Food material cooking method and device of cooking equipment, equipment and medium

Abstract

The embodiment of the invention provides a food material cooking method and device for cooking equipment, the equipment and a medium, and the method comprises the steps: selecting a target food material from food materials put into the cooking equipment according to menu information set by a user; acquiring detection information of a target food material; determining a target cleaning mode for the target food material according to the detection information, and cleaning the target food material according to the target cleaning mode; the preset cleaning modes comprise ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning; after cleaning is completed, the target food materials are cut according to menu information; after cutting is completed, cooking is conducted according to the menu information. According to the embodiment of the invention, the target food material is detected through the menu information set by the user, the target cleaning mode is determined according to the detection result of the target food material, and the food material is automatically cut and cooked after cleaning. The efficiency of the whole cooking process is improved, automation of the whole process from food material preparation to cooking completion is achieved, and more convenient and efficient cooking experience is brought to users.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking, and in particular to a method for cooking food with cooking equipment and a device for cooking food with cooking equipment. Background Art

[0002] At present, most automatic kitchen robots still require additional human intervention to clean and cut ingredients when processing food, which greatly limits their efficiency and automation level. Specifically, users usually need to manually clean the ingredients, remove impurities and dirt, and then cut the ingredients into the required size and shape. This process is not only time-consuming and labor-intensive, but also prone to human errors, affecting the final cooking effect. In addition, the existence of human intervention makes it difficult to achieve full automation of the entire cooking process, reducing the intelligence level of kitchen robots and user experience. Summary of the invention

[0003] In view of the above problems, embodiments of the present invention are proposed to provide a method, device, equipment and medium for cooking ingredients of a cooking device that overcomes the above problems or at least partially solves the above problems.

[0004] According to a first aspect of an embodiment of the present invention, there is provided a method for cooking food using a cooking device, the method comprising:

[0005] According to the recipe information set by the user, selecting a target ingredient of a target amount from the ingredients put into the cooking device;

[0006] Acquire detection information of the target food; the detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information;

[0007] According to the detection information of the target food, determine a target cleaning method for the target food from preset cleaning methods and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning;

[0008] After the target food is cleaned, cutting the target food according to the recipe information;

[0009] After the target ingredients are cut, the target ingredients are cooked according to the recipe information.

[0010] Optionally, the acquiring the detection information of the target food includes:

[0011] Obtaining image information of the target food taken by a camera;

[0012] According to the image information of the target food, the roughness information, shape information and size information of the target food are detected.

[0013] Optionally, the acquiring the detection information of the target food further includes:

[0014] Obtaining gas concentration information of the target food detected by gas chromatography;

[0015] The pesticide residue information of the target food is determined according to the gas concentration information of the target food.

[0016] Optionally, the acquiring the detection information of the target food further includes:

[0017] Obtaining the texture characteristics of the target food detected by a texture analyzer;

[0018] The hardness information of the target food is determined according to the texture characteristics of the target food.

[0019] Optionally, the acquiring the detection information of the target food further includes:

[0020] Acquiring odor information around the target food detected by the gas sensor;

[0021] The odor information of the target food is determined according to the odor information around the target food.

[0022] Optionally, determining a target cleaning method for the target food from preset cleaning methods according to the detection information of the target food includes:

[0023] Normalizing various detection information of the target food;

[0024] Obtaining the detection information values ​​after normalization of the various detection information;

[0025] Obtaining a weight corresponding to the preset cleaning method;

[0026] Obtaining a score value of the preset cleaning method according to the detection information value and the weight corresponding to the preset cleaning method;

[0027] The target cleaning method is determined according to the score value.

[0028] Optionally, the cleaning the target food according to the target cleaning method includes:

[0029] When the target cleaning method is ultrasonic cleaning, obtaining a preset cleaning frequency, cleaning power and cleaning time; and performing ultrasonic cleaning on the target food according to the cleaning frequency, cleaning power and cleaning time;

[0030] When the target cleaning method is electrolytic water cleaning, obtaining a preset electrolytic current and cleaning time; and performing electrolytic water cleaning on the target food according to the electrolytic current and cleaning time;

[0031] When the target cleaning method is ozone cleaning, a preset ozone concentration and injection time are obtained; and the target food is ozone cleaned according to the ozone concentration and injection time.

[0032] Optionally, after the target food is cleaned, cutting the target food according to the recipe information includes:

[0033] Determining cutting parameters of the target food according to the recipe information; the cutting parameters include: at least one of thickness, size, shape and direction;

[0034] Obtain location information of target ingredients;

[0035] Adjusting the position information of the cutter according to the cutting parameters of the target food and the position information of the target food; the position information of the cutter includes the height information and the angle information of the cutter;

[0036] After adjusting the position information of the cutter and the position information of the food with respect to the target food, the target food is cut according to the cutting parameters.

[0037] According to a second aspect of an embodiment of the present invention, there is provided a food cooking device of a cooking apparatus, the device comprising:

[0038] A selection module, configured to select target ingredients of target quantity from ingredients put into the cooking device according to recipe information set by a user;

[0039] An acquisition module, used to acquire detection information of the target food; the detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information;

[0040] a determination module, configured to determine a target cleaning method for the target food from preset cleaning methods according to the detection information of the target food and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning;

[0041] A cutting module, used for cutting the target ingredients according to the recipe information after the target ingredients are cleaned;

[0042] The cooking module is used to cook the target ingredients according to the recipe information after the target ingredients are cut.

[0043] Optionally, the acquisition module includes:

[0044] A first acquisition submodule, used to acquire image information of the target food taken by a camera;

[0045] The first detection submodule is used to detect the roughness information, shape information and size information of the target food according to the image information of the target food.

[0046] Optionally, the acquisition module further includes:

[0047] A second acquisition submodule, used to acquire gas concentration information of the target food detected by gas chromatography;

[0048] The first determination submodule is used to determine the pesticide residue information of the target food according to the gas concentration information of the target food.

[0049] Optionally, the acquisition module further includes:

[0050] A third acquisition submodule is used to obtain the texture characteristics of the target food detected by the texture analyzer;

[0051] The second determination submodule is used to determine the hardness information of the target food according to the texture characteristics of the target food.

[0052] Optionally, the acquisition module further includes:

[0053] A fourth acquisition submodule, used to acquire odor information around the target food detected by the gas sensor;

[0054] The third determination submodule is used to determine the odor information of the target food according to the odor information around the target food.

[0055] Optionally, the determining module includes:

[0056] A first processing submodule, used for normalizing various detection information of the target food;

[0057] A fifth acquisition submodule is used to obtain the detection information values ​​after the normalization processing of the various detection information;

[0058] A sixth acquisition submodule, used to acquire the weight corresponding to the preset cleaning method;

[0059] A seventh acquisition submodule, configured to acquire a score value of the preset cleaning method according to the detection information value and a weight corresponding to the preset cleaning method;

[0060] The fourth determination submodule is used to determine the target cleaning method according to the scoring value.

[0061] Optionally, the determining module includes:

[0062] The first cleaning submodule is used to obtain a preset cleaning frequency, cleaning power and cleaning time when the target cleaning method is ultrasonic cleaning; and perform ultrasonic cleaning on the target food according to the cleaning frequency, cleaning power and cleaning time;

[0063] The second cleaning submodule is used to obtain a preset electrolysis current and cleaning time when the target cleaning method is electrolysis water cleaning; and perform electrolysis water cleaning on the target food according to the electrolysis current and cleaning time;

[0064] The third cleaning submodule is used to obtain a preset ozone concentration and injection time when the target cleaning method is ozone cleaning; and perform ozone cleaning on the target food according to the ozone concentration and injection time.

[0065] Optionally, the cutting module includes:

[0066] A fifth determination submodule, configured to determine cutting parameters of the target ingredient according to the recipe information; the cutting parameters include: at least one of thickness, size, shape and direction;

[0067] An eighth acquisition submodule, used to acquire location information of target ingredients;

[0068] A first adjustment submodule, configured to adjust the position information of the cutter according to the cutting parameters of the target food and the position information of the target food; the position information of the cutter includes the height information and the angle information of the cutter;

[0069] The first cutting submodule is used to cut the target food according to the cutting parameters after adjusting the position information of the knife and the position information of the food with respect to the target food.

[0070] According to a third aspect of the present invention, a cooking device is provided, comprising: a processor, a memory, and a computer program stored in the memory and capable of running on the processor, wherein when the computer program is executed by the processor, the steps of the method for cooking ingredients of the cooking device as described in any one of the above items are implemented.

[0071] According to a fourth aspect of the present invention, there is provided a computer-readable storage medium storing a computer program, wherein when the computer program is executed by a processor, the steps of the method for cooking ingredients using a cooking device as described above are implemented.

[0072] The technical solution provided by the embodiments of the present invention may have the following beneficial effects:

[0073] An embodiment of the present invention provides a method for cooking ingredients using a cooking device, the method comprising: selecting a target ingredient from ingredients placed in the cooking device according to recipe information set by a user; obtaining detection information of the target ingredient; determining a target cleaning method for the target ingredient according to the detection information and cleaning the target ingredient according to the target cleaning method; the preset cleaning methods include ultrasonic cleaning, electrolyzed water cleaning, and ozone cleaning; after cleaning, cutting the target ingredient according to the recipe information; after cutting, cooking according to the recipe information. The embodiment of the present invention detects the target ingredient through the recipe information set by the user, and determines the target cleaning method according to the detection result of the target ingredient, and automatically cuts and cooks the ingredient after cleaning, thereby improving the efficiency of the entire cooking process, realizing full process automation from ingredient preparation to cooking completion, and bringing users a more convenient and efficient cooking experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0074] Figure 1 It is a flowchart of the steps of a method for cooking food materials using a cooking device provided by an embodiment of the present invention;

[0075] Figure 2 It is a structural block diagram of a food cooking device of a cooking device provided in an embodiment of the present invention. DETAILED DESCRIPTION

[0076] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, the present invention is further described in detail below with reference to the accompanying drawings and specific embodiments.

[0077] One of the core concepts of the embodiments of the present invention is to detect target ingredients through the recipe information set by the user, and determine the target cleaning method according to the detection results of the target ingredients, and automatically cut and cook the ingredients after cleaning, thereby improving the efficiency of the entire cooking process, realizing the automation of the entire process from ingredient preparation to cooking completion, and bringing users a more convenient and efficient cooking experience.

[0078] Reference Figure 1 , shows a flowchart of a method for cooking food ingredients using a cooking device provided by an embodiment of the present invention, wherein the method may specifically include the following steps:

[0079] Step 101, selecting target ingredients of target quantity from ingredients put into the cooking device according to recipe information set by the user;

[0080] When using a cooking device, the user can select or input the recipe information they want to make through the device user interface. This information includes the name of the dish, the type of ingredients required and their quantity, cooking time and temperature, etc. After receiving the recipe information, the main control unit will identify and select the required ingredients from the ingredients placed in the cooking device according to the preset algorithm and database. The main control unit detects and identifies the ingredients placed in the cooking device through built-in sensors (such as cameras, weight sensors, gas sensors, etc.). These sensors can detect information such as the type, freshness, and weight of the ingredients to ensure that the selected ingredients meet the requirements of the recipe. For example, if the user chooses the dish "Tomato Scrambled Eggs" for two people, the main control unit will identify the tomatoes and eggs placed in the device, and accurately select a certain number of tomatoes and an appropriate amount of eggs according to the quantity required by the recipe.

[0081] In addition, the main control unit of the cooking equipment can not only accurately select the target ingredients in the target quantity according to the user's recipe information, but also automatically complete the entire process from ingredient processing to cooking, greatly improving the efficiency and automation level of cooking, and bringing users a more convenient and high-quality cooking experience.

[0082] Step 102, obtaining detection information of the target food; the detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information;

[0083] By detecting the roughness of the surface of ingredients, the freshness and maturity of the ingredients can be judged. For example, fresh fruits and vegetables usually have a smooth surface, while the surface of aged or damaged ingredients may become rough. Roughness information helps to screen the most suitable ingredients for cooking and ensure the freshness and taste of the ingredients. Shape information can help identify the type and integrity of ingredients. For example, different types of vegetables and fruits have different shape characteristics. Shape detection can ensure that the selected ingredients meet the requirements of the recipe. In addition, shape information can also be used to determine whether the ingredients are complete and avoid using damaged or deformed ingredients, thereby improving the appearance and quality of dishes.

[0084] Size information is crucial for controlling the amount of ingredients. By detecting the size of ingredients, you can ensure that the amount of ingredients selected meets the requirements of the recipe. For example, when making "scrambled eggs with tomatoes", you need tomatoes of a certain size and an appropriate amount of eggs. Accurate detection of size information helps to achieve accurate amounts of ingredients and ensure the taste and nutritional balance of the dishes. Pesticide residue information is an important indicator of food safety. By detecting pesticide residues in ingredients, the safety of ingredients can be ensured and harmful substances can be prevented from entering the human body. This information is particularly important for home and professional kitchens, helping to improve the safety of food ingredients and user trust. Hardness information can reflect the maturity and texture of ingredients. For example, fruits and vegetables of different maturity have different hardness. By detecting hardness, you can ensure that the selected ingredients are in the best state of maturity. Hardness information also helps to determine whether ingredients are suitable for specific cooking methods, such as steaming, boiling, and stir-frying, thereby improving the taste and flavor of dishes.

[0085] Odor information can help detect whether ingredients have odor or are spoiled. For example, spoiled meat and fish may emit unpleasant odors. By detecting odors, unqualified ingredients can be found and removed in time to ensure the freshness and taste of the dishes. The comprehensive application of these detection information not only improves the accuracy and efficiency of ingredient processing, but also ensures the quality and safety of the final dishes, bringing users a more convenient and high-quality cooking experience.

[0086] Step 103, according to the detection information of the target food, determine a target cleaning method for the target food from preset cleaning methods and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning;

[0087] According to the detection information of the target food, the target cleaning method for the target food is determined from the preset cleaning methods and the food is cleaned according to the target cleaning method to ensure the cleanliness, safety and quality of the final dish. This process comprehensively considers the characteristics of the food and selects the most appropriate cleaning method for different food, thereby improving the cleaning effect and cooking efficiency. In different cleaning methods, the different characteristics of the food have different emphases on their cleaning effect.

[0088] Ultrasonic cleaning uses the cavitation effect produced by high-frequency sound waves to remove dirt and microorganisms from the surface of food by creating a burst of tiny bubbles. Rough surfaces are easy to harbor dirt and dirt. For food with rough surfaces, the cavitation effect of ultrasound can penetrate these tiny parts and effectively remove dirt. Regular-shaped food is more likely to be evenly exposed to ultrasound, ensuring that all surfaces can be effectively cleaned. Ingredients with complex shapes may require longer cleaning times and higher ultrasound intensities to ensure thorough cleaning. The size of the food affects the uniformity and efficiency of cleaning. Smaller food can be more evenly distributed in the cleaning tank and receive uniform ultrasound, while larger food may require adjustment of cleaning parameters to ensure that every part can be fully cleaned. Hard food has different reflection and absorption characteristics for ultrasound, which affects the cleaning effect. Hard food is generally more able to withstand high-intensity ultrasonic cleaning, while soft food requires gentler cleaning conditions to avoid damaging the surface.

[0089] Electrolyzed water cleaning generates strong oxidants such as sodium hypochlorite through electrolysis of water, which has powerful sterilization and decontamination capabilities. Oxidants such as sodium hypochlorite in electrolyzed water can effectively degrade and remove pesticide residues. For food with a lot of pesticide residues, electrolyzed water cleaning can significantly improve their safety. The hardness of the food affects the permeability and cleaning effect of electrolyzed water. The surface of hard food is relatively dense, and electrolyzed water can cover the surface more evenly and improve the cleaning effect; while soft food may require adjustment of the concentration of electrolyzed water and cleaning time to ensure thorough cleaning.

[0090] Ozone cleaning uses the strong oxidizing property of ozone to effectively remove microorganisms, odors and pesticide residues on the surface of food. Ozone has a strong deodorizing ability and can effectively remove odors from food. For food with strong odors, ozone cleaning can significantly improve their taste and smell. The strong oxidizing property of ozone can degrade pesticide molecules and remove pesticide residues. For food with a lot of pesticide residues, ozone cleaning can improve their safety. The roughness of the food surface affects the contact area and permeability of ozone. Rough surfaces are prone to dirt and grime, and ozone can penetrate into these subtle parts and effectively remove dirt and odors.

[0091] Step 104, after the target food is cleaned, cutting the target food according to the recipe information;

[0092] Recipe information usually contains specific requirements for cutting ingredients, such as slicing, dicing, shredding, etc. Cutting according to the recipe information can ensure that the shape and size of the ingredients meet the cooking requirements, thereby ensuring the taste and appearance of the dish. For example, the thickness of the slices and the size of the dices will directly affect the cooking time and final effect of the dish. Cutting with automated equipment can ensure that the shape and size of each piece of ingredient are consistent, avoiding the unevenness caused by manual cutting. Consistency not only improves the appearance of the dish, but also ensures that the ingredients are heated evenly during the cooking process, avoiding the problem of some ingredients being overcooked or undercooked.

[0093] At the same time, the automated cutting process can significantly improve the efficiency of food processing. Compared with manual cutting, automated equipment can complete the cutting of a large number of ingredients in a short time, saving time and labor. This is very beneficial for both commercial kitchens and home kitchens, especially when a large number of ingredients need to be processed. Precise cutting can maximize the use of ingredients and reduce waste. Automated equipment can accurately cut according to recipe requirements to avoid food waste caused by improper cutting. For example, slicing too thick or too thin may lead to a decrease in the utilization rate of ingredients, and automated cutting can avoid these problems. Automated cutting equipment usually has higher hygiene standards and can effectively avoid bacteria and contaminants that may be introduced during manual cutting. The cleaned ingredients are cut by automated equipment to ensure the hygiene and safety of the entire processing process and improve the safety of the ingredients. Through automated equipment to cut according to recipe information, users can easily realize the automation of the entire process from ingredient preparation to cooking. Users only need to put the cleaned ingredients into the equipment, and the equipment will automatically complete the cutting, which greatly improves the user's convenience and cooking experience.

[0094] Step 105: After the target ingredients are cut, the target ingredients are cooked according to the recipe information.

[0095] After the target ingredients are cut, cooking according to the recipe information is a key step, which ensures that the ingredients can be processed and presented in the best way. The cut ingredients already have the basic shape and size, which lays the foundation for the subsequent cooking process. The recipe information not only provides specific cooking methods, but also includes key parameters such as temperature, time, seasoning, etc. This information can guide chefs or cooks on how to transform ingredients into delicious dishes.

[0096] During the cooking process, the appropriate amount of seasoning is automatically distributed from the storage bin to the cooking area according to the instructions of the control unit. The whole process includes: opening the distribution valve and releasing the appropriate amount of seasoning. Specifically, the seasoning is transported to the cooking area through the transmission device. And the metering device ensures that the amount of seasoning added meets the recipe requirements. In addition, it also includes a heating device and a stirring device. The heating device provides a heat source, and the stirring device continuously stirs the ingredients during the cooking process to ensure that the ingredients are evenly heated.

[0097] Different ingredients require different processing methods. For example, meat may need to be fried, roasted or stewed, while vegetables may need to be stir-fried, steamed or boiled. The guidance in the recipe information can ensure that each ingredient achieves the best taste and flavor during the cooking process. In addition, the temperature and time control during the cooking process are also very important. Too high or too low temperature, too long or too short time may affect the texture and taste of the ingredients. By following the recipe information, cooks can ensure that the ingredients are properly processed during the cooking process to maximize their nutritional value and flavor. Ultimately, this can not only improve the overall quality of the dish, but also ensure that each dish can achieve the expected taste and taste and meet the expectations of diners.

[0098] In one embodiment, the obtaining of the detection information of the target food includes: obtaining image information of the target food taken by a camera; and detecting roughness information, shape information and size information of the target food according to the image information of the target food.

[0099] The cooking equipment is equipped with an advanced camera system that can monitor the entire cooking process in real time, and the control unit can take videos and pictures when necessary. This function not only improves the visualization of the cooking process, but also provides data support for precise control. By obtaining the image information of the target ingredients taken by the camera, the cooking equipment can flexibly use image recognition technology to deeply analyze the roughness information, shape information and size information of the ingredients. This information is crucial to ensure that the ingredients are in the best state during the cooking process. Through this intelligent detection and analysis, the cooking equipment can achieve refined management of ingredients, thereby improving the taste and quality of the dishes and ensuring that every dish can meet the expected standards.

[0100] In addition, after cooking is completed, the control unit controls the output unit to output the food to a designated location for the user to take.

[0101] In one embodiment, the obtaining of the detection information of the target food further includes: obtaining gas concentration information of the target food detected by gas chromatography; and determining the pesticide residue information of the target food according to the gas concentration information of the target food.

[0102] In the process of obtaining the detection information of the target ingredients, cooking equipment also introduced gas chromatography technology to detect the gas concentration information of the ingredients. Gas chromatography uses gas as the mobile phase, evaporates the sample mixture by heating, then separates the components through the chromatographic column, and finally the detector accurately determines the concentration of each component. This technology is particularly important in the field of food safety because it can effectively detect pesticide residue information in ingredients. By analyzing the gas concentration, it can be determined whether there are harmful pesticide residues in the ingredients, thereby ensuring the safety and health of the ingredients. This multi-level detection method not only improves the quality control level of ingredients, but also provides consumers with safer and more reliable food choices.

[0103] In one embodiment, the obtaining of the detection information of the target food further includes: obtaining the texture characteristics of the target food detected by a texture analyzer; and determining the hardness information of the target food according to the texture characteristics of the target food.

[0104] In the process of obtaining the detection information of the target ingredients, the cooking equipment also uses a texture analyzer to detect the texture characteristics of the ingredients, especially the hardness information. The texture analyzer is a precision instrument that measures the texture characteristics of the material by applying precisely controlled force and recording the response of the sample during compression, tension or other deformation. Its core components include loading units, sensors, control systems and software. The loading unit is responsible for applying precise force, which can be compression or tension; the sensor is used to measure the applied force and the deformation (displacement) of the sample; the control system and software are used to set test parameters, control the experimental process, and record and analyze data.

[0105] Specifically, first, the texture analyzer is started, and the indenter begins to move downward and contact the surface of the food sample. Subsequently, the indenter continues to apply force, gradually compressing the sample, and the sensor records the applied force and corresponding displacement in real time. When the preset maximum compression force or displacement is reached, the test stops. With these data, the hardness information of the target food can be accurately determined, which is crucial for evaluating the maturity, texture and cooking suitability of the food.

[0106] This multi-level testing method not only improves the quality control level of ingredients, but also provides a scientific basis for the cooking process.

[0107] In one embodiment, the acquiring detection information of the target food further includes: acquiring odor information around the target food detected by a gas sensor; and determining odor information of the target food based on the odor information around the target food.

[0108] In the process of obtaining the detection information of the target ingredients, the cooking equipment also introduces gas sensors to detect the odor information around the ingredients. The gas sensor can sensitively capture the odor around the ingredients and determine whether the ingredients have odors based on this odor information. Odor information is crucial for evaluating the freshness and safety of ingredients, because odors often indicate that the ingredients may have deteriorated or been contaminated. Through real-time monitoring by gas sensors, cooking equipment can promptly detect and handle ingredients with odors, ensuring that every ingredient used in the cooking process meets high standards of safety and quality. This multi-level detection method not only improves the quality control level of ingredients, but also provides additional protection for the cooking process. Combining image recognition, gas chromatography, texture analyzer and gas sensor technology, cooking equipment can comprehensively and accurately evaluate the various indicators of ingredients, ensure that each dish meets the expected standards, and provide consumers with safer and more reliable food choices.

[0109] In one embodiment, determining a target cleaning method for the target food from preset cleaning methods based on the detection information of the target food includes: normalizing various detection information of the target food; obtaining detection information values ​​after the normalization of the various detection information; obtaining weights corresponding to the preset cleaning methods; obtaining scoring values ​​of the preset cleaning methods based on the detection information values ​​and the weights corresponding to the preset cleaning methods; and determining the target cleaning method based on the scoring values.

[0110] Normalize various detection information of the target food, and determine the roughness information x, shape information y, size information z, pesticide residue information q, hardness information p, and odor information w of the target food, and the value range of x, y, z, q, p, and w is [1,10].

[0111] The weights corresponding to ultrasonic cleaning are: x1, y1, z1, q1, p1, w1;

[0112] The weights corresponding to electrolyzed water cleaning are: x2, y2, z2, q2, p2, w2;

[0113] The weights corresponding to ozone cleaning are: x3, y3, z3, q3, p3, w3;

[0114] The scoring value of ultrasonic cleaning is F1 = x1×x+y1×y+z1×z+q1×q+p1×p+w1×w;

[0115] The scoring value of electrolytic water cleaning is F2 = x2×x+y2×y+z2×z+q2×q+p2×p+w2×w;

[0116] The score of ozone cleaning is F3 = x3×x+y3×y+z3×z+q3×q+p3×p+w3×w;

[0117] The cleaning method with the highest score for the target ingredient is determined as the cleaning method for the target ingredient, and the corresponding cleaning methods for various target ingredients are determined for various target ingredients. The dimensional differences between different detection information are eliminated through normalization processing, so that each information can be compared on the same scale, thereby improving the accuracy and reliability of the score. Through weight allocation, personalized adjustments can be made based on the characteristics of different ingredients and cleaning methods to further optimize the cleaning effect. Ultimately, this comprehensive evaluation method can effectively improve the efficiency and safety of food cleaning and ensure that the ingredients are in the best condition before cooking.

[0118] In one embodiment, the cleaning of the target food according to the target cleaning method includes: when the target cleaning method is ultrasonic cleaning, obtaining a preset cleaning frequency, cleaning power and cleaning time; performing ultrasonic cleaning on the target food according to the cleaning frequency, cleaning power and cleaning time; when the target cleaning method is electrolyzed water cleaning, obtaining a preset electrolysis current and cleaning time; performing electrolyzed water cleaning on the target food according to the electrolysis current and cleaning time; when the target cleaning method is ozone cleaning, obtaining a preset ozone concentration and injection time; performing ozone cleaning on the target food according to the ozone concentration and injection time.

[0119] Ultrasonic cleaning uses high-frequency vibration to generate tiny bubbles that burst in the liquid, thereby generating a powerful cleaning force. The cleaning frequency determines the speed of bubble generation and the fineness of cleaning, the cleaning power affects the intensity of cleaning, and the cleaning time ensures a sufficient cleaning cycle. By precisely controlling these parameters, dirt and microorganisms on the surface of food can be effectively removed, ensuring the cleanliness and safety of the food.

[0120] Electrolyzed water cleaning produces highly oxidizing hypochlorous acid through electrolysis, which can effectively kill bacteria and viruses. The size of the electrolysis current directly affects the amount of hypochlorous acid generated, while the cleaning time ensures sufficient contact time so that hypochlorous acid can fully act on the surface of the food. By reasonably setting the electrolysis current and cleaning time, the cleaning effect can be maximized and the safety of the food can be ensured.

[0121] Ozone has strong oxidizing properties and can effectively decompose organic pollutants and kill microorganisms. The control of ozone concentration determines the intensity of cleaning, while the injection time ensures that ozone has sufficient contact with the surface of the food. By precisely controlling the ozone concentration and injection time, efficient and thorough cleaning can be achieved to ensure the hygiene and safety of the food.

[0122] In one embodiment, after the target food is cleaned, the target food is cut according to the recipe information, including: determining the cutting parameters of the target food according to the recipe information; the cutting parameters include: at least one of thickness, size, shape and direction; obtaining the position information of the target food; adjusting the position information of the tool according to the cutting parameters of the target food and the position information of the target food; the position information of the tool includes the height information and angle information of the tool; after adjusting the position information of the tool and the position information of the food for the target food, cutting the target food according to the cutting parameters.

[0123] The control unit of the device matches the results of image recognition with the recipe requirements set by the user and generates specific cutting parameters. These parameters include cutting thickness, shape and direction, etc., to ensure that the ingredients can be accurately cut according to the recipe requirements. The key to achieving this goal is the automatic adjustment of the cutting device, which includes an adjustable knife, a transmission system and a sensor feedback system. The adjustable knife can adjust the height, angle and position of the knife according to the control signal; the transmission system controls the movement and positioning of the ingredients to ensure the accuracy of the cutting; the sensor feedback system monitors the cutting process in real time to ensure the accurate execution of the cutting parameters, and the cutting can also be peeled. During the cutting process, the cutting device automatically adjusts according to the generated cutting parameters and performs the cutting operation. The specific steps include positioning the ingredients, adjusting the knife and performing the cutting action. Positioning the ingredients ensures that the ingredients are fixed in the appropriate position; adjusting the knife adjusts the knife settings according to the cutting parameters; and the cutting operation cuts the ingredients into the required thickness and shape. During the monitoring and feedback stage, the device's sensors and image recognition system continuously monitor the cutting effect. If any deviation or error is detected, the system automatically adjusts the cutting parameters or issues an alarm.

[0124] After cutting, the equipment will transfer the cut ingredients to the next process or directly provide them to the user. The entire process uses image recognition, data analysis, automatic adjustment and real-time monitoring to ensure the accuracy and consistency of the cutting of ingredients, improve cooking efficiency and dish quality, and provide consumers with safer and more reliable food choices.

[0125] An embodiment of the present invention provides a method for cooking ingredients using a cooking device, the method comprising: selecting a target ingredient from ingredients placed in the cooking device according to recipe information set by a user; obtaining detection information of the target ingredient; determining a target cleaning method for the target ingredient according to the detection information and cleaning the target ingredient according to the target cleaning method; the preset cleaning methods include ultrasonic cleaning, electrolyzed water cleaning, and ozone cleaning; after cleaning, cutting the target ingredient according to the recipe information; after cutting, cooking according to the recipe information. The embodiment of the present invention detects the target ingredient through the recipe information set by the user, and determines the target cleaning method according to the detection result of the target ingredient, and automatically cuts and cooks the ingredient after cleaning, thereby improving the efficiency of the entire cooking process, realizing full process automation from ingredient preparation to cooking completion, and bringing users a more convenient and efficient cooking experience.

[0126] It should be noted that, for the sake of simplicity, the method embodiments are described as a series of action combinations, but those skilled in the art should be aware that the embodiments of the present invention are not limited by the order of the actions described, because according to the embodiments of the present invention, certain steps can be performed in other orders or simultaneously. Secondly, those skilled in the art should also be aware that the embodiments described in the specification are all preferred embodiments, and the actions involved are not necessarily required by the embodiments of the present invention.

[0127] Reference Figure 2 , shows a structural block diagram of a food cooking device of a cooking device provided by an embodiment of the present invention, which may specifically include the following modules:

[0128] A selection module 201 is used to select target ingredients of target quantity from the ingredients put into the cooking device according to the recipe information set by the user;

[0129] An acquisition module 202 is used to acquire detection information of the target food; the detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information;

[0130] A determination module 203 is used to determine a target cleaning method for the target food from preset cleaning methods according to the detection information of the target food and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning;

[0131] A cutting module 204, configured to cut the target ingredients according to the recipe information after the target ingredients are cleaned;

[0132] The cooking module 205 is used to cook the target ingredients according to the recipe information after the target ingredients are cut.

[0133] In one embodiment, the acquisition module includes:

[0134] A first acquisition submodule, used to acquire image information of the target food taken by a camera;

[0135] The first detection submodule is used to detect the roughness information, shape information and size information of the target food according to the image information of the target food.

[0136] In one embodiment, the acquisition module further includes:

[0137] A second acquisition submodule, used to acquire gas concentration information of the target food detected by gas chromatography;

[0138] The first determination submodule is used to determine the pesticide residue information of the target food according to the gas concentration information of the target food.

[0139] In one embodiment, the acquisition module further includes:

[0140] A third acquisition submodule is used to obtain the texture characteristics of the target food detected by the texture analyzer;

[0141] The second determination submodule is used to determine the hardness information of the target food according to the texture characteristics of the target food.

[0142] In one embodiment, the acquisition module further includes:

[0143] A fourth acquisition submodule, used to acquire odor information around the target food detected by the gas sensor;

[0144] The third determination submodule is used to determine the odor information of the target food according to the odor information around the target food.

[0145] In one embodiment, the determining module includes:

[0146] A first processing submodule, used for normalizing various detection information of the target food;

[0147] A fifth acquisition submodule is used to obtain the detection information values ​​after the normalization processing of the various detection information;

[0148] A sixth acquisition submodule, used to acquire the weight corresponding to the preset cleaning method;

[0149] A seventh acquisition submodule, configured to acquire a score value of the preset cleaning method according to the detection information value and a weight corresponding to the preset cleaning method;

[0150] The fourth determination submodule is used to determine the target cleaning method according to the scoring value.

[0151] In one embodiment, the determining module includes:

[0152] The first cleaning submodule is used to obtain a preset cleaning frequency, cleaning power and cleaning time when the target cleaning method is ultrasonic cleaning; and perform ultrasonic cleaning on the target food according to the cleaning frequency, cleaning power and cleaning time;

[0153] The second cleaning submodule is used to obtain a preset electrolysis current and cleaning time when the target cleaning method is electrolysis water cleaning; and perform electrolysis water cleaning on the target food according to the electrolysis current and cleaning time;

[0154] The third cleaning submodule is used to obtain a preset ozone concentration and injection time when the target cleaning method is ozone cleaning; and perform ozone cleaning on the target food according to the ozone concentration and injection time.

[0155] In one embodiment, the cutting module comprises:

[0156] A fifth determination submodule, configured to determine cutting parameters of the target ingredient according to the recipe information; the cutting parameters include: at least one of thickness, size, shape and direction;

[0157] An eighth acquisition submodule, used to acquire location information of target ingredients;

[0158] A first adjustment submodule, configured to adjust the position information of the cutter according to the cutting parameters of the target food and the position information of the target food; the position information of the cutter includes the height information and the angle information of the cutter;

[0159] The first cutting submodule is used to cut the target food according to the cutting parameters after adjusting the position information of the knife and the position information of the food with respect to the target food.

[0160] An embodiment of the present invention provides a method for cooking ingredients using a cooking device, the method comprising: selecting a target ingredient from ingredients placed in the cooking device according to recipe information set by a user; obtaining detection information of the target ingredient; determining a target cleaning method for the target ingredient according to the detection information and cleaning the target ingredient according to the target cleaning method; the preset cleaning methods include ultrasonic cleaning, electrolyzed water cleaning, and ozone cleaning; after cleaning, cutting the target ingredient according to the recipe information; after cutting, cooking according to the recipe information. The embodiment of the present invention detects the target ingredient through the recipe information set by the user, and determines the target cleaning method according to the detection result of the target ingredient, and automatically cuts and cooks the ingredient after cleaning, thereby improving the efficiency of the entire cooking process, realizing full process automation from ingredient preparation to cooking completion, and bringing users a more convenient and efficient cooking experience.

[0161] As for the device embodiment, since it is basically similar to the method embodiment, the description is relatively simple, and the relevant parts can be referred to the partial description of the method embodiment.

[0162] The embodiment of the present invention further provides a cooking device, comprising:

[0163] It includes a processor, a memory, and a computer program stored in the memory and capable of running on the processor. When the computer program is executed by the processor, each process of the food cooking method embodiment of the above-mentioned cooking equipment is implemented, and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0164] An embodiment of the present invention also provides a computer-readable storage medium, on which a computer program is stored. When the computer program is executed by a processor, the various processes of the embodiment of the food cooking method of the above-mentioned cooking device are implemented, and the same technical effect can be achieved. To avoid repetition, it will not be repeated here.

[0165] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0166] It will be appreciated by those skilled in the art that the embodiments of the present invention may be provided as methods, devices, or computer program products. Therefore, the embodiments of the present invention may take the form of a complete hardware embodiment, a complete software embodiment, or an embodiment combining software and hardware. Moreover, the embodiments of the present invention may take the form of a computer program product implemented on one or more computer-usable storage media (including but not limited to disk storage, CD-ROM, optical storage, etc.) containing computer-usable program codes.

[0167] The embodiments of the present invention are described with reference to the flowcharts and / or block diagrams of the methods, terminal devices (systems), and computer program products according to the embodiments of the present invention. It should be understood that each process and / or block in the flowchart and / or block diagram, as well as the combination of the processes and / or blocks in the flowchart and / or block diagram, can be implemented by computer program instructions. These computer program instructions can be provided to a processor of a general-purpose computer, a special-purpose computer, an embedded processor, or other programmable data processing terminal device to generate a machine, so that the instructions executed by the processor of the computer or other programmable data processing terminal device generate instructions for implementing the processes in the flowchart and / or block diagram. Figure 1 A process or multiple processes and / or boxes Figure 1 A device that provides the functions specified in a block or multiple blocks.

[0168] These computer program instructions may also be stored in a computer-readable memory capable of directing a computer or other programmable data processing terminal device to operate in a specific manner, so that the instructions stored in the computer-readable memory produce a manufactured product including an instruction device, which implements the process Figure 1 A process or multiple processes and / or boxes Figure 1 A function specified in one or more boxes.

[0169] These computer program instructions can also be loaded onto a computer or other programmable data processing terminal device so that a series of operating steps are executed on the computer or other programmable terminal device to produce a computer-implemented process, thereby providing instructions for executing on the computer or other programmable terminal device to implement the process. Figure 1 A process or multiple processes and / or boxes Figure 1 A step that specifies a function in one or more boxes.

[0170] Although the preferred embodiments of the present invention have been described, those skilled in the art may make additional changes and modifications to these embodiments once they have learned the basic creative concept. Therefore, the appended claims are intended to be interpreted as including the preferred embodiments and all changes and modifications that fall within the scope of the embodiments of the present invention.

[0171] Finally, it should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or terminal device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or terminal device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or terminal device including the elements.

[0172] The above is a detailed introduction to a food cooking method of a cooking device and a food cooking device provided by the present invention. Specific examples are used in this article to illustrate the principle and implementation mode of the present invention. The description of the above embodiments is only used to help understand the method of the present invention and its core idea. At the same time, for a general technician in this field, according to the idea of ​​the present invention, there will be changes in the specific implementation mode and application scope. In summary, the content of this specification should not be understood as a limitation on the present invention.

Claims

1. A method for cooking food using a cooking device, the method comprising: According to the recipe information set by the user, selecting a target ingredient of a target amount from the ingredients put into the cooking device; Acquiring detection information of the target food; The detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information; According to the detection information of the target food, determine a target cleaning method for the target food from preset cleaning methods and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning; After the target food is cleaned, cutting the target food according to the recipe information; After the target ingredients are cut, the target ingredients are cooked according to the recipe information.

2. The method according to claim 1, characterized in that The obtaining the detection information of the target food includes: Obtaining image information of the target food taken by a camera; According to the image information of the target food, the roughness information, shape information and size information of the target food are detected.

3. The method according to claim 2, characterized in that The step of obtaining the detection information of the target food material further includes: Obtaining gas concentration information of the target food detected by gas chromatography; The pesticide residue information of the target food is determined according to the gas concentration information of the target food.

4. The method according to claim 2, characterized in that: The step of obtaining the detection information of the target food material further includes: Obtaining the texture characteristics of the target food detected by a texture analyzer; The hardness information of the target food is determined according to the texture characteristics of the target food.

5. The method according to claim 2, characterized in that: The step of obtaining the detection information of the target food material further includes: Acquiring odor information around the target food detected by the gas sensor; The odor information of the target food is determined according to the odor information around the target food.

6. The method according to claim 1, characterized in that The step of determining a target cleaning method for the target food from preset cleaning methods according to the detection information of the target food includes: Normalizing various detection information of the target food; Obtaining the detection information values ​​after normalization of the various detection information; Obtaining a weight corresponding to the preset cleaning method; Obtaining a score value of the preset cleaning method according to the detection information value and the weight corresponding to the preset cleaning method; The target cleaning method is determined according to the score value.

7. The method according to claim 1, characterized in that The step of cleaning the target food according to the target cleaning method includes: When the target cleaning method is ultrasonic cleaning, obtaining a preset cleaning frequency, cleaning power and cleaning time; and performing ultrasonic cleaning on the target food according to the cleaning frequency, cleaning power and cleaning time; When the target cleaning method is electrolytic water cleaning, obtaining a preset electrolytic current and cleaning time; and performing electrolytic water cleaning on the target food according to the electrolytic current and cleaning time; When the target cleaning method is ozone cleaning, a preset ozone concentration and injection time are obtained; and the target food is ozone cleaned according to the ozone concentration and injection time.

8. The method according to claim 1, characterized in that After the target food is cleaned, cutting the target food according to the recipe information includes: Determining cutting parameters of the target food according to the recipe information; the cutting parameters include: at least one of thickness, size, shape and direction; Obtain location information of target ingredients; Adjusting the position information of the cutter according to the cutting parameters of the target food and the position information of the target food; the position information of the cutter includes the height information and the angle information of the cutter; After adjusting the position information of the cutter and the position information of the food with respect to the target food, the target food is cut according to the cutting parameters.

9. A food cooking device of a cooking device, characterized in that: The device comprises: A selection module, configured to select target ingredients of target quantity from ingredients put into the cooking device according to recipe information set by a user; An acquisition module, used to acquire detection information of the target food; the detection information includes: at least one of roughness information, shape information, size information, pesticide residue information, hardness information and odor information; a determination module, configured to determine a target cleaning method for the target food from preset cleaning methods according to the detection information of the target food and clean the target food according to the target cleaning method; the preset cleaning method includes at least one of ultrasonic cleaning, electrolyzed water cleaning and ozone cleaning; A cutting module, used for cutting the target ingredients according to the recipe information after the target ingredients are cleaned; The cooking module is used to cook the target ingredients according to the recipe information after the target ingredients are cut.

10. A cooking device, characterized in that: include: A processor, a memory, and a computer program stored in the memory and capable of running on the processor, wherein when the computer program is executed by the processor, the steps of the food cooking method of the cooking device according to any one of claims 1 to 8 are implemented.

11. A computer-readable storage medium, characterized in that: The computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the food cooking method of the cooking device according to any one of claims 1 to 8 are implemented.

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