CN113741679A - Blanking method and device, storage medium and computing equipment - Google Patents
Blanking method and device, storage medium and computing equipment Download PDFInfo
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- CN113741679A CN113741679A CN202010459113.3A CN202010459113A CN113741679A CN 113741679 A CN113741679 A CN 113741679A CN 202010459113 A CN202010459113 A CN 202010459113A CN 113741679 A CN113741679 A CN 113741679A
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- 238000000034 method Methods 0.000 title claims abstract description 63
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 339
- 238000010411 cooking Methods 0.000 claims abstract description 93
- 238000007599 discharging Methods 0.000 claims abstract description 22
- 239000004278 EU approved seasoning Substances 0.000 claims description 20
- 238000004590 computer program Methods 0.000 claims description 10
- 238000012790 confirmation Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 abstract description 26
- 238000013473 artificial intelligence Methods 0.000 abstract description 4
- 150000003839 salts Chemical class 0.000 description 22
- 239000008157 edible vegetable oil Substances 0.000 description 11
- 235000019640 taste Nutrition 0.000 description 8
- 235000013409 condiments Nutrition 0.000 description 5
- 238000010586 diagram Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000004891 communication Methods 0.000 description 2
- 230000003247 decreasing effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000002045 lasting effect Effects 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
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- G—PHYSICS
- G06—COMPUTING; CALCULATING OR COUNTING
- G06F—ELECTRIC DIGITAL DATA PROCESSING
- G06F3/00—Input arrangements for transferring data to be processed into a form capable of being handled by the computer; Output arrangements for transferring data from processing unit to output unit, e.g. interface arrangements
- G06F3/01—Input arrangements or combined input and output arrangements for interaction between user and computer
- G06F3/017—Gesture based interaction, e.g. based on a set of recognized hand gestures
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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
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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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
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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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- 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
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- General Engineering & Computer Science (AREA)
- Theoretical Computer Science (AREA)
- Manufacturing & Machinery (AREA)
- Human Computer Interaction (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- User Interface Of Digital Computer (AREA)
Abstract
The invention provides a blanking method, a blanking device, a storage medium and computing equipment, wherein the method comprises the following steps: recognizing gesture information of a user; acquiring seasoning information corresponding to the recognized gesture information; and executing blanking operation according to the obtained seasoning information. When a user needs to cook certain seasoning, the corresponding seasoning can be conveniently discharged through one gesture, the user can discharge without directly contacting a discharging control panel, the discharging process is more sanitary and convenient, and the comfort level of the user in the cooking discharging process is effectively improved. Furthermore, the seasoning is controlled through the gestures of the user, so that the blanking process is more intelligent, and the artificial intelligence experience of the user in the cooking blanking process is effectively improved.
Description
Technical Field
The invention relates to the technical field of intelligent kitchen utensils, in particular to a blanking method, a blanking device, a storage medium and computing equipment.
Background
In the realization of automatic blanking of a household kitchen, a user needs to touch a specific control system to realize automatic blanking when needing to blank certain seasoning. When the user often sticks water, oil, powder or other unclean objects on the hands of the user during cooking in a kitchen, the user touches a specific control system to perform blanking, so that the kitchen is not sanitary, and stains are easily left on the control system. Therefore, how to realize automatic blanking without directly touching a blanking control system by a user hand when a certain seasoning needs to be frequently blanked is a technical problem which needs to be solved at present.
Disclosure of Invention
In view of the above problems, the present invention is provided to provide a blanking method, an apparatus, a storage medium, and a computing device, which overcome or at least partially solve the above problems, so as to enable a blanking process to be more sanitary and convenient, effectively improve comfort of a user in a cooking blanking process, enable the blanking process to be more intelligent, and effectively improve artificial intelligence experience of the user in the cooking blanking process.
According to an aspect of the embodiments of the present invention, there is provided a blanking method, including:
recognizing gesture information of a user;
acquiring seasoning information corresponding to the recognized gesture information;
and executing blanking operation according to the obtained seasoning information.
Optionally, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and acquiring the seasoning information corresponding to the recognized gesture information includes:
and searching for the seasoning type associated with the gesture information and the seasoning amount corresponding to the seasoning type based on the gesture information.
Optionally, the seasoning information includes blanking adjustment information, and acquiring the seasoning information corresponding to the recognized gesture information includes: searching blanking adjustment information associated with the gesture information based on the gesture information;
and executing blanking operation according to the obtained seasoning information, wherein the blanking operation comprises the following steps: adjusting the seasoning amount of the to-be-executed discharging operation according to the discharging adjustment information, and executing the discharging operation based on the adjusted seasoning amount; or according to the blanking adjustment information, carrying out blanking cancellation operation on the amount of the seasonings to be subjected to blanking operation.
Optionally, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and acquiring the seasoning information corresponding to the recognized gesture information includes:
determining the seasoning type and/or the seasoning amount corresponding to the seasoning type based on the duration and/or the number of times of the gesture corresponding to the gesture information.
Optionally, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the blanking operation is performed according to the acquired seasoning information, further including:
recommending the historical repetition times corresponding to the gesture information to a user;
and if a confirmation instruction of the user on the recommended historical repetition times is received, executing the blanking operation according to the seasoning type and the corresponding seasoning amount corresponding to the historical repetition times.
Optionally, before recognizing the gesture information of the user, the method further includes:
judging the current cooking state of the associated cooking equipment;
and when the cooking equipment is in a cooking state, recognizing gesture information of a user.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount,
acquiring the seasoning information corresponding to the recognized gesture information includes: judging whether the gesture information corresponds to a plurality of different gestures, acquiring a current cooking menu of the cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu; extracting gesture information associated with the type of the seasoning to be used from the gesture information, and acquiring the amount of the seasoning corresponding to the type of the seasoning associated with the extracted gesture information;
the blanking operation executed according to the obtained seasoning information comprises the following steps: and executing blanking operation according to the seasoning amount corresponding to the seasoning type associated with the extracted gesture information.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount,
before acquiring the seasoning information corresponding to the recognized gesture information, the method further comprises the following steps: acquiring identification information of a user;
acquiring the seasoning information corresponding to the recognized gesture information includes: and searching for the seasoning type and the corresponding seasoning amount associated with the gesture information matched with the identification information based on the gesture information and the identification information.
Optionally, before recognizing the gesture information of the user, the method further includes:
acquiring a current cooking menu of the associated cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu;
searching gesture information of a user related to the type of seasoning to be used by the current cooking menu, and displaying a gesture corresponding to the gesture information on a display screen of the cooking equipment in a graphic mode.
According to another aspect of the embodiments of the present invention, there is also provided a blanking device, including:
the recognition module is suitable for recognizing gesture information of a user;
the acquisition module is suitable for acquiring seasoning information corresponding to the recognized gesture information;
and the blanking module is suitable for executing blanking operation according to the obtained seasoning information.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount, and the obtaining module is further adapted to:
and searching for the seasoning type associated with the gesture information and the seasoning amount corresponding to the seasoning type based on the gesture information.
Optionally, the seasoning information includes blanking adjustment information, and the obtaining module is further adapted to: searching blanking adjustment information associated with the gesture information based on the gesture information;
the blanking module is further adapted to: adjusting the seasoning amount of the to-be-executed discharging operation according to the discharging adjustment information, and executing the discharging operation based on the adjusted seasoning amount; or according to the blanking adjustment information, carrying out blanking cancellation operation on the amount of the seasonings to be subjected to blanking operation.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount, and the obtaining module is further adapted to:
determining the seasoning type and/or the seasoning amount corresponding to the seasoning type based on the duration and/or the number of times of the gesture corresponding to the gesture information.
Optionally, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, the blanking module is further adapted to:
recommending the historical repetition times corresponding to the gesture information to a user;
and if a confirmation instruction of the user on the recommended historical repetition times is received, executing the blanking operation according to the seasoning type and the corresponding seasoning amount corresponding to the historical repetition times.
Optionally, the apparatus further includes a determining module:
the judging module is suitable for judging the current cooking state of the associated cooking equipment;
the identification module is also suitable for identifying gesture information of a user when the cooking equipment is in a cooking state.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount, and the obtaining module is further adapted to: judging whether the gesture information corresponds to a plurality of different gestures, acquiring a current cooking menu of the cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu; extracting gesture information associated with the type of the seasoning to be used from the gesture information, and acquiring the amount of the seasoning corresponding to the type of the seasoning associated with the extracted gesture information;
the blanking module is further adapted to: and executing blanking operation according to the seasoning amount corresponding to the seasoning type associated with the extracted gesture information.
Optionally, the seasoning information includes a seasoning type and a corresponding seasoning amount, and the obtaining module is further adapted to: acquiring identification information of a user;
acquiring the seasoning information corresponding to the recognized gesture information includes: and searching for the seasoning type and the corresponding seasoning amount associated with the gesture information matched with the identification information based on the gesture information and the identification information.
Optionally, the apparatus further comprises:
the analysis module is suitable for acquiring a current cooking menu of the associated cooking equipment and analyzing the type of seasonings to be used by the current cooking menu;
the display module is suitable for searching the gesture information of the user related to the type of the seasoning to be used in the current cooking menu, and the gesture corresponding to the gesture information is displayed on the display screen of the cooking equipment in a graphic mode.
According to still another aspect of the embodiments of the present invention, there is also provided a computer storage medium storing computer program code, which, when run on a computing device, causes the computing device to execute the blanking method according to any of the above embodiments.
According to still another aspect of the embodiments of the present invention, there is also provided a computing device including: a processor; a memory storing computer program code; the computer program code, when executed by the processor, causes the computing device to perform the blanking method of any of the embodiments above.
According to the embodiment of the invention, after the gesture information of the user is recognized, the seasoning information corresponding to the recognized gesture information is acquired, and then the blanking operation is executed according to the acquired seasoning information. From this, when the user need get off certain condiment, through the unloading of a gesture alright convenient realization to corresponding condiment, the user need not direct contact unloading control panel and can realize the unloading to make the unloading process more sanitary and convenient, effectively improved the comfort level that the user cooks the unloading process. Furthermore, the seasoning is controlled through the gestures of the user, so that the blanking process is more intelligent, and the artificial intelligence experience of the user in the cooking blanking process is effectively improved.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. In the drawings:
fig. 1 shows a schematic flow diagram of a blanking method according to an embodiment of the invention;
fig. 2 shows a schematic flow diagram of a blanking method according to another embodiment of the invention;
FIG. 3 is a schematic structural diagram of a blanking device according to an embodiment of the invention;
FIG. 4 is a schematic structural view of a blanking device according to another embodiment of the present invention;
fig. 5 shows a schematic structural view of a blanking device according to a further embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can 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 invention to those skilled in the art.
In order to solve the above technical problem, an embodiment of the present invention provides a blanking method, and fig. 1 shows a schematic flow chart of the blanking method according to an embodiment of the present invention, and referring to fig. 1, the blanking method includes steps S102 to S106.
Step S102, recognizing gesture information of a user.
The blanking method provided by the embodiment of the invention can be applied to the blanking device, and the gesture recognition device is arranged on the blanking device, so that the gesture information of a user can be recognized after the user makes an appointed gesture to the gesture recognition device.
In an embodiment of the present invention, the gesture information of the user may be gesture information of one hand, for example, a "fist making" gesture, a "left sliding" gesture, and the like of one hand. The gesture information of the user may also be gesture information of a certain gesture performed by combining two hands, for example, a "clapping" gesture, a "cross-fingers" gesture, and the like of the two hands, which is not particularly limited in this embodiment of the present invention.
And step S104, acquiring the seasoning information corresponding to the recognized gesture information.
In the embodiment of the present invention, the seasoning information may include a type of seasoning, a seasoning amount, and blanking adjustment information, which is not specifically limited in the embodiment of the present invention.
And S106, executing blanking operation according to the obtained seasoning information.
According to the embodiment of the invention, after the gesture information of the user is recognized, the seasoning information corresponding to the recognized gesture information is acquired, and then the blanking operation is executed according to the acquired seasoning information. From this, when the user need get off certain condiment, through the unloading of a gesture alright convenient realization to corresponding condiment, the user need not direct contact unloading control panel and can realize the unloading to make the unloading process more sanitary and convenient, effectively improved the comfort level that the user cooks the unloading process. Furthermore, the seasoning is controlled through the gestures of the user, so that the blanking process is more intelligent, and the artificial intelligence experience of the user in the cooking blanking process is effectively improved.
Referring to the step S104, in an embodiment of the present invention, a gesture of the user may be entered in the feeding device in advance, and a related seasoning type and a corresponding seasoning amount are set for gesture information corresponding to the entered gesture for saving. After the gesture information of the user is recognized, the seasoning type associated with the gesture information and the seasoning amount corresponding to the seasoning type can be searched from the stored association relation. For example, the gesture entered by the user is a "fist making" gesture, and the type of seasoning set for the "fist making" gesture is "salt", and the amount of seasoning is "5 g". Therefore, after the 'fist making' gesture of the user is recognized, the seasoning information acquired according to the gesture information of the 'fist making' gesture is 'salt 5 g'.
Therefore, the seasoning type and the corresponding seasoning amount associated with the gesture information can be conveniently obtained according to the gesture information, and a user does not need to select the seasoning amount again, so that the blanking time is saved, and the intelligent experience of blanking control of the user is improved.
In this embodiment, the type of seasoning and the corresponding amount of seasoning associated with the gesture information may be set by a user who enters the gesture in a customized manner, or may be obtained by analyzing according to the material usage habit of the user. The material using habits of the user can be obtained by analyzing according to the historical blanking record of the user, the taste information of the user, the health information of the user and the like. For example, if the taste information of the user is salty, the amount of the seasoning corresponding to the seasoning salt is too large, and if the health information of the user is high blood pressure and needs less salt, the amount of the seasoning corresponding to the seasoning salt is too small. Therefore, the seasoning amount of the subsequent blanking can better meet the actual material consumption requirement of a user.
In order to facilitate users to adjust the seasoning information according to some special requirements, the embodiment of the invention can also relate the blanking adjustment information with the gesture information. In executing step S104, the blanking adjustment information associated with the gesture information may be searched based on the gesture information. In this embodiment, the blanking adjustment information may include adjustment information of the seasoning amount, such as adjustment information for increasing and decreasing the seasoning amount. Further, in step S106, the seasoning amount to be subjected to the discharging operation may be adjusted according to the discharging adjustment information, so that the discharging operation is performed based on the adjusted seasoning amount. If the adjustment information of the seasoning amount is to reduce the seasoning amount to zero, then, in step S106, a blanking cancellation operation may be performed on the seasoning amount to be subjected to the blanking operation according to the blanking adjustment information.
Of course, in the embodiment of the invention, the blanking cancellation operation can be directly performed on the seasoning amount to be subjected to the blanking operation according to the specific gesture. For example, the gesture of "waving a hand far away" is preset as a gesture of canceling any seasoning, and when the gesture information of "waving a hand far away" is recognized, the blanking canceling operation can be directly performed on the amount of seasoning to be subjected to the blanking operation.
In the embodiment of the invention, if the seasoning information acquired according to the recognized gesture information is the blanking adjustment information, the user selects the type and amount of the seasoning through gesture actions or other blanking triggering actions before the blanking adjustment information. After the obtained seasoning information is the discharging adjustment information, the seasoning amount of the selected seasoning type can be adjusted according to the adjustment information. For example, the user pre-defines a "up-slide" gesture and a "down-slide" gesture to correspond to an increase adjustment and a decrease adjustment, respectively, of the amount of seasoning. If the amount of the selected seasoning is 5g of salt, the amount of salt can be increased on the basis of 5g of salt when the upward-sliding gesture of the user is recognized, and the amount of salt can be decreased on the basis of 5g of salt when the downward-sliding gesture of the user is recognized.
In this embodiment, how much the amount of salt is adjusted can also be determined according to the duration of the gesture. If the user's "up-slide" gesture continues all the time, an increase in the amount of salt may be continuously performed on 5g of salt for the duration of the "up-slide" gesture. If the user's "glide" gesture continues, a reduction in the amount of salt may continue for 5g of salt for the duration of the "glide" gesture.
Therefore, after the user selects the seasoning type and the seasoning amount through gesture actions or other blanking triggering actions, if special conditions (the taste of a guest coming from the current family is weak) need to properly adjust the seasoning amount, the seasoning amount can be properly adjusted through gestures corresponding to blanking adjustment information, so that the actual blanking requirements of the user are fully met, and the blanking process of the seasoning by the user is more flexible and convenient.
In an embodiment of the present invention, the seasoning information includes a seasoning type and a corresponding seasoning amount, and when step S104 is executed, the seasoning type and/or the seasoning amount corresponding to the seasoning type may be further determined based on the duration and/or the number of times of the gesture corresponding to the gesture information.
In an embodiment of the present invention, if the seasoning type is determined based on the duration of the gesture corresponding to the gesture information, a corresponding gesture is input in the feeding device in advance, and different durations and seasoning types corresponding to different durations are set for the gesture information corresponding to the gesture. For example, a duration of 2s is set for the gesture "left slide", the corresponding seasoning type is "edible oil", a duration of 4s is set for the gesture "left slide", and the corresponding seasoning type is "salt". If the gesture information is recognized to be the 'left-sliding' gesture lasting for 2s, the obtained seasoning type is 'edible oil', and if the gesture information is recognized to be the 'left-sliding' gesture lasting for 4s, the obtained seasoning type is 'salt'. Thus, when the same gesture of the user is recognized but the gesture duration is different, the types of the acquired seasonings may also be different.
In another embodiment of the present invention, if the seasoning amount of the seasoning type is determined based on the duration time of the gesture corresponding to the gesture information, a corresponding gesture is previously entered in the discharging device, and the related seasoning type is set for the gesture information corresponding to the gesture. For example, the associated seasoning type is set as "edible oil" for the gesture "left slide", and after the gesture information of the "left slide" gesture is recognized, the associated seasoning "edible oil" is acquired, and the seasoning amount of the "edible oil" is continuously acquired during the duration of the "left slide" gesture, and the "edible oil" is continuously blanked.
In the embodiment of the invention, if the seasoning type is determined based on the times of the gesture corresponding to the gesture information, the corresponding gesture is input in the feeding device in advance, and different times and the seasoning types corresponding to the different times are set for the gesture information corresponding to the gesture. For example, the number of times is set for gesture "left slide" to be two, the corresponding seasoning type is "chicken essence", the number of times is set for gesture "left slide" to be three, and the corresponding seasoning type is "monosodium glutamate". If the gesture information is recognized to be a 'left-sliding' gesture, executing twice, and obtaining the type of the obtained seasoning as 'chicken essence'. If the gesture information is recognized to be 'left-sliding' gesture execution three times, the obtained seasoning type is 'monosodium glutamate'. Thus, when the same gesture of the user is recognized but the execution times are different, the types of the acquired seasonings may be different.
In the embodiment of the invention, if the seasoning amount of the seasoning type is determined based on the number of times of the gesture corresponding to the gesture information, the corresponding gesture is also input into the discharging device in advance, and the related seasoning type and the seasoning amount of one gesture are set for the gesture information corresponding to the gesture. For example, the type of the associated flavoring is set as "edible oil" for the gesture "left slide", after the gesture information of the gesture "left slide" is recognized, the fact that the gesture "left slide" has three times is analyzed, then after the associated flavoring is the "edible oil", the flavoring amount of three parts of the "edible oil" is obtained, and three times of blanking are performed on the "edible oil".
In the embodiment of the invention, the duration and the number of the gestures can be combined together to determine the seasoning amount of the seasoning type. For example, the seasoning amount of the edible oil is obtained by combining the gesture 'left-sliding' duration and the occurrence number in the recognized gesture information, and the corresponding blanking operation is executed.
According to the embodiment of the invention, the seasoning amount of the seasoning type is determined through the duration and/or times of the gesture, so that a user can flexibly control the seasoning amount of any seasoning type, different requirements of the user on the seasoning amount in the process of cooking different dishes or in the process of cooking dishes for eaters with different taste requirements are met, and the cooking and blanking experience of the user is improved.
In an embodiment of the present invention, if the user performs the gesture a twice, the seasoning type corresponding to the gesture a is blanked twice, but actually, the user does not want to blank twice, and the gesture a for the second time is a wrong operation, which may affect the taste of the dish cooked last. In order to avoid similar user misoperation, different blanking modes can be set in the embodiment of the invention.
For example, in the mode of controlling the amount of seasoning by the number of gestures, if the user performs the same gesture for a plurality of times, the amount of seasoning of the corresponding seasoning type may be determined according to the number of gestures. For another example, in the gesture duration time control seasoning amount mode, if a certain gesture of the user continues for 3s, the seasoning type can be continuously blanked within the gesture duration time. If under ordinary unloading mode, even the user has carried out many times to same gesture, can not carry out unloading many times, perhaps the user has lasted a period to a certain gesture, can not carry out the unloading to corresponding condiment kind always in the gesture duration yet. Therefore, the misoperation of a user in the blanking process can be effectively avoided by setting different blanking modes, and the blanking accuracy of the user is improved.
In an embodiment of the present invention, after the seasoning information corresponding to the gesture information is obtained, the historical repetition times corresponding to the gesture information may be recommended to the user, so that the user determines whether to adopt the seasoning information. The seasoning information in this embodiment includes the type of seasoning and the corresponding amount of seasoning. Specifically, when step S106 is executed, the historical repetition times corresponding to the gesture information are recommended to the user, and if a confirmation instruction of the user for the recommended historical repetition times is received, the blanking operation is executed according to the type of the seasonings corresponding to the historical repetition times and the corresponding amount of the seasonings.
The historical repeating times can be obtained by analyzing the historical blanking records of the user, the historical repeating times of different gestures of the user are analyzed and recorded through the historical blanking records of the user, and then the historical repeating times of the corresponding gestures can be directly obtained after gesture information of the user is recognized. In the embodiment of the present invention, the historical number of repetitions of a gesture may be determined according to an average value of the number of repetitions used multiple times of the gesture or a highest frequency of the number of repetitions, and the embodiment of the present invention is not particularly limited. For example, according to analysis of historical blanking records of the user, the user executes the gesture a in 12 cooking processes, wherein the gesture a is repeated twice in 8 cooking processes, the gesture a is repeated three times in 4 cooking processes, and if the historical repetition frequency of the gesture a is determined to be twice according to the repetition frequency with the highest frequency.
According to the embodiment of the invention, the historical repeated times corresponding to the gesture information are recommended to the user, and whether the historical repeated times are adopted or not is determined by the user, so that the user does not need to execute the same gesture for many times, and can also execute the blanking operation for many times on the same seasoning type, thereby not only saving the time for the user to repeatedly make the gesture, but also improving the intelligent experience of the user in the blanking process.
In an embodiment of the present invention, the blanking device may further be associated with the cooking device, before the gesture information of the user is recognized, a current cooking state of the cooking device associated with the blanking device may be determined, and if the current cooking state of the cooking device is a cooking stop state, the gesture information of the user is not recognized. If the current cooking state of the cooking device is a cooking state, gesture information of the user is recognized at the moment. Therefore, when the cooking equipment is in a cooking state for a certain dish, the user executes the corresponding gesture to perform the corresponding blanking operation, so that unnecessary blanking operation caused by gesture misoperation of the user when the cooking equipment is not used for cooking can be effectively avoided, and waste of seasonings is also effectively avoided to a certain extent.
In an embodiment of the invention, since the blanking habits and taste information of different users are usually different, the gesture information of the user can be corresponding to the identification information of different users, so as to meet different material requirements of different users in the following. In an embodiment of the present invention, the seasoning information includes a seasoning type and a corresponding seasoning amount. Identification information of the user may be obtained prior to obtaining the flavoring information corresponding to the recognized gesture information. Then, the seasoning type and the corresponding seasoning amount which are associated with the gesture information matched with the identification information are searched for based on the gesture information and the identification information.
In this embodiment, the type of seasoning retrieved and the corresponding amount of seasoning may be different for the same gesture by different users. For example, the user a likes salty taste, the user B likes light taste, after the identification information of the user a is recognized, the gesture "fist making" performed by the user a is recognized, the type of the seasoning associated with the gesture "fist making" matched with the identification information of the user a is found to be "salt", and the amount of the seasoning corresponding to the "salt" is "5 g". After the identification information of the user B is identified, the gesture ' fist making ' executed by the user B is identified, the seasoning type associated with the gesture ' fist making ' matched with the identification information of the user B is also found to be ' salt ', but the seasoning amount corresponding to the ' salt ' is 3g '.
Certainly, the seasoning types corresponding to the same gesture of different users may also be different, for example, for the same gesture "draw a circle", after the user a performs the gesture "draw a circle", the seasoning type associated with the gesture "draw a circle" matched with the identification information of the user a is found to be "salt", and after the user B performs the gesture "draw a circle", the seasoning type associated with the gesture "draw a circle" matched with the identification information of the user B is found to be "chicken essence". Therefore, different users can acquire seasoning information which better meets the taste requirements or the blanking habits of the users by corresponding the gesture information of the users with the identification information of the different users.
The identification information of the embodiment of the invention can comprise fingerprint information, face information, iris information, unique identification code, personal information input by a user and the like. The manner of acquiring the identification information of the user may include various manners as follows.
The first mode is that the fingerprint identification device, the face identification device and the iris identification device which are arranged on the blanking device respectively identify the fingerprint information, the face information and the iris information of a user, and the identification information of the user can be quickly and effectively identified by adopting the first mode.
And in the second mode, the blanking device is in communication connection with the intelligent equipment, and the unique identification code sent to the blanking device by the user through the intelligent equipment is received. The unique identification code can be a mobile phone number of the user, a unique number pre-allocated to the user and the like. The intelligent device can adopt any device capable of being in communication connection with the blanking device, such as a smart phone, a smart watch, a tablet personal computer and the like. By adopting the unique identification code sent by the intelligent equipment, even if the user is not near the blanking device for some reasons, the blanking device can conveniently acquire the identification information of the user in advance.
And thirdly, acquiring the personal information of the user manually input by the user, wherein the user can autonomously set the personal information by adopting the mode.
Of course, the manner of obtaining the unique identification information of the user is not limited to the above manner, and this is not specifically limited in the embodiment of the present invention.
For the misoperation of the user, if the user finds that the user intends to make the gesture B after making the gesture a, at this time, the user may make the gesture B again due to habit. After a user makes two gestures in a short time, the gesture information of the user is recognized to contain the information of the two gestures, and at the moment, the blanking device can not effectively judge which seasoning information corresponding to the gesture information is required to be obtained. Referring to fig. 2, the blanking method includes steps S202 to S208.
Step S202, recognizing gesture information of the user.
And step S204, judging whether the gesture information corresponds to a plurality of different gestures, acquiring a current cooking menu of the cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu.
Since the user can generally judge the gesture which the user intends to execute by analyzing the type of the seasonings to be used in the current cooking recipe, which is blanked by the gesture.
In step S206, gesture information associated with the type of seasoning to be used is extracted from the gesture information, and the amount of seasoning corresponding to the type of seasoning associated with the extracted gesture information is acquired.
In this embodiment, the obtaining of the seasoning amount corresponding to the seasoning type associated with the extracted gesture information may be obtaining of the seasoning amount corresponding to the seasoning type from the current cooking recipe, or obtaining of the corresponding seasoning amount through a preset association relationship between the seasoning type and the seasoning amount.
Step S208, the blanking operation is executed according to the seasoning amount corresponding to the seasoning type associated with the extracted gesture information.
In the embodiment of the invention, when the gesture information is identified to correspond to a plurality of different gestures, the type of the seasoning to be used by the current cooking recipe can be analyzed, and then the gesture information associated with the type of the seasoning to be used is extracted from the gesture information corresponding to the plurality of different gestures. For example, the gesture information corresponds to two different gestures, namely a gesture a and a gesture B, the type of the seasoning to be used by the current cooking recipe is acquired as "soy sauce", the gesture a of the user is found to be associated with the "soy sauce" through analysis, at this time, the information of the gesture a can be extracted from the gesture information, and then, the blanking operation is performed according to the seasoning amount (for example, 5ml) corresponding to the "soy sauce" associated with the gesture a, that is, 5ml of soy sauce is blanked.
Therefore, by adopting the embodiment of the invention, even if a plurality of different gestures are recognized, the gesture which is intentionally executed by the user can be effectively judged by combining the menu of the current cooking, and the corresponding seasoning type and the corresponding seasoning amount are obtained, so that the blanking operation of the corresponding seasoning can be effectively and smoothly realized.
In an embodiment of the present invention, in order to avoid the user from confusing or forgetting the corresponding relationship between the gesture and the seasoning information, the corresponding relationship between the gesture and the seasoning information may be prompted to the user. Because the type of the seasonings fed by the user through the gesture is the type of the seasonings to be used in the current cooking menu under the normal condition, the gesture which the user should make next step can be judged by analyzing the type of the seasonings to be used in the current cooking menu. In the embodiment of the invention, before the gesture information of the user is recognized, the current cooking menu of the associated cooking equipment is obtained, and the type of the seasoning to be used by the current cooking menu is analyzed. Then, the gesture information of the user related to the type of the seasoning to be used by the current cooking menu is searched, and the gesture corresponding to the gesture information is displayed on a display screen of the cooking equipment in a graphic mode.
Therefore, by analyzing the type of the seasoning to be used by the current cooking recipe, the gesture information of the user related to the type of the seasoning is searched, and the searched gesture information is displayed on the display screen of the cooking equipment in a graphic mode, the gesture required to be executed by the user in the next step can be effectively prompted, and the correct blanking of the user is facilitated. Certainly, the seasoning information corresponding to the gestures displayed in the graphic mode can be displayed on the display screen of the cooking equipment together, so that the user can clearly know the seasoning information required to be discharged next, and the cooking discharging experience of the user is improved.
Based on the same inventive concept, an embodiment of the present invention further provides a blanking device, fig. 3 shows a schematic structural diagram of the blanking device according to an embodiment of the present invention, and referring to fig. 3, the blanking device includes an identification module 310, an obtaining module 320, and a blanking module 330.
The recognition module 310 is adapted to recognize gesture information of a user.
The obtaining module 320 is adapted to obtain seasoning information corresponding to the recognized gesture information.
And the blanking module 330 is adapted to execute blanking operation according to the obtained seasoning information.
In an embodiment of the present invention, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the obtaining module 320 is further adapted to: and searching for the seasoning type associated with the gesture information and the amount of the seasoning corresponding to the seasoning type based on the gesture information.
In an embodiment of the present invention, the seasoning information includes blanking adjustment information, and the obtaining module 320 is further adapted to: searching blanking adjustment information associated with the gesture information based on the gesture information; the blanking module 330 is further adapted to: adjusting the seasoning amount of the to-be-executed discharging operation according to the discharging adjustment information, and executing the discharging operation based on the adjusted seasoning amount; or the blanking cancellation operation is executed to the seasoning amount to be executed with the blanking operation according to the blanking adjustment information.
In an embodiment of the present invention, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the obtaining module 320 is further adapted to: a type of seasoning and/or an amount of seasoning corresponding to the type of seasoning is determined based on the duration and/or number of times the gesture information corresponds to the gesture.
In an embodiment of the present invention, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the blanking module 330 is further adapted to: recommending the historical repetition times corresponding to the gesture information to the user; and if a confirmation instruction of the user on the recommended historical repetition times is received, executing the blanking operation according to the seasoning types and the corresponding seasoning amounts corresponding to the historical repetition times.
Referring to fig. 4, in an embodiment of the present invention, the blanking apparatus in fig. 3 further includes a determining module 340.
The determining module 340 is adapted to determine a current cooking state of the associated cooking apparatus.
The recognition module 310 is further adapted to recognize gesture information of a user when the cooking device is in a cooking state.
In an embodiment of the present invention, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the obtaining module 320 is further adapted to: judging whether the gesture information corresponds to a plurality of different gestures, acquiring a current cooking menu of the cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu; and extracting gesture information associated with the type of the seasoning to be used from the gesture information, and acquiring the amount of the seasoning corresponding to the type of the seasoning associated with the extracted gesture information. The blanking module 330 is further adapted to: and executing blanking operation according to the seasoning amount corresponding to the seasoning type associated with the extracted gesture information.
In an embodiment of the present invention, the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the obtaining module 320 is further adapted to: acquiring identification information of a user; acquiring the seasoning information corresponding to the recognized gesture information includes: and searching for the seasoning type and the corresponding seasoning amount associated with the gesture information matched with the identification information based on the gesture information and the identification information.
Referring to fig. 5, in an embodiment of the present invention, the blanking apparatus in fig. 3 further includes an analysis module 350 and a display module 360.
The analyzing module 350 is adapted to obtain a current cooking recipe of the associated cooking device, and analyze a type of seasoning to be used by the current cooking recipe.
The display module 360 is adapted to search gesture information of a user related to a type of seasoning to be used by the current cooking recipe, and graphically display a gesture corresponding to the gesture information on a display screen of the cooking device.
Based on the same inventive concept, an embodiment of the present invention further provides a computer storage medium, where the computer storage medium stores computer program codes, and when the computer program codes run on a computing device, the computing device is caused to execute the blanking method according to any of the above embodiments.
Based on the same inventive concept, an embodiment of the present invention further provides a computing device, including: a processor; a memory storing computer program code; the computer program code, when executed by a processor, causes a computing device to perform the blanking method of any of the embodiments above.
It is clear to those skilled in the art that the specific working processes of the above-described systems, devices, modules and units may refer to the corresponding processes in the foregoing method embodiments, and for the sake of brevity, further description is omitted here.
In addition, the functional units in the embodiments of the present invention may be physically independent of each other, two or more functional units may be integrated together, or all the functional units may be integrated in one processing unit. The integrated functional units may be implemented in the form of hardware, or in the form of software or firmware.
Those of ordinary skill in the art will understand that: the integrated functional units, if implemented in software and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computing device (e.g., a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention when the instructions are executed. And the aforementioned storage medium includes: u disk, removable hard disk, Read Only Memory (ROM), Random Access Memory (RAM), magnetic or optical disk, and other various media capable of storing program code.
Alternatively, all or part of the steps of implementing the foregoing method embodiments may be implemented by hardware (such as a computing device, e.g., a personal computer, a server, or a network device) associated with program instructions, which may be stored in a computer-readable storage medium, and when the program instructions are executed by a processor of the computing device, the computing device executes all or part of the steps of the method according to the embodiments of the present invention.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments can be modified or some or all of the technical features can be equivalently replaced within the spirit and principle of the present invention; such modifications or substitutions do not depart from the scope of the present invention.
Claims (12)
1. A blanking method is characterized by comprising the following steps:
recognizing gesture information of a user;
acquiring seasoning information corresponding to the recognized gesture information;
and executing blanking operation according to the obtained seasoning information.
2. The method of claim 1, wherein the seasoning information includes a seasoning type and a corresponding seasoning amount, and obtaining seasoning information corresponding to the recognized gesture information comprises:
and searching for the seasoning type associated with the gesture information and the seasoning amount corresponding to the seasoning type based on the gesture information.
3. The method of claim 1 or 2, wherein the seasoning information includes a seasoning adjustment information,
acquiring seasoning information corresponding to the recognized gesture information, including: searching blanking adjustment information associated with the gesture information based on the gesture information;
and executing blanking operation according to the obtained seasoning information, wherein the blanking operation comprises the following steps: adjusting the seasoning amount of the to-be-executed discharging operation according to the discharging adjustment information, and executing the discharging operation based on the adjusted seasoning amount; or according to the blanking adjustment information, carrying out blanking cancellation operation on the amount of the seasonings to be subjected to blanking operation.
4. The method of claim 1, wherein the seasoning information includes a seasoning type and a corresponding seasoning amount, and obtaining seasoning information corresponding to the recognized gesture information comprises:
determining the seasoning type and/or the seasoning amount corresponding to the seasoning type based on the duration and/or the number of times of the gesture corresponding to the gesture information.
5. The method according to claim 1 or 2, wherein the seasoning information includes a kind of seasoning and a corresponding amount of seasoning, and the blanking operation is performed according to the acquired seasoning information, further comprising:
recommending the historical repetition times corresponding to the gesture information to a user;
and if a confirmation instruction of the user on the recommended historical repetition times is received, executing the blanking operation according to the seasoning type and the corresponding seasoning amount corresponding to the historical repetition times.
6. The method of claim 1 or 2, prior to recognizing gesture information of a user, further comprising:
judging the current cooking state of the associated cooking equipment;
and when the cooking equipment is in a cooking state, recognizing gesture information of a user.
7. The method of claim 1, wherein the seasoning information includes a seasoning type and a corresponding seasoning amount,
acquiring the seasoning information corresponding to the recognized gesture information includes: judging whether the gesture information corresponds to a plurality of different gestures, acquiring a current cooking menu of the cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu; extracting gesture information associated with the type of the seasoning to be used from the gesture information, and acquiring the amount of the seasoning corresponding to the type of the seasoning associated with the extracted gesture information;
the blanking operation executed according to the obtained seasoning information comprises the following steps: and executing blanking operation according to the seasoning amount corresponding to the seasoning type associated with the extracted gesture information.
8. The method of claim 1 or 2, wherein the seasoning information includes a seasoning type and a corresponding seasoning amount,
before acquiring the seasoning information corresponding to the recognized gesture information, the method further comprises the following steps: acquiring identification information of a user;
acquiring the seasoning information corresponding to the recognized gesture information includes: and searching for the seasoning type and the corresponding seasoning amount associated with the gesture information matched with the identification information based on the gesture information and the identification information.
9. The method of claim 1 or 2, wherein before recognizing the gesture information of the user, further comprising:
acquiring a current cooking menu of the associated cooking equipment, and analyzing the type of seasonings to be used by the current cooking menu;
searching gesture information of a user related to the type of seasoning to be used by the current cooking menu, and displaying a gesture corresponding to the gesture information on a display screen of the cooking equipment in a graphic mode.
10. A blanking device is characterized by comprising:
the recognition module is suitable for recognizing gesture information of a user;
the acquisition module is suitable for acquiring seasoning information corresponding to the recognized gesture information;
and the blanking module is suitable for executing blanking operation according to the obtained seasoning information.
11. A computer storage medium storing computer program code which, when run on a computing device, causes the computing device to perform the blanking method of any one of claims 1-9.
12. A computing device, comprising: a processor; a memory storing computer program code; the computer program code, when executed by the processor, causes the computing device to perform the blanking method of any one of claims 1-9.
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