Cooking control method and device and cooking equipment

Abstract

The invention provides a cooking control method and device, cooking equipment and a controller applied to the cooking equipment, and relates to the technical field of kitchen appliances. The method comprises the following steps: acquiring food information of cooking food; wherein the food information comprises a food category, a food weight and a food volume; determining a dry steaming scheme based on the food information and a preset adjustment coefficient; executing the dry steaming scheme until a preset cooking completion condition is met; by obtaining the type, weight and volume of the food, making the dry steaming scheme according to the preset rule and applying the dry steaming scheme to the existing household all-in-one machine, the dry steaming function of the existing all-in-one machine is achieved, and the cooking experience of a user is improved.

Description

Technical Field

[0001] This invention relates to the field of kitchen appliance technology, and in particular to a cooking control method, device, and cooking equipment. Background Technology

[0002] Steaming is a special Chinese cooking technique. This method has the advantages of short cooking time and unique taste. Due to the unique taste of steamed dishes, this cooking method has become increasingly popular in recent years.

[0003] However, most dry steaming cooking methods on the current market are for commercial use and require specialized, large-scale equipment. These methods occupy a large area, involve high cooking temperatures, and present certain operational difficulties and safety hazards, making it impossible for home users to replicate the cooking effects of dry steaming dishes using existing all-in-one machines. Summary of the Invention

[0004] The purpose of this invention is to provide a cooking control method, device, and cooking equipment. By acquiring the type, weight, and volume of food, a dry steaming scheme is formulated based on preset rules and applied to existing household all-in-one machines, realizing the dry steaming function of existing all-in-one machines and improving the user's cooking experience.

[0005] In a first aspect, the present invention provides a cooking control method applied to a controller of a cooking device, the method comprising: Obtain food information for cooking food; this information includes: food category, food weight, and food volume. The dry steaming scheme is determined based on food information and preset adjustment coefficients; Perform the dry steaming program until the preset cooking conditions are met.

[0006] In some preferred embodiments of the present invention, the cooking device includes: an image recognition module; the step of acquiring food information of the food being cooked includes: The food category and volume are determined based on food images acquired by the image recognition module; Determine the proportion of food in cooking based on food category; Food weight is determined based on its specific gravity and volume.

[0007] In some preferred embodiments of the present invention, the dry steaming scheme includes: cooking time; and the step of determining the dry steaming scheme based on food information and a preset adjustment coefficient, including: The cooking time can be determined using the following formula: T=α×T0×(1+β×W / W0+γ×V / W); Where T is the cooking time, α is the base time coefficient, both T and α are determined according to the food category, T0 is the base steaming time corresponding to the food category, β is the first adjustment coefficient, which characterizes the influence of food weight on cooking time, W is the food weight, W0 is the preset base food weight, the steaming time of the food under the base food weight is T0, γ is the second adjustment coefficient, which characterizes the influence of the volume to weight ratio on cooking time, and V is the food volume.

[0008] In some preferred embodiments of the present invention, the dry steaming method further includes: setting a preset cooking temperature; after performing the dry steaming steps, the method further includes: Obtain the real-time cooking temperature inside the cooking equipment and determine the temperature difference between the real-time cooking temperature and the preset cooking temperature; The cooking time is adjusted based on the temperature difference and a preset temperature adjustment coefficient.

[0009] In some preferred embodiments of the present invention, the dry steaming scheme includes: the operating power of the cooking device; the cooking device includes: an upper heating element, a lower heating element, and a rear heating element; the operating power of the cooking device includes: the operating power of the upper heating element, the operating power of the lower heating element, and the operating power of the rear heating element; the step of determining the dry steaming scheme based on food information and a preset adjustment coefficient includes: The operating power of the heating element is determined using the following formula: P 上 =k1×P 总 ; P 下 =k2×P 总 ; P 后 =k3×P 总 ; k1+k2+k3=1; Among them, P 总 P represents the total heating power of the cooking equipment. 上 P is the operating power of the upper heating element. 下 P is the operating power of the lower heating element. 后 The operating power of the post-heating tube is given by k1, which is the first power proportional coefficient, k2, which is the second power proportional coefficient, and k3, which is the third power proportional coefficient. k1, k2, and k3 are all determined based on the food category.

[0010] In some preferred embodiments of the present invention, the dry steaming method further includes: setting a preset cooking temperature; after performing the dry steaming steps, the method further includes: Obtain the real-time cooking temperature inside the cooking equipment and determine the temperature difference between the real-time cooking temperature and the preset cooking temperature; The operating power of the cooking equipment is adjusted based on the temperature difference and a preset power adjustment coefficient.

[0011] In some preferred embodiments of the present invention, after the step of obtaining food information of the cooked food, the method further includes: Determine if a food category is suitable for steaming; If not, execute the preset conventional steaming program.

[0012] In some preferred embodiments of the present invention, the preset cooking completion conditions include: a preset optimal color range; and the step of performing a dry steaming process until the preset cooking completion conditions are met, including: Get the color saturation value of the cooked food and the current cooking time; If the current cooking time reaches the cooking duration and the color chromaticity value of the cooked food has not reached the minimum value of the optimal color chromaticity range, extend the cooking time until the color chromaticity value of the cooked food reaches the minimum value of the optimal color chromaticity range. If the current cooking time reaches the cooking duration and the color saturation value of the cooked food meets the optimal color saturation range, then cooking ends. If the color saturation value of the cooked food reaches the maximum value of the optimal color saturation range, and the current cooking time has not reached the cooking duration, the cooking process ends.

[0013] In a second aspect, the present invention provides a cooking control device, a controller for cooking equipment, the device comprising: The food information acquisition module is used to acquire food information for cooked food; the food information includes: food category, food weight, and food volume. The dry steaming scheme determination module is used to determine the dry steaming scheme based on food information and preset adjustment coefficients; The cooking program execution module is used to execute the dry steaming program until the preset cooking completion conditions are met.

[0014] Thirdly, the present invention provides a cooking device, including a processor and a memory, wherein the memory stores computer-executable instructions that can be executed by the processor, and the processor executes the computer-executable instructions to implement the cooking control method provided in the first aspect above.

[0015] This invention brings the following beneficial effects: This invention provides a cooking control method, apparatus, and cooking equipment, applied to a controller of a cooking equipment. The method includes: acquiring food information of the food to be cooked; wherein the food information includes: food category, food weight, and food volume; determining a dry steaming scheme based on the food information and a preset adjustment coefficient; executing the dry steaming scheme until preset cooking completion conditions are met; by acquiring the food category, weight, and volume, a dry steaming scheme is formulated based on preset rules and applied to existing household all-in-one machines, realizing the dry steaming function of existing all-in-one machines and improving the user's cooking experience. Attached Figure Description

[0016] 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.

[0017] Figure 1 A flowchart of a cooking control method provided in an embodiment of the present invention is provided for reference. Figure 2 This is a schematic diagram of the structure of a cooking control device provided in an embodiment of the present invention; Figure 3 This is a schematic diagram of the structure of a cooking device provided in an embodiment of the present invention.

[0018] Icons: 310 - Food information acquisition module; 320 - Steaming scheme determination module; 330 - Cooking scheme execution module; 400 - Memory; 401 - Processor; 402 - Bus; 403 - Communication interface. Detailed Implementation

[0019] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments 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, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0020] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0021] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0022] 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, or the orientation or positional relationship commonly used when the product of this invention is in use. They are only for the convenience of describing this invention and 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, and therefore should not be construed as a limitation of this invention. In addition, the terms "first," "second," "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0023] Furthermore, terms such as "horizontal," "vertical," and "sag" do not imply that components must be absolutely horizontal or suspended, but rather that they can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal relative to "vertical," and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0024] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" 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 this invention based on the specific circumstances.

[0025] Steaming is a special Chinese cooking technique characterized by open-flame cooking. The cooking utensil is a specific iron steamer, which relies on high-temperature open flame to preheat the pot. Once preheated, the food is placed on a rack, the lid is closed, and the food is cooked. No water is added during the entire cooking process; the fresh ingredients are steamed over high heat until cooked through. On average, a dish takes 10-15 minutes to cook. Steamed dishes typically have a texture between steamed and roasted dishes, with a browned surface resembling steamed food and a roasted bottom. They are more fragrant than steamed dishes and more tender than roasted dishes. This cooking method boasts advantages such as short cooking time and a unique flavor. Due to the distinctive taste of steamed dishes, this cooking method has become increasingly popular in recent years.

[0026] However, current dry steaming cooking methods are mostly used in commercial settings, requiring specialized large-scale equipment. These systems are space-consuming, operate at high temperatures, and pose certain operational difficulties and safety hazards, making it impossible for home users to replicate the cooking results of dry steamed dishes. Therefore, incorporating a dry steaming function into ordinary cooking equipment can both meet users' needs for home dry steaming and allow Chinese cooking techniques to be transferred to the product, enriching its cooking functions and adding innovative selling points.

[0027] Current commercially available dry-steaming technology involves heating an iron pot over an open flame, using the pot's heat radiation to heat the food without adding water. It's essentially a baking method, resulting in food with a baked-looking bottom but no surface color, and a texture similar to steaming. Dry-steaming can be simulated at home in two ways: 1. Steaming with a small amount of water; 2. Dry-steaming high-moisture rice directly in a steamer. However, the taste differs significantly from commercially steamed dry-steamed food, leading to a less than satisfactory user experience.

[0028] The cooking control method provided by this invention, after analyzing the structure and electrical control of the cooking equipment, ultimately aims to maintain consistency with commercially available products, employing a baking mode. Key considerations include: 1. The baking function's temperature is lower than that of an open flame. Commercially available products use an open flame to heat an iron pot, which can reach temperatures exceeding 300 degrees Celsius when dry-heated. The dry-steaming solution applied to the all-in-one machine keeps the temperature below 300 degrees Celsius, ensuring greater safety. 2. Precise control of the heat for dry-steamed dishes. Commercially available products typically control the portion size of each dish to around 200g, relying on chefs' extensive experience to master the heat control. The dry-steaming solution achieves automatic cooking through program control. Specifically, when designing the dry-steaming function of the all-in-one machine, to achieve the same effect as commercially available products, the machine's switching logic needs adjustment. This results in higher total power for the baking element, higher power for the bottom element, and faster heating. Furthermore, to ensure a tender texture, real-time monitoring of doneness and ingredient color is crucial to guarantee optimal cooking results. 3. Commercially available iron woks only heat from the bottom, while the integrated cabinet type uses a ring heating system, with particularly strong heat at the top. Without changing the existing design, the dry-steaming solution should produce dishes that are colored on the top but not the bottom, with a texture similar to steamed dishes. Compared to traditional commercial technologies that only color one side, this solution colors only the top surface, allowing for the determination of doneness through image recognition.

[0029] The cooking control method, device, and cooking equipment provided by this invention solve the problem that current all-in-one cooking machines have only a single steaming function and cannot achieve dry steaming, thus fulfilling users' desire to cook dry steamed dishes at home.

[0030] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0031] Example 1 This invention provides a cooking control method applied to the controller of a cooking device, see [link to relevant documentation]. Figure 1 The flowchart shown in this embodiment of the invention provides a cooking control method, which includes: Step S102: Obtain food information for the food being cooked; wherein, the food information includes: food category, food weight, and food volume.

[0032] Specifically, the food being cooked can actually be referred to as the food to be cooked. Food information includes various aspects, but in this embodiment of the invention, only the food category, weight, and volume need to be obtained. According to existing classification rules, food can be divided into multiple categories, such as: pasta, aquatic products, meat, poultry, eggs, and vegetables; the physical categories applicable to the dry steaming scheme provided in this embodiment typically include: vegetables, meat, poultry, eggs, aquatic products, and grains. During the cooking process, the food information can be directly input by the user into the cooking equipment, for example, by selecting the food category and inputting the approximate volume and weight in the cooking equipment's menu. The controller of the cooking equipment then formulates the subsequent dry steaming scheme based on this food information.

[0033] In some preferred embodiments of the present invention, the all-in-one machine has a built-in weight sensor for obtaining the weight of the food.

[0034] Furthermore, in some preferred embodiments of the present invention, the cooking device includes: an image recognition module; the step of acquiring food information of the cooked food includes: determining the food category and food volume based on the food image acquired by the image recognition module; determining the food specific gravity of the cooked food based on the food category; and determining the food weight based on the food specific gravity and food volume.

[0035] Specifically, some all-in-one machines incorporate an image recognition module, which can be a camera installed within the machine's cavity. This module identifies the type and volume of food. Food type can be determined through image comparison, while food volume can be obtained by analyzing the proportion of food in the image, and even by considering the tableware used to hold the food. Furthermore, the food's specific gravity, or weight per unit volume, can be determined based on its type, which, when multiplied by the volume, yields the actual weight. Using image recognition to determine food information reduces human input errors and provides a precise data foundation for subsequent steaming processes.

[0036] Furthermore, in some preferred embodiments of the present invention, after the step of obtaining food information of the food to be cooked, the method further includes: determining whether the food category is suitable for dry steaming; if not, executing a preset conventional steaming scheme.

[0037] Specifically, after identifying the food category, the system determines whether that ingredient is suitable for steaming. Some ingredients, such as pasta and leafy green vegetables, are not suitable for steaming. Ingredients unsuitable for steaming can be automatically cooked using other steaming methods, such as the conventional steaming method with water. This avoids steaming unsuitable foods, reduces safety hazards, and minimizes food waste.

[0038] Step S104: Determine the dry steaming scheme based on food information and preset adjustment coefficients.

[0039] Specifically, the preset adjustment coefficient is constrained by conditions such as the texture of the food and the desired cooking taste. Simply put, for different cooking equipment, if a softer texture is desired for meat, the adjustment coefficient for cooking time can be increased appropriately to extend the cooking time. Conversely, the adjustment coefficient for the power output of the all-in-one machine can be decreased appropriately to avoid overcooking the food and affecting its taste.

[0040] The dry steaming solution provided in this embodiment of the invention may include at least one cooking stage. Each stage includes, but is not limited to, steam mode, hot air baking, microwave heating and heating tube baking. The cooking parameters in each cooking stage are adjusted by adjustment coefficients, such as baking tube power, stage cooking time, steam volume, air supply rate, microwave power, etc. All parameters involved in cooking need to be adjusted based on the information of the food being cooked and the preset adjustment coefficients.

[0041] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme includes: cooking time; the step of determining the dry steaming scheme based on food information and preset adjustment coefficients includes: determining a preset base time coefficient and a base cooking time based on food category; determining a preset first adjustment coefficient and a preset second adjustment coefficient based on food volume and food weight; determining the cooking time based on food category, food weight, preset base food weight, food volume, base time coefficient, first adjustment coefficient, second adjustment coefficient, and base cooking time; wherein, the base food weight corresponds to the base cooking time.

[0042] Specifically, the controller determines the cooking time based on the following formula: T=α×T0×(1+β×W / W0+γ×V / W); Specifically, T represents the cooking time, α is the base time coefficient, which is usually a preset value determined according to the food category, T0 is the base steaming time (in minutes) corresponding to the food category, β is the first adjustment coefficient, which usually characterizes the influence of food weight on cooking time, W is the food weight (in kilograms); W0 is the preset base food weight (in kilograms), and the typical steaming time for food at this weight is T0, γ is the second adjustment coefficient, which characterizes the influence of the volume-to-weight ratio on cooking time. In some preferred embodiments of this aspect, γ not only focuses on the volume-to-weight ratio but also on the shape and volume of the smallest cooking unit. For example, the γ corresponding to meat slices and meat cubes are different. Generally, the γ corresponding to shapes that are more difficult to cook or larger volumes is larger, and V is the food volume (in cubic centimeters).

[0043] For example, taking 0.35 kg of dry-steamed beef as an example, the base time coefficient for beef is 1.2, the first adjustment coefficient for meat is 0.05, the base dry-steaming time corresponding to a base weight of 0.2 kg is 10 minutes, the second adjustment coefficient is 0, and the beef is of suitable volume and in slices. Through calculation, the estimated cooking time is approximately 13 minutes. T=1.2×10(1+0.05×350 / 200+0)=13.05≈13min.

[0044] Based on the above formula, food information can be quantitatively analyzed, cooking time can be accurately calculated, and user experience can be improved.

[0045] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme further includes: a preset cooking temperature; after performing the dry steaming scheme steps, the method further includes: obtaining the real-time cooking temperature in the cooking equipment, determining the temperature difference between the real-time cooking temperature and the preset cooking temperature; and adjusting the cooking time based on the temperature difference and a preset temperature adjustment coefficient.

[0046] Specifically, the preset cooking temperature represents the temperature that the all-in-one machine should reach at each preset time point during the dry steaming process. Due to differences in food freshness, water content, and other indicators, including errors in weight and volume, there will inevitably be some discrepancies between the cooking process and the preset dry steaming plan. Therefore, it is necessary to adjust the dry steaming plan in real time, which can generally be adjusted based on the temperature and humidity inside the all-in-one machine. This embodiment of the invention provides an adjustment scheme, primarily based on the temperature inside the all-in-one machine.

[0047] Adjust the cooking time using the following formula: T 实际 =T×(1+δ×△K); Where T is the cooking time, which is the initial cooking time after the dry steaming program is determined; δ is the preset temperature adjustment coefficient, which is related to the type of food and the cooking equipment and is adjusted in real time during use; △K is the temperature difference between the real-time cooking temperature and the preset cooking temperature; and T 实际 This is the adjusted cooking time.

[0048] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme includes: the operating power of the cooking device; the cooking device includes: an upper heating element, a lower heating element, and a rear heating element; the operating power of the cooking device includes: the operating power of the upper heating element, the operating power of the lower heating element, and the operating power of the rear heating element; the step of determining the dry steaming scheme based on food information and preset adjustment coefficients includes: determining preset first power ratio coefficients, second power ratio coefficients, and third power ratio coefficients based on food category; wherein, the sum of the first power ratio coefficient, the second power ratio coefficient, and the third power ratio coefficient is 1; determining the operating power of the upper heating element, the operating power of the lower heating element, and the operating power of the rear heating element based on the total heating power of the cooking device and the first power ratio coefficient, the second power ratio coefficient, and the third power ratio coefficient.

[0049] Specifically, for an integrated machine equipped with three sets of heating elements (upper, lower, and rear), this embodiment of the invention provides a power adjustment method to control the power of the three sets of heating elements separately.

[0050] The operating power of the three sets of heating elements is usually constrained by the following formula: P 上 =k1×P 总 ; P 下 =k2×P 总 ; P 后 =k3×P 总 ; k1+k2+k3=1; Among them, P 总 P represents the total heating power of the cooking equipment. 上 P is the operating power of the upper heating element. 下 P is the operating power of the lower heating element. 后 The formula defines the operating power of the rear heating element, k1 as the first power proportional coefficient used to adjust the operating power of the upper heating element, k2 as the second power proportional coefficient used to adjust the operating power of the lower heating element, and k3 as the third power proportional coefficient used to adjust the operating power of the rear heating element. These power proportional coefficients are typically determined by the type of food. This formula allows for precise control of the operating power of the three heating elements, preventing overheating or underheating of the food.

[0051] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme further includes: a preset cooking temperature; after performing the dry steaming scheme, the method further includes: obtaining the real-time cooking temperature in the cooking device, determining the temperature difference between the real-time cooking temperature and the preset cooking temperature; and adjusting the operating power of the cooking device based on the temperature difference and a preset power adjustment coefficient.

[0052] Specifically, the operating power of the cooking equipment is adjusted using the following formula: P 实际 =P×(1+ε×△K); Where P is the operating power of the cooking equipment, which is the operating power of the cooking equipment after the initial determination of the dry steaming scheme; ε is the preset power adjustment coefficient, which is related to the food type and the cooking equipment and is adjusted in real time during use; ΔK is the temperature difference between the real-time cooking temperature and the preset cooking temperature; and T... 实际 The adjusted operating power of the cooking equipment.

[0053] It should be noted that the above power adjustment formula is a general formula. In actual adjustment, P corresponds to P0. 上 P 下 and / or P 后 ε is also adjusted specifically for heating elements in different locations. The power adjustment formula described above allows for real-time dynamic monitoring and adjustment of the cooking process, ensuring the actual cooking process closely matches the initially planned steaming scheme. In particular, by controlling the power to adjust the actual cooking time, it closely approximates the cooking time specified in the steaming scheme, avoiding long waiting times and improving the user experience.

[0054] Step S106: Execute the dry steaming program until the preset cooking completion conditions are met.

[0055] Specifically, the preset cooking completion conditions can be reaching the cooking time or the food's color reaching the preset conditions. Once the conditions are met, the steaming cooking is considered complete.

[0056] To achieve the characteristics of steamed dishes—a tender and smooth texture (similar to steaming), single-sided coloring (similar to baking), rich flavor (as the sauce thickens), and short cooking time—the cooking process can be accelerated by recognizing color values ​​from images. Cooking automatically ends when the desired color value is reached.

[0057] Furthermore, in some preferred embodiments of the present invention, the preset cooking completion conditions include: a preset optimal color range; the step of performing a dry steaming scheme until the preset cooking completion conditions are met includes: obtaining the color value of the cooked food and the current cooking time; if the current cooking time reaches the cooking duration and the color value of the cooked food has not reached the minimum value of the optimal color range, extending the cooking time until the color value of the cooked food reaches the minimum value of the optimal color range; if the current cooking time reaches the cooking duration and the color value of the cooked food meets the optimal color range, ending the cooking process; if the color value of the cooked food reaches the maximum value of the optimal color range and the current cooking time has not reached the cooking duration, ending the cooking process.

[0058] Specifically, the image recognition module acquires images of food during the cooking process and further determines the chromaticity value φ. The chromaticity value is related to the type of food being identified, and for different types of food, an optimal chromaticity range of φ is preset. min —φ max During the cooking process, the colorimetric value φ is monitored simultaneously, in conjunction with the current cooking time T. 当前 The following conditions are used to determine whether cooking is complete: If T 当前 The cooking time specified in the dry steaming program has been reached, but the color value φ has not been reached. min If the value is φ, then extend the time until the chromaticity value φ reaches φ. min Value, end cooking.

[0059] If T 当前 When the chromaticity value φ is at φ min and φ max Between, according to T 当前 Finish cooking.

[0060] If the chromaticity value φ reaches φ max T 当前 If the cooking time has not been reached, press φ. max End cooking earlier than scheduled.

[0061] After cooking is complete, the heating element turns off, the all-in-one cabinet door opens, and the user is notified that cooking is finished.

[0062] This invention provides a cooking control method. The all-in-one machine can provide precise cooking programs based on the type, weight, and size of different foods under a fixed dry steaming mold, ensuring the taste and nutrition of the food.

[0063] This invention provides a cooking control method that uses an image recognition unit to identify food categories and match them with a steaming program, thereby achieving precise cooking of the working heating element during the steaming process, accurately matching cooking parameters, and ensuring the cooking effect of the food.

[0064] This invention provides a cooking control method that matches the working power of different heating elements according to different types of food, volume, and weight, thereby achieving intelligent control of dry steaming, real-time monitoring and dynamic adjustment of heating parameters, and adapting to the cooking needs of different foods.

[0065] This invention provides a cooking control method applied to the controller of a cooking device. The method includes: acquiring food information of the food to be cooked; wherein the food information includes: food category, food weight, and food volume; determining a dry steaming scheme based on the food information and a preset adjustment coefficient; executing the dry steaming scheme until preset cooking completion conditions are met; by acquiring the food category, weight, and volume, a dry steaming scheme is formulated based on preset rules and applied to existing home all-in-one machines, realizing the dry steaming function of existing all-in-one machines and improving the user's cooking experience.

[0066] Example 2 Based on the above embodiments, this invention provides a cooking control device, applied to a controller of cooking equipment, see [link to relevant documentation]. Figure 2 The diagram shown is a structural schematic of a cooking control device provided in an embodiment of the present invention. The device includes: The food information acquisition module 310 is used to acquire food information of the cooked food; the food information includes: food category, food weight and food volume.

[0067] The dry steaming scheme determination module 320 is used to determine the dry steaming scheme based on food information and preset adjustment coefficients.

[0068] The cooking program execution module 330 is used to execute the dry steaming program until the preset cooking completion conditions are met.

[0069] Furthermore, in some preferred embodiments of the present invention, the cooking device includes: an image recognition module; and a food information acquisition module 310, used to determine the food category and food volume based on the food image acquired by the image recognition module; to determine the food specific gravity based on the food category; and to determine the food weight based on the food specific gravity and food volume.

[0070] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme includes: cooking time; a dry steaming scheme determination module 320, used to determine the cooking time using the following formula: T=α×T0×(1+β×W / W0+γ×V / W); where T is the cooking time, α is the basic time coefficient, both T and α are determined according to the food category, T0 is the basic dry steaming time corresponding to the food category, β is the first adjustment coefficient, characterizing the influence of food weight on cooking time, W is the food weight, W0 is the preset basic food weight, the dry steaming time of the food under the basic food weight is T0, γ is the second adjustment coefficient, characterizing the influence of the ratio of volume to weight on cooking time, and V is the food volume.

[0071] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme further includes: a preset cooking temperature; the device further includes: a dry steaming scheme adjustment module, used to acquire the real-time cooking temperature in the cooking equipment, determine the temperature difference between the real-time cooking temperature and the preset cooking temperature, and adjust the cooking time based on the temperature difference and a preset temperature adjustment coefficient.

[0072] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme includes: the operating power of the cooking device; the cooking device includes: an upper heating element, a lower heating element, and a rear heating element; the operating power of the cooking device includes: the operating power of the upper heating element, the operating power of the lower heating element, and the operating power of the rear heating element; the dry steaming scheme determination module 320 is used to determine the operating power of the heating element using the following formula: P 上 =k1×P 总 ;P 下 =k2×P 总 ;P 后 =k3×P 总 ;k1+k2+k3=1;where, P 总 P represents the total heating power of the cooking equipment. 上 P is the operating power of the upper heating element. 下 P is the operating power of the lower heating element. 后 The operating power of the post-heating tube is given by k1, which is the first power proportional coefficient, k2, which is the second power proportional coefficient, and k3, which is the third power proportional coefficient. k1, k2, and k3 are all determined based on the food category.

[0073] Furthermore, in some preferred embodiments of the present invention, the dry steaming scheme further includes: a preset cooking temperature; the device further includes: a dry steaming scheme adjustment module, used to acquire the real-time cooking temperature in the cooking equipment, determine the temperature difference between the real-time cooking temperature and the preset cooking temperature; and adjust the operating power of the cooking equipment based on the temperature difference and a preset power adjustment coefficient.

[0074] Furthermore, in some preferred embodiments of the present invention, the apparatus further includes: a scheme preprocessing module, used to determine whether the food category is suitable for dry steaming; if not, to execute a preset conventional steaming scheme.

[0075] Furthermore, in some preferred embodiments of the present invention, the preset cooking completion conditions include: a preset optimal color range; a cooking scheme execution module 330, used to obtain the color value of the cooked food and the current cooking time; if the current cooking time reaches the cooking duration and the color value of the cooked food has not reached the minimum value of the optimal color range, extend the cooking time until the color value of the cooked food reaches the minimum value of the optimal color range; if the current cooking time reaches the cooking duration and the color value of the cooked food meets the optimal color range, end the cooking; if the color value of the cooked food reaches the maximum value of the optimal color range and the current cooking time has not reached the cooking duration, end the cooking.

[0076] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the cooking control device described above can be referred to the corresponding process in the embodiments of the aforementioned cooking control method, and will not be repeated here.

[0077] Example 3 This invention also provides a cooking apparatus for operating a cooking control method; see [link to previous document]. Figure 3 The schematic diagram shown in this embodiment of the invention provides a cooking device, which includes a memory 400 and a processor 401. The memory 400 is used to store one or more computer instructions, which are executed by the processor 401 to implement the cooking control method described above.

[0078] Furthermore, Figure 3 The cooking device shown also includes a bus 402 and a communication interface 403. The processor 401, the communication interface 403 and the memory 400 are connected via the bus 402.

[0079] The memory 400 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 403 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 402 can be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 3The 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.

[0080] Processor 401 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 401 or by instructions in software form. Processor 401 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. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a readily available storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 400, and processor 401 reads information from memory 400 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0081] Furthermore, the cooking device provided in this embodiment of the invention also includes: an image recognition module for recognizing food, determining food category, and recognizing a specific color value at the end of the food's dry steaming process; a control device for executing dry steaming schemes matching different categories and quantities of food, such as controlling the type of heating element that is open, the open duration, and turning off the heating element when cooking is finished; a processing device for receiving food category information, calculating the food area size, receiving the food surface color range recognized by the image sensor, and normalizing the food color data; a storage device for storing dry steaming cooking programs for different quantities of various foods, remembering the cooking program selected by the user, so that the previous mode can be directly recalled when the dry steaming function is selected again; and an operation interface where the user selects the dry steaming function for cooking, displays the cooking temperature and cooking time, and facilitates the user's judgment of the cooking time.

[0082] This invention also provides a computer-readable storage medium storing computer-executable instructions. When these computer-executable instructions are called and executed by a processor, they cause the processor to implement the above-described cooking control method. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0083] The computer program product of the cooking control method, apparatus 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 in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0084] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and / or device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0085] 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.

[0086] 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.

[0087] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cooking control method, characterized in that, The method, applied to a controller for a cooking appliance, includes: Obtain food information for cooking food; wherein, the food information includes: food category, food weight, and food volume; The dry steaming scheme is determined based on the food information and the preset adjustment coefficients; Perform the dry steaming process until the preset cooking completion conditions are met.

2. The cooking control method according to claim 1, characterized in that, The cooking device includes: an image recognition module; the step of acquiring food information of the food being cooked includes: The food category and volume are determined based on the food image acquired by the image recognition module. The food proportions of the cooked food are determined based on the food category; The weight of the food is determined based on its specific gravity and volume.

3. The cooking control method according to claim 1, characterized in that, The dry steaming scheme includes: cooking time; the step of determining the dry steaming scheme based on the food information and a preset adjustment coefficient includes: determining the cooking time using the following formula: T=α×T0×(1+β×W / W0+γ×V / W); Wherein, T is the cooking time, α is the base time coefficient, both T and α are determined according to the food category, T0 is the base steaming time corresponding to the food category, β is the first adjustment coefficient, characterizing the influence of food weight on cooking time, W is the food weight, W0 is the preset base food weight, the steaming time of the food under the base food weight is T0, γ is the second adjustment coefficient, characterizing the influence of the volume to weight ratio on cooking time, and V is the food volume.

4. The cooking control method according to claim 3, characterized in that, The dry steaming method further includes: setting a preset cooking temperature; after executing the steps of the dry steaming method, the method further includes: The real-time cooking temperature inside the cooking device is obtained, and the temperature difference between the real-time cooking temperature and the preset cooking temperature is determined. The cooking time is adjusted based on the temperature difference and a preset temperature adjustment coefficient.

5. The cooking control method according to claim 1, characterized in that, The dry steaming scheme includes: the operating power of the cooking equipment; the cooking equipment includes: an upper heating element, a lower heating element, and a rear heating element; the operating power of the cooking equipment includes: the operating power of the upper heating element, the operating power of the lower heating element, and the operating power of the rear heating element; the step of determining the dry steaming scheme based on the food information and a preset adjustment coefficient includes: determining the operating power of the heating elements using the following formula: P 上 =k1×P 总 ; P 下 =k2×P 总 ; P 后 =k3×P 总 ; k1+k2+k3=1; Among them, P 总 P represents the total heating power of the cooking equipment. 上 P is the operating power of the upper heating element. 下 P is the operating power of the lower heating element. 后 The operating power of the post-heating tube is defined as follows: k1 is the first power proportionality coefficient, k2 is the second power proportionality coefficient, and k3 is the third power proportionality coefficient. k1, k2, and k3 are all determined based on the food category.

6. The cooking control method according to claim 5, characterized in that, The dry steaming method further includes: setting a preset cooking temperature; after executing the steps of the dry steaming method, the method further includes: The real-time cooking temperature inside the cooking device is obtained, and the temperature difference between the real-time cooking temperature and the preset cooking temperature is determined. The operating power of the cooking equipment is adjusted based on the temperature difference and a preset power adjustment coefficient.

7. The cooking control method according to claim 1, characterized in that, After the step of obtaining food information for cooking food, the method further includes: Determine whether the food category is suitable for steaming; If not, execute the preset standard steaming program.

8. The cooking control method according to claim 1, characterized in that, The preset cooking completion conditions include: a preset optimal color range; the steps of executing the dry steaming program until the preset cooking completion conditions are met include: Obtain the color chroma value of the cooked food and the current cooking time; If the current cooking time reaches the cooking duration and the color chromaticity value of the cooked food has not reached the minimum value of the optimal color chromaticity range, the cooking time is extended until the color chromaticity value of the cooked food reaches the minimum value of the optimal color chromaticity range. If the current cooking time reaches the cooking duration, and the color chroma value of the cooked food meets the optimal color range, then cooking ends; If the color saturation value of the cooked food reaches the maximum value of the optimal color saturation range, and the current cooking time has not reached the cooking duration, the cooking process ends.

9. A cooking control device, characterized in that, A controller for a cooking appliance, the device comprising: A food information acquisition module is used to acquire food information of cooked food; wherein, the food information includes: food category, food weight, and food volume; The dry steaming scheme determination module is used to determine the dry steaming scheme based on the food information and preset adjustment coefficients; The cooking program execution module is used to execute the dry steaming program until the preset cooking completion conditions are met.

10. A cooking device, characterized in that, It includes a processor and a memory, the memory storing computer-executable instructions that can be executed by the processor, the processor executing the computer-executable instructions to implement the cooking control method according to any one of claims 1 to 8.

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