Food material putting time evaluation method and device, electronic equipment and storage medium

Abstract

The invention belongs to the technical field of cooking, and discloses a food material putting time evaluation method and device, electronic equipment and a storage medium, and the method comprises the steps: obtaining the recipe information of a cooking dish, determining the cooking heat value of each food material in the recipe information, and determining the food material putting time according to the cooking heat value in combination with preset heating power and the taste preference information of a diner. The putting sequence and putting time of all the food materials are obtained through calculation; through the cooking heat value of each food material of the cooking dish, the preset heating power and the taste preference information of the diner, the putting sequence and the putting time of each food material are calculated, and in the cooking process, the putting sequence or the putting time is adjusted based on the abnormal condition, so that the cooking quality and the cooking level of the automatic cooking equipment are improved.

Description

TECHNICAL FIELD

[0001] The present application relates to the technical field of cooking, in particular to a food material putting time evaluation method and device, electronic equipment and storage medium. BACKGROUND

[0002] As an important part of daily cooking, the core of stir-frying is to quickly heat food materials through high temperature, so that the internal water of the food materials evaporates, and the purpose of being cooked through while retaining nutrients and delicious taste is achieved. In this process, the putting order and putting time of food materials have a decisive influence on the final flavor and texture of dishes.

[0003] However, the cooking systems in the prior art, especially the automated cooking devices (such as cooking robots), often rely on preset fixed programs when performing stir-frying operations. These preset programs usually arrange the putting of food materials only according to the theoretical cooking time of each food material in the recipe, without fully considering various dynamic factors that may exist in the cooking process. They lack real-time perception and adjustment of actual heating power, in-depth analysis of the inherent heat characteristics (i.e., cooking heat value) of different food materials, and flexible adaptation to individual taste preferences of diners (such as different requirements for the hardness and crispness of food materials). Moreover, in the actual cooking process, various unpredictable abnormal situations may occur, such as fluctuations in heating power, sudden changes in food material state (such as food material quantity not meeting the preset, food material being unevenly heated), or abnormal operation state of the cooking device. Traditional preset programs cannot make real-time and intelligent adjustments to these dynamic changes or abnormal situations, resulting in dishes that are difficult to achieve ideal consistency and satisfaction in taste, doneness, and overall quality, and may even fail to cook. This rigid operation mode makes existing automated cooking devices appear to be inadequate when faced with complex and variable cooking environments and individualized needs.

[0004] Therefore, in order to solve the technical problem that the existing automated cooking devices lack comprehensive consideration of multiple factors such as heating power, food material cooking heat value, and user taste preferences when putting food materials, and cannot flexibly adjust according to abnormal situations in the cooking process, resulting in inconsistent taste and quality of cooked dishes, it is urgent to provide a food material putting time evaluation method, device, electronic equipment and storage medium. SUMMARY

[0005] The purpose of the present application is to provide a food material putting time evaluation method and device, electronic equipment and storage medium, which calculates the putting order and putting time of each food material by the cooking heat value of each food material of a dish, the preset heating power and the taste preference information of a foodie, and adjusts the putting order or putting time based on abnormal conditions during cooking, solves the problem that the taste and quality of dishes cooked by existing automatic cooking equipment are uneven due to the lack of comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference when food materials are put in and the inability to flexibly adjust according to abnormal conditions during cooking, calculates the putting order and putting time of food materials by comprehensively considering the cooking heat value of food materials, the preset heating power and the taste preference information of foodies, and introduces a detection and adjustment mechanism for abnormal conditions during cooking, thereby improving the cooking quality and level of automatic cooking equipment.

[0006] In a first aspect, the present application provides a food material putting time evaluation method, comprising: obtaining recipe information of a dish; determining the cooking heat value of each food material in the recipe information; calculating the putting order and putting time of each food material according to the cooking heat value, in combination with the preset heating power and the taste preference information of a foodie; during cooking, when an abnormal condition is detected, adjusting the putting order or the putting time based on the abnormal condition.

[0007] The food material putting time evaluation method provided by the present application can evaluate the putting time of food materials, calculate the putting order and putting time of each food material by the cooking heat value of each food material of a dish, the preset heating power and the taste preference information of a foodie, and adjust the putting order or putting time based on abnormal conditions during cooking, solve the problem that the taste and quality of dishes cooked by existing automatic cooking equipment are uneven due to the lack of comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference when food materials are put in and the inability to flexibly adjust according to abnormal conditions during cooking, calculate the putting order and putting time of food materials by comprehensively considering the cooking heat value of food materials, the preset heating power and the taste preference information of foodies, and introduce a detection and adjustment mechanism for abnormal conditions during cooking, thereby improving the cooking quality and level of automatic cooking equipment.

[0008] Optionally, calculating the putting order and putting time of each food material according to the cooking heat value, in combination with the preset heating power and the taste preference information of a foodie, comprises: calculating the cooking time of each food material according to the preset heating power and the cooking heat value; determine a cooking time of each of the food materials based on the preset heating power and the cooking heat value of each of the food materials; adjust the basic delivery time according to the taste preference information of the diners to obtain the delivery time of each of the food materials.

[0009] The food material delivery time evaluation method provided in the application can evaluate the delivery time of food materials, integrates heating power, food material heat characteristics, and personalized taste preferences of diners, provides a phased and logically clear calculation process, and ensures that the delivery time of food materials can be more accurately evaluated, thereby improving the intelligent and personalized level of cooking.

[0010] Optionally, the cooking time of each of the food materials is calculated according to the preset heating power and the cooking heat value, including: obtain a cooking method of the cooking dish; determine a corresponding heat value absorption coefficient according to the cooking method; calculate the cooking time of each of the food materials based on the preset heating power, the cooking heat value, and the heat value absorption coefficient.

[0011] Optionally, the delivery order and the basic delivery time of each of the food materials are determined based on the cooking time of each of the food materials, including: sort the cooking time of each of the food materials in descending order to obtain the delivery order of each of the food materials; calculate the cooking time difference between each of the food materials to obtain the basic delivery time of each of the food materials.

[0012] Optionally, the basic delivery time is adjusted according to the taste preference information of the diners to obtain the delivery time of each of the food materials, including: obtain the taste preference information of the diners; determine a corresponding preference adjustment coefficient according to the taste preference information; adjust the basic delivery time based on the preference adjustment coefficient to obtain the delivery time of each of the food materials.

[0013] Optionally, after the basic delivery time is adjusted based on the preference adjustment coefficient to obtain the delivery time of each of the food materials, the method further includes: when the size relationship corresponding to the delivery time of each of the food materials changes, adjust the delivery order of each of the food materials based on the delivery time.

[0014] Optionally, during the cooking process, when an abnormal situation is detected, the delivery order or the delivery time is adjusted based on the abnormal situation, including: acquire temperature data, food material weight data, food material visual data and cooking equipment running state data in a cooking process in real time; judge whether an abnormal situation occurs based on the temperature data, food material weight data, food material visual data and cooking equipment running state data in the cooking process; if not, sequentially put each food material into the cooking process based on the putting order and the putting time; if yes, adjust the putting order or the putting time according to the type and degree of the abnormal situation.

[0015] The food material putting time evaluation method provided by the application can evaluate the putting time of food materials, and through the introduction of multi-dimensional real-time data monitoring and dynamic adjustment mechanism based on the type and degree of the abnormal situation, the intelligence and adaptability of the cooking process are significantly improved, and the cooking quality and food material taste are ensured.

[0016] In a second aspect, the application provides a food material putting time evaluation device, comprising: An acquisition module is configured to acquire recipe information of a cooking dish. A determination module is configured to determine cooking heat values of each food material in the recipe information. A calculation module is configured to calculate a putting order and a putting time of each food material according to the cooking heat values, in combination with a preset heating power and taste preference information of a foodie. An adjustment module is configured to, when an abnormal situation is detected in a cooking process, adjust the putting order or the putting time based on the abnormal situation.

[0017] The food material putting time evaluation device calculates the putting order and the putting time of each food material through the cooking heat values of each food material of a cooking dish, the preset heating power and the taste preference information of a foodie, and adjusts the putting order or the putting time based on an abnormal situation in a cooking process, thereby solving the problem that the taste and quality of a cooking dish are uneven due to the lack of comprehensive consideration of multiple factors such as the heating power, food material cooking heat value and user taste preference in the putting of food materials and the inability to flexibly adjust according to an abnormal situation in a cooking process in existing automatic cooking equipment. The cooking heat value of food material, the preset heating power and the taste preference information of a foodie are comprehensively considered to calculate the putting order and the putting time of food material, and a detection and adjustment mechanism for an abnormal situation is introduced in a cooking process, thereby improving the cooking quality and level of automatic cooking equipment.

[0018] In a third aspect, the application provides an electronic device comprising a processor and a memory, wherein the memory stores a computer program executable by the processor, and the processor executes the computer program to perform the steps in the food material putting time evaluation method described above.

[0019] In a fourth aspect, the present application provides a computer readable storage medium, having stored thereon a computer program, which, when executed by a processor, performs the steps of the food material feeding time evaluation method as described above.

[0020] Beneficial effects: The food material feeding time evaluation method, device, electronic equipment and storage medium provided by the present application calculate the feeding sequence and feeding time of each food material by comprehensively considering the cooking heat value of each food material, the preset heating power and the taste preference information of the foodie, and adjust the feeding sequence or feeding time based on abnormal conditions during the cooking process, solve the problem that the existing automated cooking equipment lacks comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference when feeding food materials, and cannot flexibly adjust according to abnormal conditions during the cooking process, resulting in uneven taste and quality of the cooked dishes, by comprehensively considering the cooking heat value of the food material, the preset heating power and the taste preference information of the foodie, and calculating the feeding sequence and feeding time of the food material, and introducing the detection and adjustment mechanism for abnormal conditions during the cooking process, the cooking quality and level of the automated cooking equipment are improved. BRIEF DESCRIPTION OF DRAWINGS

[0021] Figure 1 The flowchart of the food material feeding time evaluation method provided by the embodiments of the present application.

[0022] Figure 2 The structural schematic diagram of the food material feeding time evaluation device provided by the embodiments of the present application.

[0023] Figure 3 The structural schematic diagram of the electronic equipment provided by the embodiments of the present application.

[0024] Label explanation: 1, acquisition module; 2, determination module; 3, calculation module; 4, adjustment module; 301, processor; 302, memory; 303, communication bus. DETAILED DESCRIPTION

[0025] The technical solutions in the embodiments of the present application will be described clearly and completely below with reference to the accompanying drawings in the embodiments of the present application. Obviously, the described embodiments are only part of the embodiments of the present application, not all. The components of the embodiments of the present application described and shown in the drawings can be arranged and designed in various different configurations. Therefore, the following detailed description of the embodiments of the present application provided in the drawings is not intended to limit the scope of the claimed present application, but only represents selected embodiments of the present application. Based on the embodiments of the present application, all other embodiments obtained by those skilled in the art without creative labor are within the scope of protection of the present application.

[0026] It should be noted that similar reference numerals and letters refer to like items throughout the accompanying drawings, and once an item is defined in one drawing, it should not require further defining and explaining in subsequent drawings. Meanwhile, in the description of the present application, the terms "first", "second", etc. are only used to distinguish description, and cannot be understood as indicating or implying relative importance.

[0027] Please refer to Figure 1 , Figure 1 is a food material putting time evaluation method in some embodiments of the present application, which is used to evaluate the putting time of food materials, comprising the steps of: Step S101, obtaining recipe information of a cooking dish; Step S102, determining the cooking heat value of each food material in the obtained recipe information; Step S103, calculating the putting order and putting time of each food material according to the cooking heat value, in combination with the preset heating power and the taste preference information of the diners; Step S104, when an abnormal situation is detected in the cooking process, adjusting the putting order or putting time based on the abnormal situation.

[0028] The food material putting time evaluation method calculates the putting order and putting time of each food material by the cooking heat value of each food material of the cooking dish, the preset heating power and the taste preference information of the diners, and adjusts the putting order or putting time based on the abnormal situation in the cooking process, which solves the problem that the cooking taste and quality of the cooking dish are uneven due to the lack of comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference in the putting of food materials by the existing automatic cooking equipment and the inability to flexibly adjust according to the abnormal situation in the cooking process, and improves the cooking quality and level of the automatic cooking equipment by comprehensively considering the cooking heat value of the food material, the preset heating power and the taste preference information of the diners to calculate the putting order and putting time of the food material, and introducing the detection and adjustment mechanism of the abnormal situation in the cooking process.

[0029] Specifically, in step S101, the recipe information of a cooking dish is obtained, wherein the recipe information includes basic information such as all food material categories and quantities required for the cooking dish.

[0030] Specifically, in step S102, the cooking heat value of each food material in the obtained recipe information is determined, wherein the cooking heat value refers to the heat absorbed by the food material to reach the degree of doneness in the cooking process, which can be measured by a calorimeter, consulted from a food material database, calculated based on a food material composition table or fitted through experimental data, for example, determined by differential scanning calorimetry, estimated by the protein, fat and carbohydrate content of the food material, which is mainly to quantify the energy required for cooking the food material to provide a basis for subsequent putting time calculation.

[0031] Specifically, in step S103, the cooking heat value is combined with the preset heating power and the taste preference information of the diners to calculate the feeding sequence and feeding time of each food material, including: According to the preset heating power and the cooking heat value, the cooking time of each food material is calculated; Based on the cooking time of each food material, the feeding sequence and the basic feeding time of each food material are determined; According to the taste preference information of the diners, the basic feeding time is adjusted to obtain the feeding time of each food material.

[0032] In step S103, the cooking time of each food material is calculated according to the preset heating power and the cooking heat value, which is the basis of the whole feeding time evaluation. Based on the cooking time of each food material, the feeding sequence and the basic feeding time of each food material are determined. After obtaining the cooking time of each food material, the feeding sequence of the food material can be logically arranged according to the time. At the same time, by comparing the cooking time of different food materials, the time difference between them can be calculated, so as to obtain an initial basic feeding time based on the characteristics of the food material and the cooking logic. According to the taste preference information of the diners, the basic feeding time is adjusted to obtain the feeding time of each food material. This is the key link to realize personalized cooking. Although there is a basic feeding time based on the characteristics of the food material and the cooking time, different diners have different preferences for the taste of the food material. By introducing the taste preference information of the diners, the system can fine-tune the previously determined basic feeding time, so that the final feeding time not only meets the physical characteristics of the food material and the cooking rule, but also meets the individual needs of the diners, thereby improving the satisfaction of the dishes.

[0033] Specifically, in step S103, the cooking heat value is combined with the preset heating power and the taste preference information of the diners to calculate the feeding sequence and feeding time of each food material, including: Obtain the cooking method of the cooking dishes; According to the cooking method, the corresponding heat value absorption coefficient is determined; Based on the preset heating power, the cooking heat value and the heat value absorption coefficient, the cooking time of each food material is calculated.

[0034] In step S103, the cooking method of the dish is obtained. The cooking method refers to the specific means of heating treatment of the food materials, such as frying, stewing, steaming, frying, boiling, etc. The cooking method can be input by the user through the interface, or it can be automatically recognized by analyzing the cooking description in the recipe information, or it can be detected by the sensor on the cooking equipment. The cooking method is the basis for understanding the heat transfer efficiency, because different cooking methods determine the form of contact between the food and the heat source and the efficiency of heat transfer. On this basis, according to the obtained cooking method, the corresponding heat value absorption coefficient needs to be determined. The heat value absorption coefficient is a quantitative parameter that reflects the efficiency of heat absorption of the food material under a specific cooking method. For example, in the frying process, the food material is in direct contact with the high-temperature pot, and the heat transfer efficiency is usually high, and the corresponding heat value absorption coefficient can be set to a relatively large value; while in the steaming process, the heat is transferred through steam, and the efficiency may be relatively low, and the corresponding heat value absorption coefficient can be set to a relatively small value. The coefficient can be pre-stored in a database and retrieved according to the cooking method by looking up the table, or it can be learned and optimized through historical cooking data. By introducing the heat value absorption coefficient, the actual heating condition of the food material under different cooking environments can be more realistically simulated, providing a quantitative basis for accurate calculation of the cooking time. Based on the preset heating power, cooking heat value and heat value absorption coefficient, the energy output capacity of the cooking equipment is combined with the energy required by the food material itself and the heat value absorption coefficient of the cooking method, and the theoretical cooking time of each food material under specific cooking conditions is quantified, and the cooking time of each food material is calculated, for example, the cooking time can be calculated by the following formula: cooking time = cooking heat value / (preset heating power * heat value absorption coefficient).

[0035] For example, when the user selects to make a dish of "stir-fried vegetables", the system first obtains that the cooking method of the dish is "stir-frying". Then, the system looks up and determines the corresponding heat value absorption coefficient from the preset database according to the cooking method of "stir-frying", which can be set as 0.8 for example. Assuming that the preset heating power is 1000 watts and the cooking heat value of a certain vegetable to be cooked is 50000 joules, the cooking time of the vegetable can be calculated based on the following formula: cooking time = cooking heat value / (heating power x heat value absorption coefficient). Substituting the numerical values, the cooking time = 50000 joules / (1000 watts x 0.8) = 62.5 seconds. For another example, if the user selects to make a dish of "braised beef", the system obtains that the cooking method is "braising". At this time, the system determines the heat value absorption coefficient corresponding to "braising", which can be set as 0.5 for example. Assuming that the cooking heat value of beef is 500000 joules and the heating power is still 1000 watts, the cooking time of beef = 500000 joules / (1000 watts x 0.5) = 1000 seconds. In this way, the efficiency of heat absorption can be dynamically adjusted according to different cooking methods, so as to calculate the cooking time of the food material that is more in line with the actual situation.

[0036] Specifically, in step S103, based on the cooking time of each food material, the feeding order and the basic feeding time of each food material are determined, including: The cooking time of each food material is sorted in descending order to obtain the feeding order of each food material; The cooking time difference between each food material is calculated to obtain the basic feeding time of each food material.

[0037] In step S103, the longest cooking time of the food material is taken as the reference, and the basic feeding time is set to zero (zero here does not mean feeding as soon as cooking starts, but means that after the cooking device power reaches the preset heating power (i.e. the preheating stage), the pot is heated and oil is poured in, then the ginger and garlic are fried (i.e. the frying stage), and then the food material is fed, i.e. the food material is fed at the food material feeding stage. Among them, the cooking process of the dish includes the preheating stage, the frying stage, the food material feeding stage, the seasoning stage, the stir-frying stage and the out-of-pot stage, and from the frying stage to the out-of-pot stage, the food material needs to be kept stirring), and the basic feeding time of other food materials is determined according to the difference between the cooking time and the longest cooking time. For example, if the longest cooking time of the food material is 30 minutes, and the cooking time of another food material is 20 minutes, the basic feeding time of the food material can be set to the 10th minute of the food material feeding stage. This time difference based calculation method makes the feeding time of each food material closely related to the overall cooking process, ensuring that all food materials can reach the best state at the end of cooking, or complete the cooking according to the preset order and time difference. Through the combination of the above sorting and time difference calculation, the reasonable feeding order and accurate basic feeding time can be derived systematically from the cooking time of each food material.

[0038] Specifically, in step S103, the basic feeding time is adjusted according to the taste preference information of the diners to obtain the feeding time of each food material, including: Obtaining the taste preference information of the diners; According to the taste preference information, a corresponding preference adjustment coefficient is determined; Based on the preference adjustment coefficient, the basic feeding time is adjusted to obtain the feeding time of each food material.

[0039] In step S103, the taste preference information of the diners is obtained, which is the basis for realizing personalized cooking, and enables the subsequent adjustment of the feeding time to be targeted. Since the taste preference is usually a qualitative description, in order to apply it to precise cooking time adjustment, the corresponding preference adjustment coefficient is determined according to the taste preference information through a pre-set mapping table (the mapping table is provided with preference adjustment coefficients corresponding to each taste preference information). This step is key, which converts abstract taste preference into quantifiable numerical value, providing the basis for subsequent automated adjustment. On this basis, the preference adjustment coefficients are applied to the basic feeding time determined according to the cooking time of the food materials. This adjustment process directly modifies the feeding time of the food materials, so that the actual cooking time of each food material can be fine-tuned according to the individual preferences of the diners to obtain the feeding time of each food material. For example, the feeding time of food materials that need longer cooking time to achieve a certain texture will be advanced, and the feeding time of food materials that need shorter cooking time may be delayed. It is through this method of converting the individual taste preferences of diners into operational adjustment coefficients and accurately applying them to the basic feeding time.

[0040] Specifically, in step S103, after adjusting the basic feeding time based on the preference adjustment coefficient to obtain the feeding time of each food material, it further includes: When the size relationship corresponding to the feeding time of each food material changes, the feeding order of each food material is adjusted based on the feeding time.

[0041] In step S103, if only the feeding time is adjusted without considering the change in the size relationship corresponding to the feeding time of each food material after the feeding time adjustment, so that the original feeding order does not match the adjusted feeding time, which may affect the cooking effect or fail to achieve the desired taste preference effect. Therefore, after adjusting the basic feeding time to obtain the feeding time of each food material, it is determined whether the size relationship between the feeding time of each food material after being corrected by the preference adjustment coefficient is consistent with that before the adjustment. For example, if food material A is originally set to be fed after food material B, but after the time adjustment according to the specific preference of the diner for food material A and food material B, the feeding time of food material A is earlier than that of food material B, which means that the original feeding order is no longer applicable. In this case, the actual feeding order of each food material is rearranged based on the feeding time that has been adjusted according to the preference of the diner. For example, if the feeding time of food material A is adjusted to be the earliest, it will be rearranged to the first position. In this way, it is ensured that while the time is finely adjusted in full consideration of the individual taste needs of the diners, the actual feeding order of the food materials can also strictly match the adjusted time logic.

[0042] Specifically, in step S104, during the cooking process, when an abnormality is detected, the order or timing of adding ingredients is adjusted based on the abnormality, including: Real-time acquisition of temperature data, food weight data, food visual data, and cooking equipment operating status data during the cooking process; Based on temperature data, ingredient weight data, ingredient visual data, and cooking equipment operating status data during the cooking process, determine whether any abnormalities have occurred. If not, add each ingredient in sequence according to the order and timing of addition. If so, adjust the order or timing of addition based on the type and severity of the abnormality.

[0043] In step S104, during cooking, the temperature data inside the pot, the weight data of the ingredients inside the pot, the visual appearance data of the ingredients, and the operating status data of the cooking equipment itself are continuously acquired. These multi-source data are aggregated in real time to form a comprehensive perception of the current cooking environment and the state of the ingredients.

[0044] Temperature data refers to the temperature information inside the pot or on the surface of the food, collected in real time by sensors during the cooking process. This can be achieved using temperature sensing devices such as thermocouples, infrared temperature sensors, or thermistors. Food weight data refers to the total weight of the food in the pot or the weight of a specific food item, acquired in real time by pressure sensors or weighing sensors during the cooking process. These sensors can be placed at the bottom of the pot to obtain the weight of the pot during cooking. Food visual data refers to real-time images or video streams of the food acquired by image acquisition devices, such as visible light cameras, infrared cameras, or multispectral imaging equipment. Cooking equipment operating status data refers to the operating parameters and status information of the cooking equipment itself, such as heating power, stirring speed, fault codes, or operating modes. This can be obtained using built-in sensors, controllers, or communication interfaces.

[0045] Based on these real-time acquired data on temperature, weight, visual information, and equipment operating status, intelligent analysis and judgment are performed to identify any abnormalities that deviate from the preset cooking process or ideal state. For example, if the temperature remains too high or too low, the rate of change in food weight is abnormal, the color or shape of the food does not match expectations, or the cooking equipment displays a malfunction signal, an abnormality will be identified. The types of abnormalities can include temperature anomalies, abnormal food condition, and equipment malfunctions. The degree of abnormality can be quantified by the magnitude of the deviation from preset values, which can be judged and evaluated using preset thresholds, machine learning models, or expert systems.

[0046] If it is determined that the current cooking process is normal and no abnormal situation is detected, the food materials will be sequentially added into the pot according to the pre-calculated adding sequence and adding time, ensuring the smooth execution of the cooking process, and thus maintaining the expected cooking effect and dish quality.

[0047] However, once an abnormal situation is identified, the original plan will no longer be rigidly followed. Instead, the adding sequence or adding time of the subsequent food materials will be intelligently adjusted according to the specific type of the detected abnormal situation (e.g., whether the temperature is too high, the food material is not cooked enough, or the equipment is malfunctioning) and the degree of deviation (e.g., whether it is a slight fluctuation or a serious deviation). This adjustment mechanism enables the cooking process to be highly adaptive, allowing it to flexibly respond to various unexpected situations. For example, if it is detected that the food material is cooked slower than expected, the adding time of the subsequent food material may be delayed to give the current food material more sufficient cooking time; conversely, if the temperature is too high and may cause the food material to be overcooked, some food materials may be added earlier or the cooking time may be adjusted to avoid damage to the quality of the food material.

[0048] In this way, the pre-calculated optimized adding strategy is combined with real-time dynamic adjustment during the cooking process, forming a closed-loop intelligent cooking control system. This combination not only solves the problem that traditional cooking robots cannot respond to unexpected situations, but also ensures that the success rate of cooking and the taste and quality of the final dish are maximized even under non-ideal conditions through fine-grained abnormality detection and adaptive adjustment. The combination of real-time monitoring and dynamic adjustment makes the entire cooking process more stable, reliable, and significantly improves the level of intelligent cooking.

[0049] As can be seen from the above, the food material adding time evaluation method, by obtaining the recipe information of the cooking dish, determines the cooking heat value of each food material in the recipe information, and according to the cooking heat value, in combination with the preset heating power and the taste preference information of the foodie, calculates the adding sequence and adding time of each food material; thereby, through the cooking heat value of each food material of the cooking dish, the preset heating power and the taste preference information of the foodie, the adding sequence and adding time of each food material are calculated, and in the cooking process, the adding sequence or adding time is adjusted based on the abnormal situation, solving the problem that the existing automatic cooking equipment lacks comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference when adding food materials, and cannot flexibly adjust according to the abnormal situation in the cooking process, resulting in uneven taste and quality of the cooked dishes. By comprehensively considering the cooking heat value of the food material, the preset heating power and the taste preference information of the foodie, the adding sequence and adding time of the food material are calculated, and the detection and adjustment mechanism of the abnormal situation is introduced in the cooking process, improving the cooking quality and level of the automatic cooking equipment.

[0050] ReferenceFigure 2 This application provides a device for evaluating the timing of food ingredient placement, used to evaluate the timing of food ingredient placement, including: Module 1 is used to obtain recipe information for cooking dishes; Module 2 is used to determine the cooking calorie value of each ingredient in the obtained recipe information; The calculation module 3 is used to calculate the order and time of adding each ingredient based on the cooking calorie value, the preset heating power, and the diners' taste preferences. Adjustment module 4 is used to adjust the order or timing of food additions based on the detected abnormal situation during the cooking process.

[0051] This ingredient addition time evaluation device calculates the addition order and time of each ingredient by considering its calorific value, preset heating power, and diners' taste preferences. During cooking, it adjusts the addition order or time based on abnormal situations. This addresses the problem of inconsistent taste and quality in existing automated cooking equipment, which lacks comprehensive consideration of factors such as heating power, ingredient calorific value, and user taste preferences, and cannot flexibly adjust to abnormal situations during cooking. By comprehensively considering the calorific value of ingredients, preset heating power, and diners' taste preferences, the device calculates the addition order and time, and introduces a mechanism for detecting and adjusting abnormal situations during cooking, thus improving the cooking quality and level of automated cooking equipment.

[0052] Specifically, when module 1 is executed, it acquires the recipe information of the dish to be cooked. The recipe information includes basic information such as all the types and quantities of ingredients required to cook the dish.

[0053] Specifically, when module 2 is executed, it determines the cooking calorific value of each ingredient in the recipe information. The cooking calorific value refers to the amount of heat that the ingredients need to absorb to reach the desired doneness during cooking. This can be achieved by measuring with a calorimeter, consulting an ingredient database, calculating based on an ingredient composition table, or fitting experimental data. For example, it can be determined by differential scanning calorimetry or estimated using the protein, fat, and carbohydrate content of the ingredients. Its main purpose is to quantify the energy required for cooking the ingredients and provide a basis for subsequent calculations of the cooking time.

[0054] Specifically, when calculation module 3 calculates the order and timing of adding each ingredient based on the cooking calorific value, the preset heating power, and the diner's taste preferences, it executes the following: The cooking time for each ingredient is calculated based on the preset heating power and cooking heat value. determine the base delivery time of each ingredient based on the cooking time of each ingredient; adjust the base delivery time according to the taste preference information of the diners to obtain the delivery time of each ingredient.

[0055] When the calculation module 3 is executed, the cooking time of each ingredient is calculated according to the preset heating power and cooking heat value, which is the basis for the whole delivery time evaluation. Based on the cooking time of each ingredient, the delivery order and the base delivery time of each ingredient are determined. After obtaining the cooking time of each ingredient, the delivery order of the ingredients can be logically arranged according to these times. At the same time, by comparing the cooking time of different ingredients, the time difference between them can be calculated, thereby obtaining an initial base delivery time based on the characteristics of the ingredients and the cooking logic. According to the taste preference information of the diners, the base delivery time is adjusted to obtain the delivery time of each ingredient. This is the key link to realize personalized cooking. Although there is a base delivery time based on the characteristics of the ingredients and the cooking time, different diners have different preferences for the taste of the ingredients. By introducing the taste preference information of the diners, the system can fine-tune the previously determined base delivery time, so that the final delivery time not only meets the physical characteristics of the ingredients and the cooking rules, but also meets the individual needs of the diners, thereby improving the satisfaction of the dishes.

[0056] Specifically, when the calculation module 3 calculates the cooking time of each ingredient according to the preset heating power and cooking heat value, it performs: obtain the cooking method of the dish; determine the corresponding heat absorption coefficient according to the cooking method; based on the preset heating power, cooking heat value and heat absorption coefficient, the cooking time of each ingredient is calculated.

[0057] The computing module 3, when executed, obtains the cooking method of the dish being cooked. The cooking method refers to the specific means of heating treatment of the food materials, such as frying, stewing, steaming, frying, boiling, etc. The cooking method can be input by the user through the interface selection, or it can be automatically recognized by analyzing the cooking description in the recipe information, or it can be detected by the sensor on the cooking equipment to determine the current cooking mode. The cooking method is the basis for understanding the heat transfer efficiency, because different cooking methods determine the form of contact between the food and the heat source and the efficiency of heat transfer. On this basis, according to the obtained cooking method, the corresponding heat value absorption coefficient needs to be determined. The heat value absorption coefficient is a quantitative parameter that reflects the efficiency of heat absorption of the food material under a specific cooking method. For example, in the frying process, the food material is in direct contact with the high-temperature pot, and the heat transfer efficiency is usually high, and the corresponding heat value absorption coefficient can be set to a relatively large value; while in the steaming process, the heat is transferred through steam, and the efficiency may be relatively low, and the corresponding heat value absorption coefficient can be set to a relatively small value. The coefficient can be pre-stored in a database and retrieved according to the cooking method by looking up the table, or it can be learned and optimized through historical cooking data. By introducing the heat value absorption coefficient, the actual heating condition of the food material under different cooking environments can be more realistically simulated, providing a quantitative basis for accurate calculation of the cooking time. Based on the preset heating power, cooking heat value and heat value absorption coefficient, the energy output capacity of the cooking equipment is combined with the energy required by the food material itself and the heat value absorption coefficient of the cooking method, and the theoretical cooking time of each food material under specific cooking conditions is quantified, and the cooking time of each food material is calculated, for example, the cooking time can be calculated by the following formula: cooking time = cooking heat value / (preset heating power * heat value absorption coefficient).

[0058] For example, when the user selects to make a dish of "stir-fried seasonal vegetables", the system first obtains that the cooking method of the dish is "stir-frying". Then, the system looks up and determines the corresponding heat value absorption coefficient from the preset database according to the cooking method of "stir-frying", which can be set as 0.8 for example. Assuming that the preset heating power is 1000 watts and the cooking heat value of a certain vegetable to be cooked is 50000 joules, the cooking time of the vegetable can be calculated based on the following formula: cooking time = cooking heat value / (heating power x heat value absorption coefficient). Substituting the numerical values, the cooking time = 50000 joules / (1000 watts x 0.8) = 62.5 seconds. For another example, if the user selects to make a dish of "braised beef", the system obtains that the cooking method is "braising". At this time, the system determines the heat value absorption coefficient corresponding to "braising", which can be set as 0.5 for example. Assuming that the cooking heat value of beef is 500000 joules and the heating power is still 1000 watts, the cooking time of beef = 500000 joules / (1000 watts x 0.5) = 1000 seconds. In this way, the efficiency of heat absorption can be dynamically adjusted according to different cooking methods, so as to calculate the cooking time of the food materials that is more in line with the actual situation.

[0059] Specifically, the calculation module 3, when determining the feeding sequence and the basic feeding time of each food material based on the cooking time of each food material, performs: sorting the cooking time of each food material in descending order to obtain the feeding sequence of each food material; calculating the cooking time difference between each food material to obtain the basic feeding time of each food material.

[0060] The computing module 3, when executed, sets the base putting time of the food material with the longest cooking time as zero (here, zero does not mean putting at the beginning of cooking, but means that after the cooking device power reaches the preset heating power (i.e., the preheating stage), the oil is heated and then the scallion ginger garlic is fragrant (i.e., the fragrant stage), and then the food material is put in, i.e., the food material is put in at the food material putting stage. The cooking process of the dish includes the preheating stage, the fragrant stage, the food material putting stage, the seasoning stage, the stir-frying stage, and the out-of-pan stage, and from the fragrant stage to the out-of-pan stage, the food material needs to be stirred. The base putting time of other food materials is determined according to the difference between the cooking time and the longest cooking time. For example, if the food material with the longest cooking time needs 30 minutes, and another food material needs 20 minutes, the base putting time of the food material can be set to the 10th minute of the food material putting stage. This time difference-based calculation method makes the putting time of each food material closely related to the overall cooking process, ensuring that all food materials can reach the best state at the end of cooking, or complete the cooking according to the preset order and time difference. Through the combination of the above sorting and time difference calculation, the reasonable putting order and accurate base putting time can be derived systematically from the cooking time of each food material.

[0061] Specifically, when the computing module 3 adjusts the base putting time according to the taste preference information of the diners to obtain the putting time of each food material, it performs: Obtain the taste preference information of the diners; According to the taste preference information, determine the corresponding preference adjustment coefficient; Adjust the base putting time based on the preference adjustment coefficient to obtain the putting time of each food material.

[0062] The computing module 3, when executed, obtains the taste preference information of the diners, which is the basis for realizing personalized cooking, and enables the subsequent adjustment of the feeding time to be targeted. Since the taste preference is usually a qualitative description, in order to apply it to precise cooking time adjustment, the corresponding preference adjustment coefficient is determined according to the taste preference information through a pre-set mapping table (the mapping table is provided with preference adjustment coefficients corresponding to each taste preference information). This step is key, which converts abstract taste preference into quantifiable numerical value, providing the basis for subsequent automated adjustment. On this basis, the preference adjustment coefficients are applied to the basic feeding time determined according to the cooking time of the ingredients. This adjustment process directly modifies the feeding time of the ingredients, so that the actual cooking time of each ingredient can be fine-tuned according to the individual preferences of the diners to obtain the feeding time of each ingredient. For example, for ingredients that need to be cooked for a longer time to achieve a certain texture, their feeding time will be advanced; for ingredients that need to be cooked for a shorter time, their feeding time may be delayed. It is through this method of converting the individual taste preferences of diners into operational adjustment coefficients and applying them precisely to the basic feeding time.

[0063] Specifically, after the computing module 3 adjusts the basic feeding time based on the preference adjustment coefficient to obtain the feeding time of each ingredient, it further performs: When the size relationship corresponding to the feeding time of each ingredient changes, the feeding order of each ingredient is adjusted based on the feeding time.

[0064] When the computing module 3 is executed, if only the feeding time is adjusted without considering the change in the size relationship corresponding to the feeding time of each ingredient that may be caused by the adjustment of the feeding time, the original feeding order may not match the adjusted feeding time, which may affect the cooking effect or fail to achieve the desired taste preference effect. Therefore, after the computing module 3 adjusts the basic feeding time to obtain the feeding time of each ingredient, it determines whether the size relationship between the feeding time of each ingredient modified by the preference adjustment coefficient remains consistent with that before the adjustment. For example, if ingredient A is originally set to be fed after ingredient B, but after the time adjustment according to the specific preferences of the diners for ingredient A and ingredient B, the feeding time of ingredient A is earlier than that of ingredient B, which means that the original feeding order is no longer applicable. In this case, the actual feeding order of each ingredient is rearranged based on the feeding time that has been adjusted according to the preferences of the diners. For example, if the feeding time of ingredient A is adjusted to be the earliest, it will be rearranged to the first position. In this way, it is ensured that while the time is finely adjusted in full consideration of the individual taste needs of the diners, the actual feeding order of the ingredients also strictly matches the adjusted time logic.

[0065] Specifically, the adjustment module 4, when detecting an abnormal situation during the cooking process, adjusts the order or timing of ingredient addition based on the abnormal situation, executes: Real-time acquisition of temperature data, ingredient weight data, ingredient visual data, and cooking equipment operation state data during the cooking process; Based on the temperature data, ingredient weight data, ingredient visual data, and cooking equipment operation state data during the cooking process, it is determined whether an abnormal situation occurs; if not, the ingredients are sequentially added based on the addition order and timing; if so, the addition order or timing is adjusted according to the type and degree of the abnormal situation.

[0066] When the adjustment module 4 is executed, the temperature data inside the pot, the weight data of the ingredients in the pot, the visual appearance data of the ingredients, and the operation state data of the cooking equipment itself are continuously acquired during cooking. These multi-source data are collected in real time to form a comprehensive perception of the current cooking environment and ingredient state.

[0067] Among them, the temperature data refers to the temperature information of the inside of the pot or the surface of the ingredients collected by the sensor in real time during the cooking process, which can be realized by using thermocouple, infrared temperature sensor or thermistor, etc. The weight data of the ingredients refers to the total weight of the ingredients in the pot or the weight information of a specific ingredient obtained by the pressure sensor or weighing sensor in real time during the cooking process. The pressure sensor or weighing sensor can be set at the bottom of the pot to obtain the weight of the pot during the cooking process. The visual data of the ingredients refers to the image or video stream information of the ingredients obtained by the image acquisition device in real time, which can be realized by using visible light camera, infrared camera or multispectral imaging device, etc. The operation state data of the cooking equipment refers to the working parameters and state information of the cooking equipment itself, such as heating power, stirring speed, fault code or running mode, etc., which can be obtained by using the built-in sensor, controller or communication interface of the equipment.

[0068] Based on these real-time acquired temperature, weight, visual and equipment operation state data, intelligent analysis and judgment are carried out to identify whether there is any abnormal situation deviating from the preset cooking process or ideal state. For example, if the temperature is continuously too high or too low, the weight change rate of the ingredients is abnormal, the color or shape of the ingredients does not match the expectation, or the cooking equipment has a fault signal, it is determined that an abnormal situation occurs. Among them, the abnormal type can include temperature abnormality, ingredient state abnormality, equipment failure, etc., and the abnormal degree can be the quantification of the deviation from the preset value, which can be judged and evaluated by using the preset threshold, machine learning model or expert system, etc.

[0069] If it is determined that the current cooking process is normal and no abnormal situation is detected, the food materials will be sequentially added into the pot according to the pre-calculated adding sequence and adding time, ensuring the smooth execution of the cooking process, and thus maintaining the expected cooking effect and dish quality.

[0070] However, once an abnormal situation is identified, the original plan will no longer be rigidly followed. Instead, the adding sequence or adding time of the subsequent food materials will be intelligently adjusted according to the specific type of the detected abnormal situation (e.g., whether the temperature is too high, the food material is not cooked enough, or the equipment is malfunctioning) and the degree of deviation (e.g., whether it is a slight fluctuation or a serious deviation). This adjustment mechanism enables the cooking process to be highly adaptive, allowing it to flexibly respond to various unexpected situations. For example, if it is detected that the food material is cooked slower than expected, the adding time of the subsequent food material may be delayed to give the current food material more sufficient cooking time; conversely, if the temperature is too high and may cause the food material to be overcooked, some food materials may be added earlier or the cooking time may be adjusted to avoid damage to the quality of the food material.

[0071] In this way, the pre-calculated optimized adding strategy is combined with real-time dynamic adjustment during the cooking process, forming a closed-loop intelligent cooking control system. This combination not only solves the problem that traditional cooking robots cannot respond to unexpected situations, but also ensures that the success rate of cooking and the taste and quality of the final dish are maximized even under non-ideal conditions through fine-grained abnormality detection and adaptive adjustment. The combination of real-time monitoring and dynamic adjustment makes the entire cooking process more stable, reliable, and significantly improves the intelligent level of cooking.

[0072] As can be seen from the above, the food material adding time evaluation device determines the cooking heat values of the food materials in the recipe information of the cooking dish by obtaining the recipe information of the cooking dish, and calculates the adding sequence and adding time of the food materials according to the cooking heat values, in combination with the preset heating power and the taste preference information of the food guest, so as to calculate the adding sequence and adding time of the food materials by the cooking heat values of the food materials of the cooking dish, the preset heating power and the taste preference information of the food guest, and adjust the adding sequence or adding time based on abnormal situations during the cooking process, solve the problem that the existing automatic cooking equipment lacks comprehensive consideration of multiple factors such as heating power, food material cooking heat value and user taste preference when adding food materials, and cannot flexibly adjust according to abnormal situations during the cooking process, resulting in uneven taste and quality of the cooked dishes, and through comprehensive consideration of the cooking heat value of the food material, the preset heating power and the taste preference information of the food guest, the adding sequence and adding time of the food material are calculated, and the detection and adjustment mechanism for abnormal situations is introduced during the cooking process, improving the cooking quality and level of the automatic cooking equipment.

[0073] Please refer toFigure 3 , Figure 3 A structural schematic diagram of an electronic device provided by an embodiment of the present application is provided, and the present application provides an electronic device, comprising: a processor 301 and a memory 302, the processor 301 and the memory 302 are interconnected and communicate with each other through a communication bus 303 and / or other forms of connection mechanism (not marked), the memory 302 stores a computer program executable by the processor 301, when the electronic device is running, the processor 301 executes the computer program to execute the food material putting time evaluation method in any optional implementation manner of the above-mentioned embodiments, to realize the following functions: obtaining recipe information of a cooking dish, determining the cooking heat value of each food material in the obtained recipe information, according to the cooking heat value, combining the preset heating power and the taste preference information of a foodie, calculating the putting order and putting time of each food material.

[0074] An embodiment of the present application provides a computer readable storage medium, which stores a computer program, and the computer program is executed by a processor to execute the food material putting time evaluation method in any optional implementation manner of the above-mentioned embodiments, to realize the following functions: obtaining recipe information of a cooking dish, determining the cooking heat value of each food material in the obtained recipe information, according to the cooking heat value, combining the preset heating power and the taste preference information of a foodie, calculating the putting order and putting time of each food material. The storage medium can be realized by any type of volatile or non-volatile storage device or a combination thereof, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable programmable read-only memory (EPROM), programmable read-only memory (PROM), read-only memory (ROM), magnetic memory, flash memory, magnetic disk or optical disk.

[0075] In the embodiments of the present application, it should be understood that the disclosed apparatus and method can be implemented in other manners. The embodiments described above are merely exemplary, for example, the division of the units is only a logical function division, and there can be another division manner in actual implementation; for example, a plurality of units or components can be combined or integrated into another system, or some features can be ignored or not executed. In addition, the displayed or discussed mutual couplings or direct couplings or communication connections can be indirect couplings or communication connections through some interfaces, devices or units, and can be in electrical, mechanical or other forms.

[0076] In addition, the units described as separate components can or can not be physically separate, and the components displayed as units can or can not be physical units, and can be located in one position, or can be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purposes of the embodiments of the present application.

[0077] In addition, the functional modules in each of the embodiments of the present application can be integrated together to form an independent part, or each module can exist independently, or two or more modules can be integrated to form an independent part.

[0078] In this article, the relationship terms such as first and second are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or sequence between the entities or operations.

[0079] The above only describes the embodiments of the present application, and is not used to limit the protection scope of the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principles of the present application shall be included in the protection scope of the present application.

Claims

1. A method for evaluating the timing of food ingredient placement, used to evaluate the timing of food ingredient placement, characterized in that, Including the following steps: Get recipe information for cooking dishes; Determine the calorific value of each ingredient in the recipe information; Based on the cooking calorific value, combined with the preset heating power and the diner's taste preference information, the order and time of adding each ingredient are calculated. During the cooking process, if an abnormal situation is detected, the order of ingredients or the timing of ingredients are adjusted based on the abnormal situation.

2. The method for evaluating the timing of food ingredient placement according to claim 1, characterized in that, Based on the cooking calorific value, combined with the preset heating power and the diner's taste preference information, the order and timing of adding each ingredient are calculated, including: The cooking time for each ingredient is calculated based on the preset heating power and the cooking heat value. Based on the cooking time of each ingredient, the order of adding each ingredient and the basic addition time are determined. Based on the diners' taste preferences, the basic serving time is adjusted to obtain the serving time for each ingredient.

3. The method for evaluating the timing of food ingredient placement according to claim 2, characterized in that, Based on the preset heating power and the cooking calorific value, the cooking time for each ingredient is calculated, including: Obtain the cooking method of the dish; Determine the corresponding calorific value absorption coefficient based on the cooking method described above; The cooking time for each ingredient is calculated based on the preset heating power, the cooking calorific value, and the calorific value absorption coefficient.

4. The method for evaluating the timing of food ingredient placement according to claim 2, characterized in that, Based on the cooking time of each ingredient, the order and basic timing for adding each ingredient are determined, including: The cooking times of each ingredient are sorted in descending order to obtain the order in which the ingredients are added. Calculate the cooking time difference between each ingredient to obtain the basic addition time for each ingredient.

5. The method for evaluating the timing of food ingredient placement according to claim 2, characterized in that, Based on diners' taste preferences, the basic serving time is adjusted to obtain the serving time for each ingredient, including: Obtain information on diners' taste preferences; Based on the taste preference information, determine the corresponding preference adjustment coefficient; Based on the preference adjustment coefficient, the basic delivery time is adjusted to obtain the delivery time for each of the ingredients.

6. The method for evaluating the timing of food ingredient placement according to claim 5, characterized in that, After adjusting the basic delivery time based on the preference adjustment coefficient to obtain the delivery time for each ingredient, the process further includes: When the relative order of the ingredients changes, the order in which the ingredients are added is adjusted based on the added time.

7. The method for evaluating the timing of food ingredient placement according to claim 1, characterized in that, During the cooking process, when an abnormal situation is detected, the order of ingredients or the timing of ingredients are adjusted based on the abnormal situation, including: Real-time acquisition of temperature data, food weight data, food visual data, and cooking equipment operating status data during the cooking process; Based on the temperature data, ingredient weight data, ingredient visual data, and cooking equipment operating status data during the cooking process, it is determined whether any abnormal situation has occurred; if not, then each ingredient is added sequentially based on the addition order and the addition time; if so, then the addition order or the addition time is adjusted according to the type and severity of the abnormal situation.

8. A device for evaluating the timing of food ingredient placement, used to evaluate the timing of food ingredient placement, characterized in that, include: The acquisition module is used to obtain recipe information for cooking dishes; The determination module is used to determine the cooking calorific value of each ingredient in the obtained recipe information; The calculation module is used to calculate the order and time of adding each ingredient based on the cooking calorific value, combined with the preset heating power and the diner's taste preference information. An adjustment module is used to adjust the order of ingredients or the timing of ingredients based on an abnormal situation detected during the cooking process.

9. An electronic device, characterized in that, It includes a processor and a memory, the memory storing a computer program executable by the processor, which, when executing the computer program, performs the steps in the food ingredient placement time evaluation method as described in any one of claims 1-7.

10. A computer-readable storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by the processor, it performs the steps in the food ingredient placement time evaluation method as described in any one of claims 1-7.

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