CN111061315A - Menu cooking method and device - Google Patents
Menu cooking method and device Download PDFInfo
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- CN111061315A CN111061315A CN201911355531.1A CN201911355531A CN111061315A CN 111061315 A CN111061315 A CN 111061315A CN 201911355531 A CN201911355531 A CN 201911355531A CN 111061315 A CN111061315 A CN 111061315A
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05D—SYSTEMS FOR CONTROLLING OR REGULATING NON-ELECTRIC VARIABLES
- G05D23/00—Control of temperature
- G05D23/19—Control of temperature characterised by the use of electric means
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C3/00—Stoves or ranges for gaseous fuels
- F24C3/12—Arrangement or mounting of control or safety devices
- F24C3/126—Arrangement or mounting of control or safety devices on ranges
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- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F24—HEATING; RANGES; VENTILATING
- F24C—DOMESTIC STOVES OR RANGES ; DETAILS OF DOMESTIC STOVES OR RANGES, OF GENERAL APPLICATION
- F24C7/00—Stoves or ranges heated by electric energy
- F24C7/08—Arrangement or mounting of control or safety devices
- F24C7/082—Arrangement or mounting of control or safety devices on ranges, e.g. control panels, illumination
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
- G05B2219/20—Pc systems
- G05B2219/26—Pc applications
- G05B2219/2643—Oven, cooking
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Abstract
The invention provides a menu cooking method and device, a storage medium and an electronic device, which can adjust the current actual temperature of a cooker to be cooked to a uniform cooking reference temperature and then execute the standard cooking steps of a menu, thereby improving the cooking effect and enabling the cooked dishes to have better taste and nutritive value. The recipe cooking method comprises the following steps: acquiring a reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked; comparing the current actual temperature of the pot to be cooked with the reference temperature; and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
Description
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to a menu cooking method and device, a storage medium and an electronic device.
Background
With the development of economy, the living standard of people is continuously improved, various dishes meet the taste buds of people, and the happiness of people is improved. When cooking dishes, the initial temperature of the pot is different, which may affect the cooking effect of the dishes, for example, when a cold pot cooks and a pot just cooked a dish starts to cook, the initial pot temperature is different, but if the same hot pot or hot oil time is used, the cooking effect will be different, and it is needed to solve the problem.
Disclosure of Invention
In view of the above problems, the present invention is proposed to provide a recipe cooking method and apparatus, a storage medium, and an electronic apparatus that overcome or at least partially solve the above problems, and are capable of adjusting a current actual temperature of a pot to be cooked to a uniform cooking reference temperature and then performing a standard cooking step of a recipe, thereby improving a cooking effect and enabling a cooked dish to have a good taste and a nutritional value.
According to an aspect of an embodiment of the present invention, there is provided a recipe cooking method including:
acquiring a reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked;
comparing the current actual temperature of the pot to be cooked with the reference temperature;
and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
Optionally, comparing the current actual temperature of the to-be-cooked pot with the reference temperature includes: comparing the current actual temperature of the pot to be cooked with the reference temperature to obtain the temperature difference value of the current actual temperature of the pot to be cooked and the reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include: and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the temperature difference.
Optionally, obtaining the current actual temperature of the to-be-cooked pot includes:
detecting the current actual temperature of the pot to be cooked; alternatively, the first and second electrodes may be,
and acquiring the current actual temperature of the pot to be cooked based on the historical record of the pot to be cooked and/or the interactive record of the pot to be cooked and kitchen equipment.
Optionally, detecting the current actual temperature of the to-be-cooked pot comprises:
and calculating the current actual temperature of the pot to be cooked through the temperatures measured by the at least two temperature measuring points on the pot to be cooked.
Optionally, obtaining the current actual temperature of the to-be-cooked pot based on the history of the to-be-cooked pot and/or the interaction record of the to-be-cooked pot and the kitchen device includes:
acquiring last cooking data of the pot to be cooked, and determining the current actual temperature of the pot to be cooked according to the last cooking data of the pot to be cooked; or
And acquiring the cleaning data of the cooker to be cooked last time, and determining the current actual temperature of the cooker to be cooked according to the cleaning data of the cooker to be cooked last time.
Optionally, the method further comprises:
and acquiring the history of the cookware to be cooked and/or the interaction record of the cookware to be cooked and kitchen equipment through a control center.
Optionally, if the current actual temperature of the pot to be cooked is less than the reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include:
determining heating parameters for heating the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
heating the pot to be cooked according to the heating parameters, so as to compensate the current actual temperature of the pot to be cooked, and enable the current actual temperature of the pot to be cooked to reach the reference temperature.
Optionally, if the current actual temperature of the pot to be cooked is greater than the reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include:
determining a cooling parameter for cooling the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
and cooling the to-be-cooked pot according to the cooling parameters, so that the current actual temperature of the to-be-cooked pot is reduced to the reference temperature.
Optionally, the cooling parameter includes one or more of a waiting time, a water temperature, and a water amount.
According to another aspect of the embodiments of the present invention, there is also provided a recipe cooking apparatus including:
the cooking system comprises an acquisition unit, a control unit and a control unit, wherein the acquisition unit is suitable for acquiring the reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked;
the comparison unit is suitable for comparing the current actual temperature of the cooker to be cooked with the reference temperature;
and the adjusting unit is suitable for adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
Optionally, the comparison unit is further adapted to: comparing the current actual temperature of the pot to be cooked with the reference temperature to obtain the temperature difference value of the current actual temperature of the pot to be cooked and the reference temperature;
the adjustment unit is further adapted to: and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the temperature difference.
Optionally, the obtaining unit is further adapted to:
detecting the current actual temperature of the pot to be cooked; alternatively, the first and second electrodes may be,
and acquiring the current actual temperature of the pot to be cooked based on the historical record of the pot to be cooked and/or the interactive record of the pot to be cooked and kitchen equipment.
Optionally, the obtaining unit is further adapted to:
and calculating the current actual temperature of the pot to be cooked through the temperatures measured by the at least two temperature measuring points on the pot to be cooked.
Optionally, the obtaining unit is further adapted to:
acquiring last cooking data of the pot to be cooked, and determining the current actual temperature of the pot to be cooked according to the last cooking data of the pot to be cooked; or
And acquiring the cleaning data of the cooker to be cooked last time, and determining the current actual temperature of the cooker to be cooked according to the cleaning data of the cooker to be cooked last time.
Optionally, the obtaining unit is further adapted to:
and acquiring the history of the cookware to be cooked and/or the interaction record of the cookware to be cooked and kitchen equipment through a control center.
Optionally, if the current actual temperature of the pot to be cooked is less than the reference temperature; the adjustment unit is further adapted to:
determining heating parameters for heating the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
heating the pot to be cooked according to the heating parameters, so as to compensate the current actual temperature of the pot to be cooked, and enable the current actual temperature of the pot to be cooked to reach the reference temperature.
Optionally, if the current actual temperature of the pot to be cooked is greater than the reference temperature; the adjustment unit is further adapted to:
determining a cooling parameter for cooling the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
and cooling the to-be-cooked pot according to the cooling parameters, so that the current actual temperature of the to-be-cooked pot is reduced to the reference temperature.
Optionally, the cooling parameter includes one or more of a waiting time, a water temperature, and a water amount.
According to a further aspect of embodiments of the present invention, there is provided a storage medium having a computer program stored therein, wherein the computer program is arranged to perform any of the recipe cooking methods described above when executed.
According to a further aspect of the embodiments of the present invention, there is provided an electronic device, including a memory and a processor, the memory having a computer program stored therein, the processor being configured to execute the computer program to perform the recipe cooking method according to any one of the above.
By means of the technical scheme, the recipe cooking method provided by the embodiment of the invention obtains the reference temperature of the pot to be cooked in the recipe, obtains the current actual temperature of the pot to be cooked, then compares the current actual temperature of the pot to be cooked with the reference temperature, and further adjusts the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:
fig. 1 shows a flowchart of a recipe cooking method according to an embodiment of the present invention;
fig. 2 shows a flowchart of a recipe cooking method according to another embodiment of the present invention;
fig. 3 shows a structural view of a recipe cooking apparatus according to an embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
In order to solve the technical problem, embodiments of the present invention provide a recipe cooking method and apparatus, a storage medium, and an electronic apparatus. Fig. 1 shows a flowchart of a recipe cooking method according to an embodiment of the present invention. As shown in fig. 1, the method may include the following steps S101 to S103:
step S101, acquiring a reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked;
step S102, comparing the current actual temperature of the pot to be cooked with a reference temperature;
step S103, adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
According to the embodiment of the invention, the current actual temperature of the pot to be cooked can be adjusted to the uniform cooking reference temperature, and then the standard cooking steps of the menu are executed, so that the cooking effect is improved, the taste of the cooked dish is kept uniform, and the cooked dish has better taste and nutritive value.
In the embodiment of the invention, the reference temperature of the pot to be cooked can be preset in the menu, for example, the reference temperature can be set to be 30 degrees or 35 degrees, the specific reference temperature can be flexibly set according to actual requirements, and then the standard cooking step of the menu is determined according to the set reference temperature of the pot to be cooked. Here, if the set reference temperature is 30 degrees, the first step in the standard cooking step of the recipe may be a hot pot or hot oil for 30 seconds; if the set reference temperature is 35 degrees, the first step in the standard cooking step of the recipe may be to heat the pot or hot oil for 25 seconds. The embodiment of the invention can flexibly determine the time of heating a pot or hot oil according to the reference temperature of the pot to be cooked, and because the standard cooking steps of the menu are executed when the current actual temperature of the pot to be cooked reaches the uniform cooking reference temperature, the dishes cooked according to the menu have uniform standards, and the mouth feel and the nutritional value of the dishes are ensured.
In an optional embodiment of the present invention, in the step S101, the current actual temperature of the to-be-cooked pot is obtained, specifically, the current actual temperature of the to-be-cooked pot is detected, the to-be-cooked pot has at least two temperature measurement points, and the current actual temperature of the to-be-cooked pot can be calculated according to the temperatures measured by the at least two temperature measurement points on the to-be-cooked pot. The embodiment of the invention can obtain the current actual temperature of the pot to be cooked in a direct detection mode, and has the advantages of high accuracy, flexibility and convenience. During the concrete implementation, the quantity of temperature measurement point is not necessarily two, and it can be decided according to the setting condition of pan, under the condition that the pan only sets up a temperature sensor, also can acquire the actual temperature of pan through this one temperature measurement point, and of course, the more the quantity of temperature measurement point, the more accurate the pan temperature that probably records.
In an optional embodiment of the present invention, in the step S101, the current actual temperature of the pot to be cooked is obtained, and specifically, the current actual temperature of the pot to be cooked may also be obtained based on a history of the pot to be cooked; or, the current actual temperature of the pot to be cooked can be obtained based on the interactive record of the pot to be cooked and the kitchen equipment; or, the current actual temperature of the pot to be cooked can be obtained based on the historical record of the pot to be cooked and the interaction record of the pot to be cooked and the kitchen equipment. The embodiment of the invention can obtain the current actual temperature of the pot to be cooked by combining various data records, thereby improving the accuracy of the data.
In a specific application scene, last cooking data of the pot to be cooked can be obtained, and the current actual temperature of the pot to be cooked is determined according to the last cooking data of the pot to be cooked. The cooking data can be such as cooking firepower, cooking time, cooking completion time and the like, and the last cooking temperature of the pot can be calculated according to the cooking firepower and the cooking time, so that the current actual temperature of the pot to be cooked can be calculated according to the last cooking temperature of the pot, the last cooking completion time interval, the current cooking time and the heat dissipation rate of the pot.
In another concrete application scenario, the cleaning data of the cooker to be cooked last time can be acquired, and the current actual temperature of the cooker to be cooked is determined according to the cleaning data of the cooker to be cooked last time. For example, the temperature of the cookware to be cooked after being washed and dried after last cooking can be used as the current actual temperature of the cookware to be cooked; for another example, the current actual temperature of the pot to be cooked can be calculated according to the temperature of the pot to be cooked after being cleaned and dried, the cooking time of the time interval after the drying is completed and the heat dissipation rate of the pot.
In the above specific scene, the embodiment of the invention can obtain the current actual temperature of the pot to be cooked by combining cooking data or cleaning data, so that the accuracy of the data is improved, the accurate adjustment of the temperature can be realized subsequently, and the cooking effect is improved.
In an optional embodiment of the invention, the history of the cookware to be cooked and/or the interaction record of the cookware to be cooked and the kitchen equipment can be obtained through the control center. Here, the control center may perform unified management and control on various cooking devices connected thereto, such as a pot, a gas stove, an induction cooker, an electric ceramic oven, an oven, and a steam box, for example, the control center may obtain states of the cooking devices connected thereto, such as states of cooking, idle, off, standby, and the like; if the control center can analyze the electronic menu of the dish to generate cooking information, then sending a cooking instruction carrying the cooking information to the gas stove and the cooker, so that the gas stove and the cooker can cook according to the cooking information in the cooking instruction, and then the control center can also acquire cooking data of the cooker, such as cooking firepower, cooking time, cooking completion time and the like; for another example, the control center can store cooking habit information set by the user on the cooking equipment, so that the cooking equipment can acquire the cooking habit information of the user from the control center when cooking next time, and further cook in combination with the cooking habit information of the user, and the like. It can be seen that the control center can correspondingly manage and control the cooking device based on the actual needs of the user, and it should be noted that the examples herein are only illustrative and do not limit the embodiments of the present invention.
In addition, the control center can also perform unified management and control on various cleaning devices such as a boiler washing machine and a dish washing machine, for example, the control center can acquire the states of the cleaning devices connected with the control center, such as idle state, cleaning state, closing state and the like; if the control center can send an instruction for cleaning a pot to the pot washing machine or send an instruction for cleaning tableware to the dish washing machine, and the like, the control center can also obtain cleaning data of the cleaning equipment, such as the temperature after cleaning and drying, the time after drying and the like. It can be seen that the control center can also perform corresponding management and control on the cleaning device based on the actual needs of the user, and it should be noted that the examples herein are only illustrative and do not limit the embodiments of the present invention.
Further, the control center may be a central control host, a server, or an intelligent device that controls the operation of the cooking device, and the like, which is not limited in this embodiment of the present invention.
In an alternative embodiment of the present invention, in the step S102, the current actual temperature of the to-be-cooked pot is compared with the reference temperature, specifically, the current actual temperature of the to-be-cooked pot is compared with the reference temperature, so as to obtain a temperature difference between the current actual temperature of the to-be-cooked pot and the reference temperature, and further, in the step S103, the current actual temperature of the to-be-cooked pot is adjusted to the reference temperature according to the difference between the current actual temperature of the to-be-cooked pot and the reference temperature, specifically, the current actual temperature of the to-be-cooked pot is adjusted to the reference temperature according to the temperature difference. It can be seen that the embodiment of the invention can adjust the current actual temperature of the pot to be cooked to the reference temperature based on the temperature difference value, and can realize accurate adjustment of the temperature.
In an optional embodiment of the present invention, if the current actual temperature of the to-be-cooked pot is less than the reference temperature, step S103 adjusts the current actual temperature of the to-be-cooked pot to the reference temperature according to a difference between the current actual temperature of the to-be-cooked pot and the reference temperature, specifically, determines a heating parameter for heating the to-be-cooked pot according to a difference between the current actual temperature of the to-be-cooked pot and the reference temperature, and heats the to-be-cooked pot according to the heating parameter, so as to compensate the current actual temperature of the to-be-cooked pot, and make the current actual temperature of the to-be-cooked pot reach the reference temperature. The heating parameter here may be heating power, heating time period, etc., and for example, if the current actual temperature of the to-be-cooked pot is S1 and S1 is smaller than the reference temperature S0, the heating power K1 and the heating time period T1 for heating the to-be-cooked pot may be determined, and the current actual temperature S1 of the to-be-cooked pot is compensated according to the heating power K1 and the heating time period T1, so that the current actual temperature S1 of the to-be-cooked pot reaches the reference temperature S0. The heating power can be adjusted by controlling the power of the electromagnetic equipment or the opening/flow of the valve of the gas stove.
In an optional embodiment of the present invention, if the current actual temperature of the to-be-cooked pot is greater than the reference temperature, step S103 adjusts the current actual temperature of the to-be-cooked pot to the reference temperature according to a difference between the current actual temperature of the to-be-cooked pot and the reference temperature, specifically, may be to determine a cooling parameter for cooling the to-be-cooked pot according to a difference between the current actual temperature of the to-be-cooked pot and the reference temperature, and then cool the to-be-cooked pot according to the cooling parameter, so that the current actual temperature of the to-be-cooked pot is reduced to the reference temperature. The cooling parameter here may be a waiting time period, a water temperature, a water amount, or the like, for example, if the current actual temperature of the to-be-cooked pot is S2, and S2 is greater than the reference temperature S0, a waiting time period t1 for cooling the to-be-cooked pot may be determined, so that the to-be-cooked pot is cooled by the waiting time period t1, and the to-be-cooked pot is cooled from the current actual temperature S2 to the reference temperature S0. Or, the water temperature P1 and the water amount Q1 for cooling the pot to be cooked can be determined, and the pot to be cooked is cooled according to the water temperature P1 and the water amount Q1, so that the pot to be cooked is cooled to the reference temperature S0 from the current actual temperature S2. Or, the waiting time t2, the water temperature P2 and the water amount Q2 for cooling the to-be-cooked pot can be determined, and the to-be-cooked pot is cooled according to the waiting time t2, the water temperature P2 and the water amount Q2, so that the to-be-cooked pot is cooled to the reference temperature S0 from the current actual temperature S2. In addition, if the current actual temperature of the pot to be cooked is judged to be greater than the reference temperature, a cooling means can be omitted, and subsequent cooking parameters can be directly adjusted according to the difference between the current actual temperature and the reference temperature. For example, when the reference temperature is 30 degrees, the hot oil time is 30S, if the current actual temperature of the pot to be cooked is 35 degrees, the time of the hot oil step in the standard cooking step of the recipe can be adjusted to 25 seconds, and the hot oil effect after 25S is the same as that achieved by the reference temperature being 30 degrees and the hot oil time being 30S, for example, the oil can be heated to 150 degrees.
In the above embodiment, the heating parameter or the cooling parameter can be determined by combining the technical parameters of the cookware, and the technical parameters of the cookware can be the material of the cookware or the size of the cookware, so that the accuracy of temperature adjustment is improved. For example, if the current actual temperature of the non-stick pan a is S11 and S11 is less than the reference temperature S0, the heating power K11 and the heating time period T11 for heating the non-stick pan a may be determined, and the current actual temperature S11 of the non-stick pan a may be compensated according to the heating power K11 and the heating time period T11, so that the current actual temperature S11 of the non-stick pan a reaches the reference temperature S0. If the current actual temperature of the ordinary iron pan B is S12 and S12 is less than the reference temperature S0, the heating power K12 and the heating time period T12 for heating the ordinary iron pan B may be determined, and the current actual temperature S12 of the ordinary iron pan B is compensated according to the heating power K12 and the heating time period T12, so that the current actual temperature S12 of the ordinary iron pan B reaches the reference temperature S0. It should be noted that the above are only some examples of the present invention, and the present invention is not limited to the above description.
In the above, various implementation manners of each link in the embodiment shown in fig. 1 are introduced, and the recipe cooking method provided by the embodiment of the present invention will be further described through a specific embodiment.
Fig. 2 shows a flowchart of a recipe cooking method according to another embodiment of the present invention. As shown in fig. 2, the method may include the following steps S201 to S204.
Step S201, receiving a recipe cooking instruction, and acquiring a reference temperature of a pot to be cooked in the recipe.
In this step, the recipe cooking instruction may be initiated by the user to meet the user's own cooking requirement. The order of menu cooking can also be initiated by the control center, the control center analyzes the electronic menu of the dish to generate a cooking menu file, and then sends the cooking order carrying the cooking menu file to the cooking stove and the cooker, so that the cooking stove and the cooker can cook according to the cooking menu file in the cooking order.
In addition, the recipe is provided with the reference temperature of the cookware to be cooked, so that the reference temperature of the cookware to be cooked in the recipe can be directly obtained.
Step S202, obtaining the current actual temperature of the pot to be cooked.
In this step, specifically, the current actual temperature of the pot to be cooked is detected, the pot to be cooked has at least two temperature measuring points, and the current actual temperature of the pot to be cooked can be calculated through the temperatures measured by the at least two temperature measuring points on the pot to be cooked.
The last cooking data of the pot to be cooked can be obtained from the control center, and the current actual temperature of the pot to be cooked is determined according to the last cooking data of the pot to be cooked. The cooking data can be such as cooking firepower, cooking time, cooking completion time and the like, and the last cooking temperature of the pot can be calculated according to the cooking firepower and the cooking time, so that the current actual temperature of the pot to be cooked can be calculated according to the last cooking temperature of the pot, the last cooking completion time interval, the current cooking time and the heat dissipation rate of the pot.
Or, the cleaning data after last cooking of the pot to be cooked can be obtained from the control center, and the current actual temperature of the pot to be cooked is determined according to the cleaning data after last cooking of the pot to be cooked. For example, the temperature of the cookware to be cooked after being washed and dried after last cooking can be used as the current actual temperature of the cookware to be cooked; for another example, the current actual temperature of the pot to be cooked can be calculated according to the temperature of the pot to be cooked after being cleaned and dried, the cooking time of the time interval after the drying is completed and the heat dissipation rate of the pot.
Step S203, comparing the current actual temperature of the pot to be cooked with the reference temperature to obtain the temperature difference value between the current actual temperature of the pot to be cooked and the reference temperature.
And S204, adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the temperature difference, and executing the standard cooking step of the menu when the current actual temperature of the pot to be cooked is adjusted to the reference temperature.
In this step, if the current actual temperature of treating the cooking pot is less than the reference temperature, then can confirm the heating parameter that treats the cooking pot and carry out the heating according to the current actual temperature of treating the cooking pot and the temperature difference of reference temperature, and then treat the cooking pot and heat according to the heating parameter to treat the current actual temperature of cooking pot and compensate, make the current actual temperature of treating the cooking pot reach the reference temperature.
If the current actual temperature of treating the cooking pot is greater than the reference temperature, then can confirm the cooling parameter of treating the cooking pot and cooling according to the current actual temperature of treating the cooking pot and the temperature difference of reference temperature, and then treat the cooking pot according to the cooling parameter and cool down for the current actual temperature of treating the cooking pot falls to the reference temperature. For specific examples, reference may be made to the foregoing description, which is not repeated here.
According to the embodiment of the invention, when the instruction of recipe cooking is received, the current actual temperature of the pot to be cooked is adjusted to the uniform cooking reference temperature before cooking, and then the standard cooking step of the recipe is executed, so that the cooking effect is improved, and the cooked dish has better taste and nutritive value.
It should be noted that, in practical applications, all the above optional embodiments may be combined in a combined manner at will to form an optional embodiment of the present invention, and details are not described here any more.
Based on the recipe cooking method provided by each embodiment, the embodiment of the invention further provides a recipe cooking device based on the same inventive concept.
Fig. 3 shows a structural view of a recipe cooking apparatus according to an embodiment of the present invention. As shown in fig. 3, the apparatus may include an obtaining unit 310, a comparing unit 320, and an adjusting unit 330.
The acquiring unit 310 is adapted to acquire a reference temperature of a pot to be cooked in a recipe and acquire a current actual temperature of the pot to be cooked;
a comparison unit 320 adapted to compare the current actual temperature of the to-be-cooked pot with the reference temperature;
the adjusting unit 330 is adapted to adjust the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
In an alternative embodiment of the present invention, the comparing unit 320 is further adapted to: comparing the current actual temperature of the pot to be cooked with the reference temperature to obtain the temperature difference value of the current actual temperature of the pot to be cooked and the reference temperature;
the adjusting unit 330 is further adapted to: and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the temperature difference.
In an alternative embodiment of the present invention, the obtaining unit 310 is further adapted to:
detecting the current actual temperature of the pot to be cooked; alternatively, the first and second electrodes may be,
and acquiring the current actual temperature of the to-be-cooked pot based on the historical record of the to-be-cooked pot and/or the interactive record of the to-be-cooked pot and the kitchen equipment.
In an alternative embodiment of the present invention, the obtaining unit 310 is further adapted to:
the current actual temperature of the pot to be cooked is calculated through the temperatures measured by the at least two temperature measuring points on the pot to be cooked.
In an alternative embodiment of the present invention, the obtaining unit 310 is further adapted to:
acquiring last cooking data of the pot to be cooked, and determining the current actual temperature of the pot to be cooked according to the last cooking data of the pot to be cooked; or
The method comprises the steps of obtaining cleaning data of the cooker to be cooked last time, and determining the current actual temperature of the cooker to be cooked according to the cleaning data of the cooker to be cooked last time.
In an alternative embodiment of the present invention, the obtaining unit 310 is further adapted to:
and acquiring the history of the cookware to be cooked and/or the interaction record of the cookware to be cooked and the kitchen equipment through the control center.
In an optional embodiment of the present invention, if the current actual temperature of the to-be-cooked pot is less than the reference temperature; the adjusting unit 330 is further adapted to:
determining heating parameters for heating the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
treat the cooking pot according to the heating parameter and heat to treat the current actual temperature of cooking pot and compensate, make the current actual temperature of treating the cooking pot reach reference temperature.
In an optional embodiment of the invention, if the current actual temperature of the pot to be cooked is greater than the reference temperature; the adjusting unit 330 is further adapted to:
determining a cooling parameter for cooling the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
and cooling the to-be-cooked pot according to the cooling parameters, so that the current actual temperature of the to-be-cooked pot is reduced to the reference temperature.
In an alternative embodiment of the invention, the cooling parameters comprise one or more of a waiting period, a water temperature, and a water amount.
Based on the same inventive concept, embodiments of the present invention further provide a storage medium, in which a computer program is stored, wherein the computer program is configured to execute the recipe cooking method according to any one of the above embodiments when running.
Based on the same inventive concept, an embodiment of the present invention further provides an electronic device, which includes a memory and a processor, wherein the memory stores a computer program, and the processor is configured to run the computer program to perform the recipe cooking method according to any one of the above embodiments.
It is clear to those skilled in the art that the specific working processes of the above-described systems, devices, modules and units may refer to the corresponding processes in the foregoing method embodiments, and for the sake of brevity, further description is omitted here.
In addition, the functional units in the embodiments of the present invention may be physically independent of each other, two or more functional units may be integrated together, or all the functional units may be integrated in one processing unit. The integrated functional units may be implemented in the form of hardware, or in the form of software or firmware.
Those of ordinary skill in the art will understand that: the integrated functional units, if implemented in software and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computing device (e.g., a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention when the instructions are executed. And the aforementioned storage medium includes: u disk, removable hard disk, Read Only Memory (ROM), Random Access Memory (RAM), magnetic or optical disk, and other various media capable of storing program code.
Alternatively, all or part of the steps of implementing the foregoing method embodiments may be implemented by hardware (such as a computing device, e.g., a personal computer, a server, or a network device) associated with program instructions, which may be stored in a computer-readable storage medium, and when the program instructions are executed by a processor of the computing device, the computing device executes all or part of the steps of the method according to the embodiments of the present invention.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments can be modified or some or all of the technical features can be equivalently replaced within the spirit and principle of the present invention; such modifications or substitutions do not depart from the scope of the present invention.
Claims (12)
1. A recipe cooking method comprising:
acquiring a reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked;
comparing the current actual temperature of the pot to be cooked with the reference temperature;
and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
2. The method of claim 1,
comparing the current actual temperature and the reference temperature of the pot to be cooked, including: comparing the current actual temperature of the pot to be cooked with the reference temperature to obtain the temperature difference value of the current actual temperature of the pot to be cooked and the reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include: and adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the temperature difference.
3. The method of claim 1, wherein obtaining the current actual temperature of the pot to be cooked comprises:
detecting the current actual temperature of the pot to be cooked; alternatively, the first and second electrodes may be,
and acquiring the current actual temperature of the pot to be cooked based on the historical record of the pot to be cooked and/or the interactive record of the pot to be cooked and kitchen equipment.
4. The method of claim 3, wherein detecting the current actual temperature of the pot to be cooked comprises:
and calculating the current actual temperature of the pot to be cooked through the temperatures measured by the at least two temperature measuring points on the pot to be cooked.
5. The method of claim 3, wherein obtaining the current actual temperature of the pot to be cooked based on the history of the pot to be cooked and/or the interaction record of the pot to be cooked and the kitchen equipment comprises:
acquiring last cooking data of the pot to be cooked, and determining the current actual temperature of the pot to be cooked according to the last cooking data of the pot to be cooked; or
And acquiring the cleaning data of the cooker to be cooked last time, and determining the current actual temperature of the cooker to be cooked according to the cleaning data of the cooker to be cooked last time.
6. The method of claim 5, further comprising:
and acquiring the history of the cookware to be cooked and/or the interaction record of the cookware to be cooked and kitchen equipment through a control center.
7. The method according to claim 1, characterized in that if the current actual temperature of the pot to be cooked is less than a reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include:
determining heating parameters for heating the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
heating the pot to be cooked according to the heating parameters, so as to compensate the current actual temperature of the pot to be cooked, and enable the current actual temperature of the pot to be cooked to reach the reference temperature.
8. The method according to claim 1, characterized in that if the current actual temperature of the pot to be cooked is greater than a reference temperature;
according to treat the difference of the current actual temperature and the reference temperature of cooking pot, will treat the current actual temperature adjustment of cooking pot to the reference temperature, include:
determining a cooling parameter for cooling the pot to be cooked according to the difference between the current actual temperature of the pot to be cooked and the reference temperature;
and cooling the to-be-cooked pot according to the cooling parameters, so that the current actual temperature of the to-be-cooked pot is reduced to the reference temperature.
9. The method of claim 8, wherein the cooling parameters include one or more of a wait period, a water temperature, and an amount of water.
10. A cookbook cooking device, comprising:
the cooking system comprises an acquisition unit, a control unit and a control unit, wherein the acquisition unit is suitable for acquiring the reference temperature of a pot to be cooked in a menu and acquiring the current actual temperature of the pot to be cooked;
the comparison unit is suitable for comparing the current actual temperature of the cooker to be cooked with the reference temperature;
and the adjusting unit is suitable for adjusting the current actual temperature of the pot to be cooked to the reference temperature according to the difference between the current actual temperature of the pot to be cooked and the reference temperature.
11. A storage medium, in which a computer program is stored, wherein the computer program is arranged to carry out the recipe cooking method according to any one of claims 1 to 9 when executed.
12. An electronic device comprising a memory and a processor, characterized in that the memory has stored therein a computer program, the processor being arranged to run the computer program to perform the recipe cooking method according to any one of claims 1 to 9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911355531.1A CN111061315A (en) | 2019-12-25 | 2019-12-25 | Menu cooking method and device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911355531.1A CN111061315A (en) | 2019-12-25 | 2019-12-25 | Menu cooking method and device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111061315A true CN111061315A (en) | 2020-04-24 |
Family
ID=70303444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911355531.1A Withdrawn CN111061315A (en) | 2019-12-25 | 2019-12-25 | Menu cooking method and device |
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| Country | Link |
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| CN (1) | CN111061315A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112965542A (en) * | 2021-01-29 | 2021-06-15 | 海信集团控股股份有限公司 | Intelligent cooking equipment control method, control equipment and intelligent terminal |
-
2019
- 2019-12-25 CN CN201911355531.1A patent/CN111061315A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112965542A (en) * | 2021-01-29 | 2021-06-15 | 海信集团控股股份有限公司 | Intelligent cooking equipment control method, control equipment and intelligent terminal |
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Application publication date: 20200424 |