2261 results about "Cooking process" patented technology

The invention provides a multi-mode control method and system for intelligent variable-frequency cooking equipment, and relates to the technical field of intelligent control, and the method comprises the steps: obtaining a food material image and weight data through an image collection device, extracting feature information through a deep learning processor based on a pre-trained food material feature recognition model, and generating a feature data packet containing food material type, weight and volume information. The controller matches initial cooking mode parameters according to the data packet, collects real-time operation data such as temperature, pressure, heating power and stirring motor rotating speed in the cavity, and calculates power-temperature and motor rotating speed-torque response curves. And the controller generates a frequency conversion control instruction according to the response curve and a preset multi-mode switching judgment rule, and controls the heating unit and the stirring motor to perform cooperative adjustment. In the cooking process, real-time operation data are continuously collected, multi-mode self-adaptive switching is carried out, and the frequency conversion control instruction is optimized until cooking is completed.

Cooking devices, cooking systems, and smoke assemblies for use therewith are provided. In one embodiment, a cooking system is provided and includes a housing and a smoke assembly. The housing can have a lower base portion and an upper lid portion that together define a hollow cooking chamber. The smoke assembly can be coupled to the upper lid portion, and can be in fluid communication with the hollow cooking chamber. The smoke assembly can generate smoke during cooking operations in order to impart smoke flavor onto a food product disposed within the hollow cooking chamber.

The invention provides a cooking utensil superheated steam system and a temperature control method thereof, and relates to the technical field of steam cooking. The superheated steam system of the cooking utensil comprises the cooking utensil, a steam module, an ultrasonic heating module, a temperature monitoring module, a cooking data acquisition module, a data analysis module, a model prediction module, a display module, a dynamic adjustment heating strategy, a waste heat recovery module and a preheating box. Ultrasonic vibration is used for assisting heating, water molecules rapidly vibrate in a microwave field to generate heat, the waste heat recovery module captures heat generated in the cooking process through a heat exchanger and is used for preheating the next batch of food, the energy utilization efficiency is remarkably improved, energy waste and carbon emission are reduced, the heating strategy is dynamically adjusted, and the energy utilization rate is increased. According to the real-time sensor data and the prediction model, the heating power, the steam flow and the heating time parameters are automatically optimized, unnecessary energy consumption is avoided, and accurate temperature control and energy consumption optimization are achieved.

The invention relates to the technical field of intelligent kitchens, and particularly discloses an intelligent kitchen cooking detection system and method based on multi-source data, and the system employs an artificial intelligence technology based on deep learning to carry out the signal analysis of a smell signal and a smoke signal collected by an electronic nose and a smoke sensor in a kitchen. Time-frequency characteristics of the smell signal and the smoke signal are captured for representation, and then the kitchen oil smoke degree is represented based on interactive fusion characteristics between the smell signal and the smoke signal, so that intelligent control of the kitchen range hood is realized. Therefore, the air speed and the running state of the range hood can be automatically adjusted according to the lampblack degree generated in the cooking process, freshness of kitchen air is ensured, and potential threats of lampblack to health of family members are avoided.

The invention provides a zero-sample food image recognition method based on semantic decoupling and a diffusion model, and aims to solve the problems of semantic interval and generation feature offset in the field of zero-sample food image recognition in the prior art. According to the method, semantic precise decoupling of food material composition and a cooking process in text description is realized by constructing a food material-cooking double-branch attention network, and implicit association of a food material combination and a cooking mode is captured by using a cross-modal fusion strategy, so that the accuracy of semantic condition control is remarkably improved; on the basis, a regional perception diffusion feature synthesizer is designed, visual features with spatial sensitivity are generated through a progressive denoising process, and the defect of a traditional generation model in the aspect of food texture detail reduction is effectively overcome. Compared with a traditional method, the scheme has remarkable advantages in the aspects of feature generation quality, semantic relation modeling and complex scene adaptability, and a new zero sample detection solution is provided for the field of food calculation.

The invention discloses a food material cooking control method and device, equipment and a storage medium. The method comprises the following steps: acquiring a cooking food material image; performing image detection on the cooking food material image by adopting a pre-trained lightweight food material detection model to obtain a food material type and a food material position of at least one target food material output by the model; according to the food material type and the food material position of each target food material, cooking parameters are determined; and executing a corresponding equipment control action based on the cooking parameters to obtain a cooking result. According to the technical scheme, the flexibility of the food material cooking process is improved, effective and accurate identification of the food materials is achieved, accurate determination of the cooking parameters is improved, and therefore the cooking quality is improved.

The invention discloses a method for preparing low-GI rice noodles from a white kidney bean-mulberry leaf composite extract, which comprises the following steps of: firstly, extracting functional components in white kidney beans and mulberry leaves by adopting a water extraction method, adding Arabic gum and resistant dextrin into a white kidney bean-mulberry leaf composite extracting solution, regulating acid, and performing glycosylation and embedding treatment; uniformly mixing rice flour, high amylose, fiber powder, konjac glucomannan, mono-glycerol fatty acid ester, diglycerol fatty acid ester and the white kidney bean-mulberry leaf compound extracting solution; and finally, humidifying, cooking, extruding and forming to obtain the low-GI rice noodles. According to the invention, the glucogenic index of the rice noodles is reduced by adding the white kidney bean-mulberry leaf composite extract, the heat resistance of functional components in the composite extract is improved through glycosylation and embedding treatment, and the loss of the activity of the white kidney bean-mulberry leaf composite extract in the high-temperature cooking process of the rice noodles is reduced; meanwhile, in order to improve the flavor and taste of the low-GI rice noodles, the konjac glucomannan and other auxiliary materials are added, so that the low-GI rice noodles are rich in elasticity and better in taste and boiling fastness.

The invention discloses a control method and device of cooking equipment and the cooking equipment. The cooking equipment comprises an air frying module and a microwave module. The control method of the cooking equipment comprises the following steps: acquiring characteristic parameters of food materials; determining operation parameters of the cooking equipment according to the characteristic parameters of the food materials and a preset mapping relation table; wherein the preset mapping relation table is a corresponding relation table of the characteristic parameters of the food materials and the preset operation parameters of the cooking equipment; controlling the air frying module or the microwave module to work according to the operation parameters so as to improve the cooking speed of the food materials. According to the control method of the cooking equipment, the operation parameters of the cooking equipment can be determined according to the characteristic parameters of the food materials and the preset mapping relation table, and the air frying module or the microwave module in the cooking equipment is controlled to work according to the operation parameters; the dehydration speed of food formed by processing the food materials is increased, the cooking process is accelerated, the cooking time is shortened, and the cooking effect of crispy outside and tender inside is achieved.

The invention discloses a stove and a stove anti-dry burning control device and method. The anti-dry-burning control device for the kitchen range comprises a detection module used for obtaining material detection data, shape detection data and dynamic detection data of a to-be-detected pot; and the control module is connected with the detection module and the anti-dry-burning module and is used for identifying a cooking scene according to the material detection data, the shape detection data and the dynamic detection data and adjusting the working state and the protection temperature threshold value of the anti-dry-burning module according to the cooking scene. The anti-dry-burning protection temperature threshold value is adjusted by recognizing the material of the cookware, the applicability of the anti-dry-burning module to different cookware is improved, and false triggering of the anti-dry-burning module is avoided; meanwhile, according to the shape and the dynamic identification cooking scene, the working state of the dry-burning-resistant module is correspondingly adjusted, so that collision between the moving cookware and the dry-burning-resistant module can be avoided, dry-burning-resistant protection in the continuous cooking process can be achieved, and potential safety hazards are reduced.

The invention provides a micro-pressure air fryer which comprises a sealed cooking cavity and a hot air assembly, the hot air assembly comprises a heating piece and a hot air fan, the hot air assembly conveys hot air into the cooking cavity to cook food, the cooking cavity is provided with a steam exhaust channel, steam generated in the cooking cavity is exhausted through the steam exhaust channel, and the volume of the cooking cavity is 3-10 L. The relation between the sectional area S of the steam exhaust channel and the power density phi of the air fryer meets S = K * phi, the value of K is 0.03-1 mm < 2 > / (W / L) so that the working pressure intensity of the cooking cavity can be maintained at 80-960 pa, and the power density is the ratio of the power of the heating piece to the volume of the cooking cavity. According to the air fryer, the influence of the volume of the cooking cavity, the heating power and the sectional area of the steam exhaust channel on the working pressure of the cooking cavity is fully considered, so that the working pressure of the air fryer designed according to the application tends to be consistent, and a user can adopt the same cooking process when cooking the same food material by using different types of air fryers; different types of air fryers have good cooking consistency.

There is provided a cooking robot, a cooking robot control device, and a control method that enable a cooking robot to customize a dish prepared according to a preference of an eater. The cooking robot (1) according to one aspect of the present technology controls a cooking operation performed by a cooking arm (321), using recipe data including a data set in which cooking operation data and cook biological data are linked, the cooking operation data describing information regarding an ingredient of a dish and information regarding an operation of a cook in a cooking process using the ingredient, and the cook biological data indicating a biological reaction of the cook measured in conjunction with a progress of the cooking process. The present technology can be applied to a cooking robot that operates an arm to cook.

The invention provides a cooking device which comprises a box body forming a shell outside the cooking device, an inner container arranged in the box body, a frying barrel arranged in the box body and located on one side of the inner container, a vacuum pumping module used for pumping air and an oil box arranged at the bottom of the frying barrel, and the frying barrel comprises a barrel body and a first oil outlet formed in the bottom of the barrel body; the first oil outlet is communicated with the oil box, and is provided with an oil control switch for controlling the communication of the frying cavity and the oil box, a pressure relief channel for communicating the frying cavity and air, and a pressure relief switch arranged in the pressure relief channel. In the cooking process, the vacuumizing module is controlled to exhaust air in the frying cavity; after cooking is finished, firstly, an oil control switch is controlled to be turned on, so that oil in the frying cavity flows into an oil box through a first oil outlet; and then the pressure relief switch is controlled to be turned on to relieve the pressure of the frying cavity, so that the influence on the taste of the food materials due to re-oil absorption of the food materials after pressure relief is avoided.

The invention provides a cooking control method, device and system and a storage medium. The cooking control method comprises the following steps: acquiring image information of a cooking utensil in which a target cooking food material is placed; determining initial nutritional ingredient information of the target cooking food material based on an image recognition result of the image information; in the cooking process, the current operation parameter information of the cooking utensil and the current state parameter information of the target cooking food material are monitored; performing nutrient loss prediction based on the initial nutrient information, the current operation parameter information and the current state parameter information to obtain estimated nutrient information; and adjusting a preset cooking strategy based on the target nutrition information and the estimated nutritional ingredient information to obtain a target cooking strategy. According to the invention, image recognition can be carried out on the target cooking food material, the target cooking food material is automatically monitored and the nutritional ingredients are tracked and predicted, the prediction accuracy is high, and the content of the residual nutritional ingredients after cooking can be increased.

The invention provides a cooking robot for automatic cooking, and relates to the technical field of cooking robots, the cooking robot comprises a cooking bench, an integrated processor, a manipulator, a lifting hanger, a smoke suction cover, a pot, a circular track, a baffle plate, a rotating motor, a seasoning rack and an inner heat insulation plate; a pot is placed on a stove body of the cooking bench; and an inverted L-shaped lifting hanging bracket is vertically and fixedly arranged on the rear side of the cooking bench at the position of the pot upwards. According to the cooking robot, multiple protection measures are adopted, and the safety of the cooking process is ensured. Due to the design of the baffle plate, oil stains are effectively prevented from splashing out to hurt people in the cooking process, and the safety of operators is protected. And meanwhile, the manipulator is protected by the baffle plate during operation, so that the damage to the manipulator caused by splashing of stains is avoided, and the service life of the manipulator is prolonged. In addition, heat transfer is further isolated through the design of the inner heat insulation plate, and operators are prevented from being hurt due to contact with high-temperature components.

The invention discloses a control method of a cooking navigation system, and the method comprises the steps: obtaining food material image information of a to-be-cooked food material through responding to a cooking navigation starting instruction of an object; performing semantic analysis on the food material image information to obtain estimated menu information; performing parameter estimation processing based on the estimated menu information to obtain cooking parameter information; under the condition that the object cooks the to-be-cooked food material based on the cooking parameter information, obtaining cooking image information of the to-be-cooked food material, current working state information of target cooking equipment corresponding to the cooking parameter information and current cooking environment information of a cooking environment; cooking state analysis is carried out based on the cooking image information, the current working state information and the current cooking environment information, cooking correction information is obtained, and the object is made to carry out cooking correction based on the cooking correction information. By monitoring the whole cooking process, interacting feedback with the object in real time and optimizing the cooking process, the problem of high cooking difficulty caused by modeling and singleness of cooking suggestions is solved.

The invention relates to the technical field of intelligent control, and discloses a steaming oven control method and system based on humidity estimation, and the method comprises the steps: obtaining the types of food materials according to the food material image data of a steaming oven, and setting an initial heating curve based on the types of the food materials; determining the total heating time of the food materials according to the initial heating curve, and dividing the total heating time into a plurality of adjustment heating time periods; detecting and adjusting the real-time humidity value of the food material in the heating time period, and estimating the humidity estimation value after the food material is heated according to the real-time humidity value; calculating a correction coefficient according to the humidity estimation value, and setting a heating correction curve by combining the temperature change data, the humidity change data and correction; and correcting the heating curve based on the heating correction curve. According to the method, the heating curve is dynamically adjusted through humidity estimation, and intelligent control over the food material cooking process is achieved by establishing the relation model of the temperature and the humidity.

The invention provides a steaming oven and a control method and system thereof. The control method comprises the steps that in response to a steaming oven starting instruction, a water pump and a steam generation module are controlled to start working; monitoring the working current when the water pump pumps water and the current temperature of the steam generation module; monitoring whether the water tank is in a first water shortage state according to the working current and the current temperature; in response to the first water shortage state of the water tank, supplementing water to the water tank until the first water shortage state is released. Whether the water tank is in the first water shortage state or not is detected by monitoring the working current when the water pump pumps water and the current temperature of the steam generation module, when the water tank is short of water, water is intelligently supplemented to the water tank, the cooking process is not interrupted, and the cooking effect is guaranteed.

This invention discloses a method for preparing low-GI special dietary noodles, belonging to the field of special dietary food development. This invention screens negatively charged dietary polysaccharides and constructs a tightly packed quaternary network structure based on amylose, oleic acid, protein, and dietary polysaccharides. It prepares an amylose-oleic acid complex (complex 1) and a complex 1-protein ternary network (complex 2) stepwise, and then regulates the cooking process to form a complex 2-dietary polysaccharide quaternary network (complex). This invention significantly reduces the GI value of the noodles and improves their texture.

The invention pertains to system and method for profiling, modeling and monitoring temperature and heat flow in a meat piece or food item in a cooking by placing the item on a flat surface of a cooking device in a sufficiently visible way for monitoring with an optical head, collecting data with suitable sensors and mirrors, such as IR sensor, visible range sensor, high resolution Lidar sensor, laser or LED device with different color options that has a collimated beam, scanning with a scanning mechanism, measuring temperature of bottom and upper surfaces of the item, modeling the item with a 3D as horizontally oriented equithermal slices and perpendicularly non-equithermal relative each other, and calculating temperature of these slices, particularly Tcore of a central slice.

The invention relates to the field of energy consumption optimization, in particular to a chef machine energy consumption dynamic optimization management method and system. The method comprises the following steps: acquiring multi-dimensional environment monitoring parameters of the chef machine; carrying out omnibearing environment perception modeling on the multi-dimensional environment monitoring parameters of the chef machine, and constructing an omnibearing environment perception model; obtaining a historical chef machine operation monitoring log; performing real-time energy consumption prediction according to the historical chef machine operation monitoring log and the omnibearing environment perception model, and generating an environment influence energy consumption prediction value of each cooking mode; identifying a behavior instruction preset by the user; cooking behavior demand analysis is carried out on a behavior instruction preset by a user, and multi-stage cooking task definition is carried out, so that multi-stage cooking tasks are generated. By efficiently and intelligently adjusting the energy consumption power of each link of the chef machine, the energy consumption in the whole cooking process is kept at the optimal level.

The invention relates to the field of cooking control, in particular to a control method and device of a cooking utensil, equipment and a storage medium. The method comprises the following steps: identifying weight monitoring parameters of food materials in the cooking utensil, carrying out multi-time-point water content attenuation analysis on the food materials, and constructing a real-time water content attenuation curve; identifying real-time cooking environment state parameters, performing quantitative correlation analysis according to the real-time water content attenuation curve, and constructing a water content change quantitative correlation model; acquiring a monitoring image in the cooking utensil, and performing deep target visual identification and personalized taste preference mining to generate personalized taste features of a multi-food-material user; and performing real-time cooking state identification according to the real-time water content attenuation curve and the water content change quantitative correlation model, and performing rolling time window water attenuation prediction to obtain water attenuation prediction values of a plurality of time windows. The cooking utensil parameters are dynamically adjusted based on the moisture change in the cooking process, and therefore the cooking effect and quality are improved.

The invention relates to the technical field of kitchen appliances, in particular to a stove control method and device, electronic equipment and a storage medium, and the method comprises the following steps: judging whether the bottom temperature of a stove in a maximum power operation state is greater than a bottom temperature threshold value or not; if yes, it is determined that the first cooking stage is ended, and the first temperature of the food materials in the stove is calculated and output; judging whether the first temperature is greater than a first temperature threshold value corresponding to the food material; if yes, the cooker is controlled to operate at the first power, and temperature correction is conducted on the first temperature until the cooking time reaches the cooking time threshold value corresponding to the food materials. According to the invention, after the bottom temperature of the cooker is greater than the bottom temperature threshold value, the temperature of the food material in the cooker is obtained, and the output power of the cooker is reduced in time when the temperature of the food material is greater than the first temperature threshold value, so that the purposes of automatically adjusting cooking and cooling in advance so as to prevent pot overflow without influencing the cooking process are achieved; the problem that food materials prone to overflowing need to be watched by people during cooking is solved.

The invention provides an intelligent cooking equipment household food preparation service system device and method. The intelligent cooking equipment household food preparation service system device comprises an intelligent cooking equipment terminal 100, a cloud service system 200 and a supply chain management system 300. Three technical main lines of food material digitization, cooking process programming and kitchen space intelligentization are adopted, and the problem that the dynamic sensing ability of existing intelligent cooking equipment on the food material state and environment is lack of deep integration with a prefabricated food material supply chain is solved; the intelligent level of equipment is insufficient, the cross-equipment cooperative ability is weak, and the equipment cannot completely adapt to different food materials and user requirements (only fixed recipes can be executed, and the characteristics of the food materials cannot be dynamically adapted); according to the method, the problems that full-process automatic cooking decisions are not achieved, so that the sticky mechanism of a user is weak (the rate of charge is low due to pure hardware sales) are solved, and good life of food safety, environmental protection, convenience, health management and the like is achieved.

The invention relates to the field of cooking control, and discloses an automatic cooking system optimization method based on user feedback, and the method comprises the steps: obtaining a dish cooking record and a dish feedback record which are bound with a target user, and obtaining the cooking raw material information of a target dish which is prepared to be cooked by the target user, the dish cooking record comprises dish cooking raw material information and dish cooking program information, and the dish feedback record comprises a dish cooking degree adjustment index and a dish crispness adjustment index fed back by the target user to the dish cooking record; obtaining a target cooking program corresponding to the target dish cooking raw material information, and determining a correction coefficient according to the dish cooking raw material information in the dish cooking record and the target dish cooking raw material information; and determining a corrected cooking program corresponding to the target cooking program according to the correction coefficient, and a dish cooking degree adjustment index and a dish crispness adjustment index in the dish feedback record. According to the invention, the cooking process can be optimized according to the personalized cooking requirements of the user.

The utility model discloses an intelligent cooking machine which comprises a cooking cavity provided with a frying pan, the cooking cavity comprises an upper cavity and a lower cavity, in the cooking process of dishes, a pan opening of the frying pan is arranged in the upper cavity, and after the dishes are cooked, the pan opening of the frying pan is turned into the lower cavity and the dishes in the frying pan are poured out; a rapid insertion structure and a cleaning and drying device are arranged in the lower cavity, the rapid insertion structure is used for installing a supporting basket containing tableware when the wok finishes cooking and the tableware needs to be cleaned, and the cleaning and drying device can clean the tableware and comprises a spraying assembly and a drying assembly; according to the utility model, the quick insertion structure is arranged in the lower cavity space for discharging dishes, so that the lower cavity space is used as a space for cleaning tableware in idle time after the dishes are discharged, the effective cooking cavity space of the cooker is fully utilized, and the cooker has two functions of cooking and tableware cleaning.

The invention discloses a steam dynamic partition control method, device and equipment and a storage medium, and the method comprises the steps: determining a steam working area from a plurality of heating areas of kitchen ware based on the original parameter information of food materials, and determining original steam working parameters which are related to the food material thickness of the food materials; a steam element in the steam working area is controlled to cook the food materials according to the original steam working parameters, and intermediate parameter information of the food materials is periodically obtained in the cooking process; and on the basis of the intermediate parameter information, the adjusted steam working parameters are determined through a PID control method, and the steam element is controlled to operate according to the adjusted steam working parameters. According to the steam dynamic partition control method, device and equipment and the storage medium, the problem that the food material cooking effect is not ideal easily caused by an existing control mode in the operation process is solved, steam distribution in the kitchen ware in the operation process conforms to the food material cooking state, and therefore the food material cooking effect is ensured.

The embodiment of the invention discloses a kitchen ware anomaly detection method and device, equipment and a storage medium, and the method comprises the steps: selecting a first cooking mode matched with the food material information from a preset cooking database according to the food material information of the recognized to-be-cooked food material; cooking the food materials in a first cooking mode, and detecting whether a first cooking abnormal risk corresponding to the first cooking mode occurs in the cooking process; and when it is detected that the first cooking abnormal risk occurs, executing a first abnormal risk response task to process the first cooking abnormal risk. According to the kitchen ware anomaly detection method, device and equipment and the storage medium, the problem that danger occurs in the cooking process due to the fact that an existing steaming oven lacks an effective anomaly detection mechanism is solved, the occurrence probability of the danger caused by anomaly in the cooking process is reduced, and the safety of the cooking process is ensured.

The invention relates to a method for operating a cooking appliance (1), wherein the cooking appliance (1) comprises: • a cooking chamber (12) which is designed to receive food to be cooked through an access opening (13), preferably along the longitudinal axis (X), • a locking element (14) which is designed to close and release the access opening (13) of the cooking chamber (12), and • an image capture element (17) which is designed and arranged to optically capture the cooking chamber (12), preferably along the vertical axis (Z) from above, wherein the method comprises at least the following steps: • Capturing (200) the cooking chamber (12) using the image capture element (17), • Recognizing (300) the contents of the cooking chamber (12) based on a comparison (350) of the captured image data with at least two classes of predetermined image data, wherein the classified predetermined image data includes at least one class of impermissible objects and one class of cooking goods, and, • in the event of a detected impermissible object in the cooking chamber (12), at least the prevention (950) of a cooking process, wherein the comparison (350) of the captured image data with the predetermined image data is carried out using a neural network, preferably in a cloud.

The utility model relates to a steam oven drainage device and a steam oven, the steam oven drainage device comprises a drainage piece, a switch valve and a water tank, the drainage piece is used for being arranged on the bottom wall of an inner container, and the drainage piece is provided with a drainage channel with one end communicated with the inner container; the switch valve is arranged at the end, communicated with the inner container, of the drainage channel and can rotate relative to the drainage piece so as to open or close the drainage channel. The water tank is used for being arranged below the inner container and communicates with the end, away from the inner container, of the drainage channel. In the cooking process, the switch valve closes the drainage channel; after cooking is completed, water vapor in the inner container is condensed and flows to the bottom wall of the inner container, the switch valve is controlled to rotate relative to the drainage part to open the drainage channel, condensate water on the bottom wall of the inner container flows into the water tank through the drainage channel to be collected, it is avoided that residual water remains in the inner container for a too long time, peculiar smell is generated or the taste of food is affected, and manpower is saved; the steam oven drainage device is short in drainage time, simple in structure and low in cost.