CN112363552A - Cooking control method and device based on electronic menu and computer equipment - Google Patents
Cooking control method and device based on electronic menu and computer equipment Download PDFInfo
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- CN112363552A CN112363552A CN202011208918.7A CN202011208918A CN112363552A CN 112363552 A CN112363552 A CN 112363552A CN 202011208918 A CN202011208918 A CN 202011208918A CN 112363552 A CN112363552 A CN 112363552A
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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
- G05D23/30—Automatic controllers with an auxiliary heating device affecting the sensing element, e.g. for anticipating change of temperature
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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
- A47J36/00—Parts, details or accessories of cooking-vessels
- A47J36/24—Warming devices
- A47J36/2483—Warming devices with electrical heating means
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Abstract
The application discloses cooking control method and device based on an electronic menu and computer equipment, which can solve the technical problems that the existing automatic cooking equipment cannot realize intelligent cooking and cannot meet diversified cooking requirements of users. The method comprises the following steps: acquiring a target electronic menu to be executed; analyzing the target electronic menu to obtain menu execution parameters under each cooking node; and controlling to execute cooking operation according to each cooking node and the corresponding recipe execution parameter. The method and the device are suitable for realizing intelligent control over the cooking process based on the electronic menu.
Description
Technical Field
The application relates to the field of intelligent control, in particular to a cooking control method and device based on an electronic menu and computer equipment.
Background
Kitchen cooking appliances are indispensable in people's lives, and thus, various kinds of automated cooking appliances appear on the market. At present, the automatic cooking equipment that intelligent degree is high through powerful control mechanism, controls cooking equipment and carries out various operations, if turn over functions such as stir-fry, reinforced, wash pot. The automatic cooking apparatus can perform cooking in a manner substantially completely simulating manual cooking, and thus the automatic cooking apparatus receives much attention.
At present, the automatic cooking equipment commonly appearing in the market mainly comprises the distribution of fresh dish raw materials, the cleaning of the raw materials, the batching of various auxiliary materials and seasonings, the time for preparing the raw materials and the seasonings saved for users, and the users can eat the raw materials only by turning over the raw materials in a pot. When cooking, the control of the duration, the time, the water amount and the like, and the cooking steps of adding auxiliary materials, seasonings and the like are different from one another in the aspects of the skills mastered by each person and the taste suitable for the user. Therefore, the taste of the same dish raw material is greatly different from that of different people, and the requirements of people on the taste of different dishes cannot be met.
Disclosure of Invention
The application provides a cooking control method and device based on an electronic menu and computer equipment; the automatic cooking equipment can improve the prior automatic cooking equipment, and can not realize intelligent cooking, thereby being incapable of meeting the technical problem of diversified cooking requirements of users.
According to an aspect of the present application, there is provided an electronic recipe-based cooking control method including:
acquiring a target electronic menu to be executed;
analyzing the target electronic menu to obtain menu execution parameters under each cooking node;
and controlling to execute cooking operation according to each cooking node and the corresponding recipe execution parameter.
Preferably, the acquiring a target electronic menu to be executed specifically includes:
acquiring a food identification code corresponding to food to be cooked;
analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
Preferably, the analyzing the target electronic recipe to obtain recipe execution parameters under each cooking node specifically includes:
analyzing the target electronic menu, and determining each cooking node corresponding to a menu execution flow, a menu execution parameter corresponding to each cooking node, and a cooking module of the cooking device corresponding to the menu execution parameter.
Preferably, the controlling and executing the cooking operation according to each cooking node and the corresponding recipe execution parameter specifically includes:
outputting a cooking control instruction according to the menu execution parameters, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node;
if the cooking state is judged to be finished, executing flow control to execute the cooking operation of the next cooking node according to the menu;
and when the current cooking node is judged not to exist in the next cooking node, outputting prompt information of the completion of the cooking of the food to be cooked.
Preferably, the recipe execution parameter includes any one of a water injection parameter, a heating parameter, and a food material parameter;
the outputting of a cooking control instruction according to the recipe execution parameter, controlling and executing a cooking operation based on the cooking control instruction, and updating a cooking state under a corresponding cooking node specifically includes:
outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or;
when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or;
when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or;
outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or;
when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power;
and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
Preferably, the method further comprises:
monitoring whether user intervention operation exists under each cooking node;
when the menu exists, adjusting the menu execution parameters according to the user intervention operation data;
and controlling to execute cooking operation according to the adjusted menu execution parameters.
Preferably, the monitoring whether there is a user intervention operation under each cooking node specifically includes:
monitoring whether user intervention operation exists or not based on monitoring equipment;
and if the user intervention operation is judged to exist, determining user intervention operation data by analyzing the cooking execution data at the current moment.
Preferably, when it is determined that the user intervention operation exists, adjusting the recipe execution parameter according to user intervention operation data specifically includes:
if the user intervention operation is judged to be water injection, adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data; or;
and if the user intervention operation is judged to be food material addition, adjusting a water injection parameter and/or a heating parameter in the menu execution parameter according to the food material addition type and the addition weight corresponding to the user intervention operation data.
According to another aspect of the present application, there is provided an electronic recipe-based cooking control apparatus including:
the acquisition module is used for acquiring a target electronic menu to be executed;
the analysis module is used for analyzing the target electronic menu and acquiring menu execution parameters under each cooking node;
and the control module is used for controlling and executing cooking operation according to each cooking node and the corresponding menu execution parameter.
Preferably, the obtaining module specifically includes:
the acquisition unit is used for acquiring a food identification code corresponding to food to be cooked;
and the verification module is used for analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
Preferably, the analysis module specifically includes:
and the analyzing unit is used for analyzing the target electronic menu, determining each cooking node corresponding to the menu execution flow, and the menu execution parameters corresponding to each cooking node and the cooking modules of the cooking devices corresponding to the menu execution parameters.
Preferably, the control module specifically includes:
the updating unit is used for outputting a cooking control instruction according to the menu execution parameter, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node;
the control unit is used for executing the cooking operation of the next cooking node according to the menu execution flow control if the cooking state is judged to be finished;
and the output unit is used for outputting the prompt information of the completion of the cooking of the food to be cooked when the current cooking node is judged not to exist in the next cooking node.
Preferably, the recipe execution parameter includes any one of a water injection parameter, a heating parameter, and a food material parameter;
the update unit is specifically configured to:
outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or;
when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or;
when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or;
outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or;
when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power;
and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
Preferably, the apparatus further comprises: the device comprises a monitoring module and an adjusting module;
the monitoring module is used for monitoring whether user intervention operation exists under each cooking node;
the adjusting module is used for adjusting the menu execution parameters according to the user intervention operation data when the menu execution parameters exist;
and the control module is also used for controlling and executing cooking operation according to the adjusted menu execution parameters.
Preferably, the monitoring module specifically includes:
the monitoring unit is used for monitoring whether user intervention operation exists or not based on the monitoring equipment;
and the analysis unit is used for determining the user intervention operation data by analyzing the cooking execution data at the current moment if the user intervention operation is judged to exist.
Preferably, the adjusting module specifically includes:
the first adjusting unit is used for adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data if the user intervention operation is judged to be water injection; or;
and the second adjusting unit is used for adjusting the water injection parameter and/or the heating parameter in the recipe execution parameter according to the food material adding type and the adding weight corresponding to the user intervention operation data if the user intervention operation is judged to be adding food materials.
According to yet another aspect of the present application, there is provided a non-transitory readable storage medium having stored thereon a computer program which, when executed by a processor, implements the above-described electronic recipe-based cooking control.
According to yet another aspect of the present application, there is provided a computer device comprising a non-volatile readable storage medium, a processor and a computer program stored on the non-volatile readable storage medium and executable on the processor, the processor implementing the above-mentioned electronic recipe based cooking control when executing the program.
By means of the technical scheme, the cooking control method, the cooking control device and the computer equipment based on the electronic menu can firstly obtain a target electronic menu of food to be cooked by scanning the food identification code, further obtain menu execution parameters under each cooking node by analyzing the target electronic menu, and further control and execute cooking operation according to each cooking node and the corresponding menu execution parameters. In this application, can realize the intelligent control to the culinary art process based on the electron menu, through being each culinary art node with the culinary art process split promptly, utilize the menu executive parameter real time control that each culinary art node corresponds to carry out the culinary art operation to standardize the culinary art process, guarantee controllability and the accuracy that the menu was carried out, the dish that makes the culinary art out more can accord with user's taste demand.
Detailed Description
The present application will be described in detail with reference to examples. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
Aiming at the technical problems that the existing automatic cooking equipment cannot realize intelligent cooking and cannot meet diversified cooking requirements of users, the embodiment of the application provides a cooking control method based on an electronic menu, and the method comprises the following steps:
101. and acquiring a target electronic menu to be executed.
For the present embodiment, in a specific application scenario, the step 101 of the embodiment may specifically include: acquiring a food identification code corresponding to food to be cooked; and analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
In a specific application scenario, the target electronic menu can be stored in the local storage module and/or the server, specifically, when food to be cooked is firstly input or registered into the local storage module and/or the server, the electronic menu for cooking execution is uploaded and stored at the same time, and the cloud management platform also allocates a unique corresponding food identification code according to the type of the food to be cooked and prints the food identification code on an outer package of the food to be cooked, so that after a consumer purchases the electronic menu for cooking the food to be cooked can be obtained from the local storage module and/or the server through analysis and verification of the food identification code. The food identification code can be compiled according to a specific coding rule corresponding to a two-dimensional code, a bar code and the like, and is used for acquiring a graphic identifier of specific information.
For the embodiment, in a specific application scenario, the food identification code may be retrieved from a preset position corresponding to the food to be cooked. Since the food identification code is unique in the local storage module and/or the server and is used for being associated with the type of food to be cooked, the electronic cooking menu and the cooking taste, the food identification code can be changed when the electronic menu is updated, and the service life and the use times of the food identification code can be set due to the quality guarantee period of the food to be cooked. Therefore, after the food identification code is obtained, before the target electronic menu is searched according to the food identification code, the timeliness of the food identification code needs to be analyzed by the system, the food identification code can be specifically submitted to the local storage module and/or the server for verification, the local storage module and/or the server can judge whether the food identification code is legal or not, whether the food identification code has the remaining use times or not, whether the food to be cooked is overdue or not and the like. After the determination is verified, the local storage module and/or the server may feed back the cooking information of the food to be cooked, which may specifically include: the food category information, the taste information and the recipe information for cooking are electronic recipes.
102. And analyzing the target electronic menu to obtain menu execution parameters under each cooking node.
For the present embodiment, in a specific application scenario, the step 102 of the embodiment may specifically include: analyzing the target electronic menu, determining each cooking node corresponding to the menu execution flow, and the menu execution parameters corresponding to each cooking node, and the cooking modules of the cooking devices corresponding to the menu execution parameters.
Specifically, the complete cooking process can be split into independent cooking nodes according to the recipe execution flow by analyzing the target electronic recipe, and the recipe execution parameters corresponding to the cooking nodes and the cooking modules of the cooking devices corresponding to the recipe execution parameters are determined. And the cooking module for cooking is controlled based on the recipe execution parameters, the cooking operation of each cooking node is executed, and the standardized processing of the cooking operation is realized. In a specific application scene, the control of the cooking process of different kinds of food materials can be realized by controlling the water injection temperature, the water injection amount, the soaking time, the cooking time and the cooking power of each cooking node, and different tastes are supported.
103. And controlling to execute the cooking operation according to each cooking node and the corresponding menu execution parameter.
For the present embodiment, in a specific application scenario, the step 103 of the embodiment may specifically include: outputting a cooking control instruction according to the menu execution parameters, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node; if the cooking state is judged to be finished, executing the cooking operation of the next cooking node according to the menu execution flow control; and when the current cooking node is judged not to have the next cooking node, outputting prompt information of the completion of the cooking of the food to be cooked.
Specifically, when the cooking operation is controlled and executed according to each cooking node and the corresponding menu execution parameter, the cooking operation can be sequentially controlled and executed according to the execution sequence of the cooking nodes, the cooking operation of the next cooking node can be allowed to be executed only when the current node is executed, the cooking is stopped until the cooking states corresponding to all the cooking nodes are finished, and prompt information of finishing the cooking of the food to be cooked is output. The prompt information may include text prompt information, picture prompt information, audio prompt information, video prompt information, light prompt information, vibration prompt information, and the like.
Wherein, menu execution parameter includes any one in water injection parameter, heating parameter, the edible material parameter, and is corresponding, carries out the culinary art control command according to menu execution parameter output, carries out the culinary art operation based on the control of culinary art control command to the culinary art state under the corresponding culinary art node of update specifically can include: outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or; when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or; when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or; outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or; when the food and the ingredients are added and the water injection amount is equal to the second water amount threshold value, outputting a fifth control instruction for heating the preset heating time length according to the second heating power; and detecting the cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
For this embodiment, in a specific application scenario, the specific working values of the temperature control threshold, the first water volume threshold, the second water volume threshold, the preset time period, the preset heating duration, the first heating power and the second heating power may be set according to actual application requirements, and different electronic recipes and different taste requirements may correspond to different recipe execution parameters. For example, for electronic recipe type a: the two sides are that the water outlet temperature of the instant heating module is 85 ℃, the total water outlet amount is 600ml, when the water outlet amount is 100ml, the induction cooker starts to heat continuously at the level of 800 watts at the 3 th level, the surface is prompted to be placed after 600ml water completely exits for 30 seconds, the seasoning is prompted to be placed after the water is heated for 210 seconds, the heating is performed for 120 seconds, and the cooking is completed. At this time, the following can be set according to the type A of the electronic menu: the temperature control threshold is 85 ℃, the first water volume threshold is 100ml, the first heating power is 800 watts, the second water volume threshold is 600ml, the preset time period is 30 seconds to 240 seconds after 600ml of water is completely discharged, the second heating power is 800 watts, and the preset heating time period is 120 seconds.
As another example, for electronic recipe type B: the two kinds of powder are that the water outlet temperature of the instant heating module is 85 ℃, the total water outlet amount is 550ml, when the water outlet amount is 100ml, the induction cooker starts to continuously heat 800W at the 3 rd position, powder is put after the 550ml water completely exits for 30 seconds, seasoning is put after the 550ml water completely exits for 30 seconds, and the cooking is finished after the 30 seconds of heating and 120 seconds of reheating. At this time, the following electronic menu type B can be set: the temperature control threshold is 85 ℃, the first water quantity threshold is 100ml, the first heating power is 800 watts, the second water quantity threshold is 550ml, the preset time period is 30 seconds to 60 seconds after 550ml of water is completely discharged, the second heating power is 800 watts, and the preset heating time period is 120 seconds.
For this embodiment, in a specific application scenario, in order to perform intelligent identification on manual intervention operation during a cooking process and implement intelligent adjustment control on the cooking process according to the manual intervention operation, the method may further include: monitoring whether user intervention operation exists under each cooking node; if so, adjusting menu execution parameters according to the user intervention operation data; and controlling to execute cooking operation according to the adjusted menu execution parameters.
Wherein, when monitoring whether there is user intervention operation under each cooking node, specifically can include: monitoring whether user intervention operation exists or not based on monitoring equipment; and if the user intervention operation is judged to exist, determining user intervention operation data by analyzing the cooking execution data at the current moment. The monitoring device may include a camera or other detection instrument that monitors by infrared or ultrasonic waves. In a specific application scene, monitoring equipment is installed on a cooking module, real-time monitoring can be carried out on a cooking execution process, when monitoring execution abnormity in a monitoring range, an alarm signal can be started, external interference actions are checked, specific manual intervention operation is determined, then interference data generated in the cooking process are repaired according to the manual intervention operation, specific accessible user intervention operation data are obtained, menu execution parameters are adjusted according to the user intervention operation data, and cooking operation is continuously controlled and executed based on the adjusted menu execution parameters.
Correspondingly, when it is determined that there is a user intervention operation and the recipe execution parameter is adjusted according to the user intervention operation data, the method specifically includes: if the user intervention operation is judged to be water injection, adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data; or; and if the user intervention operation is judged to be adding food materials, adjusting water injection parameters and/or heating parameters in the menu execution parameters according to the food material addition type and the addition weight corresponding to the user intervention operation data.
For example for electronic recipe type C for cooking noodles: the required water yield of this time need the food of culinary art can be obtained through analytic food identification code, if there is reinforced user intervention operation based on the monitoring facilities monitoring, then can further determine user intervention operation data through judging the weight that the user placed the food of treating cooking on the face machine of cooking heating module. If the user adds water or other food by oneself, the weight will change, and its weight change includes the gross weight that detects subtracts the former weight that face box, food and batching roughly equals that the user adds water or other food by oneself, wherein former weight can obtain in the scanning information that the food identification code corresponds to. If the weight is changed, the food in the dough box can be further detected by a detection instrument, if the weight is detected to be water, whether the water quantity is enough needs to be judged again, if the water quantity is not enough, the residual water quantity needed to be added is calculated, water is continuously injected, and if the water quantity is enough, the cooking is automatically carried out; if it is detected that other food is added, the amount of water added and the heating power and heating time can be further adjusted according to the type of food added.
By means of the cooking control method based on the electronic menu, the target electronic menu of the food to be cooked can be obtained by scanning the food identification code, then menu execution parameters under each cooking node can be obtained by analyzing the target electronic menu, and the cooking operation is further controlled and executed according to each cooking node and the corresponding menu execution parameters. In this application, can realize the intelligent control to the culinary art process based on the electron menu, through being each culinary art node with the culinary art process split promptly, utilize the menu executive parameter real time control that each culinary art node corresponds to carry out the culinary art operation to standardize the culinary art process, guarantee controllability and the accuracy that the menu was carried out, the dish that makes the culinary art out more can accord with user's taste demand. In addition, whether user intervention operation exists or not can be intelligently judged in the cooking process, when the user intervention operation exists, the recipe execution parameters are adjusted according to the user intervention operation data, and the cooking operation is controlled to be executed according to the adjusted recipe execution parameters, so that the cooking process is more intelligent, and the cooking experience of the user is enhanced.
Further, the embodiment of the present application provides a cooking control device based on an electronic menu, the device includes: an acquisition module 21, an analysis module 22 and a control module 23;
an obtaining module 21, configured to obtain a target electronic menu to be executed;
the analysis module 22 is used for analyzing the target electronic menu and acquiring menu execution parameters under each cooking node;
the control module 23 is configured to control the cooking operation according to each cooking node and the corresponding recipe execution parameter.
In a specific application scenario, the obtaining module 21 may specifically include:
the acquiring unit 211 may be configured to acquire a food identification code corresponding to a food to be cooked;
the verification module 212 can be used for analyzing timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
Correspondingly, the analysis module 22 may specifically include:
the analyzing unit 221 may be configured to analyze the target electronic recipe, determine each cooking node corresponding to a recipe execution process, and determine a recipe execution parameter corresponding to each cooking node, and a cooking module of the cooking device corresponding to the recipe execution parameter.
In a specific application scenario, the control module 23 may specifically include:
an updating unit 231, configured to output a cooking control instruction according to the recipe execution parameter, control to execute a cooking operation based on the cooking control instruction, and update a cooking state at a corresponding cooking node;
a control unit 232, configured to execute a cooking operation of a next cooking node according to recipe execution flow control if it is determined that the cooking state is complete;
and an output unit 233, configured to output a prompt message that the cooking of the food to be cooked is completed when it is determined that the current cooking node does not have the next cooking node.
Correspondingly, the menu execution parameter comprises any one of a water injection parameter, a heating parameter and a food material parameter; the updating unit 231 may specifically be configured to: outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or; when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or; when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or; outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or; when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power; and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
In a specific application scenario, the apparatus further comprises: a monitoring module 24, an adjusting module 25;
the monitoring module 24 is used for monitoring whether user intervention operation exists under each cooking node;
an adjusting module 25, configured to adjust the recipe execution parameter according to the user intervention operation data when the determination result indicates that the recipe execution parameter exists;
the control unit 232 is further configured to control the cooking operation according to the adjusted recipe execution parameter.
Correspondingly, the monitoring module 24 may specifically include:
a monitoring unit 241, configured to monitor whether there is a user intervention operation based on a monitoring device;
an analyzing unit 242, configured to determine user intervention operation data by analyzing the cooking execution data at the current time if it is determined that the user intervention operation exists.
In a specific application scenario, the adjusting module 25 may specifically include:
a first adjusting unit 251, configured to adjust a water injection parameter in the recipe execution parameters according to a water injection amount corresponding to the user intervention operation data if it is determined that the user intervention operation is water injection; or;
a second adjusting unit 252, configured to adjust a water injection parameter and/or a heating parameter in the recipe execution parameter according to the food material adding type and the adding weight corresponding to the user intervention operation data if it is determined that the user intervention operation is adding food materials.
It should be noted that other corresponding descriptions of the functional units related to the cooking control device based on the electronic menu provided in this embodiment are not repeated herein.
Based on the method, correspondingly, the embodiment also provides a nonvolatile storage medium, on which computer readable instructions are stored, and the readable instructions are executed by a processor to realize the electronic menu-based cooking control method.
Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (which may be a CD-ROM, a usb disk, a removable hard disk, etc.), and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method of the embodiments of the present application.
Based on the method and virtual device embodiments shown above, in order to achieve the above object, this embodiment further provides a computer device, where the computer device includes a storage medium and a processor; a nonvolatile storage medium for storing a computer program; a processor for executing a computer program to implement the above-described electronic recipe-based cooking control method.
Optionally, the computer device may further include a user interface, a network interface, a camera, Radio Frequency (RF) circuitry, a sensor, audio circuitry, a WI-FI module, and so forth. The user interface may include a Display screen (Display), an input unit such as a keypad (Keyboard), etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (e.g., WI-FI interface), etc.
It will be understood by those skilled in the art that the present embodiment provides a computer device structure that is not limited to the physical device, and may include more or less components, or some components in combination, or a different arrangement of components.
The nonvolatile storage medium can also comprise an operating system and a network communication module. The operating system is a program that manages the hardware and software resources of the computer device described above, supporting the operation of information handling programs and other software and/or programs. The network communication module is used for realizing communication among components in the nonvolatile storage medium and communication with other hardware and software in the information processing entity device.
Through the above description of the embodiments, those skilled in the art will clearly understand that the present application can be implemented by software plus a necessary general hardware platform, and can also be implemented by hardware.
Through the technical scheme who uses this application, compare with current prior art, this application can be at first through scanning food identification code acquisition treat the culinary art target electron menu of food, and then through analysis target electron menu, obtain the menu execution parameter under each culinary art node, according to each culinary art node and corresponding menu execution parameter, further control carries out the culinary art operation. In this application, can realize the intelligent control to the culinary art process based on the electron menu, through being each culinary art node with the culinary art process split promptly, utilize the menu executive parameter real time control that each culinary art node corresponds to carry out the culinary art operation to standardize the culinary art process, guarantee controllability and the accuracy that the menu was carried out, the dish that makes the culinary art out more can accord with user's taste demand. In addition, whether user intervention operation exists or not can be intelligently judged in the cooking process, when the user intervention operation exists, the recipe execution parameters are adjusted according to the user intervention operation data, and the cooking operation is controlled to be executed according to the adjusted recipe execution parameters, so that the cooking process is more intelligent, and the cooking experience of the user is enhanced.
Those skilled in the art will appreciate that the modules in the devices in the implementation scenario may be distributed in the devices in the implementation scenario according to the description of the implementation scenario, or may be located in one or more devices different from the present implementation scenario with corresponding changes. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above application serial numbers are for description purposes only and do not represent the superiority or inferiority of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of the present application, but the present application is not limited thereto, and any variations that can be made by those skilled in the art are intended to fall within the scope of the present application.
Embodiments of the present invention also include these and other aspects as specified in the following numbered clauses:
1. a cooking control method based on an electronic menu comprises the following steps:
acquiring a target electronic menu to be executed;
analyzing the target electronic menu to obtain menu execution parameters under each cooking node;
and controlling to execute cooking operation according to each cooking node and the corresponding recipe execution parameter.
2. According to the method of clause 1, the acquiring a target electronic menu to be executed specifically includes:
acquiring a food identification code corresponding to food to be cooked;
analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
3. According to the method of clause 1, the analyzing the target electronic recipe to obtain recipe execution parameters under each cooking node specifically includes:
analyzing the target electronic menu, and determining each cooking node corresponding to a menu execution flow, a menu execution parameter corresponding to each cooking node, and a cooking module of the cooking device corresponding to the menu execution parameter.
4. According to the method of clause 3, the controlling the cooking operation according to each cooking node and the corresponding recipe execution parameter includes:
outputting a cooking control instruction according to the menu execution parameters, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node;
if the cooking state is judged to be finished, executing flow control to execute the cooking operation of the next cooking node according to the menu;
and when the current cooking node is judged not to exist in the next cooking node, outputting prompt information of the completion of the cooking of the food to be cooked.
5. The method according to clause 4, wherein the recipe execution parameters comprise any one of water injection parameters, heating parameters and food material parameters;
the outputting of a cooking control instruction according to the recipe execution parameter, controlling and executing a cooking operation based on the cooking control instruction, and updating a cooking state under a corresponding cooking node specifically includes:
outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or;
when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or;
when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or;
outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or;
when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power;
and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
6. The method of clause 1, further comprising:
monitoring whether user intervention operation exists under each cooking node;
when the menu exists, adjusting the menu execution parameters according to the user intervention operation data;
and controlling to execute cooking operation according to the adjusted menu execution parameters.
7. The method according to clause 6, wherein the monitoring of whether there is a user intervention operation under each cooking node specifically includes:
monitoring whether user intervention operation exists or not based on monitoring equipment;
and if the user intervention operation is judged to exist, determining user intervention operation data by analyzing the cooking execution data at the current moment.
8. According to the method in clause 7, when it is determined that the user intervention operation exists, adjusting the recipe execution parameter according to the user intervention operation data specifically includes:
if the user intervention operation is judged to be water injection, adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data; or;
and if the user intervention operation is judged to be food material addition, adjusting a water injection parameter and/or a heating parameter in the menu execution parameter according to the food material addition type and the addition weight corresponding to the user intervention operation data.
9. An electronic recipe based cooking control apparatus comprising:
the acquisition module is used for acquiring a target electronic menu to be executed;
the analysis module is used for analyzing the target electronic menu and acquiring menu execution parameters under each cooking node;
and the control module is used for controlling and executing cooking operation according to each cooking node and the corresponding menu execution parameter.
10. The apparatus according to clause 9, wherein the obtaining module specifically includes:
the acquisition unit is used for acquiring a food identification code corresponding to food to be cooked;
and the verification module is used for analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
11. The apparatus according to clause 9, wherein the analysis module specifically includes:
and the analyzing unit is used for analyzing the target electronic menu, determining each cooking node corresponding to the menu execution flow, and the menu execution parameters corresponding to each cooking node and the cooking modules of the cooking devices corresponding to the menu execution parameters.
12. The apparatus according to clause 11, wherein the control module specifically includes:
the updating unit is used for outputting a cooking control instruction according to the menu execution parameter, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node;
the control unit is used for executing the cooking operation of the next cooking node according to the menu execution flow control if the cooking state is judged to be finished;
and the output unit is used for outputting the prompt information of the completion of the cooking of the food to be cooked when the current cooking node is judged not to exist in the next cooking node.
13. The apparatus according to clause 12, wherein the recipe execution parameters include any one of water injection parameters, heating parameters, and food material parameters;
the update unit is specifically configured to:
outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or;
when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or;
when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or;
outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or;
when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power;
and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
14. The apparatus of clause 9, further comprising: the device comprises a monitoring module and an adjusting module;
the monitoring module is used for monitoring whether user intervention operation exists under each cooking node;
the adjusting module is used for adjusting the menu execution parameters according to the user intervention operation data when the menu execution parameters exist;
the control module is also used for controlling and executing cooking operation according to the adjusted menu execution parameters.
15. The apparatus according to clause 14, wherein the monitoring module specifically includes:
the monitoring unit is used for monitoring whether user intervention operation exists or not based on the monitoring equipment;
and the analysis unit is used for determining the user intervention operation data by analyzing the cooking execution data at the current moment if the user intervention operation is judged to exist.
16. The apparatus according to clause 15, wherein the adjusting module specifically includes:
the first adjusting unit is used for adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data if the user intervention operation is judged to be water injection; or;
and the second adjusting unit is used for adjusting the water injection parameter and/or the heating parameter in the recipe execution parameter according to the food material adding type and the adding weight corresponding to the user intervention operation data if the user intervention operation is judged to be adding food materials.
17. A computer-readable storage medium on which a computer program is stored, which when executed by a processor implements the electronic recipe-based cooking control method of any one of clauses 1 to 8.
18. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, the computer program when executed by the processor implementing the electronic recipe based cooking control method of any one of clauses 1 to 8.
Claims (11)
1. A cooking control method based on an electronic menu is characterized by comprising the following steps:
acquiring a target electronic menu to be executed;
analyzing the target electronic menu to obtain menu execution parameters under each cooking node;
and controlling to execute cooking operation according to each cooking node and the corresponding recipe execution parameter.
2. The method according to claim 1, wherein the acquiring of the target electronic menu to be executed specifically comprises:
acquiring a food identification code corresponding to food to be cooked;
analyzing the timeliness of the food identification code, submitting the food identification code to a local storage module and/or a server for verification, and receiving a target electronic menu which is sent by the local storage module and/or the server and corresponds to the food identification code.
3. The method according to claim 1, wherein the analyzing the target electronic recipe to obtain recipe execution parameters under each cooking node comprises:
analyzing the target electronic menu, and determining each cooking node corresponding to a menu execution flow, a menu execution parameter corresponding to each cooking node, and a cooking module of the cooking device corresponding to the menu execution parameter.
4. The method according to claim 3, wherein the controlling of the cooking operation according to each cooking node and the corresponding recipe execution parameter comprises:
outputting a cooking control instruction according to the menu execution parameters, controlling to execute cooking operation based on the cooking control instruction, and updating the cooking state under the corresponding cooking node;
if the cooking state is judged to be finished, executing flow control to execute the cooking operation of the next cooking node according to the menu;
and when the current cooking node is judged not to exist in the next cooking node, outputting prompt information of the completion of the cooking of the food to be cooked.
5. The method according to claim 4, wherein the recipe execution parameters include any one of water injection parameters, heating parameters, food material parameters;
the outputting of a cooking control instruction according to the recipe execution parameter, controlling and executing a cooking operation based on the cooking control instruction, and updating a cooking state under a corresponding cooking node specifically includes:
outputting a first control instruction for adjusting the water outlet temperature so as to enable the water outlet temperature to reach a temperature control threshold value; or;
when the water injection amount is judged to reach the first water amount threshold value, outputting a second control instruction for heating according to the first heating power; or;
when the water injection amount is judged to reach the second water amount threshold value, outputting a third control instruction for stopping water injection; or;
outputting a fourth control instruction for adding or prompting the addition of food materials and ingredients according to the food adding sequence in a preset time period; or;
when the food and the ingredients are judged to be added and the water injection amount is equal to the second water amount threshold, outputting a fifth control instruction for heating for a preset heating time according to second heating power;
and detecting cooking execution data at the current moment, and updating the cooking state at the current cooking node to be finished when the cooking execution data is judged to meet the preset standard corresponding to the menu execution parameter.
6. The method of claim 1, further comprising:
monitoring whether user intervention operation exists under each cooking node;
when the menu exists, adjusting the menu execution parameters according to the user intervention operation data;
and controlling to execute cooking operation according to the adjusted menu execution parameters.
7. The method according to claim 6, wherein the monitoring of whether there is a user intervention operation under each cooking node specifically comprises:
monitoring whether user intervention operation exists or not based on monitoring equipment;
and if the user intervention operation is judged to exist, determining user intervention operation data by analyzing the cooking execution data at the current moment.
8. The method of claim 7, wherein when it is determined that the user intervention operation exists, adjusting the recipe execution parameter according to the user intervention operation data comprises:
if the user intervention operation is judged to be water injection, adjusting water injection parameters in the menu execution parameters according to the water injection amount corresponding to the user intervention operation data; or;
and if the user intervention operation is judged to be food material addition, adjusting a water injection parameter and/or a heating parameter in the menu execution parameter according to the food material addition type and the addition weight corresponding to the user intervention operation data.
9. An electronic recipe based cooking control device, comprising:
the acquisition module is used for acquiring a target electronic menu to be executed;
the analysis module is used for analyzing the target electronic menu and acquiring menu execution parameters under each cooking node;
and the control module is used for controlling and executing cooking operation according to each cooking node and the corresponding menu execution parameter.
10. A computer-readable storage medium, on which a computer program is stored, which, when being executed by a processor, implements the electronic recipe-based cooking control method according to any one of claims 1 to 8.
11. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, characterized in that the computer program, when executed by the processor, implements the electronic recipe based cooking control method according to any one of claims 1 to 8.
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| CN202011208918.7A CN112363552A (en) | 2020-11-03 | 2020-11-03 | Cooking control method and device based on electronic menu and computer equipment |
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| CN202011208918.7A CN112363552A (en) | 2020-11-03 | 2020-11-03 | Cooking control method and device based on electronic menu and computer equipment |
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| CN108552936A (en) * | 2018-05-11 | 2018-09-21 | 九阳股份有限公司 | The cooking methods of cooking machine and cooking machine |
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Application publication date: 20210212 |