CN112013441A

CN112013441A - Range hood and cooking control method based on range hood

Info

Publication number: CN112013441A
Application number: CN202010993637.0A
Authority: CN
Inventors: 尹小杰; 许延坡; 李刚; 胡小帝; 陈思强
Original assignee: Gree Electric Appliances Inc of Zhuhai
Current assignee: Gree Electric Appliances Inc of Zhuhai
Priority date: 2020-09-21
Filing date: 2020-09-21
Publication date: 2020-12-01

Abstract

The application relates to a range hood and a cooking control method based on the range hood. The range hood includes: the range hood comprises a range hood main body, a smoke suction port arranged on one side of the range hood main body, and a display screen arranged on one side of the range hood main body facing a user and used for displaying dish cooking data corresponding to dish selection operation triggered by the user. The scanning device is arranged on the range hood main body and used for collecting basic data of a user, and the controller connected with the scanning device can generate three-dimensional data corresponding to the user according to the basic data. And the projection equipment is arranged on the range hood main body and connected with the controller and is used for generating virtual projection corresponding to the user according to the three-dimensional data. Accurate cooking teaching to the user is realized through virtual projection, the user does not need to additionally search a cooking course, personalized requirements of different users are met, waiting time in the cooking process is reduced, and the processing performance and the working efficiency of the range hood in the cooking process are improved.

Description

Range hood and cooking control method based on range hood

Technical Field

The application relates to the technical field of electric appliance control, in particular to a range hood and a cooking control method based on the range hood.

Background

With the development of electric appliance control technology and the popularization and use of various household appliances in the life of people, the development of the household appliances tends to be intelligent. For example, the use of the range hood provides a healthy cooking environment for family life of people.

The existing intelligent range hood can execute corresponding operations by recognizing voice commands or gestures of a user when the user cooks. For example, when voice control instructions such as "start up", "shut down", "illumination" and "increase/decrease air volume" sent by a user are detected, the range hood can be controlled to be turned on and off, and convenience in use is provided.

However, as the living standard of people is improved, the requirements for the functions provided by the intelligent household electrical appliance are increasingly changed, and the existing intelligent range hood can only provide corresponding healthy cooking environment in the using process of users, but cannot provide customized or personalized requirements for the users. For example, when a user without cooking experience cooks dishes, the user needs to search and view a cooking tutorial in advance, and the cooking operation process is still complicated. Therefore, the functions that current intelligent range hood can provide are still comparatively single, can't satisfy user's diversified demand, then the processing ability in the culinary art process still remains to be promoted.

Disclosure of Invention

Accordingly, it is necessary to provide a range hood capable of satisfying diversified demands of users and improving processing performance of the range hood and a cooking control method based on the range hood, in order to solve the above technical problems.

A range hood, the range hood comprising:

a range hood main body;

the smoke suction port is arranged on one side of the range hood main body;

the display screen is arranged on one side, facing the user, of the range hood main body and is used for displaying dish cooking data corresponding to dish selection operation triggered by the user;

the scanning equipment is arranged on the range hood main body and is used for acquiring basic data of a user;

the controller is connected with the scanning equipment and can generate three-dimensional data corresponding to the user according to the basic data;

and the projection equipment is arranged on the range hood main body and connected with the controller and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.

In one embodiment, the scanning device is arranged on one side of the range hood main body facing the kitchen range, and the scanning range of the scanning device at least comprises the working area of the kitchen range;

the scanning equipment is also used for collecting the operation data of the user in the cooking process; the controller is used for comparing the operation data of the user with the guide data of the virtual projection, and controlling the projection equipment to display and adjust the prompt information based on the virtual projection when the operation data is determined to be inconsistent with the guide operation data.

In one embodiment, the range hood further comprises a first detection piece and a second detection piece, wherein the first detection piece and the second detection piece are connected with the controller and arranged on one side of the range hood main body, which is provided with the smoke suction port, the first detection piece is used for detecting the smell of dishes, and the second detection piece is used for detecting the taste of the dishes.

In one embodiment, the controller is further configured to obtain dish smell data corresponding to the first detection piece and dish taste data corresponding to the second detection piece, compare standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data, generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen.

In one embodiment, the scanning device is used for scanning the seasoning thrown in the cooking process, acquiring the light wave quantity and the light wave intensity of the seasoning light waves reflected by the seasoning, determining the type of the seasoning according to the light wave quantity, and determining the seasoning component according to the light wave intensity.

In one embodiment, the range hood further comprises a temperature sensor and a smoke sensor connected with the controller; the range hood is characterized in that the temperature sensor and the smoke sensor are arranged on one side, provided with a smoke suction port, of the range hood main body, the temperature sensor is used for detecting the real-time temperature of a cooker in the cooking process, and the smoke sensor is used for detecting the smoke concentration in the cooking process.

In one embodiment, the controller is connected with the cooker, and when it is determined that the real-time temperature is greater than a preset temperature threshold or the smoke concentration is greater than a preset smoke concentration threshold, an adjusting signal is generated according to a preset target temperature and sent to the cooker, and the adjusting signal is used for indicating the cooker to adjust to the target temperature.

In one embodiment, the range hood further comprises an image acquisition device connected with the controller; the image acquisition equipment is arranged on one side of the range hood main body, which is provided with a smoke suction port, and is used for acquiring dish cooking state information at the bottom of the range hood in a cooking process and generating initial multimedia data according to the dish cooking state information.

In one embodiment, the range hood further comprises a remote communication device connected with the image acquisition device and the display screen, wherein the remote communication device is arranged on one side of the range hood main body facing a user; the remote communication equipment is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition equipment to the connected target terminal based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

In one embodiment, the remote communication equipment comprises a first communication unit corresponding to a remote teaching connection line and a second communication unit corresponding to a remote connection line of the friend;

the first communication unit is used for acquiring a target dish teacher corresponding to a dish teacher selected operation triggered by the user aiming at a dish teacher list, establishing a first real-time communication connection with a first target terminal where the target dish teacher is located, executing a resource transfer operation triggered according to the first real-time communication connection, feeding back the initial multimedia data to the first target terminal, and displaying the first target multimedia data fed back by the first target terminal on the display screen;

the second communication unit is used for displaying pre-stored friend list information acquired from connected mobile terminal equipment on the display screen, acquiring a target friend corresponding to friend selection operation triggered by the user aiming at the friend list information, establishing second real-time communication connection with a second target terminal where the target friend is located, feeding back the initial multimedia data to the second target terminal, and displaying second target multimedia data fed back by the second target terminal on the display screen.

A range hood based cooking control method, the method comprising:

detecting dish selection operation triggered by a user aiming at a display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen;

acquiring basic data of the user according to scanning equipment, and generating three-dimensional data corresponding to the user according to the basic data;

and generating a virtual projection corresponding to the three-dimensional data according to projection equipment, and displaying the virtual projection.

In one embodiment, the method further comprises:

acquiring operation data of the user in a cooking process in real time according to the scanning equipment, and comparing the operation data with the guiding operation data of the virtual projection;

and when the operation data is inconsistent with the guidance operation data, controlling the projection equipment to display and adjust prompt information based on the virtual projection.

In one embodiment, the method further comprises:

when the cooking operation is detected to be completed, acquiring dish smell data and dish taste data of dishes of which the cooking operation is completed;

acquiring standard dish attribute data corresponding to the dish cooking data;

comparing the standard dish attribute data with the dish smell data and the dish taste data to generate a comparison result;

and generating corresponding prompt information according to the comparison result, and displaying the prompt information on the display screen.

In one embodiment, the guidance data corresponding to the dish cooking data comprises a food cooking sequence and a cooking taste; the operation data of the user in the cooking process is collected in real time according to the scanning equipment, and the operation data is compared with the guiding operation data of the virtual projection, and the method comprises the following steps:

acquiring operation data of the user in the cooking process in real time according to the scanning equipment; the operation data comprises a cooking operation sequence and a seasoning putting operation;

triggering a scanning operation of the put seasoning according to the seasoning putting operation;

receiving the seasoning light waves corresponding to the scanning operation, and acquiring the light wave quantity and the light wave intensity of the seasoning light waves;

determining the type of the seasoning according to the light wave quantity, and determining the seasoning component according to the light wave intensity;

determining a corresponding target seasoning category and a target seasoning amount according to the cooking taste;

comparing the cooking operation sequence with the food cooking sequence;

and comparing the target seasoning category and the target seasoning amount with the seasoning category and the seasoning amount respectively.

In one embodiment, the method further comprises:

detecting remote connection operation triggered by the user aiming at the display screen, and acquiring a connection type corresponding to the remote connection operation;

establishing communication connection with a target terminal according to the connection type;

collecting the cooking state information of dishes at the bottom of the range hood in the cooking process, and generating initial multimedia data according to the cooking state information of the dishes;

based on the communication connection, feeding back the initial multimedia data to a target terminal which has established the connection, and receiving the target multimedia data fed back by the target terminal;

displaying the target multimedia data on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

In one embodiment, the type of link includes a remote teaching link; the method further comprises the following steps:

when the connection type is detected to be remote teaching connection, displaying a preset teacher list on the display screen; the teacher list comprises a plurality of dish teachers corresponding to the cuisine, the region and the taste;

detecting dish teacher selection operation triggered by the teacher list, and acquiring a target dish teacher corresponding to the dish teacher selection operation;

establishing a first real-time communication connection with a first target terminal where the target dish teacher is located, and executing a resource transfer operation triggered according to the first real-time communication connection;

based on the first real-time communication connection, feeding back the initial multimedia data to the first target terminal with the established connection, and receiving first target multimedia data fed back by the first target terminal;

and displaying the first target multimedia data on the display screen.

In one embodiment, the connection type further includes a friend remote connection: the method further comprises the following steps:

when the connection type is detected to be friend remote connection, pre-stored friend list information is obtained from connected mobile terminal equipment, and the friend list information is displayed on the display screen;

detecting a friend selection operation triggered by the friend list information, and acquiring a target friend corresponding to the friend selection operation;

establishing a second real-time communication connection with a second target terminal where the target friend is located;

based on the second real-time communication connection, feeding back the initial multimedia data to a second target terminal with the established connection, and receiving second target multimedia data fed back by the second target terminal;

and displaying the second target multimedia data on the display screen.

In one embodiment, the method further comprises:

detecting the real-time temperature and smoke concentration of the cooker in the cooking process;

comparing the real-time temperature with a preset temperature threshold value, and comparing the smoke concentration with a preset smoke concentration threshold value;

when the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, an adjusting signal is generated according to a preset target temperature, the adjusting signal is sent to the stove, and the adjusting signal is used for indicating the stove to adjust to the target temperature.

A range hood based cooking control apparatus, the apparatus comprising:

the kitchen range hood comprises a kitchen range hood display screen, a kitchen range hood cooking data display screen and a kitchen range selection operation detection module, wherein the kitchen range hood display screen is used for displaying kitchen range cooking data corresponding to the kitchen range selection operation;

the three-dimensional data generation module is used for acquiring basic data of the user according to the scanning equipment and generating three-dimensional data corresponding to the user according to the basic data;

and the virtual projection display module is used for generating a virtual projection corresponding to the three-dimensional data according to the scanning equipment and displaying the virtual projection.

A computer-readable storage medium, on which a computer program is stored which, when executed by a processor, carries out the steps of:

According to the range hood and the cooking control method based on the range hood, the dish selection operation triggered by a user aiming at the display screen of the range hood is detected, and dish cooking data corresponding to the dish selection operation is displayed on the display screen. The method comprises the steps of collecting basic data of a user according to scanning equipment, generating three-dimensional data corresponding to the user according to the basic data, generating virtual projection corresponding to the three-dimensional data according to projection equipment, and displaying the virtual projection. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.

Drawings

FIG. 1 is a schematic structural diagram of a range hood according to an embodiment;

FIG. 2 is a schematic structural diagram of a range hood in another embodiment;

FIG. 3 is an environmental diagram illustrating an exemplary cooking control method based on a range hood;

FIG. 4 is a flow chart illustrating a cooking control method based on a range hood according to an embodiment;

FIG. 5 is a flow chart illustrating a cooking control method based on a range hood according to another embodiment;

FIG. 6 is a schematic control flow diagram of a main control system of the range hood according to an embodiment;

FIG. 7 is a flow chart illustrating a cooking control method based on a range hood according to still another embodiment;

FIG. 8 is a block diagram of an embodiment of a cooking control device based on a range hood;

fig. 9 is a block diagram of a cooking control device based on a range hood in another embodiment.

Detailed Description

In order to make the objects, technical solutions and advantages of the present application more apparent, the present application is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the present application and are not intended to limit the present application.

In one embodiment, as shown in fig. 1, there is provided a range hood, referring to fig. 1, the range hood includes a range hood main body 102, a display screen 104, a scanning device 106, a controller 108, and a projection device 110, wherein:

a smoke suction port is arranged on one side of the range hood main body 102, and a display screen 104 is arranged on one side of the range hood main body 102 facing a user and used for displaying dish cooking data corresponding to dish selection operation triggered by the user.

Specifically, dish selection operation triggered by the user for the display screen 104 of the range hood is detected, and the acquired dish cooking data corresponding to the dish selection operation is displayed on the display screen 104. And the guidance data corresponding to the dish cooking data comprises the cooking sequence and the cooking taste of the food materials, and the corresponding target seasoning category and the target seasoning component can be determined according to the cooking taste.

The scanning device 106 disposed on the range hood main body 102 is used for collecting basic data of a user, and the controller 108 connected to the scanning device 106 can generate three-dimensional data corresponding to the user according to the basic data.

Specifically, the basic data of the user collected by the scanning device 106 includes the height, weight and body type of the user, and the controller 108 obtains the three-dimensional data corresponding to the user according to the basic data of the user, and obtains the three-dimensional model corresponding to the user according to the three-dimensional data.

And the projection equipment 110 is arranged on the range hood main body 102 and connected with the controller 108, and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.

Specifically, the projection device 110 constructs a three-dimensional virtual projection corresponding to the user according to the three-dimensional data of the user, and the user can be guided to perform cooking operation according to the dish cooking data based on the virtual projection by displaying the virtual projection.

In the range hood, the display screen arranged on one side of the range hood main body facing to a user is used for displaying dish cooking data corresponding to dish selection operation triggered by the user, the scanning equipment arranged on the range hood main body is used for collecting basic data of the user, the controller connected with the scanning equipment is used for generating three-dimensional data corresponding to the user according to the basic data, and the projection equipment arranged on the range hood main body and connected with the controller is used for generating virtual projection corresponding to the user according to the three-dimensional data. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.

In one embodiment, as shown in fig. 2, there is provided a range hood, referring to fig. 2, the range hood includes a range hood main body 202, a display screen 204, a scanning device 206, a controller 208, a projection device 210, a first detection piece 212, a second detection piece 214, a temperature sensor 216, a smoke sensor 218, an image acquisition device 220, and a remote communication device 222, wherein:

the scanning device 206 is disposed on a side of the range hood main body facing the kitchen range, and a scanning range of the scanning device 206 at least includes a working area of the kitchen range. The scanning device 206 is configured to collect operation data of a user during a cooking process, and the controller 208 is configured to compare the operation data of the user with guidance data of the virtual projection, and control the projection device 210 to display adjustment information based on the virtual projection when it is determined that the operation data is inconsistent with the guidance data.

The operation data of a user in the cooking process are scanned and collected in real time by utilizing the scanning equipment 206 in an ultrasonic scanning mode, wherein the operation data of the user in the cooking process comprise a cooking operation sequence and a seasoning putting operation, the scanning equipment 206 scans seasonings put in according to the seasoning putting operation in the cooking process, the light wave quantity and the light wave intensity of seasoning light waves reflected by the seasonings are obtained, the type of the seasonings is determined according to the light wave quantity, and the seasoning component is determined according to the light wave intensity.

Specifically, the guidance data corresponding to the dish cooking data corresponding to the virtual projected guidance data comprises a food cooking sequence and a cooking taste, and according to the cooking taste, a corresponding target seasoning category and a target seasoning component can be determined.

The cooking operation sequence is compared with the food cooking sequence, and the target seasoning category and the target seasoning amount are respectively compared with the seasoning category and the seasoning amount. When it is determined that the cooking operation sequence of the user is inconsistent with the cooking sequence of the food material, or the seasoning type is inconsistent with the target seasoning type, or the seasoning amount is inconsistent with the target seasoning amount, the projection device 210 is controlled to display adjustment information based on the virtual projection, and the user is guided to perform cooking operation adjustment according to the adjustment information.

First detection piece 212 and second detection piece 214 set up at lampblack absorber main part 202, and are connected with controller 2008, and first detection piece 212 is used for detecting the dish smell of the dish of having accomplished the culinary art operation, and second detection piece 214 is used for detecting the dish taste of the dish of having accomplished the culinary art operation.

Specifically, in the present embodiment, the first detecting element 212 is an electronic nose, the second detecting element 214 is an electronic tongue, and the electronic nose is configured to detect an odor substance corresponding to a dish that has completed a cooking operation, determine a corresponding response spectrum according to a category to which the odor substance belongs, determine a corresponding sensor array according to the response spectrum, perform qualitative analysis on the odor substance according to the sensor array, and generate corresponding dish odor data.

The electronic tongue is used for detecting interaction between various flavor substances corresponding to dishes which have finished cooking operation and the second detection piece, the change trend of the generated membrane potential is determined, the basic flavor of the dishes is determined according to the change trend, and corresponding dish flavor data is obtained.

Further, the controller 208 is further configured to obtain dish smell data corresponding to the first detecting part 212 and dish taste data corresponding to the second detecting part 214, compare the standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data, generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen 204.

The temperature sensor 216 and the smoke sensor 218 which are arranged on one side of the range hood main body 202, where the smoke suction port is arranged, are connected with the controller 208, the temperature sensor 216 is used for detecting the real-time temperature of the cooker in the cooking process, and the smoke sensor 218 is used for detecting the smoke concentration in the cooking process.

Further, the controller 208 is connected with the kitchen range, and is further configured to obtain a real-time temperature and a smoke concentration, and when it is determined that the real-time temperature is greater than a preset temperature threshold value or the smoke concentration is greater than a preset smoke concentration threshold value, generate an adjustment signal according to a preset target temperature, and send the adjustment signal to the kitchen range, where the adjustment signal is used to instruct the kitchen range to adjust to the target temperature.

The image collecting device 220 connected with the controller 208 and disposed on one side of the range hood main body 202 where the smoke suction port is disposed is used for collecting cooking state information of dishes at the bottom of the range hood during a cooking process and generating initial multimedia data according to the cooking state information of the dishes. The initial multimedia data comprises video and audio data recorded with cooking states of dishes.

The remote communication device 222 is connected with the image acquisition device 220 and the display screen 204, is arranged on one side of the range hood body facing a user, and is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition device 220 to the target terminal with the connection established based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen 204. Wherein the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

Further, the remote communication device 222 includes a first communication unit 2220 corresponding to the remote teaching link and a second communication unit 2222 corresponding to the friend remote link.

The first communication unit 2220 is configured to acquire a target dish learner corresponding to a dish learner selection operation triggered by a user for the dish learner list, establish a first real-time communication connection with a first target terminal where the target dish learner is located, execute a resource transfer operation triggered according to the first real-time communication connection, feed back initial multimedia data to the first target terminal, and display first target multimedia data fed back by the first target terminal on the display screen 204.

The second communication unit 2222 is configured to display the pre-stored buddy list information obtained from the connected mobile terminal device on the display screen 204, obtain a target buddy corresponding to a buddy selection operation triggered by the user for the buddy list information, establish a second real-time communication connection with a second target terminal where the target buddy is located, feed back initial multimedia data to the second target terminal, and display second target multimedia data fed back by the second target terminal on the display screen 204.

In the range hood, the scanning equipment is used for collecting the operation data of a user in the cooking process, the controller is used for comparing the operation data of the user with the guide data of the virtual projection, and when the operation data is determined to be inconsistent with the guide data, the projection equipment is controlled to display the adjustment information based on the virtual projection. The first communication unit is used for realizing professional guidance of a professional chef to a user, and the second communication unit is used for realizing interaction among friends. Through adopting diversified culinary art teaching or the mode of culinary art interchange, satisfy different users 'individualized demand, and adopt the projected mode, realize the teaching of cooking directly perceived to the user to in time point out and teaching adjustment to user's maloperation, promote range hood in the processing performance and the work efficiency of culinary art in-process.

Those skilled in the art will appreciate that the configurations shown in fig. 1 or fig. 2 are merely block diagrams of some configurations relevant to the present disclosure, and do not constitute a limitation on the computing devices to which the present disclosure may be applied, and that a particular computing device may include more or less components than those shown, or combine certain components, or have a different arrangement of components.

The cooking control method based on the range hood can be applied to the application environment shown in fig. 3. Wherein, range hood 302 communicates with server 304 through the network. Dish selection operation triggered by a user aiming at the display screen of the range hood 302 is detected, and dish cooking data corresponding to the dish selection operation is displayed on the display screen. The dish cooking data may be stored in the local memory of the range hood 302, or may be obtained from the cloud storage of the server 304. The basic data of the user is collected by the scanning device of the range hood 302, the three-dimensional data corresponding to the user is generated according to the basic data, and then the virtual projection corresponding to the three-dimensional data is generated according to the projection device of the range hood 302 and displayed. The range hood 302 is provided with a display screen, a scanning device, a controller and a projection device, and the server 304 may be implemented by an independent server or a server cluster formed by a plurality of servers.

In an embodiment, as shown in fig. 4, a cooking control method based on a range hood is provided, and the method is applied to the range hood shown in fig. 3 as an example for description, in the embodiment, the cooking control method based on the range hood includes the following steps:

and S402, detecting the dish selection operation triggered by the user aiming at the display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen.

Specifically, dish cooking data corresponding to the dish selection operation is obtained by detecting the dish selection operation triggered by a user aiming at the display screen of the range hood, and the dish cooking data is displayed on the display screen.

And the guidance data corresponding to the dish cooking data comprises the cooking sequence and the cooking taste of the food materials, and the corresponding target seasoning category and the target seasoning component can be determined according to the cooking taste.

Step S404, collecting the basic data of the user according to the scanning device, and generating three-dimensional data corresponding to the user according to the basic data.

Specifically, the body data of the user is scanned and collected by a scanning device in an ultrasonic scanning imaging mode. The basic data of the user collected by the scanning equipment comprises the height, the weight and the body type of the user, the controller can obtain three-dimensional data corresponding to the user according to the basic data of the user, and can obtain a three-dimensional model corresponding to the user according to the three-dimensional data.

And S406, generating a virtual projection corresponding to the three-dimensional data according to the projection equipment, and displaying the virtual projection.

The projection equipment constructs and obtains a three-dimensional virtual projection corresponding to the user according to the three-dimensional data of the user, and the user can be guided to carry out cooking operation according to dish cooking data based on the virtual projection by displaying the virtual projection.

According to the cooking control method based on the range hood, dish selection operation triggered by a user aiming at the display screen of the range hood is detected, and dish cooking data corresponding to the dish selection operation is displayed on the display screen. The method comprises the steps of collecting basic data of a user according to scanning equipment, generating three-dimensional data corresponding to the user according to the basic data, generating virtual projection corresponding to the three-dimensional data according to projection equipment, and displaying the virtual projection. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.

In one embodiment, as shown in fig. 5, another cooking control method based on a range hood is provided, the method comprising:

step S502, detecting a remote connection operation triggered by a user for a display screen, and acquiring a connection type corresponding to the remote connection operation.

Specifically, the connection type of the remote connection operation triggered by the user aiming at the display screen comprises a remote teaching connection and a remote friend connection. The connection type selected by the user is determined by detecting the remote connection operation triggered by the user aiming at the display screen, and specifically, the connection type is connected with remote teaching for communicating with a professional chef or remote friends for communicating with friends.

Step S504, establishing communication connection with the target terminal according to the connection type.

Specifically, when the connection type of the remote connection operation triggered by the user is determined to be remote teaching connection, a preset teacher list is displayed on the display screen, wherein the teacher list comprises a plurality of dish teachers corresponding to the cuisine, the region and the taste. The method comprises the steps of detecting dish teacher selection operation triggered by a teacher list, obtaining a target dish teacher corresponding to the dish teacher selection operation, establishing a first real-time communication connection with a first target terminal where the target dish teacher is located, and executing resource transfer operation triggered according to the first real-time communication connection. The resource transfer operation means that the instruction data of a professional chef is acquired, and payment operation is required.

Further, when the connection type is detected to be friend remote connection, pre-stored friend list information is obtained from the connected mobile terminal device, and the friend list information is displayed on the display screen. And acquiring a target friend corresponding to the friend selection operation by detecting the friend selection operation triggered by the friend list information, and establishing a second real-time communication connection with a second target terminal where the target friend is located.

The mobile terminal can also be pre-stored in a local memory of the range hood, and the friend list information in the local memory of the range hood can be updated in a preset updating period through communication connection with the mobile terminal.

Step S506, collecting cooking state information of dishes at the bottom of the range hood in the cooking process, and generating initial multimedia data according to the cooking state information of the dishes.

Specifically, the image acquisition equipment arranged on one side of the range hood main body, which is provided with the smoke suction port, is used for acquiring the cooking state information of dishes at the bottom of the range hood in the cooking process and generating initial multimedia data according to the cooking state information of the dishes. The initial multimedia data comprises video and audio data recorded with cooking states of dishes.

Step S508, based on the communication connection, feeding back the initial multimedia data to the target terminal that has established the connection, and receiving the target multimedia data fed back by the target terminal.

Specifically, when the connection type is the remote teaching connection, the initial multimedia data is fed back to a first target terminal where the target teacher is located, and the first target multimedia data fed back by the first target terminal is received.

Similarly, when the connection type is friend remote connection, based on the second real-time communication connection, the initial multimedia data is fed back to a second target terminal where the target friend is located, and second target multimedia data fed back by the second target terminal is received.

Step S510, displaying the target multimedia data on the display screen, where the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

Specifically, when the connection type is the remote teaching connection, the first target multimedia data is displayed on the display screen. The first target multimedia data carries audio guidance data of the professional chef on the initial multimedia data.

Similarly, when the connection type is friend remote connection, the second target multimedia data is displayed on the display screen. And the second target multimedia data carries audio guidance data of the target friend to the initial multimedia data.

In an embodiment, as shown in fig. 6, a control flow of a master control system of a range hood is provided, and referring to fig. 6, the master control system of the range hood includes a remote teaching link system, a friend remote link system, an intelligent teaching system, and a detection system, wherein a link type corresponding to the remote teaching system is a remote teaching link, a link type corresponding to the friend remote link system is a friend remote link, and the detection system is used for detecting a smell of a dish, a taste of the dish, a type of a seasoning, and a seasoning amount.

Furthermore, the intelligent teaching system is used for detecting dish selection operation triggered by a user aiming at a display screen of the range hood, displaying dish cooking data corresponding to the dish selection operation on the display screen, acquiring basic data of the user according to scanning equipment, generating three-dimensional data corresponding to the user according to the basic data, generating virtual projection corresponding to the three-dimensional data according to projection equipment, displaying the virtual projection, acquiring operation data of the user in the cooking process in real time according to the scanning equipment, and comparing the operation data with guiding operation data of the virtual projection. And when the operation data is inconsistent with the guidance operation data, controlling the projection equipment to display the adjustment prompt information based on the virtual projection until the operation data is consistent with the guidance operation data, and ending the cooking operation.

In the cooking control method based on the range hood, the remote connection operation triggered by the user aiming at the display screen is detected, the connection type corresponding to the remote connection operation is obtained, and then the communication connection with the target terminal is established according to the connection type. The cooking state information of dishes at the bottom of the range hood is collected in the cooking process, and initial multimedia data are generated according to the cooking state information of the dishes. Based on the communication connection, the initial multimedia data is fed back to the target terminal which is connected with the target terminal, the target multimedia data fed back by the target terminal is received, and the target multimedia data carrying the audio guidance data corresponding to the initial multimedia data is displayed on a display screen. The mode of diversified culinary art teaching or culinary art interchange has been realized, including professional cook to user's professional guidance to and the mutual interchange between the friend, satisfied different users ' individualized demand, realize the teaching of the directly perceived culinary art to the user, and in time point out and the teaching adjustment to user's maloperation, promote range hood in the processing performance and the work efficiency of culinary art in-process.

In one embodiment, as shown in fig. 7, there is provided a cooking control method based on a range hood, the method comprising:

step S702, collecting the operation data of the user in the cooking process in real time according to the scanning device, and comparing the operation data with the guiding operation data of the virtual projection.

Specifically, by using a scanning device and adopting an ultrasonic scanning mode, the operation data of a user in the cooking process is scanned and collected in real time, wherein the operation data comprises a cooking operation sequence and a seasoning putting operation. The scanning device triggers the scanning operation of the fed seasoning according to the seasoning feeding operation, receives the seasoning light wave corresponding to the scanning operation, and obtains the light wave quantity and the light wave intensity of the seasoning light wave. And then the type of the seasoning is determined according to the light wave intensity, and the seasoning amount is determined according to the light wave intensity.

Further, the guide data corresponding to the dish cooking data includes a cooking material cooking order and a cooking taste, and according to the cooking taste, a corresponding target seasoning class and a target seasoning amount may be determined. The cooking operation sequence is compared with the food cooking sequence, and the target seasoning category and the target seasoning amount are respectively compared with the seasoning category and the seasoning amount.

And step S704, when the operation data is inconsistent with the guidance operation data, controlling the projection equipment to display the adjustment prompt information based on the virtual projection.

Specifically, when the cooking operation sequence of the user is determined to be inconsistent with the cooking sequence of the food materials, or the seasoning type is determined to be inconsistent with the target seasoning type, or the seasoning amount is determined to be inconsistent with the target seasoning amount, the projection equipment is controlled to display the adjustment information based on the virtual projection, the user is guided to perform cooking operation adjustment according to the adjustment information until the operation data is consistent with the guide data, and the cooking operation can be finished.

Step S706, when the cooking operation is detected to be completed, acquiring dish smell data and dish taste data of the dishes of which the cooking operation is completed.

Specifically, odor substances corresponding to dishes which have finished cooking operation are detected, a corresponding response spectrum is determined according to the category of the odor substances, a corresponding sensor array is determined according to the response spectrum, and qualitative analysis is performed on the odor substances according to the sensor array to generate corresponding dish odor data.

The electronic nose is also called an artificial olfactory system, simulates animal olfactory organs, is formed by combining a plurality of sensors with different properties into a sensor array, forms a response spectrum according to the response of the sensor array to a smell, and processes the response spectrum by a proper model identification and analysis method. The corresponding category of each smell is provided with a corresponding specific response spectrum, and when one or more smell substances pass through the electronic nose, the smell fingerprints of the smell substances can be sensed by the sensor and extracted through a specific intelligent pattern recognition algorithm. And qualitatively or quantitatively analyzing different 'smell fingerprint' information of different smell substances by using the sensor array to generate corresponding dish smell data.

Similarly, by detecting the interaction between various flavor substances corresponding to the dishes which have finished cooking operation and the second detection member, the variation trend of the generated membrane potential is detected, and the basic flavor of the dishes is determined according to the variation trend, so that the corresponding dish flavor data is obtained.

The electronic tongue is provided with an artificial fat membrane sensor with wide-area selection specificity, can simulate the taste sensation mechanism of a living organism, and realizes the evaluation of 5 basic tastes by detecting the change of membrane potential generated by electrostatic interaction or hydrophobic interaction between various taste substances and the artificial fat membrane to obtain corresponding dish taste data. Wherein the basic taste is sour, sweet, bitter, spicy and salty.

In step S708, standard dish attribute data corresponding to the dish cooking data is acquired.

Specifically, standard dish attribute data corresponding to dish cooking data is acquired, wherein the standard dish attribute data comprises standard dish smell data aiming at the smell of a dish and standard dish taste data aiming at the taste of the dish.

Step S710, comparing the standard dish attribute data with the dish smell data and the dish taste data to generate a comparison result.

Specifically, a first comparison result is generated by comparing the standard dish smell data with the dish smell data, and a second comparison result is generated by comparing the standard dish taste data with the dish taste data.

The first comparison result is used for judging whether the dish smell of the dish which is subjected to the cooking operation meets the standard requirement or not, and the second comparison result is used for judging whether the dish taste of the dish which is subjected to the cooking operation meets the standard requirement or not.

And step S712, generating corresponding prompt information according to the comparison result, and displaying the prompt information on a display screen.

Specifically, corresponding first prompt information is generated according to the first comparison result, and corresponding second prompt information is generated according to the second comparison result. The first prompt message comprises prompt messages of whether the smell of the dishes meets the standard requirement or not and improvement measures for improving the smell of the dishes under the condition that the smell of the dishes does not meet the standard requirement. The second prompt message comprises prompt messages of whether the taste of the dishes meets the standard requirements or not, and improvement measures for improving the taste of the dishes under the condition that the taste of the dishes does not meet the standard requirements.

According to the cooking control method based on the range hood, the operation data of a user in the cooking process is collected through the scanning device, the operation data of the user is compared with the guide data of the virtual projection through the controller, and when the operation data is determined to be inconsistent with the guide data, the projection device is controlled to display the adjustment information based on the virtual projection. And comparing the attribute data of the standard dishes with the dish smell data and the dish taste data of the dishes which have finished the cooking operation, and displaying prompt information corresponding to the comparison result on a display screen. The detection and judgment of the smell and taste of the finished dishes are realized, the visual cooking teaching of the user can be realized by adopting a projection mode, the misoperation of the user is prompted and taught and adjusted in time, and the processing performance and the working efficiency of the range hood in the cooking process are improved.

In one embodiment, the range hood-based cooking control method further includes:

when the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, an adjusting signal is generated according to the preset target temperature and sent to the stove, and the adjusting signal is used for indicating the stove to reach the target temperature.

Specifically, by detecting the real-time temperature of the cooker in the cooking process and the smoke concentration, acquiring a preset temperature threshold and a preset smoke concentration threshold, comparing the real-time temperature with the preset temperature threshold, and comparing the smoke concentration with the preset smoke concentration threshold. The preset temperature threshold and the preset smoke concentration threshold can be preset according to dish cooking data or determined according to a standard temperature threshold and a standard smoke concentration threshold specified by safe use of cooking equipment.

Further, when the real-time temperature is determined to be greater than the preset temperature threshold, or the smoke concentration is determined to be greater than the preset smoke concentration threshold, it is indicated that the current temperature of the cooker does not meet the cooking requirement, or the current smoke concentration does not meet the safe use rule of cooking equipment, and the temperature of the cooker needs to be adjusted, so that the real-time temperature and the smoke concentration are within the value range corresponding to the cooking requirement.

The cooking appliance is connected with the controller, when the controller receives a judgment result that the real-time temperature is greater than a preset temperature threshold value or the smoke concentration is greater than a preset smoke concentration threshold value, the preset target temperature is obtained, an adjusting signal is generated according to the preset target temperature and sent to the cooking appliance, and the adjusting signal is used for indicating the cooking appliance to adjust to the target temperature.

In the embodiment, the real-time temperature and the smoke concentration of the cooker in the cooking process are detected, the real-time temperature is compared with the preset temperature threshold, and the smoke concentration is compared with the preset smoke concentration threshold. When the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, an adjusting signal is generated according to the preset target temperature and sent to the stove, and the adjusting signal is used for indicating the stove to reach the target temperature. The real-time detection to cooking utensils temperature and smog concentration has been realized to when real-time temperature and smog concentration are not conform to the requirements, in time adjust cooking utensils temperature, avoid accident or accident appearing in the culinary art in-process, promote cooking equipment's security performance and guarantee user's safe culinary art environment.

It should be understood that although the various steps in the flow charts of fig. 4-7 are shown in order as indicated by the arrows, the steps are not necessarily performed in order as indicated by the arrows. The steps are not performed in the exact order shown and described, and may be performed in other orders, unless explicitly stated otherwise. Moreover, at least some of the steps in fig. 4-7 may include multiple steps or multiple stages, which are not necessarily performed at the same time, but may be performed at different times, which are not necessarily performed in sequence, but may be performed in turn or alternately with other steps or at least some of the other steps.

In one embodiment, as shown in fig. 8, there is provided a range hood-based cooking control apparatus, including: a dish selection operation detection module 802, a three-dimensional data generation module 804 and a virtual projection display module 806, wherein:

and the dish selection operation detection module 802 is used for detecting a dish selection operation triggered by a user aiming at the display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen.

The three-dimensional data generating module 804 is configured to collect basic data of a user according to the scanning device, and generate three-dimensional data corresponding to the user according to the basic data.

And a virtual projection display module 806, configured to generate a virtual projection corresponding to the three-dimensional data according to the scanning device, and display the virtual projection.

In the cooking control device based on the range hood, dish selection operation triggered by a user aiming at the display screen of the range hood is detected, and dish cooking data corresponding to the dish selection operation is displayed on the display screen. The method comprises the steps of collecting basic data of a user according to scanning equipment, generating three-dimensional data corresponding to the user according to the basic data, generating virtual projection corresponding to the three-dimensional data according to projection equipment, and displaying the virtual projection. Realize the accurate culinary art teaching to the user through the projection mode, need not the user and additionally seek the culinary art tutorial, through providing diversified teaching function, can satisfy different users' individualized demand, reduced preparation and the latency among the culinary art process, promoted range hood in the processing property and the work efficiency of culinary art process.

In one embodiment, as shown in fig. 9, there is provided a range hood-based cooking control apparatus, including: a connection type obtaining module 902, a communication connection establishing module 904, an initial multimedia data generating module 906, a target multimedia data receiving module 908, and a target multimedia data displaying module 910, wherein:

the connection type obtaining module 902 is configured to detect a remote connection operation triggered by a user for a display screen, and obtain a connection type corresponding to the remote connection operation.

The communication connection establishing module 904 establishes a communication connection with the target terminal according to the connection type.

The initial multimedia data generating module 906 is configured to collect cooking state information of dishes at the bottom of the range hood during a cooking process, and generate initial multimedia data according to the cooking state information of the dishes.

The target multimedia data receiving module 908 is configured to feed back the initial multimedia data to the target terminal with the established connection based on the communication connection, and receive the target multimedia data fed back by the target terminal.

And a target multimedia data display module 910, configured to display the target multimedia data on a display screen, where the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

In the cooking control device based on the range hood, the remote connection operation triggered by the user aiming at the display screen is detected, the connection type corresponding to the remote connection operation is obtained, and then the communication connection with the target terminal is established according to the connection type. The cooking state information of dishes at the bottom of the range hood is collected in the cooking process, and initial multimedia data are generated according to the cooking state information of the dishes. Based on the communication connection, the initial multimedia data is fed back to the target terminal which is connected with the target terminal, the target multimedia data fed back by the target terminal is received, and the target multimedia data carrying the audio guidance data corresponding to the initial multimedia data is displayed on a display screen. The mode of diversified culinary art teaching or culinary art interchange has been realized, including professional cook to user's professional guidance to and the mutual interchange between the friend, satisfied different users ' individualized demand, realize the teaching of the directly perceived culinary art to the user, and in time point out and the teaching adjustment to user's maloperation, promote range hood in the processing performance and the work efficiency of culinary art in-process.

In one embodiment, a cooking control device based on a range hood is provided, further comprising:

the first comparison module is used for acquiring operation data of a user in the cooking process in real time according to the scanning equipment and comparing the operation data with the guiding operation data of the virtual projection.

And the first prompt information display module is used for controlling the projection equipment to display and adjust the prompt information based on the virtual projection when the operation data is inconsistent with the guidance operation data.

The first acquisition module is used for acquiring dish smell data and dish taste data of dishes which finish the cooking operation when the cooking operation is detected to be finished.

And the second acquisition module is used for acquiring standard dish attribute data corresponding to the dish cooking data.

And the second comparison module is used for comparing the standard dish attribute data with the dish smell data and the dish taste data to generate a comparison result.

And the second prompt information display module is used for generating corresponding prompt information according to the comparison result and displaying the prompt information on the display screen.

In the cooking control device based on the range hood, the operation data of a user in the cooking process is collected through the scanning device, the operation data of the user is compared with the guidance data of the virtual projection through the controller, and when the operation data is determined to be inconsistent with the guidance data, the projection device is controlled to display the adjustment information based on the virtual projection. And comparing the attribute data of the standard dishes with the dish smell data and the dish taste data of the dishes which have finished the cooking operation, and displaying prompt information corresponding to the comparison result on a display screen. The detection and judgment of the smell and taste of the finished dishes are realized, the visual cooking teaching of the user can be realized by adopting a projection mode, the misoperation of the user is prompted and taught and adjusted in time, and the processing performance and the working efficiency of the range hood in the cooking process are improved.

the detection module is used for detecting the real-time temperature and the smoke concentration of the cooker in the cooking process;

the third comparison module is used for comparing the real-time temperature with a preset temperature threshold value and comparing the smoke concentration with a preset smoke concentration threshold value;

and the stove temperature adjusting module is used for generating an adjusting signal according to the preset target temperature and sending the adjusting signal to the stove when the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, and the adjusting signal is used for indicating the stove to adjust to the target temperature.

In the embodiment, the real-time temperature and the smoke concentration of the cooker in the cooking process are detected, the real-time temperature is compared with the preset temperature threshold, and the smoke concentration is compared with the preset smoke concentration threshold. When the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, an adjusting signal is generated according to the preset target temperature and sent to the stove, and the adjusting signal is used for indicating the stove to adjust to the target temperature. The real-time detection to cooking utensils temperature and smog concentration has been realized to when real-time temperature and smog concentration are not conform to the requirements, in time adjust cooking utensils temperature, avoid accident or accident appearing in the culinary art in-process, promote cooking equipment's security performance and guarantee user's safe culinary art environment.

In one embodiment, the first comparison module further comprises:

and the operation data acquisition unit is used for acquiring operation data of a user in the cooking process in real time according to the scanning equipment, and the operation data comprises a cooking operation sequence and a seasoning putting operation.

And the seasoning scanning unit is used for triggering the scanning operation of the dispensed seasoning according to the seasoning dispensing operation.

And the seasoning light wave receiving unit is used for receiving the seasoning light waves corresponding to the scanning operation and acquiring the light wave quantity and the light wave intensity of the seasoning light waves.

The first determining unit is used for determining the type of the seasoning according to the light wave intensity and determining the seasoning amount according to the light wave intensity. And the second determining unit is used for determining the corresponding target seasoning category and the target seasoning amount according to the cooking taste.

And the first comparison unit is used for comparing the cooking operation sequence with the food material cooking sequence. And the second comparison unit is used for comparing the target seasoning type and the target seasoning amount with the seasoning type and the seasoning amount respectively.

and the teacher list display module is used for displaying a preset teacher list on the display screen when the connection type is detected to be the remote teaching connection, wherein the teacher list comprises a plurality of dish teachers corresponding to the cuisine, the region and the taste.

And the target dish teacher obtaining module is used for detecting the dish teacher selecting operation triggered by the teacher list and obtaining the target dish teacher corresponding to the dish teacher selecting operation.

A first real-time communication connection establishing module for establishing a first real-time communication connection with a first target terminal where a target dish teacher is located,

and the resource transfer module is used for executing the resource transfer operation triggered according to the first real-time communication connection.

And the first target multimedia data receiving module is used for feeding back the initial multimedia data to the first target terminal which establishes the connection based on the first real-time communication connection and receiving the first target multimedia data fed back by the first target terminal.

And the first target multimedia data display module is used for displaying the first target multimedia data on the display screen.

and the friend list information display module is used for acquiring prestored friend list information from the connected mobile terminal equipment and displaying the friend list information on the display screen when the connection type is detected to be friend remote connection.

And the target friend acquisition module is used for detecting friend selection operation triggered by the friend list information and acquiring the target friend corresponding to the friend selection operation.

And the second real-time communication connection establishing module is used for establishing second real-time communication connection with a second target terminal where the target friend is located.

And the second target multimedia data receiving module is used for feeding back the initial multimedia data to the second target terminal which establishes the connection based on the second real-time communication connection and receiving the second target multimedia data fed back by the second target terminal.

And the second target multimedia data display module is used for displaying the second target multimedia data on the display screen.

For specific limitations of the range hood-based cooking control device, reference may be made to the above limitations of the range hood-based cooking control method, and details thereof are not repeated here. All or part of the modules in the cooking control device based on the range hood can be realized by software, hardware and a combination thereof. The modules can be embedded in a hardware form or independent from a processor in the computer device, and can also be stored in a memory in the computer device in a software form, so that the processor can call and execute operations corresponding to the modules.

In one embodiment, a computer-readable storage medium is provided, having a computer program stored thereon, which when executed by a processor, performs the steps of:

acquiring basic data of a user according to scanning equipment, and generating three-dimensional data corresponding to the user according to the basic data;

and generating a virtual projection corresponding to the three-dimensional data according to the projection equipment, and displaying the virtual projection.

In one embodiment, the computer program when executed by the processor further performs the steps of:

acquiring operation data of a user in a cooking process in real time according to scanning equipment, and comparing the operation data with the guiding operation data of the virtual projection; and when the operation data is inconsistent with the guidance operation data, controlling the projection equipment to display and adjust the prompt information based on the virtual projection.

when the cooking operation is detected to be completed, acquiring dish smell data and dish taste data of dishes with the cooking operation completed;

acquiring standard dish attribute data corresponding to dish cooking data; comparing the attribute data of the standard dishes with the smell data and taste data of the dishes to generate a comparison result; and generating corresponding prompt information according to the comparison result, and displaying the prompt information on a display screen.

acquiring operation data of a user in a cooking process in real time according to scanning equipment; the operation data comprises a cooking operation sequence and a seasoning putting operation; triggering a scanning operation of the put seasoning according to the seasoning putting operation;

receiving the seasoning light waves corresponding to the scanning operation, and acquiring the light wave quantity and the light wave intensity of the seasoning light waves; determining the type of the seasoning according to the light wave quantity, and determining the seasoning quantity according to the light wave intensity;

comparing the cooking operation sequence with the food cooking sequence; and comparing the target seasoning category and the target seasoning amount with the seasoning category and the seasoning amount respectively.

detecting remote connection operation triggered by a user aiming at a display screen, and acquiring a connection type corresponding to the remote connection operation; establishing communication connection with a target terminal according to the connection type;

collecting cooking state information of dishes at the bottom of the range hood in the cooking process, and generating initial multimedia data according to the cooking state information of the dishes;

based on communication connection, feeding back initial multimedia data to a target terminal with established connection, and receiving target multimedia data fed back by the target terminal; displaying the target multimedia data on a display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

when the connection type is detected to be remote teaching connection, displaying a preset teacher list on a display screen; the teacher list comprises a plurality of dish teachers corresponding to the cuisine, the region and the taste;

establishing a first real-time communication connection with a first target terminal where a target dish teacher is located, and executing a resource transfer operation triggered according to the first real-time communication connection;

based on the first real-time communication connection, feeding back initial multimedia data to a first target terminal with the established connection, and receiving the first target multimedia data fed back by the first target terminal; and displaying the first target multimedia data on a display screen.

when the connection type is detected to be friend remote connection, pre-stored friend list information is obtained from the connected mobile terminal equipment, and the friend list information is displayed on a display screen;

establishing a second real-time communication connection with a second target terminal where the target friend is located; based on the second real-time communication connection, feeding back the initial multimedia data to a second target terminal which establishes the connection, and receiving second target multimedia data fed back by the second target terminal; and displaying the second target multimedia data on the display screen.

detecting the real-time temperature and smoke concentration of the cooker in the cooking process; comparing the real-time temperature with a preset temperature threshold value, and comparing the smoke concentration with a preset smoke concentration threshold value;

when the real-time temperature is determined to be greater than the preset temperature threshold value or the smoke concentration is determined to be greater than the preset smoke concentration threshold value, an adjusting signal is generated according to the preset target temperature and sent to the stove, and the adjusting signal is used for indicating the stove to adjust to the target temperature.

It will be understood by those skilled in the art that all or part of the processes of the methods of the embodiments described above can be implemented by hardware related to instructions of a computer program, which can be stored in a non-volatile computer-readable storage medium, and when executed, can include the processes of the embodiments of the methods described above. Any reference to memory, storage, database or other medium used in the embodiments provided herein can include at least one of non-volatile and volatile memory. Non-volatile Memory may include Read-Only Memory (ROM), magnetic tape, floppy disk, flash Memory, optical storage, or the like. Volatile Memory can include Random Access Memory (RAM) or external cache Memory. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM), among others.

The technical features of the above embodiments can be arbitrarily combined, and for the sake of brevity, all possible combinations of the technical features in the above embodiments are not described, but should be considered as the scope of the present specification as long as there is no contradiction between the combinations of the technical features.

The above examples only express several embodiments of the present application, and the description thereof is more specific and detailed, but not construed as limiting the scope of the invention. It should be noted that, for a person skilled in the art, several variations and modifications can be made without departing from the concept of the present application, which falls within the scope of protection of the present application. Therefore, the protection scope of the present patent shall be subject to the appended claims.

Claims

1. A range hood, characterized in that, range hood includes:

a range hood main body;

the smoke suction port is arranged on one side of the range hood main body;

2. The range hood of claim 1, wherein the scanning device is disposed on a side of the range hood main body facing the kitchen range, and a scanning range of the scanning device at least includes a working area of the kitchen range;

3. The range hood of claim 2, further comprising a first detection member and a second detection member connected to the controller and disposed on a side of the range hood body where the smoke suction port is disposed, wherein the first detection member is configured to detect smell of dishes, and the second detection member is configured to detect taste of dishes.

4. The range hood of claim 3, wherein the controller is further configured to obtain dish smell data corresponding to the first detection element and dish taste data corresponding to the second detection element, compare standard dish attribute data corresponding to the dish cooking data with the dish smell data and the dish taste data, generate a corresponding comparison result, and display prompt information corresponding to the comparison result on the display screen.

5. The range hood of claim 2, wherein the scanning device is configured to scan the seasoning thrown in during the cooking process, obtain the light wave amount and the light wave intensity of the seasoning light wave reflected by the seasoning, determine the type of the seasoning according to the light wave amount, and determine the seasoning component according to the light wave intensity.

6. The range hood of claim 2, further comprising a temperature sensor and a smoke sensor connected to the controller; the range hood is characterized in that the temperature sensor and the smoke sensor are arranged on one side, provided with a smoke suction port, of the range hood main body, the temperature sensor is used for detecting the real-time temperature of a cooker in the cooking process, and the smoke sensor is used for detecting the smoke concentration in the cooking process.

7. The range hood of claim 6, wherein the controller is connected to the cooktop, and when it is determined that the real-time temperature is greater than a preset temperature threshold or the smoke concentration is greater than a preset smoke concentration threshold, generates an adjustment signal according to a preset target temperature, and sends the adjustment signal to the cooktop, wherein the adjustment signal is used for instructing the cooktop to adjust to the target temperature.

8. The range hood of claim 1, further comprising an image acquisition device connected to the controller; the image acquisition equipment is arranged on one side of the range hood main body, which is provided with a smoke suction port, and is used for acquiring dish cooking state information at the bottom of the range hood in a cooking process and generating initial multimedia data according to the dish cooking state information.

9. The range hood of claim 8, further comprising a remote communication device connected to the image capture device and the display screen, the remote communication device being disposed on a side of the range hood body facing a user; the remote communication equipment is used for acquiring a connection type of remote connection operation triggered by the user, establishing communication connection with a target terminal according to the connection type, feeding back initial multimedia data acquired by the image acquisition equipment to the connected target terminal based on the communication connection, receiving target multimedia data fed back by the target terminal, and displaying the target multimedia data on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

10. The range hood of claim 9, wherein the remote communication device comprises a first communication unit corresponding to a remote teaching link and a second communication unit corresponding to a remote friend link;

11. A cooking control method based on a range hood is characterized by comprising the following steps:

12. The method of claim 11, further comprising:

13. The method of claim 11, further comprising:

acquiring standard dish attribute data corresponding to the dish cooking data;

14. The method of claim 12, wherein the guidance data corresponding to the dish cooking data includes a cooking order and a cooking taste; the operation data of the user in the cooking process is collected in real time according to the scanning equipment, and the operation data is compared with the guiding operation data of the virtual projection, and the method comprises the following steps:

comparing the cooking operation sequence with the food cooking sequence;

15. The method of claim 11, further comprising:

16. The method of claim 15, wherein the type of link comprises a remote teaching link; the method further comprises the following steps:

and displaying the first target multimedia data on the display screen.

17. The method of claim 15, wherein the connection type further comprises a buddy remote connection: the method further comprises the following steps:

and displaying the second target multimedia data on the display screen.

18. The method of claim 11, further comprising:

19. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of any one of claims 11 to 18.