CN109581899B - Cooking task execution method and device and storage medium - Google Patents
Cooking task execution method and device and storage medium Download PDFInfo
- Publication number
- CN109581899B CN109581899B CN201811641019.9A CN201811641019A CN109581899B CN 109581899 B CN109581899 B CN 109581899B CN 201811641019 A CN201811641019 A CN 201811641019A CN 109581899 B CN109581899 B CN 109581899B
- Authority
- CN
- China
- Prior art keywords
- cooking
- task
- food material
- temperature
- adjusting
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
Images
Classifications
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
Abstract
The invention relates to the technical field of cooking control, and discloses a cooking task execution method, a cooking task execution device and a storage medium, which are used for reducing the influence on the taste and the nutritive value of a cooked food material due to overlong cooking time of the food material, and further reducing the influence on the final cooking effect, wherein the method comprises the following steps of: receiving an instruction of suspending a cooking task, and suspending the cooking task being executed by the cooking equipment; determining cooking parameters of the cooking equipment when the cooking task is suspended, wherein the cooking parameters comprise food material temperature or pot temperature; and adjusting the cooking parameters according to a preset strategy to enable the cooking equipment to enter a food material guarantee mode, wherein under the food material guarantee mode, the food material state of food materials in the cooking equipment is maintained in a preset state range.
Description
Technical Field
The invention relates to the technical field of cooking control, in particular to a cooking task execution method, a cooking task execution device and a storage medium.
Background
At present, cooking equipment is increasingly widely used, the functions of the cooking equipment are complete, the cooking equipment can suspend to execute a cooking task according to an instruction, but the temperature of the cooking food in the cooking equipment is inevitably influenced in the period of suspension of the cooking task, and if measures are not taken, the taste and the nutritive value of the cooking food and the final cooking effect are influenced.
Disclosure of Invention
The embodiment of the invention provides a cooking task execution method, a cooking task execution device and a storage medium, which are used for reducing the influence on the taste and the nutritional value of a cooked food material due to overlong cooking time of the food material, and further reducing the influence on the final cooking effect.
In one aspect, an embodiment of the present invention provides a cooking task execution method, including:
receiving an instruction of suspending a cooking task, and suspending the cooking task being executed by the cooking equipment;
determining cooking parameters of the cooking equipment when the cooking task is suspended, wherein the cooking parameters comprise food material temperature or pot temperature;
and adjusting the cooking parameters according to a preset strategy to enable the cooking equipment to enter a food material guarantee mode, wherein under the food material guarantee mode, the food material state of food materials in the cooking equipment is maintained in a preset state range.
Optionally, the preset policy is:
the amplitude of the adjustment is determined according to the type of food material and/or the type of cooking.
Optionally, the adjusting the cooking parameter according to a preset strategy specifically includes:
determining the adjusting range of the temperature of the food material according to the type of the food material and/or the cooking type, and adjusting the temperature of the food material according to the determined adjusting range; or
And determining the adjusting range of the temperature of the cooker according to the type of the food materials and/or the type of cooking, and adjusting the temperature of the cooker according to the determined adjusting range.
Optionally, after suspending the cooking task being performed by the cooking device, the method further comprises:
and recording the cooking steps which are not executed in the cooking task when the cooking task is suspended.
Optionally, the method further includes:
if an instruction for resuming the execution of the cooking task is received within a preset time, continuing to execute the unfinished cooking steps in the cooking task;
and if the instruction for resuming the execution of the cooking task is not received within the preset time, terminating the execution of the cooking task.
In one aspect, an embodiment of the present invention further provides a cooking task performing apparatus, including:
the cooking device comprises a receiving unit, a processing unit and a control unit, wherein the receiving unit is used for receiving an instruction of pausing a cooking task and pausing the cooking task executed by the cooking device;
the determining unit is used for determining cooking parameters of the cooking equipment when the cooking task is suspended, and the cooking parameters comprise food material temperature or pot temperature;
the adjusting unit is used for adjusting the cooking parameters according to a preset strategy so as to enable the cooking equipment to enter a food material effect keeping mode, wherein under the food material effect keeping mode, the food material state of food materials in the cooking equipment is maintained in a preset state range.
Optionally, the preset policy is:
the amplitude of the adjustment is determined according to the type of food material and/or the type of cooking.
Optionally, the adjusting unit is further configured to:
determining the adjusting range of the temperature of the food material according to the type of the food material and/or the cooking type, and adjusting the temperature of the food material according to the determined adjusting range; or
And determining the adjusting range of the temperature of the cooker according to the type of the food materials and/or the type of cooking, and adjusting the temperature of the cooker according to the determined adjusting range.
Optionally, the apparatus further includes a recording unit, where the recording unit is configured to:
and recording the cooking steps which are not executed in the cooking task when the cooking task is suspended.
Optionally, the apparatus further includes an execution unit, where the execution unit is configured to:
if an instruction for resuming the execution of the cooking task is received within a preset time, continuing to execute the unfinished cooking steps in the cooking task;
and if the instruction for resuming the execution of the cooking task is not received within the preset time, terminating the execution of the cooking task.
In one aspect, an embodiment of the present invention further provides a cooking task execution device, which includes at least one processor and at least one memory, where the memory stores a computer program, and when the program is executed by the processor, the processor is caused to execute the steps of the cooking task execution method provided in the embodiment of the present invention.
In one aspect, a storage medium provided by an embodiment of the present invention stores computer instructions, and when the computer instructions are executed on a computer, the computer executes the steps of the cooking task execution method provided by the embodiment of the present invention.
In the embodiment of the invention, when an instruction of suspending a cooking task is received, the cooking task being executed by the cooking equipment is suspended, the cooking parameters of the cooking equipment when the cooking task is suspended are determined, wherein the cooking parameters comprise the temperature of food materials or the temperature of a pot, and the cooking parameters are adjusted according to a preset strategy, so that the cooking equipment enters a food material guarantee mode, wherein in the food material guarantee mode, the state of the food materials to be cooked is maintained in a preset state range, the influence on the taste and the nutritional value of the cooking food materials due to overlong cooking time of the food materials is reduced, and the influence on the final cooking effect is further reduced.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention.
Fig. 1 is a schematic view of an application scenario provided in an embodiment of the present invention;
FIG. 2 is a flowchart of a cooking task performing method according to an embodiment of the present invention;
FIG. 3 is a schematic diagram of a cooking task performing device according to an embodiment of the present invention;
fig. 4 is a schematic view of another cooking task performing device according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the technical solutions of the present invention. All other embodiments obtained by a person skilled in the art without any inventive work based on the embodiments described in the present application are within the scope of the protection of the technical solution of the present invention.
In the prior art, as described above, in the process of suspending the execution of a cooking task by a cooking device, the temperature of cooking food materials in the cooking device may decrease, and some food materials have high requirements on temperature and timeliness, and if the temperature changes too much, the taste and nutritional value of the cooking device may be affected, and the final cooking effect may be affected.
In view of this, an embodiment of the present invention provides a cooking task execution method, which may suspend a cooking task being executed by a cooking device when receiving an instruction to suspend the cooking task, determine a cooking parameter of the cooking device when the cooking task is suspended, where the cooking parameter includes a temperature of a food material or a temperature of a pot, and adjust the cooking parameter according to a preset policy, so that the cooking device enters a food material validity maintaining mode, where in the food material validity maintaining mode, a state of the food material being cooked is maintained within a preset state range, so as to reduce an influence on a taste and a nutritional value of the cooking material due to an overlong cooking time of the food material, and further reduce an influence on a final cooking effect.
In the present embodiment, the term "plurality" means two or more. "and/or" describes the association relationship of the associated objects, meaning that there may be three relationships, e.g., a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" generally indicates that the preceding and following related objects are in an "or" relationship, unless otherwise specified.
The cooking task execution method in the embodiment of the present invention may be applied to an application scenario as shown in fig. 1, which includes a user 10, a mobile terminal 11, and a cooking device 12. The mobile terminal 11 is an intelligent electronic device which is movable and can be operated according to a program, and automatically processes a large amount of data at a high speed, such as a smart phone, a tablet computer, and the like, a client for managing the cooking device 12 is installed in the mobile terminal 11, and the user 10 can control the operation of the cooking device 12 through the client. Cooking device 12 is a device that may be used to heat and cook cooking objects such as food, cooking device 12 includes a human interface that may be used to control operation of cooking device 12, and user 10 may also operate on the human interface of cooking device 12 to control operation of cooking device 12.
The mobile terminal 11 and the cooking device 12 may communicate with each other through a network, which may be any one of communication networks such as a local area network, a wide area network, or a mobile internet.
It should be noted that the above-mentioned application scenarios are only presented to facilitate understanding of the spirit and principles of the present invention, and the present invention is not limited in this respect. Rather, embodiments of the present invention may be applied in any scenario where applicable.
Referring to fig. 2, a cooking task executing method according to an embodiment of the present invention includes:
step 201: and receiving an instruction of pausing the cooking task, and pausing the cooking task executed by the cooking equipment.
The cooking task execution method in the embodiment of the present invention may be applied to a cooking device, wherein the instruction for suspending cooking in step 201 may be sent to the cooking device by a user through a client installed in the mobile terminal 11 shown in fig. 1, and the instruction for suspending cooking may also be an instruction for suspending cooking task generated after the user directly performs a specific operation on a human-computer interaction interface of the cooking device, so that the instruction for suspending cooking is received in the cooking device.
In an embodiment of the present invention, after the cooking apparatus receives the instruction to pause the cooking task, the cooking task it is performing may be paused.
Step 202: and recording the cooking steps which are not completed in the cooking tasks when the cooking tasks are suspended.
In the embodiment of the present invention, a cooking task refers to the execution of a recipe, generally, how many cooking steps can be included in the recipe, each cooking step further includes its corresponding execution sequence, and when the cooking task being executed by the cooking device is suspended, the cooking steps being executed by the cooking device while the cooking task is suspended can be recorded, so as to distinguish the tasks of the cooking task that are not completed and completed, that is, distinguish the cooking steps that are not completed and the cooking steps that are completed.
Each cooking step corresponds to the execution mode of the step, so that the cooking equipment can be controlled to execute the menu according to the execution mode corresponding to the cooking step.
Step 203: determining cooking parameters of the cooking device when the cooking task is suspended, wherein the cooking parameters comprise food material temperature or pot temperature.
In the embodiment of the invention, a temperature detection module, such as a temperature sensor, may be further disposed in the cooking device, and when the cooking device suspends the execution of the cooking task, the cooking parameter of the cooking device when the cooking task is suspended may be determined by the temperature detection module disposed in the cooking device. The cooking parameter may be a temperature of a cooking material in the cooking device when the cooking task is suspended, or a temperature of a pot in the cooking device. Due to the influence of the external environment, the temperature of the food material is not completely the same as the temperature of the pot, and the temperature of the food material may be lower than the temperature of the pot, for example, when the temperature of the pot is 100 ℃, the temperature of the food material in the pot may be 98 ℃, otherwise, if the temperature of the food material is heated to 98 ℃, the temperature of the pot needs to be adjusted to 100 ℃.
Step 204: and adjusting the cooking parameters according to a preset strategy to enable the cooking equipment to enter a food material guarantee mode, wherein the food material state of food materials in the cooking equipment is maintained in a preset state range in the food material guarantee mode.
In the embodiment of the invention, as the mouthfeel and the nutritional value of the food material to be cooked are influenced by the cooking time, the cooking time can be increased by suspending cooking, the longer the cooking time is, the larger the influence on the mouthfeel and the nutritional value of the food material to be cooked is, and the temperature in the cooking equipment can also influence the cooking effect of the food material when the cooking is suspended, in order to reduce the influence on the mouthfeel and the nutritional value of the food material when the cooking task is suspended, in the embodiment of the invention, the cooking parameters can be adjusted according to the preset strategy, so that the cooking equipment enters the food material guarantee mode, and further, in the food material guarantee mode, the food material state of the food material in the cooking equipment is maintained in the preset state range.
In the embodiment of the invention, the preset strategy refers to the adjustment range of the cooking parameters, and the food state refers to parameters such as the shape and the taste of the food in the cooking process, which can be used for evaluating the cooking degree of the food.
The food material effect-preserving mode is to adjust the temperature of food materials or the temperature of a cooker in the cooking equipment or adjust other parameters of the cooking equipment so as to reduce the change speed of the taste of the food materials in the cooking equipment and reduce the loss speed of the nutritive value. In the embodiment of the present invention, as described above, due to the influence of the external environment, the temperature of the food material is not completely the same as the temperature of the pot, and the temperature of the food material may be lower than the temperature of the pot, so that the adjustment range of the temperature of the food material determined according to the type of the food material and the type of cooking is different from the adjustment range of the temperature of the pot determined according to the type of the food material and the type of cooking.
In the embodiment of the invention, the adjusting amplitude can be determined according to the type of the cooking food material, can also be determined according to the cooking type corresponding to the cooking task, and can also be determined by combining the food material type and the cooking type. The food materials are different in types, and the adjustment ranges of the food material temperature or the pot temperature are different, that is, the adjustment ranges corresponding to the vegetable food materials, the meat food materials and the egg food materials are different, for example, the egg protein coagulation speed is high, so the cooking time is short, and if the food material corresponding to the cooking task which is suspended to be executed is the egg food material, the temperature needs to be greatly reduced to avoid the phenomenon that the temperature is too high to paste the pot, so that the waste of the food material is caused, and therefore, the adjustment range corresponding to the egg food materials may be larger than the adjustment ranges of the vegetable food materials and the meat.
Similarly, different cooking types also have differences in the adjustment range of the temperature of food materials or the temperature of cookware. For example, fry-and-fry type cooking corresponds to a relatively short cooking time, and when fry-and-fry pair type cooking is suspended, the temperature needs to be reduced by a large amount, so the range of adjustment can be relatively large, whereas stew, steam-and-boil type cooking, which has more moisture, and longer cooking time, can be relatively small.
Therefore, the type of food material in the cooking device may be determined before the adjustment amplitude is determined. As each cooking step may correspond to a different food material, the food material in the cooking device may be determined according to the cooking step.
For example, assuming that the cooking task being performed by the cooking device is a shredded green pepper, the cooking steps of the shredded green pepper are divided into five steps: the cooking method comprises the following steps of pouring edible oil in the first step, putting shredded pork in the second step, putting shredded green pepper in the third step, seasoning in the fourth step, thickening the fifth part of the cooked pork out of a pot, and if the cooking is suspended, executing the second step by a cooking task, determining that the food materials in the cooking equipment are shredded pork and corresponding to the adjusting range of the meat food materials.
In the embodiment of the invention, when a plurality of food materials are determined in the cooking equipment, in order to maintain the states of the food materials in a better state range so as to reduce the influence on the taste of the food materials and the nutritional value of the food materials, the adjustment ranges corresponding to the food materials can be respectively determined, the average adjustment range of the ranges of the food materials is obtained, and the temperature of the food materials or the temperature of a pot is adjusted according to the average adjustment range.
For example, if the cooking task is executed to the third step while the cooking is suspended, it may be determined that the food materials in the cooking device include shredded pork and shredded green pepper, so that after the cooking task is suspended, two food materials, namely vegetables and meat, are included in the cooking device, the adjustment range corresponding to the meat food materials and the adjustment range corresponding to the vegetable food materials are respectively determined, and the average adjustment range of the meat food materials and the vegetable food materials is obtained.
As an optional mode, in the embodiment of the present invention, after the type of the food material in the cooking device is determined, the adjustment range corresponding to the type of the food material may be further determined according to the form of the food material, so that the adjustment range of the temperature of the food material or the temperature of the pot is more accurate, the influence of the suspended execution of the cooking task on the taste and the nutritional value of the food material is reduced, and the influence on the final cooking effect is further reduced.
For example, if the potato piece is stir-fried and the potato piece is stir-fried temporarily, the temperatures of the potato piece and the potato piece are both 100 ℃, the potato piece and the potato piece are cooked more easily due to the fact that the starch content in the potatoes is high and the potato piece is shorter than the cooking time of the potato piece, and if the adjustment range is small and the temperature change is not large, the potato piece may be burnt, so that the food material temperature or the pot temperature needs to be adjusted greatly to avoid causing excessive influence on the potato piece, the cooking time needed by the potato piece is long, the influence on the potato piece is smaller than the influence on the potato piece when the potato piece is stir-fried during the pause, and the corresponding adjustment range is smaller than the adjustment range corresponding to the stir-fried potato piece.
As an optional implementation manner, in the embodiment of the present invention, when determining the adjustment range of the temperature of the food material or the temperature of the pot according to the type of the food material and the cooking type, a plurality of adjustment ranges corresponding to the type of the food material may be determined according to the type of the food material in the cooking device, and then the adjustment range corresponding to the cooking type may be determined from the plurality of adjustment ranges according to the cooking type. Or determining a plurality of adjusting ranges for the temperature of the food material or the temperature of the pot according to the cooking type corresponding to the cooking task, and determining the adjusting range corresponding to the cooking food material from the plurality of adjusting ranges corresponding to the cooking type according to the type of the food material in the cooking equipment.
Therefore, after the adjusting range corresponding to the temperature of the food material or the adjusting range corresponding to the temperature of the cooker is determined, the temperature of the food material or the temperature of the cooker can be adjusted according to the determined adjusting range.
Step 205: and if the instruction of resuming the cooking task is received within the preset time, continuing to execute the unfinished cooking steps in the cooking task.
In the embodiment of the invention, after the cooking device suspends the execution of the cooking task, the suspension time is too long, which not only affects the taste and the nutritive value of the food in the cooking device, but also causes the waste of resources due to the maintenance of the food preservation mode for a long time, for example, the cooking device is occupied and cannot be used for executing other cooking tasks, or wastes electric energy, gas and the like. Therefore, the influence of the suspended cooking on the cooking effect is reduced, resources are saved, a preset time for resuming the execution of the cooking task can be set, and if an instruction for resuming the execution of the cooking task is received within the preset time, the cooking task can be continuously executed according to the unfinished cooking steps recorded in the step 202.
Step 206: and if the instruction for resuming the cooking task is not received within the preset time, terminating the cooking task.
In the embodiment of the invention, if the instruction of resuming the execution of the cooking task is not received within the preset time, the influence of the suspended cooking on the cooking effect is reduced, the resources are saved, and the cooking equipment can automatically terminate the execution of the cooking task.
Therefore, according to the method, when the instruction of suspending the cooking task is received, the cooking task which is being executed by the cooking equipment is suspended, the cooking step which is not executed in the cooking task is recorded, and the cooking parameter of the cooking equipment when the cooking task is suspended is determined, wherein the cooking parameter comprises the temperature of the food material or the temperature of a pot, and then the cooking parameter can be adjusted according to the preset strategy, so that the cooking equipment enters the food material effect preserving mode, wherein in the food material effect preserving mode, the state of the food material cooked by the food material is maintained in the preset state range, the influence on the taste and the nutritional value of the cooked food material due to the overlong cooking time of the food material is reduced, and the influence on the final cooking effect is further reduced. Further, if an instruction for resuming the execution of the cooking task is received within the preset time, the execution of the cooking task may be terminated according to the recorded uncompleted cooking task, and if the instruction for resuming the execution of the cooking task is not received within the preset time, so as to reduce the influence of the suspended cooking on the cooking effect and save resources.
Based on the same inventive concept, an embodiment of the present invention provides a cooking task performing apparatus, and for specific implementation of a cooking task performing method of the apparatus, reference may be made to the description of the above method embodiment, and repeated details are not repeated, as shown in fig. 3, the apparatus includes:
a receiving unit 30 for receiving an instruction to pause a cooking task, the cooking task being performed by the cooking apparatus being paused;
a determining unit 31, configured to determine a cooking parameter of the cooking apparatus when the cooking task is suspended, where the cooking parameter includes a temperature of a food material or a temperature of a pot;
the adjusting unit 32 is configured to adjust the cooking parameters according to a preset policy, so that the cooking device enters a food material efficiency maintaining mode, where in the food material efficiency maintaining mode, a food material state of food materials in the cooking device is maintained within a preset state range.
Optionally, the preset policy is:
the amplitude of the adjustment is determined according to the type of food material and/or the type of cooking.
Optionally, the adjusting unit 32 is further configured to:
determining the adjusting range of the temperature of the food material according to the type of the food material and/or the cooking type, and adjusting the temperature of the food material according to the determined adjusting range; or
And determining the adjusting range of the temperature of the cooker according to the type of the food materials and/or the type of cooking, and adjusting the temperature of the cooker according to the determined adjusting range.
Optionally, the apparatus further includes a recording unit 33, where the recording unit 33 is configured to:
and recording the cooking steps which are not executed in the cooking task when the cooking task is suspended.
Optionally, the apparatus further includes an execution unit 34, where the execution unit 34 is configured to:
if an instruction for resuming the execution of the cooking task is received within a preset time, continuing to execute the unfinished cooking steps in the cooking task;
and if the instruction for resuming the execution of the cooking task is not received within the preset time, terminating the execution of the cooking task.
Based on the same inventive concept, an embodiment of the present invention provides a cooking task performing apparatus, as shown in fig. 4, including at least one processor 40 and at least one memory 41, where the memory 41 stores a computer program, and when the program is executed by the processor 40, the processor 40 is caused to perform the steps of the cooking task performing method provided in the embodiment of the present invention.
Based on the same inventive concept, an embodiment of the present invention provides a storage medium storing computer instructions that, when executed on a computer, cause the computer to perform the control method of the cooking task performing method as described above.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
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 (10)
1. A cooking task execution method is applied to a cooking device and is characterized by comprising the following steps:
receiving an instruction of suspending a cooking task, and suspending the cooking task being executed by the cooking equipment;
determining cooking parameters of the cooking equipment when the cooking task is suspended, wherein the cooking parameters comprise food material temperature or pot temperature;
the method comprises the steps of adjusting the cooking parameters according to a preset strategy to enable the cooking equipment to enter a food material preservation mode, wherein the preset strategy is an adjusting range of the cooking parameters determined according to the types of food materials and the shapes of the food materials, in the food material preservation mode, the food material state of the food materials in the cooking equipment is maintained in a preset state range, and the food material state is used for evaluating the cooking degree of the food materials.
2. The method according to claim 1, wherein the adjusting the cooking parameters according to a preset strategy comprises:
determining the adjusting range of the temperature of the food material according to the type of the food material and/or the cooking type, and adjusting the temperature of the food material according to the determined adjusting range; alternatively, the first and second electrodes may be,
and determining the adjusting range of the temperature of the cooker according to the type of the food materials and/or the type of cooking, and adjusting the temperature of the cooker according to the determined adjusting range.
3. The method of claim 1 or 2, wherein after suspending the cooking task being performed by the cooking device, the method further comprises:
and recording the cooking steps which are not executed in the cooking task when the cooking task is suspended.
4. The method of claim 3, wherein the method further comprises:
if an instruction for resuming the execution of the cooking task is received within a preset time, continuing to execute the unfinished cooking steps in the cooking task;
and if the instruction for resuming the execution of the cooking task is not received within the preset time, terminating the execution of the cooking task.
5. A cooking task performing apparatus, comprising:
the receiving unit is used for receiving an instruction of pausing the cooking task and pausing the cooking task executed by the cooking equipment;
the determining unit is used for determining cooking parameters of the cooking equipment when the cooking task is suspended, and the cooking parameters comprise food material temperature or pot temperature;
the adjusting unit is used for adjusting the cooking parameters according to a preset strategy so that the cooking equipment enters a food material effect preserving mode, wherein the preset strategy is an adjusting range of the cooking parameters determined according to the types of food materials and the shapes of the food materials, in the food material effect preserving mode, the food material state of the food materials in the cooking equipment is maintained in a preset state range, and the food material state is used for evaluating the cooking degree of the food materials.
6. The apparatus of claim 5, wherein the adjustment unit is further to:
determining the adjusting range of the temperature of the food material according to the type of the food material and/or the cooking type, and adjusting the temperature of the food material according to the determined adjusting range; or
And determining the adjusting range of the temperature of the cooker according to the type of the food materials and/or the type of cooking, and adjusting the temperature of the cooker according to the determined adjusting range.
7. The apparatus of claim 5 or 6, further comprising a recording unit to:
and recording the cooking steps which are not executed in the cooking task when the cooking task is suspended.
8. The apparatus of claim 7, further comprising an execution unit to:
if an instruction for resuming the execution of the cooking task is received within a preset time, continuing to execute the unfinished cooking steps in the cooking task;
and if the instruction for resuming the execution of the cooking task is not received within the preset time, terminating the execution of the cooking task.
9. Cooking task execution device, characterized in that it comprises at least one processor and at least one memory, wherein said memory stores a computer program which, when executed by said processor, causes said processor to carry out the steps of the method according to any one of claims 1 to 4.
10. A storage medium storing computer instructions which, when executed on a computer, cause the computer to perform the steps of the method according to any one of claims 1 to 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811641019.9A CN109581899B (en) | 2018-12-29 | 2018-12-29 | Cooking task execution method and device and storage medium |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811641019.9A CN109581899B (en) | 2018-12-29 | 2018-12-29 | Cooking task execution method and device and storage medium |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN109581899A CN109581899A (en) | 2019-04-05 |
| CN109581899B true CN109581899B (en) | 2021-01-08 |
Family
ID=65932797
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811641019.9A Active CN109581899B (en) | 2018-12-29 | 2018-12-29 | Cooking task execution method and device and storage medium |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109581899B (en) |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110604475B (en) * | 2019-10-31 | 2021-05-28 | 广州富港万嘉智能科技有限公司 | Method for controlling cooking process, storage medium and automatic cooking machine |
| CN111015658B (en) * | 2019-12-20 | 2021-06-29 | 深圳市优必选科技股份有限公司 | Method and device for controlling robot |
| CN111642980B (en) * | 2020-05-26 | 2023-03-24 | 九阳股份有限公司 | Cooking control method of cooker and cooker |
| CN112799446B (en) * | 2020-12-31 | 2022-04-08 | 杭州老板电器股份有限公司 | Automatic cooking method and device and electronic equipment |
Family Cites Families (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2829276Y (en) * | 2005-11-01 | 2006-10-18 | 东莞市乐邦电子有限公司 | Electromagnetic stove with suspend heating control circuit |
| CN201788424U (en) * | 2010-01-29 | 2011-04-06 | 九阳股份有限公司 | Induction cooker with available pause control |
| KR101492468B1 (en) * | 2012-12-21 | 2015-02-11 | 양재복 | The cooking method of rice cooking pot with multiple purposes |
| AU2015256210A1 (en) * | 2014-05-05 | 2016-11-24 | Duke Manufacturing Co. | Food processing management system |
| CN104257268B (en) * | 2014-09-03 | 2019-05-21 | 九阳股份有限公司 | Rice cooker and its control method |
| JP6707323B2 (en) * | 2015-06-16 | 2020-06-10 | 株式会社ハーマン | Gas stove |
| US10009957B2 (en) * | 2016-03-30 | 2018-06-26 | The Markov Corporation | Electronic oven with infrared evaluative control |
| CN107807552B (en) * | 2016-09-08 | 2020-07-10 | 九阳股份有限公司 | Intelligent cooking system |
| CN108153182B (en) * | 2016-12-06 | 2020-07-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking equipment starting and stopping method and device and cooking equipment |
| CN108617043A (en) * | 2016-12-13 | 2018-10-02 | 佛山市顺德区美的电热电器制造有限公司 | The control method and control device and cooking appliance of cooking appliance |
| CN108415310B (en) * | 2017-02-09 | 2022-10-14 | 佛山市顺德区美的电热电器制造有限公司 | Cooking control method and device and cooker |
-
2018
- 2018-12-29 CN CN201811641019.9A patent/CN109581899B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN109581899A (en) | 2019-04-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109581899B (en) | Cooking task execution method and device and storage medium | |
| CN109683529A (en) | A kind of cooking control method, device and cooking equipment | |
| CN110647058B (en) | Cooking control method and device, cooking equipment and storage medium | |
| CN106773859A (en) | A kind of intelligent cooking control method | |
| CN110706131A (en) | Method and device for creating electronic menu, electronic equipment and storage medium | |
| CN110119168A (en) | Temprature control method, cooking apparatus and the computer storage medium of cooking apparatus | |
| CN109602268B (en) | Cooking parameter adjusting method and heating equipment | |
| CN106547241A (en) | A kind of method and cooker for realizing cooking information process | |
| CN112401636A (en) | Electric cooker heating control method and device | |
| CN111035261A (en) | Cooking control method, device and equipment | |
| CN109799761B (en) | Method and device for determining menu execution equipment and storage medium | |
| CN107703780A (en) | Control method, device and system of cooking appliance | |
| KR102448745B1 (en) | Cooking utensil control method and apparatus, storage medium and cooking utensil | |
| CN110974036A (en) | Cooking control method and device | |
| CN110706130A (en) | Menu generation method and menu creation equipment | |
| CN112383454B (en) | Data processing and executing method and equipment | |
| CN109656218A (en) | A kind of cooking methods and intelligent cooking equipment | |
| CN111722542A (en) | Recipe adjusting method, terminal, server and computer storage medium | |
| CN111990902A (en) | Cooking control method and device, electronic equipment and storage medium | |
| CN111103815A (en) | Method and device for making menu | |
| CN110866844A (en) | Menu execution method and device, storage medium and computer equipment | |
| CN110989409A (en) | Dish cooking method and device and storage medium | |
| CN109464028A (en) | Electrical equipment and its control method and device | |
| CN112120524B (en) | Cooking appliance, heating control method and heating control device | |
| CN109799736B (en) | Execution method of batching control flow and batching machine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |