Cooking control method, cooking appliance, and electronic device

Abstract

The application discloses a cooking control method, a cooking utensil and an electronic device. It relates to the technical field of cooking control. The method comprises the following steps: starting a cooking function of the cooking utensil until a boiling stage is entered; detecting whether the temperature of the bottom of the inner pot of the cooking utensil reaches a marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and a first temperature allowance value; in the case where it is detected that the temperature of the bottom of the inner pot reaches the marked temperature, a braising stage is entered, the temperature of the bottom of the inner pot is controlled to decrease, the temperature of the side of the inner pot of the cooking utensil is controlled to increase for at least part of the time, and the temperature of the bottom of the inner pot is controlled to be less than or equal to a first temperature value until a holding stage is entered, wherein the first temperature value is the sum of the boiling point temperature and a second temperature allowance value. Through the application, the problem that the cooking effect and the cooking speed are affected in the related art because the cooking utensil without a coating of the inner pot avoids sticking to the pot through bottom temperature control is solved.

Description

Technical Field

[0001] This application relates to the field of cooking control technology, and more specifically, to a cooking control method, cooking appliance, and electronic device. Background Technology

[0002] Currently, cooking utensils widely used in the market, such as rice cookers, require the inner pot to have good non-stick properties for easy scraping and washing. Non-stick coatings are often sprayed onto the inner pot. However, there is a risk that the non-stick coating will peel off with use, and if ingested by the user, it will affect the user's health.

[0003] To avoid the aforementioned problems, rice cookers with uncoated inner pots have emerged. For rice cookers with uncoated inner pots, the technology for achieving a non-stick effect mainly relies on maintaining a low temperature at the bottom of the inner pot throughout the cooking process. However, this temperature control limits the normal adjustment of the rice cooker's power, resulting in poor rice cooking and longer cooking times.

[0004] There is currently no effective solution to the problem that cooking utensils with uncoated inner pots rely on bottom temperature control to prevent sticking, which affects cooking results and speed. Summary of the Invention

[0005] This application provides a cooking control method, a cooking appliance, and an electronic device to solve the problem in related technologies where cooking appliances with uncoated inner pots use bottom temperature control to prevent sticking, thus affecting cooking results and speed.

[0006] According to one aspect of this application, a cooking control method is provided. The method includes: activating the cooking function of a cooking appliance until it reaches the boiling stage; detecting whether the temperature of the bottom of the inner pot of the cooking appliance reaches a marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and the first temperature margin value, the first temperature margin value being greater than or equal to 4°C; upon detecting that the temperature of the bottom of the inner pot has reached the marked temperature, entering the rice-simmering stage, controlling the temperature of the bottom of the inner pot to decrease, controlling the temperature of the side of the inner pot of the cooking appliance to rise for at least a portion of the time, and controlling the temperature of the bottom of the inner pot to be less than or equal to the first temperature value, until entering the heat-preserving stage, wherein the first temperature value is the sum of the boiling point temperature and the second temperature margin value, the second temperature margin value being less than or equal to 3°C. By accurately controlling the temperature change trend of the bottom and side of the inner pot of the cooking appliance after the temperature of the bottom of the inner pot reaches the marked temperature, the method achieves the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking.

[0007] Optionally, controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise at the side of the inner pot for at least a portion of the time includes: controlling the temperature at the bottom of the inner pot to drop from a marked temperature value to a second temperature value, and controlling the temperature at the side of the pot to rise from a third temperature value to a fourth temperature value for at least a portion of the time, wherein the third temperature value is lower than the marked temperature value, and the fourth temperature value is higher than the second temperature value. During the rice-cooking stage, controlling the temperature at the bottom of the inner pot to drop from the marked temperature value to the second temperature value avoids sticking caused by overheating at the bottom of the inner pot, while controlling the temperature at the side of the inner pot to rise from the third temperature value to the fourth temperature value promotes even heating of the rice throughout, improving the rice cooking effect, without causing sticking.

[0008] Optionally, the time it takes for the temperature at the bottom of the inner pot to drop from the marked temperature value to the second temperature value is controlled within a range of 1 minute to 6 minutes, wherein the second temperature value is greater than or equal to the difference between the boiling point and 10°C, and less than or equal to the sum of the boiling point and 3°C; and / or, the time it takes for the temperature at the side of the inner pot to rise from the third temperature value to the fourth temperature value is controlled within a range of 20 seconds to 5 minutes, wherein the fourth temperature value is greater than or equal to the sum of the boiling point and 5°C, and less than or equal to the sum of the boiling point and 30°C. During the rice-cooking stage, controlling the rapid drop in temperature at the bottom of the inner pot prevents the rice from sticking to the bottom of the pot, while controlling the timely and moderate rise in temperature at the side of the inner pot ensures that the rice is cooked evenly inside and out, thus achieving a better cooking effect while avoiding sticking to the pot.

[0009] Optionally, controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise of the side of the inner pot for at least a portion of the time includes: controlling the temperature drop at the bottom of the inner pot while simultaneously controlling the temperature rise of the side of the inner pot until the keep-warm stage is entered. The process of controlling the temperature rise of the side of the inner pot is synchronized with the temperature drop at the bottom. The temperature drop at the bottom of the inner pot prevents the rice from sticking to the bottom of the pot, while the temperature rise of the side of the inner pot promotes even heating of the rice. Both work together until the keep-warm stage is entered, thereby improving the cooking effect while ensuring the rice doesn't stick to the pot.

[0010] Optionally, controlling the temperature rise of the inner pot side of the cooking appliance for at least a portion of the time includes: the temperature of the inner pot side first rises, then falls, until it enters the heat preservation stage; or, controlling the temperature of the inner pot side first rises, then maintains it within a preset temperature range, until it enters the heat preservation stage. Achieving precise temperature control of the inner pot side during the rice cooking stage involves first raising the temperature to enhance moisture evaporation and overall heating uniformity, then lowering or maintaining it within a preset temperature range to prevent the surface from drying out prematurely and to improve the texture of the rice.

[0011] Optionally, the total cooking time is 2 to 40 minutes, and the time for the temperature to rise on the side of the inner pot is greater than or equal to half of the total cooking time.

[0012] Optionally, before controlling the temperature drop at the bottom of the inner pot and the temperature rise at the side of the inner pot, the method further includes: before detecting that the temperature at the bottom of the inner pot has reached a designated temperature, controlling the first heating element of the cooking appliance to heat during the boiling stage, and controlling the second heating element of the cooking appliance to not heat, wherein the first heating element is used to heat the bottom of the inner pot, and the second heating element is used to heat the side of the inner pot. By activating only the first heating element during the boiling stage, the rice absorbs water and expands rapidly, and the risk of premature side overheating caused by activating the second heating element is avoided, laying the foundation for improving the rice cooking effect while ensuring non-stick cooking during the steaming stage.

[0013] Optionally, after detecting that the temperature at the bottom of the inner pot has reached a specified temperature, controlling the temperature at the bottom of the inner pot to decrease and controlling the temperature at the side of the inner pot to increase includes: after detecting that the temperature at the bottom of the inner pot has reached the specified temperature, controlling the first heating component of the cooking appliance to stop heating and controlling the second heating component of the cooking appliance to start heating, wherein the first heating component is used to heat the bottom of the inner pot and the second heating component is used to heat the side of the inner pot; or, after detecting that the temperature at the bottom of the inner pot has reached the specified temperature, controlling both the first heating component and the second heating component to start heating. During the rice-cooking stage, controlling the first heating component to stop at appropriate times controls the decrease in temperature at the bottom of the inner pot, reducing the risk of sticking; on the other hand, controlling the second heating component to start increases the temperature at the side of the inner pot, enhancing the even heating of the rice, thereby improving the cooking effect.

[0014] Optionally, the method further includes: before the temperature at the bottom of the inner pot reaches a specified temperature, controlling the temperature of the insulation ring in the second heating component to be lower than the temperature of the side of the inner pot, wherein the second heating component is used to heat the side of the inner pot; after the temperature at the bottom of the inner pot reaches the specified temperature, controlling the temperature of the insulation ring in the second heating component to rise, and controlling the average temperature of the insulation ring during the temperature rise phase to be greater than the temperature of the side of the inner pot. By precisely controlling the temperature of the insulation ring before and after the temperature at the bottom of the inner pot reaches the specified temperature, sticking of the insulation ring to the pot is avoided during the rice cooking stage, while enhancing the overall heating uniformity of the rice.

[0015] Optionally, controlling the temperature drop at the bottom of the inner pot includes: controlling the temperature of the bottom of the inner pot to drop at a uniform rate; and / or, controlling the temperature of the bottom of the inner pot to drop at an accelerated rate; and / or, controlling the temperature of the bottom of the inner pot to drop at a decelerated rate; and / or, controlling the temperature of the bottom of the inner pot to drop in a stepped manner; and / or, controlling the temperature of the bottom of the inner pot to drop in a fluctuating manner. Through a multi-mode temperature drop control strategy during the rice-cooking stage, the cooking functions of uncoated inner pot cookware are enriched, not only solving the problems of sticking and uneven heating, but also providing users with more personalized cooking options.

[0016] Optionally, controlling the temperature rise of the inner pot side of the cooking appliance for at least a portion of the time includes: controlling the temperature of the inner pot side to rise at a uniform rate; and / or, controlling the temperature of the inner pot side to rise at an accelerated rate; and / or, controlling the temperature of the inner pot side to rise at a decelerated rate; and / or, controlling the temperature of the inner pot side to rise in a stepped manner; and / or, controlling the temperature of the inner pot side to rise in a fluctuating manner. By employing a multi-mode inner pot side temperature rise control strategy during the rice-cooking stage, the cooking functions of uncoated inner pot cooking appliances are enriched. This not only avoids the problem of high-temperature sticking but also achieves even heating of the rice and a better texture.

[0017] Optionally, the rate of temperature decrease at the bottom of the inner pot can be controlled within the range of 0.2°C to 0.5°C per minute; and / or, the rate of temperature increase at the sides of the inner pot can be controlled within the range of 0.5°C to 2°C per minute. By setting a reasonable rate range, it can not only adapt to various types of rice and cooking amounts without sticking to the pot, but also be flexibly adjusted according to the user's needs, optimizing the cooking quality and taste of the rice.

[0018] Optionally, the temperature range for controlling the temperature drop at the bottom of the inner pot is from the difference between the boiling point and 20°C to the sum of the boiling point and 3°C; and / or, the temperature range for controlling the temperature rise at the side of the inner pot is from the boiling point to the sum of the boiling point and 40°C. On the one hand, controlling the temperature drop at the bottom of the inner pot within the range of boiling point minus 20°C to boiling point plus 3°C can maintain a certain heat retention effect while preventing the rice from sticking to the pot, thereby achieving a better cooking state and achieving a balance between cooking effect and heat retention requirements. On the other hand, setting the temperature rise range at the side of the inner pot to boiling point plus 40°C promotes the moisture balance inside and outside the rice, enhances the heating uniformity of the rice, and improves the cooking effect.

[0019] Optionally, during the process of controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise at the side of the inner pot, the temperature of the side of the inner pot is controlled to be higher than the temperature at the bottom of the inner pot, wherein the temperature difference between the side and bottom of the inner pot ranges from 1°C to 60°C. By controlling the temperature of the side of the inner pot to be higher than the temperature at the bottom of the inner pot during the rice-cooking stage, and controlling the temperature difference between the side and bottom of the inner pot within a range of 1°C to 60°C, the side of the inner pot is less prone to sticking. Since the temperature at the bottom of the inner pot is limited, the temperature of the side of the inner pot can be flexibly controlled.

[0020] According to another aspect of this application, a cooking appliance is provided. It includes: an inner pot, an outer pot, and a lid; a first heating element disposed at the bottom of the inner pot; a second heating element disposed at the side of the inner pot and / or on the lid; and a controller for cooking food contained in the inner pot using a cooking control method.

[0021] According to another aspect of this application, a computer program product is provided, including a non-volatile computer-readable storage medium storing a computer program that, when executed by a processor, implements a cooking control method.

[0022] According to another aspect of this application, an electronic device is also provided, comprising a processor and a memory; the memory stores computer-readable instructions, and the processor is used to execute the computer-readable instructions, wherein the computer-readable instructions execute a cooking control method when they are run. Attached Figure Description

[0023] The accompanying drawings, which form part of this application, are used to provide a further understanding of this application. The illustrative embodiments and descriptions of this application are used to explain this application and do not constitute an undue limitation of this application. In the drawings:

[0024] Figure 1 This is a schematic diagram of a cooking utensil provided according to an embodiment of this application;

[0025] Figure 2 This is a schematic diagram of the inner pot of a cooking appliance provided according to an embodiment of this application;

[0026] Figure 3 This is a flowchart of a cooking control method provided according to an embodiment of this application;

[0027] Figure 4 The cooking curve is a cooking control method provided according to the embodiments of this application. Figure 1 ;

[0028] Figure 5 The cooking curve is a cooking control method provided according to the embodiments of this application. Figure 2 ;

[0029] Figure 6 This is a schematic diagram of a cooking control device provided according to an embodiment of this application;

[0030] Figure 7 This is a structural block diagram of an electronic device according to an embodiment of this application.

[0031] 10. Lid; 20. Inner pot; 30. Outer pot; 41. First heating element; 42. Second heating element; 21. First region of the inner pot; 21. Bottom of the inner pot; 22. Second region of the inner pot; 23. Third region of the inner pot; 24. Side of the inner pot; Detailed Implementation

[0032] It should be noted that, unless otherwise specified, the embodiments and features described in this application can be combined with each other. This application will now be described in detail with reference to the accompanying drawings and embodiments.

[0033] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0034] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application 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 for the embodiments of this application described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0035] It should be noted that the information collected in this application (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for display, data used for analysis, etc.) are information and data authorized by the user or fully authorized by all parties. Furthermore, the collection, storage, use, processing, transmission, provision, disclosure, and application of related data all comply with relevant laws, regulations, and standards, necessary confidentiality measures have been taken, and they do not violate public order and good morals. Corresponding operation entry points are provided for users to choose to authorize or refuse. For example, interfaces are set up between this system and relevant users or organizations, providing users with corresponding operation entry points for them to choose to agree to or refuse automated decision-making results; if the user chooses to refuse, the process proceeds to the expert decision-making stage. If the user chooses to agree, the user can view the purpose of data use in real time through the authorization interface and has the right to withdraw authorization or delete data at any time. After authorization is withdrawn, the system will terminate the relevant data processing within 24 hours.

[0036] The substance that causes rice to stick to the pot is mainly starch. During the cooking process, as the water temperature rises, the starch granules inside the rice grains expand and are released into the water, forming a starch solution. In the early stages of cooking, the starch granules only form a mixed solution with the water. At this time, most of the starch granules are in an ungelatinized state and are suspended in the mixed solution, while a small portion settles on the surface of the inner pot (in a non-stick state).

[0037] As cooking progresses, starch granules absorb heat and gradually gelatinize, forming a viscous substance called starch gum. Gelatinized and non-gelatinized starch granules have different adhesive strengths; the gelatinized starch granules form starch gum, which has a stronger adhesive force. The gelatinized starch gum gradually adheres to the inner pot surface, and the number of starch granules transforming into starch gum gradually increases during the gelatinization process. During the boiling stage, when the water is about to evaporate, the adhesive force between the starch gum and the inner pot surface is relatively weak due to the presence of moisture, allowing it to be easily scraped off or removed, thus maintaining a non-stick state. If heating continues at high temperatures, the moisture between the starch gum and the inner pot surface gradually decreases, causing the adhesive force to gradually increase, eventually leading to sticking and even burning.

[0038] Starch forms a viscous substance in water, called starch glue, which is the main cause of rice sticking to the pot. The adhesive strength of the starch glue during cooking depends on whether it solidifies or carbonizes. When the starch glue has a strong adhesive force on the inner surface of the inner pot 20, it becomes difficult to scoop the rice, resulting in sticking. Whether the starch glue solidifies or carbonizes is the result of both temperature and time; only prolonged high temperatures will cause the starch glue to solidify or even carbonize.

[0039] The cooking process is actually a gradual increase in temperature at the bottom. Especially after boiling, as the water gradually evaporates, the bottom temperature continues to rise, eventually reaching the high temperature that causes the rice to stick to the pot—that is, the sticking phenomenon begins. Because this high temperature needs to be maintained to cook the rice thoroughly, it leads to increased sticking the longer it cooks. This explains why the rice doesn't stick in the early stages of cooking but does stick later, and why sticking usually occurs when the water has almost evaporated.

[0040] During cooking, rice releases starch into the water. A large amount of starch, under the influence of gravity, settles at the bottom, while a smaller amount adheres to the sides of the inner pot. Therefore, the inner surface of the pot exhibits a starch distribution pattern: less starch on the sides and more on the bottom, with the amount of starch gradually increasing from the sides to the bottom. Areas with higher starch concentrations are also more prone to sticking.

[0041] According to an embodiment of this application, a cooking utensil is provided.

[0042] Figure 1 This is a schematic diagram of a cooking utensil provided according to an embodiment of this application, such as... Figure 1 As shown, the cooking appliance includes:

[0043] Inner pot 20, outer pot 30 and lid 10.

[0044] The inner pot 20, as the container that comes into direct contact with food, has an uncoated inner wall to ensure health during use. The outer pot 30 provides thermal protection and insulation for the inner pot 20, preventing excessive heat loss and improving the continuity and efficiency of cooking. The lid 10 is used to trap steam inside the pot, promoting even heating of food.

[0045] The first heating element 41 is located at the bottom of the inner pot 20.

[0046] The first heating component 41 is responsible for rapidly heating the water in the inner pot 20 to the boiling point at the beginning of cooking, and after maintaining the boiling and detecting the marked temperature, it controls the temperature drop of the bottom of the inner pot 20 during the rice simmering stage. Since starch is easily deposited at the bottom, the bottom of the pot can be cooled in time, which can avoid the common problem of sticking to the pot during cooking.

[0047] The second heating component 42 is disposed on the side of the inner pot 20 and / or on the lid 10.

[0048] The main task of the second heating component 42 is to control the temperature rise of the side of the inner pot 20 during the rice simmering stage of the cooking process. Since starch is not easily deposited on the side of the inner pot 20, heating the side during the rice simmering stage will supplement the cooking process and prevent sticking. It also improves the uniformity of heating and enhances the taste.

[0049] A controller for cooking food placed in a 20-liter inner pot using cooking control methods.

[0050] The controller coordinates the operation of the first heating component 41 and the second heating component 42 through the cooking control method of this application embodiment, and realizes dynamic control of the temperature of the bottom and side of the inner pot 20, so as to solve the problem in the related art that cooking utensils with uncoated inner pots avoid sticking by controlling the temperature at the bottom, which affects the cooking effect and cooking speed.

[0051] Figure 2 This is a schematic diagram of the inner pot of a cooking utensil provided according to an embodiment of this application, as shown below. Figure 2 As shown, based on the amount of starch adhering to the inner surface of the inner wall of the inner pot 20, the inner wall of the inner pot 20 can be roughly divided into the following inner pot areas:

[0052] 1. The area where starch moves freely and gravity can change the position of starch is called the non-starch adhesion area, or the third area 23 of the inner pot. Since starch hardly adheres to the third area 23 of the inner pot, sticking to the pot is also almost non-existent.

[0053] 2. The area where starch movement is hindered by the supporting force and friction of the inner surface of the inner pot 20, but gravity can still change the position of the starch, is called the small amount of starch adhesion area, or the second area 22 of the inner pot, which is a slightly sticky area.

[0054] 3. The area where starch movement is hindered by the supporting force and friction of the inner surface of the inner pot 20, and gravity can no longer change the position of the starch, is called the starch sedimentation area, or the first area 21 of the inner pot, which is a heavily sticky area.

[0055] In this application, as Figure 2 As shown, the inner pot first region 21, inner pot second region 22 and inner pot third region 23 can be simply divided according to the following method: In the cross section of the inner pot 20 passing through the axis PA (the cross section is in a vertical plane), the tangent of any point on the inner surface of the inner pot 20 has a first angle with the horizontal line on one side of the outer surface of the inner pot 20 and above the horizontal line. The portion with the first angle less than or equal to 31 degrees forms the inner pot first region 21, the portion with the first angle greater than 31 degrees and less than 90 degrees forms the inner pot second region 22, and the portion with the first angle greater than or equal to 90 degrees forms the inner pot third region 23.

[0056] For example, the tangent LA at point A on the inner surface of the bottom of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle α on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle α is less than 31 degrees, thus the inner pot area at point A is the first inner pot area 21. The tangent LB at point B on the inner surface of the side of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle β on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle β is greater than 31 degrees and less than 90 degrees, thus the inner pot area at point B is the second inner pot area 22. The tangent LC at point C on the inner surface of the upper part of the inner pot 20 intersects the horizontal line LH, and the two lines form a first angle γ on one side of the outer surface of the inner pot 20 and above the horizontal line LH. The angle γ is greater than 90 degrees, thus the inner pot area at point C is the third inner pot area 23.

[0057] The above scheme is an illustrative way of dividing the inner pot area. The inner pot areas are mainly divided based on the different starch adhesive contents that can adhere to different areas. Generally speaking, the first inner pot area 21 is located at the bottom, forming the bottom wall of the inner pot 20, also called the inner pot bottom 21. Regardless of the shape of the inner pot 20, it will have an inner pot first area 21. The second inner pot area 22 and the third inner pot area 23 provide the side walls of the inner pot 20, also collectively referred to as the inner pot side 24. The inner pot 20 has at least one of the inner pot second area 22 and the inner pot third area 23. The inner pot side 24 is located above the inner pot bottom 21. The second inner pot area 22 is also called the inner pot first side, and the inner surface of this part of the inner pot is the first side area. The third inner pot area 23 is also called the inner pot second side, and the inner surface of this part of the inner pot is the second side area.

[0058] According to another aspect of this application, a cooking control method is provided.

[0059] Figure 3 This is a flowchart of a cooking control method provided according to an embodiment of this application. For example... Figure 3 As shown, the method includes the following steps:

[0060] Step S302: Start the cooking function of the cooking appliance until it reaches the boiling stage.

[0061] The cooking appliance can be a rice cooker. Users can select and start the cooking function through the control panel of the rice cooker. The cooking function can be a rice cooking function, for example, a rice cooking function such as "fragrant and chewy" or "quick cook".

[0062] After the cooking function of the cooking appliance is activated, the heating element of the appliance starts working to heat the water and rice in the inner pot 20. After the water absorption stage and the heating stage, as the heat increases, the water temperature gradually rises until it reaches the boiling point, entering the boiling stage.

[0063] Step S304: Detect whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is greater than or equal to 4°C.

[0064] In this embodiment, the temperature of the bottom 21 of the inner pot refers to the bottom temperature of the inner wall of the inner pot 20. It can be directly measured by a temperature sensor, or the bottom temperature of the outer wall of the inner pot 20 can be measured, and then the bottom temperature of the inner wall of the inner pot 20 can be calculated based on the material and thickness of the inner pot 20.

[0065] During the later stages of boiling, the temperature of the bottom 21 of the inner pot is checked to see if it has reached the preset marked temperature value. The marked temperature value is detected to capture the critical moment when the bottom 21 of the inner pot is about to dry out during the cooking process. The marked temperature is set based on the principle that the temperature of the bottom 21 of the inner pot will rise when the water dries out, and the marked temperature value is the sum of the boiling point temperature and the first temperature margin value.

[0066] Because the boiling phase of the rice cooking function involves water, while the simmering phase involves the water drying out, a certain degree of superheat exists between the temperature of the bottom 21 of the inner pot and the water temperature to ensure boiling. For example, if the boiling point of water is 100°C, the temperature of the bottom 21 of the inner pot during boiling will be greater than or equal to 101°C. Due to this superheat, the temperature of the bottom 21 of the inner pot during the boiling phase will be greater than or equal to the boiling point + 1°C. When the water dries out, the temperature of the bottom 21 of the inner pot will rise. To improve the accuracy of the determination, a temperature rise of 3°C needs to be detected. The first temperature margin is greater than or equal to 4°C, so the indicated temperature is greater than or equal to the boiling point + 4°C. The maximum indicated temperature can be the sum of the boiling point and 40°C. At this indicated temperature, the rice will undergo the Maillard reaction, and the rice will release its aroma. Optionally, the indicated temperature may not exceed the sum of the boiling point of water and 15°C. Whether or not the food sticks to the pan is the result of the combined effect of time and temperature on the starch adhesive. Therefore, it is acceptable for the marked temperature to be higher than the temperature of the inner surface of the bottom 21 of the inner pot during the subsequent cooking process. This is because the inner surface of the bottom 21 of the inner pot will not be at the marked temperature for a long time. Thus, the brief occurrence of a "high temperature (marked temperature)" state on the inner surface of the bottom 21 of the inner pot will not immediately cause the moisture in the starch adhesive to evaporate quickly, nor will it cause the food to stick to the pan.

[0067] For example, with a boiling point temperature of 100°C, the temperature is indicated as greater than or equal to 104°C and less than or equal to 140°C. For instance, one of 110°C, 115°C, 120°C, 125°C, 130°C, and 135°C can be selected.

[0068] Step S306: When the temperature of the bottom 21 of the inner pot is detected to reach the marked temperature, the rice cooking stage is entered. The temperature of the bottom 21 of the inner pot is controlled to decrease, the temperature of the side 24 of the inner pot of the cooking appliance is controlled to rise for at least a part of the time, and the temperature of the bottom 21 of the inner pot is controlled to be less than or equal to the first temperature value until the heat preservation stage is entered. The first temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is less than or equal to 3°C.

[0069] In this embodiment, the temperature of the inner pot side 24 refers to the side temperature of the inner wall of the inner pot 20, which can be directly measured by a temperature sensor. Alternatively, the side temperature of the outer wall of the inner pot 20 can be measured, and then the side temperature of the inner wall of the inner pot 20 can be calculated based on the material and thickness of the inner pot 20.

[0070] Once the temperature at the bottom 21 of the inner pot reaches the indicated value, it indicates that the food at the bottom 21 has dried out, and the cooking appliance enters the rice-cooking stage. During this stage, the cooking appliance controls the heating element to gradually lower the temperature of the bottom 21 of the inner pot, preventing overheating and sticking caused by the food at the bottom 21, where starch tends to accumulate, once it has dried out. During the rice-cooking stage, the cooking appliance also controls the heating element to raise the temperature of the side 24 of the inner pot for a certain period. Since the side 24 of the inner pot is less prone to starch accumulation, controlling its temperature rise prevents overheating and sticking, and also allows for supplemental heating, improving the overall uniformity of the rice. Compared to related technologies that only heat the bottom and maintain the temperature of the bottom 21 below the boiling point for an extended period, this method improves the texture of the rice and increases cooking efficiency.

[0071] In this context, controlling the temperature rise of the inner pot side 24 of the cooking appliance for at least a portion of the time means that as long as the temperature rise of the inner pot side 24 is controlled to achieve supplemental heating during a portion of the rice cooking stage, the temperature rise of the inner pot side 24 can be controlled from the beginning of the rice cooking stage, or the original temperature can be maintained for a period of time before the temperature rise of the inner pot side 24 is controlled. This embodiment does not limit the method of controlling the temperature rise of the pot side 24 for at least a portion of the time.

[0072] It should be noted that during the temperature rise of the inner pot side 24, heat will be conducted. If the heat conduction causes the temperature of the inner pot bottom 21 to overheat, there is still a risk of sticking due to the tendency for sediment to accumulate on the inner bottom. Therefore, during the rice-cooking stage, it is necessary to control the temperature of the inner pot bottom 21 to be less than or equal to a first temperature value. The first temperature value is the sum of the boiling point temperature and the second temperature margin value (less than or equal to 3°C). When the boiling point temperature is 100°C, the temperature of the inner pot bottom 21 should be less than or equal to 103°C. A temperature greater than or equal to 103°C can prevent or minimize the evaporation of moisture in the starch adhesive adhering to the inner surface of the inner pot bottom 21, thus keeping the starch adhesive in a moist state and preventing sticking. For example, the first temperature value can be selected from 101°C or 102°C.

[0073] The cooking control method provided in this application embodiment detects whether the temperature of the bottom 21 of the inner pot reaches a marked temperature value when the cooking function of the cooking appliance enters the boiling stage. The marked temperature value indicates that the bottom 21 of the inner pot has reached a state of dryness, and is the sum of the boiling point temperature and a first temperature margin value, which is greater than or equal to 4°C. When the temperature of the bottom 21 of the inner pot reaches the marked temperature, it indicates that the bottom 21 of the inner pot has reached a state of dryness, and the cooking stage begins. During the cooking stage, the temperature of the bottom 21 of the inner pot is controlled to decrease to prevent the bottom 21 of the inner pot, which is prone to starch deposition, from overheating. To prevent sticking, during the rice-cooking stage, the temperature rise of the inner pot side 24 of the cooking appliance is controlled for at least a portion of the time. Since starch does not easily accumulate on the inner pot side 24, this achieves both non-stick cooking and heat replenishment. The temperature of the inner pot bottom 21 is controlled to be less than or equal to a first temperature value, which is the sum of the boiling point temperature and a second temperature margin value, less than or equal to 3°C. This prevents heat from the inner pot side 24 from being conducted to the inner pot bottom 21, causing overheating and sticking. This solves the problem in related technologies where cooking appliances with uncoated inner pots rely on bottom temperature control to prevent sticking, thus affecting cooking results and speed. By accurately controlling the temperature changes of the inner pot bottom 21 and inner pot side 24 after the temperature of the inner pot bottom 21 reaches the marked temperature, the overall uniformity of the rice is improved, increasing cooking efficiency while maintaining non-stick cooking.

[0074] Optionally, in the cooking control method provided in this application embodiment, controlling the temperature of the bottom 21 of the inner pot to decrease and controlling the temperature of the side 24 of the inner pot of the cooking appliance to rise for at least a part of the time includes: controlling the temperature of the bottom 21 of the inner pot to decrease from a marked temperature value to a second temperature value, and controlling the temperature of the side 24 of the pot to rise from a third temperature value to a fourth temperature value for at least a part of the time, wherein the third temperature value is less than the marked temperature value and the fourth temperature value is greater than the second temperature value.

[0075] During the boiling stage, at time t, when the temperature of the bottom 21 of the inner pot reaches the marked temperature, the temperature of the bottom 21 is greater than that of the side 24 of the inner pot. This causes the rice at the bottom 21 to absorb most of the heat before the simmering stage, while the rice at the side 24 absorbs less heat than the rice at the bottom 21. Because the side 24 of the inner pot needs to be heated during the simmering stage while the bottom 21 is not heated or is heated at a low power, the rice at the side 24 absorbs most of the heat and transfers heat to the rice in the center of the inner pot 20, thus supplementing the heat to the rice in the center of the inner pot 20. Compared to a scheme where the temperatures of the side 24 and the bottom 21 of the inner pot are roughly the same before the simmering stage, this embodiment avoids the situation where the rice at the side 24 is overheated before the simmering stage, and then dries out due to excessive evaporation of moisture during the subsequent simmering stage.

[0076] However, if the temperature of the bottom 21 of the inner pot is controlled to drop, there is a risk of insufficient heat during the rice cooking stage. Since starch does not easily accumulate on the side 24 of the inner pot, the temperature of the side 24 can be controlled to rise from the third temperature value to the fourth temperature value for at least part of the time, thereby achieving supplemental heating of the rice without sticking to the pot.

[0077] At time t, the temperature of the bottom 21 of the inner pot reaches the marked temperature. The third temperature value is lower than the marked temperature value at time t. The fourth temperature value is higher than the second temperature value during the rice cooking stage. This indicates that there is an intersection point between the temperature curve of the bottom 21 of the inner pot and the temperature curve of the side 24 of the inner pot during the rice cooking stage. This allows the heat in the pot to reach a dynamic balance throughout the rice cooking stage, which helps to heat the rice evenly.

[0078] In this embodiment, during the rice cooking stage, the process of controlling the temperature of the bottom 21 of the inner pot to drop from the marked temperature value to the second temperature value avoids the sticking phenomenon caused by overheating of the bottom 21 of the inner pot. The process of controlling the temperature of the side 24 of the inner pot to rise from the third temperature value to the fourth temperature value promotes the uniform heating of the rice as a whole without sticking to the pot, thus improving the rice cooking effect.

[0079] When the pot body 12 is equipped with a first heating component 41 and a second heating component 42, the inner surface of the inner pot 20 includes a continuous inner surface of the inner pot bottom 21 and a first side region. The first heating component 41 heats at least the inner pot bottom 21, and the second heating component 42 heats at least a portion of the first side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner surface of the inner pot bottom 21 and a second side region. The first heating component 41 heats at least the inner pot bottom 21, and the second heating component 42 heats at least a portion of the second side region. Alternatively, the inner surface of the inner pot 20 includes a continuous inner pot bottom 21. The inner surface of the bottom 21, the first side region, and the second side region are provided. The first heating component 41 heats the bottom 21 of the inner pot, and the second heating component 42 heats at least one of the first side region and the second side region. Alternatively, the inner surface of the inner pot 20 includes the continuous inner surface of the bottom 21 of the inner pot, the first side region, and the second side region. The first heating component 41 heats the bottom 21 of the inner pot and at least a portion of the first side region, and the second heating component 42 heats the second side region. Alternatively, the heating components may also cover the bottom 21 of the inner pot and the side 24 of the inner pot.

[0080] In some embodiments of the inner pot 20 including a second inner pot region 22, when the temperature of the bottom 21 of the inner pot is detected to reach a marked temperature value, the control device is configured to control the first heating component 41 and the second heating component 42 to operate, so that during the rice-cooking stage, the temperature of the inner surface of the second inner pot region 22 is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 40°C. While the bottom temperature is controlled to not be too high, the inner surface of the second inner pot region 22 must maintain a certain temperature to ensure the rice is cooked thoroughly and the cooking time is not too long (overcooking time will reduce the aroma of the rice and even produce a raw rice smell). However, the temperature of the inner surface of the second inner pot region 22 should not be too high either, otherwise there will still be some degree of sticking. Optionally, during the rice-cooking stage, the temperature of the inner surface of the second inner pot region 22 is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C. Within this temperature range, the food can receive more heat, thereby ensuring that the rice has a good stickiness and texture. At the same time, the temperature difference between the rice near the side wall of the inner pot and the rice in the center of the inner pot is reduced, thus making the rice cook more evenly.

[0081] In some embodiments where the inner pot 20 includes a third region 23, when the temperature of the bottom 21 of the inner pot is detected to have reached a specified temperature value, the control device is configured to control the first heating element 41 and the second heating element 42 to operate, ensuring that the temperature of the inner surface of the third region 23 of the inner pot is not lower than the boiling point temperature and not higher than the sum of the boiling point temperature and 60°C during the rice-cooking stage. If the sidewall temperature is too high while ensuring the rice is cooked thoroughly, it will cause poor temperature uniformity in the rice cooking process, meaning the rice near the sidewalls will turn yellowish-brown while the rice in the center is still uncooked. Optionally, during the rice-cooking stage, the temperature of the inner surface of the third region 23 of the inner pot is not lower than the sum of the boiling point temperature and 5°C and not higher than the sum of the boiling point temperature and 20°C.

[0082] Optionally, in the cooking control method provided in this application embodiment, the time range for controlling the temperature of the bottom 21 of the inner pot to drop from the marked temperature value to the second temperature value is 1 minute to 6 minutes, wherein the second temperature value is greater than or equal to the difference between the boiling point temperature and 10°C, and less than or equal to the sum of the boiling point temperature and 3°C; and / or, the time range for controlling the temperature of the side 24 of the inner pot to rise from the third temperature value to the fourth temperature value is 20 seconds to 5 minutes, wherein the fourth temperature value is greater than or equal to the sum of the boiling point temperature and 5°C, and less than or equal to the sum of the boiling point temperature and 30°C.

[0083] During the later stages of boiling, when the temperature of the bottom 21 of the inner pot reaches the marked temperature value, the cooking appliance adjusts its heating mode. On one hand, the temperature of the bottom 21 of the inner pot is controlled to rapidly decrease from the marked temperature value to a second temperature value within a time range of 1 to 6 minutes. That is, the time for the temperature to decrease at the bottom 21 of the inner pot is greater than or equal to 1 minute and less than or equal to 6 minutes; for example, 2 minutes, 3 minutes, 4 minutes, or 5 minutes can be selected. This rapid cooling process significantly reduces the adhesion between the starch at the bottom 21 of the inner pot and the contact surface of the inner pot 20, thus preventing sticking. The second temperature value is set to be greater than or equal to the difference between the boiling point and 10°C (e.g., 90°C) and less than or equal to the sum of the boiling point and 3°C (e.g., 103°C). For example, the second temperature value can be selected from 95°C or 100°C. This prevents sticking while maintaining a certain level of heat to promote continued evaporation of moisture from the rice, thus achieving a better cooking effect.

[0084] On the other hand, the temperature of the inner pot side 24 is controlled to rise from the third temperature value to the fourth temperature value within a time range of 20 seconds to 5 minutes. That is, the time for the temperature rise of the inner pot side 24 is greater than or equal to 20 seconds and less than or equal to 5 minutes. For example, one of 1 minute, 2 minutes, 3 minutes, or 4 minutes can be selected. The temperature rise process of the inner pot side 24 can improve the overall heating uniformity of the rice while preventing sticking. The third temperature value can be set at around 95℃, lower than the marked temperature value, and the fourth temperature value is set in the range of the sum of the boiling point temperature and 5℃ (for example, 105℃) to the sum of the boiling point temperature and 30℃ (for example, 130℃). For example, one of the fourth temperature values ​​can be selected: 110℃, 115℃, 120℃, or 125℃. This prevents sticking while supplementing sufficient heat to cook the rice at appropriate humidity and temperature, thus achieving a better cooking effect.

[0085] For example, after entering the rice cooking stage, the temperature of the bottom 21 of the inner pot starts from the marked temperature value of 104°C and rapidly drops to the second temperature value of 95°C within 3 minutes, which helps to prevent the rice at the bottom from being overheated and reduces sticking. The temperature of the side 24 of the inner pot gradually increases from the third temperature value of 95°C within 3 minutes until it reaches the fourth temperature value of about 110°C, which achieves heat replenishment without causing sticking.

[0086] In this embodiment, during the rice-cooking stage, the rapid drop in temperature of the bottom 21 of the inner pot is controlled to prevent the rice from sticking to the bottom of the pot, and the timely and appropriate rise in temperature of the side 24 of the inner pot is controlled to ensure that the rice is cooked evenly inside and out, thereby achieving a better cooking effect while avoiding sticking to the pot.

[0087] Optionally, in the cooking control method provided in the embodiments of this application, controlling the temperature of the bottom 21 of the inner pot to decrease and controlling the temperature of the side 24 of the inner pot of the cooking appliance to rise for at least a part of the time includes: controlling the temperature of the bottom 21 of the inner pot to decrease and simultaneously controlling the temperature of the side 24 of the inner pot to rise until entering the heat preservation stage.

[0088] In the later stage of boiling, when the temperature of the bottom 21 of the inner pot reaches the marked temperature value, the controller of the cooking appliance immediately controls the temperature of the bottom 21 of the inner pot to decrease from the marked temperature value in an overall downward trend, so that the temperature of the bottom 21 of the inner pot will not be maintained at a high point that may cause the rice to stick to the bottom, thus avoiding the occurrence of sticking.

[0089] At the same time, the controller controls the temperature of the inner pot side 24 to rise synchronously, which not only helps the surface of the rice to evaporate, but also enables the even distribution of moisture inside the rice, so as to promote the uniform heating of the rice as a whole.

[0090] In this embodiment, the process of controlling the temperature rise of the inner pot side 24 and the temperature drop of the inner pot bottom 21 are carried out simultaneously. The temperature drop of the inner pot bottom 21 prevents the rice from sticking to the bottom of the pot, while the temperature rise of the inner pot side 24 promotes the even heating of the rice. The two work together until the heat preservation stage is entered, thereby improving the cooking effect while ensuring that the rice does not stick to the pot.

[0091] Optionally, in the cooking control method provided in the embodiments of this application, controlling the temperature rise of the inner pot side 24 of the cooking appliance for at least a part of the time includes: the temperature of the inner pot side 24 first rises and then falls until it enters the heat preservation stage; or, controlling the temperature of the inner pot side 24 first rises and then maintains it within a preset temperature range until it enters the heat preservation stage.

[0092] At the start of the rice cooking stage, specifically at time point t, when the temperature of the bottom 21 of the inner pot reaches the designated temperature, the cooking appliance immediately adjusts its heating strategy. The temperature of the bottom 21 of the inner pot is controlled to decrease overall, while simultaneously, the temperature of the side 24 of the inner pot is controlled through a dynamic change process to enhance the evenness and texture of the cooked rice.

[0093] For example, the temperature of the inner pot side 24 first undergoes a rising phase to compensate for the impact of the temperature drop at the bottom 21 of the inner pot on the overall cooking effect, enhances the evaporation of moisture from the surface of the rice, and promotes the migration of moisture from the inside of the rice to the surface, thereby improving the overall uniformity of the rice. The temperature rise range and duration can be adjusted according to different types of rice and water amounts to adapt to various cooking needs. Subsequently, the temperature of the inner pot side 24 begins to drop or is maintained within a preset temperature range until the rice simmering phase ends and the rice enters the heat preservation phase.

[0094] Figure 4The cooking curve is a cooking control method provided according to the embodiments of this application. Figure 1 ,like Figure 4 As shown, after water absorption and heating, the water in the pot reaches its boiling point and enters the boiling stage. During the boiling stage, boiling is maintained, and the temperature at the bottom 21 of the inner pot (i.e.,...) is detected. Figure 4 When the temperature of the inner bottom of the inner pot reaches the critical temperature point (i.e., the marked temperature, which can be the boiling point plus 4°C, or a higher temperature), the temperature of the bottom 21 of the inner pot is controlled to decrease overall, and the temperature of the side 24 of the inner pot is controlled to decrease overall. Figure 4 The temperature of the inner pot side 24 first rises and then decreases until it enters the heat preservation stage. The purpose of the temperature drop is to prevent the temperature of the inner pot side 24 from being too high, which would cause the rice surface on the inner pot side 24 to dry and harden too quickly, and also to avoid energy waste.

[0095] Figure 5 The cooking curve is a cooking control method provided according to the embodiments of this application. Figure 2 ,like Figure 5 As shown, after water absorption and heating, the water in the pot reaches the boiling point and enters the boiling stage. Boiling is maintained, and the temperature at the bottom 21 of the inner pot (i.e.,...) is detected. Figure 5 When the temperature of the inner bottom of the inner pot reaches the critical temperature point (i.e., the marked temperature, which can be the boiling point plus 4°C, or a higher temperature), the temperature of the bottom 21 of the inner pot is controlled to decrease overall, and the temperature of the side 24 of the inner pot is controlled to decrease overall. Figure 5 The temperature of the inner side of the inner pot first goes through a rising stage, and then is maintained within the preset temperature range until it enters the heat preservation stage. The preset temperature range can be set near the peak of the temperature rise of the inner pot side 24, so that the temperature of the inner pot side 24 is in a temperature range that is conducive to the even heating of rice, and does not cause its surface to dry out quickly.

[0096] In this embodiment, the temperature of the inner pot side 24 is precisely controlled during the rice cooking stage. It is first raised to enhance moisture evaporation and overall heating uniformity, and then lowered or maintained within the preset temperature range to prevent the surface from drying out too early and improve the taste of the rice.

[0097] Optionally, in the cooking control method provided in the embodiments of this application, the total duration of the rice simmering stage is 2 to 40 minutes, and the duration of temperature rise of the inner pot side 24 is greater than or equal to half of the total duration of the rice simmering stage.

[0098] The total cooking time for the rice simmering stage is set between 2 and 40 minutes to cover the cooking needs of different types of rice. Optionally, the simmering time can be set between 10 and 20 minutes; for example, 13, 15, and 28 minutes can be selected to ensure the rice fully absorbs water and heat while avoiding overcooking due to prolonged simmering. It is worth noting that the simmering time can be flexibly adjusted according to the amount of rice. For example, when the amount of rice is small, the simmering time should be shortened accordingly to avoid overcooking.

[0099] During the rice-cooking stage, the temperature rise of the inner pot side 24 of the cooking appliance is controlled for at least a portion of the time. For example, the duration of temperature rise on the inner pot side 24 can be set to be greater than or equal to half of the total cooking time. For instance, if the cooking time is 10 to 20 minutes, the temperature rise on the inner pot side 24 should account for at least 5 to 10 minutes. Specifically, if the total cooking time is 10 minutes, the temperature rise on the inner pot side 24 should be at least 5 minutes; if the total cooking time is 15 minutes, the temperature rise on the inner pot side 24 should be at least 8 minutes; and if the total cooking time is 20 minutes, the temperature rise on the inner pot side 24 should be at least 10 minutes. This helps achieve a balanced heat distribution during rice cooking, especially in the early stages of cooking. By increasing the temperature of the inner pot side 24, the evaporation of moisture from the rice surface is enhanced, prompting internal moisture to migrate to the surface, thereby optimizing the overall heating uniformity and texture of the rice.

[0100] For example, the total cooking time is 15 minutes, and the temperature rise time of the inner pot side 24 is at least 8 minutes. During these 8 minutes, the temperature of the inner pot side 24 starts to rise from a lower third temperature value (e.g., 95°C) until it reaches a fourth temperature value (e.g., 110°C). After that, the temperature of the inner pot side 24 starts to drop or remains in a stable state for the next 7 minutes to avoid the negative impact of the inner pot side 24 being too hot on the rice.

[0101] In this embodiment, during the early stage of the rice cooking process, the temperature of the inner pot side 24 is controlled to rise, which increases the overall uniformity of heating of the rice and improves cooking efficiency. In the later stage of the rice cooking process, the temperature of the inner pot side 24 is controlled to drop or stabilize, which helps to maintain the moisture and texture of the rice, prevents the surface from hardening excessively, and improves the cooking effect.

[0102] Optionally, in the cooking control method provided in this application embodiment, before controlling the temperature of the bottom 21 of the inner pot to drop and the temperature of the side 24 of the inner pot of the cooking appliance to rise, the method further includes: before detecting that the temperature of the bottom 21 of the inner pot reaches the marked temperature, controlling the first heating component 41 of the cooking appliance to heat during the boiling stage and controlling the second heating component 42 of the cooking appliance not to heat, wherein the first heating component 41 is used to heat the bottom 21 of the inner pot and the second heating component 42 is used to heat the side 24 of the inner pot.

[0103] The main purpose of the boiling stage is to rapidly heat the water molecules in the rice, promoting the rapid absorption and expansion of water in the rice. During the boiling stage, the first heating element 41 (i.e., the bottom heating element) of the cooking appliance heats the bottom 21 of the inner pot until the indicated temperature is detected. Heat is conducted upwards from the bottom, resulting in a better boiling effect.

[0104] Meanwhile, the second heating component 42 (i.e., the side heating component and / or the top heating component) is kept in a non-heating state during the boiling stage, so that after the marked temperature is detected, the initial temperature of the inner pot side 24 is lower than the temperature of the inner pot bottom 21, avoiding premature overheating of the inner side and preventing the inner pot side 24 near the bottom from sticking to the pot during the rice simmering stage, thus affecting the overall cooking effect.

[0105] This embodiment enables the rice to quickly absorb water and expand by only activating the first heating component 41 during the boiling stage, and also avoids the risk of premature side overheating caused by activating the second heating component 42. This lays the foundation for improving the rice cooking effect while preventing sticking to the pot during the steaming stage.

[0106] Optionally, in the cooking control method provided in this application embodiment, after detecting that the temperature of the bottom 21 of the inner pot has reached the marked temperature, controlling the temperature of the bottom 21 of the inner pot to decrease and controlling the temperature of the side 24 of the inner pot of the cooking appliance to increase includes: after detecting that the temperature of the bottom 21 of the inner pot has reached the marked temperature, controlling the first heating component 41 of the cooking appliance to stop heating and controlling the second heating component 42 of the cooking appliance to heat, wherein the first heating component 41 is used to heat the bottom 21 of the inner pot and the second heating component 42 is used to heat the side 24 of the inner pot; or, after detecting that the temperature of the bottom 21 of the inner pot has reached the marked temperature, controlling the first heating component 41 and the second heating component 42 to heat.

[0107] For example, when the temperature of the bottom 21 of the inner pot reaches the marked temperature, the cooking stage begins. The controller of the cooking appliance can control the first heating component 41 (i.e. the heating component responsible for heating the bottom 21 of the inner pot) to stop working, so that the temperature of the bottom 21 of the inner pot begins to drop as a whole, to a suitable range, in order to prevent the problem of sticking to the pot caused by the temperature of the bottom 21 of the inner pot being too high.

[0108] At the same time, the controller will also control the second heating component 42 (i.e. the heating component used to heat the inner pot side 24 or top) to start working, increasing the temperature of the inner pot side 24. The increase in temperature of the inner pot side 24 helps to accelerate the evaporation of moisture on the surface of the rice and promotes the migration of moisture from the inside of the rice to the surface, thereby achieving uniform heating of the rice as a whole. At the same time, since starch is not easily deposited on the inner pot side 24, even if the inner pot has no coating, the rice can not stick to the pot during the simmering process and can be heated evenly, achieving a better cooking effect.

[0109] It is worth noting that although the first heating element 41 stops working at the beginning of the rice cooking stage, the cooking appliance can selectively restart the first heating element 41 to keep the temperature of the bottom 21 of the inner pot within a suitable range and improve the cooking effect of the rice. However, in this case, the temperature of the bottom 21 of the inner pot needs to be limited to below the first temperature value (e.g., below 103°C) to avoid causing sticking.

[0110] In this embodiment, during the rice cooking stage, the first heating component 41 is controlled to stop in a timely manner to control the temperature drop of the bottom 21 of the inner pot and reduce the risk of sticking. On the other hand, the second heating component 42 is controlled to start, which increases the temperature of the side 24 of the inner pot and enhances the uniform heating of the rice, thereby improving the cooking effect.

[0111] Optionally, in the cooking control method provided in this application embodiment, the method further includes: before detecting that the temperature of the bottom 21 of the inner pot reaches the marked temperature, controlling the temperature of the heat preservation ring in the second heating component 42 to be lower than the temperature of the side 24 of the inner pot, wherein the second heating component 42 is used to heat the side 24 of the inner pot; after detecting that the temperature of the bottom 21 of the inner pot reaches the marked temperature, controlling the temperature of the heat preservation ring in the second heating component 42 to rise, and controlling the average temperature of the heat preservation ring during the temperature rise phase to be greater than the temperature of the side 24 of the inner pot.

[0112] When the temperature sensor at the bottom 21 of the inner pot detects that the temperature at the bottom 21 has reached the marked temperature, it controls the temperature of the insulation ring to rise. Simultaneously, the average temperature of the insulation ring during the temperature rise phase is higher than the temperature of the side 24 of the inner pot. The rising temperature of the insulation ring effectively compensates for any potential heat loss due to a drop in temperature at the bottom 21 of the inner pot, helping to maintain the heat of the side 24 of the inner pot, promoting the evaporation of moisture from the rice surface, and preventing the side 24 of the inner pot from becoming too cold, thus contributing to the even heating of the rice.

[0113] This embodiment precisely controls the temperature of the insulation ring before and after the temperature of the bottom 21 of the inner pot reaches the marked temperature, preventing the insulation ring from sticking to the pot during the rice cooking stage, while also enhancing the overall heating uniformity of the rice.

[0114] Optionally, in the cooking control method provided in the embodiments of this application, controlling the temperature drop of the bottom 21 of the inner pot includes: controlling the temperature of the bottom 21 of the inner pot to drop at a uniform rate; and / or, controlling the temperature of the bottom 21 of the inner pot to drop at an accelerated rate; and / or, controlling the temperature of the bottom 21 of the inner pot to drop at a decelerated rate; and / or, controlling the temperature of the bottom 21 of the inner pot to drop in a stepwise manner; and / or, controlling the temperature of the bottom 21 of the inner pot to drop in a fluctuating manner.

[0115] The uniform temperature decrease refers to a linear and uniform temperature reduction. During the rice-cooking stage, the controller sets the temperature at the bottom 21 of the inner pot to decrease at a uniform rate, with the temperature change exhibiting a linear pattern and the decrease per unit time remaining constant, appearing as a straight downward curve. This temperature decrease mode is suitable for most cooking scenarios, allowing the rice to gradually release excess heat from the bottom layer during the cooking process while maintaining an appropriate heat retention effect. This achieves a smooth transition of heat and avoids uneven cooking caused by sudden temperature changes.

[0116] The accelerated cooling mode refers to a continuously increasing rate of temperature drop. During the rice-cooking stage, if it is necessary to quickly reduce the temperature of the bottom 21 of the inner pot within a short period of time, the accelerated cooling mode will be activated. Under this temperature-dropping mode, the temperature drop rate of the bottom 21 of the inner pot will continuously increase, and the temperature change curve will show a clear concave trend. Initially, the temperature drop per unit time is large, and then it gradually decreases. The accelerated cooling mode is suitable for the initial stage of rice cooking to quickly cool the bottom and prevent rice grains from sticking.

[0117] In contrast to accelerated descent, the deceleration descent mode allows the temperature at the bottom 21 of the inner pot to gradually decrease. Under this mode, the temperature change curve exhibits a convex downward shape; the closer to the target temperature, the smaller the temperature drop, achieving an ideal cooking temperature. Deceleration descent helps control the temperature precisely, gently lowering it to the target temperature in the final stage of cooking, avoiding overly hard or inelastic rice due to excessive cooling.

[0118] The stepped temperature reduction is a special temperature control strategy that combines rapid cooling and stable heat preservation. Specifically, the temperature at the bottom 21 of the inner pot drops sharply over a period of time, then enters a constant temperature plateau period until the next temperature reduction phase. The temperature change curve under this temperature reduction mode forms multiple "sharp drop-plateau" steps, which helps to quickly remove excess heat while maintaining a certain heat preservation effect, making it suitable for ingredients that need to be quickly simmered for a short time.

[0119] In the fluctuating temperature drop mode, the temperature at the bottom 21 of the inner pot fluctuates with short-term rebounds during the overall downward trend, forming a sawtooth-shaped temperature drop trajectory. This temperature drop mode can, to some extent, mimic the natural temperature fluctuations during stewing, helping to bring out the deep aroma of the ingredients while maintaining the moisture and texture of the rice, performing exceptionally well in scenarios that pursue the ultimate cooking experience.

[0120] In this embodiment, the controller of the cooking appliance can automatically select one or more of the above-mentioned temperature reduction modes according to the actual needs of the cooking stage and the type of rice. For example, when making regular braised rice, a uniform temperature reduction mode can be selected to balance heat preservation and heat release; while when making rapid braised rice, an accelerated temperature reduction mode can be prioritized to quickly cool down and prevent sticking. Furthermore, different temperature reduction modes can be used in different sub-stages of the braising process, such as first a rapid temperature reduction mode, followed by a fluctuating temperature reduction mode.

[0121] This embodiment enriches the cooking functions of cooking appliances with uncoated inner pots by using a multi-mode temperature drop control strategy during the rice simmering stage. It not only solves the problems of sticking and uneven heating, but also provides users with more personalized cooking options.

[0122] Optionally, in the cooking control method provided in this application embodiment, controlling the temperature rise of the inner pot side 24 of the cooking appliance for at least a part of the time includes: controlling the temperature of the inner pot side 24 to rise at a uniform speed; and / or, controlling the temperature of the inner pot side 24 to rise at an accelerated speed; and / or, controlling the temperature of the inner pot side 24 to rise at a decelerated speed; and / or, controlling the temperature of the inner pot side 24 to rise in a stepwise manner; and / or, controlling the temperature of the inner pot side 24 to rise in a fluctuating manner.

[0123] Uniform temperature rise refers to a linear and uniform temperature increase: In the initial stage of the rice cooking process, a uniform temperature rise mode can be adopted, ensuring that the temperature increase of the inner pot side 24 is constant per unit time, appearing as a straight upward curve. This temperature rise mode, by maintaining a constant temperature increase per unit time, ensures that the temperature of the inner pot side 24 rises evenly and stably, which helps the surface of the rice to dry gradually and the internal moisture to migrate evenly.

[0124] The accelerated temperature rise mode is suitable for scenarios where the temperature of the inner pot side 24 needs to be rapidly increased within a short period. During the rice cooking stage, in accelerated temperature rise mode, the temperature rise of the inner pot side 24 continuously increases, and the temperature change curve exhibits an upward convex shape, with a rapid initial temperature rise followed by a gradual slowdown. This temperature rise mode is beneficial for establishing a high-temperature environment on the side in a short time, promoting rapid evaporation of moisture from the rice surface.

[0125] The "decelerated rise" refers to a sustained increase in the temperature rise rate. During the rice cooking stage, in the decelerated rise mode, as the temperature of the inner pot side 24 approaches the target temperature, the decelerated rise mode helps to gradually reduce the temperature rise of the inner pot side 24, resulting in a concave temperature curve. The decelerated rise mode helps to gently raise the temperature of the inner pot side 24 in the final stage, avoiding overheating, maintaining the appropriate moisture and texture of the rice, and preventing excessive surface dehydration that would cause it to become hard.

[0126] The stepped heating method combines rapid heating and stable heat preservation modes. In this temperature rise mode, the temperature of the inner pot side 24 rapidly increases to a plateau temperature and remains there for a period of time, before rapidly rising again, forming a "steep rise-plateau" temperature change sequence. This temperature rise mode effectively controls the phased temperature rise of the inner pot side 24, accelerating the cooking process while providing sufficient heat preservation time, ensuring the rice is cooked evenly inside and out.

[0127] In the fluctuating temperature rise mode, a brief temperature drop phase is introduced during the overall temperature rise of the inner pot side 24, creating a sawtooth-shaped temperature change trajectory. This temperature rise mode promotes the circulation of moisture inside the rice, making the moisture distribution more even, and also simulates the natural temperature changes during cooking, enhancing the flavor and texture of the rice.

[0128] In this embodiment, the controller of the cooking appliance can automatically select one or more of the above-mentioned temperature rise modes according to the actual needs of the cooking stage and the type of rice. For example, when cooking rice normally, a uniform rise mode can be selected to balance heat preservation and heat rise; while when cooking rice quickly, an accelerated rise mode can be prioritized, as rapid heating can increase cooking speed. Furthermore, different heating modes can be used in different sub-stages of the rice cooking process. For instance, in the early stages of rice cooking, an accelerated rise mode can be prioritized to accelerate the establishment of temperature on the inner pot side 24; while as the rice cooking process progresses, to avoid overheating of the inner pot side 24, a deceleration rise mode is switched to.

[0129] Optionally, in the cooking control method provided in the embodiments of this application, the rate of temperature decrease of the bottom 21 of the inner pot is controlled to be 0.2°C to 0.5°C per minute; and / or, the rate of temperature increase of the side 24 of the inner pot is controlled to be 0.5°C to 2°C per minute.

[0130] During the rice-cooking stage, the temperature of the bottom 21 of the inner pot is controlled to decrease overall to prevent rice from sticking to the bottom. To achieve this, this embodiment controls the rate of temperature decrease of the bottom 21 of the inner pot to between 0.2°C and 0.5°C per minute, that is, greater than but less than 0.2°C per minute and less than or equal to 0.5°C per minute. For example, one of 0.3°C or 0.4°C per minute can be selected to balance the efficiency of temperature decrease with the uniformity of rice cooking. If the rate of decrease is too fast, the temperature of the bottom 21 of the inner pot may drop sharply, affecting the distribution of moisture inside the rice and causing a dry exterior and wet interior. Conversely, if the rate of decrease is too slow, the bottom of the pot may not be cooled in time, increasing the risk of sticking. A rate of decrease of 0.2°C to 0.5°C per minute ensures that the temperature of the bottom of the pot decreases steadily, preventing sticking, while maintaining an appropriate heat retention effect to promote the even release of moisture inside the rice.

[0131] Simultaneously, during the rice-cooking stage, the temperature of the inner pot side 24 is controlled to rise overall, enhancing the evenness of rice heating and its texture. In this embodiment, the rate of temperature rise of the inner pot side 24 is set between 0.5°C and 2°C per minute, that is, greater than but less than 0.5°C per minute and less than or equal to 2°C per minute. For example, one of 1°C per minute or 1.5°C per minute can be selected. A faster temperature rise of the inner pot side 24 helps the surface moisture of the rice to evaporate quickly, promoting the migration of internal moisture to the surface, forming plump and elastic rice grains. However, if the temperature rises too quickly, the surface of the rice may dry out too quickly, affecting its flavor and texture. By controlling the temperature within the above-mentioned range, the temperature of the inner pot side 24 can rise steadily while avoiding overheating, allowing the rice to achieve better cooking results during the cooking stage.

[0132] In the control system of the cooking appliance, the control of the aforementioned temperature change rate can be achieved through the collaboration of a controller and a temperature sensor. The controller dynamically adjusts the power output of the first heating element 41 and the second heating element 42 according to a preset cooking program and temperature change mode, to precisely control the temperature changes at the bottom 21 and sides of the inner pot. The temperature sensor monitors the temperature of the bottom and sides of the pot in real time and feeds it back to the controller, enabling it to adjust the heating strategy instantly based on the actual temperature conditions, ensuring that the temperature change conforms to the specified rate range.

[0133] In this embodiment, the temperature drop rate of the bottom 21 of the inner pot is set between 0.2°C and 0.5°C per minute, which effectively prevents the rice from sticking to the pot. The temperature rise rate of the side 24 of the inner pot is set between 0.5°C and 2°C per minute, which improves the overall heating uniformity of the rice. By setting a reasonable rate range, it can not only adapt to various types of rice and cooking amounts without sticking to the pot, but also be flexibly adjusted according to the user's needs, thus optimizing the cooking quality and taste of the rice.

[0134] Optionally, in the cooking control method provided in the embodiments of this application, the temperature range for controlling the temperature drop of the bottom 21 of the inner pot is: the difference between the boiling point temperature and 20°C to the sum of the boiling point temperature and 3°C; and / or, the temperature range for controlling the temperature rise of the side 24 of the inner pot of the cooking appliance is: the boiling point temperature to the sum of the boiling point temperature and 40°C.

[0135] The temperature drop range of the bottom 21 of the inner pot is defined as the bottom temperature limit range. During the rice-cooking stage, the temperature of the bottom 21 of the inner pot starts to decrease from the marked temperature until it reaches the range of boiling point temperature minus 20°C to boiling point temperature plus 3°C. Since the moisture in the rice at the bottom 21 of the inner pot is not completely evaporated at the end of the boiling stage, and the residual moisture in the rice in the center of the inner pot 20 can still permeate to the rice below, the bottom 21 of the inner pot needs to maintain a certain temperature during the rice-cooking stage to slowly evaporate the moisture in the rice at the bottom 21 of the inner pot, while simultaneously replenishing the heat to ensure the rice at the bottom 21 retains a good texture. Therefore, using boiling point temperature minus 20°C as the lower limit of the temperature drop of the bottom 21 of the inner pot (for example, 80°C) can prevent the rice from becoming excessively moist due to excessively low temperature, thus affecting the texture. At the same time, this lower limit still maintains sufficient heat retention at the bottom of the pot, preventing the rice from cooling down too quickly and affecting its texture. On the other hand, the boiling point temperature plus 3°C serves as an upper limit for temperature drop (for example, it could be 103°C) to prevent the starch adhesive adhering to the bottom 21 of the inner pot from becoming too hot and causing it to stick to the pot. For example, the temperature of the bottom 21 of the inner pot can be selected from 85°C, 90°C, 95°C, or 100°C.

[0136] The temperature rise range of the inner pot side 24 is defined as the side temperature limit range. The temperature of the inner pot side 24 is controlled to rise within the range of the boiling point temperature to the boiling point temperature plus 40°C. The boiling point temperature serves as the lower limit of the temperature rise (e.g., 100°C), allowing effective evaporation of surface moisture from the rice under high temperatures and promoting internal moisture migration. The boiling point temperature plus 40°C serves as the upper limit of the temperature rise (e.g., 140°C), preventing the inner pot side 24 from becoming too hot, which could cause the outer rice grains to become overly dry and affect the overall taste. For example, the temperature of the inner pot side 24 can be selected from 110°C, 120°C, and 130°C.

[0137] In this embodiment, on the one hand, the temperature drop range of the bottom 21 of the inner pot is controlled between boiling point minus 20°C and boiling point plus 3°C. This allows the rice to avoid sticking to the pot while maintaining a certain heat retention effect, thus achieving a better cooking state and balancing the cooking effect with the heat retention requirement. On the other hand, setting the temperature rise range of the side 24 of the inner pot to boiling point plus 40°C promotes the moisture balance inside and outside the rice, enhances the heating uniformity of the rice, and improves the cooking effect.

[0138] Optionally, in the cooking control method provided in this application embodiment, during the process of controlling the temperature of the bottom 21 of the inner pot to decrease and controlling the temperature of the side 24 of the inner pot of the cooking appliance to increase, the temperature of the side 24 of the inner pot is controlled to be greater than the temperature of the bottom 21 of the inner pot, wherein the temperature difference between the side 24 of the inner pot and the bottom 21 of the inner pot ranges from 1°C to 60°C.

[0139] During the rice-cooking stage, the average power of the first heating element 41 is lower than the average power of the second heating element 42, thus controlling the temperature of the inner pot side 24 to be higher than the temperature of the inner pot bottom 21. For example, at least during the rice-cooking stage, the temperature of the inner surface of the inner pot side 24 is higher than the temperature of the inner surface of the inner pot bottom 21 by a value of ΔT, where 1℃≤ΔT≤60℃. In an optional embodiment, the range of ΔT is: 3℃≤ΔT≤20℃. For example, ΔT can be selected as one of 5℃, 10℃, and 15℃. With this temperature difference, the cooking appliance can cook the rice well while reducing sticking, enhancing the aroma and improving the texture of the rice. Similarly, in this application, the temperature of the inner pot bottom 21 can be selected as one of 80℃, 85℃, 90℃, 95℃, and 100℃, and the temperature of the inner pot side 24 can be selected as one of 110℃, 115℃, 120℃, 125℃, and 130℃. It should be noted that during the heating process, the actual temperature of the inner surface of the inner pot 20 may fluctuate between the selected values ​​of the temperature at the bottom 21 of the inner pot and the temperature at the side 24 of the inner pot, which is also within the scope of protection of this application.

[0140] In this embodiment, during the rice cooking stage, the temperature of the inner pot side 24 is controlled to be greater than the temperature of the inner pot bottom 21, and the temperature difference between the inner pot side 24 and the inner pot bottom 21 is controlled to be between 1°C and 60°C. The inner pot side 24 is less likely to stick to the pot, and the temperature of the inner pot side 24 can be flexibly controlled after the temperature of the inner pot bottom 21 is limited.

[0141] It should be noted that the steps shown in the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer-executable instructions, and although a logical order is shown in the flowchart, in some cases the steps shown or described may be executed in a different order than that shown here.

[0142] This application also provides a cooking control device. It should be noted that the cooking control device of this application can be used to execute the cooking control method provided in this application. The cooking control device provided in this application is described below.

[0143] Figure 6 This is a schematic diagram of a cooking control device provided according to an embodiment of this application. Figure 6As shown, the device includes: a start-up unit 602, a temperature detection unit 604, and a temperature control unit 606.

[0144] The starting unit 602 is used to start the cooking function of the cooking appliance until it reaches the boiling stage;

[0145] Temperature detection unit 604 is used to detect whether the temperature of the bottom of the inner pot of the cooking appliance has reached the marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is greater than or equal to 4°C.

[0146] The temperature control unit 606 is used to enter the rice-cooking stage when the temperature of the bottom of the inner pot reaches the marked temperature, control the temperature of the bottom of the inner pot to decrease, control the temperature of the side of the inner pot of the cooking appliance to rise for at least a part of the time, and control the temperature of the bottom of the inner pot to be less than or equal to a first temperature value until the heat preservation stage is entered, wherein the first temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is less than or equal to 3°C.

[0147] The cooking control device provided in this application embodiment starts the cooking function of the cooking appliance through the start unit 602 until it enters the boiling stage; the temperature detection unit 604 detects whether the temperature of the bottom of the inner pot of the cooking appliance reaches the marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and the first temperature margin value, the first temperature margin value is greater than or equal to 4°C; the temperature control unit 606, when it detects that the temperature of the bottom of the inner pot has reached the marked temperature, enters the rice simmering stage, controls the temperature of the bottom of the inner pot to decrease, controls the temperature of the side of the inner pot of the cooking appliance to rise for at least a part of the time, and controls the temperature of the bottom of the inner pot to be less than or equal to the first temperature value, until it enters the heat preservation stage, wherein the first temperature value is the sum of the boiling point temperature and the second temperature margin value, the second temperature margin value is less than or equal to 3°C. This solves the problem in the related technology that cooking appliances with uncoated inner pots avoid sticking by controlling the temperature at the bottom, which affects the cooking effect and cooking speed. By accurately controlling the temperature change trend of the bottom and side of the cooking appliance after the temperature of the bottom of the inner pot reaches the marked temperature, it achieves the effect of improving the overall uniformity of rice and improving cooking efficiency while preventing sticking.

[0148] Optionally, in the cooking control device provided in the embodiments of this application, the temperature control unit 606 includes: a first temperature control module, used to control the temperature of the bottom of the inner pot to drop from a marked temperature value to a second temperature value, and to control the temperature of the side of the pot to rise from a third temperature value to a fourth temperature value for at least a portion of the time, wherein the third temperature value is less than the marked temperature value, and the fourth temperature value is greater than the second temperature value.

[0149] Optionally, in the cooking control device provided in this application embodiment, the time range for controlling the temperature at the bottom of the inner pot to drop from the marked temperature value to the second temperature value is 1 minute to 6 minutes, wherein the second temperature value is greater than or equal to the difference between the boiling point temperature and 10°C, and less than or equal to the sum of the boiling point temperature and 3°C; and / or, the time range for controlling the temperature at the side of the inner pot to rise from the third temperature value to the fourth temperature value is 20 seconds to 5 minutes, wherein the fourth temperature value is greater than or equal to the sum of the boiling point temperature and 5°C, and less than or equal to the sum of the boiling point temperature and 30°C.

[0150] Optionally, in the cooking control device provided in this application embodiment, the temperature control unit 606 includes: a second temperature control module, used to control the temperature of the bottom of the inner pot to drop, and at the same time control the temperature of the side of the inner pot to rise, until the heat preservation stage is entered.

[0151] Optionally, in the cooking control device provided in the embodiments of this application, the temperature control unit 606 includes: a third temperature control module, used to control the temperature of the inner pot side to rise first and then fall until it enters the heat preservation stage; or, a fourth temperature control module, used to control the temperature of the inner pot side to rise first and then maintain it within a preset temperature range until it enters the heat preservation stage.

[0152] Optionally, in the cooking control device provided in the embodiments of this application, the total duration of the rice simmering stage is 2 to 40 minutes, and the duration of temperature rise on the side of the inner pot is greater than or equal to half of the total duration of the rice simmering stage.

[0153] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: a first heating control unit, used to control the first heating component of the cooking appliance to heat during the boiling stage and control the second heating component of the cooking appliance not to heat before the temperature of the bottom of the inner pot decreases and the temperature of the side of the inner pot of the cooking appliance increases, and before the temperature of the bottom of the inner pot reaches the marked temperature. The first heating component is used to heat the bottom of the inner pot and the second heating component is used to heat the side of the inner pot.

[0154] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: a second heating control unit, used to control the first heating component of the cooking appliance to stop heating and control the second heating component of the cooking appliance to heat after detecting that the temperature of the bottom of the inner pot has reached the marked temperature, wherein the first heating component is used to heat the bottom of the inner pot and the second heating component is used to heat the side of the inner pot; or, a third heating control unit, used to control the first heating component and the second heating component to heat after detecting that the temperature of the bottom of the inner pot has reached the marked temperature.

[0155] Optionally, in the cooking control device provided in the embodiments of this application, the device further includes: a fourth heating control unit, used to control the temperature of the heat preservation ring in the second heating component to be lower than the temperature of the side of the inner pot before the temperature of the bottom of the inner pot is detected to reach the marked temperature, wherein the second heating component is used to heat the side of the inner pot; and a fifth heating control unit, used to control the temperature of the heat preservation ring in the second heating component to rise after the temperature of the bottom of the inner pot is detected to reach the marked temperature, and to control the average temperature of the heat preservation ring during the temperature rise phase to be greater than the temperature of the side of the inner pot.

[0156] Optionally, in the cooking control device provided in the embodiments of this application, controlling the temperature drop of the bottom of the inner pot includes: controlling the temperature of the bottom of the inner pot to drop at a uniform rate; and / or, controlling the temperature of the bottom of the inner pot to drop at an accelerated rate; and / or, controlling the temperature of the bottom of the inner pot to drop at a decelerated rate; and / or, controlling the temperature of the bottom of the inner pot to drop in a stepwise manner; and / or, controlling the temperature of the bottom of the inner pot to drop in a fluctuating manner.

[0157] Optionally, in the cooking control device provided in this application embodiment, controlling the temperature rise of the inner pot side of the cooking appliance for at least a portion of the time includes: controlling the temperature of the inner pot side to rise at a uniform rate; and / or, controlling the temperature of the inner pot side to rise at an accelerated rate; and / or, controlling the temperature of the inner pot side to rise at a decelerated rate; and / or, controlling the temperature of the inner pot side to rise in a stepwise manner; and / or, controlling the temperature of the inner pot side to rise in a fluctuating manner.

[0158] Optionally, in the cooking control device provided in the embodiments of this application, the rate of temperature decrease at the bottom of the inner pot is controlled to be 0.2°C to 0.5°C per minute; and / or, the rate of temperature increase at the side of the inner pot is controlled to be 0.5°C to 2°C per minute.

[0159] Optionally, in the cooking control device provided in the embodiments of this application, the temperature range for controlling the temperature drop at the bottom of the inner pot is: the difference between the boiling point temperature and 20°C to the sum of the boiling point temperature and 3°C; and / or, the temperature range for controlling the temperature rise at the side of the inner pot of the cooking appliance is: the boiling point temperature to the sum of the boiling point temperature and 40°C.

[0160] Optionally, in the cooking control device provided in this application embodiment, during the process of controlling the temperature of the bottom of the inner pot to decrease and controlling the temperature of the side of the inner pot of the cooking appliance to increase, the temperature of the side of the inner pot is controlled to be greater than the temperature of the bottom of the inner pot, wherein the temperature difference between the side of the inner pot and the bottom of the inner pot ranges from 1°C to 60°C.

[0161] The cooking control device includes a processor and a memory. The start-up unit 602, temperature detection unit 604, and temperature control unit 606 are all stored in the memory as program units. The processor executes the program units stored in the memory to achieve the corresponding functions.

[0162] The processor contains a kernel, which retrieves the corresponding program unit from memory. One or more kernels can be configured, and adjusting kernel parameters can address the issue in related technologies where uncoated inner pots rely on bottom temperature control to prevent sticking, thus affecting cooking results and speed.

[0163] The memory may include non-permanent memory in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM, and the memory includes at least one memory chip.

[0164] This application also provides a computer storage medium for storing a program, wherein the program, when running, controls the device where the non-volatile storage medium is located to execute a cooking control method.

[0165] This application also provides an electronic device. Figure 7 This is a structural block diagram of an electronic device according to an embodiment of this application, such as... Figure 7 As shown, the electronic device 70 includes a processor and a memory; the memory stores computer-readable instructions, and the processor executes the computer-readable instructions, wherein the computer-readable instructions, when executed, perform a cooking control method. The electronic device in this document can be a server, PC, PAD, mobile phone, etc.

[0166] This application also provides a computer program product, including a non-volatile computer-readable storage medium storing a computer program, which, when executed by a processor, implements a cooking control method.

[0167] Those skilled in the art will understand that embodiments of this application can be provided as methods, systems, or computer program products. Therefore, this application can take the form of a completely hardware embodiment, a completely software embodiment, or an embodiment combining software and hardware aspects. Furthermore, this application can take the form of a computer program product embodied on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program code.

[0168] This application is described with reference to flowchart illustrations and / or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of this application. It will be understood that each block of the flowchart illustrations and / or block diagrams, and combinations of blocks in the flowchart illustrations and / or block diagrams, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, special-purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, generate instructions for implementing the flowchart... Figure 1 One or more processes and / or boxes Figure 1 A device that provides the functions specified in one or more boxes.

[0169] These computer program instructions may also be stored in a computer-readable storage medium that can direct a computer or other programmable data processing device to function in a particular manner, such that the instructions stored in the computer-readable storage medium produce an article of manufacture including instruction means, which are implemented in a process Figure 1 One or more processes and / or boxes Figure 1 The function specified in one or more boxes.

[0170] These computer program instructions may also be loaded onto a computer or other programmable data processing equipment to cause a series of operational steps to be performed on the computer or other programmable equipment to produce a computer-implemented process, thereby providing instructions that execute on the computer or other programmable equipment for implementing the process. Figure 1 One or more processes and / or boxes Figure 1 The steps of the function specified in one or more boxes.

[0171] In a typical configuration, a computing device includes one or more processors (CPU), input / output interfaces, network interfaces, and memory.

[0172] Memory may include non-persistent memory in computer-readable media, such as random access memory (RAM) and / or non-volatile memory, such as read-only memory (ROM) or flash RAM. Memory is an example of computer-readable media.

[0173] Computer-readable media includes both permanent and non-permanent, removable and non-removable media that can store information using any method or technology. Information can be computer-readable instructions, data structures, modules of programs, or other data. Examples of computer storage media include, but are not limited to, phase-change memory (PRAM), static random access memory (SRAM), dynamic random access memory (DRAM), other types of random access memory (RAM), read-only memory (ROM), electrically erasable programmable read-only memory (EEPROM), flash memory or other memory technologies, CD-ROM, digital versatile optical disc (DVD) or other optical storage, magnetic tape, magnetic disk storage or other magnetic storage devices, or any other non-transferable medium that can be used to store information accessible by a computing device. As defined herein, computer-readable media does not include transient computer-readable media, such as modulated data signals and carrier waves.

[0174] It should also be noted that the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0175] The above are merely embodiments of this application and are not intended to limit the scope of this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the scope of the claims of this application.

Claims

1. A cooking control method, characterized in that, include: Start the cooking function of the cooking appliance until it reaches the boiling stage; The temperature of the bottom of the inner pot of the cooking appliance is detected to reach the marked temperature value, wherein the marked temperature value is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is greater than or equal to 4°C. When the temperature at the bottom of the inner pot is detected to reach the marked temperature, the cooking stage begins. The temperature at the bottom of the inner pot is controlled to decrease, and the temperature at the side of the inner pot of the cooking appliance is controlled to rise for at least a portion of the time. The temperature at the bottom of the inner pot is controlled to be less than or equal to a first temperature value until the heat preservation stage begins. The first temperature value is the sum of the boiling point temperature and the second temperature margin value, and the second temperature margin value is less than or equal to 3°C.

2. The method according to claim 1, characterized in that, Controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise at the side of the inner pot of the cooking appliance for at least a portion of the time includes: The temperature at the bottom of the inner pot is controlled to decrease from the marked temperature value to the second temperature value, and the temperature at the side of the inner pot is controlled to increase from the third temperature value to the fourth temperature value for at least a portion of the time, wherein the third temperature value is less than the marked temperature value, and the fourth temperature value is greater than the second temperature value.

3. The method according to claim 2, characterized in that, The time it takes for the temperature at the bottom of the inner pot to drop from the marked temperature value to the second temperature value is controlled to be between 1 minute and 6 minutes, wherein the second temperature value is greater than or equal to the difference between the boiling point temperature and 10°C, and less than or equal to the sum of the boiling point temperature and 3°C. And / or, the time range for the temperature of the inner pot side to rise from the third temperature value to the fourth temperature value is controlled to be from 20 seconds to 5 minutes, wherein the fourth temperature value is greater than or equal to the sum of the boiling point temperature and 5°C, and less than or equal to the sum of the boiling point temperature and 30°C.

4. The method according to claim 1, characterized in that, Controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise at the side of the inner pot of the cooking appliance for at least a portion of the time includes: The temperature at the bottom of the inner pot is controlled to decrease, while the temperature at the side of the inner pot is controlled to increase until the heat preservation stage is entered.

5. The method according to claim 1, characterized in that, Controlling the temperature rise of the inner pot side of the cooking appliance for at least a portion of the time includes: The temperature on the side of the inner pot first rises and then falls until it enters the heat preservation stage; Alternatively, the temperature of the inner pot side can be controlled to rise first, and then maintained within a preset temperature range until the heat preservation stage is entered.

6. The method according to claim 1, characterized in that, The total duration of the rice-cooking stage is 2 to 40 minutes, and the duration of temperature rise on the side of the inner pot is greater than or equal to half of the total duration of the rice-cooking stage.

7. The method according to claim 1, characterized in that, Before controlling the temperature drop at the bottom of the inner pot and controlling the temperature rise at the side of the inner pot of the cooking appliance, the method further includes: Before the temperature at the bottom of the inner pot reaches the indicated temperature, the first heating component of the cooking appliance is controlled to heat during the boiling stage, and the second heating component of the cooking appliance is controlled not to heat. The first heating component is used to heat the bottom of the inner pot, and the second heating component is used to heat the side of the inner pot.

8. The method according to claim 1, characterized in that, After detecting that the temperature at the bottom of the inner pot has reached the indicated temperature, controlling the temperature at the bottom of the inner pot to decrease and controlling the temperature at the side of the inner pot of the cooking appliance to increase includes: After detecting that the temperature at the bottom of the inner pot has reached the marked temperature, the first heating component of the cooking appliance is controlled to stop heating, and the second heating component of the cooking appliance is controlled to start heating, wherein the first heating component is used to heat the bottom of the inner pot, and the second heating component is used to heat the side of the inner pot; Alternatively, after detecting that the temperature at the bottom of the inner pot has reached the marked temperature, the first heating component and the second heating component are controlled to heat.

9. The method according to claim 1, characterized in that, The method further includes: Before the temperature at the bottom of the inner pot reaches the marked temperature, the temperature of the heat preservation ring in the second heating component is controlled to be lower than the temperature of the side of the inner pot, wherein the second heating component is used to heat the side of the inner pot; After detecting that the temperature at the bottom of the inner pot has reached the marked temperature, the temperature of the insulation ring in the second heating component is controlled to rise, and the average temperature of the insulation ring during the temperature rise phase is controlled to be greater than the temperature of the side of the inner pot.

10. The method according to claim 1, characterized in that, Controlling the temperature drop at the bottom of the inner pot includes: Control the temperature at the bottom of the inner pot to decrease at a uniform rate; and / or control the temperature at the bottom of the inner pot to decrease at an accelerated rate; and / or control the temperature at the bottom of the inner pot to decrease at a decelerated rate; and / or control the temperature at the bottom of the inner pot to decrease in a stepwise manner; and / or control the temperature at the bottom of the inner pot to decrease in a fluctuating manner.

11. The method according to claim 1, characterized in that, Controlling the temperature rise of the inner pot side of the cooking appliance for at least a portion of the time includes: The temperature of the inner pot side portion is controlled to rise at a uniform rate; and / or, the temperature of the inner pot side portion is controlled to rise at an accelerated rate; and / or, the temperature of the inner pot side portion is controlled to rise at a decelerated rate; and / or, the temperature of the inner pot side portion is controlled to rise in a stepped manner; and / or, the temperature of the inner pot side portion is controlled to rise in a fluctuating manner.

12. The method according to claim 1, characterized in that, The rate at which the temperature at the bottom of the inner pot decreases is controlled to be between 0.2°C and 0.5°C per minute; and / or the rate at which the temperature at the side of the inner pot increases is controlled to be between 0.5°C and 2°C per minute.

13. The method according to claim 1, characterized in that, The temperature range for controlling the temperature drop at the bottom of the inner pot is: the difference between the boiling point temperature and 20°C to the sum of the boiling point temperature and 3°C; and / or, the temperature range for controlling the temperature rise at the side of the inner pot of the cooking appliance is: the sum of the boiling point temperature and 40°C.

14. The method according to claim 1, characterized in that, During the process of controlling the temperature of the bottom of the inner pot to decrease and controlling the temperature of the side of the inner pot of the cooking appliance to increase, the temperature of the side of the inner pot is controlled to be greater than the temperature of the bottom of the inner pot, wherein the temperature difference between the side of the inner pot and the bottom of the inner pot ranges from 1°C to 60°C.

15. A cooking utensil, characterized in that, include: Inner pot, outer pot, and lid; The first heating element is disposed at the bottom of the inner pot; A second heating component is disposed on the side of the inner pot and / or on the lid; A controller for cooking food contained in the inner pot using the cooking control method according to any one of claims 1 to 14.

16. An electronic device comprising a memory and a processor, characterized in that, The memory stores a computer program, and the processor is configured to execute the cooking control method according to any one of claims 1 to 14 through the computer program.

Images