Cooking parameter control method and device applied to cooking equipment

Abstract

The present invention relates to the technical field of intelligent baking equipment, and discloses a method and device for controlling baking parameters applied to baking equipment, the method comprising: determining a target baking temperature required for a target baking food in a current baking stage according to first food-related information; determining an optimal cooking time for the target baking food in the current baking stage according to second food-related information; and controlling the baking equipment to perform corresponding baking operations on the target baking food according to the target cooking temperature and the optimal cooking time. It can be seen that the implementation of the present invention can improve the comprehensiveness and rationality of the baking parameter control method applied to the baking equipment, improve the pertinence and fit of the baking parameter determination method, and further improve the accuracy and reliability of the determined baking parameters, thereby improving the accuracy and reliability of the baking control of the baking equipment, the efficiency and convenience of the baking control, optimizing the cooking effect of the baking equipment and the baked food, and improving the user's experience of using the baking equipment.

Description

Technical Field

[0001] The present invention relates to the technical field of intelligent cooking equipment, and in particular to a cooking parameter control method and device applied to cooking equipment. Background Art

[0002] With the improvement of people's living standards and the development of science and technology, smart devices have emerged. Through corresponding control methods, smart devices can realize matching functions, which reduces people's labor to a certain extent and improves the convenience and experience of life. In daily life and work, one of the most frequently used smart devices is smart cooking equipment. The emergence of smart cooking equipment means that users no longer need to cook ingredients in traditional ways, which improves the efficiency and convenience of cooking ingredients.

[0003] However, in actual applications, most of the existing intelligent cooking equipment control methods are still implemented through manual adjustment, such as manually adjusting the cooking temperature and cooking time of the cooking equipment. It can be seen that the existing intelligent cooking equipment control methods are overly dependent on user subjective judgment and manual operation, and the control accuracy and control efficiency are low. Therefore, it is particularly important to provide an intelligent cooking equipment control method that improves the control accuracy and control efficiency. Summary of the invention

[0004] The present invention provides a method and device for controlling cooking parameters of a cooking device, which can improve the control accuracy and control efficiency of the cooking device, thereby improving the cooking accuracy and cooking efficiency of the cooking device and optimizing the cooking effect of the cooking device.

[0005] In order to solve the above technical problems, the first aspect of the present invention discloses a method for controlling cooking parameters applied to a cooking device, the method comprising:

[0006] Determining a target cooking temperature required for the target food to be cooked in a current cooking stage according to the determined first food related information of the target food to be cooked;

[0007] determining an optimal cooking time of the target food to be grilled in the current cooking stage according to the determined second food related information of the target food to be grilled;

[0008] According to the target cooking temperature and the optimal cooking time, the cooking equipment is controlled to perform corresponding cooking operations on the target food to be cooked.

[0009] As an optional implementation, in the first aspect of the present invention, the first food related information includes one or more of food type information, food weight information and food surface temperature information of the target grilled food; the food surface temperature information is obtained by one or more of an infrared sensor, a temperature probe and other temperature measuring devices;

[0010] And, determining the target cooking temperature required for the target food to be cooked in the current cooking stage according to the determined first food related information of the target food to be cooked, comprises:

[0011] Determine, according to the food weight information and the food type information, conventional cooking change phenomena corresponding to the target cooking food based on the time level and the temperature level, wherein the expected cooking change phenomena include one or more of food color change phenomena, water loss change phenomena, taste change phenomena, nutritional value change phenomena and other food change phenomena;

[0012] Determining a required cooking temperature plan for the target food to be cooked according to the determined expected finished cooking parameters of the target food to be cooked and the conventional cooking variation phenomenon;

[0013] Determine the heat conduction characteristics of the target food to be grilled according to the food type information and the food weight information, and determine the weakening of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the containing cavity of the grilling device where the target food to be grilled is currently located;

[0014] According to the contact temperature weakening situation and the required cooking temperature plan, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

[0015] As an optional embodiment, in the first aspect of the present invention, the second food-related information includes one or more of ingredient dimension information, ingredient cooking recipe information, and ingredient usage habit information; the ingredient dimension information includes one or more of ingredient thickness information, ingredient size information, ingredient weight information, ingredient quantity information, placement of the ingredient in the accommodating cavity of the cooking device, ingredient type information, ingredient initial temperature information, and ingredient pre-processing information corresponding to each ingredient to be cooked in the target baked food;

[0016] And, determining the optimal cooking time of the target food to be grilled in the current cooking stage according to the determined second food related information of the target food to be grilled includes:

[0017] Determine the expected cooking completion state corresponding to each ingredient to be cooked in the target cooked food according to the ingredient cooking recipe information and / or the ingredient usage habit information, and determine the current cooking state of each ingredient to be cooked;

[0018] Determine the basic time required for each of the ingredients to be cooked to independently complete the cooking requirements according to the current cooking status and the expected cooking completion status of each of the ingredients to be cooked;

[0019] Determine, according to the food dimension information, how each of the to-be-cooked food is affected by the current cooking environment;

[0020] According to the cooking affected conditions and the basic required cooking time of each of the ingredients to be cooked, the optimal cooking time of the target food to be cooked in the current cooking stage is determined.

[0021] As an optional embodiment, in the first aspect of the present invention, the method further comprises:

[0022] Determining a burnt node temperature of the target grilled food according to the food type information;

[0023] According to the target cooking temperature, the optimal cooking time and the burning node temperature, determining whether the target cooking food meets the preset food burning condition;

[0024] When it is determined that the target food to be cooked does not meet the food burnt condition, executing the step of controlling the cooking device to perform a corresponding cooking operation on the target food to be cooked according to the target cooking temperature and the optimal cooking time;

[0025] When it is determined that the target food to be cooked meets the food burnt conditions, the predicted burnt conditions of the target food based on the burnt area level and the burnt degree level are determined according to the target cooking temperature, the optimal cooking time and the burnt node temperature; a burnt advance response plan corresponding to the target food to be cooked is generated according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target food to be cooked, and the predicted burnt conditions; and according to the burnt advance response plan, the target cooking temperature and the optimal cooking time, the cooking equipment is controlled to perform corresponding cooking operations on the target food to be cooked.

[0026] As an optional embodiment, in the first aspect of the present invention, the generating of a burnt pre-coping plan corresponding to the target grilled food according to the determined grilling heating position information of the grilling equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food, and the predicted burnt condition includes:

[0027] Determining the multi-directional cooking and heating conditions of the target food to be cooked according to the determined cooking and heating position information of the cooking equipment and the predicted burning conditions;

[0028] Determining the acceptability of additional fat of the target grilled food according to the determined finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food and the predicted burnt condition;

[0029] Determine, according to the multi-directional cooking and heating conditions and the additional fat acceptability, a pre-coping scheme type for the target grilled food to deal with the burnt event, wherein the pre-coping scheme type includes a first coping type for food processing and / or a second coping type for grilling skills;

[0030] Based on the pre-coping plan type, a pre-coping plan for preventing the target grilled food from being burnt is generated.

[0031] As an optional implementation, in the first aspect of the present invention, generating a burnt pre-coping solution corresponding to the target grilled food based on the pre-coping solution type includes:

[0032] When the pre-response plan type includes the first response type, determining at least one additional processing sub-area for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameter, the fat absorption and digestion capacity and the predicted burnt condition; generating a first response plan according to each additional processing sub-area and its corresponding food processing operation requirement;

[0033] When the pre-response plan type includes the second response type, determining at least one additional grilling skill mode and its corresponding grilling skill operation requirement for the grilling device according to the grilling heating position information and the predicted burning condition; generating a second response plan according to each of the additional grilling skill modes and their corresponding grilling skill operation requirements;

[0034] According to the first coping plan and / or the second coping plan, a pre-coping plan for the burning of the target grilled food is generated.

[0035] As an optional implementation manner, in the first aspect of the present invention, judging whether the target cooking food meets a preset food burning condition according to the target cooking temperature, the optimal cooking time and the burning node temperature includes:

[0036] According to the target cooking temperature and the burning node temperature, determining whether the target cooking food meets a preset acute burning condition;

[0037] When it is determined that the target food to be cooked meets the acute burnt condition, determining that the target food to be cooked meets the preset food burnt condition;

[0038] When it is determined that the target food to be cooked does not meet the acute burning condition, determining the maximum cumulative temperature corresponding to the target food to be cooked according to the target cooking temperature and the optimal cooking time;

[0039] According to the maximum cumulative temperature and the burnt node temperature, determining whether the target grilled food meets a preset slow burn condition;

[0040] When it is determined that the target grilled food meets the slow-burning condition, determining that the target grilled food meets the preset food burnt condition;

[0041] When it is determined that the target food to be cooked does not meet the slow burning condition, it is determined that the target food to be cooked does not meet the preset food burning condition.

[0042] The second aspect of the present invention discloses a cooking parameter control device applied to a cooking device, the device comprising:

[0043] a cooking temperature determination module, configured to determine a target cooking temperature required for the target cooking food in a current cooking stage according to the determined first food related information of the target cooking food;

[0044] a cooking time determination module, configured to determine an optimal cooking time of the target food to be cooked in the current cooking stage according to the determined second food related information of the target food to be cooked;

[0045] The cooking control module is used to control the cooking equipment to perform corresponding cooking operations on the target cooking food according to the target cooking temperature and the optimal cooking time.

[0046] As an optional implementation, in the second aspect of the present invention, the first food-related information includes one or more of food type information, food weight information and food surface temperature information of the target grilled food; the food surface temperature information is obtained by one or more of an infrared sensor, a temperature probe and other temperature measuring devices;

[0047] And, the cooking temperature determination module determines the target cooking temperature required for the target cooking food in the current cooking stage according to the determined first food related information of the target cooking food, specifically including:

[0048] Determine, according to the food weight information and the food type information, conventional cooking change phenomena corresponding to the target cooking food based on the time level and the temperature level, wherein the expected cooking change phenomena include one or more of food color change phenomena, water loss change phenomena, taste change phenomena, nutritional value change phenomena and other food change phenomena;

[0049] Determining a required cooking temperature plan for the target food to be cooked according to the determined expected finished cooking parameters of the target food to be cooked and the conventional cooking variation phenomenon;

[0050] Determine the heat conduction characteristics of the target food to be grilled according to the food type information and the food weight information, and determine the weakening of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the containing cavity of the grilling device where the target food to be grilled is currently located;

[0051] According to the contact temperature weakening situation and the required cooking temperature plan, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

[0052] As an optional embodiment, in the second aspect of the present invention, the second food-related information includes one or more of ingredient dimension information, ingredient cooking recipe information, and ingredient usage habit information; the ingredient dimension information includes one or more of ingredient thickness information, ingredient size information, ingredient weight information, ingredient quantity information, placement of the ingredient in the accommodating cavity of the cooking device, ingredient type information, ingredient initial temperature information, and ingredient pretreatment information corresponding to each ingredient to be cooked in the target baked food;

[0053] And, the cooking time determination module determines the optimal cooking time of the target food in the current cooking stage according to the determined second food related information of the target food, specifically including:

[0054] Determine the expected cooking completion state corresponding to each ingredient to be cooked in the target cooked food according to the ingredient cooking recipe information and / or the ingredient usage habit information, and determine the current cooking state of each ingredient to be cooked;

[0055] Determine the basic time required for each of the ingredients to be cooked to independently complete the cooking requirements according to the current cooking status and the expected cooking completion status of each of the ingredients to be cooked;

[0056] Determine, according to the food dimension information, how each of the to-be-cooked food is affected by the current cooking environment;

[0057] According to the cooking affected conditions and the basic required cooking time of each of the ingredients to be cooked, the optimal cooking time of the target food to be cooked in the current cooking stage is determined.

[0058] As an optional implementation, in the second aspect of the present invention, the device further includes:

[0059] A scorching temperature determination module, used to determine the scorching node temperature of the target grilled food according to the food type information;

[0060] a judging module, configured to judge whether the target food to be cooked meets a preset food burn condition according to the target cooking temperature, the optimal cooking time and the burn node temperature; when it is judged that the target food to be cooked does not meet the food burn condition, the cooking control module executes the step of controlling the cooking device to perform a corresponding cooking operation on the target food to be cooked according to the target cooking temperature and the optimal cooking time;

[0061] a burnt response module, for determining, when the determination module determines that the target food to be cooked meets the food burnt condition, a predicted burnt condition of the target food to be cooked based on the burnt area level and the burnt degree level according to the target cooking temperature, the optimal cooking time and the burnt node temperature; and generating a burnt advance response plan corresponding to the target food to be cooked according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target food to be cooked, and the predicted burnt condition;

[0062] The cooking control module is further used to control the cooking equipment to perform corresponding cooking operations on the target food to be cooked according to the pre-coping plan for burning, the target cooking temperature and the optimal cooking time.

[0063] As an optional embodiment, in the second aspect of the present invention, the scorching response module generates a scorching advance response plan corresponding to the target grilled food according to the determined grilling heating position information of the grilling equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food, and the predicted scorching situation, specifically including:

[0064] Determining the multi-directional cooking and heating conditions of the target food to be cooked according to the determined cooking and heating position information of the cooking equipment and the predicted burning conditions;

[0065] Determining the acceptability of additional fat of the target grilled food according to the determined finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food and the predicted burnt condition;

[0066] Determine, according to the multi-directional cooking and heating conditions and the additional fat acceptability, a pre-coping scheme type for the target grilled food to deal with the burnt event, wherein the pre-coping scheme type includes a first coping type for food processing and / or a second coping type for grilling skills;

[0067] Based on the pre-coping plan type, a pre-coping plan for preventing the target grilled food from being burnt is generated.

[0068] As an optional implementation, in the second aspect of the present invention, the burnt response module generates a burnt pre-response plan corresponding to the target grilled food based on the pre-response plan type, specifically including:

[0069] When the pre-response plan type includes the first response type, determining at least one additional processing sub-area for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameter, the fat absorption and digestion capacity and the predicted burnt condition; generating a first response plan according to each additional processing sub-area and its corresponding food processing operation requirement;

[0070] When the pre-response plan type includes the second response type, determining at least one additional grilling skill mode and its corresponding grilling skill operation requirement for the grilling device according to the grilling heating position information and the predicted burning condition; generating a second response plan according to each of the additional grilling skill modes and their corresponding grilling skill operation requirements;

[0071] According to the first coping plan and / or the second coping plan, a pre-coping plan for the burning of the target grilled food is generated.

[0072] As an optional implementation, in the second aspect of the present invention, the judgment module judges whether the target cooking food meets the preset food burning condition according to the target cooking temperature, the optimal cooking time and the burning node temperature, specifically including:

[0073] According to the target cooking temperature and the burning node temperature, determining whether the target cooking food meets a preset acute burning condition;

[0074] When it is determined that the target food to be cooked meets the acute burnt condition, determining that the target food to be cooked meets the preset food burnt condition;

[0075] When it is determined that the target food to be cooked does not meet the acute burning condition, determining the maximum cumulative temperature corresponding to the target food to be cooked according to the target cooking temperature and the optimal cooking time;

[0076] According to the maximum cumulative temperature and the burnt node temperature, determining whether the target grilled food meets a preset slow burn condition;

[0077] When it is determined that the target grilled food meets the slow-burning condition, determining that the target grilled food meets the preset food burnt condition;

[0078] When it is determined that the target food to be cooked does not meet the slow burning condition, it is determined that the target food to be cooked does not meet the preset food burning condition.

[0079] The third aspect of the present invention discloses another cooking parameter control device for a cooking device, the device comprising:

[0080] A memory storing executable program code;

[0081] a processor coupled to the memory;

[0082] The processor calls the executable program code stored in the memory to execute the cooking parameter control method applied to a cooking device disclosed in the first aspect of the present invention.

[0083] The fourth aspect of the present invention discloses a computer storage medium, wherein the computer storage medium stores computer instructions, and when the computer instructions are called, they are used to execute the cooking parameter control method applied to the cooking device disclosed in the first aspect of the present invention.

[0084] Compared with the prior art, the embodiments of the present invention have the following beneficial effects:

[0085] In the embodiment of the present invention, the target cooking temperature required for the target cooking food in the current cooking stage is determined according to the first food-related information determined for the target cooking food; the optimal cooking time of the target cooking food in the current cooking stage is determined according to the second food-related information determined for the target cooking food; and the cooking device is controlled to perform the corresponding cooking operation on the target cooking food according to the target cooking temperature and the optimal cooking time. It can be seen that the present invention can determine the target cooking temperature according to the first food-related information and determine the optimal cooking time according to the second food-related information, and further control the cooking device to perform the corresponding cooking operation according to the target cooking temperature and the optimal cooking time, which is conducive to improving the comprehensiveness and rationality of the cooking parameter control method applied to the cooking device, and is conducive to improving the pertinence and fit of the cooking parameter determination method, and further is conducive to improving the accuracy and reliability of the determined cooking parameters, thereby facilitating the improvement of the accuracy and reliability of the cooking control of the cooking device, and is conducive to improving the cooking control efficiency and convenience of the cooking device, further facilitating the optimization of the cooking effect of the cooking device and the baked food, and improving the user's experience of the cooking device. BRIEF DESCRIPTION OF THE DRAWINGS

[0086] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0087] Figure 1 It is a flow chart of a method for controlling cooking parameters applied to a cooking device disclosed in an embodiment of the present invention;

[0088] Figure 2 It is a flow chart of another method for controlling cooking parameters applied to a cooking device disclosed in an embodiment of the present invention;

[0089] Figure 3 It is a structural schematic diagram of a cooking parameter control device applied to a cooking device disclosed in an embodiment of the present invention;

[0090] Figure 4 It is a structural schematic diagram of another cooking parameter control device applied to a cooking device disclosed in an embodiment of the present invention;

[0091] Figure 5 It is a structural schematic diagram of another cooking parameter control device applied to a cooking device disclosed in an embodiment of the present invention. DETAILED DESCRIPTION

[0092] In order to enable those skilled in the art to better understand the scheme of the present invention, the technical scheme in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0093] The terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned drawings are used to distinguish different objects rather than to describe a specific order. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, device, product or end including a series of steps or units is not limited to the listed steps or units, but may optionally include steps or units that are not listed, or may optionally include other steps or units inherent to these processes, methods, products or ends.

[0094] Reference to "embodiments" herein means that a particular feature, structure, or characteristic described in conjunction with the embodiments may be included in at least one embodiment of the present invention. The appearance of the phrase in various places in the specification does not necessarily refer to the same embodiment, nor is it an independent or alternative embodiment that is mutually exclusive with other embodiments. It is explicitly and implicitly understood by those skilled in the art that the embodiments described herein may be combined with other embodiments.

[0095] The present invention discloses a method and device for controlling cooking parameters applied to a baking device, which can determine a target cooking temperature according to first food related information and determine an optimal cooking time according to second food related information, and further control the baking device to perform corresponding cooking operations according to the target cooking temperature and the optimal cooking time, which is conducive to improving the comprehensiveness and rationality of the cooking parameter control method applied to the baking device, and is conducive to improving the pertinence and fit of the cooking parameter determination method, and is further conducive to improving the accuracy and reliability of the determined cooking parameters, thereby facilitating improving the accuracy and reliability of the cooking control of the baking device, and is conducive to improving the cooking control efficiency and convenience of the baking device, and is further conducive to optimizing the cooking effect of the baking device and the baked food, and improving the user experience of the baking device. The following are detailed descriptions.

[0096] Embodiment 1

[0097] See also Figure 1 , Figure 1 1 is a flow chart of a method for controlling cooking parameters of a cooking device disclosed in an embodiment of the present invention. Figure 1 The described method may be applied to a cooking parameter control device of a cooking device, wherein the device may include a server, wherein the server includes a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 1 As shown, the cooking parameter control method applied to the cooking device includes the following operations:

[0098] 101. Determine a target cooking temperature required for the target food to be cooked in a current cooking stage according to the determined first food related information of the target food to be cooked.

[0099] 102. Determine an optimal cooking time of the target food to be cooked in a current cooking stage according to the determined second food related information of the target food to be cooked.

[0100] 103. According to the target cooking temperature and the optimal cooking time, control the cooking equipment to perform corresponding cooking operations on the target food.

[0101] Optionally, the application scenario of the present solution may be a process in which the cooking device is cooking the target food to be cooked in its accommodating cavity, which is not limited in the embodiment of the present invention.

[0102] It can be seen that the cooking parameter control method applied to the baking device described in the embodiment of the present invention can determine the target cooking temperature according to the first food-related information and determine the optimal cooking time according to the second food-related information, and further control the baking device to perform the corresponding cooking operation according to the target cooking temperature and the optimal cooking time, which is conducive to improving the comprehensiveness and rationality of the cooking parameter control method applied to the baking device, and is conducive to improving the pertinence and fit of the cooking parameter determination method, and further is conducive to improving the accuracy and reliability of the determined cooking parameters, thereby helping to improve the accuracy and reliability of the cooking control of the baking device, and is conducive to improving the cooking control efficiency and convenience of the baking device, and is further conducive to optimizing the cooking effect of the baking device and the baked food, and improving the user experience of the cooking device.

[0103] In an optional embodiment, the first food-related information includes one or more of food type information, food weight information and food surface temperature information of the target grilled food.

[0104] Furthermore, determining the target cooking temperature required for the target food to be cooked in the current cooking stage according to the determined first food related information of the target food to be cooked may include:

[0105] According to the food weight information and food type information, determine the conventional cooking change phenomenon corresponding to the target cooking food based on the time level and the temperature level, and the expected cooking change phenomenon includes one or more of the food color change phenomenon, the water loss change phenomenon, the taste change phenomenon, the nutritional value change phenomenon and other food change phenomena;

[0106] Determine the required cooking temperature plan for the target food according to the expected finished cooking parameters of the target food and the conventional cooking variation phenomenon;

[0107] Determine the heat conduction characteristics of the target food to be grilled according to the food type information and the food weight information, and determine the reduction of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the containing cavity of the grilling device where the target food to be grilled is currently located;

[0108] According to the weakening of the touch temperature and the required cooking temperature plan, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

[0109] Optionally, the food weight information may be the weight of the target grilled food collected by a weighing sensor, which is not limited in the embodiment of the present invention.

[0110] Optionally, the food surface temperature information may be the surface temperature of the target grilled food collected by an infrared sensor and / or a temperature probe and / or other temperature measuring equipment, which is not limited in the embodiment of the present invention.

[0111] Optionally, the conventional cooking variation phenomenon corresponding to the time level and the temperature level of the target cooked food can be understood as: the variation phenomenon that generally occurs to the target cooked food under different cooking times and / or different cooking temperatures, which is not limited in the embodiment of the present invention.

[0112] Optionally, the expected parameters of the finished baked product may include, but are not limited to, information on the color of the expected baked product, information on the texture of the expected baked product, information on the softness and hardness of the expected baked product, information on the thickness and area of ​​the expected baked product, information on the degree of doneness of the expected baked product, information on the smell of the expected baked product, information on the taste of the expected baked product, information on the shape of the expected baked product, information on the portion of the expected baked product, information on the nutritional value of the expected baked product, information on the outer surface of the expected baked product, information on the inside of the expected baked product and one or more of other parameter information of the expected baked product, and the embodiments of the present invention are not limited thereto.

[0113] Optionally, the weakening of the touch temperature of the target food to be baked is illustrated by an example: there may be a difference between the ambient temperature in the accommodating chamber of the baking device and the perceived temperature of the target food to be baked, and the perceived temperature of different positions in the food may also be different depending on the cooking state of the food (such as frozen state, warm state, etc.) and the food state (such as different thickness of food, etc.). Therefore, this temperature difference is regarded as the weakening of the touch temperature, and the embodiment of the present invention is not limited thereto.

[0114] Further optionally, the determining of the weakening of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the receiving chamber of the grilling device where the target food to be grilled is currently located may include:

[0115] Determine a first temperature difference according to the food surface temperature information and the determined ambient temperature information of the receiving chamber of the cooking device where the target food is currently located;

[0116] Determine a second temperature difference according to the heat conduction characteristics, the food surface temperature information and the ambient temperature information in the containing cavity;

[0117] According to the first temperature difference and the second temperature difference, a reduction in the contact temperature of the target grilled food is determined.

[0118] Further optionally, the above-mentioned determining the target cooking temperature required for the target food to be cooked in the current cooking stage according to the weakening of the touch temperature and the required cooking temperature scheme may include:

[0119] According to the required cooking temperature plan, determine the basic required cooking temperature, and according to the temperature reduction situation and the basic required cooking temperature, determine the additional required cooking temperature;

[0120] According to the additional required cooking temperature, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

[0121] It can be seen that this optional embodiment can provide a specific method for determining the target cooking temperature, and determine the target cooking temperature according to the required cooking temperature scheme of the target cooking food and the temperature weakening condition, which is conducive to improving the comprehensiveness and rationality of the method for determining the target cooking temperature, and further helps to improve the accuracy and reliability of the determined target cooking temperature.

[0122] In another optional embodiment, the second food-related information includes one or more of ingredient dimension information, ingredient cooking recipe information and ingredient usage habit information; the ingredient dimension information includes one or more of ingredient thickness information, ingredient size information, ingredient weight information, ingredient quantity information, placement of the ingredient in the accommodating cavity of the baking equipment, ingredient type information, ingredient initial temperature information, and ingredient preprocessing conditions corresponding to each ingredient to be baked in the target baked food.

[0123] Furthermore, determining the optimal cooking time of the target food to be grilled in the current cooking stage according to the determined second food related information of the target food to be grilled may include:

[0124] Determine the expected cooking completion state corresponding to each ingredient to be cooked in the target cooked food according to the ingredient cooking recipe information and / or the ingredient usage habit information, and determine the current cooking state of each ingredient to be cooked;

[0125] Determine the basic time required for each ingredient to be cooked to complete the cooking requirements independently according to the current cooking status and expected cooking completion status of each ingredient to be cooked;

[0126] According to the food dimension information, determine the cooking impact of each food to be cooked in the current cooking environment;

[0127] According to the cooking impact and the basic required time of each ingredient to be cooked, the optimal cooking time of the target food in the current cooking stage is determined.

[0128] Optionally, food preprocessing conditions include, for example, cooking before baking, whether to cut into pieces, whether to spray with oil, etc., which are not limited in the embodiments of the present invention.

[0129] Optionally, the ingredient quantity information may be the ingredient type quantity information of all ingredients to be cooked involved in the target baked food, or the particle quantity information corresponding to all ingredients to be cooked involved in the target baked food, or the particle quantity information corresponding to each ingredient to be cooked involved in the target baked food, which is not limited in the embodiment of the present invention.

[0130] Optionally, the expected cooking completion status and the current cooking status may be reflected by one or more of the color, texture, hardness, thickness, area, doneness, smell, taste, shape, portion, nutrition, outer surface, inner surface, cooking time, energy consumption, cooking temperature, cooking mode, cooking gear, cooking method and other cooking conditions of the food to be cooked, and the embodiments of the present invention are not limited thereto.

[0131] Optionally, for example: under the premise of the same cooking temperature and / or cooking time, the cooking effects corresponding to the scenario where there is only one ingredient to be cooked in the current cooking chamber of the cooking device and the scenario where there are other ingredients to be cooked in the current cooking chamber of the cooking device will be different, that is, the effects corresponding to frying one ingredient alone and frying many ingredients together, frying many types of ingredients together and frying a single type of ingredient together are different; further, the basic required time for the ingredients to be cooked to independently complete the cooking requirements can be understood as: the scenario where there is only one ingredient to be cooked in the current cooking chamber of the cooking device, that is, the required time required to complete the cooking requirements under the premise of the maximum cooking effect achieved by the ingredients to be cooked, as the basic required time, is not limited in the embodiments of the present invention.

[0132] Optionally, the current cooking environment can be understood as the overall food situation in the current cooking chamber of the cooking equipment, which is the cooking environment formed by the food to be cooked, such as the specific food type, specific food quantity, specific food viscosity, and other environmental information that can affect the cooking effect of the food, and the embodiments of the present invention are not limited thereto.

[0133] Optionally, the impact on cooking may be a positive cooking impact (such as increasing the aroma of the food, speeding up the cooking of the food, etc.), a negative cooking impact (such as increasing the probability of burning the food, slowing down the cooking of the food, etc.), or no cooking impact, which is not limited in the embodiments of the present invention.

[0134] Further optionally, the above-mentioned determining the optimal cooking time of the target food to be cooked in the current cooking stage according to the cooking impact and the basic required time of each food to be cooked may include:

[0135] When the cooking impact condition is used to indicate the need to speed up the cooking efficiency of the food to be cooked, a corresponding time shortening operation is performed on the basic required time of each food to be cooked according to the cooking impact condition, so as to obtain the optimal cooking time of the target food in the current cooking stage;

[0136] When the cooking impact condition is used to indicate slowing down the cooking efficiency of the food to be cooked, a corresponding duration extension operation is performed on the basic required duration of each food to be cooked according to the cooking impact condition to obtain the optimal cooking duration of the target food in the current cooking stage.

[0137] It can be seen that this optional embodiment can provide a specific method for determining the optimal cooking time, and determine the optimal cooking time of the target grilled food according to the determined cooking impact conditions and basic required time of each ingredient to be grilled, which is conducive to improving the comprehensiveness and rationality of the method for determining the optimal cooking time, and further helps to improve the accuracy and reliability of the determined optimal cooking time.

[0138] Embodiment 2

[0139] See also Figure 2 , Figure 2 1 is a flow chart of another method for controlling cooking parameters of a cooking device disclosed in an embodiment of the present invention. Figure 2 The described method may be applied to a cooking parameter control device of a cooking device, wherein the device may include a server, wherein the server includes a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 2 As shown, the cooking parameter control method applied to the cooking device includes the following operations:

[0140] 201. Determine a target cooking temperature required for the target food to be cooked in a current cooking stage according to the determined first food related information of the target food to be cooked.

[0141] 202. Determine an optimal cooking time of the target food to be grilled in a current cooking stage according to the determined second food related information of the target food to be grilled.

[0142] 203. Determine a burnt node temperature of the target grilled food according to the food type information.

[0143] Optionally, the burnt node temperature may be understood as a temperature node at which the target food to be cooked will begin to burn, which is not limited in the embodiment of the present invention.

[0144] 204. According to the target cooking temperature, the optimal cooking time and the burning node temperature, determine whether the target cooking food meets the preset food burning condition. When the judgment result is yes, execute step 205; when the judgment result is no, execute step 206.

[0145] 205. Determine the predicted burnt conditions of the target food based on the burnt area level and the burnt degree level according to the target cooking temperature, the optimal cooking time and the burnt node temperature; generate a burnt pre-response plan corresponding to the target food according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target food, and the predicted burnt conditions; control the cooking equipment to perform corresponding cooking operations on the target food according to the burnt pre-response plan, the target cooking temperature and the optimal cooking time.

[0146] Optionally, there is a plan to deal with burns in advance, for example, spraying oil on the target grilled food to prevent its surface from being overly dry, or turning the target grilled food over so that the heated surface of the target grilled food is heated more evenly or does not need to be heated continuously, which is not limited in the embodiments of the present invention.

[0147] Optionally, the above-mentioned predicted burnt conditions of the target grilled food based on the burnt area level and the burnt degree level are determined according to the target cooking temperature, the optimal cooking time and the burnt node temperature. For example: when the target cooking temperature is greater than the burnt node temperature and / or the optimal cooking time is longer, the predicted burnt condition is used to indicate that the larger the burnt area is and the higher the burnt degree is; when the target cooking temperature is less than the burnt node temperature and / or the optimal cooking time is shorter, the predicted burnt condition is used to indicate that the smaller the burnt area is and the lower the burnt degree is. The same applies to other situations, and the embodiments of the present invention are not limited thereto.

[0148] 206. According to the target cooking temperature and the optimal cooking time, control the cooking equipment to perform corresponding cooking operations on the target food.

[0149] In the embodiment of the present invention, for other descriptions of step 201 to step 206, please refer to other detailed descriptions of step 101 to step 103 in embodiment 1, and the embodiment of the present invention will not be repeated here.

[0150] It can be seen that the embodiments of the present invention can determine the target cooking temperature according to the first food-related information and determine the optimal cooking time according to the second food-related information, and further control the cooking device to perform the corresponding cooking operation according to the target cooking temperature and the optimal cooking time, which is conducive to improving the comprehensiveness and rationality of the cooking parameter regulation method applied to the cooking device, and is conducive to improving the pertinence and fit of the cooking parameter determination method, and further is conducive to improving the accuracy and reliability of the determined cooking parameters, thereby helping to improve the accuracy and reliability of the cooking control of the cooking device, and is conducive to improving the cooking control efficiency and convenience of the cooking device, and is further conducive to optimizing the cooking efficiency of the cooking device and the cooked food. The invention can also provide a method for coping with food burnt. When the target food to be cooked meets the food burnt conditions, a pre-coping plan for burnt is determined, and the cooking device is controlled to perform corresponding cooking operations according to the pre-coping plan for burnt, the target cooking temperature and the optimal cooking time. This is conducive to improving the comprehensiveness, rationality, diversity, flexibility and pertinence of the cooking methods used by the cooking device to cook the target food, and is conducive to improving the accuracy, reliability, efficiency and timeliness of the coping process for the target food to be cooked, and is conducive to reducing or avoiding the situation where the target food is burnt, thereby facilitating the optimization of the cooking effect of the cooking device and the target food to be cooked.

[0151] In an optional embodiment, the above-mentioned generation of a burnt pre-response plan corresponding to the target grilled food based on the determined grilling heating position information of the grilling equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food, and the predicted burnt condition may include:

[0152] Determine the multi-directional cooking and heating conditions of the target food according to the determined cooking and heating position information of the cooking equipment and the predicted burning conditions;

[0153] Determine the acceptability of additional fat in the target grilled food based on the determined finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food and the predicted burnt condition;

[0154] Determine the type of pre-response plan for the target grilled food against the burnt event according to the multi-dimensional grilling heating conditions and the acceptability of additional fat, the pre-response plan type including a first response type for the food handling level and / or a second response type for the grilling skill level;

[0155] Based on the pre-response plan type, a pre-response plan for burning corresponding to the target grilled food is generated.

[0156] Optionally, the multi-directional cooking and heating conditions of the target grilled food can be understood as the cooking heating conditions corresponding to different directions and angles of the target grilled food itself, such as being heated directly by the heating source, being heated by the side radiated by the heating source, a specific heating value, and each direction and angle position being directly heated by the heating source, etc., which is not limited in the embodiments of the present invention.

[0157] Optionally, for the first response type at the food processing level, an example is given: spraying grease on the target grilled food to directly process the food so as to reduce the probability of the food being burnt, which is not limited in the embodiment of the present invention.

[0158] Optionally, for the second response type at the level of grilling skills, for example: controlling the grilling equipment to automatically flip the target grilled food, adjusting the grilling heating mode, and other aspects of processing the food to reduce the probability of food being burnt, which is not limited in the embodiments of the present invention.

[0159] Optionally, the above-mentioned pre-response plan type for the target grilled food to the burning event is determined according to the multi-directional cooking heating situation and the acceptability of additional grease. For example, when the multi-directional cooking heating situation is used to indicate that the heating temperature of the target grilled food in all directions is consistent, then the automatic flipping of the grilled food in the second response type is not very effective in avoiding burning, or the cooking heating mode in the second response type can be used to avoid reaching the burning temperature node (such as running the heating mode for a period of time, turning off the heating mode for a period of time, etc.); for example, when the acceptability of additional grease is used to indicate that the target grilled food has a poor ability to absorb and digest grease, and the cooking completion requirement of the target grilled food is that the food cannot have grease, etc., then the first response type of spraying grease cannot be used to avoid burning; for example, when the cooking requirements of the target grilled food itself include spraying grease or the grease absorption and digestion ability is good, then the first response type of spraying grease can be used to avoid burning. The same applies to other situations, and the embodiments of the present invention are not limited.

[0160] It can be seen that this optional embodiment can determine the type of pre-response plan for the burnt event of the target grilled food according to the determined multi-directional cooking and heating conditions of the target grilled food and the acceptability of additional oil, and then generate a pre-response plan for burnt, which is conducive to improving the comprehensiveness and rationality of the method of generating the pre-response plan for burnt, and further conducive to improving the diversity, flexibility, pertinence and accuracy of the pre-response plan types, thereby helping to improve the accuracy and reliability of the pre-response plans for burnt generated based on the pre-response plan types, and further conducive to improving the accuracy, reliability and timeliness of the response based on the pre-response plan for burnt.

[0161] In another optional embodiment, the generation of a pre-coping solution for the burnt target food based on the pre-coping solution type may include:

[0162] When the pre-response plan type includes the first response type, determining at least one additional processing sub-region for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameter, fat absorption and digestion capacity, and predicted burnt condition; generating the first response plan according to each additional processing sub-region and its corresponding food processing operation requirement;

[0163] When the pre-response plan type includes the second response type, determining at least one additional grilling skill mode and its corresponding grilling skill operation requirement for the grilling device according to the grilling heating position information and the predicted burning condition; generating a second response plan according to each additional grilling skill mode and its corresponding grilling skill operation requirement;

[0164] According to the first coping plan and / or the second coping plan, a pre-coping plan for the burning of the target grilled food is generated.

[0165] Optionally, the additional processing sub-region of the target grilled food is exemplified as the location of the region in the target grilled food that needs additional spraying of grease, which is not limited in the embodiment of the present invention.

[0166] Optionally, the food processing operation requirements include, for example: how often to spray grease, how much grease to spray each time, the method of spraying grease, which type of grease to spray, how to spray specifically, etc., which are not limited in the embodiments of the present invention.

[0167] Further optionally, the determining of at least one additional processing sub-region for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameters, fat absorption and digestion capacity, and predicted burnt condition may include:

[0168] Determine a first predicted accurate burnt area and a first predicted potential burnt area corresponding to the target food to be cooked according to the predicted burnt condition, and determine at least one additional processing sub-area for the target food to be cooked according to the first predicted accurate burnt area and the first predicted potential burnt area;

[0169] Determine the degree of burnt corresponding to the first predicted accurate burnt area according to the predicted burnt condition, and determine the possibility of burnt corresponding to the first predicted potential burnt area according to the predicted burnt condition;

[0170] The food processing operation requirements corresponding to each additional processing sub-area are determined based on the required parameters of the finished oil, the oil absorption and digestion capacity, the first predicted precise burnt area and its corresponding burnt degree, the first predicted potential burnt area and its corresponding burnt possibility.

[0171] Further optionally, the above-mentioned food processing operation requirements corresponding to each additional processing sub-area are determined based on the finished oil requirement parameters, oil absorption and digestion capacity, the first predicted precise burnt area and its corresponding burnt degree, the first predicted potential burnt area and its corresponding burnt possibility. For example: when the burnt degree corresponding to the additional processing sub-area is higher or the burnt possibility is greater, the finished oil requirement parameters are higher, and the oil absorption and digestion capacity is stronger, then the food processing operation requirements of the additional processing sub-area are determined to indicate that more oil is sprayed, more oil is sprayed, etc. The same is true for other situations, and the embodiments of the present invention are not limited thereto.

[0172] Optionally, additional cooking skills and their corresponding cooking skill operation requirements are provided, for example: for example, when the additional cooking skill is to control the cooking device to cook while continuously flipping the target food, the cooking skill operation requirements are specific flipping speed, flipping frequency, flipping angle, etc.; for example, when the additional cooking skill is to control the cooking device to adjust the heating mode at regular intervals, the cooking skill operation requirements are specific adjustment time / frequency of the heating mode, so that the target food is not continuously heated and the temperature is not increased. The embodiments of the present invention are not limited to this.

[0173] Optionally, the determining of at least one additional cooking skill mode and its corresponding cooking skill operation requirement for the cooking device according to the cooking heating position information and the predicted burning condition may include:

[0174] When the cooking and heating position information can determine that the heating conditions of the target food to be cooked are the same in all directions, determining the additional cooking skill method at least includes adjusting the cooking and heating mode of the cooking equipment, and determining the specific operation requirements for adjusting the cooking and heating mode of the cooking equipment according to the predicted burning condition;

[0175] When the cooking and heating position information can determine that the all-round heating conditions of the target food are different, the additional cooking technique is determined to at least include regulating the cooking equipment to flip the grilled food, and based on the cooking and heating position information and the predicted burning conditions, the specific operational requirements for regulating the cooking equipment to flip the grilled food are determined.

[0176] It can be seen that this optional embodiment can match the corresponding response plan generation method for the first response type or the second response type respectively, which is conducive to improving the comprehensiveness and rationality of the response plan generation method for burning, and is conducive to improving the diversity, flexibility and pertinence of the response plan generation method for different response types, and then it is conducive to improving the accuracy and reliability of the determined response plan, thereby helping to improve the accuracy and reliability of the generated response plan in advance for burning.

[0177] In another optional embodiment, judging whether the target food to be cooked meets the preset food burn condition according to the target cooking temperature, the optimal cooking time and the burn node temperature may include:

[0178] According to the target cooking temperature and the burning node temperature, it is determined whether the target cooking food meets the preset acute burning condition;

[0179] When it is determined that the target food to be cooked meets the acute burn condition, determining that the target food to be cooked meets the preset food burn condition;

[0180] When it is determined that the target food to be cooked does not meet the acute burning condition, the maximum cumulative temperature corresponding to the target food to be cooked is determined according to the target cooking temperature and the optimal cooking time;

[0181] According to the maximum cumulative temperature and the burnt node temperature, it is determined whether the target food meets the preset chronic burnt condition;

[0182] When it is determined that the target grilled food meets the chronic burn condition, determining that the target grilled food meets the preset food burn condition;

[0183] When it is determined that the target food to be cooked does not meet the slow burn condition, it is determined that the target food to be cooked does not meet the preset food burn condition.

[0184] Further optionally, judging whether the target food to be cooked meets a preset acute burn condition according to the target cooking temperature and the burn node temperature may include:

[0185] Determine whether the target cooking temperature is greater than or equal to the burning node temperature;

[0186] When it is determined that the target cooking temperature is greater than or equal to the burnt node temperature, it is determined that the target cooking food meets the preset acute burnt condition;

[0187] When it is determined that the target cooking temperature is less than the burnt node temperature, it is determined that the target cooking food meets the preset acute burnt condition.

[0188] Further optionally, judging whether the target grilled food meets the preset slow-burning condition according to the maximum cumulative temperature and the burnt node temperature may include:

[0189] Determine whether the maximum accumulated temperature is greater than or equal to the burnt node temperature;

[0190] When it is determined that the highest cumulative temperature is greater than or equal to the burnt node temperature, it is determined that the target cooked food meets the preset chronic burnt condition;

[0191] When it is determined that the maximum cumulative temperature is less than the burnt node temperature, it is determined that the target roasted food does not meet the preset slow burn condition.

[0192] Optionally, for example: the currently applied cooking temperature has not reached the scorching temperature node (i.e., acute scorching), but continuous heating is applied to the same position, which may accumulate heat and reach the scorching temperature node (i.e., chronic scorching), which is not limited in the embodiments of the present invention.

[0193] It can be seen that this optional embodiment can determine whether the food burnt conditions are met at two levels: acute burnt conditions and chronic burnt conditions, which is beneficial to improving the comprehensiveness, rationality, and progressiveness of the method for determining whether the food burnt conditions are met, and thus is beneficial to improving the accuracy and reliability of the determined food burnt conditions met results, thereby helping to improve the accuracy, reliability, and rationality of the execution of the burnt pre-response operations triggered based on the food burnt conditions met results.

[0194] Embodiment 3

[0195] See also Figure 3 , Figure 3 1 is a schematic diagram of a cooking parameter control device for a cooking device disclosed in an embodiment of the present invention. Figure 3 The described device may include a server, wherein the server includes a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 3 As shown, the cooking parameter control device applied to the cooking equipment may include:

[0196] The cooking temperature determining module 301 is used to determine the target cooking temperature required for the target cooking food in the current cooking stage according to the determined first food related information of the target cooking food.

[0197] The cooking time determining module 302 is used to determine the optimal cooking time of the target food to be cooked in the current cooking stage according to the determined second food related information of the target food to be cooked.

[0198] The cooking control module 303 is used to control the cooking equipment to perform corresponding cooking operations on the target food according to the target cooking temperature and the optimal cooking time.

[0199] It can be seen that implementation Figure 3The described cooking parameter control device applied to the cooking device can determine the target cooking temperature according to the first food related information and determine the optimal cooking time according to the second food related information, and further control the cooking device to perform the corresponding cooking operation according to the target cooking temperature and the optimal cooking time, which is conducive to improving the comprehensiveness and rationality of the cooking parameter control method applied to the cooking device, and is conducive to improving the pertinence and fit of the cooking parameter determination method, and further is conducive to improving the accuracy and reliability of the determined cooking parameters, thereby helping to improve the accuracy and reliability of the cooking control of the cooking device, and is conducive to improving the cooking control efficiency and convenience of the cooking device, and is further conducive to optimizing the cooking effect of the cooking device and the baked food, and improving the user experience of the cooking device.

[0200] In an optional embodiment, the first food related information includes one or more of food type information, food weight information and food surface temperature information of the target grilled food; the food surface temperature information is obtained by one or more of an infrared sensor, a temperature probe and other temperature measuring devices;

[0201] And, the cooking temperature determining module 301 determines the target cooking temperature required for the target cooking food in the current cooking stage according to the determined first food related information of the target cooking food, specifically including:

[0202] According to the food weight information and food type information, determine the conventional cooking change phenomenon corresponding to the target cooking food based on the time level and the temperature level, and the expected cooking change phenomenon includes one or more of the food color change phenomenon, the water loss change phenomenon, the taste change phenomenon, the nutritional value change phenomenon and other food change phenomena;

[0203] Determine the required cooking temperature plan for the target food according to the expected finished cooking parameters of the target food and the conventional cooking variation phenomenon;

[0204] Determine the heat conduction characteristics of the target food to be grilled according to the food type information and the food weight information, and determine the reduction of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the containing cavity of the grilling device where the target food to be grilled is currently located;

[0205] According to the weakening of the touch temperature and the required cooking temperature plan, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

[0206] It can be seen that implementation Figure 4The described device can provide a specific method for determining the target cooking temperature, and determine the target cooking temperature according to the required cooking temperature scheme of the target cooking food and the temperature weakening condition, which is conducive to improving the comprehensiveness and rationality of the method for determining the target cooking temperature, and further helps to improve the accuracy and reliability of the determined target cooking temperature.

[0207] In another optional embodiment, the second food-related information includes one or more of ingredient dimension information, ingredient cooking recipe information, and ingredient usage habit information; the ingredient dimension information includes one or more of ingredient thickness information, ingredient size information, ingredient weight information, ingredient quantity information, placement of the ingredient in the accommodating cavity of the cooking device, ingredient type information, ingredient initial temperature information, and ingredient pre-processing information corresponding to each ingredient to be cooked in the target baked food;

[0208] Furthermore, the cooking time determining module 302 determines the optimal cooking time of the target food in the current cooking stage according to the determined second food related information of the target food, specifically including:

[0209] Determine the expected cooking completion state corresponding to each ingredient to be cooked in the target cooked food according to the ingredient cooking recipe information and / or the ingredient usage habit information, and determine the current cooking state of each ingredient to be cooked;

[0210] Determine the basic time required for each ingredient to be cooked to complete the cooking requirements independently according to the current cooking status and expected cooking completion status of each ingredient to be cooked;

[0211] According to the food dimension information, determine the cooking impact of each food to be cooked in the current cooking environment;

[0212] According to the cooking impact and the basic required time of each ingredient to be cooked, the optimal cooking time of the target food in the current cooking stage is determined.

[0213] It can be seen that implementation Figure 4 The described device can also provide a specific method for determining the optimal cooking time, and determine the optimal cooking time of the target food according to the determined cooking impact conditions and basic required time of each ingredient to be cooked, which is conducive to improving the comprehensiveness and rationality of the method for determining the optimal cooking time, and further helps to improve the accuracy and reliability of the determined optimal cooking time.

[0214] In yet another optional embodiment, Figure 4 As shown, the device may also include:

[0215] The burnt temperature determination module 304 is used to determine the burnt node temperature of the target grilled food according to the food type information.

[0216] The judgment module 305 is used to judge whether the target food to be cooked meets the preset food burnt conditions according to the target cooking temperature, the optimal cooking time and the burnt node temperature; when it is judged that the target food to be cooked does not meet the food burnt conditions, the cooking control module 303 executes the steps of controlling the cooking equipment to perform corresponding cooking operations on the target food to be cooked according to the target cooking temperature and the optimal cooking time.

[0217] The burnt response module 306 is used to determine the predicted burnt condition of the target baked food based on the burnt area level and the burnt degree level according to the target cooking temperature, the optimal cooking time and the burnt node temperature when the judgment module 305 determines that the target baked food meets the food burnt conditions; and to generate a burnt advance response plan corresponding to the target baked food according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target baked food, and the predicted burnt condition.

[0218] The cooking control module 303 is also used to control the cooking equipment to perform corresponding cooking operations on the target food according to the pre-coping plan for burning, the target cooking temperature and the optimal cooking time.

[0219] It can be seen that the implementation Figure 4 The described device can also provide a method for coping with food burnt. When the target food to be cooked meets the food burnt conditions, a pre-coping plan for burnt is determined and the cooking equipment is controlled to perform corresponding cooking operations according to the pre-coping plan for burnt, the target cooking temperature and the optimal cooking time. This is beneficial to improving the comprehensiveness, rationality, diversity, flexibility and pertinence of the cooking methods used by the cooking equipment to cook the target food, and is beneficial to improving the accuracy, reliability, efficiency and timeliness of the burnt coping treatment of the target food, and is beneficial to reducing or avoiding the burnt situation of the target food, thereby facilitating the optimization of the cooking equipment and the cooking effect of the target food.

[0220] In another optional embodiment, the scorching response module 306 generates a scorching response plan corresponding to the target grilled food according to the determined grilling heating position information of the grilling equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food, and the predicted scorching situation, specifically including:

[0221] Determine the multi-directional cooking and heating conditions of the target food according to the determined cooking and heating position information of the cooking equipment and the predicted burning conditions;

[0222] Determine the acceptability of additional fat in the target grilled food based on the determined finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food and the predicted burnt condition;

[0223] Determine the type of pre-response plan for the target grilled food against the burnt event according to the multi-dimensional grilling heating conditions and the acceptability of additional fat, the pre-response plan type including a first response type for the food handling level and / or a second response type for the grilling skill level;

[0224] Based on the pre-response plan type, a pre-response plan for burning corresponding to the target grilled food is generated.

[0225] It can be seen that implementation Figure 4 The described device can also determine the type of pre-response plan for the target grilled food against the burning event based on the determined multi-directional cooking and heating conditions of the target grilled food and the acceptability of additional oil, and then generate a pre-response plan for burning, which is conducive to improving the comprehensiveness and rationality of the method of generating the pre-response plan for burning, and thus is conducive to improving the diversity, flexibility, pertinence and accuracy of the types of pre-response plans, thereby helping to improve the accuracy and reliability of the pre-response plans for burning generated based on the types of pre-response plans, and further is conducive to improving the accuracy, reliability and timeliness of the response based on the pre-response plan for burning.

[0226] In another optional embodiment, the burnt coping module 306 generates a burnt pre-coping solution corresponding to the target grilled food based on the pre-coping solution type, specifically including:

[0227] When the pre-response plan type includes the first response type, determining at least one additional processing sub-region for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameter, fat absorption and digestion capacity, and predicted burnt condition; generating the first response plan according to each additional processing sub-region and its corresponding food processing operation requirement;

[0228] When the pre-response plan type includes the second response type, determining at least one additional grilling skill mode and its corresponding grilling skill operation requirement for the grilling device according to the grilling heating position information and the predicted burning condition; generating a second response plan according to each additional grilling skill mode and its corresponding grilling skill operation requirement;

[0229] According to the first coping plan and / or the second coping plan, a pre-coping plan for the burning of the target grilled food is generated.

[0230] It can be seen that implementation Figure 4The described device can also match the corresponding response plan generation method for the first response type or the second response type respectively, which is conducive to improving the comprehensiveness and rationality of the response plan generation method for burning, and is conducive to improving the diversity, flexibility and pertinence of the response plan generation method for different response types, and thus is conducive to improving the accuracy and reliability of the determined response plan, thereby helping to improve the accuracy and reliability of the generated response plan in advance.

[0231] In another optional embodiment, the judgment module 305 judges whether the target food to be cooked meets the preset food burn condition according to the target cooking temperature, the optimal cooking time and the burn node temperature, specifically including:

[0232] According to the target cooking temperature and the burning node temperature, it is determined whether the target cooking food meets the preset acute burning condition;

[0233] When it is determined that the target food to be cooked meets the acute burn condition, determining that the target food to be cooked meets the preset food burn condition;

[0234] When it is determined that the target food to be cooked does not meet the acute burning condition, the maximum cumulative temperature corresponding to the target food to be cooked is determined according to the target cooking temperature and the optimal cooking time;

[0235] According to the maximum cumulative temperature and the burning node temperature, it is determined whether the target food meets the preset chronic burning condition;

[0236] When it is determined that the target grilled food meets the chronic burn condition, determining that the target grilled food meets the preset food burn condition;

[0237] When it is determined that the target food to be cooked does not meet the slow burn condition, it is determined that the target food to be cooked does not meet the preset food burn condition.

[0238] It can be seen that the implementation Figure 4 The described device can also determine whether the food burnt conditions are met at two levels: acute burnt conditions and chronic burnt conditions, which is conducive to improving the comprehensiveness, rationality, and progressiveness of the method for determining the food burnt conditions are met, and thus is conducive to improving the accuracy and reliability of the determined food burnt conditions are met, thereby helping to improve the accuracy, reliability, and rationality of the execution of the burnt pre-response operations triggered by the food burnt conditions are met.

[0239] Embodiment 4

[0240] See also Figure 5 , Figure 5 1 is a schematic diagram of the structure of another cooking parameter control device applied to a cooking device disclosed in an embodiment of the present invention. Figure 5The described device may include a server, wherein the server includes a local server or a cloud server, which is not limited in the embodiment of the present invention. Figure 5 As shown, the device may include:

[0241] A memory 401 storing executable program codes;

[0242] a processor 402 coupled to the memory 401;

[0243] Furthermore, it may also include an input interface 403 and an output interface 404 coupled to the processor 402;

[0244] The processor 402 calls the executable program code stored in the memory 401 to execute the steps of the cooking parameter control method applied to the cooking device described in the first or second embodiment.

[0245] Embodiment 5

[0246] An embodiment of the present invention discloses a computer storage medium storing a computer program for electronic data exchange, wherein the computer program enables a computer to execute the steps of the cooking parameter control method applied to a cooking device described in the first or second embodiment.

[0247] Embodiment 6

[0248] An embodiment of the present invention discloses a computer program product, which includes a non-transitory computer-readable storage medium storing a computer program, and the computer program is operable to enable a computer to execute the steps of the cooking parameter control method applied to a cooking device described in Embodiment 1 or Embodiment 2.

[0249] The device embodiments described above are only illustrative, wherein the modules described as separate components may or may not be physically separated, and the components displayed as modules may or may not be physical modules, i.e., they may be located in one place, or they may be distributed on multiple network modules. Some or all of the modules may be selected according to actual needs to achieve the purpose of the scheme of this embodiment. Those of ordinary skill in the art may understand and implement it without creative work.

[0250] Through the specific description of the above embodiments, those skilled in the art can clearly understand that each implementation method can be implemented by means of software plus a necessary general hardware platform, and of course, it can also be implemented by hardware. Based on such an understanding, the above technical solution can be essentially or partly contributed to the prior art in the form of a software product, and the computer software product can be stored in a computer-readable storage medium, and the storage medium includes a read-only memory (ROM), a random access memory (RAM), a programmable read-only memory (PROM), an erasable programmable read-only memory (EPROM), a one-time programmable read-only memory (OTPROM), an electronically erasable rewritable read-only memory (EEPROM), a compact disc (CD-ROM) or other optical disc storage, a magnetic disk storage, a magnetic tape storage, or any other computer-readable medium that can be used to carry or store data.

[0251] Finally, it should be noted that the cooking parameter control method and device applied to the cooking equipment disclosed in the embodiment of the present invention only discloses the preferred embodiment of the present invention, which is only used to illustrate the technical scheme of the present invention, but not to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, ordinary technicians in this field should understand that it is still possible to modify the technical schemes recorded in the aforementioned embodiments, or to replace some of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical scheme deviate from the spirit and scope of the technical schemes of the various embodiments of the present invention.

Claims

1. A method for controlling cooking parameters applied to a cooking device, characterized in that: The method comprises: Determining a target cooking temperature required for the target food to be cooked in a current cooking stage according to the determined first food related information of the target food to be cooked; determining an optimal cooking time of the target food to be grilled in the current cooking stage according to the determined second food related information of the target food to be grilled; According to the target cooking temperature and the optimal cooking time, the cooking equipment is controlled to perform corresponding cooking operations on the target food to be cooked.

2. The method for controlling cooking parameters applied to a cooking device according to claim 1, characterized in that: The first food related information includes one or more of food type information, food weight information and food surface temperature information of the target grilled food; the food surface temperature information is obtained by one or more of an infrared sensor, a temperature probe and other temperature measuring devices; And, determining the target cooking temperature required for the target food to be cooked in the current cooking stage according to the determined first food related information of the target food to be cooked, comprises: Determine, according to the food weight information and the food type information, conventional cooking change phenomena corresponding to the target cooking food based on the time level and the temperature level, wherein the expected cooking change phenomena include one or more of food color change phenomena, water loss change phenomena, taste change phenomena, nutritional value change phenomena and other food change phenomena; Determining a required cooking temperature plan for the target food to be cooked according to the determined expected finished cooking parameters of the target food to be cooked and the conventional cooking variation phenomenon; Determine the heat conduction characteristics of the target food to be grilled according to the food type information and the food weight information, and determine the weakening of the contact temperature of the target food to be grilled according to the heat conduction characteristics, the food surface temperature information and the determined ambient temperature information of the containing cavity of the grilling device where the target food to be grilled is currently located; According to the contact temperature weakening situation and the required cooking temperature plan, the target cooking temperature required for the target cooking food in the current cooking stage is determined.

3. The method for controlling cooking parameters applied to a cooking device according to claim 1, characterized in that: The second food related information includes one or more of ingredient dimension information, ingredient cooking recipe information, and ingredient usage habit information; the ingredient dimension information includes one or more of ingredient thickness information, ingredient size information, ingredient weight information, ingredient quantity information, placement of the ingredient in the accommodating cavity of the cooking device, ingredient type information, ingredient initial temperature information, and ingredient pretreatment information corresponding to each ingredient to be cooked in the target baked food; And, determining the optimal cooking time of the target food to be grilled in the current cooking stage according to the determined second food related information of the target food to be grilled includes: Determine the expected cooking completion state corresponding to each ingredient to be cooked in the target cooked food according to the ingredient cooking recipe information and / or the ingredient usage habit information, and determine the current cooking state of each ingredient to be cooked; Determine the basic time required for each of the ingredients to be cooked to independently complete the cooking requirements according to the current cooking status and the expected cooking completion status of each of the ingredients to be cooked; Determine, according to the food dimension information, how each of the to-be-cooked food is affected by the current cooking environment; According to the cooking affected conditions and the basic required cooking time of each of the ingredients to be cooked, the optimal cooking time of the target food to be cooked in the current cooking stage is determined.

4. The method for controlling cooking parameters applied to a cooking device according to any one of claims 1 to 3, characterized in that: The method further comprises: Determining a burnt node temperature of the target grilled food according to the food type information; According to the target cooking temperature, the optimal cooking time and the burning node temperature, determining whether the target cooking food meets the preset food burning condition; When it is determined that the target food to be cooked does not meet the food burnt condition, executing the step of controlling the cooking device to perform a corresponding cooking operation on the target food to be cooked according to the target cooking temperature and the optimal cooking time; When it is determined that the target food to be cooked meets the food burnt conditions, the predicted burnt conditions of the target food based on the burnt area level and the burnt degree level are determined according to the target cooking temperature, the optimal cooking time and the burnt node temperature; a burnt advance response plan corresponding to the target food to be cooked is generated according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target food to be cooked, and the predicted burnt conditions; and according to the burnt advance response plan, the target cooking temperature and the optimal cooking time, the cooking equipment is controlled to perform corresponding cooking operations on the target food to be cooked.

5. The method for controlling cooking parameters applied to a cooking device according to claim 4, characterized in that: The method of generating a burnt response plan corresponding to the target baked food according to the determined cooking heating position information of the cooking equipment, the finished fat requirement parameters and fat absorption and digestion capacity of the target baked food, and the predicted burnt condition includes: Determining the multi-directional cooking and heating conditions of the target food to be cooked according to the determined cooking and heating position information of the cooking equipment and the predicted burning conditions; Determining the acceptability of additional fat of the target grilled food according to the determined finished fat requirement parameters and fat absorption and digestion capacity of the target grilled food and the predicted burnt condition; Determine, according to the multi-directional cooking and heating conditions and the additional fat acceptability, a pre-coping scheme type for the target grilled food to deal with a burn event, wherein the pre-coping scheme type includes a first coping type for food processing and / or a second coping type for grilling skills; Based on the pre-coping plan type, a pre-coping plan for preventing the target grilled food from being burnt is generated.

6. The method for controlling cooking parameters applied to a cooking device according to claim 5, characterized in that: The generating a burnt pre-coping plan corresponding to the target grilled food based on the pre-coping plan type includes: When the pre-response plan type includes the first response type, determining at least one additional processing sub-area for the target grilled food and its corresponding food processing operation requirement according to the finished fat requirement parameter, the fat absorption and digestion capacity and the predicted burnt condition; generating a first response plan according to each additional processing sub-area and its corresponding food processing operation requirement; When the pre-response plan type includes the second response type, determining at least one additional grilling skill mode and its corresponding grilling skill operation requirement for the grilling device according to the grilling heating position information and the predicted burning condition; generating a second response plan according to each of the additional grilling skill modes and their corresponding grilling skill operation requirements; According to the first coping plan and / or the second coping plan, a pre-coping plan for the burning of the target grilled food is generated.

7. The method for controlling cooking parameters applied to a cooking device according to claim 4, characterized in that: The step of judging whether the target food to be cooked meets a preset food burn condition according to the target cooking temperature, the optimal cooking time and the burn node temperature includes: According to the target cooking temperature and the burning node temperature, determining whether the target cooking food meets a preset acute burning condition; When it is determined that the target food to be cooked meets the acute burnt condition, determining that the target food to be cooked meets the preset food burnt condition; When it is determined that the target food to be cooked does not meet the acute burning condition, determining the maximum cumulative temperature corresponding to the target food to be cooked according to the target cooking temperature and the optimal cooking time; According to the maximum cumulative temperature and the burnt node temperature, determining whether the target grilled food meets a preset slow burn condition; When it is determined that the target grilled food meets the slow-burning condition, determining that the target grilled food meets the preset food burnt condition; When it is determined that the target food to be cooked does not meet the slow burning condition, it is determined that the target food to be cooked does not meet the preset food burning condition.

8. A cooking parameter control device for a cooking device, characterized in that: The device comprises: a cooking temperature determination module, configured to determine a target cooking temperature required for the target cooking food in a current cooking stage according to the determined first food related information of the target cooking food; a cooking time determination module, configured to determine an optimal cooking time of the target food to be cooked in the current cooking stage according to the determined second food related information of the target food to be cooked; The cooking control module is used to control the cooking equipment to perform corresponding cooking operations on the target cooking food according to the target cooking temperature and the optimal cooking time.

9. A cooking parameter control device applied to a cooking device, characterized in that: The device comprises: A memory storing executable program code; a processor coupled to the memory; The processor calls the executable program code stored in the memory to execute the cooking parameter control method applied to a cooking device as described in any one of claims 1-7.

10. A computer storage medium, characterized in that: The computer storage medium stores computer instructions, and when the computer instructions are called, they are used to execute the cooking parameter control method applied to a cooking device according to any one of claims 1 to 7.

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