CN114073394A - Control method of cooking equipment and cooking equipment - Google Patents
Control method of cooking equipment and cooking equipment Download PDFInfo
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- CN114073394A CN114073394A CN202010840542.5A CN202010840542A CN114073394A CN 114073394 A CN114073394 A CN 114073394A CN 202010840542 A CN202010840542 A CN 202010840542A CN 114073394 A CN114073394 A CN 114073394A
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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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Abstract
The embodiment of the application provides a control method of cooking equipment and the cooking equipment, and relates to the technical field of the cooking equipment. The method comprises the following steps: identifying food information in the cooking cavity through the food image, wherein the food information comprises food categories; if at least two types of food exist in the cooking cavity, determining a cooking parameter corresponding to each type of food according to food information of each type of food in the at least two types of food, and cooking according to a first cooking parameter corresponding to a first type of food, wherein the first type of food is the type of food with the lowest temperature required by cooking in the at least two types of food; after the cooking with the first cooking parameter is finished, correcting a second cooking parameter corresponding to a second type of food with the first cooking parameter, and cooking with the corrected second cooking parameter, wherein the second type of food is one of at least two types of food, and the temperature required by the cooking is only higher than that of the first type of food. Adopt this application can cook mixed food.
Description
Technical Field
The application relates to the technical field of cooking equipment, in particular to a control method of cooking equipment and the cooking equipment.
Background
When a user cooks food by using a cooking device, the user generally puts a plurality of foods into a machine at the same time to cook the foods. Multiple foods are cooked using the same cooking parameters. Different food materials have different cooking parameters, and when the same cooking parameter is adopted to cook multiple kinds of food in a radial direction, some foods in the multiple kinds of food are uncooked, some foods are overcooked (for example, burnt), and the cooking equipment cannot cook mixed food.
Disclosure of Invention
The embodiment of the application aims to provide a control method of cooking equipment and the cooking equipment, which can cook mixed food. The specific technical scheme is as follows:
in a first aspect, a method for controlling a cooking apparatus is provided, the cooking apparatus including a cooking cavity and an image capturing device for acquiring an image of food in the cooking cavity, the method including:
identifying food information within the cooking cavity through a food image, the food information including a food category;
if at least two types of food exist in the cooking cavity, determining a cooking parameter corresponding to each type of food according to food information of each type of food in the at least two types of food, wherein the cooking parameter comprises a temperature required for cooking and a time length required for cooking;
cooking according to first cooking parameters corresponding to first-class food, wherein the first-class food is the food with the lowest temperature required by cooking in the at least two classes of food;
after the cooking with the first cooking parameter is finished, correcting a second cooking parameter corresponding to a second type of food with the first cooking parameter, and cooking with the corrected second cooking parameter, wherein the second type of food is one of the at least two types of food, and the temperature required by the cooking is only higher than that of the first type of food.
Optionally, the food information further includes a type of a vessel carrying food, and the step of determining a cooking parameter corresponding to each type of food according to the food information of each type of food in the at least two types of food includes:
determining a reference cooking parameter corresponding to the food category of the food according to a preset corresponding relation between the food category and the cooking parameter for each food in the at least two types of food;
determining the heat conductivity coefficient of the vessel bearing the food according to the type of the vessel bearing the food;
and correcting the reference cooking parameters according to the heat conductivity coefficient to obtain the cooking parameters corresponding to the foods.
Optionally, the step of correcting the second cooking parameter corresponding to the second type of food by using the first cooking parameter includes:
if the first type of food is taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a first correction strategy;
and if the first type of food is not taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a second correction strategy.
Optionally, the step of correcting the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction strategy includes:
correcting the temperature required for cooking in the second cooking parameter to the temperature required for cooking in the first cooking parameter;
and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a first preset rule, calculating a difference value between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter to be the difference value.
Optionally, the step of correcting the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction strategy includes:
and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a second preset rule, calculating a difference value between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter to be the difference value.
Optionally, the step of correcting the reference cooking parameter according to the thermal conductivity to obtain the cooking parameter corresponding to the food includes:
determining the time required for a vessel bearing the food to reach the temperature required by cooking corresponding to the food as the required time of the vessel according to the heat conductivity coefficient;
and increasing the cooking time length in the reference cooking parameters based on the vessel required time length to obtain the cooking parameters corresponding to the foods.
Optionally, the step of increasing the time duration required for cooking in the reference cooking parameter based on the time duration required for the vessel includes:
if the vessel bearing the food is a metal vessel, increasing the time length required by cooking in the reference cooking parameter by a first number of times;
and if the vessel bearing the food is a non-metal vessel, increasing the required cooking time length in the reference cooking parameter by a second number of times of the required vessel time length, wherein the second number is larger than the first number.
Optionally, before the step of determining the cooking parameter corresponding to each type of food according to the food information of each type of food in the at least two types of food, the method further includes:
if at least two types of food are in the cooking cavity, prompting a user to take out the food for step-by-step cooking;
and if the user is detected not to take out the food, executing the step of determining the cooking parameters corresponding to each type of food according to the food information of each type of food in the at least two types of food.
Optionally, the method further includes:
after cooking with the first cooking parameter is finished, prompting the user to take out the first type of food.
In a second aspect, there is provided a cooking apparatus comprising a cooking cavity and an image capture device, the cooking apparatus comprising a processor and a memory; the memory is used for storing a computer program; the processor is configured to implement the method steps of the first aspect when executing the program stored in the memory.
According to the control method of the cooking equipment, the food information in the cooking cavity is identified through the food image, and the food information comprises the food category; if at least two types of food exist in the cooking cavity, determining a cooking parameter corresponding to each type of food according to the food information of each type of food in the at least two types of food, wherein the cooking parameter comprises a temperature required for cooking and a time length required for cooking; cooking according to first cooking parameters corresponding to first-class food, wherein the first-class food is the food with the lowest temperature required by cooking in at least two classes of food; after the cooking with the first cooking parameter is finished, correcting a second cooking parameter corresponding to a second type of food with the first cooking parameter, and cooking with the corrected second cooking parameter, wherein the second type of food is one of at least two types of food, and the temperature required by the cooking is only higher than that of the first type of food.
Compared with the prior art, when at least two types of food are arranged in the cooking cavity, the first type of food with the lowest cooking temperature is cooked, and then the second type of food with the cooking temperature higher than that of the first type of food is cooked, so that the problem that the first type of food is overcooked (for example, burnt) due to the fact that the first type of food is cooked at a higher temperature directly is solved. And secondly, correcting a second cooking parameter corresponding to a second type of food by using a first cooking parameter corresponding to the first type of food, so that the influence of the first cooking parameter on the second type of food can be eliminated, and the problem that the second type of food is overcooked (for example, burnt) due to the fact that the second cooking parameter is directly adopted for cooking after the first cooking parameter is finished is avoided.
In addition, the reference cooking parameters corresponding to the food categories of the foods are determined according to the preset corresponding relation between the food categories and the cooking parameters aiming at each of at least two kinds of foods; determining the heat conductivity coefficient of the vessel bearing the food according to the type of the vessel bearing the food; and correcting the reference cooking parameters according to the heat conductivity coefficient to obtain the cooking parameters corresponding to the food.
Compared with the method for directly confirming the cooking parameters according to the food category, the method for confirming the cooking parameters according to the food category and the heat conductivity coefficient of the type of the vessel bearing the food can eliminate the influence of the vessel on cooking, and can enable the confirmed cooking parameters to be more accurate.
In addition, after the cooking of the first type of food is finished by the first cooking parameter, if the first type of food is taken out, the second cooking parameter corresponding to the second type of food is corrected based on the first cooking parameter and according to a first correction strategy; and if the first type of food is not taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a second correction strategy. The method and the device can determine different correction strategies according to whether the first type of food is taken out or not, so that the first type of food can be prevented from being overcooked, and the determined second cooking parameters are more accurate and reasonable.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the drawings without creative efforts.
Fig. 1 is a flowchart of a control method of a cooking apparatus according to an embodiment of the present disclosure;
fig. 2 is a flowchart of a method for determining cooking parameters corresponding to each type of food according to an embodiment of the present disclosure;
fig. 3 is a flowchart of another control method for a cooking apparatus according to an embodiment of the present disclosure;
fig. 4 is a schematic structural diagram of a cooking apparatus according to an embodiment of the present application.
Detailed Description
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 only a part of the embodiments of the present application, and not all of the 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.
The embodiment of the application provides a control method of cooking equipment, wherein the cooking equipment can comprise a cooking cavity and an image acquisition device, the cooking equipment can be an oven, an air fryer, a microwave oven and the like, and the image acquisition device can be a camera. The user can place food in the culinary art intracavity, and cooking equipment cooks the food of culinary art intracavity, and image acquisition device can shoot the image of culinary art intracavity.
The following will describe a control method of a cooking apparatus provided in an embodiment of the present application in detail with reference to specific embodiments, as shown in fig. 1, the specific steps are as follows:
In the embodiment of the application, the image acquisition device can shoot images in the cooking cavity, and the cooking equipment can identify food categories in the cooking cavity through the images.
In one implementation, the cooking device may identify a type of food in the cooking cavity, and when the number of the types of food is lower than a first preset threshold (e.g., 5), the cooking device may use the type of food as the food type. For example, when the food category in the cooking cavity is potato, sweet potato, cookie or biscuit, the cooking device may use the food category as the food category, that is, determine the food material category including potato, sweet potato, cookie or biscuit.
In another implementation, when the number of food categories is higher than a first preset threshold (e.g., 5), the cooking apparatus may classify the categories of the food, such as classifying into one category in which the temperature difference required for cooking is less than the preset temperature threshold, or classifying into the water content of the food, and then the cooking apparatus regards the category of the food category as the food category. For example, when the food types in the cooking cavity are potatoes, sweet potatoes, cookies, biscuits, pizza, ribs and steaks, the cooking temperatures of the potatoes and the sweet potatoes are approximate and can be classified as type a, the cooking temperatures of the cookies and the biscuits are approximate and can be classified as type B, the cooking temperatures of the ribs and the steaks are approximate and can be classified as type C, and the pizza can be classified as type D, the cooking device can determine that the food types comprise type a, type B, type C and type D.
Optionally, the food information may also include the type of vessel carrying the food. The cooking appliance may also identify the type of vessel carrying the food item by the food item image.
Wherein the cooking parameters comprise the temperature and the time length required for cooking.
In the embodiment of the application, the cooking parameters corresponding to different types of food are different, and if at least two types of food are arranged in the cooking cavity, the user is prompted to take out the food for cooking step by step, namely, the user is prompted to put one type of food into the cooking cavity for cooking each time. If the user does not take out the food, the cooking parameters corresponding to each type of food need to be determined, and the subsequent steps 103-104 are executed, so that the cooking equipment can cook the mixed food.
The specific processing procedure for determining the cooking parameters corresponding to each type of food may be: the cooking device may pre-establish a corresponding relationship between the food category and the cooking parameter, and then, the cooking device may determine, according to the food category of each type of food, the cooking parameter corresponding to the food category of each type of food as the cooking parameter corresponding to each type of food. For example, the corresponding relationship between the food category a and the cooking parameter a is pre-established, and when the cooking device detects food of the food category a in the cooking cavity, the cooking device may determine that the cooking parameter of the food is the cooking parameter a.
Wherein the first type of food is the food with the lowest temperature required for cooking in at least two types of food.
In the embodiment of the application, the first cooking parameters corresponding to the first type of food are taken as the temperatures required by cooking, namely 120 ℃ and 20 minutes, and the cooking equipment runs for 20 minutes at the heating temperature of 120 ℃.
And 104, after the cooking with the first cooking parameter is finished, correcting a second cooking parameter corresponding to the second type of food with the first cooking parameter, and cooking with the corrected second cooking parameter.
Wherein the second type of food is one of the at least two types of food which requires a temperature higher than that of the first type of food.
In the embodiment of the application, after cooking with the first cooking parameter is finished, the cooking equipment can prompt a user to take out the first type of food, whether the first type of food is taken out determines a correction strategy of the second cooking parameter, and if the user takes out the first type of food, the cooking equipment can correct the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction strategy; if the first type of food is not taken out by the user, the cooking device may correct the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a second correction strategy.
The cooking appliance may then continue cooking at the modified second cooking parameter to cook the second type of food item. If a third type of food with a temperature required for cooking only higher than that of the cooked food (the first type of food and the second type of food) is still arranged in the cooking cavity, the cooking device can correct a third cooking parameter corresponding to the third type of food based on the previously operated cooking parameter (the first cooking parameter and the second cooking parameter), then the cooking device operates with the corrected third cooking parameter to cook the third type of food, and the cooking device can cook the food in the cooking cavity according to the rule until the cooking of the food in the cooking cavity is completed.
The specific processing procedure of correcting the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction strategy may be: correcting the temperature required for cooking in the second cooking parameter to the temperature required for cooking in the first cooking parameter; and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a first preset rule, calculating the difference between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter into the difference.
For example, the first cooking parameters corresponding to the first type of food include T1 and T1, T1 is the temperature required for cooking, and T1 is the time length required for cooking, that is, the first type of food needs to be cooked at the temperature T1 for the time length T1 before the cooking is completed. The second cooking parameters corresponding to the second type of food comprise T2 and T2, T2 is the temperature required for cooking, and T2 is the time length required for cooking, that is, the second type of food can be cooked only when the temperature T2 is used for cooking for T2. The cooking apparatus first cooks at a temperature T1 for a time T1 to complete the first type of food. After the first type of food is taken out, the cooking device may correct the cooking time duration in the second cooking parameter to T2\ T1 × T1+ T2-2T1, and after the cooking device cooks T1 duration at the temperature T1, the cooking device cooks T duration at the temperature T2 to finish cooking the second type of food.
The specific processing procedure of correcting the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction strategy may be: and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a second preset rule, calculating the difference between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter into the difference.
For example, the first cooking parameters corresponding to the first type of food include T1 and T1, T1 is the temperature required for cooking, and T1 is the time length required for cooking, that is, the first type of food needs to be cooked at the temperature T1 for the time length T1 before the cooking is completed. The second cooking parameters corresponding to the second type of food comprise T2 and T2, T2 is the temperature required for cooking, and T2 is the time length required for cooking, that is, the second type of food can be cooked only when the temperature T2 is used for cooking for T2. The cooking apparatus first cooks at a temperature T1 for a time T1 to complete the first type of food. When the first type of food is not taken out, the cooking device can correct the cooking time length in the second cooking parameter to T2\ T1T 2-T1, correct the temperature required for cooking in the second cooking parameter to T1, and cook the second type of food at T1 after cooking at T1 for T1, so as to finish cooking.
Compared with the prior art, when at least two types of food are arranged in the cooking cavity, the first type of food with the lowest cooking temperature is cooked, and then the second type of food with the cooking temperature higher than that of the first type of food is cooked, so that the problem that the first type of food is overcooked (for example, burnt) due to the fact that the first type of food is cooked at a higher temperature directly is solved. And secondly, correcting a second cooking parameter corresponding to a second type of food by using a first cooking parameter corresponding to the first type of food, so that the influence of the first cooking parameter on the second type of food can be eliminated, and the problem that the second type of food is overcooked (for example, burnt) due to the fact that the second cooking parameter is directly adopted for cooking after the first cooking parameter is finished is avoided.
In addition, after the cooking of the first type of food is finished by the first cooking parameter, if the first type of food is taken out, the second cooking parameter corresponding to the second type of food is corrected based on the first cooking parameter and according to a first correction strategy; and if the first type of food is not taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a second correction strategy. The method and the device can determine different correction strategies according to whether the first type of food is taken out or not, so that the first type of food can be prevented from being overcooked, and the determined second cooking parameters are more accurate and reasonable.
Optionally, considering the influence of the vessel carrying the food on the cooking parameters of the food, referring to fig. 2, determining the cooking parameters corresponding to each type of food according to the food information of each type of food in the at least two types of food may include the following steps:
In the embodiment of the application, the cooking device may be pre-established with a corresponding relationship between the food category and the cooking parameter, and for each type of food, the cooking device may determine the cooking parameter corresponding to the food category of the type of food as the reference cooking parameter.
In the embodiment of the application, the cooking device may be pre-established with a correspondence between the type of the vessel and the thermal conductivity, and for each type of food, the cooking device may determine the thermal conductivity of the vessel bearing the type of food.
And step 203, correcting the reference cooking parameters according to the heat conductivity coefficient to obtain the cooking parameters corresponding to the food.
In the embodiment of the application, the heat conductivity coefficients of the vessel are different, the efficiency of the vessel for transferring the temperature to the food is also different, and the cooking equipment can correct the cooking required time length in the reference cooking parameters according to the heat conductivity coefficients of the vessel so as to eliminate the influence of the vessel on the cooking of the food.
Optionally, the reference cooking parameter is corrected according to the heat conductivity coefficient, and the specific processing process for obtaining the cooking parameter corresponding to the food may be: the cooking equipment can determine the time length required by the vessel bearing the food to reach the temperature required by cooking corresponding to the food according to the heat conductivity coefficient, and the time length required by the vessel is taken as the time length required by the vessel; and based on the required time of the vessel, increasing the required time of cooking in the reference cooking parameters to obtain the cooking parameters corresponding to the food.
In the embodiment of the application, for each type of food, the cooking equipment can determine the time length required by the cooking utensil bearing surface bearing the type of food to reach the required cooking temperature corresponding to the type of food according to the heat conductivity coefficient, and the time length is taken as the required cooking utensil time length. If the vessel carrying the type of food is a metal vessel, the cooking required time length in the reference cooking parameter is increased by a first number times the vessel required time length, and the first number may be 1. If the vessel bearing the food is a non-metal vessel, the duration required by cooking in the reference cooking parameter is increased by a second number of times of the duration required by the vessel, wherein the second number is greater than the first number, and the second number can be 2-5.
Referring to fig. 3, an example of a control method of a cooking apparatus is further provided in the embodiments of the present application, and the specific steps are as follows:
In step 306, if the user takes out the first type of food, the cooking device may correct the second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to the first correction policy.
If the first type of food is not taken out by the user, the cooking device may correct the second cooking parameter corresponding to the second type of food according to the second correction strategy based on the first cooking parameter, step 307.
And step 308, cooking according to the corrected second cooking parameter.
The specific implementation process of steps 301-308 may refer to steps 101-104, which is not described herein again in this embodiment of the application.
Based on the same technical concept, as shown in fig. 4, the embodiment of the present application further provides a cooking apparatus, which includes a cooking cavity and an image capturing device 401, and includes a processor 402 and a memory 403;
the memory 403 is used for storing computer programs;
the processor 402 is configured to implement the steps of the control method of the cooking apparatus when executing the program stored in the memory.
The Memory may include a Random Access Memory (RAM) or a Non-Volatile Memory (NVM), such as at least one disk Memory. Optionally, the memory may also be at least one memory device located remotely from the processor.
The Processor may be a general-purpose Processor, including a Central Processing Unit (CPU), a Network Processor (NP), and the like; but also Digital Signal Processors (DSPs), Application Specific Integrated Circuits (ASICs), Field Programmable Gate Arrays (FPGAs) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components.
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 in 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 wired (e.g., coaxial cable, fiber optic, Digital Subscriber Line (DSL)) or wireless (e.g., infrared, wireless, 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 incorporates one or more of the available media. The usable medium may be a magnetic medium (e.g., floppy Disk, hard Disk, magnetic tape), an optical medium (e.g., DVD), or a semiconductor medium (e.g., Solid State Disk (SSD)), among others.
It is noted that, herein, 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.
Claims (10)
1. A method of controlling a cooking apparatus comprising a cooking cavity and an image capture device for capturing images of food within the cooking cavity, the method comprising:
identifying food information within the cooking cavity through a food image, the food information including a food category;
if at least two types of food exist in the cooking cavity, determining a cooking parameter corresponding to each type of food according to food information of each type of food in the at least two types of food, wherein the cooking parameter comprises a temperature required for cooking and a time length required for cooking;
cooking according to first cooking parameters corresponding to first-class food, wherein the first-class food is the food with the lowest temperature required by cooking in the at least two classes of food;
after the cooking with the first cooking parameter is finished, correcting a second cooking parameter corresponding to a second type of food with the first cooking parameter, and cooking with the corrected second cooking parameter, wherein the second type of food is one of the at least two types of food, and the temperature required by the cooking is only higher than that of the first type of food.
2. The method of claim 1, wherein the food information further includes a type of vessel carrying the food, and the step of determining the cooking parameter corresponding to each of the at least two types of food based on the food information for each of the at least two types of food comprises:
determining a reference cooking parameter corresponding to the food category of the food according to a preset corresponding relation between the food category and the cooking parameter for each food in the at least two types of food;
determining the heat conductivity coefficient of the vessel bearing the food according to the type of the vessel bearing the food;
and correcting the reference cooking parameters according to the heat conductivity coefficient to obtain the cooking parameters corresponding to the foods.
3. The method of claim 1, wherein the step of modifying the second cooking parameter corresponding to the second type of food with the first cooking parameter comprises:
if the first type of food is taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a first correction strategy;
and if the first type of food is not taken out, correcting a second cooking parameter corresponding to the second type of food based on the first cooking parameter and according to a second correction strategy.
4. The method of claim 3, wherein the step of modifying the second cooking parameter for the second type of food based on the first cooking parameter and according to the first modification strategy comprises:
correcting the temperature required for cooking in the second cooking parameter to the temperature required for cooking in the first cooking parameter;
and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a first preset rule, calculating a difference value between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter to be the difference value.
5. The method of claim 3, wherein the step of modifying the second cooking parameter for the second type of food based on the first cooking parameter and according to the first modification strategy comprises:
and increasing the time length required for cooking in the second cooking parameter based on the first cooking parameter and according to a second preset rule, calculating a difference value between the increased time length required for cooking and the time length required for cooking in the first cooking parameter, and correcting the time length required for cooking in the second cooking parameter to be the difference value.
6. The method according to claim 2, wherein the step of modifying the reference cooking parameter according to the thermal conductivity to obtain the cooking parameter corresponding to the type of food comprises:
determining the time required for a vessel bearing the food to reach the temperature required by cooking corresponding to the food as the required time of the vessel according to the heat conductivity coefficient;
and increasing the cooking time length in the reference cooking parameters based on the vessel required time length to obtain the cooking parameters corresponding to the foods.
7. The method of claim 6, wherein the step of increasing the duration of cooking in the baseline cooking parameter based on the duration of vessel demand comprises:
if the vessel bearing the food is a metal vessel, increasing the time length required by cooking in the reference cooking parameter by a first number of times;
and if the vessel bearing the food is a non-metal vessel, increasing the required cooking time length in the reference cooking parameter by a second number of times of the required vessel time length, wherein the second number is larger than the first number.
8. The method of claim 1, wherein before the step of determining the cooking parameter corresponding to each of the at least two types of food according to the food information of each of the at least two types of food, the method further comprises:
if at least two types of food are in the cooking cavity, prompting a user to take out the food for step-by-step cooking;
and if the user is detected not to take out the food, executing the step of determining the cooking parameters corresponding to each type of food according to the food information of each type of food in the at least two types of food.
9. The method of claim 1, further comprising:
after cooking with the first cooking parameter is finished, prompting the user to take out the first type of food.
10. A cooking apparatus, characterized in that the cooking apparatus comprises a cooking cavity and an image acquisition device, the cooking apparatus comprising a processor and a memory;
the memory is used for storing a computer program;
the processor, when executing the program stored in the memory, is adapted to perform the method steps of any of claims 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010840542.5A CN114073394B (en) | 2020-08-20 | 2020-08-20 | Control method of cooking equipment and cooking equipment |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114900910A (en) * | 2022-06-30 | 2022-08-12 | 珠海格力电器股份有限公司 | Electric heating water cup, heating control method thereof, computer device and readable storage medium |
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| FR2985649A1 (en) * | 2012-01-16 | 2013-07-19 | Seb Sa | METHOD FOR COOKING FOOD AND APPARATUS USING THE SAME |
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| FR2985649A1 (en) * | 2012-01-16 | 2013-07-19 | Seb Sa | METHOD FOR COOKING FOOD AND APPARATUS USING THE SAME |
| CN107440475A (en) * | 2017-04-28 | 2017-12-08 | 浙江苏泊尔家电制造有限公司 | Method, cooking apparatus and the computer-readable storage medium of culinary art |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114900910A (en) * | 2022-06-30 | 2022-08-12 | 珠海格力电器股份有限公司 | Electric heating water cup, heating control method thereof, computer device and readable storage medium |
| CN114900910B (en) * | 2022-06-30 | 2022-12-23 | 珠海格力电器股份有限公司 | Electric heating water cup, heating control method thereof, computer device and readable storage medium |
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| CN114073394B (en) | 2022-11-08 |
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