CN114839896A - Intelligent cooking method and intelligent cooking utensil based on the maturity of ingredients - Google Patents

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

Intelligent cooking method and intelligent cooking utensil based on the maturity of ingredients

technical field

The present invention relates to the technical field of intelligent cooking, in particular to an intelligent cooking method based on the maturity of ingredients and an intelligent cooking utensil thereof.

Background technique

With the improvement of people's living standards, the cooking effect of the ingredients is no longer satisfied with the traditional basic requirements, but more and more attention is paid to the refinement of the cooking of the ingredients.

In the cooking methods in the prior art, for example, a cooker cooks ingredients in a pot, the external heating method, such as the heating method of a cooker, is mostly considered. Through the heating process of the stove, the maturity of the ingredients is judged by experience or some reference data. This method in the prior art can only meet the basic cooking requirements, but cannot meet the fineness requirements.

Therefore, in view of the deficiencies of the prior art, it is necessary to provide an intelligent cooking method and an intelligent cooking utensil based on the maturity of the ingredients to overcome the deficiencies of the prior art.

SUMMARY OF THE INVENTION

One of the objectives of the present invention is to avoid the deficiencies of the prior art and provide an intelligent cooking method based on the maturity of the ingredients, which is based on the ingredients and based on the maturity of the ingredients. The result is accurate.

The object of the present invention is achieved by the following technical measures.

Provides an intelligent cooking method based on the maturity of ingredients, containing:

1. The process of obtaining the types of ingredients and cooking methods;

1. The process of establishing the characterization parameters of the maturity of the ingredients corresponding to the cooking method;

1. The process of obtaining the best maturity index of the ingredients according to the characterization parameters of the maturity of the ingredients;

During the cooking process of the ingredients, the maturity characteristic parameters of the ingredients are detected; and it is judged whether the detected maturity characteristic parameters of the ingredients are consistent with the optimal maturity index, and if so, the cooking is stopped, otherwise the cooking is continued.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the maturity represents the maturity attribute of the ingredients, which is characterized by one of the parameters of the temperature, moisture, color, and texture of the ingredients, or by the smell or by the temperature and moisture of the ingredients. At least one characterizing parameter of , color, and texture is co-characterized with odor.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the relationship information between the ingredients-cooking method-maturity characterization parameter is pre-built, and the corresponding cooking is selected according to the relationship information between the ingredients-cooking method-maturity characterization parameter In this way, the characterization parameter of the maturity of the food.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the relationship information between the ingredients-cooking method-optimal maturity index is pre-built, and obtained according to the relationship information between the ingredients-cooking method-optimal maturity index It corresponds to the best maturity index of the ingredients under the cooking method.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode are input by the user; or

Input the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode through the remote control software; or

Obtaining the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode through the connected home appliances; or

Through the database in the cloud, the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode are obtained.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the optimal maturity index includes the characterization parameters of the ingredients and the comparison index corresponding to the characterization parameters, and the characterization parameters of the ingredients included in the optimal maturity index are the temperature, moisture, One of the characteristic parameters in color and texture is either smell or at least one characteristic parameter and smell from the temperature, moisture, color, and texture of the food;

The obtained optimal maturity index at least includes the characteristic parameter of the maturity of the food material and the comparison index corresponding to the characteristic parameter.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, during the cooking process of the ingredients, all parameters representing the maturity of the ingredients are detected;

It is judged whether each characteristic parameter of the detected ingredients satisfies the comparison index of the corresponding characteristic parameter in the optimal maturity one by one, and if so, the cooking is stopped, otherwise, the cooking is continued.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, during the cooking process of the ingredients, part of the characterization parameters of the maturity of the ingredients are detected;

It is judged whether the detected part of the characterization parameters of the maturity of the ingredients meet the comparison index of the corresponding characterization parameters in the optimal maturity, and if so, stop cooking, otherwise continue cooking.

Preferably, in the above-mentioned intelligent cooking method based on the maturity of the ingredients, the category of the ingredients is obtained through automatic detection or through direct user input; the cooking method of the ingredients is obtained through user input. The way of user input includes user input through an interactive interface or input by the user in the manner of performing related operations, for example, the user's operation on a single-function cooking appliance is itself an input.

Another object of the present invention is to avoid the deficiencies of the prior art and provide an intelligent cooking utensil, which cooks based on an intelligent cooking method based on the maturity of the ingredients, takes the ingredients as the direct object, and cooks based on the mature state of the ingredients. It is more in line with the actual cooking situation of the ingredients, and has high accuracy, which is convenient for users to obtain accurate cooking effects of ingredients.

Above-mentioned purpose of the present invention is realized by following technical means:

Provided is an intelligent cooking appliance, which uses the above-mentioned intelligent cooking method based on the maturity of ingredients for cooking.

Preferably, the above-mentioned intelligent cooking appliance is provided with an identification module, a main control module, a storage module and a mature parameter detection module;

When ingredients are put into the intelligent cooking appliance, the identification module identifies the ingredients to be cooked, obtains the cooking method, and inputs the identified ingredients and cooking methods into the main control module;

The main control module retrieves the maturity characteristic parameter and the optimal maturity index corresponding to the ingredients to be cooked from the storage unit according to the result identified by the identification module, and inputs the characteristic parameter information of the maturity of the ingredients into the maturity parameter detection module;

During the cooking process of the food material, the maturity parameter detection module activates at least some detectors corresponding to the food material maturity characteristic parameter to detect the maturity condition of the food material and input the detection result to the main control module;

The main control module judges whether it meets the optimal maturity of the ingredients according to the detection result, and outputs stop cooking information to the execution module when it matches, and the execution module stops cooking, otherwise it outputs continue cooking information.

Preferably, in the above-mentioned intelligent cooking utensil, the recognition module recognizes the category of the food material by means of imaging, the recognition module is provided with a camera, the camera images the food material, and the processing unit of the recognition module matches the imaging information with the image of the previous food material to obtain the food material information .

Preferably, in the above-mentioned intelligent cooking appliance, the identification module identifies the cooking mode set by the user or retrieves the preset cooking mode.

Preferably, in the above-mentioned intelligent cooking utensil, the maturity is constituted by at least one characterizing parameter among the temperature, moisture, color, texture, and smell of the ingredients.

Preferably, in the above-mentioned intelligent cooking utensil, the main control module selects one characteristic parameter or multiple characteristic parameters in the detection result to compare with the comparison index corresponding to the characteristic parameter of the best maturity.

Preferably, in the above-mentioned smart cooking appliance, the storage module pre-stores the best maturity index corresponding to the ingredients under different cooking methods; or

The storage module stores the best maturity index corresponding to the ingredients to be cooked under the corresponding cooking mode input by the user; or

The storage module is connected to the remote control software in a wired or wireless manner, and the optimal maturity index corresponding to the ingredients to be cooked under the corresponding cooking mode is transmitted to the storage module through the remote control software; or

The storage module is interconnected with home appliances, and the interconnected home appliances can obtain the best maturity index or

The storage module obtains the best maturity index corresponding to the ingredients to be cooked under the corresponding cooking mode through the cloud database.

Preferably, in the above-mentioned intelligent cooking appliance, the intelligent cooking appliance is an oven, an all-in-one steaming and roasting machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.

Preferably, the above-mentioned intelligent cooking appliance is provided with a mature parameter detection module connected to the main control module, and the mature parameter detection module includes 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, 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 ingredients by detecting the weight change of the cooked ingredients, and transmits the obtained moisture content information to the main control module.

Preferably, in the above-mentioned intelligent cooking appliance, the moisture detector detects the weight of the cooked ingredients, and transmits the weight information to the main control module, and the main control module obtains the moisture content information in the cooked ingredients according to the weight change of the cooked ingredients .

Preferably, in the above-mentioned intelligent cooking appliance, the color detector takes pictures of the ingredients to be cooked, and sends the taken pictures to the main control module. Determine if the color at the optimal cooking level is achieved.

Preferably, in the above-mentioned intelligent cooking utensil, the texture detector takes pictures of the ingredients to be cooked, and sends the taken pictures to the main control module, and the main control module judges whether the picture is Satisfy textures at optimal cooking degrees.

Preferably, in the above-mentioned intelligent cooking appliance, the smell detector detects the smell in the cooking appliance, and transmits the smell signal to the main control module, and the main control module judges whether the smell of the cooked food meets the smell under the optimal cooking degree .

The intelligent cooking method based on the maturity of the ingredients and the intelligent cooking utensils of the present invention are based on the ingredients and the cooking process, take the maturity of the ingredients during cooking as the judgment object, select the maturity state of the ingredients for detection, and compare the detection results of the ingredients with the optimal maturity. The index is compared to determine whether the ingredients meet the optimal maturity. In the process method of the present invention, in the whole process, the judgment is based on whether the direct ingredients reach the best state, so the judged result is the maturity state of the ingredients, which can directly detect the maturity state of the ingredients, which is more in line with the actual cooking conditions of the ingredients , with high accuracy, which is convenient for users to obtain accurate cooking effects of ingredients.

Detailed ways

The present invention will be further described with reference to the following examples.

Example 1.

An intelligent cooking method based on the maturity of ingredients, containing:

1. The process of obtaining the types of ingredients and cooking methods;

1. The process of establishing the characterization parameters of the maturity of the ingredients corresponding to the cooking method;

1. The process of obtaining the best maturity index of the ingredients according to the characterization parameters of the maturity of the ingredients;

During the cooking process of the ingredients, the maturity characteristic parameters of the ingredients are detected; and it is judged whether the detected maturity characteristic parameters of the ingredients are consistent with the optimal maturity index, and if so, the cooking is stopped, otherwise the cooking is continued.

It should be noted that the steps between several processes in the intelligent cooking method based on the maturity of the ingredients of the present invention can be adjusted as required.

The category of the ingredients can be obtained through automatic detection or through direct user input; the cooking method of the ingredients can be obtained through user input. For example, after the ingredients are put into the cooking utensil, the identification module can identify the category of the ingredients by imaging, the identification module is provided with a camera, the camera images the ingredients, and the processing unit of the identification module matches the imaging information with the image of the previous ingredient to obtain the ingredient information .

The identification module identifies the cooking mode set by the user or retrieves the preset cooking mode. When the user sets a cooking method or selects a preset cooking method, the cooking method of the ingredients can be obtained. For example, when a user puts in a sweet potato and turns on the button for baking 500w power, it can be recognized that the ingredient is a sweet potato, and the cooking process of 500w baking is performed. The user can also enter the cooking method through the interactive screen. For some cooking utensils with only a single function, the user starts the operation to start the cooking process accordingly. For example, for an oven with only a baking function, when the user turns on the baking switch, the corresponding cooking process has been input.

It should be noted that the method of the present invention is applied to intelligent cookers with a closed space, such as ovens, steam-bake all-in-one machines, microwave ovens, air fryers, rice cookers or stir-fryers, etc. to judge whether the ingredients are cooked or not. Cooking of food in a wok on the stovetop is not included.

The maturity characterizes the maturity attribute of the food, and is composed of at least one characterizing parameter among the temperature, moisture, color, texture, and smell of the food. For example, it can be characterized by one of the temperature, moisture, color, and texture of the food, or by the smell, or by at least one of the temperature, moisture, color, and texture of the food and the smell.

For different ingredients and under different cooking methods, the characterization parameters of the maturity of the ingredients can be selected to be characterized by all characterization parameters such as temperature, moisture, color, texture, and smell. Considering the convenience of the actual operation, it is possible to select the required characterization parameters for characterization according to the characteristics of the ingredients, combined with the cooking method, and it is not necessary to use all the characterization parameters. For example, steamed eggs can be characterized by temperature and texture. Baked potatoes can be characterized by three parameters: temperature, moisture, and color. Baked cakes are characterized by smell, or by smell and color, etc.

The maturity characterizing parameters for the selection of ingredients and cooking methods can be selected through pre-established relationships. The relationship information between the ingredients-cooking method-maturity characterization parameter is pre-built, and according to the relationship information between the ingredients-cooking method-maturity characterization parameter, the characterization parameter of the material maturity under the corresponding cooking method is selected.

The optimal maturity index characterizes the best maturity attributes of the ingredients. The optimal maturity index includes the characterizing parameters of the ingredients and the comparison index corresponding to the characterizing parameters. The characterizing parameters of the ingredients included in the optimal maturity index are the temperature, moisture, and color of the ingredients. One of the characteristic parameters in the texture is either smell or at least one characteristic parameter and smell in the temperature, moisture, color and texture of the food; the obtained best maturity index at least includes the characteristic parameter of the maturity of the food and the Characterization parameter corresponding to the comparison index. For example, it can be characterized by one of the temperature, moisture, color, and texture of the food, or by the smell, or by at least one of the temperature, moisture, color, and texture of the food and the smell. For different ingredients, under a specific cooking method, all the characterization parameters should have fixed characteristics when the ingredients are at the optimal maturity. Therefore, it is possible to use the parameter characteristics characterized by the ingredients to determine whether the ingredients meet the optimal maturity index. The relationship information between the ingredients-cooking method-optimal maturity is pre-built, and the optimal maturity index of the ingredients under the corresponding cooking method is obtained according to the relationship information between the ingredients-cooking-mode and the optimal maturity.

It should be noted that, according to the natural attributes of different ingredients, the characterization parameters that characterize the maturity attributes of ingredients can be flexibly selected. Specifically, the characterization parameters can be flexibly configured according to the actual accuracy requirements and necessity.

For example, under the stewing cooking process, the optimal maturity index of potatoes: maturity temperature of 120°C, mature moisture content of 75%, mature color translucent, and enlarged grain boundary line. In this state, potatoes have reached the best maturity. , to judge the end of cooking. Maturation temperature, water content, color and texture are the characterization parameters for the optimal maturity of potatoes under the stewing cooking process. 120°C is the comparison index corresponding to the characterization parameter of temperature. Similarly, the characterization parameter of 75% water content corresponds to comparison index. In judging whether the potatoes have reached the optimal maturity index under the stewing process, the actual value of the detected characteristic parameters of the potato is compared with the comparison index of the corresponding parameter to judge whether it is consistent. optimum maturity.

For example, under the baking and cooking process, the optimal maturity index of potatoes: the maturity temperature is 130°C, the mature moisture content is 60%, the mature color is golden yellow, and the boundary line of the texture expansion particles is enlarged. In this state, the potatoes have reached the best maturity. It is judged that the cooking is finished.

The optimal maturity parameter can be characterized by at least one parameter among the temperature, moisture, color, texture, and smell of the food material, or it can be characterized by multiple parameters among the temperature, moisture, color, texture, and smell of the food material. When there are multiple optimal maturity characterization parameters, when judging whether the ingredients meet the optimal maturity, each characterization parameter can be compared with the comparison index of the optimal maturity characterization parameter one by one. When the parameters corresponding to the optimal maturity are met, it is judged that the cooked ingredients have reached the optimal maturity state.

Under a specific cooking process, when the cooked food reaches the optimum maturity, all the parameter indexes of the cooked food at this time should meet the corresponding optimum maturity index. Therefore, in order to save resources, only one of the characterization parameters or several partial characterization parameters can be selected as the object, and it is judged whether one characterization parameter or several partial characterization parameters satisfy the comparison index corresponding to the optimal maturity, so as to determine whether the food meets the optimum maturity.

It should be noted that the cooking process is a process in the cooking process, which can be characterized by a time-temperature relationship and the like. The cooking process can be set according to needs, which is not the focus of this case, and will not be repeated here.

The intelligent cooking method based on the maturity of the ingredients, based on the ingredients and the cooking process, takes the maturity of the ingredients during cooking as the judgment object, selects the maturity of the ingredients for detection, and compares the detection results of the ingredients with the best maturity index , so as to determine whether the ingredients meet the optimal maturity. In the process method of the present invention, in the whole process, the judgment is based on whether the direct ingredients reach the best state, so the judged result is the maturity state of the ingredients, which can directly detect the maturity state of the ingredients, which is more in line with the actual cooking conditions of the ingredients , with high accuracy, which is convenient for users to obtain accurate cooking effects of ingredients.

It should be noted that the characterization parameters and maturity indicators that characterize the maturity of the food material can be obtained through a pre-established database. It is also possible to input the characterization parameters and optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode by the user; or to input the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode through the remote control software The characteristic parameters and the optimal maturity index of the degree of maturity are obtained; or the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking method can be obtained through the interconnected home appliances; or the home appliances in the cloud database can be obtained. In the corresponding cooking mode, the characteristic parameter and the optimal maturity index of the maturity corresponding to the cooked food.

Example 2.

An intelligent cooking method based on the maturity of ingredients, other features are the same as those in Example 1, the difference is that the cooking is performed in the following order.

S1, obtain the category of ingredients and the cooking method;

S2, establishing a characterization parameter of the maturity of the ingredients corresponding to the cooking method of step S1;

S3, obtaining the best maturity index of the food material according to the characterization parameter of the food material maturity;

S4, during the cooking process of the ingredients, detecting the maturity characterizing parameters of the ingredients;

S5, determine whether the detected maturity parameter of the ingredient meets the optimal maturity, if so, stop cooking, otherwise continue cooking and return to step S4.

By setting the sequential steps, it is convenient to operate accurately, and the programmed operation avoids mistakes or omissions, and the accuracy of the results is guaranteed.

It should be noted that the sequential steps among several processes in the intelligent cooking method based on the maturity of the ingredients of the present invention are not limited to the form of this embodiment, and can be flexibly adjusted as needed.

Example 3.

An intelligent cooking appliance, which uses the intelligent cooking method based on the maturity of the ingredients as in Example 1 for cooking. It should be noted that the intelligent cooking appliance in this embodiment is an intelligent cooking appliance with a closed space, such as an oven, an all-in-one steamer, a microwave oven, an air fryer, a rice cooker or a cooking machine, etc. to determine whether the ingredients are cooked during the cooking of the ingredients. Finish. Cooking of food in a wok on the stovetop is not included.

The intelligent cooking appliance is provided with an identification module, a main control module, a storage module and a mature parameter detection module.

When ingredients are put into the intelligent cooking appliance, the identification module identifies the ingredients to be cooked, obtains the cooking method, and inputs the identified ingredients and cooking methods into the main control module;

The main control module retrieves the maturity characteristic parameter and the optimal maturity index corresponding to the ingredients to be cooked from the storage unit according to the result identified by the identification module, and inputs the characteristic parameter information of the maturity of the ingredients into the maturity parameter detection module;

During the cooking process of the food material, the maturity parameter detection module activates at least some detectors corresponding to the food material maturity characteristic parameter to detect the maturity condition of the food material and input the detection result to the main control module;

The main control module judges whether it meets the optimal maturity of the ingredients according to the detection result, and outputs stop cooking information to the execution module when it matches, and the execution module stops cooking, otherwise it outputs continue cooking information.

The identification module can identify the category of the ingredients by imaging, the identification module is provided with a camera, the camera images the ingredients, and the processing unit of the identification module matches the imaging information with the image of the previous ingredient to obtain the ingredient information. The identification module identifies the cooking mode set by the user or retrieves the preset cooking mode.

The maturity characterizes the maturity attribute of the food, and is composed of at least one characterizing parameter among the temperature, moisture, color, texture, and smell of the food. For example, it can be characterized by one of the temperature, moisture, color, and texture of the food, or by the smell, or by at least one of the temperature, moisture, color, and texture of the food and the smell. For different ingredients, under different cooking methods, the characterization parameters of the maturity of the ingredients can be selected to be characterized by all characterization parameters such as temperature, moisture, color, texture, and smell. Considering the convenience of the actual operation, it is possible to select the required characterization parameters for characterization according to the characteristics of the ingredients, combined with the cooking method, and it is not necessary to use all the characterization parameters. For example, steamed eggs can be characterized by temperature and texture. Baked potatoes can be characterized by three parameters: temperature, moisture, and color.

The storage unit stores the corresponding maturity characterization parameters and optimal maturity indicators of various ingredients under different cooking methods. The maturity characterizing parameters selected for the ingredients and cooking methods are pre-established and stored in the storage unit. The main control module retrieves the maturity characteristic parameter and the optimal maturity index corresponding to the food to be cooked from the storage unit, and inputs the characteristic parameter information of the maturity of the food to the maturity parameter detection module.

The optimal maturity index characterizes the best maturity attributes of the ingredients. The optimal maturity index includes the characterizing parameters of the ingredients and the comparison index corresponding to the characterizing parameters. The characterizing parameters of the ingredients included in the optimal maturity index are the temperature, moisture, and color of the ingredients. One of the characteristic parameters in the texture is either smell or at least one characteristic parameter and smell in the temperature, moisture, color and texture of the food; the obtained best maturity index at least includes the characteristic parameter of the maturity of the food and the Characterization parameter corresponding to the comparison index. For example, it can be characterized by one of the temperature, moisture, color, and texture of the food, or by the smell, or by at least one of the temperature, moisture, color, and texture of the food and the smell. For different ingredients, under a specific cooking method, all the characterization parameters should have fixed characteristics when the ingredients are at the optimal maturity. Therefore, it is possible to use the parameter characteristics characterized by the ingredients to determine whether the ingredients meet the optimal maturity index.

It should be noted that, according to the natural attributes of different ingredients, the characterization parameters that characterize the maturity attributes of ingredients can be flexibly selected. The characterization parameters can be flexibly configured according to the actual accuracy requirements and necessity.

It should be noted that, according to the natural attributes of different ingredients, the characterization parameters that characterize the maturity attributes of ingredients can be flexibly selected. Specifically, the characterization parameters can be flexibly configured according to the actual accuracy requirements and necessity.

For example, under the stewing cooking process, the optimal maturity index of potatoes: maturity temperature of 120°C, mature moisture content of 75%, mature color translucent, and enlarged grain boundary line. In this state, potatoes have reached the best maturity. , to judge the end of cooking. Maturation temperature, water content, color and texture are the characterization parameters for the optimal maturity of potatoes under the stewing cooking process. 120°C is the comparison index corresponding to the characterization parameter of temperature. Similarly, the characterization parameter of 75% water content corresponds to comparison index. In judging whether the potatoes have reached the optimal maturity index under the stewing process, the actual value of the detected characteristic parameters of the potato is compared with the comparison index of the corresponding parameter to judge whether it is consistent. optimum maturity.

For example, under the baking and cooking process, the optimal maturity index of potatoes: the maturity temperature is 130°C, the mature moisture content is 60%, the mature color is golden yellow, and the boundary line of the texture expansion particles is enlarged. In this state, the potatoes have reached the best maturity. It is judged that the cooking is finished.

The maturity parameter detection module is connected with the main control module, and the maturity parameter detection module detects the maturity parameter information of the food and inputs it to the main control module. The maturity parameter detection module includes 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 set with a temperature detection module at least one of a detector, a moisture detector, a color detector, a texture detector, and an odor detector.

The temperature detector can be a temperature sensor, a thermometer, etc., and the temperature detector inputs temperature information to the main control module.

The moisture detector obtains the moisture content information in the cooked ingredients by detecting the weight change of the cooked ingredients, and transmits the obtained moisture content information to the main control module. Or the moisture detector detects the weight of the cooked ingredients, and transmits the weight information to the main control module, and the main control module obtains the moisture content information in the cooked ingredients according to the weight change of the cooked ingredients. For example, when roasting sweet potatoes, the moisture detector detects the weight W1 of the ingredients when the roasting is just started, and at the cooking time T, the weight of the ingredients is W2, and the ratio of W2 to W1 can determine the moisture in the ingredients content. It should be noted that, according to different ingredients and cooking techniques, there may be differences in the way of judging the moisture content of the ingredients, and those skilled in the art can select and set according to the actual situation, which will not be repeated here.

The color detector takes pictures of the cooking ingredients, and sends the taken pictures to the main control module. The main control module compares the color of the picture with the color at the optimum maturity level to determine whether the color at the optimum cooking level is achieved. Color detectors can be various imaging devices or optical imaging devices.

The texture detector takes pictures of the cooking ingredients, and sends the taken pictures to the main control module. The main control module compares the pictures with the textures at the optimum maturity level to determine whether the textures at the optimum cooking level are satisfied. Texture detectors can be for various imaging devices.

The smell detector detects the smell in the cooking utensil, and transmits the smell signal to the main control module, and the main control module judges whether the smell of the cooked food meets the smell under the optimum cooking degree. The odor sensor can use commercially available gas sensors for odor detection. The odor sensor is a device that converts information such as gas composition and concentration into information that can be used by personnel, instruments, computers, and the like. The maturity status can be judged by collecting and analyzing the solubility of the gas generated by a certain amount of ingredients during the cooking process in the volume of the cooking cavity, and then comparing them. Those skilled in the art can design relevant judgment algorithms or comparison programs according to actual needs. This part is not the main point of this solution, and will not be repeated here.

The intelligent cooking utensil of the present invention is an intelligent cooking method based on the maturity of the ingredients. The basic idea is based on the relationship between the maturity of the ingredients and the cooking process, taking the maturity of the ingredients in the cooking as the judgment object, the maturity parameter detection module selects the maturity of the ingredients for detection, and the main control module compares the detection results of the ingredients with the best. The maturity index is compared to determine whether the ingredients meet the optimal maturity. The intelligent cooking utensil of the present invention is based on whether the direct ingredients reach the best state, so the judged result is the maturity state of the ingredients, which can directly detect the maturity state of the ingredients, which is more in line with the actual cooking conditions of the ingredients, and has high accuracy , which is convenient for users to obtain accurate cooking effect of ingredients.

Example 4.

An intelligent cooking utensil, other features are the same as those of Embodiment 3, the difference is that the optimal maturity is characterized by various parameters in the temperature, moisture, color, texture, and smell of the ingredients. When judging, select one of the parameters or multiple parameters in the cooking ingredients to compare with the comparison index of the corresponding characteristic parameter in the optimal maturity index. When the comparison results are consistent, the main control module judges that the ingredients meet the most good 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 optimum maturity, all the parameter indexes of the cooked food at this time should meet the corresponding optimum maturity index. Therefore, in order to save resources, only one parameter or several partial parameters can be selected as the object, and it can be judged whether one parameter or several partial parameters meet the comparison index of the corresponding characteristic parameter in the optimal maturity index, so as to judge whether the food meets the requirements. optimum maturity.

For example, the optimal maturity of ingredients is characterized by three parameters: temperature, moisture, and color. When detecting whether the optimal cooking degree is satisfied during the cooking process, it can be judged by the two parameters of temperature and moisture, and correspondingly, only the temperature detector and the moisture detector are required to work.

The method of this embodiment can simplify the detection, reduce the cost, and can judge according to the maturity of the ingredients, with high accuracy, which is convenient for the user to obtain accurate cooking effects of the ingredients.

Example 5.

An intelligent oven adopts the intelligent oven for kebabs, and the cooking process of the kebabs adopts process 1. The storage module pre-stores the characterization parameters and the optimal maturity index corresponding to the maturity of the mutton skewer under the process 1. The parameters that characterize maturity are the temperature, moisture content and color and texture of the ingredients. The best maturity index: the maturity temperature is 200 ℃, the mature moisture content is 30%, the mature color is reddish brown, and the texture image, in this state, the mutton skewers have reached the best maturity.

During the baking process, the temperature detector, moisture detector, color detector, and texture detector all work, and the detected parameter information is sent to the main control module. When the signal is output to stop cooking to the smart oven, the smart oven stops cooking.

Example 6.

An intelligent oven is used for roasting chicken wings, and the cooking process of roasting chicken wings adopts process 1. The storage module pre-stores the characteristic parameters and the optimal maturity index of the chicken wings corresponding to the process 1. The parameters that characterize the mature state of chicken wings are temperature, moisture content and color. The best maturity index: the mature temperature is 200 ℃, the mature water content is 60%, and the mature color is reddish-brown. In this state, the chicken wings have reached the best maturity. The oven is provided with temperature detectors, moisture detectors, color detectors, texture detectors and smell sensors.

During the baking process, only the temperature detector and the color detector work, and the detected parameter information is sent to the main control module. When the color corresponds to the comparison index, a signal to stop cooking is output to the smart oven, and the smart oven stops cooking.

Example 7.

Take the preparation of a cake in a steaming and baking pot as an example.

If the user wants to steam the cake through the steaming and baking pot, the user puts the raw materials in the utensils and puts it into the steaming and baking pot. After closing the door, press the key to input the working temperature, and start the baking.

At this time, the recognition device recognizes that the cake raw material is placed in the integrated steaming and baking pot, and the working mode input by the user is baking.

The ingredients, cake, and cooking process are the baking information input to the main control module, and the main control module obtains from the storage module. Under this cooking process, the cake maturity characterization parameters are temperature, moisture and texture, and the optimal maturity index is temperature 120 ℃, moisture 70%, textured surface with uniform pores. The main control module inputs the characterization parameter information of the ingredients to the ripening parameter detection module.

At least one of the temperature detector, moisture detector and texture detector in the maturity parameter detection module works, and the detected information is input to the main control module, and the main control module corresponds to the optimal maturity index according to the detection data The comparison index of the characteristic parameter is compared to judge whether the cooking is over.

The integrated steaming and roasting pot of this embodiment can be judged according to the maturity of the ingredients, has high accuracy, and is convenient for the user to obtain accurate cooking effects of the ingredients.

Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention and not to limit the protection scope of the present invention. Although the present invention has been described in detail with reference to the preferred embodiments, those of ordinary skill in the art should The technical solutions of the present invention may be modified or equivalently replaced without departing from the spirit and scope of the technical solutions of the present invention.

Claims (10)

1. an intelligent cooking method based on the maturity of ingredients, is characterized in that, contains: 1. The process of obtaining the categories of ingredients and cooking methods; 1. The process of establishing the characterization parameters of the maturity of the ingredients corresponding to the cooking method; 1. The process of obtaining the best maturity index of the ingredients according to the characterization parameters of the maturity of the ingredients; During the cooking process of the ingredients, the maturity characterizing parameters of the ingredients are detected; and whether the detected maturity characterizing parameters of the ingredients are consistent with the optimal maturity index, if so, stop cooking, otherwise continue cooking. 2. The intelligent cooking method based on the maturity of the food material according to claim 1, wherein the maturity degree represents the maturity attribute of the food material, which is represented by a characterization parameter in the temperature, moisture, color and texture of the food material or by smell Characterized or jointly characterized by at least one characterizing parameter of temperature, moisture, color, texture of the food material and smell. 3. The intelligent cooking method based on the maturity of ingredients according to claim 2, characterized in that: relationship information between ingredients-cooking mode-maturity characterization parameters is pre-built, and according to ingredients-cooking mode-maturity characterization parameters The relationship information between them selects the parameters representing the maturity of the ingredients under the corresponding cooking method. 4. The intelligent cooking method based on the maturity of ingredients according to claim 1, 2 or 3, characterized in that: relationship information between ingredients-cooking mode-optimal maturity index is pre-built, according to ingredients-cooking mode —The relationship information between the optimal maturity indexes obtains the optimal maturity indexes of the ingredients under the corresponding cooking method. 5. The intelligent cooking method based on the maturity of the ingredients according to claim 1 or 2, characterized in that: under the corresponding cooking mode, the characterizing parameters and the optimal maturity of the maturity corresponding to the ingredients to be cooked are input by the user indicator; or Input the characterization parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode through the remote control software; or Obtaining the characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode through the connected home appliances; or The characteristic parameters and the optimal maturity index of the maturity corresponding to the ingredients to be cooked under the corresponding cooking mode are obtained through the database in the cloud. 6. The intelligent cooking method based on the maturity of ingredients according to claim 1 or 2, characterized in that: the optimal maturity index comprises the characterization parameters of the ingredients and the comparison index corresponding to the characterization parameters, and the ingredients included in the optimal maturity index The characterization parameter is a characterization parameter in the temperature, moisture, color, texture of the food material, or the odor or at least one characterization parameter and odor in the temperature, moisture, color, and texture of the food material; The obtained optimal maturity index includes at least the characterization parameter of the maturity of the food material and the comparison index corresponding to the characterization parameter. 7. The intelligent cooking method based on the maturity of the ingredients according to claim 6, characterized in that: in the cooking process of the ingredients, all characterization parameters of the maturity of the ingredients are detected; It is judged whether each characteristic parameter of the detected food material satisfies the comparison index of the corresponding characteristic parameter in the optimal maturity one by one, and if so, the cooking is stopped, otherwise, the cooking is continued. 8. The intelligent cooking method based on the maturity of the ingredients according to claim 6, characterized in that: during the cooking of the ingredients, part of the characterization parameters of the maturity of the ingredients are detected; It is judged whether the detected partial characteristic parameters of the maturity of the ingredients satisfy the comparison index of the corresponding characteristic parameters in the optimal maturity, and if so, stop cooking, otherwise continue cooking. 9 . The intelligent cooking method based on the maturity of the ingredients according to claim 1 , wherein: the category of the ingredients is obtained through automatic detection or through direct user input; the cooking method of the ingredients is obtained through user input. 10 . 10 . An intelligent cooking appliance, characterized in that: cooking is performed by adopting the intelligent cooking method based on the maturity of ingredients according to any one of claims 1 to 9 .