CN112486067B - Automatic electronic menu adjusting method, cooking system, storage medium and control system - Google Patents
Automatic electronic menu adjusting method, cooking system, storage medium and control system Download PDFInfo
- Publication number
- CN112486067B CN112486067B CN202011381392.2A CN202011381392A CN112486067B CN 112486067 B CN112486067 B CN 112486067B CN 202011381392 A CN202011381392 A CN 202011381392A CN 112486067 B CN112486067 B CN 112486067B
- Authority
- CN
- China
- Prior art keywords
- weight
- food material
- cooking
- electronic menu
- food
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Active
Links
- 238000010411 cooking Methods 0.000 title claims abstract description 173
- 238000000034 method Methods 0.000 title claims abstract description 39
- 238000003860 storage Methods 0.000 title claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 331
- 235000013305 food Nutrition 0.000 claims abstract description 306
- 238000002360 preparation method Methods 0.000 claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 claims description 36
- 230000004580 weight loss Effects 0.000 claims description 31
- 239000013585 weight reducing agent Substances 0.000 claims description 29
- 238000005303 weighing Methods 0.000 claims description 17
- 238000004590 computer program Methods 0.000 claims description 12
- 238000004364 calculation method Methods 0.000 claims description 6
- 230000003247 decreasing effect Effects 0.000 claims description 6
- 238000004891 communication Methods 0.000 claims description 5
- 239000004278 EU approved seasoning Substances 0.000 claims description 4
- 238000009825 accumulation Methods 0.000 claims description 4
- 230000035622 drinking Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 24
- 239000010421 standard material Substances 0.000 abstract description 9
- 244000061456 Solanum tuberosum Species 0.000 description 21
- 235000002595 Solanum tuberosum Nutrition 0.000 description 21
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 18
- 240000003768 Solanum lycopersicum Species 0.000 description 18
- 235000021186 dishes Nutrition 0.000 description 15
- 238000010438 heat treatment Methods 0.000 description 12
- 235000015278 beef Nutrition 0.000 description 9
- 235000013601 eggs Nutrition 0.000 description 9
- 240000007087 Apium graveolens Species 0.000 description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 7
- 235000010591 Appio Nutrition 0.000 description 7
- 235000013527 bean curd Nutrition 0.000 description 7
- 235000012015 potatoes Nutrition 0.000 description 7
- 230000002035 prolonged effect Effects 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 239000004615 ingredient Substances 0.000 description 5
- 230000006698 induction Effects 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 description 3
- 241000657513 Senna surattensis Species 0.000 description 3
- 238000010586 diagram Methods 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 235000002639 sodium chloride Nutrition 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 230000001960 triggered effect Effects 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 238000013473 artificial intelligence Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000008447 perception Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Images
Classifications
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
- G05B19/042—Programme control other than numerical control, i.e. in sequence controllers or logic controllers using digital processors
- G05B19/0423—Input/output
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
Landscapes
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Engineering & Computer Science (AREA)
- Automation & Control Theory (AREA)
- Electric Ovens (AREA)
- Management, Administration, Business Operations System, And Electronic Commerce (AREA)
Abstract
The application discloses an electronic menu automatic adjustment method, a cooking system, a storage medium and a control system, and belongs to the technical field of data processing. The method comprises the following steps: firstly, automatically acquiring a first weight of an actual prepared food material; adjusting corresponding cooking parameters of the electronic menu according to difference information of the first weight and a second weight of the standard prepared food material in the electronic menu; and then, according to the adjusted cooking parameters, executing the dish cooking task of the electronic menu. According to the method and the device, originally fixed cooking parameters in the electronic menu are improved to be automatically adaptively adjusted according to the actual material preparation weight of the food materials, so that whether the actual material taking weight of the food materials is consistent with the standard material preparation weight of the food materials in the electronic menu or not, the taste of actually made dishes is guaranteed to be consistent with the taste of the dishes in the setting of the electronic menu, and the accuracy of dish making is improved.
Description
Technical Field
The present application relates to the field of data processing technologies, and in particular, to an electronic recipe automatic adjustment method, a cooking system, a storage medium, and a control system.
Background
With the progress of science and technology, intelligent cooking equipment is more and more popular. The electronic menu can run on the main machine of the cooking equipment, and further, the automatic dish cooking process is realized.
At present, the amount of food materials in an electronic menu is usually indicated by specific units (such as g, kg, etc.). However, when the food materials are prepared, the food materials actually taken by the user may not be accurate to the amount marked by the food materials in the electronic menu, for example, the weight calculated by "gram" is difficult to be accurate when the user takes the tomatoes by "one". Since dishes are cooked according to the cooking parameters fixed in the electronic menu, the food material preparation amount is inaccurate, the taste of the actually made dishes is inconsistent with the taste of the dishes set in the electronic menu, and the accuracy of dish making is influenced.
Disclosure of Invention
In view of this, the present application provides an automatic adjustment method, an automatic adjustment device, and a control system for an electronic menu, which mainly aim to solve the technical problem that the accuracy of making dishes is affected in the prior art.
According to an aspect of the present application, there is provided an automatic adjustment method of an electronic menu, the method including:
automatically acquiring a first weight of an actual prepared food material;
adjusting corresponding cooking parameters of the electronic menu according to difference information of the first weight and a second weight of the standard prepared materials of the food materials in the electronic menu;
and executing the dish cooking task of the electronic menu according to the adjusted cooking parameters.
According to another aspect of the present application, there is provided an automatic adjustment apparatus for an electronic menu, the apparatus including:
the acquisition module is used for automatically acquiring a first weight of the actual prepared material of the food material;
the adjusting module is used for adjusting the corresponding cooking parameters of the electronic menu according to the difference information between the first weight and the second weight of the standard prepared food material in the electronic menu;
and the execution module is used for executing the dish cooking task of the electronic menu according to the adjusted cooking parameters.
The invention also provides a cooking system, which comprises a memory and a processor, wherein the memory stores a computer program, and the processor realizes the method in the application when executing the computer program.
The invention also proposes a readable storage medium on which a computer program is stored which, when being executed by a processor, carries out the method of the present application.
According to yet another aspect of the present application, there is provided a control system comprising a weighing device for automatically weighing or automatically calculating a decrement of a weighed food material, and a cooking subsystem comprising a cooking device for cooking a food material and/or a dosing device for automatically dosing a seasoning; the weighing device is in communication connection with the cooking subsystem to send the weight or weight reduction information to the cooking subsystem; and the cooking subsystem adaptively adjusts the control parameters of the electronic menu according to the weight or decrement information.
By means of the technical scheme, compared with the prior art, the automatic adjustment method, the automatic adjustment device and the automatic adjustment control system for the electronic menu can automatically and accurately obtain the actual material preparation weight of the food material, automatically perform difference calculation on the actual material preparation weight of the food material and the standard material preparation weight of the food material in the electronic menu to obtain difference information, further automatically adjust the corresponding cooking parameters of the electronic menu by referring to the difference information, and accordingly execute the dish cooking task of the electronic menu according to the adjusted cooking parameters. The original fixed cooking parameters in the electronic menu are improved to be automatically adaptively adjusted according to the actual material preparation weight of the food materials, so that whether the actual taking weight of the food materials is consistent with the standard material preparation weight of the food materials in the electronic menu or not, the taste of the actually made dishes can be ensured to be consistent with the taste of the dishes in the electronic menu, and the accuracy of dish making is improved.
The foregoing description is only an overview of the technical solutions of the present application, and the present application can be implemented according to the content of the description in order to make the technical means of the present application more clearly understood, and the following detailed description of the present application is given in order to make the above and other objects, features, and advantages of the present application more clearly understandable.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a schematic flowchart illustrating an automatic adjustment method of an electronic menu according to an embodiment of the present disclosure;
fig. 2 is a schematic structural diagram illustrating an automatic adjustment apparatus for an electronic menu according to an embodiment of the present application;
fig. 3 shows a schematic structural diagram of a control system provided in an embodiment of the present application.
Detailed Description
The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
The technical problem that in the prior art, food materials actually taken by a user during food material preparation possibly cannot accurately reach the food material marking amount in an electronic menu, but dishes are cooked according to fixed cooking parameters in the electronic menu, so that the taste of the actually made dishes is inconsistent with the taste of the dishes in the setting of the electronic menu, and the accuracy of dish making is influenced is solved. The embodiment provides an automatic adjustment method of an electronic menu, as shown in fig. 1, the method includes:
101. a first weight of an actual stock of food material is automatically obtained.
The first weight is the weight of the actual material preparation of the food material, namely the actual material preparation weight, and the first weight can be obtained by automatically triggering the weighing calculation when the food material is prepared each time. The food materials can be food materials in an electronic menu, such as an electronic menu for stir-fried tomato eggs, and the food materials in the electronic menu can comprise food materials such as tomatoes, eggs and the like; for the electronic menu of stewed chicken with mushroom, the food materials in the electronic menu can include chicken, mushroom, potato and other food materials.
The device or equipment for automatically adjusting the electronic menu can be arranged at the control end side of the cooking system, and the originally fixed cooking parameters in the electronic menu can be automatically adjusted adaptively according to the actual material preparation weight of the food material, so that the taste of the actually made dish is consistent with the taste of the dish in the setting of the electronic menu, and the accuracy of making the dish is improved. And the adjustment can be automatically triggered every time the food materials are prepared, for example, the process shown in steps 101 to 103 is executed, so that the timeliness of the adjustment of the cooking parameters of the electronic menu is ensured. Everything is done automatically, without user involvement and attention. As long as the user takes the food materials and the food materials are not in standard weight, the cooking parameter adjustment such as the adjustment of the time length and/or the power of the subsequent menu cooking and the adjustment of the seasoning is orderly carried out according to the noninductive state of the user, on one hand, the taste of the produced dishes is guaranteed, and on the other hand, the user is greatly facilitated.
102. And adjusting the corresponding cooking parameters of the electronic menu according to the difference information of the first weight of the actual prepared material and the second weight of the standard prepared material in the electronic menu.
The difference information is a lower level of the difference information, that is, the difference information may be ratio information, value information, and the like.
The cooking parameters may include the amount of seasoning (such as salt, sugar, soy sauce, vinegar, oil, spice powder, monosodium glutamate, etc.), the cooking power (such as the temperature at which the food is heated, etc.) of the cooking device, the cooking duration (such as the duration at which the food is heated, etc.), the execution sequence of the cooking steps, etc.
The second weight may be a weight of a standard stock corresponding to the food material in the electronic recipe, i.e., a standard stock weight. The difference information may comprise a weight difference between actual stock of the same food material and standard stock of the food material in the electronic recipe. For example, for food material a and food material B in the electronic menu, the difference information may include the content of the difference as shown in table 1 below.
TABLE 1
| Food material name | Actual weight of stock | Standard stock weight | Difference in weight |
| Food material A | 200g | 150g | 50g |
| Food material B | 150g | 180g | -30g |
| Food material A + B | 350g | 330g | 20g |
In this embodiment, if there are multiple food materials in the electronic recipe, the corresponding cooking parameters of the electronic recipe may be adjusted according to the difference between the actual stock weight corresponding to each food material and the standard stock weight, and/or the corresponding cooking parameters of the electronic recipe may be adjusted according to the difference between the actual stock weight of the total weight of all the food materials and the standard stock weight, which may be preset according to the recipe content of the electronic recipe and the actual requirement for adjustment of the electronic recipe.
For example, in the electronic menu of fried bean curd with chili, the food materials can comprise chili and bean curd, the dish is mainly determined by the taste of the bean curd and is salty or light, and the chili plays roles in spicy blending and color matching of the dish, so that the cooking parameter can be adjusted mainly according to the difference between the actual stock weight of the bean curd and the standard stock weight. If the actual stock weight of the bean curd is larger than the standard stock weight, the amount of seasonings such as salt, soy sauce, oil consumption and the like is increased, the cooking time of the bean curd is prolonged, the bean curd is more easily tasty, and the like.
For another example, in the electronic menu of beef and potato stewed dishes, the food materials can comprise beef and potato, the dish mainly depends on the taste of the beef and the potato, the beef and the potato are added in different orders, generally, the beef stewing lasts for a longer time, and the potato stewing lasts for a shorter time, so that the corresponding cooking parameters of the electronic menu can be adjusted according to the difference between the actual stock weight and the standard stock weight corresponding to the beef and the potato. If the actual stock preparation amount of the beef is larger than the standard stock preparation amount, the cooking time of the beef is prolonged, and the actual stock preparation amount of the potatoes is smaller than the standard stock preparation amount, the cooking time of the potatoes is shortened, and the like. And the actual stock quantity of the total weight of the beef and the potatoes is larger than the standard stock quantity, the amount of the seasonings can be increased, so that the taste of the actually made dish is ensured to be consistent with the taste of the dish in the electronic menu setting.
For another example, for an electronic recipe of celery and agaric, the food material may comprise celery and agaric, which is mainly determined by the tastes of the celery and the agaric, and the celery and the agaric are put into a pot together, so that the cooking parameters can be adjusted according to the difference between the actual ingredient amount and the standard ingredient amount of the total weight of the celery and the agaric. If the actual stock amount of the total weight of the celery and the agaric is smaller than the standard stock amount, the cooking time length after putting the celery and the agaric into the pot together is reduced, and the amount of the seasoning is reduced correspondingly.
For another example, for a certain electronic menu, the food materials may include food material a, food material b, food material c, and the like, and the standard cooking step of the menu is to firstly throw in the food material a and heat for a certain time, then throw in b and continue heating for a certain time, and then throw in the food material c and heat. The heating time of the food material a is equivalent to the longest accumulation, the actual stock preparation amount of the food material can be determined, the actual stock preparation of the food material a is less, the actual stock preparation of the food material b is more compared with the standard stock preparation, the feeding sequence of the food material b can be adjusted to be the first feeding, then the food material a is fed, and then the food material b is fed, so that the heating time of the food material b is increased, and the cooking degree of the food material b with more stock preparation is increased.
103. And executing the dish cooking task of the electronic menu according to the adjusted cooking parameters.
After the cooking parameters in the electronic menu are adjusted, the dish cooking task of the electronic menu can be executed subsequently according to the adjusted cooking parameters. For example, the adjusted heating power of the induction cooker is 500W and the heating time of 20 minutes, and corresponding control instructions are sent to the induction cooker. The adjusted salt throwing weight is 20g, the soy sauce throwing weight is 15g, the oil consumption throwing weight is 10g, and corresponding control instructions and the like are sent to seasoning equipment.
Compared with the prior art, the automatic adjustment method for the electronic menu provided by the embodiment can automatically and accurately obtain the weight of the actual prepared material of the food material, automatically perform difference calculation on the weight of the actual prepared material of the food material and the weight of the standard prepared material of the food material in the electronic menu to obtain difference information, and further automatically adjust the corresponding cooking parameters of the electronic menu by referring to the difference information, so that the dish cooking task of the electronic menu is executed according to the adjusted cooking parameters. The original fixed cooking parameters in the electronic menu are improved to be automatically adaptively adjusted according to the actual material preparation weight of the food materials, so that whether the actual taking weight of the food materials is consistent with the standard material preparation weight of the food materials in the electronic menu or not, the taste of the actually made dishes can be ensured to be consistent with the taste of the dishes in the electronic menu, and the accuracy of dish making is improved.
Further, as a refinement and an extension of the above embodiment, when calculating the weight of the actual prepared food material, the calculating is completed by the local controller or by handing over the weight to the remote cooking system controller, and step 101 may be optional correspondingly and specifically includes: automatically acquiring the weight reduction of the food material, and sending the weight reduction to a cooking system to be used as a first weight of the actual food material preparation; or automatically acquiring the weight of the food material before weight reduction and the weight after weight reduction, and sending the weight to a cooking system; the cooking system can obtain the weight reduction weight as the first weight of the actual material preparation of the food material according to the weight before the weight reduction of the food material and the weight after the weight reduction of the food material.
For example, before a user takes food materials to prepare the food materials, the food materials may be placed at a specific position, for example, in the food material storage device, when the user takes food materials to prepare the food materials, the controller local to the food material storage device automatically calculates the weight reduction of the food materials, and automatically sends the weight reduction to the cooking system as the weight of the actual prepared food materials. In addition, when a user takes food materials to prepare the food materials, the weight before the weight reduction of the food materials and the weight after the weight reduction of the food materials are automatically obtained and sent to the cooking system, and then the weight reduction weight obtained by the controller of the cooking system according to the weight before the weight reduction of the food materials and the weight after the weight reduction of the food materials is used as the weight of the actual prepared food materials.
Further, in order to accurately measure the weight change before and after the food material is taken, optionally, an electronic scale may be disposed at the position where the food material is placed to weigh the measurement object, and the electronic scale is in communication connection with the cooking system. For example, each position for placing food material includes an electronic scale, and the electronic scale performs decrement weighing on the food material placed thereon, that is, how much weight of the food material the user takes away will be weighed out, and the calculation may be performed locally by the electronic scale, or may be performed by a remote end by taking a difference value from two previous and subsequent weight values. The microcontroller of the electronic scale is also connected with the remote controller to send the detected weight absolute value or difference value to the remote controller, and the remote controller carries out logic processing. The remote controller may be a central controller of the cooking system, and the cooking system includes the cooking device and the seasoning device. The electronic menu can be analyzed and operated on the central controller, the central controller sends the analyzed seasoning information such as the amount of salt and the blanking time to the seasoning device, and the seasoning device discharges the seasoning accordingly. It should be noted that the analysis and operation of the electronic menu can also be performed on the device, i.e. the cooking device or the seasoning device, and the central controller may be available or not, and the electronic scale only needs to be connected with the main control device in the cooking system.
In actual application scenario, because the user sometimes is not once to prepare material and takes the completion to once getting in the edible material in-process of actually taking, need take many times, consequently in order to obtain the weight that the edible material actually prepared material accurately, optional, the electronic scale weighs specifically can include to its measurement object: when the food material is judged to start to lose weight, recording corresponding weight losing weight and starting the time for weight losing weight accumulation; if the weight loss of the food material is judged to occur again and the timing duration is smaller than the preset duration threshold, accumulating the weight loss of the food material according to the weight loss of the food material again, and starting timing again; and if the re-timed duration is equal to the preset duration threshold and the food material is not subjected to weight loss again within the re-timed duration, determining the weight loss of the food material accumulated this time as the first weight of the actual prepared food material.
The preset time length threshold value can be used for judging whether the material preparation operation of the user is finished or not at this time, and if the user does not operate for a long time, the material preparation of the food material can be considered to be finished. For example, when it is determined that a potato starts to lose weight, recording the weight of 100g of the weight loss and starting the timing of weight loss weight accumulation, and if the weight of the potato is reduced by 110g again and the accumulated timing is smaller than a preset duration threshold, indicating that the user takes the food material of the potato again for the material preparation, accumulating the weight loss of the potato to 100g +110g =210g, resetting the timing of the last time, and then restarting the timing. Subsequently, if the weight of the potatoes is reduced by 150g again and the timing duration is still smaller than the preset duration threshold, the fact that the user takes the potato serving as the food material for the material preparation at this time is indicated, the weight reduction of the potatoes is accumulated to 210g +150g =360g, the timing is reset, and then the timing is started again; and if the time length of the subsequent timing is equal to the preset time length threshold value, the weight of the potato serving as the food material is not reduced, the preparation of the potato serving as the food material is finished, and the weight loss of the potatoes accumulated in the preparation operation is used as the weight of the actual prepared potatoes. Through the optional mode, the actual stock preparation weight of the food material when the same food material is taken for multiple times during one-time stock preparation can be accurately calculated, and the subsequent accurate adjustment of the cooking parameters of the electronic menu is facilitated.
In order to meet more requirements, further optional, each food material placing position comprises an electronic scale; or, the positions of the at least two food materials may include a common electronic scale, and accordingly, in step 101, automatically obtaining the first weight of the actual prepared food material may include: acquiring a food material identification code; and acquiring the first weight of the actual prepared food material corresponding to the food material identification code according to the weight loss/weight information calculated by the electronic scale.
The food material identification code can be used for uniquely identifying the food material, so that when the decrement/weight of at least two food materials is weighed and calculated by using one electronic scale, the actual stock preparation weight of the food material corresponding to the food material identification code is accurately acquired according to the weight loss/weight information calculated by the electronic scale, the early-stage arrangement cost of the electronic scale is saved, the actual stock preparation weight of the food material can be accurately acquired, and the subsequent accurate adjustment of the cooking parameters in the electronic menu is ensured.
In order to accurately obtain the food material identification code, for example, the obtaining of the food material identification code may specifically include: acquiring food materials indicated by the user voice instruction, and corresponding to corresponding food material identification codes; or acquiring a selection instruction for drinking different food materials, and determining a corresponding food material identification code according to the selection instruction; or acquiring image information of the at least two food materials before and after weight loss, and comparing the difference of the image information before and after weight loss to determine the food materials and the corresponding food material identification codes thereof.
For example, the user who takes the food can actively select the food, for example, two food are placed on one electronic scale, the two food respectively correspond to two keys, each key corresponds to one food identification code, when the user takes the food, the keys are firstly triggered, and then the food is taken. Thus, the food material identification code corresponding to the key is associated with the weight reduction. The obtained weight reduction of the food material is the weight of the actual prepared food material corresponding to the food material identification code. Through this kind of optional mode, easy operation is convenient, can save the arrangement cost of electronic scale early stage to can accurately acquire the weight that the material actually got ready, guarantee follow-up culinary art parameter in the accurate adjustment electronic menu.
For another example, the user may indicate which food material is currently taken through the voice command, perform corresponding voice recognition on the device side, recognize the food material name of the corresponding food material, and further determine the food material identification code corresponding to the food material name, where the food material identification code is associated with the weight loss of the current time. The obtained weight reduction of the food material is the weight of the actual prepared food material corresponding to the food material identification code. Through this kind of optional mode, it is more simple and convenient, need not user's manual button, can instruct the target edible material of taking at present through pronunciation, the target edible material of the decrement of taking place at present of being convenient for accurate determination to and the weight that this target edible material actually stocked material.
The above-mentioned manner of pressing a key or voice prompt requires the user to make additional operations to a certain extent, and the user also easily forgets to make such operations before taking the food material. Therefore, in another optional mode of this embodiment, image information of the at least two food materials before and after weight reduction can be collected by using an image recognition mode, and then the difference between the image information before and after weight reduction is compared to determine the food material and the corresponding food material identification code thereof, so that no additional operation is required to be performed when the user takes the food material in the process, the target food material taken by the user can be determined completely without perception of the user, the early arrangement cost of the electronic scale can be saved, the weight of the actual stock of the target food material taken by the user can be accurately obtained, and the subsequent accurate adjustment of the cooking parameters in the electronic recipe can be ensured. For example, artificial Intelligence (AI) recognition is performed through a camera, images of the food materials a, B, and C during storage are monitored, when weight changes occur in electronic scales (common electronic scales included at positions of the food materials a, B, and C), image information before and after the changes are obtained, image information before and after the changes are compared, if the images of the food materials a are inconsistent before and after the weight changes, it is determined that the food material identification code of the food material a is the food material identification code of the food material taken by the current user, and if the images of the food material B are inconsistent before and after the weight changes, it is determined that the food material identification code of the food material B is the food material identification code of the food material taken by the current user, and if the images of the food material C are inconsistent before and after the weight changes, it is determined that the food material identification code of the food material C is the food material identification code of the food material taken by the current user.
In order to accurately obtain the actual food preparation amount, the following description specifically describes the implementation process of adjusting the cooking parameters in the electronic menu:
optionally, step 102 may specifically include: adjusting the corresponding seasoning input amount (such as salt input amount, vinegar input amount and the like) of the electronic menu according to the difference information of the first weight of the actual material preparation of the food material and the second weight of the standard material preparation of the food material in the electronic menu; and/or adjusting the corresponding cooking power (such as the heating power of an induction cooker, the heating power of a cooking machine and the like) and/or the corresponding cooking time duration (such as the heating time duration of the induction cooker, the heating time duration of the cooking machine and the like) of the electronic menu according to the difference information. Through the optional mode, the cooking parameters in the electronic menu can be accurately adjusted according to the difference value between the actual material preparation amount and the standard material preparation amount of the food materials.
Illustratively, the adjusting the seasoning placement amount corresponding to the electronic menu according to the difference information specifically includes: according to the difference information, acquiring the increase or decrease difference of the total weight of the actual prepared materials of each food material relative to the standard total weight of each food material in the electronic menu; acquiring the increase or decrease difference value corresponding to each seasoning from the relation curve or the constraint relation table according to the increase or decrease difference value of the total weight; and according to the corresponding increase or decrease difference value of each seasoning, increasing or decreasing the input amount of the corresponding seasoning.
For example, suppose a portion of tomato scrambled eggs in an electronic recipe requires 500g of tomato, 300g of eggs, 20g of salt, and a little more. When cooking, a user firstly walks to a position for placing raw material tomatoes (the raw material tomatoes can be stored completely or cut into pieces), then takes the tomatoes, and the electronic scale displays the reduced weight in real time, namely the weight of the part taken by the user. The user can not accurately take 500g of tomato out through multiple times of taking, the user is determined to take 600g of tomato out of the cooking device and leaves the cooking device in the last time, the electronic scale judges that the user does not operate for a long time and confirms that the cooking time is 600g of tomato, and the information of 600g and the approval code for identifying the tomato are sent to the central controller together. Similarly, when the user takes 500g of eggs for the last time, the electronic scale sends 500g of eggs to the central controller.
After the food materials are taken, the central controller automatically adjusts the adding amount of the seasonings according to the increment of the actual weight of the food materials relative to the standard weight in the menu, and sends the adjusted corrected value of the seasoning amount to seasoning equipment. Specifically, each electronic recipe may include a relationship curve or a constraint relationship table of the food material and the seasoning, and the central controller obtains the corrected value of the seasoning amount according to the relationship curve or the constraint relationship table. In the above example, the electronic menu of tomato-based scrambled eggs may include the following constraint relationship table, as shown in table 2.
TABLE 2
The constraint relation can also be converted into a relation curve, and the relation curve corresponds to a calculation formula such as an equation or an equation set. Through the optional mode, the cooking parameters of the seasoning input amount corresponding to the electronic menu can be accurately adjusted according to the difference value information between the actual material preparation weight of the food material and the standard material preparation weight of the food material in the electronic menu, so that whether the actual taken weight of the food material is consistent with the standard material preparation weight of the food material in the electronic menu or not, the taste of the actually made dish can be ensured to be consistent with the taste of the dish in the setting of the electronic menu, and the accuracy of making the dish is improved.
For example, the adjusting the cooking power and/or the cooking time corresponding to the electronic recipe according to the difference information may specifically include: according to the difference information, obtaining the increase or decrease difference of the weight of the actual prepared material of the target food material compared with the standard weight of the target food material in the electronic menu, wherein the target food material is at least one food material cooked in the same batch in the pot; acquiring the increase or decrease difference of the cooking power and/or the cooking time of the cooking step corresponding to the target food material from the relation curve or the constraint relation table according to the increase or decrease difference of the weight of the target food material; and increasing or decreasing the cooking power and/or the cooking time length of the corresponding cooking step according to the increase or decrease difference of the cooking power and/or the cooking time length.
For example, when the amount of food is increased, not only the amount of seasoning is changed, but also the cooking power and/or duration is changed, otherwise, the food may be cooked insufficiently or burnt. For the electronic menu, the heating duration and power factors are included, such as: 3000W, heating for 2 minutes is a cooking step, and then 2 minutes is a duration factor, 3000W is a power factor, and the duration factor can be adjusted according to the change of the food material quantity. In one embodiment, the relationship is as follows (again taking tomato scrambled eggs as an example): the egg frying process with the tomatoes is carried out step by step, the tomatoes are added after the eggs are fried, therefore, when the weight of the eggs is judged to be larger than the standard value, the egg frying time is prolonged, when the weight of the tomatoes exceeds the standard value, the cooking time after the tomatoes are added is prolonged, as for specific prolonged numerical values, the specific prolonged numerical values are compared with the table 2, when the specific prolonged numerical values are smaller than a small increase proportion value (for example, 5%), the specific increase proportion value is not adjusted, and when the specific increase proportion value is larger than 5%, the specific increase proportion value is adjusted in an equal proportion or in an asymmetric way or adjusted according to a curve or a functional relation. Similarly, when the weight is smaller than the standard value, the processing method is similar, and the description is omitted here. Through the optional mode, the cooking time and/or the cooking parameters of the cooking power corresponding to the electronic menu can be accurately adjusted according to the difference value information between the actual stock weight of the food material and the standard stock weight of the food material in the electronic menu, so that whether the actual taking weight of the food material is consistent with the weight of the standard stock weight of the food material in the electronic menu or not, the taste of the actually made dish can be ensured to be consistent with the taste of the dish in the setting of the electronic menu, and the accuracy of dish making is improved.
Further, as a specific implementation of the method shown in fig. 1, this embodiment provides an automatic adjustment device for an electronic menu, as shown in fig. 2, the device includes: an obtaining module 21, an adjusting module 22, and an executing module 23.
The obtaining module 21 is configured to automatically obtain a first weight of an actual material stock of the food material;
the adjusting module 22 is configured to adjust a cooking parameter corresponding to the electronic recipe according to difference information between the first weight and a second weight of the standard stock of the food material in the electronic recipe;
and the execution module 23 is configured to execute a dish cooking task of the electronic menu according to the adjusted cooking parameter.
In a specific application scenario, the obtaining module 21 is specifically configured to automatically obtain a reduced weight, and send the reduced weight to the cooking system as a first weight; or automatically acquiring the weight before weight reduction and the weight after weight reduction, and sending the weights to the cooking system; the cooking system obtains a reduced weight as a first weight based on the pre-weight and the post-weight.
In a specific application scenario, optionally, an electronic scale is arranged at a position where the food material is placed to weigh a metering object of the food material, and the electronic scale is in communication connection with the cooking system.
In a specific application scenario, the obtaining module 21 is further configured to record a corresponding weight loss and start a weight loss accumulated timing when it is determined that the food material starts to lose weight; if the food material is judged to lose weight again and the timing duration is smaller than the preset duration threshold, accumulating the weight loss of the food material according to the weight lost again, and restarting timing; and if the re-timing duration is equal to the preset duration threshold and the food material is not subjected to weight loss again within the re-timing duration, determining the weight loss of the food material accumulated at this time as the first weight of the actual stock preparation of the food material.
In a specific application scene, each optional position for placing food materials comprises an electronic scale; or the positions of at least two food materials contain a common electronic scale;
correspondingly, the obtaining module 21 is specifically configured to obtain the food material identification code; and acquiring the first weight of the actual prepared food material corresponding to the food material identification code according to the weight loss/weight information calculated by the electronic scale.
In a specific application scenario, the obtaining module 21 is further configured to obtain a food material indicated by the user voice instruction, and correspond to the corresponding food material identification code; or acquiring a selection instruction for drinking different food materials, and determining a corresponding food material identification code according to the selection instruction; or collecting image information of the at least two food materials before and after weight loss, and comparing the difference of the image information before and after weight loss to determine the food materials and the corresponding food material identification codes thereof.
In a specific application scenario, the adjusting module 22 is specifically configured to adjust the seasoning adding amount corresponding to the electronic recipe according to the difference information; and/or adjusting the corresponding cooking power and/or cooking time length of the electronic menu according to the difference information.
In a specific application scenario, the adjusting module 22 is further configured to obtain, according to the difference information, an increase or decrease difference of the total weight of actual prepared materials of each food material relative to a standard total weight of each food material in the electronic menu; according to the increase or decrease difference value of the total weight, acquiring the increase or decrease difference value corresponding to each seasoning from the relation curve or the constraint relation table; and according to the corresponding increase or decrease difference value of each seasoning, increasing or decreasing the input amount of the corresponding seasoning.
In a specific application scenario, the adjusting module 22 is further configured to obtain, according to the difference information, an increase or decrease difference between the weight of the actual prepared target food material and the standard weight of the target food material in the electronic menu, where the target food material is at least one food material cooked in the same batch in the pot; acquiring the increase or decrease difference of the cooking power and/or the cooking time of the cooking step corresponding to the target food material from the relation curve or the constraint relation table according to the increase or decrease difference of the weight of the target food material; and according to the increase or decrease difference of the cooking power and/or the cooking time, increasing or decreasing the cooking power and/or the cooking time of the corresponding cooking step.
It should be noted that other corresponding descriptions of the functional units related to the automatic adjustment device for electronic recipes provided in this embodiment may refer to the corresponding description of the method in fig. 1, and are not repeated herein.
In an embodiment of the cooking system according to the invention, the cooking system comprises a memory and a processor, the memory stores a computer program, and the processor implements any one of the above methods or steps when executing the computer program.
In an embodiment of a readable storage medium according to the invention, a computer program is stored thereon, which computer program, when being executed by a processor, performs any of the above-mentioned methods or steps.
Based on the method shown in fig. 1 and the virtual device shown in fig. 2, correspondingly, the present application further provides a storage medium, on which a computer program is stored, and the computer program implements the method shown in fig. 1 when executed by a processor. Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (which may be a CD-ROM, a usb disk, a removable hard disk, etc.), and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method of the embodiments of the present application.
Based on the method shown in fig. 1 and the virtual device shown in fig. 2, correspondingly, the embodiment of the present invention further provides a control system, as shown in fig. 3, which includes a weighing device 31 and a cooking subsystem 32, where the weighing device 31 (e.g., may include an electronic scale or other device capable of calculating weight) may be used to automatically measure the weight of the food material to be weighed or automatically calculate the amount of decrease, and the cooking subsystem 32 may specifically include a cooking device 321 (e.g., a cooking device, an intelligent stew pan, etc.) for cooking the food material and/or an ingredient device 322 (e.g., a device for centrally managing multiple ingredient drops) for automatically quantifying ingredients; the weighing device 31 is in communication connection with the cooking subsystem 32 to send the weight or decrement information obtained by the weighing device 31 to the cooking subsystem 32; the cooking subsystem 32 may adaptively adjust control parameters of the electronic recipe based on the received weight or weight reduction information. For example, the control parameters may include the amount of seasoning (such as salt, sugar, soy sauce, vinegar, oil, spice, monosodium glutamate, etc.), the cooking power of the cooking device (such as the temperature at which the food is heated, etc.), the duration of cooking (such as the duration of heating the food, etc.), the execution sequence of the cooking steps, etc.
Through the above description of the embodiments, those skilled in the art will clearly understand that the present application can be implemented by software plus a necessary general hardware platform, and can also be implemented by hardware. Compared with the prior art, the scheme provided by the embodiment can automatically and accurately acquire the weight of the actually prepared food material, automatically calculate the difference between the weight of the actually prepared food material and the weight of the standard prepared food material in the electronic menu to obtain the difference information, automatically adjust the corresponding cooking parameters of the electronic menu by referring to the difference information, and execute the dish cooking task of the electronic menu according to the adjusted cooking parameters. The original fixed cooking parameters in the electronic menu are improved to be automatically adaptively adjusted according to the actual material preparation weight of the food materials, so that whether the actual taking weight of the food materials is consistent with the standard material preparation weight of the food materials in the electronic menu or not, the taste of the actually made dishes can be ensured to be consistent with the taste of the dishes in the electronic menu, and the accuracy of dish making is improved.
Those skilled in the art will appreciate that the figures are merely schematic representations of one preferred implementation scenario and that the blocks or flow diagrams in the figures are not necessarily required to practice the present application. Those skilled in the art will appreciate that the modules in the devices in the implementation scenario may be distributed in the devices in the implementation scenario according to the description of the implementation scenario, or may be located in one or more devices different from the present implementation scenario with corresponding changes. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above application serial numbers are for description purposes only and do not represent the superiority or inferiority of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of the present application, but the present application is not limited thereto, and any variations that can be made by those skilled in the art are intended to fall within the scope of the present application.
Claims (10)
1. An automatic adjustment method of an electronic menu is characterized by comprising the following steps:
automatically acquiring a first weight of an actual prepared material of the food material, wherein an electronic scale is arranged at a position for placing the food material so as to weigh a metering object of the food material;
adjusting corresponding cooking parameters of the electronic menu according to the difference information between the first weight and a second weight of the standard prepared food material in the electronic menu;
executing the dish cooking task of the electronic menu according to the adjusted cooking parameters;
wherein, the position for placing one food material is correspondingly provided with the electronic scales; or, the position department of at least two kinds of food material contains common electronic scale, automatically, acquire the actual first weight of prepareeing raw materials of food material, include:
acquiring a food material identification code;
acquiring a first weight of actual prepared food materials corresponding to the food material identification codes according to weight loss/weight information calculated by the electronic scale;
the acquiring of the food material identification code comprises:
acquiring image information of the at least two food materials before and after weight loss, and comparing the difference of the image information before and after weight loss to determine the food materials and the corresponding food material identification codes thereof;
the adjusting the corresponding cooking parameters of the electronic menu according to the difference information between the first weight and the second weight of the standard prepared food material in the electronic menu comprises the following steps:
according to the difference information, acquiring an increase or decrease difference value of the weight of actual stock of a target food material compared with the standard weight of the target food material in the electronic menu, wherein the target food material is at least one food material cooked in a pot in the same batch;
acquiring the increase or decrease difference of the cooking power and/or the cooking time of the cooking step corresponding to the target food material from a relation curve or a constraint relation table according to the increase or decrease difference of the weight of the target food material;
and according to the increase or decrease difference of the cooking power and/or the cooking time, increasing or decreasing the cooking power and/or the cooking time of the corresponding cooking step.
2. The method of claim 1, wherein automatically obtaining the first weight of the actual stock of food material comprises:
automatically acquiring a reduced weight and sending the reduced weight to the cooking system as a first weight; or,
automatically acquiring the weight before weight reduction and the weight after weight reduction, and sending the weights to a cooking system; the cooking system obtains a reduced weight as a first weight based on the pre-weight reduction and the post-weight reduction.
3. The method of claim 2, wherein the electronic scale is communicatively coupled to the cooking system.
4. The method of claim 3, wherein said weighing the object to be weighed by said electronic scale comprises:
when the food material is judged to start to lose weight, recording corresponding weight losing weight and starting the time of weight losing weight accumulation;
if the food material is judged to lose weight again and the timing duration is smaller than the preset duration threshold, accumulating the weight loss of the food material according to the weight lost again, and restarting timing;
and if the re-timing duration is equal to the preset duration threshold and the food material is not subjected to weight loss again within the re-timing duration, determining the weight loss of the food material accumulated at this time as the first weight of the actual stock preparation of the food material.
5. The method of claim 1, wherein the obtaining the food material identification code further comprises:
acquiring food materials indicated by a user voice instruction, and corresponding to corresponding food material identification codes; or,
acquiring a selection instruction for drinking different food materials, and determining a corresponding food material identification code according to the selection instruction.
6. The method of claim 1, wherein adjusting the corresponding cooking parameter of the electronic recipe based on the information of the difference between the first weight and the second weight of the standard stock of the food material in the electronic recipe further comprises:
and adjusting the corresponding seasoning putting amount of the electronic menu according to the difference information.
7. The method according to claim 6, wherein the adjusting the amount of seasoning put in the electronic menu according to the difference information comprises:
acquiring the increase or decrease difference value of the total weight of each actual food material in comparison with the standard total weight of each food material in the electronic menu according to the difference information;
acquiring the increase or decrease difference value corresponding to each seasoning from the relation curve or the constraint relation table according to the increase or decrease difference value of the total weight;
and according to the corresponding increase or decrease difference value of each seasoning, increasing or decreasing the input amount of the corresponding seasoning.
8. A cooking system comprising a memory and a processor, the memory storing a computer program, characterized in that the processor implements the method of any one of claims 1 to 7 when executing the computer program.
9. A readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the method of any one of claims 1 to 7.
10. A control system is characterized by comprising a weighing device and a cooking subsystem, wherein the weighing device is arranged at a position for placing food materials and is used for automatically metering the weight of the weighed food materials or automatically calculating decrement, and the cooking subsystem comprises a cooking device for cooking the food materials and/or a batching device for automatically batching seasonings;
the weighing device is in communication connection with the cooking subsystem to send the weight or weight reduction information to the cooking subsystem; the cooking subsystem adaptively adjusts the control parameters of the electronic menu according to the weight or decrement information;
weighing equipment is correspondingly arranged at the position where one food material is placed; or the positions of at least two food materials contain a common weighing device, and the automatic weighing or automatic calculation of the weight of the weighed food materials comprises the following steps:
acquiring a food material identification code;
acquiring the decrement/weight of the weighed food material corresponding to the food material identification code according to the weight loss/weight information calculated by the weighing equipment;
the acquiring of the food material identification code comprises:
collecting image information of the at least two food materials before and after weight loss, and comparing the difference of the image information before and after weight loss to determine the food materials and the corresponding food material identification codes thereof;
the cooking subsystem is used for acquiring an increase or decrease difference value of the weight of actual stock of a target food material compared with the standard weight of the target food material in the electronic menu according to difference information, wherein the target food material is at least one food material cooked in a pot in the same batch; acquiring the increase or decrease difference of the cooking power and/or the cooking time of the cooking step corresponding to the target food material from a relation curve or a constraint relation table according to the increase or decrease difference of the weight of the target food material; and according to the difference value of the increase or decrease of the cooking power and/or the cooking time, performing increase or decrease adjustment on the cooking power and/or the cooking time of the corresponding cooking step, wherein the difference information is obtained based on the first weight of the actual prepared food material and the second weight of the standard prepared food material in the electronic menu.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381392.2A CN112486067B (en) | 2020-12-01 | 2020-12-01 | Automatic electronic menu adjusting method, cooking system, storage medium and control system |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011381392.2A CN112486067B (en) | 2020-12-01 | 2020-12-01 | Automatic electronic menu adjusting method, cooking system, storage medium and control system |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN112486067A CN112486067A (en) | 2021-03-12 |
| CN112486067B true CN112486067B (en) | 2023-02-10 |
Family
ID=74938365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011381392.2A Active CN112486067B (en) | 2020-12-01 | 2020-12-01 | Automatic electronic menu adjusting method, cooking system, storage medium and control system |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112486067B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113596091A (en) * | 2021-06-25 | 2021-11-02 | 青岛海尔科技有限公司 | Cooking processing method, system and equipment |
| CN113520173A (en) * | 2021-08-19 | 2021-10-22 | 珠海格力电器股份有限公司 | Cooking machine and control method thereof |
| CN114373342A (en) * | 2021-12-22 | 2022-04-19 | 广东新起点智能数据科技有限公司 | Automatic cooking teaching device and method |
| CN114732291A (en) * | 2022-03-04 | 2022-07-12 | 添可智能科技有限公司 | Cooking control method and device and cooking equipment |
| CN114732292A (en) * | 2022-04-28 | 2022-07-12 | 海信家电集团股份有限公司 | Cooking device |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2361849A1 (en) * | 2010-02-26 | 2011-08-31 | Bemis Company, Inc. | Microwave cooking containers with shielding |
| CN206228228U (en) * | 2016-06-20 | 2017-06-09 | 宁波博菱电器有限公司 | A kind of automatic bread producing machine of weighing |
| CN109884925A (en) * | 2019-03-14 | 2019-06-14 | 广东美的厨房电器制造有限公司 | Cooking methods, computer readable storage medium, cooking equipment and kitchen system |
| CN110703635A (en) * | 2019-10-29 | 2020-01-17 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method, cooking system, and computer-readable storage medium |
| CN110703654A (en) * | 2019-10-25 | 2020-01-17 | 珠海优特智厨科技有限公司 | Cooking control method and device, cooking equipment and storage medium |
| CN110840222A (en) * | 2019-11-05 | 2020-02-28 | 深圳市智谷天厨科技有限公司 | Cooking parameter adjusting method, cooking robot and computer readable storage medium |
Family Cites Families (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106647475A (en) * | 2016-12-08 | 2017-05-10 | 美的集团股份有限公司 | Control method and device capable of achieving intelligent cooking |
| CN109349913A (en) * | 2018-10-23 | 2019-02-19 | 杭州若奇技术有限公司 | Cooking control method, cooking apparatus, Cloud Server and culinary art control system |
| CN109636550A (en) * | 2019-01-31 | 2019-04-16 | 广州市格利网络技术有限公司 | A kind of DIY intelligent cooking control method and system |
| CN110703636A (en) * | 2019-11-21 | 2020-01-17 | 珠海格力电器股份有限公司 | Intelligent cooking method, device and system of cooking equipment and electric cooker |
| CN111123803A (en) * | 2020-01-02 | 2020-05-08 | 珠海格力电器股份有限公司 | Cooking control method, cooking control system and intelligent cooking bench |
-
2020
- 2020-12-01 CN CN202011381392.2A patent/CN112486067B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP2361849A1 (en) * | 2010-02-26 | 2011-08-31 | Bemis Company, Inc. | Microwave cooking containers with shielding |
| CN206228228U (en) * | 2016-06-20 | 2017-06-09 | 宁波博菱电器有限公司 | A kind of automatic bread producing machine of weighing |
| CN109884925A (en) * | 2019-03-14 | 2019-06-14 | 广东美的厨房电器制造有限公司 | Cooking methods, computer readable storage medium, cooking equipment and kitchen system |
| CN110703654A (en) * | 2019-10-25 | 2020-01-17 | 珠海优特智厨科技有限公司 | Cooking control method and device, cooking equipment and storage medium |
| CN110703635A (en) * | 2019-10-29 | 2020-01-17 | 佛山市顺德区美的洗涤电器制造有限公司 | Control method, cooking system, and computer-readable storage medium |
| CN110840222A (en) * | 2019-11-05 | 2020-02-28 | 深圳市智谷天厨科技有限公司 | Cooking parameter adjusting method, cooking robot and computer readable storage medium |
Also Published As
| Publication number | Publication date |
|---|---|
| CN112486067A (en) | 2021-03-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN112486067B (en) | Automatic electronic menu adjusting method, cooking system, storage medium and control system | |
| CN113133682B (en) | Cooking equipment, cooking curve adjusting method and adjusting device | |
| US10667638B2 (en) | Recipe generation system for cooking device, and cooking device | |
| CN109349913A (en) | Cooking control method, cooking apparatus, Cloud Server and culinary art control system | |
| CN106419669A (en) | Chopping board and cooking system | |
| CN109902227A (en) | A kind of food materials recommended method and device | |
| CN111081350B (en) | Method and device for pushing intelligent household equipment information based on user characteristics | |
| CN110688568A (en) | Menu recommendation method and device | |
| CN110287306B (en) | Recipe recommendation method and equipment | |
| CN111104592A (en) | Menu information adjusting method and device, storage medium and terminal | |
| CN109124293A (en) | Cooking appliance, control method and system thereof and server | |
| CN110647058A (en) | Cooking control method and device, cooking equipment and storage medium | |
| EP3148386A1 (en) | Method and cooking apparatus for controlling a food cooking process | |
| CN111061192B (en) | Blanking control method, device, equipment and computer readable storage medium | |
| CN111367200B (en) | Control method and device of cooking appliance, electronic equipment and storage medium | |
| CN111722542A (en) | Recipe adjusting method, terminal, server and computer storage medium | |
| CN110990653A (en) | Recipe creation method, recipe execution device, storage medium, and computer device | |
| CN110716472A (en) | Method and device for creating electronic menu, electronic equipment and storage medium | |
| CN109588996B (en) | Seasoning throwing method and device in intelligent cooking | |
| CN112163006A (en) | Information processing method and device, electronic equipment and storage medium | |
| CN116796078A (en) | Method and device for intelligently matching menu coefficients based on weight of food materials | |
| CN111103815A (en) | Method and device for making menu | |
| CN116509205A (en) | Self-cooking control method and device based on intelligent cooking equipment | |
| CN114840038A (en) | Intelligent cooking sharing method and cooking device | |
| CN107392527B (en) | Article distribution method and article distribution scheme determination device |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| CB02 | Change of applicant information |
Address after: Floor 11, Building 1, No. 1200, Jinzhou Road, Tangjiawan Town, High tech Zone, Zhuhai City, Guangdong Province, 519000 Applicant after: ZHUHAI UNICOOK TECHNOLOGY Co.,Ltd. Address before: 519000 -45895, 105 room 6, Baohua Road, Hengqin New District, Zhuhai, Guangdong (centralized office area) Applicant before: ZHUHAI UNICOOK TECHNOLOGY Co.,Ltd. |
|
| CB02 | Change of applicant information | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |