HK1077179B - An intelligent cooking method - Google Patents

Description

Intelligent cooking method

Technical Field

The invention relates to a cooking method, in particular to a method for realizing intelligent cooking on an automatic or semi-automatic cooking appliance by controlling the material feeding and cooking duration and degree of heating through a program.

Background

Diet is an important part of human life and also one of the problems causing great troubles to human beings in daily life. Cooking, especially Chinese style cooking, is not only time consuming, labor consuming, dirty and tiring, but also the skill is difficult to master. In daily life, people spend a lot of time and energy on cooking, but the obtained effect is not good. In recent years, new kitchen utensils have been emerging, such as automatic electric cookers, automatic pressure cookers, microwave ovens, electric ovens, fryers, automatic soup cookers, automatic soymilk makers, automatic milk warmers, and the like. These new kitchen appliances and the cooking methods used by them solve some of the everyday cooking problems of people, but in general terms. These cookware are nothing more than appliances specifically designed to solve the simple cooking problem of one aspect. The key contents for realizing cooking, especially Chinese style cooking, such as various basic cooking techniques, dynamic control of cooking duration and various basic cooking operations, are basically powerless and do not really relieve people from cooking difficulties and difficulties. To solve the problem of cooking fundamentally, it is necessary to replace manual operation with an automatic or semi-automatic cooking device, and to automatically or semi-automatically implement various basic cooking techniques such as stir-frying, boiling, braising, quick-boiling, steaming, and boiling by applying an artificial intelligent cooking method to the cooking device, and to implement intelligent automatic or semi-automatic cooking duration control and corresponding different basic cooking operations, which are changed according to the change of factors such as dish type, material selection and preparation, material amount, cooking equipment, and environment. If such a cooking method can be realized, people can enjoy delicious dishes that are cooked by a professional chef without hard work, thereby greatly improving the quality of life.

Chinese patent application 00108292.2 discloses an automatic electric heating cooking method, which comprises: providing control data for comparing at least a plurality of foods and a plurality of doneness settings with the internal temperature of the food; selecting a food from a plurality of foods; selecting a doneness level from a plurality of doneness level settings; determining a cooked internal temperature based on the control data; and displaying when the internal temperature of the food reaches the cooked internal temperature. In fact, the method of this patent application is only directed to a method for roasting food, in particular meat food, and therefore the cooking method does not take into account the problem of automatic feeding of the cooking ingredients, nor the problem of adjusting the fire power during cooking. For cooking Chinese dishes, proper control of firepower determines the taste of the dishes to a considerable extent.

Chinese patent application 01107447.7 discloses a full-automatic intelligent cooking method, which comprises the following steps: determining that each dish corresponds to a dish code of a name code; debugging a cooking program called an expert cooking database according to the dish requirements; reading a dish program code by an input device; loading the dish and ingredients required by the dish into a feeding device; the central control device runs the corresponding cooking program according to the read dish program code, and starts and controls the cooking device to automatically finish the cooking of the dish. Although the method can select the needed cooking program by inputting the dish code provided on the dish packaging, the method does not provide a method for opening the packaging and automatically feeding the dishes, the dish code on the packaging is only used for calling the corresponding cooking program, and the dishes in the packaging are manually loaded into the feeding device. In addition, the method also has no steps of measuring the duration of the heat and performing automatic adjustment and control of the heating power and the combustion power in real time, which are critical steps for cooking dishes, especially Chinese dishes.

Some cooking devices such as microwave ovens sold on the market at present are provided with dozens of cooking programs, and dishes of several major cuisine series can be made by publicity. Regardless of whether the microwave heating is suitable for Chinese cooking or even many Western cooking, and regardless of the major defect that the basic cooking operations such as automatic batch feeding, automatic turning and the like cannot be realized in the cooking appliances, the requirements on the duration and degree of heating are different and cannot be covered and met by dozens of programs compiled according to the cuisine or categories, the dish varieties, the materials, the preparation and the like are different only in terms of duration and degree of heating control. The cooking method of the chinese patent application 01107447.7 is further developed, and proposes a procedure for each dish, but it still cannot meet the actual cooking requirement, because even the same dish, such as "fish-flavored shredded meat", different material selections (such as inner spine and leg meat), different preparation methods (such as transverse cutting and vertical cutting, block size, etc.), different material amounts, etc., will cause different fire control and operation requirements, and different cooking effects will be obtained by operating with the same "fish-flavored shredded meat" procedure. Thus, a dish may require multiple programs, at least sub-programs, which include the above-mentioned information relating to the control and operation of different duration. Even if this step is done, it is not enough, because of different environments (e.g. summer in winter, fast and slow heat dissipation, etc.), different initial states of the materials (e.g. buying directly to cook and taking out from the refrigerator to cook), different cooking conditions (e.g. different pressure of gas source, different heat source), etc., which cause different duration of heat. To solve these problems, it is necessary to perform measurement feedback on the initial state and real-time heat state of the environment, heat source, cooking appliance, heat transfer medium and/or cooking material, and to automatically adjust the heating intensity, thereby realizing automatic dynamic heat control. Accordingly, the cooking program should also include the related content.

Disclosure of Invention

The invention aims to provide an intelligent cooking method, which can realize various cooking techniques when used on an automatic or semi-automatic cooking appliance, and can realize corresponding intelligent automatic or semi-automatic cooking duration control, corresponding basic cooking operations (such as heating intensity adjustment and control, material feeding, turning over/holding/feeding again and the like) and operation combination according to different and changed factors such as dish type, material selection and preparation, material quantity, material state, heat source, heat transfer medium, cooking equipment, environment and/or cooking effect to be achieved (such as taste, flavor, texture, maturity and the like).

The purpose of the invention is realized by the following technical scheme: an intelligent cooking method, comprising the steps of:

(1) providing and/or inputting data relating to the cooking material and/or the cooking process itself;

(2) calling in a corresponding cooking program through the provided and/or input data;

(3) operating the cooking program called in the step (2);

(4) opening a package containing cooking materials according to a command sent after a cooking program is operated, and putting the cooking materials into a pot body and/or a container of a cooking appliance;

(5) according to the data set by cooking program and/or the measured initial state data and/or real-time heating state data, the heating power or combustion fire power of cooking device can be regulated, and the heating intensity can be automatically controlled.

In the above method, there may be further included the step of measuring and collecting initial and/or duration data of the environment, the heat source, the cooking utensil and/or container, the heat transfer medium, and/or the cooking material using the sensor.

The steps can be executed once or multiple times, are not necessarily executed in sequence, and can also be executed simultaneously.

In step (1), the provision and/or input of data relating to the cooking substance and/or the cooking process itself may be effected by reading (e.g. scanning reading) information on the cooking substance package and/or by entering data relating to the cooking substance and/or the cooking process via wireless communication, network or keyboard (push button). The information on the material package can be only one kind of identification information, such as a two-dimensional bar code, and the relevant data can be further called by the identification information, and the information can also be a data packet, such as a cooking program or cooking information. Of course, the provision and input of data may also be realized in other ways. The identification information includes not only identification information of dish types, but also identification information of factors causing differences between cooking operations and heating control, such as material types, preparation characteristics, material quantities, and cooking effects to be achieved. In this step, in addition to scanning and reading the identification information on the package of the cooking material, other supplementary data may be inputted according to individual taste, hobbies, cooking needs, and the like.

For example, a specific way to implement the step (1) is: according to the ingredient and feeding requirements of specific dishes, the cooking materials including main materials, auxiliary materials, seasonings and the like are packaged in a material package, and the material package is provided with a two-dimensional bar code. The consumer only needs to buy the package with the relevant dishes and side dishes inside, and put the package into an automatic cooking machine as described in chinese patent application 03137938.9 or other types of automatic/semi-automatic cooking appliances, and the cooking machine can call out the relevant cooking program through the two-dimensional bar code on the material package, and cook according to the method of the present invention, to obtain the dishes with the desired taste. Thus, the whole process from selecting materials to preparing finished dishes can be automated in an industrial sense, thereby freeing people from heavy housework. Of course, the operator may also prepare the side dish and load it into the package himself, and then cook it in the manner of the invention, the cooking program being programmed himself or obtained by other means.

In step (2), the corresponding cooking program may be read from a storage medium, such as a memory of a control system of the cooking machine and/or input from an external storage medium, or may be downloaded from a network. The cooking program comprises the contents of the basic operation method and the time sequence of the dish, which are established according to cooking skill and actual operation experience of a cook, and the contents of the initial state and/or the real-time heating state detection, and/or the automatic adjustment of the heating intensity, and/or the contents of the automatic/semi-automatic cooking heating control and the basic cooking operation and operation combination based on the automatic adjustment of the heating intensity and/or the heating mode (comprising heating time, heating and cooling speed, temperature maintenance, heating start/pause/end and the like) according to the different factors and changes of the dish, material selection and preparation, material quantity, heat source, cooking equipment, environment, heat transfer medium, cooking material and/or the cooking effect to be achieved.

In the above method, the sensors for measuring the initial state and the duration of the heat are one or more sensors provided in the automatic or semi-automatic cooking appliance and/or in the cooking container and/or in other relevant places (for example, an ambient temperature sensor placed outside the cabinet of the cooking appliance, a pressure/flow sensor placed at the source of the gas, etc.); the sensor can be a temperature sensor, an optical sensor (such as a sensor for measuring absorbance, color and image), a sensor for measuring chemical components, a sensor for measuring odor (such as an electronic nose) and/or a sensor for measuring mechanical data (such as a sensor for measuring hardness and brittleness, a sensor for measuring the operating state of a mechanical device, etc.); the measured initial state data and the fire state data may include temperature data, color data, odor data, image data, chemical data, mechanical data, and/or other types of cooking related data.

In step (4), the cooking materials are put in by the control system of the automatic or semi-automatic cooking device through running the cooking program, and the putting time of the materials is determined according to the test data of the initial state and/or the heating state, and/or the time and the like, and the instructions are sent out. The command issued by the cooking appliance control system may be a command for directly or indirectly controlling the opening device of the cooking appliance material delivery system to open the package containing the cooking material, or a command to a prompting device or an auxiliary device, so that these devices can prompt or cooperate with an operator to control the opening device of the material delivery system to open the package containing the cooking material. The dosing can be completed in one step or in multiple steps, such as dosing the ingredient A first, then dosing the ingredient B, and further dosing the ingredient C when the ingredient B reaches a certain duration of heat.

When the material feeding device is used for feeding cooking materials, the cooking materials can be fed according to different material packages. For example, for material packages which are not divided into a packaging body and a packaging body, the material packages can be put in a cutting mode; for a material package having a packaging body and a packaging body, the packaging body and the packaging body of the material package can be moved relative to each other to complete the dispensing, for example, by pushing or pulling the packaging body. The packaging body of the material package is used for placing materials, and the packaging body is used for packaging the packaging body for placing the materials.

In fact, in the method of the invention, in addition to the main cooking product being dosed by means of the product package, the product can be dosed by means of an auxiliary dosing device. For example, the solid and liquid seasonings are dosed by using auxiliary dosing devices such as a dosing box with a valve and a liquid pump system. And for example, water, oil, soup and the like needed in the cooking process are quantitatively put in at a fixed temperature by utilizing a storage and putting device of materials such as water, oil, soup and the like. The feeding of the materials, particularly the auxiliary materials, by the auxiliary feeding device can be automatically or manually controlled under the control of the cooking appliance control system, or can be manually controlled under the prompt or the cooperation of the cooking appliance control system. In addition to the above-mentioned material putting mode using the material package and the auxiliary putting device, an auxiliary putting mode of manually putting some materials into the pot body and/or the container of the cooking appliance may be also used. For example, materials with large volumes which are not suitable for being packed in material packages can be thrown by hands. For example, the raw egg can be thrown after the shell is opened by the hand. The manual auxiliary putting can be performed by an operator or by a person under the prompt or the coordination of a cooking appliance control system.

In step (5), the automatic control of the heating intensity is carried out by dynamically feeding back the measured initial state and/or real-time duration data to the control device of the automatic or semi-automatic cooking appliance in real time according to the program time and/or by comparing the set value and/or the state quantity in the corresponding cooking program called in step (2), and automatically adjusting the heating power and/or the combustion power of the automatic or semi-automatic cooking appliance.

The cooking method further comprises the steps of turning, containing and/or re-inputting the cooking materials. The turning, the carrying out and/or the reinjection of the cooking materials can be realized by a turning system, a carrying out system and/or a reinjection device on an automatic or semi-automatic cooking appliance through running the cooking program by a control system of the automatic or semi-automatic cooking appliance, determining the operation time according to the test data of the initial state and/or the heating state, the time and other factors, sending an instruction and realizing the turning, the carrying out and/or the reinjection; the instruction sent by the cooking appliance control system can be an instruction for directly or indirectly controlling the turning system, the containing system and/or the reentering device on the cooking appliance to operate, and can also be an instruction sent by a prompting device or an auxiliary device, so that the devices can prompt or cooperate with an operator to control the turning system, the containing system and/or the reentering device to correspondingly operate. In an automatic or semi-cooking appliance, the tote system, the flipper system, and the reentry device may be relatively independent systems or devices, or may be one or two integrated systems.

In fact, in the method of the invention, in addition to the above-described modes of operation by means of the turning system, the take-out system and/or the reintroduction device, auxiliary modes of operation of manual turning, take-out and/or reintroduction may be used. Such manual assistance may be performed by the operator or by a person in response to or in conjunction with a cooking appliance control system.

In the cooking method, the step of measuring the motion state of each moving part in the automatic or semi-automatic cooking device can be further included, such as measuring the position of the material feeding system; the control system then automatically controls the drive means and/or the transmission means and/or the other movement means on the basis of the measured physical quantity of the movement state and/or the variation thereof. The measurement of the state of motion can be carried out by one or more sensors for measuring a parameter of the state of motion, but also by other types of measuring devices, such as the measuring device carried by the motor itself.

The measurement of the initial state and the heating state is mainly a real-time dynamic measurement of the physical quantity and/or the chemical quantity and/or the variation quantity of the environment, the heat source, the cooking utensil, the heat transfer medium and/or the cooking material; the measured data is transmitted to the control system, so that the control system can accurately and timely judge and control the duration and degree of heating; the heat transfer medium may be the pan body itself, steam, water, oil, or other substance.

In the cooking method, the heating intensity is controlled by automatically adjusting the power of the heating system, the gas flow/pressure and/or other controllable elements. The heating system can be a gas heating system and/or an electric heating system and/or an electromagnetic heating system and/or a microwave heating system and/or a light wave heating system and/or an infrared heating system and/or other heating systems; the heating system can be provided with one or more heating devices according to the number of the pot bodies and the requirement of adjusting the heating power; the automatic regulation of the heating intensity control is realized by an automatic regulation device under the control of a control system of an automatic or semi-automatic cooking appliance according to cooking programs, physical quantities and/or chemical quantities related to an initial state and/or a heating state and/or variable quantities thereof, time and/or other factors measured and fed back by a sensor in real time; the automatic regulating device may be a driving transmission device and/or an electric/electromagnetic regulating device capable of outputting continuous or stepwise motion and/or regulation, for example, a regulating device for regulating heating power by automatically regulating voltage/current/resistance, a heat source composed of two or more heating devices having the same or different heating values, a regulating device for regulating power by separately opening/closing each heating device, and the like, and for example, a controllable valve capable of continuously or stepwise regulating the gas flux or pressure of the valve under the driving of the driving transmission device or directly according to a signal such as an electric signal or the like provided by a control system, or a device having two or more gas passages which can be opened/closed respectively, the ventilation amount of each gas passage may be the same or different, and the opening/closing manner of the gas passages may be an electric/electromagnetic type, for example, the electromagnetic valve can be mechanical and/or other modes, the control system controls the opening and closing of each air passage, two or more ventilation modes and ventilation amounts are formed singly or in combination, two or more different combustion firepower are generated, and the automatic continuous or stepped adjustment of the heating power and/or the combustion firepower is realized.

Duration control is one of the key factors in determining cooking success and final effect. The control of the degree of heating can be classified into the control of the degree of heating and the control of the degree of heating, the former being the control of the intensity of heating, and the latter being the control of the time and timing. In the cooking method, the control of the 'fire' is solved by the automatic control method of the heating intensity based on the real-time accurate measurement feedback of the initial state of the heat transfer medium and/or the cooking material and/or the state of the heating power/the adjustment of the combustion fire power, and the control of the 'fire' is solved by the automatic or semi-automatic cooking appliance control system automatically controlling the working time and the action timing of each relevant system according to the cooking program, the initial and/or the state of the heating power measured by the sensor, and/or the program time.

The cooking method may further comprise the step of automatically opening and/or closing the lid. The cooker cover can be arranged on an automatic opening and closing device under the control of a control system, and the opening and closing time and the opening and closing degree of the cooker cover are determined according to the requirements of cooking programs, the heating state data, the time and the like.

The cooking method can further comprise a step of treating the oil smoke so as to reduce the pollution of cooking to the environment and improve the cleanliness of a kitchen. In order to realize the automatic treatment of the oil smoke, the whole or the part above the pot mouth of the automatic or semi-cooking appliance can be placed in a closed or semi-closed, openable and closable transparent/opaque box body, and the box body is connected with an oil smoke discharging and/or treating device which acts according to the command of a control system.

The cooking method can further comprise a cooling step so as to realize direct or indirect rapid cooling of the pan body and/or the cooking materials, thereby accurately controlling the temperature and the temperature. For example, air cooling (blowing) and/or water cooling (coil) and/or water injection into the pan can be used for cooling.

In the cooking method, the identification information on the package can be identified by a bar code scanner and/or other identification devices; the package can be a single-chamber or multi-chamber container, which consists of a package body and a packaging body, wherein the cooking material is packaged in the package body and can be opened by a rolling, pushing and pulling method or other methods for separating the package body and the packaging body, so that the material in the package falls into the pot body through the opening once or several times; the package may also be provided with only the package and may be opened by breaking the package (e.g., cutting, etc.).

The cooking method may further comprise a step of washing; the washing step may be rinsing and/or brushing with water.

In the above cooking method, the cooking material may be cooked at a time to obtain a desired finished product, or may be cooked in stages.

Compared with the existing cooking method, the cooking method of the invention can really realize fully automatic and high-quality cooking if used on an automatic cooking appliance, a user only needs to place a package with cooking original materials, auxiliary set materials and semi-finished products on an automatic material feeding system and start a cooking machine, and by using the cooking method, a recognition device on the automatic material feeding system automatically recognizes a recognition mark on a material package and transmits the recognition information to a computer or other control systems, the computer or other control systems call corresponding operation software, a control sensor system senses and transmits signals to the computer or other control systems, and the computer or other control systems control a gas and/or electric/electromagnetic and/or other heating automatic regulation system, an automatic material feeding system, an automatic cooking material turning system, Automatic cooking material containing system and other systems. The whole cooking process is completely and automatically carried out from ignition feeding to cooking completion and finished product discharging. The cooking method can not only automatically cook, but also cook dishes and other cooking food with high and stable quality, so as to heat the cooking materials to the expected state of the heat by various cooking techniques and realize the cooking purpose with special flavor.

The cooking method is used on a semi-automatic cooking device or when semi-automatic cooking is carried out on the automatic cooking device, some operations are carried out manually, and the control system does not directly control the operations, but cooperates with an operator to complete cooking in a prompting and/or other mode according to a cooking program, measured initial/heating state data, time and/or other data.

The invention is further described with reference to the following figures and detailed description.

Drawings

FIG. 1 is a schematic front view of an apparatus for carrying out the cooking method of the present invention.

Fig. 2 is a schematic front view of another apparatus for cooking according to the present invention.

FIG. 3 is a schematic view of an operation flow for implementing the method of the present invention (for example, saute pakchoi).

FIG. 4 is a schematic cross-sectional view of an automatic gas regulating system for carrying out the method of the present invention.

Figure 5 is a schematic side view of a package for use in carrying out the method of the present invention.

Fig. 6 is a top view of fig. 5.

Fig. 7 is a schematic side view of an automatic material delivery system for implementing the method of the present invention.

Fig. 8 is a front view of fig. 7.

Fig. 9 is a schematic view of a flip-flop device of flexible construction used in carrying out the method of the present invention.

Detailed Description

Fig. 1 shows a device for implementing the cooking method of the invention, which comprises a pot body, a sensor system, a gas or electricity and electromagnetic heating automatic adjusting system, a material automatic feeding system, a cooking material automatic turning system and an automatic containing system, and a computer or other control systems.

In fig. 1, the sensors 102 and 101 are non-contact sensors, the sensor 102 is installed on the bracket of the material feeding device, and the sensor 101 is installed in the lid to measure the temperature or other parameters of the cooking material in the pot when the lid is opened and closed, respectively, so as to provide feedback data for the computer. The sensor 105 is a contact sensor, is arranged at the shovel port of the shovel-shaped object of the turning and containing device, directly measures the temperature and other parameters of the cooking materials in the pot, and provides feedback data for the computer. The sensor 107 provides feedback data such as gas flow and pressure to the computer. The sensor 106 provides feedback data such as flame temperature to the computer and monitors the on and off states of the flame. The sensor 103 is installed at the material input port and provides feedforward data such as initial material temperature for the computer. The sensor 104 provides feed forward data such as ambient temperature to the computer. The sensors 108 provide feed forward data to the computer such as flow and pressure of the gas supply. Of course, other types of sensors and sensor systems can be adopted as the conversion mode of the device and placed at different positions to achieve the purpose of accurately measuring the heating state of the cooking materials.

Fig. 4 shows a flow-regulating gas automatic regulating device for implementing the method of the invention. The gas enters from the gas inlet 206, passes through the duct 207, the throttling port on the valve core 210 and the duct 209, and flows out from the gas outlet 216. The motor 205 controlled by the computer drives the shaft 212 to screw in and out along the axial direction through the gears 213 and 214, and pushes the valve core 210 to move axially by the push rod 211, so as to change the flow cross-sectional area of the throttling orifice of the valve core, and achieve the purpose of regulating the flow. The valve core 210 is always abutted against the push rod 211 by the urging force of the spring 217. Sensor 215 measures linear and angular displacements of shaft 212 and sensor 208 measures outlet gas flow, providing feedback data to the computer to precisely control gas flow.

Figures 5 and 6 show one form of packaging used to carry out the method of the invention. In the figure, the raw materials, auxiliary materials and semi-finished products are respectively arranged in different grids 313 of the plastic box 303 according to the putting sequence. The upper part of the plastic box is sealed by hot pressing with a plastic film 311, the front part of the hot pressing film is a tongue shape 310 which extends out of the box and is provided with a strip-shaped protrusion 309. The dispensing device matched with the device is shown in fig. 7 and 8. When in use, the hot-pressing film sealing surface of the plastic box faces downwards, and the long-strip-shaped bulge 312 formed at the edge of the box opening of the plastic box is pushed in along the groove 302 so as to slide along the groove. The tongue 310 is inserted into the slit 315 of the rotating shaft 305, and the spring pressing piece 316 is caught by the bar-shaped protrusion 309. The bar code scanner 304 automatically scans the identification bar code 314 on the package and transmits the information to the computer, which calls the corresponding cooking software from memory or network based on the identification information. When the material is put in, the computer or other control system controls the motor 317 to drive the rotating shaft 305 to rotate, so that the hot pressing film 311 is separated from the plastic box body 303, the box body slides forwards, and the material in the box falls into the pot below the box. The computer controls the rotating shaft 305 to stop rotating at a proper position, and the separation of the hot pressing film 311 and the box body 303 stops at the edge between the grids 313, so that only the material to be put at this time is put into the pot. Displacement, angular displacement and other sensors can be installed to assist the computer in accurate control.

Fig. 9 shows a flip-flop device of flexible construction used to carry out the method of the invention. In the illustration, the motor 468 drives the spade 412 via bevel gears 469, 470 for rotation about an axis of rotation on the connecting body 410. The motor 457 drives the connecting body 410 together with the spade 412 about an axis on the inner sleeve 460 via the worm gear 456 and the worm 455. The motor 466 drives the rolling wheel 467 to roll and unwind the sling 459, so as to drive the pulley 458 on the inner sleeve 460 to move up and down, and the connecting body 410 and the spade 412 move up and down along the outer sleeve 464 along with the inner sleeve 460. A motor 463 drives a gear 462 on the hanger 465 to rotate, causing the hanger 465 to move along the guide track 461 along with the inner and outer sleeves, the connecting body and the shovel. The combined motion of the above motions achieves the flipping and scooping motion required by the cooking technique. When the shovel and the pan are interfered, the flexible turning and containing device can rise integrally and freely, so that the pan and the shovel are prevented from being damaged due to collision, and the shovel can adapt to pans with different curved surfaces. The motor 455 drives the pan 702 to rotate through the gears 471 and 456 to change the position where the shovel enters, so that the shoveling effect is better.

Referring now to the operation flow shown in fig. 3, the implementation of the cooking method of the present invention will be described in detail by taking the apparatus shown in fig. 1 and 2 as an example.

Referring to fig. 1: when cooking according to the present invention, a user inserts the hot pressing film 311 of the material package 303, which is purchased from the market, into the chute 302 and inserts the tongue portion into the slit opening of the rotating shaft 305. The bar code scanner 304 then scans the identification bar code 314 on the package 303 and passes the identification information to the control computer, which invokes the corresponding cooking software from a storage device or network. When cooking starts, the computer sends a signal to open the electromagnetic valve 204, the gas enters the gas automatic regulating system 203 from the gas inlet pipe 202 through the electromagnetic valve 204, and the computer controls the motor 205 to rotate according to the feed-forward data provided by the sensors 104 and 108 to regulate the gas flow. The gas flows into the combustion seat 501 from the gas outlet pipe 201, and the automatic ignition device 502 ignites the flame. The computer then controls the gas flow and operation of the various systems based on the feed forward data provided by sensors 103, 104 and 108 and the feedback data provided by sensors 101, 102, 105, 106 and 107. When the materials need to be fed, the motor drives the rotating shaft 305 to rotate, the hot-pressing film 311 is rolled and pulled to separate the hot-pressing film from the package 303, and the materials fall into the pot 702 from the opening. Three grids are arranged in the container 308 which can be heated and insulated and respectively store oil, water and soup. The triple solenoid valve 307 controls the opening and closing of the oil, water and soup compartments, respectively. Oil, water and soup can be respectively injected into the pan through the triple pipe 306. The groove 302 and the lid 701 are mounted on the rotating shaft 301. As shown in the figure, when the materials are thrown, the automatic material throwing system is positioned at the lower position, and the pot cover is positioned at the upper position. When the cover needs to be covered, the motor 414 drives the shaft 301 to rotate, so that the cover rotates downwards. The motor 404 drives the shaft 301 to move downwards along the bracket 408 through the chain 413, the gear 406 and the lead screw 407, so that the automatic material feeding system is sent to the optimum feeding position or the pot cover is covered, and when feeding is completed or the pot cover needs to be opened, the shaft 301 moves upwards to give space for the turnover containing device to work. Spade 412, as described above, rotates about axis 411 under the control of a computer or other control system, and together with connector 410, rotates about axis 409 and moves up and down bracket 405 in a combined motion to effect the flipping and scooping action required by the cooking technique. When the turnover containing device needs to be moved out of the pot or moved back. A motor 401 drives a carriage 405 along a chute guide 403 via a flexible steel wire 402. 603 is a computer control system panel, 602 is an optical disc drive, 604 is an input keyboard, 601 is a display. 703 is a smoke exhaust ventilator.

See fig. 2. In the figure, 203 is a gas automatic regulating system, 501 is a combustion base, and 703 is a range hood. The protruding teeth on the feeding reel 305 are hooked with the holes on the packaging film 311 of the material package 303, the motor 317 drives the rotating shaft 305 to rotate, the hot-pressing film is wound and pulled to separate the hot-pressing film from the package 303, and the material falls into the pot 702 from the opening. The motor 325 drives the gear 326 to rotate, so that the automatic material feeding device together with the material package 303 moves along the guide rail 327, and the automatic material feeding device is sent to the optimum feeding position. Three grids are arranged in the container 308 which can be heated and insulated and respectively store oil, water and soup. Oil, water and soup can be respectively injected into the pan through the triple pipe 306. The motor 468 drives the spade 412 via bevel gears 469, 470 for rotation about an axis of rotation on the connecting body 410. The motor 457 is driven to rotate together about an axis on the inner sleeve 460 by the worm gear 456 and the worm 455. The motor 466 drives the rolling wheel 467 to roll up and release the steel cable 459, so as to drive the pulley 458 on the inner sleeve 460 to move up and down, and the connecting body 410 and the spade 412 move up and down along the outer sleeve 464 along with the inner sleeve 460. A motor 463 drives a gear 462 on the hanger 465 to rotate, causing the hanger 465 to move along the guide track 461 along with the inner and outer sleeves, the connecting body and the shovel. The combined motion of the above motions achieves the flipping and scooping motion required by the cooking technique. The motor 455 rotates the pan 702 via gear 456, changing the position into which the shovel enters. The motor 706 drives the pan cover 701 to rotate and open and close through the gears 705 and 704. The pot cover can move to the side of the pot along the guide rail. The sensor 109 is mounted on a movable joint 110 which automatically drops to a measuring position when the lid is closed.

Claims (9)

1. A method of intelligent cooking on a cooking appliance, the method comprising the steps of:

(1) providing and/or inputting data relating to the cooking material and/or the cooking process itself;

(2) calling a corresponding cooking program through the provided and/or input data;

(3) operating the cooking program called in the step (2);

(4) automatically opening a package containing cooking materials by using a material feeding system of the cooking appliance according to a command sent after a cooking program is operated, and feeding the cooking materials into a pot body and/or a container of the cooking appliance;

(5) adjusting the heating power or the combustion fire power of the cooking appliance according to the data set by the cooking program and/or the measured initial state data and/or the real-time heating state data, and automatically controlling the heating intensity; the automatic control is realized by feeding back the measured initial state data and/or real-time duration state data to the control device of the cooking appliance and comparing the data with the set value and/or state quantity in the corresponding cooking program called in the step (2).

2. The cooking method of claim 1, wherein the input of the data on the cooking material is performed by reading the identification information on the package of the cooking material in the (1) th step.

3. The cooking method of claim 2, wherein in the step (1), further comprising the step of an operator inputting data on the cooking material and/or inputting other data as needed.

4. The cooking method of claim 1, wherein the calling of the corresponding cooking program in the step (2) is performed by reading in from a storage medium or downloading from a network.

5. Cooking method according to claim 1, characterised in that the introduction of the cooking mass in step (4) is carried out by cutting the mass package or by causing a relative movement between the envelope of the mass package and the package.

6. The cooking method according to claim 1, wherein the initial state data and/or the real-time duration data of the environment, the heat source, the cooking utensil and/or the container, the heat transfer medium, and/or the cooking material are measured and collected in the step (5) by using one or more sensors provided in the cooking system.

7. The cooking method of claim 1, wherein the heating intensity is automatically controlled by continuous or stepwise adjustment of the power in the step (5).

8. The cooking method of claim 1, further comprising the step of turning, scooping and/or re-dispensing the cooking ingredients.

9. Cooking method according to claim 1, characterised in that in step (4) the introduction of the cooking mass is carried out once or in several portions.