Cooking method, cooking device, cooking appliance, and computer readable storage medium
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Solution Overview
Problem
Existing cooking technologies face challenges in reducing power consumption, shortening cooking time, and preserving nutrients, as they often require lengthy cooking processes that can lead to nutrient decomposition and user dissatisfaction.
Innovation Solution
A cooking method and device that determine the optimal cooking process based on material attributes such as nutritional composition, hardness, and variety, adjusting cooking time and power to suit the material's resistance and user needs, incorporating personalized settings for viscosity, particle size, and dietary fiber content.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If maximum time period cooking is used to ensure complete cooking of all materials, then cooking completeness is improved, but power consumption increases and waiting time lengthens
Solution Approach 1:
The patent applies parameter changes by adjusting cooking time and power based on material attributes. The control module modifies cooking parameters (time, power level) according to the identified material type, transforming the fixed maximum-time approach into a dynamic parameter-adjusted approach that optimizes energy consumption while ensuring complete cooking.
Solution Approach 2:
The patent implements preliminary action through material identification before cooking. The image collector and sound collector gather material information in advance, allowing the system to pre-determine the appropriate cooking parameters, avoiding the need to use maximum time for all materials.
2Reliability
If maximum time period cooking is used to ensure complete cooking of all materials, then cooking completeness is improved, but waiting time increases affecting user experience
Solution Approach 1:
The patent changes the cooking time parameter based on material attributes. By identifying the material type first, the system adjusts the cooking duration to the minimum necessary time for that specific material, reducing waiting time while ensuring complete cooking.
Solution Approach 2:
The system performs preliminary material identification to determine the appropriate cooking duration before actual cooking begins, allowing it to set the optimal cooking time in advance rather than using a fixed maximum time for all materials.
3Reliability
If extended heating treatment is used to cook resistant materials, then cooking completeness is improved, but nutrient decomposition increases
Solution Approach 1:
The patent applies parameter changes by adjusting both time and power parameters based on material attributes and nutritional content. For materials rich in heat-sensitive nutrients, the system reduces heating time and power, while for resistant materials, it optimizes the combination of time and power to achieve cooking completeness with minimal nutrient loss.
Solution Approach 2:
The system performs preliminary analysis of material attributes and nutritional composition to determine the optimal heating parameters before cooking begins, preventing excessive heating that would cause nutrient decomposition.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This approach reduces waiting time, minimizes power consumption, and maximizes nutrient retention, providing personalized cooking experiences while maintaining the nutritional value and taste of the food.
Implementation Method 1
heating treatment are performed on the material according to the cooking process
Implementation Method 2
the wall breaker can beat or grind the material to destroy its cell wall
Data Source
Figure 1~3
AI summary
The present invention provides a cooking method, a cooking device, a cooking appliance and a computer readable storage medium, wherein, the cooking method comprising: receiving attribute information of a material to be cooked and/or culinary demand information for the material to be cooked; determining corresponding cooking process according to the attribute information and/or the culinary demand information; and performing wall breaking treatment and heating treatment on the material to be cooked according to the cooking process. Through the technical solution of the present invention, different cooking processes are performed for materials with different attributes and characteristics, which are conducive to retaining the nutrients of the materials, improving the taste of the materials, and shortening the time for users to wait for the cooking to be completed.