CN111603024B - Cooking instruction code and automatic adaptation method of cooking equipment - Google Patents
Cooking instruction code and automatic adaptation method of cooking equipment Download PDFInfo
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- CN111603024B CN111603024B CN201910135074.9A CN201910135074A CN111603024B CN 111603024 B CN111603024 B CN 111603024B CN 201910135074 A CN201910135074 A CN 201910135074A CN 111603024 B CN111603024 B CN 111603024B
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J27/00—Cooking-vessels
- A47J27/002—Construction of cooking-vessels; Methods or processes of manufacturing specially adapted for cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/01—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread with dispensing devices
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Abstract
The invention relates to a cooking instruction code and automatic adaptation method of cooking equipment, which processes the cooking content which is input through verification into a structured original recipe cooking instruction, converts the original recipe cooking instruction into an original recipe general cooking instruction, converts the original recipe general cooking instruction into an original recipe specific equipment cooking instruction which is adaptive to the actual cooking equipment to execute according to the actual information of the cooking equipment, finally adjusts the original recipe specific equipment cooking instruction according to the current cooking state of the actual cooking equipment, forms a final recipe cooking instruction to be executed for the actual cooking equipment to execute, enables the original recipe cooking instruction to finish the conversion of the original recipe general cooking instruction according to the actual cooking information after being converted into the original recipe general cooking instruction, realizes that the original recipe general cooking instruction can be adaptive to more types of actual cooking equipment, the disadvantage that the digital menu in the traditional scheme is limited by the type of the cooking equipment is avoided.
Description
Technical Field
The invention relates to the field of cooking equipment, in particular to a cooking instruction code and an automatic adaptation method of the cooking equipment.
Background
With the popularization and use of intelligent technology in cooking devices, how to make recipes and cooking devices more closely cooperate to create an excellent user cooking experience becomes a new research topic.
In the cooking field, a traditional menu mainly guides a user to cook food materials according to cooking steps in an image-text mode, but information such as duration of heating and cooking cannot be accurately provided for the user, so that the user cannot accurately and familiarly perform accurate cooking reproduction on dishes in the menu. With the continuous release of intelligent cooking equipment by kitchen and electric enterprises, the digital recipe data in the cooking equipment is processed digitally to form a necessary ring for the intelligent development of the cooking equipment.
In a digital menu, metadata contained in the digital menu can be classified into two types: the first type is cooking parameter data related to the equipment, such as cooking temperature, cooking time and the like; the second category is parameters related to food and seasoning, such as food type, food quantity, food cooking sequence, seasoning type, seasoning quantity, and seasoning cooking sequence.
In the current digital menu forming process, the contents related to the food materials and the seasonings can only adopt parameters of parameters manually input, and the contents related to equipment are generated in a manual input or automatic recording mode. Although the content related to the device realizes the automatic recording and generation of the device, the content recorded and generated by the device is only suitable for the current cooking device, that is, only suitable for a cooking device product of a specific model, but the content recorded by the device cannot be intelligently adapted to cooking device products of other models, and the universality of the recorded content is difficult to achieve. Once other types of cooking equipment products corresponding to the specific type of cooking equipment products need to be developed, the originally automatically recorded contents of the specific type of cooking equipment products cannot be easily transplanted to the type of cooking equipment products needing to be developed, and only technical personnel can manually input and re-verify the contents, so that a large amount of manpower and time are consumed, and finally, the digital menu formed by automatic recording does not have universality, so that the popularity of the digital menu in user cooking is reduced.
Moreover, the existing digital menu also has the problem that the quantity relationship between the cooking equipment and the food materials and seasonings is strongly fixed, once the quantity of the food materials or the seasonings is changed, the real conditions of the food materials and the seasonings cannot be automatically matched by parameters such as cooking steps, cooking duration and the like in the digital menu, so that dishes with required effects cannot be cooked.
Disclosure of Invention
The technical problem to be solved by the present invention is to provide an automatic adapting method for a cooking instruction code and a cooking device in view of the above prior art.
The technical scheme adopted by the invention for solving the technical problems is as follows: an automatic adaptation method of a cooking instruction code and cooking equipment is characterized by comprising the following steps 1-6:
step 1, storing the cooking content subjected to cooking effect verification according to a preset structural form to form an original recipe cooking instruction related to a recipe corresponding to the cooking content; the original recipe cooking instruction comprises information of required food materials, cooking parameters and cooking steps;
step 2, converting the original recipe cooking instruction into an original recipe general cooking instruction for cooking equipment products;
step 3, obtaining the cooking equipment information of the requested digital menu, and converting the original menu general cooking instruction into an original menu specific equipment cooking instruction which is matched with the cooking equipment corresponding to the cooking equipment information;
step 4, acquiring the current cooking state of the cooking equipment;
step 5, carrying out fusion processing on the cooking instruction of the specific equipment of the original menu and the current cooking state of the cooking equipment: when the cooking instruction of the original menu specific device is matched with the current cooking state of the cooking device, taking the cooking instruction of the original menu specific device as a final menu cooking instruction to be executed of the cooking device; otherwise, adjusting the cooking instruction of the specific original menu equipment to form a final menu cooking instruction to be executed according with the current cooking state of the cooking equipment;
and 6, sending the final recipe cooking instruction to be executed to the cooking equipment so that the cooking equipment executes the final recipe cooking instruction to be executed.
Further, in the method for automatically adapting the cooking instruction code to the cooking device, the original recipe cooking instruction is formed by the following steps a 1-a 3:
a step 1, decomposing the cooking contents into independent metadata to form a metadata set; the metadata set contains a plurality of metadata, and the metadata are names or verbs or quantifiers or conjuncts or any combination of names, verbs, quantifiers and conjuncts;
a step 2, analyzing and extracting the step sequence in the metadata set;
step a3, processing each metadata in the metadata set according to the extracted step sequence and a standard semantic form to generate original recipe cooking instructions with a sequential execution sequence.
In the improved method for automatically adapting the cooking instruction codes to the cooking equipment, in the step 5, the process of adjusting the cooking instructions of the original recipe specific equipment to form the final recipe cooking instructions to be executed comprises the following steps b 1-b 3:
step b1, acquiring actual quantitative information of the food materials to be cooked by the cooking equipment; wherein the quantitative information is a quantity or a weight or a volume;
b2, according to the quantitative information of the food materials, adjusting the cooking instruction of the original menu specific device to be a food material information-based device cooking instruction which accords with the quantitative information of the current food materials according to the proportion of the corresponding food materials in the cooking instruction of the original menu specific device;
step b3, according to the current cooking state of the cooking device and the quantitative information of the food material, adjusting the device cooking instruction based on the food material information to be a final to-be-executed menu cooking instruction according to the current cooking state of the cooking device.
Further, the method for automatically adapting the cooking instruction code to the cooking device further comprises the step of receiving the adjustment of the cooking parameters or/and the food material information in the final to-be-executed recipe cooking instruction by the user.
Still further, the method for automatically adapting a cooking instruction code to a cooking device further includes that when any food material in the final to-be-executed recipe cooking instruction is not cooked in the corresponding cooking step, when the any food material is added into the cooking, the cooking time of the cooking device after the current time is correspondingly shortened.
In an improvement, the automatic adaptation method of the cooking instruction code and the cooking device further comprises the step of establishing a cooking parameter adjustment rule for the cooking device; the cooking parameter adjustment rule is as follows:
when the temperature of the cooking equipment exceeds the preset cooking temperature corresponding to the cooking instruction of the specific equipment of the original menu, the subsequent cooking time of the cooking equipment is shortened;
and when the thickness of the food material to be cooked exceeds the thickness of the food material corresponding to the cooking instruction of the specific equipment of the original menu or/and the quantitative information of the food material to be cooked exceeds the standard quantitative information of the food material corresponding to the cooking instruction of the specific equipment of the original menu, prolonging the subsequent cooking time of the cooking equipment and raising the cooking temperature.
Further, the method for automatically adapting the cooking instruction code to the cooking device further comprises the following steps:
receiving feedback of a user on the cooking parameter adjustment rule;
and adjusting the corresponding cooking parameters in the cooking parameter adjustment rule according to the feedback of the user so as to meet the feedback requirement of the user.
Compared with the prior art, the invention has the advantages that:
firstly, the invention processes the input cooking content after verification into an original recipe cooking instruction in a structured form, converts the original recipe cooking instruction into an original recipe general cooking instruction, converts the original recipe general cooking instruction into an original recipe specific equipment cooking instruction which is suitable for being executed by the actual cooking equipment according to the information of the actual cooking equipment, finally adjusts the original recipe specific equipment cooking instruction according to the current cooking state of the actual cooking equipment to form a final recipe cooking instruction to be executed which is used for the actual cooking equipment to execute, thereby completing the conversion operation of the original recipe general cooking instruction according to the actual cooking information after the original recipe cooking instruction is converted into the original recipe general cooking instruction, realizing that the original recipe general cooking instruction can be suitable for more types of actual cooking equipment, the defect that the digital menu in the traditional scheme is limited by the type of the cooking equipment is overcome;
secondly, the automatic adaptation method can dynamically adjust various cooking parameters (such as cooking time and cooking temperature) in the cooking instruction of the recipe to be executed finally according to actual quantitative information of the food materials and the state condition of the cooking equipment correspondingly, and overcomes the defect that the food materials and the cooking parameters are completely solidified when the cooking equipment executes the traditional digital recipe;
finally, the invention also can receive the feedback of the user, and adjust various cooking parameters of the cooking equipment according to the feedback condition of the user, thereby meeting the trend of personalized digital menu and being more humanized.
Drawings
Fig. 1 is a flowchart illustrating a cooking instruction code and an automatic adapting method of a cooking device according to an embodiment of the present invention.
Detailed Description
The invention is described in further detail below with reference to the accompanying examples.
Referring to fig. 1, the present embodiment provides an automatic adapting method for a cooking instruction code and a cooking device, which includes the following steps 1 to 6:
step 1, storing the cooking content subjected to cooking effect verification according to a preset structural form to form an original recipe cooking instruction related to a recipe corresponding to the cooking content; the original recipe cooking instruction comprises information of required food materials, cooking parameters and cooking steps;
it should be noted that, in this embodiment, the process of forming the original recipe cooking instruction includes the following steps:
a1, decomposing cooking contents into independent metadata to form a metadata set; the metadata set contains a plurality of metadata, and the metadata are names or verbs or quantifiers or conjuncts or any combination of the names, the verbs, the quantifiers and the conjuncts;
a step 2, analyzing and extracting the step sequence in the metadata set;
step a3, processing each metadata in the metadata set according to the extracted step sequence and a standard semantic form to generate original recipe cooking instructions with a sequential execution sequence.
For ease of understanding, the following is exemplified here:
supposing that the cooking contents after the cooking effect verification are that 'firstly put two dishes of oil' and 'put a spoon of light soy sauce after the pot is hot', and independent metadata 'put', 'one and two', 'rapeseed oil', 'one spoon' and 'light soy sauce' are obtained by disassembling the cooking contents;
it is known through the parsing process that the contents related to the sequence of steps that can be extracted are "first", "next", and "again", i.e. step 1 is the content immediately adjacent to "first", step 2 is the content immediately adjacent to "next", and step 3 is the content immediately adjacent to "next";
then, processing according to the extracted step sequence and the independent metadata and the standard semantic form to obtain an original recipe cooking instruction of step 1 and two-vegetable oil; step 2, waiting for the pan to be heated; step 3, putting a spoon of light soy sauce;
step 2, converting the original recipe cooking instruction into an original recipe general cooking instruction for cooking equipment products; it should be noted that the converted general cooking instruction of the original recipe belongs to a general instruction suitable for various cooking devices, so that the cooking requirements of various cooking devices can be met;
step 3, obtaining the cooking equipment information of the request digital menu, and converting the original menu general cooking instruction into an original menu specific equipment cooking instruction which is matched with the cooking equipment corresponding to the cooking equipment information;
step 4, acquiring the current cooking state of the cooking equipment;
step 5, carrying out fusion processing on the cooking instruction of the specific equipment of the original menu and the current cooking state of the cooking equipment: when the cooking instruction of the original menu specific device is matched with the current cooking state of the cooking device, the current cooking state of the cooking device is shown to be in accordance with the required device cooking state (such as the current temperature of the cooking device) in the cooking instruction of the original menu specific device, and then the cooking instruction of the original menu specific device is used as the final to-be-executed menu cooking instruction of the cooking device; otherwise, adjusting the cooking instruction of the specific equipment of the original menu to form a final menu cooking instruction to be executed which accords with the current cooking state of the cooking equipment;
specifically, in this embodiment, the process of adjusting the original recipe specific device cooking instructions to form the final recipe cooking instructions to be executed includes the steps of:
step b1, acquiring actual quantitative information of the food materials to be cooked by the cooking equipment; wherein the quantitative information is the number or weight or volume;
b2, according to the actual quantitative information of the food materials, according to the proportion of the corresponding food materials in the cooking instruction of the original menu specific equipment, adjusting the cooking instruction of the original menu specific equipment into an equipment cooking instruction which accords with the quantitative information of the current food materials and is based on the food material information;
for example, suppose that in an original recipe specific device cooking instruction, food material a and food material B are required for cooking the original recipe, the weight of the required food material a is M, and the number of the required food material B is N;
before cooking, when the actual weight of the obtained food material a is M1 and the actual number of the obtained food materials B is N1, the following processing is performed according to the proportional relationship between the food material a and the food material B (i.e., M: N):
step s1, taking the actual weight M1 of the food material a as a reference, obtaining the number N2 of the required food material B according to the proportional relationship (i.e., M: N) between the food material a and the food material B, and making an adjustment judgment:
if N2> N1 indicates that the amount of food material B is insufficient based on the actual weight M1 of food material a, proceed to step s 2; otherwise, determining the actual weight of the current required food material A in the cooking instruction of the specific equipment of the original menu as M1, determining the number of the required food materials B as N2, and turning to step B3;
step s1, taking the actual number N2 of the food materials B as a reference, obtaining the actual weight M2 of the required food material A according to the proportional relation (namely N: M) of the food materials B and the food materials A, and turning to step B3;
step b3, according to the current cooking state of the cooking device and the quantitative information of the food materials, adjusting the device cooking instruction based on the food material information to be a final to-be-executed menu cooking instruction according to the current cooking state of the cooking device.
And 6, sending the final recipe cooking instruction to be executed to the cooking equipment so that the cooking equipment executes the final recipe cooking instruction to be executed.
Of course, according to the actual needs of the user, the automatic adaptation method of this embodiment may also receive the user to adjust the cooking parameters or/and the food material information in the recipe cooking instruction to be finally executed. In addition, once any food material in the recipe cooking instruction to be executed is not cooked in the corresponding cooking step, when the food material is added into the cooking, the cooking time of the cooking equipment after the current time is correspondingly shortened.
In addition, in order to improve the response speed between the cooking device and the cooking instruction, the automatic adaptation method of the embodiment further includes the step of establishing a cooking parameter adjustment rule for the cooking device. Specifically, the cooking parameter adjustment rule here is as follows:
when the temperature of the cooking equipment exceeds the preset cooking temperature corresponding to the cooking instruction of the specific equipment of the original menu, the subsequent cooking time of the cooking equipment is shortened;
and when the thickness of the food material to be cooked exceeds the thickness of the food material corresponding to the cooking instruction of the specific equipment of the original menu or/and the quantitative information of the food material to be cooked exceeds the standard quantitative information of the food material corresponding to the cooking instruction of the specific equipment of the original menu, prolonging the subsequent cooking time of the cooking equipment and raising the cooking temperature.
In addition, for the cooking parameter adjustment rule, feedback of the user on the cooking parameter adjustment rule can be received, and then the corresponding cooking parameter in the cooking parameter adjustment rule is adjusted according to the feedback of the user so as to meet the feedback requirement of the user.
Claims (6)
1. An automatic adaptation method of a cooking instruction code and cooking equipment is characterized by comprising the following steps 1-6:
step 1, storing the cooking content subjected to cooking effect verification according to a preset structural form to form an original recipe cooking instruction related to a recipe corresponding to the cooking content; the original recipe cooking instruction comprises information of required food materials, cooking parameters and cooking steps;
step 2, converting the original recipe cooking instruction into an original recipe general cooking instruction for cooking equipment products;
step 3, obtaining the cooking equipment information of the requested digital menu, and converting the original menu general cooking instruction into an original menu specific equipment cooking instruction which is matched with the cooking equipment corresponding to the cooking equipment information;
step 4, acquiring the current cooking state of the cooking equipment;
step 5, carrying out fusion processing on the cooking instruction of the specific equipment of the original menu and the current cooking state of the cooking equipment: when the cooking instruction of the original menu specific device is matched with the current cooking state of the cooking device, taking the cooking instruction of the original menu specific device as a final menu cooking instruction to be executed of the cooking device; otherwise, adjusting the cooking instruction of the specific original menu equipment to form a final menu cooking instruction to be executed according with the current cooking state of the cooking equipment; in the step 5, the process of adjusting the cooking instruction of the original recipe specific device to form the final recipe cooking instruction to be executed includes the following steps b 1-b 3:
step b1, acquiring actual quantitative information of the food materials to be cooked by the cooking equipment; wherein the quantitative information is a quantity or a weight or a volume;
b2, according to the quantitative information of the food materials, adjusting the cooking instruction of the original menu specific device to be a food material information-based device cooking instruction which accords with the quantitative information of the current food materials according to the proportion of the corresponding food materials in the cooking instruction of the original menu specific device;
step b3, adjusting the equipment cooking instruction based on the food material information to a final to-be-executed menu cooking instruction according to the current cooking state of the cooking equipment and the quantitative information of the food materials;
and 6, sending the final recipe cooking instruction to be executed to the cooking equipment so that the cooking equipment executes the final recipe cooking instruction to be executed.
2. The method for automatically adapting a cooking instruction code to a cooking device according to claim 1, wherein the original recipe cooking instruction is formed by the following steps a 1-a 3:
a step 1, decomposing the cooking contents into independent metadata to form a metadata set; the metadata set contains a plurality of metadata, and the metadata are names or verbs or quantifiers or conjuncts or any combination of names, verbs, quantifiers and conjuncts;
a step 2, analyzing and extracting the step sequence in the metadata set;
step a3, processing each metadata in the metadata set according to the extracted step sequence and a standard semantic form to generate original recipe cooking instructions with a sequential execution sequence.
3. The method for automatically adapting a cooking instruction code to a cooking device according to claim 1, further comprising the step of receiving user adjustment of cooking parameters or/and food material information in the final recipe cooking instruction to be executed.
4. The method for automatically adapting a cooking instruction code to a cooking device according to claim 1, further comprising: and when any food material in the final to-be-executed menu cooking instruction is not cooked in the corresponding cooking step, correspondingly shortening the cooking time of the cooking equipment after the current time when the food material is added into the cooking.
5. The method for automatically adapting a cooking instruction code to a cooking device according to claim 1, further comprising the step of establishing cooking parameter adjustment rules for the cooking device; the cooking parameter adjustment rule is as follows:
when the temperature of the cooking equipment exceeds the preset cooking temperature corresponding to the cooking instruction of the specific equipment of the original menu, the subsequent cooking time of the cooking equipment is shortened;
and when the thickness of the food material to be cooked exceeds the thickness of the food material corresponding to the cooking instruction of the specific equipment of the original menu or/and the quantitative information of the food material to be cooked exceeds the standard quantitative information of the food material corresponding to the cooking instruction of the specific equipment of the original menu, prolonging the subsequent cooking time of the cooking equipment and raising the cooking temperature.
6. The method for automatically adapting a cooking instruction code to a cooking device according to claim 5, further comprising:
receiving feedback of a user on the cooking parameter adjustment rule;
and adjusting the corresponding cooking parameters in the cooking parameter adjustment rule according to the feedback of the user so as to meet the feedback requirement of the user.
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| CN112486026A (en) * | 2020-11-09 | 2021-03-12 | 华帝股份有限公司 | Menu and equipment self-adapting method, computer equipment and storage medium |
| CN114747924B (en) * | 2020-12-25 | 2023-12-05 | 珠海优特智厨科技有限公司 | Cooking track planning method, storage medium and cooking equipment |
| CN117075500B (en) * | 2023-10-12 | 2024-01-02 | 深圳市发掘科技有限公司 | Intelligent kitchen electricity self-adaptive control method and device |
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