CN114831514A - Intelligent cooking appointment method and cooking equipment - Google Patents

Intelligent cooking appointment method and cooking equipment Download PDF

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Publication number
CN114831514A
CN114831514A CN202110132540.5A CN202110132540A CN114831514A CN 114831514 A CN114831514 A CN 114831514A CN 202110132540 A CN202110132540 A CN 202110132540A CN 114831514 A CN114831514 A CN 114831514A
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CN
China
Prior art keywords
cooking
appointment
maturity
detector
intelligent
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202110132540.5A
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Chinese (zh)
Inventor
陈小平
张明
王成
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Yunmi Internet Technology Guangdong Co Ltd
Original Assignee
Yunmi Internet Technology Guangdong Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Yunmi Internet Technology Guangdong Co Ltd filed Critical Yunmi Internet Technology Guangdong Co Ltd
Priority to CN202110132540.5A priority Critical patent/CN114831514A/en
Publication of CN114831514A publication Critical patent/CN114831514A/en
Pending legal-status Critical Current

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Classifications

    • 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
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • 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
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • 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
    • F24C7/085—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination on baking ovens

Abstract

An intelligent appointment cooking method and cooking equipment thereof adjust an appointment cooking curve at any time according to cooking appointment time adjusted by a user before cooking, perform appointment cooking according to the adjusted appointment cooking curve, and acquire maturity of food materials cooked in real time in a cooking process. The method and the device can adjust the cooking appointment time at any time before cooking, and ensure that the food materials can be accurately cooked, so that the cooking process is more accurate.

Description

Intelligent reservation cooking method and cooking equipment
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to an intelligent cooking appointment method and a cooking device.
Background
With the acceleration of life rhythm of people, people select the reservation cooking function more and more to carry out cooking reservation, but the cooking reservation time can not be changed at any time in the cooking method of the prior art. Meanwhile, the user pays more and more attention to the refinement of the cooking of the food materials, the cooking of the food materials in the prior art is mostly carried out by means of the operation experience of the user, and the refinement standard cannot be achieved. In addition, in the process of cooking the food materials in the prior art, the ripening conditions of the food materials are in a fuzzy state, and no accurate standard exists.
Therefore, it is necessary to provide an intelligent cooking method and a cooking device for reservation to overcome the deficiencies of the prior art.
Disclosure of Invention
One of the purposes of the invention is to provide an intelligent appointment cooking method by avoiding the defects of the prior art. This intelligence reservation culinary art method can adjust the culinary art reservation time at any time before the culinary art, still ensures to eat material and can accurately cook, makes the culinary art process more accurate.
The above object of the present invention is achieved by the following technical measures:
the intelligent appointment cooking method comprises the steps of adjusting an appointment cooking curve at any time according to cooking appointment time adjusted by a user before cooking, performing appointment cooking according to the adjusted appointment cooking curve, and acquiring the maturity of food materials in real time in the cooking process.
The cooking reservation time is a cooking start time point or a cooking end time point.
And setting cooking appointment time through a cooking setting module.
The maturity meter is used for characterizing the maturity state attribute of the food material and comprises a characterization parameter and a characterization parameter value, wherein the characterization parameter of the food material is composed of one of temperature, moisture, color and texture, or odor, or at least one of temperature, moisture, color and texture and odor.
The cooking appointment curve is a relation curve between cooking set maturity and cooking time length.
The cooking setting maturity consists of the characteristic parameters and the setting values of the characteristic parameters.
And when the actually detected characterization parameter detection value is stronger than the characterization parameter set value, the cooking temperature or the cooking power is reduced.
And when the actually detected characterization parameter detection value is weaker than the set value of the characterization parameter, the cooking temperature or the power is increased.
The maturity is obtained through a maturity parameter detection module, wherein the maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the maturity parameter detection unit is set as an odor detector; or the maturity parameter detection unit is provided with at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
It is another object of the present invention to provide a cooking appliance that avoids the disadvantages of the prior art. This cooking equipment can adjust the culinary art reservation time at any time before the culinary art, still ensures to eat the material and can accurately cook, makes the culinary art process more accurate.
The above object of the present invention is achieved by the following technical means:
the intelligent cooking appointment method is adopted for appointment cooking.
The cooking equipment is provided with the cooking setting module, and the cooking setting module is used for setting the cooking appointment time before cooking.
The cooking reservation time is a cooking start time point or a cooking end time point.
The cooking appliance is provided with the main control module connected with the cooking setting module, the main control module sets and adjusts the reserved cooking curve according to the time setting signal of the cooking setting module, and reserved cooking is carried out according to the reserved cooking curve.
The cooking appliance is provided with a maturity parameter detection module for acquiring a maturity signal of real-time cooking of food materials.
Preferably, the maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the maturity parameter detection module is set as an odor detector; or the maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
The cooking equipment provided by the invention is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
According to the intelligent cooking appointment method and the cooking equipment thereof, the appointment cooking curve is adjusted at any time according to the cooking appointment time adjusted by the user before cooking, the appointment cooking is performed according to the adjusted appointment cooking curve, and the maturity of the food material in real time is obtained in the cooking process. The method and the device can adjust the cooking appointment time at any time before cooking, and also ensure that the food materials can be accurately cooked, so that the cooking process is more accurate.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1.
An intelligent appointment cooking method is characterized in that an appointment cooking curve is adjusted at any time according to cooking appointment time adjusted by a user before cooking, appointment cooking is performed according to the adjusted appointment cooking curve, and maturity of food materials cooked in real time is obtained in the cooking process.
The cooking reservation time is a cooking start time point or a cooking end time point.
According to the intelligent cooking appointment method, the cooking appointment time is set through the cooking setting module.
The maturity meter is used for characterizing the maturity state attribute of the food material and comprises a characterization parameter and a characterization parameter value, wherein the characterization parameter of the food material is composed of one of temperature, moisture, color and texture, or odor, or at least one of temperature, moisture, color and texture and odor.
For different food materials, the characterization parameters of the maturity of the food materials can be selected from all characterization parameters of temperature, moisture, color, texture, smell and the like. In consideration of convenience of actual operation, the required characterization parameters can be selected for characterization according to characteristics of food materials and in combination with a cooking mode, and all the characterization parameters are not required to be used. For example, the temperature and texture of the steamed egg can be selected for characterization. Three characterization parameters of temperature, moisture and color can be selected for baking the potatoes. The baked cake is characterized by smell, or by smell and color, etc.
In the embodiment, the maturity of the food material after cooking is represented, so that the maturity attribute of the food material can be directly and accurately reflected, and the characteristic of direct accuracy is achieved.
The characteristic parameter value of the maturity of the food material passes through a maturity parameter detection module, and the maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the maturity parameter detection unit is set as an odor detector; or the maturity parameter detection unit is provided with at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
The temperature detector can be a temperature sensor, a temperature measuring instrument and the like, and the temperature detector inputs temperature information to the main control module.
The moisture detector obtains moisture content information in the cooked food materials by detecting weight changes of the cooked food materials and transmits the obtained moisture content information to the main control module. Or the moisture detector detects the weight of the cooked food material and transmits the weight information to the main control module, and the main control module obtains moisture content information in the cooked food material according to the weight change of the cooked food material. For example, when the green vegetables are cooked or kept, the moisture detector detects the weight of the food material W1, the weight of the food material is detected to be W2 at the time T of preservation, and the moisture content in the food material can be judged according to the ratio of W2 to W1. It should be noted that, there may be differences in the determination modes according to the moisture content of different food materials, and those skilled in the art can select and set the determination modes according to actual situations, which are not described herein in detail.
The color detector shoots the picture of the cooked food, the shot picture is sent to the main control module, the main control module carries out color comparison with the comparison picture according to the color of the picture, and when the color of the picture of the cooked food is the same as the color of the comparison picture, the maturity of the comparison picture is the maturity of the picture of the cooked food. The color detector may be various imaging devices or an optical imaging device.
The texture detector shoots the picture of the cooked food, the shot picture is sent to the main control module, the main control module carries out texture comparison with the comparison picture according to the texture of the picture, when the texture of the picture of the cooked food is the same as the texture of the comparison picture, the maturity of the comparison picture is the maturity of the picture of the cooked food, and the texture detector can be various imaging devices.
The smell detector detects the smell in the cooking appliance, transmits the smell signal to the main control module, and judges whether the smell of the cooked food meets the smell of the optimal cooking state value or not by the main control module. The odor sensor is a device that converts information such as the composition and concentration of a gas into information that can be used by a person, an instrument, a computer, or the like. The solubility of gas generated by a certain amount of food materials in the fresh-keeping process in the volume of the cooking cavity is collected and analyzed, and then the state condition of the food materials is judged by comparison. Those skilled in the art can design a related judgment algorithm or a comparison program according to actual needs, which is not the main point of the scheme and is not described herein again.
The cooking appointment curve is a relation curve between cooking set maturity and cooking time length. The cooking set maturity is composed of a characteristic parameter and a characteristic parameter set value.
When the actually detected characterization parameter detection value is stronger than the characterization parameter set value, the cooking temperature or power is reduced; and when the actually detected characterization parameter detection value is weaker than the characterization parameter set value, the cooking temperature or the cooking power is increased.
The appointed cooking curve is obtained through a local or cloud database which is established in advance; or the appointed cooking curve is obtained by inputting through remote control software; or the appointed cooking curve is obtained by the input of the interconnected household appliances; the reserved cooking curve is obtained from historical data of prior cooking.
According to the intelligent appointment cooking method, before cooking is carried out, an appointment cooking curve is adjusted at any time according to cooking appointment time adjusted by a user, appointment cooking is carried out according to the adjusted appointment cooking curve, and the maturity of food materials cooked in real time is obtained in the cooking process. The method and the device can adjust the cooking appointment time at any time before cooking, and ensure that the food materials can be accurately cooked, so that the cooking process is more accurate.
Example 2.
A cooking appliance, which adopts the intelligent cooking appointment method of embodiment 1 to conduct appointment cooking.
This cooking appliance is provided with the culinary art and sets for the module, and the culinary art sets for the time setting to cook before the culinary art goes on.
The cooking reservation time is a cooking start time point or a cooking end time point.
This cooking appliance is provided with the host system who sets for the module with the culinary art and is connected, host system sets for the signal according to the time of culinary art setting module and sets for the regulation reservation culinary art curve to cook according to reserving the culinary art curve.
This cooking equipment is provided with the maturity parameter detection module that obtains the maturity signal of eating the real-time culinary art of material.
The maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the maturity parameter detection module is set as an odor detector; or the maturity parameter detection module is provided with at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
The maturity meter is used for characterizing the maturity state attribute of the food material and comprises a characterization parameter and a characterization parameter value, wherein the characterization parameter of the food material is composed of one of temperature, moisture, color and texture, or odor, or at least one of temperature, moisture, color and texture and odor.
For different food materials, the characterization parameters of the maturity of the food materials can be selected from all characterization parameters of temperature, moisture, color, texture, smell and the like. In consideration of convenience of actual operation, the required characterization parameters can be selected for characterization according to the characteristics of the food materials and in combination with the cooking mode, and all the characterization parameters are not required to be used. For example, the temperature and texture of the steamed egg can be selected for characterization. Three characterization parameters of temperature, moisture and color can be selected for baking the potatoes. The baked cake is characterized by smell, or by smell and color, etc.
In the embodiment, the maturity of the food material after cooking is represented, so that the maturity attribute of the food material can be directly and accurately reflected, and the characteristic of direct accuracy is achieved.
The temperature detector can be a temperature sensor, a temperature measuring instrument and the like, and the temperature detector inputs temperature information to the main control module.
The moisture detector obtains moisture content information in the cooked food materials by detecting weight changes of the cooked food materials and transmits the obtained moisture content information to the main control module. Or the moisture detector detects the weight of the cooked food material and transmits the weight information to the main control module, and the main control module obtains moisture content information in the cooked food material according to the weight change of the cooked food material. For example, when the green vegetables are cooked or kept, the moisture detector detects the weight of the food material W1, the weight of the food material is detected to be W2 at the time T of preservation, and the moisture content in the food material can be judged according to the ratio of W2 to W1. It should be noted that, there may be differences in the determination manner according to the moisture content of different food materials, and those skilled in the art may select and set the moisture content according to actual situations, which are not described herein in detail.
The color detector shoots the picture of the cooked food, the shot picture is sent to the main control module, the main control module carries out color comparison with the comparison picture according to the color of the picture, and when the color of the picture of the cooked food is the same as the color of the comparison picture, the maturity of the comparison picture is the maturity of the picture of the cooked food. The color detector may be various imaging devices or an optical imaging device.
The texture detector shoots the picture of the cooked food, the shot picture is sent to the main control module, the main control module carries out texture comparison with the comparison picture according to the texture of the picture, when the texture of the picture of the cooked food is the same as the texture of the comparison picture, the maturity of the comparison picture is the maturity of the picture of the cooked food, and the texture detector can be various imaging devices.
The smell detector detects the smell in the cooking appliance, transmits the smell signal to the main control module, and judges whether the smell of the cooked food meets the smell of the optimal cooking state value or not by the main control module. The odor sensor is a device that converts information such as the composition and concentration of a gas into information that can be used by a person, an instrument, a computer, or the like. The solubility of gas generated by a certain amount of food materials in the fresh-keeping process in the volume of the cooking cavity is collected and analyzed, and then the state condition of the food materials is judged by comparison. Those skilled in the art can design a related judgment algorithm or a comparison program according to actual needs, which is not the main point of the scheme and is not described herein again.
The cooking equipment provided by the invention is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
A cooking appliance adjusts an appointment cooking curve at any time according to cooking appointment time adjusted by a user before cooking, performs appointment cooking according to the adjusted appointment cooking curve, and acquires the maturity of food materials in real time in the cooking process. The method and the device can adjust the cooking appointment time at any time before cooking, and ensure that the food materials can be accurately cooked, so that the cooking process is more accurate.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims (10)

1. An intelligent reservation cooking method is characterized in that: before cooking, the appointment cooking curve is adjusted at any time according to the cooking appointment time adjusted by the user, appointment cooking is performed according to the adjusted appointment cooking curve, and the maturity of the food material in real-time cooking is obtained in the cooking process.
2. The intelligent cooking appointment method according to claim 1, characterized in that: the cooking reservation time is a cooking start time point or a cooking end time point.
3. The intelligent cooking appointment method according to claim 1, characterized in that: and setting cooking appointment time through a cooking setting module.
4. The intelligent cooking appointment method according to claim 1, characterized in that: the maturity meter is used for characterizing the maturity state attribute of the food material and comprises a characterization parameter and a characterization parameter value, wherein the characterization parameter of the food material is composed of one of temperature, moisture, color and texture, or odor, or at least one of temperature, moisture, color and texture and odor.
5. The intelligent cooking appointment method according to claim 1, characterized in that: the cooking appointment curve is a relation curve between cooking set maturity and cooking time length.
6. The intelligent reservation cooking method according to claim 5, wherein: the cooking set maturity is composed of a characteristic parameter and a characteristic parameter set value.
7. The intelligent cooking appointment method according to claim 6, characterized in that: when the actually detected characterization parameter detection value is stronger than the characterization parameter set value, the cooking temperature or power is reduced;
and when the actually detected characterization parameter detection value is weaker than the characterization parameter set value, the cooking temperature or the cooking power is increased.
8. The intelligent cooking appointment method according to claim 4, characterized in that: the maturity is obtained through a maturity parameter detection module, wherein the maturity parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the maturity parameter detection unit is set as an odor detector; or the maturity parameter detection unit is provided with at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
9. A cooking appliance, characterized by: the intelligent cooking appointment method according to any one of claims 1 to 8 is adopted for appointment cooking.
10. The cooking appliance of claim 9, wherein: is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
CN202110132540.5A 2021-01-31 2021-01-31 Intelligent cooking appointment method and cooking equipment Pending CN114831514A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202110132540.5A CN114831514A (en) 2021-01-31 2021-01-31 Intelligent cooking appointment method and cooking equipment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110132540.5A CN114831514A (en) 2021-01-31 2021-01-31 Intelligent cooking appointment method and cooking equipment

Publications (1)

Publication Number Publication Date
CN114831514A true CN114831514A (en) 2022-08-02

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013108283A1 (en) * 2012-01-20 2013-07-25 Ing. Napoli & C. Industrie Riunite S.R.L. Roasting method and roasting apparatus using such a method
CN105373003A (en) * 2015-11-26 2016-03-02 小米科技有限责任公司 Parameter correction method and device
CN108378676A (en) * 2018-02-24 2018-08-10 美的集团股份有限公司 A kind of intelligent cooking method, cooker, cooking utensil and storage medium
CN111839243A (en) * 2020-05-11 2020-10-30 宁波方太厨具有限公司 Food cooking control method
WO2020248544A1 (en) * 2019-06-12 2020-12-17 佛山市顺德区美的电热电器制造有限公司 Method and device for cooking scheduling, and storage medium

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2013108283A1 (en) * 2012-01-20 2013-07-25 Ing. Napoli & C. Industrie Riunite S.R.L. Roasting method and roasting apparatus using such a method
CN105373003A (en) * 2015-11-26 2016-03-02 小米科技有限责任公司 Parameter correction method and device
CN108378676A (en) * 2018-02-24 2018-08-10 美的集团股份有限公司 A kind of intelligent cooking method, cooker, cooking utensil and storage medium
WO2020248544A1 (en) * 2019-06-12 2020-12-17 佛山市顺德区美的电热电器制造有限公司 Method and device for cooking scheduling, and storage medium
CN111839243A (en) * 2020-05-11 2020-10-30 宁波方太厨具有限公司 Food cooking control method

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