CN113341852B

CN113341852B - Cooking time recommendation method, device and computer-readable storage medium

Info

Publication number: CN113341852B
Application number: CN202110894610.0A
Authority: CN
Inventors: 李柯颖
Original assignee: Shenzhen Small Technology Co ltd
Current assignee: Shenzhen Small Technology Co ltd
Priority date: 2021-08-05
Filing date: 2021-08-05
Publication date: 2021-10-29
Anticipated expiration: 2041-08-05
Also published as: CN113341852A

Abstract

The invention discloses a cooking time recommendation method, equipment and a computer readable storage medium, wherein the method comprises the following steps: if the cooking of the three cuisines is carried out simultaneously, obtaining a menu of each cuisine; acquiring cooking data of each cuisine based on the menu, wherein the cooking data comprises cooking temperatures and duration of each cooking temperature; allocating a cooking time period for each cuisine based on the cooking data and a preset cooking temperature threshold value so that the total cooking temperature of the cooking equipment is always lower than the preset cooking temperature threshold value in the cooking process; and generating a cooking schedule based on the cooking period of each cuisine and pushing the cooking schedule to the user. The method has the advantage of prolonging the service life of the cooking equipment.

Description

Cooking time recommendation method, device and computer-readable storage medium

Technical Field

The invention relates to the technical field of cooking time, in particular to a cooking time recommendation method, equipment and a computer-readable storage medium.

Background

The kitchen appliance refers to a food cooking or food processing electric appliance product specially used in a kitchen, and commonly comprises an electric cooker, an induction cooker, a microwave oven, an oven and the like.

The current kitchen appliances are generally independent products, so that a plurality of kitchen appliances are generally purchased at home of a user in order to meet the most basic cooking requirements, such as cooking, cooking soup and the like. This results in kitchen appliances occupying a large amount of kitchen space/living space of the user and a plurality of kitchen appliances being inconvenient to carry.

An exemplary technique provides a three-in-one cooking device, which has functions of cooking, cooking and cooking soup, so that the kitchen appliance can be conveniently carried while the kitchen space/living space of a user is saved. However, in the exemplary technology, when a user simultaneously uses the cooking apparatus to cook rice, cook soup and fry, the heat dissipation pressure of the cooking apparatus is large, which is not favorable for the service life of the cooking apparatus.

Disclosure of Invention

The embodiment of the application aims at reducing the heat dissipation pressure when cooking equipment carries out multi-cooking by providing a cooking time recommendation method and prolonging the service life of the cooking equipment.

In order to achieve the above object, an embodiment of the present application provides a cooking time recommendation method, including:

if the cooking of the three cuisines is carried out simultaneously, obtaining a menu of each cuisine;

acquiring cooking data of each cuisine based on the menu, wherein the cooking data comprises cooking temperatures and duration of each cooking temperature;

allocating a cooking time period for each cuisine based on the cooking data and a preset cooking temperature threshold value so that the total cooking temperature of the cooking equipment is always lower than the preset cooking temperature threshold value in the cooking process;

and generating a cooking schedule based on the cooking period of each cuisine and pushing the cooking schedule to the user.

In an embodiment, before allocating a cooking period for the at least two cuisine based on cooking data, the method further comprises:

and judging whether the cooking data of the three dishes meet preset conditions, if so, distributing cooking time periods for the three dishes.

In one embodiment, the determining whether the cooking data of the three cuisines meets the preset condition includes:

acquiring the preparation time of food materials of each cuisine;

setting a cooking sequence of the three cuisines based on a preset sequencing rule;

setting the cooking starting time of each cooking based on the cooking sequence and the food preparation time length;

establishing a cooking time axis based on the cooking starting time and the cooking data of each cooking;

based on culinary art time axis calculates cooking equipment's total culinary art temperature under each moment, if arbitrary total culinary art temperature is not less than predetermine culinary art temperature threshold value, then judge that the culinary art data of three cuisine satisfy the preset condition.

In an embodiment, the method further comprises:

and acquiring the expected cooking time input by the user to correct the cooking starting time of each cooking.

In an embodiment, before obtaining the food preparation duration of each food, determining whether the cooking data of the three foods meets the preset condition further includes:

acquiring the highest cooking temperature of each cuisine based on the cooking data;

summing the highest cooking temperatures of the three cuisines to obtain the highest total cooking temperature, and if the highest total cooking temperature is not less than the preset cooking temperature threshold, acquiring the food preparation time of each cuisine.

In one embodiment, allocating a cooking time period to each cuisine based on the cooking data and a preset cooking temperature threshold value, so that the total cooking temperature of the cooking device is always lower than the preset cooking temperature threshold value in the cooking process, includes:

calculating the total cooking time of each cooking based on the cooking data;

the cooking starting time of the cooking with the longest fixed total cooking time is delayed based on a preset delay rule until the total cooking temperature of the cooking appliance is always lower than a preset cooking temperature threshold value in the cooking process.

In an embodiment, fixing the cooking start time of the cuisine with the longest total cooking time, delaying the cooking start time of at least one of the other cuisines based on a preset delay rule until the total cooking temperature of the cooking appliance is always lower than a preset cooking temperature threshold in the cooking process includes:

dividing the cooking process of the cuisine into a plurality of cooking stages based on the cooking temperature and the duration of the cooking temperature;

determining a cooking time period when the total cooking temperature is not less than the preset cooking temperature threshold based on the cooking time axis;

respectively acquiring cooking stages with intersections with the cooking time periods in the three ingredients based on the cooking time axis, and marking the cooking stages as high-temperature cooking stages;

acquiring the ending time of the high-temperature cooking stage of the cuisine with the longest total cooking time based on the cooking time axis, and acquiring the starting time of the high-temperature cooking stages of other cuisines;

calculating a first time difference value between any one of the starting time and the ending time;

delaying the cooking starting time of the corresponding cooking based on the first time difference value;

updating the cooking time axis based on the cooking starting time of the cooking delayed by the first time difference value, and calculating the total cooking temperature of the cooking equipment at each time based on the updated cooking time axis;

if any total cooking temperature after delaying the first time difference value is smaller than the preset cooking temperature threshold value, allocating a cooking time period for each cooking based on the updated cooking time axis;

if any total cooking temperature is not less than the preset cooking temperature threshold value after the first time difference value is delayed, calculating a second time difference value between the other starting time and the ending time;

based on cooking the moment that the cooking that the second time difference postpones the back corresponds is started to the culinary art is started the moment and is updated based on the culinary art that has delayed two cuisines of first time difference and second time difference respectively the culinary art time axis to for every cooking distribution culinary art period based on the culinary art time axis after the renewal.

In an embodiment, the method further comprises:

and when the cooking starting moment of the delayed cooking is carried out, a preset time difference value is increased on the basis of the first time difference value and/or the second time difference value.

In order to achieve the above object, an embodiment of the present invention further provides a cooking time recommendation device, which includes a memory, a processor, and a cooking time recommendation program stored in the memory and executable on the processor, where the processor implements the cooking time recommendation method according to any one of the above items when executing the cooking time recommendation program.

To achieve the above object, an embodiment of the present application further provides a computer-readable storage medium, on which a cooking time recommendation program is stored, and the cooking time recommendation program, when executed by a processor, implements the cooking time recommendation method according to any one of the above items.

According to the cooking time recommendation method, the cooking data of each cooking are acquired, and the cooking data and the preset cooking temperature threshold are combined to distribute the cooking time period for each cooking, so that the cooking time table can be generated and pushed to a user. When the user carries out the culinary art of cooking according to moment and temperature on the culinary art timetable, alright guarantee culinary art process cooking equipment's total culinary art temperature is in lower level relatively all the time to can reduce cooking equipment's radiating pressure, prolong cooking equipment's life. It can be seen that the cooking time recommendation method has the advantage of prolonging the service life of the cooking equipment.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a block diagram of an embodiment of a cooking time recommendation apparatus according to the present invention;

FIG. 2 is a flowchart illustrating a cooking time recommendation method according to an embodiment of the present invention;

FIG. 3 is a flowchart illustrating a cooking time recommendation method according to another embodiment of the present invention;

FIG. 4 is a flowchart illustrating a cooking time recommendation method according to another embodiment of the present invention;

FIG. 5 is a flowchart illustrating a cooking time recommendation method according to another embodiment of the present invention;

fig. 6 is a flowchart illustrating a cooking time recommendation method according to another embodiment of the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

For a better understanding of the above technical solutions, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

It should be noted that 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 not listed in a claim. The word "a" or "an" preceding an element does not exclude the presence of a plurality of such elements. The invention may be implemented by means of hardware comprising several distinct elements, and by means of a suitably programmed computer. In the unit claims enumerating several means, several of these means may be embodied by one and the same item of hardware. The use of "first," "second," and "third," etc. do not denote any order, and such words are to be interpreted as names.

As shown in fig. 1, fig. 1 is a schematic structural diagram of a server 1 (also called cooking time recommendation device) in a hardware operating environment according to an embodiment of the present invention.

As shown in fig. 1, the server 1 includes: memory 11, processor 12, and network interface 13.

The memory 11 includes at least one type of readable storage medium, which includes a flash memory, a hard disk, a multimedia card, a card type memory (e.g., SD or DX memory, etc.), a magnetic memory, a magnetic disk, an optical disk, and the like. The memory 11 may in some embodiments be an internal storage unit of the server 1, for example a hard disk of the server 1. The memory 11 may also be an external storage device of the server 1 in other embodiments, such as a plug-in hard disk, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like, provided on the server 1.

Further, the memory 11 may also include an internal storage unit of the server 1 and also an external storage device. The memory 11 may be used not only to store application software installed in the server 1 and various kinds of data such as a code of the cooking time recommendation program 10, but also to temporarily store data that has been output or is to be output.

The processor 12 may be, in some embodiments, a Central Processing Unit (CPU), controller, microcontroller, microprocessor or other data Processing chip for executing program codes stored in the memory 11 or Processing data, such as executing the cooking time recommendation program 10.

The network interface 13 may optionally comprise a standard wired interface, a wireless interface (e.g. WI-FI interface), typically used for establishing a communication connection between the server 1 and other electronic devices.

The network may be the internet, a cloud network, a wireless fidelity (Wi-Fi) network, a Personal Area Network (PAN), a Local Area Network (LAN), and/or a Metropolitan Area Network (MAN). Various devices in the network environment may be configured to connect to the communication network according to various wired and wireless communication protocols. Examples of such wired and wireless communication protocols may include, but are not limited to, at least one of: transmission control protocol and internet protocol (TCP/IP), User Datagram Protocol (UDP), hypertext transfer protocol (HTTP), File Transfer Protocol (FTP), ZigBee, EDGE, IEEE 802.11, optical fidelity (Li-Fi), 802.16, IEEE 802.11s, IEEE 802.11g, multi-hop communications, wireless Access Points (APs), device-to-device communications, cellular communication protocol, and/or BlueTooth (BlueTooth) communication protocol, or a combination thereof.

Optionally, the server may further comprise a user interface, which may include a Display (Display), an input unit such as a Keyboard (Keyboard), and an optional user interface may also include a standard wired interface, a wireless interface. Alternatively, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, an OLED (Organic Light-Emitting Diode) touch device, or the like. The display, which may also be referred to as a display screen or display unit, is used for displaying information processed in the server 1 and for displaying a visualized user interface.

Fig. 1 only shows the server 1 with the components 11-13 and the cooking time recommendation program 10, and it will be understood by those skilled in the art that the structure shown in fig. 1 does not constitute a limitation of the server 1, and may comprise fewer or more components than shown, or a combination of certain components, or a different arrangement of components.

In the present embodiment, the processor 12 may be configured to call the cooking time recommendation program stored in the memory 11, and perform the following operations:

In one embodiment, the processor 12 may be configured to call the cooking time recommendation program stored in the memory 11 and perform the following operations:

acquiring the preparation time of food materials of each cuisine;

calculating the total cooking time of each cooking based on the cooking data;

Specifically, in the present embodiment, the cooking time recommendation device is a three-in-one cooking device, which has three functions of cooking, cooking soup and cooking at the same time.

Based on the hardware architecture of the cooking time recommendation device, the embodiment of the cooking time recommendation method is provided. The cooking time recommending method aims to reduce the heat dissipation pressure when the cooking equipment performs multi-cooking and prolong the service life of the cooking equipment.

Referring to fig. 2, fig. 2 is a diagram illustrating an embodiment of a cooking time recommendation method according to the present invention, the cooking time recommendation method includes the following steps:

and S10, if cooking of the three cuisines is carried out simultaneously, obtaining a menu of each cuisine.

The cooking for simultaneously performing three cuisine means that the cooking device simultaneously heats the three cuisine within a certain time period in the cooking process of the user, and the cooking is not limited to starting the cooking at the same time for the three cuisine.

Specifically, before the user cooks, the cooking device may send inquiry information to the user to inquire whether the user cooks three dishes at the same time, and if confirmation information fed back by the user based on the inquiry information is received, may send a prompt message to the user to obtain a recipe for each dish to be cooked by the user. Specifically, in conjunction with the cooking function of the triple-play cooking apparatus, as for the rice recipe, it is directly available from the cooking mode selected by the user. That is to say, the menu that trinity cooking equipment mainly needs to acquire is the menu that the user cooks soup and the menu of cooking, and the menu of this kind of deep pot soup and the menu of cooking can pass through the input module on the trinity cooking equipment at the user or with the corresponding menu name of trinity cooking equipment communication connection's intelligent terminal initiative input back, acquire the menu that is correlated with the menu name from internet or local, and then in order to acquire the menu of different cuisiness.

S20, obtaining cooking data of each cuisine based on the menu, wherein the cooking data comprises cooking temperatures and duration of each cooking temperature.

Specifically, after the recipe of each food is obtained, the cooking data of the corresponding food can be obtained based on the recipe, and the cooking data includes, but is not limited to, the type, component and adding order of the food, the cooking temperature and the duration (i.e., duration) of each cooking temperature, the type, component and adding order of the seasoning.

This wherein, based on this cooking temperature and the duration of each cooking temperature, the cooking process of the cuisine can be divided into a plurality of cooking phases. A daily round of cooking usually includes three cooking stages, hot oil, cooking, out of the pot, etc.

S30, distributing a cooking time period for each cooking based on the cooking data and the preset cooking temperature threshold value, so that the total cooking temperature of the cooking equipment is always lower than the preset cooking temperature threshold value in the cooking process.

Wherein the cooking period is a time period from the cooking start time to the cooking end time of each cuisine. Because the cooking data includes the cooking temperature of the corresponding cooking and the duration of the cooking temperature, after the cooking start time of the cooking is determined, the cooking end time of each cooking can be determined based on the cooking data, and then the specific cooking time period of each cooking can be determined.

The total cooking temperature refers to the total output temperature of the cooking device at a certain moment. For example, when the triple cooking apparatus simultaneously performs cooking of three cuisine of rice, soup and dish, if the cooking temperature of the rice is a, the cooking temperature of the soup is b and the cooking temperature of the dish is c at time T1, the total cooking temperature x = a + b + c of the cooking apparatus at time T1.

This preset cooking temperature threshold is preset temperature threshold, and when cooking equipment's total culinary art temperature was under this preset cooking temperature threshold, cooking equipment's total output temperature was lower relatively, and cooking equipment's radiating pressure is little to be favorable to prolonging cooking equipment's life.

Specifically, after the cooking data of each cuisine is obtained, the cooking temperature of each cooking stage of each cuisine in the cooking process can be determined, and the cooking time of the cooking temperature is long, so that the cooking time period of each cuisine can be distributed based on the cooking data and the preset cooking temperature threshold value, furthermore, even if the cooking equipment cooks three cuisines simultaneously, the total cooking temperature can be relatively low, so that the heat dissipation pressure of the cooking equipment can be reduced, and the service life of the cooking equipment can be prolonged.

And S40, generating a cooking schedule based on the cooking time interval of each cooking and pushing the cooking schedule to the user.

Specifically, the cooking time of each recipe and each cooking stage of each recipe are recorded in the cooking schedule. Cooking equipment accessible picture and text, characters, list, modes such as audio frequency are to this culinary art time table of user propelling movement, so, the user just can cook according to this culinary art time table when culinary art to can satisfy the user culinary art demand, prolong cooking equipment's life.

As shown in fig. 3, in an embodiment, before allocating a cooking time period to each cooking based on the cooking data and a preset cooking temperature threshold so that the total cooking temperature of the cooking device is always lower than the preset cooking temperature threshold during the cooking process, the cooking time recommendation method further includes:

s130, judging whether the cooking data of the three dishes meet preset conditions, and if so, distributing cooking time periods for the three dishes.

Specifically, before the distribution of the cooking time is performed, it may be determined whether or not to distribute the cooking time periods for the three dishes based on the cooking data of the dishes, so that the cooking time periods may be distributed for the three dishes when the preset condition is satisfied, and the cooking time periods may not be distributed when the preset condition is not satisfied. Therefore, the calculation amount and the calculation requirement of the cooking equipment can be effectively reduced, and free cooking of a user can be facilitated.

As shown in fig. 4, in an embodiment, the determining whether the cooking data of the three cuisines meets the preset condition includes:

s131, acquiring the preparation time of the food material of each food.

Here, the food preparation time period of the recipe is a time period required for preparing a food before cooking starts. For example, the length of time to wash the rice grains and prepare the cooking water before cooking; the length of time for processing spareribs and corns before cooking the corn spareribs soup; the time required for treating tomatoes and eggs before cooking tomato scrambled eggs.

By this length of food preparation time, the cooking time interval between each cooking can be determined.

Specifically, the food preparation time can be manually input by the user, or calculated by the cooking device according to the recipe of each cuisine.

And S132, setting the cooking sequence of the three cuisines based on a preset sequencing rule.

Specifically, the preset sorting rule is specifically a descending order based on the total cooking time of the cuisine to set the cooking order of the three cuisines in sequence. Or the cooking sequence of the three cuisines is set in sequence based on the fixed sequence of rice, soup and dish.

And S133, setting the cooking starting time of each cooking based on the cooking sequence and the food preparation time.

Specifically, after the food preparation time length and the cooking sequence of each food are determined, the cooking start time can be set for each food in sequence. Specifically, the time when the user starts cooking may be calculated based on the historical cooking data in the cooking apparatus, and the time when the user prepares to cook may be used as the cooking start time of the cooking of the cuisine with the first cooking order.

For example, if the user wants to cook rice, cook corn and pork chop soup and cook tomato and stir-fried eggs at the same time, the cooking sequence of the three cuisine can be set to cook rice, corn and pork chop soup and tomato and stir-fried eggs in sequence according to the total cooking time of the three cuisine. Based on the above cooking sequence, the cooking start time of cooking can be further set to be x, and if the food preparation time of the corn chop soup is t1 and the food preparation time of the tomato scrambled egg is t2, the cooking start time of the corn chop soup is x + t1 and the cooking start time of the tomato scrambled egg is x + t1+ t 2.

It is worth to say that, for cooking and cooking soup, after cooking, a certain heat preservation time can be set, and the heat preservation time can also be calculated into the total cooking time of the cooking.

And S134, establishing a cooking time axis based on the cooking starting time and the cooking data of each cooking.

Here, the cooking time axis refers to a time axis in units of time, and the cooking time period of each cooking can be mapped according to the cooking start time and the cooking end time of each cooking.

Specifically, since the total cooking time period of each cuisine can be obtained based on the cooking data of each cuisine, after the cooking start time of each cuisine is determined, the cooking end time of the cuisine can be determined according to the cooking data of the cuisine. Thus, the position and the time length of each cooking on the cooking time axis, namely the expected cooking period of each cooking can be determined through the cooking starting time and the cooking ending time. In addition, each cooking temperature and the corresponding duration of the cuisine are marked in the cooking time axis.

S135, based on the total cooking temperature of the cooking equipment at each moment is calculated by the cooking time axis, if any, the total cooking temperature is not less than the preset cooking temperature threshold value, and then the cooking data of three dishes are judged to meet the preset conditions.

Specifically, the cooking process of the cuisine can be divided into a plurality of cooking stages based on the cooking temperature and the duration of the cooking temperature, and the time zone of each cooking stage is acquired according to the cooking time axis. The time zone is the time interval from the beginning of the cooking phase to the end of the cooking phase. According to the time zone of the cooking stage, whether the cooking stages are intersected or not can be determined, wherein the intersection means that the time intervals of the two cooking stages have intersection, for example, if the time zone of the heat preservation stage of the rice is [11:20:00, 11:30:00] and the time zone of the heat preservation stage of the corn and sparerib soup is [11:15:00, 11:25:00], the heat preservation stage of the rice and the heat preservation stage of the corn and sparerib soup can be considered to be intersected. Then, during the time period [11:20:00, 11:25:00], the total cooking temperature of the cooking apparatus = cooking temperature of the rice warm-up phase + cooking temperature of the soup warm-up phase. And in the time period [11:25:00, 11:30:00], the total cooking temperature of the cooking device is the cooking temperature of the rice heat preservation stage.

In this way, alright calculate cooking equipment total culinary art temperature at each moment, and then, if there is arbitrary total culinary art temperature is higher than predetermine culinary art temperature threshold value, then can judge that the culinary art data of three cooking satisfy the preset condition, and then for three cooking allocation culinary art time.

It can be understood that, through above-mentioned technical scheme, combine the edible material preparation duration of every cooking when setting up the culinary art start time of every cooking for expected culinary art start time is more close with the actual culinary art start time of user, and the culinary art timetable that obtains is also more close with the actual cooking flow of user. So, can improve the accuracy of whether the culinary art data to three cooking satisfies preset condition and judges.

In an embodiment, the cooking time recommendation method further includes:

Here, the expected cooking time is a time at which the user expects to cook.

Specifically, if the user expects to be at 12:00 and the cooking start time of the first cooked rice is set to 11:00 in the cooking time axis, the cooking start time of the rice should be corrected to 12:00, i.e., delayed by one hour. Meanwhile, the cooking starting time of the soup and the cooking should be correspondingly delayed by one hour so as to ensure the cooking time interval among the rice, the soup and the cooking. Set up like this, can more laminate user's actual cooking time, and then help promoting user experience.

As shown in fig. 5, in an embodiment, before obtaining the food preparation time length of each food, determining whether the cooking data of the three foods meets the preset condition further includes:

and S210, acquiring the highest cooking temperature of each cuisine based on the cooking data.

Specifically speaking, because each culinary art temperature among the cooking process has been contained in the culinary art data, so can compare two adjacent culinary art temperature's size in proper order according to the culinary art flow of cooking, and then in order to obtain the highest culinary art temperature of corresponding cooking.

S220, summing the highest cooking temperatures of the three cuisines to obtain the highest total cooking temperature, and if the highest total cooking temperature is not less than the preset cooking temperature threshold, acquiring the food preparation time length of each cuisine.

Specifically, after the three maximum cooking temperatures of the cuisine are obtained, the three maximum cooking temperatures may be summed to obtain a maximum total cooking temperature, and the maximum total cooking temperature may be compared to a preset cooking temperature threshold. If the maximum total cooking temperature is greater than or equal to the preset cooking temperature threshold, it is indicated that the cooking temperature of the cooking equipment may be higher than the preset cooking threshold in the cooking process, and at this time, the food preparation time of each cuisine can be obtained, so that more accurate judgment can be made through the subsequent process. And if this highest total cooking temperature is less than this preset culinary art temperature threshold, then show that the culinary art temperature of cooking equipment will be less than preset culinary art threshold all the time in the culinary art process to need not to allocate culinary art duration for three cuisine.

It can be understood that before for three cooking allocation culinary art duration, through the size of the highest total culinary art temperature of comparison and preset culinary art temperature to whether preliminary judgement need be for three cooking allocation culinary art period, so, be favorable to reducing cooking equipment's calculation volume, with the requirement of reduction to cooking equipment's calculation hardware.

As shown in fig. 6, in an embodiment, allocating a cooking time period to each cuisine based on the cooking data and a preset cooking temperature threshold so that the total cooking temperature of the cooking device is always lower than the preset cooking temperature threshold during the cooking process includes:

s310, calculating the total cooking time of each cuisine based on the cooking data;

and S320, fixing the cooking starting time of the cooking with the longest total cooking time, delaying the cooking starting time of at least one of other cooking based on a preset delay rule until the total cooking temperature of the cooking appliance is always lower than a preset cooking temperature threshold value in the cooking process.

The cooking start time of the cooking with the longest total cooking time is fixed, and the cooking start time of the cooking with the longest total cooking time is unchanged when the cooking start time of each cooking is adjusted. For example, if the three cuisine cooked at the same time are "rice", "corn chop soup" and "tomato scrambled egg", respectively, if the cooking time of the rice is longest, the cooking start time of the rice is fixed when the cooking start time is adjusted, and the cooking start time of the corn chop soup and/or the tomato scrambled egg is delayed until the total cooking temperature of the cooking appliance is always lower than the preset cooking temperature threshold value during the cooking process.

It can be understood that the cooking that duration is the longest is the benchmark to use the culinary art of cooking time, and the culinary art of other cooking of postponing is the mode in order to satisfy this preset culinary art temperature threshold for the cooking period of other cooking after the delay can overlap as far as possible with the cooking period of the cooking duration that is the longest, and then helps shortening the required total cooking duration of three cooking, thereby is favorable to practicing thrift user's culinary art time.

s321, dividing the cooking process of cooking into a plurality of cooking stages based on the cooking temperature and the duration of the cooking temperature.

And S322, determining a cooking time period when the total cooking temperature is not less than the preset cooking temperature threshold value based on the cooking time axis.

For example, if the time zones of the boiling stage of the rice are [11:00:00, 11:05:00], the time zones of the boiling stage of the corn chop soup are [10:58:00, 11:03:00], the time zones of the quick frying stage of the tomato scrambled eggs are [11:00:00, 11:03:00], and if the total cooking temperature of the cooking device is greater than the preset cooking temperature threshold value in the time interval in which the three are intersected with each other, the interval of the cooking time period is [11:00:00, 11:03:00 ].

And S323, respectively acquiring the cooking stages in the three ingredients, which intersect with the cooking time periods, based on the cooking time axis, and marking the cooking stages as high-temperature cooking stages.

And S324, acquiring the ending time of the high-temperature cooking stage of the cooking with the longest total cooking time based on the cooking time axis, and acquiring the starting time of the high-temperature cooking stage of other cooking.

Here, since the cooking start time of the cuisine having the longest total cooking time is fixed in the process of allocating the cooking period of each cuisine, it is necessary to acquire the end time of the high-temperature cooking stage of the cuisine having the longest total cooking time and acquire the start time of the high-temperature cooking stage of the other cuisine. The other cuisine refers to two cuisines except the longest total cooking time in the three cuisines.

And S325, calculating a first time difference value between any one starting time and any one ending time.

And S326, delaying the corresponding cooking starting time based on the first time difference value.

And S327, updating the cooking time axis based on the cooking starting time of the cooking delayed by the first time difference value, and calculating the total cooking temperature of the cooking equipment at each time based on the updated cooking time axis.

And S328, if any total cooking temperature after delaying the first time difference value is less than the preset cooking temperature threshold value, allocating a cooking time period for each cooking based on the updated cooking time axis.

And S329, if any total cooking temperature is not less than the preset cooking temperature threshold value after the first time difference value is delayed, calculating a second time difference value between the other starting time and the ending time.

S330, based on cooking starting time that the cooking that the second time difference postpones corresponds to the cooking starting time of two cuisines based on first time difference and second time difference have delayed respectively updates the cooking time axis, and for every cuisine distribution culinary art period based on the cooking time axis after the update.

Based on the technical scheme, by way of example, assuming that the time zones of the boiling stage of the rice are [11:00:00, 11:05:00], the time zones of the boiling stage of the corn chop soup are [10:58:00, 11:03:00], the time zones of the quick frying stage of the tomato fried eggs are [11:00:00, 11:03:00], if the rice is the cuisine with the longest cooking duration, and the cooking starting time of the corn chop soup is adjusted after the time delay for the first time. Then, a first time difference value = (11: 05:00-10:58: 00) =7 minutes) may be determined based on the respective time zones, so that at the first delay, the cooking start time of the rib corn soup is delayed by 7 minutes, and the entire cooking period of the rib corn soup in the cooking time axis is delayed by 7 minutes. The total cooking temperature of the cooking equipment at each moment is calculated based on the updated cooking time axis, and at the moment, if each total cooking temperature is smaller than a preset cooking temperature threshold, the cooking time period can be allocated to three cuisines based on the updated cooking time axis. On the contrary, if any total cooking temperature is higher than the cooking temperature threshold value, a second time difference value between the tomato fried eggs and the rice is calculated, wherein the second time difference value = (11: 05:00-11:00: 00) =5 minutes, so that the cooking starting time of the tomato fried eggs is delayed by 5 minutes at the second delay time. Since cooking of the cuisine is almost rarely performed with two periods of high temperature to be separated, after the second delay, it can basically be considered that the respective total cooking temperature of the cooking device is always lower than the preset cooking temperature threshold. Therefore, on the basis of delaying the whole cooking time period of the corn and pork chop soup by 7 minutes, the whole cooking time period of the tomato scrambled eggs is further delayed by 5 minutes to obtain the latest cooking time axis, and the cooking time period is allocated to each cooking on the basis of the latest cooking time axis.

It can be understood that according to the scheme, an appropriate cooking time period can be allocated to each cooking.

In an embodiment, the cooking time recommendation method further includes, when cooking start time of delayed cooking is reached, increasing a preset time difference value based on the first time difference value and/or the second time difference value.

That is, one of the other two materials is delayed based on the sum of the first time difference and the preset time difference, or the other of the other two materials is delayed based on the sum of the second time difference and the preset time difference.

It can be understood that the arrangement is such that there is a time interval between the delayed high temperature cooking stage and the fixed height cooking stage, so that there is a certain time interval between the two high temperature cooking stages of the cooking apparatus, which is beneficial to reducing the heat dissipation pressure of the cooking apparatus.

In addition, the embodiment of the present invention further provides a computer-readable storage medium, which may be any one of or any combination of a hard disk, a multimedia card, an SD card, a flash memory card, an SMC, a Read Only Memory (ROM), an Erasable Programmable Read Only Memory (EPROM), a portable compact disc read only memory (CD-ROM), a USB memory, and the like. The computer-readable storage medium includes a cooking time recommendation program 10, and the specific implementation of the computer-readable storage medium of the present invention is substantially the same as the specific implementation of the cooking time recommendation method and the server 1, and is not described herein again.

As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.

The present invention is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the invention. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims

1. A cooking time recommendation method, comprising:

judging whether the cooking data of the three dishes meet preset conditions or not;

if yes, acquiring cooking data of each cooking based on the menu, wherein the cooking data comprises cooking temperatures and duration of each cooking temperature;

generating a cooking schedule based on the cooking time period of each cuisine and pushing the cooking schedule to a user; wherein the content of the first and second substances,

judge whether the culinary art data of three cooking satisfy preset condition, include:

acquiring the preparation time of food materials of each cuisine;

calculating the total cooking temperature of the cooking equipment at each moment based on the cooking time axis, and if any total cooking temperature is not less than the preset cooking temperature threshold, judging that the cooking data of the three dishes meet preset conditions;

based on culinary art data and predetermined culinary art temperature threshold value are every cooking allocation culinary art period, include:

calculating the total cooking time of each cooking based on the cooking data;

2. The cooking time recommendation method of claim 1, further comprising:

3. The cooking time recommendation method of claim 1, wherein before obtaining the food preparation time length of each cuisine, determining whether the cooking data of three cuisines meets the preset condition further comprises:

4. The cooking time recommendation method according to claim 1, wherein fixing the cooking start time of the cuisine with the longest total cooking time, delaying the cooking start time of at least one of the other cuisines based on a preset delay rule until the total cooking temperature of the cooking appliance is always lower than a preset cooking temperature threshold during cooking comprises:

5. The cooking time recommendation method of claim 4, further comprising:

6. A cooking time recommendation device comprising a memory, a processor and a cooking time recommendation program stored on the memory and executable on the processor, the processor implementing the cooking time recommendation method of any one of claims 1-5 when executing the cooking time recommendation program.

7. A computer-readable storage medium, wherein a cooking time recommendation program is stored thereon, which when executed by a processor implements the cooking time recommendation method of any one of claims 1-5.