Food material cooking method, apparatus, device, and storage medium

Abstract

The application belongs to the technical field of electrical appliances, and particularly relates to a food material cooking method, device, equipment and storage medium, which comprises the following steps: obtaining cooking information of cooking food material, wherein the cooking information comprises to-be-processed meat information, a cooking dish and user demand information; determining plasma processing conditions according to the to-be-processed meat information and the cooking dish, and adjusting the plasma processing conditions based on the user demand information to obtain adjusted plasma processing conditions; controlling a plasma processing device to process the to-be-processed meat at low temperature according to the adjusted plasma processing conditions to obtain to-be-cooked meat; and controlling a cooking device to cook the to-be-cooked meat according to cooking parameters corresponding to the cooking dish. The taste of the dish obtained by cooking the meat material processed at low temperature under different food material conditions can meet various demands of users.

Description

Technical Field

[0001] This application belongs to the field of electrical technology, specifically relating to a method, apparatus, equipment, and storage medium for cooking food. Background Technology

[0002] As people's living standards improve and they continue to pursue a high-quality life, various cooking equipment plays an increasingly important role in life, and users have higher and higher requirements for cooking equipment.

[0003] In addition to traditional requirements for taste and appearance, people also expect certain meat dishes to have a tender and smooth texture. To ensure that the finished product meets users' taste requirements, existing cooking equipment will precisely control the temperature and humidity at different stages of the cooking process according to the corresponding preset recipe for certain meat dishes, so as to reduce the decline in the taste of meat caused by improper cooking methods.

[0004] However, in practical applications, due to the differences in the quality of meat used as ingredients, such as the different fat content and distribution of different steaks, and the different taste requirements of different users for meat dishes, this meat processing method results in poor consistency of the taste of the finished product when cooking meat ingredients of different qualities for different users, making it difficult to meet users' taste requirements for meat dishes. Summary of the Invention

[0005] This application provides a method, apparatus, equipment, and storage medium for cooking ingredients, in order to solve the problem of poor consistency in the taste of meat dishes cooked by existing cooking equipment.

[0006] In a first aspect, this application provides a method for cooking food, applied to a cooking device, the cooking device comprising: a plasma treatment apparatus, the plasma treatment apparatus being used to perform low-temperature plasma treatment on the food to be treated within the cooking device, the method comprising:

[0007] Obtain cooking information for the ingredients, including: information on the meat to be processed, the dish to be cooked, and user requirements.

[0008] Based on the information of the meat to be processed and the dish to be cooked, the plasma processing conditions are determined, and based on the user's requirements, the plasma processing conditions are adjusted to obtain the adjusted plasma processing conditions.

[0009] According to the adjusted plasma treatment conditions, the plasma treatment device is controlled to perform low-temperature plasma treatment on the meat to be treated, so as to obtain the meat to be cooked.

[0010] The cooking equipment is controlled to cook the meat according to the cooking parameters corresponding to the dish.

[0011] In one possible design, the information about the meat to be processed includes: meat type and quantity; the user requirement information includes: meat condition description information, target user health record information, and target user preference information; the adjustment of the plasma processing conditions based on the user requirement information includes:

[0012] Based on the information of the meat to be processed and the health record information, obtain the recommended value of the taste parameter of the meat to be processed for the target user;

[0013] Based on the target user preference information and the recommended values ​​of the taste parameters, determine the target values ​​of the taste parameters;

[0014] The plasma treatment conditions are adjusted based on the target values ​​of the taste parameters and the description information of the meat state.

[0015] In one possible design, adjusting the plasma treatment conditions based on the target value of the texture parameter and the meat state description information includes:

[0016] Obtain the default values ​​of the taste parameters corresponding to the cooked dish and the type of meat;

[0017] Based on the default value of the taste parameter, the target value of the taste parameter, and the meat state description information, the adjustment value of the plasma treatment conditions is determined to obtain the adjusted plasma treatment conditions.

[0018] In one possible design, determining the target value of the taste parameter based on the preference information and the recommended value of the taste parameter includes:

[0019] Obtain the taste parameter preference value corresponding to the preference information;

[0020] If the preferred value of the taste parameter differs from the recommended value of the taste parameter, taste suggestion information is sent to the user, and the target value of the taste parameter is determined based on the feedback information of the taste suggestion information.

[0021] If the preferred value of the taste parameter is the same as the recommended value of the taste parameter, the preferred value of the taste parameter shall be used as the target value of the taste parameter.

[0022] In one possible design, after controlling the cooking equipment to cook the meat according to the cooking parameters corresponding to the dish being cooked, the method further includes:

[0023] Obtain the target user's feedback intention regarding this cooking, wherein the feedback intention is used to indicate whether the user is satisfied with the taste of the dish cooked in this cooking;

[0024] If the feedback intention is satisfactory, then the target value of the taste parameter, the cooked dish, and the identifier of the target user are associated and stored.

[0025] In one possible design, the plasma treatment conditions include: target electron density and / or target ion density in the inner liner of the cooking equipment; the information on the meat to be treated includes: meat type and quantity; determining the plasma treatment conditions based on the information on the meat to be treated and the dish to be cooked includes:

[0026] Obtain the processing condition mapping relationship corresponding to the cooked dish, and the processing condition mapping relationship is used to indicate the mapping relationship between different meat information to be processed and different plasma processing conditions;

[0027] Based on the processing condition mapping relationship, the plasma processing conditions corresponding to the type and quantity of meat are determined.

[0028] In one possible design, controlling the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated according to the adjusted plasma treatment conditions includes:

[0029] Based on the plasma treatment conditions and the information of the meat to be treated, the initial control parameters of the plasma treatment device are determined, and the plasma treatment device is controlled according to the initial control parameters.

[0030] The plasma parameters in the inner liner are obtained. Based on the plasma parameters and the plasma processing conditions, the control parameters of the plasma processing device are adjusted, and the plasma processing device is controlled according to the adjusted control parameters. The control parameters include: plasma discharge frequency and plasma discharge voltage.

[0031] Secondly, this application provides a cooking device, which includes: an inner pot, a plasma treatment device, and a cooking apparatus. The plasma treatment device includes a surface dielectric barrier discharge exciter and a transformer. The transformer is electrically connected to the surface dielectric barrier discharge exciter. The surface dielectric barrier discharge exciter is disposed inside the inner pot. The surface dielectric barrier discharge exciter is used to perform plasma treatment on meat placed in the inner pot. The cooking apparatus is used to cook the meat placed in the inner pot.

[0032] The cooking device further includes a control terminal, which is communicatively connected to the plasma processing device, and is used to execute the food cooking method as described in the first aspect.

[0033] Thirdly, this application provides a control device applied to a cooking apparatus, the cooking apparatus including: a plasma treatment device, the plasma treatment device being used to perform low-temperature plasma treatment on food ingredients to be treated within the cooking apparatus, the control device including:

[0034] The acquisition module is used to acquire cooking information of cooking ingredients, including: information on the meat to be processed, the dish to be cooked, and user demand information;

[0035] The calculation module is used to determine the plasma treatment conditions based on the information of the meat to be processed and the dish to be cooked, and to adjust the plasma treatment conditions based on the user demand information to obtain the adjusted plasma treatment conditions.

[0036] The control module is used to control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated according to the adjusted plasma treatment conditions, so as to obtain the meat to be cooked; and to control the cooking equipment to cook the meat to be cooked according to the cooking parameters corresponding to the dish.

[0037] Fourthly, this application provides a computer-readable storage medium storing computer-executable instructions, which, when executed by a processor, are used to implement the food cooking method as described in the first aspect.

[0038] Fifthly, this application provides a computer program product, including a computer program that, when executed by a processor, implements the method described in the first aspect.

[0039] The food cooking method, apparatus, equipment, and storage medium provided in this application acquire cooking information of the food ingredients, including: information about the meat to be processed, the dish to be cooked, and user demand information; determine plasma treatment conditions based on the information about the meat to be processed and the dish to be cooked, and adjust the plasma treatment conditions based on the user demand information to obtain adjusted plasma treatment conditions; control the plasma treatment device to perform low-temperature plasma treatment on the meat to be processed according to the adjusted plasma treatment conditions to obtain meat to be cooked; control the cooking equipment to cook the meat to be cooked according to the cooking parameters corresponding to the dish to be cooked; and achieve differentiated tenderization of meat ingredients using low-temperature plasma treatment technology based on different meats, dishes to be cooked, and user needs, so that the taste of the obtained dishes can meet user expectations and improve user satisfaction. Attached Figure Description

[0040] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0041] Figure 1 A schematic diagram of the structure of a cooking device provided in this application;

[0042] Figure 2 Flowchart of the cooking method for the ingredients provided in this application Figure 1 ;

[0043] Figure 3 Flowchart of the cooking method for the ingredients provided in this application Figure 2 ;

[0044] Figure 4 This is a schematic diagram of the structure of a control device provided in this application.

[0045] The accompanying drawings illustrate specific embodiments of this application, which will be described in more detail below. These drawings and descriptions are not intended to limit the scope of the concept in any way, but rather to illustrate the concept of this application to those skilled in the art through reference to particular embodiments. Detailed Implementation

[0046] To make the objectives, technical solutions, and advantages of this application clearer, the technical solutions of this application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of this application, 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.

[0047] As people's living standards improve and they continue to pursue a high-quality life, various cooking equipment plays an increasingly important role in life, and users have higher and higher requirements for cooking equipment.

[0048] In addition to traditional requirements for taste and appearance, people also expect certain meat dishes to have a tender and smooth texture. To ensure that the finished product meets users' taste requirements, existing cooking equipment will precisely control the temperature and humidity at different stages of the cooking process according to the corresponding preset recipe for certain meat dishes, so as to reduce the decline in the taste of meat caused by improper cooking methods.

[0049] However, in practical applications, due to the differences in the quality of meat used as ingredients, such as the different fat content and distribution of different steaks, and the different taste requirements of different users for meat dishes, this meat processing method results in poor consistency of the taste of the finished product when cooking meat ingredients of different qualities for different users, making it difficult to meet users' taste requirements for meat dishes.

[0050] To address the aforementioned problems, this application proposes the following technical concept: Low-temperature plasma (LTP) treatment of meat can induce protein denaturation in the meat. This denaturation can lead to relaxation of muscle fiber structure, thereby improving the tenderness of the meat. It can also affect the activity of endogenous enzymes in the meat (such as calpain), which can promote the degradation of muscle tissue, thus increasing tenderness. Therefore, a plasma treatment device can be installed on the cooking equipment. Before cooking the meat, the cooking equipment acquires the cooking information of the meat, including: information about the meat to be treated, the dish to be cooked, and user requirements. Based on the information about the meat to be treated and the dish to be cooked, the plasma treatment conditions are determined, and based on the user requirements, the plasma treatment conditions are adjusted to obtain the adjusted... Plasma treatment conditions; according to the adjusted plasma treatment conditions, the plasma treatment device is controlled to perform low-temperature plasma treatment on the meat to be treated, so as to tenderize the meat and improve the taste of the finished dish; according to the cooking parameters corresponding to the dish, the cooking equipment is controlled to cook the meat to be cooked; since the low-temperature plasma treatment conditions are initially determined based on the information of the meat to be treated and then adjusted according to user needs, the taste of the dishes obtained by cooking the meat after low-temperature plasma treatment under different ingredient conditions can meet the diverse needs of users.

[0051] The technical solutions of this application and how they solve the aforementioned technical problems are described in detail below with specific embodiments. These specific embodiments may exist independently or in combination with each other. Identical or similar concepts or processes may not be repeated in some embodiments. The embodiments of this application will now be described with reference to the accompanying drawings.

[0052] Figure 1 This is a schematic diagram of the structure of a cooking device provided in an embodiment of this application. The food cooking method provided in this application can be applied to, for example... Figure 1 The cooking device 10 shown includes: an inner pot 101, a plasma processing device 102, a cooking device 103, and a control terminal 104.

[0053] The control terminal 104 is communicatively connected to the plasma treatment device 102. The cooking device 10 is also equipped with an interactive device. The user places the ingredients to be processed into the cooking device and, through the control interface provided by the interactive device, clicks the corresponding function buttons to input control commands to the cooking device 10 to execute the tenderizing program and cook the dish. The control terminal 104 responds to the control commands and obtains the cooking information of the ingredients, including: information about the meat to be processed, the dish to be cooked, and user demand information. The control terminal 104 determines the plasma treatment conditions based on the information about the meat to be processed and the dish to be cooked, and adjusts the plasma treatment conditions based on the user demand information. The control terminal 104 controls the plasma treatment device 102 to perform low-temperature plasma treatment on the meat to be processed according to the adjusted plasma treatment conditions. The control terminal 104 controls the cooking device 103 to cook the meat to be processed according to the cooking parameters corresponding to the dish to be cooked.

[0054] The plasma treatment device 102 includes a surface dielectric barrier discharge exciter 1021 and a transformer 1022. The transformer 1022 is electrically connected to the surface dielectric barrier discharge exciter 1021. The surface dielectric barrier discharge exciter 1021 is disposed inside the inner liner 101 and is used to perform plasma treatment on meat placed in the inner liner.

[0055] The surface dielectric barrier discharge exciter 1021 includes a discharge electrode 10211 and a ground electrode 10212. The discharge electrode 10211 is used to connect the AC voltage provided by the transformer 1022, and the ground electrode 10212 is used to connect the ground wire 105. The surfaces of the discharge electrode 10211 and the ground electrode 10212 are covered with an insulating dielectric layer to generate surface dielectric barrier discharge plasma. The discharge electrode 10211 and the ground electrode 10212 are metal plates that are placed at intervals relative to each other along the vertical direction of the cooking device 10. The discharge electrode 10211 is located on the top inner side of the inner pot 101, and the ground electrode 10212 is located on the bottom inner side of the inner pot 101.

[0056] Figure 2 A flowchart illustrating the food cooking method provided in the embodiments of this application. Figure 1 .like Figure 2 As shown, the method includes:

[0057] S201: Obtain cooking information for cooking ingredients.

[0058] The cooking information includes: information about the meat to be processed, the dishes to be cooked, and user demand information. The user demand information may include, for example, meat condition description information, target user health record information, and target user preference information.

[0059] Specifically, the user places the ingredients to be processed into the cooking equipment and, through the control interface provided by the interactive device, clicks the corresponding function buttons to input control commands for executing the tenderizing program and cooking the dish. After determining that the user needs to execute the tenderizing program, the control device of the cooking equipment obtains the cooking information of the ingredients through the interactive device and / or corresponding sensing devices. For example, an image of the meat to be processed can be obtained through a camera, and then the processing information can be determined according to the corresponding image recognition algorithm. Alternatively, a cooking information collection interface can be provided to the user, where the user can input the information of the meat to be processed and the user's requirements. The interactive device can be, for example, a touch screen and voice interaction device set on the cooking equipment itself, or a touch screen and voice interaction device of a mobile terminal that establishes a communication connection with the cooking equipment. This application embodiment does not impose any special restrictions on the specific method of obtaining the cooking information.

[0060] S202: Based on the information of the meat to be processed and the dish to be cooked, determine the plasma processing conditions, and adjust the plasma processing conditions based on the user's requirements.

[0061] Specifically, the control device of the cooking equipment uses the acquired information on the meat to be processed and the dish to be cooked, according to the pre-stored mapping relationship between different information on the meat to be processed and the dish to be cooked and the plasma treatment conditions, to take the acquired information on the meat to be processed and the plasma treatment conditions corresponding to the dish to be cooked as the initial plasma treatment conditions; according to the user's requirements, the initial plasma treatment conditions are adjusted according to the preset parameter adjustment algorithm to obtain the adjusted plasma treatment conditions.

[0062] S203: According to the adjusted plasma treatment conditions, control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated.

[0063] Specifically, the control device of the cooking equipment determines the control parameters corresponding to the adjusted plasma treatment conditions according to the preset control algorithm, and sends control signals according to the control parameters to control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated in the cooking equipment. The processed meat is then ready to be cooked.

[0064] S204: Control the cooking equipment to cook the meat according to the cooking parameters corresponding to the dish.

[0065] Specifically, the control device of the cooking equipment obtains the cooking parameters corresponding to the dish from the corresponding storage location, and sends control signals according to the cooking parameters to control the cooking equipment to cook the meat to be cooked.

[0066] The food processing method provided in this application involves acquiring cooking information of the ingredients, including information about the meat to be processed, the dish to be cooked, and user requirements. Based on the information about the meat to be processed and the dish to be cooked, plasma processing conditions are determined, and these conditions are adjusted based on the user requirements to obtain adjusted plasma processing conditions. According to the adjusted plasma processing conditions, a plasma processing device is controlled to perform low-temperature plasma treatment on the meat to be processed, resulting in meat to be cooked. Based on the cooking parameters corresponding to the dish to be cooked, a cooking device is controlled to process the meat to be cooked. This method achieves differentiated tenderizing of meat ingredients using low-temperature plasma treatment technology based on different types of meat, dishes to be cooked, and user requirements, ensuring that the resulting dishes meet user expectations and improve user satisfaction.

[0067] Figure 3 A flowchart illustrating the food cooking method provided in the embodiments of this application. Figure 2 .like Figure 3 As shown, the method includes:

[0068] S301: Obtain cooking information for cooking ingredients.

[0069] The cooking information includes: information on the meat to be processed, the dishes to be cooked, and user demand information; the user demand information includes: meat status description information, target user health record information, and target user preference information; the information on the meat to be processed includes: meat type and meat quantity.

[0070] For example, a user selects the tenderizing program and the dish "roasted lamb chops" on the touchscreen of the cooking device. Then, in the collection interface displayed on the touchscreen, the user selects several options from the menu as the cooking information for the ingredients: "Meat status description: long frozen storage time; target user health profile: age 36, no dental or digestive diseases; target user preference: medium-rare tender texture; meat type: lamb ribs; meat quantity: 750 grams".

[0071] S302: Obtain the processing condition mapping relationship corresponding to the cooked dish.

[0072] The processing condition mapping relationship is used to indicate the mapping relationship between different meat information to be processed and different plasma processing conditions.

[0073] Specifically, the control device of the cooking equipment uses the identifier of the dish to retrieve a data structure associated with the identifier of the dish from the corresponding storage location, which stores the processing condition mapping relationship corresponding to the dish.

[0074] S303: Based on the processing condition mapping relationship, determine the plasma processing conditions corresponding to the type and quantity of meat.

[0075] The plasma treatment conditions include the target electron density and / or target ion density in the inner liner of the cooking equipment.

[0076] Specifically, the control device of the cooking equipment obtains the plasma processing conditions corresponding to the type and quantity of meat according to the processing condition mapping relationship.

[0077] S304: Based on the information of the meat to be processed and the health record information, obtain the recommended value of the taste parameters of the meat to be processed corresponding to the target user.

[0078] The texture parameters of the meat to be processed are pre-divided into multiple texture grades. For example, there can be ten texture grades, from grade one to grade ten. The tenderness of the meat decreases as the texture parameter grade increases. That is, the higher the grade, the greater the shear force required to break the meat.

[0079] Specifically, the control device of the cooking equipment obtains the recommended mapping relationship corresponding to the type of meat to be processed from the corresponding storage location. The recommended mapping relationship is a pre-established mapping relationship between different health record information and different taste parameter recommended values. According to the recommended mapping relationship, the taste parameter recommended value corresponding to the health record information is used as the taste parameter recommended value of the meat to be processed for the target user.

[0080] Continuing with the example above, the target user's health profile is: age 36, no dental or digestive diseases, and the recommended taste parameter value for the corresponding lamb ribs is level seven.

[0081] S305: Determine the target value of the taste parameter based on the target user preference information and the recommended value of the taste parameter.

[0082] Optionally, the specific method and steps for the control device of the cooking equipment to determine the target value of the taste parameter based on the target user preference information and the recommended value of the taste parameter can be as follows:

[0083] Step 1: Obtain the taste parameter preference value corresponding to the preference information.

[0084] Continuing with the example above, the target user's preference information is "5 / 10 cooked, tender texture", and the corresponding taste parameter preference value is level five.

[0085] Step 2: If the preferred value of the taste parameter differs from the recommended value of the taste parameter, send taste suggestion information to the user, and determine the target value of the taste parameter based on the feedback information of the taste suggestion information.

[0086] Continuing with the example above, the recommended taste parameter value for lamb ribs corresponding to the target user's health record is level seven, while the preferred taste parameter value corresponding to the target user's preference information is level five. Since the preferred taste parameter value differs from the recommended taste parameter value, the cooking device sends taste suggestion information to the user through an interactive device. For example, this could be a push notification with the message, "Would you prefer your roasted lamb ribs to be medium-rare or medium?" The user can choose one of two options provided in the push notification, such as "medium-rare." The interactive device generates corresponding feedback information based on the user's selection and sends it to the control device. The control device then determines the target taste parameter value to be level seven based on this feedback information.

[0087] Step 3: If the taste parameter preference value is the same as the taste parameter recommended value, the taste parameter preference value shall be used as the taste parameter target value.

[0088] S306: Adjust the plasma treatment conditions according to the target value of the taste parameter and the meat state description information.

[0089] Optionally, the specific steps for the control device of the cooking equipment to adjust the plasma treatment conditions based on the target value of the taste parameter and the description information of the meat state can be as follows:

[0090] Step 1: Obtain the default values ​​of the taste parameters corresponding to the cooked dish and the type of meat.

[0091] Specifically, the control device of the cooking equipment obtains the preset correspondence between different types of cooking dishes and meats and different default values ​​of taste parameters from the corresponding storage location, and obtains the default values ​​of taste parameters corresponding to the cooking dishes and meats based on the preset correspondence.

[0092] Step 2: Based on the default value of the taste parameter, the target value of the taste parameter, and the meat state description information, determine the adjustment value of the plasma treatment conditions to obtain the adjusted plasma treatment conditions.

[0093] Specifically, the control device of the cooking equipment calculates the difference between the default value and the target value of the taste parameter; for each processing condition value in the plasma processing conditions, a first compensation value is determined based on a numerical mapping relationship established in advance based on experiments between the taste parameter difference corresponding to the meat type and a first compensation value; a second compensation value is determined based on a numerical mapping relationship between the meat state description information and a second compensation value; the first compensation value, the second compensation value, and the current processing condition value are summed to obtain the adjusted processing condition value.

[0094] S307: Determine the initial control parameters of the plasma treatment device based on the plasma treatment conditions and the information of the meat to be treated, and control the plasma treatment device according to the initial control parameters.

[0095] The initial control parameters include: plasma discharge frequency and plasma discharge voltage.

[0096] Specifically, the control device of the cooking equipment determines the initial control parameters of the plasma treatment device based on the numerical mapping relationship between the quantity of meat corresponding to the type of meat and the plasma treatment conditions and the initial control parameters established in advance based on experiments, and generates corresponding control commands based on the initial control parameters, which are then sent to the plasma treatment device to control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated.

[0097] S308: Obtain plasma parameters in the inner liner, adjust the control parameters of the plasma treatment device according to the plasma parameters and the plasma treatment conditions, and control the plasma treatment device according to the adjusted control parameters.

[0098] The control parameters include: plasma discharge frequency and plasma discharge voltage.

[0099] Specifically, the control device of the cooking equipment obtains the plasma parameters in the inner pot through a detection device, such as a Langmuir probe; based on the plasma parameters and the plasma processing conditions, the control parameters of the plasma processing device are adjusted according to a preset closed-loop control algorithm, and the plasma processing device is controlled according to the adjusted control parameters. This application embodiment does not impose any special limitations on the specific content of the closed-loop control algorithm.

[0100] S309: Control the cooking equipment to cook the meat according to the cooking parameters corresponding to the dish.

[0101] The implementation of step S309 is similar to that of step S204, and will not be described again in this embodiment.

[0102] S310: Obtain feedback from the target user regarding their desired outcome of this cooking session.

[0103] The feedback intention is used to indicate whether the user is satisfied with the taste of the dish cooked this time.

[0104] Specifically, after the cooking process is completed, the control device of the cooking equipment sends feedback request information to the user through the interactive device. For example, it can send a message with the content "Are you satisfied with the taste of the meat this time?" The user can choose between "satisfied" and "unsatisfied" from the two selection buttons provided in the message. The interactive device generates corresponding feedback information based on the user's selection and sends it to the control device.

[0105] S311: If the feedback intention is satisfactory, then the target value of the taste parameter, the cooked dish, and the identifier of the target user are associated and stored.

[0106] Specifically, if the feedback intention is satisfactory, the control device of the cooking equipment associates and stores the target value of the taste parameter, the cooked dish, and the identifier of the target user to the corresponding storage location, so that when cooking the dish for the target user again, the target value of the taste parameter can be read from the storage location according to the cooked dish and the target user, so as to more quickly match the taste preferred by the user.

[0107] The cooking method provided in this application obtains the user's feedback on the taste of the dish after cooking. If the user is satisfied with the taste of the dish, the method associates and stores the target value of the taste parameter, the dish, and the user's identifier. When cooking the same dish for the user again, the method cooks according to the target value of the taste parameter. This reduces the amount of computation when determining the taste parameter, improves the response efficiency, and allows the taste parameter to accurately match the preferences of historical users, thereby improving user satisfaction.

[0108] Figure 4 This is a schematic diagram of the structure of a control device provided in an embodiment of this application. The control device is applied to a cooking device, which includes a plasma treatment device for performing low-temperature plasma treatment on the food ingredients to be processed within the cooking device. Figure 4 As shown, the control device 400 provided in this application includes:

[0109] The acquisition module 401 is used to acquire cooking information of cooking ingredients, including: information on the meat to be processed, the dish to be cooked, and user demand information;

[0110] The calculation module 402 is used to determine the plasma treatment conditions based on the information of the meat to be processed and the dish to be cooked, and to adjust the plasma treatment conditions based on the user demand information to obtain the adjusted plasma treatment conditions.

[0111] The control module 403 is used to control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated according to the adjusted plasma treatment conditions, so as to obtain the meat to be cooked; and to control the cooking device to cook the meat to be cooked according to the cooking parameters corresponding to the dish.

[0112] Optionally, the information on the meat to be processed includes: meat type and quantity; the user demand information includes: meat condition description information, target user health record information, and target user preference information; the calculation module 402 is specifically used to obtain the recommended taste parameter value of the meat to be processed corresponding to the target user based on the information on the meat to be processed and the health record information; determine the target taste parameter value based on the target user preference information and the recommended taste parameter value; and adjust the plasma processing conditions based on the target taste parameter value and the meat condition description information.

[0113] Optionally, the calculation module 402 is specifically used to obtain the default values ​​of the taste parameters corresponding to the cooked dish and the type of meat; and to determine the adjustment value of the plasma treatment conditions based on the default values ​​of the taste parameters, the target values ​​of the taste parameters, and the state description information of the meat, so as to obtain the adjusted plasma treatment conditions.

[0114] Optionally, the calculation module 402 is specifically used to obtain the taste parameter preference value corresponding to the preference information; when the taste parameter preference value is different from the taste parameter recommended value, send taste suggestion information to the user, and determine the taste parameter target value based on the feedback information of the taste suggestion information; when the taste parameter preference value is the same as the taste parameter recommended value, use the taste parameter preference value as the taste parameter target value.

[0115] Optionally, the acquisition module 401 is further configured to acquire the target user's feedback intention on the cooking process, wherein the feedback intention is used to indicate whether the user is satisfied with the taste of the dish cooked; when the feedback intention is satisfied, the target value of the taste parameter, the cooked dish, and the identifier of the target user are associated and stored.

[0116] Optionally, the plasma treatment conditions include: target electron density and / or target ion density in the inner liner of the cooking equipment; the information on the meat to be treated includes: meat type and meat quantity; the calculation module 402 is specifically used to obtain the processing condition mapping relationship corresponding to the cooked dish, the processing condition mapping relationship is used to indicate the mapping relationship between different meat information to be treated and different plasma treatment conditions; based on the processing condition mapping relationship, the plasma treatment conditions corresponding to the meat type and the meat quantity are determined.

[0117] Optionally, the control module 403 is specifically used to determine the initial control parameters of the plasma treatment device based on the plasma treatment conditions and the information of the meat to be treated, and to control the plasma treatment device based on the initial control parameters; to obtain the plasma parameters in the inner liner, to adjust the control parameters of the plasma treatment device based on the plasma parameters and the plasma treatment conditions, and to control the plasma treatment device based on the adjusted control parameters, wherein the control parameters include: plasma discharge frequency and plasma discharge voltage.

[0118] The control device provided in this embodiment can be used to execute the technical solutions of the above method embodiments. Its implementation principle and technical effects are similar, and will not be described again here.

[0119] In addition, this embodiment also provides a computer-readable storage medium storing a computer program thereon, which is executed by a processor to implement the food cooking method of the above embodiment.

[0120] In the several embodiments provided by this invention, it should be understood that the disclosed apparatus and methods can be implemented in other ways. For example, the apparatus embodiments described above are merely illustrative; for instance, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces; the indirect coupling or communication connection between apparatuses or units may be electrical, mechanical, or other forms.

[0121] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.

[0122] Furthermore, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or in the form of hardware plus software functional units.

[0123] The integrated units implemented as software functional units described above can be stored in a computer-readable storage medium. These software functional units, stored in a storage medium, include several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) or processor to execute partial steps of the methods of the various embodiments of the present 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.

[0124] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the above-described division of functional modules is merely an example. In practical applications, the above functions can be assigned to different functional modules as needed, that is, the internal structure of the device can be divided into different functional modules to complete all or part of the functions described above. The specific working process of the device described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0125] The technical solutions of this application have been described above with reference to the preferred embodiments shown in the accompanying drawings. However, it is readily understood by those skilled in the art that the scope of protection of this application is obviously not limited to these specific embodiments. The above embodiments are only used to illustrate the technical solutions of this application and are not intended to limit them. Although this application has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some or all of the technical features therein. 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 this application.

Claims

1. A method for cooking ingredients, characterized in that, A method for applying to cooking equipment, the cooking equipment including: a plasma treatment device, the plasma treatment device being used to perform low-temperature plasma treatment on food ingredients to be treated within the cooking equipment, the method comprising: Obtain cooking information for the ingredients, including: information on the meat to be processed, the dish to be cooked, and user requirements. Based on the information of the meat to be processed and the dish to be cooked, the plasma processing conditions are determined, and based on the user's requirements, the plasma processing conditions are adjusted to obtain the adjusted plasma processing conditions. According to the adjusted plasma treatment conditions, the plasma treatment device is controlled to perform low-temperature plasma treatment on the meat to be treated, so as to obtain the meat to be cooked. The cooking equipment is controlled to cook the meat according to the cooking parameters corresponding to the dish.

2. The method according to claim 1, characterized in that, The information about the meat to be processed includes: meat type and quantity; the user requirement information includes: meat condition description, target user health record information, and target user preference information; the adjustment of the plasma processing conditions based on the user requirement information includes: Based on the information of the meat to be processed and the health record information, obtain the recommended value of the taste parameter of the meat to be processed for the target user; Based on the target user preference information and the recommended values ​​of the taste parameters, determine the target values ​​of the taste parameters; The plasma treatment conditions are adjusted based on the target values ​​of the taste parameters and the description information of the meat state.

3. The method according to claim 2, characterized in that, The step of adjusting the plasma treatment conditions based on the target value of the texture parameter and the meat state description information includes: Obtain the default values ​​of the taste parameters corresponding to the cooked dish and the type of meat; Based on the default value of the taste parameter, the target value of the taste parameter, and the meat state description information, the adjustment value of the plasma treatment conditions is determined to obtain the adjusted plasma treatment conditions.

4. The method according to claim 2, characterized in that, The step of determining the target value of the taste parameter based on the preference information and the recommended value of the taste parameter includes: Obtain the taste parameter preference value corresponding to the preference information; If the preferred value of the taste parameter differs from the recommended value of the taste parameter, taste suggestion information is sent to the user, and the target value of the taste parameter is determined based on the feedback information of the taste suggestion information. If the preferred value of the taste parameter is the same as the recommended value of the taste parameter, the preferred value of the taste parameter shall be used as the target value of the taste parameter.

5. The method according to claim 2, characterized in that, After controlling the cooking equipment to cook the meat according to the cooking parameters corresponding to the dish, the method further includes: Obtain the target user's feedback intention regarding this cooking, wherein the feedback intention is used to indicate whether the user is satisfied with the taste of the dish cooked in this cooking; If the feedback intention is satisfactory, then the target value of the taste parameter, the cooked dish, and the identifier of the target user are associated and stored.

6. The method according to claim 1, characterized in that, The plasma treatment conditions include: the target electron density and / or target ion density in the inner liner of the cooking equipment; the information on the meat to be treated includes: the type and quantity of meat; determining the plasma treatment conditions based on the information on the meat to be treated and the dish to be cooked includes: Obtain the processing condition mapping relationship corresponding to the cooked dish, and the processing condition mapping relationship is used to indicate the mapping relationship between different meat information to be processed and different plasma processing conditions; Based on the processing condition mapping relationship, the plasma processing conditions corresponding to the type and quantity of meat are determined.

7. The method according to claim 1, characterized in that, The step of controlling the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated according to the adjusted plasma treatment conditions includes: Based on the plasma treatment conditions and the information of the meat to be treated, the initial control parameters of the plasma treatment device are determined, and the plasma treatment device is controlled according to the initial control parameters. The plasma parameters in the inner liner are obtained. Based on the plasma parameters and the plasma processing conditions, the control parameters of the plasma processing device are adjusted, and the plasma processing device is controlled according to the adjusted control parameters. The control parameters include: plasma discharge frequency and plasma discharge voltage.

8. A cooking device, characterized in that, The cooking equipment includes: an inner pot, a plasma treatment device, and a cooking device. The plasma treatment device includes a surface dielectric barrier discharge exciter and a transformer. The transformer is electrically connected to the surface dielectric barrier discharge exciter. The surface dielectric barrier discharge exciter is disposed inside the inner pot. The surface dielectric barrier discharge exciter is used to perform plasma treatment on meat placed in the inner pot. The cooking device is used to cook the meat placed in the inner pot. The cooking device further includes a control terminal, which is communicatively connected to the plasma processing device, and is used to execute the food cooking method as described in any one of claims 1 to 7.

9. A control device, characterized in that, Applied to cooking equipment, the cooking equipment includes: a plasma treatment device, the plasma treatment device being used to perform low-temperature plasma treatment on food ingredients to be treated within the cooking equipment, and the control device including: The acquisition module is used to acquire cooking information of cooking ingredients, including: information on the meat to be processed, the dish to be cooked, and user demand information; The calculation module is used to determine the plasma treatment conditions based on the information of the meat to be processed and the dish to be cooked, and to adjust the plasma treatment conditions based on the user demand information to obtain the adjusted plasma treatment conditions. The control module is used to control the plasma treatment device to perform low-temperature plasma treatment on the meat to be treated according to the adjusted plasma treatment conditions, so as to obtain the meat to be cooked; and to control the cooking equipment to cook the meat to be cooked according to the cooking parameters corresponding to the dish.

10. A computer-readable storage medium, characterized in that, The computer-readable storage medium stores computer-executable instructions, which, when executed by a processor, are used to implement the food cooking method as described in any one of claims 1 to 7.

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