Cooking control method and device, electronic equipment and storage medium

Abstract

The embodiment of the invention discloses a cooking control method and device, electronic equipment and a storage medium. The cooking control method comprises the steps of obtaining cooking parameters corresponding to a plurality of dishes placed in a cooking cavity at the same time; the cooking parameters comprise cooking duration and cooking temperature of each dish; controlling the cooking equipment to heat the plurality of dishes at a first preset temperature for a preset duration; controlling the cooking equipment to continuously heat at a second preset temperature, and collecting humidity and temperature in the cooking cavity; when it is detected that the temperature reaches the preset target temperature and the humidity reaches the preset humidity range, it is confirmed that the multiple dishes meet the preset maturity threshold value. According to the method and the device, the defects existing when multiple dishes are cooked at the same time in the prior art are overcome, the cooking effect of putting in and taking out at the same time is achieved, the operation difficulty of a user is remarkably reduced, and meanwhile the cooking efficiency and the overall user experience are improved.

Description

Technical Field

[0001] The present invention relates to the technical field of intelligent kitchen appliance automatic control, and in particular to a cooking control method, device, electronic device and storage medium. Background Art

[0002] Existing smart steam ovens still lack a comprehensive and effective solution for cooking multiple types of dishes simultaneously. Current technologies primarily focus on cooking a single type of dish. For example, they use food probes to monitor the internal temperature of large cuts of meat (such as steak, roast chicken, and roast duck) to accurately determine their doneness, particularly the degree of doneness of steak; use temperature and humidity sensors to monitor the humidity within the cooking vessel to control the cooking of skewers or tarts; and use cameras to identify changes in the color and shape of the dish being cooked, enabling cooking monitoring of certain dishes. However, these methods only address a single issue and cannot meet the complex demands of cooking multiple types of dishes simultaneously. The limitations of existing technologies are particularly evident when the cooking parameters and doneness of different dishes must be comprehensively considered. Summary of the Invention

[0003] This application provides a cooking control method, device, electronic device, and storage medium to at least address the challenges faced by existing technologies when cooking multiple dishes simultaneously. This challenge is that when a dish reaches a cooked state prematurely, it needs to be removed separately, which not only requires the cook to manually adjust cooking parameters multiple times but also requires frequent operations during the cooking process. The technical solutions of this application are as follows: According to a first aspect of an embodiment of the present application, there is provided a cooking control method, comprising: Obtaining cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity; the cooking parameters include cooking time and cooking temperature for each dish; controlling the cooking device to heat the plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on a cooking time corresponding to a target dish among the plurality of dishes, wherein the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature; controlling the cooking device to continue heating at a second preset temperature and collecting the humidity and temperature in the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, and the third target cooking temperature is determined based on the first target cooking temperature and the second target cooking temperature; When it is detected that the temperature reaches the preset target temperature and the humidity reaches the preset humidity range, it is confirmed that the plurality of dishes meet the preset maturity threshold.

[0004] In some exemplary embodiments, the method further comprises: When the humidity reaches the preset humidity range and the temperature does not reach the preset target temperature, lowering the cooking temperature to a third preset temperature and continuing heating until the temperature reaches the preset target temperature; wherein the third preset temperature is determined based on the second target cooking temperature; When the temperature reaches the preset target temperature and the humidity does not reach the preset humidity range, the second preset temperature is maintained until the humidity reaches the preset humidity range.

[0005] In some exemplary embodiments, after obtaining the cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity, the method further includes: Determining whether the cooking parameters are within a preset error range; When it is detected that the cooking parameters of the plurality of dishes do not exceed the preset error range, the operation step of controlling the cooking device to heat the plurality of dishes at a first preset temperature is performed.

[0006] In some exemplary embodiments, after confirming that the plurality of dishes meet a preset maturity threshold, the method further includes: Obtaining image information of the plurality of dishes; Based on the image information, extracting color information corresponding to the image information; Comparing the extracted color information with preset maturity color information, and calculating a color deviation based on the comparison result; In the case where the color deviation exceeds a preset threshold, detecting whether the current humidity in the cooking cavity is lower than a preset target humidity; When the current humidity is lower than the preset target humidity, controlling the humidifying device to humidify the cooking cavity until the humidity reaches the preset target humidity; When it is detected that the current humidity is higher than the preset target humidity, the cooking cavity is dehumidified until the humidity reaches the preset target humidity.

[0007] In some exemplary embodiments, before obtaining cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity, the method further includes: determining whether the plurality of dishes require the use of food probes; When it is determined that the food probe needs to be used, sending a reminder message to insert the food probe; When it is determined that the food probe is not needed, the step of obtaining cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity is performed.

[0008] In some exemplary embodiments, the method further comprises: When it is detected that the plurality of dishes have met the preset maturity, a door opening instruction is sent to the cooking device, so that the cooking device opens the door in response to the door opening instruction and sends a reminder message that cooking is completed to the user.

[0009] According to a second aspect of an embodiment of the present application, there is provided a cooking control device, comprising: A cooking parameter acquisition unit is configured to acquire cooking parameters corresponding to a plurality of dishes placed simultaneously in the cooking cavity; the cooking parameters include cooking time and cooking temperature for each dish; The first heating unit is configured to control the cooking device to heat the plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on a cooking time corresponding to a target dish among the plurality of dishes, wherein the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature; a second heating unit configured to control the cooking device to continue heating at a second preset temperature and collect humidity and temperature within the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, which is determined based on the first target cooking temperature and the second target cooking temperature; The maturity confirmation unit is configured to confirm that the plurality of dishes meet a preset maturity threshold when it is detected that the temperature reaches a preset target temperature and the humidity reaches a preset humidity range.

[0010] In some exemplary embodiments, the apparatus further comprises: a temperature adjustment unit configured to, when the humidity reaches the preset humidity range and the temperature does not reach the preset target temperature, lower the cooking temperature to a third preset temperature and continue heating until the temperature reaches the preset target temperature; wherein the third preset temperature is determined based on the second target cooking temperature; The humidity adjustment unit is configured to maintain the second preset temperature until the humidity reaches the preset humidity range when the temperature reaches the preset target temperature and the humidity does not reach the preset humidity range.

[0011] In some exemplary embodiments, the apparatus further comprises: a cooking parameter determination unit, configured to determine whether the cooking parameter is within a preset error range; The heating confirmation unit is configured to execute the operation step of controlling the cooking device to heat the multiple dishes at a first preset temperature when it is detected that the cooking parameters of the multiple dishes do not exceed the preset error range.

[0012] In some exemplary embodiments, the apparatus further comprises: an image information acquiring unit, configured to acquire image information of the plurality of dishes; A color information extraction unit is configured to extract color information corresponding to the image information based on the image information; a color deviation calculation unit configured to compare the extracted color information with preset maturity color information and calculate the color deviation based on the comparison result; a humidity detection unit configured to detect whether the current humidity in the cooking cavity is lower than a preset target humidity when the color deviation exceeds a preset threshold; a humidification control unit configured to control the humidification device to humidify the cooking cavity until the humidity reaches the preset target humidity when the current humidity is lower than the preset target humidity; The dehumidification control unit is configured to, when detecting that the current humidity is higher than the preset target humidity, dehumidify the cooking cavity until the humidity reaches the preset target humidity.

[0013] In some exemplary embodiments, the apparatus further comprises: a food probe determination unit configured to determine whether the plurality of dishes require the use of a food probe; a reminder information sending unit, configured to send a reminder information to insert the food probe when it is determined that the food probe needs to be used; The cooking parameter acquisition unit is configured to execute the operation step of acquiring cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity when it is determined that the food probe is not needed.

[0014] In some exemplary embodiments, the apparatus further comprises: The cabinet door control unit is configured to send a cabinet door opening instruction to the cooking device when it is detected that the multiple dishes have met the preset maturity, so that the cooking device opens the cabinet door in response to the cabinet door opening instruction and sends a reminder message that cooking is completed to the user.

[0015] According to a third aspect of an embodiment of the present disclosure, there is provided an electronic device, including: processor; a memory for storing instructions executable by the processor; The processor is configured to execute the instructions to implement the cooking control method of the first aspect.

[0016] According to a fourth aspect of an embodiment of the present disclosure, a computer-readable storage medium is provided. When instructions in the computer-readable storage medium are executed by a processor of an electronic device, the electronic device is enabled to execute the cooking control method of the first aspect mentioned above.

[0017] According to a fifth aspect of an embodiment of the present disclosure, a computer program product is provided, comprising a computer program, which implements the cooking control method of the first aspect when executed by a processor.

[0018] The technical solutions provided by the embodiments of this application bring at least the following beneficial effects: The invention obtains cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity; the cooking parameters include the cooking time and cooking temperature of each dish; controls the cooking device to heat the multiple dishes at a first preset temperature for a preset time; controls the cooking device to continue heating at a second preset temperature, and collects the humidity and temperature in the cooking cavity; and confirms that the multiple dishes meet a preset maturity threshold when detecting that the temperature reaches a preset target temperature and the humidity falls within a preset humidity range. This application solves the shortcomings of the existing technology in cooking multiple dishes simultaneously, achieving an efficient "simultaneous addition and removal" cooking effect, significantly reducing the user's operational difficulty, and improving cooking efficiency and the overall user experience. BRIEF DESCRIPTION OF THE DRAWINGS

[0019] In order to more clearly illustrate the technical solutions in the embodiments of the present application, 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 application. For ordinary technicians in this field, other drawings can be obtained based on these drawings without any creative work.

[0020] Figure 1 A cooking control method according to an embodiment of the present invention is provided. Figure 1 ; Figure 2 A cooking control method according to an embodiment of the present invention is provided. Figure 2 ; Figure 3 A cooking control method according to an embodiment of the present invention is provided. Figure 3 ; Figure 4 A cooking control method according to an embodiment of the present invention is provided. Figure 4 ; Figure 5 A cooking control method according to an embodiment of the present invention is provided. Figure 5 ; Figure 6 A cooking control method according to an embodiment of the present invention is provided. Figure 6 ; Figure 7 A structural block diagram of a cooking control device provided in an embodiment of the present application; Figure 8 This is a structural block diagram of an electronic device provided in an embodiment of the present application.

[0021] Implementation Method The following will be combined with the drawings in the embodiments of this specification to clearly and completely describe the technical solutions in the embodiments of this specification. Obviously, the embodiments described are only part of the embodiments of this specification, not all of the embodiments. Based on the embodiments in this specification, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of this invention.

[0022] 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 are interchangeable 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 server 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.

[0023] See also Figure 1 , which shows a process diagram of a cooking control method provided by an embodiment of the present application Figure 1 . It should be noted that this specification provides method operation steps such as embodiments or flow charts, but may include more or fewer operation steps based on conventional or non-creative work. The order of steps listed in the embodiments is only one way of executing the steps among many orders, and does not represent the only order of execution. When the actual system or product is executed, it can be executed in the order shown in the embodiments or drawings or in parallel (for example, in a parallel processor or multi-threaded processing environment). Specifically, Figure 1 As shown, the method includes: S101, obtaining cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity; the cooking parameters include cooking time and cooking temperature of each dish.

[0024] Specifically, a high-definition camera, equipped with image recognition capabilities, is installed on the exterior of the cooking chamber or on the door. It automatically identifies dishes placed within the chamber and, by matching the images against a pre-set database, quickly retrieves the corresponding cooking parameters for each dish. These parameters not only cover cooking time and temperature, but also extend to cooking modes such as steaming, baking, and whether hot air is enabled. Cooking time refers to the ideal time required for a dish to achieve optimal texture and doneness; cooking temperature is the optimal temperature for evenly heating the dish to avoid overcooking or undercooking; and cooking mode allows for flexible selection of various cooking methods, such as steaming, baking, or combining hot air circulation, based on the characteristics of the dish and user needs. Furthermore, to further enhance user experience and operational flexibility, the system features an intuitive human-computer interface. Users can rely not only on the camera's automatic recognition function but also manually enter cooking parameters for each dish based on their preferences or specific needs. This ensures an intelligent and automated cooking process while also fully considering the user's individual needs, making the cooking process more convenient, efficient, and precise.

[0025] S102, controlling the cooking equipment to heat a plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on the cooking time corresponding to a target dish among the plurality of dishes, and the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature.

[0026] Specifically, this stage is the preheating phase of the cooking device. The first preset temperature corresponds to the highest cooking temperature among multiple dishes. For example, if the cooking temperatures for the dishes are 180°C, 175°C, and 170°C, the first target cooking temperature is set to the highest of these temperatures, thus determining the first preset temperature to be 180°C. This ensures that the temperature within the cooking chamber can be quickly raised during the preheating phase to meet the heating requirements of high-temperature dishes. Simultaneously, the second target cooking temperature is set to the lowest of these temperatures, thus determining that the target dish is the one with the lowest cooking temperature. The preset cooking time is determined based on the target dish's cooking time, typically half of the target dish's cooking time. For example, under the aforementioned cooking temperature conditions, if the target dish's cooking time is 23 minutes, the preset cooking time is 11.5 minutes. This not only provides rapid heating conditions for high-temperature dishes, but also ensures uniform heating of low-temperature dishes, laying the foundation for subsequent cooking stages and significantly improving cooking efficiency and user experience.

[0027] S103, controlling the cooking device to continue heating at a second preset temperature, and collecting the humidity and temperature in the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, and the third target cooking temperature is determined based on the first target cooking temperature and the second target cooking temperature.

[0028] Specifically, the second preset temperature is the middle temperature between the first and second target cooking temperatures for multiple dishes. The specific rules are as follows: if the number of dishes is odd, the dish temperatures are sorted by order and the single middle temperature is taken as the second preset temperature. If the number of dishes is even, the second preset temperature is the average of the two middle temperatures after sorting. For example, if there are only two dishes (e.g., 180°C and 170°C), the middle temperature is the average of these two temperatures, 175°C, so the second preset temperature is 175°C. If there are three dishes (e.g., 180°C, 175°C, and 170°C), and the middle temperature after sorting is 175°C, the second preset temperature is 175°C. If there are four dishes (e.g., 180°C, 175°C, 170°C, and 165°C), the second preset temperature is the average of the two middle temperatures (175°C and 170°C), 172.5°C. By precisely controlling the second preset temperature, the medium-temperature heating stage can be optimized and adjusted, taking into account the cooking needs of different dishes, thereby improving cooking efficiency and the final dish quality.

[0029] Furthermore, temperature and humidity sensors are installed to monitor the temperature and humidity inside the cooking chamber in real time. To ensure the accuracy and stability of the temperature and humidity sensor data within the cooking chamber, the sensors can be installed in an area of ​​the chamber that is not directly exposed to the airflow. This prevents airflow disturbances at the airflow from causing rapid changes in local temperature and humidity, which in turn affects the stability of the sensor readings.

[0030] S104: When it is detected that the temperature reaches the preset target temperature and the humidity reaches the preset humidity range, confirm that the plurality of dishes meet the preset maturity threshold.

[0031] Specifically, after completing the high-temperature preheating stage, the cooking device enters the medium-temperature cooking stage, at which time the device continues to heat at the second preset temperature. During this process, the system obtains the temperature value of the temperature sensor (ProbeTempDetectValue) in real time and compares it with the preset target temperature (ProbeTempDetectValueSet). When the difference between the target temperature and the actual temperature is less than or equal to 5, the system confirms that the dish has reached the preset target temperature. At the same time, the system further accurately judges the maturity of the food by monitoring the humidity changes in the cooking chamber in real time. The specific method is: set an array CavityHumidityDetectValue

[30] with a length of 30, collect humidity values ​​at a frequency of once per second and store them in the array. The system calculates the data error of specific positions in the array (such as CavityHumidityDetectValue[0], CavityHumidityDetectValue[9], CavityHumidityDetectValue

[19] , CavityHumidityDetectValue

[29] ). When these error values ​​are controlled within the preset range (such as within 5), it is determined that the humidity has reached a steady state, and then it is inferred that the food is close to maturity. This provides precise control over the cooking process, ensuring that food is evenly heated in a suitable environment, ultimately achieving the desired cooking effect. This effectively addresses the shortcomings of existing technologies when cooking multiple dishes simultaneously, achieving efficient "simultaneous in-and-out" cooking, significantly reducing user operational difficulty and improving cooking efficiency and user experience.

[0032] In some exemplary embodiments, Figure 2 The above step S104 may be implemented as follows, including: S201, when the humidity reaches the preset humidity range and the temperature has not reached the preset target temperature, lower the cooking temperature to a third preset temperature and continue heating until the temperature reaches the preset target temperature; wherein the third preset temperature is determined based on the second target cooking temperature.

[0033] Specifically, the third preset temperature is determined based on the second target cooking temperature and is typically equal to the second target cooking temperature. For example, when the cooking temperatures for a dish are 180°C, 175°C, and 170°C, respectively, the second target cooking temperature is 170°C, so the third preset temperature is also 170°C. If actual needs require the third preset temperature to be lower than the second target cooking temperature, it can be adjusted based on the specific situation. The cooking temperature is further adjusted to the third preset temperature (low temperature) and continued heating at this temperature until the temperature in the cooking chamber reaches the preset target temperature. During this process, the system monitors temperature and humidity data in real time and dynamically adjusts heating parameters to ensure that each dish reaches the maturity threshold while avoiding the impact of excessively high or low temperatures on the cooking effect.

[0034] S202: When the temperature reaches the preset target temperature and the humidity does not reach the preset humidity range, maintain the second preset temperature until the humidity reaches the preset humidity range.

[0035] Specifically, when the system detects that the temperature in the cooking chamber has reached the preset target temperature, but the humidity has not yet entered the preset humidity range, the system will maintain the second preset temperature and continue heating until the humidity value reaches the preset humidity range. During this process, the system monitors humidity changes in real time and dynamically adjusts the humidity level in the cooking chamber by adjusting the operating status of the steam generation module or the ventilation system. For example, if the humidity is detected to be too low, the system can automatically increase the steam output; if the humidity is too high, the exhaust function is activated to reduce the humidity. By combining the coordinated control of temperature and humidity, it ensures that the dishes are cooked in the best environment, avoiding both the dryness of the dishes caused by too low humidity and the impact of high humidity on the taste. It significantly improves the adaptability and accuracy of cooking multiple dishes at the same time, further optimizing the cooking effect and user experience.

[0036] In some exemplary embodiments, Figure 3 , after the above step S101, further comprising: S301, determining whether the cooking parameters are within a preset error range; S302: When it is detected that the cooking parameters of the plurality of dishes do not exceed the preset error range, executing the operation step of controlling the cooking device to heat the plurality of dishes at a first preset temperature.

[0037] Specifically, to improve cooking accuracy and optimize the feasibility of cooking multiple dishes simultaneously, the present embodiment introduces a comprehensive verification mechanism that performs multi-dimensional judgments on the cooking time, temperature, and cooking mode for each dish. Specifically, it first determines whether multiple dishes are in the same cooking mode (for example, all "fan-bake") to ensure consistency in cooking methods. Then, using preset temperature difference thresholds (e.g., 20°C) and cooking time difference thresholds (e.g., 10 minutes), it verifies whether the cooking temperatures and cooking times of multiple dishes are within the permitted range. If all dishes have the same cooking mode and the temperature and time differences do not exceed the preset thresholds, the dishes are deemed suitable for simultaneous cooking. Otherwise, the system prompts the user to adjust their dish selection or cook them separately to avoid significant parameter discrepancies that could affect cooking results. This improves the accuracy and adaptability of simultaneous multi-dish cooking, provides users with more intelligent and personalized cooking solutions, and optimizes cooking efficiency and user experience.

[0038] In some exemplary embodiments, Figure 4 After step S104, the method further includes: S401, obtaining image information of multiple dishes.

[0039] Specifically, image information of multiple dishes is obtained through a camera installed outside the cooking cavity or on the door, and the image is preprocessed, including denoising, brightness adjustment and color correction, to improve the accuracy of color information extraction.

[0040] S402: Extract color information corresponding to the image information based on the image information.

[0041] Specifically, image processing algorithms (such as HSV color space analysis) can be used to extract color features from dish images, and then through pixel-level analysis, the average color value (such as RGB or HSV value) of the dish surface can be calculated, and the distribution of hue, saturation, and brightness can be identified.

[0042] S403: Compare the extracted color information with the preset maturity color information, and calculate the color deviation based on the comparison result.

[0043] Specifically, the extracted color information is compared with the color-state model in the preset database to determine the real-time state of the dish (such as the degree of doneness, degree of carbonization, etc.).

[0044] S404: When the color deviation exceeds the preset threshold, detect whether the current humidity in the cooking cavity is lower than the preset target humidity.

[0045] S405 , when the current humidity is lower than the preset target humidity, controlling the humidifying device to humidify the cooking cavity until the humidity reaches the preset target humidity.

[0046] S406: When it is detected that the current humidity is higher than the preset target humidity, dehumidify the cooking cavity until the humidity reaches the preset target humidity.

[0047] Specifically, if the color deviation exceeds a preset threshold (for example, if the dish's surface color is too dark or too light), the system can determine that the current cooking conditions may be suboptimal and further monitoring of the humidity within the cooking chamber is necessary. If the current humidity is detected to be below the preset target, a humidification device (such as a steam generator) is activated to humidify the cooking chamber. During the humidification process, humidity changes are monitored in real time to ensure that the humidity value steadily rises to the target range. During humidification, the humidification rate can be dynamically adjusted based on changes in color deviation. For example, if the color deviation is large, the humidification rate is increased; if the deviation is small, a gradual humidification method is used. If the current humidity is detected to be above the preset target, a dehumidification device (such as an exhaust fan or dehumidification module) is activated to dehumidify the cooking chamber until the humidity reaches the preset target. During the dehumidification process, humidity changes are monitored in real time to ensure that the humidity value steadily falls within the target range. During dehumidification, the dehumidification rate and heating power are dynamically adjusted based on multiple data such as temperature and color deviation to maintain an optimal environment within the cooking chamber.

[0048] In some exemplary embodiments, Figure 5 Before the above step S101, the method further includes: S501, determining whether multiple dishes require the use of food probes.

[0049] Specifically, whether a food probe is needed is determined based on the type of dish and cooking requirements. For example, for meat or foods that require precise internal temperature control, a probe is usually inserted to monitor the internal temperature and moisture content of the food in real time.

[0050] Specifically, the food probe can be a wireless food probe, which is arranged on the outside of the cooking device. When not in use, it is placed in a special bracket or charging base in the cooking cavity, so that the user can use it at any time. When in use, the user inserts the food probe into the food in the cavity, ensuring that the measuring end of the food probe is completely inserted into the food to obtain accurate data. An antenna is installed in the cooking cavity, and the food probe can cooperate with the receiving device through the antenna to achieve efficient signal transmission. The present application not only improves the flexibility and convenience of cooking by placing the wireless food probe outside the cavity and inserting it into the food when needed, combined with the antenna installed in the cavity to achieve signal transmission, but also ensures the controllability of the cooking process and the quality of the food through precise temperature monitoring and real-time data transmission.

[0051] S502: When it is determined that the food probe is not needed, the cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity are obtained.

[0052] Specifically, if it is determined that a food probe is required, a reminder to insert the probe will be sent to the user through the human-machine interface (HMI) or remote message push. The user can receive this notification through the device's touch screen, mobile application, or voice assistant, and insert the probe into the food according to the prompt. For example, a smart oven will prompt the user to insert the probe when it starts up, and guide the user to complete the operation through the operation guidance interface. If it is determined that a food probe is not required, the device will automatically obtain the cooking parameters corresponding to multiple dishes in the cooking chamber. The cooking equipment can flexibly adjust the operating mode according to different cooking needs. It can not only accurately monitor the status of food through the food probe, but also complete cooking according to preset parameters without the food probe, thereby providing users with an efficient and convenient cooking experience.

[0053] In some exemplary embodiments, Figure 6 As shown, after the above step S104, the method further includes: S601, when it is detected that multiple dishes have met the preset maturity, a door opening instruction is sent to the cooking device, so that the cooking device opens the door in response to the door opening instruction and sends a reminder message that cooking is completed to the user.

[0054] Specifically, when the built-in sensor detects that all dishes have reached the preset degree of doneness, the built-in push rod motor drive device precisely controls the opening of the oven door. This effectively prevents the food from becoming overcooked due to continued cooking due to residual heat, thereby ensuring the taste and quality of the food. At the same time, the system will send a cooking completion reminder to the user through the human-machine interface (HMI) or remote message push. Users can receive notifications through the device's touch screen, mobile application, or voice assistant. For example, the HMI interface can display the cooking status and completion prompts in real time, while remote message push can promptly notify the user through the mobile phone app. After the user takes out the food according to the prompt, the data analysis function can also record the cooking parameters and results of this time, providing a basis for subsequent optimization of the cooking process.

[0055] Corresponding to the cooking control methods provided in the above-mentioned embodiments, an embodiment of the present application also provides a cooking control device. Since the cooking control device provided in the embodiment of the present application corresponds to the cooking control methods provided in the above-mentioned embodiments, the implementation method of the aforementioned data processing method is also applicable to the data processing device provided in this embodiment and will not be described in detail in this embodiment.

[0056] See also Figure 7 , which shows a schematic diagram of the structure of a cooking control device provided by an embodiment of the present application, which has the function of implementing the cooking control method in the above method embodiment, and the function can be implemented by hardware or by hardware executing corresponding software. Figure 7 As shown, the device includes: The cooking parameter acquisition unit 710 is configured to acquire cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity; the cooking parameters include cooking time and cooking temperature of each dish; The first heating unit 720 is configured to control the cooking device to heat the plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on a cooking time corresponding to a target dish among the plurality of dishes, where the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature; The second heating unit 730 is configured to control the cooking device to continue heating at a second preset temperature and collect the humidity and temperature in the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, which is determined based on the first target cooking temperature and the second target cooking temperature; The maturity confirmation unit 740 is configured to confirm that the plurality of dishes meet a preset maturity threshold when it is detected that the temperature reaches a preset target temperature and the humidity reaches a preset humidity range.

[0057] In some exemplary embodiments, the apparatus further comprises: a temperature adjustment unit configured to, when the humidity reaches a preset humidity range and the temperature does not reach a preset target temperature, lower the cooking temperature to a third preset temperature and continue heating until the temperature reaches the preset target temperature; wherein the third preset temperature is determined based on the second target cooking temperature; The humidity adjustment unit is configured to maintain the second preset temperature until the humidity reaches the preset humidity range when the temperature reaches the preset target temperature and the humidity does not reach the preset humidity range.

[0058] In some exemplary embodiments, the apparatus further comprises: a cooking parameter determination unit, configured to determine whether the cooking parameter is within a preset error range; The heating confirmation unit is configured to execute the operation steps of controlling the cooking device to heat the multiple dishes at a first preset temperature when it is detected that the cooking parameters of the multiple dishes do not exceed the preset error range.

[0059] In some exemplary embodiments, the apparatus further comprises: An image information acquiring unit, configured to acquire image information of a plurality of dishes; A color information extraction unit is configured to extract color information corresponding to the image information based on the image information; a color deviation calculation unit configured to compare the extracted color information with preset maturity color information and calculate the color deviation based on the comparison result; The humidity detection unit is configured to detect whether the current humidity in the cooking cavity is lower than a preset target humidity when the color deviation of the current humidity exceeds a preset threshold; a humidification control unit configured to control the humidification device to humidify the cooking cavity until the humidity reaches the preset target humidity when the current humidity is lower than the preset target humidity; The dehumidification control unit is configured to, when detecting that the current humidity is higher than the preset target humidity, dehumidify the cooking cavity until the humidity reaches the preset target humidity.

[0060] In some exemplary embodiments, the apparatus further comprises: a food probe determination unit configured to determine whether a plurality of dishes require the use of food probes; a reminder information sending unit, configured to send a reminder information to insert the food probe when it is determined that the food probe needs to be used; The cooking parameter acquisition unit is configured to execute the operation steps of acquiring cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity when it is determined that the food probe is not needed.

[0061] In some exemplary embodiments, the apparatus further comprises: The door control unit is configured to send a door opening instruction to the cooking device when it detects that multiple dishes have met the preset maturity, so that the cooking device opens the door in response to the door opening instruction and sends a reminder message to the user that cooking is completed.

[0062] It should be noted that the apparatus provided in the above embodiments, when implementing its functions, is only illustrated by the division of the above functional modules. In actual applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. In addition, the apparatus and method embodiments provided in the above embodiments are based on the same concept. The specific implementation process is detailed in the method embodiment and will not be repeated here.

[0063] An embodiment of the present application further provides an electronic device, comprising: processor; a memory for storing processor-executable instructions; When the processor is configured to execute instructions stored in the memory, the cooking control method provided in any of the above embodiments is implemented.

[0064] The electronic device may be a terminal, a server or a similar computing device. For example, the electronic device is a server. Figure 8 is a block diagram of an electronic device for cooking control according to an exemplary embodiment. Figure 8 As shown, the server 800 may vary significantly due to different configurations or performance. It may include one or more central processing units (CPUs) 810 (processor 810 may include, but is not limited to, a microprocessor (MCU) or a processing device such as a programmable logic device (FPGA), a memory 830 for storing data, and one or more storage media 820 (e.g., one or more mass storage devices) for storing application programs 823 or data 822. The memory 830 and storage media 820 may be either transient or persistent storage. The program stored in the storage medium 820 may include one or more modules, each of which may include a series of instruction operations on the server. Furthermore, the CPU 810 may be configured to communicate with the storage medium 820 to execute the series of instruction operations in the storage medium 820 on the server 800. The server 800 may also include one or more power supplies 860, one or more wired or wireless network interfaces 850, one or more input and output interfaces 840, and / or one or more operating systems 821, such as Windows Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, etc.

[0065] The input / output interface 840 can be used to receive or transmit data via a network. A specific example of the aforementioned network may include a wireless network provided by the communications provider of the server 800. In one embodiment, the input / output interface 840 may include a network interface controller (NIC), which can be connected to other network devices via a base station to enable communication with the Internet. In another embodiment, the input / output interface 840 may be a radio frequency (RF) module for wireless communication with the Internet.

[0066] It can be understood by those skilled in the art that Figure 8 The structure shown is only for illustration and does not limit the structure of the above electronic device. Figure 8 More or fewer components than shown, or with Figure 8 Different configurations shown.

[0067] Embodiments of the present application also provide a computer-readable storage medium including instructions, such as a memory 830 including instructions. The instructions can be executed by the processor 810 of the device 800 to implement the above-described cooking control method. Alternatively, the computer-readable storage medium can be a ROM, random access memory (RAM), CD-ROM, magnetic tape, floppy disk, optical data storage device, etc.

[0068] An embodiment of the present application further provides a computer program product, including a computer program, which implements the cooking control method provided in any of the above embodiments when executed by a processor.

[0069] Other embodiments of the present disclosure will readily occur to those skilled in the art after considering the specification and practicing the invention disclosed herein. This application is intended to cover any variations, uses, or adaptations of the present disclosure that follow the general principles of the present disclosure and include common knowledge or customary techniques in the art not disclosed herein. The description and examples are to be considered as exemplary only, with the true scope and spirit of the present disclosure being indicated by the following claims.

[0070] It should be understood that the present disclosure is not limited to the exact structures that have been described above and shown in the drawings, and that various modifications and changes can be made without departing from the scope thereof. The scope of the present disclosure is limited only by the appended claims.

Claims

1. A cooking control method, characterized in that: include: Obtaining cooking parameters corresponding to multiple dishes placed simultaneously in the cooking cavity; the cooking parameters include cooking time and cooking temperature for each dish; controlling the cooking device to heat the plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on a cooking time corresponding to a target dish among the plurality of dishes, wherein the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature; controlling the cooking device to continue heating at a second preset temperature and collecting the humidity and temperature in the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, and the third target cooking temperature is determined based on the first target cooking temperature and the second target cooking temperature; When it is detected that the temperature reaches the preset target temperature and the humidity reaches the preset humidity range, it is confirmed that the plurality of dishes meet the preset maturity threshold.

2. A cooking control method according to claim 1, characterized in that: The method further comprises: When the humidity reaches the preset humidity range and the temperature does not reach the preset target temperature, lowering the cooking temperature to a third preset temperature and continuing heating until the temperature reaches the preset target temperature; wherein the third preset temperature is determined based on the second target cooking temperature; When the temperature reaches the preset target temperature and the humidity does not reach the preset humidity range, the second preset temperature is maintained until the humidity reaches the preset humidity range.

3. A cooking control method according to claim 1, characterized in that: After obtaining the cooking parameters corresponding to the multiple dishes placed simultaneously in the cooking cavity, the method further includes: Determining whether the cooking parameters are within a preset error range; When it is detected that the cooking parameters of the plurality of dishes do not exceed the preset error range, the operation step of controlling the cooking device to heat the plurality of dishes at a first preset temperature is performed.

4. The cooking control method according to claim 1, characterized in that: After confirming that the plurality of dishes meet the preset maturity threshold, the method further includes: Acquiring image information of the plurality of dishes; Based on the image information, extracting color information corresponding to the image information; Comparing the extracted color information with preset maturity color information, and calculating a color deviation based on the comparison result; In the case where the color deviation exceeds a preset threshold, detecting whether the current humidity in the cooking cavity is lower than a preset target humidity; When the current humidity is lower than the preset target humidity, controlling the humidifying device to humidify the cooking cavity until the humidity reaches the preset target humidity; When it is detected that the current humidity is higher than the preset target humidity, the cooking cavity is dehumidified until the humidity reaches the preset target humidity.

5. The cooking control method according to claim 1, characterized in that: Before obtaining cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity, the method further includes: determining whether the plurality of dishes require the use of food probes; When it is determined that the food probe needs to be used, sending a reminder message to insert the food probe; When it is determined that the food probe is not needed, the step of obtaining cooking parameters corresponding to the plurality of dishes placed simultaneously in the cooking cavity is performed.

6. The cooking control method according to claim 1, characterized in that: The method further comprises: When it is detected that the plurality of dishes have met the preset maturity, a door opening instruction is sent to the cooking device, so that the cooking device opens the door in response to the door opening instruction and sends a reminder message that cooking is completed to the user.

7. A cooking control device, characterized in that: include: a cooking parameter acquisition unit configured to acquire cooking parameters corresponding to a plurality of dishes placed simultaneously in the cooking cavity; The cooking parameters include cooking time and cooking temperature for each dish; The first heating unit is configured to control the cooking device to heat the plurality of dishes at a first preset temperature for a preset time; wherein the first preset temperature is a temperature that satisfies a first target cooking temperature among the cooking temperatures corresponding to the plurality of dishes, and the preset time is determined based on a cooking time corresponding to a target dish among the plurality of dishes, wherein the target dish is a dish whose corresponding cooking temperature satisfies a second target cooking temperature; a second heating unit configured to control the cooking device to continue heating at a second preset temperature and collect humidity and temperature within the cooking cavity; wherein the second preset temperature is determined based on a third target cooking temperature, which is determined based on the first target cooking temperature and the second target cooking temperature; The maturity confirmation unit is configured to confirm that the plurality of dishes meet a preset maturity threshold when it is detected that the temperature reaches a preset target temperature and the humidity reaches a preset humidity range.

8. An electronic device, characterized in that: include: processor; a memory for storing instructions executable by the processor; The processor is configured to execute the instructions to implement a cooking control according to any one of claims 1 to 6. 9 . A computer-readable storage medium, wherein when instructions in the computer-readable storage medium are executed by a processor of an electronic device, the electronic device is enabled to perform a cooking control according to claim 1 .

10. A computer program product comprising a computer program, characterized in that When the computer program is executed by a processor, the cooking control according to any one of claims 1 to 6 is implemented.

Images