阅读说明：本技术 一种炒菜机的烹饪控制方法以及炒菜机 (Cooking control method of cooker and cooker ) 是由 朱泽春 林敏勇 宋旭然 于 2019-09-21 设计创作，主要内容包括：本申请公开了一种炒菜机的烹饪控制方法以及炒菜机,炒菜机包括控制芯片、锅体、加热模块、搅拌装置、温度传感器,炒菜机的烹饪流程包括预热阶段、爆炒阶段,该方法包括：根据指定的菜谱,确定爆炒阶段；监测锅体的烹饪温度,当爆炒阶段的烹饪温度与该阶段的目标温度之间的差值增大时,按照烹饪温度所在的预设温度区间控制加热功率增大,以完成针对菜谱的爆炒烹饪。本申请爆炒阶段下,能够动态地检测烹饪温度所在的预设温度区间,并能够相应地动态调节加热功率,尤其是在食材爆炒出水导致烹饪温度突降时,能够及时地增大加热功率,以补偿烹饪温度损失,因此,有助于保证爆炒烹饪效果。(The application discloses cooking control method and machine of cooking of machine of cooking, the machine of cooking includes control chip, the pot body, heating module, agitating unit, temperature sensor, and the culinary art flow of machine of cooking is including preheating the stage, stir-fry the stage with a explosion, and this method includes: determining a stir-frying stage according to a designated menu; the culinary art temperature of the monitoring pot body, when the difference between the culinary art temperature in the stir-fry stage and the target temperature in this stage increases, according to the increase of the preset temperature interval control heating power at culinary art temperature place to accomplish the stir-fry culinary art to the dish table. Under this application explodes the stir-fry stage, can detect the temperature interval of predetermineeing at culinary art temperature place dynamically to can correspondingly dynamically regulated heating power, especially when eating the material and explode stir-fry out water and lead to the culinary art temperature to drop suddenly, can increase heating power in time, in order to compensate culinary art temperature loss, consequently, help guaranteeing the stir-fry culinary art effect.)

1. A cooking control method of a cooking machine comprises a control chip, a pot body, a heating module, a stirring device and a temperature sensor, and is characterized in that the cooking process of the cooking machine comprises a preheating stage and a quick-frying stage, and the method comprises the following steps:

Determining the stir-frying stage according to the designated menu;

Monitoring the cooking temperature of the pot body, and when the difference between the cooking temperature in the quick-frying stage and the target temperature in the quick-frying stage is increased, controlling the heating power to be increased according to a preset temperature interval where the cooking temperature is located so as to finish quick-frying cooking of the menu.

2. The cooking control method of a cooker as claimed in claim 1, wherein the stirring means is controlled to stop stirring during the preheating stage, and the heating power is controlled to be reduced according to a preset temperature interval during the preheating stage when the cooking temperature during the preheating stage is close to the target temperature during the preheating stage.

3. The cooking control method of the cooker as claimed in claim 1, wherein the stirring means is controlled to stir during the stir-fry period; the stir-frying stage at least comprises two stages of a temperature rising and heating stage, a constant temperature heating stage and a water separating and heating stage.

4. The cooking control method of a cooker as claimed in claim 1, wherein when the difference between the cooking temperature of the stir-fry stage and the target temperature of the stage decreases, the stirring means is controlled to decrease the rotation speed, and/or the stirring means is controlled to perform one of unidirectional stirring, gap stirring and stirring stop.

5. The cooking control method of a cooker as claimed in claim 4, characterized in that when the difference between the cooking temperature of the stir-fry stage and the target temperature of the stage increases, the stirring means is controlled to increase the rotation speed, and/or the stirring means is controlled to perform bidirectional stirring.

6. The cooking control method of the cooker as claimed in claim 1, wherein in the frying stage, when the preset temperature interval where the cooking temperature is higher than the target temperature of the stage, the heating power is controlled to be adjusted to a preset minimum power;

and when the cooking temperature is not lower than the preset protection temperature, judging that the cooking is dry and triggering a protection measure to be executed.

7. The cooking control method of a cooker as claimed in claim 3, wherein the target temperature of the stir-fry stage is higher than the target temperature of the pre-heat stage;

The preheating stage is provided with a plurality of preset temperature intervals higher than the target temperature of the stage, and in the preheating stage, when the cooking temperature is in the preset temperature interval with the highest temperature, the heating power is controlled to be adjusted to the preset lowest power.

8. The cooking control method of the cooker as claimed in claim 3, wherein the adjacent stage after the constant temperature heating stage is the water separating heating stage;

And under the water separation heating stage, controlling the heating power to adjust and heat at a preset maximum power during at least most of the time.

9. the cooking control method of a cooker as claimed in claim 3, wherein the heating power is controlled to vary among three or more different constant powers in the constant temperature heating stage so as to maintain the cooking temperature within a range around the target temperature of the stage.

10. A cooker is characterized by comprising a control chip, a cooker body, a heating module, a stirring device and a temperature sensor; the control chip comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the processor implements the method of any one of the preceding claims 1 to 9 when executing the computer program.

Technical Field

The present application relates to the field of cooking control technologies, and in particular, to a cooking control method for a cooker, and a corresponding cooker and a computer-readable storage medium.

Background

The popularization of the kitchen appliances brings great convenience to the life of people, particularly, the appearance of some novel kitchen appliances further improves the automation degree of kitchen work, and one of representatives of the novel kitchen appliances is the cooking machine.

The cooking machine can cook a part of common recipes, the cooking mode mainly adopts frying, and some cooking modes also support cooking modes such as boiling or frying. For frying the dish, the most important stage in the cooking process of the cooker is the stir-frying stage, which largely determines the effect of the finished dish. In the prior art, in the quick-frying stage, the frying machine keeps a fixed heating power to continuously heat, and quick-frying is carried out.

However, in practical applications, for many food materials, after a period of stir-frying, water is obviously separated, which causes a sudden drop in cooking temperature, thereby affecting the stir-frying cooking effect.

disclosure of Invention

The embodiment of the application provides a cooking control method of a cooking machine, the corresponding cooking machine and a computer readable storage medium, which are used for solving the following technical problems in the prior art: when the stir-frying machine is in a stir-frying stage, the stir-frying machine keeps a fixed heating power to continuously heat for stir-frying, and for a plurality of food materials, after a period of stir-frying, water can be obviously separated out, so that the cooking temperature is suddenly reduced, and the stir-frying cooking effect is influenced.

The embodiment of the application adopts the following technical scheme:

A cooking control method of a cooking machine comprises a control chip, a pot body, a heating module, a stirring device and a temperature sensor, wherein the cooking process of the cooking machine comprises a preheating stage and a quick-frying stage, and the method comprises the following steps:

Determining the stir-frying stage according to the designated menu;

Monitoring the cooking temperature of the pot body, and when the difference between the cooking temperature in the quick-frying stage and the target temperature in the quick-frying stage is increased, controlling the heating power to be increased according to a preset temperature interval where the cooking temperature is located so as to finish quick-frying cooking of the menu.

optionally, in the preheating stage, the stirring device is controlled to stop stirring, and when the cooking temperature in the stage is close to the target temperature in the stage, the heating power is controlled to be reduced according to a preset temperature interval in the preheating stage.

optionally, in the stir-frying stage, the stirring device is controlled to stir; the stir-frying stage at least comprises two stages of a temperature rising and heating stage, a constant temperature heating stage and a water separating and heating stage.

Optionally, when the difference between the cooking temperature of the stir-fry stage and the target temperature of the stage is reduced, the stirring device is controlled to reduce the rotating speed, and/or the stirring device is controlled to perform one of actions of unidirectional stirring, interval stirring and stirring stopping.

optionally, when the difference between the cooking temperature of the stir-fry stage and the target temperature of the stage is increased, the stirring device is controlled to increase the rotating speed, and/or the stirring device is controlled to perform bidirectional stirring.

optionally, in the stir-frying stage, when the preset temperature interval where the cooking temperature is higher than the target temperature of the stage, controlling the heating power to be adjusted to a preset minimum power;

And when the cooking temperature is not lower than the preset protection temperature, judging that the cooking is dry and triggering a protection measure to be executed.

Optionally, the target temperature of the stir-fry stage is higher than the target temperature of the preheat stage;

the preheating stage is provided with a plurality of preset temperature intervals higher than the target temperature of the stage, and in the preheating stage, when the cooking temperature is in the preset temperature interval with the highest temperature, the heating power is controlled to be adjusted to the preset lowest power.

Optionally, the adjacent stage after the constant temperature heating stage is the water separation heating stage;

And under the water separation heating stage, controlling the heating power to adjust and heat at a preset maximum power during at least most of the time.

Optionally, in the constant-temperature heating stage, the heating power is controlled to be changed in more than three different constant-value powers, so that the cooking temperature is maintained within a range around the target temperature of the stage.

A cooker comprises a control chip, a cooker body, a heating module, a stirring device and a temperature sensor; the control chip comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, and the processor executes the computer program to realize the cooking control method of the cooker.

A computer-readable storage medium, which stores a computer program that, when executed by a processor, implements the cooking control method of a cooker described above.

The embodiment of the application adopts at least one technical scheme which can achieve the following beneficial effects: under the stir-fry stage, can detect the preset temperature interval at culinary art temperature place dynamically to can correspondingly dynamically regulated heating power, especially when the water that leads to the culinary art temperature suddenly to go out at the edible material stir-fry, can increase heating power in time, in order to compensate culinary art temperature loss, consequently, help guaranteeing stir-fry culinary art effect.

Drawings

The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:

Fig. 1 is a schematic view of a part of a structure of a cooker according to some embodiments of the present application;

Fig. 2 is a schematic flow chart of a cooking control method of a cooker according to some embodiments of the present application;

Fig. 3 is a schematic diagram illustrating comparison of temperature and heating power during cooking control of the cooker in fig. 2 in an application scenario provided by some embodiments of the present application;

Fig. 4 is a schematic control flow diagram of heating power and a stirring manner of a cooker in an application scenario according to some embodiments of the present application.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.

fig. 1 is a schematic diagram of a partial structure of a cooker according to some embodiments of the present application, and in fig. 1, the cooker includes a control chip, a pan body, a heating module, a stirring device, a temperature sensor, and other components. The pot body is used for containing food materials and raw materials such as oil, seasonings, water and the like added for cooking the food materials; the heating module is used for heating the pot body and is generally positioned below the pot body or on the whole body; the temperature sensor is used for detecting the temperature of the pot body in the cooking process (called cooking temperature for short), such as a heating plate or a heating pipe, and the number of the temperature sensors can be multiple; the stirring device is used for stirring the contents in the pot body, and the stirring device is such as a stirring knife, a turner and the like; the control chip comprises a memory, a processor and a computer program which is stored on the memory and can be operated on the processor, and the control chip is matched with the heating module, the temperature sensor, the stirring device and other parts to work, so that the automatic operation in the whole cooking process can be controlled.

Fig. 2 is a schematic flow chart of a cooking control method of a cooker according to some embodiments of the present disclosure, which may be applied to the cooker in fig. 1, where an execution main body includes at least a control chip.

The process in fig. 2 comprises the following steps:

S200: and determining the stir-frying stage according to the designated menu.

In some embodiments of the present application, the cooking process of the cooker includes at least a preheating stage and a stir-frying stage, and the main role of each stage can be reflected by the name. This application will explode the stir-fry stage and further subdivide, carry out differentiated control to each stage of subdividing to, help going on of more meticulous more nimble control stir-fry stage.

For different recipes, different stage subdivision schemes are possible in the stir-frying stage due to the differences of the food materials contained in the recipes or the preparation modes of the recipes. In a class of stage subdivision schemes provided by the application, the stir-frying stage at least comprises two stages of a temperature-rising heating stage, a constant-temperature heating stage and a water-separating heating stage. Taking the food material as an example, for the food material with relatively much water content such as vegetables, the stir-fry stage includes the water separation heating stage, and for the food material with relatively little water content such as lean meat, the stir-fry stage may not include the water separation heating stage, for the food material such as squid that is easily cooked and old, the stir-fry stage may not include the constant temperature heating stage, and so on.

Through the step S200, it can be determined which phases the stir-fry phase specifically includes for the current recipe, and specific cooking control parameters, such as a target temperature, a preset temperature interval, and corresponding heating power, a stirring manner, a duration, a protection temperature, etc., can be determined for each phase according to the respective characteristics of each phase.

s202: monitoring the cooking temperature of the pot body, and when the difference between the cooking temperature in the quick-frying stage and the target temperature in the quick-frying stage is increased, controlling the heating power to be increased according to a preset temperature interval where the cooking temperature is located so as to finish quick-frying cooking of the menu.

In some embodiments of the present application, the heating module can be controlled to heat the pan body with different heating powers according to the specific requirements of each stage and the sub-divided stages.

The increase in the difference value mentioned in step S202 may include the following cases: the cooking temperature itself is lower than the target temperature, and the cooking temperature is further lowered, resulting in the cooking temperature being lower than the target temperature more. This may be the case for a number of reasons. For example, more water is separated out from the food material during the stir-frying process, which causes the cooking temperature to be reduced; for another example, food materials or other materials are added, resulting in a reduction in cooking temperature; for another example, if the pot body is provided with a cover, the cover is opened to reduce the cooking temperature; and so on.

in some embodiments of the present application, the heating power may be controlled to increase when the difference value increases to a certain extent, and the heating power may not be adjusted in real time.

Through the method shown in fig. 2, in the quick-frying stage, the preset temperature interval where the cooking temperature is located can be dynamically detected, the heating power can be correspondingly and dynamically adjusted, and especially when the cooking temperature suddenly drops due to the quick-frying water of the food material, the heating power can be timely increased to compensate the cooking temperature loss, so that the quick-frying cooking effect can be favorably ensured, for example, the finished food has better taste and color.

Based on the method of fig. 2, some embodiments of the present application also provide some specific embodiments of the method, and further embodiments, and further description is provided below.

In some embodiments of the present application, not only the heating power, but also the action of the stirring device can be dynamically adjusted during each stage of the cooking process, as well as the sub-division stages, to improve the stir-fry effect. The following is a description in stages.

the preheating stage serves to rapidly raise the cooking temperature to a temperature suitable for cooking the food material. During the preheating phase, the cooking temperature is generally in a continuously increasing state until the end of the phase. For rapid warming, heating may be performed with a predetermined maximum power during the preheating stage, and the heating power may be controlled to be reduced when the cooking temperature rises to a target temperature near the stage. Specifically, a temperature value close to the target temperature may be determined for the stage, and when the cooking temperature reaches the temperature value, the heating power is controlled to be reduced to a lower constant power; or, a plurality of preset temperature intervals can be determined for the stage, a fixed value power is respectively determined for each preset temperature interval, the fixed value power of the preset temperature interval which is closer to the target temperature is lower, and then the heating power is controlled to be correspondingly reduced according to the current preset temperature interval along with the increase of the cooking temperature. Before the cooking temperature is about to reach the target temperature, the heating power is reduced, the heating rate can be reduced, the temperature can be more accurately approached to the target temperature, the target temperature value is further reached, the preheating stage is performed, other cooking stages are performed, the target temperature of each cooking stage is controlled in place, accordingly, the cooking effect of the food material can be considered to be better, the target temperature of each stage of the whole cooking process can be well controlled, and the target effect to be reached is further reached.

In the preheating stage, in order to reduce heat loss and raise the temperature as soon as possible, the stirring device may be controlled to stop stirring, or the stirring may be performed at a very low speed.

The stir-fry stage follows the preheat stage, and generally the target temperature of the stir-fry stage is higher than the target temperature of the preheat stage. On this basis, in the preheating phase, even if the cooking temperature exceeds the target temperature in this phase, the cooking effect is not adversely affected for a while, and therefore, a speed of reducing the heating power can be tolerated. For example, the preheating stage may have a plurality of preset temperature intervals higher than the target temperature of the stage, and in the preheating stage, when the cooking temperature is in the preset temperature interval in which the temperature is the highest, the heating power is controlled to be adjusted to the preset minimum power, and the heating power is not necessarily controlled to be adjusted to the preset minimum power immediately when the cooking temperature reaches the preset temperature interval in which the target temperature is reached. Such a treatment has the advantage of facilitating a more efficient transition from the preheating phase to the stir-frying phase and of reducing energy losses.

The stir-frying stage serves to quickly and uniformly cook the food material while maintaining a more attractive appearance. The stir-frying stage is controlled in stages, and may include a temperature-raising heating stage, a constant-temperature heating stage, and a water-separating heating stage, and for recipes such as red-cooked fish, red-cooked meat, etc., the stir-frying stage may further include a juice-collecting stage, in which case the juice-collecting stage uses a relatively high cooking temperature to quickly collect juice, and further, frequent stirring is possible. On the contrary, the juice collecting stage is not divided into the stir-frying stage, but is used as an independent stage after the stir-frying stage.

In the quick frying stage, the target temperature is higher, if the cooking temperature is higher than the target temperature, the risk of pot pasting exists, and in order to prevent pot pasting, the heating power can be adjusted down more timely and more greatly, so that the cooking temperature can fall back stably in time, and the cooking can be continued in a safer cooking temperature range. Based on this, for example, when the preset temperature interval where the cooking temperature is located is higher than the target temperature in this stage, or the target temperature is included in this preset temperature interval, the heating power may be controlled to be adjusted to the predetermined minimum power, and of course, after the cooking temperature falls back to a certain level, the heating power may be adjusted to be higher again, so as to prevent the cooking temperature from losing too much and affecting the stir-frying effect.

further, a protection temperature may be set in advance for the stir-fry stage or other stages, the protection temperature is higher than the corresponding target temperature, when the cooking temperature is not lower than the protection temperature, it may be determined that the pan is burned dry and a protection measure is triggered to be executed to prevent the pan from being burnt, and the protection measure is, for example, an alarm signal is sent, heating is stopped, and the like.

In the quick frying stage, when the difference value between the cooking temperature and the target temperature in the stage is reduced, the cooking temperature can be shown to be higher, and in order to prevent the water from evaporating too fast and influencing the taste of the food, the stirring device can be controlled to reduce the rotating speed, and/or the stirring device can be controlled to perform one of actions of unidirectional stirring, interval stirring and stirring stopping; on the contrary, when the difference between the cooking temperature in the quick-frying stage and the target temperature in the quick-frying stage is increased, the phenomenon is caused because more water is separated out from the food materials or additional water is added, the stirring device can be controlled to increase the rotating speed, and/or the stirring device is controlled to perform bidirectional stirring, so that the evaporation of water is accelerated, and the quick-frying effect is prevented from being influenced by the change from quick-frying to water boiling.

For different stages in the stir-frying stage, the setting of parameters such as preset temperature interval, heating power, duration and the like is differentiated, and is related to the characteristics of each stage.

The heating-up stage is used for further increasing the cooking temperature on the basis of preheating so as to carry out stir-frying operation. Based on this, higher power heating may be used, with the heating power being controlled to decrease again as the target temperature is approached. The temperature fluctuation in the process is not large, so that fewer preset temperature intervals can be set.

The effect of the thermostatic heating stage is to stabilise the cooking temperature to a higher temperature level as much as possible, and the stir-frying is mainly carried out during this stage, and the duration is generally relatively long. On the basis, the cooking temperature can be monitored and the heating power can be adjusted in time, and therefore more smaller preset temperature intervals can be divided more finely, so that when the cooking temperature fluctuates, switching among different preset temperature intervals is easier, and then the adjusting action of the heating power is triggered to be executed. Similarly, the heating power may be adjusted in a smaller granularity to help prevent exacerbation of cooking temperature fluctuations, for example the heating power may be controlled to vary among three or more different fixed value powers to maintain the cooking temperature within a range around the target temperature for that stage.

The water separating and heating stage has the function of evaporating water in time after the food materials are separated from water, so that the stir-frying effect is ensured. Based on this, the heating module may be controlled to heat at a higher power during at least a majority of the period, e.g. at a predetermined maximum power, and a few preset temperature intervals may be set.

Based on the above analysis of the characteristics of some of the phases involved in the stir-fry phase, the operation of the stirring device can be controlled accordingly. When the water needs to be quickly evaporated, the stirring device can be controlled to reduce the rotating speed, and/or the stirring device is controlled to perform one of actions of unidirectional stirring, intermittent stirring and stopping stirring; when the moisture needs to be kept and the rapid evaporation of the moisture is prevented, the stirring device can be controlled to increase the rotating speed, and/or the stirring device is controlled to perform bidirectional stirring.

More intuitively, based on the above description, some embodiments of the present application provide a partial detailed flow of the cooking control method of the cooker in fig. 2 in an application scenario, in which the cooking flow is divided into a preheating phase, a stir-frying phase, and the stir-frying phase includes a plurality of phases, where the first phase is a warming-up heating phase. Parameters such as heating power, target temperature, stirring manner, protection temperature, duration, etc. may be preset for each stage.

In the preheating phase, stirring was temporarily omitted, assuming 50 seconds of preheating, the target temperature was 185 ℃ and the guard temperature was 217 ℃. When the cooking temperature is maintained below 175 ℃, 1600W (as a predetermined maximum power) full power heating is maintained, when the cooking temperature is more than 175 ℃ and less than 180 ℃, the heating power is adjusted to 1200W, when the cooking temperature is more than 180 ℃ and less than 185 ℃, the heating power is adjusted to 900W, when the cooking temperature is more than 185 ℃ and less than 188 ℃, the heating power is adjusted to 800W, when the cooking temperature is more than 188 ℃, the heating power is adjusted to 600W (as a predetermined minimum power). When the cooking temperature can still exceed 217 ℃ under the condition of 600W heating, dry burning is judged, and protective measures are triggered.

in the heating phase, the stirring was turned on, assuming a duration of 2 minutes, a target temperature of 200 ℃ and a protection temperature of 217 ℃. When the cooking temperature is maintained below 192 ℃, 1600W full power heating is kept, when the cooking temperature is higher than 192 ℃ and lower than 197 ℃, the heating power is adjusted to 900W, when the cooking temperature is higher than 197 ℃, the heating power is adjusted to 600W, when the cooking temperature can still exceed 217 ℃ under the condition of 600W heating, dry burning is judged, and protective measures are triggered.

Similarly, other stages included in the stir-frying stage can be controlled according to the preset temperature interval and the heating power which are correspondingly set.

It should be noted that the above temperature values and power values are exemplary, and in practical applications, the temperature values and power values need to be set according to actual situations.

for example, some embodiments of the present application provide a schematic diagram of comparison between temperature and heating power in a cooking control process of the cooker in fig. 2 in an application scenario, as shown in fig. 3, in the application scenario, a cooking process is divided into a preheating stage, a stir-frying stage, and a juice collecting stage, wherein the stir-frying stage is further divided into a temperature-raising heating stage, a constant-temperature heating stage, and a water-separating heating stage, and each stage is divided by time points t 0-t 4.

In fig. 3, the preheating stage and the cooking temperature are in a continuously rising state, the heating power is adjusted downward twice from the highest power, and the duration time of the highest power is at least half; in the heating stage, the cooking temperature is in a continuous rising stage, the heating power is adjusted downwards once from the highest power, and the duration time of the highest power is more than half; in the constant-temperature heating stage, the cooking temperature is basically stable and slightly fluctuates, the heating power is between four different fixed values, and the up-and-down regulation is carried out for multiple times; in the water separation heating stage, the heating power is adjusted to the highest power from the power lower than the highest power at one time, and the duration time of the highest power is more than half; in the juice collecting stage, the heating power is adjusted downwards three times from the highest power, and the duration time of the highest power is shorter.

In the cooking process of the cooker, the stirring mode is controlled in stages, and can be controlled according to factors such as dish characteristics, cooking temperature and the like, so that the shape and color of food can reach a better state.

For example, when cooking is started, the stirring device is controlled to rotate forwards for 3 circles and reversely for 1 circle, so that the food materials are uniformly distributed in the pot, and the cover closing of the cooker is facilitated; in the preheating stage, stirring is not carried out, so that the cooking temperature is increased more quickly; during the warming up phase, for example if the cooked meat is cooked, the stirring speed can be controlled to become very slow (for example, 30 revolutions per minute) during this phase, proceeding in one direction, thus contributing to the sizing effect; under the constant temperature heating stage, for example, if the sour and hot shredded potatoes are cooked, the bidirectional stirring can be started in the stage, the stirring speed is controlled to be slightly higher (for example, 60 revolutions per minute), and the stir-frying is carried out quickly; the stirring device may be controlled in each stage thereafter in accordance with such a concept.

Some embodiments of the present application further provide a schematic control flow diagram of the heating power and the stirring manner of the cooker in an application scenario, for example, the control in the constant temperature heating stage is shown in fig. 4. In this application scenario, the control is mainly based on the change of the cooking temperature.

In fig. 4, it is assumed that the heating power is adjusted between 5 different constant values, the heating power P1> P2> P3> P4> P5, the temperature T1 is a target temperature, T2 is a protection temperature, after the cooking temperature exceeds the target temperature, the heating is performed at a low heating power (for example, P5), if the cooking temperature still rises to T2 by heating at the power, it is determined that the heating is abnormal, and a corresponding protection measure, for example, a dry-fire alarm, can be performed. The parameters of T1 plus and minus, the specific values of P1-P5, and the stirring modes 1-5 in the figure can be determined according to the actual requirements of the cooking stage and the above-mentioned ideas.

Based on the same idea, some embodiments of the present application further provide a computer-readable storage medium, where a computer program is stored, and when the computer program is executed by a processor, the method for controlling cooking of a cooker is implemented.

The embodiments in the present application are described in a progressive manner, and the same and similar parts among the embodiments can be referred to each other, and each embodiment focuses on the differences from the other embodiments.

It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or apparatus that comprises the element.

The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application should be included in the scope of the claims of the present application.