CN111345665B - Cooking method and cooking device - Google Patents
Cooking method and cooking device Download PDFInfo
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- CN111345665B CN111345665B CN201811563019.1A CN201811563019A CN111345665B CN 111345665 B CN111345665 B CN 111345665B CN 201811563019 A CN201811563019 A CN 201811563019A CN 111345665 B CN111345665 B CN 111345665B
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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
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/56—Preventing boiling over, e.g. of milk
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- 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
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
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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
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/002—Stoves
Abstract
The embodiment of the invention provides a cooking method and a device, wherein the cooking method comprises the following steps: acquiring a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu; and adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain the personalized menu. According to the embodiment of the invention, the standard menu recorded with the equipment information, the food material consumption and the making process information of the standard cooking equipment is obtained, so that richer information related to cooking can be obtained, better delicious food can be made, the personalized menu can be obtained, compared with the prior art, dishes more conforming to the cooking equipment used by a user can be made, and meanwhile, the interestingness of cooking is increased.
Description
Technical Field
The embodiment of the invention relates to the technical field of intelligent cooking, in particular to a cooking method and a cooking device.
Background
With the improvement of living standard, the selection and the requirement of a user on a cooking mode are higher and higher, and at present, although a plurality of food sharing platforms exist, most of the food sharing platforms describe a menu in a pre-designed text, picture or video mode through a food website, a food client or cooking equipment.
For the recipes shared in the gourmet website and the gourmet client, although the user can adjust the adding amount of the food materials in the recipes according to the taste of the user, the user is not convenient to record the adjusted recipes, and even if the user records the recorded recipes, the recorded contents are simple and only are the list and the using amount of the food materials. However, cooking devices used by different users often differ, and even if the same ingredient list and usage amount are used, there may be a significant difference in the taste of the dishes. Therefore, it is a problem to be solved if users can eat dishes which are in accordance with the cooking equipment used by the users.
Disclosure of Invention
Embodiments of the present invention provide a cooking method and a cooking apparatus that overcome or at least partially solve the above problems.
In a first aspect, an embodiment of the present invention provides a cooking method, including:
acquiring a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu;
and adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain the personalized menu.
In a second aspect, an embodiment of the present invention provides a cooking apparatus, including:
the standard recipe making module is used for obtaining a standard recipe, and equipment information, food material consumption and making process information of standard cooking equipment are recorded in the standard recipe;
and the personalized menu making module is used for adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain the personalized menu.
In a third aspect, an embodiment of the present invention provides an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, where the processor executes the program to implement the steps of the method as provided in the first aspect.
In a fourth aspect, an embodiment of the present invention provides a non-transitory computer-readable storage medium, on which a computer program is stored, which, when executed by a processor, implements the steps of the method as provided in the first aspect.
According to the cooking method and the cooking device provided by the embodiment of the invention, compared with the existing menu only recording the food material usage amount, the standard menu recording the equipment information, the food material usage amount and the making process information of the standard cooking equipment is obtained, richer information related to cooking can be obtained, and better delicious food can be made.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can also obtain other drawings according to the drawings without creative efforts.
Fig. 1 is a schematic flow chart of a cooking method according to an embodiment of the present invention;
fig. 2 is a schematic structural diagram of a cooking device according to an embodiment of the present invention;
fig. 3 is a schematic structural diagram of an electronic device according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Fig. 1 is a schematic flow chart of a cooking method according to an embodiment of the present invention. As shown in fig. 1, the cooking method includes:
s101, obtaining a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu.
It should be noted that the execution main body in the embodiment of the present invention may be a cooking device, such as an intelligent electric cooker, a pressure cooker, a soymilk maker, a microwave oven, or the like, or may be a terminal that establishes an interconnection relationship with the cooking device, such as an intelligent sound box, a mobile phone, a tablet computer, or the like. The embodiment of the invention firstly needs to obtain a standard menu, wherein the standard menu can be cooked by a manufacturer of cooking equipment in a household environment by the best cooking equipment, and the menu is summarized; in some cases, the same general type of cooking equipment may have multiple models, for example, IH rice cookers, and in the case of consistent configuration of main electronic components, there may be products with different capacities, such as 3L, 4L, 5L, etc., since it is complicated to perform cooking experiments on IH rice cookers with each capacity, the standard recipe may be a recipe summarized by cooking with 4L rice cookers. It should be noted that the standard recipe of the embodiment of the present invention may not only be used for cooking devices with different capacities, but also be applicable to cooking devices with different production years, for example, a recipe for cooking pork ribs with an IH rice cooker may be used as a standard recipe for an old IH rice cooker produced in 2016 years, or may be used as a standard recipe for a new IH rice cooker produced in 2019 years.
The execution main body in the embodiment of the invention can interact with the cloud to obtain the standard menu, and in the specific implementation, connection modes such as wifi, bluetooth, wlan, 3G, 4G, 5G and the like can be adopted, and the embodiment of the invention is not limited specifically. In addition, the standard recipe may be previously stored in the current cooking apparatus and transmitted to the execution main body by the current cooking apparatus.
The standard recipe of the embodiment of the invention records the equipment information of the standard cooking equipment, wherein the standard cooking equipment can be the cooking equipment adopted when the standard recipe is made, and can also be the cooking equipment which is most suitable for making the standard recipe. The device information may include a model, power, capacity, product name, and the like of the cooking device. For example, the device information of a standard cooking device recorded in a certain standard recipe is: the product name is as follows: IH electric cooker, model: MB-FZ2001, Capacity: 2L, power: 800W. The manufacturing process information of the embodiment of the invention comprises temperature information, food material adding amount information and cooking action information at each moment in the cooking process. In a specific implementation, the temperature information and the food material addition amount information at each time can be displayed in the form of a time curve. The cooking action recorded in the cooking action information is related to specific cooking equipment, for example, for an IH electric cooker, the cooking action information is simple and can be the heating power of different time, and for a soybean milk machine, the cooking action information is complex and comprises the control of the rotating speed and the time of a motor besides the heating control. For an automatic cooker, the cooking action is more complicated, and the cooking action also comprises the time, the amplitude and the like of the stir-frying action, and the technicians in the field can understand that the cooking action can be correspondingly changed along with different cooking devices.
The food material consumption records the list of main materials and auxiliary materials required by the menu, the total amount required by the main materials and the auxiliary materials, the time point for applying the food material and other information. For example, for a standard recipe for cooking pork ribs with an IH rice cooker, the food material usage amounts recorded in the recipe are: 2 cups of rice; 8 pieces of spareribs; 50mL of water; half root of carrot; half root of Chinese yam; 10mL of soy sauce; 5mL of honey; 4g of table salt; adding the soy sauce after boiling for 1 minute; the honey was added after boiling for 10 minutes in water. It can be understood that the cooking device of the embodiment of the invention should have a containing space for storing each food material, and in the IH rice cooker for preparing rib stewing, at least a containing space for storing soy sauce, honey and salt should be provided.
S202, adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu, and obtaining the personalized menu.
As can be seen from the above description, the standard recipe as one recipe generated at a specific cooking apparatus may not be perfectly suitable for all cooking apparatuses. In order to enable different devices to make dishes with the same taste, the embodiment of the invention adopts the step of comparing the device information of the standard cooking device recorded in the standard menu with the device information of the current cooking device, so as to adjust the food material consumption and the making process information in the standard menu.
Generally, the standard cooking devices in the standard menu obtained by the embodiment of the invention are the same as the current cooking devices in type, for example, all the cooking devices are IH rice cookers, and the difference between the standard cooking devices and the current cooking devices is only that the cooking devices have different capacities, different thicknesses or different small accessories. For example, the IH rice cooker is also an IH rice cooker, and the IH rice cooker with higher price is likely to have a thicker inner container and an anti-overflow moisture-preserving valve with the function of realizing continuous boiling. Therefore, the consumption of the food materials can be adjusted according to the capacity, for example, the capacity of the standard cooking device is 3L, and the capacity of the current cooking device is 2L, so that the consumption of the food material information in the standard menu can be adjusted to 2/3. Correspondingly, under the condition that the consumption of the food materials is reduced, the heating time, the stir-frying time and the heat preservation time in the preparation process can be properly reduced. For example, in a standard recipe for making steamed eggs, heating may be stopped after water is boiled for 13 minutes, and heating may be stopped after water is boiled for 10 minutes when the amount of food materials is reduced. It should be noted that, the process of adjusting the recipe according to the embodiment of the present invention may be completed by the execution main body of the embodiment of the present invention, or may also be provided with a modification right for the user to manually modify the recipe, so as to further improve the interest and richness of the cooking.
In some cases, if the standard cooking device recorded in the standard recipe acquired from the cloud is different from the current cooking device, for example, the standard cooking device is a common electric cooker, the current cooking device is an IH electric cooker, or for example, the standard cooking device is a microwave oven, and the current cooking device is an oven, the step of adjusting the food consumption and the manufacturing process information in the standard recipe may be more complicated. For example, nodes and time at which food materials or cooking environments change significantly are recorded in the preparation process information in the standard recipe, so that the food material usage amount and the preparation process information in the standard recipe are adjusted according to the equipment information of the current cooking equipment.
For example, in a standard recipe for cooking dumplings with an electric rice cooker, the quick-frozen dumplings are placed in cold water, the time for the cold water to boil for the first time is 6 minutes, and after boiling for 1 minute, new cold water is added to the electric rice cooker, and the water is heated again to boil for 1 minute, so that the cooking is finished. When the current cooking equipment is an induction cooker, the induction cooker is heated much faster than an electric cooker, so that the personalized menu comprises the following components: the time for heating cold water to boiling for the first time is 3 minutes, and after the cold water is boiled for 2 minutes (the electromagnetic oven heats water quickly, although the water is boiled, the interior of the dumpling is probably not heated sufficiently, so the boiling time is longer), new cold water is added into the electric cooker, the water is heated to boiling for 1 minute again, and the cooking is finished.
On the basis of the above embodiments, as an optional embodiment, after obtaining the personalized menu, the method further includes:
prompting a user to add food materials into the current cooking equipment according to the personalized menu;
identifying the food materials added into the current cooking equipment by the user, and comparing the identification result with the food material usage amount recorded in the personalized menu;
and if the amount of the food materials is matched with the amount of the food materials recorded in the personalized menu, sending an instruction for cooking the food materials according to the manufacturing process information recorded in the personalized menu to the current cooking equipment.
It should be noted that, after the personalized menu is obtained, the food material usage amount recorded in the personalized menu is prompted to the user. It will be appreciated that the user adds food material to the cooking device with some pre-processing of the food material, for example, processing the food material to a suitable size, or blanching the food material, etc. In some cases, the food materials are not mixed together and are directly heated by the cooking device, and the food materials may be placed in an interval for storing the food materials in the cooking device, and then the food materials are sequentially fed into the interval for preparing the food in the cooking device from the interval according to the cooking process. For example, a coffee maker has a plurality of sections for storing food materials (for example, sections for placing different coffee powder, milk, sugar, drinking water, etc.), and also has a section for preparing food materials (coffee). It can be understood that, after the embodiment of the present invention prompts the user to add food materials, the amount of the added food materials is not limited to be equal to the amount required for the current cooking, and the embodiment of the present invention supports a case where the amount of the added food materials is larger than the amount required for the current cooking, in this case, the cooking device has a function of only delivering the amount required for the current cooking, and the remaining food materials can be used in the next cooking.
The method for identifying the food materials added into the current cooking equipment by the user can adopt an image identification mode, namely, the food materials are photographed and sampled by image acquisition equipment built in the cooking equipment or terminal equipment with a camera, and then the food materials are identified through a pre-established neural network model for identifying the food materials. It can be understood that the specific construction of the neural network model for identifying food materials belongs to an easily completed technology in the field of machine learning, and is not described herein again.
In the embodiment of the invention, if the matching degree between the food material added to the current cooking equipment and the food material usage amount recorded in the personalized menu is greater than the preset threshold value, the matching degree is still matched. For example, the food material consumption recorded in the personalized menu includes 3 main food materials and 5 auxiliary food materials, and the recognition result indicates that the user adds 2 main food materials and 4 auxiliary food materials, wherein the goodness of fit of the main food material is 2/3, the goodness of fit of the auxiliary food material is 4/5, and both goodness of fit are greater than the preset threshold value of 50%, and the food materials are considered to be matched.
On the basis of the above embodiments, the comparison between the recognition result and the food material usage amount recorded in the personalized menu specifically includes: summing the weight of each food material in the recognition result according to the weight preset for each food material in the food material consumption; and comparing the summation result with a preset threshold value.
According to the embodiment of the invention, weights are preset for all food materials in the food material consumption, the food materials added to the current cooking equipment are summed according to the corresponding weights, and if the summation result is greater than the preset threshold value, the matching is determined. For example, the personalized spectrum records the weights of 3 main food materials: potato: 0.3; beef: 0.5; 0.2 of carrot; the weight of the 4 auxiliary food materials is as follows: 0.3 of anise; salt: 0.4; cooking wine: 0.2; 0.1 of chicken powder and 1.4 of a preset threshold value. If the food materials added into the current cooking equipment are potatoes, beef, anises and salt, the sum of the weights can be calculated to be 0.3+0.5+0.3+ 0.4-1.5, and is greater than a preset threshold value, the food materials are considered to be matched.
According to the embodiment of the invention, after the fact that the food materials added into the current cooking equipment by the user are matched with the food material usage amount recorded in the personalized menu is determined, an instruction for cooking the food materials according to the manufacturing process information recorded in the personalized menu is sent to the current cooking equipment, and the current cooking equipment starts to cook after receiving the instruction.
On the basis of the above embodiments, as an alternative embodiment, the cooking method according to the embodiment of the present invention further includes:
obtaining the scores of the user on the personalized menu;
if the score is higher than the score preset in the standard menu, prompting a user to locally cover the personalized menu on the standard menu;
and if the score is lower than the preset score in the standard menu, locally reserving the standard menu.
It should be noted that the step of prompting the user to score the personalized recipe may be performed after the personalized recipe is obtained, or may be performed after the dish is prepared by the current cooking device according to the personalized recipe. The embodiment of the invention prompts the user to score the personalized menu, which can be realized on the terminal, namely a dialog box for scoring is popped up on the terminal, and can also be realized on the current cooking equipment.
The embodiment of the invention presets the scores for the standard menu, so that after the scores of the personalized menu are obtained by the user, the scores of the personalized menu are compared with the scores of the standard menu:
if the score of the personalized menu is higher, the user can be understood to have higher evaluation on the personalized menu, namely, the user is reminded to cover the personalized menu with the standard menu locally (which can be a mobile terminal or the current cooking equipment). After the standard menu is covered by the personalized menu, the user can sample the personalized menu to directly make the same dish when making the same dish later.
If the score of the standard menu is higher, the user can be understood as being not satisfied with the personalized menu, and the standard menu is reserved. And when the same dish is prepared next time, the personalized menu generated by the standardized menu is different from the personalized menu with lower score at the previous time, so that the user can evaluate the new personalized menu.
On the basis of the above embodiments, as an optional embodiment, after obtaining the personalized menu, the cooking method according to the embodiment of the present invention further includes:
and sharing the personalized menu to other users, and/or uploading the personalized menu to a cloud.
It can be understood that in order to share the personalized recipes with other users, the users need to register before cooking, so that each user has an account, two users with friend relationships can share the personalized recipes with each other, the users can upload the personalized recipes to the cloud for storage, and the personalized recipes are downloaded from the cloud when the users want to browse the personalized recipes, so that the cooking pleasure is improved.
On the basis of the foregoing embodiments, as an optional embodiment, the step of acquiring the standard menu in the embodiment of the present invention specifically includes: and taking the menu shared by other users as a standard menu, or downloading the personalized menu from the cloud as the standard menu.
As an alternative embodiment, if the standard cooking device recorded in the standard recipe is completely identical to the cooking device currently used by the user, the personalized recipe of the current cooking device may be completely identical to the standard recipe. This has the advantage of further facilitating cooking by the user. For example, if a parent far away from home makes a delicious meal by using a cooking device, the parent can make a meal with high similarity according to a recipe as long as the parent sends the recipe of the meal to children beyond thousands of miles, and the children have the same cooking device as that of the parent, so that the cooking pleasure of the user is greatly improved.
When the user cardinality is large enough, the amount of users who select to upload the personalized menu to the cloud is considerable, and if the sharing of delicious food with excellent taste can be realized, the popularization of the cooking equipment can be promoted. Therefore, on the basis of the above embodiments, the cooking method according to the embodiment of the present invention further includes:
setting a first unique identifier for a standard menu stored on a cloud terminal, setting a second unique identifier for an individualized menu generated by the standard menu, and establishing association between the second unique identifier and the first unique identifier;
and obtaining scores of a certain number of personalized menus related to the same first unique identifier, and recommending the personalized menu with the highest score to the user.
It should be noted that, in the embodiment of the present invention, in order to facilitate management of the recipes, after the standard recipe is initially made, the standard recipe is stored in the cloud and is given a unique identifier, a second unique identifier is generated when the subsequent personalized recipe generated by the user in cooking is uploaded to the cloud, and association between the second unique identifier and the first unique identifier is established, so that the derivation relationship between the personalized recipe and the earliest standard recipe is determined.
Due to the fact that different cooking devices used by different users are different, the generated personalized recipes are different, and although the tastes of the different users are different, when the number of the personalized recipes is enough and/or the base number of the users is enough, the personalized recipes with high personalized recipe scores can reflect the good tastes to a certain degree.
Fig. 2 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 2, the configuration platform includes: a standard recipe making module 201 and a personalized recipe making module 202, wherein:
the standard recipe making module 201 is configured to obtain a standard recipe, where device information, food material usage amount, and making process information of a standard cooking device are recorded in the standard recipe.
It should be noted that the cooking device in the embodiment of the present invention may be a cooking device, such as an intelligent electric cooker, a pressure cooker, a soymilk maker, a microwave oven, or the like, or may be a terminal that establishes an interconnection relationship with the cooking device, such as an intelligent sound box, a mobile phone, a tablet computer, or the like. The standard menu making module of the embodiment of the invention firstly needs to obtain a standard menu, wherein the standard menu can be cooked by a manufacturer of cooking equipment in a household environment by the best-selling cooking equipment to obtain a summarized menu; in some cases, the same general type of cooking equipment may have multiple models, for example, IH rice cookers, and in the case of consistent configuration of main electronic components, there may be products with different capacities, such as 3L, 4L, 5L, etc., since it is complicated to perform cooking experiments on IH rice cookers with each capacity, the standard recipe may be a recipe summarized by cooking with 4L rice cookers. It should be noted that the standard recipe of the embodiment of the present invention may not only be used for cooking devices with different capacities, but also be applicable to cooking devices with different production years, for example, a recipe for cooking pork ribs with an IH rice cooker may be used as a standard recipe for an old IH rice cooker produced in 2016 years, or may be used as a standard recipe for a new IH rice cooker produced in 2019 years.
The cooking device provided by the embodiment of the invention can interact with the cloud to obtain a standard menu, and connection modes such as wifi, Bluetooth, wlan, 3G, 4G and 5G can be adopted in specific implementation, and the embodiment of the invention is not limited specifically. In addition, the standard recipe may be previously stored in the current cooking apparatus and transmitted to the execution main body by the current cooking apparatus.
The standard recipe of the embodiment of the invention records the equipment information of the standard cooking equipment, wherein the standard cooking equipment can be the cooking equipment adopted when the standard recipe is made, and can also be the cooking equipment which is most suitable for making the standard recipe. The device information may include a model, power, capacity, product name, and the like of the cooking device. For example, the device information of a standard cooking device recorded in a certain standard recipe is: the product name is as follows: IH electric cooker, model: MB-FZ2001, Capacity: 2L, power: 800W. The manufacturing process information of the embodiment of the invention comprises temperature information, food material adding amount information and cooking action information at each moment in the cooking process. In a specific implementation, the temperature information and the food material addition amount information at each time can be displayed in the form of a time curve. The cooking action recorded in the cooking action information is related to specific cooking equipment, for example, for an IH electric cooker, the cooking action information is simple and can be the heating power of different time, and for a soybean milk machine, the cooking action information is complex and comprises the control of the rotating speed and the time of a motor besides the heating control. For an automatic cooker, the cooking action is more complicated, and the cooking action also comprises the time, the amplitude and the like of the stir-frying action, and the technicians in the field can understand that the cooking action can be correspondingly changed along with different cooking devices.
The food material consumption records the list of main materials and auxiliary materials required by the menu, the total amount required by the main materials and the auxiliary materials, the time point for applying the food material and other information. For example, for a standard recipe for cooking pork ribs with an IH rice cooker, the food material usage amounts recorded in the recipe are: 2 cups of rice; 8 pieces of spareribs; 50mL of water; half root of carrot; half root of Chinese yam; 10mL of soy sauce; 5mL of honey; 4g of table salt; adding the soy sauce after boiling for 1 minute; the honey was added after boiling for 10 minutes in water. It can be understood that the cooking device of the embodiment of the invention should have a containing space for storing each food material, and in the IH rice cooker for preparing rib stewing, at least a containing space for storing soy sauce, honey and salt should be provided.
And the personalized recipe making module 202 is configured to adjust the food material usage amount and the making process information in the standard recipe according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard recipe, so as to obtain a personalized recipe.
As can be seen from the above description, the standard recipe as one recipe generated at a specific cooking apparatus may not be perfectly suitable for all cooking apparatuses. In order to enable different devices to make dishes with the same taste, the embodiment of the invention adopts the step of comparing the device information of the standard cooking device recorded in the standard menu with the device information of the current cooking device, so as to adjust the food material consumption and the making process information in the standard menu.
Generally, the standard cooking devices in the standard menu obtained by the embodiment of the invention are the same as the current cooking devices in type, for example, all the cooking devices are IH rice cookers, and the difference between the standard cooking devices and the current cooking devices is only that the cooking devices have different capacities, different thicknesses or different small accessories. For example, the IH rice cooker is also an IH rice cooker, and the IH rice cooker with higher price is likely to have a thicker inner container and an anti-overflow moisture-preserving valve with the function of realizing continuous boiling. Therefore, the consumption of the food materials can be adjusted according to the capacity, for example, the capacity of the standard cooking device is 3L, and the capacity of the current cooking device is 2L, so that the consumption of the food material information in the standard menu can be adjusted to 2/3. Correspondingly, under the condition that the consumption of the food materials is reduced, the heating time, the stir-frying time and the heat preservation time in the preparation process can be properly reduced. For example, in a standard recipe for making steamed eggs, heating may be stopped after water is boiled for 13 minutes, and heating may be stopped after water is boiled for 10 minutes when the amount of food materials is reduced. It should be noted that, the recipe adjustment process in the embodiment of the present invention may be completed by the cooking device in the embodiment of the present invention, or may also provide modification authority to the user, and the user performs modification manually, so as to further improve the interestingness and richness of cooking.
In some cases, if the standard cooking device recorded in the standard recipe acquired from the cloud is different from the current cooking device, for example, the standard cooking device is a common electric cooker, the current cooking device is an IH electric cooker, or for example, the standard cooking device is a microwave oven, and the current cooking device is an oven, the step of adjusting the food consumption and the manufacturing process information in the standard recipe may be more complicated. For example, nodes and time at which food materials or cooking environments change significantly are recorded in the preparation process information in the standard recipe, so that the food material usage amount and the preparation process information in the standard recipe are adjusted according to the equipment information of the current cooking equipment.
For example, in a standard recipe for cooking dumplings with an electric rice cooker, the quick-frozen dumplings are placed in cold water, the time for the cold water to boil for the first time is 6 minutes, and after boiling for 1 minute, new cold water is added to the electric rice cooker, and the water is heated again to boil for 1 minute, so that the cooking is finished. When the current cooking equipment is an induction cooker, the induction cooker is heated much faster than an electric cooker, so that the personalized menu comprises the following components: the time for heating cold water to boiling for the first time is 3 minutes, and after the cold water is boiled for 2 minutes (the electromagnetic oven heats water quickly, although the water is boiled, the interior of the dumpling is probably not heated sufficiently, so the boiling time is longer), new cold water is added into the electric cooker, the water is heated to boiling for 1 minute again, and the cooking is finished.
The cooking device provided in the embodiment of the present invention specifically executes the embodiment processes of the above-mentioned cooking methods, and please refer to the contents of the above-mentioned cooking method embodiments for details, which are not described herein again.
According to the cooking device provided by the embodiment of the invention, the standard menu recorded with the equipment information, the food material consumption and the making process information of the standard cooking equipment is obtained, compared with the existing menu only recorded with the food material consumption, richer information related to cooking can be obtained, and better delicious food can be made.
Fig. 3 is a schematic entity structure diagram of an electronic device according to an embodiment of the present invention, and as shown in fig. 3, the electronic device may include: a processor (processor)310, a communication Interface (communication Interface)320, a memory (memory)330 and a communication bus 340, wherein the processor 310, the communication Interface 320 and the memory 330 communicate with each other via the communication bus 340. The processor 310 may invoke a computer program stored on the memory 330 and executable on the processor 310 to perform the cooking methods provided by the above embodiments, including, for example: acquiring a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu; and adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain the personalized menu.
In addition, the logic instructions in the memory 330 may be implemented in the form of software functional units and stored in a computer readable storage medium when the software functional units are sold or used as independent products. Based on such understanding, the technical solutions of the embodiments of the present invention may be essentially implemented or make a contribution to the prior art, or may be implemented in the form of a software product stored in a storage medium and including instructions for causing a computer device (which may be a personal computer, a server, or a network device) to execute all or part of the steps of the methods described in the embodiments of the present invention. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
Embodiments of the present invention further provide a non-transitory computer-readable storage medium, on which a computer program is stored, where the computer program is implemented to perform the cooking method provided in the foregoing embodiments when executed by a processor, and the method includes: acquiring a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu; and adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain the personalized menu.
The above-described embodiments of the apparatus are merely illustrative, and the units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the modules may be selected according to actual needs to achieve the purpose of the solution of the present embodiment. One of ordinary skill in the art can understand and implement it without inventive effort.
Through the above description of the embodiments, those skilled in the art will clearly understand that each embodiment can be implemented by software plus a necessary general hardware platform, and certainly can also be implemented by hardware. With this understanding in mind, the above-described technical solutions may be embodied in the form of a software product, which can be stored in a computer-readable storage medium such as ROM/RAM, magnetic disk, optical disk, etc., and includes instructions for causing a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the methods described in the embodiments or some parts of the embodiments.
Finally, it should be noted that: the above examples are only intended to illustrate the technical solution of the present invention, but not to limit it; although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A method of cooking, comprising:
acquiring a standard menu, wherein equipment information, food material consumption and manufacturing process information of standard cooking equipment are recorded in the standard menu;
adjusting the food material consumption and the making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain an individual menu;
further comprising:
prompting a user to add food materials into the current cooking equipment according to the personalized menu;
identifying the food materials added into the current cooking equipment by the user, and comparing the identification result with the food material usage amount recorded in the personalized menu;
if the amount of the food materials is matched with the amount of the food materials recorded in the personalized menu, sending an instruction for cooking the food materials according to the manufacturing process information recorded in the personalized menu to current cooking equipment;
the identification result is compared with the food material consumption recorded in the personalized menu, and the method specifically comprises the following steps:
summing the weight of each food material in the recognition result according to the weight preset for each food material in the food material consumption;
and comparing the summation result with a preset threshold value.
2. The cooking method of claim 1, further comprising:
obtaining the scores of the user on the personalized menu;
if the score is higher than the score preset in the standard menu, prompting a user to locally cover the personalized menu on the standard menu;
and if the score is lower than the preset score in the standard menu, locally reserving the standard menu.
3. The cooking method of claim 1, further comprising: and sharing the personalized menu to other users, and/or uploading the personalized menu to a cloud.
4. Cooking method according to claim 3, characterised in that said acquisition of a standard recipe, in particular:
and taking the menu shared by other users as a standard menu, or downloading the personalized menu from the cloud as the standard menu.
5. The cooking method of claim 4, further comprising:
setting a first unique identifier for a standard menu stored on a cloud terminal, setting a second unique identifier for an individualized menu generated by the standard menu, and establishing association between the second unique identifier and the first unique identifier;
and obtaining scores of a certain number of personalized menus related to the same first unique identifier, and recommending the personalized menu with the highest score to the user.
6. A cooking device, comprising:
the standard recipe making module is used for obtaining a standard recipe, and equipment information, food material consumption and making process information of standard cooking equipment are recorded in the standard recipe;
the personalized menu making module is used for adjusting the food material consumption and making process information in the standard menu according to the equipment information of the standard cooking equipment and the equipment information of the current cooking equipment recorded in the standard menu to obtain a personalized menu;
the cooking device is further configured to:
prompting a user to add food materials into the current cooking equipment according to the personalized menu;
identifying the food materials added into the current cooking equipment by the user, and comparing the identification result with the food material usage amount recorded in the personalized menu;
if the amount of the food materials is matched with the amount of the food materials recorded in the personalized menu, sending an instruction for cooking the food materials according to the manufacturing process information recorded in the personalized menu to current cooking equipment;
wherein, comparing the identification result with the food material usage amount recorded in the personalized menu specifically comprises:
summing the weight of each food material in the recognition result according to the weight preset for each food material in the food material consumption;
and comparing the summation result with a preset threshold value.
7. An electronic device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor when executing the program implements the steps of the cooking method according to any one of claims 1 to 5.
8. A non-transitory computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the cooking method according to any one of claims 1 to 5.
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| CN114098412B (en) * | 2021-11-12 | 2023-03-14 | 广东美的厨房电器制造有限公司 | Menu generation method, menu generation device, cooking appliance and readable storage medium |
| CN114732291A (en) * | 2022-03-04 | 2022-07-12 | 添可智能科技有限公司 | Cooking control method and device and cooking equipment |
| CN115309210B (en) * | 2022-08-29 | 2023-11-28 | 杭州老板电器股份有限公司 | Cooking control method, control device, steaming and baking equipment and readable storage medium |
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| CN104510329B (en) * | 2015-01-16 | 2017-01-25 | 孙昊 | Recipe generation system of cooking utensil and cooking utensil |
| CN106647475A (en) * | 2016-12-08 | 2017-05-10 | 美的集团股份有限公司 | Control method and device capable of achieving intelligent cooking |
| JP6932535B2 (en) * | 2017-04-20 | 2021-09-08 | 株式会社ハーマン | Gas grill |
| CN108074634B (en) * | 2017-07-20 | 2021-12-10 | 宁波方太厨具有限公司 | Recipe generation method based on cooking equipment |
| CN107991939A (en) * | 2017-12-27 | 2018-05-04 | 广东美的厨房电器制造有限公司 | Cooking control method and culinary art control device, storage medium and cooking equipment |
| CN108932319B (en) * | 2018-06-27 | 2021-10-12 | 佛山市云米电器科技有限公司 | Method and system for optimizing recommended menu of steaming and baking equipment |
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