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, performing a heating operation on food materials inside the cooking utensil until a boiling stage is reached; in the boiling stage, a first heating assembly is controlled to heat the bottom of an inner pot of the cooking utensil, and it is determined whether the temperature of the bottom of the inner pot of the cooking utensil reaches a preset temperature condition; the boiling stage comprises a first boiling stage and a second boiling stage, and the second boiling stage has a heating power greater than that of the first boiling stage; when the temperature of the bottom of the inner pot reaches the preset temperature condition, a second heating assembly is controlled to heat the side of the inner pot of the cooking utensil, and the temperature of the bottom of the inner pot is controlled to be less than or equal to a first preset temperature until the braising stage ends. 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 on the inner pot controls the temperature through the bottom to avoid sticking to the pot 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.

[0005] 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

[0006] The main purpose of this application is to provide a cooking control method, cooking appliance, and electronic device to solve the problem in the related art where cooking appliances with uncoated inner pots use bottom temperature control to prevent sticking, thus affecting the cooking effect and speed.

[0007] To achieve the above objectives, according to one aspect of this application, a cooking control method is provided. The method includes: activating the cooking function of a cooking appliance to heat the ingredients inside the appliance until a boiling stage is reached; during the boiling stage, controlling a first heating component to heat the bottom of the inner pot of the cooking appliance, and determining whether the temperature of the bottom of the inner pot reaches a preset temperature condition, wherein the boiling stage includes a first boiling stage and a second boiling stage performed sequentially, the heating power of the second boiling stage being greater than the heating power of the first boiling stage; when the temperature of the bottom of the inner pot reaches the preset temperature condition, controlling a second heating component to heat the side of the inner pot of the cooking appliance, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature, until the rice-cooking stage ends, wherein the first preset temperature is the sum of the boiling point temperature and a first temperature margin value, the first temperature margin value being less than or equal to 3°C. By first heating with low power during the boiling stage to prevent overflow, and then heating with high power to ensure the food is fully cooked, the second heating element is controlled to heat the side of the inner pot of the cooking appliance after the temperature at the bottom of the inner pot reaches the preset temperature condition, and the temperature at the bottom of the inner pot is controlled. This achieves the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking.

[0008] Optionally, during the boiling stage, controlling the first heating component to heat the bottom of the inner pot of the cooking appliance and determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition includes: during the first boiling stage, controlling the first heating component to perform a heating operation at a first power and maintaining the temperature of the bottom of the inner pot below a marked temperature until a first preset time is reached, then entering the second boiling stage; during the second boiling stage, controlling the first heating component to perform a heating operation at a second power and performing the step of determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition, wherein the second power is greater than the first power. By first heating at a low power during the boiling stage to evaporate most of the water and prevent overflow, and then heating at a high power, the food is fully cooked. Performing the step of determining whether the temperature of the bottom of the inner pot has reached the preset temperature condition during the high-power heating process allows for efficient determination of whether the temperature of the bottom of the inner pot has reached the preset temperature condition, avoiding the waste of computational resources caused by starting the determination during the first boiling stage.

[0009] Optionally, the first power ranges from 150W to 1000W, and / or the second power ranges from 200W to 1500W, and / or the first preset duration ranges from 4 minutes to 10 minutes, and / or the marked temperature is the sum of the boiling point temperature and the second temperature margin value, where the second temperature margin value is greater than or equal to 4℃. During the first boiling stage, the temperature at the bottom of the inner pot is kept below the marked temperature to prevent the boiling temperature from becoming too high and to avoid overflow. Once the first boiling stage has lasted 4 to 10 minutes, the second boiling stage begins. The second power in the second boiling stage is greater than the first power in the first boiling stage, making the temperature change in the second boiling stage more pronounced. This allows for a more accurate determination of whether the temperature at the bottom of the inner pot has reached the preset temperature condition, and also avoids wasting computational resources by starting the determination during the first boiling stage.

[0010] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining whether the temperature of the bottom of the inner pot has reached the marked temperature during the second boiling stage, wherein the marked temperature 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 4°C; if the temperature of the bottom of the inner pot reaches the marked temperature, it is determined that the temperature of the bottom of the inner pot has reached the preset temperature condition. The marked temperature is set based on the principle that the temperature of the bottom of the inner pot will rise when the water is dry. By detecting the marked temperature value, the critical moment when the bottom of the inner pot is about to reach the dry state during the cooking process can be captured, laying the foundation for avoiding overheating and sticking.

[0011] Optionally, determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining whether the duration of the second boiling stage has reached a second preset time, wherein the second preset time ranges from 2 minutes to 10 minutes; if the duration of the second boiling stage has reached the second preset time, it is determined that the temperature of the bottom of the inner pot has reached the preset temperature condition. By detecting whether the duration of the second boiling stage has reached the second preset time to determine whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition, the difficulty of capturing the critical moment when the bottom of the inner pot is about to dry out during the cooking process is reduced, laying the foundation for avoiding overheating and sticking.

[0012] Optionally, heating the food inside the cooking appliance until it reaches the boiling stage includes: during the water absorption stage, controlling at least one of the first and second heating components of the cooking appliance to perform a heating operation until it reaches the heating up stage; and during the heating up stage, controlling at least one of the first and second heating components of the cooking appliance to perform a heating operation until it reaches the boiling stage. The choice of heating component for the water absorption and heating up stages can be flexibly determined according to the cooking function mode, balancing the cooking efficiency and effect of the water absorption and heating up stages.

[0013] Optionally, during the water absorption phase, controlling at least one of the first and second heating components of the cooking appliance to perform a heating operation includes: controlling the first heating component to perform a heating operation at a third power until the temperature of the bottom of the inner pot reaches a second preset temperature, wherein the second preset temperature is lower than the first preset temperature; controlling the second heating component to perform a heating operation at a fourth power until the temperature of the side of the inner pot reaches the second preset temperature; maintaining the temperature of the bottom and side of the inner pot within a first temperature range until a third preset time is reached, thus entering the heating phase. By controlling the operation of the first and second heating components during the water absorption phase, uniform water absorption is achieved, and the temperature of the bottom and side of the inner pot is controlled, avoiding the impact of high-temperature water absorption on the cooking effect.

[0014] Optionally, the second preset temperature range is 35℃ to 85℃, and / or the first temperature range is 35℃ to 85℃, and / or the third power range is 200W to 2500W, and / or the fourth power range is 200W to 2000W, and / or the third preset time is determined according to the cooking function and the type of ingredients, and the third preset time ranges from 1 minute to 50 minutes. By controlling the temperature of the bottom and sides of the inner pot at 35℃ to 85℃ during the water absorption stage, and controlling the heating power range of the sides of the inner pot to be close to that of the bottom of the inner pot, the purpose of uniform water absorption is achieved.

[0015] Optionally, during the heating phase, controlling at least one of the first and second heating components of the cooking appliance to perform a heating operation includes: controlling the first heating component to perform a heating operation at a fifth power, controlling the second heating component to perform a heating operation at a sixth power, and maintaining the temperature of the bottom of the inner pot higher than the temperature of the side of the inner pot of the cooking appliance until boiling is detected, thus entering the boiling phase. By controlling the operation of the first and second heating components during the heating phase, the heating efficiency is improved, and the temperature of the bottom of the inner pot is controlled to be higher than the temperature of the side of the inner pot, avoiding overheating of the side and uneven cooking.

[0016] Optionally, during the heating phase, the temperature difference between the bottom and sides of the inner pot ranges from 5°C to 15°C, and / or the fifth power ranges from 200W to 2500W, and / or the sixth power ranges from 100W to 1000W. By controlling the sixth power of the second heating component to be less than the fifth heating power of the first heating component during the heating phase, and by maintaining the temperature difference between the bottom and sides of the inner pot at an appropriate level, heating efficiency can be improved while avoiding overheating of the sides.

[0017] Optionally, at least one of the fifth and sixth power levels decreases as the temperature rises, thereby preventing the pot from overflowing.

[0018] Optionally, controlling the second heating element to heat the side of the inner pot of the cooking appliance and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature until the end of the rice-cooking stage includes: controlling the second heating element to perform heating operation at a seventh power; maintaining the temperature of the side of the inner pot within a second temperature range and maintaining the temperature of the bottom of the inner pot less than or equal to the first preset temperature until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature. By controlling the heating of the second heating element during the rice-cooking stage and controlling the heating power and temperature of the side and bottom of the inner pot, the effect of preventing rice from sticking to the pot is achieved.

[0019] Optionally, controlling the second heating component to heat the side of the inner pot of the cooking appliance and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature until the end of the rice-cooking stage includes: controlling the second heating component to perform a heating operation at a seventh power, and controlling the first heating component to perform a heating operation at an eighth power; maintaining the temperature of the side of the inner pot within a second temperature range, maintaining the temperature of the side of the inner pot above the temperature of the bottom of the inner pot, and maintaining the temperature of the bottom of the inner pot less than or equal to the first preset temperature, until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature, and the eighth power is less than the seventh power. By controlling the heating of the first and second heating components during the rice-cooking stage, and controlling the heating power and temperature of the side and bottom of the inner pot, cooking efficiency can be improved while preventing sticking.

[0020] Optionally, the second temperature range is from the boiling point to the boiling point plus 40°C, and / or the seventh power range is from 100W to 2000W, and / or the eighth power range is from 0W to 500W, and / or the fourth preset time range is from 4 minutes to 15 minutes. Maintaining the temperature of the inner pot side at the boiling point to the boiling point plus 40°C promotes moisture balance inside and outside the rice, enhancing the uniformity of heating. Setting the eighth power of the first heating element to be lower than the seventh power of the second heating element and controlling the cooking time improves cooking efficiency while preventing sticking.

[0021] Optionally, the temperature of the inner pot's side surface is measured using either a non-contact or contact detection device. This measurement obtains the temperature of the inner pot's side surface by measuring the temperature of the inner pot's inner wall using either a non-contact or contact detection device, and then determining the temperature of the inner pot's inner wall based on the temperature of the outer wall, the pot's material, and its thickness. The temperature of the inner pot's bottom surface is measured using either a non-contact or contact detection device. This measurement obtains the temperature of the inner pot's bottom surface by measuring the temperature of the inner pot's inner wall using either a non-contact or contact detection device, and then determining the temperature of the inner pot's inner wall based on the temperature of the outer wall, the pot's material, and its thickness. By introducing diverse temperature measuring devices to directly or indirectly measure the temperature of the inner pot's side or bottom surface, a foundation is laid for flexible temperature control during the cooking process.

[0022] 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.

[0023] 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

[0024] 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:

[0025] Figure 1 This is a schematic diagram of a cooking appliance according to an embodiment of this application;

[0026] Figure 2 This is a schematic diagram of the inner pot of a cooking appliance according to an embodiment of this application;

[0027] Figure 3 This is a flowchart of a cooking control method according to an embodiment of this application;

[0028] Figure 4 It is a cooking curve diagram of an optional cooking control method provided according to an embodiment of this application;

[0029] Figure 5This is a schematic diagram of a cooking control device according to an embodiment of this application;

[0030] Figure 6 This is a structural block diagram of an electronic device according to an embodiment of this application. Detailed Implementation

[0031] 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.

[0032] 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.

[0033] 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.

[0034] 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, this system has interfaces with 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 process. 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.

[0035] 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 release into the water, forming a starch solution. In the initial 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 suspended in the mixed solution, while a small portion settles on the surface of the inner pot (in a non-stick state).

[0036] 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.

[0037] 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.

[0038] 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.

[0039] 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.

[0040] Example 1

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

[0042] Figure 1 This is a schematic diagram of a cooking appliance 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 second heating element 42 primarily controls the temperature rise of the side of the inner pot 20 during the simmering stage of the cooking process. Since starch does not easily accumulate on the side of the inner pot 20, heating the side during the simmering stage provides supplementary heating to prevent sticking and improves heating uniformity, thus enhancing the texture. It should be noted that the second heating element 42 is located at the top of the inner pot 20 and can also heat the side of the inner pot 20.

[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, so as to realize dynamic temperature control of the bottom and side of the inner pot 20, thereby solving the problem in the related art that cooking utensils with no coating on the inner pot 20 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 appliance 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 according to an embodiment of this application. Figure 3 As shown, the method includes the following steps:

[0060] Step S302: Start the cooking function of the cooking appliance to heat the ingredients inside 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 begins to work. The ingredients inside the appliance can be water and rice, which are then heated. After a water absorption phase and a heating phase, the water temperature gradually rises as the heat increases until boiling is detected, indicating that the temperature inside the pot has reached the boiling point and the appliance has entered the boiling stage. The boiling point temperature varies depending on altitude, ranging from 90℃ to 100℃. For example, the boiling point temperature is 100℃ in plains areas, and decreases by 1℃ for every 300 meters increase in altitude.

[0063] Step S304: During the boiling stage, the first heating component 41 is controlled to heat the bottom 21 of the inner pot of the cooking appliance, and it is determined whether the temperature of the bottom 21 of the inner pot of the cooking appliance reaches the preset temperature condition. The boiling stage includes a first boiling stage and a second boiling stage that are carried out in sequence. The heating power of the second boiling stage is greater than that of the first boiling stage.

[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. This temperature 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 calculated based on the material and thickness of the inner pot 20. The temperature of the bottom 21 of the inner pot can be the temperature of a single measurement or the average temperature measured over a period of time to reduce the error of a single measurement. If the time period is too long, the temperature change will be too small; if it is too short, the temperature measurement will be inaccurate. The range of this time period can be from 0 seconds to 60 seconds, for example, 10 seconds.

[0065] The boiling stage includes a first boiling stage and a second boiling stage, performed sequentially. The first boiling stage evaporates most of the water, using relatively low heating power to gently raise the temperature inside the inner pot 20 and prevent overflow. The second boiling stage uses high-power heating to ensure the food is fully cooked, improving the cooking effect. The temperature of the bottom 21 of the inner pot can be detected during the second boiling stage to determine if it has reached the preset temperature. Because most of the water has been evaporated and the heating power is greater in the second boiling stage, the bottom 21 of the inner pot experiences a more noticeable temperature change, allowing for more accurate detection of whether the temperature of the bottom 21 of the inner pot has reached the preset temperature.

[0066] The preset temperature condition is the critical temperature at which the bottom 21 of the inner pot will reach a state where the water evaporates during the cooking process. The preset temperature condition can be represented by a preset temperature value; when the temperature of the bottom 21 of the inner pot reaches the preset temperature value, the preset temperature condition has been met. Alternatively, the preset temperature condition can be represented by the time required for the bottom 21 of the inner pot to reach a state where the water evaporates during the boiling stage; when the boiling stage reaches this time, the preset temperature condition has been met.

[0067] Step S306: When the temperature of the bottom 21 of the inner pot reaches the preset temperature condition, control the second heating component 42 to heat the side 24 of the inner pot of the cooking appliance, and control the temperature of the bottom 21 of the inner pot to be less than or equal to the first preset temperature until the rice cooking stage ends. The first preset temperature is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

[0068] 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. This temperature can be directly measured by a temperature sensor, or the side temperature of the outer wall of the inner pot 20 can be measured and then calculated based on the material and thickness of the inner pot 20. The temperature of the inner pot side 24 can be the temperature of a single measurement or the temperature over a period of time to reduce the error of a single measurement. If the time period is too long, the temperature change will be too small; if it is too short, the temperature measurement will be inaccurate. The range of this time period can be from 0 seconds to 60 seconds, for example, 10 seconds.

[0069] When the temperature of the bottom 21 of the inner pot reaches the preset temperature, it indicates that the bottom 21 of the inner pot is about to dry out. Since the bottom 21 of the inner pot is prone to starch deposition, overheating after it dries out can easily cause sticking. After the food at the bottom 21 of the inner pot has dried out, the second heating component 42 of the cooking appliance heats the side 24 of the inner pot. Since the side 24 of the inner pot is less prone to starch deposition, heating the side 24 of the inner pot by the second heating component 42 will not cause overheating and sticking. Moreover, supplementary heating can improve the overall uniformity of the rice. Compared with related technologies that only heat the bottom and keep the temperature of the bottom 21 of the inner pot below the boiling point for a long time, this improves the taste of the rice and increases cooking efficiency.

[0070] It should be noted that after the bottom 21 of the inner pot is dried out, the second heating component 42 of the cooking appliance is mainly controlled to heat the side 24 of the inner pot. However, the first heating component 41 can also be controlled to heat the bottom 21 of the inner pot. Considering that sediment easily accumulates on the bottom 21 of the inner pot, and there is a risk of sticking if it is overheated, the temperature of the bottom 21 of the inner pot needs to be controlled so that its temperature is 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 bottom 21 of the inner pot is 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 bottom 21 of the inner pot, thereby keeping the starch adhesive in a moist state and preventing sticking. For example, the first temperature value can be selected from either 101°C or 102°C.

[0071] In addition, it should be noted that even after the bottom 21 of the inner pot has dried up, if only the second heating component 42 of the cooking appliance is controlled to heat the side 24 of the inner pot, the heat will be conducted during the temperature rise of the side 24 of the inner pot. If the heat conduction causes the temperature of the bottom 21 of the inner pot to become too hot, there is still a risk of sticking. Therefore, it is also necessary to control the temperature of the bottom 21 of the inner pot so that its temperature is less than or equal to the first temperature value.

[0072] The cooking control method provided in this application embodiment heats the food inside the cooking appliance by activating its cooking function until it reaches the boiling stage. During the boiling stage, the first heating component 41 heats the bottom 21 of the inner pot of the cooking appliance, and it is determined whether the temperature of the bottom 21 of the inner pot reaches a preset temperature condition. The boiling stage includes a first boiling stage and a second boiling stage, with the heating power of the second boiling stage being greater than that of the first boiling stage. When the temperature of the bottom 21 of the inner pot reaches the preset temperature condition, the second heating component 42 heats the side 24 of the inner pot of the cooking appliance, and the temperature of the bottom 21 of the inner pot is controlled to be less than or equal to a first preset temperature until the rice-cooking stage ends. The first preset temperature is the sum of the boiling point temperature and a first temperature margin value, which is less than or equal to 3°C. This method solves the problem in related technologies where cooking appliances with uncoated inner pots (20) use bottom temperature control to prevent sticking, thus affecting cooking results and speed. By first heating with low power during the boiling stage to prevent overflow, and then heating with high power to ensure that the food is fully cooked, the second heating component 42 is controlled to heat the side 24 of the inner pot of the cooking appliance after the temperature of the bottom 21 of the inner pot reaches the preset temperature condition, and the temperature of the bottom 21 of the inner pot is controlled, thereby achieving the effect of improving the overall uniformity of rice and increasing cooking efficiency while preventing sticking to the pot.

[0073] Optionally, in the cooking control method provided in this application embodiment, during the boiling stage, controlling the first heating component 41 to heat the bottom 21 of the inner pot of the cooking appliance and determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance reaches the preset temperature condition includes: during the first boiling stage, controlling the first heating component 41 to perform a heating operation according to a first power and keeping the temperature of the bottom 21 of the inner pot below the marked temperature until a first preset time is reached, and entering the second boiling stage; during the second boiling stage, controlling the first heating component 41 to perform a heating operation according to a second power and performing the step of determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance reaches the preset temperature condition, wherein the second power is greater than the first power.

[0074] The first boiling stage is used to evaporate most of the water. The first boiling stage controls the first heating component 41 to perform a heating operation on the bottom 21 of the inner pot with a first power. The first power is set to a relatively low heating power to gently increase the temperature inside the pot, accelerate the evaporation of water on the surface of the food, and enable the food inside the pot to be heated evenly.

[0075] The first preset duration indicates the transition point between the first boiling stage and the second boiling stage. When the boiling duration reaches the first preset duration, the second boiling stage begins. In the second boiling stage, the first heating component 41 is controlled to perform heating operations at a higher second power to maintain or increase the temperature and promote further evaporation of moisture.

[0076] During the second boiling stage, it is determined whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition. Since most of the water has been evaporated during the second boiling stage, and the second power is greater than the first power, the bottom 21 of the inner pot can produce a more obvious temperature change during the second boiling stage, thereby accurately and efficiently determining whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0077] This embodiment first heats the food at a low power during the boiling stage to evaporate most of the water and prevent overflow, and then heats it at a high power to ensure that the food is fully cooked. During the high-power heating process, a step is performed to determine whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition. This can efficiently determine whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, avoiding the waste of computing resources caused by starting the determination in the first boiling stage.

[0078] Optionally, in the cooking control method provided in the embodiments of this application, the range of the first power is 150W to 1000W, and / or the range of the second power is 200W to 1500W, and / or the range of the first preset time is 4 minutes to 10 minutes, and / or the marked temperature is the sum of the boiling point temperature and the second temperature margin value, wherein the second temperature margin value is greater than or equal to 4°C.

[0079] The first power refers to the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the first boiling stage. The range of the first power is set from 150W to 1000W, with an selectable range of 200W to 600W. For example, the first power can be selected from 300W, 400W, and 500W. The first power can be set according to the amount of rice in the inner pot 20. A lower first power is set when the amount of rice is small to prevent overheating, while a higher first power is set when the amount of rice is large to ensure efficient evaporation of moisture and uniform heating of the food.

[0080] The second power refers to the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the second boiling stage. The range of the second power is set from 200W to 1500W, with an selectable range of 300W to 800W. For example, the second power can be selected from 400W, 500W, 600W, and 700W. The second power can be set according to the amount of rice in the inner pot 20. A lower second power is set when the amount of rice is small to prevent overheating, while a higher second power is set when the amount of rice is large to ensure efficient evaporation of moisture and even heating of the food.

[0081] The first preset duration is less than the total boiling stage duration, and can be half of the total boiling stage duration. The first preset duration is set between 4 and 10 minutes, that is, greater than or equal to 4 minutes and less than or equal to 10 minutes. For example, one of 5 minutes, 6 minutes, 7 minutes, 8 minutes, and 9 minutes can be selected.

[0082] With a boiling point of 100℃, the indicated temperature is greater than or equal to 104℃ and less than or equal to 140℃. For example, one of 110℃, 115℃, 120℃, 125℃, 130℃, or 135℃ can be selected. During the first boiling stage, the temperature of the bottom 21 of the inner pot should be kept below the indicated temperature to avoid the boiling temperature from becoming too high and to prevent overflow.

[0083] In this embodiment, during the first boiling stage, the temperature of the bottom 21 of the inner pot is kept below the marked temperature to avoid the boiling temperature from becoming too high and to prevent overflow. After the first boiling stage lasts for 4 to 10 minutes, the second boiling stage begins. The second power of the second boiling stage is greater than the first power of the first boiling stage, making the temperature change in the second boiling stage more obvious. This allows for a more accurate determination of whether the temperature of the bottom 21 of the inner pot has reached the preset temperature condition, and also avoids the waste of computing resources caused by starting the determination in the first boiling stage.

[0084] Optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition includes: determining whether the temperature of the bottom 21 of the inner pot has reached the marked temperature during the second boiling stage, wherein the marked temperature 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 4°C; if the temperature of the bottom 21 of the inner pot reaches the marked temperature, determining that the temperature of the bottom 21 of the inner pot has reached the preset temperature condition.

[0085] The second boiling stage, also known as the later stage of boiling, involves detecting whether the temperature of the bottom 21 of the inner pot has reached a preset marked temperature value. This marked temperature is used to capture the critical moment when the bottom 21 of the inner pot is about to dry out during cooking. 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 is dry, and the marked temperature value is the sum of the boiling point temperature and the first temperature margin value.

[0086] 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℃, the temperature of the bottom 21 of the inner pot during boiling will be greater than or equal to 101℃. 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℃. 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℃ needs to be detected, and the first temperature margin value is greater than or equal to 4℃. Therefore, the indicated temperature is greater than or equal to the boiling point + 4℃. The maximum indicated temperature can be the sum of the boiling point and 40℃. 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℃. Whether or not food sticks to the pan is the result of the combined effects 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 subsequent cooking. This is because the inner surface of the bottom 21 of the inner pot will not remain at the marked temperature for an extended period. Consequently, a brief period of "high temperature (marked temperature)" on the inner surface of the bottom 21 of the inner pot will not immediately cause the moisture in the starch adhesive to evaporate rapidly, nor will it lead to food sticking. For example, with a boiling point of 100°C, the marked temperature can be greater than or equal to 104°C and less than or equal to 140°C. For instance, one of the following temperatures can be selected: 110°C, 115°C, 120°C, 125°C, 130°C, or 135°C.

[0087] This embodiment can capture the critical moment when the bottom 21 of the inner pot is about to dry out during the cooking process by detecting the temperature value of the indicator, laying the foundation for avoiding overheating and sticking to the pot.

[0088] Figure 4 This is a cooking curve diagram of an optional cooking control method provided according to an embodiment of this application, such as... Figure 4 As shown, the cooking function is a rice cooking function. The first heating component 41 includes a bottom heating component Pa, and the second heating component 42 includes a side heating component Pb and a top heating component Pc. The cooking stages include a water absorption stage, a heating cooking stage, a boiling stage (including a boiling maintenance stage A and a boiling maintenance stage B), a rice simmering stage, and a heat preservation stage.

[0089] During the water absorption and heating stages, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate to achieve heating until boiling is detected, entering the boiling maintenance stage A. In the boiling maintenance stage A, the bottom heating element Pa is controlled to operate at power P0. At least one of the side heating elements Pb and the top heating element Pc can be controlled to operate, or neither can operate. After a period of time, the bottom heating element Pa heats the bottom 21 of the inner pot at power P1 (greater than P0), entering the boiling maintenance stage B. In the boiling maintenance stage B, the temperature of the bottom 21 of the inner pot (i.e., the temperature of the inner bottom of the inner pot 20) is detected to have reached a critical point (i.e., the marked temperature). If the temperature of the bottom 21 of the inner pot reaches the critical point, the side heating element Pb can be controlled to operate at power P2, and the top heating element Pc can be controlled to operate (or not operate), until the rice cooking stage begins. During the rice-cooking stage, the side heating element Pb is controlled to operate at power P3, and the bottom heating element Pa and the top heating element Pc are controlled to operate or not operate, until the heat preservation stage begins. During the heat preservation stage, at least one of the bottom heating element Pa, the side heating element Pb, and the top heating element Pc is controlled to operate, or none of them may operate, until the user opens the lid to eat.

[0090] from Figure 4 As can be seen, before the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is greater than or equal to the temperature of the side 24 of the inner pot. After the temperature of the bottom 21 of the inner pot reaches the critical point, the temperature of the bottom 21 of the inner pot is less than or equal to the temperature of the side 24 of the inner pot, thus avoiding the bottom 21 of the inner pot from overheating and sticking to the pot in the later stage of cooking.

[0091] Optionally, in the cooking control method provided in this application embodiment, determining whether the temperature of the bottom 21 of the inner pot of the cooking appliance reaches the preset temperature condition includes: determining whether the duration of the second boiling stage reaches the second preset duration, wherein the range of the second preset duration is 2 minutes to 10 minutes; if the duration of the second boiling stage reaches the second preset duration, determining that the temperature of the bottom 21 of the inner pot reaches the preset temperature condition.

[0092] The second preset time is the time required from boiling to the bottom 21 of the inner pot drying out under the current food quantity and heating power configuration. This time is set within a range of 2 to 10 minutes, that is, greater than or equal to 2 minutes and less than or equal to 10 minutes, which can cover the time required for the bottom 21 of the inner pot to dry out under different food quantities and heating power. For example, the first preset time can be selected from 4 minutes, 6 minutes, and 8 minutes.

[0093] This embodiment determines whether the temperature of the bottom 21 of the inner pot of the cooking appliance has reached the preset temperature condition by detecting whether the duration of the second boiling stage reaches the second preset time. This reduces the difficulty of capturing the critical moment when the bottom 21 of the inner pot is about to dry up during the cooking process, and lays the foundation for avoiding overheating and sticking to the pot.

[0094] Optionally, in the cooking control method provided in this application embodiment, performing a heating operation on the food inside the cooking appliance until entering the boiling stage includes: in the water absorption stage, controlling at least one of the first heating component 41 and the second heating component 42 of the cooking appliance to perform a heating operation until entering the heating stage; in the heating stage, controlling at least one of the first heating component 41 and the second heating component 42 of the cooking appliance to perform a heating operation until entering the boiling stage.

[0095] The goal of the water absorption stage is to ensure that the ingredients can absorb water evenly, while preventing excessive water absorption from affecting the texture of the ingredients. Depending on the cooking needs, at least one of the second heating component 42 or the first heating component 41 is controlled to perform a heating operation during the water absorption stage.

[0096] For example, the cooking function is to cook rice. In the quick rice cooking mode, the first heating component 41 is controlled to heat, or the second heating component 42 and the first heating component 41 are controlled to heat, which improves the efficiency of water absorption. In the timed rice cooking mode, the second heating component 42 can be controlled to heat, allowing the food to absorb water slowly, which helps to maintain the texture of the food.

[0097] The goal of the heating phase is to rapidly increase the temperature and pressure inside the inner pot 20 to achieve the high-pressure environment required for pressure cooking. With the completion of the water absorption phase, the heating phase begins, and at least one of the second heating element 42 and the first heating element 41 is controlled to perform heating operations according to the cooking requirements.

[0098] For example, the first heating component 41 is controlled to heat the bottom 21 of the inner pot to provide sufficient heat for temperature and pressure increase. At the same time, the second heating component 42 can also be activated in a timely manner to heat the side 24 of the inner pot to ensure that the food is heated evenly and to accelerate the rise in temperature and pressure.

[0099] This embodiment can flexibly determine which heating component to use for heating in the water absorption stage and the heating stage according to the cooking function mode, so as to balance the cooking efficiency and cooking effect in the water absorption stage and the heating stage.

[0100] Optionally, in the cooking control method provided in this application embodiment, during the water absorption stage, controlling at least one of the first heating component 41 and the second heating component 42 of the cooking appliance to perform a heating operation includes: controlling the first heating component 41 to perform a heating operation at a third power until the temperature of the bottom 21 of the inner pot reaches a second preset temperature, wherein the second preset temperature is lower than the first preset temperature; controlling the second heating component 42 to perform a heating operation at a fourth power until the temperature of the side portion 24 of the inner pot of the cooking appliance reaches the second preset temperature; maintaining the temperature of the bottom 21 of the inner pot and the temperature of the side portion 24 of the inner pot within a first temperature range until a third preset duration is reached, thus entering the heating stage.

[0101] For example, during the water absorption stage, the first heating component 41 is activated and heated at a third power (a lower power can be selected to ensure gentle heating) until the temperature of the bottom 21 of the inner pot reaches a second preset temperature. The second preset temperature can be selected from a lower temperature range to avoid overheating of the bottom 21 of the inner pot, which could cause water to evaporate too quickly or local food to become gelatinous, while promoting even water absorption.

[0102] During the water absorption stage, the second heating component 42 can be activated to heat the inner pot at the fourth power until the temperature of the inner pot side 24 also reaches the second preset temperature. Heating the inner pot side 24 ensures a uniform overall temperature and prevents the temperature of the inner pot side 24 from being too low, which would affect the uniformity of water absorption. The fourth power setting is coordinated with the third power to maintain the temperature gradient of the inner pot and promote the even distribution of water from the bottom to the sides.

[0103] After the bottom 21 and sides 24 of the inner pot reach the second preset temperature, the temperature of these two areas is maintained within the first temperature range until the third preset time is reached. The range of the third preset time is adjusted according to the amount of food. By precisely controlling the heating time, the food is ensured to fully absorb water while avoiding overheating, smoothly transitioning to the heating stage.

[0104] This embodiment achieves uniform water absorption by controlling the operation of the first heating component 41 and the second heating component 42 during the water absorption stage, and controls the temperature of the bottom 21 and the side 24 of the inner pot, thus avoiding the impact of high-temperature water absorption on the cooking effect.

[0105] Optionally, in the cooking control method provided in the embodiments of this application, the second preset temperature range is 35°C to 85°C, and / or the first temperature range is 35°C to 85°C, and / or the third power range is 200W to 2500W, and / or the fourth power range is 200W to 2000W, and / or the third preset time is determined according to the cooking function and the type of ingredients, and the third preset time ranges from 1 minute to 50 minutes.

[0106] At the start of the water absorption phase, the first heating element 41 operates at a third power until the temperature of the bottom 21 of the inner pot reaches the second preset temperature. The third power is set between 200W and 2500W, and can be selected from 500W, 1000W, 1500W, and 2000W. For example, a value in the higher middle range, such as 2000W, can be selected to ensure that the bottom 21 of the inner pot is heated gently and effectively, promoting even water absorption by the rice grains. The second preset temperature is set between 35℃ and 85℃ to enhance the water absorption capacity of the rice without causing premature gelatinization of the outer layer of the food due to excessively high temperatures. For example, one of 40℃, 50℃, 60℃, 70℃, and 80℃ can be selected.

[0107] The second heating element 42 performs heating operation according to the fourth power, so that the temperature of the inner pot side 24 also reaches the second preset temperature. The fourth power is set in the range of 200W to 2000W, and can be selected from 500W, 1000W, and 1500W. It can be selected between the lower end and the middle end. For example, 500W can be selected. This ensures that the temperature of the inner pot side 24 and the inner pot bottom 21 rises synchronously, and also avoids the temperature of the inner pot side 24 rising too early and damaging the food structure.

[0108] The temperature of the bottom 21 and the side 24 of the inner pot reaches the second preset temperature, and the temperature of these two areas is maintained together within the first temperature range (set to 35℃ to 85℃) until the third preset time is reached, at which point the heating phase begins. The setting of the third preset time depends on the specific cooking function and the amount of ingredients, and its range is from 1 minute to 50 minutes, depending on the amount of ingredients and the expected cooking effect. For example, one can choose one of 10 minutes, 20 minutes, 30 minutes, or 40 minutes.

[0109] In this embodiment, by controlling the temperature of the bottom 21 and the side 24 of the inner pot to be between 35°C and 85°C during the water absorption stage, and by controlling the heating power range of the side 24 of the inner pot to be close to that of the bottom 21 of the inner pot, the purpose of uniform water absorption is achieved.

[0110] Optionally, in the cooking control method provided in the embodiments of this application, during the heating stage, controlling at least one of the first heating component 41 and the second heating component 42 of the cooking appliance to perform a heating operation includes: controlling the first heating component 41 to perform a heating operation at a fifth power, controlling the second heating component 42 to perform a heating operation at a sixth power, and maintaining the temperature of the bottom 21 of the inner pot higher than the temperature of the side 24 of the inner pot of the cooking appliance until boiling is detected and the boiling stage is entered.

[0111] During the heating phase, the first heating component 41 performs heating operation with the fifth power. As the temperature gradually increases, the magnitude of the fifth power can be dynamically adjusted to prevent the temperature of the bottom 21 of the inner pot from rising excessively and to avoid overflow.

[0112] The second heating element 42 performs the heating task at the sixth power, promoting the temperature rise of the small amount of starch sedimentation zone on the side 24 of the inner pot at a gentle heating rate. During this stage, the temperature of the bottom 21 of the inner pot and the temperature of the side 24 of the inner pot are continuously monitored to ensure that the temperature of the bottom 21 of the inner pot is higher than that of the side 24 of the inner pot, so as to avoid heat concentration and uneven distribution of food in the side 24 of the inner pot.

[0113] The final step in the heating phase is water boiling detection. Once the water in the inner pot starts to boil, the heating phase is considered complete, and the cooking process automatically transitions to the boiling phase.

[0114] This embodiment improves heating efficiency by controlling the operation of the first heating component 41 and the second heating component 42 during the heating stage, and controls the temperature of the bottom 21 of the inner pot to be greater than the temperature of the side 24 of the inner pot, thus avoiding overheating of the side and uneven cooking.

[0115] Optionally, in the cooking control method provided in the embodiments of this application, during the heating stage, the temperature difference between the bottom 21 of the inner pot and the side 24 of the inner pot ranges from 5°C to 15°C, and / or the fifth power ranges from 200W to 2500W, and / or the sixth power ranges from 100W to 1000W.

[0116] During the heating phase, ensure that there is a certain temperature difference between the bottom 21 of the inner pot and the side 24 of the inner pot, which is set to a range of 5°C to 15°C. For example, 10°C can be selected to promote the even heating of the food in the pot, especially rice. This allows the starch sedimentation zone (bottom 21 of the inner pot) to gelatinize quickly at a higher temperature, while the surrounding area (side 24 of the inner pot) can be cooked gradually in a milder environment, avoiding the problem of the outside being cooked while the inside is raw.

[0117] During the heating phase, the fifth power of the first heating component 41 is set between 200W and 2500W, which can cover most heating needs. A more efficient power range, such as 800W to 1500W, can be used to improve heating efficiency. For example, one of 100W or 1300W can be selected.

[0118] The second heating component 42 adopts a relatively gentle heating method. The sixth power range is set from 100W to 1000W, and the selectable range is from 300W to 500W. For example, one of 400W and 450W can be selected. Heating the inner pot side 24 can assist the heating of the inner pot bottom 21 and jointly increase the overall temperature of the inner pot 20, but will not cause the temperature of the inner pot side 24 to exceed that of the inner pot bottom 21, thereby destroying the heating uniformity of the food.

[0119] In this embodiment, by controlling the sixth power of the second heating component 42 to be less than the fifth heating power of the first heating component 41 during the heating stage, and by controlling the temperature difference between the bottom 21 of the inner pot and the side 24 of the inner pot to be maintained at an appropriate level, the heating efficiency can be improved while avoiding overheating of the side 24 of the inner pot.

[0120] Optionally, in the cooking control method provided in this application embodiment, at least one of the fifth power and the sixth power decreases as the temperature rises. Compared with constant power heating, this can prevent the food from overflowing.

[0121] Optionally, in the cooking control method provided in this application embodiment, controlling the second heating component 42 to heat the inner pot side 24 of the cooking appliance and controlling the temperature of the bottom 21 of the inner pot to be less than or equal to the first preset temperature until the end of the rice cooking stage includes: controlling the second heating component 42 to perform a heating operation according to the seventh power; maintaining the temperature of the inner pot side 24 of the cooking appliance in a second temperature range and maintaining the temperature of the bottom 21 of the inner pot to be less than or equal to the first preset temperature until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature.

[0122] For example, when the temperature of the bottom 21 of the inner pot is detected to reach the preset temperature condition, it means that the bottom 21 of the inner pot is about to reach the water-dry state. Since the bottom 21 of the inner pot is prone to starch deposition, it is easy to stick to the pot if it is overheated after reaching the water-dry state. After the food at the bottom 21 of the inner pot reaches the water-dry state, the second heating component 42, which mainly controls the cooking appliance, heats the side 24 of the inner pot with the seventh power. Since the side 24 of the inner pot is not prone to starch deposition, it will not overheat and cause sticking.

[0123] While controlling the second heating component 42 to heat the inner pot side 24 at the seventh power, it is necessary to control the temperature of the inner pot side 24 to stabilize it within the target temperature range. The lower limit of the target temperature range is higher than the boiling point temperature to ensure that the moisture on the surface of the food can evaporate effectively. The target temperature range also has an upper limit to prevent the food from overheating and causing uneven heating. On the other hand, the temperature of the inner pot bottom 21 is limited to keep the temperature of the inner pot side 24 below the first preset temperature value to prevent the inner pot bottom 21 from overheating and causing the food to stick to the pot.

[0124] In this embodiment, the heating of the second heating component 42 is controlled during the rice cooking stage, and the heating power and temperature of the inner pot side 24 and the inner pot bottom 21 are controlled, thereby achieving the effect of preventing the rice from sticking to the pot.

[0125] Optionally, in the cooking control method provided in this application embodiment, controlling the second heating component 42 to heat the inner pot side 24 of the cooking appliance and controlling the temperature of the inner pot bottom 21 to be less than or equal to the first preset temperature until the end of the rice cooking stage includes: controlling the second heating component 42 to perform a heating operation according to the seventh power, controlling the first heating component 41 to perform a heating operation according to the eighth power; maintaining the temperature of the inner pot side 24 of the cooking appliance in a second temperature range, maintaining the temperature of the inner pot side 24 to be greater than the temperature of the inner pot bottom 21, and maintaining the temperature of the inner pot bottom 21 to be less than or equal to the first preset temperature until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature, and the eighth power is less than the seventh power.

[0126] For example, when the temperature of the bottom 21 of the inner pot is detected to have reached the preset temperature condition, it indicates that the bottom 21 of the inner pot is about to dry out. Since the bottom 21 of the inner pot is prone to starch deposition, overheating after it dries out can easily cause food to stick. After the food at the bottom 21 of the inner pot has dried out, the second heating component 42 of the main control cooking appliance heats the side 24 of the inner pot at the seventh power. Since the side 24 of the inner pot is not prone to starch deposition, it will not overheat and cause food to stick. At the same time, it is necessary to control the temperature of the side 24 of the inner pot and stabilize its temperature within a second temperature range. The lower limit of the second temperature range is higher than the boiling point temperature to ensure that the moisture on the surface of the food can evaporate effectively. The second temperature range also has an upper limit to avoid uneven heating of the food due to overheating of the side 24 of the inner pot.

[0127] It should be noted that after the water in the bottom 21 of the inner pot has dried, the second heating component 42 of the cooking appliance is mainly controlled to heat the side 24 of the inner pot. However, the first heating component 41 can also be controlled to heat the bottom 21 of the inner pot at the eighth power to improve cooking efficiency. Considering that the bottom 21 of the inner pot is prone to sediment buildup and there is a risk of sticking if it is overheated, in this case, on the one hand, the eighth power is set to be lower than the seventh power to avoid the bottom 21 of the inner pot from heating up too quickly and overheating. On the other hand, the temperature of the bottom 21 of the inner pot is limited to keep the temperature of the side 24 of the inner pot below the first preset temperature value to prevent the bottom 21 of the inner pot from overheating and sticking.

[0128] In this embodiment, the heating of the first component and the second heating component 42 is controlled during the rice simmering stage, and the heating power and temperature of the inner pot side 24 and the inner pot bottom 21 are controlled, which can improve cooking efficiency and prevent sticking.

[0129] Optionally, in the cooking control method provided in the embodiments of this application, the second temperature range is from the boiling point temperature to the boiling point temperature plus 40°C, and / or the seventh power range is from 100W to 2000W, and / or the eighth power range is from 0W to 500W, and / or the fourth preset time range is from 4 minutes to 15 minutes.

[0130] The seventh power refers to the heating power of the second heating component 42 used to heat the inner pot side 24 during the rice-cooking stage. The seventh power cannot be too low to avoid slow heating of the inner pot side 24, resulting in low cooking efficiency. Conversely, the seventh power cannot be too high to avoid rapid heating of the inner pot side 24, leading to uneven heating. The seventh power is set within a range of 100W to 2000W; for example, it can be selected from 500W, 1000W, or 1500W.

[0131] The eighth power is the heating power of the first heating component 41 used to heat the bottom 21 of the inner pot during the rice cooking stage. The eighth power should not be too high and should be much lower than the seventh power. This is to improve cooking efficiency while avoiding the bottom 21 of the inner pot from heating up too quickly, which could cause sticking due to overheating. The range of the eighth power is set from 0W to 500W. For example, the eighth power can be selected from 100W, 200W, 300W and 400W.

[0132] The second temperature range refers to the temperature limit range of the inner pot side 24. The temperature of the inner pot side 24 is controlled 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 of the inner pot side 24 (for example, 100°C), allowing for effective evaporation of surface moisture from the rice under high-temperature conditions and promoting the migration of internal moisture. The boiling point temperature plus 40°C serves as the upper limit of the temperature of the inner pot side 24 (for example, 140°C), preventing the temperature of the inner pot side 24 from becoming too high, which would cause the outer rice grains to become too dry and affect the overall taste. Optionally, the temperature of the inner pot side 24 can be set to be greater than or equal to the boiling point temperature plus, for example, 5°C, or less than or equal to the boiling point temperature plus 20°C. For example, with a boiling point temperature of 100°C, the temperature of the inner pot side 24 can be selected from 110°C, 120°C, and 130°C.

[0133] The entire rice cooking stage will continue until the fourth preset time is reached, which is set between 4 and 15 minutes, with the preferred time being 8 minutes. This setting is based on the type of rice, the amount of rice to be cooked, and the performance of the cooking utensils, providing the ingredients with sufficient time and heat to reach a cooked state.

[0134] In this embodiment, the temperature of the inner pot side 24 is controlled between boiling point and boiling point plus 40°C, which promotes the moisture balance inside and outside the rice and enhances the heating uniformity of the rice. The eighth power of the first heating component 41 is set to be less than the seventh power of the second heating component 42, and the cooking time is controlled, which can improve cooking efficiency and prevent sticking to the pot.

[0135] Optionally, in the cooking control method provided in the embodiments of this application, the temperature of the inner pot side 24 or the inner pot bottom 21 is measured by a non-contact detection device or a contact detection device. The non-contact detection device is at least an infrared imaging detection device, and the contact detection device is at least one of the following: a resistive temperature sensor or a capacitive temperature sensor.

[0136] 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, and the temperature of the side 24 of the inner pot refers to the side temperature of the inner wall of the inner pot 20.

[0137] For example, the temperature can be directly measured by a contact detection device, which uses a retractable component to drive a temperature sensing component, such as an NTC (Negative Temperature Detector), thermocouple, or resistance temperature detector, to penetrate into the bottom or side of the inner wall of the inner pot 20 for contact temperature measurement.

[0138] For example, the average temperature can be directly measured by a non-contact detection device by measuring the temperature distribution map of the bottom or side of the inner wall of the inner pot 20 through an infrared imaging detection device, and the average temperature can be calculated.

[0139] The bottom and side temperatures of the inner wall of the inner pot 20 can also be measured indirectly. That is, the bottom and side temperatures of the outer wall of the inner pot 20 are measured first, and then converted into the bottom and side temperatures of the inner wall of the inner pot 20 according to the material and thickness of the inner pot 20.

[0140] For example, the bottom and side temperatures of the inner wall of the inner pot 20 can be indirectly measured using a contact-type detection device, such as an NTC, thermocouple, or resistance temperature detector. Taking the bottom of the outer wall of the inner pot 20 as an example, in one optional embodiment, a thin-film temperature sensor is coated or integrated on the bottom of the outer wall of the inner pot 20. When the temperature of the outer wall of the inner pot 20 changes, the sensor impedance changes accordingly. By monitoring the impedance change, the temperature sensing module can indirectly calculate the temperature of the bottom of the outer wall of the inner pot 20. In another optional embodiment, a capacitor electrode is provided on the bottom of the outer wall of the inner pot 20, and the capacitance change is detected in real time to indirectly calculate the temperature of the bottom of the outer wall of the inner pot 20.

[0141] For example, the bottom and side temperatures of the inner wall of the inner pot 20 can be indirectly measured using a non-contact detection device. Taking the bottom of the outer wall of the inner pot 20 as an example, in one optional approach, an infrared imaging detection device is used to acquire a temperature distribution map of the bottom of the outer wall of the inner pot 20 in real time and calculate the average temperature. The infrared imaging detection device can be positioned directly below the bottom of the outer wall of the inner pot 20, maintaining vertical alignment to ensure that the detection range covers the entire bottom, thereby improving the comprehensiveness and accuracy of temperature measurement.

[0142] This embodiment introduces a variety of temperature measuring devices to directly measure the temperature of the inner pot side 24 or the inner pot bottom 21, or indirectly measure the temperature of the inner pot side 24 or the inner pot bottom 21, laying the foundation for flexible temperature control during the cooking process.

[0143] 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.

[0144] Example 2

[0145] 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.

[0146] According to an embodiment of this application, an apparatus for implementing the above-described cooking control method is also provided. Figure 5 This is a schematic diagram of a cooking control device according to an embodiment of this application, such as... Figure 5 As shown, the device includes:

[0147] The start module 502 is used to start the cooking function of the cooking appliance and perform a heating operation on the food inside the cooking appliance until it reaches the boiling stage.

[0148] The first control module 504 is used to control the first heating component to heat the bottom of the inner pot of the cooking appliance during the boiling stage, and to determine whether the temperature of the bottom of the inner pot of the cooking appliance reaches the preset temperature condition. The boiling stage includes a first boiling stage and a second boiling stage that are performed sequentially, and the heating power of the second boiling stage is greater than the heating power of the first boiling stage.

[0149] The second control module 506 is used to control the second heating component to heat the side of the inner pot of the cooking appliance when the temperature at the bottom of the inner pot reaches the preset temperature condition, and to control the temperature at the bottom of the inner pot to be less than or equal to the first preset temperature until the rice cooking stage ends, wherein the first preset temperature is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

[0150] The cooking control device provided in this application embodiment uses a start module 502 to start the cooking function of the cooking appliance and perform a heating operation on the food inside the cooking appliance until it reaches the boiling stage.

[0151] The first control module 504, during the boiling stage, controls the first heating component to heat the bottom of the inner pot of the cooking appliance and determines whether the temperature of the bottom of the inner pot reaches a preset temperature condition. The boiling stage includes a first boiling stage and a second boiling stage performed sequentially, with the heating power of the second boiling stage being greater than that of the first boiling stage. The second control module 506, when the temperature of the bottom of the inner pot reaches the preset temperature condition, controls the second heating component to heat the side of the inner pot of the cooking appliance and controls the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature until the rice-cooking stage ends. The first preset temperature is the sum of the boiling point temperature and a first temperature margin value, which is less than or equal to 3°C. 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 effect and speed. This achieves effect D.

[0152] Optionally, in the cooking control device provided in this application embodiment, the first control module 504 includes: a first control submodule, used to control the first heating component to perform a heating operation according to a first power during the first boiling stage, and to maintain the temperature of the bottom of the inner pot below a marked temperature until a first preset time is reached, and then enter the second boiling stage; a second control submodule, used to control the first heating component to perform a heating operation according to a second power during the second boiling stage, and to perform a step of judging whether the temperature of the bottom of the inner pot of the cooking appliance has reached a preset temperature condition, wherein the second power is greater than the first power.

[0153] Optionally, in the cooking control device provided in the embodiments of this application, the range of the first power is 150W to 1000W, and / or the range of the second power is 200W to 1500W, and / or the range of the first preset time is 4 minutes to 10 minutes, and / or the indicated temperature is the sum of the boiling point temperature and the second temperature margin value, wherein the second temperature margin value is greater than or equal to 4°C.

[0154] Optionally, in the cooking control device provided in this application embodiment, the first control module 504 includes: a first judgment submodule, used to judge whether the temperature of the bottom of the inner pot reaches the marked temperature during the second boiling stage, wherein the marked temperature 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 4°C; and a first determination submodule, used to determine that the preset temperature condition has been reached when the temperature of the bottom of the inner pot reaches the marked temperature.

[0155] Optionally, in the cooking control device provided in the embodiments of this application, the first control module 504 includes: a second judgment submodule, used to judge whether the duration of the second boiling stage reaches a second preset duration, wherein the range of the second preset duration is 2 minutes to 10 minutes; and a second determination submodule, used to determine that the preset temperature condition has been reached when the duration of the second boiling stage reaches the second preset duration.

[0156] Optionally, in the cooking control device provided in this application embodiment, the start module 502 includes: a third control submodule, used to control at least one of the first heating component and the second heating component of the cooking appliance to perform a heating operation during the water absorption stage until the heating stage is entered; and a fourth control submodule, used to control at least one of the first heating component and the second heating component of the cooking appliance to perform a heating operation during the heating stage until the boiling stage is entered.

[0157] Optionally, in the cooking control device provided in this application embodiment, the third control submodule includes: a fifth control submodule, used to control the first heating component to perform a heating operation according to a third power until the temperature of the bottom of the inner pot reaches a second preset temperature, wherein the second preset temperature is less than the first preset temperature; a sixth control submodule, used to control the second heating component to perform a heating operation according to a fourth power until the temperature of the side of the inner pot of the cooking appliance reaches the second preset temperature; and a seventh control submodule, used to maintain the temperature of the bottom of the inner pot and the temperature of the side of the inner pot within a first temperature range until a third preset time is reached, thus entering the heating stage.

[0158] Optionally, in the cooking control device provided in the embodiments of this application, the second preset temperature range is 35°C to 85°C, and / or the first temperature range is 35°C to 85°C, and / or the third power range is 200W to 2500W, and / or the fourth power range is 200W to 2000W, and / or the third preset time is determined according to the cooking function and the type of ingredients, and the third preset time ranges from 1 minute to 50 minutes.

[0159] Optionally, in the cooking control device provided in this application embodiment, the fourth control submodule includes: an eighth control submodule, used to control the first heating component to perform a heating operation according to the fifth power, control the second heating component to perform a heating operation according to the sixth power, and maintain the temperature of the bottom of the inner pot greater than the temperature of the side of the inner pot of the cooking appliance until boiling water is detected and the boiling stage is entered.

[0160] Optionally, in the cooking control device provided in the embodiments of this application, during the heating stage, the temperature difference between the bottom of the inner pot and the side of the inner pot ranges from 5°C to 15°C, and / or the fifth power ranges from 200W to 2500W, and / or the sixth power ranges from 100W to 1000W.

[0161] Optionally, in the cooking control device provided in the embodiments of this application, at least one of the fifth power and the sixth power decreases as the temperature rises.

[0162] Optionally, in the cooking control device provided in this application embodiment, the second control module 506 includes: a ninth control submodule, used to control the second heating component to perform heating operation according to the seventh power; and a first temperature maintenance submodule, used to maintain the temperature of the inner pot side of the cooking appliance in a second temperature range, and maintain the temperature of the bottom of the inner pot less than or equal to the first preset temperature until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature.

[0163] Optionally, in the cooking control device provided in this application embodiment, the second control module 506 includes: a tenth control submodule, used to control the second heating component to perform a heating operation according to a seventh power, and to control the first heating component to perform a heating operation according to an eighth power; and a second temperature maintenance submodule, used to maintain the temperature of the inner pot side of the cooking appliance within a second temperature range, maintain the temperature of the inner pot side above the temperature of the inner pot bottom, and maintain the temperature of the inner pot bottom below the first preset temperature, until a fourth preset time is reached, wherein the lower limit of the second temperature range is above or equal to the boiling point temperature, and the eighth power is below the seventh power.

[0164] Optionally, in the cooking control device provided in the embodiments of this application, the second temperature range is from the boiling point temperature to the boiling point temperature plus 40°C, and / or the seventh power range is from 100W to 2000W, and / or the eighth power range is from 0W to 500W, and / or the fourth preset time range is from 4 minutes to 15 minutes.

[0165] Optionally, in the cooking control device provided in this application embodiment, the temperature of the inner pot side is measured in the following ways: by measuring the side temperature of the inner wall of the inner pot using a non-contact detection device or a contact detection device, the temperature of the inner pot side is obtained; or, by measuring the side temperature of the outer wall of the inner pot using a non-contact detection device or a contact detection device, the side temperature of the inner wall of the inner pot is determined based on the side temperature of the outer wall of the inner pot, the material and thickness of the inner pot, and the temperature of the inner pot side is obtained. The temperature of the inner pot bottom is measured in the following ways: by measuring the bottom temperature of the inner wall of the inner pot using a non-contact detection device or a contact detection device, the temperature of the inner pot bottom is obtained; or, by measuring the bottom temperature of the outer wall of the inner pot using a non-contact detection device or a contact detection device, the bottom temperature of the inner wall of the inner pot is determined based on the bottom temperature of the outer wall of the inner pot, the material and thickness of the inner pot, and the temperature of the inner pot bottom is obtained.

[0166] It should be noted that the aforementioned determinations or units correspond to the steps in Embodiment 1, and the instances and application scenarios implemented by the corresponding steps are the same, but are not limited to the content disclosed in Embodiment 1. It should also be noted that the aforementioned modules or units can be hardware or software components stored in a memory (e.g., memory 104) and processed by one or more processors (e.g., processors 102a, 102b, ..., 102n). The aforementioned modules can also be part of a device and can run in the computer terminal 10 provided in Embodiment 1.

[0167] Example 3

[0168] Embodiments of this application may provide an electronic device. Figure 6 This is a structural block diagram of an electronic device according to an embodiment of this application. Figure 6 As shown, the electronic device may include: one or more ( Figure 6 (Only one is shown) processor 1002, memory 1004, memory controller, and peripheral interface, wherein the peripheral interface is connected to the radio frequency module, audio module and display.

[0169] The memory can be used to store software programs and modules, such as the program instructions / modules corresponding to the methods and apparatus in the embodiments of this application. The processor executes various functional applications and data processing by running the software programs and modules stored in the memory, thereby implementing the above-described methods. The memory may include high-speed random access memory, and may also include non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some instances, the memory may further include memory remotely located relative to the processor, and these remote memories can be connected to the terminal via a network. Examples of such networks include, but are not limited to, the Internet, corporate intranets, local area networks, mobile communication networks, and combinations thereof.

[0170] The processor can access information and applications stored in memory via a transmission device to execute the steps of the cooking control method.

[0171] Those skilled in the art will understand that Figure 6 The structure shown is for illustrative purposes only. Electronic devices can also be smartphones, tablets, handheld computers, mobile internet devices (MIDs), PADs (tablet computers), and other terminal devices. Figure 6 This does not limit the structure of the aforementioned electronic device. For example, the electronic device may also include components that are more... Figure 6 The more or fewer components shown (such as network interfaces, display devices, etc.), or having the same Figure 6 The different configurations shown.

[0172] Those skilled in the art will understand that all or part of the steps in the various methods of the above embodiments can be implemented by a program instructing the hardware related to the terminal device. The program can be stored in a computer-readable storage medium, which may include: flash drive, read-only memory (ROM), random access memory (RAM), disk or optical disk, etc.

[0173] Example 4

[0174] Embodiments of this application also provide a storage medium. Optionally, in this embodiment, the storage medium can be used to store the program code executed by the cooking control method provided in Embodiment 1.

[0175] Optionally, in this embodiment, the storage medium may be located in any computer terminal in a group of computer terminals in a computer network, or in any mobile terminal in a group of mobile terminals.

[0176] This application also provides a computer program product that, when executed on a data processing device, is suitable for performing cooking control steps.

[0177] The sequence numbers of the embodiments in this application are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.

[0178] In the above embodiments of this application, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0179] In the several embodiments provided in this application, it should be understood that the disclosed technical content can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the displayed or discussed mutual coupling, direct coupling, or communication connection may be through some interfaces; the indirect coupling or communication connection between units or modules may be electrical or other forms.

[0180] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0181] Furthermore, the functional units in the various embodiments of this application can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.

[0182] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, read-only memory (ROM), random access memory (RAM), portable hard drive, magnetic disk, or optical disk.

[0183] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A cooking control method, characterized in that, include: Start the cooking function of the cooking appliance to heat the ingredients inside the cooking appliance until it reaches the boiling stage; During the boiling stage, the first heating component is controlled to heat the bottom of the inner pot of the cooking appliance, and it is determined whether the temperature of the bottom of the inner pot of the cooking appliance reaches the preset temperature condition. The boiling stage includes a first boiling stage and a second boiling stage that are performed sequentially, and the heating power of the second boiling stage is greater than the heating power of the first boiling stage. When the temperature at the bottom of the inner pot reaches the preset temperature condition, the second heating component is controlled to heat the side of the inner pot of the cooking appliance, and the temperature at the bottom of the inner pot is controlled to be less than or equal to the first preset temperature until the rice cooking stage ends. The first preset temperature is the sum of the boiling point temperature and the first temperature margin value, and the first temperature margin value is less than or equal to 3°C.

2. The method according to claim 1, characterized in that, During the boiling stage, controlling the first heating component to heat the bottom of the inner pot of the cooking appliance, and determining whether the temperature of the bottom of the inner pot of the cooking appliance reaches the preset temperature condition includes: During the first boiling stage, the first heating component is controlled to perform heating operation according to the first power, and the temperature of the bottom of the inner pot is kept below the marked temperature until the first preset time is reached, and then the second boiling stage is entered. During the second boiling stage, the first heating component is controlled to perform a heating operation according to the second power, and a step is performed to determine whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition, wherein the second power is greater than the first power.

3. The method according to claim 2, characterized in that, The first power ranges from 150W to 1000W, and / or the second power ranges from 200W to 1500W, and / or the first preset duration ranges from 4 minutes to 10 minutes, and / or the indicated temperature is the sum of the boiling point temperature and the second temperature margin value, wherein the second temperature margin value is greater than or equal to 4°C.

4. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: In the second boiling stage, it is determined whether the temperature at the bottom of the inner pot has reached the marked temperature, wherein the marked temperature 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 4°C. If the temperature at the bottom of the inner pot reaches the marked temperature, it is determined that the temperature at the bottom of the inner pot has reached the preset temperature condition.

5. The method according to claim 1, characterized in that, Determining whether the temperature of the bottom of the inner pot of the cooking appliance has reached the preset temperature condition includes: Determine whether the duration of the second boiling stage reaches a second preset duration, wherein the second preset duration ranges from 2 minutes to 10 minutes; If the duration of the second boiling stage reaches the second preset duration, the temperature at the bottom of the inner pot is determined to have reached the preset temperature condition.

6. The method according to claim 1, characterized in that, Heating the food inside the cooking appliance until it reaches a boiling point includes: During the water absorption phase, at least one of the first heating component and the second heating component of the cooking appliance is controlled to perform a heating operation until the heating phase is entered; During the heating phase, at least one of the first heating component and the second heating component of the cooking appliance is controlled to perform a heating operation until the boiling phase is reached.

7. The method according to claim 6, characterized in that, During the water absorption phase, controlling at least one of the first heating component and the second heating component of the cooking appliance to perform a heating operation includes: The first heating component is controlled to perform a heating operation at a third power until the temperature at the bottom of the inner pot reaches a second preset temperature, wherein the second preset temperature is lower than the first preset temperature; The second heating component is controlled to perform a heating operation according to the fourth power until the temperature of the inner pot side of the cooking appliance reaches the second preset temperature; The temperature of the bottom of the inner pot and the temperature of the side of the inner pot are maintained within the first temperature range until the third preset time is reached, and then the heating stage begins.

8. The method according to claim 7, characterized in that, The second preset temperature range is 35°C to 85°C, and / or the first temperature range is 35°C to 85°C, and / or the third power range is 200W to 2500W, and / or the fourth power range is 200W to 2000W, and / or the third preset time is determined according to the cooking function and the type of ingredients, and the third preset time ranges from 1 minute to 50 minutes.

9. The method according to claim 6, characterized in that, During the heating phase, controlling at least one of the first heating component and the second heating component of the cooking appliance to perform a heating operation includes: The first heating component is controlled to perform a heating operation at a fifth power, and the second heating component is controlled to perform a heating operation at a sixth power. The temperature of the bottom of the inner pot is kept higher than the temperature of the side of the inner pot of the cooking appliance until boiling is detected, and the boiling stage is entered.

10. The method according to claim 9, characterized in that, During the heating phase, the temperature difference between the bottom of the inner pot and the side of the inner pot ranges from 5°C to 15°C, and / or the fifth power ranges from 200W to 2500W, and / or the sixth power ranges from 100W to 1000W.

11. The method according to claim 9, characterized in that, At least one of the fifth power and the sixth power decreases as the temperature rises.

12. The method according to claim 1, characterized in that, Controlling the second heating component to heat the side of the inner pot of the cooking appliance, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature until the rice-cooking stage ends includes: Control the second heating component to perform heating operation according to the seventh power; The temperature of the inner pot side of the cooking appliance is maintained within a second temperature range, and the temperature of the bottom of the inner pot is maintained at less than or equal to the first preset temperature until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature.

13. The method according to claim 1, characterized in that, Controlling the second heating component to heat the side of the inner pot of the cooking appliance, and controlling the temperature of the bottom of the inner pot to be less than or equal to a first preset temperature until the rice-cooking stage ends includes: The second heating component is controlled to perform a heating operation at the seventh power, and the first heating component is controlled to perform a heating operation at the eighth power. The temperature of the inner pot side of the cooking appliance is maintained in a second temperature range, the temperature of the inner pot side is maintained to be greater than the temperature of the bottom of the inner pot, and the temperature of the bottom of the inner pot is maintained to be less than or equal to the first preset temperature, until a fourth preset time is reached, wherein the lower limit of the second temperature range is greater than or equal to the boiling point temperature, and the eighth power is less than the seventh power.

14. The method according to claim 12 or 13, characterized in that, The second temperature range is from the boiling point to the boiling point plus 40°C, and / or the seventh power range is from 100W to 2000W, and / or the eighth power range is from 0W to 500W, and / or the fourth preset duration range is from 4 minutes to 15 minutes.

15. The method according to any one of claims 1 to 13, characterized in that, The temperature of the side of the inner pot is measured in the following way: The side temperature of the inner wall of the inner pot is obtained by measuring the side temperature of the inner pot using a non-contact or contact detection device; or, the side temperature of the outer wall of the inner pot is obtained by measuring the side temperature of the outer wall of the inner pot using a non-contact or contact detection device, and the side temperature of the inner wall of the inner pot is determined based on the side temperature of the outer wall of the inner pot, the material and thickness of the inner pot. The temperature at the bottom of the inner pot is measured in the following way: The temperature of the bottom of the inner pot is obtained by measuring the bottom temperature of the inner wall of the inner pot using a non-contact or contact detection device; or, the temperature of the bottom of the outer wall of the inner pot is obtained by measuring the bottom temperature of the outer wall of the inner pot using a non-contact or contact detection device, and determining the bottom temperature of the inner wall of the inner pot based on the bottom temperature of the outer wall of the inner pot, the material and thickness of the inner pot.

16. 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 element 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 15.

17. 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 15 through the computer program.

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