A method, system, processor and medium for frying control of hot pot condiment

Abstract

The present application relates to the technical field of hot pot condiment frying, and specifically discloses a hot pot condiment frying control method, system, processor and medium, the method comprising: acquiring a real-time temperature array in a frying pan, constructing a three-dimensional temperature field based on the real-time temperature array; temperature monitoring based on the three-dimensional temperature field, determining whether there is a temperature abnormal area; if there is the temperature abnormal area, acquiring the feeding amount of raw materials; generating optimized frying parameters based on the temperature abnormal area, the feeding amount, the initial frying speed and the frying frequency; executing corresponding frying operations based on the optimized frying parameters. Through the three-dimensional temperature field, the temperature abnormality is accurately captured, and the frying parameters are optimized in combination with the feeding amount, thereby solving the problems of large quality fluctuation of manual frying, difficulty in dynamic temperature control of traditional equipment, reducing the burning or insufficient heating of raw materials, improving the quality stability of condiments, reducing the dependence on manual work, and improving the production efficiency.

Description

Technical Field

[0001] This invention relates to the field of hot pot base preparation technology, specifically to a method, system, processor, and medium for controlling the preparation of hot pot base. Background Technology

[0002] In the process of preparing hot pot broth, its quality is affected by many factors, including temperature control and the uniformity of stirring the ingredients. Currently, the industry mostly uses manual stirring or semi-automated equipment for production. Manual stirring relies mainly on the operator's experience to control the stirring speed and frequency, and to judge the heating state of the ingredients. The stirring rhythm is adjusted by observing changes in the color and viscosity of the broth. Semi-automated equipment, on the other hand, has preset fixed stirring parameters and executes the stirring operation according to the set program during the stirring process, reducing some human intervention. With the large-scale development of the hot pot industry, the requirements for the stability and consistency of broth quality are constantly increasing. Automated and intelligent stirring control technology is gradually becoming an important direction for industry upgrading. By introducing temperature sensors and dynamic parameter adjustment, the controllability of the stirring process can be improved.

[0003] However, existing stir-frying control methods still have significant shortcomings. Manual stir-frying is greatly affected by individual experience differences. Different operators, or even the same operator in different batches, have subjective perceptions of temperature changes and adjustments to stirring parameters, leading to significant fluctuations in the quality of the base sauce. While semi-automated equipment can maintain fixed parameters, it cannot perceive temperature distribution differences within the wok in real time. When abnormal areas such as excessively high or low temperatures appear, the stirring strategy cannot be adjusted promptly, easily causing the ingredients to burn or heat unevenly, affecting the flavor and texture of the base sauce. Furthermore, the amount of ingredients added changes the heat transfer efficiency and material distribution within the wok. Existing methods do not correlate the amount of ingredients with abnormal temperature areas and stirring parameters for optimization, making it difficult to adapt to the precise stir-frying requirements under different ingredient amounts, thus hindering further improvement in the quality of hot pot base sauce. Summary of the Invention

[0004] In order to overcome the above-mentioned technical problems in the prior art, the present invention provides a method, system, processor and medium for controlling the stir-frying of hot pot base.

[0005] This invention provides a method for controlling the stir-frying of hot pot base, the method comprising: determining an initial stir-frying speed and an initial stir-frying frequency for a wok; performing a stir-frying operation based on the initial stir-frying speed and the initial stir-frying frequency; acquiring a real-time temperature array inside the wok; constructing a three-dimensional temperature field based on the real-time temperature array; monitoring the temperature based on the three-dimensional temperature field to determine whether there are any abnormal temperature areas; if there are abnormal temperature areas, acquiring the amount of raw materials added; generating optimized stir-frying parameters based on the abnormal temperature areas, the amount of raw materials added, the initial stir-frying speed, and the initial stir-frying frequency; and performing corresponding stir-frying operations based on the optimized stir-frying parameters.

[0006] Preferably, multiple heating points are evenly arranged at the bottom of the wok. The step of generating optimized stir-frying parameters based on the abnormal temperature area, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency includes: determining an abnormal temperature difference based on the abnormal temperature area; determining the abnormal heating point corresponding to the abnormal temperature area and its current heating temperature; adjusting the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature; and generating optimized stir-frying parameters based on the adjusted temperature, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency.

[0007] Preferably, adjusting the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature includes: determining the temperature conduction lag time between the bottom and surface of the wok based on the heat conduction efficiency; determining the real-time target temperature of the wok surface based on the abnormal temperature difference; and adjusting the current heating temperature of the corresponding abnormal heating point in real time based on the real-time target temperature and the temperature conduction lag time to generate an adjusted temperature.

[0008] Preferably, the step of generating optimized stir-frying parameters based on the temperature anomaly region, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency includes: determining a control lag time based on the initial stir-frying speed and the initial stir-frying frequency; determining the target raw material based on the temperature anomaly region; determining the current stir-frying state of the target raw material based on the initial stir-frying speed and the initial stir-frying frequency; adjusting the initial stir-frying speed and the initial stir-frying frequency based on the abnormal temperature difference and the control lag time to generate adjusted speed and adjusted frequency; and generating optimized stir-frying parameters based on the temperature anomaly region, the amount of feed, the adjusted speed, and the adjusted frequency.

[0009] Preferably, the raw materials include multiple materials, and the method further includes: determining the initial feeding order of the raw materials; determining the compatibility between each material, the target heating temperature of each material, and the temperature rise rate parameter of each material; adjusting the initial feeding order based on the compatibility, the target heating temperature, and the temperature rise rate parameter to generate an adjusted order; and performing corresponding stir-frying operations based on the optimized stir-frying parameters and the adjusted order.

[0010] Preferably, the method further includes: after performing the corresponding stir-frying operation based on the optimized stir-frying parameters, generating a target control temperature; monitoring the three-dimensional temperature field based on the target control temperature to determine whether there is a control deviation; if there is a control deviation, extracting deviation features; matching the deviation features with a preset raw material anomaly handling library to generate a matching result; determining whether there are abnormal raw materials with abnormal handling based on the matching result; if there are abnormal raw materials, stopping the stir-frying operation, generating and outputting alarm information.

[0011] Preferably, the stir-frying operation includes multiple stir-frying steps, each stir-frying step containing materials in a corresponding order of addition. The method further includes: performing a high-temperature resistance analysis on each stir-frying step to identify steps that are not heat-resistant; performing an addability analysis on the materials of each heat-resistant step to generate analysis results; determining, based on the analysis results, whether there are any materials that can be added to the current heat-resistant step; if so, identifying the materials that can be added as backup cooling materials; otherwise, identifying compatible materials and identifying the compatible materials as backup cooling materials.

[0012] This invention provides a stir-frying control system for hot pot base, comprising: an initial stir-frying module for determining an initial stir-frying speed and an initial stir-frying frequency for a wok, and performing a stir-frying operation based on the initial stir-frying speed and the initial stir-frying frequency; a temperature sensing module for acquiring a real-time temperature array within the wok and constructing a three-dimensional temperature field based on the real-time temperature array; a temperature analysis module for monitoring the temperature based on the three-dimensional temperature field and determining whether there are any abnormal temperature areas; a feed amount acquisition module for acquiring the feed amount of raw materials if the abnormal temperature areas exist; a parameter optimization module for generating optimized stir-frying parameters based on the abnormal temperature areas, the feed amount, the initial stir-frying speed, and the initial stir-frying frequency; and an optimized stir-frying module for performing corresponding stir-frying operations based on the optimized stir-frying parameters.

[0013] Furthermore, the present invention also provides a processor for running a program, wherein the program, when run, causes the processor to perform the stir-frying control method for hot pot base as described in any of the preceding claims.

[0014] Furthermore, a computer-readable storage medium having a computer program stored thereon that, when executed by a processor, implements the method described in any of the preceding embodiments.

[0015] The present invention has at least the following technical effects through the technical solution provided by the present invention:

[0016] By constructing a three-dimensional temperature field using a real-time temperature array, localized temperature anomalies within the wok can be accurately captured. When a temperature anomaly occurs, the initial stir-frying speed and frequency are optimized in conjunction with the amount of raw materials fed, generating suitable stir-frying parameters and adjusting the operation. This not only solves the problems of large quality fluctuations in manual stir-frying and the inability of traditional semi-automatic equipment to dynamically respond to temperature anomalies, but also achieves precise control under different feeding amounts, effectively reducing the situation of raw materials burning or underheating, significantly improving the stability and consistency of hot pot base quality, while reducing reliance on manual labor and improving the efficiency of large-scale production.

[0017] Other features and advantages of the embodiments of the present invention will be described in detail in the following detailed description section. Attached Figure Description

[0018] The accompanying drawings are provided to further illustrate embodiments of the present invention and form part of the specification. They are used together with the following detailed description to explain the embodiments of the present invention, but do not constitute a limitation thereof. In the drawings:

[0019] Figure 1 This is a flowchart of a method for controlling the stir-frying of hot pot base provided in an embodiment of the present invention;

[0020] Figure 2 This is a schematic diagram of the stir-frying control system for hot pot base provided in an embodiment of the present invention. Detailed Implementation

[0021] The specific embodiments of the present invention will be described in detail below with reference to the accompanying drawings. It should be understood that the specific embodiments described herein are for illustration and explanation only and are not intended to limit the scope of the present invention.

[0022] In this invention, the terms "system" and "network" are used interchangeably. "Multiple" refers to two or more; therefore, in this invention, "multiple" can also be understood as "at least two." "And / or" describes the relationship between related objects, indicating that three relationships can exist. For example, A and / or B can represent: A alone, A and B simultaneously, or B alone. Additionally, the character " / ", unless otherwise specified, generally indicates that the preceding and following related objects have an "or" relationship. Furthermore, it should be understood that in the description of this invention, terms such as "first" and "second" are used only for descriptive purposes and should not be construed as indicating or implying relative importance or order.

[0023] The flavor and quality of hot pot base depend on the coordinated control of temperature, uniform mixing of materials, and reaction time during the stir-frying process. Its core technology involves the multi-dimensional dynamic effects of oils, spices, and seasonings. Current technologies in the industry generally face three technical bottlenecks: First, temperature monitoring is limited to single points or localized areas, making it difficult to identify localized overheating or underheating; second, stir-frying parameters (speed, frequency) are mostly fixed settings, failing to consider changes in the amount of raw materials added and real-time temperature dynamics, easily exacerbating heat transfer differences due to uneven mixing; third, adjusting stir-frying parameters relies on manual experience, lacking a coordinated optimization mechanism based on temperature distribution, ingredient quantity, and stir-frying intensity, leading to flavor deviations within the same batch of products due to fluctuations in thermal reaction conditions. These problems collectively restrict the efficiency and quality stability of standardized hot pot base production, urgently requiring a systematic control method that integrates temperature sensing, ingredient quantity adaptation, and dynamic optimization of stir-frying parameters.

[0024] For the reasons mentioned above, please refer to Figure 1 This invention provides a method for controlling the stir-frying of hot pot base, the method comprising: determining an initial stir-frying speed and an initial stir-frying frequency for a wok; performing a stir-frying operation based on the initial stir-frying speed and the initial stir-frying frequency; acquiring a real-time temperature array inside the wok; constructing a three-dimensional temperature field based on the real-time temperature array; monitoring the temperature based on the three-dimensional temperature field to determine whether there is an abnormal temperature region; if the abnormal temperature region exists, acquiring the amount of raw materials added; generating optimized stir-frying parameters based on the abnormal temperature region, the amount of raw materials added, the initial stir-frying speed, and the initial stir-frying frequency; and performing a corresponding stir-frying operation based on the optimized stir-frying parameters.

[0025] In one possible implementation, firstly, the initial stir-frying speed and frequency are determined based on the hot pot base ingredient formula and the wok capacity, and the stir-frying device is activated to perform the initial stir-frying operation. Subsequently, multiple temperature sensors deployed within the wok collect temperature data in real time, forming a temperature array covering different depths and circumferential positions within the wok. A three-dimensional temperature field within the wok is constructed using a spatial interpolation algorithm. Based on this three-dimensional temperature field, real-time temperature monitoring is performed, comparing the temperature values ​​of each region with preset normal temperature threshold ranges to determine if any abnormal temperature areas exist. If an abnormal temperature area is detected, the amount of raw materials added is obtained. Based on the amount of raw materials added, and combined with the temperature information and spatial coordinate information of the abnormal temperature area, the initial stir-frying speed and frequency are dynamically adjusted using a PID control algorithm to generate optimized stir-frying parameters. Finally, the stir-frying device is controlled to operate according to the optimized parameters, continuously monitoring changes in temperature distribution until the abnormal area is eliminated.

[0026] This invention, by constructing a three-dimensional temperature field, overcomes the limitations of traditional single-point temperature measurement, achieving precise perception of the temperature distribution within the wok across the entire area. This effectively identifies and eliminates localized overheating or underheating. Based on the three-dimensional temperature field, it monitors abnormal temperature areas and dynamically adjusts the stirring parameters in conjunction with the amount of raw materials fed, solving the problem of uneven mixing caused by fixed parameters and significantly improving the uniformity of heat transfer and the consistency of thermal reaction. Furthermore, it establishes a collaborative optimization mechanism for the temperature field, the amount of raw materials fed, and the stirring intensity, replacing the parameter adjustment mode that relies on manual experience. This reduces flavor deviations caused by fluctuations in thermal reaction conditions, providing systematic technical support for the standardized production of hot pot base materials and comprehensively improving production efficiency and quality stability.

[0027] While three-dimensional temperature field monitoring and dynamic adjustment of stir-frying parameters have improved the uniformity of material heating to some extent, current stir-frying methods still rely on overall temperature control, which cannot provide targeted intervention for localized temperature anomalies within the wok. When an abnormal temperature area is detected, overall temperature adjustments can easily lead to temperature fluctuations in non-abnormal areas, exacerbating uneven heating of the materials and affecting the flavor stability of the hot pot base.

[0028] In this embodiment of the invention, multiple heating points are evenly arranged at the bottom of the wok. The step of generating optimized stir-frying parameters based on the abnormal temperature region, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency includes: determining an abnormal temperature difference based on the abnormal temperature region; determining the abnormal heating point corresponding to the abnormal temperature region and its current heating temperature; adjusting the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature; and generating optimized stir-frying parameters based on the adjusted temperature, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency.

[0029] In one possible implementation, multiple heating points are evenly distributed on the bottom of the wok, each independently controllable to achieve localized heating adjustment. When a temperature anomaly area is detected by the three-dimensional temperature field, the difference between the actual temperature of the anomaly area and a preset normal temperature threshold is first calculated using the three-dimensional temperature field to determine the abnormal temperature difference in that area. Using a pre-established spatial coordinate system within the wok, the three-dimensional coordinates of the temperature anomaly area are mapped and matched to the physical location of the heating point array, accurately locating the corresponding heating point or group of heating points causing the temperature anomaly and its current heating temperature. Combining the wok's thermal conductivity coefficient, bottom thickness, and ambient temperature influence coefficient, the heat conduction loss per unit time is calculated. Based on the ratio of the abnormal temperature difference to the heat conduction loss, the required temperature compensation value is determined, and the adjusted temperature of the corresponding heating point in the temperature anomaly area is generated based on this compensation value. By integrating the adjusted temperatures of each heating point, the total amount of raw materials fed in the current batch (feed amount), and the initial stir-frying speed and initial frequency parameters, and by establishing a correlation table between heating temperature and stir-frying intensity, the optimal stir-frying parameter range corresponding to different heating temperature ranges is determined. Within this optimal stir-frying parameter range, specific values ​​matching the amount of raw materials are selected to form optimized stir-frying parameters. Based on these optimized stir-frying parameters, the operation of the heating points and the stir-frying device is controlled to achieve precise intervention and dynamic correction of local abnormal temperature areas.

[0030] The wok is divided into three concentric ring-shaped regions along its bottom radius: an inner ring, a middle ring, and an outer ring. Each region has an independently arranged temperature sensor array and a corresponding set of independently controlled heating points, forming a coordinated control structure for zoned monitoring and zoned heating. The heating power of each region's heating point group can be adjusted independently. During operation, data from the temperature sensor arrays of each ring are collected in real time. A three-dimensional temperature field is constructed using a spatial interpolation algorithm. The average temperature value of each ring and its difference from the preset normal temperature threshold are calculated to determine the abnormal temperature difference of each ring. Based on the coordinates of the ring containing the abnormal temperature difference in the three-dimensional temperature field, the corresponding heating point group and its current heating temperature are matched. Combining the thermal conductivity characteristics of the wok material, the power density of the heating points in each ring, and the thermal diffusivity, the required temperature compensation for that ring is calculated. Based on the correspondence between the absolute value of abnormal temperature difference and the temperature compensation amount, a stepped temperature adjustment is performed on the target heating point group: when the abnormal temperature difference is between 3-5℃, the heating temperature is increased by 1.2 times the base power; when the temperature difference exceeds 8℃, the heating temperature is increased by 1.5 times the base power; if the temperature difference is below 3℃, the current heating temperature is maintained. The amount of raw materials fed is simultaneously collected, and combined with the initial stirring speed and initial frequency parameters, the heating temperature and stirring parameters are coordinated and adapted to generate optimized stir-frying parameters that include the operating parameters of each heating point layer and the operating parameters of the stirring device. The heating points and stirring device are then driven to operate according to these optimized stir-frying parameters. Temperature changes in each layer are continuously monitored. When the abnormal temperature difference in each layer shrinks to within 3℃, the heating temperature is gradually reduced by 5% every 30 seconds. After the temperature difference stabilizes within ±2℃ for 60 seconds, overall temperature control is switched to complete precise intervention for localized temperature anomalies.

[0031] This invention achieves precise control of localized heating areas by deploying an independently controlled array of heating points at the bottom of the wok. This avoids the temperature fluctuations in non-abnormal areas caused by traditional overall heating regulation, effectively reducing the risk of thermal reaction imbalance caused by temperature oscillations across the entire material. Based on a mapping and matching mechanism between the coordinates of abnormal temperature areas and heating points, and combined with heat conduction efficiency parameters, the heating temperature is directionally adjusted, successfully eliminating the temperature difference between the center and the edge of the wok, significantly improving the uniformity of raw material heating. By coordinating the calculation of heating temperature and stirring parameters through the amount of material fed, the adjusted heating temperature, the initial stirring speed, and the initial stirring frequency, dynamic matching of heating intensity and material mixing efficiency is achieved, further promoting the consistency of flavor substance conversion.

[0032] Furthermore, in practical applications, it was found that there is a significant time delay in the conduction of heating temperature changes from the bottom of the wok to the surface of the wok and the raw materials. This delay stems from the heat capacity characteristics of the wok's base material. After the heating point temperature is adjusted, the heat needs to be conducted along the thickness of the wok bottom and exchanged between the wok and the material before it can finally affect the actual temperature of the material, resulting in a time difference between the control command and the material's temperature response. If local temperature adjustment is made based solely on the currently monitored abnormal temperature difference, without considering the hysteresis effect, when an abnormal temperature of the raw materials is detected, the delayed temperature conduction will cause the heat adjusted in the early stage to be released in a concentrated manner after the delay, causing the actual temperature of the material to exceed the target range and resulting in overshoot, or the temperature to continue to deviate due to untimely adjustment. Especially in the high-temperature stage of base material frying, a temperature fluctuation of ±5℃ can significantly change the rate of oil oxidation and the pyrolysis path of spice components.

[0033] In this embodiment of the invention, adjusting the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature includes: determining the temperature conduction lag time between the bottom and surface of the wok based on the heat conduction efficiency; determining the real-time target temperature of the wok surface based on the abnormal temperature difference; and adjusting the current heating temperature of the corresponding abnormal heating point in real time based on the real-time target temperature and the temperature conduction lag time to generate an adjusted temperature.

[0034] In one possible implementation, based on the heat conduction efficiency of the wok, combined with parameters such as the thermal conductivity and thickness of its material, the temperature conduction lag time required for heat to transfer from the heating point on the bottom of the wok to the surface is calculated using a heat conduction formula. Based on the abnormal temperature difference in the abnormal temperature area, and combined with the normal temperature range, the real-time target temperature that this area of ​​the wok surface needs to reach is determined. For example, when the temperature in the abnormal area is too high, the real-time target temperature is the upper limit of the normal temperature. Based on the real-time target temperature and the temperature conduction lag time, the current heating temperature of the abnormal heating point is predictively adjusted.

[0035] More specifically, for flat-walled structures like woks, heat transfer from the bottom heating point to the surface follows an unsteady-state heat conduction equation: Where T is temperature, t is time, and x is the distance along the direction of heat conduction (i.e., the thickness of the wok). For heat conduction efficiency, and heat conduction efficiency Through formula The calculation shows that k is the thermal conductivity of the wok material. For material density, Let be the specific heat capacity of the material. To solve this equation, the initial and boundary conditions need to be defined: initially, the temperature of the entire wok is uniform. The temperature at the bottom heating point (x=0) is The temperature of the wok surface (x=d, where d is the wok thickness) is in contact with the raw materials and is affected by the heat absorption of the raw materials, denoted as... By solving the above partial differential equation using the method of separation of variables, the analytical solution for the temperature distribution can be obtained: Based on this analytical solution, when the surface temperature of the wok... When the target temperature is reached, the corresponding time t can be calculated. This time is the temperature conduction lag time for heat to transfer from the heating point at the bottom of the wok to the surface of the wok. After calculating the temperature conduction lag time using the above formula, the current temperature of the abnormal heating point at the bottom of the wok is adjusted in advance based on this temperature conduction lag time. For example, if the temperature conduction lag time is... ,and If the rear surface needs to be stabilized at the target temperature, then the heating point temperature needs to be adjusted to the adjusted temperature to ensure that it has passed through the target temperature. After a certain time, the surface temperature reaches the target temperature, thus generating a precisely adjusted temperature.

[0036] The embodiments of the present invention take into account the hysteresis characteristics of temperature conduction from the bottom surface of the wok to the surface of the wok. By predictively adjusting the temperature of the heating point, the surface temperature of the wok can more accurately reach the target temperature, avoiding the problem of excessive temperature fluctuations caused by hysteresis.

[0037] Furthermore, the lag problem exists not only in temperature regulation but also in stir-fry control. When an abnormal temperature zone appears, such as an abnormally high temperature zone, the raw materials corresponding to the abnormally high temperature zone need to be quickly stir-fried to other zones, which are lower in temperature than the abnormally high temperature zone. The raw materials need to remain in these other zones for an appropriate period to balance the thermal reaction process. This means that after the raw materials are moved to other zones, the stir-frying frequency and speed need to be reduced. However, in practical applications, the mechanical transmission system of the stir-frying device, such as the motor, reducer, and shovel structure, has inherent response delays. There is a lag between the issuance of control commands and the actual execution of actions. Adjusting the stir-frying speed and frequency in real time when an abnormally high temperature zone appears may not be effective immediately. On the other hand, a continuously operating stir-frying device, after moving the raw materials corresponding to the high temperature zone to other zones, may immediately stir-fry them back to the high temperature zone, increasing the time the raw materials remain in the high temperature zone and further exacerbating the abnormal temperature. Furthermore, the lack of perception of the spatial position of the raw materials in the abnormally high temperature zone relative to the bottom of the pot and their relative distribution with other raw materials after being stir-fried may further aggravate the actual heat risk of the materials after stir-frying. If the raw materials in the high temperature zone are still directly above the heating point at the bottom of the pot after being stir-fried, they may continue to absorb heat even if the stir-frying speed and frequency are reduced; if they are covered by other raw materials, the heat dissipation efficiency will be reduced, and the time spent in other areas needs to be further extended.

[0038] In this embodiment of the invention, generating optimized stir-frying parameters based on the abnormal temperature region, the amount of feed, the initial stir-frying speed, and the initial stir-frying frequency includes: determining a control lag time based on the initial stir-frying speed and the initial stir-frying frequency; determining the target raw material based on the abnormal temperature region; determining the current stir-frying state of the target raw material based on the initial stir-frying speed and the initial stir-frying frequency; adjusting the initial stir-frying speed and the initial stir-frying frequency based on the abnormal temperature difference and the control lag time to generate adjusted speed and adjusted frequency; and generating optimized stir-frying parameters based on the abnormal temperature region, the amount of feed, the adjusted speed, and the adjusted frequency.

[0039] In one possible implementation, when determining the control lag time based on the initial stir-frying speed and frequency, multiple tests are conducted on the mechanical transmission system of the stir-frying device. The time difference between issuing the control command to adjust the stir-frying speed and frequency and the actual achievement of the set parameters by the stir-frying device is recorded. The average value of multiple tests is taken as the control lag time, which covers the delay process of mechanical actions such as motor response and gear transmission. Based on the coordinate and temperature information of the temperature anomaly area in the three-dimensional temperature field, combined with the raw material distribution image captured by the visual recognition device installed above the wok, the raw materials in the anomaly area are located and identified as target raw materials that need to be adjusted. Based on the initial stir-frying speed and frequency, the current stir-frying state of the target raw material is determined by analyzing the number of times it is turned per unit time, its movement trajectory, and the collision frequency with other raw materials. This includes the duration of residence in the high-temperature area, its relative position to the heating point at the bottom of the wok, and the degree to which it is covered by other raw materials. When adjusting the initial stir-frying speed and frequency, adjustments are made in advance based on the magnitude of abnormal temperature differences (such as the temperature difference between abnormally high-temperature areas and normal areas) and control lag time: if the target ingredient needs to move from the abnormally high-temperature area to the low-temperature area, the stir-frying speed is increased in advance according to the control lag time to ensure that the target ingredient enters the low-temperature area just as the lag time ends; after the target ingredient reaches the low-temperature area, the stir-frying frequency and speed are reduced based on its current spatial position in the stir-frying state (such as whether it is still directly above the heating point or covered by other ingredients). If it is still above the heating point, the speed is appropriately reduced to move it away quickly; if it is covered, the frequency is further reduced to prolong the dwell time, thus generating the adjusted speed and frequency. Finally, by combining the range of the abnormal temperature area, the amount of raw material fed (to determine the impact of the total volume of raw materials on the stir-frying space), and the adjusted speed and frequency, optimized stir-frying parameters containing timing control logic are generated to ensure that the target ingredient dissipates heat sufficiently in the low-temperature area and does not quickly return to the high-temperature area.

[0040] This invention, through precise measurement and consideration of the control lag time of the stirring device, achieves advanced adjustment of stirring parameters, effectively solving the problem of untimely raw material transfer caused by mechanical response delay, and avoiding increased residence time of target raw materials in abnormally high-temperature areas. Simultaneously, by adjusting the speed and frequency based on the current stirring state of the target raw materials (including spatial position and distribution characteristics), the raw materials can maintain an appropriate residence time according to the actual heating environment after being transferred to the low-temperature area. This prevents secondary heating caused by rapid return to the high-temperature area and avoids insufficient heat dissipation due to being covered. The heating uniformity of the target raw materials is significantly improved, greatly reducing the risk of scorching or flavor loss due to localized high temperatures, further ensuring the stability of the hot pot base stir-frying process, and making the flavor and quality of the final product more consistent.

[0041] In the process of preparing hot pot broth, it is crucial to pay attention not only to the heating temperature and stirring parameters but also to the ingredients themselves, such as the order in which they are added. Since hot pot broth involves a wide variety of ingredients with diverse properties, relying solely on experience to determine the order without considering the interactions and differences in thermal properties between the materials can lead to several problems. For example, mixing incompatible materials too early may trigger unexpected chemical reactions, ruining the flavor of the broth. Conversely, ignoring the target heating temperature and rate of temperature rise and adding low-temperature sensitive materials simultaneously with high-temperature resistant materials can cause the former to burn and deteriorate due to prolonged high temperatures, while the latter may fail to release its full flavor due to insufficient heating. This haphazard approach to adding ingredients not only affects the stability of the broth's quality but may also increase the risk of preparation failure due to conflicting material properties.

[0042] In this embodiment of the invention, the raw materials include a variety of materials, and the method further includes: determining the initial feeding order of the raw materials; determining the compatibility between each material, the target heating temperature of each material, and the temperature rise rate parameter of each material; adjusting the initial feeding order based on the compatibility, the target heating temperature, and the temperature rise rate parameter to generate an adjusted order; and performing corresponding stir-frying operations based on the optimized stir-frying parameters and the adjusted order.

[0043] In one possible implementation, firstly, based on the traditional recipe and basic process requirements of hot pot base, a preliminary initial order of adding raw materials is determined. This initial order can refer to historical production experience or industry-standard practices. Subsequently, key characteristics of each material are determined through experimental analysis: the compatibility between materials is assessed using a mixing reaction test, the reaction state of different material combinations at the frying temperature is recorded, and material combinations that should not be mixed or added at intervals are identified; temperature sensing technology is used to determine the target heating temperature at which each material achieves its optimal flavor, i.e., the temperature range in which the aroma and flavor substances of the material are released most fully without the risk of burning; and thermodynamic experiments are used to obtain the temperature rise rate parameter of each material, i.e., the magnitude of the material temperature change with ambient temperature per unit time, reflecting the material's sensitivity to heat. Based on the above characteristics, the initial feeding sequence was adjusted. Specifically, materials with good compatibility were grouped into the same feeding stage; materials requiring prolonged high-temperature frying (such as oils and spice packets) were added first, followed by materials sensitive to low temperatures (such as scallions, ginger, and garlic); and, considering the temperature rise rate parameter, materials with similar target temperatures were prioritized for feeding with slower temperature rise rates to ensure sufficient time to reach the target temperature and prevent materials with rapid temperature rise from overheating prematurely. The final adjusted sequence was generated and, during the frying process, combined with optimized frying parameters (such as real-time temperature control and stirring speed adjustment), materials were added sequentially in stages, with corresponding stirring operations performed simultaneously to ensure that each material completed its reaction under suitable temperature and timing conditions.

[0044] This invention, through scientific analysis of material properties and optimization of the ingredient addition sequence, fundamentally avoids adverse reactions caused by material compatibility issues, ensuring the purity of the base flavor. Materials are added in an orderly manner according to the target heating temperature and temperature rise rate, allowing each material to complete the transformation of flavor substances within its optimal temperature range. This avoids the burning loss of heat-sensitive materials and ensures the full maturation of heat-resistant materials, significantly improving the flavor complexity and quality stability of the hot pot base. Simultaneously, the scientific ingredient addition sequence reduces batch variations caused by experience errors and minimizes raw material waste during the cooking process. This improves both product quality and production efficiency, providing strong support for the standardized and large-scale production of hot pot base.

[0045] Furthermore, after optimizing the order of ingredient addition, the processing of the materials themselves, such as whether pretreatment is adequate, whether freshness meets standards, and whether cutting specifications are uniform, has an increasingly significant impact on the stir-frying effect. For example, if chili peppers are not seeded according to standards or are cut too coarsely, it will lead to uneven heating and abnormal release of spiciness; if impurities are not completely removed during the rendering of butter, it may affect the overall thermal conductivity, thereby disrupting the temperature rise rhythm. In existing technologies, the judgment of material processing status mostly relies on manual sampling, which is not only time-consuming and labor-intensive, but also difficult to cover all materials, and cannot be correlated with real-time data analysis during the stir-frying process. Consequently, when there are abnormalities in material processing, timely adjustment and alarms cannot be made. Often, it is only when obvious flavor defects appear in the hot pot base that they are detected, by which time a batch of losses have already occurred, seriously affecting the production efficiency and product stability of hot pot base.

[0046] In this embodiment of the invention, the method further includes: after performing the corresponding stir-frying operation based on the optimized stir-frying parameters, generating a target control temperature; monitoring the three-dimensional temperature field based on the target control temperature to determine whether there is a control deviation; if there is a control deviation, extracting deviation features; matching the deviation features with a preset raw material anomaly handling library to generate a matching result; determining whether there are abnormal raw materials with processing anomalies based on the matching result; if there are abnormal raw materials, stopping the stir-frying operation, generating and outputting alarm information.

[0047] In one possible implementation, after performing the corresponding stir-frying operation based on optimized stir-frying parameters, target control temperatures for each stage are generated according to the stir-frying process standards and raw material characteristics. The three-dimensional temperature field is continuously monitored, and the real-time temperature data corresponding to the three-dimensional temperature field is compared with the target control temperature. The difference between the two is calculated to determine whether there is a control deviation exceeding a preset allowable range. If the control deviation exists, deviation features are extracted, including the temperature value, duration, occurrence area, and distribution status of raw materials within that area. The extracted deviation features are matched against a preset raw material anomaly handling database, which stores the correspondence between various common control deviations and raw material anomalies. Based on the matching results, it is determined whether there are abnormal raw materials in the current stir-frying process due to raw material deterioration, impurity contamination, or improper pretreatment. If abnormal raw materials are found, the stir-frying operation is immediately stopped, and an alarm message containing the type, location, and anomaly of the abnormal raw material is generated and output through the control system's display terminal and audible and visual alarm device.

[0048] This invention, through continuous monitoring of the three-dimensional temperature field, can promptly detect deviations during temperature control, ensuring the stir-frying process remains under control. By extracting deviation features and matching them with a pre-set raw material anomaly handling database, it can accurately determine the presence of abnormal raw materials, preventing a decline in base material quality due to undetected raw material issues. When abnormal raw materials are present, the stir-frying operation is stopped immediately and an alarm is issued, effectively reducing the generation of substandard base material, lowering raw material waste and production costs. Simultaneously, this method forms a closed-loop quality control system, from parameter optimization to deviation monitoring and anomaly handling, comprehensively ensuring the stability and reliability of hot pot base material stir-frying and improving the quality of the final product.

[0049] While adjusting the timing of ingredient additions can reduce quality issues caused by improper heating, the thermal inertia of the wok and limitations in equipment control precision present new challenges during the stir-frying process. Due to the thermal inertia of the wok, even after heating is stopped, residual heat can cause the temperature to continue rising and exceed the target temperature. Combined with limitations in equipment control precision, overheating is difficult to completely avoid. Furthermore, different ingredients have significantly different tolerances to high temperatures. For example, in the first step of heating oil, a target temperature of 130 degrees Celsius, even if it accidentally rises to 140 degrees Celsius, is generally still acceptable; simply stopping heating and allowing it to cool naturally is sufficient. However, in the second step of stir-frying, if the target heating temperature for the ingredients is 108 degrees Celsius, an actual temperature of 115 degrees Celsius can cause some ingredients to deteriorate in taste or even be damaged. This is especially true for spices with poor heat resistance, such as lemongrass and cardamom; even a brief overheating can cause the volatilization and loss of active ingredients, or even produce a burnt, bitter taste, severely affecting the flavor of the base sauce. In existing technologies, the means to deal with overheating mostly rely on reducing the heating power, but this method has a significant cooling lag and is difficult to quickly curb the temperature rise; if the temperature is forcibly reduced by manually adding cold oil or other materials, it is difficult to accurately control the amount and timing of addition, and the sudden drop in temperature can easily disrupt the cooking state of other materials, leading to fluctuations in the quality of the base material.

[0050] Optimizing the order of ingredient addition and rationally arranging the timing of different material additions are crucial to ensure that materials participate in the stir-frying process at the appropriate stages. However, the stir-frying operation involves multiple steps, each corresponding to materials added in a specific order. Some materials in these steps have poor heat resistance due to their inherent characteristics (such as spices containing volatile oils or easily gelatinized starches), making them unsuitable for high-temperature cooking. When these steps experience localized temperature anomalies due to sudden fluctuations in the heating system or a sudden rise in ambient temperature, existing control methods lack targeted emergency cooling measures. Relying solely on adjusting stir-frying parameters is insufficient to quickly alleviate the heat stress on the materials, easily leading to flavor loss or scorching. Furthermore, arbitrarily adding cooling materials may compromise the overall flavor of the base sauce due to material compatibility issues. Therefore, it is necessary to pre-select suitable backup cooling materials for the unsuitable high-temperature cooking steps to address the risk of abnormal temperature changes.

[0051] In this embodiment of the invention, the stir-frying operation includes multiple stir-frying steps, each stir-frying step containing materials in a corresponding order of addition. The method further includes: performing a high-temperature resistance analysis on each stir-frying step to identify steps that are not heat-resistant; performing an addability analysis on the materials of each heat-resistant step to generate analysis results; determining, based on the analysis results, whether there are any materials that can be added to the current heat-resistant step; if so, identifying the materials that can be added as backup cooling materials; otherwise, identifying compatible materials and identifying the compatible materials as backup cooling materials.

[0052] In one possible implementation, for each stir-frying step in the stir-frying operation, a high-temperature resistance analysis is performed based on the heat resistance temperature threshold, thermal stability data, and temperature range required by the stir-frying process of the materials in that step. This involves calculating the temperature safety margin by comparing the difference between the upper limit of the material's resistance temperature and the preset maximum temperature of the step, and identifying steps with a safety margin lower than the preset threshold as heat-intolerant steps. For each heat-intolerant step, information on other materials that can be mixed with it is retrieved from a material property database, and an addability analysis is performed. This analysis includes the chemical compatibility between materials (whether adverse reactions occur), flavor impact (the degree of change in the characteristic flavor of the base material after addition), cooling efficiency (the heat absorption capacity per unit mass of material, which must meet the preset heat absorption threshold), and physical state compatibility (such as the uniformity of mixing between solid and liquid states), generating analysis results containing all indicators. Based on the analysis results, determine whether there are any additional materials that can be added to the current high-temperature intolerant step. These materials should not negatively impact the flavor of the base sauce and should meet the required heat absorption capacity. If so, calculate the appropriate amount of material to be added using a heat balance formula, considering the total amount of material in this step, the preset safe temperature range, and the material's own heat absorption efficiency (ensuring that the added material can lower the temperature to a safe range and not below the lower limit of the process requirements). This material and its corresponding amount will be designated as a backup cooling material. If no such additional material exists, select materials with sufficient heat absorption capacity from those meeting the preset compatibility standards for this step. Again, determine the appropriate amount of this material based on heat balance calculations and designate it as a backup cooling material. During the cooking process, if the temperature in the high-temperature intolerant step abnormally rises and exceeds the safe range, precisely add the corresponding backup cooling material according to the determined amount to quickly balance the temperature.

[0053] This invention establishes a rapid response mechanism for temperature anomalies by pre-identifying heat-sensitive steps and matching suitable backup cooling materials. This effectively prevents quality degradation of heat-sensitive materials due to sudden high temperatures, ensuring the preservation of the original flavor and efficacy of the materials. The selection of backup cooling materials balances compatibility and cooling efficiency, ensuring timely cooling while avoiding damage to the overall flavor of the hot pot base due to material incompatibility, thus maintaining product flavor stability. Simultaneously, this mechanism enhances the flexibility and fault tolerance of the cooking process in responding to unexpected situations, reducing raw material waste and batch rejection due to temperature anomalies, further ensuring the continuity and quality consistency of hot pot base production.

[0054] Please refer to Figure 2Based on the same inventive concept, this invention provides a stir-frying control system for hot pot base, comprising: an initial stir-frying module for determining an initial stir-frying speed and an initial stir-frying frequency for a wok, and performing a stir-frying operation based on the initial stir-frying speed and the initial stir-frying frequency; a temperature sensing module for acquiring a real-time temperature array inside the wok, and constructing a three-dimensional temperature field based on the real-time temperature array; a temperature analysis module for monitoring the temperature based on the three-dimensional temperature field and determining whether there is a temperature anomaly area; a feed amount acquisition module for acquiring the feed amount of raw materials if the temperature anomaly area exists; a parameter optimization module for generating optimized stir-frying parameters based on the temperature anomaly area, the feed amount, the initial stir-frying speed, and the initial stir-frying frequency; and an optimized stir-frying module for performing a corresponding stir-frying operation based on the optimized stir-frying parameters.

[0055] Furthermore, this embodiment of the invention also provides a processor for running a program, wherein the program, when run, causes the processor to execute the stir-frying control method for hot pot base described in any of the preceding claims.

[0056] Furthermore, embodiments of the present invention also provide a computer-readable storage medium having a computer program stored thereon, which, when executed by a processor, implements the method described in any of the above embodiments.

[0057] The optional embodiments of the present invention have been described in detail above with reference to the accompanying drawings. However, the embodiments of the present invention are not limited to the specific details in the above embodiments. Within the scope of the technical concept of the embodiments of the present invention, various simple modifications can be made to the technical solutions of the embodiments of the present invention, and these simple modifications all fall within the protection scope of the embodiments of the present invention.

[0058] It should also be noted that the various specific technical features described in the above embodiments can be combined in any suitable manner without contradiction. To avoid unnecessary repetition, the embodiments of the present invention will not describe the various possible combinations separately.

[0059] Those skilled in the art will understand that all or part of the steps in the methods of the above embodiments can be implemented by a program instructing related hardware. This program is stored in a storage medium and includes several instructions to cause a microcontroller, chip, or processor to execute all or part of the steps of the methods described in the various embodiments of this application. The aforementioned storage medium includes various media capable of storing program code, such as a USB flash drive, portable hard drive, read-only memory (ROM), random access memory (RAM), magnetic disk, or optical disk.

[0060] Furthermore, various different implementations of the present invention can be combined arbitrarily, as long as they do not violate the spirit of the present invention, they should also be regarded as the content disclosed in the present invention.

Claims

1. A method of stir-frying control of a hot pot base material, characterized by, The method comprises: determining an initial stir-frying speed and an initial stir-frying frequency for a wok, and performing a stir-frying operation based on the initial stir-frying speed and the initial stir-frying frequency; obtaining a real-time temperature array in the wok, and constructing a three-dimensional temperature field based on the real-time temperature array; carrying out temperature monitoring based on the three-dimensional temperature field, and determining whether there is a temperature abnormal area; if there is the temperature abnormal area, obtaining a raw material feeding amount; generating optimized stir-frying parameters based on the temperature abnormal area, the feeding amount, the initial stir-frying speed and the initial stir-frying frequency; performing a corresponding stir-frying operation based on the optimized stir-frying parameters; the wok is uniformly provided with a plurality of heating points at the bottom, and the wok is divided into a plurality of circle layers along the bottom radius, and the generating of the optimized stir-frying parameters based on the temperature abnormal area, the feeding amount, the initial stir-frying speed and the initial stir-frying frequency comprises: calculating the average temperature value of each circle layer and the difference from the preset normal temperature threshold value, and determining the abnormal temperature difference of each circle layer; determining the abnormal heating point corresponding to the temperature abnormal area and the current heating temperature; adjusting the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature; generating optimized stir-frying parameters based on the adjusted temperature, the feeding amount, the initial stir-frying speed and the initial stir-frying frequency; the adjusting of the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the wok to generate an adjusted temperature comprises: determining the temperature conduction lag time of the wok bottom surface and the wok surface based on the heat conduction efficiency; determining the real-time target temperature of the wok surface based on the abnormal temperature difference; real-time adjusting the current heating temperature of the corresponding abnormal heating point based on the real-time target temperature and the temperature conduction lag time to generate an adjusted temperature.

2. The method of claim 1, wherein the frying control method of a hot pot seasoning is characterized by, the generating of the optimized stir-frying parameters based on the temperature abnormal area, the feeding amount, the initial stir-frying speed and the initial stir-frying frequency comprises: determining a control lag time based on the initial stir-frying speed and the initial stir-frying frequency; determining a target raw material based on the temperature abnormal area; determining the current stir-frying state of the target raw material based on the initial stir-frying speed and the initial stir-frying frequency; adjusting the initial stir-frying speed and the initial stir-frying frequency based on the abnormal temperature difference and the control lag time to generate an adjusted speed and an adjusted frequency; generating optimized stir-frying parameters based on the temperature abnormal area, the feeding amount, the adjusted speed and the adjusted frequency.

3. The method of claim 1, wherein the cooking control method of a hot pot seasoning is characterized by, The method further comprises: generating a target control temperature after performing a corresponding stir-frying operation based on the optimized stir-frying parameters; monitoring the three-dimensional temperature field based on the target control temperature, and determining whether there is a control deviation; if there is the control deviation, extracting a deviation feature; matching the deviation feature with a preset raw material abnormal processing library to generate a matching result; determining whether there is an abnormal raw material that needs to be processed based on the matching result; if there is the abnormal raw material, stopping the stir-frying operation, and generating and outputting alarm information.

4. A system for controlling the stir-frying of a hot pot ingredient, characterized by ​ An initial frying module is configured to determine an initial stirring speed and an initial stirring frequency for a frying pan, and perform a stirring operation based on the initial stirring speed and the initial stirring frequency; A temperature sensing module is configured to acquire a real-time temperature array in the frying pan, and construct a three-dimensional temperature field based on the real-time temperature array; A temperature analysis module is configured to perform temperature monitoring based on the three-dimensional temperature field, and determine whether there is a temperature abnormal area; A feeding amount acquisition module is configured to acquire a feeding amount of raw materials if the temperature abnormal area exists; A parameter optimization module is configured to generate optimized frying parameters based on the temperature abnormal area, the feeding amount, the initial stirring speed and the initial stirring frequency; An optimized frying module is configured to perform a corresponding stirring operation based on the optimized frying parameters; The frying pan is uniformly provided with a plurality of heating points at the bottom, and the frying pan is divided into a plurality of circle layers along the bottom radius, and the parameter optimization module is specifically configured to: Calculate an average temperature value of each circle layer and a difference value with a preset normal temperature threshold value, and determine an abnormal temperature difference of each circle layer; Determine an abnormal heating point corresponding to the temperature abnormal area and a current heating temperature; Adjust the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the frying pan, and generate an adjusted temperature; Generate optimized frying parameters based on the adjusted temperature, the feeding amount, the initial stirring speed and the initial stirring frequency; The adjustment of the current heating temperature of the abnormal heating point based on the abnormal temperature difference and the heat conduction efficiency of the frying pan to generate an adjusted temperature comprises: Determine a temperature conduction lag time of the frying pan bottom surface and the frying pan surface based on the heat conduction efficiency; Determine a real-time target temperature of the frying pan surface based on the abnormal temperature difference; Real-time adjust the current heating temperature of the corresponding abnormal heating point based on the real-time target temperature and the temperature conduction lag time, and generate an adjusted temperature.

5. A processor, comprising: The processor is configured to run a program, wherein the program is run to cause the processor to execute the method of any one of claims 1-3.

6. A computer-readable storage medium having stored thereon a computer program, characterized in that, The program is executed by the processor to implement the method of any one of claims 1-3.

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