CN111743380A

CN111743380A - Cooking control method and device and related equipment

Info

Publication number: CN111743380A
Application number: CN201910242617.7A
Authority: CN
Inventors: 黄源甲; 龙永文; 周宗旭; 郑量
Original assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Current assignee: Foshan Shunde Midea Electrical Heating Appliances Manufacturing Co Ltd
Priority date: 2019-03-28
Filing date: 2019-03-28
Publication date: 2020-10-09

Abstract

The invention discloses a control method and device of cooking equipment and related equipment. Wherein, the method comprises the following steps: accumulating the sum of the first time lengths of the heating operation of the cooking equipment on the food material; if the first duration sum is judged to be greater than or equal to the first duration sum reference value, generating an inquiry instruction and providing the inquiry instruction for a user; when the fact that the cooking equipment does not receive the heating stopping instruction within the preset time is detected, continuing to accumulate the sum of second duration of heating operation of the cooking equipment on the food materials; and controlling the cooking equipment to stop heating if the second duration sum is judged to be greater than or equal to the second duration sum reference value. According to the method, the heating time of the cooking equipment is controlled by setting two judgment conditions of accumulated heating time, so that the good control of the cooking equipment on the cooking time is ensured, the food deterioration caused by too long heating of food materials is avoided, a user can eat healthy food, the health of the user is guaranteed, and the use experience of the user is improved.

Description

Cooking control method and device and related equipment

Technical Field

The present invention relates to the field of cooking control, and in particular, to a cooking control method, apparatus, cooking device, server, and computer-readable storage medium.

Background

Along with the development of cooking art in the society for intelligent cooking equipment kind is also more and more along with it, for example soybean milk machine, electromagnetism stove, electric rice cooker, electric oven etc. people can conveniently cook at home through various cooking equipment according to the demand. At present, along with the intellectualization of cooking equipment, most cooking equipment has better control to the cooking time, and the control to the cooking time can be that heat preservation is carried out to food after the cooking is finished.

However, at present, cooking equipment automatically skips and keeps warm after cooking, keeps warm and can continuously heat, or some users continue to heat chilled food, or food is placed in the cooking equipment for a long time, and the ingredient structure of food materials is damaged, so that harmful substances such as nitrite are possibly generated, harm is generated to human bodies, and once the users eat the food, the health of the users is damaged. Therefore, how to avoid food deterioration caused by heating food materials or overlong standing time while ensuring good control of cooking time by the cooking equipment becomes a problem to be solved urgently.

Disclosure of Invention

The object of the present invention is to solve at least to some extent one of the above mentioned technical problems.

Therefore, a first objective of the present invention is to provide a cooking control method, which implements control of the heating duration of a cooking device by setting two judgment conditions of accumulated heating duration, thereby ensuring good control of the cooking device on the cooking duration, avoiding food deterioration caused by too long heating of food materials, enabling a user to eat healthy food, ensuring the health of the user, and improving the user experience.

A second object of the invention is to propose another cooking control method.

A third object of the present invention is to provide a cooking control device.

A fourth object of the present invention is to propose another cooking control device.

A fifth object of the present invention is to propose a cooking apparatus.

A sixth object of the present invention is to provide a server.

A seventh object of the invention is to propose a tangible computer-readable storage medium.

In order to achieve the above object, a cooking control method according to an embodiment of a first aspect of the present invention includes:

accumulating the sum of the first time lengths of the heating operation of the cooking equipment on the food material;

if the first time length sum is judged to be larger than or equal to the first time length sum reference value, generating a query instruction and providing the query instruction to a user, wherein the query instruction is used for indicating whether the query needs to stop heating or not;

when the fact that the cooking equipment does not receive a heating stopping instruction within the preset time is detected, continuing to accumulate the sum of second duration of heating operation of the cooking equipment on the food material;

and if the second duration sum is judged to be greater than or equal to a second duration sum reference value, controlling the cooking equipment to stop heating, wherein the second duration sum reference value is greater than the first duration sum reference value.

According to the cooking control method provided by the embodiment of the invention, the first time length sum of the heating operation of the cooking equipment on the food material can be accumulated, whether the first time length sum is greater than or equal to the first time length sum reference value or not is judged, if the first time length sum is greater than or equal to the first time length sum reference value, the heating time length at the moment reaches a period of time, the food in the cooking equipment is cooked and kept warm for a period of time, an inquiry instruction can be generated at the moment, and the inquiry instruction is provided for a user to inquire whether the user needs to stop heating or not; when the cooking equipment is detected not to receive the heating stopping instruction within the preset time, the sum of the second time length of the heating operation of the cooking equipment on the food material can be continuously accumulated, whether the sum of the second time length is larger than or equal to the reference value of the sum of the second time length or not is judged, if the sum of the second time length is larger than or equal to the reference value of the sum of the second time length, the accumulated heating time length of the food material reaches the upper limit, if the heating is continuously performed, the component structure of the food material is damaged, and at the moment, the cooking equipment can be controlled to stop heating. In the process that the food materials are heated by the cooking equipment, the heating time is accumulated, when the accumulated heating time is judged to reach a period of time for cooking the food well for the first time, the user is inquired whether heating is required to be stopped or not, if the heating stopping instruction is not received within the preset time, the accumulated heating time is continued, and when the accumulated heating time is judged to reach the upper limit for the second time, the cooking equipment is forcibly controlled to stop heating.

According to one embodiment of the present invention, the first duration sum reference value and the second duration sum reference value are obtained by: and acquiring the food material type in the cooking equipment, and acquiring the first duration sum reference value and the second duration sum reference value according to the food material type.

According to an embodiment of the present invention, the cooking control method further includes: accumulating a first placing time of the food material from the end of cooking to the current time, judging whether the first placing time is greater than or equal to a first placing time reference value or not when the first time sum is judged to be smaller than the first time sum reference value, if so, generating placing time alarm information and providing the placing time alarm information for the user.

According to an embodiment of the present invention, the cooking control method further includes: and when the second duration sum is judged to be smaller than the second duration sum reference value, accumulating the second placing duration of the food from the end of cooking to the current time, and if the second placing duration is judged to be larger than or equal to the second placing duration reference value, generating deterioration alarm information and providing the deterioration alarm information for the user.

In order to achieve the above object, a cooking control method according to an embodiment of a second aspect of the present invention includes: accumulating the heating time of the cooking equipment for heating the food material; when the heating time length meets the time length required by the cooked food materials, finishing the cooking of the food materials, and accumulating the first placing time length of the food materials from the finish of the cooking to the current time; judging whether the first placing time length is greater than or equal to a first placing time length reference value or not; and if the first placing duration is greater than or equal to the first placing duration reference value, generating placing time alarm information and providing the placing time alarm information for the user.

According to the cooking control method provided by the embodiment of the invention, the heating time of the cooking equipment for heating the food material can be accumulated, when the heating time meets the time required for cooking the food material, the cooking of the food material is finished, the first placing time of the food material from the end of the cooking to the current time is accumulated, then whether the first placing time is greater than or equal to the first placing time reference value or not is judged, if the first placing time is greater than or equal to the first placing time reference value, placing time alarm information is generated, and the placing time alarm information is provided for a user. The method comprises the steps of determining whether food is cooked well or not through the heating time duration, judging whether the food is cooked well or not, and accumulating the placing time duration of the food when the food is cooked well and the cooking is finished, and sending alarm information to a user to remind the user when the placing time duration is larger than or equal to a reference value, so that damage to food material component structures caused by overlong placing of cooked food is avoided, and the user can attach importance to the food.

In order to achieve the above object, a cooking control apparatus according to a third aspect of the present invention includes:

the heating duration accumulation module is used for accumulating the sum of the first durations of the heating operations of the cooking equipment on the food materials;

the query instruction generating module is used for generating a query instruction and providing the query instruction to a user when the first time length sum is judged to be greater than or equal to a first time length sum reference value, wherein the query instruction is used for indicating whether the heating needs to be stopped or not;

the heating duration accumulation module is further configured to continue accumulating a sum of second durations for heating operations of the cooking equipment on the food materials when it is detected that the cooking equipment does not receive a heating stop instruction within a preset time;

and the control module is used for controlling the cooking equipment to stop heating, wherein the second duration sum reference value is greater than the first duration sum reference value.

According to the cooking control device of the embodiment of the invention, the first sum of time lengths of the heating operation of the cooking equipment on the food materials can be accumulated, whether the first sum of time lengths is larger than or equal to the first sum of time lengths reference value or not is judged, if the first sum of time lengths is larger than or equal to the first sum of time lengths reference value, the heating time length at the moment reaches a period of time, the food in the cooking equipment is cooked and keeps warm for a period of time, an inquiry instruction can be generated at the moment, and the inquiry instruction is provided for a user to inquire whether the user needs to stop heating or not; when the cooking equipment is detected not to receive the heating stopping instruction within the preset time, the sum of the second time length of the heating operation of the cooking equipment on the food material can be continuously accumulated, whether the sum of the second time length is larger than or equal to the reference value of the sum of the second time length or not is judged, if the sum of the second time length is larger than or equal to the reference value of the sum of the second time length, the accumulated heating time length of the food material reaches the upper limit, if the heating is continuously performed, the component structure of the food material is damaged, and at the moment, the cooking equipment can be controlled to stop heating. That is, in the process of heating food materials by cooking equipment, heating time is accumulated, when the accumulated heating time is judged to reach a period of time for cooking food well for the first time, a user is inquired whether heating is required to be stopped or not, if a heating stopping instruction is not received within preset time, the accumulated heating time is continued, and when the accumulated heating time is judged to reach an upper limit for the second time, the cooking equipment is forcibly controlled to stop heating

According to an embodiment of the invention, the apparatus further comprises: and the reference value acquisition module is used for acquiring the food material types in the cooking equipment and acquiring the first duration sum reference value and the second duration sum reference value according to the food material types.

According to an embodiment of the invention, the apparatus further comprises: the placing duration accumulating module is used for accumulating the first placing duration of the food material from the end of cooking to the current time; the judging module is used for judging whether the first placing duration is greater than or equal to the first placing duration reference value or not when the first duration sum is judged to be smaller than the first duration sum reference value; and the placement alarm information generation module is used for generating placement time alarm information and providing the placement time alarm information for the user when the first placement time is greater than or equal to the first placement time reference value.

According to an embodiment of the present invention, the placing duration accumulating module is further configured to accumulate a second placing duration of the food material from the end of cooking to the current time when it is determined that the second duration sum is smaller than the second duration sum reference value.

According to an embodiment of the invention, the apparatus further comprises: and the deterioration alarm information generation module is used for generating deterioration alarm information and providing the deterioration alarm information for the user when the second placing time length is judged to be greater than or equal to the second placing time length reference value.

In order to achieve the above object, a cooking control apparatus according to a fourth aspect of the present invention includes: the heating time accumulating module is used for accumulating the heating time of the cooking equipment for heating the food; the placing time accumulating module is used for finishing the cooking of the food material when the heating time meets the time required by the cooked food material, and accumulating the first placing time from the finish of the cooking to the current time of the food material; the judging module is used for judging whether the first placing time length is greater than or equal to the first placing time length reference value or not; and the alarm module is used for generating the placing time alarm information and providing the placing time alarm information for a user when the first placing time is greater than or equal to the first placing time reference value.

According to the cooking control device provided by the embodiment of the invention, the heating time of the cooking equipment for heating the food material can be accumulated, when the heating time meets the time required for cooking the food material, the cooking of the food material is finished, the first placing time of the food material from the end of the cooking to the current time is accumulated, then whether the first placing time is greater than or equal to the first placing time reference value or not is judged, if the first placing time is greater than or equal to the first placing time reference value, placing time alarm information is generated, and the placing time alarm information is provided for a user. The method comprises the steps of determining whether food is cooked well or not through the heating time duration, judging whether the food is cooked well or not, and accumulating the placing time duration of the food when the food is cooked well and the cooking is finished, and sending alarm information to a user to remind the user when the placing time duration is larger than or equal to a reference value, so that damage to food material component structures caused by overlong placing of cooked food is avoided, and the user can attach importance to the food.

In order to achieve the above object, a cooking apparatus according to a fifth embodiment of the present invention includes: the cooking control system comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein when the processor executes the program, the cooking control method is realized.

In order to achieve the above object, a server according to a sixth embodiment of the present invention includes: the cooking control system comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein when the processor executes the program, the cooking control method is realized.

To achieve the above object, a computer-readable storage medium according to a seventh embodiment of the present invention has a computer program stored thereon, where the computer program is executed by a processor to implement the cooking control method according to the first embodiment of the present invention.

Additional aspects and advantages of the invention will be set forth in part in the description which follows and, in part, will be obvious from the description, or may be learned by practice of the invention.

Drawings

The foregoing and/or additional aspects and advantages of the present invention will become apparent and readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention;

FIG. 2 is a flow chart of a cooking control method according to an embodiment of the present invention;

fig. 3 is a schematic structural view of a cooking control apparatus according to an embodiment of the present invention;

FIG. 4 is a schematic diagram of a cooking control apparatus according to an embodiment of the present invention;

FIG. 5 is a schematic structural diagram of a cooking control apparatus according to another embodiment of the present invention;

fig. 6 is a flowchart of a cooking control method according to another embodiment of the present invention;

fig. 7 is a schematic structural view of a cooking control apparatus according to another embodiment of the present invention;

fig. 8 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention;

fig. 9 is a schematic structural diagram of a server according to an embodiment of the present invention.

Detailed Description

Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.

A cooking control method, an apparatus, a cooking device, a server, and a computer-readable storage medium according to embodiments of the present invention are described below with reference to the accompanying drawings.

At present, along with the intellectualization of cooking equipment, most cooking equipment has better control to the cooking time, and the control to the cooking time can be that heat preservation is carried out to food after the cooking is finished. However, at present, cooking equipment automatically skips and keeps warm after cooking, keeps warm and can continuously heat, or some users continue to heat chilled food, or food is placed in the cooking equipment for a long time, and the ingredient structure of food materials is damaged, so that harmful substances such as nitrite are possibly generated, harm is generated to human bodies, and once the user eats the food, the health is damaged.

Therefore, how to avoid food deterioration caused by heating food materials or overlong standing time while ensuring good control of cooking time by the cooking equipment becomes a problem to be solved urgently.

In order to solve the technical problem, the invention provides a cooking control method, which comprises the following steps: accumulating the sum of the first time lengths of the heating operation of the cooking equipment on the food material; if the first time length sum is judged to be larger than or equal to the first time length sum reference value, generating a query instruction and providing the query instruction to a user, wherein the query instruction is used for indicating whether the query needs to stop heating or not; when the fact that the cooking equipment does not receive a heating stopping instruction within the preset time is detected, continuing to accumulate the sum of second duration of heating operation of the cooking equipment on the food material; and if the second duration sum is judged to be greater than or equal to a second duration sum reference value, controlling the cooking equipment to stop heating, wherein the second duration sum reference value is greater than the first duration sum reference value.

Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention. It should be noted that the cooking control method according to the embodiment of the present invention may be applied to the cooking control device according to the embodiment of the present invention, and the control device may be configured on the cooking apparatus, or the control device may be configured on a server, such as a cloud server.

As shown in fig. 1, the cooking control method includes:

and S110, accumulating the sum of the first time lengths of the heating operation of the cooking equipment on the food materials.

In the embodiment of the present invention, the cooking device may include, but is not limited to, a soymilk maker, an induction cooker, an electric oven, and the like.

For example, taking the cooking control method of the embodiment of the invention applied to the cooking device as an example, the user can cook food through the cooking device. When the cooking equipment monitors that a user puts food materials into a cooking container and triggers a cooking starting event, the cooking equipment starts to cook the food materials according to preset cooking control parameters. In the process of controlling the cooking of the food material by the cooking equipment, the time length of the heating operation of the cooking equipment can be accumulated, namely, the sum of the first time lengths of the heating operation of the cooking equipment on the food material is accumulated. The first time length sum is the sum of the heating time lengths accumulated from the beginning of heating operation of the cooking equipment on the food material until the currently calculated accumulated time length.

And S120, if the first duration sum is judged to be greater than or equal to the first duration sum reference value, generating a query instruction and providing the query instruction to a user, wherein the query instruction is used for indicating whether heating needs to be stopped or not.

Optionally, when the duration of the heating operation of the cooking device is accumulated to obtain the first duration sum, it may be determined whether the first duration sum is greater than or equal to a first duration sum reference value, if so, it may be considered that the cooking device has finished cooking the food material and has been kept warm for a certain period of time, that is, the food has been cooked and has been kept warm for a certain period of time, at this time, an inquiry instruction may be generated, and the inquiry instruction may be provided to the user to inquire whether the user needs to stop heating. At this time, the user may select whether the heating operation of the cooking apparatus needs to be stopped according to his/her own intention. For example, taking the inquiry command as an example of sending the inquiry command to a terminal device carried by the user, the user can select to stop or not stop heating according to the user's will on the terminal device, and the terminal device receives the selection command of the user and sends the selection command to the cooking device.

In this step, when the duration of the heating operation of the cooking device is accumulated to obtain the first duration sum, a corresponding first duration sum reference value may be found from a food material type-threshold mapping table established in advance according to the identified food material type, and the first duration sum reference value are compared in size, if the first duration sum is greater than or equal to the first duration sum reference value, it is indicated that the heating duration has reached a certain period of time, and at this time, the food in the cooking device is cooked and kept warm for a certain period of time, and at this time, an inquiry instruction may be generated and provided to the user to inquire whether the user needs to stop heating. That is, the first duration sum reference value may be preset according to the type of food material, and is the sum of the heating durations used after the cooking device cooks food and keeps it warm for t time.

It should be noted that, in an embodiment of the present invention, an image acquisition module may be used to acquire an image of food materials in a container of a cooking device, and the image acquisition module is used to acquire usage behavior data of a user for the cooking device, and then, the acquired image data and the usage behavior data may be analyzed and identified to obtain types of the food materials in the container of the cooking device, so that an identification result is more accurate.

In order to further improve the user experience, so that the user can more clearly know the current state of the food material, and the damage of the food material component structure to the health of the user is prevented, optionally, in an embodiment of the present invention, a first placing duration from the end of cooking to the current time of the food material may be accumulated, and when the first duration sum is determined to be less than the first duration sum reference value, whether the first placing duration is greater than or equal to the first placing duration reference value is determined, and if the first placing duration is greater than or equal to the first placing duration reference value, placing time alarm information is generated, and the placing time alarm information is provided to the user. Wherein the end of cooking may be understood as the food material just cooked.

For example, in the process of accumulating the sum of the durations of the heating operations performed on the food materials by the cooking device, the placing duration of the food materials from the end of cooking to the current time may also be accumulated, and when the sum of the durations of the heating operations is determined to be less than the corresponding reference value, it may be determined whether the placing duration is greater than or equal to the first placing duration reference value, if so, it is determined that the food materials are placed for a period of time after the cooking is completed, and in order to prevent the damage to the ingredient structure of the food materials caused by placing the cooked food too long, a placing time alarm message may be generated and provided to the user, so that the user must attach importance. Wherein, in the embodiment of the present invention, the alarm information may be provided to the user in the form of voice and/or text through the alarm module of the cooking apparatus itself; or the alarm information can be sent to the terminal equipment carried by the user, so that the user can know the condition of the food materials in the cooking equipment in time.

It should be noted that, in an embodiment of the present invention, the first duration sum reference value and the first resting duration reference value may be preset, for example, preset according to the cooking performance of the cooking apparatus and the type of the food material. As an example, the first duration sum reference value and the first placing duration reference value may be obtained by the food material type from a pre-established food material type-threshold mapping table. For example, the cooking device has an image capturing module, by which the food material in the container of the cooking device is captured. Then, the collected images can be identified through an image identification module to obtain the types of food materials in the collected images, namely the types of the food materials in the cooking equipment are determined, and then, corresponding thresholds can be found out from a pre-established food material type-threshold mapping table according to the types of the food materials, wherein the thresholds are the first time length sum reference value and the first placing time length reference value, and the first time length sum reference value represents the heating time length required for the cooking equipment to cook the food materials and keep the temperature for a period of time; the first resting duration reference value indicates that the food material has been resting for a period of time from the end of cooking.

And S130, when the condition that the cooking equipment does not receive the heating stopping instruction within the preset time is detected, continuing to accumulate the sum of the second duration of the heating operation of the cooking equipment on the food material.

Optionally, it is detected whether the cooking device receives a heating stop instruction within a preset time, and if the heating stop instruction for the cooking device is not received within the preset time, a sum of accumulated time durations for the cooking device to perform the heating operation on the food material (that is, a sum of the second time durations) is continuously calculated, where the sum of the second time durations is accumulated from when the cooking device starts to heat the food material.

And S140, if the second duration sum is judged to be greater than or equal to a second duration sum reference value, controlling the cooking equipment to stop heating, wherein the second duration sum reference value is greater than the first duration sum reference value.

Optionally, a second duration sum reference value is obtained in advance, and it is determined whether the second duration sum is greater than or equal to the second duration sum reference value, if so, it indicates that the food material is heated for too long, and if the food material is continuously heated, the component structure of the food material is damaged, so that the cooking device needs to be forcibly controlled to stop heating. For example, taking the food material tremella as an example, if tremella is heated for a long time, dangerous substances such as nitrite can be generated, and if a user eats the tremella which is heated for a long time, the eating health of the user can be affected.

As an example, the second duration sum reference value may be obtained by: and acquiring the type of the food material in the cooking equipment, and acquiring the second duration sum reference value according to the type of the food material. In an embodiment of the present invention, the second duration sum reference value may be preset, for example, according to the cooking performance of the cooking apparatus and the type of food material. As an example, the second duration sum reference value may be obtained by the food material type from a pre-established food material type-threshold mapping table. Wherein the second time period sum reference value can be understood as the sum of heating time periods used when the food is cooked well and continues to be heated to be seriously deteriorated.

In order to further improve the user experience and guarantee the diet health of the user, optionally, in an embodiment of the present invention, when the sum of the second duration is determined to be less than the reference value of the sum of the second duration, the second placing duration from the end of cooking to the current time is continuously accumulated, and if the second placing duration is determined to be greater than or equal to the reference value of the second placing duration, deterioration alarm information is generated and the deterioration alarm information is provided to the user. That is, if the food material is determined to be placed for a time period greater than or equal to the second placement time reference value, the food material exceeding the reference value may generate toxic substances after the food material is placed for a long time, and the health of the user may be harmed by eating the food material. For example, after the seafood food is placed for 8 to 12 hours, nitrosamine increases in geometric times, and the user can eat the food, which is harmful to health.

Wherein, in an embodiment of the present invention, deterioration alarm information may be provided to a user in the form of voice and/or text through an alarm module of the cooking apparatus itself; or the deterioration alarm information can be sent to terminal equipment carried by the user, so that the user can know the condition of food materials in the cooking equipment in time.

It should be noted that, in the embodiment of the present invention, the second duration sum reference value and the second placement duration reference value may be obtained from a food material type-threshold mapping table established in advance through a food material type. For example, the cooking device has an image capturing module, by which the food material in the container of the cooking device is captured. Then, the collected images can be identified through an image identification module to obtain the types of food materials in the collected images, namely the types of the food materials in the cooking equipment are determined, then, corresponding thresholds can be found out from a pre-established food material type-threshold mapping table according to the types of the food materials, wherein the thresholds are the second duration sum reference value and a second placement duration reference value, the second duration sum reference value represents the maximum heating duration of the food materials, and if the duration exceeds the duration, the component structure of the food materials can be damaged; the second placing time reference value represents the maximum placing time of the food material, and if the time exceeds the maximum placing time, the food material is deteriorated to generate toxic substances.

According to the cooking control method provided by the embodiment of the invention, the first time length sum of the heating operation of the cooking equipment on the food material can be accumulated, whether the first time length sum is greater than or equal to the first time length sum reference value or not is judged, if the first time length sum is greater than or equal to the first time length sum reference value, the heating time length at the moment reaches a period of time, the food in the cooking equipment is cooked and kept warm for a period of time, an inquiry instruction can be generated at the moment, and the inquiry instruction is provided for a user to inquire whether the user needs to stop heating or not; when the fact that the cooking equipment does not receive the heating stopping instruction within the preset time is detected, the sum of the second duration of the heating operation of the cooking equipment on the food materials can be accumulated, whether the sum of the second duration is larger than or equal to the reference value of the sum of the second duration or not is judged, if the sum of the second duration is larger than or equal to the reference value of the sum of the second duration, the accumulated heating duration of the food materials reaches the upper limit, if the heating is continued, the component structure of the food materials can be damaged, and at the moment, the cooking equipment can be controlled to stop heating. In the process that the food materials are heated by the cooking equipment, the heating time is accumulated, when the accumulated heating time is judged to reach a period of time for cooking the food well for the first time, the user is inquired whether heating is required to be stopped or not, if the heating stopping instruction is not received within the preset time, the accumulated heating time is continued, and when the accumulated heating time is judged to reach the upper limit for the second time, the cooking equipment is forcibly controlled to stop heating.

In order that those skilled in the art will more clearly understand the present invention, the following description will be given by way of example.

For example, the cooking control method of the embodiment of the invention is applied to a cooking device as an example. As shown in fig. 2, when a user uses a cooking device to cook food, an image acquisition module in the cooking device may acquire an image and usage behavior data of the user (S201), and send the acquired image and usage behavior data to a cloud server. The cloud server analyzes and identifies the image data and the using behavior data (S202), obtains the type of the food in the container of the cooking equipment, and sends the identified type of the food to the cooking equipment (S203). When the cooking equipment monitors that a user puts food materials into a cooking container and triggers a cooking starting event, the cooking equipment starts to cook the food materials according to preset cooking control parameters. During the cooking control of the food material by the cooking device, the heating operation duration of the cooking device may be accumulated, that is, the first sum of the duration of the heating operation of the food material by the cooking device is accumulated (S204). Then, a corresponding first time length sum reference value is found out from a food material type-threshold mapping table established in advance according to the identified food material type, the first time length sum and the first time length sum reference value are compared in size, if the first time length sum is larger than or equal to the first time length sum reference value (S205), the heating time length at the moment reaches a period of time, the food in the cooking equipment is cooked and keeps warm for a period of time, an inquiry instruction can be generated at the moment, and the inquiry instruction is provided for a user to inquire whether the user needs to stop heating or not (S206).

In order to make the user know the current state of the food more clearly and prevent the damage of the food ingredient structure to affect the health of the user, the placing time length from the end of cooking to the current time can be accumulated (S204), and when the sum of the time lengths of the heating operation is judged to be less than the corresponding reference value, whether the placing time length is greater than or equal to the first placing time length reference value can be judged (S207), if so, the food ingredient is placed for a period of time after the cooking is finished, in order to prevent the damage of the food ingredient structure caused by the long placing of the cooked food, the placing time alarm information can be generated and provided for the user, so that the user needs to attach importance (S208).

When detecting whether the cooking device receives a heating stop instruction within a preset time, if the heating stop instruction for the cooking device is not received within the preset time, continuing to calculate the cumulative total duration (i.e. the second total duration) of the heating operation of the cooking device on the food material (S214), and determining whether the second total duration is greater than or equal to the second total duration reference value, if so (S209), indicating that the food material is heated for a long time, and if continuing to heat, the component structure of the food material is damaged, so that at this time, the cooking device needs to be forcibly controlled to stop heating (S210), and the user is prompted that the upper heating limit is reached (S211).

In order to further improve the user experience and guarantee the diet health of the user, when the second duration sum is judged to be smaller than the second duration sum reference value, the second placing duration of the food from the end of cooking to the current time is accumulated (S214), and if the second placing duration is judged to be larger than or equal to the second placing duration reference value (S212), the description is that the food is placed for a long time, the food exceeding the reference value may generate toxic substances, and the user eating the food may harm the health, deterioration alarm information is generated and provided to the user (S213).

Corresponding to the cooking control methods provided in the above embodiments, an embodiment of the present invention further provides a cooking control device, and since the cooking control device provided in the embodiment of the present invention corresponds to the cooking control methods provided in the above embodiments, the embodiments of the cooking control method described above are also applicable to the cooking control device provided in this embodiment, and will not be described in detail in this embodiment. Fig. 3 is a schematic structural diagram of a cooking control apparatus according to an embodiment of the present invention.

As shown in fig. 3, the cooking control apparatus 300 may include: a heating time period accumulation module 310, a query generation module 320 and a control module 330.

Specifically, the heating time period accumulating module 310 is configured to accumulate a first time period sum of the heating operation of the cooking device on the food material.

The query instruction generating module 320 is configured to generate a query instruction when the first duration sum is determined to be greater than or equal to the first duration sum reference value, and provide the query instruction to the user, where the query instruction is used to indicate whether the query requires to stop heating.

The heating duration accumulation module 310 is further configured to accumulate a total second duration of the heating operation performed on the food material by the cooking apparatus when it is detected that the cooking apparatus does not receive the heating stop instruction within the preset time.

The control module 330 is configured to control the cooking apparatus to stop heating, wherein the second duration sum reference value is greater than the first duration sum reference value.

In order to ensure the accuracy of the control of the heating time period by the cooking device, optionally, in an embodiment of the present invention, as shown in fig. 4, the cooking control apparatus 300 further includes: a reference value acquisition module 340. The reference value obtaining module 340 is configured to obtain a food material type in the cooking device, and obtain a first duration sum reference value and a second duration sum reference value according to the food material type.

In order to further enhance the user experience, so that the user can more clearly understand the current state of the food material and prevent the damage of the ingredient structure of the food material from affecting the health of the user, optionally, in an embodiment of the present invention, as shown in fig. 4, the apparatus 300 for cooking control further includes: the food cooking device comprises a placing time accumulating module 350, a judging module 360 and a placing alarm information generating module 370, wherein the placing time accumulating module 350 is used for accumulating a first placing time from the end of cooking to the current time of food, and is also used for accumulating a second placing time from the end of cooking to the current time when the sum of the second time is judged to be smaller than the reference value of the sum of the second time; the judging module 360 is configured to, when it is judged that the first duration sum is smaller than the first duration sum reference value, judge whether the first placing duration is greater than or equal to the first placing duration reference value; a placement alert information generating module 370 for generating a placement time alert information and providing the placement time alert information to the user when the first placement time period is greater than or equal to the first placement time period reference value.

In order to further enhance the user experience and guarantee the diet health of the user, optionally, in an embodiment of the present invention, as shown in fig. 5, the cooking control apparatus 300 further includes: a deterioration alarm information generation module 380. The deterioration alarm information generating module 380 is configured to generate deterioration alarm information and provide the deterioration alarm information to the user when it is determined that the second placing time is greater than or equal to the second placing time reference value.

According to the cooking control device of the embodiment of the invention, in the process of heating the food material by the cooking equipment, by accumulating the heating time period and when it is judged for the first time that the accumulated heating time period reaches a certain time to make the food cooked well, inquiring whether heating is required to be stopped or not from a user, if a heating stopping instruction is not received within a preset time, continuously accumulating the heating time, forcibly controlling the cooking equipment to stop heating when the accumulated heating time is judged to reach the upper limit for the second time, therefore, the control of the heating time of the cooking equipment is realized by setting two judgment conditions of the accumulated heating time, the good control of the cooking equipment on the cooking time is ensured, meanwhile, food deterioration caused by too long heating of food materials is avoided, so that a user can eat healthy food, the health of the user is guaranteed, and the use experience of the user is improved.

The present invention also provides another cooking control method, and fig. 6 is a flowchart of a cooking control method according to another embodiment of the present invention, as shown in fig. 6, the cooking control method including:

and S610, accumulating the heating time of the cooking equipment for heating the food material.

S620, when the heating time length meets the time length needed by the cooked food material, the cooking of the food material is finished, and the first placing time length from the end of the cooking to the current time of the food material is accumulated.

S630, determine whether the first placing duration is greater than or equal to the first placing duration reference value.

And S640, if the first placing duration is greater than or equal to the first placing duration reference value, generating placing time alarm information and providing the placing time alarm information to a user. According to the cooking control method provided by the embodiment of the invention, the heating time of the cooking equipment for heating the food material can be accumulated, when the heating time meets the time required for cooking the food material, the cooking of the food material is finished, the first placing time of the food material from the end of the cooking to the current time is accumulated, then whether the first placing time is greater than or equal to the first placing time reference value or not is judged, if the first placing time is greater than or equal to the first placing time reference value, placing time alarm information is generated, and the placing time alarm information is provided for a user. The method comprises the steps of determining whether food is cooked well or not through the heating time duration, judging whether the food is cooked well or not, and accumulating the placing time duration of the food when the food is cooked well and the cooking is finished, and sending alarm information to a user to remind the user when the placing time duration is larger than or equal to a reference value, so that damage to food material component structures caused by overlong placing of cooked food is avoided, and the user can attach importance to the food.

The invention also provides a cooking control device. Fig. 7 is a schematic structural diagram of a cooking control apparatus according to another embodiment of the present invention. As shown in fig. 7, the cooking control apparatus 700 may include: a heating time period accumulating module 710, a placing time period accumulating module 720, a judging module 730 and an alarm module 740.

Specifically, the heating time period accumulating module 710 is configured to accumulate the heating time period of the cooking device performing the heating operation on the food material.

The placement time accumulating module 720 is configured to finish cooking the food material when the heating time meets the time required for cooking the food material well, and accumulate a first placement time of the food material from the end of cooking to the current time.

The determining module 730 is configured to determine whether the first placing duration is greater than or equal to the first placing duration reference value.

The alarm module 740 is configured to generate placement time alarm information and provide the placement time alarm information to a user when the first placement time is greater than or equal to the first placement time reference value.

In order to realize the embodiment, the invention further provides the cooking equipment.

Fig. 8 is a schematic structural view of a cooking apparatus according to an embodiment of the present invention. As shown in fig. 8, the server 800 may include: the cooking control method according to any one of the above embodiments of the present invention is implemented when the memory 810, the processor 820 and the computer program 830 stored in the memory 810 and operable on the processor 820 are executed by the processor 820 when the computer program 830 is executed.

In order to implement the above embodiment, the present invention further provides a server.

Fig. 9 is a schematic structural diagram of a server according to an embodiment of the present invention. As shown in fig. 9, the server 900 may include: the memory 910, the processor 920 and the computer program 930 stored in the memory 910 and operable on the processor 920, when the processor 920 executes the computer program 930, the cooking control method according to any of the above-described embodiments of the present invention is implemented.

In order to achieve the above embodiments, the present invention also proposes a computer-readable storage medium having a computer program stored thereon, wherein the program is configured to implement the cooking control method according to any one of the above embodiments of the present invention when executed by a processor.

In the description herein, references to the description of the term "one embodiment," "some embodiments," "an example," "a specific example," or "some examples," etc., mean that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.

Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.

Any process or method descriptions in flow charts or otherwise described herein may be understood as representing modules, segments, or portions of code which include one or more executable instructions for implementing specific logical functions or steps of the process, and alternate implementations are included within the scope of the preferred embodiment of the present invention in which functions may be executed out of order from that shown or discussed, including substantially concurrently or in reverse order, depending on the functionality involved, as would be understood by those reasonably skilled in the art of the present invention.

The logic and/or steps represented in the flowcharts or otherwise described herein, e.g., an ordered listing of executable instructions that can be considered to implement logical functions, can be embodied in any computer-readable medium for use by or in connection with an instruction execution system, apparatus, or device, such as a computer-based system, processor-containing system, or other system that can fetch the instructions from the instruction execution system, apparatus, or device and execute the instructions. For the purposes of this description, a "computer-readable medium" can be any means that can contain, store, communicate, propagate, or transport the program for use by or in connection with the instruction execution system, apparatus, or device. More specific examples (a non-exhaustive list) of the computer-readable medium would include the following: an electrical connection (electronic device) having one or more wires, a portable computer diskette (magnetic device), a Random Access Memory (RAM), a read-only memory (ROM), an erasable programmable read-only memory (EPROM or flash memory), an optical fiber device, and a portable compact disc read-only memory (CDROM). Additionally, the computer-readable medium could even be paper or another suitable medium upon which the program is printed, as the program can be electronically captured, via for instance optical scanning of the paper or other medium, then compiled, interpreted or otherwise processed in a suitable manner if necessary, and then stored in a computer memory.

It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, the various steps or methods may be implemented in software or firmware stored in memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.

It will be understood by those skilled in the art that all or part of the steps carried by the method for implementing the above embodiments may be implemented by hardware related to instructions of a program, which may be stored in a computer readable storage medium, and when the program is executed, the program includes one or a combination of the steps of the method embodiments.

In addition, functional units in the embodiments of the present invention may be integrated into one processing module, or each unit may exist alone physically, or two or more units are integrated into one module. The integrated module can be realized in a hardware mode, and can also be realized in a software functional module mode. The integrated module, if implemented in the form of a software functional module and sold or used as a stand-alone product, may also be stored in a computer readable storage medium.

The storage medium mentioned above may be a read-only memory, a magnetic or optical disk, etc. Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.

Claims

1. A cooking control method, comprising:

2. The cooking control method of claim 1, wherein the first and second duration sum reference values are obtained by:

acquiring the type of food materials in the cooking equipment;

and acquiring the first duration sum reference value and the second duration sum reference value according to the food material type.

3. The cooking control method of claim 1, further comprising:

accumulating a first placing time of the food material from the end of cooking to the current time;

when the first time length sum is judged to be smaller than the first time length sum reference value, judging whether the first placing time length is larger than or equal to the first placing time length reference value or not;

and if the first placing time length is greater than or equal to the first placing time length reference value, generating placing time alarm information and providing the placing time alarm information for the user.

4. The cooking control method according to any one of claims 1 to 3, further comprising:

when the second duration sum is judged to be smaller than the second duration sum reference value, continuing to accumulate a second placing duration of the food material from the end of cooking to the current time;

and if the second placing time length is judged to be greater than or equal to the second placing time length reference value, generating deterioration alarm information and providing the deterioration alarm information for the user.

5. A cooking control method, comprising:

accumulating the heating time of the cooking equipment for heating the food material;

when the heating time length meets the time length required by the cooked food material, finishing the cooking of the food material, and accumulating a first placing time length of the food material from the end of the cooking to the current time;

judging whether the first placing time length is greater than or equal to the first placing time length reference value or not;

and if the first placing time length is greater than or equal to the first placing time length reference value, generating placing time alarm information and providing the placing time alarm information for a user.

6. A cooking control device, comprising:

7. The cooking control apparatus of claim 6, further comprising:

and the reference value acquisition module is used for acquiring the food material types in the cooking equipment and acquiring the first duration sum reference value and the second duration sum reference value according to the food material types.

8. The cooking control apparatus of claim 6, further comprising:

the placing duration accumulating module is used for accumulating the first placing duration of the food material from the end of cooking to the current time;

the judging module is used for judging whether the first placing duration is greater than or equal to the first placing duration reference value or not when the first duration sum is judged to be smaller than the first duration sum reference value;

and the placement alarm information generation module is used for generating placement time alarm information and providing the placement time alarm information for the user when the first placement time is greater than or equal to the first placement time reference value.

9. The cooking control device of any one of claims 6 to 8, wherein the placement duration accumulation module is further configured to continue accumulating the second placement duration of the food material from the end of cooking to the current time when the second duration sum is determined to be less than the second duration sum reference value.

10. The cooking control device of claim 9, further comprising:

and the deterioration alarm information generation module is used for generating deterioration alarm information and providing the deterioration alarm information for the user when the second placing time length is judged to be greater than or equal to the second placing time length reference value.

11. A cooking control device, comprising:

the heating time accumulating module is used for accumulating the heating time of the cooking equipment for heating the food;

the placing time accumulating module is used for finishing the cooking of the food material when the heating time meets the time required by the cooked food material, and accumulating the first placing time from the finish of the cooking to the current time of the food material;

the judging module is used for judging whether the first placing time length is greater than or equal to the first placing time length reference value or not;

and the alarm module is used for generating the placing time alarm information and providing the placing time alarm information for a user when the first placing time is greater than or equal to the first placing time reference value.

12. A cooking apparatus, characterized by comprising: a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the cooking control method according to any one of claims 1 to 4 when executing the program.

13. A server, comprising: a memory, a processor and a computer program stored on the memory and executable on the processor, the processor implementing the cooking control method according to any one of claims 1 to 4 when executing the program.

14. A computer-readable storage medium on which a computer program is stored, the program, when executed by a processor, implementing the cooking control method according to any one of claims 1 to 4.