CN-122018350-A - Cooking control method of pot body, storage medium and intelligent cooking device

CN122018350ACN 122018350 ACN122018350 ACN 122018350ACN-122018350-A

Abstract

The invention relates to a cooking control method of a pot body, which comprises the steps of heating the pot body at the initial stage of cooking, detecting and acquiring the real-time temperature of the pot body in the process of heating the pot body, acquiring and acquiring sound signals in the pot body, processing the sound signals to acquire characteristic sounds of water boiling explosion, judging the oil discharging time when water in the pot body is completely burnt out according to the real-time temperature of the pot body and the characteristic sounds of the water boiling explosion, and then putting cooking oil into the pot body after the oil discharging time appears. The cooking control method of the pot body can accurately judge the state that the water in the pot body is completely burnt out, further determine the accurate oil discharging time, avoid the splashing problem during oil discharging and ensure the quality of the cooked dishes. The invention also relates to a computer readable storage medium having stored thereon a computer program/instruction which when executed by a processor implements the cooking control method of a pan as described above. The invention also relates to an intelligent cooking device applying the cooking control method of the pot body.

Inventors

LIU YIFEI
ZHANG XUDONG
WU JUNWEI
ZENG ZILIN
WANG YUHANG

Assignees

宁波方太厨具有限公司

Dates

Publication Date: 20260512
Application Date: 20260111

Claims (9)

1. A cooking control method of a pot body is characterized in that the pot body is heated at the initial stage of cooking; in the process of heating the pot body, detecting and acquiring the real-time temperature of the pot body, acquiring and acquiring a sound signal in the pot body, and processing the sound signal to acquire the characteristic sound of water boiling explosion; Judging the oil discharging time when the water in the pot body is completely burnt out according to the real-time temperature of the pot body and the characteristic sound of water boiling explosion, and then after the oil discharging time appears, putting cooking oil into the pot body.
2. The cooking control method of a pot body according to claim 1, wherein when the real-time temperature W of the pot body reaches the set temperature W0, the sound signals in the pot body are collected, characteristic sounds in the sound signals are calculated and obtained, whether characteristic voiceprints in the characteristic sounds are in a calibrated voiceprint range is judged, if the characteristic voiceprints are in the calibrated voiceprint range, the characteristic voiceprints are continuously monitored until the characteristic voiceprints disappear, and further, the water in the pot body is judged to be completely burned.
3. The cooking control method of a pan body according to claim 2, wherein the heating power P of the pan body is adjusted based on the frequency F of the characteristic voiceprint while monitoring the characteristic voiceprint in the characteristic sound.
4. The cooking control method according to claim 3, wherein the heating power P=P0 [1-K (F-Fmin) ], wherein P0 is a set heating power, K is an attenuation factor, and Fmin is a set voiceprint disappearance threshold frequency.
5. The cooking control method of a pan body according to any one of claims 2 to 4, wherein when the real-time temperature W of the pan body reaches the set temperature W0, if the characteristic voiceprint in the characteristic sound is not within the calibrated voiceprint range, it is judged that a larger amount of water exists in the pan body, and then the water treatment in the pan body is prompted.
6. The cooking control method of a pan body according to any one of claims 1 to 4, wherein after cooking oil is put into the pan body, the sound signal in the pan body is continuously collected and acquired, and the sound signal is processed to acquire characteristic sound of water boiling explosion; when the characteristic sound of water boiling explosion is detected, the heating power of the pot body is controlled to be reduced.
7. A computer-readable storage medium, on which a computer program/instruction is stored, characterized in that the computer program/instruction, when executed by a processor, implements the cooking control method of a pan body according to any one of claims 1 to 6.
8. An intelligent cooking device comprises a cooking table (1) and is characterized in that a temperature sensor (2) and an audio sensor (3) are arranged on the upper surface of the cooking table (1), a controller and a memory are arranged in the cooking table (1), the temperature sensor (2), the audio sensor (3) and the memory are respectively connected with the controller through electrical signals, and a computer program/instruction is stored in the memory and is executed by the controller to realize the cooking control method of the pot body according to any one of claims 1 to 6.
9. The intelligent cooking device according to claim 8, wherein the heating module (4) is arranged on the cooking table (1), and the temperature sensor (2) and the audio sensor (3) are arranged on the heating module (4).

Description

Cooking control method of pot body, storage medium and intelligent cooking device Technical Field The invention relates to the technical field of intelligent control, in particular to a cooking control method of a pot body, a storage medium and an intelligent cooking device. Background In the cooking process, when a user needs to cook dishes, the cookware is usually heated first to volatilize water in the cookware completely, then edible oil is added into the cookware, the cookware is continuously heated, the edible oil in the cookware is heated to a boiling state, finally, the food to be cooked is placed into the cookware, and the cooking operation is performed on the food by using the boiled edible oil. If the water in the cooker is not fully volatilized and completely poured into the edible oil, the problem of oil explosion caused by splashing of the hot oil can occur. The frying pan is usually opened and set up, when using, if refuel under the not completely boiling condition of water also has the problem of the outside splash of hot oil, the outer periphery of the frying pan is polluted easily to the hot oil that splashes, increases the clean degree of difficulty, and importantly, the hot oil that splashes outward splashes easily splashes to user's clothes or skin, and then causes the injury of certain degree to user's skin, can also leave the scar even. Disclosure of Invention The first technical problem to be solved by the invention is to provide a cooking control method of a pot body aiming at the prior art, which can accurately judge the state of completely drying water in the pot body, further determine the accurate oil discharging time, avoid the splashing problem during oil discharging and ensure the quality of cooked dishes. A second technical problem to be solved by the present invention is to provide a computer readable storage medium having stored thereon a computer program/instructions executable by a processor to implement the cooking control method of the pan body as described above. The third technical problem to be solved by the invention is to provide an intelligent cooking device capable of accurately grasping oil discharging time and guaranteeing quality stability of cooking dish aiming at the prior art. The invention solves the first technical problem by adopting the technical scheme that the cooking control method of the pot body comprises the steps of firstly heating the pot body in the initial stage of cooking; in the process of heating the pot body, detecting and acquiring the real-time temperature of the pot body, acquiring and acquiring a sound signal in the pot body, and processing the sound signal to acquire the characteristic sound of water boiling explosion; Judging the oil discharging time when the water in the pot body is completely burnt out according to the real-time temperature of the pot body and the characteristic sound of water boiling explosion, and then after the oil discharging time appears, putting cooking oil into the pot body. As an improvement, when the real-time temperature W of the pot body reaches the set temperature W0, the sound signal in the pot body is collected, the characteristic sound in the sound signal is calculated and obtained, whether the characteristic sound print in the characteristic sound is in the calibrated sound print range is judged, if the characteristic sound print is in the calibrated sound print range, the characteristic sound print is continuously monitored until the characteristic sound print disappears, and further, the water in the pot body is judged to be completely burnt. As an improvement, while monitoring the characteristic voiceprint in the characteristic sound, the heating power P to the pan body is adjusted based on the frequency F of the characteristic voiceprint. As a modification, the heating power p=p0 [1-K (F-Fmin) ], wherein P0 is a set heating power, K is an attenuation factor, and Fmin is a set voiceprint disappearance threshold frequency. As an improvement, when the real-time temperature W of the pot body reaches the set temperature W0, if the characteristic voiceprint in the characteristic sound is not in the calibrated voiceprint range, the pot body is judged to have a large amount of water, and then the water in the pot body is prompted to be treated. As an improvement, after cooking oil is put into the pot body, continuously collecting and acquiring sound signals in the pot body, and processing the sound signals to acquire characteristic sound of water boiling explosion; when the characteristic sound of water boiling explosion is detected, the heating power of the pot body is controlled to be reduced. The technical scheme adopted by the invention for solving the second technical problem is that a computer readable storage medium is provided with a computer program/instruction stored thereon, and the computer program/instruction realizes the cooking control method of the pot body when being executed by a proc