CN113812855A - Cooking control method, device, equipment and storage medium - Google Patents
Cooking control method, device, equipment and storage medium Download PDFInfo
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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
Abstract
The application relates to a cooking control method, a cooking control device, cooking equipment and a storage medium, and relates to the technical field of smart home. The cooking control method comprises the following steps: acquiring a dish identification of a dish to be cooked; searching historical cooking records corresponding to the dish identification and evaluation information corresponding to the historical cooking records; acquiring a target historical cooking record corresponding to the best evaluation information; and performing cooking control on the dishes to be cooked according to the cooking process parameters in the target historical cooking record. The method and the device are used for solving the problems that the current dish result is controlled more by the experience of a cooker, and the cooking level is unstable.
Description
Technical Field
The application relates to the technical field of smart home, in particular to a cooking control method, a cooking control device, cooking control equipment and a storage medium.
Background
The common phenomenon exists in the household cooking process, for the same dish, due to various influence factors such as freshness and quantity of food materials, food material processing modes, cutting, seasonings, cooking methods and the like, the taste possibly made each time has certain deviation, the cooked result can be very successful, common or even failed, the current dish result is controlled by the experience of a cooker more, and even if standardized menu teaching exists, the condition is difficult to be met according to the place.
Disclosure of Invention
The application provides a cooking control method, a cooking control device, cooking control equipment and a storage medium, which are used for solving the problems that the current dish result is controlled more by the experience of a cooker, and the cooking level is unstable.
In a first aspect, an embodiment of the present application provides a cooking control method, including:
acquiring a dish identification of a dish to be cooked;
searching a historical cooking record corresponding to the dish identification and evaluation information corresponding to the historical cooking record;
acquiring a target historical cooking record corresponding to the best evaluation information;
and performing cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record.
Optionally, the cooking process parameter comprises at least one of a food material type, a food material weight, a food material cutting parameter, a cooking parameter and a cooking manipulation.
Optionally, before searching for the historical cooking record corresponding to the dish identifier and the evaluation information corresponding to the historical cooking record, the method further includes:
recording the historical cooking process of the dish to be cooked, and generating the historical cooking record corresponding to the dish identification;
and acquiring the evaluation information corresponding to the historical cooking record.
Optionally, the recording the historical cooking process of the dish to be cooked and generating the historical cooking record corresponding to the dish identifier includes:
in the historical cooking process, acquiring the type and weight of food materials of the dish to be cooked;
and/or
Acquiring an image before food material cutting and an image after food material cutting; acquiring food material cutting parameters according to the image before cutting the food material and the image after cutting the food material, wherein the food material cutting parameters comprise at least one of the length, the width and the thickness of the cut food material;
and/or
Acquiring cooking parameters of cooking equipment;
and/or
Acquiring a cooking method of a user;
and generating the historical cooking record corresponding to the dish identification according to at least one of the food material type, the food material weight, the food material cutting parameter, the cooking parameter and the cooking method.
Optionally, the obtaining food material cutting parameters according to the image before cutting the food material and the image after cutting the food material includes:
extracting first size information of the cut food materials on the image from the cut food materials;
extracting second size information of the food materials before cutting on the image from the image of the food materials before cutting;
acquiring actual size information of the food material before cutting;
and obtaining the food material cutting parameters according to the first size information, the second size information and the actual size information.
Optionally, before the recording of the historical cooking process of the dish to be cooked, the method further comprises:
and acquiring a cooking course of the dish to be cooked.
Optionally, the method further comprises:
recording the cooking process parameters of the current cooking;
and comparing the cooking process parameters of the current cooking, the cooking process parameters of the historical cooking records and the cooking process parameters of the cooking tutorials.
Optionally, the recording the historical cooking process of the dish to be cooked and generating the historical cooking record corresponding to the dish identifier includes:
linking each intelligent device used in the historical cooking process, and recording the historical cooking process of the dishes to be cooked;
acquiring data recorded by each intelligent device;
and generating the historical cooking record according to the data recorded by each intelligent device.
In a second aspect, an embodiment of the present application provides a cooking control apparatus, including:
the first acquisition module is used for acquiring the dish identification of the dish to be cooked;
the searching module is used for searching the historical cooking record corresponding to the dish identification and the evaluation information corresponding to the historical cooking record;
the second acquisition module is used for acquiring a target historical cooking record corresponding to the best evaluation information;
and the processing module is used for carrying out cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record.
Optionally, the cooking process parameter comprises at least one of a food material type, a food material weight, a food material cutting parameter, a cooking parameter and a cooking manipulation.
Optionally, the cooking control device further comprises a recording module and a third obtaining module;
the recording module is used for recording the historical cooking process of the dish to be cooked and generating the historical cooking record corresponding to the dish identification;
the third obtaining module is configured to obtain the evaluation information corresponding to the historical cooking record.
Optionally, the recording module includes a first obtaining sub-module, and/or a second obtaining sub-module, and/or a third obtaining sub-module, and/or a fourth obtaining sub-module, and a processing sub-module;
the first obtaining submodule is used for obtaining the food material type and the food material weight of the dish to be cooked in the historical cooking process;
the second obtaining submodule is used for obtaining an image before food material cutting and an image after food material cutting; acquiring food material cutting parameters according to the image before cutting the food material and the image after cutting the food material, wherein the food material cutting parameters comprise at least one of the length, the width and the thickness of the cut food material;
the third obtaining submodule is used for obtaining cooking parameters of the cooking equipment;
the fourth obtaining submodule is used for obtaining a cooking method of the user;
the processing submodule is used for generating the historical cooking record corresponding to the dish identification according to at least one of the food material type, the food material weight, the food material cutting parameter, the cooking parameter and the cooking method.
Optionally, the second obtaining sub-module includes a first extracting unit, a second extracting unit, a obtaining unit, and a processing unit;
the first extraction unit is used for extracting first size information of the cut food materials on the image from the cut food materials;
the second extraction unit is used for extracting second size information of the food materials before cutting on the image from the image of the food materials before cutting;
the acquisition unit is used for acquiring the actual size information of the food material before cutting;
the processing unit is configured to obtain the food material cutting parameter according to the first size information, the second size information, and the actual size information.
Optionally, the cooking control apparatus further comprises a fourth obtaining module;
and the fourth acquisition module is used for acquiring the cooking course of the dish to be cooked.
Optionally, the cooking control device further comprises a current cooking recording module and a comparison module;
the cooking recording module is used for recording the cooking process parameters of the cooking;
and the comparison module is used for comparing the cooking process parameters of the current cooking, the cooking process parameters of the historical cooking records and the cooking process parameters of the cooking tutorials.
Optionally, the recording module includes a linkage sub-module, a fifth obtaining sub-module and a generating sub-module;
the linkage submodule is used for linking each intelligent device used in the historical cooking process and recording the historical cooking process of the dishes to be cooked;
the fifth obtaining submodule is used for obtaining data recorded by each intelligent device;
and the generation submodule is used for generating the historical cooking record according to the data recorded by each intelligent device.
In a third aspect, an embodiment of the present application provides an electronic device, including: the system comprises a processor, a memory and a communication bus, wherein the processor and the memory are communicated with each other through the communication bus;
the memory for storing a computer program;
the processor is configured to execute the program stored in the memory to implement the cooking control method according to the first aspect.
In a fourth aspect, an embodiment of the present application provides a computer-readable storage medium, which stores a computer program, and the computer program, when executed by a processor, implements the cooking control method according to the first aspect.
Compared with the prior art, the technical scheme provided by the embodiment of the application has the following advantages: according to the method, the dish identification of the dish to be cooked is obtained, the historical cooking record corresponding to the dish identification and the evaluation information corresponding to the historical cooking record are searched, the target historical cooking record corresponding to the best evaluation information is obtained, and cooking control is conducted on the dish to be cooked according to the cooking process parameters in the target historical cooking record. For among the prior art dish result more rely on the experience of cooking person to carry out the control, the unstable condition of culinary art level, the historical culinary art record of target that this application corresponds through best evaluation information obtains culinary art process parameter, treats the culinary art dish and cooks control, can stably promote the quality of treating the culinary art dish, has avoided totally relying on experience, the culinary art mode of sensation at every turn, has solved current dish result and has carried out the control, the unstable problem of culinary art level more rely on the experience of cooking person.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the invention and together with the description, serve to explain the principles of the invention.
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, and it is obvious for those skilled in the art that other drawings can be obtained according to the drawings without inventive exercise.
Fig. 1 is a schematic flow chart of a cooking control method in an embodiment of the present application;
FIG. 2 is a schematic flow chart of a cooking control method according to an embodiment of the present application;
FIG. 3 is a schematic structural diagram of a cooking control device according to an embodiment of the present application;
fig. 4 is a schematic structural diagram of an electronic device in an embodiment of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application, and it is obvious that the described embodiments are some embodiments of the present application, but not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
In the embodiment of the present application, a cooking control method is provided, and the method may be applied to a server, and of course, may also be applied to other electronic devices, such as a terminal (a mobile phone, a tablet computer, and the like). In the embodiment of the present application, the method is described as being applied to a server.
In the embodiment of the present application, as shown in fig. 1, the method flow of the cooking control mainly includes:
The dish identifier can be the name of the dish or the number of the dish, for example, the dish identifier is stewed sirloin with potatoes.
And 102, searching historical cooking records corresponding to the dish identification and evaluation information corresponding to the historical cooking records.
Wherein the historical cooking history may be a record containing parameters of the cooking process. The dish identification and the historical cooking record have a first mapping relation, and the historical cooking record and the evaluation information have a second mapping relation. The evaluation information may be scoring information made on the food achievement corresponding to the historical cooking record, or rating information made on the food achievement corresponding to the historical cooking record, for example, the evaluation information may be scores of the food achievement in each dimension of color, fragrance and taste and the whole food achievement, or may be grade information of good, medium, qualified and unqualified food achievement.
In a specific embodiment, before searching for the historical cooking record corresponding to the dish identifier and the evaluation information corresponding to the historical cooking record, the cooking control method further includes: recording the historical cooking process of the dish to be cooked, and generating a historical cooking record corresponding to the dish identification; and obtaining evaluation information corresponding to the historical cooking record.
In a specific embodiment, the recording of the historical cooking process of the dish to be cooked and the generation of the historical cooking record corresponding to the dish identifier includes: linking each intelligent device used in the historical cooking process, and recording the historical cooking process of the dishes to be cooked; acquiring data recorded by each intelligent device; and generating a historical cooking record according to the data recorded by each intelligent device.
For example: the intelligent refrigerator automatically identifies the type and the freshness of the food materials taken out, the intelligent container automatically identifies the type and the weight of the food materials, the camera identifies cutting parameters of the food materials, the intelligent kitchen electricity records cooking parameters, the camera records cooking methods, the server acquires data recorded by each intelligent device, and historical cooking records are generated according to the type, the freshness, the weight, the cutting parameters, the cooking parameters and the cooking methods of the food materials.
The intelligent devices used in the historical cooking process can be linked, the data recorded by the intelligent devices are acquired, the historical cooking records are automatically generated, the user operation can be reduced, and the historical cooking records are accurately generated.
In one embodiment, there are various ways to record the historical cooking process of the dish to be cooked and generate the historical cooking record corresponding to the dish identifier, including but not limited to the following listed ways:
in a first mode
In the historical cooking process, the food material type and the food material weight of the dish to be cooked are obtained, and the historical cooking record corresponding to the dish identification is generated according to the food material type and the food material weight.
For example, 2 tomatoes are placed on the intelligent container, the intelligent container automatically identifies that the food material type is a tomato, and the food material weight is 0.45 kg. Or when the intelligent container cannot identify the food material type and the food material weight, the intelligent container senses that articles are put in, prompts a user to manually input the food material type and the food material weight, and acquires the food material type and the food material weight input by the user.
Mode two
The method comprises the steps of obtaining an image before food material cutting and an image after food material cutting, obtaining food material cutting parameters according to the image before food material cutting and the image after food material cutting, wherein the food material cutting parameters comprise at least one of length, width and thickness of the cut food material, and generating a historical cooking record corresponding to a dish identification according to the food material cutting parameters.
The method comprises the steps of automatically focusing and capturing an image of the food material by an intelligent camera, recording the whole process of cutting the food material, and acquiring food material cutting parameters according to the image before cutting the food material and the image after cutting the food material.
Mode III
And acquiring cooking parameters of the cooking equipment, and generating a historical cooking record corresponding to the dish identification according to the cooking parameters.
The cooking equipment can be intelligent cooking equipment such as an induction cooker and a pressure cooker, cooking parameters corresponding to a mode selected by a user in a historical cooking process can be recorded, the mode selected by the user can be modes such as cooking porridge and stewing meat, and the cooking parameters can be parameters such as cooking duration, cooking mode, power, firepower and temperature.
And if the cooking process is automatically executed by the cooking equipment, acquiring the cooking parameters of the cooking equipment.
Mode IV
And acquiring a cooking method of the user, and generating a historical cooking record corresponding to the dish identification according to the cooking method.
If the cooking process is executed by the user, the cooking method of the user can be recorded through automatic focusing of the intelligent camera.
The appearance parameters of the dish to be cooked can be automatically recorded according to a time axis through the intelligent camera, wherein the appearance parameters can be parameters such as color, maturity, filling power and the like, and a cooking method or cooking time can be further improved according to the appearance parameters.
Mode five
In the historical cooking process, the type and the weight of food materials of a dish to be cooked are obtained, an image before cutting the food materials and an image after cutting the food materials are obtained, food material cutting parameters are obtained according to the image before cutting the food materials and the image after cutting the food materials, the cooking parameters of cooking equipment are obtained, the cooking method of a user is obtained, and a historical cooking record corresponding to the dish identification is generated according to at least one of the type, the weight, the cutting parameters, the cooking parameters and the cooking method of the food materials.
According to at least one of the food material type, the food material weight, the food material cutting parameters, the cooking parameters and the cooking methods, the historical cooking records corresponding to the dish identification are generated, the cooking process parameters contained in the historical cooking records can be more detailed, the dishes to be cooked are subjected to cooking control according to the cooking process parameters, and the quality of dish achievements can be more stable.
In one embodiment, the obtaining of the food material cutting parameters according to the image before cutting the food material and the image after cutting the food material includes: extracting first size information of the cut food materials on the image from the cut food materials; extracting second size information of the food materials before cutting on the image from the image of the food materials before cutting; acquiring actual size information of the food material before cutting; and obtaining food material cutting parameters according to the first size information, the second size information and the actual size information.
The first size information may be at least one of a length, a width and a thickness of the cut potato material on the image, for example, the first size information may be 2 cm in length of the cut potato piece on the image, the second size information may be at least one of a length, a width and a thickness of the cut potato material on the image, for example, the second size information may be 5 cm in length of the cut potato on the image, and the actual size information may be at least one of a length, a width and a thickness of the cut potato material, for example, the actual size information may be 10 cm in length of the cut potato. Obtaining the food material cutting parameters according to the first size information, the second size information and the actual size information, which may be a proportional relationship between the second size information and the actual size information, and obtaining the food material cutting parameters according to the first size information and the proportional relationship. For example, the second size information may be that the length of the potato before cutting on the image is 5 cm, the actual size information may be that the length of the potato before cutting is 10 cm in practice, the ratio relationship is 1:2, the first size information is that the length of the potato piece after cutting on the image is 2 cm, and the food material cutting parameter is that the length of the potato piece after cutting is 4 cm.
In one embodiment, before recording the historical cooking process of the dish to be cooked, the cooking control method further comprises: and acquiring a cooking course of the dish to be cooked.
The cooking course can comprise a picture of a dish result, a food material type, a food material weight, a standard cooking process flow point, a cooking process picture text or video description and a cooking special description.
Before the historical cooking process of the dish to be cooked is recorded, the cooking tutorial of the dish to be cooked is obtained, so that the historical cooking process of the user can be smoother.
And 103, acquiring a target historical cooking record corresponding to the best evaluation information.
The historical cooking record and the evaluation information have a second mapping relation. The evaluation information may be scoring information made on the food achievement corresponding to the historical cooking record, or rating information made on the food achievement corresponding to the historical cooking record, for example, the evaluation information may be scores of the food achievement in each dimension of color, fragrance and taste and the whole food achievement, or may be grade information of good, medium, qualified and unqualified food achievement. If the evaluation information is a specific score, and a higher score represents better evaluation information, the best evaluation information is the evaluation information with the highest score. If the evaluation information is a specific grade, and the higher the grade is, the better the evaluation information is, the best evaluation information is the highest grade evaluation information.
The best evaluation information corresponds to the target historical cooking record and corresponds to the most excellent dish achievement in the dish achievements of the historical cooking.
And 104, performing cooking control on the dishes to be cooked according to the cooking process parameters in the target historical cooking record.
Wherein the cooking process parameters include at least one of a type of food material, a weight of food material, a cutting parameter of food material, a cooking parameter, and a cooking technique.
The cooking process parameters corresponding to the top-quality dish achievement are used for controlling cooking of the dish to be cooked, so that the dish quality of the dish achievement cooked at this time can be guaranteed to be higher.
In one embodiment, the cooking control method further comprises: recording the cooking process parameters of the current cooking; and comparing the cooking process parameters of the current cooking, the cooking process parameters of the historical cooking records and the cooking process parameters of the cooking tutorials.
The culinary art process parameter through the culinary art process parameter with this culinary art, history culinary art record and the culinary art process parameter of culinary art tutorial art are compared, can analyze out which specific parameter sets up not good enough in the culinary art process parameter of this culinary art, can further promote, are favorable to promoting the vegetable quality.
In one embodiment, as shown in fig. 2, the method flow of cooking control includes:
And step 203, obtaining evaluation information corresponding to the historical cooking record.
And step 204, comparing the cooking process parameters of the current cooking, the cooking process parameters of each historical cooking record and the cooking process parameters of the cooking tutorials.
To sum up, the method provided by the embodiment of the application obtains the dish identifier of the dish to be cooked, searches the historical cooking record corresponding to the dish identifier and the evaluation information corresponding to the historical cooking record, obtains the target historical cooking record corresponding to the best evaluation information, and performs cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record. For among the prior art dish result more rely on the experience of cooking person to carry out the control, the unstable condition of culinary art level, the historical culinary art record of target that this application corresponds through best evaluation information obtains culinary art process parameter, treats the culinary art dish and cooks control, can stably promote the quality of treating the culinary art dish, has avoided totally relying on experience, the culinary art mode of sensation at every turn, has solved current dish result and has carried out the control, the unstable problem of culinary art level more rely on the experience of cooking person.
Based on the same concept, embodiments of the present application provide a cooking control apparatus, and specific implementation of the apparatus may refer to the description of the method embodiment section, and repeated descriptions are omitted, as shown in fig. 3, the apparatus mainly includes:
a first obtaining module 301, configured to obtain a dish identifier of a dish to be cooked;
the searching module 302 is configured to search a historical cooking record corresponding to the dish identifier and evaluation information corresponding to the historical cooking record;
a second obtaining module 303, configured to obtain a target historical cooking record corresponding to the best evaluation information;
and the processing module 304 is configured to perform cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record.
Optionally, the cooking process parameter comprises at least one of a food material type, a food material weight, a food material cutting parameter, a cooking parameter and a cooking manipulation.
Optionally, the cooking control device further comprises a recording module and a third obtaining module;
the recording module is used for recording the historical cooking process of the dish to be cooked and generating the historical cooking record corresponding to the dish identification;
the third obtaining module is configured to obtain the evaluation information corresponding to the historical cooking record.
Optionally, the recording module includes a first obtaining sub-module, and/or a second obtaining sub-module, and/or a third obtaining sub-module, and/or a fourth obtaining sub-module, and a processing sub-module;
the first obtaining submodule is used for obtaining the food material type and the food material weight of the dish to be cooked in the historical cooking process;
the second obtaining submodule is used for obtaining an image before food material cutting and an image after food material cutting; acquiring food material cutting parameters according to the image before cutting the food material and the image after cutting the food material, wherein the food material cutting parameters comprise at least one of the length, the width and the thickness of the cut food material;
the third obtaining submodule is used for obtaining cooking parameters of the cooking equipment;
the fourth obtaining submodule is used for obtaining a cooking method of the user;
the processing submodule is used for generating the historical cooking record corresponding to the dish identification according to at least one of the food material type, the food material weight, the food material cutting parameter, the cooking parameter and the cooking method.
Optionally, the second obtaining sub-module includes a first extracting unit, a second extracting unit, a obtaining unit, and a processing unit;
the first extraction unit is used for extracting first size information of the cut food materials on the image from the cut food materials;
the second extraction unit is used for extracting second size information of the food materials before cutting on the image from the image of the food materials before cutting;
the acquisition unit is used for acquiring the actual size information of the food material before cutting;
the processing unit is configured to obtain the food material cutting parameter according to the first size information, the second size information, and the actual size information.
Optionally, the cooking control apparatus further comprises a fourth obtaining module;
and the fourth acquisition module is used for acquiring the cooking course of the dish to be cooked.
Optionally, the cooking control device further comprises a current cooking recording module and a comparison module;
the cooking recording module is used for recording the cooking process parameters of the cooking;
and the comparison module is used for comparing the cooking process parameters of the current cooking, the cooking process parameters of the historical cooking records and the cooking process parameters of the cooking tutorials.
Optionally, the recording module includes a linkage sub-module, a fifth obtaining sub-module and a generating sub-module;
the linkage submodule is used for linking each intelligent device used in the historical cooking process and recording the historical cooking process of the dishes to be cooked;
the fifth obtaining submodule is used for obtaining data recorded by each intelligent device;
and the generation submodule is used for generating the historical cooking record according to the data recorded by each intelligent device.
Based on the same concept, an embodiment of the present application further provides an electronic device, as shown in fig. 4, the electronic device mainly includes: a processor 401, a memory 402 and a communication bus 403, wherein the processor 401 and the memory 402 communicate with each other via the communication bus 403. The memory 402 stores a program executable by the processor 401, and the processor 401 executes the program stored in the memory 402, so as to implement the following steps:
acquiring a dish identification of a dish to be cooked; searching historical cooking records corresponding to the dish identification and evaluation information corresponding to the historical cooking records; acquiring a target historical cooking record corresponding to the best evaluation information; and performing cooking control on the dishes to be cooked according to the cooking process parameters in the target historical cooking record.
The communication bus 403 mentioned in the electronic device may be a Peripheral Component Interconnect (PCI) bus, an Extended Industry Standard Architecture (EISA) bus, or the like. The communication bus 403 may be divided into an address bus, a data bus, a control bus, etc. For ease of illustration, only one thick line is shown in FIG. 4, but this does not indicate only one bus or one type of bus.
The Memory 402 may include a Random Access Memory (RAM) or a non-volatile Memory (non-volatile Memory), such as at least one disk Memory. Alternatively, the memory may be at least one memory device located remotely from the aforementioned processor 401.
The Processor 401 may be a general-purpose Processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc., and may also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other Programmable logic devices, discrete gates or transistor logic devices, and discrete hardware components.
In still another embodiment of the present application, there is also provided a computer-readable storage medium having stored therein a computer program which, when run on a computer, causes the computer to execute the cooking control method described in the above-described embodiment.
In the above embodiments, the implementation may be wholly or partially realized by software, hardware, firmware, or any combination thereof. When implemented in software, may be implemented in whole or in part in the form of a computer program product. The computer program product includes one or more computer instructions. When loaded and executed on a computer, cause the processes or functions described in accordance with the embodiments of the application to occur, in whole or in part. The computer may be a general purpose computer, a special purpose computer, a network of computers, or other programmable device. The computer instructions may be stored on a computer readable storage medium or transmitted from one computer readable storage medium to another, for example, from one website site, computer, server, or data center to another website site, computer, server, or data center via wire (e.g., coaxial cable, fiber optic, Digital Subscriber Line (DSL)) or wirelessly (e.g., infrared, microwave, etc.). The computer-readable storage medium can be any available medium that can be accessed by a computer or a data storage device, such as a server, a data center, etc., that includes one or more of the available media. The available media may be magnetic media (e.g., floppy disks, hard disks, tapes, etc.), optical media (e.g., DVDs), or semiconductor media (e.g., solid state drives), among others.
It is noted that, in this document, relational terms such as "first" and "second," and the like, may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other identical elements in a process, method, article, or apparatus that comprises the element.
The foregoing are merely exemplary embodiments of the present invention, which enable those skilled in the art to understand or practice the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (11)
1. A cooking control method, comprising:
acquiring a dish identification of a dish to be cooked;
searching a historical cooking record corresponding to the dish identification and evaluation information corresponding to the historical cooking record;
acquiring a target historical cooking record corresponding to the best evaluation information;
and performing cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record.
2. The cooking control method of claim 1, wherein the cooking process parameters include at least one of a type of food material, a weight of food material, a cutting parameter of food material, a cooking parameter, and a cooking recipe.
3. The cooking control method according to claim 2, wherein before searching for the historical cooking record corresponding to the dish identifier and the evaluation information corresponding to the historical cooking record, the method further comprises:
recording the historical cooking process of the dish to be cooked, and generating the historical cooking record corresponding to the dish identification;
and acquiring the evaluation information corresponding to the historical cooking record.
4. The cooking control method according to claim 3, wherein the recording historical cooking processes of the dish to be cooked and generating the historical cooking records corresponding to the dish identification comprises:
in the historical cooking process, acquiring the type and weight of food materials of the dish to be cooked;
and/or
Acquiring an image before food material cutting and an image after food material cutting; acquiring food material cutting parameters according to the image before cutting the food material and the image after cutting the food material, wherein the food material cutting parameters comprise at least one of the length, the width and the thickness of the cut food material;
and/or
Acquiring cooking parameters of cooking equipment;
and/or
Acquiring a cooking method of a user;
and generating the historical cooking record corresponding to the dish identification according to at least one of the food material type, the food material weight, the food material cutting parameter, the cooking parameter and the cooking method.
5. The cooking control method according to claim 4, wherein the obtaining of food material cutting parameters according to the image before cutting the food material and the image after cutting the food material comprises:
extracting first size information of the cut food materials on the image from the cut food materials;
extracting second size information of the food materials before cutting on the image from the image of the food materials before cutting;
acquiring actual size information of the food material before cutting;
and obtaining the food material cutting parameters according to the first size information, the second size information and the actual size information.
6. The cooking control method according to claim 3, wherein before the recording of the historical cooking process of the dish to be cooked, the method further comprises:
and acquiring a cooking course of the dish to be cooked.
7. The cooking control method of claim 6, further comprising:
recording the cooking process parameters of the current cooking;
and comparing the cooking process parameters of the current cooking, the cooking process parameters of the historical cooking records and the cooking process parameters of the cooking tutorials.
8. The cooking control method according to claim 3, wherein the recording historical cooking processes of the dish to be cooked and generating the historical cooking records corresponding to the dish identification comprises:
linking each intelligent device used in the historical cooking process, and recording the historical cooking process of the dishes to be cooked;
acquiring data recorded by each intelligent device;
and generating the historical cooking record according to the data recorded by each intelligent device.
9. A cooking control device, comprising:
the first acquisition module is used for acquiring the dish identification of the dish to be cooked;
the searching module is used for searching the historical cooking record corresponding to the dish identification and the evaluation information corresponding to the historical cooking record;
the second acquisition module is used for acquiring a target historical cooking record corresponding to the best evaluation information;
and the processing module is used for carrying out cooking control on the dish to be cooked according to the cooking process parameters in the target historical cooking record.
10. An electronic device, comprising: the system comprises a processor, a memory and a communication bus, wherein the processor and the memory are communicated with each other through the communication bus;
the memory for storing a computer program;
the processor is configured to execute the program stored in the memory to implement the cooking control method according to any one of claims 1 to 8.
11. A computer-readable storage medium storing a computer program, wherein the computer program, when executed by a processor, implements the cooking control method according to any one of claims 1 to 8.
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Application publication date: 20211221 |