Control method and device, electronic equipment, cooking equipment and storage medium

Abstract

The application provides a control method and device, electronic equipment, cooking equipment and storage medium. The method comprises the following steps: obtaining a cooking degree of a food material; determining a mouthfeel information of the food material after cooking based on the food material and the cooking degree; determining a target cooking parameter of a cooking equipment in a cooking process based on the mouthfeel information; controlling the cooking equipment to cook the food material based on the target cooking parameter; obtaining an actual cooking parameter in the cooking equipment in the process of cooking the food material; comparing the actual cooking parameter with the target cooking parameter to obtain a comparison result; and controlling the cooking equipment to adjust the actual cooking parameter based on the comparison result, so that a difference between the actual cooking parameter and the target cooking parameter is less than an error threshold, the parameter control of the cooking process is more accurate, and the mouthfeel of the food material after cooking is ensured and the success rate of cooking is improved.

Description

Technical Field

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

[0002] Some steam ovens (or heating appliances) on the market generally cook food by setting heating time and heating power. Existing cooking methods usually require users to set fixed parameters before cooking begins, and then cook based on these fixed parameters. However, during the cooking process, the evaporation of food moisture is uncontrolled, and the changes in the food's texture are uncontrollable. Food is easily over-dried or over-humidified during steaming and baking, resulting in poor color, texture, taste, and flavor after cooking, leading to cooking failure. Summary of the Invention

[0003] To address the aforementioned problems, this application provides a control method, apparatus, electronic device, cooking equipment, and storage medium that enables more precise parameter control during the cooking process, thereby improving the success rate of cooking.

[0004] This application provides a control method, including:

[0005] To determine the degree of cooking of the ingredients;

[0006] Based on the ingredients and the degree of cooking, determine the texture information of the ingredients after cooking;

[0007] Based on the taste information, the target cooking parameters of the cooking equipment are determined during the cooking process, and the cooking equipment is controlled to cook the ingredients based on the target cooking parameters;

[0008] During the cooking process of the ingredients, the actual cooking parameters of the cooking equipment are obtained;

[0009] The actual cooking parameters are compared with the target cooking parameters to obtain the comparison results;

[0010] Based on the comparison results, the cooking equipment is controlled to adjust the actual cooking parameters so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold.

[0011] In some embodiments, determining the texture information of the ingredients after cooking, based on the ingredients and the degree of cooking, includes:

[0012] Based on a pre-established first correspondence, the taste information of the ingredients and the cooking degree corresponding to the ingredients after cooking is determined, wherein the first correspondence includes: the correspondence between ingredients, cooking degree and taste information;

[0013] Determining the target cooking parameters of the cooking equipment during the cooking process based on the taste information includes:

[0014] The target cooking parameters of the cooking equipment corresponding to the taste information are determined based on a pre-established second correspondence, wherein the second correspondence includes the correspondence between the taste information and the target cooking parameters.

[0015] In some embodiments, the texture information includes: food texture; the target cooking parameter includes: the total cooking time; the actual cooking parameter includes: the actual cooking time; and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0016] If the actual cooking time is less than the total cooking time, the actual cooking time is adjusted to the total cooking time.

[0017] In some embodiments, the texture information further includes: food moisture content; the target cooking parameters include: cooking power and cooking humidity; the actual cooking parameters include: actual cooking power and actual cooking humidity; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0018] If the actual cooking power is less than the actual cooking power and / or the actual cooking humidity is greater than the actual cooking humidity, increase the actual cooking power;

[0019] If the actual cooking humidity is lower than the cooking humidity, the spray humidifier of the cooking equipment is activated to increase the actual cooking humidity.

[0020] In some embodiments, the cooking device includes: a turntable, the ingredients placed on the turntable, the texture information including: food shape, the target cooking parameter including: the rotation speed of the turntable, the actual cooking parameter including: the actual rotation speed of the turntable, and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0021] If the actual rotational speed of the turntable is less than the actual rotational speed of the turntable, increase the actual rotational speed of the turntable;

[0022] If the actual speed of the turntable is greater than its rotational speed, reduce the actual rotational speed of the turntable.

[0023] In some embodiments, the taste information further includes: food color code; the target cooking parameters include: baking parameters of the baking program; the actual cooking parameters include: actual baking parameters of the baking program; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0024] Compare the actual baking parameters with the actual baking parameters;

[0025] If the actual baking parameters differ from the stated baking parameters, adjust the actual baking parameters.

[0026] In some embodiments, the texture information further includes: food color, and the method further includes:

[0027] After the ingredients are cooked, image information of the ingredients is acquired;

[0028] The actual color of the food is determined based on the image information;

[0029] The cooking result is determined based on the actual color and the color of the ingredients.

[0030] This application provides a control device, including:

[0031] The first acquisition module is used to acquire the cooking degree of the ingredients;

[0032] The first determining module is used to determine the taste information of the ingredients after cooking based on the ingredients and the degree of cooking.

[0033] The cooking module is used to determine the target cooking parameters of the cooking equipment during the cooking process based on the taste information, and to control the cooking equipment to cook the ingredients based on the target cooking parameters;

[0034] The second acquisition module is used to acquire the actual cooking parameters in the cooking equipment during the cooking process of the ingredients;

[0035] The comparison module is used to compare the actual cooking parameters with the target cooking parameters and obtain a comparison result;

[0036] An adjustment module is used to control the cooking equipment to adjust the actual cooking parameters based on the comparison result, so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold.

[0037] This application provides an electronic device, including a memory and a processor. The memory stores a computer program, which, when executed by the processor, performs any of the control methods described above.

[0038] This application provides a cooking device, including the electronic device described above.

[0039] This application provides a storage medium storing a computer program that can be executed by one or more processors and can be used to implement any of the control methods described above.

[0040] This application provides a control method, device, electronic device, cooking equipment, and storage medium. The method involves: acquiring the cooking degree of an ingredient; determining the texture information of the ingredient after cooking based on the ingredient and the cooking degree; determining target cooking parameters for the cooking equipment during the cooking process based on the texture information; controlling the cooking equipment to cook the ingredient based on the target cooking parameters; acquiring actual cooking parameters in the cooking equipment during the cooking process; comparing the actual cooking parameters with the target cooking parameters to obtain a comparison result; and controlling the cooking equipment to adjust the actual cooking parameters based on the comparison result so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold. This allows for more precise parameter control during the cooking process, thereby ensuring the texture of the cooked ingredient and improving the success rate of cooking. Attached Figure Description

[0041] The present application will be described in more detail below based on embodiments and with reference to the accompanying drawings.

[0042] Figure 1 A schematic diagram illustrating the implementation flow of a control method provided in an embodiment of this application;

[0043] Figure 2 A schematic diagram illustrating a correspondence provided in an embodiment of this application;

[0044] Figure 3 This is a schematic diagram of the composition structure of the electronic device provided in the embodiments of this application.

[0045] In the accompanying drawings, the same parts are referred to by the same reference numerals, and the drawings are not drawn to scale. Detailed Implementation

[0046] To make the objectives, technical solutions, and advantages of this application clearer, the application will be further described in detail below with reference to the accompanying drawings. The described embodiments should not be regarded as limitations on this application. All other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0047] In the following description, references are made to “some embodiments,” which describe a subset of all possible embodiments. However, it is understood that “some embodiments” may be the same subset or different subsets of all possible embodiments and may be combined with each other without conflict.

[0048] If the application documents contain similar descriptions such as "first, second, third", the following explanation shall be added: In the following description, the terms "first, second, third" are used only to distinguish similar objects and do not represent a specific order of objects. It is understood that "first, second, third" may be interchanged in a specific order or sequence where permitted, so that the embodiments of this application described herein can be implemented in an order other than that illustrated or described herein.

[0049] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs. The terminology used herein is for the purpose of describing embodiments of this application only and is not intended to limit this application.

[0050] In view of the problems existing in related technologies, this application provides a control method, which is applied to an electronic device, such as a computer, a mobile terminal, or a cooking device. The electronic device can also be a controller for the computer, mobile terminal, or cooking device.

[0051] In this embodiment of the application, when the electronic device is a computer or a mobile terminal, the electronic device can communicate with the cooking device to detect parameters in the cooking device and control the cooking device.

[0052] The cooking equipment may include a microwave oven, a steam oven, etc., where the steam oven may be a steam oven. For example, the steam oven is equipped with a camera, a temperature sensor, a humidity sensor, a colorimeter, a lighting device, and a humidifier. The electronic device can communicate with the camera, temperature sensor, humidity sensor, colorimeter, lighting device, and humidifier. The electronic device can acquire detection data through the camera, temperature sensor, humidity sensor, and colorimeter, and can control the working status of the lighting device and the humidifier. In some embodiments, the steam oven is equipped with a serving tray for placing food. A turntable is located below the serving tray and is communicated with the electronic device. The turntable receives instructions from the electronic device to rotate. The steam oven body is equipped with heating equipment, etc., to steam and bake the food in the serving tray.

[0053] In this embodiment, the camera, temperature sensor, humidity sensor, colorimeter, lighting device, and humidifier are all installed inside the steam oven. The camera is used to capture images of the food inside the steam oven, the temperature sensor is used to detect the temperature inside the steam oven, the humidity sensor is used to detect the humidity inside the steam oven, the colorimeter is used to detect the color of the food, the lighting device is used to illuminate the steam oven, and the humidifier is used to humidify the air inside the steam oven.

[0054] The control method provided in this application can achieve its functions by having the processor of an electronic device call program code, wherein the program code can be stored in a computer storage medium.

[0055] This application provides a control method, using a steam oven as an example for illustration. Figure 1 This is a schematic diagram illustrating the implementation flow of a control method provided in an embodiment of this application, as shown below. Figure 1 As shown, it includes:

[0056] Step S101: Obtain the cooking degree of the ingredients.

[0057] In this embodiment of the application, the cooking degree may include multiple cooking degrees, which may be steaming and baking degrees. For example, the steaming and baking degree may include one or more of the following: food original color, very light baking, light baking, light to medium baking, medium baking, medium to dark baking, dark baking, very dark baking, and deep baking.

[0058] In this embodiment of the application, a cooking degree button can be set on the steam oven. The user can select the steaming or baking degree by pressing the button. The electronic device can communicate with the camera to acquire images of the food and determine the food based on the images.

[0059] In some embodiments, the electronic device can communicate with a mobile app, allowing the user to input ingredients and cooking level via the app, thereby enabling the electronic device to obtain the cooking level of the ingredients.

[0060] In some embodiments, the steam oven is equipped with a voice acquisition module to collect the user's voice information and identify the cooking degree of the ingredients.

[0061] Step S102: Based on the ingredients and the degree of cooking, determine the taste information of the ingredients after cooking.

[0062] In this embodiment of the application, the taste information may include one or more of the following: food taste, food moisture, food shape, food color number, and food color.

[0063] The texture of the food can be described as: light, sweet, even, rich, mellow, or intense.

[0064] The moisture content of the ingredients can be expressed as a percentage, such as 90%, 80%, etc.

[0065] The form of ingredients can include: soft, sunken, plump, fluffy, firm, and solid.

[0066] Food colors can include: primary color, light color, light yellow, medium color, light-medium color, dark color, etc.

[0067] Food color codes can be represented by multiple color codes, such as HK-1, HK-2, etc.

[0068] In this embodiment of the application, a correspondence between ingredients, cooking degree and taste information can be established in advance. Once the ingredients and cooking degree are determined, the taste information of the ingredients after cooking can be determined based on the correspondence.

[0069] In this embodiment, the steaming and baking degree can be established according to the type of ingredients. Each steaming and baking degree corresponds to a color card, and a color card has a corresponding relationship with the steaming and baking program and taste information.

[0070] In this embodiment of the application, the correspondence between the cooking degree of the ingredients and the taste information can be obtained by conducting experiments with a large number of various ingredients.

[0071] For example, Figure 2 A schematic diagram of the correspondence provided for an embodiment of this application, such as... Figure 2 As shown, a single ingredient corresponds to medium baking. Medium baking results in a food with a uniform and rich texture, a moisture content of 50%, a plump and fluffy appearance, a medium color, and a color code of HK-5.

[0072] Step S103: Determine the target cooking parameters of the cooking equipment during the cooking process based on the taste information, and control the cooking equipment to cook the ingredients based on the target cooking parameters.

[0073] In this embodiment of the application, different taste information corresponds to different cooking parameters. After determining the taste information, the target cooking parameters of the cooking device in the cooking process can be determined based on the correspondence.

[0074] In this embodiment, there is a correspondence between the taste of food and the steaming / baking time, a correspondence between the moisture content of food and the power level and the humidity of the steaming / baking environment, a correspondence between the shape of food and the speed of the turntable, a correspondence between the color of food and the steaming / baking program, and the color of food can be used to judge the cooking result of the ingredients.

[0075] Once the taste information is determined, the target cooking parameters can be determined based on the corresponding relationships. Continuing with the example above, see [link to example]. Figure 2 Based on the texture of the food after medium baking, the system instructs the steam oven to adjust the baking time, for example, 50 minutes (assuming medium baking is 50 minutes). Based on the moisture content of the food after medium baking, the system instructs the steam oven to adjust the heating power and humidity of the baking environment, such as 300W heating element power and 50% humidity. Based on the shape of the food after medium baking, the system instructs the steam oven to adjust the speed of the baking turntable, such as 20 meters per hour, to ensure even heating. Based on the color of the food after medium baking, the system instructs the steam oven's camera to capture color changes, upload the data, and compare it with the steam oven's AI to determine if the color meets the requirements. Based on the color code of the food after medium baking, the system instructs the steam oven to process it according to the HK-5 program, with the steam oven's camera monitoring in real time to ensure that the structure created by the baking program meets the color card requirements.

[0076] In this embodiment of the application, cooking parameters corresponding to each taste information can be determined through a large number of experiments.

[0077] In this embodiment of the application, after determining the target cooking parameters, the cooking equipment can be controlled to cook according to the target cooking parameters. The target cooking parameters may include one or more of the following: the cooking time, cooking power and cooking humidity, turntable rotation speed, and baking parameters.

[0078] Following the example above, send the steam oven the settings for 50 minutes of steaming and baking, 300W heating element power, 50% humidity, 20 meters per hour turntable speed, and HK-5 program to execute.

[0079] Step S104: During the cooking process of the ingredients, the actual cooking parameters of the cooking equipment are obtained.

[0080] In this embodiment, because the evaporation of moisture from food is uncontrolled during steaming and baking, and the changes in the texture of the food are also uncontrolled, the food is prone to over-drying during the process. Due to the uncontrolled steaming and baking of moisture, the parameters within the cooking equipment also change. If these parameters are not adjusted in time, cooking may fail. Therefore, in this embodiment, the actual cooking parameters of the cooking equipment are obtained during the cooking process. These actual cooking parameters may include: actual cooking time, actual baking parameters, actual turntable rotation speed, actual cooking power, and actual cooking humidity.

[0081] In this embodiment of the application, a timing device can be used to determine the actual cooking time. The actual baking parameters can be detected by a temperature sensor, a current sensor, etc. The actual rotation speed can be detected by a speed sensor, and the actual cooking humidity can be detected by a humidity sensor.

[0082] Step S105: Compare the actual cooking parameters with the target cooking parameters to obtain a comparison result.

[0083] The actual cooking parameters can be compared with the corresponding target cooking parameters to obtain the comparison results.

[0084] Step S106: Based on the comparison result, control the cooking device to adjust the actual cooking parameters so that the difference between the actual cooking parameters and the target cooking parameters is less than the error threshold.

[0085] In this embodiment, adjusting the actual cooking parameters can be either increasing or decreasing. The error threshold can be set.

[0086] In some embodiments, the texture information includes: food texture; the target cooking parameter includes: the total cooking time; the actual cooking parameter includes: the actual cooking time; and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes: if the actual cooking time is less than the total cooking time, adjusting the actual cooking time to the total cooking time. If the actual cooking time reaches the total cooking time, then cooking ends.

[0087] In some embodiments, the taste information further includes: food moisture content; the target cooking parameters include: cooking power and cooking humidity; the actual cooking parameters include: actual cooking power and actual cooking humidity; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes: increasing the actual cooking power when the actual cooking power is less than the cooking power and / or the actual cooking humidity is greater than the cooking humidity; and controlling the spray humidifier of the cooking device to operate to increase the actual cooking humidity when the actual cooking humidity is less than the cooking humidity.

[0088] In some embodiments, the cooking device includes: a turntable, on which the ingredients are placed, the texture information including: food shape, the target cooking parameter including: the rotation speed of the turntable, the actual cooking parameter including: the actual rotation speed of the turntable, and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes: increasing the actual rotation speed of the turntable when the actual rotation speed of the turntable is less than the actual rotation speed of the turntable; and decreasing the actual rotation speed of the turntable when the actual rotation speed of the turntable is greater than the actual rotation speed of the turntable.

[0089] In some embodiments, the taste information further includes: food color code, the target cooking parameters include: baking parameters of the baking program, the actual cooking parameters include: actual baking parameters of the baking program, and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes: comparing the actual baking parameters with the baking parameters; and adjusting the actual baking parameters when the actual baking parameters are different from the baking parameters.

[0090] In this embodiment of the application, the similarity between the actual cooking parameters and the target cooking parameters can be calculated so that the difference between the actual cooking parameters and the target cooking parameters is less than the error threshold.

[0091] This application provides a control method that involves: acquiring the cooking degree of an ingredient; determining the texture information of the ingredient after cooking based on the ingredient and the cooking degree; determining target cooking parameters for a cooking device during the cooking process based on the texture information; controlling the cooking device to cook the ingredient based on the target cooking parameters; acquiring actual cooking parameters in the cooking device during the cooking process; comparing the actual cooking parameters with the target cooking parameters to obtain a comparison result; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold. This method enables more precise parameter control during the cooking process, thereby ensuring the texture of the cooked ingredient and improving the success rate of cooking.

[0092] In some embodiments, step S102 can be implemented by the following steps:

[0093] Based on a pre-established first correspondence, the taste information of the ingredients and the cooking degree corresponding to the ingredients after cooking is determined, wherein the first correspondence includes: the correspondence between ingredients, cooking degree and taste information;

[0094] Step S103, determining the target cooking parameters of the cooking equipment during the cooking process based on the taste information, includes:

[0095] The target cooking parameters of the cooking equipment corresponding to the taste information are determined based on a pre-established second correspondence, wherein the second correspondence includes the correspondence between the taste information and the target cooking parameters.

[0096] In this embodiment of the application, a first correspondence and a second correspondence can be established through a large amount of experimental data.

[0097] In some embodiments, after step S106, the method further includes:

[0098] Step S107: After the ingredients are cooked, image information of the ingredients is acquired.

[0099] In this embodiment of the application, the electronic device can be connected to a camera to collect image information of the food ingredients.

[0100] In this embodiment of the application, the image information may include: pictures and videos.

[0101] Step S108: Determine the actual color of the food ingredient based on the image information.

[0102] In this embodiment, image information can be input into a pre-established neural network model to determine the actual color of the food.

[0103] Step S109: Determine the cooking result based on the actual color and the color of the ingredients.

[0104] In this embodiment, the cooking result can be determined by comparing whether the actual color and the color of the food are the same.

[0105] In this embodiment of the application, the cooking result may include: cooking success and cooking failure.

[0106] In this embodiment of the application, the electronic device can communicate with the user's mobile terminal and send the cooking results to the user's mobile terminal so that the user can understand the cooking results.

[0107] Based on the foregoing embodiments, this application provides another control method to address the problem that in the prior art, during steaming, baking, or cooking, the desired texture and moisture loss of food are uncontrollable after the steaming and baking time and power are set. As a result, food is easily over-dried during steaming and baking, which can easily lead to cooking failure, poor color, texture, and taste, and a poor cooking experience for users.

[0108] This application provides a control method applicable to a steam-oven appliance. The steam-oven appliance specifically includes a steam-oven integrated oven, a camera, a temperature sensor, a humidity sensor, a colorimeter, a color chart of the steamed / baked food, a terminal application (APP), a camera, a temperature sensor, a humidity sensor, a colorimeter, a lighting device, and a spray device. The camera, temperature sensor, humidity sensor, colorimeter, lighting device, and spray device are placed inside the steam-oven cavity, and the color chart of the steamed / baked food is stored in the mainboard of the steam-oven integrated oven controller.

[0109] In this embodiment of the application, the steaming and baking equipment can adjust parameters in real time based on real-time monitoring, real-time comparison, and real-time adjustment.

[0110] In this embodiment, a set of food color charts is established for the steam oven program. Users can select their preferred texture for baking through the operating program on the control panel of the steam oven. HK-1 to HK-9 represent nine color charts, signifying nine degrees of baking. The texture changes at each stage, ranging from softer to firmer, more fragrant to crispier, etc. During baking, the steam oven uses sensors to monitor the changes in the food in real time and uploads the acquired data to the system data control for real-time comparison. The oven parameters, such as baking time, power, temperature, humidity, and the speed of the food turntable, are then adjusted to ensure the produced food has a texture closer to the user's desired taste.

[0111] In this embodiment of the application, a set of color charts for steamed and baked foods is established based on different ingredients and different degrees of steaming and baking.

[0112] A color chart for steamed and baked foods contains three or more colors;

[0113] Each color represents: steaming / baking level, food texture, food moisture content, and food shape;

[0114] For example, create three color charts for steamed and baked foods:

[0115] The steam-bake program includes: light steam-bake, medium steam-bake, and deep steam-bake;

[0116] Food texture corresponds to: light and sweet, even and rich, mellow and full-bodied;

[0117] Food moisture content should be 80%, 60%, or 40%.

[0118] The corresponding food shapes are: soft and sunken, plump and fluffy, firm and solid.

[0119] When the steam oven is in cooking mode, the steam oven camera detects the surface shape and color of the food in real time. When the surface shape and color of the food are detected, the steam oven power, steam oven time, and the real-time temperature and humidity inside the steam oven cavity are adjusted in real time according to the set steam oven program values ​​to achieve the preset taste.

[0120] In this embodiment of the application, when the user selects a steam-bake program as deep steam-bake, the corresponding food texture is: rich and mellow; the corresponding food moisture content is: 40%; and the corresponding food shape is: firm and compact.

[0121] In this embodiment of the application, the steam oven program system includes nine baking food color charts, HK-1 to HK-9, each corresponding to a baking program. The user only needs to select one program to start baking. When a new ingredient is not available in the baking food color chart system, the user can also select a baking program, bake it, and then enter it into the system for direct use next time.

[0122] In this embodiment, the steam oven color chart includes a corresponding steam oven function for each color chart. When the user selects a baking color chart, the steam oven adjusts its baking function and begins baking. During baking, the oven's camera monitors the process in real time, taking photos and videos, comparing the results with the color chart in the system, and adjusting the oven parameters accordingly to achieve the user's desired taste.

[0123] During baking, the oven continuously monitors and adjusts baking parameters, as well as the ambient humidity and temperature, to achieve the user's desired texture and flavor. Regarding food texture, the oven adjusts baking time to ensure optimal taste. Regarding food moisture, the oven adjusts baking power and time to ensure precise moisture control; when changes in the oven's internal environment exceed preset values, the system activates a humidifier. Regarding food shape, the oven adjusts the turntable speed to ensure even baking and consistent shape changes for each item, using a 3D structured light camera for real-time monitoring. Regarding food color, the oven captures changes in food color using a camera, uploads the data to a database system, and compares it with a food color chart for real-time monitoring. Regarding food color code, the oven processes food according to the user-selected color chart, continuously monitoring and adjusting baking parameters to meet the user's taste preferences.

[0124] The method provided in this application embodiment establishes a set of color cards for steamed and baked foods. Different color numbers represent different degrees of steaming and baking, and different degrees of steaming and baking result in different food textures, effectively bringing the product closer to the user's taste and enhancing the cooking experience.

[0125] The method provided in this application embodiment monitors and uploads data in real time through the sensors of the steam oven, compares it with the color chart data of steamed and baked foods in the stored database, and adjusts the steaming and baking parameters of the steam oven in real time to produce ideal food. Real-time monitoring and comparison via camera, and real-time adjustment of steaming and baking parameters, prevents burning or drying, effectively improves the real-time nature of the baking process, and makes the cooking process more intelligent, precise, and with a purer flavor.

[0126] The method provided in this application allows users to try steaming and baking food without a color chart for the product. Users can then set up the process in the terminal application app by activating the camera to take a picture and add a food color chart. To do this, simply select one of the following programs: light steaming / baking, medium steaming / baking, or deep steaming / baking, and then activate the camera to take a picture. This allows users to add food color charts and DIY steaming and baking, effectively enhancing the enjoyment of baking and allowing them to create foods with their own unique flavors.

[0127] The method provided in this application embodiment allows the steam oven to monitor and prepare food in real time through sensors, making steaming and baking more intelligent and automated, effectively improving the efficiency of steaming and baking, and making commercial, large-scale baking and steaming more efficient and more competitive in the market.

[0128] Based on the foregoing embodiments, this application provides a control device. The modules and units included in the device can be implemented by a processor in a computer device; of course, they can also be implemented by specific logic circuits. In the implementation process, the processor can be a central processing unit (CPU), a microprocessor (MPU), a digital signal processor (DSP), or a field-programmable gate array (FPGA), etc.

[0129] This application provides a control device, which includes:

[0130] The first acquisition module is used to acquire the cooking degree of the ingredients;

[0131] The first determining module is used to determine the taste information of the ingredients after cooking based on the ingredients and the degree of cooking.

[0132] The cooking module is used to determine the target cooking parameters of the cooking equipment during the cooking process based on the taste information, and to control the cooking equipment to cook the ingredients based on the target cooking parameters;

[0133] The second acquisition module is used to acquire the actual cooking parameters in the cooking equipment during the cooking process of the ingredients;

[0134] The comparison module is used to compare the actual cooking parameters with the target cooking parameters and obtain a comparison result;

[0135] An adjustment module is used to control the cooking equipment to adjust the actual cooking parameters based on the comparison result, so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold.

[0136] In some embodiments, determining the texture information of the ingredients after cooking, based on the ingredients and the degree of cooking, includes:

[0137] Based on a pre-established first correspondence, the taste information of the ingredients and the cooking degree corresponding to the ingredients after cooking is determined, wherein the first correspondence includes: the correspondence between ingredients, cooking degree and taste information;

[0138] Determining the target cooking parameters of the cooking equipment during the cooking process based on the taste information includes:

[0139] The target cooking parameters of the cooking equipment corresponding to the taste information are determined based on a pre-established second correspondence, wherein the second correspondence includes the correspondence between the taste information and the target cooking parameters.

[0140] In some embodiments, the texture information includes: food texture; the target cooking parameter includes: the total cooking time; the actual cooking parameter includes: the actual cooking time; and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0141] If the actual cooking time is less than the total cooking time, the actual cooking time is adjusted to the total cooking time.

[0142] In some embodiments, the texture information further includes: food moisture content; the target cooking parameters include: cooking power and cooking humidity; the actual cooking parameters include: actual cooking power and actual cooking humidity; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0143] If the actual cooking power is less than the actual cooking power and / or the actual cooking humidity is greater than the actual cooking humidity, increase the actual cooking power;

[0144] If the actual cooking humidity is lower than the cooking humidity, the spray humidifier of the cooking equipment is activated to increase the actual cooking humidity.

[0145] In some embodiments, the cooking device includes: a turntable, the ingredients placed on the turntable, the texture information including: food shape, the target cooking parameter including: the rotation speed of the turntable, the actual cooking parameter including: the actual rotation speed of the turntable, and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0146] If the actual rotational speed of the turntable is less than the actual rotational speed of the turntable, increase the actual rotational speed of the turntable;

[0147] If the actual speed of the turntable is greater than its rotational speed, reduce the actual rotational speed of the turntable.

[0148] In some embodiments, the taste information further includes: food color code; the target cooking parameters include: baking parameters of the baking program; the actual cooking parameters include: actual baking parameters of the baking program; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0149] Compare the actual baking parameters with the actual baking parameters;

[0150] If the actual baking parameters differ from the stated baking parameters, adjust the actual baking parameters.

[0151] In some embodiments, the texture information further includes: food color, and the control device is further configured to:

[0152] After the ingredients are cooked, image information of the ingredients is acquired;

[0153] The actual color of the food is determined based on the image information;

[0154] The cooking result is determined based on the actual color and the color of the ingredients.

[0155] This application provides a control device that acquires the cooking degree of ingredients; determines the texture information of the ingredients after cooking based on the ingredients and the cooking degree; determines target cooking parameters for a cooking device during the cooking process based on the texture information; controls the cooking device to cook the ingredients based on the target cooking parameters; acquires actual cooking parameters in the cooking device during the cooking process; compares the actual cooking parameters with the target cooking parameters to obtain a comparison result; and controls the cooking device to adjust the actual cooking parameters based on the comparison result so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold. This allows for more precise parameter control during the cooking process, thereby ensuring the texture of the cooked ingredients and improving the success rate of cooking.

[0156] This application provides an electronic device; Figure 3 This is a schematic diagram of the composition structure of the electronic device provided in the embodiments of this application, such as... Figure 3 As shown, the electronic device 700 includes: a processor 701, at least one communication bus 702, a user interface 703, at least one external communication interface 704, and a memory 705. The communication bus 702 is configured to enable communication between these components. The user interface 703 may include a display screen, and the external communication interface 704 may include standard wired and wireless interfaces. The processor 701 is configured to execute a program of a control method stored in the memory to implement the steps of the control method provided in the above embodiment, wherein a control method includes:

[0157] To determine the degree of cooking of the ingredients;

[0158] Based on the ingredients and the degree of cooking, determine the texture information of the ingredients after cooking;

[0159] Based on the taste information, the target cooking parameters of the cooking equipment are determined during the cooking process, and the cooking equipment is controlled to cook the ingredients based on the target cooking parameters;

[0160] During the cooking process of the ingredients, the actual cooking parameters of the cooking equipment are obtained;

[0161] The actual cooking parameters are compared with the target cooking parameters to obtain the comparison results;

[0162] Based on the comparison results, the cooking equipment is controlled to adjust the actual cooking parameters so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold.

[0163] In some embodiments, determining the texture information of the ingredients after cooking, based on the ingredients and the degree of cooking, includes:

[0164] Based on a pre-established first correspondence, the taste information of the ingredients and the cooking degree corresponding to the ingredients after cooking is determined, wherein the first correspondence includes: the correspondence between ingredients, cooking degree and taste information;

[0165] Determining the target cooking parameters of the cooking equipment during the cooking process based on the taste information includes:

[0166] The target cooking parameters of the cooking equipment corresponding to the taste information are determined based on a pre-established second correspondence, wherein the second correspondence includes the correspondence between the taste information and the target cooking parameters.

[0167] In some embodiments, the texture information includes: food texture; the target cooking parameter includes: the total cooking time; the actual cooking parameter includes: the actual cooking time; and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0168] If the actual cooking time is less than the total cooking time, the actual cooking time is adjusted to the total cooking time.

[0169] In some embodiments, the texture information further includes: food moisture content; the target cooking parameters include: cooking power and cooking humidity; the actual cooking parameters include: actual cooking power and actual cooking humidity; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0170] If the actual cooking power is less than the actual cooking power and / or the actual cooking humidity is greater than the actual cooking humidity, increase the actual cooking power;

[0171] If the actual cooking humidity is lower than the cooking humidity, the spray humidifier of the cooking equipment is activated to increase the actual cooking humidity.

[0172] In some embodiments, the cooking device includes: a turntable, the ingredients placed on the turntable, the texture information including: food shape, the target cooking parameter including: the rotation speed of the turntable, the actual cooking parameter including: the actual rotation speed of the turntable, and controlling the cooking device to adjust the actual cooking parameter based on the comparison result includes:

[0173] If the actual rotational speed of the turntable is less than the actual rotational speed of the turntable, increase the actual rotational speed of the turntable;

[0174] If the actual speed of the turntable is greater than its rotational speed, reduce the actual rotational speed of the turntable.

[0175] In some embodiments, the taste information further includes: food color code; the target cooking parameters include: baking parameters; the actual cooking parameters include: actual baking parameters; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes:

[0176] Compare the actual baking parameters with the actual baking parameters;

[0177] If the actual baking parameters differ from the stated baking parameters, adjust the actual baking parameters.

[0178] In some embodiments, the texture information further includes: food color, and the method further includes:

[0179] After the ingredients are cooked, image information of the ingredients is acquired;

[0180] The actual color of the food is determined based on the image information;

[0181] The cooking result is determined based on the actual color and the color of the ingredients.

[0182] In this application embodiment, if the above-described control method is implemented as a software functional module and sold or used as an independent product, it can also be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this application embodiment, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), magnetic disks, or optical disks. Thus, this application embodiment is not limited to any specific hardware and software combination.

[0183] Accordingly, this application provides a storage medium storing a computer program thereon, characterized in that the computer program, when executed by a processor, implements the steps in the control method provided in the above embodiments.

[0184] This application provides a cooking device, which includes the electronic device described above.

[0185] The descriptions of the above embodiments of electronic devices, storage media, and cooking equipment are similar to those of the above method embodiments, and have similar beneficial effects. For technical details not disclosed in the computer equipment and storage media embodiments of this application, please refer to the descriptions of the method embodiments of this application for understanding.

[0186] It should be understood that the phrase "one embodiment" or "an embodiment" throughout the specification means that a specific feature, structure, or characteristic related to the embodiment is included in at least one embodiment of this application. Therefore, "in one embodiment" or "in an embodiment" appearing throughout the specification does not necessarily refer to the same embodiment. Furthermore, these specific features, structures, or characteristics can be combined in any suitable manner in one or more embodiments. It should be understood that in the various embodiments of this application, the sequence numbers of the above-described processes do not imply a sequential order of execution; the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of this application. The sequence numbers of the above-described embodiments are merely descriptive and do not represent the superiority or inferiority of the embodiments.

[0187] It should be noted that, in this document, the terms "comprising," "including," or any other variations thereof are intended to cover non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements includes not only those elements but also other elements not expressly listed, or elements inherent to such a process, method, article, or apparatus. Unless otherwise specified, an element defined by the phrase "comprising one..." does not exclude the presence of other identical elements in the process, method, article, or apparatus that includes that element.

[0188] In the several embodiments provided in this application, it should be understood that the disclosed devices and methods can be implemented in other ways. The device embodiments described above are merely illustrative. For example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods, such as: multiple units or components can be combined, or integrated into another system, or some features can be ignored or not executed. In addition, the coupling, direct coupling, or communication connection between the various components shown or discussed can be through some interfaces, and the indirect coupling or communication connection between devices or units can be electrical, mechanical, or other forms.

[0189] The units described above as separate components may or may not be physically separate. The components shown as units may or may not be physical units. They may be located in one place or distributed across multiple network units. Some or all of the units may be selected to achieve the purpose of this embodiment according to actual needs.

[0190] In addition, each functional unit in the various embodiments of this application can be integrated into one processing unit, or each unit can be a separate unit, or two or more units can be integrated into one unit; the integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0191] Those skilled in the art will understand that all or part of the steps of the above method embodiments can be implemented by hardware related to program instructions. The aforementioned program can be stored in a computer-readable storage medium. When the program is executed, it performs the steps of the above method embodiments. The aforementioned storage medium includes various media that can store program code, such as mobile storage devices, read-only memory (ROM), magnetic disks, or optical disks.

[0192] Alternatively, if the integrated units described above are implemented as software functional modules and sold or used as independent products, they can also be stored in a computer-readable storage medium. Based on this understanding, the technical solutions of the embodiments of this application, or the parts that contribute to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a controller to execute all or part of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as mobile storage devices, ROMs, magnetic disks, or optical disks.

[0193] The above description is merely an embodiment of this application, but the scope of protection of this application is not limited thereto. Any variations or substitutions that can be easily conceived by those skilled in the art within the scope of the technology disclosed in this application should be included within the scope of protection of this application. Therefore, the scope of protection of this application should be determined by the scope of the claims.

Claims

1. A control method, characterized in that, include: To determine the degree of cooking of the ingredients; Based on the ingredients and the degree of cooking, determine the texture information of the ingredients after cooking; including: Based on a pre-established first correspondence, the texture information of the ingredients and the corresponding cooking degree after cooking is determined. The first correspondence includes the correspondence between ingredients, cooking degree, and texture information. Based on the texture information, target cooking parameters for the cooking equipment are determined during the cooking process, and the cooking equipment is controlled to cook the ingredients based on the target cooking parameters. The determination of the target cooking parameters based on the texture information includes: The target cooking parameters of the cooking equipment corresponding to the taste information are determined during the cooking process based on a pre-established second correspondence, wherein the second correspondence includes the correspondence between the taste information and the target cooking parameters; During the cooking process of the ingredients, the actual cooking parameters of the cooking equipment are obtained; The actual cooking parameters are compared with the target cooking parameters to obtain the comparison results; Based on the comparison result, the cooking equipment is controlled to adjust the actual cooking parameters so that the difference between the actual cooking parameters and the target cooking parameters is less than the error threshold. The taste information includes at least one of the following: food taste, food moisture, food shape, food color code, and food color; The target cooking parameters include at least one of the following: cooking time, cooking power, cooking humidity, turntable rotation speed, and baking parameters of the baking program.

2. The method according to claim 1, characterized in that, The taste information includes: food taste; the target cooking parameters include: the total cooking time; the actual cooking parameters include: the actual cooking time; and controlling the cooking equipment to adjust the actual cooking parameters based on the comparison result includes: If the actual cooking time is less than the total cooking time, the actual cooking time is adjusted to the total cooking time.

3. The method according to claim 1, characterized in that, The texture information also includes: food moisture content; the target cooking parameters include: cooking power and cooking humidity; and the actual cooking parameters include: The actual cooking power and actual cooking humidity, and the step of controlling the cooking equipment to adjust the actual cooking parameters based on the comparison result, includes: If the actual cooking power is less than the actual cooking power and / or the actual cooking humidity is greater than the actual cooking humidity, increase the actual cooking power; If the actual cooking humidity is lower than the cooking humidity, the spray humidifier of the cooking equipment is activated to increase the actual cooking humidity.

4. The method according to claim 1, characterized in that, The cooking device includes: a turntable, on which the ingredients are placed; the texture information includes: food shape; the target cooking parameters include: the rotation speed of the turntable; the actual cooking parameters include: the actual rotation speed of the turntable; and controlling the cooking device to adjust the actual cooking parameters based on the comparison result includes: If the actual rotational speed of the turntable is less than the actual rotational speed of the turntable, increase the actual rotational speed of the turntable; If the actual speed of the turntable is greater than its rotational speed, reduce the actual rotational speed of the turntable.

5. The method according to claim 1, characterized in that, The taste information also includes: food color code; the target cooking parameters include: baking parameters of the baking program; the actual cooking parameters include: actual baking parameters of the baking program; and controlling the cooking equipment to adjust the actual cooking parameters based on the comparison result includes: Compare the actual baking parameters with the actual baking parameters; If the actual baking parameters differ from the stated baking parameters, adjust the actual baking parameters.

6. The method according to claim 5, characterized in that, The taste information also includes: food color, and the method further includes: After the ingredients are cooked, image information of the ingredients is acquired; The actual color of the food is determined based on the image information; The cooking result is determined based on the actual color and the color of the ingredients.

7. A control device, characterized in that, include: The first acquisition module is used to acquire the cooking degree of the ingredients; The first determining module is used to determine the taste information of the ingredients after cooking based on the ingredients and the degree of cooking. Specifically, it is used to: determine the taste information of ingredients and the ingredients corresponding to the cooking degree after cooking based on a pre-established first correspondence relationship, wherein the first correspondence relationship includes: the correspondence relationship between ingredients, cooking degree and taste information; A cooking module is used to determine target cooking parameters of the cooking device during the cooking process based on the taste information, and to control the cooking device to cook the ingredients based on the target cooking parameters; wherein, determining the target cooking parameters of the cooking device during the cooking process based on the taste information includes: determining the target cooking parameters of the cooking device corresponding to the taste information during the cooking process based on a pre-established second correspondence, wherein the second correspondence includes: the correspondence between taste information and target cooking parameters; The second acquisition module is used to acquire the actual cooking parameters in the cooking equipment during the cooking process of the ingredients; The comparison module is used to compare the actual cooking parameters with the target cooking parameters and obtain a comparison result; An adjustment module is used to control the cooking equipment to adjust the actual cooking parameters based on the comparison result, so that the difference between the actual cooking parameters and the target cooking parameters is less than an error threshold.

8. An electronic device, characterized in that, It includes a memory and a processor, wherein the memory stores a computer program that, when executed by the processor, performs the control method as described in any one of claims 1 to 6.

9. A cooking device, characterized in that, include: The electronic device according to claim 8.

10. A storage medium, characterized in that, The computer program stored in the storage medium can be executed by one or more processors and can be used to implement the control method as described in any one of claims 1 to 6.

Images