Cooking information determination method, device and cooking utensil

Abstract

The present application proposes a cooking information determination method, device and cooking utensil, wherein the cooking information determination method comprises: upon receiving a crispy baking instruction for a target ingredient, obtaining a first cooking data set of the target ingredient in a drying stage, the first cooking data set comprising a power data subset and a temperature data subset; obtaining compensation information corresponding to the target ingredient in a maturing stage according to the first cooking data set and an inner cavity data set of the cooking utensil, the compensation information comprising at least one of temperature compensation information and duration compensation information; adjusting a preset cooking data set for the maturing stage using the compensation information, obtaining a second cooking data set of the target ingredient in the maturing stage, and maturing the target ingredient using the second cooking data set, thereby solving the technical problem in the prior art that the cooking information of crispy baking food at each stage is fixed, resulting in poor cooking effect of the ingredients.

Description

Technical Field

[0001] The present application relates to the technical field of kitchen appliances, and in particular to a cooking information determination method, device and cooking utensil. Background Art

[0002] With the popularity of cooking utensils, many users can use cooking utensils to crisp up food. In the crisp up process, the cooking utensils may crisp up food in three stages, but the cooking temperature and cooking time of each stage are fixed, so for ingredients of different qualities, the food may be undercooked or burnt, resulting in a poor cooking effect. Summary of the invention

[0003] The present application aims to solve one of the technical problems in the related art at least to some extent.

[0004] To this end, the first purpose of the present application is to propose a cooking information determination method to improve the accuracy of cooking information determination in the cooking stage while reducing the cost of cooking information determination, thereby improving the cooking effect of ingredients.

[0005] The second objective of the present application is to provide a cooking information determination device.

[0006] The third object of the present application is to provide a cooking appliance.

[0007] A fourth objective of the present application is to provide a computer-readable storage medium.

[0008] A fifth object of the present application is to provide a computer program product.

[0009] To achieve the above-mentioned purpose, the first embodiment of the present application proposes a cooking information determination method, comprising the following steps:

[0010] When a crispy baking instruction for a target food is received, obtaining a first cooking data set of the target food in an air-drying stage, wherein the first cooking data set includes a power data subset and a temperature data subset;

[0011] Acquire compensation information corresponding to the target food in a cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information;

[0012] The preset cooking data set of the cooking stage is adjusted by using the compensation information, a second cooking data set of the target food in the cooking stage is obtained, and the target food is cooked by using the second cooking data set.

[0013] To achieve the above-mentioned purpose, a second embodiment of the present application proposes a cooking information determination device, comprising:

[0014] an ingredient information acquisition unit, configured to acquire, upon receiving a crisp-baking instruction for a target ingredient, a first cooking data set of the target ingredient in an air-drying stage, wherein the first cooking data set includes a power data subset and a temperature data subset;

[0015] a compensation information acquisition unit, configured to acquire compensation information corresponding to the target food in a cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information;

[0016] The cooking information determination unit is used to adjust the preset cooking data set of the cooking stage by using the compensation information, obtain a second cooking data set of the target food in the cooking stage, and use the second cooking data set to cook the target food.

[0017] To achieve the above-mentioned purpose, a third aspect of the present application provides a cooking appliance, comprising: a processor, and a memory communicatively connected to the processor;

[0018] The memory stores computer-executable instructions;

[0019] The processor executes the computer-executable instructions stored in the memory to implement any method described in the first aspect above.

[0020] To achieve the above-mentioned purpose, the fourth aspect embodiment of the present application proposes a computer-readable storage medium, characterized in that the computer-readable storage medium stores computer execution instructions, and when the computer execution instructions are executed by a processor, they are used to implement any one of the methods described in the first aspect above.

[0021] To achieve the above-mentioned purpose, the fifth aspect of the present application proposes a computer program product, including a computer program, which, when executed by a processor, implements any method described in the first aspect above.

[0022] The present application provides a cooking information determination method, device and cooking utensil, wherein the method obtains a first cooking data set of the target food in a drying stage upon receiving a crisp baking instruction for the target food, wherein the first cooking data set includes a power data subset and a temperature data subset; obtains compensation information corresponding to the target food in a maturing stage according to the first cooking data set and an inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information; and uses the compensation information to adjust a preset cooking data set for the maturing stage to obtain a second cooking data set for the target food in the maturing stage. The air fryer is used to prepare a cooking data set, and the target food is cooked using the second cooking data set, which solves the problem that the cooking information of crispy baked food is fixed at each stage, resulting in poor cooking effect of the food. Since the preset cooking data of the cooking stage can be adjusted by the cooking data of the air-drying stage, the situation that the food quality is different and the cooking information at each stage is fixed, resulting in partial uncooked food or burnt food, can be reduced. The matching of the cooking information at the cooking stage with the food can be improved, and there is no need to adjust the structure of the air fryer. The accuracy of determining the cooking information at the cooking stage can be improved while reducing the cost of determining the cooking information, thereby improving the cooking effect of the food.

[0023] Additional aspects and advantages of the present application will be given in part in the description below, and in part will become apparent from the description below, or will be learned through the practice of the present application. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] The above and / or additional aspects and advantages of the present application will become apparent and easily understood from the following description of the embodiments in conjunction with the accompanying drawings, in which:

[0025] Figure 1 A flowchart of a cooking information determination method provided in an embodiment of the present application;

[0026] Figure 2 A flowchart of a cooking information determination method provided in an embodiment of the present application;

[0027] Figure 3A A cross-sectional view of an air fryer provided in an embodiment of the present application;

[0028] Figure 3B A cross-sectional view of the inner cavity of an air fryer provided in an embodiment of the present application;

[0029] Figure 3C This is a system example diagram of a space fryer provided in an embodiment of the present application;

[0030] Figure 4 An example schematic diagram of a data collection process provided in an embodiment of the present application;

[0031] Figure 5 An example schematic diagram of a time compensation process for a maturation stage provided in an embodiment of the present application;

[0032] Figure 6 An example schematic diagram of a temperature compensation process in the maturation stage provided in an embodiment of the present application; and Figure 7 A schematic diagram of the structure of a cooking information determination device provided in an embodiment of the present application. DETAILED DESCRIPTION

[0033] The embodiments of the present application are described in detail below, and examples of the embodiments are shown in the accompanying drawings, wherein the same or similar reference numerals throughout represent the same or similar elements or elements having the same or similar functions. The embodiments described below with reference to the accompanying drawings are exemplary and are intended to be used to explain the present application, and should not be construed as limiting the present application.

[0034] According to some embodiments, the crisp baking process may be divided into three stages, wherein the cooking temperature and time of each stage may be fixed, for example. Specifically, the process may include:

[0035] 1. Air drying stage: Use low temperature (50℃~100℃) to cook for a period of time (10~30min) to remove moisture from the surface of the ingredients;

[0036] 2. Cooking stage: Cook at medium temperature (100℃~200℃) for a period of time (15~40min) to increase the temperature inside and outside of the food and cook the meat.

[0037] 3. Brittle stage: Use high temperature (200℃~250℃) to cook for a period of time (3~15min) to separate the skin and flesh of the food, and make the surface of the food color and crispy.

[0038] In some embodiments, taking roast chicken as an example, in order to achieve the premise that the roast chicken is not dry and is juicy after cooking, the time in the cooking stage should not be too long, and the cooking process can guarantee a good cooking effect for a whole machine weighing 0.8Kg to 1.2Kg; however, for roast chicken weighing more than 1.2Kg, there is a risk that some parts of the chicken (collarbone, chicken breast) are not cooked and have blood, and the heavier the whole chicken, the higher the risk. Therefore, the air fryer uses a fixed cooking temperature and time, which may result in the ingredients being undercooked or overcooked, and the cooking effect of the ingredients is poor.

[0039] The cooking information determination method and device of the embodiments of the present application are described below with reference to the accompanying drawings.

[0040] Figure 1 A flowchart of a cooking information determination method provided in an embodiment of the present application.

[0041] To address this problem, the present application provides a cooking information determination method to improve the accuracy of cooking information determination in the cooking stage while reducing the cost of cooking information determination, thereby improving the cooking effect of ingredients. Figure 1 As shown, the cooking information determination method includes the following steps:

[0042] Step 101, when a crispy baking instruction for a target food is received, a first cooking data set of the target food in an air-drying stage is obtained, the first cooking data set including a power data subset and a temperature data subset;

[0043] According to some embodiments, the execution subject of the embodiments of the present application may be, for example, a cooking utensil. The cooking utensil may be, for example, a utensil with a crisping function. The cooking utensil may be, for example, an air fryer. An air fryer may, for example, refer to a device that uses air to replace the hot oil in the original frying pan to cook the food; at the same time, the hot air also blows away the moisture on the surface of the food, so that the ingredients achieve an effect similar to that of frying. The cooking utensil of the embodiments of the present application does not specifically refer to a fixed cooking utensil. For example, when the model of the cooking utensil changes, the cooking utensil may also change accordingly. For example, when the corresponding structure of the cooking utensil changes, the cooking utensil may also change accordingly.

[0044] In some embodiments, the target ingredient can be used to indicate the ingredient to be crispy roasted, for example. The name of the target ingredient is not limited. For example, the target ingredient can also be called the ingredient to be crispy roasted, the ingredient to be processed, etc. The target ingredient does not specifically refer to a fixed ingredient. For example, when the ingredient type of the target ingredient changes, the target ingredient can also change accordingly. For example, when the ingredient weight of the target ingredient changes, the target ingredient can also change accordingly.

[0045] In some embodiments, crisp roasting may refer to a cooking method, for example, and the purpose of crisp roasting may be to make the food brown and crispy on the outside, fragrant and juicy on the inside. The name of crisp roasting is not limited.

[0046] According to some embodiments, the crisp baking instruction may be used, for example, to instruct an instruction to crisp bake the target food. The crisp baking instruction does not specifically refer to a fixed instruction. For example, when the instruction receiving time point corresponding to the crisp baking instruction changes, the crisp baking instruction may also change accordingly. Among them, the crisp baking instruction includes but is not limited to a voice crisp baking instruction, a click crisp baking instruction, and a timed crisp baking instruction.

[0047] According to some embodiments, the air-drying stage can be used, for example, to remove moisture from the surface of the target food. The air-drying stage can correspond to a preset duration, for example. The preset duration can be, for example, a fixed duration, which can vary with the quality of the food. The embodiments of the present application are not limited to this.

[0048] In some embodiments, the cooking data may be data generated during the cooking process of the ingredients. The cooking data does not specifically refer to a fixed data. For example, different cooking stages may correspond to different cooking data.

[0049] In some embodiments, the first cooking data set may be, for example, a collection of at least one cooking data set in the air-drying stage. The first in the first cooking data set is used to distinguish from the remaining cooking data sets, and does not specifically refer to a fixed data set. When the number of cooking data included in the first cooking data set changes, the first cooking data set may also change accordingly. For example, when any cooking data included in the first cooking data set changes, the first cooking data set may also change accordingly.

[0050] The first cooking data set includes a power data subset and a temperature data subset.

[0051] In some embodiments, when a crispy roasting instruction for a target ingredient is received, a first cooking data set of the target ingredient in a drying stage is acquired, the first cooking data set including a power data subset and a temperature data subset.

[0052] Step 102, obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and time compensation information;

[0053] According to some embodiments, the inner cavity data set of the cooking utensil may be, for example, a collection of at least one inner cavity related data. The inner cavity data set may, for example, include a plurality of different types of inner cavity material data. The inner cavity data set does not specifically refer to a fixed set. For example, when the cooking utensil changes and the inner cavity of the cooking utensil changes, the inner cavity data set may also change accordingly.

[0054] According to some embodiments, the cooking utensil may be used to indicate the execution subject of the embodiments of the present application. The cooking utensil does not specifically refer to a fixed utensil. For example, when the utensil identification of the cooking utensil changes, the cooking utensil may also change accordingly.

[0055] According to some embodiments, the maturing stage can be used, for example, to increase the internal and external temperatures of the food material to mature the meat quality of the food material.

[0056] In some embodiments, the compensation information may be information used to adjust a preset cooking data set in the cooking stage, for example, and may include at least one of temperature compensation information and duration compensation information.

[0057] In some embodiments, compensation information corresponding to the target food in the cooking stage is obtained based on the first cooking data set and the inner cavity data set of the cooking appliance, and the compensation information includes at least one of temperature compensation information and time compensation information.

[0058] Step 103: Use the compensation information to adjust the preset cooking data set in the cooking stage, obtain a second cooking data set of the target food in the cooking stage, and use the second cooking data set to cook the target food.

[0059] According to some embodiments, the preset cooking data set may be used to indicate a preset cooking data set corresponding to the cooking stage. The preset cooking data set may include at least one of a preset cooking time and a preset cooking temperature. The preset cooking time may be used to indicate a preset cooking time of the cooking stage. The cooking temperature may be used to indicate a preset cooking temperature of the cooking stage. The cooking time may also be referred to as the cooking time, which is not limited in the embodiments of the present application.

[0060] In some embodiments, the second cooking data set may be used to indicate at least one cooking data of the target food in the cooking stage. The second cooking data set does not specifically refer to a fixed set.

[0061] In some embodiments, the preset cooking data set of the cooking stage is adjusted using compensation information, a second cooking data set of the target food in the cooking stage is obtained, and the second cooking data set is used to cook the target food.

[0062] The present application provides a cooking information determination method, device and cooking utensil, wherein the method obtains a first cooking data set of the target food in a drying stage upon receiving a crisp baking instruction for the target food, wherein the first cooking data set includes a power data subset and a temperature data subset; obtains compensation information corresponding to the target food in a maturing stage according to the first cooking data set and an inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information; and uses the compensation information to adjust a preset cooking data set for the maturing stage to obtain a second cooking data set for the target food in the maturing stage. The air fryer is used to prepare a cooking data set, and the target food is cooked using the second cooking data set, which solves the problem that the cooking information of crispy baked food is fixed at each stage, resulting in poor cooking effect of the food. Since the preset cooking data of the cooking stage can be adjusted by the cooking data of the air-drying stage, the situation that the food quality is different and the cooking information at each stage is fixed, resulting in partial uncooked food or burnt food, can be reduced. The matching of the cooking information at the cooking stage with the food can be improved, and there is no need to adjust the structure of the air fryer. The accuracy of determining the cooking information at the cooking stage can be improved while reducing the cost of determining the cooking information, thereby improving the cooking effect of the food.

[0063] This embodiment provides another method for determining cooking information. Figure 2 A flowchart of a cooking information determination method provided in an embodiment of the present application.

[0064] like Figure 2 As shown, the cooking information determination method may include the following steps:

[0065] Step 201, upon receiving a crisp-baking instruction for a target food, obtaining a first cooking data set of the target food in an air-drying stage, the first cooking data set including a power data subset and a temperature data subset;

[0066] The specific process is as described above and will not be repeated here.

[0067] The food information of the target food may include food quality, for example. Different food may correspond to different food quality.

[0068] Step 202, obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, the compensation information including at least one of temperature compensation information and time compensation information;

[0069] The specific process is as described above and will not be repeated here.

[0070] The first cooking data set includes a power data subset and a temperature data subset, and the compensation information includes at least one of temperature compensation information and duration compensation information. For example, the first cooking data set includes a power data subset and a temperature data subset. The compensation information includes temperature compensation information and duration compensation information.

[0071] According to some embodiments, the duration compensation information includes heating duration compensation information, and obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil includes:

[0072] Obtaining a first coefficient based on the power data subset and an inner cavity data set of the cooking appliance, the inner cavity data set including a specific heat capacity of an inner cavity material and a mass of the inner cavity material;

[0073] According to the temperature data subset of the target food in the air-drying stage and the first coefficient, the heating time compensation information corresponding to the target food in the cooking stage is obtained, and the temperature data subset includes the maintenance temperature in the air-drying stage and the ambient temperature in the air-drying stage. Therefore, the heating time compensation information can be determined according to the cooking data and the inner cavity data set in the air-drying stage, which can improve the accuracy of obtaining the heating time compensation information and improve the cooking effect of the food.

[0074] The power data subset may include, for example, the number of heating "half-wave" cycles, the time of each cycle, the heating time of each cycle, etc.

[0075] According to some embodiments, the calculation formula for the energy absorbed by an object may be, for example, as shown in formula (1):

[0076] Q = c×m×ΔT1 (1)

[0077] Among them, c: specific heat capacity, is a physical quantity that describes the heat absorption ability of a substance.

[0078] Q: The amount of heat absorbed by an object, in J. (The product of heating power and time)

[0079] m: the mass of the object.

[0080] ΔT1: The temperature rise of the object.

[0081] Formula (1) can be used to compare the heat absorption capacity of different substances. When the mass and energy are the same, the larger the specific heat capacity, the slower the temperature rises. That is, when heated to the same temperature, the larger the mass of the food, the more energy is required and the longer the heating time.

[0082] According to some embodiments, the time required for the food to rise to the same temperature is much longer than the time when the cooking utensil (iron, aluminum, silicone, air) is empty. That is, after adding the food, the temperature data in the cavity during the entire air-drying stage changes due to the presence of the food compared to the empty pot.

[0083] Wherein, time calculation can be performed according to formula (1), and its calculation formula can be, for example, formula (2):

[0084] t= c×m×ΔT1 ÷ P (2)

[0085] Where P is the heating power. The specific heat capacity of the relevant object may include, for example, iron: 0.46×10 3 J / (kg*℃); Meat: 3.18×10 3 J / (kg*℃); Aluminum: 0.88×10 3 J / (kg*℃); silica gel: 0.92×10 3 J / (kg*℃); air: 1.005×10 3 J / (kg*℃); water: 4.2×10 3 J / (kg*℃).

[0086] According to some embodiments, the heating time compensation information may be, for example, the heating time for maintaining the temperature of the cavity of the empty pot during the entire air-drying stage, which is related to the initial temperature of the cooking utensil. The calculation formula of the heating time compensation information may be, for example, as shown in formula (3):

[0087] n1×(T_air-drying–T_ambient)(3)

[0088] Wherein, T_air-drying: the maintenance temperature during the air-drying stage;

[0089] T_environment: the initial temperature of the inner cavity of the cooking utensil, i.e. the cavity temperature before cooking;

[0090] n1: the first coefficient; wherein, n1 = c1 × m1 ÷ P, the n1 value of air fryers on different platforms is different, including heating time and temperature maintenance time, which can be obtained through experimental test data; wherein, c1 is the specific heat capacity of the inner cavity material, m1 is the mass of the inner cavity material, and P is the heating power (the heating time becomes longer when there are ingredients, and the greater the mass of the ingredients, the longer the time).

[0091] According to some embodiments, the duration compensation information includes half-wave duration compensation information, and obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil includes:

[0092] Obtaining a second coefficient according to an inner cavity data set of the cooking appliance, wherein the inner cavity data set includes a specific heat capacity of an inner cavity material, a mass of the inner cavity material, a convection heat transfer coefficient of the inner cavity material, and an inner cavity area;

[0093] According to the temperature data subset of the target food in the air-drying stage, the maximum temperature value and the minimum temperature value of the half-wave cycle are obtained, wherein the temperature data subset also includes the maximum temperature value and the minimum temperature value of each half-wave cycle in at least one half-wave cycle;

[0094] According to the maximum temperature and the minimum temperature of the half-wave cycle, the first coefficient and the second coefficient, the half-wave duration compensation information corresponding to the target food in the cooking stage is obtained. Therefore, the half-wave duration compensation information can be determined according to the cooking data of the air-drying stage, the inner cavity data set and the quality of the food, which can improve the accuracy of the half-wave duration compensation information and improve the cooking effect of the food.

[0095] The maximum temperature value of a half-wave cycle may be the mean value, median value, etc. of the maximum temperature value of each half-wave cycle in at least one half-wave cycle. The minimum temperature value of a half-wave cycle may be the mean value, median value, etc. of the minimum temperature value of each half-wave cycle in at least one half-wave cycle. This embodiment of the application is not limited to this.

[0096] According to some embodiments, the convective heat transfer calculation formula may be, for example, as shown in formula (4):

[0097] q = h × A × ΔT2 (4)

[0098] Where, q: convective heat transfer, unit: W.

[0099] h: Convective heat transfer coefficient.

[0100] ΔT2: Temperature difference between the solid wall and the fluid.

[0101] A: The area of ​​the heat exchange surface.

[0102] Among them, the value of the convective heat transfer coefficient of the relevant object is:

[0103] Iron: Natural convection 5-25W / (m 2 *℃), forced convection 50-200W / (m 2 *℃)

[0104] Meat: Natural convection 5-15W / (m 2 *℃), forced convection 10-100W / (m 2 *℃)

[0105] Aluminum: Natural convection 5-30W / (m 2 *℃), forced convection 50-300W / (m 2 *℃)

[0106] Silica gel: natural convection 5-20W / (m 2 *℃), forced convection 30-150W / (m 2*℃)

[0107] Air: Natural convection 3-10W / (m 2 *℃), forced convection 10-50W / (m 2 *℃)

[0108] Water: Natural convection 200-1000W / (m 2 *℃), forced convection 1000-15000W / (m 2 *℃)

[0109] According to some embodiments, formula (4) indicates that when the heat exchange area and the temperature difference between the solid wall and the fluid are the same, the larger the convective heat transfer coefficient, the more heat it absorbs. For example, the larger the mass of the food, the slower the temperature rise of the food. The larger the temperature difference between the food and the air and the larger the contact area between the food and the air, the stronger its convective heat transfer capacity and the faster the temperature inside the machine drops. That is, the larger the mass of the food, the faster the temperature in the cooking utensil cavity drops in a single cycle.

[0110] According to some embodiments, the half-wave time compensation information can be used to indicate the time of each half-wave of an empty pot during the air-drying stage, and its value is related to the highest and lowest temperatures in each half-wave cycle; (this value is greater than the half-wave value when there are ingredients).

[0111] The calculation formula of the half-wave time compensation information may be, for example, as shown in formula (5):

[0112] n1×(n2+1)×(T_max–T_min)(5)

[0113] Where, T_max: the maximum temperature in the half-wave cycle;

[0114] T_min: minimum temperature in a half-wave cycle;

[0115] n2: second coefficient;

[0116] n2==c1×m1÷h÷A; among them, c1 is the specific heat capacity of the inner cavity material, m1 is the mass of the inner cavity material, h is the convection heat transfer coefficient of the inner cavity material, and A is the inner cavity area (when there is food, the half-wave time becomes shorter, and the greater the mass of the food, the shorter the time).

[0117] Step 203, obtaining the adjustment priority of each preset cooking data set in the preset cooking data set of the cooking stage;

[0118] According to some embodiments, the adjustment priority can be used to indicate the adjustment order when adjusting each preset cooking data set in the preset cooking data set. The adjustment priority does not specifically refer to a fixed priority. For example, when an adjustment instruction for the adjustment priority is received, the adjustment priority can also change accordingly. For example, when the air fryer or the ingredients change, the adjustment priority can also change accordingly. Among them, the adjustment priority can also be related to the ingredient type or ingredient quality of the target ingredient, for example.

[0119] According to some embodiments, the adjustment priority of the cooking time may be higher than the adjustment priority of the cooking temperature. In some embodiments, the adjustment priority of each preset cooking data set in the preset cooking data set of the cooking stage may be obtained. The execution order of this step is not limited, and it can be before step 204.

[0120] Step 204, adjusting the preset cooking data set using the compensation information according to the adjustment priority, and obtaining a second cooking data set of the target food in the cooking stage;

[0121] The specific process is as described above and will not be repeated here.

[0122] According to some embodiments, the preset cooking data set may be adjusted using compensation information according to the adjustment priority to obtain a second cooking data set of the target food in the cooking stage.

[0123] According to some embodiments, the priority of adjusting the maturation time may be higher than the priority of adjusting the maturation temperature. For example, the preset maturation time may be adjusted first, and then the preset maturation temperature may be adjusted. For example, when the maturation time of the target food in the maturation stage meets the maturation requirement of the target food, the preset maturation temperature may not be adjusted.

[0124] According to some embodiments, the duration compensation information includes heating duration compensation information and half-wave duration compensation information, the cooking information includes cooking duration, and the preset cooking data set of the cooking stage is adjusted by using the compensation information to obtain a second cooking data set of the target food in the cooking stage, including:

[0125] Obtaining a first cooking time of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information;

[0126] According to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information, the second ripening duration of the target food in the ripening stage is obtained;

[0127] According to the maximum temperature in the air-drying stage, the third ripening time of the target food in the ripening stage is obtained;

[0128] According to the number of heating cycles in the air-drying stage, the fourth ripening time of the target food in the ripening stage is obtained;

[0129] Obtaining a cooking compensation time of the target food in the cooking stage according to at least one of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time;

[0130] The preset cooking time of the cooking stage is adjusted by using the cooking compensation time to obtain the cooking time of the target food in the cooking stage. Therefore, the cooking compensation time can be obtained according to multiple cooking times, which can improve the accuracy of the cooking compensation time acquisition and improve the cooking effect of the food.

[0131] In some embodiments, the first of the first ripening time is used to distinguish from other ripening time and does not specifically refer to a fixed ripening time. For example, when the heating time corresponding to the air-drying stage or the antipyretic time compensation information changes, the first ripening time may also change accordingly. Among them, different ripening time may correspond to different acquisition methods, for example.

[0132] For example, the average of multiple temperature maximum values ​​can be calculated based on the temperature maximum value in the air-drying stage, and the third ripening time can be calculated by looking up the table based on the average value, wherein the table can be obtained based on experimental data, for example.

[0133] For example, the fourth ripening time can be calculated by looking up a table according to the number of heating cycles in the air-drying stage, wherein the table can be obtained according to experimental data, for example.

[0134] The aging compensation time may be calculated by using one or more of the first aging time, the second aging time, the third aging time, and the fourth aging time, for example.

[0135] In some embodiments, obtaining the cooking compensation time of the target food in the cooking stage according to at least one of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time includes:

[0136] Obtaining a first weight corresponding to the first maturation time, a second weight corresponding to the second maturation time, a third weight corresponding to the third maturation time, and a fourth weight corresponding to the fourth maturation time;

[0137] According to the first cooking time, the second cooking time, the third cooking time, the fourth cooking time, the first weight, the second weight, the third weight and the fourth weight, the cooking compensation time of the target food in the cooking stage is obtained.

[0138] The first in the first weight is used to distinguish from the other weights and does not specifically refer to a fixed weight. For example, when a weight modification instruction is received, the first weight may also change accordingly. The first weight may be 0.4, the second weight may be 0.3, the third weight may be 0.2, and the fourth weight may be 0.1.

[0139] In some embodiments, the duration compensation information includes heating duration compensation information and half-wave duration compensation information, the cooking information includes cooking temperature, and the preset cooking data set of the cooking stage is adjusted by using the compensation information to obtain a second cooking data set of the target food in the cooking stage, including:

[0140] Obtaining a first cooking temperature of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information;

[0141] Obtaining a second cooking temperature of the target food in the cooking stage according to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information;

[0142] According to the maximum temperature in the air-drying stage, the third ripening temperature of the target food in the ripening stage is obtained;

[0143] According to the number of heating cycles in the air-drying stage, obtaining the fourth ripening temperature of the target food in the ripening stage;

[0144] Obtaining a cooking compensation temperature of the target food in the cooking stage according to at least one of the first cooking temperature, the second cooking temperature, the third cooking temperature, and the fourth cooking temperature;

[0145] The preset cooking temperature in the cooking stage is adjusted by using the cooking compensation temperature to obtain the cooking temperature of the target food in the cooking stage. Therefore, the cooking compensation temperature can be obtained according to multiple cooking temperatures, which can improve the accuracy of the cooking compensation temperature acquisition and improve the cooking effect of the food.

[0146] In some embodiments, the first of the first aging temperatures is used to distinguish from other aging temperatures, and does not specifically refer to a fixed aging temperature. For example, when the heating temperature corresponding to the air-drying stage or the thermal temperature compensation information changes, the first aging temperature may also change accordingly. Among them, different aging temperatures may correspond to different acquisition methods, for example.

[0147] For example, the average of multiple temperature maximum values ​​can be calculated based on the maximum temperature in the air-drying stage, and the third ripening temperature can be calculated by looking up the table based on the average value, wherein the table can be obtained based on experimental data, for example.

[0148] The fourth aging temperature can be calculated by looking up a table according to the number of heating cycles in the air-drying stage, for example. The table can be obtained according to experimental data, for example.

[0149] The aging compensation temperature may be calculated by using one or more of the first aging temperature, the second aging temperature, the third aging temperature and the fourth aging temperature, for example.

[0150] In some embodiments, obtaining the cooking compensation temperature of the target food in the cooking stage according to at least one of the first cooking temperature, the second cooking temperature, the third cooking temperature, and the fourth cooking temperature includes:

[0151] Obtaining a fifth weight corresponding to the first aging temperature, a sixth weight corresponding to the second aging temperature, a seventh weight corresponding to the third aging temperature, and an eighth weight corresponding to the fourth aging temperature;

[0152] According to the first cooking temperature, the second cooking temperature, the third cooking temperature, the fourth cooking temperature, the fifth weight, the sixth weight, the seventh weight and the eighth weight, a cooking compensation temperature of the target food in the cooking stage is obtained.

[0153] Taking roast chicken as an example, a table obtained based on experimental data may be shown in Table 1, for example.

[0154] Table 1

[0155] Ingredients Heating cycles Maximum temperature rise Empty pot 5 82 0.5kg 10 80 1kg 12 79 1.5kg 14 77

[0156] According to some embodiments, the number of heating cycles and the maximum temperature rise corresponding to different ingredients can be obtained based on the experimental data in 1.

[0157] Step 205: Cook the target food material using the second cooking data set.

[0158] The specific process is as described above and will not be repeated here.

[0159] According to some embodiments, the execution subject of the embodiment of the present application may be, for example, an air fryer, wherein: Figure 3A This is a cross-sectional view of the air fryer. Figure 3B This is a cross-sectional view of the inner cavity of the air fryer, which is relatively closed. 1 is the handle of the frying basket, 2 is the body, 3 is the inner pot of the cooking cavity, 4 is the base, 5 is the upper cover of the cooking cavity, 6 is the protective mesh cover, 7 is the hot air circulation route, 8 is the fan, 9 is the heating component, and 10 is the frying basket. Figure 3C This is an example diagram of a space fryer system, wherein the air fryer may include a control module, a power module, a function selection module, a display module, a heating module, and a fan module. The functions of each module are as follows:

[0160] Control module: responsible for controlling the system and executing the cooking process.

[0161] Power module: responsible for providing power to the system.

[0162] Function selection module: Through human-computer interaction, the machine is controlled to run according to human's wishes, which can be input methods such as touch buttons and mechanical buttons.

[0163] Display module: displays the parameters during machine operation.

[0164] Heating module: heats the inside of the machine. Upper heating and lower heating can be added according to demand.

[0165] Temperature collection module: collects the internal temperature of the machine. There is an NTC sensor on the top and one at the bottom as needed.

[0166] Fan module: allows the air inside the machine to flow and make the temperature uniform everywhere inside

[0167] in, Figure 4 An example diagram of a data collection process provided in an embodiment of the present application is shown in FIG. Figure 4 As shown, the cooking appliance may be, for example, an air fryer, and may specifically include:

[0168] 1. When the air fryer detects that the "Start" button of the roasting function is clicked, it starts cooking;

[0169] 2. Turn on the fan, read the temperature data of the top NTC and record it as T_start (the temperature defaults to the initial temperature of the inner cavity);

[0170] 3. Air-drying stage timing t_cnt+1 (increases by one per second); cyclically read the top NTC temperature T_ntc and compare it with the air-drying stage temperature threshold T1 (40-100°C): if T_ntc>T1, stop heating; otherwise, turn on the heating module, and increase the heating count t_firecnt by one (increases by one per second); determine whether the cycle flag cycle_flag2 is set to 1, if cycle_flag2=0, proceed to the next step; otherwise, set the cycle flag cycle_flag1 to 1 and proceed to the next step;

[0171] 4. Determine whether the cycle heating flags cycle_flag1 and cycle_flag2 are 1 at the same time: if they are 1 at the same time, it indicates that a half-wave cycle has ended, the cycle count is N+1, and the cycle flag is set to 0 before entering step 6; otherwise, half-wave timing is performed before entering the next step;

[0172] 5. Determine whether the temperature is rising: If the temperature is rising: update the half-wave maximum temperature array t_max[N] and proceed to the next step; otherwise, if the temperature is falling: update the half-wave minimum temperature array t_min[N] and set the cycle flag cycle_flag2 to 1 and proceed to the next step;

[0173] 6. If the air-drying stage timing t_cnt<t1 (air-drying stage cooking time threshold, 300-2000), the air-drying stage is not completed and returns to step 3; otherwise, proceed to step 7.

[0174] in, Figure 5 This is an example schematic diagram of a time compensation process for the maturation stage provided in an embodiment of the present application, such as Figure 5 As shown, including:

[0175] 7. Calculate compensation value: Heating compensation value: t_fire = n1 × (T1-T_start); Half-wave time compensation value: t_cycle = n1 × (n2 + 1) × (Tmax-T_min); Temperature drop compensation value: t_down = n2 × (T1-T_start); Among them: n1 = c × m × ÷ P, n2 = c × m ÷ h ÷ A, n1, n2 can be obtained through calculation and experimental data;

[0176] 8. Calculate the mean: half-wave time mean: time_svg = ∑time[N]; maximum temperature mean: T_max_svg = ∑T_max[N];

[0177] 9. If the heating time is less than the empty pot heating time threshold or the half-wave time mean is greater than the empty pot half-wave heating threshold, the compensation time t_buchang=0 and then directly enter "step 14"; otherwise, enter step 10;

[0178] 10. Calculate the four compensation values ​​of the cooking stage: t_cook1 = n3 × (t_firecnt-t_fire), t_cook2 = n4 × (t_cycle-time_svg), t_cook3 = n5 × (N-N1), t_cook3 = n6 × (T2-T_max_svg), where heating time compensation coefficient n3: [0.1, 1], half-wave time compensation coefficient n4: [0.1, 1], heating cycle compensation coefficient n5: [1, 5], maximum temperature compensation coefficient n6: [1, 10], empty pot maximum temperature threshold T2: [40, 120], empty pot heating cycle number N1: [5, 8];

[0179] 11. Weighted average cooking stage time compensation value: t_buchang = n7 × cook1 + n8 × cook2 + n9 × cook3 + n10 × cook4, which must satisfy 1 = n7 + n8 + n9 + n10, and n7 > n8 > n9 > n10;

[0180] 12. Compare the compensation time t_buchang with the compensation time threshold t2[0,30] minutes: if t_buchang>t2, then t_buchang=t2; go to the next step; otherwise go directly to the next step;

[0181] 13. Calculate the aging time t_shuhua = t_jizhun + t_buchang, where t_jizhun: [10, 40] minutes, and proceed to the next step;

[0182] 14. Enter the "maturation stage";

[0183] in, Figure 6 This is an example schematic diagram of a temperature compensation process in the maturation stage provided in an embodiment of the present application, such as Figure 6 As shown, including:

[0184] 14. Calculate compensation value: Heating compensation value: t_fire = n1 × (T1-T_start); Half-wave time compensation value: t_cycle = n1 × (n2 + 1) × (Tmax-T_min); Temperature drop compensation value: t_down = n2 × (T1-T_start); Among them: n1 = c × m × ÷ P, n2 = c × m ÷ h ÷ A, n1, n2 can be obtained through calculation and experimental data;

[0185] 15. Calculate the mean: half-wave time mean: time_svg = ∑time[N]; maximum temperature mean: T_max_svg = ∑T_max[N];

[0186] 16. If the heating time is less than the empty pot heating time threshold or the half-wave time mean is greater than the empty pot half-wave heating threshold, then the compensation time t_buchang=0 and then directly enter "step 22"; otherwise, enter step 17;

[0187] 17. Calculate the four temperature compensation values ​​in the cooking stage: T_cook1 = n11 × (t_firecnt-t_fire), T_cook2 = n12 × (t_cycle-time_svg), T_cook3 = n13 × (N-N1), T_cook3 = n14 × (T2-T_max_svg), where heating time compensation coefficient n11: [0.5, 5], half-wave time compensation coefficient n12: [0.5, 4], heating cycle compensation coefficient n13: [2, 10], maximum temperature compensation coefficient n14: [3, 20], empty pot maximum temperature threshold T2: [40, 120], empty pot heating cycle number N1: [5, 8];

[0188] 18. Weighted average cooking stage temperature compensation value: T_buchang = n15 × cook1 + n16 × cook2 + n17 × cook3 + n18 × cook4, which must satisfy 1 = n15 + n16 + n17 + n18, and n15 > n16 > n17 > n18;

[0189] 19. Compare the compensation temperature T_buchang with the compensation temperature threshold T3[0,50]℃: if T_buchang>T3, then T_buchang=T3; go to the next step; otherwise go directly to the next step;

[0190] 20. Calculate the aging temperature T_shuhua = T_jizhun + T_buchang, where t_jizhun: [80,180]℃, and proceed to the next step;

[0191] 21. Compare the aging temperature T_shuhua with the aging temperature threshold T4 [100, 200] °C: If T_shuhua>T4, then T_shuhua=T4; go to the next step; otherwise go directly to step 22, enter the "aging stage".

[0192] According to some embodiments, the cooking appliance is an air fryer, the target food is 1.3 kg of roasted chicken, and the heating power is 1600 W, so as to explain the adjustment of the preset cooking time:

[0193] 1. Start cooking, read and store the NTC temperature of 25°C, turn on the fan and start heating;

[0194] 2. During the whole air-drying stage, the NTC temperature is detected in real time. If the NTC temperature is lower than the maintenance temperature of 70°C, heating is turned on and the heating count mark is +1 for every 1 second of heating. The heating time of the whole air-drying stage is accumulated to 200S. If it is higher than that, heating is stopped.

[0195] 3. Judgment of the end of the half-wave heating cycle: If the temperature trend is decreasing while heating, it indicates that the half-wave heating cycle is over, and the half-wave heating cycle count + 1 (the first half-wave is not counted), and the number of half-wave heating cycles in the entire air-drying stage is 13;

[0196] 4. Record the time of each half-wave heating cycle: 42, 47, 51, 53, 51, 53, 56, 71, 65, 63, 72, 68, 78, and the average value is 59;

[0197] 5. Record the maximum value of each half-wave heating cycle: 77, 77, 78, 78, 77, 77, 77, 81, 79, 78, 80, 78, 80, and the average value is 78 (rounded); the minimum value of each half-wave heating cycle: 69, 69, 69, 69, 69, 69, 69, 69, 69, 69, 70, and the average value is 69;

[0198] 6. When the air-drying stage time is reached (900S), the ripening stage time is calculated;

[0199] 7. Heating time compensation = (70°C - 25°C) × 3 = 135S; half-wave time compensation = (78°C - 69°C) × 16 = 144S; where 3 is the n1 corresponding to the air fryer, and 16 is the n1 × (n2 + 1) corresponding to the air fryer;

[0200] 8. Calculate four aging times: the first aging time heating aging time = (200-135) × 0.2 = 13 minutes; the second aging time half-wave aging time = (144-59) × 0.15 = 12.75 minutes; the fourth aging time heating cycle aging time = (13-5) × 2 = 16 minutes; the third aging time maximum temperature aging time = (82-78) × 3 = 12 minutes;

[0201] 9. Weighted average calculation of aging time, i.e. aging compensation time = 0.4 × 13 + 0.3 × 12.75 + 0.2 × 16 + 0.1 × 12 = 13.425 minutes;

[0202] 10. Total time of the aging stage = 20 (preset aging time) + 13.425 (aging compensation time) = 33.425 minutes.

[0203] In one or related embodiments, the adjustment priority of each preset cooking data set in the preset cooking data set of the cooking stage can be obtained; according to the adjustment priority, the preset cooking data set is adjusted using compensation information to obtain a second cooking data set of the target food in the cooking stage; the accuracy of the adjustment of the preset cooking data in the cooking stage can be improved, and the cooking effect of the food can be improved.

[0204] In order to implement the above embodiment, the present application also proposes a cooking information determination device.

[0205] Figure 7 A schematic diagram of the structure of a cooking information determination device provided in an embodiment of the present application.

[0206] like Figure 7 As shown, the cooking information determination device includes:

[0207] The food information acquisition unit 701 is used to acquire a first cooking data set of the target food in the air-drying stage when a crisp-roasting instruction for the target food is received, where the first cooking data set includes a power data subset and a temperature data subset;

[0208] A compensation information acquisition unit 702, configured to acquire compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and time compensation information;

[0209] The cooking information determination unit 703 is used to adjust the preset cooking data set in the cooking stage by using the compensation information, obtain the second cooking data set of the target food in the cooking stage, and use the second cooking data set to cook the target food.

[0210] Further, in a possible implementation of the embodiment of the present application, the duration compensation information includes heating duration compensation information, and the compensation information acquisition unit 702 is used to acquire compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, specifically for:

[0211] Obtaining a first coefficient based on the power data subset and an inner cavity data set of the cooking appliance, the inner cavity data set including a specific heat capacity of an inner cavity material and a mass of the inner cavity material;

[0212] According to the temperature data subset of the target food in the air-drying stage and the first coefficient, the heating time compensation information corresponding to the target food in the ripening stage is obtained, and the temperature data subset includes the maintenance temperature in the air-drying stage and the ambient temperature in the air-drying stage.

[0213] Further, in a possible implementation of the embodiment of the present application, the duration compensation information includes half-wave duration compensation information, and the compensation information acquisition unit 702 is used to acquire compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, specifically for:

[0214] Obtaining a second coefficient according to an inner cavity data set of the cooking appliance, wherein the inner cavity data set includes a specific heat capacity of an inner cavity material, a mass of the inner cavity material, a convection heat transfer coefficient of the inner cavity material, and an inner cavity area;

[0215] According to the temperature data subset of the target food in the air-drying stage, the maximum temperature value and the minimum temperature value of the half-wave cycle are obtained, wherein the temperature data subset also includes the maximum temperature value and the minimum temperature value of each half-wave cycle in at least one half-wave cycle;

[0216] According to the maximum temperature and the minimum temperature of the half-wave period, the first coefficient and the second coefficient, the half-wave duration compensation information corresponding to the target food in the cooking stage is obtained.

[0217] Further, in a possible implementation of the embodiment of the present application, the duration compensation information includes heating duration compensation information and half-wave duration compensation information, the second cooking data set includes cooking duration, and the cooking information determination unit 703 is used to adjust the preset cooking data set of the cooking stage by using the compensation information, and when obtaining the second cooking data set of the target food in the cooking stage, it is specifically used to:

[0218] Obtaining a first cooking time of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information;

[0219] According to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information, the second ripening duration of the target food in the ripening stage is obtained;

[0220] According to the maximum temperature in the air-drying stage, the third ripening time of the target food in the ripening stage is obtained;

[0221] According to the number of heating cycles in the air-drying stage, the fourth ripening time of the target food in the ripening stage is obtained;

[0222] Obtaining a cooking compensation time of the target food in the cooking stage according to at least one of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time;

[0223] The preset cooking time of the cooking stage is adjusted by using the cooking compensation time to obtain the cooking time of the target food in the cooking stage.

[0224] Further, in a possible implementation of the embodiment of the present application, the cooking information determination unit 703 is used to obtain the cooking compensation time of the target food in the cooking stage according to at least one of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time, and is specifically used to:

[0225] Obtaining a first weight corresponding to the first maturation time, a second weight corresponding to the second maturation time, a third weight corresponding to the third maturation time, and a fourth weight corresponding to the fourth maturation time;

[0226] According to the first cooking time, the second cooking time, the third cooking time, the fourth cooking time, the first weight, the second weight, the third weight and the fourth weight, the cooking compensation time of the target food in the cooking stage is obtained.

[0227] Further, in a possible implementation of the embodiment of the present application, the duration compensation information includes heating duration compensation information and half-wave duration compensation information, the cooking information includes cooking temperature, and the cooking information determination unit 703 is used to adjust the preset cooking data set of the cooking stage by using the compensation information, and when obtaining the second cooking data set of the target food in the cooking stage, it is specifically used to:

[0228] Obtaining a first cooking temperature of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information;

[0229] Obtaining a second cooking temperature of the target food in the cooking stage according to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information;

[0230] According to the maximum temperature in the air-drying stage, the third ripening temperature of the target food in the ripening stage is obtained;

[0231] According to the number of heating cycles in the air-drying stage, obtaining the fourth ripening temperature of the target food in the ripening stage;

[0232] Obtaining a cooking compensation temperature of the target food in the cooking stage according to at least one of the first cooking temperature, the second cooking temperature, the third cooking temperature, and the fourth cooking temperature;

[0233] The preset cooking temperature in the cooking stage is adjusted using the cooking compensation temperature to obtain the cooking temperature of the target food in the cooking stage.

[0234] Further, in a possible implementation of the embodiment of the present application, the cooking information determining unit 703 is used to adjust the preset cooking data set of the cooking stage by using the compensation information, and when obtaining the second cooking data set of the target food in the cooking stage, specifically:

[0235] Acquire the adjustment priority of each preset cooking data set in the preset cooking data set of the cooking stage;

[0236] According to the adjustment priority, the preset cooking data set is adjusted using the compensation information to obtain a second cooking data set of the target food in the cooking stage.

[0237] It should be noted that the above explanation of the cooking information determination method embodiment is also applicable to the cooking information determination device of this embodiment, and will not be repeated here.

[0238] The cooking information determination device provided in the present application is used, through an ingredient information acquisition unit, to obtain a first cooking data set of the target ingredient in the air-drying stage when a crisp baking instruction for the target ingredient is received, the first cooking data set including a power data subset and a temperature data subset; a compensation information acquisition unit is used to obtain compensation information corresponding to the target ingredient in the maturation stage based on the first cooking data set and the inner cavity data set of the cooking utensil, the compensation information including at least one of temperature compensation information and duration compensation information; a cooking information determination unit is used to adjust a preset cooking data set in the maturation stage using the compensation information, obtain a second cooking data set of the target ingredient in the maturation stage, and use the second cooking data set to perform maturation processing on the target ingredient. The problem that the cooking information of crispy baked food is fixed at each stage, resulting in poor cooking effect of the ingredients is solved. Since the preset cooking data of the ripening stage can be adjusted according to the cooking data of the air-drying stage, the situation that the food quality is different and the cooking information of each stage is fixed, resulting in partial uncooked food or burnt food can be reduced. The matching of the cooking information and the ingredients in the ripening stage can be improved without adjusting the structure of the air fryer. The accuracy of determining the cooking information in the ripening stage can be improved while reducing the cost of determining the cooking information, and the cooking effect of the ingredients can be improved.

[0239] In order to implement the above embodiments, the present application also proposes a cooking appliance, comprising: a processor, and a memory communicatively connected to the processor; the memory stores computer-executable instructions; the processor executes the computer-executable instructions stored in the memory to implement the method provided by the above embodiments.

[0240] In order to implement the above embodiments, the present application also proposes a computer-readable storage medium, in which computer-executable instructions are stored. When the computer-executable instructions are executed by a processor, they are used to implement the methods provided by the above embodiments.

[0241] In order to implement the above embodiments, the present application also proposes a computer program product, including a computer program, which implements the methods provided by the above embodiments when executed by a processor.

[0242] The collection, storage, use, processing, transmission, provision and disclosure of user personal information involved in this application are in compliance with relevant laws and regulations and do not violate public order and good morals.

[0243] It should be noted that personal information from users should be collected for legitimate and reasonable purposes and should not be shared or sold outside of these legitimate uses. In addition, such collection / sharing should be carried out after receiving the user's informed consent, including but not limited to notifying the user to read the user agreement / user notice and sign the agreement / authorization including authorization of relevant user information before the user uses the function. In addition, any necessary steps should be taken to protect and safeguard access to such personal information data and ensure that others who have access to personal information data comply with its privacy policy and procedures.

[0244] This application is expected to provide an implementation scheme for users to selectively block the use or access of personal information data. That is, this application is expected to provide hardware and / or software to prevent or block access to such personal information data. Once the personal information data is no longer needed, risks can be minimized by limiting data collection and deleting data. In addition, when applicable, personal identifiers are removed from such personal information to protect the privacy of users.

[0245] In the description of the aforementioned embodiments, the description with reference to the terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" etc. means that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present application. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described may be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art may combine and combine the different embodiments or examples described in this specification and the features of the different embodiments or examples, without contradiction.

[0246] In addition, the terms "first" and "second" are used for descriptive purposes only and should not be understood as indicating or implying relative importance or implicitly indicating the number of the indicated technical features. Therefore, the features defined as "first" and "second" may explicitly or implicitly include at least one of the features. In the description of this application, the meaning of "plurality" is at least two, such as two, three, etc., unless otherwise clearly and specifically defined.

[0247] Any process or method description in a flowchart or otherwise described herein may be understood to represent a module, fragment or portion of code comprising one or more executable instructions for implementing the steps of a custom logical function or process, and the scope of the preferred embodiments of the present application includes alternative implementations in which functions may not be performed in the order shown or discussed, including performing functions in a substantially simultaneous manner or in the reverse order depending on the functions involved, which should be understood by technicians in the technical field to which the embodiments of the present application belong.

[0248] The logic and / or steps represented in the flowchart or otherwise described herein, for example, can be considered as an ordered list of executable instructions for implementing logical functions, and can be embodied in any computer-readable medium for use by an instruction execution system, device or apparatus (such as a computer-based system, a system including a processor, or other system that can fetch instructions from an instruction execution system, device or apparatus and execute the instructions), or in combination with these instruction execution systems, devices or apparatuses. For the purpose of this specification, "computer-readable medium" can be any device that can contain, store, communicate, propagate or transmit a program for use by an instruction execution system, device or apparatus, or in combination with these instruction execution systems, devices or apparatuses. More specific examples of computer-readable media (a non-exhaustive list) include the following: an electrical connection with one or more wires (electronic device), a portable computer disk box (magnetic device), a random access memory (RAM), a read-only memory (ROM), an erasable and programmable read-only memory (EPROM or flash memory), a fiber optic device, and a portable compact disk read-only memory (CDROM). In addition, the computer-readable medium may even be paper or other suitable medium on which the program is printed, since the program may be obtained electronically, for example, by optically scanning the paper or other medium and then editing, interpreting or processing in other suitable ways if necessary, and then stored in a computer memory.

[0249] It should be understood that the various parts of the present application can be implemented by hardware, software, firmware or a combination thereof. In the above-mentioned embodiments, a plurality of steps or methods can be implemented by software or firmware stored in a memory and executed by a suitable instruction execution system. For example, if implemented by hardware, as in another embodiment, it can be implemented by any one of the following technologies known in the art or their combination: a discrete logic circuit having a logic gate circuit for implementing a logic function for a data signal, a dedicated integrated circuit having a suitable combination of logic gate circuits, a programmable gate array (PGA), a field programmable gate array (FPGA), etc.

[0250] A person skilled in the art may understand that all or part of the steps in the method for implementing the above-mentioned embodiment may be completed by instructing related hardware through a program, and the program may be stored in a computer-readable storage medium, which, when executed, includes one or a combination of the steps of the method embodiment.

[0251] In addition, each functional unit in each embodiment of the present application may be integrated into a processing module, or each unit may exist physically separately, or two or more units may be integrated into one module. The above-mentioned integrated module may be implemented in the form of hardware or in the form of a software functional module. If the integrated module is implemented in the form of a software functional module and sold or used as an independent product, it may also be stored in a computer-readable storage medium.

[0252] The storage medium mentioned above may be a read-only memory, a magnetic disk or an optical disk, etc. Although the embodiments of the present application have been shown and described above, it can be understood that the above embodiments are exemplary and cannot be understood as limiting the present application. A person of ordinary skill in the art may change, modify, replace and modify the above embodiments within the scope of the present application.

Claims

1. A cooking information determination method, characterized in that: include: When a crispy baking instruction for a target food is received, obtaining a first cooking data set of the target food in an air-drying stage, wherein the first cooking data set includes a power data subset and a temperature data subset; Acquire compensation information corresponding to the target food in a cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information; The preset cooking data set of the cooking stage is adjusted by using the compensation information, a second cooking data set of the target food in the cooking stage is obtained, and the target food is cooked by using the second cooking data set.

2. The method according to claim 1, characterized in that The duration compensation information includes heating duration compensation information, and obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil includes: Obtaining a first coefficient based on the power data subset and an inner cavity data set of the cooking appliance, the inner cavity data set including a specific heat capacity of an inner cavity material and a mass of the inner cavity material; According to the temperature data subset of the target food in the air-drying stage and the first coefficient, the heating time compensation information corresponding to the target food in the maturation stage is obtained, and the temperature data subset includes the maintenance temperature of the air-drying stage and the ambient temperature of the air-drying stage.

3. The method according to claim 2, characterized in that The duration compensation information includes half-wave duration compensation information, and obtaining compensation information corresponding to the target food in the cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil includes: acquiring a second coefficient according to an inner cavity data set of the cooking appliance, wherein the inner cavity data set includes a specific heat capacity of an inner cavity material, a mass of the inner cavity material, a convection heat transfer coefficient of the inner cavity material, and an inner cavity area; According to the temperature data subset of the target food in the air-drying stage, obtaining the maximum temperature value and the minimum temperature value of the half-wave cycle, wherein the temperature data subset also includes the maximum temperature value of each half-wave cycle in the at least one half-wave cycle and the minimum temperature value of each half-wave cycle; According to the maximum temperature value and the minimum temperature value of the half-wave cycle, the first coefficient and the second coefficient, the half-wave duration compensation information corresponding to the target food in the cooking stage is obtained.

4. The method according to claim 1 or 3, characterized in that: The duration compensation information includes heating duration compensation information and half-wave duration compensation information, the second cooking data set includes cooking duration, and the preset cooking data set of the cooking stage is adjusted by using the compensation information to obtain the second cooking data set of the target food in the cooking stage, including: Acquiring a first cooking time of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information; According to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information, obtaining a second ripening duration of the target food in the ripening stage; According to the maximum temperature of the air-drying stage, obtaining a third ripening time of the target food in the ripening stage; According to the number of heating cycles in the air-drying stage, obtaining a fourth ripening time of the target food in the ripening stage; acquiring a cooking compensation time of the target food in the cooking stage according to at least one of the first cooking time, the second cooking time, the third cooking time, and the fourth cooking time; The preset cooking time of the cooking stage is adjusted using the cooking compensation time to obtain the cooking time of the target food in the cooking stage.

5. The method according to claim 4, characterized in that The acquiring, according to at least one of the first ripening time, the second ripening time, the third ripening time, and the fourth ripening time, the ripening compensation time of the target food in the ripening stage comprises: Obtaining a first weight corresponding to the first maturation time, a second weight corresponding to the second maturation time, a third weight corresponding to the third maturation time, and a fourth weight corresponding to the fourth maturation time; The ripening compensation time of the target food in the ripening stage is obtained according to the first ripening time, the second ripening time, the third ripening time, the fourth ripening time, the first weight, the second weight, the third weight and the fourth weight.

6. The method according to claim 1 or 3, characterized in that: The duration compensation information includes heating duration compensation information and half-wave duration compensation information, the cooking information includes a cooking temperature, and the preset cooking data set of the cooking stage is adjusted by using the compensation information to obtain a second cooking data set of the target food in the cooking stage, including: Acquiring a first cooking temperature of the target food in the cooking stage according to the heating time corresponding to the air-drying stage and the heating time compensation information; Acquiring a second cooking temperature of the target food in the cooking stage according to the half-wave duration corresponding to the air-drying stage and the half-wave duration compensation information; According to the maximum temperature of the air-drying stage, obtaining a third ripening temperature of the target food in the ripening stage; According to the number of heating cycles in the air-drying stage, obtaining a fourth ripening temperature of the target food in the ripening stage; acquiring a cooking compensation temperature of the target food in the cooking stage according to at least one of the first cooking temperature, the second cooking temperature, the third cooking temperature and the fourth cooking temperature; The preset cooking temperature of the cooking stage is adjusted by using the cooking compensation temperature to obtain the cooking temperature of the target food in the cooking stage.

7. The method according to claim 1, characterized in that The using the compensation information to adjust the preset cooking data set of the cooking stage to obtain a second cooking data set of the target food in the cooking stage includes: acquiring an adjustment priority of each preset cooking data set in the preset cooking data set of the cooking stage; According to the adjustment priority, the preset cooking data set is adjusted using the compensation information to obtain a second cooking data set for the target food in the cooking stage.

8. A cooking information determination device, characterized in that: include: an ingredient information acquisition unit, configured to acquire, upon receiving a crisp-baking instruction for a target ingredient, a first cooking data set of the target ingredient in an air-drying stage, wherein the first cooking data set includes a power data subset and a temperature data subset; a compensation information acquisition unit, configured to acquire compensation information corresponding to the target food in a cooking stage according to the first cooking data set and the inner cavity data set of the cooking utensil, wherein the compensation information includes at least one of temperature compensation information and duration compensation information; The cooking information determination unit is used to adjust the preset cooking data set of the cooking stage by using the compensation information, obtain a second cooking data set of the target food in the cooking stage, and use the second cooking data set to cook the target food.

9. A cooking utensil, characterized in that: include: A processor, and a memory communicatively connected to the processor; The memory stores computer-executable instructions; The processor executes the computer-executable instructions stored in the memory to implement the method according to any one of claims 1 to 7.

10. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores computer-executable instructions, which are used to implement the method according to any one of claims 1 to 7 when executed by a processor.

11. A computer program product, characterized in that The invention comprises a computer program, which implements the method according to any one of claims 1 to 7 when being executed by a processor.

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