Food material feeding control method and device, storage medium and cooking equipment

Abstract

The application discloses a food material putting control method and device, a storage medium and a cooking equipment. The method comprises the following steps: determining a food material adjustment mode according to attribute information of the food material in a cooking pot, and generating a corresponding cooking adjustment instruction, so that the food material can be adjusted according to the food material adjustment mode by executing the cooking adjustment instruction. According to the application, the best food material adjustment mode is determined according to the attribute information of the food material, so that the food material can be kept in the best state during the cooking process, and problems such as sticking of the food material in the pot can be avoided. For ordinary users, the food material putting control method can automatically realize the adjustment of the food material, and the professional cooking skills and knowledge are not required, so that the professional cooking effect can be easily realized, and the cooking experience of the users is improved.

Description

Technical Field

[0001] This application relates to the field of intelligent cooking technology, and in particular to a method and device for controlling the feeding of ingredients, a storage medium, and cooking equipment. Background Technology

[0002] In modern kitchen cooking, the application of automation and intelligent technologies is becoming increasingly widespread, with ingredient dispensing control being a key aspect of cooking automation. However, existing ingredient dispensing technologies still have some problems in their execution, which to some extent affect the cooking effect and efficiency.

[0003] In traditional cooking, especially when using automated recipes, seasonings such as salt and soy sauce are often added directly to the bottom of the pot. This method usually yields good results when there is a sufficient amount of food and the addition angle is accurate. However, when there is less food or the addition angle is off, sauces and other seasonings often fail to reach the food and instead settle at the bottom of the pot. This not only causes sauces to stick to the pot during cooking, affecting even heating and cooking results, but can also lead to burnt sauces producing unpleasant odors and even affecting the overall taste and quality of the dish. Summary of the Invention

[0004] In view of this, the embodiments of this application provide a method and device for controlling the feeding of ingredients, a storage medium, and a cooking equipment. By dynamically adjusting the feeding method of ingredients through intelligent means, the phenomenon of sticking to the pot is effectively avoided, and the cooking effect and user experience are improved.

[0005] According to one aspect of this application, a method for controlling the delivery of food ingredients is provided, the method comprising:

[0006] Obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment command corresponding to the ingredient adjustment method;

[0007] Execute the cooking adjustment command to adjust the ingredients according to the ingredient adjustment method.

[0008] According to another aspect of this application, a food ingredient dispensing control device is provided, the device comprising:

[0009] The instruction generation module is used to obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment instruction corresponding to the ingredient adjustment method.

[0010] The instruction execution module is used to execute the cooking adjustment instructions so that the ingredients are adjusted according to the ingredient adjustment method.

[0011] According to another aspect of this application, a storage medium is provided that stores a computer program thereon, which, when executed by a processor, implements the above-described food ingredient dispensing control method.

[0012] According to another aspect of this application, a cooking device is provided, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor, wherein the processor executes the program to implement the above-described food ingredient dispensing control method.

[0013] By employing the above technical solutions, this application provides a method and apparatus for controlling the addition of ingredients, a storage medium, and a cooking device. Based on the attribute information of the ingredients in the cooking pot, it determines the ingredient adjustment method and generates corresponding cooking adjustment instructions. Executing these instructions allows the ingredients to be adjusted according to the chosen method. By determining the optimal ingredient adjustment method based on ingredient attribute information, this application ensures that the ingredients remain in their best condition during cooking, preventing problems such as sticking to the pot. Furthermore, for ordinary users, this ingredient addition control method automatically adjusts the ingredients without requiring professional cooking skills or knowledge, easily achieving professional-level cooking results and enhancing the user's cooking experience.

[0014] The above description is only an overview of the technical solution of this application. In order to better understand the technical means of this application and to implement it in accordance with the contents of the specification, and to make the above and other objects, features and advantages of this application more obvious and understandable, the following are specific embodiments of this application. Attached Figure Description

[0015] The accompanying drawings, which are included to provide a further understanding of this application and form part of this application, illustrate exemplary embodiments and are used to explain this application, but do not constitute an undue limitation of this application. In the drawings:

[0016] Figure 1 A flowchart illustrating a method for controlling the delivery of ingredients according to an embodiment of this application is shown;

[0017] Figure 2 A flowchart illustrating another food ingredient dispensing control method provided in an embodiment of this application is shown;

[0018] Figure 3 A schematic diagram of the structure of a food ingredient dispensing control device provided in an embodiment of this application is shown. Detailed Implementation

[0019] The present application will be described in detail below with reference to the accompanying drawings and embodiments. It should be noted that, unless otherwise specified, the embodiments and features described in the embodiments of the present application can be combined with each other.

[0020] This embodiment provides a method for controlling the addition of food ingredients, such as... Figure 1 As shown, the method includes:

[0021] Step 101: Obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment command corresponding to the ingredient adjustment method;

[0022] Step 102: Execute the cooking adjustment command to adjust the ingredients according to the ingredient adjustment method.

[0023] This application proposes a method for controlling the addition of ingredients, aiming to optimize the ingredient addition process and improve cooking results through intelligent means. First, the method acquires the ingredient attribute information of the ingredients in the cooking pot. This information may include the quantity of ingredients in the pot, the type of ingredients, and cooking requirements (such as whether they are fragile). Second, based on the ingredient attribute information, the optimal distribution or adjustment strategy of the ingredients in the cooking pot is determined, i.e., the ingredient adjustment method. For example, when there is a large quantity of ingredients in the pot, they can be dispersed to increase the contact area between the ingredients added later and the existing ingredients, thus preventing newly added ingredients from sticking to the pot. Additionally, for fragile ingredients, a gentle stirring method can be used to disperse them and prevent breakage, thereby ensuring that the ingredients maintain their optimal state during cooking, such as texture, color, and nutritional value. Furthermore, based on the ingredient adjustment method, specific operation instructions, such as stirring speed, stirring direction, and stirring time, are generated for the cooking equipment to execute. After receiving a cooking adjustment instruction, the cooking equipment (such as a smart stir-fry machine, a mixing pot, etc.) performs the corresponding operation according to the instruction requirements, such as adjusting the stirring speed, direction and time, to ensure that the ingredients are cooked in the predetermined adjustment method.

[0024] By applying the technical solution of this embodiment, the ingredient adjustment method is determined based on the attribute information of the ingredients in the cooking pot, and a corresponding cooking adjustment instruction is generated. This allows the ingredients to be adjusted according to the specified method by executing the cooking adjustment instruction. This embodiment, by determining the optimal ingredient adjustment method based on ingredient attribute information, ensures that the ingredients remain in their best condition during cooking, preventing problems such as sticking to the pot. Furthermore, for ordinary users, this ingredient dispensing control method can automatically adjust ingredients without requiring professional cooking skills or knowledge, easily achieving professional-level cooking results and enhancing the user's cooking experience.

[0025] Furthermore, as a refinement and extension of the specific implementation of the above embodiments, and to fully illustrate the specific implementation process of this embodiment, another method for controlling the addition of ingredients is provided, such as... Figure 2 As shown, the method includes:

[0026] Step 201: In response to the seasoning dispensing command, obtain the ingredient attribute information of the ingredients in the cooking pot, wherein the ingredient attribute information includes the amount of ingredients.

[0027] This application embodiment can dynamically adjust the way ingredients are added based on the amount of ingredients in the cooking pot using intelligent means, ensuring that seasonings are accurately and evenly added to the ingredients, thereby avoiding sticking and improving cooking results. Specifically, when the user or the cooking system automatically triggers the seasoning addition operation, the instruction is activated. The amount of ingredients in the pot is obtained through the ingredient information set in the electronic recipe, the ingredient addition information of the intelligent cooking device beforehand, sensors, or image recognition technology. This is the basis for subsequent adjustments to the ingredient addition method.

[0028] Step 202: If the amount of ingredients is greater than or equal to the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the dispersed ingredient method.

[0029] Step 203: If the amount of ingredients is less than the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the concentrated ingredient method.

[0030] Furthermore, a reference ingredient quantity threshold is obtained. This threshold can be set based on cooking experience or experimental data to determine whether the ingredient quantity is sufficient. When the ingredient quantity is sufficient, there may be areas where the ingredient is concentrated and areas where it is scattered. To prevent the seasoning from directly contacting the heating surface of the pot and sticking when it is placed directly into the gaps between the ingredients, the ingredients need to be spread evenly so that the seasoning can be applied to and evenly cover the ingredients, preventing sticking. When the ingredient quantity is small, to ensure that the seasoning is accurately applied, the ingredients need to be grouped together to form a relatively concentrated application area.

[0031] In one optional embodiment, the ingredient attribute information further includes ingredient type; before determining the ingredient adjustment method based on the ingredient attribute information, the method further includes: determining a reference ingredient quantity threshold corresponding to the ingredient type based on the preset correspondence between ingredient type and ingredient quantity threshold, wherein the ingredient quantity threshold corresponding to different preset ingredient types is the amount of ingredient that can cover the preset seasoning delivery area in the cooking pot by conducting a uniform distribution test on the corresponding types of ingredients in the cooking pot.

[0032] The type of ingredients not only affects their physical properties but also their optimal distribution during cooking and the method of seasoning application. Therefore, before determining the adjustment method based on ingredient attributes, a reference ingredient quantity threshold can be determined based on the pre-defined correspondence between ingredient types and quantity thresholds. Specifically, this reference quantity threshold is not static but is obtained through uniform distribution experiments on different types of ingredients within their cooking pots. The purpose of the experiments is to determine the minimum amount of ingredients required to evenly cover the pre-defined seasoning application area in the cooking pot. For different types of ingredients, the required minimum quantity will vary due to their different physical properties and cooking requirements. Therefore, a correspondence between ingredient types and quantity thresholds can be established to quickly determine the reference quantity threshold based on the ingredient type during actual cooking. For example, for leafy vegetables (such as spinach and lettuce), due to their larger surface area, they are easily dispersed in the cooking pot, thus requiring a relatively low quantity threshold; while for smaller, more regularly shaped ingredients (such as diced meat and shrimp), a relatively larger quantity is needed to achieve uniform distribution. Furthermore, after determining the reference ingredient quantity thresholds for different ingredient types, the actual quantity of ingredients in the cooking pot, combined with the ingredient types, can be used to determine whether the ingredient distribution needs adjustment, and corresponding cooking adjustment instructions can be generated. This implementation method, by determining the ingredient distribution based on ingredient types and quantity thresholds, allows for more precise control of the ingredient's position in the cooking pot, ensuring that seasonings are accurately applied to the ingredients, avoiding seasoning waste and sticking. Moreover, through intelligent ingredient application control, users can complete the cooking process more quickly without manually adjusting ingredient positions or adding seasonings, improving cooking efficiency and convenience.

[0033] In one optional embodiment, after determining the reference ingredient quantity threshold corresponding to the ingredient type based on the preset correspondence between ingredient types and ingredient quantity thresholds, the method further includes: acquiring cooking information of the ingredients in the cooking pot, wherein the cooking information includes cooking temperature and cooking time; acquiring a target ingredient quantity threshold coefficient corresponding to the cooking time based on the change relationship between the ingredient quantity threshold coefficient of the ingredient type at the cooking temperature and the cooking time; and adjusting the reference ingredient quantity threshold based on the target ingredient quantity threshold coefficient.

[0034] This can be further enhanced by using cooking information of the ingredients in the cookware as a reference factor for adjusting the ingredient quantity threshold. Specifically, cooking information can include cooking temperature and cooking time. First, based on a pre-defined correspondence between ingredient types and ingredient quantity thresholds, an initial reference ingredient quantity threshold is determined for each ingredient type. To avoid this initial value failing to fully adapt to actual changes during cooking, the influence of cooking temperature and cooking time on the ingredient quantity threshold can be further considered. Specifically, through prior experimental research or data analysis, the relationship between the ingredient quantity threshold coefficient and cooking time for different ingredient types at different cooking temperatures can be obtained. This relationship reflects the potential changes in the physical properties and distribution of ingredients during cooking due to temperature variations and the passage of time, and the impact of these changes on the accuracy of seasoning application. During actual cooking, the cooking temperature and cooking time are acquired, and based on the pre-established relationship, the target ingredient quantity threshold coefficient corresponding to the current cooking conditions is calculated. Then, this coefficient is used to adjust the initial reference ingredient quantity threshold to obtain an ingredient quantity threshold that better matches the current cooking state. For example, for a certain easily cooked ingredient, its volume may shrink and its surface may become drier as cooking time increases. At this point, if the initial ingredient quantity threshold is still used to determine whether the ingredient distribution needs adjustment, it may lead to inaccurate seasoning application. However, by introducing cooking information and making dynamic adjustments, it can better adapt to changes in different ingredient types, cooking temperatures, and cooking times, allowing for a more accurate assessment of the ingredient distribution and ensuring that seasonings are accurately applied to the ingredients. This implementation method, by introducing cooking information as a reference factor for adjusting the ingredient quantity threshold, allows for a more comprehensive understanding of changes in the ingredient state during the cooking process. By considering the impact of cooking temperature and cooking time on the ingredient quantity threshold, it is possible to adjust the threshold in real time, thereby more accurately determining the distribution of ingredients in the cooking pot. This helps improve the real-time accuracy of seasoning application, avoiding seasoning waste and sticking to the pot.

[0035] Step 204: When the ingredient adjustment method is to disperse the ingredients, generate a stirring claw dispersing command or a cooking pot dispersing command as a cooking adjustment command. The stirring claw dispersing command is used to control the stirring claw of the cooking pot to disperse the ingredients, and the cooking pot dispersing command is used to control the pot state of the cooking pot to disperse the ingredients.

[0036] Step 205: When the ingredient adjustment method is concentrated ingredient method, generate a stirring claw concentration command or a cooking pot concentration command as a cooking adjustment command. The stirring claw concentration command is used to control the stirring claw of the cooking pot to stir the ingredients to a concentrated position, and the cooking pot concentration command is used to control the pot state of the cooking pot to concentrate the ingredients.

[0037] In this embodiment, when the ingredient adjustment method is determined to be a food dispersion method, a stirring claw dispersing command or a cooking pot dispersing command is generated. The stirring claw dispersing command controls the stirring claws of the cooking pot to disperse the ingredients in a specific manner (e.g., rotation, flipping). The cooking pot dispersing command controls the cooking pot's state (e.g., tilting, vibration) to disperse the ingredients. Conversely, when the ingredient adjustment method is determined to be a food concentration method, a stirring claw concentrating command or a cooking pot concentrating command is generated. The stirring claw concentrating command controls the stirring claws to stir the ingredients to a specific concentrated position on the pot. The cooking pot concentrating command concentrates the ingredients by adjusting the pot's state (e.g., translation, tilting).

[0038] Furthermore, in one optional embodiment, the seasoning application is determined to be either precise or fuzzy based on the ingredient adjustment method. If the ingredient adjustment method is a dispersed method, the seasoning application is determined to be fuzzy in response to the ingredient adjustment method. If the ingredient adjustment method is a concentrated method, the seasoning application is determined to be precise in response to the ingredient adjustment method. When the seasoning application is precise, the pot is rotated to the corresponding seasoning application position or the application direction of the seasoning application device is adjusted to apply the seasoning to the area where the ingredients are concentrated. The area where the ingredients are concentrated can be identified by activating a visual recognition device or by pre-setting a precise application area. When the seasoning application is fuzzy, it can be set so that the seasoning can be applied whenever the pot is within a certain rotation angle range, without the need to identify or set an area where the ingredients are concentrated. In this embodiment, determining whether the seasoning application is precise or fuzzy based on the ingredient adjustment method allows for more precise restriction of the seasoning application area, thereby more accurately applying the seasoning to the ingredients and preventing the seasoning from directly contacting the pot and causing sticking. Meanwhile, the visual recognition device is only activated when the seasoning is being dispensed precisely, reducing the frequency of its use and extending its lifespan, thereby improving seasoning dispensing efficiency while ensuring accuracy.

[0039] In one optional embodiment, generating a stirring claw dispersing command includes: determining the reverse direction of the rotation direction of the cooking pot as the rotation direction of the first stirring claw, and generating a stirring claw dispersing command including the rotation direction of the first stirring claw; generating a stirring claw concentrating command includes: determining the rotation direction of the cooking pot as the rotation direction of the second stirring claw, and generating a stirring claw concentrating command including the rotation direction of the second stirring claw; generating a cooking pot dispersing command includes: generating a cooking pot dispersing command including a dispersing working mode, wherein the dispersing working mode includes a rotation mode and a vibration mode; generating a cooking pot concentrating command includes: generating a cooking pot concentrating command including a concentrating working mode, wherein the concentrating working mode includes a tilting mode.

[0040] Regarding the mixing claw dispersing command: When it's necessary to disperse ingredients, the direction opposite to the rotation direction of the cooking pot can be determined as the first mixing claw rotation direction. This is because rotating the mixing claw in the opposite direction can more effectively disperse clumps of ingredients, making their distribution more even. A mixing claw dispersing command containing the first mixing claw rotation direction is generated, which guides the mixing claw to rotate in the specified direction to disperse the ingredients. Regarding the mixing claw concentrating command: When it's necessary to concentrate ingredients, the rotation direction of the cooking pot can be determined as the second mixing claw rotation direction. Conversely to the dispersing command, rotating the mixing claw in the same direction can push the ingredients to one side of the pot, concentrating them. A mixing claw concentrating command containing the second mixing claw rotation direction is generated, which guides the mixing claw to rotate in the specified direction to concentrate the ingredients. Regarding the cooking pot dispersing command: In addition to the mixing claw action, ingredients can also be dispersed by adjusting the state of the cooking pot itself. A cooking pot dispersing command containing dispersing modes is generated, where the dispersing modes include rotation mode and vibration mode. The rotation mode allows the entire pot to rotate, causing the food to rotate and collide with each other, thus dispersing it. The vibration mode uses the vibration of the pot to make the food bounce inside, achieving the same dispersion effect. Regarding the pot concentration command: Similarly, food can be concentrated by adjusting the state of the cooking pot. A pot concentration command is generated that includes a concentration working mode, which is a tilt mode. The tilt mode raises one side of the pot and lowers the other, causing the food to concentrate on the lower side under gravity. This implementation method allows for faster and more effective dispersion and concentration of food by clearly defining the specific action commands of the stirring claw and the cooking pot, improving cooking efficiency and reducing manual intervention. Uniform dispersion of food ensures that seasonings can fully contact the food, improving the evenness of cooking. Simultaneously, food concentration helps to more accurately control the position of food when needed (such as when adding seasonings or performing specific cooking steps). Different dispersion and concentration working modes provide more options for cooking. In practical applications, the appropriate mode can be selected based on specific cooking needs, food characteristics, and the function of the cooking utensils, making the cooking process more flexible and adaptable.

[0041] Step 206: Execute the cooking adjustment command to adjust the ingredients according to the ingredient adjustment method.

[0042] Step 207: After the cooking adjustment instruction is completed, execute the seasoning addition instruction.

[0043] In this embodiment, the cooking device executes corresponding operations based on the generated adjustment instructions to adjust the distribution of the ingredients. After the ingredient distribution is adjusted, the seasoning is added to ensure that the seasoning is accurately and evenly distributed onto the ingredients.

[0044] In one optional implementation, the step of obtaining the ingredient attribute information of the ingredients in the cooking pot in response to the seasoning dispensing instruction includes: determining the type of seasoning corresponding to the seasoning dispensing instruction in response to the seasoning dispensing instruction; if the type of seasoning belongs to a preset easy-stick pan type and the liquid volume in the cooking pot is less than a preset liquid volume threshold, then obtaining the ingredient attribute information of the ingredients in the cooking pot; otherwise, executing the seasoning dispensing instruction.

[0045] When a seasoning addition command is received, the type of seasoning corresponding to the command can be determined first. If the seasoning type belongs to a preset type of easily sticky pan (e.g., starchy seasonings, certain sauces, etc.), it is further determined whether the liquid volume in the cooking pot is less than a preset liquid volume threshold. The liquid volume not only regulates the cooking state of the ingredients but also effectively prevents seasonings from sticking to the pan. When the liquid volume is insufficient, the seasoning is likely to adhere directly to the bottom of the pan after addition, causing sticking, which not only affects the cooking effect but may also damage the cooking pot. Therefore, if the seasoning type belongs to an easily sticky pan and the liquid volume is less than the preset liquid volume threshold, the execution of the seasoning addition command can be temporarily suspended. Instead, the ingredient attribute information of the ingredients in the cooking pot is obtained, and the steps after step 202 above are continued. If the seasoning type does not belong to an easily sticky pan, or although it belongs to an easily sticky pan but the liquid volume is not less than the preset liquid volume threshold, the seasoning addition command can be executed directly without additional cooking adjustments. This implementation method effectively prevents seasonings from sticking to the pan by checking the liquid level before adding them, thus avoiding uneven distribution of seasonings and ensuring the flavor absorption of the ingredients and the overall cooking quality.

[0046] In one optional embodiment, if the seasoning type belongs to a preset easy-stick pan type, then the current cooking dish corresponding to the cooking pot is determined, and if the cooking dish belongs to a preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than a preset liquid volume threshold according to the current cooking step of the current cooking dish, and if the cooking dish does not belong to the preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than the preset liquid volume threshold.

[0047] The liquid volume in the cooking pot can be determined as follows: When the seasoning type is determined to be a preset "easy-stick" type, the current dish being cooked in the cooking pot is further determined. If the dish is a preset high-liquidity type (such as soups, stews, etc.), the liquid volume in the cooking pot is judged to be less than the preset liquid volume threshold based on the current cooking step. This is because high-liquidity dishes usually have more liquid during cooking, but the liquid volume may vary at different cooking steps, so it is necessary to judge according to the actual situation. If the dish is not a preset high-liquidity type (such as stir-fries, pan-fried meat, etc.), it can be directly determined that the liquid volume in the cooking pot is less than the preset liquid volume threshold. This is because these dishes usually have less liquid during cooking, and easy-stick seasonings are more likely to cause sticking, so there is no need to further judge the liquid volume, and subsequent processing can proceed directly. Based on the above judgment, if the liquid volume is less than the preset liquid volume threshold, the ingredient attribute information of the ingredients in the cooking pot will be obtained, and corresponding cooking adjustment instructions will be generated based on this information to optimize the distribution of ingredients or increase the liquid volume, thereby creating better conditions for seasoning addition. By refining the liquid quantity judgment logic according to the type of dish being cooked through the above implementation methods, it is possible to more accurately determine whether the liquid level in the cooking pot is sufficient. This avoids misjudging insufficient liquid when it is sufficient, thus preventing unnecessary cooking adjustments. For dishes with high liquid content, the liquid quantity can be judged based on the current cooking step, which helps to adjust the liquid quantity in a timely manner during cooking, avoiding the need for remedial measures later in the cooking process. Simultaneously, for dishes without high liquid content, insufficient liquid can be directly determined, allowing for faster subsequent processing and improved cooking efficiency.

[0048] By applying the technical solution of this application embodiment, the method of food delivery is dynamically adjusted through intelligent means, effectively avoiding sticking to the pan and improving cooking results and user experience. By introducing food attribute information and cooking information, accurate judgment and adjustment of food distribution are achieved, enhancing the adaptability and flexibility of the cooking system. By refining the liquid volume judgment logic and defining the specific action instructions of the stirring claw and cooking pot, the efficiency of food dispersion and concentration is further improved, the cooking process control is optimized, making cooking easier, more convenient and efficient, while improving the uniformity and flexibility of cooking, bringing a better cooking experience to users.

[0049] Furthermore, as Figure 1 To specifically implement the method, this application provides a food ingredient dispensing control device, such as... Figure 3 As shown, the device includes:

[0050] The instruction generation module is used to obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment instruction corresponding to the ingredient adjustment method.

[0051] The instruction execution module is used to execute the cooking adjustment instructions so that the ingredients are adjusted according to the ingredient adjustment method.

[0052] Optionally, in this embodiment, the instruction generation module is further configured to respond to a seasoning dispensing instruction before obtaining the ingredient attribute information of the ingredients in the cooking pot; the instruction execution module is further configured to execute the seasoning dispensing instruction after the ingredients are adjusted according to the ingredient adjustment method.

[0053] In this embodiment of the application, optionally, the ingredient attribute information includes the quantity of ingredients; the instruction generation module is further configured to:

[0054] If the amount of ingredients is greater than or equal to the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the dispersed ingredient method;

[0055] If the amount of ingredients is less than the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the concentrated ingredient method.

[0056] Optionally, in this embodiment of the application, the ingredient attribute information further includes the ingredient type; the instruction generation module is further configured to:

[0057] Based on the preset correspondence between ingredient types and ingredient quantity thresholds, a reference ingredient quantity threshold corresponding to the ingredient type is determined. The ingredient quantity threshold corresponding to different preset ingredient types is the amount of ingredient that can cover the preset seasoning delivery area in the cooking pot, obtained by conducting a uniform distribution test on the corresponding types of ingredients in the cooking pot.

[0058] Optionally, in this embodiment of the application, the instruction generation module is further configured to:

[0059] Obtain cooking information of the ingredients in the cooking pot, wherein the cooking information includes cooking temperature and cooking time;

[0060] Based on the relationship between the threshold coefficient of the amount of the ingredients at the cooking temperature and the cooking time, the target threshold coefficient of the amount of ingredients corresponding to the cooking time is obtained.

[0061] The reference ingredient quantity threshold is adjusted based on the target ingredient quantity threshold coefficient.

[0062] Optionally, in this embodiment of the application, the instruction generation module is further configured to:

[0063] When the ingredient adjustment method is to disperse the ingredients, a stirring claw dispersing command or a cooking pot dispersing command is generated. The stirring claw dispersing command is used to control the stirring claw of the cooking pot to disperse the ingredients, and the cooking pot dispersing command is used to control the pot state of the cooking pot to disperse the ingredients.

[0064] When the ingredient adjustment method is to concentrate the ingredients, a stirring claw concentration command or a cooking pot concentration command is generated. The stirring claw concentration command is used to control the stirring claw of the cooking pot to stir the ingredients to a concentrated position, and the cooking pot concentration command is used to control the pot state of the cooking pot to concentrate the ingredients.

[0065] Optionally, in this embodiment of the application, the instruction generation module is further configured to:

[0066] The direction opposite to the rotation direction of the cooking pot is determined as the rotation direction of the first stirring claw, and a stirring claw dispersing command containing the rotation direction of the first stirring claw is generated.

[0067] The rotation direction of the cooking pot is determined as the rotation direction of the second stirring claw, and a set of stirring claw instructions containing the rotation direction of the second stirring claw is generated;

[0068] Generate a cooking pot dispersing instruction that includes a dispersing working mode, wherein the dispersing working mode includes a rotation mode and a vibration mode;

[0069] Generate centralized instructions for cooking cookware that include centralized working modes, wherein the centralized working modes include tilt modes.

[0070] Optionally, in this embodiment of the application, the instruction generation module is further configured to:

[0071] In response to a seasoning dispensing instruction, the type of seasoning corresponding to the seasoning dispensing instruction is determined;

[0072] If the seasoning type belongs to the preset easy-stick pan type, and the liquid volume in the cooking pot is less than the preset liquid volume threshold, then obtain the ingredient attribute information of the ingredients in the cooking pot.

[0073] Otherwise, execute the seasoning dispensing instruction.

[0074] Optionally, in this embodiment of the application, the instruction generation module is further configured to:

[0075] If the seasoning type belongs to the preset easy-stick pan type, then the current cooking dish corresponding to the cooking pot is determined. If the cooking dish belongs to the preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than the preset liquid volume threshold according to the current cooking step of the current cooking dish. If the cooking dish does not belong to the preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than the preset liquid volume threshold.

[0076] It should be noted that other corresponding descriptions of the functional units involved in the food ingredient dispensing control device provided in this application embodiment can be found by referring to... Figures 1 to 2 The corresponding descriptions in the method will not be repeated here.

[0077] In one embodiment, a computer-readable storage medium is provided, which may be non-volatile or volatile, having stored thereon a computer program that, when executed by a processor, implements the steps in the above method embodiments.

[0078] This application also provides a cooking device, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor. When the processor executes the computer program, it implements the steps in the above-described method embodiments.

[0079] In one embodiment, a computer program product is provided, including a computer program that, when executed by a processor, implements the steps in the above method embodiments.

[0080] It should be noted that the user information (including but not limited to user device information, user personal information, etc.) and data (including but not limited to data used for analysis, data stored, data displayed, etc.) involved in this application are all information and data authorized by the user or fully authorized by all parties.

[0081] Those skilled in the art will understand that all or part of the processes in the methods of the above embodiments can be implemented by a computer program instructing related hardware. The computer program can be stored in a non-volatile computer-readable storage medium, and when executed, it can include the processes of the embodiments of the above methods. Any references to memory, databases, or other media used in the embodiments provided in this application can include at least one of non-volatile and volatile memory. Non-volatile memory can include read-only memory (ROM), magnetic tape, floppy disk, flash memory, optical memory, high-density embedded non-volatile memory, resistive random access memory (ReRAM), magnetic random access memory (MRAM), ferroelectric random access memory (FRAM), phase change memory (PCM), graphene memory, etc. Volatile memory can include random access memory (RAM) or external cache memory, etc. By way of illustration and not limitation, RAM can take many forms, such as Static Random Access Memory (SRAM) or Dynamic Random Access Memory (DRAM). The databases involved in the embodiments provided in this application may include at least one type of relational database and non-relational database. Non-relational databases may include, but are not limited to, blockchain-based distributed databases. The processors involved in the embodiments provided in this application may be general-purpose processors, graphics processors, digital signal processors, programmable logic devices, quantum computing-based data processing logic devices, etc., and are not limited to these.

[0082] The technical features of the above embodiments can be combined in any way. For the sake of brevity, not all possible combinations of the technical features in the above embodiments are described. However, as long as there is no contradiction in the combination of these technical features, they should be considered to be within the scope of this specification.

[0083] The embodiments described above are merely illustrative of several implementation methods of this application, and while the descriptions are specific and detailed, they should not be construed as limiting the scope of this patent application. It should be noted that those skilled in the art can make various modifications and improvements without departing from the concept of this application, and these all fall within the protection scope of this application. Therefore, the protection scope of this application should be determined by the appended claims.

Claims

1. A method for controlling the addition of food ingredients, characterized in that, The method includes: Obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment command corresponding to the ingredient adjustment method; Execute the cooking adjustment command to adjust the ingredients according to the ingredient adjustment method.

2. The method according to claim 1, characterized in that, Before obtaining the ingredient attribute information of the ingredients in the cooking pot, the seasoning dispensing instruction is executed; after the ingredients are adjusted according to the ingredient adjustment method, the seasoning dispensing instruction is executed.

3. The method according to claim 1, characterized in that, The ingredient attribute information includes the quantity of ingredients; determining the ingredient adjustment method based on the ingredient attribute information includes: If the amount of ingredients is greater than or equal to the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the dispersed ingredient method; If the amount of ingredients is less than the reference ingredient amount threshold, then the ingredient adjustment method is determined to be the concentrated ingredient method.

4. The method according to claim 3, characterized in that, The method of adjusting the ingredients determines whether the seasoning is applied precisely or fuzzily.

5. The method according to claim 3, characterized in that, The ingredient attribute information also includes ingredient type; before determining the ingredient adjustment method based on the ingredient attribute information, the process also includes: Based on the preset correspondence between ingredient types and ingredient quantity thresholds, a reference ingredient quantity threshold corresponding to the ingredient type is determined. The ingredient quantity threshold corresponding to different preset ingredient types is the amount of ingredient that can cover the preset seasoning delivery area in the cooking pot, obtained by conducting a uniform distribution test on the corresponding types of ingredients in the cooking pot.

6. The method according to claim 5, characterized in that, After determining the reference ingredient quantity threshold corresponding to the ingredient type based on the preset correspondence between ingredient types and ingredient quantity thresholds, the method further includes: Obtain cooking information of the ingredients in the cooking pot, wherein the cooking information includes cooking temperature and cooking time; Based on the relationship between the threshold coefficient of the amount of the ingredients at the cooking temperature and the cooking time, the target threshold coefficient of the amount of ingredients corresponding to the cooking time is obtained. The reference ingredient quantity threshold is adjusted based on the target ingredient quantity threshold coefficient.

7. The method according to claim 3, characterized in that, The process of generating the cooking adjustment instructions corresponding to the ingredient adjustment method includes: When the ingredient adjustment method is to disperse the ingredients, a stirring claw dispersing command or a cooking pot dispersing command is generated. The stirring claw dispersing command is used to control the stirring claw of the cooking pot to disperse the ingredients, and the cooking pot dispersing command is used to control the pot state of the cooking pot to disperse the ingredients. When the ingredient adjustment method is to concentrate the ingredients, a stirring claw concentration command or a cooking pot concentration command is generated. The stirring claw concentration command is used to control the stirring claw of the cooking pot to stir the ingredients to a concentrated position, and the cooking pot concentration command is used to control the pot state of the cooking pot to concentrate the ingredients.

8. The method according to claim 7, characterized in that, The process of generating a stirring claw dispersing command includes: determining the reverse direction of the rotation direction of the cooking pot as the rotation direction of the first stirring claw, and generating a stirring claw dispersing command that includes the rotation direction of the first stirring claw. The method of generating a stirring claw set instruction includes: determining the rotation direction of the cooking pot as the rotation direction of the second stirring claw, and generating a stirring claw set instruction that includes the rotation direction of the second stirring claw; Generating a cooking pot disintegration command includes: generating a cooking pot disintegration command containing a disintegration working mode, wherein the disintegration working mode includes a rotation mode and a vibration mode; Generating a centralized instruction for cooking cookware includes: generating a centralized instruction for cooking cookware that includes a centralized working mode, wherein the centralized working mode includes a tilt mode.

9. The method according to any one of claims 1 to 8, characterized in that, The step of responding to a seasoning dispensing command and obtaining the ingredient attribute information of the ingredients in the cooking pot includes: In response to a seasoning dispensing instruction, the type of seasoning corresponding to the seasoning dispensing instruction is determined; If the seasoning type belongs to the preset easy-stick pan type, and the liquid volume in the cooking pot is less than the preset liquid volume threshold, then obtain the ingredient attribute information of the ingredients in the cooking pot. Otherwise, execute the seasoning dispensing instruction.

10. The method according to claim 9, characterized in that, The method further includes: If the seasoning type belongs to the preset easy-stick pan type, then the current cooking dish corresponding to the cooking pot is determined. If the cooking dish belongs to the preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than the preset liquid volume threshold according to the current cooking step of the current cooking dish. If the cooking dish does not belong to the preset high liquid volume type, the liquid volume in the cooking pot is determined to be less than the preset liquid volume threshold.

11. A food ingredient dispensing control device, characterized in that, The device includes: The instruction generation module is used to obtain the ingredient attribute information of the ingredients in the cooking pot, determine the ingredient adjustment method based on the ingredient attribute information, and generate the cooking adjustment instruction corresponding to the ingredient adjustment method. The instruction execution module is used to execute the cooking adjustment instructions so that the ingredients are adjusted according to the ingredient adjustment method.

12. A storage medium having a computer program stored thereon, characterized in that, When the computer program is executed by a processor, it implements the method of any one of claims 1 to 10.

13. A cooking apparatus, comprising a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor, characterized in that, When the processor executes the computer program, it implements the method of any one of claims 1 to 10.

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