CN117742187A - Cooking control method, cooking device and readable storage medium - Google Patents

Abstract

A cooking control method, a cooking device and a readable storage medium, relates to the field of automation control, and comprises the following steps: acquiring dish information of a user; the menu information includes a plurality of different menu items; determining optimal heating temperatures and optimal heating times of different dishes in the dish information based on the cooking database; determining a first dish being heated in response to a first dish placement operation of a user; the heating power is adjusted to keep the heating temperature at the first optimal heating temperature of the first dish. By implementing the method, the heating dish information of the user is obtained, and different heating temperatures are adopted for different dish information, so that the corresponding automatic adjustment of heating power is further realized, a more accurate cooking control effect is provided, and a better dining experience is provided for the user.

Description

Cooking control method, cooking device and readable storage medium

Technical Field

The present application relates to the field of automation control, and in particular, to a cooking control method, a cooking apparatus, and a readable storage medium.

Background

Along with the development of society and the acceleration of life rhythm, the demands of people on dining experience are also continuously upgraded. Restaurant merchants such as hotels and barbecue stores are deeply favored by consumers with rich tastes. In the current society, if a more personalized and intelligent dish cooking experience can be provided for customers, more economic benefits can be brought to catering merchants.

An electromagnetic oven is commonly adopted as heating equipment by current catering merchants. The induction cooker is based on electromagnetic induction, and the cooker generates heat through the generated high-frequency magnetic field, so that food materials in the cooker are heated. The user can manually adjust the heating power of the induction cooker according to the own requirement so as to achieve the ideal cooking effect. The electromagnetic oven is also provided with a timing function, and can automatically turn off heating after a preset time.

However, in the existing induction cooker heating technology, a user needs to manually adjust the power of the induction cooker. For some users with insufficient cooking experience, the corresponding heating weather of the food materials is not accurately mastered; if the heating power of the induction cooker cannot be accurately controlled, certain foods may be overripe or unripe in the time required by the user, and the dining experience of the user is affected.

Disclosure of Invention

The application provides a cooking control method, cooking equipment and readable storage medium, through obtaining the heating dish information of user, adopts different heating temperatures to different dish information, has further realized corresponding heating power's automatic adjustment, has provided more accurate cooking control effect, has provided better dining experience for the user.

In a first aspect, the present application provides a cooking control method comprising: acquiring dish information of a user; the menu information includes a plurality of different menu items; determining optimal heating temperatures and optimal heating times of different dishes in the dish information based on the cooking database; determining a first dish being heated in response to a first dish placement operation of a user; the heating power is adjusted to keep the heating temperature at the first optimal heating temperature of the first dish.

In the above embodiment, the cooking device determines optimal heating parameters of different dishes according to the cooking database by acquiring the information of the dishes of the user, and adjusts the heating power in real time to keep the temperature at the optimal temperature of the current dish; intelligent temperature adjustment is achieved, so that cooking is accurate and efficient, and dining experience of a user is improved.

With reference to some embodiments of the first aspect, in some embodiments, after the step of adjusting the heating power to maintain the heating temperature at the first optimal heating temperature of the first dish, the method further comprises: determining a type of the heating dish being heated in response to a first dish clamping operation and a second dish placing operation of a user; if the heating dish type only comprises the second dish, the heating power is adjusted to keep the heating temperature at the second optimal heating temperature of the second dish.

In the above embodiment, the cooking device responds to the user's dish clamping operation, detects the change of the current heating dish in real time, and when the heating dish variety changes to only contain the second dish, immediately adjusts the heating power to keep the temperature at the optimal temperature corresponding to the second dish, so as to achieve the effects of responding to the user's operation to adjust the parameters in real time and keeping the optimal cooking effect for different dishes; the intelligent temperature adjustment of dish cooking is realized, the operation is simpler and more convenient, and the user experience is better.

With reference to some embodiments of the first aspect, in some embodiments, after the step of determining the type of heating dish being heated in response to the first dish pinching-out operation and the second dish placing operation of the user, the method further comprises: if the heating dishes contain the first dishes and the second dishes at the same time, determining the heating weight ratio of the first dishes and the second dishes; respectively obtaining a first optimal heating temperature and a second optimal heating temperature corresponding to the first dishes and the second dishes, and obtaining a mixed optimal heating temperature based on the heating weight ratio; the heating power is adjusted to maintain the heating temperature at the mixed optimal heating temperature.

In the above embodiment, by determining the heating weight ratio of the multiple dishes currently mixed and heated, calculating the mixed optimal heating temperature, and adjusting the power to keep the temperature at the mixed temperature, the intelligent calculation of the mixed heating parameters is achieved, so that the multiple dishes mixed and heated can achieve the respective optimal cooking effect; a more accurate cooking control is achieved ensuring that each dish is cooked to an optimal doneness. Meanwhile, the user does not need to care about cooking temperatures and time of different dishes, and only needs to clamp and put dishes according to own habits, so that the cooking equipment can be controlled automatically and accordingly, and convenience in operation and catering experience are improved greatly.

With reference to some embodiments of the first aspect, in some embodiments, the dish information further includes a number of dishes of the plurality of different dishes, a sequence of feeding dishes, and determining a heating weight ratio of the first dish and the second dish specifically includes: determining a first dish number, a first dish feeding sequence, a second dish number and a second dish feeding sequence corresponding to the first dish and the second dish based on the dish information; inputting the first dishes, the first number of dishes and the first dish feeding sequence into a weight analysis big model, and determining a first heating weight of the first dishes; inputting the second dishes, the number of the second dishes and the second dishes feeding sequence into a weight analysis big model, and determining a second heating weight of the second dishes; and calculating and determining the heating weight ratio of the first dish and the second dish according to the first heating weight and the second heating weight.

In the above embodiment, the cooking apparatus inputs the information of the kind, the number and the order of dishes into a weight analysis model for determining the heating weights of the first dish and the second dish. The heating temperature and time of each dish are accurately controlled when a plurality of dishes are heated at the same time; ensures that each dish is cooked at the optimal temperature and time, thereby improving the cooking efficiency, reducing the energy consumption and ensuring the taste and nutrition of the dishes; meanwhile, the cooking equipment can provide more personalized and high-quality cooking experience according to the requirements and habits of different users.

In combination with some embodiments of the first aspect, in some embodiments, in response to a first dish placement operation by a user, determining the first dish being heated specifically includes: determining that a user executes a first dish putting operation based on a detection result of preset parameters; the preset parameters comprise cooking container weight, cooking container temperature and dish dinner plate images; after determining that the user performs the first dish putting operation, determining that the corresponding first dish is being heated.

In the above embodiment, the cooking device determines when the user performs the first dish placement operation according to the preset parameters, and these detection methods may be used alone or in combination to improve the accuracy of the determination; the cooking device can respond to the operation of a user in time, and by monitoring the change of the cooking device, the user can know exactly when to start heating a certain dish; by monitoring the cooking equipment in real time, the proper cooking control can be ensured immediately after dishes are put in, excessive heating or insufficient heating is avoided, and the taste and nutrition of food are ensured; the intelligent degree of the cooking equipment is enhanced, and the cooking experience of a user is improved.

With reference to some embodiments of the first aspect, in some embodiments, after the step of obtaining the dish information of the user, the method further includes: determining a dish data set based on the dish information; based on the dish data set, a dish cooking order of the user is predicted.

In the above embodiment, the cooking apparatus further determines a data set of dishes, and predicts the order of cooking dishes for the user based on this data set; by predicting the cooking sequence according to the dish information of the user, the cooking equipment can perform corresponding preheating or presetting in advance, so that the user is helped to save cooking time and improve cooking efficiency; the predicted cooking sequence can also provide cooking suggestions for the user, help the user to better arrange the cooking process, and provide a smoother and more convenient cooking experience.

With reference to some embodiments of the first aspect, in some embodiments, the method further includes: determining one or more dishes being heated; determining a dish heating state of the corresponding one or more dishes based on the optimal heating time of the one or more dishes at different temperatures; the heating state of the dishes comprises the states of unripeness, ripeness and overripeness; when the heating state of the dishes is changed from not cooked to cooked, prompting the user to eat the corresponding dishes.

In the above embodiment, the cooking apparatus further includes determining one or more dishes being heated, and determining heating states of the dishes based on optimal heating times of the dishes at different temperatures, while prompting a user to eat the corresponding dishes in time; when dishes are cooked to an optimal state, the device can automatically send prompts to the user, so that the user can eat the dishes in the optimal time, and dining experience of the user is improved; through automatic monitoring and prompting, the monitoring pressure of a user in the cooking process is effectively reduced, and the cooking process is easier and more pleasant.

In a second aspect, embodiments of the present application provide a cooking apparatus, including: the information acquisition module is used for acquiring dish information of a user; the menu information includes a plurality of different menu items; the data processing module is used for determining the optimal heating temperature and the optimal heating time of different dishes in the dish information based on the cooking database; a dish confirmation module for responding to a first dish putting operation of a user and determining a first dish being heated; and the power adjustment module is used for adjusting the heating power to keep the heating temperature at the first optimal heating temperature of the first dishes.

In a third aspect, embodiments of the present application provide a cooking apparatus, including: one or more processors and memory; the memory is coupled to the one or more processors, the memory for storing computer program code comprising computer instructions that the one or more processors call for causing the cooking apparatus to perform the method as described in the first aspect and any one of the possible implementations of the first aspect.

In a fourth aspect, embodiments of the present application provide a computer program product comprising instructions which, when run on a cooking apparatus, cause the cooking apparatus to perform a method as described in the first aspect and any possible implementation of the first aspect.

In a fifth aspect, embodiments of the present application provide a computer readable storage medium comprising instructions that, when run on a cooking apparatus, cause the cooking apparatus to perform a method as described in the first aspect and any possible implementation of the first aspect.

It will be appreciated that the cooking apparatus provided in the second and third aspects, the computer program product provided in the fourth aspect and the computer storage medium provided in the fifth aspect described above are all used to perform the method provided by the embodiments of the present application. Therefore, the advantages achieved by the method can be referred to as the advantages of the corresponding method, and will not be described herein.

One or more technical solutions provided in the embodiments of the present application at least have the following technical effects or advantages:

1. because the method for heating control based on the dish information of the user and the cooking database is adopted, the optimal heating temperature and optimal heating time of different dishes can be accurately determined, the defect of inaccurate heating power control of the dishes in the prior art is effectively overcome, the accurate cooking of the dishes is further realized, and the cooking efficiency and the dish quality are improved.

2. The heating power adjustment method is used for responding to the dish putting-in and clamping-out operation of the user, so that the heating power can be adjusted according to the type and the quantity of the dishes being heated, the problem that the heating power cannot be dynamically adjusted according to the type and the quantity of the dishes in the prior art is effectively solved, and further more flexible and efficient cooking control is realized.

3. Due to the adoption of the method for prompting the user to eat the dishes based on the cooking state, the user can be informed in time when the dishes are changed from non-cooked to cooked, the problem that the user needs to continuously check the cooking state of the dishes in the prior art is effectively solved, more convenient cooking experience is further realized, and dining satisfaction of the user is improved.

Drawings

FIG. 1 is a schematic flow chart of a cooking control method according to an embodiment of the present application;

FIG. 2 is another flow chart of a cooking control method according to an embodiment of the present application;

fig. 3 is a schematic structural view of a functional module of the cooking apparatus according to the embodiment of the present application;

fig. 4 is a schematic structural diagram of a physical device of the cooking apparatus according to an embodiment of the present application.

Detailed Description

The terminology used in the following embodiments of the application is for the purpose of describing particular embodiments only and is not intended to be limiting of the application. As used in the specification and the appended claims, the singular forms "a," "an," "the," and "the" are intended to include the plural forms as well, unless the context clearly indicates to the contrary. It should also be understood that the term "and/or" as used in this application is intended to encompass any or all possible combinations of one or more of the listed items.

The terms "first," "second," and the like, are used below for descriptive purposes only and are not to be construed as implying or implying relative importance or implicitly indicating the number of technical features indicated. Thus, a feature defining "a first" or "a second" may explicitly or implicitly include one or more such feature, and in the description of embodiments of the present application, unless otherwise indicated, the meaning of "a plurality" is two or more.

For ease of understanding, an exemplary application scenario of embodiments of the present application is described below.

A self-service barbecue store needs to provide dining service for hundreds of thousands of customers every day, and the customers can freely select various food materials to cook in the barbecue pan according to own preference. However, in the past, it has been difficult to grasp the degree of cooking freshness of various food materials by estimating the degree of heat and setting the specified heating power based on the experience of the attendant.

The quantity and the size of the food materials selected by different clients are different, so that the clients can often cook the food materials by self-roasting in the cooking process, the partial food materials are not cooked or are cooked and the taste of the food materials and the dining experience of the clients are greatly influenced. A system or device capable of intelligently sensing and accurately controlling cooking time is urgently needed by shopers to relieve the attention of customers and improve cooking quality of food materials.

In the related art, a degree of cooking automation may be achieved by controlling the cooking schedule using manual empirical adjustment or a simple preset timing mechanism.

The application scenario of the related art is described below.

In order to solve the cooking problem, the self-service barbecue is attempted to introduce an electric heating barbecue cooker capable of presetting the stewing time. The attendant can set up the cooking duration of food such as meat, vegetables in advance according to experience, can get into the heat preservation state after the electromagnetism stove barbecue heating cooking duration.

However, the preset time period cannot be adjusted according to the quantity and the size of the food materials selected by different eaters, the food materials still need to keep the attention of the customers at any time, or else the cooking result of the different kinds of food materials may be poor, for example, the situation that meat slices are cooked thoroughly and vegetables are not cooked yet occurs, so that the optimal cooking effect of the different food materials still cannot be accurately controlled.

By adopting the intelligent cooking system in the embodiment of the application, the heating parameters of different dishes are dynamically determined by acquiring the dish information of the user and combining the cooking database, and the heating power is intelligently adjusted, so that accurate cooking control of each dish is realized, automatic control is realized, and the accuracy and effect of the parameters of cooking are greatly improved.

The following describes an optimization scenario of the present embodiment.

In order to realize accurate control, the scheme develops a set of intelligent cooking equipment for the self-service barbecue store. The apparatus stores a cooking database which sets optimal cooking temperature and time criteria for different food materials.

The intelligent cooking equipment can intelligently identify various food types and sizes selected by customers, dynamically set cooking parameters and accurately control the heating time, so that each food can achieve the best cooking effect, and the taste of customers is met to the greatest extent.

Therefore, by adopting the cooking equipment in the embodiment of the application, the problem that the traditional experience adjustment or simple presetting cannot realize accurate control on different food materials and components can be effectively solved while the automatic control of the cooking process is realized, and the effect of dynamically determining and accurately controlling the optimal cooking parameters according to the characteristics of each food material is further realized.

For ease of understanding, the method provided in this embodiment is described in the following in conjunction with the above scenario. Referring to fig. 1, a flow chart of a cooking control method according to an embodiment of the present application is shown.

It should be noted that, the example scenario described in this embodiment is merely for understanding, and should not limit the application scope of this embodiment. Cooking is not limited to boiling, baking, steaming, frying; namely, the cooking equipment is not limited to barbecue, and can be applied to various aspects such as hot pot cooking, soup cooking, frying and the like. In addition, the cooking apparatus is not limited to being applied to a scene such as a barbecue store where a large amount of cooking is required, but can be applied to a simple cooking scene in daily life of a home.

Of course, the cooking apparatus as the execution subject in the embodiments herein refers to an apparatus including, but not limited to, heating devices such as induction cookers and cookers, and data processing devices such as computers; the cooking equipment has a complete data processing function besides a heating function, can acquire user information and food heating related information through the detection device, and further processes according to information data so as to realize automation and intellectualization of food cooking. It will thus be appreciated that the cooking apparatus described in this embodiment may in some implementations be a conventional one-piece cooking apparatus; in some implementations, the induction cooker may not be integrated, that is, a computer or a server used by a store in the background may be included in addition to an induction cooker used by a client in the foreground.

S101, acquiring dish information of a user.

The cooking equipment can acquire dish information of a user on an application program through multi-terminal interconnection, wherein the multi-terminal interconnection means that the terminal, the background server and the cooking equipment used by the user are bound through the application program, and information interaction can be realized quickly and conveniently.

It should be noted that the user refers to a person performing cooking using the cooking apparatus, including but not limited to a family person, a restaurant client, a chef, and the like. The dish information refers to a cooking object determined by a user, and comprises cooked dishes, the number and sequence of the dishes, and the like. In different application scenarios, the dish information can be determined by the user by self setting on the application program, or by the user through ordering software.

Specifically, the user can select or set dishes on the corresponding application program through the terminal equipment provided by the user or the store, and after the selection is finished, the terminal equipment can send the dish information selected by the user to the background server of the cooking equipment, wherein the dish information comprises the names of the dishes, the number of the dishes and the like.

The background server of the cooking device can store the dish information in the database after acquiring the dish information, wherein the dish information mainly comprises dish names, dish quantity and dish feeding sequence. The dish names are specific names of dishes selected by a user, such as beef, shrimp balls, mushroom and the like; the number of dishes is the amount of the dishes selected to be eaten by a user, and can be gram weight or number of dishes; the order of dishes is the order in which the user wants to eat dishes, and is generally the order of before dishes, staple foods, desserts and the like.

The complete and accurate dish information is obtained, and is the basis for determining heating parameters and cooking sequence subsequently. In some embodiments, the acquisition of the dish information needs to ensure the integrity and consistency of the data, so to avoid inaccurate cooking parameters, the cooking device may set a data verification mechanism; if the acquired dish information is incomplete, a technician such as a attendant, technician and the like can be prompted to check and supplement the information.

S102, determining optimal heating temperatures and optimal heating times of different dishes in the dish information based on the cooking database.

A cooking database is arranged in the cooking equipment, and the database measures heating cooking curve sets in the dimensions of quantity, temperature and time for different dishes; and meanwhile, the optimal heating temperature and the optimal heating time corresponding to the optimal heating temperature are set, and the optimal heating temperature and time are set with reference to factors such as the type, weight, taste and the like of dishes.

The heating cooking curve refers to a curve showing the degree of doneness of a certain amount of dishes at a certain temperature with time, the dishes are cooked thermally after a certain time point, and the dishes have a scorching risk after a certain time point. One dish has different heating cooking curves in different portions and different temperature ranges, namely, a single dish corresponds to a set formed by a plurality of heating cooking curves.

The cooking equipment can determine the optimal heating temperature and optimal heating time of a certain quantity of a certain dish according to a heating cooking curve set in a cooking database; for example, the optimal heating temperature for beef is 180 ℃, and the optimal heating time for 100 grams of beef at that temperature is 5 minutes.

Therefore, after the cooking equipment acquires the dish information of the user, the cooking database is queried to match a plurality of dish names, and the optimal heating temperatures and the optimal heating times of different dishes in the dish information are obtained.

In some embodiments, if the dishes in the dish information are not in the database, dishes with higher similarity are adopted as alternative heating parameters, or the user is prompted to reselect, or a special person such as a attendant, a technician, etc. is prompted to modify the information.

The cooking database is maintained and updated regularly, and cooking parameters of new dishes are increased, so that the accuracy of the parameters is ensured. And meanwhile, the optimal cooking parameter data are derived from large data accumulation and cooking expert configuration, so that the scientific and reliable parameters are ensured. By inquiring the database parameters, the cooking equipment can intelligently determine the accurate heating settings of different dishes, and provide basis for subsequent control of heating.

S103, responding to a first dish placing operation of a user, and determining a first dish which is being heated.

When the cooking device detects that a user puts a first dish, the power automatic adjusting function is triggered; the cooking device may determine the first dish being heated based on the characteristics of the dish being placed. After determining the first dish being heated, the cooking device further confirms the serving size of the dish to be placed, and further determines the corresponding optimal heating temperature and optimal heating time from the cooking database.

S104, adjusting the heating power to enable the heating temperature to be kept at a first optimal heating temperature of the first dishes.

And the cooking equipment calls the cooking database to acquire the corresponding optimal heating temperature according to the determined first dish type, and then monitors the heating temperature in real time by using the temperature sensor and compares the heating temperature with the optimal temperature. Further, when the heating temperature is different from the optimal temperature, the cooking apparatus adjusts the heating power through the control module and a hardware execution system corresponding to the control module, such as an electromagnetic adjusting device.

In some embodiments, the cooking apparatus may also form a feedback control to increase or decrease the heating power when the temperature is higher or lower than the optimal temperature, so as to ensure that the heating temperature is stabilized at the optimal temperature of the dishes, thereby achieving accurate cooking. At the same time the cooking device will record the heating time, ensuring that the optimal heating time is maintained at the optimal temperature. Finally, at this power, after an optimal heating time, the dishes can be precisely heated to a state suitable for the user to eat.

In the above embodiment, automatic adaptive adjustment of power is realized after the user puts in the first dish, and the dish heating effect is ensured. In practical applications, a user often performs cooking operations on multiple dishes at the same time, and accordingly, the embodiments of the present application need to adapt to more and more complex situations.

The following supplements the scenario of the present embodiment.

In the scene, a user firstly puts mushrooms into the mushroom to cook, and at the moment, the cooking equipment can adjust the power to keep the temperature at the optimal temperature of the mushrooms at 180 ℃. After a period of time, the user has placed beef without pinching the mushrooms out. At this time, the cooking device detects that the beef of the second dish is added, and the mushroom of the first dish is still in the pot, so that the cooking device can judge that two dishes are currently shared. For this case, it is necessary to determine the heating weight ratio of two dishes because the optimal temperature of two dishes is different, the mushroom is 180 ℃, the beef is 200 ℃, and the temperature of a certain dish cannot be simply taken as a matter of care.

In order to achieve the best cooking effect of two dishes, according to the information of the quantity of the dishes, the order of dishes and the like, the dishes are input into a weight analysis model to calculate and determine the heating weight ratio of the dishes, and the calculated result is assumed to be mushroom: beef = 2:3. then it will take the optimal temperature of the mushrooms 180 ℃ and the optimal temperature of the beef 200 ℃, calculate the mixed optimal temperature (180 x 2/5+200 x 3/5) DEG C=193 ℃ according to the weight ratio. Finally, the cooking device will adjust the power to maintain the temperature at 193 ℃ which is the optimal temperature for mixing, thereby allowing both dishes to be cooked optimally. In actual situations, the weight distribution can be directly set by the user, or the cooking equipment collects eating habits of the user to distribute the weight, so that the weight of the user for habitual eating is larger.

In combination with the above scenario, a further more specific flow of the method provided in this embodiment will be described below. Referring to fig. 2, another flow chart of the cooking control method according to the embodiment of the present application is shown.

S201, acquiring dish information of a user.

Referring to step S101, the cooking apparatus may acquire dish information of a user on an application.

In some embodiments, the cooking device may further determine a set of dish data based on the dish information; further, based on the dish data set, a dish cooking order of the user is predicted.

Specifically, the dish information includes all the dish types and quantity information selected by the user. The cooking device can sort out the data set of the whole set of dishes according to the information. For example, the dish information shows that the customer selected 2 parts beef, 1 part shrimp ball, 4 parts mushroom. The cooking apparatus may determine that the dish data set is { beef: 2 parts of a total of 800 g of shrimp balls: 1 part of the mushroom is 200 g: 4 parts together 800 grams. Obtaining the dish data set allows the device to fully know what food materials need to be processed and cooked.

Further, the cooking device predicts a cooking order of the dishes for the user based on the dish data set. With complete dish data set information, the intelligent cooking appliance can predict the user's likely cooking sequence through an intelligent algorithm or model. The prediction principle can be based on the relation between the category and the quantity of the dishes, and can also be combined with cooking habit data of users in a database.

For example, it is predicted that the current user will cook a single portion of beef (400 grams) and then cook all shrimp balls (200 grams) and mushrooms (800 grams) simultaneously. The prediction results may be provided to the user as a reference order. If the equipment prediction sequence is consistent with the actual operation of the user, the cooking efficiency can be accelerated by preheating in advance.

Through intelligent prediction culinary art order, can let the equipment assist user's culinary art better, provide more intelligent culinary art experience.

S202, determining optimal heating temperatures and optimal heating times of different dishes in the dish information based on the cooking database.

Referring to step S102, after the cooking device obtains the dish information of the user, the cooking database is queried to match with a plurality of dish names, so as to obtain the optimal heating temperatures and the optimal heating times of different dishes in the dish information.

S203, responding to a first dish putting operation of a user, and determining a first dish which is being heated.

Referring to step S103, the cooking apparatus determines a first dish being heated according to the characteristics of the first dish being placed.

In some embodiments, in response to a first dish placement operation by a user, determining a first dish being heated may include the steps of: determining that a user executes a first dish putting operation based on a detection result of preset parameters; after determining that the user performs the first dish putting operation, determining that the corresponding first dish is being heated.

The preset parameters may include cooking vessel weight, cooking vessel temperature, dish plate image. For example, when a user puts a first dish fillet into a cooker, the weight sensor detects that the weight of the cooker in the cooking container is changed, and it is determined that a dish is put in the cooker; or a temperature sensor in the cooking container detects that the temperature of the cooking container changes, and it is determined that dishes are possibly placed in the cooking container; or the image recognition is carried out by collecting dining images through the camera, the image reduction of the fish slices in the dish dinner plate is detected, and the fish slices are determined to be taken out and put into the pot. In particular, the weight sensor may be arranged below the cooking device, for example at the bottom of the induction cooker; the temperature sensor can be arranged in the cooker, for example, in the middle of the hot pot to monitor the temperature; the device is arranged in the middle and around the frying pan, and is used for monitoring the placement of roast meat and the like; the camera can be arranged at a position right above the cooking equipment, so that the place where the user has dinner can be completely shot, and accurate image acquisition and action recognition can be performed.

When detecting the operation of putting dishes by a user, the cooking device needs to confirm which dishes are added, and only if the dishes which are currently heated are correctly identified, the proper heating parameters can be adjusted. For example, determining that the dish which is put into the pot and the table dinner plate is a fish fillet according to the image recognition result, and determining that the dish which is currently being heated is the fish fillet; or determining that the current feeding heating is the dish with the forefront dish feeding sequence in the prior dish information, and the like through the dish taking sequence of the user.

By detecting the placement of dishes and determining the placement of the dishes variety by the technical means, the equipment can accurately know the operation time sequence and the dishes being heated, provide basis for subsequent parameter adjustment, and avoid parameter matching errors.

S204, adjusting the heating power to enable the heating temperature to be kept at a first optimal heating temperature of the first dishes.

Referring to step S104, after the cooking device invokes the cooking database to obtain the corresponding optimal heating temperature according to the determined first dish type, the sensor is used to monitor the heating temperature in real time, and the heating power is adjusted by comparing the heating temperature with the optimal temperature.

S205, responding to a first dish clamping operation and a second dish placing operation of a user, and determining whether the heating dish variety class which is being heated only contains the second dish.

Referring to step S203, when the user performs the clamping and putting operations of dishes, the cooking apparatus may monitor the change of dishes by means of weight detection, image recognition, etc.; meanwhile, when the second dishes are detected to be put in, the cooking device can judge that the types of the current heating dishes are changed.

Specifically, the cooking apparatus may determine whether the type of the heating dishes includes only the second dish just placed, or includes both the first dish (not yet completely removed) and the second dish. For example, the first dish is mushroom and the second dish is beef, and if the mushroom is detected to be completely clipped, it is determined that only one dish of beef is currently contained.

S206, adjusting the heating power to keep the heating temperature at the second optimal heating temperature of the second dishes.

Upon determining that only the second dish is currently contained, the cooking device will call the cooking database, for an optimal heating temperature of the second dish, e.g. the optimal temperature of the second dish beef is 200 ℃, with reference to step S204. The cooking device then adjusts the heating power accordingly so that the heating temperature is stabilized at the optimal 200 ℃ for beef, thereby ensuring accurate cooking of the current dish beef.

S207, determining the heating weight ratio of the first dish and the second dish.

When two dishes are monitored to exist simultaneously, the cooking equipment acquires the heating weight duty ratio of the two dishes through the preset value so as to accurately know that the temperature suitable for mixed heating of the two dishes should be adjusted. For example, the weight of the first dish mushroom is determined to be 2 and the weight of the second dish beef is determined to be 3 according to preset conditions, and the heating weight ratio of the first dish mushroom to the second dish beef is 0.4 and 0.6 respectively.

In some embodiments, the cooking apparatus determines a heating weight ratio of the first dish and the second dish, and may specifically include the steps of: determining a first dish number, a first dish feeding sequence, a second dish number and a second dish feeding sequence corresponding to the first dish and the second dish based on the dish information; inputting the determined data into a weight analysis model to determine a first heating weight of the first dish and a second heating weight of the second dish; the heating weight duty cycle of the first and second dishes is determined based on the two weight calculations.

Specifically, the cooking device needs to obtain specific data related to the first dish and the second dish in the dish information, including the number of the first dish, for example, 300 g of beef as the first dish; the order of feeding the first dishes, for example, the beef serving as the main food, is 2; the number of shrimp balls in the second dish is, for example, 500 g; the second dish shrimp ball is in the order of feeding, for example, front dishes, and the order of feeding is 1. The quantity information of the dishes is acquired to determine the quantity, and the order information of the dishes is acquired to determine the time sequence of the dishes to be eaten.

The cooking device needs to input the quantity information (such as 300 g) and the order information (such as 2) of the first dishes (such as beef) acquired in the last step into a preset weight analysis model as input data. The model can be trained based on empirical data provided by cooking specialists and has the function of analyzing and calculating dish heating weights. After the model is trained, the heating weight of the first dish (beef) may be output, for example, the calculation result is 0.6. Similarly, the number (500 g) of the second dishes (shrimp balls) and the dish feeding sequence (1) are input into the same weight analysis model, and the heating weight of the second dishes is calculated, for example, the calculation result is 0.4.

The cooking device may normalize the heating weights of the two dishes, and divide the heating weight of the first dish by 0.6+0.4, to obtain a heating weight ratio of the first dish of 0.6/(0.6+0.4) =0.6; dividing the heating weight of the second dish by the sum of the two weights to obtain the heating weight ratio of the second dish as 0.4/(0.6+0.4) =0.4. The heating weight ratio of the two dishes is determined to be 0.6 and 0.4 respectively, and the two dishes are used for the calculation of the subsequent mixed heating temperature.

S208, respectively obtaining a first optimal heating temperature and a second optimal heating temperature corresponding to the first dishes and the second dishes, and obtaining a mixed optimal heating temperature based on the heating weight ratio.

After the heating weight ratio of the two dishes is obtained, the cooking equipment queries the database to obtain the respective optimal heating temperature of the two dishes. For example, the first dish mushroom is 180 ℃ and the second dish beef is 200 ℃; the mixed optimum temperature is then calculated as the weight ratio, i.e. (0.4 x 180+0.6 x 200) °c=192 ℃.

S209, adjusting the heating power to keep the heating temperature at the optimal heating temperature.

Finally, the cooking device adjusts the heating power so that the heating temperature is stabilized at the calculated mixed optimum temperature. In the example, the cooking device can adjust the heating power to stabilize the heating temperature at 192 ℃, and calculate the optimal heating time of the two dishes at 192 ℃ respectively, so as to realize the precise mixed heating control of the two dishes.

It can be appreciated that in the subsequent heating process, if the change of the vegetable variety is continuously monitored, the above processing process is repeated, and the temperature parameter is dynamically adjusted to adapt to the mixed heating condition with complex change, so as to ensure that all the vegetables can obtain the optimal cooking effect. When a plurality of dishes exist at the same time, the cooking device can calculate the mixing temperature according to the optimal temperature and weight of the dishes.

In some embodiments, the method of embodiments of the present application further comprises: determining one or more dishes being heated; determining a dish heating state of the corresponding one or more dishes based on the optimal heating time of the one or more dishes at different temperatures; when the heating state of the dishes is changed from not cooked to cooked, prompting the user to eat the corresponding dishes.

Specifically, the heating state of the dishes comprises the states of non-cooking, cooked and overcooked, and is the appearance of the dishes in different heating time periods. The cooking device may monitor in real time one or more dishes currently being heated placed in the container, for example by means of image recognition, weight detection, etc. to learn in real time the type and amount of food being cooked.

The cooking device can query the database to find the optimal heating temperature and standard heating time under the temperature of the dishes currently being heated, and the current cooking state of the dishes is judged by combining the temperature value monitored in real time and the elapsed heating time. After the dishes are cooked, the cooking device prompts the user to eat. Specific forms of prompts include, but are not limited to, informational prompts, application popups, indicator lights prompts, voice prompts, and the like.

For example, beef is optimally heated to 200℃and optimally heated for 20 minutes. The current temperature detection value is 200 ℃, and the heating time is 10 minutes, so that the current state or the immature state of the beef can be judged. Continuing to monitor, when the heating time reaches 20 minutes, after the beef is changed from non-cooked to cooked, the cooking equipment sends a prompt popup window to a mobile phone of a user so as to prompt the user to eat the beef in time. For another example, after the beef is heated for 10 minutes, the user puts the mushrooms with the optimal temperature of 180 ℃, at this time, the temperature of the pot is adjusted to 192 ℃, the heating cooking curve of the beef is changed, and 13 minutes are required for the beef to reach the cooked state, and then a prompt is sent after 13 minutes.

In the embodiment of the application, the method for determining the heating weight ratio of dishes and calculating the optimal heating temperature for mixing is adopted, so that intelligent parameter fusion during mixing and heating of different dishes can be realized, the problem that complex mixed heating conditions of multiple dishes cannot be processed in the prior art is effectively solved, and further accurate cooking control can be carried out on each dish even under a complex mixed heating scene. Meanwhile, due to the adoption of a method for monitoring and prompting the cooking state in real time, the cooking state can be intelligently perceived, the problem that a user cannot grasp the accurate eating time of dishes in the prior art is effectively solved, and the optimization of dining experience of the user is further realized.

The cooking apparatus according to the embodiment of the present application is described below from the perspective of a module. Fig. 3 is a schematic structural diagram of a functional module of a cooking apparatus according to an embodiment of the present application.

The cooking apparatus includes:

an information obtaining module 301, configured to obtain dish information of a user; the menu information includes a plurality of different menu items;

the data processing module 302 is configured to determine an optimal heating temperature and an optimal heating time at different temperatures of different dishes in the dish information based on the cooking database;

a dish confirmation module 303, configured to determine a first dish being heated in response to a first dish placement operation by a user;

the power adjustment module 304 is configured to adjust the heating power to maintain the heating temperature at the first optimal heating temperature of the first dish.

In some embodiments, in the cooking apparatus, the dish confirmation module 303 is further configured to determine a type of heating dish being heated in response to a first dish clamping operation and a second dish putting operation of a user; the power adjustment module 304 is further configured to adjust the heating power to maintain the heating temperature at a second optimal heating temperature for the second dish when the second dish is included in the heating dish category.

In some embodiments, the cooking apparatus further comprises:

a weight confirmation module 305, configured to determine a heating weight ratio of the first dish and the second dish when the first dish and the second dish are included in the heating dish category;

the temperature fitting module 306 is configured to obtain a first optimal heating temperature and a second optimal heating temperature corresponding to the first dish and the second dish, respectively, and obtain a mixed optimal heating temperature based on a heating weight ratio;

and the power adjustment module 304 is also used for adjusting the heating power to keep the heating temperature at the optimal heating temperature.

In some embodiments, the weight confirmation module 305 specifically includes:

the information calling unit 3051 is configured to determine, based on the dish information, a first number of dishes, a first order of dishes, a second number of dishes, and a second order of dishes corresponding to the first dish and the second dish;

the first analysis unit 3052 is configured to input a first dish, a first number of dishes, and a first order of dishes into the weight analysis big model, and determine a first heating weight of the first dish;

the second analysis unit 3053 is configured to input a second dish, a second number of dishes, and a second order of dishes into the weight analysis big model, and determine a second heating weight of the second dish;

The weight calculating unit 3054 is configured to calculate and determine a heating weight ratio of the first dish and the second dish according to the first heating weight and the second heating weight.

In some embodiments, the dish confirmation module 303 specifically includes:

an operation detection unit 3031, configured to determine that the user performs a first dish placement operation based on a test result of the preset parameter; the preset parameters comprise cooking container weight, cooking container temperature and dish dinner plate images;

an operation response unit 3032 is configured to determine that the first dish is being heated after determining that the user performs the first dish placement operation.

In some embodiments, the cooking apparatus further comprises:

a dish collection module 307 for determining a dish data collection based on the dish information;

a cooking prediction module 308 for predicting a cooking order of dishes for the user based on the set of dish data.

In some embodiments, the dish confirmation module 303 is further for determining one or more dishes being heated, the cooking device further comprising:

a heating confirmation module 309 for determining a heating state of the dishes corresponding to the one or more dishes based on an optimal heating time of the one or more dishes at different temperatures; the heating state of the dishes comprises the states of unripeness, ripeness and overripeness;

The meal prompting module 310 is configured to prompt a user to eat a corresponding dish when the heating state of the dish is changed from not cooked to cooked.

The cooking apparatus in the embodiment of the present application is described above from the perspective of a modularized functional entity, and the cooking apparatus in the embodiment of the present application is described below from the perspective of hardware processing, please refer to fig. 4, which is a schematic structural diagram of an entity device of the cooking apparatus in the embodiment of the present application.

It should be noted that the structure of the cooking apparatus shown in fig. 4 is only an example, and should not impose any limitation on the functions and the application scope of the embodiment of the present invention.

As shown in fig. 4, the cooking apparatus includes a central processing unit (Central Processing Unit, CPU) 401 which can perform various appropriate actions and processes, such as performing the method described in the above embodiments, according to a program stored in a Read-Only Memory (ROM) 402 or a program loaded from a storage section 408 into a random access Memory (Random Access Memory, RAM) 403. In the RAM 403, various programs and data required for the system operation are also stored. The CPU 401, ROM 402, and RAM 403 are connected to each other by a bus 404. An Input/Output (I/O) interface 405 is also connected to bus 404.

The following components are connected to the I/O interface 405: an input section 406 including an infrared detection device, a weight detection device, a temperature detection device, a camera, a voice collection device, and the like; an output portion 407 including a liquid crystal display (Liquid Crystal Display, LCD), a heating device, an indicator lamp, an audio output device, and the like; a storage section 408 including a hard disk or the like; and a communication section 409 including a network interface card such as a LAN (Local Area Network ) card, a modem, or the like. The communication section 409 performs communication processing via a network such as the internet. The drive 410 is also connected to the I/O interface 405 as needed. A removable medium 411 such as a magnetic disk, an optical disk, a magneto-optical disk, a semiconductor memory, or the like is installed on the drive 410 as needed, so that a computer program read therefrom is installed into the storage section 408 as needed.

In particular, according to embodiments of the present invention, the processes described above with reference to flowcharts may be implemented as computer software programs. For example, embodiments of the present invention include a computer program product comprising a computer program embodied on a computer readable medium, the computer program comprising a computer program for performing the method shown in the flowchart. In such an embodiment, the computer program may be downloaded and installed from a network via the communication portion 409 and/or installed from the removable medium 411. When executed by a Central Processing Unit (CPU) 401, the computer program performs various functions defined in the present invention.

It should be noted that, the computer readable medium shown in the embodiments of the present invention may be a computer readable signal medium or a computer readable storage medium, or any combination of the two. Specific examples of the computer-readable storage medium may include, but are not limited to: an electrical connection having one or more wires, a portable computer diskette, a hard disk, a Random Access Memory (RAM), a read-Only Memory (ROM), an erasable programmable read-Only Memory (Erasable Programmable Read Only Memory, EPROM), flash Memory, an optical fiber, a portable compact disc read-Only Memory (CD-ROM), an optical storage device, a magnetic storage device, or any suitable combination of the foregoing. In the context of this document, a computer readable storage medium may be any tangible medium that can contain, or store a program for use by or in connection with an instruction execution system, apparatus, or device.

The flowcharts and block diagrams in the figures illustrate the architecture, functionality, and operation of possible implementations of systems, methods and computer program products according to various embodiments of the present invention. Where each block in the flowchart or block diagrams may represent a module, segment, or portion of code, which comprises one or more executable instructions for implementing the specified logical function(s). It should also be noted that, in some alternative implementations, the functions noted in the block may occur out of the order noted in the figures. For example, two blocks shown in succession may, in fact, be executed substantially concurrently, or the blocks may sometimes be executed in the reverse order, depending upon the functionality involved. It will also be noted that each block of the block diagrams or flowchart illustration, and combinations of blocks in the block diagrams or flowchart illustration, can be implemented by special purpose hardware-based systems which perform the specified functions or acts, or combinations of special purpose hardware and computer instructions.

Specifically, the cooking apparatus of the present embodiment includes a processor and a memory, and the memory stores a computer program, which when executed by the processor, implements a cooking control method provided in the foregoing embodiment.

As another aspect, the present invention also provides a computer-readable storage medium, which may be included in the cooking apparatus described in the above embodiments; or may be present alone without being fitted into the cooking apparatus. The storage medium carries one or more computer programs which, when executed by a processor of the cooking apparatus, cause the cooking apparatus to implement the methods provided in the above embodiments.

The above embodiments are merely for illustrating the technical solution of the present application, and not for limiting the same; although the present application has been described in detail with reference to the foregoing embodiments, it should be understood by those of ordinary skill in the art that: the technical scheme described in the foregoing embodiments can be modified or some technical features thereof can be replaced by equivalents; such modifications and substitutions do not depart from the spirit of the corresponding technical solutions from the scope of the technical solutions of the embodiments of the present application.

As used in the above embodiments, the term "when …" may be interpreted to mean "if …" or "after …" or "in response to determination …" or "in response to detection …" depending on the context. Similarly, the phrase "at the time of determination …" or "if detected (a stated condition or event)" may be interpreted to mean "if determined …" or "in response to determination …" or "at the time of detection (a stated condition or event)" or "in response to detection (a stated condition or event)" depending on the context.

In the above embodiments, it may be implemented in whole or in part by software, hardware, firmware, or any combination thereof. When implemented in software, may be implemented in whole or in part in the form of a computer program product. The computer program product includes one or more computer instructions. When loaded and executed on a computer, produces a flow or function in accordance with embodiments of the present application, in whole or in part. The computer may be a general purpose computer, a special purpose computer, a computer network, or other programmable apparatus. The computer instructions may be stored in a computer-readable storage medium or transmitted from one computer-readable storage medium to another.

Those of ordinary skill in the art will appreciate that implementing all or part of the above-described method embodiments may be accomplished by a computer program to instruct related hardware, the program may be stored in a computer readable storage medium, and the program may include the above-described method embodiments when executed. And the aforementioned storage medium includes: ROM or random access memory RAM, magnetic or optical disk, etc.

Claims (10)

1. A cooking control method applied to a cooking apparatus, the method comprising:

acquiring dish information of a user; the menu information includes a plurality of different menus;

determining optimal heating temperatures and optimal heating times of different dishes in the dish information based on a cooking database;

determining a first dish being heated in response to a first dish placement operation of the user;

and adjusting the heating power to keep the heating temperature at the first optimal heating temperature of the first dishes.

2. The method of claim 1, wherein after the step of adjusting the heating power to maintain the heating temperature at the first optimal heating temperature for the first dish, the method further comprises:

Determining a type of heating dishes being heated in response to the first dish pinching-out operation and the second dish putting-in operation of the user;

and if the heating dish type only comprises the second dish, adjusting the heating power to keep the heating temperature at a second optimal heating temperature of the second dish.

3. The method of claim 2, wherein after the step of determining the type of heated dish being heated in response to the first dish pinching-out operation and the second dish placing operation of the user, the method further comprises:

if the heating dish types simultaneously comprise the first dish and the second dish, determining the heating weight ratio of the first dish and the second dish;

respectively obtaining a first optimal heating temperature and a second optimal heating temperature corresponding to the first dishes and the second dishes, and calculating based on the heating weight proportion to obtain a mixed optimal heating temperature;

and adjusting the heating power to keep the heating temperature at the optimal mixed heating temperature.

4. The method of claim 3, wherein the dish information further includes a number of dishes of a plurality of different dishes, a sequence of dishes, and the determining the heating weight ratio of the first dish and the second dish specifically includes:

Determining a first dish number, a first dish feeding sequence, a second dish number and a second dish feeding sequence corresponding to the first dish and the second dish based on the dish information;

inputting the first dishes, the first number of dishes and the first dish feeding sequence into a weight analysis big model, and determining a first heating weight of the first dishes;

inputting the second dishes, the second dish quantity and the second dish feeding sequence into the weight analysis big model, and determining a second heating weight of the second dishes;

and calculating and determining the heating weight duty ratio of the first dish and the second dish according to the first heating weight and the second heating weight.

5. The method of claim 1, wherein the determining the first dish being heated in response to the first dish placement operation by the user comprises:

determining that the user executes a first dish putting operation based on a detection result of preset parameters; the preset parameters comprise cooking container weight, cooking container temperature and dish dinner plate images;

after determining that the user performs the first dish putting operation, determining that the first dish is corresponding to being heated.

6. The method of claim 1, wherein after the step of obtaining the user's dish information, the method further comprises:

determining a dish data set based on the dish information;

based on the dish data set, a dish cooking order of the user is predicted.

7. A method according to any one of claims 1-3, wherein the method further comprises:

determining one or more dishes being heated;

determining a dish heating state corresponding to the one or more dishes based on the optimal heating time of the one or more dishes at different temperatures; the heating state of the dishes comprises the states of unripeness, ripeness and overripeness;

and prompting the user to eat the corresponding dishes when the heating state of the dishes is changed from not cooked to cooked.

8. A cooking apparatus, characterized in that the cooking apparatus comprises:

the information acquisition module is used for acquiring dish information of a user; the menu information includes a plurality of different menus;

the data processing module is used for determining the optimal heating temperature and the optimal heating time of different dishes in the dish information based on the cooking database;

A dish confirmation module for responding to a first dish putting operation of a user and determining a first dish being heated;

and the power adjustment module is used for adjusting the heating power to keep the heating temperature at the first optimal heating temperature of the first dishes.

9. A cooking apparatus, comprising: one or more processors and memory;

the memory is coupled with the one or more processors, the memory for storing computer program code comprising computer instructions that the one or more processors invoke to cause the cooking device to perform the method of any of claims 1-7.

10. A computer readable storage medium comprising instructions which, when run on a cooking apparatus, cause the cooking apparatus to perform the method of any one of claims 1-7.