CN114831493A - Intelligent preservation method and cooking preservation equipment - Google Patents

Intelligent preservation method and cooking preservation equipment Download PDF

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Publication number
CN114831493A
CN114831493A CN202110132542.4A CN202110132542A CN114831493A CN 114831493 A CN114831493 A CN 114831493A CN 202110132542 A CN202110132542 A CN 202110132542A CN 114831493 A CN114831493 A CN 114831493A
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preservation
curve
basic
food material
cooking
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CN114831493B (en
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陈小平
张明
王成
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Yunmi Internet Technology Guangdong Co Ltd
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Yunmi Internet Technology Guangdong Co Ltd
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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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/06—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00—General methods for preserving meat, sausages, fish or fish products
    • A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/16—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/04—Freezing; Subsequent thawing; Cooling
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
    • A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
    • A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/36—Freezing; Subsequent thawing; Cooling
    • 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
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • 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
    • A47J37/00—Baking; Roasting; Grilling; Frying
    • A47J37/06—Roasters; Grills; Sandwich grills
    • G—PHYSICS
    • G06—COMPUTING; CALCULATING OR COUNTING
    • G06F—ELECTRIC DIGITAL DATA PROCESSING
    • G06F16/00—Information retrieval; Database structures therefor; File system structures therefor
    • G06F16/20—Information retrieval; Database structures therefor; File system structures therefor of structured data, e.g. relational data
    • G06F16/21—Design, administration or maintenance of databases
    • G06F16/211—Schema design and management
    • 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
    • A47J27/04—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels
    • A47J2027/043—Cooking-vessels for cooking food in steam; Devices for extracting fruit juice by means of steam ; Vacuum cooking vessels for cooking food in steam

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  • Engineering & Computer Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Wood Science & Technology (AREA)
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  • General Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
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  • Databases & Information Systems (AREA)
  • Theoretical Computer Science (AREA)
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Abstract

An intelligent fresh-keeping method and a cooking fresh-keeping device thereof are disclosed, wherein a basic fresh-keeping curve is a relation curve between the basic attitude of food materials and basic fresh-keeping time, and the basic attitude is composed of a representation parameter and a representation parameter theoretical value. Acquiring the initial state degree of the detected food material; and obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.

Description

Intelligent preservation method and cooking preservation equipment
Technical Field
The invention relates to the technical field of intelligent cooking preservation, in particular to an intelligent preservation method and cooking preservation equipment.
Background
With the acceleration of the pace of life, more and more workers and office workers cook in an appointed cooking mode, wherein the appointed cooking mode means that a user needs to cook food materials, water and seasonings in the cooking appliance in advance, and the cooking appliance automatically cooks after the appointed time is reached.
In the prior art, after the food material is taken out from the cooking device and the user sets the reserved cooking time, the state of the food material in the cooking device can only change according to the change of the room temperature environment, but the cooking device cannot perform fresh-keeping intervention on the food material, for example, when the food material is taken out from the low-temperature environment and reaches the reserved cooking time, the food material is not in the optimal state or exceeds the optimal state.
Therefore, it is necessary to provide an intelligent preservation method and a cooking preservation device to overcome the deficiencies of the prior art.
Disclosure of Invention
The invention aims to provide an intelligent preservation method for avoiding the defects of the prior art. The intelligent preservation method takes the food as the basis, obtains the state of the food to perform preservation operation, enables the food to reach the optimal state during cooking, and has the advantage of accuracy.
The above object of the present invention is achieved by the following technical measures:
an intelligent preservation method is provided, which comprises the following steps:
a process of acquiring the starting state degree of the detected food material;
a process of obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve;
a process of preserving food materials according to the real-time detection of the state degree of the food materials and the target preservation curve.
The basic preservation curve is a relation curve between the basic attitude of the food material and the basic preservation time, and the basic attitude is composed of a representation parameter and a representation parameter theoretical value.
Selecting a basic state degree which is the same as the initial state degree of the food material from the basic preservation curve, and defining the basic state degree as a starting point; selecting the optimal basic attitude of the basic preservation curve and defining the optimal basic attitude as an end point; and a curve section from the starting point to the end point is taken, and a relation curve corresponding to the curve section and the cooking appointment time is constructed to obtain a target preservation curve.
Defining the time difference in the curve section as delta T, the cooking appointment time as T, and when the delta T is larger than T, improving the preservation power of the target preservation curve or improving the preservation temperature; when the delta T is less than T, reducing the preservation power of the target preservation curve or reducing the preservation temperature; when Δ T is T, the freshness power or the freshness temperature of the target freshness curve is the same.
The target preservation curve is a relation curve between the set attitude of the food material and the cooking appointment time, and the set attitude is composed of a characteristic parameter and a characteristic parameter set value.
The state degree represents the state of the food material, and the state degree is characterized by one of the temperature, the moisture, the color and the texture of the food material or by the smell or by at least one of the temperature, the moisture, the color and the texture of the food material and the smell together.
The attitude is composed of a characterization parameter and a characterization parameter detection value.
And when the actually detected characterization parameter detection value is stronger than the characterization parameter set value, the preservation power is increased or the preservation temperature is reduced.
And when the actually detected characterization parameter detection value is weaker than the characterization parameter set value, reducing the preservation power or increasing the preservation temperature.
The basic preservation curve is obtained through a pre-established local or cloud database; or
The remote control software is used for inputting the information; or
Obtained through interconnected household appliance input; or
The base freshness curve is obtained from historical data of prior freshness keeping.
Another object of the present invention is to provide a cooking and refreshing apparatus which avoids the disadvantages of the prior art. This culinary art equipment that keeps fresh to eat material as originally, the state of acquireing the edible material carries out fresh-keeping operation, has accurate advantage.
The above object of the present invention is achieved by the following technical means:
the intelligent preservation method is adopted for preservation.
The cooking preservation device is provided with a main control module, the main control module obtains a target preservation curve according to cooking appointment time, the starting attitude of the food material and a basic preservation curve, and preservation is carried out according to the attitude of the food material detected in real time and the target preservation curve.
Preferably, the main control module selects a basic state degree which is the same as the starting state degree of the food material from a basic preservation curve and defines the basic state degree as a starting point; selecting the optimal basic attitude of the basic preservation curve and defining the optimal basic attitude as an end point; and a curve section from the starting point to the end point is taken, and a relation curve corresponding to the curve section and the cooking appointment time is constructed to obtain a target preservation curve.
The cooking preservation device is provided with a state degree detection module connected with a main control module, wherein the state degree detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the attitude detection module is set as an odor detector; or the state degree detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
The cooking preservation device is provided with a storage module connected with a main control module, and a basic preservation curve is stored in the storage module.
The cooking preservation device is provided with a cooking time setting module connected with the main control module, and the cooking time setting module acquires the cooking appointment time input by a user.
The cooking preservation device is provided with a cooling module for cooling food materials, and the cooling module is connected with the main control module.
The cooking and fresh-keeping equipment is provided with an oxygen concentration adjusting module for reducing pressure, and the oxygen concentration adjusting module is connected with the main control module.
The cooking and fresh-keeping equipment is provided with a humidity adjusting module for humidification, and the humidity adjusting module is connected with the main control module.
The cooking and fresh-keeping equipment is an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker or a cooking machine.
According to the intelligent preservation method and the cooking preservation device thereof, the initial state degree of the detected food material is obtained; and obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.
Detailed Description
The technical solution of the present invention is further illustrated by the following examples.
Example 1.
An intelligent preservation method comprises the following steps:
a process of obtaining the initial attitude of the detected food material;
a process of obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve;
a process of preserving food materials according to the real-time detection of the state degree of the food materials and the target preservation curve.
It should be noted that the method of the present invention is applied to an intelligent preservation apparatus with a closed space, and a cooking appliance with cooling, oxygen concentration adjustment or humidity adjustment functions.
The basic preservation curve is a relation curve between the basic attitude of the food material and the basic preservation time, and the basic attitude is composed of a representation parameter and a representation parameter theoretical value.
Selecting a basic state degree which is the same as the initial state degree of the food material from the basic preservation curve, and defining the basic state degree as a starting point; selecting the optimal basic attitude of the basic preservation curve and defining the optimal basic attitude as an end point; and a curve section from the starting point to the end point is taken, and a relation curve corresponding to the curve section and the cooking appointment time is constructed to obtain a target preservation curve.
Defining the time difference in the curve section as delta T, the cooking reservation time as T, and when delta T is more than T, improving the preservation power of the target preservation curve or improving the preservation temperature; when the delta T is less than T, reducing the preservation power of the target preservation curve or reducing the preservation temperature; when Δ T is T, the freshness power or the freshness temperature of the target freshness curve is the same.
The target preservation curve is a relation curve between the set state degree of the food material and the cooking appointment time, and the set state degree is composed of the characteristic parameters and the set values of the characteristic parameters.
The state degree represents the state of the food material, and the state degree is characterized by one of the temperature, the moisture, the color and the texture of the food material or by the smell or by at least one of the temperature, the moisture, the color and the texture of the food material and the smell together. The attitude is composed of a characterization parameter and a characterization parameter detection value.
The characterization parameters for different food material states can be selected from all characterization parameters such as temperature, moisture, color, texture, smell and the like. In consideration of convenience of actual operation, the required characterization parameters can be selected for characterization according to the characteristics of the food materials, and all the characterization parameters are not required.
It should be noted that, for the natural attributes of different food materials, the characterization parameters of the characterization status can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
Such as meat, and can be characterized by selecting temperature, color and texture. For example, three characterization parameters of temperature, moisture and color can be selected.
The basic preservation curve is obtained through a pre-established local or cloud database; or through remote control software input; or through an interconnected appliance input. The base freshness curve is obtained from historical data of prior freshness keeping.
And when the actually detected characterization parameter detection value is stronger than the characterization parameter set value, the preservation power is increased or the preservation temperature is reduced.
And when the actually detected characterization parameter detection value is weaker than the characterization parameter set value, reducing the preservation power or increasing the preservation temperature.
For example, taking pork as an example, the basic preservation curve of pork is as follows: the preservation time is 1 hour, and the state degree of the starting point of the basic preservation curve is as follows: the temperature is-10 ℃, the color is light red, and the texture is unclear as a stripe boundary; optimum state degree of basic preservation curve: the temperature is 20 ℃, the color is that the boundaries of stripes are neat, and the color is bright red.
And the initial state degree of the preserved pork food material when the fresh pork food material is needed at present: the temperature is 1 ℃, the color is light red, the texture is unclear as a stripe boundary, and the cooking appointment time is 0.8 hour; selecting the food material attitude with the temperature of 1 ℃, the color of light red and the texture of unclear stripe boundaries in the basic preservation curve as a starting point, taking the optimal attitude as an end point, and taking 0.8 hour as preservation time according to the basic preservation curve to obtain a corresponding relation curve, wherein the corresponding relation curve is a target preservation curve. In the preservation process, when the actually detected detection value of the characterization parameter is stronger than the theoretical value of the characterization parameter, the preservation power is increased or the preservation temperature is reduced. And when the actually detected detection value of the characterization parameter is weaker than the theoretical value of the characterization parameter, reducing the preservation power or increasing the preservation temperature.
An intelligent preservation method comprises the steps of obtaining the initial state degree of detected food materials; and obtaining a target preservation curve according to the cooking appointment time, the starting state degree of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.
Example 2.
A cooking preservation device, which adopts the intelligent preservation method of embodiment 1 to preserve. It should be noted that the method of the present invention is applied to an intelligent preservation apparatus having a closed space.
The cooking preservation device is provided with a main control module, wherein the main control module obtains a target preservation curve according to cooking appointment time, the initial state degree of food materials and a basic preservation curve, and performs preservation according to the state degree of the food materials detected in real time and the target preservation curve.
The main control module selects a basic state degree which is the same as the starting state degree of the food material from the basic preservation curve and defines the basic state degree as a starting point; selecting the optimal basic attitude of the basic preservation curve and defining the optimal basic attitude as an end point; and a curve section from the starting point to the end point is taken, and a relation curve corresponding to the curve section and the cooking appointment time is constructed to obtain a target preservation curve.
It should be noted that, for the natural attributes of different food materials, the characterization parameters representing the optimal basic attitude can be flexibly selected. The characterization parameters can be flexibly configured according to actual precision requirements, necessity and the like.
The state degree represents the state of the food material, and the state degree is characterized by one of the temperature, the moisture, the color and the texture of the food material or by the smell or by at least one of the temperature, the moisture, the color and the texture of the food material and the smell together. The attitude is composed of a characterization parameter and a characterization parameter detection value. The characterization parameters of the state degree of different food materials can be selected from all characterization parameters of temperature, moisture, color, texture, smell and the like. In consideration of convenience of actual operation, the required characterization parameters can be selected for characterization according to the characteristics of the food materials, and all the characterization parameters are not required.
Such as meat, and can be characterized by selecting temperature, color and texture. For example, three characterization parameters of temperature, moisture and color can be selected.
The cooking preservation device is provided with a state degree detection module connected with a main control module, wherein the state degree detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector; or the attitude detection module is set as an odor detector; or the state degree detection module comprises at least one of a temperature detector, a moisture detector, a color detector and a texture detector and an odor detector.
The temperature detector can be a temperature sensor, a temperature measuring instrument and the like, and the temperature detector inputs temperature information to the main control module.
The moisture detector obtains moisture content information in the cooked food materials by detecting weight changes of the cooked food materials and transmits the obtained moisture content information to the main control module. Or the moisture detector detects the weight of the cooked food material and transmits the weight information to the main control module, and the main control module obtains moisture content information in the cooked food material according to the weight change of the cooked food material. For example, when green vegetables are kept fresh, the weight W1 of the food material is detected by the moisture detector, the weight W2 of the food material is detected at the time T of keeping fresh, and the moisture content in the food material can be judged according to the ratio of W2 to W1. It should be noted that, there may be differences in the determination manner according to the moisture content of different food materials, and those skilled in the art may select and set the moisture content according to actual situations, which are not described herein in detail.
The color detector shoots pictures of cooked food, the shot pictures are sent to the main control module, the main control module compares the colors of the pictures with the colors of the comparison pictures according to the colors of the pictures, and when the colors are the same, the attitude of the pictures of the cooked food is the same as the attitude of the comparison pictures. The color detector may be various imaging devices or an optical imaging device.
The texture detector shoots the picture of the cooked food, the shot picture is sent to the main control module, the main control module compares the texture of the picture with the texture of the comparison picture, and when the texture is the same, the attitude of the picture of the cooked food is the same as the attitude of the comparison picture. The texture detector may be a variety of imaging devices.
The smell detector detects the smell in the cooking appliance, transmits the smell signal to the main control module, and judges whether the smell of the cooked food meets the smell of the optimal state degree or not by the main control module. The odor sensor is a device that converts information such as the composition and concentration of a gas into information that can be used by a person, an instrument, a computer, or the like. The solubility of gas generated by a certain amount of food materials in the fresh-keeping process in the volume of the cooking cavity is collected and analyzed, and then the state condition of the food materials is judged by comparison. Those skilled in the art can design a related judgment algorithm or a comparison program according to actual needs, which is not the main point of the scheme and is not described herein again.
The cooking preservation device is provided with a storage module connected with a main control module, and a basic preservation curve is stored in the storage module.
The cooking device of the present embodiment may be an oven, a steaming and baking integrated machine, a microwave oven, an air fryer, a rice cooker, a cooking machine, or the like.
A cooking preservation device acquires the initial state degree of a detected food material; and obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.
Example 3.
The utility model provides a fresh-keeping equipment of culinary art, other characteristics are mutually with embodiment 2, and the difference lies in, and this fresh-keeping equipment of culinary art is provided with the cooling module that is used for going on cooling to eating the material, and the cooling module is connected with host system.
The cooking preservation equipment is also provided with a humidity adjusting module for humidification, and the humidity adjusting module is connected with the main control module.
It should be noted that the cooling module of the present invention is a device having a cooling function, and the humidity adjusting module is a device for increasing the humidity inside the environment, and such cooling module and humidity adjusting module have been widely used in industrial production, and those skilled in the art should know the structure and working principle thereof, and will not be described herein one by one.
A cooking preservation device acquires the initial state degree of a detected food material; and obtaining a target preservation curve according to the cooking appointment time, the starting state degree of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.
Example 4.
The utility model provides a fresh-keeping equipment of culinary art, other characteristics are mutually with embodiment 2, and the difference lies in, this fresh-keeping equipment of culinary art is provided with the oxygen concentration adjusting module who is used for the decompression, and oxygen concentration adjusting module is connected with host system.
This fresh-keeping equipment of culinary art when the operation of keeping fresh, reduces the inside decompression of equipment cavity to reduce the inside oxygen content of cavity, thereby promote fresh-keeping effect.
It should be noted that the oxygen concentration adjusting module of the present invention is a device with a vacuum pumping function, and the oxygen concentration adjusting module is widely used in industrial production, and those skilled in the art should know the structure and working principle thereof, and will not be described in detail herein.
A cooking preservation device acquires the initial state degree of a detected food material; and obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve. And performing fresh keeping according to the attitude and the target fresh keeping curve of the food material detected in real time. The food material is taken as the basis, and when the food material obtains the state of the food material and performs the preservation operation according to the cooking appointment time set by the user, the food material preservation method has the advantage of accuracy.
Finally, it should be noted that the above embodiments are only used for illustrating the technical solutions of the present invention and not for limiting the protection scope of the present invention, and although the present invention is described in detail with reference to the preferred embodiments, it should be understood by those skilled in the art that modifications or equivalent substitutions can be made on the technical solutions of the present invention without departing from the spirit and scope of the technical solutions of the present invention.

Claims (10)

1. An intelligent preservation method is characterized by comprising the following steps:
a process of obtaining the initial attitude of the detected food material;
a process of obtaining a target preservation curve according to the cooking appointment time, the starting attitude of the food material and the basic preservation curve;
a process of preserving food materials according to the real-time detection of the state degree of the food materials and the target preservation curve.
2. The intelligent fresh-keeping method according to claim 1, characterized in that: the basic preservation curve is a relation curve of basic attitude of the food material and basic preservation time, and the basic attitude is composed of a representation parameter and a representation parameter theoretical value.
3. The intelligent freshness keeping method according to claim 2, wherein: selecting a basic state degree which is the same as the initial state degree of the food material from the basic preservation curve, and defining the basic state degree as a starting point; selecting the optimal basic attitude of the basic preservation curve and defining the optimal basic attitude as an end point; and a curve section from the starting point to the end point is taken, and a relation curve corresponding to the curve section and the cooking appointment time is constructed to obtain a target preservation curve.
4. The intelligent refreshing method according to claim 3, wherein: defining the time difference in the curve section as delta T, the cooking appointment time as T, and when the delta T is larger than T, improving the preservation power of the target preservation curve or improving the preservation temperature; when the delta T is less than T, reducing the preservation power of the target preservation curve or reducing the preservation temperature; when Δ T is T, the freshness power or the freshness temperature of the target freshness curve is the same.
5. The intelligent fresh-keeping method according to claim 1, characterized in that: the target preservation curve is a relation curve between the set state degree of the food material and the cooking appointment time, and the set state degree is composed of the characteristic parameters and the set values of the characteristic parameters.
6. The intelligent freshness retaining method according to claim 1, wherein: the state degree represents the state of the food material, and the state degree is represented by one of the temperature, the moisture, the color and the texture of the food material or represented by the smell or represented by at least one of the temperature, the moisture, the color and the texture of the food material and the smell together;
the attitude is composed of a characterization parameter and a characterization parameter detection value.
7. The intelligent fresh-keeping method according to claim 1, characterized in that: when the actually detected characterization parameter detection value is higher than the characterization parameter set value, the preservation power is increased or the preservation temperature is reduced;
and when the actually detected characterization parameter detection value is weaker than the characterization parameter set value, reducing the preservation power or increasing the preservation temperature.
8. The intelligent fresh-keeping method according to claim 1, characterized in that: the basic preservation curve is obtained through a pre-established local or cloud database; or
The remote control software is used for inputting the information; or
Obtained through interconnected appliance inputs.
9. The intelligent fresh-keeping method according to claim 1, characterized in that: the base freshness curve is obtained from historical data of prior freshness keeping.
10. A cooking preservation apparatus, characterized in that: the intelligent preservation method according to any one of claims 1 to 9 is adopted for preservation.
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Citations (5)

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Publication number Priority date Publication date Assignee Title
US20180000274A1 (en) * 2015-01-16 2018-01-04 Hao Sun Recipe generation system for cooking device, and cooking device
CN108415298A (en) * 2017-02-09 2018-08-17 佛山市顺德区美的电热电器制造有限公司 A kind of control method and device
CN208822299U (en) * 2017-10-23 2019-05-07 佛山市顺德区美的电热电器制造有限公司 A kind of cooking equipment
CN110960100A (en) * 2018-09-30 2020-04-07 佛山市顺德区美的电热电器制造有限公司 Cooking appliance control method, cooking appliance, electronic device and storage medium
CN112097431A (en) * 2020-09-16 2020-12-18 合肥华凌股份有限公司 Vacuum preservation method, vacuum control device and refrigeration equipment

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20180000274A1 (en) * 2015-01-16 2018-01-04 Hao Sun Recipe generation system for cooking device, and cooking device
CN108415298A (en) * 2017-02-09 2018-08-17 佛山市顺德区美的电热电器制造有限公司 A kind of control method and device
CN208822299U (en) * 2017-10-23 2019-05-07 佛山市顺德区美的电热电器制造有限公司 A kind of cooking equipment
CN110960100A (en) * 2018-09-30 2020-04-07 佛山市顺德区美的电热电器制造有限公司 Cooking appliance control method, cooking appliance, electronic device and storage medium
CN112097431A (en) * 2020-09-16 2020-12-18 合肥华凌股份有限公司 Vacuum preservation method, vacuum control device and refrigeration equipment

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