CN107885105B - Intelligent cooking method and equipment - Google Patents
Intelligent cooking method and equipment Download PDFInfo
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- CN107885105B CN107885105B CN201711003672.8A CN201711003672A CN107885105B CN 107885105 B CN107885105 B CN 107885105B CN 201711003672 A CN201711003672 A CN 201711003672A CN 107885105 B CN107885105 B CN 107885105B
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- 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
Abstract
The invention relates to an intelligent cooking method and intelligent cooking equipment. The method comprises the following steps: the method comprises the steps of obtaining a cooking menu, wherein the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points; and fitting the cooking curve by taking the identification point as a target point and the priority configuration information on the identification point to finish the cooking process. According to the method, the cooking menu is downloaded from the information sharing system, the identification point set in the cooking curve is used as the target point to control the cooking equipment to perform fitting operation along the cooking curve, so that the method can be applied to intelligent equipment of different brands and different models, the problem of poor compatibility caused by the fact that the cooking curve is limited by time can be solved, the true intelligence of cooking is realized, and the stage of personal interaction in a kitchen is really restored.
Description
Technical Field
The invention belongs to the technical field of intelligent kitchens, and particularly relates to an intelligent cooking method and intelligent cooking equipment.
Background
At present, most of the intelligent kitchen electric products on the market are mainly in function diversification and automation. Due to the diversified design of the functions, a user cannot rapidly master and adapt to the operation of the cooking tool, particularly for middle-aged and old people, the user needs to repeatedly inquire specifications, and the user cannot actually feel convenience brought by intellectualization. The kitchen is a stage of traditional family life, is a place with the most housework activities, is a place where family members work together, tastes delicious dishes and exchanges ideas and feelings, and the fully-automatic kitchen power supply design enables interpersonal interaction functions of the stage of the kitchen to gradually disappear, and meanwhile, consumers loving cooking lose fun of enjoying the cooking process.
In the prior art, the cooking technology is transmitted by experienced people through modes such as speech transmission or demonstration, so that a learning cooker easily memorizes mistakes, the weight of food materials or seasonings is not accurately mastered, more importantly, the times of holding various food materials and seasonings are not accurately mastered, and a novice cannot quickly master the weight only by means of books, speech transmission or video teaching. Many parents, relatives, friends or a part of specific people have high cooking skills, cooked dishes are deeply loved by people, but the ideal effect is difficult to achieve without the approach of the other party for guidance and repeated practice, so how to provide an effective cooking method and equipment becomes a technical problem to be solved urgently for developing an intelligent kitchen.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides an intelligent cooking method and intelligent cooking equipment.
An embodiment of the present invention provides an intelligent cooking method, including:
the method comprises the steps of obtaining a cooking menu, wherein the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points;
and fitting the cooking curve by taking the identification point as a target point and the priority configuration information on the identification point to finish the cooking process.
In one embodiment of the present invention, obtaining a cooking recipe comprises:
selecting at least one cooking menu from a plurality of cooking menus according to priority and sending the at least one cooking menu to a user for selection according to cooking initialization information input by the user; the cooking initialization information comprises at least one of rated working power of kitchen utensils used by the user, cooking region information of the user, taste information of the user and cooking season information.
In one embodiment of the present invention, the priority configuration information includes a logic expression configuring the cooking determination condition according to a cooking type, the logic expression being a logic combination of cooking parameters, the cooking parameters including a temperature value, a temperature slope, a time, a humidity, a pressure value, and a weight value.
In one embodiment of the present invention, the fitting process of the cooking curve with the identification point as a target point and the priority configuration information on the identification point includes:
dividing the cooking curve by taking the first identification point as a starting point and the second identification point as a target point to form a first identification section, and adjusting the working power of the cooking equipment to perform fitting operation according to the first identification section;
judging whether the current cooking state value reaches a cooking parameter value in the priority configuration information of the second identification point;
if so, forming a second identification section by taking the second identification point as a starting point and the third identification point as a target point, and controlling the power of the cooking equipment to perform fitting operation according to the second identification section;
if not, controlling the power of the cooking equipment to continue to operate according to the first identification segment.
In one embodiment of the invention, adjusting the power of the cooking device to perform fitting operation according to the first identification segment comprises:
judging whether the cooking equipment can operate according to the first identification segment or not according to the rated parameters of the cooking hot standby equipment, the actual cooking food material quantity and the environmental information;
if so, adjusting the power of the cooking equipment to operate according to the first identification section;
if not, adjusting the cooking equipment to operate according to specific power by taking the second identification point as a target point.
In an embodiment of the present invention, the identification point is further provided with an operation prompt instruction, and the method further includes:
and prompting a user to perform corresponding cooking operation according to the operation prompt instruction on the identification point.
In one embodiment of the invention, the method further comprises:
and monitoring whether the user carries out corresponding cooking operation according to the prompt information, pausing the continuous operation of the cooking equipment along the cooking curve and keeping the original cooking state when the corresponding cooking operation is not carried out, and continuously prompting the user to carry out the corresponding cooking operation.
In one embodiment of the invention, the method further comprises:
and detecting whether the current cooking state is abnormal or not, and controlling the cooking equipment to stop working and sending warning information to a user when the abnormal condition occurs.
Another embodiment of the invention provides intelligent cooking equipment, which comprises a detection module, a processing module, a prompting module, a display module and a communication module; wherein the content of the first and second substances,
the processing module acquires a cooking menu from the server through the communication module, the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points;
the processing module takes the identification point as a target point and performs fitting processing on the cooking curve by using the priority configuration information on the identification point so as to finish the cooking process.
In one embodiment of the invention, the apparatus further comprises a storage module for storing the cooking profile downloaded to the local or locally generated cooking profile.
In the embodiment, the cooking menu is downloaded from the information sharing system, the identification point set in the cooking curve is used as the target point to control the cooking device to perform fitting operation along the cooking curve, namely, the cooking device can operate by taking the priority configuration information at the identification point as the target when the cooking device can not operate according to the cooking curve, so that the menu can be applied to intelligent devices of different brands and different models, and meanwhile, the problem of poor compatibility caused by the fact that the cooking curve is limited by time can be solved, so that the 'true intelligence' of cooking is realized, and the 'stage' of personal interaction in a kitchen is really restored.
Drawings
Fig. 1 is a functional structure diagram of an intelligent kitchen cooking system according to an embodiment of the present invention;
FIG. 2 is a schematic diagram of a logic structure for generating and using a cooking recipe according to an embodiment of the present invention;
fig. 3 is a schematic structural diagram of an intelligent cooking apparatus according to an embodiment of the present invention;
fig. 4 is a schematic diagram of an intelligent cooking method according to an embodiment of the present invention;
FIG. 5 is a schematic diagram of a cooking curve fitting process according to an embodiment of the present invention;
fig. 6 is a schematic diagram illustrating identification point identification of a cooking recipe according to an embodiment of the present invention;
fig. 7 is a schematic diagram of an intelligent cooking operation method according to an embodiment of the present invention;
FIG. 8 is a schematic diagram of a cooking curve provided by an embodiment of the present invention;
FIG. 9 is a schematic diagram of a fitted cooking curve provided by an embodiment of the present invention;
FIG. 10 is a schematic diagram of another fitted cooking curve provided by embodiments of the present invention;
FIG. 11 is a schematic diagram of yet another fitted cooking curve provided by an embodiment of the present invention;
FIG. 12 is a schematic diagram of yet another fitted cooking curve provided by an embodiment of the present invention; and
fig. 13 is a schematic diagram of another fitted cooking curve according to an embodiment of the present invention.
Detailed Description
The present invention will be described in further detail with reference to specific examples, but the embodiments of the present invention are not limited thereto.
Referring to fig. 1and 2, fig. 1 is a functional structure diagram of an intelligent kitchen cooking system according to an embodiment of the present invention, and fig. 2 is a logical structure diagram of generation and usage of a cooking recipe according to an embodiment of the present invention. In order to solve the problems of cooking skill sharing, cooking intellectualization and Chinese traditional food culture reservation, the invention provides an intelligent kitchen cooking system. The system comprises a data acquisition monitoring system, an information processing system, an information sharing system and an intelligent cooking system.
The data acquisition monitoring system may include: the system comprises a camera for capturing food material images and cooking process images and sounds, a weighing device for acquiring the weight of food materials, a sensor device (such as a temperature sensor, a humidity sensor, a pressure sensor, a flow meter, a power meter and the like) for acquiring changes of physical quantities related to a cooking process, a sensor device (such as a smoke sensor, a gas sensor and the like) for monitoring the cooking process, a display control device (such as a display, an AR device, a holographic projection device and the like) for displaying cooking information and implementing cooking control, and a communication device for transmitting the cooking information with an intelligent cooking system and an information processing system. The data acquisition monitoring system is used for storing cooking information, acquiring the change of related physical quantity of a cooking process, recording the type and weight of used food materials, recording pictures, videos, audios and the like of a cooking site, and acquiring information related to the cooking process. Wherein, include:
1. the collected cooking process related physical quantities can comprise time, temperature, humidity, pressure, exhaust volume, heating power, gas and air inflow and the like, and are used for making a cooking curve;
2. the information such as the type, the weight and the like of food materials is recorded, so that the cooking menu is convenient to share;
3. recording cooking site picture video and audio for cooking sharing and cooking curve making;
4. other information related to the cooking process, such as dry burning, over temperature, fire, etc., is detected, and environmental factors such as the user's geographical environment, atmospheric temperature, humidity, cooking time and season are recorded.
The information processing system may include: the system comprises a user terminal (such as a PC, a PAD, a smart phone and the like) for installing menu editing software, embedded software for menu fitting and a user terminal (such as a bracelet, a smart alarm clock and the like) for cooking prompt or abnormal prompt. The information processing system is used for processing the information recorded by the data acquisition system to form a cooking menu with a uniform format; the intelligent menu can be edited and generated, the simulation analysis of the cooking menu, the user-defined correction of the user and the like.
Specifically, the editing and generating of the intelligent recipe mainly comprises the steps of reading relevant cooking information recorded by a data acquisition monitoring system, displaying the recorded changes of physical quantities on a recipe editing software interface according to time sequence, calibrating a cooking process by setting an identification point on a cooking curve by a user, and controlling the cooking process by setting the cooking operation priority at the identification point by the user, namely setting cooking judgment conditions and cooking operation information, wherein the cooking operations are sorted according to priority.
In addition, the information processing system can also perform simulation analysis on the downloaded recipe, the simulation analysis is completed by the embedded software for fitting the recipe installed at the intelligent cooking equipment, the simulation analysis is mainly performed on the realizability of the recipe according to the processing capacity of the cooking utensil of the user, the simulation analysis comprises the fitting of a cooking process physical quantity change curve taking time as a horizontal axis, and the cooking curve is corrected by taking the cooking operation priority at the identification point as a target.
The information sharing system is a social system for cooking sharing, and can provide a traditional cooking menu for a user, the cooking menu for intelligent kitchen ware, video guidance and the like. Specifically, the information sharing system shares the cooking menu generated by the information processing system through the network platform, and other users can obtain a cooking course through browsing menu contents, watching cooking videos, downloading cooking curves and the like. When the cooking menu is shared, the environmental information such as the geographic environment, the atmospheric temperature, the humidity, the cooking season time and the like during the making of the menu is marked in a key query condition mode, so that other inquirers can conveniently perform the optimal query matching. In order to protect the personal privacy of the recipe producer, the latitude and longitude information may be obfuscated to some standard.
Referring to fig. 3, fig. 3 is a schematic structural diagram of an intelligent cooking apparatus according to an embodiment of the present invention. The intelligent cooking system can comprise the intelligent cooking equipment, the intelligent cooking equipment comprises a cooking main body, a processing module (also can be controlled by a data acquisition monitoring system) for setting a cooking state of the cooking main body, a communication module for transmitting cooking information with the data acquisition monitoring system, an information sharing system and an information processing system, a detection module (also can be a part of the data acquisition monitoring system and physically belongs to the intelligent cooking system) for acquiring changes of relevant physical quantities of a cooking process, a display module for displaying cooking information, a prompt module for prompting the cooking prompt information, and a storage module for storing the cooking information.
This intelligent cooking equipment can carry out analysis processes to the culinary art menu of acquireing, also can cook according to the culinary art curve in the menu. Specifically, intelligent cooking equipment can cook according to the cooking curve of user input, discerns the identification point on the cooking curve, carries out the operation suggestion to the user according to the identification point content, monitors the culinary art process according to the culinary art priority of identification point, discerns whether the user operates according to the identification point content, runs into the unexpected culinary art process that terminates.
Example one
Referring to fig. 4, fig. 4 is a schematic view of an intelligent cooking method according to an embodiment of the present invention. The method may comprise the steps of:
step 1, obtaining a cooking menu, wherein the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points; the priority configuration information is a logic expression for configuring cooking judgment conditions according to cooking types, the logic expression is a logic combination of cooking parameters, and the cooking parameters comprise temperature values, temperature slopes, time, humidity, pressure values and weight values.
And 2, fitting the cooking curve by taking the identification points as target points and the priority configuration information on the identification points to finish the cooking process.
For step 1, selecting at least one cooking menu from a plurality of cooking menus according to priorities and sending the selected cooking menu to a user for selection according to cooking initialization information input by the user; the cooking initialization information comprises at least one of rated working power of kitchen utensils used by the user, cooking region information of the user, taste information of the user and cooking season information.
The user needs to prepare food materials in the early stage, including the types and the qualities of main materials, auxiliary materials and seasonings and the initial temperature of special food materials. The user can use the camera device of the data acquisition system to input the types of the main materials, the auxiliary materials and the seasonings; and inputting the quality of the food material by using a weighing device of the data acquisition system. Optionally, the information is input into embedded cooking software of the intelligent cooking device, the cooking software is used for obtaining the menu type available for cooking from the network server according to the characteristics of the food materials, and the user can select the menu type to be cooked. After the types of the recipes are determined, the cooking initialization information is input into cooking software, and the cooking software pushes a plurality of recipes according to the relevance according to the rated power of used cooking equipment, the cooking region and solar term information of a user and the taste information of the user for the user to select. The screening is preferably performed based on the rated power of the used intelligent cooking device, which has the advantage that the intelligent cooking device can more easily achieve the fitting effect when fitting the cooking curve.
Referring to fig. 5 for step 2, fig. 5 is a schematic diagram of a cooking curve fitting process according to an embodiment of the present invention, where the fitting process may include:
step 21, dividing the cooking curve to form a first identification section by taking the first identification point as a starting point and taking the second identification point as a target point, and adjusting the working power of the cooking equipment to perform fitting operation according to the first identification section;
step 22, judging whether the current cooking state value reaches the cooking parameter value in the priority configuration information of the second identification point;
if yes, go to step 23: forming a second identification section by taking the second identification point as a starting point and the third identification point as a target point, and controlling the power of the cooking equipment to perform fitting operation according to the second identification section;
if not, executing step 24: and controlling the power of the cooking equipment to continuously operate according to the first identification segment.
Wherein, adjusting the power of the cooking equipment to perform fitting operation according to the first identification segment, and the method comprises the following steps:
step 211, judging whether the cooking equipment can operate according to the first identification segment according to the rated parameters, the actual cooking food material amount and the environmental information of the cooking equipment;
if yes, go to step 212: adjusting the power of the cooking equipment to operate according to the first identification section;
if not, go to step 213: and adjusting the cooking equipment to operate according to specific power by taking the second identification point as a target point.
In addition, for the identification point, an operation prompt instruction may be further set, and the method may further include: and prompting a user to perform corresponding cooking operation according to the operation prompt instruction on the identification point.
The intelligent cooking system comprises a cooking device, a cooking system, an intelligent cooking system and a control system, wherein the cooking curve after simulation fitting is input into the intelligent cooking device, food materials are prepared according to menu contents, the intelligent cooking system cooks according to the cooking curve input by a user, identification points on the cooking curve are identified, operation prompt is carried out on the user according to the content of the identification points, the cooking process is monitored according to the cooking operation priority of the identification points, and whether the user operates according to the content of the identification points is identified until the cooking is finished. When an accident occurs in the cooking process, the intelligent cooking system stops cooking.
For step 211, specifically, the method includes: and judging whether the cooking equipment can operate according to the first identification segment or not by using a cooking simulation system according to rated parameters, actual cooking food material quantity and environmental information (such as temperature, humidity, air pressure and the like) of the cooking equipment. Because information processing system is in user's daily culinary art in-process, through carrying out the analysis to the culinary art curve of gathering, can obtain user's intelligent cooking equipment cooking ability under the different situation, like the change slope of the physical quantity under the different situations (not only including the process of rising, still including the process of falling), the temperature rate of change, the pressure rate of change, humidity rate of change etc. usable data in the past carry out more accurate culinary art emulation, with the intelligent equipment that adapts to different brands, different models, adapt to the different food material volumes of same menu, and adapt to the different external culinary art environments of same menu, such as temperature, humidity, atmospheric pressure etc..
For step 212, the operating curve of the cooking device can be matched with the cooking recipe curve within a certain accuracy range, for example, by using a fuzzy control algorithm.
For step 213, adjusting the cooking device to perform optimized operation with the second identification point as a target point, for example, for a temperature rise process, the cooking device may be operated according to a maximum power; for the water adding cooling process, the water adding amount can be given according to the current cooking temperature, the target cooking temperature, the environmental water temperature and the heat capacity of food materials, and the accurate cooling is carried out according to the actual condition of a user; the cooling process without adding water can stop heating the cooking equipment completely, and the like.
In addition, the method may further include:
and monitoring whether the user carries out corresponding cooking operation according to the prompt information, pausing the continuous operation of the cooking equipment along the cooking curve and keeping the original cooking state when the corresponding cooking operation is not carried out, and continuously prompting the user to carry out the corresponding cooking operation.
Further, the method may further include: and detecting whether the current cooking state is abnormal or not, and controlling the cooking equipment to stop working and sending warning information to a user when the abnormal condition occurs.
Wherein the abnormal condition comprises: the user does not add edible oil to cause the pot body to smoke, or the user does not add water to cause the cooked food to become pasty, or the prompt set by the program is determined to be abnormal after a long time.
The indication action of the identification point can be operation of a certain user, stir-frying, adding food materials and the like, or certain judgment, oil temperature, tasting saltiness and the like. The presentation form of the prompt operation may be a voice, a video, or the like. For example, if there is an operation of adding food at the identification point, information such as a picture of the food added at the identification point, text description, and the like may be displayed in the display module of the intelligent cooking device.
The format of the priority configuration information of the identification point is, for example:
(condition 1AND condition 2AND condition 3 AND..........) operation 1, operation 2 … …;
(condition 1OR condition 2OR condition 3 OR...) operation 1, operation 2 … ….
Setting cooking judgment conditions for setting priority configuration information, wherein the cooking judgment conditions can be the temperature reaching amount; how much pressure reaches; how much humidity is reached, how long it lasts, etc. The method has the advantages that fitting processing of the same menu by different users in different environments and different cooking devices is facilitated, the cooking curve of the menu is approached as much as possible, flexible cooking operation is realized, and the operation is not required to be strictly performed according to time intervals on the cooking curve.
For example, please refer to fig. 6, fig. 6 is a schematic diagram illustrating identification points of a cooking recipe according to an embodiment of the present invention. The user controls the cooking process by recognizing the cooking operation at the identification point and the decision logic at the identification point. The purpose of setting the priority in the decision logic is to set cooking decision conditions, converting the conventional cooking control skills, which are grasped empirically, into quantitative decision conditions.
The cooking operation priority of the identification point 1 is that the temperature is raised to 150 ℃, the cooking operation priority of the identification point 2 is that the temperature is lowered to 80 ℃ by adding water, when the intelligent cooking equipment runs between a starting point and the identification point 1, the data acquisition monitoring system can detect the change of the temperature of cooked food, the time interval from the time of the intelligent cooking equipment running to the identification point 1 on the original cooking curve is assumed to be t1, in the actual cooking process, the time length temperature after t2 reaches 150 ℃, if t2 is less than t1, the intelligent cooking equipment can trigger the identification point 1 at the time of t2, if t2 is more than t1, the intelligent cooking equipment can still trigger the identification point 1 at the time of t2, the intelligent cooking equipment does not need to run strictly according to the time interval on the cooking curve, and the cooking flexibility is increased; when the intelligent cooking equipment runs between the identification point 1and the identification point 2, the actual temperature of the identification point 1 is monitored to be 150 ℃, the temperature value required by the identification point 2 is identified to be 80 ℃, the water adding amount is given according to the ambient water temperature and the heat capacity of food materials, and the accurate cooling is carried out according to the actual condition of a user. The cooking operation priority at the identification point is set, so that the menu can adapt to different cooking devices, food materials with different weights and different cooking external environments conveniently.
In the embodiment, the cooking menu is downloaded from the information sharing system, the identification point set in the cooking curve is used as the target point to control the cooking device to perform fitting operation along the cooking curve, namely, the cooking device can operate by taking the priority configuration information at the identification point as the target when the cooking device can not operate according to the cooking curve, so that the menu can be applied to intelligent devices of different brands and different models, and meanwhile, the problem of poor compatibility caused by the fact that the cooking curve is limited by time can be solved, so that the 'true intelligence' of cooking is realized, and the 'stage' of personal interaction in a kitchen is really restored.
Example two
Referring to fig. 7, 8, 9, 10, 11, 12 and 13, fig. 7 is a schematic diagram of an intelligent cooking operation method according to an embodiment of the present invention; FIG. 8 is a schematic diagram of a cooking curve provided by an embodiment of the present invention; FIG. 9 is a schematic diagram of a fitted cooking curve provided by an embodiment of the present invention; FIG. 10 is a schematic diagram of another fitted cooking curve provided by embodiments of the present invention; FIG. 11 is a schematic diagram of yet another fitted cooking curve provided by an embodiment of the present invention; fig. 12 is a schematic diagram of another fitted cooking curve provided by the embodiment of the present invention, and fig. 13 is a schematic diagram of another fitted cooking curve provided by the embodiment of the present invention. The present embodiment illustrates the intelligent cooking method of the present invention based on the above-described embodiments as follows.
The cooking menu shown in fig. 8 is downloaded to the intelligent cooking equipment from the internet end, actual cooking food material quantity and environmental information are input into the intelligent cooking equipment, and the intelligent cooking equipment completes the following work:
1. the intelligent cooking equipment carries out fitting treatment on the cooking curve:
firstly, reading menu information, firstly analyzing a physical quantity change curve, extracting the maximum slope and the minimum slope of the change curve, wherein the change slope is the maximum in a section from 0 to t1 of a cooking curve, and the change slope is the minimum in a section from t1 to t2 of the cooking curve. Meanwhile, the type and the quality of the food materials are identified, and the heat capacity of the food materials is obtained from the server side, so that the heat absorption and heat release capacity of the cooked food materials is obtained. As shown in the figure, t 1-t 2, t3-t 4, t 4-t 5 and t7-t 8 all cause the temperature of the cooking device to be reduced because of adding food materials with lower temperature. 0 to t1, t1 to t2, t3 to t4, t5 to t6, and t7 to t8 all include temperature rise curves when the cooking device heats the food material with certain power/fire power. The change of the curve is related to the total heat capacity, heating power/firepower and heat dissipation conditions of the food material.
When the maximum slope of the physical quantity change curve which can be realized by the intelligent cooking equipment of the user is larger than the maximum slope of the cooking curve on the recipe, the intelligent cooking equipment can operate according to the cooking curve on the recipe; when the maximum slope of the physical quantity change curve which can be realized by the intelligent cooking equipment of the user is smaller than the maximum slope of the cooking curve on the recipe, the intelligent cooking equipment can simulate whether the maximum physical quantity in a certain cooking curve can be reached or not by means of prolonging the heating time. As shown in FIG. 9, the duration of t 1' is greater than the duration of t1, and the curve is fit to the actual slope of the curve within the achievable range.
And correcting the fitted cooking curve by taking the cooking operation judgment condition at the identification point as a target to obtain the optimal cooking mode. In FIG. 8, T4 denotes the expression for the point, "(Condition 1: temperature reached T1) operation 1: water is added ", since the temperature is decreased due to the fact that the food material 1 is put in the mark point T3, and the judgment condition of the mark point T4 is" temperature reached T1 ", the simulation tool can perform fitting without depending on the slope on the original cooking curve, and by increasing the heating power/fire, the change slope of the cooking curve is increased, and the overall cooking time is reduced, as shown in fig. 10.
The expression at the point indicated by T5 in FIG. 8 is "(Condition 1: temperature reached T4) operation 1: stir-fry ", combining the contents of the point marked by t4, it is known that the temperature decrease is caused by adding water, the simulation curve at this point cannot be consistent with the original cooking curve and lower reaching temperatures occur, as shown in fig. 9 and 10. The reason is that the cooking equipment of the user is not consistent with the equipment for generating the obtained cooking curve, the raw material quantity is not consistent, the ambient temperature is not consistent, the temperature of the added water is not consistent, and other factors, for example, the temperature of the water added by the user is lower, the simulation software can identify the temperatures at t4 and t5, give the water adding quantity according to the ambient water temperature and the heat capacity of the food materials, and cool down according to the actual situation of the user, so that the cooking operation priority of the set identification point can facilitate the recipe to be suitable for different cooking equipment, food materials with different weights and different cooking external environments, as shown in fig. 11.
The cooking curve may be modified by the user as indicated by the expression "(condition 1: temperature reached T1) at point T4 operation 1: water addition ", if the user considers that the cooking time of the food 1 is insufficient, a new identification point may be added, the cooking apparatus is allowed to cook at a temperature T1 for a certain period of time, water is added for cooling, and the expression of the new identification point T4' and T4 is changed to" (condition 1: reach temperature T1) operation 1: no ", T4 'identifies the expression of the point as" (condition 1: run (T4' -T4) duration AND condition 2: hold temperature T1) operation 1: water "was added as shown in fig. 12.
Finally, the fitted cooking curve is formed by the intelligent cooking device, as shown in fig. 13. The cooking simulation can enable the intelligent cooking equipment to get rid of the limitation of running strictly according to time, and the intelligent cooking equipment can be better intelligently adapted to intelligent cooking equipment of different brands and different models.
2. And the intelligent cooking equipment controls the cooking main body to operate according to the corrected cooking curve. That is, after the fitting is completed, the intelligent cooking apparatus performs a cooking process according to the fitted cooking curve (shown in fig. 13). The method comprises the following specific steps:
the first step is as follows: cooking starts, the first identification point on the cooking curve is identified, t1 identifies the point expression "(condition 1: cooking start) operation 1: and adding edible oil', when the data acquisition monitoring system monitors that cooking starts, triggering operation to prompt a user to add edible oil, and prompting the user to implement specific operation on the premise of meeting judgment conditions according to daily habits of the user.
The second step is as follows: the data acquisition monitoring system identifies whether a user operates according to a prompt; or a function button is arranged on the equipment, and after the user presses the prompt operation, the user presses the function button to inform the cooking equipment that the operation is finished as required. The cooking appliance identifies the next identification point T2 on the cooking curve, which is expressed as "(condition 1: run (T3-T2) duration AND condition 2: hold temperature T1) operation 1: food material 1 is put in, and operation 2: and (3) stir-frying, wherein the cooking equipment automatically keeps the temperature T1 unchanged, after the operation time (T3-T2) is long, the two judgment conditions are both met, the operation is triggered, the user is reminded to put in the food material 1, and stir-frying is carried out.
The third step: if the cooking equipment recognizes that the user does not operate according to the requirement, the cooking equipment stays at the identification point, namely the identification point T3, the state that the judgment condition is met is continuously kept, the temperature is still kept at T1, and the cooking equipment cannot continuously operate according to the cooking curve. When the data acquisition monitoring system detects an abnormal condition, the equipment stops and gives a warning prompt to a user. The user can also set an operation stop condition, namely the operation is stopped when the user operation is not detected for a long time under the condition that the identification point judgment condition is met. After the operation is stopped, if the user needs to continue the operation, the user can press an operation switch on the mobile phone or the equipment, the operation is carried out again by taking the judgment condition at the identification point as the target, and even if the temperature of the cooking equipment reaches T1, the judgment condition does not need to be met again because the operation is carried out for a time length of (T3-T2) before the interruption.
The fourth step: due to the change of the user, the T4 identification point becomes "(condition 1: temperature reached T1) operation 1: no ", when it is monitored that the temperature reaches T1, the next identification point is identified, AND the expression for the identification point T4 'is ″ (Condition 1: run (T4' -T4) duration AND Condition 2: maintain temperature T1) operation 1: and adding water ", wherein the user adds the water according to the water adding amount obtained by the simulation.
The fifth step: the judgment condition of the t5 marking point is as follows: "(Condition 1: temperature T4 reached) operation 1: and (4) stir-frying, operating the cooking equipment according to a cooking curve, and monitoring whether the temperature reaches T2.
A sixth step of: the judgment condition of the t6 marking point is as follows: "(Condition 1: temperature T2 reached) operation 1: no ", the cooking device is operated according to the cooking curve and monitors whether the temperature reaches T2.
A seventh step of: the T7-identified point judgment condition is "(condition 1: run (T7-T6) duration AND condition 2: hold temperature T2) operation 1: food material 2 is put in, and operation 2: and (5) stir-frying. The cooking equipment automatically keeps the temperature T2 unchanged, after the operation time (T7-T6) is long, the two judgment conditions are both met, the operation is triggered, the user is reminded to put in the food 2, and the stir-frying is carried out.
The eighth step: the judgment condition of the t8 marking point is as follows: "(Condition 1: temperature T3 reached) operation 1: no ", the cooking device is operated according to the cooking curve and monitors whether the temperature reaches T3.
The ninth step: the judgment condition of the t9 marking point is as follows: "(Condition 1: run (T9-T8) duration AND condition 2: temperature maintenance T3) operation 1: finish cooking ". The cooking equipment automatically keeps the temperature T3 unchanged, after the operation time (T9-T8) is long, the two judgment conditions are both met, the operation is triggered, the cooking is finished, and a finishing prompt is sent to a user.
The foregoing is a more detailed description of the invention in connection with specific preferred embodiments and it is not intended that the invention be limited to these specific details. For those skilled in the art to which the invention pertains, several simple deductions or substitutions can be made without departing from the spirit of the invention, and all shall be considered as belonging to the protection scope of the invention.
Claims (8)
1. An intelligent cooking method, comprising:
step 1, obtaining a cooking menu, wherein the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points; the priority configuration information comprises cooking judgment conditions and cooking operation information, wherein the cooking judgment conditions comprise logic combination of a plurality of cooking parameters, and the cooking parameters comprise temperature values, temperature slopes, time, humidity, pressure values and weight values; the cooking operation information includes a plurality of prioritized cooking operations; the priority configuration information indicates that the cooking operation information is executed when the cooking determination condition is satisfied; step 2, the identification points are used as target points, and the priority configuration information on the identification points is used for fitting the cooking curve to complete the cooking process;
wherein the fitting process comprises: according to rated parameters, actual cooking food material amount and environmental information of the cooking equipment, dividing the cooking curve by taking a first identification point as a starting point and a second identification point as a target point to form a first identification section, and adjusting the working power of the cooking equipment to perform fitting operation according to the first identification section; judging whether the current cooking state value reaches a cooking parameter value in the priority configuration information of the second identification point; if so, forming a second identification section by taking the second identification point as a starting point and the third identification point as a target point, and controlling the power of the cooking equipment to perform fitting operation according to the second identification section; if not, controlling the power of the cooking equipment to continue to operate according to the first identification segment.
2. The method of claim 1, wherein obtaining a cooking recipe comprises:
selecting at least one cooking menu from a plurality of cooking menus according to priority and sending the at least one cooking menu to a user for selection according to cooking initialization information input by the user; the cooking initialization information comprises at least one of rated working power of kitchen utensils used by the user, cooking region information of the user, taste information of the user and cooking season information.
3. The method of claim 1, wherein adjusting the power of the cooking appliance to perform a fitting operation in accordance with the first identified segment comprises:
judging whether the cooking equipment can operate according to the first identification segment or not according to the rated parameters of the cooking equipment, the actual cooking food material quantity and the environmental information;
if so, adjusting the power of the cooking equipment to operate according to the first identification section;
if not, adjusting the cooking equipment to operate according to specific power by taking the second identification point as a target point.
4. The method according to claim 1, wherein an operation prompt instruction is further provided on the identification point, and the method further comprises:
and prompting a user to perform corresponding cooking operation according to the operation prompt instruction on the identification point.
5. The method of claim 4, further comprising:
and monitoring whether the user carries out corresponding cooking operation according to the prompt instruction, pausing the continuous operation of the cooking equipment along the cooking curve and keeping the original cooking state when the corresponding cooking operation is not carried out, and continuously reminding the user to carry out the corresponding cooking operation.
6. The method of claim 5, further comprising:
and detecting whether the current cooking state is abnormal or not, and controlling the cooking equipment to stop working and sending warning information to a user when the abnormal condition occurs.
7. An intelligent cooking device is characterized by comprising a detection module, a processing module, a prompt module, a display module and a communication module; wherein the content of the first and second substances,
the processing module acquires a cooking menu from the server through the communication module, the cooking menu comprises a cooking curve, a plurality of identification points are arranged in the cooking curve, and priority configuration information of cooking parameters is arranged on the identification points;
the processing module takes the identification point as a target point and performs fitting processing on the cooking curve by using the priority configuration information on the identification point so as to finish the cooking process;
wherein the fitting process comprises: according to the rated parameters, the actual cooking food material amount and the environmental information of the cooking equipment, dividing the cooking curve by taking a first identification point as a starting point and a second identification point as a target point to form a first identification section, and adjusting the working power of the cooking equipment to perform fitting operation according to the first identification section; judging whether the current cooking state value reaches a cooking parameter value in the priority configuration information of the second identification point; if so, forming a second identification section by taking the second identification point as a starting point and the third identification point as a target point, and controlling the power of the cooking equipment to perform fitting operation according to the second identification section; if not, controlling the power of the cooking equipment to continue to operate according to the first identification segment.
8. The apparatus of claim 7, further comprising a storage module for storing cooking profiles downloaded to or generated locally.
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| CN201711003672.8A CN107885105B (en) | 2017-10-24 | 2017-10-24 | Intelligent cooking method and equipment |
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| CN108681283B (en) * | 2018-05-23 | 2021-07-02 | 北京豆果信息技术有限公司 | Intelligent cooking method and system |
| CN108827489A (en) * | 2018-06-06 | 2018-11-16 | 深圳酷平方科技有限公司顺德分公司 | A kind of food materials detection module |
| CN109527966A (en) * | 2018-12-17 | 2019-03-29 | 珠海格力电器股份有限公司 | A kind of cooking equipment control method, device, electric cooker and readable storage medium storing program for executing |
| CN110794694A (en) * | 2019-10-17 | 2020-02-14 | 佛山市云米电器科技有限公司 | Intelligent cooking method for making menu and kitchen range |
| CN110750062B (en) * | 2019-10-25 | 2021-01-26 | 佛山市顺德区美的洗涤电器制造有限公司 | Detection method, cooking utensil, cooking system and computer readable storage medium |
| CN116147254A (en) * | 2021-11-22 | 2023-05-23 | 聚好看科技股份有限公司 | Intelligent cooking equipment, intelligent fresh-keeping equipment and food cooking method |
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| CN102591239A (en) * | 2012-03-02 | 2012-07-18 | 福州高奇智芯电源科技有限公司 | Appointed cooking control method of cooking electrical equipment using digital menu |
| CN102920309B (en) * | 2012-09-24 | 2014-12-10 | 张杭生 | Method and system for realizing standardized cooking by using intelligent temperature control |
| CN104510329B (en) * | 2015-01-16 | 2017-01-25 | 孙昊 | Recipe generation system of cooking utensil and cooking utensil |
| CN104914898B (en) * | 2015-04-17 | 2016-10-19 | 珠海优特电力科技股份有限公司 | A kind of generation method and system of digital menu |
| CN105116762A (en) * | 2015-06-25 | 2015-12-02 | 小米科技有限责任公司 | Cooking control method and device and electronic device |
| CN104913351A (en) * | 2015-07-02 | 2015-09-16 | 南京磊智电子科技有限公司 | Networked parameter variable controlled intelligent electromagnetic oven and intelligent cooking method |
| CN106539483A (en) * | 2015-09-17 | 2017-03-29 | 深圳会当科技有限公司 | A kind of intelligent cooking equipment |
| CN105231805A (en) * | 2015-10-20 | 2016-01-13 | 上海纯米电子科技有限公司 | Electric cooker cooking cloud control method and system |
| CN206565858U (en) * | 2016-12-16 | 2017-10-20 | 宁波方太厨具有限公司 | A kind of intelligent chopping block and the cooking equipment linked with the intelligent chopping block |
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Effective date of registration: 20230906 Address after: Room 10107, Unit 1, Building 3, No. 295, South 2nd Ring East Section, Beilin District, Xi'an City, Shaanxi Province, 710000 Patentee after: Xi'an Shanhong Catering Management Co.,Ltd. Address before: 710065 Xi'an new hi tech Zone, Shaanxi, No. 86 Gaoxin Road, No. second, 1 units, 22 stories, 12202 rooms, 51, B block. Patentee before: XI'AN CREATION KEJI Co.,Ltd. |