Food material identification and cooking pushing method, food material identification and cooking pushing system and cooking utensil

Abstract

The invention provides a food material identification and cooking pushing method, a food material identification and cooking pushing system and a cooking utensil, wherein the food material identification and cooking pushing method comprises the following steps: receiving an image of to-be-cooked food materials; extracting a feature value of the image; performing comparative analysis for the feature value and a prestored image, and identifying type and proportion of at least one food material in the to-be-identified food materials; according to the type and the proportion of the at least one food material in the to-be-cooked food materials, calculating cooking difficulty level of the to-be-cooked food materials; and according to the cooking difficulty level of the to-be-cooked food materials, pushing cooking information to the cooking utensil. With the method, the system and the cooking utensil provided by the invention, the type and the proportion of the to-be-cooked food materials canbe identified automatically, an effect of providing optimal cooking procedures and proportion information of the food materials and water while cooking various food materials in a mixed mode is realized, a whole pot of food materials is guaranteed to reach an optimal cooking state, and too much loss of main nutrients, B Vitamins, in the food materials can be avoided.

Description

technical field [0001] The present invention relates to the technical field of intelligent cooking, in particular, to a method, system, server and cooking utensil for food material identification and cooking push. Background technique [0002] There are a wide variety of ingredients, including grains, miscellaneous beans, tubers, and seeds. The water absorption and gelatinization characteristics of different ingredients are very different. If the ingredients are not targeted for classification and cooking, it is easy to have uneven distribution of softness and hardness in the whole pot. Some easy-to-cook ingredients have a soft taste due to overheating, serious loss of nutrients, and sticky bottoms around and at the bottom. Cook-resistant ingredients are undercooked, have white cores, and dry rice on the surface of the pot due to insufficient water absorption or short heating time. Therefore, it is necessary to classify and cook the ingredients, which can not only ensure the...

AI Technical Summary

Problems solved by technology

[0003] Because when the user cooks ingredients, they mix multiple ingredients together for cooking, and the cooking methods of each ingredient are different. The cooking utensils in the prior art do not have the function of automatically

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