CN115903554A - Program execution method, cooking device, and storage medium - Google Patents
Program execution method, cooking device, and storage medium Download PDFInfo
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- CN115903554A CN115903554A CN202211419569.2A CN202211419569A CN115903554A CN 115903554 A CN115903554 A CN 115903554A CN 202211419569 A CN202211419569 A CN 202211419569A CN 115903554 A CN115903554 A CN 115903554A
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Abstract
The embodiment of the application provides a program execution method, cooking equipment and a storage medium, and relates to the technical field of intelligent household appliances. The method comprises the following steps: acquiring first operation information and second operation information corresponding to an execution object; executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value; and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, the target parameter corresponding to the execution object is greater than a preset threshold value, and the first operation step and the second operation step are different. This application can carry out first operating procedure and second operating procedure in proper order in same cooking equipment, does not have the clearance between two operating procedure, need not to use two cooking equipment to bubble respectively and send out and cook, and the culinary art time is shorter, and efficiency is higher.
Description
Technical Field
The present application relates to the field of intelligent home appliance technologies, and in particular, to a program execution method, a cooking device, and a storage medium.
Background
Along with the rapid development of artificial intelligence, more and more intelligent machines are applied to the life of people, for example, an intelligent cooking machine, and a user can finish the automatic cooking process by using the intelligent cooking machine in few participation steps, so that great convenience is brought to cooking of food.
However, when the existing intelligent cooker is used for cooking dried food materials (such as dried agaric, dried bean vermicelli and the like), the dried food materials need to be soaked in water or other solution for a set time, then the dried food materials are fished out and drained, and then the dried food materials are placed into the intelligent cooker for cooking. And the problems with such treatment are: firstly, the foaming time of the dried food material is not easy to control, and if the foaming time is too long, poisoning is easy to happen. Secondly, in the whole cooking operation process, two independent stages of foaming and cooking need to be carried out, a gap is formed between the two stages, the cooking time is long, and the efficiency is low.
Disclosure of Invention
Aspects of the present application provide a program execution method, a cooking apparatus, and a storage medium, which do not require two cooking apparatuses to be used for frothing and cooking, and which have a short cooking time and high efficiency.
An embodiment of the present application provides a program execution method, including: acquiring first operation information and second operation information corresponding to an execution object; executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value; and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, a target parameter corresponding to the execution object is greater than the preset threshold, and the first operation step and the second operation step are different.
In an optional embodiment, the execution object is a food material; the executing the first operation step on the execution object based on the first operation information comprises: performing a first cooking operation on the food material based on the first operation information; the step of performing a second operation on the execution object based on the second operation information includes: performing a second cooking operation on the food material based on the second operation information.
In an optional embodiment, the first operation information and the second operation information respectively include at least one of the following data: cooking power, cooking time, cooking temperature, stirring speed and stirring frequency.
In an optional embodiment, the obtaining first operation information and second operation information corresponding to the execution object includes: acquiring the variety of the food material; and determining first operation information and second operation information corresponding to the food materials according to the types of the food materials.
In an alternative embodiment, the food materials include dried food materials and non-dried food materials; the performing a first cooking operation on the food material based on the first operation information includes: determining a component of a dried food material in the food materials; performing a first cooking operation on the food material based on the component of the dried food material and the first operation information.
In an optional embodiment, the performing a second cooking operation on the food material based on the second operation information includes: determining a component of the non-dried food material; performing a second cooking operation on the food material based on the non-dried food material and the second operation information.
In an optional embodiment, the performing a first cooking operation on the food material based on the first operation information comprises: adding ingredients to the food material; and performing first cooking operation on the ingredients added with the ingredients based on the components of the ingredients and the first operation information.
In an optional embodiment, before adding ingredients to the food material, the method further comprises: and determining the weight of ingredients to be added into the food materials according to the food material types, the weight and the corresponding target parameters.
In an alternative embodiment, the ingredients comprise water and oil; determining the component of ingredients to be added to the food material according to the food material type, the component and the corresponding target parameters, comprising: determining a moisture compensation parameter according to a target parameter and a component corresponding to a dried food material in the target food material; determining the amount of water to be added into the target food material according to the target parameters and the amount corresponding to the dried food material in the target food material and the water compensation parameters; determining the amount of oil to be added to the target food material based on the amount and variety of dry ingredients in the target food material.
In an optional embodiment, the determining, according to the target parameter and the component corresponding to the dried food material in the target food material and the moisture compensation parameter, the component of water to be added to the target food material comprises: obtaining the product of the weight of the dried food materials in the target food materials and the target parameters to obtain rehydration data; and adding the rehydration data and the water compensation parameters to obtain the component of water to be added into the target food material.
In an alternative embodiment, the target parameter is a rehydration ratio.
An embodiment of the present application further provides a cooking apparatus, including: the pot body, and set up and be in little the control unit on the pot body, little the control unit is used for: acquiring first operation information and second operation information corresponding to an execution object; executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value; and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, a target parameter corresponding to the execution object is greater than the preset threshold, and the first operation step and the second operation step are different.
Embodiments of the present application also provide a non-transitory machine-readable storage medium having executable code stored thereon, which when executed by a micro-control unit on a cooking device, causes the micro-control unit to perform the above program execution method.
In the embodiment of the application, the first operation information and the second operation information corresponding to the execution object are acquired, the first operation step is executed on the execution object based on the first operation information, the second operation step is executed on the execution object based on the second operation information, in the execution process of the first operation step, the target parameter corresponding to the execution object is made to be smaller than the preset threshold, in the execution process of the second operation step, the target parameter corresponding to the execution object is made to be larger than the preset threshold, different operation steps are executed under different operation information, and in the case that the execution object is a food material, different operation steps can be executed under different target parameters based on the first operation information and the second operation information, so that the final cooking operation is completed. This application need not additionally to steep the edible material and send at the operation in-process promptly to avoid taking place the poisoning incident, and this application can carry out first operating procedure and second operating procedure in proper order in same cooking equipment, does not have the clearance between two operating procedure, need not to use two cooking equipment to steep respectively and send out and cook, and the culinary art time is shorter, and efficiency is higher.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a flowchart of a program execution method according to an embodiment of the present application;
FIG. 2 is a flow chart for determining the amount of ingredients to be added according to an embodiment of the present application;
FIG. 3 is a flow chart for determining an amount of water to be added according to an embodiment of the present application;
fig. 4 is a schematic structural diagram of a micro control unit provided in the embodiment of the present application.
Detailed Description
In order to make the objects, technical solutions and advantages of the present application more apparent, the technical solutions of the present application will be described in detail and completely with reference to the following specific embodiments of the present application and the accompanying drawings. It should be apparent that the described embodiments are only some of the embodiments of the present application, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present application.
With the rapid development of artificial intelligence, more and more intelligent machines are applied to the life of people, such as intelligent cooking machines. However, when the existing intelligent cooker is used for cooking dried food materials (such as dried agaric, dried bean vermicelli and the like), the dried food materials need to be soaked in water or other solution for a set time, then the dried food materials are fished out and drained, and then the dried food materials are placed into the intelligent cooker for cooking. And the problems with such treatment are: firstly, the foaming time of the dried food material is not easy to control, and if the foaming time is too long, poisoning is easy to happen. Secondly, in the whole cooking operation process, two independent stages of foaming and cooking need to be carried out, a gap is formed between the two stages, the cooking time is long, and the efficiency is low.
In view of this, an embodiment of the present application provides a program execution method, as shown in fig. 1, the method including:
102, executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value.
And 103, executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, the target parameter corresponding to the execution object is greater than a preset threshold, and the first operation step and the second operation step are different.
In practical applications, the execution object may be a food material, and the target parameter corresponding to the execution object may be a rehydration ratio. For convenience of understanding, the present application is described below by taking an example in which an execution object is a food material, and in this case, the execution subject of the present application is an intelligent cooking device that can be communicatively connected to a server, where the server stores a plurality of recipes for making different dishes, for example, a recipe for cooking rice in Yangzhou, a recipe for cooking eggs in tomatoes, a recipe for shredded meat in fish flavor, and the like.
Performing a first operation step on the execution object based on the first operation information, including: performing a first cooking operation on the food material based on the first operation information; and executing a second operation step on the execution object based on the second operation information, wherein the second operation step comprises the following steps: performing a second cooking operation on the food material based on the second operation information. The first operation information and the second operation information respectively comprise at least one of the following data: cooking power, cooking time, cooking temperature, stirring speed and stirring frequency. It should be understood that the first cooking operation and the second operation information are different, and therefore the first operation step and the second operation step performed on the execution object are also different, for convenience of understanding, for example, in the first time period, the food material is cooked by using the first cooking power and the first cooking time, and then the cooking operation at this time may be "cooking", and in the second time period, the food material is cooked by using the second cooking power, the second cooking time, the certain stirring speed and the certain stirring frequency, and then the cooking operation at this time may be "frying", which is a simple example and is not limited thereto.
In specific implementation, assuming that the target vegetable to be cooked by the user is minced-meat kidney beans, a recipe of the minced-meat kidney beans, which records steps for making the minced-meat kidney beans, various food materials required, types of the various food materials, and components corresponding to the various food materials, can be downloaded from the server through the cooking device.
In this embodiment, acquiring the first operation information and the second operation information corresponding to the execution object includes: acquiring the type of food materials; according to the type of the food material, determining first operation information and second operation information corresponding to the food material. In practical applications, after determining the type of the target food material, the first operation information and the second operation information, such as cooking power, cooking time, cooking temperature, stirring speed, stirring frequency, and the like, may be determined according to the type of the target food material, and specifically, the corresponding relationship between each food material and the first operation information and the second operation information may be referred to in table 1 below:
TABLE 1
In Table 1 above, K Compound medicine Is the rehydration ratio, T, corresponding to the food material 1 The cooking temperature adopted when the food material is rehydrated, the cooking time adopted when the food material is rehydrated and the cooking time adopted when the food material is rehydrated are t1 and t2 respectively. Wherein, merging t1 means: the cooking time t1 and the cooking time t2 are performed simultaneously without distinction. For example, assume t1 is 3min-4min, t2 is a combined t1,<and 8min, namely that the rehydration operation and the cooking operation are simultaneously carried out at the cooking temperature, wherein the preferable total cooking time is 3min-4min, and the longest cooking time of the food at the temperature cannot exceed 8 min. Assuming that t2 is the combination t1, it indicates that the rehydration operation and the cooking operation are performed simultaneously at the cooking temperature, and at this time, the preferred total cooking time is 3min to 4min, and the longest cooking time of the food at the temperature is not limited and can be adjusted according to the actual required taste.
After determining the first operation information and the second operation information, performing a first cooking operation on the target food material based on the component of the target food material (for ease of understanding, the food materials in this application are hereinafter both referred to as the target food material) and the first operation information, the rehydration ratio of the target food material can be improved. Specifically, for example, when the water content of the target food material is lower than the preset threshold, the target food material can be cooked at the stirring speed S1 by adopting the cooking power P1, the cooking time T1 and 5S every time, so that the target food material is properly cooked, and the rehydration ratio of the target food material is increased. The preset threshold may be preset according to an empirical value, and is not limited herein. The rehydration refers to: the dried product absorbs water again and recovers to the original state, the reverse process of drying is carried out, and the rehydration ratio = M Compound medicine /M Dry matter Wherein, M is Compound medicine Refers to the dry preparationThe weight of the food material at a certain moment in the rehydration process, M Dry matter Refers to the weight of the dried food material without rehydration, for example, the rehydration ratio of the dried agaric is equal to the weight of the dried agaric at a certain moment in the rehydration process divided by the weight of the dried agaric.
And when the rehydration ratio is increased to be higher than the preset threshold value, executing a second cooking operation on the target food material based on the second operation information. Specifically, for example, the target food material may be cooked at the stirring speed S2 by using the cooking power P2, the cooking time T2, and 3S every rest, so as to finish cooking the target dish.
In this embodiment, the method further includes: and if the cooking temperature in the first operation information is greater than the set temperature value, performing down-regulation processing on the cooking power in the first operation information.
Specifically, the value of the cooking power P1 in the first operation information depends on temperature control of the cooking temperature, and it should be understood that, when the temperature of the cooking apparatus is high, the cooking apparatus may automatically adjust the cooking power according to the current cooking power and the current cooking temperature (that is, down-adjust the cooking power in the first operation information) to avoid that the cooking power is too high, thereby causing a pot burnt phenomenon.
In the embodiment of the present application, the stirring speed S1 may be 20 rpm to 60 rpm (e.g., 20 rpm, 40 rpm, etc., and may be determined according to the actual cooked food material). The cooking power P2 may range from 200w to 1800w (e.g. 400w, 1000w, 800w, etc., and may specifically select an appropriate power according to the soup or stew to be cooked), and the stirring speed S2 may range from 50 rpm/min to 70 rpm. (e.g., 50 rpm, 60 rpm, 70 rpm, etc., which can be determined according to the actual cooked food).
In the program execution method provided by the embodiment of the application, by acquiring the first operation information and the second operation information corresponding to the execution object, executing the first operation step on the execution object based on the first operation information, executing the second operation step on the execution object based on the second operation information, and in the execution process of the first operation step, making the target parameter corresponding to the execution object smaller than the preset threshold, in the execution process of the second operation step, making the target parameter corresponding to the execution object larger than the preset threshold, executing different operation steps under different operation information, and in the case that the execution object is a food material, executing different operation steps under different target parameters based on the first operation information and the second operation information, thereby completing the final cooking operation. This application need not additionally to eat material and steep and send out at the operation in-process promptly to avoid taking place the poisoning incident, and this application can carry out first operation step and second operation step in proper order in same cooking equipment, does not have the clearance between two operation steps, need not to use two cooking equipment to steep respectively and send out and cook, and the culinary art time is shorter, and efficiency is higher.
In embodiments of the present application, the target food materials include dried food materials (e.g., dried agaric, dehydrated vegetables, etc.) and non-dried food materials (e.g., radish, cucumber, etc.). Performing a first cooking operation on the food material based on the first operation information, including: determining the weight of dry food materials in the food materials; performing a first cooking operation on the food material based on the component of the dried food material and the first operation information.
In practical application, the dried food materials are all moisture-free, so that when the rehydration cooking operation at the first stage is performed, the component of the dried food materials in the target food materials can be determined firstly, the set amount of moisture is added, and when the rehydration ratio of the dried food materials is lower than a preset threshold value, the first cooking operation is performed on the target food materials based on the component of the dried food materials and the first operation information, so that the moderate rehydration of the dried food materials is completed, and a foundation is laid for the cooking operation at the second stage.
Further, based on the second operation information, a second cooking operation is performed on the food material, comprising: determining the component of the non-dried food material; and performing a second cooking operation on the food material based on the non-dried food material and the second operation information.
In practical application, in order to improve the cooking effect on the target dish, after the rehydration cooking operation at the first stage is finished, the component of the non-dried food material may be determined, and the second cooking operation may be performed on the target food material based on the component of the non-dried food material and the second operation information. It should be noted that, in the whole cooking process, the non-dried food materials may or may not be added, and the adding order may also be adjusted, which may be determined according to the actual situation, and is not limited herein.
It should be understood that, in order to complete the cooking operation smoothly and ensure the cooking effect of the target dish, not only the target food material but also ingredients (such as water, oil, etc.) are required during the whole cooking operation. Based on this, based on the first operation information, a first cooking operation is performed on the food material, including: adding ingredients into food materials; and performing first cooking operation on the ingredients added with the ingredients based on the components of the ingredients and the first operation information.
In practical application, when the rehydration ratio of the target food material is lower than a preset threshold value, a preset amount of water and/or oil is added to the target food material, and the target food material added with ingredients is subjected to cooking operation based on the weight of the target food material and the first operation information. In order to ensure the cooking effect on the target dishes, before the ingredients are added into the target food material, the weight of the ingredients to be added into the target food material can be determined according to the rehydration ratio, the type and the weight of the target food material, so as to accurately obtain the weight of the ingredients added into the target food material.
In an embodiment of the present application, the ingredients include water and oil, fig. 2 is a flowchart illustrating a process of determining a component of an ingredient to be added to a target food material, and as shown in fig. 2, determining a component of an ingredient to be added to a food material according to a type and a component of the food material and a corresponding target parameter includes:
In practical applications, since different food materials have different water absorption amounts, the amount of water to be added to the target food material cannot be accurately determined only by the rehydration ratio of the food material and the amount of the food material, and in view of this, the present application may determine the moisture compensation parameter according to the amount and the rehydration ratio of the dried food material in the target food material, and in this embodiment, the moisture compensation parameter may be 0 to 50g.
Fig. 3 is a specific example diagram of determining the amount of water to be added to the target food material, as shown in fig. 3, the step specifically includes:
And step 303, adding the rehydration data and the water compensation parameter to obtain the water component to be added to the target food material.
In particular, the amount of water added can be determined by the following equation:
W water (W) ＝K Compound medicine ×W Dry food +W Compensation
In the above formula, W Water (W) As the amount of water added to the target food material, K Compound medicine Is the rehydration ratio, W, of the target food material at a certain moment Dry matter Amount of food material to dry into the target food material, W Compensation The parameters are compensated for moisture.
After determining the amount of water to be added to the target food material, the amount of oil to be added to the target food material can be determined according to the amount and kind of the dry food material in the target food material, and the value range of the amount of oil can be 5g-40g, such as 10g, 20g, 30g, and the like.
Specific examples of cooking seafood vermicelli pots and minced meat kidney beans (see tables 2 and 3 below) are provided below to illustrate the present application:
TABLE 2
TABLE 3
In the above tables 2 and 3, the low speed may be 50 rpm, the medium speed may be 60 rpm, and the medium speed may be 70 rpm.
The following application scenario examples are provided below to illustrate the present application:
application scenario instance one:
assuming that a target dish to be cooked is a seafood vermicelli pot, downloading a menu of the seafood vermicelli pot from a server through cooking equipment, and further obtaining steps for making the seafood vermicelli pot, various required food materials, ingredients and types and components corresponding to the various food materials, wherein the required food materials specifically comprise: 34g of edible oil, 13g of boiled and dried scallop, 30g of minced meat, 21g of capsicum frutescens and garlic slices, 180g of water, 60g of vermicelli, 130g of shrimp meat and crab meat sticks, 5g of dark soy sauce and 8g of light soy sauce.
The following steps are performed in sequence:
1. a 1800w power hot pot (i.e. cooking device) 55s is used.
2. 30g of edible oil is added into the pan and heated for 30s with 1800w of power.
3. Adding 13g of Kaiyang and dried scallop, 30g of minced meat, 21g of capsicum frutescens and garlic flakes into a pot, heating by 1800w of power, and stirring the food materials at the speed of 70 r/min for 60s.
4. Adding 180g of water and 60g of vermicelli into a pot, heating for 90s by adopting 600w of power, heating by adopting 600w of power, stirring the food materials for 3s at the speed of 50 revolutions per minute, heating for 60s by adopting 600w of power, heating by adopting 600w of power, stirring the food materials for 3s at the speed of 50 revolutions per minute, and carrying out rehydration treatment on the vermicelli so as to improve the rehydration ratio of the vermicelli.
5. 130g of shrimp meat and crab meat sticks are added into the pot, heating is carried out for 38s at the power of 600w, at the moment, the rehydration ratio of the vermicelli is smaller than a preset threshold value, rehydration treatment is continuously carried out on the vermicelli, and the rehydration ratio of the vermicelli is improved.
6. And when the rehydration ratio of the vermicelli is larger than a preset threshold value, adding 5g of dark soy sauce, 8g of light soy sauce and 4g of edible oil into the pot, heating by adopting 600w of power, and stirring the food materials for 90s at the speed of 50 revolutions per minute, thereby completing the cooking operation of the seafood vermicelli pot.
Application scenario example two:
assuming that the target vegetable to be cooked is minced kidney beans, downloading a recipe of the minced kidney beans from a server through a cooking device, and further obtaining a step of making the minced kidney beans, required various food materials, ingredients, and categories and components corresponding to the various food materials, specifically, the required food materials include: 20g of edible oil, 30g of minced meat, 10g of minced garlic sauce, 2g of dried chili, 200g of water, 20g of freeze-dried kidney beans, 5g of light soy sauce and 5g of sugar.
The following steps are performed in sequence:
1. a 1800w power pot (i.e. cooking device) 30s is used.
2. 20g of edible oil, 30g of minced meat, 10g of minced garlic sauce and 2g of dried chili are added into a pot, the pot is heated by 1000w of power, and the food materials are stirred for 55s at the speed of 50 r/min.
3. Adding 200g of water and 20g of freeze-dried kidney beans into a pot, heating by adopting 1800w of power, and stirring the food materials for 55s at the speed of 50 r/min so as to carry out rehydration treatment on the freeze-dried kidney beans, thereby improving the rehydration ratio of the freeze-dried kidney beans.
4. Adding 5g of light soy sauce and 5g of sugar into a pot, heating by adopting 800w of power, stirring the food materials for 180s at the speed of 50 r/min, continuing to rehydrate the freeze-dried kidney beans when the rehydration ratio of the freeze-dried kidney beans is smaller than a preset threshold value, and improving the rehydration ratio of the freeze-dried kidney beans.
6. And when the rehydration ratio of the vermicelli is larger than a preset threshold value, heating by adopting 1800w of power, and stirring the food materials for 80s at the speed of 60 revolutions per minute, thereby finishing the cooking operation of the minced meat kidney beans.
Application scenario example three:
assuming that a target dish to be cooked is Yangzhou fried rice, downloading a menu of the Yangzhou fried rice from a server through a cooking device, and further obtaining a step of making the Yangzhou fried rice, various required food materials and ingredients, and types and components corresponding to the various food materials, wherein the required food materials specifically comprise: 144g of rice, 50g of eggs, 10g of edible oil, 2g of salt, 420g of water, 1g of dried onion flower, 15g of dried green beans, corn and carrots and 15g of shrimp meat.
The following steps are performed in sequence:
1. a 1800w power pot (i.e. cooking device) 40s is used.
2. 10g of edible oil was added to the pan and heated for 30s with a power of 1800 w.
3. 50g of egg liquid of an egg is added into a pan, the pan is heated for 10s by adopting 1800w of power, and then stirred for 40s at the speed of 60 r/min.
4. 144g of rice, 2g of salt, 420g of water and 1g of dried chopped green onion are added into a pot, 15g of dried green beans, corns and carrots are added, 1200w of power is adopted for heating for 180s, 800w of power is adopted for heating, the food materials are stirred at the speed of 50 revolutions per minute for 30s, 800w of power is adopted for heating for 240s, 800w of power is adopted for heating, 50 revolutions per minute is adopted for stirring for 30s, and 800w of power is adopted for heating for 120s, so that the dried green beans, corns and carrots are subjected to rehydration treatment, and the rehydration ratio of the dried green beans, corns and carrots is improved.
5. When the rehydration ratio of the vermicelli is larger than a preset threshold value, 15g of shelled shrimps are added into the pot, the vermicelli is heated by adopting 1800w of power, the food materials are stirred for 180s at the speed of 60 r/min, and then the cooking operation of frying rice in Yangzhou is completed.
To sum up, in the program execution method provided in the embodiment of the present application, the first operation information and the second operation information corresponding to the execution object are obtained, the first operation step is executed on the execution object based on the first operation information, the second operation step is executed on the execution object based on the second operation information, in the execution process of the first operation step, the target parameter corresponding to the execution object is smaller than the preset threshold, in the execution process of the second operation step, the target parameter corresponding to the execution object is larger than the preset threshold, different operation steps are executed under different operation information, and in the case that the execution object is a food material, different operation steps can be executed under different target parameters based on the first operation information and the second operation information, so as to complete the final cooking operation. This application need not additionally to eat material and steep and send out at the operation in-process promptly to avoid taking place the poisoning incident, and this application can carry out first operation step and second operation step in proper order in same cooking equipment, does not have the clearance between two operation steps, need not to use two cooking equipment to steep respectively and send out and cook, and the culinary art time is shorter, and efficiency is higher.
In addition, this application still has following advantage: the water resource is saved, the energy consumption is saved, and a user does not need to soak the water and pour the water; the foaming process is controllable, so that the waste of time, food materials and resources caused by the failure of foaming of a user is avoided; the foaming process is directly finished in the cooking process at the cooking equipment end, a user can directly purchase the dry product, the resource waste of rehydration of the dry product in factories, farmer markets or other places is saved, the resource waste caused by using additives for prolonging the quality guarantee period of the rehydrated food materials by part of manufacturers is avoided, and even food safety events caused by illegally adding the additives are avoided.
An embodiment of the present application further provides a cooking apparatus, which includes: the pot body to and the little the control unit of setting on the pot body, little the control unit is used for: acquiring first operation information and second operation information corresponding to an execution object; executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value; and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, the target parameter corresponding to the execution object is greater than a preset threshold value, and the first operation step and the second operation step are different.
Embodiments of the present application also provide a non-transitory machine-readable storage medium having executable code stored thereon, which, when executed by a micro-control unit on a cooking device, causes the micro-control unit to perform the above program execution method.
In the embodiment of the present application, the micro control unit may be regarded as a control system of the intelligent cooking device, and may be configured to execute a computer program stored in the memory to control the intelligent cooking device to implement a corresponding function and complete a corresponding action or task. It should be noted that, according to the different implementation forms and scenes of the intelligent cooking device, the functions, actions or tasks to be implemented may be different; accordingly, the computer programs stored in the memory may be different, and the micro control unit may control the intelligent cooking apparatus to perform different functions, perform different actions or tasks by executing different computer programs.
In the above embodiment, as shown in fig. 4, the micro control unit includes: a processor 41 and a memory 42 in which computer programs are stored; the processor 41 and the memory 42 may be one or more.
The memory 42 is mainly used for storing computer programs, and these computer programs can be executed by the processor 41, so that the processor 41 controls the mobile device to realize corresponding functions and complete corresponding actions or tasks. In addition to storing computer programs, the memory 42 may be configured to store other various data to support operations on the mobile device. Examples of such data include instructions for any application or method operating on the self-mobile device.
The memory 42, which may be implemented by any type or combination of volatile and non-volatile memory devices, such as Static Random Access Memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic or optical disks.
In the embodiment of the present application, the implementation form of the processor 41 is not limited, and may be, for example, but not limited to, a CPU, a GPU, an MCU, or the like. The processor 41 is operable to execute computer programs stored in the memory 42 to control the respective functions, actions or tasks performed from the mobile device. It should be noted that, according to the implementation form and the scene of the mobile device, the functions, actions or tasks to be implemented may be different; accordingly, the computer programs stored in memory 42 may vary, and execution of different computer programs by processor 41 may control the implementation of different functions, different actions, or tasks from the mobile device.
In some alternative embodiments, the micro control unit may further include other components such as a display component 43, a power supply component 44, and a communication component 45 to control the cooking appliance to achieve different energization. Only some of the components are schematically shown in fig. 4, which does not mean that the cooking appliance only comprises the components shown in fig. 4, and the cooking appliance may further comprise other components for different application requirements, for example, in case of a voice interaction requirement, as shown in fig. 4, the cooking appliance may further comprise an audio component 46.
In the embodiment of the present application, when the processor 41 executes the computer program in the memory 42, it is configured to: acquiring first operation information and second operation information corresponding to an execution object; executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value; and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, a target parameter corresponding to the execution object is greater than the preset threshold, and the first operation step and the second operation step are different.
In an optional embodiment, the execution object is a food material; the processor executes a first operation step on the execution object based on the first operation information, and the first operation step comprises the following steps: performing a first cooking operation on the food material based on the first operation information; the processor executes a second operation step on the execution object based on the second operation information, and the second operation step comprises the following steps: performing a second cooking operation on the food material based on the second operation information.
In an optional embodiment, the first operation information and the second operation information respectively include at least one of the following data: cooking power, cooking time, cooking temperature, stirring speed and stirring frequency.
In an optional embodiment, the obtaining the first operation information and the second operation information corresponding to the execution object includes: acquiring the variety of the food material; and determining first operation information and second operation information corresponding to the food materials according to the types of the food materials.
In an alternative embodiment, the food materials include dried food materials and non-dried food materials; the performing a first cooking operation on the food material based on the first operation information includes: determining a component of a dried food material in the food materials; performing a first cooking operation on the food material based on the component of the dried food material and the first operation information.
In an optional embodiment, the processor performs a second cooking operation on the food material based on the second operation information, including: determining a component of the non-dried food material; performing a second cooking operation on the food material based on the non-dried food material and the second operation information.
In an optional embodiment, the processor performs a first cooking operation on the food material based on the first operation information, comprising: adding ingredients to the food material; and performing first cooking operation on the ingredients added with the ingredients based on the components of the ingredients and the first operation information.
In an optional embodiment, the processor is further configured to: and determining the amount of ingredients to be added to the food material according to the food material type, the amount and the corresponding target parameters.
In an alternative embodiment, the ingredients comprise water and oil; the processor determines a weight fraction of ingredients to be added to the food material according to the food material type, the weight fraction and the corresponding target parameter, including: determining a moisture compensation parameter according to a target parameter and a component corresponding to a dried food material in the target food material; determining the amount of water to be added into the target food material according to the target parameters and the amount corresponding to the dried food material in the target food material and the water compensation parameters; determining the amount of oil to be added to the target food material based on the amount and variety of dry ingredients in the target food material.
In an optional embodiment, the determining, by the processor, the component of water to be added to the target food material according to the target parameter and the component corresponding to the dried food material in the target food material and the moisture compensation parameter includes: obtaining the product of the weight of the dried food materials in the target food materials and the target parameters to obtain rehydration data; and adding the rehydration data and the water compensation parameters to obtain the water component to be added into the target food material.
In an alternative embodiment, the target parameter is a rehydration ratio.
The communication component in the above embodiments is configured to facilitate communication between the device in which the communication component is located and other devices in a wired or wireless manner. The device where the communication component is located can access a wireless network based on a communication standard, such as a WiFi, a 2G, 3G, 4G/LTE, 5G and other mobile communication networks, or a combination thereof. In an exemplary embodiment, the communication component receives a broadcast signal or broadcast related information from an external broadcast management system via a broadcast channel. In one exemplary embodiment, the communication component further includes a Near Field Communication (NFC) module to facilitate short-range communications. For example, the NFC module may be implemented based on Radio Frequency Identification (RFID) technology, infrared data association (IrDA) technology, ultra Wideband (UWB) technology, bluetooth (BT) technology, and other technologies.
The display in the above embodiments includes a screen, which may include a Liquid Crystal Display (LCD) and a Touch Panel (TP). If the screen includes a touch panel, the screen may be implemented as a touch screen to receive an input signal from a user. The touch panel includes one or more touch sensors to sense touch, slide, and gestures on the touch panel. The touch sensor may not only sense the boundary of a touch or slide action, but also detect the duration and pressure associated with the touch or slide operation.
The power supply assembly of the above embodiments provides power to various components of the device in which the power supply assembly is located. The power components may include a power management system, one or more power supplies, and other components associated with forming, managing, and distributing power for the device in which the power component is located.
The audio component in the above embodiments may be configured to output and/or input an audio signal. For example, the audio component includes a Microphone (MIC) configured to receive an external audio signal when the device in which the audio component is located is in an operational mode, such as a call mode, a recording mode, and a voice recognition mode. The received audio signal may further be stored in a memory or transmitted via a communication component. In some embodiments, the audio assembly further comprises a speaker for outputting audio signals.
As will be appreciated by one skilled in the art, embodiments of the present application may be provided as a method, system, or computer program product. Accordingly, the present application may take the form of an entirely hardware embodiment, an entirely software embodiment or an embodiment combining software and hardware aspects. Furthermore, the present application may take the form of a computer program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.
The present application is described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and computer program products according to embodiments of the application. It will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
In a typical configuration, a computing device includes one or more processors (CPUs), input/output interfaces, network interfaces, and memory.
The memory may include forms of volatile memory in a computer readable medium, random Access Memory (RAM) and/or non-volatile memory, such as Read Only Memory (ROM) or flash memory (flash RAM). Memory is an example of a computer-readable medium.
Computer-readable media, including both permanent and non-permanent, removable and non-removable media, may implement the information storage by any method or technology. The information may be computer readable instructions, data structures, modules of a program, or other data. Examples of computer storage media include, but are not limited to, phase change memory (PRAM), static Random Access Memory (SRAM), dynamic Random Access Memory (DRAM), other types of Random Access Memory (RAM), read Only Memory (ROM), electrically Erasable Programmable Read Only Memory (EEPROM), flash memory or other memory technology, compact disc read only memory (CD-ROM), digital Versatile Disks (DVD) or other optical storage, magnetic cassettes, magnetic tape magnetic disk storage or other magnetic storage devices, or any other non-transmission medium, which can be used to store information that can be accessed by a computing device. As defined herein, a computer readable medium does not include a transitory computer readable medium such as a modulated data signal and a carrier wave.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising a … …" does not exclude the presence of another identical element in a process, method, article, or apparatus that comprises the element.
The above description is only an example of the present application and is not intended to limit the present application. Various modifications and changes may occur to those skilled in the art. Any modification, equivalent replacement, improvement or the like made within the spirit and principle of the present application shall be included in the scope of the claims of the present application.
Claims (13)
1. A program execution method, comprising:
acquiring first operation information and second operation information corresponding to an execution object;
executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value;
and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, the target parameter corresponding to the execution object is greater than the preset threshold, and the first operation step is different from the second operation step.
2. The method of claim 1, wherein the execution object is a food material;
the executing the first operation step on the execution object based on the first operation information comprises:
performing a first cooking operation on the food material based on the first operation information;
the step of performing a second operation on the execution object based on the second operation information includes:
performing a second cooking operation on the food material based on the second operation information.
3. The method of claim 2, wherein the first operation information and the second operation information respectively comprise at least one of the following data: cooking power, cooking time, cooking temperature, stirring speed and stirring frequency.
4. The method of claim 2, wherein the obtaining first operation information and second operation information corresponding to the execution object comprises:
acquiring the variety of the food material;
and determining first operation information and second operation information corresponding to the food materials according to the types of the food materials.
5. The method of claim 2, wherein the food materials comprise a dried food material and a non-dried food material;
the performing a first cooking operation on the food material based on the first operation information includes:
determining a component of a dried food material in the food materials;
performing a first cooking operation on the food material based on the component of the dried food material and the first operation information.
6. The method of claim 5, wherein the performing a second cooking operation on the food material based on the second operation information comprises:
determining a component of the non-dried food material;
performing a second cooking operation on the food material based on the non-dried food material and the second operation information.
7. The method of claim 2, wherein the performing a first cooking operation on the food material based on the first operation information comprises:
adding ingredients to the food material;
and performing first cooking operation on the ingredients added with the ingredients based on the components of the ingredients and the first operation information.
8. The method of claim 7, wherein prior to adding ingredients to the food material, the method further comprises:
and determining the weight of ingredients to be added into the food materials according to the food material types, the weight and the corresponding target parameters.
9. The method of claim 8, wherein the ingredients comprise water and oil;
determining the component of ingredients to be added to the food material according to the food material type, the component and the corresponding target parameters, comprising:
determining a moisture compensation parameter according to a target parameter and a component corresponding to a dried food material in the target food material;
determining the amount of water to be added into the target food material according to the target parameters and the amount corresponding to the dried food material in the target food material and the water compensation parameters;
determining the amount of oil to be added to the target food material based on the amount and variety of dry ingredients in the target food material.
10. The method of claim 9, wherein determining the amount of water to add to the target food material based on the target parameters and amounts corresponding to the dry food material in the target food material and the moisture compensation parameter comprises:
obtaining the product of the weight of the dried food materials in the target food materials and the target parameters to obtain rehydration data;
and adding the rehydration data and the water compensation parameters to obtain the water component to be added into the target food material.
11. The method of claim 2, wherein the target parameter is a rehydration ratio.
12. A cooking apparatus, characterized by comprising: the pot body, and set up and be in little the control unit on the pot body, little the control unit is used for:
acquiring first operation information and second operation information corresponding to an execution object;
executing a first operation step on the execution object based on the first operation information, wherein in the execution process of the first operation step, a target parameter corresponding to the execution object is smaller than a preset threshold value;
and executing a second operation step on the execution object based on the second operation information, wherein in the execution process of the second operation step, a target parameter corresponding to the execution object is greater than the preset threshold, and the first operation step and the second operation step are different.
13. A non-transitory machine-readable storage medium having stored thereon executable code that, when executed by a micro control unit on a cooking device, causes the micro control unit to perform the program execution method of any one of claims 1 to 11.
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| CN202211419569.2A CN115903554A (en) | 2022-11-14 | 2022-11-14 | Program execution method, cooking device, and storage medium |
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