Cooking machine control method and device, computer equipment and storage medium

Abstract

The invention relates to the technical field of electric heating, and provides a cooking machine control method and device, computer equipment and a storage medium, and the cooking machine device comprises a rack, a pot, and a heater, a data acquisition module, a data analysis module, a dynamic regulation and control module, a cooking module and an interaction module which are arranged on the peripheral side of the outer wall of the pot, the rack supports the cookware and the heater, the cooking module adjusts the heating position of the heater and cooking materials in the cookware, and the data acquisition module is arranged above the cookware and acquires basic data of the cooking materials and state data of the cooking process. The data analysis module analyzes the cooking process according to the basic data and the state data of the data acquisition module to form an analysis result, the dynamic regulation and control module regulates and controls the heater and the cooking module according to the analysis result, and the interaction module is used for a user to interact so as to set or input a personalized menu.

Description

Technical Field

[0001] The present invention relates to the field of electric heating technology, and in particular to a cooking machine control method, device, computer equipment and storage medium. Background Art

[0002] With the popularity of smart homes and kitchen equipment, more and more consumers hope to improve cooking efficiency, convenience and accuracy through intelligent means in modern cooking. Most cooking machines on the market currently provide basic timing, temperature control and programming functions, but these devices still have some limitations, especially during the cooking process, it is difficult for the equipment to dynamically adjust cooking parameters to adapt to changes in ingredients and environment, resulting in unstable cooking results or even cooking failure.

[0003] For example, Chinese patent CN111110010A discloses an electromagnetic heating cooking machine, which provides a power device that can drive the stirring device to rotate to stir the ingredients in the stirring container. An electromagnetic heating body is provided at the bottom of the quota and the container body, and an electromagnetic heating coil is provided in the main machine. When the electromagnetic heating coil is energized, an alternating magnetic field is generated, so that the electromagnetic heating body located in the alternating magnetic field generates heat to heat the container body. However, the heating position is fixed, and the effect of uniform heating cannot be achieved.

[0004] In addition, the prior art also has the following defects: 1. Traditional cooking machines do not have real-time monitoring and feedback functions during the cooking process, and are unable to adjust parameters according to the cooking status. For example, closed-loop optimization cannot be performed during the heating, stirring or steam control process, which can easily lead to cooking failure.

[0005] 2. Existing equipment mainly relies on preset programs and lacks the ability to provide customized cooking solutions based on user tastes and health needs (such as low oil and low salt), resulting in a relatively simple user experience.

[0006] 3. Existing cooking equipment is unable to perform real-time detection and feedback based on parameters such as food type, weight, and humidity, resulting in the inability to dynamically adjust parameters such as temperature and humidity during the cooking process, affecting the cooking effect.

[0007] The present invention is made to solve the common problems in the art, such as insufficient heating uniformity, poor stirring adaptability, lack of feedback loop in automatic regulation, insufficient recipe personalization, lack of intelligent regulation, etc. Summary of the invention

[0008] The purpose of the present invention is to propose a cooking machine control method, device, computer equipment and storage medium to address the current deficiencies.

[0009] In order to overcome the shortcomings of the prior art, the present invention adopts the following technical solutions: A cooking device, comprising a rack, a pot, and a heater arranged on the outer wall of the pot, the cooking device also comprising a data acquisition module, a data analysis module, a dynamic control module, a cooking module, and an interactive module, wherein the rack supports the pot and the heater, the cooking module adjusts the heating position of the heater and the cooking materials in the pot, the data acquisition module is arranged above the pot and collects basic data of the cooking materials and status data of the cooking process, the data analysis module analyzes the cooking process according to the basic data and status data of the data acquisition module to form an analysis result, the dynamic control module controls the heater and the cooking module according to the analysis result, and the interactive module allows a user to interact so as to set or input a personalized menu; The cooking module comprises a fixed heating unit, a position adjustment unit and a cooking unit, wherein the fixed heating unit heats the bottom wall of the pot, the position adjustment unit adjusts the position of the heater outside the pot, and the cooking unit is arranged in the inner cavity of the pot and stirs the cooking materials; Wherein, the dynamic control module linearly adjusts the rotation speed of the heating position of the heater and the stirring speed of the cooking unit.

[0010] Optionally, the data acquisition module includes a weighing unit, an image acquisition unit and a data storage unit, the weighing unit acquires basic data of the cooking materials, the image acquisition unit acquires status data of the cooking process, and the data storage unit stores the basic data of the cooking materials and status data of the cooking process; The weighing unit comprises a rotating component, a weighing component and a weighing pull-out basket, wherein the weighing pull-out basket is used to place cooking materials, the weighing pull-out basket is detachably connected to the weighing component, the weighing component weighs the cooking materials placed in the weighing pull-out basket, and the rotating component pours the weighed cooking materials into the pot; Wherein, the weighing unit is arranged above the cookware.

[0011] Optionally, the weighing component includes a weighing rod, a weighing cavity, a weighing hanger, a spring, and at least two weight sensors. The weighing rod is symmetrically arranged above the cookware, the weighing rod is provided with a weighing cavity, the springs are symmetrically arranged at both ends of the weighing hanger to form a weighing part, the weighing part is arranged in the weighing cavity, and at least two weight sensors are arranged below the weighing hanger.

[0012] Optionally, the data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula: ; Where N is the number of cooking materials, that is, the number of different cooking materials involved in cooking, W is the weight of the dish, K is the complexity coefficient of the dish, C is the type code of the dish, ΔColor is the color change coefficient of the dish, ΔSmoke is the smoke color change coefficient, k is the adjustment constant, whose value is set by the system, and e is a natural constant; If the adjustment index Adjustment of the cooking process does not fall into the cooking monitoring range [change1, change2] set by the system, it triggers the regulation of the heater and the cooking module.

[0013] Optionally, the cooking unit comprises a cooking rack, a stirring member and a covering member, the cooking rack supports the stirring member and the covering member, the stirring member stirs the cooking materials in the pot, and the covering member is buckled over the pot.

[0014] Optionally, the interaction module includes an interaction unit and a control unit, wherein the interaction unit is provided for the user to interact to set or input a personalized menu, and the control unit receives the personalized menu data input by the interaction unit and forms a personalized recipe.

[0015] The present invention provides a cooking machine control method, which comprises the following steps: S1, placing the washed cooking materials in a data acquisition module, and collecting basic data of the cooking materials through the data acquisition module; S2, starting the heater to preheat the pot so that the pot is heated up and reaches the required cooking temperature, and injecting a corresponding amount of oil and ingredients according to the personalized recipe set by the interactive module; S3, pouring the weighed cooking materials into the pot, and collecting state data of the cooking process in the pot through the data acquisition module; S4, the data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula, and compares the adjustment index Adjustment with the cooking monitoring range [change1, change2] set by the system. If the trigger condition is not met, the current posture of the cooking material is maintained; If the trigger condition is met, jump to step S5; S5. The cooking module linearly adjusts the rotation speed of the heater and the stirring speed of the cooking unit according to the adjustment index Adjustment, the cooking monitoring range [change1, change2] set by the system, and the personalized recipe.

[0016] Optionally, the cooking machine control method further comprises: adding ingredients to the pot according to the personalized recipe; The added ingredients enter the pot along the edge of the pot and are mixed and contacted with the cooking materials in the pot.

[0017] Meanwhile, the present invention provides a cooking machine computer device, the computer device comprising: one or more processors; a memory; and one or more application programs, wherein the one or more application programs are stored in the memory and configured to be executed by the processor to implement a cooking machine control method.

[0018] In addition, the present invention provides a cooking machine storage medium, characterized in that a computer program is stored thereon, and the computer program is loaded by a processor to execute the steps in the cooking machine control method.

[0019] The beneficial effects achieved by the present invention are: 1. Through the cooperation of the data acquisition module and the data analysis module, the system can obtain data such as the weight, type, color change, smoke status, etc. of the cooking materials in real time, and analyze and process these data. This cooperation enables dynamic perception of state changes in the cooking process, improves the accurate grasp of the actual state of the cooking materials, ensures that the entire equipment has dynamic feedback closed-loop capabilities, and can adjust cooking parameters according to real-time data, significantly improving the intelligence level of the equipment and cooking efficiency.

[0020] 2. Through the cooperation of the data analysis module and the dynamic control module, and based on the analysis results, the position of the heater, the operating speed and mode of the stirring unit are dynamically controlled, so that the equipment can adapt to different cooking material characteristics and cooking modes, avoid local overheating and insufficient stirring, and ensure that the entire equipment has heating uniformity and stirring adaptability, and can ensure the stability and quality of the cooking effect under different cooking requirements.

[0021] 3. Through the cooperation of the dynamic control module and the cooking module, the heating position, heating intensity and operation mode of the stirring unit can be adjusted in real time to optimize the key parameters of the cooking process, so that the equipment can quickly respond to user needs or changes in the state of cooking materials when executing recipes, ensuring that the entire equipment has intelligent control capabilities and can accurately adapt to the cooking modes and recipe requirements of different cooking materials, greatly improving the convenience and automation level of cooking.

[0022] 4. Through the cooperation of the dynamic control module and the interactive module, the key states of the cooking process (such as heating uniformity and smoke concentration) can be displayed in real time, and the user can manually adjust the cooking parameters as needed. It also provides users with a visualization and adjustment interface for the equipment operation status to ensure that the entire equipment has real-time controllability. Users can intuitively understand the equipment operation status and adjust parameters during the cooking process, thereby enhancing their sense of control over the equipment.

[0023] 5. Through the cooperation of data analysis module, dynamic control module and interaction module, the system can provide real-time feedback based on user settings and the actual status of cooking materials, and further optimize the cooking effect through adaptive adjustment of the equipment, so that users can not only intuitively understand the cooking process, but also achieve precise cooking with the help of the system's intelligent optimization plan, ensuring that the entire equipment has a feedback closed loop and intuitive interaction capabilities, realizing real-time dynamic control and user-friendly interactive experience, and improving the efficiency and intelligence of equipment use. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The present invention can be further understood from the following description in conjunction with the accompanying drawings. The components in the figures are not necessarily drawn to scale, but the emphasis is placed on illustrating the principles of the embodiments. In different views, the same reference numerals designate the same parts.

[0025] Figure 1 It is an overall block diagram of the present invention.

[0026] Figure 2 It is a block diagram of the data acquisition module of the present invention.

[0027] Figure 3 The figure is a control flow diagram of the cooking machine control method of the present invention.

[0028] Figure 4 It is a front view schematic diagram of the cooking machine of the present invention.

[0029] Figure 5 For the present invention Figure 4 Partial cross-sectional view at AA in the middle.

[0030] Figure 6 for Figure 5 Enlarged schematic diagram of part B in the middle.

[0031] Figure 7 for Figure 5 Enlarged schematic diagram of part C in the middle.

[0032] Figure 8 for Figure 5 Enlarged schematic diagram of part D in the middle.

[0033] Fig. 9 It is a structural schematic diagram of the weighing component of the present invention.

[0034] Fig.10 It is a top view schematic diagram of the cooking machine of the present invention.

[0035] Fig.11 It is a top view schematic diagram of the cooker and the position adjustment unit of the present invention.

[0036] Fig.12 It is a schematic diagram of a pitch steering scene of the steering component of the present invention.

[0037] Explanation of the reference numerals in the accompanying drawings: 1. Frame; 2. Control screen; 3. Interactive area; 4. Seasoning jar; 5. Exhaust channel; 6. Weighing component; 7. Hanging ear; 8. Weighing pull-out basket; 9. Weighing rod; 10. Weighing cavity; 11. Weight sensor; 12. Spring; 13. Rotating rod; 14. Cookware; 15. Fixed heating unit; 16. Rotating gear ring; 17. Rotating drive mechanism; 18. Limiting track; 19. Sliding rod; 20. Power supply seat; 21. Pantograph; 22. Heater; 23. Rotating seat; 24. Cooking rack; 25. Rotating seat; 26. Connecting rod; 27. Rotating drive mechanism; 28. Steering gear; 29. ​​Limiting rod; 30. Pot cover; 31. Telescopic rod; 32. Stirring rod; 33. Pass cavity; 34. Positioning mark. DETAILED DESCRIPTION

[0038] The following is an explanation of the embodiments of the present invention through specific embodiments. Those skilled in the art can understand the advantages and effects of the present invention from the contents disclosed in this specification. The present invention can be implemented or applied through other different specific embodiments, and the details in this specification can also be modified and changed in various ways based on different viewpoints and applications without departing from the spirit of the present invention. In addition, the drawings of the present invention are only simple schematic illustrations and are not depicted according to actual sizes. It is stated in advance. The following embodiments will further explain the relevant technical contents of the present invention in detail, but the disclosed contents are not intended to limit the scope of protection of the present invention.

[0039] Embodiment 1: According to Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Fig. 9 , Fig.10 , Fig.11 and Fig.12As shown, this embodiment provides a cooking device, which includes a frame 1, a pot 14, and a heater 22 arranged on the outer wall of the pot 14, and the cooking device also includes a data acquisition module, a data analysis module, a dynamic control module, a cooking module, and an interactive module. The frame 1 supports the pot 14 and the heater 22, the cooking module adjusts the heating position of the heater 22 and the cooking materials in the pot, the data acquisition module is arranged above the pot 14 and collects basic data of the cooking materials and status data of the cooking process, the data analysis module analyzes the cooking process according to the basic data and status data of the data acquisition module to form an analysis result, the dynamic control module controls the heater 22 and the cooking module according to the analysis result, and the interactive module allows users to interact to set or input personalized menus; The cooking module includes a fixed heating unit 15, a position adjustment unit and a cooking unit, wherein the fixed heating unit 15 heats the bottom wall of the pot 14, the position adjustment unit adjusts the position of the heater 22 outside the pot 14, and the cooking unit is arranged in the inner cavity of the pot 14 and stirs the cooking materials; The dynamic control module linearly adjusts the rotation speed of the heating position of the heater 22 and the stirring speed of the cooking unit.

[0040] The heater may be a device including but not limited to an electromagnetic heating device, a ceramic heating device, a resistance heating device, or a quartz tube heating device, and preferably a ceramic or quartz tube heating structure is used to maintain the temperature of the side wall of the cookware.

[0041] Among them, the electromagnetic heating device: uses an alternating electromagnetic field to heat the cookware through electromagnetic induction, has the characteristics of fast heating and high efficiency, and is suitable for a variety of cookware types; the ceramic heating device: generates heat through a built-in ceramic heating element, has the characteristics of stable heating and uniform heat, and is suitable for cooking modes with high temperature control requirements; the resistance heating device: generates heat through a resistance wire, and the heat is transferred to the cookware, has the advantages of low cost and simple structure, and is suitable for household economical cooking equipment; the quartz tube heating device: heats through the built-in heating element of the quartz tube, has the advantages of high temperature resistance and long life, and is suitable for high-temperature stir-frying or baking modes.

[0042] like Figure 5 As shown, the fixed heating unit 15 includes an electromagnetic disk and a power supply line, the power supply line is connected to the electromagnetic disk, the electromagnetic disk is arranged on the outer bottom wall of the pot 14 to form a support portion, and the support portion is used to support the pot 14; In this embodiment, the electromagnetic disk is electrically connected to the power supply line to supply power to the electromagnetic disk, thereby generating an alternating magnetic field on the outer bottom wall of the pot 14 , thereby heating the bottom wall of the pot 14 .

[0043] The position adjustment unit includes a power supply component, a heater 22, a support seat, and a rotating component. The support seat supports the heater 22 to form a heating part. The heating part is symmetrically arranged on the rotating component and cooperates with the rotating component to heat the outer wall of the pot 14 along the pot 14 side. The power supply component supplies power to the heating part so that the heating part can continuously generate heat to the outer wall of the pot 14 side.

[0044] The rotating component includes a rotating seat 23, a rotating gear ring 16, and a rotating driving mechanism. The rotating gear ring 16 is arranged on the inner wall surface of the frame 1 and is arranged opposite to the outer wall surface of the pot 14. The rotating driving mechanism is arranged on the rotating seat 23 and is drivingly connected to the rotating gear ring 16.

[0045] The rotating component also includes a limiting rail 18 and a sliding rod 19, one end of the sliding rod 19 is slidably connected to the limiting rail 18, and the other end of the sliding rod 19 is connected to the outer wall of the rotating seat 23. When the rotating drive mechanism drives the rotating seat 23 to rotate, the sliding rod 19 follows the rotating seat 23 to slide along the direction of the limiting rail 18, thereby enabling the heater 22 to heat the outer wall of the pot 14.

[0046] In this embodiment, the limiting rail 18 is arranged on the inner wall of the frame 1 and is arranged opposite to the outer wall of the pot 14 .

[0047] The power supply component includes a power supply brush, a pantograph 21, and a power supply seat 20. The power supply seat 20 is set as a hollow seat body. The power supply seat 20 is arranged on the inner wall surface of the frame 1 and is arranged opposite to the outer wall surface of the cookware 14. A power supply cavity is provided on the power supply seat 20 body. The power supply brush is arranged in the power supply cavity. The pantograph 21 is arranged on the rotating seat 23 and contacts the power supply brush in the power supply cavity to form a power supply path.

[0048] like Figure 6 As shown, an independent power supply channel is provided on the body of the pantograph 21 so that the power supply has a stable power transmission path; The cooking device further comprises a seasoning component and an exhaust component, wherein the seasoning component is arranged on the frame 1 and is just located above the pot 14, and the exhaust component is used to exhaust the smoke generated by the pot 14 so that the hot air in the frame 1 can be quickly dissipated; The seasoning component includes a seasoning tank 4, a flow sensor and a supply pipe, one end of the supply pipe is connected to the input port of the flow sensor, and the other end of the supply pipe is connected to the bottom wall of the seasoning tank 4 and is internally connected. The flow sensor is used to control the amount of ingredients applied.

[0049] The output port of the flow sensor is arranged above the pot 14, so that the ingredients can enter the pot 14 and be mixed with the cooking materials.

[0050] The exhaust component includes an exhaust channel 5 and an exhaust fan. The exhaust channel 5 runs through the frame 1, and one end of the exhaust channel 5 is suspended above the pot 14, and the other end of the exhaust channel 5 extends vertically toward a side away from the frame 1. The exhaust fan is arranged in the exhaust channel 5.

[0051] Optionally, the data acquisition module includes a weighing unit, an image acquisition unit and a data storage unit, the weighing unit acquires basic data of the cooking materials, the image acquisition unit acquires status data of the cooking process, and the data storage unit stores the basic data of the cooking materials and status data of the cooking process; The weighing unit includes a rotating member, a weighing member 6 and a weighing pull-out basket 8. The weighing pull-out basket 8 is used to place cooking materials. The weighing pull-out basket 8 is detachably connected to the weighing member 6. The weighing member 6 weighs the cooking materials placed in the weighing pull-out basket 8. The rotating member pours the weighed cooking materials into the pot 14. Wherein, the weighing unit is arranged above the cookware 14 .

[0052] Optionally, the weighing component 6 includes a weighing rod 9, a weighing cavity 10, a weighing hanger, a spring 12, and at least two weight sensors 11. The weighing rod 9 is symmetrically arranged above the cookware 14, and the weighing cavity 10 is provided on the weighing rod 9. The spring 12 is symmetrically arranged at both ends of the weighing hanger to form a weighing part, and the weighing part is arranged in the weighing cavity 10. At least two weight sensors 11 are arranged below the weighing hanger.

[0053] In this embodiment, the weighing pull-out basket 8 is detachably connected or mounted to the weighing hanging piece, and the weighing pull-out basket 8 is used to hold the cleaned cooking materials; Specifically, after the cooking materials are placed on the weighing pull-out basket 8 and mounted on the weighing pendant, the weight of the cooking materials in the pull-out basket is collected under the measurement of the weight sensor 11 .

[0054] In addition, the weighing pull-out basket 8 is provided with a hanging ear 7, and the hanging ear 7 is in contact with the upper end surface of the weighing rod 9, as shown in the figure.

[0055] The rotating member comprises a rotating rod 13, a rotating driving mechanism 27, and a stand, wherein the stand is used to place the rotating driving mechanism 27, one end of the rotating rod 13 passes through the stand and is hinged to the stand to form a hinged portion, the rotating driving mechanism 27 is arranged at one end of the rotating rod 13 and is drivingly connected to one end of the rotating rod 13 to form a rotating portion, the driving portion is arranged on the rotating seat 25, and drives the rotating rod 13 to rotate along the hinged portion, so as to pour the weighed cooking materials into the pot 14; Optionally, the data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula: ; Wherein, N is the number of cooking material types, that is, the number of different cooking materials involved in cooking, W is the weight of the dish, and its value is directly obtained by the weight of the cooking material added into the pot 14, that is, the weight data collected by the weight sensor 11, K is the complexity coefficient of the dish, C is the type code of the dish, ΔColor is the color change coefficient of the dish, ΔSmoke is the smoke color change coefficient, k is the adjustment constant, and its value is set by the system, and e is a natural constant; Among them, in this embodiment, the adjustment constant k is determined according to the following formula: k=maximum adjustment amplitude / maximum adjustment index value, wherein the maximum adjustment amplitude is the maximum adjustment value that the system can accept, and the maximum index value is determined by the maximum value in the historical operation data, which represents the adjustment index value of the maximum response of the system.

[0056] The dish complexity coefficient K is selected according to the following conditions: Simple cooking ingredients: such as stir-frying and stewing with a single cooking ingredient, K=1; Medium-complexity cooking materials: such as composite cooking materials containing two or three cooking materials, K=1.5; High-complexity cooking materials: such as cooking materials that require precise temperature control, stirring and proportioning of multiple cooking materials (such as barbecue, stewing, etc.), K=2.

[0057] For example, cooking a stir-fry with a single ingredient (such as stir-fried cabbage) requires relatively simple adjustments, and the complexity coefficient of the cooking material is set to 1; while cooking a composite cooking material containing meat, vegetables, and seasonings (such as braised pork) requires more temperature and stirring control, and the complexity coefficient of the cooking material is set to 1.5. For cooking materials that mix multiple cooking ingredients and require multi-stage heating and stirring control (such as barbecue and stew), K can be set to 2.

[0058] The dish type code C reflects the differences in heating requirements for different cooking materials (for example: meat > fish > vegetables).

[0059] Specifically, the dish type code C is determined comprehensively based on the following factors: 1) Thermal sensitivity of cooking materials: Different cooking materials have different response speeds and heat resistance to heating. For example: Highly thermally sensitive cooking materials (low C value): vegetables, fish, etc. need to be heated in a shorter time, and overheating may cause loss of taste and nutrition. Low thermally sensitive cooking materials (high C value): Meat and root vegetables usually need higher temperatures and longer heating time to achieve the ideal degree of doneness.

[0060] 2) Moisture content of ingredients: Ingredients with higher moisture content will produce more steam when cooking and may require special adjustments: Ingredients with high moisture content (low C value): such as green leafy vegetables, tomatoes, etc., need to be heated quickly to avoid large amounts of water evaporation. Ingredients with low moisture content (high C value): such as meat, beans, etc., need to be heated at higher temperatures or for longer periods of time to promote internal cooking.

[0061] 3) Complexity of cooking requirements: The complexity of cooking different cooking materials will also affect the setting of C: Single heating requirements (low C value): Vegetables and other cooking materials usually only need simple stir-frying or steaming. Multi-stage cooking requirements (high C value): For example, meat requires blanching, boiling and stewing.

[0062] 4) Significance of color and texture changes: Color and texture changes are important indicators of the doneness of the ingredients during cooking: Significant color changes (low C value): such as vegetables turning green and fish turning white, these changes are rapid and easy to judge. Slow color changes (high C value): such as the dark color of red meat changes slowly, requiring more complex temperature and time control.

[0063] In short, the type code C of the dish needs to be set in combination with the specific situation of the cooking material. In this embodiment, a value example is provided: the value of C is adjusted according to the internal characteristics of the cooking material. For example, for vegetables, leafy vegetables (such as spinach, C=1.0) and harder vegetables (such as carrots, C=1.5) can be distinguished; for fish, fish with delicate meat (such as sea bass, C=2.0) and fish with harder meat (such as salmon, C=2.5) can be distinguished; for meat, parts with higher cooking complexity (such as beef brisket, C=4.5) and simple parts (such as chicken breast, C=3.0) can be distinguished.

[0064] The color change coefficient ΔColor of the dish needs to be obtained by combining image processing technology. The specific processing process includes the following steps: S100, image acquisition: it is necessary to collect image data of the cooking materials during the cooking process. In order to ensure accuracy and consistency, it is recommended to use a high-definition camera to capture images of the cooking materials.

[0065] Specific requirements: Use a high-definition camera with sufficient resolution, at least 1080p or higher, to accurately capture the details of the cooking materials. Set a certain time interval for image acquisition, such as every 5 seconds, 10 seconds, or at a certain interval during the cooking process. At the same time, ensure that the light conditions in the shooting environment are stable to avoid color errors caused by changes in lighting (during the cooking process, use a smoke extraction device to quickly clear the interference of smoke or water vapor in the acquisition process, and quickly capture the image. Specifically, the image acquisition process can be controlled by a program).

[0066] S101. Image preprocessing: After the image is acquired, the image is first preprocessed to improve the accuracy of subsequent analysis. The preprocessing includes: Denoising: Remove noise from the image through a denoising algorithm (such as Gaussian blur) to improve image quality. Image cropping: Select an area in the image for analysis (usually the area where the ingredients are cooked in the pot). If the image contains multiple areas, the relevant area needs to be cropped for analysis. Lighting correction: If there is strong light or shadow influence, light equalization (such as histogram equalization) can be applied to correct the lighting difference in the image. Color space conversion: Convert the image from the RGB color space to other color spaces (such as HSV or Lab). HSV (hue, saturation, brightness) and Lab (brightness, green to red, blue to yellow axis) color spaces are more suitable for processing color changes because they are more robust to lighting changes.

[0067] The above-mentioned image processing process is a technical means well known to those skilled in the art, and thus will not be described in detail here.

[0068] S102, extracting color information of the image: After image preprocessing, the color information of the cooking material needs to be extracted. This step usually includes the following: Calculate color features: RGB average: You can calculate the average RGB value of all pixels in the image area to represent the color of the area.

[0069] HSV / HSL average: By converting to HSV or HSL color space, the image's hue, saturation, and value or lightness features can be extracted. Hue is the feature that best represents color changes and is suitable for analyzing changes in the cooking state of cooking materials.

[0070] For example, assuming that the average value H0 of the hue of the cooking material before cooking and the average value H1 after cooking have been obtained, these two values ​​can be used to measure the color change.

[0071] Hue difference: The core of calculating the color change in an image is the change in hue (ΔHue), which reflects the color change of the cooked material. For example, raw meat has a reddish hue, cooked meat becomes brown or dark red, and the hue of vegetables also changes. The color change is quantified by calculating the difference in hue before and after cooking.

[0072] S103, calculate the color change ΔColor': After obtaining the color features through image processing, the color change ΔColor' can be calculated. The calculation method of color change is as follows: Calculation based on hue difference: In this embodiment, the hue (Hue) in the HSV or HSL color space is used, and the color change ΔColor' can be calculated by the following formula: ; Where H1 is the average hue after cooking, H0 is the average hue before cooking, and H max is the maximum value of the hue (for HSV or HSL color space, H max =360°).

[0073] In this embodiment, the average hue is determined by converting the image from the RGB color space to the HSV color space and extracting the hue channel.

[0074] Components of the HSV color space: Hue (H): The hue of the color, in the range [0, 360°].

[0075] Saturation (S): The saturation of the color, ranging from [0, 1] or [0, 100%].

[0076] Value (V): The brightness of the color, ranging from [0, 1] or [0, 100%].

[0077] By conversion, the hue value H of each pixel is obtained i .

[0078] Next, extract the valid area (crop the image, remove the background and the pot part, and keep only the valid area of ​​the cooking material (such as the rectangular area containing the cooking material in the image)).

[0079] Extract the pixel points N in the effective area and read the hue value H of each pixel one by one i For example, using Python's OpenCV library, you can extract the hue channel of a pixel in the following way: The average hue values ​​H0 and H1 are calculated according to the following formula: ; Where N0 is the total number of pixels in the effective area of ​​the image before cooking, N1 is the total number of pixels in the effective area of ​​the image after cooking, and H i,before is the hue value of the i-th pixel in the image before cooking, H i,after is the hue value of the i-th pixel in the image after cooking.

[0080] S104. Normalize the result to obtain the color change coefficient ΔColor of the dish: ; Among them, C max is the maximum possible value of the predetermined color change (e.g., the maximum value of hue difference is 360).

[0081] The smoke color change coefficient Δsmoke is determined according to the following steps, specifically: S200, smoke image acquisition: Appropriate equipment (such as a high-definition camera or an infrared camera) is required to collect image data during the cooking process.

[0082] S201, image preprocessing: The acquired images usually need to undergo a series of preprocessing to improve the accuracy of subsequent analysis: Denoising: Use image filtering techniques (such as Gaussian blur) to remove noise from the image to ensure that the smoke area can be accurately separated.

[0083] Color space conversion: Smoke usually appears as relatively transparent or semi-transparent gray or white areas. In the RGB color space, the colors of these areas may be affected by the background environment. In order to better extract the smoke area, the image can be converted to HSV (hue, saturation, brightness) or Lab (brightness, green to red, blue to yellow) color space. In this way, it is easier to extract the area with lower brightness but obvious hue changes from the image to represent the smoke.

[0084] Contrast Enhancement: Use contrast enhancement techniques such as histogram equalization to increase the visibility of smoke areas in the image, making the difference between the background and the smoke more obvious.

[0085] S202. Extraction and segmentation of smoke regions: After preprocessing, smoke regions in the image can be extracted by image segmentation methods. Image segmentation is the process of separating different regions in an image (such as background and smoke). The specific methods are as follows: Threshold segmentation method: Identify smoke regions by setting a threshold range. For example, based on the brightness channel (L) or the saturation channel (S), the region with lower brightness and wider color distribution is set as the smoke region. The image is judged at the pixel level, and the region with brightness (or hue) higher than a certain threshold is considered to be the smoke region.

[0086] Color-based segmentation: Smoke usually appears white or gray, and can be segmented based on color clustering. The commonly used color clustering method is the K-means clustering algorithm, which can extract areas with similar colors to smoke in the image.

[0087] Morphological operations: After the initial smoke area is segmented, there may be some noise or irregular areas. Morphological operations (such as dilation and erosion) can be used to further optimize the smoke area, remove stray noise points, and make the smoke area more accurate.

[0088] S203, calculate the smoke change Δsmoke: After extracting the smoke region, the next step is to calculate the change in smoke (ΔSmoke). This can be done by comparing the images before and after the cooking process.

[0089] Defining the change in the smoke area: Before-and-after image comparison: Capture the images before and after cooking and compare them, mainly calculating the change area of ​​the smoke area (i.e., the difference in the area of ​​the smoke area in the before and after images).

[0090] Smoke area calculation: The area of ​​the smoke can be estimated by the number of pixels in the smoke area in the image. For example, the number of pixels in the smoke area in each image frame is counted and the difference is calculated.

[0091] The smoke change Δsmoke is calculated according to the following formula: ; Where N smoke,after is the number of pixels in the smoke area after cooking, N smoke,before is the number of pixels in the smoke area before cooking, N smoke,max is the maximum number of smoke pixels in the historical data, indicating the number of pixels in the maximum smoke area predefined by the system, usually based on historical data or experimentally measured reference values. The acquisition method is as follows: Construct a dataset: collect typical images that may produce smoke during the cooking process in multiple experiments or historical records; extract the maximum value: perform smoke detection on typical images, and extract the number of pixels in the maximum smoke area in all experiments as N smoke,max .

[0092] The number of pixels (such as the number of pixels N in the smoke area after cooking described above) smoke,after , the number of pixels in the smoke area before cooking N smoke,before ) can be determined by the following steps: 1) Collect images before and after cooking.

[0093] 2) Convert to grayscale or HSV color space.

[0094] 3) Extract smoke area (through threshold segmentation, morphological operations or color detection).

[0095] Among them, threshold segmentation: set a gray value threshold, set pixels below the threshold to 0 (background), and pixels above the threshold to 1 (smoke area). The Otsu threshold method can automatically determine the optimal threshold; Morphological operation: Use dilation operation to expand the smoke area, and use erosion operation to remove isolated noise points to obtain a more continuous smoke area: This can be implemented using Python code. The specific code includes: kernel = cv2.getStructuringElement(cv2.MORPH_RECT, (5, 5)) processed_before = cv2.morphologyEx(binary_before, cv2.MORPH_CLOSE,kernel).

[0096] 4) Count the number of pixels in the smoke area The number of pixels in the smoke area after cooking N smoke,after , the number of pixels in the smoke area before cooking N smoke,before .

[0097] If the adjustment index Adjustment of the cooking process does not fall into the cooking monitoring range [change1, change2] set by the system, it triggers the regulation of the heater and the cooking module.

[0098] If the adjustment index Adjustment of the cooking process falls within the cooking monitoring range [change1, change2] set by the system, it means that the current state meets the system requirements.

[0099] Among them, the cooking monitoring range [change1, change2] set by the system is set by the system or the administrator according to the actual situation. This is a technical means well known to technicians in this field. Technicians in this field can refer to relevant technical manuals to learn about this technology, so it will not be described one by one in this embodiment.

[0100] Through the cooperation of the data acquisition module and the data analysis module, the system can obtain data such as the weight, type, color change, smoke status, etc. of the cooking materials in real time, and analyze and process these data. This cooperation enables dynamic perception of state changes during the cooking process, improves the accurate grasp of the actual state of the cooking materials, ensures that the entire equipment has dynamic feedback closed-loop capabilities, and can adjust cooking parameters according to real-time data, significantly improving the intelligence level of the equipment and cooking efficiency.

[0101] The dynamic control module calculates the heater rotation speed v according to the following formula heat : ; In the formula, v base,heat is the basic speed, the default minimum speed of the heater, α is the first sensitivity coefficient, its value is set by the system, ΔColor is the color change, indicating the dynamic change of the color of the cooking material during the cooking process, W is the weight of the cooking material, and C is the type code of the cooking material.

[0102] The value range of the first sensitivity coefficient α is (0, 1], α≤0.2: low sensitivity, slow adjustment; 0.2<α≤0.5: medium sensitivity, suitable for most scenarios; α>0.5: high sensitivity, fast response to color changes. The actual value can be adjusted according to the cooking scene and cooking material requirements.

[0103] At the same time, the value trend of α is: low sensitivity (α→0): weak response to color changes, suitable for scenes with stable heat demand. For example: stew mode, slow-cooked soups, color changes slowly.

[0104] High sensitivity (α→1): It responds quickly to color changes and is suitable for scenarios that require dynamic adjustment of heat distribution. For example: high-temperature, short-time cooking modes such as quick stir-frying and deep-frying.

[0105] At the same time, in this embodiment, an example of the value of the first sensitivity coefficient α is provided: 1) slow stewing mode (cooking at low temperature for a long time, the color changes slowly, the sensitivity requirement for color change is low, and frequent adjustment is avoided), the first sensitivity coefficient α=0.1; 2) frying mode (cooking at high temperature for a short time, the color changes quickly (such as frying until golden), the sensitivity requirement for color change is high, and the heat distribution needs to be adjusted quickly), the first sensitivity coefficient α=0.8; 3) fast stir-frying mode (stir-frying at high temperature, the color changes quickly but the overall range is limited (such as stir-frying vegetables quickly), the sensitivity to color change is moderate, and the focus is on balancing the heat distribution), the first sensitivity coefficient α=0.5; 4) soup heating mode (cooking at medium and low temperature for a long time, the color changes slowly but continuously, the sensitivity to color change is low, and the adjustment action is mainly stable), the first sensitivity coefficient α=0.2; 5) syrup boiling mode (high temperature continuous heating, the color changes slowly but the key (such as from white to amber) has a high sensitivity to color change, but it is not suitable to adjust too quickly), the first sensitivity coefficient α=0.6; In summary, the specific value of the first sensitivity coefficient α needs to be set in combination with the specific usage scenario and input from the human-computer interaction interface. This is a technical means well known to technicians in this field, so it will not be described in detail in this embodiment.

[0106] The dynamic control module calculates the rotation speed v of the stirring unit according to the following formula stir : ; In the formula, v base,stir is the basic speed, the lowest speed at which the stirring unit runs by default, and its value is set by the system. β is the second sensitivity coefficient, which reflects the degree of adaptation of the stirring intensity to the smoke change, K is the complexity coefficient of the cooking material, ΔSmoke is the smoke change, which reflects the excess heat, and N is the number of cooking material types, which indicates the coordination requirements of stirring.

[0107] In this embodiment, the value range of the second sensitivity coefficient β is: (0, 1], specifically, β≤0.3: low sensitivity, only fine-tuning the stirring speed; 0.3<β≤0.6: medium sensitivity, suitable for conventional dynamic adjustment; β>0.6: high sensitivity, fast response to smoke changes, but may lead to over-adjustment.

[0108] β value trend: Low sensitivity (β→0): Suitable for low smoke changes or stable heating scenes, such as slow-cooked soups. Adjust slowly to avoid frequent adjustments.

[0109] High sensitivity (β→1): Suitable for scenes with drastic smoke changes or high heat demand, such as deep frying or fast cooking. Adjusts quickly to adapt to rapidly changing environments.

[0110] At the same time, this embodiment provides an example of a value of the second sensitivity coefficient β: 1) Slow cooking mode (low temperature and long cooking, slow smoke changes, stirring is mainly used for uniform heat distribution), the second sensitivity coefficient β = 0.2; 2) Fast stir-fry mode (high temperature and short-time cooking, large smoke changes (such as fast smoke generation), fast stirring is required to avoid excessive heat concentration), the second sensitivity coefficient β=0.7; 3) Frying mode (high temperature and continuous heating, smoke changes significantly but relatively stable, stirring should be adjusted with moderate sensitivity to prevent excessive response to smoke changes), the second sensitivity coefficient β=0.5; 4) Syrup boiling mode (continuous heating at medium to high temperature, the smoke changes slowly, but it needs to be stirred in time to avoid overheating or sticking to the pot), then the second sensitivity coefficient β=0.4; 5) Soup stirring mode (medium temperature long cooking, stable smoke changes, stirring only requires slight adjustment), the second sensitivity coefficient β = 0.1; In summary, the specific value of the second sensitivity coefficient β needs to be set in combination with the specific usage scenario and input from the human-computer interaction interface. This is a technical means well known to technicians in this field, so it will not be described one by one in this embodiment.

[0111] Through the cooperation of the data analysis module and the dynamic control module, and based on the analysis results, the position of the heater 22, the operating speed and mode of the stirring unit are dynamically controlled, so that the equipment can adapt to different cooking material characteristics and cooking modes, avoid local overheating and insufficient stirring, and ensure that the entire equipment has heating uniformity and stirring adaptability, and can ensure the stability and quality of the cooking effect under different cooking requirements.

[0112] In this embodiment, the rotation direction of the heater 22 driven by the position adjustment unit and the stirring direction of the cooking unit are perpendicular to each other. The rotation direction of the heater 22 rotates along the axis of the pot 14, while the stirring direction of the cooking unit rotates perpendicular to the axis of the pot 14.

[0113] Optionally, the cooking unit includes a cooking rack 24 , a stirring member and a covering member, the cooking rack 24 supports the stirring member and the covering member, the stirring member stirs the cooking materials in the pot 14 , and the covering member covers the pot 14 .

[0114] The cooking unit further comprises a steering member, which is used to rotate the pot cover 30 and the stirring member to the top of the pot 14 , stir the cooking materials in the pot 14 , and cover the pot cover 30 on the pot 14 .

[0115] The steering component includes a rotating seat 25, a connecting rod 26, a steering gear 28, and a rotating drive mechanism 27. The connecting rod 26 is symmetrically arranged at both ends of the rotating seat 25, one end of the connecting rod 26 is connected to one side end surface of the connecting seat, and the other end of the connecting rod 26 is hinged to the inner wall of the frame 1 to form a rotating part. The steering gear 28 is nested in the middle of the rotating seat 25, and the rotating drive mechanism 27 is arranged on the inner wall of the frame 1 and meshes with the steering gear 28, so that the rotating gear rotates along the hinge position together with the connecting rod 26.

[0116] like Figure 5 As shown, in this embodiment, after the cooking materials are poured into the pot 14, the rotation drive mechanism 27 drives the rotating seat 25 to rotate along the rotating portion, so that the stirring member and the pot cover 30 are moved to the top of the pot 14; When the stirring member and the pot cover 30 are moved to the top of the pot 14, the stirring member extends into the pot 14 through the control room of the central processor to stir the cooking materials in the pot 14, or the pot cover 30 is buckled over the pot 14 to heat or cook the cooking materials in the pot 14.

[0117] The stirring member includes a stirring rod 32, a stirring drive mechanism (not shown), a telescopic rod 31, a telescopic drive mechanism and a telescopic detection member, one end of the telescopic rod 31 is drivingly connected to the telescopic drive mechanism to form a telescopic portion, the telescopic portion is arranged on the cooking rack 24, the other end of the telescopic rod 31 is connected to the stirring seat, the other end of the telescopic rod 31 extends toward a side away from the telescopic portion, the telescopic detection member detects the telescopic amount of the telescopic rod 31 to obtain the telescopic amount of the telescopic rod 31, one end of the stirring rod 32 is drivingly connected to the stirring drive mechanism to form a stirring portion, the stirring portion is arranged on the stirring seat, and the other end of the stirring rod 32 extends toward a side away from the stirring portion; The stirring rod 32 is arc-shaped and matches the arc surface of the inner bottom wall of the pot 14 .

[0118] The cover component includes a pot cover 30, a sealing strip, a limit rod 29, a limit detection member, and a limit driving mechanism. The pot cover 30 is arranged on the cooking rack 24. One end of the cooking rack 24 is hinged to one end surface of the rotating seat 25 to form an action portion. One end of the limit rod 29 is drivingly connected to the limit driving mechanism to form a limit portion. The limit portion is arranged on one side of the action portion. The other end of the limit rod 29 is hinged to the middle part of the frame of the cooking rack 24. The limit detection member collects the extension and contraction amount of the limit rod 29. The pot cover 30 is provided with a passage cavity 33 for the telescopic rod 31 to pass through. The passage cavity 33 runs through the pot cover 30 and enables the telescopic rod 31 to perform a telescopic action.

[0119] like Figure 5 As shown, when the pot cover 30 needs to be buckled onto the pot 14 , the limit driving mechanism drives the limit rod 29 to perform a telescopic action, so that the pot cover 30 can be buckled just above the pot 14 .

[0120] In this embodiment, the expansion and contraction amount collected by the limit detection member is fed back to the central processor, so that the central processor compares it with the set expansion and contraction threshold value, and stops the action when the two are consistent; Through the cooperation of the dynamic control module and the cooking module, the heating position, heating intensity and operation mode of the stirring unit can be adjusted in real time to optimize the key parameters of the cooking process. This enables the device to quickly respond to user needs or changes in the state of cooking materials when executing recipes, ensuring that the entire device has intelligent control capabilities and can accurately adapt to the cooking modes and recipe requirements of different cooking materials, greatly improving the convenience and automation level of cooking.

[0121] Optionally, the interaction module includes an interaction unit and a control unit, wherein the interaction unit is provided for the user to interact to set or input a personalized menu, and the control unit receives the personalized menu data input by the interaction unit and forms a personalized recipe.

[0122] The interaction unit includes an interaction area 3 and an inductive receiver arranged in the interaction area 3. The inductive receiver is arranged in the interaction area 3 and senses the proximity signal and NFC (near field communication data) of the mobile terminal. In this embodiment, the mobile terminal can transmit the personalized menu to the inductive receiver after approaching the inductive receiver, and then store it in the data storage device.

[0123] The control unit includes a control screen 2 and a control memory, wherein the control memory is used to store the control data of the user or for control, and the control screen 2 is used to collect the personalized menu data set by the user.

[0124] In this embodiment, the control unit further includes an executable program, which is executed on the control screen 2 to form a human-computer interaction interface. The user can control the formed human-computer interface to input the corresponding menu number and the associated parameters of the menu; Among them, the associated parameters include but are not limited to the following: menu name, name of added ingredients, amount of oil added, amount of ingredients added, heating temperature, stirring speed, stirring sensitivity, heating sensitivity, temperature of preheating pot 14 and amount of water added, etc.

[0125] Through the cooperation of the data acquisition module and the interactive module, the collected cooking material data (such as weight, type) can be combined with the personalized parameters set by the user (such as target taste, cooking time), guiding the system to generate a cooking plan that meets user needs, and providing users with a higher degree of recipe personalization, ensuring that the entire device has the ability to personalize recipes, can meet users' diverse taste needs, and at the same time enhance the user's experience of using the device.

[0126] Through the cooperation of the dynamic control module and the interactive module, the key states of the cooking process (such as heating uniformity and smoke concentration) can be displayed in real time, and the user can manually adjust the cooking parameters as needed. It also provides the user with a visualization and adjustment interface for the equipment operation status to ensure that the entire equipment has real-time controllability. The user can intuitively understand the equipment operation status and adjust parameters during the cooking process, thereby enhancing the sense of control over the equipment.

[0127] The present invention provides a cooking machine control method, which comprises the following steps: S1, placing the washed cooking materials in a data acquisition module, and collecting basic data of the cooking materials through the data acquisition module; S2, starting the heater 22 to preheat the pot 14, so that the pot 14 is heated up and reaches the required cooking temperature, and injecting a corresponding amount of oil and ingredients according to the personalized recipe set by the interactive module; S3, pouring the weighed cooking materials into the pot 14, and collecting the state data of the cooking process in the pot 14 through the data acquisition module; S4, the data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula, and compares the adjustment index Adjustment with the cooking monitoring range [change1, change2] set by the system. If the trigger condition is not met, the current posture of the cooking material is maintained; If the trigger condition is met, jump to step S5; S5. The cooking module linearly adjusts the rotation speed of the heater 22 and the stirring speed of the cooking unit according to the adjustment index Adjustment, the cooking monitoring range [change1, change2] set by the system, and the personalized recipe.

[0128] Optionally, the cooking machine control method further comprises: adding ingredients to the pot 14 according to the personalized recipe; The added ingredients enter the pot 14 along the edge of the pot 14 and mix and contact with the cooking materials in the pot 14 .

[0129] Meanwhile, the present invention provides a cooking machine computer device, the computer device comprising: one or more processors; a memory; and one or more application programs, wherein the one or more application programs are stored in the memory and configured to be executed by the processor to implement a cooking machine control method.

[0130] The processor is respectively connected to the data acquisition module, the data analysis module, the dynamic control module, the cooking module, and the interactive module, and performs centralized control based on the data acquisition module, the data analysis module, the dynamic control module, the cooking module, and the interactive module to improve the reliability and accuracy of the cooking process of the cooking materials by the entire device.

[0131] In addition, the present invention provides a cooking machine storage medium, characterized in that a computer program is stored thereon, and the computer program is loaded by a processor to execute the steps in the cooking machine control method.

[0132] Through the cooperation of data analysis module, dynamic control module and interaction module, the system can provide real-time feedback based on user settings and the actual status of cooking materials, and further optimize the cooking effect through adaptive adjustment of the equipment, so that users can not only understand the cooking process intuitively, but also achieve precise cooking with the help of the system's intelligent optimization plan, ensuring that the entire equipment has a feedback closed loop and intuitive interaction capabilities, realizing real-time dynamic control and user-friendly interactive experience, and improving the efficiency and intelligence of equipment use.

[0133] Embodiment 2: This embodiment should be understood to include all the features of any of the above embodiments, and further improve upon them. Figure 1 , Figure 2 , Figure 3 , Figure 4 , Figure 5 , Figure 6 , Figure 7 , Figure 8 , Fig. 9 , Fig.10 , Fig.11 and Fig.12 As shown, the dynamic control module obtains the adjustment index Adjustment of the cooking process and the cooking monitoring range [change1, change2] set by the system, and calculates the real-time distance d between the heater and the positioning mark according to the following formula: relative : ; Where, d heat is the current position of the heater, and its value is collected by the photoelectric sensor, d stir The position of the positioning mark is fixed on one side of the pot and is set to be fixed.

[0134] In this embodiment, the photoelectric sensor is arranged on the rotating seat, and a code disk is arranged at the same height as the photoelectric sensor. The code disk is arranged on the inner wall of the frame and marks the rotation angle of the heater. When the heater is driven by the rotating seat, it rotates along the axis of the cookware and is collected by the photoelectric sensor to obtain the rotation angle.

[0135] The position of the positioning mark is as follows Figure 5 shown.

[0136] In this embodiment, the dynamic control module calculates the relative distance d between the heating position of the heater and the positioning mark according to the following formula: relative,new : ; Where Adjustment is the adjustment index of the cooking process, [change1, change2] is the cooking monitoring range set by the system, and λ is the sensitivity control coefficient, whose value is set according to the system: In this embodiment, the value range of the sensitivity control coefficient is between [0,1], where the value trend of λ is: when the sensitivity is high (λ→1): it is used in scenarios with extremely high requirements for heat and stirring (such as precision cooking), and it responds quickly to the deviation of the adjustment index, which is suitable for complex cooking materials with strict requirements for heat and stirring uniformity; when the sensitivity is low (λ→0): it is used in scenarios with low requirements for heat and stirring (such as simple heating or rough processing), and it responds slowly to the deviation of the adjustment index, which is suitable for processing single cooking materials with low requirements for cooking precision.

[0137] In this embodiment, an example of the value of the sensitivity control coefficient λ is provided: 1) stewing mode (long-term uniform heating, low stirring frequency, and emphasis on the overall heating of the cooking materials), the sensitivity control coefficient λ=0.2; 2) rapid stir-frying mode (high temperature and short-term processing, high stirring intensity, and the need for rapid response to adjust the index deviation), the sensitivity control coefficient λ=0.8; 3) frying mode (mainly uniform heating, slight stirring, only the heater position needs to be adjusted, and the sensitivity is moderate), the sensitivity control coefficient λ=0.5; 4) vegetable blanching mode (high heat-sensitive cooking materials, requiring precise control of heating time and stirring intensity), the sensitivity control coefficient λ=0.6; 5) low-temperature slow cooking mode (long-term low-temperature cooking, emphasis on delicate heating, and extremely gentle adjustment), the sensitivity control coefficient λ=0.1.

[0138] In summary, the specific value of the sensitivity control coefficient λ needs to be set in combination with the specific usage scenario and input from the human-computer interaction interface. This is a technical means well known to technicians in this field, so it will not be described one by one in this embodiment.

[0139] When the dynamic control module determines the relative distance d relative,new After that, the value is transmitted to the position adjustment unit, and the position adjustment unit is triggered to linearly adjust the heating position of the heater and the relative distance between the positioning mark.

[0140] By linearly adjusting the heating position of the heater through the position adjustment unit, the cookware can obtain the best heating and heat preservation effect, thereby improving the cooking effect and cooking accuracy of the entire cooking machine.

[0141] The contents disclosed above are only preferred feasible embodiments of the present invention, and do not limit the protection scope of the present invention. Therefore, all equivalent technical changes made using the contents of the present invention specification and drawings are included in the protection scope of the present invention. In addition, the elements therein can be updated as technology develops.

Claims

1. A cooking device, comprising a rack, a pot, and a heater arranged on the outer wall of the pot, characterized in that: The cooking device further comprises a data acquisition module, a data analysis module, a dynamic control module, a cooking module, and an interaction module, wherein the frame supports the pot and the heater, the cooking module adjusts the heating position of the heater and the cooking materials in the pot, the data acquisition module is arranged above the pot and collects basic data of the cooking materials and status data of the cooking process, the data analysis module analyzes the cooking process according to the basic data and status data of the data acquisition module to form an analysis result, the dynamic control module controls the heater and the cooking module according to the analysis result, and the interaction module allows the user to interact so as to set or input a personalized menu; The cooking module comprises a fixed heating unit, a position adjustment unit and a cooking unit, wherein the fixed heating unit heats the bottom wall of the pot, the position adjustment unit adjusts the position of the heater outside the pot, and the cooking unit is arranged in the inner cavity of the pot and stirs the cooking materials; Wherein, the dynamic control module linearly adjusts the rotation speed of the heating position of the heater and the stirring speed of the cooking unit.

2. The cooking device according to claim 1, characterized in that The data acquisition module includes a weighing unit, an image acquisition unit and a data storage unit, wherein the weighing unit acquires basic data of the cooking materials, the image acquisition unit acquires status data of the cooking process, and the data storage unit stores the basic data of the cooking materials and status data of the cooking process; The weighing unit comprises a rotating component, a weighing component and a weighing pull-out basket, wherein the weighing pull-out basket is used to place cooking materials, the weighing pull-out basket is detachably connected to the weighing component, the weighing component weighs the cooking materials placed in the weighing pull-out basket, and the rotating component pours the weighed cooking materials into the pot; Wherein, the weighing unit is arranged above the cookware.

3. The cooking device according to claim 2, characterized in that: The weighing component includes a weighing rod, a weighing cavity, a weighing hanger, a spring, and at least two weight sensors. The weighing rod is symmetrically arranged above the cookware, and a weighing cavity is provided on the weighing rod. The springs are symmetrically arranged at both ends of the weighing hanger to form a weighing part, and the weighing part is arranged in the weighing cavity. At least two weight sensors are arranged below the weighing hanger.

4. The cooking device according to claim 3, characterized in that: The data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula: ； Where N is the number of cooking materials, that is, the number of different cooking materials involved in cooking, W is the weight of the dish, K is the complexity coefficient of the dish, C is the type code of the dish, ΔColor is the color change coefficient of the dish, ΔSmoke is the smoke color change coefficient, k is the adjustment constant, whose value is set by the system, and e is a natural constant; If the adjustment index Adjustment of the cooking process does not fall into the cooking monitoring range [change1, change2] set by the system, it triggers the regulation of the heater and the cooking module.

5. The cooking device according to claim 4, characterized in that: The cooking unit comprises a cooking rack, a stirring member and a covering member, wherein the cooking rack supports the stirring member and the covering member, the stirring member stirs the cooking materials in the pot, and the covering member is buckled over the pot.

6. The cooking device according to claim 5, characterized in that The interaction module includes an interaction unit and a control unit. The interaction unit is provided for users to interact so as to set or input a personalized menu. The control unit receives the personalized menu data input by the interaction unit and forms a personalized recipe.

7. A cooking machine control method, applied to the cooking machine device according to claim 6, characterized in that: The cooking machine control method comprises the following steps: S1, placing the washed cooking materials in a data acquisition module, and collecting basic data of the cooking materials through the data acquisition module; S2, starting the heater to preheat the pot, so that the pot is heated up and reaches the required cooking temperature, and injecting corresponding amounts of oil and ingredients according to the personalized recipe set by the interactive module; S3, pouring the weighed cooking materials into the pot, and collecting state data of the cooking process in the pot through the data acquisition module; S4, the data analysis module obtains the basic data and status data of the data acquisition module, and calculates the adjustment index Adjustment of the cooking process according to the following formula, and compares the adjustment index Adjustment with the cooking monitoring range [change1, change2] set by the system. If the trigger condition is not met, the current posture of the cooking material is maintained; If the trigger condition is met, jump to step S5; S5. The cooking module linearly adjusts the rotation speed of the heater and the stirring speed of the cooking unit according to the adjustment index Adjustment, the cooking monitoring range [change1, change2] set by the system, and the personalized recipe.

8. The cooking machine control method according to claim 7, characterized in that: The cooking machine control method further comprises: adding ingredients to the pot according to the personalized recipe; The added ingredients enter the pot along the edge of the pot and are mixed and contacted with the cooking materials in the pot.

9. A cooking machine computer device, characterized in that: The computer device comprises: one or more processors; Memory; and one or more application programs, wherein the one or more application programs are stored in the memory and are configured to be executed by the processor to implement the cooking machine control method according to any one of claims 7 to 8.

10. A cooking machine storage medium, characterized in that: A computer program is stored thereon, and the computer program is loaded by a processor to execute the steps in the cooking machine control method according to any one of claims 7 to 8.

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