CN109527971B - Cooking method and cooking equipment - Google Patents
Cooking method and cooking equipment Download PDFInfo
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- CN109527971B CN109527971B CN201811640687.XA CN201811640687A CN109527971B CN 109527971 B CN109527971 B CN 109527971B CN 201811640687 A CN201811640687 A CN 201811640687A CN 109527971 B CN109527971 B CN 109527971B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
Abstract
The invention discloses a cooking method and cooking equipment, which are used for determining whether to continue cooking according to abnormal conditions so as to meet the actual requirements of users as much as possible. The cooking method comprises the following steps: cooking the food material based on the cooking task and the cooking task indication information received from the terminal equipment; wherein the cooking task comprises a cooking step and/or cooking parameter information; judging whether the cooking abnormality existing in the cooking process is a first-class cooking abnormality or not in the cooking process; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a preset condition; and if the cooking abnormity is determined to be the first-class cooking abnormity, continuing to cook.
Description
Technical Field
The invention relates to the technical field of cooking, in particular to a cooking method and cooking equipment.
Background
The cooking equipment can cook food materials according to the parameters such as the steps set in the cooking task, and the cooking equipment inevitably generates abnormity in the cooking process, namely, the cooking equipment does not cook according to the parameters set in the cooking task completely. The current cooking device stops cooking as long as the cooking device is determined to have abnormality in the cooking process.
However, although the cooking device determines that there is an abnormality, the abnormality is acceptable to the user, and if the cooking is stopped, the actual needs of the user cannot be met well, the yield of dishes is reduced, and the user experience is affected.
Disclosure of Invention
The embodiment of the invention provides a cooking method and cooking equipment, which are used for determining whether to continue cooking according to abnormal conditions so as to meet the actual requirements of users as much as possible.
In a first aspect, there is provided a cooking method comprising:
cooking the food material based on the received cooking task indication message from the terminal equipment; wherein the cooking task indication message comprises a cooking step and/or a cooking parameter;
judging whether the cooking abnormity in the cooking task execution process is a first-class cooking abnormity; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a first preset condition;
and if the cooking abnormity is determined to be the first-class cooking abnormity, the cooking equipment continues to cook.
In the embodiment of the invention, in the cooking process, if the abnormal cooking is determined, whether the abnormal cooking is the first-class abnormal cooking or not is continuously judged, namely whether the influence degree on the cooking result meets a first preset condition or not, the first preset condition can be a condition with smaller influence degree on the cooking result, if the abnormal cooking is the first-class abnormal cooking, the influence degree on the cooking result is smaller, the abnormal cooking can be ignored at the moment, and the cooking is continuously carried out, so that the actual requirements of users are met as much as possible.
Optionally, the determining whether the cooking abnormality in the cooking task execution process is a first-type cooking abnormality includes:
judging whether a cooking result after each cooking step is executed meets the first preset condition or not aiming at each cooking step indicated by a cooking task, wherein the cooking result is a value of a corresponding cooking parameter after each cooking step is executed;
and if the cooking result meets the first preset condition, determining that the cooking abnormity is the first-class cooking abnormity.
In the embodiment of the present invention, the cooking abnormality may be an abnormality of a cooking result obtained after each step in the cooking task is executed, and if the degree of influence of the cooking abnormality on the cooking result of the whole cooking task is small, the cooking abnormality may be considered as a first-type cooking abnormality.
Optionally, the determining whether the cooking abnormality existing in the cooking process is a first-type cooking abnormality includes:
judging whether two cooking steps continuously executed are consistent with two adjacent cooking steps in the cooking task or not;
if not, judging whether each cooking step between the two continuously executed cooking steps corresponding to the cooking tasks is a first type cooking step or not; wherein the influence degree of the first type of cooking step on the cooking result meets the first preset condition;
and if the cooking steps are determined to be the first type of cooking steps, determining that the cooking abnormity is the first type of cooking abnormity.
In the embodiment of the present invention, the cooking abnormality may be a step that may be missed in the cooking task, and if the execution of the step has a small influence on the cooking result of the whole cooking task, the cooking abnormality may be regarded as a first type of cooking abnormality.
Optionally, the method further includes:
if the cooking abnormity is determined not to be the first type cooking abnormity, judging whether the cooking abnormity is the second type cooking abnormity; the influence degree of the second type of cooking abnormity on the cooking result meets a second preset condition;
if the cooking abnormity is determined to be the second type of cooking abnormity, outputting prompt information; wherein the prompt message is used for prompting whether to stop cooking.
In the embodiment of the present invention, the cooking abnormality may be a step that is previously missed in the cooking task, but the missing of the step has a large influence on the cooking result of the whole cooking task, but if the subsequent execution of the step causes a small influence on the cooking result of the whole cooking task, the cooking abnormality may be regarded as a second type of cooking abnormality, and at this time, whether to continue cooking may be determined according to the second type of cooking abnormality.
Optionally, before the food material is cooked based on the received cooking task instruction message from the terminal device, the method further includes:
according to the influence degree of a plurality of cooking steps and/or cooking parameters indicated by the cooking tasks on the cooking result, setting label information for the plurality of cooking steps and/or setting a preset threshold value for the cooking parameters;
the tag information is used for indicating that the influence degree on the cooking result meets the first preset condition, and the preset threshold value indicates that the influence degree on the cooking result meets the first preset condition.
Optionally, determining whether each cooking step between the two continuously executed cooking steps corresponding to the cooking task is a first type of cooking step includes:
reading label information of each cooking step, wherein the label information is used for indicating the influence degree on the cooking result;
and determining whether each cooking step is the first type cooking step according to the label information.
The embodiment of the invention can realize that label information is set for a plurality of cooking steps in the cooking task and/or a preset threshold value is set for the cooking parameter, and both the label information and the preset threshold value can be used for indicating whether the cooking steps are the first-class abnormal cooking or not, so that whether the cooking abnormal is the first-class abnormal cooking or not can be determined according to the label information and/or the preset threshold value in the cooking process.
In a second aspect, there is provided a cooking apparatus comprising:
the first cooking unit is used for receiving a cooking task instruction message from the terminal equipment to cook food; wherein the cooking task indication message comprises a cooking step and/or a cooking parameter;
the judging unit is used for judging whether the cooking abnormity in the cooking task execution process is a first-class cooking abnormity; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a first preset condition;
and the second cooking unit is used for continuing cooking if the cooking abnormity is determined to be the first-class cooking abnormity.
Optionally, the determining unit is specifically configured to:
judging whether a cooking result after each cooking step is executed meets the first preset condition or not aiming at each cooking step indicated by a cooking task, wherein the cooking result is a value of a corresponding cooking parameter after each cooking step is executed;
and if the cooking result meets the first preset condition, determining that the cooking abnormity is the first-class cooking abnormity.
Optionally, the determining unit is specifically configured to:
judging whether two cooking steps continuously executed are consistent with two adjacent cooking steps in the cooking task or not;
if not, judging whether each cooking step between the two continuously executed cooking steps corresponding to the cooking tasks is a first type cooking step or not; wherein the influence degree of the first type of cooking step on the cooking result meets the first preset condition;
and if the cooking steps are determined to be the first type of cooking steps, determining that the cooking abnormity is the first type of cooking abnormity.
Optionally, the determining unit is further configured to:
if the cooking steps are not the first type cooking steps, judging whether the cooking steps are the second type cooking steps; the influence degree of the second type of cooking step on the cooking result meets a second preset condition;
if the cooking abnormity is determined to be the second type of cooking abnormity, outputting prompt information; wherein the prompt message is used for prompting whether to stop cooking.
Optionally, the system further comprises a setting unit, configured to:
according to the influence degree of a plurality of cooking steps and/or cooking parameters indicated by the cooking tasks on the cooking result, setting label information for the plurality of cooking steps and/or setting a preset threshold value for the cooking parameters;
wherein, the label information is used for indicating that the influence degree on the cooking result meets the first preset condition, and the preset threshold value indicates that the influence degree on the cooking result meets the first preset condition
Optionally, the determining unit is specifically configured to:
reading label information of each cooking step, wherein the label information is used for indicating the influence degree on the cooking result;
and determining whether each cooking step is the first type cooking step according to the label information.
In a third aspect, there is provided a cooking apparatus comprising:
at least one processor, and
a memory coupled to the at least one processor;
wherein the memory stores instructions executable by the at least one processor, the at least one processor implementing the method of any one of the first aspect by executing the instructions stored by the memory.
In a fourth aspect, there is provided a computer storage medium having stored thereon a computer program which, when executed by a processor, implements the method of any of the first aspects.
In the embodiment of the invention, in the cooking process, if the abnormal cooking is determined, whether the abnormal cooking is the first-class abnormal cooking or not is continuously judged, namely the abnormal cooking with smaller influence degree on the cooking result, and if the influence degree is smaller, the abnormal cooking can be ignored and the cooking is continuously carried out, so that the actual requirement of a user is met as much as possible, the finished product rate of dishes is increased, and the user experience is enhanced.
Drawings
FIG. 1 is a schematic flow chart of a cooking method provided by an embodiment of the invention;
fig. 2 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention;
fig. 3 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly and completely understood, the technical solutions in the embodiments of the present invention will be described below with reference to the accompanying drawings in the embodiments of the present invention.
The current cooking device stops cooking as long as the cooking device is determined to have abnormality in the cooking process. However, although the cooking apparatus determines that there is an abnormality, the abnormality is negligible for the user, and if the cooking is stopped, the actual needs of the user are not well satisfied.
In view of this, the embodiment of the present invention provides a new cooking method, in a cooking process, if it is determined that abnormal cooking occurs, it is continuously determined whether the abnormal cooking is a first-type abnormal cooking, that is, an abnormal cooking result that has a small influence on a cooking result and is within an acceptable range, and if the abnormal cooking is within the acceptable range, the abnormal cooking is ignored and is continuously performed, so as to meet an actual requirement of a user as much as possible.
The technical scheme provided by the embodiment of the invention is described in the following with the accompanying drawings of the specification.
Referring to fig. 1, an embodiment of the present invention provides a cooking method, which may be performed by a cooking apparatus, and a specific flow of the cooking method is described as follows.
S101, cooking the food material based on a cooking task indication message received from the terminal equipment, wherein the cooking task indication message comprises a cooking step and/or a cooking parameter.
In the embodiment of the invention, the terminal equipment can acquire the cooking task from the server and send the cooking task instruction message carrying the cooking task to the cooking equipment. When a user wants the cooking device to cook by itself, the user can send a cooking task instruction message to the cooking device through the terminal device, and the cooking task instruction message can be used for instructing the cooking device to start cooking, so that the cooking device can cook according to the cooking task.
The cooking task indication message comprises cooking steps and/or cooking parameter information, and the cooking parameter information comprises seasoning parameter information and value information of cooking parameters after the cooking steps are executed. The seasoning parameter information includes information on the type of seasoning and the amount of each seasoning. The value information of the cooking parameter after the cooking step is performed may include, for example, oil temperature information and water temperature information required during cooking. The cooking apparatus may perform cooking according to cooking steps, provide a cooking environment according to cooking parameter information during the cooking, and add seasonings and the like according to the cooking parameter information.
The current cooking device stops cooking as long as determining any abnormality in the cooking process, and actually, some abnormalities can be ignored, in this case, the user actually wants the cooking device to continue cooking, and if the cooking is stopped, the actual requirements of the user cannot be met well. Therefore, in the embodiment of the invention, once an abnormality occurs in the cooking process, whether the abnormality is negligible can be judged, so as to determine whether to stop the ongoing cooking task.
Specifically, S102, whether the cooking abnormity in the cooking task execution process is a first-class cooking abnormity is judged, wherein the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first-class cooking abnormity meets a first preset condition.
In the embodiment of the invention, the cooking abnormity can be used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets the first preset condition.
In a possible embodiment, the influence degree of the first type of cooking abnormality indication satisfies the first preset condition, which may mean that a deviation between the first type of cooking abnormality and the cooking abnormality acceptable for the actual cooking task satisfies the first preset condition. For example, whether a certain cooking step in the cooking process can be missing, and if so, the first preset condition may be a condition indicating that the cooking step is missing. For another example, the deviation between the value of the cooking parameter indicated by the cooking task and the actually acceptable cooking parameter satisfies the first preset condition. For example, the oil temperature criterion value is 120 deg.C, then the first preset condition setting may be 120 + -5 deg.C.
The first preset condition may be set according to an influence degree of the cooking abnormality on the cooking result, and the first preset condition is set to a condition that the influence degree is lower than a first preset threshold. The first preset threshold may be set empirically (data fed back by the user for the cooking result) or experimentally (actually measuring the influence of the cooking abnormality on the cooking result), for example, the first preset threshold may be 5%, 10%, or the like. The normal cooking oil temperature is set to be 120 ℃, but when the actual oil temperature during the cooking process is 120 +/-5 ℃, the influence degree on the cooking result is not large, for example, the actual influence degree on the cooking result is 3%, and is lower than a first preset threshold (5%), and then the first preset condition may be 120 +/-5 ℃. On the contrary, if the value of the oil temperature is over 150 ℃ in the actual cooking process, the influence degree on the cooking result is 20%, and if the influence degree is higher than a first preset threshold value (5%), it can be determined that the oil temperature does not meet the first preset condition.
In a possible embodiment, the cooking abnormality may be divided into a plurality of levels according to the influence degree on the cooking result, such as a first level, a second level, a third level, and so on, each level corresponds to a range of influence degrees, and the lower the level corresponds to a smaller influence degree, for example, the range of influence degrees corresponding to the first level may be [ 60%, 70% ], and the range of influence degrees corresponding to the third level may be [ 10%, 20% ], and so on, which are not necessarily exemplified herein. The later the grade, i.e. the less the corresponding cooking result is affected, the corresponding cooking anomaly is negligible. If the influence degree of a certain cooking abnormality on the cooking result is within the preset influence degree range or corresponds to a certain level, it may be determined that the cooking abnormality is a first-type cooking abnormality. For example, in the embodiment of the present invention, the level corresponding to the first type of cooking abnormality may be a third level or a level lower than the third level, in this case, it is determined whether the cooking abnormality is the first type of cooking abnormality, it may be determined whether the level of the cooking abnormality is lower than, for example, the third level, and if the degree of influence of the cooking abnormality is lower than the third level, it is determined that the cooking abnormality is the first type of cooking abnormality. In contrast, if the degree of influence of the cooking abnormality is higher than the third level, it is determined that the cooking abnormality is not the first kind of cooking abnormality.
Specifically, the abnormal cooking in the cooking process may be an abnormal cooking step, an abnormal amount of seasoning during cooking, an abnormal result due to a step missing indicated by a certain cooking task, and the like, which are not illustrated herein. Some cooking steps have a small influence on the cooking result of the food material, and some cooking steps have a large influence on the cooking result of the food material. Some cooking steps are missing to have a small influence on the cooking result of the food material, and some cooking steps are missing to have a large influence on the cooking result of the food material. Likewise, the amount of seasoning used may have a greater or lesser degree of influence on the cooking result of the food material. Specifically, the judging whether the cooking abnormality existing in the cooking process is the first-class cooking abnormality or not according to the embodiment of the invention may include the following cases:
in the first case:
the cooking tasks comprise a plurality of cooking steps, some cooking steps have small influence on the cooking result of the food material, and some cooking steps have large influence on the cooking result of the food material. Therefore, the embodiment of the invention can judge for each cooking step, and judge whether the cooking result after each cooking step is executed is within the preset range, wherein the cooking result is the value of the corresponding cooking parameter after each cooking step is executed, so that whether the abnormality of the cooking step is the first-class cooking abnormality is determined according to the judgment result. If the cooking result after a certain cooking step is performed is within a preset range, the cooking step is abnormal for the first type.
For example, the plurality of cooking steps indicated by the cooking task may include several cooking steps: the first step, pouring 100ml of edible oil, the second step, heating for 5 minutes to make the oil temperature reach 120 ℃. In the embodiment of the present invention, the preset range of the cooking parameter setting corresponding to the first step is [80ml, 110ml ], and the preset range of the cooking parameter setting corresponding to the second step is [100 ℃, 130 ℃). The embodiment of the present invention may separately determine the execution of the first step and the second step, and if the embodiment of the present invention determines the execution of the first step, it is detected that the amount of the poured edible oil is actually 90ml, and the corresponding preset range is [80ml, 110ml ], the abnormality of the first step is the first type of cooking abnormality, and is negligible. If the embodiment of the present invention determines that the detected oil temperature is 60 ℃ after the second step is executed, and the preset range corresponding to the second step is not [100 ℃, 130 ℃), the abnormality of the second step is not the first type of cooking abnormality and is not negligible.
The preset range can be set in advance according to the influence degree of the cooking step on the cooking result, and the preset range can be set for the value of the cooking parameter after the cooking step is executed.
In the second case:
the embodiment of the invention can judge whether two continuously executed cooking steps are consistent with two adjacent cooking steps in the cooking task or not, and determine whether the abnormality of one or some cooking steps is the first-class cooking abnormality or not according to the judgment result.
The plurality of cooking steps in the cooking task are generally performed in sequence, but in practice, some cooking steps in the cooking task are negligible, and do not affect the final cooking result even if the plurality of cooking steps are ignored, and some cooking steps are necessary. Therefore, the embodiment of the invention can detect whether a cooking step is not executed and determine the influence degree of the non-executed cooking step on the cooking result, thereby determining whether the cooking abnormality which is missed to execute the cooking step is the first type cooking abnormality.
Specifically, the embodiment of the present invention may determine whether two cooking steps performed consecutively are consistent with two adjacent cooking steps in the cooking task, and if so, may determine that there is no abnormality, and if not, may determine that the cooking process is not strictly performed according to the cooking steps specified on the cooking task. For example, the cooking steps on the cooking task are hot oil, quick-fried green onion and garlic, food material addition, stir-frying and seasoning addition, and then stir-frying continuously. And the cooking device detects that two cooking steps continuously executed in the cooking process are ' hot oil ' and ' food adding ', namely that the cooking device directly adds the food after the ' hot oil ' in the cooking process, but does not perform ' onion and garlic burst flavor after the ' hot oil ', so that the cooking step of ' onion and garlic burst flavor ' can be judged to be abnormal. At this time, the embodiment of the present invention may continuously determine whether the cooking abnormality of "quick fragrance of garlic and scallion" is the first type of cooking abnormality.
Specifically, the embodiment of the present invention may determine whether each cooking step between two cooking steps that are continuously executed in a corresponding cooking task is a first-type cooking step; wherein the influence degree of the first type of cooking step on the cooking result meets a preset condition.
In a possible embodiment, the influence degree of the first type cooking step on the cooking result satisfies a preset condition, which may mean that the influence degree of the first type cooking step on the cooking result is lower than a second preset threshold. The second preset threshold may be a value set empirically in advance, for example, 5%, 10%, or the like. According to the embodiment of the invention, whether each cooking step between two continuously executed cooking steps in the corresponding cooking task is a first-type cooking step or not is judged, and whether the influence degree of each cooking step on the cooking result is lower than a second preset threshold value or not can be judged.
For convenience of understanding, in the above example, the cooking step between two cooking steps continuously executed in the corresponding cooking task is the step "quick-fried garlic clove" between "hot oil" and "adding food material", and the embodiment of the present invention determines whether the influence degree of the cooking step "quick-fried garlic clove" on the cooking result is lower than the second preset threshold. And if the influence degree of the 'quick-fried onion and garlic' on the cooking result is lower than a second preset threshold, determining that the cooking step of 'quick-fried onion and garlic' is the first type of cooking step, and determining that the cooking abnormality in the cooking process is the first type of cooking abnormality.
In a possible implementation manner, after the cooking task is obtained, according to a plurality of cooking steps and/or influence degrees of cooking parameters on the cooking result indicated by the cooking task, tag information may be set for the plurality of cooking steps and/or a preset range may be set for the cooking parameters. Wherein, label information can be used for instructing the influence degree to the culinary art result and satisfy preset condition, and the scope of predetermineeing can instruct the influence degree to the culinary art result to satisfy preset condition.
Specifically, in the embodiment of the present invention, the cooking device may set tag information for each cooking step included in the acquired cooking task. For example, the cooking appliance may set a first type of tag for negligible cooking steps and a second type of tag for non-negligible cooking steps. Alternatively, the cooking appliance may set the first type of tag for negligible cooking steps and not set the tag for non-negligible cooking steps. Therefore, the cooking device can read the label information of each cooking step and determine whether each cooking step is a first type cooking step according to the label information. For example, the cooking task of stewing spareribs with potatoes includes 4 steps of hot oil, spareribs frying, water adding and potato adding, wherein the label information of the hot oil is 1, the label information of the spareribs frying is also 1, the label information of the water adding and boiling can be A, and the label information of the potato adding is 1. A indicates that the order of the cooking steps is adjustable, and an anomaly of "water boiling" can be considered a first type of anomalous step.
The cooking apparatus may set a preset range for a result of the cooking parameter after each cooking step included in the acquired cooking task is performed, or set a preset range for the cooking parameter involved in each cooking step. For example, the above cooking task of stewing the pork ribs with potatoes comprises 5 steps of adding 100ml of edible oil, heating the oil for 3 minutes, frying the pork ribs, adding water, boiling and adding the potatoes, and the embodiment of the invention can set a preset range such as [90ml, 110ml ] for "adding 100ml of the edible oil", and set a preset range such as [100 ℃, 140 ℃) for oil temperature 120 ℃ as a result of executing "heating the oil for 3 minutes". So that when it is determined whether the transmitted cooking abnormality is negligible, a judgment can be made according to the set preset range.
And S103, if the cooking abnormity is determined to be the first-class cooking abnormity, continuing to cook.
In the embodiment of the invention, if the cooking abnormality is determined to be the first-class cooking abnormality, the cooking abnormality can be determined to have no substantial influence on the whole cooking result of the dish, so that the cooking abnormality can be ignored, and the cooking is continued, so that the actual requirements of the user are met as much as possible.
Of course, in the embodiment of the present invention, if it is determined that the cooking abnormality is not the first type of cooking abnormality, it may be determined whether the cooking abnormality is the second type of cooking abnormality, thereby determining whether to stop the cooking. For example, if each cooking step is not a first type cooking step, the embodiment of the present invention may determine whether each cooking step is a second type cooking step; wherein, the influence degree of the second type of cooking step on the cooking result satisfies a second preset condition, which can also be understood as intolerable second type of cooking step. Of course, the determination of whether each cooking step satisfies the second preset condition is not limited thereto, and may also include the determination of whether each cooking parameter satisfies the second preset condition.
If the cooking abnormity is determined to be the second type cooking abnormity, prompt information can be output to prompt a user whether to stop cooking. For example, if the oil temperature standard value is 120 ℃, the first preset condition is set to 120 ± 5 ℃, the second preset condition is set to 120 ± 10 ℃, the abnormality is ignored when the temperature is lower than the first preset condition, and between the first and second preset conditions, such as 130 ℃, a prompt message, for example, an alarm message may be output to prompt the user that the oil temperature is abnormal, and when the temperature exceeds the second preset condition, for example, 150 ℃, the cooking may be selected to be stopped.
In summary, in the embodiment of the present invention, in the cooking process, if it is determined that the cooking is abnormal, it is continuously determined whether the abnormality is a first-type cooking abnormality, that is, whether the degree of influence on the cooking result satisfies a first preset condition, where the first preset condition may be a condition with a small degree of influence on the cooking result, and if the cooking abnormality is a first-type cooking abnormality, the degree of influence on the cooking result is small, and at this time, the abnormality may be ignored, and the cooking is continuously performed, so as to meet the actual requirement of the user as much as possible.
The device provided by the embodiment of the invention is described in the following with the attached drawings of the specification.
Referring to fig. 2, based on the same inventive concept, an embodiment of the present invention provides a cooking apparatus including a first cooking unit 201, a determining unit 202, and a second cooking unit 203, wherein:
the first cooking unit 201 may be configured to receive a cooking task instruction message from a terminal device to cook a food material; wherein the cooking task indication message comprises a cooking step and/or a cooking parameter. The judging unit 202 may be configured to judge whether the cooking abnormality in the cooking task execution process is a first type cooking abnormality; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a first preset condition. The second cooking unit 203 may be configured to continue cooking if it is determined that the cooking abnormality is the first type cooking abnormality.
Optionally, the determining unit 202 is specifically configured to:
judging whether a cooking result after each cooking step is executed meets a first preset condition or not aiming at each cooking step indicated by the cooking task, wherein the cooking result is a value of a corresponding cooking parameter after each cooking step is executed;
and if the cooking result meets the first preset condition, determining that the cooking abnormity is the first-class cooking abnormity.
Optionally, the determining unit 202 is specifically configured to:
judging whether two cooking steps continuously executed are consistent with two adjacent cooking steps in the cooking task or not;
if not, judging whether each cooking step between two continuously executed cooking steps in the corresponding cooking task is a first type cooking step or not; wherein the influence degree of the first type of cooking step on the cooking result meets a first preset condition;
and if the cooking steps are determined to be the first type of cooking steps, determining that the cooking abnormity is the first type of cooking abnormity.
Optionally, the determining unit 202 is further configured to:
if the cooking steps are not the first type cooking steps, judging whether the cooking steps are the second type cooking steps; the influence degree of the second type of cooking step on the cooking result meets a second preset condition;
if the cooking abnormity is determined to be the second type of cooking abnormity, outputting prompt information; wherein, the prompt message is used for prompting whether to stop cooking.
Optionally, the system further comprises a setting unit, configured to:
according to the influence degree of a plurality of cooking steps and/or cooking parameters indicated by the cooking tasks on the cooking result, setting label information for the plurality of cooking steps and/or setting a preset threshold value for the cooking parameters;
wherein, label information is used for indicating that the influence degree on the cooking result meets a first preset condition, and a preset threshold value indicates that the influence degree on the cooking result meets the first preset condition
Optionally, the determining unit 202 is specifically configured to:
reading label information of each cooking step, wherein the label information is used for indicating the influence degree on the cooking result;
and determining whether each cooking step is a first type cooking step according to the label information.
Referring to fig. 3, based on the same inventive concept, an embodiment of the present invention provides a cooking apparatus, which may be an automatic cooker or the like, and the cooking apparatus may include: at least one processor 301, the processor 301 being configured to implement the steps of the cooking method as shown in fig. 1 according to an embodiment of the present invention when executing the computer program stored in the memory.
Alternatively, the processor 301 may be a central processing unit, an Application Specific Integrated Circuit (ASIC), or one or more Integrated circuits for controlling program execution.
Optionally, the cooking device further includes a Memory 302 connected to the at least one processor, and the Memory 302 may include a Read Only Memory (ROM), a Random Access Memory (RAM), and a disk Memory. The memory 302 is used for storing data required by the processor 301 during operation, that is, storing instructions executable by the at least one processor 301, and the at least one processor 301 executes the method shown in fig. 2 by executing the instructions stored in the memory 302. The number of the memories 302 is one or more. The memory 302 is also shown in fig. 3, but it should be understood that the memory 302 is not an optional functional module, and is therefore shown in fig. 3 by a dotted line.
The physical devices corresponding to the first cooking unit 201, the determining unit 202 and the second cooking unit 203 may be the processor 301. The cooking apparatus may be used to perform the method provided by the embodiment shown in fig. 1. Therefore, regarding the functions that can be realized by each functional module in the device, reference may be made to the corresponding description in the embodiment shown in fig. 1, which is not repeated herein.
Embodiments of the present invention also provide a computer storage medium, where the computer storage medium stores computer instructions, and when the computer instructions are executed on a computer, the computer is caused to execute the method as described in fig. 1.
It will be clear to those skilled in the art that, for convenience and simplicity of description, the foregoing division of the functional modules is merely used as an example, and in practical applications, the above function distribution may be performed by different functional modules according to needs, that is, the internal structure of the device is divided into different functional modules to perform all or part of the above described functions. For the specific working processes of the system, the apparatus and the unit described above, reference may be made to the corresponding processes in the foregoing method embodiments, and details are not described here again.
In the embodiments provided in the present invention, it should be understood that the disclosed apparatus and method may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the modules or units is only one logical division, and there may be other divisions when actually implemented, for example, a plurality of units or components may be combined or may be integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.
The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present application may be substantially implemented or contributed by the prior art, or all or part of the technical solution may be embodied in a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, a network device, or the like) or a processor (processor) to execute all or part of the steps of the method according to the embodiments of the present application. And the aforementioned storage medium includes: various media capable of storing program codes, such as a Universal Serial Bus flash disk (usb flash disk), a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk, and an optical disk.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (12)
1. A method of cooking, comprising:
cooking the food material based on the received cooking task indication message from the terminal equipment; wherein the cooking task indication message comprises a cooking step and/or a cooking parameter;
judging whether the cooking abnormity in the cooking task execution process is a first-class cooking abnormity; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a first preset condition;
and if the cooking abnormity is determined to be the first-class cooking abnormity, continuing to cook.
2. The method of claim 1, wherein determining whether the cooking anomaly during the execution of the cooking task is a first type of cooking anomaly comprises:
judging whether a cooking result after each cooking step is executed meets the first preset condition or not aiming at each cooking step indicated by a cooking task, wherein the cooking result is a value of a corresponding cooking parameter after each cooking step is executed;
and if the cooking result meets the first preset condition, determining that the cooking abnormity is the first-class cooking abnormity.
3. The method of claim 1, wherein determining whether the cooking anomaly present during the cooking process is a first type of cooking anomaly comprises:
judging whether two cooking steps continuously executed are consistent with two adjacent cooking steps in the cooking task or not;
if not, judging whether each cooking step between the two continuously executed cooking steps corresponding to the cooking tasks is a first type cooking step or not; wherein the influence degree of the first type of cooking step on the cooking result meets the first preset condition;
and if the cooking steps are determined to be the first type of cooking steps, determining that the cooking abnormity is the first type of cooking abnormity.
4. The method of claim 1, further comprising:
if the cooking abnormity is determined not to be the first type cooking abnormity, judging whether the cooking abnormity is the second type cooking abnormity; the influence degree of the second type of cooking abnormity on the cooking result meets a second preset condition;
if the cooking abnormity is determined to be the second type of cooking abnormity, outputting prompt information; wherein the prompt message is used for prompting whether to stop cooking.
5. The method of claim 1 or 2, wherein prior to cooking the food material based on receiving the cooking task indication message from the terminal device, further comprising:
according to the influence degree of a plurality of cooking steps and/or cooking parameters indicated by the cooking tasks on the cooking result, setting label information for the plurality of cooking steps and/or setting a preset threshold value for the cooking parameters;
the tag information is used for indicating that the influence degree on the cooking result meets the first preset condition, and the preset threshold value indicates that the influence degree on the cooking result meets the first preset condition.
6. The method of claim 3, wherein prior to cooking the food item based on receiving the cooking task indication message from the terminal device, further comprising:
according to the influence degree of a plurality of cooking steps and/or cooking parameters indicated by the cooking tasks on the cooking result, setting label information for the plurality of cooking steps and/or setting a preset threshold value for the cooking parameters;
the tag information is used for indicating that the influence degree on the cooking result meets the first preset condition, and the preset threshold value indicates that the influence degree on the cooking result meets the first preset condition.
7. The method of claim 6, wherein determining whether each cooking step between two cooking steps corresponding to the consecutive performance of the cooking task is a first type cooking step comprises:
acquiring the label information of each cooking step;
and determining whether each cooking step is the first type cooking step according to the label information.
8. A cooking apparatus, characterized by comprising:
the first cooking unit is used for receiving a cooking task instruction message from the terminal equipment to cook food; wherein the cooking task indication message comprises a cooking step and/or a cooking parameter;
the judging unit is used for judging whether the cooking abnormity in the cooking task execution process is a first-class cooking abnormity; the cooking abnormity is used for indicating the influence degree on the cooking result, and the influence degree indicated by the first type of cooking abnormity meets a first preset condition;
and the second cooking unit is used for continuing cooking if the cooking abnormity is determined to be the first-class cooking abnormity.
9. The cooking apparatus according to claim 8, wherein the determining unit is specifically configured to:
judging whether a cooking result after each cooking step is executed meets the first preset condition or not aiming at each cooking step indicated by a cooking task, wherein the cooking result is a value of a corresponding cooking parameter after each cooking step is executed;
and if the cooking result meets the first preset condition, determining that the cooking abnormity is the first-class cooking abnormity.
10. The cooking apparatus according to claim 8, wherein the determining unit is specifically configured to:
judging whether two cooking steps continuously executed are consistent with two adjacent cooking steps in the cooking task or not;
if not, judging whether each cooking step between the two continuously executed cooking steps corresponding to the cooking tasks is a first type cooking step or not; wherein the influence degree of the first type of cooking step on the cooking result meets the first preset condition;
and if the cooking steps are determined to be the first type of cooking steps, determining that the cooking abnormity is the first type of cooking abnormity.
11. A cooking apparatus, characterized by comprising:
at least one processor, and
a memory coupled to the at least one processor;
wherein the memory stores instructions executable by the at least one processor, the at least one processor implementing the method of any one of claims 1-7 by executing the instructions stored by the memory.
12. A computer storage medium on which a computer program is stored, which computer program, when being executed by a processor, carries out the method according to any one of claims 1-7.
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| CN111103813B (en) * | 2019-12-19 | 2021-03-16 | 珠海优特智厨科技有限公司 | Processing method, device and equipment of prepared material data |
| CN112773177B (en) * | 2021-01-29 | 2021-10-22 | 广州富港万嘉智能科技有限公司 | Fault warning method, equipment and system for cooperation of multiple intelligent cooking devices for cooking |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS5921924A (en) * | 1982-07-26 | 1984-02-04 | Sharp Corp | Electronic cooking oven |
| JPH08150076A (en) * | 1994-11-30 | 1996-06-11 | Matsushita Electric Ind Co Ltd | Rice cooker |
| JP2005143710A (en) * | 2003-11-13 | 2005-06-09 | Hitachi Hometec Ltd | Rice cooker |
| CN103750752B (en) * | 2014-02-12 | 2017-03-15 | 浙江绍兴苏泊尔生活电器有限公司 | Control method of cooking appliance |
| CN104055427B (en) * | 2014-06-24 | 2016-11-02 | 佛山市顺德区美的电热电器制造有限公司 | The control device of cooking apparatus and cooking apparatus |
| CN106175410B (en) * | 2016-08-02 | 2018-12-25 | 杭州九阳欧南多小家电有限公司 | A kind of cooking control method of electric cooker |
| CN108402888B (en) * | 2017-02-10 | 2020-08-04 | 佛山市顺德区美的电热电器制造有限公司 | Electric pressure cooker and cooking control method thereof |
| CN108260242B (en) * | 2018-01-10 | 2022-02-25 | 广东美的厨房电器制造有限公司 | Microwave cooking equipment and protection control method and device thereof |
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