CN111722547B - Cooking apparatus, control method thereof, and storage medium - Google Patents
Cooking apparatus, control method thereof, and storage medium Download PDFInfo
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- CN111722547B CN111722547B CN202010684661.6A CN202010684661A CN111722547B CN 111722547 B CN111722547 B CN 111722547B CN 202010684661 A CN202010684661 A CN 202010684661A CN 111722547 B CN111722547 B CN 111722547B
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Abstract
The invention discloses a cooking device, a control method thereof and a storage medium. The control method comprises the following steps: receiving cooking parameters corresponding to food materials put into the cooking equipment; calculating the heat required by cooking the corresponding dish according to each group of cooking parameters; determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required by cooking the target dish; if the target dish is detected to be taken out of the cooking device, updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity, and returning to the step of determining the target dish and operating the cooking device until all dishes are taken out of the cooking device. According to the invention, multiple dishes are cooked simultaneously, so that the total cooking time is saved, and the convenience in the aspect of cooking parameter setting is improved.
Description
Technical Field
The invention relates to the field of cooking equipment, in particular to cooking equipment, a control method thereof and a storage medium.
Background
With the popularization of intelligent cooking devices such as steam boxes, ovens and microwave ovens in the kitchen field, more and more users begin to choose to use the intelligent cooking devices to replace the traditional cooking mode for cooking dishes. Compared with the traditional cooking mode, the intelligent cooking equipment frees the hands of the user in the cooking process, but does not effectively save time in the total cooking time. For example, a user needs to cook A, B, C three dishes, and both the traditional cooking mode and the intelligent cooking device need to be performed in a certain sequence, but cannot be performed simultaneously, so as to achieve the purpose of reducing the total time consumed by cooking.
At present, the following two ways of cooking multiple dishes by using intelligent cooking equipment such as a steam box, an oven and a microwave oven are available:
firstly, a user puts food materials of a plurality of dishes in batches, the intelligent cooking equipment sets countdown for each dish, sends a report to prompt the user to take out the dish after the countdown is finished, and then resets cooking parameters to cook the next dish. The mode of cooking a plurality of dishes in batches requires a user to set cooking parameters for a plurality of times, which brings inconvenience to the user.
Secondly, the user puts in food materials of a plurality of dishes at the same time, calculates time and judges the time by himself, and goes to the kitchen regularly to take out the dishes in batches. The cooking mode needs the user to calculate and judge time by himself, and cooking failure is easily caused by the fact that the user cannot take out the cooking mode in time due to forgetting and the like. In addition, if a user puts in food materials of new dishes in the cooking process or frequently takes out cooked dishes, the time calculated by the user is prone to making mistakes, and therefore some dishes are not cooked successfully.
Disclosure of Invention
The technical problem to be solved by the invention is to overcome the defects existing in the prior art that a plurality of dishes are cooked by using cooking equipment, and provide the cooking equipment, a control method thereof and a storage medium, wherein the cooking equipment can save the total cooking time and improve the user experience.
The invention solves the technical problems through the following technical scheme:
a first aspect of the present invention provides a control method of a cooking apparatus, including:
receiving cooking parameters corresponding to food materials put into cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to one group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and a cooking mode;
calculating the heat required by cooking the corresponding dish according to each group of cooking parameters;
determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required by cooking the target dish; calculating the time length required for cooking the target dish according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish;
if the target dish is detected to be taken out of the cooking device, updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity, and returning to the step of determining the target dish and operating the cooking device until all dishes are taken out of the cooking device.
Preferably, the control method further includes:
if it is detected that a new food material is added into the cooking equipment, calculating the heat required for cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material, and updating the heat required for cooking each of the rest dishes to subtract the heat generated by operating the cooking equipment before adding the new food material;
returning to executing the steps of determining the target dish and operating the cooking device until all dishes are taken out of the cooking device.
Preferably, the control method further includes:
shooting food materials put into the cooking equipment each time by using a camera;
inquiring whether a menu corresponding to the food material exists according to the shot picture;
if so, outputting the cooking parameters corresponding to the menu for the user to select;
if not, prompting the user to input the cooking parameters corresponding to the food materials.
Preferably, the querying whether a menu corresponding to the food material exists according to the shot picture specifically includes:
analyzing the ratio of each component in the food material according to the shot picture;
and inquiring all recipes containing the components according to the components with the proportion exceeding the preset value.
Preferably, the calculating the heat quantity required for cooking the corresponding dish according to each set of cooking parameters specifically includes:
aiming at each group of cooking parameters, searching the operating power and the heat transfer loss rate corresponding to the cooking equipment according to the set temperature and the cooking mode;
and calculating the heat required by cooking the corresponding dish according to the cooking time, the corresponding operating power of the cooking equipment and the heat transfer loss rate.
A second aspect of the present invention provides a cooking apparatus comprising:
the parameter receiving module is used for receiving cooking parameters corresponding to food materials put into the cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to one group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and cooking modes;
the heat quantity calculating module is used for calculating the heat quantity required by cooking the corresponding dish according to each group of cooking parameters;
the operation control module is used for determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required for cooking the target dish; calculating the currently required time length for cooking the target dish according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish;
and the taking-out detection module is used for updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity when the target dish is detected to be taken out of the cooking equipment, and calling the operation control module until all dishes are taken out of the cooking equipment.
Preferably, the cooking apparatus further comprises:
and the food material adding detection module is used for calculating the heat required by cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material under the condition that the new food material is detected to be added into the cooking equipment, updating the heat required by cooking each of the other dishes to subtract the heat generated by operating the cooking equipment before adding the new food material, and calling the operation control module until all dishes are taken out of the cooking equipment.
Preferably, the cooking apparatus further comprises:
the camera is used for shooting food materials put into the cooking equipment each time;
and the menu query module is used for querying whether a menu corresponding to the food material exists according to the shot picture, outputting the cooking parameters corresponding to the menu for the user to select if the menu exists, and prompting the user to input the cooking parameters corresponding to the food material if the menu does not exist.
Preferably, the recipe query module is specifically configured to analyze the proportion of each component in the food material according to the shot picture, and query all recipes including the components according to the components of which the proportion exceeds a preset value.
Preferably, the heat calculating module specifically includes:
the searching unit is used for searching the operating power and the heat transfer loss rate corresponding to the cooking equipment according to the set temperature and the cooking mode respectively aiming at each group of cooking parameters;
and the calculating unit is used for calculating the heat required by cooking the corresponding dish according to the cooking time length, the corresponding operating power of the cooking equipment and the heat transfer loss rate.
A third aspect of the present invention provides a computer readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of the method of controlling a cooking apparatus as set forth in the first aspect.
The positive progress effects of the invention are as follows: through culinary art simultaneously to multichannel dish, compare with the tradition and divide batch culinary art multichannel dish, saved the culinary art total length, and also improved user's convenience in the aspect of the culinary art parameter setting, specifically, only need the user set up before the culinary art equipment cooks in whole culinary art in-process cook the parameter can. In addition, each cooked dish can control the cooking equipment to stop running after cooking, the user does not need to calculate time by himself and go to the kitchen at regular time to take out the cooked dish, cooking failure caused by continuous cooking of the cooked dish is avoided, and convenience is brought to the user.
Drawings
Fig. 1 is a flowchart of a control method of a cooking apparatus according to embodiment 1 of the present invention.
Fig. 2 is a flowchart of a control method of a cooking apparatus before step S101 according to embodiment 1 of the present invention.
Fig. 3 is a block diagram of a cooking apparatus according to embodiment 3 of the present invention.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention.
The cooking equipment provided by the embodiment of the invention can be equipment for cooking dishes, such as a steam box, an oven, a steaming and baking integrated machine, a microwave oven and the like.
Example 1
The present embodiment provides a control method of a cooking apparatus, as shown in fig. 1, including:
step S101, receiving cooking parameters corresponding to food materials put into cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to a group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and cooking mode.
Taking the example of cooking the dish 'steamed weever' by using the steam box, the following cooking parameters PARM1 are corresponded:
a cooking mode: common steaming;
setting the temperature: 80 degrees;
cooking time: for 30 minutes.
Taking the example of cooking the dish "minced meat steamed bean curd" by using the steam box, the following cooking parameters PARM2 are corresponded:
a cooking mode: steaming at an over-temperature;
setting the temperature: 105 degrees;
cooking time: for 40 minutes.
In a specific implementation, the cooking parameters received in step S101 are input by the user. In an optional implementation manner, the user may select the cooking parameters according to the photographed food output by the cooking device, or may input the parameters by himself/herself. As shown in fig. 2, the method specifically includes the following steps before step S101:
and S001, shooting the food materials put into the cooking equipment each time by using a camera. In specific implementation, the food materials put into the cooking equipment by the user are used for cooking one dish each time, and if the user needs to cook multiple dishes, the user needs to put the food materials into the cooking equipment for multiple times.
In order to avoid damaging the camera by the cooking environment on the one hand and to facilitate the user to put the food into the shooting range of the camera on the other hand, in an alternative embodiment, the camera is installed outside the cooking device, for example, near the display screen of the cooking device, or on the top of the door of the cooking device.
Step S002, inquiring whether there is a menu corresponding to the food material according to the shot picture, if yes, executing step S003, and if not, executing step S004.
In an optional implementation manner of step S002, querying a recipe according to the ratio of each ingredient in the food material specifically includes:
step S0021, analyzing the ratio of each component in the food material according to the shot picture. In a specific implementation, the photographed picture only includes the container for containing the food material and the specific food material. In one example, the container holding the food material is a plate.
And step S0022, inquiring all recipes containing the components according to the components with the proportion exceeding the preset value. In specific implementation, a database for storing a large number of recipes is arranged in the cooking device or the cloud server wirelessly connected with the cooking device, and the recipes are queried from the database in step S0022.
In a specific example, the ingredients included in the food material are analyzed according to the photographed pictures, such as weever, scallion, ginger, red pepper and other seasonings (such as soy sauce, salt and the like), wherein the weever accounts for 80%, the scallion accounts for 5%, the ginger accounts for 5%, the red pepper accounts for 5%, and the other accounts for 5%. All the recipes containing weever are inquired according to the ingredients, namely the weever, accounting for more than 30 percent.
In another specific example, the ingredients included in the food material are analyzed based on the photographed picture, such as minced meat, bean curd, hot pickled mustard tuber, and others (e.g., pepper, salt, etc.), wherein the minced meat accounts for 40%, the bean curd accounts for 40%, the hot pickled mustard tuber accounts for 15%, and others accounts for 5%. All recipes containing minced meat and tofu were queried on the basis of more than 30% by weight of the ingredients, minced meat and tofu.
And S003, outputting the cooking parameters corresponding to the menu for the user to select.
If a plurality of recipes are found in step S0022, in an alternative embodiment, the order of the recipes recommended to the user is selected according to the ingredients of the food material except the ingredients whose percentage exceeds the preset value. In a specific example, the order of the recipes recommended to the user is selected according to the ingredients of the food materials accounting for 15% to 30%.
In the above example, it is assumed that there are 5 recipes including minced meat and bean curd, and a recipe including tuber mustard is queried from the 5 recipes, and if there are 3 recipes including tuber mustard, the order of the recommended recipes is sorted according to the popularity of the 3 recipes, for example, the number of recipes downloaded by the user.
In another example, the recipe searched for in step S0022 is A, B, C, D, 15% to 30% of the ingredients in the food material are S1 and S2, a recipe including the ingredient S1 or S2 is searched for from the recipe A, B, C, D, the recipe a includes the ingredients S1 and S2, the recipe B includes the ingredient S1, the recipe C includes the ingredient S2, the recipe D does not include the ingredient S1 or S2, and the recipe C has a higher popularity than the recipe B, and is recommended to the user in the order of the recipe A, C, B, D. In the specific implementation of step S203, a plurality of recipes may be recommended to the user at the same time, that is, the cooking parameters corresponding to the plurality of recipes are output for the user to select. In this example, recipes a and C are recommended to the user at the same time, and if the user does not select both recipes, recipes B and D continue to be recommended.
If the user does not select the cooking parameter corresponding to the recipe output by the cooking device in step S003, step S004 is executed.
And step S004, prompting a user to input cooking parameters corresponding to the food materials.
In a specific example, the ingredients contained in the food material are analyzed according to the photographed picture, wherein the ginseng accounts for 80%, the pork accounts for 15%, and the medlar accounts for 5%. And prompting a user to input cooking parameters corresponding to the food materials according to the ingredients, namely the ginseng, of which the proportion is more than 30%, that is, any menu cannot be inquired, and the user can input the cooking time, the set temperature and the cooking mode by himself.
And S102, calculating the heat required by cooking the corresponding dish according to each group of cooking parameters.
In an embodiment where step S102 is optional, the heat of each dish is calculated according to the following steps:
and S1021, searching the corresponding operating power and heat transfer loss rate of the cooking equipment according to the set temperature and the cooking mode respectively for each group of cooking parameters. In specific implementation, a database storing a corresponding relationship between a set temperature and a cooking mode and an operating power/heat transfer loss rate of the cooking device is arranged in the cooking device or a cloud server wirelessly connected with the cooking device, and in step S1021, the corresponding operating power and heat transfer loss rate are queried from the database. In one example, the set temperature is T1, the cooking mode is M1, the operating power of the cooking appliance Z1 corresponding to the set temperature T1 and the cooking mode M1 is P1, and the heat transfer loss rate is k 1. In another example, the set temperature T1 and the cooking mode M2, the operating power of the cooking device Z1 corresponding to the set temperature T1 and the cooking mode M2 is P2, and the heat transfer loss rate is k 2. Wherein Z1 is the model of the cooking device.
Step S1022, calculating a heat Q required for cooking a corresponding dish according to the cooking time SetTime, the operating power P corresponding to the cooking device, and the heat transfer loss rate k. In a specific implementation, the heat is calculated according to the following formula: q is P SetTime k, where the heat Q is in joules.
Taking the cooking parameter PARM1 corresponding to the dish "steamed weever" as an example, the operating power corresponding to the cooking device is queried to be P1 according to the set temperature of "80 degrees" and the cooking mode of "common steaming", and the heat transfer loss rate is k1, so that the heat Q1 required for cooking the dish "steamed weever" is P1 × 30 minutes × k 1. Wherein 30 minutes is the cooking time in the cooking parameter PARM 1.
Taking the cooking parameter PARM2 corresponding to the dish "minced meat steamed bean curd" as an example, the operating power corresponding to the cooking device is queried to be P2 according to the set temperature of "105 degrees" and the cooking mode of "over-temperature steaming", and the heat transfer loss rate is k2, so that the heat Q2 required for cooking the dish "minced meat steamed bean curd" is P2 × 40 minutes × k 2. Wherein 40 minutes is the cooking time in the cooking parameter PARM 2.
Step S103, determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required by cooking the target dish; and calculating the time length required for cooking the target dish according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish.
In this embodiment, when the operating time period of the cooking apparatus reaches the time period required for cooking the target dish, it is indicated that the target dish has been cooked.
It should be noted that, in the process of controlling the operation of the cooking device according to the set temperature and the cooking mode corresponding to the target dish, that is, in the process of operating the cooking device according to the set temperature and the cooking mode corresponding to the target dish, all dishes are in a cooked state, where except the target dish, the rest dishes are not cooked according to the original cooking parameters corresponding to the dishes.
In an embodiment where the calculation of the time period required for cooking the target dish is optional, the method comprises the following steps:
searching the operating power P and the heat transfer loss rate k corresponding to the cooking equipment according to the set temperature and the cooking mode corresponding to the target dish;
and calculating the Time duration required for cooking the target dish according to the operating power P and the heat transfer loss rate k corresponding to the cooking equipment and the heat quantity Q required for cooking the target dish. In a specific implementation, the duration is calculated according to the following formula: time Q/P/k, where the duration Time is in minutes.
Step S104, if the target dish is detected to be taken out of the cooking device, updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity, and executing step S103 until all dishes are taken out of the cooking device.
In the specific implementation of this embodiment, the cooking parameters and the required heat quantity corresponding to the dish may be formed into a data structure of the dish and stored in the queue, and if it is detected that the dish is taken out of the cooking device, the data structure of the dish is deleted from the queue, and the required heat quantity in the data structures of other dishes is updated. In one example, the queue is in the form of a JSON (JavaScript Object Notation).
In this embodiment, the minimum dish of required heat cooks the completion at first, and the biggest dish of required heat cooks the completion at last, through cooks multichannel dish simultaneously, compares with the tradition and cooks multichannel dish in batches, has saved and has cooked always long, and only need set up a culinary art parameter before cooking equipment cooks in whole culinary art process, has made things convenient for user's operation. Each dish can be controlled to stop running after cooking, the user does not need to calculate time by himself and go to the kitchen regularly to take out the cooked dish, cooking failure caused by continuous cooking of the cooked dish is avoided, and convenience is brought to the user. In an optional embodiment, by outputting the prompt information to prompt the user to take out the target dish, the user can take out the target dish according to the prompt information, and the cooking device continues to cook the dish with the least heat quantity in the rest dishes until all dishes are cooked.
In an optional implementation manner of step S104, it is detected whether the target dish is taken out from the cooking apparatus by determining whether a door opening action occurs and whether a camera takes a picture of the target dish. Specifically, if the door opening action is judged to occur and the camera shoots the picture of the target dish, the target dish is detected to be taken out of the cooking equipment, otherwise, the target dish is not detected to be taken out.
In another embodiment where step S104 is optional, whether the target dish is taken out of the cooking apparatus is detected by determining whether the total weight of the food material in the cooking apparatus is reduced. Specifically, if the total weight of the food materials in the cooking device is reduced by more than a preset value, the detection target dish is taken out of the cooking device.
In an embodiment that whether dishes exist in the cooking device is judged according to fig. 1, whether dishes exist in the cooking device is judged according to whether the camera shoots pictures of all cooked dishes, specifically, if the camera shoots the pictures of all cooked dishes, it is indicated that the user has taken out all dishes and the pictures are shot by the camera in the taking-out process, it is judged that there is no dish in the cooking device at this time, otherwise, it is judged that there is a dish in the cooking device.
In another embodiment, as shown in fig. 1, whether there is a dish in the cooking device is determined according to whether the total weight of the food materials in the cooking device is less than a certain value, for example, 10g, specifically, if the total weight of the food materials in the cooking device is less than 10g, it is determined that there is no dish in the cooking device, otherwise, it is determined that there is a dish in the cooking device.
In a specific example, the user puts in the cooking device to cook the food materials of three dishes D1, D2 and D3, and selects the cooking parameter PRAM _ D1 corresponding to the dish D1 and the cooking parameter PRAM _ D2 corresponding to the dish D2 according to the menu recommended by the cooking device, and inputs the cooking parameter PRAM _ D3 corresponding to the dish D3 by himself. The amount of heat required to cook dish D1 was calculated as Q _ D1 from cooking parameter PRAM _ D1, the amount of heat required to cook dish D2 was calculated as Q _ D2 from cooking parameter PRAM _ D2, and the amount of heat required to cook dish D3 was calculated as Q _ D3 from cooking parameter PRAM _ D3, where Q _ D1 < Q _ D3 < Q _ D2. Determining a target dish corresponding to the minimum heat quantity Q _ D1 as D1, controlling the operation of the cooking equipment according to the set temperature corresponding to the dish D1 and the cooking mode, and controlling the cooking equipment to stop operating when the operation time length reaches a time length TD1 required by cooking the target dish D1, wherein TD1 is Q _ D1/P _ D1/k _ D1, and P _ D1 and k _ D1 are the operation power and the heat transfer loss rate of the cooking equipment inquired according to the set temperature corresponding to the target dish D1 and the cooking mode respectively.
If it is detected that menu D1 is removed from the cooking apparatus, the amount of heat required to cook dishes D2 and D3 is updated, specifically, the amount of heat required to cook dish D2 is updated to Q _ D2-Q _ D1, and the amount of heat required to cook dish D3 is updated to Q _ D3-Q _ D1. According to (Q _ D3-Q _ D1) < (Q _ D2-Q _ D1), determining that a target dish corresponding to the minimum heat quantity Q _ D3-Q _ D1 is D3, controlling the operation of the cooking device according to the set temperature corresponding to the target dish D3 and the cooking mode, and controlling the cooking device to stop operating when the operating time length reaches a time length TD3 required for cooking the target dish D3, wherein TD3 is (Q _ D3-Q _ D1)/P _ D3/k _ D3, and P _ D3 and k _ D3 are respectively the operating power and the heat transfer loss rate of the cooking device inquired according to the set temperature corresponding to the target dish D3 and the cooking mode. It should be noted that, since the dish D3 is cooked in the process of cooking the dish D1, the time duration TD3 required for cooking the target dish D3 is necessarily less than the cooking time duration in the cooking parameter PRAM _ D3 corresponding to the target dish D3, i.e. the cooking time duration is saved.
If it is detected that menu D3 is removed from the cooking apparatus, the amount of heat required to cook menu D2, in particular, menu D2, is updated to Q _ D2-Q _ D1-Q _ D3. And controlling the operation of the cooking device according to the set temperature corresponding to the target dish D2 and the cooking mode, and controlling the cooking device to stop operating when the operation time length reaches a time length TD2 required for cooking the target dish D2, wherein the time length TD2 is (Q _ D2-Q _ D1-Q _ D3)/P _ D2/k _ D2, and the P _ D2 and the k _ D2 are respectively the operation power and the heat transfer loss rate of the cooking device inquired according to the set temperature corresponding to the target dish D2 and the cooking mode. It should be noted that, since the dish D2 is cooked during the cooking of the dishes D1 and D3, the time duration TD2 required for cooking the target dish D2 is necessarily less than the cooking time duration in the cooking parameter PRAM _ D2 corresponding to the target dish D2, that is, the cooking time duration is saved.
Therefore, three dishes D1, D2 and D3 are cooked, compared with the traditional batch cooking of a plurality of dishes, the total cooking time is saved, and only one cooking parameter needs to be set before the cooking equipment cooks in the whole cooking process, so that the operation of a user is facilitated; and the cooking equipment stops running when cooking each dish, the user does not need to calculate the time by himself and go to the kitchen regularly to take out the cooked dish, the cooking failure caused by continuous cooking of the cooked dish is avoided, and convenience is brought to the user.
Example 2
On the basis of the control method provided in embodiment 1, the control method of the cooking apparatus provided in this embodiment further includes the steps of:
if it is detected that a new food material is added into the cooking equipment, calculating the heat required for cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material, and updating the heat required for cooking each of the rest dishes to subtract the heat generated by operating the cooking equipment before adding the new food material; and performing step S103 until all dishes are taken out of the cooking apparatus.
In the embodiment, a user is allowed to add new food materials in the running process or stopping running of the cooking equipment, so that the experience of the user in using the cooking equipment is improved. Specifically, after the new food material is added, the heat required by each of the other dishes to be cooked needs to be updated, and the target dish corresponding to the minimum heat is determined according to the heat required by the dish corresponding to the new food material to be cooked and the updated heat required by each of the other dishes to be cooked, so that the dish with the minimum heat is cooked first, and the dish with the maximum heat is cooked last.
In an optional implementation manner, the heat generated by operating the cooking device before adding a new food material is calculated according to the operating power P and the heat transfer loss rate k corresponding to the cooking device and the operating time length of the cooking device. In a specific implementation, the amount of heat generated by operating the cooking device before adding a new food material is calculated according to the following formula: q _ Run ═ RunTime × P ×, where RunTime is the operating time of the cooking apparatus and the heat Q _ Run is in joules. In this embodiment, after adding a new food material, the heat required for cooking each of the remaining dishes needs to be updated to subtract the heat Q _ Run generated by operating the cooking device before adding the new food material.
Example 3
The present embodiment provides a cooking apparatus 30, as shown in fig. 3, including a parameter receiving module 31, a heat calculating module 32, an operation control module 33, and a taking-out detecting module 34.
The parameter receiving module is used for receiving cooking parameters corresponding to food materials put into the cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to one group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and cooking modes;
the heat quantity calculating module is used for calculating the heat quantity required by cooking the corresponding dish according to each group of cooking parameters.
In an optional implementation manner, the heat calculating module specifically includes:
the searching unit is used for searching the operating power and the heat transfer loss rate corresponding to the cooking equipment according to the set temperature and the cooking mode respectively aiming at each group of cooking parameters;
and the calculating unit is used for calculating the heat required by cooking the corresponding dish according to the cooking time length, the corresponding operating power of the cooking equipment and the heat transfer loss rate.
The operation control module is used for determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time length reaches the time length currently required by cooking the target dish; calculating the currently required time length for cooking the target dish according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish;
the taking-out detection module is used for updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity when the target dish is detected to be taken out of the cooking equipment, and calling the operation control module until all dishes are taken out of the cooking equipment.
In an optional embodiment, the cooking apparatus further comprises:
and the food material adding detection module is used for calculating the heat required by cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material under the condition that the new food material is detected to be added into the cooking equipment, updating the heat required by cooking each of the other dishes to subtract the heat generated by operating the cooking equipment before adding the new food material, and calling the operation control module until all dishes are taken out of the cooking equipment.
In an optional embodiment, the cooking apparatus further comprises:
the camera is used for shooting food materials put into the cooking equipment each time;
and the menu query module is used for querying whether a menu corresponding to the food material exists according to the shot picture, outputting the cooking parameters corresponding to the menu for the user to select if the menu exists, and prompting the user to input the cooking parameters corresponding to the food material if the menu does not exist.
In an optional implementation manner, the recipe query module is specifically configured to analyze a ratio of each component in the food material according to the shot picture, and query all recipes including the components according to the components of which the ratio exceeds a preset value.
Example 4
The present embodiment provides a computer-readable storage medium on which a computer program is stored, the program implementing the steps of the control method of the cooking apparatus described in embodiment 1 or 2 when executed by a processor.
More specific examples, among others, that the readable storage medium may employ may include, but are not limited to: a portable disk, a hard disk, random access memory, read only memory, erasable programmable read only memory, optical storage device, magnetic storage device, or any suitable combination of the foregoing.
In a possible embodiment, the invention can also be implemented in the form of a program product comprising program code for causing a terminal device to carry out the steps of implementing the control method of a cooking appliance according to embodiment 1 or 2, when said program product is run on said terminal device.
Where program code for carrying out the invention is written in any combination of one or more programming languages, the program code may be executed entirely on the user device, partly on the user device, as a stand-alone software package, partly on the user device and partly on a remote device or entirely on the remote device.
While specific embodiments of the invention have been described above, it will be appreciated by those skilled in the art that this is by way of example only, and that the scope of the invention is defined by the appended claims. Various changes and modifications to these embodiments may be made by those skilled in the art without departing from the spirit and scope of the invention, and these changes and modifications are within the scope of the invention.
Claims (9)
1. A control method of a cooking apparatus, characterized by comprising:
receiving cooking parameters corresponding to food materials put into cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to one group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and a cooking mode;
calculating the heat required by cooking the corresponding dish according to each group of cooking parameters;
the calculating of the heat required for cooking the corresponding dish according to each group of cooking parameters specifically includes:
aiming at each group of cooking parameters, searching the operating power P and the heat transfer loss rate k corresponding to the cooking equipment according to the set temperature and the cooking mode;
calculating heat Q required by cooking corresponding dishes according to the cooking time length, the operating power P corresponding to the cooking equipment and the heat transfer loss rate k;
determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required by cooking the target dish; calculating the Time duration Time required for cooking the target dish according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish, wherein the calculation formula is that Time is Q/P/k;
if the target dish is detected to be taken out of the cooking device, updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity, and returning to the step of determining the target dish and operating the cooking device until all dishes are taken out of the cooking device.
2. The control method according to claim 1, characterized by further comprising:
if it is detected that a new food material is added into the cooking equipment, calculating the heat required for cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material, and updating the heat required for cooking each of the rest dishes to subtract the heat generated by operating the cooking equipment before adding the new food material;
returning to executing the steps of determining the target dish and operating the cooking device until all dishes are taken out of the cooking device.
3. The control method according to claim 1, characterized by further comprising:
shooting food materials put into the cooking equipment each time by using a camera;
inquiring whether a menu corresponding to the food material exists according to the shot picture;
if so, outputting the cooking parameters corresponding to the menu for the user to select;
if not, prompting the user to input the cooking parameters corresponding to the food materials.
4. The control method according to claim 3, wherein the querying whether there is a recipe corresponding to the food material according to the captured picture specifically comprises:
analyzing the ratio of each component in the food material according to the shot picture;
and inquiring all recipes containing the components according to the components with the proportion exceeding the preset value.
5. A cooking apparatus, characterized by comprising:
the parameter receiving module is used for receiving cooking parameters corresponding to food materials put into the cooking equipment, wherein the food materials put into the cooking equipment are used for cooking at least two dishes, each dish corresponds to one group of cooking parameters, and each group of cooking parameters comprises cooking time, set temperature and cooking modes;
the heat quantity calculating module is used for calculating the heat quantity required by cooking the corresponding dish according to each group of cooking parameters;
the heat calculation module specifically comprises:
the searching unit is used for searching the operating power P and the heat transfer loss rate k corresponding to the cooking equipment according to the set temperature and the cooking mode respectively aiming at each group of cooking parameters;
the calculating unit is used for calculating the heat Q required by cooking the corresponding dish according to the cooking time length, the operating power P corresponding to the cooking equipment and the heat transfer loss rate k;
the operation control module is used for determining a target dish corresponding to the minimum heat, controlling the cooking equipment to operate according to the set temperature and the cooking mode corresponding to the target dish, and controlling the cooking equipment to stop operating when the operating time reaches the time required for cooking the target dish; calculating the Time required for cooking the target dish at present according to the set temperature, the cooking mode and the heat quantity corresponding to the target dish, wherein the calculation formula is that the Time is Q/P/k;
and the taking-out detection module is used for updating the heat quantity required for cooking each of the rest dishes to be less than the minimum heat quantity when the target dish is detected to be taken out of the cooking equipment, and calling the operation control module until all dishes are taken out of the cooking equipment.
6. The cooking apparatus of claim 5, further comprising:
and the food material adding detection module is used for calculating the heat required by cooking the corresponding dish after receiving the cooking parameter corresponding to the new food material under the condition that the new food material is detected to be added into the cooking equipment, updating the heat required by cooking each of the other dishes to subtract the heat generated by operating the cooking equipment before adding the new food material, and calling the operation control module until all dishes are taken out of the cooking equipment.
7. The cooking apparatus of claim 5, further comprising:
the camera is used for shooting food materials put into the cooking equipment each time;
and the menu query module is used for querying whether a menu corresponding to the food material exists according to the shot picture, outputting the cooking parameters corresponding to the menu for the user to select if the menu exists, and prompting the user to input the cooking parameters corresponding to the food material if the menu does not exist.
8. The cooking apparatus according to claim 7, wherein the recipe query module is specifically configured to analyze a ratio of each component in the food material according to the photographed picture, and query all recipes including the components according to components of which the ratio exceeds a preset value.
9. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, carries out the steps of the method of controlling a cooking apparatus according to any one of claims 1 to 4.
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| 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 |
| CN113243768A (en) * | 2021-04-29 | 2021-08-13 | 添可智能科技有限公司 | Operation task execution method, kitchen robot, equipment and system |
| CN114719749B (en) * | 2022-04-06 | 2023-07-14 | 重庆大学 | Metal surface crack detection and real size measurement method and system based on machine vision |
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