Low-temperature cooking method and low-temperature cooking equipment based on molecular cuisine database driving

Abstract

The invention relates to the field of automatic cooking control, and discloses a low-temperature cooking method and device based on molecular cuisine database driving, and the method comprises the steps: obtaining low-temperature cooking temperature sections and low-temperature cooking durations corresponding to different food materials through a low-temperature cooking database; performing low-temperature slow cooking on different food materials through a plurality of cavities of the low-temperature slow cooking pot according to low-temperature cooking temperature sections and low-temperature cooking time lengths corresponding to the food materials, and performing temperature control on the different cavities through a heat exchange unit of the low-temperature slow cooking pot; wherein a heat insulation structure is arranged on the side wall of a cavity of the low-temperature slow cooking pot, a circulating pump used for driving water flow to flow in the cavity is arranged in the cavity of the low-temperature slow cooking pot, and the heat exchange unit conducts temperature control on different cavities by driving the water flow of the different cavities to conduct heat exchange among the different cavities. The molecular cooking slow cooker can efficiently cook diversified food material combinations at the same time, and the use effect of the molecular cooking slow cooker is improved.

Description

Technical Field

[0001] This application relates to the field of automatic cooking control technology, and more specifically, to a low-temperature cooking method and apparatus driven by a molecular gastronomy database. Background Technology

[0002] Sous vegetative cooking, a core technology of molecular gastronomy, has its core equipment—the molecular gastronomy slow cooker—which is already used in professional kitchens and high-end home cooking. The molecular gastronomy slow cooker primarily works by precisely controlling the temperature of a constant-temperature water bath (typically between 50°C and 85°C), immersing pre-sealed ingredients in a vacuum bag within it for extended periods of low-temperature heating. The key advantage of this technology lies in its ability to achieve extremely precise temperature control (within ±0.5°C), ensuring that the ingredients are heated evenly to the target core temperature. This maximizes the retention of moisture and flavor compounds, achieving ideal textures that are difficult to achieve with traditional cooking methods (such as tender and juicy meats and delicate fish). The common structure of existing slow cookers includes a heating element, a high-precision temperature sensor, a circulating water pump, and a container for the water bath. The core design focus of current slow cookers is maintaining a highly uniform and stable temperature throughout the water bath environment.

[0003] However, existing molecular gastronomy slow cooker technology has a significant limitation: the single, uniform water bath environment of a sous-vide cooker makes it difficult to simultaneously and optimally heat different types or states of ingredients. Because different ingredients (such as thick-cut steaks and thinly sliced ​​fish, dense root vegetables and porous mushrooms, or different parts of the same ingredient) have significantly different thermodynamic properties (such as thermal conductivity, specific heat capacity, target core temperature, and required cooking time), when placed in the same constant-temperature water bath, even with highly uniform water temperature, thinner, less dense ingredients or those with lower target temperatures will reach or even exceed their ideal doneness faster, while thicker, denser ingredients or those with higher target temperatures may require longer cooking times. This prevents users from efficiently utilizing the equipment to cook diverse combinations of ingredients simultaneously, often forcing them to operate in batches, significantly reducing cooking efficiency, increasing time and energy consumption, and limiting the practicality of the equipment and the user experience. Summary of the Invention

[0004] The purpose of this application is to provide a low-temperature cooking method and device based on a molecular gastronomy database, which solves the technical problem that existing molecular gastronomy slow cookers cannot efficiently cook diverse combinations of ingredients simultaneously, and achieves the technical effect that molecular gastronomy slow cookers can efficiently cook diverse combinations of ingredients simultaneously.

[0005] This application provides a sous-vide cooking method driven by a molecular gastronomy database. The method includes: obtaining the sous-vide cooking temperature range and sous-vide cooking time corresponding to different ingredients through a sous-vide cooking database; sous-videing different ingredients according to their corresponding sous-vide cooking temperature range and sous-vide cooking time through multiple chambers of a sous-vide cooker; and controlling the temperature of different chambers through a heat exchange unit of the sous-vide cooker. The sous-vide cooker has a heat insulation structure on the side wall of the chamber, a circulation pump for driving water flow in the chamber, and the heat exchange unit controls the temperature of different chambers by driving water flow in different chambers to exchange heat between them.

[0006] In one possible implementation, the heat exchange unit controls the temperature of different chambers by driving water flow in different chambers to exchange heat between them. This includes: acquiring multiple water flow temperatures corresponding to multiple chambers, determining the maximum water flow temperature, and determining the median value of the low-temperature cooking temperature range where the chamber corresponding to the maximum water flow temperature is located; when the first water flow temperature corresponding to the first chamber is lower than the lower limit value of the first low-temperature cooking temperature range where the first chamber is located, and the maximum water flow temperature is higher than the median value of the low-temperature cooking temperature range where the chamber corresponding to the maximum water flow temperature is located, the heat exchange unit drives the water flow in the chamber corresponding to the maximum water flow temperature to exchange heat with the water flow in the first chamber to increase the first water flow temperature corresponding to the first chamber.

[0007] In another possible implementation, the heat exchange unit controls the temperature of different chambers by driving water flow in different chambers to exchange heat between them. It also includes: determining the temperature difference between the maximum water flow temperature and the first water flow temperature as the first temperature difference, and obtaining the first total water flow volume corresponding to the first chamber; when the first temperature difference is greater than the preset temperature difference, obtaining the first water flow rate corresponding to the first temperature difference and the first total water flow volume through a low-temperature cooking database. The first water flow rate represents the water flow rate through which the water flow in the chamber corresponding to the maximum water flow temperature driven by the heat exchange unit exchanges heat with the water flow in the first chamber.

[0008] In another possible implementation, the method further includes: obtaining the weight and thickness of different ingredients; obtaining the corresponding low-temperature cooking range and basic low-temperature cooking time for different ingredients through a low-temperature cooking database; determining the time adjustment factor for different ingredients based on their weight and thickness using a cooking time adjustment model; multiplying the basic low-temperature cooking time for each ingredient by the corresponding time adjustment factor to obtain the adjusted low-temperature cooking time for each ingredient; and slow-cooking different ingredients at low temperatures according to their corresponding low-temperature cooking range and adjusted low-temperature cooking time using multiple chambers of a sous-vide cooker.

[0009] In another possible implementation, the method further includes: obtaining a user's low-temperature cooking effect rating for the first ingredient, the low-temperature cooking effect rating representing the user's evaluation value of the cooking effect of the first ingredient in molecular gastronomy; obtaining low-temperature cooking evaluation migration values ​​between different ingredients through a low-temperature cooking database, the low-temperature cooking evaluation migration values ​​representing the correspondence between cooking time and the low-temperature cooking effect of different ingredients; multiplying the basic low-temperature cooking time corresponding to each ingredient by the time adjustment factor corresponding to the ingredient and the low-temperature cooking evaluation migration value to obtain the adjusted low-temperature cooking time corresponding to each ingredient.

[0010] In another possible implementation, the method further includes: obtaining user ratings for the low-temperature cooking effect of different ingredients in the first category; wherein the different ingredients in the first category are preset; determining the low-temperature cooking evaluation adjustment value based on the low-temperature cooking effect ratings of the different ingredients in the first category using a cooking time adjustment model; and multiplying the base low-temperature cooking time corresponding to the different ingredients in the first category by the time adjustment factor, the low-temperature cooking evaluation migration value, and the low-temperature cooking evaluation adjustment value to obtain the adjusted low-temperature cooking time corresponding to the different ingredients in the first category.

[0011] In another possible implementation, the method further includes: determining the low-temperature cooking temperature score for each ingredient in descending order of the median value of the low-temperature cooking temperature range corresponding to each ingredient; determining the low-temperature cooking time score for each ingredient in descending order of the adjusted low-temperature cooking time corresponding to each ingredient; determining the sum of the low-temperature cooking temperature score and the low-temperature cooking time score for each ingredient as the low-temperature cooking priority score; and initiating the low-temperature cooking process for each ingredient in descending order of the low-temperature cooking priority score.

[0012] In another possible implementation, the method further includes: obtaining subsequent cooking information for different ingredients after low-temperature cooking; wherein, the subsequent cooking information includes frying and stir-frying; and determining subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information respectively through a subsequent cooking suggestion model based on the basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value and low-temperature cooking evaluation adjustment value corresponding to different ingredients; wherein, the subsequent cooking adjustment information includes cooking heating parameters and cooking heating time of the subsequent cooking process.

[0013] In another possible implementation, the method further includes: using a subsequent cooking suggestion model, based on the ingredient weight, ingredient thickness, basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value, and low-temperature cooking evaluation adjustment value corresponding to different ingredients, determining the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information respectively.

[0014] This application also provides a cryogenic cooking device driven by a molecular gastronomy database, including a unit for performing the method 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 sous-vide cooking method driven by a molecular gastronomy database. The method includes: obtaining the sous-vide temperature range and cooking time corresponding to different ingredients from the sous-vide database; sous-videing different ingredients according to their respective sous-vide temperature ranges and cooking times using multiple chambers of a sous-vide cooker; and controlling the temperature of different chambers through a heat exchange unit of the sous-vide cooker. The sous-vide cooker has insulation structures on the side walls of its chambers, and a circulation pump is installed within each chamber to drive water flow. The heat exchange unit controls the temperature of different chambers by driving water flow between them to exchange heat. This method, through the independent operation of multiple chambers and the coordinated control of the heat exchange unit, achieves high efficiency in parallel cooking of multiple ingredients while reducing energy consumption. The combination of the insulation structure and the circulation pump maintains temperature stability and uniformity, preventing overcooking or undercooking. The water-driven heat exchange mechanism optimizes the overall performance of the equipment, achieving an energy-saving and environmentally friendly cooking process. 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 low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment; Figure 2 A schematic diagram of multiple chambers of a first type of low-temperature slow cooker provided in the embodiments of this application; Figure 3 A schematic flowchart of a second low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment; Figure 4 A schematic flowchart of a third low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment; Figure 5 A schematic flowchart of the fourth low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment; Figure 6 This is a schematic diagram of the logical structure of a low-temperature cooking device driven by a molecular gastronomy database, provided as 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] Molecular gastronomy slow cookers cannot efficiently utilize the equipment to cook diverse combinations of ingredients simultaneously, often forcing batch processing, which significantly reduces cooking efficiency, increases time and energy consumption, and limits the equipment's practicality and user experience.

[0024] Based on the above reasons, this application provides a sous-vide cooking method driven by a molecular gastronomy database. The method includes: obtaining the sous-vide cooking temperature range and cooking time corresponding to different ingredients through a sous-vide cooking database; sous-videing different ingredients according to their respective sous-vide cooking temperature ranges and cooking times through multiple chambers of a sous-vide cooker; and controlling the temperature of different chambers through a heat exchange unit of the sous-vide cooker. The sous-vide cooker has insulation structures on the side walls of its chambers, and a circulation pump for driving water flow within the chambers. The heat exchange unit controls the temperature of different chambers by driving water flow between them to exchange heat. The method in this application, through the independent operation of multiple chambers and the coordinated control of the heat exchange unit, achieves high efficiency in parallel cooking of multiple ingredients while reducing energy consumption. The combination of the insulation structure and the circulation pump maintains temperature stability and uniformity, preventing overcooking or undercooking. The water-driven heat exchange mechanism optimizes the overall performance of the equipment, achieving an energy-saving and environmentally friendly cooking process.

[0025] In some scenarios, the sous-vide cooking method based on a molecular gastronomy database, as described in this application, can be applied to household or commercial sous-vide cookers. It can be used to cook dishes that involve the mixing of multiple ingredients, thereby improving the effect of simultaneously cooking multiple ingredients at low temperatures.

[0026] The following describes in detail, with specific examples, a low-temperature cooking method based on a molecular gastronomy database driven by the embodiments of this application.

[0027] Figure 1A schematic flowchart of the first low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment is shown below. Figure 1 As shown, this low-temperature cooking method includes S110 to S120, and S110 to S120 will be described in detail below.

[0028] S110. Obtain the corresponding low-temperature cooking temperature range and low-temperature cooking time for different ingredients through the low-temperature cooking database.

[0029] In this implementation, in order to achieve precise low-temperature cooking for different ingredients, the corresponding low-temperature cooking temperature range and low-temperature cooking time for each ingredient can be obtained through a low-temperature cooking database. The low-temperature cooking temperature range and low-temperature cooking time for each ingredient are used to guide the cooking effect of different ingredients.

[0030] For example, a sous-vide database is used to store scientifically validated molecular gastronomy data, covering the optimal cooking parameters for a variety of ingredients such as meat, vegetables, and seafood. Users only need to input the type of ingredient to automatically retrieve the matching temperature range and cooking time information. This method can ensure the accuracy and reliability of cooking parameters and avoid errors caused by manual settings.

[0031] S120. The sous-vide slow cooker uses multiple chambers to slowly cook different ingredients at their respective low-temperature cooking ranges and durations, and its heat exchange unit controls the temperature of each chamber. The chamber sidewalls are equipped with heat-insulating structures, and each chamber contains a circulating pump to drive water flow. The heat exchange unit controls the temperature of each chamber by driving water flow between them to exchange heat.

[0032] After obtaining the sous-vide cooking parameters, different ingredients can be cooked independently in the multiple chambers of the sous-vide cooker. Each chamber executes the sous-vide cooking process according to the sous-vide cooking temperature range and cooking time corresponding to the ingredients.

[0033] Figure 2 A schematic diagram of multiple chambers of the first type of sous-vide slow cooker provided in the embodiments of this application is shown below. Figure 2 As shown, the multiple chambers of the sous-vide slow cooker may include a first chamber 101, a second chamber 102 and a third chamber 103. The side walls of the first chamber 101, the second chamber 102 and the third chamber 103 are provided with heat insulation structures. The first chamber 101, the second chamber 102 and the third chamber 103 are provided with circulation pumps for driving water flow in the chambers.

[0034] Structurally, a heat exchange unit can be provided between the first chamber 101, the second chamber 102 and the third chamber 103. During operation, the heat exchange unit drives the water flow in different chambers to exchange heat between them in order to control the temperature of different chambers. The heat exchange unit of the low-temperature slow cooker can control the temperature of different chambers to ensure that each chamber maintains a stable cooking environment.

[0035] When cooking, the multi-chamber design of the sous vide cooker can support the simultaneous processing of multiple ingredients. For example, when cooking a meal, users can put meat and vegetables into different chambers to achieve parallel operation and improve efficiency.

[0036] Structurally, the insulation structure on the sidewalls of the chamber reduces heat loss and improves energy efficiency; the circulating pump installed inside the chamber drives water to flow continuously, promoting uniform temperature distribution. For example, when the circulating pump drives water to circulate within the chamber, it can eliminate local hot or cold spots, ensuring that the food is heated evenly; the insulation structure reduces the influence of the external environment through heat-insulating materials, maintaining a stable internal temperature within the chamber.

[0037] In practical implementation, the working mechanism of the heat exchange unit can achieve efficient temperature control based on water circulation. The heat exchange unit conducts heat between different chambers through heat pipes. The heat exchange unit allows heat to be dynamically transferred between chambers through water pipes connecting different chambers. For example, in the process of slow cooking at low temperature, if the temperature of one chamber is slightly higher, the heat exchange unit can transfer the excess heat to the chamber that needs to be heated, so as to achieve energy saving and precise control.

[0038] The beneficial effect of the above implementation method is that, through the intelligent drive of the low-temperature cooking database, the personalized cooking parameters of different ingredients can be accurately matched, improving the quality and consistency of cooking results, and ensuring that meat is tender and juicy and vegetables retain their full nutritional value.

[0039] The beneficial effects of the above implementation method are that, through the independent operation of multiple chambers and the coordinated control of the heat exchange unit, the high efficiency of cooking multiple ingredients in parallel can be achieved, while reducing energy consumption; the combination of the heat insulation structure and the circulation pump can maintain temperature stability and uniformity, avoiding the problem of overcooking or undercooking of ingredients.

[0040] The beneficial effect of the above implementation method is that the heat exchange mechanism driven by water flow can optimize the overall performance of the equipment and achieve an energy-saving and environmentally friendly cooking process.

[0041] In some implementations, in S120 above, the heat exchange unit controls the temperature of different chambers by driving water flow in different chambers to exchange heat between them, including S121 to S122. S121 to S122 will be described in detail below.

[0042] S121. Obtain multiple water flow temperatures corresponding to multiple chambers, determine the maximum water flow temperature among the multiple water flow temperatures, and determine the median value of the low-temperature cooking temperature range where the chamber corresponding to the maximum water flow temperature is located.

[0043] In this implementation, in order to achieve more precise dynamic temperature adjustment and heat balance of multiple chambers of the sous-vide cooker, the heat exchange process can be intelligently executed by the heat exchange unit in combination with the water flow temperature data of the chambers, thereby improving the water temperature balance effect of each chamber.

[0044] During low-temperature cooking, multiple water flow temperatures corresponding to multiple chambers can be acquired in real time. Temperature data can be continuously detected by temperature sensors installed in each chamber. After obtaining the multiple water flow temperatures corresponding to multiple chambers, the maximum value among these water flow temperatures, i.e., the maximum water flow temperature, can be determined, and the specific chamber corresponding to the maximum water flow temperature can be identified.

[0045] After identifying the specific chamber corresponding to the maximum water flow temperature, the median value of the low-temperature cooking temperature range where the chamber corresponding to the maximum water flow temperature is located can be determined. The median value of the low-temperature cooking temperature range is the average of the maximum and minimum temperature values ​​of the low-temperature cooking temperature range. Therefore, the temperature state inside the chamber can be determined by the median value of the low-temperature cooking temperature range.

[0046] S122. When the temperature of the first water flow corresponding to the first chamber is lower than the lower limit of the first low temperature cooking temperature range where the first chamber is located, and the temperature of the maximum water flow is higher than the median of the low temperature cooking temperature range where the chamber corresponding to the maximum water flow is located, the water flow in the chamber corresponding to the maximum water flow temperature and the water flow in the first chamber are driven to exchange heat through the heat exchange unit to increase the temperature of the first water flow corresponding to the first chamber.

[0047] During the temperature regulation phase, when the temperature of the first water flow in the first chamber is detected to be lower than the lower limit of the first low-temperature cooking temperature range in which the first chamber is located, and at the same time the maximum water flow temperature is higher than the median of the low-temperature cooking temperature range in which the chamber corresponding to the maximum water flow temperature is located, it indicates that the water flow temperature in the first chamber is low and the water flow temperature in the chamber corresponding to the maximum water flow temperature is high. The heat exchange unit can be activated to perform a temperature balancing process to increase the water flow temperature in the first chamber and decrease the water flow temperature in the chamber corresponding to the maximum water flow temperature.

[0048] Specifically, when the heat exchange unit is working, heat exchange can be carried out between the water flow in the chamber corresponding to the maximum water flow temperature and the water flow in the first chamber, so as to directly increase the first water flow temperature corresponding to the first chamber and restore the first chamber to its low-temperature cooking temperature range. This condition-driven heat exchange can efficiently transfer heat without adding an additional heat source and improve the overall efficiency of the system.

[0049] For example, when a sous vide cooker has multiple independent chambers, suppose one chamber is used for cooking fish, with a lower limit of 58 degrees Celsius for its sous vide cooking temperature range, and another chamber is used for cooking root vegetables, with a median temperature range set at 63 degrees Celsius. If the water temperature in the vegetable chamber is detected to be 67 degrees Celsius (higher than its median value of 63 degrees Celsius), while the water temperature in the fish chamber is only 56 degrees Celsius (lower than the lower limit of 58 degrees Celsius), the heat exchange unit can automatically drive the water flow to circulate between the vegetable and fish chambers, transferring heat from the vegetable chamber to the fish chamber. This allows the temperature in the fish chamber to rise, meeting its cooking parameter requirements, while the vegetable chamber remains at a higher temperature without overcooking.

[0050] The beneficial effect of the above implementation method is that by driving water flow heat exchange through condition judgment, the temperature of multiple chambers can be intelligently balanced, preventing individual chambers from affecting the overall cooking effect due to temperature deviation, and improving the consistency of the finished food.

[0051] The benefits of the above implementation method are that it optimizes the utilization of heat resources, avoids frequent start-up of heating elements by recovering and transferring residual heat in the cavity, and achieves energy saving and consumption reduction; at the same time, it ensures that heat exchange is carried out within a safe range, maintains the stability and reliability of the low-temperature cooking process, and improves user experience and cooking efficiency.

[0052] In some implementations, in the above-mentioned S120, the heat exchange unit controls the temperature of different chambers by driving the water flow in different chambers to exchange heat between different chambers, and also includes S123 to S124, which are described in detail below.

[0053] S123. Determine the temperature difference between the maximum water flow temperature and the first water flow temperature as the first temperature difference, and obtain the total volume of the first water flow corresponding to the first chamber.

[0054] In this implementation, in order to achieve fine control of the heat exchange process, after determining the temperature difference, the heat control effect between different chambers can be further optimized by combining the chamber water volume parameters. Under large water volume conditions, an appropriate exchange flow rate can be selected to maintain system stability. After obtaining the maximum water flow temperature and the first water flow temperature of the first chamber, the difference between the maximum water flow temperature and the first water flow temperature of the first chamber can be calculated as the first temperature difference value.

[0055] At the same time, the total volume data of the water flow inside the first chamber can be obtained, that is, the total volume of the first water flow corresponding to the first chamber, and then the heat control speed of the water flow inside the first chamber can be determined based on the total volume of the first water flow.

[0056] S124. When the first temperature difference is greater than the preset temperature difference, the first water flow rate corresponding to the first temperature difference and the first total water volume is obtained through the low temperature cooking database. The first water flow rate represents the water flow rate that exchanges heat between the water flow in the chamber corresponding to the maximum water flow temperature driven by the heat exchange unit and the water flow in the first chamber.

[0057] In this implementation, when the first temperature difference is detected to exceed the preset temperature difference, it indicates that the difference between the maximum water flow temperature and the first water flow temperature in the first chamber is too large. It is necessary to control the exchange rate between the water flow in the chamber corresponding to the maximum water flow temperature and the water flow in the first chamber to avoid the water flow temperature in the first chamber rising too quickly or the water flow temperature rising too much, which would affect the cooking effect. It can also avoid the problem of a sudden drop in chamber temperature due to excessive heat exchange.

[0058] When controlling the rate of increase of water temperature in the first chamber, the optimal water exchange rate parameter can be obtained by querying the low-temperature cooking database. Then, the rate of increase and the magnitude of increase of water temperature in the first chamber can be controlled based on the optimal water exchange rate parameter. This can also avoid the problem of a sudden drop in water temperature in the chamber corresponding to the maximum water temperature due to excessive heat exchange.

[0059] When controlling the water flow heating rate, the corresponding first water flow rate parameter can be obtained by matching the first water flow rate parameter in the database based on the detected first temperature difference and the first total water flow volume. The first water flow rate parameter directly indicates the hot water flow rate that the heat exchange unit should drive. This setting can ensure that the heat exchange meets the temperature regulation requirements and ensures the stability of temperature control. It can also avoid the problem of a sudden drop in water flow temperature in the chamber corresponding to the maximum water flow temperature due to excessive heat exchange.

[0060] For example, the low-temperature cooking database may pre-store the first temperature difference and the first water flow rate corresponding to the first total water volume.

[0061] For example, when a slow cooker is provided with a chamber for cooking beef (the chamber corresponding to the maximum water flow temperature) and a chamber for cooking vegetables (the first chamber), the first water flow rate parameter can be determined by the above method to control the hot water flow rate when heat is transferred from the chamber for cooking beef to the chamber for cooking vegetables.

[0062] The beneficial effects of the above implementation method are that, through the dual matching mechanism of water volume parameters and temperature difference parameters, the accuracy of the heat exchange process can be significantly improved, avoiding energy waste and excessive equipment load; with the support of database preset parameters, it can automatically adapt to the best exchange strategy in different scenarios without manual intervention by the user.

[0063] The beneficial effect of the above implementation method is that the setting of only performing heat exchange when the first temperature difference exceeds the preset temperature difference can ensure that the heat exchange process is started only when the actual deviation is large, thereby reducing the frequency of system operation and extending the service life of the equipment.

[0064] Figure 3 A schematic flowchart of the second molecular gastronomy database-driven cryogenic cooking method provided in this application embodiment is shown below. Figure 3 As shown, the above method also includes S210 to S220, which will be described in detail below.

[0065] S210. Obtain the weight and thickness of different ingredients. Using a low-temperature cooking database, obtain the corresponding low-temperature cooking temperature range and basic low-temperature cooking time for each ingredient.

[0066] In this implementation, in order to optimize the low-temperature cooking time according to the specific physical properties of different ingredients, the weight and thickness information of the ingredients can be obtained. These parameters can be manually input by the user or automatically detected by the weighing sensor and optical scanner of the sous-vide cooker.

[0067] For example, when preparing for sous-vide cooking, users can simply enter the weight and thickness values ​​on the touchscreen before placing the steak into the chamber, or the device's built-in sensors can automatically measure and record them.

[0068] In this implementation, after obtaining the weight and thickness of different ingredients, the basic low-temperature cooking parameters of the corresponding ingredients can be queried through the low-temperature cooking database. The low-temperature cooking database can store scientifically recommended values ​​for various ingredients, such as the low-temperature cooking temperature range and basic low-temperature cooking time for meat, vegetables and seafood.

[0069] For example, after selecting the type of food, the user can obtain the corresponding low-temperature cooking range and basic low-temperature cooking time for different foods from the low-temperature cooking database.

[0070] For example, when operating a sous vide cooker, if you select "salmon" as the ingredient type, the sous vide cooking database can return its standard temperature range of 55-60 degrees Celsius and a base cooking time of 30 minutes.

[0071] S220. Using a cooking time adjustment model, determine the cooking time adjustment factor for each ingredient based on its weight and thickness. Multiply the base sous-vide cooking time for each ingredient by the corresponding cooking time adjustment factor to obtain the adjusted sous-vide cooking time for each ingredient. Use the multiple chambers of the sous-vide cooker to sous-vide each ingredient according to its corresponding sous-vide cooking temperature range and adjusted cooking time.

[0072] In this implementation, after obtaining the weight and thickness of different ingredients, a cooking time adjustment factor can be calculated using a cooking time adjustment model. The cooking time adjustment factor is used to adjust the cooking time of the ingredients according to their weight and thickness, so as to improve the low-temperature cooking effect.

[0073] For example, the cooking time adjustment model can be a deep learning-based neural network model. The cooking time adjustment model can be trained by the sample ingredient weight, sample ingredient thickness and sample cooking time adjustment factor. The cooking time adjustment model can analyze the correlation of historical cooking effects and output the cooking time adjustment factor representing the magnitude of the cooking time adjustment.

[0074] For example, for a thick steak, when the steak is heavy and thick, the model calculates a time adjustment factor greater than 1, which means that the cooking time needs to be extended.

[0075] In this implementation, when calculating and adjusting the sous-vide cooking time, a more accurate time value can be obtained by multiplying the base time by a time adjustment factor specific to the ingredient. For example, assuming a base cooking time of 2 hours for steak, and the model assigns a factor of 1.2 based on a weight of 2kg and a thickness of 3cm, the system calculates 2 × 1.2 = 2.4 hours as the adjusted time. This method can precisely match the characteristics of the ingredient, improving the consistency of cooking results.

[0076] In this implementation, the basic low-temperature cooking time corresponding to different ingredients can be multiplied by the time adjustment factor corresponding to the ingredients to obtain the adjusted low-temperature cooking time corresponding to different ingredients. After obtaining the adjusted temperature range and time parameters, the low-temperature slow cooking process can be executed independently through multiple chambers of the sous-vide cooker. Each chamber can control the temperature and time according to the adjustment value of the corresponding ingredients to achieve personalized parallel cooking.

[0077] For example, in a sous-vide cooker, one chamber can be set to the temperature range for steak and a cooking time of 2.4 hours, while the other can be set to the temperature range for vegetables and a shorter cooking time. The system automatically maintains the environment of each chamber to ensure that the tenderness and nutrient retention of the finished product meet the standards.

[0078] The beneficial effect of the above implementation method is that by introducing weight and thickness parameters and combining them with a time adjustment factor, the personalization accuracy of cooking time can be greatly improved, reducing the problem of overcooking or undercooking caused by individual differences in ingredients.

[0079] The beneficial effects of the above implementation method are that the automatic adjustment mechanism based on the database and model can simplify the user operation process and improve the intelligence level of the device, such as eliminating the need to manually and repeatedly set the time.

[0080] In some implementations, the above method also includes S230 to S240, which will be described in detail below.

[0081] S230. Obtain the user's rating of the low-temperature cooking effect of the first ingredient. The low-temperature cooking effect rating represents the user's evaluation value of the molecular gastronomy cooking effect of the first ingredient.

[0082] In this implementation, in order to enhance the flavor fusion effect when cooking multiple ingredients together, the cooking time parameter can be optimized through the user's subjective evaluation data. Specifically, the user's low-temperature cooking effect score for the first ingredient can be obtained. The low-temperature cooking effect score represents the user's evaluation value of the molecular gastronomy cooking effect of the first ingredient.

[0083] For example, the rating of low-temperature cooking effect can be submitted through the device touch screen or mobile terminal. The score range can cover multiple dimensions such as taste, flavor, and texture. It can collect users' actual experience of the cooking effect of different ingredients and provide subjective basis for subsequent optimization.

[0084] S240. Using a low-temperature cooking database, obtain low-temperature cooking evaluation migration values ​​for different ingredients. These migration values ​​characterize the relationship between cooking time and the low-temperature cooking effect of different ingredients. Multiply the base low-temperature cooking time for each ingredient by the ingredient's time adjustment factor and the low-temperature cooking evaluation migration value to obtain the adjusted low-temperature cooking time for each ingredient.

[0085] In this implementation, a preset evaluation migration relationship between ingredients can be obtained through a low-temperature cooking database, that is, the low-temperature cooking evaluation migration value between different ingredients can be obtained. The low-temperature cooking evaluation migration value represents the corresponding relationship between the cooking time and the low-temperature cooking effect of different ingredients. Then, the low-temperature cooking process of different ingredients can be uniformly adjusted according to the low-temperature cooking evaluation migration value.

[0086] For example, a low-temperature cooking database can store experimentally verified correspondences between cooking ingredients and the effects of low-temperature cooking on different ingredients. These transfer relationships are stored in numerical form as low-temperature cooking evaluation transfer values, which are used to reflect the coupling law of cooking effects across ingredients.

[0087] In this implementation, when calculating the final cooking time, the basic low-temperature cooking time, the time adjustment factor, and the low-temperature cooking evaluation migration value can be combined. Specifically, the result of multiplying the original basic time by the time adjustment factor can be multiplied by the low-temperature cooking evaluation migration value corresponding to the ingredient, forming a multi-correction mechanism. This calculation method can simultaneously take into account the overall adjustment of the ingredient's physical properties, user preferences, and the cooking effect of the ingredient.

[0088] For example, when cooking salmon and asparagus simultaneously in a sous-vide cooker, the user rated the salmon's cooking effect as 8 out of 10. The system's database query revealed a positive transfer effect of salmon flavor on the vegetables (transfer value 1.05), while the asparagus's cooking time, adjusted for weight, was 15 minutes. Ultimately, the asparagus cooking time was corrected to 15 minutes × 1.05 = 15.75 minutes, slightly extending the cooking time to better suit the user's taste.

[0089] The beneficial effects of the above implementation method are that by introducing user rating to drive migration parameters, a personalized flavor adjustment mechanism can be established to improve the effect of low-temperature cooking; by adopting a multi-layer factor dynamic correction mechanism, the synergistic modeling of physical parameters, subjective preferences and chemical effects of ingredients can be achieved, thereby enhancing the overall flavor level of compound dishes.

[0090] The beneficial effect of the above implementation method is that, through the migration relationship network preset in the database, the cooking influence between different ingredients can be intelligently balanced, avoiding the waste of ingredients caused by experimental cooking.

[0091] In some implementations, the above method also includes S250 to S260, which will be described in detail below.

[0092] S250: Obtain the user's rating of the low-temperature cooking effect of different ingredients in the first category. The different ingredients in the first category are preset.

[0093] In this implementation, in order to further optimize the adaptability of cooking effects for specific categories of ingredients, user rating data on the low-temperature cooking effects of different ingredients of the same category under a preset ingredient classification system can be obtained, and then the low-temperature cooking process of ingredients of the same category can be optimized based on the low-temperature cooking effect rating data of different ingredients of the same category.

[0094] It should be noted that the different ingredients in the first category are pre-defined, and the different ingredients in the first category can be determined based on the characteristics of molecular gastronomy.

[0095] For example, users can submit corresponding performance ratings for various specific ingredients under the first category of ingredients (such as poultry or root vegetables) cooked in a sous-vide cooker through an interactive interface. These ratings can reflect the user's cooking preferences for the cooking performance of this category of ingredients.

[0096] S260. Using the cooking time adjustment model, determine the low-temperature cooking evaluation adjustment value based on the low-temperature cooking effect scores of different ingredients in the first category. Multiply the base low-temperature cooking time corresponding to each ingredient in the first category by the time adjustment factor, the low-temperature cooking evaluation migration value, and the low-temperature cooking evaluation adjustment value to obtain the adjusted low-temperature cooking time corresponding to each ingredient in the first category.

[0097] In this implementation, a low-temperature cooking evaluation adjustment value can be generated based on historical score data of the same category of ingredients through a cooking time adjustment model. Specifically, the low-temperature cooking evaluation adjustment value corresponding to different ingredients in the first category can be determined based on the low-temperature cooking effect score of different ingredients in the first category.

[0098] When in operation, the cooking time adjustment model can analyze the multiple rating patterns of users for different ingredients within a category. For example, when users consistently give high ratings to chicken breast and chicken thigh meat in poultry, the stable preference characteristics of the category can be identified. Based on the low-temperature cooking effect ratings of different poultry ingredients, the low-temperature cooking evaluation adjustment value for poultry ingredients can be determined.

[0099] In this implementation, when calculating and adjusting the low-temperature cooking time, an evaluation adjustment value of the category dimension can be further introduced on the basis of the original dual correction (time adjustment factor × low-temperature cooking evaluation migration value). Specifically, the basic low-temperature cooking time can be multiplied by the three parameters of time adjustment factor, low-temperature cooking evaluation migration value and low-temperature cooking evaluation adjustment value in sequence to form a triple dynamic correction mechanism. This will simultaneously achieve joint optimization of food physical properties, cross-food influence relationships and user category preferences, thereby improving the effect of low-temperature cooking.

[0100] For example, when processing shiitake and king oyster mushrooms in the "Mushrooms" preset category in a sous-vide cooker, if the user repeatedly rates the king oyster mushrooms as 7 points and the shiitake mushrooms as 9 points, a sous-vide cooking rating adjustment value of 1.02 is generated for "Mushrooms". After being corrected by a duration adjustment factor of 1.1 and a sous-vide cooking rating migration value of 1.05, the time becomes 34.65 minutes. Finally, multiplying by the sous-vide cooking rating adjustment value of 1.02, the time becomes 35.34 minutes. This results in the sous-vide cooking time for "Mushrooms" being shortened to 32.1 minutes after multiple corrections, more accurately matching user preferences.

[0101] The beneficial effect of the above implementation method is that, through the scoring analysis of preset category dimensions, a long-term user preference profile can be established, the device's ability to adapt to dietary habits can be improved, and users' specific taste preferences for a certain type of food can be accurately identified.

[0102] The beneficial effect of the above implementation method is that by adopting a three-layer factor synergistic optimization mechanism, a systematic balance between physical properties, chemical effects and user subjective evaluation can be achieved at the molecular level, thereby improving the precision of personalized cooking.

[0103] Figure 4 A schematic flowchart of the third low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment is shown below. Figure 4 As shown, the above method also includes S310 to S320, which will be described in detail below.

[0104] S310. Based on the median values ​​of the low-temperature cooking temperature ranges corresponding to different ingredients, determine the low-temperature cooking temperature score for each ingredient in descending order of value. Based on the median values ​​of the low-temperature cooking times corresponding to different ingredients, determine the low-temperature cooking time score for each ingredient in descending order of value. The sum of the low-temperature cooking temperature score and the low-temperature cooking time score for each ingredient is determined as the priority score for low-temperature cooking.

[0105] In this implementation, in order to optimize the start-up order and heat energy utilization efficiency of parallel cooking of multiple ingredients, the cooking priority of ingredients can be automatically determined according to the temperature range characteristics and duration parameters, and the cooking order of ingredients can be adjusted according to the cooking priority.

[0106] When prioritizing the cooking of ingredients, median values ​​of the low-temperature cooking ranges for different ingredients can be obtained. These median values ​​represent the center point of the cooking temperature range for that ingredient. For example, a query from a low-temperature cooking database reveals that the median cooking temperature for steak is 59 degrees Celsius. Following a ranking rule from highest to lowest median value, higher low-temperature cooking temperature scores can be assigned to ingredients requiring high-temperature cooking. For instance, the ingredient with the highest median value might receive 5 points, and the next highest would receive 4 points, thus giving priority to ingredients requiring high-temperature cooking.

[0107] In this implementation, the low-temperature cooking time parameters corresponding to different ingredients can also be obtained simultaneously. These times are the final values ​​after physical property correction and migration relationship optimization. Then, according to the sorting rule of time from small to large, higher low-temperature cooking time scores are assigned to ingredients with short cooking times. For example, the ingredient with the shortest time is set to get 5 points, the second shortest time is set to get 4 points, etc. This setting can prioritize the processing of ingredients that are cooked quickly to improve equipment turnover efficiency.

[0108] S320. Start the low-temperature cooking process for different ingredients in order of priority score from high to low.

[0109] In this implementation, for each type of food, the low-temperature cooking temperature score and the low-temperature cooking time score can be combined to calculate a comprehensive low-temperature cooking priority score. This additive calculation of the low-temperature cooking priority score can simultaneously take into account temperature requirements and time efficiency. For example, high-temperature short-time food will receive the highest priority value, which is in line with both the thermodynamic efficiency principle and the time optimization requirements.

[0110] In this implementation, after determining the priority score of all ingredients, the low-temperature cooking process of different chambers can be automatically started in descending order of priority. This allows the chamber corresponding to the ingredient with the highest priority score to be activated first, and the remaining chambers to be activated in descending order of score, forming an optimal start-up queue.

[0111] For example, when cooking salmon (median temperature range 57°C, cooking time 35 minutes) and lobster (median temperature range 62°C, cooking time 50 minutes) in a sous-vide slow cooker: the lobster has a higher median temperature range and receives a temperature score of 5 points (salmon receives 4 points); the salmon has a shorter cooking time and receives a time score of 5 points (lobster receives 3 points). The priority scores for the two are 8 points (5+3) for the lobster and 9 points (4+5) for the salmon, respectively. The cooking process for the salmon can be started first, and the cooking process for the lobster can be started automatically after 35 minutes, thereby maximizing the use of the residual heat in the high-temperature chamber.

[0112] The beneficial effect of the above implementation method is that by quantitatively sorting the temperature range and time, the dynamic optimization of thermal energy resources can be achieved. After prioritizing the processing of cooking ingredients with higher cooking temperatures and shorter cooking times, it is easier to make full use of the residual heat of the water flow in the chamber with higher cooking temperatures.

[0113] The beneficial effects of the above implementation method are that the priority-based startup mechanism can shorten the overall running time of the device, reduce peak power consumption and reduce energy consumption by staggering startup times.

[0114] The beneficial effect of the above implementation method is to ensure that sensitive ingredients that need to be processed quickly are processed in a timely manner, improve the overall quality stability of the finished dish, and avoid changes in the texture of ingredients due to waiting time.

[0115] Figure 5 A schematic flowchart of the fourth low-temperature cooking method based on a molecular gastronomy database provided in this application embodiment is shown below. Figure 5 As shown, the above method also includes S410 to S420, which are described in detail below.

[0116] S410. Obtain subsequent cooking information for different ingredients after low-temperature cooking. This subsequent cooking information includes frying and stir-frying.

[0117] In this implementation, in order to optimize the secondary processing effect of the ingredients after low-temperature cooking, the user-preset subsequent cooking method information can be obtained after the low-temperature slow cooking process ends. The subsequent cooking information includes frying and stir-frying.

[0118] For example, users can select subsequent processing methods such as frying or stir-frying through the interface of the sous vita cooker or its associated application. The system will automatically record these cooking intentions as subsequent cooking information, thus establishing a complete process plan from sous vita cooking to final cooking.

[0119] S420. Using the subsequent cooking suggestion model, based on the basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value, and low-temperature cooking evaluation adjustment value corresponding to different ingredients, determine the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information. The subsequent cooking adjustment information includes the cooking heating parameters and cooking heating time of the subsequent cooking process.

[0120] In this implementation, the subsequent cooking suggestion model can intelligently generate precise parameter suggestions for secondary processing. Based on the multi-dimensional data accumulated by the ingredients during the low-temperature cooking stage (including the basic low-temperature cooking time mentioned above, the time adjustment factor corrected by physical properties, the low-temperature cooking evaluation transfer value across ingredient flavors, and the low-temperature cooking evaluation adjustment value driven by user preferences), the subsequent cooking suggestion model can deduce the most suitable subsequent heating parameters and time configuration through deep learning algorithms, thereby realizing the parameter linkage optimization of the cooking stages before and after cooking.

[0121] For example, the subsequent cooking suggestion model is a deep learning model, which can be trained by the sample base low-temperature cooking time, sample time adjustment factor, sample low-temperature cooking evaluation transfer value, sample low-temperature cooking evaluation adjustment value, sample subsequent cooking information, and sample subsequent cooking adjustment information corresponding to different ingredients.

[0122] For example, when processing steak, the system detects that the low-temperature cooking time for this ingredient, after triple correction, is 2.5 hours (base time 2 hours × weight factor 1.1 × flavor migration value 1.05 × user preference adjustment value 1.08). The subsequent cooking suggestion model can identify the muscle fiber softening characteristics based on this and generate optimized suggestions for the pan-frying process: preheat the pan to 200 degrees Celsius over medium-high heat, and heat one side for 90 seconds to form a caramelized layer. These parameters can maintain the tenderness produced by low-temperature cooking and supplement the high-temperature Maillard reaction.

[0123] In this implementation, the final generated subsequent cooking adjustment information may include specific heating parameters and time parameters. The heating parameters may cover core indicators such as the range of heat intensity and the pressure value of the contact surface; the heating time is accurate to the second level to ensure continuity with the previous low-temperature cooking effect.

[0124] For example, users can view these customized suggestions directly on the display interface of the sous vide cooker.

[0125] The beneficial effects of the above implementation method are that by establishing a data association mechanism across cooking stages, it is possible to ensure the coordination of parameters throughout the entire process of food processing from low-temperature treatment to high-temperature processing, which can prevent the loss of moisture retained by low-temperature cooking due to excessive frying and stir-frying. At the same time, the derivation model based on multiple correction factors can provide end-to-end optimization solutions for complex cooking processes, significantly improving the overall completion and flavor level of the dishes.

[0126] The beneficial effect of the above implementation method is that the automated suggestion generation mechanism simplifies the technical threshold of complex cooking operations, allowing users to more easily achieve professional-level molecular gastronomy effects.

[0127] In some implementations, the above method also includes: using a subsequent cooking suggestion model, based on the ingredient weight, ingredient thickness, basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value, and low-temperature cooking evaluation adjustment value corresponding to different ingredients, determining the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information.

[0128] In this implementation, to further improve the accuracy of subsequent cooking suggestions, the physical characteristic data of the ingredients can be integrated simultaneously when generating adjustment parameters. These data can form a multi-dimensional input matrix with the existing low-temperature cooking parameters, providing a more complete feature basis for subsequent cooking optimization.

[0129] In this implementation, the subsequent cooking suggestion model can simultaneously process ingredient weight, ingredient thickness, basic low-temperature cooking time, time adjustment factor modified by physical characteristics, low-temperature cooking evaluation transfer value reflecting the synergistic effect of ingredients, and low-temperature cooking evaluation adjustment value driven by user preferences. This provides a more complete feature basis for subsequent cooking optimization and determines the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information.

[0130] For example, when the model detects that a thick food is cooked at a low temperature for a long time, it will determine the degree of change in the internal structure of the food and adjust the penetration parameter settings for subsequent high-temperature cooking accordingly.

[0131] The beneficial effects of the above implementation method are that by integrating physical characteristic parameters such as weight and thickness, a precise correlation model between the structural characteristics of ingredients and energy transfer efficiency can be established. It can predict the center temperature rise curve of meat pieces with different thicknesses during frying. The collaborative analysis mechanism realizes closed-loop optimization of parameters throughout the entire process from pretreatment to final cooking, significantly improving the finished product completion of molecular gastronomy.

[0132] This application also provides a cryogenic cooking device driven by a molecular gastronomy database, including a unit for performing the method described in any of the preceding claims.

[0133] Figure 6A schematic diagram of the logical structure of a low-temperature cooking device driven by a molecular gastronomy database, provided for embodiments of this application, is shown below. Figure 6 As shown, the device 1 in 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.

[0134] 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.

[0135] 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.

[0136] 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.

[0137] 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.

[0138] 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.

[0139] 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.

[0140] 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.

[0141] 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 low-temperature cooking method driven by a molecular gastronomy database, characterized in that, The method includes: By using a sous-vide database, we can obtain the sous-vide temperature ranges and sous-vide cooking times for different ingredients. The sous vita cooker uses multiple chambers to slowly cook different ingredients at their respective low-temperature cooking ranges and durations. The heat exchange unit of the sous vita cooker controls the temperature of each chamber. The chamber sidewalls of the sous vita cooker are equipped with heat insulation structures, and the chambers are equipped with circulation pumps to drive the water flow within the chambers. The heat exchange unit controls the temperature of each chamber by driving the water flow between the different chambers to exchange heat.

2. The method as described in claim 1, characterized in that, The heat exchange unit controls the temperature of different chambers by driving water flow between them to exchange heat. This includes: Obtain multiple water flow temperatures corresponding to multiple chambers, determine the maximum water flow temperature among the multiple water flow temperatures, and determine the median value of the low-temperature cooking temperature range in which the chamber corresponding to the maximum water flow temperature is located. When the temperature of the first water flow corresponding to the first chamber is lower than the lower limit of the first low-temperature cooking temperature range where the first chamber is located, and the temperature of the maximum water flow is higher than the median of the low-temperature cooking temperature range where the chamber corresponding to the maximum water flow is located, the water flow in the chamber corresponding to the maximum water flow temperature and the water flow in the first chamber are driven to exchange heat through the heat exchange unit, so as to increase the temperature of the first water flow corresponding to the first chamber.

3. The method as described in claim 2, characterized in that, The heat exchange unit controls the temperature of different chambers by driving water flow between them to exchange heat. It also includes: Determine the temperature difference between the maximum water flow temperature and the first water flow temperature as the first temperature difference, and obtain the total volume of the first water flow corresponding to the first chamber; When the first temperature difference is greater than the preset temperature difference, the first water flow rate corresponding to the first temperature difference and the first total water volume is obtained through the low temperature cooking database. The first water flow rate represents the water flow rate that exchanges heat between the water flow in the chamber corresponding to the maximum water flow temperature driven by the heat exchange unit and the water flow in the first chamber.

4. The method as described in claim 3, characterized in that, The method further includes: Obtain the weight and thickness of different ingredients; use a low-temperature cooking database to obtain the corresponding low-temperature cooking range and basic low-temperature cooking time for each ingredient. By using a cooking time adjustment model, the cooking time adjustment factor is determined for each ingredient based on its weight and thickness. The base low-temperature cooking time for each ingredient is multiplied by the corresponding cooking time adjustment factor to obtain the adjusted low-temperature cooking time for each ingredient. The ingredients are then slow-cooked at low temperatures according to their respective low-temperature cooking temperature ranges and adjusted cooking times in the multiple chambers of the sous-vide cooker.

5. The method as described in claim 4, characterized in that, The method further includes: Obtain the user's rating of the low-temperature cooking effect of the first ingredient. The low-temperature cooking effect rating represents the user's evaluation value of the cooking effect of the first ingredient in molecular gastronomy. By using a sous-vide database, we obtain sous-vide evaluation migration values ​​for different ingredients. These values ​​represent the correlation between cooking time and the sous-vide effect of different ingredients. By multiplying the base sous-vide cooking time for each ingredient by the time adjustment factor and the sous-vide evaluation migration value, we obtain the adjusted sous-vide cooking time for each ingredient.

6. The method as described in claim 5, characterized in that, The method further includes: Obtain user ratings for the low-temperature cooking effect of different ingredients in the first category; where the different ingredients in the first category are preset. By using the cooking time adjustment model, the low-temperature cooking effect score of different ingredients in the first category is used to determine the low-temperature cooking evaluation adjustment value. The basic low-temperature cooking time corresponding to different ingredients in the first category is multiplied by the time adjustment factor, low-temperature cooking evaluation migration value and low-temperature cooking evaluation adjustment value corresponding to the ingredients to obtain the adjusted low-temperature cooking time corresponding to different ingredients in the first category.

7. The method as described in claim 6, characterized in that, The method further includes: Based on the median values ​​of the low-temperature cooking temperature ranges corresponding to different ingredients, from high to low, the low-temperature cooking temperature score value for each ingredient is determined; based on the low-temperature cooking time for each ingredient, from low to high, the low-temperature cooking time score value for each ingredient is determined; the sum of the low-temperature cooking temperature score value and the low-temperature cooking time score value for each ingredient is determined as the low-temperature cooking priority score value. The sous-vide cooking process is initiated for different ingredients in descending order of priority score.

8. The method as described in claim 7, characterized in that, The method further includes: Obtain post-cooking information for different ingredients after low-temperature cooking; this post-cooking information includes pan-frying and stir-frying. The subsequent cooking suggestion model determines the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information based on the basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value, and low-temperature cooking evaluation adjustment value. The subsequent cooking adjustment information includes the cooking heating parameters and cooking heating time of the subsequent cooking process.

9. The method as described in claim 8, characterized in that, The method further includes: The subsequent cooking suggestion model determines the subsequent cooking adjustment information corresponding to different ingredients and subsequent cooking information based on the ingredient weight, ingredient thickness, basic low-temperature cooking time, time adjustment factor, low-temperature cooking evaluation migration value, and low-temperature cooking evaluation adjustment value.

10. A low-temperature cooking device driven by a molecular gastronomy database, characterized in that, Includes a unit for performing the method according to any one of claims 1 to 9.

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