CN114688568A - Cooking appliance control method, cooking appliance and computer readable storage medium - Google Patents
Cooking appliance control method, cooking appliance and computer readable storage medium Download PDFInfo
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- CN114688568A CN114688568A CN202011585480.4A CN202011585480A CN114688568A CN 114688568 A CN114688568 A CN 114688568A CN 202011585480 A CN202011585480 A CN 202011585480A CN 114688568 A CN114688568 A CN 114688568A
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
- F24C3/126—Arrangement or mounting of control or safety devices on ranges
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
Abstract
The application provides a cooking appliance control method, a cooking appliance and a computer readable storage medium, wherein the method comprises the following steps: acquiring dish cooking voice of a user, and determining the food material category of food materials required by a target dish to be cooked according to the dish cooking voice; determining a cooking temperature of each cooking stage for cooking a target dish according to the food material category; acquiring historical evaluation information of a user on a target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information; determining a target cooking temperature of each cooking stage according to the cooking temperature and the cooking temperature gain value of each cooking stage; controlling the output power of the cooker according to the target cooking temperature of each cooking stage; the temperature in the pot of the pot placed on the stove is monitored, and when the temperature in the pot reaches the target cooking temperature, cooking prompt information is output. According to the scheme, the control information of the cooker can be output according to the food material category of the dish and the historical evaluation information of the user on the dish.
Description
Technical Field
The application relates to the technical field of cookers, in particular to a cooker control method, a cooker and a computer readable storage medium.
Background
With the development of the times, household appliances in life are more and more, and the life quality of people is greatly improved. At present, automatic cooking cookers on the market can only control the cookers according to control nodes of recipes, but users fry dishes according to the recipes, the users cannot accurately grasp the conditions in a pot, and the eating habits of the users are different, so that the cooked food is not delicious. Therefore, how to improve the user's grasp of each cooking stage in the cooking process and make the dishes cooked by the user more delicious is a problem to be solved urgently at present.
Disclosure of Invention
The present application mainly aims to provide a cooker control method, a cooker and a computer readable storage medium, which aim to improve the user's grasp of each cooking stage in the cooking process so that the dishes cooked by the user are more delicious.
In a first aspect, the present application provides a cooktop control method comprising:
acquiring dish cooking voice of a user, and determining the food material category of food materials required by a target dish to be cooked according to the dish cooking voice;
determining a cooking temperature of each cooking stage for cooking the target dish according to the food material category;
acquiring historical evaluation information of a user on the target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information;
determining a target cooking temperature for each cooking stage according to the cooking temperature and the cooking temperature gain value for each cooking stage;
controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish in the process of cooking the target dish;
monitoring the temperature in the pot of the pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature.
In a second aspect, the present application also provides a hob comprising a processor, a memory, and a computer program stored on the memory and executable by the processor, wherein the computer program, when executed by the processor, implements the steps of the hob control method as described above.
In a third aspect, the present application also provides a computer readable storage medium having a computer program stored thereon, wherein the computer program, when executed by a processor, implements the steps of the hob control method as described above.
The application provides a cooker control method, a cooker and a computer-readable storage medium, wherein the method comprises the steps of obtaining dish cooking voice of a user, and determining food material categories of food materials required by a target dish to be cooked according to the dish cooking voice; then determining the cooking temperature of each cooking stage of the cooking target dish according to the food material category; acquiring historical evaluation information of a user on a target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information; then determining a target cooking temperature of each cooking stage according to the cooking temperature and the cooking temperature gain value of each cooking stage; in the process of cooking a target dish, controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish; and then monitoring the temperature in the pot of the pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature. The cooking temperature of each cooking stage of the dish is determined according to the food material category of the dish and the historical evaluation information of the user on the dish, and when the temperature in the pot reaches the cooking temperature, the cooking prompt information is output, so that the user can grasp each cooking stage in the cooking process, and the cooking level of the user is greatly improved.
Drawings
In order to more clearly illustrate the technical solutions of the embodiments of the present application, the drawings required to be used in the description of the embodiments are briefly introduced below, and it is obvious that the drawings in the description below are some embodiments of the present application, and it is obvious for those skilled in the art to obtain other drawings without creative efforts.
Fig. 1 is a schematic flow chart illustrating steps of a method for controlling a cooker according to an embodiment of the present disclosure;
FIG. 2 is a flow diagram illustrating sub-steps of the cooktop control method of FIG. 1;
fig. 3 is a schematic diagram of a cooking temperature curve of a cooking food material according to an embodiment of the present disclosure;
fig. 4 is a graph illustrating a cooking temperature gain curve of a cooking material according to an embodiment of the present disclosure;
fig. 5 is a schematic diagram of a target cooking temperature curve of a cooking material according to an embodiment of the present application;
FIG. 6 is a block diagram schematically illustrating the structure of a cooking appliance provided in an embodiment of the present application.
The implementation, functional features and advantages of the objectives of the present application will be further explained with reference to the accompanying drawings.
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 some, but not all, embodiments of the present application. 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 flow diagrams depicted in the figures are merely illustrative and do not necessarily include all of the elements and operations/steps, nor do they necessarily have to be performed in the order depicted. For example, some operations/steps may be decomposed, combined or partially combined, so that the actual execution order may be changed according to the actual situation.
With the development of the times, household appliances in life are more and more, and the life quality of people is greatly improved. At present, automatic cooking cookers on the market can only control the cookers according to control nodes of recipes, but users fry dishes according to the recipes, the users cannot accurately grasp the conditions in a pot, and the eating habits of the users are different, so that the cooked food is not delicious enough. Therefore, how to improve the user's grasp of each cooking stage in the cooking process and make the dishes cooked by the user more delicious is a problem to be solved urgently at present.
In order to solve the above problems, embodiments of the present application provide a cooktop control method, a cooktop, and a computer-readable storage medium. The stove control method can be applied to stoves, the stoves can be natural gas stoves, liquefied petroleum gas stoves, electromagnetic stoves, table gas stoves, floor type gas stoves, embedded gas stoves and the like, and the stoves can be single-hole stoves, double-hole stoves and multi-hole stoves.
Some embodiments of the present application will be described in detail below with reference to the accompanying drawings. The embodiments described below and the features of the embodiments can be combined with each other without conflict.
Referring to fig. 1, fig. 1 is a schematic flow chart illustrating steps of a stove control method provided in an embodiment of the present application.
As shown in fig. 1, the cooktop control method includes steps S101 to S106.
Step S101, obtaining dish cooking voice of a user, and determining the food material category of food materials required by a target dish to be cooked according to the dish cooking voice.
The dish cooking voice is a voice of a cooking task issued by a user, such as a voice of "frying beef steak to 5 minutes cooked", "frying cabbage", and "hot pepper frying meat".
In one embodiment, as shown in fig. 2, step S101 includes sub-steps S1011 to S1012.
And a substep S1011, recognizing the dish cooking voice to determine the dish name of the target dish to be cooked.
Obtaining dish cooking voice sent by a user, inputting the dish cooking voice into a preset voice recognition model to obtain text information of the cooking voice, extracting dish keywords in the text information, and obtaining a dish name of a target dish to be cooked. The preset voice recognition model is a pre-trained neural network model. The dish cooking voice is input into the preset voice recognition model, the text information of the cooking voice can be accurately and quickly known, the key words of dishes in the text information are extracted, and the names of the dishes can be accurately determined.
It is understood that the preset speech recognition model is a pre-trained neural network model, and the training of the neural network model may be: and acquiring sample voice, labeling the sample voice according to the category corresponding to the text information to construct sample data, and performing iterative training on the neural network model based on the sample data until the neural network model is converged, thereby obtaining the voice recognition model. The neural network model includes a convolutional neural network model, a cyclic neural network model and a cyclic convolutional neural network model, and certainly, other network models can be adopted to train to obtain a speech recognition model, which is not specifically limited in the present application.
Illustratively, the obtained voice sent by the user is 'fried steak to 5 minutes of cooking', the dish cooking voice of the 'fried steak to 5 minutes of cooking' is input to a preset voice recognition model, text information of the 'fried steak to 5 minutes of cooking' is obtained, the text information is extracted, keywords of 'fried', 'steak' and '5 minutes of cooking' are obtained, and according to the keywords of 'fried', 'steak' and '5 minutes of cooking', the dish name of a target dish to be cooked can be determined to be the steak.
And a substep S1012, obtaining the food material category corresponding to the dish name.
Wherein the food materials can be meat, egg, vegetable, aquatic product, five cereals, miscellaneous grain, fungus, etc.
And acquiring a mapping relation table between preset dish names and food material categories, and determining the food material categories corresponding to the dish names according to the dish names and the mapping relation table. The mapping relation table is pre-established, and the establishment of the mapping relation table can be performed according to actual conditions, which is not specifically limited in the present application. The food material category of the food material required by the dish can be rapidly and accurately known through the mapping relation table.
Illustratively, the target dish name is "fried pepper meat", so the required food materials corresponding to the target dish "fried pepper meat" are pepper and meat, a mapping relation table between preset dish names and food material categories is obtained, and according to the pepper, the meat and the mapping relation table, the food material categories corresponding to the food materials required by the target dish are determined to be meat, eggs and vegetables.
Step S102, determining the cooking temperature of each cooking stage for cooking the target dish according to the food material category.
The cooking stage includes a blanking stage, a first stir-frying stage, a seasoning adding stage, a second stir-frying stage, a juice collecting stage and a pan lifting stage, and certainly, more or less stages than the above cooking stage may be used in cooking.
In one embodiment, a cooking temperature curve corresponding to a food material category is obtained; and determining the cooking temperature of each cooking stage of the cooking target dish according to the cooking temperature curve. The cooking temperature of each cooking stage of the target dish can be rapidly determined through the cooking temperature curve, and the efficiency and the accuracy of cooking are greatly improved.
In an embodiment, the manner of obtaining the cooking temperature curve corresponding to the food material category may be: and acquiring a mapping relation table between the food material categories and the cooking temperature curves, and acquiring the cooking temperature curves corresponding to the food material categories according to the mapping relation table and the food material categories. According to the mapping relation table, the cooking temperature curve can be rapidly determined, and the accuracy of cooking is greatly improved.
Illustratively, as shown in fig. 3, the curve in fig. 3 is a cooking temperature curve of each stage of the first food material, the time period t1-t2 is a temperature curve of a blanking stage, the time period t2-t3 is a temperature curve of a first stir-frying stage, the time period t3-t4 is a temperature curve of a seasoning adding stage, the time period t4-t5 is a temperature curve of a second stir-frying stage, and the time period t5-t6 is a temperature curve of a pan.
In an embodiment, according to the cooking temperature curve, the manner of determining the cooking temperature of each cooking stage of cooking the target dish may be: each cooking stage of the cooking target dish corresponds to the cooking temperature curve, and the cooking temperature of each cooking stage of the cooking target dish is obtained.
Step S103, obtaining historical evaluation information of the user on the target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information.
The historical evaluation information is evaluation information of a user on dishes, and the evaluation information comprises evaluation information of not crisp dishes, too old dishes, tasty seasonings, too much soup and the like. The historical evaluation information is stored in a memory of the cooker, and the historical evaluation information transmitted by other equipment can be obtained, which is not described herein again.
In one embodiment, historical evaluation information of a user on a target dish is obtained, and a cooking temperature gain value of each cooking stage of the target dish is determined according to the historical evaluation information. Wherein the cooking temperature gain value is a temperature gain value for each stage of cooking.
In an embodiment, according to the historical evaluation information, the cooking temperature gain value of each cooking stage of the target dish may be determined by: acquiring a mapping relation table between historical evaluation information and a cooking temperature gain value; and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information and the mapping relation table. The mapping relation table is established in advance according to the historical evaluation information and the cooking temperature gain value, the mapping relation table can be established according to the situation, and the mapping relation table is not specifically limited in the application. Through the historical evaluation information and the mapping relation table, the cooking temperature gain value can be accurately determined, and the intelligence of the cooker is greatly improved.
For example, as shown in fig. 4, the curves in fig. 4 are a cooking temperature gain value curve of each cooking stage of the first food material, the time periods t1-t2 are cooking temperature gain value curves of the blanking stage, the time periods t2-t3 are cooking temperature gain value curves of the first stir-frying stage, the time periods t3-t4 are cooking temperature gain value curves of the seasoning adding stage, the time periods t4-t5 are cooking temperature gain value curves of the second stir-frying stage, and the time periods t5-t6 are cooking temperature gain value curves of the first pan.
And step S104, determining a target cooking temperature of each cooking stage according to the cooking temperature and the cooking temperature gain value of each cooking stage.
Wherein the target cooking temperature is a cooking temperature of each cooking stage of the current dish.
In one embodiment, the cooking temperature of each cooking stage is added to the corresponding cooking temperature gain value of the cooking stage to obtain the target cooking temperature of each cooking stage. The cooking temperature of each cooking stage and the cooking temperature gain value of the corresponding cooking stage are subjected to rice adding calculation, so that the target cooking temperature can be quickly determined.
For example, as shown in fig. 5, a cooking temperature curve L1 of each cooking stage of the first food material and a cooking temperature gain value curve L2 of each cooking stage are added to obtain a target cooking temperature curve L3 of each cooking stage, where a time period t1-t2 is a target cooking temperature curve of a blanking stage, a time period t2-t3 is a target cooking temperature curve of a first stir-frying stage, a time period t3-t4 is a target cooking temperature curve of a seasoning adding stage, a time period t4-t5 is a target cooking temperature curve of a second stir-frying stage, and a time period t5-t6 is a target cooking temperature curve of a first pan.
Step S105, in the process of cooking the target dish, controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish.
The output power of the cooker comprises a first power gear, a second power gear and a third power gear, the first power gear is a lowest power gear, the third power gear is a highest power gear, for example, the first power gear is 1000W, the second power gear is 1500W, the third power gear is 2000W, and of course, more power gears are available, which is not specifically limited in the present application.
In an embodiment, during the cooking of said target dish, the output power of the hob is controlled according to the target cooking temperature of each cooking stage of the target dish.
Exemplarily, the blanking stage is a first power gear, the first stir-frying stage is a third power gear, the seasoning adding stage is a first power gear, the second stir-frying stage is a second power gear, and the juice collecting stage is a first power gear; adjusting the output power of the cooker to a first power gear in the feeding stage, adjusting the output power of the first stir-frying stage to a third power gear, adjusting the output power of the seasoning adding stage to the first power gear, adjusting the output power of the second stir-frying stage to a second power gear, and adjusting the output power of the juice collecting stage to the first power gear, so that the cooking output power is controlled in the whole cooking stage according to the target cooking temperature curve.
In some embodiments, the output power of the stove is controlled according to the opening percentage of the fuel port of the programmable valve, for example, the output power of the stove includes a first power gear, a second power gear, a third power gear and a fourth power gear, the fuel port of the programmable valve is opened twenty-five percent when the stove is in the first power gear, the fuel port of the programmable valve is opened fifty percent when the stove is in the second power gear, the fuel port of the programmable valve is opened seventy-five percent when the stove is in the third power gear, the fuel port of the programmable valve is opened one hundred percent when the stove is in the fourth power gear, the first power gear is the lowest power gear, and the fourth power gear is the highest power gear. Of course, there may be more power steps and the corresponding percentage of fuel opening of the programmable valve, and this is not specifically limited in this application. The programmable valve can be determined according to actual conditions, and the application is not limited to this.
And S106, monitoring the temperature in the pot of the pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature.
Wherein, the cooking prompt message comprises at least one of the following: blanking prompt information, stir-frying prompt information, seasoning adding prompt information, juice collecting prompt information and pan lifting prompt information.
In one embodiment, the temperature in the pot of the pot placed on the cooker is monitored, and when the temperature in the pot reaches the target cooking temperature, the cooking prompt information is output to prompt a user to do corresponding cooking actions, so that the accuracy of the user in judging the cooking stage is improved.
In one embodiment, the way to monitor the temperature in the pot of the pot placed on the cooker may be: monitoring the temperature of the bottom of a pot placed on the stove; and determining the pot temperature of the pot according to the pot bottom temperature and the preset compensation temperature. Wherein the preset compensation temperature is determined according to the food material category. The temperature in the pot can be accurately determined by monitoring the pot bottom temperature of the pot and according to the pot bottom temperature and the preset compensation temperature.
It can be understood that the preset compensation temperature is determined according to the food material category, and this is not specifically limited in this application, for example, the preset compensation temperature for meat and eggs may be 10 degrees celsius, the preset compensation temperature for vegetables may be 5 degrees celsius, the preset compensation temperature for aquatic products may be 8 degrees celsius, and the preset compensation temperature for fungi may be 5 degrees celsius. Therefore, the preset compensation temperatures of other food material categories can be set according to actual conditions.
In one embodiment, the manner of monitoring the bottom temperature of the pot placed on the cooker may be: the pot is provided with a temperature sensor, and the temperature of the pot bottom is acquired through the temperature sensor to obtain the temperature of the pot bottom. In other embodiments, the slice comprises a temperature sensor, and when the slice is in stir-frying and the slice contacts the bottom of the pan, the temperature of the bottom of the pan is acquired to obtain the temperature of the bottom of the pan. The temperature sensor may be set according to actual conditions, which is not specifically limited in this application.
In an embodiment, the manner of monitoring the temperature in the pot of the pot placed on the cooker may also be: the infrared camera near the cookware is used for collecting the infrared image of the region where the cookware is located, and the temperature in the pot of the cookware is determined according to the infrared image. Wherein, this infrared camera can be for installing the infrared camera on the cigarette machine, and the selection of this infrared camera can be selected according to actual conditions, and this application does not do specific limit to this. By collecting the infrared image in the pot, the temperature in the pot can be accurately determined according to the infrared image.
In an embodiment, according to the infrared image, the method for determining the temperature in the pot of the pot may be: and acquiring a temperature mapping table corresponding to the color of the image, and determining the temperature in the pot of the pot according to the temperature mapping table and the infrared image. The temperature in the pan can be accurately determined through the infrared image.
Illustratively, a user sends out a dish cooking voice of fried steak 5 min, the cooker collects the dish cooking voice of the fried steak 5 min, according to the dish cooking voice of the fried steak 5 min, food materials required by a target dish to be cooked are determined to be steaks, the food material category corresponding to the steaks is determined to be egg meat, according to the food material category to be egg meat, the cooking temperature of each cooking stage of the dish is determined, historical evaluation information of the steaks is obtained, according to the historical evaluation information, a cooking temperature gain value of each cooking stage is determined, according to the cooking temperature and the cooking temperature gain value of each cooking stage, the target cooking temperature of each cooking stage is determined, the output power of the cooker is controlled according to the target cooking temperature, the temperature in the pot is monitored, when the temperature in the pot reaches the blanking stage, blanking prompt information is output, and when the temperature in the pot reaches the turn-over temperature, then the prompt tone for turning the beefsteak over is output, and when the beefsteak reaches the temperature of 5 minutes of maturity, the prompt tone for discharging the beefsteak out of the pot is output.
The cooker control method provided by the embodiment obtains the dish cooking voice of the user, and determines the food material category of the food material required by the target dish to be cooked according to the dish cooking voice; then, according to the food material category, determining the cooking temperature of each cooking stage for cooking the target dish; acquiring historical evaluation information of a user on a target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information; then determining a target cooking temperature of each cooking stage according to the cooking temperature and the cooking temperature gain value of each cooking stage; in the process of cooking a target dish, controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish; and monitoring the temperature in the pot of the pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature. The cooking temperature of each cooking stage of the dish is determined according to the food material category of the dish and the historical evaluation information of the user on the dish, and when the temperature in the pot reaches the cooking temperature, the cooking prompt information is output, so that the user can grasp each cooking stage in the cooking process, and the cooking level of the user is greatly improved.
Referring to fig. 6, fig. 6 is a schematic block diagram of a structure of a cooker provided in an embodiment of the present application.
As shown in fig. 6, the cooktop 200 includes a processor 202 and a memory 203 connected by a system bus 201, where the memory 203 may include a non-volatile storage medium and an internal memory.
The non-volatile storage medium may store an operating system and a computer program. The computer program includes program instructions that, when executed, cause a processor to perform any one of the cooktop control methods.
The processor 202 is used to provide computing and control capabilities, supporting the operation of the entire cooktop.
The internal memory provides an environment for the execution of a computer program in a non-volatile storage medium, which, when executed by the processor, causes the processor to perform any one of the cooktop control methods.
Those skilled in the art will appreciate that the configuration shown in fig. 6 is a block diagram of only a portion of the configuration associated with the present application and does not constitute a limitation of the cooktop to which the present application is applied, and that a particular cooktop may include more or fewer components than shown in the figures, or combine certain components, or have a different arrangement of components.
It should be understood that the bus 201 is, for example, an I2C (Inter-Integrated Circuit) bus, the Memory 203 may be a Flash chip, a Read-Only Memory (ROM), a magnetic disk, an optical disk, a usb disk, or a removable hard disk, and the Processor 202 may be a Central Processing Unit (CPU), and the Processor may also be other general purpose processors, Digital Signal Processors (DSP), Application Specific Integrated Circuits (ASIC), Field Programmable Gate Arrays (FPGA) or other Programmable logic devices, discrete Gate or transistor logic devices, discrete hardware components, and the like. Wherein a general purpose processor may be a microprocessor or the processor may be any conventional processor or the like.
Wherein, in one embodiment, the processor is configured to execute a computer program stored in the memory to implement the steps of:
acquiring dish cooking voice of a user, and determining the food material category of food materials required by a target dish to be cooked according to the dish cooking voice;
determining a cooking temperature of each cooking stage for cooking the target dish according to the food material category;
acquiring historical evaluation information of a user on the target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information;
determining a target cooking temperature for each cooking stage according to the cooking temperature and the cooking temperature gain value for each cooking stage;
controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish in the process of cooking the target dish;
monitoring the temperature in the pot of the pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature.
In one embodiment, the processor, when implementing the determining of the food material category of the food material required for the target dish to be cooked from the dish cooking voice, is configured to implement:
recognizing the dish cooking voice to determine a dish name of a target dish to be cooked;
and acquiring the food material category corresponding to the dish name.
In one embodiment, the processor, when implementing the determining of the cooking temperature for each cooking stage of cooking the target dish according to the food material category, is configured to implement:
acquiring a cooking temperature curve corresponding to the food material category;
according to the cooking temperature curve, determining the cooking temperature of each cooking stage for cooking the target dish.
In one embodiment, the processor, when implementing the determining of the cooking temperature gain value for each cooking stage of the target dish according to the historical evaluation information, is configured to implement:
acquiring a mapping relation table between historical evaluation information and a cooking temperature gain value;
and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information and the mapping relation table.
In one embodiment, the processor, in effecting the determining a target cooking temperature for each cooking stage from the cooking temperature and the cooking temperature gain value for each cooking stage, is operable to effect:
and adding the cooking temperature of each cooking stage and the cooking temperature gain value of the corresponding cooking stage to obtain the target cooking temperature of each cooking stage.
In one embodiment, the cooking stages include a blanking stage, a first stir-fry stage, a seasoning addition stage, a second stir-fry stage, a juicing stage, and a pan-out stage.
In one embodiment, the processor, in effecting said monitoring a pot temperature of a pot placed on the cooktop, is for effecting:
monitoring the temperature of the bottom of a pot placed on the stove;
determining the pot temperature of the pot according to the pot bottom temperature and the preset compensation temperature
In one embodiment, the preset compensation temperature is determined according to the food material category.
It should be noted that, as will be clearly understood by those skilled in the art, for convenience and simplicity of description, the specific working process of the cooker described above may refer to the corresponding process in the foregoing embodiment of the cooker control method, and details are not described herein again.
Embodiments of the present application further provide a computer-readable storage medium, on which a computer program is stored, where the computer program includes program instructions, and a method implemented when the program instructions are executed may refer to various embodiments of a hob control method of the present application.
Wherein, the computer readable storage medium may be an internal storage unit of the cooking appliance described in the previous embodiment, such as a hard disk or a memory of the cooking appliance. The computer readable storage medium may also be an external storage device of the cooking appliance, such as a plug-in hard disk provided on the cooking appliance, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like.
It is to be understood that the terminology used in the description of the present application herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the specification of the present application and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise.
It should also be understood that the term "and/or" as used in this specification and the appended claims refers to and includes any and all possible combinations of one or more of the associated listed items. It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or system 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 system. Without further limitation, an element defined by the phrase "comprising an … …" does not exclude the presence of other like elements in a process, method, article, or system that comprises the element.
The above-mentioned serial numbers of the embodiments of the present application are merely for description and do not represent the merits of the embodiments. While the invention has been described with reference to specific embodiments, the scope of the invention is not limited thereto, and those skilled in the art can easily conceive various equivalent modifications or substitutions within the technical scope of the invention. Therefore, the protection scope of the present application shall be subject to the protection scope of the claims.
Claims (10)
1. A cooking utensil control method is characterized by comprising the following steps:
acquiring dish cooking voice of a user, and determining the food material category of food materials required by a target dish to be cooked according to the dish cooking voice;
determining a cooking temperature of each cooking stage for cooking the target dish according to the food material category;
acquiring historical evaluation information of a user on the target dish, and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information;
determining a target cooking temperature for each cooking stage according to the cooking temperature and the cooking temperature gain value for each cooking stage;
controlling the output power of the cooker according to the target cooking temperature of each cooking stage of the target dish in the process of cooking the target dish;
monitoring the temperature in a pot of a pot placed on the stove, and outputting cooking prompt information when the temperature in the pot reaches the target cooking temperature.
2. The cooktop control method of claim 1, wherein determining, according to the dish cooking voice, a food material category of a food material required for a target dish to be cooked comprises:
recognizing the dish cooking voice to determine a dish name of a target dish to be cooked;
and acquiring the food material category corresponding to the dish name.
3. The cooktop control method of claim 1, wherein determining a cooking temperature for each cooking stage of cooking the target dish according to the food material category comprises:
acquiring a cooking temperature curve corresponding to the food material category;
according to the cooking temperature curve, determining the cooking temperature of each cooking stage for cooking the target dish.
4. The cooktop control method of claim 1, wherein said determining a cooking temperature gain value for each cooking stage of the target dish from the historical evaluation information comprises:
acquiring a mapping relation table between historical evaluation information and a cooking temperature gain value;
and determining a cooking temperature gain value of each cooking stage of the target dish according to the historical evaluation information and the mapping relation table.
5. The cooktop control method of any of claims 1-4, wherein determining a target cooking temperature for each cooking stage as a function of the cooking temperature and the cooking temperature gain value for each cooking stage comprises:
and adding the cooking temperature of each cooking stage and the cooking temperature gain value of the corresponding cooking stage to obtain the target cooking temperature of each cooking stage.
6. The cooktop control method of any of claims 1-4, wherein the cooking stage comprises a blanking stage, a first stir-fry stage, a seasoning addition stage, a second stir-fry stage, a juice collection stage, and a pan-out stage.
7. The cooktop control method of any of claims 1-4, wherein the monitoring a pot temperature of a pot placed on the cooktop comprises:
monitoring the temperature of the bottom of a pot placed on the stove;
and determining the pot temperature of the pot according to the pot bottom temperature and the preset compensation temperature.
8. The cooktop control method of claim 7, wherein the preset compensation temperature is determined according to the food material category.
9. Hob characterized in that the hob comprises a processor, a memory, and a computer program stored on the memory and executable by the processor, wherein the computer program, when executed by the processor, realizes the steps of the hob control method according to any one of the claims 1 to 8.
10. A computer-readable storage medium, characterized in that a computer program is stored thereon, wherein the computer program, when being executed by a processor, realizes the steps of the hob control method according to any one of the claims 1 to 8.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117193427A (en) * | 2023-11-03 | 2023-12-08 | 南通双和食品有限公司 | Regulation and control method for Xinjiang rice flour automatic stir-frying mechanical equipment |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN117193427A (en) * | 2023-11-03 | 2023-12-08 | 南通双和食品有限公司 | Regulation and control method for Xinjiang rice flour automatic stir-frying mechanical equipment |
| CN117193427B (en) * | 2023-11-03 | 2024-03-05 | 南通双和食品有限公司 | Regulation and control method for Xinjiang rice flour automatic stir-frying mechanical equipment |
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