A cooking method and a cooking apparatus

Abstract

The application discloses a cooking method and a cooking device. The method comprises the following steps: obtaining a basal metabolic rate of a target user, a current activity state, an activity coefficient corresponding to the current activity state, and current cooking temperatures and current cooking times corresponding to a plurality of cooking materials respectively; determining a real-time metabolic rate based on the basal metabolic rate and the activity coefficient; performing metabolic rate comparison based on the real-time metabolic rate and a metabolic rate threshold to obtain a metabolic comparison result; then adjusting the current cooking temperatures and the current cooking times corresponding to the plurality of cooking materials respectively based on the real-time metabolic rate and the metabolic comparison result to obtain target cooking temperatures and target cooking times corresponding to the plurality of cooking materials respectively; and performing cooking on the corresponding cooking materials based on the target cooking temperatures and the target cooking times corresponding to the plurality of cooking materials respectively. The technical scheme provided by the application improves the real-time and accuracy of determining the real-time metabolic rate, and improves the adaptability and real-time of cooking to the user's demand.

Description

Technical Field

[0001] This invention relates to the field of cooking, and more specifically, to a cooking method and a cooking apparatus. Background Technology

[0002] Currently, in the fields of cooking and diet planning, traditional cooking equipment such as rice cookers and stoves only have basic heating functions, relying on users to manually set cooking time and temperature. They lack the ability to perceive and adapt to the user's physical condition and nutritional needs. Although common smart cooking equipment has preset cooking programs, these programs are mostly based on the type of ingredients and do not take into account the individual user's metabolic state. In terms of diet planning, users mostly rely on general nutrition guidelines or fitness coach advice to formulate diet plans, and cannot dynamically adjust the food cooking state according to their own metabolic rate changes in real time. They cannot adapt the specific cooking parameters to the user's real-time health data, making it difficult to meet the user's personalized and scientific dietary needs. Therefore, this application proposes a new cooking method to solve the problems of mismatch between cooking and user needs and poor real-time performance in the existing technology. Summary of the Invention

[0003] In view of this, embodiments of the present invention provide a cooking method and a cooking apparatus to solve problems such as mismatch between cooking methods and user needs, and poor real-time performance in cooking.

[0004] One aspect of the present invention provides a cooking method comprising the following steps: The system acquires the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and cooking time for each of the multiple cooking ingredients. The basal metabolic rate is used to characterize the minimum energy consumption rate required for the target user to maintain life when the human body is inactive and unaffected by environmental factors. The activity coefficient is a coefficient that reflects the difference in energy consumption of the human body under different activity states. The real-time metabolic rate of the target user is determined based on the basal metabolic rate and the activity coefficient. Based on the real-time metabolic rate and the metabolic rate threshold, a metabolic rate comparison is performed to obtain a metabolic comparison result; Based on the real-time metabolic rate and the metabolic comparison results, the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients are adjusted to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients; and the corresponding cooking ingredients are cooked based on the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients.

[0005] Another aspect of the present invention provides a cooking apparatus, the apparatus comprising: The acquisition module is used to acquire the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and current cooking time for each of the multiple cooking ingredients; the basal metabolic rate is used to characterize the minimum energy consumption rate required for the target user to maintain life when the human body is inactive and unaffected by environmental factors; the activity coefficient is a coefficient that reflects the difference in energy consumption of the human body under different activity states; The determination module is used to determine the real-time metabolic rate of the target user based on the basal metabolic rate and the activity coefficient; The comparison module is used to compare metabolic rates based on the real-time metabolic rate and the metabolic rate threshold to obtain metabolic comparison results. An adjustment module is used to adjust the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients based on the real-time metabolic rate and the metabolic comparison result, so as to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients; and to cook the corresponding cooking ingredients based on the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients.

[0006] Another aspect of the present invention provides an electronic device, comprising: processor; Memory used to store the processor's executable instructions; The processor is configured to execute the instructions to implement the cooking method described in any one of the above descriptions.

[0007] Another aspect of the present invention provides a computer-readable storage medium that, when the instructions in the storage medium are executed by a processor of an electronic device, enables the electronic device to perform any of the cooking methods described above.

[0008] This invention provides a cooking method and apparatus that acquires the target user's basal metabolic rate, current activity state, activity coefficient corresponding to the current activity state, and current cooking temperature and cooking time for each of multiple cooking ingredients. Based on the basal metabolic rate and activity coefficient, the real-time metabolic rate of the target user is determined, improving the real-time nature and accuracy of determining the real-time metabolic rate. Based on the real-time metabolic rate and a metabolic rate threshold, metabolic rate comparison is performed to obtain a metabolic comparison result. Then, based on the real-time metabolic rate and the metabolic comparison result, the current cooking temperature and cooking time for each of the multiple cooking ingredients are adjusted to obtain target cooking temperatures and target cooking times for each of the multiple cooking ingredients. Finally, the corresponding cooking ingredients are cooked based on the target cooking temperatures and target cooking times, improving the adaptability and real-time nature of cooking to user needs. Attached Figure Description

[0009] To more clearly illustrate the technical solutions and advantages in the embodiments of the present invention or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0010] Figure 1 This is a schematic flowchart of a cooking method provided according to an exemplary embodiment; Figure 2 This is a schematic diagram of a process for obtaining the basal metabolic rate of a target user according to an exemplary embodiment; Figure 3 This is a flowchart illustrating a process for determining the current activity state of a target user according to an exemplary embodiment. Figure 4 This is a schematic diagram of a process for determining a first real-time metabolic rate of a target user according to an exemplary embodiment; Figure 5 This is a schematic diagram of a process for determining a second real-time metabolic rate of a target user according to an exemplary embodiment; Figure 6 This is a schematic diagram of a process for determining a target cooking temperature and a target cooking time based on metabolic comparison results, according to an exemplary embodiment. Figure 7 This is a schematic diagram of a process for determining the target carbohydrate cooking temperature and target carbohydrate cooking time for carbohydrate cooking ingredients, according to an exemplary embodiment. Figure 8 This is a schematic diagram of a process for determining the target carbohydrate cooking temperature and target carbohydrate cooking time for carbohydrate cooking ingredients based on the difference comparison results, according to an exemplary embodiment. Figure 9 This is a schematic diagram of a process for determining the target protein cooking temperature and target protein cooking time for a protein cooking ingredient, according to an exemplary embodiment. Figure 10 This is a schematic diagram of the structure of a cooking apparatus according to an exemplary embodiment. Detailed Implementation

[0011] The technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0012] It should be noted that the terms "first," "second," etc., in the specification and drawings of this invention are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of the invention described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or server that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or devices.

[0013] Figure 1 This is a flowchart illustrating a cooking method according to an exemplary embodiment. This specification provides method operation steps as shown in the embodiments or flowcharts, but based on conventional or non-inventive labor, more or fewer operation steps may be included. The order of steps listed in the embodiments is merely one possible execution order among many and does not represent the only possible execution order. In actual system or server products, the method can be executed in the order shown in the embodiments or drawings, or in parallel (e.g., in a parallel processor or multi-threaded processing environment). Specifically, as shown... Figure 1 As shown, taking a cooking system as the executing entity, an embodiment of a cooking method according to this application is introduced. The method may include: S101: Obtain the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and current cooking time corresponding to each of the multiple cooking ingredients.

[0014] In a specific embodiment, the target user can be a user currently using the cooking system; the basal metabolic rate can be the minimum energy consumption rate required to sustain life in a target user when the body is inactive and unaffected by environmental factors; the current activity state can be the real-time activity state of the target user while using the current cooking system; the activity coefficient is a coefficient reflecting the difference in energy consumption in different activity states; the metabolic rate threshold can be the user's metabolic rate value under conditions without external influences; the cooking ingredients can be the ingredients being cooked by the cooking equipment; the current cooking temperature can be the initial cooking temperature of the cooking ingredients if adjustment is required; and the current cooking time can be the initial cooking time of the cooking ingredients if adjustment is required. Cooking time is required; specifically, the target user needs to wear a smart device to read the data, optionally a smart bracelet or other smart device can be used to acquire the data. Furthermore, during the cooking process, the target user triggers the automatic adjustment function of the corresponding cooking parameters in the cooking system, thereby acquiring the target user's basal metabolic rate, current activity status, activity coefficient corresponding to the current activity status, metabolic rate threshold, and current cooking temperature and cooking time for each of the multiple ingredients. Optionally, the system stores the activity coefficient corresponding to the current activity status, so that the corresponding activity coefficient can be retrieved from the system based on the target user's current activity status.

[0015] Figure 2 This is a schematic diagram of a process for obtaining the basal metabolic rate of a target user according to an exemplary embodiment. In an optional embodiment, such as Figure 2 As shown, the above-mentioned acquisition of the target user's basal metabolic rate includes: S201: Obtain the target user's weight data, height data, age data, basal body temperature data, heart rate variability data, gender coefficient, and heart rate variability coefficient; S203: Based on heart rate variability data and heart rate variability coefficient, calculate heart rate changes to obtain the heart rate variability standard; S205: Determine the basal metabolic rate based on weight data, height data, age data, gender coefficient, and heart rate variability standard.

[0016] In a specific embodiment, weight data can be the target user's average weight over a preset time period; height data can be the target user's average height over a preset time period; age data can be the target user's current age; basal body temperature data can be the target user's average body temperature over a preset time period; heart rate variability data can be the target user's heart rate fluctuation within a preset time interval. Specifically, the heart rate value of the user at each time point within the preset time interval is obtained, and based on the heart rate value, a difference calculation is performed to obtain multiple heart rate variability data. Then, based on the heart rate variability data and the heart rate variability coefficient, calculations such as multiplying and averaging are performed to obtain the heart rate variability standard. Further, based on the weight data, height data, age data, gender coefficient, and the aforementioned calculated heart rate variability standard, the basal metabolic rate is calculated. Optionally, it can be based on a formula... (1) Calculate the basal metabolic rate, where BMR represents basal metabolic rate, W represents body weight, H represents height, A represents age, and S represents gender coefficient, which is optional. Generally, the gender coefficient is +5 for males and -161 for females. HRV stands for Heart Rate Variation Criterion.

[0017] In the above embodiments, the basal metabolic rate is calculated by using the obtained target user's weight data, height data, age data, basal body temperature data, heart rate variability data, gender coefficient, and heart rate variability coefficient. This improves the convenience of calculating the basal metabolic rate and provides a basis for subsequent real-time metabolic rate calculation.

[0018] Figure 3 This is a schematic diagram of a process for determining the current activity state of a target user according to an exemplary embodiment. In an optional embodiment, such as... Figure 3 As shown, the above method may further include: S301: Acquire the target user's acceleration and gyroscope data; S303: Determine the current activity status of the target user based on acceleration data and gyroscope data.

[0019] In one specific embodiment, the smart device includes a sensor component for measuring the motion state of an object. Optionally, it captures the object's motion information by sensing physical quantities such as acceleration and angular velocity. Accordingly, in this cooking system, the smart device needs to continuously acquire acceleration data and gyroscope data from the target user. The data is then preprocessed, specifically by filtering (noise removal) and normalizing (data scaling) the acceleration and gyroscope data to extract motion features (such as peak acceleration, motion frequency, and rate of change of angular velocity). Feature matching and classification are then performed. Specifically, the extracted motion features are compared with a preset activity model. When the acceleration data value is small and changes gradually (e.g., acceleration threshold < 0.2g RMS), it is determined to be low-intensity activity (e.g., rest, office work). When the acceleration data value is moderate and changes regularly (e.g., acceleration data value between 0.2g RMS and 0.5g RMS), it is determined to be moderate-intensity activity (e.g., walking, light housework). When the acceleration data value is large and fluctuates drastically (e.g., acceleration data value > 0.5g RMS), it is determined to be low-intensity activity. RMS is used to classify activities as high-intensity activities (such as running or fitness), where g / RMS is the root mean square acceleration unit.

[0020] In the above embodiments, the current activity state of the target user is determined by the target user's acceleration data and gyroscope data, which improves the real-time performance and accuracy of determining the target user's current activity state, thereby improving the real-time performance of cooking.

[0021] S103: Determine the real-time metabolic rate of the target user based on basal metabolic rate and activity coefficient.

[0022] In one specific embodiment, after obtaining the target user's basal metabolic rate, the target user's current activity state, and the activity coefficient corresponding to the current activity state, the target user's real-time metabolic rate is calculated based on the target user's basal metabolic rate and the activity coefficient corresponding to the current activity state.

[0023] Figure 4 This is a schematic flowchart illustrating the process of determining a first real-time metabolic rate of a target user according to an exemplary embodiment. In an optional embodiment, the current activity state includes a first activity state, the activity coefficient includes a first activity coefficient, and the real-time metabolic rate includes a first real-time metabolic rate; as shown... Figure 4 As shown, the above method for determining the real-time metabolic rate of a target user based on basal metabolic rate and activity coefficient includes: S401: Obtain the first body temperature variation and the first body temperature coefficient of the target user; S403: Based on the first body temperature variation difference and the first body temperature coefficient, perform body temperature variation correction to obtain the first corrected body temperature; S405: Determine the first real-time metabolic rate based on the basal metabolic rate, the first activity coefficient, and the first corrected body temperature.

[0024] In a specific embodiment, the first activity state can be the target user's moderate activity state; the first activity coefficient can be the activity coefficient corresponding to the target user in the first activity state; the first real-time metabolic rate can be the target user's metabolic rate in the first activity state; the first body temperature variability can be the average difference in body temperature changes of the target user in the first activity state over a preset time period; and the first body temperature coefficient can be the body temperature change coefficient corresponding to the first activity state. Accordingly, the system stores the correspondence between activity states and body temperature coefficients. Further, given the target user's current activity state, the corresponding activity coefficient is obtained based on the current activity state. Specifically, body temperature variability correction is performed based on the first body temperature variability and the first body temperature coefficient to obtain the first corrected body temperature. Further, based on the aforementioned calculated basal metabolic rate, the first activity coefficient, and the first corrected body temperature, the first real-time metabolic rate is calculated. Specifically, the first activity coefficient, the first body temperature variability, and the basal metabolic rate are substituted into the formula... The calculation is completed in (2), where BMR represents the first real-time metabolic rate, while BMR represents the basal metabolic rate. Indicates the first activity coefficient. This indicates the first body temperature variation.

[0025] In the above embodiments, the first real-time metabolic rate is determined by the basal metabolic rate, the first activity coefficient, the first body temperature variability, and the first body temperature coefficient, thereby improving the accuracy of determining the first real-time metabolic rate.

[0026] Figure 5 This is a schematic flowchart illustrating the determination of a second real-time metabolic rate according to an exemplary embodiment. In an optional embodiment, the current activity state includes a second activity state, the activity coefficient includes a second activity coefficient, and the real-time metabolic rate includes a second real-time metabolic rate; as shown... Figure 5 As shown, the above method for determining the real-time metabolic rate of a target user based on basal metabolic rate and activity coefficient includes: S501: Obtain the target user's second body temperature variability, target user's heart rate difference, second body temperature coefficient, and heart rate correction coefficient; S503: Based on the second body temperature variation difference and the second body temperature coefficient, body temperature variation is corrected to obtain the second corrected body temperature; S505: Based on the heart rate difference and heart rate correction coefficient, heart rate correction is performed to obtain the corrected heart rate; S507: Determine the second real-time metabolic rate based on basal metabolic rate, second activity coefficient, second corrected body temperature, and corrected heart rate.

[0027] In a specific embodiment, the second activity state can be the target user's high-intensity activity; the second activity coefficient can be the activity coefficient corresponding to the target user in the second activity state; the second real-time metabolic rate can be the target user's metabolic rate in the second activity state; the second body temperature variability can be the average difference in body temperature changes of the target user in the second activity state over a preset time period; specifically, given the target user's current activity state, the corresponding activity coefficient is obtained based on the current activity state; specifically, body temperature variability is corrected based on the second body temperature variability and the first body temperature coefficient to obtain the second corrected body temperature; heart rate is corrected based on the heart rate difference and the heart rate correction coefficient to obtain the corrected heart rate; further, based on the aforementioned calculated basal metabolic rate, second activity coefficient, second corrected body temperature, and corrected heart rate, the second real-time metabolic rate is calculated; specifically, the second activity coefficient, second body temperature variability, corrected heart rate, and basal metabolic rate are substituted into the formula. The calculation is completed in (3), where BMR stands for basal metabolic rate, while BMR stands for second real-time metabolic rate. Indicates the second activity coefficient. This indicates the second body temperature variation. This indicates the corrected heart rate.

[0028] In the above embodiments, the second real-time metabolic rate is calculated by acquiring the basal metabolic rate, the second activity coefficient, the second body temperature variability, the second body temperature coefficient, the heart rate difference, and the heart rate correction coefficient, thereby improving the accuracy of calculating the second real-time metabolic rate and thus improving the accuracy of cooking.

[0029] S105: Based on real-time metabolic rate and metabolic rate threshold, metabolic rate comparison is performed to obtain metabolic comparison results.

[0030] In one specific embodiment, the metabolic rate threshold may include a first metabolic rate threshold and a second metabolic rate threshold, wherein the first metabolic rate threshold is less than the second metabolic rate threshold. Specifically, the metabolic comparison result is determined by comparing the real-time metabolic rate calculated above with the metabolic rate threshold pre-stored in the system. Optionally, the real-time metabolic rate is compared with the first metabolic rate threshold and the second metabolic rate threshold respectively to obtain the metabolic comparison result.

[0031] S107: Based on real-time metabolic rate and metabolic comparison results, adjust the current cooking temperature and current cooking time for each of the multiple cooking ingredients to obtain the target cooking temperature and target cooking time for each of the multiple cooking ingredients; and cook the corresponding cooking ingredients based on the target cooking temperature and target cooking time for each of the multiple cooking ingredients.

[0032] In a specific embodiment, based on the real-time metabolic rate and metabolic rate comparison results obtained from the aforementioned calculation, the current cooking temperature and current cooking time corresponding to multiple cooking ingredients are adjusted to obtain the target cooking temperature and target cooking time corresponding to each of the multiple cooking ingredients. Furthermore, the cooking of the corresponding cooking ingredients is carried out based on the target cooking temperature and target cooking time corresponding to each of the multiple cooking ingredients.

[0033] Figure 6 This is a schematic diagram of a process for determining a target cooking temperature and a target cooking time based on metabolic comparison results, according to an exemplary embodiment. In an optional embodiment, such as Figure 6 As shown, based on real-time metabolic rate and metabolic comparison results, the current cooking temperature and current cooking time for each of the multiple cooking ingredients are adjusted to obtain the target cooking temperature and target cooking time for each of the multiple cooking ingredients, including: S601: When the metabolic comparison result indicates that the real-time metabolic rate is less than the first metabolic rate threshold, the current cooking temperature and the current cooking time are adjusted to be smaller based on the real-time metabolic rate to obtain the first target cooking temperature and the first target cooking time for each of the multiple cooking ingredients. S603: When the metabolic comparison results indicate that the real-time metabolic rate is greater than the second metabolic rate threshold, the current cooking temperature and the current cooking time are adjusted based on the real-time metabolic rate to obtain the second target cooking temperature and the second target cooking time for each of the multiple cooking ingredients.

[0034] In a specific embodiment, the metabolic comparison result can be the relationship between the real-time metabolic rate and the metabolic rate threshold; the first target cooking temperature can be the cooking temperature corresponding to each of the multiple ingredients when the real-time metabolic rate is less than the first metabolic rate threshold; the first target cooking time can be the cooking time corresponding to each of the multiple ingredients when the real-time metabolic rate is less than the first metabolic rate threshold; the second target cooking temperature can be the cooking temperature corresponding to each of the multiple ingredients when the real-time metabolic rate is greater than the second metabolic rate threshold; the second target cooking time can be the cooking time corresponding to each of the multiple ingredients when the real-time metabolic rate is greater than the second metabolic rate threshold. Specifically, after comparing the real-time metabolic rate and the metabolic rate threshold, a metabolic comparison result is obtained. Accordingly, when the metabolic comparison result indicates that the real-time metabolic rate is less than the first metabolic rate threshold, the current cooking temperature and current cooking time are adjusted to be smaller based on the real-time metabolic rate, thereby obtaining the first target cooking temperature and first target cooking time corresponding to each of the multiple ingredients; furthermore, when the metabolic comparison result indicates that the real-time metabolic rate is greater than the second metabolic rate threshold, the current cooking temperature and current cooking time are adjusted to be larger based on the real-time metabolic rate, thereby obtaining the second target cooking temperature and second target cooking time corresponding to each of the multiple ingredients.

[0035] In the above embodiments, by listing the different indications of the metabolic comparison results, the current cooking temperature and current cooking time are adjusted accordingly, thereby improving the rigor and rationality of the adjustment and thus improving the rationality of the solution.

[0036] Figure 7 This is a schematic flowchart illustrating a process for determining the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to carbohydrate-rich cooking ingredients, according to an exemplary embodiment. In an optional embodiment, the plurality of cooking ingredients includes carbohydrate-rich cooking ingredients; obtaining the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients includes: Get the current carbohydrate cooking temperature and current carbohydrate cooking time for the carbohydrate cooking ingredients; The above adjustments, based on real-time metabolic rate, to the current cooking temperature and time, yield the target cooking temperature and time, including: S701: Obtain the target degree of carbohydrate breakdown corresponding to the real-time metabolic rate; S703: Based on the current carbohydrate cooking temperature and current carbohydrate cooking time, calculate the degree of decomposition to obtain the current degree of carbohydrate decomposition; S705: Calculate the difference rate of decomposition degree based on the target degree of carbon decomposition and the current degree of carbon decomposition to obtain the current degree of decomposition difference rate; S707: Compare the current resolution difference rate with the preset resolution difference rate to obtain the difference rate comparison result; S709: Based on the difference comparison results, adjust the current carbohydrate cooking time and current carbohydrate cooking temperature to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to the carbohydrate cooking ingredients.

[0037] In a specific embodiment, the preset decomposition degree difference rate can be a decomposition degree threshold corresponding to the carbohydrate cooking ingredients. The preset decomposition degree difference rate can include a first preset decomposition degree difference rate and a second preset decomposition degree difference rate, where the second preset decomposition degree difference rate is less than the second preset decomposition degree difference rate. The difference rate comparison result is used to indicate whether the current decomposition degree difference rate is within the preset decomposition degree difference rate range, that is, whether the current decomposition degree difference rate is between the first preset decomposition degree difference rate and the second preset decomposition degree difference rate. The current carbohydrate cooking temperature and current carbohydrate cooking time corresponding to the carbohydrate cooking ingredients, as well as the target carbohydrate decomposition degree corresponding to the real-time metabolic rate, are obtained. Optionally, the system stores the correspondence between the real-time metabolic rate and the carbohydrate decomposition degree. Accordingly, given the real-time metabolic rate, the target carbohydrate decomposition degree can be determined from the system based on the real-time metabolic rate. Further, based on the obtained current carbohydrate cooking temperature and current carbohydrate cooking time, decomposition degree is calculated, and the current carbohydrate decomposition degree is obtained accordingly. Specifically, based on the formula... (4) Perform calculations. Optionally, in formula (4), T represents the current carbohydrate cooking temperature and t represents the current carbohydrate cooking time. Further, based on the obtained target carbohydrate decomposition degree and the calculated current carbohydrate decomposition degree, perform decomposition degree difference calculation, i.e., perform difference calculation to obtain the current decomposition degree difference rate. Further, compare the current decomposition degree difference rate with the preset decomposition degree difference rate to obtain the difference rate comparison result. Optionally, compare the current decomposition degree difference rate with the first preset decomposition degree difference rate and the second preset decomposition degree difference rate respectively to obtain the difference rate comparison result. Accordingly, adjust the current carbohydrate cooking time and the current carbohydrate cooking temperature based on the difference rate comparison result to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to the carbohydrate cooking ingredients. Optionally, if the difference rate comparison result indicates that the current decomposition degree difference rate is within the preset decomposition degree difference rate range, do not adjust the current carbohydrate cooking temperature and the current carbohydrate cooking time, and use the current carbohydrate cooking temperature and the current carbohydrate cooking time as the target carbohydrate cooking temperature and the target carbohydrate cooking time for cooking carbohydrate cooking ingredients.

[0038] In the above embodiments, by adjusting the cooking temperature and cooking time corresponding to carbohydrate-cooked ingredients, the adaptability and rationality of adjusting carbohydrate-cooked ingredients are improved, thereby enhancing the adaptability of cooking to user needs.

[0039] Figure 8This is a schematic diagram illustrating a process for determining the target carbohydrate cooking temperature and target carbohydrate cooking time for carbohydrate-rich cooking ingredients based on a difference rate comparison result, according to an exemplary embodiment. In an optional embodiment, such as Figure 8 As shown, based on the difference comparison results, the current carbohydrate cooking time and temperature are adjusted to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time for the carbohydrate-cooking ingredients, including: S801: If the difference rate comparison result indicates that the current degree of decomposition difference rate is not within the preset degree of decomposition difference rate range, adjust the current carbohydrate cooking time and current carbohydrate cooking temperature, and recalculate and determine the difference rate comparison result based on the re-acquired adjusted current carbohydrate cooking time and current carbohydrate cooking temperature, until the difference rate comparison result indicates that the current degree of decomposition difference rate is within the preset degree of decomposition difference rate range, then stop adjusting the current carbohydrate cooking time and current carbohydrate cooking temperature. S803: The difference comparison result indicates the current carbohydrate cooking time and current carbohydrate cooking temperature within the preset difference range, and the current carbohydrate cooking time are used as the target carbohydrate cooking temperature and target carbohydrate cooking time.

[0040] In one specific embodiment, when the difference rate comparison result indicates that the current degree of decomposition difference rate is not within the preset degree of decomposition difference rate range, i.e., the current degree of decomposition difference rate is less than the first preset degree of decomposition difference rate or the current degree of decomposition difference rate is greater than the second preset degree of decomposition difference rate, the current carbohydrate cooking time and the current carbohydrate cooking temperature are adjusted. Based on the re-acquired adjusted current carbohydrate cooking time and the current carbohydrate cooking temperature, the current degree of decomposition is recalculated. Then, based on the recalculated current degree of decomposition and the target degree of decomposition, the current degree of decomposition difference rate is determined. The re-determined current degree of decomposition difference rate is compared with the preset degree of decomposition difference rate, and the difference rate comparison result is re-determined. The adjustment of the current carbohydrate cooking time and the current carbohydrate cooking temperature is stopped when the difference rate comparison result indicates that the current degree of decomposition difference rate is within the preset degree of decomposition difference rate range. The current carbohydrate cooking time and the current carbohydrate cooking temperature when the difference rate comparison result indicates that the current degree of decomposition difference rate is within the preset degree of decomposition difference rate range are taken as the target carbohydrate cooking temperature and the target carbohydrate cooking time.

[0041] Figure 9 This is a schematic flowchart illustrating the process of determining the target protein cooking temperature and target protein cooking time corresponding to a protein-based cooking ingredient, according to an exemplary embodiment. In an optional embodiment, the aforementioned cooking ingredients include protein-based cooking ingredients; obtaining the current cooking temperature and current cooking time corresponding to each of the multiple cooking ingredients includes: Get the current protein cooking temperature and current protein cooking time for the protein cooking ingredients; like Figure 9As shown, the above adjustments to the current cooking temperature and cooking time based on the real-time metabolic rate result in the target cooking temperature and target cooking time, including: S901: Obtain the target user's current body temperature; S903: Determine the preset protein retention value corresponding to the real-time metabolic rate based on the real-time metabolic rate and the current body temperature; S905: Based on the preset protein retention value, adjust the current protein cooking temperature and current protein cooking time; and use the adjusted current protein cooking temperature and current protein cooking time as the target protein cooking temperature and target protein cooking time for the protein cooking ingredients.

[0042] In one specific embodiment, the current protein cooking temperature and current protein cooking time corresponding to the protein cooking ingredients, as well as the current body temperature of the target user, are obtained. Then, based on the real-time metabolic rate and the current body temperature, a preset protein retention value corresponding to the real-time metabolic rate is determined. Specifically, the system searches for the corresponding preset protein retention value based on the real-time metabolic rate and the current body temperature. Correspondingly, the preset protein retention value and the mapping rules corresponding to the preset protein retention value are pre-stored in the system. The mapping rules are mapping rules between the preset protein retention value and the metabolic rate and body temperature, respectively. Further, based on the preset protein retention value, the protein cooking temperature and protein cooking time corresponding to the protein cooking ingredients are determined. Correspondingly, based on the protein cooking temperature and protein cooking time corresponding to the protein cooking ingredients, the current protein cooking temperature and current protein cooking time are adjusted, and then the adjusted current protein cooking temperature and current protein cooking time are used as the target protein cooking temperature and target protein cooking time corresponding to the protein cooking ingredients.

[0043] In the above embodiments, by adjusting the cooking temperature and cooking time corresponding to protein cooking ingredients, the adaptability and rationality of adjusting protein cooking ingredients are improved, thereby improving the adaptability of cooking to user needs.

[0044] This invention provides a cooking method that acquires the target user's basal metabolic rate, current activity state, activity coefficient corresponding to the current activity state, and current cooking temperature and cooking time for each of the multiple cooking ingredients. Based on the basal metabolic rate and activity coefficient, the method determines the target user's real-time metabolic rate, improving the real-time nature and accuracy of determining the real-time metabolic rate. Based on the real-time metabolic rate and a metabolic rate threshold, the method compares the metabolic rates to obtain a comparison result. Then, based on the real-time metabolic rate and the comparison result, the method adjusts the current cooking temperature and cooking time for each of the multiple cooking ingredients to obtain target cooking temperatures and target cooking times for each ingredient. Finally, the method cooks the corresponding ingredients based on these target cooking temperatures and times, improving the adaptability and real-time nature of the cooking process to user needs.

[0045] Figure 10 This is a schematic diagram of a cooking apparatus according to an exemplary embodiment. The following describes an embodiment of a cooking apparatus according to this application, specifically, as follows: Figure 10 As shown, the device includes: The acquisition module 1001 is used to acquire the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and current cooking time for each of the multiple cooking ingredients; the basal metabolic rate is used to characterize the minimum energy consumption rate required for the target user to maintain life when the human body is inactive and unaffected by environmental factors; the activity coefficient is a coefficient that reflects the difference in energy consumption of the human body under different activity states; The determination module 1003 is used to determine the real-time metabolic rate of the target user based on the basal metabolic rate and the activity coefficient; The comparison module 1005 is used to compare metabolic rates based on the real-time metabolic rate and the metabolic rate threshold to obtain a metabolic comparison result. The adjustment module 1007 is used to adjust the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients based on the real-time metabolic rate and the metabolic comparison result, so as to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients; and to cook the corresponding cooking ingredients based on the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients.

[0046] In an optional embodiment, the metabolic rate threshold includes a first metabolic rate threshold and a second metabolic rate threshold, wherein the first metabolic rate threshold is less than the second metabolic rate threshold; the adjustment module 1007 includes: The first adjustment unit is configured to, when the metabolic comparison result indicates that the real-time metabolic rate is less than the first metabolic rate threshold, adjust the current cooking temperature and the current cooking time based on the real-time metabolic rate to obtain the first target cooking temperature and the first target cooking time corresponding to each of the plurality of cooking ingredients. The second adjustment unit is used to adjust the current cooking temperature and the current cooking time based on the real-time metabolic rate when the metabolic comparison result indicates that the real-time metabolic rate is greater than the second metabolic rate threshold, so as to obtain the second target cooking temperature and the second target cooking time corresponding to each of the plurality of cooking ingredients.

[0047] In an optional embodiment, the plurality of cooking ingredients includes carbohydrate-rich cooking ingredients; the aforementioned acquisition module 1001 includes: The carbohydrate acquisition unit is used to acquire the current carbohydrate cooking temperature and current carbohydrate cooking time corresponding to the carbohydrate cooking ingredients. The above-mentioned device also includes: A target decomposition acquisition unit is used to acquire the target degree of carbohydrate decomposition corresponding to the real-time metabolic rate; The decomposition calculation unit is used to calculate the degree of decomposition based on the current carbohydrate cooking temperature and the current carbohydrate cooking time, and to obtain the current degree of carbohydrate decomposition. The decomposition difference calculation unit is used to calculate the decomposition difference based on the target degree of carbon decomposition and the current degree of carbon decomposition, and to obtain the current degree of decomposition difference. The difference rate comparison unit is used to compare the current resolution difference rate with the preset resolution difference rate to obtain the difference rate comparison result. The carbohydrate adjustment unit is used to adjust the current carbohydrate cooking time and the current carbohydrate cooking temperature based on the difference comparison result, so as to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to the carbohydrate cooking ingredients.

[0048] In an optional embodiment, the above-mentioned carbohydrate adjustment unit includes: The repeat adjustment subunit is used to adjust the current carbohydrate cooking time and the current carbohydrate cooking temperature when the difference rate comparison result indicates that the current degree of decomposition difference rate is not within the preset degree of decomposition difference rate range, and to recalculate and determine the difference rate comparison result based on the re-acquired adjusted current carbohydrate cooking time and current carbohydrate cooking temperature, until the difference rate comparison result indicates that the current degree of decomposition difference rate is within the preset degree of decomposition difference rate range, at which point the adjustment of the current carbohydrate cooking time and the current carbohydrate cooking temperature is stopped; The target determination subunit is used to indicate the current carbohydrate cooking time and the current carbohydrate cooking temperature within the preset range of the difference rate comparison result as the target carbohydrate cooking temperature and the target carbohydrate cooking time.

[0049] In an optional embodiment, the plurality of cooking ingredients includes protein-based cooking ingredients; the acquisition module 1001 further includes: A protein acquisition unit is used to acquire the current protein cooking temperature and current protein cooking time corresponding to the protein cooking ingredients; The above-mentioned device also includes: A body temperature acquisition unit is used to acquire the current body temperature of the target user; The retention determination unit is used to determine a preset protein retention value corresponding to the real-time metabolic rate based on the real-time metabolic rate and the current body temperature; The protein adjustment unit is used to adjust the current protein cooking temperature and the current protein cooking time based on the preset protein retention value; and to use the adjusted current protein cooking temperature and current protein cooking time as the target protein cooking temperature and target protein cooking time corresponding to the protein cooking ingredients.

[0050] In an optional embodiment, the current activity state includes a first activity state, the activity coefficient includes a first activity coefficient, and the real-time metabolic rate includes a first real-time metabolic rate; the determination module 1003 includes: The first body temperature acquisition unit is used to acquire the body temperature variation difference and the first body temperature coefficient of the target user; The first body temperature correction unit is used to perform body temperature variation correction based on the body temperature variation difference and the first body temperature coefficient to obtain the first corrected body temperature. The first real-time determination unit is used to determine the first real-time metabolic rate based on the basal metabolic rate, the first activity coefficient, and the first corrected body temperature.

[0051] In an optional embodiment, the current activity state includes a second activity state, the activity coefficient includes a second activity coefficient, and the real-time metabolic rate includes a second real-time metabolic rate; the determining module 1003 further includes: The second acquisition unit is used to acquire the body temperature variation difference of the target user, the heart rate difference of the target user, the second body temperature coefficient, and the heart rate correction coefficient. The second body temperature correction unit is used to correct body temperature variation based on the body temperature variation difference and the second body temperature coefficient to obtain the second corrected body temperature. A heart rate correction unit is used to perform heart rate correction based on the heart rate difference and the heart rate correction coefficient to obtain a corrected heart rate; The second real-time determination unit is used to determine the second real-time metabolic rate based on the basal metabolic rate, the second activity coefficient, the second corrected body temperature, and the corrected heart rate.

[0052] In an optional embodiment, the acquisition module 1001 further includes: The basic acquisition unit is used to acquire the target user's weight data, height data, age data, basal body temperature data, heart rate variability data, gender coefficient, and heart rate variability coefficient. The heart rate standard unit is used to calculate heart rate changes based on the heart rate variability data and the heart rate variability coefficient to obtain the heart rate variability standard. The basal metabolic rate determination unit is used to determine the basal metabolic rate based on the weight data, the height data, the age data, the gender coefficient, and the heart rate variability standard.

[0053] In an optional embodiment, the above-described apparatus further includes: The data acquisition unit is used to acquire the acceleration data and gyroscope data of the target user; The current state determination unit is used to determine the current activity state of the target user based on the acceleration data and the gyroscope data.

[0054] In an exemplary embodiment, an electronic device is also provided, including: a processor; and a memory for storing processor-executable instructions; wherein the processor is configured to execute the instructions to implement a cooking method as described in the embodiments of this disclosure.

[0055] In an exemplary embodiment, a computer-readable storage medium is also provided, wherein instructions in the storage medium, when executed by a processor of an electronic device, enable the electronic device to perform the cooking method of the present disclosure embodiments. In an exemplary embodiment, a computer program product or computer program is also provided, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to perform the cooking method provided in the various optional implementations described above.

[0056] It is understood that in the specific embodiments of the present invention, user-related data is involved. When the above embodiments of the present invention are applied to specific products or technologies, user permission or consent is required, and the collection, use and processing of related data must comply with the relevant laws, regulations and standards of the relevant countries and regions.

[0057] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. This computer program can be stored in a non-volatile computer-readable storage medium. When executed, the computer program can include the processes of the embodiments of the above methods. Any references to memory, storage, databases, or other media used in the embodiments provided by this invention can include non-volatile and / or volatile memory. Non-volatile memory can include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memory can include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in various forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), dual data rate SDRAM (DDRSDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), RAMbus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and RAMbus dynamic RAM (RDRAM), etc.

[0058] Other embodiments of this disclosure will readily occur to those skilled in the art upon consideration of the specification and practice of the invention disclosed herein. This invention is intended to cover any variations, uses, or adaptations of this disclosure that follow the general principles of this disclosure and include common knowledge or customary techniques in the art not disclosed herein. The specification and examples are to be considered exemplary only, and the true scope and spirit of this disclosure are indicated by the following claims.

[0059] It should be understood that this disclosure is not limited to the precise structures described above and shown in the accompanying drawings, and various modifications and changes can be made without departing from its scope. The scope of this disclosure is limited only by the appended claims.

Claims

1. A cooking method, characterized in that, The method includes: The system acquires the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and cooking time for each of the multiple cooking ingredients. The basal metabolic rate is used to characterize the minimum energy consumption rate required for the target user to maintain life when the human body is inactive and unaffected by environmental factors. The activity coefficient is a coefficient that reflects the difference in energy consumption of the human body under different activity states. The real-time metabolic rate of the target user is determined based on the basal metabolic rate and the activity coefficient. Based on the real-time metabolic rate and the metabolic rate threshold, a metabolic rate comparison is performed to obtain a metabolic comparison result; Based on the real-time metabolic rate and the metabolic comparison results, the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients are adjusted to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients; and the corresponding cooking ingredients are cooked based on the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients.

2. The method according to claim 1, characterized in that, The metabolic rate threshold includes a first metabolic rate threshold and a second metabolic rate threshold, wherein the first metabolic rate threshold is less than the second metabolic rate threshold; the step of adjusting the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients based on the real-time metabolic rate and the metabolic comparison result to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients includes: If the metabolic comparison result indicates that the real-time metabolic rate is less than the first metabolic rate threshold, the current cooking temperature and the current cooking time are adjusted to be smaller based on the real-time metabolic rate to obtain the first target cooking temperature and the first target cooking time corresponding to each of the plurality of cooking ingredients; If the metabolic comparison result indicates that the real-time metabolic rate is greater than the second metabolic rate threshold, the current cooking temperature and the current cooking time are adjusted by increasing based on the real-time metabolic rate to obtain the second target cooking temperature and the second target cooking time corresponding to each of the plurality of cooking ingredients.

3. The method according to claim 2, characterized in that, The plurality of cooking ingredients includes carbohydrate-rich cooking ingredients; obtaining the current cooking temperature and current cooking time for each of the plurality of cooking ingredients includes: Obtain the current carbohydrate cooking temperature and current carbohydrate cooking time corresponding to the carbohydrate cooking ingredients; The step of adjusting the current cooking temperature and the current cooking time based on the real-time metabolic rate to obtain the target cooking temperature and target cooking time includes: Obtain the target degree of carbohydrate breakdown corresponding to the real-time metabolic rate; Based on the current carbohydrate cooking temperature and the current carbohydrate cooking time, the degree of decomposition is calculated to obtain the current degree of carbohydrate decomposition. Based on the target degree of carbon decomposition and the current degree of carbon decomposition, the degree of decomposition difference rate is calculated to obtain the current degree of decomposition difference rate. The current resolution difference rate is compared with the preset resolution difference rate to obtain the difference rate comparison result; Based on the difference comparison results, the current carbohydrate cooking time and the current carbohydrate cooking temperature are adjusted to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to the carbohydrate cooking ingredients.

4. The method according to claim 3, characterized in that, The step of adjusting the current carbohydrate cooking time and the current carbohydrate cooking temperature based on the difference comparison result to obtain the target carbohydrate cooking temperature and target carbohydrate cooking time corresponding to the carbohydrate cooking ingredients includes: If the difference rate comparison result indicates that the current degree of decomposition difference rate is not within the preset degree of decomposition difference rate range, the current carbohydrate cooking time and the current carbohydrate cooking temperature are adjusted, and the difference rate comparison result is recalculated based on the re-acquired adjusted current carbohydrate cooking time and current carbohydrate cooking temperature, until the difference rate comparison result indicates that the current degree of decomposition difference rate is within the preset degree of decomposition difference rate range, at which point the adjustment of the current carbohydrate cooking time and the current carbohydrate cooking temperature is stopped; The difference comparison result indicates the current carbohydrate cooking time and the current carbohydrate cooking temperature within the preset difference range of the current degree of decomposition, which are used as the target carbohydrate cooking temperature and the target carbohydrate cooking time.

5. The method according to claim 2, characterized in that, The plurality of cooking ingredients includes protein-based cooking ingredients; obtaining the current cooking temperature and current cooking time for each of the plurality of cooking ingredients includes: Obtain the current protein cooking temperature and current protein cooking time corresponding to the protein cooking ingredients; The step of adjusting the current cooking temperature and the current cooking time based on the real-time metabolic rate to obtain the target cooking temperature and target cooking time includes: Obtain the target user's current body temperature; Based on the real-time metabolic rate and the current body temperature, a preset protein retention value corresponding to the real-time metabolic rate is determined; Based on the preset protein retention value, the current protein cooking temperature and the current protein cooking time are adjusted; and the adjusted current protein cooking temperature and current protein cooking time are used as the target protein cooking temperature and target protein cooking time for the protein cooking ingredients.

6. The method according to claim 1, characterized in that, The current activity state includes a first activity state, the activity coefficient includes a first activity coefficient, and the real-time metabolic rate includes a first real-time metabolic rate; determining the target user's real-time metabolic rate based on the basal metabolic rate and the activity coefficient includes: Obtain the body temperature variation and the first body temperature coefficient of the target user; Based on the body temperature variation difference and the first body temperature coefficient, body temperature variation correction is performed to obtain the first corrected body temperature; The first real-time metabolic rate is determined based on the basal metabolic rate, the first activity coefficient, and the first corrected body temperature.

7. The method according to claim 1, characterized in that, The current activity state includes a second activity state, the activity coefficient includes a second activity coefficient, and the real-time metabolic rate includes a second real-time metabolic rate; determining the target user's real-time metabolic rate based on the basal metabolic rate and the activity coefficient includes: The body temperature variability of the target user, the heart rate difference of the target user, the second body temperature coefficient, and the heart rate correction coefficient are obtained. Based on the body temperature variation difference and the second body temperature coefficient, body temperature variation correction is performed to obtain the second corrected body temperature; Based on the heart rate difference and the heart rate correction coefficient, heart rate correction is performed to obtain the corrected heart rate; The second real-time metabolic rate is determined based on the basal metabolic rate, the second activity coefficient, the second corrected body temperature, and the corrected heart rate.

8. The method according to claim 1, characterized in that, The acquisition of the target user's basal metabolic rate includes: Obtain the target user's weight data, height data, age data, basal body temperature data, heart rate variability data, gender coefficient, and heart rate variability coefficient; Based on the heart rate variability data and the heart rate variability coefficient, heart rate change is calculated to obtain the heart rate variability standard; The basal metabolic rate is determined based on the weight data, height data, age data, gender coefficient, and heart rate variability standard.

9. The method according to claim 1, characterized in that, The method further includes: Acquire the acceleration data and gyroscope data of the target user; Based on the acceleration data and the gyroscope data, the current activity state of the target user is determined.

10. A cooking apparatus, characterized in that, The device includes: The acquisition module is used to acquire the target user's basal metabolic rate, the target user's current activity state, the activity coefficient corresponding to the current activity state, the metabolic rate threshold, and the current cooking temperature and current cooking time for each of the multiple cooking ingredients; the basal metabolic rate is used to characterize the minimum energy consumption rate required for the target user to maintain life when the human body is inactive and unaffected by environmental factors; the activity coefficient is a coefficient that reflects the difference in energy consumption of the human body under different activity states; The determination module is used to determine the real-time metabolic rate of the target user based on the basal metabolic rate and the activity coefficient; The comparison module is used to compare metabolic rates based on the real-time metabolic rate and the metabolic rate threshold to obtain metabolic comparison results. An adjustment module is used to adjust the current cooking temperature and current cooking time corresponding to each of the plurality of cooking ingredients based on the real-time metabolic rate and the metabolic comparison result, so as to obtain the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients; and to cook the corresponding cooking ingredients based on the target cooking temperature and target cooking time corresponding to each of the plurality of cooking ingredients.

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