodiments, different control programs are used according to the weight of the ingredients to achieve the purpose of cooking rice, ensuring the rice quality and improving the user experience.

[0146] In one exemplary embodiment, a rice cooking control method based on an electric slow cooker is provided. This embodiment illustrates the application of this method to an electric slow cooker. In this embodiment, the method includes:

[0147] In response to the cooking command, the initial bottom temperature of the electric slow cooker is obtained, the temperature compensation coefficient is determined based on the initial bottom temperature, and the electric slow cooker is controlled to heat at the first heating power. When the heating time of the electric slow cooker at the first heating power reaches the preset time, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage.

[0148] Record the first heating duration of the electric slow cooker during the judgment phase; within the first heating duration, acquire the real-time bottom temperature of the electric slow cooker at preset time intervals to obtain a set of real-time bottom temperatures; divide the set of real-time bottom temperatures into multiple temperature subsets according to preset time intervals; determine the number of trend changes in the electric slow cooker during the judgment phase based on the multiple temperature subsets. Determine the food portion size level in the electric slow cooker based on the number of trend changes. Determine the compensation time constant based on the food portion size level, and determine the fifth preset time duration based on the compensation time constant, temperature compensation coefficient, and fourth preset time duration; if the first heating duration is greater than or equal to the fifth preset time duration, determine the third heating power and the second heating duration corresponding to the third heating power based on the food portion size level; control the electric slow cooker to heat at the third heating power to enter the boiling maintenance phase.

[0149] Once the second heating time is reached, the third heating power and the corresponding second heating time are determined based on the amount of food. The electric slow cooker is then controlled to heat at the third heating power to enter the boiling stage. Once the second heating time is reached, the electric slow cooker is controlled to enter the simmering stage to complete the cooking of the food.

[0150] It should be noted that the rice cooking control method based on an electric slow cooker in this embodiment can be implemented in the manner described above, and will not be elaborated upon here. For example... Figure 7 The image shows a temperature curve of rice volume in a cast iron slow cooker for steaming rice, implemented in one embodiment using the above method. The blue curve represents the temperature of the bottom of the pot, and the red curve represents the temperature of the cooked rice. Figure 8 As shown, this is a temperature curve of millet in a cast iron stew pot for steaming rice in one embodiment based on the above method. The blue curve represents the temperature of the bottom of the pot, and the red curve represents the temperature of the rice.

[0151] In the above embodiments, by first heating with a first heating power to a preset time to ensure that the temperature inside the cooking cavity of the electric slow cooker reaches the preset temperature, and then heating with a second heating power lower than the first heating power, the electric slow cooker is controlled to enter the judgment stage. In the judgment stage, the number of trend changes is determined based on the real-time measurement of the temperature change at the bottom of the pot. By using the number of trend changes, the amount of food can be accurately determined. Then, different control programs are used according to the amount of food to achieve the cooking purpose, improve the cooking effect, and enhance the user experience.

[0152] It should be understood that although the steps in the flowcharts of the embodiments described above are shown sequentially according to the arrows, these steps are not necessarily executed in the order indicated by the arrows. Unless explicitly stated herein, there is no strict order restriction on the execution of these steps, and they can be executed in other orders. Moreover, at least some steps in the flowcharts of the embodiments described above may include multiple steps or multiple stages. These steps or stages are not necessarily completed at the same time, but can be executed at different times. The execution order of these steps or stages is not necessarily sequential, but can be performed alternately or in turn with other steps or at least some of the steps or stages of other steps.

[0153] Based on the same inventive concept, this application also provides a rice cooking control device based on an electric slow cooker for implementing the above-mentioned rice cooking control method based on an electric slow cooker. The solution provided by this device is similar to the solution described in the above method. Therefore, the specific limitations of one or more embodiments of the rice cooking control device based on an electric slow cooker provided below can be found in the limitations of the rice cooking control method based on an electric slow cooker above, and will not be repeated here.

[0154] In one exemplary embodiment, such as Figure 9 As shown, a rice cooking control device based on an electric slow cooker is provided, including: a trend determination module 902, a food portion size determination module 904, and a cooking control module 906, wherein:

[0155] The trend determination module 902 is used to determine the number of trend changes based on the bottom temperature of the electric slow cooker during the judgment phase.

[0156] The food portion size determination module 904 is used to determine the food portion size in the electric slow cooker based on the number of changes in the trend.

[0157] The cooking control module 906 is used to determine the corresponding cooking control strategy based on the food portion size to complete the cooking of the food.

[0158] The aforementioned rice cooking control device based on an electric slow cooker determines the number of trend changes during the judgment stage based on the bottom temperature of the slow cooker. Based on the number of trend changes, it determines the food portion size level in the slow cooker, and then determines the cooking control strategy corresponding to the food portion size level. This allows for targeted cooking based on the food portion size level, ensuring the cooking effect of the food.

[0159] In an exemplary embodiment, the cooking control module 906 is further configured to control the electric slow cooker to heat at a first heating power in response to a cooking command;

[0160] When the electric slow cooker is heated at the first heating power for a preset duration, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage; the second heating power is less than the first heating power.

[0161] In an exemplary embodiment, the cooking control module 906 is further configured to, in response to a cooking command, control the electric slow cooker to heat at a first heating power for a first preset time and then stop heating, and record the duration of the heating stop.

[0162] When the stop time is the second preset time, the electric slow cooker is controlled to heat at the first heating power for the third preset time, and the heating time of the electric slow cooker at the first heating power reaches the preset time.

[0163] In one exemplary embodiment, the rice cooking control device based on the electric slow cooker further includes a time determination module for recording the first heating duration of the electric slow cooker during the judgment phase.

[0164] In an exemplary embodiment, the rice cooking control device based on the electric slow cooker further includes a temperature acquisition module, which is used to acquire the real-time bottom temperature of the electric slow cooker at preset time intervals during the first heating period, and obtain a set of real-time bottom temperatures.

[0165] In one exemplary embodiment, the rice cooking control device based on the electric slow cooker further includes a temperature data processing module, which is used to divide the real-time pot bottom temperature set into multiple temperature subsets according to a preset time interval.

[0166] In one exemplary embodiment, the food portion size determination module 904 is further configured to determine the number of times the electric slow cooker changes its trend during the judgment phase based on multiple temperature subsets.

[0167] In an exemplary embodiment, the temperature data processing module is further configured to determine the change trend type and the cumulative number of change trend types for each temperature subset based on the real-time bottom temperatures of adjacent pairs of pots.

[0168] If the cumulative number of times is greater than or equal to the preset cumulative number of times, it is determined that the corresponding temperature subset has a changing trend;

[0169] In an exemplary embodiment, the trend determination module 902 is further configured to obtain the number of trend changes of the electric slow cooker during the judgment stage based on the trend changes corresponding to each temperature subset.

[0170] In an exemplary embodiment, the food portion size determination module 904 is further configured to determine the food portion size in the electric slow cooker based on the correspondence between the number of change trends and the portion size of the ingredients, when the first heating time is greater than or equal to the fourth preset time.

[0171] In an exemplary embodiment, the rice cooking control device based on the electric slow cooker further includes a time determination module for determining a compensation time constant based on the ingredient quantity level and obtaining a temperature compensation coefficient; the temperature compensation coefficient is determined based on the initial bottom temperature of the electric slow cooker in response to the cooking command.

[0172] The fifth preset duration is determined based on the compensation time constant, temperature compensation coefficient, and the fourth preset duration.

[0173] In an exemplary embodiment, the cooking control module 906 is further configured to determine a third heating power and a second heating duration corresponding to the third heating power based on the ingredient weight level;

[0174] The electric slow cooker is controlled to heat at the third heating power to enter the boiling maintenance stage;

[0175] Once the second heating time has been reached, control the electric slow cooker to enter the braising stage to complete the cooking of the food.

[0176] Each module in the aforementioned cooking control device can be implemented entirely or partially through software, hardware, or a combination thereof. These modules can be embedded in the processor of the slow cooker in hardware form or independent of it, or stored in the slow cooker's memory in software form, so that the processor can call and execute the corresponding operations of each module.

[0177] In one exemplary embodiment, an electric slow cooker is provided, which can be a terminal, and its internal structure diagram can be as follows. Figure 10As shown, the electric slow cooker includes a processor, memory, input / output interface, communication interface, display unit, and input device. The processor, memory, and input / output interface are connected via a system bus, and the communication interface, display unit, and input device are also connected to the system bus via the input / output interface. The processor provides computing and control capabilities. The memory includes a non-volatile storage medium and internal memory. The non-volatile storage medium stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The input / output interface is used for exchanging information between the processor and external devices. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, Near Field Communication (NFC), or other technologies. When the computer program is executed by the processor, it implements a cooking control method based on the electric slow cooker. The display unit is used to form a visually visible image and can be a display screen, a projection device, or a virtual reality imaging device. The display screen can be an LCD screen or an e-ink screen. The input device of the electric slow cooker can be a touch layer covering the display screen, or buttons, trackballs, or touchpads set on the outer shell of the electric slow cooker, or an external keyboard, touchpad, or mouse, etc.

[0178] Those skilled in the art will understand that Figure 10 The structures shown are merely block diagrams of some structures related to the present application and do not constitute a limitation on the electric slow cooker to which the present application is applied. A specific electric slow cooker may include more or fewer components than shown in the figures, or combine certain components, or have different component arrangements. In an exemplary embodiment, an electric slow cooker is provided, including a memory and a processor. The memory stores a computer program, and the processor executes the computer program to implement the steps in the above-described method embodiments.

[0179] Based on the same inventive concept, this application also provides a rice cooking control system based on an electric slow cooker for implementing the above-mentioned rice cooking control device based on an electric slow cooker. The solution provided by this system is similar to the solution described in the above method. Therefore, the specific limitations of one or more embodiments of the rice cooking control device based on an electric slow cooker provided below can be found in the limitations of the rice cooking control method based on an electric slow cooker above, and will not be repeated here.

[0180] In one exemplary embodiment, a rice cooking control system based on an electric slow cooker is provided, including an electric slow cooker as described in any of the above embodiments and a temperature measuring device disposed at the bottom of the inner pot of the electric slow cooker. The temperature measuring device is used to measure the temperature of the bottom of the inner pot. The temperature measuring device can be of different types, and no limitation is made here. In one exemplary embodiment, a computer-readable storage medium is provided, on which a computer program is stored. When executed by a processor, the computer program implements the steps in the above-described method embodiments.

[0181] In one exemplary embodiment, a computer program product is provided, including a computer program that, when executed by a processor, implements the steps in the above-described method embodiments.

[0182] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, data stored, data displayed, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties, and the collection, use and processing of the relevant data must comply with relevant regulations.

[0183] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile memory and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, artificial intelligence (AI) processors, etc., and are not limited to these.

[0184] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this application.

[0185] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for controlling rice cooking based on an electric slow cooker, characterized in that, The method includes: When the electric slow cooker is in the judgment stage, the number of changes in the trend is determined based on the bottom temperature of the electric slow cooker in the judgment stage. The food portion size in the electric slow cooker is determined based on the number of times the change trend occurs. Based on the food portion size, a corresponding cooking control strategy is determined to complete the cooking of the food.

2. The method according to claim 1, characterized in that, The method further includes: In response to cooking commands, the electric slow cooker is controlled to heat at the highest heating power. When the electric slow cooker is controlled to heat at the first heating power for a preset duration, the electric slow cooker is controlled to heat at the second heating power to enter the judgment stage; the second heating power is less than the first heating power.

3. The method according to claim 2, characterized in that, The step of controlling the electric slow cooker to heat at a first heating power in response to a cooking command includes: In response to a cooking command, the electric slow cooker is controlled to heat at a first heating power for a first preset time and then stop heating, and the stop time is recorded. When the stop time is the second preset time, the electric slow cooker is controlled to heat at the first heating power for a third preset time, and the heating time of the electric slow cooker at the first heating power reaches the preset time.

4. The method according to claim 1, characterized in that, The step of determining the number of trend changes based on the bottom temperature of the electric slow cooker during the judgment phase includes: Record the first heating time of the electric slow cooker during the judgment phase; During the first heating period, the real-time bottom temperature of the electric slow cooker is obtained at preset time intervals to obtain a set of real-time bottom temperatures. According to the preset time interval, the real-time pot bottom temperature set is divided into multiple temperature subsets; The number of times the electric slow cooker changes its trend during the judgment phase is determined based on multiple temperature subsets.

5. The method according to claim 4, characterized in that, The step of determining the number of times the electric slow cooker changes its trend during the judgment phase based on multiple temperature subsets includes: For each temperature subset, the change trend type and the cumulative number of times the change trend type are determined based on the real-time bottom temperatures of adjacent pairs of pots. If the cumulative number is greater than or equal to the preset cumulative number, then it is determined that the corresponding temperature subset has a changing trend; Based on the changing trend corresponding to each of the temperature subsets, the number of times the electric slow cooker changes its trend during the judgment phase is obtained.

6. The method according to claim 5, characterized in that, Determining the food portion size in the electric slow cooker based on the frequency of the changing trend includes: When the first heating time is greater than or equal to the fourth preset time, the food portion size in the electric slow cooker is determined based on the number of changes in the trend and the correspondence between the number of changes in the trend and the portion size of the ingredients.

7. The method according to any one of claims 1 to 5, characterized in that, The number of changes in trend refers to the number of times the temperature of the electric slow cooker drops during the judgment phase.

8. The method according to claim 6, characterized in that, The method further includes: The compensation time constant is determined based on the food portion size level; Obtain the temperature compensation coefficient; the temperature compensation coefficient is determined based on the initial bottom temperature of the electric slow cooker in response to a cooking command; The fifth preset duration is determined based on the compensation time constant, the temperature compensation coefficient, and the fourth preset duration; If the first heating time is greater than or equal to the fifth preset time, the cooking control strategy determined according to the food portion size is executed to complete the cooking process.

9. The method according to claim 8, characterized in that, The step of determining the corresponding cooking control strategy based on the food portion size to complete the cooking of the food includes: The third heating power and the corresponding second heating duration are determined based on the ingredient weight grade. The electric slow cooker is controlled to heat at the third heating power to enter the boiling maintenance stage; Once the second heating time has been reached, the electric slow cooker is controlled to enter the braising stage to complete the cooking of the food.

10. A rice cooking control device based on an electric slow cooker, characterized in that, The device includes: The trend determination module is used to determine the number of trend changes based on the bottom temperature of the electric slow cooker during the judgment phase. The food portion size determination module is used to determine the food portion size in the electric slow cooker based on the number of changes in the trend. The cooking control module is used to determine the corresponding cooking control strategy based on the food portion size to complete the cooking of the food.

11. An electric slow cooker, comprising a memory and a processor, wherein the memory stores a computer program, characterized in that, When the processor executes the computer program, it implements the steps of the method according to any one of claims 1 to 9.

12. A rice cooking control system based on an electric slow cooker, characterized in that, The system includes the electric slow cooker and temperature measuring device as described in claim 11, wherein the temperature measuring device is located at the bottom of the inner pot of the electric slow cooker and is used to measure the temperature of the bottom of the pot.

13. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 9.

14. A computer program product, comprising a computer program, characterized in that, When the computer program is executed by a processor, it implements the steps of the method according to any one of claims 1 to 9.

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