CN110664231A - Cooking control method and system and cooking device - Google Patents
Cooking control method and system and cooking device Download PDFInfo
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- CN110664231A CN110664231A CN201910940750.XA CN201910940750A CN110664231A CN 110664231 A CN110664231 A CN 110664231A CN 201910940750 A CN201910940750 A CN 201910940750A CN 110664231 A CN110664231 A CN 110664231A
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- cooking
- infrared light
- food material
- light curtain
- cooking control
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- 238000010411 cooking Methods 0.000 title claims abstract description 73
- 238000000034 method Methods 0.000 title claims abstract description 17
- 239000000463 material Substances 0.000 claims abstract description 72
- 238000010025 steaming Methods 0.000 claims description 25
- 230000007547 defect Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum 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
-
- 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
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Electric Ovens (AREA)
Abstract
The invention discloses a cooking control method, a cooking control system and a cooking device, wherein the cooking control system comprises a cavity inner container, a recognition device and a shape information processor with a model library; the identification device is fixed on the cavity liner; the recognition device is electrically connected with the shape information processor. According to the invention, the shape information of the food materials is acquired by the identification device and then transmitted to the shape information processor, and the shape information processor calls the data of the food materials of corresponding types in the model library to compare and analyze the data to obtain the optimal cooking time, so that when the cooking device is used, the phenomenon that the interior of the food material with larger volume is not completely cooked due to insufficient cooking time or the food material with smaller volume is burnt due to overlong cooking time can be avoided.
Description
Technical Field
The invention belongs to the technical field of cooking devices, and particularly relates to a cooking control method and system and a cooking device.
Background
Most of cooking devices with steaming and baking functions in the market at present have one function menu corresponding to one menu, such as a grilled steak, and one menu corresponding to steaks of various sizes. But in fact, the steak with different thickness, length and width has large difference of internal heating and temperature rise, so that the steam-baking effect is difficult to reach an ideal state in the actual use process of a user. At present, the intelligent steaming and baking mode mainly focuses on weighing and identifying the weight of food materials, but the weight identification has defects, the actual size of the food materials cannot be fed back, and the steaming and baking effect cannot be effectively improved. In the prior art, a technical scheme for adjusting the steaming and baking time by identifying the shape and the size of food materials is lacked.
Disclosure of Invention
In order to overcome the defects in the prior art, the present invention mainly aims to provide a cooking control method, a system and a cooking device, which set an optimal cooking time by analyzing the size of the food material volume.
In order to achieve the above object, the present invention first provides a cooking control method including:
step (1): determining the food material category;
step (2): scanning the side surface and the upper surface of the food material, respectively collecting shape information of the side surface and the upper surface of the food material, calculating the collected shape information, and obtaining the vertical cross-sectional area S of the food material1Horizontal cross-sectional area S2Length L of1Width W1And height H1；
And (3): comparison L1、H1、W1The maximum value D is selected from the threemaxThen, D ismax、S1、S2Analyzing and calculating the standard data of the food materials of the corresponding variety in the model library to obtain the optimal cooking time T1；
And (4): according to the optimal cooking time T1And cooking the food material.
Further, the standard data of the food materials of the corresponding categories in the model library are as follows: standard cross-sectional area S, standard cross-sectional diameter length D, and standard cooking time T.
Further, an optimal cooking time T is obtained1The logic of the analysis calculation of (1) is:
Dmax＝max{L1、H1、W1}；
if D ismax≠W1Then T is1＝S1*W1*T/(D*S)；
If D ismax＝W1Then T is1＝C*S2*L1T/(D S); wherein C is an optimum value coefficient.
Further, the value range of the optimal value coefficient C is 1-3.
Furthermore, a horizontal plane where the identification device on the side surface of the scanned food material is located forms a vertical plane coordinate system, and a plane where the identification device on the upper surface of the scanned food material is located forms a horizontal plane coordinate system; a plurality of points acquired from the side surface of the food material generate corresponding coordinate data in a vertical plane coordinate system; generating corresponding coordinate data in a horizontal plane coordinate system by a plurality of points acquired from the upper surface of the food material; the vertical section area S of the food material is obtained by calculating the coordinate data1Horizontal cross-sectional area S2Length L of1Width W1And height H1。
Further, the model base is connected with a network, and shape standard data of various food materials and corresponding optimal cooking time are updated in real time.
The invention also provides a cooking control system, which comprises a cavity liner, an identification device for scanning food materials and a shape information processor with a model library; the identification device is fixed on the cavity liner; the recognition device is electrically connected with the shape information processor.
Furthermore, the recognition device is a strip-shaped infrared light curtain, and the infrared light curtain comprises an upper wall infrared light curtain, a left side wall infrared light curtain and a right side wall infrared light curtain which are respectively positioned in the middle areas of the upper wall, the left side wall and the right side wall in the cavity liner.
Furthermore, the upper wall infrared light curtain is arranged along the depth direction of the cavity inner container, and the left side wall infrared light curtain and the right side wall infrared light curtain are vertically arranged along the height direction of the cavity inner container.
Further, the food tray comprises a tray, a mark for reminding a user of placing food materials at the center of the tray is arranged at the center of the tray, and through holes matched with the recognition device are formed in the two sides of the tray.
Further, the shape information processor is provided with a memory in which the model library is stored, and the memory is connected to the internet to update the data in the model library in real time.
The invention also provides a cooking device which comprises a cooking device body and the cooking control system, wherein the cooking control system is positioned in the cooking device body.
Compared with the prior art, the shape information of the food materials is collected through the recognition device and then transmitted to the shape information processor, the shape information processor calls the data of the food materials of the corresponding types in the model library to compare and analyze the data, and the optimal cooking time is obtained, so that the phenomenon that the interior of the food material with larger volume is not completely cooked due to insufficient cooking time or the food material with smaller volume is burnt due to overlong cooking time can be avoided during cooking.
Drawings
FIG. 1 is a flow chart of a cooking control method of the present invention;
FIG. 2 is a front view of the cooking control system of the present invention;
FIG. 3 is a side view of the cooking control system of the present invention;
fig. 4 is a side view of the cooking control system tray of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention 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 invention and are not intended to limit the invention.
The first embodiment is as follows:
an embodiment of the present invention provides a cooking control method, taking steaming and baking control as an example, as shown in fig. 1, including:
step (1): selecting the variety of food materials according to the food materials to be steamed and roasted by a user;
step (2): scanning the side surface and the upper surface of the food material, respectively collecting the shape information of the side surface and the upper surface of the food material, and calculating the collected shape informationThen, the vertical cross-sectional area S of the food material is obtained1Horizontal cross-sectional area S2Length L of1Width W1And height H1(ii) a Wherein, the maximum value of the dimension of the length direction and the height direction of the extended steaming oven is the length L of the food material1Height H1The maximum dimension in the depth direction of the oven, i.e. the width W of the food1；
And (3): first, L is compared using a set analysis logic1、H1、W1The maximum value D is selected from the threemaxD ismax、S1、S2Analyzing and calculating the standard data of the food materials of the corresponding variety in the model library to obtain the optimal steaming and baking time T1；
And (4): according to the optimal steaming and baking time T1And steaming and roasting the food material.
By using the method, the food material types are selected firstly, then the food materials are scanned to obtain the shape information of the food materials, then the shape data of the corresponding food materials in the model base is called to be compared and analyzed, and the optimal steaming and baking time T is obtained1Therefore, when the food is steamed and roasted, the phenomenon that the inside of the food with larger volume is not completely cooked due to insufficient steaming and roasting time or the food with smaller volume is steamed and roasted for too long time to be burnt can be avoided.
The standard data of the food materials of the corresponding types in the model library in the step (3) are specifically as follows: standard section area S, standard section diameter length D and standard steaming time T. Obtaining the optimal steaming and baking time T1The logic of the analysis calculation of (1) is:
Dmax＝max{L1、H1、W1}；
if D ismax≠W1Then T is1＝S1*W1*T/(D*S)；
If D ismax＝W1Then T is1＝C*S2*L1T/(D S); wherein C is an optimal value coefficient, the value range of C is 1-3, and the preferred value of C is 2 in this embodiment. T derived from this analysis logic1The optimal steaming and baking time is achieved.
Scanning a horizontal plane where the recognition device on the side surface of the food material is located to form a vertical plane coordinate system, and scanning a plane where the recognition device on the upper surface of the food material is located to form a horizontal plane coordinate system; generating corresponding coordinate data in a vertical plane coordinate system by the m points acquired from the side surface of the food material; generating corresponding coordinate data in a horizontal plane coordinate system by the n points acquired from the upper surface of the food material; the vertical section area S of the food material is obtained by calculating the coordinate data of m points1Length L of1And height H1Calculating the coordinate data of n points to obtain the horizontal cross-sectional area S2And width W1. Wherein, the value range of m is 100-1000, the preferred value range of this embodiment is 500, the value range of n is 200-2000, and the preferred value range of this embodiment is 1000.
The model library is connected with a network, and the values of the standard sizes S, D and T are updated in real time according to data generated by continuous experiments and actual use of users, so that the values of S, D and T are more and more reasonable, and the corresponding optimal steaming and baking time T is1And are also increasingly accurate.
Example two:
a second embodiment of the present invention provides a cooking control system, taking a steaming and baking control system as an example, as shown in fig. 2 and 3, including a cavity liner 1, a recognition device 2, and a shape information processor (not shown), where the shape information processor has a model library; the recognition device 2 is fixed on the cavity liner 1; the recognition device 2 is electrically connected to the shape information processor.
By adopting the structure, the recognition device 2 scans and collects the shape information of the food materials and then transmits the information to the processor, the shape information processor calls the standard data of the model library and analyzes and compares the standard data with the shape information of the food materials, the shape information processor adopts the cooking control method in the first embodiment to calculate and analyze to obtain the optimal steaming and baking time, and then the steaming and baking time is set to be the optimal steaming and baking time.
The recognition device 2 is a strip-shaped infrared light curtain, and the infrared light curtain comprises an upper wall infrared light curtain 21, a left side wall infrared light curtain 22 and a right side wall infrared light curtain 23 which are respectively positioned in the middle areas of the upper wall 11, the left side wall 12 and the right side wall 13 inside the cavity liner 1. The upper wall infrared light curtain 21 is arranged along the depth direction of the cavity liner 1, and the left side wall infrared light curtain 22 and the right side wall infrared light curtain 23 are vertically arranged along the height direction of the cavity liner 1.
Due to the arrangement, the upper wall infrared light curtain 21 can fully scan the upper surface mark of the food material, and the left side wall infrared light curtain 22 and the right side wall infrared light curtain 23 can fully scan the side surface of the food material, so that more effective and accurate data acquisition points can be obtained.
The second embodiment further comprises a tray 3, a mark for reminding a user of placing food materials at the center of the tray 3 is arranged at the center of the tray, and the food materials are prevented from being in the edge position of the tray 3, so that the recognition device 2 cannot completely scan the food materials and cannot accurately acquire shape information of the food materials.
As shown in fig. 4, through holes 31 are formed in two sides of the tray 3 and are matched with the left side wall infrared light curtain 22 and the right side wall infrared light curtain 23, so that infrared light emitted by the infrared light curtains passes through the through holes, the food materials are prevented from being shielded by the side edges of the tray 3, and the food material shape information cannot be completely acquired by the infrared light curtains.
The shape information processor is provided with a memory in which a model library is stored. The memory is connected with the network, and the values of the standard sizes S, D and T in the model base are updated in real time according to data generated by continuous experiments and actual use of users, so that the values of S, D and T are more and more reasonable, and the corresponding optimal steaming and baking time T is1And are also increasingly accurate.
Example three:
the third embodiment of the invention provides a cooking device, which comprises a cooking device body and a cooking control system in the second embodiment, wherein the cooking control system is positioned in the cooking device body.
The third embodiment of the cooking device includes, but is not limited to, a steam box, an oven, a combined steaming and baking machine, a microwave oven, a water wave oven, an air fryer, etc. When the cooking device provided by the invention is used for cooking, the optimal steaming and baking time obtained by the steaming and baking control system is utilized to determine the cooking working time, so that the food material achieves the optimal steaming and baking effect.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any changes or substitutions that can be easily conceived by those skilled in the art within the technical scope of the present invention are included in the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.
Claims (12)
1. A cooking control method, comprising:
step (1): determining the food material category;
step (2): scanning the side surface and the upper surface of the food material, respectively collecting shape information of the side surface and the upper surface of the food material, calculating the collected shape information, and obtaining the vertical cross-sectional area S of the food material1Horizontal cross-sectional area S2Length L of1Width W1And height H1；
And (3): comparison L1、H1、W1The maximum value D is selected from the threemaxThen, D ismax、S1、S2Analyzing and calculating the standard data of the food materials of the corresponding variety in the model library to obtain the optimal cooking time T1；
And (4): according to the optimal cooking time T1And cooking the food material.
2. The cooking control method according to claim 1, wherein: the standard data of the food materials of corresponding types in the model library are as follows: standard section area S, standard section diameter length D and standard steaming time T.
3. The cooking control method according to claim 2, wherein: obtaining the optimal cooking time T1The logic of the analysis calculation of (1) is:
Dmax＝max{L1、H1、W1}；
if D ismax≠W1Then T is1＝S1*W1*T/(D*S)；
If D ismax＝W1Then T is1＝C*S2*L1T/(D S); wherein C is an optimum value coefficient.
4. The cooking control method according to claim 3, wherein: the value range of the optimal value coefficient C is 1-3.
5. The cooking control method according to claim 1, wherein: scanning a horizontal plane where the recognition device on the side surface of the food material is located to form a vertical plane coordinate system, and scanning a plane where the recognition device on the upper surface of the food material is located to form a horizontal plane coordinate system; a plurality of points acquired from the side surface of the food material generate corresponding coordinate data in the vertical plane coordinate system; generating corresponding coordinate data in the horizontal plane coordinate system by the plurality of points acquired from the upper surface of the food material; calculating the coordinate data to obtain the vertical section area S of the food material1Horizontal cross-sectional area S2Length L of1Width W1And height H1。
6. The cooking control method according to any one of claims 1 to 5, wherein: and the model library is connected with a network, and the shape standard data of various food materials and the corresponding optimal cooking time are updated in real time.
7. A cooking control system, characterized by: the food material scanning device comprises a cavity inner container, a recognition device for scanning food materials and a shape information processor with a model library; the identification device is fixed on the cavity liner; the recognition device is electrically connected with the shape information processor.
8. The cooking control system of claim 7, wherein: the recognition device is an elongated infrared light curtain, the infrared light curtain comprises an upper wall infrared light curtain, a left side wall infrared light curtain and a right side wall infrared light curtain, and the upper wall infrared light curtain, the left side wall infrared light curtain and the right side wall infrared light curtain are respectively located in the middle area of the upper wall, the left side wall and the right side wall inside the cavity liner.
9. The cooking control system of claim 8, wherein: the upper wall infrared light curtain is arranged along the depth direction of the cavity liner, and the left side wall infrared light curtain and the right side wall infrared light curtain are arranged vertically along the height direction of the cavity liner.
10. The cooking control system according to any one of claims 7 to 9, wherein: still include the tray, tray central part is equipped with the sign of reminding the user to place the edible material here, the tray both sides be equipped with recognition device matched with through-hole.
11. The cooking control system according to any one of claims 7 to 9, wherein: the shape information processor is provided with a memory in which the model library is stored, and the memory is connected with the internet to update the data in the model library in real time.
12. A cooking device comprising a cooking device body and the cooking control system of any one of claims 7 to 11, the cooking control system being located inside the cooking device body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910940750.XA CN110664231A (en) | 2019-09-30 | 2019-09-30 | Cooking control method and system and cooking device |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910940750.XA CN110664231A (en) | 2019-09-30 | 2019-09-30 | Cooking control method and system and cooking device |
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| CN110664231A true CN110664231A (en) | 2020-01-10 |
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| CN201910940750.XA Withdrawn CN110664231A (en) | 2019-09-30 | 2019-09-30 | Cooking control method and system and cooking device |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111248762A (en) * | 2020-03-23 | 2020-06-09 | 杭州九阳小家电有限公司 | Control method of cooking equipment and cooking equipment |
| CN113208449A (en) * | 2021-05-31 | 2021-08-06 | 广东美的厨房电器制造有限公司 | Control method and control device for cooking equipment and cooking equipment |
| CN114831497A (en) * | 2021-01-31 | 2022-08-02 | 云米互联科技(广东)有限公司 | Cooking method for automatically adjusting heat source distribution based on food material form and intelligent cooking appliance thereof |
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| US20140026762A1 (en) * | 2010-11-12 | 2014-01-30 | Convotherm Elekktrogeraete GmbH | Cooking device and procedure for cooking food |
| US20150285513A1 (en) * | 2014-04-07 | 2015-10-08 | Indesit Company S.P.A. | Oven comprising a scanning system |
| US20160353921A1 (en) * | 2015-06-03 | 2016-12-08 | Travis James Dodge | Machine & System for Obtaining Precise Cooking Times of Irregular Shaped Food Objects |
| CN209153277U (en) * | 2018-06-13 | 2019-07-26 | 上海达显智能科技有限公司 | A kind of oven and a kind of Intelligent oven |
| CN211484145U (en) * | 2019-09-30 | 2020-09-15 | 华帝股份有限公司 | Cooking control system and cooking device |
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2019
- 2019-09-30 CN CN201910940750.XA patent/CN110664231A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20140026762A1 (en) * | 2010-11-12 | 2014-01-30 | Convotherm Elekktrogeraete GmbH | Cooking device and procedure for cooking food |
| US20150285513A1 (en) * | 2014-04-07 | 2015-10-08 | Indesit Company S.P.A. | Oven comprising a scanning system |
| US20160353921A1 (en) * | 2015-06-03 | 2016-12-08 | Travis James Dodge | Machine & System for Obtaining Precise Cooking Times of Irregular Shaped Food Objects |
| CN209153277U (en) * | 2018-06-13 | 2019-07-26 | 上海达显智能科技有限公司 | A kind of oven and a kind of Intelligent oven |
| CN211484145U (en) * | 2019-09-30 | 2020-09-15 | 华帝股份有限公司 | Cooking control system and cooking device |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111248762A (en) * | 2020-03-23 | 2020-06-09 | 杭州九阳小家电有限公司 | Control method of cooking equipment and cooking equipment |
| CN114831497A (en) * | 2021-01-31 | 2022-08-02 | 云米互联科技(广东)有限公司 | Cooking method for automatically adjusting heat source distribution based on food material form and intelligent cooking appliance thereof |
| CN114831497B (en) * | 2021-01-31 | 2024-01-09 | 云米互联科技(广东)有限公司 | Cooking method capable of automatically adjusting heat source distribution based on food material form and intelligent cooking appliance thereof |
| CN113208449A (en) * | 2021-05-31 | 2021-08-06 | 广东美的厨房电器制造有限公司 | Control method and control device for cooking equipment and cooking equipment |
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Application publication date: 20200110 |