Control method of cooking equipment, computer readable storage medium and computer equipment

Abstract

The invention relates to the technical field of kitchen electric equipment and control thereof, in particular to a control method of cooking equipment, a computer readable storage medium and computer equipment, the cooking equipment comprises a cooking main body and a cover body assembly, and the cooking main body and the cover body assembly form a cooking space capable of containing to-be-cooked food materials; the image acquisition assembly can acquire image data of food materials in the cooking space; the control method comprises the steps that before the cover body assembly is closed relative to the cooking main body, in the process and / or under the condition that the cover body assembly is closed, the image collection assembly is made to operate so as to collect image data of food materials in the cooking space; determining attribute information of food materials according to the image data; and at least according to the attribute information, determining cooking parameters of this time. By means of the structure, the operation parameters of the cooking equipment can be determined based on the collected attribute information of the food materials. On the basis, the cooking effect of the cooking is expected to be optimized.

Description

Technical Field

[0001] This application relates to the field of kitchen appliances and their control technology, specifically to a control method for cooking equipment, a computer-readable storage medium, and a computer device. Background Technology

[0002] As a cooking appliance, the rice cooker is mainly used to cook granular ingredients such as rice and beans. The cooking process is roughly as follows: by adding a certain amount of water into the inner pot of the rice cooker and selecting the appropriate cooking mode, the ingredients can be cooked into foods such as rice or porridge.

[0003] When cooking with a rice cooker, the amount of water added is a crucial factor affecting the taste of the food. Although people's living standards have improved, the variety of granular ingredients has diversified, not only in terms of the variety of single ingredients but also in the inclusion of multiple ingredients in a single cooking session. Furthermore, other factors such as the quantity / ratio of ingredients, their freshness, and whether they have been soaked beforehand can introduce some uncertainty. Therefore, there is still room for improvement in optimizing the cooking parameters for the specific ingredients being cooked. Summary of the Invention

[0004] This application aims to at least partially solve the aforementioned technical problems and / or solve at least a portion of them. Specifically, based on the collected image data of the ingredients to be cooked, the cooking parameters corresponding to this cooking task are optimized as much as possible.

[0005] In a first aspect, this application provides a control method for a cooking device, the cooking device comprising: a cooking body; a cover assembly disposed on the cooking body in an openable and closable manner, the cooking body and the cover assembly forming a cooking space capable of accommodating ingredients to be cooked; and an image acquisition assembly capable of acquiring image data of the ingredients within the cooking space; the control method comprising: operating the image acquisition assembly before, during, and / or after the cover assembly is closed relative to the cooking body, so as to acquire image data of the ingredients within the cooking space; determining attribute information of the ingredients based on the image data; and determining cooking parameters for the current cooking based at least on the attribute information.

[0006] This configuration allows for the determination of cooking equipment operating parameters based on the collected ingredient attribute information. Based on this, it is hoped that the cooking results can be optimized.

[0007] It is understood that those skilled in the art can determine the structure, principle, number, placement, and viewing angle / timing of the image acquisition components according to actual needs. For example, the image acquisition components include three (or three groups): the first is located approximately in the center of the cover assembly, allowing image data to be acquired during or after closing; the second is located at another position on the cooking equipment, allowing image data to be acquired before or during closing; and the third is configured in the kitchen space corresponding to the exterior of the cooking equipment, allowing image data to be acquired before closing.

[0008] Furthermore, it is understood that those skilled in the art can process the acquired images using any feasible image processing method to identify the attribute information of the ingredients, such as the type of rice, color, whether the ingredients have been pre-soaked, and whether they are currently soaked in water (in this case, water level information can be further obtained).

[0009] In one possible implementation of the above control method, the cooking parameters include: a first parameter that allows the cooking to begin; and / or a second parameter during the cooking process.

[0010] This structure provides a feasible form for the cooking parameters. For example, the first parameter may include, but is not limited to, the state of the food (rice) being soaked, the rice-to-water ratio, etc., and the second parameter may include, but is not limited to, the cooking time, temperature, power, etc.

[0011] Once the cooking parameters are determined, the cooking process can be completed automatically, or it can be completed manually with the help of cooking suggestions. For example, after the cooking parameters are determined, the rice type and required water amount are output, the control panel provides a recommended mode, and the relevant function button lights illuminate.

[0012] In one possible implementation of the above control method, "determining the attribute information of the ingredients based on the image data" includes: determining whether the ingredients are in a preset acceptable state based on the image data; if so, determining the attribute information of the ingredients based on the image data.

[0013] This configuration ensures the reliability of image recognition corresponding to the current cooking process.

[0014] An acceptable state can be any reasonably defined state as preset, such as one or more of the following: ensuring the lighting conditions of the shooting environment (e.g., the fill light is on); ensuring the cooking parameters are determined (e.g., the freshness and type of ingredients (e.g., not allowing a certain type or several types of ingredients, the number of types cannot exceed a certain upper limit, etc.); and the storage state of the ingredients in the cooking chamber (e.g., cone-shaped, cylindrical, completely / partially submerged in water, etc.). For example, an acceptable state includes ingredients that have been soaked in advance.

[0015] In one possible implementation of the above control method, "determining whether the ingredients are in a preset acceptable state based on the image data" includes: if not, providing a reminder message; or switching the operating mode of the cooking device; or stopping the current cooking process.

[0016] This configuration aims to ensure the cooking task is accomplished as much as possible; for example, the reminder information can include any reasonable form of sound and / or light information.

[0017] In one possible implementation of the above control method, the control method includes: "determining the cooking parameters for this cooking session based at least on the attribute information" includes: acquiring historical cooking data; determining the cooking parameters for this cooking session based on the historical cooking data and the attribute information; and / or issuing a query for this cooking session; and determining the cooking parameters for this cooking session based on the feedback information of the query and the attribute information.

[0018] This structure allows for the determination of cooking parameters that better meet the actual needs of the cooking session. Historical cooking data can be direct cooking data over periods such as one month or six months, or data on user adjustments to cooking parameters during a specific period (e.g., adjustments to recommended parameters / modes, or adjustments to user-selected parameters). For example, historical cooking data could include: results from the previous cooking session (e.g., data that can be characterized by taste); for instance, in the past month, the user typically added about 20% more water for the recommended rice-to-water ratio. Inquiry information can be in the form of text, voice, or beeps, and feedback can be provided through methods such as user input of text / voice on the terminal, direct parameter settings on the cooking device, or triggering the device's voice module. For example, the inquiry could be, "Should I add 20% more water to make the rice softer and stickier?"

[0019] In one possible implementation of the above control method, the control method includes: during the cooking process, activating the image acquisition component to acquire liquid level change data of the cooking device; and adjusting the second parameter based on the liquid level change data.

[0020] This design aims to ensure the reliability of the cooking process. The liquid level change data mentioned here should be understood as the change in the liquid level (approximately the position of the bubble's apex) caused by the presence of bubbles during cooking. This data can be presented as the amount or speed of the change; for example, the data could be the rate of change over a preset time period. If the liquid level rises rapidly, it may cause overflow, or even if it doesn't overflow, it may leave noticeable foam marks on the side walls of the inner pot and the inner wall of the lid assembly, negatively impacting the user experience. In such cases, methods such as reducing heating power or interrupting heating can be used to appropriately suppress the rapid rise of the liquid level.

[0021] It is understood that those skilled in the art can determine, based on actual needs, the timing and frequency of the image acquisition component's operation during the cooking process, as well as the mapping relationship between liquid level change data and the second parameter. For example, liquid level change data acquisition can be introduced when the ingredients include a certain type of food, the weight of the food exceeds a preset value, or the amount of water added / the water level exceeds a preset value. For instance, liquid level change data acquisition can be performed at one or more stages of the cooking mode.

[0022] In one possible implementation of the above control method, the image acquisition component includes a supplementary lighting component and an image acquisition component, and the "operation of the image acquisition component" includes: operating the supplementary lighting component and operating the image acquisition component.

[0023] This configuration ensures the quality of the acquired image data, allowing the determined cooking parameters to be better suited to the specific cooking needs. The structure, number, and relative position of the supplementary lighting components to the image acquisition components (such as cameras) can be flexibly selected based on actual requirements. For example, supplementary lighting components may include multiple LEDs surrounding the image acquisition component or two LEDs symmetrically positioned on either side of the image acquisition component.

[0024] In one possible implementation of the above control method, the cooking device includes an interaction area configured with a lighting component. Simultaneously with or after "determining the current cooking parameters based at least on the attribute information," the control method includes: activating the lighting component to: at least illuminate the portion of the interaction area associated with the current cooking parameters.

[0025] This configuration ensures the reliability of the cooking process.

[0026] For example, you can illuminate buttons, knobs, and parameter setting areas in the interaction area that are associated with the current cooking parameters. In addition to the parts associated with the current parameters, other parts can also be illuminated. For instance, after the rice-to-water ratio is determined, there are several selectable modes, one of which is the part associated with the current cooking parameters (such as "optimal"). Other modes can be illuminated in a semi-bright manner. Modes that are not selectable can be left unilluminated or illuminated in a way that conveys their unselectability (such as through color contrast). Furthermore, you can lock corresponding interactions (such as through color contrast), for example, making a button currently inactive.

[0027] In a second aspect, this application also provides a computer-readable storage medium including a memory adapted to store a plurality of program codes adapted to be loaded and executed by a processor to perform the aforementioned control method of the cooking apparatus.

[0028] It is understood that the computer-readable storage medium has all the technical effects of the aforementioned control method for the cooking equipment, which will not be elaborated here.

[0029] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, central processing units, graphics processing units, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0030] Those skilled in the art will understand that the various illustrative logic blocks, modules, circuits, and algorithm steps described herein can be implemented as electronic hardware, computer software, or a combination of both.

[0031] To demonstrate the interchangeability between hardware and software, various illustrative components, blocks, modules, circuits, and steps have been generally described above according to their functionality. Whether such functionality is implemented in hardware or software depends on the specific application and the design constraints imposed on the overall system. Those skilled in the art can implement the described functionality in varying ways for specific applications; however, such implementation decisions should not be construed as departing from the scope of this application.

[0032] In a third aspect, this application also provides a computer device including a memory and a processor, the memory being adapted to store a plurality of program codes adapted to be loaded and run by the processor to perform the aforementioned control method of the cooking device.

[0033] It is understood that this device possesses all the technical effects of the control methods of the aforementioned cooking equipment, which will not be elaborated upon here. This device can be a computer-controlled device comprising various electronic devices.

[0034] The computer device may include a processor, memory, input / output interfaces, a communication interface, a display unit, and an input device. The processor, memory, and input / output interfaces are connected via a system bus, and the communication interface, display unit, and input device are also connected to the system bus via the input / output interfaces. The processor provides computing and control capabilities. The memory includes non-volatile storage media and internal memory. The non-volatile storage media stores the operating system and computer programs. The internal memory provides an environment for the operation of the operating system and computer programs stored in the non-volatile storage media. The input / output interfaces are used for exchanging information between the processor and external devices. The communication interface is used for wired or wireless communication with external terminals; wireless communication can be achieved through Wi-Fi, mobile cellular networks, NFC (Near Field Communication), or other technologies. When the computer program is executed by the processor, it implements a method for controlling a cooking device. The display unit is used to form a visually visible image and may be a display screen, a projection device, or a virtual reality imaging device, etc. The display screen can be an LCD screen or an e-ink screen, etc. The input device of the computer device can be a touch layer covering the display screen, or buttons, trackballs or touchpads set on the computer device casing, or external keyboards, touchpads or mice, etc. Attached Figure Description

[0035] The present application is described below with reference to the cooking equipment, specifically a rice cooker capable of automatically adding water, and the structural form of the image acquisition component being disposed within the lid assembly. (See attached figures.)

[0036] Figure 1 This invention provides a schematic diagram of the structure of a rice cooker according to an embodiment of the present application.

[0037] Figure 2 This diagram illustrates the distribution of the image acquisition component and supplementary component in the image acquisition assembly of a rice cooker according to an embodiment of this application.

[0038] Figure 3 This application illustrates a flowchart of a control method for a rice cooker according to an embodiment of the present application. Figure 1 ;as well as

[0039] Figure 4 This application illustrates a flowchart of a control method for a rice cooker according to an embodiment of the present application. Figure 2 .

[0040] List of reference numerals in the attached diagram:

[0041] 100. Rice cooker;

[0042] 1. Main cooking unit; 101. Cooking chamber;

[0043] 2. Cover assembly;

[0044] 3. Water storage container; 4. Image acquisition component;

[0045] 41. Image acquisition component; 42. Lighting component. Detailed Implementation

[0046] Preferred embodiments of this application are described below with reference to the accompanying drawings. Those skilled in the art should understand that these embodiments are merely for explaining the technical principles of this application and are not intended to limit the scope of protection of this application. For example, although this embodiment is described in conjunction with a cooking device that is a rice cooker capable of automatically adding water and an image acquisition component disposed on the lid assembly, it is obvious that those skilled in the art can flexibly adjust the structural form of the rice cooker / image acquisition component / lid assembly, the manner in which the image acquisition component is disposed on the lid assembly, etc., such as including but not limited to: the rice cooker having a manual water-adding structure (e.g., outputting the rice-to-water ratio, prompting the user to add water, etc.), and the image acquisition component also / can also be disposed on the cooking body.

[0047] It should be noted that in the description of this application, terms such as "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," indicating directions or positional relationships, are based on the directions or positional relationships shown in the accompanying drawings. These are used merely for ease of description and do not indicate or imply that the device or element must have a specific orientation, or be constructed and operated in a specific orientation; therefore, they should not be construed as limitations on this application. Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance.

[0048] Furthermore, it should be noted that, in the description of this application, unless otherwise expressly specified and limited, the terms "installation," "setup," and "connection" should be interpreted broadly. For example, they can refer to a fixed connection, a detachable connection, or an integral connection; they can refer to a direct connection, an indirect connection through an intermediate medium, or a connection within two components. Those skilled in the art can understand the specific meaning of the above terms in this application according to the specific circumstances.

[0049] Furthermore, to better illustrate this application, numerous specific details are provided in the following detailed embodiments. Those skilled in the art should understand that this application can still be implemented without certain specific details. In some examples, structural details and principles of rice cookers familiar to those skilled in the art are not described in detail, in order to highlight the main points of this application.

[0050] Main reference Figure 1 and Figure 2 In one possible implementation, the rice cooker 100 includes a cooking body 1 and a lid assembly 2 that is closable and can be opened and closed. When the lid assembly is closed relative to the cooking body, the cooking body and the lid assembly form a cooking space 101 capable of accommodating the food to be cooked. In this example, the food to be cooked includes granular foods (such as rice, millet, barley, red beans, kidney beans, etc.). The rice cooker generally cooks such foods by injecting water into the cooking chamber and using a suitable cooking program, such as cooking rice or porridge. In this example, the rice cooker 100 is also equipped with a water tank or other water storage container 3 capable of injecting water into the cooking chamber, such as automatically cooking by adding water into the cooking chamber based on determined water injection parameters.

[0051] In one possible implementation, the image acquisition component 4 includes a housing containing a light-transmitting area (such as a glass cover) and an image acquisition component 41, such as a camera, disposed within the housing. The image acquisition component 41 may also be equipped with a supplementary lighting component 42 to ensure the reliability of image acquisition. In this example, the supplementary lighting component is an LED, and the LED may consist of two LEDs respectively disposed on both sides of the image acquisition component 42. Clearly, the structure, number, and placement of the supplementary lighting component can be flexibly selected according to actual needs.

[0052] In this example, the image acquisition component 4 is integrated into the approximate center of the lid component 2. Obviously, the specific integration method and location can be flexibly determined according to requirements; for example, it can also be installed in other locations on the cooking body, water tank, or lid component. Furthermore, in addition to the image acquisition component installed on the rice cooker, it can also include an image acquisition component installed outside the rice cooker, such as on walls / ceilings within the kitchen space, or near the bottom of the range hood, to serve this application. Exemplarily, the image acquisition component includes two components installed on the range hood and the rice cooker; obviously, the two image acquisition components can be the same or different.

[0053] By configuring the image acquisition component, image data such as the properties of ingredients in the cooking space and liquid level / liquid level changes can be collected. Based on this, it is expected to optimize the cooking performance of the rice cooker.

[0054] Main reference Figure 3 In one possible implementation, this application provides a control method for a rice cooker, which mainly includes the following steps:

[0055] S310. Before, during, and / or after the cover assembly is closed relative to the cooking body, the image acquisition assembly is operated to acquire image data of the food to be cooked within the cooking space.

[0056] In this example, the image acquisition component operates when the lid assembly is closed relative to the cooking body to capture image data of the food within the cooking space. The supplementary lighting component can be activated (its brightness, on / off timing, etc., can be flexibly determined according to actual needs) to ensure the quality (availability) of the image data acquired by the image acquisition component.

[0057] S320. Determine the attribute information of the ingredients to be cooked based on the image data.

[0058] As a simple example, the attribute information of food ingredients should at least include the type of rice; for instance, image data can contain one or more types of rice. Obviously, in addition to the type of rice, other attribute information such as color and whether it has been soaked can also be included.

[0059] It is understandable that those skilled in the art can determine the form of image data (such as video data, image data, etc.) and how to identify the rice type through image data according to actual needs. If the rice type cannot be identified based on the current image data, the user can be prompted to reopen the lid, adjust the inner container, close the lid again, and try identification again. If identification still fails after closing the lid, a warning message indicating the possible problem can be provided, or the user can exit the currently running smart mode.

[0060] S330. Determine the cooking parameters for this cooking session based at least on the attribute information.

[0061] In this example, the cooking parameters include a first parameter (such as the starting parameter) that allows the cooking to begin and a second parameter (such as the operating parameter) that governs the cooking process. For example, the first parameter may include, but is not limited to, water replenishment parameters to the cooking chamber associated with the rice-to-water ratio (e.g., characterized by weight, flow rate, liquid level, etc.), and the second parameter corresponds to one or more predetermined cooking modes of the rice cooker or a user-customizable cooking mode. For example, the rice cooker includes an interactive area, such as a lighting component on the lid assembly. When the cooking parameters are determined, the lighting component can be activated to illuminate at least the locations in the interactive area associated with the cooking parameters, such as buttons, knobs, or parameter setting areas.

[0062] Table 1 shows the mapping relationship between rice type and the second parameter.

[0063]

[0064] As shown in Table 1 above, based on the properties of the ingredients, one or more cooking modes can be recommended, along with the corresponding rice-to-water ratio. Taking long-grain rice as an example, if the second parameter includes four selectable modes, the buttons for all four selectable cooking modes can be turned on, while the buttons for the other unselectable cooking modes remain off.

[0065] like Figure 4 As shown, in one possible implementation, S330 further includes:

[0066] S3301, Obtain historical cooking data;

[0067] S3302. Determine the cooking parameters for this cooking session based on historical cooking data and attribute information.

[0068] In this example, historical cooking data includes data from the most recent month. The cooking parameters for the current cooking session can be determined based on factors such as the selected cooking mode and adjustments made to cooking parameters during the cooking process. For instance, for the currently determined rice type, the cooking mode most frequently selected by the user in the historical cooking data is used as the second parameter for this cooking session.

[0069] In addition to granular ingredients, the ingredients to be cooked can also include non-granular ingredients such as pumpkin, yam, goji berries, and red dates. Based on this, the cooking parameters, including the amount of water and cooking parameters, can be determined according to a preset mapping relationship. Correspondingly, the attribute information of non-granular ingredients related to the cooking parameters can be obtained through an image acquisition component or a weighing component, based on the pre-established mapping relationship.

[0070] S340. During the cooking process, the image acquisition component is activated to collect data on changes in the liquid level within the cooking chamber.

[0071] For example, during one stage of the cooking mode, the image acquisition component is put into a monitoring mode that can acquire data on changes in the liquid level.

[0072] S350. Based on the liquid level change data, determine whether or not a phenomenon related to overflow has occurred or is about to occur; if yes, proceed to S360; if no, proceed to S370.

[0073] S360, Adjust the second parameter.

[0074] In this example, the liquid level change data represents the rate of change. As a simple example, the inner pot of the rice cooker has graduations. After the image acquisition component enters monitoring mode, it captures images of the inner pot at regular time intervals t. Based on the image data, the number of graduations retained in the image data can be identified. For example, the number of graduations recorded in the previous capture is A1, and the number recorded in the next capture is A2. The rate of change of the liquid level S can be described by S = |A1-A2| / t. For example, when S ≥ S1 (a relatively high value that requires attention but has not yet resulted in an overflow-related state), the heating power is reduced; when S ≥ S3 (a relatively high value that is about to occur or has already occurred in an overflow-related state), the heating power is reduced until S ≤ S3 (a relatively low value that meets the requirements of normal cooking), at which point the heating power corresponding to the cooking mode is restored.

[0075] Obviously, the specific form of the liquid level change data and its determination method, as well as how to adjust the mapping relationship of the second parameter based on the liquid level change data, can be flexibly selected according to actual needs. For example, different methods such as non-interrupted heating and reduction of heating power can be used to suppress the state corresponding to overflow.

[0076] S370. Continue cooking until the cooking process is complete.

[0077] If the cooking process is complete, the system can notify the user by making a "beep" sound. Furthermore, after the cooking process is finished, before the user opens the lid and / or after closing the lid (after serving the rice), the system can switch to a keep-warm mode that maintains the cooking effect without affecting the taste.

[0078] As can be seen, in the preferred embodiment of this application, before the cooking begins, based on the first inner ring of the inner ring zone, the firepower of the first inner ring is improved by setting the injection channel of the first inner ring to extend approximately vertically and setting its downstream side as an open area, so that the burner provides a strong flame in a direct injection manner. Based on this, by combining the first and second inner rings, while ensuring the firepower of the inner ring zone, richer image data can be generated by the flame pattern image acquisition component, determining the attribute information of ingredients such as rice awaiting cooking. Based on the attribute information, the cooking parameters can be optimized. In particular, by incorporating user-related data such as historical cooking data, it is expected that the cooking parameters can better meet the user's actual needs. During the cooking process, the second parameter is adjusted by using the liquid level change data in the cooking chamber acquired by the image acquisition component, which can effectively avoid phenomena related to overflow during cooking, thereby further improving the cooking effect.

[0079] It should be noted that although the steps in the above embodiments are described in a specific order, those skilled in the art will understand that, in order to achieve the effects of this application, different steps do not necessarily have to be performed in this order. They can be performed simultaneously or in other orders, and some steps can be added, replaced, or omitted; for example, including but not limited to:

[0080] (1) In step S330, the cooking parameters can also be determined by: sending a query message for the cooking (such as sending a message to the user's terminal); and determining the cooking parameters based on the feedback information and attribute information of the query message.

[0081] (2) To ensure the reliability of this cooking process, the control method also includes: determining whether the ingredients are in a preset acceptable state based on the image data; if so, determining the attribute information based on the image data. For example, if a user's family member is allergic to seafood, the freshness of a certain ingredient will significantly affect the cooking effect, or a certain ingredient must be soaked for at least 2 hours in advance, and if seafood is identified in the image data, the freshness of the corresponding ingredient is not up to standard, or the corresponding ingredient has not been soaked, a reminder message can be given, and control logic such as exiting the smart mode (entering the regular mode that the user can choose) or directly stopping this cooking process can be implemented.

[0082] It should be noted that although the battery swapping control method described above is used as an example, those skilled in the art will understand that this application is not limited thereto. In fact, users can flexibly adjust the parameters and other elements in the relevant steps according to actual application scenarios and other circumstances. For example, those skilled in the art can determine the specific form of the first / second parameter in the cooking parameters, the specific mapping relationship between the attribute information and the cooking parameters, etc., according to actual needs.

[0083] The technical solutions of this application have been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it will be readily understood by those skilled in the art that the scope of protection of this application is obviously not limited to these specific embodiments. Without departing from the principles of this application, those skilled in the art can make equivalent changes or substitutions to the relevant technical features, and the technical solutions after these changes or substitutions will all fall within the scope of protection of this application.

Claims

1. A method for controlling a cooking device, characterized in that, The cooking equipment includes: The main cooking ingredient; A lid assembly is disposed on the cooking body in an openable and closable manner, the cooking body and the lid assembly forming a cooking space capable of accommodating the food to be cooked; An image acquisition component, which is capable of acquiring image data of the food ingredients within the cooking space; The control method includes: Before, during, and / or after the cover assembly is closed relative to the cooking body, the image acquisition assembly is activated to acquire image data of the food within the cooking space. Based on the image data, determine the attribute information of the ingredients; Based at least on the attribute information, determine the cooking parameters for this cooking operation.

2. The control method according to claim 1, characterized in that, The cooking parameters mentioned include: The first parameter that allows this cooking to begin; and / or The second parameter during this cooking run.

3. The control method according to claim 1 or 2, characterized in that, The phrase "determining the attribute information of the ingredients based on the image data" includes: Based on the image data, determine whether the ingredients are in a preset acceptable state; If so, the attribute information of the ingredients is determined based on the image data.

4. The control method according to claim 3, characterized in that, The phrase "determining whether the food ingredients are in a preset acceptable state based on the image data" includes: If not, provide a notification message; or Switch the operating mode of the cooking equipment; or Stop cooking.

5. The control method according to claim 1, characterized in that, The control method includes: The phrase "determine the cooking parameters based at least on the attribute information" includes: Obtain historical cooking data; Based on the historical cooking data and the attribute information, determine the cooking parameters for this cooking session; and / or Send an inquiry regarding this cooking activity; Based on the feedback information from the query and the attribute information, the cooking parameters for this cooking are determined.

6. The control method according to claim 2, characterized in that, The control method includes: During this cooking process, the image acquisition component is activated to collect data on changes in the liquid level of the cooking equipment. The second parameter is adjusted based on the liquid level change data.

7. The control method according to claim 1 or 6, characterized in that, The image acquisition component includes a supplementary lighting component and an image acquisition component, and "operating the image acquisition component" includes: To enable the supplementary lighting component to operate, and To enable the image acquisition component to operate.

8. The control method according to claim 1, characterized in that, The cooking device includes an interactive area configured with a light-up component. Simultaneously with or after "determining the cooking parameters based at least on the attribute information," the control method includes: The lighting component is activated so that at least the portion of the interaction area associated with the current cooking parameters is illuminated.

9. A computer-readable storage medium comprising a memory adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by a processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

10. A computer device, the device comprising a memory and a processor, the memory being adapted to store a plurality of program codes, characterized in that, The program code is adapted to be loaded and run by the processor to perform the control method of the cooking apparatus according to any one of claims 1 to 8.

Images