WO2020177388A1 - 一种烹饪方法、装置、设备和计算机存储介质 - Google Patents

一种烹饪方法、装置、设备和计算机存储介质 Download PDF

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Publication number
WO2020177388A1
WO2020177388A1 PCT/CN2019/118847 CN2019118847W WO2020177388A1 WO 2020177388 A1 WO2020177388 A1 WO 2020177388A1 CN 2019118847 W CN2019118847 W CN 2019118847W WO 2020177388 A1 WO2020177388 A1 WO 2020177388A1
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WIPO (PCT)
Prior art keywords
cooking
weight
food material
historical
record
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PCT/CN2019/118847
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English (en)
French (fr)
Inventor
吴宗林
麻百忠
李信合
刘金明
何毅东
胡小玉
Original Assignee
佛山市顺德区美的电热电器制造有限公司
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Publication of WO2020177388A1 publication Critical patent/WO2020177388A1/zh

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    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J36/00—Parts, details or accessories of cooking-vessels
    • A—HUMAN NECESSITIES
    • A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
    • A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
    • A47J27/00—Cooking-vessels
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

Definitions

  • This application relates to the technical field of home appliances, and in particular to but not limited to a cooking method, device, equipment, and computer storage medium.
  • the embodiments of the present application provide a cooking method, device, equipment, and computer storage medium.
  • an embodiment of the present application provides a cooking method, the method including:
  • the historical cooking record is determined according to the identifier of the first ingredient, wherein the historical cooking record is used to characterize cooking of the first ingredient and the second ingredient associated with the first ingredient In the case of food materials, the weight relationship between the first food material and the second food material;
  • the first food material and the second food material are cooked.
  • an embodiment of the present application provides a cooking device, the device comprising: a first obtaining unit, a first determining unit, a second determining unit, a second obtaining unit, and a first cooking unit, wherein:
  • the first obtaining unit is configured to obtain the identifier of the first food material and the first actual weight of the first food material
  • the first determining unit is configured to, when a first cooking instruction is received, determine a historical cooking record according to the identification of the first ingredient, wherein the historical cooking record is used to characterize cooking of the first ingredient and When the first food is associated with the second food, the weight relationship between the first food and the second food;
  • the second determining unit is configured to determine and output the first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material;
  • the second obtaining unit is configured to obtain the second actual weight of the second food material placed by the user
  • the first cooking unit is configured to cook the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet a preset condition.
  • an embodiment of the present application provides a cooking device, the device including a memory, a communication bus, and a processor, wherein:
  • the memory is configured to store historical cooking records and default records
  • the communication bus is configured to realize connection and communication between the processor and the memory
  • the processor is configured to execute the cooking program stored in the memory, so as to realize the steps of the above-mentioned cooking method when the cooking process is executed by the processor.
  • an embodiment of the present application provides a computer storage medium that stores a cooking program, and when the cooking process is executed by a processor, the steps of the above-mentioned cooking method are implemented.
  • the embodiments of the present application provide a cooking method, device, equipment, and computer storage medium.
  • the method includes: acquiring an identifier of a first food material and a first actual weight of the first food material; when a first cooking instruction is received, according to the The identification of the first ingredient determines the historical cooking record, wherein the historical cooking record is used to characterize the cooking of the first ingredient and the second ingredient associated with the first ingredient, the first ingredient and the first ingredient The weight relationship between the two ingredients; and then according to the historical cooking records and the first actual weight of the first ingredient, determine and output the first reference weight of the second ingredient; then, obtain the user's placement of the second ingredient The second actual weight; finally, when the reference weight of the first food material and the actual weight of the second food material meet a preset condition, the first food material and the second food material are cooked.
  • the user's historical cooking data can be used to know the user's cooking habits and the user's preference for a certain ingredient, so that for different cooking ingredients, a cooking method that meets the user's personal preference can be obtained, and the user's taste requirements for different ingredients can be obtained.
  • FIG. 1 is a schematic diagram of the composition structure of a cooking system according to an embodiment of the application
  • FIG. 2 is a schematic diagram of an implementation flow of a cooking method provided by an embodiment of the application
  • FIG. 3 is a schematic diagram of another implementation flow of the cooking method provided by an embodiment of the application.
  • FIG. 4 is a schematic diagram of another implementation process of the cooking method provided by an embodiment of the application.
  • FIG. 5 is a schematic diagram of another implementation process of the cooking method provided by an embodiment of the application.
  • FIG. 6 is a schematic diagram of another implementation process of the cooking method provided by an embodiment of the application.
  • FIG. 7 is a schematic diagram of the implementation process of the cooking method when the cooking device is initially used according to the embodiment of the application;
  • FIG. 8 is a schematic diagram of the implementation process of the cooking method of the cooking device in non-initial use according to the embodiment of the application;
  • FIG. 9 is a schematic diagram of the composition structure of the cooking device implemented in this application.
  • FIG. 10 is a schematic diagram of the composition structure of a cooking device according to an embodiment of the application.
  • FIG. 1 is a schematic diagram of the composition structure of a cooking system according to an embodiment of the application.
  • the above-mentioned cooking system includes a cooking device 101, a terminal 102 and a server 103.
  • a communication connection is established between the cooking device 101 and the terminal 102, and a communication connection is established between the terminal 102 and the server 103.
  • a cooking application software (APP, Application) is installed on the terminal 102.
  • the background service of the APP is the server 103, and the terminal 102 and the server 103 send and receive data through the APP.
  • the cooking device 101 can obtain the weight of the placed food material, and send the weight of the food material to the terminal 102.
  • the terminal 102 After obtaining the weight, the terminal 102 sends an instruction to the server 103 and obtains the instructional weight of another food material for the instruction.
  • the user's instructions can be divided into two types. One instruction is to obtain the reference weight through historical cooking records.
  • the server 103 returns a guide weight to the terminal 102 according to the historical cooking records; the other instruction can be that the user does not refer to the historical cooking. It is recorded that at this time, the server 103 determines the guide weight of another food material according to the weight of the food material placed by the user and the default correspondence table.
  • the default correspondence may be a weight correspondence table of at least two kinds of food materials obtained by the manufacturer in the laboratory when the cooking device leaves the factory.
  • user A uses a rice cooker to make rice.
  • user A puts the rice in the inner pot of the rice cooker.
  • the rice cooker obtains the weight of the rice put in through the built-in load cell.
  • the rice cooker sends the rice weight to user A, and user A can use the corresponding APP in the mobile phone to send to the server an instruction to complete the cooking through historical cooking records.
  • the server gives the reference water weight according to the meter weight placed by user A.
  • User A replays the water according to the reference water and obtains the actual water weight.
  • the rice cooker will issue a warning to warn that the current water level cannot normally cook the rice until the actual water weight meets the preset conditions.
  • User A presses the cooking button, and the rice cooker starts cooking rice.
  • the output of the reference weight can also be generated by the cooking device.
  • the cooking equipment calculates the reference water weight according to the actual rice weight placed by the user and the historical cooking records stored by itself, and displays the reference water weight on its own display, or uses infrared to mark the scale in the pot. And then provide users with reference.
  • FIG. 2 is a schematic diagram of an implementation process of the cooking method provided by an embodiment of the present application. As shown in FIG. 2, the method includes:
  • Step S201 Obtain the identifier of the first food material and the first actual weight of the first food material.
  • the step S201 may be implemented by a cooking device, which may be an electric rice cooker, an electric pressure cooker, an electric steamer, or the like.
  • the first food material label can carry the type information of the food material, such as dividing the food material into rice, beans, fruits, vegetables, meat, etc.; it can also carry different varieties of one food material, for example, rice is divided into japonica rice, , Northeast rice, Vietnamese fragrant rice, glutinous rice and indica rice.
  • the first actual weight you can use tools other than the rice cooker to weigh, and then input the weight information on the display screen of the cooking device or the APP of the terminal. It is also possible to read the first actual weight through a load cell installed inside the rice cooker; it is also possible to obtain the volume of the first food material placed by the user through the image sensor, and then calculate the weight to obtain weight information.
  • Step S202 When the first cooking instruction is received, determine the historical cooking record according to the identifier of the first ingredient.
  • the step S202 may be implemented by a cooking device, or may be implemented by a server.
  • the first cooking instruction is used to instruct cooking according to historical cooking records.
  • the first cooking instruction can be an instruction sent directly to the cooking device by the user by operating on the cooking device, or an instruction sent to the server by the user operating on the APP .
  • the first cooking instruction may also carry a cooking type.
  • the historical cooking record is used to characterize the weight relationship between the first food material and the second food material when the first food material and the second food material associated with the first food material are cooked.
  • the historical cooking record is determined according to the identification of the first ingredient, and when implemented, it may be determined according to the identification and cooking type of the first ingredient.
  • the label for the first ingredient is rice, because the cooking types of rice can include cooking rice, cooking porridge, cooking porridge, etc., different cooking types correspond to different historical cooking records.
  • rice and cooking Rice can get the historical cooking records stored when rice is used to cook rice.
  • the historical cooking record may also be determined only by the identification of the first ingredient. Since the first ingredient may have multiple cooking types, there may be multiple cooking records determined at this time.
  • the historical cooking record can also be determined by the identification of the first ingredient and the identification of the second ingredient.
  • the second ingredient can be water, or juice, Milk, etc., rice porridge boiled with water and rice porridge boiled with milk have different historical cooking records. At this time, the historical cooking records need to be determined according to the identification of the first ingredient and the identification of the second ingredient.
  • Step S203 Determine and output the first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material.
  • the step S203 may be implemented by a cooking device, or may be implemented by a server.
  • the weight ratio of the first food material to the second food material that meets the user's taste may be determined according to the historical cooking records, and then the reference weight of the second food material may be determined according to the first actual weight used in this cooking.
  • step S203 When step S203 is implemented by the cooking device, outputting the first reference weight of the second ingredient may be displaying the first reference weight on the display of the cooking device, or it may be broadcast by voice, or it may be infrared
  • the form displays the reference scale of the first reference weight on the inner pot of the cooking device.
  • outputting the first reference weight of the second ingredient may be the server sending the first reference weight to the terminal or the cooking device.
  • the cooking device After the cooking device receives the first reference weight, it can be displayed in digital form on the display of the cooking device or on the APP of the terminal, or it can display the reference scale of the first reference weight in the inner pot of the cooking device in the form of infrared rays. on.
  • Step S204 Obtain the second actual weight of the second food material placed by the user.
  • step S204 is implemented by the cooking device.
  • the second actual weight can be obtained according to the load cell of the cooking device, or can be obtained through an external flow controller.
  • Step S205 When the reference weight of the first food material and the actual weight of the second food material meet a preset condition, cook the first food material and the second food material.
  • step S205 is implemented by the cooking device.
  • Cooking the first food material and the second food material may be cooking the first food material and the second food material according to the first actual weight and the second actual weight. In the actual implementation process, it may be According to the first actual weight and the second actual weight, a cooking curve matching the actual weight is selected for cooking.
  • the cooking curve is a curve that accurately quantifies the cooking time, temperature and other control variables during the cooking process. For example, when the first actual weight is lighter, increase the boiling time to reduce the steaming time; or when the first actual weight is heavier, increase the steaming time.
  • the cooking data of the user’s history can be used to know the user’s cooking habits and the user’s preference for a certain ingredient, so that different cooking ingredients can be used to obtain a cooking method that meets the user’s personal preference, thereby satisfying the user’s different The taste requirements of the ingredients.
  • FIG. 3 is a schematic diagram of another implementation process of the cooking method provided by an embodiment of the application. As shown in FIG. 3, the method includes:
  • Step S301 The cooking device obtains the identification of the first food material and the first actual weight of the first food material.
  • Step S302 When the cooking device receives the first cooking instruction, it determines the historical cooking record according to the identifier of the first ingredient.
  • the first cooking instruction carries the cooking type of the first ingredient.
  • the historical cooking record within the first time period may be determined according to the identification and cooking type of the first ingredient.
  • the historical cooking record includes at least the user score, the historical weight of the first ingredient, and the historical weight of the second ingredient.
  • the user score can reflect the user's degree of satisfaction with the cooking result. For example, a user score of 92 points indicates that the user is very satisfied, 85 points indicate that the user is basically satisfied, 75 points indicate average, and 65 points indicate dissatisfaction.
  • the first time period is a preset time period, which can be a few days, weeks, or months, a time period range selectable by the user, or a default time period range of the cooking device. Since many historical cooking records may be saved in the historical cooking record, by controlling the length of time for selecting the historical cooking record, the range of the user's selection is reduced, and the efficiency of the user's selection of the target record is increased.
  • Step S303 The cooking device determines a target record from the historical cooking record based on the user score.
  • the target record is the basis for giving the first reference weight.
  • the cooking device can select the highest-rated historical cooking record from the historical cooking records as the target record; or the user can select the target record according to changes in their own preferences.
  • Step S304 The cooking device determines a first target ratio according to the historical weight of the second ingredient and the historical weight of the first ingredient.
  • the first target ratio may be the ratio directly obtained by dividing the historical weight of the second ingredient by the historical weight of the first ingredient, or it may be the ratio of two historical weight weighting coefficients.
  • Step S305 The cooking device determines the first reference weight according to the first actual weight and the first target ratio.
  • the method for determining the first reference weight may be to multiply the first actual weight and the first target ratio to the first reference weight, or to obtain the first reference weight through other mathematical models such as hyperbola, parabola, and fitting curve. weight.
  • Step S306 Obtain the second actual weight of the second food material placed by the user.
  • Step S307 the cooking device judges whether the first reference weight and the second actual weight meet a preset condition.
  • the cooking device may determine whether the absolute value of the difference between the first reference weight and the second actual weight is less than a preset weight threshold, and when the absolute value is less than the weight threshold, the first reference If the weight and the second actual weight meet the preset condition, step S309 is entered; when the absolute value is not less than the weight threshold, it is considered that the first reference weight and the second actual weight do not meet the preset condition, and step S308 is entered at this time.
  • Step S308 The cooking device outputs a prompt message to prompt to adjust the weight of the second ingredient.
  • the cooking device will output prompt information.
  • the difference between the weight of the second food material and the first reference weight is too large.
  • the user uses the second actual weight When the second ingredient is cooking, it cannot achieve the same or similar cooking effect as the target record.
  • the output prompt message may be a voice prompt message issued by the rice cooker, or a prompt message appears on the display screen.
  • the prompt information may be a warning signal, or it may carry specific content that the first reference weight and the second actual weight do not meet the preset conditions. The user can adjust the second actual weight according to the prompt information.
  • Step S309 The cooking device performs cooking according to the first actual weight and the second actual weight.
  • the cooking device After first determining the first reference weight of the second food material corresponding to the first actual weight of the first food material according to historical cooking records, the second actual weight of the second food material placed by the user is acquired; When the first reference weight and the second actual weight meet the preset condition, the cooking device performs cooking according to the first actual weight and the second actual weight; when the first reference weight and the second actual weight do not meet the preset condition, the cooking device A prompt message will be output to prompt the user to adjust the weight of the second ingredient, so that not only can the user’s historical cooking data be used to cook food that meets the user’s personal preferences, but also the weight of the second ingredient placed by the user and the reference weight When the deviation is large, it can prompt the user to make adjustments in time, thereby reducing the cooking failure rate.
  • the method further includes:
  • Step 310 Record the first actual weight and the second actual weight.
  • Step 311 Obtain and record the user rating of the cooking result of the user.
  • the user’s score can be directly scored based on a certain value as a full score, and the cooking device ranks the score results according to the percentage of scores. For example, when a full score is 100, when the user score is 98 points or above When the historical cooking records of ”account for a quarter of all the historical cooking records, the historical cooking records with a score of 98 or above are classified as “excellent”, then the historical cooking records with a score of 98 or less are divided into proportionally "Good”, “Medium” or “Poor”; it can also mean that the user directly grades the cooking results.
  • Step 312 Add the first actual weight, the second actual weight, and the user score to historical cooking records.
  • the cooking result this time is considered to be a medium level by default, for example, the rating is “medium”, or the user rating is 80 points by default.
  • the user can delete cooking records with a lower rating level.
  • the cooking device or server deletes the cooking record with the lowest score. For example, you can set a maximum value that can be saved in the history of cooking records. When the number of saved history cooking records is greater than this value, the record with the lowest score is deleted.
  • FIG. 4 is a schematic diagram of another implementation process of the cooking method provided by the embodiment of the application. As shown in FIG. 4, the method includes:
  • Step S401 The cooking device obtains the first actual weight of the first ingredient.
  • Step S402 When receiving the second cooking instruction, the cooking device determines a default record according to the identifier of the first food material.
  • the second cooking instruction may be an instruction directly sent to the cooking device by the user by operating on the cooking device, or an instruction sent to the cooking device by the user operating on the APP.
  • the second cooking instruction is used to instruct cooking according to a default record, which is the weight relationship between the first food material and the second food material stored in advance by the manufacturer.
  • the default record stores the ratio between the weight of the first ingredient and the weight of the second ingredient, which is given by the manufacturer based on experimental data when the cooking device is shipped from the factory.
  • Step S403 The cooking device determines and outputs the second reference weight of the second ingredient according to the default record and the first actual weight.
  • the second reference weight can be displayed in digital form on the display screen of the cooking device or on the APP of the terminal, or the reference scale of the second reference weight can be displayed on the inner container of the cooking device in the form of infrared rays.
  • Step S404 the cooking device obtains the third actual weight of the second food material placed by the user.
  • Step S405 The cooking device cooks the first food material and the second food material according to the first actual weight and the third actual weight.
  • Step S406 The cooking device records the first actual weight and the third actual weight.
  • Step S407 the cooking device records the user rating of the cooking result of the user.
  • Step S408 The cooking device adds the first actual weight, the third actual weight and the user score to the historical cooking record.
  • the cooking device determines and outputs the second reference weight of the second ingredient according to the default record provided by the manufacturer and the first actual weight of the first ingredient, and Obtain the third actual weight of the second food material placed by the user, and finally cook the first food material and the second food material according to the first actual weight and the third actual weight.
  • the cooking device can also receive the user’s user score for the cooking result, and add the first actual weight, third actual weight and user score of the cooking to the historical cooking record; this can not only be based on The default record provided by the manufacturer gives the user the recommended weight when cooking, and can also record the user's cooking data, so as to provide a basis for the next cooking.
  • FIG. 5 is a schematic diagram of another implementation flow of the cooking method provided by the embodiment of the present application. As shown in FIG. 5, the method includes:
  • Step S501 The cooking device obtains the first actual weight of the first food material and the identification of the first food material.
  • Step S502 When receiving the first cooking instruction, the cooking device determines the historical cooking record according to the identifier of the first ingredient.
  • the historical cooking record is used to characterize the weight relationship between the first food material and the second food material when the first food material and the second food material associated with the first food material are cooked.
  • the historical cooking record includes at least the user score, the historical weight of the first ingredient, and the historical weight of the second ingredient.
  • Step S503 When the user scores in the historical cooking records are all less than the third threshold, it is determined that there is no target record in the historical cooking records.
  • the score given by the user is lower than the aforementioned third threshold.
  • the third threshold may also be that the rice cooker or the server defaults a certain score as the lowest value acceptable to the user. For example, taking 80 points as the threshold value, when all the historical cooking records in the first time period are less than 80 minutes, it is considered that there is no record in the historical cooking record that the user can accept the cooking result at this time. That is, when the user scores are all less than the third threshold, it indicates that the user is not satisfied with the historical cooking records and cannot select the target record from them.
  • Step S504 The cooking device determines and outputs the second reference weight of the second ingredient according to the default record provided by the manufacturer and the first actual weight.
  • the cooking device determines the second reference weight according to the default record provided by the manufacturer.
  • Step S505 The cooking device obtains the second actual weight of the second food material placed by the user.
  • Step S506 When the second reference weight and the second actual weight meet a preset condition, the cooking device performs cooking according to the first actual weight and the second actual weight.
  • the cooking device when the cooking device receives an instruction to cook according to the historical cooking record, when the user is not satisfied with the past cooking record, that is, when there is no target record in the historical cooking record, the cooking device can The second reference weight corresponding to the first actual weight is obtained according to the default record, so as to provide the user with correct cooking instructions to ensure the cooking effect.
  • Fig. 6 is a schematic diagram of another implementation process of the cooking method provided by an embodiment of the application. As shown in Fig. 6, the method includes:
  • Step S601 After the cooking device receives the start instruction, obtain the first actual weight of the first ingredient.
  • Step S602 When the cooking device receives the first cooking instruction, the cooking device sends a first request message to the terminal.
  • the first request message is used to request to obtain the reference weight of the second ingredient based on historical cooking records, and the first request message carries at least the first actual weight.
  • Step S603 The terminal sends the first request message to the server.
  • Step S604 The server determines the first reference weight of the second ingredient according to the first relationship table corresponding to the historical cooking record and the first actual weight.
  • the first request message may also carry the type of the first ingredient.
  • the server After receiving the first request message sent by the terminal, the server will first obtain the first actual weight and the first ingredient carried in the first request message. According to the type of the first ingredient, the first relationship table corresponding to the type is obtained. In other words, different types of food materials correspond to different first relationship tables.
  • the server After the server obtains the first relationship table, it obtains M historical cooking records within the first time period from the first relationship table.
  • the historical cooking records include at least the user score, the historical weight of the first ingredient, and the second
  • the historical weight of the ingredient, M is an integer less than or equal to N; then based on the user score, the target record is determined from the M historical cooking records; and finally based on the historical weight of the first ingredient in the target record ,
  • the historical weight of the second food material and the first actual weight determine the first reference weight.
  • Step S605 The server sends the first reference weight to the terminal.
  • Step S606 The terminal sends the first reference weight to the cooking device.
  • Step S607 The cooking device obtains the second actual weight of the second food material placed by the user.
  • Step S608 The cooking device judges whether the first reference weight and the second actual weight meet a preset condition.
  • the cooking device may determine whether the absolute value of the difference between the first reference weight and the second actual weight is less than a preset weight threshold, and when the absolute value is less than the weight threshold, the first reference If the weight and the second actual weight meet the preset condition, step S610 is entered at this time; when the absolute value is not less than the weight threshold, it is considered that the first reference weight and the second actual weight do not meet the preset condition, and step S609 is entered at this time.
  • Step S609 the cooking device outputs prompt information.
  • the prompt information is used to prompt the user to adjust the weight of the second food material.
  • Step S610 the cooking device performs cooking according to the first actual weight and the second actual weight.
  • Step S611 The cooking device sends the second actual weight to the terminal.
  • Step S612 The terminal obtains the user score of the cooking effect of the user, and sends the first actual weight, the second actual weight and the user score to the server.
  • Step S613 The server stores the first actual weight, the second actual weight, and the user score in the first relationship table.
  • the first actual weight of the first ingredient is first obtained by the cooking device through the start instruction, and then the first request information is sent to the server through the terminal when the first cooking instruction is received, and then the server determines the first item according to the first request.
  • a reference weight, and the first reference weight is sent to the cooking device through the terminal; the cooking device obtains and determines whether the second weight of the second ingredient placed by the user according to the first reference weight meets the preset condition, and selects to output prompt information or according to the first reference weight
  • the first actual weight and the second actual weight are used for cooking; finally, the cooking device sends the actual weight of the cooking and the user’s rating of the cooking result to the server through the terminal, and the server updates it to the first relationship table.
  • the historical cooking data can know the user's cooking habits and the user's preference for a certain ingredient, so that for different cooking ingredients, a cooking method that meets the user's personal preference can be obtained, and then the user's taste requirements for different ingredients can be met.
  • the embodiment of the application also provides a cooking method.
  • the cooking method provided in this embodiment is used for cooking, if the user uses the cooking device for the first time, the cooking device will guide the user to cook according to the experimental data that comes with the device. If the user is not using it for the first time, the user can be instructed to cook according to the historical cooking records, so that food that is more in line with the user's taste can be cooked.
  • FIG. 7 is a schematic diagram of the implementation process of the cooking method when the cooking device is initially used in the embodiment of the application. As shown in FIG. 7, the method includes:
  • Step S701 Weighing to obtain the weight of rice put by the user.
  • the rice weight refers to the weight of rice, which corresponds to the first actual weight of the first food material in other embodiments.
  • Step S702 Instruct the user according to the experimental data that the meter weight corresponds to the water weight to be released.
  • the water weight refers to the weight of water, which corresponds to the second reference weight of the second food material.
  • the experimental data is the experiment conducted by the manufacturer on different kinds of ingredients before the cooking equipment leaves the factory, and the cooking proportions that meet the eating habits of most people are obtained. For example, when cooking Dongbei Daohuaxiang No. 2, 100g rice is cooked with 200g water. The degree of hardness is moderate, which is in line with most people's eating habits. Save “Northeast Daohuaxiang No. 2 100g, 200g water” as experimental data.
  • Step S703 The program records the actual meter weight and water weight currently placed by the user.
  • the actual weight of rice currently placed in this step corresponds to the first actual weight of the first food material in other embodiments
  • the actually placed water weight corresponds to the second actual weight of the second food material in other embodiments.
  • Step S704 After the rice is eaten, the user scores the effect of the rice.
  • the user’s score can be directly scored with a certain value as a full score, and the cooking equipment ranks the score results according to the percentage of scores. For example, when a full score is 100, when the user scores 98 points and above, the historical cooking record When it accounts for a quarter of all historical cooking records, the historical cooking records with a score of 98 or above are classified as "excellent”, then the historical cooking records with a score of 98 or less are proportionally classified as "good”, “Medium” or “Poor”; it can also mean that the user directly grades the cooking results.
  • Step S705 Record the rating level of this cooking.
  • the user’s weight of rice and experimental data are used to obtain the weight of water the user wants to put, and then the user’s actual weight of rice and water are used to cook, and then the user is eating rice Then, the cooking is scored, and finally the cooking score is saved.
  • the user's rating level can be saved to provide a guide for subsequent cooking.
  • FIG. 8 is a schematic diagram of the implementation process of the cooking method when the cooking device is not initially used according to the embodiment of the application. As shown in FIG. 8, the method includes:
  • Step S801 Ask the user if he wants to check past cooking effects.
  • Step S802 If you choose not to check the past cooking effect, then weigh the rice weight put by the user.
  • Step S803 According to the experimental data, the user's meter weight corresponds to the water weight to be released.
  • Step S804 Record the actual meter weight and water weight currently placed by the user.
  • Step S805 After the rice is eaten, the user scores the effect of the rice.
  • Step S806 Record the rating of this cooking.
  • Step S807 If the past cooking effect is selected to be viewed, then the score record data of the first duration is selected.
  • Step S808 retrieve records with high rice scores in the past.
  • step S808 when the step S808 is implemented, it may be to retrieve the historical cooking record with the highest user score in the first time period. When there are multiple highest scores, they can all be retrieved and selected by the user from the total; or the cooking equipment can be randomly retrieved from all historical cooking records with the highest scores.
  • Step S809 Weigh to obtain the meter weight put by the user.
  • Step S810 retrieve according to the record and instruct the household to use the meter weight corresponding to the water volume to be discharged.
  • Step S811 Record the actual meter weight and water weight currently placed by the user.
  • Step S812 Call the cooking curve used for the rice water level to perform cooking.
  • Step S813 Obtain the user's rating of the rice effect after eating the rice.
  • Step S814 The program records the rating level of this cooking.
  • a weighing sensor is installed on the rice cooker.
  • the weighing sensor can be used to read the weight of rice and water that the user actually puts when cooking rice.
  • the display interface of the rice cooker will prompt the user to put in Water is heavy. After the user puts in the water weight, there may be a deviation between the actual water weight and the water weight prompted by the rice cooker.
  • the program will automatically record the user's actual water weight.
  • the user can score the cooking effect.
  • the scoring method can be connected to the rice cooker through the APP to score the rice effect.
  • the APP transmits the score result to the rice cooker program, and the rice cooker program records the score; You can also use the rice cooker's display interface and buttons to rate the effect of this rice. If the user has not rated the effect of this rice, the scoring standard defaults to a medium level.
  • the user can also select the score in the first time period by himself, and the program automatically selects the optimal cooking water weight and cooking curve in the matching time period.
  • the cooking device can record according to big data, the subsequent cooking can intelligently adjust the amount of cooking water, instruct the user to put appropriate water when cooking, and cook the rice effect required by the user. For example, after calling the scoring effect within a certain period of time, the cooking device can automatically match the optimal water weight in the data record library that adapts to the user's rice weight, and at the same time call the curve under the optimal water weight to cook rice. Make the rice reach the rice effect of the user's previous best rating.
  • the user's preferences for different cooking ingredients and cooking effects can be obtained through historical cooking records, so that the ratio of the ingredients can be adjusted to meet the user's taste requirements.
  • the embodiment of the present application further provides a cooking method, which is applied to a cooking device, and the method includes:
  • Step 91 The cooking device obtains the historical cooking record corresponding to the first ingredient.
  • Step 92 The cooking device obtains the number of cooking times in the cooking record whose user score is greater than a first threshold.
  • the score for the cooking result is greater than the first threshold, it means that the user is very satisfied with the cooking result. For example, when a user is very satisfied with the result of a certain cooking and thinks that there is no need to change the ratio of ingredients, the score is 100.
  • the first threshold can be set to 95 points.
  • Step 93 When the number of cooking times is greater than a second threshold, the cooking device determines and stores a second target ratio according to the weight relationship between the first ingredient and the second ingredient corresponding to the user score greater than the first threshold.
  • the second threshold is an integer greater than or equal to 1.
  • the second threshold is equal to 1, it means that the score of a cooking result is higher than the first threshold.
  • the historical cooking record corresponding to this cooking result is taken as the target record, and the second target ratio is determined by the historical cooking record;
  • the second threshold is greater than 1, the user can select a certain historical cooking record as the target record to determine the second target proportion, or the cooking device can weight all historical cooking records with cooking result scores greater than the first threshold to obtain the second target proportion.
  • Step 94 The cooking device obtains the identification of the first food material and the first actual weight of the first food material.
  • Step 95 When the first cooking instruction is received, the cooking device determines the second target ratio according to the identifier of the first ingredient.
  • Step 96 The cooking device determines a third reference weight of the second food material according to the first actual weight and the second target ratio.
  • Step 97 The cooking device obtains the second actual weight of the second food material placed by the user.
  • Step 98 When the reference weight of the first food material and the actual weight of the second food material meet a preset condition, cook the first food material and the second food material.
  • the cooking device after the user determines the second target proportion of the first ingredient, when the cooking device receives the first cooking instruction, it can be directly based on the first actual weight of the first ingredient and the second target proportion of the first ingredient Determine the third reference weight of the second ingredient.
  • the cooking device stores the second target ratio for the first ingredient approved by the user.
  • using the second target ratio can directly obtain the reference weight of the second ingredient corresponding to the user’s taste preference without filtering the historical cooking record. This not only simplifies the cooking process, but also satisfies The user's taste requirements for the ingredients.
  • FIG. 9 is a schematic diagram of the composition structure of the cooking device implemented in this application.
  • the cooking device 900 includes: a first obtaining unit 901, a first determining unit 902, a second determining unit 903, a second obtaining unit 904, and a A cooking unit 905, in which:
  • the first obtaining unit 901 is configured to obtain the identifier of the first food material and the first actual weight of the first food material.
  • the first determining unit 902 is configured to, when a first cooking instruction is received, determine a historical cooking record according to the identification of the first ingredient, wherein the historical cooking record is used to characterize cooking of the first ingredient and When the second food material is associated with the first food material, the weight relationship between the first food material and the second food material.
  • the second determining unit 903 is configured to determine and output the first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material.
  • the second obtaining unit 904 is configured to obtain the second actual weight of the second food material placed by the user.
  • the first cooking unit 905 is configured to cook the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet a preset condition.
  • the second determining unit 903 further includes a first determining module, a second determining module, and a third determining module, wherein:
  • the first determining module is configured to determine a target record from the historical cooking record based on the user score.
  • the second determining module is configured to determine the first target ratio according to the historical weight of the second food material and the historical weight of the first food material.
  • the third determining module is configured to determine the first reference weight according to the first actual weight and the first target ratio.
  • the cooking device further includes a third determining unit, a fourth determining unit, a third acquiring unit, and a second cooking unit, wherein:
  • the third determining unit is configured to, when a second cooking instruction is received, determine a default record according to the identifier of the first food material, and the default record is the pre-stored first food material and the second food material The weight relationship between.
  • the fourth determining unit is configured to determine and output the second reference weight of the second food material according to the default record and the first actual weight.
  • the third obtaining unit is configured to obtain the third actual weight of the second food material placed by the user.
  • the second cooking unit is configured to cook the first food material and the second food material when the second reference weight and the third actual weight meet a preset condition.
  • the cooking device further includes a fourth acquiring unit, a fifth acquiring unit, and an updating unit, wherein:
  • the fourth obtaining unit is configured to record the first actual weight and the second actual weight after the second actual weight of the second food material placed by the user is obtained.
  • the fifth obtaining unit is configured to obtain and record the user score of the cooking result of the user.
  • the update unit is configured to add the first actual weight, the second actual weight, and the user score to the historical cooking record.
  • the cooking device further includes a sixth acquiring unit, a fifth determining unit, and a sixth determining unit, wherein:
  • the sixth obtaining unit is configured to obtain the number of cooking times in the historical cooking record whose user score is greater than a first threshold.
  • the fifth determining unit is configured to, when the number of cooking times is greater than a second threshold, determine a second target according to the weight relationship between the first ingredient and the second ingredient corresponding to the user score greater than the first threshold proportion.
  • the sixth determining unit is configured to determine the third reference weight of the second ingredient according to the first actual weight and the second target ratio when the first cooking instruction is received.
  • the cooking device further includes a seventh determining unit and an eighth determining unit, wherein:
  • the seventh determining unit is configured to determine that there is no target record in the historical cooking record when the user scores in the historical cooking record are all less than a third threshold.
  • the eighth determining unit is configured to determine and output the second reference weight of the second food material according to the default record and the first actual weight.
  • first acquiring unit 901, first determining unit 902, second determining unit 903, second acquiring unit 904, and first cooking unit 905 may be implemented by a processor located on the cooking device, specifically a central processing unit.
  • CPU Central Processing Unit
  • MPU Microprocessor Unit
  • DSP Digital Signal Processing
  • FPGA Field Programmable Gate Array
  • FIG. 10 is a schematic diagram of the composition structure of the cooking device according to an embodiment of the present application.
  • the above-mentioned cooking device 1000 includes: a processor 1001, a memory 1002, and Communication bus 1003;
  • the communication bus 1003 is configured to realize the connection and communication between the processor 1001 and the memory 1002;
  • the processor 1001 is configured to execute the historical cooking records stored in the memory 1002 to implement the cooking provided by one or more embodiments above method.
  • An embodiment of the present application provides a computer storage medium that stores computer-executable instructions, and the computer-executable instructions are configured to execute the cooking methods provided by other embodiments of the present application.
  • this application can be provided as methods, systems, or computer program products. Therefore, this application may adopt the form of hardware embodiments, software embodiments, or embodiments combining software and hardware. Moreover, this application may adopt the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, optical storage, etc.) containing computer-usable program codes.
  • These computer program instructions can also be stored in a computer-readable memory that can guide a computer or other programmable data processing equipment to work in a specific manner, so that the instructions stored in the computer-readable memory produce an article of manufacture including the instruction device.
  • the device implements the functions specified in one process or multiple processes in the flowchart and/or one block or multiple blocks in the block diagram.
  • These computer program instructions can also be loaded on a computer or other programmable data processing equipment, so that a series of operation steps are executed on the computer or other programmable equipment to produce computer-implemented processing, so as to execute on the computer or other programmable equipment.
  • the instructions provide steps for implementing functions specified in a flow or multiple flows in the flowchart and/or a block or multiple blocks in the block diagram.
  • the identification of the first ingredient and the first actual weight of the first ingredient are first obtained; when the first cooking instruction is received, the historical cooking record is determined according to the identification of the first ingredient, wherein the The historical cooking record is used to characterize the weight relationship between the first ingredient and the second ingredient when cooking the first ingredient and the second ingredient associated with the first ingredient; and then according to the historical cooking record And the first actual weight of the first food material, determine and output the first reference weight of the second food material; then, obtain the second actual weight of the second food material placed by the user; finally, when the reference of the first food material When the weight and the actual weight of the second food material meet a preset condition, cooking the first food material and the second food material.
  • the user's historical cooking data can be used to know the user's cooking habits and the user's preference for a certain ingredient, so that for different cooking ingredients, a cooking method that meets the user's personal preference can be obtained, and the user's taste requirements for different ingredients can be obtained.

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Abstract

一种烹饪方法、装置、设备和计算机存储介质，其中，该方法包括：首先获取第一食材的标识和第一食材的第一实际重量(S201)；当接收到第一烹饪指令时，根据第一食材的标识，确定历史烹饪记录(S202)，其中，历史烹饪记录用于表征烹饪第一食材和与第一食材关联的第二食材时，第一食材与第二食材之间的重量关系；根据历史烹饪记录和第一食材的第一实际重量，确定并输出第二食材的第一参考重量(S203)；获取用户放置第二食材的第二实际重量(S204)；当第一食材的参考重量和第二食材的实际重量满足预设条件时，对第一食材和第二食材进行烹饪(S205)。

Description

一种烹饪方法、装置、设备和计算机存储介质
相关申请的交叉引用
本申请实施例基于申请号为201910164769.X、申请日为2019年03月05日的中国专利申请提出，并要求该中国专利申请的优先权，该中国专利申请的全部内容在此以引入方式并入本申请实施例。
技术领域
本申请涉及家电技术领域，尤其涉及但不限于一种烹饪方法、装置、设备和计算机存储介质。
背景技术
在日常生活中，用户在使用电饭煲进行烹饪时，通常是根据放置的米量放对应刻度的水。但由于中国地大物博，产出的水稻品种多，而且有些米放置时间长，有些米比较新鲜。而不同的米种在不同的区域，应用电饭煲内锅上的同一条水位线烹饪出来的米饭效果肯定会产生一定的偏差，有的可能会导致煮饭溢出，有的可能会煮不熟饭，这就需要用户根据实际的应用场景自行来调节需要放置的水量。如此每次煮饭，或每次购买不同的米种，都需要用户自己去尝试，直到调到合适的水量，才能烹饪出较好的米饭效果。用户使用起来不够方便，也造成了智能电饭煲一点都不智能的缺点。
因此，如何根据用户食材特性实现烹饪效果的优化，成为目前有待解决的技术问题。
发明内容
有鉴于此，本申请实施例提供了一种烹饪方法、装置、设备和计算机 存储介质。
本申请实施例的技术方案是这样实现的：
第一方面，本申请实施例提供一种烹饪方法，所述方法包括：
获取第一食材的标识和第一食材的第一实际重量；
当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；
根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；
获取用户放置第二食材的第二实际重量；
当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
第二方面，本申请实施例提供一种烹饪装置，所述装置包括：第一获取单元、第一确定单元、第二确定单元、第二获取单元、第一烹饪单元，其中：
所述第一获取单元，配置为获取第一食材的标识和第一食材的第一实际重量；
所述第一确定单元，配置为当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；
所述第二确定单元，配置为根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；
所述第二获取单元，配置为获取用户放置第二食材的第二实际重量；
所述第一烹饪单元，配置为当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
第三方面，本申请实施例提供一种烹饪设备，所述设备包括存储器、通信总线及处理器，其中：
所述存储器，配置为存储历史烹饪记录和默认记录；
所述通信总线，配置为实现处理器和存储器之间的连接通信；
所述处理器，配置为执行存储器中存储的烹饪程序，以实现烹饪过程被处理器执行时实现上述的烹饪方法的步骤。
第四方面，本申请实施例提供一种计算机存储介质，所述计算机存储介质存储有烹饪程序，所述烹饪过程被处理器执行时实现上述的烹饪方法的步骤。
本申请实施例提供一种烹饪方法、装置、设备及计算机存储介质，该方法包括：获取第一食材的标识和第一食材的第一实际重量；当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；再根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；然后，获取用户放置第二食材的第二实际重量；最后，当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。这样，利用用户历史烹饪数据可以知晓用户的烹饪习惯以及用户对某种食材偏好的口味，从而针对不同的烹饪食材都能够获取符合用户个人偏好的烹饪方法，进而满足用户对不同食材的口味要求。
附图说明
图1为本申请实施例烹饪系统的组成结构示意图；
图2为本申请实施例提供的烹饪方法的一种实现流程示意图；
图3为本申请实施例提供的烹饪方法的另一实现流程示意图；
图4为本申请实施例提供的烹饪方法的再一实现流程示意图；
图5为本申请实施例提供的烹饪方法的再一实现流程示意图；
图6为本申请实施例提供的烹饪方法的再一实现流程示意图；
图7为本申请实施例在初始使用烹饪设备时的烹饪方法的实现流程示意图；
图8为本申请实施例烹饪设备在非初始使用时的烹饪方法的实现流程示意图；
图9为本申请实施烹饪装置的组成结构示意图；
图10为本申请实施例烹饪设备的组成结构示意图。
具体实施方式
下面结合本申请实施例中的附图，对本申请实施例中的技术方案进行清楚、完整的描述。需要说明的是，所描述的实施例只是本申请的一部分实施例，而不是全部的实施例。基于本申请中的实施例，本领域技术人员在没有做出创造性劳动前提下所有获得的所有其它实施例，都属于本申请保护的范围。
图1为本申请实施例烹饪系统的组成结构示意图，如图1所示，上述烹饪系统包括：烹饪设备101、终端102和服务器103。
其中，烹饪设备101和终端102之间建立有通信连接，终端102与服务器103之间建立有通信连接。终端102上安装有一烹饪类应用软件(APP，Application)，该APP的后台服务为上述服务器103，上述终端102与服务器103之间通过APP互相收发数据。
在实际应用中，烹饪设备101可以获取放置的食材的重量，并将食材的重量发送给终端102。
终端102在获取重量之后，发送指令给服务器103并获得针对该指令的另一种食材的指导重量。这里，用户的指令可分为两种，一种指令是通 过历史烹饪记录获得参考重量，此时服务器103根据历史烹饪记录，返回终端102一个指导重量；另一种指令可以是用户不参看历史烹饪记录，此时服务器103根据用户放置的食材的重量和默认的对应关系表确定另一种食材的指导重量。这里，默认的对应关系可以是烹饪设备在出厂时厂家在实验室得到的至少两种食材的重量对应关系表。
举例来说，用户A使用电饭煲制作米饭。首先，用户A将大米放在了电饭煲的内胆中，此时电饭煲通过内置的称重传感器获得了放入大米的重量。然后电饭煲将米重发送至到用户A，用户A可以通过手机中相应的APP给服务器发送通过历史烹饪记录完成此次烹饪的指令。服务器根据用户A放置的米重给出参考水重。
用户A根据参考水重放水，并得到实际的水重。当实际水重不满足预设条件时，电饭煲发出警示，警示目前的水位不能正常进行米饭的蒸煮，直到实际水重满足预设条件时警示解除。用户A按下蒸煮键，电饭煲开始烹饪米饭。
在其他实施例中，还可以由烹饪设备成参考重量的输出。此时烹饪设备根据用户放置的实际米重和自身存储的历史烹饪记录，计算出参考水重，并将参考水重显示在自身显示屏上，或用红外线的方式在锅内标记刻度等方式，进而为用户提供参考。
下面举例对本申请实施例中提供的烹饪方法进一步说明。
实施例一
本申请实施例提供一种烹饪方法，图2为本申请实施例提供的烹饪方法的一种实现流程示意图，如图2所示，所述方法包括：
步骤S201：获取第一食材的标识和第一食材的第一实际重量。
在本实施例中，所述步骤S201可以是由烹饪设备实现的，该烹饪设备可以是电饭煲，电压力锅，电蒸锅等。
第一食材标识中可携带有食材的种类信息，如将食材分为米类、豆类、果蔬、肉类等种类；也可携带有一种食材的不同品种，例如对于米类又分为粳米、、东北米、泰国香米、糯米及籼米稻大米等品种。
获取第一实际重量时，可以使用电饭煲之外的工具进行称量，然后将重量信息输入在烹饪设备的显示屏或终端的APP上。也可以通过在电饭煲的内部安装的称重传感器，读取第一实际重量；还可以通过图像传感器获得用户放置的第一食材的体积，进而对重量进行计算，获得重量信息。
步骤S202：当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录。
这里，所述步骤S202可以是由烹饪设备实现的，还可以是由服务器实现的。所述第一烹饪指令用于指示根据历史烹饪记录进行烹饪，第一烹饪指令可以由用户通过在烹饪设备上操作直接向烹饪设备发送的指令，也可以由用户在APP上操作发送给服务器的指令。所述第一烹饪指令中还可以携带有烹饪类型。
所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系。
根据第一食材的标识确定历史烹饪记录，在实现时，可以是根据第一食材的标识和烹饪类型来确定。例如针对第一食材的标识为大米，由于大米的烹饪类型可以有烹制米饭、烹制稀饭、烹制粥类等，不同的烹饪类型对应有不同的历史烹饪记录，此时根据大米以及烹制米饭就可以得到利用大米来烹制米饭时所存储的历史烹饪记录。
在其他实施例中，还可以是通过仅通过第一食材的标识来确定历史烹饪记录，由于第一食材可以有多种烹饪类型，那么此时确定出的烹饪记录可以是有多个。另外，还可以是通过第一食材的标识和第二食材的标识来确定历史烹饪记录，例如，第一食材为大米，烹饪类型为粥类时，第二食材可以是水，还可以是果汁、牛奶等，用水煮大米粥和用牛奶煮大米粥对 应有不同的历史烹饪记录，此时就需要根据第一食材的标识和第二食材的标识来确定历史烹饪记录。
步骤S203：根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量。
这里，所述步骤S203可以是由烹饪设备实现的，还可以是由服务器实现的。步骤S203在实现时，可以根据历史烹饪记录确定符合用户口味的第一食材和第二食材的重量比例，然后再根据本次烹饪采用的第一实际重量来确定出第二食材的参考重量。
当步骤S203是由烹饪设备实现时，输出第二食材的第一参考重量可以是将第一参考重量显示在烹饪设备的显示屏上，还有是可以通过语音进行播报，还可以是以红外线的形式将第一参考重量的参考刻度显示在烹饪设备的内胆上。
当步骤S203是由服务器实现时，输出第二食材的第一参考重量可以是服务器将第一参考重量发送给终端或者烹饪设备。烹饪设备在接收到第一参考重量后可以以数字的形式显示在烹饪设备的显示屏上或终端的APP上，也可以以红外线的形式将第一参考重量的参考刻度显示在烹饪设备的内胆上。
步骤S204：获取用户放置第二食材的第二实际重量。
这里，步骤S204是由烹饪设备实现的。在本实施例中，第二实际重量可以根据烹饪设备的称重传感器获得，也可以通过外接的流量控制器获得。
步骤S205：当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
这里，步骤S205是由烹饪设备实现的。对所述第一食材和所述第二食材进行烹饪，可以是根据第一实际重量和第二实际重量对所述第一食材和所述第二食材进行烹饪，在实际实现过程中，可以是根据第一实际重量和第二实际重量，选择与该实际重量匹配的烹饪曲线进行烹饪。烹饪曲线是 烹饪过程中对烹饪的时间、温度等控制变量精准量化的曲线。比如，当第一实际重量较轻，增加煮沸的时间减少焖蒸的时间；或者在第一实际重量较重时，增加焖蒸的时间。
本申请实施例中，利用用户历史的烹饪数据可以知晓用户的烹饪习惯以及用户对某种食材偏好的口味，从而针对不同的烹饪食材都能够获取符合用户个人偏好的烹饪方法，进而满足用户对不同食材的口味要求。
实施例二
基于前述实施例，本申请实施例再提供一种烹饪方法，应用于烹饪设备。图3为本申请实施例提供的烹饪方法的另一实现流程示意图，如图3所示，所述方法包括：
步骤S301：烹饪设备获取第一食材的标识和第一食材的第一实际重量。
步骤S302：当烹饪设备接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录。
这里，所述第一烹饪指令中携带有第一食材的烹饪类型，所述步骤S302在实现时，可以是根据第一食材的标识和烹饪类型确定第一时长内的历史烹饪记录。所述历史烹饪记录中至少包括用户评分、第一食材的历史重量和第二食材的历史重量。所述用户评分能够反映用户对烹饪结果的满意程度，例如用户评分为92分，表示用户非常满意，85分表示用户基本满意，75分表示一般，65分表示不满意。
第一时长是预先设定的时间段，可以是几天，几个星期或者几个月，可由用户选择的时长范围，也可是烹饪设备默认时长范围。由于历史烹饪记录中可能会保存有很多条历史烹饪记录，通过控制选取历史烹饪记录的时间长度，减少用户选取的范围，增加了用户选取目标记录的效率。
步骤S303：烹饪设备基于所述用户评分，从所述历史烹饪记录中确定目标记录。
这里，目标记录是给出第一参考重量的依据。确定目标记录可以由烹饪设备在历史烹饪记录中选择出评价最高的历史烹饪记录作为目标记录；也可以由用户根据自身喜好的变化选择目标记录。
步骤S304：烹饪设备根据所述第二食材的历史重量和所述第一食材的历史重量确定第一目标比例。
其中，第一目标比例可以是第二食材的历史重量除以第一食材的历史重量直接得到的比值，也可以是两个历史重量加权系数后的比值。
步骤S305：烹饪设备根据所述第一实际重量和所述第一目标比例确定所述第一参考重量。
这里，确定第一参考重量的方法可以是将第一实际重量与第一目标比例相乘到第一参考重量，也可以是通过双曲线、抛物线、拟合曲线等其它数学模型计算得到第一参考重量。
步骤S306：获取用户放置第二食材的第二实际重量。
步骤S307：烹饪设备判断第一参考重量和第二实际重量是否满足预设条件。
这里，步骤S307在实现时，可以是烹饪设备判断第一参考重量和第二实际重量的差值的绝对值是否小于预设的重量阈值，当该绝对值小于该重量阈值时，认为第一参考重量和第二实际重量满足预设条件，此时进入步骤S309；当该绝对值不小于该重量阈值时，认为第一参考重量和第二实际重量不满足预设条件，此时进入步骤S308。
步骤S308：烹饪设备输出提示信息，以提示对第二食材的重量进行调整。
这里，当第一参考重量和第二实际重量不满足预设条件时，烹饪设备会输出提示信息。在本实施例中，若第一参考重量和第二实际重量不满足预设条件说明第二食材在放置的重量与第一参考重量差值过大，此时如果用户使用该第二实际重量的第二食材进行烹饪时，并不能达到与目标记录 相同或相似的烹饪效果。
在本实施例中，输出提示信息可以是电饭煲发出语音提示信息，或在显示屏上出现提示信息。提示信息可以是一个警示信号，也可以是携带有第一参考重量与第二实际重量不满足预设条件的具体内容。用户可以根据提示信息对第二实际重量进行调整。
步骤S309：烹饪设备根据第一实际重量和第二实际重量进行烹饪。
在本申请实施例提供的烹饪方法中，首先根据历史烹饪记录确定出第一食材的第一实际重量对应的第二食材的第一参考重量之后，获取用户放置第二食材的第二实际重量；当第一参考重量与第二实际重量满足预设条件时，烹饪设备根据第一实际重量和第二实际重量进行烹饪；当第一参考重量与第二实际重量不满足预设条件时，烹饪设备会输出提示信息，以提示用户对第二食材的重量进行调整，这样，不仅能够利用用户历史的烹饪数据烹制出符合用户个人偏好的食物，并且在用户放置的第二食材的重量与参考重量偏差较大时能够及时提示用户进行调整，从而能够降低烹饪失败率。
在其他实施例中，在所述获取用户放置第二食材的第二实际重量之后，所述方法还包括：
步骤310：记录所述第一实际重量和所述第二实际重量。
步骤311：获取并记录用户对本次烹饪结果的用户评分。
在本实施例中，用户的评分可以是直接以某一数值为满分进行评分，烹饪设备根据评分占比对评分结果进行等级化分，如以100为满分时，当用户评分为98分及以上的历史烹饪记录占到所有历史烹饪记录的四分之一时，将98分及以上评分的历史烹饪记录化分为“优”，那么，将评分98分以下的历史烹饪记录按比例化分为“良”、“中”或“差”；也可以是用户直接对烹饪结果进行等级评价。
步骤312：将所述第一实际重量、所述第二实际重量和所述用户评分增加至历史烹饪记录。
在本实施例中，如果用户在使用之后没有对烹饪结果进行评分，则默认此次烹饪结果为中等水平，如等级评价为“中”，或者默认用户评分为80分。
在本实施例中，当用户在保存大量的历史烹饪记录后，考虑到烹饪设备或服务器的存储，以及历史烹饪记录的调用，用户可以对评分等级较低的烹饪记录进行删除。烹饪设备或服务器对评分最低的烹饪记录进行删除，如可以设置一个历史烹饪记录可保存最大值，当保存的历史烹饪记录个数大于该值时，将评分最低的记录删除。
实施例三
本申请实施例提供了一种烹饪方法，应用于烹饪设备，图4为本申请实施例提供的烹饪方法的再一实现流程示意图，如图4所示，所述方法包括：
步骤S401：烹饪设备获取第一食材的第一实际重量。
步骤S402：当接收到第二烹饪指令时，烹饪设备根据所述第一食材的标识，确定默认记录。
这里，第二烹饪指令可以由用户通过在烹饪设备上操作直接向烹饪设备发送的指令，也可以由用户在APP上操作发送给烹饪设备的指令。所述第二烹饪指令用于指示根据默认记录进行烹饪，所述默认记录为厂商预先存储的所述第一食材与所述第二食材之间的重量关系。在本实施例中，默认记录中存储的是烹饪设备在出厂时，厂商根据实验数据给出的符合大多数人喜好的第一食材的重量与第二食材的重量的配比关系。
步骤S403：烹饪设备根据默认记录和所述第一实际重量确定并输出第二食材的第二参考重量。
这里，第二参考重量可以数字的形式显示在烹饪设备的显示屏上或终端的APP上，也可以红外线的形式将第二参考重量的参考刻度显示在烹饪设备的内胆上。
步骤S404：烹饪设备获取用户放置第二食材的第三实际重量。
步骤S405：烹饪设备根据第一实际重量和第三实际重量对所述第一食材和所述第二食材进行烹饪。
步骤S406：烹饪设备记录所述第一实际重量和所述第三实际重量。
步骤S407：烹饪设备记录用户对本次烹饪结果的用户评分。
步骤S408：烹饪设备将所述第一实际重量、所述第三实际重量和所述用户评分增加至历史烹饪记录。
在本申请实施例提供的烹饪方法中，当接收到第二烹饪指令时，烹饪设备根据厂商提供的默认记录和第一食材的第一实际重量确定并输出第二食材的第二参考重量，并获取用户放置第二食材的第三实际重量，最后根据第一实际重量和第三实际重量对所述第一食材和所述第二食材进行烹饪。另外在烹饪完成后，烹饪设备还可以接收用户对本次烹饪结果的用户评分，并将此次烹饪的第一实际重量、第三实际重量和用户评分增加至历史烹饪记录中；如此不仅能够基于厂商提供的默认记录给出用户烹饪时的建议重量，并且还能够记录用户的烹饪数据，从而为下次烹饪提供依据。
实施例四
基于前述的实施例，本申请实施例再提供一种烹饪方法，图5为本申请实施例提供的烹饪方法的再一实现流程示意图，如图5所示，所述方法包括：
步骤S501：烹饪设备获取第一食材的第一实际重量和第一食材的标识。
步骤S502：当接收到第一烹饪指令时，烹饪设备根据所述第一食材的标识，确定历史烹饪记录。
这里，历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系。所述历史烹饪记录中至少包括用户评分、第一食材的历史重量和第二食材的历史重量。
步骤S503：当所述历史烹饪记录中的用户评分均小于第三阈值时，确定所述历史烹饪记录中不存在目标记录。
在本实施例中，当用户对烹饪结果不满意时，用户给出的评分低于上述的第三阈值。第三阈值也可以是电饭煲或者服务器将某一评分默认为用户可接受的最低值。比如，将80分作为阈值，当第一时长内的所有历史烹饪记录都低于80分时，则认为此时历史烹饪记录中并没有用户可接受烹饪结果的记录。也即当用户评分均小于第三阈值时，说明用户对于历史的烹饪记录并不满意，无法从中选择出目标记录。
步骤S504：烹饪设备根据厂商提供的默认记录和所述第一实际重量确定并输出第二食材的第二参考重量。
在本实施例中，当用户发送了第一烹饪指令，但是在历史烹饪记录中没有满意的烹饪结果时，烹饪设备根据厂商提供的默认记录确定第二参考重量。
步骤S505：烹饪设备获取用户放置第二食材的第二实际重量。
步骤S506：当所述第二参考重量和所述第二实际重量满足预设条件时，烹饪设备根据第一实际重量和第二实际重量进行烹饪。
在本申请实施例提供的烹饪方法中，当烹饪设备接收到指示根据历史烹饪记录进行烹饪时，当用户对过往的烹饪记录都不满意，即历史烹饪记录中不存在目标记录时，烹饪设备可以根据默认记录获得与第一实际重量对应的第二参考重量，从而为用户提供正确的烹饪指导，以保证烹饪效果。
实施例五
本申请实施例再提供一种烹饪方法，应用于如图1所示的烹饪系统。图6为本申请实施例提供的烹饪方法的再一实现流程示意图，如图6所示，所述方法包括：
步骤S601：在烹饪设备接收到启动指令后，获取第一食材的第一实际重量。
步骤S602：当烹饪设备接收到第一烹饪指令时，烹饪设备向终端发送第一请求消息。
这里，所述第一请求消息用于请求基于历史烹饪记录获取第二食材的参考重量，所述第一请求消息中至少携带有所述第一实际重量。
步骤S603：终端将所述第一请求消息发送给服务器。
步骤S604：所述服务器根据与历史烹饪记录对应的第一关系表和所述第一实际重量确定第二食材的第一参考重量。
这里，所述第一请求消息中还可以携带有第一食材的种类，服务器在接收到终端发送的第一请求消息后，首先会获取第一请求消息中携带的第一实际重量和第一食材的种类，进而根据第一食材的种类去获取该种类对应的第一关系表。也就是说，不同种类的食材对应有不同的第一关系表。
在服务器获取到第一关系表后，从所述第一关系表中获取第一时长内的M条历史烹饪记录，所述历史烹饪记录中至少包括用户评分、第一食材的历史重量和第二食材的历史重量，M为小于或者等于N的整数；然后再基于所述用户评分，从所述M条历史烹饪记录中确定目标记录；最后再根据所述目标记录中的第一食材的历史重量、第二食材的历史重量和所述第一实际重量，确定所述第一参考重量。
步骤S605：所述服务器将所述第一参考重量发送给终端。
步骤S606：所述终端将所述第一参考重量发送给烹饪设备。
步骤S607：所述烹饪设备获取用户放置第二食材的第二实际重量。
步骤S608：所述烹饪设备判断第一参考重量和第二实际重量是否满足 预设条件。
这里，步骤S608在实现时，可以是烹饪设备判断第一参考重量和第二实际重量的差值的绝对值是否小于预设的重量阈值，当该绝对值小于该重量阈值时，认为第一参考重量和第二实际重量满足预设条件，此时进入步骤S610；当该绝对值不小于该重量阈值时，认为第一参考重量和第二实际重量不满足预设条件，此时进入步骤S609。
步骤S609：烹饪设备输出提示信息。
这里，所述提示信息用于提示用户对第二食材的重量进行调整。
步骤S610：烹饪设备根据第一实际重量和第二实际重量进行烹饪。
步骤S611：烹饪设备将第二实际重量发送给终端。
步骤S612：终端获取用户对本次烹饪效果的用户评分，将第一实际重量、第二实际重量和用户评分发送给服务器。
步骤S613：服务器将第一实际重量、第二实际重量和用户评分存储至第一关系表。
在本实施例中，首先通过烹饪设备通过启动指令获得第一食材的第一实际重量，再在接收到第一烹饪指令时通过终端向服务器发送第一请求信息，然后服务器根据第一请求确定第一参考重量，并将第一参考重量通过终端发送给烹饪设备；烹饪设备获取并判断用户根据第一参考重量放置的第二食材的第二重量是否满足预设条件，选择输出提示信息或者根据第一实际重量和第二实际重量进行烹饪；最后，烹饪设备将此次烹饪的实际重量和用户对烹饪结果的评分通过终端发送给服务器，服务器将其更新至第一关系表，如此，能够根据用户历史的烹饪数据可以知晓用户的烹饪习惯以及用户对某种食材偏好的口味，从而针对不同的烹饪食材都能够获取符合用户个人偏好的烹饪方法，进而满足用户对不同食材的口味要求。
实施例六
本申请实施例还提供了一种烹饪方法，在利用本实施例提供的烹饪方法进行烹饪时，如果用户为初次使用烹饪设备，烹饪设备会根据设备出厂自带的实验数据来指导用户烹饪，而如果用户为非初次使用，则可以根据历史烹饪记录来指导用户烹饪，从而使得烹饪出更加符合用户口味的食物。
在本实施例中，以用电饭煲烹制米饭为例对烹饪方法进行说明，也即第一食材为米，第二食材为水。图7为本申请实施例初始使用烹饪设备时的烹饪方法的实现流程示意图，如图7所示，所述方法包括：
步骤S701：称重得出用户所放米重。
这里，所述米重是指米的重量，对应于其他实施例中的第一食材的第一实际重量。
步骤S702：按照实验数据指导用户该米重对应要放的水重。
这里，所述水重是指水的重量，对应于第二食材的第二参考重量。
实验数据是是厂家在烹饪设备出厂前，对不同种类的食材进行的实验，得到符合大多数人饮食习惯的烹饪配比。比如，烹饪东北稻花香2号时，100g大米放置200g水烹饪出来的米饭，软硬程度适中，符合大多数人饮食习惯。就将“东北稻花香2号100g，200g水”作为实验数据进行保存。
步骤S703：程序记录用户当前实际所放的米重和水重。
这里，本步骤中当前实际所放的米重对应于其他实施例中的第一食材的第一实际重量，实际所放的水重对应于其他实施例中的第二食材的第二实际重量。
步骤S704：米饭食用后，用户对米饭的效果进行评分。
这里，用户的评分可以是直接以某一数值为满分进行评分，烹饪设备根据评分占比对评分结果进行等级化分，如以100为满分时，当用户评分为98分及以上的历史烹饪记录占到所有历史烹饪记录的四分之一时，将98分及以上评分的历史烹饪记录化分为“优”，那么，将评分98分以下的历史烹饪记录按比例化分为“良”、“中”或“差”；也可以是用户直接对烹饪 结果进行等级评价。
步骤S705：记录本次烹饪的评分等级。
在本实施例中，在用户初次使用烹饪设备时，通过用户所放米重和实验数据得到用户要放的水重，再通过用户实际放置的米重和水重进行烹饪，然后用户在食用米饭后对烹饪评分，最后将此次烹饪的评分等级进行保存。这样，不仅在初次使用时可以给用户符合大众口味的指导水重，还可以通过保存用户的评分等级，以为之后的烹饪提供指导依据。
图8为本申请实施例非初始使用烹饪设备时的烹饪方法的实现流程示意图，如图8所示，所述方法包括：
步骤S801：询问用户是否要查看以往的烹饪效果。
步骤S802：如果选择不查看以往的烹饪效果，则称重得到用户所放的米重。
步骤S803：按实验数据知道用户该米重对应要放的水重。
步骤S804：记录用户当前实际所放的米重和水重。
步骤S805：米饭食用后，用户对饭的效果评分。
步骤S806：记录本次烹饪的评分等级。
步骤S807：如果选择查看以往的烹饪效果，则选择第一时长的评分记录数据。
步骤S808：调取以往米饭评分高的记录。
这里，所述步骤S808在实现时，可以是调取第一时长内用户评分最高的历史烹饪记录。当有多个最高评分时，可以全部调取由用户从总选择；也可以是烹饪设备从所有评分最高的历史烹饪记录中随机调取。
步骤S809：称重得出用户所放的米重。
步骤S810：按记录调取并指导户该米重对应要放的水量。
步骤S811：记录用户当前实际所放的米重和水重。
步骤S812：调用该米水等级所用烹饪曲线以进行烹饪。
步骤S813：获取用户在米饭食用以后，对米饭效果的评分。
步骤S814：程序记录本次烹饪的评分等级。
在本实施例中，在电饭煲上安装有称重传感器，可以通过称重传感器，读取用户实际煮饭时放的米重和水重同时，会通过电饭煲的显示界面，提示用户应该放入的水重。用户放入水重后，可能实际放的水重和电饭煲提示的水重有偏差，此时，程序会自动记录用户实际放的水重。在用户食用完米饭后，用户可以对本次烹饪效果进行评分，评分方式可以通过APP连接到电饭煲，对本次米饭效果评分，APP把评分结果传输到电饭煲程序上，电饭煲程序记录本次分数；也可以通过电饭煲显示界面和按键，对本次米饭效果评分。若用户没有对本次米饭效果评分，评分标准默认为中等水平。
在本实施例中，用户还可以自行选择第一时长里的评分，程序自动选择匹配的时间段内的最优烹饪水重和烹饪曲线。
在本实施例中，烹饪设备能够根据大数据记录，后续煮饭可以智能地调节烹饪水量，指导用户煮饭时放合适的水，烹饪出用户所需的米饭效果。例如，在调用一定时间段内的评分效果后，烹饪设备可以自动匹配数据记录库里的适应用户米重的最优水重，同时调用该最优水重下的曲线来烹饪米饭。使米饭达到用户之前最优评分的米饭效果。
在本申请实施例提供的烹饪方法中，能够通过历史烹饪记录，来获取用户对不同烹饪食材和烹饪效果的喜好，从而对食材配比进行调整，以满足用户的口味要求。
实施例七
基于前述的实施例，本申请实施例再提供一种烹饪方法，应用于烹饪设备，所述方法包括：
步骤91：烹饪设备获取第一食材对应的历史烹饪记录。
步骤92：烹饪设备获取所述烹饪记录中用户评分大于第一阈值的烹饪 次数。
这里，当对烹饪结果的评分大于第一阈值时，表示用户对烹饪结果非常满意。比如，用户对某次烹饪结果非常满意并认为不需要对食材的配比再进行更改时，评分为100。在实际实现过程中，可以将第一阈值设置为95分。
步骤93：当所述烹饪次数大于第二阈值时，烹饪设备根据所述用户评分大于第一阈值对应的第一食材与所述第二食材之间的重量关系，确定并存储第二目标比例。
这里，第二阈值是大于等于1的整数。当第二阈值等于1时，表示有一次烹饪结果的评分高于第一阈值，那么，将此烹饪结果对应的历史烹饪记录作为目标记录，并通过该历史烹饪记录确定第二目标比值；当第二阈值大于1时，可以由用户选择某一历史烹饪记录作为目标记录确定第二目标比例，也可由烹饪设备对所有烹饪结果评分大于第一阈值的历史烹饪记录加权平均得到第二目标比例。
步骤94：烹饪设备获取第一食材的标识和第一食材的第一实际重量。
步骤95：当接收到第一烹饪指令时，烹饪设备根据所述第一食材的标识，确定第二目标比例。
步骤96：烹饪设备根据所述第一实际重量和所述第二目标比例确定第二食材的第三参考重量。
步骤97：烹饪设备获取用户放置第二食材的第二实际重量。
步骤98：当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
在本实施例中，当用户确定第一食材的第二目标比例之后，当烹饪设备接收到第一烹饪指令时，可直接根据第一食材的第一实际重量和第一食材的第二目标比例确定第二食材的第三参考重量。
在本实施例中，当用户使用烹饪设备一段时间后，在烹饪设备上保存 有用户认可的针对第一食材的第二目标比例。用户选择按照历史烹饪记录完成烹饪流程时，使用第二目标比例可以不用对历史烹饪记录进行筛选，而直接得到用户口味偏好对应的第二食材的参考重量，这样不仅简化了烹饪流程，也满足了用户对食材的口味要求。
实施例八
基于同一发明构思，本申请实施例提供一种烹饪装置。图9为本申请实施烹饪装置的组成结构示意图，如图9所示，上述烹饪装置900包括：第一获取单元901、第一确定单元902、第二确定单元903、第二获取单元904、第一烹饪单元905，其中：
所述第一获取单元901，配置为获取第一食材的标识和第一食材的第一实际重量。
所述第一确定单元902，配置为当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系。
所述第二确定单元903，配置为根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量。
所述第二获取单元904，配置为获取用户放置第二食材的第二实际重量。
所述第一烹饪单元905，配置为当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
在其他实施例中，所述第二确定单元903还包括第一确定模块、第二确定模块和第三确定模块，其中：
所述第一确定模块，配置为基于所述用户评分，从所述历史烹饪记录中确定目标记录。
所述第二确定模块，配置为根据所述第二食材的历史重量和所述第一食材的历史重量确定第一目标比例。
所述第三确定模块，配置为根据所述第一实际重量和所述第一目标比例确定所述第一参考重量。
在本实施例中，所述烹饪装置还包括第三确定单元、第四确定单元、第三获取单元和第二烹饪单元，其中：
所述第三确定单元，配置为当接收到第二烹饪指令时，根据所述第一食材的标识，确定默认记录，所述默认记录为预先存储的所述第一食材与所述第二食材之间的重量关系。
所述第四确定单元，配置为根据所述默认记录和所述第一实际重量确定并输出第二食材的第二参考重量。
所述第三获取单元，配置为获取用户放置第二食材的第三实际重量。
所述第二烹饪单元，配置为当所述第二参考重量和所述第三实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
在本实施例中，所述烹饪装置还包括第四获取单元、第五获取单元和更新单元，其中：
所述第四获取单元，配置为在所述获取用户放置第二食材的第二实际重量之后，记录所述第一实际重量和所述第二实际重量。
所述第五获取单元，配置为获取并记录用户对本次烹饪结果的用户评分。
所述更新单元，配置为将所述第一实际重量、所述第二实际重量和所述用户评分增加至所述历史烹饪记录。
在本实施例中，所述烹饪装置还包括第六获取单元、第五确定单元和第六确定单元，其中：
所述第六获取单元，配置为获取所述历史烹饪记录中用户评分大于第一阈值的烹饪次数。
所述第五确定单元，配置为当所述烹饪次数大于第二阈值时，根据所述用户评分大于第一阈值对应的第一食材与所述第二食材之间的重量关系，确定第二目标比例。
所述第六确定单元，配置为当接收到第一烹饪指令时，根据所述第一实际重量和所述第二目标比例确定第二食材的第三参考重量。
在本实施例中，所述烹饪装置还包括第七确定单元和第八确定单元，其中：
所述第七确定单元，配置为当所述历史烹饪记录中的用户评分均小于第三阈值时，确定所述历史烹饪记录中不存在目标记录。
所述第八确定单元，配置为根据默认记录和所述第一实际重量确定并输出第二食材的第二参考重量。
在实际应用中，上述第一获取单元901、第一确定单元902、第二确定单元903、第二获取单元904、第一烹饪单元905可由位于烹饪装置上的处理器实现，具体为中央处理器(CPU，Central Processing Unit)、微处理器(MPU，Microprocessor Unit)、数字信号处理器(DSP，Digital Signal Processing)或现场可编程门阵列(FPGA，Field Programmable Gate Array)等实现。
基于同一发明构思，本申请实施例提供一种烹饪设备，图10为本申请实施例烹饪设备的组成结构示意图，如图10所示，上述中的烹饪设备1000包括：处理器1001、存储器1002及通信总线1003；通信总线1003配置为实现处理器1001和存储器1002之间的连接通信；处理器1001配置为执行存储器1002中存储的历史烹饪记录，以实现上述一个或多个实施例所提供的烹饪方法。
本申请实施例提供一种计算机存储介质，所述计算机存储介质中存储 有计算机可执行指令，该计算机可执行指令配置为执行本申请其他实施例提供的烹饪方法。
本领域内的技术人员应明白，本申请的实施例可提供为方法、系统、或计算机程序产品。因此，本申请可采用硬件实施例、软件实施例、或结合软件和硬件方面的实施例的形式。而且，本申请可采用在一个或多个其中包含有计算机可用程序代码的计算机可用存储介质(包括但不限于磁盘存储器和光学存储器等)上实施的计算机程序产品的形式。
本申请是参照根据本申请实施例的方法、设备(系统)、和计算机程序产品的流程图和/或方框图来描述的。应理解可由计算机程序指令实现流程图和/或方框图中的每一流程和/或方框、以及流程图和/或方框图中的流程和/或方框的结合。可提供这些计算机程序指令到通用计算机、专用计算机、嵌入式处理机或其他可编程数据处理设备的处理器以产生一个机器，使得通过计算机或其他可编程数据处理设备的处理器执行的指令产生用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的装置。
这些计算机程序指令也可存储在能引导计算机或其他可编程数据处理设备以特定方式工作的计算机可读存储器中，使得存储在该计算机可读存储器中的指令产生包括指令装置的制造品，该指令装置实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能。
这些计算机程序指令也可装载到计算机或其他可编程数据处理设备上，使得在计算机或其他可编程设备上执行一系列操作步骤以产生计算机实现的处理，从而在计算机或其他可编程设备上执行的指令提供用于实现在流程图一个流程或多个流程和/或方框图一个方框或多个方框中指定的功能的步骤。
以上所述，仅为本申请的具体实施方式，但本申请的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本申请揭露的技术范围内，可 轻易想到变化或替换，都应涵盖在本申请的保护范围之内。
工业实用性
本申请实施例中，首先获取第一食材的标识和第一食材的第一实际重量；当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；再根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；然后，获取用户放置第二食材的第二实际重量；最后，当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。这样，利用用户历史烹饪数据可以知晓用户的烹饪习惯以及用户对某种食材偏好的口味，从而针对不同的烹饪食材都能够获取符合用户个人偏好的烹饪方法，进而满足用户对不同食材的口味要求。

Claims (10)

  1. 一种烹饪方法，其中，所述方法包括：
    获取第一食材的标识和第一食材的第一实际重量；
    当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；
    根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；
    获取用户放置第二食材的第二实际重量；
    当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
  2. 根据权利要求1所述的烹饪方法，其中，所述历史烹饪记录中包括第一食材的历史重量、第二食材的历史重量和用户评分，对应地，根据所述历史烹饪记录和所述第一食材的实际重量，确定所述第二食材的第一参考重量，包括：
    基于所述用户评分，从所述历史烹饪记录中确定目标记录；
    根据所述目标记录中的第一食材的历史重量、第二食材的历史重量和所述第一实际重量，确定所述第一参考重量。
  3. 根据权利要求2中所述的烹饪方法，其中，所述根据所述目标记录中的第一食材的历史重量、第二食材的历史重量和所述第一实际重量，确定所述第一参考重量，包括：
    根据所述第二食材的历史重量和所述第一食材的历史重量确定第一目标比例；
    根据所述第一实际重量和所述第一目标比例确定所述第一参考重量。
  4. 根据权利要求1所述的烹饪方法，其中，所述方法还包括：
    当接收到第二烹饪指令时，根据所述第一食材的标识，确定默认记录，其中，所述默认记录为厂商提供的所述第一食材与所述第二食材之间的重量关系；
    根据所述默认记录和所述第一实际重量确定并输出第二食材的第二参考重量；
    获取用户放置第二食材的第三实际重量；
    当所述第二参考重量和所述第三实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
  5. 根据权利要求2或3所述的烹饪方法，其中，所述方法还包括：
    在所述获取用户放置第二食材的第二实际重量之后，记录所述第一实际重量和所述第二实际重量；
    获取并记录用户对本次烹饪结果的用户评分；
    将所述第一实际重量、所述第二实际重量和所述用户评分增加至所述历史烹饪记录。
  6. 根据权利要求1所述的烹饪方法，其中，所述方法还包括：
    获取所述历史烹饪记录中用户评分大于第一阈值的烹饪次数；
    当所述烹饪次数大于第二阈值时，根据所述用户评分大于第一阈值对应的第一食材与所述第二食材之间的重量关系，确定第二目标比例；
    当接收到第一烹饪指令时，根据所述第一实际重量和所述第二目标比例确定第二食材的第三参考重量。
  7. 根据权利要求2所述的烹饪方法，其中，所述方法还包括：
    当所述历史烹饪记录中的用户评分均小于第三阈值时，确定所述历史烹饪记录中不存在目标记录；
    根据默认记录和所述第一实际重量确定并输出第二食材的第二参考重量。
  8. 一种烹饪装置，其中，所述装置包括：第一获取单元、第一确定单 元、第二确定单元、第二获取单元、第一烹饪单元，其中：
    所述第一获取单元，配置为获取第一食材的标识和第一食材的第一实际重量；
    所述第一确定单元，配置为当接收到第一烹饪指令时，根据所述第一食材的标识，确定历史烹饪记录，其中，所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时，所述第一食材与所述第二食材之间的重量关系；
    所述第二确定单元，配置为根据所述历史烹饪记录和所述第一食材的第一实际重量，确定并输出所述第二食材的第一参考重量；
    所述第二获取单元，配置为获取用户放置第二食材的第二实际重量；
    所述第一烹饪单元，配置为当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时，对所述第一食材和所述第二食材进行烹饪。
  9. 一种烹饪设备，其中，所述设备包括存储器、通信总线及处理器，其中：
    所述存储器，配置为存储烹饪程序；
    所述通信总线，配置为实现处理器和存储器之间的连接通信；
    所述处理器，配置为执行存储器中存储的烹饪程序，以实现如权利要求1至7中任一项所述的烹饪方法的步骤。
  10. 一种计算机存储介质，其中，所述计算机存储介质存储有烹饪程序，所述烹饪程序被处理器执行时实现如权利要求1至7中任一项所述的烹饪方法的步骤。
PCT/CN2019/118847 2019-03-05 2019-11-15 一种烹饪方法、装置、设备和计算机存储介质 WO2020177388A1 (zh)

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