CN111657751A

CN111657751A - Cooking method, device, equipment and computer storage medium

Info

Publication number: CN111657751A
Application number: CN201910164769.XA
Authority: CN
Inventors: 吴宗林; 麻百忠; 李信合; 刘金明; 何毅东; 胡小玉
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2019-03-05
Filing date: 2019-03-05
Publication date: 2020-09-15
Also published as: WO2020177388A1

Abstract

The embodiment of the application discloses a cooking method, a cooking device, cooking equipment and a computer storage medium, wherein the method comprises the following steps: firstly, acquiring an identifier of a first food material and a first actual weight of the first food material; when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked; determining and outputting a first reference weight of the second food material according to the historical cooking record and a first actual weight of the first food material; acquiring a second actual weight of a second food material placed by a user; and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

Description

Cooking method, device, equipment and computer storage medium

Technical Field

The present application relates to the field of household appliance technologies, and in particular, but not limited to, a cooking method, apparatus, device, and computer storage medium.

Background

In daily life, when a user uses the electric cooker to cook, water with corresponding scales is usually put according to the amount of rice to be put. However, due to the fact that Chinese land is large and living, the produced rice is multiple in varieties, and some rice is long in standing time and fresh. Different rice species are in different areas, the effect of rice cooked by the same water line in the pot in the electric rice cooker can generate certain deviation, some rice can overflow during cooking, some rice can be uncooked, and the user is required to adjust the water quantity to be placed according to the actual application scene. Therefore, every time the user cooks rice or purchases different rice varieties, the user needs to try to cook the rice until the proper water amount is adjusted, and a good rice effect can not be cooked. The user is not convenient enough to use, and the intelligent electric cooker has the defect that the intelligent electric cooker is not intelligent at all.

Therefore, how to optimize the cooking effect according to the characteristics of the food materials of the user becomes a technical problem to be solved at present.

Disclosure of Invention

In view of the above, embodiments of the present application provide a cooking method, apparatus, device and computer storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in a first aspect, an embodiment of the present application provides a cooking method, including:

acquiring an identifier of a first food material and a first actual weight of the first food material;

when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

determining and outputting a first reference weight of the second food material according to the historical cooking record and a first actual weight of the first food material;

acquiring a second actual weight of a second food material placed by a user;

and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

In a second aspect, embodiments of the present application provide a cooking apparatus, the apparatus including: first acquisition unit, first determining unit, second acquisition unit, first cooking unit, wherein:

the first obtaining unit is used for obtaining the identifier of the first food material and the first actual weight of the first food material;

the first determining unit is used for determining a historical cooking record according to the identifier of the first food material when a first cooking instruction is received, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

the second determining unit is used for determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material;

the second obtaining unit is used for obtaining a second actual weight of a second food material placed by a user;

the first cooking unit is used for cooking the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet preset conditions.

In a third aspect, an embodiment of the present application provides a cooking apparatus, the apparatus includes a memory, a communication bus, and a processor, wherein:

the memory is used for storing historical cooking records and default records;

the communication bus is used for realizing connection communication between the processor and the memory;

the processor is used for executing the cooking program stored in the memory so as to realize the steps of the cooking method when the cooking process is executed by the processor.

In a fourth aspect, embodiments of the present application provide a computer storage medium storing a cooking program, where the cooking program is executed by a processor to implement the steps of the cooking method.

The embodiment of the application provides a cooking method, a cooking device, cooking equipment and a computer storage medium, wherein the method comprises the following steps: acquiring an identifier of a first food material and a first actual weight of the first food material; when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked; determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material; then, acquiring a second actual weight of a second food material placed by the user; and finally, cooking the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet preset conditions. Therefore, the cooking habits of the user and the tastes of the user to a certain food material can be known by using the historical cooking data of the user, so that the cooking methods meeting the personal preferences of the user can be obtained for different cooking food materials, and the taste requirements of the user to different food materials are further met.

Drawings

FIG. 1 is a schematic diagram of a cooking system according to an embodiment of the present disclosure;

fig. 2 is a schematic flow chart of an implementation of a cooking method provided in an embodiment of the present application;

fig. 3 is a schematic flow chart of another implementation of a cooking method provided in an embodiment of the present application;

fig. 4 is a schematic flow chart of another implementation of the cooking method according to the embodiment of the present application;

fig. 5 is a schematic flow chart of still another implementation of the cooking method according to the embodiment of the present application;

fig. 6 is a schematic flow chart of still another implementation of the cooking method according to the embodiment of the present application;

FIG. 7 is a schematic flow chart illustrating a cooking method in an initial use of a cooking device according to an embodiment of the present application;

FIG. 8 is a schematic flow chart illustrating an implementation of a cooking method of the cooking device in non-initial use according to the embodiment of the present application;

FIG. 9 is a schematic diagram of a cooking device according to an embodiment of the present disclosure;

fig. 10 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

The technical solution in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. It should be noted that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments obtained by a person skilled in the art without making any inventive step on the basis of the embodiments presented in the present application shall fall within the scope of protection of the present application.

Fig. 1 is a schematic structural diagram of a cooking system according to an embodiment of the present application, and as shown in fig. 1, the cooking system includes: cooking device 101, terminal 102 and server 103.

Wherein, a communication connection is established between the cooking device 101 and the terminal 102, and a communication connection is established between the terminal 102 and the server 103. A cooking Application (APP) is installed on the terminal 102, the background service of the APP is the server 103, and the terminal 102 and the server 103 transmit and receive data to and from each other through the APP.

In practical applications, the cooking device 101 may obtain the weight of the placed food material and send the weight of the food material to the terminal 102.

After obtaining the weight, the terminal 102 sends an instruction to the server 103 and obtains a directed weight of another food material for the instruction. Here, the user's instruction may be divided into two types, one is to obtain the reference weight through the history cooking record, and the server 103 returns a guidance weight to the terminal 102 according to the history cooking record; another instruction may be that the user does not refer to the historical cooking record, and the server 103 determines the guiding weight of another food material according to the weight of the food material placed by the user and the default corresponding relation table. Here, the default correspondence may be a table of correspondence between weights of at least two food materials obtained by a manufacturer in a laboratory when the cooking apparatus is shipped from a factory.

For example, user a makes rice using an electric rice cooker. First, the user a puts the rice in the inner container of the rice cooker, and the rice cooker obtains the weight of the rice through the built-in weighing sensor. Then the rice cooker sends the rice weight to the user A, and the user A can send an instruction for finishing the cooking through the historical cooking record to the server through the corresponding APP in the mobile phone. The server gives a reference water weight according to the weight of rice placed by the user A.

The user a reproduces the water from the reference water and obtains the actual water weight. When the actual water weight does not meet the preset condition, the electric rice cooker gives out a warning to warn that the current water level can not normally cook rice until the actual water weight meets the preset condition. The user A presses the cooking key, and the electric cooker starts to cook rice.

In other embodiments, the reference weight output may also be made by the cooking appliance. At the moment, the cooking equipment calculates the reference water weight according to the actual rice weight placed by the user and the historical cooking record stored by the cooking equipment, displays the reference water weight on a display screen of the cooking equipment, or marks scales in the pot in an infrared mode and the like, and further provides reference for the user.

The cooking method provided in the examples of the present application is further described below by way of example.

Example one

An embodiment of the present application provides a cooking method, and fig. 2 is a schematic implementation flow diagram of the cooking method provided in the embodiment of the present application, and as shown in fig. 2, the method includes:

step S201: an identification of the first food material and a first actual weight of the first food material are obtained.

In this embodiment, the step S201 may be implemented by a cooking device, which may be an electric cooker, an electric pressure cooker, an electric steamer, or the like.

The first food material identifier can carry the information of the types of food materials, such as the food materials are classified into rice, beans, fruits, vegetables, meat and the like; it may also carry a different variety of a food material, such as japonica rice, northeast rice, Thailand jasmine rice, glutinous rice, indica rice, etc., for rice.

When obtaining first actual weight, can use the instrument outside the electric rice cooker to weigh, then with weight information input on the APP at cooking equipment's display screen or terminal. The first actual weight can also be read by a weighing sensor arranged in the electric cooker; the volume of the first food material placed by the user can be obtained through the image sensor, and then the weight is calculated to obtain weight information.

Step S202: and when a first cooking instruction is received, determining a historical cooking record according to the identification of the first food material.

Here, the step S202 may be implemented by a cooking apparatus, and may also be implemented by a server. The first cooking instruction is used for indicating cooking according to the historical cooking record, and the first cooking instruction can be an instruction directly sent to the cooking equipment through operation on the cooking equipment by a user or an instruction sent to a server through operation on an APP by the user. The first cooking instruction may also carry a cooking type.

The historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked.

The historical cooking record is determined according to the identification of the first food material, and when the historical cooking record is implemented, the historical cooking record can be determined according to the identification of the first food material and the cooking type. For example, the first food material is marked as rice, the cooking types of the rice can be rice cooking, porridge cooking and the like, different cooking types correspond to different historical cooking records, and the historical cooking records stored when the rice is cooked by the rice can be obtained according to the rice and the cooked rice.

In other embodiments, the historical cooking records may be determined only by the identification of the first food material, and since the first food material may have a plurality of cooking types, a plurality of cooking records may be determined at this time. In addition, the historical cooking records can be determined by the identifier of the first food material and the identifier of the second food material, for example, when the first food material is rice and the cooking type is porridge, the second food material can be water, fruit juice, milk and the like, different historical cooking records correspond to rice porridge cooked with water and rice porridge cooked with milk, and at this time, the historical cooking records need to be determined according to the identifier of the first food material and the identifier of the second food material.

Step S203: determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material.

Here, the step S203 may be implemented by a cooking apparatus, and may also be implemented by a server. When the step S203 is implemented, the weight ratio of the first food material and the second food material according to the taste of the user can be determined according to the historical cooking record, and then the reference weight of the second food material is determined according to the first actual weight adopted in the current cooking.

When step S203 is implemented by a cooking device, outputting the first reference weight of the second food material may be displaying the first reference weight on a display screen of the cooking device, broadcasting the first reference weight through voice, or displaying a reference scale of the first reference weight on an inner container of the cooking device in an infrared manner.

When step S203 is implemented by the server, outputting the first reference weight of the second food material may be that the server transmits the first reference weight to the terminal or the cooking apparatus. After receiving the first reference weight, the cooking device can display the first reference weight on a display screen of the cooking device or an APP of a terminal in a digital form, and can also display a reference scale of the first reference weight on an inner container of the cooking device in an infrared form.

Step S204: and acquiring a second actual weight of the second food material placed by the user.

Here, step S204 is implemented by the cooking apparatus. In this embodiment, the second actual weight may be obtained from a weighing sensor of the cooking apparatus, or may be obtained from an external flow controller.

Step S205: and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

Here, step S205 is implemented by the cooking apparatus. The first food material and the second food material are cooked, the first food material and the second food material can be cooked according to a first actual weight and a second actual weight, and in an actual implementation process, a cooking curve matched with the actual weight can be selected for cooking according to the first actual weight and the second actual weight. The cooking curve is a curve accurately quantized with respect to control variables such as cooking time and temperature during the cooking process. For example, when the first actual weight is lighter, increasing the boiling time reduces the stewing time; or when the first actual weight is heavier, the stewing time is increased.

In the embodiment of the application, the cooking habits of the user and the tastes of the user to certain food materials can be known by using the historical cooking data of the user, so that the cooking methods meeting the personal preferences of the user can be obtained for different cooking food materials, and the taste requirements of the user to different food materials are further met.

Example two

Based on the foregoing embodiments, the present application further provides a cooking method, which is applied to a cooking device. Fig. 3 is a schematic flow chart of another implementation of the cooking method provided in the embodiment of the present application, and as shown in fig. 3, the method includes:

step S301: the cooking device obtains an identification of the first food material and a first actual weight of the first food material.

Step S302: when the cooking equipment receives a first cooking instruction, determining a historical cooking record according to the identification of the first food material.

Here, the first cooking instruction carries a cooking type of the first food material, and when the step S302 is implemented, the historical cooking record in the first time period may be determined according to the identifier of the first food material and the cooking type. The historical cooking records at least include user scores, historical weights of the first food material, and historical weights of the second food material. The user score can reflect the user's satisfaction with the cooking result, such as a user score of 92 indicating that the user is very satisfied, a score of 85 indicating that the user is substantially satisfied, a score of 75 indicating general, and a score of 65 indicating dissatisfaction.

The first duration is a predetermined period of time, which may be days, weeks or months, a duration range selectable by a user, or a default duration range for the cooking device. Because a plurality of historical cooking records may be stored in the historical cooking records, the time length for selecting the historical cooking records is controlled, the range selected by the user is reduced, and the efficiency for selecting the target record by the user is increased.

Step S303: the cooking device determines a target record from the historical cooking records based on the user score.

Here, the target record is a basis for giving the first reference weight. Determining that the target record can be obtained by selecting the historical cooking record with the highest evaluation from the historical cooking records by the cooking equipment as the target record; the target record can be selected by the user according to the change of the preference of the user.

Step S304: the cooking device determines a first target ratio according to the historical weight of the second food material and the historical weight of the first food material.

The first target proportion may be a ratio obtained by directly dividing the historical weight of the second food material by the historical weight of the first food material, or a ratio obtained by weighting two historical weights.

Step S305: the cooking device determines the first reference weight according to the first actual weight and the first target proportion.

Here, the first reference weight may be determined by multiplying the first actual weight and the first target ratio to the first reference weight, or by calculating the first reference weight through another mathematical model such as a hyperbolic curve, a parabolic curve, or a fitted curve.

Step S306: and acquiring a second actual weight of the second food material placed by the user.

Step S307: the cooking apparatus determines whether the first reference weight and the second actual weight satisfy a preset condition.

Here, when step S307 is implemented, the cooking apparatus may determine whether an absolute value of a difference between the first reference weight and the second actual weight is less than a preset weight threshold, and when the absolute value is less than the weight threshold, the first reference weight and the second actual weight are considered to satisfy a preset condition, and then step S309 is performed; when the absolute value is not less than the weight threshold, the first reference weight and the second actual weight are considered not to satisfy the preset condition, and then the process proceeds to step S308.

Step S308: the cooking device outputs prompt information to prompt adjustment of the weight of the second food material.

Here, the cooking apparatus may output a prompt message when the first reference weight and the second actual weight do not satisfy a preset condition. In this embodiment, if the first reference weight and the second actual weight do not satisfy the preset condition, which indicates that the difference between the placed weight of the second food material and the first reference weight is too large, at this time, if the user uses the second food material with the second actual weight to cook, the cooking effect same as or similar to the target record cannot be achieved.

In this embodiment, the output prompt message may be a voice prompt message sent by the electric rice cooker or a prompt message appearing on the display screen. The prompt information may be a warning signal, or may carry specific contents that the first reference weight and the second actual weight do not satisfy the preset condition. The user can adjust the second actual weight according to the prompt message.

Step S309: the cooking device cooks according to the first actual weight and the second actual weight.

In the cooking method provided by the embodiment of the application, first, after determining a first reference weight of a second food material corresponding to a first actual weight of a first food material according to a historical cooking record, obtaining a second actual weight of the second food material placed by a user; when the first reference weight and the second actual weight meet the preset condition, the cooking equipment cooks according to the first actual weight and the second actual weight; when the first reference weight and the second actual weight do not meet the preset condition, the cooking equipment outputs prompt information to prompt a user to adjust the weight of the second food material, so that the user can cook food according with personal preference of the user by using historical cooking data of the user, and the user can be timely prompted to adjust when the deviation between the weight of the second food material placed by the user and the reference weight is large, and the cooking failure rate can be reduced.

In other embodiments, after the obtaining of the second actual weight of the second food material placed by the user, the method further includes:

step 310: recording the first actual weight and the second actual weight.

Step 311: and acquiring and recording the user score of the user on the cooking result.

In this embodiment, the scoring of the user may be directly performed by taking a certain numerical value as a full score, the cooking device performs grading division on the scoring result according to the scoring percentage, for example, when the scoring is performed by taking 100 as the full score, when the historical cooking records with the scoring of 98 or more account for one fourth of all the historical cooking records, the historical cooking records with the scoring of 98 or more are graded as "good", and then the historical cooking records with the scoring of less than 98 are graded as "good", "medium", or "poor"; the user may directly rate the cooking result.

Step 312: adding the first actual weight, the second actual weight, and the user score to a historical cooking record.

In the present embodiment, if the user does not score the cooking result after use, the cooking result is defaulted to a medium level such as rating "medium" or the user score is defaulted to 80.

In this embodiment, after the user saves a large number of historical cooking records, the user may delete the cooking record with a lower rating in consideration of the storage of the cooking device or the server and the recall of the historical cooking records. The cooking device or the server deletes the lowest scoring cooking record, for example, a maximum value for storing historical cooking records can be set, and when the number of the stored historical cooking records is greater than the maximum value, the lowest scoring cooking record is deleted.

EXAMPLE III

An embodiment of the present application provides a cooking method applied to a cooking device, and fig. 4 is a schematic flow chart of another implementation of the cooking method provided in the embodiment of the present application, as shown in fig. 4, the method includes:

step S401: the cooking device obtains a first actual weight of a first food material.

Step S402: and when a second cooking instruction is received, the cooking equipment determines a default record according to the identification of the first food material.

Here, the second cooking instruction may be an instruction directly transmitted to the cooking apparatus by the user operating on the cooking apparatus, or an instruction transmitted to the cooking apparatus by the user operating on the APP. The second cooking instruction is used for indicating cooking according to a default record, and the default record is a weight relation between the first food material and the second food material stored in advance by a manufacturer. In this embodiment, stored in the default record is a ratio relationship between the weight of the first food material and the weight of the second food material that is according with most people's preferences, which is given by the manufacturer according to the experimental data when the cooking device is shipped from the factory.

Step S403: the cooking device determines and outputs a second reference weight of a second food material according to the default record and the first actual weight.

Here, the second reference weight may be displayed on a display screen of the cooking apparatus or an APP of the terminal in a digital form, or a reference scale of the second reference weight may be displayed on an inner container of the cooking apparatus in an infrared form.

Step S404: the cooking device obtains a third actual weight of the user placing the second food material.

Step S405: and the cooking equipment cooks the first food material and the second food material according to the first actual weight and the third actual weight.

Step S406: the cooking device records the first actual weight and the third actual weight.

Step S407: and the cooking equipment records the user score of the user on the cooking result.

Step S408: the cooking appliance adds the first actual weight, the third actual weight, and the user score to a historical cooking record.

In the cooking method provided by the embodiment of the application, when a second cooking instruction is received, the cooking device determines and outputs a second reference weight of a second food material according to a default record provided by a manufacturer and a first actual weight of a first food material, obtains a third actual weight of the second food material placed by a user, and finally cooks the first food material and the second food material according to the first actual weight and the third actual weight. In addition, after cooking is finished, the cooking equipment can also receive user scores of the user on the cooking result, and the first actual weight, the third actual weight and the user scores of the cooking result are added into the historical cooking record; not only can the suggested weight of the user during cooking be given based on the default record provided by the manufacturer, but also the cooking data of the user can be recorded, so that the basis is provided for the next cooking.

Example four

Based on the foregoing embodiment, a cooking method is further provided in an embodiment of the present application, and fig. 5 is a schematic flow chart of a further implementation of the cooking method provided in the embodiment of the present application, as shown in fig. 5, the method includes:

step S501: the cooking device obtains a first actual weight of the first food material and an identification of the first food material.

Step S502: when a first cooking instruction is received, the cooking equipment determines a historical cooking record according to the identification of the first food material.

Here, the historical cooking record is used to characterize a weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked. The historical cooking records at least include user scores, historical weights of the first food material, and historical weights of the second food material.

Step S503: and when the user scores in the historical cooking records are all smaller than a third threshold value, determining that no target record exists in the historical cooking records.

In this embodiment, when the user is not satisfied with the cooking result, the score given by the user is lower than the third threshold described above. The third threshold may be the lowest value that the rice cooker or the server can default to a certain score. For example, the 80 point is used as the threshold, and when all the historical cooking records in the first time period are lower than the 80 point, it is considered that no record of the cooking result acceptable by the user exists in the historical cooking records at this time. That is, when the user scores are all less than the third threshold, it indicates that the user is not satisfied with the historical cooking records, and the target record cannot be selected from the historical cooking records.

Step S504: and the cooking equipment determines and outputs a second reference weight of the second food material according to a default record provided by the manufacturer and the first actual weight.

In the present embodiment, when the user transmits the first cooking instruction but does not have a satisfactory cooking result in the history cooking record, the cooking apparatus determines the second reference weight according to a default record provided by the manufacturer.

Step S505: the cooking device obtains a second actual weight of the user placing the second food material.

Step S506: and when the second reference weight and the second actual weight meet preset conditions, the cooking equipment cooks according to the first actual weight and the second actual weight.

In the cooking method provided by the embodiment of the application, when the cooking device receives the instruction to cook according to the historical cooking record, and when the user is not satisfied with the past cooking record, namely the target record does not exist in the historical cooking record, the cooking device can obtain the second reference weight corresponding to the first actual weight according to the default record, so that correct cooking instruction is provided for the user, and the cooking effect is guaranteed.

EXAMPLE five

The embodiment of the application further provides a cooking method, which is applied to the cooking system shown in fig. 1. Fig. 6 is a schematic flow chart of still another implementation of the cooking method according to the embodiment of the present application, and as shown in fig. 6, the method includes:

step S601: after the cooking device receives the starting instruction, the first actual weight of the first food material is obtained.

Step S602: when the cooking device receives the first cooking instruction, the cooking device sends a first request message to the terminal.

Here, the first request message is used to request that the reference weight of the second food material is obtained based on a historical cooking record, and the first request message carries at least the first actual weight.

Step S603: and the terminal sends the first request message to a server.

Step S604: the server determines a first reference weight of a second food material according to a first relation table corresponding to a historical cooking record and the first actual weight.

Here, the first request message may also carry a type of the first food material, and after receiving the first request message sent by the terminal, the server first obtains the first actual weight and the type of the first food material carried in the first request message, and then obtains a first relation table corresponding to the type according to the type of the first food material. That is, different kinds of food materials correspond to different first relation tables.

After a server acquires a first relation table, acquiring M historical cooking records in a first time period from the first relation table, wherein the historical cooking records at least comprise user scores, historical weight of a first food material and historical weight of a second food material, and M is an integer less than or equal to N; then, based on the user scores, determining a target record from the M historical cooking records; and finally, determining the first reference weight according to the historical weight of the first food material, the historical weight of the second food material and the first actual weight in the target record.

Step S605: the server transmits the first reference weight to a terminal.

Step S606: the terminal transmits the first reference weight to a cooking apparatus.

Step S607: the cooking device obtains a second actual weight of a user placing a second food material.

Step S608: the cooking apparatus determines whether the first reference weight and the second actual weight satisfy a preset condition.

Here, when the step S608 is implemented, the cooking apparatus may determine whether an absolute value of a difference between the first reference weight and the second actual weight is smaller than a preset weight threshold, and when the absolute value is smaller than the weight threshold, the first reference weight and the second actual weight are considered to satisfy a preset condition, and then the step S610 is proceeded to; when the absolute value is not less than the weight threshold, the first reference weight and the second actual weight are considered not to satisfy the preset condition, and then the process proceeds to step S609.

Step S609: and the cooking equipment outputs prompt information.

Here, the prompt message is used to prompt the user to adjust the weight of the second food material.

Step S610: the cooking device cooks according to the first actual weight and the second actual weight.

Step S611: the cooking appliance transmits the second actual weight to the terminal.

Step S612: and the terminal acquires the user score of the user on the cooking effect, and sends the first actual weight, the second actual weight and the user score to the server.

Step S613: the server stores the first actual weight, the second actual weight, and the user score in a first relationship table.

In this embodiment, first actual weight of a first food material is obtained through a starting instruction by a cooking device, first request information is sent to a server through a terminal when the first cooking instruction is received, then the server determines first reference weight according to the first request, and the first reference weight is sent to the cooking device through the terminal; the cooking equipment acquires and judges whether a second weight of a second food material placed by a user according to the first reference weight meets a preset condition, and selects to output prompt information or cooks according to the first actual weight and the second actual weight; finally, the cooking equipment sends the actual weight of the cooking and the grading of the user on the cooking result to the server through the terminal, and the server updates the server to the first relation table, so that the cooking habit of the user and the taste of the user to a certain food material can be known according to the historical cooking data of the user, the cooking method according with the personal preference of the user can be obtained for different cooking food materials, and the taste requirements of the user to different food materials are further met.

EXAMPLE six

When the cooking method provided by the embodiment is used for cooking, if a user uses the cooking equipment for the first time, the cooking equipment can guide the user to cook according to the experimental data carried by the equipment when leaving a factory, and if the user does not use the cooking equipment for the first time, the user can be guided to cook according to the historical cooking record, so that food which is more in line with the taste of the user can be cooked.

In this embodiment, the cooking method is described by taking the example of cooking rice with a rice cooker, that is, the first food material is rice and the second food material is water. Fig. 7 is a schematic flow chart illustrating an implementation flow of a cooking method when a cooking device is initially used in an embodiment of the application, as shown in fig. 7, the method includes:

step S701: weighing to obtain the weight of the rice put by the user.

Here, the rice weight refers to the weight of rice, corresponding to the first actual weight of the first food material in other embodiments.

Step S702: and guiding the user to discharge water with the weight of the meter corresponding to the weight of the water to be discharged according to experimental data.

Here, the water weight refers to the weight of water, corresponding to a second reference weight of the second food material.

The experimental data is that the factory performs experiments on different food materials before the cooking equipment leaves the factory, and the cooking ratio which accords with the eating habits of most people is obtained. For example, when the northeast rice is cooked as No. 2, 200g of water is placed in 100g of rice, so that the degree of softness is moderate, and the rice conforms to the eating habits of most people. The "northeast daohuaxiang No. 2, 100g, 200g water" was stored as experimental data.

Step S703: the program records the current actual rice weight and water weight placed by the user.

Here, the currently actually discharged rice weight in this step corresponds to the first actual weight of the first food material in the other embodiment, and the actually discharged water weight corresponds to the second actual weight of the second food material in the other embodiment.

Step S704: after the rice is eaten, the user scores the effect of the rice.

Here, the score of the user may be directly scored with a certain value as a full score, the cooking device may grade the scoring result according to the score ratio, for example, when 100 is used as the full score, when the historical cooking records with the score of 98 or more account for one fourth of all the historical cooking records, the historical cooking records with the score of 98 or more are graded as "good", and then the historical cooking records with the score of less than 98 are graded as "good", "medium", or "poor"; the user may directly rate the cooking result.

Step S705: and recording the grading level of the cooking.

In this embodiment, when the user used the cooking equipment for the first time, the weight of the rice put by the user and the weight of the water to be put by the user are obtained through the experimental data, then the user cooks the rice through the weight of the rice actually put by the user and the weight of the water, then the user scores the cooking after eating the rice, and finally the rating grade of the cooking is saved. Therefore, the guidance water weight which accords with the taste of the public can be provided for the user when the electric cooker is used for the first time, and guidance basis can be provided for subsequent cooking by storing the grading grade of the user.

Fig. 8 is a schematic flow chart illustrating an implementation of a cooking method when a cooking device is not initially used according to an embodiment of the present application, where as shown in fig. 8, the method includes:

step S801: the user is asked whether to check the past cooking effect.

Step S802: and if the user chooses not to check the past cooking effect, weighing to obtain the rice weight put by the user.

Step S803: according to experimental data, the weight of the meter of the user is known to correspond to the weight of the water to be discharged.

Step S804: recording the current actual rice weight and water weight of the user.

Step S805: after the rice is eaten, the user scores the effect of the rice.

Step S806: and recording the grading level of the cooking.

Step S807: if the past cooking effect is selected to be checked, the scoring record data of the first time length is selected.

Step S808: the record of high grade of the former rice is retrieved.

Here, when implemented, the step S808 may be to call a historical cooking record with the highest user score in the first time period. When there are multiple top scores, all selections from the total selection by the user may be invoked; or the cooking equipment randomly calls all the historical cooking records with the highest scores.

Step S809: and weighing to obtain the weight of the rice put by the user.

Step S810: and calling and guiding the user to put water according to the record.

Step S811: recording the current actual rice weight and water weight of the user.

Step S812: and calling a cooking curve for the rice water level to cook.

Step S813: and obtaining the score of the effect of the user on the rice after the rice is eaten.

Step S814: the program records the grade of the cooking.

In this embodiment, the electric cooker is provided with the weighing sensor, so that the weight of rice and water put by a user during actual cooking can be read through the weighing sensor, and the weight of water to be put by the user can be prompted through a display interface of the electric cooker. After the user puts into the water weight, the water weight that probably put actually and the water weight of rice cooker suggestion have the deviation, and at this moment, the program can automatic record the water weight that the user actually put. After the user eats rice, the user can grade the cooking effect, the grading mode can be connected to the electric cooker through the APP, the rice effect is graded, the APP transmits the grading result to the electric cooker program, and the electric cooker program records the grade; the rice effect can be scored through a display interface and keys of the electric cooker. If the user does not score the effect of the rice, the scoring standard defaults to a medium level.

In this embodiment, the user may also select the score for the first duration and the program automatically selects the optimal cooking water weight and cooking profile for the matching time period.

In this embodiment, cooking equipment can be according to big data record, and follow-up cooking can intelligently adjust the culinary art water yield, puts suitable water when instructing the user to cook, cooks out the required rice effect of user. For example, after invoking the scoring effect for a certain period of time, the cooking device may automatically match the optimal water weight in the database that is appropriate for the user's rice weight, while invoking the curve at the optimal water weight to cook the rice. The rice achieves the rice effect with the optimal grading before the user.

In the cooking method provided by the embodiment of the application, the user can obtain the hobbies of different cooking food materials and cooking effects through the historical cooking records, so that the food material ratio is adjusted to meet the taste requirement of the user.

EXAMPLE seven

Based on the foregoing embodiments, an embodiment of the present application further provides a cooking method applied to a cooking device, where the method includes:

step 91: the cooking equipment acquires a historical cooking record corresponding to the first food material.

And step 92: the cooking equipment acquires the cooking times of which the user scores are larger than a first threshold value in the cooking records.

Here, when the score for the cooking result is greater than the first threshold, it indicates that the user is very satisfied with the cooking result. For example, when the user is satisfied with the result of a certain cooking and considers that no further change is needed to the food material ratio, the score is 100. In an actual implementation, the first threshold may be set to 95 minutes.

Step 93: and when the cooking times are larger than a second threshold value, the cooking equipment determines and stores a second target proportion according to the weight relation between the first food material and the second food material corresponding to the condition that the user score is larger than the first threshold value.

Here, the second threshold value is an integer of 1 or more. When the second threshold value is equal to 1, the score indicating that one cooking result is higher than the first threshold value, taking the historical cooking record corresponding to the cooking result as a target record, and determining a second target ratio through the historical cooking record; when the second threshold is greater than 1, a certain historical cooking record can be selected by the user as a target record to determine the second target proportion, and the second target proportion can also be obtained by weighted averaging of all historical cooking records with the scores greater than the first threshold by the cooking equipment.

Step 94: the cooking device obtains an identification of the first food material and a first actual weight of the first food material.

Step 95: and when a first cooking instruction is received, the cooking equipment determines a second target proportion according to the identification of the first food material.

Step 96: and the cooking equipment determines a third reference weight of the second food material according to the first actual weight and the second target proportion.

Step 97: the cooking device obtains a second actual weight of the user placing the second food material.

Step 98: and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

In this embodiment, after the user determines the second target proportion of the first food material, when the cooking device receives the first cooking instruction, the third reference weight of the second food material may be directly determined according to the first actual weight of the first food material and the second target proportion of the first food material.

In this embodiment, after the user uses the cooking device for a period of time, the second target proportion approved by the user for the first food material is saved on the cooking device. When the user selects to finish the cooking process according to the historical cooking records, the reference weight of the second food material corresponding to the taste preference of the user can be directly obtained by using the second target proportion without screening the historical cooking records, so that the cooking process is simplified, and the taste requirement of the user on the food material is also met.

Example eight

Based on the same inventive concept, the embodiment of the application provides a cooking device. Fig. 9 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present invention, and as shown in fig. 9, the cooking apparatus 900 includes: a first acquisition unit 901, a first determination unit 902, a second determination unit 903, a second acquisition unit 904, a first cooking unit 905, wherein:

the first obtaining unit 901 is configured to obtain an identifier of the first food material and a first actual weight of the first food material.

The first determining unit 902, when receiving a first cooking instruction, determines a historical cooking record according to an identifier of the first food material, where the historical cooking record is used to characterize a weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked.

The second determining unit 903 is configured to determine and output a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material.

The second obtaining unit 904 is configured to obtain a second actual weight of the second food material placed by the user.

The first cooking unit 905 is configured to cook the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material satisfy a preset condition.

In other embodiments, the second determining unit 903 further comprises a first determining module, a second determining module, and a third determining module, wherein:

the first determination module is used for determining a target record from the historical cooking records based on the user scores.

The second determining module is configured to determine a first target ratio according to the historical weight of the second food material and the historical weight of the first food material.

The third determining module is configured to determine the first reference weight according to the first actual weight and the first target ratio.

In this embodiment, the cooking apparatus further includes a third determining unit, a fourth determining unit, a third acquiring unit, and a second cooking unit, wherein:

the third determining unit is configured to determine a default record according to the identifier of the first food material when a second cooking instruction is received, where the default record is a weight relationship between the first food material and the second food material stored in advance.

The fourth determining unit is used for determining and outputting a second reference weight of a second food material according to the default record and the first actual weight.

The third obtaining unit is configured to obtain a third actual weight of the second food material placed by the user.

And the second cooking unit cooks the first food material and the second food material when the second reference weight and the third actual weight meet preset conditions.

In this embodiment, the cooking apparatus further includes a fourth acquiring unit, a fifth acquiring unit, and an updating unit, wherein:

the fourth obtaining unit records the first actual weight and the second actual weight after obtaining the second actual weight of the second food material placed by the user.

And the fifth acquisition unit is used for acquiring and recording the user score of the user on the cooking result.

The updating unit adds the first actual weight, the second actual weight, and the user score to the historical cooking record.

In this embodiment, the cooking apparatus further includes a sixth acquiring unit, a fifth determining unit, and a sixth determining unit, wherein:

the sixth obtaining unit is configured to obtain the number of times of cooking in the historical cooking record for which the user score is greater than the first threshold.

The fifth determining unit is configured to determine a second target proportion according to a weight relationship between the first food material and the second food material corresponding to the user score being greater than the first threshold value when the cooking frequency is greater than the second threshold value.

The sixth determining unit is configured to determine a third reference weight of the second food material according to the first actual weight and the second target ratio when the first cooking instruction is received.

In this embodiment, the cooking apparatus further includes a seventh determining unit and an eighth determining unit, wherein:

the seventh determining unit is configured to determine that no target record exists in the historical cooking records when all the user scores in the historical cooking records are smaller than a third threshold.

The eighth determining unit is configured to determine and output a second reference weight of the second food material according to a default record and the first actual weight.

In practical applications, the first obtaining Unit 901, the first determining Unit 902, the second determining Unit 903, the second obtaining Unit 904, and the first cooking Unit 905 may be implemented by a processor located on the cooking device, specifically, implemented by a Central Processing Unit (CPU), a Microprocessor Unit (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.

Based on the same inventive concept, an embodiment of the present application provides a cooking apparatus, fig. 10 is a schematic structural diagram of the cooking apparatus in the embodiment of the present application, and as shown in fig. 10, the cooking apparatus 1000 in the foregoing includes: a processor 1001, a memory 1002, and a communication bus 1003; the communication bus 1003 is used for realizing connection communication between the processor 1001 and the memory 1002; the processor 1001 is configured to execute the historical cooking records stored in the memory 1002 to implement the cooking method provided by one or more of the above embodiments.

Embodiments of the present application provide a computer storage medium having computer-executable instructions stored therein, the computer-executable instructions being configured to perform a cooking method provided in other embodiments of the present application.

As will be appreciated by one skilled in the art, embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present application 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 application 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.

The above description is only a preferred embodiment of the present application, and is not intended to limit the scope of the present application.

Claims

1. A method of cooking, the method comprising:

acquiring a second actual weight of a second food material placed by a user;

2. The cooking method of claim 1, wherein the historical cooking history comprises a historical weight of a first food material, a historical weight of a second food material, and a user score, and correspondingly, determining a first reference weight of the second food material according to the historical cooking history and an actual weight of the first food material comprises:

determining a target record from the historical cooking records based on the user score;

and determining the first reference weight according to the historical weight of the first food material, the historical weight of the second food material and the first actual weight in the target record.

3. The cooking method of claim 2, wherein determining the first reference weight from the historical weight of the first food material, the historical weight of the second food material, and the first actual weight in the target record comprises:

determining a first target proportion according to the historical weight of the second food material and the historical weight of the first food material;

determining the first reference weight according to the first actual weight and the first target proportion.

4. The cooking method of claim 1, further comprising:

when a second cooking instruction is received, determining a default record according to the identifier of the first food material, wherein the default record is a weight relation between the first food material and the second food material provided by a manufacturer;

determining and outputting a second reference weight of a second food material according to the default record and the first actual weight;

acquiring a third actual weight of a second food material placed by a user;

and cooking the first food material and the second food material when the second reference weight and the third actual weight meet preset conditions.

5. The cooking method according to claim 2 or 3, further comprising:

after the second actual weight of the second food material placed by the user is obtained, recording the first actual weight and the second actual weight;

acquiring and recording user scores of the user on the cooking results;

adding the first actual weight, the second actual weight, and the user score to the historical cooking record.

6. The cooking method of claim 1, further comprising:

acquiring the cooking times of which the user scores are larger than a first threshold value in the historical cooking records;

when the cooking times are larger than a second threshold value, determining a second target proportion according to the weight relation between the first food material and the second food material corresponding to the user score larger than the first threshold value;

when a first cooking instruction is received, determining a third reference weight of a second food material according to the first actual weight and the second target proportion.

7. The cooking method of claim 2, further comprising:

when the user scores in the historical cooking records are all smaller than a third threshold value, determining that no target record exists in the historical cooking records;

and determining and outputting a second reference weight of a second food material according to the default record and the first actual weight.

8. A cooking device, characterized in that it comprises: first acquisition unit, first determining unit, second acquisition unit, first cooking unit, wherein:

9. A cooking apparatus, characterized in that the apparatus comprises a memory, a communication bus and a processor, wherein:

the memory is used for storing cooking programs;

the processor for executing a cooking program stored in the memory to implement the steps of the cooking method according to any one of claims 1 to 7.

10. A computer storage medium, characterized in that the computer storage medium stores a cooking program which, when executed by a processor, implements the steps of the cooking method according to any one of claims 1 to 7.