CN109343416A - Control method and device and cooking device - Google Patents
Control method and device and cooking device Download PDFInfo
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- CN109343416A CN109343416A CN201811351145.0A CN201811351145A CN109343416A CN 109343416 A CN109343416 A CN 109343416A CN 201811351145 A CN201811351145 A CN 201811351145A CN 109343416 A CN109343416 A CN 109343416A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Manufacturing & Machinery (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Cookers (AREA)
Abstract
The invention relates to a control method, a control device and a cooking device, wherein the method comprises the following steps: acquiring a time point to be eaten of food and a preset temperature to be eaten; and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode. According to the technical scheme provided by the invention, after the user opens the cooking device, the user does not need to open the cover to wait for the food to be cooled, so that the waiting time is reduced, and the food automatically enters a cooling mode instead of being in a heat preservation state all the time after being cooked, so that the problems of nutrition loss and poor taste in the food are reduced, and the user experience degree is high.
Description
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to a control method and device and a cooking device.
Background
With the improvement of the living standard of people, the electric cooker is one of the necessary kitchen appliances for every family nowadays. With the growing interest in healthy diet, people are not limited to cooking rice and porridge, but are pursuing diversified and healthy diet management. With the increasing abundance of the operable functions of the electric rice cooker, basically all electric rice cookers have the function of 'heat preservation', and generally all cooking modes can enter the 'heat preservation' state after being completed, and the phenomenon has the following defects:
1. the 'heat preservation' state of the electric cooker can be finished only by manual power off, the cooking is finished without meaning that the electric cooker can enjoy delicious food immediately, and unnecessary time waste is caused by manual cover opening for cooling.
2. If a user forgets to cut off the power supply, food in the electric cooker is in a heat preservation state for a long time, so that the loss of food nutrient components is easily caused, and the food can absorb redundant water vapor to cause poor taste.
Disclosure of Invention
In order to overcome the problems in the related art at least to a certain extent, the invention provides a control method, a control device and a cooking device, so as to solve the problems of long waiting time for a user to eat and food nutrition loss caused by the fact that the cooking device cannot automatically cool in the prior art.
According to a first aspect of embodiments of the present invention, there is provided a control method including:
acquiring a time point to be eaten of food and a preset temperature to be eaten;
and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
Preferably, the method further comprises:
acquiring a cooking mode selected by a user;
the acquiring of the preset temperature to be eaten of the food comprises:
receiving a preset temperature to be eaten of food in the cooking mode set by a user;
or,
reading a locally stored comparison table, and acquiring the preset temperature to be eaten of the food corresponding to the cooking mode according to the comparison table; the comparison table comprises a corresponding relation between the cooking mode and the preset temperature of the food to be eaten;
or,
sending the cooking mode to a server to receive a preset temperature to be eaten of the food fed back by the server according to the cooking mode; the server stores the corresponding relation between the preset temperature of food to be eaten and the cooking mode.
Preferably, the acquiring the time point to be eaten of the food comprises:
receiving a time point to be eaten of food set by a user;
acquiring a jumping time point when food cooking is finished and enters a heat preservation state;
and if the time point to be eaten of the food set by the user is less than or equal to the jump time point, reminding the user to reset the time point to be eaten of the food until the time point to be eaten of the food set by the user is greater than the jump time point.
Preferably, the acquiring the skip time point when the food cooking is finished and enters the heat preservation state includes:
receiving a jumping time point reserved by a user; or,
when the user does not reserve the jump time point, the jump time point is calculated on the basis of the current time point according to the required cooking time length.
Preferably, the controlling the temperature of the food comprises:
and when the food is cooked and enters a heat preservation state, controlling the temperature of the food.
Preferably, the cooling mode is as follows: a curve cooling mode, a straight line cooling mode and a broken line cooling mode.
Preferably, the controlling the temperature of the food comprises:
through the cooling module, the temperature of food is controlled.
Preferably, the cooling module includes:
a compressor, and/or a fan.
Preferably, the method further comprises:
and when the time point to be eaten is detected to be reached, the temperature of the food reaches the preset temperature to be eaten, and voice prompt is sent.
Preferably, the corresponding relation between the cooking mode in the comparison table and the preset temperature of the food to be eaten is established according to a preset algorithm;
the preset algorithm comprises the following steps: a unary linear regression algorithm, a binary linear regression algorithm, or a multiple linear regression algorithm.
Preferably, the cooking mode comprises at least one of:
soup making, porridge making, rice cooking, baking, and reheating.
According to a second aspect of the embodiments of the present invention, there is provided a control apparatus including:
the acquisition module is used for acquiring the time point to be eaten of the food and the preset temperature to be eaten;
and the control module is used for controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
According to a third aspect of embodiments of the present invention, there is provided a cooking apparatus including:
a processor;
a memory for storing processor-executable instructions;
the processor is configured to:
acquiring a time point to be eaten of food and a preset temperature to be eaten;
and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
Preferably, the cooking device comprises at least one of:
electric rice cooker, electric pressure cooker, electric oven.
The technical scheme provided by the embodiment of the invention can have the following beneficial effects:
through the preset temperature that treats the edible time point and treat eating of acquireing food, according to the cooling mode of predetermineeing, control is reaching when treating the edible time point, the temperature of food does treat edible preset temperature for the user opens and edible promptly behind the cooking device, need not to wait for the food cooling, has improved user experience, and because food culinary art finishes the back, gets into the cooling mode voluntarily, rather than being in the heat preservation state always, has reduced the nutritive loss in the food and the poor problem of taste, and user experience degree is high.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the invention, as claimed.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
FIG. 1 is a flow chart illustrating a control method according to an exemplary embodiment;
FIG. 2 is a schematic diagram illustrating a desuperheating profile according to an exemplary embodiment;
FIG. 3 is a flow chart illustrating a control method according to another exemplary embodiment;
FIG. 4 is a schematic block diagram of a control device shown in accordance with an exemplary embodiment;
fig. 5 is a schematic block diagram of a control device according to another exemplary embodiment.
Detailed Description
Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, like numbers in different drawings represent the same or similar elements unless otherwise indicated. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the invention, as detailed in the appended claims.
FIG. 1 is a flow chart illustrating a control method according to an exemplary embodiment, as shown in FIG. 1, the method including:
step S11, acquiring the time point of food to be eaten and the preset temperature of the food to be eaten;
and step S12, controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
It should be noted that the technical solution provided in this embodiment is applicable to a cooking apparatus.
Preferably, the cooking device includes, but is not limited to: electric rice cooker, electric pressure cooker, electric oven.
It is understood that the time point to be eaten refers to a time point when the user plans to eat food, such as: food is enjoyed at night 7: 00; the preset temperature to be eaten is an ideal temperature when the user enjoys food, for example: at night 7:00 when food is consumed, the temperature of the food is 30 ℃.
The preset temperature to be eaten can be standard edible temperature obtained by training a cooking device or a server after acquiring a large amount of user taste temperature data and corresponding cooking mode data; or may be the optimum consumption temperature set by the user in the current cooking mode. For example, in the rice cooking mode, the standard eating temperature obtained by training is 30 ℃, and the optimal eating temperature can be set to 35 ℃ by the user; in the soup cooking mode, the standard edible temperature obtained by training is 35 ℃, and the optimal edible temperature can be set to 40 ℃ by a user. When the system does not receive the preset temperature to be eaten, which is set by the user, the standard edible temperature obtained by training of the cooking device or the server can be directly selected as reference for operation.
Preferably, the preset temperature to be eaten is the optimal mouthfeel temperature of the user.
The technical scheme that this embodiment provided, through the predetermined temperature of waiting to eat time point and waiting to eat that obtains food, according to predetermined cooling mode, control is reaching when waiting to eat the time point, the temperature of food does wait to eat predetermined temperature for the user opens and is edible promptly after cooking device, need not to wait for the food cooling, has improved user experience, and because food culinary art finishes the back, gets into cooling mode automatically, rather than being in the heat preservation state always, has reduced the problem that nutritional loss and taste are poor in the food, and user experience degree is high.
Preferably, the cooling mode is as follows: a curve cooling mode, a straight line cooling mode and a broken line cooling mode.
It should be noted that the cooling mode is how the food is cooled to the preset temperature to be eaten. Taking linear cooling as an example, after the food enters a heat preservation state, the slope of the cooling straight line is calculated according to the current time, the time to be eaten, the current temperature and the preset temperature to be eaten, and the linear cooling is carried out according to the cooling trend represented by the slope. The method has the advantages that the cooling algorithm is simple, but the temperature is sharply reduced due to the straight line cooling, so that the loss of the nutrition of the food materials is easily caused, and the taste of the food is not kept.
Taking the broken line cooling as an example, the system presets several cooling gradients, for example, 60 ℃ is a cooling gradient, 50 ℃ is a cooling gradient, 40 ℃ is a cooling gradient, 30 ℃ is a cooling gradient, and 20 ℃ is a cooling gradient. Assuming that the current temperature is 80 ℃, linearly cooling the food to 60 ℃ after the food enters a heat preservation state, linearly cooling the food to 50 ℃ after keeping the temperature at 60 ℃ for a preset time, and linearly cooling the food to 40 ℃ after keeping the temperature at 50 ℃ for a preset time until the food reaches the preset temperature to be eaten. The method has the advantages that the temperature cannot be sharply reduced, the loss of food material nutrition is not easy to cause, the taste of food is kept, and the method has the defects that the algorithm is complex and the data steps of a processor are multiple.
Preferably, the cooling mode is a temperature curve cooling mode, referring to fig. 2, and the cooling mode in fig. 2 is a temperature curve cooling mode. In fig. 2, the abscissa represents the eating time, and the ordinate represents the eating temperature, in the cooling mode shown in fig. 2, when the food enters the heat preservation state and then starts to be cooled in a curve, and when the temperature in the cooking device reaches the preset temperature to be eaten, the time point to be eaten of the user is correspondingly reached, so that the loss of the nutrition of the food material caused by the rapid temperature decrease is avoided. It can be understood that in the cooling mode shown in fig. 2, the food materials are kept continuously cooked during the temperature reduction process, so that the corresponding vitamins in the vegetable food can be locked, and the meat quality of the meat food can be kept compact and delicious.
The technical scheme provided by the embodiment is particularly suitable for young groups in the modern society with gradually accelerated life pace, avoids nutrition loss of food due to high temperature, and simultaneously meets the pursuit and the requirement of consumers on quick and healthy diet.
Preferably, the method further comprises:
acquiring a cooking mode selected by a user;
the acquiring of the preset temperature to be eaten of the food comprises:
receiving a preset temperature to be eaten of food in the cooking mode set by a user;
or,
reading a locally stored comparison table, and acquiring the preset temperature to be eaten of the food corresponding to the cooking mode according to the comparison table; the comparison table comprises a corresponding relation between the cooking mode and the preset temperature of the food to be eaten;
or,
sending the cooking mode to a server to receive a preset temperature to be eaten of the food fed back by the server according to the cooking mode; the server stores the corresponding relation between the preset temperature of food to be eaten and the cooking mode.
Preferably, the cooking mode comprises at least one of:
soup making, porridge making, rice cooking, baking, and reheating.
It can be understood that the comparison table is directly stored in the cooking device, and when the cooking device needs to obtain the preset temperature of the food to be eaten in the current cooking mode, the comparison table is directly queried locally. The advantages of this method are: the query speed is high, network connection is not needed, the response speed is high, and the user experience is good.
Of course, the control panel of the cooking device is additionally provided with a preset temperature setting button to be eaten without setting a comparison table, and the user can set the preset temperature to be eaten according with the taste requirement of the user through the button. The advantages of this method are: the requirement on the processing capacity of the system is not high, and the requirement on the personalized mouthfeel of special groups can be met. For example, a meal for elderly people, children may require a set preset temperature to be eaten that is low, etc.
Preferably, the acquiring the time point to be eaten of the food comprises:
receiving a time point to be eaten of food set by a user;
acquiring a jumping time point when food cooking is finished and enters a heat preservation state;
and if the time point to be eaten of the food set by the user is less than or equal to the jump time point, reminding the user to reset the time point to be eaten of the food until the time point to be eaten of the food set by the user is greater than the jump time point.
It can be understood that, in general, the time point to be eaten is later than the jump time point, and if a new user uses the food or an old user performs a wrong operation, the time point to be eaten is set to be wrong (for example, the time point to be eaten is less than or equal to the jump time point). Therefore, the normal work of the system can be ensured, the reliability of the system is improved, and the user experience is high.
Preferably, the acquiring the skip time point when the food cooking is finished and enters the heat preservation state includes:
receiving a jumping time point reserved by a user; or,
when the user does not reserve the jump time point, the jump time point is calculated on the basis of the current time point according to the required cooking time length.
It can be understood that the normal operation of the system can be ensured by various acquisition modes of the jump time point, the reliability of the system is improved, and the user experience is high.
Preferably, the controlling the temperature of the food comprises:
and when the food is cooked and enters a heat preservation state, controlling the temperature of the food.
It can be understood that, when the cooking is finished and the food enters the heat preservation state, the temperature of the food is controlled, the food is cooked thoroughly at the moment, the temperature control operation is carried out on the basis, the food safety can be guaranteed, the taste temperature of the food can be guaranteed, and the user experience degree is higher.
Preferably, the controlling the temperature of the food comprises:
through the cooling module, the temperature of food is controlled.
Preferably, the cooling module includes:
a compressor, and/or a fan.
Taking the cooling module as an example of a compressor, the cooking device can utilize the principle of air-conditioning refrigeration, the compressor is arranged in the cooking device for air cooling, and redundant temperature is discharged in a steam mode.
Preferably, the method further comprises:
and when the time point to be eaten is detected to be reached, the temperature of the food reaches the preset temperature to be eaten, and voice prompt is sent.
Preferably, whether the temperature of the food reaches the preset temperature to be eaten is detected through a temperature sensor carried by the cooking device.
It can be understood that the voice reminding setting can help the user to enjoy the food made by the cooking device immediately, and the time is not wasted due to excessive waiting.
Preferably, the corresponding relation between the cooking mode in the comparison table and the preset temperature of the food to be eaten is established according to a preset algorithm;
the preset algorithm comprises the following steps: a unary linear regression algorithm, a binary linear regression algorithm, or a multiple linear regression algorithm.
It can be understood that after the cooking device or the server collects a large amount of user taste temperature data and corresponding cooking mode data, the data are trained to obtain the corresponding relation between the cooking mode and the preset temperature of the food to be eaten, and according to the corresponding relation, a comparison table can be established, so that the cooking customization is really realized.
It can be understood that the cooking device or the server collects the mouth feel temperature data of the user and the corresponding cooking mode data, and the mouth feel temperature data and the corresponding cooking mode data can be collected through a network, can also be collected through the setting of the user on a control panel of the cooking device, can also be collected according to the feedback of the user, and the like.
Fig. 3 is a flow chart illustrating a control method according to another exemplary embodiment, as shown in fig. 3, the method including:
step S21, acquiring a cooking mode selected by a user;
step S22, sending the cooking mode to a server to receive the preset temperature to be eaten of the food fed back by the server according to the cooking mode;
step S23, receiving the time point of food to be eaten set by the user, and acquiring the jumping time point when the food finishes cooking and enters a heat preservation state;
step S24, judging whether the time point to be eaten is larger than the jumping time point, if so, jumping to step S25, otherwise, reminding the user to reset the time point to be eaten of the food, and jumping to step S23;
step S25, cooking is started;
step S26, according to a preset cooling mode, when the food cooking is finished and enters a heat preservation state, the temperature of the food is started to be controlled;
and step S27, when the food temperature reaches the time point to be eaten, the temperature of the food reaches the preset temperature to be eaten, and voice prompt is sent out.
The technical scheme that this embodiment provided, through the predetermined temperature of waiting to eat time point and waiting to eat that obtains food, according to predetermined cooling mode, control is reaching when waiting to eat the time point, the temperature of food does wait to eat predetermined temperature for the user opens and is edible promptly after cooking device, need not to wait for the food cooling, has improved user experience, and because food culinary art finishes the back, gets into cooling mode automatically, rather than being in the heat preservation state always, has reduced the problem that nutritional loss and taste are poor in the food, and user experience degree is high.
Fig. 4 is a schematic block diagram illustrating a control apparatus 100 according to an exemplary embodiment, the apparatus 100, as shown in fig. 4, comprising:
the acquisition module 101 is used for acquiring a time point to be eaten of food and a preset temperature to be eaten;
and the control module 102 is configured to control the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
It is understood that the time point to be eaten refers to a time point when the user plans to eat food, such as: food is enjoyed at night 7: 00; the preset temperature to be eaten is an ideal temperature when the user enjoys food, for example: at night 7:00 when food is consumed, the temperature of the food is 30 ℃.
The preset temperature to be eaten can be standard edible temperature obtained by training a cooking device or a server after acquiring a large amount of user taste temperature data and corresponding cooking mode data; or may be the optimum consumption temperature set by the user in the current cooking mode. For example, in the rice cooking mode, the standard eating temperature obtained by training is 30 ℃, and the optimal eating temperature can be set to 35 ℃ by the user; in the soup cooking mode, the standard edible temperature obtained by training is 35 ℃, and the optimal edible temperature can be set to 40 ℃ by a user. When the system does not receive the preset temperature to be eaten, which is set by the user, the standard edible temperature obtained by training of the cooking device or the server can be directly selected as reference for operation.
Preferably, the preset temperature to be eaten is the optimal mouthfeel temperature of the user.
The technical scheme that this embodiment provided, through the predetermined temperature of waiting to eat time point and waiting to eat that obtains food, according to predetermined cooling mode, control is reaching when waiting to eat the time point, the temperature of food does wait to eat predetermined temperature for the user opens and is edible promptly after cooking device, need not to wait for the food cooling, has improved user experience, and because food culinary art finishes the back, gets into cooling mode automatically, rather than being in the heat preservation state always, has reduced the problem that nutritional loss and taste are poor in the food, and user experience degree is high.
Preferably, the cooling mode is as follows: a curve cooling mode, a straight line cooling mode and a broken line cooling mode.
Referring to fig. 2, the cooling pattern in fig. 2 is a curve cooling. In the cooling mode shown in fig. 2, when the temperature in the cooking apparatus reaches the preset temperature to be eaten, the time point to be eaten of the user is also reached accordingly, and the loss of the nutrition of the food material caused by the rapid temperature drop is avoided.
It can be understood that the food materials are kept to be continuously cooked in the temperature reduction process, so that corresponding vitamins can be locked in the vegetable foods, and the meat quality of the meat foods is kept compact and delicious.
The technical scheme provided by the embodiment is particularly suitable for young groups in the modern society with gradually accelerated life pace, avoids nutrition loss of food due to high temperature, and simultaneously meets the pursuit and the requirement of consumers on quick and healthy diet.
Preferably, the apparatus 100 is further configured to:
acquiring a cooking mode selected by a user;
the acquiring of the preset temperature to be eaten of the food comprises:
receiving a preset temperature to be eaten of food in the cooking mode set by a user;
or,
reading a locally stored comparison table, and acquiring the preset temperature to be eaten of the food corresponding to the cooking mode according to the comparison table; the comparison table comprises a corresponding relation between the cooking mode and the preset temperature of the food to be eaten;
or,
sending the cooking mode to a server to receive a preset temperature to be eaten of the food fed back by the server according to the cooking mode; the server stores the corresponding relation between the preset temperature of food to be eaten and the cooking mode.
Preferably, the cooking mode comprises at least one of:
soup making, porridge making, rice cooking, baking, and reheating.
It can be understood that the comparison table is directly stored in the cooking device, and when the cooking device needs to obtain the preset temperature of the food to be eaten in the current cooking mode, the comparison table is directly queried locally. The advantages of this method are: the query speed is high, network connection is not needed, the response speed is high, and the user experience is good.
Of course, the control panel of the cooking device is additionally provided with a preset temperature setting button to be eaten without setting a comparison table, and the user can set the preset temperature to be eaten according with the taste requirement of the user through the button. The advantages of this method are: the requirement on the processing capacity of the system is not high, and the requirement on the personalized mouthfeel of special groups can be met. For example, a meal for elderly people, children may require a set preset temperature to be eaten that is low, etc.
Preferably, the acquiring the time point to be eaten of the food comprises:
receiving a time point to be eaten of food set by a user;
acquiring a jumping time point when food cooking is finished and enters a heat preservation state;
and if the time point to be eaten of the food set by the user is less than or equal to the jump time point, reminding the user to reset the time point to be eaten of the food until the time point to be eaten of the food set by the user is greater than the jump time point.
It can be understood that, in general, the time point to be eaten is later than the jump time point, and if a new user uses the food or an old user performs a wrong operation, the time point to be eaten is set to be wrong (for example, the time point to be eaten is less than or equal to the jump time point). Therefore, the normal work of the system can be ensured, the reliability of the system is improved, and the user experience is high.
Preferably, the acquiring the skip time point when the food cooking is finished and enters the heat preservation state includes:
receiving a jumping time point reserved by a user; or,
when the user does not reserve the jump time point, the jump time point is calculated on the basis of the current time point according to the required cooking time length.
It can be understood that the normal operation of the system can be ensured by various acquisition modes of the jump time point, the reliability of the system is improved, and the user experience is high.
Preferably, the controlling the temperature of the food comprises:
and when the food is cooked and enters a heat preservation state, controlling the temperature of the food.
It can be understood that, when the cooking is finished and the food enters the heat preservation state, the temperature of the food is controlled, the food is cooked thoroughly at the moment, the temperature control operation is carried out on the basis, the food safety can be guaranteed, the taste temperature of the food can be guaranteed, and the user experience degree is higher.
Preferably, the controlling the temperature of the food comprises:
through the cooling module, the temperature of food is controlled.
Preferably, the cooling module includes:
a compressor, and/or a fan.
Taking the cooling module as an example of a compressor, the cooking device can utilize the principle of air-conditioning refrigeration, the compressor is arranged in the cooking device for air cooling, and redundant temperature is discharged in a steam mode.
Referring to fig. 5, preferably, the apparatus 100 further includes:
and the voice module 103 is used for sending a voice prompt when the temperature of the food reaches the preset temperature to be eaten when the time point to be eaten is detected.
Preferably, whether the temperature of the food reaches the preset temperature to be eaten is detected through a temperature sensor carried by the cooking device.
It can be understood that the voice reminding setting can help the user to enjoy the food made by the cooking device immediately, and the time is not wasted due to excessive waiting.
Preferably, the corresponding relation between the cooking mode in the comparison table and the preset temperature of the food to be eaten is established according to a preset algorithm;
the preset algorithm comprises the following steps: a unary linear regression algorithm, a binary linear regression algorithm, or a multiple linear regression algorithm.
It can be understood that after the cooking device or the server collects a large amount of user taste temperature data and corresponding cooking mode data, the data are trained to obtain the corresponding relation between the cooking mode and the preset temperature of the food to be eaten, and according to the corresponding relation, a comparison table can be established, so that the cooking customization is really realized.
It can be understood that the cooking device or the server collects the mouth feel temperature data of the user and the corresponding cooking mode data, and the mouth feel temperature data and the corresponding cooking mode data can be collected through a network, can also be collected through the setting of the user on a control panel of the cooking device, can also be collected according to the feedback of the user, and the like.
A cooking apparatus is shown according to an exemplary embodiment, the apparatus comprising:
a processor;
a memory for storing processor-executable instructions;
the processor is configured to:
acquiring a time point to be eaten of food and a preset temperature to be eaten;
and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
Preferably, the cooking device comprises at least one of:
electric rice cooker, electric pressure cooker, electric oven.
The technical scheme that this embodiment provided, through the predetermined temperature of waiting to eat time point and waiting to eat that obtains food, according to predetermined cooling mode, control is reaching when waiting to eat the time point, the temperature of food does wait to eat predetermined temperature for the user opens and is edible promptly after cooking device, need not to wait for the food cooling, has improved user experience, and because food culinary art finishes the back, gets into cooling mode automatically, rather than being in the heat preservation state always, has reduced the problem that nutritional loss and taste are poor in the food, and user experience degree is high.
It is understood that the same or similar parts in the above embodiments may be mutually referred to, and the same or similar parts in other embodiments may be referred to for the content which is not described in detail in some embodiments.
It should be noted that the terms "first," "second," and the like in the description of the present invention are used for descriptive purposes only and are not to be construed as indicating or implying relative importance. Further, in the description of the present invention, the meaning of "a plurality" means at least two unless otherwise specified.
Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.
In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.
The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc.
In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above do not necessarily refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (14)
1. A control method, comprising:
acquiring a time point to be eaten of food and a preset temperature to be eaten;
and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
2. The method of claim 1, further comprising:
acquiring a cooking mode selected by a user;
the acquiring of the preset temperature to be eaten of the food comprises:
receiving a preset temperature to be eaten of food in the cooking mode set by a user;
or,
reading a locally stored comparison table, and acquiring the preset temperature to be eaten of the food corresponding to the cooking mode according to the comparison table; the comparison table comprises a corresponding relation between the cooking mode and the preset temperature of the food to be eaten;
or,
sending the cooking mode to a server to receive a preset temperature to be eaten of the food fed back by the server according to the cooking mode; the server stores the corresponding relation between the preset temperature of food to be eaten and the cooking mode.
3. The method of claim 1, wherein obtaining the time point to be consumed of the food comprises:
receiving a time point to be eaten of food set by a user;
acquiring a jumping time point when food cooking is finished and enters a heat preservation state;
and if the time point to be eaten of the food set by the user is less than or equal to the jump time point, reminding the user to reset the time point to be eaten of the food until the time point to be eaten of the food set by the user is greater than the jump time point.
4. The method of claim 3, wherein the obtaining of the skip time point when the food cooking is finished entering the warming state comprises:
receiving a jumping time point reserved by a user; or,
when the user does not reserve the jump time point, the jump time point is calculated on the basis of the current time point according to the required cooking time length.
5. The method of claim 1, wherein the controlling the temperature of the food comprises:
and when the food is cooked and enters a heat preservation state, controlling the temperature of the food.
6. The method of claim 1,
the cooling mode is as follows: a curve cooling mode, a straight line cooling mode and a broken line cooling mode.
7. The method of claim 1, wherein the controlling the temperature of the food comprises:
through the cooling module, the temperature of food is controlled.
8. The method of claim 7, wherein the cooling module comprises:
a compressor, and/or a fan.
9. The method of claim 1, further comprising:
and when the time point to be eaten is detected to be reached, the temperature of the food reaches the preset temperature to be eaten, and voice prompt is sent.
10. The method according to claim 2, wherein the correspondence between the cooking mode in the look-up table and a preset temperature at which the food is to be eaten is established according to a preset algorithm;
the preset algorithm comprises the following steps: a unary linear regression algorithm, a binary linear regression algorithm, or a multiple linear regression algorithm.
11. The method of claim 2, wherein the cooking mode comprises at least one of:
soup making, porridge making, rice cooking, baking, and reheating.
12. A control device, comprising:
the acquisition module is used for acquiring the time point to be eaten of the food and the preset temperature to be eaten;
and the control module is used for controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
13. A cooking device, comprising:
a processor;
a memory for storing processor-executable instructions;
the processor is configured to:
acquiring a time point to be eaten of food and a preset temperature to be eaten;
and controlling the temperature of the food to be the preset temperature to be eaten when the time point to be eaten is reached according to a preset cooling mode.
14. The cooking device of claim 13, comprising at least one of:
electric rice cooker, electric pressure cooker, electric oven.
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| CN201811351145.0A CN109343416A (en) | 2018-11-14 | 2018-11-14 | Control method and device and cooking device |
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| CN111007897A (en) * | 2019-11-25 | 2020-04-14 | 珠海格力电器股份有限公司 | Cooking appliance control method, device and system and cooking appliance |
| CN112773178A (en) * | 2021-02-02 | 2021-05-11 | 珠海格力电器股份有限公司 | Cooking control method and device based on cooking equipment and cooking equipment |
| CN113113111A (en) * | 2021-03-30 | 2021-07-13 | 深圳市鬲蒸文化发展有限公司 | Dish preheating method and device |
| CN114271694A (en) * | 2021-12-10 | 2022-04-05 | 广东美的厨房电器制造有限公司 | Control method, cooking appliance and storage medium |
| CN114305131A (en) * | 2020-09-30 | 2022-04-12 | 佛山市顺德区美的电热电器制造有限公司 | Cooking appliance, control method of cooking appliance, and storage medium |
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