CN116982859A - Food material temperature or water content detection method, food material cooking method and cooking equipment - Google Patents
Food material temperature or water content detection method, food material cooking method and cooking equipment Download PDFInfo
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- 235000013305 food Nutrition 0.000 title claims abstract description 212
- 239000000463 material Substances 0.000 title claims abstract description 190
- 238000010411 cooking Methods 0.000 title claims abstract description 112
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 90
- 238000000034 method Methods 0.000 title claims abstract description 47
- 238000001514 detection method Methods 0.000 title description 14
- 238000010025 steaming Methods 0.000 claims description 16
- 230000000630 rising effect Effects 0.000 claims description 14
- 238000004590 computer program Methods 0.000 claims description 9
- 238000005507 spraying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 230000001105 regulatory effect Effects 0.000 abstract description 4
- 238000004422 calculation algorithm Methods 0.000 abstract description 2
- 238000004891 communication Methods 0.000 description 10
- 238000004364 calculation method Methods 0.000 description 4
- 238000005485 electric heating Methods 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 1
- RTAQQCXQSZGOHL-UHFFFAOYSA-N Titanium Chemical compound [Ti] RTAQQCXQSZGOHL-UHFFFAOYSA-N 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 229910052719 titanium Inorganic materials 0.000 description 1
- 239000010936 titanium Substances 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0664—Accessories
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
-
- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J37/00—Baking; Roasting; Grilling; Frying
- A47J37/06—Roasters; Grills; Sandwich grills
- A47J37/0623—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity
- A47J37/0629—Small-size cooking ovens, i.e. defining an at least partially closed cooking cavity with electric heating elements
-
- G—PHYSICS
- G01—MEASURING; TESTING
- G01D—MEASURING NOT SPECIALLY ADAPTED FOR A SPECIFIC VARIABLE; ARRANGEMENTS FOR MEASURING TWO OR MORE VARIABLES NOT COVERED IN A SINGLE OTHER SUBCLASS; TARIFF METERING APPARATUS; MEASURING OR TESTING NOT OTHERWISE PROVIDED FOR
- G01D21/00—Measuring or testing not otherwise provided for
- G01D21/02—Measuring two or more variables by means not covered by a single other subclass
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
- A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam
Abstract
The application discloses a method for detecting the temperature or the water content of food materials, a method for cooking the food materials and cooking equipment, wherein the method for detecting the temperature or the water content of the food materials comprises the following steps: acquiring a cooking mode selected by a user; according to the cooking mode, obtaining the food material type of the food material to be cooked; acquiring the initial volume and the initial weight of the food materials to be cooked, and the initial modeling, the initial temperature and the initial water content preset for the types of the food materials; and comparing a preset database according to the initial volume, the initial weight, the initial modeling, the initial temperature and the initial water content of the food material to be cooked to obtain the real-time temperature or the real-time water content of different layers of the food material to be cooked. According to the application, the temperature and the water content of the food material and the different levels inside and outside the food material are directly obtained through the algorithm and the database, and the temperature and the water content of the food material are pertinently regulated, so that the cooking is more refined and specialized, and the cooking effect is better.
Description
Technical Field
The application relates to the technical field of household appliances, in particular to a method for detecting the temperature or water content of food materials, a food material cooking method and cooking equipment.
Background
In the prior art, when the food material is cooked and baked, the temperature and the humidity of the inner cavity of the oven are adjusted, so that the oven is not refined and specialized. The existing cooking equipment such as an oven and the like mainly comprises the steps of setting preset baking temperature and baking time, starting an electric heating assembly to continuously radiate heat to food placed on a grill in the oven main body, and automatically stopping heating after the baking time is up so as to finish baking of batch food; however, due to the limitation of the position setting of the electric heating component, the radiant heat of the electric heating component in different areas inside the oven main body is different, so that the heat layering of the inner cavity of the oven main body is obvious, and baked foods in the same batch are heated differently due to the different positions of the electric heating component in the inner cavity of the oven main body, so that the baking degree of the foods in the same batch is inconsistent, and the mouthfeel of the foods is influenced; in addition, the same kind of food is affected by its volume and quality, and the baking time and heating degree required by the same kind of food are different, so how to distinguish and timely take out the baked ripe food, and maintain the unripe food to continuously bake is a problem to be solved.
Disclosure of Invention
In order to overcome the problems in the related art, the application provides a method for detecting the temperature or the water content of food materials, a food material cooking method and cooking equipment, which are used for solving the defects in the related art.
According to a first aspect of the present application, there is provided a method of detecting temperature or moisture content of food material, applied to cooking apparatus, the method comprising:
acquiring a cooking mode selected by a user;
according to the cooking mode, obtaining the food material type of the food material to be cooked;
acquiring the initial volume and the initial weight of the food materials to be cooked, and the initial modeling, the initial temperature and the initial water content preset for the types of the food materials;
comparing a preset database according to the initial volume, the initial weight, the initial modeling, the initial temperature and the initial water content of the food material to be cooked to obtain the real-time temperature or the real-time water content of different layers of the food material to be cooked; the database stores the temperature and the temperature rising curvature of different parts and different depths at different time, the corresponding water content and the water content rising curvature of different food material types under different volumes and different weights under the set program of the cooking mode.
Preferably, the method further comprises:
and fine-tuning the corresponding temperature rising curvature or water content rising curvature stored in the database according to the detected real-time temperature or the rising speed of the real-time water content.
Preferably, a camera is arranged in the cooking equipment;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
shooting by the camera to obtain an initial modeling of the food material to be cooked, and calculating the initial volume according to the initial modeling;
and calculating to obtain the initial weight according to the initial volume and the density preset for the food material type.
Preferably, a weight sensor is arranged in the cooking equipment;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
obtaining an initial weight of the food material to be cooked by the weight sensor;
and calculating to obtain the initial volume according to the initial weight and the density preset for the food material type.
Preferably, an ultrasonic sensor is arranged in the cooking equipment;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
obtaining an initial volume or the initial weight of the food material to be cooked by the ultrasonic sensor;
and calculating to obtain the corresponding initial weight or initial volume according to the initial volume or the initial weight and the density preset for the food material type.
Preferably, the obtaining the initial volume and the initial weight of the food material to be cooked specifically includes:
acquiring the size or weight grade of the food material to be cooked, which is input by a user;
according to the size or weight grade, the initial volume or the initial weight is estimated and obtained;
and calculating to obtain the corresponding initial weight or initial volume according to the initial volume or the initial weight and the density preset for the food material type.
According to a second aspect of the present application, there is provided a food material cooking method, for use in a cooking apparatus, the method comprising:
acquiring a cooking mode selected by a user;
acquiring a target state of food materials to be cooked according to the cooking mode;
according to the method for detecting the temperature or the water content of the food material, which is provided by any embodiment of the application, the real-time temperature and the real-time water content of different layers of the food material to be cooked are obtained;
and adjusting the temperatures and the water contents of different layers of the food materials to be cooked according to the real-time temperature and the real-time water content, so that the food materials to be cooked tend to reach the target state.
Preferably, the adjusting the temperature and the water content of different layers of the food material to be cooked comprises any one or more of the following:
detecting the temperature difference of the inner layer and the outer layer of the food material to be cooked, and repeatedly increasing the temperature in the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food material to be cooked according to the temperature difference to form a waveform temperature so as to increase the temperature of the inner layer or the middle layer of the food material to be cooked;
the temperature of the outer layer of the food material to be cooked is increased by directly increasing the temperature in the cooking equipment;
the water content of the inner layer or the middle layer of the food material to be cooked is improved by steaming for a certain time and then baking for a certain time;
the water content of the outer layer of the food material to be cooked is increased by directly steaming for a certain time and then increasing the original temperature;
detecting the temperature difference of the inner layer and the outer layer of the food material to be cooked, and repeatedly reducing the temperature in the cooking equipment and increasing the temperature according to the temperature difference to increase the surface temperature of the food material to be cooked to form a waveform temperature so as to reduce the temperature of the inner layer or the middle layer of the food material to be cooked;
reducing the temperature of the outer layer of the food material to be cooked by directly reducing the temperature in the cooking device;
the water content of the inner layer or the middle layer of the food material to be cooked is reduced by baking for a certain time and then steaming for a certain time;
and reducing the water content of the outer layer of the food material to be cooked by directly baking for a certain time and then reducing the original temperature.
According to a third aspect of the present application, there is provided a cooking apparatus comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the computer program comprising a detection program, the processor implementing the method for detecting the temperature or the water content of a food material according to any embodiment of the present application when executing the detection program.
Preferably, the computer program further comprises a cooking program, and the processor implements the food cooking method according to any embodiment of the present application when executing the cooking program.
The application discloses a method for detecting the temperature or the water content of food materials and a method for cooking the food materials, wherein the temperature and the water content of the food materials and different layers inside and outside the food materials are directly obtained through an algorithm matched with a database, so that the food materials can be detected more finely, the temperature and the water content of the food materials can be regulated according to the temperature and the water content of the food materials in different layers, and the food materials are more fine and specialized. From the temperature of control oven, enter into the temperature of control food material, more specializedly makes the culinary art more meticulous, and food material can all carry out the customization culinary art, and the culinary art effect is also more ideal delicious.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the application as claimed.
Drawings
Fig. 1 is a flowchart of a method for detecting a temperature or a water content of a food according to an embodiment of the present application.
Fig. 2 is a flow chart illustrating a method of cooking food according to an embodiment of the present application.
Fig. 3 is a schematic structural view of a cooking apparatus according to an embodiment of the present application.
Detailed Description
Reference will now be made in detail to exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, the same numbers in different drawings refer to the same or similar elements, unless otherwise indicated. The implementations described in the following exemplary examples do not represent all implementations consistent with the application. Rather, they are merely examples of apparatus and methods consistent with aspects of the application as detailed in the accompanying claims.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in this specification and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and encompasses any or all possible combinations of one or more of the associated listed items.
It should be understood that although the terms first, second, third, etc. may be used herein to describe various information, these information should not be limited by these terms. These terms are only used to distinguish one type of information from another. For example, first information may also be referred to as second information, and similarly, second information may also be referred to as first information, without departing from the scope of the application. The word "if" as used herein may be interpreted as "at … …" or "at … …" or "responsive to a determination", depending on the context.
The application is described in detail below with reference to the drawings and the detailed description.
As shown in fig. 1, fig. 1 is a flowchart of a method for detecting a temperature or a water content of a food material according to an embodiment of the present application, including the following steps:
step S101, acquiring a cooking mode selected by a user;
step S102, obtaining the food type of the food to be cooked according to the cooking mode;
step S103, obtaining an initial volume and an initial weight of food materials to be cooked, and an initial modeling, an initial temperature and an initial water content preset for the type of the food materials;
step S104, comparing a preset database according to the initial volume, the initial weight, the initial modeling, the initial temperature and the initial water content of the food material to be cooked, and obtaining the real-time temperature or the real-time water content of different layers of the food material to be cooked.
According to the method for detecting the temperature or the water content of the food material, disclosed by the application, the method can be applied to the cooking equipment, so that the cooking equipment can accurately detect the temperature and the water content of the food material to be cooked in different layers, and the cooking effect of the food material is more accurately controlled. Specifically, the cooking device applying the method for detecting the temperature or the water content of the food material can be a steam box or an oven, can be a steaming and baking integrated machine, namely a steam oven, and can be any cooking device with steaming or baking functions, and the application is not limited to the above.
In some embodiments, according to the requirements of the cooking device in a specific cooking process, the temperature of the food material may be detected only by the detection method of the present application, the water content of the food material may be detected only by the detection method of the present application, and the temperature and the water content of the food material may be detected simultaneously by the detection method of the present application, which is not limited in this aspect of the present application.
In step S101, because the requirements for conditions such as temperature and moisture content of the food material are different in different cooking modes, in order to achieve better cooking effect, the cooking device may be preset with multiple cooking modes, such as steaming and baking, and different cooking modes correspond to different types of food materials and cooking programs, so that a user can conveniently perform multiple types of cooking operations. For the same cooking mode, the requirements of different food materials on conditions such as temperature, water content and the like are different. Specifically, for one cooking mode, a plurality of different cooking modes can be set for different types of food materials, for example, for steaming the food materials, a plurality of cooking modes such as egg steaming, dish steaming, fish steaming and the like can be set for realizing finer and more targeted cooking operation.
In step S102, according to the cooking mode selected by the user, the type of food material to be cooked currently can be determined, and the same state change rule is often provided for the same type of food material, so that after the food material to be cooked is determined, the food material to be cooked can be detected more pertinently according to experience, and the detection accuracy is improved.
In step S103, the same food material type generally has the same or similar initial shape, initial temperature, initial water content and density, so that the initial shape, initial temperature, initial water content and density corresponding to the food material type can be set in the cooking program, and the corresponding initial shape, initial temperature, initial water content and density can be directly obtained according to the food material type, so as to facilitate calculation and detection of the temperature and water content of the food material to be cooked.
The same food material type often has different volumes and weights due to different individuals, and the different volumes and weights can influence the temperature and water content changes of different parts and different depths of the food material to be cooked, so that the initial volume and initial weight of the food material to be cooked need to be obtained before detection, and the calculation accuracy of the temperature and water content of the food material to be cooked is improved.
Specifically, in some embodiments, a camera may be disposed in the cooking apparatus, and in step S103, an initial shape of the food material to be cooked may be obtained by photographing with the camera, and an initial volume of the food material to be cooked may be calculated according to the initial shape; and then calculating to obtain the initial weight of the food material to be cooked according to the initial volume and the preset density corresponding to the type of the food material.
Specifically, in some embodiments, a weight sensor may be further provided in the cooking apparatus, and in step S103, an initial weight of the food material to be cooked may be further obtained by the weight sensor; and then calculating to obtain the initial volume of the food material to be cooked according to the initial weight and the preset density corresponding to the type of the food material.
Specifically, in some embodiments, an ultrasonic sensor may be further provided in the cooking apparatus, and in step S103, an initial volume or an initial weight of the food material to be cooked may be further obtained by the ultrasonic sensor; and then calculating to obtain the corresponding initial weight or initial volume according to the initial volume or initial weight and the preset density corresponding to the food material type.
Specifically, in some embodiments, the cooking apparatus may further be provided with a user-inputtable area, and in step S103, the size or weight level of the food material to be cooked, which is input by the user, may also be acquired; then, according to the size or weight grade of the food material to be cooked, estimating to obtain a corresponding initial volume or initial weight; and then calculating to obtain the corresponding initial weight or initial volume according to the initial volume or initial weight and the preset density corresponding to the food material type.
Specifically, in some embodiments, the cooking apparatus may obtain the initial volume and the initial weight of the food material to be cooked by combining one or more of the above detection calculation methods of the initial volume and the initial weight, or may obtain the initial volume and the initial weight of the food material to be cooked by other sensors or other methods, which is not limited in the present application.
Specifically, in some embodiments, other sensors may be further disposed on the cooking apparatus to obtain the initial shape, the initial temperature and the initial moisture content of the food to be cooked, so as to perform more accurate detection and calculation, which is not limited by the present application.
In step S104, the preset database stores the temperature and the temperature rising curvature of the various food materials at different volumes and weights, at different positions and different depths at different times, and the corresponding data of the water content and the water content rising curvature, etc. under the setting program of different cooking modes. These data can be obtained by experimental mass measurements. The database can give out the change rules of the temperature and the water content of different parts and different depths under the condition that the specific food material types correspond to different volumes and weights in a specific cooking mode, so that the real-time temperature and the real-time water content of different layers of the food material to be cooked along with the change of the cooking time can be obtained by comparing the initial volume and the initial weight of the food material to be cooked and the data recorded in the database, and the accurate detection of the temperature and the water content of different layers of the food material can be realized.
In some embodiments, after the real-time temperature or the real-time water content of different layers of the food material to be cooked is obtained, the food material to be cooked can be displayed to a user through a display on the cooking device, so that the user can conveniently and accurately control the cooking process.
In some embodiments, the data in the database may also be modified during the entire cooking process based on real-time acquisition of temperature or moisture content data. Specifically, the corresponding temperature rise curvature or water content rise curvature stored in the database can be finely adjusted according to the detected real-time temperature or the detected rise speed of the real-time water content. Specifically, the curve in the database in use can be timely compared with the measured temperature rising rate and the temperature rising rate in the cooking process, and then the temperature curve is finely adjusted to the curve nearby.
In addition, the application also provides a food material cooking method, which can detect the real-time temperature and the real-time water content of different layers of the obtained food material according to the detection method of the food material temperature or the water content of the embodiment of the application, and control the cooking program of the cooking equipment so as to achieve better cooking effect.
As shown in fig. 2, fig. 2 is a flowchart of a cooking method for food according to an embodiment of the present application, including the following steps:
step S201, acquiring a cooking mode selected by a user;
step S202, acquiring a target state of food to be cooked according to the cooking mode;
step S203, acquiring real-time temperatures and real-time water contents of different layers of food materials to be cooked;
step S204, according to the real-time temperature and the real-time water content, the temperature and the water content of different layers of the food material to be cooked are adjusted, so that the food material to be cooked tends to reach a target state.
In step S202, the target state of the food to be cooked refers to a state in which the food to be cooked has a more suitable taste and a more ideal cooking effect in the specified cooking mode, and the target state can be represented by the temperatures and the water contents of different levels reaching the corresponding standards. The target state of the food material to be cooked is associated with the kind of the food material to be cooked and the cooking mode, and may be preset in the cooking apparatus.
In step S203, the real-time temperature and the real-time water content of the food material to be cooked in different layers may be obtained by the food material temperature or water content detection method according to the above embodiment of the present application.
In step S204, after the real-time temperature and the real-time water content of the food material to be cooked in different layers, the temperature and the water content of the food material to be cooked in different layers can be adjusted to enable the food material to be cooked to approach and achieve the target state, so that more refined and specialized cooking is realized, and a more ideal and delicious cooking effect is obtained.
Specifically, the temperature and the softness and tenderness degree of different parts of the food material can be regulated and controlled by regulating the steam quantity, the steam temperature, the heating temperature of the heating pipe and the temperature difference between the upper part and the lower part.
Specifically, the temperature and the water content of different layers of the food material to be cooked can be adjusted by any one or more of the following modes:
specifically, the temperature of the inner layer or the middle layer of the food material to be cooked can be increased by detecting the temperature difference between the inner layer and the outer layer of the food material to be cooked, and then repeatedly increasing the temperature in the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food material to be cooked according to the temperature difference to form a waveform temperature;
specifically, the temperature of the outer layer of the food material to be cooked can be increased by directly increasing the temperature inside the cooking device;
specifically, the water content of the inner layer or the middle layer of the food material to be cooked can be increased by steaming for a certain time and then baking for a certain time;
specifically, the water content of the outer layer of the food material to be cooked can be increased by directly steaming for a certain time and then increasing the original temperature;
specifically, the temperature of the inner layer or the middle layer of the food material to be cooked can be reduced by detecting the temperature difference between the inner layer and the outer layer of the food material to be cooked, and then repeatedly reducing the temperature in the cooking equipment and increasing the temperature according to the temperature difference to increase the surface temperature of the food material to be cooked so as to form a waveform temperature;
specifically, the temperature of the outer layer of the food material to be cooked can be reduced by directly reducing the temperature inside the cooking device;
specifically, the water content of the inner layer or the middle layer of the food material to be cooked can be reduced by baking for a certain time and then steaming for a certain time;
specifically, the water content of the outer layer of the food material to be cooked can be reduced by directly baking for a certain time and then reducing the original temperature.
Specifically, in the above-mentioned operations of adjusting the temperatures and water contents of different layers of the food to be cooked, the temperature values of the cooking apparatus and the time values for which different operations are performed are increased and decreased, and may be automatically selected and determined in the database according to the temperature difference between the inner layer and the outer layer of the food to be cooked and the temperature to be increased.
In addition, the application also provides cooking equipment, which comprises a memory, a processor and a computer program stored on the memory and capable of running on the processor, wherein the computer program comprises a detection program, and the detection method for the temperature or the water content of the food materials according to any embodiment of the application can be realized when the processor executes the detection program.
Specifically, the computer program may further include a cooking program, and the processor may implement the cooking method for food materials according to any of the above embodiments of the present application when executing the cooking program.
Fig. 3 shows a schematic structural view of a cooking apparatus according to the present application, and the cooking apparatus 300 may include: a processor 301, a memory 302, an input/output interface 303, a communication interface 304 and a bus 305. Wherein the processor 301, the memory 302, the input/output interface 303 and the communication interface 304 are in communication connection with each other inside the cooking apparatus 300 via a bus 305.
The processor 301 may be implemented by a general-purpose CPU (Central Processing Unit ), microprocessor, application specific integrated circuit (Application Specific Integrated Circuit, ASIC), or one or more integrated circuits, etc. for executing relevant programs to implement the technical scheme provided by the present application. The processor 301 may also include a graphics card, which may be an Nvidia titanium X graphics card, a 1080Ti graphics card, or the like.
The Memory 302 may be implemented in the form of ROM (Read Only Memory), RAM (Random Access Memory ), static storage device, dynamic storage device, or the like. Memory 302 may store an operating system and other application programs, and when implementing the teachings of the present application by software or firmware, the associated program code is stored in memory 302 and invoked for execution by processor 301.
The input/output interface 303 is used to connect with an input/output module to realize information input and output. The input/output module may be configured as a component in a device (not shown) or may be external to the device to provide corresponding functionality. Wherein the input devices may include a touch screen, a microphone, various types of sensors, etc., and the output devices may include a display, a speaker, a vibrator, an indicator light, etc.
The communication interface 304 is used to connect a communication module (not shown in the figure) to enable the present device to interact with other devices. The communication module may implement communication through a wired manner (such as USB, network cable, etc.), or may implement communication through a wireless manner (such as mobile network, WIFI, bluetooth, etc.).
Bus 305 includes a path for transferring information between the various components of cooking apparatus 300, such as processor 301, memory 302, input/output interface 303, and communication interface 304.
It should be noted that, although the cooking apparatus 300 described above only shows the processor 301, the memory 302, the input/output interface 303, the communication interface 304, and the bus 305, in the implementation, the apparatus may further include other components necessary for achieving normal operation. Furthermore, it will be appreciated by those skilled in the art that the cooking apparatus 300 may also include only the components necessary to implement the solution of the present application, and not all the components shown in the figures.
It is to be understood that the above examples of the present application are provided by way of illustration only and not by way of limitation of the embodiments of the present application. Any modification, equivalent replacement, improvement, etc. which come within the spirit and principles of the application are desired to be protected by the following claims.
Claims (10)
1. A method for detecting the temperature or the water content of food materials, which is applied to cooking equipment, is characterized by comprising the following steps:
acquiring a cooking mode selected by a user;
according to the cooking mode, obtaining the food material type of the food material to be cooked;
acquiring the initial volume and the initial weight of the food materials to be cooked, and the initial modeling, the initial temperature and the initial water content preset for the types of the food materials;
comparing a preset database according to the initial volume, the initial weight, the initial modeling, the initial temperature and the initial water content of the food material to be cooked to obtain the real-time temperature or the real-time water content of different layers of the food material to be cooked; the database stores the temperature and the temperature rising curvature of different parts and different depths at different time, the corresponding water content and the water content rising curvature of different food material types under different volumes and different weights under the set program of the cooking mode.
2. The method according to claim 1, wherein the method further comprises:
and fine-tuning the corresponding temperature rising curvature or water content rising curvature stored in the database according to the detected real-time temperature or the rising speed of the real-time water content.
3. The method of claim 1, wherein a camera is provided within the cooking device;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
shooting by the camera to obtain an initial modeling of the food material to be cooked, and calculating the initial volume according to the initial modeling;
and calculating to obtain the initial weight according to the initial volume and the preset density corresponding to the food material type.
4. The method of claim 1, wherein a weight sensor is provided within the cooking apparatus;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
obtaining an initial weight of the food material to be cooked by the weight sensor;
and calculating to obtain the initial volume according to the initial weight and the preset density corresponding to the food material type.
5. The method of claim 1, wherein an ultrasonic sensor is provided within the cooking device;
the step of obtaining the initial volume and the initial weight of the food material to be cooked specifically comprises the following steps:
obtaining an initial volume or the initial weight of the food material to be cooked by the ultrasonic sensor;
and calculating to obtain the corresponding initial weight or initial volume according to the initial volume or the initial weight and the preset density corresponding to the food material type.
6. The method according to claim 1, wherein the obtaining an initial volume, an initial weight of the food material to be cooked, in particular comprises:
acquiring the size or weight grade of the food material to be cooked, which is input by a user;
according to the size or weight grade, the initial volume or the initial weight is estimated and obtained;
and calculating to obtain the corresponding initial weight or initial volume according to the initial volume or the initial weight and the preset density corresponding to the food material type.
7. A method of cooking food material for a cooking device, the method comprising:
acquiring a cooking mode selected by a user;
acquiring a target state of food materials to be cooked according to the cooking mode;
the method for detecting the temperature or the water content of the food material according to any one of claims 1 to 6, wherein the real-time temperature and the real-time water content of different layers of the food material to be cooked are obtained;
and adjusting the temperatures and the water contents of different layers of the food materials to be cooked according to the real-time temperature and the real-time water content, so that the food materials to be cooked tend to reach the target state.
8. The method of claim 7, wherein said adjusting the temperature and moisture content of the different layers of the food material to be cooked comprises any one or more of:
detecting the temperature difference of the inner layer and the outer layer of the food material to be cooked, and repeatedly increasing the temperature in the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food material to be cooked according to the temperature difference to form a waveform temperature so as to increase the temperature of the inner layer or the middle layer of the food material to be cooked;
the temperature of the outer layer of the food material to be cooked is increased by directly increasing the temperature in the cooking equipment;
the water content of the inner layer or the middle layer of the food material to be cooked is improved by steaming for a certain time and then baking for a certain time;
the water content of the outer layer of the food material to be cooked is increased by directly steaming for a certain time and then increasing the original temperature;
detecting the temperature difference of the inner layer and the outer layer of the food material to be cooked, and repeatedly reducing the temperature in the cooking equipment and increasing the temperature according to the temperature difference to increase the surface temperature of the food material to be cooked to form a waveform temperature so as to reduce the temperature of the inner layer or the middle layer of the food material to be cooked;
reducing the temperature of the outer layer of the food material to be cooked by directly reducing the temperature in the cooking device;
the water content of the inner layer or the middle layer of the food material to be cooked is reduced by baking for a certain time and then steaming for a certain time;
and reducing the water content of the outer layer of the food material to be cooked by directly baking for a certain time and then reducing the original temperature.
9. A cooking device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the computer program comprises a detection program, which when executed by the processor implements the method for detecting the temperature or the moisture content of a food material according to any one of claims 1-6.
10. The apparatus of claim 9, wherein the computer program further comprises a cooking program, wherein the processor implements the food cooking method of any one of claims 7-8 when the cooking program is executed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311005162.XA CN116982859A (en) | 2023-08-10 | 2023-08-10 | Food material temperature or water content detection method, food material cooking method and cooking equipment |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202311005162.XA CN116982859A (en) | 2023-08-10 | 2023-08-10 | Food material temperature or water content detection method, food material cooking method and cooking equipment |
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| Publication Number | Publication Date |
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| CN116982859A true CN116982859A (en) | 2023-11-03 |
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| CN202311005162.XA Pending CN116982859A (en) | 2023-08-10 | 2023-08-10 | Food material temperature or water content detection method, food material cooking method and cooking equipment |
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| CN (1) | CN116982859A (en) |
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