Method for detecting temperature or moisture content of food material, food material cooking method, and cooking apparatus

Abstract

The application discloses a kind of food temperature or moisture content detection method, food cooking method and cooking equipment, the food temperature or moisture content detection method includes: obtaining the cooking mode selected by user;According to the cooking mode, obtain the food category of food to be cooked;The initial volume, initial weight of the food to be cooked are obtained, and initial modeling, initial temperature and initial moisture content preset for the food category;According to the initial volume, initial weight, initial modeling, initial temperature and initial moisture content of the food to be cooked, compare preset database, obtain the real-time temperature or real-time moisture content of different levels of the food to be cooked.The application directly obtains the temperature and moisture content of food and different levels inside and outside food by algorithm and database, and is specifically adjusted, so that cooking is more refined and professional, and cooking effect is better.

Description

Technical Field

[0001] This invention relates to the field of household appliance technology, and in particular to a method for detecting the temperature or moisture content of food, a method for cooking food, and cooking equipment. Background Technology

[0002] Current technologies for cooking and baking food primarily regulate the temperature and humidity within the oven cavity, which is neither precise nor professional enough. Existing ovens and other cooking equipment mainly work by setting a predetermined baking temperature and time, then activating the electric heating element to continuously radiate heat onto the food placed on the racks inside the oven. Once the baking time is reached, the heating automatically stops, completing the batch baking of food. However, due to limitations in the placement of the electric heating element, the radiant heat varies in different areas within the oven cavity, resulting in significant heat stratification. Consequently, food items placed in the same batch at different heights within the oven cavity receive varying degrees of heat, leading to inconsistent baking levels and affecting the taste. Furthermore, the required baking time and degree of heating differ depending on the size and weight of the food. Identifying and promptly removing cooked food while continuing to bake uncooked food is a problem that urgently needs to be solved. Summary of the Invention

[0003] To overcome the problems existing in related technologies, the present invention provides a method for detecting the temperature or moisture content of food ingredients, a method for cooking food ingredients, and a cooking device, in order to solve the defects in related technologies.

[0004] According to a first aspect of the present invention, a method for detecting the temperature or moisture content of food ingredients is provided, applied to a cooking device, the method comprising:

[0005] Get the cooking mode selected by the user;

[0006] Based on the cooking mode, obtain the type of ingredients to be cooked;

[0007] Obtain the initial volume and initial weight of the food to be cooked, as well as the preset initial shape, initial temperature and initial moisture content for the type of food.

[0008] Based on the initial volume, initial weight, initial shape, initial temperature, and initial moisture content of the ingredients to be cooked, a preset database is compared to obtain the real-time temperature or real-time moisture content of the ingredients at different levels; the database stores the temperature and temperature rise curvature of the ingredients at different times, different parts and different depths, under the setting program of the cooking mode, for different types of ingredients at different volumes and weights, and the corresponding moisture content and moisture content rise curvature.

[0009] Based on the rate of increase of real-time temperature or real-time moisture content obtained from the detection, the corresponding temperature rise curvature or moisture content rise curvature stored in the database is finely adjusted.

[0010] Preferably, the cooking device is equipped with a camera;

[0011] Obtaining the initial volume and initial weight of the food to be cooked specifically includes:

[0012] The initial shape of the food to be cooked is obtained by capturing images with the camera, and the initial volume is calculated based on the initial shape.

[0013] The initial weight is calculated based on the initial volume and the density preset for the type of food.

[0014] Preferably, the cooking device is equipped with a weight sensor;

[0015] Obtaining the initial volume and initial weight of the food to be cooked specifically includes:

[0016] The initial weight of the food to be cooked is obtained through the weight sensor;

[0017] The initial volume is calculated based on the initial weight and the density preset for the type of food.

[0018] Preferably, the cooking device is equipped with an ultrasonic sensor;

[0019] Obtaining the initial volume and initial weight of the food to be cooked specifically includes:

[0020] The initial volume or initial weight of the food to be cooked is obtained through the ultrasonic sensor.

[0021] The initial weight or initial volume is calculated based on the initial volume or the initial weight and the density preset for the type of food.

[0022] Preferably, obtaining the initial volume and initial weight of the food to be cooked specifically includes:

[0023] Obtain the size or weight class of the ingredient to be cooked as input by the user;

[0024] The initial volume or the initial weight is estimated based on the size or weight class.

[0025] The initial weight or initial volume is calculated based on the initial volume or the initial weight and the density preset for the type of food.

[0026] According to a second aspect of the present invention, a method for cooking ingredients is provided, applied to a cooking device, the method comprising:

[0027] Get the cooking mode selected by the user;

[0028] Based on the cooking mode, obtain the target state of the ingredients to be cooked;

[0029] According to any embodiment of the present invention, the method for detecting the temperature or moisture content of food ingredients can be used to obtain the real-time temperature and real-time moisture content of the food ingredients to be cooked at different levels.

[0030] Based on the real-time temperature and real-time moisture content, the temperature and moisture content of the food to be cooked at different levels are adjusted to bring the food to be cooked toward and achieve the target state. The adjustment of the temperature and moisture content of the food to be cooked at different levels includes any one or more of the following:

[0031] By detecting the temperature difference between the inner and outer layers of the food to be cooked, and then repeatedly increasing the temperature inside the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food to be cooked according to the temperature difference, a waveform temperature is formed to increase the temperature of the inner or middle layer of the food to be cooked.

[0032] The temperature of the outer layer of the food to be cooked is increased by directly raising the temperature inside the cooking equipment;

[0033] By steaming for a certain time and then baking for a certain time, the moisture content of the inner or middle layer of the food to be cooked can be increased.

[0034] The moisture content of the outer layer of the food to be cooked is increased by steaming for a certain period of time and then raising the temperature back to its original level.

[0035] By detecting the temperature difference between the inner and outer layers of the food to be cooked, and then repeatedly lowering the temperature inside the cooking equipment and raising the surface temperature of the food to be cooked based on the temperature difference, a waveform temperature is formed to reduce the temperature of the inner or middle layer of the food to be cooked.

[0036] The temperature of the outer layer of the food to be cooked is reduced by directly lowering the temperature inside the cooking equipment.

[0037] By baking for a certain time followed by steaming for a certain time, the moisture content of the inner or middle layer of the food to be cooked can be reduced.

[0038] The moisture content of the outer layer of the food to be cooked is reduced by directly baking it for a certain period of time and then lowering it back to the original temperature.

[0039] According to a third aspect of the present invention, a cooking apparatus is provided, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, the computer program including a detection program, wherein when the processor executes the detection program, it implements the method for detecting the temperature or moisture content of food as described in any embodiment of the present invention.

[0040] Preferably, the computer program further includes a cooking program, and when the processor executes the cooking program, it implements the food cooking method described in any embodiment of the present invention.

[0041] This invention discloses a method for detecting the temperature or moisture content of food ingredients and a method for cooking food ingredients. Through an algorithm combined with a database, the method directly obtains the temperature and moisture content of the food ingredients and different layers inside and outside the ingredients. This not only enables more precise detection of the temperature and moisture content of the food ingredients but also allows for adjustment of the temperature and moisture content at different layers of the food, making it more precise and professional. It moves from controlling oven temperature to controlling the temperature of the food ingredients, making cooking more professional and refined, allowing for customized cooking of each ingredient, and resulting in more ideal and delicious cooking effects.

[0042] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and are not intended to limit the invention. Attached Figure Description

[0043] Figure 1 This is a flowchart illustrating a method for detecting the temperature or moisture content of food ingredients according to an embodiment of the present invention.

[0044] Figure 2 This is a flowchart illustrating a method for cooking ingredients according to an embodiment of the present invention.

[0045] Figure 3 This is a schematic diagram of the structure of a cooking device according to an embodiment of the present invention. Detailed Implementation

[0046] Exemplary embodiments will now be described in detail, examples of which are illustrated in the accompanying drawings. When the following description relates to the drawings, unless otherwise indicated, the same numerals in different drawings denote the same or similar elements. The embodiments described in the following exemplary embodiments do not represent all embodiments consistent with the present invention. Rather, they are merely examples of apparatuses and methods consistent with some aspects of the invention as detailed in the appended claims.

[0047] The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The singular forms “a,” “the,” and “the” used in this invention and the appended claims are also intended to include the plural forms unless the context clearly indicates otherwise. It should also be understood that the term “and / or” as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.

[0048] It should be understood that although the terms first, second, third, etc., may be used in this invention to describe various information, this information should not be limited to these terms. These terms are only used to distinguish information of the same type from one another. For example, first information may also be referred to as second information without departing from the scope of this invention, and similarly, second information may also be referred to as first information. Depending on the context, the word "if" as used herein may be interpreted as "when," "when," or "in response to determination."

[0049] The present invention will now be described in detail with reference to the accompanying drawings and specific embodiments.

[0050] like Figure 1 As shown, Figure 1 This is a flowchart illustrating a method for detecting the temperature or moisture content of food ingredients according to an embodiment of the present invention, comprising the following steps:

[0051] Step S101: Obtain the cooking mode selected by the user;

[0052] Step S102: According to the cooking mode, obtain the type of ingredients to be cooked;

[0053] Step S103: Obtain the initial volume and initial weight of the food to be cooked, as well as the preset initial shape, initial temperature and initial moisture content for the type of food.

[0054] Step S104: Based on the initial volume, initial weight, initial shape, initial temperature and initial moisture content of the food to be cooked, compare with the preset database to obtain the real-time temperature or real-time moisture content of the food at different levels.

[0055] In this invention, the method for detecting the temperature or moisture content of food ingredients can be applied to cooking equipment, enabling the equipment to accurately detect the temperature and moisture content at different levels of the food being cooked, thus achieving more precise control over the cooking effect. Specifically, the cooking equipment using the method for detecting the temperature or moisture content of food ingredients described in this invention can be a steam oven or oven, a steam oven, or any other cooking equipment with steaming or baking functions; this invention does not limit the scope of the application.

[0056] In some embodiments, depending on the specific cooking process of the cooking equipment, the temperature of the food can be detected solely by the detection method described above, or the moisture content of the food can be detected solely by the detection method described above, or both the temperature and moisture content of the food can be detected simultaneously by the detection method described above. The present invention does not limit this.

[0057] In step S101, since different cooking methods have different requirements for the temperature, moisture content, and other conditions of the ingredients, the cooking equipment can be preset with multiple cooking modes, such as steaming and baking, to achieve better cooking results. Different cooking modes correspond to different types of ingredients and cooking programs, allowing users to perform various types of cooking operations. For the same cooking method, different ingredients also have different requirements for temperature, moisture content, and other conditions. Specifically, for a single cooking method, multiple different cooking modes can be set for different types of ingredients. For example, for the steaming cooking method, multiple cooking modes such as steamed eggs, steamed vegetables, and steamed fish can be set to achieve more refined and targeted cooking operations.

[0058] In step S102, based on the cooking mode selected by the user, the type of ingredient to be cooked can be determined. For the same type of ingredient, there are often the same pattern of state change. Therefore, after determining the ingredient to be cooked, more targeted detection can be carried out on the ingredient to be cooked based on experience, thereby improving the detection accuracy.

[0059] In step S103, the same type of food generally has the same or similar initial shape, initial temperature, initial moisture content and density. Therefore, the initial shape, initial temperature, initial moisture content and density of the corresponding food type can be set in the cooking program. According to the type of food, the corresponding initial shape, initial temperature, initial moisture content and density can be directly obtained to facilitate the calculation and detection of the temperature and moisture content of the food to be cooked.

[0060] However, the same type of food often has different volumes and weights due to individual differences. These different volumes and weights can affect the temperature and moisture content of different parts and depths of the food to be cooked. Therefore, before testing, it is necessary to obtain the initial volume and initial weight of the food to be cooked in order to improve the accuracy of the calculation of the temperature and moisture content of the food to be cooked.

[0061] Specifically, in some embodiments, the cooking device may be equipped with a camera. In step S103, the initial shape of the food to be cooked can be obtained by taking a picture with the camera, and the initial volume of the food to be cooked can be calculated based on the initial shape. Then, based on the initial volume and the density corresponding to the preset type of food, the initial weight of the food to be cooked can be calculated.

[0062] Specifically, in some embodiments, the cooking device may also be equipped with a weight sensor. In step S103, the initial weight of the food to be cooked can be obtained through the weight sensor. Then, based on the initial weight and the density corresponding to the preset type of food, the initial volume of the food to be cooked is calculated.

[0063] Specifically, in some embodiments, the cooking device may also be equipped with an ultrasonic sensor. In step S103, the initial volume or initial weight of the food to be cooked may be obtained through the ultrasonic sensor. Then, based on the initial volume or initial weight and the density corresponding to the preset type of food, the corresponding initial weight or initial volume may be calculated.

[0064] Specifically, in some embodiments, the cooking device may also be provided with a user-inputable area. In step S103, the size or weight class of the food to be cooked input by the user may be obtained; then, the corresponding initial volume or initial weight may be estimated based on the size or weight class of the food to be cooked; then, the corresponding initial weight or initial volume may be calculated based on the initial volume or initial weight and the density corresponding to the preset type of food.

[0065] Specifically, in some embodiments, the cooking device can obtain the initial volume and initial weight of the food to be cooked by combining one or more of the above-mentioned methods for detecting and calculating initial volume and initial weight. Alternatively, the initial volume and initial weight of the food to be cooked can be obtained by other sensors or other methods. The present invention does not limit this.

[0066] Specifically, in some embodiments, the cooking device may also be equipped with other sensors to obtain the initial shape, initial temperature and initial moisture content of the food to be cooked, so as to perform more accurate detection and calculation. This application does not limit this.

[0067] In step S104, a preset database stores data on the temperature and temperature rise curvature of various food types at different times, with different volumes and weights, and corresponding moisture content and moisture content rise curvature, under different cooking modes and settings. This data can be obtained through extensive experimental testing. This database can provide the temperature and moisture content variation patterns of specific food types at different volumes and weights under specific cooking modes and settings. Therefore, by comparing the initial volume and weight of the food to be cooked, as well as the food type, with the data recorded in this database, the real-time temperature and moisture content of different layers of the food as cooking time changes can be obtained, thus achieving accurate detection of the temperature and moisture content of different layers of the food.

[0068] In some embodiments, after obtaining the real-time temperature or real-time moisture content of the ingredients to be cooked at different levels, the information can be displayed to the user through a monitor on the cooking device, so that the user can accurately control the cooking process.

[0069] In some embodiments, throughout the cooking process, the data in the database can be corrected based on real-time temperature or moisture content data. Specifically, the corresponding temperature rise curvature or moisture content rise curvature stored in the database can be fine-tuned based on the detected rate of increase of real-time temperature or real-time moisture content. Specifically, during the cooking process, the curve in the database being used can be compared with the measured rate of increase in temperature, and the temperature curve can be fine-tuned to a curve near the measured curve.

[0070] In addition, the present invention also provides a method for cooking ingredients, which can detect the real-time temperature and real-time moisture content of different layers of the ingredients according to the ingredient temperature or moisture content detection method of the above embodiments of the present invention, and control the cooking program of the cooking equipment to achieve better cooking results.

[0071] like Figure 2 As shown, Figure 2 This is a flowchart illustrating a method for cooking ingredients according to an embodiment of the present invention, including the following steps:

[0072] Step S201: Obtain the cooking mode selected by the user;

[0073] Step S202: According to the cooking mode, obtain the target state of the ingredients to be cooked;

[0074] Step S203: Obtain the real-time temperature and real-time moisture content of the ingredients to be cooked at different levels;

[0075] Step S204: Adjust the temperature and moisture content of the ingredients to be cooked at different levels according to the real-time temperature and real-time moisture content, so that the ingredients to be cooked tend to and achieve the target state.

[0076] In step S202, the target state of the ingredients to be cooked refers to a state in which the ingredients can achieve a more suitable taste and a more ideal cooking effect under a specified cooking mode. This can be represented by different levels of temperature and moisture content reaching corresponding standards. The target state of the ingredients to be cooked is related to the type of ingredients and the cooking mode, and can be preset in the cooking equipment.

[0077] In step S203, the real-time temperature and real-time moisture content of the food to be cooked at different levels can be obtained by the food temperature or moisture content detection method described in the above embodiments of the present invention.

[0078] In step S204, after determining the real-time temperature and moisture content of the ingredients at different levels, the ingredients can be adjusted to reach the target state, thereby achieving more refined and professional cooking and obtaining a more ideal and delicious cooking effect.

[0079] Specifically, the temperature and tenderness of different parts of the food can be controlled by adjusting the amount of steam, the steam temperature, the heating element temperature, and the temperature difference between the top and bottom.

[0080] Specifically, the temperature and moisture content of the ingredients to be cooked at different levels can be adjusted using any one or more of the following methods:

[0081] Specifically, the temperature of the inner or middle layer of the food to be cooked can be increased by detecting the temperature difference between the inner and outer layers of the food, and then by repeatedly increasing the temperature inside the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food to be cooked according to the temperature difference, forming a waveform temperature.

[0082] Specifically, the temperature of the outer layer of the food to be cooked can be increased by directly raising the temperature inside the cooking equipment;

[0083] Specifically, the moisture content of the inner or middle layer of the food to be cooked can be increased by steaming for a certain time and then baking for a certain time.

[0084] Specifically, the moisture content of the outer layer of the food to be cooked can be increased by steaming for a certain period of time and then raising the temperature back to its original level.

[0085] Specifically, the temperature of the inner or middle layer of the food to be cooked can be reduced by detecting the temperature difference between the inner and outer layers of the food and repeatedly lowering the temperature inside the cooking equipment and raising the surface temperature of the food based on the temperature difference to form a waveform temperature.

[0086] Specifically, the temperature of the outer layer of the food to be cooked can be reduced by directly lowering the temperature inside the cooking equipment;

[0087] Specifically, the moisture content of the inner or middle layer of the food to be cooked can be reduced by baking for a certain time and then steaming for a certain time.

[0088] Specifically, the moisture content of the outer layer of the food to be cooked can be reduced by baking it for a certain period of time and then lowering the temperature back to its original level.

[0089] Specifically, in the above-mentioned operations of adjusting the temperature and moisture content of different layers of the food to be cooked, the temperature values ​​of the cooking equipment and the duration of different operations can be automatically selected and determined from the database based on the temperature difference between the inner and outer layers of the food to be cooked and the temperature to be increased.

[0090] In addition, the present invention also provides a cooking device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the computer program includes a detection program, and when the processor executes the detection program, it can implement the method for detecting the temperature or moisture content of food as described in any of the above embodiments of the present invention.

[0091] Specifically, the computer program may also include a cooking program, which, when executed by the processor, can implement the food cooking method described in any of the above embodiments of the present invention.

[0092] Figure 3 A schematic diagram of a more specific cooking device provided by the present invention is shown. The cooking device 300 may include: a processor 301, a memory 302, an input / output interface 303, a communication interface 304, and a bus 305. The processor 301, memory 302, input / output interface 303, and communication interface 304 are interconnected within the cooking device 300 via the bus 305.

[0093] The processor 301 can be implemented using a general-purpose CPU (Central Processing Unit), microprocessor, application-specific integrated circuit (ASIC), or one or more integrated circuits, and is used to execute relevant programs to implement the technical solution provided by this invention. The processor 301 may also include a graphics card, such as an Nvidia Titan X graphics card or a 1080Ti graphics card.

[0094] The memory 302 can be implemented in the form of ROM (Read Only Memory), RAM (Random Access Memory), static storage device, dynamic storage device, etc. The memory 302 can store the operating system and other application programs. When the technical solution provided by this invention is implemented through software or firmware, the relevant program code is stored in the memory 302 and is called and executed by the processor 301.

[0095] Input / output interface 303 is used to connect input / output modules to realize information input and output. Input / output modules can be configured as components in the device (not shown in the figure) or externally connected to the device to provide corresponding functions. Input devices may include touch screens, microphones, various sensors, etc., and output devices may include displays, speakers, vibrators, indicator lights, etc.

[0096] The communication interface 304 is used to connect a communication module (not shown in the figure) to enable communication between this device and other devices. The communication module can communicate via wired means (such as USB, Ethernet cable, etc.) or wireless means (such as mobile network, WIFI, Bluetooth, etc.).

[0097] Bus 305 includes a pathway for transmitting information between various components of cooking appliance 300, such as processor 301, memory 302, input / output interface 303, and communication interface 304.

[0098] It should be noted that although the cooking device 300 described above only shows the processor 301, memory 302, input / output interface 303, communication interface 304, and bus 305, in specific implementations, the device may also include other components necessary for normal operation. Furthermore, those skilled in the art will understand that the cooking device 300 described above may only include the components necessary for implementing the present invention, and does not necessarily include all the components shown in the figures.

[0099] Obviously, the above embodiments of the present invention are merely examples for clearly illustrating the present invention, and are not intended to limit the implementation of the present invention. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention should be included within the protection scope of the claims of the present invention.

Claims

1. A method for cooking ingredients, applied to cooking equipment, characterized in that, The method includes: Get the cooking mode selected by the user; Based on the cooking mode, obtain the target state of the ingredients to be cooked; The real-time temperature and real-time moisture content of the ingredients to be cooked at different levels are obtained; Based on the real-time temperature and real-time moisture content, the temperature and moisture content of the food to be cooked at different levels are adjusted to bring the food to be cooked towards and achieve the target state. The adjustment of the temperature and moisture content of the food to be cooked at different levels includes: By detecting the temperature difference between the inner and outer layers of the food to be cooked, and then repeatedly increasing the temperature inside the cooking equipment and spraying low-temperature steam to cool the surface temperature of the food to be cooked according to the temperature difference, a waveform temperature is formed to increase the temperature of the inner or middle layer of the food to be cooked; or by detecting the temperature difference between the inner and outer layers of the food to be cooked, and then repeatedly decreasing the temperature inside the cooking equipment and increasing the temperature to raise the surface temperature of the food to be cooked according to the temperature difference, a waveform temperature is formed to decrease the temperature of the inner or middle layer of the food to be cooked. The temperature of the outer layer of the food to be cooked can be increased by directly raising the temperature inside the cooking equipment; or the temperature of the outer layer of the food to be cooked can be decreased by directly lowering the temperature inside the cooking equipment. The moisture content of the inner or middle layer of the food to be cooked can be increased by steaming for a certain time and then baking for a certain time; or the moisture content of the inner or middle layer of the food to be cooked can be decreased by baking for a certain time and then steaming for a certain time. The moisture content of the outer layer of the food to be cooked can be increased by steaming for a certain time and then raising the return temperature; or the moisture content of the outer layer of the food to be cooked can be reduced by baking for a certain time and then lowering the return temperature.

2. The method according to claim 1, characterized in that, The process of obtaining the real-time temperature and moisture content of the food to be cooked at different levels specifically includes: Get the cooking mode selected by the user; Based on the cooking mode, obtain the type of ingredients to be cooked; Obtain the initial volume and initial weight of the food to be cooked, as well as the preset initial shape, initial temperature and initial moisture content for the type of food. Based on the initial volume, initial weight, initial shape, initial temperature, and initial moisture content of the ingredients to be cooked, a preset database is compared to obtain the real-time temperature or real-time moisture content of the ingredients at different levels; the database stores the temperature and temperature rise curvature of the ingredients at different times, different parts and different depths, under the setting program of the cooking mode, for different types of ingredients at different volumes and weights, and the corresponding moisture content and moisture content rise curvature. Based on the rate of increase of real-time temperature or real-time moisture content obtained from the detection, the corresponding temperature rise curvature or moisture content rise curvature stored in the database is finely adjusted.

3. The method according to claim 2, characterized in that, The cooking equipment is equipped with a camera; Obtaining the initial volume and initial weight of the food to be cooked specifically includes: The initial shape of the food to be cooked is obtained by capturing images with the camera, and the initial volume is calculated based on the initial shape. The initial weight is calculated based on the initial volume and the density corresponding to the preset type of food.

4. The method according to claim 3, characterized in that, The cooking device is equipped with a weight sensor; Obtaining the initial volume and initial weight of the food to be cooked specifically includes: The initial weight of the food to be cooked is obtained through the weight sensor; The initial volume is calculated based on the initial weight and the density corresponding to the preset type of food.

5. The method according to claim 4, characterized in that, The cooking equipment is equipped with an ultrasonic sensor. Obtaining the initial volume and initial weight of the food to be cooked specifically includes: The initial volume or initial weight of the food to be cooked is obtained through the ultrasonic sensor. The initial weight or initial volume is calculated based on the initial volume or the initial weight and the density corresponding to the preset type of food.

6. The method according to claim 2, characterized in that, Obtaining the initial volume and initial weight of the food to be cooked specifically includes: Obtain the size or weight class of the ingredient to be cooked as input by the user; The initial volume or the initial weight is estimated based on the size or weight class. The initial weight or initial volume is calculated based on the initial volume or the initial weight and the density corresponding to the preset type of food.

7. A cooking apparatus, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that, When the computer program is executed, it implements the method according to any one of claims 1-6.

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