Softening cooking method and system based on pressure shock control

Abstract

This application relates to the field of cooking control and discloses a softening cooking method and system based on pressure impact control. The method includes: acquiring the dishes to be cooked in an electric pressure cooker, including meat and vegetables; acquiring a first pressure impact parameter corresponding to the meat and a second pressure impact parameter corresponding to the vegetables; determining a third pressure impact parameter corresponding to simultaneous cooking of the meat and vegetables based on the first and second pressure impact parameters; controlling the electric pressure cooker to cook the meat according to the first pressure impact parameter while cooking the meat; and controlling the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter after adding vegetables to the meat. This application can adjust the pressure impact intensity according to the actual type of food being cooked in the pot, thereby improving the cooking effect.

Description

Technical Field

[0001] This application relates to the field of cooking control technology, and more specifically, to a softening cooking method and system based on pressure impact control. Background Technology

[0002] In existing technologies, some electric pressure cookers employ an accelerated cooking method that uses pressure shock to quickly soften food during the cooking process. After establishing and maintaining a certain internal pressure, the pressure inside the pot drops abruptly through rapid and brief pressure release. This drastic pressure change generates transient pressure shock waves within the cooking cavity, physically impacting the food under high temperature and pressure. This pressure shock can rapidly disrupt the internal structure of the food, especially those rich in fiber or connective tissue, accelerating its softening and cooking process, thereby significantly shortening the overall cooking time and improving cooking efficiency.

[0003] Currently, electric pressure cookers using pressure shock technology cannot adjust the pressure intensity according to the actual type and characteristics of the ingredients being cooked. This lack of dynamic adjustment can lead to excessive crushing and over-softening of vegetables, which are more fragile and have easily damaged cell walls, resulting in a loss of texture and shape. Conversely, for meat, which requires strong force to effectively break down tough connective tissue and muscle fibers, the fixed pressure intensity may not be sufficient to break down the internal structure, resulting in low softening efficiency or insufficient softening, thus affecting the final taste and experience. Summary of the Invention

[0004] The purpose of this application is to provide a softening cooking method and system based on pressure impact control, which solves the technical problem of not being able to adjust the pressure impact intensity according to the actual type of food being cooked in the pot, and achieves the technical effect of adjusting the pressure impact intensity according to the actual type of food being cooked in the pot.

[0005] This application provides a softening cooking method based on pressure impact control. The method includes: obtaining the dishes to be cooked in an electric pressure cooker, including meat and vegetables; obtaining a first pressure impact parameter corresponding to the meat and a second pressure impact parameter corresponding to the vegetables; determining a third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables based on the first and second pressure impact parameters; wherein the first, second, and third pressure impact parameters include alternatingly increasing and decreasing the cooking pressure inside the electric pressure cooker; when cooking meat, controlling the electric pressure cooker to cook the meat according to the first pressure impact parameter; after adding vegetables to the meat, controlling the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter.

[0006] In one possible implementation, a third pressure impact parameter is determined based on a first pressure impact parameter and a second pressure impact parameter when simultaneously cooking meat and vegetables. This includes: obtaining the weight values ​​of the meat and vegetables corresponding to the meat and vegetables, and obtaining the meat's ease of cooking and the vegetables' ease of cooking; wherein the meat's ease of cooking and the vegetables' ease of cooking are determined through empirical values; determining a first product of the meat weight value and the meat's ease of cooking, and determining a second product of the vegetable weight value and the vegetables' ease of cooking; determining the sum of the first and second products as a total cooking index; determining the ratio of the first product to the total cooking index as a first weight; determining the ratio of the second product to the total cooking index as a second weight; and determining the product of the maximum cooking pressure in the first pressure impact parameter and the first weight, and the sum of the product of the maximum cooking pressure in the second pressure impact parameter and the second weight, as the maximum cooking pressure in the third pressure impact parameter.

[0007] In another possible implementation, obtaining the meat's cookability for the meat ingredient includes: obtaining the basic meat cookability and meat texture attributes for the meat ingredient; determining the meat cookability for the meat ingredient through an empirical value table based on the basic cookability, meat texture attributes, and the maximum cooking pressure in the first pressure impact parameter; wherein, the basic meat cookability is determined through empirical values, and the meat texture attributes include information on the fat ratio of meat chunks, the size of cut pieces, and the ratio of meat tendons.

[0008] In another possible implementation, the method of determining a third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables based on the first and second pressure impact parameters further includes: when the pressure control curves of the first, second, and third pressure impact parameters are sawtooth waves, obtaining the pressure rise rate in the first pressure impact parameter corresponding to the meat and obtaining the pressure rise rate in the second pressure impact parameter corresponding to the vegetables; and determining the product of the pressure rise rate in the first pressure impact parameter and the first weight, and the sum of the product of the pressure rise rate in the second pressure impact parameter and the second weight, as the pressure rise rate in the third pressure impact parameter.

[0009] In another possible implementation, the method further includes: acquiring multiple historical cooking records corresponding to the dishes to be cooked in the electric pressure cooker, the historical cooking records including pressure impact parameters and cooking evaluation values ​​corresponding to the dishes cooked in the electric pressure cooker, the pressure impact parameters including a first pressure impact parameter, a second pressure impact parameter, and a third pressure impact parameter, and the cooking evaluation values ​​including user scores for the tenderness and shape retention of meat and vegetables; determining a target historical cooking record with the largest sum of tenderness and shape retention scores among the multiple historical cooking records, and cooking the dishes to be cooked in the electric pressure cooker according to the first and third pressure impact parameters corresponding to the target historical cooking record.

[0010] In another possible implementation, the method further includes: after determining the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker, obtaining multiple historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter, and determining the sum of the ingredient tenderness score and the ingredient shape retention score corresponding to the multiple historical cooking records respectively; among the multiple historical cooking records, determining a preset number of historical cooking records in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score; and recommending meat and vegetable ingredients corresponding to the preset number of historical cooking records to the user.

[0011] In another possible implementation, the method further includes: obtaining the target meat and target vegetable ingredients corresponding to the dish to be cooked in the electric pressure cooker; determining a first preset number of first historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target meat ingredients from multiple historical cooking records; determining a second preset number of second historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target vegetable ingredients from multiple historical cooking records; obtaining multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records, and obtaining the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredients; determining the average of the first pressure impact parameters of the first preset number of first historical cooking records as the target first pressure impact parameter; determining the average of the third pressure impact parameters of the second preset number of second historical cooking records as the intermediate third pressure impact parameter; determining the product of the intermediate third pressure impact parameter and the impact pressure correlation factor as the target third pressure impact parameter; and cooking the target meat and target vegetable ingredients according to the target first pressure impact parameter and the target third pressure impact parameter.

[0012] In another possible implementation, the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients are obtained, including: determining the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively through an empirical value table based on the basic meat cookedness and meat texture attributes of multiple reference meat ingredients and target meat ingredients; determining the average value of the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively as the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients.

[0013] In another possible implementation, obtaining the impact pressure correlation factors corresponding to multiple reference meat ingredients and the target meat ingredient also includes: determining the ingredient similarity between the multiple reference meat ingredients and the target meat ingredient through an empirical value table based on the basic meat cookability and meat texture attributes of the multiple reference meat ingredients and the target meat ingredient; determining the target reference meat ingredient with the highest ingredient similarity among the multiple reference meat ingredients; and obtaining the impact pressure correlation factors between the target reference meat ingredient and the target meat ingredient as the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredient.

[0014] This application also provides a softening cooking system based on pressure shock control, including a unit for performing the method as described in any of the preceding claims.

[0015] The beneficial effects of the embodiments in this application compared with the prior art are: This application provides a softening cooking method based on pressure impact control. The method includes: obtaining the dishes to be cooked in an electric pressure cooker, including meat and vegetables; obtaining a first pressure impact parameter corresponding to the meat and a second pressure impact parameter corresponding to the vegetables; determining a third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables based on the first and second pressure impact parameters; wherein the first, second, and third pressure impact parameters include alternating control of increasing and decreasing the cooking pressure inside the electric pressure cooker; when cooking meat, controlling the electric pressure cooker to cook the meat according to the first pressure impact parameter; after adding vegetables to the meat, controlling the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter. The softening cooking method based on pressure shock control in this application reads the information of the dishes to be cooked, and can automatically match the high-intensity pressure shock parameters required for meat and the low-intensity pressure shock parameters required for vegetables. At the same time, it can optimize the pressure shock in the joint cooking of meat and vegetables, and can adjust the pressure parameters according to the characteristics of the ingredients, thereby improving the cooking effect of pressure shock cooking of meat and vegetables and avoiding damage to the shape of meat and vegetables. Attached Figure Description

[0016] To more clearly illustrate the technical solutions in the embodiments of this application, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of this application. For those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0017] Figure 1 A schematic flowchart of the first softening cooking method based on pressure shock control provided in the embodiments of this application; Figure 2 A schematic diagram of the workflow of the first softening cooking method based on pressure shock control provided in the embodiments of this application; Figure 3 A schematic diagram of the workflow of the second softening cooking method based on pressure shock control provided in the embodiments of this application; Figure 4 A schematic diagram of the workflow of the third softening cooking method based on pressure shock control provided in the embodiments of this application; Figure 5 This is a schematic diagram of a pressure control curve in an embodiment of this application; Figure 6 A schematic flowchart of the fourth softening cooking method based on pressure impact control provided in the embodiments of this application; Figure 7A schematic diagram of the workflow of the fifth softening cooking method based on pressure shock control provided in the embodiments of this application; Figure 8 This is a schematic diagram of the logical structure of a softening cooking system based on pressure impact control, provided in an embodiment of this application. Detailed Implementation

[0018] It should be understood that, when used in this application specification and the appended claims, the term "comprising" indicates the presence of the described features, integrals, steps, operations, elements and / or components, but does not exclude the presence or addition of one or more other features, integrals, steps, operations, elements, components and / or a collection thereof.

[0019] It should also be understood that the term “and / or” as used in this application specification and the appended claims means any combination of one or more of the associated listed items and all possible combinations, and includes such combinations.

[0020] As used in this application specification and the appended claims, the term "if" may be interpreted, depending on the context, as "when," "once," "in response to determination," or "in response to detection." Similarly, the phrase "if determined" or "if detected [the described condition or event]" may be interpreted, depending on the context, as meaning "once determined," "in response to determination," "once detected [the described condition or event]," or "in response to detection [the described condition or event]."

[0021] Furthermore, in the description of this application and the appended claims, the terms "first," "second," "third," etc., are used only to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0022] References to "one embodiment" or "some embodiments" as described in this specification mean that one or more embodiments of this application include a specific feature, structure, or characteristic described in connection with that embodiment. Therefore, the phrases "in one embodiment," "in some embodiments," "in other embodiments," "in still other embodiments," etc., appearing in different parts of this specification do not necessarily refer to the same embodiment, but rather mean "one or more, but not all, embodiments," unless otherwise specifically emphasized. The terms "comprising," "including," "having," and variations thereof mean "including but not limited to," unless otherwise specifically emphasized.

[0023] Currently, electric pressure cookers that use pressure shock to accelerate cooking cannot adjust the pressure shock intensity according to the actual type and characteristics of the ingredients being cooked, which may affect the final taste and experience.

[0024] Based on the above reasons, this application provides a softening cooking method based on pressure impact control. The method includes: obtaining the dishes to be cooked in an electric pressure cooker, including meat and vegetables; obtaining a first pressure impact parameter corresponding to the meat and a second pressure impact parameter corresponding to the vegetables; determining a third pressure impact parameter corresponding to simultaneously cooking the meat and vegetables based on the first and second pressure impact parameters; wherein the first, second, and third pressure impact parameters include alternating control of increasing and decreasing the cooking pressure inside the electric pressure cooker; when cooking the meat, controlling the electric pressure cooker to cook the meat according to the first pressure impact parameter; after adding vegetables to the meat, controlling the electric pressure cooker to simultaneously cook the meat and vegetables according to the third pressure impact parameter. The softening cooking method based on pressure shock control in this application reads the information of the dishes to be cooked, and can automatically match the high-intensity pressure shock parameters required for meat and the low-intensity pressure shock parameters required for vegetables. At the same time, it can optimize the pressure shock in the joint cooking of meat and vegetables, and can adjust the pressure parameters according to the characteristics of the ingredients, thereby improving the cooking effect of pressure shock cooking of meat and vegetables and avoiding damage to the shape of meat and vegetables.

[0025] In some scenarios, the softening cooking method based on pressure impact control according to the embodiments of this application can be applied to electric pressure cookers. It can specifically optimize the pressure impact cooking of electric pressure cookers, improve the cooking effect of electric pressure cookers when cooking mixed ingredients of meat and vegetables, and avoid damage to the shape of meat and vegetables.

[0026] The following describes in detail, with specific examples, a softening cooking method based on pressure impact control provided in the embodiments of this application.

[0027] Figure 1 A schematic flowchart of the first softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 1 As shown, this softening cooking method based on pressure shock control includes S110 to S120, and S110 to S120 will be described in detail below.

[0028] S110. Obtain the dishes to be cooked in the electric pressure cooker, including meat and vegetables. Obtain the first pressure impact parameter corresponding to the meat and the second pressure impact parameter corresponding to the vegetables. Based on the first and second pressure impact parameters, determine the third pressure impact parameter corresponding to cooking meat and vegetables simultaneously. The first, second, and third pressure impact parameters involve alternating increases and decreases in the cooking pressure inside the electric pressure cooker.

[0029] Figure 2 A schematic diagram of the workflow of the first softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 2 As shown, during the cooking process of an electric pressure cooker, the cloud control system of the electric pressure cooker can first obtain information about the dishes that the electric pressure cooker plans to cook, including meat and vegetable ingredients. By identifying the types of ingredients, it can provide a basis for matching subsequent pressure impact parameters.

[0030] For example, in the pressure shock cooking of an electric pressure cooker, the recipe information input by the user can be read, which may include the specific types of meat and vegetables.

[0031] After obtaining information about the meat and vegetable ingredients, the first pressure impact parameter corresponding to the meat and the second pressure impact parameter corresponding to the vegetable can be obtained. The first pressure impact parameter corresponding to the meat can be used to cook the meat until it is almost tender. The first and second pressure impact parameters can include alternating control of increasing and decreasing the cooking pressure inside the electric pressure cooker.

[0032] For example, the first pressure impact parameter can be a high-pressure impact sequence set for beef, and the second pressure impact parameter can be a low-pressure impact sequence set for radish.

[0033] For example, the first pressure impact parameter corresponding to meat and the second pressure impact parameter corresponding to vegetables can be determined by empirical values, and the first pressure impact parameter corresponding to meat and the second pressure impact parameter corresponding to vegetables can be stored in a database in advance.

[0034] like Figure 2 As shown, after obtaining the first pressure impact parameter and the second pressure impact parameter, the third pressure impact parameter corresponding to cooking meat and vegetables simultaneously can be determined based on the first pressure impact parameter and the second pressure impact parameter. The third pressure impact parameter can also include alternating control of increasing and decreasing the cooking pressure inside the electric pressure cooker.

[0035] For example, the third pressure impact parameter can be obtained by weighting the first and second pressure impact parameters using a parameter fusion algorithm. The third pressure impact parameter is used to control the cooking impact pressure after adding vegetables to meat.

[0036] S120. When cooking meat, control the electric pressure cooker to cook the meat according to the first pressure impact parameter. After adding vegetables to the meat, control the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter.

[0037] In specific cooking, you can cook the meat first, and then cook the meat and vegetables together. When cooking the meat, you can control the electric pressure cooker to cook the meat according to the first pressure impact parameter. The first pressure impact parameter can be optimized according to the tissue structure characteristics of the meat. When cooking the meat according to the first pressure impact parameter, the meat can be cooked until it is almost completely tender.

[0038] For example, in the pressure shock cooking of an electric pressure cooker, the pork can be cooked according to the pressure shock mode set for it, and the meat can be tenderized by high pressure shock.

[0039] After cooking the meat using the first pressure impact parameter, vegetables can be added to the meat. Then, the electric pressure cooker can be controlled to cook the meat and vegetables simultaneously according to the third pressure impact parameter, which can balance the cooking needs of different ingredients.

[0040] For example, in the pressure shock cooking of an electric pressure cooker, when adding radish to stewed pork, it is possible to switch to the pressure shock mode corresponding to the third pressure shock parameter that takes into account both pork and radish for synergistic cooking.

[0041] The beneficial effect of the above implementation method is that by reading the information of the dishes to be cooked, it can automatically match the high-intensity pressure impact parameters required for meat and the low-intensity pressure impact parameters required for vegetables, and can adjust the pressure parameters according to the characteristics of the ingredients.

[0042] The beneficial effect of the above-mentioned implementation method is that by using the first pressure impact parameter specifically set for meat for cooking, the combined effect of high pressure and pressure impact can quickly soften tough meat tissue and achieve efficient gelatinization of collagen without excessive dehydration.

[0043] The beneficial effects of the above implementation method are that when meat is cooked according to the first pressure impact parameter, it can be cooked until it is almost completely tender. When easily cooked vegetables are added during the cooking process, the third pressure impact parameter is calculated in real time to take into account both the need for continuous softening of meat and the need for protection of vegetables. The final result is a synergistic cooking effect in which the primary and secondary ingredients cook simultaneously. This allows the meat, which is resistant to overcooking, to maintain its softening process while preventing the tender vegetables from becoming soft and losing their shape due to excessive pressure. This improves the synchronous cooking effect of meat and vegetables and prevents damage to the shape of meat and vegetables.

[0044] In some implementations, in S110 above, a third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetable ingredients is determined based on the first pressure impact parameter and the second pressure impact parameter, including S111 to S112. S111 to S112 will be explained in detail below.

[0045] S111. Obtain the weight values ​​of meat and vegetables corresponding to meat ingredients, and obtain the cooking rates of meat and vegetables. The cooking rates of meat and vegetables are determined using empirical values.

[0046] Figure 3 A schematic diagram of the workflow of the second softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 3 As shown, when determining the third pressure impact parameter, the weight values ​​of meat and vegetables corresponding to meat ingredients can be obtained, as well as the cooking ease of meat and vegetables corresponding to meat ingredients.

[0047] It should be noted that the cooking time of meat and vegetables can be determined by empirical values, and can be obtained through statistical analysis and experiments based on the cooking history data of the ingredients.

[0048] S112. Determine the first product of meat weight and meat cookability, and the second product of vegetable weight and vegetable cookability. The sum of the first and second products is used as the total cooking index. The ratio of the first product to the total cooking index is used as the first weight. The ratio of the second product to the total cooking index is used as the second weight. The product of the maximum cooking pressure in the first pressure impact parameter and the first weight, and the sum of the products of the maximum cooking pressure in the second pressure impact parameter and the second weight, are used as the maximum cooking pressure in the third pressure impact parameter.

[0049] After obtaining the meat weight value and meat cookability, the first product of the meat weight value and meat cookability can be determined; after obtaining the vegetable weight value and vegetable cookability, the second product of the vegetable weight value and vegetable cookability can be determined; furthermore, the sum of the first product and the second product can be determined as the total cooking index, which reflects a comprehensive measure of the overall cooking requirements of meat and vegetables, taking into account the weight and cookability characteristics of the ingredients.

[0050] like Figure 3As shown, after obtaining the total cooking index, the ratio of the first product to the total cooking index can be determined as the first weight; at the same time, the ratio of the second product to the total cooking index can be determined as the second weight; the first weight and the second weight represent the relative importance of meat and vegetables in the overall cooking demand, respectively. The calculation of the first weight and the second weight is based on the contribution ratio of the weight and cookability of meat and vegetables, respectively.

[0051] like Figure 3 As shown, after the meat is cooked according to the first pressure impact parameter, the meat may be almost completely softened. At this time, the product of the maximum cooking pressure and the first weight in the first pressure impact parameter, and the sum of the product of the maximum cooking pressure and the second weight in the second pressure impact parameter, can be determined as the maximum cooking pressure in the third pressure impact parameter. By using a weighted summation method, the maximum cooking pressure in the third pressure impact parameter can balance the ideal impact pressure requirements of meat and vegetables, ensuring that the impact pressure of meat and vegetables can be met during the cooking process.

[0052] For example, when cooking beef and carrots simultaneously in an electric pressure cooker, the beef is heavier and cooks less easily, while the carrot is lighter but cooks more easily. The maximum cooking pressure in the calculated third pressure impact parameter will be between the ideal pressure for pure beef and pure carrots, avoiding the carrots becoming too soft due to high pressure or the beef becoming undercooked due to low pressure.

[0053] It should be noted that the pressure impact durations corresponding to the first and second pressure impact parameters are the same. When determining the maximum cooking pressure in the third pressure impact parameter, the pressure impact durations of the first and second pressure impact parameters are not adjusted, and the pressure impact duration of the third pressure impact parameter is kept the same as that of the first and second pressure impact parameters.

[0054] The beneficial effect of the above implementation method is that when meat is cooked according to the first pressure impact parameter, it can be cooked to near-complete tenderness. By obtaining the weight information of meat and vegetables and the easy-to-cook index representing the ease of cooking of meat and vegetables, the first product of meat weight and easy-to-cook index and the second product of vegetable weight and easy-to-cook index are calculated. The sum of these two products is used as the total cooking index. The ratio of the first product corresponding to meat to the total cooking index is further calculated as the first weight, and the ratio of the second product corresponding to vegetables to the total cooking index is used as the second weight. The maximum cooking pressure in the third pressure impact parameter is obtained by multiplying the maximum cooking pressure in the first pressure impact parameter by the first weight and the maximum cooking pressure in the second pressure impact parameter by the second weight. By weighted harmonizing the ideal parameters of the two ingredients, the maximum cooking pressure in the third pressure impact parameter can take into account the influence of the ingredient weight and its own easy-to-cook characteristics, ensuring the cooking effect when meat and vegetables are cooked together and avoiding damage to the shape of meat and vegetables.

[0055] The beneficial effect of the above implementation method is that the maximum cooking pressure in the third pressure impact parameter is a balance value between the pure meat processing intensity and the pure vegetable processing intensity, which alleviates the risk of excessive damage to easily cooked vegetables caused by high-intensity impact, while ensuring that the pressure intensity is sufficient to maintain a continuous and effective force on the meat, and can promote the gentle rupture of vegetable cell walls to release flavor and nutrients.

[0056] The beneficial effect of the above implementation method is that it solves the contradiction in the traditional method where the meat is not tender and the vegetables are mushy, or the meat is mushy but the vegetables do not have the best taste. By incorporating weight and ease of cooking into the weighted algorithm of pressure impact parameters, it can automatically sense the composition of the ingredients and dynamically adjust the pressure mode, so that even ingredients with large differences in the same pot can achieve their ideal taste.

[0057] In some implementations, after determining the maximum cooking pressure in the third pressure impact parameter, the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter can be determined, and the cooking compensation time for meat and vegetable ingredients can be determined according to the third pressure impact parameter; wherein, the cooking compensation time is proportional to the maximum cooking pressure in the third pressure impact parameter.

[0058] In this implementation, considering that the maximum cooking pressure in the third pressure impact parameter is a balance value between the processing intensity of pure meat and the processing intensity of pure vegetables, it can ensure that the vegetable ingredients will not be damaged due to excessive maximum cooking pressure in the third pressure impact parameter. However, the meat and vegetable ingredients may not be tender enough due to a decrease in the maximum cooking pressure in the third pressure impact parameter. Therefore, the meat and vegetable ingredients can be cooked according to the cooking compensation time to ensure the tenderness of the ingredients without damaging their shape.

[0059] For example, when determining the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter, the product of the maximum cooking pressure and the cooking time compensation factor in the third pressure impact parameter can be determined to obtain the cooking compensation time corresponding to the maximum cooking pressure in the third pressure impact parameter.

[0060] For example, the cooking time compensation factor can be determined based on empirical values, and the cooking time compensation factor corresponding to the maximum cooking pressure in different third pressure impact parameters is different.

[0061] The beneficial effect of the above implementation method is that, by adjusting the cooking compensation time of meat and vegetables according to the third pressure impact parameter, the tenderness of meat and vegetables can be guaranteed while ensuring that the shape of the meat and vegetables is not damaged.

[0062] In some implementations, S111 above, obtaining the meat's cookability includes: obtaining the basic meat cookability and meat texture attributes. Based on the basic cookability, meat texture attributes, and the maximum cooking pressure in the first pressure impact parameter, the meat cookability is determined using an empirical value table. The basic meat cookability is determined through empirical values, and the meat texture attributes include information on the fat ratio of the meat chunks, the size of the cut pieces, and the ratio of meat connective tissue.

[0063] Figure 4 A schematic diagram of the workflow of the third softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 4 As shown, you can first obtain the basic meat cooking rate and meat texture attributes corresponding to the meat ingredients. The meat texture attributes can include information on the fat ratio of meat chunks, the size of the cut pieces, and the ratio of meat tendons. The meat texture attributes can reflect the physical properties and structural characteristics of the meat ingredients.

[0064] It should be noted that the basic meat cooking time can be determined by empirical values, or by experimental and cooking data.

[0065] After obtaining the basic meat cooking degree and meat texture properties, the meat cooking degree corresponding to the meat ingredient can be determined by using an empirical value table based on the basic cooking degree, meat texture properties and the maximum cooking pressure in the first pressure impact parameter. This allows for an accurate determination of the meat cooking degree obtained after cooking the meat ingredient through the first pressure impact parameter.

[0066] For example, the experience value table can store meat cooking values ​​corresponding to different basic cooking ease, different meat material properties, and different combinations of maximum cooking pressure. The experience value table can be obtained through experiments and statistical data. By querying the experience value table, the meat cooking ease can take into account the influence of the characteristics of the ingredients and the cooking parameters of the meat ingredients.

[0067] For example, during the pressure shock cooking process in an electric pressure cooker, for meat ingredients with different fat content, different cut sizes, and different tendon ratios, the corresponding meat cooking ease can be found through an empirical value table by combining the maximum cooking pressure in the first pressure shock parameter. The meat cooking ease can provide an accurate cooking ease reference when cooking with vegetables later.

[0068] The beneficial effect of the above implementation method is that the basic cookability of meat ingredients is determined by empirical values, the material properties of specific ingredients are further obtained, and combined with the first pressure impact parameter to be applied, a comprehensive analysis is conducted through the empirical value table to determine the cookability of meat suitable for subsequent pressure impact cooking tasks with vegetables, thus ensuring the cooking effect of meat when cooked with vegetables after being cooked by the first pressure impact parameter.

[0069] The beneficial effects of the above implementation method are that it overcomes the limitations of a single empirical value, ensures that the calculation of the meat's cookability closely matches the actual state of the specific meat piece and the selected cooking strategy, and can determine the pressure impact intensity when cooking with vegetables later based on the differences in the actual thickness, fascia content and other attributes of the meat, thus greatly improving the accuracy of cookability as a subsequent parameter calculation.

[0070] In some implementations, S110 above determines the third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables based on the first pressure impact parameter and the second pressure impact parameter, and also includes S113 to S114. S113 to S114 will be explained in detail below.

[0071] S113. When the pressure control curves of the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter are sawtooth waves, obtain the pressure rise rate in the first pressure impact parameter corresponding to meat ingredients, and obtain the pressure rise rate in the second pressure impact parameter corresponding to vegetable ingredients.

[0072] like Figure 3As shown, in this implementation, the pressure rise rate in the first pressure impact parameter corresponding to meat ingredients and the pressure rise rate in the second pressure impact parameter corresponding to vegetable ingredients can be obtained. The pressure rise rate in the first pressure impact parameter can reflect the response characteristics of meat ingredients to pressure changes during pressure impact cooking, and the pressure rise rate in the second pressure impact parameter can characterize the response characteristics of vegetable ingredients to pressure changes during pressure impact cooking.

[0073] It should be noted that, Figure 5 This is a schematic diagram of a pressure control curve in an embodiment of this application, such as... Figure 5 As shown, Figure 5 The horizontal axis of the pressure control curve represents time, and the vertical axis represents pressure. The pressure control curves of the first, second, and third pressure impact parameters are sawtooth waves. That is, the first, second, and third pressure impact parameters cyclically control the cooking pressure of meat and vegetable ingredients to increase or decrease periodically through the sawtooth waveform pressure control curve.

[0074] For example, during the pressure shock cooking process in an electric pressure cooker, meat typically requires a higher pressure rise rate to achieve effective tissue softening and flavor release, while vegetables may require a relatively lower pressure rise rate to avoid overcooking and texture damage. By obtaining the pressure rise rates of meat and vegetables separately, basic data can be provided to support subsequent adjustments to the pressure rise rate.

[0075] For example, the pressure rise rate of meat ingredients can be 9 kPa / min, and the pressure rise rate of vegetable ingredients can be 18 kPa / min.

[0076] S114. Determine the product of the pressure rise rate and the first weight in the first pressure impact parameter, and the sum of the product of the pressure rise rate and the second weight in the second pressure impact parameter, as the pressure rise rate in the third pressure impact parameter.

[0077] In this implementation, the product of the pressure rise rate and the first weight in the first pressure impact parameter, and the sum of the product of the pressure rise rate and the second weight in the second pressure impact parameter, can be determined as the pressure rise rate in the third pressure impact parameter. The first weight and the second weight can be determined by the methods in S111 to S112 above. The first weight and the second weight are set based on the weight ratio and cooking ease of meat and vegetable ingredients, so that the pressure rise rate in the third pressure impact parameter can balance the cooking needs of different ingredients.

[0078] For example, when cooking meat and vegetables simultaneously in an electric pressure cooker, the pressure rise rate in the third pressure impact parameter can be calculated by weighting the pressure rise rate in the first and second pressure impact parameters using a first weight and a second weight, based on the fact that meat is heavier and requires a longer softening time, and vegetables are easier to cook than they are overcooked. This ensures that the meat is fully softened while preventing the vegetables from being poorly cooked due to slow pressure rise.

[0079] The beneficial effect of the above implementation method is that when meat is cooked according to the first pressure impact parameter, it can be cooked until it is almost completely tender. Subsequently, the pressure rise rate of the meat and the pressure rise rate of the vegetables are obtained, and then the weight coefficient of the ingredients and their ease of cooking is calculated to uniformly adjust the pressure rise rate. This avoids insufficient pressure rise rate of meat and excessive pressure rise rate of vegetables during cooking. It also avoids damage to the shape of meat and vegetables and ensures the cooking effect when meat and vegetables are cooked together.

[0080] The beneficial effects of the above implementation method are that it quantifies the mechanical response characteristics of food into pressure rise rate parameters, establishes a direct mapping between the physical properties of food and control parameters, and thus dynamically balances the needs of heterogeneous food. It maintains an effective softening effect on meat, and adjusts the pressure intensity and pressure rise rate of vegetables when cooking with meat, thereby avoiding damage to the shape of meat and vegetables and ensuring the cooking effect when meat and vegetables are cooked together.

[0081] Figure 6 A schematic flowchart of the fourth softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 6 As shown, the above method also includes S210 to S220, which will be described in detail below.

[0082] S210. Obtain multiple historical cooking records corresponding to the dishes planned to be cooked by the electric pressure cooker. The historical cooking records include the pressure impact parameters and cooking evaluation values ​​of the dishes cooked by the electric pressure cooker. The pressure impact parameters include the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter. The cooking evaluation values ​​include the user's scores on the tenderness and shape retention of meat and vegetable ingredients.

[0083] In this implementation, multiple historical cooking records corresponding to the dishes to be cooked by the electric pressure cooker can be obtained. These historical cooking records include the pressure impact parameters and cooking evaluation values ​​of the dishes cooked by the electric pressure cooker. The pressure impact parameters may include a first pressure impact parameter, a second pressure impact parameter, and a third pressure impact parameter. These parameters can reflect the pressure change characteristics at different stages of the cooking process.

[0084] It should be noted that the cooking evaluation value of the dishes can include the user's rating of the tenderness and shape retention of meat and vegetables. The tenderness and shape retention ratings can be obtained through the app that assists in controlling the electric pressure cooker. The tenderness and shape retention ratings can quantify the user's satisfaction with the taste and appearance of the dishes.

[0085] In this implementation, the ingredient tenderness score reflects the tenderness of meat or vegetables after high-pressure cooking, while the ingredient shape retention score characterizes the preservation of the shape and structure of the ingredients during cooking. By calculating the sum of these two scores, the overall effect of each cooking session can be comprehensively evaluated.

[0086] S220. Determine the target historical cooking record with the highest sum of ingredient tenderness score and ingredient shape retention score among multiple historical cooking records, and cook the dish to be cooked in the electric pressure cooker according to the first pressure impact parameter and the third pressure impact parameter corresponding to the target historical cooking record.

[0087] In this implementation, the target historical cooking record with the highest sum of ingredient tenderness score and ingredient shape retention score can be determined among multiple historical cooking records. By calculating the sum of the scores of each historical record, the target historical cooking record with the highest user rating can be identified.

[0088] After determining the target historical cooking record, the electric pressure cooker can cook the dishes according to the first and third pressure impact parameters corresponding to the target historical cooking record. This allows the best historical cooking strategy to be reused, achieving the goal of first pressure impact cooking meat, and then simultaneously pressure impact cooking meat and vegetables, without having to readjust the pressure impact softening cooking parameters.

[0089] For example, when cooking radish and beef brisket in an electric pressure cooker, the historical records of cooking radish and beef brisket in the past can be obtained, including the pressure impact parameters used each time and the user's rating of the tenderness and integrity of the beef brisket and radish. By comparing the sum of these recorded ratings, the first and third pressure impact parameters used in the cooking with the highest rating can be selected and applied to the current cooking plan for radish and beef brisket.

[0090] It should be noted that when cooking the dishes planned to be cooked in the electric pressure cooker according to the first and third pressure impact parameters corresponding to the target historical cooking records, the meat can be cooked first according to the first pressure impact parameter, and then the meat and vegetables can be cooked together according to the third pressure impact parameter.

[0091] The beneficial effect of the above implementation method is that by collecting and analyzing cooking records of the same dish in the past, including various pressure impact parameters used and user evaluations of the dish in terms of dish indicators, the combination of pressure impact parameters corresponding to the historical cooking with the highest overall user score can be determined, and the historical cooking with the highest overall score can be applied to the cooking plan of the same dish in the future. This allows the cooking process to continuously learn and automatically adopt the best cooking strategy from the historical cooking, without the need for repeated manual adjustments by the user.

[0092] The benefits of the above implementation method are that it improves the predictability and consistency of cooking results, reduces the cooking failure rate, and can adaptively optimize according to the taste preferences of specific user groups, thereby continuously improving the user experience and the quality of dishes.

[0093] In some implementations, the above method also includes S230 to S240, which will be described in detail below.

[0094] S230. After determining the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker, obtain multiple historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter, and determine the sum of the ingredient tenderness score and the ingredient shape retention score corresponding to the multiple historical cooking records respectively.

[0095] In this implementation, after determining the first pressure impact parameter and the third pressure impact parameter of the electric pressure cooker, multiple historical cooking records corresponding to the first pressure impact parameter and the third pressure impact parameter can be obtained, and the sum of the ingredient tenderness score and the ingredient shape retention score corresponding to each historical cooking record can be determined. The sum of the ingredient tenderness score and the ingredient shape retention score represents the magnitude of the user evaluation index corresponding to each historical cooking record.

[0096] For example, when cooking with pressure in an electric pressure cooker, different combinations of meats and vegetables may result in different final textures and appearances for the same pressure parameter combination. By summarizing the rating data in the historical records, the cooking effect and success of each cooking session can be quantified.

[0097] S240. From multiple historical cooking records, determine a preset number of historical cooking records in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score. Recommend meat and vegetable ingredients corresponding to the preset number of historical cooking records to the user.

[0098] After obtaining the sum of the ingredient tenderness score and the ingredient shape retention score for each historical cooking record, a preset number of historical cooking records can be determined from multiple historical cooking records in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score. This allows for the selection of records with higher total scores for ingredient tenderness score and ingredient shape retention score, ensuring that the recommended cases have high cooking quality.

[0099] For example, the preset quantity can be a value set based on recommended needs, and the preset quantity can be 2, 3 or 5.

[0100] In this implementation, the historical cooking records of the top-ranked dishes can be filtered out. These records represent historical cooking results with better cooking effects under the same pressure parameters, thus providing users with a reliable reference.

[0101] After obtaining a preset number of historical cooking records, the system can recommend meat and vegetable ingredients corresponding to those records to the user. The recommendations can include specific information about the meat and vegetables used in those historical cooking records, which can help the user choose a more suitable combination of ingredients under the current pressure parameters to ensure the best combination of ingredients and pressure-driven cooking effect under the current cooking parameters.

[0102] For example, when using an electric pressure cooker for pressure cooking, it can automatically recommend meat and vegetable combinations that have received high ratings in the past, based on the currently set pressure parameters, reducing cooking errors caused by improper ingredient selection.

[0103] The beneficial effect of the above implementation method is that, after determining the first and third pressure impact parameters, by searching historical cooking records that have used the same or similar combinations of pressure parameters, and by recording the user's rating of the tenderness and shape retention of meat and vegetables, the sum of these two ratings in each historical record is calculated and sorted from high to low according to the total score. Several historical cooking cases with the best performance are then selected, and the specific combinations of meat and vegetable ingredients corresponding to these high-scoring cases are recommended to the user. This helps the user to make recipes that are more in line with the cooking parameters and the user's taste habits when choosing ingredients, thereby reducing the risk of cooking failure due to improper ingredient combinations.

[0104] In some implementations, the above method also includes S250 to S260, which will be described in detail below.

[0105] S250: Obtain the target meat and target vegetable ingredients corresponding to the dish to be cooked in the electric pressure cooker. From multiple historical cooking records, determine a first set of historical cooking records in descending order of the sum of the tenderness score and the shape retention score corresponding to the target meat ingredients. From multiple historical cooking records, determine a second set of historical cooking records in descending order of the sum of the tenderness score and the shape retention score corresponding to the target vegetable ingredients. Obtain multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records, and obtain the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredients.

[0106] In this implementation, the target meat and target vegetable ingredients corresponding to the dishes to be cooked by the electric pressure cooker can be obtained, and the cooking process can be optimized based on the target meat and target vegetable ingredients.

[0107] Figure 7 A schematic diagram of the workflow of the fifth softening cooking method based on pressure shock control provided in the embodiments of this application is shown below. Figure 7 As shown, Through the above-mentioned S210, multiple historical cooking records can be obtained, and the multiple historical cooking records can be ordered from high to low according to the sum of the tenderness score and the shape retention score of the target meat ingredients, to determine a preset first number of first historical cooking records, in which the tenderness and shape retention of the target meat ingredients in the first historical cooking records are better.

[0108] Through the above-mentioned S210, multiple historical cooking records can be obtained, and the sum of the softness score and the shape retention score of the target vegetable ingredients can be ordered from high to low to determine a preset second number of second historical cooking records. The softness and shape retention of the target vegetable ingredients in the second historical cooking records are better.

[0109] like Figure 7 As shown, after obtaining a preset second number of second historical cooking records, multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records can be further obtained. These multiple reference meat ingredients can be used as a reference to optimize the pressure impact parameters of the target meat ingredients.

[0110] After obtaining multiple reference meat ingredients, the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredient can be obtained, and the cooking parameters of the target meat ingredient can be optimized based on the impact pressure correlation factors.

[0111] S260. Determine the average value of the first pressure impact parameters of a preset first number of first historical cooking records, as the target first pressure impact parameter. Determine the average value of the third pressure impact parameters of a preset second number of second historical cooking records, as the intermediate third pressure impact parameter. Determine the product of the intermediate third pressure impact parameter and the impact pressure correlation factor, as the target third pressure impact parameter. Cook the target meat and target vegetable ingredients according to the target first and target third pressure impact parameters.

[0112] In this implementation, the average value of the first pressure impact parameters of a preset first number of first historical cooking records can be determined as the target first pressure impact parameter. The target first pressure impact parameter can be used as the optimal cooking parameter for meat ingredients in the first cooking stage for cooking optimization.

[0113] When determining the cooking parameters for co-cooking meat and vegetables, the average value of the third pressure impact parameter of a second number of second historical cooking records can be determined as an intermediate third pressure impact parameter. The intermediate third pressure impact parameter represents the average value of the pressure impact parameters when the target vegetable and the reference meat are co-cooked.

[0114] After obtaining the intermediate third pressure impact parameter, the product of the intermediate third pressure impact parameter and the impact pressure correlation factor can be determined. Then, the target third pressure impact parameter corresponding to the target meat ingredient can be determined based on the intermediate third pressure impact parameter corresponding to the reference meat ingredient, so as to realize the transfer of the pressure impact parameter of the reference meat ingredient and ensure the cooking effect when the target meat ingredient and the target vegetable ingredient are cooked together.

[0115] After obtaining the target first pressure impact parameter and the target third pressure impact parameter, the target meat and target vegetable ingredients can be cooked according to the target first pressure impact parameter and the target third pressure impact parameter. Specifically, the target meat can be cooked first according to the target first pressure impact parameter, and then the target meat and target vegetable ingredients can be cooked together according to the target third pressure impact parameter.

[0116] It should be noted that when determining the average value of the first pressure impact parameter of the first number of first historical cooking records, the average value of the maximum cooking pressure and pressure rise rate of multiple first pressure impact parameters can be determined as the target first pressure impact parameter.

[0117] It should be noted that the intermediate third pressure impact parameter may specifically include the maximum cooking pressure and the pressure rise rate. The target third pressure impact parameter can be obtained by determining the product of the maximum cooking pressure, the pressure rise rate and the impact pressure correlation factor in the intermediate third pressure impact parameter.

[0118] For example, when cooking beef stew with potatoes in an electric pressure cooker, with beef as the target meat ingredient and potatoes as the target vegetable ingredient, the system will filter out the historical records of cooking beef with the highest score and cooking potatoes with the highest score. By analyzing the characteristics of other meat ingredients that have been cooked with potatoes in the past, the system will calculate the pressure impact parameters suitable for the current combination of beef and potatoes, ensuring that the beef is tender and delicious while the potatoes retain their intact shape.

[0119] The beneficial effects of the above implementation method are as follows: for the specific meat and vegetable ingredients of the target dish, the first historical record with the highest meat cooking score and the second historical record with the highest vegetable cooking score are selected. The mean value of the first pressure impact parameter of the meat optimization group is extracted as the target first pressure impact parameter, and the intermediate third pressure impact parameter of the vegetable optimization group is used as the intermediate benchmark parameter. The impact pressure correlation factor is introduced to analyze the characteristics of the reference meat cooked together with the target vegetables in the second historical record. The impact pressure correlation factor quantifies the difference in pressure requirements between the target meat and the reference meat. The intermediate third pressure impact parameter and the impact pressure correlation factor are multiplied to obtain the target third pressure impact parameter. This allows the third pressure impact parameter when vegetables and meat are cooked together to be dynamically calibrated according to the actual characteristics of the meat, ensuring the best cooking effect.

[0120] In some implementations, in S260 above, multiple shock pressure correlation factors corresponding to reference meat ingredients and target meat ingredients are obtained, including S261 to S262. S261 to S262 are explained in detail below.

[0121] S261. Based on the basic meat cooking ease and meat texture properties of multiple reference meat ingredients and target meat ingredients, determine the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively through an empirical value table.

[0122] In this implementation, based on an empirical value table, the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients can be determined according to the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and target meat ingredients. The impact pressure correlation factor represents the degree of correlation between the reference meat ingredients and target meat ingredients in pressure impact cooking.

[0123] It should be noted that the empirical value table of the impact pressure correlation factor can be determined based on past cooking experience. The empirical value table can store the mapping relationship between the basic meat cooking speed, meat texture properties and the impact pressure correlation factor. The basic meat cooking speed reflects the cooking speed of meat ingredients under pressure cooking conditions, and the meat texture properties characterize the physical structure characteristics of meat ingredients.

[0124] The empirical value table can be used to quickly find and determine the impact pressure correlation factor for each type of meat. The impact pressure correlation factor can quantify the similarity of the pressure response characteristics of different types of meat during the pressure impact process.

[0125] S262. Determine the mean value of the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively, and use them as the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients.

[0126] After obtaining the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients respectively, the average value of the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients can be determined as the impact pressure correlation factor corresponding to multiple reference meat ingredients and target meat ingredients. Then, the optimal cooking parameters of the target meat ingredient can be determined according to the average value of the pressure impact parameters of the closest multiple reference meat ingredients.

[0127] In this implementation, the calculation of the mean of the impact pressure correlation factor may involve averaging all impact pressure correlation factors. The mean can integrate the pressure response characteristics of multiple meat products, reduce the influence of individual extreme values, and improve the representativeness and stability of the impact pressure correlation factor.

[0128] For example, in pressure shock cooking in an electric pressure cooker, the reference meat ingredients can include different samples of the same type of meat, and the target meat ingredient is the main meat being cooked. By calculating the average value of the impact pressure correlation factors of all meat ingredients, a more general pressure control reference value can be obtained for subsequent adjustment of the impact pressure parameters.

[0129] The beneficial effect of the above implementation method is that, based on the empirical value table, a comprehensive analysis of the basic cookability and material properties of the reference meat and the target meat is carried out to generate an individualized impact pressure correlation factor for each type of meat. The impact pressure correlation factor is used to transform the biological structural characteristics of the ingredients into pressure regulation parameters. Furthermore, by calculating the arithmetic mean of the correlation factors of all reference meat and target meat, the robustness of pressure control when cooking target meat ingredients and vegetables together is improved.

[0130] The beneficial effects of the above implementation method are that it integrates the characteristic data of multiple meat samples, avoids the random bias of a single reference sample, weakens the influence of individual extreme values ​​through group characteristics, and the obtained shock pressure correlation factor can match the actual pressure tolerance threshold of the target meat ingredients. It also inherits the common demand patterns of similar meat ingredients, making subsequent pressure parameter adjustments more stable and reliable, and improving the cooking effect of meat and vegetable ingredients.

[0131] In some implementations, S260 above involves obtaining multiple impact pressure correlation factors corresponding to reference meat ingredients and target meat ingredients, and also includes S263 to S264. S263 to S264 will be explained in detail below.

[0132] S263. Based on the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and the target meat ingredient, determine the similarity between the multiple reference meat ingredients and the target meat ingredient through an empirical value table, and determine the target reference meat ingredient with the highest similarity to the target meat ingredient among the multiple reference meat ingredients.

[0133] In this implementation, the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and target meat ingredients can be obtained. The similarity between multiple reference meat ingredients and target meat ingredients is determined through an empirical value table. The similarity between ingredients represents the similarity of the pressure impact cooking parameter settings of multiple reference meat ingredients and target meat ingredients. Then, the influence of multiple reference meat ingredients on the cooking parameters of target meat ingredients can be determined based on the similarity between ingredients.

[0134] After obtaining multiple reference meat ingredients, the target reference meat ingredient with the highest similarity to the target meat ingredient can be identified. The target reference meat ingredient and the target meat ingredient have the highest similarity in pressure impact cooking. Therefore, the pressure impact cooking process of the target meat ingredient can be adjusted based on the target reference meat ingredient.

[0135] In this implementation, the experience value table corresponding to the basic meat cooking ease and meat texture attributes can be a mapping table established based on cooking experience values. The experience value table stores the correspondence between the basic meat cooking ease and meat texture attributes of different meat ingredients and the ingredient similarity. By querying the experience value table, the basic meat cooking ease and meat texture attributes can be converted into quantified ingredient similarity values.

[0136] For example, during the pressure shock cooking process of an electric pressure cooker, the basic meat cooking ease and meat texture attributes of various reference meat ingredients such as beef, pork, and chicken, as well as lamb as the target meat ingredient, can be obtained. The similarity between each reference meat ingredient and lamb can be calculated through an empirical value table, thereby selecting the target reference meat ingredient with the highest similarity to lamb.

[0137] S264. Obtain the shock pressure correlation factors of the target reference meat ingredients and the target meat ingredients, and use them as the shock pressure correlation factors corresponding to multiple reference meat ingredients and the target meat ingredients.

[0138] After identifying the target meat ingredient with the highest similarity among multiple reference meat ingredients, the shock pressure correlation factor between the target meat ingredient and the target meat ingredient can be obtained, which serves as the shock pressure correlation factor between the multiple reference meat ingredients and the target meat ingredient.

[0139] For example, in pressure shock cooking in an electric pressure cooker, if beef, pork, and duck are multiple reference meat ingredients, and beef is determined to be the target reference meat ingredient with the greatest similarity to lamb among beef, pork, and duck, then the pressure correlation factor of beef and lamb can be obtained as the corresponding pressure correlation factor of beef, pork, duck (multiple reference meat ingredients) and lamb. Then, the pressure parameters of lamb pressure shock cooking can be adjusted based on the corresponding pressure correlation factor of beef and lamb.

[0140] The beneficial effects of the above implementation method are that, based on an empirical value table, the basic cookability and texture attributes of multiple reference meat ingredients and target meat ingredients are compared to obtain the ingredient similarity value between each type of reference meat and target meat. The biological structural characteristics of the ingredients are transformed into quantifiable similarity indicators. The target reference meat ingredient with the highest similarity to the target meat ingredient is selected, and the impact pressure correlation factor of the target reference meat ingredient is inherited as the final output value. By determining the reference sample that is closest to the target meat, it is ensured that the impact pressure correlation factor and the actual pressure requirement characteristics of the target ingredient are closest. This can provide a reliable pressure control benchmark for the synergistic cooking of multiple ingredients and improve the cooking effect.

[0141] This application also provides a softening cooking system based on pressure shock control, including a unit for performing the method as described in any of the preceding claims.

[0142] Figure 8 A schematic diagram of the logic structure of a softening cooking system based on pressure impact control is provided for an embodiment of this application, as shown below. Figure 8As shown, the system 1 of this embodiment includes a processing unit 11, a storage unit 12, and a transceiver unit 13. The processing unit 11 is used to process data, the storage unit 12 is used to store data, and the transceiver unit 13 is used to send and receive data. The processing unit 11, the storage unit 12, and the transceiver unit 13 cooperate with each other to implement the above-described method. The beneficial effects of the embodiments of this application have been described in the above-described method and will not be repeated here.

[0143] It should be noted that the information interaction and execution process between the above-mentioned devices / units are based on the same concept as the method embodiments of this application. For details on their specific functions and technical effects, please refer to the method embodiments section, and they will not be repeated here.

[0144] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional units and modules is merely an example. In practical applications, the above functions can be assigned to different functional units and modules as needed, that is, the internal structure of the device can be divided into different functional units or modules to complete all or part of the functions described above. The functional units and modules in the embodiments can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit. Furthermore, the specific names of the functional units and modules are only for easy differentiation and are not intended to limit the scope of protection of this application. The specific working process of the units and modules in the above system can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0145] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, all or part of the processes in the methods of the above embodiments of this application can be implemented by a computer program instructing related hardware. The computer program can be stored in a computer-readable storage medium, and when executed by a processor, it can implement the steps of the various method embodiments described above. The computer program includes computer program code, which can be in the form of source code, object code, executable files, or certain intermediate forms. The computer-readable medium can include at least: any entity or device capable of carrying computer program code to a photographing device / terminal device, a recording medium, a computer memory, a read-only memory (ROM), a random access memory (RAM), an electrical carrier signal, a telecommunication signal, and a software distribution medium. Examples include USB flash drives, portable hard drives, magnetic disks, or optical disks. In some jurisdictions, according to legislation and patent practice, computer-readable media cannot be electrical carrier signals or telecommunication signals.

[0146] In the above embodiments, the descriptions of each embodiment have different focuses. For parts that are not described in detail or recorded in a certain embodiment, please refer to the relevant descriptions of other embodiments.

[0147] Those skilled in the art will recognize that the units and algorithm steps of the various examples described in conjunction with the embodiments disclosed herein can be implemented in electronic hardware, or a combination of computer software and electronic hardware. Whether these functions are implemented in hardware or software depends on the specific application and design constraints of the technical solution. Those skilled in the art can use different methods to implement the described functions for each specific application, but such implementation should not be considered beyond the scope of this application.

[0148] In the embodiments provided in this application, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative. For instance, the division of modules or units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between apparatuses or units may be electrical, mechanical, or other forms.

[0149] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0150] The above-described embodiments are only used to illustrate the technical solutions of this application, and are not intended to limit them. Although this application 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 of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of this application, and should all be included within the protection scope of this application.

Claims

1. A softening cooking method based on pressure impact control, characterized in that, The method includes: The electric pressure cooker is designed to cook the following dishes: meat and vegetables. A first pressure impact parameter is obtained for the meat, and a second pressure impact parameter is obtained for the vegetables. Based on the first and second pressure impact parameters, a third pressure impact parameter is determined for simultaneously cooking the meat and vegetables. The first, second, and third pressure impact parameters involve alternating increases and decreases in the cooking pressure within the electric pressure cooker. When cooking meat, control the electric pressure cooker to cook the meat according to the first pressure impact parameter; after adding vegetables to the meat, control the electric pressure cooker to cook the meat and vegetables simultaneously according to the third pressure impact parameter. Based on the first and second pressure impact parameters, determine the third pressure impact parameter corresponding to the simultaneous cooking of meat and vegetables, including: Obtain the meat weight value corresponding to meat ingredients and the vegetable weight value corresponding to vegetable ingredients, and obtain the meat cooking rate corresponding to meat ingredients and the vegetable cooking rate corresponding to vegetable ingredients; wherein, the meat cooking rate and vegetable cooking rate are determined by empirical values; The first product of meat weight and meat cookability is determined, and the second product of vegetable weight and vegetable cookability is determined. The sum of the first and second products is determined as the total cooking index. The ratio of the first product to the total cooking index is determined as the first weight. The ratio of the second product to the total cooking index is determined as the second weight. The product of the maximum cooking pressure in the first pressure impact parameter and the first weight, and the sum of the products of the maximum cooking pressure in the second pressure impact parameter and the second weight are determined as the maximum cooking pressure in the third pressure impact parameter.

2. The method as described in claim 1, characterized in that, To obtain the cooking time of meat ingredients, including: Obtain the basic meat cooking degree and meat texture attributes corresponding to the meat ingredients; determine the meat cooking degree corresponding to the meat ingredients through an empirical value table based on the basic meat cooking degree, meat texture attributes and the maximum cooking pressure in the first pressure impact parameter; wherein, the basic meat cooking degree is determined by empirical values, and the meat texture attributes include meat fat ratio information, cut size information and meat tendon ratio information.

3. The method as described in claim 2, characterized in that, Based on the first and second pressure impact parameters, the third pressure impact parameter for simultaneously cooking meat and vegetables is determined, which also includes: When the pressure control curves of the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter are sawtooth waves, the pressure rise rate in the first pressure impact parameter corresponding to meat ingredients is obtained, and the pressure rise rate in the second pressure impact parameter corresponding to vegetable ingredients is obtained. The product of the pressure rise rate and the first weight in the first pressure impact parameter, and the sum of the product of the pressure rise rate and the second weight in the second pressure impact parameter, are determined as the pressure rise rate in the third pressure impact parameter.

4. The method as described in claim 3, characterized in that, The method further includes: The system obtains multiple historical cooking records corresponding to the dishes to be cooked in the electric pressure cooker. The historical cooking records include the pressure impact parameters and cooking evaluation values ​​of the dishes cooked in the electric pressure cooker. The pressure impact parameters include the first pressure impact parameter, the second pressure impact parameter, and the third pressure impact parameter. The cooking evaluation values ​​include the user's scores on the tenderness and shape retention of meat and vegetables. The target historical cooking record with the highest sum of ingredient tenderness score and ingredient shape retention score is determined from multiple historical cooking records. The dish to be cooked in the electric pressure cooker is then cooked according to the first pressure impact parameter and the third pressure impact parameter corresponding to the target historical cooking record.

5. The method as described in claim 4, characterized in that, The method further includes: After determining the first and third pressure impact parameters of the electric pressure cooker, multiple historical cooking records corresponding to the first and third pressure impact parameters are obtained, and the sum of the food tenderness score and food shape retention score corresponding to the multiple historical cooking records is determined. From multiple historical cooking records, a preset number of historical cooking records are determined in descending order of the sum of the ingredient tenderness score and the ingredient shape retention score; meat and vegetable ingredients corresponding to the preset number of historical cooking records are recommended to the user.

6. The method as described in claim 5, characterized in that, The method further includes: Obtain the target meat and target vegetable ingredients corresponding to the dish to be cooked in the electric pressure cooker; among multiple historical cooking records, determine a first number of first historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target meat ingredients; among multiple historical cooking records, determine a second number of second historical cooking records in descending order of the sum of the tenderness score and the shape retention score of the target vegetable ingredients; obtain multiple reference meat ingredients cooked simultaneously with the target vegetable ingredients in the second historical cooking records, and obtain the impact pressure correlation factors corresponding to the multiple reference meat ingredients and the target meat ingredients; The average value of the first pressure impact parameters of a first number of first historical cooking records is determined as the target first pressure impact parameter; the average value of the third pressure impact parameters of a second number of second historical cooking records is determined as the intermediate third pressure impact parameter; the product of the intermediate third pressure impact parameter and the impact pressure correlation factor is determined as the target third pressure impact parameter; the target meat and target vegetable ingredients are cooked according to the target first pressure impact parameter and the target third pressure impact parameter.

7. The method as described in claim 6, characterized in that, Obtain shock stress correlation factors for multiple reference meat ingredients and target meat ingredients, including: Based on the basic meat cookedness and meat texture properties of multiple reference meat ingredients and target meat ingredients, the impact pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients are determined through an empirical value table; The average value of the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients is determined as the shock pressure correlation factors corresponding to multiple reference meat ingredients and target meat ingredients.

8. The method as described in claim 7, characterized in that, The shock pressure correlation factors for multiple reference meat ingredients and target meat ingredients were obtained, including: Based on the basic meat cooking ease and meat texture attributes of multiple reference meat ingredients and target meat ingredients, the similarity between multiple reference meat ingredients and target meat ingredients is determined through an empirical value table, and the target reference meat ingredient with the highest similarity to the target meat ingredient among multiple reference meat ingredients is identified. Obtain the shock pressure correlation factors of the target reference meat ingredients and the target meat ingredients, and use them as the shock pressure correlation factors for multiple reference meat ingredients and the target meat ingredients.

9. A softening cooking system based on pressure impact control, characterized in that, Includes a unit for performing the method according to any one of claims 1 to 8.

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