CN109691864A - A kind of cooking control method, device, cooking equipment and computer storage medium - Google Patents
A kind of cooking control method, device, cooking equipment and computer storage medium Download PDFInfo
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- CN109691864A CN109691864A CN201711003204.0A CN201711003204A CN109691864A CN 109691864 A CN109691864 A CN 109691864A CN 201711003204 A CN201711003204 A CN 201711003204A CN 109691864 A CN109691864 A CN 109691864A
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- 238000010411 cooking Methods 0.000 title claims abstract description 340
- 238000000034 method Methods 0.000 title claims abstract description 48
- 235000013305 food Nutrition 0.000 claims abstract description 281
- 239000000463 material Substances 0.000 claims abstract description 249
- 235000013372 meat Nutrition 0.000 description 25
- 235000013311 vegetables Nutrition 0.000 description 14
- 235000013399 edible fruits Nutrition 0.000 description 13
- 238000010438 heat treatment Methods 0.000 description 8
- 238000004590 computer program Methods 0.000 description 7
- 238000010586 diagram Methods 0.000 description 6
- 230000008569 process Effects 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 230000006870 function Effects 0.000 description 3
- 230000007246 mechanism Effects 0.000 description 3
- 230000006835 compression Effects 0.000 description 2
- 238000007906 compression Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 238000007405 data analysis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000003287 optical effect Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 230000001960 triggered effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- 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
- A47J27/08—Pressure-cookers; Lids or locking devices specially adapted therefor
- A47J27/0802—Control mechanisms for pressure-cookers
-
- 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
-
- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B19/00—Programme-control systems
- G05B19/02—Programme-control systems electric
- G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
-
- 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
- A47J2201/00—Devices having a modular construction
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Physics & Mathematics (AREA)
- General Physics & Mathematics (AREA)
- Automation & Control Theory (AREA)
- Baking, Grill, Roasting (AREA)
Abstract
The invention discloses a kind of cooking control methods, which comprises determines the first food materials type；The first culinary art parameter is determined based on the first food materials type；First food materials are cooked based on the first culinary art parameter.The present invention further simultaneously discloses a kind of culinary art control device, cooking equipment and computer storage medium.
Description
Technical Field
The invention relates to a control technology in the field of household appliances, in particular to a cooking control method and device, cooking equipment and a computer storage medium.
Background
As the living standard of people is continuously improved, household appliances, especially kitchen household appliances, are in a diversified trend, and the same kitchen household appliance has the function of cooking various dishes, such as vegetables, meat, fruits, etc., so that a user must be familiar with cooking methods of the kitchen household appliances for cooking different dishes, and thus, the use of the kitchen household appliances becomes very complicated, the requirements on cooking experience of the user are very high, and the situations of uncooked food or scorched food, etc. may be caused by different cooking procedures when the user is not familiar with the cooking appliance to cook different dishes.
Disclosure of Invention
In order to solve the problems in the prior art, embodiments of the present invention are expected to provide a cooking control method, an apparatus, a cooking device, and a computer storage medium, which can implement intelligent cooking according to different types of cooking food materials, and improve user experience of the cooking device.
The technical scheme of the embodiment of the invention is realized as follows:
the embodiment of the invention provides a cooking control method, which comprises the following steps:
determining a first food material type;
determining a first cooking parameter based on the first food material type;
cooking the first food material based on the first cooking parameter.
In the foregoing scheme, the determining the first food material type includes:
acquiring an image of a first food material;
a first food material type is determined based on the image of the first food material.
In the above scheme, the method further comprises: creating a query list, wherein the query list comprises the corresponding relation between the food material type and the cooking parameter;
the determining a first cooking parameter based on a first food material type comprises: and determining a corresponding first cooking parameter based on the first food material type and the query list.
In the above scheme, the method further comprises:
determining a second food material type;
determining a second cooking parameter based on the second food material type when the second food material type is determined to be inconsistent with the first food material type;
cooking the second food material based on the second cooking parameter.
In the above scheme, before determining the first food material type, the method further includes:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
In the foregoing solution, the determining that the condition for adding food materials is satisfied based on the current state of the cooking device includes:
determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or
It is determined that the preset time is satisfied based on a cooking time of the cooking apparatus.
An embodiment of the present invention further provides a cooking control apparatus, including: the device comprises a type determining module, a parameter determining module and a control module;
the type determining module is used for determining a first food material type;
the parameter determination module is configured to determine a first cooking parameter based on the first food material type;
the control module is used for cooking the first food material based on the first cooking parameter.
In the above scheme, the type determining module further comprises an image obtaining module;
the image acquisition module is used for acquiring an image of the first food material;
the type determining module is specifically configured to determine a first food material type based on the image of the first food material.
In the above scheme, the parameter determining module further includes a creating sub-module, where the creating sub-module is configured to create a query list, and the query list includes a correspondence between a type of a food material and a cooking parameter; the parameter determination module is specifically configured to:
and determining a corresponding first cooking parameter based on the first food material type and the query list.
In the above scheme, the type determining module is further configured to determine a second food material type;
the parameter determination module is further configured to determine a second cooking parameter based on the second food material type when it is determined that the second food material type is inconsistent with the first food material type;
the control module is further configured to cook the second food material based on the second cooking parameter.
In the above scheme, the device further comprises a reminding module; the reminding module is used for:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
In the above scheme, the reminding module is specifically configured to: determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or sending out a food adding reminder when the preset time is determined to be met based on the cooking time of the cooking equipment.
An embodiment of the present invention further provides a cooking control apparatus, including:
a memory for storing an executable program;
and a processor for implementing the cooking control method as described above when executing the executable program stored in the memory.
The embodiment of the invention also provides a computer storage medium which stores an executable program, and the executable program
The program when executed by the processor implements the cooking control method as described above.
An embodiment of the present invention further provides a cooking apparatus, including: the cooking control device as described above.
As can be seen, according to the cooking control method, the cooking control device, the cooking apparatus, and the computer storage medium provided by the embodiments of the present invention, the type of the cooking material is determined, the cooking parameter is determined based on the type of the cooking material, and the cooking material is cooked based on the determined cooking parameter. Therefore, the cooking equipment can determine the cooking parameters according to different cooking food materials so as to automatically cook according to the cooking parameters, and even a user who is not familiar with the functions of the cooking equipment can cook delicious food when using the cooking equipment, so that the requirements on the cooking experience of the user during cooking are reduced, and the user experience of the cooking equipment is improved.
In addition, the embodiment of the invention also reminds the user of adding food materials through a reminding mechanism, thereby achieving better user experience.
Drawings
FIG. 1 is a schematic flow chart diagram illustrating an alternative embodiment of a cooking control method according to the present invention;
FIG. 2 is a schematic flow chart of an alternative embodiment of a cooking control method of the present invention;
FIG. 3a is a schematic view of an alternative paving structure for adjusting the distance between an upper baking tray and a lower baking tray according to an embodiment of the present invention;
FIG. 3b is a schematic view of an alternative paving structure for adjusting the distance between the upper and lower baking trays according to an embodiment of the present invention;
FIG. 3c is a schematic view of an alternative paving structure for adjusting the distance between the upper and lower baking trays according to an embodiment of the present invention;
FIG. 4 is a flowchart illustrating an implementation of an alternative embodiment of the cooking control method of the present invention;
FIG. 5 is a functional block diagram of an alternative embodiment of the cooking control device of the present invention;
fig. 6 is a schematic structural diagram of an alternative embodiment of the cooking control device of the present invention.
Detailed Description
In the embodiment of the invention, the cooking equipment determines the type of the cooking food material, determines the cooking parameter based on the type of the food material, and finally cooks the cooking food material based on the determined cooking parameter, so that the cooking parameter can be determined according to different cooking food materials, and further, the cooking is automatically carried out based on the cooking parameter, so that even if a user who is not familiar with the function of the cooking equipment uses the cooking equipment, delicious food can be cooked, the requirement on the cooking experience of the user is reduced, and the user experience of the cooking equipment is improved.
On the other hand, the embodiment of the invention also enables the cooking equipment to send the food adding reminding when the food adding condition is met through a reminding mechanism, so that the cooking equipment achieves better user experience.
The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
Fig. 1 is a schematic flow chart of an alternative embodiment of the cooking control method of the present invention, and referring to fig. 1, the cooking control method includes the following steps:
step 101: determining a first food material type;
here, the cooking device is provided with an image capturing unit, such as a camera, for capturing an image of a cooking material, the cooking device identifies the captured image, matches the identified image data with data stored in the cooking device, and determines a type of the material, or the cooking device uploads the captured image to a server, the server performs image identification again to obtain a type of the material corresponding to the image, and finally sends the type of the material to the cooking device, so that the cooking device obtains the type of the material. Or, the cooking device may also determine the type of the food material directly according to a received input instruction, where the input instruction may be sent to the cooking device by a terminal device associated with the cooking device, and the input instruction is obtained by the terminal device by receiving an input of a user; the input instruction can also be that the cooking device receives the type of the food material directly input by the user on the control interface of the cooking device, so that the cooking device obtains the type of the food material. The food material types comprise: meats, fruits, vegetables, etc. In some other optional embodiments, the food material types may further include: mutton, beef, chicken, green vegetables, melons and fruits and the like.
Based on the method, the cooking device acquires an image of a first food material, and determines a first food material type based on the image of the first food material.
Step 102: determining a first cooking parameter based on the first food material type;
specifically, based on the first food material type, the cooking device performs matching search on a query list stored by the cooking device to obtain a first cooking parameter matched with the first food material type. Here, the query list may be stored in a memory of the cooking device, where the query list includes a correspondence between food material types and cooking parameters, that is, each food material type corresponds to a cooking parameter; of course, as an optional embodiment, the cooking device may also upload the first food material type to the server, identify the first food material type by the server, obtain the cooking parameter corresponding to the first food material type, and finally send the cooking parameter to the cooking device, so that the cooking device obtains the first cooking parameter.
It should be noted that the first cooking parameter includes all cooking parameters of the first food material type when the cooking device cooks, for example, including time, temperature, power value and the like of cooking; even including the time, temperature, power level of each cooking stage; and if the cooking equipment is divided into an upper baking tray and a lower baking tray, the temperature and the power value of the upper baking tray and the lower baking tray, the temperature difference of the upper baking tray and the lower baking tray, and the like are also included.
In a specific embodiment, different degrees of maturity for the same food material type correspond to different cooking parameters. Specifically, after the cooking equipment determines the type of the first food material, the maturity of the cooking food material is determined, and finally, the cooking parameter is determined according to the first food material and the maturity of the first food material, wherein the maturity of the food material is the degree of the cooking food material to make the food material cooked; for example, if the cooking device is to cook a meat food material that is cooked more than usual, the cooking time may be increased or the cooking temperature may be increased, resulting in a meat food material that is cooked more than usual. It should be noted that, a first cooking parameter is determined based on the first food material, the first cooking parameter may include a group of cooking parameters, as shown in table 1, there are two groups of cooking parameters corresponding to meat-based food materials, one group is a power value P11 and a time t 11; the other group is power value P12 and time t 12. Here, it should be noted that the cooking device may determine the degree of maturity of the food material according to a received input instruction, where the input instruction is sent to the cooking device by a terminal device associated with the cooking device, and the input instruction is obtained by the terminal device by receiving an input of a user; the input instruction can also be that the cooking device receives the degree of maturity input by the user directly on the control interface of the cooking device, so that the cooking device obtains the degree of maturity of the type of the food material to be cooked.
TABLE 1
Step 103, cooking the first food material based on the first cooking parameter;
for example, the first cooking parameter comprises a power value of the first cooking phase of P31, a power value of the second cooking phase of P32, a time of the first cooking phase of t31, and a time of the second cooking phase of t32, then the cooking apparatus controls the cooking of said first food item at a power value of P31 for a time of the first cooking phase of t31, and at a power value of P32 for a time of the second cooking phase of t 32; it should be added that in some other alternative embodiments, the cooking parameters may include temperature difference, time difference, etc., and the temperature, time, etc. information is detected by a temperature sensing device, a timer, etc. installed in the cooking apparatus.
In a specific embodiment, when another food material is added in the cooking process, the cooking device re-determines the type of the food material, compares whether the current food material type is consistent with the previous food material type, determines a cooking parameter corresponding to the current food material type based on the current food material type when the current food material type is inconsistent with the previous food material type, and cooks the current food material according to the determined cooking parameter. Specifically, after the second food material is added, the cooking device determines the type of the second food material, compares the type of the second food material with the type of the first food material, determines a second cooking parameter corresponding to the type of the second food material according to the type of the second food material when it is determined that the type of the second food material is inconsistent with the type of the first food material, and finally cooks the second food material according to the second cooking parameter.
In a specific embodiment, before the determining of the first food material type, the cooking device is further provided with a reminding mechanism, specifically, the cooking device judges whether the current state meets the food material adding condition, and sends out a food material adding reminder when the current state meets the food material adding condition. For example, when the temperature of the cooking apparatus reaches a preset temperature or the cooking time reaches a preset time; or when the cooking temperature and the cooking time of the cooking equipment reach the preset temperature and the preset time at the same time, sending out a food adding prompt. Here, the reminding of adding the food materials can be performed by making a Light-Emitting Diode (LED) lamp arranged on the cooking device flash; or enabling a display arranged on the cooking equipment to display the food adding reminding message; or enabling a microphone or a buzzer arranged on the cooking equipment to send out a voice message for reminding the food adding; and when the terminal equipment analyzes that the state data meets the food adding condition, sending a food adding prompt.
Specifically, referring to fig. 2, fig. 2 is a schematic flow chart of an alternative embodiment of the cooking control method of the present invention, which includes the following steps:
step 201, when the current state of the cooking equipment meets the condition of adding food materials, sending a food material adding prompt;
specifically, when the cooking device reaches a preset temperature and/or reaches a preset time, a food adding reminder is sent, and the user adds food to the cooking device.
Step 202, determining the type of the added food material as a first food material type;
step 203, determining a first cooking parameter based on the first food material type;
step 204, cooking the first food material based on the first cooking parameter;
step 205, determining the second food material type;
it should be noted that the cooking device is triggered to determine the second food material type based on a triggering instruction, and the triggering instruction may be that the cooking device detects that the cooking device is turned on, for example, a user turns on the cooking device to join the second food material. Specifically, triggering the cooking equipment to acquire an image of a second food material, and determining the type of the second food material according to the image of the second food material; or the cooking device directly receives the input information of the second food material type; or, the cooking equipment periodically collects images of food materials in the cooking equipment, and performs data analysis on the collected images of the food materials to obtain image data information of the food materials; and comparing the image data information of the currently collected food material with the image data information collected last time, and triggering the cooking equipment to determine the type of the second food material when the two are not matched.
Step 206, judging whether the second food material type is consistent with the first food material type, if not, executing step 207; if yes, go back to step 204.
Specifically, the cooking equipment compares the food material types of the first food material and the second food material, and judges whether the second food material type is consistent with the first food material type; or the cooking equipment acquires the food material information input by the user to determine a second food material type, compares the second food material type with the first food material type and judges whether the second food material type is consistent with the first food material type.
Step 207, when it is determined that the second food material type is not consistent with the first food material type, determining a second cooking parameter based on the second food material type.
Step 208, cooking the second food material based on the second cooking parameter.
In summary, according to the cooking control scheme provided by the invention, the cooking device determines the type of the cooking food material, determines the cooking parameter based on the type of the food material, and finally cooks the cooking food material based on the determined cooking parameter, so that the cooking device can determine the cooking parameter according to different cooking food materials, and further automatically cooks based on the cooking parameter, so that even when a user who is not familiar with the cooking device uses the cooking device, delicious food can be cooked, thereby reducing the requirements on the cooking experience of the user, and improving the user experience of the cooking device.
The invention further provides a reminding scheme, the cooking equipment is provided with the food adding condition, and the food adding reminding is sent out when the cooking equipment meets the food adding condition, so that the user experience of the cooking equipment is further improved.
Based on the method flow of the above embodiment, the specific implementation process of the cooking control method according to the embodiment of the present invention is further described in detail below by taking the frying and baking machine apparatus shown in fig. 3a-3c, which is provided with a baking tray assembly, wherein the baking tray assembly includes an upper tray and a lower tray.
Fig. 4 is a schematic diagram of a specific implementation flow of an alternative embodiment of the cooking control method of the present invention, and referring to fig. 4, the cooking control method includes the following steps:
step 401, the frying and baking machine starts to cook, the lower tray is controlled to be heated at a first power value P1, the upper tray is controlled to be heated at a second power value P2, the lower tray is ensured to reach a set target temperature T1, and the upper tray reaches a set target temperature T2;
here, it should be noted that this stage is a heating and fermenting stage of the baking machine for the flour, and referring to fig. 3a to 3c, temperature sensors are disposed on the upper and lower plates of the baking machine, and are used for detecting the temperatures of the upper and lower plates and determining whether the detected temperature reaches a target temperature.
Step 402, testing whether the compression amount of the dough on the sensor is too large;
when the pressure of the dough is tested to be too large, namely fermentation is successful, referring to fig. 3a-3c, here, a pressure sensor is installed on the upper tray of the frying and baking machine, and a preset pressure value is set, the pressure sensor on the upper tray detects the pressure value of the upper tray, when the detected pressure value of the upper tray reaches the preset pressure value, the requirement that the compression amount of the dough to the sensor is too large is met, and step 403 is executed; otherwise, the process continues to step 401.
Step 403, controlling the lower disc to heat at a third power value P3, and controlling the upper disc to heat at a fourth power value P4, so as to ensure that the lower disc reaches a set target temperature T3 and the upper disc reaches a set target temperature T4;
here, it should be noted that this stage is a baking stage of the baking machine for the flour, and referring to fig. 3a to 3c, the temperature sensors disposed on the upper and lower plates of the baking machine detect the temperatures of the upper and lower plates, and determine whether the detected temperature reaches the target temperature.
Step 404, whether the baking time t1 is reached;
here, a timer is provided in the grill and counts time to determine whether the roasting time reaches a preset roasting time t 1. Based on the above steps, it should be noted that all the parameters in the above steps are food material adding conditions of the cooking device for the scones, and specifically, satisfying the food material adding conditions includes: the method meets the requirements that the temperature of the lower plate is T1, the temperature of the upper plate is T2 and the pressure value of the upper plate is a preset pressure value in a fermentation heating stage, and also meets the requirements that the temperature of the lower plate is T3, the temperature of the upper plate is T4 and the baking time is T1 in a baking stage. When the food material adding condition is satisfied, step 405 and step 406 are executed. It should be added that step 405 and step 406 may be performed simultaneously, or step 405 may be performed before step 406.
Step 405, sending a reminder to add food materials;
specifically, an LED lamp is arranged on the frying and baking machine, and the LED lamp is enabled to flicker when the food adding condition is met so as to remind a user of adding food; or the display is arranged on the frying and baking machine, and when the food adding condition is met, the display is enabled to display a food adding reminding message so as to remind a user of adding food; or a microphone or a buzzer is arranged on the frying and baking machine, and when the food material adding condition is met, the microphone or the buzzer sends a voice message for reminding the user of adding the food material so as to remind the user of adding the food material; and then or, the frying and baking machine sends the state data to terminal equipment associated with the frying and baking machine, and the terminal equipment sends a food adding prompt when the state data meets the food adding condition through analysis.
Step 406, opening the cover of the cooking equipment, placing the food materials in the baking tray, and closing the cover;
here, after receiving the food adding reminding signal, the user opens the cover of the cooking device, places the food in the baking tray, and closes the cover. Thereby triggering the cooking device to identify the type of the added food material, i.e. performing step 407.
Step 407, determining whether the food material type is meat; if the meat is not meat, performing step 408 and 410; if not, go to step 411;
specifically, if the meat is determined, the frying and baking machine determines the cooking parameters corresponding to the meat; cooking the meat food material based on the corresponding cooking parameter. Here, the cooking device performs matching search on a query list stored in the cooking device to obtain cooking parameters matched with the meat, and executes the step 409 and 411; as an optional embodiment, the cooking device sends the food material type of meat to the server, the server determines the cooking parameter corresponding to the food material type of meat of the cooking device, and finally the server sends the cooking parameter to the cooking device, so that the cooking device obtains the cooking parameter.
Step 408, moving the distance between the upper tray and the lower tray to determine that the upper tray is in contact with the meat;
here, referring to fig. 3a to 3c, the upper and lower trays of the frying and roasting machine are provided with a motor, a pressure sensor and a temperature sensor, the motor drives to move the distance between the upper and lower trays, a pressure value F1 is preset, the pressure sensor on the upper tray detects the pressure applied to the upper tray in real time, and when the pressure value is detected to be not equal to F1, the distance between the upper and lower trays is adjusted until the pressure value is detected to be F1. Specifically, if the current pressure value is smaller than F1, the distance between the upper and lower discs is reduced; if the current pressure value is greater than F1, the distance between the upper and lower discs is increased, and the specific method for adjusting the upper and lower discs is not described herein again.
Step 409, heating the lower disc at a fifth power value P5, and heating the upper disc at a sixth power value P6 to ensure that the lower disc reaches a set target temperature T5 and the upper disc reaches a set target temperature T6;
similarly, the temperature sensors arranged on the upper and lower plates of the frying and baking machine detect the temperatures of the upper and lower plates, and judge whether the detected temperature reaches the target temperature of the cooking stage.
Step 410, detecting whether the baking time t2 is reached;
similarly, the frying and roasting machine is also provided with a timer for detecting whether the roasting time of the stage reaches the target time t2, and if the roasting time of the stage reaches t2, the cooking of the meat food material is controlled to be finished.
It should be noted that the cooking parameters corresponding to the meat in the frying and baking machine are a pressure value F of the upper baking tray, a lower tray power value P5, an upper tray power value P6, a lower tray temperature T5, an upper tray temperature T6, and a time T2; the cooking parameters corresponding to the meat in the other cooking device may be other parameters.
If not, go to step 411.
Step 411, determining whether the added food materials are vegetables; if the vegetable is selected, go to step 412-414; if not, go to step 415;
specifically, if the vegetables are determined, the frying and baking machine determines the cooking parameters corresponding to the vegetables; cooking the vegetable-based food material based on the cooking parameters.
Step 412, moving the distance between the upper tray and the lower tray, and determining that the upper tray is not in contact with the vegetables;
here, referring to fig. 3a to 3c, the pressure sensor on the upper tray of the frying and baking machine detects the pressure on the upper tray in real time, and when the pressure value on the upper tray is zero, it is determined that the upper tray is not in contact with the vegetables.
Step 413, heating the lower disc at a seventh power value P7, and heating the upper disc at an eighth power value P8 to ensure that the lower disc reaches a set target temperature T7 and the upper disc reaches a set target temperature T8;
similarly, the temperature sensors arranged on the upper and lower plates of the frying and baking machine detect the temperatures of the upper and lower plates, and judge whether the detected temperature reaches the target temperature of the cooking stage.
Step 414, detecting whether the baking time t3 is reached;
similarly, the timer of the frying and baking machine detects the baking time at this stage, and determines whether the baking time reaches the target time t3, and if so, the cooking of the vegetable food material is finished.
It should be noted that the cooking parameters corresponding to vegetables in the frying and roasting machine are that the pressure value of the upper roasting tray is zero, the power value of the lower tray is P7, the power value of the upper tray is P8, the temperature of the lower tray is T7, the temperature of the upper tray is T8, and the time T3; the cooking parameters corresponding to the vegetables may be other parameters in other cooking devices.
If not, execution continues with step 416.
Step 415, determining whether the added food materials are fruits; if it is a fruit, then step 416-418 is performed.
Specifically, if the fruits are judged, the frying and baking machine determines the cooking parameters corresponding to the fruits; and cooking the fruit food materials based on the corresponding cooking parameters.
Step 416, moving the distance between the upper tray and the lower tray, and determining that the upper tray keeps a certain distance from the fruits;
here, there are two ways to achieve that the upper tray is kept at a certain distance from the fruit.
In a first mode, referring to fig. 3a to 3c, an infrared sensor is further disposed on the frying and baking machine, and is used for detecting a distance between the upper tray and the food material, and presetting a distance H, where the distance H is a distance between the upper tray and the food material, and controlling the frying and baking machine to move up and down, so that the distance between the upper tray and the food material reaches the preset distance H.
The pressure sensor on the upper tray of the frying and baking machine detects the pressure on the upper tray, when the pressure on the upper tray is zero, the distance between the upper tray and the lower tray is reduced, and the pressure sensor on the upper tray of the frying and baking machine is controlled to detect the pressure on the upper tray in real time; when the pressure on the upper tray is not zero, the distance between the upper tray and the lower tray is increased, the pressure sensor on the upper tray of the frying and baking machine is controlled to detect the pressure on the upper tray in real time, and when the pressure value on the upper tray is changed from zero to zero, the upper tray moves upwards or downwards again by a preset distance H.
Step 417, heating the lower disc at a seventh power value P9, and heating the upper disc at an eighth power value P10 to ensure that the lower disc reaches a set target temperature T9 and the upper disc reaches a set target temperature T10;
similarly, the temperature sensors arranged on the upper and lower plates of the frying and baking machine detect the temperatures of the upper and lower plates, and judge whether the detected temperature reaches the target temperature of the cooking stage.
Step 418, detecting whether the baking time t4 is reached;
similarly, the timer of the frying and roasting machine detects the roasting time at this stage, and determines whether the detected time reaches the target time t4, and if so, the cooking of the vegetable food material is finished.
It should be noted that, in the frying and roasting machine, the cooking parameters corresponding to the fruits are that the pressure value of the upper roasting tray is zero while the distance between the upper roasting tray and the surface of the fruits is H, the lower tray power value P9, the upper tray power value P10, the lower tray temperature T9, the upper tray temperature T10 and the time T4; the cooking parameters corresponding to fruit type in other cooking devices may be other parameters.
In a specific embodiment, different degrees of maturity for the same food material type correspond to different cooking parameters. Specifically, after the meat-based food material is determined by the frying and roasting machine, the degree of ripeness of the meat-based food material is determined, and finally, the cooking parameters are determined according to the degree of ripeness of the meat-based food material and the degree of ripeness of the meat-based food material. For example, if the user needs to cook the meat food material more cooked than usual, corresponding maturity information may be input, and the cooking device controls to increase the cooking time or increase the cooking temperature according to the received maturity information, so as to cook the needed maturity of the user. It should be noted that the cooking parameters determined based on the meat-based food materials of the cooking device may include a group of cooking parameters, as shown in table 1, there are two groups of cooking parameters corresponding to the meat-based food materials, one group is a power value P11 and a time t 11; the other group is power value P12 and time t 12.
In order to realize the method of the embodiment of the invention, the invention also provides a cooking control device which is used for realizing the specific details of the cooking control method of the invention and achieving the same effect.
Fig. 5 is a functional structure diagram of an alternative embodiment of the cooking control device of the present invention, and referring to fig. 5, the cooking control device includes: a type determination module 51, a parameter determination module 52 and a control module 53; wherein,
the type determining module 51 is configured to determine a first food material type;
the parameter determination module 52 is configured to determine a first cooking parameter based on the first food material type;
the control module 53 is configured to cook the first food material based on the first cooking parameter;
optionally, the type determining module 51 further comprises an image obtaining module (not shown);
the image acquisition module is used for acquiring an image of the first food material;
the type determining module 51 is specifically configured to determine a first food material type based on the image of the first food material.
Optionally, the parameter determining module 52 further includes a creating sub-module (not shown), and the creating sub-module is configured to create a query list, where the query list includes a corresponding relationship between the food material type and the cooking parameter; the parameter determining module 52 is specifically configured to:
and determining a corresponding first cooking parameter based on the first food material type and the query list.
Optionally, the type determining module 51 is further configured to determine a second food material type;
the parameter determining module 52 is further configured to determine a second cooking parameter based on the second food material type when it is determined that the second food material type is inconsistent with the first food material type;
the control module 53 is further configured to cook the second food material based on the second cooking parameter.
Optionally, the device further comprises a reminder module (not shown); the reminding module is used for:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
Optionally, the determining that the food material adding condition is met based on the current state of the cooking device includes:
determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or
It is determined that the preset time is satisfied based on a cooking time of the cooking apparatus.
In practical applications, the type determining module 51, the parameter determining module 52 and the control module 53 may be implemented by a Processor in the application-function switching device, such as a Central Processing Unit (CPU), a Micro Processing Unit (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like.
In the cooking control device provided in the above embodiment, when performing cooking control, only the division of the program modules is exemplified, and in practical applications, the processing distribution may be completed by different program modules according to needs, that is, the internal structure of the device may be divided into different program modules to complete all or part of the processing described above. In addition, the cooking control device and the cooking control method provided by the above embodiments belong to the same concept, and specific implementation processes thereof are described in the method embodiments and are not described herein again.
The embodiment of the invention also provides cooking equipment which comprises any one of the cooking control devices.
In order to realize the method of the embodiment of the invention, the invention also provides a cooking control device which is used for realizing the specific details of the cooking control method of the invention and achieving the same effect.
Fig. 6 is a schematic structural diagram of an alternative embodiment of the cooking control device of the present invention, and referring to fig. 6, the cooking apparatus includes: a processor 61, and a memory 62 for storing computer programs operable on the processor 61; wherein,
the processor 61 is configured to, when running the computer program, execute:
determining a first food material type;
determining a first cooking parameter based on the first food material type;
cooking the first food material based on the first cooking parameter.
Optionally, the processor 61 is configured to, when running the computer program, perform:
acquiring an image of a first food material;
a first food material type is determined based on the image of the first food material.
Optionally, the processor 61 is configured to, when running the computer program, perform:
creating a query list, wherein the query list comprises the corresponding relation between the food material type and the cooking parameter; and determining a corresponding first cooking parameter based on the first food material type and the query list.
Optionally, the processor 61 is configured to, when running the computer program, perform:
determining a second food material type;
determining a second cooking parameter based on the second food material type when the second food material type is determined to be inconsistent with the first food material type;
cooking the second food material based on the second cooking parameter.
Optionally, the processor 61 is configured to, when running the computer program, perform:
and sending an adding food material prompt when determining that the adding food material condition is met based on the current state of the cooking equipment before determining the first food material type.
Optionally, the processor 61 is configured to, when running the computer program, perform:
determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or
It is determined that the preset time is satisfied based on a cooking time of the cooking apparatus.
In practice, of course, the various components are coupled together by a bus system 63, as shown in FIG. 6. It will be appreciated that the bus system 63 is used to enable communications among the components. The bus system 63 includes a power bus, a control bus, and a status signal bus in addition to the data bus. For clarity of illustration, however, the various buses are labeled as bus system 63 in FIG. 6.
The present invention also provides a computer storage medium having stored thereon an executable program that when executed by a processor performs the steps of:
determining a first food material type;
determining a first cooking parameter based on the first food material type;
cooking the first food material based on the first cooking parameter.
Optionally, when executed by the processor, the executable program performs the steps of:
acquiring an image of a first food material;
a first food material type is determined based on the image of the first food material.
Optionally, when executed by the processor, the executable program creates a query list, where the query list includes a correspondence between the type of the food material and the cooking parameter; the step of determining a first cooking parameter based on a first food material type:
and determining a corresponding first cooking parameter based on the first food material type and the query list.
Optionally, the executable program, when executed by the processor, determines the second food material type in a specific implementation;
determining a second cooking parameter based on the second food material type when the second food material type is determined to be inconsistent with the first food material type;
cooking the second food material based on the second cooking parameter.
Optionally, when executed by the processor, the executable program may specifically implement the steps before determining the first food material type:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
Optionally, the executable program, when executed by the processor, is configured to implement the step of determining that the condition for adding ingredients is satisfied based on the current state of the cooking apparatus:
determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or
It is determined that the preset time is satisfied based on a cooking time of the cooking apparatus.
In practical applications, the computer-readable storage medium may be a Memory such as a Ferroelectric Random Access Memory (FRAM), a Read-Only Memory (ROM), a Programmable Read-Only Memory (PROM), an erasable Programmable Read-Only Memory (EPROM), an electrically erasable Programmable Read-Only Memory (EEPROM), a Flash Memory (Flash Memory), a magnetic surface Memory, an optical disk, or a Compact Disc Read-Only Memory (CD-ROM).
The above description is only a preferred embodiment of the present invention, and is not intended to limit the scope of the present invention. Any modification, equivalent replacement, and improvement made within the spirit and scope of the present invention are included in the protection scope of the present invention.
Claims (14)
1. A cooking control method, characterized in that the method comprises:
determining a first food material type;
determining a first cooking parameter based on the first food material type;
cooking the first food material based on the first cooking parameter.
2. The method of claim 1, wherein the determining the first food material type comprises:
acquiring an image of a first food material;
a first food material type is determined based on the image of the first food material.
3. The method according to claim 1 or 2,
the method further comprises the following steps: creating a query list, wherein the query list comprises the corresponding relation between the food material type and the cooking parameter;
the determining a first cooking parameter based on a first food material type comprises: and determining a corresponding first cooking parameter based on the first food material type and the query list.
4. The method of claim 1, further comprising:
determining a second food material type;
determining a second cooking parameter based on the second food material type when the second food material type is determined to be inconsistent with the first food material type;
cooking the second food material based on the second cooking parameter.
5. The method of claim 1, wherein prior to determining the first food material type, the method further comprises:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
6. The method of claim 5, wherein determining that the add food material condition is met based on a current state of the cooking appliance comprises:
determining that a preset temperature is satisfied based on a temperature of the cooking apparatus; and/or
It is determined that the preset time is satisfied based on a cooking time of the cooking apparatus.
7. A cooking control device, characterized in that the device comprises: the device comprises a type determining module, a parameter determining module and a control module;
the type determining module is used for determining a first food material type;
the parameter determination module is configured to determine a first cooking parameter based on the first food material type;
the control module is used for cooking the first food material based on the first cooking parameter.
8. The apparatus of claim 7, wherein the type determination module further comprises an image acquisition module;
the image acquisition module is used for acquiring an image of the first food material;
the type determining module is specifically configured to determine a first food material type based on the image of the first food material.
9. The apparatus of claim 7 or 8, wherein the parameter determination module further comprises a creation sub-module for creating a query list comprising a correspondence of food material types to cooking parameters; the parameter determination module is specifically configured to:
and determining a corresponding first cooking parameter based on the first food material type and the query list.
10. The apparatus of claim 7,
the type determining module is further used for determining a second food material type;
the parameter determination module is further configured to determine a second cooking parameter based on the second food material type when it is determined that the second food material type is inconsistent with the first food material type;
the control module is further configured to cook the second food material based on the second cooking parameter.
11. The apparatus of claim 7, further comprising a reminder module; the reminding module is used for:
and sending a food adding prompt when determining that the food adding condition is met based on the current state of the cooking equipment.
12. A cooking control device, characterized in that the device comprises:
a memory for storing an executable program;
a processor for implementing the cooking control method according to any one of claims 1 to 6 when executing the executable program stored in the memory.
13. A computer storage medium characterized in that an executable program is stored, which when executed by a processor, implements the cooking control method according to any one of claims 1 to 6.
14. A cooking apparatus, characterized in that the cooking apparatus comprises: the cooking control device of any one of claims 7 to 11.
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