Cooking interaction method and device, and cooking equipment

Abstract

This invention provides a cooking interaction method, apparatus, and cooking equipment, relating to the field of intelligent control technology. The method includes: displaying a cooking interaction interface through a graphical user interface; responding to input operations applied to the cooking interaction interface and acquiring user input information; searching for at least one nutritional curve corresponding to the input information from a pre-built nutritional database and displaying the nutritional curve through the cooking interaction interface; responding to a selection operation for the at least one nutritional curve; determining the selected nutritional curve as the target nutritional curve; and determining the preset cooking method corresponding to the nutritional curve as the target cooking method. The cooking interaction method, apparatus, and cooking equipment provided by this invention enable users to understand nutritional changes during the cooking process in a timely manner, thereby improving users' awareness of dietary health and helping users manage their daily nutritional intake, effectively meeting users' personalized cooking needs and enhancing their cooking experience.

Description

Technical Field

[0001] This invention relates to the field of intelligent control technology, and in particular to a cooking interaction method, apparatus, and cooking equipment. Background Technology

[0002] Currently, cooking equipment is developing towards intelligence, such as intelligent steam ovens and intelligent integrated stoves, which can meet daily cooking needs.

[0003] However, with the continuous development of intelligent control technology, people have put forward increasingly higher personalized demands for intelligent cooking equipment, such as providing healthy diet recommendations and managing green and healthy recipes.

[0004] Currently used intelligent cooking equipment typically lacks the ability to intuitively display the nutritional information of ingredients, making it difficult for users to understand the changes in the nutritional content of ingredients during the cooking process in real time. This hinders the fulfillment of users' personalized cooking needs and ultimately reduces the user's cooking experience. Summary of the Invention

[0005] In view of this, the purpose of the present invention is to provide a cooking interaction method, apparatus and cooking equipment to alleviate the above-mentioned technical problems.

[0006] In a first aspect, embodiments of the present invention provide a cooking interaction method, the method comprising: displaying a cooking interaction interface through a graphical user interface; responding to an input operation applied to the cooking interaction interface and acquiring user input information, wherein the input information includes ingredient information and / or cooking tags corresponding to the ingredient information, wherein the cooking tags include at least tags corresponding to the characteristic information of the ingredient, tags corresponding to the cooking effect, and tags corresponding to the cooking method; searching for at least one nutritional curve corresponding to the input information from a pre-constructed nutritional database, and displaying at least one nutritional curve through the cooking interaction interface; wherein the nutritional curve is used to characterize the change curve of at least one nutrient contained in the ingredient information under a preset cooking method; responding to a selection operation for at least one nutritional curve; determining the selected nutritional curve as a target nutritional curve, and determining the preset cooking method corresponding to the selected nutritional curve as the target cooking method.

[0007] In conjunction with the first aspect, the present invention provides a first possible implementation of the first aspect, wherein the method further includes: responding to a cooking start operation applied to a cooking device, controlling the cooking device to perform a cooking operation in the target cooking mode; generating a dynamic nutrient display coordinate system based on the target nutrient curve, and displaying the dynamic nutrient display coordinate system through the cooking interface; monitoring the cooking parameters of the cooking device, wherein the cooking parameters include cooking time; and dynamically displaying the target nutrient curve in the dynamic nutrient display coordinate system displayed on the cooking interface based on the cooking time.

[0008] In conjunction with the first possible implementation of the first aspect, this embodiment of the invention provides a second possible implementation of the first aspect, wherein the cooking parameters mentioned above further include at least one of the following parameters: food temperature, food color, and humidity and gas content of the cooking cavity; the method further includes: displaying the cooking parameters through the cooking interface.

[0009] In conjunction with the second possible implementation of the first aspect, this embodiment of the invention provides a third possible implementation of the first aspect, wherein the step of displaying the cooking parameters through the cooking interaction interface includes: if the cooking parameters include the color of the ingredients; then, based on the cooking time, dynamically displaying the ingredient image information including the color of the ingredients on the cooking interaction interface.

[0010] In conjunction with the first possible implementation of the first aspect, this embodiment of the invention provides a fourth possible implementation of the first aspect, wherein the method further includes: responding to the end of the cooking operation by displaying a cooking evaluation control through the cooking interface; responding to an input operation applied to the cooking evaluation control by obtaining the cooking evaluation information input by the user; the cooking evaluation information includes at least one of the following: cooking rate information, ingredient texture information, and ingredient color information; and updating the nutritional curve based on the cooking evaluation information.

[0011] In conjunction with the first aspect, this embodiment of the invention provides a fifth possible implementation of the first aspect, wherein the method further includes: acquiring the ingredient information input by the user within a preset time period; calculating the total amount of preset nutrients contained in the ingredient information; generating a cooking cycle record table based on the total amount of nutrients; and generating cooking recommendation information based on the total amount of nutrients.

[0012] In conjunction with the first aspect, the present invention provides a sixth possible implementation of the first aspect, wherein the step of displaying the cooking interactive interface through a graphical user interface includes: displaying the cooking interactive interface through the graphical user interface of the cooking device; or, displaying the cooking interactive interface through the graphical user interface of a user terminal communicating with the cooking device.

[0013] Secondly, embodiments of the present invention also provide a cooking interaction device, the device comprising: a display module for displaying a cooking interaction interface through a graphical user interface; an input module for responding to an input operation applied to the cooking interaction interface and acquiring user input information, the input information including ingredient information and / or cooking tags corresponding to the ingredient information, wherein the cooking tags at least include tags corresponding to the characteristic information of the ingredient, tags corresponding to the cooking effect, and tags corresponding to the cooking method; a search module for searching for at least one nutritional curve corresponding to the input information from a pre-built nutritional database and displaying at least one nutritional curve through the cooking interaction interface; wherein the nutritional curve is used to characterize the change curve of at least one nutrient contained in the ingredient information under a preset cooking method; a selection module for responding to a selection operation for at least one nutritional curve; and a determination module for determining the selected nutritional curve as a target nutritional curve and determining the preset cooking method corresponding to the selected nutritional curve as a target cooking method.

[0014] Thirdly, embodiments of the present invention also provide a cooking device, wherein the controller of the cooking device is configured with a cooking interaction device of the second aspect; the cooking device includes a device housing and a cooking cavity disposed inside the cavity of the device housing, the cooking cavity being configured with a plurality of functional units, the functional units being connected to the controller; wherein the cooking cavity is used for cooking food; the functional units include at least: an image acquisition unit for acquiring food image information of the food inside the cooking cavity; a temperature sensor for monitoring temperature parameters inside the cooking cavity; an oxygen sensor for monitoring oxygen content parameters inside the cooking cavity; a humidity sensor for monitoring humidity parameters inside the cooking cavity; a humidity adjustment unit for adjusting humidity inside the cooking cavity; a heating unit for heating the food; and a fan unit installed on the outer surface of the cooking cavity for promoting the flow of hot air and steam inside the cooking cavity.

[0015] Fourthly, embodiments of the present invention also provide a machine-readable storage medium storing machine-executable instructions, which, when invoked and executed by a processor, cause the processor to implement the method described in the first aspect.

[0016] The embodiments of the present invention bring the following beneficial effects: This invention provides a cooking interaction method, apparatus, and cooking equipment that can respond to input operations applied to a cooking interaction interface, acquire user input information, wherein the input information includes ingredient information and / or cooking labels corresponding to the ingredient information; search for at least one nutritional curve corresponding to the cooking label from a pre-built nutritional database, and display the at least one nutritional curve through the cooking interaction interface; respond to a selection operation for the at least one nutritional curve; determine the selected nutritional curve as the target nutritional curve, and determine the preset cooking method corresponding to the selected nutritional curve as the target cooking method. Since cooking labels typically include ingredient characteristic information, cooking effects, and labels corresponding to cooking methods, and nutritional curves can characterize the change curves of at least one nutrient, the target cooking method ultimately determined by the above cooking interaction method allows users to promptly understand the nutritional changes during the cooking process, thereby improving users' awareness of dietary health and helping users manage their daily nutritional intake, effectively meeting users' personalized cooking needs and enhancing their cooking experience.

[0017] Other features and advantages of the invention will be set forth in the description which follows, and will be apparent in part from the description, or may be learned by practicing the invention. The objects and other advantages of the invention are realized and obtained in accordance with the structures particularly pointed out in the description, claims and drawings.

[0018] To make the above-mentioned objects, features and advantages of the present invention more apparent and understandable, preferred embodiments are described below in detail with reference to the accompanying drawings. Attached Figure Description

[0019] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0020] Figure 1 A flowchart of a cooking interaction method provided in an embodiment of the present invention; Figure 2 A schematic diagram of a cooking interaction process provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of a cooking interactive device provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the structure of an electronic device provided in an embodiment of the present invention. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of the present invention.

[0022] Currently, existing cooking equipment typically lacks the ability to visually display the nutritional information of ingredients, making it difficult for users to understand the nutritional changes during the cooking process in real time.

[0023] Based on this, the cooking interaction method, apparatus and cooking equipment provided in the embodiments of the present invention can effectively alleviate the above problems.

[0024] To facilitate understanding of this embodiment, a cooking interaction method disclosed in this embodiment of the invention will first be described in detail.

[0025] In one possible implementation, the present invention provides a cooking interaction method, which can be applied to intelligent cooking equipment and also to a user terminal that is communicatively connected to the intelligent cooking equipment. Both the intelligent cooking equipment and the user terminal are equipped with a graphical user interface to realize the cooking interaction process in the present invention.

[0026] Furthermore, the cooking equipment in this embodiment of the invention can be an intelligent cooking device, such as an intelligent steam oven, an intelligent integrated stove, etc. The user terminal typically refers to a smartphone, tablet, handheld computer, or even a desktop computer used by the user, which is an intelligent device capable of wired or wireless communication with the intelligent cooking equipment, thereby executing the cooking interaction process in this embodiment of the invention.

[0027] Furthermore, for ease of understanding, Figure 1 A flowchart of an interactive cooking method is shown, including the following steps: Step S102: Display the cooking interaction interface through a graphical user interface; Specifically, considering that the cooking interaction method in this embodiment of the invention can be applied to intelligent cooking equipment or user terminals, in step S102, the cooking interaction interface can be displayed through the graphical user interface of the cooking equipment; or, the cooking interaction interface can be displayed through the graphical user interface of the user terminal communicating with the cooking equipment. The cooking equipment in this embodiment of the invention is an intelligent cooking equipment.

[0028] Taking a steam oven as the cooking equipment and a smartphone as the user terminal as the user's example, in order to realize cooking interaction, the steam oven is generally equipped with a display screen, such as a color display screen, which can be a touch screen or a non-touch screen, depending on the actual use. This embodiment of the invention does not limit this.

[0029] When a user needs to cook, after plugging in the power to the steam oven, the controller of the steam oven can activate the display screen and show the cooking interface. Alternatively, the user can establish wireless communication with the steam oven via a smartphone and launch the pre-installed application APP on the smartphone, which can also display the cooking interface in the smartphone's graphical user interface.

[0030] Step S104: Respond to the input operation applied to the cooking interactive interface and obtain the input information entered by the user; The input information includes ingredient information and / or cooking labels corresponding to the ingredient information; In this embodiment of the invention, the cooking labels include at least labels corresponding to the characteristics of the ingredients, labels corresponding to the cooking effect, and labels corresponding to the cooking method. That is, in step S104, the user can input only the ingredient information, or the cooking labels, or input both the ingredient information and the cooking labels simultaneously. The specific implementation depends on the actual usage, and this embodiment of the invention does not impose any limitations on this.

[0031] In practical use, the cooking interface displayed on the cooking equipment or user terminal typically includes multiple controls for user operation. These may include controls for displaying ingredient information, cooking effects, cooking methods, etc., which users can configure. Users can directly input corresponding information onto the corresponding controls, i.e., perform input operations; alternatively, multiple sub-control icons can be displayed on the interface corresponding to the controls, such as icons representing ingredient information, cooking effects, and cooking methods, for users to select. Users can also input the required information, i.e., perform input operations.

[0032] At this time, the cooking equipment or user terminal can respond to the input operation and perform the above step S104.

[0033] Furthermore, the ingredient information in this embodiment of the invention may include individual ingredients or recipes formed by combining multiple ingredients. The characteristic information may include the category to which the ingredient belongs and the nutrients it contains. For example, ingredients can be categorized into several major categories such as fruits and vegetables, aquatic products, meat and poultry, eggs and dairy products, and grains. Furthermore, ingredients in different categories contain different nutrients, or the content of nutrients in ingredients in different categories may differ. In this embodiment of the invention, the focus can be on nutrients that users value during cooking, such as energy, protein, fat, carbohydrates, vitamins (folic acid, niacin, choline, biotin, pantothenic acid), and minerals (calcium, iron, selenium, zinc, magnesium, copper, manganese, phosphorus, potassium, iodine). ） Sodium, dietary fiber, total purines, GI, fatty acids (unsaturated fatty acids, DHA, EPA, saturated fatty acids, total fatty acids), cholesterol, phytochemicals (flavonoids, soy isoflavones, anthocyanins, resveratrol), etc.

[0034] Furthermore, the aforementioned cooking effects can characterize the changes in the nutrients contained in the ingredients before and after cooking under a preset cooking method, such as fat reduction, salt reduction, sugar reduction, retention of vitamin C, chlorophyll, anthocyanins, as well as high protein, low energy / low calories, low fat, etc.

[0035] Furthermore, the aforementioned cooking methods refer to the cooking techniques that current cooking equipment can achieve, such as high-temperature baking, humidified baking, high-temperature steaming, etc.

[0036] Furthermore, the cooking interface can display multiple sub-control icons representing ingredient information, cooking effects, and cooking methods, which can be used as cooking labels for users to select. Users can also directly input the corresponding cooking labels. When the cooking device recognizes the sub-control icon selected by the user or the cooking label entered by the user, it can respond and obtain the aforementioned ingredient information and the cooking label corresponding to the ingredient information.

[0037] Furthermore, the aforementioned cooking label can be one or multiple, depending on the user's usage, and this embodiment of the invention does not impose any restrictions on this.

[0038] Step S106: Find at least one nutritional curve corresponding to the cooking label from the pre-built nutritional database, and display at least one nutritional curve through the cooking interface. In this embodiment of the invention, the nutrient curve is used to characterize the change curve of at least one nutrient contained in the ingredient information under a preset cooking method. In practice, the nutrition database includes multiple nutrition curves, and each nutrition curve corresponds to one or more cooking tags. Therefore, for the cooking tags entered by the user, one or more nutrition curves can be found in the nutrition database.

[0039] For example, for the same ingredient A, which is a low-fat ingredient, its nutritional curve S1 can be configured with a low-fat label. At the same time, the recipe AA, which uses ingredient A as the raw material, can be a nutritional curve with calorie changes as the indicator, marked as S2, and configured with a low-calorie label. Suppose that the user only inputs the ingredient information as ingredient A in the above step S104, then in step S106, the two nutritional curves corresponding to ingredient A can be found in the nutrition database, namely the above S1 and S2.

[0040] Step S108, responding to a selection operation for at least one nutrient curve; Step S110: The selected nutrient curve is determined as the target nutrient curve, and the preset cooking method corresponding to the selected nutrient curve is determined as the target cooking method.

[0041] In practical use, when there are multiple nutritional curves, the user can choose to use one of them. For example, when the nutritional curves S1 and S2 above are displayed at the same time, if the user happens to want to cook recipe AA or a dish similar to recipe AA, then the user can select nutritional curve S2 as the target nutritional curve. The cooking device or user terminal will respond and extract the cooking method corresponding to the recipe as the target cooking method, and then control the cooking device to perform cooking according to the nutritional curve.

[0042] Therefore, the cooking interaction method provided in this embodiment of the invention can respond to input operations applied to the cooking interaction interface, obtain user input information, wherein the input information includes ingredient information and / or cooking tags corresponding to the ingredient information; search for at least one nutritional curve corresponding to the cooking tag from a pre-built nutritional database, and display at least one nutritional curve through the cooking interaction interface; respond to a selection operation for at least one nutritional curve; determine the selected nutritional curve as the target nutritional curve, and determine the preset cooking method corresponding to the selected nutritional curve as the target cooking method. Furthermore, since cooking tags typically include ingredient characteristic information, cooking effects, and tags corresponding to cooking methods, and nutritional curves can characterize the change curves of at least one nutrient, the target cooking method ultimately determined by the above cooking interaction method allows users to promptly understand the nutritional changes during the cooking process, thereby improving users' awareness of dietary health and helping users manage their daily nutritional intake, effectively meeting users' personalized cooking needs and enhancing their cooking experience.

[0043] In practical use, considering that existing nutrient profiles are generated based on changes in nutrients—for example, in baking mode, the changes in nutrient A with temperature and time are known—the relationship between nutrient A before and after cooking in baking mode is known. Therefore, during actual cooking, the corresponding nutrients can be dynamically displayed based on the nutrient profile. For example, the changes in nutrient A can be dynamically displayed as cooking time progresses for the user to view. In other words, the existing nutrient profile is dynamically displayed as cooking time continues.

[0044] Therefore, the embodiments of the present invention also include the following process: (1) In response to the cooking start operation applied to the cooking equipment, control the cooking equipment to perform the cooking operation in the target cooking mode; and generate a dynamic display coordinate system of nutrients based on the target nutrient curve, and display the dynamic display coordinate system of nutrients through the cooking interface; The nutrient dynamic display coordinate system can be a three-dimensional coordinate system, such as a temperature-time-nutrient three-dimensional coordinate system. Alternatively, it can be a two-dimensional coordinate system, simply displaying the change in nutrient content over time, etc. The specific implementation depends on the actual usage, and this embodiment of the invention does not impose any limitations on this.

[0045] (2) Monitor the cooking parameters of the cooking equipment; The cooking parameters monitored in this step include cooking time; (3) Based on cooking time, the target nutrient curve is dynamically displayed in the nutrient dynamic display coordinate system shown in the cooking interaction interface.

[0046] For example, assuming the total cooking time is ten minutes, the nutrition curve can be divided into ten parts, and the nutrition curve can be dynamically displayed as the cooking time continues.

[0047] Specifically, taking a three-dimensional coordinate system of temperature-time-nutrients as an example, and assuming that the user is cooking with a steam oven, after the user puts the ingredients into the cooking cavity of the steam oven, closes the door, and clicks to start cooking, or the steam oven automatically executes the cooking process, the changes of nutrients during the cooking process can be displayed on the cooking interface of the steam oven or the user's terminal.

[0048] Furthermore, the aforementioned nutrient curves are typically measured under laboratory conditions. That is, under laboratory conditions, the cooking process can be specifically adjusted by the experimenter. For example, the highest point of nutrient retention can be determined, and the program can be adjusted or terminated in time if the nutrient changes show a decrease or other obvious turning points. Therefore, when the preset cooking method corresponding to the selected nutrient curve is determined as the target cooking method in the above step S110, the actual cooking process that is subsequently started is usually in line with the optimal cooking process for the ingredients.

[0049] Furthermore, during actual cooking, users can adjust the cooking program based on their past experience, such as increasing the heat or cooking time. The specific adjustments should be based on actual usage, and this embodiment of the invention does not impose any limitations on this.

[0050] Furthermore, in addition to the cooking time mentioned above, the cooking parameters in this embodiment of the invention also include at least one of the following parameters: ingredient temperature, ingredient color, and humidity and gas content of the cooking cavity; and for the above-mentioned multiple cooking ingredients, the cooking parameters can also be displayed at a preset location through the cooking interactive interface.

[0051] Furthermore, when displaying cooking parameters, if the cooking parameters include ingredient colors, the cooking interface can dynamically display ingredient image information including ingredient colors based on the cooking time. For example, as the cooking time progresses, ingredient image information can be collected at certain intervals and dynamically displayed. This could involve sequentially updating the displayed ingredient image information as the cooking time progresses, or displaying the collected ingredient images sequentially over time, allowing users to monitor the cooked ingredients in real time and judge the food's cooking status.

[0052] The process of displaying cooking parameters described above actually enables real-time monitoring of the cooking process, allowing users to judge the cooking status. Furthermore, to acquire these cooking parameters, the cooking equipment typically includes multiple functional units, such as an image acquisition unit, temperature sensor, humidity sensor, oxygen sensor, gas concentration sensor, humidity control unit, heating unit, and so on.

[0053] Some of the monitoring content is as follows: (1) Image recognition + center temperature monitoring content: The core temperature monitoring is mainly achieved by a temperature sensor, which is installed in the cooking cavity of the cooking equipment. It mainly uses a food probe or infrared sensor to obtain the core temperature of the food during the cooking process to determine the real-time changes in the core temperature of the food during cooking. When the core temperature of the food reaches a safe and edible temperature, it indicates that the food is cooked and can be finished cooking.

[0054] Image recognition is mainly achieved through an image acquisition unit, which can collect image information of ingredients during the cooking process and then obtain the color of the ingredients. It can be mainly used to determine the doneness of food during cooking, including coloring roasted meat and poultry / pastries, steaming / roasting green vegetables, and color-sensitive vegetables (such as eggplant, broccoli, etc.). It can determine the cooked state of food and the retention of nutrients based on color changes.

[0055] Furthermore, during experiments under laboratory conditions, cooking can be stopped when the food or ingredients achieve the desired cooking effect and nutritional color change, thereby allowing for the configuration of corresponding nutritional curves.

[0056] For example, if food browns too quickly or turns yellow and browns too rapidly, the temperature can be lowered and / or the humidity increased, or the cooking time shortened or cooking stopped. If food browns too slowly, the temperature can be increased and / or the cooking time extended. Observe the changes in color and nutrient retention. When the food has an appealing golden color or a fresh green hue, and the core temperature of the food reaches or exceeds the safe eating temperature, cooking should be stopped.

[0057] (2) Monitoring by oxygen and / or humidity sensors: The oxygen sensor is used to monitor the oxygen content parameter inside the cooking cavity; the oxygen content can be converted into humidity content to achieve simultaneous monitoring of oxygen and humidity content.

[0058] When an oxygen sensor is connected to the steam oven, it can record changes in oxygen content and / or humidity from the moment the ingredients or food are placed in the cooking cavity. Combined with the humidity and / or oxygen content data at the end of the food's cooking process in the previous nutrient curve, the food is considered cooked when the overall oxygen content and / or humidity in the cooking cavity meets the target value of the nutrient curve, and cooking ends. If the oxygen content and / or humidity change curve deviates significantly from the expected value of the nutrient curve, the humidity in the cooking cavity can be adjusted, for example, by increasing steam to remove moisture, so that the humidity and / or oxygen content change in the cavity returns to the normal nutrient curve, and cooking continues until the expected target value of the nutrient curve is reached again, at which point cooking ends.

[0059] (3) Gas monitoring: This process is achieved through a pre-set gas concentration sensor.

[0060] For example, a series of oxidation and Maillard reactions occur during the cooking of some foods, producing aromatic or harmful compounds (such as carbon monoxide and benzopyrene from overheating pre-fried chicken nuggets, French fries, and popcorn chicken; aromatic compounds like furans and thiophenes from roasting coffee beans; aldehydes like vanillin and cinnamaldehyde that give coffee its sweet and spicy aroma; and organic acids like acetic acid and propionic acid that affect its acidity). When monitoring gases, corresponding gas concentration sensors can be set up to adjust the cooking process based on changes in target aromatic compounds or other harmful compounds, or changes in gas concentration, ensuring the flavor and safety of the food. For example, cooking can be stopped when the concentration of aromatic compounds reaches its peak and then stabilizes, or when the concentration of harmful / odorous gases reaches its maximum limit.

[0061] Typically, the process of adjusting cooking conditions based on changes in harmful compounds or gas concentrations is conducted under laboratory conditions. Of course, users can also monitor gases according to their needs during use, depending on the actual usage situation; this embodiment of the invention does not impose any limitations on this.

[0062] Furthermore, based on the cooking interaction method in this embodiment of the invention, user nutritional feedback can also be realized. Specifically, in this embodiment of the invention, in response to the end of the cooking operation, a cooking evaluation control can be displayed through the cooking interaction interface; then, in response to the input operation applied to the cooking evaluation control, the cooking evaluation information input by the user can be obtained; wherein, the cooking evaluation information includes at least one of the following: cooking rate information, ingredient taste information, and ingredient color information; and then the nutritional curve is updated based on the cooking evaluation information.

[0063] For example, the cooking evaluation control displays corresponding sub-controls, such as cooking rate, ingredient texture, and ingredient color, allowing users to select and input corresponding cooking evaluation information. Alternatively, users can directly input cooking evaluation information through the cooking evaluation control. In this case, the cooking equipment or user terminal can extract keywords and other information contained in the cooking evaluation information to update the nutritional curve. This allows the updated nutritional curve to be directly pushed to the user for selection when cooking the same dish again. For instance, if the cooking evaluation information indicates that the food's cooking rate is too low or its texture is too tough, the heat can be increased or the cooking time extended to achieve the optimal texture. If steamed vegetables turn yellow or brown, indicating significant loss of chlorophyll and anthocyanins, a higher steam level can be used to create a low-oxygen or anaerobic environment to better retain nutrients.

[0064] Furthermore, the cooking interaction method in this embodiment of the invention can also obtain the ingredient information input by the user within a preset time period; count the total amount of preset nutrients contained in the ingredient information; generate a cooking cycle record table based on the total amount of nutrients; and generate cooking recommendation information based on the total amount of nutrients.

[0065] For example, monthly or weekly feedback can be provided based on a pre-configured cycle. This could involve recording the total amount of nutrients a user consumes each month or week, comparing it with the recommended intake in the Dietary Guidelines for Residents to determine whether nutrient intake is insufficient or excessive, marking the insufficient or excessive nutrients, providing feedback, and recommending corresponding nutrient supplement recipes or reducing recipes at the start of the next cycle.

[0066] In summary, the cooking interaction method in this embodiment of the invention actually includes three parts: a nutritional curve preparation process before cooking, an interaction process during cooking, and a feedback process after cooking. Figure 2The illustrated cooking interaction process diagram includes nutrition curve preparation 20, cooking interaction 22, and cooking feedback 24.

[0067] Among them, the nutrition curve preparation 20 corresponds to the nutrition curve preparation process before cooking, which actually includes the construction process of the nutrition database. That is, different nutrition curves are provided in the nutrition database, and different labels are provided. Users can view the corresponding nutrition curves according to the corresponding prompt interface and different labels, and use this as a basis to monitor the cooking process.

[0068] The cooking interaction 22 corresponds to the interaction process during cooking, including: During cooking, the cooking equipment can cook based on the nutritional curve selected by the user. Different sensors monitor the cooking status of the food during cooking, and the changes in the nutritional curve are displayed in real time on the cooking equipment or user terminal. Users can obtain information about the changes in nutrients in the ingredients or food based on the trend of the nutritional curve, such as the rate of defatting. For example, if the slope of the defatting nutritional curve gradually increases to its highest point and then decreases or stops changing, it indicates that most of the oil in the food has been removed, and the core temperature of the food has exceeded the edible core temperature. This means the user can choose to stop cooking, remove the food, and enjoy it. Alternatively, if the user prefers a darker color or a crispier texture, they can appropriately lower the temperature and extend the cooking time by a few minutes until the desired texture is achieved before stopping cooking and enjoying the food. Currently, users can also configure automatic cooking to achieve the desired cooking state, depending on the actual usage. This embodiment of the invention does not limit this.

[0069] Furthermore, the cooking feedback 24 corresponds to the feedback process after cooking, including: after cooking is completed, a cooking evaluation control is displayed through the cooking interface. For example, the cooking evaluation control can pop up in the interface to allow users to provide feedback on the cooking, including the user's acceptance of the cooking or their taste preference, etc., which facilitates the recording of user preferences and transmission of feedback to the backend server for updating the nutritional curve. Additionally, by recording the user's choices when cooking different dishes, the system determines the user's taste preferences, so that similar recipes and cooking methods can be recommended next time. Feedback can also be recorded monthly or weekly, recording the total amount of nutrients the user ingests each month or week, comparing it with the recommended intake in the Dietary Guidelines for Chinese Residents, determining whether nutrient intake is insufficient or excessive, marking the insufficient or excessive nutrients, providing feedback, and recommending corresponding nutrient-supplementing recipes or reducing recipes at the beginning of the next cycle. For example, if a user's intake of leafy green vegetables is insufficient in this cycle, more vegetable recipes can be recommended in the next cycle; or if dietary fiber intake is insufficient in this cycle, more fiber-rich grains, tubers, and vegetables can be recommended in the next cycle; or if sweets intake is excessive in this cycle, lower-sugar or reduced-sugar recipes can be recommended in the next cycle. By recording these data, a cycle record table can be created, providing feedback on the user's nutrient intake. This allows for adjustments in the next cycle, achieving a dynamic balance and better helping users record and adjust their dietary habits for a healthier lifestyle.

[0070] In summary, the cooking interaction method provided by the embodiments of the present invention can realize the monitoring, surveillance and adjustment of changes in nutrients during cooking, as well as feedback and operation selection after cooking, and remember and generate user operation files. It can help users improve their understanding of the cooking nutrition of ingredients or food, and realize real-time monitoring operations, retain food nutrition to the greatest extent, better manage nutrient intake, and achieve nutritional balance.

[0071] Furthermore, embodiments of the present invention also provide a cooking interaction device, such as... Figure 3 The diagram shows a structural schematic of a cooking interactive device, which includes: Display module 30 is used to display the cooking interaction interface through a graphical user interface; The input module 32 is used to respond to the input operation applied to the cooking interactive interface, obtain the ingredient information input by the user, and / or the cooking tags corresponding to the ingredient information, wherein the cooking tags include at least the tags corresponding to the characteristic information of the ingredients, the tags corresponding to the cooking effect, and the tags corresponding to the cooking method. The search module 34 is used to search for at least one nutritional curve corresponding to the cooking label from a pre-built nutritional database, and to display at least one nutritional curve through the cooking interface; wherein, the nutritional curve is used to characterize the change curve of at least one nutrient contained in the ingredient information under a preset cooking method. Select module 36 is used to respond to a selection operation for at least one of the nutrient curves; The determination module 38 is used to determine the selected nutrient curve as the target nutrient curve, and to determine the preset cooking method corresponding to the selected nutrient curve as the target cooking method.

[0072] Furthermore, embodiments of the present invention also provide a cooking device, the controller of which is configured with the aforementioned cooking interaction device.

[0073] The cooking device includes a housing and a cooking cavity disposed inside the housing. The housing is also called the outer cavity, and the cooking cavity is also called the inner cavity. The cooking cavity is equipped with multiple functional units, which are connected to a controller.

[0074] The cooking cavity is used for cooking food; the functional units include at least: The image acquisition unit is used to acquire image information of the ingredients inside the cooking cavity; A temperature sensor is used to monitor the temperature parameters inside the cooking cavity; an oxygen sensor is used to monitor the oxygen content parameters inside the cooking cavity; and a humidity sensor is used to monitor the humidity parameters inside the cooking cavity. The probes of the temperature sensor and the humidity sensor can penetrate deep into the cooking cavity to monitor the corresponding temperature and humidity.

[0075] A humidity control unit is used to regulate the humidity within the cooking cavity. This unit includes a dehumidification unit and a humidification unit. The dehumidification unit is typically installed on the outer surface of the cooking cavity and enclosed by the equipment casing. It includes a blower, a flow control valve, etc., and dehumidifies by blowing air into the cooking cavity to expel steam. The humidification unit is typically equipped with an evaporator to generate water vapor, achieving a humidification effect. The specific humidity control unit can be configured according to actual usage conditions, and this embodiment of the invention does not impose any limitations on this.

[0076] The heating unit is used to heat the food. Usually, the heating unit is a heating tube, which is set between the outer shell of the device and the cooking cavity. In addition, an air heating unit can also be set at the air inlet of the dehumidification unit.

[0077] The fan unit is installed on the outer surface of the cooking cavity and is enclosed by the equipment shell. It blows air into the cooking cavity through a blower or other equipment to promote the flow of hot air and steam inside the cooking cavity.

[0078] The cooking interaction device and cooking equipment provided in the embodiments of the present invention have the same technical features as the cooking interaction method provided in the above embodiments, so they can also solve the same technical problems and achieve the same technical effects.

[0079] Furthermore, embodiments of the present invention also provide an electronic device, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the computer program to implement the steps of the above method.

[0080] This invention also provides a computer-readable storage medium storing a computer program, which, when executed by a processor, performs the steps of the above-described method.

[0081] Furthermore, embodiments of the present invention also provide a schematic diagram of the structure of an electronic device, such as... Figure 4 The diagram shows the structure of the electronic device, which includes a processor 41 and a memory 40. The memory 40 stores computer-executable instructions that can be executed by the processor 41, and the processor 41 executes the computer-executable instructions to implement the above-described method.

[0082] exist Figure 4 In the illustrated embodiment, the electronic device further includes a bus 42 and a communication interface 43, wherein the processor 41, the communication interface 43, and the memory 40 are connected via the bus 42.

[0083] The memory 40 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 43 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 42 may be an ISA (Industry Standard Architecture) bus, a PCI (Peripheral Component Interconnect) bus, or an EISA (Extended Industry Standard Architecture) bus, etc. The bus 42 can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 4 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0084] Processor 41 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 41 or by software instructions. Processor 41 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the method disclosed in the embodiments of this invention can be directly implemented by a hardware decoding processor, or implemented by a combination of hardware and software modules in the decoding processor. The software modules can reside in random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, registers, or other mature storage media in the art. The storage medium is located in the memory, and the processor 41 reads the information in the memory and uses its hardware to complete the aforementioned method.

[0085] The computer program product of the cooking interaction method, device and cooking equipment provided in the embodiments of the present invention includes a computer-readable storage medium storing program code. The instructions included in the program code can be used to execute the methods described in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0086] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the cooking interactive device and cooking equipment described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0087] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0088] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0089] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings. They are used only for the convenience of describing the invention and for simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation. Therefore, they should not be construed as limitations on the invention. Furthermore, the terms "first," "second," and "third" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0090] Finally, it should be noted that the above embodiments are merely specific implementations of the present invention, used to illustrate the technical solutions of the present invention, and not to limit it. The scope of protection of the present invention is not limited thereto. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that any person skilled in the art can still modify or easily conceive of changes to the technical solutions described in the foregoing embodiments within the technical scope disclosed in the present invention, or make equivalent substitutions for some of the technical features; and these modifications, changes, or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should all be covered within the scope of protection of the present invention. Therefore, the scope of protection of the present invention should be determined by the scope of the claims.

Claims

1. A cooking interaction method, characterized in that, The method includes: The cooking interface is displayed through a graphical user interface; In response to input operations applied to the cooking interface, the system acquires user input information, including ingredient information and cooking tags corresponding to the ingredient information. The cooking tags include at least tags corresponding to ingredient characteristics, cooking effects, and cooking methods. The cooking interface includes sub-control icons representing ingredient information, cooking effects, and cooking methods, respectively. The system identifies the sub-control icon selected by the user or the cooking tags entered by the user, thereby acquiring the ingredient information and the corresponding cooking tags. The system retrieves at least one nutritional curve corresponding to the input information from a pre-built nutritional database and displays the at least one nutritional curve through the cooking interface. The nutritional curve represents the change curve of at least one nutrient contained in the ingredient information under a preset cooking method. Furthermore, the nutritional curve is a curve showing the change of nutrients over time during the cooking process. The nutritional database includes multiple nutritional curves, and each nutritional curve corresponds to one or more cooking tags. Retrieving at least one nutritional curve corresponding to the input information from the pre-built nutritional database includes: for a cooking tag input by the user, retrieving one or more nutritional curves from the nutritional database. The response is for a selection operation on at least one of the nutrient curves; The selected nutrient curve is determined as the target nutrient curve, and the preset cooking method corresponding to the selected nutrient curve is determined as the target cooking method; The method further includes: In response to a cooking start operation applied to the cooking equipment, the cooking equipment is controlled to perform a cooking operation in the target cooking mode; and a dynamic nutrient display coordinate system is generated based on the target nutrient curve, and the dynamic nutrient display coordinate system is displayed through the cooking interface. Monitor the cooking parameters of the cooking equipment, wherein the cooking parameters include cooking time; Based on the cooking time, the target nutrient curve is dynamically displayed in the nutrient dynamic display coordinate system shown in the cooking interface.

2. The method according to claim 1, characterized in that, The cooking parameters also include at least one of the following parameters: food temperature, food color, and humidity and gas content of the cooking cavity; The method further includes: The cooking parameters are displayed through the cooking interface.

3. The method according to claim 2, characterized in that, The steps of displaying the cooking parameters through the cooking interface include: If the cooking parameters include the color of the ingredients; Based on the cooking time, the cooking interface will dynamically display image information of the ingredients, including their colors.

4. The method according to claim 1, characterized in that, The method further includes: Upon completion of the cooking operation, a cooking evaluation control is displayed through the cooking interface. In response to an input operation applied to the cooking evaluation control, the system acquires the cooking evaluation information input by the user; the cooking evaluation information includes at least one of the following: cooking rate information, ingredient texture information, and ingredient color information; The nutritional profile is updated based on the cooking evaluation information.

5. The method according to claim 1, characterized in that, The method further includes: Obtain the food information input by the user within a preset time period; The total amount of preset nutrients contained in the food information is calculated. A cooking cycle record table is generated based on the total amount of nutrients, and cooking recommendation information is generated based on the total amount of nutrients.

6. The method according to claim 1, characterized in that, The steps for demonstrating the interactive cooking interface through a graphical user interface include: The cooking interface is displayed through the graphical user interface of the cooking equipment; or... The cooking interaction interface is displayed through a graphical user interface of a user terminal that communicates with the cooking equipment.

7. A cooking interactive device, characterized in that, The device includes: The display module is used to showcase the cooking interaction interface through a graphical user interface. An input module is used to respond to input operations applied to the cooking interface and obtain user input information, wherein the input information includes ingredient information and cooking tags corresponding to the ingredient information, wherein the cooking tags include at least tags corresponding to the characteristics of the ingredients, tags corresponding to the cooking effect, and tags corresponding to the cooking method; wherein the cooking interface includes sub-control icons representing ingredient information, cooking effect, and cooking method respectively, and identifies the sub-control icon selected by the user, or identifies the cooking tags entered by the user, thereby obtaining the ingredient information and the cooking tags corresponding to the ingredient information; A search module is used to search for at least one nutritional curve corresponding to the input information from a pre-built nutritional database, and to display at least one nutritional curve through the cooking interface; wherein, the nutritional curve is used to characterize the change curve of at least one nutrient contained in the ingredient information under a preset cooking method; and, the nutritional curve is the change curve of nutrients over time during the cooking process; wherein, the nutritional database includes multiple nutritional curves, and each nutritional curve corresponds to one or more cooking tags, and searching for at least one nutritional curve corresponding to the input information from the pre-built nutritional database includes: for the cooking tag input by the user, searching for one or more nutritional curves in the nutritional database; The selected module is used in response to a selection operation for at least one of the nutrient curves; The determination module is used to determine the selected nutrient curve as the target nutrient curve, and to determine the preset cooking method corresponding to the selected nutrient curve as the target cooking method. The device is also used for: In response to a cooking start operation applied to the cooking equipment, the cooking equipment is controlled to perform a cooking operation in the target cooking mode; and a dynamic nutrient display coordinate system is generated based on the target nutrient curve, and the dynamic nutrient display coordinate system is displayed through the cooking interface. Monitor the cooking parameters of the cooking equipment, wherein the cooking parameters include cooking time; Based on the cooking time, the target nutrient curve is dynamically displayed in the nutrient dynamic display coordinate system shown in the cooking interface.

8. A cooking device, characterized in that, The controller of the cooking equipment is equipped with the cooking interaction device as described in claim 7; The cooking device includes a device housing and a cooking cavity disposed inside the cavity of the device housing. The cooking cavity is equipped with multiple functional units, which are connected to the controller. The cooking cavity is used for cooking food; The functional unit includes at least: An image acquisition unit is used to acquire image information of the food ingredients inside the cooking cavity; A temperature sensor is used to monitor the temperature parameters inside the cooking cavity; An oxygen sensor is used to monitor the oxygen content parameter inside the cooking cavity; A humidity sensor is used to monitor humidity parameters within the cooking cavity; A humidity control unit is used to regulate the humidity inside the cooking cavity; Heating unit, used to heat food ingredients; A fan unit is installed on the outer surface of the cooking cavity to promote the flow of hot air and steam within the cooking cavity.

9. A machine-readable storage medium, characterized in that, The machine-readable storage medium stores machine-executable instructions that, when invoked and executed by a processor, cause the processor to implement the method described in any one of claims 1 to 6.

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