Range hood and cooking control method based on range hood

Abstract

The present application relates to a range hood and a cooking control method based on the range hood. The range hood includes: a range hood main body, a smoke-intake port arranged on one side of the range hood main body, and a display screen arranged on the side of the range hood main body facing the user, for displaying dish cooking data corresponding to the dish selection operation triggered by the user. A scanning device arranged on the range hood main body is used to collect basic data of the user, and a controller connected to the scanning device can generate three-dimensional data corresponding to the user based on the basic data. A projection device arranged on the range hood main body and connected to the controller is used to generate a virtual projection corresponding to the user based on the three-dimensional data. Accurate cooking teaching is achieved for the user through virtual projection, without the user having to look up cooking tutorials separately, meeting the personalized needs of different users, reducing the waiting time during the cooking process, and improving the processing performance and work efficiency of the range hood during the cooking process.

Description

Technical Field

[0001] The present application relates to the field of electrical appliance control technology, and in particular to a range hood and a cooking control method based on the range hood. Background Art

[0002] With the development of electrical control technology and the popularization of various home appliances in people's lives, home appliances are becoming more intelligent. For example, the use of range hoods provides a healthy cooking environment for people's family life.

[0003] Currently, smart range hoods include those that use gesture control and those that use voice control. These existing smart range hoods can recognize voice commands or gestures while the user is cooking and execute corresponding actions. For example, they can detect voice control commands such as "power on," "power off," "light," and "increase / decrease air volume" to turn the range hood on and off, providing convenient user experience.

[0004] However, as people's living standards improve, the demand for the functionality of smart home appliances is also evolving. Existing smart range hoods only provide a healthy cooking environment, but fail to meet user needs for customization or personalization. For example, users with no cooking experience still need to search for and watch cooking tutorials beforehand, making the cooking process relatively complex. Therefore, the functionality of existing smart range hoods remains limited, failing to meet users' diverse needs. Furthermore, their cooking performance still needs to be improved. Summary of the Invention

[0005] Based on this, it is necessary to provide a range hood and a cooking control method based on the range hood that can meet the diverse needs of users and improve the processing performance of the range hood in response to the above technical problems.

[0006] A range hood, comprising:

[0007] Range hood body;

[0008] A smoke inlet provided on one side of the range hood body;

[0009] A display screen provided on a side of the range hood body facing the user, for displaying dish cooking data corresponding to a dish selection operation triggered by the user;

[0010] A scanning device provided on the range hood body, for collecting basic data of the user;

[0011] a controller connected to the scanning device, capable of generating three-dimensional data corresponding to the user based on the basic data;

[0012] A projection device is provided on the range hood body and connected to the controller, and is used for generating a virtual projection corresponding to the user according to the three-dimensional data.

[0013] In one embodiment, the scanning device is arranged on a side of the range hood body facing the cooker, and the scanning range of the scanning device at least includes the working area of ​​the cooker;

[0014] The scanning device is also used to collect the user's operation data during the cooking process; the controller is used to compare the user's operation data with the guidance data of the virtual projection, and when it is determined that the operation data is inconsistent with the guidance operation data, control the projection device to display adjustment prompt information based on the virtual projection.

[0015] In one embodiment, the range hood further includes a first detection member and a second detection member connected to the controller and arranged on a side of the range hood body where the smoking port is provided. The first detection member is used to detect the smell of food, and the second detection member is used to detect the taste of food.

[0016] In one embodiment, the controller is also used to obtain the dish odor data corresponding to the first detection component and the dish taste data corresponding to the second detection component, and compare the standard dish attribute data corresponding to the dish cooking data with the dish odor data and dish taste data to generate a corresponding comparison result, and display the prompt information corresponding to the comparison result on the display screen.

[0017] In one embodiment, the scanning device is used to scan the seasonings added during the cooking process, obtain the light wave quantity and light wave intensity of the seasoning light waves reflected by the seasonings, determine the type of seasoning based on the light wave quantity, and determine the seasoning quantity based on the light wave intensity.

[0018] In one embodiment, the range hood further includes a temperature sensor and a smoke sensor connected to the controller; the temperature sensor and the smoke sensor are arranged on a side of the range hood body where a smoke intake port is provided, the temperature sensor is used to detect the real-time temperature of the stove during cooking, and the smoke sensor is used to detect the smoke concentration during cooking.

[0019] In one embodiment, the controller is connected to the stove. When it is determined that the real-time temperature is greater than a preset temperature threshold, or the smoke concentration is greater than a preset smoke concentration threshold, an adjustment signal is generated according to a preset target temperature and the adjustment signal is sent to the stove. The adjustment signal is used to instruct the stove to adjust to the target temperature.

[0020] In one embodiment, the range hood further includes an image acquisition device connected to the controller; the image acquisition device is arranged on a side of the range hood body where a smoke intake port is provided, and is used to collect cooking status information of dishes at the bottom of the range hood during the cooking process, and generate initial multimedia data based on the cooking status information of the dishes.

[0021] In one embodiment, the range hood further includes a remote communication device connected to the image acquisition device and the display screen, and the remote communication device is arranged on the side of the range hood body facing the user; the remote communication device is used to obtain the connection type of the remote connection operation triggered by the user, and establish a communication connection with the target terminal according to the connection type, based on the communication connection, the initial multimedia data collected by the image acquisition device is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received, and the target multimedia data is displayed on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0022] In one embodiment, the remote communication device includes a first communication unit corresponding to the remote teaching connection, and a second communication unit corresponding to the friend remote connection;

[0023] The first communication unit is used to obtain a target dish teacher corresponding to the dish teacher selection operation triggered by the user on the dish teacher list, establish a first real-time communication connection with a first target terminal where the target dish teacher is located, perform a resource transfer operation triggered by the first real-time communication connection, feed back the initial multimedia data to the first target terminal, and display the first target multimedia data fed back by the first target terminal on the display screen;

[0024] The second communication unit is used to obtain pre-stored friend list information from a connected mobile terminal device and display it on the display screen, and obtain the target friend corresponding to the friend selection operation triggered by the user based on the friend list information, establish a second real-time communication connection with the second target terminal where the target friend is located, feed back the initial multimedia data to the second target terminal, and display the second target multimedia data fed back by the second target terminal on the display screen.

[0025] A cooking control method based on a range hood, the method comprising:

[0026] detecting a dish selection operation triggered by a user on a display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen;

[0027] collecting basic data of the user using a scanning device, and generating three-dimensional data corresponding to the user based on the basic data;

[0028] A virtual projection corresponding to the three-dimensional data is generated according to a projection device, and the virtual projection is displayed.

[0029] In one embodiment, the method further comprises:

[0030] collecting the user's operation data during the cooking process in real time according to the scanning device, and comparing the operation data with the virtual projected guidance operation data;

[0031] When the operation data is inconsistent with the guiding operation data, the projection device is controlled to display adjustment prompt information based on the virtual projection.

[0032] In one embodiment, the method further comprises:

[0033] When it is detected that the cooking operation has been completed, obtaining the dish smell data and dish taste data of the dish for which the cooking operation has been completed;

[0034] Acquire standard dish attribute data corresponding to the dish cooking data;

[0035] Comparing the standard dish attribute data with the dish smell data and dish taste data to generate a comparison result;

[0036] Generate corresponding prompt information according to the comparison result, and display the prompt information on the display screen.

[0037] In one embodiment, the instruction data corresponding to the dish cooking data includes the cooking order of ingredients and cooking taste; the scanning device collecting the user's operation data during the cooking process in real time and comparing the operation data with the virtually projected instruction operation data includes:

[0038] The scanning device collects the user's operation data during the cooking process in real time; the operation data includes the cooking operation sequence and the seasoning adding operation;

[0039] triggering a scanning operation of the delivered condiments according to the condiment delivery operation;

[0040] receiving the condiment light wave corresponding to the scanning operation, and acquiring the light wave quantity and light wave intensity of the condiment light wave;

[0041] determining the type of seasoning according to the light wave quantity, and determining the amount of seasoning according to the light wave intensity;

[0042] Determining a corresponding target seasoning category and a target seasoning quantity according to the cooking taste;

[0043] Comparing the cooking operation sequence with the food cooking sequence;

[0044] The target seasoning category and target seasoning quantity are compared with the seasoning category and seasoning quantity, respectively.

[0045] In one embodiment, the method further comprises:

[0046] Detecting a remote connection operation triggered by the user on the display screen, and obtaining a connection type corresponding to the remote connection operation;

[0047] Establishing a communication connection with a target terminal according to the connection type;

[0048] During the cooking process, cooking status information of the dish is collected from the bottom of the range hood, and initial multimedia data is generated according to the cooking status information of the dish;

[0049] Based on the communication connection, feeding back the initial multimedia data to the target terminal with which the connection has been established, and receiving target multimedia data fed back by the target terminal;

[0050] The target multimedia data is displayed on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0051] In one embodiment, the connection type includes a remote teaching connection; the method further includes:

[0052] When it is detected that the connection type is a remote teaching connection, a preset teacher list is displayed on the display screen; the teacher list includes multiple dish teachers corresponding to cuisines, regions and flavors;

[0053] Detecting a dish teacher selection operation triggered on the teacher list, and obtaining a target dish teacher corresponding to the dish teacher selection operation;

[0054] Establishing a first real-time communication connection with a first target terminal where the target dish instructor is located, and performing a resource transfer operation triggered by the first real-time communication connection;

[0055] Feedback the initial multimedia data to the first target terminal with which the connection has been established based on the first real-time communication connection, and receive first target multimedia data fed back by the first target terminal;

[0056] The first target multimedia data is displayed on the display screen.

[0057] In one embodiment, the connection type further includes a friend remote connection: the method further includes:

[0058] When detecting that the connection type is a friend remote connection, obtaining pre-stored friend list information from the connected mobile terminal device, and displaying the friend list information on the display screen;

[0059] Detecting a friend selection operation triggered by the friend list information, and obtaining a target friend corresponding to the friend selection operation;

[0060] Establishing a second real-time communication connection with a second target terminal where the target friend is located;

[0061] Feedback the initial multimedia data to a second target terminal with which the connection has been established based on the second real-time communication connection, and receive second target multimedia data fed back by the second target terminal;

[0062] The second target multimedia data is displayed on the display screen.

[0063] In one embodiment, the method further comprises:

[0064] Detect the real-time temperature and smoke density of the stove during cooking;

[0065] Comparing the real-time temperature with a preset temperature threshold, and comparing the smoke concentration with a preset smoke concentration threshold;

[0066] When it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, an adjustment signal is generated according to the preset target temperature and sent to the cooker. The adjustment signal is used to instruct the cooker to adjust to the target temperature.

[0067] A cooking control device based on a range hood, the device comprising:

[0068] a dish selection operation detection module, configured to detect a dish selection operation triggered by a user on the display screen of the range hood, and to display the dish cooking data corresponding to the dish selection operation on the display screen;

[0069] a three-dimensional data generating module, configured to collect basic data of the user using a scanning device and generate three-dimensional data corresponding to the user based on the basic data;

[0070] The virtual projection display module is used to generate a virtual projection corresponding to the three-dimensional data according to a scanning device and display the virtual projection.

[0071] A computer-readable storage medium stores a computer program, which, when executed by a processor, implements the following steps:

[0072] detecting a dish selection operation triggered by a user on a display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen;

[0073] collecting basic data of the user using a scanning device, and generating three-dimensional data corresponding to the user based on the basic data;

[0074] A virtual projection corresponding to the three-dimensional data is generated according to a projection device, and the virtual projection is displayed.

[0075] In the aforementioned range hood and cooking control method based on the range hood, a dish selection operation triggered by the user on the range hood's display screen is detected, and the dish cooking data corresponding to the dish selection operation is displayed on the display screen. Basic user data is collected using a scanning device, and three-dimensional data corresponding to the user is generated based on this basic data. A virtual projection corresponding to the three-dimensional data is generated using a projection device, and the virtual projection is displayed. Precise cooking instruction is provided to the user through projection, eliminating the need for the user to search for cooking tutorials. By providing a variety of teaching functions, the personalized needs of different users can be met, reducing preparation and waiting time during the cooking process, and improving the range hood's processing performance and work efficiency during the cooking process. BRIEF DESCRIPTION OF THE DRAWINGS

[0076] Figure 1 is a structural schematic diagram of a range hood in one embodiment;

[0077] Figure 2 is a structural schematic diagram of a range hood in another embodiment;

[0078] Figure 3 FIG. 1 is a diagram of an application environment of a cooking control method based on a range hood in one embodiment;

[0079] Figure 4 1 is a flow chart of a cooking control method based on a range hood in one embodiment;

[0080] Figure 5 is a flow chart of a cooking control method based on a range hood in another embodiment;

[0081] Figure 6 Schematic diagram of the control flow of the main control system of a range hood in one embodiment;

[0082] Figure 7 is a flow chart of a cooking control method based on a range hood in yet another embodiment;

[0083] Figure 8 is a structural block diagram of a cooking control device based on a range hood in one embodiment;

[0084] Figure 9 2 is a structural block diagram of a cooking control device based on a range hood in another embodiment. DETAILED DESCRIPTION

[0085] In order to make the purpose, technical solutions and advantages of this application more clear, the following further describes this application in detail with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are only used to explain this application and are not intended to limit this application.

[0086] In one embodiment, Figure 1 As shown, a range hood is provided, referring to Figure 1 The range hood includes a range hood body 102, a display screen 104, a scanning device 106, a controller 108 and a projection device 110, wherein:

[0087] A smoke outlet is provided on one side of the range hood body 102 , and a display screen 104 is provided on the side of the range hood body 102 facing the user, for displaying dish cooking data corresponding to a dish selection operation triggered by the user.

[0088] Specifically, the system detects a dish selection operation triggered by the user on the display screen 104 of the range hood, and displays the obtained dish cooking data corresponding to the dish selection operation on the display screen 104. The instruction data corresponding to the dish cooking data includes the cooking order of ingredients and the cooking taste. Based on the cooking taste, the corresponding target seasoning category and target seasoning quantity can be determined.

[0089] The scanning device 106 provided on the range hood body 102 is used to collect basic data of the user. The controller 108 connected to the scanning device 106 can generate three-dimensional data corresponding to the user based on the basic data.

[0090] Specifically, the basic data of the user collected by the scanning device 106 includes the user's height, weight and body shape. The controller 108 obtains three-dimensional data corresponding to the user based on the basic data of the user, and obtains a three-dimensional model corresponding to the user based on the three-dimensional data.

[0091] The projection device 110 disposed on the range hood body 102 and connected to the controller 108 is used to generate a virtual projection corresponding to the user based on the three-dimensional data.

[0092] Specifically, the projection device 110 constructs a three-dimensional virtual projection corresponding to the user based on the user's three-dimensional data, and displays the virtual projection. Based on the virtual projection, the user can be guided to perform cooking operations according to the dish cooking data.

[0093] In the above-mentioned range hood, a display screen located on the user-facing side of the range hood body displays cooking data corresponding to a dish selection operation triggered by the user. A scanning device located in the range hood body collects basic user data. A controller connected to the scanning device generates three-dimensional data corresponding to the user based on the basic data. A projection device located in the range hood body and connected to the controller generates a virtual projection corresponding to the user based on the three-dimensional data. Precise cooking instruction is provided to the user through projection, eliminating the need for the user to search for cooking tutorials. By providing diverse teaching functions, the personalized needs of different users can be met, reducing preparation and waiting time during the cooking process and improving the range hood's processing performance and operating efficiency during the cooking process.

[0094] In one embodiment, Figure 2 As shown, a range hood is provided, referring to Figure 2 The range hood includes a range hood body 202, a display screen 204, a scanning device 206, a controller 208, a projection device 210, a first detection element 212, a second detection element 214, a temperature sensor 216, a smoke sensor 218, an image acquisition device 220, and a remote communication device 222, wherein:

[0095] Scanning device 206 is located on the side of the range hood body facing the cooktop. Its scanning range includes at least the cooktop's working area. Scanning device 206 collects user operation data during the cooking process. Controller 208 compares the user operation data with the virtually projected guidance data. If the operation data is inconsistent with the guidance data, controller 208 controls projection device 210 to display adjustment information based on the virtual projection.

[0096] The scanning device 206 is used to collect the user's operation data during the cooking process in real time by ultrasonic scanning. The user's operation data during the cooking process includes the cooking operation sequence and the seasoning addition operation. The scanning device 206 scans the seasonings added during the seasoning addition operation during the cooking process, obtains the light wave quantity and light wave intensity of the seasoning light wave reflected by the seasoning, determines the seasoning type based on the light wave quantity, and determines the seasoning quantity based on the light wave intensity.

[0097] Specifically, the virtually projected instruction data and the dish cooking data corresponding to the instruction data include the cooking order of ingredients and the cooking taste. According to the cooking taste, the corresponding target seasoning category and target seasoning amount can be determined.

[0098] By comparing the cooking operation sequence with the ingredient cooking sequence, and comparing the target seasoning category and target seasoning quantity with the seasoning category and quantity, respectively, if it is determined that the user's cooking operation sequence is inconsistent with the ingredient cooking sequence, or the seasoning category is inconsistent with the target seasoning category, or the seasoning quantity is inconsistent with the target seasoning quantity, the projection device 210 is controlled to display adjustment information based on the virtual projection, and the user is guided to adjust the cooking operation according to the adjustment information.

[0099] The first detection member 212 and the second detection member 214 are arranged on the range hood body 202 and connected to the controller 2008. The first detection member 212 is used to detect the smell of dishes that have completed the cooking operation, and the second detection member 214 is used to detect the taste of dishes that have completed the cooking operation.

[0100] Specifically, in this embodiment, the first detection element 212 is an electronic nose, and the second detection element 214 is an electronic tongue. The electronic nose is used to detect the odor substances corresponding to the dishes that have completed the cooking operation, determine the corresponding response spectrum according to the category of the odor substances, determine the corresponding sensor array according to the response spectrum, perform qualitative analysis on the odor substances according to the sensor array, and generate corresponding dish odor data.

[0101] The electronic tongue is used to detect the interaction between various flavor substances corresponding to the cooked dishes and the second detection element, and the changing trend of the membrane potential generated. The basic flavor of the dish is determined based on the changing trend to obtain the corresponding dish taste data.

[0102] Furthermore, the controller 208 is also used to obtain the dish odor data corresponding to the first detection component 212 and the dish taste data corresponding to the second detection component 214, and compare the standard dish attribute data corresponding to the dish cooking data with the dish odor data and dish taste data to generate corresponding comparison results, and display the prompt information corresponding to the comparison results on the display screen 204.

[0103] A temperature sensor 216 and a smoke sensor 218 are provided on the side of the range hood body 202 where the smoke outlet is provided, and are connected to the controller 208. The temperature sensor 216 is used to detect the real-time temperature of the stove during cooking, and the smoke sensor 218 is used to detect the smoke concentration during cooking.

[0104] Furthermore, the controller 208 is connected to the stove and is also used to obtain real-time temperature and smoke concentration. When it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, an adjustment signal is generated according to the preset target temperature and sent to the stove. The adjustment signal is used to instruct the stove to adjust to the target temperature.

[0105] An image capture device 220, connected to the controller 208 and located on the side of the range hood body 202 where the smoke inlet is located, is configured to capture information about the cooking status of dishes at the bottom of the range hood during cooking and generate initial multimedia data based on the cooking status information. The initial multimedia data includes video and audio data recording the cooking status of the dishes.

[0106] The remote communication device 222, connected to the image capture device 220 and the display screen 204 and disposed on the user-facing side of the range hood body, is configured to obtain the connection type of the remote connection operation triggered by the user, establish a communication connection with the target terminal based on the connection type, feed back the initial multimedia data captured by the image capture device 220 to the established target terminal based on the communication connection, receive target multimedia data fed back by the target terminal, and display the target multimedia data on the display screen 204. The target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0107] Furthermore, the remote communication device 222 includes a first communication unit 2220 corresponding to the remote teaching connection, and a second communication unit 2222 corresponding to the remote connection with friends.

[0108] Among them, the first communication unit 2220 is used to obtain the target dish teacher corresponding to the dish teacher selection operation triggered by the user on the dish teacher list, establish a first real-time communication connection with the first target terminal where the target dish teacher is located, execute the resource transfer operation triggered by the first real-time communication connection, feed back the initial multimedia data to the first target terminal, and display the first target multimedia data fed back by the first target terminal on the display screen 204.

[0109] The second communication unit 2222 is used to obtain pre-stored friend list information from the connected mobile terminal device and display it on the display screen 204, and obtain the target friend corresponding to the friend selection operation triggered by the user based on the friend list information, establish a second real-time communication connection with the second target terminal where the target friend is located, feed back the initial multimedia data to the second target terminal, and display the second target multimedia data fed back by the second target terminal on the display screen 204.

[0110] In the above-mentioned range hood, a scanning device collects user operation data during the cooking process. The controller compares the user's operation data with the virtually projected guidance data. If the operation data and guidance data are determined to be inconsistent, the projection device is controlled to display adjustment information based on the virtual projection. The first communication unit enables professional chefs to provide professional guidance to users, while the second communication unit enables interaction between friends. By adopting a variety of cooking teaching or cooking communication methods, the personalized needs of different users are met. The use of projection provides intuitive cooking instruction for users, and timely prompts and teaching adjustments are provided for user errors, thereby improving the processing performance and working efficiency of the range hood during the cooking process.

[0111] Those skilled in the art will understand that Figure 1 or Figure 2 The structure shown in the figure is only a block diagram of a part of the structure related to the solution of the present application, and does not constitute a limitation on the computer device to which the solution of the present application is applied. The specific computer device may include more or fewer components than shown in the figure, or combine certain components, or have a different component arrangement.

[0112] The cooking control method based on the range hood provided in this application can be applied to Figure 3 In the application environment shown. The range hood 302 communicates with the server 304 through a network. The dish selection operation triggered by the user on the display screen of the range hood 302 is detected, and the dish cooking data corresponding to the dish selection operation is displayed on the display screen. The dish cooking data can be stored in the local memory of the range hood 302, or obtained from the cloud storage of the server 304. The basic data of the user is collected according to the scanning device of the range hood 302, and three-dimensional data corresponding to the user is generated according to the basic data, and then a virtual projection corresponding to the three-dimensional data is generated according to the projection device of the range hood 302, and the virtual projection is displayed. The range hood 302 is provided with a display screen, a scanning device, a controller and a projection device, and the server 304 can be implemented as an independent server or a server cluster consisting of multiple servers.

[0113] In one embodiment, Figure 4 As shown, a cooking control method based on a range hood is provided, and the method is applied to Figure 3 Taking the range hood shown in FIG. 1 as an example, in this embodiment, the cooking control method based on the range hood includes the following steps:

[0114] Step S402 , detecting a dish selection operation triggered by the user on the display screen of the range hood, and displaying the dish cooking data corresponding to the dish selection operation on the display screen.

[0115] Specifically, by detecting a dish selection operation triggered by a user on the display screen of the range hood, dish cooking data corresponding to the dish selection operation is obtained, and the dish cooking data is displayed on the display screen.

[0116] The guidance data corresponding to the dish cooking data includes the cooking order of the ingredients and the cooking taste. According to the cooking taste, the corresponding target seasoning category and target seasoning quantity can be determined.

[0117] Step S404: basic data of the user is collected using a scanning device, and three-dimensional data corresponding to the user is generated based on the basic data.

[0118] Specifically, a scanning device uses ultrasonic scanning imaging to scan and collect the user's body data. The scanning device collects basic user data, including the user's height, weight, and body shape. Based on the basic user data, the controller can generate three-dimensional data corresponding to the user, and based on the three-dimensional data, a corresponding three-dimensional model of the user can be generated.

[0119] Step S406: Generate a virtual projection corresponding to the three-dimensional data according to the projection device, and display the virtual projection.

[0120] The projection device constructs a three-dimensional virtual projection corresponding to the user based on the user's three-dimensional data. By displaying the virtual projection, the user can be guided to perform cooking operations based on the cooking data of the dish.

[0121] In the above-mentioned range hood-based cooking control method, the dish selection operation triggered by the user on the range hood display screen is detected, and the dish cooking data corresponding to the dish selection operation is displayed on the display screen. The user's basic data is collected by a scanning device, and three-dimensional data corresponding to the user is generated based on this basic data. Then, a virtual projection corresponding to the three-dimensional data is generated by a projection device and displayed. Through projection, precise cooking instruction is provided to the user, eliminating the need for the user to search for cooking tutorials. By providing a variety of teaching functions, the personalized needs of different users can be met, the preparation and waiting time during the cooking process can be reduced, and the processing performance and work efficiency of the range hood during the cooking process can be improved.

[0122] In one embodiment, Figure 5 As shown, another cooking control method based on a range hood is provided, the method comprising:

[0123] Step S502 : detecting a remote connection operation triggered by a user on the display screen, and obtaining a connection type corresponding to the remote connection operation.

[0124] Specifically, the connection type of the remote connection operation triggered by the user on the display screen includes a remote teaching connection and a remote friend connection. By detecting the remote connection operation triggered by the user on the display screen, the connection type selected by the user is determined, specifically whether it is a remote teaching connection for communicating with a professional chef or a remote friend connection for communicating with a friend.

[0125] Step S504: establishing a communication connection with the target terminal according to the connection type.

[0126] Specifically, when the user-triggered remote connection type is determined to be a remote teaching connection, a preset list of teachers is displayed on the screen, including multiple teachers corresponding to cuisines, regions, and flavors. A teacher selection operation triggered by the teacher list is detected, a target teacher corresponding to the teacher selection operation is obtained, a first real-time communication connection is established with the first target terminal where the target teacher is located, and a resource transfer operation triggered by the first real-time communication connection is executed. The resource transfer operation, which involves obtaining instructional data from professional chefs, requires payment.

[0127] Furthermore, when the connection type is detected as a remote friend connection, pre-stored friend list information is retrieved from the connected mobile terminal device and displayed on the display screen. By detecting a friend selection operation triggered by the friend list information, a target friend corresponding to the friend selection operation is obtained, and a second real-time communication connection is established with a second target terminal where the target friend is located.

[0128] Among them, the friend list information pre-stored in the mobile terminal can also be pre-stored in the local memory of the range hood. The friend list information in the local memory of the range hood can be updated within a preset update period through the communication connection with the mobile terminal.

[0129] Step S506 , collecting the cooking status information of the dish at the bottom of the range hood during the cooking process, and generating initial multimedia data according to the cooking status information of the dish.

[0130] Specifically, an image capture device installed on the side of the range hood body where the smoke inlet is located captures information about the cooking status of dishes at the bottom of the range hood during cooking, and generates initial multimedia data based on the cooking status information. The initial multimedia data includes video and audio data recording the cooking status of the dishes.

[0131] Step S508: Based on the communication connection, the initial multimedia data is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received.

[0132] Specifically, when the connection type is a remote teaching connection, the initial multimedia data is fed back to the first target terminal where the target teacher is located, and the first target multimedia data fed back by the first target terminal is received.

[0133] Similarly, when the connection type is a friend remote connection, the initial multimedia data is fed back to the second target terminal where the target friend is located based on the second real-time communication connection, and the second target multimedia data fed back by the second target terminal is received.

[0134] Step S510: Display target multimedia data on a display screen, where the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0135] Specifically, when the connection type is a remote teaching connection, the first target multimedia data is displayed on the display screen, wherein the first target multimedia data carries audio guidance data of a professional chef on the initial multimedia data.

[0136] Similarly, when the connection type is a friend remote connection, the second target multimedia data is displayed on the display screen, wherein the second target multimedia data carries the target friend's audio guidance data for the initial multimedia data.

[0137] In one embodiment, Figure 6 As shown, a control flow of the main control system of the range hood is provided, referring to Figure 6 The main control system of the range hood includes a remote teaching connection system, a friend remote connection system, an intelligent teaching system and a detection system. Among them, the connection type corresponding to the remote teaching system is remote teaching connection, and the connection type corresponding to the friend remote connection system is friend remote connection. The detection system is used for food odor detection, food taste detection, seasoning type and seasoning quantity detection.

[0138] Furthermore, the intelligent teaching system is configured to detect a dish selection operation triggered by a user on the range hood display screen and display the corresponding cooking data on the display screen. The system collects basic user data using a scanning device and generates three-dimensional data corresponding to the user based on the basic data. A projection device generates a virtual projection corresponding to the three-dimensional data and displays the virtual projection. The system also collects user operation data during the cooking process in real time using the scanning device and compares the operation data with the guidance operation data displayed on the virtual projection. If the operation data is inconsistent with the guidance operation data, the projection device is controlled to adjust the prompt information displayed based on the virtual projection until the operation data is consistent with the guidance operation data, thereby terminating the cooking operation.

[0139] In the above-mentioned cooking control method based on the range hood, the remote connection operation triggered by the user on the display screen is detected, and the connection type corresponding to the remote connection operation is obtained, and then a communication connection is established with the target terminal based on the connection type. By collecting the cooking status information of the dish at the bottom of the range hood during the cooking process, initial multimedia data is generated based on the cooking status information of the dish. Based on the communication connection, the initial multimedia data is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received. The audio guidance data and the target multimedia data corresponding to the initial multimedia data are displayed on the display screen. Diversified cooking teaching or cooking communication methods are realized, including professional guidance from professional chefs to users, and mutual communication between friends, meeting the personalized needs of different users, realizing intuitive cooking teaching for users, and timely prompting and teaching adjustments for users' incorrect operations, thereby improving the processing performance and work efficiency of the range hood during the cooking process.

[0140] In one embodiment, Figure 7 As shown, a cooking control method based on a range hood is provided, the method comprising:

[0141] Step S702 : The scanning device collects the user's operation data during the cooking process in real time, and compares the operation data with the virtually projected guidance operation data.

[0142] Specifically, a scanning device uses ultrasonic scanning to collect real-time user operation data during the cooking process. This data includes the cooking sequence and condiment placement. Based on the condiment placement, the scanning device triggers a scan of the added condiments, receives condiment light waves corresponding to the scanning operation, and determines the light wave quantity and intensity of the condiment light waves. The light wave quantity determines the condiment type, and the light wave intensity determines the condiment quantity.

[0143] Furthermore, the guidance data corresponding to the dish cooking data includes the cooking order of ingredients and the cooking taste. Based on the cooking taste, the corresponding target seasoning category and target seasoning quantity can be determined. This is achieved by comparing the cooking operation sequence with the ingredient cooking sequence, and comparing the target seasoning category and target seasoning quantity with the seasoning category and seasoning quantity, respectively.

[0144] Step S704 : When the operation data is inconsistent with the instruction operation data, the projection device is controlled to display adjustment prompt information based on the virtual projection.

[0145] Specifically, when it is determined that the user's cooking operation sequence is inconsistent with the ingredient cooking sequence, or the seasoning category is inconsistent with the target seasoning category, or the seasoning quantity is inconsistent with the target seasoning quantity, the projection device is controlled to display adjustment information based on the virtual projection, and the user is guided to adjust the cooking operation according to the adjustment information until the operation data is consistent with the guidance data, and the cooking operation can be terminated.

[0146] Step S706: When it is detected that the cooking operation has been completed, the dish smell data and dish taste data of the dish for which the cooking operation has been completed are obtained.

[0147] Specifically, by detecting the odor substances corresponding to the dishes that have completed the cooking operation, the corresponding response spectrum is determined according to the category of the odor substances, the corresponding sensor array is determined according to the response spectrum, and the odor substances are qualitatively analyzed according to the sensor array to generate corresponding dish odor data.

[0148] Among them, the odor substances corresponding to dishes that have completed the cooking operation can be detected by an electronic nose. Among them, the electronic nose, also known as an artificial olfactory system, simulates the olfactory organ of an animal and is composed of a sensor array composed of multiple sensors with different properties. The response spectrum is formed based on the response of the sensor array to a certain odor, and is processed using an appropriate model recognition and analysis method. Each category corresponding to each odor is set with a corresponding specific response spectrum. When one or more odor substances pass through the electronic nose, the "odor fingerprint" of the odor substance can be sensed by the sensor and extracted through a specific intelligent pattern recognition algorithm. The sensor array is used to perform qualitative or quantitative analysis on the different "odor fingerprint" information of different odor substances to generate the corresponding dish odor data.

[0149] Similarly, by detecting the interaction between various flavor substances corresponding to the dishes that have completed the cooking operation and the second detection element, the changing trend of the membrane potential generated is determined, and the basic flavor of the dish is determined based on the changing trend to obtain the corresponding dish flavor data.

[0150] The electronic tongue can detect the taste data of cooked dishes. It has an artificial lipid membrane sensor with broad selectivity and can simulate the taste perception mechanism of living organisms. By detecting changes in membrane potential caused by electrostatic or hydrophobic interactions between various flavor substances and the artificial lipid membrane, it can evaluate the five basic tastes and obtain the corresponding dish taste data. The basic tastes are sour, sweet, bitter, spicy, and salty.

[0151] Step S708: Acquire standard dish attribute data corresponding to the dish cooking data.

[0152] Specifically, standard dish attribute data corresponding to the dish cooking data is acquired, wherein the standard dish attribute data includes standard dish smell data for the dish smell and standard dish taste data for the dish taste.

[0153] Step S710: Compare the standard dish attribute data with the dish smell data and dish taste data to generate a comparison result.

[0154] Specifically, the first comparison result is generated by comparing the standard dish smell data with the dish smell data, and the second comparison result is generated by comparing the standard dish taste data with the dish taste data.

[0155] Among them, the first comparison result is used to judge whether the smell of the dish that has completed the cooking operation meets the standard requirements, and the second comparison result is used to judge whether the taste of the dish that has completed the cooking operation meets the standard requirements.

[0156] Step S712: Generate corresponding prompt information according to the comparison result, and display the prompt information on the display screen.

[0157] Specifically, a first prompt message is generated based on the first comparison result, and a second prompt message is generated based on the second comparison result. The first prompt message includes prompt information indicating whether the smell of the dish meets the standard requirements, and if it does not meet the standard requirements, improvement measures for improving the smell of the dish. The second prompt message includes prompt information indicating whether the taste of the dish meets the standard requirements, and if it does not meet the standard requirements, improvement measures for improving the taste of the dish.

[0158] In the above-mentioned cooking control method based on the range hood, the user's operation data during the cooking process is collected by a scanning device, and the user's operation data is compared with the guidance data of the virtual projection through the controller. When it is determined that the operation data is inconsistent with the guidance data, the projection device is controlled to display adjustment information based on the virtual projection. By comparing the standard dish attribute data with the dish odor data and dish taste data of the dishes that have completed the cooking operation, the prompt information corresponding to the comparison result is displayed on the display screen. The detection and evaluation of the dish odor and dish taste of the completed dishes are realized, and the use of projection can realize intuitive cooking teaching for the user, and timely prompts and teaching adjustments for the user's incorrect operation can be provided, thereby improving the processing performance and work efficiency of the range hood during the cooking process.

[0159] In one embodiment, the range hood-based cooking control method further includes:

[0160] Detect the real-time temperature and smoke density of the stove during cooking;

[0161] Compare the real-time temperature with the preset temperature threshold, and compare the smoke concentration with the preset smoke concentration threshold;

[0162] When it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, an adjustment signal is generated according to the preset target temperature and sent to the cooker. The adjustment signal is used to instruct the cooker to reach the target temperature.

[0163] Specifically, the real-time temperature and smoke density of the cooktop during cooking are detected, and preset temperature and smoke density thresholds are obtained. The real-time temperature is compared with the preset temperature threshold, and the smoke density is compared with the preset smoke density threshold. The preset temperature and smoke density thresholds can be pre-set based on the cooking data of the dish, or determined based on the standard temperature and smoke density thresholds specified for safe use of cooking equipment.

[0164] Furthermore, when it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, it indicates that the current stove temperature does not meet the cooking requirements, or the current smoke concentration does not meet the safety regulations for the use of cooking equipment. The stove temperature needs to be adjusted so that the real-time temperature and smoke concentration are within the value range corresponding to the cooking requirements.

[0165] The cooker is connected to the controller. When the controller receives a determination result that the real-time temperature is greater than a preset temperature threshold, or the smoke concentration is greater than a preset smoke concentration threshold, it obtains the preset target temperature, generates an adjustment signal based on the preset target temperature, and sends the adjustment signal to the cooker. The adjustment signal is used to instruct the cooker to adjust to the target temperature.

[0166] In this embodiment, the cooktop's real-time temperature and smoke density are detected during cooking, and the real-time temperature and smoke density are compared with a preset temperature threshold and a preset smoke density threshold. If the real-time temperature is greater than the preset temperature threshold or the smoke density is greater than the preset smoke density threshold, an adjustment signal is generated based on a preset target temperature and sent to the cooktop, instructing the cooktop to adjust to the target temperature. This enables real-time detection of the cooktop's temperature and smoke density, and timely adjustment of the cooktop's temperature if the real-time temperature and smoke density do not meet the requirements. This prevents accidents or incidents during cooking, improves the safety of the cooking equipment, and ensures a safe cooking environment for users.

[0167] It should be understood that although Figure 4-7 The steps in the flowchart are shown in sequence as indicated by the arrows, but these steps are not necessarily executed in the order indicated by the arrows. Unless otherwise specified in this document, there is no strict order restriction for the execution of these steps, and these steps can be executed in other orders. In addition, Figure 4-7At least part of the steps may include multiple steps or multiple stages. These steps or stages are not necessarily performed at the same time, but can be performed at different times. The order of execution of these steps or stages is not necessarily one by one, but can be performed in turn or alternately with other steps or at least part of the steps or stages in other steps.

[0168] In one embodiment, Figure 8 As shown, a cooking control device based on a range hood is provided, comprising: a dish selection operation detection module 802, a three-dimensional data generation module 804 and a virtual projection display module 806, wherein:

[0169] The dish selection operation detection module 802 is used to detect the dish selection operation triggered by the user on the display screen of the range hood, and display the dish cooking data corresponding to the dish selection operation on the display screen.

[0170] The three-dimensional data generating module 804 is configured to collect basic data of the user using a scanning device and generate three-dimensional data corresponding to the user based on the basic data.

[0171] The virtual projection display module 806 is configured to generate a virtual projection corresponding to the three-dimensional data according to the scanning device and display the virtual projection.

[0172] The aforementioned range hood-based cooking control device detects a dish selection operation triggered by the user on the range hood's display screen and displays the corresponding cooking data on the screen. Basic user data is collected using a scanning device, and three-dimensional data corresponding to the user is generated based on this basic data. A virtual projection corresponding to the three-dimensional data is then generated and displayed using a projection device. This provides precise cooking instruction to the user through projection, eliminating the need for the user to search for cooking tutorials. By providing diverse teaching functions, the personalized needs of different users can be met, reducing preparation and waiting time during the cooking process and improving the range hood's processing performance and efficiency during the cooking process.

[0173] In one embodiment, Figure 9 As shown, a cooking control device based on a range hood is provided, comprising: a connection type acquisition module 902, a communication connection establishment module 904, an initial multimedia data generation module 906, a target multimedia data receiving module 908, and a target multimedia data display module 910, wherein:

[0174] The connection type acquisition module 902 is used to detect a remote connection operation triggered by a user on a display screen and acquire a connection type corresponding to the remote connection operation.

[0175] The communication connection establishing module 904 establishes a communication connection with the target terminal according to the connection type.

[0176] The initial multimedia data generating module 906 is used to collect the cooking status information of the dishes at the bottom of the range hood during the cooking process and generate initial multimedia data according to the cooking status information of the dishes.

[0177] The target multimedia data receiving module 908 is configured to feed back the initial multimedia data to the target terminal with which the connection has been established based on the communication connection, and receive the target multimedia data fed back by the target terminal.

[0178] The target multimedia data display module 910 is configured to display the target multimedia data on a display screen. The target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0179] In the above-mentioned cooking control device based on the range hood, the remote connection operation triggered by the user on the display screen is detected, and the connection type corresponding to the remote connection operation is obtained, and then a communication connection is established with the target terminal based on the connection type. By collecting the cooking status information of the dish at the bottom of the range hood during the cooking process, initial multimedia data is generated based on the cooking status information of the dish. Based on the communication connection, the initial multimedia data is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received. The audio guidance data and the target multimedia data corresponding to the initial multimedia data are displayed on the display screen. Diversified cooking teaching or cooking communication methods are realized, including professional guidance from professional chefs to users, and mutual communication between friends, meeting the personalized needs of different users, realizing intuitive cooking teaching for users, and timely prompting and teaching adjustments for users' incorrect operations, thereby improving the processing performance and work efficiency of the range hood during the cooking process.

[0180] In one embodiment, a cooking control device based on a range hood is provided, further comprising:

[0181] The first comparison module is used to collect the user's operation data during the cooking process in real time according to the scanning device, and compare the operation data with the guidance operation data of the virtual projection.

[0182] The first prompt information display module is used to control the projection device to display the adjustment prompt information based on the virtual projection when the operation data is inconsistent with the guidance operation data.

[0183] The first acquisition module is used to acquire the dish smell data and dish taste data of the dish for which the cooking operation has been completed when it is detected that the cooking operation has been completed.

[0184] The second acquisition module is used to acquire standard dish attribute data corresponding to the dish cooking data.

[0185] The second comparison module is used to compare the standard dish attribute data with the dish smell data and dish taste data to generate a comparison result.

[0186] The second prompt information display module is used to generate corresponding prompt information according to the comparison result and display the prompt information on the display screen.

[0187] In the aforementioned range hood-based cooking control device, a scanning device collects user operation data during the cooking process. A controller compares the user's operation data with the virtually projected guidance data. When it is determined that the operation data and guidance data are inconsistent, the projection device is controlled to display adjustment information based on the virtual projection. Standard dish attribute data is compared with the odor and taste data of dishes that have already been cooked, and prompt information corresponding to the comparison results is displayed on the display screen. This enables the detection and evaluation of the odor and taste of finished dishes. The use of projection allows for intuitive cooking instruction for users, prompts, and instructional adjustments for user misoperations to be provided in a timely manner, thereby improving the range hood's processing performance and work efficiency during the cooking process.

[0188] In one embodiment, a cooking control device based on a range hood is provided, further comprising:

[0189] Detection module, used to detect the real-time temperature and smoke density of the stove during cooking;

[0190] The third comparison module is used to compare the real-time temperature with the preset temperature threshold, and to compare the smoke concentration with the preset smoke concentration threshold;

[0191] The stove temperature adjustment module is used to generate an adjustment signal according to the preset target temperature when it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, and send the adjustment signal to the stove. The adjustment signal is used to instruct the stove to adjust to the target temperature.

[0192] In this embodiment, the cooktop's real-time temperature and smoke density are detected during cooking, and the real-time temperature and smoke density are compared with preset temperature thresholds and smoke density thresholds, respectively. If the real-time temperature is greater than the preset temperature threshold or the smoke density is greater than the preset smoke density threshold, an adjustment signal is generated based on the preset target temperature and sent to the cooktop, instructing the cooktop to adjust to the target temperature. This enables real-time detection of the cooktop's temperature and smoke density, and timely adjustment of the cooktop's temperature if the real-time temperature and smoke density do not meet the requirements. This prevents accidents or incidents during cooking, improves the safety of the cooking equipment, and ensures a safe cooking environment for users.

[0193] In one embodiment, the first comparison module further includes:

[0194] The operation data acquisition unit is used to collect the user's operation data during the cooking process in real time according to the scanning device. The operation data includes the cooking operation sequence and the seasoning addition operation.

[0195] The condiment scanning unit is used to trigger a scanning operation of the put condiment according to the condiment putting operation.

[0196] The condiment light wave receiving unit is used to receive the condiment light wave corresponding to the scanning operation and obtain the light wave quantity and light wave intensity of the condiment light wave.

[0197] The first determining unit is used to determine the type of seasoning according to the light wave quantity and the amount of seasoning according to the light wave intensity. The second determining unit is used to determine the corresponding target seasoning type and target seasoning amount according to the cooking taste.

[0198] The first comparison unit is used to compare the cooking operation sequence with the food cooking sequence. The second comparison unit is used to compare the target seasoning category and target seasoning quantity with the seasoning category and seasoning quantity respectively.

[0199] In one embodiment, a cooking control device based on a range hood is provided, further comprising:

[0200] The teaching list display module is used to display a preset teaching list on the display screen when it is detected that the connection type is a remote teaching connection. The teaching list includes multiple dish teaching teachers corresponding to cuisines, regions and tastes.

[0201] The target dish teacher acquisition module is used to detect the dish teacher selection operation triggered by the teacher list and obtain the target dish teacher corresponding to the dish teacher selection operation.

[0202] The first real-time communication connection establishment module is used to establish a first real-time communication connection with the first target terminal where the target dish teacher is located.

[0203] The resource transfer module is configured to execute a resource transfer operation triggered by the first real-time communication connection.

[0204] The first target multimedia data receiving module is configured to feed back the initial multimedia data to the first target terminal with which the connection has been established based on the first real-time communication connection, and receive the first target multimedia data fed back by the first target terminal.

[0205] The first target multimedia data display module is used to display the first target multimedia data on the display screen.

[0206] In one embodiment, a cooking control device based on a range hood is provided, further comprising:

[0207] The friend list information display module is used to obtain pre-stored friend list information from the connected mobile terminal device when detecting that the connection type is a friend remote connection, and display the friend list information on the display screen.

[0208] The target friend acquisition module is used to detect the friend selection operation triggered by the friend list information and acquire the target friend corresponding to the friend selection operation.

[0209] The second real-time communication connection establishing module is used to establish a second real-time communication connection with a second target terminal where the target friend is located.

[0210] The second target multimedia data receiving module is configured to feed back the initial multimedia data to the second target terminal with which the connection has been established based on the second real-time communication connection, and receive the second target multimedia data fed back by the second target terminal.

[0211] The second target multimedia data display module is used to display the second target multimedia data on the display screen.

[0212] The specific definitions of the range hood-based cooking control device can be found in the definitions of the range hood-based cooking control method described above and will not be further elaborated here. Each module in the range hood-based cooking control device described above may be implemented in whole or in part via software, hardware, or a combination thereof. Each of these modules may be embedded in or independent of a processor within a computer device in hardware form, or stored in a computer device memory in software form, allowing the processor to invoke and execute the corresponding operations of each module.

[0213] In one embodiment, a computer-readable storage medium is provided, on which a computer program is stored. When the computer program is executed by a processor, the following steps are implemented:

[0214] Detecting a dish selection operation triggered by a user on a display screen of the range hood, and displaying the dish cooking data corresponding to the dish selection operation on the display screen;

[0215] Collect basic data of the user using a scanning device, and generate three-dimensional data corresponding to the user based on the basic data;

[0216] A virtual projection corresponding to the three-dimensional data is generated according to the projection device, and the virtual projection is displayed.

[0217] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0218] The scanning device collects the user's operation data during the cooking process in real time, and compares the operation data with the guidance operation data of the virtual projection; when the operation data is inconsistent with the guidance operation data, the projection device is controlled to adjust the prompt information based on the virtual projection display.

[0219] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0220] When it is detected that the cooking operation has been completed, obtaining the dish smell data and dish taste data of the dish for which the cooking operation has been completed;

[0221] Obtain standard dish attribute data corresponding to the dish cooking data; compare the standard dish attribute data with the dish smell data and dish taste data to generate a comparison result; generate corresponding prompt information based on the comparison result, and display the prompt information on the display screen.

[0222] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0223] The scanning device collects the user's operation data during the cooking process in real time; the operation data includes the cooking operation sequence and the seasoning addition operation; and the seasoning addition operation triggers the scanning operation of the added seasoning;

[0224] Receive the condiment light wave corresponding to the scanning operation, and obtain the light wave quantity and light wave intensity of the condiment light wave; determine the condiment type according to the light wave quantity, and determine the condiment quantity according to the light wave intensity;

[0225] Determine the target seasoning category and target seasoning quantity according to cooking taste;

[0226] Compare the cooking operation sequence with the ingredient cooking sequence; compare the target seasoning category and target seasoning quantity with the seasoning type and seasoning quantity respectively.

[0227] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0228] Detecting the remote connection operation triggered by the user on the display screen and obtaining the connection type corresponding to the remote connection operation; establishing a communication connection with the target terminal according to the connection type;

[0229] During the cooking process, cooking status information of dishes at the bottom of the range hood is collected, and initial multimedia data is generated according to the cooking status information of dishes;

[0230] Based on the communication connection, the initial multimedia data is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received; the target multimedia data is displayed on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

[0231] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0232] When the connection type is detected as a remote teaching connection, a preset teacher list is displayed on the display screen; the teacher list includes multiple dish teachers corresponding to cuisines, regions and flavors;

[0233] Detecting a dish teacher selection operation triggered on the teacher list, and obtaining a target dish teacher corresponding to the dish teacher selection operation;

[0234] Establishing a first real-time communication connection with a first target terminal where the target dish instructor is located, and executing a resource transfer operation triggered by the first real-time communication connection;

[0235] Based on the first real-time communication connection, the initial multimedia data is fed back to the first target terminal with which the connection has been established, and the first target multimedia data fed back by the first target terminal is received; and the first target multimedia data is displayed on a display screen.

[0236] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0237] When it is detected that the connection type is a friend remote connection, the pre-stored friend list information is obtained from the connected mobile terminal device and the friend list information is displayed on the display screen;

[0238] Detecting a friend selection operation triggered by the friend list information, and obtaining a target friend corresponding to the friend selection operation;

[0239] Establish a second real-time communication connection with the second target terminal where the target friend is located; based on the second real-time communication connection, feed back the initial multimedia data to the second target terminal with which the connection has been established, and receive the second target multimedia data fed back by the second target terminal; and display the second target multimedia data on the display screen.

[0240] In one embodiment, when the computer program is executed by a processor, the following steps are further implemented:

[0241] Detecting the real-time temperature and smoke density of the stove during cooking; comparing the real-time temperature with a preset temperature threshold, and comparing the smoke density with a preset smoke density threshold;

[0242] When it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, an adjustment signal is generated according to the preset target temperature and sent to the cooker. The adjustment signal is used to instruct the cooker to adjust to the target temperature.

[0243] Those skilled in the art will appreciate that all or part of the processes in the above-mentioned embodiment methods can be implemented by instructing the relevant hardware through a computer program, and the computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it can include the processes of the embodiments of the above-mentioned methods. Among them, any reference to memory, storage, database or other media used in the embodiments provided in this application may include at least one of non-volatile and volatile memory. Non-volatile memory may include read-only memory (ROM), magnetic tape, floppy disk, flash memory or optical memory, etc. Volatile memory may include random access memory (RAM) or external cache memory. As an illustration and not limitation, RAM can be in various forms, such as static random access memory (SRAM) or dynamic random access memory (DRAM).

[0244] The technical features of the above embodiments can be combined arbitrarily. In order to make the description concise, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0245] The above embodiments merely represent several implementation methods of the present application. While the descriptions are relatively specific and detailed, they should not be construed as limiting the scope of the present invention. It should be noted that a person skilled in the art could make various modifications and improvements without departing from the spirit of the present application, all of which fall within the scope of protection of the present application. Therefore, the scope of protection of the present patent application shall be determined by the appended claims.

Claims

1. A range hood, characterized in that: The range hood comprises: Range hood body; A smoke inlet provided on one side of the range hood body; A display screen provided on a side of the range hood body facing the user, for displaying dish cooking data corresponding to a dish selection operation triggered by the user; A scanning device provided on the range hood body, for collecting basic data of the user; the scanning device is provided on a side of the range hood body facing the cooker, and the scanning range of the scanning device at least includes the working area of ​​the cooker; a controller connected to the scanning device, capable of generating three-dimensional data corresponding to the user based on the basic data; a projection device disposed on the range hood body and connected to the controller, for generating a virtual projection corresponding to the user based on the three-dimensional data and displaying the virtual projection; The scanning device is also used to collect the user's operation data during the cooking process, the operation data including the cooking operation sequence and the seasoning addition operation, the virtual projection guidance data including the ingredient cooking sequence and the cooking taste, and scan the seasoning added during the cooking process to obtain the light wave quantity and light wave intensity of the seasoning light wave reflected by the seasoning; the controller is used to determine the seasoning type according to the light wave quantity, and determine the seasoning quantity according to the light wave intensity, and determine the corresponding target seasoning type and target seasoning quantity according to the cooking taste, and compare the cooking operation sequence with the ingredient cooking sequence, and compare the target seasoning type and the target seasoning quantity with the seasoning type and the seasoning quantity respectively, and when it is determined that the operation data is inconsistent with the guidance data, control the projection device to display adjustment prompt information based on the virtual projection to guide the user to adjust the cooking operation according to the adjustment prompt information.

2. The range hood according to claim 1, characterized in that: The range hood further comprises a first detection member and a second detection member connected to the controller and arranged on a side of the range hood body where the smoking port is provided. The first detection member is used to detect the smell of food, and the second detection member is used to detect the taste of food.

3. The range hood according to claim 2, characterized in that: The controller is also used to obtain the dish odor data corresponding to the first detection component and the dish taste data corresponding to the second detection component, and compare the standard dish attribute data corresponding to the dish cooking data with the dish odor data and dish taste data to generate a corresponding comparison result, and display the prompt information corresponding to the comparison result on the display screen.

4. The range hood according to claim 1, characterized in that: The range hood also includes a temperature sensor and a smoke sensor connected to the controller; the temperature sensor and the smoke sensor are arranged on a side of the range hood body where the smoke outlet is provided, the temperature sensor is used to detect the real-time temperature of the stove during cooking, and the smoke sensor is used to detect the smoke concentration during cooking.

5. The range hood according to claim 4, characterized in that: The controller is connected to the cooker. When it is determined that the real-time temperature is greater than a preset temperature threshold, or the smoke concentration is greater than a preset smoke concentration threshold, the controller generates an adjustment signal according to a preset target temperature and sends the adjustment signal to the cooker. The adjustment signal is used to instruct the cooker to adjust to the target temperature.

6. The range hood according to claim 1, characterized in that: The range hood also includes an image acquisition device connected to the controller; the image acquisition device is arranged on a side of the range hood body where the smoke intake port is provided, and is used to collect cooking status information of dishes at the bottom of the range hood during the cooking process, and generate initial multimedia data based on the cooking status information of the dishes.

7. The range hood according to claim 6, characterized in that: The range hood also includes a remote communication device connected to the image acquisition device and the display screen, and the remote communication device is arranged on the side of the range hood body facing the user; the remote communication device is used to obtain the connection type of the remote connection operation triggered by the user, and establish a communication connection with the target terminal according to the connection type. Based on the communication connection, the initial multimedia data collected by the image acquisition device is fed back to the target terminal with which the connection has been established, and the target multimedia data fed back by the target terminal is received, and the target multimedia data is displayed on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

8. The range hood according to claim 7, characterized in that: The remote communication device includes a first communication unit corresponding to the remote teaching connection and a second communication unit corresponding to the remote connection with the friend; The first communication unit is used to obtain a target dish teacher corresponding to the dish teacher selection operation triggered by the user on the dish teacher list, establish a first real-time communication connection with a first target terminal where the target dish teacher is located, perform a resource transfer operation triggered by the first real-time communication connection, feed back the initial multimedia data to the first target terminal, and display the first target multimedia data fed back by the first target terminal on the display screen; The second communication unit is used to obtain pre-stored friend list information from a connected mobile terminal device and display it on the display screen, and obtain the target friend corresponding to the friend selection operation triggered by the user based on the friend list information, establish a second real-time communication connection with the second target terminal where the target friend is located, feed back the initial multimedia data to the second target terminal, and display the second target multimedia data fed back by the second target terminal on the display screen.

9. A cooking control method based on a range hood, characterized in that: The method comprises: detecting a dish selection operation triggered by a user on a display screen of the range hood, and displaying dish cooking data corresponding to the dish selection operation on the display screen; collecting basic data of the user using a scanning device, and generating three-dimensional data corresponding to the user based on the basic data; generating a virtual projection corresponding to the three-dimensional data according to a projection device, and displaying the virtual projection; The scanning device collects the user's operation data during the cooking process in real time; the operation data includes the cooking operation sequence and the seasoning adding operation, and the virtually projected guidance data includes the cooking sequence of ingredients and the cooking taste; triggering a scanning operation of the delivered condiments according to the condiment delivery operation; receiving the condiment light wave corresponding to the scanning operation, and acquiring the light wave quantity and light wave intensity of the condiment light wave; determining the type of seasoning according to the light wave quantity, and determining the amount of seasoning according to the light wave intensity; Determining a corresponding target seasoning category and a target seasoning quantity according to the cooking taste; Comparing the cooking operation sequence with the food cooking sequence; Comparing the target condiment category and target condiment quantity with the condiment category and condiment quantity, respectively; When the operation data is inconsistent with the guidance data of the virtual projection, the projection device is controlled to display adjustment prompt information based on the virtual projection, so as to guide the user to adjust the cooking operation according to the adjustment prompt information.

10. The method according to claim 9, characterized in that The method further comprises: When it is detected that the cooking operation has been completed, obtaining the dish smell data and dish taste data of the dish for which the cooking operation has been completed; Acquire standard dish attribute data corresponding to the dish cooking data; Comparing the standard dish attribute data with the dish smell data and dish taste data to generate a comparison result; Generate corresponding prompt information according to the comparison result, and display the prompt information on the display screen.

11. The method according to claim 10, characterized in that The method further comprises: By detecting the odor substances corresponding to the dishes that have completed the cooking operation, a corresponding response spectrum is determined according to the category to which the odor substances belong; The corresponding sensor array is determined according to the response spectrum, and the odor substances are qualitatively analyzed according to the sensor array to generate corresponding dish odor data.

12. The method according to claim 10, characterized in that The method further comprises: By detecting the change trend of the membrane potential generated by the interaction between various flavor substances corresponding to the cooked dishes and the second detection element; The basic taste of the dish is determined according to the change trend, and corresponding dish taste data is obtained.

13. The method according to claim 10, characterized in that The standard dish attribute data includes standard dish odor data for dish odor and standard dish taste data for dish taste; the standard dish attribute data is compared with the dish odor data and the dish taste data to generate a comparison result, including: Comparing the standard dish odor data with the dish odor data to generate a first comparison result; The standard dish taste data and the dish taste data are compared to generate a second comparison result.

14. The method according to claim 13, characterized in that Generating corresponding prompt information according to the comparison result includes: generating corresponding first prompt information according to the first comparison result, the first prompt information including prompt information on whether the smell of the dish meets the standard requirements, and, if it does not meet the standard requirements, improvement measures for improving the smell of the dish; A corresponding second prompt information is generated according to the second comparison result, and the second prompt information includes prompt information on whether the taste of the dish meets the standard requirements, and improvement measures for improving the taste of the dish if it does not meet the standard requirements.

15. The method according to claim 9, characterized in that The method further comprises: Detecting a remote connection operation triggered by the user on the display screen, and obtaining a connection type corresponding to the remote connection operation; Establishing a communication connection with a target terminal according to the connection type; During the cooking process, cooking status information of the dish is collected from the bottom of the range hood, and initial multimedia data is generated according to the cooking status information of the dish; Based on the communication connection, feeding back the initial multimedia data to the target terminal with which the connection has been established, and receiving target multimedia data fed back by the target terminal; The target multimedia data is displayed on the display screen; the target multimedia data carries audio guidance data corresponding to the initial multimedia data.

16. The method according to claim 15, characterized in that The connection type includes a remote teaching connection; the method further includes: When it is detected that the connection type is a remote teaching connection, a preset teacher list is displayed on the display screen; the teacher list includes multiple dish teachers corresponding to cuisines, regions and flavors; Detecting a dish teacher selection operation triggered on the teacher list, and obtaining a target dish teacher corresponding to the dish teacher selection operation; Establishing a first real-time communication connection with a first target terminal where the target dish instructor is located, and performing a resource transfer operation triggered by the first real-time communication connection; Feedback the initial multimedia data to the first target terminal with which the connection has been established based on the first real-time communication connection, and receive first target multimedia data fed back by the first target terminal; The first target multimedia data is displayed on the display screen.

17. The method according to claim 15, characterized in that The connection type also includes a friend remote connection: the method further includes: When detecting that the connection type is a friend remote connection, obtaining pre-stored friend list information from the connected mobile terminal device, and displaying the friend list information on the display screen; Detecting a friend selection operation triggered by the friend list information, and obtaining a target friend corresponding to the friend selection operation; Establishing a second real-time communication connection with a second target terminal where the target friend is located; Feedback the initial multimedia data to a second target terminal with which the connection has been established based on the second real-time communication connection, and receive second target multimedia data fed back by the second target terminal; The second target multimedia data is displayed on the display screen.

18. The method according to claim 9, characterized in that The method further comprises: Detect the real-time temperature and smoke density of the stove during cooking; Comparing the real-time temperature with a preset temperature threshold, and comparing the smoke concentration with a preset smoke concentration threshold; When it is determined that the real-time temperature is greater than the preset temperature threshold, or the smoke concentration is greater than the preset smoke concentration threshold, an adjustment signal is generated according to the preset target temperature and sent to the cooker. The adjustment signal is used to instruct the cooker to adjust to the target temperature.

19. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the method according to any one of claims 9 to 18 are implemented.

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