CN109619965A - A kind of cooking methods and cooking equipment - Google Patents
A kind of cooking methods and cooking equipment Download PDFInfo
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- CN109619965A CN109619965A CN201811636080.4A CN201811636080A CN109619965A CN 109619965 A CN109619965 A CN 109619965A CN 201811636080 A CN201811636080 A CN 201811636080A CN 109619965 A CN109619965 A CN 109619965A
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- Prior art keywords
- cooked
- food materials
- attribute information
- culinary art
- art parameter
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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
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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
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- Food Science & Technology (AREA)
- Electric Ovens (AREA)
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Abstract
The invention discloses a kind of cooking methods and cooking equipments, for the attribute information adjustment culinary art parameter according to culinary art food materials itself, to meet the culinary art demand of food materials as far as possible.Cooking methods therein include: the attribute information for obtaining food materials to be cooked, wherein the attribute information is used to indicate the quantity and/or weight of the food materials to be cooked；According to the corresponding relationship of the attribute information and attribute information and culinary art parameter, current culinary art parameter is adjusted；Wherein, the culinary art parameter includes stirring number and/or stirring frequency；The food materials to be cooked are cooked based on culinary art parameter adjusted.
Description
Technical field
The present invention relates to field of cooking techniques, in particular to a kind of cooking methods and cooking equipment.
Background technique
Cooking equipment can cook food materials according to the culinary art mode being arranged in culinary art task, and culinary art mode is usually fixedly installed
Corresponding culinary art parameter, regardless of cooking equipment places how many food materials, or to place which kind of food materials all be according to culinary art mode pair
The culinary art parameter answered is cooked.Inevitably food materials excessively cook (food to cooking equipment during the cooking process in this way
Material is cooked too soft) or the deficient culinary art (food materials are cooked harder) of food materials, the culinary art demand of food materials cannot be better meet.
Summary of the invention
The embodiment of the present invention provides a kind of cooking methods and cooking equipment, for the attribute information according to culinary art food materials itself
Adjustment culinary art parameter, to meet the culinary art demand of food materials as far as possible.
In a first aspect, providing a kind of cooking methods, which includes:
Obtain the attribute information of food materials to be cooked, wherein the attribute information is used to indicate the number of the food materials to be cooked
Amount and/or weight；
According to the corresponding relationship of the attribute information and attribute information and culinary art parameter, current culinary art parameter is adjusted
It is whole；Wherein, the culinary art parameter includes stirring number and/or stirring frequency；
The food materials to be cooked are cooked based on culinary art parameter adjusted.
The embodiment of the present invention can be believed during cooking to food materials according to the attribute of food materials to be cooked itself
Breath, such as the quantity and/or weight of food materials adjust culinary art parameter in real time, to meet the culinary art demand of food materials as far as possible, compared to existing
Have for the culinary art parameter in technology using fixed setting, can preferably meet the culinary art demand of food materials.
Optionally, the attribute information of food materials to be cooked is obtained, comprising:
According to the form of the food materials to be cooked, the attribute information of the food materials to be cooked is obtained.
Optionally, the attribute information of food materials to be cooked is obtained, comprising:
Obtain the corresponding Cookbooks of the food materials to be cooked, wherein the Cookbooks indicate the food materials to be cooked
Attribute information；
The attribute information of the food materials to be cooked is obtained from the Cookbooks.
Optionally, the attribute information of food materials to be cooked is obtained, comprising:
Pressure distributed intelligence according to the food materials to be cooked to the cooking equipment obtains the category of the food materials to be cooked
Property information, wherein the pressure distributed intelligence is used to indicate food materials to be cooked to the density of the pressure spot of cooking equipment.
Optionally, the pressure distributed intelligence according to the food materials to be cooked to the cooking equipment obtains described to be cooked
The attribute information of food materials, comprising:
If the quantity for obtaining the food materials to be cooked is determined according to the pressure distributed intelligence, according to pressure distributed intelligence
Obtain the volume of the culinary art food materials；
Obtain the weight of the food materials to be cooked；
According to the quantity, the volume and the weight, the attribute information of the food materials to be cooked is obtained.
The embodiment of the present invention considers the form of culinary art food materials itself, such as blocky or granular etc. difference, may selection
Different attribute informations adjusts culinary art parameter, culinary art effect also all differences, above provide three kinds of optional embodiments,
The suitable attribute information of selection in the form of according to culinary art food materials itself, with relatively accurately parameter is cooked in adjustment as far as possible, so that
Cook better effect.
Optionally, according to the corresponding relationship of the attribute information and attribute information and culinary art parameter, to current culinary art ginseng
Number is adjusted, comprising:
Export the first prompt information, wherein first prompt information is for prompting selection adjustment modes, the adjustment mould
Formula includes coarse mode and fine mode, the coarse mode instruction according to attribute information and the mapping table of culinary art parameter into
Row adjustment, the fine mode instruction are adjusted according to attribute information and the corresponding relationship curve of culinary art parameter；
If receiving the adjustment instruction of input within a preset period of time, according to the adjustment modes of adjustment instruction instruction
The current culinary art parameter is adjusted；
Otherwise, the current culinary art parameter is adjusted according to fine mode.
The embodiment of the invention provides the culinary art possible two kinds of adjustment modes of parameter, and one of which is coarse adjustment, and another kind is
Accurate adjustment, user can voluntarily select adjustment mode, while to guarantee to cook effect as far as possible, meet the actual demand of user.
Optionally, the adjustment instruction indicates coarse mode, according to the adjustment modes of adjustment instruction instruction to described
Current culinary art parameter is adjusted, comprising:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are different
It causes, it is determined that the difference the smallest first in the corresponding relationship between the value of the attribute information of the food materials to be cooked belongs to
Property information；
The current culinary art parameter is adjusted according to first attribute information.
Optionally, according to the corresponding relationship of the attribute information and attribute information and culinary art parameter, to current culinary art ginseng
Number is adjusted, comprising:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are different
It causes, then currently cooks parameter according to the first coefficient adjustment；
Wherein, first coefficient is the value of the attribute information in the corresponding relationship and the category of the food materials to be cooked
Ratio between the value of property information.
Optionally, according to the corresponding relationship of the attribute information and attribute information and culinary art parameter, to current culinary art ginseng
Number is adjusted, comprising:
According to the form of the food materials to be cooked, the current culinary art parameter for needing to adjust is determined；
According to the attribute information and the corresponding relationship, determining current culinary art parameter is adjusted.
The embodiment of the present invention is regular in the adjustment of the culinary art parameter of setting, such as the attribute information and culinary art ginseng of culinary art food materials
On the basis of several corresponding relationships, the adjustable strategies of culinary art parameter can also be further set, above-mentioned three kinds optional modes exist
Different adjustable strategies are further provided on the basis of adjustment rule, to improve the Adjustment precision of culinary art parameter as far as possible, are guaranteed
Cook effect.
Second aspect, the embodiment of the invention provides a kind of cooking equipment, which includes:
Acquiring unit, for obtaining the attribute information of food materials to be cooked, wherein the attribute information be used to indicate it is described to
Cook the quantity and/or weight of food materials；
Adjustment unit, for the corresponding relationship according to the attribute information and attribute information and culinary art parameter, to current
Culinary art parameter is adjusted；Wherein, the culinary art parameter includes stirring number and/or stirring frequency；
Unit is cooked, for cooking based on culinary art parameter adjusted to the food materials to be cooked.
Optionally, the acquiring unit is specifically used for:
According to the form of the food materials to be cooked, the attribute information of the food materials to be cooked is obtained.
Optionally, the acquiring unit is specifically used for:
Obtain the corresponding Cookbooks of the food materials to be cooked, wherein the Cookbooks indicate the food materials to be cooked
Attribute information；
The attribute information of the food materials to be cooked is obtained from the Cookbooks.
Optionally, the acquiring unit is specifically used for:
Pressure distributed intelligence according to the food materials to be cooked to the cooking equipment obtains the category of the food materials to be cooked
Property information, wherein the pressure distributed intelligence is used to indicate food materials to be cooked to the density of the pressure spot of cooking equipment.
Optionally, the acquiring unit is specifically used for:
If determining the quantity for obtaining the food materials to be cooked according to the pressure distributed intelligence, the culinary art food materials are obtained
Volume；
Obtain the weight of the food materials to be cooked；
According to the quantity, the volume and the weight, the attribute information of the food materials to be cooked is obtained.
Optionally, the adjustment unit is specifically used for:
Export the first prompt information, wherein first prompt information is for prompting selection adjustment modes, the adjustment mould
Formula includes coarse mode and fine mode, the coarse mode instruction according to attribute information and the mapping table of culinary art parameter into
Row adjustment, the fine mode instruction are adjusted according to attribute information and the corresponding relationship curve of culinary art parameter；
If receiving the adjustment instruction of input within a preset period of time, according to the adjustment modes of adjustment instruction instruction
The current culinary art parameter is adjusted；
Otherwise, the current culinary art parameter is adjusted according to fine mode.
Optionally, the adjustment unit is specifically used for:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are different
It causes, it is determined that the difference the smallest first in the corresponding relationship between the value of the attribute information of the food materials to be cooked belongs to
Property information；
The current culinary art parameter is adjusted according to first attribute information.
Optionally, the adjustment unit is specifically used for:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are different
It causes, then currently cooks parameter according to the first coefficient adjustment；
Wherein, first coefficient is the value of the attribute information in the corresponding relationship and the category of the food materials to be cooked
Ratio between the value of property information.
Optionally, the adjustment unit is specifically used for:
According to the form of the food materials to be cooked, the current culinary art parameter for needing to adjust is determined；
According to the attribute information and the corresponding relationship, determining current culinary art parameter is adjusted.
Cooking equipment provided in an embodiment of the present invention is corresponding with above-mentioned cooking methods, and technical effect refers to above-mentioned cook
The technical effect for method of preparing food, which is not described herein again.
The third aspect provides a kind of cooking equipment, which includes:
At least one processor, and
The memory being connect at least one described processor；
Wherein, the memory is stored with the instruction that can be executed by least one described processor, described at least one
It manages device and realizes such as the described in any item methods of first aspect by executing the instruction of the memory storage.
Cooking equipment provided in an embodiment of the present invention is corresponding with above-mentioned cooking methods, and technical effect refers to above-mentioned cook
The technical effect for method of preparing food, which is not described herein again.
Fourth aspect provides a kind of computer storage medium, is stored thereon with computer program, the computer program quilt
Such as first aspect described in any item methods are realized when processor executes.
The embodiment of the present invention can be believed during cooking to food materials according to the attribute of food materials to be cooked itself
Breath, such as the quantity and/or weight of food materials adjust culinary art parameter in real time, compared to the culinary art demand to meet food materials as far as possible, phase
For the culinary art parameter in the prior art using fixed setting, it can preferably meet the culinary art demand of food materials.
Detailed description of the invention
Fig. 1 is the flow diagram of cooking methods provided in an embodiment of the present invention；
Fig. 2 is a kind of structural schematic diagram of cooking equipment provided in an embodiment of the present invention；
Fig. 3 is a kind of structural schematic diagram of cooking equipment provided in an embodiment of the present invention.
Specific embodiment
To make the objectives, technical solutions, and advantages of the present invention clearer, below in conjunction in the embodiment of the present invention
Attached drawing, technical scheme in the embodiment of the invention is clearly and completely described.
Food materials are cooked using the culinary art parameter of fixed setting in the prior art, culinary art effect is poor.In consideration of it, of the invention
Embodiment provides a kind of new cooking methods, in the method, according to the attribute information of food materials to be cooked itself, such as food materials
Quantity and/or weight adjust in real time culinary art parameter more flexibly can preferably meet the culinary art demand of food materials.
Technical solution provided in an embodiment of the present invention is introduced with reference to the accompanying drawings of the specification.
Referring to Figure 1, the embodiment of the invention provides a kind of cooking methods, which can be held by cooking equipment
Row, the detailed process of the cooking methods are described as follows.
S101, the attribute information for obtaining food materials to be cooked, wherein attribute information is used to indicate the quantity of food materials to be cooked
And/or weight.
Culinary art parameter is adjusted flexibly in purport of the embodiment of the present invention during the cooking process, preferably to meet the culinary art need of food materials
It asks.In possible embodiment, the embodiment of the present invention can be according to the attribute information of food materials to be cooked, such as food materials to be cooked
Parameter, such as culinary art power, stirring number, stirring frequency etc. are cooked in the adjustment such as quantity, weight.
Specifically, the embodiment of the present invention obtains the attribute information of food materials to be cooked first, according to food materials to be cooked itself
Form etc. when type, culinary art, different types of food materials to be cooked, different shape food materials to be cooked attribute information also
Implementation of the present invention is described below then the acquisition modes of the corresponding attribute information for obtaining food materials to be cooked are also different in difference
Following several possible acquisition modes of the attribute information of food materials to be cooked are obtained in example:
The first acquisition modes: the corresponding Cookbooks of food materials to be cooked are obtained, wherein Cookbooks indicate food to be cooked
The attribute information of material.
The instruction that food materials to be cooked are based on Cookbooks is launched into cooking equipment, usual Cookbooks instruction
The requirement of the dosage of food materials to be cooked.In this case, the available food to be cooked of cooking equipment in the embodiment of the present invention
The corresponding Cookbooks of material, to obtain the attribute information of the food materials to be cooked indicated in Cookbooks.Wherein, Cookbooks can
Can be user input Cookbooks, it is also possible to user based on multiple Cookbooks that cooking equipment provides it is selected some
Cookbooks.
For example, Cookbooks are " tomato scrambled eggs ", the number of the food materials to be cooked such as tomato indicated in the Cookbooks
Amount is 2, and the quantity of egg is 5, then the embodiment of the present invention can read the attribute information indicated in Cookbooks, is determined
The attribute information for the food materials to be cooked to be obtained is quantity, such as the attribute information (quantity) of tomato is 2, the attribute letter of egg
Ceasing (quantity) is 5.In another example Cookbooks are " cooking rices ", the food materials to be cooked such as rice indicated in the Cookbooks
Weight is 400g, and the embodiment of the present invention can read the attribute information indicated in Cookbooks at this time, determine to be obtained to
The attribute information for cooking food materials is weight, such as the attribute information (weight) of rice is 400g.The direct basis of the embodiment of the present invention
Cookbooks obtain the attribute information of food materials to be cooked, alleviate the burden of cooking equipment.
Second of acquisition modes: according to the form of food materials to be cooked, the attribute information of food materials to be cooked is obtained.
Food materials to be cooked may be presented in the form of different during the cooking process, and the embodiment of the present invention can be according to be cooked
The form of food materials obtains which kind of attribute information of food materials to be cooked to determine, and then obtains determining attribute information.Such as it cooks
Food materials are corns, then during the cooking process, corn may be presented in the form of corn ear, it is also possible to which the form with niblet is in
It is existing.And if it is being presented in the form of niblet, then the quantity for obtaining niblet is obviously more difficult, can then determine at this time
The weight of food materials to be cooked, that is, the total weight of niblet are obtained, is apparently more easy compared to the quantity for obtaining niblet.
In possible embodiment, cooking equipment is provided with weighing sensor, if it is determined that obtain the weight of food materials to be cooked, then it can be with
Start the weighing sensor of setting, to obtain the weight of food materials to be cooked.
And if food materials corn to be cooked is to be presented in the form of corn ear, or presented in the form of corn section, usually
Corn ear or the negligible amounts of corn section in Cookbooks then determine the quantity for obtaining food materials to be cooked at this time.Possible reality
It applies in mode, camera has can be set in cooking equipment, acquires the image of food materials to be cooked, the image of acquisition is identified, thus really
The quantity of fixed food materials to be cooked, it is of course also possible to obtain the quantity of food materials to be cooked by other possible modes, the present invention is real
The focus of example is applied not in the quantity for how obtaining food materials to be cooked, is just repeated no more here.The embodiment of the present invention arrives dispensing
Food materials to be cooked in cooking equipment are identified, then the determination attribute information to be obtained, that is, are existed according to food materials to be cooked
Form when practical culinary art determines the attribute information obtained, more accurately.
The third acquisition modes: the pressure distributed intelligence according to food materials to be cooked to cooking equipment obtains food materials to be cooked
Attribute information.
It, may be right even if the form of food materials to be cooked is consistent when usual food materials to be cooked are placed in cooking equipment preparation culinary art
The attribute information answered also all differences.For example, food materials to be cooked are " potatoes ", in practical cooking process, food materials to be cooked with
Block-like form is presented.And usually blocky corresponding attribute information is quantity, it is contemplated that if quantity is relatively more,
The embodiment of the present invention obtain it is still more difficult when quantity, or obtain quantity accuracy it is lower, then the number based on acquisition
The accuracy of amount adjustment culinary art parameter is relatively low.
Therefore, the embodiment of the present invention can also pressure distributed intelligence with food materials to be cooked to cooking equipment, obtain to be cooked
The attribute information of food materials, it should be noted that pressure distributed intelligence here is used to indicate food materials to be cooked to cooking equipment
The density of pressure spot.In order to make it easy to understand, continue to use above-mentioned example, food materials to be cooked still " potato ", when food materials to be cooked with
The form of potato block is presented, then the stress point that potato block is contacted with cooking equipment at this time is less when potato block is larger, is obtained at this time
Take the quantity of food materials to be cooked relatively reasonable.When potato block is smaller, potato block is contacted with cooking equipment at this time stress point compared with
More, also more uniformly, the weight for obtaining food materials to be cooked at this time is relatively reasonable for stress point distribution.
Specifically, the embodiment of the present invention in advance can rule of thumb or experiment test, obtain food materials to be cooked to culinary art
The corresponding relationship of the attribute information of the pressure distributed intelligence and food materials to be cooked of equipment, to be obtained according to the corresponding relationship determination
Which kind of attribute information the attribute information of the food materials to be cooked taken is.In possible embodiment, the embodiment of the present invention can be according to
Pressure distributed intelligence is divided into multiple ranges, such as first pressure distribution to the influence degree of attribute information by pressure distributed intelligence
Range, second pressure distribution, third Pressure distribution range etc., Pressure distribution range are smaller corresponding indicated wait cook
Food materials of preparing food are more sparse to the density of the pressure spot of cooking equipment, for example, the corresponding density range of first pressure distribution may
For [10%, 20%], the corresponding density range of third Pressure distribution range may be [50%, 60%] etc., here just not one by one
It schematically illustrates.Pressure distribution range is lower, that is, corresponding density is more sparse, then corresponding attribute information is exactly quantity, phase
Instead, Pressure distribution range is higher, that is, corresponding density is more intensive, then corresponding attribute information is exactly weight.Certainly, when
Pressure distribution range is located within the scope of some, and corresponding density is not comparatively not sparse also intensive, then corresponding attribute is believed
Breath, can also be with weight either quantity.
Pressure distributed intelligence and pre-determined pressure of the embodiment of the present invention according to food materials to be cooked to cooking equipment
The corresponding relationship of the attribute information of distributed intelligence and food materials to be cooked determines which kind of category the attribute information for obtaining food materials to be cooked is
Property information.For example, the Pressure distribution range for the pressure distributed intelligence instruction that the embodiment of the present invention determines is that first pressure is distributed model
Enclose, then can determine that attribute information is quantity, and if it is determined that pressure distributed intelligence instruction Pressure distribution range be third
Pressure distribution range can then determine that attribute information is weight.The embodiment of the present invention is based on food materials to be cooked to cooking equipment
Pressure distributed intelligence is consistent with the actual attribute information of food materials to be cooked as far as possible, more accurate.
4th kind of acquisition modes: if the quantity for obtaining food materials to be cooked is determined according to pressure distributed intelligence, according to pressure
Distributed intelligence obtains the volume of culinary art food materials, and obtains the weight of food materials to be cooked, further according to quantity, volume and again
Amount, obtains the attribute information of food materials to be cooked.
The embodiment of the present invention in view of food materials to be cooked specifically culinary art when, volume is also different, different volumes,
Influence for the attribute information of food materials to be cooked is also different.For example, food materials to be cooked are " potato blocks ", biggish potato block phase
The stress point that pressure distributed intelligence indicates for is more sparse, determines that the attribute information obtained is quantity at this time.But if
The volume of potato block is comparatively moderate, i.e., neither big nor small, and attribute information available at this time can be quantity, is also possible to
Weight.In order to obtain accurate attribute information, the embodiment of the present invention is according to pressure distributed intelligence if it is determined that obtaining wait cook
It prepares food the quantity of food materials, then can continue the volume for obtaining culinary art food materials.For example, can be according to the single form of food materials to be cooked
The total quantity of volume and food materials to be cooked determines the total volume of food materials to be cooked.It should be noted that food to be cooked here
The volume of the single form of material generally refers to the rough size of blocky food materials, i.e. bulk, the approximate volume of middle piece or fritter.
The embodiment of the present invention can also further obtain the weight of food materials to be cooked, be then based on quantity, the volume of acquisition
And weight, determine final attribute information.For example, comprehensively considering quantity, volume and weight determines that final attribute information is several
Measure weight or quantity and weight.In a kind of possible embodiment, the embodiment of the present invention can be defaulted preferably
Attribute information is quantity, naturally it is also possible to which default property information is weight or default property information is quantity and weight.It is a kind of
In possible embodiment, the embodiment of the present invention can determine attribute based on the size of the volume of the single form of culinary art food materials
Information is quantity or weight, if small volume, attribute information is weight, and such as fruit volume is larger, then attribute is believed
Breath is quantity, and volume threshold can be set in the embodiment of the present invention in advance, to obtain the volume for working as a form of culinary art food materials
When, it is compared with preset volume threshold, so that it is determined that attribute information is quantity or weight.
The embodiment of the invention provides the acquisition modes of the attribute information of above-mentioned four kinds of food materials to be cooked, possible embodiment party
In formula, the embodiment of the present invention can carry out priority ranking for above-mentioned four kinds of acquisition modes, default obtaining with highest priority
Mode is taken to obtain the attribute information of food materials to be cooked.Alternatively, the embodiment of the present invention can be corresponding for above-mentioned four kinds of acquisition modes
Input interface is set, so that user selects one such acquisition modes to obtain food materials to be cooked by the input interface being arranged
Which kind of acquisition modes attribute information specifically uses, and the embodiment of the present invention is with no restriction.
S102, according to the corresponding relationship of attribute information and attribute information and culinary art parameter, current culinary art parameter is carried out
Adjustment；Wherein, culinary art parameter includes stirring number and/or stirring frequency.
After the embodiment of the present invention obtains the attribute information of food materials to be cooked, it can be believed according to attribute information and attribute
The corresponding relationship of breath and culinary art parameter is adjusted current culinary art parameter, to reach preferably culinary art effect.The present invention is implemented
Culinary art parameter involved in example includes stirring the weight of number, stirring frequency, mixing speed, culinary art power, culinary art duration, flavouring
How at least one of amount etc. introduces the embodiment of the present invention for cooking parameter as stirring number and/or stirring frequency below
According to the corresponding relationship of attribute information and attribute information and culinary art parameter, current culinary art parameter is adjusted.It needs to illustrate
, stirring number may be with the different also differences of culinary art duration, so stirring number refers to stirring total degree here.
The embodiment of the present invention can determine attribute information in advance and cook the corresponding relationship of parameter, in possible embodiment,
The embodiment of the present invention can rule of thumb obtain which the culinary art parameter for influencing to cook effect when attribute information is quantity has,
And according to the corresponding relationship of culinary art effect quantification and the value for cooking parameter.Similarly, the embodiment of the present invention can basis
Experience is obtained when attribute information is weight, which the culinary art parameter for influencing to cook effect has, and determines weight according to culinary art effect
The corresponding relationship of amount and the value of culinary art parameter.Alternatively, the embodiment of the present invention can be with the combination and culinary art of quantification and weight
The corresponding relationship of the value of parameter.
In possible embodiment, the corresponding relationship of the value of attribute information and culinary art parameter that the embodiment of the present invention determines
It can be attribute information and cook the corresponding relationship curve of parameter, be also possible to attribute information and cook the corresponding relationship of parameter
Table.Correspondingly, the adjustment modes of adjustment culinary art parameter, such as coarse mode, accurate adjustment mould can be set in the embodiment of the present invention in advance
Formula, wherein coarse mode instruction is adjusted according to attribute information and the mapping table of culinary art parameter, and fine mode indicates root
It is adjusted according to attribute information and the corresponding relationship curve of culinary art parameter.
Several possible adjustment modes of adjustment culinary art parameter in the embodiment of the present invention are described below:
The first adjustment mode:
The embodiment of the present invention is provided with coarse mode and fine mode, and in order to reach preferably culinary art effect, the present invention is real
Fine mode can be selected with default priority by applying example.Certainly, the embodiment of the present invention can also select coarse mode with default priority.Or
Person, the embodiment of the present invention can also give user right to choose, determine adjustment modes by user, more meet the practical need of user
It asks.
In possible embodiment, the embodiment of the present invention can export the first prompt information, which is used for
Prompt selection adjustment modes.After the embodiment of the present invention exports the first prompt information, if receiving input within a preset period of time
Adjustment instruction, then current culinary art parameter is adjusted according to the adjustment modes of adjustment instruction instruction.And if being default
The adjustment instruction of input is not received by period, it may be considered that selecting which kind of adjustment modes to be ok, at this point, of the invention
Embodiment, which can be defaulted, is adjusted current culinary art parameter according to fine mode.Certainly, the embodiment of the present invention can also be defaulted
It is adjusted according to coarse mode, the embodiment of the present invention does not limit this.
Since fine mode corresponds to attribute information and cooks the corresponding relationship curve of parameter, each attribute information has correspondence
Culinary art parameter, so which is not described herein again.And coarse mode corresponds to attribute information and cooks the mapping table of parameter, example
Such as, attribute information is weight, and culinary art parameter is stirring frequency, the mapping table such as table 1 of attribute information and culinary art parameter.
The mapping table of table 1- attribute information and culinary art parameter
| Weight | Stirring frequency |
| 100g | 20 beats/min |
| 200g | 40 beats/min |
| 300g | 60 beats/min |
If the practical attribute information (weight) obtained of the embodiment of the present invention is 120g, it is clear that the no and attribute in table 1
The corresponding culinary art parameter of information.In consideration of it, the embodiment of the present invention can be adjusted currently by the sub- adjustment mode of following two
Culinary art parameter.
First seed adjustment mode:
The embodiment of the present invention is if it is determined that attribute information in the value and corresponding relationship of the attribute information of food materials to be cooked
Value it is inconsistent, then can determine that the difference in corresponding relationship between the value of the attribute information of food materials to be cooked is the smallest
First attribute information, to adjust current culinary art parameter according to the first attribute information.In order to make it easy to understand, table 1 is continued to use, if this
The practical attribute information (weight) obtained of inventive embodiments is 120g, then can determine that the first attribute information in table 1 is
100g, to be adjusted according to stirring frequency corresponding with 100g i.e. 20 beats/min to current stirring frequency.
Second seed adjustment mode:
The embodiment of the present invention is if it is determined that attribute information in the value and corresponding relationship of the attribute information of food materials to be cooked
Value it is inconsistent, parameter can also currently be cooked according to the first coefficient adjustment.Wherein, the first coefficient is the category in corresponding relationship
Ratio between the value of the attribute information of the value and food materials to be cooked of property information.In order to make it easy to understand, table 1 is continued to use, if
The practical attribute information (weight) obtained of the embodiment of the present invention is 120g, then by taking the attribute information in table 1 is 100g as an example, it can
To determine that the first coefficient is 5/6, then the corresponding stirring frequency of 100g is 20 beats/min, then stirring corresponding with 120g frequency
Rate 20/ (5/6), i.e., 24 beats/min, to be adjusted according to 24 beats/min to current stirring frequency.
Or food materials to be cooked have corresponding Cookbooks, the first coefficient can be acquisition of the embodiment of the present invention
The ratio of the standard number indicated in the actual quantity and Cookbooks of food materials to be cooked, thus the culinary art parameter of food materials to be cooked
It is the product of the culinary art parameter in the first coefficient and Cookbooks.For example, food materials to be cooked are chops, the quantity of food materials to be cooked
It is 20 pieces, accordingly the chop of Cookbooks instruction is 30 pieces, and culinary art parameter is stirring frequency, and stirring frequency is 20 beats/min.
So the first coefficient can be 20/30 i.e. 2/3, determine that culinary art parameter corresponding with the attribute information of food materials to be cooked multiplies for 2/3
With 20, i.e., 13 or 14 beats/min.
Second of adjustment mode:
Present invention determine that can be adjusted according to the coarse mode of default after attribute information, under coarse mode,
It can also be adjusted, specifically be may refer to above-mentioned according to above-mentioned first seed adjustment mode or second seed adjustment mode
Description in the first adjustment mode, which is not described herein again.
There are many culinary art parameters involved in the embodiment of the present invention, and different attribute informations is to the culinary art ginseng in requisition for adjustment
Number may also be different, in order to mitigate the burden of cooking equipment, also for raising regulated efficiency.The embodiment of the present invention is adjusting
When cooking parameter, the current culinary art parameter for needing to adjust can also be determined, to select to close as far as possible according to the form of food materials to be cooked
The culinary art parameter of suitable type is adjusted determining current culinary art parameter further according to attribute information and corresponding relationship.
For example, if food materials to be cooked be it is block-like, preecedence requirement adjustment culinary art parameter can for stirring number,
Number is more, stir-fries more uniform, and culinary art effect is more preferable.And how food materials to be cooked are granular, then preecedence requirement adjustment
Culinary art parameter can be mixing speed, in case stirring is uneven.Certainly, the embodiment of the present invention can also be according to food materials to be cooked
Form is recommended the culinary art parameter preferentially adjusted to user, then is adjusted to the selected culinary art parameter of user.
In embodiments of the present invention, if the attribute information of culinary art parameter not only includes quantity, but also including weight, and according to weight
The value for the culinary art parameter that the corresponding relationship of amount and culinary art parameter determines, determines with according to the corresponding relationship of quantity and culinary art parameter
The value of culinary art parameter may be identical, it is also possible to it is different.At this point, the embodiment of the present invention can comprehensively consider multiple attribute informations
Corresponding culinary art parameter, such as current culinary art parameter is adjusted according to the average value of the corresponding culinary art parameter of multiple attribute informations.
S103, food materials to be cooked are cooked based on culinary art parameter adjusted.
After having adjusted current culinary art parameter in the embodiment of the present invention, based on culinary art parameter adjusted to food to be cooked
Material is cooked, to improve culinary art effect as far as possible.Certain embodiment of the present invention can also obtain in subsequent cooking process
The attribute information of culinary art food materials in cooking process, to adjust current culinary art parameter again according to the attribute information of acquisition, more
Add raising culinary art effect.
In possible embodiment, the embodiment of the present invention cooks food materials to be cooked based on culinary art parameter adjusted
In preset time period later, prompt information can be exported, to prompt the user whether selection adjustment culinary art parameter.If user is defeated
Enter adjustment instruction, then obtain the attribute information of culinary art food materials, and is adjusted according to the attribute information of acquisition.On the contrary, if not having
There is the adjustment instruction for receiving user's input, then continues to cook.
To sum up, the embodiment of the present invention, can be according to the category of food materials to be cooked itself during cooking to food materials
Property information, such as food materials quantity and/or weight adjust in real time culinary art parameter, compared to the culinary art need to meet food materials as far as possible
It asks, compared to the prior art for the middle culinary art parameter using fixed setting, can preferably meet the culinary art demand of food materials.
Equipment provided in an embodiment of the present invention is introduced with reference to the accompanying drawings of the specification.
Fig. 2 is referred to, based on the same inventive concept, one embodiment of the invention provides a kind of cooking equipment, the cooking equipment
Including acquiring unit 201, adjustment unit 202 and culinary art unit 203, wherein acquiring unit 201 is for obtaining food materials to be cooked
Attribute information, wherein attribute information is used to indicate the quantity and/or weight of food materials to be cooked；Adjustment unit 202 is used for according to category
Property information and attribute information and culinary art parameter corresponding relationship, current culinary art parameter is adjusted；Wherein, parameter packet is cooked
Include stirring number and/or stirring frequency；Culinary art unit 203 is used to cook food materials to be cooked based on culinary art parameter adjusted
It prepares food.
Optionally, acquiring unit 201 is specifically used for:
According to the form of food materials to be cooked, the attribute information of food materials to be cooked is obtained.
Optionally, acquiring unit 201 is specifically used for:
Obtain the corresponding Cookbooks of food materials to be cooked, wherein Cookbooks indicate the attribute information of food materials to be cooked；
The attribute information of food materials to be cooked is obtained from Cookbooks.
Optionally, acquiring unit 201 is specifically used for:
Pressure distributed intelligence according to food materials to be cooked to cooking equipment, obtains the attribute information of food materials to be cooked, wherein
Pressure distributed intelligence is used to indicate food materials to be cooked to the density of the pressure spot of cooking equipment.
Optionally, acquiring unit 201 is specifically used for:
If determining the quantity for obtaining food materials to be cooked according to pressure distributed intelligence, is obtained and cooked according to pressure distributed intelligence
The volume of food materials；
Obtain the weight of food materials to be cooked；
According to quantity, volume and weight, the attribute information of food materials to be cooked is obtained.
Optionally, adjustment unit 202 is specifically used for:
Export the first prompt information, wherein for the first prompt information for prompting selection adjustment modes, adjustment modes include thick
Mode transfer formula and fine mode, coarse mode instruction are adjusted according to attribute information and the mapping table of culinary art parameter, accurate adjustment
Mode instruction is adjusted according to attribute information and the corresponding relationship curve of culinary art parameter；
If receiving the adjustment instruction of input within a preset period of time, according to the adjustment modes of adjustment instruction instruction to working as
Preceding culinary art parameter is adjusted；
Otherwise, current culinary art parameter is adjusted according to fine mode.
Optionally, adjustment unit 202 is specifically used for:
If the value of the attribute information in the value and corresponding relationship of the attribute information of food materials to be cooked is inconsistent, it is determined that
The smallest first attribute information of difference in corresponding relationship between the value of the attribute information of food materials to be cooked；
Current culinary art parameter is adjusted according to the first attribute information.
Optionally, adjustment unit 202 is specifically used for:
If the value of the attribute information in the value and corresponding relationship of the attribute information of food materials to be cooked is inconsistent, basis
First coefficient adjustment currently cooks parameter；
Wherein, the first coefficient is the value of the value of the attribute information in corresponding relationship and the attribute information of food materials to be cooked
Between ratio.
Optionally, the adjustment unit 202 is specifically used for:
According to the form of the food materials to be cooked, the current culinary art parameter for needing to adjust is determined；
According to the attribute information and the corresponding relationship, determining current culinary art parameter is adjusted.
Cooking equipment in the embodiment of the present invention can be the equipment such as automatic dish cooking machine, which can be used for executing
Method provided by embodiment shown in FIG. 1.Therefore the function of can be realized about each functional module in the equipment, can refer to
Corresponding description in embodiment shown in FIG. 1, seldom repeats.
Fig. 3 is referred to, based on the same inventive concept, one embodiment of the invention provides a kind of cooking equipment, and cooking equipment can
To be the equipment such as automatic dish cooking machine, which may include: at least one processor 301, and processor 301 is deposited for executing
The step of cooking methods as shown in Figure 1 provided in an embodiment of the present invention are realized when the computer program stored in reservoir.
Optionally, processor 301 specifically can be central processing unit, application-specific integrated circuit (English:
Application Specific Integrated Circuit, referred to as: ASIC), it can be one or more for controlling journey
The integrated circuit that sequence executes.
Optionally, which further includes the memory 302 connecting at least one processor, and memory 302 can be with
Including read-only memory (English: Read Only Memory, abbreviation: ROM), random access memory (English: Random
Access Memory, referred to as: RAM) and magnetic disk storage.The number required when being run for storage processor 301 of memory 302
According to being stored with the instruction that can be executed by least one processor 301, at least one processor 301 is by executing memory 302
The instruction of storage executes method as shown in Figure 1.Wherein, the quantity of memory 302 is one or more.Wherein, memory
302 show together in Fig. 3, but it is understood that memory 302 is not essential functional module, therefore with void in Fig. 3
Line is shown.
Wherein, entity device corresponding to acquiring unit 201, adjustment unit 202 and culinary art unit 203 may each be aforementioned
Processor 301.The cooking equipment can be used for executing method provided by embodiment shown in FIG. 1.Therefore about the equipment
In the function that can be realized of each functional module, can refer to the corresponding description in embodiment shown in FIG. 1, seldom repeat.
The embodiment of the present invention also provides a kind of computer storage medium, wherein computer storage medium is stored with computer
Instruction, when computer instruction is run on computers, so that computer executes as the method for figure 1.
It is apparent to those skilled in the art that for convenience and simplicity of description, only with above-mentioned each function
The division progress of module can according to need and for example, in practical application by above-mentioned function distribution by different function moulds
Block is completed, i.e., the internal structure of device is divided into different functional modules, to complete all or part of function described above
Energy.The specific work process of the system, apparatus, and unit of foregoing description, can be with reference to corresponding in preceding method embodiment
Journey, details are not described herein.
In several embodiments provided by the present invention, it should be understood that disclosed device and method can pass through it
Its mode is realized.For example, the apparatus embodiments described above are merely exemplary, for example, the module or unit
It divides, only a kind of logical function partition, there may be another division manner in actual implementation, such as multiple units or components
It can be combined or can be integrated into another system, or some features can be ignored or not executed.Another point, it is shown or
The mutual coupling, direct-coupling or communication connection discussed can be through some interfaces, the indirect coupling of device or unit
It closes or communicates to connect, can be electrical property, mechanical or other forms.
The unit as illustrated by the separation member may or may not be physically separated, aobvious as unit
The component shown may or may not be physical unit, it can and it is in one place, or may be distributed over multiple
In network unit.It can select some or all of unit therein according to the actual needs to realize the mesh of this embodiment scheme
's.
It, can also be in addition, each functional unit in each embodiment of the application can integrate in one processing unit
It is that each unit physically exists alone, can also be integrated in one unit with two or more units.Above-mentioned integrated list
Member both can take the form of hardware realization, can also realize in the form of software functional units.
If the integrated unit is realized in the form of SFU software functional unit and sells or use as independent product
When, it can store in a computer readable storage medium.Based on this understanding, the technical solution of the application is substantially
The all or part of the part that contributes to existing technology or the technical solution can be in the form of software products in other words
It embodies, which is stored in a storage medium, including some instructions are used so that a computer
It is each that equipment (can be personal computer, server or the network equipment etc.) or processor (processor) execute the application
The all or part of the steps of embodiment the method.And storage medium above-mentioned includes: general serial bus USB
(Universal Serial Bus flash disk), mobile hard disk, read-only memory (Read-Only Memory, ROM),
Random access memory (Random Access Memory, RAM), magnetic or disk etc. be various to can store program code
Medium.
Obviously, various changes and modifications can be made to the invention without departing from essence of the invention by those skilled in the art
Mind and range.In this way, if these modifications and changes of the present invention belongs to the range of the claims in the present invention and its equivalent technologies
Within, then the present invention is also intended to include these modifications and variations.
Claims (12)
1. a kind of cooking methods characterized by comprising
Obtain the attribute information of food materials to be cooked, wherein the attribute information be used to indicate the food materials to be cooked quantity and/
Or weight；
According to the corresponding relationship of the attribute information and attribute information and culinary art parameter, current culinary art parameter is adjusted；
Wherein, the culinary art parameter includes stirring number and/or stirring frequency；
The food materials to be cooked are cooked based on culinary art parameter adjusted.
2. the method as described in claim 1, which is characterized in that obtain the attribute information of food materials to be cooked, comprising:
According to the form of the food materials to be cooked, the attribute information of the food materials to be cooked is obtained.
3. the method as described in claim 1, which is characterized in that obtain the attribute information of food materials to be cooked, comprising:
Obtain the corresponding Cookbooks of the food materials to be cooked, wherein the Cookbooks indicate the category of the food materials to be cooked
Property information；
The attribute information of the food materials to be cooked is obtained from the Cookbooks.
4. the method as described in claim 1, which is characterized in that obtain the attribute information of food materials to be cooked, comprising:
Pressure distributed intelligence according to the food materials to be cooked to the cooking equipment obtains the attribute letter of the food materials to be cooked
Breath, wherein the pressure distributed intelligence is used to indicate food materials to be cooked to the density of the pressure spot of cooking equipment.
5. method as claimed in claim 4, which is characterized in that according to the food materials to be cooked to the pressure of the cooking equipment
Distributed intelligence obtains the attribute information of the food materials to be cooked, comprising:
If the quantity for obtaining the food materials to be cooked is determined according to the pressure distributed intelligence, according to the pressure distributed intelligence
Obtain the volume of the culinary art food materials；
Obtain the weight of the food materials to be cooked；
According to the quantity, the volume and the weight, the attribute information of the food materials to be cooked is obtained.
6. method a method as claimed in any one of claims 1 to 5, which is characterized in that according to the attribute information and attribute information with cook
The corresponding relationship for parameter of preparing food is adjusted current culinary art parameter, comprising:
Export the first prompt information, wherein first prompt information is for prompting selection adjustment modes, the adjustment modes packet
Coarse mode and fine mode are included, the coarse mode instruction is adjusted according to attribute information and the mapping table of culinary art parameter
Whole, the fine mode instruction is adjusted according to attribute information and the corresponding relationship curve of culinary art parameter；
If receiving the adjustment instruction of input within a preset period of time, according to the adjustment modes of adjustment instruction instruction to institute
Current culinary art parameter is stated to be adjusted；
Otherwise, the current culinary art parameter is adjusted according to fine mode.
7. method as claimed in claim 6, which is characterized in that the adjustment instruction indicates coarse mode, according to the adjustment
The adjustment modes of instruction instruction are adjusted the current culinary art parameter, comprising:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are inconsistent,
Determine the smallest first attribute letter of difference in the corresponding relationship between the value of the attribute information of the food materials to be cooked
Breath；
The current culinary art parameter is adjusted according to first attribute information.
8. method a method as claimed in any one of claims 1 to 5, which is characterized in that according to the attribute information and attribute information with cook
The corresponding relationship for parameter of preparing food is adjusted current culinary art parameter, comprising:
If the value of the attribute information of the food materials to be cooked and the value of the attribute information in the corresponding relationship are inconsistent,
Parameter is currently cooked according to the first coefficient adjustment；
Wherein, first coefficient is that the value of the attribute information in the corresponding relationship and the attribute of the food materials to be cooked are believed
Ratio between the value of breath.
9. method a method as claimed in any one of claims 1 to 5, which is characterized in that according to the attribute information and attribute information with cook
The corresponding relationship for parameter of preparing food is adjusted current culinary art parameter, comprising:
According to the form of the food materials to be cooked, the current culinary art parameter for needing to adjust is determined；
According to the attribute information and the corresponding relationship, determining current culinary art parameter is adjusted.
10. a kind of cooking equipment characterized by comprising
Acquiring unit, for obtaining the attribute information of food materials to be cooked, wherein the attribute information is used to indicate described to be cooked
The quantity and/or weight of food materials；
Adjustment unit, for the corresponding relationship according to the attribute information and attribute information and culinary art parameter, to current culinary art
Parameter is adjusted；Wherein, the culinary art parameter includes stirring number and/or stirring frequency；
Unit is cooked, for cooking based on culinary art parameter adjusted to the food materials to be cooked.
11. a kind of cooking equipment characterized by comprising
At least one processor, and
The memory being connect at least one described processor；
Wherein, the memory is stored with the instruction that can be executed by least one described processor, at least one described processor
Such as the described in any item methods of claim 1-9 are realized in instruction by executing the memory storage.
12. a kind of computer storage medium, is stored thereon with computer program, which is characterized in that the computer program is located
It manages when device executes and realizes such as the described in any item methods of claim 1-9.
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