Cooking control method of pot body, storage medium and intelligent cooking device

Abstract

The invention relates to a cooking control method of a pot body, which comprises the following steps: heating the pot body at the initial stage of cooking; in the process of heating the pot body, the real-time temperature of the pot body is detected and obtained, a sound signal in the pot body is collected and obtained, and the sound signal is processed to obtain characteristic sound of water boiling explosion; according to the real-time temperature of the pot body and the characteristic sound of water boiling and explosion, the oil drainage time when water in the pot body is completely dried is judged, and then cooking oil is put into the pot body after the oil drainage time appears. According to the cooking control method of the pot body, the state that water in the pot body is completely dried can be accurately judged, then the accurate oil drainage time is determined, the splashing problem during oil drainage is avoided, and the quality of cooked dishes can be guaranteed. The invention further relates to a computer readable storage medium, a computer program / instruction is stored on the computer readable storage medium, and the cooking control method of the pot body is achieved when the computer program / instruction is executed by the processor. The invention further relates to an intelligent cooking device applying the cooking control method of the pot body.

Description

Technical Field

[0001] This invention relates to the field of intelligent control technology, and in particular to a cooking control method for a pot, a storage medium, and an intelligent cooking device. Background Technology

[0002] During cooking, when users need to stir-fry, they usually heat the pan first to evaporate any moisture, then add cooking oil, continuing to heat the pan until the oil is boiling. Finally, they add the ingredients to be stir-fried and use the boiling oil to cook them. If the water in the pan is not fully evaporated before adding the oil, hot oil splattering will occur. Since woks are usually open, adding oil before the water is fully boiling also causes hot oil to splatter. This splattered hot oil can easily contaminate the outside of the wok, increasing cleaning difficulty. More importantly, the splattered hot oil can easily get onto the user's clothes or skin, causing damage and even leaving scars. Summary of the Invention

[0003] The first technical problem to be solved by the present invention is to provide a cooking control method for a pot body that can accurately determine the state of complete drying of water in the pot body, thereby determining the accurate timing for adding oil, avoiding the problem of splattering when adding oil and ensuring the quality of cooked dishes.

[0004] The second technical problem to be solved by the present invention is to provide a computer-readable storage medium that stores a computer program / instructions that can be executed by a processor to implement the aforementioned cooking control method of the pot.

[0005] The third technical problem to be solved by the present invention is to provide an intelligent cooking device that can accurately grasp the timing of adding oil and ensure the stability of the quality of cooked dishes, in contrast to the above-mentioned prior art.

[0006] The technical solution adopted by the present invention to solve the first technical problem mentioned above is: a cooking control method for a pot body, wherein the pot body is heated first in the initial stage of cooking;

[0007] During the heating process of the pot body, the real-time temperature of the pot body is detected and acquired, the sound signal inside the pot body is collected, and the sound signal is processed to obtain the characteristic sound of water boiling and exploding.

[0008] Based on the real-time temperature of the pot and the characteristic sound of the water boiling, determine when to add oil after the water in the pot has completely boiled away. Then, add cooking oil to the pot when the time to add oil has come.

[0009] As an improvement, when the real-time temperature W of the pot body reaches the set temperature W0, the sound signal inside the pot body is collected, the characteristic sound in the sound signal is calculated and obtained, and it is determined whether the characteristic soundprint in the characteristic sound is within the calibrated soundprint range. If the characteristic soundprint is within the calibrated soundprint range, the characteristic soundprint is continuously monitored until the characteristic soundprint disappears, and then it is determined that the water inside the pot body has been completely boiled dry.

[0010] As an improvement, while monitoring the characteristic voiceprint in the characteristic sound, the heating power P of the pot is adjusted based on the frequency F of the characteristic voiceprint.

[0011] As an improvement, the heating power P = P0 * [1 - k * (F - Fmin)]; where P0 is the set heating power, K is the attenuation factor, and Fmin is the set soundprint disappearance threshold frequency.

[0012] As an improvement, when the real-time temperature W of the pot reaches the set temperature W0, if the characteristic sound pattern in the characteristic sound is not within the calibrated sound pattern range, it is determined that there is a large amount of water in the pot, and then prompts to process the water in the pot.

[0013] As an improvement, after adding cooking oil to the pot, the sound signal inside the pot is collected and processed to obtain the characteristic sound of boiling water.

[0014] When the characteristic sound of boiling water is detected, the heating power to the pot is reduced.

[0015] The technical solution adopted by the present invention to solve the second technical problem mentioned above is: a computer-readable storage medium storing a computer program / instruction thereon, which, when executed by a processor, implements the aforementioned cooking control method for the pot body.

[0016] The technical solution adopted by the present invention to solve the third technical problem mentioned above is as follows: an intelligent cooking device, including a cooking table, characterized in that: a temperature sensor and an audio sensor are disposed on the upper surface of the cooking table, and a controller and a memory are disposed inside the cooking table. The temperature sensor, the audio sensor, and the memory are respectively electrically connected to the controller. The memory stores a computer program / instruction, which, when executed by the controller, realizes the aforementioned cooking control method of the pot body.

[0017] Preferably, the cooking countertop is equipped with a heating module, and the temperature sensor and audio sensor are mounted on the heating module.

[0018] Compared with the prior art, the advantages of the present invention are as follows: The cooking control method of the pot body in the present invention uses temperature and sound information to determine whether the water in the pot body has completely boiled away. This can more accurately determine the timing when the water has completely boiled away, thus determining a more accurate timing for adding oil. It avoids misjudgment of boiling away when there is a trace amount of water in the pot body and the temperature is high. It further avoids the problem of oil splashing caused by a small amount of water, and correspondingly solves the problems of oil stains and burns caused by hot oil splashing. It also effectively ensures the quality of the cooked dishes in the later stage.

[0019] The intelligent cooking device that uses the cooking control method of this pot body can effectively avoid hot oil splattering during use, ensuring user cooking safety and reducing pollution to the cooking stove. Attached Figure Description

[0020] Figure 1 This is a flowchart of the cooking control method for the pot body in an embodiment of the present invention.

[0021] Figure 2 This is a perspective view of the intelligent cooking device in an embodiment of the present invention.

[0022] Figure 3 This is a schematic diagram of the pot body being used on a smart cooking device in an embodiment of the present invention. Detailed Implementation

[0023] The present invention will be further described in detail below with reference to the accompanying drawings and embodiments.

[0024] like Figure 1 As shown, in this embodiment, the cooking control method for the pot body involves heating the pot body during the initial cooking stage, i.e., before adding cooking oil. During the heating process, the real-time temperature of the pot body is detected and acquired; sound signals from within the pot body are collected and processed to obtain the characteristic sound of boiling water.

[0025] Using only temperature to determine if the water in the pot has completely boiled away can easily lead to misjudgments. For example, if the temperature sensor is located at the point where the water has boiled away, but trace amounts of water remain in other areas, the measurement cannot be accurately performed. Therefore, relying solely on the temperature at the sensor location to determine if the water in the pot has boiled away is prone to misjudgment.

[0026] In this embodiment, the timing for adding oil after the water in the pot has completely boiled away is determined based on the real-time temperature of the pot and the characteristic sound of boiling water. This combined use of temperature and sound data effectively avoids misjudgments caused by relying solely on temperature parameters. Once the pot is confirmed to be completely dry, cooking oil is added. Based on the specific operating mode of the cooking system using this pot-based cooking control method, oil can be added to the pot automatically or manually. When manual addition is required, a reminder signal can be generated when the timing for adding oil is determined, such as through sound, light, or a combination of both.

[0027] The specific implementation method for determining when to add oil after the water in the pot has completely boiled dry, based on the real-time temperature of the pot and the characteristic sound of boiling water, is set according to the characteristics of different cooking devices and pots. For example, temperature and sound signals are monitored simultaneously. When the temperature data meets the conditions for boiling dry, and the characteristic sound of boiling water disappears for a set duration, the timing for adding oil after the water in the pot has completely boiled dry can be determined.

[0028] In this embodiment, to reduce data processing, the real-time temperature of the pot is monitored in real time before heating. When the real-time temperature W of the pot reaches the set temperature W0, sound signals from inside the pot are collected, characteristic sounds are calculated, and it is determined whether the characteristic sound signature is within a specified range. If the characteristic sound signature is within the specified range, monitoring continues until it disappears, indicating that the water in the pot has completely boiled away. If the characteristic sound signature is not within the specified range, it is determined that there is a significant amount of water in the pot, enough to be poured out. Boiling this water completely would take a relatively long time and consume more energy, prompting the user to drain the water. Following this prompt, the user can pour out the water and place the pot back on the cooking device, then re-encode the oil addition using the pot's cooking control method.

[0029] To ensure the water in the pot is completely boiled away, the water level is very low in the later stages of heating. Therefore, while the small amount of water is being boiled away, the pot temperature rises rapidly, potentially causing overheating and burning of food later. To address this issue, the heating power P of the pot is adjusted based on the frequency F of the characteristic sound pattern, while simultaneously monitoring the distinctive voiceprint. This effectively prevents overheating, ensuring better cooking results and reducing energy consumption.

[0030] In this embodiment, the heating power P = P0 * [1 - k * (F - Fmin)]; where P0 is the set heating power, K is the attenuation factor, and Fmin is the set threshold frequency for the disappearance of the voiceprint.

[0031] In addition, when adding oil to the pot, water may splash into the oil due to other factors. To avoid hot oil splattering after adding cooking oil, the system continues to collect sound signals from inside the pot after the cooking oil is added. These signals are then processed to identify the characteristic sound of boiling water. When this characteristic sound is detected, the heating power to the pot is reduced, thereby minimizing hot oil splattering and ensuring the user's safety during cooking.

[0032] The cooking control method for the pot body in this invention uses both temperature and sound information to determine whether the water in the pot has completely boiled away. This allows for a more accurate determination of when the water has completely boiled away, thus determining a more precise time to add oil. It avoids misjudgments of boiling away when there is a trace amount of water in the pot and the temperature is high. Furthermore, it avoids the problem of oil splattering caused by a small amount of water, and correspondingly solves the problems of oil stains and burns caused by hot oil splattering. It also effectively ensures the quality of the cooked dishes.

[0033] The present invention also relates to a computer-readable storage medium having a computer program / instructions stored thereon, which, when executed by a processor, implements the aforementioned cooking control method for the pot.

[0034] The aforementioned cooking control method for the pot body can be applied to various heating and cooking systems, such as stir-fry machines, gas stoves, electric stoves, and other cooking systems.

[0035] The intelligent cooking device in this embodiment includes a cooking platform 1, a temperature sensor 2 and an audio sensor 3 disposed on the upper surface of the cooking platform 1, a controller and a memory disposed inside the cooking platform 1, the temperature sensor 2, the audio sensor 3 and the memory being electrically connected to the controller, and the memory storing a computer program / instruction, which, when executed by the controller, implements the aforementioned cooking control method for the pot.

[0036] In this embodiment, the cooking platform 1 can be an electric heating stove, a gas heating stove, or the body of a stir-fry machine. Temperature sensor 2 and audio sensor 3 are positioned appropriately to detect and acquire accurate temperature and sound signals. Both temperature sensor 2 and audio sensor 3 are high-temperature resistant devices. To more accurately reflect the real-time data of the pot, the temperature sensor 2 and audio sensor 3 are positioned so that they can contact the outer surface of the pot when it is placed on the cooking platform 1.

[0037] like Figure 2 and Figure 3 As shown, in this embodiment, the cooking platform 1 uses an electric heating module 4 as the heating source. Specifically, the cooking platform 1 is equipped with a heating module 4, and a temperature sensor 2 and an audio sensor 3 are installed on the heating module 4. In use, a support can be placed on the outer periphery of the heating module 4, and the pot is placed on the support for use. After the pot is placed on the support, the temperature sensor 2 and the audio sensor 3 can contact the outer surface of the pot, thereby obtaining more accurate temperature and sound signals.

[0038] The intelligent cooking device that uses the aforementioned cooking control method for the pot body can effectively prevent hot oil from splashing during use, ensuring user cooking safety and reducing contamination of the cooking stove.

[0039] The specification and claims of this invention use terms indicating direction, such as "front," "rear," "upper," "lower," "left," "right," "side," "top," and "bottom," to describe various exemplary structural parts and elements of the invention. However, these terms are used herein merely for ease of explanation and are determined based on the exemplary orientations shown in the accompanying drawings. Since the embodiments disclosed in this invention can be arranged in different orientations, these terms indicating direction are for illustrative purposes only and should not be considered as limitations. For example, "upper" and "lower" are not necessarily limited to directions opposite to or consistent with the direction of gravity.

Claims

1. A cooking control method for a pot body, characterized in that: At the beginning of cooking, heat the pot first; During the heating process of the pot body, the real-time temperature of the pot body is detected and acquired, the sound signal inside the pot body is collected, and the sound signal is processed to obtain the characteristic sound of water boiling and exploding. Based on the real-time temperature of the pot and the characteristic sound of the water boiling, determine when to add oil after the water in the pot has completely boiled away. Then, add cooking oil to the pot when the time to add oil has come.

2. The cooking control method for the pot body according to claim 1, characterized in that: When the real-time temperature W of the pot reaches the set temperature W0, the sound signal inside the pot is collected, the characteristic sound in the sound signal is calculated and obtained, and it is determined whether the characteristic soundprint in the characteristic sound is within the calibrated soundprint range. If the characteristic soundprint is within the calibrated soundprint range, the characteristic soundprint is continuously monitored until the characteristic soundprint disappears, and then it is determined that the water in the pot has been completely boiled dry.

3. The cooking control method for the pot body according to claim 2, characterized in that: While monitoring the characteristic voiceprint in the characteristic sound, the heating power P of the pot is adjusted based on the frequency F of the characteristic voiceprint.

4. The cooking control method for the pot body according to claim 3, characterized in that: The heating power P = P0 * [1 - k * (F - Fmin)]; where P0 is the set heating power, K is the attenuation factor, and Fmin is the set threshold frequency for the disappearance of the voiceprint.

5. The cooking control method for the pot body according to any one of claims 2 to 4, characterized in that: When the real-time temperature W of the pot reaches the set temperature W0, if the characteristic sound pattern in the characteristic sound is not within the calibrated sound pattern range, it is determined that there is a large amount of water in the pot, and then prompts to process the water in the pot.

6. The cooking control method for the pot body according to any one of claims 1 to 4, characterized in that: After adding cooking oil into the pot, continue to collect sound signals from inside the pot, and process the sound signals to obtain the characteristic sound of water boiling and exploding. When the characteristic sound of boiling water is detected, the heating power to the pot is reduced.

7. A computer-readable storage medium having a computer program / instructions stored thereon, characterized in that: When the computer program / instructions are executed by the processor, they implement the cooking control method for the pot body as described in any one of claims 1 to 6.

8. A smart cooking device, comprising a cooking counter (1), characterized in that: A temperature sensor (2) and an audio sensor (3) are installed on the upper surface of the cooking table (1), and a controller and a memory are installed inside the cooking table (1). The temperature sensor (2), the audio sensor (3), and the memory are respectively electrically connected to the controller. The memory stores a computer program / instruction. When the computer program / instruction is executed by the controller, it implements the cooking control method of the pot body according to any one of claims 1 to 6.

9. The intelligent cooking device according to claim 8, characterized in that: The cooking station (1) is equipped with a heating module (4), and the temperature sensor (2) and the audio sensor (3) are located on the heating module (4).

Images