Cooking control method and device of integrated cooker and integrated cooker

Abstract

The invention discloses a cooking control method and device of an integrated cooker and the integrated cooker. The method is executed by a controller of the integrated cooker and comprises the steps that a target cooking recipe is determined, foreign matter detection is conducted on the interior of a cavity of a steaming and baking oven, and a foreign matter detection result is obtained; according to the foreign matter detection result, the target user is prompted to place cooking food materials into a cavity of the steaming and baking oven; according to the target cooking recipe, cooking parameters are determined, and cooking operation is conducted on the cooking food materials based on the cooking parameters; and when the food material cooking ending condition is met, sending cooking ending reminding information to the target user, so that the target user determines whether to take out the cooking food material or not based on the cooking ending reminding information. According to the technical scheme, the function comprehensiveness of the integrated cooker integrated with the steaming and baking oven for cooking the food materials is improved, and therefore the use experience feeling of a user is improved.

Description

Technical Field

[0001] The present invention relates to the field of electrical appliance control technology, and in particular to a cooking control method and device for an integrated stove, and the integrated stove. Background Art

[0002] With the widespread popularity of integrated stoves in households, the functions of integrated stoves have been continuously improved. For example, integrated stoves that integrate steam ovens for cooking have been widely put into use.

[0003] At present, the functions of integrated stoves with integrated steam ovens are not perfect. They only perform simple cooking of food based on pre-selected recipes or cookbooks. There are certain deficiencies in both the pre-processing function before cooking and the post-processing function after cooking, resulting in a poor user experience. Summary of the Invention

[0004] The present invention provides a cooking control method and device for an integrated stove and an integrated stove, so as to improve the comprehensiveness of the functions of the integrated stove integrated with a steam oven for cooking food and enhance the user experience.

[0005] According to one aspect of the present invention, a cooking control method for an integrated stove is provided, which is applied to a controller of the integrated stove, wherein the integrated stove also includes a steam oven. The method comprises:

[0006] Determining a target cooking recipe, and performing a foreign object detection on the interior of the steam oven cavity to obtain a foreign object detection result;

[0007] prompting the target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result;

[0008] determining cooking parameters according to the target cooking recipe, and performing a cooking operation on the cooking ingredients based on the cooking parameters;

[0009] When the cooking completion condition of the ingredients is met, a cooking completion reminder message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

[0010] According to another aspect of the present invention, a cooking control device for an integrated stove is provided, which is configured in a controller of the integrated stove, wherein the integrated stove also includes a steam oven, and the device comprises:

[0011] a foreign body detection module, configured to determine a target cooking recipe and perform foreign body detection on the interior of the steam oven cavity to obtain a foreign body detection result;

[0012] an ingredient placement reminder module, configured to prompt a target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result;

[0013] An ingredient cooking module, configured to determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters;

[0014] The cooking end reminder module is used to send a cooking end reminder message to the target user when the cooking end condition of the ingredients is met, so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder message.

[0015] According to another aspect of the present invention, an integrated stove is provided, comprising: a controller, a steam oven, a first image acquisition device placed on a countertop of the integrated stove, a second image acquisition device located inside a cavity of the steam oven, an exhaust assembly, and a fan assembly;

[0016] Wherein, the controller is used to execute the cooking control method of the integrated stove described in the above invention.

[0017] The technical solution of the embodiment of the present invention detects foreign objects within the cavity of a steam oven, obtains a foreign object detection result, and based on the foreign object detection result, reminds the target user to place cooking ingredients into the cavity of the steam oven. According to the target cooking recipe, cooking parameters are determined, and cooking operations are performed on the ingredients based on the cooking parameters. When the ingredients' cooking completion conditions are met, a cooking completion reminder is sent to the target user. By performing foreign object detection before cooking, the above technical solution avoids the dangerous situation caused by continuous high-temperature heating of flammable and explosive foreign objects during the cooking process, improving the safety of the cooking process and addressing the safety deficiencies of the pre-cooking pre-processing function. At the same time, after cooking is completed, a completion reminder is sent to the user, and the user is allowed to decide whether to remove the food. This avoids special circumstances such as the automatic removal of the cooked food by the user or the prolonged storage of the food, which may cause the food to deteriorate or lose its taste, and improves the user experience of the post-cooking post-processing function. By adding the pre-cooking foreign object detection function and the post-cooking ingredient reminder function, the functional comprehensiveness of the integrated stove integrated with the steam oven for food cooking is improved, thereby enhancing the user experience of the integrated stove's cooking control process.

[0018] It should be understood that the content described in this section is not intended to identify the key or important features of the embodiments of the present invention, nor is it intended to limit the scope of the present invention. Other features of the present invention will become readily understood through the following description. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present invention, the following briefly introduces the drawings required for use in the description of the embodiments. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without creative work.

[0020] Figure 1 This is a flowchart of a cooking control method for an integrated stove provided in accordance with a first embodiment of the present invention;

[0021] Figure 2 This is a flow chart of a cooking control method for an integrated stove provided in accordance with a second embodiment of the present invention;

[0022] Figure 3 This is a flowchart of a cooking control method for an integrated stove provided in accordance with a third embodiment of the present invention;

[0023] Figure 4 This is a schematic structural diagram of a cooking control device for an integrated stove provided in accordance with a fourth embodiment of the present invention;

[0024] Figure 5 It is a structural schematic diagram of an integrated stove provided according to the fifth embodiment of the present invention. DETAILED DESCRIPTION

[0025] In order to enable those skilled in the art to better understand the solutions of the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the drawings in the embodiments of the present invention. Obviously, the embodiments described are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts should fall within the scope of protection of the present invention.

[0026] It should be noted that the terms "first", "second", etc. in the description and claims of the present invention and the above-mentioned drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that the numbers used in this way can be interchanged where appropriate, so that the embodiments of the present invention described herein can be implemented in an order other than those illustrated or described herein. In addition, the terms "including" and "having" and any variations thereof are intended to cover non-exclusive inclusions. For example, a process, method, system, product or device that includes a series of steps or units is not necessarily limited to those steps or units clearly listed, but may include other steps or units that are not clearly listed or inherent to these processes, methods, products or devices.

[0027] Example 1

[0028] Figure 1 This is a flow chart of a cooking control method for an integrated stove provided in the first embodiment of the present invention. This embodiment is applicable to the case of cooking control of an integrated stove integrated with a steam oven for cooking food. The method can be executed by a cooking control device of the integrated stove, which can be implemented in the form of hardware and / or software and can be configured in an electronic device. Figure 1 As shown, the method includes:

[0029] S110: Determine a target cooking recipe, and perform a foreign matter detection on the interior of the oven cavity to obtain a foreign matter detection result.

[0030] Among them, the target cooking recipe can be selected by the target user; the target user can be a user with cooking needs; the target user can select the recipe through the steam oven cooking function knob or component of the integrated stove, or can also be obtained through a terminal device, for example, an APP (Application) that is compatible with the integrated stove is deployed on the terminal device, and the recipe is selected based on the recipe selection display page on the APP function display interface.

[0031] For example, in response to a target user's recipe selection operation, a request for parsing the selection operation instruction can be performed to obtain the target cooking recipe selected by the target user. However, it should be noted that the types of recipes currently integrated into existing steam ovens for user selection are relatively limited, and users are required to independently formulate nutritional combinations for the recipes. It is not possible to automatically analyze user characteristics and automatically generate recipes that meet the user's specific needs. For example, it is not possible to provide targeted recipe recommendations for users based on their health conditions.

[0032] Therefore, to further enhance the user experience, this embodiment provides a method that automatically analyzes the user's physical condition and recommends customized recipes based on the condition. In an optional embodiment, the integrated stove further includes a first image acquisition device placed on the countertop of the integrated stove. Accordingly, determining a target cooking recipe includes:

[0033] Step a1: When a target user is detected within a preset range of the integrated stove, the first image acquisition device is controlled to acquire images of body parts of the target user to obtain images of body parts of the user.

[0034] The first image acquisition device can be placed on the table of the integrated stove or at the waist of the table, so as to facilitate clear capture of the user's facial features. For example, the first image acquisition device can be a high-definition camera.

[0035] The range interval of the preset range can be pre-set by relevant technical personnel. When the target user is detected within the preset range by the first image acquisition device, the first image acquisition device is controlled to capture an image of the target user's body part to obtain an image of the user's body part. The number of images of the user's body part captured can be one or more. If there are multiple images of the user's body part, one or more images with a larger body part area and clear body part area are selected from the multiple images for subsequent image analysis.

[0036] Optionally, the user body part image may be a user facial image or a user hand image, or a body area image that includes both the user facial area and the user hand area. Alternatively, there may be multiple user body part images, including a user facial area image and a user hand area image. Assuming that the user body part image is a user hand image, or the user body part image includes a user hand image, if the placement area of the image acquisition device cannot automatically capture the user's hand area, a hand image acquisition reminder may be sent to the target user, requiring the target user to place the hand area within the acquisition range of the first image acquisition device to capture the hand area.

[0037] Step a2: Perform image analysis on the user's body part image to determine the target recommended dishes.

[0038] For example, a pre-trained body condition analysis model can be used to predict images of user body parts, thereby obtaining a body condition analysis result. Based on the body condition analysis result, target dishes for recommendation can be determined. For example, if the user's body condition analysis result indicates iron deficiency, the target dish for recommendation could be beef. If the user's body condition analysis result indicates calcium deficiency, the target dish for recommendation could be milk, etc.

[0039] The body condition analysis model can be obtained by training a pre-built or pre-selected neural network model using pre-collected body region images as a sample training set. Specifically, the body region images can be labeled, and the labels can be the body condition analysis results of the body region images. The neural network model can be a GAN (Generative Adversarial Network) model.

[0040] Optionally, if the body part image includes a facial image and a hand image of the user, a first analysis result may be obtained by analyzing the facial image using a body condition analysis model for analyzing the facial image; and a second analysis result may be obtained by analyzing the hand image using a body condition analysis model for analyzing the hand image. The first and second analysis results are then combined to determine a target dish recommendation. For example, if the first and second analysis results are inconsistent, the two analysis results are combined, such as for iron and calcium deficiency, and the target dish recommendation may be a food that contains both an appropriate amount of iron and calcium, such as tofu or broccoli.

[0041] Step a3: Recommend dishes based on the target, determine at least one candidate cooking recipe, and feed back the candidate cooking recipe to the target user.

[0042] It should be noted that different dishes have corresponding cooking methods. For example, beef can be cooked by steaming, roasting, boiling, and braising, while celery can be cooked by boiling, steaming, and stir-frying. Different cooking methods correspond to different recipes, requiring different ingredients. Therefore, at least one candidate cooking recipe corresponding to the target recommended dish can be determined and fed back to the target user for selection.

[0043] Alternatively, based on the target dishes, at least one candidate cooking method, such as steaming, baking, etc., can be determined, and each determined candidate cooking method can be sent to the target user for selection. Based on the target cooking method selected by the target user, at least one candidate cooking recipe under the target cooking method can be determined, and the candidate cooking recipe can be fed back to the target user.

[0044] Step a4: In response to the target user's selection operation on each candidate cooking recipe, determine the target cooking recipe.

[0045] An operation analysis is performed on the target user's selection operation on each candidate cooking recipe to obtain a target cooking recipe selected by the target user from the candidate cooking recipes.

[0046] The above technical solution detects the user's physical condition by analyzing images of the user's body parts, and recommends dishes based on the analysis results of the user's physical condition. In the process of determining the recommended dishes, the user's physical condition factors are comprehensively considered, realizing intelligent, scientific and targeted dish recommendations, and improving the user's experience.

[0047] Before cooking, in order to ensure the safety of the cooking process, it is necessary to detect foreign objects inside the cavity of the steam oven of the integrated stove to determine whether there are items that are not related to the cooking process, such as other ingredients or related accessories that are not related to the cooking ingredients, etc., so as to prevent the temperature of the accessories from being too high after preheating, which may cause burns to the user when the user picks them up, and to avoid dangerous situations caused by continuous high temperatures of flammable and explosive items.

[0048] Specifically, a second image capture device deployed inside the oven cavity can capture images of the cavity before cooking. This second image capture device, for example, can be a hyperspectral camera. Image analysis is performed on the pre-cooking cavity image. If the foreign object detection result indicates the presence of foreign matter, a foreign object removal instruction is sent to the target user. If the foreign object detection result indicates the absence of foreign matter, subsequent preheating operations can proceed.

[0049] For example, the cavity interior image analysis process may include comparing the captured pre-cooking cavity interior image with a pre-stored cavity interior reference image. If the similarity exceeds a preset similarity threshold, the foreign object detection result may be determined as absent. If the similarity does not exceed the preset similarity threshold, the foreign object detection result may be determined as present. The similarity threshold may be pre-set by relevant technical personnel based on actual needs; for example, the similarity threshold may be 90%. The cavity interior reference image may be an image captured without any foreign objects in the cavity.

[0050] S120: prompting the target user to place cooking ingredients into the cavity of the steam oven based on the foreign matter detection result.

[0051] Specifically, if the foreign object detection result shows that there is no foreign object inside the cavity, a food placement reminder message is sent to the target user to prompt the target user to place cooking ingredients into the cavity of the steam oven; if the foreign object detection result shows that there is a foreign object inside the cavity, a foreign object reminder message is sent to the target user to prompt the target user to remove the foreign object and place the cooking ingredients after removing the foreign object.

[0052] To ensure that the ingredients are evenly heated during cooking and preserve their taste and nutrients, the interior of the steam oven cavity can be preheated before cooking. In an optional embodiment, based on the foreign object detection result, the target user is prompted to place the ingredients into the steam oven cavity, including: if the foreign object detection result indicates that no foreign objects are present in the cavity, controlling the execution of a cavity preheating program to preheat the interior of the steam oven cavity according to the target cooking recipe; when the preheating end conditions are met, sending a preheating end prompt message to the target user, so that the target user can place the ingredients into the steam oven cavity based on the preheating end prompt message.

[0053] If the foreign matter detection result is that there is no foreign matter, the program operating parameters of the cavity preheating program, such as preheating temperature and preheating time, are determined according to the target cooking recipe. The cavity preheating program is controlled based on the program operating parameters, and the heating tube inside the cavity is started to preheat the inside of the cavity of the steam oven until the preset end conditions are met, such as the temperature inside the cavity reaches a certain temperature setting value. After the preheating result, a preheating end prompt message is sent to the target user, for example, by sending a preheating end prompt message to the terminal APP of the target user, or the preheating end prompt message can also be a voice prompt, which is played through a voice broadcast device deployed on the periphery of the integrated stove, thereby prompting the target user to place the cooking ingredients to be cooked into the cavity of the steam oven.

[0054] Before the target user places cooking ingredients into the cavity of the steam oven, the user's approach behavior can be identified by the first image acquisition device, and when the target user is detected approaching, a prompt message is sent to the target user asking whether to open the steam oven door, and the steam oven door is automatically opened after receiving the target user's confirmation instruction to open the steam oven door.

[0055] S130: Determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters.

[0056] It should be noted that to ensure cooking results, accuracy in ingredient selection, and quality, the quantity, location, and type of ingredients placed by the target user can be detected before cooking. In an optional embodiment, the steam oven cavity of the integrated stove includes a second image acquisition device located within the cavity; accordingly, before determining cooking parameters according to the target cooking recipe and performing cooking operations on the ingredients based on the cooking parameters, the following is also included:

[0057] Step b1: Control the second image acquisition device to acquire images of the cooking ingredients placed inside the cavity to obtain images of the cooking ingredients.

[0058] Step b2: performing image analysis on the cooking ingredient image to determine the ingredient type information, ingredient quantity information, and ingredient location information.

[0059] The second image acquisition device can be located directly above the interior of the cavity to ensure comprehensive coverage of the image acquisition angle. This embodiment does not limit the deployment position of the second image acquisition device inside the cavity.

[0060] For example, a pre-trained object detection model is used to analyze images of cooking ingredients to obtain the model's predicted ingredient type, quantity, and location. Specifically, a dataset containing images of cooking ingredients is pre-built, and each image is annotated. Specifically, the annotations include the ingredient type (e.g., tomato, onion), the quantity (e.g., 2 tomatoes, 2 apples), and the location of the ingredient in the image, such as a bounding box or pixel coordinates.

[0061] Perform image preprocessing on each cooking ingredient image in the prepared dataset. For example, this involves resizing the images to a consistent size, normalizing their pixel values, and performing data augmentation, such as rotation, translation, and cropping, to improve model robustness. A preselected object detection model, such as the You Only Look Once (YOLO) model, is then pretrained on the constructed dataset until convergence is achieved, resulting in a fully trained object detection model.

[0062] Step b3: Determine the ingredient type detection result based on the target cooking recipe according to the ingredient type information; and, determine the ingredient quantity detection result based on the target cooking recipe according to the ingredient quantity information; and, determine the ingredient location detection result according to the ingredient location information.

[0063] The detected ingredient type information is compared with the ingredient types in the target cooking recipe. If they are consistent, the ingredient type detection result is determined to be a passed test; if they are inconsistent, the ingredient type detection result is determined to be a failed test. The detected ingredient quantity information is compared with the ingredient quantity required in the target cooking recipe for consistency. If they are consistent, the ingredient quantity detection result is determined to be a passed test; if they are inconsistent, the ingredient quantity detection result is determined to be a failed test. Based on the ingredient position information, the relative position of the ingredient relative to the cavity of the steam oven is determined. If the offset degree of the relative position is greater than the preset offset threshold, the ingredient position detection result is determined to be a failed test; if the offset degree of the relative position is not greater than the preset offset threshold, the ingredient position detection result is determined to be a passed test. The preset offset threshold can be pre-set by relevant technical personnel, and this embodiment does not limit this.

[0064] Step b4: Determine the target food detection result based on the food type detection result, food quantity detection result, and food location detection result.

[0065] If the food type detection result, food quantity detection result and food location detection result are all passed, the target food detection result is determined to be passed; if any of the food type detection result, food quantity detection result and food location detection result fails, the target food detection result is determined to be failed.

[0066] Step b5: If the target ingredient detection result is passed, the cooking parameters are determined according to the target cooking recipe, and the cooking operation is performed on the cooking ingredients based on the cooking parameters.

[0067] Cooking parameters may include cooking time and cooking temperature, etc. Specifically, the cooking parameters can be determined according to the target cooking recipe; the cooking program is controlled to perform cooking operations on the cooking ingredients based on the cooking parameters. For example, the temperature of the heating tube inside the cavity at different cooking times during the cooking process is controlled by the cooking program based on the cooking parameters, until the cooking time is reached and cooking is ended.

[0068] The above solution analyzes the images of cooking ingredients captured by the second image acquisition device and combines them with the target cooking recipe to further guide the target user to cook according to the selected recipe, thereby reducing the target user's fear of difficulty during the cooking process and improving the target user's cooking confidence.

[0069] It should be noted that during the cooking process, in order to ensure the quality of food, avoid over-reliance on cooking parameters that may lead to overcooking or undercooking of food, and avoid the aging of cooking utensils that may affect the cooking effect over time, the texture, maturity, and gloss of the food can be detected in real time during the cooking process, thereby flexibly controlling the cooking end conditions. In an optional embodiment, after determining the cooking parameters according to the target cooking recipe and performing cooking operations on the cooking ingredients based on the cooking parameters, the following is also included:

[0070] Step c1: During the cooking process of the cooking ingredients, control the second image acquisition device to perform image detection on the cooking ingredients during the cooking process to obtain an image of the cooking process of the ingredients.

[0071] It should be noted that the second image acquisition device can regularly perform image detection on the cooking ingredients during the cooking process based on a preset acquisition time period. For example, the acquisition time period can be 30 seconds.

[0072] Step c2: performing image analysis on the food cooking process image to determine the cooking status of the food.

[0073] For example, a pre-trained food cooking state detection model can be used to detect food gloss and maturity. A dataset of food images in different cooking states is pre-constructed. For each food image, reflected light and scattered light features are extracted to obtain gloss annotation information for the image. Texture and color features are also extracted to obtain maturity annotation information for the image. The pre-constructed network model is trained based on food images with gloss and maturity annotation information until the model converges, resulting in a food cooking state detection model. For example, the network model can be a CNN (Convolutional Neural Network).

[0074] Step c3: Determine whether to end cooking of the ingredients according to the cooking status of the ingredients.

[0075] If the gloss of the food meets the preset gloss judgment criteria and the maturity of the food meets the preset maturity judgment criteria, cooking of the food is terminated. If the gloss of the food does not meet the preset gloss judgment criteria or the maturity of the food does not meet the preset maturity judgment criteria, cooking of the food continues. The gloss judgment criteria and the maturity judgment criteria can be pre-defined by relevant technical personnel. For example, the gloss judgment criteria can be brightness and chromaticity reaching set thresholds; the maturity judgment criteria can be color temperature, hue or color difference, and texture (such as surface smoothness and blur) reaching set parameter thresholds.

[0076] Step c4: If yes, a cooking completion reminder message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

[0077] S140: When the cooking completion condition of the ingredients is met, a cooking completion reminder message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

[0078] If the cooking process is complete based on the cooking status of the ingredients, or based on a pre-defined end condition, such as reaching the cooking time, a cooking end reminder message is sent to the target user. This reminder message can be played as a voice message or sent to the target user's terminal app. The target user then decides whether to remove the ingredients based on the cooking end reminder message. If the target user decides to remove the ingredients, the oven door automatically opens. If the target user chooses to keep the ingredients warm, the ingredients are kept warm.

[0079] The technical solution of the embodiment of the present invention detects foreign objects within the cavity of a steam oven, obtains a foreign object detection result, and based on the foreign object detection result, prompts a target user to place cooking ingredients into the cavity of the steam oven. According to the target cooking recipe, cooking parameters are determined, and cooking operations are performed on the ingredients based on the cooking parameters. When the ingredients' cooking completion conditions are met, a cooking completion reminder is sent to the target user. By performing foreign object detection before cooking, the above technical solution avoids the dangerous situation caused by continuous high-temperature heating of flammable and explosive foreign objects during the cooking process, improving the safety of the cooking process and addressing the safety deficiencies of the pre-cooking pre-processing function. At the same time, after cooking is completed, a completion reminder is sent to the user, and the user decides whether to remove the cooked food. This avoids special circumstances such as the automatic removal of the cooked food by the user or the prolonged storage of the food, which may cause the food to deteriorate or lose its taste, and improves the user experience of the post-cooking post-processing function. By adding the pre-cooking foreign object detection function and the post-cooking ingredient reminder function, the functional comprehensiveness of the integrated stove integrated with the steam oven for food cooking is improved, thereby enhancing the user experience of the integrated stove's cooking control process.

[0080] Example 2

[0081] Figure 2 This is a flow chart of a cooking control method for an integrated stove provided in the second embodiment of the present invention. This embodiment is optimized and improved on the basis of the above technical solutions.

[0082] Furthermore, after the step of "sending a cooking end reminder message to the target user so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder message", add the step of "responding to the food insulation control instruction generated by the target user based on the cooking end reminder message, controlling the execution of the food insulation program, and detecting the insulation time of the cooking ingredients in real time; determining the nutrient loss rate of the cooking ingredients based on the insulation time according to the type of cooking ingredients; when the nutrient loss rate reaches the set loss rate threshold, sending a nutrient loss reminder message to the target user so that the target user can determine whether to take out the cooking ingredients based on the nutrient loss information." to realize the process of keeping food warm after cooking is completed.

[0083] It should be noted that for the parts not described in detail in the embodiments of the present invention, reference can be made to the descriptions of other embodiments. Figure 2 As shown, the method includes the following specific steps:

[0084] S210: Determine a target cooking recipe, and perform a foreign matter detection on the interior of the oven cavity to obtain a foreign matter detection result.

[0085] S220: Prompt the target user to place cooking ingredients into the cavity of the steam oven based on the foreign matter detection result.

[0086] S230: Determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters.

[0087] S240: When the cooking completion condition of the ingredients is met, a cooking completion reminder message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

[0088] S250 , in response to the food keeping warm control instruction generated by the target user based on the cooking completion reminder information, controlling the execution of the food keeping warm program and detecting the keeping warm time of the cooking ingredients in real time.

[0089] Among them, the food insulation control instruction can be an instruction to keep the cooking ingredients warm after cooking. It can be initiated through the terminal APP of the target user or through the insulation function button of the integrated stove.

[0090] When the food insulation control instruction initiated by the target user is received, the food insulation program is executed to control the heating tube inside the steam oven to maintain the temperature inside the cavity. At the same time as the food insulation program is started, the insulation time timing operation is started to detect the insulation time of the cooking ingredients in real time.

[0091] S260: Determine the nutrient loss rate of the cooking ingredients based on the type of the cooking ingredients and the heat preservation time.

[0092] Different food types have different nutrient loss rates at different holding times. Generally, longer holding times increase nutrient loss rates, while shorter holding times decrease nutrient loss rates. A mapping relationship between nutrient loss rates for different food types at different holding times can be pre-stored and directly retrieved through queries or other means when determining nutrient loss rates.

[0093] S270: When the nutrient loss rate reaches a set loss rate threshold, a nutrient loss prompt message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the nutrient loss information.

[0094] The churn rate threshold may be pre-set by relevant technical personnel according to actual needs. For example, the churn rate threshold may be set to 50%.

[0095] Specifically, when the nutrient loss rate reaches a set loss rate threshold, a nutrient loss notification message is sent to the target user. This nutrient loss notification message can be sent as a voice announcement or through the user terminal app. The target user then determines whether to remove the cooking ingredients based on the nutrient loss information. After the target user receives the nutrient loss notification message and before deciding to remove the cooking ingredients, the real-time nutrient loss rate of the cooking ingredients can be sent to the target user in real time or at a scheduled time.

[0096] The above technical solution detects the insulation time of cooking ingredients in real time, determines the nutrient loss rate of cooking ingredients based on the type of cooking ingredients and the insulation time, and when the nutrient loss rate reaches the set loss rate threshold, sends a nutrient loss prompt message to the target user, thereby achieving timely feedback on the nutritional content of cooking ingredients and avoiding the impact of food nutrient loss on food quality and taste.

[0097] In an optional embodiment, the integrated stove further includes a fan assembly and an exhaust assembly; accordingly, after sending a cooking end reminder message to the target user so that the target user can determine whether to remove the cooking ingredients based on the cooking end reminder message, the integrated stove further includes:

[0098] Step d1: If the target user determines to take out the cooking ingredients based on the nutrient loss information or determines to take out the cooking ingredients based on the cooking end reminder information, the exhaust component and the fan component are started to discharge the steam inside the cavity of the steam oven into the fan component through the exhaust component, and the fan component is controlled to discharge the steam outside the integrated stove.

[0099] It should be noted that since food that has just been cooked or has finished keeping warm will generate a large amount of steam inside the cavity, steam burns may easily occur when the user opens the door of the steam oven. Therefore, after the target user has determined to take out the cooking ingredients, the exhaust component and the fan component are first started to discharge the steam inside the cavity of the steam oven into the fan component through the exhaust component, and the fan component discharges the steam to the outside of the integrated stove or steam oven, thereby avoiding burns and improving the safety of the user's use process.

[0100] Step d2: Send the steam exhaust information to the target user, so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information.

[0101] When all the steam in the oven cavity is exhausted, a steam exhaust message is sent to the target user, who then determines whether to open the oven door based on the steam exhaust message. The steam exhaust message can be generated and played as a voice announcement or as a text reminder via the target user's terminal app, which is not limited in this embodiment.

[0102] In an optional embodiment, after sending the steam exhaust information to the target user so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information, the method further includes:

[0103] Step e1: If a steam oven door opening instruction is received from a target user, the door of the steam oven is controlled to open.

[0104] Step e2: After detecting that the target user has taken the cooking ingredients from the steam oven, an image of the interior of the cavity is captured by a second image capture device deployed just above the cavity of the steam oven to obtain an image of the interior of the cavity.

[0105] Detection of the removal of cooking ingredients can be determined through image detection, for example, using a second image capture device deployed inside the oven cavity. Once it is determined that the target user has removed cooking ingredients from the oven cavity, the second image capture device captures an image of the cavity interior, generating an internal image. This internal cavity image is used for oil stain analysis.

[0106] Step e3: Perform image analysis on the image of the interior of the cavity to determine the area and thickness of the oil stain inside the cavity.

[0107] For example, a pre-trained oil stain detection model can be used to analyze images of the cavity interior, determine the oil stain location, and calculate the oil stain area and thickness in the oil stain area. The oil stain detection model can be pre-trained by relevant technical personnel, or an existing image recognition model or object detection model can be used.

[0108] The model training method of the oil pollution detection model can be: obtaining oil pollution sample images marked with oil pollution areas, using the oil pollution sample images to train a pre-built target detection model until the model converges, and obtaining the oil pollution detection model.

[0109] Step e4: Determine whether to start the automatic cleaning program based on the oil stain area and oil stain thickness.

[0110] Exemplarily, if the oil stain area is larger than a preset oil stain area threshold and / or the oil stain thickness is larger than a preset oil stain thickness threshold, it is determined that the control starts the automatic cleaning program.

[0111] Step e5: If yes, the automatic cleaning program is executed to clean the oil inside the cavity.

[0112] The above technical solution acquires an image of the interior of the cavity by deploying a second image acquisition device in the steam oven to obtain an image of the interior of the cavity, performs image analysis on the image of the interior of the cavity, determines the oil stain area and thickness of the oil stain inside the cavity, and controls the execution of an automatic cleaning program based on the oil stain area and thickness to clean the oil stain inside the cavity, thereby realizing automatic judgment on whether the interior of the cavity needs to be cleaned. By making judgment by analyzing the oil stain area and thickness, the reliability and accuracy of the judgment result are improved, and when it is determined that cleaning is required, automatic cleaning of the interior of the cavity is realized.

[0113] It should be noted that during the cleaning process, the humidity inside the cavity after immersion, flushing or steam softening may be too high. Long-term high humidity environment can easily cause equipment damage or rust. Therefore, humidity testing can also be performed after oil cleaning.

[0114] In an optional embodiment, after controlling and starting the automatic cleaning program to clean the oil inside the cavity, the method further includes:

[0115] Step f1: perform humidity detection on the interior of the cavity to obtain a humidity detection result.

[0116] A humidity detection device, such as a humidity detection sensor or a built-in replaceable humidity detection test paper, is deployed inside the cavity or other detectable locations. The humidity inside the cavity after cleaning the oil stain is detected using the humidity detection device or the humidity detection test paper to obtain a humidity detection result.

[0117] Step f2: Determine whether to start the drying process based on the humidity detection result.

[0118] If the humidity detection result shows that the humidity reaches the preset humidity threshold, the drying process is started; if the humidity does not reach the preset humidity threshold, the drying process is not started. The preset humidity threshold can be set by relevant technical personnel according to actual needs.

[0119] Step f3: If yes, the control executes the drying program, starts the exhaust assembly and the fan assembly, and during the execution of the drying program, detects the humidity inside the cavity in real time until the preset humidity condition inside the cavity is met, and then turns off the exhaust assembly and the fan assembly.

[0120] If it is determined to start the drying program, the control will execute the drying program, start the exhaust component and the fan component, and during the execution of the drying program, the humidity inside the cavity can be detected in real time until the humidity inside the cavity is lower than the preset humidity threshold, then the exhaust component and the fan component are turned off.

[0121] In some embodiments, if it is determined that the self-cleaning process is not necessary but the humidity in the cavity is high, a drying process may be directly started according to the humidity detection result to reduce the humidity in the cavity.

[0122] Example 3

[0123] Figure 3 This is a flow chart of a cooking control method for an integrated stove provided in the third embodiment of the present invention. This embodiment provides a preferred example based on the above embodiments.

[0124] like Figure 3 As shown, the method includes the following specific steps:

[0125] S31. When a target user is detected within a preset range of the integrated stove, a first image acquisition device acquires body part images of the target user to obtain body part images of the user.

[0126] S32: Perform image analysis on the user's body part image to determine target recommended dishes.

[0127] S33. Determine at least one candidate cooking recipe based on the target dish recommendation, and feed the candidate cooking recipe back to the target user, who then selects a target cooking recipe from the candidate cooking recipes.

[0128] S34, detecting foreign objects inside the cavity of the steam oven, and when it is determined that there are no foreign objects, controlling the execution of a cavity preheating program to preheat the cavity of the steam oven according to a target cooking recipe, and sending a cooking prompt message to the target user after the preheating is completed.

[0129] S35. When detecting that the target user is approaching, the door of the steam oven is automatically opened, and the target user places cooking ingredients into the cavity of the steam oven.

[0130] S36: Control a second image acquisition device located just above the interior of the steam oven cavity to acquire images of the cooking ingredients to obtain images of the cooking ingredients.

[0131] S37. Perform image analysis on the image of the cooking ingredients, detect the type, quantity and location of the ingredients based on the image analysis results, and after the detection is passed, determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters.

[0132] S38: During the cooking process, the cooking status of the ingredients is monitored in real time. If the ingredients are cooked or the cooking end conditions are met, the cooking process is terminated and a notification message is sent to the target user. If the target user chooses to keep the food warm, S39-S310 are executed; if the target user chooses to take the cooked food out directly, S311-S317 are executed.

[0133] S39, controlling the execution of the food keeping program, detecting the keeping time of the cooking ingredients in real time, and determining the nutrient loss rate of the cooking ingredients according to the type of the cooking ingredients and the keeping time.

[0134] S310: When the nutrient loss rate reaches a set loss rate threshold, a prompt message is sent to the target user.

[0135] S311. When the target user decides to take out the cooked food, the exhaust component and the fan component are started to exhaust the interior of the steam oven cavity, and a prompt message is sent to the target user after the exhaust is completed.

[0136] S312. When the target user decides to open the door of the steam oven, the door is controlled to open, and the second image acquisition device is used to capture in real time whether the cooking ingredients have been taken away.

[0137] Among them, when the door is opened, accessories such as steaming and baking trays or grills will be pulled out along the slide rails on both sides together with the food. When the door is opened to the maximum position, the accessories will drive the food to the removal position.

[0138] S313: After determining that the cooking ingredients are taken away by the target user, capture an image of the interior of the cavity using a second image capture device to obtain an image of the interior of the cavity.

[0139] S314: Analyze the image of the interior of the cavity to determine the area and thickness of the oil stain inside the cavity, and determine whether to start the automatic cleaning program based on the area and thickness of the oil stain. If yes, execute S315; if not, the process ends.

[0140] S315 , controlling the execution of the automatic cleaning program to clean the oil inside the cavity, and after the oil cleaning is completed, performing humidity detection on the inside of the cavity.

[0141] S316: Determine whether to start the drying process based on the humidity detection result. If yes, execute S317; if no, the process ends.

[0142] S317, controlling the execution of the drying program, starting the exhaust assembly and the fan assembly, and detecting the humidity inside the cavity in real time during the execution of the drying program, and turning off the exhaust assembly and the fan assembly until the preset humidity condition inside the cavity is met.

[0143] Assume that the first image acquisition device is a high-definition camera located in front of the oven door, in front of the integrated stovetop, or at the waist control position. The second image acquisition device is a hyperspectral recognition camera located directly above the oven cavity. The detailed implementation process of the above process is as follows:

[0144] The control method before cooking includes: using a high-definition camera on the door of the steam oven or a high-definition camera module located on the integrated stove storage table or waist control part to collect the user's physical condition information, such as the complexion of the hands, face, etc. to determine the user's physical condition, and giving corresponding dish recommendations based on the user's physical condition analysis results, and giving corresponding or similar recipes in the steam oven for the user to choose.

[0145] The control method during cooking includes: after the user selects the corresponding recommended recipe, the steam oven uses the built-in hyperspectral recognition camera to perform a pre-cooking inspection of the interior of the steam oven, such as whether there are foreign objects or related accessories. If there are related accessories, the user is reminded to remove them in advance to prevent the accessories from being too hot after preheating and the user from being burned when taking them. The cavity preheating procedure is carried out based on the relevant judgment results and the user's recipe selection. After preheating, the user will be reminded that cooking can begin. When the user brings the prepared ingredients to the integrated stove, the high-definition camera recognizes the user's approach and prompts whether to open the steam oven door. After the user confirms, the door will automatically open. After the user puts the ingredients into the cavity, the hyperspectral recognition camera is turned on to confirm the type, quantity, location, etc. of the ingredients, and the cooking program is started after confirmation. During the cooking process, the built-in hyperspectral recognition camera regularly collects data on the status of the food in the cavity and monitors the degree of cooking in real time until cooking is completed.

[0146] The post-cooking control method includes: after cooking is completed, the built-in voice module will issue a voice broadcast and synchronize it to the terminal mobile phone APP, reminding the user to take out the cooked food or choose to continue to keep it warm inside the cavity. When the user chooses to keep warm, the machine will start the keep warm program and count the keep warm time. During the keep warm process, the system will determine the nutrient loss rate based on the keep warm time of different foods. When the nutrient content reaches the minimum set value for consumption, the voice system will issue a take-out reminder and push the reminder to the user's mobile terminal APP simultaneously. After the user gives feedback on the take-out information, the machine will start the take-out program. The subsequent procedures are the same as the control procedures when the user directly chooses to take out the food after cooking.

[0147] When the user chooses to remove the food, the machine receives the user's selection signal and activates the integrated stove's fan system and the exhaust system. The hot air and steam inside the oven cavity are discharged through the exhaust structure into the integrated stove's fan system, cooling the cavity and allowing the user to safely remove the food, effectively preventing burns caused by high-temperature food handling. After the exhaust is completed, the voice module prompts whether to open the oven door. After the user confirms, the door automatically opens. As the door opens, the steam-baking tray or grill accessory, along with the food, is pulled out along the slide rails on both sides. When the door opens to its full position, the accessory pulls the food to the removal position. Once the food reaches the removal position, the voice system reminds the user to remove the food. It checks at regular intervals to see if the food has been removed. If not, the reminder to remove the food will continue until the user removes the food. After the user removes the food, the door automatically closes and determines whether to initiate the cavity self-cleaning process.

[0148] The self-cleaning determination system primarily uses a hyperspectral recognition camera to analyze the cleanliness of the cavity's inner surface, calculating the coverage area and thickness of oil stains. Based on this coverage and thickness, the system then determines whether to initiate a self-cleaning procedure. If the cavity's inner surface cleanliness reaches the set self-cleaning level, the cavity self-cleaning procedure begins. After the self-cleaning procedure completes, the cavity's humidity control program checks the humidity inside the cavity and, based on the test results, determines whether to initiate a drying procedure.

[0149] If drying is not required, the appliance automatically turns off the display and enters standby mode for power saving. If the humidity determination indicates drying is necessary, the appliance begins the drying process. Once the drying process is initiated, the integrated stove's fan system and exhaust system activate, continuously exhausting the heat and steam from the cavity. During the drying process, the humidity control system periodically checks the humidity. Once the set humidity value is reached, the drying process is completed and a tone sounds, signaling the end of drying. The appliance then automatically turns off the display and enters standby mode.

[0150] Example 4

[0151] Figure 4 This is a structural diagram of a cooking control device for an integrated stove provided in a fourth embodiment of the present invention. The cooking control device for an integrated stove provided in an embodiment of the present invention is applicable to cooking control of an integrated stove integrated with a steam oven for cooking food. The cooking control device for the integrated stove can be implemented in the form of hardware and / or software, such as Figure 4 As shown, the device specifically includes: a foreign body detection module 401, a food placement reminder module 402, a food cooking module 403 and a cooking end reminder module 404.

[0152] A foreign body detection module 401 is used to determine a target cooking recipe and perform foreign body detection on the interior of the steam oven cavity to obtain a foreign body detection result;

[0153] The food placement reminder module 402 is used to prompt the target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result;

[0154] The ingredient cooking module 403 is configured to determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters;

[0155] The cooking completion reminder module 404 is configured to send a cooking completion reminder message to the target user when the cooking completion condition of the ingredients is met, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

[0156] The above technical solution improves the safety of the cooking process by detecting foreign objects before cooking, avoiding the dangerous situations caused by continuous high-temperature heating of flammable and explosive foreign objects during the cooking process. This improves the safety of the pre-processing function before cooking and improves the safety of the pre-processing function before cooking. At the same time, after cooking is completed, a reminder is sent to the user, and the user decides whether to perform the removal operation. This avoids the situation in which the user cannot enjoy the cooked food in time and the food is automatically removed or left for a long time, causing the food to spoil or lose its taste. This improves the user experience of the post-processing function after cooking. By adding the foreign object detection function before cooking and the ingredient reminder function after cooking, the comprehensiveness of the integrated stove with a steam oven for ingredient cooking is improved, thereby improving the user experience of the integrated stove's cooking control process.

[0157] Optionally, the integrated stove further includes a first image acquisition device; the first image acquisition device is placed on the table of the integrated stove; accordingly, the foreign object detection module 401 is specifically used to:

[0158] When a target user is detected within a preset range of the integrated stove, controlling the first image acquisition device to acquire body part images of the target user to obtain body part images of the user;

[0159] Performing image analysis on the image of the user's body part to determine target recommended dishes;

[0160] Determining at least one candidate cooking recipe based on the target dish recommendation, and feeding back the candidate cooking recipe to the target user;

[0161] In response to the target user's selection operation on each of the candidate cooking recipes, a target cooking recipe is determined.

[0162] Optionally, the cavity of the steam oven of the integrated stove includes a second image acquisition device located inside the cavity; accordingly, the device further includes:

[0163] a cooking image determination module, configured to control the second image acquisition device to acquire an image of the cooking ingredients placed in the cavity before determining cooking parameters according to the target cooking recipe and performing a cooking operation on the cooking ingredients based on the cooking parameters to obtain an image of the cooking ingredients;

[0164] An image analysis module is used to analyze the cooking ingredient image to determine the ingredient type, ingredient quantity, and ingredient location information;

[0165] a type detection result determination module, configured to determine an ingredient type detection result based on the ingredient type information and the target cooking recipe; and

[0166] a quantity detection result determination module, configured to determine an ingredient quantity detection result based on the ingredient quantity information and the target cooking recipe; and

[0167] a location detection result determination module, configured to determine a food location detection result based on the food location information;

[0168] a target detection result determination module, configured to determine a target food detection result based on the food type detection result, the food quantity detection result, and the food position detection result;

[0169] The cooking parameter determination module is used to determine the cooking parameters according to the target cooking recipe if the target ingredient detection result is passed, and perform a cooking operation on the cooking ingredient based on the cooking parameters.

[0170] Optionally, the device further includes:

[0171] a process image determination module, configured to, after determining cooking parameters according to the target cooking recipe and performing a cooking operation on the cooking ingredients based on the cooking parameters, control the second image acquisition device to perform image detection on the cooking ingredients during the cooking process to obtain an image of the cooking process of the ingredients;

[0172] a process image analysis module, configured to perform image analysis on the food cooking process image to determine the cooking state of the food;

[0173] A cooking process judgment module, used to determine whether to end the cooking of the ingredients according to the cooking status of the ingredients;

[0174] The end reminder sending module is used to execute the sending of cooking end reminder information to the target user if it is determined that the cooking of the ingredients is ended, so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder information.

[0175] Optionally, the device further includes:

[0176] a keep-warm time detection module for, after sending a cooking end reminder message to the target user so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder message, controlling execution of a food keep-warm program in response to a food keep-warm control instruction generated by the target user based on the cooking end reminder message, and detecting the keep-warm time of the cooking ingredients in real time;

[0177] a nutrient loss rate determination module, configured to determine the nutrient loss rate of the cooking ingredients based on the type of the cooking ingredients and the heat preservation time;

[0178] The nutrient loss prompt information sending module is used to send nutrient loss prompt information to the target user when the nutrient loss rate reaches a set loss rate threshold, so that the target user can determine whether to take out the cooking ingredients based on the nutrient loss information.

[0179] Optionally, the integrated stove further includes a fan assembly and an exhaust assembly; accordingly, the device further includes:

[0180] a steam exhaust module for, after sending a cooking end reminder message to the target user so that the target user can determine whether to remove the cooking ingredients based on the cooking end reminder message, activating the exhaust assembly and the fan assembly if the target user determines to remove the cooking ingredients based on the nutrient loss information or determines to remove the cooking ingredients based on the cooking end reminder message, so as to exhaust the steam inside the cavity of the steam oven into the fan assembly through the exhaust assembly, and controlling the fan assembly to exhaust the steam outside the integrated stove;

[0181] The exhaust information generating module is used to send steam exhaust information to the target user, so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information.

[0182] The device further comprises:

[0183] a door opening module, configured to, after sending the steam exhaust information to the target user so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information, control the door of the steam oven to open if a steam oven door opening instruction sent by the target user is received;

[0184] an internal image acquisition module, configured to acquire an image of the interior of the cavity by using a second image acquisition device disposed just above the cavity of the steaming oven after detecting that the target user has taken the cooking ingredients from the steaming oven, to obtain an image of the interior of the cavity;

[0185] An internal image analysis module, configured to perform image analysis on the internal image of the cavity to determine the area and thickness of the oil stain inside the cavity;

[0186] The cleaning module is used to determine whether to start the automatic cleaning program according to the oil stain area and the oil stain thickness;

[0187] The oil cleaning module is used to control the execution of the automatic cleaning program to clean the oil inside the cavity if it is determined that the automatic cleaning program is to be started.

[0188] Optionally, the device further includes:

[0189] a humidity detection module, configured to detect the humidity inside the cavity after the control starts the automatic cleaning program and cleans the oil inside the cavity, and obtain a humidity detection result;

[0190] A drying start judgment module is used to determine whether to start the drying program according to the humidity detection result;

[0191] The drying module is used to control the execution of the drying program if it is determined to start the drying program, start the exhaust component and the fan component, and detect the humidity inside the cavity in real time during the execution of the drying program until the preset humidity condition inside the cavity is met, and then turn off the exhaust component and the fan component.

[0192] The food placement reminder module 402 is specifically used to:

[0193] If the foreign matter detection result indicates that no foreign matter exists in the cavity, controlling execution of a cavity preheating program to preheat the cavity of the steam oven according to the target cooking recipe;

[0194] When the preheating end condition is met, a preheating end prompt message is sent to the target user, so that the target user can place cooking ingredients into the cavity of the steam oven based on the preheating end prompt message.

[0195] The cooking control device of the integrated stove provided in the embodiment of the present invention can execute the cooking control method of the integrated stove provided in any embodiment of the present invention, and has the corresponding functional modules and beneficial effects of the execution method.

[0196] Example 5

[0197] Figure 5This is a schematic diagram of the structure of an integrated stove according to a fifth embodiment of the present invention. The integrated stove 10 includes a controller 11, a steam oven 12, a first image capture device 13 placed on the countertop of the integrated stove 10, a second image capture device 14 located directly above the cavity of the steam oven 12, an exhaust assembly 15, and a fan assembly 16. Controller 11 is used to execute the cooking control method for any of the integrated stoves described in the preceding embodiments.

[0198] It should be understood that the various forms of the processes shown above can be used to reorder, add, or delete steps. For example, the steps described in the present invention can be performed in parallel, sequentially, or in a different order, as long as the desired results of the technical solution of the present invention can be achieved. This is not limited herein.

[0199] The above specific embodiments do not limit the scope of protection of the present invention. Those skilled in the art will appreciate that various modifications, combinations, sub-combinations, and substitutions may be made based on design requirements and other factors. Any modifications, equivalent substitutions, and improvements made within the spirit and principles of the present invention are intended to be included within the scope of protection of the present invention.

Claims

1. A cooking control method for an integrated stove, characterized in that: A controller applied to an integrated stove, wherein the integrated stove also includes a steam oven, and the method includes: Determining a target cooking recipe, and performing a foreign object detection on the interior of the steam oven cavity to obtain a foreign object detection result; prompting the target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result; determining cooking parameters according to the target cooking recipe, and performing a cooking operation on the cooking ingredients based on the cooking parameters; When the cooking completion condition of the ingredients is met, a cooking completion reminder message is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking completion reminder message.

2. The method according to claim 1, characterized in that The integrated stove further includes a first image acquisition device; the first image acquisition device is placed on the table of the integrated stove; accordingly, determining the target cooking recipe includes: When the target user is detected within a preset range of the integrated stove, controlling the first image acquisition device to acquire body part images of the target user to obtain body part images of the user; Performing image analysis on the image of the user's body part to determine target recommended dishes; Determining at least one candidate cooking recipe based on the target dish recommendation, and feeding back the candidate cooking recipe to the target user; In response to the target user's selection operation on each of the candidate cooking recipes, a target cooking recipe is determined.

3. The method according to claim 1, characterized in that The cavity of the steam oven of the integrated stove includes a second image acquisition device located inside the cavity; accordingly, before determining cooking parameters according to the target cooking recipe and performing a cooking operation on the cooking ingredients based on the cooking parameters, the method further includes: controlling the second image acquisition device to acquire an image of the cooking ingredients placed inside the cavity to obtain an image of the cooking ingredients; Performing image analysis on the cooking ingredient image to determine ingredient type information, ingredient quantity information, and ingredient location information; Determining an ingredient type detection result based on the target cooking recipe according to the ingredient type information; and Determining an ingredient quantity detection result based on the target cooking recipe according to the ingredient quantity information; and Determining a food location detection result according to the food location information; Determining a target food detection result based on the food type detection result, the food quantity detection result, and the food position detection result; If the target ingredient detection result is passed, the cooking parameters are determined according to the target cooking recipe, and the cooking operation is performed on the cooking ingredient based on the cooking parameters.

4. The method according to claim 3, characterized in that After determining the cooking parameters according to the target cooking recipe and performing a cooking operation on the cooking ingredients based on the cooking parameters, the method further includes: During the cooking process of the cooking ingredients, controlling the second image acquisition device to perform image detection on the cooking ingredients during the cooking process to obtain an image of the cooking process of the ingredients; Performing image analysis on the image of the cooking process of the food ingredients to determine the cooking state of the food ingredients; Determining whether to end cooking of the ingredients according to the cooking status of the ingredients; If so, the cooking end reminder information is sent to the target user, so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder information.

5. The method according to claim 1, wherein After sending the cooking end reminder information to the target user so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder information, the method further includes: In response to a food keeping warm control instruction generated by the target user based on the cooking end reminder information, controlling the execution of a food keeping warm program and detecting the keeping warm time of the cooking ingredients in real time; Determining a nutrient loss rate of the cooking ingredients based on the type of the cooking ingredients and the heat preservation time; When the nutrient loss rate reaches a set loss rate threshold, nutrient loss prompt information is sent to the target user, so that the target user can determine whether to take out cooking ingredients based on the nutrient loss information.

6. The method according to claim 5, characterized in that The integrated stove further includes a fan assembly and an exhaust assembly; accordingly, after sending a cooking end reminder message to the target user so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder message, the integrated stove further includes: If the target user determines to take out the cooking ingredients based on the nutrient loss information or determines to take out the cooking ingredients based on the cooking end reminder information, the exhaust assembly and the fan assembly are activated to discharge the steam inside the cavity of the steam oven into the fan assembly through the exhaust assembly, and the fan assembly is controlled to discharge the steam outside the integrated stove; The steam exhaust information is sent to the target user, so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information.

7. The method according to claim 6, characterized in that After sending the steam exhaust information to the target user so that the target user can determine whether to open the door of the steam oven based on the steam exhaust information, the method further includes: If a steam oven door opening instruction sent by the target user is received, controlling the steam oven door to open; After detecting that the target user has taken the cooking ingredients from the steam oven, an image of the interior of the cavity is captured by a second image capture device disposed just above the interior of the cavity of the steam oven to obtain an image of the interior of the cavity; Performing image analysis on the image of the interior of the cavity to determine the area and thickness of the oil stain inside the cavity; determining whether to start an automatic cleaning program according to the oil stain area and the oil stain thickness; If so, the automatic cleaning program is controlled to be executed to clean the oil inside the cavity.

8. The method according to claim 7, characterized in that After the control starts the automatic cleaning program and cleans the oil inside the cavity, the method further includes: Performing humidity detection on the interior of the cavity to obtain a humidity detection result; determining whether to start a drying process based on the humidity detection result; If so, the control executes the drying program, starts the exhaust component and the fan component, and during the execution of the drying program, detects the humidity inside the cavity in real time until the preset humidity condition inside the cavity is met, and then turns off the exhaust component and the fan component.

9. The method according to claim 1, characterized in that The method of prompting a target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result includes: If the foreign matter detection result indicates that no foreign matter exists in the cavity, controlling execution of a cavity preheating program to preheat the cavity of the steam oven according to the target cooking recipe; When the preheating end condition is met, a preheating end prompt message is sent to the target user, so that the target user can place cooking ingredients into the cavity of the steam oven based on the preheating end prompt message.

10. A cooking control device for an integrated stove, characterized in that: A controller configured for an integrated stove, the integrated stove also including a steam oven, the device comprising: a foreign body detection module, configured to determine a target cooking recipe and perform foreign body detection on the interior of the steam oven cavity to obtain a foreign body detection result; an ingredient placement reminder module, configured to prompt a target user to place cooking ingredients into the cavity of the steam oven according to the foreign object detection result; An ingredient cooking module, configured to determine cooking parameters according to the target cooking recipe, and perform cooking operations on the cooking ingredients based on the cooking parameters; The cooking end reminder module is used to send a cooking end reminder message to the target user when the cooking end condition of the ingredients is met, so that the target user can determine whether to take out the cooking ingredients based on the cooking end reminder message.

11. An integrated stove, characterized in that: include: A controller, a steam oven, a first image acquisition device placed on the countertop of the integrated stove, a second image acquisition device located inside the cavity of the steam oven, an exhaust assembly, and a fan assembly; Wherein, the controller is used to execute the cooking control method of the integrated stove described in any one of claims 1-9.

Images