Cooking control method and device

Abstract

The invention provides a cooking control method and device. The method comprises the following steps: purging target peeled mung beans, and monitoring the cleanliness and damage state of the target peeled mung beans; if the cleaning degree meets the preset cleaning standard, it is judged that purging is completed, and precooking parameters are determined based on the type, the number and the damage state of the target peeling green; pre-cooking the target peeled mung beans based on the pre-cooking parameters, and monitoring the first hardness of the pre-cooked target peeled mung beans; determining steaming parameters based on the first hardness, steaming the target peeled mung beans based on the steaming parameters, and monitoring second hardness of the target peeled mung beans after steaming; and grinding parameters are determined based on the second hardness, and the target peeled mung beans are ground based on the grinding parameters. The quality and the consistency of mung bean processing products can be guaranteed.

Description

Technical Field

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

[0002] In the field of food processing, especially in the deep processing of agricultural products such as mung beans, a series of complex process steps are involved, aiming to transform raw materials into products with higher added value. These products can include mung bean powder, mung bean cakes, mung bean drinks, etc. In order to ensure the processing effect, strict quality control measures need to be implemented throughout the entire processing process, including testing the physical properties, chemical composition and microbiological indicators of the products at each step to ensure compliance with relevant standards.

[0003] However, traditional processing procedures often rely on experienced operators to determine the optimal processing parameters at each stage, which is still obviously insufficient for the pursuit of higher-level quality control and efficiency improvement. For example, the judgment of the cleanliness of mung beans mainly relies on manual inspection and simple physical tests (such as water washing tests). Although this method is intuitive, it lacks precision and consistency. Differences in experience among different operators may lead to inconsistent cleaning standards, making it difficult to ensure that each batch of mung beans reaches the same level of cleanliness. In addition, traditional processing procedures usually use fixed pre-cooking, steaming and grinding parameters. This "one-size-fits-all" approach often fails to meet the optimal processing conditions for specific varieties or processing conditions, thus affecting the consistency of product quality. Summary of the invention

[0004] The embodiment of the present invention provides a cooking control method and device to solve the problem of improving the consistency of mung bean deep-processing products.

[0005] In a first aspect, an embodiment of the present invention provides a cooking control method, comprising: Blow and wash the target peeled mung beans, and monitor the cleanliness and damage status of the target peeled mung beans; If the cleaning degree meets the preset cleaning standard, the purge is determined to be complete, and the pre-cooking parameters are determined based on the type, quantity and damage status of the target peeled greens; Precooking the target peeled mung beans based on the precooking parameters, and monitoring the first hardness of the target peeled mung beans after precooking; Determining a steaming parameter based on the first softness and hardness, steaming the target peeled mung beans based on the steaming parameter, and monitoring a second softness and hardness of the target peeled mung beans after steaming; Grinding parameters are determined based on the second softness and hardness, and the target peeled mung beans are ground based on the grinding parameters.

[0006] In a possible implementation, monitoring the cleanliness of the target peeled green beans includes: Identify the first area ratio of floating impurities in the water surface image of the premixing pool where the target peeled mung beans are located; Calculate the weight change of the target peeled mung beans before and after blowing and washing; Identify the second area ratio of impurities in the image after the target peeled mung beans are blown and washed; If the first area ratio is less than the first preset threshold, the weight change is greater than the second preset threshold, the second area ratio is less than the third preset threshold, and the blowing time for blowing the target peeled mung beans is greater than the preset time, it is determined that the blowing is completed.

[0007] In a possible implementation, before monitoring the cleanliness of the target peeled mung beans, the method further includes: A purge test was conducted on multiple groups of peeled mung beans, and the weight change of each group of peeled mung beans before and after purge was recorded; wherein each group of peeled mung beans had different varieties, peeling methods and quantities; For each variety and peeling method, the unit weight change corresponding to the variety and peeling method is calculated based on the number of peeled mung beans in each group and the weight change before and after blowing and washing; The unit weight change corresponding to the target peeled mung beans is determined based on the variety and peeling method of the target peeled mung beans, and the second preset threshold is determined based on the quantity and unit weight change of the target peeled mung beans.

[0008] In a possible implementation, monitoring the damage state of target peeled mung beans includes: Sampling of target peeled mung beans; If the size and number of the sampled fragments are both within the first preset range, the damage state of the target peeled mung beans is determined to be low damage; If the size and number of the sampled fragments are both within the second preset range, the damage state of the target peeled mung beans is determined to be medium damage; If the sampled fragment size and fragment quantity are both within the third preset range, the damage state of the target peeled mung bean is determined to be high damage.

[0009] In a possible implementation, before determining the precooking parameters based on the type and quantity of the target peeled greens and the damage state, the method further includes: The type and damage state of peeled mung beans were used as input variables, precooking parameters as adjustable variables, and grinding effect as output variables. Multiple levels of each variable were set, and orthogonal experiments were conducted on multiple groups of washed peeled mung beans. A regression model was constructed based on the type, damage status, precooking parameters, and grinding effect of each group of washed peeled mung beans; Accordingly, the pre-cooking parameters are determined based on the type, quantity and damage state of the target peeled greens, including: The target peeled mung bean species, damage status, and expected grinding effect were input into the regression model to obtain the precooking parameters of the target peeled mung bean.

[0010] In a possible implementation, the steaming parameter includes a steaming time; and determining the steaming parameter based on the first softness or hardness includes: Compare the first hardness with a first hardness threshold to determine the level of the first hardness; If the first hardness is relatively hard, the steaming parameter is determined to be the first steaming time; If the first hardness is moderate, the steaming parameter is determined to be the second steaming time; If the first hardness is relatively soft, the steaming parameter is determined to be the third steaming time; The first steaming time is longer than the second steaming time, and the second steaming time is longer than the third steaming time.

[0011] In a possible implementation, the grinding parameters include a grinding speed and a grinding pressure; and determining the grinding parameters based on the second soft and hardness includes: Compare the second hardness with a second hardness threshold to determine the level of the second hardness; If the second hardness is relatively hard, the grinding parameters are determined to be the first grinding speed and the first grinding pressure; If the second hardness is moderate, the grinding parameters are determined to be the second grinding speed and the second grinding pressure; If the second hardness is relatively soft, the grinding parameters are determined to be a third grinding speed and a third grinding pressure; The first grinding speed is lower than the second grinding speed, and the second grinding speed is lower than the third grinding speed; the first grinding pressure is higher than the second grinding pressure, and the second grinding pressure is higher than the third grinding pressure.

[0012] In a second aspect, an embodiment of the present invention provides a cooking control device, comprising: A blowing and washing monitoring module is used to blow and wash the target peeled mung beans and monitor the cleanliness and damage status of the target peeled mung beans; A pre-cooking determination module, used to determine that the purge is completed when the cleaning degree meets the preset cleaning standard, and determine the pre-cooking parameters based on the type, quantity and damage state of the target peeled greens; A pre-cooking monitoring module, used for pre-cooking the target peeled mung beans based on the pre-cooking parameters, and monitoring the first hardness of the target peeled mung beans after pre-cooking; a steaming monitoring module, configured to determine a steaming parameter based on the first hardness, steam the target peeled mung beans based on the steaming parameter, and monitor a second hardness of the target peeled mung beans after steaming; The grinding determination module is used to determine the grinding parameters based on the second softness and hardness, and grind the target peeled mung beans based on the grinding parameters.

[0013] In a third aspect, an embodiment of the present invention provides a terminal, comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein when the processor executes the computer program, the steps of the method described in the first aspect or any possible implementation manner of the first aspect are implemented.

[0014] In a fourth aspect, an embodiment of the present invention provides a computer-readable storage medium, wherein the computer-readable storage medium stores a computer program, and when the computer program is executed by a processor, the steps of the method described in the first aspect or any possible implementation method of the first aspect are implemented.

[0015] The embodiment of the present invention provides a cooking control method and device, which monitors the cleanliness and damage status of the target peeled mung beans, takes into account the different varieties of mung beans and their damage status, accurately monitors and adjusts the parameters of each stage, and performs reasonable pre-cooking, steaming and grinding, so that the mung beans can reach the ideal hardness, which is conducive to the subsequent grinding operation, and obtains a more delicate and uniform powder, and effectively reduces the waste of raw materials caused by over-processing or under-processing. The process flow is more flexible and changeable, can cope with a variety of raw material characteristics, enhances the adaptability of the production process, and can be flexibly adjusted according to the specific situation of the mung beans by accurately controlling the parameters of each processing step, thereby ensuring the quality and consistency of the final product. BRIEF DESCRIPTION OF THE DRAWINGS

[0016] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative labor.

[0017] Figure 1 is a flow chart of an implementation of a cooking control method provided by an embodiment of the present invention; Figure 2 is a structural schematic diagram of a cooking control device provided by an embodiment of the present invention; Figure 3 is a schematic diagram of a terminal provided by an embodiment of the present invention. DETAILED DESCRIPTION

[0018] In the following description, specific details such as specific system structures, technologies, etc. are provided for the purpose of illustration rather than limitation, so as to provide a thorough understanding of the embodiments of the present invention. However, it should be clear to those skilled in the art that the present invention may be implemented in other embodiments without these specific details. In other cases, detailed descriptions of well-known systems, devices, circuits, and methods are omitted to prevent unnecessary details from obstructing the description of the present invention.

[0019] In order to make the purpose, technical solutions and advantages of the present invention more clear, specific embodiments will be described below in conjunction with the accompanying drawings.

[0020] Ideally, the processing of peeled mung beans includes: Blowing and washing: Put the peeled mung beans into the material frame, use an aerial crane to lift them into the premixing tank, add clean water, turn on the air pump switch to blow and wash for 5 minutes, drain the precipitation, and then add clean water to cover the beans.

[0021] Pre-cooking: Set the time to 30 minutes-40 minutes, the water temperature to 70-80℃, turn on the heating switch, the temperature can be automatically controlled, and it will automatically alarm after the set time. After turning off the heating switch, use the crane to lift the material frame into the bean steaming trough.

[0022] Steaming: Cover the lid, tighten the buckle, turn on the heating switch, steam for 60 minutes, open the pneumatic lifting cover, and use the crane to lift the material frame to the grinder and grind it into powder for later use.

[0023] However, such fixed pre-cooking, steaming and grinding parameters often cannot meet the optimal processing conditions under specific varieties or processing conditions. Therefore, the present invention improves the steaming processing control method of peeled mung beans through the following technical solutions.

[0024] See also Figure 1 , which shows a flow chart of implementing a cooking control method provided by an embodiment of the present invention, and is described in detail as follows: Step 101, washing the target peeled mung beans by air, and monitoring the cleanliness and damage status of the target peeled mung beans.

[0025] In this embodiment, the mung beans need to be thoroughly cleaned before processing to remove dust, dirt and other impurities on the surface. Blowing and washing generally refers to using airflow to remove light impurities on the surface of the mung beans, such as leaves, grass clippings, etc. This step can be completed by a special blowing and washing device, which can generate strong winds to blow away light impurities in the mung beans, and can also screen out damaged or incomplete mung beans.

[0026] If traditional mechanical or manual cleaning methods are used, there may be problems with incomplete cleaning, especially for pollutants with more impurities or strong adhesion on the surface. In addition, during the blowing and washing process, if the wind speed is too high, it may cause the loss of mung bean particles, especially small or damaged beans are easily blown away.

[0027] In this regard, in this embodiment, while the target peeled mung beans are blown and washed, appropriate detection methods (such as visual inspection, magnifying glass or microscope inspection, water washing test and weight change method) are used to evaluate their cleanliness, and the damage state of the mung beans during the blowing and washing process is monitored to avoid damage caused by excessive mechanical action.

[0028] Step 102: If the cleaning degree meets the preset cleaning standard, it is determined that the purging is completed, and the pre-cooking parameters are determined based on the type, quantity and damage status of the target peeled greens.

[0029] In this embodiment, pre-cooking is a process of placing the cleaned mung beans in hot water for a short period of time for heating. This process can partially soften the mung beans, destroy anti-nutritional factors (such as protease inhibitors) therein, and kill possible microorganisms, thereby improving food safety. The pre-cooking time and temperature need to be adjusted according to the specific mung bean variety and the requirements of the final product.

[0030] Step 103: pre-cook the target peeled mung beans based on the pre-cooking parameters, and monitor the first hardness of the target peeled mung beans after pre-cooking.

[0031] In this embodiment, ensuring that all mung beans are heated evenly during the precooking process is a challenge, especially in large-scale production, because mung beans at different locations may be overcooked due to uneven heating, while others may not reach the desired softening degree. In addition, long-term high-temperature precooking will cause some water-soluble vitamins and other nutrients in the mung beans to be lost into the water.

[0032] Step 104, determining steaming parameters based on the first softness and hardness, steaming the target peeled mung beans based on the steaming parameters, and monitoring the second softness and hardness of the target peeled mung beans after steaming.

[0033] In this embodiment, the pre-cooked mung beans can be further cooked by steaming. Steaming can make the mung beans softer and easier to digest, and can also better retain the nutritional value of the mung beans. During the steaming process, the mung beans will absorb an appropriate amount of water, which is very important for the subsequent grinding step.

[0034] During the steaming process, it is a technical difficulty to accurately control the steaming time and temperature to achieve the best taste and retain nutritional value. Over-steaming will cause the mung bean structure to be too loose, affecting the texture of subsequent products; conversely, it may cause the product to be too hard. In addition, long-term high-temperature steaming not only increases energy costs, but may also have adverse effects on the environment.

[0035] Step 105, determining grinding parameters based on the second hardness, and grinding the target peeled mung beans based on the grinding parameters.

[0036] In this embodiment, the steamed mung beans can be directly used to make various foods, such as mung bean cakes, mung bean soup, etc.; or they can be further dried and ground into mung bean powder. Drying before grinding is to prevent the mung beans from agglomerating during the grinding process due to excessive moisture, which affects the quality of the powder. Mung bean powder is a common food raw material that can be used to make a variety of foods such as pasta, desserts, and beverages. Different grinders can be selected when grinding to adjust the grinding effect according to the required fineness.

[0037] If the equipment is not adjusted properly, the fineness of the mung bean powder may be inconsistent, affecting the taste and texture of the final product. If the grinding speed is too slow, the mung beans are easily oxidized when exposed to the air after being ground into powder, resulting in a decrease in quality. Therefore, it is necessary to set the grinding parameters reasonably and fill nitrogen or other inert gases during the grinding process to replace the air and reduce oxidation.

[0038] The embodiment of the present invention monitors the cleanliness and damage status of the target peeled mung beans, takes into account the different varieties of mung beans and their damage status, accurately monitors and adjusts the parameters of each stage, and performs reasonable pre-cooking, steaming and grinding, so that the mung beans can reach the ideal hardness, which is conducive to the subsequent grinding operation, obtains a more delicate and uniform powder, and effectively reduces the waste of raw materials caused by over-processing or under-processing. The process flow is more flexible and changeable, can cope with a variety of raw material characteristics, enhances the adaptability of the production process, and can be flexibly adjusted according to the specific situation of the mung beans by accurately controlling the parameters of each processing step, thereby ensuring the quality and consistency of the final product.

[0039] In a possible implementation, monitoring the cleanliness of the target peeled green beans includes: Identify the first area ratio of floating impurities in the water surface image of the premixing pool where the target peeled mung beans are located; Calculate the weight change of the target peeled mung beans before and after blowing and washing; Identify the second area ratio of impurities in the image after the target peeled mung beans are blown and washed; If the first area ratio is less than the first preset threshold, the weight change is greater than the second preset threshold, the second area ratio is less than the third preset threshold, and the blowing time for blowing the target peeled mung beans is greater than the preset time, it is determined that the blowing is completed.

[0040] In this embodiment, the water surface image of the premixing tank refers to a photo or video frame taken of the surface of the pool where the mung beans are placed before or after the mung beans are washed. The cleanliness of the mung beans after washing can be evaluated by analyzing these images. The first preset threshold is used to determine whether the first area ratio of floating impurities is low enough. Specifically, a high-resolution camera can be used to capture an image of the water surface of the premixing tank, and image processing software (such as OpenCV) can be used to analyze the image to calculate the proportion of floating impurities to the total area. If the proportion is high, it indicates that there are more impurities on the surface of the mung beans, and more intense washing conditions may be required.

[0041] The weight change of the target peeled mung beans before and after washing directly reflects the degree of impurities on the surface of the mung beans removed during the washing process, and is one of the important indicators for evaluating the effect of washing. The second preset threshold is used to determine whether the weight change of the mung beans before and after washing is significant. Weight reduction means that impurities attached to the surface have been removed.

[0042] The second area ratio of impurities in the image of the target peeled mung beans after washing is used to further confirm the cleanliness of the surface of the mung beans after washing to ensure that there are no excessive impurities remaining to affect the quality of subsequent processing. The third preset threshold is used to determine whether the second area ratio of impurities remaining on the surface of the mung beans after washing meets the requirements. Similarly, after the washing is completed, a high-definition image of the surface of the mung beans in the material frame can be taken, and the proportion of impurities to the total area can be calculated using image analysis technology. If the proportion is lower than the third preset threshold, it is considered that the ideal cleaning state has been achieved.

[0043] Using the above information together with the preset duration as the criterion for judging the degree of cleanliness can ensure that the purging process lasts long enough to effectively remove impurities. Taking into account multiple factors (impurity area percentage, weight change, purging time), a comprehensive evaluation standard is provided to ensure that the purging is thorough but not excessive.

[0044] In a possible implementation, before monitoring the cleanliness of the target peeled mung beans, the method further includes: A purge test was conducted on multiple groups of peeled mung beans, and the weight change of each group of peeled mung beans before and after purge was recorded; wherein each group of peeled mung beans had different varieties, peeling methods and quantities; For each variety and peeling method, the unit weight change corresponding to the variety and peeling method is calculated based on the number of peeled mung beans in each group and the weight change before and after blowing and washing; The unit weight change corresponding to the target peeled mung beans is determined based on the variety and peeling method of the target peeled mung beans, and the second preset threshold is determined based on the quantity and unit weight change of the target peeled mung beans.

[0045] In this embodiment, the variety of peeled mung beans and the peeling method will affect the blowing and washing effect. Specifically, the influence of the peeled mung bean variety includes: Differences in physical properties: Different varieties of mung beans may differ in size, shape, skin thickness, etc. For example, some varieties may have a rougher surface or more wrinkles, which increases the likelihood of impurities adhering, thus affecting the effect of blowing and washing. Mung beans with different surface smoothness make it easier or more difficult to remove dust and other light impurities attached to them during the blowing and washing process.

[0046] Chemical composition differences: Differences in the oil content or other chemical composition of the mung beans can also affect their surface properties. Some varieties may contain more natural wax layers, which may reduce the adhesion of impurities, but may also make the cleaning process more complicated.

[0047] Initial impurity content: Mung bean varieties grown in different environments may have different types and quantities of natural impurities when harvested due to different growing conditions (such as soil type, climatic conditions, etc.), which also indirectly affects the difficulty of blowing and washing.

[0048] The effects of peeling method include: Mechanical peeling: Mechanical peeling usually uses friction to remove the outer skin of mung beans. This method may cause tiny scratches or damage on the surface of some mung beans, increase the unevenness of the surface of the mung beans, make it easier for impurities to adhere, and increase the difficulty of subsequent blowing and washing. If the peeling force is too strong, it may also cause the mung beans to break, further affecting the blowing and washing effect and the quality of the final product.

[0049] Chemical peeling: Chemical peeling uses specific chemical agents to soften and remove the outer skin of mung beans. This method can treat mung beans more gently, reduce damage to the mung beans themselves, and theoretically help maintain a good surface condition, which is conducive to subsequent cleaning work. However, if the chemical agent residue is not completely removed, it may introduce new contaminants, which is not conducive to cleaning and may affect food safety.

[0050] Steam peeling: Steam peeling is a gentler method that uses high-temperature steam to expand the outer skin of the mung bean and separate it from the main body. Compared with mechanical peeling, this method causes less physical damage to the mung beans and helps maintain better surface integrity and consistency for subsequent cleaning. However, the mung beans may have a higher humidity after steam peeling, and an additional drying step is required to avoid secondary contamination problems caused by excessive moisture.

[0051] In addition, impurities are usually attached to the surface of mung beans. The more mung beans there are, the more impurities there are.

[0052] Therefore, the second preset threshold value needs to be determined in combination with the variety, peeling method and quantity of peeled mung beans. The specific steps can be as follows: 1. Data Collection and Preparation Sample selection: Select a certain number (e.g., at least 30 beans from each variety) of peeled mung beans from different mung bean varieties as samples.

[0053] Record basic information: including mung bean variety name, peeling method (mechanical peeling, chemical peeling, etc.), initial state (size, color, surface condition, etc.).

[0054] 2. Design of purge experiment Set the purge conditions: determine the standard purge process, including the type of equipment used (dry air separator or wet cleaning machine), operating parameters (wind speed, water flow, etc.), and purge time to achieve the purge completion state specified in step 102.

[0055] Execute purge: purge the selected mung bean sample according to the set conditions.

[0056] 3. Measure weight change Accurate weighing: Use an electronic balance with an accuracy of 0.001 grams to measure the weight of each mung bean before and after washing. Ensure that the environmental conditions (such as temperature and humidity) are consistent each time you weigh to reduce errors.

[0057] Calculate the mean and standard deviation: For each variety and peeling method combination, calculate the mean and standard deviation of the weight change before and after washing to understand its distribution.

[0058] 4. Determine the threshold Analyze the data: Based on the data collected above, analyze the trend of the weight change of mung beans before and after washing under different conditions. Be careful to identify outliers (which may be caused by defects in the mung beans themselves or other factors) and consider recalculating the statistics after removing these outliers.

[0059] Set a threshold: Set a reasonable weight loss threshold for each variety and peeling method combination based on a rule of thumb or by statistical methods (e.g., taking the mean plus two standard deviations as the upper limit). This threshold should reflect the maximum acceptable weight loss of green beans after proper washing under most normal conditions.

[0060] 5. Verification and adjustment Verification test: Repeat the above process with new mung bean samples to verify whether the set threshold is reasonable and effective. If a large number of samples are found to fail to meet the set standards, the threshold needs to be re-evaluated and adjusted.

[0061] Continuous monitoring: Apply this approach in a real production environment, regularly reviewing and updating thresholds to ensure they are adapted to changing feedstock characteristics and processing conditions.

[0062] In a possible implementation, monitoring the damage state of target peeled mung beans includes: Sampling of target peeled mung beans; If the size and number of the sampled fragments are both within the first preset range, the damage state of the target peeled mung beans is determined to be low damage; If the size and number of the sampled fragments are both within the second preset range, the damage state of the target peeled mung beans is determined to be medium damage; If the sampled fragment size and fragment quantity are both within the third preset range, the damage state of the target peeled mung bean is determined to be high damage.

[0063] In this embodiment, a certain number of samples are randomly selected from a batch of target peeled mung beans for analysis by sampling, and the size and quantity of the fragments are measured, so that the overall damage state of the mung beans can be accurately evaluated.

[0064] Specifically, multiple samples can be randomly selected from different batches of peeled mung beans, the size and number of mung bean fragments in each sample can be recorded, the size and number of fragments in each type of sample can be counted, the average value and standard deviation can be calculated, and the first, second, and third preset ranges can be set based on the statistical results. For example: First preset range (low damage): fragment size is less than 1mm and the number of fragments is less than 5%.

[0065] The second preset range (medium damage): the fragment size is between 1mm and 3mm and the number of fragments accounts for 5%-10% of the total.

[0066] The third preset range (high damage): the fragment size is greater than 3mm and the number of fragments exceeds 10%.

[0067] Based on different damage states, adjust subsequent processing parameters (such as pre-cooking temperature and time) to ensure product quality.

[0068] In a possible implementation, before determining the precooking parameters based on the type, quantity and damage state of the target peeled greens, the method further includes: The type and damage state of peeled mung beans were used as input variables, precooking parameters as adjustable variables, and grinding effect as output variables. Multiple levels of each variable were set, and orthogonal experiments were conducted on multiple groups of washed peeled mung beans. A regression model was constructed based on the type, damage status, precooking parameters, and grinding effect of each group of washed peeled mung beans; Accordingly, the pre-cooking parameters are determined based on the type, quantity and damage status of the target peeled greens, including: The target peeled mung bean species, damage status, and expected grinding effect were input into the regression model to obtain the precooking parameters of the target peeled mung bean.

[0069] In this embodiment, in order to determine the optimal pre-cooking temperature and time of peeled mung beans through orthogonal test, and considering the influence of the type and damage state of mung beans on the grinding effect, a detailed experimental scheme can be designed. The following are the specific implementation steps: 1. Identify goals and factors Goal: Optimize pre-cooking temperature and time to obtain the best possible grinding results.

[0070] Input variables (fixed factors): A: Mung bean variety (e.g., variety A, variety B) B: Damage status (low damage, high damage) Adjustable variables (control factors): C: Pre-cooking temperature (e.g. 70°C, 80°C, 90°C) D: Pre-cooking time (e.g. 10 minutes, 20 minutes, 30 minutes) Output variables: Grinding effect (e.g. fineness uniformity, powder particle size distribution) 2. Design orthogonal test table Select the L9(3^4) orthogonal table, the specific contents are shown in Table 1.

[0071] Table 1

[0072] 3. Perform the experiment For each experimental condition, perform the following steps: Prepare an equal amount (e.g. 500 g) of peeled mung beans.

[0073] Process according to the set pre-cooking temperature and time.

[0074] After precooking, cool the mung beans to room temperature and record their cooling status.

[0075] Grind the precooked mung beans, making sure to use the same equipment and settings.

[0076] Measure and record grinding performance indicators such as fineness uniformity and particle size distribution.

[0077] 4. Regression Analysis After completing all experiments and recording the corresponding output variable values ​​(such as fineness uniformity or particle size distribution) under each set of experimental conditions, the data should include different level combinations of all input variables and their corresponding output results, as shown in Table 2.

[0078] Table 2

[0079] If it is assumed that there is a linear relationship between the input variables and the output variables, a multiple linear regression model can be used. If it is believed that there may be a nonlinear relationship, consider adding quadratic terms or interaction terms to form a quadratic regression model. For categorical variables (such as variety and damage status), they need to be converted into numerical variables, and then regression analysis is performed using statistical software such as Minitab, SPSS or R. The software will automatically calculate the regression coefficient and significance level (p value) of each independent variable, and provide the overall goodness of fit index of the model. Through the above steps, a mathematical model can be constructed to describe the relationship between the type of peeled mung beans, damage status, pre-cooking temperature and time, and grinding effect, thereby guiding the optimization of the production process.

[0080] This method not only helps to gain a deeper understanding of the impact of various factors on the grinding effect, but also effectively guides the optimization of the production process to ensure stable and reliable product quality. In this way, the optimal pre-cooking parameters for specific mung bean varieties and damage states can be scientifically determined, thereby improving the quality and consistency of the final product.

[0081] In a possible implementation, the steaming parameter includes a steaming time; and determining the steaming parameter based on the first softness or hardness includes: Compare the first hardness with a first hardness threshold to determine the level of the first hardness; If the first hardness is relatively hard, the steaming parameter is determined to be the first steaming time; If the first hardness is moderate, the steaming parameter is determined to be the second steaming time; If the first hardness is relatively soft, the steaming parameter is determined to be the third steaming time.

[0082] In this embodiment, the influence of the state of mung beans after pre-cooking on the subsequent steps includes: Hardness: The degree of precooking directly affects the hardness of mung beans. If the precooking is insufficient, the inside of the mung beans may not fully absorb water and become soft, which will cause it to take longer to reach the ideal softening degree during steaming, and will also affect the efficiency and fineness of the grinding.

[0083] Uniformity: If the mung beans are not heated evenly during the pre-cooking process, some of them may be overcooked while others are not fully softened. This unevenness will lead to poor steaming and grinding results, such as inconsistent fineness of ground powder or uneven texture of steamed products.

[0084] Moisture content: The moisture content of the mung beans after pre-cooking will also affect the subsequent steps. Too high a moisture content may lead to longer steaming time or agglomeration when grinding; conversely, insufficient moisture may make the mung beans difficult to further process. Adjusting the parameters of the subsequent steaming step based on the softness of the peeled mung beans after pre-cooking is an important step to ensure the consistency of the final product quality and optimize the processing flow. The following are the specific steps and considerations: 1. Initial Assessment First, the hardness of mung beans can be measured by equipment such as a texture analyzer to classify the softness and hardness.

[0085] 2. Data recording and classification According to the softness and hardness of mung beans after pre-cooking, they are divided into several grades, such as: Very hard: hardly softened, still retains original hardness.

[0086] Harder: Somewhat softened but still relatively hard.

[0087] Medium: Achieves ideal hardness and softness, suitable for further processing.

[0088] Too soft: Excessive softening may affect the quality of subsequent processing.

[0089] Record the specific hardness value or grade of each sample, as well as the corresponding precooking conditions (temperature, time).

[0090] 3. Determine steaming parameters Based on the above classification results, corresponding steaming parameters are set for mung beans of different softness and hardness levels: Increase steaming time and / or temperature for "very hard" or "harder" mung beans: Since these mung beans have not softened sufficiently, it is necessary to extend the steaming time or appropriately increase the steaming temperature so that they can be fully cooked and reach the desired softness. You can also use the staged steaming method, first use a lower temperature to allow the mung beans to gradually absorb water and expand, then increase the temperature to accelerate the internal water penetration, and finally lower the temperature to stabilize the state.

[0091] For "medium" mung beans, if they have reached the ideal softness, they can be steamed according to the pre-set standard conditions. Usually, this includes a moderate temperature (such as 80°C - 90°C) and a fixed time (such as 20 - 30 minutes), which is enough to complete the final cooking of the mung beans without overcooking.

[0092] Reduce steaming time and / or lower temperature for "too soft" mung beans: To prevent the beans from becoming too loose or losing their structural integrity due to over-steaming, the steaming time should be shortened or the steaming temperature should be lowered. Rapid cooling immediately after steaming can help stop the cooking process and prevent the beans from becoming further soft.

[0093] The first steaming time, the second steaming time and the third steaming time can be set according to experiments.

[0094] 4. Experimental verification and optimization In order to find the best steaming parameters for each situation, a series of small-scale experiments is recommended: Apply the above recommended steaming parameter combinations under different hardness conditions.

[0095] Measure and record the results of each experiment, including key indicators such as the final softness and hardness, taste, and color changes of the mung beans.

[0096] Analyze data to find the best steaming conditions and develop operating guidelines accordingly.

[0097] 5. Continuous monitoring and adjustment In the actual production process, the pre-cooking and steaming effects of mung beans are continuously monitored, and the database and operation guidelines are updated regularly to adapt to changes in raw material characteristics or the influence of other external factors.

[0098] This method allows the steaming parameters to be adjusted flexibly according to the softness of the peeled mung beans after pre-cooking, thus ensuring the quality and consistency of the final product. At the same time, this is also a dynamic process. With the accumulation of experience and technological progress, the process flow can be continuously optimized to improve production efficiency and product quality.

[0099] Specific steps for determining steaming parameters may include: Adjust the steaming time and temperature according to the softness of the mung beans: If the mung beans are already quite soft after pre-cooking, you can lower the steaming temperature or shorten the steaming time appropriately to prevent overcooking and causing the structure to be too loose.

[0100] If the mung beans are still hard, you need to increase the steaming time or increase the temperature to ensure that the mung beans can be fully softened to a state suitable for the next processing.

[0101] Monitor the status of mung beans and make fine adjustments: During the steaming process, take out a small sample regularly to check its softening degree and adjust the remaining steaming time and temperature accordingly.

[0102] In a possible implementation, the grinding parameters include a grinding speed and a grinding pressure; and determining the grinding parameters based on the second soft and hardness includes: Compare the second hardness with a second hardness threshold to determine the level of the second hardness; If the second hardness is relatively hard, the grinding parameters are determined to be the first grinding speed and the first grinding pressure; If the second hardness is moderate, the grinding parameters are determined to be the second grinding speed and the second grinding pressure; If the second hardness is relatively soft, the grinding parameters are determined to be a third grinding speed and a third grinding pressure.

[0103] In this embodiment, the second softness and hardness threshold is different from the first softness and hardness threshold, and both can be set based on actual conditions.

[0104] The determination of grinding parameters needs to take into account the moisture content and hardness of mung beans. For mung beans with high moisture content and relatively soft, a lower speed and pressure can be selected for grinding to avoid excessive heat causing oxidation or gelatinization. If the mung beans are relatively dry or hard, a higher speed and pressure may be required to achieve the desired fineness, but at the same time, attention should be paid to controlling the temperature to prevent overheating and affect product quality.

[0105] Carry out small-scale experiments, try different grinding machine settings (such as speed, pressure, etc.), and record the results of each experiment, including indicators such as powder fineness, uniformity and taste, and on this basis determine the best parameter combination, determine the first grinding speed, the first grinding pressure, the second grinding speed, the second grinding pressure, the third grinding speed and the third grinding pressure.

[0106] It should be understood that the order of execution of the steps in the above embodiment does not necessarily mean the order of execution. The execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiment of the present invention.

[0107] The following is an embodiment of the device of the present invention. For details not described in detail therein, reference may be made to the corresponding method embodiment described above.

[0108] Figure 2 A schematic diagram of the structure of a cooking control device provided by an embodiment of the present invention is shown. For the convenience of description, only the parts related to the embodiment of the present invention are shown, which are described in detail as follows: like Figure 2 As shown, a cooking control device 2 includes: The washing monitoring module 21 is used to wash the target peeled mung beans and monitor the cleanliness and damage status of the target peeled mung beans; A pre-cooking determination module 22 is used to determine that the purge is completed when the cleaning degree meets the preset cleaning standard, and determine the pre-cooking parameters based on the type, quantity and damage state of the target peeled greens; A precooking monitoring module 23, used for precooking the target peeled mung beans based on the precooking parameters, and monitoring the first hardness of the target peeled mung beans after precooking; a steaming monitoring module 24, configured to determine a steaming parameter based on the first hardness, steam the target peeled mung beans based on the steaming parameter, and monitor a second hardness of the target peeled mung beans after steaming; The grinding determination module 25 is used to determine the grinding parameters based on the second softness and hardness, and grind the target peeled mung beans based on the grinding parameters.

[0109] In a possible implementation, the purge monitoring module 21 is specifically used for: Identify the first area ratio of floating impurities in the water surface image of the premixing pool where the target peeled mung beans are located; Calculate the weight change of the target peeled mung beans before and after blowing and washing; Identify the second area ratio of impurities in the image after the target peeled mung beans are blown and washed; If the first area ratio is less than the first preset threshold, the weight change is greater than the second preset threshold, the second area ratio is less than the third preset threshold, and the blowing time for blowing the target peeled mung beans is greater than the preset time, it is determined that the blowing is completed.

[0110] In a possible implementation, the purge monitoring module 21 is further used for: Before monitoring the cleanliness of the target peeled mung beans, a purge test was conducted on multiple groups of peeled mung beans, and the weight change of each group of peeled mung beans before and after purge was recorded; wherein each group of peeled mung beans had different varieties, peeling methods and quantities; For each variety and peeling method, the unit weight change corresponding to the variety and peeling method is calculated based on the number of peeled mung beans in each group and the weight change before and after blowing and washing; The unit weight change corresponding to the target peeled mung beans is determined based on the variety and peeling method of the target peeled mung beans, and the second preset threshold is determined based on the quantity and unit weight change of the target peeled mung beans.

[0111] In a possible implementation, the purge monitoring module 21 is specifically used for: Sampling of target peeled mung beans; If the size and number of the sampled fragments are both within the first preset range, the damage state of the target peeled mung beans is determined to be low damage; If the size and number of the sampled fragments are both within the second preset range, the damage state of the target peeled mung beans is determined to be medium damage; If the sampled fragment size and fragment quantity are both within the third preset range, the damage state of the target peeled mung bean is determined to be high damage.

[0112] In a possible implementation, the precooking determination module 22 is further configured to: Before determining the precooking parameters based on the type, quantity and damage status of the target peeled green beans, the type and damage status of the peeled green beans were used as input variables, the precooking parameters were used as adjustable variables, the grinding effect was used as the output variable, and multiple levels of each variable were set to conduct orthogonal experiments on multiple groups of washed peeled green beans; A regression model was constructed based on the type, damage status, precooking parameters, and grinding effect of each group of washed peeled mung beans; The target peeled mung bean species, damage status, and expected grinding effect were input into the regression model to obtain the precooking parameters of the target peeled mung bean.

[0113] In a possible implementation, the steaming parameter includes the steaming time; the steaming monitoring module 24 is specifically used for: Compare the first hardness with a first hardness threshold to determine the level of the first hardness; If the first hardness is relatively hard, the steaming parameter is determined to be the first steaming time; If the first hardness is moderate, the steaming parameter is determined to be the second steaming time; If the first hardness is relatively soft, the steaming parameter is determined to be the third steaming time; The first steaming time is longer than the second steaming time, and the second steaming time is longer than the third steaming time.

[0114] In a possible implementation, the grinding parameters include grinding speed and grinding pressure; the grinding determination module 25 is specifically used for: Compare the second hardness with a second hardness threshold to determine the level of the second hardness; If the second hardness is relatively hard, the grinding parameters are determined to be the first grinding speed and the first grinding pressure; If the second hardness is moderate, the grinding parameters are determined to be the second grinding speed and the second grinding pressure; If the second hardness is relatively soft, the grinding parameters are determined to be a third grinding speed and a third grinding pressure; The first grinding speed is greater than the second grinding speed, and the second grinding speed is greater than the third grinding speed; the first grinding pressure is greater than the second grinding pressure, and the second grinding pressure is greater than the third grinding pressure.

[0115] The embodiment of the present invention monitors the cleanliness and damage status of the target peeled mung beans, takes into account the different varieties of mung beans and their damage status, accurately monitors and adjusts the parameters of each stage, and performs reasonable pre-cooking, steaming and grinding, so that the mung beans can reach the ideal hardness, which is conducive to the subsequent grinding operation, obtains a more delicate and uniform powder, and effectively reduces the waste of raw materials caused by over-processing or under-processing. The process flow is more flexible and changeable, can cope with a variety of raw material characteristics, enhances the adaptability of the production process, and can be flexibly adjusted according to the specific situation of the mung beans by accurately controlling the parameters of each processing step, thereby ensuring the quality and consistency of the final product.

[0116] Figure 3 is a schematic diagram of a terminal provided by an embodiment of the present invention. Figure 3 As shown, the terminal 3 of this embodiment includes: a processor 30, a memory 31, and a computer program 32 stored in the memory 31 and executable on the processor 30. When the processor 30 executes the computer program 32, the steps in each of the above-mentioned cooking control method embodiments are implemented, for example Figure 1 Alternatively, when the processor 30 executes the computer program 32, the functions of each module / unit in the above-mentioned device embodiments are implemented, for example Figure 2 The functions of modules 21 to 25 are shown.

[0117] Exemplarily, the computer program 32 may be divided into one or more modules / units, one or more modules / units are stored in the memory 31 and executed by the processor 30 to implement the present invention. The one or more modules / units may be a series of computer program instruction segments capable of implementing specific functions, and the instruction segments are used to describe the execution process of the computer program 32 in the terminal 3. For example, the computer program 32 may be divided into Figure 2 Modules 21 to 25 are shown.

[0118] The terminal 3 may be a computing device such as a desktop computer, a notebook, a PDA, or a cloud server. The terminal 3 may include, but is not limited to, a processor 30 and a memory 31. Those skilled in the art will appreciate that Figure 3 It is only an example of terminal 3 and does not constitute a limitation on terminal 3. It may include more or fewer components than shown in the figure, or a combination of certain components, or different components. For example, the terminal may also include input and output devices, network access devices, buses, etc.

[0119] The processor 30 may be a central processing unit (CPU), or other general-purpose processors, digital signal processors (DSP), application-specific integrated circuits (ASIC), field-programmable gate arrays (FPGA) or other programmable logic devices, discrete gate or transistor logic devices, discrete hardware components, etc. A general-purpose processor may be a microprocessor or any conventional processor, etc.

[0120] The memory 31 may be an internal storage unit of the terminal 3, such as a hard disk or memory of the terminal 3. The memory 31 may also be an external storage device of the terminal 3, such as a plug-in hard disk, a smart media card (SMC), a secure digital (SD) card, a flash card, etc. equipped on the terminal 3. Further, the memory 31 may also include both an internal storage unit and an external storage device of the terminal 3. The memory 31 is used to store computer programs and other programs and data required by the terminal. The memory 31 may also be used to temporarily store data that has been output or is to be output.

[0121] The technicians in the relevant field can clearly understand that for the convenience and simplicity of description, only the division of the above-mentioned functional units and modules is used as an example for illustration. In practical applications, the above-mentioned function allocation can be completed by different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiment can be integrated in a processing unit, or each unit can exist physically separately, or two or more units can be integrated in one unit. The above-mentioned integrated unit can be implemented in the form of hardware or in the form of software functional units. In addition, the specific names of the functional units and modules are only for the convenience of distinguishing each other, and are not used to limit the scope of protection of this application. The specific working process of the units and modules in the above-mentioned system can refer to the corresponding process in the aforementioned method embodiment, which will not be repeated here.

[0122] In the above embodiments, the description of each embodiment has its own emphasis. For parts that are not described or recorded in detail in a certain embodiment, reference can be made to the relevant descriptions of other embodiments.

[0123] Those skilled in the art will appreciate that the units and algorithm steps of each example described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are performed in hardware or software depends on the specific application and design constraints of the technical solution. Professional and technical personnel can use different methods to implement the described functions for each specific application, but such implementation should not be considered to be beyond the scope of the present invention.

[0124] In the embodiments provided by the present invention, it should be understood that the disclosed devices / terminals and methods can be implemented in other ways. For example, the device / terminal embodiments described above are only schematic, for example, the division of modules or units is only a logical function division, and there may be other division methods in actual implementation, such as multiple units or components can be combined or integrated into another system, or some features can be ignored or not executed. Another point is that the mutual coupling or direct coupling or communication connection shown or discussed can be through some interfaces, indirect coupling or communication connection of devices or units, which can be electrical, mechanical or other forms.

[0125] The units described as separate components may or may not be physically separated, and the components shown as units may or may not be physical units, that is, they may be located in one place or distributed on multiple network units. Some or all of the units may be selected according to actual needs to achieve the purpose of the solution of this embodiment.

[0126] In addition, each functional unit in each embodiment of the present invention may be integrated into one processing unit, or each unit may exist physically separately, or two or more units may be integrated into one unit. The above-mentioned integrated unit may be implemented in the form of hardware or in the form of software functional units.

[0127] If the integrated module / unit is implemented in the form of a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the present invention implements all or part of the processes in the above-mentioned embodiment method, and can also be completed by instructing the relevant hardware through a computer program. The computer program can be stored in a computer-readable storage medium, and the computer program can implement the steps of each of the above-mentioned cooking control method embodiments when executed by the processor. Among them, the computer program includes computer program code, and the computer program code can be in source code form, object code form, executable file or some intermediate form. The computer-readable medium may include: any entity or device capable of carrying computer program code, recording medium, U disk, mobile hard disk, disk, optical disk, computer memory, read-only memory (ROM), random access memory (RAM), electric carrier signal, telecommunication signal and software distribution medium. It should be noted that the content contained in the computer-readable medium can be appropriately increased or decreased according to the requirements of legislation and patent practice in the jurisdiction. For example, in some jurisdictions, according to legislation and patent practice, the computer-readable medium does not include electric carrier signals and telecommunication signals.

[0128] The above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit the same. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that the technical solutions described in the aforementioned embodiments may still be modified, or some of the technical features may be replaced by equivalents. Such modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the protection scope of the present invention.

Claims

1. A cooking control method, characterized in that: include: Blowing and washing the target peeled mung beans, and monitoring the cleanliness and damage status of the target peeled mung beans; If the cleaning degree meets the preset cleaning standard, it is determined that the purging is completed, and the pre-cooking parameters are determined based on the type, quantity and damage state of the target peeled greens; Precooking the target peeled mung beans based on the precooking parameters, and monitoring the first hardness of the target peeled mung beans after precooking; determining a steaming parameter based on the first softness and hardness, steaming the target peeled mung beans based on the steaming parameter, and monitoring a second softness and hardness of the target peeled mung beans after steaming; Grinding parameters are determined based on the second softness and hardness, and the target peeled mung beans are ground based on the grinding parameters.

2. A cooking control method according to claim 1, characterized in that: Monitoring the cleanliness of the target peeled mung beans includes: Identify a first area ratio of floating impurities in a water surface image of a premixing tank where the target peeled mung beans are located; Calculating the weight change of the target peeled mung beans before and after blowing and washing; Identify a second area ratio of impurities in the image after the target peeled mung beans are blown and washed; If the first area ratio is less than the first preset threshold, the weight change is greater than the second preset threshold, the second area ratio is less than the third preset threshold, and the blowing time for blowing the target peeled mung beans is greater than the preset time, it is determined that the blowing is completed.

3. A cooking control method according to claim 2, characterized in that: Before monitoring the cleanliness of the target peeled mung beans, the method further includes: A purge test was conducted on multiple groups of peeled mung beans, and the weight change of each group of peeled mung beans before and after purge was recorded; wherein each group of peeled mung beans had different varieties, peeling methods and quantities; For each variety and peeling method, the unit weight change corresponding to the variety and peeling method is calculated based on the number of peeled mung beans in each group and the weight change before and after blowing and washing; The unit weight change corresponding to the target peeled mung beans is determined based on the variety and peeling method of the target peeled mung beans, and the second preset threshold is determined based on the quantity of the target peeled mung beans and the unit weight change.

4. A cooking control method according to claim 1, characterized in that: Monitoring the damage state of the target peeled mung beans, including: Sampling the target peeled mung beans; If the size and number of the sampled fragments are both within the first preset range, the damage state of the target peeled mung beans is determined to be low damage; If the size and number of the sampled fragments are both within the second preset range, the damage state of the target peeled mung beans is determined to be medium damage; If the sampled fragment size and fragment quantity are both within the third preset range, the damage state of the target peeled mung bean is determined to be high damage.

5. A cooking control method according to claim 1, characterized in that: Before determining the pre-cooking parameters based on the type, quantity and damage state of the target peeled greens, the method further includes: The type and damage state of peeled mung beans were used as input variables, precooking parameters as adjustable variables, and grinding effect as output variables. Multiple levels of each variable were set, and orthogonal experiments were conducted on multiple groups of washed peeled mung beans. A regression model was constructed based on the type, damage status, precooking parameters, and grinding effect of each group of washed peeled mung beans; Accordingly, the pre-cooking parameters are determined based on the type, quantity and damage state of the target peeled greens, including: The type, damage state and expected grinding effect of the target peeled mung beans are input into the regression model to obtain the precooking parameters of the target peeled mung beans.

6. A cooking control method according to claim 1, characterized in that: The steaming parameters include steaming time; the step of determining the steaming parameters based on the first softness and hardness includes: Compare the first hardness with a first hardness threshold to determine the level of the first hardness; If the first hardness is relatively hard, determining the steaming parameter to be the first steaming time; If the first hardness is moderate, determining the steaming parameter to be the second steaming time; If the first hardness is relatively soft, determining the steaming parameter to be the third steaming time; The first steaming time is longer than the second steaming time, and the second steaming time is longer than the third steaming time.

7. A cooking control method according to claim 1, characterized in that: The grinding parameters include grinding speed and grinding pressure; the determining of the grinding parameters based on the second hardness includes: Compare the second hardness with a second hardness threshold to determine the level of the second hardness; If the second hardness is relatively hard, the grinding parameters are determined to be the first grinding speed and the first grinding pressure; If the second hardness is moderate, the grinding parameters are determined to be the second grinding speed and the second grinding pressure; If the second hardness is relatively soft, determining the grinding parameters to be a third grinding speed and a third grinding pressure; The first grinding speed is greater than the second grinding speed, and the second grinding speed is greater than the third grinding speed; the first grinding pressure is greater than the second grinding pressure, and the second grinding pressure is greater than the third grinding pressure.

8. A cooking control device, characterized in that: include: A purge monitoring module, used for purge target peeled mung beans and monitor the cleanliness and damage status of the target peeled mung beans; a pre-cooking determination module, configured to determine that the purging is completed when the cleaning degree meets a preset cleaning standard, and determine pre-cooking parameters based on the type and quantity of the target peeled greens and the damage state; a precooking monitoring module, used for precooking the target peeled mung beans based on the precooking parameters, and monitoring the first hardness of the target peeled mung beans after precooking; a steaming monitoring module, configured to determine a steaming parameter based on the first softness and hardness, steam the target peeled mung beans based on the steaming parameter, and monitor a second softness and hardness of the target peeled mung beans after steaming; A grinding determination module is used to determine grinding parameters based on the second hardness and grind the target peeled mung beans based on the grinding parameters.

9. A terminal comprising a memory, a processor, and a computer program stored in the memory and executable on the processor, characterized in that: When the processor executes the computer program, the steps of the method according to any one of claims 1 to 7 are implemented.

10. A computer-readable storage medium storing a computer program, characterized in that: When the computer program is executed by a processor, the steps of the method as claimed in any one of claims 1 to 7 are implemented.

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