Cooking control method and device, electronic equipment and storage medium

Abstract

The invention relates to a cooking control method and device, electronic equipment and a storage medium, and the method comprises the steps: determining a sensor pointed by a selection instruction as a target sensor under the condition that the selection instruction of a user is obtained, and the sensor pointed by the selection instruction is at least one sensor in a plurality of sensors configured for the cooking equipment; and performing cooking control operation based on the target sensor. According to the method, the selection instruction of the user is obtained, the sensor pointed by the selection instruction is determined as the target sensor, and the sensor pointed by the selection instruction of the user can be determined as the reference sensor of the cooking task; the cooking control operation is carried out based on the target sensor, diversified sensor configuration can be realized, different sensors can be called for different cooking control operations according to cooking requirements, and diversified cooking control operations are realized.

Description

Technical Field

[0001] The present invention relates to the technical field of cooking appliances, and particularly to a cooking control method, device, electronic device and storage medium. Background Art

[0002] In cooking appliances, sensors play a crucial role. Through sensors, various parameters in the cooking process can be monitored and controlled to ensure the quality and safety of the food cooking process. In the related art, for a cooking appliance configured with multiple different types of sensors, the process of performing cooking control operations usually utilizes the configured multiple sensors to complete cooking control according to a fixed single control process. For different cooking tasks, the same sensors are called and the control process does not change, and diverse cooking control operations cannot be achieved. Summary of the Invention

[0003] To solve at least one of the above-mentioned technical problems, the present disclosure provides a cooking control method, device, electronic device and storage medium.

[0004] On the one hand, the present disclosure provides a cooking control method, which includes:

[0005] When a selection instruction of a user is obtained, the sensor pointed to by the selection instruction is determined as the target sensor, and the sensor pointed to by the selection instruction is at least one of the multiple sensors configured for the cooking appliance;

[0006] Based on the target sensor, cooking control operations are performed.

[0007] In an optional embodiment, the selection instruction is a cooking function selection instruction, the sensor pointed to by the selection instruction is the sensor preferentially called corresponding to the target cooking function, the target cooking function is the cooking function pointed to by the cooking function selection instruction, the sensor preferentially called corresponding to the target cooking function is any one of the multiple sensors configured for the cooking appliance, and the sensors preferentially called configured for different cooking functions are different.

[0008] In an optional embodiment, when the sensor preferentially called corresponding to the target cooking function is a temperature sensor, performing cooking control operations based on the target sensor includes: performing cooking control operations based on the temperature detection value corresponding to the temperature sensor until the temperature detection value meets a preset stop condition;

[0009] In an optional embodiment, when the sensor preferentially called corresponding to the target cooking function is a humidity sensor, performing cooking control operations based on the target sensor includes: performing cooking control operations based on the humidity detection value corresponding to the humidity sensor until the humidity detection value meets a preset stop condition;

[0010] When the sensor with the highest priority for the target cooking function is the camera, cooking control operations are performed based on the target sensor, including: performing image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food; performing cooking control operations based on the maturity information until the maturity information meets the preset stop condition.

[0011] In an alternative embodiment, the selection instruction is a sensor selection instruction, and the sensor selection instruction is used to select at least one sensor from among the multiple sensors configured in the cooking device.

[0012] In an alternative embodiment, the sensors pointed to by the sensor selection instruction include a first temperature sensor, a humidity sensor, and a camera. The first temperature sensor is used to detect the cooking temperature of the middle cooking layer in the cooking cavity. Cooking control operations are performed based on the target sensor, including:

[0013] Obtaining a first temperature detection value, a humidity detection value corresponding to the humidity sensor, image data corresponding to the camera, and a preset temperature value. The first temperature detection value is the temperature detection value corresponding to the first temperature sensor, and the preset temperature value is the cooking temperature set by the user;

[0014] Performing image recognition processing on the image data to obtain the position information, ingredient category information, and portion information corresponding to the food. The position information indicates the cooking layer where the food is located;

[0015] Determining a maturity threshold corresponding to the food according to the ingredient category information and the portion information. The maturity threshold indicates the humidity value corresponding to when the food is mature;

[0016] Determining a temperature difference calibration value corresponding to the position information. The temperature difference calibration value is the calibrated temperature difference between the cooking layer and the middle cooking layer;

[0017] Determining a target temperature value according to the temperature difference value and the preset temperature value;

[0018] Performing temperature control operations on the cooking cavity based on the target temperature value and the maturity threshold until the humidity detection value is not greater than the maturity threshold. The temperature control operations are used to make the first temperature detection value reach the target temperature value.

[0019] In an alternative embodiment, the sensors pointed to by the sensor selection instruction include a second temperature sensor, a humidity sensor, and a camera. The second temperature sensor is used to detect the temperature inside the food. Cooking control operations are performed based on the target sensor, including:

[0020] Obtaining a second temperature detection value, a humidity detection value corresponding to the humidity sensor, image data corresponding to the camera, and cooking requirement information. The second temperature detection value is the temperature detection value corresponding to the second temperature sensor;

[0021] Perform image recognition processing on the image data to obtain the ingredient category information and portion information corresponding to the food;

[0022] According to the ingredient category information, portion information, and cooking requirement information, determine the temperature maturity threshold and humidity maturity threshold corresponding to the food. The temperature maturity threshold indicates the temperature value corresponding to the food when it is mature, and the humidity maturity threshold indicates the humidity value corresponding to the food when it is mature;

[0023] Based on the temperature maturity threshold and humidity maturity threshold, perform cooking operations on the food until the second temperature detection value is not less than the temperature maturity threshold and the humidity detection value is not greater than the humidity maturity threshold.

[0024] In an optional embodiment, when no selection instruction from the user is obtained, the method further includes:

[0025] During the cooking process of the food, perform image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food;

[0026] When the maturity information indicates that the food is mature, stop the cooking operation.

[0027] In a second aspect, the present invention further provides a cooking control device, including:

[0028] A target sensor determination module, configured to, when a selection instruction from the user is obtained, determine the sensor pointed to by the selection instruction as the target sensor. The sensor pointed to by the selection instruction is at least one of the multiple sensors configured for the cooking device;

[0029] A cooking control module, configured to perform cooking control operations based on the target sensor.

[0030] In a third aspect, the present invention further provides an electronic device, including:

[0031] A processor;

[0032] A memory for storing instructions executable by the processor;

[0033] Wherein, the processor is configured to execute the instructions to implement the above cooking control method.

[0034] In a fourth aspect, the present invention further provides a storage medium. When the instructions in the storage medium are executed by the processor of the electronic device, the electronic device can execute the above cooking control method.

[0035] It should be understood that the above general description and subsequent detailed description are only exemplary and explanatory, and do not limit the present disclosure.

[0036] Implementing the present disclosure has the following beneficial effects:

[0037] When a selection instruction of a user is obtained, the sensor pointed to by the selection instruction is determined as a target sensor, and the sensor pointed to by the selection instruction is at least one of a plurality of sensors configured for a cooking device; based on the target sensor, a cooking control operation is performed.

[0038] By obtaining the selection instruction of the user and determining the sensor pointed to by the selection instruction as the target sensor, the present disclosure can determine the sensor pointed to by the selection instruction of the user as the sensor for reference in the current cooking task; by performing the cooking control operation based on the target sensor, it is possible to implement diverse sensor configurations, and different cooking control operations can call different sensors according to cooking needs, thereby implementing diverse cooking control operations.

[0039] Other features and aspects of the present disclosure will become apparent from the following detailed description of exemplary embodiments with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0040] To more clearly illustrate the technical solutions and advantages in the embodiments of the present application or the prior art, the following will briefly introduce the accompanying drawings required for the description of the embodiments or the prior art. Obviously, the accompanying drawings in the following description are only some embodiments of the present application. For those of ordinary skill in the art, without creative efforts, other drawings can also be obtained based on these drawings. The accompanying drawings herein are incorporated into the specification and form a part of the specification, showing embodiments consistent with the present disclosure, and are used together with the specification to explain the principles of the present disclosure, and do not constitute an improper limitation to the present disclosure.

[0041] Figure 1 is a schematic diagram of an implementation environment shown according to an exemplary embodiment;

[0042] Figure 2 is a flowchart of a cooking control method shown according to an exemplary embodiment;

[0043] Figure 3 is a flowchart of a cooking control operation based on a target sensor when the selection instruction is a cooking function selection instruction shown according to an exemplary embodiment;

[0044] Figure 4 is a flowchart of a cooking control operation based on a first temperature sensor, a humidity sensor, and a camera shown according to an exemplary embodiment;

[0045] Figure 5 is a flowchart of a cooking control operation based on a second temperature sensor, a humidity sensor, and a camera shown according to an exemplary embodiment;

[0046] Figure 6It is a flowchart showing a cooking control operation based on a target sensor when no selection instruction from the user is obtained;

[0047] Figure 7 It is a schematic diagram of a cooking control device shown according to an exemplary embodiment;

[0048] Figure 8 It is a block diagram of an electronic device for cooking control shown according to an exemplary embodiment. Detailed implementation manners

[0049] Next, the technical solutions in the embodiments of this specification will be clearly and completely described in conjunction with the accompanying drawings in the embodiments of this specification. Obviously, the described embodiments are only a part of the embodiments of this specification, rather than all the embodiments. Based on the embodiments in this specification, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present invention.

[0050] It should be noted that the terms "first", "second", etc. in the specification and claims of the present invention and the above-mentioned accompanying drawings are used to distinguish similar objects, and do not necessarily need to be used to describe a specific order or sequence. It should be understood that such data can be interchanged under appropriate circumstances so that the embodiments of the present invention described here can be implemented in an order other than those illustrated or described here. In addition, the terms "comprising" and "having" and any variations thereof are intended to cover non-exclusive inclusion. For example, a process, method, system, product or server including a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but may include other steps or units not clearly listed or inherent to these processes, methods, products or devices.

[0051] The various exemplary embodiments, features and aspects of the present disclosure will be described in detail below with reference to the accompanying drawings. The same reference numerals in the drawings denote elements having the same or similar functions. Although various aspects of the embodiments are shown in the drawings, the drawings do not have to be drawn to scale unless otherwise specified. The word "exemplary" used here means "serving as an example, embodiment or illustration". Any embodiment described as "exemplary" here does not have to be construed as being superior or better than other embodiments.

[0052] As used herein, the term "and / or" is merely a description of the association relationship of associated objects, indicating that there can be three relationships. For example, A and / or B can represent three cases: A exists alone, A and B exist simultaneously, and B exists alone. In addition, the term "at least one" as used herein means any one of a plurality or any combination of at least two of a plurality. For example, including at least one of A, B, and C can represent including any one or more elements selected from the set composed of A, B, and C.

[0053] In addition, to better illustrate the present disclosure, numerous specific details are given in the following specific embodiments. Those skilled in the art should understand that the present disclosure can also be implemented without certain specific details. In some instances, methods, means, elements, and circuits well-known to those skilled in the art are not described in detail so as to highlight the gist of the present disclosure.

[0054] Please refer to Figure 1 , Figure 1 which is a schematic diagram of an application environment shown according to an exemplary embodiment. As Figure 1 shown, the application environment may include server 01 and terminal 02.

[0055] In an alternative embodiment, server 01 may be used to perform computational processing on the cooking control method. Specifically, server 01 may be an independent physical server, or a server cluster or distributed system composed of multiple physical servers, or a cloud server providing basic cloud computing services such as cloud services, cloud databases, cloud computing, cloud functions, cloud storage, network services, cloud communications, middleware services, domain name services, security services, Content Delivery Network (CDN), and big data and artificial intelligence platforms.

[0056] In an alternative embodiment, terminal 02 may perform computational processing in combination with the cooking control method of server 01. Specifically, terminal 02 may include, but is not limited to, electronic devices such as smart phones, desktop computers, tablet computers, laptop computers, smart speakers, digital assistants, augmented reality (AR) / virtual reality (VR) devices, and smart wearable devices. Optionally, the operating systems running on the electronic devices may include, but are not limited to, Android, IOS, Linux, Windows, Unix, etc.

[0057] For example, a selection instruction of a user is obtained through the terminal 02 and sent to the server 01. When the server 01 obtains the selection instruction of the user, the sensor pointed to by the selection instruction is determined as the target sensor, and the sensor pointed to by the selection instruction is at least one of the multiple sensors configured for the cooking device; based on the target sensor, a cooking control operation is performed, and then the cooking control instruction is sent to the terminal 02.

[0058] In addition, it should be noted that Figure 1 The application environment shown is only one provided by the present disclosure. In actual applications, other application environments may also be included.

[0059] In the embodiments of this specification, the above-mentioned server 01 and terminal 02 may be directly or indirectly connected through wired or wireless communication methods, and the present disclosure does not limit this.

[0060] Figure 2 It is a flowchart of a cooking control method shown according to an exemplary embodiment. The above method includes:

[0061] Step S201: When the selection instruction of the user is obtained, the sensor pointed to by the selection instruction is determined as the target sensor, and the sensor pointed to by the selection instruction is at least one of the multiple sensors configured for the cooking device.

[0062] In the embodiments of the present disclosure, obtaining the selection instruction of the user may obtain the corresponding selection instruction by receiving the touch operation of the user through the selection control displayed on the display screen, or obtain the corresponding selection instruction by receiving the voice instruction information of the user through the voice component configured for the cooking device. Optionally, the multiple sensors configured for the cooking device include a first temperature sensor, a second temperature sensor, a humidity sensor, and a camera. The first temperature sensor is used to detect the temperature inside the cooking cavity, such as the built-in temperature sensor PTC, the second temperature sensor is used to detect the temperature inside the food, such as the food probe, the humidity sensor is used to detect the humidity inside the cooking cavity, and the camera is used to obtain the image data of the food in real time.

[0063] Step S202: Based on the target sensor, a cooking control operation is performed.

[0064] In the embodiments of the present disclosure, the sensor pointed to by the selection instruction may be one or more. Correspondingly, the target sensor may also be one or more. According to the sensing data of one target sensor or a combination of multiple target sensors, the current cooking state can be obtained in real time, so as to perform the cooking control operation.

[0065] In an alternative embodiment, the selection instruction may be a cooking function selection instruction, the sensor pointed to by the selection instruction is the sensor that is preferentially called for the corresponding target cooking function, the target cooking function is the cooking function pointed to by the cooking function selection instruction, the sensor that is preferentially called for the corresponding target cooking function is any one of the multiple sensors configured for the cooking device, and the sensors that are preferentially called for different cooking functions are different. For example, the sensor that may be configured to be preferentially called for the steaming function is the second temperature sensor, and the sensors that may be configured to be preferentially called for the baking function are the second temperature sensor or the humidity sensor.

[0066] In an alternative embodiment, when the selection instruction is a cooking function selection instruction, as Figure 3 shown, the above method further includes the following steps:

[0067] Step S301: When the sensor that is preferentially called for the corresponding target cooking function is a temperature sensor, perform a cooking control operation based on the target sensor, including: performing a cooking control operation based on the temperature detection value corresponding to the temperature sensor until the temperature detection value meets a preset stop condition.

[0068] In the embodiments of the present disclosure, the temperature sensor may be the second temperature sensor, which acquires the temperature inside the current food in real time. The preset stop condition for the cooking device to perform a cooking control operation based on the temperature detection value corresponding to the second temperature sensor may be that the temperature detection value measured by the second temperature sensor reaches a preset temperature. After the temperature detection value measured by the second temperature sensor reaches the preset temperature, the cooking control operation is stopped.

[0069] Step S302: When the sensor that is preferentially called for the corresponding target cooking function is a humidity sensor, perform a cooking control operation based on the target sensor, including: performing a cooking control operation based on the humidity detection value corresponding to the humidity sensor until the humidity detection value meets a preset stop condition.

[0070] In the embodiments of the present disclosure, the humidity sensor acquires the humidity inside the current cooking cavity in real time. The preset stop condition for the cooking device to perform a cooking control operation based on the humidity detection value corresponding to the humidity sensor may be that the humidity detection value measured by the humidity sensor reaches a preset humidity. After the humidity detection value measured by the humidity sensor reaches the preset humidity, the cooking control operation is stopped.

[0071] Step S303: When the sensor that is preferentially called for the corresponding target cooking function is a camera, perform a cooking control operation based on the target sensor, including: performing image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food; performing a cooking control operation based on the maturity information until the maturity information meets a preset stop condition.

[0072] In the embodiments of the present disclosure, the camera obtains image data of the current food in real time. Based on the image data corresponding to the camera, a preset stop condition for the cooking control operation may be that the maturity information obtained after analyzing the image data indicates that the food is mature. The image data obtained by the camera in real time is subjected to image recognition processing to obtain the current maturity information of the food. After the maturity information indicates that the food is mature, the cooking control operation is stopped.

[0073] Based on the above, in the embodiments of the present disclosure, by setting sensors preferentially called by different cooking functions and performing cooking control operations based on the detection values of the corresponding target sensors after the cooking function is selected until the detection values meet the preset stop conditions, it is possible to make the detection values of the sensors preferentially referred to by the cooking functions adapt to the current cooking requirements or cooking conditions, improve the cooking efficiency, and optimize the cooking effect.

[0074] In an alternative embodiment, the above selection instruction is a sensor selection instruction, and the sensor selection instruction is used to select at least one sensor from multiple sensors configured in the cooking device.

[0075] In an alternative embodiment, the sensors pointed to by the sensor selection instruction include a first temperature sensor, a humidity sensor, and a camera. The first temperature sensor is used to detect the cooking temperature of the middle cooking layer in the cooking cavity. As Figure 4 shown, based on the target sensor, the cooking control operation includes:

[0076] Step S401: Obtain a first temperature detection value, a humidity detection value corresponding to the humidity sensor, image data corresponding to the camera, and a preset temperature value. The first temperature detection value is the temperature detection value corresponding to the first temperature sensor, and the preset temperature value is the cooking temperature set by the user.

[0077] Step S402: Perform image recognition processing on the image data to obtain the position information, ingredient category information, and portion information corresponding to the food. The position information indicates the cooking layer where the food is located.

[0078] In the embodiments of the present disclosure, performing image recognition processing on the image data to obtain the position information, ingredient category information, and portion information corresponding to the food may be inputting the image data into a preset image recognition model, and the preset image recognition model outputs the position information, ingredient category information, and portion information corresponding to the food. Since there are multiple cooking layers in the cooking device and the temperatures of different cooking layers are different, and the first temperature sensor is usually set in the middle position, the measured temperature detection value represents the cooking temperature of the middle cooking layer. In order to accurately determine the temperature of the cooking layer where the food is placed, the position information of the food needs to be determined. The portion information may include information such as the quantity, size, and shape of the food.

[0079] Step S403: Determine the ripening threshold corresponding to the food according to the food ingredient category information and the portion information, where the ripening threshold indicates the humidity value corresponding to the food when it is ripe.

[0080] In the embodiments of the present disclosure, determining the ripening threshold corresponding to the food according to the food ingredient category information and the portion information may be to look up the corresponding ripening threshold according to the food ingredient category information and the portion information, or input the food ingredient category information and the portion information into a preset ripening threshold recognition model, and the preset ripening threshold recognition model outputs the ripening threshold corresponding to the food. This ripening threshold indicates the humidity value corresponding to the food when it is ripe, that is, the humidity value measured by the humidity sensor when the food is ripe.

[0081] Step S404: Determine the temperature difference calibration value corresponding to the position information, where the temperature difference calibration value is the calibrated temperature difference between the cooking layer and the middle cooking layer.

[0082] In the embodiments of the present disclosure, the temperature difference between each cooking layer and the middle cooking layer is calibrated under ideal conditions. That is to say, the temperature of each cooking layer minus the temperature of the middle cooking layer is a constant value. Therefore, the temperature difference calibration value corresponding to the position information is also the calibrated temperature difference between the cooking layer where the food is located and the middle cooking layer.

[0083] Step S405: Determine the target temperature value according to the temperature difference value and the preset temperature value.

[0084] In the embodiments of the present disclosure, determining the target temperature value according to the temperature difference value and the preset temperature value may be to subtract the temperature difference value from the preset temperature value to obtain the target temperature value.

[0085] Step S406: Based on the target temperature value and the ripening threshold, perform a temperature control operation on the cooking cavity until the humidity detection value is not greater than the ripening threshold. The temperature control operation is used to make the first temperature detection value reach the target temperature value.

[0086] In the embodiments of the present disclosure, the temperature control operation is used to control the temperature in the cooking cavity to maintain a certain temperature value. The temperature control operation belongs to the cooking control operation, and the control effect of the temperature control operation is reflected by the first temperature detection value. During the temperature control operation, the humidity value in the cooking cavity is detected by the humidity sensor. When the humidity detection value is not greater than the ripening threshold, the cooking of the food reaches the expected effect, and the temperature control operation is stopped.

[0087] Based on the above, in the embodiments of the present disclosure, through the user's sensor selection instruction, the first temperature sensor, the humidity sensor, and the camera are combined to perform cooking control operations, which can timely adjust the cooking control parameters by using the temperature and humidity of the cooking cavity and the real-time food image data, thereby improving the cooking efficiency and optimizing the cooking effect.

[0088] In an optional embodiment, the sensors pointed to by the sensor selection instruction include a second temperature sensor, a humidity sensor, and a camera. The second temperature sensor is used to detect the temperature inside the food, as Figure 5 shown, based on the target sensors, cooking control operations are performed, including:

[0089] Step S501: Obtain the second temperature detection value, the humidity detection value corresponding to the humidity sensor, the image data corresponding to the camera, and cooking requirement information. The second temperature detection value is the temperature detection value corresponding to the second temperature sensor.

[0090] In the embodiments of the present disclosure, the cooking requirement information may refer to the cooking effects expected by the user, such as requirements for food maturity, taste, color, etc. Obtaining the cooking requirement information may be by receiving the corresponding cooking requirement information through the touch operation of the user on the cooking requirement configuration control displayed on the display screen, or by receiving the voice instruction information of the user through the voice component configured by the cooking device to obtain the corresponding cooking requirement information.

[0091] Step S502: Perform image recognition processing on the image data to obtain the ingredient category information and portion information corresponding to the food.

[0092] In the embodiments of the present disclosure, performing image recognition processing on the image data to obtain the ingredient category information and portion information corresponding to the food may be inputting the image data into a preset image recognition model, and the preset image recognition model outputs the ingredient category information and portion information corresponding to the food.

[0093] Step S503: According to the ingredient category information, portion information, and cooking requirement information, determine the temperature maturity threshold and humidity maturity threshold corresponding to the food. The temperature maturity threshold indicates the temperature value corresponding to when the food is mature, and the humidity maturity threshold indicates the humidity value corresponding to when the food is mature.

[0094] In the embodiments of the present disclosure, according to the ingredient category information, portion information, and cooking requirement information, determining the temperature maturity threshold and humidity maturity threshold corresponding to the food may be looking up the corresponding temperature maturity threshold and humidity maturity threshold according to the ingredient category information, portion information, and cooking requirement information in a table, or inputting the ingredient category information, portion information, and cooking requirement information into a preset maturity threshold recognition model, and the preset maturity threshold recognition model outputs the temperature maturity threshold and humidity maturity threshold corresponding to the food. The temperature maturity threshold indicates the temperature value corresponding to when the cooking of the food reaches the degree indicated by the cooking requirement information, that is, the temperature value measured by the temperature sensor when the cooking of the food reaches the degree indicated by the cooking requirement information. The humidity maturity threshold indicates the humidity value corresponding to when the cooking of the food reaches the degree indicated by the cooking requirement information, that is, the humidity value measured by the humidity sensor when the cooking of the food reaches the degree indicated by the cooking requirement information.

[0095] Step S504: Based on the temperature maturity threshold and the humidity maturity threshold, perform a cooking operation on the food until the second temperature detection value is not less than the temperature maturity threshold and the humidity detection value is not greater than the humidity maturity threshold.

[0096] In the embodiments of the present disclosure, the cooking operation belongs to the cooking control operation, and the cooking effect corresponding to the cooking operation is reflected by the second temperature detection value and the humidity detection value. During the cooking operation, the temperature value inside the food is detected by the second temperature sensor, and the humidity value inside the cooking cavity is detected by the humidity sensor. When the second temperature detection value is not less than the temperature maturity threshold and the humidity detection value is not greater than the humidity maturity threshold, the cooking of the food reaches the expected effect, and the cooking operation is stopped.

[0097] Based on the above, in the embodiments of the present disclosure, the cooking control operation is performed by combining the second temperature sensor, the humidity sensor, and the camera according to the user's sensor selection instruction, and the cooking control parameters can be adjusted in a timely manner by using the temperature inside the food, the humidity of the cooking cavity, and the real-time food image data, thereby improving the cooking efficiency and optimizing the cooking effect.

[0098] In an alternative embodiment, in the case where the user's selection instruction is not obtained, as Figure 6 shown, the method further includes:

[0099] Step S601: During the cooking of the food, perform image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food.

[0100] In the embodiments of the present disclosure, performing image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food corresponding to the ingredients may be inputting the image data into a preset maturity recognition model, and the preset maturity recognition model outputs the current maturity information of the food.

[0101] Step S602: When the maturity information indicates that the food is mature, stop the cooking operation.

[0102] Based on the above, in the embodiments of the present disclosure, in the case where the user does not make a selection, the cooking control operation is directly performed by using the image data obtained by the camera, and the current maturity information of the food obtained by performing image recognition processing on the real-time food image data can be used to stop the cooking operation in a timely manner when the food is mature.

[0103] Figure 7 is a block diagram of a cooking control device shown according to an exemplary embodiment. Referring to Figure 7 , the device includes a target sensor determination module 701 and a cooking control module 702, where,

[0104] A target sensor determination module 701, configured to determine the sensor pointed to by the selection instruction as the target sensor when a selection instruction of a user is obtained, where the sensor pointed to by the selection instruction is at least one of multiple sensors configured for the cooking device;

[0105] A cooking control module 702, configured to perform cooking control operations based on the target sensor.

[0106] In an optional embodiment, the selection instruction is a cooking function selection instruction, the sensor pointed to by the selection instruction is the sensor preferentially called corresponding to the target cooking function, the target cooking function is the cooking function pointed to by the cooking function selection instruction, and the sensor preferentially called corresponding to the target cooking function is any one of multiple sensors configured for the cooking device, and the sensors preferentially called configured for different cooking functions are different.

[0107] In an optional embodiment, when the sensor preferentially called corresponding to the target cooking function is a temperature sensor, the cooking control module 702 includes: a first control sub-module, configured to perform cooking control operations based on the temperature detection value corresponding to the temperature sensor until the temperature detection value meets a preset stop condition;

[0108] In an optional embodiment, when the sensor preferentially called corresponding to the target cooking function is a humidity sensor, the cooking control module 702 includes: a second control sub-module, configured to perform cooking control operations based on the humidity detection value corresponding to the humidity sensor until the humidity detection value meets a preset stop condition;

[0109] In an optional embodiment, when the sensor preferentially called corresponding to the target cooking function is a camera, the cooking control module 702 includes: a third control sub-module, configured to perform image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food; and perform cooking control operations based on the maturity information until the maturity information meets a preset stop condition.

[0110] In an optional embodiment, the selection instruction is a sensor selection instruction, and the sensor selection instruction is used to select at least one of multiple sensors configured for the cooking device.

[0111] In an optional embodiment, the sensors pointed to by the sensor selection instruction include a first temperature sensor, a humidity sensor, and a camera. The first temperature sensor is used to detect the cooking temperature of the middle cooking layer in the cooking cavity. The cooking control module 702 further includes:

[0112] A first acquisition module, configured to acquire a first temperature detection value, a humidity detection value corresponding to a humidity sensor, image data corresponding to a camera, and a preset temperature value, where the first temperature detection value is the temperature detection value corresponding to a first temperature sensor, and the preset temperature value is the cooking temperature set by a user;

[0113] A first recognition module, configured to perform image recognition processing on the image data to obtain position information, ingredient category information, and portion information corresponding to the food, where the position information indicates the cooking layer where the food is located;

[0114] A first maturity threshold determination module, configured to determine a maturity threshold corresponding to the food according to the ingredient category information and the portion information, where the maturity threshold indicates the humidity value corresponding to when the food is mature;

[0115] A temperature difference calibration value determination module, configured to determine a temperature difference calibration value corresponding to the position information, where the temperature difference calibration value is the calibrated temperature difference between the cooking layer and the middle cooking layer;

[0116] A target temperature value determination module, configured to determine a target temperature value according to the temperature difference value and the preset temperature value;

[0117] A fourth control sub-module, configured to perform a temperature control operation on the cooking cavity based on the target temperature value and the maturity threshold until the humidity detection value is not greater than the maturity threshold, where the temperature control operation is used to make the first temperature detection value reach the target temperature value.

[0118] In an optional embodiment, the sensors pointed to by the sensor selection instruction include a second temperature sensor, a humidity sensor, and a camera. The second temperature sensor is used to detect the temperature inside the food. The cooking control module 702 further includes:

[0119] A second acquisition module, configured to acquire a second temperature detection value, a humidity detection value corresponding to the humidity sensor, image data corresponding to the camera, and cooking requirement information, where the second temperature detection value is the temperature detection value corresponding to the second temperature sensor;

[0120] A second recognition module, configured to perform image recognition processing on the image data to obtain ingredient category information and portion information corresponding to the food;

[0121] A second maturity threshold determination module, configured to determine a temperature maturity threshold and a humidity maturity threshold corresponding to the food according to the ingredient category information, the portion information, and the cooking requirement information, where the temperature maturity threshold indicates the temperature value corresponding to when the food is mature, and the humidity maturity threshold indicates the humidity value corresponding to when the food is mature;

[0122] A fifth control sub-module, configured to perform a cooking operation on the food based on the temperature maturity threshold and the humidity maturity threshold until the second temperature detection value is not less than the temperature maturity threshold and the humidity detection value is not greater than the humidity maturity threshold.

[0123] In an optional embodiment, when the selection instruction of the user is not obtained, the device further includes:

[0124] A third recognition module, configured to perform image recognition processing on the image data corresponding to the camera during the food cooking process to obtain the current maturity information of the food;

[0125] A stop module, configured to stop the cooking operation when the maturity information indicates that the food is mature.

[0126] In the embodiments of the present application, the term "module" or "unit" refers to a computer program with a predetermined function or a part of a computer program, which works together with other related parts to achieve a predetermined goal, and can be fully or partially implemented by using software, hardware such as a processing circuit or a memory, or a combination thereof. Similarly, one processor or multiple processors or a memory can be used to implement one or more modules or units. In addition, each module or unit can be a part of an overall module or unit that includes the functions of the module or unit.

[0127] In an exemplary embodiment, an electronic device is further provided, including: a processor; a memory for storing executable instructions of the processor; wherein, the processor is used for the instructions to implement the cooking control method as in the embodiments of the present disclosure.

[0128] Figure 8 is a block diagram of an electronic device for cooking control shown according to an exemplary embodiment. The electronic device may be a terminal, and its internal structure diagram may be as Figure 8 shown. The electronic device includes a processor, a memory, a network interface, a display screen, and an input device connected through a system bus. Among them, the processor of the electronic device is used to provide computing and control capabilities. The memory of the electronic device includes a non-volatile storage medium and an internal memory. The non-volatile storage medium stores an operating system and a computer program. The internal memory provides an environment for the operation of the operating system and the computer program in the non-volatile storage medium. The network interface of the electronic device is used to communicate with an external terminal through a network connection. The computer program, when executed by the processor, implements a cooking control method. The display screen of the electronic device may be a liquid crystal display screen or an electronic ink display screen. The input device of the electronic device may be a touch layer covered on the display screen, or a button, a trackball, or a touchpad provided on the housing of the electronic device, or an external keyboard, a touchpad, or a mouse, etc.

[0129] Those skilled in the art can understand, Figure 8The structure shown is only a block diagram of some structures related to the present disclosure, and does not constitute a limitation on the electronic device to which the present disclosure is applied. The specific electronic device may include more or fewer components than those shown in the figure, or combine some components, or have a different component arrangement.

[0130] In an exemplary embodiment, a storage medium is also provided. When the instructions in the storage medium are executed by a processor of an electronic device, the electronic device can execute the cooking control method in the embodiments of the present disclosure.

[0131] In an exemplary embodiment, a computer program product containing instructions is also provided. When it runs on a computer, the computer executes the cooking control method in the embodiments of the present disclosure.

[0132] Those of ordinary skill in the art can understand that all or part of the processes in the methods of the above embodiments can be completed by instructing relevant hardware through a computer program. The computer program can be stored in a non-volatile computer-readable storage medium. When the computer program is executed, it may include the processes of the embodiments of the above methods. Among them, any reference to a memory, storage, database, or other medium used in the embodiments provided by the present disclosure may include non-volatile and / or volatile memories. Non-volatile memories may include read-only memory (ROM), programmable ROM (PROM), electrically programmable ROM (EPROM), electrically erasable programmable ROM (EEPROM), or flash memory. Volatile memories may include random access memory (RAM) or external cache memory. By way of illustration and not limitation, RAM is available in many forms, such as static RAM (SRAM), dynamic RAM (DRAM), synchronous DRAM (SDRAM), double data rate SDRAM (DDR SDRAM), enhanced SDRAM (ESDRAM), synchronous link DRAM (SLDRAM), Rambus direct RAM (RDRAM), direct memory bus dynamic RAM (DRDRAM), and Rambus dynamic RAM (RDRAM), etc.

[0133] After considering the specification and practicing the invention disclosed herein, those skilled in the art will readily conceive of other embodiments of the present disclosure. The present disclosure is intended to cover any variations, uses, or adaptations of the present disclosure that follow the general principles of the present disclosure and include known common knowledge or conventional technical means in the technical field not disclosed by the present disclosure. The specification and embodiments are only to be regarded as exemplary, and the true scope and spirit of the present disclosure are pointed out by the claims.

[0134] It should be understood that the present disclosure is not limited to the exact structures described above and shown in the drawings, and various modifications and changes can be made without departing from its scope. The scope of the present disclosure is only limited by the appended claims.

Claims

1. A cooking control method, characterized in that, The method includes: When a selection instruction of a user is obtained, determining the sensor pointed to by the selection instruction as a target sensor, where the sensor pointed to by the selection instruction is at least one sensor among multiple sensors configured for a cooking device; Based on the target sensor, performing a cooking control operation.

2. The cooking control method according to claim 1, wherein: The selection instruction is a cooking function selection instruction, the sensor pointed to by the selection instruction is a sensor preferentially called corresponding to a target cooking function, the target cooking function is the cooking function pointed to by the cooking function selection instruction, the sensor preferentially called corresponding to the target cooking function is any one of multiple sensors configured for the cooking device, and sensors preferentially called for different cooking functions are different.

3. The cooking control method according to claim 2, wherein: When the sensor preferentially called corresponding to the target cooking function is a temperature sensor, the performing a cooking control operation based on the target sensor includes: performing a cooking control operation based on a temperature detection value corresponding to the temperature sensor until the temperature detection value satisfies a preset stop condition; When the sensor preferentially called corresponding to the target cooking function is a humidity sensor, the performing a cooking control operation based on the target sensor includes: performing a cooking control operation based on a humidity detection value corresponding to the humidity sensor until the humidity detection value satisfies a preset stop condition; When the sensor preferentially called corresponding to the target cooking function is a camera, the performing a cooking control operation based on the target sensor includes: performing image recognition processing on image data corresponding to the camera to obtain current ripeness information of food; based on the ripeness information, performing a cooking control operation until the ripeness information satisfies a preset stop condition.

4. The cooking control method according to claim 1, wherein: The selection instruction is a sensor selection instruction, and the sensor selection instruction is used to select at least one sensor among multiple sensors configured for the cooking device.

5. The cooking control method according to claim 4, wherein, The sensors pointed to by the sensor selection instruction include a first temperature sensor, a humidity sensor, and a camera. The first temperature sensor is used to detect the cooking temperature of the middle cooking layer in a cooking cavity. The performing a cooking control operation based on the target sensor includes: Obtaining a first temperature detection value, a humidity detection value corresponding to the humidity sensor, image data corresponding to the camera, and a preset temperature value, where the first temperature detection value is the temperature detection value corresponding to the first temperature sensor, and the preset temperature value is the cooking temperature set by the user; Performing image recognition processing on the image data to obtain position information, ingredient category information, and portion information corresponding to the food, where the position information indicates the cooking layer where the food is located; According to the ingredient category information and the portion information, determining a ripeness threshold corresponding to the food, where the ripeness threshold indicates the humidity value corresponding to when the food is ripe; Determine the temperature difference calibration value corresponding to the position information, where the temperature difference calibration value is the calibrated temperature difference between the cooking layer and the intermediate cooking layer; Determine the target temperature value according to the temperature difference value and the preset temperature value; Based on the target temperature value and the maturity threshold, perform a temperature control operation on the cooking cavity until the humidity detection value is not greater than the maturity threshold, where the temperature control operation is used to make the first temperature detection value reach the target temperature value.

6. The cooking control method according to claim 4, wherein The sensors pointed to by the sensor selection instruction include a second temperature sensor, a humidity sensor, and a camera. The second temperature sensor is used to detect the temperature inside the food. Based on the target sensor, the cooking control operation includes: Obtain the second temperature detection value, the humidity detection value corresponding to the humidity sensor, the image data corresponding to the camera, and the cooking requirement information, where the second temperature detection value is the temperature detection value corresponding to the second temperature sensor; Perform image recognition processing on the image data to obtain the ingredient category information and the portion information corresponding to the food; According to the ingredient category information, the portion information, and the cooking requirement information, determine the temperature maturity threshold and the humidity maturity threshold corresponding to the food. The temperature maturity threshold indicates the temperature value corresponding to the food when it is mature, and the humidity maturity threshold indicates the humidity value corresponding to the food when it is mature; Based on the temperature maturity threshold and the humidity maturity threshold, perform a cooking operation on the food until the second temperature detection value is not less than the temperature maturity threshold and the humidity detection value is not greater than the humidity maturity threshold.

7. The cooking control method according to claim 1, wherein, In the case where the user's selection instruction is not obtained, the method further includes: During the cooking process of the food, perform image recognition processing on the image data corresponding to the camera to obtain the current maturity information of the food; In the case where the maturity information indicates that the food is mature, stop the cooking operation.

8. A cooking control device, characterized in that, The device includes: A target sensor determination module, configured to, in the case where a user's selection instruction is obtained, determine the sensor pointed to by the selection instruction as the target sensor, where the sensor pointed to by the selection instruction is at least one sensor among a plurality of sensors configured for the cooking device; A cooking control module, configured to perform a cooking control operation based on the target sensor.

9. An electronic device, characterized in that, Including: A processor; A memory for storing executable instructions of the processor; Wherein, the processor is used for the instructions to implement the cooking control method according to any one of claims 1 to 7.

10. A storage medium, characterized in that, When the instructions in the storage medium are executed by the processor of the electronic device, the electronic device can execute the cooking control method according to any one of claims 1 to 7.

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