Cooking interaction method and device and cooking equipment

Abstract

The invention provides a cooking interaction method and device and cooking equipment, and relates to the technical field of intelligent control, and the method comprises the steps: displaying a cooking interaction interface through a graphical user interface; in response to an input operation acting on the cooking interaction interface, obtaining input information of a user; searching at least one nutrition curve corresponding to the input information from a pre-constructed nutrition database, and displaying the nutrition curve through a cooking interaction interface; responding to a selection operation aiming at the at least one nutrition curve; and determining the selected nutrition curve as a target nutrition curve, and determining a preset cooking mode corresponding to the nutrition curve as a target cooking mode. According to the cooking interaction method and device and the cooking equipment provided by the invention, the user can know the nutrition change in the cooking process in time, so that the diet health awareness of the user is improved, the user is helped to manage the nutrition intake of daily diet, the individual requirements of the user on cooking are effectively met, and the cooking experience of the user is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of intelligent control, and in particular to a cooking interaction method and device and a cooking equipment. BACKGROUND

[0002] At present, cooking equipment is developing towards intelligence, such as intelligent steam ovens, intelligent integrated stoves and the like, which can meet daily cooking needs.

[0003] However, with the continuous development of intelligent control technology, people have put forward higher and higher personalized needs for intelligent cooking equipment, such as realizing healthy diet recommendation, green and healthy recipe management and the like.

[0004] However, the commonly used intelligent cooking equipment currently does not have the function of directly displaying the nutritional information of food materials, making it difficult for users to know the changes of the nutritional information of food materials in real time during cooking, and difficult to realize the personalized needs of users for cooking, thereby reducing the cooking experience of users. SUMMARY

[0005] Therefore, the present application aims to provide a cooking interaction method, device and cooking equipment to alleviate the above technical problems.

[0006] In a first aspect, the present application provides a cooking interaction method, comprising: displaying a cooking interaction interface through a graphical user interface; in response to an input operation acting on the cooking interaction interface, obtaining input information of a user, wherein the input information comprises food material information and / or a cooking label corresponding to the food material information, wherein the cooking label at least comprises a label corresponding to characteristic information of food material, a label corresponding to cooking effect, and a label corresponding to cooking method; finding at least one nutrition curve corresponding to the input information from a pre-constructed nutrition database, and displaying the at least one nutrition curve through the cooking interaction interface; wherein the nutrition curve is used to represent the change curve of at least one nutrient contained in the food material information under a preset cooking method; in response to a selection operation on the at least one nutrition curve; determining the selected nutrition curve as a target nutrition curve, and determining the preset cooking method corresponding to the selected nutrition curve as a target cooking method.

[0007] With reference to the first aspect, in a first possible implementation of the first aspect, the method further comprises: in response to a cooking start operation acting on the cooking device, controlling the cooking device to perform a cooking operation in the target cooking mode; generating a nutrient dynamic display coordinate system based on the target nutrient curve, and displaying the nutrient dynamic display coordinate system through the cooking interactive interface; monitoring a cooking parameter of the cooking device, wherein the cooking parameter comprises a cooking time; and dynamically displaying the target nutrient curve in the nutrient dynamic display coordinate system displayed on the cooking interactive interface based on the cooking time.

[0008] With reference to the first possible implementation of the first aspect, in a second possible implementation of the first aspect, the cooking parameter comprises at least one of the following: a food material temperature, a food material color, and a humidity and a gas content of a cooking cavity; and the method further comprises: displaying the cooking parameter through the cooking interactive interface.

[0009] With reference to the second possible implementation of the first aspect, in a third possible implementation of the first aspect, the step of displaying the cooking parameter through the cooking interactive interface comprises: if the cooking parameter comprises the food material color, dynamically displaying food material image information containing the food material color on the cooking interactive interface based on the cooking time.

[0010] With reference to the first possible implementation of the first aspect, in a fourth possible implementation of the first aspect, the method further comprises: in response to the end of the cooking operation, displaying a cooking evaluation control through the cooking interactive interface; in response to an input operation acting on the cooking evaluation control, obtaining cooking evaluation information input by the user; the cooking evaluation information comprises at least one of the following: cooking rate information, food material texture information, and food material color information; and updating the nutrient curve based on the cooking evaluation information.

[0011] With reference to the first aspect, in a fifth possible implementation of the first aspect, the method further comprises: obtaining food material information input by the user within a preset time period; counting a total amount of a preset nutrient included in the food material information; generating a cooking cycle record table based on the total amount of the nutrient, and generating cooking recommendation information according to the total amount of the nutrient.

[0012] With reference to the first aspect, in a sixth possible implementation form of the first aspect, the step of displaying the cooking interaction interface through the graphical user interface comprises: displaying the cooking interaction interface through a graphical user interface of the cooking device; or displaying the cooking interaction interface through a graphical user interface of a user terminal in communication with the cooking device.

[0013] With reference to the second aspect, in a possible implementation form of the second aspect, the cooking interaction device further comprises: a display module configured to display a cooking interaction interface through a graphical user interface; an input module configured to acquire input information of a user in response to an input operation performed on the cooking interaction interface, the input information comprising food material information and / or a cooking label corresponding to the food material information, wherein the cooking label comprises at least a label corresponding to a characteristic of the food material, a label corresponding to a cooking effect, and a label corresponding to a cooking method; a search module configured to search at least one nutrition curve corresponding to the input information from a pre-constructed nutrition database, and display the at least one nutrition curve through the cooking interaction interface; wherein the nutrition curve is used to represent a change curve of at least one nutrient included in the food material information under a preset cooking method; a selection module configured to select at least one of the nutrition curves; and a determination module configured to determine the selected nutrition curve as a target nutrition curve, and determine a preset cooking method corresponding to the selected nutrition curve as a target cooking method.

[0014] With reference to the third aspect, in a possible implementation form of the third aspect, the cooking device further comprises: a device shell, and a cooking cavity arranged inside a cavity of the device shell, wherein the cooking cavity is configured with a plurality of functional units connected to the controller, and the cooking cavity is used to cook food, and the functional units comprise at least: an image acquisition unit configured to acquire food image information of the food material in the cooking cavity; a temperature sensor configured to monitor a temperature parameter in the cooking cavity; an oxygen sensor configured to monitor an oxygen content parameter in the cooking cavity; a humidity sensor configured to monitor a humidity parameter in the cooking cavity; a humidity adjusting unit configured to adjust the humidity in the cooking cavity; a heating unit configured to heat the food material; and a fan unit installed on an outer surface of the cooking cavity and configured to promote the flow of hot air and steam in the cooking cavity.

[0015] With reference to the fourth aspect, in a possible implementation form of the fourth aspect, the machine readable storage medium stores machine executable instructions, and when the machine executable instructions are called and executed by a processor, the machine executable instructions cause the processor to implement the method of the first aspect.

[0016] The embodiments of the present application bring the following beneficial effects:

[0017] The cooking interaction method, device and cooking equipment provided by the embodiments of the present application can respond to the input operation on the cooking interaction interface, acquire the input information of the user, wherein the input information includes the food material information and / or the cooking label corresponding to the food material information; find at least one nutrition curve corresponding to the cooking label from the pre-constructed nutrition database, and display the at least one nutrition curve through the cooking interaction interface; respond to the selection operation on the at least one nutrition curve; determine the selected nutrition curve as the target nutrition curve, and determine the preset cooking mode corresponding to the selected nutrition curve as the target cooking mode. Since the cooking label usually includes the characteristic information of the food material, the cooking effect and the label corresponding to the cooking mode, and the nutrition curve can represent the change curve of at least one nutrient, the target cooking mode finally determined through the above cooking interaction method can enable the user to know the nutrition change in the cooking process in a timely manner, thereby improving the diet health awareness of the user, helping the user to manage the nutrition intake of daily diet, effectively meeting the personalized demand of the user for cooking, and improving the cooking experience of the user.

[0018] Other features and advantages of the present application will be set forth in the descriptions below, and in part will become apparent to those skilled in the art from the descriptions, or can be learned by practice of the present application. The objects and other advantages of the present application can be realized and achieved by the structure particularly pointed out in the descriptions, claims and drawings.

[0019] In order to make the above-mentioned objects, features and advantages of the present application more obvious and easy to understand, the following preferred embodiments are specifically described below, and the accompanying drawings are described in detail as follows. BRIEF DESCRIPTION OF DRAWINGS

[0020] In order to more clearly illustrate the specific embodiments of the present application or the technical solutions in the prior art, the following will briefly introduce the drawings needed to be used in the specific embodiments or the prior art description. Obviously, the drawings in the following description are some embodiments of the present application, and for those skilled in the art, other drawings can also be obtained without creative labor on the basis of these drawings.

[0021] Figure 1 A flowchart of a cooking interaction method provided by the embodiments of the present application;

[0022] Figure 2 A cooking interaction flowchart provided by the embodiments of the present application;

[0023] Figure 3 A structure diagram of a cooking interaction device provided by the embodiments of the present application;

[0024] Figure 4 A structural schematic diagram of an electronic device is provided for an embodiment of the present application. DETAILED DESCRIPTION

[0025] To make the objectives, technical solutions and advantages of the embodiments of the present application clearer, the technical solutions of the present application will be described below in detail with reference to the drawings, obviously, the described embodiments are some but not all of the embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative work fall within the scope of protection of the present application.

[0026] At present, the existing cooking equipment generally does not have the function of intuitively displaying the nutritional information of food materials, and users cannot know the nutritional changes in the cooking process in real time.

[0027] Based on this, the cooking interaction method, device and cooking equipment provided by the embodiments of the present application can effectively alleviate the above problems.

[0028] To facilitate the understanding of the present embodiment, first, a cooking interaction method disclosed by the embodiments of the present application will be described in detail.

[0029] In a possible implementation, the embodiments of the present application provide a cooking interaction method, which can be applied to intelligent cooking equipment, and can also be applied to a user terminal in communication connection with the intelligent cooking equipment, and the intelligent cooking equipment or the user terminal is configured with a graphical user interface, thereby realizing the cooking interaction process in the embodiments of the present application.

[0030] Further, the cooking equipment in the embodiments of the present application can be intelligent cooking equipment, such as intelligent steam ovens, intelligent integrated stoves, etc. The user terminal generally refers to a smart phone, a tablet computer, a palm computer, even a desktop computer, etc. used by a user, which is intelligent equipment capable of wired or wireless communication connection with the intelligent cooking equipment, thereby executing the cooking interaction process in the embodiments of the present application.

[0031] Further, to facilitate understanding, Figure 1 A flowchart of a cooking interaction method is shown, which includes the following steps:

[0032] Step S102, displaying a cooking interaction interface through a graphical user interface;

[0033] Specifically, considering that the cooking interaction method in the embodiment of the present application can be applied to the intelligent cooking device or the user terminal, therefore, in this step S102, the cooking interaction interface can be displayed through the graphical user interface of the cooking device; or, the cooking interaction interface can be displayed through the graphical user interface of the user terminal in communication with the cooking device. Wherein, the cooking device in the embodiment of the present application is an intelligent cooking device.

[0034] Taking the cooking device as a steaming oven and the user terminal as a smart phone used by the user as an example, in order to realize the cooking interaction, the steaming oven is generally configured with a display screen, such as a color display screen, which can be a touch screen or a non-touch screen, and the specific actual use is subject to the actual use, and the embodiment of the present application does not limit this.

[0035] When the user needs to cook, after connecting the power supply of the steaming oven, the controller of the steaming oven can start the display screen and display the cooking interaction interface, or the user can establish wireless communication with the steaming oven through the smart phone and start the application program APP pre-installed on the smart phone, and the cooking interaction interface can also be displayed on the graphical user interface of the smart phone.

[0036] Step S104, in response to the input operation acting on the cooking interaction interface, input information input by the user is acquired;

[0037] Wherein, the input information includes the food material information, and / or the cooking label corresponding to the food material information;

[0038] Wherein, the cooking label in the embodiment of the present application at least includes the label corresponding to the characteristic information of the food material, the label corresponding to the cooking effect, and the label corresponding to the cooking method; That is, in this step S104, the user can only input the food material information, or the cooking label, and can also input the food material information and the cooking label at the same time. The specific actual use is subject to the actual use, and the embodiment of the present application does not limit this.

[0039] In actual use, the cooking interaction interface displayed on the cooking device or the user terminal usually includes a plurality of controls for the user to operate, for example, controls corresponding to the food material information, controls corresponding to the cooking effect, controls corresponding to the cooking method, etc. for the user to configure. The user can directly input the corresponding information on the corresponding control, that is, execute the input operation; or, the icons of a plurality of sub-controls, such as icons representing food material information, cooking effect, cooking method, etc. can also be displayed on the interface corresponding to the control for the user to select, which can also enable the user to input the required information, that is, realize the input operation.

[0040] At this time, the cooking device or the user terminal can respond to the input operation and execute the process of the above step S104.

[0041] Furthermore, the above-mentioned ingredient information in the embodiment of the present invention may include a single ingredient, or a recipe formed by a combination of multiple ingredients, and the characteristic information may include the category to which the ingredient belongs and the nutrients contained in the ingredient; for example, ingredients can be divided into several major categories such as fruits and vegetables, aquatic products, meat and poultry, eggs and milk, and grains, and the nutrients contained in ingredients in different categories are different, or the content of nutrients contained in ingredients in different categories is different. In addition, in the embodiment of the present invention, it is possible to focus on the nutrients that the user pays more attention to during the cooking process, such as energy, protein, fat, carbohydrates, vitamins (folic acid, niacin, choline, biotin, pantothenic acid), Minerals (calcium, iron, selenium, zinc, magnesium, copper, manganese, phosphorus, potassium, iodine ) , sodium, dietary fiber, total purine, GI, fatty acids (unsaturated fatty acids, DHA, EPA, saturated fatty acids, total fatty acids), cholesterol, phytochemicals (flavonoids, soy isoflavones, anthocyanins, resveratrol), etc.

[0042] Furthermore, the above-mentioned cooking effect can be a characterization of the changes in nutrients included in the ingredients before and after cooking under a preset cooking method, such as defatting, reducing salt, reducing sugar, retaining VC, chlorophyll, anthocyanin, as well as high protein, low energy / low calories, low fat, etc.

[0043] Furthermore, the above cooking methods refer to cooking methods that can be achieved by current cooking equipment, such as high-temperature baking, humidified baking, high-temperature steaming, etc.

[0044] In addition, in the cooking interactive interface, multiple sub-control icons representing ingredient information, cooking effects, and cooking methods can be displayed as cooking labels for users to select. Users can also directly enter the corresponding cooking labels. When the cooking device recognizes the sub-control icon selected by the user, or recognizes the cooking label entered by the user, it can respond and obtain the above-mentioned ingredient information, as well as the cooking label corresponding to the ingredient information.

[0045] Furthermore, the number of the cooking tags may be one or more, depending on the user's usage, and the embodiment of the present invention does not limit this.

[0046] Step S106, searching for at least one nutrition curve corresponding to the cooking label from a pre-built nutrition database, and displaying the at least one nutrition curve through a cooking interactive interface;

[0047] The nutritional curve in the embodiment of the present invention is used to represent the change curve of at least one nutrient contained in the food information under a preset cooking method;

[0048] In a specific implementation, the nutrition database includes a plurality of nutrition curves, and each nutrition curve corresponds to one or more cooking labels. Therefore, for the cooking label input by the user, one or more nutrition curves can be found in the nutrition database.

[0049] For example, for the same food material A, which is a low-fat food material, the nutrition curve S1 can be configured with a low-fat label. Meanwhile, the recipe AA using the food material A as a raw material can be a nutrition curve S2 configured with a low-calorie label, which takes calorie change as an index. Assuming that the user only inputs the food material information as the food material A in the step S104, two nutrition curves corresponding to the food material A, i.e., the above-mentioned S1 and S2, can be found in the nutrition database in the step S106.

[0050] In the step S108, a selection operation for at least one nutrition curve is responded to.

[0051] In the step S110, the selected nutrition curve is determined as a target nutrition curve, and the preset cooking mode corresponding to the selected nutrition curve is determined as a target cooking mode.

[0052] In actual use, for a plurality of nutrition curves, the user can select one of them. For example, when the nutrition curves S1 and S2 are displayed at the same time, assuming that the user is going to cook the recipe AA or a dish similar to the recipe AA, the nutrition curve S2 can be selected as the target nutrition curve. The cooking device or the user terminal responds and extracts the cooking mode corresponding to the recipe as the target cooking mode, and then controls the cooking device to perform cooking according to the nutrition curve.

[0053] Therefore, the cooking interaction method provided by the embodiment of the present application can respond to the input operation on the cooking interaction interface, acquire the input information of the user, wherein the input information includes food material information and / or a cooking label corresponding to the food material information; find at least one nutrition curve corresponding to the cooking label from a pre-constructed nutrition database, and display the at least one nutrition curve through the cooking interaction interface; respond to a selection operation for the at least one nutrition curve; determine the selected nutrition curve as a target nutrition curve, and determine the preset cooking mode corresponding to the selected nutrition curve as a target cooking mode. Since the cooking label usually includes the characteristic information of the food material, the cooking effect, and the label corresponding to the cooking mode, and the nutrition curve can represent the change curve of at least one nutrient, the target cooking mode finally determined through the above-mentioned cooking interaction method can enable the user to know the nutrition change in the cooking process in a timely manner, thereby improving the user's diet health awareness, helping the user to manage the daily nutrition intake, effectively meeting the user's personalized demand for cooking, and improving the user's cooking experience.

[0054] In actual use, considering that the existing nutrition curve is generated based on the change of nutrients, for example, in the baking mode, the change of nutrient A with temperature and time, that is, the change relationship of nutrient A before and after cooking in the baking mode is known, therefore, in the actual cooking process, the corresponding nutrients can be dynamically displayed based on the nutrition curve, for example, the change of nutrient A is dynamically displayed with the cooking time for the user to view. That is, the existing nutrition curve is dynamically displayed as the cooking time continues.

[0055] Therefore, the embodiment of the present application also includes the following process:

[0056] (1) In response to the cooking start operation acting on the cooking device, the cooking device is controlled to perform the cooking operation in the target cooking mode; and a nutrient dynamic display coordinate system is generated based on the target nutrition curve, and the nutrient dynamic display coordinate system is displayed through the cooking interactive interface;

[0057] The nutrient dynamic display coordinate system can be a three-dimensional coordinate system, such as a temperature-time-nutrient three-dimensional coordinate system. In addition, it can also be a two-dimensional coordinate system, only showing the change of nutrient content with time, etc., and the actual use is subject to the actual use, and the embodiment of the present application does not limit it.

[0058] (2) Monitor the cooking parameters of the cooking device;

[0059] The cooking parameters monitored in this step include the cooking time;

[0060] (3) Based on the cooking time, the target nutrition curve is dynamically displayed in the nutrient dynamic display coordinate system displayed on the cooking interactive interface.

[0061] For example, assuming that the total cooking time is ten minutes, the nutrition curve can be divided into ten parts, and the nutrition curve is gradually displayed dynamically as the cooking time continues.

[0062] Specifically, taking the temperature-time-nutrient three-dimensional coordinate system as an example, and assuming that the user uses a steamer oven to cook, when the user puts the food into the cooking cavity of the steamer oven, closes the door, and clicks to start cooking, or the steamer oven automatically performs the cooking process, at this time, the change of nutrients in the cooking process can be displayed on the cooking interactive interface of the steamer oven or the user terminal.

[0063] In addition, the above-mentioned nutrition curve is usually determined under laboratory conditions, i.e., the cooking program can be specifically adjusted by the experimenter under laboratory conditions, such as determining the highest point of nutrient retention, adjusting or ending the program in time when the nutrient changes appear to decline or other obvious turning points, and thus, when the selected nutrition curve is determined as the target cooking method in the above-mentioned step S110, the actual cooking process started subsequently is usually in accordance with the best cooking process of the food material.

[0064] Further, in the actual cooking process, the user can also adjust the cooking program according to past experience, such as increasing the fire power, increasing the cooking time, etc., and the actual use is specific, and the embodiments of the present application do not limit this.

[0065] Further, in addition to the above-mentioned cooking time, the cooking parameters in the embodiments of the present application also include at least one of the following parameters: food material temperature, food material color, and humidity and gas content of the cooking cavity; and for the above-mentioned multiple cooking food materials, the cooking parameters can also be displayed at a preset position through the cooking interactive interface.

[0066] And when the cooking parameters are displayed, if the cooking parameters include the food material color; the food material image information containing the food material color can be dynamically displayed on the cooking interactive interface based on the cooking time. For example, the food material image information of the currently cooked food material can be collected at certain intervals as the cooking time continues, and the image information is dynamically displayed, such as sequentially updating the displayed food material image information as the cooking time continues, or sequentially displaying the collected food material image information over time, etc., so that the user can monitor the real-time cooking of the food material and judge the cooking state.

[0067] The above-mentioned display process of the cooking parameters actually realizes real-time monitoring of the cooking process, so that the user can judge the cooking state. And in order to obtain the above-mentioned cooking parameters, the above-mentioned cooking equipment is usually configured with multiple functional units, such as image acquisition unit, temperature sensor, humidity sensor, oxygen sensor, gas concentration sensor, and humidity adjusting unit, heating unit, etc.

[0068] Among them, part of the monitoring content is as follows:

[0069] (1) Image recognition + central temperature monitoring content:

[0070] The center temperature monitoring is mainly realized by a temperature sensor, which is arranged in the cooking cavity of the cooking device. The center temperature of the food during cooking is mainly obtained by a food probe or an infrared sensor to determine the real-time change of the center temperature of the food during cooking. When the center temperature of the food reaches a safe edible temperature, it indicates that the food is mature and can be cooked.

[0071] The image recognition is mainly realized by an image acquisition unit. The image information of the food during cooking can be acquired to obtain the color of the food. The image recognition can be mainly used for maturity determination of the food during cooking. The content involves coloring of baked meat and poultry / pastry, steaming / cooking of green vegetables, and color difference sensitive vegetables (such as eggplant, broccoli, etc.). The maturity state of the food and the retention state of nutrients can be determined according to the color change.

[0072] In addition, during the experiment under laboratory conditions, the cooking can be stopped when the food or the food material is colored to achieve the expected cooking effect / nutrient color change. Then, the corresponding nutrient curve can be configured.

[0073] For example, when the food is colored too quickly or the browning speed of the yellowing is too fast, the temperature can be appropriately reduced and / or the humidity can be increased, or the cooking time can be shortened or the cooking can be ended. When the food is colored too slowly, the temperature can be appropriately increased and / or the cooking time can be prolonged. Then, the color change of the food and the retention of nutrients are observed. When the food presents an attractive golden color or a fresh green color, and the center temperature of the food reaches a safe edible temperature, the cooking is ended.

[0074] (2) Oxygen sensor and / or humidity sensor monitoring:

[0075] The oxygen sensor is used to monitor the oxygen content parameter in the cooking cavity. The oxygen content can be converted into humidity content to realize simultaneous monitoring of the oxygen content and the humidity content.

[0076] When the oxygen sensor is connected to the steam oven, the oxygen content and / or humidity change can be recorded from the time when the food is put into the cooking cavity. Combined with the data of the humidity and / or oxygen content of the food at the end of cooking in the early nutrient curve, when the overall oxygen content and / or humidity of the cooking cavity meets the target value of the nutrient curve, it is determined that the food is cooked and mature, and the cooking is ended. If the oxygen content and / or humidity change curve deviates from the expected nutrient curve, the humidity of the cooking cavity can be adjusted, such as increasing the steam to remove moisture, so that the humidity and / or oxygen content of the cavity returns to the normal nutrient curve, and then the cooking is continued. When the expected target value of the nutrient curve is reached again, the cooking is ended.

[0077] (3) Gas monitoring:

[0078] The process is realized by a pre-set gas concentration sensor.

[0079] For example, a series of oxidation reactions, Maillard reactions, etc. may occur in some food cooking processes, and the resulting aromatic compounds or harmful compounds (such as carbon monoxide, benzopyrene, etc. may be produced by high-temperature cooking of fried pre-made chicken nuggets, French fries, chicken rice, etc.; some aromatic compounds such as furan, thiophene, etc. may be produced when coffee beans are roasted, and aldehyde compounds such as vanillin, cinnamyl aldehyde, etc. give coffee a sweet and spicy aroma, and organic acid compounds such as acetic acid, propionic acid, etc. have an impact on the acidity of coffee, etc.), when gas monitoring is performed, corresponding gas concentration sensors can be set, and the cooking state can be adjusted according to the changes in target aromatic compounds or harmful compounds, or the changes in gas concentration, to ensure the flavor and safety of the food. For example, the cooking is ended when the gas concentration of the aromatic compounds continuously rises to the highest point and stabilizes, or the cooking is stopped when the concentration of harmful / odorous gas substances reaches the maximum limit, etc.

[0080] Generally, the process of adjusting the cooking state based on the changes in harmful compounds or the changes in gas concentration is usually performed under laboratory conditions. Of course, during user use, gas monitoring can also be performed according to use requirements, and the actual use situation is used as the reference, and the embodiments of the present application do not limit this.

[0081] Further, based on the cooking interaction method in the embodiments of the present application, the nutritional feedback of the user can also be realized. Specifically, in the embodiments of the present application, a cooking evaluation control can be displayed through the cooking interaction interface in response to the end of the cooking operation; then, the cooking evaluation information input by the user is acquired in response to the input operation acting on the cooking evaluation control; wherein the cooking evaluation information at least includes one of the following information: cooking rate information, food texture information, and food color information; and then the nutritional curve is updated based on the cooking evaluation information.

[0082] For example, the cooking evaluation control displays corresponding sub-controls, such as cooking rate, food texture, food color, etc. for the user to select and input the corresponding cooking evaluation information, or the user can directly input the cooking evaluation information through the cooking evaluation control. At this time, the cooking equipment or the user terminal can extract the keywords and other information contained in the cooking evaluation information, update the nutritional curve, so that when the same dish is cooked again, the updated nutritional curve can be directly pushed to the user for selection. For example, when the cooking evaluation information contains that the food cooking rate is too low or the texture is too hard, the fire can be appropriately increased or the cooking time can be appropriately extended to adapt to the best texture state of the food; if the steamed vegetables are yellow or brown, it indicates that the chlorophyll and anthocyanin loss is more, and then the large steam can be opened to create a low-oxygen or oxygen-free environment to better retain nutrients, etc.

[0083] Further, the cooking interaction method in the embodiment of the present application can also acquire the food material information input by the user within a preset time period, count the total amount of the preset nutrients contained in the food material information, generate a cooking cycle record table based on the total amount of the nutrients, and generate cooking recommendation information according to the total amount of the nutrients.

[0084] For example, monthly or weekly feedback can be performed according to a preset cycle. For example, the total amount of nutrients ingested by the user per month or per week is recorded, compared with the recommended intake amount recommended by the resident dietary guidelines, to determine whether the nutrient intake is insufficient or excessive, and the insufficient or excessive nutrients are marked for feedback, and the corresponding nutrient supplement recipe or reduction recipe is recommended at the beginning of the next cycle, and the like.

[0085] In summary, the cooking interaction method in the embodiment of the present application actually includes three parts: a nutrition curve preparation process before cooking, an interaction process during cooking, and a feedback process after cooking, that is, Figure 2 The cooking interaction process diagram shown in the figure includes nutrition curve preparation 20, cooking interaction 22, and cooking feedback 24.

[0086] The nutrition curve preparation 20 corresponds to the nutrition curve preparation process before cooking, and actually includes a nutrition database construction process, that is, different nutrition curves are provided in the nutrition database, and different labels are provided. The user can monitor the cooking process based on the corresponding prompt interface and different labels and the corresponding nutrition curve.

[0087] The cooking interaction 22 corresponds to the interaction process during cooking, which includes that during the cooking process, the cooking device can cook based on the nutrition curve selected by the user, the cooking state of the food is monitored through different sensors during the cooking process, and the change of the nutrition curve is displayed in real time on the cooking device or the user terminal. The user can obtain the change of the nutrients of the food material or food according to the trend change of the nutrition curve, such as the rate of defatting, that is, the slope of the defatting nutrition curve gradually increases to the highest point, and then the slope decreases or the curve no longer changes, indicating that most of the oil in the food has been removed at this time, and the core temperature of the food has exceeded the edible core temperature, that is, indicating that the user can choose to stop cooking at this time, take out the food and enjoy, or the user prefers a darker or more crisp state, at which time the user can also appropriately reduce the temperature and extend for a few minutes, and then stop cooking when the desired taste state is reached, and take out the food to enjoy. At present, the user can also configure an automatic cooking mode to achieve the desired cooking state. The actual use is the best, and the embodiment of the present application does not limit this.

[0088] Further, the cooking feedback 24 corresponds to a feedback process after the end of cooking, including: after the completion of cooking, a cooking evaluation control is displayed through the cooking interaction interface, for example, the cooking evaluation control can be popped up in the form of interface pop-up, for user to provide cooking opinion feedback, which can include user's acceptance or taste preference of this cooking, etc., to facilitate recording of user preference and feedback transmission to the background server, etc., so as to update the nutrition curve. And by recording the user's selection when cooking different dishes, the user's taste is judged to recommend similar recipe cooking operation method next time, and the record can also be fed back in a monthly or weekly cycle, record the total amount of nutrients ingested by the user every month or every week, and compare it with the recommended intake amount of the resident dietary guidelines to judge the insufficient or excessive intake of nutrients, and mark the insufficient or excessive nutrients for feedback, and recommend the corresponding nutrient supplement recipe or reduce the recipe at the beginning of the next cycle. For example, the user's green leafy vegetable intake is insufficient in this period, and various vegetable recipes can be recommended as much as possible in the next period, or the dietary fiber intake is insufficient in this period, and more dietary fiber-rich cereals and vegetables are recommended in the next period, or the sweet food intake is too much in this period, and sugar-reduced or low-sugar recipes are recommended in the next period. Through recording, a cycle record table can be formed, and the user's nutrient intake can be fed back to facilitate adjustment in the next cycle, form a dynamic balance, and better help the user record and adjust the diet to have a healthy diet.

[0089] In summary, the cooking interaction method provided by the embodiment of the present application can realize monitoring, monitoring and adjustment of nutrients in cooking, feedback and operation selection after cooking, and memory generation of user operation archives, which can help users improve the cognition of cooking nutrition of food materials or food, realize real-time monitoring operation, maximize the retention of food nutrition, better manage the intake of nutrients, and realize nutrition balance.

[0090] Further, the embodiment of the present application also provides a cooking interaction device, such as Figure 3 The structure of a cooking interaction device is shown in the figure, which comprises:

[0091] The display module 30 is used to display the cooking interaction interface through the graphical user interface;

[0092] The input module 32 is used to acquire the user input food material information and / or the cooking label corresponding to the food material information in response to the input operation acting on the cooking interaction interface, wherein the cooking label at least includes the label corresponding to the characteristic information of the food material, the label corresponding to the cooking effect, and the label corresponding to the cooking method;

[0093] The searching module 34 is configured to search at least one nutrition curve corresponding to the cooking label from a pre-constructed nutrition database, and display the at least one nutrition curve through the cooking interactive interface; wherein the nutrition curve is used to represent the change curve of at least one nutrient contained in the food material information under a preset cooking mode.

[0094] The selecting module 36 is configured to respond to a selection operation on the at least one nutrition curve.

[0095] The determining module 38 is configured to determine the selected nutrition curve as a target nutrition curve, and determine the preset cooking mode corresponding to the selected nutrition curve as a target cooking mode.

[0096] Further, the embodiment of the present application also provides a cooking device, and a controller of the cooking device is configured with the cooking interactive device.

[0097] The cooking device comprises a device shell and a cooking cavity arranged inside a cavity of the device shell, wherein the device shell is also referred to as an outer cavity, the cooking cavity is also referred to as an inner cavity, and the cooking cavity is configured with a plurality of functional units connected with the controller.

[0098] The cooking cavity is used for cooking food, and the functional units at least comprise:

[0099] The image acquisition unit is used for acquiring food material image information of food materials in the cooking cavity.

[0100] The temperature sensor is used for monitoring a temperature parameter in the cooking cavity, the oxygen sensor is used for monitoring an oxygen content parameter in the cooking cavity, and the humidity sensor is used for monitoring a humidity parameter in the cooking cavity; wherein the probes of the temperature sensor and the humidity sensor can be deeply arranged inside the cooking cavity to monitor the corresponding temperature and humidity.

[0101] The humidity adjusting unit is used for adjusting the humidity in the cooking cavity; wherein the humidity adjusting unit comprises a dehumidifying unit and a humidifying unit, wherein the dehumidifying unit is mainly installed on the outer surface of the cooking cavity and is wrapped by the device shell, and comprises an air blower, a flow control valve and the like, and the dehumidifying unit blows air to the cooking cavity to discharge steam in the cooking cavity. The humidifying unit is mainly configured with an evaporator to form water vapor to achieve the humidifying effect. The specific humidity adjusting unit can be set according to the actual use, and the embodiment of the present application does not limit this.

[0102] The heating unit is used for heating the food materials; generally, the heating unit is mainly a heating pipe arranged between the device shell and the cooking cavity, and in addition, an air heating unit can also be arranged at the air inlet of the dehumidifying unit.

[0103] The fan unit is installed on the outer surface of the cooking cavity, is wrapped by the equipment shell, and blows air to the cooking cavity by a blower or the like to promote the flow of hot air and steam in the cooking cavity.

[0104] The cooking interaction device and the cooking equipment provided by the embodiments of the present application have the same technical features as the cooking interaction method provided by the above embodiments, and can solve the same technical problems and achieve the same technical effects.

[0105] Further, the embodiments of the present application further provide an electronic device, including a memory, a processor and a computer program stored in the memory and executable on the processor, and the processor executes the computer program to realize the steps of the above method.

[0106] The embodiments of the present application further provide a computer readable storage medium, and the computer readable storage medium stores a computer program, and the computer program is executed by a processor to realize the steps of the above method.

[0107] Further, the embodiments of the present application further provide a structural diagram of an electronic device, as shown in Figure 4 The electronic device includes a processor 41 and a memory 40, and the memory 40 stores computer executable instructions executable by the processor 41, and the processor 41 executes the computer executable instructions to realize the above method.

[0108] In the embodiment shown in Figure 4 The electronic device further includes a bus 42 and a communication interface 43, and the processor 41, the communication interface 43 and the memory 40 are connected through the bus 42.

[0109] The memory 40 can include a high-speed random access memory (RAM) and can also include a non-volatile memory, such as at least one disk memory. The communication connection between the system network element and at least one other network element is realized through at least one communication interface 43 (which can be wired or wireless), and the Internet, a wide area network, a local area network, a metropolitan area network, etc. can be used. The bus 42 can be an ISA (Industry Standard Architecture) bus, a PCI (Peripheral Component Interconnect) bus or an EISA (Extended Industry Standard Architecture) bus, etc. The bus 42 can be divided into an address bus, a data bus, a control bus, etc. For ease of representation,Figure 4 Only one bidirectional arrow is used to represent each bus or type of bus only.

[0110] The processor 41 can be an integrated circuit chip having a processing capability of signals. In the implementation process, each step of the above method can be completed by the integrated logic circuit of hardware in the processor 41 or the instruction in the form of software. The processor 41 described above can be a general processor, including a central processing unit (CPU), a network processor (NP), etc.; can also be a digital signal processor (DSP), an application specific integrated circuit (ASIC), a field programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The general processor can be a microprocessor or the processor can also be any conventional processor. The steps of the method disclosed in combination with the embodiments of the present application can be directly embodied as a hardware decoding processor for execution, or a combination of hardware and software modules in the decoding processor for execution. The software module can be located in a random access memory, a flash memory, a read only memory, a programmable read only memory or an electrically erasable programmable memory, a register, or other mature storage media in the art. The storage medium is located in the storage, and the processor 41 reads the information in the storage, and combines the hardware to complete the foregoing method.

[0111] The computer program product of the cooking interaction method, the cooking interaction device and the cooking equipment provided by the embodiments of the present application includes a computer readable storage medium storing program codes, and the instructions included in the program codes can be used to execute the method described in the foregoing method embodiments. The specific implementation can be referred to the method embodiments, and will not be described here.

[0112] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the cooking interaction device and the cooking equipment described above can refer to the corresponding process in the foregoing method embodiments, and will not be described here.

[0113] In addition, in the description of the embodiments of the present application, unless otherwise explicitly specified and limited, the terms "mounting", "connection", "connecting" should be understood in a broad sense, for example, can be fixedly connected, can be detachably connected, or integrally connected; can be mechanically connected, can be electrically connected; can be directly connected, can be indirectly connected through an intermediate medium, or can be the communication inside two elements. For those skilled in the art, the specific meaning of the above terms in the present application can be understood according to the specific circumstances.

[0114] If the functions are realized in the form of software function units and sold or used as independent products, they can be stored in a computer readable storage medium. Based on such understanding, the technical solutions of the present application or the part of the present application that essentially contributes to the prior art or the part of the technical solutions can be embodied in the form of a software product. The computer software product is stored in a storage medium and includes a plurality of instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute all or part of the steps of the method described in the embodiments of the present application. The aforementioned storage medium includes a U disk, a mobile hard disk, a read-only memory (ROM, Read-Only Memory), a random access memory (RAM, Random Access Memory), a magnetic disk or an optical disk, and various media that can store program codes.

[0115] In the description of the present application, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer" and the like indicate the orientation or positional relationship based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present application and simplifying the description, and do not indicate or imply that the devices or elements referred to must have a particular orientation, be constructed and operated in a particular orientation, and therefore cannot be understood as a limitation on the present application. In addition, the terms "first", "second", "third" are only for descriptive purposes and cannot be understood as indicating or implying relative importance.

[0116] Finally, it should be noted that: the above embodiments are only specific embodiments of the present application, which are used to illustrate the technical solutions of the present application, and are not limited thereto. Although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can make modifications or easily think of changes to the technical solutions recorded in the foregoing embodiments within the technical scope disclosed by the present application, or make equivalent replacements to some of the technical features; and these modifications, changes or replacements do not make the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application, and should be covered within the protection scope of the present application. Therefore, the protection scope of the present application should be subject to the protection scope of the claims.

Claims

1. A cooking interactive method, characterized in that: The method comprises: Display cooking interactive interface through graphical user interface; In response to an input operation performed on the cooking interactive interface, obtaining user input information, wherein the input information includes ingredient information and / or cooking tags corresponding to the ingredient information, wherein the cooking tags include at least a tag corresponding to ingredient characteristic information, a tag corresponding to a cooking effect, and a tag corresponding to a cooking method; Searching a pre-built nutrition database for at least one nutrition curve corresponding to the input information, and displaying the at least one nutrition curve through the cooking interactive interface; wherein the nutrition curve is used to represent a change curve of at least one nutrient included in the ingredient information under a preset cooking method; In response to a selection operation on at least one of the nutritional curves; The selected nutritional curve is determined as a target nutritional curve, and the preset cooking method corresponding to the selected nutritional curve is determined as a target cooking method.

2. The method according to claim 1, characterized in that The method further comprises: In response to a cooking start operation applied to the cooking device, controlling the cooking device to perform a cooking operation in the target cooking method; and generating a dynamic nutrient display coordinate system based on the target nutrient curve, and displaying the dynamic nutrient display coordinate system through the cooking interactive interface; monitoring cooking parameters of the cooking device, wherein the cooking parameters include cooking time; Based on the cooking time, the target nutrient curve is dynamically displayed in the nutrient dynamic display coordinate system displayed on the cooking interactive interface.

3. The method according to claim 2, characterized in that The cooking parameters further include at least one of the following parameters: food temperature, food color, and humidity and gas content of the cooking cavity; The method further comprises: The cooking parameters are displayed through the cooking interactive interface.

4. The method according to claim 3, characterized in that The step of displaying the cooking parameters through the cooking interactive interface includes: If the cooking parameters include the color of the ingredients; Based on the cooking time, the ingredient image information including the color of the ingredient is dynamically displayed on the cooking interactive interface.

5. The method according to claim 2, characterized in that The method further comprises: In response to the cooking operation being completed, displaying a cooking evaluation control through the cooking interactive interface; In response to an input operation on the cooking evaluation control, obtaining cooking evaluation information input by the user; the cooking evaluation information includes at least one of the following information: cooking rate information, food texture information, and food color information; The nutritional curve is updated based on the cooking evaluation information.

6. The method according to claim 1, characterized in that The method further comprises: Obtaining food information input by the user within a preset time period; Counting the total amount of the preset nutrients included in the food information; A cooking cycle record table is generated based on the total amount of nutrients, and cooking recommendation information is generated according to the total amount of nutrients.

7. The method according to claim 1, characterized in that The steps of displaying the cooking interactive interface through the graphical user interface include: Displaying the cooking interactive interface through a graphical user interface of a cooking device; or The cooking interactive interface is displayed through a graphical user interface of a user terminal that communicates with the cooking device.

8. A cooking interactive device, characterized in that: The device comprises: A display module, used for displaying a cooking interactive interface through a graphical user interface; an input module, configured to respond to an input operation performed on the cooking interactive interface and obtain user input information, wherein the input information includes ingredient information and / or cooking tags corresponding to the ingredient information, wherein the cooking tags include at least a tag corresponding to the characteristic information of the ingredient, a tag corresponding to the cooking effect, and a tag corresponding to the cooking method; a search module, configured to search a pre-built nutrition database for at least one nutrition curve corresponding to the input information, and display the at least one nutrition curve through the cooking interactive interface; wherein the nutrition curve is used to represent a change curve of at least one nutrient included in the ingredient information under a preset cooking method; a selection module, configured to respond to a selection operation on at least one of the nutrition curves; The determination module is configured to determine the selected nutritional curve as a target nutritional curve, and to determine a preset cooking method corresponding to the selected nutritional curve as a target cooking method.

9. A cooking device, characterized in that: The controller of the cooking device is equipped with the cooking interaction device according to claim 8; The cooking device includes a device housing and a cooking cavity disposed inside the device housing, wherein the cooking cavity is configured with a plurality of functional units, and the functional units are connected to the controller; Wherein, the cooking cavity is used for cooking food; The functional unit at least includes: An image acquisition unit, configured to acquire image information of the food in the cooking cavity; a temperature sensor, used to monitor the temperature parameters in the cooking cavity; an oxygen sensor for monitoring oxygen content parameters in the cooking cavity; A humidity sensor, used to monitor humidity parameters in the cooking cavity; a humidity regulating unit, for regulating the humidity in the cooking cavity; A heating unit, used for heating food; The fan unit is installed on the outer surface of the cooking cavity and is used to promote the flow of hot air and steam in the cooking cavity.

10. A machine-readable storage medium, characterized in that The machine-readable storage medium stores machine-executable instructions. When the machine-executable instructions are called and executed by a processor, the machine-executable instructions prompt the processor to implement the method according to any one of claims 1 to 7.

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