Cooking control method and device, cooking equipment and storage medium

Abstract

The invention provides a cooking control method and device, cooking equipment and a storage medium, the cooking control method and device are applied to the cooking equipment, the cooking equipment at least comprises a cooking cavity and a water adding device used for adding water into the cooking cavity, and the method comprises the steps that when food materials are contained in the cooking cavity and in a first cooking stage, the cooking cavity is opened; controlling a water adding device to add a first amount of water into the cooking cavity, and controlling the cooking equipment to heat; if it is detected that the cooking equipment meets the preset condition, the cooking equipment is controlled to be switched from the first cooking stage to the second cooking stage; in the second cooking stage, the cooking equipment is controlled to conduct heating based on the preset heating strategy, the water adding device is controlled to add a second amount of water into the cooking cavity based on the preset water adding strategy, and the temperature of a food material mixture formed by heating the food materials in the second cooking stage is not lower than the preset temperature. Therefore, cooking of food materials is accelerated, and cooking experience is improved.

Description

Technical Field

[0001] This application relates to the field of cooking equipment technology, and in particular to a cooking control method, device, cooking equipment and storage medium. Background Technology

[0002] Cooking equipment typically heats ingredients to prepare food for users. With the fast pace of life, the demand for quick cooking is constantly increasing. However, existing methods that reduce water volume to increase cooking speed often result in poor-tasting food. Therefore, a faster cooking method is urgently needed to meet users' culinary needs. Summary of the Invention

[0003] This application provides a cooking control method, apparatus, cooking equipment, and storage medium, which can accelerate the cooking of ingredients and improve the cooking experience.

[0004] In a first aspect, embodiments of this application provide a cooking control method applied to a cooking device, the cooking device including at least a cooking cavity and a water supply device for adding water to the cooking cavity, the method comprising:

[0005] When the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water into the cooking cavity, and the cooking equipment is controlled to heat up.

[0006] If the cooking device is detected to meet the preset conditions, the cooking device is controlled to switch from the first cooking stage to the second cooking stage;

[0007] In the second cooking stage, the cooking equipment is controlled to heat according to a preset heating strategy, and the water adding device is controlled to add a second amount of water to the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food in the second cooking stage is not lower than a preset temperature.

[0008] Secondly, embodiments of this application provide a cooking control device applied to a cooking apparatus, the cooking apparatus including at least a cooking cavity and a water supply device for adding water to the cooking cavity, the device comprising:

[0009] The first cooking unit is used to control the water adding device to add a first amount of water into the cooking cavity when the cooking cavity contains ingredients and is in the first cooking stage, and to control the cooking equipment to heat up.

[0010] A switching unit is used to control the cooking device to switch from the first cooking stage to the second cooking stage if it is detected that the cooking device meets the preset conditions;

[0011] The second cooking unit is used to control the cooking equipment to heat according to a preset heating strategy during the second cooking stage, and to control the water adding device to add a second amount of water into the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food during the second cooking stage is not lower than a preset temperature.

[0012] Thirdly, embodiments of this application provide a cooking apparatus, the cooking apparatus comprising:

[0013] Cooking utensils;

[0014] A water-adding device, which is connected to the cooking appliance, is used to add water to the cooking appliance;

[0015] A temperature sensing element is disposed inside the cooking appliance for detecting the temperature of the cooking appliance;

[0016] Memory, used to store executable program code;

[0017] A processor is configured to call and run the executable program code from the memory, causing the cooking device to perform the cooking control method as described in any of the preceding claims.

[0018] Fourthly, embodiments of this application provide a computer-readable storage medium storing a computer program that, when executed, implements the cooking control method as described in any of the preceding claims.

[0019] Fifthly, embodiments of this application provide a computer program product including executable program code, characterized in that, when the program code is executed, it implements the steps of the cooking control method as described in any of the preceding claims.

[0020] The beneficial effects of the technical solutions provided in some embodiments of this application include at least the following: The cooking control method provided in this application, when the cooking cavity contains ingredients and is in a first cooking stage, controls a water-adding device to add a first amount of water to the cooking cavity and controls the cooking equipment to heat it. Then, if the cooking equipment is detected to meet preset conditions, the cooking equipment is controlled to switch from the first cooking stage to a second cooking stage. Subsequently, in the second cooking stage, the cooking equipment is controlled to heat based on a preset heating strategy, and the water-adding device is controlled to add a second amount of water to the cooking cavity based on a preset water-adding strategy. Furthermore, in the second cooking stage, the temperature of the food mixture formed by heating the ingredients is not lower than a preset temperature. This application accelerates the cooking of ingredients and improves the cooking experience by controlling the water-adding method. Attached Figure Description

[0021] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0022] Figure 1 This is a schematic diagram of the first structure of the cooking device provided in the embodiments of this application.

[0023] Figure 2 This is a schematic diagram of the first process of the cooking control method provided in the embodiments of this application.

[0024] Figure 3 This is a schematic diagram of the second process of the cooking control method provided in the embodiments of this application.

[0025] Figure 4 This is a schematic diagram of the third process of the cooking control method provided in the embodiments of this application.

[0026] Figure 5 This is a schematic diagram of the fourth process of the cooking control method provided in the embodiments of this application.

[0027] Figure 6 This is a schematic diagram of the cooking control device provided in the embodiments of this application.

[0028] Figure 7 This is a schematic diagram of a second structure of the cooking device provided in the embodiments of this application. Detailed Implementation

[0029] To make the features and advantages of this application more apparent and understandable, the technical solutions in the embodiments of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0030] In the following description, when referring to the accompanying drawings, the same numbers in different drawings denote the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this application. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this application as detailed in the appended claims.

[0031] Hereinafter, the terms "first" and "second" are used for descriptive purposes only and should not be construed as implying or suggesting relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include one or more of that feature.

[0032] With the fast pace of life, users' demand for quick cooking is constantly increasing. However, the existing method of increasing cooking speed by reducing the amount of cooking water results in poor taste of the cooked food. Therefore, there is an urgent need for a quick cooking method to meet users' cooking needs.

[0033] To meet users' needs for rapid cooking of ingredients, this application provides a cooking control method, which will be described in detail below. It should be noted that the order of description of the following embodiments is not intended to limit the preferred order of the embodiments.

[0034] Please see Figure 1 , Figure 1 This is a schematic diagram of the first structure of the cooking device provided in the embodiments of this application. The cooking device 100 can be a kitchen utensil such as a rice cooker, soup pot, or saucepan. The cooking device 100 may include a cooking cavity 101, a water filling device 102, a temperature detection element 103, a steam valve 104, and a control device 105.

[0035] The cooking cavity 101 may include a top cover 1011 and an inner pot bottom 1012, and the cooking cavity 101 is used to hold the ingredients needed by the user for cooking.

[0036] The water-adding device 102 is arranged adjacent to and connected to the cooking cavity 101. Specifically, the water-adding device 102 may include a water tank 1021, a water pump 1022, and a water pipe 1023. The water tank 1021 is used for water storage. The water-adding device 102 is electrically connected to the control device 105. The control device 105 can control the water pump 1022 to add water from the water tank 1021 into the cooking cavity 101 through the water pipe 1023. The side of the water pipe 1023 that connects to the cooking cavity 101 may be provided with multiple spray holes, meaning the water-adding device 102 can add water to the cooking cavity 101 by spraying, thereby increasing the contact area between the added water and the food in the cooking cavity 101. Of course, the water-adding device 102 can also add water to the cooking cavity 101 by injection. The specific water-adding method can be set according to different cooking needs and is not specifically limited here.

[0037] A temperature sensing element 103 is disposed within the cooking cavity 101 and is electrically connected to a control device 105. The temperature sensing element 103 may include a first temperature sensing element 1031 and a second temperature sensing element 1032. The first temperature sensing element 1031 is disposed on one side of the upper cover component 1011, and the control device 105 can control the first temperature sensing element 1041 to detect the steam temperature within the cooking cavity 101. The second temperature sensing element 1032 is disposed on one side of the bottom of the inner pot 1012, and the control device 105 can control the second temperature sensing element 1032 to detect the temperature of the bottom of the inner pot 1012.

[0038] The steam valve 104 can be located on one side of the upper cover component 1011 of the cooking chamber 101. When the steam valve 104 is in the open state, it can discharge water vapor from the cooking chamber 101 to reduce the pressure inside the cooking chamber 101.

[0039] In some embodiments, the cooking device 100 provided in this embodiment can control the water adding device 102 to add a first amount of water to the cooking cavity 101 when the cooking cavity 101 contains ingredients and is in the first cooking stage, and control the cooking device 100 to heat. Then, if it is detected that the cooking device 100 meets the preset conditions, the cooking device 100 is controlled to switch from the first cooking stage to the second cooking stage. Subsequently, in the second cooking stage, the cooking device 100 is controlled to heat according to the preset heating strategy, and the water adding device 102 is controlled to add a second amount of water to the cooking cavity 101 according to the preset water adding strategy. In the second cooking stage, the temperature of the food mixture formed by heating the ingredients is not lower than the preset temperature, thereby accelerating the cooking of the ingredients and improving the cooking experience by controlling the water adding method.

[0040] Please see Figure 2 , Figure 2 This is a schematic flowchart of the first embodiment of the cooking control method provided in this application. The executing entity of this cooking control method can be a cooking device, such as a rice cooker, soup pot, or saucepan. The cooking device includes at least a cooking cavity and a water-filling device for adding water to the cooking cavity. The specific flow of this cooking control method can be as follows:

[0041] S201, when the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water into the cooking cavity, and the cooking equipment is controlled to heat.

[0042] In this embodiment, a rice cooker is used as an example of a cooking device. The ingredients added to the cooking cavity can be rice, millet, etc. When the cooking cavity contains ingredients, there is a corresponding mapping relationship between the weight of the ingredients and the total amount of water required during the cooking process.

[0043] In related technologies, after determining the total amount of water required for cooking the ingredients, the required total amount of water is added to the cooking chamber all at once for cooking. However, this method results in a slow cooking speed. To meet the target audience's need for rapid cooking, this embodiment divides the cooking process of the cooking equipment into at least a first cooking stage and a second cooking stage. In different cooking stages, the total amount of water required for cooking the ingredients is added to the cooking chamber separately, and different heat levels are used to heat the water added in the first and second cooking stages respectively. Specifically, the water added in the first cooking stage can be heated with a higher heat level so that the water added first can boil quickly, accelerating the cooking process.

[0044] Specifically, in the first cooking stage, the water-adding device adds a first amount of water to the cooking chamber, and the cooking chamber heats the first amount of water with a high flame. Compared to related technologies that heat the total amount of water required, heating the first amount of water first allows it to boil quickly, enabling the food to quickly reach a high-temperature heating state, thus accelerating cooking. Furthermore, since the first amount of water added in the first cooking stage is only a portion of the total water required for cooking, if the cooking device is in porridge cooking mode, the rapid boiling of the first amount of water causes the rice grains in the cooking chamber to burst open quickly, resulting in a smoother texture and easier release of nutrients. If the cooking device is in rice cooking mode, the rapid boiling of the first amount of water and its maintenance for a period of time can form a gelatinized layer on the surface of the rice grains. This gelatinized layer prevents further gelatinization of the rice grains during subsequent cooking, improving the texture of the rice and contributing to a lower sugar content.

[0045] S202, if the cooking device is detected to meet the preset conditions, the cooking device is controlled to switch from the first cooking stage to the second cooking stage.

[0046] During the heating of the initial volume of water, since the water added to the cooking cavity is only a portion of the total water required for cooking (i.e., the initial volume), this initial volume is insufficient to cook the food. Furthermore, considering that the initial volume of water may boil dry or overflow when the cooking cavity is under high-temperature heating for an extended period, it is necessary to continue adding water to the cooking cavity once the preset conditions are met. This ensures sufficient water to cook the food while preventing scorching or overflow. For example, temperature or time control can be used to determine if the cooking equipment meets the preset conditions, and when the preset conditions are met, the cooking equipment can be switched from the first cooking stage to the second cooking stage.

[0047] Optionally, taking temperature control as an example, the cooking device includes at least a first temperature sensing element and a second temperature sensing element, wherein the first temperature sensing element can detect the steam temperature inside the cooking cavity, and the second temperature sensing element can detect the temperature of the bottom of the inner pot of the cooking cavity.

[0048] In some embodiments, taking the cooking device in rice cooking mode as an example, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage. Here, since the heating element of the cooking cavity is located on one side of the bottom of the inner pot, and the detected steam temperature is the temperature of the water vapor generated by the heating of water in the cooking cavity, and the water vapor condenses at the upper part of the inner pot, meaning the heat received at the bottom of the inner pot is greater than the heat received at the upper part, the first preset temperature is lower than the second preset temperature. The first preset temperature can be 95°C, and the second preset temperature can be 108°C.

[0049] In some embodiments, taking the cooking device in porridge cooking mode as an example, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, the cooking chamber is controlled to switch from the first cooking stage to the second cooking stage, wherein the first preset temperature can be 95°.

[0050] Optionally, taking time control as an example, the current heating time of the cooking equipment is obtained; if the current heating time is within a preset time range, the cooking equipment is controlled to switch from the first cooking stage to the second cooking stage. The preset time range corresponds to the amount of ingredients and the amount of water added. The preset time range includes a cooking stage where the first amount of water is close to boiling and a cooking stage where the water is kept boiling for a period of time. The cooking stage where the first amount of water is close to boiling allows a small amount of water to boil quickly, thus increasing the cooking speed; the cooking stage where the first amount of water is kept boiling for a period of time allows a gelatinized layer to form on the surface of the rice grains, thus achieving the effect of low-sugar rice.

[0051] S203, in the second cooking stage, the cooking equipment is controlled to heat according to a preset heating strategy, and the water adding device is controlled to add a second amount of water into the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food in the second cooking stage is not lower than the preset temperature.

[0052] In the second cooking stage, the cooking chamber is heated based on a preset heating strategy, and the water adding device is controlled to add a second amount of water into the cooking chamber based on a preset water adding strategy. The total amount of water required by the ingredients in the cooking chamber can be determined based on the amount of ingredients. Specifically, the sum of the second amount of water and the first amount of water corresponds to the total amount of water required by the ingredients during the cooking process.

[0053] It should be noted that the temperature of the food mixture formed during the second cooking stage is not lower than the preset temperature. Taking rice as an example, rice gelatinizes during the heating process from raw rice, thus achieving the effect of cooking. Since this application improves the cooking effect by controlling the water addition method, that is, water is added in the first and second cooking stages respectively. Although the water added in the first cooking stage will reach a boil, it takes a certain amount of time for the second amount of water to reach a boil after being added again in the second cooking stage. To improve cooking efficiency, it is necessary to ensure that the temperature of the food mixture formed during heating is not lower than the gelatinization temperature, so that the rice in the cooking chamber can always maintain a gelatinized state to achieve the effect of cooking. That is, the temperature of the food mixture formed during heating cannot be lower than the preset temperature, which corresponds to the gelatinization temperature of the food mixture. The preset temperature can be set according to the type of ingredients. For example, the preset temperature can be 90°. During the heating process of the cooking equipment in the second cooking stage, although a second amount of water is added to the cooking cavity, it is necessary to ensure that the temperature of the cooking cavity is always not lower than the preset temperature of 90°. This allows the food mixture in the cooking cavity to gelatinize at a higher temperature, thereby accelerating gelatinization and improving the cooking efficiency of the ingredients.

[0054] As can be seen from the above, this embodiment controls the water-adding device to add a first amount of water into the cooking cavity when the cooking cavity contains ingredients and is in the first cooking stage, and controls the cooking equipment to heat up. If the cooking equipment is detected to meet preset conditions, the cooking equipment is controlled to switch from the first cooking stage to the second cooking stage. In the second cooking stage, the cooking equipment is controlled to heat up based on a preset heating strategy, and the water-adding device is controlled to add a second amount of water into the cooking cavity based on a preset water-adding strategy. During the second cooking stage, the temperature of the food mixture formed by heating the ingredients is not lower than a preset temperature. This accelerates the cooking process and improves the cooking experience.

[0055] Based on the methods described in the preceding embodiments, the following examples will provide further detailed explanations. Please refer to... Figure 3 , Figure 3 This is a schematic diagram of a second process of the cooking control method provided in this application embodiment. The specific process of the cooking control method may include:

[0056] S301, when the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water to the cooking cavity, and the cooking equipment is controlled to heat.

[0057] In this embodiment, during the first cooking stage, the water-adding device adds a first amount of water to the cooking chamber, and the cooking chamber heats the first amount of water with a high heat. Compared to heating the total amount of water required in related technologies, heating the first amount of water first allows it to boil quickly, enabling the food to quickly reach a high-temperature heating state, thereby accelerating cooking. Furthermore, since the first amount of water added in the first cooking stage is only a portion of the total water required for cooking, if the cooking device is in porridge cooking mode, the rapid boiling of the first amount of water causes the rice grains in the cooking chamber to burst open quickly, resulting in a smoother texture and easier release of nutrients. If the cooking device is in rice cooking mode, the rapid boiling of the first amount of water and its maintenance for a period of time can form a gelatinized layer on the surface of the rice grains. This gelatinized layer can prevent further gelatinization of the rice grains during subsequent cooking, improving the texture of the rice and contributing to low-sugar rice.

[0058] S302, if the cooking appliance is detected to meet the preset conditions, the cooking appliance is controlled to switch from the first cooking stage to the second cooking stage.

[0059] In some embodiments, temperature control or time control is used to determine whether the cooking device meets preset conditions, and when the cooking device meets the preset conditions, the cooking device is controlled to switch from the first cooking stage to the second cooking stage.

[0060] Optionally, taking temperature control as an example, the cooking device includes at least a first temperature sensing element and a second temperature sensing element, wherein the first temperature sensing element can detect the steam temperature inside the cooking cavity, and the second temperature sensing element can detect the temperature of the bottom of the inner pot of the cooking cavity.

[0061] In some embodiments, taking the cooking device in rice cooking mode as an example, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage. Here, since the heating element of the cooking cavity is located on one side of the bottom of the inner pot, and the detected steam temperature is the temperature of the water vapor generated by the heating of water in the cooking cavity, and the water vapor condenses at the upper part of the inner pot, meaning the heat received at the bottom of the inner pot is greater than the heat received at the upper part, the first preset temperature is lower than the second preset temperature. The first preset temperature can be 95°C, and the second preset temperature can be 108°C.

[0062] In some embodiments, taking the cooking device in porridge cooking mode as an example, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, the cooking chamber is controlled to switch from the first cooking stage to the second cooking stage, wherein the first preset temperature can be 95°.

[0063] Optionally, taking time control as an example, the current heating time of the cooking equipment is obtained; if the current heating time is within a preset time range, the cooking equipment is controlled to switch from the first cooking stage to the second cooking stage. The preset time range corresponds to the amount of ingredients and the amount of water added. The preset time range includes a cooking stage where the first amount of water is close to boiling and a cooking stage where the water is kept boiling for a period of time. The cooking stage where the first amount of water is close to boiling allows a small amount of water to boil quickly, thus increasing the cooking speed; the cooking stage where the first amount of water is kept boiling for a period of time allows a gelatinized layer to form on the surface of the rice grains, thus achieving the effect of low-sugar rice.

[0064] S303, in the second cooking stage, the cooking appliance is controlled to heat up, and at the same time the water adding device is controlled to add a second amount of water into the cooking cavity according to the temperature control strategy; or the cooking appliance is controlled to heat up, and at the same time the water adding device is controlled to add a second amount of water into the cooking cavity according to the time control strategy.

[0065] Specifically, by obtaining the amount of ingredients in the cooking cavity, the total amount of water required for the ingredients during the cooking process can be determined based on the amount of ingredients. Specifically, the sum of the second amount of water and the first amount of water corresponds to the total amount of water required for the ingredients during the cooking process. The correspondence between the amount of ingredients and the total amount of water can be obtained by looking up a table. For example, if the amount of ingredients is A1, the corresponding total amount of water is B1; if the amount of ingredients is A2, the corresponding total amount of water is B2.

[0066] Optionally, the specific process of adding water to the cooking cavity according to the temperature control strategy can be as follows: In the second cooking stage, the cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to perform a first water adding process to the cooking cavity; if the steam temperature is detected to be lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the amount of water added in the first water adding process reaches the preset amount, the water adding device is controlled to stop adding water to the cooking cavity; the cooking appliance is controlled to continue heating, and when the steam temperature is detected to be greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot is detected to be greater than or equal to the second preset temperature, the water adding device is controlled to perform the next first water adding process to the cooking cavity, until the amount of water added by the water adding device to the cooking cavity in the second cooking stage reaches the second amount, then water adding is stopped.

[0067] It should be noted that during the heating process of the cooking appliance in the second cooking stage, the water added in the first cooking stage has been heated to a boiling state, but the food mixture in the cooking cavity is not yet cooked. To prevent the first water from boiling away due to prolonged heating, water needs to be added to the cooking cavity, i.e., the water adding device performs a first water adding process. Understandably, to maintain the cooking equipment at a constant boiling state, the amount of water added in the first water adding process cannot be excessive. Therefore, during the first water adding process, if the steam temperature is detected to be lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the amount of water added in the first water adding process reaches the preset water volume, continuing to add water will cause the cooking equipment to deviate from the boiling state, thus affecting cooking efficiency. Therefore, water adding must be stopped. The fourth preset temperature can be 90°C, and the fifth preset temperature can be 100°C.

[0068] The cooking appliance continues heating. When the detected steam temperature is greater than or equal to the first preset temperature (95°C), or the temperature at the bottom of the inner pot is greater than or equal to the second preset temperature (108°C), the water-adding device initiates the next first water-adding process. This continues until the water-adding device adds the second amount of water to the cooking cavity during the second cooking stage, at which point water addition stops. At this point, the total amount of water required for cooking the amount of food has been added during both the first and second cooking stages. Compared to related technologies that add all the water at once, this improves cooking efficiency and enhances the cooking experience. Since the cooking appliance is in different boiling states during heating (e.g., near-boiling or maintaining a boiling state), the amount of water added in each first water-adding process can be the same or different; no specific limitation is made here.

[0069] Optionally, the specific process of adding water to the cooking cavity according to the time control strategy can be as follows: In the second cooking stage, the cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to perform a second water adding process to the cooking cavity, wherein the sum of the water added in each second water adding process corresponds to the first target water volume; the cooking appliance is controlled to continue heating, and if the steam temperature is maintained at the boiling point temperature for a second preset time during the second cooking stage, the water adding device is controlled to perform a third water adding process to the cooking cavity until the sum of the first target water volume and the second target water volume corresponding to the third water adding process reaches the second water volume, then the water adding is stopped.

[0070] It should be noted that the second water-addition process can prevent overflow by controlling the water-addition device to spray water into the cooking cavity a preset number of times within a third preset time period. The product of the amount of water sprayed each time and the preset number of times corresponds to the amount of water added in one second water-addition process. The third preset time period can be 10 seconds, and the preset number of times can be 5. That is, the water-addition device sprays water into the cooking cavity 5 times within 10 seconds, and the amount of water sprayed each time can be the same. For example, the amount of water sprayed each time is 50g, meaning the amount of water added in one second water-addition process is 50g × 5 = 250g. It can be understood that spraying water during the second water-addition process increases the contact area between the added water and the inside of the cooking cavity, thereby achieving a good overflow prevention effect.

[0071] In some embodiments, if the boiling point temperature is maintained for a second preset time, the food in the cooking cavity is already in a viscous state. However, to improve the texture of the food, a third water-addition process is needed to dilute the food in the cooking cavity. It is understood that when the sum of the second target water volume and the first target water volume reaches the second target water volume, it indicates that the amount of water required for cooking the food is sufficient, and the addition of water to the cooking cavity should be stopped. The second preset time can be 12 minutes.

[0072] S304, in the third cooking stage, controls the cooking equipment to continue heating and obtains the heating time for the steam temperature to reach the boiling point and maintain the boiling point temperature, or the temperature of the bottom of the inner pot.

[0073] After completing the first and second cooking stages, the cooking equipment can also perform a third cooking stage. In the third cooking stage, the cooking equipment is controlled to continue heating, and the cooking time is determined by the amount of steam that reaches the boiling point and is maintained at the boiling point, or by the temperature at the bottom of the inner pot, to further determine whether the food is close to being cooked.

[0074] S305: If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, then heating will stop and the third cooking stage will be completed.

[0075] Specifically, if the steam temperature reaches the boiling point and the heating time to maintain that temperature reaches the first preset time, it indicates that the boiling time of the cooking equipment has reached the point where the food mixture is cooked. Alternatively, if the temperature at the bottom of the inner pot reaches the third preset temperature, it indicates that the water in the cooking cavity has boiled away, and the temperature at the bottom of the inner pot will suddenly rise. At this point, the food mixture is also cooked, and heating needs to be stopped, thus completing the third cooking stage. The first preset time can be 2 minutes, and the third preset temperature can be 110°C.

[0076] S306, in the fourth cooking stage, control the cooking device to enter the heat preservation state, and obtain the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage.

[0077] To further enhance the texture of the food mixture, the cooking equipment can enter a fourth cooking stage after the third cooking stage, during which the equipment enters a keep-warm state. It's understandable that there's a correlation between the amount of ingredients and the total cooking time; the total cooking time corresponds to the amount of ingredients added in the first cooking stage. However, the cooking time for each stage isn't entirely fixed. Therefore, to ensure the ingredients are cooked within the total cooking time, the duration of the fourth cooking stage (the keep-warm state) can be adjusted accordingly.

[0078] S307, if the sum of the first cooking time, the second cooking time, the third cooking time and the fourth cooking time reaches the preset cooking time, then cooking is complete.

[0079] Specifically, if the sum of the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage reaches the preset cooking time, i.e., the total cooking time, then the cooking of the ingredients is completed.

[0080] As can be seen from the above, in this embodiment, when the cooking cavity contains ingredients and is in the first cooking stage, the water-adding device is controlled to add a first amount of water to the cooking cavity, and the cooking equipment is controlled to heat. If the cooking appliance is detected to meet preset conditions, the cooking appliance is controlled to switch from the first cooking stage to the second cooking stage. In the second cooking stage, the cooking appliance is controlled to heat, and the water-adding device is simultaneously controlled to add a second amount of water to the cooking cavity according to a temperature control strategy; or the cooking appliance is controlled to heat, and the water-adding device is simultaneously controlled to add a second amount of water to the cooking cavity according to a time control strategy. In the third cooking stage, the cooking equipment is controlled to continue heating, and the steam temperature reaches the boiling point and is maintained at boiling point. The heating time is set to the specified temperature, or the temperature at the bottom of the inner pot. If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, heating is stopped, and the third cooking stage is completed. In the fourth cooking stage, the cooking device is controlled to enter the heat preservation state, and the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage are obtained. If the sum of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time reaches the preset cooking time, cooking is completed. This accelerates the cooking of ingredients and improves the cooking experience by controlling the water addition method.

[0081] In some embodiments, the cooking mode of the cooking device can be determined according to the cooking type of the ingredients, wherein the cooking mode includes at least a first mode and a second mode. Taking a rice cooker as an example, the ingredients added to the cooking device can be rice, millet, etc., the first mode can correspond to the rice cooking mode, and the second mode can correspond to the porridge cooking mode.

[0082] In some alternative embodiments, please refer to Figure 4 , Figure 4 This is a schematic diagram of the third process of the cooking control method provided in this application embodiment. This embodiment uses a rice cooker as an example of the cooking device, and the ingredients added to the cooking device can be rice, millet, etc., and the cooking mode corresponds to the first mode, namely the rice cooking mode. The specific process of this cooking control method may include:

[0083] S401, when the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water to the cooking cavity, and the cooking equipment is controlled to heat.

[0084] In this embodiment, the total amount of water required for cooking is determined based on the amount of ingredients obtained. For example, 50g of rice corresponds to a total water volume of 300g.

[0085] In the first cooking stage, the water-adding device adds a first amount of water to the cooking cavity, and the cooking cavity is heated. Heating the cooking cavity can be done using a first power level. Relative to the total water volume of 300g, the first amount of water can be 100g. The first power level can be a heating power P1 = 1350W, with a power ratio a1 / N1 = 16 / 16, where a1 represents the heating time and N1 represents the heating cycle. That is, with a heating power of P1 of 1350W, heating is performed within a heating cycle of N1 = 16 for a heating time of a1 = 16. Therefore, a higher first power level is used to heat the first amount of water added in the first cooking stage, allowing it to boil quickly and accelerating the cooking of the ingredients. The heating time for the first amount of water in the first cooking stage can be 6 minutes.

[0086] S402, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature of the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, or the current heating time of the cooking device is within the preset time range, then the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage.

[0087] During the heating process of the first volume of water, since the water added to the cooking cavity is the first volume of the total water volume, this first volume of water is insufficient to cook the food in the cooking cavity. In addition, considering that the first volume of water is prone to drying out when the cooking cavity is heated at high temperature for a long time, it is necessary to continue adding water to the cooking cavity to ensure that there is enough water in the cooking cavity to cook the food while avoiding the food from burning.

[0088] Optionally, taking temperature control as an example, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, then the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage. Here, since the heating element of the cooking cavity is located on one side of the bottom of the inner pot, and the detected steam temperature is the temperature of the water vapor generated by the heating of water in the cooking cavity, and the water vapor condenses at the upper part of the inner pot, meaning the heat received at the bottom of the inner pot is greater than the heat received at the upper part, the first preset temperature is lower than the second preset temperature. The first preset temperature can be 95°C, and the second preset temperature can be 108°C.

[0089] Optionally, taking time control as an example, the current heating time of the cooking equipment is obtained; if the current heating time is within a preset time range, the cooking equipment is controlled to switch from the first cooking stage to the second cooking stage. The preset time range corresponds to the amount of ingredients and the amount of water added. The preset time range includes a cooking stage where the first amount of water is close to boiling and a cooking stage where the water is kept boiling for a period of time. The cooking stage where the first amount of water is close to boiling allows a small amount of water to boil quickly, thus increasing the cooking speed; the cooking stage where the first amount of water is kept boiling for a period of time allows a gelatinized layer to form on the surface of the rice grains, thus achieving the effect of low-sugar rice.

[0090] S403, in the second cooking stage, the cooking appliance is controlled to heat up, and at the same time the water adding device is controlled to perform a first water adding process into the cooking cavity.

[0091] Since the water has already been heated to boiling in the first cooking stage, to save energy, the heat level can be adjusted from the first to the second level when entering the second cooking stage. That is, the cooking cavity is controlled to heat at the second level during the second cooking stage. Furthermore, since the initial amount of water added to the cooking cavity is insufficient to cook the food, a water-adding device needs to be simultaneously controlled to add water to the cooking cavity.

[0092] The second heating element is less than the first heating element. The second heating element can have a heating power of P2 = 1250W and a power ratio of a2 / N2 = 10 / 16, where a2 represents the heating duration and N2 represents the heating cycle. Specifically, it means heating for a duration of a2 = 16 within a heating cycle of N2 = 10, with a heating power of P2 = 1250W. The first water treatment process can use either spraying or injection methods.

[0093] S404 If the steam temperature is detected to be lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the water added in the first water addition process reaches the preset water amount, the water addition device is controlled to stop adding water to the cooking cavity.

[0094] Understandably, after water is added to the cooking cavity through the first water addition process, the water in the cooking cavity is no longer boiling. However, in order to ensure that the temperature of the cooking cavity in the second cooking stage is always not lower than the preset temperature, when the steam temperature is detected to be lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the amount of water added in the first water addition process reaches the preset amount, the water addition device is controlled to stop adding water to the cooking cavity to avoid the temperature of the cooking cavity becoming too low due to continuous water addition, thereby reducing the cooking speed.

[0095] The fourth preset temperature is lower than the fifth preset temperature. The third preset temperature can be 90°C and the fourth preset temperature can be 100°C.

[0096] It is understandable that in the second cooking stage, adding too much water at once will cause the temperature of the cooking chamber to drop too low, affecting the cooking speed. Therefore, if the amount of water added in the first water addition process reaches the preset amount, the water addition device can be controlled to stop adding water to the cooking chamber. The preset water amount threshold can be 50g.

[0097] S405, control the cooking appliance to continue heating, and when the steam temperature is detected to be greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot is greater than or equal to the second preset temperature, control the water adding device to perform the next first water adding process into the cooking cavity, until the water adding device adds water into the cooking cavity to the second cooking stage to reach the second water volume, then stop adding water.

[0098] If the detected steam temperature is less than the fourth preset temperature of 90°C, or the temperature at the bottom of the inner pot is less than the fifth preset temperature of 100°C, or the amount of water added in the first water addition process reaches the preset amount of 50g, the water addition device will stop adding water to the cooking cavity and the cooking cavity will continue heating at the third power level. The third power level is greater than or equal to the second power level. To ensure that the water added in the first water addition process can quickly re-boil, the third power level can be set to be greater than the second power level. For example, the third power level can be a heating power of P3 = 1250W, with a power ratio of a3 / N3 = 11 / 16, where a3 represents the heating duration and N3 represents the heating cycle. That is, with a heating power of P3 of 1250W, heating for a heating duration of a3 = 16 within a heating cycle of N3 = 11.

[0099] Understandably, in order to avoid adding too much water at once and affecting the cooking speed, it is necessary to add the remaining water from the total water volume after deducting the water added in the first cooking stage to the cooking cavity for heating through multiple first water addition processes in the second cooking stage.

[0100] During the heating process of the cooking equipment at the third power level, if the steam temperature is detected to be greater than or equal to the first preset temperature of 95°C, or the bottom temperature of the inner pot is greater than or equal to the second preset temperature of 108°C, it indicates that the water added in the first water addition process has reached the boiling state again. At this time, the third power level is readjusted to the second power level for heating, and the first water addition process is repeated in the cooking cavity. The process continues to judge whether the steam temperature is less than the fourth preset temperature, or the bottom temperature of the inner pot is less than the fifth preset temperature, or the water added in the first water addition process reaches the preset water volume. The first water addition process is repeated until the water added to the cooking cavity in the second cooking stage reaches the second water volume, at which point the water addition stops.

[0101] S406, in the third cooking stage, controls the cooking equipment to continue heating and obtains the heating time for the steam temperature to reach the boiling point and maintain the boiling point temperature, or the temperature of the bottom of the inner pot.

[0102] Based on the gelatinization process of circulating water and heating in the second cooking stage, the food inside the cooking cavity can be kept at a high temperature for gelatinization, thereby accelerating the cooking speed. If it is detected that the first target water volume has reached the second water volume through circulating water addition in the first cooking sub-stage, the water addition device is controlled to stop the first water addition process into the cooking cavity. However, there may be residual water in the cooking cavity at this time, so the remaining water needs to be boiled away. Therefore, after stopping the first water addition process into the cooking cavity, the cooking cavity can continue to be heated with the second heat.

[0103] Specifically, after completing the first and second cooking stages, the cooking equipment can also perform a third cooking stage. In the third cooking stage, the cooking equipment is controlled to continue heating, and the cooking time is determined by the amount of steam that reaches the boiling point and is maintained at the boiling point, or by the temperature at the bottom of the inner pot, to further determine whether the food is close to being cooked.

[0104] S407: If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, then heating will stop and the third cooking stage will be completed.

[0105] Specifically, if the steam temperature reaches the boiling point and the heating time to maintain that temperature reaches the first preset time, it indicates that the boiling time of the cooking equipment has reached the point where the food mixture is cooked. Alternatively, if the temperature at the bottom of the inner pot reaches the third preset temperature, it indicates that the water in the cooking cavity has boiled away, and the temperature at the bottom of the inner pot will suddenly rise. At this point, the food mixture is also cooked, and heating needs to be stopped, thus completing the third cooking stage. The first preset time can be 2 minutes, and the third preset temperature can be 110°C.

[0106] S408, in the fourth cooking stage, controls the cooking device to enter the heat preservation state, and obtains the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage.

[0107] To further enhance the texture of the food mixture, the cooking equipment can enter a fourth cooking stage after the third cooking stage, during which the equipment enters a keep-warm state. It's understandable that there's a correlation between the amount of ingredients and the total cooking time; the total cooking time corresponds to the amount of ingredients added in the first cooking stage. However, the cooking time for each stage isn't entirely fixed. Therefore, to ensure the ingredients are cooked within the total cooking time, the duration of the fourth cooking stage (the keep-warm state) can be adjusted accordingly.

[0108] S409, if the sum of the first cooking time, the second cooking time, the third cooking time and the fourth cooking time reaches the preset cooking time, then cooking is completed.

[0109] Specifically, if the sum of the first cooking time (corresponding to the first cooking stage), the second cooking time (corresponding to the second cooking stage), the third cooking time (corresponding to the third cooking stage), and the fourth cooking time (corresponding to the fourth cooking stage) reaches the preset cooking time, i.e., the total cooking time, then the cooking of the ingredients is complete. The first cooking time can correspond to 6 minutes, the second cooking time to 10 minutes, the third cooking time to 2 minutes, and the fourth cooking time to 2 minutes, meaning the entire cooking process takes approximately 6 + 10 + 2 + 2 = 20 minutes. In related technologies, adding all the water required for the ingredients at the beginning of cooking takes approximately 30 minutes. This embodiment accelerates the cooking process by using different water addition methods in the first and second cooking stages. Furthermore, by maintaining the temperature of the cooking chamber at least 90°C during the second cooking stage, the cooking process is further accelerated.

[0110] As can be seen from the above, this embodiment accelerates the cooking of ingredients and improves the cooking experience by controlling the water addition method at different cooking stages of the cooking equipment.

[0111] In some alternative embodiments, please refer to Figure 5 , Figure 5 This is a schematic diagram of the third process of the cooking control method provided in this application embodiment. This embodiment uses a rice cooker as an example of the cooking device, and the ingredients added to the cooking device can be rice, millet, etc., and the cooking mode corresponds to the second mode, namely the porridge cooking mode. The specific process of this cooking control method may include:

[0112] S501, when the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water into the cooking cavity, and the cooking equipment is controlled to heat.

[0113] In this embodiment, the total amount of water required for cooking is determined based on the amount of ingredients obtained. For example, 50g of rice corresponds to a second total water volume of 1700g.

[0114] In the first cooking stage, a first volume of water is added to the cooking cavity, and the cavity is heated. Heating the cooking cavity can be achieved using a fourth power level. Relative to the total water volume of 1700g, the first volume of water can be 500g. The fourth power level can be a heating power P4 = 1350W, with a power ratio a4 / N4 = 16 / 16, where a1 represents the heating time and N1 represents the heating cycle. That is, with a heating power of P4 of 1350W, heating is performed for a heating time of a4 = 16 within a heating cycle of N4 = 16. This allows the first volume of water added in the first cooking stage to be heated using a relatively high fourth power level, enabling the water to boil quickly and accelerating the cooking of the ingredients. The heating time for the first volume of water in the first cooking stage can be in minutes.

[0115] S502, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, the cooking chamber is controlled to switch from the first cooking stage to the second cooking stage.

[0116] During the heating process of the first volume of water, since the water added to the cooking cavity is the first volume of the total water, this first volume of water is not enough to cook the food in the cooking cavity. Therefore, it is necessary to continue adding water to the cooking cavity to ensure that there is enough water in the cooking cavity to cook the food.

[0117] Optionally, if the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage. The first preset temperature can be 95°C.

[0118] S503, in the second cooking stage, the cooking appliance is controlled to heat up, and at the same time the water adding device is controlled to perform a second water adding process into the cooking cavity, wherein the sum of the water added in each second water adding process corresponds to the first target water volume.

[0119] It should be noted that while the first volume of water has already been heated to boiling using the fourth power setting in the first cooking stage, the water adding device only adds a portion of the total water volume (the first volume) into the cooking cavity. At this point, the water level in the cooking cavity is low, and the rice grains inside do not absorb enough water. Prolonged heating at the fourth power setting would cause the rice grains inside the inner pot to completely gelatinize, thus affecting the cooking effect. Therefore, after heating the first volume of water to boiling using the fourth power setting, the power can be adjusted. Specifically, the cooking cavity can be heated using the fifth power setting. This fifth power setting maintains the first volume of water at a low-power boiling state, allowing a gelatinized layer to form on the surface of the rice grains. This prevents the inside of the rice grains from completely gelatinizing under the fourth power setting. Furthermore, the gelatinized layer formed on the surface of the rice grains also achieves a low-sugar effect, improving the taste. Among them, the fifth heat is less than the fourth heat. The fifth heat can be a heating power of P5 = 1250w, and a power ratio of a5 / N5 = 8 / 16. a5 represents the heating time and N5 represents the heating cycle. That is, with a heating power of P5 of 1250w, heating for a heating time of a5 = 16 within a heating cycle of N5 = 8.

[0120] During the heating process of the second cooking stage, if it is detected that the steam temperature reaches the boiling point of 100°C when heated with the fifth power and the boiling point is maintained for a preset time of 1 minute, the first amount of water in the cooking cavity will easily overflow from the cooking cavity due to the excessive boiling time. Therefore, it is necessary to control the water adding device to add water to the cooking cavity for a second water adding process.

[0121] Specifically, the water-adding device sprays water into the cooking cavity a predetermined number of times within a third preset time period to prevent overflow. The product of the water volume sprayed each time and the preset number of times corresponds to the water volume added in one second water-adding process, and the sum of the water volumes added in each second water-adding process corresponds to the first target water volume. The third preset time period can be 10 seconds, and the preset number of times can be 5. That is, the water-adding device sprays water into the cooking cavity 5 times within 10 seconds, and the water volume sprayed each time can be the same, for example, 50g per spray, meaning the water volume added in one second water-adding process is 50g × 5 = 250g. It can be understood that spraying water increases the contact area between the added water and the interior of the cooking cavity, thus achieving a good overflow prevention effect.

[0122] S504, control the cooking appliance to continue heating. If the steam temperature is maintained at the boiling point for a second preset time during the second cooking stage, control the water adding device to perform a third water adding process into the cooking cavity until the sum of the first target water volume and the second target water volume corresponding to the third water adding process reaches the second water volume, then stop adding water.

[0123] In some embodiments, if the boiling point temperature is maintained for a second preset duration, the food in the cooking cavity is already in a viscous state. However, to improve the texture of the food, a third water-addition process is needed to dilute the food in the cooking cavity. It is understood that when the sum of the second target water volume and the first target water volume reaches the second target water volume, it indicates that the amount of water required for cooking the food is sufficient, and water addition to the cooking cavity should be stopped. The second preset duration can be 12 minutes, and the duration of the third water-addition process can be 1 minute, meaning the second cooking time corresponding to the second cooking stage is 12 + 1 = 13 minutes.

[0124] S505, in the third cooking stage, controls the cooking equipment to continue heating and obtains the steam temperature to reach the boiling point and maintain the boiling point temperature for a certain duration.

[0125] In this third cooking stage, because the second target amount of water is added during the third water addition process, the water in the cooking chamber is no longer boiling. During this third cooking stage, the cooking equipment continues to heat, and the cooking time is used to further determine whether the food is close to being cooked by measuring the duration the steam temperature reaches and remains at the boiling point. Specifically, the cooking chamber can be heated at the sixth power level for 3 minutes to bring the steam temperature to the boiling point, and then maintained at the boiling point for 2 minutes. Therefore, the third cooking stage's corresponding third cooking time is 3 minutes + 2 minutes = 5 minutes.

[0126] The sixth heating element can adopt a stepped heating method. Specifically, when the steam temperature is between 85°C and 92°C, it is heated with a heating power of P7 = 1250W and a power ratio of a7 / N7 = 12 / 16; when the steam temperature is between 92°C and 98°C, it is heated with a heating power of P8 = 1250W and a power ratio of a8 / N8 = 8 / 16; and when the steam temperature is between 98°C and 100°C, it is heated with a heating power of P9 = 1250W and a power ratio of a9 / N9 = 4 / 16.

[0127] S506: If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, then heating will stop and the third cooking stage will be completed.

[0128] Specifically, if the steam temperature reaches the boiling point and the heating time to maintain that temperature reaches the first preset time, it indicates that the boiling time of the cooking equipment has reached the point where the food mixture is cooked. Alternatively, if the temperature at the bottom of the inner pot reaches the third preset temperature, it indicates that the water in the cooking cavity has boiled away, and the temperature at the bottom of the inner pot will suddenly rise. At this point, the food mixture is also cooked, and heating needs to be stopped, thus completing the third cooking stage. The first preset time can be 2 minutes, and the third preset temperature can be 110°C.

[0129] S507, in the fourth cooking stage, controls the cooking device to enter the heat preservation state, and obtains the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage.

[0130] To further enhance the texture of the food mixture, the cooking equipment can enter a fourth cooking stage after the third cooking stage, during which the equipment enters a keep-warm state. It's understandable that there's a correlation between the amount of ingredients and the total cooking time; the total cooking time corresponds to the amount of ingredients added in the first cooking stage. However, the cooking time for each stage isn't entirely fixed. Therefore, to ensure the ingredients are cooked within the total cooking time, the duration of the fourth cooking stage (the keep-warm state) can be adjusted accordingly.

[0131] S508, if the sum of the first cooking time, the second cooking time, the third cooking time and the fourth cooking time reaches the preset cooking time, then cooking is completed.

[0132] Specifically, if the sum of the first cooking time (corresponding to the first cooking stage), the second cooking time (corresponding to the second cooking stage), the third cooking time (corresponding to the third cooking stage), and the fourth cooking time (corresponding to the fourth cooking stage) reaches the preset cooking time, i.e., the total cooking time, the cooking of the ingredients is complete. The first cooking time can correspond to 8 minutes, the second cooking time to 13 minutes, the third cooking time to 5 minutes, and the fourth cooking time to 4 minutes, meaning the total cooking time is approximately 8 + 13 + 5 + 4 = 30 minutes. In related technologies, adding all the water required for the ingredients at the beginning of cooking takes approximately 40 minutes. This embodiment accelerates the cooking process by using different water addition methods in the first and second cooking stages. Furthermore, by ensuring the temperature of the cooking chamber remains above a preset temperature of 90°C during the second cooking stage of the second mode, the cooking process is further accelerated.

[0133] As can be seen from the above, this embodiment accelerates the cooking of ingredients and improves the cooking experience by controlling the water addition method at different cooking stages of the cooking equipment.

[0134] Additionally, this application also provides a cooking control device. Please refer to [link / reference]. Figure 6 , Figure 6 This is a schematic diagram of the structure of the cooking control device provided in this application embodiment. The cooking control device 600 can be applied to cooking equipment, such as rice cookers, soup pots, and saucepans, etc., and the cooking equipment includes at least a cooking cavity and a water filling device for adding water to the cooking cavity. The cooking control device 600 may include a first cooking unit 601, a switching unit 602, and a second cooking unit 603, as detailed below:

[0135] The first cooking unit 601 is used to control the water adding device to add a first amount of water into the cooking cavity when the cooking cavity contains ingredients and is in the first cooking stage, and to control the cooking equipment to heat up.

[0136] The switching unit 602 is used to control the cooking device to switch from the first cooking stage to the second cooking stage if it is detected that the cooking device meets the preset conditions.

[0137] The second cooking unit 603 is used to control the cooking equipment to heat according to a preset heating strategy in the second cooking stage, and to control the water adding device to add a second amount of water into the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food in the second cooking stage is not lower than the preset temperature.

[0138] In some embodiments, the cooking device includes at least a first temperature sensing element and a second temperature sensing element, wherein the first temperature sensing element is used to detect the steam temperature inside the cooking cavity, and the second temperature sensing element is used to detect the temperature of the bottom of the inner pot of the cooking cavity. The switching unit 602 can also be used for:

[0139] If the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature of the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage, wherein the first preset temperature is less than the second preset temperature.

[0140] In some embodiments, the switching unit 602 can also be used for:

[0141] Obtain the current heating time of the cooking equipment;

[0142] If the current heating time is within the preset time range, the cooking device will switch from the first cooking stage to the second cooking stage.

[0143] In some embodiments, the second cooking unit 603 can also be used for:

[0144] In the second cooking stage, the cooking appliance is heated, and simultaneously, the water supply device is controlled to add a second amount of water into the cooking cavity according to the temperature control strategy; or

[0145] The cooking appliance is controlled to heat up, and at the same time, the water supply device is controlled to add a second amount of water into the cooking cavity according to a time-controlled strategy.

[0146] In some embodiments, the cooking apparatus may further include a third cooking stage, and the cooking control device 600 may further include a third cooking unit. After controlling the cooking apparatus to heat according to a preset heating strategy in the second cooking stage, and controlling the water adding device to add a second amount of water into the cooking chamber according to a preset water adding strategy, the third cooking unit may be used for:

[0147] In the third cooking stage, the cooking equipment is controlled to continue heating and to obtain the steam temperature to reach the boiling point and maintain the boiling point temperature for a certain duration, or the temperature of the bottom of the inner pot.

[0148] If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, then heating will stop and the third cooking stage will be completed.

[0149] In some embodiments, the cooking apparatus may further include a fourth cooking stage, which, after heating is stopped and the third cooking stage is completed, can be used for:

[0150] In the fourth cooking stage, the cooking device is controlled to enter the heat preservation state, and the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage are obtained.

[0151] If the sum of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time reaches the preset cooking time, then cooking is complete.

[0152] Optionally, the second cooking unit 603 can also be used for:

[0153] In the second cooking stage, the cooking appliance is heated, and at the same time, the water adding device is controlled to perform the first water adding process into the cooking cavity;

[0154] If the detected steam temperature is lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the water added in the first water addition process reaches the preset water amount, the water addition device will be controlled to stop adding water to the cooking cavity.

[0155] The cooking appliance is controlled to continue heating, and when the steam temperature is detected to be greater than or equal to the first preset temperature, or the temperature at the bottom of the inner pot is greater than or equal to the second preset temperature, the water adding device is controlled to perform the next first water adding process into the cooking cavity, until the water adding device adds water into the cooking cavity to the second water volume in the second cooking stage, and then the water adding stops.

[0156] Optionally, the second cooking unit 603 can also be used for:

[0157] In the second cooking stage, the cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to perform a second water adding process into the cooking cavity, wherein the sum of the water added in each second water adding process corresponds to the first target water volume;

[0158] The cooking appliance is controlled to continue heating. If the steam temperature is maintained at the boiling point for a second preset time during the second cooking stage, the water adding device is controlled to perform a third water adding process into the cooking cavity until the sum of the first target water volume and the second target water volume corresponding to the third water adding process reaches the second water volume, then the water adding is stopped.

[0159] In some embodiments, the second cooking unit 603 can also be used for:

[0160] The water-adding device sprays water into the cooking cavity a preset number of times within a third preset time period to prevent overflow. The product of the amount of water sprayed by the water-adding device each time and the preset number of times corresponds to the amount of water added in one second water-adding process.

[0161] In some embodiments, the cooking control device 600 may further include a mode determination unit. Before controlling the water supply device to add a first amount of water to the cooking cavity and controlling the cooking cavity to heat up when the cooking cavity contains ingredients and is in a first cooking stage, the mode determination unit may be used to:

[0162] The cooking mode of the cooking equipment is determined according to the cooking type of the ingredients, wherein the cooking mode includes at least a first mode and a second mode.

[0163] In some embodiments, the cooking control device 600 may further include a water volume determining unit, which may be used for:

[0164] Obtain the amount of ingredients inside the cooking cavity;

[0165] The total amount of water required for cooking is determined based on the amount of ingredients, where the total amount of water corresponds to the sum of the first amount of water and the second amount of water.

[0166] It should be noted that the cooking control device provided in this application embodiment and the cooking control method in the above embodiment belong to the same concept. Any method provided in the cooking control method embodiment can be run on the cooking control device. For details of its implementation process, please refer to the cooking control method embodiment, which will not be repeated here.

[0167] In this embodiment, the cooking control device 600, through the first cooking unit 601, controls the water adding device to add a first amount of water into the cooking cavity when the cooking cavity contains ingredients and is in the first cooking stage, and controls the cooking equipment to heat up. Then, if the cooking equipment is detected to meet the preset conditions, the switching unit 602 controls the cooking equipment to switch from the first cooking stage to the second cooking stage. Subsequently, the second cooking unit 603 controls the cooking equipment to heat up in the second cooking stage based on the preset heating strategy, and controls the water adding device to add a second amount of water into the cooking cavity based on the preset water adding strategy. In the second cooking stage, the temperature of the food mixture formed by heating the ingredients is not lower than the preset temperature. Thus, by controlling the water adding method, the cooking of the ingredients is accelerated, and the cooking experience is improved.

[0168] Accordingly, this application also provides a cooking device; please refer to [link / reference]. Figure 7 , Figure 7 This is a second structural schematic diagram of the cooking device provided in this application embodiment. The cooking device 100 can be a rice cooker, soup pot, saucepan, or other kitchen utensil. The cooking device 100 may include one or more of the following components: a processor 110, a memory 120, an input device 130, an output device 140, and a bus 150. The processor 110, memory 120, input device 130, and output device 140 can be connected via the bus 150.

[0169] Processor 110 may include one or more processing cores. Processor 110 connects to various parts of the cooking device using various interfaces and lines, and executes various functions of terminal 100 and processes data by running or executing instructions, programs, code sets, or instruction sets stored in memory 120, and by calling data stored in memory 120. Optionally, processor 110 may be implemented using at least one hardware form of Digital Signal Processing (DSP), Field-Programmable Gate Array (FPGA), or Programmable Logic Array (PLA). Processor 110 may integrate one or a combination of several of the following: Central Processing Unit (CPU), Graphics Processing Unit (GPU), and modem. The CPU primarily handles the operating system, user page, and applications; the GPU is responsible for rendering and drawing the displayed content; and the modem handles wireless communication. It is understood that the modem may also not be integrated into processor 110 and may be implemented separately using a communication chip.

[0170] The memory 120 may include random access memory (RAM) or read-only memory (ROM). Optionally, the memory 120 may include non-transitory computer-readable storage medium. The memory 120 may be used to store instructions, programs, code, code sets, or instruction sets. The memory 120 may include a program storage area and a data storage area, wherein the program storage area may store instructions for implementing an operating system, instructions for implementing at least one function (such as touch function, sound playback function, image playback function, etc.), instructions for implementing the various method embodiments described above, etc. The operating system may be the Android system, including systems deeply developed based on the Android system, the iOS system developed by Apple Inc., including systems deeply developed based on the iOS system, or other systems.

[0171] The memory 120 can be divided into operating system space and user space. The operating system runs in the operating system space, while native and third-party applications run in user space. To ensure that different third-party applications can achieve good running performance, the operating system allocates corresponding system resources for each application. However, different application scenarios within the same third-party application have different requirements for system resources. For example, in local resource loading scenarios, third-party applications have high requirements for disk read speed; in animation rendering scenarios, third-party applications have high requirements for GPU performance. Since the operating system and third-party applications are independent of each other, the operating system often cannot promptly perceive the current application scenario of a third-party application, resulting in the operating system's inability to adapt system resources accordingly.

[0172] In order for the operating system to distinguish the specific application scenarios of third-party applications, it is necessary to establish data communication between the third-party applications and the operating system. This would allow the operating system to obtain the current scenario information of the third-party applications at any time, and then perform targeted system resource adaptation based on the current scenario.

[0173] The input device 130 is used to receive input instructions or data, and includes, but is not limited to, a keyboard, camera, microphone, or touch device. The output device 140 is used to output instructions or data, and includes, but is not limited to, a display device and a speaker. In one example, the input device 130 and the output device 140 can be combined, and the input device 130 and the output device 140 can be a touch display screen.

[0174] The touch display screen can be designed as a full-screen, curved screen, or irregularly shaped screen. It can also be designed as a combination of a full-screen and a curved screen, or a combination of an irregularly shaped screen and a curved screen; however, this specification does not limit the specific design of the embodiments described herein.

[0175] In addition, those skilled in the art will understand that the structure of the cooking device shown in the above figures does not constitute a limitation on the cooking device. The cooking device may include more or fewer components than shown, or combine certain components, or have different component arrangements. For example, the cooking device may also include components such as radio frequency circuits, input units, sensors, audio circuits, WiFi modules, power supplies, and Bluetooth modules, which will not be described in detail here.

[0176] In this embodiment, the processor 110 of the cooking device 100 can be used to call the computer application stored in the memory 120 and specifically perform the following operations:

[0177] When the cooking cavity contains ingredients and is in the first cooking stage, the water adding device adds a first amount of water to the cooking cavity, and the cooking equipment is heated.

[0178] If the cooking equipment is detected to meet the preset conditions, the cooking equipment is controlled to switch from the first cooking stage to the second cooking stage;

[0179] In the second cooking stage, the cooking equipment is controlled to heat the food based on a preset heating strategy, and the water adding device is controlled to add a second amount of water into the cooking cavity based on a preset water adding strategy. In the second cooking stage, the temperature of the food mixture formed by heating the food is not lower than the preset temperature.

[0180] Optionally, this embodiment also provides a computer-readable storage medium storing computer program code. When the computer program code is run on a computer, the computer executes the aforementioned method steps to implement a cooking control method provided in the above embodiment.

[0181] The storage medium may include: read-only memory (ROM), random access memory (RAM), disk or optical disk, etc.

[0182] Since the instructions stored in the storage medium can execute the steps of any of the cooking control methods provided in the embodiments of this application, the beneficial effects that any of the cooking control methods provided in the embodiments of this application can achieve can be realized, as detailed in the preceding embodiments, and will not be repeated here.

[0183] In addition, this application also provides a computer program product, including executable program code; when the program code is executed, it can implement the steps in the above-described cooking control method. In this application, the specific implementation form of the computer program product is not limited.

[0184] The computer program product can be implemented as computer-readable program code in any suitable programming language and / or machine language, such as JAVA, C++, and / or Python. The computer program product can be stored on computer-readable storage media, such as a data disk, removable drive, volatile or non-volatile memory, or built-in memory / processor. The program code can be used to program a computer or other programmable device to perform corresponding functions. Furthermore, the computer program product can be provided and / or has been provided on a network such as the Internet, from which users can download the computer program product when needed. The computer program product can be implemented and / or has been implemented in hardware, either as software or through one or more specific electronic circuits, or in any hybrid form, i.e., through software components and hardware components. The computer program product can be implemented quickly and easily in existing systems.

[0185] It should be noted that the above-disclosed embodiments are merely illustrative examples of this application and should not be construed as limiting the scope of this application. Therefore, any equivalent variations made in accordance with the claims of this application are still within the scope of this application.

[0186] It should also be noted that this application describes some embodiment schemes. Embodiment schemes derived from the above embodiment schemes through simple substitution of technical features, combination of embodiments, and cross-combination of embodiments should also be considered as the embodiment schemes disclosed in this application and should be within the protection scope of the appended claims. In some cases, the actions or steps recorded in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. In addition, the processes depicted in the drawings do not necessarily require a specific order or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

Claims

1. A cooking control method, characterized in that, The method is applied to a cooking device, the cooking device including at least a cooking cavity and a water supply device for adding water to the cooking cavity, the method comprising: When the cooking cavity contains ingredients and is in the first cooking stage, the water adding device is controlled to add a first amount of water into the cooking cavity, and the cooking equipment is controlled to heat up. If the cooking device is detected to meet the preset conditions, the cooking device is controlled to switch from the first cooking stage to the second cooking stage; In the second cooking stage, the cooking equipment is controlled to heat according to a preset heating strategy, and the water adding device is controlled to add a second amount of water to the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food in the second cooking stage is not lower than a preset temperature.

2. The method according to claim 1, characterized in that, The cooking device includes at least a first temperature detection element and a second temperature detection element, wherein the first temperature detection element is used to detect the steam temperature inside the cooking cavity, and the second temperature detection element is used to detect the temperature of the bottom of the inner pot of the cooking cavity; The step of controlling the cooking appliance to switch from the first cooking stage to the second cooking stage if the cooking appliance is detected to meet the preset conditions includes: If the steam temperature detected by the first temperature detection element is greater than or equal to the first preset temperature, or the temperature of the bottom of the inner pot detected by the second temperature detection element is greater than or equal to the second preset temperature, then the cooking cavity is controlled to switch from the first cooking stage to the second cooking stage, wherein the first preset temperature is less than the second preset temperature.

3. The method according to claim 1, characterized in that, The step of controlling the cooking device to switch from the first cooking stage to the second cooking stage if the cooking device is detected to meet the preset conditions includes: Obtain the current heating time of the cooking device; If the current heating time is within the preset time range, the cooking device is controlled to switch from the first cooking stage to the second cooking stage.

4. The method according to claim 1, characterized in that, The step of controlling the cooking equipment to heat according to a preset heating strategy during the second cooking stage, and controlling the water adding device to add a second amount of water to the cooking cavity according to a preset water adding strategy, includes: In the second cooking stage, the cooking appliance is controlled to heat up, and simultaneously the water-adding device is controlled to add a second amount of water to the cooking cavity according to a temperature control strategy; or The cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to add a second amount of water into the cooking cavity according to a time-controlled strategy.

5. The method according to claim 4, characterized in that, The cooking device further includes a third cooking stage, which, after controlling the cooking device to heat according to a preset heating strategy and controlling the water adding device to add a second amount of water to the cooking cavity according to a preset water adding strategy in the second cooking stage, further includes: In the third cooking stage, the cooking equipment is controlled to continue heating, and the heating time during which the steam temperature reaches and remains at the boiling point is obtained, or the temperature of the bottom of the inner pot is obtained. If the heating time reaches the first preset time, or the temperature at the bottom of the inner pot reaches the third preset temperature, then heating is stopped, and the third cooking stage is completed.

6. The method according to claim 5, characterized in that, The cooking equipment further includes a fourth cooking stage, and after the heating is stopped and the third cooking stage is completed, the method further includes: In the fourth cooking stage, the cooking device is controlled to enter the heat preservation state, and the first cooking time corresponding to the first cooking stage, the second cooking time corresponding to the second cooking stage, the third cooking time corresponding to the third cooking stage, and the fourth cooking time corresponding to the fourth cooking stage are obtained. If the sum of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time reaches the preset cooking time, then cooking is complete.

7. The method according to claim 4, characterized in that, In the second cooking stage, controlling the cooking appliance to heat up, and simultaneously controlling the water adding device to add a second amount of water to the cooking cavity according to a temperature control strategy, includes: In the second cooking stage, the cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to perform a first water adding process into the cooking cavity; If the steam temperature is detected to be lower than the fourth preset temperature, or the temperature at the bottom of the inner pot is lower than the fifth preset temperature, or the water added in the first water addition process reaches the preset water amount, then the water addition device is controlled to stop adding water to the cooking cavity. The cooking appliance is controlled to continue heating, and when the steam temperature is detected to be greater than or equal to the first preset temperature, or the temperature of the bottom of the inner pot is greater than or equal to the second preset temperature, the water adding device is controlled to perform the next first water adding process into the cooking cavity, until the amount of water added into the cooking cavity by the water adding device in the second cooking stage reaches the second water volume, and then the water adding stops.

8. The method according to claim 4, characterized in that, The method of controlling the cooking appliance to heat up and simultaneously controlling the water-adding device to add a second amount of water to the cooking cavity according to a time-controlled strategy includes: In the second cooking stage, the cooking appliance is controlled to heat up, and at the same time, the water adding device is controlled to perform a second water adding process into the cooking cavity, wherein the sum of the water added in each second water adding process corresponds to the first target water volume; The cooking appliance is controlled to continue heating. If the steam temperature is maintained at the boiling point for a second preset time during the second cooking stage, the water adding device is controlled to perform a third water adding process into the cooking cavity until the sum of the first target water volume and the second target water volume corresponding to the third water adding process reaches the second water volume, then the water adding is stopped.

9. The method according to claim 8, characterized in that, The control of the water supply device to perform a second water supply process into the cooking cavity includes: The water-adding device is controlled to spray water into the cooking cavity a preset number of times within a third preset time period to prevent the cooking cavity from overflowing. The product of the amount of water sprayed by the water-adding device each time and the preset number of times corresponds to the amount of water added in the second water-adding process once.

10. The method according to claim 1, characterized in that, Before controlling the water-adding device to add a first amount of water to the cooking cavity and controlling the cooking cavity to heat it when the cooking cavity contains food and is in the first cooking stage, the method further includes: The cooking mode of the cooking device is determined according to the cooking type of the ingredients, wherein the cooking mode includes at least a first mode and a second mode.

11. The method according to claim 1, characterized in that, The method further includes: Obtain the amount of food inside the cooking cavity; The total amount of water required for cooking the ingredients is determined based on the amount of ingredients, wherein the total amount of water corresponds to the sum of the first amount of water and the second amount of water.

12. A cooking control device, characterized in that, Applied to cooking equipment, the cooking equipment at least includes a cooking cavity and a water supply device for adding water to the cooking cavity, the device comprising: The first cooking unit is used to control the water adding device to add a first amount of water into the cooking cavity when the cooking cavity contains ingredients and is in the first cooking stage, and to control the cooking equipment to heat up. A switching unit is used to control the cooking device to switch from the first cooking stage to the second cooking stage if it is detected that the cooking device meets the preset conditions; The second cooking unit is used to control the cooking equipment to heat according to a preset heating strategy during the second cooking stage, and to control the water adding device to add a second amount of water into the cooking cavity according to a preset water adding strategy, wherein the temperature of the food mixture formed by heating the food during the second cooking stage is not lower than a preset temperature.

13. A cooking appliance, characterized in that, The cooking equipment includes: Cooking utensils; A water-adding device, which is connected to the cooking appliance, is used to add water to the cooking appliance; A temperature sensing element is disposed inside the cooking appliance for detecting the temperature of the cooking appliance; Memory, used to store executable program code; A processor is configured to call and run the executable program code from the memory, causing the cooking device to perform the cooking control method as described in any one of claims 1 to 11.

14. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores a computer program that, when executed, implements the cooking control method as described in any one of claims 1 to 11.

15. A computer program product comprising executable program code, characterized in that, When the program code is executed, it implements the steps of the cooking control method as described in any one of claims 1 to 11.

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