CN114839896A - Intelligent cooking method based on food material maturity and intelligent cooking appliance thereof - Google Patents
Intelligent cooking method based on food material maturity and intelligent cooking appliance thereof Download PDFInfo
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Abstract
An intelligent cooking method based on food material maturity and a cooking appliance thereof are provided, wherein the cooking method comprises the following steps: a process of obtaining food material categories and cooking modes; a process of establishing a characteristic parameter of the food material maturity corresponding to the cooking mode; a process of obtaining the optimal maturity index of the food material according to the characterization parameter of the maturity of the food material; detecting maturity characteristic parameters of food materials in the cooking process of the food materials; and judging whether the detected maturity characterizing parameters of the food materials are consistent with the optimal maturity index, if so, stopping cooking, otherwise, continuing to cook. The food is the basis, the food is cooked based on the mature state of the food, the cooking effect is high in accuracy, and the result is accurate.
Description
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to an intelligent cooking method based on food material maturity and an intelligent cooking appliance thereof.
Background
With the improvement of living standard of people, the cooking effect of the food materials does not meet the traditional basic requirements any more, but the refinement of the cooking of the food materials is more and more emphasized.
In the prior art, cooking methods such as cooking of food materials in a pot by a cooker are considered to be external heating methods such as a cooker heating method. The maturity of the food materials is judged by experience through the heating process of the stove or according to some reference data. The mode in the prior art can only meet basic cooking requirements and cannot meet the requirement of fineness.
Therefore, it is necessary to provide an intelligent cooking method based on food material maturity and an intelligent cooking appliance thereof to overcome the deficiencies of the prior art.
Disclosure of Invention
One of the purposes of the present invention is to provide an intelligent cooking method based on food material maturity, which aims at providing an intelligent cooking method based on food materials, and cooking based on the mature state of the food materials, wherein the intelligent cooking method has the advantages of high accuracy of cooking effect and accurate result.
The object of the invention is achieved by the following technical measures.
The intelligent cooking method based on the food material maturity is provided, and comprises the following steps:
a process of obtaining food material categories and cooking modes;
a process of establishing a characteristic parameter of the food material maturity corresponding to the cooking mode;
a process of obtaining the optimal maturity index of the food material according to the characterization parameter of the maturity of the food material;
detecting maturity characteristic parameters of food materials in the cooking process of the food materials; and judging whether the detected maturity characterizing parameters of the food materials are consistent with the optimal maturity index, if so, stopping cooking, otherwise, continuing to cook.
Preferably, in the intelligent cooking method based on the maturity of the food material, the maturity is characterized by a maturity attribute of the food material, and is characterized by one of the characterizing parameters of temperature, moisture, color and texture of the food material, or by the odor, or by at least one of the characterizing parameters of temperature, moisture, color and texture of the food material and the odor together.
Preferably, the above intelligent cooking method based on the maturity of food materials is pre-established with relationship information between characterization parameters of the maturity of the food materials-cooking modes, and the characterization parameters of the maturity of the food materials under the corresponding cooking mode are selected according to the relationship information between the characterization parameters of the maturity of the food materials-cooking modes.
Preferably, in the intelligent cooking method based on the maturity of the food material, the relationship information between the food material and the cooking mode as well as the optimal maturity index is pre-established, and the optimal maturity index of the food material in the corresponding cooking mode is obtained according to the relationship information between the food material and the cooking mode as well as the optimal maturity index.
Preferably, in the intelligent cooking method based on the maturity of the food material, the characterization parameters of the maturity corresponding to the cooked food material and the optimal maturity index are input by the user in the corresponding cooking mode; or
Inputting a representation parameter of the maturity corresponding to the cooked food material and an optimal maturity index under the corresponding cooking mode through remote control software; or
Obtaining a characteristic parameter of maturity and an optimal maturity index corresponding to the cooked food material in a corresponding cooking mode through interconnected household appliances; or
And obtaining the characteristic parameters and the optimal maturity indexes of the maturity corresponding to the cooked food materials in the corresponding cooking modes through a cloud database.
Preferably, in the intelligent cooking method based on the maturity of food materials, the optimal maturity index includes characterization parameters of the food materials and comparison indexes corresponding to the characterization parameters, and the characterization parameters of the food materials included in the optimal maturity index are one of the characterization parameters of temperature, moisture, color and texture of the food materials, or odor, or at least one of the characterization parameters of temperature, moisture, color and texture of the food materials and odor;
the obtained optimal maturity index at least comprises a characteristic parameter of the food material maturity and a comparison index corresponding to the characteristic parameter.
Preferably, in the intelligent cooking method based on the maturity of the food material, all characteristic parameters of the maturity of the food material are detected in the cooking process of the food material;
and judging whether each characteristic parameter of the detected food materials meets the comparison index of the corresponding characteristic parameter in the optimal maturity, if so, stopping cooking, and otherwise, continuing to cook.
Preferably, in the intelligent cooking method based on the maturity of the food material, part of characteristic parameters of the maturity of the food material are detected in the cooking process of the food material;
and judging whether part of the characteristic parameters of the detected food material maturity meet the comparison index of the corresponding characteristic parameters in the optimal maturity, if so, stopping cooking, and otherwise, continuing to cook.
Preferably, in the intelligent cooking method based on the maturity of the food materials, the types of the food materials are obtained through automatic detection or through direct input of a user; the cooking mode of the food material is obtained through user input. The user input mode includes input by a user through an interactive interface or input by a user performing related operations, for example, the operation of the single-function cooking appliance by the user is an input.
Another object of the present invention is to provide an intelligent cooking appliance for avoiding the disadvantages of the prior art, wherein the intelligent cooking method based on the maturity of the food material is used for cooking, the food material is used as a direct object, and the cooking is performed based on the maturity state of the food material, so that the actual cooking condition of the food material is better met, the accuracy is high, and the user can obtain an accurate cooking effect of the food material.
The above object of the present invention is achieved by the following technical means:
the intelligent cooking appliance is used for cooking by adopting the intelligent cooking method based on the food material maturity.
Preferably, the intelligent cooking appliance is provided with an identification module, a main control module, a storage module and a maturity parameter detection module;
when food materials are put into the intelligent cooking appliance, the identification module identifies the food materials to be cooked, acquires a cooking mode and inputs the identified food materials and the cooking mode to the main control module;
the main control module calls maturity characteristic parameters and optimal maturity indexes corresponding to the food materials to be cooked from the storage unit according to the identification result of the identification module, and inputs the characteristic parameter information of the maturity of the food materials to the maturity parameter detection module;
in the food cooking process, the maturity parameter detection module at least starts a part of detectors corresponding to the food maturity characterizing parameters to detect the food maturity condition and inputs the detection result to the main control module;
the main control module judges whether the optimal maturity of the food materials is met or not according to the detection result, when the optimal maturity of the food materials is met, the cooking stopping information is output to the execution module, the execution module stops cooking, and otherwise, the continuous cooking information is output.
Preferably, in the above-mentioned intelligent cooking appliance, the identification module identifies 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 unit of the identification module matches the imaging information with the previous food material image to obtain the food material information.
Preferably, in the above-mentioned intelligent cooking appliance, the identification module identifies a cooking manner set by a user or calls a preset cooking manner.
Preferably, the intelligent cooking appliance is configured to set the degree of maturity according to at least one characteristic parameter of temperature, moisture, color, texture and smell of the food material.
Preferably, in the above-mentioned intelligent cooking appliance, the main control module selects one or more characterization parameters in the detection result to compare with the comparison index corresponding to the characterization parameter of the optimal maturity.
Preferably, in the intelligent cooking appliance, the storage module stores the optimal maturity index corresponding to the food material in different cooking modes in advance; or
The storage module stores the optimal maturity index corresponding to the cooked food material in the corresponding cooking mode input by the user; or
The storage module is connected with the remote control software in a wired or wireless mode, and the optimal maturity index corresponding to the cooked food material in the corresponding cooking mode is transmitted to the storage module through the remote control software; or
The storage module is interconnected with household appliances, and the best maturity index or the best maturity index corresponding to the cooked food material under the corresponding cooking mode is obtained through the interconnected household appliances
The storage module obtains the optimal maturity index corresponding to the cooked food material in the corresponding cooking mode through the cloud database.
Preferably, the intelligent cooking appliance is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
Preferably, the intelligent cooking appliance is provided with a maturity parameter detection module connected with the main control 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 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.
Preferably, in the above-mentioned intelligent cooking appliance, the moisture detector obtains the moisture content information in the cooked food material by detecting the weight change of the cooked food material, and transmits the obtained moisture content information to the main control module.
Preferably, in the intelligent cooking appliance, 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 the moisture content information of the cooked food material according to the weight change of the cooked food material.
Preferably, in the intelligent cooking appliance, the color detector shoots the picture of the cooked food material, the shot picture is sent to the main control module, and the main control module judges whether the color of the cooked food material reaches the color of the optimal cooking degree according to the comparison between the color of the picture and the color of the optimal cooking degree.
Preferably, in the intelligent cooking appliance, the texture detector shoots the picture of the cooked food material and sends the shot picture to the main control module, and the main control module judges whether the texture at the optimal cooking degree is met or not according to the comparison between the picture and the texture at the optimal maturity.
Preferably, in the above-mentioned intelligent cooking appliance, the odor detector detects the odor in the cooking appliance, and transmits the odor signal to the main control module, and the main control module determines whether the odor of the cooked food meets the odor at the optimal cooking degree.
According to the intelligent cooking method and the intelligent cooking appliance based on the maturity of the food materials, the maturity state of the food materials is selected to be detected by taking the maturity of the food materials in cooking as a judgment object based on the food materials and the cooking process, and the detection result of the food materials is compared with the optimal maturity index, so that whether the food materials meet the optimal maturity is judged. According to the process method, whether the direct food material reaches the optimal state is taken as a judgment basis in the whole process, so that the judged result is the maturity state of the food material, the maturity state of the food material can be directly detected, the actual cooking condition of the food material is more met, the accuracy is high, and a user can conveniently obtain an accurate food material cooking effect.
Detailed Description
The invention is further illustrated by the following examples.
Example 1.
An intelligent cooking method based on food material maturity comprises the following steps:
a process of obtaining food material categories and cooking modes;
a process of establishing a characteristic parameter of the food material maturity corresponding to the cooking mode;
a process of obtaining the optimal maturity index of the food material according to the characterization parameter of the maturity of the food material;
detecting maturity characteristic parameters of food materials in the cooking process of the food materials; and judging whether the detected maturity characterizing parameters of the food materials are consistent with the optimal maturity index, if so, stopping cooking, otherwise, continuing to cook.
It should be noted that steps between several processes in the intelligent cooking method based on food material maturity of the present invention can be adjusted as needed.
The food material category is obtained through automatic detection or through direct input of a user; the cooking mode of the food material can be obtained through user input. For example, after the food material is put into the cooking appliance, the identification module can identify the food material category in an imaging mode, the identification module is provided with a camera, the camera images the food material, and a processing unit of the identification module matches the imaging information with the previous food material image to obtain the food material information.
The identification module identifies a cooking mode set by a user or calls a preset cooking mode. When the user sets a cooking mode or selects a preset cooking mode, the cooking mode of the food material can be obtained. For example, a user puts sweet potatoes, turns on a 500w power roasting button, and recognizes that the food material is sweet potatoes, and a 500w roasting cooking process is performed. The user may also enter a cooking recipe via the interactive screen. For some cooking appliances with only a single function, the user-initiated operation correspondingly initiates the cooking process, such as an oven with only a baking function, and when the user turns on the baking switch, the corresponding cooking process is already input.
It should be noted that the method of the present invention is applied to an intelligent cooking device with a closed space, such as an oven, a steaming and baking all-in-one machine, a microwave oven, an air fryer, a rice cooker or a cooking machine, etc., for cooking food materials, and determining whether the cooking of the food materials is completed. The situation that food in the wok is cooked through the stove is not included.
The maturity meter is used for characterizing the maturity attribute of the food material and is composed of at least one of the characterization parameters of temperature, moisture, color, texture and smell of the food material. For example, it may be characterized by one of the characterizing parameters of temperature, moisture, color, texture of the food material or by an odor or by at least one of the characterizing parameters of temperature, moisture, color, texture of the food material together with the odor.
For different food materials and under different cooking modes, the characterization parameters of the maturity of the food materials can be selected from all characterization parameters such as 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.
Maturity characteristic parameters selected by the food materials and the cooking modes can be selected through a pre-established relationship. Relationship information between the characteristic parameters of the food material, the cooking mode and the maturity is built in advance, and the characteristic parameters of the food material maturity under the corresponding cooking mode are selected according to the relationship information between the characteristic parameters of the food material, the cooking mode and the maturity.
The optimal maturity index represents the optimal maturity attribute of the food material, the optimal maturity index comprises characterization parameters of the food material and comparison indexes corresponding to the characterization parameters, and the characterization parameters of the optimal maturity index comprise one of the characterization parameters of temperature, moisture, color and texture of the food material, or the characterization parameters are odor or at least one of the characterization parameters of temperature, moisture, color and texture of the food material and the odor; the obtained optimal maturity index at least comprises a characteristic parameter of the food material maturity and a comparison index corresponding to the characteristic parameter. For example, it may be characterized by one of the characterizing parameters of temperature, moisture, color, texture of the food material or by an odor or by at least one of the characterizing parameters of temperature, moisture, color, texture of the food material together with the odor. For different food materials, under a specific cooking mode, all the characterization parameters should have fixed characteristics when the food material is at the optimal maturity, so that whether the food material meets the optimal maturity index can be judged by using the parameter characteristics characterized by the food material. Relationship information between the food materials, the cooking modes and the optimal maturity is built in advance, and the optimal maturity index of the food materials under the corresponding cooking mode is obtained according to the relationship information between the food materials, the cooking modes and the optimal maturity.
It should be noted that, for the natural attributes of different food materials, the characterization parameters characterizing the ripeness attribute of the food material can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
For example, under the stewing cooking process, the optimal maturity index of the potato is as follows: the ripening temperature is 120 ℃, the ripening water content is 75%, the ripening color is semitransparent, the boundary line of the grain expansion particles is enlarged, the potatoes reach the optimal ripening degree in the state, and the cooking is judged to be finished. The ripening temperature, the water content, the color and the texture are characteristic parameters of the optimal maturity of the potatoes in the stewing cooking process, the temperature of 120 ℃ is a comparison index corresponding to the characteristic parameters, and similarly, the 75% water content is a comparison index corresponding to the characteristic parameters. And when the potatoes reach the optimal maturity index under the stewing process, comparing the detected actual value of the characterization parameter of the potatoes with the comparison index of the corresponding parameter to judge whether the actual value of the characterization parameter of the potatoes is consistent with the comparison index of the corresponding parameter, and if the actual value of the characterization parameter of the potatoes is consistent with the comparison index of the corresponding parameter, determining that the food material reaches the optimal maturity.
For example, in a baking cooking process, the optimal maturity index of potatoes is as follows: the ripening temperature is 130 ℃, the ripening water content is 60%, the ripening color is golden yellow, the boundary line of the grain expansion particles is enlarged, the potato reaches the optimal ripening degree in the state, and the cooking is judged to be finished.
The optimal maturity characterizing parameter may be characterized by at least one of temperature, moisture, color, texture and smell of the food material, or by a plurality of parameters of temperature, moisture, color, texture and smell of the food material. When the optimal maturity degree characterization parameters are multiple, when judging whether the food materials meet the optimal maturity degree, comparing each characterization parameter with the comparison index of the optimal maturity degree characterization parameter one by one, and when each parameter meets the parameter corresponding to the optimal maturity degree, judging that the cooked food materials reach the optimal maturity degree state.
Under a specific cooking process, when the cooked food reaches the optimal maturity, all parameter indexes of the cooked food should meet the corresponding optimal maturity indexes. Therefore, in order to save resources, only one of the characterization parameters or a plurality of partial characterization parameters may be selected as an object, and whether the one of the characterization parameters or the plurality of partial characterization parameters meets the comparison index corresponding to the optimal maturity is determined, so as to determine whether the food material meets the optimal maturity.
It should be noted that the cooking process is a process in the cooking process and can be characterized by a time-temperature relationship and the like. The cooking process can be set according to needs, is not the research focus of the scheme, and is not repeated and listed.
According to the intelligent cooking method based on the maturity of the food materials, the maturity of the food materials in cooking is taken as a judgment object based on the food materials and the cooking process, the maturity states of the food materials are selected for detection, and the detection results of the food materials are compared with the optimal maturity indexes, so that whether the food materials meet the optimal maturity is judged. According to the process method, whether the direct food material reaches the optimal state is taken as a judgment basis in the whole process, so that the judged result is the maturity state of the food material, the maturity state of the food material can be directly detected, the actual cooking condition of the food material is more met, the accuracy is high, and a user can conveniently obtain an accurate food material cooking effect.
It should be noted that, the characterization parameters and the maturity indexes for characterizing the maturity of the food material can be obtained through a pre-established database. The characteristic parameters of the maturity corresponding to the cooked food materials and the optimal maturity index can be input by the user in the corresponding cooking mode; or inputting the representation parameters of the maturity and the optimal maturity indexes corresponding to the cooked food materials in the corresponding cooking mode through remote control software; or obtaining the characteristic parameters of the maturity and the optimal maturity index corresponding to the cooked food materials in the corresponding cooking mode through the interconnected household appliances; or the home appliances in the cloud database obtain the characterization parameters of the maturity and the optimal maturity index corresponding to the cooked food in the corresponding cooking mode.
Example 2.
An intelligent cooking method based on food material maturity is otherwise the same as embodiment 1, except that cooking is performed in the following order.
S1, obtaining food material types and cooking modes;
s2, establishing a characteristic parameter of the food material maturity corresponding to the cooking mode of the step S1;
s3, acquiring the optimal maturity index of the food material according to the characteristic parameters of the maturity of the food material;
s4, detecting maturity characteristic parameters of the food materials in the cooking process of the food materials;
and S5, judging whether the maturity parameter of the detected food material meets the optimal maturity, if so, stopping cooking, otherwise, continuing to cook and returning to the step S4.
Through setting up the preface step, be convenient for accurately operate, error or omission are avoided in programmed operation, have the guarantee to the degree of accuracy of result.
It should be noted that the sequence of steps among several processes in the intelligent cooking method based on the food material maturity of the present invention is not limited to the form of this embodiment, and can be flexibly adjusted as required.
Example 3.
An intelligent cooking appliance adopts the intelligent cooking method based on the food material maturity in the embodiment 1 to cook. It should be noted that the intelligent cooking appliance of this embodiment is an intelligent cooking device with a closed space, such as an oven, a steaming and baking all-in-one machine, a microwave oven, an air fryer, a rice cooker, or a cooking machine, which is used for determining whether the cooking of the food material is completed during the cooking of the food material. The situation that food in the wok is cooked through the stove is not included.
The intelligent cooking appliance is provided with an identification module, a main control module, a storage module and a maturity parameter detection module.
When food materials are put into the intelligent cooking appliance, the identification module identifies the food materials to be cooked, acquires a cooking mode and inputs the identified food materials and the cooking mode to the main control module;
the main control module calls maturity characteristic parameters and optimal maturity indexes corresponding to the food materials to be cooked from the storage unit according to the identification result of the identification module, and inputs the characteristic parameter information of the maturity of the food materials to the maturity parameter detection module;
in the food cooking process, the maturity parameter detection module at least starts a part of detectors corresponding to the food maturity characterizing parameters to detect the food maturity condition and inputs the detection result to the main control module;
the main control module judges whether the optimal maturity of the food materials is met or not according to the detection result, when the optimal maturity of the food materials is met, the cooking stopping information is output to the execution module, the execution module stops cooking, and otherwise, the continuous cooking information is output.
The identification module can identify the category of the food material in an imaging mode, the identification module is provided with a camera, the camera images the food material, and a processing unit of the identification module matches the imaging information with the previous food material image to obtain the food material information. The identification module identifies a cooking mode set by a user or calls a preset cooking mode.
The maturity meter is used for characterizing the maturity attribute of the food material and is composed of at least one of the characterization parameters of temperature, moisture, color, texture and smell of the food material. For example, it may be characterized by one of the characterizing parameters of temperature, moisture, color, texture of the food material or by an odor or by at least one of the characterizing parameters of temperature, moisture, color, texture of the food material together with the 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 under different cooking modes. 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 storage unit stores corresponding maturity characteristic parameters and optimal maturity indexes of various food materials in different cooking modes. Maturity characteristic parameters selected by the food materials and the cooking modes are established in advance and stored in the storage unit. The main control module calls maturity characteristic parameters and optimal maturity indexes corresponding to the food materials to be cooked from the storage unit and inputs the characteristic parameter information of the maturity of the food materials to the maturity parameter detection module.
The optimal maturity index represents the optimal maturity attribute of the food material, the optimal maturity index comprises characterization parameters of the food material and comparison indexes corresponding to the characterization parameters, and the characterization parameters of the optimal maturity index comprise one of the characterization parameters of temperature, moisture, color and texture of the food material, or the characterization parameters are odor or at least one of the characterization parameters of temperature, moisture, color and texture of the food material and the odor; the obtained optimal maturity index at least comprises a characteristic parameter of the food material maturity and a comparison index corresponding to the characteristic parameter. For example, it may be characterized by one of the characterizing parameters of temperature, moisture, color, texture of the food material or by an odor or by at least one of the characterizing parameters of temperature, moisture, color, texture of the food material together with the odor. For different food materials, under a specific cooking mode, all the characterization parameters should have fixed characteristics when the food material is at the optimal maturity, so that whether the food material meets the optimal maturity index can be judged by using the parameter characteristics characterized by the food material.
It should be noted that, for the natural attributes of different food materials, the characterization parameters characterizing the ripeness attribute of the food material can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
It should be noted that, for the natural attributes of different food materials, the characterization parameters characterizing the ripeness attribute of the food material can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
For example, under the stewing cooking process, the optimal maturity index of the potato is as follows: the ripening temperature is 120 ℃, the ripening water content is 75%, the ripening color is semitransparent, the boundary line of the grain expansion particles is enlarged, the potatoes reach the optimal ripening degree in the state, and the cooking is judged to be finished. The ripening temperature, the water content, the color and the texture are characteristic parameters of the optimal maturity of the potatoes in the stewing cooking process, the temperature of 120 ℃ is a comparison index corresponding to the characteristic parameters, and similarly, the 75% water content is a comparison index corresponding to the characteristic parameters. And when the potatoes reach the optimal maturity index under the stewing process, comparing the detected actual value of the characterization parameter of the potatoes with the comparison index of the corresponding parameter to judge whether the actual value of the characterization parameter of the potatoes is consistent with the comparison index of the corresponding parameter, and if the actual value of the characterization parameter of the potatoes is consistent with the comparison index of the corresponding parameter, determining that the food material reaches the optimal maturity.
For example, in a baking cooking process, the optimal maturity index of potatoes is as follows: the ripening temperature is 130 ℃, the ripening water content is 60%, the ripening color is golden yellow, the boundary line of the grain expansion particles is enlarged, the potato reaches the optimal ripening degree in the state, and the cooking is judged to be finished.
The maturity parameter detection module is connected with the main control module, detects the maturity parameter information of the food materials and inputs the maturity parameter information into the main control module. 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 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 sweet potato is roasted, the moisture detector detects the weight W1 of the food material just after the roasting is started, the weight W2 of the food material is detected at the cooking time T, and the moisture content in the food material can be judged according to the ratio of W2 to W1. It should be noted that, according to different food materials and cooking processes, the determination manner of the moisture content of the food materials may be different, and those skilled in the art may select and set the determination manner according to the actual situation, which is not described herein in detail.
The color detector shoots the picture of the cooked food material, the shot picture is sent to the main control module, and the main control module judges whether the color of the cooked food material reaches the color of the optimal cooking degree or not according to the comparison between the color of the picture and the color of the optimal cooking degree. The color detector may be various imaging devices or an optical imaging device.
The texture detector shoots the picture of the cooked food material and sends the shot picture to the main control module, and the main control module judges whether the texture at the optimal cooking degree is met or not according to the comparison between the picture and the texture at the optimal cooking degree. The texture detector may be a variety of 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 at the optimal cooking degree 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 maturity condition can be judged by acquiring and analyzing the solubility of gas generated by a certain amount of food materials in the cooking process in the volume of the cooking cavity and then comparing. 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 intelligent cooking appliance performs an intelligent cooking method based on the maturity of food materials. The method is characterized in that according to a food material maturity relation corresponding to a food material and a cooking process, the maturity of the food material in cooking is taken as a judgment object, a maturity parameter detection module selects the maturity state of the food material to detect, and a main control module compares the detection result of the food material with an optimal maturity index to judge whether the food material meets the optimal maturity. According to the intelligent cooking appliance, whether the direct food materials reach the optimal state is taken as a judgment basis, so that the judged result is the maturity state of the food materials, the maturity state of the food materials can be directly detected, the actual cooking condition of the food materials is more met, the accuracy is high, and a user can conveniently obtain an accurate food material cooking effect.
Example 4.
An intelligent cooking appliance, the other characteristics are the same as embodiment 3, except that: the optimal maturity is characterized by a number of parameters among temperature, moisture, color, texture, smell of the food material. And when the comparison result is in line, the main control module judges that the food materials meet the optimal maturity. Correspondingly, the detectors corresponding to the parameters to be compared in the mature parameter detection module work, and the rest of the detectors do not work.
Under a specific cooking process, when the cooked food reaches the optimal maturity, all parameter indexes of the cooked food should meet the corresponding optimal maturity indexes. Therefore, in order to save resources, only one or more partial parameters can be selected as an object, and whether the one or more partial parameters meet the comparison index of the corresponding representation parameter in the optimal maturity index is judged, so as to judge whether the food material meets the optimal maturity.
For example, the optimal maturity of a food material is characterized by three parameters, temperature, moisture, and color. Whether the optimal cooking degree is met or not is detected in the cooking process, the optimal cooking degree can be judged through two parameters of temperature and moisture, and the temperature detector and the moisture detector are only needed to work correspondingly.
The mode of this embodiment can simplify the detection, reduce cost, and can judge according to the ripe condition of eating the material, and the accuracy is high, and the user of being convenient for obtains accurate edible material culinary art effect.
Example 5.
An intelligent oven is adopted for roasting mutton shashlik, and the cooking process of the roasted mutton shashlik adopts a process 1. The storage module is prestored with the characterization parameters of the ripeness of the mutton shashlik corresponding to the process 1 and the optimal ripeness index. The characteristic parameters of the maturity are the temperature, the water content, the color and the texture of the food material. The optimal maturity index is as follows: the ripeness temperature is 200 ℃, the ripeness water content is 30%, the ripeness color is red brown, the texture image is obtained, and the optimal ripeness degree of the mutton shashlik is achieved in the state.
In the baking process, the temperature detector, the moisture detector, the color detector and the texture detector all work and send detected parameter information to the main control module, the main control module outputs a cooking stopping signal to the intelligent oven when the mutton shashlik reaches the optimal cooking degree, and the intelligent oven stops cooking.
Example 6.
An intelligent oven is used for roasting chicken wings, and the cooking process of roasting chicken wings adopts a process 1. The storage module is prestored with the characterization parameters and the optimal maturity indexes of the chicken wings under the corresponding process 1. The characterization parameters of the mature state of chicken wings are temperature, water content and color. The optimal maturity index is as follows: the maturation temperature is 200 ℃, the water content of maturation is 60%, and the maturation color is red brown, and the chicken wings reach the optimal maturation degree in the state. The oven is provided with a temperature detector, a moisture detector, a color detector, a texture detector and an odor sensor.
In the baking process, only the temperature detector and the color detector work, detected parameter information is sent to the main control module, when the temperature and the color of the chicken wings reach the comparison indexes corresponding to the temperature and the color in the optimal cooking degree index, the main control module outputs a cooking stopping signal to the intelligent oven, and the intelligent oven stops cooking.
Example 7.
Taking an example of preparing a cake by a steaming and baking integrated pot as an illustration.
A user wants to steam cakes through the steaming and baking integrated pot, the user puts raw materials into a vessel and puts the raw materials into the steaming and baking integrated pot, after a door body is closed, a key is pressed to input working temperature, and the steaming and baking integrated pot is started.
At this time, the identification device identifies that the cake raw material is put in the steaming and baking integrated pot, and the working mode input by the user is baking.
The food cake and the cooking process are information input into the main control module for baking, the main control module obtains the cooking process from the storage module, the maturity characteristic parameters of the cake are temperature, moisture and texture, and the optimal maturity index is 120 ℃ of temperature, 70% of moisture and uniform pores on the surface of the texture. The main control module inputs the characterization parameter information of the food material to the maturity parameter detection module.
At least one of a temperature detector, a moisture detector and a texture detector in the maturity parameter detection module works, detected information is input into the main control module, and the main control module compares the detected data with a comparison index of a corresponding characterization parameter in the optimal maturity index to judge whether cooking is finished or not.
The integrative pot of roast steaming of this embodiment can be judged according to the ripe condition of eating the material, and the accuracy is high, and the user of being convenient for obtains accurate edible material culinary art effect.
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 cooking method based on food material maturity is characterized by comprising the following steps:
a process of obtaining food material categories and cooking modes;
a process of establishing a characteristic parameter of the food material maturity corresponding to the cooking mode;
a process of obtaining the optimal maturity index of the food material according to the characterization parameter of the maturity of the food material;
detecting maturity characteristic parameters of food materials in the cooking process of the food materials; and judging whether the detected maturity characterizing parameters of the food materials are consistent with the optimal maturity index, if so, stopping cooking, otherwise, continuing to cook.
2. The intelligent cooking method based on food material maturity of claim 1 characterized in that: the maturity meter characterizes a maturity attribute of the food material, characterized by one of the characterizing parameters of temperature, moisture, color, texture of the food material or by the odor or by at least one of the characterizing parameters of temperature, moisture, color, texture of the food material together with the odor.
3. The intelligent cooking method based on food material maturity of claim 2 wherein: relationship information between the characteristic parameters of the food material, the cooking mode and the maturity is built in advance, and the characteristic parameters of the food material maturity under the corresponding cooking mode are selected according to the relationship information between the characteristic parameters of the food material, the cooking mode and the maturity.
4. The intelligent food material maturity-based cooking method according to claim 1, 2 or 3, wherein: relationship information between the food materials, the cooking modes and the optimal maturity indexes is built in advance, and the optimal maturity indexes of the food materials under the corresponding cooking modes are obtained according to the relationship information between the food materials, the cooking modes and the optimal maturity indexes.
5. The intelligent cooking method based on food material maturity according to claim 1 or 2, characterized in that: inputting a representation parameter of the maturity corresponding to the cooked food material and an optimal maturity index under the corresponding cooking mode by a user; or
Inputting a representation parameter of the maturity corresponding to the cooked food material and an optimal maturity index under the corresponding cooking mode through remote control software; or
Obtaining a characteristic parameter of maturity and an optimal maturity index corresponding to the cooked food material in a corresponding cooking mode through interconnected household appliances; or
And obtaining the characteristic parameters and the optimal maturity indexes of the maturity corresponding to the cooked food materials in the corresponding cooking modes through a cloud database.
6. The intelligent cooking method based on food material maturity according to claim 1 or 2, characterized in that: the optimal maturity index comprises characterization parameters of the food materials and comparison indexes corresponding to the characterization parameters, and the characterization parameters of the food materials contained in the optimal maturity index are one of the temperature, the moisture, the color and the texture of the food materials, or the odor or at least one of the temperature, the moisture, the color and the texture of the food materials and the odor;
the obtained optimal maturity index at least comprises a characteristic parameter of the food material maturity and a comparison index corresponding to the characteristic parameter.
7. The intelligent cooking method based on food material maturity of claim 6 wherein: detecting all characteristic parameters of the maturity of the food materials in the cooking process of the food materials;
and judging whether each characteristic parameter of the detected food materials meets the comparison index of the corresponding characteristic parameter in the optimal maturity, if so, stopping cooking, and otherwise, continuing to cook.
8. The intelligent cooking method based on food material maturity of claim 6 wherein: detecting partial characteristic parameters of the maturity of the food materials in the cooking process of the food materials;
and judging whether part of the characteristic parameters of the detected food material maturity meet the comparison index of the corresponding characteristic parameters in the optimal maturity, if so, stopping cooking, and otherwise, continuing to cook.
9. The intelligent cooking method based on food material maturity of claim 1 characterized in that: the food material category is obtained through automatic detection or through direct input of a user; the cooking mode of the food material is obtained through user input.
10. An intelligent cooking appliance, characterized in that: cooking is carried out by adopting the intelligent cooking method based on the food material maturity according to any one of claims 1 to 9.
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