Cooking method and device of cooking equipment, electronic equipment and intelligent kitchen appliance

Abstract

The invention discloses a cooking method and device of a cooking device, an electronic device and an intelligent kitchen appliance, an audio acquisition device and an infrared imaging device are arranged in a preset range of the cooking device, and an audio signal of the cooking device in a preset time period is acquired based on the audio acquisition device; performing extraction processing on the audio signal to obtain a target frequency band energy spectrum and an energy spectrum change value of the audio signal in a target frequency range; when it is detected that the energy spectrum change value is larger than or equal to a preset change threshold value, obtaining a current temperature distribution result of each area on the surface of the cooking equipment based on the infrared imaging equipment; and if the current temperature distribution result represents that the temperature distribution of each area on the surface of the cooking equipment is uniform, determining that the cooking equipment meets a preset feeding condition, and feeding food materials into the cooking equipment for cooking. According to the cooking equipment, the acoustic signal and the temperature signal are combined, the time for putting the food materials can be accurately determined, and the intelligent control precision of the cooking equipment is improved.

Description

Technical Field

[0001] This application relates to the field of kitchen appliances, and more particularly to a cooking method, apparatus, electronic device, and smart kitchen appliance. Background Technology

[0002] Existing automated ingredient dispensing solutions for intelligent cooking robotic arms or kitchen appliances are typically based on time presets or simple temperature threshold judgments. For example, ingredients are automatically dispensed at the 20th second of the program; or the food is poured out after the temperature of the pot bottom reaches a certain threshold (such as 180°C) using an infrared temperature sensor.

[0003] However, the "best time" to put food into the pan depends not only on the temperature of the pan but also on the physical state of the oil (such as whether it has reached its smoke point), the material of the pan, and the evenness of heat distribution. Judging solely by time or temperature can easily lead to: the oil being too cold, causing the food to absorb too much oil; the oil being too hot, causing the food to burn or produce harmful substances; and misjudgments due to variations in pan thickness and stove flame.

[0004] The existing technology has the following drawbacks: (1) it relies on a fixed time or single-point temperature and cannot dynamically adapt to heat conduction and the state of the cookware; (2) it lacks the ability to understand the semantics of oil temperature and infers instability based solely on infrared or thermocouple temperatures; (3) it cannot respond to the actual physical state of the pot, such as the sound produced when hot oil comes into contact with air; (4) it lacks a judgment mechanism with high real-time performance and strong environmental adaptability, and fluctuations in kitchen fumes and heat may lead to misjudgments. Therefore, it is necessary to provide a more accurate method to determine the timing of food addition during cooking and improve the automation level of intelligent cooking equipment. Summary of the Invention

[0005] This application provides a cooking method, apparatus, electronic device, and smart kitchen appliance for cooking equipment. By combining acoustic signals and temperature signals, this application can accurately determine the timing of food addition and improve the intelligent control precision of cooking equipment.

[0006] On one hand, this application provides a cooking method using a cooking device, wherein an audio acquisition device and an infrared imaging device are provided within a preset range of the cooking device, and the cooking device is located within the image acquisition range of the infrared imaging device. The method includes: While heating the cooking oil in the cooking device, the audio signal of the cooking device is acquired by the audio acquisition device within a preset time period; The audio signal is extracted and processed to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; Calculate the change value between the energy spectrum of the target frequency band corresponding to any two adjacent signal segments to obtain at least one energy spectrum change value; If any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, it is determined that the temperature of the cooking oil has reached the target cooking temperature, and the current temperature distribution of each area on the surface of the cooking equipment is obtained based on the infrared imaging device. If the current temperature distribution result indicates that the temperature distribution in each area of ​​the cooking device surface is uniform, it is determined that the cooking device meets the preset feeding conditions, and ingredients are fed into the cooking device for cooking.

[0007] In one exemplary embodiment, the step of determining that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, and acquiring the current temperature distribution results of each area on the surface of the cooking equipment based on the infrared imaging device, includes: If the energy spectrum change value is greater than or equal to the preset change threshold, it is determined that the temperature of the edible oil has reached the target cooking temperature; The infrared imaging device acquires first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device; the first preset area represents the central area of ​​the cooking device near the cooking oil, and the second preset area represents the edge area of ​​the cooking device near the cooking oil. Based on the first temperature data, the second temperature data, the first preset region, and the second preset region, the current temperature distribution result of each region on the surface of the cooking device is obtained.

[0008] In one exemplary embodiment, the step of determining that the cooking device meets the preset feeding conditions and feeding ingredients into the cooking device for cooking if the current temperature distribution result indicates that the temperature distribution in each area of ​​the surface of the cooking device is uniform includes: Calculate the difference between the first preset region and the second preset region based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device; If the current temperature difference is less than or equal to a preset temperature difference threshold, it is determined that the temperature distribution in each area of ​​the surface of the cooking device is uniform. If the temperature distribution on the surface of the cooking device is uniform, and the cooking device meets the preset feeding conditions, then the ingredients are fed into the cooking device for cooking.

[0009] In one exemplary embodiment, the step of calculating the difference between the first preset region and the second preset region based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device includes: The average temperature of the first preset area is calculated based on the first temperature data to obtain the first current temperature; The average temperature of the second preset area is calculated based on the second temperature data to obtain the second current temperature; The difference between the first current temperature and the second current temperature is calculated to obtain the current temperature difference.

[0010] In one exemplary embodiment, before extracting the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range, the method further includes: During the heating process of the cooking oil using a preset cooking device, the temperature of the cooking oil is monitored in real time. When the real-time temperature of the cooking oil is detected to have reached the target cooking temperature, the current audio signal of the preset cooking device is acquired. Perform spectral analysis on the current audio signal to determine the characteristic frequency range corresponding to the current audio signal, and use the characteristic frequency range as the target frequency range.

[0011] In one exemplary embodiment, the step of extracting the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range includes: The audio signal is processed by sliding based on a preset window function to extract the audio signal into at least two signal segments. Each signal segment is transformed into a frequency domain signal to obtain multiple initial energy spectra; each signal segment corresponds to one initial energy spectrum. Based on the target frequency range, the initial energy spectrum corresponding to each signal segment is extracted to obtain the target frequency band energy spectrum corresponding to each signal segment.

[0012] In one exemplary embodiment, before acquiring first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device based on the infrared imaging device, the method includes: Obtain the size and shape information of the cooking equipment; Based on the size information and the shape information, the first preset area and the second preset area corresponding to the cooking device are determined.

[0013] On the other hand, a cooking device is provided for a cooking apparatus, wherein an audio acquisition device and a temperature acquisition device are provided within a preset range of the cooking apparatus, and the cooking apparatus is located within the image acquisition range of the infrared imaging device. The apparatus includes: An audio signal acquisition module is used to acquire audio signals of the cooking equipment within a preset time period when the cooking oil in the cooking equipment is being heated; The target frequency band energy spectrum acquisition module is used to extract and process the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; The energy spectrum change value calculation module is used to calculate the change value between the energy spectrum of the target frequency band corresponding to any two adjacent signal segments, and obtain at least one energy spectrum change value; The current temperature distribution result acquisition module is used to determine that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum change values ​​is detected to be greater than or equal to a preset change threshold, and to acquire the current temperature distribution results of each area on the surface of the cooking equipment based on the infrared imaging device. The feeding module is used to determine that the cooking equipment meets the preset feeding conditions if the current temperature distribution result indicates that the temperature distribution in each area of ​​the surface of the cooking equipment is uniform, and to feed the ingredients into the cooking equipment for cooking.

[0014] On the other hand, an electronic device is provided, including a processor and a memory, wherein the processor is configured to store processor-executable instructions in the memory; wherein the processor is configured to execute the instructions to implement the cooking method of the cooking device as described above.

[0015] On the other hand, a smart kitchen appliance is provided, which employs the cooking method of the cooking equipment described above.

[0016] On the other hand, a computer-readable storage medium is provided, which contains at least one instruction or at least one program, which is loaded and executed by a processor to implement the cooking method of the cooking device described above.

[0017] The cooking method, apparatus, electronic equipment, and smart kitchen appliances provided in this application have the following technical effects: The cooking equipment of this application is equipped with an audio acquisition device and an infrared imaging device within a preset range, with the cooking equipment located within the image acquisition range of the infrared imaging device. When heating edible oil in the cooking equipment, the audio acquisition device acquires audio signals from the cooking equipment within a preset time period. The audio signals are extracted and processed to obtain the target frequency band energy spectrum within the target frequency range. The audio signal includes at least two signal segments, each corresponding to a target frequency band energy spectrum. The change value between the target frequency band energy spectra corresponding to any two adjacent signal segments is calculated to obtain at least one energy spectrum change value. If any energy spectrum change value is detected to be greater than or equal to a preset change threshold, it is determined that the temperature of the edible oil has reached the target cooking temperature, and the current temperature distribution results of various areas on the surface of the cooking equipment are obtained based on the infrared imaging device. If the current temperature distribution results indicate that the temperature distribution of various areas on the surface of the cooking equipment is uniform, it is determined that the cooking equipment meets the preset feeding conditions, and ingredients are fed into the cooking equipment for cooking. This application uses an audio acquisition device to collect and analyze audio signals within the cooking equipment. This ensures that the cooking oil reaches a suitable cooking state before adding ingredients. Furthermore, by combining this with an infrared imaging device to obtain the heat distribution of the cooking equipment, it ensures that the equipment is heated evenly, preventing uneven heating of ingredients and effectively guaranteeing the cooking effect. Compared to judging the timing of ingredient addition based on individual temperature or time, this method is more accurate and reliable, and can effectively resist interference from environmental changes. By analyzing the audio signals and extracting the target frequency band energy spectrum and its changes within the target frequency range, the application can more intuitively display the state changes of the cooking oil within the cooking equipment. This provides a timely and reliable basis for judging the timing of ingredient addition, ensuring the cooking effect, realizing intelligent cooking with the equipment, and improving the cooking precision of intelligent cooking.

[0018] It should be understood that the above general description and the following detailed description are exemplary and explanatory only, and do not limit this application. Attached Figure Description

[0019] To more clearly illustrate the technical solutions and advantages in the embodiments or prior art of this specification, the drawings used in the description of the embodiments or 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.

[0020] Figure 1 This is a schematic flowchart of a cooking method using a cooking device provided in an embodiment of this specification; Figure 2 This is a schematic diagram of a process for obtaining the energy spectrum of a target frequency band, provided in an embodiment of this specification. Figure 3 This is a schematic diagram of a process for obtaining the current temperature distribution result provided in the embodiments of this specification; Figure 4 This is a schematic diagram of a process for determining whether a cooking device meets preset cooking conditions, provided in an embodiment of this specification. Figure 5 This is a schematic diagram of a process for obtaining the current temperature difference provided in the embodiments of this specification; Figure 6 This is a flowchart illustrating one embodiment provided in this specification; Figure 7 This is a schematic diagram of the structure of a server provided in the embodiments of this specification. Detailed Implementation

[0021] The technical solutions in the embodiments of this specification will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, and not all embodiments. Based on the embodiments of this application, all other embodiments obtained by those skilled in the art without creative effort are within the scope of protection of this application.

[0022] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or server that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or devices.

[0023] The following describes a cooking method using a cooking device according to this application. Figure 1 This is a flowchart illustrating a cooking method using a cooking device provided in an embodiment of this specification. This specification provides the operational steps of the method described in the embodiments or flowchart, but based on conventional or non-inventive labor, more or fewer operational steps may be included. The order of steps listed in the embodiments is merely one possible execution order among many and does not represent the only possible execution order. In actual system or server products, the methods shown in the embodiments or drawings can be executed sequentially or in parallel (e.g., in a parallel processor or multi-threaded processing environment). Specifically, as shown... Figure 1As shown, an audio acquisition device and an infrared imaging device are installed within a preset range of the cooking equipment, and the cooking equipment is located within the image acquisition range of the infrared imaging device. The method may include: S1: When heating the cooking oil in the cooking device, the audio signal of the cooking device is collected within a preset time period based on the audio acquisition device; S2: Extract and process the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; S3: Calculate the change value between the target frequency band energy spectrum corresponding to any two adjacent signal segments to obtain at least one energy spectrum change value; S4: If any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, it is determined that the temperature of the cooking oil has reached the target cooking temperature, and the current temperature distribution of each area on the surface of the cooking equipment is obtained based on the infrared imaging device. S5: If the current temperature distribution result indicates that the temperature distribution in each area of ​​the cooking device surface is uniform, it is determined that the cooking device meets the preset feeding conditions, and ingredients are fed into the cooking device for cooking.

[0024] In this embodiment, an audio acquisition device and an infrared imaging device are installed within a preset range of the cooking equipment. The cooking equipment is located within the image acquisition range of the infrared imaging device. The audio acquisition device is used to collect audio signals from the cooking equipment to more accurately determine whether the state of the cooking oil is suitable for cooking. The infrared imaging device is used to collect infrared images of the cooking equipment to obtain the temperature distribution of various areas of the cooking equipment. In traditional manual cooking, chefs often judge the timing of adding ingredients based on the "obvious sizzling sound" emitted by the pan. This sound characteristic truly reflects the combined changes in the pan temperature and the oil's heating state. Therefore, this application acquires the audio signal of the cooking oil during the heating process in the cooking equipment, focusing on the characteristic frequency band corresponding to this "sizzling sound" to obtain a more accurate state of the cooking oil, ensuring the cooking effect of the ingredients, thereby realizing intelligent cooking and improving the cooking accuracy of intelligent cooking. Specifically, both the audio acquisition device and the infrared imaging device can be installed in a modular form, allowing for flexible deployment and effectively improving the applicability.

[0025] Specifically, the audio acquisition device can be a microphone array, which can be a MEMS (Micro-Electro-Mechanical System) array (such as a 4-channel or 6-channel array). Multiple MEMS microphones are used to form a directional array to acquire high signal-to-noise ratio local audio signals from the cooking equipment, achieving more accurate sound acquisition and processing. The microphone array can be installed above the stovetop where the cooking equipment is located or at the end of the robotic arm that feeds the food (close to the cooking equipment, such as near the pot). Using directional beamforming, ambient noise (such as from the range hood, motors, and kitchen noises) can be effectively suppressed, improving the quality of local audio signals from the cooking equipment. The microphone array can be arranged in a fan shape or linearly, with the main beam direction facing the center of the cooking equipment, such as the center of the pot. The preferred installation location is at the end of the robotic arm or on the stovetop within 20-30 cm of the center of the cooking equipment, effectively balancing sensitivity and thermal safety. The signal sampling frequency can be set to ≥16 kHz to meet the requirements for high-frequency noise feature extraction. In addition, the microphone array interface can be connected to the local computing unit via I2S or USB.

[0026] In this embodiment, to ensure the accuracy of determining the timing of food addition, an infrared imaging device is introduced to acquire real-time thermal distribution images of the cooking equipment, ensuring that the temperature distribution is uniform across all areas of the cooking equipment before adding food. Specifically, the infrared imaging device can be a thermal imager, installed at a vertical angle overlooking the cooking equipment to ensure a complete thermal distribution image of the equipment is obtained. The preferred resolution of the infrared imaging device is ≥32×32.

[0027] In this embodiment, during the heating of cooking oil using a cooking device, the audio signal of the cooking device is acquired by the aforementioned audio acquisition device. The energy spectrum of the audio signal in the characteristic frequency band corresponding to the "sizzling sound," i.e., the target frequency range, is extracted to obtain the target frequency band energy spectrum. The rate of change of the target frequency band energy spectrum within this characteristic frequency band, i.e., the energy spectrum change value, is calculated. If the energy spectrum change value is greater than or equal to a preset change threshold, it indicates that a relatively large change in sound intensity has occurred in the cooking device, and the cooking oil has been heated to a suitable cooking temperature, i.e., the target cooking temperature. At this time, the thermal distribution image of the cooking device is acquired based on an infrared imaging device to obtain the current temperature distribution results of each area on the surface of the cooking device. If the temperature distribution of each area on the surface of the cooking device is uniform, it can be determined that the cooking device meets the preset feeding conditions. At this time, an automatic feeding device, such as a robotic arm, can be controlled to feed ingredients into the cooking device for subsequent cooking. Specifically, the aforementioned characteristic frequency band, i.e., the target frequency range, is 1.5 kHz to 4.5 kHz, and the aforementioned preset change threshold can be set to 20 dB / s.

[0028] In this embodiment of the application, an acoustic-thermal joint judgment function F(t) can be constructed to trigger the food ingredient delivery. The expression for F(t) can be as follows:

[0029] In the formula, This represents the change in energy spectrum. To preset the change threshold, This is the temperature difference value. A preset temperature difference threshold is set. Specifically, the preset change threshold can be set to 20 dB / s, and the preset temperature difference threshold can be set to 5℃. The judgment period is once every 200 ms. Once F(t) = 1 is met, the robotic arm is triggered to dispense the food. If the temperature is too high, it means the cooking equipment has not heated evenly, so delay adding the food. A temperature difference less than a preset threshold, such as 5°C, indicates that the cooking equipment has heated evenly. Sound more realistically reflects the interaction between the cooking oil and the equipment. Sudden changes in sound intensity and periodic burst-type signals typically manifest as short-term energy surges and irregular shock waves. Therefore, by acquiring the corresponding frequency band energy spectrum change rate within the characteristic frequency band, the state changes of the cooking oil can be accurately reflected. If a sudden change in sound intensity occurs, it indicates that the water in the cooking oil has evaporated, the oil temperature is high enough, and the cooking oil has reached a state suitable for cooking. Dual-channel determination using temperature distribution data acquired by infrared imaging equipment effectively resists environmental interference, improves the accuracy of judging the timing of food addition, and ensures the cooking effect of the equipment, combining automated and intelligent control.

[0030] In one exemplary embodiment, such as Figure 2As shown, the step of extracting and processing the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range may include: S21: The audio signal is processed by sliding based on a preset window function to extract the audio signal into at least two signal segments; S22: Perform transformation processing on each of the signal segments to convert the time-domain signal into a frequency-domain signal, thereby obtaining multiple initial energy spectra; each of the signal segments corresponds to one of the initial energy spectra. S23: Based on the target frequency range, extract the initial energy spectrum corresponding to each signal segment to obtain the target frequency band energy spectrum corresponding to each signal segment.

[0031] In this embodiment, the acquired audio signal can be processed using a preset window function to divide the signal into multiple signal segments. The preset window function can be a Hamming window or a Heman window, with a window width of 256-512 sampling points and a sliding step size of 10-20 ms to meet real-time requirements. A preset transform process, such as a short-time Fourier transform, is then applied to the signal segments. Focusing on the characteristic frequency band corresponding to the "zzzz" sound, the target frequency band energy spectrum within the target frequency range is obtained, and the rate of change of the frequency band energy spectrum within this characteristic frequency band, i.e., the energy spectrum change value, is calculated using the following formula:

[0032] In the formula, The rate of change of the frequency band energy spectrum. , Let be the target frequency band energy spectrum at the current time t and the previous time t-1.

[0033] This application embodiment performs corresponding spectrum analysis on the audio signal collected by the audio acquisition device, which can extract the target frequency band energy spectrum within the target frequency range, so as to more accurately determine the state changes of cooking oil in the cooking device, thereby providing a reliable basis for judging the timing of food addition.

[0034] In one exemplary embodiment, such as Figure 3 As shown, the step of determining that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, and obtaining the current temperature distribution results of each area on the surface of the cooking equipment based on the infrared imaging device, may include: S41: If the energy spectrum change value is greater than or equal to the preset change threshold, determine that the temperature of the edible oil has reached the target cooking temperature; S42: Based on the infrared imaging device, acquire first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device; the first preset area represents the central area of ​​the cooking device near the cooking oil, and the second preset area represents the edge area of ​​the cooking device near the cooking oil. S43: Based on the first temperature data, the second temperature data, the first preset area, and the second preset area, the current temperature distribution result of each area on the surface of the cooking device is obtained.

[0035] In this embodiment, when the energy spectrum change value is greater than or equal to a preset change threshold, it can be determined that the temperature of the cooking oil has reached the target cooking temperature, i.e., the cooking oil has reached a state suitable for cooking. To ensure the cooking effect of the ingredients in the cooking equipment, it is also necessary to determine whether each area of ​​the cooking equipment has been heated to a uniform temperature. Temperature data for different areas of the cooking equipment can be obtained from the thermal distribution image of the cooking equipment acquired by the infrared imaging device. Then, based on each area and its corresponding temperature data, the current temperature distribution result of each area on the surface of the cooking equipment is obtained. Here, each area of ​​the cooking equipment refers to the area on the side of the cooking equipment closest to the cooking oil, i.e., the area on the side of the cooking equipment that may directly contact the ingredients. Determining whether the cooking equipment meets the preset feeding conditions based on the regional temperature distribution is more reliable and comprehensive than relying on single-point temperature data, and can more accurately reflect the temperature distribution of the cooking equipment during the heating process.

[0036] For example, first temperature data corresponding to a first preset area and second temperature data corresponding to a second preset area can be obtained. The first preset area can be the central area of ​​the cooking device, and the second preset area can be the edge area of ​​the cooking device. Through these two areas and their corresponding temperature data, the temperature distribution results of different areas of the cooking device can be obtained, which more realistically reflects the temperature distribution of the cooking device during the heating process. If the temperature distribution of each area of ​​the cooking device is uniform, it indicates that the cooking device is also suitable for cooking at this time, and ingredients can be put in for cooking, avoiding uneven heating of ingredients that affects the cooking effect and effectively improving cooking efficiency.

[0037] This application embodiment obtains temperature data from different areas of the cooking equipment, enabling a more comprehensive temperature distribution on the surface of the cooking equipment. This avoids uneven heating of the cooking equipment, which can lead to large local temperature differences and effectively improves the accuracy and reliability of determining the timing of food addition.

[0038] In one exemplary embodiment, such as Figure 4As shown, if the current temperature distribution result indicates that the temperature distribution in each area of ​​the cooking device surface is uniform, determining that the cooking device meets the preset feeding conditions, and feeding ingredients into the cooking device for cooking, may include: S51: Calculate the difference between the first preset region and the second preset region based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device; S52: If the current temperature difference is less than or equal to a preset temperature difference threshold, determine that the temperature distribution in each area of ​​the surface of the cooking device is uniform. S53: If it is determined that the temperature distribution in each area of ​​the surface of the cooking device is uniform, the cooking device is determined to meet the preset feeding conditions, and the ingredients are fed into the cooking device for cooking.

[0039] In this embodiment of the application, the temperature difference between each region can be calculated based on the temperature data corresponding to each region to obtain the current temperature difference between each region of the cooking device. If the current temperature difference is less than or equal to the preset temperature difference threshold, it can be determined that the temperature distribution of each region on the surface of the cooking device is uniform, indicating that the cooking device has been heated uniformly. At this time, if ingredients are put in for cooking, the ingredients can be heated uniformly, avoiding uneven heating of different parts of the ingredients due to uneven surface temperature of the cooking device, which would affect the cooking efficiency and cooking effect of the ingredients.

[0040] For example, if the cooking device is a pot, the first preset area is the central area of ​​the pot, the first temperature data is the temperature data of the central area of ​​the pot, the second preset area is the edge area of ​​the pot, and the second temperature data is the temperature data of the edge area of ​​the pot. The temperature difference between the central area and the edge area of ​​the pot can be calculated based on the first and second temperature data. If the obtained temperature difference is less than the preset temperature difference, it can be determined that the temperature difference between the central and edge areas of the pot is small, indicating that the pot has been heated evenly. At this time, it can be determined that the pot meets the preset feeding conditions, and ingredients can be added to the pot for cooking. Specifically, the preset temperature difference threshold can be set to 5℃.

[0041] The embodiments of this application can more intuitively determine the temperature differences between various areas of the cooking equipment by quantifying specific temperature values, obtain a more accurate temperature distribution on the surface of the cooking equipment, and improve the accuracy of judging the timing of food addition.

[0042] In one exemplary embodiment, such as Figure 5 As shown, calculating the difference between the first preset region and the second preset region based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device may include: S511: Calculate the average temperature of the first preset area based on the first temperature data to obtain the first current temperature; S512: Calculate the average temperature of the second preset area based on the second temperature data to obtain the second current temperature; S513: Calculate the difference between the first current temperature and the second current temperature to obtain the current temperature difference.

[0043] In this embodiment, the average temperature between each region can be calculated, and then the temperature difference between different regions can be calculated. The average temperature of the first preset region is calculated based on the first temperature data corresponding to the first preset region to obtain the first current temperature. The average temperature of the second preset region is calculated based on the second temperature data corresponding to the second preset region to obtain the second current temperature. Then, the difference between the first current temperature and the second current temperature is calculated to obtain the current temperature difference. Specifically, the current temperature difference can be the absolute value of the temperature difference between the two, i.e., a positive value, which facilitates direct comparison with the preset temperature difference. Compared to judging based on the temperature value of a single point, the average temperature of a region can more accurately and comprehensively reflect the temperature distribution within the region.

[0044] For example, if the cooking device is a pot, the first preset area is the center area of ​​the pot, the first temperature data is the temperature data of the center area of ​​the pot, the second preset area is the edge area of ​​the pot, and the second temperature data is the temperature data of the edge area of ​​the pot. The average temperature of the center area of ​​the pot (i.e., the first current temperature) can be calculated based on the first temperature data, and the average temperature of the edge area of ​​the pot (i.e., the second current temperature) can be calculated based on the second temperature data. The difference between the first current temperature and the second current temperature is then calculated to obtain the current temperature difference between the center area and the edge area of ​​the pot. Specifically, the current temperature difference can be used... This means that the expression can be:

[0045] Among them, the first current temperature, i.e., the temperature of the center area of ​​the cookware, is The second current temperature mentioned above, i.e., the temperature of the edge area of ​​the cookware, is... .

[0046] The average temperature of the region used in this embodiment can more accurately reflect the temperature of each region of the cooking equipment, obtain a more accurate current temperature difference value, and avoid the situation where using a single temperature data point leads to a large error.

[0047] In an exemplary embodiment, before performing extraction processing on the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range, the method may further include: During the heating process of the cooking oil using a preset cooking device, the temperature of the cooking oil is monitored in real time. When the real-time temperature of the cooking oil is detected to have reached the target cooking temperature, the current audio signal of the preset cooking device is acquired. Perform spectral analysis on the current audio signal to determine the characteristic frequency range corresponding to the current audio signal, and use the characteristic frequency range as the target frequency range.

[0048] In this embodiment, to determine the characteristic frequency band corresponding to the "sizzling sound" emitted by cooking oil when heated in a cooking device, a preset cooking device can be used to heat the cooking oil. When the "sizzling sound" is emitted, the corresponding audio signal is collected and the corresponding spectrum analysis is performed to obtain the corresponding characteristic frequency band. The preset cooking device includes devices of various sizes and materials, and the amount of cooking oil added also includes various amounts to simulate different cooking scenarios. A large number of experiments can be conducted to obtain more data, improving the reliability and comprehensiveness of the characteristic frequency band acquisition method, and more accurately capturing the characteristic frequency band corresponding to the "sizzling sound," i.e., the target frequency range.

[0049] In this embodiment of the application, when cooking oil makes a sizzling sound when heated in a cooking device, this sound is caused by the evaporation of water in the oil, indicating that the oil temperature is high enough to allow food to be added for cooking. Therefore, when cooking oil makes a sizzling sound when heated in a cooking device, it indicates that the cooking oil has reached a suitable temperature for cooking, i.e., the target cooking temperature.

[0050] For example, the target cooking temperature for the cooking oil can be 150℃-180℃. This temperature range is relatively suitable for adding ingredients. Cooking ingredients within this oil temperature range ensures that they set quickly, preventing them from absorbing too much oil, while also preserving their texture and nutrients. Therefore, the temperature of the cooking oil can be monitored in real time during the heating process using a preset cooking device. When the oil temperature reaches the target cooking temperature, the current audio signal from the preset cooking device can be collected and subjected to corresponding spectrum analysis to determine the characteristic frequency range corresponding to the current audio signal. Through multiple experiments, the characteristic frequency range corresponding to the cooking oil within the aforementioned temperature range can be extracted to obtain the final target frequency range, specifically, 1.5 kHz to 4.5 kHz.

[0051] This application embodiment extracts the characteristic frequency band corresponding to the cooking oil at the target cooking temperature, which can obtain the target frequency range corresponding to the cooking oil in the most suitable cooking state, providing a more accurate and reliable basis for judging the timing of food addition and effectively improving the judgment efficiency.

[0052] In an exemplary embodiment, before acquiring first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device based on the infrared imaging device, the method includes: Obtain the size and shape information of the cooking equipment; Based on the size information and the shape information, the first preset area and the second preset area corresponding to the cooking device are determined.

[0053] In this embodiment, the division of the cooking equipment into different areas can be based on information such as the size and shape of the cooking equipment. First, the size and shape information of the cooking equipment can be obtained using an infrared imaging device. Based on this information, the number of areas to be divided into and the area of ​​each area can be determined.

[0054] For example, if the first preset area is a central area and the second preset area is an edge area, the area of ​​the corresponding first area of ​​the central area and the area of ​​the corresponding second area of ​​the edge area can be determined based on the size and shape information of the cooking device, thereby determining the corresponding first and second preset areas of the cooking device. The first and second preset areas can be two connected areas or two non-connected areas.

[0055] The embodiments of this application can determine the division of different areas within the cooking equipment based on the specific size, shape, and other information of the cooking equipment, so as to obtain the temperature distribution of each area of ​​the cooking equipment. This can adapt to a variety of cooking equipment with different shapes and sizes, greatly improving the applicability to different types of cooking equipment.

[0056] This application embodiment uses an audio acquisition device to collect and analyze audio signals within the cooking equipment. This ensures that the cooking oil reaches a suitable cooking state before adding ingredients. Furthermore, by combining this with an infrared imaging device to obtain the heat distribution of the cooking equipment, it ensures even heating and prevents uneven heating of ingredients, effectively guaranteeing the cooking effect. Compared to judging the timing of ingredient addition based solely on temperature or time, this method is more accurate and reliable, and can effectively resist interference from environmental changes. By analyzing the audio signals and extracting the target frequency band energy spectrum and its changes within the target frequency range, the state changes of the cooking oil within the cooking equipment can be more intuitively displayed, providing a timely and reliable basis for judging the timing of ingredient addition, ensuring the cooking effect, realizing intelligent cooking, and improving the cooking precision of intelligent cooking. By fusing acoustic and temperature signals, more robust oil temperature state recognition can be achieved, improving the accuracy of ingredient addition timing. In addition, both the audio acquisition device and the infrared imaging device can be installed in a modular form, offering flexible deployment and improving application versatility.

[0057] This specification also provides a cooking apparatus for a cooking device, wherein an audio acquisition device and an infrared imaging device are provided within a preset range of the cooking device, and the cooking device is located within the image acquisition range of the infrared imaging device, such as... Figure 6 As shown, the device may include: The audio signal acquisition module 610 is used to acquire the audio signal of the cooking device within a preset time period based on the audio acquisition device when the cooking oil in the cooking device is heated. The target frequency band energy spectrum acquisition module 620 is used to extract and process the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; The energy spectrum change value calculation module 630 is used to calculate the change value between the target frequency band energy spectrum corresponding to any two adjacent signal segments, and obtain at least one energy spectrum change value; The current temperature distribution result acquisition module 640 is used to determine that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum change values ​​is detected to be greater than or equal to a preset change threshold, and to acquire the current temperature distribution results of each area on the surface of the cooking device based on the infrared imaging device. The feeding module 650 is used to determine that the cooking equipment meets the preset feeding conditions if the current temperature distribution result indicates that the temperature distribution in each area of ​​the surface of the cooking equipment is uniform, and to feed the ingredients into the cooking equipment for cooking.

[0058] In an exemplary embodiment, the current temperature distribution result acquisition module may include: The cooking oil temperature determination unit is used to determine that the temperature of the cooking oil has reached the target cooking temperature when the energy spectrum change value is greater than or equal to the preset change threshold. The temperature data acquisition unit is used to acquire first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device based on the infrared imaging device; the first preset area represents the central area of ​​the cooking device near the cooking oil, and the second preset area represents the edge area of ​​the cooking device near the cooking oil. The current temperature distribution result acquisition unit is used to obtain the current temperature distribution result of each area on the surface of the cooking device based on the first temperature data, the second temperature data, the first preset area and the second preset area.

[0059] In one exemplary embodiment, the feeding module 650 may include: The current temperature difference acquisition unit is used to calculate the difference between the first preset area and the second preset area based on the first temperature data and the second temperature data, so as to obtain the current temperature difference of the cooking device. A temperature distribution determination unit is used to determine that the temperature distribution in each area of ​​the surface of the cooking device is uniform if the current temperature difference is less than or equal to a preset temperature difference threshold. The feeding unit is used to determine that the cooking equipment meets the preset feeding conditions when the temperature distribution in each area of ​​the surface of the cooking equipment is uniform, and to feed the ingredients into the cooking equipment for cooking.

[0060] In an exemplary embodiment, the current temperature difference acquisition unit may include: The first current temperature acquisition subunit is used to calculate the average temperature of the first preset area based on the first temperature data to obtain the first current temperature. The second current temperature acquisition subunit is used to calculate the average temperature of the second preset area based on the second temperature data, and obtain the second current temperature; The current temperature difference acquisition subunit is used to calculate the difference between the first current temperature and the second current temperature to obtain the current temperature difference.

[0061] In one exemplary embodiment, the apparatus may further include: The cooking oil temperature detection module is used to monitor the temperature of the cooking oil in real time during the heating process of the cooking oil using a preset cooking device. The current audio signal acquisition module is used to acquire the current audio signal of the preset cooking device when the real-time temperature of the cooking oil is detected to have reached the target cooking temperature. The target frequency range determination module is used to perform spectral analysis on the current audio signal, determine the characteristic frequency range corresponding to the current audio signal, and use the characteristic frequency range as the target frequency range.

[0062] In an exemplary embodiment, the target frequency band energy spectrum acquisition module 620 may include: The signal segmentation unit is used to perform sliding processing on the audio signal based on a preset window function, and to segment the audio signal into at least two signal segments. The transformation unit is used to perform transformation processing on each of the signal segments respectively, converting the time-domain signal into a frequency-domain signal to obtain multiple initial energy spectra; each of the signal segments corresponds to one of the initial energy spectra. The target frequency band energy spectrum acquisition unit is used to extract the initial energy spectrum corresponding to each signal segment based on the target frequency range, so as to obtain the target frequency band energy spectrum corresponding to each signal segment.

[0063] In an exemplary embodiment, the current temperature distribution result acquisition module 640 may further include: The information acquisition unit is used to acquire the size and shape information of the cooking equipment; The region determination unit is used to determine the first preset region and the second preset region corresponding to the cooking device based on the size information and the shape information.

[0064] The apparatus and method embodiments described above are based on the same inventive concept.

[0065] This specification provides an electronic device including a processor and a memory. The memory stores at least one instruction or at least one program, which is loaded and executed by the processor to implement the cooking method of the cooking device provided in the above method embodiments.

[0066] An embodiment of this application also provides a smart kitchen appliance, which employs the cooking method of the cooking equipment described above.

[0067] Embodiments of this application also provide a computer-readable storage medium, which can be disposed in a terminal to store at least one instruction or at least one program related to implementing the cooking method of the cooking device in the method embodiment. The at least one instruction or at least one program is loaded and executed by the processor to implement the cooking method of the cooking device provided in the above method embodiment.

[0068] Embodiments of this application also provide a computer program product or computer program, which includes computer instructions stored in a computer-readable storage medium. A processor of a computer device reads the computer instructions from the computer-readable storage medium and executes the computer instructions, causing the computer device to perform the cooking method of the cooking apparatus provided in the above-described method embodiments.

[0069] Optionally, in the embodiments of this specification, the storage medium may be located at at least one of the multiple network servers in a computer network. Optionally, in this embodiment, the storage medium may include, but is not limited to, various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0070] The memory described in the embodiments of this specification can be used to store software programs and modules. The processor executes various functional applications and data processing by running the software programs and modules stored in the memory. The memory may mainly include a program storage area and a data storage area. The program storage area may store the operating system, application programs required for the functions, etc.; the data storage area may store data created according to the use of the device, etc. In addition, the memory may include high-speed random access memory, and may also include non-volatile memory, such as at least one disk storage device, flash memory device, or other volatile solid-state storage device. Accordingly, the memory may also include a memory controller to provide the processor with access to the memory.

[0071] The cooking methods of the cooking equipment provided in the embodiments of this specification can be executed on mobile terminals, computer terminals, servers, or similar computing devices. Taking running on a server as an example, Figure 7 This is a hardware structure block diagram of a server for a cooking method using a cooking device provided in an embodiment of this specification. (For example...) Figure 7As shown, the server 700 can vary significantly due to different configurations or performance. It may include one or more Central Processing Units (CPUs) 710 (CPUs 710 may include, but are not limited to, microprocessors (MCUs) or programmable logic devices (FPGAs), a memory 730 for storing data, and one or more storage media 720 (e.g., one or more mass storage devices) for storing application programs 723 or data 722. The memory 730 and storage media 720 may be temporary or persistent storage. The program stored in the storage media 720 may include one or more modules, each module may include a series of instruction operations on the server. Furthermore, the CPU 710 may be configured to communicate with the storage media 720 and execute the series of instruction operations stored in the storage media 720 on the server 700. Server 700 may also include one or more power supplies 760, one or more wired or wireless network interfaces 750, one or more input / output interfaces 740, and / or one or more operating systems 721, such as Windows Server™, Mac OS X™, Unix™, Linux™, FreeBSD™, etc.

[0072] The input / output interface 740 can be used to receive or send data via a network. Specific examples of the network described above may include a wireless network provided by the communication provider of server 700. In one example, the input / output interface 740 includes a network interface controller (NIC), which can connect to other network devices via a base station to communicate with the Internet. In another example, the input / output interface 740 may be a radio frequency (RF) module used for wireless communication with the Internet.

[0073] Those skilled in the art will understand that Figure 7 The structure shown is for illustrative purposes only and does not limit the structure of the aforementioned electronic device. For example, server 700 may also include... Figure 7 The more or fewer components shown, or having the same Figure 7 The different configurations shown.

[0074] As can be seen from the embodiments of the cooking method and apparatus of the cooking equipment provided in this application, the cooking equipment of this application is provided with an audio acquisition device and an infrared imaging device within a preset range, and the cooking equipment is located within the image acquisition range of the infrared imaging device; when the cooking oil in the cooking equipment is heated, the audio signal of the cooking equipment within a preset time period is acquired based on the audio acquisition device; the audio signal is extracted and processed to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, each signal segment corresponding to a target frequency band energy spectrum; the change value between the target frequency band energy spectra corresponding to any two adjacent signal segments is calculated to obtain at least one energy spectrum change value; when any energy spectrum change value is detected to be greater than or equal to a preset change threshold, it is determined that the temperature of the cooking oil has reached the target cooking temperature, and the current temperature distribution result of each area on the surface of the cooking equipment is obtained based on the infrared imaging device; if the current temperature distribution result indicates that the temperature distribution of each area on the surface of the cooking equipment is uniform, it is determined that the cooking equipment meets the preset feeding conditions, and ingredients are fed into the cooking equipment for cooking. This application uses an audio acquisition device to collect and analyze audio signals within the cooking equipment. This ensures that the cooking oil reaches a suitable cooking state before adding ingredients. Furthermore, by combining this with infrared imaging to obtain the heat distribution within the cooking equipment, it ensures even heating, preventing uneven heating of ingredients and effectively guaranteeing the cooking effect. Compared to judging the timing of ingredient addition based solely on temperature or time, this method is more accurate and reliable, and effectively resists interference from environmental changes. By analyzing the audio signals and extracting the target frequency band energy spectrum and its changes within the target frequency range, it more intuitively displays the state changes of the cooking oil within the equipment, providing timely and reliable judgment on the timing of ingredient addition, ensuring the cooking effect, realizing intelligent cooking, and improving the cooking precision of intelligent cooking.

[0075] It should be noted that the order of the embodiments described above is merely for descriptive purposes and does not represent the superiority or inferiority of the embodiments. Furthermore, specific embodiments of this specification have been described above. Other embodiments are within the scope of the appended claims. In some cases, the actions or steps recorded in the claims can be performed in a different order than that shown in the embodiments and still achieve the desired result. Additionally, the processes depicted in the drawings do not necessarily require a specific or sequential order to achieve the desired result. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

[0076] The various embodiments in this specification are described in a progressive manner. Similar or identical parts between embodiments can be referred to mutually. Each embodiment focuses on describing the differences from other embodiments. In particular, the embodiments of apparatus, devices, and storage media are basically similar to the method embodiments, so the descriptions are relatively simple; relevant parts can be referred to the descriptions of the method embodiments.

[0077] Those skilled in the art will understand that all or part of the steps of the above embodiments can be implemented by hardware or by a program instructing related hardware. The program can be stored in a computer storage medium, such as a read-only memory, a disk, or an optical disk.

[0078] The above description is only a preferred embodiment of this application and is not intended to limit this application. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A cooking method using a cooking device, characterized in that, An audio acquisition device and an infrared imaging device are installed within a preset range of the cooking equipment, and the cooking equipment is located within the image acquisition range of the infrared imaging device. The method includes: While heating the cooking oil in the cooking device, the audio signal of the cooking device is acquired by the audio acquisition device within a preset time period; The audio signal is extracted and processed to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; Calculate the change value between the energy spectrum of the target frequency band corresponding to any two adjacent signal segments to obtain at least one energy spectrum change value; If any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, it is determined that the temperature of the cooking oil has reached the target cooking temperature, and the current temperature distribution of each area on the surface of the cooking equipment is obtained based on the infrared imaging device. If the current temperature distribution result indicates that the temperature distribution in each area of ​​the cooking device surface is uniform, it is determined that the cooking device meets the preset feeding conditions, and ingredients are fed into the cooking device for cooking.

2. The method according to claim 1, characterized in that, The step of determining that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum changes is detected to be greater than or equal to a preset change threshold, and acquiring the current temperature distribution results of each area on the surface of the cooking equipment based on the infrared imaging device, includes: If the energy spectrum change value is greater than or equal to the preset change threshold, it is determined that the temperature of the edible oil has reached the target cooking temperature; The infrared imaging device acquires first temperature data corresponding to a first preset area of ​​the cooking device and second temperature data corresponding to a second preset area of ​​the cooking device; the first preset area represents the central area of ​​the cooking device near the cooking oil, and the second preset area represents the edge area of ​​the cooking device near the cooking oil. Based on the first temperature data, the second temperature data, the first preset region, and the second preset region, the current temperature distribution results of each region on the surface of the cooking device are obtained.

3. The method according to claim 2, characterized in that, If the current temperature distribution result indicates that the temperature distribution in each area of ​​the surface of the cooking equipment is uniform, determine that the cooking equipment meets the preset feeding conditions, and feed ingredients into the cooking equipment for cooking, including: The difference between the first preset region and the second preset region is calculated based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device. If the current temperature difference is less than or equal to a preset temperature difference threshold, it is determined that the temperature distribution in each area of ​​the surface of the cooking device is uniform. If the temperature distribution on the surface of the cooking equipment is determined to be uniform, and the cooking equipment is determined to meet the preset feeding conditions, then the ingredients are fed into the cooking equipment for cooking.

4. The method according to claim 3, characterized in that, The step of calculating the difference between the first preset region and the second preset region based on the first temperature data and the second temperature data to obtain the current temperature difference of the cooking device includes: The average temperature of the first preset area is calculated based on the first temperature data to obtain the first current temperature; The average temperature of the second preset area is calculated based on the second temperature data to obtain the second current temperature; The difference between the first current temperature and the second current temperature is calculated to obtain the current temperature difference.

5. The method according to claim 1, characterized in that, Before extracting and processing the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range, the method further includes: During the heating process of the cooking oil using a preset cooking device, the temperature of the cooking oil is monitored in real time. When the real-time temperature of the cooking oil is detected to have reached the target cooking temperature, the current audio signal of the preset cooking device is acquired. Perform spectral analysis on the current audio signal to determine the characteristic frequency range corresponding to the current audio signal, and use the characteristic frequency range as the target frequency range.

6. The method according to claim 1, characterized in that, The step of extracting and processing the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range includes: The audio signal is processed by sliding based on a preset window function to extract the audio signal into at least two signal segments. Each signal segment is transformed into a frequency domain signal to obtain multiple initial energy spectra; each signal segment corresponds to one initial energy spectrum. Based on the target frequency range, the initial energy spectrum corresponding to each signal segment is extracted to obtain the target frequency band energy spectrum corresponding to each signal segment.

7. The method according to claim 2, characterized in that, Before acquiring the first temperature data corresponding to the first preset area of ​​the cooking device and the second temperature data corresponding to the second preset area of ​​the cooking device based on the infrared imaging device, the method includes: Obtain the size and shape information of the cooking equipment; Based on the size information and the shape information, the first preset area and the second preset area corresponding to the cooking device are determined.

8. A cooking apparatus for a cooking device, characterized in that, An audio acquisition device and a temperature acquisition device are installed within a preset range of the cooking equipment. The cooking equipment is located within the image acquisition range of the infrared imaging device. The device includes: An audio signal acquisition module is used to acquire audio signals of the cooking equipment within a preset time period when the cooking oil in the cooking equipment is being heated; The target frequency band energy spectrum acquisition module is used to extract and process the audio signal to obtain the target frequency band energy spectrum of the audio signal within the target frequency range; the audio signal includes at least two signal segments, and each signal segment corresponds to one target frequency band energy spectrum; The energy spectrum change value calculation module is used to calculate the change value between the energy spectrum of the target frequency band corresponding to any two adjacent signal segments, and obtain at least one energy spectrum change value; The current temperature distribution result acquisition module is used to determine that the temperature of the cooking oil has reached the target cooking temperature when any of the energy spectrum change values ​​is detected to be greater than or equal to a preset change threshold, and to acquire the current temperature distribution results of each area on the surface of the cooking equipment based on the infrared imaging device. The feeding module is used to determine that the cooking equipment meets the preset feeding conditions if the current temperature distribution result indicates that the temperature distribution in each area of ​​the surface of the cooking equipment is uniform, and to feed the ingredients into the cooking equipment for cooking.

9. An electronic device, characterized in that, The device includes a processor and a memory, the memory storing at least one instruction or at least one program, the at least one instruction or the at least one program being loaded and executed by the processor to implement the cooking method of the cooking device as described in any one of claims 1-7.

10. A smart kitchen appliance, characterized in that, The intelligent kitchen appliance uses the cooking method of the cooking equipment as described in any one of claims 1-7.

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