Softening cooking method and system based on pressure impact control

Abstract

The invention relates to the field of cooking control, and discloses a softening cooking method and system based on pressure impact control, and the method comprises the steps: obtaining dishes planned to be cooked by an electric pressure cooker, the dishes comprising meat food materials and vegetable food materials; acquiring a first pressure impact parameter corresponding to the meat food material and a second pressure impact parameter corresponding to the vegetable food material; according to the first pressure impact parameter and the second pressure impact parameter, determining a corresponding third pressure impact parameter when the meat food material and the vegetable food material are cooked at the same time; when the meat food materials are cooked, the electric pressure cooker is controlled to cook the meat food materials according to the first pressure impact parameter; after vegetable food materials are added into the meat food materials, the electric pressure cooker is controlled to cook the meat food materials and the vegetable food materials at the same time according to the third pressure impact parameters. The pressure impact strength can be adjusted in a targeted mode according to the actual type of food materials cooked in the pot, and the cooking effect is improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking control, more particularly, to a softening cooking method and system based on pressure impact control. BACKGROUND

[0002] In the prior art, some electric pressure cookers use an accelerated cooking method that uses pressure impact to achieve rapid softening of food materials during cooking. After establishing and maintaining a certain internal pressure in the electric pressure cooker, the pressure is rapidly and temporarily released, causing the pressure in the pot to drop suddenly. This sharp change in pressure generates a transient pressure shock wave in the cooking chamber, which physically impacts food materials under high temperature and high pressure, rapidly breaking down the internal structure of food materials, especially those rich in fiber or connective tissue, accelerating their softening and maturing process, and significantly shortening the overall cooking time, thereby improving cooking efficiency.

[0003] Current electric pressure cookers that use pressure impact acceleration cooking technology cannot adjust the pressure impact intensity according to the actual type and characteristics of the food materials being cooked in the pot during the implementation of pressure impact. This lack of dynamic adjustment of pressure impact can easily cause over-crushing and excessive softening of vegetables with relatively fragile structures and cell walls that are easily damaged, resulting in a loss of proper taste and appearance. Conversely, for meat materials that require strong action to effectively break down tough connective tissue and muscle fibers, the fixed impact intensity may not be sufficient to fully destroy the internal structure of the meat materials, resulting in low softening efficiency or insufficient softening, affecting the final eating experience. SUMMARY

[0004] The purpose of the present application is to provide a softening cooking method and system based on pressure impact control, which solves the technical problem of being unable to adjust the pressure impact intensity according to the actual type of food materials being cooked in the pot, and achieves the technical effect of adjusting the pressure impact intensity according to the actual type of food materials being cooked in the pot.

[0005] The embodiment of the application provides a softening cooking method based on pressure impact control, which comprises the following steps: obtaining a dish planned to be cooked by an electric pressure cooker, the dish comprising meat food and vegetable food; obtaining a first pressure impact parameter corresponding to the meat food and a second pressure impact parameter corresponding to the vegetable food; determining a third pressure impact parameter corresponding to the simultaneous cooking of the meat food and the vegetable food according to the first pressure impact parameter and the second pressure impact parameter; wherein the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter comprise alternately increasing and decreasing the cooking pressure in the electric pressure cooker; when the meat food is cooked, the electric pressure cooker is controlled to cook the meat food according to the first pressure impact parameter; after the vegetable food is added into the meat food, the electric pressure cooker is controlled to simultaneously cook the meat food and the vegetable food according to the third pressure impact parameter.

[0006] In a possible implementation, the third pressure impact parameter corresponding to the simultaneous cooking of the meat food and the vegetable food is determined according to the first pressure impact parameter and the second pressure impact parameter, comprising: obtaining a meat weight value corresponding to the meat food and a vegetable weight value corresponding to the vegetable food, and obtaining a meat cookability corresponding to the meat food and a vegetable cookability corresponding to the vegetable food; wherein the meat cookability and the vegetable cookability are determined by experience value; a first product of the meat weight value and the meat cookability is determined, and a second product of the vegetable weight value and the vegetable cookability is determined, and a sum of the first product and the second product is determined as a total cooking index; a ratio of the first product to the total cooking index is determined as a first weight; a ratio of the second product to the total cooking index is determined as a second weight; a product of a maximum cooking pressure in the first pressure impact parameter and the first weight, and a product of a maximum cooking pressure in the second pressure impact parameter and the second weight are determined as the maximum cooking pressure in the third pressure impact parameter.

[0007] In another possible implementation, the meat cookability corresponding to the meat food is obtained, comprising: obtaining a basic meat cookability corresponding to the meat food and a meat material attribute; the meat cookability corresponding to the meat food is determined by experience value table according to the basic meat cookability, the meat material attribute and the maximum cooking pressure in the first pressure impact parameter; wherein the basic meat cookability is determined by experience value, and the meat material attribute comprises meat block fat ratio information, cutting size information and meat fascia ratio information.

[0008] In a possible implementation, the third pressure impact parameter corresponding to the simultaneous cooking of the meat food material and the vegetable food material is determined according to the first pressure impact parameter and the second pressure impact parameter, and the third pressure impact parameter includes a pressure control curve, and the pressure control curve includes a sawtooth wave.

[0009] In a possible implementation, the method further includes: obtaining a plurality of historical cooking records corresponding to a dish to be cooked by the electric pressure cooker, the historical cooking records including pressure impact parameters corresponding to dishes cooked by the electric pressure cooker and dish cooking evaluation values, the pressure impact parameters including the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter, and the dish cooking evaluation values including food material softness scores and food material shape retention scores of the meat food material and the vegetable food material by the user; determining a target historical cooking record with the maximum sum of the food material softness scores and the food material shape retention scores from the plurality of historical cooking records, and cooking the dish to be cooked by the electric pressure cooker according to the first pressure impact parameter and the third pressure impact parameter corresponding to the target historical cooking record.

[0010] In a possible implementation, the method further includes: after the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker are determined, obtaining a plurality of historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter, and determining the sum of the food material softness scores and the food material shape retention scores corresponding to the plurality of historical cooking records, respectively; in the plurality of historical cooking records, a preset number of historical cooking records are determined in a descending order of the sum of the food material softness scores and the food material shape retention scores; and the meat food material and the vegetable food material corresponding to the preset number of historical cooking records are recommended to the user.

[0011] In another possible implementation, the method further includes: obtaining the target meat and target vegetable ingredients corresponding to the dish to be cooked in the electric pressure cooker; determining a first preset number of first historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target meat ingredients from multiple historical cooking records; determining a second preset number of second historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target vegetable ingredients from multiple historical cooking records; obtaining multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records, and obtaining the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredients; determining the average of the first pressure impact parameters of the first preset number of first historical cooking records as the target first pressure impact parameter; determining the average of the third pressure impact parameters of the second preset number of second historical cooking records as the intermediate third pressure impact parameter; determining the product of the intermediate third pressure impact parameter and the impact pressure correlation factor as the target third pressure impact parameter; and cooking the target meat and target vegetable ingredients according to the target first pressure impact parameter and the target third pressure impact parameter.

[0012] In another possible implementation, the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients are obtained, including: determining the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively through an empirical value table based on the basic meat cookedness and meat texture attributes of multiple reference meat ingredients and target meat ingredients; determining the average value of the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively as the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients.

[0013] In another possible implementation, obtaining the impact pressure correlation factors corresponding to multiple reference meat ingredients and the target meat ingredient also includes: determining the ingredient similarity between the multiple reference meat ingredients and the target meat ingredient through an empirical value table based on the basic meat cookability and meat texture attributes of the multiple reference meat ingredients and the target meat ingredient; determining the target reference meat ingredient with the highest ingredient similarity among the multiple reference meat ingredients; and obtaining the impact pressure correlation factors between the target reference meat ingredient and the target meat ingredient as the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredient.

[0014] This application also provides a softening cooking system based on pressure shock control, including a unit for performing the method as described in any of the preceding claims.

[0015] The beneficial effects of the embodiments in this application compared with the prior art are: The embodiment of the application provides a softening cooking method based on pressure impact control, which comprises the following steps: obtaining a dish planned to be cooked by an electric pressure cooker, wherein the dish comprises meat food and vegetable food; obtaining a first pressure impact parameter corresponding to the meat food and a second pressure impact parameter corresponding to the vegetable food; determining a third pressure impact parameter corresponding to the meat food and the vegetable food when the meat food and the vegetable food are cooked at the same time according to the first pressure impact parameter and the second pressure impact parameter; wherein the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter comprise alternately increasing and decreasing the cooking pressure in the electric pressure cooker; controlling the electric pressure cooker to cook the meat food according to the first pressure impact parameter; after the vegetable food is added into the meat food, controlling the electric pressure cooker to cook the meat food and the vegetable food at the same time according to the third pressure impact parameter. The softening cooking method based on pressure impact control in the embodiment of the application can read the dish information planned to be cooked, can automatically match the high-intensity pressure impact parameter required by the meat food and the low-intensity pressure impact parameter required by the vegetable food, can optimize the pressure impact in the cooking of the meat food and the vegetable food at the same time, can differentially regulate and control the pressure parameter according to the characteristics of the food, improves the cooking effect of the pressure impact cooking of the meat food and the vegetable food, and avoids the destruction of the food forms of the meat and the vegetable. BRIEF DESCRIPTION OF DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the application, the following will briefly introduce the drawings needed to be used in the embodiments or prior art description. Obviously, the drawings in the following description only some embodiments of the application, and for those skilled in the art, other drawings can also be obtained without creative labor.

[0017] Figure 1 The flowchart of the first softening cooking method based on pressure impact control provided by the embodiment of the application is shown in the figure. Figure 2 The working flowchart of the first softening cooking method based on pressure impact control provided by the embodiment of the application is shown in the figure. Figure 3 The working flowchart of the second softening cooking method based on pressure impact control provided by the embodiment of the application is shown in the figure. Figure 4 The working flowchart of the third softening cooking method based on pressure impact control provided by the embodiment of the application is shown in the figure. Figure 5 The schematic diagram of a pressure control curve in the embodiment of the application is shown in the figure. Figure 6 The flowchart of the fourth softening cooking method based on pressure impact control provided by the embodiment of the application is shown in the figure. Figure 7A working flow diagram of a fifth softening cooking method based on pressure impact control provided by the embodiments of the present application is shown in FIG. 5. Figure 8 A logic structure diagram of a softening cooking system based on pressure impact control provided by the embodiments of the present application is shown in FIG. 6. DETAILED DESCRIPTION

[0018] It should be understood that the term "comprises" as used in the specification and the appended claims indicates the presence of the described features, integers, steps, operations, elements, and / or components, but does not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components, and / or groups thereof.

[0019] It should also be understood that the term "and / or" as used in the specification and the appended claims, means any one or more of the associated listed items, as well as all possible combinations of the items.

[0020] As used in the specification and the appended claims, the term "if' can be interpreted as meaning "when" or "once" or "in response to a determination" or "in response to a detection" depending on the context. Similarly, the phrase "if determined" or "if detected [the described condition or event]" can be interpreted as meaning "once determined" or "in response to a determination" or "once detected [the described condition or event]" or "in response to a detection [the described condition or event]" depending on the context.

[0021] In addition, in the description of the specification and the appended claims, the terms "first", "second", "third", etc. are only used to distinguish descriptions, and cannot be understood as indicating or implying relative importance.

[0022] In the present specification, the reference "one embodiment" or "some embodiments" and the like means that a particular feature, structure, or characteristic described in connection with the embodiment is included in at least one embodiment of the present application. Thus, the appearance of the phrases "in one embodiment", "in some embodiments", "in other some embodiments", "in yet some embodiments", and the like in various places in the specification is not necessarily all referring to the same embodiment, but means "one or more but not all embodiments", unless otherwise specifically noted. The terms "comprise", "include", "have" and their conjugates mean "including but not limited to", unless otherwise specifically noted.

[0023] The electric pressure cooker currently using pressure impact acceleration cooking technology cannot adjust the pressure impact intensity according to the actual type and characteristics of the food material being cooked in the pot, which may affect the final eating taste and experience.

[0024] For the above reasons, the embodiment of the present application provides a softening cooking method based on pressure impact control. The method comprises: obtaining a dish planned to be cooked by an electric pressure cooker, the dish comprising meat food and vegetable food; obtaining a first pressure impact parameter corresponding to the meat food and a second pressure impact parameter corresponding to the vegetable food; determining a third pressure impact parameter corresponding to simultaneous cooking of the meat food and the vegetable food according to the first pressure impact parameter and the second pressure impact parameter; wherein the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter comprise alternately increasing and decreasing the cooking pressure in the electric pressure cooker; when the meat food is cooked, controlling the electric pressure cooker to cook the meat food according to the first pressure impact parameter; and after the vegetable food is added to the meat food, controlling the electric pressure cooker to simultaneously cook the meat food and the vegetable food according to the third pressure impact parameter. The softening cooking method based on pressure impact control in the embodiment of the present application reads the dish information planned to be cooked, can automatically match the high-intensity pressure impact parameter required by the meat and the low-intensity pressure impact parameter required by the vegetable, can optimize the pressure impact in the simultaneous cooking of the meat food and the vegetable food, can differentially regulate and control the pressure parameter according to the characteristics of the food, improves the cooking effect of the pressure impact cooking of the meat food and the vegetable food, and avoids the food form of the meat and the vegetable from being damaged.

[0025] In some scenarios, the softening cooking method based on pressure impact control in the embodiment of the present application can be applied to the electric pressure cooker, can be targeted to optimize the pressure impact cooking of the electric pressure cooker, improves the cooking effect of the electric pressure cooker when cooking the mixed food of the meat and the vegetable, and avoids the food form of the meat and the vegetable from being damaged.

[0026] The softening cooking method based on pressure impact control in the embodiment of the present application will be described in detail below with reference to specific examples.

[0027] Figure 1 The flowchart of the first softening cooking method based on pressure impact control provided in the embodiment of the present application is shown in FIG. 1, which comprises S110 to S120, which will be described in detail below. Figure 1

[0028] S110, obtaining a dish planned to be cooked by an electric pressure cooker, the dish comprising meat food and vegetable food. Obtaining a first pressure impact parameter corresponding to the meat food and a second pressure impact parameter corresponding to the vegetable food. Determining a third pressure impact parameter corresponding to simultaneous cooking of the meat food and the vegetable food according to the first pressure impact parameter and the second pressure impact parameter. Wherein the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter comprise alternately increasing and decreasing the cooking pressure in the electric pressure cooker.​

[0029] Figure 2 The first softening cooking method based on pressure impact control provided by the embodiment of the present application has a working flow diagram as shown in the figure. Figure 2 As shown in the figure, during the cooking process of the electric pressure cooker, the cloud control system of the electric pressure cooker can first obtain the dish information planned to be cooked by the electric pressure cooker, the dish including meat food and vegetable food, and the identification of the food type can provide a basis for the subsequent matching of the pressure impact parameters.

[0030] Exemplarily, in the pressure impact cooking of the electric pressure cooker, the dish information input by the user can be read, and the dish information can include the specific types of meat food and vegetable food.

[0031] After obtaining the information of the meat food and the vegetable food, the first pressure impact parameter corresponding to the meat food and the second pressure impact parameter corresponding to the vegetable food can be obtained, the first pressure impact parameter corresponding to the meat food can be used to cook the meat food close to soft and rotten, and the first pressure impact parameter and the second pressure impact parameter can include alternating control of increasing and decreasing the cooking pressure in the electric pressure cooker.

[0032] Exemplarily, the first pressure impact parameter can be a high pressure impact sequence set for beef, and the second pressure impact parameter can be a low pressure impact sequence set for radish.

[0033] Exemplarily, the first pressure impact parameter corresponding to the meat food and the second pressure impact parameter corresponding to the vegetable food can be determined by experience value, and the first pressure impact parameter corresponding to the meat food and the second pressure impact parameter corresponding to the vegetable food can be pre-stored in a database.

[0034] As shown in the figure, Figure 2 After obtaining the first pressure impact parameter and the second pressure impact parameter, the third pressure impact parameter corresponding to the simultaneous cooking of the meat food and the vegetable food can be determined according to the first pressure impact parameter and the second pressure impact parameter, and the third pressure impact parameter can also include alternating control of increasing and decreasing the cooking pressure in the electric pressure cooker.

[0035] For example, the third pressure impact parameter can be obtained by weighting calculation of the first pressure impact parameter and the second pressure impact parameter through a parameter fusion algorithm, and the third pressure impact parameter is used to control the cooking impact pressure after the vegetable food is added to the meat food.

[0036] S120, when cooking the meat food, control the electric pressure cooker to cook the meat food according to the first pressure impact parameter. After the vegetable food is added to the meat food, control the electric pressure cooker to simultaneously cook the meat food and the vegetable food according to the third pressure impact parameter.

[0037] In a specific cooking, the meat food material can be cooked first, and then the meat food material and the vegetable food material are cooked together. When the meat food material is cooked, the electric pressure cooker can be controlled to cook the meat food material according to a first pressure impact parameter, which can be optimized for the tissue structure characteristics of the meat. When the meat food material is cooked according to the first pressure impact parameter, the meat food material can be cooked close to completely soft.

[0038] Exemplarily, in the pressure impact cooking of the electric pressure cooker, the cooking can be performed according to the pressure impact mode set for pork, and the meat softening is promoted by high pressure impact.

[0039] After the cooking of the meat food material is completed by the first pressure impact parameter, the vegetable food material can be added to the meat food material, and then the electric pressure cooker can be controlled to cook the meat food material and the vegetable food material together according to a third pressure impact parameter, which can balance the cooking requirements of different food materials.

[0040] Exemplarily, in the pressure impact cooking of the electric pressure cooker, when the radish is added to the stewed pork, the cooking can be switched to the pressure impact mode corresponding to the third pressure impact parameter that takes into account the pork and the radish.

[0041] The above-mentioned implementation mode has the beneficial effect that by reading the dish information of the planned cooking, the high-intensity pressure impact parameter required for the meat and the low-intensity pressure impact parameter required for the vegetable can be automatically matched, and the pressure parameters can be differentiated and regulated according to the characteristics of the food materials.

[0042] The above-mentioned implementation mode also has the beneficial effect that the first pressure impact parameter specially set for the meat is applied for cooking, which can quickly soften the tough meat tissue by using the combined effect of high pressure and pressure impact, and achieve efficient gelatinization of collagen without excessive dehydration.

[0043] The above-mentioned implementation mode also has the beneficial effect that when the meat food material is cooked according to the first pressure impact parameter, the meat food material can be cooked close to completely soft, and when the easily cooked vegetable food material is added during the cooking process, the third pressure impact parameter that takes into account the continuous softening of the meat and the protection requirements of the vegetable is obtained by real-time calculation, and the final effect of the synchronous ripening of the main and secondary food materials is achieved, so that the meat that is resistant to cooking maintains the softening process while avoiding the soft and tender vegetable from being soft and deformed due to excessive pressure, improving the synchronous cooking effect of the meat food material and the vegetable food material, and avoiding the destruction of the food form of the meat and the vegetable.

[0044] In some implementations, in the S110, the third pressure impact parameter corresponding to the simultaneous cooking of the meat food material and the vegetable food material is determined according to the first pressure impact parameter and the second pressure impact parameter, including S111-S112, which are described below.

[0045] In the S111, the meat weight value corresponding to the meat food material and the vegetable weight value corresponding to the vegetable food material are obtained, and the meat cookability corresponding to the meat food material and the vegetable cookability corresponding to the vegetable food material are obtained. The meat cookability and the vegetable cookability are determined by experience values.

[0046] Figure 3 The working flowchart of the second softening cooking method based on pressure impact control provided by the embodiment of the present application is shown in FIG. 2. Figure 3 As shown in FIG. 2, when the third pressure impact parameter is determined, the meat weight value corresponding to the meat food material and the vegetable weight value corresponding to the vegetable food material are obtained, and the meat cookability corresponding to the meat food material and the vegetable cookability corresponding to the vegetable food material are obtained.

[0047] It should be noted that the meat cookability and the vegetable cookability can be determined by experience values, and the meat cookability and the vegetable cookability can be obtained by cooking history data statistics and experiments of the food materials.

[0048] In the S112, the first product of the meat weight value and the meat cookability is determined, the second product of the vegetable weight value and the vegetable cookability is determined, the sum of the first product and the second product is determined as a total cooking index, the ratio of the first product to the total cooking index is determined as a first weight, the ratio of the second product to the total cooking index is determined as a second weight, and the sum of the product of the maximum cooking pressure in the first pressure impact parameter and the first weight and the product of the maximum cooking pressure in the second pressure impact parameter and the second weight is determined as the maximum cooking pressure in the third pressure impact parameter.

[0049] After the meat weight value and the meat cookability are obtained, the first product of the meat weight value and the meat cookability can be determined; after the vegetable weight value and the vegetable cookability are obtained, the second product of the vegetable weight value and the vegetable cookability can be determined; and further, the sum of the first product and the second product can be determined as a total cooking index, which reflects the comprehensive measurement of the overall ripening requirement of the meat and the vegetable, and considers the weight and the easy-cooking index characteristics of the food materials.

[0050] As shown in FIG. 2, Figure 3As shown, after obtaining the total cooking index, the ratio of the first product to the total cooking index can be determined as the first weight; at the same time, the ratio of the second product to the total cooking index can be determined as the second weight; the first weight and the second weight represent the relative importance of meat and vegetables in the overall cooking demand, respectively. The calculation of the first weight and the second weight is based on the contribution ratio of the weight and cookability of meat and vegetables, respectively.

[0051] like Figure 3 As shown, after the meat is cooked according to the first pressure impact parameter, the meat may be almost completely softened. At this time, the product of the maximum cooking pressure and the first weight in the first pressure impact parameter, and the sum of the product of the maximum cooking pressure and the second weight in the second pressure impact parameter, can be determined as the maximum cooking pressure in the third pressure impact parameter. By using a weighted summation method, the maximum cooking pressure in the third pressure impact parameter can balance the ideal impact pressure requirements of meat and vegetables, ensuring that the impact pressure of meat and vegetables can be met during the cooking process.

[0052] For example, when cooking beef and carrots simultaneously in an electric pressure cooker, the beef is heavier and cooks less easily, while the carrot is lighter but cooks more easily. The maximum cooking pressure in the calculated third pressure impact parameter will be between the ideal pressure for pure beef and pure carrots, avoiding the carrots becoming too soft due to high pressure or the beef becoming undercooked due to low pressure.

[0053] It should be noted that the pressure impact durations corresponding to the first and second pressure impact parameters are the same. When determining the maximum cooking pressure in the third pressure impact parameter, the pressure impact durations of the first and second pressure impact parameters are not adjusted, and the pressure impact duration of the third pressure impact parameter is kept the same as that of the first and second pressure impact parameters.

[0054] The beneficial effect of the above implementation manner is that when the meat food material is cooked according to the first pressure impact parameter, the meat food material can be cooked close to completely soft and rotten, by acquiring the weight information of the meat and the vegetable respectively and the easy-cooking index representing the cooking difficulty of the meat and the vegetable, calculating the first product of the meat weight and the easy-cooking index and the second product of the vegetable weight and the easy-cooking index, and taking the sum of the two products as the total cooking index, further calculating the ratio of the first product corresponding to the meat and the total cooking index as the first weight and the ratio of the second product corresponding to the vegetable and the total cooking index as the second weight, and taking the sum of the maximum cooking pressure in the first pressure impact parameter multiplied by the first weight and the maximum cooking pressure in the second pressure impact parameter multiplied by the second weight as the maximum cooking pressure in the third pressure impact parameter, the maximum cooking pressure in the third pressure impact parameter is obtained by weighting and blending the ideal parameters of the two food materials, so that the maximum cooking pressure in the third pressure impact parameter can comprehensively consider the influence of the food material quantity and the easy-cooking characteristics of the food material, and the cooking effect of the meat food material and the vegetable food material cooked together is ensured, and the destruction of the food material form of the meat and the vegetable is avoided.

[0055] The beneficial effect of the above implementation manner is also that the maximum cooking pressure in the third pressure impact parameter is a balanced value between the pure meat processing intensity and the pure vegetable processing intensity, which alleviates the risk of excessive damage to the easy-cooking vegetable caused by high-intensity impact, while ensuring that the pressure intensity is sufficient to maintain a continuous and effective force on the meat, and can promote the mild rupture of the cell wall of the vegetable to release flavor and nutrition.

[0056] The beneficial effect of the above implementation manner is also that the contradiction in the traditional method that the meat is not soft, the vegetable is rotten, or the meat is soft and rotten but the vegetable taste is not optimal is solved, by taking the weight and the easy-cooking index into the weighting algorithm of the pressure impact parameter, the composition of the food material can be automatically perceived and the pressure mode can be dynamically adjusted, so that the food materials with large differences in one pot can also achieve their respective ideal taste states.

[0057] In some implementation manners, after the maximum cooking pressure in the third pressure impact parameter is determined, the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter can be determined, and the cooking compensation time of the meat food material and the vegetable food material according to the third pressure impact parameter; wherein the cooking compensation time is proportional to the maximum cooking pressure in the third pressure impact parameter.

[0058] In the present implementation, considering that the maximum cooking pressure in the third pressure impact parameter is a balanced value between the pure meat processing intensity and the pure vegetable processing intensity, it can be ensured that the vegetable food material will not be destroyed in shape due to the maximum cooking pressure in the third pressure impact parameter being too large, but the cooking softness of the meat food material and the vegetable food material may be insufficient due to the decrease of the maximum cooking pressure in the third pressure impact parameter, so the meat food material and the vegetable food material can be cooked according to the cooking compensation time to ensure the cooking softness of the food material on the premise that the food material shape of the meat food material and the vegetable food material is not destroyed.

[0059] For example, when determining the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter, the product of the maximum cooking pressure in the third pressure impact parameter and the cooking time compensation factor can be determined to obtain the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter.

[0060] For example, the cooking time compensation factor can be determined according to an empirical value, and the cooking time compensation factor corresponding to different maximum cooking pressures in the third pressure impact parameter is different.

[0061] The above-mentioned implementation has the beneficial effect that the cooking compensation time of the meat food material and the vegetable food material according to the third pressure impact parameter can ensure the cooking softness of the meat food material and the vegetable food material on the premise that the food material shape of the meat food material and the vegetable food material is not destroyed.

[0062] In some implementations, in the above-mentioned S111, the meat easy-cooking degree corresponding to the meat food material is obtained, including: obtaining a basic meat easy-cooking degree and a meat material property attribute corresponding to the meat food material. The meat easy-cooking degree corresponding to the meat food material is determined by an empirical value table according to the basic easy-cooking degree, the meat material property attribute, and the maximum cooking pressure in the first pressure impact parameter. The basic meat easy-cooking degree is determined by an empirical value, and the meat material property attribute includes meat block fat ratio information, cutting size information, and meat fascia proportion information.

[0063] Figure 4 The working flowchart of the third softening cooking method based on pressure impact control provided by the embodiments of the present application is shown in FIG. 8. Figure 4 As shown in FIG. 8, the basic meat easy-cooking degree and the meat material property attribute corresponding to the meat food material can be obtained first. The meat material property attribute can include meat block fat ratio information, cutting size information, and meat fascia proportion information, and the meat material property attribute can reflect the physical properties and structural characteristics of the meat food material.

[0064] It should be noted that the basic meat easy-cooking degree can be determined by an empirical value, and the basic meat easy-cooking degree can be determined by experiments and cooking data.

[0065] After obtaining the basic meat doneness and the meat material attribute, the corresponding meat doneness of the meat material can be determined through an empirical value table according to the basic doneness, the meat material attribute, and the maximum cooking pressure in the first pressure impact parameter, and then the meat doneness of the meat material obtained after cooking by the first pressure impact parameter can be accurately determined.

[0066] For example, the empirical value table can store meat doneness values corresponding to different basic doneness, different meat material attributes, and different maximum cooking pressure combinations. The empirical value table can be obtained through experiments and statistical data. By querying the empirical value table, the meat doneness can comprehensively consider the influence of the material characteristics and the cooking parameters of the meat material.

[0067] For example, in the pressure impact cooking process of the electric pressure cooker, for meat materials with different fat contents, different block sizes, and different fascia proportions, the corresponding meat doneness can be queried through the empirical value table combined with the maximum cooking pressure in the first pressure impact parameter. The meat doneness can provide accurate doneness reference for subsequent cooking with vegetables.

[0068] The above-mentioned implementation mode has the beneficial effect that the basic doneness of the meat material is determined through empirical values, the material attribute of the specific material is further obtained, and the first pressure impact parameter to be applied is combined for comprehensive analysis through the empirical value table to determine the meat doneness suitable for subsequent pressure impact cooking with vegetables, thereby ensuring the cooking effect of the meat after cooking by the first pressure impact parameter and subsequent cooking with vegetables.

[0069] The above-mentioned implementation mode also has the beneficial effect of overcoming the limitations of a single empirical value, ensuring that the calculation of the meat doneness closely matches the actual state of the specific meat block and the selected cooking strategy, and being able to determine the pressure impact intensity for subsequent cooking with vegetables according to the actual thickness, fascia content, and other attribute differences of the meat, thereby greatly improving the accuracy of the doneness as a subsequent parameter calculation.

[0070] In some implementations, in S110, the third pressure impact parameter corresponding to the simultaneous cooking of the meat material and the vegetable material is determined according to the first pressure impact parameter and the second pressure impact parameter, and further includes S113 to S114, which are specifically described as follows.

[0071] S113, when the pressure control curve in the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter is a sawtooth wave, the pressure rise speed in the first pressure impact parameter corresponding to the meat material is obtained, and the pressure rise speed in the second pressure impact parameter corresponding to the vegetable material is obtained.

[0072] For example, when the pressure control curve in the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter is a sawtooth wave, the pressure rise speed in the first pressure impact parameter corresponding to the meat material is obtained, and the pressure rise speed in the second pressure impact parameter corresponding to the vegetable material is obtained. Figure 3As shown, in the present embodiment, the pressure rise rate in the first pressure impact parameter corresponding to the meat food material can be obtained, and the pressure rise rate in the second pressure impact parameter corresponding to the vegetable food material can be obtained. The pressure rise rate in the first pressure impact parameter can reflect the response characteristic of the meat food material to the pressure change in the pressure impact cooking process, and the pressure rise rate in the second pressure impact parameter can represent the response characteristic of the vegetable food material to the pressure change in the pressure impact cooking process.

[0073] It should be noted that, Figure 5 FIG. 1 is a schematic diagram of a pressure control curve in an embodiment of the present application, as Figure 5 As shown, Figure 5 The horizontal axis of the pressure control curve in the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter is time, and the vertical axis of the pressure control curve is pressure. The pressure control curve in the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter is a sawtooth wave, that is, the first pressure impact parameter, the second pressure impact parameter and the third pressure impact parameter control the periodic increase or decrease of the cooking pressure of the meat food material and the vegetable food material through the sawtooth wave pressure control curve.

[0074] For example, in the pressure impact cooking process of the electric pressure cooker, the meat food material usually needs a relatively high pressure rise rate to achieve effective tissue softening and flavor release, while the vegetable food material may need a relatively low pressure rise rate to avoid overcooking and texture damage. By obtaining the pressure rise rates of the meat food material and the vegetable food material respectively, basic data support can be provided for subsequent adjustment of the pressure rise rate.

[0075] Exemplarily, the pressure rise rate of the meat food material can be 9 kPa / min, and the pressure rise rate of the vegetable food material can be 18 kPa / min.

[0076] S114, determining the sum of the product of the pressure rise rate in the first pressure impact parameter and the first weight, and the product of the pressure rise rate in the second pressure impact parameter and the second weight, as the pressure rise rate in the third pressure impact parameter.

[0077] In the present embodiment, the sum of the product of the pressure rise rate in the first pressure impact parameter and the first weight, and the product of the pressure rise rate in the second pressure impact parameter and the second weight can be determined as the pressure rise rate in the third pressure impact parameter. The first weight and the second weight can be determined by the method in S111 to S112 described above. The first weight and the second weight are set based on the weight ratio and the easy cooking degree of the meat food material and the vegetable food material, so that the pressure rise rate in the third pressure impact parameter can balance the cooking requirements of different food materials.

[0078] For example, when cooking meat and vegetables in an electric pressure cooker at the same time, the pressure rise rate in the first pressure impact parameter, the pressure rise rate in the second pressure impact parameter, and the pressure rise rate in the third pressure impact parameter can be calculated by weighting the first weight and the second weight according to the fact that the weight of the meat food is large and needs to be softened for a long time, and the characteristics of the vegetable food that is easy to cook and easy to overcook. In this way, the pressure rise rate in the third pressure impact parameter can be obtained, which can ensure that the meat food is fully softened while avoiding poor cooking effect of the vegetable food due to slow pressure rise.

[0079] The above-mentioned implementation mode has the beneficial effect that when the meat food is cooked according to the first pressure impact parameter, the meat food can be cooked close to complete softening, and then the pressure rise rate of the meat food and the pressure rise rate of the vegetable food are obtained, and the weight coefficient is calculated according to the weight and the easy-to-cook degree of the food, so as to uniformly adjust the pressure rise rate, avoid insufficient pressure rise rate of the meat, and also avoid excessive pressure rise rate in the cooking of the vegetable, avoid the destruction of the form of the meat and vegetable food, and ensure the cooking effect when the meat and vegetable are cooked together.

[0080] The above-mentioned implementation mode also has the beneficial effect that the mechanical response characteristics of the food are quantified as the pressure rise rate parameter, a direct mapping of the physical properties of the food and the control parameter is established, and then the heterogeneous food requirements are dynamically balanced, the effective softening effect is maintained for the meat, and the pressure intensity and the pressure rise rate are adjusted for the vegetable when cooked with the meat, so as to avoid the destruction of the form of the meat and vegetable food, and ensure the cooking effect when the meat and vegetable are cooked together.

[0081] Figure 6 A flowchart of a fourth softening cooking method based on pressure impact control provided by the embodiments of the present application is shown in FIG. 8. Figure 6 As shown in FIG. 8, the above-mentioned method further includes S210 to S220, which are specifically described as follows.

[0082] S210, obtaining a plurality of historical cooking records corresponding to a dish planned to be cooked by the electric pressure cooker, the historical cooking records including pressure impact parameters corresponding to the dish cooked by the electric pressure cooker and dish cooking evaluation values, the pressure impact parameters including first pressure impact parameters, second pressure impact parameters, and third pressure impact parameters, and the dish cooking evaluation values including food softening degree scores and food form retention degree scores of the meat food and the vegetable food given by the user.

[0083] In this implementation, a plurality of historical cooking records corresponding to the dish planned to be cooked by the electric pressure cooker can be obtained, which include pressure impact parameters and dish cooking evaluation values corresponding to the dish cooked by the electric pressure cooker. The pressure impact parameters can include first pressure impact parameters, second pressure impact parameters, and third pressure impact parameters, which can reflect the pressure change characteristics at different stages of the cooking process.

[0084] It should be noted that the dish cooking evaluation value can include a food material softness score and a food material shape retention score of the user for the meat material and the vegetable material. The food material softness score and the food material shape retention score can be obtained through an App that assists in controlling the electric pressure cooker. The food material softness score and the food material shape retention score can quantify the user's satisfaction with the taste and appearance of the dish.

[0085] In this implementation, the food material softness score reflects the softness of the meat or vegetable after high-pressure cooking, and the food material shape retention score represents the retention of the shape and structure of the food material during the cooking process. By calculating the sum of the two scores, the overall effect of each cooking can be comprehensively evaluated.

[0086] S220, determining a target historical cooking record with the maximum sum of the food material softness score and the food material shape retention score from the plurality of historical cooking records, and cooking the dish planned to be cooked by the electric pressure cooker according to the first pressure impact parameters and the third pressure impact parameters corresponding to the target historical cooking record.

[0087] In this implementation, a target historical cooking record with the maximum sum of the food material softness score and the food material shape retention score can be determined from the plurality of historical cooking records. By calculating the sum of the scores of each historical record, the target cooking historical record with the highest user evaluation in the historical cooking can be identified.

[0088] After determining the target historical cooking record, the dish planned to be cooked by the electric pressure cooker can be cooked according to the first pressure impact parameters and the third pressure impact parameters corresponding to the target historical cooking record. In this way, the historical best cooking strategy can be reused to achieve the purpose of first pressure impact cooking of the meat material and subsequent pressure impact cooking of the meat material and the vegetable material without the need to adjust the parameters of the pressure impact softening cooking.

[0089] For example, when the electric pressure cooker cooks radish and beef brisket, historical records of past cooking of radish and beef brisket can be obtained, including the pressure impact parameters used each time and the scores of the user for the softness and shape of the beef brisket and radish. By comparing the sum of the scores of these records, the first pressure impact parameters and the third pressure impact parameters used in the cooking with the highest score can be selected and applied to the current cooking plan of radish and beef brisket.

[0090] It should be noted that when the planned dish of the electric pressure cooker is cooked according to the first pressure impact parameter and the third pressure impact parameter corresponding to the target historical cooking record, the meat food material can be first cooked according to the first pressure impact parameter, and then the meat food material and the vegetable food material can be jointly cooked according to the third pressure impact parameter.

[0091] The above-mentioned implementation mode has the beneficial effect that by collecting and analyzing the cooking records when the same dish is cooked in the past, the cooking records including various types of pressure impact parameters used and the user's evaluation of the dish on the dish index, by determining the pressure impact parameter combination corresponding to the historical cooking with the highest comprehensive score in the historical record, and applying the historical cooking with the highest comprehensive score to the cooking plan of the same dish in the subsequent, the cooking process can continuously learn and automatically adopt the best cooking strategy in the historical cooking, without the need for the user to repeatedly manually adjust.

[0092] The above-mentioned implementation mode also has the beneficial effect of improving the predictability and consistency of the cooking result, reducing the cooking failure rate, and being able to adaptively optimize according to the taste preferences of a specific user group, thereby continuously improving the user experience and dish quality.

[0093] In some implementation modes, the above-mentioned method further includes S230 to S240, which are specifically described below.

[0094] S230, after determining the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker, a plurality of historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter are obtained, and the sum of the food material softness score and the food material shape retention score corresponding to each historical cooking record is determined.

[0095] In this implementation mode, after the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker are determined, a plurality of historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter can be obtained, and the sum of the food material softness score and the food material shape retention score corresponding to each historical cooking record is determined. The sum of the food material softness score and the food material shape retention score represents the size of the user evaluation index corresponding to each historical cooking record.

[0096] For example, when the electric pressure cooker performs pressure impact cooking, different meat and vegetable combinations may result in differences in the final taste and shape for the same pressure parameter combination. By aggregating the score data in the historical records, the cooking effect and the degree of cooking success of each cooking can be quantified.

[0097] S240. From multiple historical cooking records, determine a preset number of historical cooking records in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score. Recommend meat and vegetable ingredients corresponding to the preset number of historical cooking records to the user.

[0098] After obtaining the sum of the ingredient tenderness score and the ingredient shape retention score for each historical cooking record, a preset number of historical cooking records can be determined from multiple historical cooking records in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score. This allows for the selection of records with higher total scores for ingredient tenderness score and ingredient shape retention score, ensuring that the recommended cases have high cooking quality.

[0099] For example, the preset quantity can be a value set based on recommended needs, and the preset quantity can be 2, 3 or 5.

[0100] In this implementation, the historical cooking records of the top-ranked dishes can be filtered out. These records represent historical cooking results with better cooking effects under the same pressure parameters, thus providing users with a reliable reference.

[0101] After obtaining a preset number of historical cooking records, the system can recommend meat and vegetable ingredients corresponding to those records to the user. The recommendations can include specific information about the meat and vegetables used in those historical cooking records, which can help the user choose a more suitable combination of ingredients under the current pressure parameters to ensure the best combination of ingredients and pressure-driven cooking effect under the current cooking parameters.

[0102] For example, when using an electric pressure cooker for pressure cooking, it can automatically recommend meat and vegetable combinations that have received high ratings in the past, based on the currently set pressure parameters, reducing cooking errors caused by improper ingredient selection.

[0103] The beneficial effect of the above implementation method is that, after determining the first and third pressure impact parameters, by searching historical cooking records that have used the same or similar combinations of pressure parameters, and by recording the user's rating of the tenderness and shape retention of meat and vegetables, the sum of these two ratings in each historical record is calculated and sorted from high to low according to the total score. Several historical cooking cases with the best performance are then selected, and the specific combinations of meat and vegetable ingredients corresponding to these high-scoring cases are recommended to the user. This helps the user to make recipes that are more in line with the cooking parameters and the user's taste habits when choosing ingredients, thereby reducing the risk of cooking failure due to improper ingredient combinations.

[0104] In some implementations, the method described above further includes S250 to S260, which are described in detail as follows.

[0105] S250, obtain a target meat material and a target vegetable material corresponding to a dish to be cooked by the electric pressure cooker. In the plurality of historical cooking records, a first preset number of first historical cooking records are determined in a descending order of a sum of a food softness score and a food shape retention score corresponding to the target meat material. In the plurality of historical cooking records, a second preset number of second historical cooking records are determined in a descending order of a sum of a food softness score and a food shape retention score corresponding to the target vegetable material. Obtain a plurality of reference meat materials cooked together with the target vegetable material in the second historical cooking records, and obtain an impact pressure correlation factor corresponding to the plurality of reference meat materials and the target meat material.

[0106] In this implementation, the target meat material and the target vegetable material corresponding to the dish to be cooked by the electric pressure cooker can be obtained, and then the cooking process can be optimized for the target meat material and the target vegetable material.

[0107] Figure 7 A working flow diagram of a fifth softening cooking method based on pressure impact control provided by an embodiment of the present application is shown in Figure 7 as shown in By S210 described above, the plurality of historical cooking records can be obtained, and a first preset number of first historical cooking records can be determined in a descending order of a sum of a food softness score and a food shape retention score corresponding to the target meat material. The food softness and the food shape retention of the target meat material in the first historical cooking records are better.

[0108] By S210 described above, the plurality of historical cooking records can be obtained, and a second preset number of second historical cooking records can be determined in a descending order of a sum of a food softness score and a food shape retention score corresponding to the target vegetable material. The food softness and the food shape retention of the target vegetable material in the second historical cooking records are better.

[0109] As shown in Figure 7 After obtaining the second preset number of second historical cooking records, a plurality of reference meat materials cooked together with the target vegetable material in the second historical cooking records can be further obtained. The plurality of reference meat materials can be used as a reference to optimize the pressure impact parameters of the target meat material.

[0110] After obtaining the plurality of reference meat food materials, the impact pressure correlation factor corresponding to the plurality of reference meat food materials and the target meat food material can be obtained, and the cooking parameters of the target meat food material can be optimized according to the impact pressure correlation factor.

[0111] In S260, the mean value of the first pressure impact parameters of the first historical cooking records of the preset first quantity is determined as the target first pressure impact parameter. The mean value of the third pressure impact parameters of the second historical cooking records of the preset second quantity is determined as the intermediate third pressure impact parameter. The product of the intermediate third pressure impact parameter and the impact pressure correlation factor is determined as the target third pressure impact parameter. The target meat food material and the target vegetable food material are cooked according to the target first pressure impact parameter and the target third pressure impact parameter.

[0112] In the present implementation, the mean value of the first pressure impact parameters of the first historical cooking records of the preset first quantity can be determined as the target first pressure impact parameter, which can be used as the optimal cooking parameter of the meat food material for cooking optimization in the first cooking stage.

[0113] In the determination of the cooking parameters of the joint cooking of the meat food material and the vegetable food material, the mean value of the third pressure impact parameters of the second historical cooking records of the preset second quantity can be determined as the intermediate third pressure impact parameter, which represents the average value of the pressure impact parameters when the target vegetable food material and the reference meat food material are jointly cooked.

[0114] After obtaining the intermediate third pressure impact parameter, the product of the intermediate third pressure impact parameter and the impact pressure correlation factor can be determined, and then the target third pressure impact parameter corresponding to the target meat food material can be determined according to the intermediate third pressure impact parameter corresponding to the reference meat food material, so as to realize the migration of the pressure impact parameter of the reference meat food material and ensure the cooking effect when the target meat food material and the target vegetable food material are jointly cooked.

[0115] After obtaining the target first pressure impact parameter and the target third pressure impact parameter, the target meat food material and the target vegetable food material can be cooked according to the target first pressure impact parameter and the target third pressure impact parameter. Specifically, the target meat food material can be cooked according to the target first pressure impact parameter first, and then the target meat food material and the target vegetable food material can be jointly cooked according to the target third pressure impact parameter.

[0116] It should be noted that when determining the mean value of the first pressure impact parameters of the first historical cooking records of the preset first quantity, the mean values of the maximum cooking pressure and the pressure rising speed of the plurality of first pressure impact parameters can be determined as the target first pressure impact parameter.

[0117] It should be noted that the intermediate third pressure impact parameter can specifically include the maximum cooking pressure and the pressure rising speed, and the product of the maximum cooking pressure, the pressure rising speed and the impact pressure correlation factor in the intermediate third pressure impact parameter can be determined to obtain the target third pressure impact parameter.

[0118] For example, when cooking beef stew with potatoes in an electric pressure cooker, beef is the target meat material and potatoes are the target vegetable material. The system can screen the record with the highest cooking score of beef and the record with the highest cooking score of potatoes in history, analyze the characteristics of other meat materials cooked with potatoes in history, calculate the pressure impact parameter suitable for the current combination of beef and potatoes, and ensure that the beef is tender and delicious while the potatoes remain intact.

[0119] The above-mentioned implementation mode has the beneficial effects that, for specific meat and vegetable materials of a target dish, the first historical record with the highest meat cooking score and the second historical record with the highest vegetable cooking score are screened, the first pressure impact parameter mean of the meat optimization group is extracted as the target first pressure impact parameter, the intermediate third pressure impact parameter of the vegetable optimization group is extracted as the intermediate reference parameter, the impact pressure correlation factor is introduced to analyze the characteristics of the reference meat cooked with the target vegetable in the second historical record, the impact pressure correlation factor quantifies the pressure demand difference between the target meat and the reference meat, the target third pressure impact parameter is obtained by multiplying the intermediate third pressure impact parameter and the impact pressure correlation factor, and the third pressure impact parameter in the cooking of the vegetable and the meat can be dynamically calibrated according to the actual characteristics of the current meat, so that the best cooking effect is ensured.

[0120] In some implementation modes, the obtaining, in S260, of the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material includes S261 to S262, which are described below.

[0121] S261, according to the basic meat tenderness and meat material properties of the plurality of reference meat materials and the target meat material, the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material are determined through an experience value table.

[0122] In this implementation mode, the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material can be determined based on the experience value table according to the basic meat tenderness and meat material properties of the plurality of reference meat materials and the target meat material, and the impact pressure correlation factors represent the correlation degree of the reference meat materials and the target meat material in pressure impact cooking.

[0123] It should be noted that the experience value table of the impact pressure correlation factor can be determined according to previous cooking experience, and the experience value table can store a mapping relationship between the basic meat tenderness, the meat material property, and the impact pressure correlation factor. The basic meat tenderness reflects the maturation speed of the meat material under the pressure cooking condition, and the meat material property characterizes the physical structure characteristics of the meat material.

[0124] Through the experience value table, the impact pressure correlation factor corresponding to each meat material can be quickly found and determined. The impact pressure correlation factor can quantify the similarity of the pressure response characteristics of different meat materials in the pressure impact process.

[0125] S262, determine the mean value of the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material as the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material.

[0126] After obtaining the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material, the mean value of the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material can be determined as the impact pressure correlation factors corresponding to the plurality of reference meat materials and the target meat material, and then the optimal cooking parameters of the target meat material can be determined according to the mean value of the pressure impact parameters of the plurality of reference meat materials closest to the target meat material.

[0127] In the present implementation, the calculation process of the mean value of the impact pressure correlation factor can involve the arithmetic average of all impact pressure correlation factors. The mean value can integrate the pressure response characteristics of a plurality of meat materials, reduce the influence of individual extreme values, and improve the representativeness and stability of the impact pressure correlation factor.

[0128] For example, in the pressure impact cooking of the electric pressure cooker, the reference meat materials can include different samples of the same meat material, and the target meat material is the main meat material for current cooking. By calculating the average value of the impact pressure correlation factors of all meat materials, a more general pressure regulation reference value can be obtained, which is used for subsequent parameter adjustment of the impact pressure.

[0129] The above-mentioned implementation has the beneficial effects that the basic tenderness and material property of the reference meat and the target meat are comprehensively analyzed based on the experience value table, and the impact pressure correlation factor of each type of meat is generated. The impact pressure correlation factor is used to convert the biological structure characteristics of the material into a pressure regulation parameter, and the arithmetic average of the correlation factors of all reference meat and target meat is further calculated, which improves the robustness of the pressure control when the target meat material and vegetables are cooked together.

[0130] The beneficial effects of the above implementation method are that it integrates the characteristic data of multiple meat samples, avoids the random bias of a single reference sample, weakens the influence of individual extreme values ​​through group characteristics, and the obtained shock pressure correlation factor can match the actual pressure tolerance threshold of the target meat ingredients. It also inherits the common demand patterns of similar meat ingredients, making subsequent pressure parameter adjustments more stable and reliable, and improving the cooking effect of meat and vegetable ingredients.

[0131] In some implementations, S260 above involves obtaining multiple impact pressure correlation factors corresponding to reference meat ingredients and target meat ingredients, and also includes S263 to S264. S263 to S264 will be explained in detail below.

[0132] S263. Based on the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and the target meat ingredient, determine the similarity between the multiple reference meat ingredients and the target meat ingredient through an empirical value table, and determine the target reference meat ingredient with the highest similarity to the target meat ingredient among the multiple reference meat ingredients.

[0133] In this implementation, the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and target meat ingredients can be obtained. The similarity between multiple reference meat ingredients and target meat ingredients is determined through an empirical value table. The similarity between ingredients represents the similarity of the pressure impact cooking parameter settings of multiple reference meat ingredients and target meat ingredients. Then, the influence of multiple reference meat ingredients on the cooking parameters of target meat ingredients can be determined based on the similarity between ingredients.

[0134] After obtaining multiple reference meat ingredients, the target reference meat ingredient with the highest similarity to the target meat ingredient can be identified. The target reference meat ingredient and the target meat ingredient have the highest similarity in pressure impact cooking. Therefore, the pressure impact cooking process of the target meat ingredient can be adjusted based on the target reference meat ingredient.

[0135] In this implementation, the experience value table corresponding to the basic meat cooking ease and meat texture attributes can be a mapping table established based on cooking experience values. The experience value table stores the correspondence between the basic meat cooking ease and meat texture attributes of different meat ingredients and the ingredient similarity. By querying the experience value table, the basic meat cooking ease and meat texture attributes can be converted into quantified ingredient similarity values.

[0136] For example, in the pressure impact cooking process of the electric pressure cooker, the basic meat tenderness and meat material properties of multiple reference meat materials such as beef, pork, and chicken and the target meat material of mutton can be obtained, the material similarity of each reference meat material and the target meat material is calculated through the experience value table, and the target reference meat material with the highest similarity to the target meat material is screened out.

[0137] In S264, the impact pressure correlation factor of the target reference meat material and the target meat material is obtained as the impact pressure correlation factor corresponding to the multiple reference meat materials and the target meat material.

[0138] After determining the target reference meat material with the highest material similarity in the multiple reference meat materials and the target meat material, the impact pressure correlation factor of the target reference meat material and the target meat material is obtained as the impact pressure correlation factor corresponding to the multiple reference meat materials and the target meat material.

[0139] For example, in the pressure impact cooking of the electric pressure cooker, if beef, pork, and duck are multiple reference meat materials, and it is determined that beef is the target reference meat material with the highest material similarity to mutton among the beef, pork, and duck, the impact pressure correlation factor of the beef and the mutton is obtained as the impact pressure correlation factor corresponding to the beef, pork, and duck (multiple reference meat materials) and the mutton, and then the pressure parameter of the pressure impact cooking of the mutton is adjusted based on the impact pressure correlation factor corresponding to the beef and the mutton.

[0140] The above-mentioned implementation manner has the beneficial effects that the basic tenderness and material properties of multiple reference meat materials and a target meat material are compared based on the experience value table, the material similarity value of each reference meat material and the target meat material is obtained, the biological structure characteristics of the material are converted into a quantifiable similarity index, the target reference meat material with the highest similarity to the target meat material is screened out, and the impact pressure correlation factor of the target reference meat material is inherited as the final output value, the reference sample closest to the target meat material is determined, the real pressure demand characteristics of the impact pressure correlation factor and the target material are closest to each other, reliable pressure control criteria for the collaborative cooking of multiple materials are provided, and the cooking effect is improved.

[0141] The application also provides a softening cooking system based on pressure impact control.

[0142] Figure 8 A logic structure schematic diagram of a softening cooking system based on pressure impact control provided by the application is as follows. Figure 8As shown, the system 1 of the embodiment includes a processing unit 11, a storage unit 12 and a transceiver unit 13, the processing unit 11 is configured to process data, the storage unit 12 is configured to store data, and the transceiver unit 13 is configured to transceive data, and the processing unit 11, the storage unit 12 and the transceiver unit 13 cooperate to implement the method described above. The beneficial effects of the embodiments of the present application have been described in the above method, which will not be repeated here.

[0143] It should be noted that the information interaction, execution process and the like between the above-mentioned devices / units are based on the same concept as the method embodiments of the present application, and the specific functions and the technical effects brought by them can be referred to the method embodiments part. Here, it will not be repeated.

[0144] Those skilled in the art can clearly understand that, for the convenience and brevity of description, only the above-mentioned division of each functional unit and module is exemplified, and in actual application, the above-mentioned functions can be completed by different functional units and modules according to needs, that is, the internal structure of the device is divided into different functional units or modules to complete all or part of the functions described above. Each functional unit and module in the embodiment can be integrated in one processing unit, or each unit can exist physically, or two or more units can be integrated in one unit. The integrated unit can be realized in the form of hardware or in the form of software functional unit. In addition, the specific name of each functional unit and module is only for convenient distinction, and does not limit the protection scope of the present application. The specific working process of the unit and module in the above system can refer to the corresponding process in the above method embodiments, which will not be repeated here.

[0145] The integrated unit, if implemented in the form of a software function unit and sold or used as an independent product, can be stored in a computer readable storage medium. Based on such understanding, the present application can implement all or part of the processes in the above-mentioned embodiment methods through a computer program to instruct relevant hardware to complete, and the computer program can be stored in a computer readable storage medium. When the computer program is executed by a processor, the steps of each method embodiment described above can be implemented. The computer program includes computer program code, which can be in the form of source code, object code, executable files or some intermediate forms. The computer readable medium at least includes any entity or device capable of carrying the computer program code to the photographing device / terminal equipment, recording medium, computer memory, read-only memory (ROM), random access memory (RAM), electrical carrier signal, telecommunication signal and software distribution medium. For example, U disk, mobile hard disk, magnetic disk or optical disk, etc. In some jurisdictions, according to legislation and patent practice, the computer readable medium can not be an electrical carrier signal and a telecommunication signal.

[0146] In the above embodiments, the description of each embodiment has its own focus, and the parts not described or recorded in detail in a certain embodiment can be referred to the relevant description of other embodiments.

[0147] Those of ordinary skill in the art can understand that the units and algorithm steps of each example described in combination with the embodiments disclosed herein can be implemented in electronic hardware or a combination of computer software and electronic hardware. Whether the functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Professionals can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of the present application.

[0148] In the embodiments provided by the present application, it should be understood that the disclosed devices and methods can be implemented in other ways. For example, the above-described device embodiments are only schematic. For example, the division of the modules or units is only a logical function division, and there can be another division manner in actual implementation. For example, a plurality of units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed mutual coupling or direct coupling or communication connection between the interfaces can be indirect coupling or communication connection through some interfaces, devices or units, and can be electrical, mechanical or other forms.

[0149] The units described as separate components may or may not be physically separate, and the components displayed as units may or may not be physical units, that is, may be located in one place, or may also be distributed to multiple network units. Part or all of the units can be selected to achieve the purpose of the embodiment scheme according to actual needs.

[0150] The above embodiments are only used to illustrate the technical solutions of the present application, but not limit them; although the present application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that the technical solutions recorded in the foregoing embodiments can still be modified, or some technical features can be replaced by equivalents; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present application, and should be included in the protection scope of the present application.

Claims

1. A softening cooking method based on pressure impact control, characterized in that, The method includes: The electric pressure cooker is designed to cook the following dishes: meat and vegetables. A first pressure impact parameter is obtained for the meat, and a second pressure impact parameter is obtained for the vegetables. Based on the first and second pressure impact parameters, a third pressure impact parameter is determined for simultaneously cooking the meat and vegetables. The first, second, and third pressure impact parameters involve alternating increases and decreases in the cooking pressure within the electric pressure cooker. When cooking meat, control the electric pressure cooker to cook the meat according to the first pressure impact parameter; after adding vegetables to the meat, control the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter.

2. The method as described in claim 1, characterized in that, Based on the first and second pressure impact parameters, determine the third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables, including: Obtain the meat weight value corresponding to meat ingredients and the vegetable weight value corresponding to vegetable ingredients, and obtain the meat cooking rate corresponding to meat ingredients and the vegetable cooking rate corresponding to vegetable ingredients; wherein, the meat cooking rate and vegetable cooking rate are determined by empirical values; The first product of meat weight and meat cookability is determined, and the second product of vegetable weight and vegetable cookability is determined. The sum of the first and second products is determined as the total cooking index. The ratio of the first product to the total cooking index is determined as the first weight. The ratio of the second product to the total cooking index is determined as the second weight. The product of the maximum cooking pressure in the first pressure impact parameter and the first weight, and the sum of the products of the maximum cooking pressure in the second pressure impact parameter and the second weight are determined as the maximum cooking pressure in the third pressure impact parameter.

3. The method as described in claim 2, characterized in that, To obtain the cooking time of meat ingredients, including: Obtain the basic meat cooking degree and meat texture attributes corresponding to the meat ingredients; determine the meat cooking degree corresponding to the meat ingredients through an empirical value table based on the basic meat cooking degree, meat texture attributes and the maximum cooking pressure in the first pressure impact parameter; wherein, the basic meat cooking degree is determined by empirical values, and the meat texture attributes include meat fat ratio information, cut size information and meat tendon ratio information.

4. The method as described in claim 3, characterized in that, Based on the first and second pressure impact parameters, the third pressure impact parameter for simultaneously cooking meat and vegetables is determined, which also includes: When the pressure control curves of the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter are sawtooth waves, the pressure rise rate in the first pressure impact parameter corresponding to meat ingredients is obtained, and the pressure rise rate in the second pressure impact parameter corresponding to vegetable ingredients is obtained. The product of the pressure rise rate and the first weight in the first pressure impact parameter, and the sum of the product of the pressure rise rate and the second weight in the second pressure impact parameter, are determined as the pressure rise rate in the third pressure impact parameter.

5. The method as described in claim 4, characterized in that, The method further includes: The system obtains multiple historical cooking records corresponding to the dishes to be cooked in the electric pressure cooker. The historical cooking records include the pressure impact parameters and cooking evaluation values ​​of the dishes cooked in the electric pressure cooker. The pressure impact parameters include the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter. The cooking evaluation values ​​include the user's scores on the tenderness and shape retention of meat and vegetables. The target historical cooking record with the highest sum of ingredient tenderness score and ingredient shape retention score is determined from multiple historical cooking records. The dish to be cooked in the electric pressure cooker is then cooked according to the first pressure impact parameter and the third pressure impact parameter corresponding to the target historical cooking record.

6. The method as described in claim 5, characterized in that, The method further includes: After determining the first and third pressure impact parameters of the electric pressure cooker, multiple historical cooking records corresponding to the first and third pressure impact parameters are obtained, and the sum of the food tenderness score and food shape retention score corresponding to the multiple historical cooking records is determined. From multiple historical cooking records, a preset number of historical cooking records are determined in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score; meat and vegetable ingredients corresponding to the preset number of historical cooking records are recommended to the user.

7. The method as described in claim 6, characterized in that, The method further includes: Obtain the target meat and target vegetable ingredients corresponding to the dish to be cooked in the electric pressure cooker; among multiple historical cooking records, determine a first number of first historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target meat ingredients; among multiple historical cooking records, determine a second number of second historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target vegetable ingredients; obtain multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records, and obtain the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredients; The average value of the first pressure impact parameters of a first number of first historical cooking records is determined as the target first pressure impact parameter; the average value of the third pressure impact parameters of a second number of second historical cooking records is determined as the intermediate third pressure impact parameter; the product of the intermediate third pressure impact parameter and the impact pressure correlation factor is determined as the target third pressure impact parameter; the target meat and target vegetable ingredients are cooked according to the target first pressure impact parameter and the target third pressure impact parameter.

8. The method as described in claim 7, characterized in that, Obtain shock stress correlation factors for multiple reference meat ingredients and target meat ingredients, including: Based on the basic meat cookedness and meat texture properties of multiple reference meat ingredients and target meat ingredients, the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients are determined through an empirical value table; The average value of the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients is determined as the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients.

9. The method as described in claim 8, characterized in that, The shock pressure correlation factors for multiple reference meat ingredients and target meat ingredients were obtained, including: Based on the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and target meat ingredients, the similarity between multiple reference meat ingredients and target meat ingredients is determined through an empirical value table, and the target reference meat ingredient with the highest similarity to the target meat ingredient among multiple reference meat ingredients is identified. Obtain the shock pressure correlation factors of the target reference meat ingredients and the target meat ingredients, and use them as the shock pressure correlation factors for multiple reference meat ingredients and the target meat ingredients.

10. A softening cooking system based on pressure impact control, characterized in that, Includes a unit for performing the method according to any one of claims 1 to 9.

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