Multi-Mode Intelligent Stir-Frying Control Method and Control System for Automatic Wok

Abstract

The present invention provides a multi-mode intelligent stir-frying control method and control system for an automated wok. The method includes: obtaining the type of ingredients and the stir-frying mode selected by the user; determining the corresponding stir-frying steps and the time corresponding to each stir-frying step according to the type of ingredients and the stir-frying mode; and controlling the automated wok to enter the intelligent stir-frying mode according to the corresponding stir-frying steps and the time corresponding to each stir-frying step. The present invention is beneficial to solving the problem that the existing stir-frying method of an automated wok can only automatically generate stir-frying execution steps according to a set program and cannot be adjusted according to the user's needs for personalized taste, resulting in poor practicability.

Description

Technical Field

[0001] The present invention relates to the technical field of automatic cooking machines, and particularly to a multi-mode intelligent cooking control method and control system for an automatic cooking pan. Background Art

[0002] The existing cooking methods of automatic cooking pans mainly focus on full automation. Users only need to input the dishes they want to make and prepare the ingredients, and the automatic cooking pan can automatically plan the order of putting the ingredients according to the dishes and execute the steps of automatic cooking. However, since different users have different preferences for the order of putting ingredients when facing the same dish, and different orders of putting ingredients will result in certain differences in the taste of the cooked dishes, the existing full-automatic cooking methods of automatic cooking pans cannot well meet the needs of users, resulting in poor practicability. Moreover, for the same dish, there are also different cooking methods according to the customs in different regions. The existing automatic cooking pans only automatically execute the same type of cooking method for dishes with the same name, which cannot well meet the needs of users and has poor practicability. Therefore, there is an urgent need for a multi-mode intelligent cooking control method and control system for an automatic cooking pan to solve the problem that the existing cooking methods of automatic cooking pans cannot well meet the needs of users and have poor practicability. Summary of the Invention

[0003] In view of the deficiencies of the prior art, the present invention provides a multi-mode intelligent cooking control method and control system for an automatic cooking pan to solve the problem that the existing cooking methods of automatic cooking pans cannot well meet the needs of users and have poor practicability.

[0004] A multi-mode intelligent cooking control method for an automatic cooking pan includes:

[0005] Obtaining the type of ingredients and the cooking mode selected by the user;

[0006] Determining the corresponding cooking steps and the time corresponding to each cooking step according to the type of ingredients and the cooking mode;

[0007] Controlling the automatic cooking pan to enter the intelligent cooking mode according to the corresponding cooking steps and the time corresponding to each cooking step.

[0008] As an embodiment of the present invention, the type of ingredients includes meat and vegetables.

[0009] As an embodiment of the present invention, a multi-mode intelligent cooking control method for an automatic cooking pan further includes:

[0010] When the remaining duration of the current cooking step is less than a preset time threshold, a voice reminder is issued to the user according to the next cooking step corresponding to the current cooking step.

[0011] As an embodiment of the present invention, a multi-mode intelligent stir-frying control method for an automatic wok further includes: during other stir-frying steps except the first stir-frying step, obtaining the first time when the ingredient type of the previous stir-frying step is within the corresponding cooked temperature threshold range, obtaining the second temperature average value of the current stir-frying step, and the first maturity index of the ingredient type at the end of the previous stir-frying step;

[0012] According to the first time, the first maturity index, the first temperature average value of the previous stir-frying step, and the second temperature average value of the current stir-frying step, predicting the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage;

[0013] According to the second temperature average value and the second time, determining the second maturity index of the ingredient type of the current stir-frying step after the end of the second time, and judging whether the second maturity index is higher than the preset maturity index corresponding to the current stage;

[0014] If so, enter the next stir-frying step; if not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the conversion time of the second temperature average value to the third temperature average value of the next stir-frying step according to the third time;

[0015] If the current stir-frying step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and then end.

[0016] As an embodiment of the present invention, a multi-mode intelligent stir-frying control method for an automatic wok further includes: if the temperature of the current stir-frying step has been heated to within the corresponding cooked temperature threshold range, obtaining the difference between the temperature of the current stir-frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value;

[0017] According to the ratio of the temperature allowable fluctuation value to the minimum value of the corresponding cooked temperature threshold range, determining the first excess power consumption ratio;

[0018] Obtaining the current power of the automatic wok in the current stir-frying step and the minimum power at the minimum value of the corresponding cooked temperature threshold range;

[0019] According to the difference between the current power and the minimum power, obtaining the power allowable fluctuation value;

[0020] According to the ratio of the power allowable fluctuation value to the minimum power, determining the second excess power consumption ratio;

[0021] According to the first excess power consumption ratio and the second excess power consumption ratio, determining the heating power consumption information of the automatic wok;

[0022] Automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the average temperature of the automatic wok at the current cooking step and the minimum value of the corresponding cooked temperature threshold range at the current cooking step is less than the preset temperature threshold.

[0023] As an embodiment of the present invention, a multi-mode intelligent cooking control system for an automatic wok includes:

[0024] A requirement acquisition module for acquiring the type of ingredients and the cooking mode selected by the user;

[0025] A requirement processing module for determining the corresponding cooking steps and the time corresponding to each cooking step according to the type of ingredients and the cooking mode;

[0026] An intelligent cooking module for controlling the automatic wok to enter the intelligent cooking mode according to the corresponding cooking steps and the time corresponding to each cooking step.

[0027] As an embodiment of the present invention, the types of ingredients include meat and vegetables.

[0028] As an embodiment of the present invention, the intelligent cooking module includes:

[0029] A dish induction module for sensing the specific position of the dish at the bottom of the automatic wok;

[0030] A bottom rotation module for controlling the rotation operation of the rotation sub-module provided at the bottom of the automatic wok;

[0031] A regional shaking module for controlling the regional lifting device provided at the bottom of the automatic wok to perform a simulated stir-frying operation.

[0032] As an embodiment of the present invention, the intelligent cooking module further includes: a cooking time optimization module;

[0033] When the first cooking step ends, the cooking time optimization module performs the following operations:

[0034] Obtain the first time when the type of ingredients in the previous cooking step is within the corresponding cooked temperature threshold range, obtain the second average temperature of the current cooking step, and the first maturity index of the type of ingredients at the end of the previous cooking step;

[0035] According to the first time, the first maturity index, the first average temperature of the previous cooking step, and the second average temperature of the current cooking step, predict the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage;

[0036] Determine the second maturity index of the food ingredients in the current stir-frying step after the second time based on the second temperature average value and the second time, and determine whether the second maturity index is higher than the preset maturity index corresponding to the current stage;

[0037] If so, enter the next stir-frying step; if not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the conversion time of the second temperature average value to the third temperature average value of the next stir-frying step according to the third time;

[0038] If the current stir-frying step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and then end.

[0039] As an embodiment of the present invention, the intelligent stir-frying module further includes: a stir-frying temperature optimization module;

[0040] The stir-frying temperature optimization module performs the following operations:

[0041] If the temperature of the current stir-frying step has been heated to within the corresponding cooked temperature threshold range, obtain the difference between the temperature of the current stir-frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value;

[0042] Determine the first excess power consumption ratio according to the ratio of the temperature allowable fluctuation value to the minimum value of the corresponding cooked temperature threshold range;

[0043] Obtain the current power of the automatic wok in the current stir-frying step and the minimum power at the minimum value of the corresponding cooked temperature threshold range;

[0044] Obtain the power allowable fluctuation value according to the difference between the current power and the minimum power;

[0045] Determine the second excess power consumption ratio according to the ratio of the power allowable fluctuation value to the minimum power;

[0046] Determine the heating power consumption information of the automatic wok according to the first excess power consumption ratio and the second excess power consumption ratio;

[0047] Automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the temperature average value of the automatic wok in the current stir-frying step and the minimum value of the corresponding cooked temperature threshold range of the current stir-frying step is less than the preset temperature threshold.

[0048] The beneficial effects of the present invention are:

[0049] The present invention provides a multi-mode intelligent stir-frying control method and control system for an automatic wok, which is used to solve the problem that the existing stir-frying method of the automatic wok cannot well meet the needs of users and has poor practicability.

[0050] Other features and advantages of the present invention will be described in the following specification, and in part will be obvious from the specification, or can be understood by implementing the present invention. The objectives and other advantages of the present invention can be achieved and obtained by the structures specifically pointed out in the written specification and the accompanying drawings.

[0051] The technical solution of the present invention will be further described in detail below through the accompanying drawings and embodiments. Description of the Drawings

[0052] The accompanying drawings are used to provide a further understanding of the present invention, and constitute a part of the specification. Together with the embodiments of the present invention, they are used to explain the present invention and do not constitute a limitation to the present invention. In the drawings:

[0053] Figure 1 is a method flow chart of a multi-mode intelligent stir-frying control method and control system for an automatic wok in an embodiment of the present invention;

[0054] Figure 2 is a schematic diagram of system modules of a multi-mode intelligent stir-frying control method and control system for an automatic wok in an embodiment of the present invention;

[0055] Figure 3 is a schematic diagram of modules of an intelligent stir-frying module in a multi-mode intelligent stir-frying control method and control system for an automatic wok in an embodiment of the present invention. Detailed Embodiments

[0056] The following describes the preferred embodiments of the present invention with reference to the accompanying drawings. It should be understood that the preferred embodiments described herein are only used to illustrate and explain the present invention and are not used to limit the present invention.

[0057] Please refer to Figure 1 , an embodiment of the present invention provides a multi-mode intelligent stir-frying control method for an automatic wok, including:

[0058] S101. Obtain the type of ingredients and stir-frying mode selected by the user;

[0059] S102. Determine the corresponding stir-frying steps and the time corresponding to each stir-frying step according to the type of ingredients and the stir-frying mode;

[0060] S103. Control the automatic wok to enter the intelligent stir-frying mode according to the corresponding stir-frying steps and the time corresponding to each stir-frying step;

[0061] The working principle of the above technical solution is as follows: The type of ingredients and the stir-frying mode selected by the user are obtained according to the request acquisition method such as voice input mode or function keying mode. The type of ingredients is a single ingredient, such as pork, Chinese cabbage, etc. Among them, the order of the type of ingredients can be input at one time during a stir-frying process, or added midway after a one-time input. The stir-frying mode includes the types of dishes the user wants to make. For example, stir-fried Chinese cabbage with pork, stir-fried pork with green peppers, etc. The stir-frying mode also includes stir-frying methods, such as raw stir-frying, cooked stir-frying, slippery stir-frying, clear stir-frying, dry stir-frying, grasping stir-frying, soft stir-frying, stir-frying, etc. Then, the corresponding stir-frying steps and the time corresponding to each stir-frying step are determined according to the type of ingredients and the stir-frying mode. First, the stir-frying method used for this stir-frying is determined according to the stir-frying mode. Second, the stir-frying steps and the corresponding stir-frying time are determined according to the type of dish and the corresponding type of ingredients. Among them, the stir-frying steps are determined according to the order of ingredient placement input by the user, and the corresponding stir-frying time can be screened, extracted, and confirmed from the database of the complete set of dish production stored in the storage chip according to the dish type and the order of ingredient placement. Finally, the automated wok is controlled to enter the intelligent stir-frying mode according to the corresponding stir-frying steps and the time corresponding to each stir-frying step. Furthermore, if the user is equipped with a fully automatic feeding device, the user only needs to put the ingredients into the fully automatic feeding device for automatic vegetable feeding, or the user can also perform manual feeding according to the prompts. Furthermore, the type of dish and the corresponding ingredient order input by the user at one time will be saved for subsequent convenient direct calling by the user without having to input again, forming a personalized function;

[0062] The beneficial effects of the above technical solution are as follows: The above technical solution is beneficial to solving the problem that the stir-frying methods of existing automated woks cannot well meet the needs of users and have poor practicability.

[0063] In one embodiment, the type of ingredients includes meat and vegetables;

[0064] The working principle and beneficial effects of the above technical solution are as follows: Due to the too large difference in cooking time, it is preferably to divide the type of ingredients into meat and vegetables. Each time the ingredients are put in, the system will automatically select the appropriate stir-frying time according to the input type of ingredients to prevent the dishes from burning or having raw meat. Refining the type of ingredients is beneficial to improving the quality of the dishes after stir-frying. Of course, it can also be refined into more types according to actual needs.

[0065] In one embodiment, a multi-mode intelligent stir-frying control method for an automated wok further includes:

[0066] When the remaining duration of the current stir-frying step is less than the preset time threshold, a voice reminder is issued to the user according to the next stir-frying step corresponding to the current stir-frying step;

[0067] The working principle and beneficial effects of the above technical solution are as follows: A reminder function is set to remind the user to feed when the user does not use the fully automatic feeding device and selects manual feeding. For example, when making stir-fried pork with green peppers, first, the user selects the ingredient type according to the order of putting in green peppers and pork. For example, if putting in pork first, then select the ingredient type as meat first, and then select the stir-fry mode. When the intelligent stir-fry is almost finished, a countdown reminder will appear. Then the user selects the ingredient type as vegetables again and selects the stir-fry mode to continue stir-frying. During the process, operations such as putting in seasonings will also be prompted. Of course, the user can also input the ingredient type and stir-fry mode at one time. The reminder function enables the user not to concentrate on staring at the frying pan to prevent the dishes from burning during the stir-frying process, which better meets the user's needs.

[0068] In one embodiment, a multi-mode intelligent stir-fry control method for an automated frying pan further includes: during other stir-fry steps except the first stir-fry step, obtaining the first time when the ingredient type of the previous stir-fry step is within the corresponding cooked temperature threshold range, obtaining the second temperature average value of the current stir-fry step, and the first maturity index of the ingredient type at the end of the previous stir-fry step;

[0069] According to the first time, the first maturity index, the first temperature average value of the previous stir-fry step, and the second temperature average value of the current stir-fry step, predicting the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage;

[0070] According to the second temperature average value and the second time, determining the second maturity index of the ingredient type of the current stir-fry step after the end of the second time, and judging whether the second maturity index is higher than the preset maturity index corresponding to the current stage;

[0071] If so, enter the next stir-fry step. If not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the conversion time of the second temperature average value to the third temperature average value of the next stir-fry step according to the third time;

[0072] If the current stir-fry step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and end;

[0073] The working principle of the above technical solution is as follows: When cooking, if the time corresponding to each cooking step is all set according to the data in the preset database, it will be too rigid and easily lead to large defects in the dishes made during cooking in case of any accident. Through this solution, according to factors such as cooking temperature and time, the time of each cooking step is optimized, so as to greatly improve the fault tolerance rate of dish making and make the edibility of the dishes better. In this solution, the time corresponding to the first cooking step still uses the data in the preset database for corresponding setting, but multiple maturity index thresholds are set according to the ingredient order and cooking mode, that is, the preset maturity index corresponding to each stage, to prevent the ingredients with earlier order from being cooked too early, resulting in the change of the taste of the ingredients with earlier order when the subsequent ingredients are continuously cooked. When the ingredients corresponding to the first cooking step reach the first maturity index, subsequent operations are carried out. Among them, the determination of the first maturity index is determined by the type of ingredients put into the pot, the oil temperature when putting into the pot, the cooking time, and the average oil temperature during the cooking process. The specific determination method is predicted by a maturity index prediction model pre-trained in the memory. The maturity index prediction model is trained by using a number of ingredient types, cooking time, cooking oil temperature, average oil temperature during the cooking process, and the corresponding ingredient maturity index as training data; after determining the first maturity index, enter the next cooking step. In this cooking step, obtain the first time when the ingredient type of the previous cooking step is within the corresponding cooked temperature threshold range, obtain the second average temperature of the current cooking step, and the first maturity index of the ingredient type at the end of the previous cooking step. The second average temperature is preferably calculated starting from when the oil temperature in the current cooking step just reaches the corresponding cooked temperature threshold range of the ingredients in the current cooking step. Then, according to the first time, the first maturity index, the first average temperature of the previous cooking step, and the second average temperature of the current cooking step, predict the second time required for the subsequent first maturity index to be higher than the preset maturity index corresponding to the current stage. The prediction method is predicted by a maturity index reaching time prediction model pre-trained in the memory. The maturity index reaching time prediction model is preferably trained by selecting a number of first times, first maturity indexes, first average temperatures of the previous cooking step, second average temperatures of the current cooking step, subsequent first maturity indexes, and second times as training data;After the second time is obtained, the second maturity index of the food type of the current cooking step after the second time is over is determined according to the second temperature mean and the second time, and it is judged whether the second maturity index is higher than the preset maturity index corresponding to the current stage. If it is higher, the next cooking step is entered; if it is not higher, the third time required for the subsequent second maturity index to be higher than the preset maturity index corresponding to the current stage is predicted according to the current oil temperature and the second maturity index, and the conversion time of the second temperature mean to the third temperature mean of the next cooking step is adjusted according to the third time, that is, the temperature is gradually lowered or raised to maintain the temperature requirement of the current cooking step. Finally, if the current cooking step is the last step, the second time is extended until the second maturity index is higher than the current The preset maturity index corresponding to the stage ends; further, if the current cooking step is not the last step, after entering the next cooking step, the fourth time when the ingredient type of the previous cooking step is within the corresponding cooking temperature threshold range, the third temperature average of the current cooking step, the second maturity index of the ingredient type at the end of the previous cooking step, and the new first maturity index of the ingredient type at the end of the previous cooking step are obtained, wherein the fourth time is the sum of the second time and the third time, and the new first maturity index is the first maturity index after the end of the previous cooking step minus the first maturity index after the end of the previous cooking step, that is, the increasing maturity index, and if there is a third time, the first maturity index after the end of the previous cooking step needs to be increased. The maturity index increased by the extra time period is added again; then, based on the fourth time, the new first maturity index, the second maturity index, the second temperature average of the previous cooking step and the third temperature average of the current cooking step, the fifth preparation time required for the new first maturity index to be higher than the preset maturity index corresponding to the current stage and the second preparation time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage are predicted, and the longer time between the first preparation time and the second preparation time is selected as the fifth time. At the same time, based on the third temperature average and the fifth time, the third maturity index of the food type of the current cooking step after the fifth time is determined, and it is judged whether the third maturity index is higher than the preset maturity index corresponding to the current stage If yes, proceed to the next cooking step; if no, predict the sixth time required for the third maturity index to be higher than the preset maturity index corresponding to the current stage, adjust the conversion time of the third temperature mean value to the fourth temperature mean value of the next cooking step according to the sixth time, if there are remaining steps after this step, then follow the above determination method and so on until the current cooking step is the last step, extend the xth time until the xth maturity index is higher than the preset maturity index corresponding to the current stage, x is a natural number, wherein if there is a delay in each cooking step, the maturity index of each ingredient will continue to change with the extended time until the next step, and the changed maturity index is used as the maturity index of the previous step of the ingredient;

[0074] The beneficial effects of the above technical solution are as follows: Through the above solution, the method of controlling by preset time parameters is abandoned, and starting from the actual quality of the dishes, to prevent problems such as large defects in the dishes made this time due to accidents during the stir-frying process. For example, when the user increases the temperature of the automatic wok actively to speed up the stir-frying speed, etc. Therefore, it is selected to optimize the time of each stir-frying step according to factors such as stir-frying temperature and time, and plan in advance the degree of ripeness of each dish in each step, preventing the taste of the formed dish from being too raw or too old, which is beneficial to improving the fault tolerance rate during the stir-frying process, and then improving the practicability of the automatic wok.

[0075] In one embodiment, a multi-mode intelligent stir-frying control method for an automatic wok further includes:

[0076] Obtain the historical total score information of each dish by the user and the historical scores of the salty, sweet, and spicy degrees, and determine the user's taste preference according to the historical total score information of each dish and the historical scores of the salty, sweet, and spicy degrees. Thus, after the user configures the full-automatic feeding device, the addition of seasonings is controlled accordingly.

[0077] The working principle of the above technical solution is: Predict the user's taste preference value according to the historical total score information of each dish and the historical scores of the salty, sweet, and spicy degrees, and determine the user's taste preference for a certain type of dish according to the user's taste preference value. Among them, the calculation method of the user's taste preference value is preferably: Among them, ρ n,m is the user's taste preference value for m tastes of n dishes. The m tastes include three tastes of salty, sweet, and spicy, and can also be more finely distinguished according to the actual situation. x p,n,m is the p-th score of the m-th taste of the n-th dish, t is the historical number of times, y p,n,m is the sum of the p-th scores of the other two tastes except the m-th taste in the n-th dish, and B p,m is the p-th total score of the n-th dish; According to the ratio of the preference values of the three tastes in the n-th dish, screen in the preset database the quantity and steps of seasoning addition with the closest ratio and the same type of dish, and then add seasonings according to the quantity and steps of seasoning addition in cooperation with the full-automatic feeding device.

[0078] The beneficial effects of the above technical solution: Make the dishes made by the full-automatic wok more and more in line with the user's taste and improve the user experience.

[0079] In one embodiment, a multi-mode intelligent stir-frying control method for an automatic wok further includes: If the temperature of the current stir-frying step has been heated to within the corresponding cooked temperature threshold range, obtain the difference between the temperature of the current stir-frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value.

[0080] Determine a first excess power consumption ratio according to the ratio of the allowable temperature fluctuation value to the minimum value of the corresponding cooked temperature threshold range.

[0081] Obtain the current power of the automatic wok in the current cooking step and the minimum power when the minimum value of the corresponding cooked temperature threshold range is reached.

[0082] Obtain the allowable power fluctuation value according to the difference between the current power and the minimum power.

[0083] Determine a second excess power consumption ratio according to the ratio of the allowable power fluctuation value to the minimum power.

[0084] Determine the heating power consumption information of the automatic wok according to the first excess power consumption ratio and the second excess power consumption ratio.

[0085] Automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the average temperature of the automatic wok in the current cooking step and the minimum value of the corresponding cooked temperature threshold range in the current cooking step is less than the preset temperature threshold.

[0086] The working principle of the above technical solution is as follows: when the temperature in the automatic wok has reached the required range, if the current power is continuously used for heating, it is easy to cause the oil temperature to gradually exceed the corresponding cooked temperature threshold range in the current cooking step, and continuously achieving overheating with high power will increase the power consumption of the automatic wok. Through this solution, when there is excess power consumption, the corresponding control parameters are automatically controlled to adjust the heating state, thereby automatically reducing the power consumption of the automatic wok, saving living costs for users, and also improving the service life of the automatic wok and enhancing the user experience. In addition, stabilizing the temperature can also make the optimized time in the cooking time optimization function more accurate. In the above technical solution, determining the heating power consumption information of the automatic wok according to the first excess power consumption ratio and the second excess power consumption ratio specifically means first determining the fixed first excess power consumption ratio range of the automatic wok corresponding to the first excess power consumption ratio and the corresponding fixed second excess power consumption ratio range of the automatic wok, and then determining the heating power consumption level corresponding to the first excess power consumption ratio and the second excess power consumption ratio through the corresponding relationship between the preset first excess power consumption ratio range and the second excess power consumption ratio range and the heating power consumption level of the automatic wok. This heating power consumption level is the heating power consumption information of the automatic wok. Finally, automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the average temperature of the automatic wok in the current cooking step and the minimum value of the corresponding cooked temperature threshold range in the current cooking step is less than the preset temperature threshold.

[0087] The beneficial effects of the above technical solution are as follows: Through the above solution, when there is excessive power consumption, the corresponding control parameters are automatically controlled to adjust the heating state, thereby automatically reducing the power consumption of the automatic wok, saving living costs for users, and further improving the lifespan of the automatic wok, enhancing the user experience. Moreover, the stable temperature can prevent the large gap between the average temperature and the actual temperature, making the optimized time in the stir-frying time optimization function more accurate.

[0088] Please refer to Figure 2 , a multi-mode intelligent stir-frying control system for an automatic wok, comprising: a requirement acquisition module 1 for acquiring the type of ingredients and the stir-frying mode selected by the user;

[0089] a requirement processing module 2 for determining the corresponding stir-frying steps and the time corresponding to each stir-frying step according to the type of ingredients and the stir-frying mode;

[0090] an intelligent stir-frying module 3 for controlling the automatic wok to enter the intelligent stir-frying mode according to the corresponding stir-frying steps and the time corresponding to each stir-frying step.

[0091] In one embodiment, the types of ingredients include meat and vegetables.

[0092] Please refer to Figure 3 , in one embodiment, the intelligent stir-frying module 3 includes:

[0093] a dish induction module 31 for sensing the specific position of the dish at the bottom of the automatic wok;

[0094] a bottom rotation module 32 for controlling the rotation operation of the rotation sub-module arranged at the bottom of the automatic wok;

[0095] a regional jitter module 33 for controlling the regional lifting device arranged at the bottom of the automatic wok to perform simulated stir-frying operations;

[0096] The working principle and beneficial effects of the above technical solution are as follows: Through the dish induction module 31, the stacking position of the dish can be quickly sensed, so as to cooperate with the regional jitter module 33 to perform stir-frying operations on this area to prevent the dish from being burnt due to excessive stacking. At the same time, the bottom rotation module 32 can ensure that the seasonings can fully contact the ingredients, guarantee the taste of the dish, and at the same time ensure that the ingredients are fully in contact with the automatic wok to ensure that the dish is cooked. Secondly, the combination of the bottom rotation module 32 and the regional jitter module 33 can make seasonings such as salt not only adhere to the surface of the ingredients, but also shake the ingredients from a rolled shape to a flat shape, such as Chinese cabbage, through the shaking method, so that various seasonings can fully adhere to the ingredients, and at the same time ensure that the ingredients are fully in contact with the automatic wok to ensure that the dish is cooked.

[0097] Please refer to Figure 3, in one embodiment, the stir-frying module further includes: a stir-frying time optimization module 34;

[0098] After the first stir-frying step ends, the stir-frying time optimization module 34 performs the following operations:

[0099] Obtain the first time when the ingredient type in the previous stir-frying step is within the corresponding cooked temperature threshold range, obtain the second temperature average value of the current stir-frying step, and the first maturity index of the ingredient type at the end of the previous stir-frying step;

[0100] According to the first time, the first maturity index, the first temperature average value of the previous stir-frying step, and the second temperature average value of the current stir-frying step, predict the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage;

[0101] According to the second temperature average value and the second time, determine the second maturity index of the ingredient type in the current stir-frying step after the second time ends, and determine whether the second maturity index is higher than the preset maturity index corresponding to the current stage;

[0102] If so, enter the next stir-frying step. If not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the second temperature average value according to the third time to convert the conversion time to the third temperature average value of the next stir-frying step;

[0103] If the current stir-frying step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and end.

[0104] Please refer to Figure 3 , in one embodiment, the intelligent stir-frying module 3 further includes: a stir-frying temperature optimization module 35;

[0105] The stir-frying temperature optimization module 35 performs the following operations:

[0106] If the temperature of the current stir-frying step has been heated to within the corresponding cooked temperature threshold range, obtain the difference between the temperature of the current stir-frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value;

[0107] According to the ratio of the temperature allowable fluctuation value to the minimum value of the corresponding cooked temperature threshold range, determine the first excess power consumption ratio;

[0108] Obtain the current power of the automatic frying pan in the current stir-frying step and the minimum power at the minimum value of the corresponding cooked temperature threshold range;

[0109] According to the difference between the current power and the minimum power, obtain the power allowable fluctuation value;

[0110] According to the ratio of the power allowable fluctuation value to the minimum power, determine the second excess power consumption ratio;

[0111] Determine the heating power consumption information of the automatic wok according to the first redundant power consumption ratio and the second redundant power consumption ratio;

[0112] Automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the average temperature of the automatic wok at the current cooking step and the minimum value of the corresponding cooked temperature threshold range of the current cooking step is less than the preset temperature threshold.

[0113] For the working principles and beneficial effects of different internal functional modules in the multi-mode intelligent cooking control system for an automatic wok, reference may be made to the working principles and beneficial effects correspondingly mentioned in the above multi-mode intelligent cooking control method for an automatic wok, and no repeated elaboration will be made here.

[0114] Obviously, those skilled in the art can make various changes and modifications to the present invention without departing from the spirit and scope of the present invention. Thus, if these modifications and variations of the present invention fall within the scope of the claims of the present invention and its equivalent technologies, the present invention is also intended to include these changes and modifications.

Claims

1. A multi - mode intelligent stir - frying control method for an automated wok, characterized in that, it includes: Obtain the type of ingredients and the stir - frying mode selected by the user; Determine the corresponding stir - frying steps and the time corresponding to each stir - frying step according to the type of ingredients and the stir - frying mode; Control the automated wok to enter the intelligent stir - frying mode according to the corresponding stir - frying steps and the time corresponding to each stir - frying step; It also includes: During other stir - frying steps except the first stir - frying step, obtain the first time when the type of ingredients in the previous stir - frying step is within the corresponding cooked temperature threshold range, obtain the second temperature average value of the current stir - frying step, and the first maturity index of the type of ingredients at the end of the previous stir - frying step; Predict the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage according to the first time, the first maturity index, the first temperature average value of the previous stir - frying step, and the second temperature average value of the current stir - frying step; Determine the second maturity index of the type of ingredients in the current stir - frying step after the end of the second time according to the second temperature average value and the second time, and judge whether the second maturity index is higher than the preset maturity index corresponding to the current stage; If so, enter the next stir - frying step. If not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the conversion time from the second temperature average value to the third temperature average value of the next stir - frying step according to the third time; If the current stir - frying step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and end.

2. The multi - mode intelligent stir - frying control method for an automated wok according to claim 1, characterized in that, The types of ingredients include meat and vegetables.

3. The multi - mode intelligent stir - frying control method for an automated wok according to claim 1, characterized in that, It also includes: When the remaining duration of the current stir - frying step is less than the preset time threshold, send a voice reminder to the user according to the next stir - frying step corresponding to the current stir - frying step.

4. The multi - mode intelligent stir - frying control method for an automated wok according to claim 1, characterized in that, It also includes: If the temperature of the current stir - frying step has been heated to within the corresponding cooked temperature threshold range, obtain the difference between the temperature of the current stir - frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value; Determine the first excess power consumption ratio according to the ratio of the temperature allowable fluctuation value to the minimum value of the corresponding cooked temperature threshold range; Obtain the current power of the automated wok in the current stir - frying step and the minimum power at the minimum value of the corresponding cooked temperature threshold range; Obtain the power allowable fluctuation value according to the difference between the current power and the minimum power; Determine the second excess power consumption ratio according to the ratio of the power allowable fluctuation value to the minimum power; Determine the heating power consumption information of the automated wok according to the first excess power consumption ratio and the second excess power consumption ratio; Automatically adjust the corresponding control parameters in the heating module of the automated wok according to the heating power consumption information, and control the difference between the temperature average value of the automated wok in the current stir - frying step and the minimum value of the corresponding cooked temperature threshold range to be less than the preset temperature threshold.

5. A multi - mode intelligent stir - frying control system for an automatic wok, characterized in that, it includes: A requirement acquisition module for acquiring the type of ingredients and the stir - frying mode selected by the user; A requirement processing module for determining the corresponding stir - frying steps and the time corresponding to each stir - frying step according to the type of ingredients and the stir - frying mode; An intelligent stir - frying module for controlling the automatic wok to enter the intelligent stir - frying mode according to the corresponding stir - frying steps and the time corresponding to each stir - frying step; The intelligent stir - frying module further includes: a stir - frying time optimization module; After the first stir - frying step ends, the stir - frying time optimization module performs the following operations: Obtaining the first time when the type of ingredients in the previous stir - frying step is within the corresponding cooked temperature threshold range, obtaining the second temperature average value of the current stir - frying step, and the first maturity index of the type of ingredients at the end of the previous stir - frying step; Predicting the second time required for the first maturity index to be higher than the preset maturity index corresponding to the current stage according to the first time, the first maturity index, the first temperature average value of the previous stir - frying step, and the second temperature average value of the current stir - frying step; Determining the second maturity index of the type of ingredients in the current stir - frying step after the second time ends according to the second temperature average value and the second time, and judging whether the second maturity index is higher than the preset maturity index corresponding to the current stage; If so, enter the next stir - frying step. If not, predict the third time required for the second maturity index to be higher than the preset maturity index corresponding to the current stage, and adjust the conversion time of the second temperature average value to the third temperature average value of the next stir - frying step according to the third time; If the current stir - frying step is the last step, extend the second time until the second maturity index is higher than the preset maturity index corresponding to the current stage and end.

6. The multi - mode intelligent stir - frying control system for an automatic wok according to claim 5, characterized in that, The types of ingredients include meat and vegetables.

7. The multi - mode intelligent stir - frying control system for an automatic wok according to claim 5, characterized in that, The intelligent stir - frying module includes: A dish induction module for sensing the specific position of the dish at the bottom of the automatic wok; A bottom rotation module for controlling the rotation sub - module arranged at the bottom of the automatic wok to perform a rotation operation; A regional jitter module for controlling the regional lifting device arranged at the bottom of the automatic wok to perform a simulated stir - frying operation.

8. The multi - mode intelligent stir - frying control system for an automatic wok according to claim 5, characterized in that, The intelligent stir - frying module further includes: a stir - frying temperature optimization module; The stir - frying temperature optimization module performs the following operations: If the temperature of the current stir - frying step has been heated to within the corresponding cooked temperature threshold range, obtain the difference between the temperature of the current stir - frying step and the minimum value of the corresponding cooked temperature threshold range as the temperature allowable fluctuation value; Determine the first excess power consumption ratio according to the ratio of the temperature allowable fluctuation value to the minimum value of the corresponding cooked temperature threshold range; Obtain the current power of the automatic wok in the current stir - frying step and the minimum power at the minimum value of the corresponding cooked temperature threshold range; Obtain the power allowable fluctuation value according to the difference between the current power and the minimum power; Determine a second redundant power consumption ratio according to the ratio of the allowable power fluctuation value to the minimum power; Determine the heating power consumption information of the automatic wok according to the first redundant power consumption ratio and the second redundant power consumption ratio; Automatically adjust the corresponding control parameters in the heating module of the automatic wok according to the heating power consumption information, so that the difference between the average temperature of the automatic wok at the current cooking step and the minimum value of the corresponding cooked temperature threshold range of the current cooking step is less than the preset temperature threshold.

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