CN114209219A - Food maturity determination method and related equipment - Google Patents
Food maturity determination method and related equipment Download PDFInfo
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- CN114209219A CN114209219A CN202111640756.9A CN202111640756A CN114209219A CN 114209219 A CN114209219 A CN 114209219A CN 202111640756 A CN202111640756 A CN 202111640756A CN 114209219 A CN114209219 A CN 114209219A
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- 235000013305 food Nutrition 0.000 title claims abstract description 281
- 238000000034 method Methods 0.000 title claims abstract description 105
- 238000010411 cooking Methods 0.000 claims abstract description 137
- 230000008569 process Effects 0.000 claims abstract description 53
- 230000005070 ripening Effects 0.000 claims abstract description 18
- 238000004364 calculation method Methods 0.000 claims description 23
- 235000015219 food category Nutrition 0.000 claims description 10
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- 108090000623 proteins and genes Proteins 0.000 description 11
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- 238000004925 denaturation Methods 0.000 description 9
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- 238000010438 heat treatment Methods 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 3
- 210000000988 bone and bone Anatomy 0.000 description 3
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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
- A47J36/321—Time-controlled igniting mechanisms or alarm devices the electronic control being performed over a network, e.g. by means of a handheld device
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- G—PHYSICS
- G01—MEASURING; TESTING
- G01K—MEASURING TEMPERATURE; MEASURING QUANTITY OF HEAT; THERMALLY-SENSITIVE ELEMENTS NOT OTHERWISE PROVIDED FOR
- G01K13/00—Thermometers specially adapted for specific purposes
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Abstract
The embodiment of the application discloses a method for determining the maturity of food, which comprises the following steps: receiving a maturity determination instruction; determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat; acquiring cooking data of the target food, wherein the cooking data comprises temperatures of the target food at different moments; calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature; calculating the doneness of the target food based on the effective calorie and the total doneness amount. Based on the technical means, the process of judging the maturity of the food is carried out based on the heat absorbed by the food, and compared with the original mode of judging based on the temperature, the judging mode is more accurate, and more accurate food maturity data can be provided for a user. The application also provides a food doneness determining apparatus having the same advantageous effects as the above method.
Description
Technical Field
The embodiment of the application relates to the technical field of food detection, in particular to a food maturity determining method and related equipment
Background
The process of cooking food to be cooked is a process of absorbing heat to denature the food. In the process, the bonding bonds between the atoms in the starch or protein are broken due to high temperature, so that macromolecular starch or protein is decomposed into small molecular substances which are easily absorbed by human bodies.
On a microscopic level, the degree of cooking of food is roughly represented by the degree of reaction between starch gelatinization and protein high-temperature denaturation, which is roughly proportional to the amount of heat input, and food can only be considered to be cooked if the degree of reaction between starch gelatinization and protein high-temperature denaturation exceeds a certain amount.
Most of the existing food doneness detection algorithms detect the temperature of food, and then directly determine the doneness of the food according to the temperature, and the food doneness information obtained by the detection method is inaccurate. This inaccuracy is mainly reflected in that, in many scenarios, the degree of ripeness of the food is not directly proportional to the temperature of the food, and even if the temperature of the food reaches the maximum temperature under cooking conditions, the food is not always well done. For example, when meat is cooked, the meat is often cooked after being cooked in high-temperature boiling water for a period of time, in this case, the temperature of the meat may be 100 ℃ for a long period of time, when the temperature of the meat just reaches 100 ℃, the high-temperature denaturation reaction of proteins inside the meat is not completely completed, and the meat is actually heated continuously for a period of time to be completely cooked, and at this time, if the temperature of the meat is directly used as a reference to determine whether the meat is cooked, a situation that the degree of cooking is wrong may occur.
Disclosure of Invention
A first aspect of an embodiment of the present application provides a method for determining a degree of ripeness of food, including:
receiving a maturity determination instruction;
determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat;
acquiring cooking data of the target food, wherein the cooking data comprises temperatures of the target food at different moments;
calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature;
calculating the doneness of the target food based on the effective calorie and the total doneness amount.
Based on the food doneness determining method provided by the first aspect of the embodiment of the present application, optionally, the acquiring cooking data of the target food includes:
acquiring a corresponding temperature-time curve in the cooking process of the target food;
the calculating an effective heat absorbed by the target food based on the cooking data comprises: calculating the effective heat absorbed by the target food based on a corresponding temperature-time curve during the cooking of the target food.
Based on the method for determining the doneness of the food provided by the first aspect of the embodiment of the present application, optionally, the method further includes:
acquiring standard data corresponding to different food types;
the standard data corresponding to the determined target food comprises the following steps:
determining a target food category of the target food;
and determining standard data corresponding to the target food category.
Based on the food doneness determining method provided in the first aspect of the embodiment of the present application, optionally, the standard data includes a plurality of doneness shift stage temperatures, different doneness shift stage temperatures respectively have corresponding doneness shift stages, and the doneness shift stage is used to indicate a maximum doneness that can be reached by the target food at the doneness shift stage temperature corresponding to the doneness shift stage or lower.
Based on the method for determining the degree of cooked food provided by the first aspect of the embodiment of the present application, optionally, the standard data is obtained by presetting, or obtained by analyzing historical cooking data.
Based on the food doneness determining method provided by the first aspect of the embodiments of the present application, optionally, the standard data further includes standard weight data;
the doneness of the target food is calculated based on the effective calorie and the total cooked calorie, and thereafter, the method further comprises:
and correcting the doneness of the target food based on the standard weight and the weight data of the target food to obtain corrected doneness data.
Based on the food doneness determining method provided by the first aspect of the embodiment of the present application, optionally, the doneness of the target food is calculated based on the effective calorie and the total cooked calorie, and then the method further includes:
controlling a cooking process based on the doneness of the target food.
A second aspect of embodiments of the present application provides a food doneness determining apparatus, including:
a receiving unit for receiving a maturity determination instruction;
the determining unit is used for determining standard data corresponding to target food, and the standard data comprise the cooking temperature and the total cooking heat;
the device comprises an acquisition unit, a processing unit and a control unit, wherein the acquisition unit is used for acquiring cooking data of target food, and the cooking data comprises temperatures of the target food at different moments;
an effective calorie calculation unit for calculating an effective calorie absorbed by the target food based on the cooking data, the effective calorie being an amount of calorie absorbed by the target food when the temperature of the target food is equal to or higher than the doneness temperature;
a doneness calculating unit for calculating a doneness of the target food based on the effective calorie and the total cooked calorie.
A third aspect of the embodiments of the present application provides a terminal device, including:
the system comprises a central processing unit, a memory, an input/output interface, a wired or wireless network interface and a power supply;
the memory is a transient memory or a persistent memory;
the central processing unit is configured to communicate with the memory, and to execute the instructions in the memory on the device to perform the method according to any one of the first aspect of the embodiments of the present application.
A fourth aspect of embodiments of the present application provides an intelligent kitchen appliance, including:
a cooking assembly for cooking the target food item and a control assembly for performing the method as described above in any one of the first aspect of embodiments of the present application.
A fifth aspect of embodiments of the present application provides a computer-readable storage medium, including instructions, which, when executed on a computer, cause the computer to perform the method according to any one of the first aspects of embodiments of the present application.
A sixth aspect of embodiments of the present application provides a computer program product comprising instructions which, when run on a computer, cause the computer to perform the method according to any one of the first aspect of embodiments of the present application.
According to the technical scheme, the embodiment of the application has the following advantages: this scheme includes: receiving a maturity determination instruction; determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat; acquiring cooking data of target food, wherein the cooking data comprises temperatures of the target food at different moments; calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature; calculating the doneness of the target food based on the effective calorie and the total cooked calorie. Based on the technical means, the process of judging the maturity of the food is carried out based on the heat absorbed by the food, and compared with the original mode of judging based on the temperature, the judging mode is more accurate, and more accurate food maturity data can be provided for a user.
Drawings
In order to more clearly illustrate the embodiments of the present application or the technical solutions in the prior art, the drawings needed to be used in the description of the embodiments or the prior art will be briefly introduced below, it is obvious that the drawings in the following description are only embodiments of the present application, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts. It is to be understood that the drawings provided in this section are only for the purpose of better understanding the present solution and are not to be construed as limiting the present application.
FIG. 1 is a schematic flow chart diagram illustrating an embodiment of a method for determining the doneness of a food according to the present application;
FIG. 2 is a schematic diagram of a food temperature-time curve provided herein;
FIG. 3 is a schematic flow chart diagram illustrating an embodiment of a method for determining the doneness of a food according to the present application;
FIG. 4 is a schematic structural diagram of an embodiment of a food doneness determining apparatus of the present application;
fig. 5 is a schematic structural diagram of an embodiment of a terminal device according to the present application.
Detailed Description
The embodiment of the application provides a food doneness determining method, which is used for acquiring the doneness of food in a cooking process.
In order to make the technical solutions in the embodiments of the present application better understood, the technical solutions in the embodiments of the present application are clearly and completely described below, and it is obvious that the described embodiments are only some embodiments of the present application, 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. Meanwhile, descriptions of well-known functions and constructions are omitted in the following description for clarity and conciseness of description.
The terms "first," "second," "third," "fourth," and the like in the description and in the claims of the present application and in the drawings described above, if any, are used for distinguishing between similar elements and not necessarily for describing a particular sequential or chronological order. It will be appreciated that the data so used may be interchanged under appropriate circumstances such that the embodiments described herein may be practiced otherwise than as specifically illustrated or described herein. Furthermore, the terms "comprises," "comprising," and "having," and any variations thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of steps or elements is not necessarily limited to those steps or elements expressly listed, but may include other steps or elements not expressly listed or inherent to such process, method, article, or apparatus.
Referring to fig. 1, an embodiment of the present application includes: step 101-step 105.
101. A doneness determination instruction is received.
Specifically, the method triggers and executes the whole method based on the received maturity determination instruction, wherein an execution main body of the scheme can be an intelligent kitchen ware with a certain operation function or a terminal device with data interaction between the intelligent kitchen ware and the kitchen ware, and the method can be specifically determined according to actual conditions and is not limited here. The doneness determining instruction is used to indicate data information for determining a target food, which may be a food that has already been cooked or a food that is in the process of cooking, and is not limited herein. The maturity determination instruction may be sent by a user by pressing a corresponding trigger structure on the smart cookware, or may be triggered and sent by a certain function under an application program in the terminal device, which is not limited herein. It is understood that the doneness determining instruction may be sent according to the user's requirement, or may be sent several times at certain time intervals during the cooking process, so that the user can know the cooking condition of the target food, which may be specific to the actual condition, and is not limited herein.
102. And determining standard data corresponding to the target food.
Specifically, standard data corresponding to the target food are determined, wherein the standard data comprise the cooking temperature and the total cooking heat. The standard data includes the content of the target food, namely the judgment basis for judging the target food doneness, wherein the cooking temperature is the temperature at which the target food starts the cooking process, namely the lowest temperature at which the starch gelatinization reaction or the protein high-temperature denaturation reaction can be started, and when the temperature of the food exceeds the temperature, the target food starts the cooking process. The total cooked calorie is used to indicate the total calorie required to be absorbed by the target food until the target food is completely cooked after reaching the cooking temperature, and if the calorie absorbed by the target food is greater than or equal to the total cooked calorie above the cooking temperature, the target food is considered to be completely cooked, which may be determined according to the actual situation, and is not limited herein.
It should be noted that the standard data corresponding to different types of food are different, and a plurality of standard data corresponding to different types of food may be preset in the actual implementation process, such as: the beef cooking temperature is preset to be 100 ℃, the total cooking heat is 500 kilojoules, the chicken cooking temperature is preset to be 90 ℃, and the total cooking heat is 400 kilojoules, which can be determined according to actual conditions and is not limited herein. When the standard data are obtained, the corresponding standard data can be obtained according to the category of the target food.
103. Cooking data of the target food is acquired.
Specifically, cooking data of the target food is acquired. The cooking data includes temperatures of the target food at different times, the cooking data is data collected in the cooking process of the target food, and includes temperatures of the target food at different time points, wherein the temperatures of the target food can be obtained through a probe type thermometer or a kitchen ware, and the specific details are not limited herein. The temperatures of the target food at different times may constitute a temperature-time curve corresponding to the cooking process, and the calculation of the next step may be performed based on the temperature-time curve.
104. Calculating an effective amount of heat absorbed by the target food based on cooking data.
Specifically, the effective heat absorbed by the target food is calculated based on the cooking data, and the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the doneness temperature. In the cooking process, if the temperature of the food does not satisfy the ripening temperature, it means that the temperature cannot support the progress of the starch gelatinization reaction or the protein high-temperature denaturation reaction, and the amount of heat absorbed by the food cannot be used for ripening the target food under the temperature condition, so it is necessary to calculate the amount of heat absorbed by the target food when the temperature of the target food is equal to or higher than the ripening temperatureThe heat quantity, which meets the condition, triggers the starch gelatinization reaction or the protein high-temperature denaturation reaction, and the specific effective heat quantity calculation process can be referred to fig. 2, fig. 2 is a schematic diagram of a corresponding temperature-time curve G in the cooking process of the target food, wherein W is used for W0The target food is cooked at a temperature t1Reaches the ripening temperature at the moment t2Is uniformly maintained at W within the time0Above the temperature, the effective amount of heat absorbed by the target food can be calculated by calculating the curve G at W0Time of day t1To the target time t2Get the integral value E' therebetween
Specifically, the calculation method of E' may be:
105. the doneness of the target food is calculated based on the effective calorie and the total cooked calorie.
Specifically, after the effective heat absorbed by the target food in the cooking process is calculated, the doneness of the target food can be calculated based on the effective heat and the total cooked heat. The calculation method can be as follows: and calculating the ratio of the effective heat to the total cooked heat to obtain the cooked degree of the target food, wherein the specific calculation mode can be adjusted according to the actual situation, and is not limited herein.
According to the technical scheme, the embodiment of the application has the following advantages: this scheme includes: receiving a maturity determination instruction; determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat; acquiring cooking data of target food, wherein the cooking data comprises temperatures of the target food at different moments; calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature; calculating the doneness of the target food based on the effective calorie and the total cooked calorie. Based on the technical means, the process of judging the maturity of the food is carried out based on the heat absorbed by the food, and compared with the original mode of judging based on the temperature, the judging mode is more accurate, and more accurate food maturity data can be provided for a user.
Based on the embodiment provided in fig. 1, the present application optionally provides a more detailed embodiment that can be implemented optionally, please refer to fig. 3, and the method for determining the doneness of food provided in the present application includes: step 301 to step 308.
301. And acquiring standard data corresponding to different food types.
Specifically, standard data corresponding to different food types can be preset before cooking, and the standard data comprises the cooking temperature and the total cooking heat. The standard data includes the content of the target food, namely the judgment basis for judging the target food doneness, wherein the cooking temperature is the temperature at which the target food starts the cooking process, namely the lowest temperature at which the starch gelatinization reaction or the protein high-temperature denaturation reaction can be started, and when the temperature of the food exceeds the temperature, the target food starts the cooking process. The total cooked heat is used to indicate the total heat required for the target food to be completely cooked, and if the heat absorbed by the target food at a temperature higher than the cooking temperature is greater than or equal to the total cooked heat, the target food may be considered to be completely cooked, which may be determined according to actual conditions, and is not limited herein.
It should be noted that the standard data corresponding to different types of food are different, and a plurality of standard data corresponding to different types of food may be preset in the actual implementation process, such as: the beef cooking temperature is preset to be 100 ℃, the total cooking heat is 500 kilojoules, the chicken cooking temperature is preset to be 90 ℃, and the total cooking heat is 400 kilojoules, which can be determined according to actual conditions and is not limited herein. It can be understood that when the standard data are set for different food categories, the standard weight data of each food category can also be included, for example, the beef with 500g is cooked at 100 ℃, and the total cooked heat is 500 kilojoules; the cooking temperature of 500g of chicken is 90 ℃, the total heat of cooking is 400 kilojoules, so that the subsequent cooking degree calculation process is convenient to carry out, which can be determined according to the actual situation without limitation,
the standard data corresponding to different kinds of food can be preset by staff, or set by a user actively, or obtained by automatic optimization learning based on historical cooking data analysis, and the standard data can be determined according to actual conditions without limitation.
302. A doneness determination instruction is received.
Specifically, the doneness determining instruction is used to instruct to determine data information of the target food, which may be a food already cooked or a food in the process of cooking, and is not limited herein. It is understood that the doneness determining instruction may be sent according to the user's requirement, or may be sent several times at certain time intervals during the cooking process, so that the user can know the cooking condition of the target food, which may be specific to the actual condition, and is not limited herein.
303. A target food category of the target food is determined.
Specifically, the target food type of the target food is determined, the target food type of the target food in the cooking process can be manually selected by a user in the actual implementation process, and the target food type can also be determined by technologies such as image recognition and the like, which can be specifically determined according to the actual situation, and is not limited herein.
304. And determining standard data corresponding to the target food category.
And determining standard data corresponding to the target food category. Reading the content of the pre-stored standard data based on the obtained target food category as described in step 301 above includes: the ripening temperature, total heat of ripening and standard weight data are not described herein in detail.
305. And acquiring a corresponding temperature-time curve in the cooking process of the target food.
Specifically, a corresponding temperature-time curve in the cooking process of the target food is obtained, wherein the temperature-time curve is as shown in fig. 2, the temperature of the food is gradually increased along with the change of the cooking process until the temperature is consistent with the highest temperature which can be reached by heating the kitchen ware, a sensor such as a thermometer and the like can be used for continuously detecting the temperature of the food in the process, and then the corresponding temperature-time curve in the cooking process of the target food is obtained, and the temperature inside the kitchen ware can also be measured as the implementation temperature of the food, and the specific temperature-time curve obtaining mode can be determined according to the actual situation, and is not limited herein.
306. Calculating an effective amount of heat absorbed by the target food based on a corresponding temperature-time curve during cooking of the target food.
Specifically, the effective heat absorbed by the target food is calculated based on a corresponding temperature-time curve during the cooking process of the target food.
The effective heat is the heat absorbed by the target food when the temperature of the target food is more than or equal to the ripening temperature. If the temperature of the food does not meet the ripening temperature during the cooking process, the temperature can not support the starch gelatinization reaction or the high-temperature protein denaturation reaction, the heat absorbed by the food under the temperature condition can not be used for cooking the target food, so the heat absorbed by the target food when the temperature of the target food is higher than or equal to the cooking temperature needs to be calculated, the heat meeting the condition triggers the starch gelatinization reaction or the high-temperature protein denaturation reaction, the specific effective heat calculation process can be referred to fig. 2, figure 2 is a schematic diagram of a temperature-time curve G corresponding to the cooking of a target food, wherein the target food reaches the ripening temperature at the time t1 and is consistently maintained above the W0 temperature at the time t2 with the W0 as the corresponding ripening temperature of the target food, the effective calorie absorbed by the target food can be obtained by calculating the integrated value E' of the curve G between the time t1 at W0 and the target time t 2.
Specifically, the calculation method of E' may be:
e' is the effective amount of heat absorbed by the target food.
307. The doneness of the target food is calculated based on the effective calorie and the total cooked calorie.
Specifically, the calculation method may be: and calculating the ratio of the effective heat to the total cooked heat to obtain the cooked degree of the target food, wherein the specific calculation mode can be adjusted according to the actual situation, and is not limited herein.
It is noted that the standard data may include a plurality of doneness shift-level temperatures, and different doneness shift-level temperatures respectively have corresponding doneness levels, and the doneness level is used for indicating the maximum doneness which can be reached by the target food at a temperature of the target food which is less than or equal to the doneness shift-level temperature corresponding to the doneness level. In calculating the doneness of food, the doneness shift temperature may be referred to for calculation, for example, in the cooking process of a chicken, a meat portion and a bone portion of the chicken are cooked at different temperatures, for example, if the doneness temperature of the bone portion is higher than the doneness temperature of the meat portion, and if the heating temperature is higher than the doneness temperature of the meat and lower than the doneness temperature of the bone portion, the food cannot be completely cooked even if the food absorbs more heat, and the doneness of the target food can be determined by using the doneness shift temperature, for example:
the temperature of a certain food material at the first turning gear is 90 ℃, and the temperature of a certain food material at the second turning gear is 95 ℃. The food material can be cooked at 90 deg.C for half an hour to 9 min, but can not be completely cooked by continuously heating at 90 deg.C, and can be cooked only by heating at 95 deg.C for 10 min. Therefore, when the maturity is determined, the integrated value needs to be determined based on different temperature gears, and if the temperature fails to reach the next gear, the maturity is kept unchanged. The maturity determination process based on the maturity shift temperature may be set according to a predetermined rule, and is not limited herein.
308. Calculating corrected doneness data based on the standard weight, the weight data of the target food, and the doneness of the target food.
Specifically, calculating corrected doneness data based on the standard weight, the weight data of the target food, and the doneness of the target food includes: the doneness of the target food was corrected based on the ratio of the standard weight to the weight of the target food, as described in the standard data: the standard weight is 500g, heat absorption is required for chicken to become cooked by 400 kilojoules, the cooked degree of the chicken corresponding to the current cooking process reaches 80% by calculation based on the standard data, the weight of the target food to be actually cooked is 1000g, corrected cooked degree data is calculated based on the standard weight, the weight data of the target food and the cooked degree of the target food, namely the ratio of the standard weight to the actual weight of the target food is equal to the ratio between the data obtained by calculation and the cooked degree of the corrected target food, and the corrected cooked degree of the target food in the current cooking process is 40% based on the calculation rule. More accurate food ripeness conditions are obtained through the mode.
It will be appreciated that the correction process may be based not only on the ratio of the standard weight to the weight of the target food, but that the ratio between the actual weight and the standard weight may not be exactly the same as the adjustment of the effective heat in practice due to the loss of heat transfer and the unused form of the food. For example, in roasting meat, if it is required to roast meat of 500g for 30 minutes at a set temperature, and meat of 1000g for longer time, but not necessarily for 60 minutes, the user may modify the adjustment factor, and the specific modification rule may be determined according to actual conditions, and is not limited herein.
309. Controlling a cooking process based on the doneness of the target food.
Specifically, the control of the cooking process based on the doneness of the target food comprises: and adjusting the cooking temperature based on the doneness of the target food, and if the doneness reaches 100%, stopping the cooking process, i.e. reducing the cooking temperature to 0, or if the doneness reaches a certain preset value, increasing or decreasing the cooking temperature, thereby improving the controllability and the feasibility of the cooking process. The specific situation may be determined according to actual circumstances, and is not limited herein.
According to the technical scheme, the embodiment of the application has the following advantages: this scheme includes: receiving a maturity determination instruction; determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat; acquiring cooking data of target food, wherein the cooking data comprises temperatures of the target food at different moments; calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature; calculating the doneness of the target food based on the effective calorie and the total cooked calorie. Based on the technical means, the process of judging the maturity of the food is carried out based on the heat absorbed by the food, and compared with the original mode of judging based on the temperature, the judging mode is more accurate, and more accurate food maturity data can be provided for a user.
The above-mentioned content introduces the food doneness determination method provided by the present application, and it is necessary to introduce an implementation environment of the present solution, and a specific implementation scenario of the present solution may include:
(1) food thermometer and intelligent terminal
The temperature data of the food is collected by a food thermometer, which is positioned in the food being cooked, such as a barbecue thermometer with a probe, which can be inserted into a barbecue to detect the temperature of the food. The food thermometer realizes temperature detection and sends detected data to the intelligent terminal, and the intelligent terminal calculates the maturity of food and prompts the maturity.
(2) The cooking utensil has a temperature detection function, a calculation function and a prompt function.
The scheme can be independently applied to the cooking utensil with the temperature detection function, the calculation function and the prompt function, the food temperature collection and the cooking degree calculation process are independently completed by the cooking utensil, and the food temperature collection and the cooking degree calculation process are displayed for a user.
(3) Cooking utensil + intelligent terminal who includes temperature detection function and have networking function
Wherein cooking utensil is used for gathering food temperature to send food temperature data to the intelligent terminal that the user used through networking function, utilize intelligent terminal's computing power to carry out the calculation and the doneness suggestion of food doneness.
The above description describes a food doneness determining method provided by the present application, and a food doneness determining apparatus provided by the present application is explained below, referring to fig. 4, and the food doneness determining apparatus provided by the present application includes:
a receiving unit 401, wherein the receiving unit 401 is configured to receive a maturity determination instruction;
a determining unit 402, wherein the determining unit 402 is used for determining standard data corresponding to target food, and the standard data comprises a ripening temperature and a total ripening heat quantity;
an obtaining unit 403, wherein the obtaining unit 403 is configured to obtain cooking data of a target food, and the cooking data includes temperatures of the target food at different times;
an effective calorie calculation unit 404, wherein the calculation unit 404 is configured to calculate an effective calorie absorbed by the target food based on the cooking data, and the effective calorie is an amount of calorie absorbed by the target food when the temperature of the target food is equal to or higher than the doneness temperature;
a doneness calculating unit 405 for calculating the doneness of the target food based on the effective calorie and the total cooked calorie.
In this embodiment, the flow executed by each unit in the food doneness determining apparatus is similar to the method flow described in the embodiment corresponding to fig. 1, and is not described herein again.
Fig. 5 is a schematic structural diagram of a terminal device according to an embodiment of the present disclosure, where the terminal device 500 may include one or more Central Processing Units (CPUs) 501 and a memory 505, and the memory 505 stores one or more applications or data therein.
In this embodiment, the specific functional module division in the central processing unit 501 may be similar to the functional module division manner of each unit described in fig. 4, and is not described herein again.
The central processing unit 501 may perform the operations performed by the food doneness determining method in the embodiments shown in fig. 1 or fig. 2, which are not described herein again.
The application also provides an intelligent kitchen ware, intelligent kitchen ware includes:
the cooking assembly is used for cooking the target food, and the control assembly is used for executing the food doneness determining method described in the embodiment corresponding to fig. 1 or fig. 2.
Embodiments of the present application also provide a computer storage medium for storing computer software instructions for use as described above, including a program designed for executing the method for determining the doneness of a food.
The food doneness determination method may be as described in the foregoing description of fig. 1.
The present application further provides a computer program product, which includes computer software instructions that can be loaded by a processor to implement the flow of the food doneness determination method of any one of fig. 1 or fig. 3.
It is clear to those skilled in the art that, for convenience and brevity of description, the specific working processes of the above-described systems, apparatuses and units may refer to the corresponding processes in the foregoing method embodiments, and are not described herein again.
In the several embodiments provided in the present application, it should be understood that the disclosed system, apparatus and method may be implemented in other manners. For example, the above-described apparatus embodiments are merely illustrative, and for example, the division of the units is only one logical division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection through some interfaces, devices or units, and may be in an electrical, mechanical or other form.
The units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the solution of the embodiment.
In addition, functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.
The integrated unit, if implemented in the form of a software functional unit 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 application may be substantially implemented or contributed to by the prior art, or all or part of the technical solution may be embodied in a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be 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 application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a read-only memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and the like.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (12)
1. A method for determining a doneness of a food, comprising:
receiving a maturity determination instruction;
determining standard data corresponding to target food, wherein the standard data comprise a cooking temperature and a total cooking heat;
acquiring cooking data of the target food, wherein the cooking data comprises temperatures of the target food at different moments;
calculating an effective heat absorbed by the target food based on the cooking data, wherein the effective heat is the heat absorbed by the target food when the temperature of the target food is greater than or equal to the ripening temperature;
calculating the doneness of the target food based on the effective calorie and the total doneness amount.
2. The method of claim 1, wherein the obtaining cooking data of the target food comprises:
acquiring a corresponding temperature-time curve in the cooking process of the target food;
the calculating an effective heat absorbed by the target food based on the cooking data comprises: calculating the effective heat absorbed by the target food based on a corresponding temperature-time curve during the cooking of the target food.
3. The method of determining the doneness of a food according to claim 1, further comprising:
acquiring standard data corresponding to different food types;
the standard data corresponding to the determined target food comprises the following steps:
determining a target food category of the target food;
and determining standard data corresponding to the target food category.
4. The method according to claim 1, wherein the standard data includes a plurality of doneness shift stage temperatures, different doneness shift stage temperatures respectively having corresponding doneness shift stages for indicating a maximum doneness that can be reached by the target food at a temperature of the target food equal to or less than the doneness shift stage temperature corresponding to the doneness shift stage.
5. The method of claim 1, wherein the standard data is obtained by presetting or by analyzing historical cooking data.
6. The method of claim 1, wherein the standard data further comprises standard weight data;
the doneness of the target food is calculated based on the effective calorie and the total cooked calorie, and thereafter, the method further comprises:
calculating corrected doneness data based on the standard weight, the weight data of the target food, and the doneness of the target food.
7. The method of determining the doneness of a food according to claim 1, wherein the calculating the doneness of the target food based on the effective calorie and the total amount of cooked calories, thereafter, the method further comprises:
adjusting a cooking temperature based on the doneness of the target food.
8. A food doneness determining apparatus, comprising:
a receiving unit for receiving a maturity determination instruction;
the determining unit is used for determining standard data corresponding to target food, and the standard data comprise the cooking temperature and the total cooking heat;
the device comprises an acquisition unit, a processing unit and a control unit, wherein the acquisition unit is used for acquiring cooking data of target food, and the cooking data comprises temperatures of the target food at different moments;
an effective calorie calculation unit for calculating an effective calorie absorbed by the target food based on the cooking data, the effective calorie being an amount of calorie absorbed by the target food when the temperature of the target food is equal to or higher than the doneness temperature;
a doneness calculating unit for calculating a doneness of the target food based on the effective calorie and the total cooked calorie.
9. A terminal device, comprising:
a central processing unit, a memory;
the memory is a transient memory or a persistent memory;
the central processor is configured to communicate with the memory, and the instructions in the memory are executed on the terminal device to perform the method of any one of the preceding claims 1 to 7.
10. An intelligent cookware, wherein the intelligent cookware comprises:
a cooking assembly for cooking the target food and a control assembly for performing the method of any one of the preceding claims 1 to 7.
11. A computer-readable storage medium comprising instructions that, when executed on a computer, cause the computer to perform the method of any of claims 1 to 7.
12. A computer program product comprising instructions which, when run on a computer, cause the computer to perform the method of any one of the preceding claims 1 to 7.
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| CN202111640756.9A CN114209219A (en) | 2021-12-29 | 2021-12-29 | Food maturity determination method and related equipment |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202111640756.9A CN114209219A (en) | 2021-12-29 | 2021-12-29 | Food maturity determination method and related equipment |
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Application publication date: 20220322 |