WO2017004999A1

WO2017004999A1 - Cooking system, terminal, server and cooking method

Info

Publication number: WO2017004999A1
Application number: PCT/CN2016/075744
Authority: WO
Inventors: 胡坤; 刘妍
Original assignee: 北京奈思膳品科技有限公司
Priority date: 2015-07-07
Filing date: 2016-03-07
Publication date: 2017-01-12
Also published as: CN106326794A

Abstract

A cooking system, a terminal, a server and a cooking method. The cooking system comprises: a first food material identification information acquisition unit (100) configured to acquire identification information of a particular food material; a cooking information acquisition unit (110) configured to acquire particular cooking information corresponding to the identification information of the particular food material; and a cooking unit (120) configured to cook the particular food material on the basis of the particular cooking information. With this system, palatable foods that satisfy the demands of users can be cooked for the users in a smart way depending on the characteristics of different food materials and the cooking requirements of different users.

Description

Cooking system, terminal, server and cooking method

The present application claims priority to Chinese Patent Application No. 201510395063.6, entitled "Cooking System, Terminal, Server, and Cooking Method", filed on July 7, 2015, the entire contents of In the application.

Technical field

The present application relates to smart kitchen technology, and more particularly to a cooking system, a terminal, a server, and a cooking method.

Background technique

In the current culinary field, cooking effects often depend on the individual's mastery of ingredients, cooking options, and cooking experience. For those who have relatively low hands-on ability, if you want to make a favorite food at home, although you can search for various food practices through the Internet, but because of the poor practical operation, even if you follow the online steps, It is still difficult to grasp the heat and time required to cook a variety of different types of food. Taking boiled eggs as an example, different people have different requirements on the cooked and cooked eggs. Some people like to eat eggs that can flow out of liquid egg yolk. Some people like to eat whole egg yolks, which are condensed into pieces. There are subtle differences in the heat and time required for raw eggs. Most people have difficulty grasping the corresponding heat and time required to cook eggs of different maturity levels, making it difficult to cook eggs that meet specific tastes.

Summary of the invention

One of the purposes of the present application is to intelligently cook a food that meets the needs of the user for the user through the solution of the present application.

According to an embodiment of the present application, a cooking system is provided, comprising:

a first food material identification information acquiring unit configured to acquire identification information of a specific food material;

a cooking information acquiring unit configured to acquire specific cooking information corresponding to the identification information of the specific food material;

A cooking unit configured to cook the particular food item based on the particular cooking information.

According to another embodiment of the present application, a cooking system is provided, comprising:

a first video capture unit configured to capture a video or image of a particular food item;

a first food material identifying unit configured to recognize a particular food material from the captured video or image;

a cooking information acquisition unit configured to acquire specific cooking information corresponding to the specific food item;

According to another embodiment of the present application, a terminal for communicating with a cooking system is provided, comprising:

a second food material identification information acquiring unit configured to acquire identification information of the specific food material;

The second transceiving unit is configured to send a request to the server to acquire specific cooking information corresponding to the identification information of the specific food material, and receive specific cooking information for the specific food material from the server.

a second video capture unit configured to capture a video or image of a particular food item;

a second food material identifying unit configured to recognize a particular food material from the captured video or image;

The third transceiving unit is configured to transmit a request for acquiring specific cooking information corresponding to the identification information of the specific food material to the server, and receive specific cooking information for the specific food material from the server.

In accordance with another embodiment of the present application, a server in communication with a cooking system is provided, comprising:

a communication unit configured to receive a request for obtaining specific cooking information corresponding to the specific food item based on the identification information of the specific food material sent by the cooking system;

a cooking information obtaining unit configured to acquire specific cooking information corresponding to the identification information based on the identification information in the request;

Wherein the communication unit is further configured to transmit the specific cooking information to the cooking system.

According to another embodiment of the present application, there is also provided a cooking method comprising:

Obtain identification information of specific ingredients;

Obtaining specific cooking information corresponding to the identification information of the specific food material;

Cooking the particular food item based on the particular cooking information.

Collect videos or images of specific ingredients;

Responding to identifying a particular food item from the captured video or image;

Obtaining specific cooking information corresponding to the specific food item;

Cooking the particular food item based on the particular cooking information.

Compared with the prior art, the present application has the following advantages: the cooking technique provided by the present application may be based on the properties of the specific foodstuff to be cooked (such as including the kind, quantity, weight, etc. of the foodstuff), the cooking scheme corresponding to the foodstuff. (such as including the time of cooking, the temperature of cooking, etc.) or/and the user's requirements for the cooking effect of the foodstuff (eg, requiring cooking), intelligently cooking a particular food item based on a particular time, temperature, etc., thereby Meet the food needs of all types of users.

DRAWINGS

Other features, objects, and advantages of the present application will become more apparent from the detailed description of the accompanying drawings.

Figure 1 shows a schematic block diagram of a cooking system in accordance with one embodiment of the present application;

2 shows a schematic block diagram of a cooking system in accordance with another embodiment of the present application;

3 shows a schematic block diagram of a terminal in communication with a cooking system in accordance with one embodiment of the present application;

4 shows a schematic block diagram of a terminal in communication with a cooking system in accordance with another embodiment of the present application;

Figure 5 shows a schematic block diagram of a server in communication with a cooking system in accordance with one embodiment of the present application;

Figure 6 shows a flow chart of a cooking method in accordance with one embodiment of the present application;

Figure 7 shows a flow chart of a cooking method in accordance with another embodiment of the present application;

The same or similar reference numerals in the drawings denote the same or similar components.

detailed description

The present application is further described in detail below with reference to the accompanying drawings.

Please refer to FIG. 1. FIG. 1 shows a schematic block diagram of a cooking system according to an embodiment of the present application.

The cooking system of the present application precisely controls the heating temperature, the heating time, and the like, thereby cooking a food that meets the tastes of different users.

The cooking system of the present application may include various types of cooking devices, including, for example, low temperature cooking machines, microwave ovens, and the like. Preferably, the cooking system of the present application is a low temperature cooking machine, which is typically placed in a cooking vessel (such as a milk pan) under operating conditions, by passing a temperature of a liquid (eg, water) within the cooking vessel. It is precisely controlled with heating time, etc., to heat the food sealed in the package and placed in the liquid.

As shown in FIG. 1, the cooking system of the present application includes:

The first food material identification information acquiring unit 100 is configured to acquire identification information of the specific food material.

The representation form of the identification information of the specific food material includes, for example, a two-dimensional code on a food packaging, a barcode or other type of code or label, or an electronic chip on the food packaging, such as NFC (Near Field Communication). A radio frequency card such as a chip or other readable medium.

The first food material identification information acquiring unit 100 can directly read the identification information of the specific food material through the information reading device built in itself, for example, directly reading the electronic material of the specific food material through the non-contact card reader built in the cooking system. Chip information, or/and barcodes, QR codes or various types of tag information for obtaining specific food materials through scanners built into the cooking system, or by receiving third party terminals (such as mobile phones, tablets) from communication with the cooking system Identification information of a specific food material read and transmitted by a computer, etc., wherein the third-party terminal can also directly read electronic chip information of a specific food material by a built-in contactless card reader, or/and a built-in scan The scanner scans for a bar code, a two-dimensional code or various types of tag information for a particular food item and sends the read information to the cooking system.

The cooking information acquisition unit 110 is configured to acquire specific cooking information corresponding to the identification information of the specific food material.

Wherein the specific cooking information includes at least one of the following:

The property of the specific foodstuff to be cooked, including at least one of a type of the foodstuff (eg, an egg, a steak, etc.), a quantity, a weight, a date of manufacture, and a shelf life;

Cooking temperature (eg 130 °F or 54.4 °C), cooking time (eg 3 minutes, or 2.5 minutes to 3 minutes, etc.).

In this embodiment, the specific cooking information corresponding to the identification information of different specific food materials is different. For example, for eggs and steaks, there is usually a significant difference in cooking time and cooking temperature corresponding to the two ingredients.

Optionally, the specific cooking information is different according to different cooking devices, for example, for a low temperature cooking machine, during the cooking based on the low temperature cooking machine, the specific cooking information may further include: required for cooking a specific food material The liquid capacity; as in the case of a smart microwave oven, the cooking information based on the smart microwave oven necessarily does not include the liquid capacity required to cook the particular food item. Thus, for the low-temperature cooking machine, the present embodiment can more accurately calculate the cooking by further precisely controlling the liquid capacity in the low-temperature cooking machine, according to the liquid capacity, the desired target temperature for cooking the specific food material, and the like. The time required for a particular ingredient.

Optionally, the specific cooking information may further include: cooking the degree of ripeness of the specific food material according to different requirements of different users cooking the food material. The degree of ripening is, for example, divided into one-time ripening, second-ripening ripening, six-fold ripening, full ripening, and the like.

Optionally, the cooking system may further include: a first transceiver unit (not shown) configured to receive specific cooking information corresponding to the identification information of the specific food material from the server. The first transceiver unit may perform information transmission and reception by using at least one wireless communication method including, but not limited to, wifi, Bluetooth, and 3g.

The cooking information obtaining unit 110 may locally search for specific cooking information corresponding to the identification information based on the identification information, or may correspond to the identification information for the specific food material received by the first transceiver unit from the server. Specific cooking information. For the former, the cooking information obtaining unit 110 may search for specific cooking information corresponding to the identification information from a local storage device built in the cooking system, such that, in the case where the cooking system is not connected to the network, It is easy to intelligently cook based on the cooking information built into the cooking system. In order to facilitate most diners, the cooking system's local storage device typically stores cooking information that is smaller than the server, but includes most common ingredients, such as cooking including dozens of ingredients such as eggs and steak. information. For the latter, the cooking information obtaining unit 110 may also receive specific cooking information corresponding to the identification information of the specific food material from the server based on the first transceiving unit, wherein the situation is generally adapted to the cooking system. In the case of a networked server, the server here includes, but is not limited to, a single network server, a server group composed of a plurality of network servers, or a cloud server composed of a large number of computers or network servers based on Cloud Computing.

The cooking unit 120 is configured to cook the particular food item based on the particular cooking information.

For example, in the case where the specific cooking information is obtained including: temperature - 140 °F, time - 3 minutes, the particular food material is cooked based on the specific cooking information.

Optionally, in this embodiment, the first transceiver unit is configured to receive feedback from the terminal in communication with the cooking system for the specific cooking information;

The cooking unit 120 is configured to cook the particular food item based on the specific cooking information and the feedback.

For example, the feedback includes a selection of the degree of ripeness of cooking a particular food item.

In a certain case, for a particular food item, the specific cooking information obtained includes a plurality of contents, for example, taking a specific food item "egg" as an example, the specific cooking information obtained is as follows

Table 1:

Table 1

For Table 1 above, for example, the user's feedback for the particular cooking information shown in Table 1 includes: cooking skill level - slightly cooked, then the cooking unit 120 is configured to "cooking maturity based on the feedback - - micro-cooked" and other information in the specific cooking information corresponding to the feedback "cooking temperature - 140 °F, cooking time", cooking the particular food item.

Of course, the feedback may also include selection of cooking time, selection of cooking temperature, and the like, which are not limited herein.

According to another embodiment of the present invention, there is also provided a cooking system. Referring to FIG. 2, according to FIG. 2, the cooking system comprises:

The first video collection unit 200 is configured to collect a video or image of a specific food item;

The video capture unit may be embodied as a camera on the cooking system, or may be other camera or video recordable devices. The format of the video or image may include various formats, which are not limited.

a first food material identifying unit 210 configured to recognize a specific food material from the captured video or image;

In particular, the information for a particular item of food may be pre-acquired and entered into the cooking system. For example, a video or image of a color, a space, a shape, and the like of a plurality of food materials is collected in advance, and the terminal analyzes the video or image to analyze colors and occupations corresponding to different specific food materials. Space, shape, and storage in the cooking system. Further, when the cooking system recognizes the food to be identified, the color or the occupied space, the shape, and the like of the food included in the video or image may be analyzed by the video or image of the food to determine the food. Specific ingredients.

Optionally, the cooking system pre-establishes a property model for various food materials, including the color of the foodstuff, the space occupied, the shape, and the like as described above. In the attribute model, each specific item corresponds to a specific attribute. The first food material identifying unit 210 searches for a match with each attribute model from the video collected by the first video collecting unit 200 to identify the specific food material from the collected video. For example, if a match is found from a video that matches the same attribute model (eg, specific ingredients - eggplant, color - purple, shape - strip), the terminal identifies the item in the video as "eggplant" ".

Of course, the self-learning method can also be adopted for identifying the food material or the specific food material. The self-learning method is not limited herein. In the self-learning manner, the attribute of the specific food material may not be stored in the cooking system in advance.

The cooking information obtaining unit 220 is configured to acquire specific cooking information corresponding to the specific food material;

Here, the different ingredients typically correspond to different cooking information, which may be stored in the cooking system or may be stored at the server end in communication with the cooking system.

The cooking unit 230 is configured to cook the particular food item based on the specific cooking information.

Optionally, the cooking system establishes an attribute model for various food materials in advance, and the first food material identification unit 210 searches for a match with each attribute model from the video collected by the first video collection unit to collect from the collected The particular ingredient is identified in the video.

In accordance with another embodiment of the present invention, a terminal in communication with a cooking system is also provided, with reference to FIG.

The terminal includes, but is not limited to, a smart electronic device such as a personal computer, a tablet computer, a smart phone, or the like that performs a predetermined processing procedure such as logic calculation by running a predetermined program or instruction. The terminal may also refer to a client, such as an application (app), applied to an electronic device such as a personal computer, a tablet computer, or a smart phone.

According to FIG. 3, the terminal includes:

The second food material identification information acquiring unit 300 is configured to acquire the identification information of the specific food material;

The second transceiving unit 310 is configured to transmit a request for acquiring specific cooking information corresponding to the identification information of the specific food material to the server, and receive specific cooking information for the specific food material from the server.

Wherein, the specific cooking information may include at least one of the following:

- the property of the specific foodstuff to be cooked, including at least one of a species, a quantity, a weight, a date of manufacture, and a shelf life of the foodstuff;

- cooking temperature, cooking time;

- The degree of ripeness of cooking specific ingredients.

Optionally, the second food material identification information acquiring unit 300 is configured to:

Reading electronic chip information of a specific food material directly by a non-contact card reader built in the terminal; or/and

The barcode information or the two-dimensional code information of the specific food material is obtained by scanning the scanner built in the terminal.

Optionally, the terminal further includes:

a feedback acquisition unit 320 (not shown) configured to obtain feedback for the particular cooking information;

The second transceiver unit 310 is further configured to send the feedback to a cooking system in communication with the terminal.

Optionally, the second transceiving unit 310 is further configured to send the feedback directly to a cooking system in communication with the terminal or to the cooking system via the server.

According to another embodiment of the present invention, there is also provided a terminal for communicating with a cooking system. Referring to FIG. 4, according to FIG. 4, the terminal includes:

a second video capture unit 400 configured to collect a video or image of a particular food item;

a second food material identifying unit 410 configured to recognize a specific food material from the captured video or image;

Specifically, the information of the specific food material may be pre-acquired and input to the terminal. For example, a video or image of a color, a space, a shape, and the like of a plurality of food materials is collected in advance, and the terminal analyzes the video or image to analyze colors and occupations corresponding to different specific food materials. Space, shape, and storage in the terminal. Further, when the terminal identifies the food to be identified, the color or the occupied space, the shape, and the like of the food included in the video or image may be analyzed by the video or image of the food to determine what the food is. Specific ingredients.

Optionally, the terminal establishes an attribute model for various food materials in advance, and the attributes include the color of the food material, the occupied space, the shape, and the like as described above. In the attribute model, each specific item corresponds to a specific attribute. The second food material identifying unit 410 searches for a match with each attribute model from the video collected by the second video collecting unit to identify the specific food material from the collected video. For example, if a match is found from a video that matches the same attribute model (eg, specific ingredients - eggplant, color - purple, shape - strip), the terminal identifies the item in the video as "eggplant" ".

Of course, the self-learning method may be adopted to identify the food or the specific food. The self-learning method is not limited herein. In the self-learning mode, the attribute of the specific food material may not be stored in the terminal in advance.

The third transceiver unit 420 is configured to send a request to the server to acquire specific cooking information corresponding to the identification information of the specific food material, and receive specific cooking information for the specific food material from the server.

According to another embodiment of the present invention, there is also provided a server in communication with a cooking system. Referring to FIG. 5, according to FIG. 5, the server includes:

The communication unit 500 is configured to receive a request for obtaining specific cooking information corresponding to the specific food material based on the identification information of the specific food material sent by the cooking system;

The cooking information obtaining unit 510 is configured to acquire specific cooking information corresponding to the identification information based on the identification information in the request;

Wherein the communication unit 500 is further configured to transmit the specific cooking information to the cooking system.

Optionally, the communication unit 500 is further configured to receive feedback from the terminal in communication with the server for the particular cooking information and to send the feedback to the cooking system.

According to another embodiment of the present invention, a cooking method is also provided, please refer to FIG. 6.

The cooking method can be applied to various types of intelligent cooking devices, such as intelligent low temperature cooking machines.

Before discussing the exemplary embodiments in more detail, it should be noted that some exemplary embodiments are described as a process or method depicted as a flowchart. Although the flowcharts describe various operations as a sequential process, many of the operations can be implemented in parallel, concurrently or concurrently. In addition, the order of operations can be rearranged. The process may be terminated when its operation is completed, but may also have additional steps not included in the figures. The processing may correspond to methods, functions, procedures, subroutines, subroutines, and the like.

The methods discussed below, some of which are illustrated by flowcharts, can be implemented in hardware, software, firmware, middleware, microcode, hardware description languages, or any combination thereof. When implemented in software, firmware, middleware or microcode, the program code or code segments to carry out the necessary tasks can be stored in a machine or computer readable medium, such as a storage medium. The processor(s) can perform the necessary tasks.

According to Figure 6, the cooking method comprises:

S600, obtaining identification information of a specific food material;

S610: acquiring specific cooking information corresponding to the identification information of the specific food material; wherein the specific cooking information may include at least one of the following: an attribute of the specific food material to be cooked, including a type and quantity of the food material At least one of a weight, a date of manufacture, a shelf life; a cooking temperature, a cooking time; a liquid capacity required to cook the particular food item; and a degree of ripeness cooking the particular food item.

S620, cooking the specific food material based on the specific cooking information.

The step S600 of obtaining the identification information of the specific food material may include:

- directly reading the identification information of the specific food material through the information reading device built in the cooking system, or

Receiving identification information of a particular food item read and transmitted from a terminal in communication with the cooking system.

The identification information of the specific food material directly read by the information reading device built in the cooking system includes at least one of the following:

- directly reading electronic chip information of a specific food material through a non-contact card reader built in the cooking system;

- Scan barcode information or QR code information of a specific food product through a scanner built into the cooking system.

The step S610 of acquiring specific cooking information corresponding to the identification information of the specific food material may include:

- searching for specific cooking information corresponding to the identification information from the local based on the identification information.

Receiving specific cooking information corresponding to the identification information for the particular food item from the server.

Optionally, the cooking method further includes:

-S611 (not shown) receiving feedback from the terminal in communication with the cooking system for the particular cooking information;

The step S620 of cooking the specific food material based on the specific cooking information may include:

- cooking the particular food item based on the particular cooking information and the feedback.

According to another embodiment of the present invention, there is also provided a cooking method applicable to various types of intelligent cooking devices, such as smart low temperature cooking machines and the like.

Referring to FIG. 7, according to FIG. 7, the cooking method includes:

S700, collecting a video or image of a specific food item;

S710, in response to identifying a particular food item from the captured video or image;

S720: Obtain specific cooking information corresponding to the specific food item;

S730, cooking the specific food material based on the specific cooking information.

The step S710 of responding to identifying a specific food material from the captured video or image may include:

- Searching for a match with each attribute model from the video captured by the first video capture unit based on an attribute model previously established for the various food ingredients to identify the particular food item from the captured video.

It will be understood that, although the terms "first," "second," etc. are used above to describe the various elements, these elements should not be limited by these terms. These terms are used only to distinguish one unit from another. For example, a first unit could be termed a second unit, and similarly a second unit could be termed a first unit, without departing from the scope of the exemplary embodiments. The term "and/or" used herein includes any and all combinations of one or more of the associated listed items.

The specific structural and functional details disclosed herein are merely representative and are for purposes of describing exemplary embodiments of the present application. The present application, however, may be embodied in many alternative forms and should not be construed as being limited to the embodiments set forth herein.

Those skilled in the art will recognize that the application can be implemented as a system, method, or computer program product. Therefore, the present disclosure may be embodied in the following forms, that is, it may be complete hardware, full software, or a combination of hardware and software.

The flowchart 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 application. In this regard, each block of the flowchart or block diagram can represent a module, a program segment, or a portion of code that includes one or more of the Executable instructions. It should also be noted that in some alternative implementations, the functions noted in the blocks may also occur in a different order than that illustrated in the drawings. For example, two consecutive blocks may be executed substantially in parallel, and they may sometimes be executed in the reverse order, depending upon the functionality involved. It is also noted that each block of the block diagrams and/or flowcharts, and combinations of blocks in the block diagrams and/or flowcharts, can be implemented in a dedicated hardware-based system that performs the specified function or operation. Or it can be implemented by a combination of dedicated hardware and computer instructions.

It is obvious to those skilled in the art that the present application is not limited to the details of the above-described exemplary embodiments, and the present invention can be implemented in other specific forms without departing from the spirit or essential characteristics of the present application. Therefore, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the invention is defined by the appended claims instead All changes in the meaning and scope of equivalent elements are included in this application. Any reference signs in the claims should not be construed as limiting the claim.

Claims

A cooking system comprising:

a first food material identification information acquiring unit configured to acquire identification information of a specific food material;

a cooking information acquiring unit configured to acquire specific cooking information corresponding to the identification information of the specific food material;

A cooking unit configured to cook the particular food item based on the particular cooking information.
A cooking system according to claim 1 wherein

The cooking information acquiring unit is configured to locally search for specific cooking information corresponding to the identification information based on the identification information.
The cooking system of claim 1 further comprising:

The first transceiving unit is configured to receive specific cooking information corresponding to the identification information of the specific food material from the server.
The cooking system according to claim 1, wherein said first food material identification information acquisition unit is configured to:

Directly reading the identification information of a particular food item through an information reading device built into the cooking system, or

Identification information of a particular food item read and transmitted from a terminal in communication with the cooking system is received.
The cooking system according to claim 4, wherein the identification information of the specific food material directly read by the information reading device built in the cooking system comprises at least one of the following:

Reading electronic chip information of a specific food material directly through a non-contact card reader built in the cooking system;

The barcode information or QR code information of a specific food material is obtained by scanning the scanner built in the cooking system.
A cooking system according to claim 1 wherein said specific cooking information comprises at least one of the following:

The property of the specific foodstuff to be cooked, including at least one of a species, a quantity, a weight, a date of manufacture, and a shelf life of the foodstuff;

Cooking temperature, cooking time.
A cooking system according to claim 1 wherein

The cooking system is a low temperature cooking machine that cooks a particular food item built into the liquid by heating the liquid in the cooking appliance.
A cooking system according to claim 7 wherein

The specific cooking information includes a liquid capacity required to cook the particular food item.
A cooking system according to claim 1 wherein

The specific cooking information includes a degree of ripeness cooking the particular food item.
A cooking system according to claim 3, wherein

The first transceiving unit is further configured to receive feedback from the terminal in communication with the cooking system for the particular cooking information;

The cooking unit is configured to cook the particular food item based on the particular cooking information and the feedback.
A cooking system comprising:

a first video capture unit configured to capture a video or image of a particular food item;

a first food material identifying unit configured to recognize a particular food material from the captured video or image;

a cooking information acquisition unit configured to acquire specific cooking information corresponding to the specific food item;

A cooking unit configured to cook the particular food item based on the particular cooking information.
A cooking system according to claim 11 wherein

The cooking system establishes an attribute model for various ingredients in advance.

The first food material identification unit searches for a match with each attribute model from the video collected by the first video collection unit to identify the specific food material from the collected video.
A terminal in communication with a cooking system, comprising:

a second food material identification information acquiring unit configured to acquire identification information of the specific food material;

The second transceiving unit is configured to send a request to the server to acquire specific cooking information corresponding to the identification information of the specific food material, and receive specific cooking information for the specific food material from the server.
The terminal of claim 13, further comprising:

a feedback acquisition unit configured to obtain feedback for the specific cooking information;

Wherein the second transceiver unit is further configured to send the feedback to a cooking system in communication with the terminal.
The terminal of claim 14, wherein

The second transceiving unit is further configured to send the feedback directly to a cooking system in communication with the terminal or to the cooking system via the server.
The terminal according to claim 13, wherein the second food material identification information acquisition unit is configured to:

Reading electronic chip information of a specific food material directly by a non-contact card reader built in the terminal; or/and

The barcode information or the two-dimensional code information of the specific food material is obtained by scanning the scanner built in the terminal.
A terminal in communication with a cooking system, comprising:

a second video capture unit configured to capture a video or image of a particular food item;

a second food material identifying unit configured to recognize a particular food material from the captured video or image;

The third transceiving unit is configured to transmit a request for acquiring specific cooking information corresponding to the identification information of the specific food material to the server, and receive specific cooking information for the specific food material from the server.
The terminal of claim 17, wherein

The terminal establishes an attribute model for various food materials in advance.

The second food material identification unit searches for a match with each attribute model from the video collected by the second video collection unit to identify the specific food material from the collected video.
A server that communicates with a cooking system, including:

a communication unit configured to receive a request for obtaining specific cooking information corresponding to the specific food item based on the identification information of the specific food material sent by the cooking system;

a cooking information obtaining unit configured to acquire specific cooking information corresponding to the identification information based on the identification information in the request;

Wherein the communication unit is further configured to transmit the specific cooking information to the cooking system.
The server according to claim 19, wherein

The communication unit is further configured to receive feedback from the terminal in communication with the server for the particular cooking information and to send the feedback to the cooking system.
A cooking method comprising:

Obtain identification information of specific ingredients;

Obtaining specific cooking information corresponding to the identification information of the specific food material;

Cooking the particular food item based on the particular cooking information.
The cooking method according to claim 21, wherein said step of acquiring specific cooking information corresponding to the identification information of said specific food material comprises:

Specific cooking information corresponding to the identification information is locally searched based on the identification information.
The cooking method according to claim 21, wherein said step of acquiring specific cooking information corresponding to the identification information of said specific food material comprises:

Receiving specific cooking information corresponding to the identification information of the specific food material from the server.
The cooking method according to claim 21, wherein said step of obtaining identification information of a specific food material comprises:

Directly reading the identification information of a particular food item through an information reading device built into the cooking system, or

Identification information of a particular food item read and transmitted from a terminal in communication with the cooking system is received.
The cooking method according to claim 24, wherein said directly reading the identification information of the specific food material by the information reading means built in the cooking system comprises at least one of the following:

Reading electronic chip information of a specific food material directly through a non-contact card reader built in the cooking system;

The barcode information or QR code information of a specific food material is obtained by scanning the scanner built in the cooking system.
The cooking method according to claim 21, wherein said specific cooking information includes at least one of the following:

The property of the specific foodstuff to be cooked, including at least one of a species, a quantity, a weight, a date of manufacture, and a shelf life of the foodstuff;

Cooking temperature, cooking time;

The amount of liquid required to cook the particular food item;

The degree of ripeness of the particular ingredient is cooked.
The cooking method according to claim 21, further comprising:

Receiving feedback from the terminal in communication with the cooking system for the particular cooking information;

The step of cooking the specific food material based on the specific cooking information includes:

The particular item of material is cooked based on the particular cooking information and the feedback.
A cooking method comprising:

Collect videos or images of specific ingredients;

Responding to identifying a particular food item from the captured video or image;

Obtaining specific cooking information corresponding to the specific food item;

Cooking the particular food item based on the particular cooking information.
The cooking method according to claim 28, wherein said step of recognizing a specific food material from the captured video or image comprises:

Based on an attribute model established in advance for various food materials, a match with each attribute model is searched from the video collected by the first video collection unit to identify the specific food material from the collected video.