CN115016303A - Cooking method and device and electronic equipment - Google Patents
Cooking method and device and electronic equipment Download PDFInfo
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- CN115016303A CN115016303A CN202210588475.1A CN202210588475A CN115016303A CN 115016303 A CN115016303 A CN 115016303A CN 202210588475 A CN202210588475 A CN 202210588475A CN 115016303 A CN115016303 A CN 115016303A
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- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B15/00—Systems controlled by a computer
- G05B15/02—Systems controlled by a computer electric
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- G—PHYSICS
- G05—CONTROLLING; REGULATING
- G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
- G05B2219/00—Program-control systems
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Abstract
本申请公开了一种烹饪方法、装置和电子设备，该烹饪方法应用于烹饪装置，该方法包括：在烹饪过程中，获取目标食物的重量变化信息；基于重量变化信息，调整烹饪装置的烹饪参数，其中，烹饪参数包括烹饪装置中目标食物的承载器具的旋转参数；基于调整后的烹饪参数控制目标食物的烹饪。通过上述方式，本申请能够提高烹饪效果。
The present application discloses a cooking method, a device and an electronic device. The cooking method is applied to a cooking device. The method includes: during the cooking process, acquiring weight change information of a target food; and adjusting cooking parameters of the cooking device based on the weight change information. , wherein the cooking parameters include the rotation parameters of the carrier of the target food in the cooking device; and the cooking of the target food is controlled based on the adjusted cooking parameters. In the above manner, the present application can improve the cooking effect.
Description
Technical Field
The application relates to the technical development field of intelligent products, in particular to a cooking method, a cooking device and electronic equipment.
Background
With the development of intelligent technology, intelligence has been embodied in the aspects of home appliances. Although various intelligent technologies such as WiFi remote control, voice recognition and the like have been added to products for cooking equipment, the problem of intelligent cooking is still difficult to overcome so far.
The color, the flavor and the taste of food can be changed in cooking, the food is delicious and tasty, in order to enable the food to obtain a better cooking effect, people can manually adjust cooking parameters aiming at the condition of the food in the cooking process so as to finely control the cooking process, and therefore the cooking effect of the food is improved.
Therefore, how to improve the cooking effect of food in the cooking process is significant.
Disclosure of Invention
The technical problem that this application mainly solved provides a culinary art method and device, can improve the culinary art effect of food.
In order to solve the technical problem, the application adopts a technical scheme that: a cooking method is provided and applied to a cooking device, and the method comprises the following steps: in the cooking process, acquiring weight change information of target food; adjusting cooking parameters of the cooking appliance based on the weight change information, wherein the cooking parameters include rotation parameters of a carrier of the target food in the cooking appliance; cooking of the target food is controlled based on the adjusted cooking parameters.
Wherein the cooking parameters further comprise at least one of a cooking mode, a cooking temperature, and a cooking time; and/or the rotation parameter comprises a rotational speed.
Wherein, rotation parameter includes the rotational speed, based on weight change information, adjusts cooking device's culinary art parameter, includes: determining a cooking stage in which the target food is currently located based on the weight change information; and responding to the current cooking stage which is the later cooking stage, and adjusting the rotating speed of the bearing appliance to be high.
Wherein, before acquiring the weight change information of the target food in the cooking process, the method further comprises: acquiring attribute information of the target food before starting cooking on the target food, wherein the attribute information includes at least one of an initial weight and a category; determining initial cooking parameters of the cooking appliance based on the attribute information; based on the initial cooking parameters, the cooking target food is started.
Wherein the initial cooking parameters include at least one of initial cooking mode, initial cooking temperature, initial cooking time, and initial rotation parameters of the carrier; wherein the initial cooking mode and the initial cooking temperature are determined based on the category, the initial cooking time is determined based on the initial weight, and the initial rotation parameter is determined based on at least one of the category and the initial weight or the initial rotation parameter is a preset parameter.
The weight change information and the initial weight of the target food are obtained by using a weight detection component of the cooking device, and the type of the target food is determined by using a first image obtained by shooting the target food by using an image acquisition component of the cooking device.
Wherein, the method also comprises: acquiring a plurality of second images of the target food, wherein the plurality of second images are two-dimensional images obtained by shooting the target food in the rotating process by an image acquisition assembly of the cooking device; generating a three-dimensional image of the target food by using the plurality of second images, and displaying the three-dimensional image or sending the three-dimensional image to the user terminal; or sending the plurality of second images to a processing device, wherein the processing device is used for generating a three-dimensional image of the target food by using the plurality of second images and sending the three-dimensional image to the cooking device or the user terminal for displaying.
In order to solve the above technical problem, another technical solution adopted by the present application is: provided is a cooking apparatus including: the carrying device is used for placing target food to be cooked; the rotating assembly is connected to the bearing appliance and is used for driving the bearing appliance to rotate; a weight detection assembly; the control circuit is electrically connected with the rotating assembly and the weight detection assembly respectively and is used for acquiring weight change information of target food by using the weight detection assembly in the cooking process; adjusting cooking parameters of the cooking appliance based on the weight change information, wherein the cooking parameters include rotation parameters of the carrier; and controlling the rotating assembly to drive the bearing appliance to rotate the target food in cooking based on the adjusted cooking parameters.
Wherein, the device still includes: a cooking assembly for cooking the target food in response to control of the control circuit; the image acquisition assembly is used for shooting target food; and the communication device is used for interaction between the image acquisition assembly and/or the control circuit and an external terminal.
The device further comprises a heat dissipation module, the heat dissipation module is used for dissipating heat of the image acquisition assembly, the heat dissipation module comprises at least one of a heat dissipation structure and a heat dissipation device, the heat dissipation structure is used for being arranged on one side, close to the target food, of the image acquisition assembly so as to isolate at least part of heat in the process of cooking the target food, and the heat dissipation device is used for dissipating the heat of the image acquisition assembly.
Wherein, the device is equipped with the culinary art chamber, and inside the culinary art chamber was located to bearing tool, rotating assembly and weight detection subassembly, control circuit located outside the culinary art chamber.
Wherein, still be equipped with at least a set of connecting terminal in the culinary art intracavity, the subassembly in the culinary art intracavity passes through at least a set of connecting terminal with the circuit outside the culinary art chamber carries out the electricity and connects.
Wherein, at least a set of connecting terminal includes power connection terminal and communication connection terminal, and at least one subassembly in the culinary art intracavity passes through power connection terminal and is connected with the power electricity outside the culinary art chamber, and weight detection subassembly and/or locate the image acquisition subassembly in the culinary art intracavity and pass through communication connection terminal and control circuit electricity and be connected.
Wherein the weight detection assembly comprises at least one weight sensor, and the at least one weight sensor is distributed below the load-bearing appliance; and/or the cooking device is an oven, the oven further comprises a baking tray, and the bearing appliance is arranged above the baking tray through the rotating assembly.
In order to solve the above technical problem, the present application adopts another technical solution: an electronic device is provided, the electronic device including: a memory and a processor coupled to each other, the memory storing program instructions; the processor is used for executing the program instructions stored in the memory so as to realize the cooking method.
The beneficial effect of this application is: in the cooking process, the cooking parameters containing the rotating parameters of the bearing device in the cooking device are adjusted by acquiring the weight change information of the target food, so that the cooking parameters are adaptive to the cooking process of the food, namely the rotating condition of the target food in the subsequent cooking process is adjusted according to the current cooking condition of the target food, the cooking process of the food is finely controlled, and the cooking effect of the food is improved.
Optionally, the obtained plurality of second images of the target food in the cooking process are processed to generate a three-dimensional image of the target food, and then the three-dimensional image is displayed through the cooking device, or the three-dimensional image is sent to the user terminal for displaying, so that the user can conveniently view the cooking state of the target food in the cooking process, and great convenience is provided for the user to view the cooking process.
Drawings
FIG. 1 is a schematic flow chart diagram of an embodiment of a cooking method provided herein;
FIG. 2 is a schematic flow diagram of a portion of an embodiment of a cooking method provided herein;
FIG. 3 is a schematic partial flow diagram of another embodiment of a cooking method provided herein;
FIG. 4 is a schematic partial flow chart diagram of an embodiment of a cooking method provided herein;
FIG. 5 is a schematic front view of an embodiment of a cooking device provided in the present application;
FIG. 6 is a schematic top view of an embodiment of a cooking device provided in the present application;
fig. 7 is a schematic diagram of a framework of an embodiment of an electronic device provided in the present application.
Detailed Description
In order to make the purpose, technical solution and effect of the present application clearer and clearer, the present application is further described in detail below with reference to the accompanying drawings and examples.
It should be noted that if descriptions related to "first", "second", etc. exist in the embodiments of the present application, the descriptions of "first", "second", etc. are only used for descriptive purposes, and are not to be construed as indicating or implying relative importance or implicitly indicating the number of indicated technical features. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In addition, technical solutions between various embodiments may be combined with each other, but must be realized by a person skilled in the art, and when the technical solutions are contradictory or cannot be realized, such a combination should not be considered to exist, and is not within the protection scope of the present application.
The cooking method in the present application may be applied to a cooking device, and the cooking device may be an oven, a microwave oven, an air fryer, or a cooking device having any function of cooking, steaming, frying, grilling, or any combination thereof.
Referring to fig. 1, fig. 1 is a schematic flow chart of an embodiment of a cooking method provided in the present application. It should be noted that, if the result is substantially the same, the flow sequence shown in fig. 1 is not limited in this embodiment.
S110: in the cooking process, weight change information of the target food is acquired.
The cooking process is a process of thermally processing food or food materials, wherein the thermal processing mode, i.e. the cooking mode, can be, but is not limited to, cooking, frying, roasting, and the like. The target food described herein is a food to be cooked by the cooking device, and the target food may be, but not limited to, any kind of fresh food that is not heated, such as vegetables, various raw meat products, raw dough, etc., and also some quick-frozen foods, such as quick-frozen meatballs, quick-frozen dumplings, chaos, etc.
The weight change information is information on the change of the weight of the target food in a preset time interval during the cooking process, and the preset time interval can be one or more. Specifically, in the case where the preset time interval is one, the weight change information may be an amount of change of the target food in the preset time interval. When the preset time intervals are multiple, the weight change information can be obtained by comparing the weight change amount of the food in each preset time interval, and the weight change information reflects the speed of the weight change of the food in different cooking time periods in the cooking process; the weight difference between the target food and the initial weight of the target food at the time of each preset time interval during the cooking process may be based on the initial weight of the target food, and the weight loss of the food during the cooking process is reflected. For example, at time a, the weight of the food is 500g, the preset time interval is 30s, at time a +30s, the weight of the food is 495g, i.e., the amount of change in the weight of the food is 5g at the first preset time interval, at time a +30s +30s, the weight of the food is 485g, i.e., the amount of change in the weight of the food is 10g at the second preset time interval, and at the same preset time interval, the amount of change in the weight of the second preset time interval is greater than that of the first stage, i.e., the weight of the second preset time interval is changed faster than that of the first preset time interval; also for example, at time A, the weight of the food is 500g, the preset time interval is 30s, at time A +30s, the weight of the food is 495g, namely, the weight loss of the food is 5g when the first preset time interval is up, the weight of the food is 485g at the moment of A +30s +30s, that is, when the second preset time interval is up, the weight loss amount of the food is 15g compared with the time a, and therefore, the food weight change information may be the speed of the change of the food weight in different cooking periods, and may be the weight loss of the food at a certain cooking time, no matter how the target food weight change information is defined herein, the purpose is to represent the cooking process information of the target food, so the determination method of the weight change information of the target food is not particularly limited, the weight change characteristics of the target food during cooking and the configuration of the software and hardware of the cooking device can be determined.
S120: adjusting a cooking parameter of the cooking appliance based on the weight change information, wherein the cooking parameter comprises a rotation parameter of a carrier of the target food in the cooking appliance.
The carrier is an appliance for holding target food, and may be shaped like a bowl, a plate, a basin, etc., and may be an open structure, or may be a carrier capable of forming a closed space, wherein the size and shape of the carrier may be determined according to the size and function of the cooking device. In this embodiment, the carrier is rotatable, wherein different portions of the food are driven to rotate relative to the cooking assembly during the rotation, wherein the cooking assembly may include a heating assembly for heating the target food, such as a heating tube, a hot air device or a heating coil panel.
It can be understood that the cooking process of the food is a process of thermally processing the food or food material, that is, the cooking process is a process of heating the target food, so that the cooking effect of the target food is most affected by heating during the cooking process, and therefore, the heating process of the food needs to be controlled during the cooking process of the target food, while moisture in the food is evaporated during the heating process of the food, and the weight of the food is lightened due to the evaporation of the moisture, and the weight of the food is changed differently in different heating stages, so that the heating process of the food can be controlled according to the weight change information of the food.
Wherein, present culinary art subassembly uses the heating pipe mostly, hot-blast device or heating coil panel etc. because the restriction of culinary art subassembly, food is heated inhomogeneous easily in the culinary art process, influence the culinary art effect, and different heating stage, the degree of influence is also different, for example, the heating just begins the stage, food moisture is sufficient, and food temperature is lower, consequently the homogeneity that food was heated in this stage mainly influences the heating rate of food, it is little to the culinary art effect influence, but along with continuing to heat, because of reasons such as food composition and volume difference, food if be heated inhomogeneous, can lead to the texture of culinary art food inhomogeneous (food part is hard, partly soft), local overheat can aggravate the thermal degradation of nutrient substance, or the colour is degenerated, thereby lead to the culinary art effect not good. Therefore, the cooking parameters of the cooking device including the rotating parameters of the bearing device can be adjusted according to the weight change information of the target food in the cooking process, so that the adjusted cooking parameters are adaptive to the current cooking process, and the cooking effect is ensured. Specifically, the rotating parameters of the carrier for the target food in the cooking device are adjusted, so that the carrier drives different parts of the food to move relative to the cooking assembly in the cooking device in the rotating process, the target food is heated uniformly in the cooking process, and the cooking effect is improved, for example, the cooked food has uniform color and luster, uniform maturity of each part of the food, and the like.
S130: cooking of the target food is controlled based on the adjusted cooking parameters.
The control of the cooking process of the target food is executed by the cooking device, wherein the cooking device stores cooking parameters matched with different foods, different weight information of the foods and different weight change information of the foods, and under the condition that the cooking device obtains the weight change information of the foods, the corresponding cooking parameters can be automatically matched for the target foods in a heating stage so as to improve the cooking effect of the target foods.
In this embodiment, based on the weight change information of the target food in the cooking process, the cooking parameters including the rotation parameters of the load bearing device in the cooking device are adjusted, and the corresponding cooking parameters are matched with the target food, so that the cooking parameters are adapted to the cooking process of the food, that is, the rotation condition of the target food in the subsequent cooking process can be adjusted according to the current cooking condition of the target food, so that the cooking process of the food is finely controlled, and the cooking effect of the food is improved.
In some embodiments, the rotation parameter includes a rotation speed, and specifically, the rotation speed of the carrier for the target food is adjusted according to the weight change information of the food during the cooking process of the food, so that the target food is heated uniformly during the heating process, and the cooking effect is improved.
In other embodiments, any cooking parameter or combination of any cooking parameter of the cooking parameters, including cooking mode, cooking temperature and cooking time, may also be adjusted according to the weight change information of the target food during the cooking process, and in the case that the cooking apparatus obtains the food weight information, the corresponding cooking parameter may be automatically matched for the target food in the heating stage, so as to further improve the cooking effect of the target food. The cooking mode generally includes that an upper pipe and a lower pipe are both opened, the upper pipe is fully pulled, the upper pipe and the lower pipe are both opened for baking food, and the upper pipe is fully pulled for crisping food and is suitable for roasting meat products; the cooking temperature represents a heating temperature during cooking; the cooking time indicates a heating time during cooking.
Referring to fig. 2, fig. 2 is a partial schematic flow chart of an embodiment of a cooking method provided in the present application. Step S120 includes the following substeps:
s210: based on the weight change information, a cooking stage in which the target food is currently located is determined.
As can be seen from the above, the cooking process of the food is a process of heating the target food. In the heating process of any food, the phenomenon of weight reduction of the food can be generated, and the weight change of different types of food and different weights of food in different cooking stages is different, so that the cooking stage of the target food can be determined according to the weight change information of the food in the cooking process. The cooking stage may include, but is not limited to, pre-cook, mid-cook, and post-cook cooking stages, and may be any variation of the pre-cook, mid-cook, and post-cook stages, such as, for example, a more detailed division of the mid-cook and post-cook stages into mid-cook, and post-cook stages, such as, for example, a combination of mid-cook and post-cook stages of the food into a post-cook stage. In this embodiment, the pre-cooking stage represents a heating start stage of food, in which the weight of the food is not substantially changed, and is mainly used for heating the target food; the middle cooking stage is a heating intermediate stage, is mainly used for continuously heating the target food to make the target food mature, and has the advantages of fast water evaporation and large or fast food weight change in the heating intermediate stage; the final stage of cooking is the final stage of heating, in which the food is substantially cooked, and the food is continuously heated in order to improve the color, fragrance, taste, shape and other effects of the food, the water evaporation in the final stage of heating is slow, and the weight of the intermediate food changes little or slowly. Therefore, the cooking stage of the target food can be determined according to the weight change information of the target food during the cooking process.
S220: and responding to the current cooking stage which is the later cooking stage, and adjusting the rotating speed of the bearing appliance to be high.
After the current cooking stage of the target food is determined according to the weight change information of the target food in the cooking process, the cooking parameters are adjusted according to the current cooking stage of the target food. From step S210, it can be known that the cooking stage of the target food can be determined according to the weight change information of the food, wherein different cooking stages have different heating purposes, the heating purpose in the early stage of cooking is to heat the target food, in the process, the rotation is to improve the heating efficiency and shorten the heating time, the influence on the target food is not great, that is, the cooking effect of the target food is not great, the cooking stages in the middle stage and the later stage of cooking are mainly the ripening stages of the food, if the food is heated unevenly due to different food components and volumes, the texture of the cooked food is uneven (the food is partially hard and partially soft), the local overheating may aggravate the thermal degradation of the nutrients or the color is degraded, so that the texture or the color of the food is not good directly due to the uneven heating of the food in the middle stage and the later stage compared to the early stage of cooking, it can be understood that, the middle stage of cooking is the stage that target food matures gradually, target food has basically matured to the later stage of cooking, moisture in the food does not change basically, therefore, the later stage of cooking is higher to the homogeneity requirement of being heated than the middle stage of cooking, simultaneously this stage is the important stage that improves effects such as food colour, fragrance, taste, shape, and the homogeneity of food texture and colour is the important index that people judge food cooking quality, and the homogeneity of texture and colouring is closely related with the homogeneity of being heated, consequently, in order to guarantee that food can evenly colour, need heighten the rotational speed that bears the utensil in the later stage of cooking, so that target food can evenly colour in the later stage of cooking. Therefore, if the cooking stage that the current food is positioned is determined to be the later cooking stage according to the weight change information of the target food in the cooking process, the rotating speed of the bearing appliance is increased, so that in the high-speed rotating process of the bearing appliance, different parts of the food are driven to rotate rapidly relative to the cooking assembly in the cooking device, the target food is heated uniformly in the later cooking stage, and the cooking effect is improved. For example, in the later stage of baking bread, it is an important stage of coloring the surface skin of bread, if the bread is heated unevenly, the surface skin is easy to be colored more brown or even blackened because of local overheating, or the surface skin is hardened, which can seriously affect the color and taste of bread, but under the condition that the bread rotates rapidly relative to the cooking component in the cooking device, the surface skin can be heated evenly, which can color evenly, and improve the cooking effect of bread.
In the embodiment, the weight change information of the target food in the cooking process is obtained, and the cooking stage in which the target food is currently positioned is determined, so that the rotating speed matched with the target food in the current cooking stage is adjusted, the target food can be uniformly heated in the later cooking stage, and the cooking effect of the food is improved.
Referring to fig. 3, fig. 3 is a partial schematic flow chart of another embodiment of a cooking method provided in the present application. Before step S110, the following steps are also included:
s310: before starting cooking on the target food, acquiring attribute information of the target food, wherein the attribute information comprises at least one of an initial weight and a category.
The attribute information of the food is information indicating characteristics of the food, such as a food category, a food weight, a food color, a food shape, and the like, wherein the food category is, for example, cereals, eggs, vegetables, and fruits, it is understood that, during cooking of the food, cooking parameters of different kinds, or the same kind but different weights of the food are different, for example, meat needs to be heated at a high temperature for a long time, while vegetables need to be heated at a high temperature for a short time, and for example, compared with cooking of 500g dishes, a cooking time required for cooking 300g of the same kind of dishes is short, and a rotation parameter of the carrier is low, and the like, and therefore, before starting cooking of the target food, the attribute information about the target food needs to be acquired to perform step S320, wherein the acquired attribute information includes an initial weight, and/or a category.
S320: based on the attribute information, an initial cooking parameter of the cooking appliance is determined.
The cooking parameters of the target food in the cooking process directly influence the cooking effect of the target food, and it can be understood that the food category and the initial weight of the food are important bases for setting the cooking parameters of the cooking device, and for different categories and/or foods with different weights, if a certain cooking effect is to be achieved, the required cooking parameters are different. Wherein the food category mainly affects the cooking mode and/or the cooking temperature during the cooking process, and the food weight mainly affects the cooking time required during the cooking process, so that the initial cooking parameters of the cooking apparatus can be determined according to the acquired attribute information of the target food before the cooking.
The initial cooking parameters are any one or combination of parameters including initial cooking mode, initial cooking temperature, initial cooking time, and initial rotation of the carrier. The specific initial cooking parameters include parameters or parameter combinations that can be determined according to the configuration of the cooking device and the functions to be implemented, and are not limited herein. Wherein in case of determining the food category, the initial cooking mode and the initial cooking temperature are determined based on the food category, the initial cooking time is determined based on the initial weight, and the initial rotation parameter is determined based on at least one of the category and the initial weight, or the initial rotation parameter is a preset parameter according to actual needs. It should be noted that the initial rotation parameter is the rotation speed of the carrier at the beginning of heating, wherein the rotation speed of the carrier directly affects the uniformity of heating the food, and the beginning of heating the food is the temperature gradually rising stage, at which the uniform heating is beneficial to the rapid temperature rise of the food and the cooking time in the early stage of heating is shortened, wherein the heat transfer speeds of the food with different food types and different weights are different, so the initial rotation parameter can be determined according to the food types and/or the food weights, and meanwhile, the initial rotation parameter can also be determined as the preset parameter because the heating early stage mainly affects the speed of the temperature rise of the food.
The initial weight is obtained by a weight detection component of the cooking device, the type of the target food is determined by a first image obtained by shooting the target food by an image acquisition component of the cooking device, specifically, the image acquisition component shoots the target food to obtain the first image, then the first image is subjected to target identification to obtain the type of the target food, and then the initial cooking parameters of the cooking device are determined based on at least one attribute information of the type and the initial weight.
S330: based on the initial cooking parameters, cooking the target food is initiated.
After the initial cooking parameters of the cooking apparatus are determined in step S320, the cooking apparatus starts to cook the target food based on the determined initial cooking parameters.
In this embodiment, the cooking device stores initial cooking parameters matched with the type and/or weight of the food, before cooking, the type and/or weight information of the target food can be determined by the acquired first image information of the target food and/or the initial weight information of the target food, and then the initial cooking parameters matched with the type and/or weight information can be determined based on the food information, so that cooking can be started. The initial cooking parameters are determined and started by the cooking device in an intelligent mode, and manual determination is not needed.
In some embodiments, in order to facilitate the user to view the cooking state of the target food during the cooking process, the acquired plurality of second images of the target food during the cooking process may be processed to generate a three-dimensional image of the target food, and then the three-dimensional image may be displayed by the cooking device or the three-dimensional image may be sent to the user terminal for display.
Referring to fig. 4, fig. 4 is a partial schematic flow chart of an embodiment of a cooking method of the present application.
In addition to the steps of any of the above embodiments, the cooking process further comprises the following steps:
s410: a plurality of second images of the target food are acquired.
The plurality of second images are two-dimensional images obtained by shooting the target food in the rotation process by the image acquisition assembly of the cooking device, specifically, the plurality of second images are obtained by shooting the target food in the rotation process according to a preset frame rate, and the combination of the plurality of second images can form an image capable of reflecting the current cooking state, wherein the preset frame rate can be determined according to the definition of the plurality of shot second images and the comprehensiveness of angles of the shot target food, and is not specifically limited herein.
S420: and generating a three-dimensional image of the target food by using the plurality of second images, and displaying the three-dimensional image or sending the three-dimensional image to the user terminal.
In some embodiments, the cooking device splices and restores the plurality of shot second images through an algorithm to generate a three-dimensional image of the target food, and displays the three-dimensional image through the cooking device, or the cooking device sends the generated three-dimensional image of the target food to a user terminal, and the user observes the cooking state of the food in the cooking device through the terminal, and simultaneously, the user can rotate and zoom the three-dimensional image to observe the state details of the food.
In other embodiments, the plurality of shot second pictures can be sent to the processing equipment, the processing equipment internal algorithm splices and restores the plurality of second picture images of the food to generate a three-dimensional image of the target food, and then the processing equipment sends the three-dimensional image of the target food to the cooking device and displays the three-dimensional image of the target food; or the processing equipment directly pushes the three-dimensional image data of the target food to the user terminal so that the user can conveniently view the current cooking state.
The algorithm can be a multi-view-based three-dimensional reconstruction algorithm, camera parameters and postures are deduced through feature matching among a plurality of second images, and food three-dimensional point cloud information is reconstructed through feature matching among multi-angle food images. Firstly, extracting features of images at different angles, then, matching the features of the images, and only performing feature matching between the front image and the rear image as the image positions meet a specific track, so that geometric epipolar constraint is formed between the matched features when the matching time is shortened on the premise of ensuring the accuracy of the feature matching. And under a specific camera attitude, projecting the geometric feature points to a camera plane to generate a projection error, and performing optimization solution on the projection accumulated error to obtain the optimal camera attitude. And according to the camera attitude obtained by optimization, calculating a depth value by using the parallax between the current image and the reference image, acquiring a depth map, and fusing the depth maps to generate a final three-dimensional point cloud model. And forming a real three-dimensional food image by rendering and surface reconstruction of the three-dimensional point cloud model of the food.
In this embodiment, the obtained multiple second images of the target food in the cooking process are processed to generate a three-dimensional image of the target food, and then the three-dimensional image is displayed by the cooking device, or the three-dimensional image is sent to the user terminal for displaying, so that the user can conveniently check the cooking state of the target food in the cooking process, and great convenience is provided for the user to watch the cooking process.
Referring to fig. 5, fig. 5 is a schematic front structure view of an embodiment of a cooking device provided in the present application. The cooking device 100 provided in the present application may be an oven, a microwave oven, an air fryer, or a cooking device 100 having any function of cooking, steaming, frying, grilling, or any combination thereof.
Referring to fig. 5, the cooking apparatus 100 includes a carrier 10, a rotating assembly 20, a weight detecting assembly 30, and a control circuit (not shown). Wherein, the carrier 10 is used for placing the target food to be cooked, and the rotating assembly 20 is connected to the carrier 10 and is used for driving the carrier 10 to rotate, so that the food is uniformly heated; the weight detecting unit 30 detects weight information of the target food; the control circuit is electrically connected with the rotating assembly 20 and the weight detecting assembly 30, and is used for acquiring weight change information of target food by using the weight detecting assembly 30 in the cooking process; based on the weight variation information, the cooking parameters of the cooking apparatus 100, including the rotation parameters of the carrier 10, are adjusted, and the rotating assembly 20 is controlled to drive the carrier 10 to rotate the target food in cooking based on the adjusted cooking parameters, wherein the control circuit may be, but not limited to, a circuit board or a control chip. In this embodiment, the control circuit obtains the weight change information of the target food through the weight detecting assembly 30, and then adjusts the cooking parameters including the rotation parameters of the carrying device 10 in the cooking apparatus 100 based on the weight change information, and controls the rotating assembly 20 to drive the carrying device 10 to rotate the target food in the cooking, so that the food is heated uniformly, and the cooking effect is improved.
In this embodiment, the cooking apparatus 100 adjusts the cooking parameters of the cooking apparatus 100 including the rotation parameters of the supporting device 10 based on the weight change information of the target food obtained by the weight detecting assembly 30, and controls the rotating assembly 20 to drive the supporting device 10 to rotate the target food in the cooking, so that the food is heated uniformly, and the cooking effect is improved.
In some embodiments, the shape of the carrier 10 for placing the target food to be cooked may be similar to a bowl, a plate, a basin, etc., and the structure of the carrier 10 may be an open structure as shown in fig. 5, or a structure capable of forming a closed space, wherein the size and shape of the carrier 10 may be determined according to the size of the cooking apparatus 100 and the cooking function to be achieved, and are not particularly limited.
In some embodiments, a rotating assembly 20 for driving the carrier 10 to rotate is disposed above the cooking assembly in the cooking device 100, and is connected to the carrier 10 for rotating the target food relative to the cooking assembly when the carrier 10 is driven to rotate, so that the target food is uniformly heated during the cooking process, thereby improving the cooking effect. In some embodiments, as shown in fig. 6, the rotating assembly 20 includes a driving shaft and a rotating shaft (not shown), the rotating shaft is connected to the carrying tool 10 at one end and the driving shaft at the other end, and the driving shaft is connected to the driving shaft at one end and the motor at the other end, and the motor is used for supplying energy to the driving shaft to drive the carrying tool 10 to rotate through the rotating shaft.
The weight detecting assembly 30 is an assembly for detecting the weight information of the target food, in some embodiments, the weight detecting assembly 30 includes at least one weight sensor, and the at least one weight sensor is distributed below the supporting apparatus 10 to weigh the target food placed in the supporting apparatus 10, wherein the number and position of the weight sensors can be 2 diagonal positions, or 4 four corners, and the number and position of the specific weight sensors can be determined according to the actual weighing effect.
In some embodiments, as shown in fig. 5, the cooking appliance 100 further comprises a cooking assembly (not shown), an image capture assembly 40, and a communication device (not shown).
The cooking module is a heating module for cooking a target food in the cooking apparatus 100 in response to the control of the control circuit, and may be a heating module including any one or a combination of a heating pipe, a hot wind generating device, and a heating coil panel. In some embodiments, if the cooking apparatus 100 acquires the weight change information of the target food based on the weight detecting assembly 30 and further needs to adjust the cooking parameters including any one or any combination of the cooking mode, the cooking temperature and the cooking time in the cooking apparatus 100, the cooking assembly cooks the target food in response to the control of the control circuit. For example, the cooking apparatus 100 acquires weight change information of the target food based on the weight detecting assembly 30 and also needs to adjust the cooking temperature and the cooking time, and the cooking assembly adjusts the cooking temperature and the cooking time in response to the control of the control circuit and cooks the target food according to the adjusted cooking temperature and cooking time.
The image capturing component 40 is used for capturing a picture of the target food to obtain image information of the target food, wherein the image information of the target food is a first image information including the target food before cooking and a plurality of second image information of the target food during cooking, and the image capturing component 40 is a device having captured image information, and may be, but not limited to, a camera, a scanner, and the like. Wherein, need heat target food in the culinary art process, consequently, can produce higher heat and make the evaporation of water vapor, influence the effect that image acquisition assembly 40 gathered image information, consequently, in some embodiments, culinary art device 100 still includes heat dissipation module (not shown in the figure), and heat dissipation module is used for dispelling the heat for image acquisition assembly 40 to guarantee that image acquisition assembly 40 can obtain normal shooting effect. Wherein, the heat dissipation module includes at least one of heat radiation structure and heat abstractor, and one side that image acquisition subassembly 40 is close to target food is located to heat radiation structure for keep apart the at least partial heat of culinary art target food in-process, so that the vapor that produces among the culinary art process does not influence the image information that image acquisition subassembly 40 gathered target food, and heat abstractor is used for distributing away the heat of image acquisition subassembly 40, in order to guarantee that image acquisition subassembly 40 can work under normal temperature. Wherein, heat radiation structure can be heat dissipation glass, also can be the structure of other printing opacity materials that have the heat dissipation effect, and heat abstractor is radiator fan, or radiator etc. on the basis of guaranteeing the actual effect of shooing of image acquisition component 40, can set up the heat radiation structure in the heat dissipation module and/or heat abstractor's chooseing for use and position, and the here does not do not specifically limit.
The communication means is used for interaction between the image acquisition assembly 40 and/or the control circuit and an external terminal.
In some embodiments, a communication device is used for interaction between image capture assembly 40 and an external terminal. The external terminal can be a terminal device such as a user mobile phone and a computer, the image acquisition assembly 40 sends the shot second image information to the external terminal through the communication device, and then the three-dimensional image obtained by processing the second image information through the external terminal device is pushed to the user for viewing; or the image acquisition assembly 40 directly sends the shot second image information and/or the three-dimensional image information processed by the shot second image information to an external terminal through the communication device for the user to view. In other embodiments, the communication device is used for interaction between the control circuit and an external terminal, and the control circuit is electrically connected to the weight detection assembly 30, so that the cooking device 100 can send the weight information and/or weight change information obtained by the weight detection assembly 30 to the external terminal through the communication device during the cooking process, and the external terminal can match corresponding cooking parameters for the cooking device based on the current weight change information of the target food and then transmit the corresponding cooking parameters to the control circuit through the communication device to control the cooking process. In some embodiments, the communication device is used for interaction between the image capturing component 40 and the control circuit and an external terminal, for example, the cooking device 100 sends the first image information captured by the image capturing component 40, the weight information obtained by the weight detecting component 30, and/or the weight change information to the external terminal through the communication device, the cooking parameter matched with the first image information and the weight change information is obtained through processing by the external terminal, and then the external terminal transmits the matched cooking parameter to the control circuit through the communication device so as to control the cooking process.
In some embodiments, as shown in fig. 5, the cooking apparatus 100 is further provided with a cooking cavity 50, and the cooking cavity 50 is relatively hot during cooking, so that the load carrier 10, the rotating assembly 20 and the weight detecting assembly 30 in the cooking apparatus 100 can be arranged inside the cooking cavity 50 and the control circuit can be arranged outside the cooking cavity 50 in order to ensure normal power supply, communication and cooking of the cooking apparatus 100. In addition, the cooking device 100 is further provided with at least one set of connection terminals, and the components in the cooking cavity 50 are electrically connected with a circuit outside the cooking cavity through the at least one set of connection terminals, so that the control of each component by the control circuit can be realized through the at least one set of connection terminals under the condition that the temperature of the cooking device 100 in the cooking cavity 50 is high. Wherein the specific number of the connection terminals may be set according to the overall structure and function of the cooking apparatus 100.
In some embodiments, as shown in fig. 6, at least one set of connection terminals includes a power connection terminal 70 and a communication connection terminal 80. At least one component inside the cooking chamber 50 is electrically connected to a power source outside the cooking chamber 50 through the power connection terminal 70 for supplying power to the at least one component; the weight detecting assembly 30 and/or the image capturing assembly 40 disposed in the cooking cavity 50 are electrically connected to the control circuit through the communication connection terminal 80 for communication between the weight detecting assembly 30 and/or the image capturing assembly 40 and the control circuit through the communication connection terminal 80. At least one of the components may be any one of the rotating component 20 and the weight detecting component 30, or the rotating component 20 and the weight detecting component 30, and of course, at least one of the components may further include other components requiring power supply in the cooking cavity, which is not limited herein. The power connection terminal 70 and the communication connection terminal 80 may be electrode pads, or may be other connection terminals that can withstand high temperatures and can be used for connecting components in the cooking chamber 50 and a power supply and a communication device. In some embodiments, the weight detecting assembly 30 is electrically connected to a power source outside the cooking chamber through the power connection terminal 70, and the rotating assembly 20 is connected to a motor outside the cooking chamber through the cooking chamber 50 for providing power for the rotation of the rotating assembly 20. In some embodiments, the weight detecting assembly 30 and the image pickup assembly 40 disposed in the cooking cavity 50 are electrically connected to the control circuit through the communication connection terminal 80, so that the control circuit can obtain weight information of food through the weight detecting assembly 30 and transmit a photographed image to an external terminal through the image pickup assembly 40.
In some embodiments, as shown in fig. 5-6, the cooking device 100 is an oven 100, the oven 100 further includes a baking tray 60, and the supporting device 10 is disposed above the baking tray through the rotating assembly 20, so that the rotating assembly 20 drives the target food in the supporting device 10 to rotate relative to the baking tray 60 during the rotating process, so that the food can be uniformly heated, and the cooking effect is improved.
Referring to fig. 7, fig. 7 is a schematic diagram of a frame of an embodiment of an electronic device provided in the present application. In this embodiment, the electronic device 90 includes a memory 91 and a processor 92 coupled to each other.
The processor 92 may also be referred to as a CPU (Central Processing Unit). The processor 92 may be an integrated circuit chip having signal processing capabilities. The processor 92 may also be a general purpose processor, a Digital Signal Processor (DSP), an Application Specific Integrated Circuit (ASIC), a Field Programmable Gate Array (FPGA) or other programmable logic device, discrete gate or transistor logic, discrete hardware components. A general purpose processor may be a microprocessor or the processor 92 may be any conventional processor 92 or the like.
A memory 91 in the electronic device 90 is used to store program instructions that are needed for the processor 92 to operate.
The processor 92 is configured to execute program instructions to implement the methods provided in any of the embodiments of the cooking methods of the present application and any non-conflicting combinations thereof described above.
In some embodiments, the electronic device 90 may be a cooking appliance, and the specific structure of the cooking appliance may be as described above with reference to the cooking appliance.
According to the scheme, in the cooking process, the cooking parameter containing the rotating parameter of the bearing appliance in the cooking device is adjusted by acquiring the weight change information of the target food, so that the cooking parameter is adaptive to the cooking process of the food, namely the rotating condition of the target food in the subsequent cooking process can be adjusted according to the current cooking condition of the target food, the cooking process of the food is finely controlled, and the cooking effect of the food is improved.
Optionally, the acquired second images of the target food in the cooking process are processed to generate a three-dimensional image of the target food, and then the three-dimensional image is displayed by the cooking device or sent to the user terminal for displaying, so that the user can conveniently check the cooking state of the target food in the cooking process, and great convenience is provided for the user to watch the cooking process.
In some embodiments, functions of or modules included in the apparatus provided in the embodiments of the present disclosure may be used to execute the method described in the above method embodiments, and specific implementation thereof may refer to the description of the above method embodiments, and for brevity, will not be described again here.
The foregoing description of the various embodiments is intended to highlight different aspects of the various embodiments that are the same or similar, which can be referenced with one another and therefore are not repeated herein for brevity.
In the several embodiments provided in the present application, it should be understood that the disclosed method and apparatus may be implemented in other ways. For example, the above-described apparatus embodiments are merely illustrative, and for example, a division of a module or a unit is only one type of logical division, and other divisions may be realized in practice, for example, a plurality of units or components may be combined or integrated into another system, or some features may be omitted, or not executed. In addition, the shown or discussed mutual coupling or direct coupling or communication connection may be an indirect coupling or communication connection of devices or units through some interfaces, and may be in an electrical, mechanical or other form.
Units described as separate parts may or may not be physically separate, and parts displayed as units may or may not be physical units, may be located in one place, or may be distributed on a plurality of network units. Some or all of the units can be selected according to actual needs to achieve the purpose of the embodiment.
In addition, functional units in the embodiments of the present application may be integrated into one processing unit, or each unit may exist alone physically, or two or more units are integrated into one unit. The integrated unit can be realized in a form of hardware, and can also be realized in a form of a software functional unit.
The integrated unit, if implemented in the form of a software functional unit and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present application may be substantially implemented or contributed to by the prior art, or all or part of the technical solution may be embodied in a software product, which is stored in a storage medium and includes instructions for causing a computer device (which may be a personal computer, a server, a network device, or the like) or a processor (processor) to execute all or part of the steps of the method according to the embodiments of the present application. And the aforementioned storage medium includes: a U-disk, a removable hard disk, a Read-Only Memory (ROM), a Random Access Memory (RAM), a magnetic disk or an optical disk, and other various media capable of storing program codes.
The above description is only for the purpose of illustrating embodiments of the present application and is not intended to limit the scope of the present application, and all modifications of equivalent structures and equivalent processes, which are made by the contents of the specification and the drawings of the present application or are directly or indirectly applied to other related technical fields, are also included in the scope of the present application.
Claims (13)
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| CN202210588475.1A CN115016303A (en) | 2022-05-26 | 2022-05-26 | Cooking method and device and electronic equipment |
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| CN202210588475.1A CN115016303A (en) | 2022-05-26 | 2022-05-26 | Cooking method and device and electronic equipment |
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Application publication date: 20220906 |