1654 results about "Cooking process" patented technology

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 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 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 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.

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 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 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 big language model-based diet preference prediction method, apparatus and device, and a medium. The method comprises the steps of performing preference judgment on a cooked food picture through a preset big language model, and generating state description features and preference features of food; food multi-modal information in the cooking process is collected, feature processing is conducted on the food multi-modal information through a preset neural network, and feature vectors are obtained; performing weighted fusion on the feature vector, the state description feature and the preference feature to obtain a fusion feature; and generating a corresponding diet preference prediction result from the fusion feature through a preset preference prediction model, and generating a corresponding cooking suggestion according to the diet preference prediction result. By implementing the method provided by the invention, the problem that the cooking equipment in the prior art cannot accurately judge the diet preference of the user can be solved.

The embodiment of the utility model discloses a grill, a cooking rack and cooking equipment, relates to the technical field of cooking devices, and can effectively improve the standardization degree of a cooking process. The grill comprises a limiting piece and a temperature measuring piece; the limiting piece comprises a supporting seat and a containing structure, the containing structure is arranged on the supporting seat, one end of the containing structure is connected with the supporting seat, and the other end of the containing structure extends in the direction away from the supporting seat to form a containing area suitable for containing a cooking object; the temperature measuring piece is arranged in the containing area, and the temperature measuring piece can be inserted into the cooking object to monitor the internal temperature of the cooking object. The method is suitable for standardized baking scenes of meat products.

The utility model discloses an automatic stir-frying pot cover adaptive to a mass stir-frying pot. The pot cover comprises a pot cover body, a stir-frying part is arranged at the bottom of the pot cover body, a driving mechanism is further arranged on the pot cover body, the driving mechanism is used for driving the stir-frying part to stir-fry food, a working cavity is formed in the pot cover body, and a locking module is arranged in the working cavity. The locking module comprises a locking driving mechanism and a plurality of locking pieces, the locking pieces are distributed circumferentially, the outer ends of the locking pieces extend out of the outer edge of the pot cover body, and the locking driving mechanism is used for driving the locking pieces to lock / unlock the pot body. The pot cover can be suitable for pot bodies with different sizes, the matching between the pot body and the pot cover can be ensured during cooking, and the cooking process can be smoothly carried out.

The invention relates to a temperature control method of cooking equipment, on one hand, non-contact, non-intrusive, global and high-resolution perception of a temperature field of a target area in a cavity of the cooking equipment is realized by collecting multi-source temperature data and reconstructing temperature distribution of a reference temperature measurement plane parallel to a heating array; the problem of inaccuracy caused by dependence on finite point temperature measurement or simple coefficient estimation is solved; on the other hand, temperature deviation is calculated by coupling reconstructed temperature distribution and side wall temperature data, power is decided in combination with heat transfer characteristics in the normal direction of the heating array, accurate modeling and dynamic compensation of the heat transfer process in the three-dimensional space are achieved, and therefore the inherent temperature difference between the center and the edge of the cavity can be eliminated in a targeted mode; energy transfer loss caused by thermal resistance can be compensated; finally, through the step of independently controlling each heating unit according to the target power, a highly uniform and stable temperature field can be formed and maintained in the whole cooking process.

The invention provides a cooking utensil, and relates to the technical field of kitchen appliances. The cooking utensil provided by the invention comprises a box body, a steam exhaust fan, an air duct shell and an air inlet shell, the steam exhaust fan is configured to blow airflow into the steam exhaust air duct; at least part of the structure of the air inlet shell is located in the steam exhaust air duct and forms an air inlet cavity in a surrounding mode, an air inlet is formed in the side, facing the steam exhaust fan, of the air inlet cavity, an air outlet is formed in the side, deviating from the steam exhaust fan, of the air inlet cavity, and the air inlet and the air outlet both communicate with the steam exhaust air duct. The air outlet is provided with a movable cover, and the movable cover is rotationally arranged relative to the air inlet shell so as to close the air outlet or open the air outlet and adjust the size of the ventilation area of the air outlet. According to the cooking device, the volume of air flowing out of the air outlet can be adjusted, so that the volume of air entering the cooking cavity can be adjusted, rapid steam exhaust is achieved, it is guaranteed that in the cooking process of food, different steam concentrations of the cavity are maintained through different air inlet volumes, and the cooking effect of the food is improved.

A control system (10) is provided with an acquisition unit (121), an information processing unit (122), and an output unit (123). The acquisition unit (121) acquires health status information and dish information indicating a dish associated with the health status information. The information processing unit (122) acquires cooking parameter information including one or more cooking parameters on the basis of the acquired health state information and dish information. The output unit (123) outputs a control signal including the acquired cooking parameter information to a cooking control unit (150) that controls the cooking device (100). The cooking parameter information includes cooking parameters for changing chemical components corresponding to the health state information in a cooking process performed by the cooking device (100).

The invention relates to the technical field of industrial temperature control, in particular to a multi-layer circulating type marinated pig trotter marinating and boiling control system based on intelligent temperature control, a pot body is vertically divided into five layers of temperature control frameworks, and a hollow interlayer between the inner wall and the outer wall of the pot body is isolated through a heat insulation plate; configuring a capillary tube for steam heating; acquiring detection temperatures of different temperature control frameworks; in the cooking process, the interior of the pot is divided into a gas area and a liquid area through a liquid level sensor arranged in the pot; in the liquid area, determining a layer height correction coefficient according to the layer height of each layer of temperature control framework; combining the numerical value of the detection temperature and the layer height correction coefficient in the heating process of each layer to obtain an adjustment proportional term and an adjustment integral term; the temperature of the liquid area is controlled and adjusted; in the gas area, the temperature loss rate is analyzed by combining the temperature difference between the top layer temperature and the liquid level temperature, and temperature compensation is achieved. According to the invention, the uniformity of temperature distribution in the marinating process can be improved, the heating strategy is optimized, and the energy utilization efficiency is improved.

A range hood adaptive control method and a range hood, the method comprising: acquiring environmental data, the environmental data comprising gas data for characterizing the concentration of at least one to-be-detected gas component generated by cooking, and the environmental temperature and environmental humidity of a cooking area; the environment data is input into a preset machine learning model, a prediction result is obtained, and the preset machine learning model is used for predicting the current cooking stage and the smoke amount generated by cooking according to the environment data; and adjusting the working state of the range hood according to the prediction result. According to the scheme, the working state of the range hood can be automatically, intelligently and accurately adjusted according to the current cooking environment, the overall performance of the range hood can actively meet the real-time cooking requirement of a user without manual adjustment of the user, and the safety of the cooking process is improved.

The invention relates to the technical field of kitchen equipment, in particular to multifunctional cooking equipment which comprises a machine head with a shell and a pot body assembly, the pot body assembly comprises a glass container and holding pieces arranged on the two sides of the glass container, and a heating piece, fan blades and a driving motor used for driving the fan blades to rotate are arranged in the machine head; a reflecting cover with a downward opening is arranged in the shell, the heating piece and the fan blades are both located in the reflecting cover, the machine head is buckled on the pot body assembly, the reflecting cover and the glass container are matched to form a cooking space, a skirt edge folded outwards is arranged at the lower end of the shell, the opening of the reflecting cover is attached to the inner wall of the skirt edge in a sealed mode, and the machine head is arranged on the glass container in an inverted mode. The skirt edge is erected on the opening portion of the glass container so that the machine head can be stably arranged in the glass container, the lower skirt opening of the skirt edge faces upwards and is higher than the opening of the reflection cover to form a containing table used for containing cooking utensils, the overall portability and storage convenience of the equipment are remarkably improved, and meanwhile the stability and safety in the cooking process can be guaranteed.

One or more implementations of the present disclosure relate to a wireless, multi-sensor food thermometer that includes a temperature probe having a linear array of temperature sensors that are operative to measure: temperature profiles within a food product during a cooking process, a temperature at a core of the food product, a temperature at the surface of the food product, and a temperature of the ambient cooking environment in which the food is being cooked. The temperature probe includes a wireless interface that transmits temperature information to one or more external devices for use thereby. Rather than transmitting raw temperature data, the temperature probe may transmit coefficients that correspond to a function that describes the temperature profile within the food or parameters necessary to solve a governing heat equation, which reduces data transmission requirements and reduces power consumption. The food thermometer may include a charger case that houses the temperature probe and charges a power source of the temperature probe using a replaceable battery.

The invention discloses a cooking intelligent control system based on big data. The cooking intelligent control system comprises a cooking control data acquisition module, a data optimization processing module, a healthy dish intelligent recommendation module, a cooking control parameter optimization module and an intelligent cooking execution control module. The invention relates to the technical field of information data processing, in particular to an intelligent cooking control system based on big data, which innovatively proposes a cooking dish recommendation individuation, health control double-layer and cooking process practicability mechanism, and significantly improves the health guidance ability, recommendation adaptation ability and operation effectiveness of intelligent cooking. The construction of a multi-dimensional feature analysis system is innovatively proposed, a multilayer graph neural structure is designed and improved, and an interactive attention mechanism is introduced, so that the accuracy breakthrough of personalized and healthy recommendation is realized; a particle swarm optimization algorithm of a segmented sine and cosine chaotic mapping function, a reduction factor and an improved inertia factor is innovatively adopted, and the intelligent level of the cooking control process is improved.

The invention relates to a steaming and baking machine control method and device, control equipment, steaming and baking equipment, computer equipment, a computer readable storage medium and a computer program product, and the method comprises the steps: obtaining a target cooking program of a steaming and baking machine and a humidity parameter of the steaming and baking machine, and determining a heating parameter of a heating device of the steaming and baking machine based on the target cooking program, controlling a heating device to work according to the target cooking program, the heating parameter and the humidity parameter, and controlling a steam generator of the steaming and baking machine to generate steam according to the target cooking program and the humidity parameter. The control of the steaming and baking machine is determined in combination with the selected target cooking program, and the heating device and the steam generator of the steaming and baking machine are further controlled respectively, so that the cooking process of the steaming and baking machine can be ensured to be reliable, water vapor accumulation in the steaming and baking machine is reduced, and the use reliability of the steaming and baking machine is improved.

1. The name of the design product: range hood (IT0590). 2. The use of the design product: used for sucking oil fume and water vapor produced in cooking process, and discharging outdoor. 3. The design points of the design product: in shape. 4. The picture or photo that can best show the design points: perspective view.

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.

The invention discloses an intelligent cooking method and device, and the method comprises the steps: obtaining an initial cooking parameter of food in response to a cooking instruction triggered by a target object; the cooking instruction comprises the target cooking degree of the food; controlling the cooking equipment to cook food according to the initial cooking parameters; in the cooking process, real-time state data of the food are collected, the cooking state of the food is analyzed in real time, and the real-time cooking degree of the food is obtained; when the real-time cooking degree does not reach the target cooking degree, adjusting the initial cooking parameters in real time, and controlling the cooking equipment to continuously cook the food according to the adjusted cooking parameters to obtain an updated real-time cooking degree; and when the updated real-time cooking degree reaches the target cooking degree, stopping cooking the food. The cooking state of the food can be analyzed in real time, the cooking parameters are dynamically adjusted according to the real-time state of the food, intelligent cooking is achieved, and the cooking precision is improved.

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 invention discloses an unmanned intelligent kitchen visual identification scheduling method and system, and the method comprises the steps: weighing and recognizing food materials and the weight of the food materials, and automatically generating a production work order of the corresponding food materials; matching a production work order, visually identifying food materials of the dishes, and obtaining an automatic production process of the dishes; the priority of the production work orders is calculated, the production work orders are automatically sorted, and cooking equipment is scheduled to complete a cooking link; production work order intelligent scheduling is carried out, a shortest job algorithm is adopted, and tasks with high cooking priorities are scheduled preferentially in combination with production work order priorities. By means of the visual recognition scheduling system, the linkage mechanical arm and the intelligent cooking equipment, full automation of the kitchen cooking link can be achieved, a chef only needs to place food materials of dishes into the basins of the shelf, subsequent automatic cooking can be conducted, tedious manual labor is avoided, meanwhile, it is ensured that the quality and taste of the dishes are stable, and the cooking efficiency is improved. And the cooking difference caused by human factors is reduced.

The invention belongs to the technical field of household appliance control, and particularly relates to a start-up control method, device and equipment of an extractor hood, a medium and a product. The range hood aims at solving the problems that in the prior art, the intelligence of the opening mode of the range hood is low, and the user experience is poor. The method comprises the steps that the initial environment temperature of a cooking area is obtained; according to the initial environment temperature and the preset temperature, a low-temperature interval is determined; and then the environment temperature of the cooking area at each collection moment is determined, and if the environment temperature of the cooking area at each collection moment meets the starting condition, the range hood is controlled to be started. According to the technical scheme, the range hood can be automatically started in the cooking process, the intelligence is high, and the user experience is high.