Intelligent steaming and boiling control method, intelligent steaming and boiling control device, computer equipment and storage medium

Abstract

The invention relates to an intelligent steaming and boiling control method, an intelligent steaming and boiling control device, computer equipment and a storage medium. The method comprises the following steps of collecting a rice grain image corresponding to rice grains to be steamed and boiled; obtaining nutrition parameters of the rice grains to be steamed and boiled according to the rice grain image, wherein the nutrition parameters include at least one parameter of the dimension, the chromaticity and the skin residue rate of the rice gains to be steamed and boiled; and selecting a corresponding steaming and boiling control strategy according to the nutrition parameters, wherein the steaming and boiling control strategy is used for controlling the steaming and boiling process of the rice grains to be steamed and boiled. During the steaming and boiling control strategy selection, the characteristics of the kind of rice grains to be steamed and boiled per se, including the dimension, the chromaticity, the skin residue rate and the like are considered, so that the obtained steaming and boiling control strategy is suitable for the kind of rice grains; the cooked rice is enabled toalways have the same mouthfeel; the condition that the mouthfeel is sometimes good and sometimes bad cannot occur; and the combination of artificial intelligence and a home appliance product is realized.

Description

technical field [0001] The present application relates to the technical field of cooking equipment, in particular to an intelligent cooking control method, device, computer equipment and storage medium. Background technique [0002] Since the discovery of rice, large-scale planting and consumption by humans, the taste and cooking methods of rice have been continuously researched and improved. Today, rice is divided into three major categories—indica, japonica, and glutinous—with nearly a hundred different colors and styles. However, the rice cooking method in the current family still stays at the manual stage, that is, the user puts the rice in the kettle and adds an appropriate amount of water for cooking. Even if the amount of rice and water are the same each time, the cooked rice The taste of rice will also be good and jet lag. After research, it is found that there are many factors that affect the taste of rice, and it is necessary for relevant technical personnel to s...

AI Technical Summary

Problems solved by technology

However, the rice cooking method in the current family still stays at the manual stage, that is, the user puts the rice in the kettle and adds an appropriate amount of water for cooking. Even if the amount of rice and water are the same each time, the cooked rice The taste of rice will also be good and jet lag

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