Multi-capability intelligent cooking control method

Abstract

The application provides a one-machine multi-capability intelligent cooking control method, which comprises the following steps: determining whether a pot is connected to a standard base; when the determination result is yes, identifying the type of the pot; according to the type of the pot, connecting the electric connection part and the signal connection part of the pot with the matching electric connection part and signal connection part of the standard base respectively, so that the electrical interface and the communication interface between the standard base and the pot are in the on state; receiving a cooking execution instruction issued by a user, wherein the cooking execution instruction comprises a doneness level; determining at least one adjustment parameter of at least one cooking stage in the cooking program, wherein the adjustment parameter comprises a time adjustment coefficient and / or a temperature offset and / or a water injection adjustment coefficient; according to the adjustment parameter, modifying the preset cooking program to obtain a target cooking program; and executing the target cooking program. The application improves the extensibility and full-process precise intelligent control of the intelligent cooking equipment.

Description

Technical Field

[0001] This invention relates to the field of cooking equipment technology, and more specifically to a modular intelligent cooking control method adaptable to various cooking pots and pans. Background Technology

[0002] With the rapid development of the Internet of Things, intelligent sensing, and automated control technologies, smart cooking equipment is increasingly widely used in home kitchens and commercial catering establishments. Currently, common smart cooking equipment on the market includes various types of cookware such as smart rice cookers, smart stir-fry machines, smart soup pots, smart steamers, and smart egg cookers. These devices typically integrate a complete control system, including a microprocessor, temperature sensor, heating control module, human-machine interface, and communication module, enabling them to independently complete specific types of cooking tasks.

[0003] However, existing smart cooking devices and their control methods still have the following significant shortcomings in practical use:

[0004] 1. Each cooking appliance is independently designed and controlled. Each smart cookware requires a complete control system, including control circuits, power management unit, control panel, and communication module. Users who wish to achieve multiple cooking functions such as frying, stir-frying, steaming, boiling, and deep-frying often need to purchase multiple independent smart appliances, resulting in high kitchen equipment purchase costs.

[0005] 2. Because each appliance is an independent structure, users need to place multiple cookware units with their own bases, casings, and control panels in their kitchens. This not only occupies valuable countertop and storage space, but also causes power cords, extension cords, and other accessories to become tangled, resulting in a cluttered kitchen environment. This drawback is particularly pronounced in family kitchens with limited space or small restaurant kitchens.

[0006] 3. Due to the lack of unified control logic among different devices, when users use cookware with different functions to cook multiple dishes, they need to be familiar with the different control logic of each device, which makes it difficult to use and causes many elderly people to be unable to adapt to the current kitchen environment.

[0007] 4. Furthermore, existing cooking equipment suffers from inconsistent levels of intelligence. Some devices lack sufficient intelligence and automation to meet the overall high level of intelligence required for a kitchen. For example, some smart rice cookers have multiple cooking programs, but each program can only achieve the set time and doneness, without allowing for further fine-tuning of cooking time and doneness within the same program. These limitations make it difficult to meet the efficient and high-quality intelligent cooking needs of modern people.

[0008] In view of this, it is necessary to provide a control method that can achieve unified control of a variety of cooking devices with different functions, and this control method can achieve more intelligent and precise cooking control for a variety of different ingredients. Summary of the Invention

[0009] In order to solve the common problems in the prior art, the purpose of this invention is to provide a novel control method that can achieve unified control of a variety of cooking pots with different functions, and the control method can provide more intelligent and precise cooking control for different ingredients.

[0010] The present invention achieves the above objectives through the following technical solutions:

[0011] A multi-functional intelligent cooking control method includes the following steps:

[0012] S1. Determine if any cookware is connected to the standard base;

[0013] S2. If the judgment result is yes, identify the type of cookware;

[0014] S3. According to the type of cookware, connect the electrical connection component and signal connection component of the cookware to the matching electrical connection component and signal connection component of the standard base respectively, so that the electrical interface and communication interface between the standard base and the cookware are both in the connected state.

[0015] S4. Receive cooking execution instructions from the user, the cooking execution instructions including ingredient type, cooking program and doneness level;

[0016] S5. Based on the doneness level, and in conjunction with the ingredient type and cooking program, determine at least one adjustment parameter for at least one cooking stage in the cooking program, wherein the adjustment parameter includes a time adjustment coefficient and / or a temperature offset and / or a water offset.

[0017] S6. Based on the adjustment parameters, the preset cooking program is modified to obtain the target cooking program;

[0018] S7. Execute the target cooking program.

[0019] Further preferably, the determination of whether a cookware is connected to the standard base includes: determining whether a cookware is connected to the standard base through infrared monitoring, image monitoring, or gravity monitoring.

[0020] Further preferably, the identification of the type of cookware includes: identification by reading the RFID tag set on the cookware through an RFID reader / writer set on the standard base, or identification by detecting the identification resistor built into the cookware through a resistance identification unit set on the standard base.

[0021] Further preferably, the cookware is provided with at least one electrical connection component, and the signal connection component of the cookware is a bidirectional slave communication unit; the standard base is provided with multiple electrical connection components for adapting to cookwares of different power levels, and the signal connection component of the standard base is a bidirectional master communication unit; the step of connecting the electrical connection component and signal connection component of the cookware to the matching electrical connection component and signal connection component of the standard base according to the type of cookware includes: electrically connecting the electrical connection component of the cookware and the matching electrical connection component of the standard base, signal connecting the bidirectional master communication unit and the bidirectional slave communication unit, and sending control commands to the bidirectional slave communication unit through the bidirectional master communication unit, receiving cooking information sent by the bidirectional slave communication unit, and sending feedback commands to the bidirectional slave communication unit based on the cooking information and / or storing and / or performing big data calculations on the cooking information.

[0022] Further preferably, the step of determining at least one adjustment parameter for at least one cooking stage in the cooking program based on the doneness level, combined with the ingredient type and cooking program, wherein the adjustment parameter includes a time adjustment coefficient and / or a temperature offset; and modifying the preset cooking program according to the adjustment parameter to obtain the target cooking program, including:

[0023] The process involves determining at least one adjustment parameter for at least one cooking stage in the cooking program based on the doneness setting, the ingredient type, and the cooking program. The adjustment parameters include a time adjustment coefficient and / or a temperature offset and / or a water injection adjustment coefficient. Based on these adjustment parameters, the preset cooking program is modified to obtain a target cooking program, including:

[0024] According to the preset cooking program, retrieve the corresponding standard cooking time t0 and / or standard cooking temperature T0(t) and / or standard water volume W0, wherein the standard cooking temperature T0(t) forms a temperature curve with cooking time.

[0025] Based on the stated doneness level N, the time adjustment coefficient k(N) is determined, and the actual cooking time t1 = t 0* k(N); and / or, determine the temperature offset ΔT(N) based on the cookedness setting N, to obtain the actual cooking temperature T1(t) = T0(t) + ΔT(N); and / or, determine the water volume offset ΔW(N) based on the cookedness setting N, to obtain the actual water volume W1 = W0*(1-N / 10) or W1 = W0*(1+N / 10); where N = 0 is the standard setting;

[0026] The preset cooking program is modified according to the actual cooking time t1 and / or the actual cooking temperature T1(t) and / or the actual water volume W1 to obtain the target cooking program.

[0027] Perform the target cooking program on the cookware.

[0028] Further optimization, between S3 and S4, also includes:

[0029] Confirm that the electrical connection components and signal connection components of the cookware are connected to the matching electrical connection components and signal connection components of the standard base, respectively.

[0030] Enable child lock state to lock the input response and / or voice input response of the operation panel of the standard base and / or the cookware, and prohibit the execution of cooking commands, remote commands, wireless commands, etc. from the operation panel and / or voice control module;

[0031] Continuously monitor the pressing status of the child lock unlock button and accumulate the pressing duration;

[0032] When the pressing duration reaches or exceeds the preset unlocking duration threshold, the child lock state is released, allowing the user to respond to cooking commands.

[0033] Further preferably, S4 also includes a dry state reservation control step, including: receiving the user's expected completion time, as well as the user's input of the food type, food quantity, cooking level, and water level;

[0034] S7 includes: calculating the cooking start time based on the expected completion time and the total cooking time corresponding to the target cooking program, and maintaining the pot in a water-free state before the start time is reached;

[0035] When the current time reaches the start time, the target water injection volume is calculated based on the ingredient type and the water level.

[0036] The water injection device is controlled to inject water into the pot until the actual water volume reaches the target water volume, then the water injection is stopped and the standard cooking program is started.

[0037] Further preferably, S7 further includes a water compensation control step, comprising:

[0038] Before or during the execution of the target cooking program, a water compensation command issued by the user is received, the target cooking program is interrupted, the heating of the pot is stopped, and the water injection device is controlled to replenish water into the pot.

[0039] The water replenishment amount is calculated based on the flow rate and water replenishment duration, or obtained through a flow meter, or the water replenishment result is obtained based on the water level sensor in the cookware. When the water replenishment amount or the water replenishment result reaches the water replenishment target of the water compensation command, water replenishment is stopped.

[0040] Continue with the target cooking procedure.

[0041] Further preferably, S7 also includes an abnormal interruption monitoring and recovery control step, including the following steps:

[0042] During the execution of the target cooking program, abnormal interruption events are monitored in real time, including interruptions in the electrical connection and / or signal connection between the cookware and the standard base;

[0043] When the abnormal interruption event is detected, the current cooking status information is saved, and a countdown for a preset recovery time window is started. The current cooking status information includes at least the current cooking stage, the remaining time of the current stage, the current temperature, the cumulative heat value, and / or the amount of water added.

[0044] Within the preset recovery time window, continuously monitor whether the electrical and signal connections between the cookware and the standard base are in a normal state;

[0045] If the determination result is yes, the interrupted target cooking program will continue to be executed according to the cooking status information.

[0046] Further preferably, S7 also includes an anti-dry-burning control step, comprising the following steps:

[0047] Real-time monitoring of cooking temperature to determine whether the cooking temperature reaches or exceeds the preset dry-burn protection threshold;

[0048] When the judgment result is yes, immediately cut off the power circuit between the standard base and the cookware, terminate the current cooking program, until a manual reset signal is received or the device is powered off and restarted.

[0049] Further preferably, S7 also includes a multi-stage temperature control step, comprising the following steps:

[0050] It is confirmed that the target cooking program contains at least two consecutive cooking stages, each cooking stage corresponding to a target temperature value and a preset stage duration;

[0051] Each cooking stage is executed sequentially. For the currently executing cooking stage, the actual temperature inside the pot cavity is controlled to approach the target temperature value for that stage.

[0052] The actual temperature is monitored in real time to determine whether the actual temperature has reached the target temperature value. When the actual temperature reaches or exceeds the target temperature value for the first time, the timer for this stage is started.

[0053] During the timing process, the actual temperature is maintained within the allowable deviation range of the target temperature value;

[0054] When the accumulated time of the timer reaches the preset duration of the cooking stage, the current stage ends and the process switches to the next cooking stage.

[0055] Compared with the prior art, the present invention has the following beneficial effects:

[0056] 1. Through the standardized base interface, it can automatically identify the type and characteristic parameters of different cookware, then establish electrical and signal connections, and execute the required intelligent cooking control. Users only need to purchase a standard base and multiple dedicated cookware to realize multiple cooking functions, avoiding the high cost of repeatedly purchasing the whole machine and saving kitchen space.

[0057] 2. Based on the preset standard cooking program, an option for doneness levels is added. The program intelligently determines at least one adjustment parameter for at least one cooking stage in the cooking program. Then, based on the adjustment parameters, the preset cooking program is modified to obtain the target cooking program and execute it. This makes the control of intelligent cooking more precise and matches the fine requirements of users of different ages and dietary habits for the softness and firmness of food, which can effectively improve the user's cooking experience.

[0058] 3. The control method of the present invention also includes dry-state reservation, child lock, anti-dry burning, mid-cycle water replenishment and other control methods, which further improve the intelligence and operability of intelligent control and have broad market prospects.

[0059] The present invention will now be described in further detail with reference to the accompanying drawings and specific embodiments. Attached Figure Description

[0060] Figure 1 This is a schematic diagram of a control method according to an embodiment of the present invention. Detailed Implementation

[0061] To make the objectives, technical solutions, and advantages of this invention clearer, the technical solutions of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0062] In this document, the term "embodiment" means that a particular feature, structure, or characteristic described in connection with an embodiment may be included in at least one embodiment of this application. The appearance of this phrase in various places throughout the specification does not necessarily refer to the same embodiment, nor is it a separate or alternative embodiment mutually exclusive with other embodiments. It will be explicitly and implicitly understood by those skilled in the art that the embodiments described herein can be combined with other embodiments.

[0063] See Figure 1 The multi-functional intelligent cooking control method of this invention includes the following steps:

[0064] S1. Determine if any cookware is connected to the standard base;

[0065] S2. If the judgment result is yes, identify the type of cookware;

[0066] S3. According to the type of cookware, connect the electrical connection component and signal connection component of the cookware to the matching electrical connection component and signal connection component of the standard base respectively, so that the electrical interface and communication interface between the standard base and the cookware are both in the connected state.

[0067] S4. Receive cooking execution instructions from the user, the cooking execution instructions including ingredient type, cooking program and doneness level;

[0068] S5. Based on the doneness level, and in conjunction with the ingredient type and cooking program, determine at least one adjustment parameter for at least one cooking stage in the cooking program, wherein the adjustment parameter includes a time adjustment coefficient and / or a temperature offset.

[0069] S6. Based on the adjustment parameters, the preset cooking program is modified to obtain the target cooking program;

[0070] S7. Execute the target cooking program.

[0071] The control method is implemented as follows:

[0072] Step S1: Determine if any cookware is placed on the standard base.

[0073] The presence of cookware on a standard base is determined periodically or continuously using infrared monitoring, image monitoring, or gravity monitoring. For example, using the principle of infrared emission and reception, the reflection or blockage of infrared light by the bottom of the cookware is detected. When a cookware is placed on the standard base, the infrared detector receives a corresponding signal change, such as increased reflection or beam interruption, indicating that a cookware has been placed on the standard base. Image monitoring involves real-time photography or video surveillance of the cookware mounting area and its surrounding environment on the standard base to detect the presence of cookware. Gravity monitoring can involve acquiring the load-bearing data of the standard base; if an increase in the load-bearing data is detected, it is determined that a cookware has been installed. In other embodiments, if the increase in load-bearing data falls within a preset range for the weight of the cookware, it is determined that the cookware has been installed on the standard base. If the increase in load-bearing data is less than the lower limit of a preset value or higher than the upper limit of a preset value, an object may be placed on the standard base, but it is not any cookware compatible with the standard base. The presence of cookware on the standard base can also be detected by the status of a microswitch, which can be set to the standard base. Instead of using only one method to determine if cookware is installed, multiple methods can be combined for faster and more accurate detection.

[0074] Step S2: Identify the type of cookware

[0075] The identification is achieved by reading the RFID tag on the cookware using an RFID reader located on the standard base, or by detecting the identification resistor built into the cookware using a resistance identification unit located on the standard base.

[0076] Identification is achieved by reading the RFID tag on the cookware using an RFID reader / writer installed on the standard base. Specifically, the RFID reader / writer actively emits a radio frequency field to activate the passive RFID tag on the cookware. The tag returns a unique identifier or cookware type code stored internally. Upon receiving this code, the reader / writer compares it with a pre-set code-to-cookware type mapping table within the standard base to accurately determine the type of cookware. This solution eliminates the need for physical contact, completely avoiding identification failures caused by oil, oxidation, or wear. Furthermore, the tag can store more information, such as cookware material, recommended cooking curves, and cumulative usage count, providing a continuous data foundation for intelligent control. For example, by reading the RFID tag on the bottom of the cookware using the RFID reader / writer on the standard cookware, the pre-written cookware type code "01" is obtained. In the pre-stored code-to-cookware type mapping table within the standard base, "01" represents white rice, indicating a successful cookware match.

[0077] The cookware is identified by detecting the built-in resistor using a resistance recognition unit located on the standard base. Specifically, the recognition contacts on the standard base continuously detect the resistance value of the cookware's built-in resistor and compare the read resistance value with a preset resistance value corresponding to the cookware type. When the resistance value falls within a preset matching range, the cookware is determined to be connected to the standard base. For example, by sampling the built-in resistor value of the cookware using an ADC, 1.0kΩ corresponds to a rice cooker, 10kΩ to a soup pot, and 33kΩ to a fermentation pot.

[0078] Step S3: Establish electrical and signal connections between the standard base and the cookware.

[0079] After identifying the cookware type, the system selects a matching power output channel for that type on the standard base. For example, a rice cooker uses a lower power limit of 1500W, while a frying pan uses 2000W. Simultaneously, the base's bidirectional master communication unit automatically pairs with the cookware's bidirectional slave communication unit to establish a wired or wireless connection. At the same time, the power supply contacts are activated, providing 5V DC power to the temperature sensor and communication module inside the cookware. At this point, both the electrical and communication interfaces between the base and the cookware are connected, ready to receive user commands.

[0080] Step S4: Receive user's cooking execution command

[0081] Users can remotely send the following instructions via touch panel, voice input, smart home network, or the internet: ingredient type, cooking program, doneness level N, selectable water level, and desired completion time when the cooking is in a dry state. The doneness level N is generally selected as an integer; N=0 indicates a standard cooking program that requires no correction. If N is set to an integer between -5 and 5, there are a total of 11 doneness levels.

[0082] Step S5: Adjust the doneness level

[0083] Upon receiving a cooking program sent or input by the user, the system retrieves the corresponding standard cooking time t0 and / or standard cooking temperature T0(t) and / or standard water volume W0. Considering that the cooking process typically involves multiple stages with varying cooking temperatures and heating power, the standard cooking temperature T0(t) will form a temperature curve depending on the cooking time.

[0084] A more preferred approach is to determine a time adjustment coefficient k(N) based on the user-selected doneness level N, thus obtaining the actual cooking time t1 = t 0* k(N). More specifically, for example: k = 1 + 0.2N, then t1 = t 0*(1+0.02N), if the user selects N=2, it means that the desired degree of doneness is slightly higher than the standard cooking procedure, then the cooking time is extended, t1=1.04t0.

[0085] Another option is to adjust the cooking temperature: determine the temperature offset ΔT(N) based on the doneness setting N, and obtain the actual cooking temperature T1(t) = T0(t) + ΔT(N). The method for adjusting the cooking temperature is as follows: adjust the cooking temperature for at least one cooking stage in the entire cooking process, and determine a temperature offset ΔT(N) = 2℃. For example, if the user selects N = 2, then T1(t) = T0(t) + ΔT*2 = T0(t) + 2℃*2 = T0(t) + 4℃.

[0086] Another option is to adjust the amount of water injected into the pot cavity: determine the water injection adjustment coefficient ΔW(N) based on the doneness setting N. For example: determine the water volume offset ΔW(N) based on the doneness setting N, and obtain the actual water volume W1 = W0 * (1 - N / 10) or W1 = W0 * (1 + N / 10), where W0 is the water volume when N = 0. Choose one of these two formulas depending on the ingredients and cooking program.

[0087] The method for adjusting the doneness setting varies depending on the ingredients; and even for the same ingredient, the method for adjusting the doneness setting varies depending on the cooking process.

[0088] For example, in a rice cooking program, the ingredient is rice, and the degree of doneness mainly corresponds to the softness, stickiness, elasticity, and grain integrity of the rice. When N is positive (1-5): the rice is softer, stickier, and more glutinous, with a texture close to mushy rice; when N is negative (-1 to -5): the rice is harder, more loose, and the grains are distinct, with a drier and chewier texture; when N=-5, it has a texture similar to undercooked rice or "hard grains"; when N=0, it is the standard texture, with moderate softness and firmness, elasticity, and not sticky. Different user preferences lead to different degrees of doneness selection. Adjusting the doneness of rice primarily involves adjusting the amount of water, followed by the cooking time, and then the cooking temperature. The more water added, the softer and more glutinous the rice, and the higher the degree of doneness; the less water added, the drier and harder the rice, and the lower the degree of doneness. Therefore, the water adjustment coefficient or offset in the rice cooking program is positively correlated with the degree of doneness. A suitable formula is W1 = W0 * (1 + N / 10).

[0089] Using rice as the same ingredient, the cooking process involves making porridge. The degree of doneness corresponds to the viscosity. When N is -5, the porridge is almost like clear soup, with the rice grains completely sinking to the bottom, almost no starchy texture, resembling rice water, similar to a beverage. When N is 5, the porridge is nearly solid, difficult to flow, and the rice grains are completely gelatinized. When N is 0, the rice grains are fluffy but retain a grainy texture, the broth is slightly thick, clinging to the back of a spoon, and has moderate fluidity. To adjust the doneness (viscosity) of rice porridge, first adjust the water volume; less water results in a thicker porridge, as water volume is negatively correlated with doneness. For example, W1 = W0 * (1 - N / 10). Second, adjust the cooking time; the longer the cooking time, the thicker the porridge. The cooking temperature is fixed at normal pressure and has minimal impact, so it doesn't need to be adjusted.

[0090] If the selected ingredient is multigrain porridge, the adjustment method is basically the same as for rice porridge. However, because multigrains absorb water slowly and are more resistant to overcooking, the effect of time adjustment is more pronounced, while the sensitivity of water volume adjustment is slightly lower than that of rice porridge. Therefore, the adjustment method used for rice porridge can be applied. However, more preferably, considering that the multigrain porridge program includes a pre-soaking subroutine, adjusting this subroutine is also a necessary step. Therefore, adjusting the doneness of multigrain porridge requires, in addition to adjusting the cooking time, temperature, and water volume, at least an additional soaking time offset ΔT. 浸 The soaking time can be adjusted using (N), with a larger N resulting in a longer soaking time. More preferably, the soaking time offset ΔT can also be adjusted. 浸 Based on (N), add the soaking temperature offset Δt 浸 (N), soaking temperature t 浸 Soaking time can be shortened. 浸 It can also affect the consistency of the multigrain porridge; you can adjust the soaking temperature accordingly. 浸 and soaking time T 浸 Alternatively, it can be adjusted in conjunction with cooking time and water volume to achieve the desired doneness; specific parameters can be set according to actual needs.

[0091] Another commonly used program is the soup-making program. In this program, cooking time is the most important parameter, followed by water volume, and the temperature should be kept constant at normal atmospheric pressure. Therefore, the doneness of the soup can be adjusted by extending or shortening the cooking time.

[0092] Adjustments to cooking time, cooking temperature, and water volume can be made individually or simultaneously. The multigrain porridge program also allows for adjustments to pre-soaking time and temperature.

[0093] Step S6: Obtain the target cooking program

[0094] The preset standard cooking program is modified based on the actual cooking time t1 and / or actual cooking temperature T1(t) calculated in step S5 to obtain the target cooking program required by the user. For example, if the user selects N=2, the cooking time t1=1.04t0 is extended, which will inevitably make the food in the pot cavity more cooked; if it is rice, it will be softer and more tender, and if it is porridge, it will be thicker. If the cooking program has a high-heat heating stage or a low-heat simmering stage, increasing the cooking temperature (T1(t)=T0(t)+4℃) will obviously also improve the cookedness of the food. If both the cooking time and temperature are increased simultaneously, the cookedness of the food will be further improved. Of course, in actual design, the specific adjustment method is selected after comprehensive consideration of product model, function, scenario, parameter settings, etc.

[0095] Step S7: Execute the target cooking program.

[0096] Since the cookware and the standard base are connected as one unit to form a complete cookware, the electrical and signal connections between the two have been achieved, and the target cooking program has been set. Therefore, the target cooking program can be executed in the conventional intelligent cooking mode.

[0097] In some preferred embodiments, during the execution of the target cooking program in S7, if the following abnormal interruption event occurs: the cookware is accidentally removed from the base, causing a simultaneous interruption of the electrical and signal connections, or the power supply to the entire device is briefly interrupted, such as a power trip, the current cooking state information is immediately saved to a memory such as EEPROM or Flash. The saved current cooking information includes: the current cooking stage, the remaining time of the current stage, the current temperature inside the cookware cavity, the cumulative heat value, and the amount of water added. At the same time, a 10-minute recovery time window countdown is started.

[0098] For example, if the user accidentally kicks the pot halfway through the boiling maintenance phase inside the pot cavity, causing it to detach from the base, the control system detects a communication interruption and saves the cooking status. If the user places the pot back on the base within 10 minutes, the control system detects that the electrical and signal connections have been restored, reads the previously saved cooking status, resumes heating from 98°C, and resumes the remaining cooking timer. If the pot is not detected to have been placed back within 10 minutes, the control system clears the saved cooking status, and the cooking program terminates.

[0099] In some preferred embodiments, S7 further includes a water compensation control step, specifically as follows: If water has been added but not heated before the target cooking program is executed, or if the target cooking program is in the heating process and the user discovers that water needs to be added, a water compensation command will be sent to the control system. Upon receiving the water compensation command, the control system first interrupts the target cooking program and stops heating the pot, that is, it pauses the cooking program to avoid adding water while heating, which would affect the cooking temperature and time control. Then, it controls the water injection device to add water to the pot.

[0100] Since the pot cavity contains both food and the initially added water, the water level is complex. The preferred method for calculating the added water is to multiply the water flow rate by the water replenishment time. When the added water reaches the target set by the water compensation command, water replenishment stops, and the interrupted target cooking program resumes. Alternatively, the added water can be obtained directly from the flow meter data.

[0101] In some other implementations, the amount of water to be added can also be obtained by detecting the water level data obtained by the water level sensor inside the cookware. When the water level reaches the water replenishment target of the water compensation command, or when the difference between the water level after replenishment and the water level before replenishment reaches the amount of water replenishment required by the water compensation command, the water replenishment is stopped; then, the interrupted target cooking program continues to be executed.

[0102] In some preferred embodiments, the dry-state pre-control step S4 specifically includes: receiving the user-set expected completion time, as well as the user-inputted ingredient type, ingredient quantity, cooking level, and water level. Correspondingly, step S7 includes: calculating the cooking start time based on the expected completion time and the total cooking time corresponding to the target cooking program, and maintaining a water-free state in the pot until the start time is reached; when the start time is reached, calculating the target water injection volume based on the ingredient type and water level; controlling the water injection device to inject water into the pot until the actual water injection volume reaches the target water injection volume, stopping water injection, and starting the target cooking program.

[0103] This setting serves at least two purposes: 1. The cooking end time is set based on the user's input desired completion time, avoiding the need for users to calculate the cooking time themselves, making it convenient to use; 2. Dry cooking timers can prevent ingredients from soaking in water for too long, thus affecting their quality.

[0104] Since the standard base of this embodiment can be adapted to multiple cookware, different cookware have different functions and are adapted to different types of ingredients. Different types of ingredients require different amounts of water and watering time. Therefore, in step S4, the user needs to input the type of ingredients, amount of ingredients, and cooking level, which is used to control the watering time and amount in step S7 and further modify the target cooking program.

[0105] In some preferred embodiments, step S7 further includes a child lock control step, specifically: confirming that the electrical connection components and signal connection components of the cookware are connected to the matching electrical connection components and signal connection components of the standard base, i.e., first confirming that the cookware is in cooking mode; then, enabling the child lock state, i.e., locking the response to any input operation command, commonly locking the input response and / or voice input response of the standard base and / or cookware's operation panel, prohibiting the execution of cooking commands, remote commands, wireless commands, etc. from the operation panel and / or voice control module; continuously monitoring the pressing status of the child lock unlock button and accumulating the pressing duration; when the pressing duration reaches or exceeds a preset unlocking duration threshold, deactivating the child lock state and resuming the response to user input operation commands. In this way, the operation or accidental operation by children is prevented.

[0106] In some implementations, S7 also includes an anti-dry-burning control step, specifically including: real-time monitoring of cooking temperature, determining whether the cooking temperature has reached or exceeded a preset dry-burning protection threshold; when the determination result is yes, immediately cutting off the power circuit between the standard base and the cookware, terminating the current cooking program, until a manual reset signal is received or the device is powered off and restarted.

[0107] In some preferred embodiments, after cooking is complete, i.e., after S7, a heat preservation step is also included: the cookware enters a constant temperature preservation state, and the temperature inside the cookware cavity is controlled at 60℃±3℃, or other suitable temperatures. During this heat preservation step, the user's instruction is received to adjust the heat preservation temperature. This heat preservation temperature is recorded and can be used as an option for the user to choose during the next use. It can also be used to record the user's preferences, forming a user's dietary preference database along with other data, and subsequently used for user health management.

[0108] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0109] The above embodiments are merely preferred embodiments of the present invention and should not be construed as limiting the scope of protection of the present invention. Any non-substantial changes and substitutions made by those skilled in the art based on the present invention shall fall within the scope of protection claimed by the present invention.

Claims

1. A multi-functional intelligent cooking control method, characterized in that, Includes the following steps: S1. Determine if any cookware is connected to the standard base; S2. If the judgment result is yes, identify the type of cookware; S3. According to the type of cookware, connect the electrical connection component and signal connection component of the cookware to the matching electrical connection component and signal connection component of the standard base respectively, so that the electrical interface and communication interface between the standard base and the cookware are both in the connected state. S4. Receive cooking execution instructions from the user, the cooking execution instructions including ingredient type, cooking program and doneness level; S5. Based on the doneness level, and in conjunction with the ingredient type and cooking program, determine at least one adjustment parameter for at least one cooking stage in the cooking program, wherein the adjustment parameter includes a time adjustment coefficient and / or a temperature offset and / or a water injection adjustment coefficient. S6. Based on the adjustment parameters, the preset cooking program is modified to obtain the target cooking program; S7. Execute the target cooking program.

2. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The method for determining whether a cookware is connected to the standard base includes: determining whether a cookware is connected to the standard base through infrared monitoring, image monitoring, or gravity monitoring.

3. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The identification of the type of cookware includes: identifying it by reading the radio frequency tag set on the cookware through an radio frequency reader set on the standard base, or identifying it by detecting the identification resistor built into the cookware through a resistance identification unit set on the standard base.

4. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The cookware is provided with at least one electrical connection component, and the signal connection component of the cookware is a bidirectional slave communication unit; the standard base is provided with multiple electrical connection components for adapting to cookwares of different power levels, and the signal connection component of the standard base is a bidirectional master communication unit; the step of connecting the electrical connection component and signal connection component of the cookware to the matching electrical connection component and signal connection component of the standard base according to the type of cookware includes: electrically connecting the electrical connection component of the cookware and the matching electrical connection component of the standard base, signal connecting the bidirectional master communication unit and the bidirectional slave communication unit, and sending control commands to the bidirectional slave communication unit through the bidirectional master communication unit, receiving cooking information sent by the bidirectional slave communication unit, and sending feedback commands to the bidirectional slave communication unit based on the cooking information and / or storing and / or performing big data calculations on the cooking information.

5. The multi-functional intelligent cooking control method according to claim 1, characterized in that, Based on the doneness level, and in conjunction with the ingredient type and cooking program, at least one adjustment parameter is determined for at least one cooking stage in the cooking program. The adjustment parameter includes a time adjustment coefficient and / or a temperature offset and / or a water injection adjustment coefficient. Based on the adjustment parameters, the preset cooking program is modified to obtain the target cooking program, including: According to the preset cooking program, retrieve the corresponding standard cooking time t0 and / or standard cooking temperature T0(t) and / or standard water volume W0, wherein the standard cooking temperature T0(t) forms a temperature curve with cooking time. Based on the stated doneness level N, the time adjustment coefficient k(N) is determined, and the actual cooking time t1 = t 0* k(N); and / or, determine the temperature offset ΔT(N) based on the cookedness setting N, to obtain the actual cooking temperature T1(t) = T0(t) + ΔT(N); and / or, determine the water volume offset ΔW(N) based on the cookedness setting N, to obtain the actual water volume W1 = W0*(1-N / 10) or W1 = W0*(1+N / 10); where N = 0 is the standard setting; The preset cooking program is modified according to the actual cooking time t1 and / or the actual cooking temperature T1(t) and / or the actual water volume W1 to obtain the target cooking program. Perform the target cooking program on the cookware.

6. The multi-functional intelligent cooking control method according to claim 1, characterized in that, Between S3 and S4, there is also: Confirm that the electrical connection components and signal connection components of the cookware are connected to the matching electrical connection components and signal connection components of the standard base, respectively. Enable child lock state to lock the response to user operation commands and prevent the execution of the operation commands; Continuously monitor the pressing status of the child lock unlock button and accumulate the pressing duration; When the pressing duration reaches or exceeds the preset unlocking duration threshold, the child lock state is released, allowing the user's cooking commands to be responded to.

7. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The S4 further includes a dry state reservation control step, which includes: receiving the expected completion time set by the user, as well as the type of ingredients, quantity of ingredients, cooking level, and water level input by the user; S7 includes: calculating the cooking start time based on the expected completion time and the total cooking time corresponding to the target cooking program, and maintaining the pot in a water-free state before the start time is reached; When the current time reaches the start time, the target water injection volume is calculated based on the ingredient type and the water level. The water injection device is controlled to inject water into the pot until the actual water volume reaches the target water volume, then the water injection is stopped and the standard cooking program is started.

8. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The S7 further includes a water compensation control step, comprising: Before or during the execution of the target cooking program, a water compensation command issued by the user is received, the target cooking program is interrupted, the heating of the pot is stopped, and the water injection device is controlled to replenish water into the pot. The water replenishment amount is calculated based on the flow rate and water replenishment duration, or obtained through a flow meter, or the water replenishment result is obtained based on the water level sensor in the cookware. When the water replenishment amount or the water replenishment result reaches the water replenishment target of the water compensation command, water replenishment is stopped. Continue with the target cooking procedure.

9. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The S7 also includes an abnormal interruption monitoring and recovery control step, including the following steps: During the execution of the target cooking program, abnormal interruption events are monitored in real time, including interruptions in the electrical connection and / or signal connection between the cookware and the standard base; When the abnormal interruption event is detected, the current cooking status information is saved, and a countdown for a preset recovery time window is started. The current cooking status information includes at least the current cooking stage, the remaining time of the current stage, the current temperature, the cumulative heat value, and / or the amount of water added. Within the preset recovery time window, continuously monitor whether the electrical and signal connections between the cookware and the standard base are in a normal state; If the determination result is yes, the interrupted target cooking program will continue to be executed according to the cooking status information.

10. The multi-functional intelligent cooking control method according to claim 1, characterized in that, The S7 also includes an anti-dry-burning control step, specifically including: Real-time monitoring of cooking temperature to determine whether the cooking temperature reaches or exceeds the preset dry-burn protection threshold; When the judgment result is yes, immediately cut off the power circuit between the standard base and the cookware, terminate the current cooking program, until a manual reset signal is received or the device is powered off and restarted.

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