445 results about "Cooking methods" patented technology

The invention discloses a cooking method of a pressure cooker, which comprises the following steps: a boosting cooking stage: starting a heating device to enable the cooking pressure of the pressure cooker to reach a first preset cooking condition; in the variable-pressure wall breaking stage, a heating device is turned off, a cooling device is turned on to enable the cooking pressure of the pressure cooker to be rapidly reduced from the first preset cooking condition to a second preset cooking condition, so that cell walls of cooking food materials are broken under the action of pressure difference formed in a short time, and the second preset cooking condition at least comprises that the cooking pressure is larger than normal pressure. When the cooking pressure is rapidly reduced from the first preset cooking condition to a second preset cooking condition, the rapid pressure reduction rate is at least 1.8 times of the natural pressure reduction rate. Through the method, food materials which are not easy to cook and have thick cell walls can be cooked in a short time, meanwhile, nutrient substances are fully dissolved out, and the cooking taste is improved.

The embodiment of the invention provides a steam device, a high-temperature steam box and a cooking method of the high-temperature steam box, the steam device comprises a steam generator or a plurality of steam generators which are sequentially connected to perform multi-stage evaporation, and the steam generator or the last-stage steam generator of the plurality of steam generators is provided with a plurality of steam outlets. The plurality of steam outlets are respectively communicated to the same or different cooking areas in the cooking cavity of the high-temperature steam box so as to respectively or simultaneously feed high-temperature steam into the cooking cavity; the multiple steam outlets comprise at least one first steam outlet directly communicated with the cooking area and at least one second steam outlet capable of being switched between closing and opening. According to the steam device, the steam outlets in different forms are formed, opening and closing of the steam outlets can be adjusted according to cooking requirements, high-temperature steam directly acts on food materials or fills the whole cooking cavity to achieve different cooking modes, and the requirements of different food materials for different cooking modes are met.

The present application relates to the technical field of kitchen air conditioner detection, and particularly relates to a cooking oil fume generating device and a generating method based on multi-modal fusion, which comprises: a multi-component oil fume generation simulation module, a multi-modal data acquisition module and an AI decision engine module. The present application can precisely reproduce the oil fume components generated by five cooking methods by means of accurate simulation and reproduction, and can precisely reproduce the transient oil fume characteristics of five Chinese cooking methods, namely, frying, frying, frying, stewing and stir-frying, to provide reliable oil fume gas for oil fume purification equipment such as kitchen air conditioners, range hoods, kitchen air purifiers and the like; a multi-modal fusion mechanism is adopted, an AI model of an improved CNN convolutional neural network model is used to monitor parameters such as the temperature, humidity and particle size distribution of oil fume gas in real time, has the ability to respond to environmental disturbances in real time, can automatically adjust PID control parameters according to external environmental changes, ensures the stability of the generated oil fume gas, and improves the identification precision of small smoke particles.

The invention discloses a personalized diet recommendation method for enteritis patients, a medium and equipment. The method comprises the following steps: continuously collecting diet image data, physiological state time sequence data and subjective symptom feedback data; performing food material component deconstruction and cooking mode identification on the diet image through a convolutional neural network, and generating a structured diet vector; analyzing physiological state time sequence data by using a hidden Markov model, and constructing an individualized physiological rhythm map; establishing a symptom triggering condition probability matrix based on a multi-modal association mining algorithm; generating an exploratory diet scheme according to the real-time physiological state of the user and the conditional probability matrix; dynamically updating the conditional probability matrix through an online reinforcement learning mechanism; and finally, periodically outputting a personalized diet taboo list and a safety exploration list. According to the method, through the dynamic correlation analysis of fusing the time sequence physiological features and the dietary components, accurate matching of diet recommendation and individual intestinal tract state fluctuation is realized, and the individuation and adaptability of diet intervention are effectively improved.

Disclosed are a cooking method based on a large cookery AI model and an AI agent system, and an intelligent cooking apparatus for same. The intelligent cooking apparatus is provided with a user health condition sensing apparatus, an information collection module, a touch screen, a storage module, a processor, and a wireless communication module. The information collection module is used to receive requirement information and a health goal of a user, and the user health condition sensing apparatus is used to acquire user physical health condition information and push to the AI agent system the requirement information of the user, the health goal set by the user, the user physical health condition information, and historical diet record data of the user. The AI agent system outputs a health management plan matching the health goal set by the user and executes a cooking sub-task plan in the health management plan by means of a usage tool module of the AI agent system. The present invention applies the AI agent system and the large cookery AI model to the intelligent cooking apparatus, thereby achieving the health management goal set by the user and improving the physical health condition of the user.

The utility model relates to a detachable cooking part and a multifunctional air fryer thereof, the cooking part comprises a door plate assembly, the door plate assembly is provided with a first locking structure and a second locking structure, the first locking structure is detachably connected with a first cooking utensil, or the second locking structure is detachably connected with a second cooking utensil. And the second locking structure is detachably connected with a second cooking utensil. The door plate assembly is detachably connected with the first cooking utensil or the second cooking utensil, or the first cooking utensil and the second cooking utensil are both separated from the door plate assembly, so that the door plate assembly and the third cooking utensil are matched to cook food, and food frying, food frying and baking or food baking are achieved by selecting different cooking utensils. The cooking taste of food is guaranteed, the cooking requirements of different food and different cooking modes are met, the universality is improved, and the user cost is reduced.

The present invention relates to a cooking method based on a cooking AI large model and an AI virtual human system, and an intelligent cooking device thereof. The present invention is characterized by being applied to an intelligent cooking device, the intelligent cooking device being provided with an information collection module, a storage module, a processor, a display screen, and a wireless communication module. The information collection module is used to receive cooking demand information and virtual human demand information, and push the information to a cooking AI large model and an AI virtual human system, respectively. The AI virtual human system is a cloud platform AI virtual human system or a built-in AI virtual human system. The cooking AI large model performs analysis and generates a new cooking method. The AI virtual human system performs analysis and generates a specific AI virtual human. During cooking, the display screen or a mobile terminal of a user outputs the specific AI virtual human. The present invention achieves the application of an AI large model and an AI virtual human in the field of cooking. Moreover, a user or a specific virtual human controls the intelligent cooking device to cook food that meets user demands, and the user can enjoy delicious food cooked by using artificial intelligence technology, and can also enjoy a comfortable cooking process. The built-in AI virtual human system generates a specific AI virtual human within the intelligent cooking device, which is not subject to traffic restrictions and has low costs.

To provide a technique for reducing scorching of a food in a cooking method in which water is added during cooking.SOLUTION: A producing method for a heat-cooked food includes: a first heating step of cooking a raw material by heating; an adding step of adding water and an oil and fat composition to the raw material after the first heating step; and a second heating step of heating the raw material to which the water and the oil and fat composition have been added after the adding step. The oil and fat composition contains edible fats and oils and emulsifier.SELECTED DRAWING: None

The utility model discloses an electric multifunctional barbecue firewood stove, and relates to a multifunctional stove which has the functions of automatic turnover of barbecue, heating, fire observation, boiling, frying and frying in the field of outdoor camping, picnic and travel. A downward turning type oven door with a glass window is arranged on an oven body, an electric turning module is installed on the oven door, in the barbecuing process, a food material string can be laterally erected beside charcoal fire to be automatically rotated and barbecued through the module, manual food turning and charcoal dense smoke fire are avoided, and food material taking and seasoning spraying are convenient and safe after the oven door is opened in a downward turning mode. The combined stove cover is composed of a main stove cover and expansion covers, a boiling square pot, a roasting net and a frying pan can be placed after the main stove cover is opened, and the expansion covers, a chimney assembly, a teakettle and the like can be fixed at the positions of the two expansion covers on the main stove cover. And parts such as a folding storage plate, a firewood tray, an ash receiving tray (oven), a charcoal cage and a large barbecue bracket are also arranged. Various cooking modes of frying, boiling, boiling and baking are achieved in combination with the stove body, meanwhile, the number of processed food materials is large, and the stove has the heating and fire observing functions of a firewood stove.

A user auxiliary information output device of the present invention comprises a user status information inputter for inputting status information of a user, and an advice outputter for outputting advice relating to user diet, using database information that is a combination of ingredients and cooking methods, obtained in accordance with the status information.

The invention discloses a cooking method and device, electronic equipment and a readable storage medium. The method comprises the steps that equipment state information of first equipment used for executing a target cooking task and first operation parameters for executing the target cooking task through the first equipment are acquired; if the equipment state information represents that the first equipment does not meet the execution requirement of the target cooking task, determining second equipment for executing the target cooking task, and converting a first operation parameter of the first equipment into a second operation parameter of the second equipment according to an operation parameter conversion relation between the first equipment and the second equipment; and sending the second operation parameter to the second equipment, so that the second equipment executes the target cooking task according to the second operation parameter. According to the invention, when the first equipment executing the target cooking task does not meet the execution requirement of the target cooking task, the target cooking task can be rapidly and accurately switched to the second equipment for execution, and the execution efficiency of the cooking task is improved.

The invention provides an intelligent cooking method and system of a range hood. The intelligent cooking method comprises the following steps: acquiring initial recommendation information after a user enters a kitchen; obtaining user demand information according to the initial recommendation information; obtaining food material information, and generating menu information according to the user demand information and the food material information; when the user executes a corresponding action according to the menu information, acquiring kitchen image data; sending the kitchen image data to a cloud server, so that the cloud server inputs the kitchen image data into a cooking large model for analysis to obtain user action information and cooking state information, and generating guidance information according to the user action information and the cooking state information; receiving the guidance information sent by the cloud server, and performing voice broadcast on the guidance information; guidance information is provided for the user, the user is helped to efficiently complete the cooking process, and therefore the cooking experience of the user is improved.

To provide a microwave cooker and a cooking method capable of shortening a cooking time with a simple structure.SOLUTION: The microwave cooking apparatus 1 heats and cooks an object to be cooked in liquid by irradiating the object with microwaves. The microwave cooking device 1 includes an oil tank 20 that stores oil, a heating member 40 that is provided in the oil tank 20 and heats the oil stored in the oil tank 20, and an irradiation member 50 that is disposed inside the oil tank 20 and heats food F in the oil by irradiating the food F with microwaves. The irradiation member 50 includes a microwave irradiation port 52 disposed inside the oil tank 20.SELECTED DRAWING: Figure 2

The application relates to the technical field of household appliances, and provides a cooking utensil, a cooking method thereof, a control device and a storage medium. The cooking method comprises steaming food in a cooking cavity of the cooking utensil through a first heater; when a temperature measured by a first temperature detector is greater than or equal to a first preset temperature, the cooking cavity is heated by at least a second heater to inhibit the generation of condensed water until the steaming of the food is completed. The control method provided in the application can prevent the generation of condensed water and keep the food delicious and tasty.

A kind of cookware for pre-prepared dish making, including loading and being arranged in the cooking of loading one side, the loading includes fixed plate, loading trolley and installation column;The installation column is fixed to the bottom of the installation plate, the upper surface of the fixed plate is fixed with track, the loading trolley is installed in the track;Fixed plate is divided into transport section and processing section along its length direction, the processing section is covered with heat preservation cover;The track includes first track, second track and third track in turn, the first track is located in the transport section, multiple third tracks are arranged in parallel in processing section, the second track is located at the junction of transport section and processing section, the first track and third track are arranged along the length direction of the fixed plate, the second track is arranged along the width direction of the fixed plate.Solve the user cooking method is poor and lacks cooking time Problem, greatly reduce the cooking difficulty of pre-prepared dish, liberate the cooking time of user.

The present invention has been made in view of the above circumstances, and an object thereof is to provide a packaging bag that can store contents such as food, can be easily and efficiently heated by a microwave oven, and is easy to use as tableware after heating. According to the present invention, there is provided a packaging bag for a microwave oven made of a flexible film formed into a bag shape, comprising: a bottom portion; and a peripheral surface portion, wherein the peripheral surface portion includes a front portion and a back portion that face each other and are provided so as to stand from the bottom portion; the front portion and the back portion are configured to be integrally inclinable with respect to the bottom portion toward a front side or a back side of the packaging bag; and the bottom portion is developable.

1. Name of the product in this design: The main body of the graphical user interface for cooking operation of cooking equipment. 2. Purpose of this design: A cooking device. 3. The key design features of this product are the parts of the graphical user interface that are not coated with blue semi-transparent material. 4. The picture or photo that best illustrates the key design points: Design 1 main view. 5. The product carrier is a conventional design, and the rear view, left view, right view, top view, and bottom view of each design are omitted. 6. Design 1 is designated as the basic design. 7. Purpose of the graphical user interface: for setting up cooking operations. 8. Human-computer interaction method of graphical user interface: The left side of the main view interface of Design 1 to Design 6 is the cooking mode selection menu and operation menu, the right side of the cooking mode selection menu and operation menu is the display screen, and the right side of the display screen is the operation setting knob. In the cooking method selection menu on the left side of the main view of Design 1, click to select any cooking method to enter the cooking parameter setting interface of Design 1 (Change State Figure 1). In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter Design 1 (Change State Figure 2) to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter Design 1 (Change State Figure 3). In the cooking method selection menu on the left side of the main view of Design 2, click to select any cooking method to enter the cooking parameter setting interface in the Design 2 change state diagram 1. In this interface, you can set the relevant cooking parameters by turning the knob on the right. After setting, press the knob to enter the Design 2 change state diagram 2 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, enter the Design 2 change state diagram 3. Design 3's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 3's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 3's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 3's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 3's change state diagram 4. Design 4's main view is the initial cooking interface. If there is no operation on this interface for a preset time, it will automatically enter the standby interface shown in Design 4's change state diagram 1. After selecting any cooking method from the cooking method selection menu on the left side of this interface, you will enter the cooking parameter setting interface shown in Design 4's change state diagram 2. On this interface, you can set the relevant cooking parameters using the knob on the right. After setting, press the knob to enter Design 4's change state diagram 3 to start cooking. During the cooking process, you can click "Pause / Cancel" to pause or cancel cooking. After cooking is completed, you will enter Design 4's change state diagram 4. In the cooking method selection menu on the left side of the main view of Design 5 and the main view of Design 6, click to select any cooking method to perform related cooking operations and settings. During the cooking process, you can click "Pause / Cancel" to pause or cancel the cooking operation. 9. Other situations requiring explanation: The blue semi-transparent coating (knob) is not part of the graphical user interface that requires protection.

The application provides an automatic packaging vending cabinet and a dumpling cooking method, and relates to the technical field of catering equipment. The scheme is that the automatic packaging vending cabinet comprises a dumpling storage box, a dumpling conveying device, a transfer device, a storage box container, a storage cover container, a dumpling cooking device, a temporary storage rack and a delivery device. The dumpling storage box is provided with a discharge port. The dumpling conveying device is provided with a dumpling conveying feeding box in a split structure. The transfer device comprises a left-right translation mechanism. The left-right translation mechanism is slidably connected with a lifting mechanism. The lifting mechanism is slidably connected with a mechanical hand. The mechanical hand can cause the dumpling conveying feeding box to be dislocated, so that the dumplings fall from the gap formed by the dislocation. The storage box container, the storage cover container, the dumpling cooking device, the temporary storage rack and the delivery device are all within the stroke range of the mechanical hand. The problems of poor coordination, low efficiency and high cost of each link in the existing dumpling machine are solved.

The invention relates to the technical field of cooking devices, and discloses a cooking method, a cooking device and a computer readable storage medium, the cooking method comprises the following steps: obtaining cooking parameters of at least two sub-cavities, the cooking parameters comprising cooking time; obtaining a comparison result of the cooking time of the at least two sub-cavities; and adjusting the cooking parameters and the cooking starting time of the at least two sub-cavities according to the comparison result. According to the cooking method provided by the invention, the influence on respective cooking caused by mutual heat transfer between the at least two sub-cavities in the cooking process is reduced, so that each sub-cavity can obtain a relatively good cooking effect, and food in the at least two sub-cavities can be cooked at the same time.

The invention relates to the technical field of cooking methods, and discloses a cooking method, cooking equipment and a computer readable storage medium, the cooking method comprises the following steps: obtaining an average angular velocity of a turntable of a cooking device; acquiring actual cooking time of the cooking device; acquiring a compensation angle of the turntable according to the average angular velocity and the actual cooking time; and controlling the turntable to continuously rotate by the compensation angle after cooking is finished. According to the cooking method provided by the invention, after the turntable is controlled to continuously rotate for the compensation angle after cooking is finished, the difference between the turntable angle after cooking is finished and the turntable angle before cooking is started can be reduced, so that the to-be-cooked articles before and after cooking face the same direction, and the to-be-cooked articles can be conveniently taken after cooking is finished.

The cooking utensil comprises a pot body, a cover body, a pressure relief device and a water injection device, a cooking cavity is formed by the pot body and the cover body, the pressure relief device and the water injection device are installed on the pot body or the cover body, and the pressure relief device and the water injection device both communicate with the cooking cavity; the cooking method comprises the steps that cooking parameters of the cooking utensil are obtained under the condition that the air pressure value in a cooking cavity reaches a set pressure value, and the cooking parameters at least comprise a cooking mode and / or the total amount of food in the cooking cavity; judging whether defoaming treatment is needed or not according to the cooking parameters; if the defoaming treatment is needed, acquiring a real-time air pressure value in the cooking cavity; determining the water pressure value of water sprayed into the cooking cavity by the water injection device according to the real-time air pressure value, and controlling the water injection device to spray water into the cooking cavity. According to the cooking utensil, the cooking cavity of the cooking utensil can be defoamed, and the technical problem that thick food is prone to overflowing when cooked by the cooking utensil is solved.

To provide a cooking method using a lid for cooking to improve thermal efficiency in cooking and the lid for cooking to be used for the method.SOLUTION: A cooking method uses a heating container comprising a bottom wall and a peripheral wall, and a lid for cooking. The lid for cooking is composed of: a lid body formed in an approximately conical shape where its height is greater as it goes from its periphery to its center; and a projection part comprising a steam discharge hole for discharging steam to an apex portion of the approximately conical shape of the lid body. There is a juice-receiving groove in the periphery of the lid body and an inner diameter of the lid for cooking is smaller than the diameter of a top surface of the bottom wall of the heating container. The cooking method includes a step of spreading and arranging food materials on the top surface of the bottom wall of the heating container and performing heating in a state in which the periphery of the lid body of the lid for cooking is mounted on the spread and arranged food materials.SELECTED DRAWING: Figure 7

The invention provides a complementary food pot and a porridge cooking method thereof. The complementary food pot comprises a pot body device and a pot cover device, the pot body device comprises a pot body assembly, a heating disc and an inner pot, the heating disc is installed on the pot body assembly, the inner pot is borne on the heating disc and used for containing water and rice grains, the pot cover device comprises a pot cover assembly, a driving part and a stirring part, the driving part is installed on the pot cover assembly, and the stirring part is connected to the driving part; the porridge cooking method of the complementary food pot comprises the following steps: controlling the heating disc to work at first power so as to heat water and rice grains in the inner pot; judging whether the water and the rice grains in the inner pot are boiled or not; when the water and the rice grains in the inner pot are boiled, the heating disc is controlled to work at second power so that the water in the inner pot can be kept in the boiling state, and the second power is smaller than the first power; when the water and the rice grains in the inner pot are boiled, the driving part is controlled to drive the stirring part to rotate, so that the rice grains are stirred into rice paste. By using the porridge cooking method, the time for obtaining the rice paste porridge can be shortened, so that convenience is brought to users.

The invention relates to cooking equipment and a cooking method thereof, and the cooking equipment comprises an inner container which is provided with a containing cavity used for cooking food materials; the steam generator is communicated with the accommodating cavity; the water tank is used for supplying water to the steam generator to generate steam; the condenser assembly is used for condensing steam discharged from the exhaust port of the containing cavity to form condensed water; at least part of the condensate water can flow to the steam generator to generate steam. According to the cooking equipment and the cooking method thereof, steam discharge can be effectively reduced.

The present invention relates to the field of cooking and provides a cooking system and a cooking method. The cooking system includes a cooker, a camera, a guide assembly, and a controller. The camera is used to capture images inside the cooker. The guide assembly includes a guide plate and a driver. The guide plate is arranged inside the cooker. The controller analyzes the images captured by the camera to determine the maturity difference value of different parts of food. When the difference value is greater than a preset value, the controller controls the driver to drive the guide plate to move relative to the cooker, guiding the airflow in the cooker to gather or approach the less mature part of the food, thereby improving the efficiency of heat exchange in this part, improving the uniformity of food maturity, and improving the cooking effect.

The embodiment of the invention provides a cooking inner container, a cooking electric appliance, a cooking method and a storage medium. The cooking inner container comprises an inner container body, a first electrode assembly and a second electrode assembly. The inner container is provided with a cooking cavity and an opening communicated with the cooking cavity, and the opening is located in the top of the cooking cavity in the height direction; the cooking cavity comprises a first area and a second area which are arranged in the height direction, and the second area is located on the side, away from the opening, of the first area; the first electrode assembly is arranged in the first area, and the first electrode assembly is used for forming a first electric field in the inner container; the second electrode assembly is arranged in the second area and used for forming a second electric field in the inner container. According to the cooking inner container, food in the cooking inner container can be well, evenly and three-dimensionally heated through the electric field.