CN112349385A

CN112349385A - Recipe recommendation method, device, equipment and storage medium based on refrigeration system

Info

Publication number: CN112349385A
Application number: CN202011108026.XA
Authority: CN
Inventors: 王献强
Original assignee: Shenzhen TCL New Technology Co Ltd
Current assignee: Shenzhen TCL New Technology Co Ltd
Priority date: 2020-10-15
Filing date: 2020-10-15
Publication date: 2021-02-09

Abstract

The invention discloses a recipe recommendation method, a device, equipment and a storage medium based on a refrigeration system, wherein the method comprises the following steps: acquiring a history taking-out record of food materials in a refrigeration system; setting the recommended priority of each food material according to the history taking record; generating a recipe set according to the plurality of food materials, wherein the recommended priority of each food material in the plurality of food materials is higher than a preset priority; and selecting a target recipe from the recipe set according to a preset recommendation rule, and performing recommendation operation on the target recipe. The recipe recommendation method based on the refrigeration system can recommend a proper recipe to a user, and is beneficial to maintaining the dietary balance of the user and keeping the body healthy.

Description

Recipe recommendation method, device, equipment and storage medium based on refrigeration system

Technical Field

The invention relates to the technical field of refrigeration systems, in particular to a recipe recommendation method, device, equipment and storage medium based on a refrigeration system.

Background

Refrigeration refers to a technology for storing and preserving food at low temperature. The refrigeration system is a system based on refrigeration technology, and common household refrigeration systems include a refrigerator, an ice chest and the like.

Generally, in the daily life, after purchasing food materials such as vegetables, fish, meat, etc., a user stores the food materials in a refrigerator for later use. It is known that a human body can take in many essential substances such as trace elements and proteins by eating various food materials. Therefore, the nutritional balance of the daily diet is very important for maintaining health of the human body.

However, even if the refrigerator stores various food materials, due to the preference of eating habits, the user prefers to eat certain food or certain food in daily diet, and further, the user cannot supplement certain elements sufficiently or the intake of certain elements is too much, thereby affecting the physical health of the user. Therefore, in order to maintain the daily diet balance of the user and protect the health of the user, a method for recommending recipes to the user is needed.

Disclosure of Invention

The embodiment of the application aims to recommend recipes to a user appropriately by providing a recipe recommendation method based on a refrigeration system so as to maintain the dietary balance of the user.

In order to achieve the above object, an embodiment of the present application provides a recipe recommendation method based on a refrigeration system, including:

acquiring a history taking-out record of food materials in a refrigeration system;

setting the recommended priority of each food material according to the history taking record;

generating a recipe set according to the plurality of food materials, wherein the recommended priority of each food material in the plurality of food materials is higher than a preset priority;

and selecting a target recipe from the recipe set according to a preset recommendation rule, and performing recommendation operation on the target recipe.

In order to achieve the above object, an embodiment of the present application further provides a recipe recommendation device based on a refrigeration system, including:

the acquisition module is used for acquiring a history taking-out record of food materials in the refrigeration system;

the setting module is used for setting the recommendation priority of each food material according to the history taking-out record;

the generating module is used for generating a recipe set according to the plurality of food materials, and the recommendation priority of each food material in the plurality of food materials is higher than the preset priority;

the selection module is used for selecting a target recipe from the recipe set according to a preset recommendation rule;

and the recommending module is used for executing recommending operation on the target recipe.

In order to achieve the above object, an embodiment of the present application further provides a refrigeration system-based recipe recommendation apparatus, which includes a memory, a processor, and a refrigeration system-based recipe recommendation program stored in the memory and executable on the processor, where the processor implements the refrigeration system-based recipe recommendation method as described above when executing the refrigeration system-based recipe recommendation program.

To achieve the above object, an embodiment of the present application further provides a computer-readable storage medium, on which a refrigeration system-based recipe recommendation program is stored, and the refrigeration system-based recipe recommendation program, when executed by a processor, implements the refrigeration system-based recipe recommendation method as described above.

According to the recipe recommendation method based on the refrigeration system, records can be taken out according to the history of food materials in the refrigeration system, so that the recommendation priority of each food material in the refrigeration system is set, then a plurality of food materials with recommendation priorities higher than the preset priority are screened out based on the preset priority, a recipe set is produced, and then a target recipe can be selected from the recipe set according to the preset recommendation rule and recommended to a user. Therefore, after the user obtains the recommended target recipe, dishes can be made according to the recommended recipe so as to supplement required elements and maintain the balance of the diet in the body. Therefore, the recipe recommendation method based on the refrigeration system can recommend a proper recipe to a user, and is beneficial to maintaining the dietary balance of the user and keeping the body healthy.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only some embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the structures shown in the drawings without creative efforts.

FIG. 1 is a block diagram of an embodiment of a recipe recommendation device based on a refrigeration system according to the present invention;

FIG. 2 is a schematic flow chart illustrating an embodiment of a method for recipe recommendation based on a refrigeration system according to the present invention;

FIG. 3 is a schematic flow chart illustrating another embodiment of a refrigeration system based recipe recommendation method of the present invention;

FIG. 4 is a schematic flow chart illustrating a method for recommending recipes based on a refrigeration system according to another embodiment of the present invention;

FIG. 5 is a schematic flow chart illustrating a method for recommending recipes based on a refrigeration system according to yet another embodiment of the present invention;

FIG. 6 is a schematic flow chart illustrating a method for recommending recipes based on a refrigeration system according to yet another embodiment of the present invention;

fig. 7 is a block diagram of an embodiment of a recipe recommendation device based on a refrigeration system according to the present invention.

The implementation, functional features and advantages of the objects of the present invention will be further explained with reference to the accompanying drawings.

Detailed Description

It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.

For a better understanding of the above technical solutions, exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.

As shown in fig. 1, fig. 1 is a schematic structural diagram of a server 1 (also called a recipe recommendation device based on a refrigeration system) in a hardware operating environment according to an embodiment of the present invention.

The server provided by the embodiment of the invention comprises equipment with a display function, such as Internet of things equipment, an intelligent air conditioner with a networking function, an intelligent lamp, an intelligent power supply, AR/VR equipment with a networking function, an intelligent sound box, an automatic driving automobile, a PC, a smart phone, a tablet personal computer, an electronic book reader, a portable computer and the like.

As shown in fig. 1, the server 1 includes: memory 11, processor 12, and network interface 13.

The memory 11 includes at least one type of readable storage medium, and the readable storage medium includes a flash memory, a hard disk, a multimedia card, a card type memory (e.g., SD or DX memory, etc.), a magnetic memory, a magnetic disk, an optical disk, and the like. The memory 11 may in some embodiments be an internal storage unit of the server 1, for example a hard disk of the server 1. The memory 11 may also be an external storage device of the server 1 in other embodiments, such as a plug-in hard disk, a Smart Media Card (SMC), a Secure Digital (SD) Card, a Flash memory Card (Flash Card), and the like, provided on the server 1.

Further, the memory 11 may also include an internal storage unit of the server 1 and also an external storage device. The memory 11 may be used not only to store application software installed in the server 1 and various types of data, such as codes of the recipe recommendation program 10 based on a refrigeration system, etc., but also to temporarily store data that has been output or is to be output.

The processor 12, which in some embodiments may be a Central Processing Unit (CPU), controller, microcontroller, microprocessor or other data Processing chip, is configured to execute program code or process data stored in the memory 11, such as executing the refrigeration-based recipe recommendation program 10.

The network interface 13 may optionally comprise a standard wired interface, a wireless interface (e.g. WI-FI interface), typically used for establishing a communication connection between the server 1 and other electronic devices.

The network may be the internet, a cloud network, a wireless fidelity (Wi-Fi) network, a Personal Area Network (PAN), a Local Area Network (LAN), and/or a Metropolitan Area Network (MAN). Various devices in the network environment may be configured to connect to the communication network according to various wired and wireless communication protocols. Examples of such wired and wireless communication protocols may include, but are not limited to, at least one of: transmission control protocol and internet protocol (TCP/IP), User Datagram Protocol (UDP), hypertext transfer protocol (HTTP), File Transfer Protocol (FTP), ZigBee, EDGE, IEEE 802.11, optical fidelity (Li-Fi), 802.16, IEEE 802.11s, IEEE 802.11g, multi-hop communications, wireless Access Points (APs), device-to-device communications, cellular communication protocol, and/or bluetooth (Blue Tooth) communication protocol, or a combination thereof.

Optionally, the server may further comprise a user interface, which may include a Display (Display), an input unit such as a Keyboard (Keyboard), and an optional user interface may also include a standard wired interface, a wireless interface. Alternatively, in some embodiments, the display may be an LED display, a liquid crystal display, a touch-sensitive liquid crystal display, an OLED (Organic Light-Emitting Diode) touch device, or the like. The display, which may also be referred to as a display screen or display unit, is used for displaying information processed in the server 1 and for displaying a visualized user interface.

Fig. 1 only shows the server 1 with components 11-13 and a recipe recommendation 10 based on a refrigeration system, it being understood by a person skilled in the art that the structure shown in fig. 1 does not constitute a limitation of the server 1, and may comprise fewer or more components than shown, or a combination of certain components, or a different arrangement of components.

In this embodiment, the processor 12 may be configured to invoke a refrigeration-based recipe recommendation program stored in the memory 11 and perform the following operations:

In one embodiment, the processor 12 may be configured to invoke a refrigeration-based recipe recommendation program stored in the memory 11 and perform the following operations:

executing operation before setting the recommended priority of each food material according to the history taking record:

judging the behavior of taking food materials according to preference of the user in a historical time period according to the historical taking record;

the history taking-out record comprises the taking-out times of each food material in the history time period, and the recommended priority of each food material is set according to the history taking-out record, and the method comprises the following steps:

and setting the recommended priority of each food material according to the taking-out times of each food material.

counting the residual quantity of each food material in the refrigeration system;

the history is taken out the record and is included the number of times of taking out of each kind of edible material, takes out the recommended priority of record setting each kind of edible material according to the history, includes:

and setting the recommended priority of each food material according to the residual quantity of each food material and the taking-out times of each food material.

setting the recommended priority of each food material according to the residual quantity of each food material and the taking-out frequency of each food material, and the method comprises the following steps:

determining the total taking-out times of all food materials according to the taking-out times of each food material;

setting the recommended priority of the food materials of which the ratio of the taking times to the total taking times is greater than or equal to a first preset value to be low; alternatively, the first and second electrodes may be,

setting the recommended priority of the food materials with the ratio of the taking times to the total taking times larger than or equal to a second preset value and smaller than a first preset value and the space ratio larger than or equal to a third preset value as middle; alternatively, the first and second electrodes may be,

and setting the recommended priority of the food materials with the ratio of the taking times to the total taking times smaller than a second preset value and the space ratio larger than or equal to a third preset value to be high.

selecting a target recipe from the recipe set according to a preset recommendation rule, wherein the method comprises the following steps:

determining the preference degree of the user to the recipes in the recipe set according to the pre-stored dietary preference of the user;

and selecting at least one recipe from the recipe set as a target recipe according to the preference degree of the user on the recipes in the recipe set from high to low.

determining the preference degree of the user for the recipes in the recipe set according to the pre-stored dietary preference of the user, wherein the preference degree comprises the following steps:

acquiring a food material making set of each recipe in the recipe set;

acquiring a retrieval record of each manufactured food material set by a user;

and determining the preference degree of the user for the recipes in the recipe set according to the retrieval record of each cooking material set.

Based on the hardware architecture of the recipe recommendation device based on the refrigeration system, the embodiment of the recipe recommendation method based on the refrigeration system is provided. The invention discloses a recipe recommendation method based on a refrigeration system, and aims to recommend a proper recipe to a user so as to maintain the dietary balance of the user.

Referring to fig. 2, fig. 2 is a diagram illustrating an embodiment of a recipe recommendation method based on a refrigeration system according to the present invention, the recipe recommendation method based on the refrigeration system includes the following steps:

and S10, acquiring the historical taking-out record of the food materials in the refrigeration system.

Specifically, in the present embodiment, the refrigeration system is a refrigerator, and in other embodiments, the refrigeration system may be a refrigerated household appliance such as a refrigerator cabinet or an ice chest. The historical extraction record is a record of the user extracting food materials from the refrigeration system in a historical period when the recipe is recommended to the user, and the historical extraction record comprises but is not limited to the extraction type of the food materials and the extraction times of the food materials. Specifically, the intelligent camera can be used for shooting a picture of the food material taken out by the user, and the type of the taken food material is judged in an image analysis mode. The image analysis process can be executed in the cloud or in the local.

And S20, setting the recommendation priority of each food material according to the history extraction record.

Specifically, after the history of the food material in the refrigeration system is obtained, the recommended priority of each food material may be set according to the data such as the type and the number of times of taking out the food material recorded in the history of taking out the food material. Wherein the recommended priority is substantially determined by the refrigeration system based on the historical retrieval of food materials, in order to maintain a balanced diet of the extent to which the user is currently consuming food materials in the refrigeration system. Obviously, the food materials with higher recommended priorities indicate that the user should eat more, whereas the food materials with lower recommended priorities indicate that the user should not eat more, that is, the food materials with lower recommended priorities may be set with corresponding recommended priorities for each food material, or multiple recommended priorities may be set, and each recommended priority corresponds to multiple food materials.

S30, generating a recipe set according to the food materials, wherein the recommendation priority of each food material in the food materials is higher than the preset priority.

Specifically, after setting the recommended priority of each food material in the refrigeration system, a recipe set may be generated based on a plurality of food materials having recommended priorities higher than a preset priority. The food materials which are lower in the current edible degree of the user can be filtered by setting the preset priority, so that the generated recipe can effectively balance various elements in the body of the user. And a plurality of food materials with the recommended priority higher than the preset priority can be reasonably combined to generate a plurality of recipes, and the generated set of the plurality of recipes becomes the obtained recipe set. It is worth saying that only a plurality of recipes with recommended priorities higher than the preset priority are screened out to generate a recipe set, which is beneficial to reducing the system load obtained by the refrigeration system.

And S40, selecting a target recipe from the recipe set according to a preset recommendation rule, and performing recommendation operation on the target recipe.

Specifically, after a recipe set of food materials with a recommended priority higher than a preset priority is obtained, a recipe can be selected from the recipe set according to a preset rule and recommended to a user. Therefore, on one hand, the number of recipes recommended to the user can be reduced, so that the user can conveniently select the recipes, and on the other hand, the recipes with less number are also easier to recommend and display, so that the user can conveniently check the recipes.

The recipe recommendation method based on the refrigeration system can set the recommendation priority of each food material in the refrigeration system according to the history of the food materials in the refrigeration system, screen out a plurality of food materials with recommendation priorities higher than the preset priority based on the preset priority and produce a recipe set, and then select a target recipe from the recipe set according to the preset recommendation rule and recommend the target recipe to a user. Therefore, after the user obtains the recommended target recipe, dishes can be made according to the recommended recipe so as to supplement required elements and maintain the balance of the diet in the body. Therefore, the recipe recommendation method based on the refrigeration system can recommend a proper recipe to a user, and is beneficial to maintaining the dietary balance of the user and keeping the body healthy.

As shown in fig. 3, in an embodiment, before the setting of the recommended priority of each food material based on the history retrieval record, the method of the present application further includes:

and S120, judging that the user has the behavior of taking the food materials according to the preference in the historical time period according to the historical taking record.

Specifically, the historical time period is a set time period for counting historical food taking records in the refrigeration system. For example, the historical time limit may be 7 x 24 hours (i.e. the past week) before the current time node, based on which the refrigeration system may detect whether the user has preferred food material taking action at some fixed point in time of day, such as 8 am. Because the taking times of each food material in the historical time period can be obtained according to the historical taking records of the food materials, whether the user takes the food materials according to the preference in the historical time period can be judged according to the taking times. If the diet balance exists, the problem that the diet imbalance exists in the current rough rate of the user is solved, so that the diet needs to be recommended to the user to maintain the diet balance of the user.

It can be understood that by judging whether the user has the behavior of taking food materials according to the preference in the historical period and then deciding whether to recommend the recipe to the user, the recipe can be recommended to the user only under the condition that the user has the unbalanced diet, so that the problem that the balance of the diet of the user is possibly damaged due to no reason of recommending the recipe to the user is avoided.

Specifically, if the number of times of taking out at least one food material is not greater than a first preset number of times and/or the number of times of taking out at least one food material is greater than a second preset number of times in the history period, it is determined that the user has a behavior of taking out food materials according to the preference in the history period.

Specifically, the number of times of taking out each food material in the history time period can be counted through the history taking-out record of the food materials. Specifically, the initial number of times of taking out each food material is set to 0, and each time a food material is taken out, the number of times of taking out the food material is correspondingly increased by 1, so that the number of times of taking out each food material can be obtained. When the food material taking behavior is judged, whether the taking times of one or more food materials are not more than the first preset times or the taking times of one or more food materials are more than the second preset times, the user can be considered to have the behavior of taking the food materials according to the preference in the historical time period. The first preset number and the second preset number may be adaptively adjusted according to actual conditions, which is not specifically limited in the present application.

In an embodiment, the history retrieval record includes a retrieval frequency of each food material in a history time period, and the setting of the recommended priority of each food material according to the history retrieval record includes:

Specifically, the number of times of taking out each food material may be counted according to the history taking-out record, and the recommended priority of each food material may be set based on the number of times of taking out each food material. Here, the more the number of times of extraction, the lower the recommended priority of the material, and conversely, the lower the number of times of extraction, the higher the recommended priority of the material.

It can be understood that the frequency of eating various food materials by the user within the history term can be obtained by counting the taking-out times of each food material through the history taking-out record. Among them, for food materials with high eating frequency, the more corresponding nutrient elements are ingested by the user. Conversely, for food materials with low eating frequency, the corresponding nutrient elements ingested by the user are also fewer. Thus, for food materials with a high frequency of consumption, a lower recommended priority should be set, while for food materials with a low frequency of consumption, a higher recommended priority should be set. Thus, the recommendation priorities of various food materials can be intuitively and simply set.

As shown in fig. 4, in an embodiment, before the setting of the recommended priority of each food material according to the history retrieval record, the method of the present application further includes:

s220, counting the residual quantity of each food material in the refrigeration system;

specifically, while the number of times of taking out each food material is counted from the history taking-out records of the food materials (before or after), the remaining number of the food materials in the refrigeration system may be further counted. The remaining quantity refers to the remaining quantity of each food material in the current refrigeration system.

Specifically, the remaining amount of each food material can be counted by counting the space occupation ratio of each food material in the refrigeration system.

Specifically, since the volume of the refrigerating space in the refrigerating system is fixed, the volume of each food material can be converted by calculating the space ratio of the food materials, and then the remaining amount of each food material can be converted based on the volume of each food material.

Correspondingly, in this embodiment, the history taking-out record includes the taking-out times of each food material, and the setting of the recommended priority of each food material according to the history taking-out record includes:

Specifically, the remaining number of food materials can reflect the remaining situation of the current food materials in the refrigeration system, and the number of times each food material is taken out can reflect the eating frequency of the user for different food materials in the historical time period. Then, the recommended priority of each food material is set according to the remaining number and the taking-out times of the food materials, so that the food materials recommended to the user can be obtained from the current refrigeration system as much as possible, the user can be prevented from shopping outside, and the user can conveniently make dishes of the recommended recipes.

In an embodiment, the setting of the recommended priority of each food material according to the remaining number of each food material and the number of times each food material is taken out includes:

and S251, determining the total taking-out times of all the food materials according to the taking-out times of each food material.

Specifically, when the number of times of taking out each food material is counted, the total number of times of taking out all the food materials can be calculated by adding up the number of times of taking out each food material.

And S252, setting the recommended priority of the food materials with the ratio of the taking times to the total taking times larger than or equal to the first preset value to be low.

Specifically, if the ratio of the number of times of taking out a certain food material to the total number of times of taking out is greater than or equal to one half, it indicates that the eating frequency of the user for the food material in the historical time period is higher, and the corresponding intake of nutritional elements is also more. Therefore, in order to maintain the dietary balance of the user, the food material does not need to be recommended to the user, whether the food material is left in the refrigeration system or not does not need to be considered, and the recommendation priority of the food material can be directly set to be low.

It should be noted that, in other embodiments, the first preset value may also be set to other values, which may be adaptively adjusted according to actual situations, and the present application does not specifically limit this.

And S253, setting the recommended priority of the food materials with the ratio of the taking times to the total taking times larger than or equal to a second preset value and smaller than a first preset value and the space ratio larger than or equal to a third preset value as middle.

Specifically, if the ratio of the number of times a food material is taken out to the total number of times taken out is greater than or equal to one third and less than one half, it indicates that the eating frequency of the food material by the user in the history period is general, and the corresponding nutrient elements are relatively general. At this time, if the space proportion of the food material in the corresponding refrigerating space is greater than or equal to one fifth, it indicates that the remaining amount of the food material is enough to meet the requirement of preparing the dishes in the recipe, so the recommended priority of the food material can be set to be middle in order to maintain the dietary balance of the user.

It should be noted that, in other embodiments, the first preset value, the second preset value and the third preset value may also be set to other values, which may be adaptively adjusted according to actual situations, and the present application does not specifically limit this.

And S254, setting the recommended priority of the food materials with the ratio of the taking times to the total taking times smaller than a second preset value and the space ratio larger than or equal to a third preset value to be high.

Specifically, if the ratio of the number of times a food material is taken out to the total number of times taken out is less than one third, it indicates that the food material is eaten less frequently by the user in the history period, and the corresponding intake of nutrient elements is relatively small. At this time, if the space ratio of the food material in the corresponding refrigerating space is greater than or equal to one fifth, it indicates that the remaining amount of the food material is enough to meet the requirement of preparing the dishes in the recipe, and therefore, in order to maintain the dietary balance of the user, the recommended priority of the food material can be set to be high.

In an embodiment, the preset priority is a low level, and correspondingly, the generating of the recipe set according to the plurality of food materials specifically generates the recipe set according to the plurality of food materials with the recommended priority higher than the low level.

It can be understood that, because the food materials with low recommended priorities are recommended, the food materials are eaten more by the user in the historical time period, and on the basis of considering the diet balance, the food materials with low recommended priorities do not need to be recommended to the user, so that the recipe can be generated without adopting the food materials with low recommended priorities. The recipe set of the food materials with the medium recommended priority is obtained by considering that tastes of different users are different, and more recipes need to be recommended so as to meet the taste of the users while supplementing nutrition. Of course, the design of the present application is not limited to this, and in other embodiments, only a recipe set that recommends food materials with high priority may be recommended.

As shown in fig. 5, in an embodiment, selecting a target recipe from the recipe set according to a preset recommendation rule includes:

and S41, determining the preference degree of the user for the recipes in the recipe set according to the pre-stored dietary preference of the user.

Specifically, the dietary preference of the user refers to the degree of preference of the user for different food materials. For example, the recipe for potatoes includes both shredded hot and sour potatoes, which are preferred to be sour and hot, and stewed spareribs, which are preferred to be bland. Some users prefer sour and hot taste, while some users prefer light taste, which cannot be summarized. Therefore, the preference degree of the user for the recipes in the recipe set is determined according to the pre-stored dietary preference of the user, and the preference degree of the user for the recipes in the recipes can be determined.

And S42, selecting at least one recipe from the recipe set as a target recipe according to the preference degree of the user on the recipes in the recipe set from high to low.

Specifically, at least one recipe is selected from the recipe set as the target recipe according to the preference degree of the user for the recipes in the recipe set from high to low, so that the target recipe recommended to the user can be more suitable for the eating habits of the user and can be more easily accepted by the user.

As shown in fig. 6, in an embodiment, determining the user's preference degree for the recipes in the recipe set according to the pre-stored user diet preferences includes:

s411, obtaining a food material making set of each recipe in the recipe set.

Specifically, the recipe generally includes a process of preparing dishes and a material for preparing the dishes, and the user's preference for the recipe is generally reflected in the preference of preparing the material for preparing the food. Accordingly, food materials can be prepared based on each recipe to determine the degree of preference of the user for different recipes. Here, the set of prepared food materials is a set of a plurality of prepared food materials for preparing dishes of the recipe.

And S412, acquiring a search record of each prepared food material set by the user.

Specifically, when a recipe is to be recommended to a user, retrieval records of the user on different terminals can be acquired, wherein the terminals include but are not limited to smart phones, smart tablets, smart televisions and smart appliances; and retrieval records include, but are not limited to, typed records and voice-entered records, wherein typed records include physical keyboard-entered records and virtual keyboard-entered records. By acquiring the retrieval records of the user on different terminals, the retrieval record of the user for each cooking material set can be determined,

specifically, the more times the user searches for a certain preparation food material, the higher the user's attention (or preference) to the preparation food material set including the preparation food material, the higher the user's preference to the recipe using the preparation food material set can be considered. It should be noted that if a plurality of preparation food material sets share the same preparation food material, the number of times of searching for the preparation food material can be increased simultaneously with the preference degree of each recipe including the preparation food material.

And S413, determining the preference degree of the user for the recipes in the recipe set according to the retrieval record of each prepared food material set.

Specifically, it is considered that the user's preference degree for creating a recipe corresponding to a food material set is high or low depending on the number of search records for creating the food material set. In this way, the user's preference for each recipe in the set of recipes can be determined.

It can be understood that the preference degrees of the users for different recipes are determined by the retrieval records of the users on different terminals, so that the sorting mode is simpler, and the sorting result is relatively more accurate.

In one embodiment, the target recipe is recommended to the user by sending the recipe to the intelligent terminal of the user. Specifically, after the recommended recipes are determined, the refrigeration system can send the recipes to intelligent terminals such as a user smart phone, a smart tablet, a smart television and the like for display. Recipes can also be sent to a display screen of a refrigeration system (intelligent refrigerator, intelligent freezer, etc.) for presentation to the user.

In addition, referring to fig. 7, an embodiment of the present invention further provides a recipe recommendation device based on a refrigeration system, where the recipe recommendation device based on the refrigeration system includes:

an obtaining module 110, configured to obtain a history taking record of food materials in the refrigeration system;

a setting module 120, configured to set a recommended priority of each food material according to the history extraction record;

the generating module 130 is configured to generate a recipe set according to a plurality of food materials, where a recommended priority of each food material in the plurality of food materials is higher than a preset priority;

the selecting module 140 is configured to select a target recipe from the recipe set according to a preset recommendation rule; and

and the recommending module 150 is used for performing recommending operation on the target recipe.

In one embodiment, the recipe recommendation device based on a refrigeration system of the present application further comprises:

and the judging module is used for judging that the user has the behavior of taking food materials according to the preference in the historical time period according to the historical taking-out record.

The history taking-out record comprises taking-out times of each food material in the history time period, and the setting module is specifically used for setting the recommended priority of each food material according to the history taking-out record:

The steps implemented by the functional modules of the recipe recommendation device can refer to the embodiments of the recipe recommendation method based on the refrigeration system, and are not described herein again.

In addition, the embodiment of the present invention further provides a computer-readable storage medium, which may be any one of or any combination of a hard disk, a multimedia card, an SD card, a flash memory card, an SMC, a Read Only Memory (ROM), an Erasable Programmable Read Only Memory (EPROM), a portable compact disc read only memory (CD-ROM), a USB memory, and the like. The computer-readable storage medium includes a recipe recommendation program 10 based on a refrigeration system, and the specific embodiment of the computer-readable storage medium of the present invention is substantially the same as the specific embodiment of the recipe recommendation method based on a refrigeration system and the server 1, and will not be described herein again.

As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or computer program product. Accordingly, the present invention may take the form of an entirely hardware embodiment, an entirely 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, CD-ROM, optical storage, and the like) having computer-usable program code embodied therein.

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 will be understood that each flow and/or block of the flow diagrams and/or block diagrams, and combinations of flows and/or blocks in the flow diagrams and/or block diagrams, can be implemented by computer program instructions. These computer program instructions may be provided to a processor of a general purpose computer, special purpose computer, embedded processor, or other programmable data processing apparatus to produce a machine, such that the instructions, which execute via the processor of the computer or other programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.

These computer program instructions may also be loaded onto a computer or other programmable data processing apparatus to cause a series of operational steps to be performed on the computer or other programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or other programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.

While preferred embodiments of the present invention have been described, additional variations and modifications in those embodiments may occur to those skilled in the art once they learn of the basic inventive concepts. Therefore, it is intended that the appended claims be interpreted as including preferred embodiments and all such alterations and modifications as fall within the scope of the invention.

It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.

Claims

1. A method for recipe recommendation based on a refrigeration system, comprising:

generating a recipe set according to a plurality of food materials, wherein the recommended priority of each food material in the plurality of food materials is higher than a preset priority;

2. The method of claim 1, wherein before setting the recommended priority for each food material based on the history retrieval record, the method further comprises:

judging that the user has the behavior of taking food materials according to preference in a historical time period according to the historical taking record;

the history taking record comprises the taking times of each food material in the history time period, and the setting of the recommended priority of each food material according to the history taking record comprises the following steps:

3. The method of claim 1, wherein before setting the recommended priority for each food material based on the history retrieval record, the method further comprises:

counting the remaining quantity of each food material in the refrigeration system;

the history taking-out record comprises the taking-out times of each food material, and the setting of the recommended priority of each food material according to the history taking-out record comprises the following steps:

4. The method of claim 3, wherein setting the recommended priority for each food material as a function of the remaining quantity of each food material and the number of withdrawals of each food material comprises:

setting the recommended priority of the food materials with the ratio of the taking times to the total taking times larger than or equal to a first preset value to be low; alternatively, the first and second electrodes may be,

5. The method of claim 2 or 4, wherein the selecting the target recipe from the set of recipes according to a preset recommendation rule comprises:

determining the preference degree of the user for the recipes in the recipe set according to the pre-stored dietary preference of the user;

and selecting at least one recipe from the recipe set as a target recipe according to the high-to-low preference degree of the user for the recipes in the recipe set.

6. The method of claim 5, wherein determining a user's preference level for recipes in the set of recipes based on pre-stored user dietary preferences comprises:

acquiring a manufacturing food material set of each recipe in the recipe set;

acquiring a retrieval record of each manufactured food material set by a user;

and determining the preference degree of the user for the recipes in the recipe set according to the retrieval record of each making food material set.

7. A recipe recommendation device based on a refrigeration system, comprising:

the setting module is used for setting the recommendation priority of each food material according to the history taking record;

the generating module is used for generating a recipe set according to a plurality of food materials, and the recommended priority of each food material in the plurality of food materials is higher than a preset priority;

8. The apparatus of claim 7, wherein the apparatus further comprises:

the judging module is used for judging that the user has the behavior of taking food materials according to preference in a historical time period according to the historical taking record;

the history taking-out record comprises taking-out times of each food material in the history time period, and the setting module is specifically configured to, in respect of setting the recommended priority of each food material according to the history taking-out record:

9. A refrigeration system based recipe recommendation device comprising a memory, a processor and a refrigeration system based recipe recommendation program stored on the memory and executable on the processor, the processor implementing the refrigeration system based recipe recommendation method of any one of claims 1-6 when executing the refrigeration system based recipe recommendation program.

10. A computer-readable storage medium, characterized in that the computer-readable storage medium has stored thereon a refrigeration system based recipe recommendation program that, when executed by a processor, implements the refrigeration system based recipe recommendation method of any of claims 1-6.