Food material processing method, device and equipment and computer storage medium
By obtaining oven temperature information and ingredient databases, and automatically determining ingredient types and cooking information, the existing ovens have solved the problems of high cost, complex operation and low recognition accuracy, and achieved intelligent and efficient ingredient cooking.
Patent Information
- Application Number
- CN202310750375.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2023-06-21
- Publication Date
- 2024-12-24
AI Technical Summary
The existing ovens have high cost, complex operation and low intelligence when handling ingredients, low food recognition accuracy and poor cooking effect.
By obtaining the temperature information when the oven is heated according to the preset temperature, and combining the historical ingredient database to determine the ingredient type and cooking information, the oven is automatically controlled to cook, avoiding the defects of camera installation and manual settings of users.
It improves the intelligence and convenience of the oven, improves the accuracy of food identification and cooking effect, and reduces cost and complexity.
Smart Images
Figure CN119174553A_ABST
Abstract
Description
Technical Field
[0001] The present application belongs to the field of electrical appliance technology, and specifically relates to a food processing method, device, equipment and computer storage medium. Background Art
[0002] Currently, when cooking ingredients in an oven, the oven can first identify the ingredients, and then select a corresponding cooking program to cook according to the identified ingredients.
[0003] In the prior art, ovens with food processing functions can be divided into two categories. The first category is an oven based on image recognition. The oven takes a photo of the food through a camera in the cavity, and then uses image recognition to determine the type of food, thereby realizing intelligent control of the oven program. This type of oven is usually more expensive and has certain requirements on the computing power of the control system itself. The second category is an oven based on user input needs. This type of oven will preset multiple recipe modes and realize the switching of control schemes through a human-machine interface, but in a strict sense, it does not achieve intelligent switching of the oven and still relies on user operation.
[0004] However, in the above method, the oven based on image recognition needs to install a camera, which increases the cost and complexity of the oven and affects the appearance and service life of the oven. In addition, the image recognition algorithm will be affected by factors such as light, angle, occlusion, etc., resulting in inaccurate food processing, which in turn affects the cooking effect of the ingredients. The oven based on user input needs requires the user to manually set the temperature, time and heating mode of the oven, resulting in low intelligence and convenience of the oven. Summary of the invention
[0005] The present application provides a food processing method, device, equipment and computer storage medium to solve the problems of high cost, complex operation, low intelligence, low accuracy of food identification and poor cooking effect in the prior art of food processing.
[0006] In a first aspect, the present application provides a method for processing food materials, comprising:
[0007] Acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be cooked is placed in the oven;
[0008] Determining the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of a plurality of ingredients in historical data when the oven is heated according to a first preset temperature;
[0009] Determining cooking information of the food to be cooked according to the food information, wherein the cooking instruction is used to indicate a target cooking time and a target cooking temperature of the food to be cooked;
[0010] The ingredients to be cooked are cooked according to the target cooking time and the target cooking temperature.
[0011] Optionally, before obtaining the first temperature information in the oven, the method further includes:
[0012] Respectively obtaining second temperature information of a plurality of ingredients in historical data when the oven is heated according to the first preset temperature, the second temperature information being used to indicate temperature changes when the plurality of ingredients are placed in the oven respectively;
[0013] An ingredient database is established according to the ingredient type, ingredient identification and the second temperature information corresponding to each ingredient in the plurality of ingredients.
[0014] Optionally, the obtaining first temperature information when the oven is heated according to the first preset temperature includes:
[0015] Acquire multiple heating stages of the oven, the multiple heating stages comprising: a first heating stage and a second heating stage, the heating power of the first heating stage is different from the heating power of the second heating stage;
[0016] When the oven is heated according to the first preset temperature, third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage are respectively obtained, and the first temperature information is composed of the third temperature information and the fourth temperature information.
[0017] Optionally, the food information includes: food type and a first food identifier, and determining the food information of the food to be cooked according to the first temperature information and the food database includes:
[0018] Determining the type of the food to be cooked according to the third temperature information and the food database;
[0019] The first ingredient identifier of the ingredient to be cooked is determined according to the fourth temperature information and the ingredient database.
[0020] Optionally, the food material database includes: the cooking time and cooking temperature corresponding to each of the multiple food materials, and determining the cooking information of the food material to be cooked according to the food material information includes:
[0021] Determine, according to the first ingredient identifier, the cooking time and cooking temperature corresponding to the first ingredient identifier in the ingredient database, and use the cooking time and cooking temperature corresponding to the first ingredient identifier as the target cooking time and target cooking temperature of the ingredient to be cooked;
[0022] The cooking information is determined or generated according to the target cooking time and the target cooking temperature.
[0023] Optionally, after obtaining the first temperature information when the oven is heated according to the first preset temperature, the method further includes:
[0024] Acquiring humidity information and oxygen concentration information when the oven is heated according to a first preset temperature;
[0025] performing optimization processing on the first temperature information according to the humidity information and the oxygen concentration information;
[0026] The step of determining the food information of the food to be cooked according to the first temperature information and the food database includes:
[0027] The ingredient information of the ingredient to be cooked is determined according to the optimized first temperature information and the ingredient database.
[0028] Optionally, after cooking the food to be cooked according to the cooking information, the method further includes:
[0029] Controlling the display screen of the oven to display target information, the target information including: the type of the ingredient, the first ingredient identifier, the target cooking time, and the target cooking temperature;
[0030] If a first operation of the user on the target information displayed on the display screen is obtained, adjusting the target information according to the first operation;
[0031] The food material database is updated according to the adjusted target information.
[0032] In a second aspect, the present application provides a food processing method, comprising:
[0033] Acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set by the oven before starting cooking, and the first temperature information is used to indicate a temperature change when food to be identified is placed in the oven;
[0034] The ingredient information of the ingredient to be identified is determined according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of various ingredients in historical data when the oven is heated according to a first preset temperature.
[0035] In a third aspect, the present application provides a food processing device, comprising:
[0036] an acquisition module, used to acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be cooked is placed in the oven;
[0037] a determination module, configured to determine the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of multiple ingredients in historical data when the oven is heated according to a first preset temperature;
[0038] The determination module is further used to determine the cooking information of the to-be-cooked food according to the food information, wherein the cooking information is used to indicate the target cooking time and target cooking temperature of the to-be-cooked food;
[0039] The processing module is used to cook the ingredients to be cooked according to the cooking information.
[0040] Optionally, the acquisition module is further used to respectively acquire second temperature information of multiple ingredients in the historical data when the oven is heated according to the first preset temperature, the second temperature information being used to indicate temperature changes when the multiple ingredients are placed in the oven respectively;
[0041] The processing module is further used to establish an ingredient database according to the ingredient type, ingredient identification and the second temperature information corresponding to each ingredient in the plurality of ingredients.
[0042] Optionally, the acquisition module is further used to acquire multiple heating stages of the oven, the multiple heating stages including: a first heating stage and a second heating stage, the heating power of the first heating stage is different from the heating power of the second heating stage;
[0043] The acquisition module is specifically used to respectively acquire third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage when the oven is heated according to the first preset temperature, and the first temperature information is composed of the third temperature information and the fourth temperature information.
[0044] Optionally, the determination module is specifically used to determine the ingredient type of the ingredient to be cooked according to the third temperature information and the ingredient database;
[0045] The determination module is specifically configured to determine the first ingredient identifier of the ingredient to be cooked according to the fourth temperature information and the ingredient database.
[0046] Optionally, the food database includes: a cooking time and a cooking temperature corresponding to each of the multiple food ingredients, and the processing module is specifically configured to determine, according to the first food ingredient identifier, a cooking time and a cooking temperature corresponding to the first food ingredient identifier in the food database, and use the cooking time and the cooking temperature corresponding to the first food ingredient identifier as a target cooking time and a target cooking temperature of the food to be cooked;
[0047] The determination module is further used to determine or generate the cooking information according to the target cooking time and the target cooking temperature.
[0048] Optionally, the acquisition module is further used to acquire humidity information and oxygen concentration information when the oven is heated according to the first preset temperature;
[0049] The processing module is further used to optimize the first temperature information according to the humidity information and the oxygen concentration information;
[0050] The determination module is specifically used to determine the ingredient information of the ingredient to be cooked according to the optimized first temperature information and the ingredient database.
[0051] In a fourth aspect, the present application provides a food processing device, further comprising
[0052] An acquisition module: used to acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be identified is placed in the oven;
[0053] Determination module: used to determine the food information of the food to be identified according to the first temperature information and the food database, wherein the food database is established according to the temperature changes of various food ingredients in the historical data when the oven is heated according to the first preset temperature.
[0054] In a fifth aspect, the present application provides a food processing device, comprising:
[0055] Memory;
[0056] processor;
[0057] Wherein, the memory stores computer-executable instructions;
[0058] The processor executes the computer-executable instructions stored in the memory to implement the food processing method as described in the first aspect and various possible implementations of the first aspect.
[0059] In a sixth aspect, the present application provides a computer storage medium, characterized in that the computer storage medium stores computer execution instructions, and when the computer execution instructions are executed by a processor, they are used to implement the food processing method as described in the first aspect and various possible implementations of the first aspect.
[0060] The food processing method provided in the present application obtains first temperature information when the oven is heated according to a first preset temperature, and determines the food type and the first food identification of the food to be cooked in combination with a historical food database, and then determines the cooking information for cooking the food, and cooks the food to be cooked according to the cooking information; this method improves the intelligence and convenience of the oven, and also improves the accuracy of food identification, thereby improving the effect of food cooking. BRIEF DESCRIPTION OF THE DRAWINGS
[0061] The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the present application and, together with the description, serve to explain the principles of the present application.
[0062] Figure 1 It is a food processing scene diagram provided by this application;
[0063] Figure 2 This is the process of the food processing method provided by this application Figure 1 ;
[0064] Figure 3 A schematic diagram of a change curve of humidity in an oven provided in this embodiment;
[0065] Figure 4 This is the process of the food processing method provided by this application Figure 2 ;
[0066] Figure 5 A schematic diagram of temperature information provided in this embodiment;
[0067] Figure 6 This is the process of the food processing method provided by this application Figure 3 ;
[0068] Figure 7 The structural diagram of the food processing device provided in this application Figure 1 ;
[0069] Figure 8 The structural diagram of the food processing device provided in this application Figure 2 ;
[0070] Fig. 9 This is a schematic diagram of the structure of the food processing equipment provided in this application.
[0071] The above drawings have shown clear embodiments of the present application, which will be described in more detail later. These drawings and text descriptions are not intended to limit the scope of the present application in any way, but to illustrate the concept of the present application to those skilled in the art by referring to specific embodiments. DETAILED DESCRIPTION
[0072] In order to make the purpose, technical solutions and advantages of this application clearer, the technical solutions in this application will be clearly and completely described below in conjunction with the drawings in this application. Obviously, the described embodiments are part of the embodiments of this application, not all of the embodiments. Based on the embodiments in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of this application.
[0073] The terms "first", "second", "third", "fourth", etc. (if any) in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects, and are not necessarily used to describe a specific order or sequence. It should be understood that the numbers used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in sequences other than those illustrated or described herein, for example.
[0074] In the embodiments of the present application, the words "exemplary" or "for example" are used to indicate examples, illustrations or descriptions. Any embodiment or design described as "exemplary" or "for example" in the present application should not be interpreted as being more preferred or more advantageous than other embodiments or designs. Specifically, the use of words such as "exemplary" or "for example" is intended to present related concepts in a specific way.
[0075] In the prior art, ovens with food processing functions can be divided into two categories. The first category is ovens based on image recognition. The oven takes pictures of food through a camera in the cavity, and then uses image recognition to determine the type of food, thereby obtaining cooking information corresponding to the type of food through an algorithm. The cooking information is used to intelligently control the oven program to cook the food, but this type of oven is usually expensive and has certain requirements on the computing power of the control system itself; the second category is ovens based on user input needs. This type of oven will preset multiple recipe modes, and users need to refer to the manual to manually control the oven when using it. Therefore, in a strict sense, the oven does not achieve intelligent switching and still depends on user operation.
[0076] However, in the above method, the oven based on image recognition needs to install a camera, which increases the cost and complexity of the oven and affects the appearance and service life of the oven. In addition, the image recognition algorithm will be affected by factors such as light, angle, occlusion, etc., resulting in inaccurate food processing, which in turn affects the cooking effect of the ingredients. The oven based on user input needs requires the user to manually set the temperature, time and heating mode of the oven, resulting in low intelligence and convenience of the oven.
[0077] In response to the above problems, the present application provides a method for processing food. Figure 1 This is a food processing scene diagram provided by this application. Figure 1 As shown, the oven 1 is provided with a display screen 2, and the oven 1 is communicatively connected with the display screen 2. The temperature bar on the display screen 2 is used to display the temperature change in the oven. The display screen 2 can also display the properties of the currently cooked ingredients, such as: total cooking time, cooking time, cooking temperature, cooking type and the first ingredient identification, wherein the user can adjust the cooking time, cooking temperature, cooking type and the first ingredient identification. The oven 1 is also provided with three controls of start / cancel, increase and decrease to control the current operating parameters of the oven.
[0078] The food processing method provided in the present application obtains first temperature information when the oven is heated according to a first preset temperature, and determines the food type and the first food identification of the food to be cooked in combination with a historical food database, and then determines the cooking information for cooking the food, and cooks the food to be cooked according to the cooking information; this method improves the intelligence and convenience of the oven, and also improves the accuracy of food identification, thereby improving the effect of food cooking.
[0079] The technical solution of the present application and how the technical solution of the present application solves the above-mentioned technical problems are described in detail below with specific embodiments. The following specific embodiments can be combined with each other, and the same or similar concepts or processes may not be repeated in some embodiments. The embodiments of the present application will be described below in conjunction with the accompanying drawings.
[0080] Figure 2 This is the process of the food processing method provided by this application Figure 1 ;like Figure 2 As shown, the food processing method provided in this embodiment includes:
[0081] S101: Acquire first temperature information when the oven is heated according to a first preset temperature.
[0082] The first preset temperature is used to indicate the heating temperature set before the oven starts cooking. When the oven is cooking, there are multiple stages, for example, including: a heating stage and a cooking stage. The purpose of setting the first preset temperature is to heat the oven so that the temperature inside the oven is raised from 0°C to the first preset temperature.
[0083] The first temperature information is used to indicate the temperature change when the food to be cooked is placed in the oven. It can be understood that the first temperature information is the temperature change in the oven when the oven temperature is increased from 0°C to the first preset temperature.
[0084] It is understandable that a temperature sensor may be provided in the oven, and the temperature sensor may obtain temperature data in the oven, and then determine the temperature change when the food to be cooked is placed therein based on the temperature data in the oven.
[0085] Optionally, after the first temperature information is obtained, the first temperature information may be optimized. Specifically, the humidity information and oxygen concentration information when the oven is heated according to the first preset temperature are obtained; and the first temperature information is optimized according to the humidity information and oxygen concentration information.
[0086] The humidity information is used to indicate the change in humidity when food to be cooked is placed in the oven, and the oxygen concentration information is used to indicate the change in oxygen concentration when food to be cooked is placed in the oven.
[0087] Figure 3 The following is a schematic diagram of the change curve of the humidity in the oven provided in this embodiment. Figure 3 As shown in FIG. 1 , during the operation of the oven, the humidity in the oven first increases, then decreases, and finally becomes stable with the operation time. The humidity in the oven is the highest at T1, and the humidity at this time is RH1. The humidity information can be, for example, Figure 3 Humidity variation curve shown.
[0088] It is understandable that different ingredients require different amounts of heat, cooking time, and cooking temperature when cooking, which results in different humidity change curves in the oven when cooking different ingredients. Therefore, the humidity change curve in the current oven can be obtained through the humidity sensor, and the first temperature information can be optimized according to the humidity change curve.
[0089] At the same time, the quantity and volume of the ingredients in the oven will also affect the temperature change in the oven, resulting in inaccurate temperature change. Therefore, after obtaining the temperature change in the oven, the humidity and oxygen concentration in the oven can also be obtained, and then the temperature change can be corrected and optimized according to the humidity and oxygen concentration to ensure that the first temperature information is more accurate.
[0090] S102: Determine the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database.
[0091] The food material database is established based on the temperature changes of various food materials in the historical data when the oven is heated according to the first preset temperature. The food material database may include, for example: temperature change curves of various different food materials, and the corresponding relationship between the temperature change curve of each food material and the type of the food material.
[0092] The food information may include, for example, at least one of the type, identification, and cooking method of the food to be cooked.
[0093] In this step, the specific implementation method of determining the food information of the food to be cooked may be, for example, detecting the temperature change in the oven through a temperature sensor and the corresponding relationship in the food database to determine the food information of the food to be cooked.
[0094] Optionally, if the first temperature information is optimized first temperature information, this step specifically includes: determining the ingredient information of the ingredient to be cooked according to the optimized first temperature information and the ingredient database.
[0095] S103: Determine cooking information of the ingredients to be cooked according to the ingredient information.
[0096] The cooking information is used to indicate the target cooking time and target cooking temperature of the food to be cooked.
[0097] It is understandable that if the target cooking time is too short and the target cooking temperature is too low, the food will not be cooked, and if the target cooking time is too long and the target cooking temperature is too high, the food will be burnt and inedible. Therefore, the target cooking time and the target cooking temperature directly affect the cooking effect of the food. Due to the different heat absorption rates of the food (that is, the ability of the food to absorb heat), different cooking information can be used for different food. After the food information is determined, the optimal cooking time and the optimal cooking temperature corresponding to the food to be cooked can be determined according to the food information.
[0098] S104: Cooking the ingredients to be cooked according to the cooking information.
[0099] Among them, after the cooking information is determined, the oven can be controlled to cook the ingredients according to the target cooking time and target cooking temperature indicated by the cooking information until the cooking is completed.
[0100] Optionally, after cooking is completed, the oven may send a prompt message indicating that cooking is completed to the user terminal, or play a voice indicating that cooking is completed through a voice module, so that the user can take out the cooked food in time.
[0101] The food processing method provided in the present embodiment obtains first temperature information when the oven heats the food to be cooked at a first preset temperature, determines the food information of the food to be cooked according to the first temperature information when heating at the first preset temperature, determines the cooking information of the food to be cooked according to the food information, and cooks the food to be cooked according to the cooking information; this method improves the intelligence and convenience of the oven, and also improves the accuracy of food identification, thereby improving the effect of food cooking.
[0102] Figure 4 This is the process of the food processing method provided by this application Figure 2 .like Figure 4 As shown, in this embodiment Figure 2 Based on the embodiment, the food processing method is described in detail. The food processing method shown in this embodiment includes:
[0103] S201: Obtaining second temperature information of various ingredients in historical data when the oven is heated according to the first preset temperature.
[0104] The second temperature information is used to indicate the temperature change when multiple ingredients are placed in the oven. It can be understood that the second temperature information is a set of temperature change conditions in the oven when the temperature of each ingredient is increased from 0°C to the first preset temperature when multiple ingredients are placed in the oven.
[0105] S202: Establishing an ingredient database according to the ingredient type, ingredient identifier and the second temperature information corresponding to each ingredient in the plurality of ingredients.
[0106] Among them, the ingredient type is used to distinguish the ingredients through ingredient classification, and the ingredient label is used to indicate the specific ingredients.
[0107] According to the relationship between the food type, food identification and the temperature change curve of each food, a food database is established. For example, the food database may include: the temperature change of root food, the temperature change of meat food, the temperature change of mushroom food; it may also include the temperature change of potato in the root food, the temperature change of chicken in the meat food, and the temperature change of enoki mushroom in the mushroom food.
[0108] Figure 5 This is a schematic diagram of temperature information provided in this embodiment. Figure 5 As shown in the figure, when the ingredients are being cooked, the temperature in the oven will change as the cooking time changes. The temperature changes of ingredients 1 and 2 are different.
[0109] S203: Acquire multiple heating stages of the oven, where the multiple heating stages include: a first heating stage and a second heating stage.
[0110] Among them, the multiple heating stages include: a first heating stage and a second heating stage; the heating power of the first heating stage is different from the heating power of the second heating stage, for example, the heating power of the first heating stage is greater than the heating power of the second heating stage.
[0111] It is understandable that the heating function in the oven is mainly realized by multiple heating tubes, and the heating power of each heating tube can be the same or different. When heating, one heating tube can be turned on for heating, or multiple heating tubes can be turned on for heating at the same time. In this step, the main difference between the multiple different heating stages is that the total heating power of the turned-on heating tubes is different. Therefore, multiple heating tubes can be combined to work or a single heating tube can be controlled to work, so as to obtain multiple heating stages.
[0112] Continue to see Figure 5 It can be seen that the 0-T1 stage is the first heating stage, and the T1-T2 stage is the second heating stage.
[0113] S204: When the oven is heating according to the first preset temperature, third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage are respectively obtained.
[0114] The first temperature information is composed of the third temperature information and the fourth temperature information. The first temperature information corresponding to the heating stage can also be divided into the third temperature information corresponding to the first stage and the fourth temperature information corresponding to the second heating stage.
[0115] The first preset temperature of the oven during heating should be consistent with the preset temperature in the historical data, so that the temperature change of the food to be cooked during the cooking process is consistent with the preset temperature of the temperature change corresponding to the food database, thereby improving the accuracy of food recognition.
[0116] Continue to see Figure 5 It can be seen that the temperature change curve corresponding to the 0-T1 stage is the third temperature information in this step. The essence of the third temperature information is: as time increases from 0 to T1, the temperature in the oven changes from the daily temperature t0 to t1.
[0117] The temperature change curve corresponding to the T1-T2 stage is the fourth temperature information in this step, and the essence of the fourth temperature information is: as time increases from T1 to T2, the temperature in the oven changes from temperature t1 to t2. It can be understood that the third temperature information and the fourth temperature information of the same food are different.
[0118] S205: Determine the type of the food to be cooked according to the third temperature information and the food database.
[0119] By comparing the similarity between the third temperature information in the oven and the temperature information in the food database, it is determined that the food type corresponding to the temperature information with the highest similarity in the food database is the food type of the food to be cooked.
[0120] For example, the third temperature information when the oven is heated at 200°C is a temperature change curve. The type of ingredients that have the highest similarity to the temperature change curve when heated at 200°C in the ingredient database is root ingredients. Therefore, the ingredient type of the ingredient to be cooked is root ingredients.
[0121] Continue to see Figure 5 It can be seen that the type of the food to be cooked can be determined by the temperature change curve corresponding to the first heating stage. The temperature change curves of the same type of food in the first heating stage are the same or similar. Figure 5 Ingredients 1 and 2 are of the same type, and therefore, the temperature change curves of ingredients 1 and 2 in the first heating stage (0-T1 stage) are highly overlapped.
[0122] S206: Determine a first ingredient identifier of the ingredient to be cooked according to the fourth temperature information and the ingredient database.
[0123] By comparing the similarity between the fourth temperature information in the oven and the temperature information in the food database, the food with the highest similarity and a similarity not less than a threshold is determined as the first food identification.
[0124] For example, if the temperature change curve in the food material database that has a similarity of not less than 90% with the fourth temperature information and has the highest similarity corresponds to an food material identified as potato, then the first food material is identified as potato.
[0125] The purpose of setting the similarity to be not less than the threshold in this step is to avoid errors in identifying ingredient labels when the similarity between the temperature information of the ingredient to be cooked and the temperature information in the ingredient database is very low.
[0126] S207: Determine, according to the first ingredient identifier, the cooking time and cooking temperature corresponding to the first ingredient identifier in the ingredient database.
[0127] The food material database includes: the cooking time and cooking temperature corresponding to each of the multiple food materials; and the cooking time and cooking temperature corresponding to the first food material identifier are used as the target cooking time and target cooking temperature of the food material to be cooked.
[0128] It is understandable that there is a correlation between the ingredient identification, cooking time and cooking temperature in the ingredient database. Therefore, the corresponding cooking time and cooking temperature can be searched in the ingredient database according to the first ingredient identification.
[0129] For example, the first ingredient is identified as potato, and in the ingredient database the cooking time of potato is 15 minutes and the cooking temperature is 210°C. Then the cooking time corresponding to the first ingredient identification is 15 minutes and the target cooking temperature is 210°C.
[0130] Optionally, according to the ingredient category, a target cooking time and a target cooking temperature corresponding to the ingredient category in the ingredient database are determined.
[0131] It is understandable that when the first ingredient identifier cannot be determined, the target cooking time and the target cooking temperature can be determined according to the ingredient category.
[0132] For example, if the ingredient type is root vegetables, and the cooking time corresponding to the root vegetables in the ingredient database is 14 minutes, and the cooking temperature is 200°C, then the target cooking time corresponding to the ingredient category is 14 minutes, and the target cooking temperature is 200°C.
[0133] S208: Determine the cooking time and cooking temperature corresponding to the first ingredient identifier in the ingredient database according to the first ingredient identifier, and use the cooking time and cooking temperature corresponding to the first ingredient identifier as the target cooking time and target cooking temperature of the ingredient to be cooked.
[0134] S209: Determine or generate cooking information according to the target cooking time and the target cooking temperature.
[0135] The cooking information is used to control the oven to process the ingredients to be cooked.
[0136] S210: Cooking the food to be cooked according to the target cooking time and the target cooking temperature.
[0137] Among them, step S210 is similar to the above-mentioned step S104 and will not be repeated here.
[0138] Optionally, after cooking the food to be cooked according to the cooking information, the method further comprises: controlling a display screen of the oven to display target information;
[0139] The target information includes: ingredient type, first ingredient identifier, target cooking time, and target cooking temperature.
[0140] After the ingredients to be cooked are cooked, the oven will display the target information of the ingredients to be cooked during the cooking process on the display screen: such as ingredient type, ingredient identification, target cooking time and target cooking temperature, so that the user can adjust the target information.
[0141] Optionally, after the target information is displayed on the display screen, the user can also modify the target information. The specific steps are as follows: obtaining a first operation of the user on the target information displayed on the display screen, adjusting the target information according to the first operation; and updating the food database according to the adjusted target information.
[0142] The first operation is the user's adjustment of the target information. The user can set the target information manually or through voice interaction. The user can adjust the accuracy of the target information or adjust the target information according to his or her own needs.
[0143] After adjusting the target information, the ingredient database can be updated according to the target information adjusted by the user to obtain a new ingredient database. When the user cooks the same ingredients next time, the ingredients can be cooked directly according to the adjusted cooking time and cooking temperature, which can improve cooking efficiency and enhance user experience.
[0144] The food processing method provided in the present embodiment obtains second temperature information of multiple foods in historical data when the oven is heated according to a first preset temperature, establishes a food database according to the food type, food identification and the second temperature information corresponding to each of the multiple foods, obtains multiple heating stages of the oven, and the multiple heating stages include: a first heating stage and a second heating stage, when the oven is heated according to the first preset temperature, respectively obtains third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage, determines the food type of the food to be cooked according to the third temperature information and the food database, and determines the food type of the food to be cooked according to the fourth temperature information and the food database. The method comprises the following steps: using the ingredient database to determine a first ingredient identifier of the ingredient to be cooked, determining a cooking time and a cooking temperature corresponding to the first ingredient identifier in the ingredient database according to the first ingredient identifier, determining or generating cooking information according to the target cooking time and the target cooking temperature, and controlling the display screen of the oven to display the target information. If a first operation of the user on the target information displayed on the display screen is obtained, adjusting the target information according to the first operation, and updating the ingredient database according to the adjusted target information. The method not only improves the accuracy of oven ingredient recognition through the historical ingredient database and the manual operation of the user, but also meets the user's demand for personalized ingredient cooking.
[0145] Figure 6 This is the process of the food processing method provided by this application Figure 3 This embodiment is based on the problem of inaccurate food identification in the prior art, and proposes a food processing method, which can improve the accuracy of food identification and avoid the defects of the prior art of increasing the cost and complexity of the oven and affecting the appearance and service life of the oven caused by identifying food through a camera device. Figure 6 As shown, the food processing method provided in this embodiment includes:
[0146] S301: Acquire first temperature information when the oven is heated according to a first preset temperature.
[0147] Among them, step S301 is similar to step S101 and will not be repeated here.
[0148] S302: Determine the food information of the food to be identified according to the first temperature information and the food database.
[0149] Among them, the ingredients to be identified are used to indicate the ingredients for identifying the types of ingredients in the oven, and the ingredients to be cooked are used to indicate the ingredients in the cooking oven. Apart from this, the remaining steps of S302 are similar to step S102 and will not be repeated here.
[0150] The food processing method provided in the present embodiment obtains first temperature information when the oven is heated according to a first preset temperature, the first preset temperature is used to indicate the heating temperature set by the oven before starting cooking, and the first temperature information is used to indicate the temperature change when the food to be identified is placed in the oven; according to the first temperature information and a food database, the food information of the food to be identified is determined, and the food database is established based on the temperature change of multiple foods in historical data when the oven is heated according to the first preset temperature; the method avoids the problem of installing a camera in the oven for food identification, which is affected by factors such as light, angle, and occlusion, resulting in inaccurate food identification and high oven cost, and also avoids the problem of users manually setting the temperature, time and heating mode of the oven, resulting in low intelligence and convenience of the oven. The method improves the intelligence of food identification, improves the convenience of food identification, reduces the cost of the oven, and improves the user experience.
[0151] Figure 7 The structural diagram of the food processing device provided in this application Figure 1 .like Figure 7 As shown, the present application provides a food processing device, the food processing device 300 includes:
[0152] An acquisition module 301 is used to acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be cooked is placed in the oven;
[0153] A determination module 302, configured to determine the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of multiple ingredients in historical data when the oven is heated according to a first preset temperature;
[0154] The determining module 302 is further used to determine the cooking information of the food to be cooked according to the food information, wherein the cooking information is used to indicate the target cooking time and target cooking temperature of the food to be cooked;
[0155] The processing module 303 is used to cook the ingredients to be cooked according to the cooking information.
[0156] Optionally, the acquisition module 301 is further used to respectively acquire second temperature information of multiple ingredients in the historical data when the oven is heated according to the first preset temperature, the second temperature information being used to indicate temperature changes when the multiple ingredients are placed in the oven respectively;
[0157] The processing module 303 is further configured to establish an ingredient database according to the ingredient type, ingredient identifier and the second temperature information corresponding to each ingredient in the plurality of ingredients.
[0158] Optionally, the acquisition module 301 is further used to acquire multiple heating stages of the oven, the multiple heating stages including: a first heating stage and a second heating stage, the heating power of the first heating stage is different from the heating power of the second heating stage;
[0159] The acquisition module 301 is specifically used to respectively acquire third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage when the oven is heated according to the first preset temperature, and the first temperature information is composed of the third temperature information and the fourth temperature information.
[0160] Optionally, the determination module 302 is specifically configured to determine the type of the food to be cooked according to the third temperature information and the food database;
[0161] The determining module 302 is specifically configured to determine the first ingredient identifier of the ingredient to be cooked according to the fourth temperature information and the ingredient database.
[0162] Optionally, the food database includes: a cooking time and a cooking temperature corresponding to each of the multiple food ingredients, and the processing module 303 is specifically configured to determine, according to the first food ingredient identifier, a cooking time and a cooking temperature corresponding to the first food ingredient identifier in the food database, and use the cooking time and the cooking temperature corresponding to the first food ingredient identifier as a target cooking time and a target cooking temperature of the food to be cooked;
[0163] The determination module 302 is further configured to determine or generate the cooking information according to the target cooking time and the target cooking temperature.
[0164] Optionally, the acquisition module 301 is further used to acquire humidity information and oxygen concentration information when the oven is heated according to the first preset temperature;
[0165] The processing module 303 is further used to optimize the first temperature information according to the humidity information and the oxygen concentration information;
[0166] The determination module 302 is specifically configured to determine the ingredient information of the ingredient to be cooked according to the optimized first temperature information and the ingredient database.
[0167] Figure 8 The structural diagram of the food processing device provided in this application Figure 2 .like Figure 8 As shown, the present application provides a food processing device, the food processing device 400 includes:
[0168] Acquisition module 401: used to acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate the heating temperature set by the oven before starting cooking, and the first temperature information is used to indicate the temperature change when the food to be identified is placed in the oven;
[0169] Determination module 402: used to determine the food information of the food to be identified according to the first temperature information and a food database, wherein the food database is established according to temperature changes of various food ingredients in historical data when the oven is heated according to a first preset temperature.
[0170] Fig. 9 This is a schematic diagram of the structure of the food processing equipment provided in this application. Figure 8 As shown, the present application provides a food processing device, and the food processing device 500 includes: a receiver 501, a transmitter 502, a processor 503 and a memory 504.
[0171] Receiver 501, used for receiving instructions and data;
[0172] A transmitter 502, used for sending instructions and data;
[0173] Memory 504, used to store computer-executable instructions;
[0174] The processor 503 is used to execute the computer-executable instructions stored in the memory 504 to implement the various steps performed by the food processing method in the above embodiment. For details, please refer to the relevant description in the above food processing method embodiment.
[0175] Optionally, the memory 504 may be independent or integrated with the processor 503 .
[0176] When the memory 504 is independently provided, the electronic device further includes a bus for connecting the memory 504 and the processor 503 .
[0177] The present application also provides a computer-readable storage medium, in which computer-executable instructions are stored. When a processor executes the computer-executable instructions, the food processing method executed by the above-mentioned food processing device is implemented.
[0178] It will be appreciated by those skilled in the art that all or some of the steps, systems, and functional modules / units in the methods disclosed above may be implemented as software, firmware, hardware, and appropriate combinations thereof. In hardware implementations, the division between the functional modules / units mentioned in the above description does not necessarily correspond to the division of physical components; for example, a physical component may have multiple functions, or a function or step may be performed by several physical components in cooperation. Some or all physical components may be implemented as software executed by a processor, such as a central processing unit, a digital signal processor, or a microprocessor, or implemented as hardware, or implemented as an integrated circuit, such as an application-specific integrated circuit. Such software may be distributed on a computer-readable medium, which may include a computer storage medium (or non-transitory medium) and a communication medium (or temporary medium). As known to those skilled in the art, the term computer storage medium includes volatile and non-volatile, removable and non-removable media implemented in any method or technology for storing information (such as computer-readable instructions, data structures, program modules, or other data). Computer storage media include, but are not limited to, RAM, ROM, EEPROM, flash memory or other memory technology, CD-ROM, digital versatile disks (DVD) or other optical disk storage, magnetic cassettes, magnetic tapes, magnetic disk storage or other magnetic storage devices, or any other medium that can be used to store the desired information and can be accessed by a computer. In addition, it is well known to those of ordinary skill in the art that communication media typically contain computer-readable instructions, data structures, program modules, or other data in a modulated data signal such as a carrier wave or other transport mechanism, and may include any information delivery media.
[0179] So far, the technical solution of the present application has been described in conjunction with the preferred embodiments shown in the accompanying drawings. However, it is easy for those skilled in the art to understand that the protection scope of the present application is obviously not limited to these specific embodiments, and the above embodiments are only used to illustrate the technical solution of the present application rather than to limit it. Although the present application has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present application.
Claims
1. A food processing method, characterized in that: The method comprises: Acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be cooked is placed in the oven; Determining the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of multiple ingredients in historical data when the oven is heated according to the first preset temperature; Determining cooking information of the food to be cooked according to the food information, wherein the cooking information is used to indicate a target cooking time and a target cooking temperature of the food to be cooked; The ingredients to be cooked are cooked according to the target cooking time and the target cooking temperature.
2. The method according to claim 1, characterized in that Before obtaining the first temperature information in the oven, the method further includes: Respectively obtaining second temperature information of a plurality of ingredients in historical data when the oven is heated according to the first preset temperature, the second temperature information being used to indicate temperature changes when the plurality of ingredients are placed in the oven respectively; An ingredient database is established according to the ingredient type, ingredient identification and the second temperature information corresponding to each ingredient in the plurality of ingredients.
3. The method according to claim 1, characterized in that The obtaining of first temperature information when the oven is heated according to the first preset temperature includes: Acquire multiple heating stages of the oven, the multiple heating stages comprising: a first heating stage and a second heating stage, the heating power of the first heating stage is different from the heating power of the second heating stage; When the oven is heated according to the first preset temperature, third temperature information corresponding to the first heating stage and fourth temperature information corresponding to the second heating stage are respectively obtained, and the first temperature information is composed of the third temperature information and the fourth temperature information.
4. The method according to claim 3, characterized in that The food information includes: food type and first food identification, and determining the food information of the food to be cooked according to the first temperature information and the food database includes: Determining the type of the food to be cooked according to the third temperature information and the food database; The first ingredient identifier of the ingredient to be cooked is determined according to the fourth temperature information and the ingredient database.
5. The method according to claim 4, characterized in that The food material database includes: the cooking time and cooking temperature corresponding to each of the multiple food materials, and the determining the cooking information of the food material to be cooked according to the food material information includes: Determine, according to the first ingredient identifier, the cooking time and cooking temperature corresponding to the first ingredient identifier in the ingredient database, and use the cooking time and cooking temperature corresponding to the first ingredient identifier as the target cooking time and target cooking temperature of the ingredient to be cooked; The cooking information is determined or generated according to the target cooking time and the target cooking temperature.
6. The method according to claim 1, characterized in that After obtaining the first temperature information when the oven is heated according to the first preset temperature, the method further includes: Acquiring humidity information and oxygen concentration information when the oven is heated according to a first preset temperature; performing optimization processing on the first temperature information according to the humidity information and the oxygen concentration information; The step of determining the food information of the food to be cooked according to the first temperature information and the food database includes: The ingredient information of the ingredient to be cooked is determined according to the optimized first temperature information and the ingredient database.
7. A food processing method, characterized in that: The method comprises: Acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set by the oven before starting cooking, and the first temperature information is used to indicate a temperature change when food to be identified is placed in the oven; The ingredient information of the ingredient to be identified is determined according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of various ingredients in historical data when the oven is heated according to a first preset temperature.
8. A food processing device, characterized in that: include: an acquisition module, used to acquire first temperature information when the oven is heated according to a first preset temperature, wherein the first preset temperature is used to indicate a heating temperature set before the oven starts cooking, and the first temperature information is used to indicate a temperature change when food to be cooked is placed in the oven; a determination module, configured to determine the ingredient information of the ingredient to be cooked according to the first temperature information and an ingredient database, wherein the ingredient database is established according to temperature changes of multiple ingredients in historical data when the oven is heated according to a first preset temperature; The determination module is further used to determine the cooking information of the to-be-cooked food according to the food information, wherein the cooking information is used to indicate the target cooking time and target cooking temperature of the to-be-cooked food; The processing module is used to cook the ingredients to be cooked according to the cooking information.
9. A food processing device, characterized in that: include: Memory; processor; Wherein, the memory stores computer-executable instructions; The processor executes the computer-executable instructions stored in the memory to implement the food processing method as described in any one of claims 1 to 6 or claim 7.
10. A computer storage medium, characterized in that: The computer storage medium stores computer executable instructions, which, when executed by a processor, are used to implement the food processing method as described in any one of claims 1 to 6 or claim 7.