Pressure cooking utensil, cooking control method and device and storage medium

Abstract

The invention relates to a pressure cooking utensil, a cooking control method and device and a storage medium, and the cooking control method comprises the steps: obtaining an actual image of a food material in the pressure cooking utensil, carrying out the feature extraction of the actual image, and obtaining an actual feature map of the food material; obtaining a first maturity degree of the food material according to a pre-trained identification model and the actual feature map; the recognition model is used for outputting the first maturity of the corresponding food material according to an input actual feature map of the food material; according to the cooking parameter database, the user requirement and the first maturity of the food materials, the temperature control device and the pressure regulator are adjusted to complete cooking of the food materials, the problem that in the prior art, pressure and temperature needed by different food materials are not accurately controlled, and consequently the nutritional value of the food materials is lost is solved, and the cooking efficiency is improved. When different food materials are cooked, the needed pressure and temperature can be accurately controlled.

Description

Technical Field

[0001] The present application relates to the technical field of cooking equipment, and in particular to a pressure cooking device, a cooking control method, a device and a storage medium. Background Art

[0002] With the development of cooking equipment technology, pressure cooking appliances have emerged in order to stew more delicious ingredients and lock in the freshness of ingredients.

[0003] In the process of cooking different ingredients, basically only the heating temperature of the cooking equipment is adjusted, and the pressure and temperature required for different ingredients are not accurately controlled, resulting in incomplete cooking or over-burned food, which will have a great impact on the taste and health of the user.

[0004] There is currently no effective solution to the problem that the relevant technology does not accurately control the pressure and temperature required for different ingredients, resulting in the loss of nutritional value of the ingredients. Summary of the invention

[0005] In this embodiment, a pressure cooking appliance, a cooking control method, an apparatus, an electronic device and a storage medium are provided to solve the problem in the related art that the pressure and temperature required for different ingredients cannot be accurately controlled, resulting in loss of nutritional value of the ingredients.

[0006] In a first aspect, a pressure cooking device is provided in this embodiment, and the pressure cooking device comprises:

[0007] A body, wherein the body is provided with a cooking cavity;

[0008] An image recognition device, disposed on the main body, and used to recognize the shape of food;

[0009] A temperature control device, disposed on the body, capable of controlling the temperature value in the cooking cavity;

[0010] A pressure regulator, disposed on the body, capable of controlling the pressure value in the cooking cavity;

[0011] A controller is used to determine the first degree of maturity of the food according to the current shape of the food; the controller is connected to the temperature acquisition device and the pressure regulator respectively, and the controller adjusts the temperature control device and the pressure regulator according to user needs and the first degree of maturity of the food to complete the cooking of the food.

[0012] In some embodiments, the form of the food includes: the type of the food, the shapes of the food corresponding to different stages of the food, and the amount of oil released from the food.

[0013] In some embodiments, the pressure cooking device further comprises: a hardness detection sensor connected to the controller; the hardness detection sensor is disposed in the cooking cavity, in contact with the food, and is used to detect the hardness of the food;

[0014] The controller determines the second maturity of the food according to the hardness of the food; the controller adjusts the pressure regulator and the temperature controller according to user needs, the first maturity of the food and the second maturity of the food to complete the cooking of the food.

[0015] In a second aspect, a cooking control method is provided in this embodiment, the method comprising:

[0016] Acquire an actual image of food in the pressure cooking device, perform feature extraction on the actual image, and obtain an actual feature map of the food;

[0017] According to the pre-trained recognition model and the actual feature map, the first maturity of the food is obtained; the recognition model is used to output the first maturity of the corresponding food according to the input actual feature map of the food;

[0018] According to the cooking parameter database, user requirements and the first maturity of the food, the temperature control device and the pressure regulator are adjusted to complete the cooking of the food.

[0019] In some embodiments, the method further comprises:

[0020] Detecting the hardness of the food material by using a displacement sensor;

[0021] judging the second degree of maturity of the food according to the hardness of the food;

[0022] The pressure regulator and the temperature controller are adjusted according to user demand, the first maturity of the food, and the second maturity of the food to complete the cooking of the food.

[0023] In some embodiments, before obtaining an actual image of food in the pressure cooking appliance and inputting the actual image into a neural network model for feature extraction to obtain an actual feature map of the food, the method further includes:

[0024] Establishing a recognition model for the corresponding relationship between the multiple stage characteristic graphs of the food and the maturity of the food;

[0025] A cooking parameter database is established to show the corresponding relationship between the maturity of the food and the cooking temperature and the pressure in the pressure cooking device.

[0026] In some embodiments, the recognition model for establishing the corresponding relationship between the multiple stage characteristic graphs of the food and the maturity of the food includes:

[0027] By inputting the ingredient-related information at multiple stages corresponding to the different ingredients into the recognition model, multiple stage ingredient maturity labels corresponding to the different ingredients are generated to complete the training of the recognition model; wherein the ingredient-related information includes the type of ingredient, the shape of the ingredient at multiple stages corresponding to the different ingredients, and the amount of oil precipitation of the ingredient.

[0028] In a third aspect, a cooking control device is provided in this embodiment, the device comprising:

[0029] An image extraction module, used for acquiring an actual image of food in the pressure cooking device, performing feature extraction on the actual image, and obtaining an actual feature map of the food;

[0030] An analysis module, used for obtaining the first maturity of the food material according to a pre-trained recognition model and the actual characteristic graph; the recognition model is used for outputting the first maturity of the corresponding food material according to the input food characteristic graph;

[0031] The regulating module is used to regulate the temperature control device and the pressure regulator according to the cooking parameter database, user requirements and the first maturity of the food material to complete the cooking of the food material.

[0032] In a fourth aspect, an electronic device is provided in this embodiment, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor implements the cooking control method described in the second aspect when executing the computer program.

[0033] In a fifth aspect, in this embodiment, a storage medium is provided, on which a computer program is stored, and when the program is executed by a processor, the cooking control method described in the second aspect is implemented.

[0034] Compared with the related art, a pressure cooking appliance, cooking control method, device, electronic device and storage medium provided in this embodiment obtain an actual image of the food in the pressure cooking appliance, extract features of the actual image, and obtain an actual feature map of the food; obtain the first maturity of the food according to a pre-trained recognition model and the actual feature map; the recognition model is used to output the first maturity of the corresponding food according to the actual feature map of the input food; adjust the temperature control device and the pressure regulator according to the cooking parameter database, user needs and the first maturity of the food to complete the cooking of the food, which solves the problem in the prior art that the pressure and temperature required for different food ingredients are not accurately controlled, resulting in the loss of nutritional value of the food ingredients, and realizes accurate control of the required pressure and temperature when cooking different food ingredients.

[0035] Details of one or more embodiments of the present application are set forth in the following drawings and description to make other features, objects, and advantages of the present application more readily apparent. BRIEF DESCRIPTION OF THE DRAWINGS

[0036] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0037] Figure 1 is a hardware structure block diagram of a terminal for executing a cooking control method of this embodiment;

[0038] Figure 2 is a schematic structural diagram of a pressure cooking device according to the present embodiment;

[0039] Figure 3 is a flow chart of a cooking control method of this embodiment;

[0040] Figure 4 is a flow chart of a cooking box control method of the preferred embodiment;

[0041] Figure 5 is a schematic diagram of the shape of the steak during frying in this preferred embodiment;

[0042] Figure 6 is a schematic diagram of the amount of fat released during the steak frying process of the preferred embodiment;

[0043] Figure 7 is a flow chart of a cooking control method of the preferred embodiment;

[0044] Figure 8 It is a structural block diagram of a cooking control device of this embodiment. DETAILED DESCRIPTION

[0045] In order to more clearly understand the purpose, technical solutions and advantages of the present application, the present application is described and illustrated below in conjunction with the accompanying drawings and embodiments.

[0046] Unless otherwise defined, the technical terms or scientific terms involved in this application shall have the general meaning understood by people with ordinary skills in the technical field to which this application belongs. The words "one", "a", "a", "the", "these" and the like in this application do not represent quantitative restrictions, and they can be singular or plural. The terms "include", "comprise", "have" and any variants thereof involved in this application are intended to cover non-exclusive inclusions; for example, a process, method and system, product or device comprising a series of steps or modules (units) is not limited to the listed steps or modules (units), but may include unlisted steps or modules (units), or may include other steps or modules (units) inherent to these processes, methods, products or devices. The words "connect", "connected", "coupled" and the like involved in this application are not limited to physical or mechanical connections, but may include electrical connections, whether directly or indirectly. The "multiple" involved in this application refers to two or more. "And / or" describes the association relationship of associated objects, indicating that there can be three relationships. For example, "A and / or B" can mean: A exists alone, A and B exist at the same time, and B exists alone. Usually, the character " / " indicates that the objects associated with each other are in an "or" relationship. The terms "first", "second", "third", etc. involved in this application are only used to distinguish similar objects and do not represent a specific ordering of the objects.

[0047] The method embodiment provided in this embodiment can be executed in a terminal, a computer or a similar computing device. For example, running on a terminal, Figure 1 is a hardware structure block diagram of a terminal for executing a cooking control method of this embodiment. Figure 1 As shown, the terminal may include one or more ( Figure 1 Only one is shown in the figure) processor 102 and memory 104 for storing data, wherein processor 102 may include but is not limited to a processing device such as a microprocessor MCU or a programmable logic device FPGA. The above terminal may also include a transmission device 106 and an input and output device 108 for communication functions. It can be understood by those skilled in the art that Figure 1 The structure shown is only for illustration and does not limit the structure of the above terminal. Figure 1 More or fewer components as shown, or with Figure 1 Different configurations shown.

[0048] The memory 104 can be used to store computer programs, for example, software programs and modules of application software, such as a computer program corresponding to a cooking control method in the present embodiment. The processor 102 executes various functional applications and data processing by running the computer program stored in the memory 104, that is, to implement the above method. The memory 104 may include a high-speed random access memory, and may also include a non-volatile memory, such as one or more magnetic storage devices, flash memory, or other non-volatile solid-state memory. In some examples, the memory 104 may further include a memory remotely arranged relative to the processor 102, and these remote memories may be connected to the terminal via a network. Examples of the above-mentioned network include, but are not limited to, the Internet, an intranet, a local area network, a mobile communication network, and combinations thereof.

[0049] The transmission device 106 is used to receive or send data via a network. The above network includes a wireless network provided by the communication provider of the terminal. In one example, the transmission device 106 includes a network adapter (Network Interface Controller, referred to as NIC), which can be connected to other network devices through a base station so as to communicate with the Internet. In one example, the transmission device 106 can be a radio frequency (Radio Frequency, referred to as RF) module, which is used to communicate with the Internet wirelessly.

[0050] In this embodiment, a pressure cooking device is provided. Figure 2 is a schematic diagram of the structure of a pressure cooking device according to this embodiment. Figure 2 As shown, the pressure cooking device includes: a main body, which is provided with a cooking cavity; an image recognition device, which is arranged on the main body and is used to recognize the shape of food; a temperature control device, which is arranged on the main body and can control the temperature value in the cooking cavity; a pressure regulator, which is arranged on the main body and can control the pressure value in the cooking cavity; a controller, which determines the first maturity of the food according to the current shape of the food; the controller is connected to the temperature acquisition device and the pressure regulator respectively, and the controller adjusts the temperature control device and the pressure regulator according to user needs and the first maturity of the food to complete the cooking of the food.

[0051] The pressure cooking device 200 includes but is not limited to an electric pressure cooker, and the pressure cooking device 200 may be other cooking equipment having a pressure regulator 201, a temperature control device 202, and a controller 203. The controller 203 is disposed on the body of the pressure cooking device 200, and is electrically connected to the temperature control device 202, the pressure regulator 201, the image recognition device 204, the pressure sensor, the temperature sensor, and the hardness sensor.

[0052] The pressure regulator 201 is a structure for exhausting and relieving the gas in the cooking cavity 205. Taking the electric pressure cooker as an example, the pressure regulator 201 includes a pressure limiting valve, which is in a normally closed state. The pressure regulator 201 can control the opening of the exhaust pipe provided on the pot cover assembly to exhaust the electric pressure cooker.

[0053] The temperature control device 202 is a device for heating the cooking cavity 205. Taking an electric pressure cooker as an example, the temperature control device 202 includes but is not limited to an electric heating wire.

[0054] The temperature sensor is used to monitor the temperature in the cooking cavity 205 in real time. The temperature in the cooking cavity 205 refers to the temperature generated by cooking food in the cooking cavity 205, which can be specifically the gas temperature. The pressure cooking device 200 determines the temperature in the cooking cavity 205 through the temperature sensor.

[0055] The pressure sensor is used to collect the pressure in the cooking cavity 205, which can be specifically the gas pressure. Taking the electric pressure cooker as an example, the maximum pressure of the current electric pressure cooker is 70KPa~120KPa; the pressure cooking device 200 determines the pressure in the cooking cavity 205 through the pressure sensor.

[0056] The controller 203 pre-stores the relationship between the maturity of different ingredients at multiple stages and the corresponding temperature and pressure. When the controller 203 obtains the shape of the ingredients collected by the image recognition device 204, it obtains the first maturity of the corresponding ingredients based on the pre-trained neural network model, calculates the ideal temperature and pressure based on the corresponding relationship between the maturity of different ingredients at multiple stages and the temperature and pressure, determines the temperature and pressure in the cooking cavity 205 through the temperature sensor and the pressure sensor, and adjusts the temperature control device 202 and the pressure regulator 201 according to the ideal temperature and pressure.

[0057] In the cooking state, the pressure cooking appliance 200 has pre-stored smart recipes, which include not only the cooking processes of various dishes, but also the shapes of the ingredients before, during and after cooking, and the ingredients at different stages have set pressures and temperatures.

[0058] The user puts the food into the pressure cooking device 200 according to the needs, selects the specific dish and maturity in the menu bar, and the pressure cooking device 200 processes the food according to the set dish and maturity. The controller 203 controls the temperature control device 202 to heat the cooking cavity 205 with the initial power, and the image recognition device 204 collects the photo of the food in real time to recognize the shape of the food. The controller 203 determines the first maturity of the food according to the shape of the food, and adjusts the temperature control device and the pressure regulator according to the user's needs and the first maturity of the food to complete the cooking of the food.

[0059] Specifically, the form of the food includes the type of food, the shape of the food corresponding to different food at multiple stages, the amount of oil released from the food, and the amount of water released from the food.

[0060] In this embodiment, a cooking control method is provided. Figure 3 is a flow chart of a cooking control method of this embodiment. Figure 3 As shown, the process includes the following steps:

[0061] Step S302, obtaining an actual image of the food in the pressure cooking appliance, performing feature extraction on the actual image, and obtaining an actual feature map of the food.

[0062] Specifically, an image recognition device is provided in the pressure cooking appliance, and the image recognition device captures an actual image of the food at a set time. The controller extracts features based on the actual image of the food to obtain an actual feature map of the food.

[0063] Step S304, obtaining the first maturity of the food material according to the pre-trained recognition model and the actual characteristic graph; the recognition model is used to output the first maturity of the corresponding food material according to the actual characteristic graph of the input food material.

[0064] Specifically, the actual characteristic map can display the shape of the food, which includes the type of food, the shape of the food corresponding to different food at multiple stages, the amount of oil released from the food, and the amount of water released from the food; the controller inputs the actual characteristic map into the recognition model for processing to obtain the first maturity of the corresponding food.

[0065] Furthermore, the recognition model is a pre-trained neural network model, wherein training the neural network model includes denoising and normalizing the image information of the food produced at different stages of doneness during the cooking process; obtaining reference labels corresponding to the cooking information of the food produced at different stages of doneness during the cooking process; forming a training data set with the normalized image information of the food produced at different stages of doneness during the cooking process and the reference labels, and training the neural network model using the training data set.

[0066] Step S306, adjusting the temperature control device and the pressure regulator according to the cooking parameter database, user requirements and the first maturity of the food to complete the cooking of the food.

[0067] Specifically, the cooking parameter database is pre-established based on the correspondence between the maturity of the food and the cooking temperature and the pressure in the pressure cooking device. The controller adjusts the temperature control device and the pressure regulator according to the user's needs and the first maturity of the food, as well as the cooking parameter database, to complete the cooking of the food.

[0068] Through the above steps, an actual image of the food in the pressure cooking device is obtained, and features are extracted from the actual image to obtain an actual feature map of the food. The first maturity of the food is obtained based on the pre-trained recognition model and the actual feature map; the recognition model is used to output the first maturity of the corresponding food according to the input actual feature map of the food, and the temperature control device and the pressure regulator are adjusted according to the cooking parameter database, user needs and the first maturity of the food to complete the cooking of the food, thereby achieving precise control of the pressure and temperature required for different food.

[0069] In some of the embodiments, the hardness of the food is detected by a hardness sensor; the second maturity of the food is determined based on the hardness of the food; and the pressure regulator and the temperature controller are adjusted according to user demand, the first maturity of the food, and the second maturity of the food to complete the cooking of the food.

[0070] Specifically, the hardness sensor can be a displacement sensor, which is arranged at the bottom of the pot. When cooking, the end of the displacement sensor is in direct contact with the food. When the food is harder, the insertion depth of the end of the displacement sensor and the food is smaller. When the food is softer, the insertion depth of the end of the displacement sensor and the food is larger. The controller detects the hardness of the food at different stages of cooking through the hardness sensor, and then determines the second maturity of the food. The pressure regulator and the temperature controller are adjusted according to user needs, the first maturity of the food and the second maturity of the food to complete the cooking of the food.

[0071] In some of the embodiments, before obtaining an actual image of the food in the pressure cooking appliance and inputting the actual image into a neural network model for feature extraction to obtain an actual feature map of the food, the method also includes: establishing a recognition model for the correspondence between multiple stage feature maps of the food and the maturity of the food; and establishing a cooking parameter database for the correspondence between the maturity of the food and the cooking temperature and the pressure in the pressure cooking appliance.

[0072] In some of the embodiments, establishing a recognition model for the correspondence between characteristic graphs of multiple stages of ingredients and the maturity of the ingredients includes: generating multiple stage ingredient maturity labels corresponding to different ingredients by inputting ingredient-related information of multiple stages corresponding to different ingredients into the recognition model to complete the training of the recognition model; wherein the ingredient-related information includes the type of ingredient, the shape of the ingredient corresponding to different ingredients at multiple stages, and the amount of oil precipitation of the ingredient.

[0073] The present embodiment is described and illustrated below through preferred embodiments.

[0074] Figure 4 is a flow chart of a cooking control method of this preferred embodiment, such as Figure 4 As shown, the cooking control method comprises the following steps:

[0075] Step S402: a smart recipe is embedded in the control system of the cooking box, and an image recognition sensor is used to detect changes in the shape of ingredients during the cooking process.

[0076] Specifically, first, the control system of the cooking box is embedded with an intelligent recipe for steak cooking, which includes the cooking process, cooking standards, the shape of the steak during the cooking process, the amount of fat released, and other indicators. The image recognition sensor detects the shrinkage of the steak during the cooking process, and the shape of the steak during the frying process. Figure 5 The solid line is the shape of the steak before cooking, and the dotted line is the shape of the steak after cooking. The control system will control the pressure and temperature in the cooking box in real time based on the shape of the steak identified by the image recognition sensor.

[0077] Step S404: When cooking meat, in order to improve the cooking effect, an image recognition sensor is used to identify the amount of fat released from the meat during the cooking process.

[0078] Specifically, the image recognition sensor is used to identify the amount of fat released during the cooking process (i.e., the area on the bottom of the pot after the fat is released), and the optimal pressure and temperature required for the steak are determined based on the amount of fat released. Figure 6 As shown, the solid line is the amount of steak fat released.

[0079] Step S406, using a hardness detection sensor to detect the hardness of the food at different stages of cooking, and then determine the maturity of the food.

[0080] Specifically, the hardness detection sensor is used to detect the hardness of the steak at different stages of cooking, and then determine the degree of doneness of the steak, and further achieve precise control of temperature and pressure. For example, if the steak is medium-rare at the moment, and the user requires it to be 9-well, the system will rapidly increase the pressure and temperature in the cooking box; or, if the steak is medium-rare at the moment, and the user requires it to be 6-well, the system will reduce the pressure and temperature in the cooking box.

[0081] Step S408, adjusting the temperature control device and the pressure regulator according to the maturity of the food, to complete the cooking of the food.

[0082] By monitoring the entire cooking process of ingredients through the above-mentioned image recognition sensors and hardness detection sensors, the control system of the cooking box will adjust the temperature control device and the pressure regulator according to the pre-set cooking standards of ingredients and the signals input by the sensors, and then control the pressure relief and exhaust speed and heating power, thereby realizing intelligent adjustment of pressure and temperature during the cooking process.

[0083] Figure 7 is a flow chart of a cooking control method of this preferred embodiment, such as Figure 7As shown, the cooking control method comprises the following steps:

[0084] Step S702: Place ingredients in the cooking box and start cooking.

[0085] Specifically, the user places the processed food in the cooking box, clicks a menu button on the cooking box, and starts cooking. The cooking box is the pressure cooking device in the above embodiment.

[0086] Step S704, collecting signals of ingredients during the cooking process through sensors.

[0087] Specifically, the cooking box is provided with an image sensor, which collects the outline of the initial ingredients; the image sensor collects information analyzed from the fat and / or water of the ingredients. During the cooking process, as the temperature rises, some ingredients begin to precipitate fat or water, and the image sensor collects the information analyzed from the fat and / or water of the ingredients in real time; the hardness sensor collects the softness and hardness of the initial ingredients. The hardness sensor can be a displacement sensor. By arranging the displacement sensor at the bottom of the pot, during cooking, the end of the displacement sensor is in direct contact with the ingredients. When the ingredients are harder, the insertion depth of the end of the displacement sensor and the ingredients is smaller, and when the ingredients are softer, the insertion depth of the end of the displacement sensor and the ingredients is larger, thereby realizing the judgment of the softness and hardness of the ingredients, detecting the softness and hardness of the ingredients at different stages of cooking, and then determining the maturity of the ingredients.

[0088] Step S706: The controller processes the collected signal.

[0089] Specifically, the controller includes a processor and a memory, and the processor processes the signals collected by the image sensor and the hardness sensor.

[0090] Step S708, comparing the current food index with the preset index.

[0091] Specifically, the controller obtains the current food index through the signal collected by the sensor, and the current food index includes the shape, hardness, oil or water analysis information of the food at this moment; and compares the current food index with the preset index, wherein the preset index is the shape, hardness, oil or water analysis information corresponding to the food at different maturity levels.

[0092] Step S710, automatically adjusting cooking temperature and pressure according to a preset recipe.

[0093] Specifically, the controller adjusts the initial cooking temperature and pressure in the cooking box according to a preset recipe.

[0094] Step S712: Each sensor collects changes in various indicators in real time.

[0095] Specifically, the image sensor collects the contour of the food, the amount of fat and / or water in the food in real time, and the hardness sensor collects the softness and hardness information of the food in real time. The cooking box also includes a temperature sensor and a pressure sensor. The temperature sensor collects the heating temperature information of the food in the cooking box in real time, and the pressure sensor collects the pressure information of the pot in the cooking box in real time.

[0096] Step S714, determine whether to adjust the voltage and / or temperature, if so, execute step S716, if not, execute step S712.

[0097] Specifically, the controller determines whether the cooking box needs to adjust the pressure and / or temperature based on the food index information collected by the sensor and the preset index information. If it is determined that the pressure and / or temperature needs to be adjusted, go to step S716, otherwise go to step S712.

[0098] Step S716: intelligently adjust the pressure and / or temperature in the cooking box.

[0099] Specifically, the controller monitors the entire cooking process of the ingredients through the above two sensors, and controls the pressure relief exhaust speed and heating power according to the preset ingredient cooking standards and the signals input by the sensors, thereby realizing intelligent adjustment of pressure and / or temperature during the cooking process.

[0100] It should be noted that the steps shown in the above process or the flowchart in the accompanying drawings can be executed in a computer system such as a set of computer executable instructions, and although a logical order is shown in the flowchart, in some cases, the steps shown or described can be executed in an order different from that shown here.

[0101] In this embodiment, a cooking control device is also provided, which is used to implement the above-mentioned embodiments and preferred implementation modes, and the descriptions that have been made will not be repeated. The terms "module", "unit", "subunit", etc. used below can implement a combination of software and / or hardware for a predetermined function. Although the devices described in the following embodiments are preferably implemented in software, the implementation of hardware, or a combination of software and hardware, is also possible and conceivable.

[0102] Figure 8 is a structural block diagram of a cooking control device of this embodiment, such as Figure 8 As shown, the device comprises:

[0103] The image extraction module 10 is used to obtain an actual image of the food in the pressure cooking device, extract features from the actual image, and obtain an actual feature map of the food;

[0104] The analysis module 20 is used to obtain the first maturity of the food according to the pre-trained recognition model and the actual characteristic map; the recognition model is used to output the first maturity of the corresponding food according to the input food characteristic map;

[0105] The adjustment module 30 is used to adjust the temperature control device and the pressure regulator according to the cooking parameter database, user requirements and the first maturity of the food material to complete the cooking of the food material.

[0106] It should be noted that the above modules can be functional modules or program modules, and can be implemented by software or hardware. For modules implemented by hardware, the above modules can be located in the same processor; or the above modules can be located in different processors in any combination.

[0107] In this embodiment, an electronic device is further provided, including a memory and a processor, wherein a computer program is stored in the memory, and the processor is configured to run the computer program to execute the steps in any one of the above method embodiments.

[0108] Optionally, the electronic device may further include a transmission device and an input / output device, wherein the transmission device is connected to the processor, and the input / output device is connected to the processor.

[0109] Optionally, in this embodiment, the processor may be configured to perform the following steps through a computer program:

[0110] S1, obtaining an actual image of food in the pressure cooking device, performing feature extraction on the actual image, and obtaining an actual feature map of the food.

[0111] S2, obtaining the first maturity of the food material according to the pre-trained recognition model and the actual feature map; the recognition model is used to output the first maturity of the corresponding food material according to the actual feature map of the input food material.

[0112] S3, adjusting the temperature control device and the pressure regulator according to the cooking parameter database, user requirements and the first maturity of the food to complete the cooking of the food.

[0113] It should be noted that the specific examples in this embodiment can refer to the examples described in the above embodiments and optional implementation modes, and will not be repeated in this embodiment.

[0114] In addition, in combination with the cooking control method provided in the above embodiments, a storage medium may be provided in this embodiment to implement the cooking control method. The storage medium stores a computer program, and when the computer program is executed by a processor, any one of the cooking control methods in the above embodiments is implemented.

[0115] It should be understood that the specific embodiments described herein are only used to explain the application, rather than to limit it. Based on the embodiments provided in this application, all other embodiments obtained by ordinary technicians in this field without creative work are within the protection scope of this application.

[0116] Obviously, the drawings are only some examples or embodiments of the present application. For ordinary technicians in the field, the present application can also be applied to other similar situations based on these drawings without creative work. In addition, it is understandable that although the work done in this development process may be complicated and lengthy, for ordinary technicians in the field, certain changes in design, manufacturing or production based on the technical content disclosed in this application are only conventional technical means and should not be regarded as insufficient content disclosed in this application.

[0117] The term "embodiment" in this application refers to a specific feature, structure or characteristic described in conjunction with the embodiment that can be included in at least one embodiment of the present application. The appearance of this phrase in various locations in the specification does not necessarily mean the same embodiment, nor does it mean that it is mutually exclusive with other embodiments and is independent or optional. It is clearly or implicitly understood by those of ordinary skill in the art that the embodiments described in this application can be combined with other embodiments without conflict.

[0118] The above-mentioned embodiments only express several implementation methods of the present application, and the descriptions thereof are relatively specific and detailed, but they cannot be understood as limiting the scope of patent protection. It should be pointed out that, for a person of ordinary skill in the art, several variations and improvements can be made without departing from the concept of the present application, and these all belong to the scope of protection of the present application. Therefore, the scope of protection of the present application shall be subject to the attached claims.

Claims

1. A pressure cooking device, characterized in that: The pressure cooking device comprises: A body, wherein the body is provided with a cooking cavity; An image recognition device, disposed on the main body, and used to recognize the shape of food; A temperature control device, disposed on the body, capable of controlling the temperature value in the cooking cavity; A pressure regulator, disposed on the body, capable of controlling the pressure value in the cooking cavity; A controller is used to determine the first degree of maturity of the food according to the current shape of the food; the controller is connected to the temperature acquisition device and the pressure regulator respectively, and the controller adjusts the temperature control device and the pressure regulator according to user needs and the first degree of maturity of the food to complete the cooking of the food.

2. The pressure cooking device according to claim 1, characterized in that: The form of the food includes: the type of the food, the shapes of the food corresponding to different stages of the food, and the amount of fat released from the food.

3. The pressure cooking device according to claim 1, characterized in that: The pressure cooking appliance further comprises: a hardness detection sensor connected to the controller; the hardness detection sensor is arranged in the cooking cavity, in contact with the food, and is used to detect the hardness of the food; The controller determines the second maturity of the food according to the hardness of the food; the controller adjusts the pressure regulator and the temperature controller according to user needs, the first maturity of the food and the second maturity of the food to complete the cooking of the food.

4. A cooking control method, characterized in that: The method comprises: Acquire an actual image of food in the pressure cooking device, perform feature extraction on the actual image, and obtain an actual feature map of the food; According to the pre-trained recognition model and the actual feature map, the first maturity of the food is obtained; the recognition model is used to output the first maturity of the corresponding food according to the input actual feature map of the food; According to the cooking parameter database, user requirements and the first maturity of the food, the temperature control device and the pressure regulator are adjusted to complete the cooking of the food.

5. The cooking control method according to claim 4, characterized in that: The method further comprises: Detecting the hardness of the food material by using a displacement sensor; judging the second degree of maturity of the food according to the hardness of the food; The pressure regulator and the temperature controller are adjusted according to user demand, the first maturity of the food, and the second maturity of the food to complete the cooking of the food.

6. The cooking control method according to claim 4, characterized in that: Before obtaining an actual image of food in the pressure cooking device and inputting the actual image into a neural network model for feature extraction to obtain an actual feature map of the food, the method further includes: Establishing a recognition model for the corresponding relationship between the multiple stage characteristic graphs of the food and the maturity of the food; A cooking parameter database is established to show the corresponding relationship between the maturity of the food and the cooking temperature and the pressure in the pressure cooking device.

7. The cooking control method according to claim 6, characterized in that: The recognition model for establishing the corresponding relationship between the multiple stage characteristic graphs of the food and the maturity of the food includes: By inputting the ingredient-related information at multiple stages corresponding to the different ingredients into the recognition model, multiple stage ingredient maturity labels corresponding to the different ingredients are generated to complete the training of the recognition model; wherein the ingredient-related information includes the type of ingredient, the shape of the ingredient at multiple stages corresponding to the different ingredients, and the amount of oil precipitation of the ingredient.

8. A cooking control device, characterized in that: The device comprises: An image extraction module, used for acquiring an actual image of food in the pressure cooking device, performing feature extraction on the actual image, and obtaining an actual feature map of the food; An analysis module, used for obtaining the first maturity of the food material according to a pre-trained recognition model and the actual characteristic graph; the recognition model is used for outputting the first maturity of the corresponding food material according to the input food characteristic graph; The regulating module is used to regulate the temperature control device and the pressure regulator according to the cooking parameter database, user requirements and the first maturity of the food material to complete the cooking of the food material.

9. An electronic device comprising a memory and a processor, characterized in that: A computer program is stored in the memory, and the processor is configured to run the computer program to execute the cooking control method according to any one of claims 4 to 7.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the steps of the cooking control method according to any one of claims 4 to 7 are implemented.

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