CN110703654B - Cooking control method and device, cooking equipment and storage medium - Google Patents
Cooking control method and device, cooking equipment and storage medium Download PDFInfo
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- CN110703654B CN110703654B CN201911022388.4A CN201911022388A CN110703654B CN 110703654 B CN110703654 B CN 110703654B CN 201911022388 A CN201911022388 A CN 201911022388A CN 110703654 B CN110703654 B CN 110703654B
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- 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
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- G—PHYSICS
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- 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
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- G05B2219/2643—Oven, cooking
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Abstract
The invention discloses a cooking control method, a cooking control device, cooking equipment and a storage medium, relates to the field of cooking control, and is used for solving the problem that the taste or the mouthfeel of a menu is influenced by mismatching of cooking parameters and parameters recorded by the menu and ensuring the best cooking effect of the menu, wherein the method comprises the following steps of: acquiring a first driving parameter of the cooking equipment after food materials are put into the pot body; comparing the first driving parameter with a preset driving parameter to obtain a comparison result; and adjusting the cooking parameters corresponding to the menu according to the comparison result.
Description
Technical Field
The invention relates to the technical field of cooking control, in particular to a cooking control method and device, cooking equipment and a storage medium.
Background
Along with the intellectualization of household appliances and the acceleration of the life rhythm of people, the intelligent cooking equipment is widely applied to the cooking field. When a recipe is executed by using a cooking device, each cooking parameter in the recipe is related to the recorded food material amount, and the change of the food material amount indirectly affects the final execution effect of the recipe, for example, how much the food material amount affects how much ingredient amount is put, and how much or little the food material amount affects the taste of the food material. At present, when a recipe is executed, a cooking device needs to be controlled to cook according to the amount of food materials and cooking parameters recorded in the recipe, and after the food materials are thrown into the cooking device, the cooking device does not actively detect whether the amount of the thrown food materials is consistent with the amount of the food materials recorded in the recipe, but continues to execute according to the recipe.
Disclosure of Invention
The embodiment of the application provides a cooking control method and device, cooking equipment and a storage medium, and the cooking control method and device, the cooking equipment and the storage medium are used for solving the problem that the taste or the mouthfeel of a recipe is influenced due to the fact that the cooking parameters are not matched with the parameters recorded by the recipe, and the best cooking effect of the recipe is ensured.
In a first aspect, a cooking control method is provided, which is applied to a cooking device with a rotatable pot body, and the method comprises the following steps:
acquiring a first driving parameter of the cooking equipment after food materials are put into the pot body;
comparing the first driving parameter with a preset driving parameter to obtain a comparison result;
and adjusting the cooking parameters corresponding to the menu according to the comparison result.
Optionally, if the first driving parameter is the rotation speed of the pan body, the method includes:
acquiring a first rotating speed of the pot body after food materials are put into the pot body;
comparing the first rotating speed with a preset standard rotating speed to obtain a comparison result;
and adjusting the cooking parameters corresponding to the menu according to the comparison result.
Optionally, the cooking parameters include any one or more of cooking temperature, cooking power, ingredient amount, food material amount, and rotation speed of the pot body.
Optionally, when the cooking parameter is a dosage, the cooking parameter corresponding to the recipe is adjusted according to a comparison result between the first rotation speed and the standard rotation speed, and the method includes:
if the first rotating speed is higher than the standard rotating speed, reducing the amount of the ingredients thrown into the pot body;
and if the first rotating speed is lower than the standard rotating speed, increasing the amount of the ingredients thrown into the pot body.
Optionally, when the cooking parameter is the rotating speed of the pot body, the cooking parameter corresponding to the recipe is adjusted according to the comparison result between the first rotating speed and the standard rotating speed, and the method comprises the following steps:
if the first rotating speed is greater than the standard rotating speed, reducing the first rotating speed;
and if the first rotating speed is less than the standard rotating speed, increasing the first rotating speed.
Optionally, adjusting the cooking parameter corresponding to the recipe according to the comparison result between the first rotation speed and the standard rotation speed includes:
determining a difference between the first rotational speed and the standard rotational speed;
determining the weight of food materials thrown into the pot body according to the difference value;
and adjusting the cooking parameters corresponding to the menu according to the weight of the food material.
Optionally, if the cooking parameter is the rotation speed of the pot body, the cooking parameter corresponding to the recipe is adjusted according to the weight of the food material, including:
determining a second rotating speed corresponding to the weight of the food material according to the weight of the food material;
and adjusting the rotating speed of the pot body to the second rotating speed.
Optionally, if the cooking parameter is a mixture amount, adjusting the cooking parameter corresponding to the recipe according to the weight of the food material, including:
determining a target ingredient amount corresponding to the weight of the food material according to the weight of the food material;
the ingredient amount is adjusted to a target ingredient amount corresponding to the weight of the food material.
Optionally, the method further includes outputting a prompt message if a difference between the first rotation speed and the standard rotation speed exceeds a predetermined threshold, where the prompt message is used to indicate that the rotation speed of the pot body is abnormal.
Optionally, the method further comprises receiving a command for changing the rotation speed of the pot body input by a user, and changing the rotation speed of the pot body based on the command.
In a second aspect, there is provided a cooking control apparatus comprising:
the food cooking device comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring a first driving parameter of the cooking device after food materials are placed in a rotatable pot body of the cooking device;
the comparison module is used for comparing the first driving parameter with a preset driving parameter to obtain a comparison result;
and the adjusting module is used for adjusting the cooking parameters corresponding to the menu according to the comparison result.
Optionally, when the first driving parameter is the rotation speed of the pan body, the obtaining module is specifically configured to obtain a first rotation speed of the pan body after food materials are placed in the pan body;
the comparison module is specifically used for comparing the first rotating speed with a preset standard rotating speed to obtain a comparison result;
the adjusting module is specifically used for adjusting the cooking parameters corresponding to the menu according to the comparison result.
Optionally, the cooking parameters include any one or more of cooking temperature, cooking power, ingredient amount, food material amount, and rotation speed of the pot body.
Optionally, when the cooking parameter is a dosage, the adjusting module is specifically configured to:
if the first rotating speed is higher than the standard rotating speed, reducing the amount of the ingredients thrown into the pot body;
and if the first rotating speed is lower than the standard rotating speed, increasing the amount of the ingredients thrown into the pot body.
Optionally, when the cooking parameter is the rotation speed of the pan body, the adjusting module is specifically configured to:
if the first rotating speed is greater than the standard rotating speed, reducing the first rotating speed;
and if the first rotating speed is less than the standard rotating speed, increasing the first rotating speed.
Optionally, the adjusting module is further configured to:
determining a difference between the first rotational speed and the standard rotational speed;
determining the weight of food materials thrown into the pot body according to the difference value;
and adjusting the cooking parameters corresponding to the menu according to the weight of the food material.
Optionally, if the cooking parameter is a rotation speed of the pan body, the adjusting module is further configured to:
determining a second rotating speed corresponding to the weight of the food material according to the weight of the food material;
and adjusting the rotating speed of the pot body to the second rotating speed.
Optionally, if the cooking parameter is a dosage, the adjusting module is further configured to:
determining a target ingredient amount corresponding to the weight of the food material according to the weight of the food material;
the ingredient amount is adjusted to a target ingredient amount corresponding to the weight of the food material.
Optionally, the apparatus further includes a prompt module, where the prompt module is configured to:
and if the difference value between the first rotating speed and the standard rotating speed exceeds a preset threshold value, outputting prompt information, wherein the prompt information is used for indicating that the rotating speed of the pot body is abnormal.
Optionally, the apparatus further comprises an input module, where the input module is configured to:
and receiving a command for changing the rotating speed of the pot body input by a user, and changing the rotating speed of the pot body based on the command.
In a third aspect, a cooking apparatus is provided, which comprises a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the steps included in the cooking control method in the above aspects when executing the computer program.
In a fourth aspect, there is provided a computer-readable storage medium storing computer-executable instructions for causing a computer to perform the steps included in the cooking control method in the above aspects.
In this application embodiment, can be after putting into the rotatable pot body of cooking equipment with eating the material, acquire the first drive parameter of this cooking equipment behind the pot body of eating the material and putting into cooking equipment, and compare this first drive parameter with preset drive parameter, and then adjust the culinary art parameter that corresponds in the menu according to the comparison result, such as the slew velocity of the pot body, the batching, culinary art temperature etc, so that each culinary art parameter and cooking equipment's the pot body in the material quantity phase-match of eating of reality in the menu, avoid appearing if input too much or too little messenger's cooked food taste overweight or the light condition of batching, influence the taste or the taste of culinary art cooked dish, thereby guarantee the final culinary art effect of menu.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments will be briefly introduced, and it is obvious that the drawings in the following description are only some embodiments of the present invention.
Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present application;
fig. 2 is a flowchart of a cooking control method when a first driving parameter is a rotational speed of a pan body according to an embodiment of the present application;
fig. 3a is a schematic structural diagram of a cooking control device according to an embodiment of the present application;
fig. 3b is a schematic structural diagram of another cooking control device provided in the embodiment of the present application;
fig. 4 is a schematic view of a cooking apparatus according to an embodiment of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments, but not all embodiments, of the technical solutions of the present invention. All other embodiments obtained by a person skilled in the art without any inventive work based on the embodiments described in the present application are within the scope of the protection of the technical solution of the present invention.
It should be noted that the terms "first", "second", and the like in the description and in the claims, and in the drawings described above in the embodiments disclosed in the present application, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It is to be understood that the data so used is interchangeable under appropriate circumstances such that the embodiments disclosed herein are capable of operation in sequences other than those illustrated or otherwise described herein. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present application. Rather, they are merely examples of apparatus and methods consistent with certain aspects of the present disclosure, as detailed in the appended claims.
In addition, the term "and/or" herein is only one kind of association relationship describing an associated object, and means that there may be three kinds of relationships, for example, a and/or B, which may mean: a exists alone, A and B exist simultaneously, and B exists alone. In addition, the character "/" in this document generally indicates that the preceding and following related objects are in an "or" relationship unless otherwise specified.
For ease of understanding, the related art problems to be solved by the embodiments of the present application are first analyzed:
as described above, in the prior art, when the intelligent cooking device is used to execute a recipe, the problem that the normal execution and the final cooking effect of the recipe are affected due to the fact that the rotation speed of the pot body is not matched with the amount of the food to be put in is solved.
In view of this, the embodiment of the application provides a cooking control scheme, in this scheme, obtain the first drive parameter of this cooking equipment after the pot body of cooking equipment is put into to the edible material, compare this first drive parameter with preset drive parameter, and then adjust the cooking parameter that the menu that cooking equipment is carrying out corresponds according to the comparison result, such as the slew velocity of the pot body, batching volume etc. to each cooking parameter and the edible material volume phase-match that drops into in making the menu, avoid appearing if the edible material volume leads to the pot body can not normally rotate too much, perhaps drop into the too much or too little condition that influences the cooked food taste of batching volume, thereby ensure that the menu can normally carry out, and guarantee the final culinary art effect that the menu corresponds.
For better understanding of the technical solutions, the technical solutions of the present application are described in detail below with reference to the accompanying drawings and specific embodiments, and it should be understood that the specific features of the embodiments and examples of the present application are detailed descriptions of the technical solutions of the present application, and are not limitations of the technical solutions of the present application, and the technical features of the embodiments and examples of the present application may be combined with each other without conflict.
Referring to fig. 1, a flow of a cooking control method in the embodiment of the present application is described as follows.
And 102, comparing the first driving parameter with a preset driving parameter to obtain a comparison result.
Step 103: and adjusting the cooking parameters corresponding to the menu according to the comparison result.
The cooking equipment of this application embodiment is provided with rotatable pot body, can turn over the edible material in the frying pot body through rotating the pot body to accomplish the culinary art of cooked food in the menu.
In this embodiment, after the food material is put into the pot body of the cooking device, the first driving parameter of the cooking device can be obtained, where the first driving parameter is a parameter related to the rotation of the pot body of the cooking device, such as power of the cooking device, and further such as a rotation speed of the pot body of the cooking device.
Further, because the cooking device pot body is put into the difference of eating the material volume, the drive parameter that cooking device corresponds is also different, consequently, can set up the drive parameter of different cooking device for different eating the material volume in advance, and then after obtaining the first drive parameter of cooking device, can compare first drive parameter with predetermineeing drive parameter to confirm whether the material volume in the pot body of cooking device matches with drive parameter.
Further, whether the amount of the food material in the pot body of the cooking device is matched with the driving parameter of the cooking device or not can be determined according to the comparison result of the first driving parameter and the preset driving parameter. Specifically, if the first driving parameter is the same as the preset driving parameter, it is indicated that the amount of the food material in the pot body of the cooking device is matched with the driving parameter of the cooking device, and the cooking device can be controlled to execute the recipe according to the current driving parameter; if the first driving parameter is different from the preset driving parameter, it is indicated that the amount of the food material in the pot body of the cooking equipment is not matched with the driving parameter of the cooking equipment, and the cooking parameter in the menu being executed by the cooking equipment may need to be adjusted, so that the situation that the food material is not cooked or scorched due to uneven heating of the food material in the pot body of the cooking equipment is avoided, and the cooking effect of the dish corresponding to the menu being executed is ensured.
In the embodiment of the present application, as described above, the first driving parameter may include parameters such as power of the cooking device or a rotation speed of a pan body of the cooking device, and for convenience of understanding, the scheme of the present application is specifically described below by taking the first driving parameter as an example of the first rotation speed of the pan body after the food material is put into the pan body of the cooking device.
Please refer to fig. 2, which is a flowchart illustrating an embodiment of the present application when the first driving parameter is the first rotating speed of the pot after the food material is put into the pot of the cooking apparatus.
In the embodiment of the application, before the first rotating speed of the pot body is obtained, whether food materials are put into the pot or not can be detected; for example, image information in the pot body can be acquired by arranging the camera device, and when food materials put into the pot body exist in the acquired image information, the first rotating speed of the pot body can be acquired, wherein the camera device can be arranged in the cooking equipment and integrated with the cooking equipment; or at any position closer to the cooking apparatus.
In specific practice, the slew velocity of the pot body can be confirmed through photoelectric speed sensor and pulse counting method to the slew velocity of the pot body, and is specific, can drive the radial position installation photoelectric speed sensor of the turn end of pot body pivoted motor, and set up the mark position at the turn end of pot body pivoted motor, thereby when the motor rotates through photoelectric speed sensor, can produce input signal, and combine the pulse count to count the mark position of motor turn end, thereby calculate the slew velocity of motor, and then obtain the slew velocity of the pot body.
The standard rotating speed is used for indicating the rotating speed of the pot body after the food materials are thrown according to the standard food material amount recorded in the menu, and the preset rotating speed corresponding to the food material amount and the pot body rotation can be preset. Further, the standard food material amount can be the weight of food materials, for example, the standard amount of the shredded potatoes recorded in the recipe shredded potatoes is 5 kilograms of shredded potatoes, and the standard amount of the food materials can also be the amount of the food materials, for example, 10 snow pears are recorded in the recipe crystal sugar snow pears, so that the food material throwing mode is more flexible, and the requirements of various cooking modes are met more.
In the embodiment of the application, the recipe records information such as the type of food material, the amount of food material, the cooking manner, the type and weight of ingredients to be thrown in, and the corresponding relationship between the preset standard amount of food material and the rotational speed of the pan body, however, when the food material is thrown in, the amount of food material actually thrown into the pan body may be different from the amount of food material recorded in the recipe because the user manually throws food material according to experience or because the amount of food material actually prepared is insufficient. Furthermore, if the amount of the food materials which are fed into the pot body is too large, the rotating speed of the pot body of the cooking equipment is rapidly reduced, so that the food materials in the pot body are heated unevenly, the conditions of high local temperature and low local temperature are caused, and the taste of cooked food is influenced. Correspondingly, the edible material volume undersize of input in the pot body of cooking equipment, then probably make the actual slew velocity of pot body compare in the menu the slew velocity of standard too high, then the edible material in the pot body and the insufficient condition of pot body contact can appear, thereby make edible material be heated unevenly, influence the taste of culinary art dish, furthermore, in order to ensure the taste of culinary art dish, the batching volume of puting in to the pot body also closely relates to with what of the edible material volume of actually puting in, when batching volume and edible material volume mismatch, if carry out the input of batching according to the information of record in the menu, then the overweight or the light condition of taste can appear, influence the effect of final culinary art.
Therefore, when the actual rotating speed of the pot body, namely the first rotating speed, is obtained after the amount of the food material to be put in is obtained, the first rotating speed can be compared with the preset standard rotating speed, whether the rotating speeds corresponding to the amount of the food material in the pot body and the standard food material amount are matched or not is determined, and the amount of the food material actually put in the cooking equipment is determined according to the variation value of the rotating speed. For example, the amount of shredded potatoes recorded in the shredded potato stir-fried recipe is 5 kg, when the shredded potatoes are put into a pot body of cooking equipment during actual cooking, the actual rotating speed of the pot body is obtained, namely the first rotating speed is n1, the standard rotating speed of the pot body corresponding to the preset 5 kg of shredded potatoes is n2, and n1 is less than n2, which indicates that the actual weight of the shredded potatoes put into the pot body is more than five kg.
Further, if the obtained first rotation speed of the pot body is the same as the preset standard rotation speed, the recipe is continuously executed according to the cooking parameters recorded in the recipe, and if the first rotation speed of the pot body is not the same as the preset standard rotation speed, step 203 is executed.
And step 203, adjusting the cooking parameters corresponding to the menu according to the comparison result.
In this embodiment of the application, when the first rotation speed is different from the standard rotation speed, the first rotation speed is greater than the standard rotation speed, which indicates that the actual food material amount put into the pot body of the cooking device is smaller than the standard food material amount recorded in the recipe, and the second rotation speed is smaller than the standard rotation speed, which indicates that the actual food material amount put into the cooking device is larger than the standard food material amount recorded in the recipe. And the quantity of the food materials in the pot body determines the quantity of the ingredients which are put into the pot body and the rotating speed of the pot body, so that the cooking parameters corresponding to the menu executed by the cooking equipment can be adjusted according to the comparison result of the first rotating speed and the standard rotating speed. Wherein, the cooking parameters comprise any one or more of cooking temperature, cooking firepower, cooking power, food material quantity, food material type, rotating speed of the pot body and ingredient quantity.
Further, when the cooking parameter corresponding to the menu being executed is adjusted according to the comparison result of the first rotation speed and the standard rotation speed, the adjustment can be performed in the following manner.
In the first mode, according to the difference value between the first rotating speed and the standard rotating speed and the corresponding relation between the preset rotating speed difference value and the cooking parameter adjustment amount, the cooking parameters corresponding to the menu being executed by the cooking equipment are adjusted.
In this embodiment of the present application, the difference between the first rotation speed and the standard rotation speed may be obtained by subtracting the first rotation speed from the standard rotation speed, and then the adjustment amount of the cooking parameter required may be determined from the preset corresponding relationship between the rotation speed difference and the cooking parameter adjustment amount according to the difference between the first rotation speed and the standard rotation speed. When the first rotating speed is different from the standard rotating speed, the difference obtained by subtracting the standard rotating speed from the first rotating speed is possibly larger than 0 or smaller than 0, and the adjusting directions of the cooking parameters are completely opposite under the two conditions, so that the positive and negative of the difference determine the adjusting direction of the cooking parameters.
For example, if the cooking parameter is the amount of ingredient to be added to the pan body, for example, assuming that the difference between the first rotation speed and the rotation speed obtained by subtracting the standard rotation speed is-100 (i.e. the difference is less than 0), the adjustment amount of seasoning salt corresponding to-100 is +5 g, so that when salt is added to the pan body of the cooking device, 5 g more salt can be added on the basis of the amount of salt recorded in the recipe; in contrast, if the difference between the first rotation speed and the standard rotation speed is +100 (i.e., the difference is greater than 0), the adjustment amount of the seasoning salt corresponding to +100 is-5 g, so that when salt is put into the pot body of the cooking device, 5 g less salt can be put into the pot body on the basis of the salt amount recorded in the recipe.
That is to say, when the first rotating speed is lower than the standard rotating speed, it can be shown that the actual food material amount put into the pan body is larger than the standard food material amount recorded in the recipe, and then the ingredient amount put into the pan body can be increased according to the ingredient adjustment amount determined by the rotating speed difference; on the contrary, when the first rotating speed is greater than the standard rotating speed, it can be shown that the actual food material amount put into the pan body is smaller than the standard food material amount recorded in the recipe, and then the ingredient adjustment amount determined according to the rotating speed difference can be used for reducing the ingredient amount put into the pan body. Can so that the edible material volume in the pot body and the batching volume phase-match of puting in, ensure the taste quality of culinary art dish, guarantee the culinary art effect of cooking equipment can so that the edible material volume in the pot body and the batching volume phase-match of input to ensure the taste of the dish of culinary art, and, the cooking equipment can adjust the batching volume according to the difference in speed by oneself, does not need the manual change of user or put in the batching, thereby has promoted user experience and has felt.
In this application embodiment, when the rotational speed of culinary art parameter for the pot body, if first rotational speed is greater than standard rotational speed, it is less than the standard food material volume of record in the menu to indicate the actual food material volume that drops into in the pot body, and then can reduce first rotational speed according to the rotational speed adjustment volume that the rotational speed difference is confirmed so that the rotational speed of the pot body with eat material volume phase-match in the pot body, avoid appearing pot body rotational speed too fast and make and eat material and pot body contact time too short, thereby can not cook the food material in the rotational time of regulation, prolong the problem of culinary art time. If first slew velocity is less than standard slew velocity, then show that the actual edible material volume of input in the pot body is greater than the standard edible material volume of record in the menu, and then can increase first slew velocity according to the slew velocity adjustment volume that the slew velocity difference is confirmed to make the slew velocity of the pot body and the pot body in eat material volume phase-match, avoid appearing because the pot body eat material volume when too much because the pot body slew velocity mismatch lead to eating the material uneven condition of being heated, in order to ensure the culinary art effect of cooking equipment.
For example, if the difference between the first rotation speed and the standard rotation speed is-100 and the difference is less than 0, that is, the first rotation speed is less than the standard rotation speed, and the rotation speed adjustment value corresponding to-100 is +300n/r, the pot body of the cooking apparatus is controlled such that the rotation speed of the pot body is increased by 300n/r on the basis of the first rotation speed. Relatively, if the difference of the rotating speed obtained by subtracting the standard rotating speed from the first rotating speed is +100 (namely the difference is greater than 0), the rotating speed adjustment amount corresponding to +100 is-300 n/r, and then the pot body of the cooking device can be controlled to reduce 300n/r on the basis of the first rotating speed, so that the rotating speed of the food material amount and the pot body in the cooking device are matched, the middle food material of the pot body can be uniformly heated, and the cooking effect of dishes can be ensured.
In the embodiment of the present application, the cooking parameters to be adjusted may also be multiple, for example, when there are multiple food materials in the recipe, the adjusted cooking parameters may be a batch amount and a food material amount of the input recipe into the pot body, so that after the first food material is input into the pot body of the cooking device, it is detected that the first rotation speed is lower than the standard rotation speed, which may indicate that the food material amount of the first food material actually input into the pot body is larger than the standard food material amount recorded in the recipe, and then the food material amount of other food materials subsequently input into the pot body may be determined according to a difference between the first rotation speed and the standard rotation speed, and then after the multiple food materials are all input into the pot body, the actual batch amount actually input into the pot body may be increased according to a difference between the actual rotation speed of the pot body and the rotation speed of all food materials after being input into the pot body recorded in the recipe, so that the food material amount in the pot body of the cooking device matches with the batch amount input, to ensure the final cooking result of the cooked dish.
If so, the cooking parameters of the adjustment can be the cooking temperature and the ingredient amount of the cooking equipment, then after the first food material is put into the pot body of the cooking equipment, the first rotating speed is detected to be smaller than the standard rotating speed, the fact that the food material amount put into the pot body is larger than the standard food material amount recorded in the menu can be shown, further, the difference value between the first rotating speed and the standard rotating speed can be obtained, the ingredient amount put into the pot body of the cooking equipment actually needed and the cooking temperature needed to be adjusted are determined, the ingredient amount put into the pot body actually needed is increased, and the ingredient is cooked according to the determined cooking temperature, so that the final cooking effect of the cooked food is ensured, the manual modification of a user is not needed, and the use experience of the user is improved.
Wherein, the culinary art temperature of cooking equipment in this application embodiment can carry out corresponding regulation through the culinary art firepower of adjusting cooking equipment or the culinary art power of cooking equipment, and culinary art firepower or culinary art power are bigger, and the culinary art temperature is higher, and the time that the culinary art required also can corresponding shortening to improve the efficiency of culinary art.
For another example, the cooking parameters adjusted in the embodiment of the present application may also be the cooking power and the ingredient amount of the cooking device, so that after the first food material is put into the pot body of the cooking device, if it is detected that the first rotation speed is greater than the standard rotation speed, it can be shown that the actually put-in food material amount in the pot body is less than the standard food material amount recorded in the recipe, and further, the ingredient amount actually required to be put into the pot body of the cooking device and the cooking power required to be adjusted can be determined according to the difference between the first rotation speed and the standard rotation speed, so as to reduce the ingredient amount actually required to be put into the pot body, avoid the cooked dish from being too salty, and adjust the cooking power according to the determined cooking power required, reduce the current cooking power of the cooking device, avoid the cooking device from being too high due to too high cooking power, so that the cooking temperature is too high or the pot body, so that the food materials in the pot body are heated unevenly and the final cooking effect of cooked food is influenced. The cooking equipment can automatically determine whether to modify the cooking parameters of the menu according to the difference value between the first rotating speed and the standard rotating speed without manual adjustment of a user, so that the use experience of the user can be improved.
And determining the actual food material amount input into the pot body according to the difference value between the first rotating speed and the standard rotating speed, and adjusting the cooking parameters corresponding to the menu executed by the cooking equipment according to the actual food material amount.
In the embodiment of the application, after the difference between the first rotating speed and the standard rotating speed is determined, the difference between the actual input food material amount in the pot body and the standard food material amount can be determined according to the difference, and then the actual food material amount in the pot body can be determined according to the difference between the food material amounts. Furthermore, after the actual food material amount in the pot body is determined, the cooking parameters corresponding to the executed menu can be adjusted according to the preset food material amount and cooking parameter corresponding relation.
The cooking system comprises a cooking device, a pot body, a feed bin, a. If the rotational speed of the pot body in the culinary art parameter is cooking equipment, then can be according to the edible material volume that sets up in advance and pot body rotational speed's corresponding relation, determine the pot body rotational speed that corresponds with the actual edible material volume in the pot body, second rotational speed promptly, and then can adjust the rotational speed of the pot body to second rotational speed by first rotational speed, so that the rotational speed of the pot body and the pot body in eat material volume phase-match, avoid appearing because the pot body eat material volume too much or when too little because the pot body rotational speed mismatching leads to eating the material uneven condition of being heated, in order to ensure cooking equipment's culinary art effect.
In this application embodiment, when the material volume adjustment culinary art parameter of reality in the pot body according to cooking equipment, if the culinary art parameter of adjustment is when multiple, for example, the culinary art parameter of adjustment is the batching volume of puting in the pot body to cooking equipment and the slew velocity of the pot body, then can be according to the material volume of actual eating in the pot body, determine the batching volume that corresponds with this material volume of eating and the slew velocity of the pot body, and then rotate according to the slew velocity control pot body that determines the pot body, and when puting in the batching, control batching machine according to the batching volume that determines and put in the batching. Of course, when the adjusted cooking parameters are multiple, the adjusted cooking parameters may also be other cooking parameters except for the ingredient amount and the rotating speed of the pan body, such as two cooking parameters of the cooking temperature and the ingredient amount, three cooking parameters of the ingredient amount, the ingredient amount and the rotating speed of the pan body, and the like, and the specific adjustment mode is substantially the same as the adjustment mode of the ingredient amount of the cooking parameters and the rotating speed of the pan body, and is not repeated here.
In this embodiment of the application, after comparing the first rotation speed with the standard rotation speed in step 202, if the difference between the first rotation speed and the standard rotation speed exceeds a predetermined threshold, a prompt message may be output to prompt a user that the pot body rotation speed of the current cooking device is abnormal and needs to be overhauled. Avoid reducing the taste of culinary art dish because of eating the material volume in the pot body and surpassing the weight threshold value that the pot body can bear, influence the culinary art effect of menu, perhaps after the material volume of eating in the pot body is less than certain weight threshold value for the unable normal execution of menu.
Specifically, the predetermined threshold value may include a positive predetermined threshold value and a negative predetermined threshold value according to the positive or negative of the difference between the first rotational speed and the standard rotational speed, and if the difference between the first rotational speed and the standard rotational speed is negative, the prompt message may be output when the difference is lower than the negative predetermined threshold value, and if the difference between the first rotational speed and the standard rotational speed is positive, the prompt message may be output when the difference is higher than the positive predetermined threshold value.
The prompt information can be output in a voice mode, for example, a voice device arranged in the cooking equipment plays a prompt that the rotating speed of the pot body of the cooking equipment is abnormal; the prompt information can also be output in a text form, when the prompt information is a text, the text can be displayed in a display area of the cooking equipment, or the prompt information can be sent to a terminal device corresponding to the cooking equipment, and the terminal device is provided with application software for controlling the cooking equipment.
Further, in order to improve the applicability of the cooking control method, in the embodiment of the application, after receiving the instruction of changing the rotating speed of the pot body input by the user, the rotating speed of the pot body of the cooking equipment can be changed based on the instruction, so that the user can adjust the rotating speed of the pot body in the cooking equipment to change the cooking time and improve the use experience of the user.
Further, in this application embodiment, in order to ensure the final cooking effect of the dish, in the execution process of the recipe, the rotation speed of the pot body in the cooking device can be adjusted according to the stage where the cooking is performed, for example, in order to enable the food material in the pot body to be uniformly heated in the stir-frying stage, the rotation speed of the pot body should be controlled to be kept at the optimal rotation speed, and when the discharging stage is reached, the rotation speed of the pot body can be gradually reduced until the pot body stops rotating.
Therefore, by the method, the first driving parameter of the cooking equipment can be obtained after the food material is placed in the pot body of the cooking equipment, the first driving parameter is compared with the preset driving parameter, and then the cooking parameter of the menu executed by the cooking equipment is adjusted according to the comparison result.
Based on the same inventive concept, the embodiment of the present application provides a cooking control device, which may be a hardware structure, a software module, or a hardware structure plus a software module. The cooking control device can be realized by a chip system, and the chip system can be formed by a chip and can also comprise the chip and other discrete devices. Referring to fig. 3a, the cooking control apparatus in the embodiment of the present application includes an obtaining module 301, a comparing module 302, and an adjusting module 303, wherein:
the acquisition module 301 is used for acquiring a first driving parameter of the cooking device after the food material is placed in a rotatable pot body of the cooking device;
the comparison module 202 is configured to compare the first driving parameter with a preset driving parameter to obtain a comparison result;
and the adjusting module 203 is used for adjusting the cooking parameters corresponding to the menu according to the comparison result.
In a possible implementation manner, when the first driving parameter is a rotation speed of the pan body, the obtaining module 301 is specifically configured to obtain the first rotation speed of the pan body after the food material is put into the pan body; the comparison module 302 is specifically configured to compare the first rotation speed with a preset standard rotation speed to obtain a comparison result; the adjusting module 303 is specifically configured to adjust the cooking parameter corresponding to the recipe according to the comparison result.
In one possible embodiment, the cooking parameters include cooking temperature, cooking power, amount of ingredients, and rotational speed of the pan body.
In a possible embodiment, when the cooking parameter is the amount of ingredient, the adjusting module 303 is specifically configured to reduce the amount of ingredient put into the pan body if the first rotation speed is greater than the standard rotation speed;
if the first rotating speed is less than the standard rotating speed, the amount of the ingredients thrown into the pot body is increased.
In a possible embodiment, when the cooking parameter is the rotation speed of the pan body, if the first rotation speed is greater than the standard rotation speed, the first rotation speed is reduced;
if the first rotational speed is less than the standard rotational speed, the first rotational speed is increased.
In a possible implementation, the adjusting module 303 is further configured to:
determining a difference between the first rotational speed and a standard rotational speed;
determining the weight of the food material thrown into the pot body according to the difference value;
and adjusting the cooking parameters corresponding to the menu being executed by the cooking equipment according to the weight of the food material.
In a possible embodiment, if the cooking parameter is the rotation speed of the pan body, the adjusting module 303 is further configured to:
determining a second rotating speed corresponding to the weight of the food material according to the weight of the food material;
the rotational speed of the pan body is adjusted to a second rotational speed.
In a possible embodiment, if the cooking parameter is a dosage amount, the adjusting module 303 is further configured to:
determining a target ingredient amount corresponding to the weight of the food materials according to the weight of the food materials;
the ingredient amount is adjusted to a target ingredient amount corresponding to the weight of the food material.
In a possible implementation manner, as shown in fig. 3b, the cooking performing apparatus in the embodiment of the present application further includes a prompt module 304, where the prompt module 304 is configured to:
and if the difference value between the first rotating speed and the standard rotating speed exceeds a preset threshold value, outputting prompt information, wherein the prompt information is used for indicating that the rotating speed of the pot body is abnormal.
In a possible implementation manner, as shown in fig. 3b, the cooking performing apparatus in the embodiment of the present application further includes an input module 305, where the input module 305 is configured to:
and receiving an instruction for changing the rotating speed of the pan body input by a user, and changing the rotating speed of the pan body based on the instruction.
With regard to the cooking control apparatus in the above-described embodiment, the specific manner in which the respective modules perform operations has been described in detail in the embodiment related to the method, and will not be explained in detail here.
The division of the modules in the embodiments of the present application is schematic, and only one logical function division is provided, and in actual implementation, there may be another division manner, and in addition, each functional module in each embodiment of the present application may be integrated in one processor, may also exist alone physically, or may also be integrated in one module by two or more modules. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode.
Based on the same inventive concept, an embodiment of the present application further provides a cooking apparatus, as shown in fig. 4, the cooking apparatus in the embodiment of the present application includes at least one processor 401, and a memory 402 and a communication interface 403 connected to the at least one processor 401, a specific connection medium between the processor 401 and the memory 402 is not limited in the embodiment of the present application, in fig. 4, a connection between the processor 401 and the memory 402 is taken as an example through a bus 400, the bus 400 is represented by a thick line in fig. 4, and a connection manner between other components is only schematically illustrated and is not taken as a limitation. The bus 400 may be divided into an address bus, a data bus, a control bus, etc., and is shown with only one thick line in fig. 4 for ease of illustration, but does not represent only one bus or type of bus.
In the embodiment of the present application, the memory 402 stores instructions executable by the at least one processor 401, and the at least one processor 401 may execute the steps included in the aforementioned cooking control method by executing the instructions stored in the memory 402.
The processor 401 is a control center of the cooking apparatus, and may connect various parts of the entire cooking apparatus by using various interfaces and lines, and perform various functions of the computing apparatus and process data by operating or executing instructions stored in the memory 402 and calling data stored in the memory 402, thereby performing overall monitoring of the computing apparatus. Optionally, the processor 401 may include one or more processing units, and the processor 401 may integrate an application processor and a modem processor, where the processor 401 mainly processes an operating system, a user interface, an application program, and the like, and the modem processor mainly processes wireless communication. It will be appreciated that the modem processor described above may not be integrated into the processor 401. In some embodiments, processor 401 and memory 402 may be implemented on the same chip, or in some embodiments, they may be implemented separately on separate chips.
The processor 401 may be a general-purpose processor, such as a Central Processing Unit (CPU), digital signal processor, application specific integrated circuit, field programmable gate array or other programmable logic device, discrete gate or transistor logic, discrete hardware components, or the like, that may implement or perform the methods, steps, and logic blocks disclosed in embodiments of the present application. A general purpose processor may be a microprocessor or any conventional processor or the like. The steps of a method disclosed in connection with the embodiments of the present application may be directly implemented by a hardware processor, or may be implemented by a combination of hardware and software modules in a processor.
The communication interface 403 is a transmission interface that can be used for communication, and data can be received or transmitted through the communication interface 403. The cooking control apparatus may transmit the prompt information to the terminal device corresponding to the cooking device through the communication interface 403.
Based on the same inventive concept, embodiments of the present application also provide a computer-readable storage medium storing computer instructions, which, when executed on a computer, cause the computer to perform the steps of the cooking control method as described above.
In some possible implementations, the storage medium may be a non-transitory computer readable storage medium, which may be, for example, a ROM, a Random Access Memory (RAM), a CD-ROM, a magnetic tape, a floppy disk, an optical data storage device, and so forth.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (12)
1. A cooking control method, applied to a cooking apparatus having a rotatable pot, the method comprising:
acquiring a first driving parameter of the cooking equipment after food materials are put into the pot body, wherein the first driving parameter is a parameter related to the rotation of the pot body;
comparing the first driving parameter with a preset driving parameter to obtain a comparison result, wherein the preset driving parameter is the driving parameter of the cooking equipment after food materials are thrown according to the standard food material amount recorded in the executed menu;
adjusting and executing cooking parameters corresponding to the menu according to the comparison result;
wherein, if the first driving parameter is the rotating speed of the pan body, and the rotating speed is determined based on a photoelectric sensor and a pulse counting method, the method comprises the following steps:
acquiring a first rotating speed of the pot body after food materials are put into the pot body;
comparing the first rotating speed with a preset standard rotating speed to obtain a comparison result;
and adjusting and executing the cooking parameters corresponding to the menu according to the comparison result.
2. The method of claim 1, wherein the cooking parameters include any one or more of cooking temperature, cooking power, ingredient amount, food material amount, rotational speed of the pan body.
3. The method of claim 2, wherein when the cooking parameter is a dosage, adjusting the cooking parameter corresponding to the recipe according to the comparison result between the first rotating speed and the standard rotating speed comprises:
if the first rotating speed is higher than the standard rotating speed, reducing the amount of the ingredients thrown into the pot body;
and if the first rotating speed is lower than the standard rotating speed, increasing the amount of the ingredients thrown into the pot body.
4. The method of claim 2, wherein when the cooking parameter is a rotation speed of the pot body, adjusting the cooking parameter corresponding to the recipe according to the comparison result between the first rotation speed and the standard rotation speed comprises:
if the first rotating speed is greater than the standard rotating speed, reducing the first rotating speed;
and if the first rotating speed is less than the standard rotating speed, increasing the first rotating speed.
5. The method of claim 1, wherein adjusting the cooking parameters corresponding to the recipe according to the comparison of the first rotation speed and the standard rotation speed comprises:
determining a difference between the first rotational speed and the standard rotational speed;
determining the weight of food materials thrown into the pot body according to the difference value;
and adjusting the cooking parameters corresponding to the menu according to the weight of the food material.
6. The method of claim 5, wherein if the cooking parameter is a rotational speed of a pot, adjusting the cooking parameter corresponding to the recipe according to the weight of the food material comprises:
determining a second rotating speed corresponding to the weight of the food material according to the weight of the food material;
and adjusting the rotating speed of the pot body to the second rotating speed.
7. The method of claim 5, wherein if the cooking parameter is a dosage amount, adjusting the cooking parameter corresponding to the recipe according to the weight of the food material comprises:
determining a target ingredient amount corresponding to the weight of the food material according to the weight of the food material;
the ingredient amount is adjusted to a target ingredient amount corresponding to the weight of the food material.
8. The method of claim 7, wherein the method further comprises:
and if the difference value between the first rotating speed and the standard rotating speed exceeds a preset threshold value, outputting prompt information, wherein the prompt information is used for indicating that the rotating speed of the pot body is abnormal.
9. The method of any one of claims 1-8, wherein the method further comprises:
and receiving a command for changing the rotating speed of the pot body input by a user, and changing the rotating speed of the pot body based on the command.
10. A cooking control device, comprising:
the food cooking device comprises an acquisition module, a control module and a control module, wherein the acquisition module is used for acquiring a first driving parameter of the cooking device after food materials are placed in a rotatable pot body of the cooking device, and the first driving parameter is a parameter related to the rotation of the pot body;
the comparison module is used for comparing the first driving parameter with a preset driving parameter to obtain a comparison result, wherein the preset driving parameter is the driving parameter of the cooking equipment after food materials are thrown according to the standard food material quantity recorded in an executing menu;
the adjusting module is used for adjusting and executing the cooking parameters corresponding to the menu according to the comparison result;
when the first driving parameter is the rotating speed of the pot body, and the rotating speed is determined based on a photoelectric sensor and a pulse counting method, the obtaining module is specifically used for obtaining the first rotating speed of the pot body after food materials are put into the pot body;
the comparison module is specifically used for comparing the first rotating speed with a preset standard rotating speed to obtain a comparison result;
the adjusting module is specifically used for adjusting the cooking parameters corresponding to the menu according to the comparison result.
11. A cooking device comprising at least one processor and at least one memory, wherein the memory stores a computer program which, when executed by the processor, causes the processor to carry out the steps of the method according to any one of claims 1 to 9.
12. A storage medium storing computer instructions which, when executed on a computer, cause the computer to perform the steps of the method according to any one of claims 1 to 9.
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| CN112107232A (en) * | 2020-09-22 | 2020-12-22 | 珠海格力电器股份有限公司 | Cooking control method, device and equipment and readable storage medium |
| CN112365214A (en) * | 2020-12-01 | 2021-02-12 | 珠海优特智厨科技有限公司 | Cooking management method, device and system, storage medium and computer equipment |
| CN112506082B (en) * | 2020-12-01 | 2022-08-05 | 珠海优特智厨科技有限公司 | Method, device and equipment for adjusting electronic menu and computer readable storage medium |
| CN112486067B (en) * | 2020-12-01 | 2023-02-10 | 珠海优特智厨科技有限公司 | Automatic electronic menu adjusting method, cooking system, storage medium and control system |
| CN114995553B (en) * | 2022-05-20 | 2023-09-22 | 深圳市晨北科技有限公司 | Menu processing method and device, storage medium and computer equipment |
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| JP4375447B2 (en) * | 2007-06-26 | 2009-12-02 | パナソニック株式会社 | Washing machine |
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