KR20180134557A - Heating roaster machine for meat and fish and Driving method therof - Google Patents

Abstract

The present invention relates to a heating device for cooking fish meat, with which the type of fish meat roasted on a cooking plate is automatically identified, and when the fish meat reaches an optimum carbonization time different depending on the type of the fish meat, informs the fact to the outside, wherein the heating device automatically identifies the type of the fish meat to be cooked based on an image captured by a camera, receives setting information about fish meat levels from a user to derive a heating time required to reach the meat cooking level by user setting, and outputs a warning message when the derived heating time has elapsed. With the heating device, it is possible to provide convenient convenience by eliminating the inconvenience of inputting the type of fishes by automatically identifying the type of the fish to be cooked.

Description

TECHNICAL FIELD [0001] The present invention relates to a heating device for cooking meat and a driving method thereof,

[0001] The present invention relates to a heating device for fish meat cooking, and more particularly, to a heating device for cooking meat that automatically identifies the type of fish meat roasted on a cooking plate and notifies the outside when the optimum carbonization time is reached for each type of fish meat .

As life is getting better and eating habits become more widespread, the intake of meat, fish, etc., such as beef, pork, chicken, duck, etc., is increasing.

It is a common roasting method to put a grill plate on the top of an oven containing a heat source such as a charcoal, and to cook it using a firepower while putting meat to be baked on a grill plate in such a manner that fish meat is cooked in a fire.

However, this general method has the problem that when the firepower is over-cured or the grill plate is over-heated, the surface of the meat rides and the inside becomes unripe.

Further, in general, when meat is baked, there is a difference in the preferred meat-cooking level depending on the meat type or individual taste, so that it is difficult to accommodate and burn all of them.

In particular, interest in health is heightened, and there is a growing interest in ways to cook with the best taste and texture without burning meat.

(Patent Document 1) Korean Patent Publication No. 10-2016-0126223 (Patent Document 2) Korean Patent Publication No. 10-2013-0071732 (Patent Document 3) Korean Patent Publication No. 10-2014-0112079 (Patent Document 4) Korean Patent Publication No. 10-2013-0071733

The first object of the present invention is to automatically identify the type of a food to be cooked and to output a notification message at the time when the consumption of the food is optimized to eliminate the inconvenience of inputting a meat type And a heating device for cooking the fish meat.

In addition, the second object is to maximize the satisfaction of the user by making it possible to consume the meat at the optimal state reflecting the user's preference by notifying the user of the meat level at the desired level according to the user's favorite meat level And a heating device for cooking the fish meat.

The third object of the present invention is to provide a heating apparatus for cooking a fish meat, which can grasp the thickness of the fish to be cooked and is able to more precisely derive the heating time.

The fourth object of the present invention is to protect the camera for photographing the food to be cooked on the cooking plate from the heat source, thereby improving the durability of the camera.

A heating device for cooking meat according to the present invention comprises a fish-meat identification unit for obtaining a fish-eye image from a camera, comparing the pre-stored image information with the pre-stored image information to identify a type of the fish to be cooked and a specific region of the fish, And a predicted exothermic cooking time setting unit for setting a predicted exothermic cooking time corresponding to the fish meal level according to the type of the identified fish meat received from the cooking start time to learn the food to be cooked, And a notification unit for outputting a cooking completion notification signal when the time for reaching the cooking reaches the preset time.

The driving method of the heating apparatus for cooking meat according to the present invention is a method for acquiring a fish-eye photographing image from a camera, comparing and matching the previously stored fish-meat image information, An identification unit, an exothermic cooking time setting unit configured to receive information on the degree of fish meat harvesting from the user and set a predicted exothermic cooking time corresponding to the fish meat harvesting level according to the identified type of fish, and a cooking start time setting unit And a notification unit for outputting a cooking completion notification signal when a time for reaching a cooking time corresponding to the predicted exothermic cooking time arrives from the time point of the cooking time, Acquires a fish-shots image from the fish meat, The method comprising the steps of: identifying a type of a fish to be cooked and a specific region of the fish by comparing and discriminating the information with the image information of the fish; A predicted exothermic cooking time corresponding to a fish meat harvesting level is set; and when the notifying unit reaches a cooking time reaching the predicted exothermic cooking time from a cooking starting time for acquiring the cooking objective fish meat, a cooking completion notification signal is outputted The method comprising the steps of:

According to the present invention, the first effect is obtained that it is possible to provide convenient convenience by eliminating the hassle of inputting the type of the fish by automatically identifying the type of the fish to be cooked.

In addition, a second effect can be obtained by outputting a notification message when the intake of the fish has been optimized for each type of automatically identified fish, thereby reducing the intake of fish that is too less or too carbonized.

In addition, according to the user's favorite meat intensity level for each user, when the user reaches the desired meat intensity level, it is informed to the outside so that it can be consumed in the optimal state customized for each individual user, There is a third effect which can be maximized.

Further, the thickness of the food to be cooked on the cooking plate is grasped and reflected in the derivation of the predicted exothermic cooking time, thereby making it possible to more accurately derive the time point optimized for the intake.

In addition, since the camera for photographing the food to be cooked on the cooking plate is protected from the heat source, the camera damage due to heat can be minimized and the durability of the product can be improved.

In addition, there is a sixth effect that contributes to the development of industry related to the heating apparatus for cooking meat of the fish meat through the development of a product which can maximize the satisfaction of each individual user using the heating device for fish meat cooking.

1 is a block diagram showing a configuration of a heating apparatus for cooking meat according to an embodiment of the present invention;
FIG. 2 is an exemplary view showing an appearance of a heating device for cooking meat according to an embodiment of the present invention. FIG.
FIG. 3 is an illustration of a table in which a predicted exothermic cooking time corresponding to each meat type is stored;
4 is a flowchart showing a driving room of a heating apparatus for cooking meat according to an embodiment of the present invention.

It is noted that the technical terms used in the present invention are used only to describe specific embodiments and are not intended to limit the present invention. Also, the technical terms used in the present invention should be construed in a sense generally understood by a person having ordinary skill in the art to which the present invention belongs, unless otherwise defined in the present invention, and an overly comprehensive It should not be construed as a meaning or an overly reduced meaning.

In addition, when a technical term used in the present invention is an erroneous technical term that does not accurately express the concept of the present invention, it should be understood that technical terms can be understood by those skilled in the art. In addition, the general terms used in the present invention should be interpreted according to a predefined or prior context, and should not be construed as being excessively reduced.

Furthermore, the singular expressions used in the present invention include plural expressions unless the context clearly dictates otherwise. In the present invention, terms such as "comprising" or "comprising" and the like should not be construed as encompassing various elements or various steps of the invention, Or may further include additional components or steps.

Hereinafter, exemplary embodiments of the present invention will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like or similar elements throughout the several views, and redundant description thereof will be omitted.

In the following description, well-known functions or constructions are not described in detail since they would obscure the invention in unnecessary detail. It is to be noted that the accompanying drawings are only for the purpose of facilitating understanding of the present invention, and should not be construed as limiting the scope of the present invention with reference to the accompanying drawings.

DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS Hereinafter, the present invention will be described with reference to the accompanying drawings.

FIG. 1 is a block diagram showing a configuration of a heating device for cooking meat according to an embodiment of the present invention, and FIG. 2 is an exemplary view showing an appearance of a heating device for cooking meat according to an embodiment of the present invention.

1, a heating apparatus for cooking meat according to an embodiment includes a camera 10, a control unit 20, a notification unit 30, a weight measurement unit 40, an information input unit 50, (60).

The camera 10 photographs the fish to be cooked put on the cooking plate 80. In one embodiment, the camera 10 may be a small, lightweight camera module.

As shown in FIG. 2, the heating apparatus for cooking meat includes a cooking plate 80 and a heat source supply unit 70.

The cooking plate 80 is a structure for heating and heating the food to be cooked.

The heat source supply unit 70 directs the infrared ray to the upper side of the cooking plate 80 to heat the food to be cooked put on the cooking plate 80.

According to one aspect of the present invention, the camera 10 is mounted above the heat source supply unit 70. Accordingly, damage to the camera 10 due to heat generated in the heat source supply unit 70 can be minimized.

The control unit 20 is implemented by a microprocessor module and a program stored and driven therein.

In one embodiment, the control unit 20 includes a meat identification unit 210, an exothermic cooking time setting unit 220, a thickness calculating unit 230, and an updating unit 240.

The fish-meat identification unit 210 acquires a fish-eye image from the camera 10, compares the pre-stored image information with the pre-stored image information, and identifies the type of the fish to be cooked and the specific region of the fish.

The fishery identification unit 210 can identify what kind of fish is based on the appearance information of each fish including the color information of each meat, the fat content ratio, and the fat distribution type information stored in the storage unit 60.

For example, a piece of fish meat is extracted by an edge detection technique on a cooking target fish-eye image placed on the cooking plate 80. Based on the color information, the fat content ratio, and the fat distribution type information of the extracted meat slices, it is possible to grasp the kind of meat and which kind of meat it is.

That is, the fish-meat identification unit 210 can match the meat-type image and the meat-type image and the region according to the match by matching the fish-meat image and the sample information of the meat-based appearance information stored in the storage unit 60.

However, the method for identifying the meat type in the meat identification unit 210 is not limited thereto, and the method for identifying the meat type based on the captured image is interpreted to include all the methods.

In one embodiment, the meat identification unit 210 determines whether the beef meat is meat, pork meat, duck meat, or the like depending on the color of the meat to be heated, the fat content ratio, and the fat distribution form based on the information stored in the storage unit 60 It is possible to identify whether it is chicken.

In addition, for example, in the case of beef, it is identified whether the beef is sirloin, the meat is safe, or whether the beef is meat or pork, and whether meat is pork, pork belly, .

According to an aspect, the fish-meat identification unit 210 includes a comparison determination unit that compares the image information of the fish-eye appearance with the image of the fish-eye image to determine whether the material is homogeneous.

The comparing and judging unit compares the image of the image of the food to be cooked with the image of the fish to be cooked and the image information of the meat stored in the meat comparing unit with each other, It can be judged by the type and location of the fish.

The fish-meat identification unit 210 identifies the kind of the fish according to the result of the judgment on the material homogeneity based on the image comparison, and selects a specific region to be inferred from the identified fish-based fish.

The exothermic cooking time setting unit 220 receives information on the fish meat level from the user. The expected heat generation time corresponding to the input level of the fish meat according to the type and location of the fish meat identified in the fish body identification unit 210 is set.

The exothermic cooking time setting unit 220 calculates a predicted exothermic cooking time necessary for the user to reach the fish meat level set by the user in accordance with the type and location of the meat type identified by the meat type identification unit 210.

In this case, the expected heating cooking time may be a value detected in a table stored in the storage unit 60 correspondingly to the optimal heating time value derived experimentally.

However, the method of deriving the predicted exothermic cooking time is not limited to the one detected from the pre-stored table, but it is also possible to calculate the predicted exothermic cooking time by the heating time calculation formula which can be individually applied to each kind of meat.

The notification unit 30 outputs a cooking completion notification signal when the expected cooking time elapsed from the cooking start time point to be learned from the cooking time setting unit 220 elapses and the arrival of the cooking time arrives do.

At this time, the external notification signal may be output through a light emitting diode or a liquid crystal display device in a visible form, or may be output in the form of an alarm sound or a voice message. In one embodiment, the notification unit 30 includes a display unit 310 and a speaker 320.

The display unit 310 is interpreted to include a technical configuration capable of outputting the notification signal in a visible form. For example, as text messages or images on a liquid crystal display panel, or as light emitting diodes or lamps of various colors.

The display unit 310 may be mounted on the upper side of the heat source, or may be mounted on the side or the lower side of the heat plate. The mounting position of the display unit 310 is not limited, and can be mounted in any position that is easy to visually confirm.

The speaker 320 outputs the notification message in the form of a voice sound such as a notification sound or "heated to an optimized state ". In one embodiment, the location where the speaker 320 is mounted may be anywhere in the heating device for cooking meat.

The weight measuring unit 40 measures the weight of the food to be cooked placed on the cooking plate 80.

In one embodiment, the weight measuring unit 40 is mounted on the lower side of the cooking plate 80 to measure the weight of the food to be cooked by measuring the weight increase when the food to be cooked is placed on the cooking plate 80 It is implemented as a balance.

The thickness calculating unit 230 measures the width of the food to be cooked by measuring the length and breadth of the food to be cooked based on the image of the fish taken by the camera 10.

It is also possible to grasp the area of the food to be cooked by deriving the weight occupied by the food to be cooked put on the cooking plate 80 on the cooking plate 80 based on the image photographed by the camera 10. [

For example, by knowing the number of pixels occupied by the fish meat in the shot image, it can be grasped as a ratio of the area occupied by the fish to be cooked among the areas allocated to the entire cooking plate.

 The thickness calculating unit 230 calculates and estimates the thickness of the food to be cooked proportionally based on the size of the food to be cooked and the weight of the food to be cooked measured by the weight measuring unit 40.

관계식에 입각하여 가열 대상 어육류의 두께를 파악한다. 즉, 무게가 무거울수록, 조리 대상 어육류의 넓이가 좁을수록, 그 두께 값을 크게 인식한다.In one embodiment, the thickness calculating unit 230

Determine the thickness of the meat to be heated based on the relationship. That is, the larger the weight is, the larger the thickness value is recognized as the width of the food to be cooked becomes narrower.

The exothermic cooking time setting unit 220 derives the predicted exothermic cooking time by reflecting the thickness of the food to be cooked, which is grasped by the thickness calculating unit 230.

That is, by reflecting the thickness of meat pieces to be actually heated, the heating time can be derived more accurately and practicality can be improved.

For example, when the thickness is thick, the heating time is set to be long, and when the thickness is thin, such as marbled or plank bed, it is preferable to shorten the heating time.

Further, according to one aspect of the present invention, the exothermic cooking time setting unit 220 further derives the heating time by reflecting the temperature of the cooking plate 80 at the time of setting the expected exothermic cooking time.

For example, the exothermic cooking time setting unit 220 calculates the predicted exothermic cooking time based on the predicted exothermic cooking time = type of the meat type * thickness / cooking plate temperature.

That is, the predicted exothermic cooking time is proportional to the thickness of the food to be cooked and inversely proportional to the cooking plate temperature.

The storage unit 60 is implemented as a memory module. In one embodiment, the storage unit 60 stores information on the appearance of each meat for meat type identification, and estimated heating cooking time information according to the meat cooking level.

FIG. 3 is an exemplary view of a table in which predicted exothermic cooking time corresponding to each kind of fish is stored.

As shown in FIG. 3, the storage unit 60 stores a table in which different expected heating cooking time values are stored corresponding to the fish meat type, the fish meat cooking level, the thickness, and the cooking plate temperature, The controller 210 can detect a different expected heating cooking time value for each type of fish meat, fish meat level, thickness, and cooking plate temperature in the table. However, the present invention is not limited thereto.

The information input unit 50 reads information for updating the predicted exothermic cooking time according to the meat type information and the freshness level of the new fish meat from the external storage medium.

In one embodiment, the information input unit 50 is at least one of a USB port, an HDMI port, and an external memory reader.

However, the present invention is not limited to this, and information for updating the predicted exothermic cooking time information according to the freshness level of the new meat, that is, the appearance information of the added meat, And the technical arrangement for receiving the predicted heating cooking time information to be reached are all encompassed.

According to a further aspect, the exothermic cooking time setting unit 220 calculates 1/2 of the predicted exothermic cooking time, and further derives the first time of inverting the fish meat for the first time. The notification unit 30 further outputs a notification signal to the outside when the optimum time for the first flip of the meat has elapsed.

For example, you can display a text or voice message such as "Turn over the meat on the plate," or let it know that it is time to flip in various ways, such as a notification tone.

The update unit 240 updates the information stored in the storage unit 60 based on the information read by the information input unit 50.

New fishery information can be added, or freshness level information on the newly added fishes can be updated. It is also possible to update data changes due to future product development.

According to an aspect of the present invention, a heating device for cooking meat for meat according to the present invention further includes a keypad for inputting setting information of a fish meat level from a user.

In one embodiment, the keypad may be implemented to include a +, - button to set the level of the fish meat to be harvested, and a number of numeric buttons or colors may be displayed in a dimmer color, or at least one These buttons are implemented in a form in which the fish meat level can be set stepwise.

Alternatively, the user may set the level of fish meat harvesting in the form of a rotary lever. The present invention is not limited thereto but may be variously embraced by various modifications.

As an example, in case of setting 1 to 2 cm of beef roast beef to Medium rare in the degree of cooking, it is preferable that the cooking plate temperature is changed from 160 to 180 degrees to 3 to 5 minutes ([Fig. 3] to 3.2 minutes If the experiment is done, but considering the experimental environment, it can be regarded as approximately 4 minutes), the user can burn the fillet to the desired degree of cooking.

In another embodiment, the heating device for cooking meat of the beef can be cooked at a cooking temperature of 180 to 200 ° C for 2 to 4 minutes (about 3 minutes can be estimated ), You can burn your fillet to the degree you want.

4 is a flowchart illustrating a driving method of a heating apparatus for cooking meat according to an embodiment of the present invention.

First, the storage unit stores information on the appearance of each meat type for identifying the type of fish, and the estimated heating cooking time information according to the cooking level of each fish.

If an update request is received from the external storage medium for the external appearance information of each of the fishes stored in the storage unit and the predicted exothermic cooking time information according to the individual fishery level (S400), the information input unit displays the external appearance of the fish- Information, and predicted exothermic cooking time for reaching the fish meat level in each of the fishes through an external storage medium.

Then, the update unit updates the information stored in the storage unit based on the read information (S410).

Thereafter, the fish-meat identification unit acquires the fish-shots image from the camera (S420), compares the pre-stored fish-meat image information with the pre-stored fishery image information, and identifies the type of the fish to be cooked and the specific region of the fish.

The fishery identification section judges whether the material is homogeneous by comparing the image information of the fishery image with the image of the fishery image, identifies the kind of the fish according to the judgment result of homogeneity, and selects a specific region to be inferred from the identified fishery.

And information on the fish meat level (S440). At this time, the information about the fish meat level is inputted through the user interface such as the keypad with the meat setting value customized for each user.

Thereafter, the predicted heating cooking time is set according to the type of the identified fish meat, and the predicted heating cooking time is set according to the identified type of fish meat (S470).

According to a further aspect, the weigher measures the weight of the food to be cooked placed on the cooking plate (S450).

Then, the width of the object to be cooked is measured by measuring the length and breadth of the object to be cooked based on the image of the fish taken from the camera, and the thickness of the object is proportionally calculated based on the area and the weight. (S460).

관계식에 입각하여 가열 대상 어육류의 두께를 파악한다. 즉, 무게가 무거울수록, 육류 조각의 넓이가 좁을수록, 그 두께 값을 크게 인식할 수 있다. At this time,

Determine the thickness of the meat to be heated based on the relationship. That is, the heavier the weight, the narrower the meat piece size, the greater the thickness value.

The exothermic cooking time setting unit further reflects the thickness of the piece of the meat to be estimated and estimated in the thickness calculating unit in deriving and setting the predicted exothermic cooking time for satisfying the user's set cooking level.

Accordingly, it is possible to grasp the thickness of the meat as well as its thickness, and to deduce the expected heating cooking time more accurately.

Then, the notification unit outputs a cooking completion notification signal (S490) when a cooking time arrives at the expected heating cooking time from the cooking start time to acquire the fish to be cooked (S480).

At this time, the external notification signal may be output through a light emitting diode or a liquid crystal display device in a visible form, or may be output in the form of an alarm sound or a voice message.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or essential characteristics thereof. Therefore, the embodiments disclosed in the present invention are intended to illustrate rather than limit the scope of the present invention, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be construed according to the following claims, and all technical ideas within the scope of equivalents should be construed as falling within the scope of the present invention.

10: camera 20:
210: meat identification unit 220: heating cooking time setting unit
230: thickness calculating unit 240:
30: notification unit 310: display unit
320: Speaker 40: Weighing part
50: Information input unit 60:
70: heat source 80: cooking plate

Claims (14)

A fish-meat identification unit for acquiring a fish-eye image from a camera, comparing the pre-stored image information with the pre-stored image information, and identifying a type of the fish to be cooked and a specific region of the fish;
An exothermic cooking time setting unit configured to receive information on a fish meat harvesting level from a user and to set a predicted exothermic cooking time corresponding to the fish meat harvesting level according to the identified type of fish; And
And a notification unit for outputting a cooking completion notification signal when a time for reaching a cooking time corresponding to the predicted exothermic cooking time arrives from the start of cooking to acquire the food to be cooked.
The method according to claim 1,
A weighing part for measuring the weight of the food to be cooked placed on the cooking plate; And
Measuring the length and breadth of the food to be cooked based on the image of the fish meat obtained from the camera and calculating the thickness of the food to be cooked proportionally based on the breadth and weight; And an estimated thickness calculating unit
Wherein the heating cooking time setting unit further reflects the thickness of the food to be cooked calculated and estimated by the thickness calculating unit when the predicted heating cooking time is set.
3. The method of claim 2,
The thickness calculating unit may calculate,

Wherein the thickness of the heating target fish is determined based on the relational expression.
The method according to claim 1,
In the heating device for cooking fish meat,
A cooking plate on which the fish to be cooked is placed; And
And a heat source supply unit for heating the food to be cooked, which is irradiated with infrared rays on the upper side of the cooking plate and mounted on the cooking plate,
Wherein the camera is mounted on the upper side of the heat source supply unit.
5. The method of claim 4,
The heating cooking time setting unit may set,
Wherein the temperature of the cooking plate is further reflected when the expected heating cooking time is set.
6. The method of claim 5,
The heating cooking time setting unit may set,
Wherein the predicted exothermic cooking time is calculated on the basis of the predicted exothermic cooking time = the type of the meat type * the thickness / the cooking plate temperature.
The heating apparatus for cooking meat according to claim 1,
An information input unit for reading the external appearance information of each of the fishes for identifying the type of the fishes delivered from the server and the expected heating cooking time for reaching the fishy meat level by the fishes; And
And an update unit updating the pre-stored information based on the information read by the information input unit,
The fish-
And a comparison determining unit for determining whether the material is homogeneous by comparing images of the external appearance information of each of the fishes and the picked up image of the fishes,
Wherein the identification unit identifies the type of the fish meat according to the determination result of the homology, and selects a specific region to be inferred from the identified fish meat.
8. The method of claim 7,
Wherein the information input unit is at least one of a USB port, an HDMI port, and an external memory reader.
The method according to claim 1,
The heating cooking time setting unit may set,
Calculating a half of the predicted exothermic cooking time, deriving the first time of inverting the fish meat for the first time,
Wherein the notification unit outputs a notification signal when an optimum time for inverting the fish meat for the first time elapses.
The method according to claim 1,
Wherein,
A display unit for displaying the notification signal as a lamp, a character or an image,
And a speaker for outputting the notification signal as an alarm sound or a voice message.
A fish-meat identification unit for acquiring a fish-eye image from the camera, comparing the pre-stored fish-meat image information with the pre-stored fish-meat image information to identify a type of the fish to be cooked and a specific region of the fish, An exothermic cooking time setting unit for setting a predicted exothermic cooking time corresponding to the fish meal level according to the identified type of fish; and a cooking time setting unit for adjusting the predicted exothermic cooking time from a cooking start time And a notification unit configured to output a cooking completion notification signal when the cooking device is turned on,
Identifying the type of the fish to be cooked and the specific region of the fish meat by comparing the fish meat identification information with the pre-stored fish meat image information to obtain a fish meat image;
Setting a predicted exothermic cooking time corresponding to the fishmeal cooking level according to the identified type of fish meat by receiving information about the fish meat cooking level from the user; And
And a step of outputting a cooking completion notification signal when the cooking time reaches a time point at which the notification unit matches the expected heating cooking time from the cooking start time for learning the food to be cooked A method of driving a device.
12. The method of claim 11,
Measuring the weight of the food to be cooked placed on the cooking plate by the weight measuring unit; And
The thickness calculating unit measures the length and breadth of the food to be cooked on the basis of the image of the fish taken from the camera and measures the thickness of the food to be cooked on the basis of the breadth and weight, And estimating and estimating the number of times that the user
Wherein the heating cooking time setting unit further reflects the thickness of the food to be cooked calculated and estimated by the thickness calculating unit when the predicted heating cooking time is set.
12. The method of claim 11,
The thickness calculating unit may calculate,

Wherein the thickness of the object-of-heating-type fish is determined based on the relational expression.
12. The method of claim 11,
Reading external appearance information of each of the fishes for identifying the type of the fish delivered from the information inputting unit and an expected heating cooking time for reaching the fishery cooking level for each fishery through an external storage medium; And
And updating the pre-stored information based on the read information by the update unit,
The fish-
The image comparison between the external appearance information of each of the above-described fishes and the above-mentioned image of the above-mentioned fish is performed to determine whether the material is homogeneous, and the type of the fish is identified according to the determination result of the homology, Wherein the heating device is a heating device for heating a food for cooking fish.

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