Compensation method for making cooking approach to recipe standard cooking process by using intelligent cooker

Abstract

The present application relates to a kind of intelligent cooking machine, it discloses a kind of using intelligent cooking machine to make cooking approach the compensation method of standard cooking process of menu, the method includes the method for inputting menu into intelligent cooking machine to obtain ideal relationship curve corresponding to dish cooked with standard cooking process and by frying pan temperature and cooking time, the ideal relationship curve is divided into multiple cooking sections, the ideal relationship curve is stored in the main control circuit of the intelligent cooking machine as target curve, when cooking dish according to the menu and the corresponding cooking process deviates from standard cooking process in real time, adjust heating power or cooking time according to target curve, the method of the present application is when cooking in different environmental temperature and / or unstable power supply voltage, so that the cooking effect of each cooking process reaches the cooking effect corresponding to the taste matching dish corresponding cooking process.

Description

Technical Field

[0001] This invention relates to the technical field of intelligent cooking machines and their cooking control methods, and in particular to a compensation method for using intelligent cooking machines to make cooking closer to the standard cooking process of recipes. Background Technology

[0002] Existing smart cooking machines all store numerous recipes. These recipes are typically created by master chefs through video recording, photography, and oral descriptions, and then compiled into digital programs and stored in the smart cooking machine. By selecting a recipe corresponding to the ingredients to be cooked, the smart cooking machine can automatically cook those ingredients to produce a dish with the flavor of the recipe. This process can be understood as the smart cooking machine reproducing the chef's skills to present delicious food again and standardize cooking techniques, which is also the value of smart cooking machines.

[0003] However, existing smart cooking machines all have the following problems in actual operation:

[0004] 1. When cooking one dish and then cooking the next, if the pot temperature is too high at the beginning, and the cooking time is still specified in the recipe, the ingredients in the pot will be cooked at a temperature higher than the set temperature, which will affect the entire cooking process and prevent the cooking from achieving the expected results.

[0005] 2. Due to fluctuations in power output, the output power of the heating device is inconsistent with the output power required by the recipe for cooking the ingredients, resulting in differences in the taste of the dishes when cooking with the same recipe at different times.

[0006] 3. When the smart cooking machine is in different ambient temperatures (such as winter and summer), the heat that the wok disperses into the environment is different. This results in different amounts of heat absorbed by the food in the wok under the same heating power. For example, at low temperatures, the wok dissipates more heat into the environment, resulting in less heat absorbed by the food in the wok. Therefore, this can also cause significant differences in the taste of multiple dishes cooked according to the same recipe.

[0007] 4. When there is a large temperature difference between the food's own temperature and the ideal food temperature set in the recipe (such as food taken out of the refrigerator and food at room temperature), the amount of heat that the food needs to absorb during cooking will be different. If you still cook according to the temperature and time set in the recipe, the food will not be cooked through or will not achieve the desired taste. Summary of the Invention

[0008] The technical problem solved by this invention is to provide a compensation method for using an intelligent cooking machine to adjust the heating power or cooking time of the cooking machine by collecting the temperature of the wok, so that the cooking process is closer to the standard cooking process of the recipe.

[0009] To address the aforementioned technical problems, this invention provides a compensation method using an intelligent cooking machine to approximate the standard cooking process of a recipe. This method includes inputting the recipe into the intelligent cooking machine to obtain an ideal relationship curve corresponding to a dish cooked using the standard cooking process, composed of wok temperature and cooking time. This ideal relationship curve is divided into multiple cooking segments. The ideal relationship curve is stored in the main control circuit of the intelligent cooking machine as a target curve. When cooking a dish according to the recipe and the real-time cooking process deviates from the standard cooking process, the heating power or cooking time is adjusted according to the following method:

[0010] When the difference between the actual temperature of the wok collected in one of the multiple sampling time units set in a certain cooking segment and the ideal temperature of the wok in the corresponding sampling time unit on the ideal relationship curve is greater than the set temperature value, the main control circuit of the intelligent cooking machine forces the actual temperature of the wok to approach the ideal temperature of the wok by increasing or decreasing the heating power.

[0011] Alternatively, the cumulative actual temperature-time product of the wok in a certain sampling time unit among multiple sampling time units set within a certain cooking segment is compared with the cumulative ideal temperature-time product of the wok in the corresponding cooking segment from the ideal relationship curve, and the main control circuit controls according to the following judgment result:

[0012] If the sampling time unit is not the last sampling time unit of the cooking segment and the cumulative actual temperature-time product corresponding to the sampling time unit is equal to or greater than the cumulative ideal temperature-time product, then the cooking operation corresponding to the next cooking segment is executed directly; if it is less, then sampling and comparison continue.

[0013] When the sampling time unit is the last sampling time unit of the cooking segment and the cumulative actual temperature-time product corresponding to the sampling time unit is less than the cumulative ideal temperature-time product, the cooking segment time is extended to make the cumulative actual temperature-time product approach the cumulative ideal temperature-time product; if it is equal to or greater than the cumulative ideal temperature-time product, the cooking operation corresponding to the next cooking segment is executed directly.

[0014] Given that there are n sampling time units within the j-th cooking segment, the cumulative ideal temperature-time product for that cooking segment is... T k Let t be the ideal temperature corresponding to the k-th sampling time unit. hk The time length of the k-th sampling time unit, μ = 1;

[0015] The cumulative actual temperature-time product of the i-th sampling time unit within this cooking segment T' k This represents the actual temperature corresponding to the kth sampling time unit.

[0016] Preferably, the time length of each sampling time unit within the same cooking segment is set to be the same.

[0017] Preferably, the sampling time units in different cooking sections have the same duration.

[0018] Preferably, the sampling time unit has a different duration in different cooking stages.

[0019] Preferably, the duration of the sampling time unit is set between 0.5 seconds and 1.5 seconds.

[0020] Preferably, the cooking segment is the cooking time interval between two adjacent time nodes in the entire cooking process of the dish, and the time node is the cooking start time point, the start time point of each ingredient addition, and the cooking end time point set in the recipe.

[0021] Preferably, the cooking segment is the cooking time interval between two adjacent time nodes in the entire cooking process of the dish. The time node is the cooking start time point set in the recipe, the start time point of each ingredient addition, the time point of temperature change corresponding to at least two segmented cooking operations at different set temperatures for the ingredients in the pot between two adjacent ingredient additions, and the cooking end time point.

[0022] Preferably, when the difference between the actual temperature of the wok collected in one of the multiple sampling time units set within a certain cooking segment and the ideal temperature of the wok in the corresponding sampling time unit on the ideal relationship curve is less than the set temperature value, the heating power is adjusted according to the PID control algorithm to force the actual temperature of the wok to approach the ideal temperature of the wok.

[0023] Preferably, all sampling time units within each cooking segment have the same duration and are set between 30 milliseconds and 1.5 seconds.

[0024] Preferably, the set temperature value is 10 degrees.

[0025] The method of the present invention is that when the intelligent cooking machine cooks dishes according to the recipe, the temperature measurement module of its main control circuit detects the temperature information of the wok in real time, and adjusts the heating power and extends or shortens the cooking time to make it cook dishes that are consistent with those cooked using standard cooking techniques. Attached Figure Description

[0026] Figure 1 This is the first method for dividing the cooking segment of the ideal relationship curve in this invention;

[0027] Figure 2 This is the second method for dividing the cooking segment of the ideal relationship curve in this invention;

[0028] Figure 3 This is a schematic diagram illustrating the calculation of the cumulative actual temperature-time product in this invention. Detailed Implementation

[0029] Under normal conditions (set ambient temperature and stable power supply voltage), dishes cooked by an intelligent cooking machine according to a recipe are suitable for most people's tastes (hereinafter referred to as flavor-matched dishes). The cooking process corresponding to the flavor-matched dishes obtained by cooking ingredients according to a set recipe is called the standard cooking process. Cooking a dish includes several cooking processes, such as preheating the wok, adding various ingredients to the wok in batches and cooking them at a set temperature and time. Therefore, a delicious dish is a set of cooking processes that are all in the state corresponding to the standard cooking process. The compensation method of the present invention, which uses an intelligent cooking machine to make cooking approach the standard cooking process of a recipe, is to ensure that the cooking effect of each cooking process of the intelligent cooking machine reaches the cooking effect corresponding to the cooking process of the flavor-matched dish when the cooking process deviates from the standard cooking process in real time while cooking dishes according to the recipe under different ambient temperatures and / or unstable power supply voltages.

[0030] Specifically, the method of the present invention is that when the intelligent cooking machine cooks dishes according to the recipe, the temperature measurement module of its main control circuit detects the temperature information of the wok in real time, and adjusts the heating power and extends or shortens the cooking time of the relevant cooking segments to cook dishes with the same quality as the dish with the specified taste.

[0031] The method includes a method for obtaining an ideal relationship curve 100 of a recipe and a method for storing the ideal relationship curve 100 in the main control circuit of the intelligent cooking machine as a target curve, and adjusting the heating power or cooking time according to the target curve when cooking dishes according to the recipe.

[0032] I. Methods for obtaining the ideal relationship curve 100

[0033] The ideal relationship curve 100 is a relationship curve corresponding to the standard cooking process and consisting of wok temperature and cooking time. Each recipe corresponds to a unique ideal relationship curve 100.

[0034] Specifically, such as Figure 1-2 As shown, when the food temperature, ambient temperature, and power supply voltage are all within the set range, the recipe is input into the intelligent cooking machine. When the intelligent cooking machine executes the standard cooking process according to the recipe, the cooking time and the corresponding wok temperature are recorded. The recorded cooking time value and wok temperature value are generated in a coordinate axis with cooking time as the X-axis and wok temperature as the Y-axis to obtain the ideal relationship curve 100.

[0035] Generally, the preferred temperature range for both the food ingredients and the ambient temperature is greater than 20 degrees Celsius and less than 30 degrees Celsius. Cooking at any temperature between 20 and 30 degrees Celsius is considered to produce the same result.

[0036] In actual cooking, each cooking process can affect the final product of the dish. In order to make more accurate real-time adjustments (compensations) to each important cooking step to achieve the state corresponding to the standard cooking process, the ideal relationship curve 100 is divided into multiple cooking segments 10 according to each cooking process. Each cooking segment 10 is monitored in turn. If there is a problem, the cooking segment 10 is compensated before proceeding to the next cooking segment 10, so as to ensure that each cooking step can achieve the cooking state set in the recipe.

[0037] Preferably, the cooking segment 10 can be divided in the following two ways:

[0038] The first method of division

[0039] This method divides the cooking process into segments: the process of heating oil in the wok and the process of adding ingredients and cooking them. This ensures that the oil temperature reaches the ideal level before adding ingredients to the next stage, and that the ingredients in the wok reach the state corresponding to the standard cooking process after each addition.

[0040] Specifically: such as Figure 1 As shown, the cooking start time 21, the start time of each ingredient addition, and the cooking end time 24 set in the recipe are used as time nodes to divide the cooking process. The cooking segment 10 is the cooking time period between two adjacent time nodes in the entire cooking process of the dish. For example, the cooking start time 21 to the start time 22 of the first ingredient addition is the first cooking segment, the start time 22 of the first ingredient addition to the second ingredient addition is the second cooking segment, and so on, until the start time of the last ingredient addition to the cooking end time 24 is the last cooking segment.

[0041] The second classification method

[0042] This method further divides the cooking segment between one or more adjacent ingredient additions into stages using at least two different temperatures, building upon the first method. This allows for adjustments and compensation for different temperature segments, satisfying the cooking effect required for slow stir-frying over low heat while also ensuring the heat is controlled for high-temperature stir-frying. This allows for more precise control of each cooking step to achieve the ideal state consistent with the recipe.

[0043] Specific division methods: such as Figure 2As shown, the cooking start time 21 set in the recipe, the start time of each ingredient addition, the time point 25 corresponding to the change of the set temperature between at least two adjacent ingredient additions when performing segmented cooking operations on the ingredients in the pot at different set temperatures, and the cooking end time 24 are used as time nodes to divide the cooking process. The cooking segment 10 is the cooking time period between two adjacent time nodes in the entire cooking process of the dish.

[0044] This division method is based on the first division method and further subdivides the cooking segments. If the set temperature is adjusted between two adjacent additions of ingredients in the recipe, such as when the set temperature is 150 degrees when an ingredient is added, and after cooking for 5 seconds, the set temperature is adjusted to 200 degrees and then cooked for another 10 seconds, then the time point 25 when the set temperature is adjusted is taken as a time node (i.e., the time point when the set temperature changes). The time point from the start time 22 when the ingredients are added to the time point 25 when the set temperature changes constitutes a cooking segment.

[0045] II. Methods for adjusting heating power and cooking time

[0046] After obtaining the ideal relationship curve 100 using the above method, the ideal relationship curve 100 is stored in the main control circuit of the intelligent cooking machine. When the cooking machine cooks again using the same recipe, it uses the ideal relationship curve 100 corresponding to that recipe as the target curve to adjust the heating power or cooking time. This ensures that under any circumstances (unstable voltage, ambient temperature, or food temperature outside the set range), the dishes cooked by the intelligent cooking machine using the same recipe will meet the standard of flavor matching. The specific method is as follows:

[0047] 1. Adjust cooking time

[0048] The method for adjusting cooking time in this invention involves comparing the cumulative actual temperature-time product 112 of the wok in a certain sampling time unit 1 of a certain cooking segment during the actual cooking process with the cumulative ideal temperature-time product 111 of the wok in the corresponding cooking segment in the ideal relationship curve 100. This comparison is a real-time comparison, that is, during the actual cooking process, each cooking segment starts from the first sampling time unit and compares with the cumulative ideal temperature-time product 111 of the wok in that cooking segment 10 in the ideal relationship curve 100. The intelligent cooking machine makes corresponding adjustments based on different comparison results.

[0049] Specifically, each cooking segment 10 has at least two sampling time units 1. The shorter the duration of each sampling time unit 1, the better. The duration of each sampling time unit 1 within the same cooking segment 10 is set to be the same. The duration of each sampling time unit 1 within different cooking segments 10 can be the same, or it can be set differently according to different needs. For example, if the temperature change is small in a certain cooking segment 10, the duration of the sampling time unit 1 in that cooking segment 10 can be set to be relatively long, such as 1.5 seconds. If the temperature rises in a stepwise manner in a certain cooking segment 10, the duration of the sampling time unit 1 in that cooking segment 10 can be set to be relatively short, such as 0.5 seconds. This makes the calculation results more accurate, thereby ensuring more precise adjustment of cooking time. Preferably, the duration of the sampling time unit 1 is set between 0.5 seconds and 1.5 seconds.

[0050] The temperature measurement module performs a temperature acquisition once within each sampling time unit. The temperature acquisition time can be any time within the sampling time unit 1. Preferably, during the cooking process of the same recipe, the temperature acquisition cycle is the same as the time length of the corresponding sampling time unit (i.e., the time from the previous temperature acquisition to the next temperature acquisition constitutes a cycle). For example, when the time length of each sampling time unit 1 within a certain cooking segment 10 is 1 second, the corresponding temperature acquisition cycle within the cooking segment 10 is also 1 second.

[0051] In the ideal relationship curve 100, each cooking segment 10 corresponds to a unique cumulative ideal temperature-time product 111. The cumulative ideal temperature-time product 111 is the sum of the product of the collected temperature of all sampling time units 1 in the corresponding cooking segment and the time length of the corresponding temperature (i.e., the time length of the corresponding sampling time unit). The cumulative ideal temperature-time product 111 is used as the target value of the corresponding cooking segment in the actual cooking process.

[0052] If we define the j-th cooking segment as having n sampling time units, and the ideal temperature collected in the k-th sampling time unit is T... k The time length of the kth sampling time unit is t. hk , t hk It is a constant, corresponding to the cumulative ideal temperature-time product within the j-th cooking segment. μ is a scaling factor, and μ is a positive number. The value of μ is related to the material of the wok and its heat transfer efficiency. Under normal circumstances, μ = 1. (See [reference needed]). Figure 1 .

[0053] In actual cooking, each sampling time unit 1 within each cooking segment corresponds to a cumulative actual temperature time product 112 of a wok, such as the cumulative actual temperature time product corresponding to the i-th sampling time unit 11 within the j-th cooking segment. T' k This represents the actual temperature corresponding to the k-th sampling time unit within the cooking segment. Typically, μ = 1. See [link / reference]. Figure 3 .

[0054] Furthermore, the specific method for adjusting the cooking time according to the present invention is as follows:

[0055] The cumulative actual temperature-time product S' of the wok in the i-th sampling time unit 11 within the j-th cooking segment is calculated. ji The cumulative ideal temperature-time product S of the wok corresponding to the cooking segment in the ideal relationship curve. j Based on the comparison, the main control circuit controls the circuit according to the following judgment results:

[0056] When the i-th sampling time unit is not the last sampling time unit of the cooking segment (i.e., i < n) and the cumulative actual temperature-time product is equal to or greater than the cumulative ideal temperature-time product (i.e., S'), ji ≥S j If the value is less than (i.e., S'), then the cooking operation corresponding to the next cooking segment (i.e., the (j+1)th cooking segment) is executed directly; if the value is less than (i.e., S'), then the cooking operation corresponding to the next cooking segment is executed directly. ji <S j If the temperature of the (i+1)th sampling time unit is sampled, the cumulative actual temperature-time product S' of the (i+1)th sampling time unit is calculated. j(i+1) And repeat the above comparison;

[0057] When the i-th sampling time unit is the last sampling time unit of the cooking segment (i.e., i = n) and the cumulative actual temperature time product is less than the cumulative ideal temperature time product (i.e., S'), ji <S j When S' is at this point, extending the cooking time will make the cumulative actual temperature-time product approach the cumulative ideal temperature-time product, i.e., extending the time will make S' jx ≥S j When the time is right, the j-th cooking segment ends and the next cooking segment begins, performing the corresponding cooking operation. jx This indicates the cumulative actual temperature-time product corresponding to the x-th sampling time unit, where x > n. During the extended cooking period, the duration of the sampling time unit and the temperature acquisition period are the same as those of the sampling time unit in the j-th cooking segment. If it is equal to or greater than (i.e., S'... ji ≥S j If the cooking operation is not executed, the cooking operation corresponding to the next cooking segment will be executed directly.

[0058] The design principle of adjusting cooking time is as follows: when the cumulative actual temperature-time product of a certain cooking segment is less than the cumulative ideal temperature-time product of that cooking segment, the difference between the cooking state of the food and the ideal relationship curve is bridged by extending the heating time of the food in the wok.

[0059] 2. Adjust the heating power

[0060] The present invention can also adjust the power in real time according to the temperature of the wok detected by the temperature measuring unit to track the wok temperature in the ideal relationship curve, so that the wok temperature at each cooking moment in the actual cooking process is basically consistent, thereby ensuring that the actual cooked dish achieves the effect of matching the flavor of the dish.

[0061] The specific method is as follows: when the actual temperature of the wok collected in a certain sampling time unit among multiple sampling time units set in a certain cooking segment is greater than the ideal temperature of the wok in the corresponding sampling time unit on the ideal relationship curve, the main control circuit of the intelligent cooking machine forces the actual temperature of the wok to approach the ideal temperature of the wok by increasing or decreasing the heating power. Preferably, the set temperature value is 10 degrees.

[0062] Let T' be the actual temperature of the wok collected in the l-th sampling time unit within the q-th cooking segment. l The ideal temperature of the wok in the l-th sampling time unit on the corresponding ideal relationship curve is T. l When T' l >T l , and T' l -T l If the value is greater than 10, the main control circuit of the intelligent cooking machine will reduce the heating power output to 0, thus stopping the heating power output and lowering the temperature. When T' l <T l And T l -T' l If the value is greater than 10, the main control circuit of the intelligent cooking machine will control the power board to output maximum power in order to raise the temperature.

[0063] Preferably, in this method, the sampling time units in the ideal relationship curve have the same time length and are set between 30 milliseconds and 1.5 seconds.

[0064] Furthermore, when the difference between the actual temperature of the wok collected in one of the multiple sampling time units within a certain cooking segment and the ideal temperature of the wok in the corresponding sampling time unit on the ideal relationship curve is less than the set temperature value, i.e., T... l -T' l <10 or T' l -T l When the power is less than 10, the power is adjusted according to the following PID algorithm:

[0065] ΔU=KP×[E(k)-E(k-1)]+KI×E(k)

[0066] +KD×[E(k)-2E(k-1)+E(k-2)]

[0067] The adjusted output power is: U(k) = U(k-1) + ΔU;

[0068] ΔU is the adjustment power increment value;

[0069] U(k-1) is the output power corresponding to the current sampling time unit;

[0070] E(k) is the difference between the sampled temperature and the target temperature within the current sampling time unit;

[0071] E(k-1) is the difference between the sampled temperature and the target temperature within the previous sampling time unit;

[0072] E(k-2): The difference between the sampled temperature and the target temperature within the previous sampling time unit;

[0073] This invention adjusts the output relationship between power and wok temperature by adjusting KP, KI, and KD. In actual cooking, when the wok temperature varies within a range below the set temperature value, adjusting the power in this way will not cause temperature overshoot, and the temperature can be finely adjusted to be close to the ideal temperature of the wok.

Claims

1. A compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, characterized in that, This includes a method for inputting recipes into a smart cooking machine to obtain an ideal relationship curve corresponding to dishes cooked using standard cooking techniques, composed of wok temperature and cooking time. This ideal relationship curve is divided into multiple cooking segments. The ideal relationship curve is stored in the main control circuit of the smart cooking machine as a target curve. When cooking a dish according to the recipe, and the real-time cooking process deviates from the standard cooking process, the cooking time is adjusted using the following method: The temperature measurement module of the main control circuit detects the temperature information of the wok in real time. It compares the cumulative actual temperature-time product of the wok in a certain sampling time unit of a certain cooking segment with the cumulative ideal temperature-time product of the wok in the corresponding cooking segment in the ideal relationship curve. The main control circuit controls according to the following judgment results: If the sampling time unit is not the last sampling time unit of the cooking segment and the cumulative actual temperature-time product corresponding to the sampling time unit is equal to or greater than the cumulative ideal temperature-time product, then the cooking operation corresponding to the next cooking segment is executed directly; if it is less, then sampling and comparison continue. When the sampling time unit is the last sampling time unit of the cooking segment and the cumulative actual temperature-time product corresponding to the sampling time unit is less than the cumulative ideal temperature-time product, the cooking segment time is extended to make the cumulative actual temperature-time product approach the cumulative ideal temperature-time product; if it is equal to or greater than the cumulative ideal temperature-time product, the cooking operation corresponding to the next cooking segment is executed directly. Given that there are n sampling time units within the j-th cooking segment, the cumulative ideal temperature-time product for that cooking segment is... = k=1, 2, ..., n The ideal temperature corresponding to the k-th sampling time unit. The time length of the k-th sampling time unit. ; The cumulative actual temperature-time product of the i-th sampling time unit within this cooking segment k = 1, 2, ..., i This represents the actual temperature corresponding to the kth sampling time unit.

2. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 1, is characterized in that... The time length of each sampling time unit within the same cooking segment is set to be the same.

3. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 2, is characterized in that... The sampling time units in different cooking segments have the same duration.

4. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 2, is characterized in that... The sampling time unit has a different duration in different cooking stages.

5. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 3 or 4, is characterized in that... The duration of the sampling time unit is set between 0.5 seconds and 1.5 seconds.

6. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 5, is characterized in that... The cooking segment refers to the cooking time interval between two adjacent time points in the entire cooking process of the dish. The time points are the cooking start time point, the start time point for each ingredient addition, and the cooking end time point set in the recipe.

7. The compensation method for using an intelligent cooking machine to make cooking approximate the standard cooking process of a recipe, as described in claim 5, is characterized in that... The cooking segment refers to the cooking time interval between two adjacent time points in the entire cooking process of the dish. The time points are the cooking start time point set in the recipe, the start time point of each ingredient addition, the time points of temperature change corresponding to at least two segmented cooking operations at different set temperatures for the ingredients in the pot between two adjacent ingredient additions, and the cooking end time point.

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