阅读说明：本技术 一种烹饪方法、装置、设备和计算机存储介质 (Cooking method, device, equipment and computer storage medium ) 是由 吴宗林 麻百忠 李信合 刘金明 何毅东 胡小玉 于 2019-03-05 设计创作，主要内容包括：本申请实施例公开了一种烹饪方法、装置、设备和计算机存储介质,其中,所述方法包括：首先获取第一食材的标识和第一食材的第一实际重量；当接收到第一烹饪指令时,根据所述第一食材的标识,确定历史烹饪记录,其中,所述历史烹饪记录用于表征烹饪所述第一食材和与所述第一食材关联的第二食材时,所述第一食材与所述第二食材之间的重量关系；根据所述历史烹饪记录和所述第一食材的第一实际重量,确定并输出所述第二食材的第一参考重量；获取用户放置第二食材的第二实际重量；当所述第一食材的参考重量和所述第二食材的实际重量满足预设条件时,对所述第一食材和所述第二食材进行烹饪。(The embodiment of the application discloses a cooking method, a cooking device, cooking equipment and a computer storage medium, wherein the method comprises the following steps: firstly, acquiring an identifier of a first food material and a first actual weight of the first food material; when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked; determining and outputting a first reference weight of the second food material according to the historical cooking record and a first actual weight of the first food material; acquiring a second actual weight of a second food material placed by a user; and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.)

1. A method of cooking, the method comprising:

acquiring an identifier of a first food material and a first actual weight of the first food material;

when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

determining and outputting a first reference weight of the second food material according to the historical cooking record and a first actual weight of the first food material;

acquiring a second actual weight of a second food material placed by a user;

and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

2. The cooking method of claim 1, wherein the historical cooking history comprises a historical weight of a first food material, a historical weight of a second food material, and a user score, and correspondingly, determining a first reference weight of the second food material according to the historical cooking history and an actual weight of the first food material comprises:

determining a target record from the historical cooking records based on the user score;

and determining the first reference weight according to the historical weight of the first food material, the historical weight of the second food material and the first actual weight in the target record.

3. The cooking method of claim 2, wherein determining the first reference weight from the historical weight of the first food material, the historical weight of the second food material, and the first actual weight in the target record comprises:

determining a first target proportion according to the historical weight of the second food material and the historical weight of the first food material;

determining the first reference weight according to the first actual weight and the first target proportion.

4. The cooking method of claim 1, further comprising:

when a second cooking instruction is received, determining a default record according to the identifier of the first food material, wherein the default record is a weight relation between the first food material and the second food material provided by a manufacturer;

determining and outputting a second reference weight of a second food material according to the default record and the first actual weight;

acquiring a third actual weight of a second food material placed by a user;

and cooking the first food material and the second food material when the second reference weight and the third actual weight meet preset conditions.

5. The cooking method according to claim 2 or 3, further comprising:

after the second actual weight of the second food material placed by the user is obtained, recording the first actual weight and the second actual weight;

acquiring and recording user scores of the user on the cooking results;

adding the first actual weight, the second actual weight, and the user score to the historical cooking record.

6. The cooking method of claim 1, further comprising:

acquiring the cooking times of which the user scores are larger than a first threshold value in the historical cooking records;

when the cooking times are larger than a second threshold value, determining a second target proportion according to the weight relation between the first food material and the second food material corresponding to the user score larger than the first threshold value;

when a first cooking instruction is received, determining a third reference weight of a second food material according to the first actual weight and the second target proportion.

7. The cooking method of claim 2, further comprising:

when the user scores in the historical cooking records are all smaller than a third threshold value, determining that no target record exists in the historical cooking records;

and determining and outputting a second reference weight of a second food material according to the default record and the first actual weight.

8. A cooking device, characterized in that it comprises: first acquisition unit, first determining unit, second acquisition unit, first cooking unit, wherein:

the first obtaining unit is used for obtaining the identifier of the first food material and the first actual weight of the first food material;

the first determining unit is used for determining a historical cooking record according to the identifier of the first food material when a first cooking instruction is received, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

the second determining unit is used for determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material;

the second obtaining unit is used for obtaining a second actual weight of a second food material placed by a user;

the first cooking unit is used for cooking the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet preset conditions.

9. A cooking apparatus, characterized in that the apparatus comprises a memory, a communication bus and a processor, wherein:

the memory is used for storing cooking programs;

the communication bus is used for realizing connection communication between the processor and the memory;

the processor for executing a cooking program stored in the memory to implement the steps of the cooking method according to any one of claims 1 to 7.

10. A computer storage medium, characterized in that the computer storage medium stores a cooking program which, when executed by a processor, implements the steps of the cooking method according to any one of claims 1 to 7.

Technical Field

The present application relates to the field of household appliance technologies, and in particular, but not limited to, a cooking method, apparatus, device, and computer storage medium.

Background

In daily life, when a user uses the electric cooker to cook, water with corresponding scales is usually put according to the amount of rice to be put. However, due to the fact that Chinese land is large and living, the produced rice is multiple in varieties, and some rice is long in standing time and fresh. Different rice species are in different areas, the effect of rice cooked by the same water line in the pot in the electric rice cooker can generate certain deviation, some rice can overflow during cooking, some rice can be uncooked, and the user is required to adjust the water quantity to be placed according to the actual application scene. Therefore, every time the user cooks rice or purchases different rice varieties, the user needs to try to cook the rice until the proper water amount is adjusted, and a good rice effect can not be cooked. The user is not convenient enough to use, and the intelligent electric cooker has the defect that the intelligent electric cooker is not intelligent at all.

Therefore, how to optimize the cooking effect according to the characteristics of the food materials of the user becomes a technical problem to be solved at present.

Disclosure of Invention

In view of the above, embodiments of the present application provide a cooking method, apparatus, device and computer storage medium.

The technical scheme of the embodiment of the application is realized as follows:

in a first aspect, an embodiment of the present application provides a cooking method, including:

acquiring an identifier of a first food material and a first actual weight of the first food material;

when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

determining and outputting a first reference weight of the second food material according to the historical cooking record and a first actual weight of the first food material;

acquiring a second actual weight of a second food material placed by a user;

and when the reference weight of the first food material and the actual weight of the second food material meet preset conditions, cooking the first food material and the second food material.

In a second aspect, embodiments of the present application provide a cooking apparatus, the apparatus including: first acquisition unit, first determining unit, second acquisition unit, first cooking unit, wherein:

the first obtaining unit is used for obtaining the identifier of the first food material and the first actual weight of the first food material;

the first determining unit is used for determining a historical cooking record according to the identifier of the first food material when a first cooking instruction is received, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked;

the second determining unit is used for determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material;

the second obtaining unit is used for obtaining a second actual weight of a second food material placed by a user;

the first cooking unit is used for cooking the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet preset conditions.

In a third aspect, an embodiment of the present application provides a cooking apparatus, the apparatus includes a memory, a communication bus, and a processor, wherein:

the memory is used for storing historical cooking records and default records;

the communication bus is used for realizing connection communication between the processor and the memory;

the processor is used for executing the cooking program stored in the memory so as to realize the steps of the cooking method when the cooking process is executed by the processor.

In a fourth aspect, embodiments of the present application provide a computer storage medium storing a cooking program, where the cooking program is executed by a processor to implement the steps of the cooking method.

The embodiment of the application provides a cooking method, a cooking device, cooking equipment and a computer storage medium, wherein the method comprises the following steps: acquiring an identifier of a first food material and a first actual weight of the first food material; when a first cooking instruction is received, determining a historical cooking record according to the identifier of the first food material, wherein the historical cooking record is used for representing the weight relationship between the first food material and a second food material associated with the first food material when the first food material and the second food material are cooked; determining and outputting a first reference weight of the second food material according to the historical cooking record and the first actual weight of the first food material; then, acquiring a second actual weight of a second food material placed by the user; and finally, cooking the first food material and the second food material when the reference weight of the first food material and the actual weight of the second food material meet preset conditions. Therefore, the cooking habits of the user and the tastes of the user to a certain food material can be known by using the historical cooking data of the user, so that the cooking methods meeting the personal preferences of the user can be obtained for different cooking food materials, and the taste requirements of the user to different food materials are further met.

Drawings

FIG. 1 is a schematic diagram of a cooking system according to an embodiment of the present disclosure;

fig. 2 is a schematic flow chart of an implementation of a cooking method provided in an embodiment of the present application;

fig. 3 is a schematic flow chart of another implementation of a cooking method provided in an embodiment of the present application;

fig. 4 is a schematic flow chart of another implementation of the cooking method according to the embodiment of the present application;

fig. 5 is a schematic flow chart of still another implementation of the cooking method according to the embodiment of the present application;

fig. 6 is a schematic flow chart of still another implementation of the cooking method according to the embodiment of the present application;

FIG. 7 is a schematic flow chart illustrating a cooking method in an initial use of a cooking device according to an embodiment of the present application;

FIG. 8 is a schematic flow chart illustrating an implementation of a cooking method of the cooking device in non-initial use according to the embodiment of the present application;

FIG. 9 is a schematic diagram of a cooking device according to an embodiment of the present disclosure;

fig. 10 is a schematic structural diagram of a cooking device according to an embodiment of the present application.

Detailed Description

The technical solution in the embodiments of the present application will be clearly and completely described below with reference to the drawings in the embodiments of the present application. It should be noted that the described embodiments are only a part of the embodiments of the present application, and not all embodiments. All other embodiments obtained by a person skilled in the art without making any inventive step on the basis of the embodiments presented in the present application shall fall within the scope of protection of the present application.

Fig. 1 is a schematic structural diagram of a cooking system according to an embodiment of the present application, and as shown in fig. 1, the cooking system includes: cooking device 101, terminal 102 and server 103.

Wherein, a communication connection is established between the cooking device 101 and the terminal 102, and a communication connection is established between the terminal 102 and the server 103. A cooking Application (APP) is installed on the terminal 102, the background service of the APP is the server 103, and the terminal 102 and the server 103 transmit and receive data to and from each other through the APP.

In practical applications, the cooking device 101 may obtain the weight of the placed food material and send the weight of the food material to the terminal 102.

After obtaining the weight, the terminal 102 sends an instruction to the server 103 and obtains a directed weight of another food material for the instruction. Here, the user's instruction may be divided into two types, one is to obtain the reference weight through the history cooking record, and the server 103 returns a guidance weight to the terminal 102 according to the history cooking record; another instruction may be that the user does not refer to the historical cooking record, and the server 103 determines the guiding weight of another food material according to the weight of the food material placed by the user and the default corresponding relation table. Here, the default correspondence may be a table of correspondence between weights of at least two food materials obtained by a manufacturer in a laboratory when the cooking apparatus is shipped from a factory.

For example, user a makes rice using an electric rice cooker. First, the user a puts the rice in the inner container of the rice cooker, and the rice cooker obtains the weight of the rice through the built-in weighing sensor. Then the rice cooker sends the rice weight to the user A, and the user A can send an instruction for finishing the cooking through the historical cooking record to the server through the corresponding APP in the mobile phone. The server gives a reference water weight according to the weight of rice placed by the user A.

The user a reproduces the water from the reference water and obtains the actual water weight. When the actual water weight does not meet the preset condition, the electric rice cooker gives out a warning to warn that the current water level can not normally cook rice until the actual water weight meets the preset condition. The user A presses the cooking key, and the electric cooker starts to cook rice.

In other embodiments, the reference weight output may also be made by the cooking appliance. At the moment, the cooking equipment calculates the reference water weight according to the actual rice weight placed by the user and the historical cooking record stored by the cooking equipment, displays the reference water weight on a display screen of the cooking equipment, or marks scales in the pot in an infrared mode and the like, and further provides reference for the user.

The cooking method provided in the examples of the present application is further described below by way of example.