CN113133671B - Cooking equipment, cooking control method and device - Google Patents
Cooking equipment, cooking control method and device Download PDFInfo
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- CN113133671B CN113133671B CN202010753171.7A CN202010753171A CN113133671B CN 113133671 B CN113133671 B CN 113133671B CN 202010753171 A CN202010753171 A CN 202010753171A CN 113133671 B CN113133671 B CN 113133671B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/32—Time-controlled igniting mechanisms or alarm devices
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
- Y02P90/02—Total factory control, e.g. smart factories, flexible manufacturing systems [FMS] or integrated manufacturing systems [IMS]
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Abstract
The invention discloses a cooking device, a cooking control method and a device, wherein the method comprises the following steps: acquiring a menu selected by a user, wherein the menu comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information; acquiring actual characteristic information of the user; and recognizing that the actual characteristic information is not matched with the basic characteristic information, adjusting the basic cooking curve according to the actual characteristic information, and cooking according to the adjusted basic cooking curve. Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual situation, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment is not required to be artificially adjusted, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly can be effectively avoided, and the cooking experience of the user is greatly improved.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a cooking control method, a cooking control device and cooking equipment.
Background
With the development of network technology, people gradually like to learn new recipes from the network for cooking so as to enrich the dining table. The recipe making process on the current recipe APP (Application) is roughly as follows: the photographer shoots pictures of key steps of the cook by using the camera, records the stage fire power used by the cook, and places the pictures into the recipe step of each step at the later stage, and is provided with written description, and the content of the description can comprise the operation of the step on the food materials and the rough adjustment on the cooking utensil.
In the related technology, when a user selects the graph-text recipe and cooks according to the graph-text recipe, the user must strictly operate according to auxiliary materials recorded in the graph-text recipe, control of the duration and degree of heating, and the like, otherwise, the effect of cooking in a kitchen is difficult to achieve. In addition, the user needs to stir-fry, adjust firepower, put food materials and the like while watching the mobile phone recipe and operating the APP, and therefore, a lot of actions are staggered at the same time, so that the user is busy and disorderly in hands and feet, and the cooking experience is not good.
Disclosure of Invention
The present invention is directed to solving, at least in part, one of the technical problems in the related art. Therefore, a first objective of the present invention is to provide a cooking control method, which can perform corresponding adjustment on a basic cooking curve in a recipe according to an actual situation, for example, characteristic information of a user, after the user selects the recipe, and control a cooking device to perform cooking according to the adjusted cooking curve, without manually adjusting the fire of the cooking device, so that not only is the cooking effect of the user greatly improved, but also the user can be effectively prevented from being in a busy and disorderly state, and the cooking experience of the user is greatly improved.
A second object of the present invention is to provide a cooking control device.
A third object of the invention is to propose a cooking device.
A fourth object of the invention is to propose an electronic device.
A fifth object of the present invention is to propose a computer-readable storage medium.
In order to achieve the above object, a first embodiment of the present invention provides a cooking control method, including: acquiring a menu selected by a user, wherein the menu comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information; acquiring actual characteristic information of the user; and identifying that the actual characteristic information is not matched with the basic characteristic information, adjusting the basic cooking curve according to the actual characteristic information, and cooking according to the adjusted basic cooking curve.
According to the cooking control method provided by the embodiment of the invention, the menu selected by the user is obtained, the actual characteristic information of the user is obtained, and when the actual characteristic information is identified to be not matched with the basic characteristic information, the basic cooking curve is adjusted according to the actual characteristic information, and cooking is carried out according to the adjusted basic cooking curve. Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to actual conditions, for example, the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment is not required to be artificially adjusted, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
In addition, the cooking control method according to the above embodiment of the present invention may further have the following additional technical features:
according to one embodiment of the invention, the characteristic information comprises a type of the user and/or an age of the user.
According to one embodiment of the invention, the actual characteristic information is identified to match the basic characteristic information, and cooking is performed according to the basic cooking curve.
According to an embodiment of the invention, the adjusted base cooking profile or the base cooking profile comprises N phases, where N is a positive integer, the cooking according to the adjusted base cooking profile or the base cooking profile comprises: acquiring the adjusted basic cooking curve or the required power of the basic cooking curve in the ith stage; detecting the actual heating temperature of the cooking appliance in the ith stage, and generating actual power according to the actual heating temperature; and adjusting the required power of the (i + 1) th stage according to the required power and the actual power.
According to an embodiment of the present invention, further comprising: acquiring the actual food material weight of the user for putting in food materials; and adjusting the adjusted basic cooking curve or the heating power and/or cooking time of the basic cooking curve according to the actual food material weight.
According to one embodiment of the invention, taste preference information of the user is obtained; adjusting the heating power and/or cooking time of the adjusted base cooking profile or the base cooking profile according to the taste preference information.
According to one embodiment of the invention, the taste preference information of the user is obtained through a historical operation record of the user and/or the taste preference information of the area where the user is located.
In order to achieve the above object, a second aspect of the present invention provides a cooking control apparatus, including: the system comprises a first acquisition module, a second acquisition module and a third acquisition module, wherein the first acquisition module is used for acquiring a menu selected by a user, and the menu comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information; the second acquisition module is used for acquiring the actual characteristic information of the user; and the adjusting module is used for identifying that the actual characteristic information is different from the basic characteristic information, adjusting the basic cooking curve according to the actual characteristic information, and cooking according to the adjusted basic cooking curve.
According to the cooking control device provided by the embodiment of the invention, the menu selected by the user is obtained through the first obtaining module, the actual characteristic information of the user is obtained through the second obtaining module, the basic cooking curve is adjusted according to the actual characteristic information when the adjustment module identifies that the actual characteristic information is different from the basic characteristic information, and the cooking is carried out according to the adjusted basic cooking curve. Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to actual conditions, for example, actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment does not need to be artificially adjusted, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
In order to achieve the above object, a cooking apparatus according to a third embodiment of the present invention includes the cooking control device according to the second embodiment of the present invention.
According to the cooking equipment disclosed by the embodiment of the invention, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual condition, such as the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, and the fire power of the cooking equipment does not need to be manually adjusted, so that the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
To achieve the above object, a fourth aspect of the present invention provides an electronic device, including: the cooking control method comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein when the processor executes the program, the cooking control method provided by the embodiment of the first aspect of the invention is realized.
According to the electronic equipment provided by the embodiment of the invention, by executing the cooking control method, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual situation, such as the actual characteristic information of the user, and the cooking equipment is controlled to cook according to the adjusted cooking curve, so that the fire of the cooking equipment does not need to be manually adjusted, the cooking effect of the user is greatly improved, the situation that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
To achieve the above object, a fifth embodiment of the present invention proposes a computer-readable storage medium, on which a computer program is stored, which when executed by a processor implements the cooking control method proposed by the first embodiment of the present invention.
According to the computer-readable storage medium of the embodiment of the invention, by executing the cooking control method, after the user selects the recipe, the basic cooking curve in the recipe can be correspondingly adjusted according to the actual situation, such as the actual characteristic information of the user, and the cooking equipment is controlled to cook according to the adjusted cooking curve, so that the fire power of the cooking equipment does not need to be manually adjusted, the cooking effect of the user is greatly improved, the situation that the user is busy with hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
Drawings
Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention;
FIG. 2 is a graph illustrating the variation of the ideal power and ideal temperature provided by the system in an ideal situation and the actual power and actual temperature provided by the system in a practical application environment, in accordance with one embodiment of the present invention;
FIG. 3 is a flow diagram of a method of adjusting a cooking curve according to one embodiment of the invention;
FIG. 4 is a block schematic diagram of a cooking control apparatus according to an embodiment of the invention;
fig. 5 is a block schematic diagram of a cooking apparatus according to an embodiment of the present invention.
Detailed Description
Reference will now be made in detail to embodiments of the present invention, examples of which are illustrated in the accompanying drawings, wherein like or similar reference numerals refer to the same or similar elements or elements having the same or similar function throughout. The embodiments described below with reference to the drawings are illustrative and intended to be illustrative of the invention and are not to be construed as limiting the invention.
A cooking control method, a cooking control device, a cooking apparatus, an electronic apparatus, and a computer-readable storage medium according to embodiments of the present invention are described below with reference to the accompanying drawings.
Fig. 1 is a flowchart of a cooking control method according to an embodiment of the present invention. As shown in fig. 1, a cooking control method according to an embodiment of the present invention may include the steps of:
and S1, acquiring the menu selected by the user. The recipe comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information.
According to one embodiment of the invention, the characteristic information comprises a type of the user and/or an age of the user.
Specifically, the characteristic information of the user may include a type of the user, wherein the type of the user may include information on whether the user is pregnant, whether the user has a disease affecting digestion, and the like; the age of the user may also be included, wherein the age of the user is obtained, i.e. the age group of the user is obtained, for example, the age group of the user may be divided into: the first threshold value is less than the second threshold value, the second threshold value is less than the third threshold value, the third threshold value is less than the fourth threshold value, the aged people can be judged as children when the aged people are between the first threshold value and the second threshold value, the aged people can be judged as teenagers when the aged people are between the second threshold value and the third threshold value, the aged people can be judged as middle-aged people when the aged people are between the third threshold value and the fourth threshold value, and the aged people can be judged as old people when the aged people are between the fourth threshold value and the fifth threshold value; the type of user and the age of the user may also be included, for example, the user is a pregnant woman whose age is between the third threshold and the fourth threshold, or the user is a male whose age is between the third threshold and the fourth threshold and who does not have a disease.
Before cooking, a user can select a menu through an APP of a terminal (the terminal can be a mobile device such as a smart phone and the like, and can also be a cooking device).
As a possible implementation manner, when the terminal is a mobile device, a wireless connection between the mobile device and the cooking device can be established, and a user can send a corresponding instruction to the mobile device APP according to own requirements so as to select a corresponding menu through the mobile device APP and send the menu to the cooking device through the mobile device in a wireless sending manner; as another possible implementation manner, when the terminal is a cooking device, the user may directly input a corresponding instruction in a function selection area (including a function selection button) of the cooking device according to the user's own needs to obtain a corresponding recipe.
It should be noted that the recipe may be stored in the information storage container of the terminal in advance, so that the user can call the recipe when cooking.
According to one embodiment of the invention, the recipe may be generated by: shooting a cooking process of a cook to generate an operation video, and simultaneously recording the fire operation of the cook on the cooking equipment; generating a cooking curve according to the fire operation of a cook on the cooking equipment; and identifying a plurality of operation actions in the operation video, and recording a plurality of time points corresponding to the plurality of operation actions.
Further, according to an embodiment of the present invention, the cooking control method further includes: and generating prompt information for broadcasting at a plurality of time points according to the plurality of time points and the plurality of operation actions.
Specifically, the recipe is a process of cooking food by a professional chef or a cook having a special cooking recipe for a dish, wherein the food prepared in advance by the professional chef can be recorded by a camera, the control of fire power of the chef in the cooking process can be recorded, a plurality of time points corresponding to a plurality of operations (such as addition of main food, supplementary food, main ingredients, secondary ingredients and the like) of the chef in the cooking process can be recorded, and then the actions are recognized to generate voice prompt information, so that the recipe is generated.
It should be noted that, during the cooking process, the cook generally adjusts the operation parameters (such as the temperature value, the power value, and the operation state of the cooking appliance) of the cooking appliance according to the requirement of the cook in the age group (or the type) to the cooked food, that is, the fire power of the cooking appliance is properly controlled, that is, when the recipe is formed in the above manner, the basic feature information in the recipe is the recorded feature information of the cook, for example, the basic feature information may be a middle-aged man who has an age group between the third threshold and the fourth threshold and has no disease affecting digestion, and the basic cooking curve corresponding to the basic feature information in the recipe is a curve formed by the cook performing selection control on the fire during the whole process from the start of cooking to the end of cooking.
And S2, acquiring the actual characteristic information of the user.
Specifically, in the cooking process, the face information of the user can be acquired through the camera, and after the face information of the user is acquired, each piece of face information and face feature information corresponding to the face information which are stored in the storage unit in advance can be called, so that the feature information of the user corresponding to the face information is acquired according to the face information of the user, and further the actual feature information of the user is acquired.
It should be noted that, when the cooking apparatus is used for the first time, the face information of the user who may use the cooking apparatus and the feature information corresponding to the face information may be stored in the storage unit in advance.
And S3, recognizing that the actual characteristic information is not matched with the basic characteristic information, adjusting the basic cooking curve according to the actual characteristic information, and cooking according to the adjusted basic cooking curve.
According to an embodiment of the present invention, further comprising: and identifying that the actual characteristic information is the same as the basic characteristic information, and cooking according to the basic cooking curve.
Specifically, in general, when the characteristic information of the users who cook food is different, the requirements of the users on the cooked food may be different, for example, the requirements on the hardness of the cooked food are different, and therefore, the manner of controlling the fire of the cooking appliance is also different, for example, users such as teenagers, middle-aged men, and middle-aged women who are not pregnant are generally hard, and therefore, the temperature value and the power value for controlling the cooking appliance are small, and users who have diseases affecting digestion are generally soft, and therefore, the temperature value and the power value for controlling the cooking appliance are large, and therefore, if the users cook food according to the basic cooking curve corresponding to the basic characteristic information in the selected menu after putting the food into the cooking device, the cooked food hardly meets the requirements of all the users, the cooking effect is poor.
Therefore, in the embodiment of the present invention, after the menu selected by the user is obtained according to the user instruction, the actual feature information of the user needs to be obtained, and the actual feature information is compared with the basic feature information to determine whether the actual feature information is matched with the basic feature information, wherein if it is determined that the user has the same requirement for the cooked food according to the actual feature information and the basic feature information, it is determined that the actual feature information is matched with the basic feature information, for example, the basic feature information is a middle-aged man, the actual feature information is a teenager, and the requirement for the hardness of the cooked food is hard, so that it can be determined that the actual feature information is matched with the basic feature information; if the actual characteristic information and the basic characteristic information judge that the requirements of the user on cooked food are different, the actual characteristic information is judged to be not matched with the basic characteristic information, for example, the basic characteristic information is a middle-aged man, the requirements on the hardness of the cooked food are hard, the actual characteristic information is a child or an old man, and the requirements on the hardness of the cooked food are soft, so that the actual characteristic information can be judged to be not matched with the basic characteristic information.
If the actual characteristic information is matched with the basic characteristic information, the fact that the requirements of the user and the kitchen for cooked food are the same is indicated, and therefore the cooking equipment can be controlled to cook according to the basic cooking curve without adjusting the basic cooking curve; if the actual characteristic information is not matched with the basic characteristic information, the requirement of the user on cooked food is different from that of a kitchen, at the moment, if the cooking is carried out according to the basic cooking curve, the cooked food hardly meets the requirement of the user, therefore, the basic cooking curve needs to be correspondingly adjusted according to the actual characteristic information, and the cooking equipment is controlled to cook according to the adjusted cooking curve.
Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to actual conditions, for example, actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment does not need to be artificially adjusted, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
How to adjust the basic cooking profile according to the actual characteristic information will be described in detail below.
Specifically, in the actual cooking process, the larger the cooking power, the longer the cooking time, and the softer the cooked food, for example, when cooking a stewed sirloin with potatoes, the longer the cooking time, the higher the cooking power, and the softer the potatoes and the sirloin.
In general, the basic characteristic information of the user is a middle-aged man or a middle-aged non-pregnant woman, and the hardness of the food cooked according to the basic cooking curve corresponding to the basic characteristic information is hard, so that the cooking power and the cooking time of the basic cooking curve are small.
If the actual characteristic information of the user is judged to be matched with the basic characteristic information, for example, the actual characteristic information of the user is teenagers, middle-aged men, middle-aged non-pregnant women and the like, the requirements on the hardness of the cooked food are all hard, so that the basic cooking curve does not need to be adjusted; if the actual characteristic information of the user is judged not to be matched with the basic characteristic information, for example, the actual characteristic information of the user is children, old people, pregnant women, users with diseases affecting digestion and the like, the requirements on the hardness of the cooked food are different from the requirements of a kitchen on the hardness of the cooked food, and at the moment, the cooking power and/or the cooking time of the basic cooking curve can be increased to ensure that the hardness of the cooked food is soft.
According to an embodiment of the present invention, further comprising: acquiring the actual food material weight of food materials put into a user; and adjusting the heating power and/or the cooking time of the adjusted basic cooking curve or the basic cooking curve according to the actual food material weight.
Specifically, in general, when the weights of the ingredients put into the cooking devices are different, the manner of controlling the heating power of the cooking appliance is different in order to cook delicious food, and for example, the temperature value and the power value of the cooking appliance are controlled to be larger as the number of the ingredients put into the cooking devices is larger, so that if the user cooks the food according to the cooking curve corresponding to the weight of the basic ingredient in the selected recipe (that is, the weight of the ingredient put into the cooking device by the cook according to the personal habits in the process of recording the cooking by the cook) after putting the food into the cooking devices, the cooking effect is difficult to achieve if the weight of the ingredient put into the cooking devices by the user is greatly deviated from the weight of the basic ingredient.
Therefore, in the cooking process, the actual food material weight of the food material put into the cooking device by the user and the basic food material weight in the spectrum can be obtained, the actual food material weight is compared with the basic food material weight, if the weight of the actual food material weight and the weight of the basic food material weight are smaller than or equal to the weight threshold value, the deviation between the weight of the food material put into the cooking device by the user and the weight of the basic food material is small, and at the moment, the adjusted basic cooking curve or the adjusted basic cooking curve does not need to be adjusted; if the weight difference between the actual food material weight and the base food material weight is larger than the weight threshold, it indicates that the deviation between the weight of the food material put into the cooking device by the user and the base food material weight is large, and at this time, the adjusted base cooking curve or the heating power and/or cooking time of the base cooking curve needs to be adjusted correspondingly according to the actual food material weight and the base food material weight.
According to an embodiment of the present invention, the adjusted base cooking profile or base cooking profile comprises N stages, where N is a positive integer, and cooking is performed according to the adjusted base cooking profile or base cooking profile, comprising: acquiring the adjusted basic cooking curve or the required power of the basic cooking curve in the ith stage; detecting the actual heating temperature of the cooking appliance in the ith stage, and generating actual power according to the actual heating temperature; and adjusting the required power of the (i + 1) th stage according to the required power and the actual power.
In particular, the cooking process is actually an energy conversion process, however, there is necessarily a loss of energy in the energy conversion process, specifically, as shown in fig. 2, wherein a curve L1 represents an ideal power provided by the system in an ideal situation, and a curve L2 represents an actual power provided by the system in an actual application environment. In the actual application environment, the conversion rate of energy cannot reach 100% due to the loss in the energy conversion process, so there is some difference between the ideal power provided by the system and the actual power, the curve L3 represents the temperature variation curve of the device when the device reaches the ideal state through the energy conversion of power in the ideal case, and the curve L4 represents the measured temperature in the actual application environment (due to various factors in the actual environment, the actual measured temperature deviates from the ideal temperature in the ideal case).
That is to say, when the adjusted basic cooking curve is obtained in the above manner, or the basic cooking curve does not need to be adjusted, the adjusted basic cooking curve or the adjusted basic cooking curve is only an ideal cooking curve in an ideal state, and when cooking is performed according to the adjusted basic cooking curve or the adjusted basic cooking curve, the cooking device cannot meet the requirements of the adjusted basic cooking curve or the adjusted basic cooking curve due to energy conversion loss and interference of various factors in an actual application environment.
In one embodiment of the present invention, therefore, the adjusted base cooking profile or base cooking profile may be divided into N stages, and acquires the adjusted basic cooking curve or the required power of the basic cooking curve in the current stage (i.e., the ith stage) in real time, and detecting the actual heating temperature of the cooking equipment at the current stage, and acquiring the actual power of the cooking equipment according to the actual heating temperature, by comparing the required power with the actual power to determine how to adjust the required power of the next stage (i +1 th stage), wherein, when the absolute value of the difference between the required power and the actual power is larger than the preset value, it indicates that the deviation between the required power and the actual power at the current stage is larger, therefore, the required power of the next stage can be adjusted accordingly to reduce the deviation between the required power and the actual power of the next stage.
Therefore, in the cooking process of the cooking appliance, the required power of the next stage can be correspondingly adjusted according to the required power and the actual power, so that the difference between the actual power and the ideal required power of the cooking appliance can be within a preset range in real time, the condition that the external environment factors have adverse effects on the cooking effect of the cooking appliance is effectively avoided, and the cooking effect of the cooking appliance is further improved.
It can be understood that if the amount of the food to be cooked is different, if it can be ensured that the energy absorbed by the food per unit amount in the unit time is consistent, the cooked food can be obtained, and in addition, in the process of energy conversion, under the condition of different temperatures and powers, the loss speed of the energy is also different, therefore, when cooking is carried out according to the adjusted basic cooking curve or basic cooking curve, the adjusted basic cooking curve or basic cooking curve can be divided into cooking curves corresponding to a plurality of time periods, the trend of the temperature or the power in the cooking curve can be judged in the current time period so as to adjust the power in the next time period, so as to ensure that the trend of the temperature in the cooking device is the same as the trend of the temperature in the adjusted basic cooking curve or basic cooking curve in the same time period, and then when the weight of the food material put into the cooking equipment by the user has larger deviation with the weight of the basic food material, the energy absorbed by the food material in unit amount in unit time can still be ensured to be consistent, and the cooking effect is greatly improved.
According to an embodiment of the present invention, further comprising: acquiring taste preference information of a user; and adjusting the heating power or cooking time of the adjusted basic cooking curve or basic cooking curve according to the taste preference information.
According to one embodiment of the invention, the taste preference information of the user is obtained through the historical operation record of the user and/or the taste preference information of the area where the user is located.
In particular, the taste requirements of different users for food may also be different, for example, some users prefer to eat medium cooked steak, and in this case, the cooking apparatus needs to adjust the heating power or cooking time accordingly to ensure that the cooked food meets the taste requirements of the user, i.e., the heating power or cooking time of the adjusted basic cooking profile or basic cooking profile needs to be adjusted accordingly.
Therefore, before cooking according to the adjusted basic cooking curve or basic cooking curve, the taste preference information of the user is obtained through the historical operation record of the user and/or the taste preference information of the area where the user is located, and then the heating power or cooking time of the adjusted basic cooking curve or basic cooking curve is adjusted according to the taste preference information, for example, if the user likes to eat five-cooked steaks, the heating power of the adjusted basic cooking curve or basic cooking curve can be reduced, or the cooking time of the adjusted basic cooking curve or basic cooking curve can be shortened; if the user likes to eat the seven-quarter-cooked steak, the adjusted basic cooking curve or the heating power of the basic cooking curve can be adjusted to be high, or the adjusted basic cooking curve or the cooking time of the basic cooking curve can be adjusted to be long, so that the cooked food of the cooking device can meet the requirements of the user when the cooking device cooks according to the cooking curve.
Therefore, the basic cooking curve is further adjusted according to the taste information of the user, so that the cooked food is ensured to better meet the taste requirement of the user, and the cooking effect is further improved.
In addition, in order to make the present invention more clearly understood to those skilled in the art, the following method for adjusting the cooking curve is further described with reference to specific examples.
Specifically, as shown in fig. 3, the method for adjusting the cooking curve according to an embodiment of the present invention may include the following steps:
s301, obtaining a history dish making process.
S302, acquiring scattered data.
S303, acquiring historical operation records of the user, the position area of the user, age information of the user and recipe cooking data.
S304, obtaining a user personalized cooking curve according to the historical operation record of the user, the position area where the user is located, the age range information of the user and the recipe cooking data.
And S305, segmenting the reference cooking video and the cooking curve (dividing the cooking curve into a plurality of sections according to the operation steps of the kitchen in the video and the trend of the cooking curve, and simultaneously dividing the video into a plurality of sections).
And S306, self-adaptive cooking parameter adjustment control and updating the distributed cooking curve.
S307, the distributed recipe restoring method and the distributed data updating are synchronous.
S308, obtaining user individual data, user behavior data and individual recipe data.
And S309, updating, reminding and recommending the intelligent recipe.
In summary, according to the cooking control method of the embodiment of the present invention, the recipe selected by the user is obtained, the actual characteristic information of the user is obtained, and when it is recognized that the actual characteristic information is not matched with the basic characteristic information, the basic cooking curve is adjusted according to the actual characteristic information, and the cooking is performed according to the adjusted basic cooking curve. Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual condition, for example, the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment does not need to be adjusted artificially, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
Fig. 4 is a block schematic diagram of a cooking control apparatus according to an embodiment of the present invention. As shown in fig. 4, a cooking control apparatus according to an embodiment of the present invention may include: a first acquisition module 100, a second acquisition module 200, and an adjustment module 300.
The first obtaining module 100 is configured to obtain a menu selected by a user, where the menu includes basic feature information of the user and a basic cooking curve corresponding to the basic feature information; the second obtaining module 200 is configured to obtain actual feature information of a user; the adjusting module 300 is configured to adjust the basic cooking curve according to the actual characteristic information when the actual characteristic information is not matched with the basic characteristic information, and cook according to the adjusted basic cooking curve.
According to one embodiment of the invention, the characteristic information comprises a type of the user and/or an age of the user.
According to an embodiment of the invention, the adjusting module 300 is further configured to: and when the actual characteristic information is matched with the basic characteristic information, cooking is carried out according to the basic cooking curve.
According to an embodiment of the present invention, the adjusted basic cooking curve or the adjusted basic cooking curve includes N stages, where N is a positive integer, and the adjusting module 300 is further configured to: acquiring the adjusted basic cooking curve or the required power of the basic cooking curve in the ith stage; detecting the actual heating temperature of the cooking appliance in the ith stage, and generating actual power according to the actual heating temperature; and adjusting the required power of the (i + 1) th stage according to the required power and the actual power.
According to an embodiment of the present invention, the adjusting module 300 is further specifically configured to: acquiring the actual food material weight of food materials put into a user; and adjusting the adjusted basic cooking curve or the heating power and/or cooking time of the basic cooking curve according to the actual food material weight.
According to an embodiment of the present invention, the adjusting module 300 is further specifically configured to: acquiring taste preference information of a user; and adjusting the heating power or cooking time of the adjusted basic cooking curve or basic cooking curve according to the taste preference information.
According to one embodiment of the invention, the taste preference information of the user is obtained through the historical operation record of the user and/or the taste preference information of the location area where the user is located.
It should be noted that, for details not disclosed in the cooking control device of the embodiment of the present invention, please refer to details disclosed in the cooking control method of the embodiment of the present invention, and detailed descriptions thereof are omitted here.
According to the cooking control device provided by the embodiment of the invention, the menu selected by the user is obtained through the first obtaining module, the actual characteristic information of the user is obtained through the second obtaining module, the basic cooking curve is adjusted according to the actual characteristic information when the adjustment module identifies that the actual characteristic information is different from the basic characteristic information, and the cooking is carried out according to the adjusted basic cooking curve. Therefore, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to actual conditions, for example, the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, the firepower of the cooking equipment is not required to be artificially adjusted, the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
Fig. 5 is a block schematic diagram of a cooking apparatus according to an embodiment of the present invention. As shown in fig. 5, the cooking apparatus 1 of the embodiment of the present invention may include a cooking control device 10.
According to the cooking equipment disclosed by the embodiment of the invention, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual condition, such as the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, and the fire power of the cooking equipment does not need to be manually adjusted, so that the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
In addition, an embodiment of the present invention further provides an electronic device, including: the cooking control system comprises a memory, a processor and a computer program which is stored on the memory and can run on the processor, wherein when the processor executes the program, the cooking control method is realized.
According to the electronic equipment provided by the embodiment of the invention, by executing the cooking control method, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual condition, such as the actual characteristic information of the user, the cooking equipment is controlled to cook according to the adjusted cooking curve, and the fire of the cooking equipment does not need to be manually adjusted, so that the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
Furthermore, an embodiment of the present invention further provides a computer-readable storage medium, on which a computer program is stored, which when executed by a processor implements the above-mentioned cooking control method.
According to the computer-readable storage medium of the embodiment of the invention, by executing the cooking control method, after the user selects the menu, the basic cooking curve in the menu can be correspondingly adjusted according to the actual situation, for example, the actual characteristic information of the user, and the cooking equipment is controlled to cook according to the adjusted cooking curve without manually adjusting the fire of the cooking equipment, so that the cooking effect of the user is greatly improved, the condition that the user is busy and disorderly in hands and feet can be effectively avoided, and the cooking experience of the user is greatly improved.
It should be understood that portions of the present invention may be implemented in hardware, software, firmware, or a combination thereof. In the above embodiments, various steps or methods may be implemented in software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented in hardware, as in another embodiment, any one or combination of the following techniques, which are known in the art, may be used: a discrete logic circuit having a logic gate circuit for implementing a logic function on a data signal, an application specific integrated circuit having an appropriate combinational logic gate circuit, a Programmable Gate Array (PGA), a Field Programmable Gate Array (FPGA), or the like.
In addition, in the description of the present invention, the terms "center", "longitudinal", "lateral", "length", "width", "thickness", "upper", "lower", "front", "rear", "left", "right", "vertical", "horizontal", "top", "bottom", "inner", "outer", "clockwise", "counterclockwise", "axial", "radial", "circumferential", etc. indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the device or element referred to must have a particular orientation, be constructed in a particular orientation, and be operated, and thus, should not be construed as limiting the present invention.
Furthermore, the terms "first", "second" and "first" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance or to implicitly indicate the number of technical features indicated. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "a plurality" means at least two, e.g., two, three, etc., unless specifically limited otherwise.
In the present invention, unless otherwise expressly stated or limited, the terms "mounted," "connected," "secured," and the like are to be construed broadly and can, for example, be fixedly connected, detachably connected, or integrally formed; can be mechanically or electrically connected; they may be directly connected or indirectly connected through intervening media, or they may be connected internally or in any other suitable relationship, unless expressly stated otherwise. The specific meanings of the above terms in the present invention can be understood by those skilled in the art according to specific situations.
In the present invention, unless otherwise expressly stated or limited, the first feature "on" or "under" the second feature may be directly contacting the first and second features or indirectly contacting the first and second features through an intermediate. Also, a first feature "on," "above," and "over" a second feature may be directly on or obliquely above the second feature, or simply mean that the first feature is at a higher level than the second feature. A first feature being "under," "below," and "beneath" a second feature may be directly under or obliquely under the first feature, or may simply mean that the first feature is at a lesser elevation than the second feature.
In the description of the specification, reference to the description of "one embodiment," "some embodiments," "an example," "a specific example," or "some examples" or the like means that a particular feature, structure, material, or characteristic described in connection with the embodiment or example is included in at least one embodiment or example of the invention. In this specification, the schematic representations of the terms used above are not necessarily intended to refer to the same embodiment or example. Furthermore, the particular features, structures, materials, or characteristics described may be combined in any suitable manner in any one or more embodiments or examples. Furthermore, various embodiments or examples and features of different embodiments or examples described in this specification can be combined and combined by one skilled in the art without contradiction.
Although embodiments of the present invention have been shown and described above, it is understood that the above embodiments are exemplary and should not be construed as limiting the present invention, and that variations, modifications, substitutions and alterations can be made to the above embodiments by those of ordinary skill in the art within the scope of the present invention.
Claims (9)
1. A cooking control method, comprising:
acquiring a menu selected by a user, wherein the menu comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information;
acquiring actual characteristic information of the user; and
identifying that the actual characteristic information is not matched with the basic characteristic information, adjusting the basic cooking curve according to the actual characteristic information, and cooking according to the adjusted basic cooking curve;
wherein the characteristic information comprises a type of the user and/or an age of the user;
the adjusted base cooking curve or the base cooking curve includes N stages, where N is a positive integer, and the cooking according to the adjusted base cooking curve or the base cooking curve includes:
acquiring the adjusted basic cooking curve or the required power of the basic cooking curve in the ith stage;
detecting the actual heating temperature of the cooking appliance in the ith stage, and generating actual power according to the actual heating temperature;
and adjusting the required power of the (i + 1) th stage according to the required power and the actual power.
2. The cooking control method of claim 1,
and identifying the matching of the actual characteristic information and the basic characteristic information, and cooking according to the basic cooking curve.
3. The cooking control method according to claim 1 or 2, further comprising:
acquiring the actual food material weight of the user for putting in food materials;
and adjusting the adjusted basic cooking curve or the heating power and/or cooking time of the basic cooking curve according to the actual food material weight.
4. The cooking control method according to claim 1 or 2, further comprising:
acquiring taste preference information of the user;
adjusting the base cooking profile after the adjustment or the heating power and/or the cooking time of the base cooking profile according to the taste preference information.
5. The cooking control method according to claim 4, wherein the taste preference information of the user is obtained through a history of operations of the user and/or taste preference information of a region where the user is located.
6. A cooking control device, comprising:
the system comprises a first acquisition module, a second acquisition module and a third acquisition module, wherein the first acquisition module is used for acquiring a menu selected by a user, and the menu comprises basic characteristic information of the user and a basic cooking curve corresponding to the basic characteristic information;
the second acquisition module is used for acquiring the actual characteristic information of the user;
the adjusting module is used for adjusting the basic cooking curve according to the actual characteristic information and cooking according to the adjusted basic cooking curve when the actual characteristic information is identified to be not matched with the basic characteristic information;
wherein the characteristic information comprises a type of the user and/or an age of the user;
the adjusted base cooking profile or the base cooking profile comprises N stages, where N is a positive integer, and the cooking according to the adjusted base cooking profile or the base cooking profile comprises:
acquiring the adjusted basic cooking curve or the required power of the basic cooking curve in the ith stage;
detecting the actual heating temperature of the cooking appliance in the i stage, and generating actual power according to the actual heating temperature;
and adjusting the required power of the (i + 1) th stage according to the required power and the actual power.
7. A cooking apparatus, characterized by comprising: the cooking control device of claim 6.
8. An electronic device, comprising: memory, processor and computer program stored on the memory and executable on the processor, the processor implementing the cooking control method according to any one of claims 1-5 when executing the program.
9. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out a cooking control method according to any one of claims 1 to 5.
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