Method and device for reducing juice in cooking process
By measuring the temperature of the bottom of the cooking pot to determine the state of the ingredients and setting the heating time, the heating process is automatically controlled, solving the problems of frequent user intervention and pot limitations in traditional cooking, and achieving intelligent and flexible sauce reduction.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- NINGBO FOTILE KITCHEN WARE CO LTD
- Filing Date
- 2024-11-08
- Publication Date
- 2026-05-12
AI Technical Summary
In traditional cooking, reducing sauce requires frequent user intervention, and existing smart cooking equipment cannot adapt to differences in different cookware and ingredients, resulting in inconsistent sauce reduction effects and limiting users' culinary freedom.
By measuring the temperature of the bottom of the cooking pot, the temperature of the food is determined, and the heating time is set according to the temperature. The heating process is automatically controlled until the temperature of the bottom of the pot reaches the preset condition and then the heating stops.
It achieves an automatic sauce reduction process without frequent user intervention, adapts to different cooking pots and ingredients, improves the accuracy and flexibility of sauce reduction, and avoids food burning or scorching.
Smart Images
Figure CN122004668A_ABST
Abstract
Description
Technical Field
[0001] This disclosure relates to the field of intelligent cooking technology, and in particular to a method and apparatus for reducing sauce during cooking. Background Technology
[0002] In cooking, reducing the sauce is a common step to thicken the broth from the ingredients in the pot. Traditional methods require users to constantly monitor the sauce's changes until it reaches a thick consistency. This not only demands a significant investment of time and effort but also easily leads to burning or scorching of the food, affecting both the cooking result and the taste. Furthermore, current technology has shortcomings in intelligent sauce reduction. Existing smart cooking machines on the market determine completion by setting a fixed temperature point. However, different cookware has varying heat conduction properties, and a fixed temperature point cannot adapt to changes in cookware or ingredients, potentially resulting in inconsistent reduction. Moreover, this fixed temperature method requires cookware with good temperature consistency, limiting user flexibility. Therefore, current technology cannot meet the needs of users under different cooking conditions and cannot effectively solve the problems of cumbersome operation and cookware limitations inherent in traditional sauce reduction methods. Summary of the Invention
[0003] This disclosure provides a method and apparatus for reducing sauce during cooking, at least addressing the problems of avoiding frequent user intervention and limitations imposed by cooking cookware in related technologies. The technical solution of this disclosure is as follows:
[0004] According to a first aspect of the present disclosure, a method for reducing sauce during cooking is provided, comprising:
[0005] In response to a cooking and reducing start command for a cooking pot, the target ingredients in the cooking pot are heated, and the first bottom temperature of the cooking pot is obtained.
[0006] Based on the temperature of the first pot bottom, the target temperature state of the target ingredient is determined; the target temperature state is used to characterize whether the target ingredient is in a hot or cold state.
[0007] Obtain the target heating time corresponding to the target temperature state;
[0008] If the heating duration of the target ingredient reaches the target heating duration, the second bottom temperature of the cooking pot is obtained when the target heating duration is reached;
[0009] If the reduction of the sauce is determined to be complete based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature, the heating of the target ingredient by the cooking pot shall be stopped.
[0010] According to a second aspect of the present disclosure, a sauce-reducing device is provided for use during cooking, comprising:
[0011] A heating and temperature acquisition module is used to heat the target ingredients in the cooking pot in response to a cooking and reducing start command for the cooking pot, and to acquire the first bottom temperature of the cooking pot.
[0012] The temperature state determination module is used to determine the target temperature state of the target ingredient based on the temperature of the first pot bottom; the target temperature state is used to characterize whether the target ingredient is in a hot or cold state.
[0013] The heating time acquisition module is used to acquire the target heating time corresponding to the target temperature state;
[0014] The second pot bottom temperature acquisition module is used to acquire the second pot bottom temperature of the cooking pot when the target heating time is reached, provided that the heating duration of the target ingredient reaches the target heating time.
[0015] The sauce reduction stop module is used to stop heating the target ingredient by the cooking pot when the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature determines that the sauce reduction is complete.
[0016] According to a third aspect of the present disclosure, an electronic device is provided, comprising: a processor; and a memory for storing processor-executable instructions; wherein the processor is configured to execute the instructions to implement the method as described in any one of the first aspects above.
[0017] The technical solutions provided by the embodiments of this disclosure have at least the following beneficial effects:
[0018] By responding to the cooking and reducing command of the cooking pot, the target ingredients in the cooking pot are heated and the first bottom temperature of the cooking pot is obtained, the reducing process can be started automatically, reducing user intervention; by determining the target temperature state of the target ingredients based on the first bottom temperature, it can be determined whether the ingredients are in a hot or cold state, thereby distinguishing different heating control logics and improving the accuracy of the reducing process.
[0019] By obtaining the target heating time corresponding to the target temperature state, it is possible to adapt to different cooking pots and ingredients, improving the flexibility and effect of cooking; by obtaining the second bottom temperature of the cooking pot when the target heating time is reached, it is possible to effectively monitor the temperature change inside the pot and judge the progress of sauce reduction; by stopping the heating of the cooking pot on the target ingredients when the temperature change between the current bottom temperature and the second bottom temperature of the cooking pot determines that the sauce reduction is complete, it is possible to automatically stop heating and prevent overheating or burning.
[0020] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit this disclosure. Attached Figure Description
[0021] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this disclosure and, together with the description, serve to explain the principles of this disclosure, and are not intended to unduly limit this disclosure.
[0022] Figure 1 This is a schematic diagram illustrating an application environment according to an exemplary embodiment.
[0023] Figure 2 This is a flowchart illustrating a method for reducing sauce during cooking, according to an exemplary embodiment.
[0024] Figure 3 This is a structural diagram of an induction cooker according to an exemplary embodiment.
[0025] Figure 4 This is a structural diagram of a gas stove, a cooking device, according to an exemplary embodiment.
[0026] Figure 5 This is a flowchart illustrating the reduction process of a cooking apparatus according to an exemplary embodiment.
[0027] Figure 6 This is a block diagram illustrating a sauce-reducing device during a cooking process, according to an exemplary embodiment.
[0028] Figure 7 This is a block diagram illustrating an electronic device for reducing sauce during cooking, according to an exemplary embodiment. Detailed Implementation
[0029] To enable those skilled in the art to better understand the technical solutions of this disclosure, the technical solutions in the embodiments of this disclosure will be clearly and completely described below with reference to the accompanying drawings.
[0030] It should be noted that the terms "first," "second," etc., used in the specification, claims, and accompanying drawings of this disclosure are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this disclosure described herein can be implemented in orders other than those illustrated or described herein. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with this disclosure. Rather, they are merely examples of apparatuses and methods consistent with some aspects of this disclosure as detailed in the appended claims.
[0031] Please see Figure 1 , Figure 1 This is a schematic diagram illustrating an application environment according to an exemplary embodiment, such as... Figure 1 As shown, the application environment may include cooking equipment 10.
[0032] The cooking device 10 can be an induction cooker or a gas cooker, and may include a temperature sensor 101, a heating unit 103, a display and interaction unit 105, and a control unit 107.
[0033] Temperature sensor 101 can be installed at the center of the burner of an induction cooker or gas cooker to monitor the temperature of the bottom of the cooking pot in real time. Temperature sensor 101 can be lifted by a spring to be slightly higher than the cooker panel. When the cooking pot is placed on the cooking device 10, temperature sensor 101 contacts the bottom of the pot to obtain the temperature information of the bottom of the pot.
[0034] The heating unit 103 can be used to heat cooking pots and pans, providing the necessary heat to cook the food. The choice of heating unit depends on the specific type of cooking equipment. For example, for an induction cooker, the heating unit 103 can be an electromagnetic heating element; for a gas cooker, the heating unit 103 can be a gas burner.
[0035] The display and interaction unit 105 can be an LCD screen or a touch screen, used to display information such as the operating status of the cooking equipment, current temperature, and heating time. It can also receive user operation commands, such as starting or stopping the sauce reduction function. Users can conveniently monitor and control the cooking process through the display and interaction unit 105.
[0036] The control unit 107 may include a CPU and a memory for managing and controlling the operation of the entire cooking device. The control unit 107 can control the operating state of the heating unit 103 based on the temperature information obtained by the temperature sensor 101, so as to achieve the heating and reducing of the ingredients.
[0037] In one alternative embodiment, the cooking appliance 10 may also include an audible alert function. When the sauce has reduced to its final consistency, the user can be alerted by sound to ensure that heating is stopped in time to prevent burning or other issues.
[0038] In one possible implementation, the cooking device 10 can be connected to the internet to enable remote monitoring and control. Users can remotely adjust the settings of the cooking device, view real-time temperature data, and receive fault alarm notifications via a mobile application or online platform, thus improving user experience and ease of use.
[0039] In practical applications, the cooking equipment 10 can be designed for home kitchens, restaurant kitchens, and other places where cooking operations are required. Through the monitoring of the temperature sensor 101 and the intelligent management of the control unit 107, the cooking equipment can maintain good working condition in various environments, achieving efficient and safe cooking operations.
[0040] In addition, it should be noted that, Figure 1 The example shown is merely one application scenario of the sauce reduction method provided in this disclosure during the cooking process.
[0041] It should be noted that the following diagram illustrates one possible sequence of steps, and it is not strictly required to follow this order. Some steps can be performed in parallel without interdependence. The user information (including but not limited to user device information, user personal information, user behavior information, etc.) and data (including but not limited to data used for display, training data, etc.) involved in this disclosure are all information and data authorized by the user or fully authorized by all parties.
[0042] Figure 2 This is a flowchart illustrating a method for reducing sauce during cooking, according to an exemplary embodiment. Figure 2 As shown, the steps may include the following.
[0043] In step S201, in response to the cooking and reducing start command of the cooking pot, the target ingredients in the cooking pot are heated and the first bottom temperature of the cooking pot is obtained.
[0044] In the embodiments of this specification, the cooking pot can be any cooking pot placed on an induction cooker or a gas cooker, such as a frying pan or a saucepan.
[0045] The cooking reduction / saucing start command can be a start signal input by the user through the display interaction unit of the cooking device. For example, the user can issue a command via the touchscreen or a button to start the cooking device's reducing / saucing function. The display interaction unit receives the user's command and transmits it to the control unit, which then begins executing the reducing / saucing operation according to the command.
[0046] The target ingredients can be various ingredients that need to be cooked and reduced in sauce, such as a combination of vegetables, meats, and seasonings. The target ingredients can be placed in a cooking pot and heated using cooking equipment.
[0047] The first pot bottom temperature can be the initial pot bottom temperature detected by the temperature sensor after receiving the cooking and reducing sauce start command, used to determine the initial temperature state of the ingredients.
[0048] For example, with Figure 3 and Figure 4 For example, Figure 3 and Figure 4 These are structural diagrams illustrating an induction cooker and a gas stove, respectively, according to exemplary embodiments. A temperature probe can be positioned at the center of the induction cooker and lifted by a spring, allowing the probe to contact the bottom of the pot when it is placed on the cooker, thus detecting the pot's temperature. The heating unit heats the pot via electromagnetic heating. Similarly, a temperature probe can be positioned at the center of the burner head of the gas stove and lifted by a spring, allowing the probe to contact the bottom of the pot when it is placed on a pot support, thus detecting the pot's temperature. The pot support supports the pot placed on the gas stove, stabilizing it and ensuring full contact between the temperature probe and the pot's bottom. The burner provides heat through gas combustion to heat the pot. The control panel can be an LCD screen or an e-ink display screen, used to display the current cooking status, temperature information, and user-input commands.
[0049] In one possible implementation, in response to a cooking start command to the cooking pot, the cooking device begins heating the target ingredients. Simultaneously, a temperature sensor monitors the pot bottom temperature in real time and transmits the detected initial pot bottom temperature to the control unit. The control unit can record and store this initially detected pot bottom temperature value as the first pot bottom temperature.
[0050] In one alternative implementation, the temperature sensor of the cooking device can be installed in a circular hole at the center of the stove, and is lifted by a spring to contact the bottom of the pot to achieve temperature detection.
[0051] In one possible implementation, the cooking device can have multiple heating modes, such as a rapid heating mode and a slow cooking mode, allowing users to select different heating modes according to their needs to achieve the best cooking results.
[0052] In practical applications, by responding to the cooking and reducing start command, the cooking equipment can heat the target ingredients and obtain the initial temperature of the bottom of the pot in real time, so that users do not need to frequently intervene in the cooking process, thus improving cooking efficiency and convenience.
[0053] In one possible implementation, in response to a cooking and reducing start command of the cooking pot, the target ingredients in the cooking pot are heated at a first power.
[0054] In the embodiments of this specification, the first power can be a preset initial heating power, which can be set according to the heating capacity of the cooking equipment, such as the high power setting of an induction cooker or the high flame setting of a gas cooker.
[0055] In one possible implementation, in response to a cooking start command to the cooking pot, the cooking device can first heat the target ingredients at a first power, and the target ingredients in the cooking pot can quickly reach a boiling state.
[0056] In one alternative implementation, the specific value of the first power can be adjusted according to the needs of different cooking equipment and target ingredients. For example, for ingredients that require rapid heating, the first power can be set higher than that for ingredients that are easy to cook, in order to avoid overheating.
[0057] In practical applications, heating at the first power level allows the target ingredients to heat up quickly in the initial heating stage, shortening the cooking time and improving cooking efficiency. This ensures that the final cooking quality of the target ingredients is not affected by insufficient heating power during the sauce reduction process.
[0058] In step S203, the target temperature state of the target ingredient is determined based on the temperature of the first pot bottom.
[0059] In the embodiments of this specification, the target temperature state can be used to characterize the current temperature state of the target food ingredient, including whether the food ingredient has been preheated.
[0060] In one possible implementation, the target temperature state can be determined by the initial temperature of the pot bottom obtained by a temperature sensor. Upon receiving the cooking / reducing command, the temperature sensor will initially detect the pot bottom temperature and transmit this value to the control unit. The control unit can then use this temperature value to determine the temperature state of the target ingredients.
[0061] For example, if the temperature of the first pot is high, the target ingredient may have already been preheated; if the temperature of the first pot is low, the target ingredient may have been put directly into the pot without being heated.
[0062] In one alternative implementation, the determination of the target temperature state can be combined with data from other sensors, such as an ambient temperature sensor, to improve the accuracy of the judgment and optimize the cooking effect.
[0063] In practical applications, by determining the target temperature state based on the initial temperature of the pot bottom, the cooking equipment can select the appropriate heating strategy under different initial conditions, avoiding uneven heating caused by different initial temperatures of the ingredients, thus improving the cooking effect and user experience.
[0064] In one possible implementation, the target temperature state includes a hot state or a cold state; if the temperature of the first pot bottom is greater than a preset pot bottom temperature threshold, the target food is determined to be in a hot state; if the temperature of the first pot bottom is less than or equal to the preset pot bottom temperature threshold, the target food is determined to be in a cold state.
[0065] In the embodiments of this specification, the preset pot bottom temperature threshold can be a temperature reference value used to determine the target temperature state. It can be preset according to the characteristics of different ingredients and cooking needs to distinguish between hot and cold states.
[0066] In one possible implementation, "hot state" could refer to the state where the ingredients have been preheated by the user before activating the sauce reduction function, such as stir-frying or simmering with water. "Cold state" could refer to the state where the user immediately activates the sauce reduction function after directly placing the ingredients into the pot.
[0067] In one possible implementation, the preset pot bottom temperature threshold can be determined through experimental data and empirical values. For example, the preset pot bottom temperature threshold can be set to 70℃ to 80℃. Taking a preset pot bottom temperature threshold of 80℃ as an example, when the first pot bottom temperature is higher than 80℃, the target food is in a hot state; when the first pot bottom temperature is lower than or equal to 80℃, the target food is in a cold state.
[0068] In one optional implementation, the preset pot bottom temperature threshold can be set via a temperature threshold setting module in the control unit. Users can input or select a suitable temperature threshold through the display interaction unit, based on different ingredients and cooking needs.
[0069] In practical applications, by setting a preset pot bottom temperature threshold, the initial temperature state of the target ingredients can be distinguished, thereby optimizing the subsequent heating strategy, improving the automation level and cooking effect of the sauce reduction process, enabling the cooking equipment to adapt to the cooking needs of different ingredients, and improving the cooking effect and user experience.
[0070] In step S205, the target heating time corresponding to the target temperature state is obtained.
[0071] In the embodiments described in this specification, the target heating time can be a preset heating time based on the target temperature state.
[0072] In one possible implementation, the target heating time can be determined by querying a heating time data table in the control unit. This data table can store recommended heating times for different temperature conditions. The control unit can then retrieve the corresponding heating time from the data table based on the target temperature condition.
[0073] In one possible implementation, when the target temperature state is hot, the control unit can extract the heating duration applicable to the hot state from the data table; when the target temperature state is cold, the control unit can extract the heating duration applicable to the cold state from the data table.
[0074] In one alternative implementation, the user can adjust the target heating time through the display and interaction unit of the cooking device. Based on actual cooking needs and the characteristics of the ingredients, the user can set a more suitable heating time by adjusting the parameters in the heating time data table.
[0075] In one possible implementation, heating duration configuration information is obtained; when the target temperature state is hot, the first heating duration corresponding to the hot state is extracted from the heating duration configuration information as the target heating duration; when the target temperature state is cold, the second heating duration corresponding to the cold state is extracted from the heating duration configuration information as the target heating duration.
[0076] In the embodiments described in this specification, the heating time configuration information can be a heating time data table pre-stored in the control unit. This data table provides heating time settings for various temperature states based on different ingredients and cooking needs. The user can select or input the ingredient type through the display interaction unit of the cooking device, and the control unit extracts the corresponding heating time from the data table according to the selected type.
[0077] The first heating time can be a preset heating time for the target food that has already been preheated. For example, the first heating time can be set between 120 seconds and 240 seconds.
[0078] The second heating time can be a preset heating time for cold target ingredients that have not undergone preheating treatment.
[0079] In one possible implementation, after receiving the target temperature status, the control unit retrieves the heating duration corresponding to the current temperature status by querying a heating duration configuration information data table. For example, if the target temperature status is detected as hot, the control unit retrieves a first heating duration; if the target temperature status is detected as cold, it retrieves a second heating duration.
[0080] In one alternative implementation, users can customize the first heating duration or the second heating duration through the display interaction unit to meet the personalized needs of different users.
[0081] In practical applications, by acquiring heating time configuration information and selecting an appropriate heating time based on the target temperature, cooking equipment can more intelligently control the heating process, avoiding underheating or overheating and improving cooking accuracy and results. Simultaneously, users do not need frequent intervention during use, as the equipment automatically adapts to different ingredients and cooking conditions, enhancing user experience and cooking efficiency.
[0082] In one possible implementation, the target temperature state is cold, and the preset temperature rise slope of the target food is obtained; based on the preset temperature rise slope, the total heating time corresponding to the target food is obtained as the target heating time.
[0083] In the embodiments described in this specification, the preset temperature rise slope can be a temperature change rate preset based on experimental data and cooking experience, used to characterize the temperature change of the target food during the initial heating stage. The preset temperature rise slope can be stored in the memory of the control unit and set according to the characteristics of different foods.
[0084] The total heating time can be determined based on a preset temperature rise slope and the characteristics of the target ingredient, ensuring that the target ingredient achieves the desired cooking effect during the heating process. The total heating time can be determined through experimental data and empirical values to meet the cooking needs of different ingredients.
[0085] In one possible implementation, when the target temperature state is determined to be cold, the control unit can retrieve the preset temperature rise slope of the target food from its memory. Based on the preset temperature rise slope, the control unit can calculate the total heating time corresponding to the target food, which is then used as the target heating time. During the heating process, the temperature sensor continuously monitors the temperature of the pot bottom and transmits the real-time temperature data to the control unit.
[0086] In one alternative implementation, the preset temperature rise slope and total heating time can be adjusted according to the characteristics of different ingredients and cooking requirements.
[0087] In practical applications, by obtaining the preset temperature rise slope and calculating the total heating time, the heating process of the target ingredients can be optimized, improving the automation and effectiveness of cooking. Users do not need to intervene frequently during the cooking process; the heating strategy can be automatically adjusted according to the actual situation, improving the quality of the cooking results.
[0088] In step S207, when the heating duration of the target ingredient reaches the target heating duration, the second bottom temperature of the cooking pot is obtained when the target heating duration is reached.
[0089] In the embodiments of this specification, the second pot bottom temperature can be the pot bottom temperature detected by the temperature sensor at a preset time point after the target food has been heated for a target time.
[0090] In one possible implementation, the temperature of the second pot bottom can be detected and recorded by a temperature sensor installed at the center of the cooking device at the end of the target heating time.
[0091] In one possible implementation, the control unit can record the temperature of the second pot bottom using temperature data received from a temperature sensor at the moment the target heating time ends, and use this as a parameter to determine whether the sauce reduction is complete.
[0092] In one possible implementation, to improve the accuracy of the second pot bottom temperature, the control unit can perform multiple temperature samplings before and after the end of the target heating time. For example, the control unit can perform multiple temperature measurements within a few seconds before and after the end of the target heating time and take the average value as the second pot bottom temperature.
[0093] In one optional embodiment, the temperature of the second pot bottom can be displayed on the display module of the cooking device, allowing the user to intuitively understand the temperature changes during the current cooking process, facilitating adjustments and operation. The display module can be an LCD screen or other display device, displaying temperature data and cooking status information in real time.
[0094] In practical applications, obtaining the temperature of the second pot bottom at the end of the target heating time provides data support for judging the cooking status of the target ingredients. This helps the control unit adjust the heating strategy according to the actual situation, improving the automation of the sauce reduction process and the cooking effect, enabling users to easily achieve high-quality cooking.
[0095] In one possible implementation, based on the first pot bottom temperature and the second pot bottom temperature, a third heating time for which the target ingredient needs to be heated is determined; while the target ingredient continues to be heated for the third heating time, the third pot bottom temperature of the cooking pot when the third heating time is reached is obtained.
[0096] In the embodiments of this specification, the third heating time can be the time required to further heat the target ingredient, so as to allow the target ingredient to continue heating before reaching the ideal cooking effect.
[0097] The third pot bottom temperature can be the pot bottom temperature detected by the temperature sensor at the end of the third heating period.
[0098] In one possible implementation, the control unit can calculate a third heating time for the target food ingredient, based on the first and second pot bottom temperatures, after the target heating time has ended. During the third heating time, the temperature sensor continuously monitors the pot bottom temperature, and at the end of the third heating time, the detected temperature value is used as the third pot bottom temperature.
[0099] In one alternative implementation, to improve the accuracy of the third pot bottom temperature, the control unit can perform multiple temperature samplings before and after the end of the third heating period. For example, the control unit can perform multiple temperature measurements within a few seconds before and after the end of the third heating period and take the average value as the third pot bottom temperature.
[0100] In practical applications, by calculating and obtaining the third heating time and the third pot bottom temperature, the heating process of the target ingredients can be further optimized. This allows the cooking equipment to automatically adjust its heating strategy, ensuring that the ingredients are heated evenly throughout the sauce reduction process, avoiding texture and taste issues caused by uneven temperature. Users do not need to intervene frequently during the cooking process, achieving efficient automated cooking and guaranteeing the quality and consistency of the cooking results.
[0101] In one possible implementation, the target temperature rise slope of the target ingredient is obtained based on the first pot bottom temperature and the second pot bottom temperature; the corresponding total heating time is determined based on the target temperature rise slope; and the third heating time is determined based on the target heating time and the total heating time.
[0102] In the embodiments of this specification, the target temperature rise slope can be the rate of temperature change between the first and second pot bottom temperatures obtained by a temperature sensor, used to characterize the temperature change of the target food ingredient during the initial heating stage. The specific calculation formula is as follows:
[0103]
[0104] The total heating time can be determined based on the target temperature rise slope and the characteristics of the target ingredients, so that the target ingredients can achieve the ideal cooking effect during the heating process.
[0105] Third heating time = Total heating time - Target heating time
[0106] In one possible implementation, the control unit can calculate the target temperature rise slope based on the first and second pot bottom temperatures transmitted by temperature sensors. After obtaining the target temperature rise slope, the control unit can determine the total heating time corresponding to the target ingredient using a preset cooking model or experimental data table. The control unit can then calculate a third heating time based on the target heating time and the total heating time.
[0107] In one alternative implementation, the temperature rise slope and total heating time can be determined by taking into account the characteristics of different ingredients and cooking requirements, and can be determined by experimental data and empirical values.
[0108] In practical applications, by calculating and determining the target temperature rise slope, total heating time, and third heating time, the heating process of the target ingredients can be controlled. This allows the cooking equipment to adjust its heating strategy according to actual temperature changes, optimize the sauce reduction process, and improve cooking precision and results. Users do not need to intervene frequently during the cooking process; the optimal heating strategy can be automatically implemented to ensure that the ingredients are cooked under ideal conditions, thus improving cooking efficiency and effectiveness.
[0109] In one possible implementation, when the target heating time is reached after heating the target food with the first power for a certain duration, the second bottom temperature of the cooking pot at the time the target heating time is reached is obtained, and the second power is switched to heat the target food.
[0110] In the embodiments described in this specification, the second power can be the power used to continue heating after the first power, and the second power is lower than the first power.
[0111] In one possible implementation, when the target food ingredient is heated at the first power for the target heating time, a temperature sensor detects the pot bottom temperature in real time and transmits this temperature value to the control unit. The control unit records this temperature value as the second pot bottom temperature and switches to the second power to heat the target food ingredient according to a preset program.
[0112] In practical applications, by obtaining the second pot bottom temperature at the end of the target heating time and switching to the second power, the heating power is reduced to prevent the food from being overheated. At the same time, the temperature inside the pot is kept within an appropriate range, which can achieve gradual heating control of the target food, so that the food can achieve the ideal cooking effect at different heating stages.
[0113] In step S209, if the reduction of sauce is determined to be complete based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature, the heating of the target ingredients by the cooking pot is stopped.
[0114] In the embodiments described in this specification, the current pot bottom temperature can be the temperature monitored in real time during the heating process of the cooking pot.
[0115] In one possible implementation, a temperature sensor continuously monitors the temperature of the pot bottom and transmits the real-time temperature data to a control unit. The control unit records the temperature of the second pot bottom and continues to monitor the current pot bottom temperature after the target heating time has elapsed. By comparing the change between the current pot bottom temperature and the second pot bottom temperature, the control unit can determine whether the sauce reduction is complete.
[0116] In one possible implementation, heating the target ingredients with the cooking pot is stopped once the temperature change between the current bottom temperature of the cooking pot and the third bottom temperature determines that the sauce reduction is complete.
[0117] In the embodiments of this specification, the third pot bottom temperature can be the pot bottom temperature after the target food has been heated for a period of time.
[0118] In one possible implementation, the control unit can record the third pot bottom temperature at the end of the third heating period. Subsequently, a temperature sensor continuously monitors the current pot bottom temperature and transmits the temperature data to the control unit. The control unit determines whether the reducing process is complete by comparing the change between the current pot bottom temperature and the third pot bottom temperature.
[0119] In one possible implementation, the current bottom temperature of the cooking pot is monitored; if the absolute value of the temperature change between the current bottom temperature and the second bottom temperature is greater than a preset temperature change, the reduction of the sauce is determined to be complete; if the reduction of the sauce is determined to be complete, the heating of the target ingredients by the cooking pot is stopped.
[0120] In the embodiments of this specification, the preset temperature change can be a temperature change threshold used to determine when the sauce reduction is complete. This threshold can be set according to different ingredients and cooking needs. For example, the preset temperature change can be set to 8°C to 10°C.
[0121] In one possible implementation, a temperature sensor continuously monitors the current pot bottom temperature and transmits the real-time temperature data to a control unit. The control unit can then compare the current pot bottom temperature with a second pot bottom temperature and calculate the absolute value of the temperature change between the two.
[0122] In practical applications, when the absolute value of the temperature change exceeds the preset temperature change, the control unit can determine that the sauce reduction is complete and send a signal to stop heating the target ingredients. This method enables automated temperature monitoring and the sauce reduction process, improving cooking efficiency and results, and ensuring that the ingredients are cooked under ideal conditions.
[0123] In one example, with Figure 5 For example, Figure 5 This is a flowchart illustrating the reduction process of a cooking apparatus according to an exemplary embodiment. Upon receiving a reduction start command, the cooking apparatus heats the target ingredient in the cooking pot at a first power. A temperature sensor initially detects the temperature of the pot bottom and transmits this temperature value to the control unit, which records it as the first pot bottom temperature. The control unit then determines whether the first pot bottom temperature is greater than a preset pot bottom temperature threshold (e.g., 80°C). If the first pot bottom temperature is greater than the preset pot bottom temperature threshold, it indicates that the target ingredient is in a hot state; otherwise, the target ingredient is in a cold state.
[0124] For hot conditions, the control unit controls the cooking device to heat at a first power for a first heating time. After the first heating time ends, the second pot bottom temperature is acquired, and heating is switched to a second power to continue. The temperature sensor continuously monitors the current pot bottom temperature and transmits the temperature data to the control unit.
[0125] For a cold state, the control unit controls the cooking device to heat at a first power for a second heating time. After the second heating time ends, the second pot bottom temperature is acquired, and a target temperature rise slope is calculated based on the first and second pot bottom temperatures. Based on the target temperature rise slope, the total heating time and a third heating time are determined. The control unit then controls the cooking device to continue heating at the first power for a third heating time, and after acquiring the third pot bottom temperature, switches to the second power to continue heating. The temperature sensor continuously monitors the current pot bottom temperature and transmits the temperature data to the control unit.
[0126] A temperature sensor continuously monitors the current bottom temperature of the cooking pot. When hot, the control unit compares the current bottom temperature with a second bottom temperature: if the absolute value of the temperature change is greater than a preset temperature change, it determines that the sauce reduction is complete and stops heating the target ingredients. If the absolute value of the temperature change is not greater than the preset temperature change, it returns to monitoring the current bottom temperature. When cold, the control unit compares the current bottom temperature with a third bottom temperature: if the absolute value of the temperature change is greater than a preset temperature change, it determines that the sauce reduction is complete and stops heating the target ingredients. If the absolute value of the temperature change is not greater than the preset temperature change, it returns to monitoring the current bottom temperature.
[0127] Figure 6 This is a block diagram illustrating a sauce-reducing device during cooking, according to an exemplary embodiment. (Refer to...) Figure 6 The device may include:
[0128] The first pot bottom temperature acquisition module 601 is used to heat the target ingredients in the cooking pot in response to the cooking and reducing start command of the cooking pot, and to acquire the first pot bottom temperature of the cooking pot.
[0129] The temperature state determination module 603 is used to determine the target temperature state of the target ingredient based on the temperature of the first pot bottom; the target temperature state is used to characterize whether the target ingredient is in a hot or cold state.
[0130] The heating duration acquisition module 605 is used to acquire the target heating duration corresponding to the target temperature state.
[0131] The second pot bottom temperature acquisition module 607 is used to acquire the second pot bottom temperature of the cooking pot when the target heating time is reached, provided that the heating duration of the target food ingredient reaches the target heating time.
[0132] The sauce reduction stop module 609 is used to stop the cooking pot from heating the target ingredients when the temperature change between the current bottom temperature and the second bottom temperature of the cooking pot determines that the sauce reduction is complete.
[0133] In one possible implementation, the juice collection stop module 609 includes:
[0134] The current bottom temperature monitoring unit is used to monitor the current bottom temperature of the cooking pot;
[0135] The second pot bottom temperature determination and sauce reduction completion unit is used to determine that sauce reduction is complete when the absolute value of the temperature change between the current pot bottom temperature and the second pot bottom temperature is greater than the preset temperature change.
[0136] The sauce reduction stop unit is used to stop the cooking pot from heating the target ingredients when it is determined that the sauce reduction is complete.
[0137] In one possible implementation, the target temperature state includes a hot state or a cold state; the temperature state determination module 603 includes:
[0138] The hot state determination unit is used to determine that the target food is in a hot state when the temperature of the first pot bottom is greater than a preset pot bottom temperature threshold.
[0139] The cold state determination unit is used to determine that the target food is in a cold state when the temperature of the first pot bottom is less than or equal to a preset pot bottom temperature threshold.
[0140] In one possible implementation, the heating duration acquisition module 605 includes:
[0141] Configuration information acquisition unit, used to acquire heating duration configuration information;
[0142] The first heating duration extraction unit is used to extract the first heating duration corresponding to the hot state from the heating duration configuration information when the target temperature state is hot, and use it as the target heating duration;
[0143] The second heating duration extraction unit is used to extract the second heating duration corresponding to the cold state from the heating duration configuration information when the target temperature state is cold, and use it as the target heating duration.
[0144] One possible implementation may also include:
[0145] The third heating duration determination module is used to determine the third heating duration for which the target food needs to be heated based on the first pot bottom temperature and the second pot bottom temperature.
[0146] The third pot bottom temperature acquisition module is used to acquire the third pot bottom temperature of the cooking pot when the target food is heated for a third heating time.
[0147] The third pot bottom temperature determination and sauce reduction completion unit is used to stop the cooking pot from heating the target ingredients when the sauce reduction is determined to be complete based on the temperature change between the current pot bottom temperature and the third pot bottom temperature.
[0148] In one possible implementation, the third heating duration determination module includes:
[0149] The target temperature rise slope acquisition unit is used to obtain the target temperature rise slope of the target food based on the temperature of the first pot bottom and the temperature of the second pot bottom.
[0150] The total heating time determination unit is used to determine the corresponding total heating time based on the target temperature rise slope;
[0151] The third heating duration determination unit determines the third heating duration based on the target heating duration and the total heating duration.
[0152] In one possible implementation, the target temperature state is cold, and the heating time acquisition module 605 includes:
[0153] A preset temperature rise slope acquisition unit is used to acquire the preset temperature rise slope of the target food ingredient;
[0154] The preset temperature rise slope determines the target heating time unit. Based on the preset temperature rise slope, the total heating time corresponding to the target food is obtained as the target heating time.
[0155] In one possible implementation, the first pot bottom temperature acquisition module 601 includes:
[0156] The first power heating unit is used to heat the target ingredients in the cooking pot with a first power in response to the cooking pot's cooking and reducing start command, and to obtain the first bottom temperature of the cooking pot.
[0157] The second pot bottom temperature acquisition module 607 includes:
[0158] The heating and switching second power unit is used to obtain the second bottom temperature of the cooking pot when the target heating time is reached, and switch to the second power to heat the target food when the duration of heating the target food with the first power reaches the target heating time; the second power is lower than the first power.
[0159] Regarding the apparatus in the above embodiments, the specific manner in which each module performs its operation has been described in detail in the embodiments related to the method, and will not be elaborated upon here.
[0160] Figure 7 This is a block diagram illustrating an electronic device for reducing sauce during cooking, according to an exemplary embodiment. The electronic device can be a cooking appliance, and its internal structure diagram can be as follows: Figure 7 As shown, the electronic device includes a processor, memory, network interface, display screen, and input devices connected via a system bus. The processor provides computing and control capabilities. The memory includes a non-volatile storage medium and internal memory. The non-volatile storage medium stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs in the non-volatile storage medium. The network interface is used to communicate with external terminals via a network connection. When the computer program is executed by the processor, it implements a method for reducing sauce during cooking. The display screen can be a liquid crystal display (LCD) or an e-ink display. The input devices can be a touch layer covering the display screen, buttons, a trackball, or a touchpad mounted on the device's casing, or an external keyboard, touchpad, or mouse.
[0161] Those skilled in the art will understand that Figure 7 The structure shown is merely a block diagram of a portion of the structure related to the present disclosure and does not constitute a limitation on the electronic device to which the present disclosure is applied. A specific electronic device may include more or fewer components than those shown in the figure, or combine certain components, or have different component arrangements.
[0162] In an exemplary embodiment, an electronic device is also provided, including: a processor; and a memory for storing processor-executable instructions; wherein the processor is configured to execute the instructions to implement a method for reducing sauce during cooking as described in the embodiments of this disclosure.
[0163] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the following claims.
[0164] It should be understood that this disclosure is not limited to the precise structures described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this disclosure is limited only by the appended claims.
Claims
1. A method for reducing sauce during cooking, characterized in that, The method includes: In response to a cooking and reducing start command for a cooking pot, the target ingredients in the cooking pot are heated, and the first bottom temperature of the cooking pot is obtained. Based on the temperature of the first pot bottom, the target temperature state of the target ingredient is determined; the target temperature state is used to characterize whether the target ingredient is in a hot or cold state. Obtain the target heating time corresponding to the target temperature state; If the heating duration of the target ingredient reaches the target heating duration, the second bottom temperature of the cooking pot is obtained when the target heating duration is reached; If the reduction of the sauce is determined to be complete based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature, the heating of the target ingredient by the cooking pot shall be stopped.
2. The method according to claim 1, characterized in that, The step of stopping the heating of the target ingredient by the cooking pot when the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature determines that the sauce reduction is complete includes: Monitor the current bottom temperature of the cooking pot; If the absolute value of the temperature change between the current pot bottom temperature and the second pot bottom temperature is greater than the preset temperature change, the sauce reduction is determined to be complete. Once the reduction of the sauce is complete, stop heating the target ingredient using the cooking pot.
3. The method according to claim 1, characterized in that, The target temperature state includes a hot state or a cold state; determining the target temperature state of the target food ingredient based on the temperature of the first pot bottom includes: If the temperature of the first pot bottom is greater than a preset pot bottom temperature threshold, the target food ingredient is determined to be in the hot state. If the temperature of the first pot bottom is less than or equal to a preset pot bottom temperature threshold, the target ingredient is determined to be in the cold state.
4. The method according to claim 3, characterized in that, The step of obtaining the target heating time corresponding to the target temperature state includes: Obtain heating duration configuration information; When the target temperature state is the hot state, the first heating duration corresponding to the hot state is extracted from the heating duration configuration information and used as the target heating duration. When the target temperature state is the cold state, the second heating duration corresponding to the cold state is extracted from the heating duration configuration information and used as the target heating duration.
5. The method according to claim 4, characterized in that, After the step of obtaining the second bottom temperature of the cooking pot when the target heating time is reached, when the heating duration of the target ingredient reaches the target heating time, the method further includes: Based on the temperature of the first pot bottom and the temperature of the second pot bottom, a third heating time is determined for the target food to continue heating. While continuing to heat the target ingredient for the third heating time, the third bottom temperature of the cooking pot is obtained when the third heating time is reached; The step of stopping the heating of the target ingredient by the cooking pot when the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature determines that the sauce reduction is complete includes: If the reduction of the sauce is determined to be complete based on the temperature change between the current bottom temperature of the cooking pot and the third bottom temperature, the heating of the target ingredient by the cooking pot shall be stopped.
6. The method according to claim 5, characterized in that, The determination of the third heating duration for which the target ingredient needs to be further heated, based on the temperatures of the first and second pot bottoms, includes: Based on the temperature of the first pot bottom and the temperature of the second pot bottom, the target temperature rise slope of the target ingredient is obtained; Based on the target temperature rise slope, determine the corresponding total heating time; The third heating duration is determined based on the target heating duration and the total heating duration.
7. The method according to claim 1, characterized in that, The target temperature state is the cold state, and obtaining the target heating time corresponding to the target temperature state includes: Obtain the preset temperature rise slope of the target ingredient; Based on the preset temperature rise slope, the total heating time corresponding to the target food ingredient is obtained, which is used as the target heating time.
8. The method according to claim 1, characterized in that, The step of responding to a cooking and reducing initiation command on a cooking pot, heating the target ingredients in the cooking pot, and obtaining the first bottom temperature of the cooking pot includes: In response to a cooking and reducing start command for a cooking pot, the target ingredients in the cooking pot are heated with a first power, and a first bottom temperature of the cooking pot is obtained. When the heating duration of the target ingredient reaches the target heating duration, obtaining the second bottom temperature of the cooking pot at the time the target heating duration is reached includes: When the duration of heating the target ingredient with the first power reaches the target heating duration, the second bottom temperature of the cooking pot is obtained when the target heating duration is reached, and the second power is switched to heat the target ingredient; the second power is lower than the first power.
9. A device for reducing sauce during cooking, characterized in that, The device includes: A heating and temperature acquisition module is used to heat the target ingredients in the cooking pot in response to a cooking and reducing start command for the cooking pot, and to acquire the first bottom temperature of the cooking pot. The temperature state determination module is used to determine the target temperature state of the target ingredient based on the temperature of the first pot bottom; the target temperature state is used to characterize whether the target ingredient is in a hot or cold state. The heating time acquisition module is used to acquire the target heating time corresponding to the target temperature state; The second pot bottom temperature acquisition module is used to acquire the second pot bottom temperature of the cooking pot when the target heating time is reached, provided that the heating duration of the target ingredient reaches the target heating time. The sauce reduction stop module is used to stop heating the target ingredient by the cooking pot when the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature determines that the sauce reduction is complete.
10. An electronic device, characterized in that, include: processor; Memory used to store the processor's executable instructions; The processor is configured to execute the instructions to implement the method for reducing sauce during cooking as described in any one of claims 1 to 8.