CN105892352A - Cooking length recommending method and apparatus - Google Patents

Abstract

The present disclosure relates to a method and device for recommending cooking duration, and belongs to the technical field of mobile communication. The method includes: obtaining ingredient information in the cooking device; recommending a cooking time corresponding to the ingredient information according to the ingredient information. The present disclosure recommends the cooking duration corresponding to the ingredient information according to the ingredient information, so that the user can cook the ingredient according to the recommended cooking duration, thereby improving the taste of the cooked ingredient and improving the user experience.

Description

Recommended methods and devices for cooking time

technical field

The present disclosure relates to the technical field of mobile communication, and in particular to a method and device for recommending cooking duration.

Background technique

With the development of mobile communication technology, the functions of mobile terminals such as smart phones continue to expand, and users can install applications with various functions in mobile terminals according to their needs. An application through which users can obtain healthy eating menus, healthy cooking solutions, weight loss menus, and more. Moreover, as the application of smart home appliances becomes more and more widespread, users can also install a control application that matches the control of smart home appliances in the mobile terminal according to their needs, and control the smart home appliances through the control application, which will greatly improve Convenience to the daily life of users.

Contents of the invention

In order to overcome the problems existing in related technologies, embodiments of the present disclosure provide a method and device for recommending cooking time. Described technical scheme is as follows:

According to the first aspect of an embodiment of the present disclosure, a method for recommending a cooking duration is provided, the method comprising: acquiring ingredient information in a cooking device; recommending a cooking duration corresponding to the ingredient information according to the ingredient information; according to the The cooking time controls the cooking device to cook the ingredients.

As described above, the acquisition of food material information in the cooking equipment includes:

For ingredients that are added sequentially, scan the current ingredients in the cooking device through the camera, and determine the type information and weight information of the current ingredients in the cooking device according to the scanning results; or,

Scanning the two-dimensional code on the package of the current food through the camera to identify the type information of the current food, and receiving the weight information of the current food sent by the cooking device; or,

The type information and the weight information of the current food material are obtained from the induction device on the package of the current food material.

In the above method, the recommending the cooking duration corresponding to the ingredient information according to the ingredient information includes:

Based on the correspondence between the pre-saved ingredient information and the cooking duration, the cooking duration corresponding to the ingredient information is recommended.

In the above method, the recommending the cooking duration corresponding to the ingredient information according to the ingredient information includes:

sending the ingredient information to a server, so that the server determines the cooking duration corresponding to the ingredient information according to the ingredient information;

The cooking duration sent by the server is received.

According to the above method, the controlling the cooking device to cook the ingredients according to the cooking time includes:

The cooking time is sent to the cooking device, so that the cooking device cooks the ingredients according to the cooking time.

The method as described above, the method further comprising:

Receive the taste information set by the user;

Wherein, recommending the cooking duration corresponding to the ingredient information according to the ingredient information includes:

A cooking time corresponding to the ingredient information is recommended according to the ingredient information and the taste information.

According to the second aspect of the embodiments of the present disclosure, there is provided an apparatus for recommending cooking time, the apparatus includes an acquisition module configured to acquire ingredient information in cooking equipment; a recommendation module configured to recommend ingredients according to the ingredient information The cooking time corresponding to the above ingredient information.

The device as described above, the acquisition module includes:

The first acquisition unit is configured to scan the current ingredients in the cooking device through the camera for the ingredients that are added sequentially, and determine the type information and weight information of the current ingredients in the cooking device according to the scanning results; or,

The second acquisition unit is configured to scan the QR code on the package of the current food through the camera to identify the type information of the current food for the food added in sequence, and receive the weight information of the current food sent by the cooking device ;or,

The third obtaining unit is configured to obtain the type information and weight information of the current food material from the sensing device on the package of the current food material for the food material added sequentially;

A control module configured to control the cooking device to cook the ingredients according to the cooking duration.

The device as described above, the recommendation module includes:

The first recommendation unit is configured to recommend a cooking duration corresponding to the ingredient information based on a pre-stored correspondence between ingredient information and cooking duration.

The device as described above, the recommendation module includes:

The first sending unit is configured to send the ingredient information to a server, so that the server determines the cooking duration corresponding to the ingredient information according to the ingredient information;

A receiving unit configured to receive the cooking duration sent by the server.

The device as described above, the control module includes:

The second sending unit is configured to send the cooking time to the cooking device, so that the cooking device cooks the ingredients according to the cooking time.

The device as described above, the device further comprising:

The receiving module is configured to receive taste information set by the user;

Wherein, the recommendation module also includes:

The second recommendation unit is configured to recommend a cooking duration corresponding to the ingredient information according to the ingredient information and the taste information.

According to a third aspect of the embodiments of the present disclosure, there is provided an apparatus for recommending cooking time, the apparatus comprising: a processor; a memory for storing processor-executable instructions; wherein the processor is configured to: acquire cooking The ingredient information in the device; recommending the cooking duration corresponding to the ingredient information according to the ingredient information; controlling the cooking device to cook the ingredient according to the cooking duration.

The technical solutions provided by the embodiments of the present disclosure may include the following beneficial effects:

After obtaining the ingredient information in the cooking equipment, the cooking time corresponding to the ingredient information can be recommended according to the ingredient information, so that the user can cook the ingredients according to the recommended cooking time, thereby improving the taste of the cooked ingredients and improving the user experience. .

It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the present disclosure.

Description of drawings

The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the disclosure and, together with the description, serve to explain the principles of the disclosure.

Fig. 1 is a flow chart of a method for recommending cooking time according to an exemplary embodiment.

Fig. 2 is a flowchart of a method for recommending cooking time according to another exemplary embodiment.

Fig. 3 is a flow chart of a method for recommending cooking time according to another exemplary embodiment.

Fig. 4 is a flow chart of a method for recommending cooking time according to another exemplary embodiment.

Fig. 5 is a block diagram of an apparatus for recommending cooking duration according to an exemplary embodiment.

Fig. 6 is a block diagram of an apparatus for recommending cooking duration according to another exemplary embodiment.

Fig. 7 is a block diagram of an apparatus for recommending cooking duration according to another exemplary embodiment.

Fig. 8 is a block diagram of an apparatus for recommending cooking duration according to another exemplary embodiment.

Fig. 9 is a block diagram of an apparatus 900 for recommending cooking time according to an exemplary embodiment.

By means of the above-mentioned drawings, certain embodiments of the present disclosure have been shown and will be described in more detail hereinafter. These drawings and written description are not intended to limit the scope of the disclosed concept in any way, but to illustrate the disclosed concept for those skilled in the art by referring to specific embodiments.

detailed description

Reference will now be made in detail to the exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, the same numerals in different drawings refer to the same or similar elements unless otherwise indicated. The implementations described in the following exemplary examples do not represent all implementations consistent with this disclosure. Rather, they are merely examples of apparatuses and methods consistent with aspects of the present disclosure as recited in the appended claims.

Fig. 1 is a flow chart of a method for recommending cooking time according to an exemplary embodiment. As shown in Fig. 1 , this embodiment is illustrated by taking the method for recommending cooking time as being applied to a mobile terminal with a camera. The recommended method for this cooking time consists of the following steps.

In step 101, information on ingredients in the cooking device is acquired.

Wherein, as an example, the above-mentioned mobile terminal may be a smart phone, a tablet computer, and other hardware devices with various operating systems.

Wherein, the ingredient information includes the type information of the ingredient and the weight information of the corresponding ingredient.

Wherein, the cooking device is an intelligent cooking device capable of communicating with a mobile terminal, for example, the cooking device is an intelligent rice cooker.

There are many ways to obtain the ingredients information in the cooking equipment, and you can choose according to the actual application needs. Examples are as follows:

As an example, in the process of sequentially adding ingredients to the cooking equipment, for each added ingredient, the camera in the mobile terminal can scan the current ingredients in the cooking equipment, and determine the type information of the current ingredients in the cooking equipment according to the scanning results and weight information.

As an example, for ingredients that are added sequentially, the type information of the current ingredients can be identified through the QR code on the current ingredient packaging through the camera of the mobile terminal, and the weight information of the current ingredients sent by the cooking device can be received.

For example, assuming that the smart phone has established a communication connection with the cooking device, and the ingredients that the user needs to put into the cooking device are rice and red beans, the camera in the smart phone can scan the QR code on the package to determine that the user is currently putting in the cooking device. The food material of the equipment is rice, and after the user puts the rice into the cooking equipment, the pressure sensor in the cooking equipment can obtain the weight information of the rice and send the weight information to the smart phone, thus, the smart phone gets the type of the current food material information and weight information. Then, the user can scan the QR code on the red bean package with the camera of the smartphone to know that the ingredients to be put into the cooking device are red beans, and after putting the red beans into the cooking device, the pressure sensor in the cooking device can obtain the information of the cooking device. The weight information of the current food material (that is, the total weight of rice and red beans) can be used to calculate the weight of red beans through the weight information of rice and the total weight.

As an example, the type information and weight information of the current food material are acquired from the sensing device on the package of the current food material.

Wherein, the sensing device includes type information and weight information of the current ingredients, for example, NFC stickers attached to various ingredients in a supermarket.

When each ingredient that the user needs to add to the cooking equipment has an independent package, and each package has an NFC sticker, the NFC sticker on the package of each ingredient can be scanned through the mobile terminal to determine the type information of each ingredient and weight information.

It should be understood that, the above manner of acquiring the information of ingredients in the cooking device is only for the purpose of illustration, which is not limited in this embodiment.

In step 102, the cooking duration corresponding to the ingredient information is recommended according to the ingredient information.

In step 103, the cooking device is controlled to cook the ingredients according to the cooking time.

After the mobile terminal obtains the cooking duration of the ingredient information, the mobile terminal can wirelessly send the cooking duration to the cooking device, and the cooking device can set the cooking duration of the ingredients according to the cooking duration sent by the user.

As an example, after the mobile terminal obtains the cooking duration of the ingredients information, the user can directly manually adjust the cooking duration of the cooking device, or the user monitors the cooking duration of the cooking device through the mobile terminal, and after the mobile terminal monitors that the cooking duration has reached , the mobile terminal can prompt the user that the cooking time is up, and the user can manually turn off the cooking device.

To sum up, the cooking duration recommendation method provided in this embodiment, after obtaining the ingredient information in the cooking device, can recommend the cooking duration corresponding to the ingredient information according to the ingredient information, so that the user can cook ingredients according to the recommended cooking duration, and then can The taste of the cooked ingredients is improved, and the user experience is improved.

Fig. 2 is a flow chart of a method for recommending cooking time according to another exemplary embodiment. As shown in Fig. 2 , this embodiment is illustrated by taking the method for recommending cooking time as being applied to a mobile terminal with a camera. , the recommended method for this cooking time involves the following steps.

In step 201, information on ingredients in a cooking device is acquired.

Wherein, as an example, the above-mentioned mobile terminal may be a smart phone, a tablet computer, and other hardware devices with various operating systems.

Wherein, the ingredient information includes the type information of the ingredient and the weight information of the corresponding ingredient.

Wherein, the cooking device is an intelligent cooking device capable of communicating with a mobile terminal, for example, the cooking device is an intelligent rice cooker.

There are many ways to obtain the ingredients information in the cooking equipment, and you can choose according to the actual application needs. Examples are as follows:

As an example, in the process of sequentially adding ingredients to the cooking equipment, for each added ingredient, the camera in the mobile terminal can scan the current ingredients in the cooking equipment, and determine the type information of the current ingredients in the cooking equipment according to the scanning results and weight information.

As an example, for ingredients that are added sequentially, the type information of the current ingredients can be identified through the QR code on the current ingredient packaging through the camera of the mobile terminal, and the weight information of the current ingredients sent by the cooking device can be received.

For example, assuming that the smart phone has established a communication connection with the cooking device, and the ingredients that the user needs to put into the cooking device are rice and red beans, the camera in the smart phone can scan the QR code on the package to determine that the user is currently putting in the cooking device. The food material of the equipment is rice, and after the user puts the rice into the cooking equipment, the pressure sensor in the cooking equipment can obtain the weight information of the rice and send the weight information to the smart phone, thus, the smart phone gets the type of the current food material information and weight information. Then, the user can scan the QR code on the red bean package with the camera of the smartphone to know that the ingredients to be put into the cooking device are red beans, and after putting the red beans into the cooking device, the pressure sensor in the cooking device can obtain the information of the cooking device. The weight information of the current ingredients in (that is, the total weight of rice and red beans, through the weight information of rice and the total weight, the weight of red beans can be calculated.

As an example, the type information and weight information of the current food material are acquired from the sensing device on the package of the current food material.

Wherein, the sensing device includes type information and weight information of the current ingredients, for example, NFC stickers attached to various ingredients in a supermarket.

When each ingredient that the user needs to add to the cooking equipment has an independent package, and each package has an NFC sticker, the NFC sticker on the package of each ingredient can be scanned through the mobile terminal to determine the type information of each ingredient and weight information.

It should be understood that, the above manner of acquiring the information of ingredients in the cooking device is only for the purpose of illustration, which is not limited in this embodiment.

In step 202, based on the pre-stored correspondence between ingredient information and cooking duration, the cooking duration corresponding to the ingredient information is recommended.

After the mobile terminal obtains the ingredient information in the cooking device, the cooking duration corresponding to the ingredient information can be determined according to the correspondence between the ingredient information and the cooking duration stored in advance in the mobile terminal, and the cooking duration is displayed on the user interface of the mobile terminal, as The user can control the cooking device to cook the ingredients according to the cooking duration on the user interface.

Wherein, the form of the corresponding relationship between the ingredient information and the cooking time is shown in Table 1.

Table 1 Correspondence between ingredient information and cooking time

Ingredients name 1 Grams 1 Ingredients name 2 Grams 2 cooking time rice 100g black rice 20-50g 30 minutes rice 200g black rice 50-100g 60 minutes Job's tears 100g red beans 100g 60 minutes  …  …  …  …  …

Wherein, it should be noted that, in Table 1, only two ingredients are mixed to cook porridge as an example, and Table 1 is only for illustration purposes, and this embodiment is not limited to mixing two ingredients.

Wherein, it should be understood that the correspondence between the pre-stored ingredient information and the cooking duration is acquired by the mobile terminal from the server.

The corresponding relationship of the mobile terminal is not fixed, and after the corresponding relationship of the server is updated, the corresponding relationship of the mobile terminal will also be updated, thereby, the cooking time of various ingredients can be further recommended to the user.

As an example, after the corresponding relationship in the server is updated, the server may also push the updated corresponding relationship to the mobile terminal, so as to update the corresponding relationship in the mobile terminal.

As an example, after the mobile terminal monitors that the corresponding relationship in the server is updated, the mobile terminal may also acquire the updated corresponding relationship from the server to update the corresponding relationship in itself.

In step 203, the cooking device is controlled to cook the ingredients according to the cooking time.

After the mobile terminal obtains the cooking duration of the ingredient information, the mobile terminal can wirelessly send the cooking duration to the cooking device, and the cooking device can set the cooking duration of the ingredients according to the cooking duration sent by the user.

As an example, after the mobile terminal obtains the cooking duration of the ingredient information, the user can directly manually adjust the cooking duration of the cooking device, or the user monitors the cooking duration of the cooking device through the mobile terminal, and after the mobile terminal monitors that the cooking duration is reached, The mobile terminal can prompt the user that the cooking time has been reached, and the user can manually turn off the cooking device.

To sum up, the cooking duration recommendation method provided in this embodiment, after obtaining the ingredient information in the cooking device, recommends the cooking duration corresponding to the ingredient information based on the correspondence between the pre-saved ingredient information and the cooking duration, so that the user can follow the recommended Cooking ingredients with a shorter cooking time can further improve the taste of the cooked ingredients and improve user experience.

Based on the embodiment shown in Figure 2, as an example, if the correspondence between ingredient information, cooking duration, and texture information is stored in the mobile terminal in advance, after the mobile terminal obtains the ingredient information, it can also recommend cooking according to the ingredient information. Duration and taste information. Thus, the user can control the cooking time of the cooking device according to the desired taste.

For example, assume that the taste information of porridge is divided into fragrance, standard and strong, and the ingredients for porridge are 100g of rice and 20-50g of black rice. In the case of cooking porridge, the cooking time and taste information recommended by the mobile terminal to the user are: 30 minutes cooking time, light aroma; 40 minutes cooking time, standard; 45 minutes cooking time, rich.

Fig. 3 is a flow chart of a method for recommending cooking time according to another exemplary embodiment. As shown in Fig. 3 , this embodiment is illustrated by taking the method for recommending cooking time as being applied to a mobile terminal with a camera. , the recommended method for this cooking time involves the following steps.

In step 301, information about ingredients in the cooking device is acquired.

Wherein, as an example, the above-mentioned mobile terminal may be a smart phone, a tablet computer, and other hardware devices with various operating systems.

Wherein, the ingredient information includes the type information of the ingredient and the weight information of the corresponding ingredient.

Wherein, the cooking device is an intelligent cooking device capable of communicating with a mobile terminal, for example, the cooking device is an intelligent rice cooker.

There are many ways to obtain the ingredients information in the cooking equipment, and you can choose according to the actual application needs. Examples are as follows:

As an example, in the process of sequentially adding ingredients to the cooking equipment, for each added ingredient, the camera in the mobile terminal can scan the current ingredients in the cooking equipment, and determine the type information of the current ingredients in the cooking equipment according to the scanning results and weight information.

As an example, for ingredients that are added sequentially, the type information of the current ingredients can be identified through the QR code on the current ingredient packaging through the camera of the mobile terminal, and the weight information of the current ingredients sent by the cooking device can be received.

For example, assuming that the smart phone has established a communication connection with the cooking device, and the ingredients that the user needs to put into the cooking device are rice and red beans, the camera in the smart phone can scan the QR code on the package to determine that the user is currently putting in the cooking device. The food material of the equipment is rice, and after the user puts the rice into the cooking equipment, the pressure sensor in the cooking equipment can obtain the weight information of the rice and send the weight information to the smart phone, thus, the smart phone gets the type of the current food material information and weight information. Then, the user can scan the QR code on the red bean package with the camera of the smartphone to know that the ingredients to be put into the cooking device are red beans, and after putting the red beans into the cooking device, the pressure sensor in the cooking device can obtain the information of the cooking device. The weight information of the current ingredients in (that is, the total weight of rice and red beans, through the weight information of rice and the total weight, the weight of red beans can be calculated.

As an example, the type information and weight information of the current food material are acquired from the sensing device on the package of the current food material.

Wherein, the sensing device includes type information and weight information of the current ingredients, for example, NFC stickers attached to various ingredients in a supermarket.

When each ingredient that the user needs to add to the cooking equipment has an independent package, and each package has an NFC sticker, the NFC sticker on the package of each ingredient can be scanned through the mobile terminal to determine the type information of each ingredient and weight information.

It should be understood that, the above manner of acquiring the information of ingredients in the cooking device is only for the purpose of illustration, which is not limited in this embodiment.

In step 302, the ingredient information is sent to the server, so that the server determines the cooking duration corresponding to the ingredient information according to the ingredient information.

In step 303, the cooking duration sent by the server is received.

After the mobile terminal acquires the ingredient information in the cooking device, the mobile terminal can send the acquired ingredient information to the server. Correspondingly, after the server receives the ingredient information sent by the mobile terminal, the server can determine the cooking duration of the ingredient information based on the correspondence between the ingredient information and the cooking duration, and return the corresponding cooking duration to the mobile terminal. The user interface of the mobile terminal The cooking time is displayed on the screen, and the user can cook ingredients according to the cooking time.

Wherein, the corresponding relationship between the ingredient information and the cooking duration is pre-stored in the server, and the form of the corresponding relationship is shown in Table 1, which will not be described here.

In this embodiment, the mobile terminal does not need to store the corresponding relationship between the food material information and the cooking time, which reduces the occupation of the storage space of the mobile terminal and the resource occupation of the mobile terminal.

In step 304, the cooking device is controlled to cook the ingredients according to the cooking duration.

After the mobile terminal obtains the cooking duration of the ingredient information, the mobile terminal can wirelessly send the cooking duration to the cooking device, and the cooking device can set the cooking duration of the ingredients according to the cooking duration sent by the user.

As an example, after the mobile terminal obtains the cooking duration of the ingredient information, the user can directly manually adjust the cooking duration of the cooking device, or the user monitors the cooking duration of the cooking device through the mobile terminal, and after the mobile terminal monitors that the cooking duration is reached, The mobile terminal can prompt the user that the cooking time has been reached, and the user can manually turn off the cooking device.

To sum up, the cooking duration recommendation method provided in this embodiment, after obtaining the ingredients information in the cooking equipment, obtains the cooking duration corresponding to the ingredients information through the server, so that the user can cook the ingredients according to the recommended cooking duration, thereby improving the cooking output. The taste of the ingredients improves the user experience.

Based on the embodiment shown in Figure 3, as an example, if the server pre-stores the correspondence between ingredient information, cooking duration, and texture information, the server can also recommend cooking duration and texture based on the ingredient information after obtaining the ingredient information. information, and return the corresponding cooking duration and texture information to the mobile terminal, and the mobile terminal provides the cooking duration and texture information to the user. Thus, the user can control the cooking time of the cooking device according to the desired taste.

For example, suppose the taste information of porridge is divided into fragrance, standard and strong, and the ingredients for cooking porridge are 100g of rice and 20-50g of black rice. In the case of porridge, the cooking time and taste information recommended by the server for the user is 30 minutes, light fragrance; 40 minutes of cooking time, standard; 45 minutes of cooking time, full-bodied, and the obtained cooking time and taste information will be returned to the mobile terminal, and the mobile terminal will provide the user with the above cooking time and taste information.

Fig. 4 is a flow chart of a method for recommending cooking time according to another exemplary embodiment. As shown in Fig. 4 , this embodiment is illustrated by taking the method for recommending cooking time as being applied to a mobile terminal with a camera. , and this embodiment is described by taking the user cooking porridge through a cooking device as an example, the method for recommending the cooking time includes the following steps.

In step 401, information on ingredients in the cooking device is acquired.

Wherein, as an example, the above-mentioned mobile terminal may be a smart phone, a tablet computer, and other hardware devices with various operating systems.

Wherein, the ingredient information includes the type information of the ingredient and the weight information of the corresponding ingredient.

Wherein, the cooking device is an intelligent cooking device capable of communicating with a mobile terminal, for example, the cooking device is an intelligent rice cooker.

There are many ways to obtain the ingredients information in the cooking equipment, and you can choose according to the actual application needs. Examples are as follows:

As an example, in the process of sequentially adding ingredients to the cooking equipment, for each added ingredient, the camera in the mobile terminal can scan the current ingredients in the cooking equipment, and determine the type information of the current ingredients in the cooking equipment according to the scanning results and weight information.

As an example, for ingredients that are added sequentially, the type information of the current ingredients can be identified through the QR code on the current ingredient packaging through the camera of the mobile terminal, and the weight information of the current ingredients sent by the cooking device can be received.

For example, assuming that the smart phone has established a communication connection with the cooking device, and the ingredients that the user needs to put into the cooking device are rice and red beans, the camera in the smart phone can scan the QR code on the package to determine that the user is currently putting in the cooking device. The food material of the equipment is rice, and after the user puts the rice into the cooking equipment, the pressure sensor in the cooking equipment can obtain the weight information of the rice and send the weight information to the smart phone, thus, the smart phone gets the type of the current food material information and weight information. Then, the user can scan the QR code on the red bean package with the camera of the smartphone to know that the ingredients to be put into the cooking device are red beans, and after putting the red beans into the cooking device, the pressure sensor in the cooking device can obtain the information of the cooking device. The weight information of the current ingredients in (that is, the total weight of rice and red beans, through the weight information of rice and the total weight, the weight of red beans can be calculated.

As an example, the type information and weight information of the current food material are acquired from the sensing device on the package of the current food material.

Wherein, the sensing device includes type information and weight information of the current ingredients, for example, NFC stickers attached to various ingredients in a supermarket.

When each ingredient that the user needs to add to the cooking equipment has an independent package, and each package has an NFC sticker, the NFC sticker on the package of each ingredient can be scanned through the mobile terminal to determine the type information of each ingredient and weight information.

It should be understood that, the above manner of acquiring the information of ingredients in the cooking device is only for the purpose of illustration, which is not limited in this embodiment.

In step 402, the taste information set by the user is received.

In step 403, the cooking time corresponding to the ingredient information is recommended according to the ingredient information and the taste information.

After the mobile terminal obtains the ingredient information in the cooking device, the user can set the texture of the porridge according to the needs, such as fragrance, standard or strong. After the user sets the texture information, the mobile terminal can recommend the cooking corresponding to the ingredient information according to the ingredient information and texture information. duration. In this way, according to the taste set by the user, the cooking time of the ingredients is recommended to the user to meet the user's demand for taste.

As an example, the mobile terminal can determine the cooking duration corresponding to the ingredient information according to the pre-stored correspondence between ingredient information, taste information, and cooking duration, and provide the determined cooking duration to the user, for example, on the user interface of the mobile terminal The prompt message of the cooking time is displayed in .

As another example, after obtaining the taste information set by the user, the mobile terminal may send the ingredient information and the taste information to the server. Correspondingly, after the server acquires the ingredient information and texture information, it can determine the cooking duration corresponding to the ingredient information based on the correspondence between the ingredient information, texture information, and cooking duration, and return the determined cooking duration to the mobile terminal. The mobile terminal is The user provides the cooking duration, for example, displaying the prompt information of the cooking duration in the user interface of the mobile terminal.

In step 404, the cooking device is controlled to cook the ingredients according to the cooking time.

After the mobile terminal obtains the cooking duration of the ingredient information, the mobile terminal can wirelessly send the cooking duration to the cooking device, and the cooking device can set the cooking duration of the ingredients according to the cooking duration sent by the user.

As an example, after the mobile terminal obtains the cooking duration of the ingredient information, the user can directly manually adjust the cooking duration of the cooking device, or the user monitors the cooking duration of the cooking device through the mobile terminal, and after the mobile terminal monitors that the cooking duration is reached, The mobile terminal can prompt the user that the cooking time has been reached, and the user can manually turn off the cooking device.

To sum up, the cooking duration recommendation method provided in this embodiment, after obtaining the ingredient information in the cooking device, receives the texture information set by the user, and determines the cooking duration corresponding to the ingredient information according to the ingredient information and the texture information, thereby satisfying It satisfies the user's need to set taste information, cooks ingredients according to the recommended cooking time, and the cooking effect is good, which improves the user's experience.

The following are device embodiments of the present disclosure, which can be configured to execute the method embodiments of the present disclosure. For details not disclosed in the disclosed device embodiments, please refer to the disclosed method embodiments.

Fig. 5 is a block diagram of an apparatus for recommending cooking time according to an exemplary embodiment. The apparatus for recommending cooking time can be implemented as part or all of an electronic device including a camera through software, hardware or a combination of the two. Recommended units for cooking times include:

The obtaining module 10 is configured to obtain food material information in the cooking device.

The recommendation module 20 is configured to recommend the cooking duration corresponding to the ingredient information according to the ingredient information.

To sum up, the cooking duration recommendation device provided in this embodiment can recommend the cooking duration corresponding to the ingredient information according to the ingredient information after obtaining the ingredients information in the cooking equipment, so that the user can cook the ingredients according to the recommended cooking duration, and then can The taste of the cooked ingredients is improved, and the user experience is improved.

Based on the foregoing embodiments, as shown in FIG. 6 , the acquisition module 10 may include:

The first acquisition unit 110 is configured to scan the current ingredients in the cooking device through the camera for the ingredients added in sequence, and determine the type information and weight information of the current ingredients in the cooking device according to the scanning results.

The second acquisition unit 120 is configured to scan the two-dimensional code on the package of the current food through the camera to identify the type information of the current material for the food added in sequence, and receive the weight information of the current food sent by the cooking device.

The third obtaining unit 130 is configured to obtain the type information and weight information of the current food material from the sensing device on the package of the current food material for the food material added in sequence.

As an example, as shown in Figure 6, the above-mentioned device may further include:

The control module 30 is configured to control the cooking device to cook ingredients according to the cooking duration.

As an example, as shown in Figure 6, the control module 30 may include:

The second sending unit 310 is configured to send the cooking duration to the cooking device, so that the cooking device cooks the ingredients according to the cooking duration.

As an example, based on the embodiment shown in FIG. 6 , as shown in FIG. 7 , the recommendation module 20 may include:

The first recommendation unit 210 is configured to recommend a cooking duration corresponding to the ingredient information based on the pre-stored correspondence between the ingredient information and the cooking duration.

As another example, as shown in Figure 7, the recommendation module 20 may also include:

The first sending unit 220 is configured to send the ingredient information to the server, so that the server determines the cooking duration corresponding to the ingredient information according to the ingredient information;

The receiving unit 230 is configured to receive the cooking duration sent by the server.

To sum up, the cooking duration recommendation device provided in this embodiment can recommend the cooking duration corresponding to the ingredient information according to the ingredient information after obtaining the ingredients information in the cooking equipment, so that the user can cook the ingredients according to the recommended cooking duration, and then can The taste of the cooked ingredients is improved, and the user experience is improved.

Fig. 8 is a block diagram of an apparatus for recommending a cooking time according to another exemplary embodiment. The apparatus for recommending a cooking time can be implemented as part or all of an electronic device including a camera through software, hardware or a combination of the two. On the basis of the embodiment shown in Figure 6, the device for recommending the cooking time may also include:

The receiving module 40 is configured to receive taste information set by the user.

As an example, the recommendation module 20 may also include:

The second recommendation unit 230 is configured to recommend the cooking duration corresponding to the ingredient information according to the ingredient information and the texture information.

To sum up, the cooking duration recommendation device provided in this embodiment receives the texture information set by the user after obtaining the ingredient information in the cooking equipment, and determines the cooking duration corresponding to the ingredient information according to the ingredient information and the texture information, thereby satisfying It satisfies the user's need to set taste information, cooks ingredients according to the recommended cooking time, and the cooking effect is good, which improves the user's experience.

Regarding the apparatus in the foregoing embodiments, the specific manner in which each module executes operations has been described in detail in the embodiments related to the method, and will not be described in detail here.

Fig. 9 is a block diagram of an apparatus 900 for recommending cooking time according to an exemplary embodiment. For example, the apparatus 900 may be a mobile phone, a computer, a digital broadcast terminal, a messaging device, a game console, a tablet device, a medical device, a fitness device, a personal digital assistant, and the like.

9, device 900 may include one or more of the following components: processing component 902, memory 904, power supply component 906, multimedia component 908, audio component 910, input/output (I/O) interface 912, sensor component 914, and communication component 916 .

The processing component 902 generally controls the overall operations of the device 900, such as those associated with display, telephone calls, data communications, camera operations, and recording operations. The processing component 902 may include one or more processors 920 to execute instructions to complete all or part of the steps of the above method. Additionally, processing component 902 may include one or more modules that facilitate interaction between processing component 902 and other components. For example, processing component 902 may include a multimedia module to facilitate interaction between multimedia component 908 and processing component 902 .

The memory 904 is configured to store various types of data to support operations at the device 900 . Examples of such data include instructions for any application or method operating on device 900, contact data, phonebook data, messages, pictures, videos, and the like. The memory 904 can be implemented by any type of volatile or non-volatile memory device or their combination, such as static random access memory (SRAM), electrically erasable programmable read-only memory (EEPROM), erasable Programmable Read Only Memory (EPROM), Programmable Read Only Memory (PROM), Read Only Memory (ROM), Magnetic Memory, Flash Memory, Magnetic or Optical Disk.

The power supply component 906 provides power to the various components of the device 900 . Power components 906 may include a power management system, one or more power supplies, and other components associated with generating, managing, and distributing power for device 900 .

The multimedia component 908 includes a screen that provides an output interface between the device 900 and the user. In some embodiments, the screen may include a liquid crystal display (LCD) and a touch panel (TP). If the screen includes a touch panel, the screen may be implemented as a touch screen to receive input signals from a user. The touch panel includes one or more touch sensors to sense touches, swipes, and gestures on the touch panel. The touch sensor may not only sense a boundary of a touch or a swipe action, but also detect duration and pressure associated with the touch or swipe operation. In some embodiments, the multimedia component 908 includes a front camera and/or a rear camera. When the device 900 is in an operation mode, such as a shooting mode or a video mode, the front camera and/or the rear camera can receive external multimedia data. Each front camera and rear camera can be a fixed optical lens system or have focal length and optical zoom capability.

The audio component 910 is configured to output and/or input audio signals. For example, the audio component 910 includes a microphone (MIC) configured to receive external audio signals when the device 900 is in operation modes, such as call mode, recording mode and voice recognition mode. Received audio signals may be further stored in memory 904 or sent via communication component 916 . In some embodiments, the audio component 910 also includes a speaker for outputting audio signals.

The I/O interface 912 provides an interface between the processing component 902 and a peripheral interface module. The peripheral interface module may be a keyboard, a click wheel, a button, and the like. These buttons may include, but are not limited to: a home button, volume buttons, start button, and lock button.

Sensor assembly 914 includes one or more sensors for providing status assessments of various aspects of device 900 . For example, the sensor component 914 can detect the open/closed state of the device 900, the relative positioning of components, such as the display and keypad of the device 900, the sensor component 914 can also detect a change in the position of the device 900 or a component of the device 900, the user Presence or absence of contact with device 900 , device 900 orientation or acceleration/deceleration and temperature change of device 900 . Sensor assembly 914 may include a proximity sensor configured to detect the presence of nearby objects in the absence of any physical contact. Sensor assembly 914 may also include an optical sensor, such as a CMOS or CCD image sensor, for use in imaging applications. In some embodiments, the sensor component 914 may also include an acceleration sensor, a gyroscope sensor, a magnetic sensor, a pressure sensor or a temperature sensor.

The communication component 916 is configured to facilitate wired or wireless communication between the apparatus 900 and other devices. The device 900 can access wireless networks based on communication standards, such as WiFi, 2G or 3G, or a combination thereof. In one exemplary embodiment, the communication component 916 receives broadcast signals or broadcast related information from an external broadcast management system via a broadcast channel. In an exemplary embodiment, the communication component 916 also includes a near field communication (NFC) module to facilitate short-range communication. For example, the NFC module may be implemented based on Radio Frequency Identification (RFID) technology, Infrared Data Association (IrDA) technology, Ultra Wide Band (UWB) technology, Bluetooth (BT) technology and other technologies.

In an exemplary embodiment, apparatus 900 may be programmed by one or more application specific integrated circuits (ASICs), digital signal processors (DSPs), digital signal processing devices (DSPDs), programmable logic devices (PLDs), field programmable A gate array (FPGA), controller, microcontroller, microprocessor or other electronic component implementation for performing the methods described above.

In an exemplary embodiment, there is also provided a non-transitory computer-readable storage medium including instructions, such as the memory 904 including instructions, which can be executed by the processor 920 of the device 900 to implement the above method. For example, the non-transitory computer readable storage medium may be ROM, random access memory (RAM), CD-ROM, magnetic tape, floppy disk, optical data storage device, and the like.

A non-transitory computer-readable storage medium, when instructions in the storage medium are executed by a processor of the mobile terminal, the mobile terminal can execute a network communication processing method, the method comprising:

Obtain the ingredients information in the cooking equipment;

According to the ingredient information, the cooking time corresponding to the ingredient information is recommended.

It should be noted that the foregoing explanations on the method for recommending cooking duration are also applicable to the apparatus for recommending cooking duration in this embodiment, and the implementation principles thereof are similar, so details will not be repeated here.

Other embodiments of the present disclosure will be readily apparent to those skilled in the art from consideration of the specification and practice of the invention disclosed herein. This application is intended to cover any modification, use or adaptation of the present disclosure, and these modifications, uses or adaptations follow the general principles of the present disclosure and include common knowledge or conventional technical means in the technical field not disclosed in the present disclosure . The specification and examples are to be considered exemplary only, with a true scope and spirit of the disclosure being indicated by the following claims.

It should be understood that the present disclosure is not limited to the precise constructions which have been described above and shown in the drawings, and various modifications and changes may be made without departing from the scope thereof. The scope of the present disclosure is limited only by the appended claims.

Claims (13)

1. A cooking time recommendation method is characterized by comprising the following steps:

acquiring food material information in cooking equipment;

recommending the cooking time corresponding to the food material information according to the food material information;

and controlling the cooking equipment to cook the food material according to the cooking time.

2. The method for recommending cooking time according to claim 1, wherein the obtaining of the food material information in the cooking device comprises:

for the food materials added in sequence, scanning the current food materials in the cooking equipment through a camera, and determining the type information and the weight information of the current food materials in the cooking equipment according to the scanning result; or,

the method comprises the steps that a camera scans a two-dimensional code on a current food material package to identify the type information of the current food material, and receives weight information of the current food material sent by cooking equipment; or,

the method comprises the steps of obtaining the category information and the weight information of the current food material from a sensing device on the package of the current food material.

3. The method for recommending cooking time according to claim 2, wherein the recommending the cooking time corresponding to the food material information according to the food material information comprises:

recommending the cooking time corresponding to the food material information based on the corresponding relation between the pre-stored food material information and the cooking time.

4. The method for recommending cooking time according to claim 2, wherein the recommending the cooking time corresponding to the food material information according to the food material information comprises:

sending the food material information to a server so that the server determines the cooking time corresponding to the food material information according to the food material information;

and receiving the cooking time length sent by the server.

5. The method for recommending cooking time according to any of claims 1-4, wherein said controlling the cooking device to cook the food material according to the cooking time comprises:

and sending the cooking time to the cooking equipment so that the cooking equipment cooks food according to the cooking time.

6. The method for recommending a cooking time period according to claim 1, further comprising:

receiving taste information set by a user;

recommending the cooking time corresponding to the food material information according to the food material information comprises the following steps:

and recommending the cooking time corresponding to the food material information according to the food material information and the taste information.

7. A cooking time recommendation device, comprising:

an acquisition module configured to acquire food material information in a cooking device;

the recommending module is configured to recommend the cooking time corresponding to the food material information according to the food material information;

a control module configured to control the cooking device to cook the food material according to the cooking time period.

8. The cooking time period recommendation device of claim 7, wherein the obtaining module comprises:

the cooking equipment comprises a first acquisition unit, a second acquisition unit and a control unit, wherein the first acquisition unit is configured to scan current food materials in the cooking equipment through a camera for the food materials which are sequentially added, and determine the type information and the weight information of the current food materials in the cooking equipment according to the scanning result; or,

the second acquisition unit is configured to scan a two-dimensional code on a current food material package through a camera to identify the type information of the current food material for the sequentially added food materials, and receive the weight information of the current food material sent by the cooking equipment; or,

the third acquisition unit is configured to acquire the type information and the weight information of the current food material from the sensing device on the package of the current food material for the food materials which are sequentially added.

9. The cooking time period recommendation device of claim 8, wherein the recommendation module comprises:

the food material information recommending device comprises a first recommending unit and a second recommending unit, wherein the first recommending unit is configured to recommend the cooking time corresponding to the food material information based on the corresponding relationship between the pre-stored food material information and the cooking time.

10. The cooking time period recommendation device of claim 8, wherein the recommendation module comprises:

the food material information processing device comprises a first sending unit and a second sending unit, wherein the first sending unit is configured to send the food material information to a server so that the server determines the cooking time corresponding to the food material information according to the food material information;

a receiving unit configured to receive the cooking time period transmitted by the server.

11. The cooking time period recommendation device according to any one of claims 7-10, wherein the control module comprises:

a second transmitting unit configured to transmit the cooking time period to the cooking apparatus so that the cooking apparatus cooks the food material according to the cooking time period.

12. The cooking time period recommendation device of claim 7, further comprising:

the receiving module is configured to receive taste information set by a user;

wherein, the recommending module further comprises:

and the second recommending unit is configured to recommend the cooking time corresponding to the food material information according to the food material information and the taste information.

13. A cooking time recommendation device, comprising:

a processor;

a memory for storing processor-executable instructions;

wherein the processor is configured to:

acquiring food material information in cooking equipment;

recommending the cooking time corresponding to the food material information according to the food material information;

and controlling the cooking equipment to cook the food material according to the cooking time.