CN110037564B - Rice cooking control method and device, storage medium and cooking equipment - Google Patents

Rice cooking control method and device, storage medium and cooking equipment Download PDF

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CN110037564B
CN110037564B CN201910405830.5A CN201910405830A CN110037564B CN 110037564 B CN110037564 B CN 110037564B CN 201910405830 A CN201910405830 A CN 201910405830A CN 110037564 B CN110037564 B CN 110037564B
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cooking
rice
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cooked
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CN110037564A (en
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孔进喜
王江南
陈翀
文雅
魏文应
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Gree Electric Appliances Inc of Zhuhai
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Gree Electric Appliances Inc of Zhuhai
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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
    • 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
    • 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
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
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Abstract

The application relates to a rice cooking control method and device, a storage medium and cooking equipment. The method comprises the following steps: acquiring actual parameter values of preset type characteristic parameters of rice to be cooked, wherein the preset type characteristic parameters comprise at least one of length, width, chroma and processing precision; acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value; and according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process. By adopting the method, the hardness and the viscosity of the rice to be cooked with different characteristics can be adjusted in a targeted manner, so that the cooking performance of the cooking equipment is improved.

Description

Rice cooking control method and device, storage medium and cooking equipment
Technical Field
The application relates to the technical field of household appliances, in particular to a rice cooking control method and device, a storage medium and cooking equipment.
Background
Along with the intelligent development of electric appliances, the electric cooker is more and more intelligent in use. Most of the electric cookers used at present can control the heating power of the heating body according to set cooking parameters or cooking curves, thereby realizing automatic cooking control.
The rice is generally classified into a plurality of rice types, for example, rice is classified into long-grain rice and short-grain rice according to the length and width of the rice grains. At present, some electric cookers can perform classified cooking according to the rice type selected by a user key, for example, if the user key selects long rice, the electric cooker performs cooking control according to the cooking curve of the long rice. However, the characteristics of rice grains of the same rice species are not completely the same, and thus the temperature, time, etc. required for cooking are not the same; for example, long-grain rice also includes a plurality of rice grains of different lengths or widths, and short-grain rice also includes a plurality of rice grains of different lengths or widths. Therefore, when cooking is performed according to rice types, some rice is soft and sticky after cooking and some rice is dry and hard after cooking, which may cause poor cooking performance due to different characteristics of rice and different application degrees of cooking procedures.
Disclosure of Invention
In view of the above, it is necessary to provide a rice cooking control method, device, storage medium and cooking apparatus capable of improving cooking performance in view of the technical problem of poor cooking performance.
A rice cooking control method, the method comprising:
acquiring actual parameter values of preset type characteristic parameters of rice to be cooked, wherein the preset type characteristic parameters comprise at least one of length, width, chroma and processing precision;
acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value;
and according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
A rice cooking control device comprising a memory and a processor, the memory storing a computer program, the processor implementing the following steps when executing the computer program:
acquiring actual parameter values of preset type characteristic parameters of rice to be cooked, wherein the preset type characteristic parameters comprise at least one of length, width, chroma and processing precision;
acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value;
and according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
A computer-readable storage medium, on which a computer program is stored which, when executed by a processor, carries out the steps of:
acquiring actual parameter values of preset type characteristic parameters of rice to be cooked, wherein the preset type characteristic parameters comprise at least one of length, width, chroma and processing precision;
acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value;
and according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
The utility model provides a cooking equipment, includes the pot body, heating member and aforementioned rice culinary art controlling means, the heating member with rice culinary art controlling means set up in the pot body, just the heating member is connected rice culinary art controlling means.
According to the rice cooking control method, the device, the storage medium and the cooking equipment, after the actual parameter value of the preset type characteristic parameter of the rice to be cooked is obtained, the actual cooking control information corresponding to the rice to be cooked is obtained according to the actual parameter value, and then the heating power of the heating body in the cooking process is adjusted according to the actual cooking control information, so that the heating effect of the heating body on the rice to be cooked is adjusted. Therefore, the actual cooking control information for controlling cooking is determined according to the actual parameter value of the preset characteristic parameter type of the rice to be cooked, the characteristics of the rice to be cooked can be quantized, the cooking effect can be adjusted based on the quantized characteristics, the hardness and the viscosity of the cooked rice to be cooked with different characteristics can be adjusted in a targeted manner, and the cooking performance of the cooking equipment is improved.
Drawings
FIG. 1 is a schematic flow chart of a rice cooking control method according to an embodiment;
FIG. 2 is a schematic flow chart of a rice cooking control method according to another embodiment;
FIG. 3 is a schematic flow chart of a rice cooking control method according to still another embodiment;
fig. 4 is a schematic diagram of a specific process of receiving an actual parameter value of a preset type characteristic parameter sent by a terminal to obtain an actual parameter value of a preset type characteristic parameter of rice to be cooked in one embodiment;
FIG. 5 is a schematic illustration of a cooking curve of rice;
fig. 6 is a schematic view of a specific process of adjusting the preset reference cooking control information according to the actual parameter value and the preset reference value of the preset type characteristic parameter to obtain the actual cooking control information of the rice to be cooked in one embodiment;
FIG. 7 is a flowchart of a corresponding cooking control process when a camera of a mobile phone captures an image;
FIG. 8 is a flow chart of the corresponding cooking control work when the camera arranged on the electric cooker shoots the image;
fig. 9 is an internal structural view of a rice cooking control apparatus in one embodiment.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.
In one embodiment, as shown in fig. 1, a rice cooking control method is provided, which can be applied to a main control module of a cooking device, for example, the cooking device can be an electric cooker. The application of the method to the main control module is taken as an example for explanation, and the method comprises the following steps:
s110: and acquiring actual parameter values of the preset type characteristic parameters of the rice to be cooked.
The actual parameter value of the preset type characteristic parameter is a parameter value corresponding to the preset type characteristic parameter of the rice to be cooked. The preset type characteristic parameters comprise at least one of length, width, chroma and processing precision, and each type corresponds to one parameter type; correspondingly, the actual parameter value of the preset type characteristic parameter of the rice to be cooked comprises at least one of a length value, a width value, a chromatic value and a processing precision value. Specifically, the main control module may receive an actual parameter value sent by an external terminal, or the main control module may obtain the actual parameter value through data processing.
S130: and acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value.
The cooking control generally controls a heating body, and the cooking control is completed by controlling the heating power of the heating body in each cooking stage of the cooking process to adjust the cooking temperature and simultaneously controlling the cooking time of each cooking stage.
Wherein the cooking control information is information required for cooking control; correspondingly, the actual cooking control information is cooking control information for cooking the rice to be cooked. Specifically, the actual cooking control information may be any one of a cooking parameter and a cooking curve; the cooking curve may be a curve in which a cooking temperature and a cooking time of the cooking stage are respectively an abscissa and an ordinate, and the cooking parameter may be a coordinate parameter value in the cooking curve.
S150: and according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
Specifically, the heating body and the main control module are arranged on one cooking device. The main control module can determine the heating power of the heating body corresponding to the cooking control information, and the main control module adjusts the heating power of the heating body in the cooking process by taking the heating power of the heating body corresponding to the cooking control information as a target, so that the cooking control is realized. The actual cooking control information is the cooking control information obtained based on the actual parameter value of the preset type characteristic parameter of the rice to be cooked, namely, the cooking control information determined aiming at the characteristic of the rice to be cooked; then, for rice with different characteristics, the actual cooking control information can be different, namely, the cooking effect is different if the cooking control information referred by the cooking control of the main control module is different; therefore, the main control module is used for carrying out targeted cooking control based on the characteristics of the rice to be cooked.
According to the rice cooking control method, after the actual parameter value of the preset type characteristic parameter of the rice to be cooked is obtained, the actual cooking control information corresponding to the rice to be cooked is obtained according to the actual parameter value, and then the heating power of the heating body in the cooking process is adjusted according to the actual cooking control information so as to adjust the heating effect of the heating body on the rice to be cooked. Therefore, the actual cooking control information for controlling cooking is determined according to the actual parameter value of the preset characteristic parameter type of the rice to be cooked, the characteristics of the rice to be cooked can be quantized, the cooking effect can be adjusted based on the quantized characteristics, the hardness and the viscosity of the cooked rice to be cooked with different characteristics can be adjusted in a targeted manner, and the cooking performance of the cooking equipment is improved.
In one embodiment, referring to fig. 2, step S110 includes step S111 and step S112.
S111: and receiving an image which is shot by the image shooting device and sent by the rice to be cooked.
The image shooting device shoots the rice to be cooked, and can shoot a part of randomly selected rice in all the rice to be cooked which is needed to be used for cooking the once cooked rice. Specifically, the image capturing device may be a device disposed on the cooking apparatus where the main control module is located; the image capturing device may also be a device disposed on other equipment than the cooking equipment, for example, a camera on a mobile terminal.
S112: and performing characteristic analysis on the image to obtain an actual parameter value of the preset type characteristic parameter of the rice to be cooked.
Specifically, the main control module performs feature analysis on the image to obtain at least one of a length value, a width value, a chromatic value and a processing precision value. Specifically, the main control module may perform feature analysis on the image by using a CNN (Convolutional Neural Network) algorithm, for example, pre-establish a Convolutional Neural Network model, train the Convolutional Neural Network model, and obtain a trained model in which an image of rice is used as an input and a parameter value of a feature parameter is used as an output; and inputting the image of the rice to be cooked into the trained model, and obtaining the output of the trained model to obtain the actual parameter value of the preset type characteristic parameter. Specifically, a plurality of trained models may be adopted, and each trained model may be used to analyze the parameter value of a corresponding one of the preset types of feature parameters.
Through the steps of S111 and S112, the image of the rice to be cooked is received and processed by self to obtain the actual parameter value, so that automatic analysis can be realized, and the processing is convenient.
In yet another embodiment, referring to fig. 3, step S110 includes step S114: and receiving the actual parameter value of the preset type characteristic parameter sent by the terminal to obtain the actual parameter value of the preset type characteristic parameter of the rice to be cooked.
Specifically, the terminal can obtain an image obtained by shooting rice to be cooked, and perform characteristic analysis on the image to obtain an actual parameter value of a preset type of characteristic parameter. The specific implementation manner of the terminal performing the feature analysis on the image to obtain the actual parameter value of the preset type of feature parameter may be the same as the specific implementation manner of step S112, and is not described herein again. The actual parameter value of the preset type characteristic parameter of the rice to be cooked is obtained by directly receiving the actual parameter value of the preset type characteristic parameter sent by the terminal, and the operation is simple and convenient. For example, the terminal may be a user terminal, or may also be a server, that is, the main control module receives an actual parameter value of the preset type characteristic parameter sent by the user terminal or the server.
Further, in one embodiment, referring to fig. 4, step S114 includes step S1141 to step S1143.
S1141: and receiving an image which is shot by the image shooting device and sent by the rice to be cooked.
Specifically, the image capturing device may be a device disposed on the cooking apparatus where the main control module is located; the image capturing device may also be a device disposed on other equipment than the cooking equipment, for example, a camera on a mobile terminal.
S1142: and sending the image to the terminal.
S1143: and the receiving terminal performs characteristic analysis on the image and returns the actual parameter value of the preset type characteristic parameter to obtain the actual parameter value of the preset type characteristic parameter of the rice to be cooked.
The specific implementation manner of the terminal performing the feature analysis on the image may be the same as the specific implementation manner of step S112, and is not described herein again. The actual parameter values of the preset type characteristic parameters returned by the terminal are forwarded to the terminal and received by the terminal, so that the main control module can acquire the actual parameter values, and the operation is simple and convenient. For example, the terminal may be a user terminal, or may also be a server, that is, the main control module sends the image to the user terminal or the server, and receives an actual parameter value of the preset type of characteristic parameter returned by the user terminal or the server.
It is understood that in other embodiments, step S114 may also be implemented in other manners. For example, the main control module does not need to send an image, and can directly receive the actual parameter value of the preset type characteristic parameter sent by the terminal.
In one embodiment, step S130 includes an information adjusting step of: and adjusting the preset reference cooking control information according to the actual parameter value and the preset reference value of the preset type characteristic parameter to obtain the actual cooking control information of the rice to be cooked.
Wherein the preset reference value and the preset reference cooking control information are preset information. For example, the main control module may pre-store a parameter value of a preset type characteristic parameter of a certain reference rice as a preset reference value of the preset type characteristic parameter, and the main control module pre-stores cooking control information of the reference rice as preset reference cooking control information. Specifically, a preset type characteristic parameter corresponds to a preset reference value, for example, the length corresponds to a length value of a reference, the width corresponds to a width value of the reference, the chromaticity corresponds to a chromaticity value of the reference, and the machining precision corresponds to a machining precision value of the reference. Specifically, the main control module may compare an actual parameter value of the preset type characteristic parameter with a preset reference value, and adjust the preset reference cooking control information according to a comparison result.
The preset reference cooking control information is adjusted according to the actual parameter value and the preset reference value of the preset type characteristic parameter, the actual parameter value corresponding to the characteristic is converted into the information for control by taking the preset reference value and the preset reference cooking control information as references, and the accuracy is high.
In one embodiment, the reference cooking control information includes a reference temperature and a reference time of a cooking stage transition point, and the actual cooking control information includes an actual temperature and an actual time of the cooking stage transition point. The cooking stage transition point refers to a coordinate point of a cooking curve, which is changed from one cooking stage to the next cooking stage. Generally, there are a plurality of cooking stages, and there are a plurality of cooking stage switching points. For example, as shown in fig. 5, the cooking stages include a rice soaking stage, a heating stage, a pressure raising stage, a boiling stage, a rice stewing stage, and a heat preservation stage, and the transition points of the cooking stages include point 1, point 2, point 3, point 4, point 5, and point 6 in the cooking curve shown in fig. 5; point 1 is the transition point from the cooking to the rice soaking stage, point 2 is the transition point from the rice soaking stage to the heating stage, point 3 is the transition point from the heating stage to the pressure increasing stage, point 4 is the transition point from the pressure increasing stage to the boiling stage, point 5 is the transition point from the boiling stage to the rice stewing stage, and point 6 is the transition point from the rice stewing stage to the heat preservation stage.
Correspondingly, referring to fig. 6, the information adjusting step includes steps S131 to S133.
S131: and calculating the deviation value between the actual parameter value and a preset reference value corresponding to the preset type characteristic parameter.
The corresponding preset type characteristic parameter refers to a preset type characteristic parameter corresponding to the actual parameter value. Specifically, if there are multiple preset type characteristic parameters, the main control module calculates a deviation value between the actual parameter value and a preset reference value of the preset type characteristic parameter corresponding to the actual parameter value. For example, the main control module calculates a deviation value between a length value of the rice to be cooked and a reference length value, calculates a deviation value between a width value of the rice to be cooked and a reference width value, calculates a deviation value between a chromatic value of the rice to be cooked and a reference chromatic value, and calculates a deviation value between a processing precision value of the rice to be cooked and a reference processing precision value.
S132: and adjusting the reference temperature of the cooking stage conversion point according to the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter and the preset temperature weight of the cooking stage conversion point to obtain the actual temperature of the cooking stage conversion point.
Wherein the preset deviation weight is a preset numerical value. A predetermined type of characteristic parameter corresponds to a predetermined bias weight. For example, the preset deviation weight includes a length deviation weight, a width deviation weight, a chromaticity deviation weight, and a processing precision deviation weight. Specifically, the number of the cooking stage transition points may be multiple, and the main control module adjusts the reference temperature of the cooking stage transition point according to the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter and the preset temperature weight of one cooking stage transition point to obtain the actual temperature of the cooking stage transition point; and respectively adjusting the reference temperature of the switching point of each other cooking stage in the same way to obtain the actual temperature of the switching point of each other cooking stage.
In particular, the temperatures of the different cooking phases have different ranges, and the reference temperatures of the different cooking phase transition points are different. For example, the temperature range in the rice steeping stage is [30, 55], the pressure stage is [55, 100], and the boiling stage is [100, 121 ].
S133: and adjusting the reference time of the cooking stage conversion point according to the preset correction value, the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter and the preset time weight of the cooking stage conversion point to obtain the actual time of the cooking stage conversion point.
The preset correction value is a value that can be preset according to actual needs. Specifically, the number of the cooking stage transition points may be multiple, and the main control module adjusts the reference time of the cooking stage transition point according to a preset correction value, a deviation value, a preset deviation weight corresponding to a preset type characteristic parameter and a preset time weight of one cooking stage transition point to obtain the actual time of the cooking stage transition point; and respectively adjusting the reference time of each other cooking stage conversion point in the same way to obtain the actual time of each cooking stage conversion point.
On the one hand, because different cooking stages have different influence degrees on the cooking curve, the preset time weight and the preset temperature weight corresponding to the cooking stage conversion point are set, so that when the reference temperature and the reference time are adjusted, the temperatures and the times of the different cooking stage conversion points are adjusted by the corresponding weights, and the accuracy of adjusting the cooking temperature and the cooking time is ensured. Moreover, when different rice types are cooked, the time requirements of the same stage in the cooking curve are different, for example, the time required by the rice soaking stage of white rice is generally 10 minutes, and the time required by red rice is 120 minutes, and the accuracy of adjustment is ensured by setting the preset time weight and combining adjustment of the cooking temperature and the cooking time. On the other hand, because different characteristics have different influence degrees on the cooking curve, the deviation value of the characteristics is adjusted according to the corresponding preset deviation weight by setting the preset type characteristic parameters, and the accuracy of adjusting the cooking temperature and the cooking time is further ensured.
Specifically, the main control module may calculate an output actual temperature according to the deviation value, a preset deviation weight corresponding to the preset type characteristic parameter, a preset temperature weight of the cooking stage transition point, and a reference temperature of the cooking stage transition point by using a calculation model; and calculating the output actual time according to the preset correction value, the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter, the preset time weight of the cooking stage conversion point and the reference time of the cooking stage conversion point. Specifically, the output values of the calculation model are output in the form of feature points. For example, based on the reference temperature and the reference time of the transition point of the switching from the bubble rice stage to the heating stage, the output value of the calculation model includes 35 degrees celsius and 360 minutes, and after the adjustment, the actual temperature of the transition point of the switching from the bubble rice stage to the heating stage in the cooking curve may be changed to 35 degrees celsius and the actual time to 360 minutes, that is, in the cooking control, when the cooking temperature reaches 35 degrees celsius and the cooking time reaches 360 minutes after the cooking, the control is performed to switch from the bubble rice stage to the heating stage.
In one embodiment, step S132 includes:
T＝T0+∑m*kj*pj(formula 1);
step S133 includes:
t＝t0+n*(A+∑kj*pj) (formula 2);
wherein p isjDeviation value, k, for the j-th preset type characteristic parameterjIs the preset deviation weight of the jth preset type characteristic parameter, m is the preset temperature weight of the cooking stage transition point, n is the preset time weight of the cooking stage transition point, AIs a preset correction value; t0 is the reference temperature of the cooking stage transition point, T is the actual temperature of the cooking stage transition point, T0 is the reference time of the cooking stage transition point, and T is the actual time of the cooking stage transition point. Where T and T0 are given in degrees Celsius, T and T0 are given in minutes, m is dimensionless, kjDimensionless, pjDimensionless, n dimensionless, A dimensionless.
For example, if the reference temperature at the first cooking stage transition point is T01, the actual temperature is T1, the reference time is T01, and the actual time is T1, then T1 is T01+ ∑ m kj*pj，t1＝t01+n*(A+∑kj*pj) When the reference temperature at the switching point of the second cooking stage is T02, the actual temperature is T2, the reference time is T02 and the actual time is T2, T2 is T02+ ∑ m kj*pj，t2＝t02+n*(A+∑kj*pj) (ii) a And so on.
The actual temperature and the actual time are calculated through the calculation models of the formula 1 and the formula 2, and the accuracy of adjustment of the reference temperature and the reference time is high. Specifically, A is used for correcting the calculation model, the value can be-10, and correction is more accurate.
The value of the deviation value and the deviation weight value will be described below by taking preset type characteristic parameters including length, width, chromaticity and processing accuracy as examples. As shown in table 1 below, the chromaticity includes transparency Lx, cyan ax, and red bx.
TABLE 1
Figure BDA0002061177750000111
Figure BDA0002061177750000121
The weight distribution of the temperature and time may be determined according to a reference value (i.e., a characteristic parameter of the reference rice), that is, a preset temperature weight and a preset time weight are preset and stored based on the reference value. In the following table 2, mi and ni are values of the preset temperature weight and the preset time weight of the red rice as the reference rice, respectively.
TABLE 2
Cooking change-over point mi ni
1 0.05 0
2 0.35 0.3
3 0.25 0.3
4 0.1 0.25
5 0.15 0.1
6 0.1 0.05
Total up to 1 1
It is understood that in other embodiments, step S130 may be implemented in other manners. For example, in another embodiment shown in fig. 2, step S130 includes: sending the actual parameter value to a terminal; and the receiving terminal obtains the actual cooking control information corresponding to the rice to be cooked according to the cooking control information correspondingly returned by the actual parameter value.
Specifically, the terminal may acquire the cooking control information by using the method shown in fig. 6 and return the cooking control information to the main control module. Or, the terminal may pre-store the actual parameter value and the corresponding information of the cooking control information, and search for the corresponding cooking control information after acquiring the actual parameter value. Therefore, the main control module sends the actual parameter value, and the receiving terminal receives the cooking control information returned by the actual parameter value, so that the actual cooking control information can be obtained, and the processing is simple.
In one embodiment, step S150 includes: if the operation of selecting the taste type is detected and the selected taste type does not belong to the default taste type, adjusting actual cooking control information according to the selected taste type; and according to the adjusted actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
Wherein, the default mouth feel type can be preset according to actual needs. For example, the cooking device is provided with a first mouth feel type selection key and a second mouth feel type selection key, the first mouth feel type selection key corresponds to a default mouth feel type, and the second mouth feel type selection key corresponds to a non-default mouth feel type. If it is detected that the first mouth feel type selection key is pressed, the selected mouth feel type is the default mouth feel type, and if it is detected that the second mouth feel type selection key is pressed, the selected mouth feel type does not belong to the default mouth feel type. For another example, the cooking device is provided with a standard mouth feel type selection key, a soft mouth feel type selection key and a hard mouth feel type selection key, wherein the default mouth feel type is the standard mouth feel type, if the standard mouth feel type selection key is detected to be pressed, the selected mouth feel type belongs to the default mouth feel type, and if the soft mouth feel type selection key or the hard mouth feel type selection key is detected to be pressed, the selected mouth feel type does not belong to the default mouth feel type. Through the operation of detecting and selecting the taste type, the actual cooking control information is adjusted or not adjusted again according to the selected taste type, so that the cooking control can be further adjusted according to the taste type, and the individual cooking requirement is met.
Specifically, the main control module may pre-store data that needs to be adjusted corresponding to each taste type. For example, the data for adjusting the actual cooking control information for different taste types includes updating at least one parameter among a rice steeping time period and a rice steeping temperature in a rice steeping period, a temperature increase rate in a temperature increase period, a final temperature in a pressurization period, a boiling time period in a boiling period, and a rice stewing time period and a rice stewing temperature in a rice stewing period. The update rule is shown in table 3, wherein the time step length is 5 minutes, and the temperature step length is 2 degrees celsius.
TABLE 3
Figure BDA0002061177750000131
Taking a cooking device as an electric cooker as an example, referring to fig. 7 and 8, the following embodiments describe the case of applying the rice cooking control method to the electric cooker:
1. shooting an image of rice to be cooked by adopting a camera carried by a mobile phone, and sending the image to a main control module of the electric cooker through a network; the main control module automatically performs characteristic analysis on the image, obtains an actual parameter value related to the characteristics of the rice to be cooked, converts the actual parameter value into actual cooking control information through the calculation model, and performs cooking operation after the cooking curve is updated according to the actual cooking control information.
2. The mobile phone is provided with a camera for shooting an image of rice to be cooked, and the mobile phone performs characteristic analysis on the image to obtain an actual parameter value, or sends the image to a server and performs characteristic analysis on the image to obtain the actual parameter value; the mobile phone or the server sends the actual parameter value to the main control module; the main control module obtains actual cooking control information according to the actual parameter values through the calculation model, and cooking work is carried out after the cooking curve is updated according to the actual cooking control information.
3. The electric cooker and the rice cooker are internally provided with a camera. The method comprises the steps that an image of rice to be cooked put into a pot is directly obtained through a built-in camera, a main control module automatically conducts characteristic analysis on the image, actual parameter values related to the characteristics of the rice to be cooked are obtained, the actual parameter values are converted into actual cooking control information through a calculation model, and cooking work is conducted after a cooking curve is updated according to the actual cooking control information.
4. The electric cooker and the rice cooker are internally provided with a camera. Directly acquiring an image of rice to be cooked placed in a pot by using a built-in camera, and sending the image to a mobile phone or a server by using a main control module;
the mobile phone or the server performs characteristic analysis on the image, acquires an actual parameter value related to the characteristics of the rice to be cooked, issues the actual parameter value to a main control module of the electric cooker, and the main control module acquires actual cooking control information according to the actual parameter value through a calculation model, updates a cooking curve according to the actual cooking control information and then performs cooking work.
5. The electric cooker and the rice cooker are internally provided with a camera. Directly acquiring an image of rice to be cooked put in a pot by using a built-in camera, automatically performing characteristic analysis on the image by using a main control module, acquiring an actual parameter value related to the characteristics of the rice to be cooked, and sending the actual parameter value to a mobile phone or a server for processing;
the mobile phone or the server obtains actual cooking control information according to the actual parameter values, and the actual cooking control information is sent to a main control module of the electric cooker, or a cooking curve based on the actual cooking control information is sent to the main control module of the electric cooker; the main control module updates the cooking curve according to the actual cooking control information and then carries out cooking work, or directly carries out cooking work according to the received cooking curve.
It should be understood that although the various steps in the flowcharts of fig. 1-4 and 6 are shown in order as indicated by the arrows, the steps are not necessarily performed in order as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least some of the steps in fig. 1-4 and 6 may include multiple sub-steps or multiple stages that are not necessarily performed at the same time, but may be performed at different times, and the order of performance of the sub-steps or stages is not necessarily sequential, but may be performed in turn or alternating with other steps or at least some of the sub-steps or stages of other steps.
In one embodiment, a rice cooking control device is provided, which may be a main control module, and the internal structure thereof may be as shown in fig. 9. The rice cooking control device comprises a processor, a memory, a network interface, a display screen and an input device which are connected through a system bus. Wherein the processor of the rice cooking control device is used for providing calculation and control capability. The memory of the rice cooking control device comprises a nonvolatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of an operating system and computer programs in the non-volatile storage medium. The network interface of the rice cooking control device is used for being connected and communicated with an external terminal through a network. The computer program is executed by a processor to implement a rice cooking control method. The display screen of the rice cooking control device can be a liquid crystal display screen or an electronic ink display screen, and the input device of the rice cooking control device can be a touch layer covered on the display screen, can also be a key, a track ball or a touch pad arranged on a shell of the rice cooking control device, and can also be an external keyboard, a touch pad or a mouse and the like.
Those skilled in the art will appreciate that the architecture shown in fig. 9 is merely a block diagram of some of the structures associated with the disclosed aspects and is not intended to limit the computing devices to which the disclosed aspects apply, as particular computing devices may include more or less components than those shown, or may combine certain components, or have a different arrangement of components.
In one embodiment, a rice cooking control device is provided, which comprises a memory and a processor, wherein the memory stores a computer program, and the processor realizes the steps of the rice cooking control method when executing the computer program.
According to the rice cooking control device, due to the fact that the rice cooking control method is achieved, similarly, the cooking performance of the cooking equipment can be improved.
In one embodiment, there is provided a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the aforementioned rice cooking control method.
The computer readable storage medium can improve the cooking performance of the cooking equipment due to the realization of the rice cooking control method and the like.
In one embodiment, a cooking device is provided, which comprises a pot body, a heating body and the rice cooking control device, wherein the heating body and the rice cooking control device are arranged on the pot body, and the heating body is connected with the rice cooking control device. Taking an electric cooker as an example, a cooker body can comprise an outer cooker, a cooker cover and an inner container, wherein the outer cooker is connected with the cooker cover, the inner container is arranged in the outer cooker, and a heating body is arranged at the bottom in the outer cooker and can be contacted with the inner container; the rice cooking control device can be arranged on the outer pot or the pot cover.
Above-mentioned cooking equipment owing to adopted aforementioned rice culinary art controlling means, and in the same way, can improve culinary art performance.
It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database, or other medium used in the embodiments provided herein may include non-volatile and/or volatile memory, among others. Non-volatile memory can include read-only memory (ROM), Programmable ROM (PROM), Electrically Programmable ROM (EPROM), Electrically Erasable Programmable ROM (EEPROM), or flash memory. Volatile memory can include Random Access Memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in a variety of forms such as Static RAM (SRAM), Dynamic RAM (DRAM), Synchronous DRAM (SDRAM), Double Data Rate SDRAM (DDRSDRAM), Enhanced SDRAM (ESDRAM), Synchronous Link DRAM (SLDRAM), Rambus Direct RAM (RDRAM), direct bus dynamic RAM (DRDRAM), and memory bus dynamic RAM (RDRAM).
The technical features of the embodiments described above may be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the embodiments described above are not described, but should be considered as being within the scope of the present specification as long as there is no contradiction between the combinations of the technical features.
The above-mentioned embodiments only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims (10)

1. A rice cooking control method is characterized by comprising the following steps:
acquiring actual parameter values of preset type characteristic parameters of rice to be cooked, wherein the preset type characteristic parameters comprise at least one of length, width, chroma and processing precision;
acquiring actual cooking control information corresponding to the rice to be cooked according to the actual parameter value;
according to the actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process;
the obtaining of the actual cooking control information corresponding to the rice to be cooked according to the actual parameter value includes: adjusting preset reference cooking control information according to the actual parameter value and a preset reference value of the preset type characteristic parameter to obtain the actual cooking control information of the rice to be cooked;
the reference cooking control information comprises a reference temperature and a reference time of a cooking stage conversion point, and the actual cooking control information comprises an actual temperature and an actual time of the cooking stage conversion point; the step of adjusting preset reference cooking control information according to the actual parameter value and a preset reference value of the preset type characteristic parameter to obtain the actual cooking control information of the rice to be cooked comprises the following steps:
calculating a deviation value between the actual parameter value and a preset reference value corresponding to the preset type characteristic parameter;
adjusting the reference temperature of the cooking stage conversion point according to the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter and the preset temperature weight of the cooking stage conversion point to obtain the actual temperature of the cooking stage conversion point;
and adjusting the reference time of the cooking stage conversion point according to a preset correction value, the deviation value, a preset deviation weight corresponding to the preset type characteristic parameter and a preset time weight of the cooking stage conversion point to obtain the actual time of the cooking stage conversion point.
2. The method according to claim 1, wherein the obtaining of the actual parameter values of the characteristic parameters of the preset type of rice to be cooked comprises:
receiving an image which is shot by an image shooting device and sent by the rice to be cooked;
and performing characteristic analysis on the image to obtain an actual parameter value of the preset type characteristic parameter of the rice to be cooked.
3. The method according to claim 2, wherein the obtaining of the actual cooking control information corresponding to the rice to be cooked according to the actual parameter value comprises:
sending the actual parameter value to a terminal;
and receiving the cooking control information correspondingly returned by the terminal according to the actual parameter value to obtain the actual cooking control information corresponding to the rice to be cooked.
4. The method according to claim 1, wherein the obtaining of the actual parameter values of the characteristic parameters of the preset type of rice to be cooked comprises:
and receiving the actual parameter value of the preset type characteristic parameter sent by the terminal to obtain the actual parameter value of the preset type characteristic parameter of the rice to be cooked.
5. The method according to claim 4, wherein the receiving the actual parameter value of the characteristic parameter of the preset type sent by the terminal to obtain the actual parameter value of the characteristic parameter of the preset type of the rice to be cooked comprises:
receiving an image which is shot by an image shooting device and sent by the rice to be cooked;
sending the image to a terminal;
and receiving the actual parameter value of the preset type characteristic parameter, which is obtained by the terminal performing characteristic analysis on the image and returning, to obtain the actual parameter value of the preset type characteristic parameter of the rice to be cooked.
6. The method of claim 1, wherein the adjusting the reference temperature of the cooking stage transition point according to the deviation value, the preset deviation weight corresponding to the preset type characteristic parameter, and the preset temperature weight of the cooking stage transition point to obtain the actual temperature of the cooking stage transition point comprises:
T＝T0+∑m*kj*pj；
adjusting the reference time of the cooking stage conversion point according to a preset correction value, the deviation value, a preset deviation weight corresponding to a preset type characteristic parameter and a preset time weight of the cooking stage conversion point to obtain the actual time of the cooking stage conversion point, wherein the method comprises the following steps:
t＝t0+n*(A+∑kj*pj)；
wherein p isjDeviation value, k, for the j-th preset type characteristic parameterjThe preset deviation weight of the jth preset type characteristic parameter, m is the preset temperature weight of the cooking stage transition point, n is the preset time weight of the cooking stage transition point, and A is the preset correction value; t0 is the reference temperature of the cooking stage transition point, T is the actual temperature of the cooking stage transition point, T0 is the reference time of the cooking stage transition point, and T is the actual time of the cooking stage transition point.
7. The method according to any one of claims 1 to 6, wherein the adjusting of the heating power of a heating body for heating the rice to be cooked during the cooking process according to the actual cooking control information comprises:
if the operation of selecting the mouth feel type is detected and the selected mouth feel type does not belong to the default mouth feel type, adjusting the actual cooking control information according to the selected mouth feel type;
and according to the adjusted actual cooking control information, adjusting the heating power of a heating body for heating the rice to be cooked in the cooking process.
8. A rice cooking control device comprising a memory and a processor, the memory storing a computer program, characterized in that the processor implements the steps of the method according to any one of claims 1 to 7 when executing the computer program.
9. A computer storage medium on which a computer program is stored, characterized in that the computer program, when being executed by a processor, carries out the steps of the method of any one of claims 1 to 7.
10. A cooking device, characterized in that, including the pot body, heating member and claim 8 the rice cooks controlling means, the heating member with rice cooks controlling means set up in the pot body, just the heating member is connected rice cooks controlling means.
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JP5193531B2 (en) * 2007-08-29 2013-05-08 三洋電機株式会社 rice cooker
CN106264068A (en) * 2015-06-05 2017-01-04 佛山市顺德区美的电热电器制造有限公司 Cooking apparatus and the cooking control method of cooking apparatus, device
CN105380498A (en) * 2015-10-20 2016-03-09 上海纯米电子科技有限公司 Method for automatically selecting cooking program according to rice category and cloud electric cooker system applying method
CN106487875A (en) * 2016-09-05 2017-03-08 刘辉根 Culinary art parameter generation method for intelligent cooking terminal and device
CN109213007B (en) * 2017-06-30 2021-05-07 佛山市顺德区美的电热电器制造有限公司 Cooking control method, cooking control device and cooking appliance
CN109445314A (en) * 2018-06-25 2019-03-08 浙江苏泊尔家电制造有限公司 Method, cooking apparatus, mobile terminal and the computer storage medium of culinary art
CN108829011B (en) * 2018-07-16 2020-12-25 华中农业大学 Intelligent cooking system based on intelligent electric cooker

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