An automatic cooking system for medicinal food sets

Abstract

The present application relates to the field of intelligent kitchen appliances, and discloses an automatic cooking system for medicinal diet sets, which is used to solve the problems of existing medicinal diet cooking, such as reliance on manual experience, rough temperature control, difficult control of feeding timing, and low standardization. The system includes obtaining identification information on the materials to analyze exclusive cooking parameters, and generating an indication signal in multiple containing parts to guide the accurate placement of the materials in the corresponding containing parts and the formation of the base solvent in the pot; then, the first heating stage is executed according to the cooking parameters to obtain the starting materials; during the continuous heating process, once the predetermined feeding time is reached, the feeding assembly is automatically opened to control the corresponding containing part, so that the materials fall into the pot for mixing; finally, the remaining heating stage is continued to heat to the finished product. The present application realizes sound and light guided loading, multi-stage precise heating, and timed automatic feeding, effectively solves the problems of complex medicinal diet decoction, such as manual feeding complexity and difficult control of fire, and significantly improves the convenience and standardization of cooking.

Description

Technical Field

[0001] This invention relates to the field of intelligent kitchen appliances, and in particular to an automatic cooking system for medicinal cuisine meals. Background Technology

[0002] Medicinal cuisine is an outstanding representative of the traditional Chinese medicine theory of "medicine in food." It combines Chinese medicinal herbs with food ingredients, using specific cooking techniques to achieve both nutritional benefits and disease prevention. With the accelerating pace of modern life and the expansion of the sub-healthy population, the public's demand for convenient and standardized health services is increasing. However, the cooking process of medicinal cuisine is more complex than that of ordinary meals, usually requiring strict control over heat, cooking time, and the order in which medicinal herbs / ingredients are added. This makes traditional medicinal cuisine difficult to popularize in home settings, mainly relying on professional catering establishments or time-consuming and labor-intensive manual operations.

[0003] In recent years, the rise of smart home appliance technology has driven the development of automatic cooking equipment. While existing smart cookware already possesses functions such as preset cooking times, constant temperature control, and automatic stirring, significant technological gaps remain in its application to the specific field of medicinal cuisine. Current automated cooking solutions mostly focus on stir-frying ordinary dishes or simmering soups and porridges, lacking targeted designs for the unique physicochemical properties of medicinal cuisine. Many medicinal herbs require pre-decoction to extract their active ingredients, some ingredients need to be added later to prevent the loss of volatile oils, and temperature changes at different stages directly affect the dissolution rate of medicinal components.

[0004] Existing technologies often employ a single heating mode, failing to accurately replicate the multi-stage cooking curves set by traditional Chinese medicine dietary therapy experts, resulting in a significant reduction in the efficacy of medicinal cuisine. Furthermore, the wide variety of medicinal ingredients makes it not only cumbersome for users to prepare their own recipes, but also prone to compromising medicinal properties due to incorrect ingredient order.

[0005] Traditional cooking relies on human experience and lacks quantifiable temperature and time control. Most existing automatic cooking equipment only supports simple boiling over high heat and simmering over low heat, and cannot execute complex multi-stage temperature control strategies (such as high-temperature extraction followed by low-temperature preservation), making it difficult to meet the different thermodynamic requirements of various medicinal materials.

[0006] If the equipment fails to adjust the heating power or maintain a specific temperature in time during the feeding process, it can easily lead to drastic temperature fluctuations inside the pot, affecting the mixing effect of the materials and the progress of the chemical reaction. Existing technologies typically treat feeding and heating as two independent modules, lacking linkage control logic.

[0007] Therefore, we propose an automated cooking system for medicinal cuisine meals to solve the above problems. Summary of the Invention

[0008] This invention provides an automatic cooking system for medicinal cuisine meals, which solves the problems of existing medicinal cuisine cooking relying on human experience, rough temperature control, difficulty in controlling the timing of ingredient addition, and low standardization.

[0009] The first aspect of this invention provides an automatic cooking system for medicinal cuisine meals, including a feeding assembly, a pot body, a heating device, and a control device; the feeding assembly has multiple receiving portions, and the pot body is disposed below the feeding assembly; the control device includes: a parameter acquisition module, used to acquire identification information, obtain cooking parameters corresponding to the identification information, and generate indication signals for the multiple receiving portions of the feeding assembly based on the cooking parameters; a guiding loading module, used to guide the placement of multiple materials into the corresponding receiving portions and the pot body according to the indication signals to form a basic solvent; and a first heating control module, used to control the heating according to the cooking parameters. The first heating stage in the cooking parameters controls the heating device to heat the base solvent in the pot. This stage prepares the initial thermodynamic environment. After the environment reaches the preset temperature, the first feeding is performed to obtain the starting material. The automatic feeding control module is used to control the feeding component to open the corresponding receiving part when the feeding time included in the cooking parameters is reached during the heating process of the heating device, so that the material in the receiving part falls into the pot and mixes with the starting material to form the updated material. The second heating control module is used to heat the updated material according to the remaining heating stages in the cooking parameters to obtain the cooked product.

[0010] Optionally, in a first implementation of the first aspect of the present invention, the cooking parameters include the target temperature and duration of the first heating stage, the target temperature and duration of the remaining heating stage, and the feeding time corresponding to each of the containers; the identification information is a machine-readable identifier set on the packaging of the material.

[0011] Optionally, in a second implementation of the first aspect of the present invention, the indication signal is an optical signal, and each of the receiving portions of the feeding assembly is provided with an indicator light. The parameter acquisition module is specifically used to: control the corresponding indicator lights to generate light signals of different colors in sequence according to the time order of the feeding time, as indication signals.

[0012] Optionally, in a third implementation of the first aspect of the present invention, the material is pre-packaged in a color-coded packaging bag; The loading guidance module is specifically used to: guide each of the packaging bags to be placed into the receiving part that is the same color as the color identifier; after the packaging bag is placed into the corresponding receiving part, the indicator light corresponding to the receiving part changes from a flashing state to a constant light state.

[0013] Optionally, in a fourth implementation of the first aspect of the present invention, the first heating stage includes a first sub-stage and a second sub-stage; The first heating control module is specifically used to: first control the heating device to heat the base solvent to a first temperature at a first heating rate; then control the heating device to heat the base solvent to a second temperature at a second heating rate, and maintain it at the second temperature for a first duration to obtain the starting material.

[0014] Optionally, in a fifth implementation of the first aspect of the present invention, the first heating rate and the second heating rate are values ​​pre-stored in the cooking parameters, and the first temperature is lower than the second temperature.

[0015] Optionally, in a sixth implementation of the first aspect of the present invention, when heating at the first heating rate or the second heating rate, the main control chip of the control device retrieves a preset dynamic power calculation formula to calculate the target electric power P_{out} of the heating device in real time. The dynamic power calculation formula is as follows: ; Where c is the specific heat capacity constant of water, and m is the mass constant of water. For the current first heating rate or second heating rate, The electrothermal conversion efficiency constant is... The heat dissipation coefficient of the pot body. For real-time water temperature, The ambient temperature.

[0016] Optionally, in a seventh implementation of the first aspect of the present invention, the feeding assembly is provided with an electromagnetic flap and a slide. The automatic feeding control module is specifically used to: control the opening of the electromagnetic flap corresponding to the receiving section, so that the material in the receiving section falls into the pot body along the slide; and at the same time control the heating device to maintain the current temperature.

[0017] Optionally, in an eighth implementation of the first aspect of the present invention, a water replenishment device and a liquid level sensor are also included; The control device also includes a water replenishment control module, which is used to: detect the liquid level in the pot in real time through the liquid level sensor during the heating process of the heating device; and control the water replenishment device to replenish a certain amount of water to the pot when the detected liquid level is lower than a preset threshold.

[0018] Optionally, in a ninth implementation of the first aspect of the present invention, the time at which the water replenishment control module triggers the water replenishment device to replenish the quantitative water is the water replenishment time included in the cooking parameters, and the amount of quantitative water is a fixed amount of water pre-coded in the identification information.

[0019] The mechanism of this invention is as follows: By preloading the full-process cooking parameters through QR code, the timing of food addition, multi-stage temperature change heating curves and intelligent feeding mechanism are linked, which solves the problem that existing intelligent kitchen appliances cannot handle the complex cooking of multiple materials, multiple nodes and multiple temperature levels, and significantly improves the consistency of efficacy and ease of operation. Beneficial effects: By using QR codes to pre-set multi-segment heating curves (first high-temperature extraction, then low-temperature preservation) and precise feeding times, the process of decocting first and then adding ingredients in traditional Chinese medicine is simulated from a physical perspective. This not only avoids the decomposition of effective ingredients due to overheating or the inability to extract them due to insufficient time, but also significantly improves the extraction rate and bioavailability of Chinese medicine in the finished medicinal diet, ensuring the certainty of the therapeutic effect.

[0020] By using color coding to establish a bridge for human-computer interaction, users do not need to read complicated instructions. They only need to perform simple color-to-color operations. With the status feedback of flashing indicator lights (to be placed) and solid light (placed), the situation of misplacing or missing materials is eliminated. This reduces the threshold for making professional medicinal cuisine to the level of ordinary household appliances and greatly improves the user experience.

[0021] The feeding action and temperature maintenance are linked and controlled at the millisecond level. At the moment of automatic feeding, the temperature inside the pot usually fluctuates due to the addition of cold materials or opening of the lid. Through the control logic, the heating device is forced to maintain the current temperature when the electromagnetic flap is opened, and the next stage is only entered after the infrared sensor confirms that the material has passed through. This eliminates the interference of the feeding process on the thermodynamic environment inside the pot and ensures the continuity and stability of the cooking curve. The addition of a negative feedback regulation mechanism for liquid level sensing and automatic water replenishment addresses the issue that water evaporation during long-term stewing is the main reason for uncontrollable concentration of medicinal cuisine. By introducing a liquid level sensor, the system no longer passively accepts the evaporation results but actively monitors and quantitatively replenishes water, transforming the cooking process from open-loop execution to closed-loop control. Regardless of changes in ambient temperature or slight differences in cooking time, the output medicinal cuisine can maintain a high degree of consistency in concentration, taste, and medicinal efficacy ratio. By storing cooking algorithms in consumables (QR codes) rather than in hardware, and encoding complex cooking procedures into QR codes, the smart cooking pot itself becomes a universal execution terminal. This means that manufacturers can launch new dishes by updating the QR codes on the packaging without upgrading the device firmware, giving the product strong scalability. This makes the iteration of medicinal cuisine recipes and the distribution of the supply chain extremely flexible, providing a technological foundation for the large-scale and industrialized promotion of medicinal cuisine. Attached Figure Description

[0022] Figure 1 This is a schematic diagram of one embodiment of the automatic cooking system for medicinal cuisine meals according to the present invention; Figure 2 This is a schematic diagram of another embodiment of the automatic cooking system for medicinal cuisine meals according to the present invention; Figure 3 This is a schematic diagram of one embodiment of the automatic cooking device for medicinal cuisine meals according to the present invention; Figure 4 This is a schematic diagram illustrating an embodiment where, during the heating process, when a predetermined feeding time is reached, the electromagnetic flap of the feeding guide component automatically opens the corresponding slot to form updated cooking materials. Detailed Implementation

[0023] This invention provides an automated cooking system for medicinal cuisine meals, addressing the problems of existing medicinal cuisine cooking methods that rely on human experience, have poor temperature control, are difficult to control the timing of ingredient addition, and have low standardization. The terms "first," "second," "third," "fourth," etc. (if present) in the specification, claims, and accompanying drawings are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" or "having" and any variations thereof are intended to cover a non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0024] For ease of understanding, the specific process of the embodiments of the present invention is described below. Please refer to [link / reference]. Figure 1 One embodiment of the automatic cooking system for medicinal cuisine meals in this invention includes a feeding assembly, a pot body, a heating device, and a control device; the feeding assembly has multiple receiving portions, and the pot body is disposed below the feeding assembly; the control device includes: 101. Parameter acquisition module, used to obtain the cooking parameter dataset corresponding to the medicinal meal package by scanning the QR code on the package, and generate corresponding feeding instruction signals on multiple grids of the feeding guide component of the smart cooking pot based on the cooking parameter dataset.

[0025] It is understood that the executing entity of this invention can be an automatic cooking device for medicinal cuisine meals, or it can be a terminal or a server; no specific limitation is made here. This embodiment of the invention will be described using a server as an example.

[0026] It should be noted that the smart cooking pot mainly works through a built-in barcode scanning module, a main control unit, and a feeding guide component with an independent indicator light. This embodiment uses the cooking of Astragalus and Angelica Chicken Soup as an example.

[0027] The outer packaging of this medicinal cuisine set meal features a unique QR code. To align with the common practice of direct cooking, the set meal contains four individually packaged bags filled with pre-processed, pre-cleaned ingredients: 250g of vacuum-packed, semi-cooked black-boned chicken pieces that have been blanched and de-scraped; 15g of sliced ​​astragalus and angelica; 10g of red dates and goji berries; and 5g of basic seasonings. The smart cooking pot features a ring-shaped feeding guide on the lid, comprising four independent fan-shaped compartments (numbered 1 to 4). Each compartment has a built-in LED indicator light around its edge. A camera module and an LCD screen are located on the front of the pot.

[0028] During execution, the user aligns the QR code on the packaging with the camera module. The camera module reads the image, converts it into an encoding, and sends it to the main control unit. The main control unit retrieves the specific cooking parameter dataset for this medicinal cuisine through network retrieval. The main control unit parses the dataset and extracts the mapping relationship between ingredients and grid positions: the main ingredient (black-boned chicken pieces) corresponds to grid position 1, the main medicinal herbs (astragalus and angelica) correspond to grid position 2, the auxiliary medicinal herbs (red dates and goji berries) correspond to grid position 3, and the seasonings correspond to grid position 4.

[0029] The main control unit sends an electrical signal to the feeding guide component, generating a multimodal feeding instruction signal. Regarding physical lighting, the indicator lights in slots 1 through 4 begin flashing red, yellow, green, and white halos respectively, visually marking the target area. For screen assistance, the LCD display simultaneously shows a top-down view of the four slots, labeled with corresponding text such as "Slot 1: Black Chicken Pieces," "Slot 2: Astragalus and Angelica," etc.

[0030] 102. The loading module is used to sequentially place multiple independent packaging bags containing food ingredients or medicinal materials into the corresponding compartments according to the delivery instruction signal, so that each compartment contains the corresponding material to form a basic solvent.

[0031] It should be noted that the process is completed under the guidance of the aforementioned indicator signals, combined with the user's physical actions and the device's sensing confirmation mechanism, while ensuring food safety logic. Each compartment has a built-in high-precision gravity sensor at its bottom for closed-loop verification.

[0032] During operation, the user, following the on-screen prompts and the flashing red halo of compartment 1, picks up the individually packaged bag containing the chicken pieces. To prevent the plastic bag from entering the cooking area, the user tears open the bag above the compartment, allowing the cleaned chicken pieces to fall into and be placed in compartment 1. A gravity sensor at the bottom of compartment 1 collects weight data in real time. When the detected weight increase reaches 250g (with an allowable error range of ±10g to accommodate moisture or grease residue on the inner wall of the packaging), the main control unit determines that feeding in compartment 1 is complete and switches the flashing red indicator light to a constant state.

[0033] Following the yellow halo guidance, the user tears open the main herb packaging and pours the astragalus and angelica into compartment #2. The yellow indicator light stays on after the sensor detects a 15g weight increase (±2g error allowed). Next, following the green halo guidance, the user tears open the packaging containing red dates and goji berries and pours them into compartment #3. The green indicator light stays on after a 10g weight increase (±1g error allowed). Finally, following the white halo guidance, the user pours the seasonings into compartment #4. The white indicator light stays on after a 5g increase (±1g error allowed).

[0034] When the main control unit receives the compliance data from all four compartments and all indicator lights remain constantly on, it determines that the corresponding materials have been accurately placed in their respective compartments. The screen then displays a message indicating that material feeding is complete, the indicator lights turn off, and the physical transparent cover of the feeding guide component automatically closes.

[0035] 103. The first heating control module is used to control the heating device of the smart cooking pot to heat the basic solvent (water) in the pot according to the target temperature and duration of the first heating stage in the cooking parameter dataset. This stage is to prepare the initial thermodynamic environment. After the environment reaches the preset temperature, the first feeding in step 104 is executed to obtain the starting material that reaches the first target temperature and maintains the first duration.

[0036] It should be noted that, in order to implement step 103, the smart cooking pot relies on a closed-loop temperature control system consisting of the main control unit, the NTC temperature sensor at the bottom, and the IH electromagnetic heating coil. At this time, 1200mL of purified water has been pre-filled into the main pot of the smart cooking pot, and the water in the main pot and the materials in the feeding component together constitute the current cooking environment.

[0037] The main control unit retrieves the parameters for the first heating stage from the parsed dataset. The first target temperature is set to 100℃ (boiling state), and the first duration is 5 minutes. After the command is issued, the main control unit controls the IH electromagnetic heating coil to start at full power of 1500W to rapidly heat the purified water in the pot.

[0038] During the heating process, the NTC temperature sensor feeds back the real-time water temperature to the main control unit at high frequency. When the water temperature reaches 100℃, the timer module inside the main control unit begins a 5-minute countdown. To maintain this target temperature during the countdown, the main control unit dynamically reduces the heating output power from 1500W, intelligently adjusting it between 300W and 500W. If the water temperature drops slightly due to ambient heat dissipation, the power is increased to compensate; if the water temperature is stable, the power is maintained at a low level to ensure a steady boil without violent churning.

[0039] When the 5-minute countdown ends, the water in the main pot has been fully heated and reached a stable thermodynamic state. This pot of pure water, which reached 100°C and maintained that temperature for 5 minutes, has sufficient initial heat reserves to become the starting material for receiving solid materials.

[0040] 104. Automatic feeding control module, used during the heating process, when the predetermined feeding time point in the cooking parameter data is reached, controls the feeding guide component to automatically open the corresponding grid, so that the material in the grid falls into the pot and mixes with the starting material to form the updated cooking material.

[0041] It should be noted that the smart cooking pot uses the timing module of the main control unit and the stepper motor at the bottom of the ingredient feeding guide component to drive the flap in a coordinated manner. After the initial ingredients are prepared, the timing module is reset to zero and begins recording the current cumulative cooking time.

[0042] The main control unit automatically controls the feeding based on the feeding time axis (min 0, min 5, min 45, min 55) set in the dataset: When the timing module displays 0 minutes, the main control unit sends a pulse to the stepper motor in slot 1, causing the bottom movable flap to rotate downwards by 90°. 250g of pre-treated, semi-cooked black-boned chicken pieces fall into the pot and mix with 100°C water. Due to the addition of room-temperature ingredients, the overall temperature of the solid-liquid mixture in the pot will drop according to physical laws, forming the first updated cooking mixture. The flap closes again after 2 seconds.

[0043] When the heating continues for 5 minutes, the flip plate in compartment 2 opens, and 15g of sliced ​​astragalus and angelica fall into the pot, mixing with the chicken broth to form the second batch of cooking ingredients.

[0044] At the 45-minute mark, compartment #3 opens, and 10g of red dates and goji berries fall into the pot to mix, forming the cooking ingredients after the third update. Choosing this time point avoids these auxiliary medicinal materials from breaking down and turning sour due to prolonged high temperatures.

[0045] At the 55-minute mark, compartment #4 opens, and 5g of basic seasoning falls into the pot, completing the final update of cooking ingredients.

[0046] 105. The second heating control module is used to continue heating the updated cooking materials according to the remaining heating stages in the cooking parameter dataset until all heating stages are completed and the medicinal cuisine product is obtained.

[0047] It should be noted that, in order to specifically implement step 105, the main control unit continuously adjusts the power of the bottom heating device according to the time axis, and performs multi-stage temperature management on the constantly updated mixture in the pot to scientifically release nutrients. The specific execution process of the heating stage is shown in Table 1 below: Table 1

[0048] In terms of closed-loop control details, when 250g of black-boned chicken pieces are added to the pot at minute 0, the main control unit detects that the water temperature, originally 100℃, rapidly drops to the 85℃~88℃ range due to heat exchange. The system immediately increases the power to 1500W, and automatically lowers it to maintain a gentle simmer once the water temperature returns to 100℃. After entering the simmering stage, the temperature is actively lowered to the 92℃~95℃ range to ensure that the medicinal components such as angelica are not destroyed by high temperatures. As each stage is completed sequentially and accumulates to 60 minutes, the main control unit cuts off the main heating power, switches to a 70℃ keep-warm mode, and issues a notification via a buzzer, indicating the end of the fully automatic cooking process and outputting a pot of perfectly cooked medicinal cuisine.

[0049] Please see Figure 2 , Figure 4 Another embodiment of the automatic cooking system for medicinal cuisine meals in this invention includes a feeding assembly, a pot body, a heating device, and a control device; the feeding assembly has multiple receiving portions, and the pot body is disposed below the feeding assembly; the control device includes: 201. Parameter acquisition module, used to obtain the cooking parameter dataset corresponding to the medicinal meal package by scanning the QR code on the package, and generate corresponding feeding instruction signals on multiple grids of the feeding guide component of the smart cooking pot based on the cooking parameter dataset.

[0050] Specifically, the QR code is decoded to obtain a cooking parameter dataset, which includes the temperature and duration of multiple heating stages, as well as the feeding time point corresponding to each compartment. According to the time sequence of the feeding time points, the indicator lights on the feeding guide component are controlled to generate light signals of different colors in sequence as feeding indication signals.

[0051] It should be noted that the smart cooking pot requires the coordinated operation of a built-in image acquisition module, a main control chip, and a food feeding guide component with a color-changing RGB indicator light. This embodiment uses the cooking of a medicinal cuisine meal consisting of Gastrodia elata and Ligusticum striatum fish head soup as an example.

[0052] The smart cooking pot features a ring-shaped food feeding guide on the lid, comprising three independent physical compartments (numbered 1, 2, and 3). Each compartment has a built-in RGB indicator light on its edge. A high-definition camera module for scanning QR codes is located on the front of the pot.

[0053] During execution, the user aligns the QR code on the meal package with the camera module. The camera reads the image and transmits it to the main control chip, which then runs a decoding algorithm to extract a structured dataset of cooking parameters. To ensure a logically consistent correspondence with subsequent ingredient feeding actions, the main control chip reconstructs the decoded heating stages into four independent sequences: First heating stage: Heat to 100℃ and maintain for 15 minutes (used to prepare starting materials); Second heating stage A: target temperature 92℃, duration 15min (corresponding to the initial cooking after the main ingredients are put into the pot). Second heating stage B: target temperature 92℃, duration 30min (corresponding to deep extraction after the main medicinal material is put into the pot). The third heating stage: target temperature 95℃, duration 5min (corresponding to the final fusion after the auxiliary materials are added to the pot).

[0054] At the same time, the main control chip extracts the feeding time parameters of the three grids of the corresponding feeding guide component (with the completion time of the first heating stage recorded as min 0): Cell #1 (Main Ingredient): Feeding time is at 0 minutes. Cell #2 (main medicinal material): Feeding time is 15 minutes. Cell 3 (auxiliary material): The feeding time is 45 minutes.

[0055] The main control chip sorts the data according to the above feeding time points. Based on the sorting result, the main control chip sends timing electrical signals to the feeding guidance component, controlling the indicator lights in each compartment to sequentially generate different colored light signals: Turn on the RGB circuit of slot 1 to generate a red flashing light signal to mark the first material drop position; after a 1-second delay, control slot 2 to generate a blue flashing light signal to mark the second material drop position; after another 1-second delay, control slot 3 to generate a green flashing light signal to mark the last material drop position.

[0056] 202. The loading guide module is used to sequentially place multiple independent packaging bags containing food ingredients or medicinal materials into the corresponding compartments according to the delivery instruction signal, so that each compartment contains the corresponding material to form a basic solvent.

[0057] Specifically, based on the dispensing instruction signal and the color markings printed on each individual packaging bag, each bag is placed into a compartment of the same color as the color marking, forming a base solvent containing the corresponding material in each compartment. Furthermore, the color markings on the individual packaging bags are color blocks, and each compartment has a corresponding color indicator light. When an individual packaging bag is placed into its corresponding compartment, the indicator light changes from flashing to solid, indicating that the material in that compartment has been placed. The base solvent is formed when all indicator lights in all compartments are solid.

[0058] It should be noted that the smart cooking pot relies on a color matching foolproof design (Poka-Yoke) and an infrared photoelectric sensor built into the ingredient feeding guide component to work together.

[0059] This medicinal cuisine set includes three specially designed individual packages. To accommodate the automatic dispensing function and prevent the packaging bags from falling into the pot, the packaging uses a standardized rigid container design with an easily puncturable aluminum foil bottom. Each container has a prominent color block printed on the front: the container containing 400g of pre-fried fish head pieces (to remove fishy smell) has a red block; the container containing 30g of hard medicinal herbs (20g of Gastrodia elata and 10g of Ligusticum chuanxiong) has a blue block; and the container containing 8g of auxiliary ingredients (5g of wolfberry and 3g of salt) has a green block.

[0060] Each compartment of the feeding assembly has a built-in infrared proximity sensor that is resistant to ambient light interference. Users feed the food according to the flashing lights. The user places the red fish head food container into the flashing red light slot 1. Once the sensor detects that the container is blocking the light path, it generates a voltage level change and sends it back to the main control chip. The main control chip then switches the red light in slot 1 from flashing to constantly lit, indicating that the physical position is confirmed.

[0061] The user places the blue-colored box containing Gastrodia elata and Ligusticum striatum into the flashing blue light slot 2. After the sensor confirms, the blue light in slot 2 remains constantly lit.

[0062] The user places the green-colored auxiliary material box into the flashing green light slot 3. After the sensor confirms, the green light in slot 3 remains constantly lit.

[0063] The main control chip polls the sensor status of each compartment in real time. When it confirms that there is material in all three compartments and that all indicator lights are constantly on, the system determines that the user has accurately placed all the material boxes according to the timing logic. At this point, the main control chip locks the physical latch of the feeding guide component, successfully constructing a controlled base solvent on the equipment side, and prepares to start the heating program.

[0064] 203. The first heating control module is used to control the heating device of the smart cooking pot to heat the basic solvent (water) in the pot according to the target temperature and duration of the first heating stage in the cooking parameter dataset. This stage is to prepare the initial thermodynamic environment. After the environment reaches the preset temperature, the first feeding in step 204 is executed to obtain the starting material that reaches the first target temperature and is maintained for the first duration.

[0065] Specifically, according to the first heating stage, the heating device is first controlled to heat the base solvent to a first temperature at a first heating rate, and then the heating device is controlled to heat the base solvent to a second temperature at a second heating rate, and the second temperature is maintained for a first duration to obtain the starting material.

[0066] Furthermore, the first heating rate and the second heating rate are values ​​pre-stored in the cooking parameter dataset, and the first temperature is lower than the second temperature.

[0067] It should be noted that the smart cooking pot relies on the main control chip, the temperature sensor at the bottom, and the variable frequency heating device to complete the two-stage variable frequency heating. The main pot has been pre-filled with 1500mL (i.e. 1.5kg) of pure water with an initial temperature of 20℃, and the current ambient temperature is also 20℃.

[0068] The main control chip extracts the parameters for the first heating stage: the first heating rate R1 is 8℃ / min, the first temperature T1 is 60℃; the second heating rate R2 is 4℃ / min, the second temperature T2 is 100℃; and the first duration t... m It takes 15 minutes.

[0069] The main control chip retrieves the variable frequency heating dynamic power calculation formula to calculate the target electric power in real time:

[0070] in Where W is the output power; c is the specific heat capacity of water. J / (kg·℃); m is the mass of water, 1.5 kg; This is converted to a heating rate of ℃ / s; The electrothermal conversion efficiency is 0.85. The heat dissipation coefficient of the pot body is 2.0 W / ℃; Tc is the real-time water temperature; The ambient temperature is 20℃; In the first warming phase, Substituting (converted to 2 / 15℃ / s), the theoretical work required for heat absorption by the water body is: W. Considering conversion efficiency, the electrical power needs to be... W. Since the initial water temperature is the same as the room temperature, the heat dissipation due to temperature difference in the second term of the formula is 0W. The main control chip outputs 988W of power to the heating device, and the water temperature rises to 60℃ at a rate of 8℃ / min.

[0071] After reaching 60℃, the second heating stage begins. Substituting the reduced R2 (converted to 1 / 15℃ / s), the theoretical work required decreases to... W, electrical power required W. At this point, the water temperature is 60℃, creating a 40℃ temperature difference with the environment. Substituting this into the second term, we get the heat loss. W. The two values ​​combined result in a main control chip output of 574W (494+80). Under frequency reduction, the water temperature gradually rises to 100℃ at a rate of 4℃ / min, suppressing bubble disturbances during the initial boiling stage.

[0072] Once the water temperature reaches 100℃, the main control chip starts timing, and the result is calculated using formula R. i =0 (no more heating), only about 160W of power is output to compensate for the 80℃ temperature difference and maintain boiling for 15 minutes.

[0073] 204. Automatic feeding control module, used during the heating process, when the predetermined feeding time point in the cooking parameter data is reached, controls the feeding guide component to automatically open the corresponding grid, so that the material in the grid falls into the pot and mixes with the starting material to form the updated cooking material.

[0074] Specifically, during the heating process, when the predetermined feeding time is reached, the electromagnetic flap inside the feeding guide component is opened, allowing the material in that compartment to fall into the pot along the slide. At the same time, the heating device is controlled to maintain the current temperature, so that the falling material mixes with the initial material under continuous heating to form a new cooking material.

[0075] Furthermore, after the electromagnetic flap is opened, an infrared sensor set on the slide rail detects whether the material has passed through. When the infrared sensor detects the material passing through, a feeding completion signal is generated. This feeding completion signal is used to trigger the heating device to continue heating in the subsequent heating stage according to the cooking parameter data.

[0076] It should be noted that the system relies on the timing module, the mechanical film breaking mechanism, and the independently configured vertical guide channels below each compartment to work together to ensure that dry and wet materials do not interfere with each other, and promotes the heating stage through infrared signal closed loop.

[0077] When the timing module reaches minute 0, the main control chip sends a pulse to the electromagnetic actuator at the bottom of compartment 1. The actuator pierces the aluminum foil film at the bottom of the feed box, and simultaneously the electromagnetic flap opens. A 400g piece of fish head with oil falls directly into the pot through the dedicated vertical guide channel of compartment 1, avoiding contact with the walls. An infrared sensor on the inner wall of the channel detects the material obstruction, generating a signal indicating the first feeding is complete. This signal triggers the heating device to switch from boiling water maintenance to the subsequent second heating stage, section A, where the fish head mixes with the boiling water to form the first updated cooking mixture.

[0078] When the timer reaches 15 minutes, the actuator and electromagnetic flap in compartment 2 activate. 30g of dried Gastrodia elata and Ligusticum chuanxiong slices fall into the pot along the independent vertical guide channel in compartment 2, avoiding the risk of contamination from residual water stains in channel 1. The infrared sensor detects the passage signal, generating a signal indicating the completion of the second feeding. This signal explicitly triggers the heating device to enter the subsequent second heating stage, section B, where the materials mix to form a second, updated cooking mixture.

[0079] At the 45-minute mark, compartment #3 opened, and 8g of goji berries and salt fell in along the dedicated vertical channel #3. The sensor captured the signal and generated a signal indicating the completion of the third feeding, precisely triggering the heating device to start the third heating stage, completing the final material update for cooking.

[0080] 205. The second heating control module is used to continue heating the updated cooking materials according to the remaining heating stages in the cooking parameter dataset until all heating stages are completed and the medicinal cuisine product is obtained.

[0081] Specifically, based on the remaining heating stages in the cooking parameter dataset, heating and heat preservation operations are performed sequentially in each heating stage, so that the updated cooking materials reach the target temperature corresponding to that stage at the end of each heating stage and maintain it for the corresponding duration. After all heating stages, the medicinal cuisine product is obtained.

[0082] It should be noted that, in order to specifically implement step 205, the main control chip, based on the trigger signal returned by the infrared sensor in step 204, sequentially calls the remaining parameters A, B, and the third heating stage parameters to perform closed-loop temperature regulation. The specific execution logic is shown in Table 2 below: Table 2

[0083] When the 50-minute countdown reaches zero, the main control chip determines that all preset stages have been completed, cuts off the power to the heating device, emits a cooking completion prompt, and outputs the finished product in which the medicinal herbs and ingredients are deeply integrated.

[0084] 206. Water replenishment control module, used to detect the liquid level in the pot in real time through a liquid level sensor during the heating process. When the liquid level is lower than a preset threshold, the water replenishment device is controlled to replenish a certain amount of water into the pot to form an adjusted cooking material. This adjusted cooking material is then used for subsequent heating steps.

[0085] Furthermore, the replenishment of a fixed amount of water is carried out at predetermined water replenishment times in the cooking parameter dataset, and the amount of water is a fixed amount pre-coded in a QR code.

[0086] It should be noted that the system utilizes the main control chip, a capacitive liquid level sensor on the inner wall of the main pot, and a miniature water pump in the external water tank to work together. This is designed to precisely compensate for water evaporation during the stages of cooking, maintaining the consistency of the soup's flavor and concentration.

[0087] The main control chip pre-extracts water replenishment parameters from the dataset: the predetermined water replenishment time is 42 minutes; the fixed water volume is 150 mL. The specific execution steps are shown in Table 3 below: Table 3

[0088] After adding water at the 42-minute mark, causing the water temperature to drop to approximately 83°C, the adjusted cooking temperature stabilized again at 92°C around the 44.5-minute mark thanks to real-time feedback and power boost from the main control chip. By the 45-minute mark, the thermodynamic environment inside the pot had been perfectly restored, allowing it to successfully receive the instruction to add auxiliary ingredients from compartment 3 and continue executing the third heating stage.

[0089] Figure 3 This is a schematic diagram of the structure of an automatic cooking device for medicinal cuisine meals provided in an embodiment of the present invention. The device 300 can vary considerably due to differences in configuration or performance. The device 300 includes a transmitter 301, a receiver 302, and a processor 303. The processor 303 can also be a controller. Figure 3 The device is designated as "controller / processor 303". Optionally, the device 300 may also include a modem processor 305, which may include an encoder 306, a modulator 307, a decoder 308, and a demodulator 309.

[0090] In one example, transmitter 301 modulates (e.g., analog-to-analog conversion, filtering, amplification, and up-conversion, etc.) the output sample and generates an uplink signal, which is transmitted via an antenna to an access network device. On the downlink, the antenna receives the downlink signal transmitted by the access network device. Receiver 302 modulates (e.g., filtering, amplification, down-conversion, and digitization, etc.) the signal received from the antenna and provides an input sample. In modem processor 305, encoder 306 receives service data and signaling messages to be transmitted on the uplink and processes (e.g., formatting, encoding, and interleaving) the service data and signaling messages. Modulator 307 further processes (e.g., symbol mapping and modulation) the encoded service data and signaling messages and provides an output sample. Demodulator 309 processes (e.g., demodulates) the input sample and provides a symbol estimate. Decoder 308 processes (e.g., deinterleaving and decoding) the symbol estimate and provides decoded data and signaling messages to device 300. Encoder 306, modulator 307, demodulator 309, and decoder 308 can be implemented by a combined modem processor 305. These units perform processing according to the radio access technology adopted by the radio access network (e.g., LTE and other evolved systems access technologies). It should be noted that when device 300 does not include modem processor 305, the above-mentioned functions of modem processor 305 can also be performed by processor 303.

[0091] The processor 303 controls and manages the operation of the device 300, and is used to execute the processing procedures performed by the device 300 in the above embodiments of this disclosure. For example, the processor 303 is also used to execute various steps of the transmitting or receiving device in the above method embodiments, and / or other steps of the technical solutions described in the embodiments of this disclosure.

[0092] Furthermore, the device 300 may also include a memory 304 for storing program code and data for the device 300.

[0093] Understandable Figure 3 Only a simplified design of device 300 is shown. In practical applications, device 300 can include any number of transmitters, receivers, processors, modem processors, memory, etc., and all devices that can implement the embodiments of this disclosure are within the protection scope of the embodiments of this disclosure.

[0094] The present invention also provides an automatic cooking device for medicinal cuisine meals, the automatic cooking device for medicinal cuisine meals includes a memory and a processor, the memory stores computer-readable instructions, when the computer-readable instructions are executed by the processor, the processor performs the steps of the automatic cooking system for medicinal cuisine meals in the above embodiments.

[0095] The present invention also provides a computer-readable storage medium, which can be a non-volatile computer-readable storage medium or a volatile computer-readable storage medium, wherein the computer-readable storage medium stores instructions that, when the instructions are executed on a computer, cause the computer to perform the steps of the automatic cooking system for the medicinal cuisine meal.

[0096] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working processes of the systems, devices, and units described above can be referred to the corresponding processes in the foregoing method embodiments, and will not be repeated here.

[0097] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of 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.

[0098] The above-described embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. An automatic cooking system for medicinal cuisine meals, characterized in that, It includes a feeding assembly, a pot body, a heating device, and a control device; the feeding assembly has multiple receiving portions, and the pot body is disposed below the feeding assembly; The control device includes: The parameter acquisition module is used to acquire identification information, obtain cooking parameters corresponding to the identification information, and generate indication signals in the multiple receiving parts of the feeding component based on the cooking parameters. A loading guide module is used to guide the placement of multiple materials into the corresponding receiving section and the pot body according to the indication signal to form a basic solvent; The first heating control module is used to control the heating device to heat the base solvent in the pot according to the first heating stage in the cooking parameters. This stage is to prepare the initial thermodynamic environment. After the environment reaches the preset temperature, the first feeding is performed to obtain the starting material. An automatic feeding control module is used to control the feeding component to open the corresponding receiving part when the feeding time included in the cooking parameters is reached during the heating process of the heating device, so that the material in the receiving part falls into the pot and mixes with the starting material to form a new material. The second heating control module is used to heat the updated material according to the remaining heating stage in the cooking parameters to obtain the cooked product.

2. The automatic cooking system for medicinal cuisine meals according to claim 1, characterized in that, The cooking parameters include the target temperature and duration of the first heating stage, the target temperature and duration of the remaining heating stage, and the feeding time corresponding to each of the containers; the identification information is a machine-readable identifier set on the packaging of the material.

3. The automatic cooking system for medicinal cuisine meals according to claim 1, characterized in that, The indication signal is an optical signal, and each of the receiving parts of the feeding assembly is provided with an indicator light; The parameter acquisition module is specifically used to: control the corresponding indicator lights to generate light signals of different colors in sequence according to the time order of the feeding time, as indication signals.

4. The automatic cooking system for medicinal cuisine meals according to claim 3, characterized in that, The materials are pre-packaged in color-coded bags; The loading guidance module is specifically used to: guide each of the packaging bags to be placed into the receiving part that is the same color as the color identifier; after the packaging bag is placed into the corresponding receiving part, the indicator light corresponding to the receiving part changes from a flashing state to a constant light state.

5. The automatic cooking system for medicinal cuisine meals according to claim 2, characterized in that, The first heating stage includes a first sub-stage and a second sub-stage; The first heating control module is specifically used to: first control the heating device to heat the base solvent to a first temperature at a first heating rate; then control the heating device to heat the base solvent to a second temperature at a second heating rate, and maintain it at the second temperature for a first duration to obtain the starting material.

6. The automatic cooking system for medicinal cuisine meals according to claim 5, characterized in that, The first heating rate and the second heating rate are values ​​pre-stored in the cooking parameters, and the first temperature is lower than the second temperature.

7. The automatic cooking system for medicinal cuisine meals according to claim 6, characterized in that, When heating at the first heating rate or the second heating rate, the main control chip of the control device retrieves the preset dynamic power calculation formula to calculate the target electric power P_{out} of the heating device in real time. The dynamic power calculation formula is as follows: ； Where c is the specific heat capacity constant of water, and m is the mass constant of water. For the current first heating rate or second heating rate, The electrothermal conversion efficiency constant is... The heat dissipation coefficient of the pot body. For real-time water temperature, The ambient temperature.

8. The automatic cooking system for medicinal cuisine meals according to claim 1, characterized in that, The feeding assembly is equipped with an electromagnetic flap and a slide rail. The automatic feeding control module is specifically used to: control the opening of the electromagnetic flap corresponding to the receiving section, so that the material in the receiving section falls into the pot body along the slide; and at the same time control the heating device to maintain the current temperature.

9. The automatic cooking system for medicinal cuisine meals according to claim 1, characterized in that, It also includes a water replenishment device and a liquid level sensor; The control device also includes a water replenishment control module, which is used to: detect the liquid level in the pot in real time through the liquid level sensor during the heating process of the heating device; and control the water replenishment device to replenish a certain amount of water to the pot when the detected liquid level is lower than a preset threshold.

10. The automatic cooking system for medicinal cuisine meals according to claim 9, characterized in that, The timing at which the water replenishment control module triggers the water replenishment device to replenish the quantitative water is the water replenishment time included in the cooking parameters, and the amount of quantitative water is a fixed amount of water pre-coded in the identification information.

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