CN114839885A - Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof - Google Patents

Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof Download PDF

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Publication number
CN114839885A
CN114839885A CN202110132543.9A CN202110132543A CN114839885A CN 114839885 A CN114839885 A CN 114839885A CN 202110132543 A CN202110132543 A CN 202110132543A CN 114839885 A CN114839885 A CN 114839885A
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China
Prior art keywords
food material
state
cooking
preservation
intelligent
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CN202110132543.9A
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Chinese (zh)
Inventor
陈小平
张明
王成
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Yunmi Internet Technology Guangdong Co Ltd
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Yunmi Internet Technology Guangdong Co Ltd
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Priority to CN202110132543.9A priority Critical patent/CN114839885A/en
Publication of CN114839885A publication Critical patent/CN114839885A/en
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    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B15/00—Systems controlled by a computer
    • G05B15/02—Systems controlled by a computer electric
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • 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
    • A47J36/00—Parts, details or accessories of 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
    • 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
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B2219/00—Program-control systems
    • G05B2219/20—Pc systems
    • G05B2219/26—Pc applications
    • G05B2219/2643—Oven, cooking

Abstract

An intelligent fresh-keeping method based on food material state and an intelligent cooking fresh-keeping equipment thereof comprise the processes of obtaining food material information and state parameter values of food materials and obtaining the optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, the preservation operation is carried out according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material fresh-keeping method has the advantage of accuracy.

Description

Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof
Technical Field
The invention relates to the technical field of intelligent cooking preservation, in particular to an intelligent preservation method based on food material states and an intelligent cooking preservation apparatus thereof.
Background
Along with the improvement of living standard of people, the preservation effect of food materials does not meet the traditional basic requirements any more, but the refinement of food material preservation is more and more emphasized. In the prior art, after the food material is taken out from the cooking device and the user sets the reserved cooking time, the state of the food material in the cooking device can only change according to the change of the room temperature environment, but the cooking device cannot perform fresh-keeping intervention on the food material, for example, when the food material is taken out from the low-temperature environment and reaches the reserved cooking time, the food material is not in the optimal cooking state or exceeds the optimal cooking state.
Therefore, it is necessary to provide an intelligent preservation method based on food material status and an intelligent cooking preservation apparatus thereof to overcome the deficiencies of the prior art.
Disclosure of Invention
The invention aims to provide an intelligent preservation method based on food material states, which avoids the defects of the prior art. The intelligent preservation method based on the food material state takes the food materials as the basis, obtains the state of the food materials to carry out preservation operation, enables the food materials to reach the optimal cooking state during cooking, and has the advantage of accuracy.
The above object of the present invention is achieved by the following technical measures:
the intelligent preservation method based on the food material state comprises the following steps:
a process of acquiring food material information and state parameter values of food materials;
a process of obtaining an optimum cooking state value of the food according to the state parameter value;
a process of obtaining a preservation curve according to the cooking set time, the food material information, the food material starting state parameter value and the optimal cooking state value;
and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached.
The food material information includes a variety, size, and shape.
The state parameter value represents the state of the food material and is composed of a representation parameter and a representation parameter value, and the state parameter value is represented by one representation parameter of the temperature, the moisture, the color and the texture of the food material or represented by the odor or represented by at least one representation parameter of the temperature, the moisture, the color and the texture of the food material and the odor together.
The optimal cooking state value comprises a state parameter value and a comparison index with the state parameter value.
The optimal cooking state value is characterized by one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material or the odor or the at least one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material and the odor together.
And the optimal cooking state value is composed of the characterization parameter and the characterization parameter value.
Pre-establishing a database with different food materials and corresponding optimal cooking state values, and calling the optimal cooking state value of the current food material from the database;
inputting an optimal cooking state value corresponding to the current food material by a user; or
Inputting an optimal cooking state value corresponding to the current food material through remote control software; or
And obtaining the optimal cooking state value corresponding to the current food material through the interconnected household appliances.
The invention also aims to avoid the defects of the prior art and provide the intelligent cooking and fresh-keeping equipment. This fresh-keeping equipment of intelligence culinary art to eating material as originally, the state of acquireing the material carries out fresh-keeping operation, makes to eat the material and reaches best culinary art state when culinary art, has accurate advantage.
The above object of the present invention is achieved by the following technical means:
the intelligent cooking preservation equipment is used for preserving by adopting the intelligent preservation method based on the food material state.
The intelligent cooking preservation equipment is provided with the main control module, the main control module obtains a preservation curve according to cooking set time, food material information, food material initial state parameter values and the optimal cooking state values, and preservation operation is carried out according to the preservation curve.
The intelligent cooking and fresh-keeping equipment is provided with a storage module connected with a main control module, wherein the storage module stores different food materials and corresponding optimal cooking state values, and the main control module calls the optimal cooking state value corresponding to the current food material in the storage module; or
The method comprises the steps that a main control module obtains an optimal cooking state value corresponding to current food input by a user;
the method comprises the steps that a main control module obtains an optimal cooking state value corresponding to current food materials, and the optimal cooking state value is connected with remote control software in a wired or wireless mode; or
The main control module is interconnected with household appliances, and the main control module obtains the optimal cooking state value corresponding to the current food material through the interconnected household appliances.
The intelligent cooking and fresh-keeping equipment is provided with a state parameter detection module connected with a main control module, wherein the state parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the state parameter detection module is set as an odor detector; or the state 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 intelligent cooking and fresh-keeping equipment is provided with a cooking time setting module connected with the main control module, and the cooking time setting module acquires the cooking setting time input by a user.
The intelligent cooking and fresh-keeping equipment is provided with the food material identification module connected with the main control module, and the food material identification module acquires the type, size and shape of food materials.
Preferably, the food material identification module is provided with a type identification module, a food material size detection module and a food material form acquisition module.
The identification module identifies food material types in an imaging mode, the identification module is provided with a camera, the camera images food materials, and a processing module of the identification module matches imaging information with a previous food material image to obtain food material type information.
The food material size detection module is a volume sensor or a weight sensor.
The food material form acquisition module is an ultrasonic sensor or an imaging device.
The intelligent cooking and fresh-keeping equipment is provided with a cooling module for cooling food materials, and the cooling module is connected with the main control module.
The intelligent cooking and fresh-keeping equipment is provided with an oxygen concentration adjusting module for reducing pressure, and the oxygen concentration adjusting module is connected with the main control module.
The intelligent cooking and fresh-keeping equipment is provided with a humidity adjusting module for humidification, and the humidity adjusting module is connected with the main control module.
The invention relates to an intelligent cooking and fresh-keeping device which is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
The intelligent preservation method based on the food material state and the intelligent cooking preservation equipment thereof comprise the processes of obtaining food material information and state parameter values of food materials and obtaining the optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, and the preservation operation is performed according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material preservation method has the advantage of accuracy.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1.
An intelligent preservation method based on food material states comprises the following steps:
a process of acquiring food material information and state parameter values of food materials;
a process of obtaining an optimum cooking state value of the food according to the state parameter value;
a process of obtaining a preservation curve according to the cooking set time, the food material information, the food material starting state parameter value and the optimal cooking state value;
and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached.
It should be noted that the steps between several processes in the intelligent food material state-based preservation method of the present invention can be adjusted as needed.
The food materials are different in types, such as potatoes, beef, sweet potatoes and the like, and the corresponding food materials are different in size, weight, state parameter values and the like. The food material category is obtained through automatic detection or can be obtained through direct input of a user. For example, after the food material is put into the cooking appliance, the identification module can identify the food material category through an imaging mode, the identification module is provided with a camera, the camera images the food material, and the processing module of the identification module matches the imaging information with the previous food material image to obtain the food material category information.
It should be noted that the method of the present invention is applied to an intelligent preservation apparatus with a closed space, and a cooking appliance with cooling, oxygen concentration adjustment or humidity adjustment functions.
The state parameter value represents the state of the food material and is composed of a representation parameter and a representation parameter value.
The state parameter value is characterized by one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material or by the odor or by at least one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material and the odor together.
The optimal cooking state value comprises a state parameter value and a comparison index with the state parameter value. For different food materials, the characterization parameters and the comparison indexes corresponding to the characterization parameters are fixed when the food materials are in the optimal cooking state, so that whether the food materials are in the optimal cooking state value can be judged by using the parameter characteristics characterized by the food materials.
And the optimal cooking state value is composed of the characterization parameter and the characterization parameter value.
It should be noted that, for the natural attributes of different food materials, the characterization parameter representing the optimal cooking state value can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
The optimal cooking state value is characterized by one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material or the odor or the at least one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material and the odor together. When the number of the characterization parameters of the optimal cooking state value is multiple, when judging whether the food material meets the optimal cooking state value, the detection information of each characterization parameter can be compared with the comparison index corresponding to the characterization parameter of the optimal cooking state one by one, and when each characterization parameter meets the comparison index of the characterization parameter corresponding to the optimal cooking state value, the food material is judged to reach the optimal cooking state.
The characterization parameters of the optimal cooking state values for different food materials may be selected to be characterized by all characterization parameters of temperature, moisture, color, texture, smell, etc. 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 all the characterization parameters are not required.
For example, meat, the temperature, color and texture can be selected for characterization, for example, the optimal cooking state value of pork: the temperature is 20 ℃, the color is that the boundaries of stripes are neat, and the color is bright red. For example, the leaf vegetables can be selected from three characterization parameters of temperature, moisture and color, such as the optimal cooking state value of the green vegetables: the temperature is 18 ℃, the water content is 85 percent, and the color is emerald green.
For example, a user puts frozen pork into the pot and sets the cooking setting time to be 0.5 hour, the food material is identified as pork, the state parameter value of the pork is 0 ℃, the color is light red, the grain boundary is unclear, a preservation curve is obtained according to the cooking setting time, the food material information, the initial state parameter value of the food material and the optimal cooking state value, the time is timed, the preservation work is carried out, and the heating and pressure reduction operation is carried out, so that the pork reaches the optimal cooking state value after 0.5 hour.
For example, when a user puts green vegetables and sets cooking setting time to be 1, the food materials are identified to be the green vegetables, the state parameter value is 30 ℃, the color is green, and the water content is 80%, a preservation curve is obtained according to the cooking setting time, the food material information, the initial state parameter value of the food materials and the optimal cooking state value, timing and preservation work are started, cooling and humidifying operations are carried out, and the green vegetables are enabled to reach the optimal cooking state value after 1 hour.
According to the intelligent preservation method based on the food material state, the database with different food materials and corresponding optimal cooking state values can be established in advance, and the optimal cooking state value of the current food material is called from the database. The optimal cooking state value corresponding to the current food material can be input by the user. Or inputting the optimal cooking state value corresponding to the current food material through remote control software. The optimal cooking state value corresponding to the current food material can be obtained through the interconnected household appliances.
An intelligent fresh-keeping method based on food material state comprises the processes of obtaining food material information and state parameter values of food materials and obtaining the optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, and the preservation operation is performed according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material preservation method has the advantage of accuracy.
Example 2.
An intelligent cooking preservation apparatus adopts the food material state-based intelligent preservation method of embodiment 1 to preserve freshness. It should be noted that the method of the present invention is applied to an intelligent preservation apparatus having a closed space.
This fresh-keeping equipment of intelligent cooking is provided with host system, and host system obtains the fresh-keeping curve according to culinary art settlement time, edible material information, the originated state parameter value of edible material and best culinary art state value to carry out fresh-keeping operation according to the fresh-keeping curve.
The state parameter value represents the state of the food material, and the state parameter value is characterized by one of temperature, moisture, color and texture of the food material or represented by smell or represented by at least one of temperature, moisture, color and texture of the food material and the smell together.
The optimal cooking state value comprises a state parameter value and a comparison index with the state parameter value. For different food materials, the characterization parameters and the comparison indexes corresponding to the characterization parameters are fixed when the food materials are in the optimal cooking state, so that whether the food materials are in the optimal cooking state value can be judged by using the parameter characteristics characterized by the food materials.
It should be noted that, for the natural attributes of different food materials, the characterization parameter representing the optimal cooking state value can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
The optimal cooking state value is characterized by one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material or the odor or the at least one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material and the odor together. When the number of the characterization parameters of the optimal cooking state value is multiple, when judging whether the food material meets the optimal cooking state value, the detection information of each characterization parameter can be compared with the comparison index corresponding to the characterization parameter of the optimal cooking state one by one, and when each characterization parameter meets the comparison index of the characterization parameter corresponding to the optimal cooking state value, the food material is judged to reach the optimal cooking state.
The characterization parameters of the optimal cooking state values for different food materials may be selected to be characterized by all characterization parameters of temperature, moisture, color, texture, smell, etc. 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 all the characterization parameters are not required.
For example, meat, the temperature, color and texture can be selected for characterization, for example, the optimal cooking state value of pork: the temperature is 20 ℃, the color is that the boundary of stripes is neat, and the color is bright red. For example, the leaf vegetables can be selected from three characterization parameters of temperature, moisture and color, such as the optimal cooking state value of the green vegetables: the temperature is 18 ℃, the water content is 85 percent, and the color is emerald green.
The intelligent cooking and fresh-keeping equipment is provided with a storage module connected with a main control module, wherein the storage module stores different food materials and corresponding optimal cooking state values, and the main control module calls the optimal cooking state value corresponding to the current food material in the storage module.
The intelligent cooking and fresh-keeping equipment can also obtain the optimal cooking state value corresponding to the current food material input by the user through the main control module; the main control module can also acquire the optimal cooking state value connected with the remote control software in a wired or wireless way, and the optimal cooking state value corresponding to the current food material is sent to the main control module through the remote control software; the main control module can also be interconnected with household appliances, and the main control module obtains the optimal cooking state value corresponding to the current food material through the interconnected household appliances.
The intelligent cooking and fresh-keeping equipment is provided with a state parameter detection module connected with the main control module, and the state parameter detection module detects state parameter value information of food materials and inputs the state parameter value information into the main control module. The state parameter detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the state parameter detection module is set as an odor detector; or the state 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 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 green vegetables are kept fresh, the weight W1 of the food material is detected by the moisture detector, the weight W2 of the food material is detected at the time T of keeping fresh, 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 cooking state value of the comparison picture is the cooking state value 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 cooking state value of the comparison picture is the cooking state value 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 a main point of the present solution and is not described herein again.
This intelligent cooking preservation equipment is provided with the culinary art time setting module who is connected with host system, culinary art time setting module acquires the culinary art settlement time of user's input.
This intelligent cooking preservation equipment is provided with the edible material identification module who is connected with the host system, edible material identification module acquires the type, size and the shape of edible material.
The food material identification module is provided with a category identification module, a food material size detection module and a food material shape acquisition module; the identification module identifies food material types in an imaging mode, the identification module is provided with a camera, the camera images food materials, and a processing module of the identification module matches imaging information with a previous food material image to obtain food material type information; the food material size detection module is a volume sensor or a weight sensor; the food material form acquisition module is an ultrasonic sensor or an imaging device.
The invention relates to an intelligent cooking and fresh-keeping device which is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine. For example, when a user puts frozen pork and sets the cooking setting time to be 1, the main control module recognizes that the food material is pork and the state parameter value is temperature of 0 ℃, the color is light red, the texture is a stripe boundary line, and obtains a preservation curve according to the cooking setting time, the food material information, the initial state parameter value of the food material and the optimal cooking state value, starts timing, and controls the oven to heat the food material, so as to perform preservation work, and the pork reaches the optimal cooking state value after 1 hour.
An intelligent cooking preservation apparatus comprises a process of acquiring food material information and state parameter values of food materials and acquiring an optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, and the preservation operation is performed according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material preservation method has the advantage of accuracy.
Example 3.
The utility model provides a fresh-keeping equipment of intelligence culinary art, other characteristics are mutually with embodiment 2, and the difference lies in, and this fresh-keeping equipment of intelligence culinary art is provided with the cooling module that is used for going on cooling to eating the material, and the cooling module is connected with host system.
This fresh-keeping equipment of intelligence culinary art still is provided with the humidity control module who is used for the humidification, and humidity control module is connected with host system.
For example, when a user puts green vegetables and sets cooking setting time to be 1, the fact that the food materials are green vegetables and the state parameter values are 30 ℃ is recognized, the color is green, the water content is 78%, the main control module obtains a preservation curve according to the cooking setting time, food material information, the initial state parameter values of the food materials and the optimal cooking state value, timing is started, the main control module controls the cooling module to cool the food materials, the main control module controls the humidity adjusting module to humidify the food materials, and therefore preservation work is conducted, and the green vegetables reach the optimal cooking state value after 1 hour.
It should be noted that the cooling module of the present invention is a device having a cooling function, and the humidity adjusting module is a device for increasing the humidity inside the environment, and such cooling module and humidity adjusting module have been widely used in industrial production, and those skilled in the art should know the structure and working principle thereof, and will not be described herein one by one.
An intelligent cooking preservation apparatus comprises a process of acquiring food material information and state parameter values of food materials and acquiring an optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, and the preservation operation is performed according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material preservation method has the advantage of accuracy.
Example 4.
The utility model provides a fresh-keeping equipment of intelligence culinary art, other characteristics are mutually with embodiment 2, and the difference lies in, this fresh-keeping equipment of intelligence culinary art is provided with the oxygen concentration adjusting module who is used for the decompression, and oxygen concentration adjusting module is connected with host system.
This fresh-keeping equipment of intelligence culinary art when fresh-keeping operation, decompresses the inside of the equipment cavity to reduce the inside oxygen content of cavity, thereby promote fresh-keeping effect.
It should be noted that the oxygen concentration adjusting module of the present invention is a device with a vacuum pumping function, and such an oxygen concentration adjusting module has been widely used in industrial production, and those skilled in the art should know the structure and working principle thereof, and will not be described one by one herein.
An intelligent cooking preservation apparatus comprises a process of acquiring food material information and state parameter values of food materials and acquiring an optimal cooking state value of food according to the state parameter values; obtaining a preservation curve according to the cooking set time, the food material information, the food material initial state parameter value and the optimal cooking state value; and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable the food to reach the optimal cooking state value when the set time point of cooking is reached. The food material is taken as the basis, when the food material obtains the state of the food material, and the preservation operation is performed according to the cooking set time set by the user, so that the food material reaches the optimal cooking state during cooking, and the food material preservation method has the advantage of accuracy.
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 preservation method based on food material states is characterized by comprising the following steps:
a process of acquiring food material information and state parameter values of food materials;
a process of obtaining an optimum cooking state value of the food according to the state parameter value;
a process of obtaining a preservation curve according to the cooking set time, the food material information, the food material starting state parameter value and the optimal cooking state value;
and in the preservation process, detecting real-time state parameter values, and preserving according to a preservation curve to enable food to reach an optimal cooking state value when a set cooking starting time point is reached.
2. The intelligent food material state-based preservation method according to claim 1, wherein: the food material information includes variety, size and shape.
3. The intelligent food material state-based preservation method according to claim 1, wherein: the state parameter value represents the state of the food material and is composed of a representation parameter and a representation parameter value, and the state parameter value is represented by one representation parameter of the temperature, the moisture, the color and the texture of the food material or represented by the odor or represented by at least one representation parameter of the temperature, the moisture, the color and the texture of the food material and the odor together.
4. The intelligent food material state-based preservation method according to claim 1 or 3, wherein: the optimal cooking state value comprises a state parameter value and a comparison index with the state parameter value.
5. The intelligent food material state-based preservation method according to claim 1 or 3, wherein: the optimal cooking state value is characterized by one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material or the odor or the at least one of the characterizing parameters of the temperature, the moisture, the color and the texture of the food material and the odor together.
6. The intelligent food material state-based preservation method according to claim 1 or 3, wherein: and the optimal cooking state value is composed of the characterization parameter and the characterization parameter value.
7. The intelligent food material state-based preservation method according to claim 1, wherein: a database with different food materials and corresponding optimal cooking state values is established in advance, and the optimal cooking state value of the current food material is called from the database.
8. The intelligent food material state-based preservation method according to claim 1, wherein: inputting an optimal cooking state value corresponding to the current food material by a user; or
Inputting an optimal cooking state value corresponding to the current food material through remote control software; or
And obtaining the optimal cooking state value corresponding to the current food material through the interconnected household appliances.
9. The utility model provides an intelligence cooking preservation equipment which characterized in that: the food material state-based intelligent preservation method is adopted for preservation according to any one of claims 1 to 8.
10. The intelligent fresh-keeping 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.
CN202110132543.9A 2021-01-31 2021-01-31 Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof Pending CN114839885A (en)

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CN202110132543.9A CN114839885A (en) 2021-01-31 2021-01-31 Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202110132543.9A CN114839885A (en) 2021-01-31 2021-01-31 Intelligent preservation method based on food material state and intelligent cooking preservation equipment thereof

Publications (1)

Publication Number Publication Date
CN114839885A true CN114839885A (en) 2022-08-02

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Country Link
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