CN112634084A - Method for collecting and analyzing other actions of chef with temperature correction - Google Patents
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Abstract
A method for collecting and analyzing other actions of a cook with temperature deviation correction outside a frying action and generating recipe bottom layer formula data comprises the following steps: constructing other action library models of the chef; starting to fry dishes and timing, and collecting other actions of a chef and recording the actions so as to analyze the actions; collecting the stir-fried temperature in a certain collection period and recording the temperature as a temperature curve; establishing other action maps of the chefs of the specific menu in combination with the operation flow; correcting the temperature by combining the temperature curve; and establishing the bottom layer data of the recipe datamation formula of the dish based on the actions of the chef and with temperature deviation correction by combining a frying action extraction method. The method can easily produce the formula of the specific dish of a specific individual, so as to conveniently make diversified customized formulas, greatly save manpower and material resources, and finally improve the quality of the dish automatically fried in a kitchen.
Description
Technical Field
The invention belongs to the field of catering, and particularly relates to actions of adding food materials, covering a pot cover, adjusting fire and the like in actions of a chef except for a frying action, which is hereinafter referred to as a method for acquiring and analyzing other actions and generating recipe formula bottom-layer data.
Background
With the development of science and technology, the automation of kitchens is changing day by day, and the development of intelligent kitchenware into every family is a great trend of society development. The investment of various manufacturers on kitchen automation is increased year by year, but most manufacturers adopt a mode of preparing a formula according to the taste, and neglect key elements of dish cooking and dish taste guarantee, namely important functions and influences exerted by cooks, which inevitably cause the taste of a made menu to be bad and uniform, and lack of flexibility and flexibility. Therefore, the method for scientifically classifying and standardizing the actions of the chefs and establishing the simulation and implementation method of various actions of the chefs by applying the theory and the method of modern scientific management integrates the influence of the different actions of the chefs into the underlying data of the menu, and is the key of kitchen intellectualization and automation. But a chef action extraction and analysis method capable of realizing real simulation is lacked at present.
A method for extracting and analyzing actions of chefs in the bottom data of a standardized catering recipe formula based on the theory of scientific management principle is needed so as to research and apply the extraction and analysis of the actions of chefs in the bottom data of the formula. Meanwhile, the method provides data and automatic methodology support for actions other than the cooking action of the chef, so that the automatic kitchen can cook various tastes which are different from one person to another.
Disclosure of Invention
The invention provides a kitchen chef action basic model base established based on a scientific management principle theory, which is characterized in that an embedded system consisting of metering components such as a weighing liquid level and the like, a contact switch, an inductive switch, rotary positioning components such as a potentiometer encoder and the like, communication components, an MCU and the like is used for collecting and extracting other actions of the kitchen chef except for a frying action, a leaching action or a scalding action, the frying action of the kitchen chef is subjected to data analysis in a physical and mathematical modeling mode, a temperature sensor is used for recording a temperature curve to correct the cooking, and finally, the recipe bottom layer data with the temperature correction and a combustible gas pressure curve is generated. If the gas is used, the pressure curve of the combustible gas is recorded by a pressure component and is added into the data of the recipe bottom layer.
The technical scheme adopted by the invention for solving the technical problems is as follows:
the method is characterized in that a basic model base of the cooking action of a cook is established by applying a scientific management principle theory method, and an embedded system consisting of metering components such as a weighing component, a liquid level component, a flow meter and the like, a contact switch, a rotary positioning component such as a potentiometer, an encoder and the like, a wireless communication component, an MCU and the like is adopted to collect and extract the actions of the cook except the cooking action and the draining or scalding action. And the modeling and digitalization method is used for extracting and analyzing a set of actions of the cook, except for the frying action and the draining or scalding action, in a physical and mathematical modeling mode, so that the support of the bottom-layer data of the other actions of the cook can be provided for the standardization of the recipe of the catering industry. The method comprises the following steps:
and S1, constructing other action library models of the chef, and abstracting by using a method of a scientific management principle to divide the actions of the chef into a frying action, a leaching action or a blanching action and other actions, wherein the extraction and analysis method of the frying action of the chef is not repeated in the patent application No. 2019108839027 (the same below), the extraction and analysis method of the leaching action or the blanching action of the chef is not repeated in the patent application No. 2019106748748 (the same below). Other actions are abstracted by applying a scientific management principle method and are defined as the following three actions: 1) the action of covering the pot cover, hereinafter referred to as covering action; 2) an action of adding food materials or seasonings, hereinafter referred to as a feeding action; 3) the actions of igniting and adjusting the fire power are hereinafter referred to as fire adjusting actions.
S2, frying dishes and timing, and simultaneously adopting three embedded subsystems consisting of metering components such as weighing, liquid level, flow meter and the like, a contact switch, an inductive switch, rotary positioning components such as a potentiometer, an encoder and the like, wireless communication components, a memory, an MCU and the like to collect and record other actions of a chef so as to analyze, wherein the three subsystems are a cover system, a feeding subsystem and a fire adjusting subsystem respectively.
And S3, collecting and recording the actions of the cook and the temperature of the fried dish through an embedded system with a temperature sensor in a certain collection period, and recording the temperature as a temperature curve, for example, a combustible gas pressure curve collected by a pressure sensor can be used for the combustible gas.
S4, comparing the models established in the step S1, dividing the other actions of the chef recorded in the step S2 into three action categories described in the step S1, and establishing the other action maps of the chef of the specific menu by combining the operation flow.
And S5, correcting the temperature of the fire adjusting action in the chef action map by combining the temperature curve, and correcting other action maps of the chef.
And S6, analyzing the dish by combining the extraction and analysis method of the sauerkraut frying action, the extraction and analysis method of the cheacher leaching or blanching action and the data after the temperature curve is rectified according to other action maps in the step S5, and establishing the bottom layer data of the dish data formula with the temperature rectification based on the actions of the cheacher.
Further, in step S1, in the action 2), the food material may be defined by dividing into three types of food materials: 1. main food materials such as meat, vegetables, shallot and ginger; 2. solid seasoning; 3. liquid flavors, preferably liquid flavors, can be further subdivided into common liquid flavors and viscous liquids.
Further, the three actions in step S1 can be defined by digitalization: 1) the action can be described and defined through a signal acquisition mode of the contact switch; 2) the action can be described and defined by a weighing or flow or liquid level metering electronic unit; 3) the action can be described and defined by the potentiometer and is not limited to the rotation positioning electronic components such as the potentiometer.
Further, the three actions in step S2 may be respectively performed by: 1) the action can be acquired and recorded in an acquisition mode of embedded systems with a contact switch, a memory, an MCU and the like; 2) the action can be collected and recorded by embedded systems such as a metering electronic unit with weighing or flow or liquid level, a memory, an MCU and the like; 3) the action can be collected and recorded by the embedded systems such as a rotary positioning electronic component such as a potentiometer, a memory, an MCU and the like without limitation through the charged potentiometer.
Preferably, in step S2, the three embedded subsystems can be independently stored and recorded for the convenience of the cook to operate, and can be uniformly stored and recorded through the wireless communication module.
Preferably, in step S4, the expression or operation code format of the operation flow graph established in conjunction with time is composed of three parts: the method comprises the following steps of firstly, an action code II, a starting time (which can be seconds or other more accurate time units), and action parameters, wherein the parameters can be in a default mode, and a reference time origin of the starting time can be a starting signal given by a cook or an ignition as the time origin;
wherein, the expressions of the action maps of actions 1) and 3) can be the starting and ending time points of a specific action, or the starting time points and durations of the specific action, and the action parameters can be defaulted, and the format can be as follows (the following code numbers are only used for illustration and do not limit the invention):
the following steps can be also included:
wherein action 2) can add a starting time point and an added amount that is a specific food material, no weight can be defaulted:
wherein, the action 3) can be to adjust the starting time point of specific firepower or ignition and the gear of firepower can describe … … of slow fire, small fire, medium and small fire and medium fire in the following way, the duration can be default, and of course, the duration can also be the temperature curve of the inner wall of the pot body collected according to a certain collection period:
the action map code is a schematic table, and the action name code number does not limit the invention:
wherein the periodic collection of temperature and pressure in the temperature collection and pressure collection subsystems should also be given an operational code.
Optionally, in the data analysis manner in step S4, the data of the three subsystems may be analyzed manually, or the data of a specific subsystem of the three subsystems may be analyzed, or the data may be analyzed by one master control system.
Further, in step S5, the temperature curve is used as the criterion when the temperature curve conflicts with the flame adjusting action in the chef action map.
Further, in step S6, when the recipe formula bottom data is generated by combining the method for extracting and analyzing cooking actions of the chef under patent application No. (2019108839027) and the method for extracting and analyzing cooking actions of the chef under patent application No. (2019106748748), when the following 11 actions occur simultaneously or overlap, such as insufficient intelligence of the automation equipment, the recipe formula bottom data should have a priority arrangement, which is as follows: the priority of the feeding action > draining or blanching, turning over the dish, turning over and frying, spreading cake, mashing action and the like > covering action > standing action > pouring action > other actions, wherein the priority is to be understood as follows, for example, the simultaneous feeding of turning over and frying, the action flow is described as turning over and frying- > feeding- > turning over and frying, and other priority setting methods can be adopted to achieve the same effect; if the intellectualization degree of the automation equipment is high enough, the underlying data of the menu formula can be set without priority.
Further, in step S2, in order to facilitate the operation of the cook, the degree of automation of the automation device, or the demand of the market, the three embedded subsystems may be independent of each other, may also be combined, and may also be embedded into the embedded subsystem of the cook cooking action and the cook draining or scalding action. Both fry the system action, drain or scald each embedded subsystem of action and other actions, can retrench or fuse each subsystem according to technical requirement, if temperature acquisition can implant to stir the system action, again if pressure acquisition can implant to the sub-system of adjusting the fire, can also retrench the sub-system of adjusting the fire etc. according to the demand certainly.
Compared with the prior art, the invention has the advantages that:
the method comprises the following steps of 1, analyzing other actions except for a cook frying action by using a scientific management principle and method, establishing a systematic simulation and implementation method of various actions of the cook, and integrating a motion map of the cook into the data at the bottom of a menu, so that the defects of extensive use, incapability of fine quantification and uniform taste of the existing dish frying machine which is only based on the recipe formula can be overcome, and the quality of dishes can be improved qualitatively.
2, the modern high-tech embedded system composed of metering components such as weighing liquid level and the like, a contact switch, rotary positioning components such as a potentiometer and the like, a communication component, an MCU and the like is used for data attention point transfer on the actions of the cook, namely, the modern high-tech embedded system is not concerned about the cook, focuses on the motion track of the cook to the kitchen ware, further identifies and extracts the action map of the cook, and is convenient for datamation and application.
3, by using the method and combining the extraction and analysis method of the cooking action of the cook and the extraction and analysis method of the cooking or blanching action of the cook, the formula of the specific dish of a specific individual can be easily generated according to the configuration of the action record map and the priority, so as to conveniently make diversified customized formulas.
4, the recipe formula generated by the method is extracted and analyzed by combining the frying action of the chef, so that the method does not need to go through complicated steps and a large amount of manpower and material resources, the taste of the specific recipe is modulated according to the large data, and the manpower and the material resources are saved.
5, the method can practically lay a solid feasible foundation for full automation of the kitchen.
Drawings
The invention is further illustrated with reference to the following figures and examples.
FIG. 1 is a diagram of another library of actions of the chef of the present invention;
FIG. 2 is a flow chart of the present invention;
FIG. 3 is a block diagram of the lid subsystem of the present invention;
FIG. 4 is a data acquisition flow diagram of the lid subsystem of the present invention;
FIG. 5 is a block diagram of the charging subsystem of the present invention;
FIG. 6 is a data acquisition flow diagram of the charging subsystem of the present invention;
FIG. 7 is a block diagram of the fire-tuning subsystem of the present invention;
FIG. 8 is a flow chart of data acquisition for the fire blending subsystem of the present invention;
FIG. 9 is a block diagram of the temperature acquisition subsystem of the present invention;
FIG. 10 is a flow chart of data collection by the temperature collection subsystem of the present invention;
FIG. 11 is a block diagram of the gas pressure acquisition subsystem of the present invention;
fig. 12 is a data collection flow chart of the gas pressure collection subsystem of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be 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 invention and are not intended to limit the invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention. In this embodiment, the recipe formula is generated by combining the extraction and analysis method of the cooking action of the chef in patent application No. 2019108839027 and the extraction and analysis method of the cooking or blanching action of the chef in patent application No. 2019106748748.
Example (b):
taking cooking as an example, the method comprises the following steps:
1, establishing three action models as shown in figure 1 according to the scientific management principle, and using the three action models as a chef action basic model library.
And 2, starting ignition timing, and starting recording the chef action map by electronic components such as inertia devices, weighing devices, contact switches and potentiometers. The chef acts as follows:
1) after half a minute, the chef adds 20g of edible oil;
2) adding shallot, ginger and garlic to the cook 0: 35;
3) the cook 0:38 adjusts the firepower to small fire;
4) the cook is stir-fried for 5 seconds after 0: 40;
5) adding meat to a chef;
6) the cook is stir-fried for 5 seconds after 0: 40;
7) the cook is stir-fried for 5 seconds after 0: 40;
……。
and 3, comparing the model established in the step 1, dividing the actions of the chef into the eight action classifications, and establishing the chef action map of the specific menu by combining the operation flow:
1) after half a minute of cook, adding 20g of edible oil: records 5010: 3020;
2) adding (scallion and ginger) garlic to the chef 0: 35: record 8010: 30 (no weight can be defaulted);
3) the cook 0:38 adjusts the firepower to small fire: records 3020: 38;
4) cook 0:40 after cook stir fry 5 seconds: record 1010: 400: 05;
5) adding meat by a chef: record 8020: 3050 g;
6) cook 0:40 after cook stir fry 5 seconds: record 1010: 420: 05;
7) cook 0:40 after cook stir fry 5 seconds: records 1040: 470: 10;
……。
4, establishing a data formula of the dish according to the map analysis data as follows:
3010: 00 (ignition)
501 0:30 20
801 0:30
301 0:38
101 0:40 0:05
802 0:30 50
101 0:42 0:05
104 0:47 0:10
……。
In the preferred step S2, the stir-frying motion is described by an inertia device; recording an action map by using a contact switch for the action of the cover; the feeding action can be described and defined by weighing or flow or liquid level metering instruments and the like; the fire regulating action is not limited to the description and definition of the action of the rotary positioning component such as the potentiometer through the potentiometer. Preferably, in step S3, the map expression established in conjunction with the operation flow is not described in detail as described above.
Further, chef actions are ordered according to the priority levels described above if a conflict occurs.
Fig. 3 and 4 are a block diagram of a structure and a data acquisition flow chart of a cook cover action embedded subsystem with a main control board, at this time, the cover system is activated by the main control board, when a pot body contacts with a pot cover, a microswitch or an inductive switch sends a signal MCU1 to the MCU1 to record as a cover starting state, the record (including a start time and an action code) is sent to the main control board through the wireless communication module 1, and a disconnection signal is waited. When the pot body and the pot cover are separated, the MCU1 conversely gives a disconnection signal to the main control board, the main control board records the disconnection time point of the time length, and if the memory 1 exists in the process, the MCU1 stores the record. Of course, if there is no main control board, the MCU1 only stores data without data transmission, and then the data is organized according to the aforementioned rules by computer or human.
Fig. 5 and fig. 6 are a block diagram of the structure and a data collection flow chart of the chef feeding action embedded subsystem with the main control board. The components such as the weighing component, the liquid level component and the flow meter are collectively referred to as a metering component, the number of the metering components is not one, but the metering components can be changed according to the actual acquisition requirement, and the metering components can be one or a combination of more than one of the weighing component, the liquid level component and the flow meter. Of course, the present invention is not limited to the above three types of components, and other similar components may achieve the same effect. At the moment, the main control board activates the charging subsystem, when the numerical value of the metering component changes, the MCU2 arranges the data according to the rules, transmits the data (including the start time and the action code) to the main control board through the wireless communication module 2, and waits for the next numerical value change of the metering component. During this process, the MCU2 stores the record, as with memory 2. Of course, the MCU2 only stores data if no data is transmitted from the main control board. After that, the data is arranged by the computer or the manual work according to the above rules. The "delay" in the flow chart is determined by the specific components and operation habits, and can also be determined by the operation rules of specific implementation personnel. The delay is simply to obtain the data more accurately. And are not intended to be limiting.
Fig. 7 and fig. 8 are a block diagram of the structure and a data collection flow chart of the chef fire-tuning action embedded subsystem with the main control board. Here, components such as potentiometers and encoders are collectively referred to as a rotational positioning component, but it is needless to say that the present invention is not limited to the above two types of components, and other similar components are within the scope of the present invention as long as the same effects are achieved. At the moment, the main control board activates the fire adjusting subsystem, when the numerical value of the rotary positioning component changes, the MCU3 arranges the data according to the rules, transmits the data (including the start time and the action code) to the main control board through the wireless communication module 3, and waits for the next numerical value change of the rotary positioning component. During this process, the MCU3 stores the record, as with memory 3. Of course, the MCU3 only stores data if no data is transmitted from the main control board. After that, the data is arranged by the computer or the manual work according to the above rules. Of course, if a temperature acquisition subsystem is provided, the fire adjustment subsystem can be omitted. As mentioned above, when the fire regulation and the temperature collection are contradictory, the data collected by the temperature is used as the standard (deviation correction).
FIG. 9 and FIG. 10 are a block diagram of the pan body temperature acquisition embedded subsystem with a main control board and a data acquisition flow chart. At this time, the main control board activates the temperature acquisition subsystem, the MCU4 periodically acquires the values of the temperature sensors, the MCU4 arranges the data according to the above rules, and transmits the data (including the start time, the action code and the temperature value or called as the temperature parameter) to the main control board via the wireless communication module 4, and waits for the next acquisition cycle to repeat so until the data acquisition is completed. During this process the MCU4 stores the recordings as the memory 4. Of course, the MCU4 only stores data if no data is transmitted from the main control board. After that, the data is arranged by the computer or the manual work according to the above rules. Of course, if a temperature acquisition subsystem is provided, the fire adjustment subsystem can be omitted. As mentioned above, when the fire regulation and the temperature collection are contradictory, the data collected by the temperature is used as the standard (deviation correction).
If dishes are fried by gas, a gas pressure acquisition subsystem can be added. Fig. 10 and fig. 11 are a block diagram of a gas pressure acquisition embedded subsystem with a main control board and a data acquisition flowchart. At this time, the main control board activates the pressure acquisition subsystem, the MCU5 periodically acquires the values of the pressure sensors, the MCU5 arranges the data according to the above rules, and transmits the data (including the start time, the action code and the pressure value or called as the pressure parameter) to the main control board via the wireless communication module 5, and waits for the next acquisition cycle to repeat so until the data acquisition is finished. Of course, only a single gas pressure (e.g., pipeline gas) may be collected as appropriate. During this process the MCU5 stores the recordings as the memory 5. Of course, the MCU5 only stores data if no data is transmitted from the main control board. After that, the data is arranged by the computer or the manual work according to the above rules. Of course, the pressure acquisition system may be eliminated, which is an alternative.
The cover subsystem and the charging subsystem are necessary, and the fire adjusting and temperature collecting subsystem can be selected from two or both. Gas pressure sensor this is optional.
The disclosed systems and methods may be implemented, at least in part, by one or more computer or MCU programs, which may exist in various forms, both active and inactive in a single computer or MCU system or across multiple computer or MCU systems. For example, they may exist as software programs comprised of program instructions in source code, object code, executable code or other formats for performing some of the steps. Any of the above formats may be embodied in compressed or uncompressed form on a computer readable medium, which may include storage devices and signals. The term "processor" or "processing unit" refers to a data processing circuit that may be a microprocessor, a coprocessor, a microcontroller, a microcomputer, a central processing unit, a Field Programmable Gate Array (FPGA), a programmable logic circuit, and/or any circuit that controls signals (analog or digital) based on operational instructions stored in a memory.
It should be noted that the above embodiments have been described with reference to different subject matters. In particular, some embodiments may have been described with reference to method class claims, while other embodiments may have been described with reference to apparatus class claims. However, a person skilled in the art will gather from the above that, unless other notified, in addition to any combination of features belonging to one type of subject-matter also any combination of features relating to different subject-matters, in particular combinations of features of the method class of claims and features of the apparatus class of claims, is considered to be disclosed with this document.
Further, it should be noted that the drawings are schematic. The use of the same reference symbols in different drawings indicates similar or identical items. Furthermore, it should be noted that in order to provide a concise description of the illustrative embodiments, implementation details that are conventional to the skilled artisan may not be described. It should be appreciated that in the development of any such actual implementation, as in any engineering or design project, numerous implementation-specific decisions must be made to achieve the developers' specific goals, such as compliance with system-related and business-related constraints, which may vary from one implementation to another. Moreover, it should be appreciated that such a development effort might be complex and time consuming, but would nevertheless be a routine undertaking of design, fabrication, and manufacture for those of ordinary skill having the benefit of this disclosure.
Finally, it should be noted that the skilled person will be able to design many alternative embodiments without departing from the scope of the appended claims. In the claims, any reference signs placed between parentheses shall not be construed as limiting the claim. The word "comprising" does not exclude the presence of elements or steps other than those listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The measures recited in the claims can be implemented by means of hardware comprising several distinct elements, and/or by means of a suitably programmed processor. In the device claim enumerating several means, several of these means may be embodied by one and the same item of hardware. The mere fact that certain measures are recited in mutually different dependent claims does not indicate that a combination of these measures cannot be used to advantage.
Claims (10)
1. A method for collecting and analyzing other actions of a cook with temperature deviation correction outside a frying action and generating recipe bottom layer formula data is characterized by comprising the following steps of:
s1, constructing other action model libraries of the cook, abstracting the basic model libraries by using a method of a scientific management principle to divide the actions of the cook into a stir-frying action, a leaching action or a blanching action and other actions, and defining the actions of the cook except the stir-frying action, the leaching action or the blanching action as the following three actions: 1) the action of covering the pot cover, hereinafter referred to as covering action; 2) an action of adding food materials or seasonings, hereinafter referred to as a feeding action; 3) the actions of ignition and adjusting the fire power are called fire adjusting actions for short;
s2, frying dishes and timing, simultaneously collecting and recording other actions of a chef by adopting an embedded system component composed of a metering component such as a weighing component, a liquid level component, a flow rate component, a contact switch, an inductive switch, a rotary positioning component such as a potentiometer, an encoder and the like, a wireless communication component, a memory, an MCU and the like so as to analyze, wherein the three subsystems are a cover system, a feeding subsystem and a fire adjusting subsystem respectively;
s3, collecting and recording the actions of the cook and collecting and recording the frying temperature as a temperature curve through an embedded system with a temperature sensor in a certain collecting period, for example, a combustible gas pressure curve collected by a pressure sensor can be used as the combustible gas;
s4, comparing the model established in the step S1, dividing the other actions of the chef recorded in the step S2 into the three action classifications in the step S1, and establishing the other action maps of the chef of the specific menu by combining the operation flow;
s5, correcting the temperature of the fire adjusting action in the chef action map by combining the temperature curve, and correcting other action maps;
and S6, according to the corrected other action spectrums, combining with a method for extracting and analyzing the sauerkraut frying action, a method for extracting and analyzing the sauerkraut leaching or blanching action and data after the temperature curve is corrected to analyze, and establishing bottom layer data of the temperature-corrected menu datamation formula of the dish based on the actions of the sauerkraut.
2. The method of claim 1, wherein the food in step S1, 2) is defined by dividing the food into three types: 1. main food materials such as meat, vegetables, scallion and ginger, 2, solid seasonings, 3, liquid seasonings; wherein the liquid flavoring can be subdivided into common liquid flavoring and viscous liquid.
3. The method for extraction and analysis of other actions of chef as claimed in claim 1, wherein the three actions in step S1 can be defined by digitalization: 1) the action can be described and defined through a signal acquisition mode of the contact switch; 2) the action can be described and defined by a weighing or flow or liquid level metering electronic unit; 3) the action can be described and defined by the potentiometer and is not limited to the rotation positioning electronic components such as the potentiometer.
4. The method for extraction and analysis of other actions of chef as claimed in claim 1, wherein the three actions in step S2 are performed by: 1) the action can be acquired and recorded in an acquisition mode of embedded systems with a contact switch or an inductive switch, a memory 1, an MCU1 and the like; 2) the action can be collected and recorded by embedded systems such as a metering electronic unit with weighing or flow or liquid level, a memory 2, an MCU2 and the like; 3) the action can be collected and recorded by a rotary positioning electronic component such as a potentiometer or an encoder and an embedded system such as the memory 3 and the MCU 3.
5. The method for extraction and analysis of other actions of chef as claimed in claim 1, wherein the step S2 is performed by the wireless communication module for the three embedded subsystems to store and record independently and uniformly.
6. The method for extracting and analyzing other actions of a chef as claimed in claim 1, wherein in step S4, the expression or operation code format of the operation flow chart created in association with time is composed of three parts: the method comprises the following steps of firstly, an action code II, a starting time (which can be seconds or other more accurate time units), and action parameters, wherein the parameters can be in a default mode, and a reference time origin of the starting time can be a starting signal given by a cook or an ignition as the time origin;
wherein actions 1), 3) can be the start-stop time point of a particular action or the start time point and duration of a particular action,
the method can be as follows:
a division symbol end time arbitrarily defined by a division symbol start time arbitrarily defined by an action code;
the following steps can be also included:
the time length of the segmentation symbol defined arbitrarily by the start time of the segmentation symbol defined arbitrarily by the action code;
wherein action 2) can add a starting time point and an added amount that is a specific food material, no weight can be defaulted:
adding amount (default) of the segmentation symbol which is arbitrarily defined by the starting time of the segmentation symbol which is arbitrarily defined by the code number of the added food material and the flavoring;
wherein, the action 3) can be to adjust the starting time point of specific firepower or ignition and the gear of firepower can describe … … of slow fire, small fire, medium and small fire and medium fire in the following way, the duration can be default, and of course, the duration can also be the temperature curve of the inner wall of the pot body collected according to a certain collection period:
the starting time of the segmentation symbol defined by the code number of the fire adjusting action is defined by the segmentation symbol duration defined by the starting time of the segmentation symbol;
wherein the periodic collection of temperature and pressure in the temperature collection and pressure collection subsystems should also be given an operational code.
7. The method of claim 1, wherein the analyzing data in step S4 is performed by manually analyzing the data of the three subsystems, or by analyzing the data of a specific subsystem of the three subsystems, or by analyzing the data of a master control system.
8. The method for extraction and analysis of chef' S other actions as claimed in claim 1, wherein the temperature curve is used as a reference when the temperature curve conflicts with the flame adjusting action in the chef action map in step S5.
9. The method of claim 1, wherein in step S6, when the recipe formula bottom data is generated by combining the cook frying action extraction and analysis method, when the following 11 actions occur simultaneously or overlap, such as insufficient automation equipment intelligence, the recipe formula bottom data should have a priority arrangement, which is as follows: the priority of the feeding action > draining or blanching, turning over the dish, turning over and frying, spreading cake, mashing action and the like > covering action > standing action > pouring action > other actions, wherein the priority is to be understood as follows, for example, the simultaneous feeding of turning over and frying, the action flow is described as turning over and frying- > feeding- > turning over and frying, and other priority setting methods can be adopted to achieve the same effect; if the intellectualization degree of the automation equipment is high enough, the underlying data of the menu formula can be set without priority.
10. The method of claim 1, wherein the three embedded subsystems are independent from each other or combined for facilitating the operation of the cook, the degree of automation of the automation device or the market requirement in step S2, and can be embedded into an embedded system for the cooking action of the cook and the draining or scalding action of the cook; both fry the system action, drain or scald each embedded subsystem of action and other actions, can retrench or fuse each subsystem according to technical requirement, if temperature acquisition can implant to stir the system action, again if pressure acquisition can implant to the sub-system of adjusting the fire, can also retrench the sub-system of adjusting the fire etc. according to the demand certainly.
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