Multi-dish cooking control methods, devices, electronic equipment, and computer storage media

Abstract

This invention provides a multi-dish cooking control method, device, electronic device, and computer storage medium, relating to the field of smart home technology. The method includes: acquiring ingredient information for each ingredient to be cooked; determining the required cooking time for each ingredient in a preset database based on the ingredient information; acquiring a cooking mode; determining the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time, and executing the cooking process; by acquiring the ingredient information for each ingredient, determining the required cooking time for each ingredient based on the preset database, and combining this with the user-selected cooking mode, intelligently calculating the start and end times of cooking for each ingredient and issuing reminders, this method improves cooking efficiency while significantly reducing user complexity, ensuring food quality and user experience.

Description

Technical Field

[0001] This invention relates to the field of smart home technology, and in particular to a method, apparatus, electronic device, and computer storage medium for controlling the cooking of multiple dishes. Background Technology

[0002] Currently, cooking appliances such as steam ovens and microwave ovens, due to their large capacity, can meet users' needs to cook multiple dishes simultaneously, thereby improving cooking efficiency and adapting to diverse dietary preferences. While some existing appliances have preset cooking programs for multiple recipes, these programs lack personalized customization capabilities and cannot flexibly adapt to the user's actual needs for dish combinations. Specifically, when users attempt to cook multiple dishes simultaneously, the required cooking time and temperature conditions vary due to differences in the type, size, and initial state (e.g., refrigerated or room temperature) of each ingredient. Existing equipment cannot dynamically adjust the timing of adding or removing each dish, making it difficult for users to accurately control the cooking process. This can easily lead to some dishes being undercooked or overcooked, affecting the quality of food and the user experience. Therefore, there is an urgent need for a method that can intelligently plan the cooking sequence of multiple dishes to achieve personalized, efficient, and accurate cooking control. Summary of the Invention

[0003] The purpose of this invention is to provide a multi-dish cooking control method, device, electronic device, and computer storage medium. By acquiring the ingredient information of each ingredient to be cooked, determining the required cooking time for each ingredient based on a preset database, and combining the cooking mode selected by the user, the method intelligently calculates the start and end times of cooking for each ingredient and issues reminders. This significantly reduces the complexity of user operation while improving cooking efficiency, and ensures the quality of dishes and user experience.

[0004] In a first aspect, the present invention provides a method for controlling the cooking of multiple dishes, comprising: Obtain the ingredient information for each ingredient to be cooked; The cooking time required for each ingredient is determined from a pre-set database based on the ingredient information. Obtain the cooking mode, determine the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and then execute the cooking.

[0005] In some preferred embodiments of the present invention, the cooking mode includes: a simultaneous completion mode; determining the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and performing the cooking steps, including: Align the end cooking times of all ingredients to be cooked, and determine the start cooking time of each ingredient; The system executes cooking and issues a reminder when the cooking start time is reached, prompting the user to place the corresponding ingredients into the cooking device.

[0006] In some preferred embodiments of the present invention, the cooking mode includes: a simultaneous start mode; determining the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and performing the cooking steps, including: Align the start cooking times of all ingredients to be cooked, and determine the end cooking time for each ingredient; The cooking process begins, and a reminder is issued when the cooking time is up, prompting the user to remove the corresponding ingredients from the cooking device.

[0007] In some preferred embodiments of the present invention, the ingredient information includes: image information and temperature information; the temperature information represents the initial temperature of the ingredient to be cooked; the step of determining the required cooking time for each ingredient to be cooked based on the ingredient information in a preset database includes: The type and volume of the ingredients to be cooked are determined based on image information; Based on the type of ingredients to be cooked, the database is searched for the preset target temperature, the standard heat coefficient required for the ingredients to be cooked to heat up in a standard time, the preset correction coefficient, and the recommended cooking power of the ingredients to be cooked. The weight of the food to be cooked is determined based on its volume and the preset density of the food to be cooked. The cooking time is determined based on the temperature difference between the target temperature and the initial temperature, weight, standard calorific value, correction factor, and recommended cooking power.

[0008] In some preferred embodiments of the present invention, the method further includes: During the cooking process, the real-time temperature of the ingredients to be cooked is obtained; If the real-time temperature of the food to be cooked exceeds the target temperature by more than the preset temperature limit, an alert will be issued so that the user can remove the corresponding food from the cooking device.

[0009] In some preferred embodiments of the present invention, the method further includes: During the cooking process, the real-time temperature of the ingredients to be cooked is obtained; The cooking power and / or cooking time of the cooking equipment are adjusted based on real-time temperature and preset temperature change curves.

[0010] In some preferred embodiments of the present invention, the method further includes: After cooking is completed, obtain image information of the dish and / or user feedback; whereby the image information of the dish represents the degree of completion of the dish; The cooking data in the database is updated based on the image information of the dishes and / or user feedback.

[0011] Secondly, the present invention provides a multi-dish cooking control device, comprising: The ingredient information acquisition module is used to acquire the ingredient information of each ingredient to be cooked; The cooking time determination module is used to determine the required cooking time for each ingredient based on the ingredient information in a preset database. The execution module is used to obtain the cooking mode, determine the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and then execute the cooking.

[0012] Thirdly, the present invention provides an electronic device including a processor and a memory, the memory storing computer-executable instructions that can be executed by the processor, the processor executing the computer-executable instructions to implement the multi-dish cooking control method provided in the first aspect above.

[0013] Fourthly, the present invention provides a computer storage medium storing computer-executable instructions, which, when called and executed by a processor, cause the processor to implement the multi-dish cooking control method provided in the first aspect.

[0014] This invention brings the following beneficial effects: This invention provides a multi-dish cooking control method, device, electronic device, and computer storage medium. The method includes: acquiring ingredient information for each ingredient to be cooked; determining the required cooking time for each ingredient in a preset database based on the ingredient information; acquiring a cooking mode; determining the start and end cooking times for each ingredient based on the cooking mode and the required cooking time for each ingredient; and executing the cooking process. By acquiring the ingredient information for each ingredient, determining the required cooking time for each ingredient based on the preset database, and combining this with the user-selected cooking mode, the method intelligently calculates the start and end cooking times for each ingredient and issues a reminder. This improves cooking efficiency while significantly reducing user operation complexity, ensuring dish quality and user experience. Attached Figure Description

[0015] To more clearly illustrate the specific embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the specific embodiments or the prior art will be briefly introduced below. Obviously, the drawings described below are some embodiments of the present invention. For those skilled in the art, other drawings can be obtained from these drawings without creative effort.

[0016] Figure 1 A flowchart of a multi-dish cooking control method provided in an embodiment of the present invention; Figure 2 A flowchart illustrating a method for controlling the simultaneous cooking of multiple dishes, as provided in an embodiment of the present invention; Figure 3 A flowchart illustrating a method for controlling the simultaneous cooking of multiple dishes, as provided in an embodiment of the present invention; Figure 4 This is a schematic diagram of the structure of a multi-dish cooking control device provided in an embodiment of the present invention; Figure 5 This is a schematic diagram of the structure of an electronic device provided in an embodiment of the present invention.

[0017] Icons: 310 - Ingredient information acquisition module; 320 - Cooking time determination module; 330 - Execution module; 400 - Memory; 401 - Processor; 402 - Bus; 403 - Communication interface. Detailed Implementation

[0018] To make the objectives, technical solutions, and advantages of the embodiments of the present invention clearer, the technical solutions of the embodiments of the present invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. The components of the embodiments of the present invention described and shown in the accompanying drawings can generally be arranged and designed in various different configurations.

[0019] Therefore, the following detailed description of the embodiments of the invention provided in the accompanying drawings is not intended to limit the scope of the claimed invention, but merely to illustrate selected embodiments of the invention. All other embodiments obtained by those skilled in the art based on the embodiments of the invention without inventive effort are within the scope of protection of the invention.

[0020] It should be noted that similar labels and letters in the following figures indicate similar items. Therefore, once an item is defined in one figure, it does not need to be further defined and explained in subsequent figures.

[0021] In the description of this invention, it should be noted that the terms "center," "upper," "lower," "left," "right," "vertical," "horizontal," "inner," and "outer," etc., indicate the orientation or positional relationship based on the orientation or positional relationship shown in the accompanying drawings, or the orientation or positional relationship commonly used when the product of this invention is in use. They are only for the convenience of describing this invention and simplifying the description, and do not indicate or imply that the device or element referred to must have a specific orientation, or be constructed and operated in a specific orientation, and therefore should not be construed as a limitation of this invention. In addition, the terms "first," "second," "third," etc., are only used to distinguish descriptions and should not be construed as indicating or implying relative importance.

[0022] Furthermore, terms such as "horizontal," "vertical," and "sag" do not imply that components must be absolutely horizontal or suspended, but rather that they can be slightly tilted. For example, "horizontal" simply means that its direction is more horizontal relative to "vertical," and does not mean that the structure must be completely horizontal, but can be slightly tilted.

[0023] In the description of this invention, it should also be noted that, unless otherwise explicitly specified and limited, the terms "set," "install," "connect," and "link" 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 mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in this invention based on the specific circumstances.

[0024] The following detailed description of some embodiments of the present invention is provided in conjunction with the accompanying drawings. Unless otherwise specified, the following embodiments and features can be combined with each other.

[0025] Example 1 This invention provides a method for controlling the cooking of multiple dishes, see below. Figure 1 The flowchart shown in this embodiment of the invention provides a multi-dish cooking control method, which includes: Step S102: Obtain the ingredient information for each ingredient to be cooked.

[0026] Specifically, the system uses an image acquisition device and an infrared temperature measuring device installed within the cooking equipment to collect information about the ingredients placed in by the user. The image acquisition device obtains visual characteristic information about the ingredients, including but not limited to their external shape, size, and appearance; the infrared temperature measuring device non-contactly measures the surface temperature of the ingredients to obtain their initial temperature value. By combining these two detection methods, the system can comprehensively acquire key physical parameters that affect the cooking process.

[0027] Step S104: Determine the required cooking time for each ingredient in a preset database based on the ingredient information.

[0028] Specifically, the collected ingredient information is matched against a pre-set ingredient database. This database stores standard cooking parameters for various ingredients. Through comparative analysis, the system determines a personalized cooking time for each identified ingredient. This process comprehensively considers factors such as the type and characteristics of the ingredient, its physical state, and initial temperature to ensure the scientific accuracy of the cooking time calculation.

[0029] Furthermore, in some preferred embodiments of the present invention, the ingredient information includes: image information and temperature information; the temperature information represents the initial temperature of the ingredient to be cooked; the step of determining the required cooking time for each ingredient to be cooked in a preset database based on the ingredient information includes: determining the type and volume of the ingredient to be cooked based on the image information; searching the database for the preset target temperature of the ingredient to be cooked, the standard calorific value required for the ingredient to be heated to a standard time, the preset correction coefficient of the ingredient to be cooked, and the recommended cooking power of the ingredient to be cooked based on the type of the ingredient to be cooked; determining the weight of the ingredient to be cooked based on the volume and the preset density of the ingredient to be cooked; and determining the cooking time based on the temperature difference between the target temperature and the initial temperature, the weight, the standard calorific value, the correction coefficient, and the recommended cooking power.

[0030] Specifically, image recognition technology is used to analyze the visual characteristics of ingredients, accurately identifying their type and calculating their volume. Combined with density parameters of this type of ingredient pre-stored in the database, the approximate weight of the ingredient can be calculated. Simultaneously, the system queries the database to obtain standard values ​​for cooking parameters for this type of ingredient, including its optimal target temperature, thermal properties, and power recommendations. Based on these parameters and initial temperature measurements, a thermodynamic calculation model is used to derive the recommended cooking time for the ingredient under the current conditions, providing a precise basis for subsequent cooking sequence planning.

[0031] In some preferred embodiments of the present invention, image recognition is used to acquire the characteristics of the food ingredients (type of food, initial state, volume, thickness, etc.), and combined with infrared sensors to dynamically monitor the heating process (surface temperature, temperature changes, etc.). The combination of these two methods can be used to calculate the cooking time of different foods under different microwave powers. The cooking time is determined by the following formula: ; Where K is the correction coefficient, which is adjusted according to the type of food, such as 1.5 for meat, 1 for staple food, 0.8 for seafood, and 0.7 for vegetables; A is the standard heat coefficient required for the food to heat up in the standard time; M is the mass of the food, which is determined by multiplying the volume of the image recognition by the density of the food; △T is the temperature difference between the target temperature and the initial temperature, and the target temperature is determined according to the type of food, such as 85℃ for meat and 75℃ for seafood; P is the recommended cooking power, which represents the microwave power for microwave ovens and the heating element power for ovens.

[0032] Step S106: Obtain the cooking mode, determine the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and execute the cooking.

[0033] Specifically, the system receives the user's selected cooking mode command and calculates the cooking sequence of each ingredient using appropriate algorithms based on the different mode requirements. The system will rationally arrange the start heating time and expected end time of each ingredient, and execute the corresponding operation commands according to the predetermined timing scheme during the cooking process, ensuring that the entire multi-dish cooking process proceeds in an orderly manner.

[0034] Furthermore, in some preferred embodiments of the present invention, the cooking mode includes: a simultaneous completion mode; determining the start cooking time and end cooking time of each ingredient based on the cooking mode and the required cooking time of each ingredient, and performing the cooking steps, including: aligning the end cooking times of all ingredients to be cooked, determining the start cooking time of each ingredient; performing cooking, and issuing a reminder when the start cooking time is reached, so that the user can place the corresponding ingredient to be cooked in the cooking device.

[0035] Specifically, in the simultaneous completion mode, the longest cooking time among all ingredients is used as the benchmark, and the completion time of each ingredient is uniformly set to the time corresponding to that longest time. By calculating the difference between the cooking time of each ingredient and the benchmark time, the corresponding delayed addition time is determined. According to this timing scheme, users are reminded to add different ingredients in sequence at appropriate times, thereby ensuring that all dishes are cooked at the same time and reach their optimal eating state.

[0036] Furthermore, in some preferred embodiments of the present invention, the cooking mode includes: a simultaneous start mode; determining the start cooking time and end cooking time of each ingredient based on the cooking mode and the required cooking time of each ingredient, and performing the cooking steps, including: aligning the start cooking times of all ingredients and determining the end cooking time of each ingredient; performing the cooking, and issuing a reminder when the end cooking time is reached so that the user can remove the corresponding ingredient from the cooking device.

[0037] Specifically, in the simultaneous start mode, all ingredients are set to start cooking at the same time, and their expected end time is calculated separately based on the cooking time required for each ingredient. During the cooking process, the cooking progress of each ingredient is monitored in real time, and the user is promptly reminded to remove the corresponding cooked ingredient when it reaches its calculated end time. This method allows users to put in all ingredients at once without worrying about the operational inconvenience caused by the different cooking times of different ingredients.

[0038] Furthermore, in some preferred embodiments of the present invention, the method further includes: acquiring the real-time temperature of the food to be cooked during the cooking process; if the real-time temperature of the food to be cooked exceeds the target temperature by a value greater than a preset temperature limit, issuing a reminder so that the user can remove the corresponding food to be cooked from the cooking device.

[0039] Specifically, an infrared temperature measuring device continuously monitors the temperature changes of the ingredients during cooking. When the actual temperature of an ingredient is detected to be significantly higher than its preset target temperature and exceeds the allowable deviation range, the user is immediately alerted and advised to remove the ingredient in advance. This safety mechanism effectively prevents overcooking caused by abnormal temperatures, ensuring the quality of the dishes.

[0040] Furthermore, in some preferred embodiments of the present invention, the preset temperature limit can also be called the safety net temperature. If the infrared detection temperature is X°C higher than the cooking temperature, a reminder will be given to remove the food. Even if the estimated time has not been reached, the cooking time is the highest cooking temperature reached when multiple ingredients are cooked at the same time, as shown in Table 1.

[0041] Table 1

[0042] Furthermore, in some preferred embodiments of the present invention, the method further includes: acquiring the real-time temperature of the food to be cooked during the cooking process; and adjusting the working power and / or cooking time of the cooking device based on the real-time temperature and a preset temperature change curve.

[0043] Specifically, real-time temperature monitoring dynamically tracks the changes in the food's state during cooking. The measured temperature data is compared and analyzed with the ideal temperature change curves for that type of food in a database. When a significant deviation is detected, the output power of the cooking equipment is automatically adjusted or the remaining cooking time is corrected. This closed-loop control method can adapt to various changing conditions, ensuring the stability of the cooking process and the reliability of the results.

[0044] Furthermore, in some preferred embodiments of the present invention, the method further includes: after cooking is completed, acquiring image information of the dish and / or user feedback; wherein the image information of the dish represents the degree of completion of the dish; and updating the cooking data in the database based on the image information of the dish and / or user feedback.

[0045] Specifically, after cooking is complete, the system records the visual appearance of the final dish using an image acquisition device, while simultaneously receiving subjective feedback from users on the cooking results. This feedback is then compared and analyzed with standard parameters in a database, and the corresponding cooking parameters are optimized and adjusted based on the discrepancies. This self-learning mechanism allows the system to continuously accumulate experience, gradually improving the accuracy of subsequent cooking and user satisfaction.

[0046] This invention provides a multi-dish cooking control method, comprising: acquiring ingredient information for each ingredient to be cooked; determining the required cooking time for each ingredient in a preset database based on the ingredient information; acquiring a cooking mode; determining the start and end cooking times for each ingredient based on the cooking mode and the required cooking time for each ingredient, and executing the cooking; by acquiring the ingredient information for each ingredient to be cooked, determining the required cooking time for each ingredient based on a preset database, and combining this with the user-selected cooking mode, intelligently calculating the start and end cooking times for each ingredient and issuing reminders, thereby improving cooking efficiency while significantly reducing user operation complexity and ensuring dish quality and user experience.

[0047] Example 2 Based on the above embodiments, see Figure 2 The flowchart shown in this embodiment of the invention provides a method for controlling the simultaneous cooking of multiple dishes, the method including: When a user selects the "Complete Simultaneously" mode, the system compares the identification results with the built-in ingredient database to obtain the ideal cooking temperature and required cooking time for each dish at the optimal microwave power. The system automatically calculates the order in which each dish should be added, reminding the user to add the dishes in stages. For example, meats that require long cooking times are added first, followed by dishes that require medium to short cooking times, according to the progress prompts.

[0048] During the cooking process, infrared sensors monitor the surface temperature changes of each ingredient in the cavity in real time and dynamically determine the degree of heating. When the first ingredient reaches the preset temperature or time point and meets one of the conditions, the system will prompt the user to add the next dish. When the next dish is added, image recognition will identify the status of the dish again, and the infrared sensor will promptly identify the surface temperature to determine whether the dish has been refrigerated. The system will then recalculate the cooking time at the recommended optimal microwave power. If the dish has been refrigerated, the cooking time will be extended or the microwave power will be increased. This process continues to ensure that all dishes reach the ideal doneness at the same time.

[0049] When the dishes are taken out, the camera will automatically record a picture of each dish. If the cooking of some dishes does not achieve the expected results, the camera can compare the recorded pictures of the dishes with the mature pictures in the database and provide feedback to automatically optimize the infrared temperature measurement parameters.

[0050] For example, see Table 2 for an example of the ordering of cooking times for multiple dishes: Table 2

[0051] It should be noted that as long as either the reminder for adding the dish or the reminder for the temperature of adding the next dish is met, the conditions for adding the next dish are met.

[0052] The "Remind Me to Add Next Ingredient" feature indicates when the current ingredient reaches a certain temperature, triggering a notification to add the next ingredient. This temperature is estimated based on an ideal cooking model, predicting the surface temperature of the food at the designated time. When multiple temperatures are available, the lowest temperature expected for each ingredient is selected. For example, if rice is added first, and the average infrared temperature reaches 60℃ (estimated to be 60℃ after 10 minutes), even if 10 minutes haven't been reached (perhaps the rice was cooked in a small batch or on a plate, which speeds up the process), it's still recommended to add chicken wings. When microwaving chicken wings, if the average infrared temperature reaches 70℃ (the estimated lowest temperature for multiple ingredients, based on ideal models for chicken wings and rice; for example, the estimated surface temperature for rice after 15 minutes is 75℃, and for chicken wings after 5 minutes is 70℃), even if 15 minutes haven't been reached, it's still recommended to add salmon, and so on.

[0053] Example 3 Based on the above embodiments, see Figure 3 The flowchart shown in this embodiment of the invention provides a method for controlling the simultaneous start of cooking of multiple dishes. The method includes: The system identifies the type and location of all dishes within each cooking cavity using image recognition, and combines this with infrared sensors to monitor the surface temperature of the dishes in real time. Users can set the microwave power to automatically calculate cooking time, or the machine can automatically compare the optimal microwave power required for the cooked temperature of each dish with data from a database to automatically calculate the cooking time for each dish.

[0054] When the cooking time and infrared-detected temperature of a dish both reach the target values, the user is reminded to remove the corresponding dish until all dishes have been cooked in sequence.

[0055] If a dish is undercooked, it can be put back in. The cooking time or microwave power will be adjusted based on the comparison and calculation of the added dish. If the user removes an overcooked dish, image recognition will record it and compare it with mature images in the database to automatically optimize the microwave power, heating time, or temperature threshold for determining the doneness during cooking.

[0056] The order in which the ingredients are taken out is sorted based on the cooking time obtained from the above embodiments, as shown in the example in Table 3: Table 3

[0057] The cooking time is the highest cooking temperature reached when multiple ingredients are cooked at the same time. For example, if four ingredients, broccoli, salmon, chicken wings, and rice, are cooked together, the surface temperature of the cooked broccoli is 80℃, salmon is 85℃, chicken wings are 92℃, and rice is 100℃. When the average temperature detected by infrared detector reaches 80℃ and the cooking time reaches 5 minutes, the ingredients can be removed.

[0058] Example 4 Based on the above embodiments, this invention provides a multi-dish cooking control device, see [link to previous embodiment]. Figure 4 The diagram shown is a structural schematic of a multi-dish cooking control device provided in an embodiment of the present invention. The device includes: The ingredient information acquisition module 310 is used to acquire the ingredient information of each ingredient to be cooked; The cooking time determination module 320 is used to determine the required cooking time for each ingredient to be cooked in a preset database based on the ingredient information. The execution module 330 is used to acquire a cooking mode, determine the start and end cooking times of each ingredient based on the cooking mode and the required cooking time for each ingredient, and then execute the cooking.

[0059] Furthermore, in some preferred embodiments of the present invention, the cooking mode includes: a simultaneous completion mode; an execution module 330, configured to align the end cooking times of all ingredients to be cooked, determine the start cooking time of each ingredient to be cooked; execute cooking, and issue a reminder when the start cooking time is reached, so that the user can place the corresponding ingredient to be cooked in the cooking device.

[0060] Furthermore, in some preferred embodiments of the present invention, the cooking mode includes: a simultaneous start mode; an execution module 330, configured to align the start cooking times of all ingredients to be cooked, determine the end cooking time of each ingredient to be cooked, execute cooking, and issue a reminder when the end cooking time is reached, so that the user can remove the corresponding ingredient to be cooked from the cooking device.

[0061] Furthermore, in some preferred embodiments of the present invention, the ingredient information includes: image information and temperature information; the temperature information represents the initial temperature of the ingredient to be cooked; the cooking time determination module 320 is used to determine the type and volume of the ingredient to be cooked based on the image information; search the database for the preset target temperature of the ingredient to be cooked, the standard calorific value required for the ingredient to be heated to a standard time, the preset correction coefficient of the ingredient to be cooked, and the recommended cooking power of the ingredient to be cooked based on the type of the ingredient to be cooked; determine the weight of the ingredient to be cooked based on the volume and the preset density of the ingredient to be cooked; and determine the cooking time based on the temperature difference between the target temperature and the initial temperature, the weight, the standard calorific value, the correction coefficient, and the recommended cooking power.

[0062] Furthermore, in some preferred embodiments of the present invention, the device further includes: an overcooking prevention module, used to acquire the real-time temperature of the food to be cooked during the cooking process; if the real-time temperature of the food to be cooked exceeds the target temperature by a value greater than a preset temperature limit, a reminder is issued so that the user can remove the corresponding food to be cooked from the cooking device.

[0063] Furthermore, in some preferred embodiments of the present invention, the device further includes: a cooking parameter adjustment module, used to acquire the real-time temperature of the food to be cooked during the cooking process; and to adjust the working power and / or cooking time of the cooking device based on the real-time temperature and a preset temperature change curve.

[0064] Furthermore, in some preferred embodiments of the present invention, the apparatus further includes: a database update module, used to acquire image information of the dish and / or user feedback after cooking is completed; wherein the image information of the dish represents the degree of completion of the dish; and to update the cooking data in the database based on the image information of the dish and / or user feedback.

[0065] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the multi-dish cooking control device described above can be referred to the corresponding process in the embodiments of the aforementioned multi-dish cooking control method, and will not be repeated here.

[0066] Example 5 This invention also provides an electronic device for running a multi-dish cooking control method; see [link to related documentation]. Figure 5 The schematic diagram of an electronic device provided in the embodiment of the present invention shown below includes a memory 400 and a processor 401. The memory 400 is used to store one or more computer instructions, which are executed by the processor 401 to realize the above-mentioned multi-dish cooking control method.

[0067] Furthermore, Figure 5The electronic device shown also includes a bus 402 and a communication interface 403. The processor 401, the communication interface 403 and the memory 400 are connected via the bus 402.

[0068] The memory 400 may include high-speed random access memory (RAM) and may also include non-volatile memory, such as at least one disk storage device. Communication between this system network element and at least one other network element is achieved through at least one communication interface 403 (which can be wired or wireless), such as the Internet, wide area network, local area network, metropolitan area network, etc. The bus 402 can be an ISA bus, PCI bus, or EISA bus, etc. The bus can be divided into address bus, data bus, control bus, etc. For ease of representation, Figure 5 The symbol is represented by a single double-headed arrow, but this does not mean that there is only one bus or one type of bus.

[0069] Processor 401 may be an integrated circuit chip with signal processing capabilities. In implementation, each step of the above method can be completed by the integrated logic circuitry in the hardware of processor 401 or by instructions in software form. Processor 401 can be a general-purpose processor, including a Central Processing Unit (CPU), a Network Processor (NP), etc.; it can also be a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field-Programmable Gate Array (FPGA), or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components. It can implement or execute the methods, steps, and logic block diagrams disclosed in the embodiments of this invention. The general-purpose processor can be a microprocessor or any conventional processor. The steps of the methods disclosed in the embodiments of this invention can be directly manifested as execution by a hardware decoding processor, or execution by a combination of hardware and software modules in the decoding processor. The software module can reside in a readily available storage medium in the art, such as random access memory, flash memory, read-only memory, programmable read-only memory, electrically erasable programmable memory, or registers. This storage medium is located in memory 400, and processor 401 reads information from memory 400 and, in conjunction with its hardware, completes the steps of the method described in the foregoing embodiments.

[0070] This invention also provides a computer storage medium storing computer-executable instructions. When these computer-executable instructions are called and executed by a processor, they cause the processor to implement the above-mentioned multi-dish cooking control method. For specific implementation details, please refer to the method embodiments, which will not be repeated here.

[0071] The computer program products of the multi-dish cooking control method, apparatus and electronic device provided in the embodiments of the present invention include a computer storage medium storing program code. The instructions included in the program code can be used to execute the methods in the preceding method embodiments. For specific implementation, please refer to the method embodiments, which will not be repeated here.

[0072] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system and / or device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0073] Furthermore, in the description of the embodiments of the present invention, unless otherwise explicitly specified and limited, the terms "installation," "connection," and "linking" 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 mechanical connection or an electrical connection; they can refer to a direct connection or an indirect connection through an intermediate medium; and they can refer to the internal connection of two components. Those skilled in the art can understand the specific meaning of the above terms in the present invention based on the specific circumstances.

[0074] If the aforementioned functions are implemented as software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of this invention, essentially, or the part that contributes to the prior art, or a portion of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of this invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0075] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, and not to limit them; although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features; and these modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for controlling the cooking of multiple dishes, characterized in that, include: Obtain the ingredient information for each ingredient to be cooked; Based on the ingredient information, the required cooking time for each ingredient to be cooked is determined in a preset database; Obtain the cooking mode, determine the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and then execute the cooking.

2. The multi-dish cooking control method according to claim 1, characterized in that, The cooking mode includes: a simultaneous completion mode; determining the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and performing the cooking steps, including: Align the end cooking times of all the ingredients to be cooked to determine the start cooking time of each ingredient; The cooking process is initiated, and a reminder is issued when the cooking start time is reached, prompting the user to place the corresponding ingredients to be cooked into the cooking device.

3. The multi-dish cooking control method according to claim 1, characterized in that, The cooking mode includes: a simultaneous start mode; determining the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and performing the cooking steps, including: Align the start cooking times of all the ingredients to be cooked, and determine the end cooking time of each ingredient; The cooking process is executed, and a reminder is issued when the cooking end time is reached, so that the user can remove the corresponding ingredients to be cooked from the cooking device.

4. The multi-dish cooking control method according to claim 1, characterized in that, The ingredient information includes: image information and temperature information; the temperature information represents the initial temperature of the ingredient to be cooked; the step of determining the required cooking time for each ingredient in a preset database based on the ingredient information includes: The type and volume of the food to be cooked are determined based on the image information; Based on the type of food to be cooked, the database is searched for the preset target temperature of the food to be cooked, the standard heat coefficient required for the food to be cooked to heat up in a standard time, the preset correction coefficient of the food to be cooked, and the recommended cooking power of the food to be cooked. The weight of the food to be cooked is determined based on the volume and the preset density of the food to be cooked. The cooking time is determined based on the temperature difference between the target temperature and the initial temperature, the weight, the standard calorific value, the correction factor, and the recommended cooking power.

5. The multi-dish cooking control method according to claim 4, characterized in that, The method further includes: During the cooking process, the real-time temperature of the ingredients to be cooked is obtained; If the real-time temperature of the food to be cooked exceeds the target temperature by a value greater than the preset temperature limit, a reminder will be issued so that the user can remove the corresponding food to be cooked from the cooking device.

6. The multi-dish cooking control method according to claim 1, characterized in that, The method further includes: During the cooking process, the real-time temperature of the ingredients to be cooked is obtained; The cooking power and / or cooking time of the cooking equipment are adjusted based on the real-time temperature and the preset temperature change curve.

7. The multi-dish cooking control method according to claim 1, characterized in that, The method further includes: After cooking is completed, image information of the dish and / or user feedback are obtained; wherein, the image information of the dish represents the degree of completion of the dish; The cooking data in the database is updated based on the image information of the dish and / or user feedback.

8. A multi-dish cooking control device, characterized in that, include: The ingredient information acquisition module is used to acquire the ingredient information of each ingredient to be cooked; The cooking time determination module is used to determine the required cooking time for each ingredient to be cooked based on the ingredient information in a preset database. An execution module is used to acquire a cooking mode, determine the start and end times of cooking for each ingredient based on the cooking mode and the required cooking time for each ingredient, and then execute the cooking.

9. An electronic device, characterized in that, The method includes a processor and a memory, the memory storing computer-executable instructions that can be executed by the processor, the processor executing the computer-executable instructions to implement the multi-dish cooking control method according to any one of claims 1 to 7.

10. A computer storage medium, characterized in that, The computer storage medium stores computer-executable instructions, which, when invoked and executed by a processor, cause the processor to implement the multi-dish cooking control method according to any one of claims 1 to 7.

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