Cooking method and device, storage medium, cooking equipment

Abstract

The present application discloses a cooking method, apparatus, storage medium, and cooking device. The method includes: in response to a cooking pause signal, obtaining current cooking information; determining a pause instruction and a rotation instruction corresponding to the current cooking information; and executing the pause instruction and the rotation instruction. Compared with the prior art in which all cooking functions of each cooking device are paused after receiving a cooking pause signal, the present application can distinguish the functions to be paused and the functions to remain in the working state according to the current cooking situation, generate a pause instruction and a rotation instruction, so as to control the relevant devices to work according to the corresponding instructions, thereby helping to avoid the sticking of ingredients due to the continuous contact between the high-temperature pot body and the ingredients and ensuring the cooking effect.

Description

Technical Field

[0001] This application relates to the field of cooking technology, and in particular, to a cooking method, a device, a storage medium, and a cooking device. Background Art

[0002] Currently, cooking devices are increasingly widely used and have complete functions. Cooking devices can pause the execution of cooking tasks according to instructions. In the prior art, when a pause instruction is received, the cooking pot usually stops working immediately. However, when cooking is paused, since the heating source of the cooking pot may have just stopped heating it, the pot body of the cooking pot may still maintain a relatively high temperature for a certain period of time. At this time, the cooking pot has stopped actions such as stir-frying and stirring the ingredients. The relatively high pot body temperature may cause the ingredients to stick to the pot and burn, resulting in an unsatisfactory cooking effect of the ingredients. Summary of the Invention

[0003] In view of this, this application provides a cooking method, a device, a storage medium, and a cooking device, which helps to avoid the continuous contact between the high-temperature pot body and the ingredients during cooking pause, ensuring the cooking effect.

[0004] According to one aspect of this application, a cooking method is provided. The method includes:

[0005] Responding to a cooking pause signal, obtaining current cooking information;

[0006] Determining a pause instruction and a rotation instruction corresponding to the current cooking information;

[0007] Executing the pause instruction and the rotation instruction.

[0008] Optionally, the determining the rotation instruction corresponding to the current cooking information includes:

[0009] Obtaining a heating device corresponding to the current cooking information and a pot temperature corresponding to the heating device;

[0010] Determining a rotation parameter corresponding to the pot temperature and generating the rotation instruction, where the rotation instruction is used to configure the rotation parameter.

[0011] Optionally, the determining the rotation parameter corresponding to the pot temperature includes:

[0012] Obtaining a correspondence between a preset pot temperature or a preset pot temperature range and a preset rotation parameter;

[0013] According to the correspondence, determining the rotation parameter corresponding to the pot temperature or the pot temperature range to which the pot temperature belongs.

[0014] Optionally, determining the rotation instruction corresponding to the current cooking information includes:

[0015] Obtaining the heating device corresponding to the current cooking information and the cooking step information corresponding to the heating device;

[0016] Determining the rotation parameter corresponding to the cooking step information and generating the rotation instruction, where the rotation instruction is used to configure the rotation parameter.

[0017] Optionally, determining the pause instruction corresponding to the current cooking information includes:

[0018] Obtaining the target cooking device corresponding to the current cooking information;

[0019] Based on the cooking function of the target cooking device, determining the pause instruction corresponding to the current cooking information, where the cooking function includes at least one of the following: heating function, feeding function, heat dissipation function, and fume extraction function, and the pause instruction is at least used to pause the heating function.

[0020] Optionally, obtaining the correspondence between the preset pan temperature or the preset pan temperature range and the preset rotation parameter includes:

[0021] Obtaining the cooking recipe identifier corresponding to the current cooking information;

[0022] According to the cooking recipe identifier, determining the correspondence between the preset pan temperature or the preset pan temperature range and the preset rotation parameter.

[0023] Optionally, after executing the pause instruction and the rotation instruction, the method further includes:

[0024] Monitoring the temperature of the pan corresponding to the heating device;

[0025] According to the correspondence, determining the real-time rotation parameter corresponding to the pan temperature;

[0026] Adjusting the rotation instruction in real time according to the real-time rotation parameter.

[0027] According to another aspect of the present application, there is provided a cooking device, the device includes:

[0028] An acquisition module, configured to acquire current cooking information in response to a cooking pause instruction;

[0029] A determination module, configured to determine a pause instruction and a rotation instruction corresponding to the current cooking information;

[0030] An instruction execution module, configured to execute the pause instruction and the rotation instruction.

[0031] Optionally, the determining module is specifically configured to:

[0032] A temperature acquisition unit, configured to acquire the heating device corresponding to the current cooking information and the temperature of the cooking utensil corresponding to the heating device;

[0033] A first generation unit, configured to determine the rotation parameter corresponding to the temperature of the cooking utensil and generate the rotation instruction, where the rotation instruction is used to configure the rotation parameter.

[0034] Optionally, the instruction generation unit is specifically configured to:

[0035] Obtain the correspondence between the preset cooking utensil temperature or the preset cooking utensil temperature range and the preset rotation parameter;

[0036] According to the correspondence, determine the rotation parameter corresponding to the temperature of the cooking utensil or the cooking utensil temperature range to which the temperature of the cooking utensil belongs.

[0037] Optionally, the determining module includes:

[0038] A heating device acquisition unit, configured to acquire the heating device corresponding to the current cooking information and the cooking step information corresponding to the heating device;

[0039] A second generation unit, configured to determine the rotation parameter corresponding to the cooking step information and generate the rotation instruction, where the rotation instruction is used to configure the rotation parameter.

[0040] Optionally, the determining module includes:

[0041] A cooking device acquisition unit, configured to acquire the target cooking device corresponding to the current cooking information;

[0042] A pause instruction determining unit, configured to determine the pause instruction corresponding to the current cooking information based on the cooking function of the target cooking device, where the cooking function includes at least one of the following: a heating function, a feeding function, a heat dissipation function, and an oil fume extraction function, and the pause instruction is at least used to pause the heating function.

[0043] Optionally, the instruction generation unit is specifically configured to:

[0044] Obtain the cooking recipe identifier corresponding to the current cooking information;

[0045] According to the cooking recipe identifier, determine the correspondence between the preset cooking utensil temperature or the preset cooking utensil temperature range and the preset rotation parameter.

[0046] Optionally, the apparatus further includes:

[0047] A temperature monitoring module, configured to monitor the temperature of the cookware corresponding to the heating device after executing the pause instruction and the rotation instruction;

[0048] A parameter determination module, configured to determine real-time rotation parameters corresponding to the cookware temperature according to the corresponding relationship;

[0049] An instruction adjustment module, configured to adjust the rotation instruction in real time according to the real-time rotation parameters.

[0050] According to another aspect of the present application, a storage medium is provided, on which a computer program is stored, and when the program is executed by a processor, the above cooking method is implemented.

[0051] According to still another aspect of the present application, a cooking device is provided, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor. When the processor executes the program, the above cooking method is implemented.

[0052] By means of the above technical solution, a cooking method, device, storage medium, and cooking device provided by the present application respond to a cooking pause signal, determine a corresponding pause instruction and rotation instruction according to the current cooking information, so as to control relevant cooking devices to execute the corresponding pause instruction and rotation instruction. Compared with the prior art in which all cooking functions of each cooking device are paused after receiving a cooking pause signal, the embodiments of the present application can distinguish the functions to be paused and the functions to be kept in the working state according to the current cooking situation, generate a pause instruction and a rotation instruction, so as to control relevant devices to work according to the corresponding instructions, thereby helping to avoid the situation that the high-temperature cookware and ingredients are in continuous contact, resulting in the ingredients sticking to the pan and ensuring the cooking effect.

[0053] The above description is only an overview of the technical solution of the present application. In order to be able to understand the technical means of the present application more clearly, it can be implemented according to the content of the specification. And in order to make the above and other purposes, features, and advantages of the present application more obvious and understandable, the specific embodiments of the present application are specifically described below. Detailed Embodiments

[0054] It should be noted that, without conflict, the embodiments in the present application and the features in the embodiments can be combined with each other.

[0055] In this embodiment, a cooking method is provided, and the method includes:

[0056] Step 101, in response to a cooking pause signal, obtain current cooking information;

[0057] Step 102, determine a pause instruction and a rotation instruction corresponding to the current cooking information;

[0058] Step 103, execute the pause instruction and the rotation instruction.

[0059] The embodiments of the present application can be applied to a control terminal for controlling a cooking utensil. Among them, the cooking utensil and the control terminal can be of an integrated structure. For example, a cooking utensil with a control system generates and issues cooking instructions, and the cooking utensil executes the cooking instructions to cook the ingredients. The control terminal can also be a structure independent of the cooking utensil. For a control terminal independent of the cooking utensil, the control terminal can include two forms: a remote control terminal and a short-range control terminal. The remote control terminal can be a smart electronic device such as a smartphone or a tablet computer that communicates wirelessly with the cooking utensil, and the short-range control terminal can be a controller that is wired or wirelessly connected to the cooking utensil, such as a controller co-located with the cooking utensil in the kitchen. For the convenience of understanding, the embodiments of the present application take the integrated structure of the cooking utensil and the control terminal as the execution subject to explain the solution provided by the present application, but it is not limited to this form. The cooking utensil can specifically be a drum pot.

[0060] In the embodiments of the present application, during the cooking and processing of dishes, when it is necessary to temporarily stop cooking, for example, in a situation where the cooking process requires the participation of a chef and the chef has something urgent and cannot continue to participate in cooking, the chef can input a cooking pause signal to the control terminal. The control terminal responds to the cooking pause signal and obtains the current cooking information of the cooking device. Among them, the current cooking information can specifically refer to the cooking instructions executed by the current cooking device. For example, the cooking device includes a drum pot, a heating device, a stirring device, etc., and the cooking instructions can include the heating instruction of the heating device, the rotation instruction of the drum pot, the stirring instruction of the stirring device, etc.

[0061] Further, a pause instruction and a rotation instruction are determined according to the current cooking information. The pause instruction can indicate the functions that the cooking device should pause to execute. For example, the pause instruction indicates that the cooking device pauses functions such as the heating function and the stirring function. In this embodiment, if the current cooking information includes heating information, that is, when the cooking pause signal is received, the heating device is in a working state, then the pause instruction should at least include an instruction to pause the heating function. In addition, the rotation instruction can indicate the rotational operation of the drum pot, such as the rotation speed of the drum pot. Thus, after receiving the cooking pause signal, the control terminal can generate a pause instruction and a rotation instruction, and send the corresponding pause instruction and rotation instruction to each cooking device, so that each cooking device executes the corresponding instruction. For example, if the heating function should be paused, then a heating pause instruction can be sent to the heating device to pause heating by executing the heating pause instruction. If the drum pot should be controlled to continue rotating, then a rotation instruction can be sent to the drum pot to make the drum pot continue to rotate by executing the rotation instruction. In an actual application scenario, generally speaking, cooking usually changes the temperature of the ingredients, and the change in the temperature of the ingredients is achieved through heat transfer of the cooking pot based on the temperature difference between the ingredients and the cooking pot. Since the temperature does not change suddenly, there may be a certain temperature difference between the cooking pot and the ingredients when cooking pauses. If the temperature difference is too large, for example, when stir-frying over high heat during cooking, the temperature of the cooking pot may be relatively high under high heat. When cooking pauses, the temperature of the cooking pot will also remain relatively high for a period of time. Taking the cooking of ingredients based on an electronic recipe as an example, after the electronic recipe program runs and pauses, the drum pot stops rotating and the stirring rod in the pot stops stirring. At this time, due to the high temperature of the cooking pot, it may cause the ingredients in the pot to stick to the pot, affecting the quality of the ingredients and also being unfavorable for subsequent cooking and processing. Therefore, by controlling the pause of the heating function and controlling the drum pot to continue rotating, the ingredients in the pot can continue to be turned over in the pot under the action of the rotation of the drum pot, and will not be in contact with the high-temperature pot body for a long time, thus avoiding the sticking of the ingredients caused by the continuous contact between the high-temperature pot body and the ingredients and ensuring the cooking effect.

[0062] By applying the technical solution of this embodiment, in response to the cooking pause signal, the corresponding pause instruction and rotation instruction are determined according to the current cooking information, so as to control the relevant cooking devices to execute the corresponding pause instruction and rotation instruction. Compared with the prior art in which all cooking functions of each cooking device are paused after receiving the cooking pause signal, the embodiment of the present application can distinguish the functions that should be paused and the functions that should remain in the working state according to the current cooking situation, generate a pause instruction and a rotation instruction, and thus control the relevant devices to work according to the corresponding instructions, which helps to avoid the sticking of the ingredients caused by the continuous contact between the high-temperature pot body and the ingredients and ensure the cooking effect.

[0063] In the embodiment of the present application, optionally, "determining the rotation instruction corresponding to the current cooking information" in step 102 may specifically include:

[0064] Step 102-1: Obtain the heating device corresponding to the current cooking information and the temperature of the cooking utensil corresponding to the heating device.

[0065] Step 102-2: Determine the rotation parameter corresponding to the temperature of the cooking utensil and generate the rotation instruction, where the rotation instruction is used to configure the rotation parameter.

[0066] In steps 102-1 to 102-2, the rotation instruction can be specifically determined according to the temperature of the cooking utensil. The temperature of the cooking utensil can be obtained based on the detection signal of the temperature detection device. In a setting manner of the temperature detection device, the temperature detection device includes an infrared sensor arranged at a corresponding position of the cooking utensil and / or a temperature sensor arranged on the cooking utensil. Among them, the temperature detection device can be an infrared temperature sensor, for example, fixed on the bracket of the cooking utensil to detect the surface temperature of the cooking pot body of the cooking utensil. The temperature detection device can also be a temperature sensor, which is arranged in the sandwich layer of the cooking pot body of the cooking utensil in a built-in manner or arranged on the surface of the cooking pot body of the cooking utensil by welding, etc. Of course, the temperature detection device can also include the above two devices. Specifically, the temperature of the cooking utensil can be determined based on at least one temperature detection device corresponding to the cooking utensil. For example, the detected temperature of one temperature detection device is used as the temperature of the cooking utensil, or the average value of the detected temperatures of multiple temperature detection devices is used as the temperature of the cooking utensil.

[0067] In this embodiment, first determine the heating device corresponding to the current cooking information, such as an induction cooker, a gas stove, etc., and then determine the cooking utensil corresponding to the heating device, and obtain the temperature of the cooking utensil, so as to determine the corresponding rotation parameter according to the temperature of the cooking utensil and generate a rotation instruction to configure the rotation parameter of the drum pot. Optionally, step 102-2 may specifically include:

[0068] Step 102-2-1: Obtain the correspondence between the preset cooking utensil temperature or the preset cooking utensil temperature range and the preset rotation parameter.

[0069] Step 102-2-2: Determine the rotation parameter corresponding to the temperature of the cooking utensil or the cooking utensil temperature range to which the temperature of the cooking utensil belongs according to the correspondence.

[0070] In the above embodiments, the correspondence between the cookware temperature and the rotation parameters, or the correspondence between the cookware temperature range and the rotation parameters can be preset in advance. According to the above correspondence, the rotation parameters corresponding to the cookware temperature or the temperature range where the cookware temperature is located can be queried. For example, if the preset cookware temperature of 200 °C corresponds to the rotation parameter of rotation speed A, then when the cookware temperature is detected to be 200 °C, it can be determined that the rotation parameter corresponding to the cookware temperature is rotation speed A, and a rotation instruction can be further generated to control the drum cookware to execute the rotation instruction and continue to rotate at rotation speed A to prevent the ingredients from sticking to the cookware. Among them, the correspondence between the cookware temperature and the rotation parameters can be preset in such a way that the higher the cookware temperature, the greater the corresponding rotation speed.

[0071] In an embodiment of the present application, optionally, step 102-2-1 can specifically be: obtaining the cooking recipe identifier corresponding to the current cooking information; and determining the correspondence between the preset cookware temperature or the preset cookware temperature range and the preset rotation parameters according to the cooking recipe identifier.

[0072] In the above embodiments, the rotation parameters can be determined based on the preset correspondence between the cookware temperature or the cookware temperature range stored in the cooking recipe. Specifically, the cooking action is generated based on the execution of the cooking instruction corresponding to the electronic recipe. The current cooking information may include the cooking recipe identifier. The control terminal can obtain the corresponding electronic recipe based on the cooking recipe identifier and parse the correspondence between the preset cookware temperature or the preset cookware temperature range and the preset rotation parameters in the electronic recipe for further determining the rotation parameters.

[0073] In an embodiment of the present application, optionally, "determining the rotation instruction corresponding to the current cooking information" in step 102 can specifically include:

[0074] Step 102-3, obtaining the heating device corresponding to the current cooking information and the cooking step information corresponding to the heating device;

[0075] Step 102-4, determining the rotation parameters corresponding to the cooking step information and generating the rotation instruction, where the rotation instruction is used to configure the rotation parameters.

[0076] In steps 102-3 to 102-4, obtain the heating device corresponding to the current cooking information, such as an induction cooker, a gas stove, etc., and then determine the cooking step information corresponding to the heating device. The cooking step information corresponding to the heating device can specifically represent the execution parameters corresponding to a certain step in the cooking process of the heating device. For example, when the heating device is performing the first step "add cooking oil" in the cooking process, the heating device does not work. Since the heating device does not work, the temperature of the cooking utensil is relatively low. Then, based on the cooking step information corresponding to the heating device, it can be determined that the rotation parameter corresponding to this cooking step information is that the rotation speed of the drum pot is 0. Another example is that when the heating device is performing the "stir-fry" step in the cooking process, the heating device works at a high power, and the temperature of the cooking utensil may be relatively high. Then, by executing the rotation instruction to configure the rotation parameter, the drum pot can be kept rotating to prevent the food ingredients from sticking to the pot. Or the cooking step information corresponding to the heating device can also simply represent the step. For example, the cooking step information is a cooking step identifier. By presetting the corresponding relationship between the cooking step identifier and the rotation parameter, when the cooking step identifier is obtained, the corresponding rotation parameter can be determined based on this corresponding relationship.

[0077] In an embodiment of the present application, optionally, "determine the pause instruction corresponding to the current cooking information" in step 102 may specifically include:

[0078] Step 102-5, obtain the target cooking device corresponding to the current cooking information;

[0079] Step 102-6, determine the pause instruction corresponding to the current cooking information based on the cooking function of the target cooking device, where the cooking function at least includes one of the following: heating function, feeding function, heat dissipation function, oil fume extraction function, and the pause instruction is at least used to pause the heating function.

[0080] In steps 102-5 to 102-6, the pause instruction can at least be used to pause the heating function, and can also be used to pause the feeding function, the heat dissipation function, the oil fume extraction function, etc. In an actual application scenario, the target cooking device currently in operation can be determined according to the current cooking information, and the pause instruction can be further determined according to the cooking function of the target cooking device. For example, if the target cooking device includes a feeder and an oil fume extractor, the corresponding pause instructions can include the pause instruction for the feeding function and the pause instruction for the oil fume extraction function. Thus, it is ensured that the corresponding target cooking device can pause the cooking function by executing the target cooking instruction, avoiding the decline in cooking quality caused by the inability of the target cooking device to pause working. For example, if the feeder cannot pause working and continues to feed, due to the suspension of the heating function and the stirring function, the seasonings cannot be fully mixed with the food ingredients in the pot.

[0081] In an embodiment of the present application, optionally, after step 103, it may specifically further include:

[0082] Step 104, monitor the temperature of the cookware corresponding to the heating device;

[0083] Step 105, according to the corresponding relationship, determine the real-time rotation parameters corresponding to the cookware temperature;

[0084] Step 106, adjust the rotation instruction in real time according to the real-time rotation parameters.

[0085] In Steps 104 to 106, after executing the pause instruction and the rotation instruction, the temperature of the drum pot corresponding to the heating device, that is, the cookware temperature, can also be monitored, and the real-time rotation parameters of the drum pot can be determined according to the real-time cookware temperature, and the rotation instruction can be adjusted in real time, ensuring that the drum pot can adjust the rotation parameters in real time by executing the rotation instruction, so that the rotation parameters match the real-time cookware temperature. For example, by adjusting the execution of the rotation instruction in real time, the rotation speed of the drum pot is reduced as the cookware temperature drops, so that the stirring and frying force of the ingredients in the drum pot becomes weaker. While preventing the ingredients from sticking to the cookware, the use of the cooking function is minimized or all cooking functions are paused as much as possible to avoid energy waste.

[0086] In an embodiment of the present application, optionally, the cookware temperature includes the bottom temperature corresponding to the cooking cookware, the rotation parameters include the rotation speed and / or rotation period of the cooking cookware, and the rotation speed and / or rotation period of the cooking cookware are positively correlated with the bottom temperature.

[0087] In an embodiment of the present application, optionally, the cookware temperature includes the bottom temperature corresponding to the cooking cookware; determining the rotation parameters of the cooking cookware based on the cookware temperature includes: obtaining the difference between the bottom temperature and the temperature inside the cooking cookware corresponding to the cooking cookware, and determining the rotation parameters based on the difference, where the rotation parameters include the rotation speed and / or rotation period of the cooking cookware, and the rotation speed and / or rotation period of the cooking cookware are positively correlated with the difference.

[0088] In the above embodiments, the temperature of the pot body is determined based on at least one temperature detection device corresponding to the cooking pot. For example, the detected temperature of one temperature detection device is used as the temperature of the pot body. For another example, the average value of the detected temperatures of multiple temperature detection devices is used as the temperature of the pot body. Further, the difference between the temperature of the pot body and a preset first temperature is calculated. Here, the preset first temperature can specifically be an empirical value set by the chef, or the optimal ingredient temperature or standard ingredient temperature indicated in the electronic recipe. The optimal ingredient temperature can specifically be the suitable eating temperature of the ingredient, and the standard ingredient temperature can specifically be the theoretical ingredient temperature at the end of cooking the ingredient. After determining the difference between the temperature of the pot body and the preset first temperature, the working parameters of the cooking pot can be determined. Among them, the working parameters can include one or more of the rotation speed of the drum pot, the rotation period (the rotation period can be the rotation duration, the number of rotations, etc.), and the flipping angle (here, the flipping angle refers to the angle between the open direction of the drum pot and the vertical direction. Since the heating device heats the drum pot to expand the heating area, the drum pot usually maintains a certain flipping angle. The heating device heats the bottom side of the drum pot, which will cause the temperature of the pot body of the drum pot to be relatively high compared to the annular area of the heating device. The temperature of the ingredients can be reduced by changing the contact position between the ingredients and the pot body). Specifically, the greater the difference between the temperature of the pot body and the preset first temperature, the faster the rotation speed of the drum pot, the longer the rotation period, and the larger the flipping angle after cooking, which helps to prevent the ingredients in the pot from sticking and burning, and is conducive to heat dissipation of the pot body.

[0089] In an embodiment of the present application, optionally, the pot temperature includes multiple regional temperatures corresponding to different regions of the cooking pot; the determining the rotation parameters of the cooking pot based on the pot temperature specifically includes: if there is at least one high-temperature region among the different regions where the regional temperature is greater than a preset temperature, then based on the high-temperature region and the cooking attribute information, the rotation parameters are determined, where the rotation parameters include the stop rotation position of the high-temperature region. When the cooking attribute information indicates that the cooking ingredients need to be kept warm, the stop rotation position of the high-temperature region is a preset stop rotation contact position, and when the cooking attribute information indicates that the cooking ingredients need to be cooled, the stop rotation position of the high-temperature region is a non-preset stop rotation contact position.

[0090] In the above embodiments, the temperature detection device is arranged at multiple areas of the cooking pot to detect the temperatures of multiple areas of the cooking pot and obtain the multiple area temperatures corresponding to the multiple different areas. When at least one high-temperature area is included in the multiple different areas of the drum pot, the high-temperature area specifically refers to the pot body area where the area temperature is greater than the preset second temperature. The stop rotation position of the high-temperature area is determined according to the location of the high-temperature area and the cooking attribute information corresponding to the food material. In a specific application scenario, if the food material needs to be kept warm, that is, the food material needs to be continuously heated to maintain the temperature, then the cooking pot can be controlled to stop rotating when the high-temperature area of the cooking pot is at the preset stop rotation contact position. Herein, the preset stop rotation contact position refers to the position where the food material stays when the cooking pot body stops rotating. For example, the preset stop rotation contact position can be the bottom position of the cooking pot body in the world coordinate system. When the pot body stops rotating, the food material in the pot stays at the bottom position due to the action of gravity. In the case where the food material needs to be kept warm, the food material staying in the high-temperature area can achieve heat preservation. If the food material needs to be cooled down, then the cooking pot can be controlled to stop rotating when the high-temperature area of the cooking pot is at a non-preset stop rotation contact position, so that the food material contacts the area with a relatively lower temperature of the pot body, which helps to cool down the food material. It should be noted that the above cooking attribute information can specifically include one or more types of information such as food material type and cooking type. For example, when the taste of rice cake will become worse after getting cold, the stop rotation position of the high-temperature area can be set as the preset stop rotation contact position.

[0091] Correspondingly, when at least one low-temperature area is included in the multiple different areas of the drum pot, the low-temperature area specifically refers to the pot body area where the area temperature is less than the preset third temperature. The stop rotation position of the low-temperature area is determined according to the location of the high-temperature area and the cooking attribute information corresponding to the food material. In a specific application scenario, if the food material needs to be kept warm, that is, the food material needs to be continuously heated to maintain the temperature, then the cooking pot can be controlled to stop rotating when the low-temperature area of the cooking pot is at a non-preset stop rotation contact position. If the food material needs to be cooled down, then the cooking pot can be controlled to stop rotating when the low-temperature area of the cooking pot is at the preset stop rotation contact position, so that the food material contacts the area with a relatively lower temperature of the pot body, which helps to cool down the food material. It should be noted that the above cooking attribute information can specifically include one or more types of information such as food material type and cooking type. For example, when the cooking type is making soup and the soup needs to be cooled down so that it can be eaten immediately after taking out of the pot, then the stop rotation position of the low-temperature area can be set at a non-preset stop rotation contact position.

[0092] In an embodiment of the present application, optionally, the temperature of the cooking utensil includes a plurality of regional temperatures corresponding to different regions of the cooking utensil; determining the rotation parameter of the cooking utensil based on the temperature of the cooking utensil specifically includes: obtaining the pause duration corresponding to the cooking pause signal and the required temperature of the cooking ingredients after the end of the cooking pause; based on the required temperature, the pause duration, and the temperature of the cooking utensil, determining a target region matching the cooking ingredients, and determining the stop rotation position of the target region as a preset stop rotation contact position.

[0093] In the above embodiment, obtain the required temperature and required time of the cooking ingredients, where the required temperature refers to the planned out-of-pot temperature of the cooking ingredients. For example, the required temperature is 50 °C, and the pause duration refers to the planned pause time during the cooking process. For example, the planned pause is 10 minutes. Then, according to the required temperature and the pause duration, select the target region that contacts the cooking ingredients after cooking ends, that is, determine the target region and determine the stop rotation position of the target region as a preset stop rotation contact position. For example, when the required temperature is 50 °C and the pause duration is 10 minutes, a region with a temperature of 60 °C to 70 °C can be selected as the target region, and when the target region rotates to the preset stop rotation contact position, control the cooking utensil to stop rotating. In addition, in this embodiment, since the real-time ambient temperature also has a certain influence on the temperature change of the ingredients, the real-time ambient temperature can also be combined to select the target region matching the cooking ingredients. For example, when the required temperature is 50 °C, the required time is 10 minutes later, and the real-time ambient temperature is 30 °C, a region with a temperature of 60 °C to 65 °C can be selected as the target region, and when the target region rotates to the preset stop rotation contact position, control the cooking utensil to stop rotating. Another example is when the required temperature is 50 °C, the required time is 10 minutes later, and the real-time ambient temperature is 25 °C, a region with a temperature of 65 °C to 70 °C can be selected as the target region.

[0094] Further, as a specific implementation of the above method, an embodiment of the present application provides a cooking device, which includes:

[0095] An acquisition module, configured to acquire current cooking information in response to a cooking pause instruction;

[0096] A determination module, configured to determine a pause instruction and a rotation instruction corresponding to the current cooking information;

[0097] An execution instruction module, configured to execute the pause instruction and the rotation instruction.

[0098] In an embodiment of the present application, optionally, the determination module is specifically configured to:

[0099] A temperature acquisition unit, configured to acquire the heating device corresponding to the current cooking information and the temperature of the cooking utensil corresponding to the heating device;

[0100] A first generation unit, configured to determine rotation parameters corresponding to the temperature of the cooking utensil and generate the rotation instruction, where the rotation instruction is used to configure the rotation parameters.

[0101] In an embodiment of the present application, optionally, the instruction generation unit is specifically configured to:

[0102] Obtain the correspondence between a preset cooking utensil temperature or a preset cooking utensil temperature range and preset rotation parameters;

[0103] Determine the rotation parameters corresponding to the cooking utensil temperature or the cooking utensil temperature range to which the cooking utensil temperature belongs according to the correspondence.

[0104] In an embodiment of the present application, optionally, the determination module includes:

[0105] A heating equipment acquisition unit, configured to acquire the heating equipment corresponding to the current cooking information and the cooking step information corresponding to the heating equipment;

[0106] A second generation unit, configured to determine the rotation parameters corresponding to the cooking step information and generate the rotation instruction, where the rotation instruction is used to configure the rotation parameters.

[0107] In an embodiment of the present application, optionally, the determination module includes:

[0108] A cooking equipment acquisition unit, configured to acquire the target cooking equipment corresponding to the current cooking information;

[0109] A pause instruction determination unit, configured to determine a pause instruction corresponding to the current cooking information based on the cooking function of the target cooking equipment, where the cooking function includes at least one of the following: a heating function, a feeding function, a heat dissipation function, and an oil fume extraction function, and the pause instruction is at least used to pause the heating function.

[0110] In an embodiment of the present application, optionally, the instruction generation unit is specifically configured to:

[0111] Obtain the cooking recipe identifier corresponding to the current cooking information;

[0112] Determine the correspondence between the preset cooking utensil temperature or the preset cooking utensil temperature range and the preset rotation parameters according to the cooking recipe identifier.

[0113] In an embodiment of the present application, optionally, the device further includes:

[0114] A temperature monitoring module, configured to monitor the temperature of the cooking utensil corresponding to the heating equipment after executing the pause instruction and the rotation instruction;

[0115] A parameter determination module, configured to determine real-time rotation parameters corresponding to the temperature of the cookware according to the corresponding relationship;

[0116] An instruction adjustment module, configured to adjust the rotation instruction in real time according to the real-time rotation parameters.

[0117] It should be noted that for other corresponding descriptions of each functional unit involved in a cooking device provided in an embodiment of the present application, reference may be made to the corresponding descriptions in the above method, which will not be elaborated herein.

[0118] Based on the above method, correspondingly, an embodiment of the present application further provides a storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the above cooking method is implemented.

[0119] Based on such an understanding, the technical solution of the present application can be embodied in the form of a software product, and the software product can be stored in a non-volatile storage medium (which can be a CD-ROM, a USB flash drive, a mobile hard disk, etc.), including several instructions for causing a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in various implementation scenarios of the present application.

[0120] Based on the above method and the above virtual device embodiment, in order to achieve the above object, an embodiment of the present application further provides a cooking device, which can specifically be a personal computer, a server, a network device, etc. The cooking device includes a storage medium and a processor; the storage medium is used to store a computer program; the processor is used to execute the computer program to implement the above cooking method.

[0121] Optionally, the cooking device may further include a user interface, a network interface, a camera, a radio frequency (RF) circuit, sensors, an audio circuit, a WI-FI module, etc. The user interface may include a display screen (Display), an input unit such as a keyboard (Keyboard), etc. Optionally, the user interface may further include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (such as a Bluetooth interface, a WI-FI interface), etc.

[0122] Those skilled in the art can understand that the structure of a cooking device provided in this embodiment does not limit the cooking device, and it may include more or fewer components, or combine certain components, or have different component arrangements.

[0123] The storage medium may further include an operating system and a network communication module. The operating system is a program for managing and storing the hardware and software resources of a computer device, and supports the operation of information processing programs and other software and / or programs. The network communication module is used to implement communication between components inside the storage medium, as well as communication between other hardware and software in the entity device.

[0124] Through the description of the above embodiments, those skilled in the art can clearly understand that the present application can be implemented by means of software plus a necessary general hardware platform, or can be implemented by hardware to determine corresponding pause instructions and rotation instructions according to the current cooking information in response to a cooking pause signal, so as to control relevant cooking devices to execute the corresponding pause instructions and rotation instructions. Compared with the method of pausing all cooking functions of each cooking device after receiving a cooking pause signal in the prior art, the embodiments of the present application can distinguish the functions to be paused and the functions to be kept in the working state according to the current cooking situation, generate pause instructions and rotation instructions, so as to control relevant devices to work according to the corresponding instructions, which helps to avoid the continuous contact between the high-temperature pot body and the ingredients, resulting in the ingredients sticking to the pot, and ensure the cooking effect.

[0125] The above serial numbers of the present application are only for description and do not represent the advantages or disadvantages of the implementation scenarios. The above-disclosed are only several specific implementation scenarios of the present application. However, the present application is not limited thereto, and any changes that can be thought of by those skilled in the art should fall within the protection scope of the present application.

Claims

1. A cooking method, characterized in that, The method includes: Upon receiving a cooking pause signal, obtain current cooking information; Determine a pause instruction and a rotation instruction corresponding to the current cooking information; determining the rotation instruction includes: obtaining the heating device corresponding to the current cooking information and the temperature of the cookware corresponding to the heating device; according to the cooking recipe identifier corresponding to the current cooking information, determine the correspondence between the preset cookware temperature or the preset cookware temperature range and the preset rotation parameters; determine the rotation parameter corresponding to the cookware temperature or the cookware temperature range to which the cookware temperature belongs, and generate a rotation instruction, wherein the rotation instruction is used to configure the rotation parameter; Wherein, the cookware temperature includes a plurality of zone temperatures corresponding to different zones of the cooking cookware; determining the rotation parameter further includes: if at least one of the different zones is a high-temperature zone where the zone temperature is greater than a preset temperature, then based on the high-temperature zone and the cooking attribute information, determine the rotation parameter, wherein the rotation parameter includes the stop position of the high-temperature zone, and when the cooking attribute information indicates that the cooking ingredients need to be kept warm, the stop position of the high-temperature zone is a preset stop contact position, and when the cooking attribute information indicates that the cooking ingredients need to be cooled, the stop position of the high-temperature zone is a non-preset stop contact position; Execute the pause instruction and the rotation instruction.

2. The method according to claim 1, characterized in that, The determining the rotation instruction corresponding to the current cooking information includes: Obtain the heating device corresponding to the current cooking information and the cooking step information corresponding to the heating device; Determine the rotation parameter corresponding to the cooking step information, and generate the rotation instruction, wherein the rotation instruction is used to configure the rotation parameter.

3. The method according to claim 1, characterized in that, The determining the pause instruction corresponding to the current cooking information includes: Obtain the target cooking device corresponding to the current cooking information; Based on the cooking function of the target cooking device, determine the pause instruction corresponding to the current cooking information, wherein the cooking function includes at least one of the following: heating function, feeding function, heat dissipation function, fume extraction function, and the pause instruction is at least used to pause the heating function.

4. The method according to claim 1, characterized in that, Before determining the correspondence between the preset cookware temperature or the preset cookware temperature range and the preset rotation parameters according to the cooking recipe identifier corresponding to the current cooking information, it further includes: Obtain the cooking recipe identifier corresponding to the current cooking information.

5. The method according to claim 1, characterized in that, After executing the pause instruction and the rotation instruction, the method further includes: Monitor the temperature of the cookware corresponding to the heating device; According to the correspondence, determine the real-time rotation parameter corresponding to the cookware temperature; Adjust the rotation instruction in real time according to the real-time rotation parameter.

6. A cooking device, characterized in that, The apparatus includes: An obtaining module, configured to obtain current cooking information in response to a cooking pause instruction; A determination module, configured to determine a pause instruction and a rotation instruction corresponding to the current cooking information; determining the rotation instruction includes: obtaining a heating device corresponding to the current cooking information and a temperature of a cooking utensil corresponding to the heating device; determining a correspondence between a preset cooking utensil temperature or a preset cooking utensil temperature range and a preset rotation parameter according to a cooking recipe identifier corresponding to the current cooking information; determining a rotation parameter corresponding to the cooking utensil temperature or the cooking utensil temperature range to which the cooking utensil temperature belongs, and generating a rotation instruction, where the rotation instruction is used to configure the rotation parameter; Wherein, the cooking utensil temperature includes a plurality of zone temperatures corresponding to different zones of the cooking utensil; determining the rotation parameter further includes: if at least one high-temperature zone with a zone temperature greater than a preset temperature is included in the different zones, determining the rotation parameter based on the high-temperature zone and cooking attribute information, where the rotation parameter includes a stop position of the high-temperature zone, and the stop position of the high-temperature zone is a preset stop contact position when the cooking attribute information indicates that the cooking ingredients need to be kept warm, and the stop position of the high-temperature zone is a non-preset stop contact position when the cooking attribute information indicates that the cooking ingredients need to be cooled; An execution instruction module, configured to execute the pause instruction and the rotation instruction.

7. A storage medium, on which a computer program is stored, characterized in that, The computer program, when executed by a processor, implements the method according to any one of claims 1 to 5.

8. A cooking device, comprising a storage medium, a processor and a computer program stored on the storage medium and executable on the processor, characterized in that, The processor, when executing the computer program, implements the method according to any one of claims 1 to 5.