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CN-122004668-A - Juice collecting method and device in cooking process

CN122004668ACN 122004668 ACN122004668 ACN 122004668ACN-122004668-A

Abstract

The present disclosure relates to a juice collection method and apparatus during cooking. The method comprises the steps of responding to a cooking juice collection starting instruction of the cooking pot, heating target food materials in the cooking pot, obtaining a first bottom temperature of the cooking pot, determining a target temperature state of the target food materials according to the first bottom temperature, obtaining target heating time corresponding to the target temperature state, obtaining a second bottom temperature of the cooking pot when the target heating time is reached when the duration of heating the target food materials reaches the target heating time, and stopping heating the target food materials by the cooking pot when juice collection is completed based on temperature change between the current bottom temperature and the second bottom temperature of the cooking pot. By determining the temperature state of food materials in the pot, the heating time is controlled in the cooking process, frequent intervention of a user is avoided, juice collection functions under different cooking cookers are realized, and convenience and flexibility of the cooking process are improved.

Inventors

  • WANG TING

Assignees

  • 宁波方太厨具有限公司

Dates

Publication Date
20260512
Application Date
20241108

Claims (10)

  1. 1. A method of juice extraction during cooking, the method comprising: responding to a cooking juice collection starting instruction of a cooking pot, heating target food materials in the cooking pot, and obtaining a first pot bottom temperature of the cooking pot; determining a target temperature state of the target food material according to the first pan bottom temperature, wherein the target temperature state is used for representing that the target food material is in a hot state or a cold state; Acquiring a target heating time length corresponding to the target temperature state; acquiring a second bottom temperature of the cooking pot when the target heating duration is reached under the condition that the target heating duration is reached; And stopping heating the target food material by the cooking pot under the condition that the juice collection is determined to be completed based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature.
  2. 2. The method of claim 1, wherein the stopping the cooking pan from heating the target food item if it is determined that juice collection is complete based on a temperature change between a current bottom temperature of the cooking pan and the second bottom temperature comprises: monitoring the current bottom temperature of the cooking pot; determining that juice collection is completed under the condition that the absolute value of the temperature change of the current bottom temperature and the second bottom temperature is larger than a preset change temperature; and stopping heating the target food material by the cooking pot under the condition that juice collection is determined to be completed.
  3. 3. The method of claim 1, wherein the target temperature state comprises a hot state or a cold state, and wherein determining the target temperature state of the target food material based on the first pan bottom temperature comprises: Determining that the target food material is in the thermal state under the condition that the first pan bottom temperature is greater than a preset pan bottom temperature threshold; And determining that the target food material is in the cold state under the condition that the first pan bottom temperature is less than or equal to a preset pan bottom temperature threshold value.
  4. 4. The method of claim 3, wherein the obtaining the target heating duration corresponding to the target temperature state comprises: acquiring heating duration configuration information; extracting a first heating duration corresponding to the thermal state from the heating duration configuration information as the target heating duration when the target temperature state is the thermal state; And under the condition that the target temperature state is the cold state, extracting a second heating time length corresponding to the cold state from the heating time length configuration information to serve as the target heating time length.
  5. 5. The method of claim 4, wherein, in the case where the duration of heating the target food item reaches the target heating duration, the step of obtaining a second bottom temperature of the cooking pot at the time of reaching the target heating duration is followed by the step of: Determining a third heating duration for which the target food material needs to be continuously heated based on the first pan bottom temperature and the second pan bottom temperature; Under the condition that the target food materials are continuously heated for the third heating duration, acquiring a third bottom temperature of the cooking pot when the third heating duration is reached; Stopping the cooking pan from heating the target food material if it is determined that juice collection is completed based on a temperature change between a current bottom temperature of the cooking pan and the second bottom temperature, comprising: And stopping heating the target food material by the cooking pot under the condition that the juice collection is determined to be completed based on the temperature change between the current bottom temperature of the cooking pot and the third bottom temperature.
  6. 6. The method of claim 5, wherein the determining a third heating duration for which the target food material needs to continue heating based on the first pan bottom temperature and the second pan bottom temperature comprises: Obtaining a target temperature rise slope of the target food material based on the first bottom temperature and the second bottom temperature; Determining a corresponding total heating duration based on the target temperature rise slope; and determining the third heating duration based on the target heating duration and the total heating duration.
  7. 7. The method of claim 1, wherein the target temperature state is the cold state, and the obtaining the target heating duration corresponding to the target temperature state comprises: acquiring a preset temperature rise slope of the target food material; and obtaining the total heating duration corresponding to the target food material based on the preset temperature rise slope, and taking the total heating duration as the target heating duration.
  8. 8. The method of claim 1, wherein heating the target food material in the cooking pan and obtaining a first pan bottom temperature of the cooking pan in response to a cooking juice initiation command to the cooking pan comprises: In response to a cooking juice collection starting instruction of a cooking pot, heating target food materials in the cooking pot with first power, and obtaining a first pot bottom temperature of the cooking pot; under the condition that the duration of heating the target food material reaches the target heating duration, acquiring the second bottom temperature of the cooking pot when the target heating duration is reached, including: Under the condition that the duration of heating the target food material with the first power reaches the target heating duration, acquiring a second pan bottom temperature of the cooking pan when the target heating duration is reached, and switching to a second power for heating the target food material, wherein the second power is lower than the first power.
  9. 9. A juice extraction device in a cooking process, the device comprising: The heating and temperature acquiring module is used for responding to a cooking juice receiving starting instruction of the cooking pot, heating target food materials in the cooking pot and acquiring a first pot bottom temperature of the cooking pot; The temperature state determining module is used for determining a target temperature state of the target food material according to the first pan bottom temperature, wherein the target temperature state is used for representing that the target food material is in a hot state or a cold state; the heating duration acquisition module is used for acquiring a target heating duration corresponding to the target temperature state; a second pan bottom temperature obtaining module, configured to obtain a second pan bottom temperature of the cooking pan when the target heating duration is reached, when the duration of heating the target food material reaches the target heating duration; and the juice collecting stopping module is used for stopping the cooking pot from heating the target food materials under the condition that the juice collecting is determined to be completed based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature.
  10. 10. An electronic device, comprising: A processor; a memory for storing the processor-executable instructions; wherein the processor is configured to execute the instructions to implement the method of juice extraction in a cooking process as claimed in any one of claims 1 to 8.

Description

Juice collecting method and device in cooking process Technical Field The disclosure relates to the technical field of intelligent cooking, in particular to a juice collecting method and device in a cooking process. Background In the cooking process, juice collection is a common step of concentrating the soup of the food materials in the pot. The traditional juice collecting mode needs the user to continuously pay attention to the change of the soup in the pot, and the change of the soup in the pot is observed in real time until the soup is thick. This not only requires a great deal of time and effort from the user, but also easily causes a scorching or burning phenomenon of food materials in the pot, thereby affecting the cooking effect and mouthfeel of the food materials. Meanwhile, the prior art has the defect in the aspect of intelligent juice collection, and the intelligent cooking machine existing in the market at present judges whether juice collection is finished or not by setting a fixed temperature point. However, the heat conduction performance of different cooking cookers is different, and the fixed temperature point cannot adapt to the change of different cooking cookers or food materials, which may cause inconsistent juice collecting effect. In addition, the fixed temperature judging mode needs to have good temperature consistency, so that the fixed temperature judging mode needs to be matched with a specific cooking pot for use, and the cooking freedom of a user is limited. Therefore, the prior art can not meet the demands of users under different cooking conditions, and can not effectively solve the problems of complicated user operation and limitation of cooking cookware in the traditional juice collecting process. Disclosure of Invention The present disclosure provides a juice collecting method and device in a cooking process, so as to at least solve the problem of how to avoid frequent user intervention and limitation of a cooking pot in the related art. The technical scheme of the present disclosure is as follows: According to a first aspect of embodiments of the present disclosure, there is provided a juice collecting method in a cooking process, comprising: responding to a cooking juice collection starting instruction of a cooking pot, heating target food materials in the cooking pot, and obtaining a first pot bottom temperature of the cooking pot; determining a target temperature state of the target food material according to the first pan bottom temperature, wherein the target temperature state is used for representing that the target food material is in a hot state or a cold state; Acquiring a target heating time length corresponding to the target temperature state; acquiring a second bottom temperature of the cooking pot when the target heating duration is reached under the condition that the target heating duration is reached; And stopping heating the target food material by the cooking pot under the condition that the juice collection is determined to be completed based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature. According to a second aspect of embodiments of the present disclosure, there is provided a juice collecting device in a cooking process, comprising: The heating and temperature acquisition module is used for responding to a cooking juice collection starting instruction of the cooking pot, heating target food materials in the cooking pot and acquiring a first pot bottom temperature of the cooking pot; The temperature state determining module is used for determining a target temperature state of the target food material according to the first pan bottom temperature, wherein the target temperature state is used for representing that the target food material is in a hot state or a cold state; the heating duration acquisition module is used for acquiring a target heating duration corresponding to the target temperature state; a second pan bottom temperature obtaining module, configured to obtain a second pan bottom temperature of the cooking pan when the target heating duration is reached, when the duration of heating the target food material reaches the target heating duration; and the juice collecting stopping module is used for stopping the cooking pot from heating the target food materials under the condition that the juice collecting is determined to be completed based on the temperature change between the current bottom temperature of the cooking pot and the second bottom temperature. According to a third aspect of embodiments of the present disclosure, there is provided an electronic device comprising a processor, a memory for storing instructions executable by the processor, wherein the processor is configured to execute the instructions to implement the method according to any one of the first aspects above. The technical scheme provided by the embodiment of the disclosure at least brings the