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Method for performing real-time cooking allocation and intelligent cooking utensil thereof

A practical, parameter-representing technology, used in cooking utensils, kitchen utensils, home utensils, etc., to solve problems such as lack of accurate standards, vague maturity of ingredients, and inability to achieve refined standards, and achieve accurate cooking results.

Pending Publication Date: 2022-08-02
YUNMI HULIAN TECH (GUANGDONG) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the existing technology, the cooking of ingredients is mostly carried out by the user's operating experience, which cannot reach the standard of refinement
Moreover, in the prior art, during the cooking process of the ingredients, the maturity of the ingredients is in a vague state, and there is no accurate standard. How to cook the ingredients can achieve the best maturity. The current cooking methods cannot solve these problems

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A method for real-time cooking and preparation, which compares the maturity of the ingredients detected in real time with the theoretical maturity of the ideal maturity curve at the corresponding moment, and adjusts the actual heating curve of cooking when there is a deviation in the comparison result.

[0033] The maturity of the food material detected in real time is the maturity degree of the food material surface, and the ideal maturity curve is the ideal maturity curve of the food material surface. The ideal maturity curve can be obtained through a pre-established local or cloud database; it can also be obtained through remote control software input; or through the input of interconnected appliances. Ideal maturation curves can also be obtained from historical data of prior cooking.

[0034] Maturity characterizes the maturity state attribute of an ingredient, and is composed of a characterization parameter and a characterization parameter value. One is composed w...

Embodiment 2

[0041] A method for real-time cooking and preparation, the other features are the same as those in Embodiment 1, except that: in this embodiment, all the characterization parameters of the ingredients are detected, and the detection values ​​of some of the characterization parameters of the detected ingredients and the corresponding characterization parameters are selected. Compare with the theoretical value. In this way, the workload of comparison can be reduced and the efficiency can be improved.

Embodiment 3

[0043] A method for real-time cooking and preparation, the other features are the same as those in Embodiment 1, the difference is that: in this embodiment, only the characterization parameters of some ingredients are detected, and all or part of the detected characterization parameter detection values ​​are compared with the corresponding characterization parameter theory. values ​​are compared. In this way, the workload of detection and comparison is further reduced, and the efficiency is improved.

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Abstract

According to the real-time cooking blending method and the cooking utensil thereof, the maturity of food materials detected in real time is compared with the theoretical maturity of an ideal maturity curve at the corresponding moment, and when the comparison result has deviation, the actual heating curve of cooking is adjusted. The maturity of the food material detected in real time is the maturity of the surface of the food material, and the ideal maturity curve is the ideal maturity curve of the surface of the food material. The intelligent cooking utensil is provided with a storage unit, a main control unit and a mature parameter detection unit. And the main control unit compares the maturity of the food material detected in real time with the theoretical maturity of the ideal maturity curve at the corresponding moment, and adjusts the actual heating curve of cooking when the comparison result has deviation. According to the invention, the cooking process is ensured to be accurate in real time by monitoring the maturity of the food materials. According to the method, the maturity of the food material is taken as a judgment object, the detection result and the comparison result can directly reflect the maturity state of the food material, and the method has the characteristics of being direct and accurate.

Description

technical field [0001] The present invention relates to the technical field of intelligent cooking, in particular to a method for real-time cooking and preparation and an intelligent cooking utensil thereof. Background technique [0002] With the improvement of people's living standards, the cooking effect of the ingredients is no longer satisfied with the traditional basic requirements, but more and more attention is paid to the refinement of the cooking of the ingredients. [0003] In the prior art, the cooking of ingredients mostly relies on the user's operating experience, which cannot reach the refined standard. Moreover, in the prior art, during the cooking process of the ingredients, the maturity of the ingredients is in a vague state, and there is no accurate standard for how the ingredients can be cooked to achieve the best maturity. The current cooking methods cannot solve these problems. [0004] Therefore, in view of the deficiencies of the prior art, it is nece...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J27/00A47J37/06A47J36/00
CPCA47J27/00A47J37/06A47J36/00
Inventor 陈小平张明王成
Owner YUNMI HULIAN TECH (GUANGDONG) CO LTD
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