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

[0054] In order to be able to understand the above objectives, features and advantages of the present invention more clearly, the present invention will be further described in detail below in conjunction with the accompanying drawings and specific embodiments. It should be noted that the embodiments of the application and the features in the embodiments can be combined with each other if there is no conflict.

[0055] In the following description, many specific details are set forth in order to fully understand the present invention. However, the present invention can also be implemented in other ways different from those described here. Therefore, the protection scope of the present invention is not limited to the specific details disclosed below. Limitations of the embodiment.

[0056] The embodiment of the first aspect of the present invention proposes a method for identifying and cooking ingredients, which is used in a server, figure 1 Shows a schematic flow chart of a method for server food identification and cooking push according to an embodiment of the present invention:

[0057] Step 102, receiving an image of the food to be cooked;

[0058] Step 104: Extract feature values ​​of the image;

[0059] Step 106: Compare and analyze the feature value with the pre-stored image, and identify the type and proportion of at least one ingredient among the ingredients to be cooked;

[0060] Step 108: Calculate the cooking difficulty of the food to be cooked according to the type and proportion of at least one of the food to be cooked;

[0061] Step 110: Push cooking information to the cooking appliance according to the cooking difficulty of the food to be cooked.

[0062] The food identification and cooking push method provided by the present invention receives the image of the cooking food to be collected and sent by the cooking appliance, extracts the feature value of the image, compares and analyzes the feature value with the image of the food stored in the system, and recognizes the The type and proportion of at least one ingredient in the cooking ingredients, according to the type and proportion of the at least one ingredient in the ingredients to be cooked, calculate the cooking difficulty of the ingredient to be cooked, and push it to the cooking appliance according to the cooking difficulty of the ingredient to be cooked Cooking information is used for cooking utensils to cook according to the cooking information. It can automatically identify the types and proportions of the ingredients to be cooked, and realize the effect of providing optimal cooking procedures and information about the ratio of ingredients to water when multiple ingredients are mixed. Ensure that the ingredients in the whole pot reach the best cooking state, and avoid excessive loss of the main nutrients B vitamins in the ingredients.

[0063] In an embodiment of the present invention, preferably, the step of calculating the cooking difficulty of the food to be cooked according to the type and proportion of the at least one food material in the food to be cooked includes: according to the type of the at least one food material in the food to be cooked And the ratio, the cooking difficulty of the ingredients to be cooked is calculated by the preset formula; the preset formula is Among them, Y is the cooking difficulty of the ingredients to be cooked, X n Score the preset cooking difficulty for at least one type of ingredient among the ingredients to be cooked, W n It is the proportion of at least one ingredient in the ingredients to be cooked.

[0064] In this embodiment, the step of calculating the cooking difficulty of the food to be cooked according to the type and proportion of at least one of the food to be cooked includes: according to the type and proportion of the at least one food to be cooked, based on the type and proportion of the food to be cooked The preset cooking difficulty score of at least one type of ingredient in the ingredients and the proportion of the at least one ingredient in the ingredients to be cooked are calculated by the preset formula to calculate the cooking difficulty of the ingredients to be cooked, so that the cooking appliance obtains the best cooking procedure and Information about the ratio of ingredients to water to achieve the best cooking effect. Specifically, the cooking difficulty score for each ingredient is pre-stored in the system, for example, according to the cooking degree from easy to difficult, 0 to 10 points, 0 points for white rice, 5 points for oats, and 10 points for red beans.

[0065] In an embodiment of the present invention, preferably, the step of judging the cooking characteristics of the food to be cooked according to the cooking difficulty of the food to be cooked includes: when the cooking difficulty of the food to be cooked is within the first preset interval, The cooking characteristic of the food to be cooked is judged to be easy to cook; when the cooking difficulty of the food to be cooked is in the second preset interval, the cooking characteristic of the food to be cooked is judged to be easier to cook; when the cooking of the food to be cooked is difficult to cook When the degree is in the third preset interval, it is judged that the cooking characteristic of the food to be cooked is hard to cook; when the cooking difficulty of the food to be cooked is in the fourth preset interval, it is judged that the cooking characteristic of the food to be cooked is hard to cook; According to the cooking characteristics of the ingredients to be cooked, the cooking information is pushed to the cooking appliance.

[0066] In this embodiment, according to the cooking difficulty of the food to be cooked, the step of judging the cooking characteristics of the food to be cooked includes: when the cooking difficulty of the food to be cooked is within a first preset interval, judging the cooking of the food to be cooked The characteristic is easy to cook. When the cooking difficulty of the food to be cooked is in the second preset interval, the cooking characteristic of the food to be cooked is judged to be easier to cook. When the cooking difficulty of the food to be cooked is in the third preset In the interval, it is judged that the cooking characteristic of the food to be cooked is difficult to cook. When the cooking difficulty of the food to be cooked is in the fourth preset interval, the cooking characteristic of the food to be cooked is judged to be hard to cook, so that the cooking characteristics of the food to be cooked are difficult to cook. According to the cooking characteristics of the ingredients to be cooked, the cooking information is pushed to the cooking utensils, so that the cooking characteristics of the different ingredients to be cooked are distinguished, and then the cooking utensils are provided with a targeted cooking curve to ensure that the taste of the ingredients is reached. optimal.

[0067] In an embodiment of the present invention, preferably, the cooking information includes one or a combination of the following: cooking program of the food to be cooked, information on the ratio of the food to be cooked to water, cooking heating curve, display of the cooking characteristics of the food to be cooked information.

[0068] In this embodiment, the cooking information includes one or a combination of the following, but not limited to: the cooking program of the food to be cooked, the ratio information of the food to be cooked to water, the cooking heating curve, the display information of the cooking characteristics of the food to be cooked, Make the cooking appliance automatically add water according to the ratio information of the food to be cooked to the water, and perform the corresponding cooking operation process according to the cooking program, automatically heat or keep warm according to the cooking heating curve, and display the ease of cooking, easier cooking, and better cooking. Hard to cook and hard to cook enable users to understand the cooking characteristics of the ingredients to be cooked and enhance the user’s cooking experience.

[0069] In an embodiment of the present invention, preferably, the characteristic value includes one or a combination of the following: color, shape, color, texture, pattern.

[0070] In this embodiment, the feature value includes one or a combination of the following, but is not limited to: color, shape, color, texture, pattern, and the image feature value of the food to be cooked extracted above accurately identifies that the food to be cooked includes The types and proportions of ingredients.

[0071] The embodiment of the second aspect of the present invention proposes a method for identifying and cooking food materials, which is used in cooking appliances, figure 2 Shows a schematic flow chart of a method for identifying ingredients and cooking and pushing for cooking appliances according to an embodiment of the present invention:

[0072] Step 202: Collect images of ingredients to be cooked;

[0073] Step 204: Send the image of the food to be cooked to the server;

[0074] Step 206: Receive cooking information pushed by the server;

[0075] Step 208: Perform cooking according to the pushed cooking information.

[0076] The food identification and cooking push method provided by the present invention collects the image of the food to be cooked, sends the image of the food to be cooked to the server, so that the server can identify the food and push the cooking information, and receive the cooking information pushed by the server. Push cooking information for cooking, to ensure that the whole pot of ingredients reach the best cooking state and the best taste, and to avoid excessive loss of the main nutrient B vitamins in the ingredients.

[0077] In an embodiment of the present invention, preferably, the cooking information includes one or a combination of the following: cooking program of the food to be cooked, information on the ratio of the food to be cooked to water, cooking heating curve, display of the cooking characteristics of the food to be cooked information.

[0078] In this embodiment, the cooking information includes one or a combination of the following, but not limited to: the cooking program of the food to be cooked, the ratio information of the food to be cooked to water, the cooking heating curve, the display information of the cooking characteristics of the food to be cooked, Make the cooking appliance automatically add water according to the ratio information of the food to be cooked to the water, and perform the corresponding cooking operation process according to the cooking program, automatically heat or keep warm according to the cooking heating curve, and display the ease of cooking, easier cooking, and better cooking. Hard to cook and hard to cook enable users to understand the cooking characteristics of the ingredients to be cooked and enhance the user’s cooking experience.

[0079] The embodiment of the third aspect of the present invention proposes a food identification and cooking push system 300 for use in a server, image 3 A schematic block diagram of a system 300 for server food identification and cooking push according to an embodiment of the present invention is shown:

[0080] The receiving unit 302 is configured to receive the image of the food to be cooked;

[0081] The image extraction unit 304 is used to extract feature values ​​of the image;

[0082] The image recognition unit 306 is used to compare and analyze the feature value with the pre-stored image, and recognize the type and proportion of at least one of the ingredients to be cooked;

[0083] The image processing unit 308 is configured to calculate the cooking difficulty of the food to be cooked according to the type and proportion of at least one of the food to be cooked;

[0084] The sending unit 310 is configured to push cooking information to the cooking appliance according to the cooking difficulty of the food to be cooked.

[0085] In the food identification and cooking push system 300 provided by the present invention, the receiving unit 302 receives the image of the cooking food to be collected and sent by the cooking appliance, the image extraction unit 304 extracts the feature value of the image, and the image recognition unit 306 stores the feature value with the system. Image comparison and analysis of the food material images to identify the type and proportion of at least one food material in the food material to be cooked, the image processing unit 308 calculates the cooking difficulty of the food material to be cooked according to the type and proportion of at least one food material in the food material to be cooked According to the cooking difficulty of the ingredients to be cooked, the sending unit 310 pushes the cooking information to the cooking utensils so that the cooking utensils can cook according to the cooking information. It can automatically identify the types and proportions of the ingredients to be cooked, and realize the When mixing cooking, the effect of providing information about the optimal cooking procedure and the ratio of ingredients to water ensures the best cooking state of the whole pot of ingredients and avoids excessive loss of the main nutrients of the ingredients, B vitamins.

[0086] In an embodiment of the present invention, preferably, the image processing unit 308 is specifically configured to: calculate the cooking difficulty of the food to be cooked by using a preset formula according to the type and proportion of at least one of the food to be cooked; Let the formula be Among them, Y is the cooking difficulty of the ingredients to be cooked, X n Score the preset cooking difficulty for at least one type of ingredient among the ingredients to be cooked, W n It is the proportion of at least one ingredient in the ingredients to be cooked.

[0087] In this embodiment, the image processing unit 308 calculates the cooking difficulty of the food to be cooked according to the type and proportion of at least one of the food to be cooked includes: according to the type and proportion of the at least one food in the food to be cooked , Based on the preset cooking difficulty score of the type of at least one ingredient in the food to be cooked and the proportion of the at least one ingredient in the food to be cooked, the cooking difficulty of the food to be cooked is calculated by the preset formula, so that the cooking appliance obtains the best The best cooking program and the ratio of ingredients to water, and then the best cooking effect. Specifically, the cooking difficulty score for each ingredient is pre-stored in the system, for example, according to the cooking degree from easy to difficult, 0 to 10 points, 0 points for white rice, 5 points for oats, and 10 points for red beans.

[0088] In an embodiment of the present invention, such as image 3 As shown, preferably, it further includes: a judging unit 312, configured to judge that the cooking characteristic of the food to be cooked is easy to cook when the cooking difficulty of the food to be cooked is within the first preset interval; When the difficulty is in the second preset interval, it is judged that the cooking characteristic of the food to be cooked is easier to cook; when the cooking difficulty of the food to be cooked is in the third preset interval, it is judged that the cooking characteristic of the food to be cooked is relatively Hard to cook; when the cooking difficulty of the food to be cooked is in the fourth preset interval, it is determined that the cooking characteristic of the food to be cooked is hard to cook; the sending unit 310 is also used to send the cooking appliance to the cooking appliance according to the cooking characteristics of the food to be cooked Push cooking information.

[0089] In this embodiment, the judging unit 312 judges the cooking characteristics of the food to be cooked according to the cooking difficulty of the food to be cooked includes: when the cooking difficulty of the food to be cooked is in the first preset interval, judging the cooking The cooking characteristic of the ingredient is easy to cook. When the cooking difficulty of the ingredient to be cooked is in the second preset interval, the cooking characteristic of the ingredient to be cooked is judged to be easier to cook, and when the cooking difficulty of the ingredient to be cooked is in the first preset interval. In the third preset interval, it is judged that the cooking characteristic of the ingredient to be cooked is difficult to cook. When the cooking difficulty of the ingredient to be cooked is in the fourth preset interval, the cooking characteristic of the ingredient to be cooked is judged to be difficult to cook, so that The cooking characteristics of the ingredients to be cooked are distinguished, and the sending unit 310 pushes cooking information to the cooking utensils according to the cooking characteristics of the ingredients to be cooked, so that the cooking characteristics of different ingredients to be cooked are distinguished, and the cooking utensils are provided with targeted cooking curves. Ensure the best taste of cooking ingredients.

[0090] In an embodiment of the present invention, preferably, the cooking information includes one or a combination of the following: cooking program of the food to be cooked, information on the ratio of the food to be cooked to water, cooking heating curve, display of the cooking characteristics of the food to be cooked information.

[0091] In this embodiment, the cooking information includes one or a combination of the following, but not limited to: the cooking program of the food to be cooked, the ratio information of the food to be cooked to water, the cooking heating curve, the display information of the cooking characteristics of the food to be cooked, Make the cooking appliance automatically add water according to the ratio information of the food to be cooked to the water, and perform the corresponding cooking operation process according to the cooking program, automatically heat or keep warm according to the cooking heating curve, and display the ease of cooking, easier cooking, and better cooking. Hard to cook and hard to cook enable users to understand the cooking characteristics of the ingredients to be cooked and enhance the user’s cooking experience.

[0092] In an embodiment of the present invention, preferably, the characteristic value includes one or a combination of the following: color, shape, color, texture, pattern.

[0093] In this embodiment, the feature value includes one or a combination of the following, but is not limited to: color, shape, color, texture, pattern, and the image feature value of the food to be cooked extracted above accurately identifies that the food to be cooked includes The types and proportions of ingredients.

[0094] The embodiment of the fourth aspect of the present invention proposes a system 400 for identifying and cooking ingredients, which is used in cooking appliances, Figure 4 Shows a schematic block diagram of a system 400 for identifying and pushing cooking ingredients of cooking appliances according to an embodiment of the present invention:

[0095] The image collection unit 402 is used to collect images of the food to be cooked;

[0096] The sending unit 404 is configured to send the image of the food to be cooked to the server;

[0097] The receiving unit 406 is configured to receive cooking information pushed by the server;

[0098] The cooking unit 408 is configured to perform cooking according to the pushed cooking information.

[0099] In the food identification and cooking push system 400 provided by the present invention, the image acquisition unit 402 collects the image of the food to be cooked, and the sending unit 404 sends the image of the food to be cooked to the server for the server to identify the food and push the cooking information, and receive The unit 406 receives the cooking information pushed by the server, and the cooking unit 408 performs cooking according to the pushed cooking information to ensure that the whole pot of ingredients reach the best cooking state and the best taste, and avoid excessive loss of the main nutrient B vitamins in the ingredients.

[0100] In an embodiment of the present invention, preferably, the cooking information includes one or a combination of the following: cooking program of the food to be cooked, information on the ratio of the food to be cooked to water, cooking heating curve, display of the cooking characteristics of the food to be cooked information.

[0101] In this embodiment, the cooking information includes one or a combination of the following, but not limited to: the cooking program of the food to be cooked, the ratio information of the food to be cooked to water, the cooking heating curve, the display information of the cooking characteristics of the food to be cooked, Make the cooking appliance automatically add water according to the ratio information of the food to be cooked to the water, and perform the corresponding cooking operation process according to the cooking program, automatically heat or keep warm according to the cooking heating curve, and display the ease of cooking, easier cooking, and better cooking. Hard to cook and hard to cook enable users to understand the cooking characteristics of the ingredients to be cooked and enhance the user’s cooking experience.

[0102] In an embodiment of the fifth aspect of the present invention, a server 500 is provided, including any one of the above-mentioned food identification and cooking push system 300, Figure 5 A schematic block diagram of a server 500 according to an embodiment of the present invention is shown:

[0103] In the food identification and cooking push system 300 provided by the present invention, the receiving unit 302 receives the image of the cooking food to be collected and sent by the cooking appliance, the image extraction unit 304 extracts the feature value of the image, and the image recognition unit 306 stores the feature value with the system. Image comparison and analysis of the food material images to identify the type and proportion of at least one food material in the food material to be cooked, the image processing unit 308 calculates the cooking difficulty of the food material to be cooked according to the type and proportion of at least one food material in the food material to be cooked According to the cooking difficulty of the ingredients to be cooked, the sending unit 310 pushes the cooking information to the cooking utensils so that the cooking utensils can cook according to the cooking information. It can automatically identify the types and proportions of the ingredients to be cooked, and realize the When mixing cooking, the effect of providing information about the optimal cooking procedure and the ratio of ingredients to water ensures the best cooking state of the whole pot of ingredients and avoids excessive loss of the main nutrients of the ingredients, B vitamins.

[0104] An embodiment of the sixth aspect of the present invention provides a cooking appliance 600, including any one of the above-mentioned food identification and cooking push system 400, Image 6 A schematic block diagram of a cooking appliance 600 according to an embodiment of the present invention is shown:

[0105] In the food identification and cooking push system 400 provided by the present invention, the image acquisition unit 402 collects the image of the food to be cooked, and the sending unit 404 sends the image of the food to be cooked to the server for the server to identify the food and push the cooking information, and receive The unit 406 receives the cooking information pushed by the server, and the cooking unit 408 performs cooking according to the pushed cooking information to ensure that the whole pot of ingredients reach the best cooking state and the best taste, and avoid excessive loss of the main nutrient B vitamins in the ingredients.

[0106] Figure 7 It shows a schematic flow diagram of a method for identifying and cooking ingredients according to a specific embodiment of the present invention:

[0107] Step 702: Collect an image of miscellaneous food materials to be cooked by the user through the image acquisition device on the rice cooker.

[0108] In step 704, the image is uploaded to the image processing and recognition system, the image feature value is extracted, and the corresponding food type and proportion are calculated.

[0109] Image feature values ​​such as color, shape, color, texture, pattern and other information, calculate the corresponding food types and proportions, the image recognition system can build a powerful cloud database by pre-collecting various food images, and compare the collection of images The obtained image data is analyzed, and the corresponding food types and proportions are calculated. The pre-collection of various food images can be obtained through the Internet, or uploaded by the user, or the system can obtain images of the user's historical cooking ingredients.

[0110] Step 706: The data system calculates and judges the cooking difficulty of the whole pot of cereals.

[0111] In the system, all grains have been classified and scored according to the degree of difficulty of cooking. For example, according to the degree of cooking difficulty, 0-10 points, white rice 0 points, oats 5 points, red beans 10 points, etc.; After the system has identified the types and proportions of the ingredients in the whole pot, it can calculate X=X 1 *W 1 %+X 2 *W 2 %+X 3 *W 3 %+……X n *W n %(X n Score the difficulty of cooking a certain ingredient, W n Is the proportion of a certain ingredient in the whole pot), and the cooking difficulty of the whole pot of cereals is obtained.

[0112] In step 708, the cloud server pushes the corresponding cooking program and rice-water ratio information according to the cooking difficulty of the whole pot of cereals.

[0113] When the cooking difficulty is between 0 and 3, it is judged to be easy to cook miscellaneous grains; when the cooking difficulty is between 3 to 5, it is judged to be easier to cook miscellaneous grains; when the cooking difficulty is between 5 to 7 , It is judged as difficult to cook miscellaneous grains; when the cooking difficulty is between 7 and 10, it is judged as difficult to cook miscellaneous grains. According to these four categories, different cooking procedures and rice-water ratio information are provided.

[0114] The invention can identify single miscellaneous grains or multiple mixed miscellaneous grains. The cooking utensils can be rice cookers, pressure cookers and other cooking utensils. The invention realizes image recognition of the types and proportions of miscellaneous grain materials in the whole pot, and the cloud computer judges the difficulty of cooking the whole pot, and Pushing the corresponding cooking curve can automatically identify the type and proportion of the whole pot of miscellaneous grains, solving the problem that the current mixed cooking of various miscellaneous grains cannot provide the optimal cooking procedure, and automatically pushing the best cooking procedure and rice water ratio information according to the difficulty of cooking , Solve the problem that users will not choose the cooking program of miscellaneous grains by themselves, and ensure that the whole pot of miscellaneous grains reaches the best cooking state.

[0115] In the description of this specification, the descriptions of the terms "one embodiment", "some embodiments", "specific embodiments", etc. mean that specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in the present invention In at least one embodiment or example. In this specification, the schematic representation of the above-mentioned terms does not necessarily refer to the same embodiment or example. Moreover, the described specific features, structures, materials or characteristics can be combined in any one or more embodiments or examples in a suitable manner.

[0116] The above are only preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, the present invention can have various modifications and changes. Any modification, equivalent replacement, improvement, etc., made within the spirit and principle of the present invention should be included in the protection scope of the present invention.