(Machine Translation by Espacenet)
`
`Bibliographic data
`
`CN108415311 (A)
`
`- Cooking device control method and device
`
`Inventor(s):
`
`ZENG LUTIAN; LEI JUN; WANG YUNFENG; JIANG DEYONG; HUANG SHUFENG;
`
`LIU WENHUA; ZHANG FAN
`
`Applicant(s):
`
`FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
`
`Classification:
`
`- international:
`
`G05B19/042
`
`- cooperative:
`
`G05B19/0423 (CN); G05B2219/2643 (CN)
`
`Application number:
`CN20171071094 20170209
`
`Priority number(s):
`CN20171071094 20170209
`
`Abstract
`
`Abstract of CN108415311 (A)
`
`The embodiment of the invention discloses a cooking device control method and device.
`
`The method comprises the steps of: obtaining food material information of food materials
`
`to be processed; obtaining user's physiological index information; generating cooking
`
`parameters of a cooking processing according to the food materials to be processed and
`
`the user's physiological
`
`index information; and controlling the cooking state of the
`
`cooking device in the cooking process according to the cooking parameters of the
`
`cooking process. The cooking device control method and device control the cooking
`
`processof the food materials according to the user's physiological index information so
`
`as to improve the execution efficiency of the cooking device for cooking.
`
`
`
`Bibliographic data
`
`CN108415311 (A)
`
`- Cooking device control method and device
`
`Inventor(s):
`
`ZENG LUTIAN; LEI JUN; WANG YUNFENG; JIANG DEYONG; HUANG SHUFENG;
`
`LIU WENHUA; ZHANG FAN
`
`Applicant(s):
`
`FOSHAN SHUNDE MIDEA ELECTRICAL HEATING APPLIANCES MFG CO LTD
`
`Classification:
`
`- international:
`
`G05B19/042
`
`- cooperative:
`
`G05B19/0423 (CN); G05B2219/2643 (CN)
`
`Application number:
`CN20171071094 20170209
`
`Priority number(s):
`CN20171071094 20170209
`
`Abstract
`
`Abstract of CN108415311 (A)
`
`The embodiment of the invention discloses a cooking device control method and device.
`
`The method comprises the steps of: obtaining food material information of food materials
`
`to be processed; obtaining user's physiological index information; generating cooking
`
`parameters of a cooking processing according to the food materials to be processed and
`
`the user's physiological
`
`index information; and controlling the cooking state of the
`
`cooking device in the cooking process according to the cooking parameters of the
`
`cooking process. The cooking device control method and device control the cooking
`
`processof the food materials according to the user's physiological index information so
`
`as to improve the execution efficiency of the cooking device for cooking.
`
`
`
`Claims
`
`Notice
`
`This translation is machine-generated.
`
`It cannot be guaranteed that it
`
`is intelligible,
`
`accurate, complete,
`
`reliable or fit for specific purposes. Critical decisions, such as
`
`commercially relevantor financial decisions, should not be based on machine-translation
`
`output.
`
`CLAIMS CN108415311A
`
`A control method for cooking equipment, characterized in that the method comprises:
`
`Obtain the ingredient information of the ingredients to be processed;
`
`Obtain the user's physiological index information;
`
`generating cooking parameters of the cooking process according to the food to be
`
`processed and the physiological index information of the user;
`
`The cooking state of the cooking device in the cooking process is controlled according
`
`to the cooking parameters of the cooking process.
`
`The method according to claim 1, further comprising:
`
`Acquiring ingredient information required for cooking the food to be processed according
`
`to the food to be processed and the physiological index information of the user;
`
`Prompt the ingredient information.
`
`The method according to claim 1, wherein said acquiring the user's physiological index
`
`
`
`information comprises:
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`The method according to claim 1, wherein the cooking parameters of the cooking
`
`process specifically include:
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`cooking process.
`
`The method according to claim 4, wherein the cooking parameters of the cooking
`
`processalso include:
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`The method according to claim 4, characterized in that the duration corresponding to
`
`each stage of the cooking process and the cooking temperature value are characterized
`
`by a cooking curve.
`
`A control device, characterized in that the control device is applied to cooking equipment,
`
`and the device includes: a first acquisition module, a second acquisition module, a
`
`generation module and a control module; wherein,
`
`
`
`The first acquisition module is used to acquire food material information of the food
`
`material to be processed;
`
`The second acquiring module is used to acquire the user's physiological
`
`index
`
`information;
`
`The generating module is configured to generate cooking parameters of a cooking
`
`process according to the food material to be processed and the physiological
`
`index
`
`information of the user;
`
`The control module is configured to control the cooking state of the cooking device in the
`
`cooking process according to the cooking parameters of the cooking process.
`
`The device according to claim 7, further comprising: a third acquisition module and a
`
`prompt module; wherein,
`
`The third obtaining module is configured to obtain ingredient information required for
`
`cooking the food to be processed according to the food to be processed and the user's
`
`physiological index information;
`
`The prompting module is used for prompting the ingredient information.
`
`The device according to claim 7, wherein the second acquiring module is configured to:
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`10.
`
`
`
`The device according to claim 7, wherein the cooking parameters of the cooking process
`
`specifically include:
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`cooking process.
`
`11.
`
`The device according to claim 10, wherein the cooking parameters of the cooking
`
`processfurther include:
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`12.
`
`A cooking device, characterized in that the cooking device comprises the control device
`
`according to any one of claims 7 to 11.
`
`Description
`Notice
`
`This translation is machine-generated.
`
`It cannot be guaranteed that it
`
`is intelligible,
`
`accurate, complete,
`
`reliable or fit for specific purposes. Critical decisions, such as
`
`commercially relevant or financial decisions, should not be based on machine-translation
`
`output.
`
`DESCRIPTION CN108415311A
`
`Method and device for controlling cooking equipment
`
`[0001]
`
`technical field
`
`[0002]
`
`
`
`The invention relates to the technical field of household appliances,
`
`in particular to a
`
`control method and device for cooking equipment.
`
`[0003]
`
`Background technique
`
`[0004]
`
`At present, the cooking equipment in household appliances has been able to realize the
`
`dishes and food that need to be cooked through the open flame stove, and during the
`
`cooking process of the cooking equipment, the user only needs to put ingredients into
`
`the cooking equipment, and then the entire cooking process is automatically performed
`
`by the cooking equipment. Complete, there is no need for the user to be on the side to
`
`control the cooking methodlike the traditional open flame stove.
`
`Greatly facilitate the use of users.
`
`[0005]
`
`However, with the development of
`
`intelligent
`
`technology,
`
`the intelligentization of
`
`household appliances is the future development trend. Therefore, in addition to being
`
`able to automatically complete the cooking process, the current cooking equipmentstill
`
`cannot perform corresponding cooking processes according to the individual differences
`
`of users, thereby reducing the The efficiency with which cooking equipment performs
`
`cooking.
`
`[0006]
`
`Contents of the invention
`
`[0007]
`
`In order to solve the above technical problems, the embodimentsof the present invention
`
`expect to provide a cooking device control method and device, which can control the
`
`cooking process of ingredients according to the user's physiological state index, thereby
`
`
`
`improving the cooking execution efficiency of the cooking device.
`
`[0008]
`
`Technical scheme of the present invention is realized like this:
`
`[0009]
`
`In a first aspect, an embodiment of the present
`
`invention provides a method for
`
`controlling a cooking device, the method comprising:
`
`[0010]
`
`Obtain the ingredient information of the ingredients to be processed;
`
`[0011]
`
`Obtain the user's physiological index information;
`
`[0012]
`
`generating cooking parameters of the cooking process according to the food to be
`
`processed and the physiological index information of the user;
`
`[0013]
`
`The cooking state of the cooking device in the cooking process is controlled according
`
`to the cooking parameters of the cooking process.
`
`[0014]
`
`In the above scheme, the method also includes:
`
`[0015]
`
`Acquiring ingredient information required for cooking the food to be processed according
`
`
`
`to the food to be processed and the physiological index information of the user;
`
`[0016]
`
`Prompt the ingredient information.
`
`[0017]
`
`In the above solution,
`includes:
`
`[0018]
`
`the acquisition of the user's physiological
`
`index information
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`[0019]
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`[0020]
`
`Inthe above scheme, the cooking parameters of the cooking processspecifically include:
`
`[0021]
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`cooking process.
`
`[0022]
`
`Inthe above scheme, the cooking parameters of the cooking processalso include:
`
`[0023]
`
`
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`[0024]
`
`In the above solution, the duration corresponding to each stage of the cooking process
`
`and the cooking temperature value are characterized by a cooking curve.
`
`[0025]
`
`Inthe second aspect, the embodiment of the present invention provides a control device,
`
`the control device is applied to cooking equipment, and the device includes: a first
`
`acquisition module, a second acquisition module, a generation module and a control
`
`module; wherein,
`
`[0026]
`
`The first acquisition module is used to acquire food material information of the food
`
`material to be processed;
`
`[0027]
`
`The second acquiring module is used to acquire the user's physiological
`
`index
`
`information;
`
`[0028]
`
`The generating module is configured to generate cooking parameters of a cooking
`
`process according to the food material to be processed and the physiological index
`
`information of the user;
`
`[0029]
`
`The control module is configured to control the cooking state of the cooking device in the
`
`cooking process according to the cooking parameters of the cooking process.
`
`
`
`[0030]
`
`Inthe above solution, the device further includes: a third acquisition module and a prompt
`
`module; wherein,
`
`[0031]
`
`The third obtaining module is configured to obtain ingredient information required for
`
`cooking the food to be processed according to the food to be processed and the user's
`
`physiological index information;
`
`[0032]
`
`The prompting module is used for prompting the ingredient information.
`
`[0033]
`
`Inthe above solution, the second acquisition module is used for:
`
`[0034]
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`[0035]
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`[0036]
`
`Inthe above scheme, the cooking parameters of the cooking processspecifically include:
`
`[0037]
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`
`
`cooking process.
`
`[0038]
`
`Inthe above scheme, the cooking parameters of the cooking processalso include:
`
`[0039]
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`[0040]
`
`In a third aspect, an embodiment of the present invention provides a cooking device,
`
`which includes the control device according to any one of the second aspect.
`
`[0041]
`
`Embodiments of the present invention provide a method and device for controlling
`
`cooking equipment; after acquiring the ingredients to be processed,
`
`the user's
`
`physiological
`
`index information is obtained, and a cooking process is generated
`
`according to the ingredients to be processed and the user's physiological
`
`index
`
`information Cooking parameters; so that the cooking process of the ingredients can be
`
`controlled according to the user's physiological state index, and the execution efficiency
`
`of cooking by the cooking device is improved.
`
`[0042]
`
`Description of drawings
`
`[0043]
`
`Fig.
`
`1
`
`is a schematic flowchart of a control method of a cooking device provided by an
`
`embodiment of the present invention;
`
`[0044]
`
`
`
`FIG. 2 is a schematic diagram of an application scenario provided by an embodiment of
`
`the present invention;
`
`[0045]
`
`Fig. 3 is a schematic flowchart of a specific implementation of a control method for
`
`cooking equipment provided by an embodiment of the present invention;
`
`[0046]
`
`Fig. 4 is a schematic structural diagram of a control device provided by an embodiment
`
`of the present invention;
`
`[0047]
`
`Fig. 5 is a schematic structural diagram of another control device provided by an
`
`embodiment of the present invention;
`
`[0048]
`
`Fig. 6 is a schematic structural diagram of a cooking device provided by an embodiment
`
`of the present invention.
`
`[0049]
`
`Detailed ways
`
`[0050]
`
`The following will clearly and completely describe the technical solutions in the
`
`embodiments of the present invention with reference to the drawings in the embodiments
`
`of the present invention.
`
`[0051]
`
`
`
`Embodiment one
`
`[0052]
`
`Referring to Fig. 1, it shows a control method provided by an embodiment of the present
`
`invention, which can be applied to cooking equipment, and the method can include:
`
`[0053]
`
`$101: Obtain ingredient information of the ingredients to be processed;
`
`[0054]
`
`It can be understood that cooking equipment usually includes a container for holding
`
`ingredients, and a camera can besetin the container to collect image information of the
`
`ingredients to be processed, and then identify the ingredient
`
`information of the
`
`ingredients to be processed according to the image information.
`
`It is also possible to set a food probe in the container, and obtain food information of the
`
`food to be processed by invading the probe into the food and applying an electric field.
`
`In addition,
`
`it is also possible to set a number of buttons corresponding to commonly
`
`used cooking ingredients on the cooking device, and obtain the ingredient information of
`
`the ingredients to be processed by receiving the user's touch on the buttons; or, after the
`
`cooking device with the network access function is associated with the user terminal ,
`
`acquire the ingredient information of the ingredient to be processed by receiving the
`
`ingredient information input by the userin the terminal.
`
`[0055]
`
`$102: Obtain physiological index information of the user;
`
`[0056]
`
`Specifically, the user's physiological index information may include multiple physiological
`
`index data of the user; such as blood pressure, blood sugar, age, gender, pulse, past
`
`
`
`medical history, and allergens.
`
`[0057]
`
`Exemplarily, for step S102, obtaining the user's physiological index information may
`
`specifically include:
`
`[0058]
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`[0059]
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`[0060]
`
`For the above example, the detection device may bean intelligent physiological detector
`
`associated with cooking equipment, such as an intelligent electronic blood pressure
`
`monitor, thermometer, blood glucose meter, smart bracelet, health data cloud system,
`
`etc.; when the detection device collects or collects the user's physiological After receiving
`
`the index data, the physiological index data is sent to the cooking device.
`
`[0061]
`
`The terminal device refers to the smart terminal that the user carries on a daily basis. It
`
`can be associated with the cooking device through the installed application program. The
`
`terminal device records the user's health status data, which can be the user's
`
`physiological index data.
`
`[0062]
`
`$103: Generate cooking parameters of a cooking process according to the food to be
`
`processed and the physiological index information of the user;
`
`
`
`[0063]
`
`Exemplarily, the cooking parameters of the cooking process specifically include:
`
`[0064]
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`cooking process.
`
`[0065]
`
`It should be noted that, after the ingredients to be processed are identified and the
`
`physiological index information of the user is obtained, the cooking device can obtain the
`
`corresponding parameters of the cooking process according to the mapping relationship
`
`between the preset ingredients and physiological index information and the parameters
`
`of the cooking process. , specifically the duration and temperature values corresponding
`
`to each stage of the cooking process.
`
`Inthe specific implementation process, the duration corresponding to each stage of the
`
`cooking process and the cooking temperature value can be represented by the cooking
`curve.
`
`[0066]
`
`It can be understood that usually a complete cooking processincludesat least one stage,
`
`and the duration of each stage and the temperature value of each stage will affect the
`
`result of food processing.
`
`For example, short-term stir-frying at high temperature and long-term stewing at medium
`
`temperature will have different effects on the taste and nutritional level of ingredients.
`
`[0067]
`
`In addition, for the electric pressure cooker, the cooking parameters of the cooking
`
`processalso include:
`
`
`
`[0068]
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`[0069]
`
`Understandably, in the cooking chamberof the electric pressure cooker, the pressure
`
`values at different stages will also affect the result of food processing.
`
`For example, for rice and meat products, it is necessary for the cooking chamber to have
`
`different pressure values to achieve good taste during cooking.
`
`[0070]
`
`Exemplarily, after the ingredients to be processed are identified and the user's
`
`physiological index information is obtained, it may also include:
`
`[0071]
`
`Acquiring ingredient information required for cooking the food to be processed according
`
`to the food to be processed and the physiological index information of the user;
`
`[0072]
`
`Prompt the ingredient information.
`
`[0073]
`
`It should be noted that different ingredients require different ingredients, and the user's
`
`physiological index information will also affect the selection of ingredients.
`
`The ingredient
`
`information may include the types of ingredients required and the
`
`amountsof ingredients required for each type of ingredient.
`
`
`
`For example, two ingredients, salt and oil, are needed when stewing pork rib soup, and
`
`whenthe user's physiological index information indicates that the user's blood pressure
`
`is high, the required amountof salt and oil should be small.
`
`[0074]
`
`$104: Control the cooking state of the cooking device in the cooking process according
`
`to the cooking parameters of the cooking process.
`
`[0075]
`
`Specifically, when the duration corresponding to each stage of the cooking process and
`
`the cooking temperature value in the cooking parameters of the cooking process are
`
`represented by the cooking curve, the cooking device maystart the cooking device and
`
`cook the ingredients according to the cooking curve.
`
`[0076]
`
`This embodiment provides a control method. After obtaining the ingredients to be
`
`processed, the physiological index information of the user is obtained, and the cooking
`
`parameters of the cooking process are generated according to the ingredients to be
`
`processed and the physiological index information of the user; The user's physiological
`
`state indicators are used to control the cooking process of the ingredients, which
`
`improves the cooking execution efficiency of the cooking equipment.
`
`[0077]
`
`Taking the electric pressure cooker as an example, when the user puts the ribs into the
`
`electric pressure cooker, the camera inside the electric pressure cooker can take photos
`
`of the ribs and recognize that the ingredients to be processed are ribs; Physiological
`
`detectors (such as smart electronic blood pressure monitors,
`
`thermometers, blood
`
`glucose meters, smart bracelets, health clouds, etc.) obtain the user's physiological index
`
`information. High (normal value is low pressure 80-90/high pressure 120-140), and other
`
`health parameters are normal. Therefore, the electric pressure cooker generates cooking
`
`parameters for light food based on the ingredients to be processed for ribs and the
`
`physiological index information of the above-mentioned users, and It can also determine
`
`
`
`the seasoning ingredient information, and remind and inform the user.
`
`The cooking parameters are characterized by the firepower cooking curve as medium
`
`and small firepower, long-time simmering. After the cooking parameters are generated,
`
`the electric pressure cooker will cook according to the cooking parameters and control
`
`the cooking state in the cooking process to achieve the food. Soft and nutritious, meeting
`
`the needs of 60-year-olds.
`
`[0078]
`
`It should also be noted that,
`
`in addition to the electric pressure cooker, the cooking
`
`equipment involved in this embodiment may also include household appliances with
`
`cooking functions such aselectric rice cookers, induction cookers, soybean milk makers,
`
`juicers, and electric kettles.
`
`[0079]
`
`Embodiment two
`
`[0080]
`
`Based on the same technical concept as the preceding embodiments, this embodiment
`
`specifically describes the technical solutions of the above embodiments. The scene set
`
`in this embodiment is shown in Figure 2. The cooking deviceis an electric rice cooker as
`
`an example. The electric rice cooker has network access Function, not only can interact
`
`with the detection equipment that detects the user's physiological index data, such as
`
`smart electronic blood pressure monitor, thermometer, blood glucose meter, smart
`
`bracelet, etc.; it can also interact with the smart terminal that the user carries.
`
`In this embodiment, the detection device is specifically set as a blood pressure meter.It
`
`can be understood that this embodiment only uses a blood pressure meter to describe
`
`the technical solution, and does notlimitit.
`
`[0081]
`
`Referring to Figure 3, the solution of this embodiment mayinclude:
`
`
`
`[0082]
`
`$301: The electric rice cooker takes images of the ingredients to be processed through
`
`the camera inside the cooker, and determinesthat the ingredients to be processed are
`
`pork ribs according to the images;
`
`[0083]
`
`$302: The electronic blood pressure meter collects the blood pressure value of the user;
`
`[0084]
`
`It should be noted that,
`
`in this embodiment, there is no limitation on the execution
`
`sequence of step S301 and step S302.
`
`[0085]
`
`Specifically, the user's blood pressure value may be 95/145.
`
`[0086]
`
`$303: The electronic blood pressure monitor sends the blood pressure value to the rice
`
`cooker;
`
`[0087]
`
`$304: the user terminal sends the age information of the user to the rice cooker;
`
`[0088]
`
`It can be understood that the blood pressure value and age information in step S303 and
`
`step S304 can be regarded as the user's physiological index information.
`
`[0089]
`
`
`
`$304: The rice cooker determines the ingredient information required for cooking the ribs
`
`according to the ingredient to be processed being ribs and the blood pressure value of
`
`the user, and prompts for the ingredient information;
`
`[0090]
`
`It can be understood that since the normal range of human blood pressure is (80-
`
`90)/(120-140), it can be determined that the user's blood pressureis relatively high, so
`
`when cooking ribs, the required ingredients are oil and salt , and a small amountofoil
`and salt.
`
`[0091]
`
`$305: The electric rice cooker determines the cooking parameters for the cooking
`
`processof the ribs according to the ingredient to be processed being the ribs and the
`
`age of the user;
`
`[0092]
`
`In this embodiment, the age of the user is set to be 60 years old. Therefore, the
`
`corresponding cooking process should be to stew the pork ribs for a long time with
`
`medium and low heat, so that the food is cooked thoroughly, the taste is soft, and the
`nutrition is rich.
`
`The corresponding cooking parameters can be to maintain the cooking firepower at
`
`medium temperature, and maintain the cooking time for a long time.
`
`[0093]
`
`$306: The electric rice cooker starts the cooking process according to the cooking
`
`parameters of the cooking process.
`
`[0094]
`
`In this embodiment,
`
`through the specific and detailed description of the technical
`
`solutions of the foregoing embodiments,it can be seen that the technical solutions of the
`
`
`
`embodiments of the present invention can control the cooking process of the ingredients
`
`according to the user's physiological state indicators, and improve the cooking efficiency
`
`of the cooking equipment. effectiveness.
`
`[0095]
`
`Embodiment Three
`
`[0096]
`
`Based on the same technical idea of the foregoing embodiments, see FIG. 4 , which
`
`shows a control device 40 provided by an embodiment of the present invention, the
`
`control device 40 can be applied to cooking equipment, and the device 40 includes: a
`
`first acquisition module 401, a second acquisition module 402, a generation module 403
`
`and a control module 404; wherein,
`
`[0097]
`
`The first acquisition module 401 is configured to acquire food material information of the
`
`food material to be processed;
`
`[0098]
`
`The second acquiring module 402 is configured to acquire the user's physiological index
`
`information;
`
`[0099]
`
`The generating module 403 is configured to generate cooking parameters of a cooking
`
`process according to the food to be processed and the physiological index information
`
`of the user;
`
`[0100]
`
`The control module 404 is configured to control the cooking status of the cooking device
`
`in the cooking process according to the cooking parameters of the cooking process.
`
`
`
`[0101]
`
`In the above solution,
`
`referring to FIG. 5 , the device 50 further includes: a third
`
`acquisition module 405 and a prompt module 406; wherein,
`
`[0102]
`
`The third obtaining module 405 is configured to obtain ingredient information required for
`
`cooking the food to be processed according to the food to be processed and the
`
`physiological index information of the user;
`
`[0103]
`
`The prompting module 406is configured to prompt the ingredient information.
`
`[0104]
`
`Inthe above solution, the second acquiring module 402 is configuredto:
`
`[0105]
`
`receiving user physiological index data sent by a detection device associated with the
`
`cooking device;
`
`[0106]
`
`Or, receiving user physiological index data sent by a terminal device associated with the
`
`cooking device.
`
`[0107]
`
`It should be noted that the detection device can be an intelligent physiological detector
`
`associated with the cooking device, such as an intelligent electronic blood pressure
`
`monitor, a thermometer, a blood glucose meter, a smart bracelet, a health data cloud
`
`system, etc.; After receiving the physiological index data, send the physiological index
`
`
`
`data to the cooking device.
`
`[0108]
`
`The terminal device refers to the smart terminal that the user carries on a daily basis. It
`
`can be associated with the cooking device through the installed application program. The
`
`terminal device records the user's health status data, which can be the user's
`
`physiological index data.
`
`[0109]
`
`Inthe above scheme, the cooking parameters of the cooking processspecifically include:
`
`[0110]
`
`The duration and/or cooking temperature value corresponding to each stage of the
`
`cooking process.
`
`[0111]
`
`It can be understood that usually a complete cooking processincludesat least one stage,
`
`and the duration of each stage and the temperature value of each stage will affect the
`
`result of food processing.
`
`For example, short-term stir-frying at high temperature and long-term stewing at medium
`
`temperature will have different effects on the taste and nutritional level of ingredients.
`
`[0112]
`
`In addition, for electric pressure cookers, the cooking parameters of the cooking process
`
`also include:
`
`[0113]
`
`The pressure values in the cooking chamber of the cooking device corresponding to
`
`each stage of the cooking process.
`
`
`
`[0114]
`
`Inthe specific implementation process, the duration corresponding to each stage of the
`
`cooking process and the cooking temperature value can be represented by the cooking
`curve.
`
`[0115]
`
`Embodiment Four
`
`[0116]
`
`Referring to FIG. 6 ,
`
`it shows a cooking device 60 provided by an embodiment of the
`
`present invention, which may include the control device 40 described in any of the
`
`foregoing embodiments.
`
`[0117]
`
`Thoseskilled in the art should understand that the embodiments of the present invention
`
`may be provided as methods, systems, or computer program products.
`
`Accordingly, the present invention can take the form of a hardware embodiment, a
`
`software embodiment, or an embodiment combining software and hardware aspects.
`
`Furthermore, the present invention may take the form of a computer program product
`
`embodied on one or more computer-usable storage media (including but not limited to
`
`disk storage and optical storage, etc.) having computer-usable program code embodied
`therein.
`
`[0118]
`
`The present invention is described with reference to flowchart illustrations and/or block
`
`diagrams of methods, apparatus (systems), and computer program products according
`to embodiments of the invention.
`
`
`
`It should be understood that each procedure and/or block in the flowchart and/or block
`
`diagram, and a combination of procedures and/or blocks in the flowchart and/or block
`
`diagram can be realized by computer program instructions.
`
`These computer program instructions may be provided to a general purpose computer,
`
`special purpose computer, embedded processor, or processor of other programmable
`
`data processing equipment to produce a machine suchthat the instructions executed by
`
`the processor of the computer or other programmable data processing equipment
`
`produce a An apparatus for realizing the functions specified in one or more procedures
`
`of the flowchart and/or one or more blocks of the block diagram.
`
`[0119]
`
`These computer program instructions may also be stored in a computer-readable
`
`memory capable of directing a computer or other programmable data processing
`
`apparatus to operate in a specific manner, such that the instructions stored in the
`
`computer-readable memory produce an article of manufacture comprising instruction
`
`means, the instructions The device realizes the function specified in one or more
`
`proceduresof the flowchart and/or one or more blocks of the block diagram.
`
`[0120]
`
`These computer program instructions can also be loaded onto a computer or other
`
`programmable data processing device, causing a series of operational steps to be
`
`performed on the computer or other programmable device to produce a computer-
`
`implemented process, thereby The instructions provide steps for implementing the
`
`functions specified in the flow chart or blocks of the flowchart and/or the block or blocks
`
`of the block diagrams.
`
`[0121]
`
`The above descriptions are only preferred embodiments of the present invention, and
`
`are not intended to limit the protection scope of the present invention.
`
`
`
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