CN111781865A - Secondary seasoning method, computer-readable storage medium and cooking device - Google Patents
Secondary seasoning method, computer-readable storage medium and cooking device Download PDFInfo
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- CN111781865A CN111781865A CN202010414959.5A CN202010414959A CN111781865A CN 111781865 A CN111781865 A CN 111781865A CN 202010414959 A CN202010414959 A CN 202010414959A CN 111781865 A CN111781865 A CN 111781865A
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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
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01N—INVESTIGATING OR ANALYSING MATERIALS BY DETERMINING THEIR CHEMICAL OR PHYSICAL PROPERTIES
- G01N27/00—Investigating or analysing materials by the use of electric, electrochemical, or magnetic means
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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
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The invention provides a secondary seasoning method, which comprises the following steps executed in the cooking process: A. adding seasonings to the dishes for primary seasoning; B. detecting the primarily seasoned cooking gas, and analyzing to obtain gas component data; C. if the gas composition data obtained does not meet expectations, the dish is seasoned again by adding seasoning again. After the primary seasoning is carried out, if the obtained gas component data is not in accordance with the expectation, the odor of the dish after the primary seasoning is abnormal, and therefore, the seasoning is added to the dish again for secondary seasoning, so that the abnormal taste of the cooked dish is avoided.
Description
Technical Field
The invention relates to the technical field of intelligent cooking equipment, in particular to a secondary seasoning method, a computer-readable storage medium and cooking equipment.
Background
At present, intelligent kitchen utensils on the market are generally provided with seasoning blanking devices, and when the intelligent kitchen utensils are used for cooking, the seasoning is automatically added to dishes in cooking by using the seasoning blanking devices, so that full-automatic cooking is realized. However, the conventional seasoning feeding device automatically adds seasonings according to a preset adding amount, namely, the adding amount of the seasonings is not adjusted according to the actual cooking condition, so that the taste of cooked dishes is easy to be abnormal when the amount of the dishes is changed.
Disclosure of Invention
The invention aims to solve the technical problem of how to avoid abnormal taste of cooked dishes.
In order to solve the technical problem, the invention provides a secondary seasoning method, which comprises the following steps executed in the cooking process:
A. adding seasonings to the dishes for primary seasoning;
B. detecting the primarily seasoned cooking gas, and analyzing to obtain gas component data;
C. if the gas composition data obtained does not meet expectations, the dish is seasoned again by adding seasoning again.
Preferably, in the step C, the sufficient condition that the obtained gas composition data is not in accordance with the expectation includes: the difference between the obtained gas composition data and the preset odor standard parameter is greater than a preset threshold.
Preferably, in the step C, the re-seasoning is performed by adding seasoning to the dish according to the difference.
Preferably, in the step A and/or the step C, seasonings are added to the dishes by using a seasoning blanking device.
Preferably, in the step B, the primarily seasoned cooking gas is detected by using an electronic nose.
The invention also provides a computer-readable storage medium, on which a computer program is stored, which computer program, when being executed by a processor, carries out the steps of the above-mentioned method.
The invention also provides cooking equipment, which comprises a seasoning blanking device, an electronic nose and a controller, wherein the controller is electrically connected with the seasoning blanking device and the electronic nose respectively, the controller comprises a processor and a computer readable storage medium which are connected with each other, the computer readable storage medium is as described above, the electronic nose is used for detecting cooking gas in the step B, and the seasoning blanking device is used for adding seasoning to dishes in the steps A and/or C.
Preferably, an exhaust channel for exhausting cooking gas is included, and the electronic nose is provided in the exhaust channel.
Preferably, the cooking utensil is used for cooking dishes, the cooking utensil is electrically connected with the controller, and the exhaust channel is arranged on the cooking utensil.
Preferably, the range hood is included, and a flue of the range hood is used as the exhaust channel.
The invention has the following beneficial effects: after the primary seasoning is carried out, if the obtained gas component data is not in accordance with the expectation, the odor of the dish after the primary seasoning is abnormal, and therefore, the seasoning is added to the dish again for secondary seasoning, so that the abnormal taste of the cooked dish is avoided.
Drawings
Fig. 1 is a circuit connection block diagram of a cooking apparatus.
Description of reference numerals: 1-a cooking vessel; 2-a seasoning discharging device; 3-an electronic nose; 4-a controller.
Detailed Description
Exemplary embodiments of the present application will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present application are shown in the drawings, it should be understood that the present application can be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
The controller mentioned below includes a processor and a computer-readable storage medium connected to each other, and a computer program is stored in the computer-readable storage medium, and the computer program implements the functions of the controller when executed by the processor.
As shown in fig. 1, the cooking device comprises a cooking vessel 1, a seasoning blanking device 2, an electronic nose 3 and a controller 4, wherein the controller 4 is respectively and electrically connected with the cooking vessel 1, the seasoning blanking device 2 and the electronic nose 3, and the seasoning blanking device 2 is arranged above the cooking vessel 1 so as to automatically add seasonings into the cooking vessel 1; the cooking utensil 1 is provided with an exhaust passage (not shown) at the top for exhausting cooking gas (i.e. oil smoke), and the electronic nose 3 is arranged in the exhaust passage of the cooking utensil 1 so as to detect the cooking gas, for example, the cooking utensil 1 is a cooking pot with a pot cover at the top, and an exhaust hole is arranged on the pot cover as the exhaust passage, and the electronic nose 3 is arranged in the exhaust hole. Non-preferably, the exhaust channel is not provided on the cooking vessel 1; the cooking device comprises a range hood, and a flue of the range hood is used as an exhaust channel.
In this embodiment, the seasoning discharging device 2 is a conventional device, and is controlled by the controller 4 for automatically adding seasoning to the cooking vessel 1, for example, the seasoning discharging device disclosed in the patent application No. 201911151207.8, which is not described herein again.
In this embodiment, the electronic nose 3 can qualitatively or quantitatively detect, analyze and identify gas component data of the cooking gas, and specifically, the electronic nose 3 includes a sensor array module and a signal processing module, wherein the sensor array module is composed of a plurality of gas sensors with mutually overlapped performances, the gas sensors mainly use semiconductor materials as sensitive materials, different changes of carrier concentration or distribution in the semiconductor materials can be caused under the action of different gas components in the cooking gas, the sensor array module analyzes the gas component data according to the different changes of the carrier concentration or distribution and converts the gas component data into an electric signal, the signal processing module converts the electric signal into a digital signal and then inputs the digital signal into the controller 4, and the controller 4 can obtain the gas component data of the cooking gas accordingly.
Odor standard parameters are preset in the controller 4, when the cooking equipment works, the controller 4 controls the related circuit to enable the cooking utensil 1 to be started to cook dishes put into the cooking utensil 1, and in the cooking process, the cooking utensil 1 can continuously generate cooking gas which is exhausted to the outside through the exhaust channel. In the cooking process, the controller 4 controls a relevant circuit to enable the seasoning blanking device 2 to automatically add seasonings to the cooking utensil 1, namely to dishes in cooking, so as to perform primary seasoning on the dishes in cooking; after the primary seasoning, the controller 4 controls the related circuit to enable the electronic nose 3 to start working, because the electronic nose 3 is arranged in the exhaust passage, the electronic nose 3 can detect the cooking gas exhausted through the exhaust passage and analyze the cooking gas to obtain gas component data, then the gas component data obtained by analysis is sent to the controller 4, after the controller 4 receives the gas component data, the gas component data is compared with the preset odor standard parameter, and then whether the obtained gas component data meets the expectation is judged according to the comparison result, so that whether the dish needs to be seasoned again is judged, specifically: if the difference value between the gas component data obtained by analysis and the preset odor standard parameter exceeds a preset threshold value (for example, is greater than 10% of the odor standard parameter), it means that the gas component data obtained by analysis is not in accordance with expectations, that is, the odor of the dish in cooking is abnormal, so the controller 4 controls the relevant circuit according to the difference value to enable the seasoning discharging device 2 to automatically add corresponding seasonings to the cooking vessel 1 again, that is, to automatically add corresponding seasonings to the dish in cooking again, so that the dish in cooking is seasoned again to avoid the abnormal taste of the dish in cooking; if the difference value between the gas component data obtained by analysis and the preset odor standard parameter does not exceed the preset threshold value, the gas component data obtained by analysis is in accordance with expectation, namely the odor of the dish in cooking is normal, so that the dish in cooking is not seasoned again.
It should be noted that the cooking gas may include gas molecules for forming various odors, and the sensor array module of the electronic nose 3 includes gas sensors that can be changed by the gas molecules, so that the gas composition data analyzed and obtained by the electronic nose 3 includes gas molecule content data for forming various odors, and the odor standard parameters preset in the controller 4 also include gas molecule content parameters for forming various odors. For example, the flavoring for adding sour taste is mainly vinegar, and the main component of vinegar is acetic acid, so the gas component for forming acidic odor in the cooking gas is mainly acetic acid molecules, therefore, the sensor array module of the electronic nose 3 comprises a gas sensor which can be changed by acetic acid molecules, the gas component data obtained by analyzing the electronic nose 3 comprises acetic acid molecule content data, and the odor standard parameter preset in the controller 4 comprises an acetic acid molecule content parameter, so that in the process of comparing the gas component data with the preset odor standard parameter, the difference value between the acetic acid molecule content data of the cooking gas and the preset acetic acid molecule content parameter is compared, and whether the obtained gas component data is in accordance with the expectation is judged according to the comparison result, thereby judging whether vinegar is to be added again for re-flavoring the dishes, the specific comparison process is not described herein.
The electronic nose 3 may be replaced by an electronic tongue, so that the electronic tongue detects the taste component data rather than the gas component data, but since the electronic tongue is used for the research of the liquid medium, the electronic tongue needs to be arranged at a position where the electronic tongue can contact the dish, but it is difficult to ensure that the electronic tongue can contact the dish during the cooking process, and the detected result of the electronic tongue is prone to be inaccurate.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present application, and not for limiting the protection scope of the present application, and although the present application is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present application without departing from the spirit and scope of the technical solutions of the present application.
Claims (10)
1. The secondary seasoning method is characterized by comprising the following steps executed in the cooking process:
A. adding seasonings to the dishes for primary seasoning;
B. detecting the primarily seasoned cooking gas, and analyzing to obtain gas component data;
C. if the gas composition data obtained does not meet expectations, the dish is seasoned again by adding seasoning again.
2. The secondary seasoning process of claim 1 wherein the gas composition data obtained in step C not meeting the expected sufficiency criteria comprises: the difference between the obtained gas composition data and the preset odor standard parameter is greater than a preset threshold.
3. The secondary seasoning process according to claim 2, wherein: in the step C, seasoning again is specifically to add seasoning to the dish according to the difference.
4. The secondary seasoning process of claim 1 wherein: and in the step A and/or the step C, adding seasonings to the dishes by using a seasoning blanking device.
5. The secondary seasoning process of claim 1 wherein: and in the step B, detecting the primarily seasoned cooking gas by using an electronic nose.
6. Computer-readable storage medium, on which a computer program is stored which, when being executed by a processor, carries out the steps of the method according to any one of claims 1 to 5.
7. Cooking equipment, characterized by: the method comprises a seasoning discharging device, an electronic nose and a controller, wherein the controller is electrically connected with the seasoning discharging device and the electronic nose respectively, the controller comprises a processor and a computer readable storage medium which are connected with each other, the computer readable storage medium is as claimed in claim 6, the electronic nose is used for detecting cooking gas in the step B, and the seasoning discharging device is used for adding seasoning to dishes in the steps A and/or C.
8. The cooking apparatus of claim 7, wherein: comprises an exhaust channel for exhausting cooking gas, and the electronic nose is arranged in the exhaust channel.
9. The cooking apparatus of claim 8, wherein: including being used for cooking the cooking utensil of dish, cooking utensil electrical connection controller, exhaust passage establishes on cooking utensil.
10. The cooking apparatus of claim 8, wherein: the range hood comprises a range hood, wherein a flue of the range hood is used as the exhaust channel.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010414959.5A CN111781865A (en) | 2020-05-15 | 2020-05-15 | Secondary seasoning method, computer-readable storage medium and cooking device |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010414959.5A CN111781865A (en) | 2020-05-15 | 2020-05-15 | Secondary seasoning method, computer-readable storage medium and cooking device |
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| CN111781865A true CN111781865A (en) | 2020-10-16 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113842057A (en) * | 2021-11-04 | 2021-12-28 | 珠海格力电器股份有限公司 | Cooking detection device and method and cooking equipment |
Citations (5)
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|---|---|---|---|---|
| JPH10165294A (en) * | 1996-12-09 | 1998-06-23 | Zojirushi Corp | Induction heating rice cooker |
| CN101238862A (en) * | 2007-02-08 | 2008-08-13 | 乐信股份公司 | Method for processing working procedure of food processing equipment under the flavor character consideration |
| CN108309021A (en) * | 2018-01-20 | 2018-07-24 | 江苏大学 | A kind of intelligent control automatic dish cooking machine and its intelligent control method |
| CN109683529A (en) * | 2018-12-29 | 2019-04-26 | 珠海优特智厨科技有限公司 | A kind of cooking control method, device and cooking equipment |
| CN110989409A (en) * | 2019-12-10 | 2020-04-10 | 珠海格力电器股份有限公司 | Dish cooking method and device and storage medium |
-
2020
- 2020-05-15 CN CN202010414959.5A patent/CN111781865A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH10165294A (en) * | 1996-12-09 | 1998-06-23 | Zojirushi Corp | Induction heating rice cooker |
| CN101238862A (en) * | 2007-02-08 | 2008-08-13 | 乐信股份公司 | Method for processing working procedure of food processing equipment under the flavor character consideration |
| CN108309021A (en) * | 2018-01-20 | 2018-07-24 | 江苏大学 | A kind of intelligent control automatic dish cooking machine and its intelligent control method |
| CN109683529A (en) * | 2018-12-29 | 2019-04-26 | 珠海优特智厨科技有限公司 | A kind of cooking control method, device and cooking equipment |
| CN110989409A (en) * | 2019-12-10 | 2020-04-10 | 珠海格力电器股份有限公司 | Dish cooking method and device and storage medium |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113842057A (en) * | 2021-11-04 | 2021-12-28 | 珠海格力电器股份有限公司 | Cooking detection device and method and cooking equipment |
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