CN110853730A - Menu calibration method and device - Google Patents
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Abstract
The application discloses a method and a device for calibrating a menu, wherein the method comprises the following steps: obtaining cooking parameters and cooking food materials from a menu to be calibrated; inquiring the initial nutritional ingredient information of the cooked food material; and calculating and calibrating the nutrient content information of the menu to be calibrated by analyzing the nutrient content influence information of the cooking parameters on the initial nutrient content information. According to the method and the device, the cooking parameters in the recipe to be calibrated and the initial nutritional ingredient information corresponding to the food materials required for cooking are utilized, the influence condition of the cooking parameters corresponding to the recipe on the initial nutritional ingredient information of the cooking food materials is analyzed, the nutritional ingredient information of the recipe to be calibrated is calculated and information calibration is carried out, compared with the prior art that the user needs to estimate the nutritional value of the recipe according to life experience, intelligent calibration on the nutritional ingredient information of the recipe can be achieved, even the user lacking nutriology knowledge can select the recipe more suitable for the user.
Description
Technical Field
The application relates to the technical field of cooking, in particular to a method and a device for calibrating a menu.
Background
Along with the continuous improvement of the economic level of residents, the living level is also obviously improved, people pay more and more attention to the living quality, particularly the diet quality, reasonable diet nutrition matching is of great importance to the health of people, people take the diet as the day to explain the importance of the diet, and the food is indispensable in human life.
In order to improve the diet quality, at present, many people select to cook dishes according to a menu, the menu usually only comprises food materials required by cooking and cooking steps, the nutrition condition of the dishes is generally not labeled, a user can only roughly estimate the nutrition condition of the dishes according to the self-mastered nutrition knowledge, and if the user does not have nutrition related knowledge, the selection is difficult. If matched nutrient content information can be calibrated on the menu, great convenience is provided for the user to select the menu.
Disclosure of Invention
In view of this, the present application provides a method for calibrating a recipe, which can achieve intelligent calibration of nutrient component information of the recipe, and even a user lacking nutriology knowledge can select a recipe more suitable for himself.
According to one aspect of the application, a method for calibrating a recipe is provided, which includes:
obtaining cooking parameters and cooking food materials from a menu to be calibrated;
inquiring the initial nutritional ingredient information of the cooked food material;
and calculating and calibrating the nutrient content information of the menu to be calibrated by analyzing the nutrient content influence information of the cooking parameters on the initial nutrient content information.
Specifically, calculating the nutritional component information of the to-be-calibrated menu by analyzing the nutritional component influence information of the cooking parameters on the initial nutritional component information, specifically comprising:
acquiring at least one of a cooking mode, a cooking temperature and a cooking time contained in the cooking parameters;
inquiring corresponding nutritional component influence information of the cooking food material under the cooking of at least one cooking parameter, wherein the nutritional component influence information comprises nutritional component attenuation information;
and calculating the corresponding residual nutrient component amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component attenuation information.
Specifically, the nutritional component influence information further includes nutritional component precipitation information, and the method further includes:
and calculating the corresponding nutrient component precipitation amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component precipitation information.
Specifically, the method further comprises:
and acquiring the nutrition label of the menu to be calibrated according to the residual amount of the nutrition components calibrated by the menu to be calibrated and/or the analyzed amount of the nutrition components and a preset nutrition label setting standard.
Specifically, after acquiring at least one of the cooking manner, the cooking temperature, and the cooking time included in the cooking parameter, the method further includes:
judging whether dishes cooked according to the menu to be calibrated generate hazardous substances or not according to at least one cooking parameter and the cooking food materials;
and if the hazardous substances are generated in the dishes, calculating the generation amount of the hazardous substances of the dishes according to the cooking food materials and at least one cooking parameter.
Specifically, the method further comprises:
and acquiring the hazardous substance label of the menu to be calibrated according to the amount of the generated hazardous substances of the dishes and a preset hazardous substance label setting standard.
Specifically, the method further comprises:
and according to the nutrition label and/or the hazardous substance label of the menu to be calibrated and a preset dish label suitable for a specific population, calibrating a label suitable for the population for the menu to be calibrated.
Specifically, the querying of the initial nutritional component information of the cooking food material specifically includes:
acquiring raw material nutrient component information corresponding to the cooking food material;
analyzing the initial nutritional component information of the cooked food material according to dish preparation information and the raw material nutritional component information contained in the cooking parameters.
According to another aspect of the present application, there is provided a device for calibrating a recipe, including:
the parameter acquisition module is used for acquiring cooking parameters and cooking food materials from the menu to be calibrated;
the initial nutrition inquiry module is used for inquiring the initial nutrition component information of the cooking food material;
and the nutrition calibration module is used for calculating and calibrating the nutrition component information of the menu to be calibrated by analyzing the influence information of the cooking parameters on the nutrition components of the initial nutrition component information.
Specifically, the nutrition calibration module specifically includes:
the parameter acquisition unit is used for acquiring at least one of a cooking mode, a cooking temperature and a cooking time contained in the cooking parameters;
the attenuation information inquiry unit is used for inquiring corresponding nutrient composition influence information of the cooking food materials under the cooking of at least one cooking parameter, wherein the nutrient composition influence information comprises nutrient composition attenuation information;
and the residual nutrient calculating unit is used for calculating the corresponding residual nutrient component amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component attenuation information.
Specifically, the nutritional component influence information further includes nutritional component precipitation information, and the nutritional calibration module further includes:
and the nutrient precipitation calculating unit is used for calculating the corresponding nutrient precipitation amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient precipitation information.
Specifically, the apparatus further comprises:
and the nutrition label acquisition module is used for acquiring the nutrition label of the menu to be calibrated according to the residual amount of the nutrition components calibrated by the menu to be calibrated and/or the analyzed output amount of the nutrition components and a preset nutrition label set standard.
Specifically, the apparatus further comprises:
the hazardous substance analysis module is used for judging whether dishes cooked according to the menu to be calibrated generate hazardous substances or not according to at least one cooking parameter and the cooking food after at least one of the cooking mode, the cooking temperature and the cooking time contained in the cooking parameters is obtained;
and the hazardous substance calculation module is used for calculating the generation amount of the hazardous substances of the dishes according to the cooking food materials and at least one cooking parameter if the hazardous substances are generated in the dishes.
Specifically, the apparatus further comprises:
and the hazard label acquisition module is used for acquiring the hazard label of the menu to be calibrated according to the generation amount of the hazardous substances of the dishes and a preset hazardous substance label setting standard.
Specifically, the apparatus further comprises:
and the label calibration module is used for calibrating the labels of the suitable people for the menu to be calibrated according to the nutrition labels and/or the labels of the hazardous substances of the menu to be calibrated and preset labels of the dishes suitable for specific people.
Specifically, the initial nutrition query module specifically includes:
a raw material nutrition acquisition unit for acquiring raw material nutrition component information corresponding to the cooking food material;
an initial nutrient analysis unit for analyzing the initial nutrient component information of the cooked food material according to the dish preparation information and the raw material nutrient component information included in the cooking parameters.
Specifically, the apparatus further comprises: hardness query module 39, hardness calibration module 310.
The hardness query module 39 is configured to query hardness change information of the cooking food material corresponding to the cooking of the at least one cooking parameter after acquiring at least one of the cooking mode, the cooking temperature, and the cooking time included in the cooking parameter; and
and calculating the hardness information of the cooking food material corresponding to the menu to be calibrated after being cooked according to at least one cooking parameter according to the initial hardness information and the hardness change information of the cooking food material.
Specifically, the apparatus further comprises: and the hardness calibration module 310 is configured to obtain and calibrate a hardness level label of the recipe to be calibrated according to the hardness information corresponding to the recipe to be calibrated and a preset dish hardness level standard.
According to yet another aspect of the present application, a storage medium is provided, on which a computer program is stored, which when executed by a processor implements the above-mentioned recipe calibration method.
According to yet another aspect of the present application, there is provided a computer device, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor, wherein the processor implements the recipe calibration method when executing the program.
By means of the technical scheme, the recipe calibration method provided by the application analyzes the influence condition of the cooking parameters corresponding to the recipe on the initial nutritional ingredient information of the cooked food material by using the cooking parameters in the recipe to be calibrated and the initial nutritional ingredient information corresponding to the food material required for cooking, so that the nutritional ingredient information of the recipe to be calibrated is calculated and information calibration is performed. Compared with the prior art that the user needs to estimate the nutritional value of the menu according to life experience or estimates the nutritional value of the menu by simply depending on the nutritional value of the cooking food material, the technical scheme provided by the embodiment of the application can realize intelligent calibration of the nutritional component information of the menu, accurately analyze the nutritional component information of the menu after the cooking food material is cooked into the menu according to the menu to be calibrated, and calibrate the nutrition of the menu more accurately, and even if the user lacks of nutriology knowledge, the menu more suitable for the user can be selected.
The foregoing description is only an overview of the technical solutions of the present application, and the present application can be implemented according to the content of the description in order to make the technical means of the present application more clearly understood, and the following detailed description of the present application is given in order to make the above and other objects, features, and advantages of the present application more clearly understandable.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this application, illustrate embodiment(s) of the application and together with the description serve to explain the application and not to limit the application. In the drawings:
fig. 1 is a schematic flow chart illustrating a recipe calibration method provided in an embodiment of the present application;
fig. 2 is a schematic flow chart illustrating another recipe calibration method provided in the embodiment of the present application;
fig. 3 is a schematic structural diagram illustrating a device for calibrating recipes according to an embodiment of the present disclosure;
fig. 4 shows a schematic structural diagram of another device for calibrating recipes provided in the embodiment of the present application.
Detailed Description
The present application will be described in detail below with reference to the accompanying drawings in conjunction with embodiments. It should be noted that the embodiments and features of the embodiments in the present application may be combined with each other without conflict.
In this embodiment, a method for calibrating a recipe is provided, as shown in fig. 1, the method includes:
The embodiment of the application is used for calibrating the information such as the nutritional ingredients of the menu, so that the user can visually and clearly determine the quality of the dishes according to the calibration information of the menu, and the user can select the menu according to the self health condition and the nutritional requirements. Before the recipe is calibrated, the cooking food materials and the cooking parameters required by the recipe dishes need to be acquired, so that the recipe is calibrated according to the cooking food materials and the cooking parameters corresponding to the cooking food materials.
The nutritional ingredient information of the dish is closely related to the nutritional ingredients of the cooking food, and generally speaking, if the cooking food does not contain a certain nutritional ingredient, the dish cooked by the cooking food does not contain the nutritional ingredient, for example, the coix seed does not contain retinol, and the coix seed porridge cooked by the coix seed does not contain retinol on the premise of not adding other cooking food. Therefore, before the nutritional ingredient of the recipe is calibrated, the initial nutritional ingredient information of the cooking food materials involved in the recipe is inquired, so that the nutritional ingredient information of the corresponding dishes is determined according to the initial nutritional ingredient information of the food materials.
And 103, calculating and calibrating the nutrient content information of the menu to be calibrated by analyzing the nutrient content influence information of the cooking parameters on the initial nutrient content information.
Different nutritional ingredients can be changed to different degrees under the cooking operation of specific cooking parameters, taking vitamin C as an example, the vitamin C can be greatly lost under the condition of high temperature and long-time heating, the dish ripening time can be shortened by fast frying with strong fire, and the loss of nutrients is reduced, so when vegetables containing the vitamin C are cooked, the amount of the vitamin C lost in 10 minutes of cooking is more than that of fast frying for 2 minutes with strong fire, the content of the remaining vitamin C is also less, namely, the same cooking food materials are adopted, and the nutritional content of the finally cooked dishes is different due to different cooking parameters. By analyzing the influence of the cooking parameters on the initial nutrient content information, the nutrient content information corresponding to the menu to be calibrated can be calculated, so that a user can accurately select the required menu according to the nutrient content information, and the value of the menu is improved.
In addition, on the basis, according to the nutritional component influence information, an adjustment suggestion can be given to the cooking parameters in the menu to be calibrated, for example, when a user browses a menu of vegetables needing to be cooked for 10 minutes, the user intelligently recommends the menu of vegetables needing to be cooked for 2 minutes by quick fire, and the selection of the menu with higher nutritional value by the user is facilitated.
By applying the technical scheme of the embodiment, the influence condition of the cooking parameters corresponding to the recipe on the initial nutritional ingredient information of the cooking food material is analyzed by using the cooking parameters in the recipe to be calibrated and the initial nutritional ingredient information corresponding to the food material required for cooking, so that the nutritional ingredient information of the recipe to be calibrated is calculated and information calibration is performed. Compared with the prior art that the user needs to estimate the nutritional value of the menu according to life experience, the technical scheme provided by the embodiment of the application can realize intelligent calibration of the nutritional component information of the menu, and the menu more suitable for the user can be selected even for the user lacking nutrition knowledge.
Further, as a refinement and an extension of the specific implementation of the foregoing embodiment, in order to fully describe the specific implementation process of the present embodiment, another recipe calibration method is provided, as shown in fig. 2, and the method includes:
In the cooking process of the food materials, each different cooking step has different influences on the nutritional ingredients of the cooking food materials, and in order to accurately calculate the nutritional ingredient information contained in the dishes cooked according to the cooking parameters of the menu to be calibrated, the raw material nutritional ingredient information of the cooking food materials before cooking is acquired first, so that the nutritional ingredient information of the dishes finally cooked is calculated by combining the cooking parameters.
The preparation method comprises the steps of obtaining dish preparation information contained in cooking parameters, wherein the dish preparation information mainly refers to that cooking food materials are dish preparation methods (the dish preparation information in the embodiment of the application does not refer to preparation of dishes but refers to preparation of various cooking food materials), and different dish preparation methods have different nutrition loss degrees on the cooking food materials. For example, for fresh vegetables, the vegetables are washed first and then washed, so that 1% of vitamin C is lost, the vegetables are washed and then washed, so that more vitamin C is lost, the longer the soaking time is, the more the vitamin C is lost, the washing time is more than 10 minutes, the vitamin C loss ratio reaches 16% -18.5%, and similarly, the vegetable preparation steps such as rice washing and the like are carried out, and the more times of washing are, the more the nutrient is lost. As another example, cutting potatoes into large chunks results in less nutrient loss than cutting potatoes into smaller chunks.
Therefore, the prepared initial nutritional component information of the cooking food material can be obtained according to the raw material nutritional components of the cooking food which are not subjected to any treatment (which means that the processing steps included in the recipe to be calibrated are not performed, and the processing treatments such as flour grinding, grain shelling and the like are not included) in combination with the dish preparation information included in the recipe to be calibrated.
Furthermore, when the food materials are made into the convenient dish bags, the identification information of the convenient dish bags comprises the nutritional ingredient information of the processed food materials, so that the original nutritional ingredient information of the food materials in the menu is different when different convenient dish bags are selected.
Step 204, at least one of the cooking mode, the cooking temperature and the cooking time contained in the cooking parameters is obtained.
Each parameter in the cooking process affects the nutritional ingredients of the cooked dishes, one recipe can comprise a plurality of cooking steps, each cooking step can correspond to different cooking modes, cooking temperatures and cooking time lengths, the cooking modes can comprise frying, boiling, frying and the like, for example, the recipe of the 'Tunbao chicken dices' can comprise a step of frying peanuts for 3 minutes at an oil temperature of 80 degrees and a step of frying the chicken dices, cucumber dices and peanuts for 5 minutes at an oil temperature of 80 degrees.
A nutrient cooking profile or curve, such as vitamin C, corresponding to a temperature-time decay curve, may be pre-established. When the temperature rises by 5 ℃, the vitamin C is reduced by 5 percent, when the cooking time at a certain temperature is prolonged by 5min, the vitamin C is reduced by 5 percent, and the temperature-time combined decay curve can also be obtained.
Step 205, inquiring corresponding nutritional component influence information of the cooking food material under the cooking of at least one cooking parameter, wherein the nutritional component influence information comprises nutritional component attenuation information.
And acquiring cooking parameters corresponding to each cooking step and nutrient attenuation information corresponding to each cooking food material under the cooking of the cooking parameters. The nutritional ingredient attenuation information can be obtained by inquiring a preset nutritional ingredient attenuation table, and the preset nutritional ingredient attenuation table can specifically establish a change table according to different food materials or different cooking modes, such as a preset chicken nutritional ingredient attenuation table or a preset water-boiled food nutritional ingredient attenuation table. Taking a preset nutrient attenuation table established according to food materials as an example, searching a corresponding nutrient attenuation proportion in the table with the horizontal axis as the cooking temperature and the vertical axis as the cooking time. It should be noted that, in the nutrient attenuation table in the example, the cooking parameters need to have three parameters of a cooking mode, a cooking temperature and a cooking time, and if only one or two of the parameters can be obtained or more parameters can be obtained, the nutrient attenuation table may be appointed additionally, which is not limited herein in the embodiment of the present application.
And step 206, calculating the corresponding residual nutrient component amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component attenuation information.
After the initial nutritional component information and the corresponding nutritional component attenuation information of the cooking food materials are obtained, the nutritional loss condition of each cooking food material under the cooking of each cooking step can be calculated in sequence, and further the residual nutritional component amount of each cooking food material can be calculated. For example, after the dish of the 'Tungbao chicken dices' is cooked in each step, the nutrient loss proportion of protein in chicken is 40%, the initial nutrient content information of the chicken is 500mg, the residual protein content of the chicken of the 'Gongbao chicken dices' cooked according to the recipe to be calibrated is 500 x (1-40%) -300 mg, and the calculation method of the residual nutrient content is the same.
The amount of the remaining nutritional ingredients is generally calculated as the content of the nutritional ingredients per unit mass of the dish, for example, 100mg of protein per 100g of the "palace chicken dices", or the content of the nutritional ingredients per unit mass of the cooking food material, for example, 300mg of protein per 100g of chicken in the "palace chicken dices".
And step 207, calculating the corresponding nutrient component precipitation amount of the cooked food material after cooking according to at least one cooking parameter according to the initial nutrient component information and the corresponding nutrient component precipitation information of the cooked food material.
In the embodiment of the present application, the nutritional component influence information specifically further includes nutritional component precipitation information. Based on this, step 207 also describes the deposition amount of the nutrient components corresponding to the cooked food materials, for example, when cooking a dish "crucian tofu soup", in addition to the cooked food materials such as crucian, tofu, etc., the soup belongs to the main edible part, if it is obviously unreasonable to calculate the remaining nutrient component amount of the food materials such as crucian, tofu, etc., the deposition amount of the nutrient components of the food materials such as crucian, tofu, etc. can be calculated to obtain the complete nutrient amount of the dish, assuming that one of the steps of cooking "crucian tofu soup" is to heat crucian, tofu, onion segments at a heating temperature of 90 degrees for 20 minutes, the query shows that the deposition amount of fat of crucian under the above cooking parameters is 20%, the deposition amount of protein of tofu under the above cooking parameters is 10%, the deposition amount of the nutrient components in the soup can be calculated by combining the initial nutrient component information of crucian and tofu, thereby obtaining the complete nutritional component amount of the crucian bean curd soup.
In addition, for the dishes of soup, some dishes, such as the above-mentioned "crucian tofu soup", generally drink soup and eat food materials when eating, and for some dishes, such as the "red date squab soup", etc., the taste of the food materials becomes worse after cooking the soup, and generally only soup is consumed and no food materials are consumed, and for the dishes of soup, which are only consumed and no food materials are consumed, generally, only the amount of precipitated nutritional ingredients of the food materials is calculated, and the nutritional ingredients retained in the soup are analyzed by combining the amount of water added and the heating time in the recipe. For example, in the process of heating red dates and young pigeons for 4 hours on medium fire in the red date and young pigeons soup, the total precipitation amount of vitamin a is 10mg, the total amount of the soup is 200g, the heating loss of vitamin a is 10%, and the vitamin a content in the red date and young pigeons soup is 10mg (1-10%) -9 mg, and the vitamin a content in each 100g of soup is 4.5 mg.
And 208, acquiring a nutrition label of the menu to be calibrated according to the residual amount and/or the precipitated amount of the nutrition components calibrated by the menu to be calibrated and a preset nutrition label setting standard.
After the remaining amount of the nutrient components and the analyzed amount of the nutrient components are calibrated for the recipe to be calibrated, the same nutrient components in the remaining amount of the nutrient components and the analyzed amount of the nutrient components may be summed up, for example, when the cooked material crucian, bean curd, onion sections and the like in the "crucian bean curd soup" totally contain 100mg of protein, the soup contains 20mg of protein, and the total amount of the crucian bean curd soup is 500g, the protein content per 100g of the "crucian bean curd soup" may be calculated as (100mg +20mg)/5 ═ 24 mg.
Therefore, the nutritional labels can be calibrated according to the content of nutritional ingredients contained in dishes of unit mass (or cooking food materials of unit mass), specifically, the nutritional labels can be calibrated according to a preset nutritional label calibration rule, if the preset nutritional label calibration rule specifies that each 100g of dishes contain more than 20mg of protein, the dishes can be regarded as high-protein dishes, the crucian tofu soup can be calibrated to be high-protein dishes, and the other nutritional ingredient label calibration modes can be analogized, for example, the labels such as low fat, low calorie, high purine and the like are continuously calibrated.
The nutrition label is attached, a user can independently select the menu according to the needs of the user, the method is simple and visual, and even if the user does not have the knowledge of nutriology, the user can select the proper menu according to the label of the menu. Of course, the residual amount of the nutrient components and the precipitation amount of the nutrient components in the menu can be directly calibrated so as to be accurately selected by a user with certain nutriology knowledge.
And 209, judging whether the dishes cooked according to the menu to be calibrated generate hazardous substances or not according to at least one cooking parameter and cooking food materials.
Besides the nutritional ingredients of the dishes, the user usually pays attention to whether the dishes contain hazardous substances, and based on the steps, the user needs to judge whether the dishes corresponding to the menu to be calibrated contain the hazardous substances. For example, when pickled Chinese cabbage is used to prepare a dish product "stewed pork ribs with Chinese cabbage", the dish product contains nitrite which is harmful to human bodies. In addition, the cooked food material may generate other hazardous substances under the cooking of specific cooking parameters, which is not exemplified herein.
Step 210, if hazardous substances are generated in the dishes, calculating the generation amount of the hazardous substances of the dishes according to the cooking food materials and at least one cooking parameter.
The amount of the generated hazardous substances is influenced by cooking parameters, for example, in a menu for pickling pickled vegetables, the amount of the generated nitrite can obviously change along with the change of pickling time, so that the amount of the generated hazardous substances can be obtained by quantitatively calculating the hazardous substances possibly generated by the vegetables according to the cooking food materials and the cooking parameters.
And step 211, acquiring the hazardous substance label of the menu to be calibrated according to the amount of the generated hazardous substances of the dishes and the preset hazardous substance label setting standard.
After the generation amount of the hazardous substances of the dishes is calculated, the labeling of the hazardous substance labels can be carried out on the dishes similar to the labeling of the nutrient component labels. Specifically, the calibration can be performed according to a preset hazardous substance calibration rule, for example, every 100g of dishes contain nitrite exceeding a preset nitrite exceeding threshold, the dishes are considered to be food with nitrite exceeding the standard, a nitrite exceeding label is marked, and if the content of the nitrite is lower than a preset safety threshold, the nitrite label can not be marked, so that a user can conveniently select a menu according to the label.
In addition, the generation amount of hazardous substances contained in the dishes can be directly marked, so that a user with nutrition knowledge can accurately select a menu conveniently.
And 212, according to the nutrition label and/or the hazardous substance label of the menu to be calibrated and the preset dish label suitable for the specific population, calibrating the label suitable for the population for the menu to be calibrated.
After the menu is marked with the nutrition label and the hazardous substance label, the suitable people of the dishes can be marked, and convenience is further provided for the user to select the menu. When the labels are calibrated, the labels can be calibrated according to preset dish standards suitable for specific people, for example, if the dish labels suitable for the diabetics comprise low-sugar labels and high-protein labels, the dishes comprising the low-sugar labels and the high-protein labels are calibrated to be suitable for the diabetics.
In addition, in the above steps 213 to 215 of the embodiment of the present application, the hardness information of the dishes corresponding to the menu to be calibrated may also be calibrated, so that the user can conveniently select the menu according to the hardness of the dishes, and more accurately perform suitable crowd label calibration. Inquiring hardness change information corresponding to the cooking food materials corresponding to each cooking step under the corresponding at least one cooking parameter; calculating the hardness information of the to-be-calibrated menu after cooking according to each cooking step in sequence according to the initial hardness information of the cooking food material and the corresponding hardness change information; and calibrating the hardness information of the menu to be calibrated. Therefore, when the user selects the menu, the menu suitable for the user can be selected according to the hardness grade label calibrated on the menu, for example, the menu is divided into 1-5 grades according to the hardness of the menu, the old and the children can select the menu with the hardness grades of 1 and 2 as much as possible, and the menu is softer and more rotten and is easier to digest.
By applying the technical scheme of the embodiment, the influence condition of the cooking parameters corresponding to the recipe on the initial nutritional component information of the cooking food material is analyzed by utilizing the cooking parameters such as the cooking mode, the cooking temperature and the cooking time in the recipe to be calibrated and the initial nutritional component information corresponding to the food material required for cooking, so that the residual nutritional component amount, the nutritional component analysis output amount and the hazardous substance generation amount of the recipe to be calibrated are calculated, the label calibration is carried out, the nutritional condition and the hazardous substance hazardous condition of the dish are calculated step by step from the step of preparing the dish, the calibration of the label of the dish is realized, and even for a user lacking in nutritional knowledge, the recipe suitable for the user can be easily selected.
Further, as a specific implementation of the method in fig. 1, an embodiment of the present application provides a device for calibrating a recipe, as shown in fig. 3, the device includes: a parameter acquisition module 31, an initial nutrition query module 32 and a nutrition calibration module 33.
The parameter acquiring module 31 is configured to acquire cooking parameters and cooking ingredients from a menu to be calibrated;
an initial nutrition query module 32, configured to query initial nutrition component information of the cooking food material;
and the nutrition calibration module 33 is configured to calculate and calibrate the nutrition component information of the recipe to be calibrated by analyzing the nutrition component influence information of the cooking parameters on the initial nutrition component information.
In a specific application scenario, the nutrition calibration module 33 specifically includes: a parameter acquisition unit 331, an attenuation information inquiry unit 332, and a residual nutrition calculation unit 333.
A parameter obtaining unit 331, configured to obtain at least one of a cooking manner, a cooking temperature, and a cooking time included in the cooking parameter;
the attenuation information query unit 332 is configured to query nutritional component influence information corresponding to the cooking food material under the cooking of at least one cooking parameter, where the nutritional component influence information includes nutritional component attenuation information;
a remaining nutrient calculating unit 333, configured to calculate, according to the initial nutrient component information of the cooking food and the corresponding nutrient attenuation information, a corresponding remaining nutrient component amount of the cooking food after being cooked according to at least one cooking parameter.
In a specific application scenario, the nutrient influence information further includes nutrient precipitation information, and the nutrient calibration module 33 further includes: nutrient precipitation calculation unit 334.
And a nutrient precipitation calculating unit 334, configured to calculate, according to the initial nutrient component information of the cooking food material and the corresponding nutrient component precipitation information, a corresponding nutrient component precipitation amount of the cooking food material after being cooked according to at least one cooking parameter.
In a specific application scenario, the apparatus further includes: the system comprises a nutrition label obtaining module 34, a hazardous substance analyzing module 35, a hazardous substance calculating module 36, a hazardous label obtaining module 37 and a label calibrating module 38.
And the nutrition label obtaining module 34 is configured to obtain a nutrition label of the recipe to be calibrated according to the remaining amount of the nutrition components and/or the precipitated amount of the nutrition components calibrated by the recipe to be calibrated and a preset nutrition label setting standard.
The hazardous substance analysis module 35 is configured to, after acquiring at least one of a cooking mode, a cooking temperature, and a cooking time included in the cooking parameters, determine whether dishes cooked according to the recipe to be calibrated generate hazardous substances according to at least one cooking parameter and cooking ingredients;
and the hazardous substance calculation module 36 is used for calculating the generation amount of the hazardous substances of the dishes according to the cooking food materials and at least one cooking parameter if the hazardous substances are generated in the dishes.
And the hazardous label obtaining module 37 is configured to obtain a hazardous substance label of the recipe to be calibrated according to the amount of generated hazardous substances in the dishes and a preset hazardous substance label setting standard.
And the label calibration module 38 is used for calibrating the labels of the suitable people for the menu to be calibrated according to the nutrition labels and/or the labels of the hazardous substances of the menu to be calibrated and preset labels of the dishes suitable for the specific people.
In a specific application scenario, the initial nutrition query module 32 specifically includes: a raw material nutrition obtaining unit 321, and an initial nutrition analyzing unit 322.
A raw material nutrient acquisition unit 321 for acquiring raw material nutrient component information corresponding to the cooking food material;
an initial nutrient analysis unit 322 for analyzing initial nutrient composition information of the cooked food material according to the dish preparation information and raw material nutrient composition information included in the cooking parameters.
In a specific application scenario, the apparatus further includes: hardness query module 39, hardness calibration module 310.
The hardness query module 39 is configured to query hardness change information of the cooking food material corresponding to the cooking of the at least one cooking parameter after acquiring at least one of the cooking mode, the cooking temperature, and the cooking time included in the cooking parameter; and
and calculating the hardness information of the cooking food material corresponding to the menu to be calibrated after being cooked according to at least one cooking parameter according to the initial hardness information and the hardness change information of the cooking food material.
And the hardness calibration module 310 is configured to obtain and calibrate a hardness level label of the recipe to be calibrated according to the hardness information corresponding to the recipe to be calibrated and a preset dish hardness level standard.
It should be noted that other corresponding descriptions of the functional units related to the calibration device for a recipe provided in the embodiment of the present application may refer to the corresponding descriptions in fig. 1 and fig. 2, and are not described herein again.
Based on the above-mentioned methods as shown in fig. 1 and fig. 2, correspondingly, the present application further provides a storage medium, on which a computer program is stored, and when the computer program is executed by a processor, the method for calibrating the recipe as shown in fig. 1 and fig. 2 is implemented.
Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (which may be a CD-ROM, a usb disk, a removable hard disk, etc.), and includes several instructions for enabling a computer device (which may be a personal computer, a server, or a network device, etc.) to execute the method according to the implementation scenarios of the present application.
Based on the method shown in fig. 1 and fig. 2 and the virtual device embodiment shown in fig. 3 and fig. 4, in order to achieve the above object, an embodiment of the present application further provides a computer device, which may specifically be a personal computer, a server, a network device, and the like, where the computer device includes a storage medium and a processor; a storage medium for storing a computer program; a processor for executing a computer program to implement the above-mentioned method for calibrating recipes as shown in fig. 1 and 2.
Optionally, the computer device may also include a user interface, a network interface, a camera, Radio Frequency (RF) circuitry, sensors, audio circuitry, a WI-FI module, and so forth. The user interface may include a Display screen (Display), an input unit such as a keypad (Keyboard), etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (e.g., a bluetooth interface, WI-FI interface), etc.
It will be appreciated by those skilled in the art that the present embodiment provides a computer device architecture that is not limiting of the computer device, and that may include more or fewer components, or some components in combination, or a different arrangement of components.
The storage medium may further include an operating system and a network communication module. An operating system is a program that manages and maintains the hardware and software resources of a computer device, supporting the operation of information handling programs, as well as other software and/or programs. The network communication module is used for realizing communication among components in the storage medium and other hardware and software in the entity device.
Through the description of the above embodiment, those skilled in the art can clearly understand that the present application can be implemented by means of software and a necessary general hardware platform, and also can analyze the influence of the cooking parameters corresponding to the recipe on the initial nutritional ingredient information of the cooking food material by using the cooking parameters in the recipe to be calibrated and the initial nutritional ingredient information corresponding to the food material required for cooking through hardware implementation, thereby calculating the nutritional ingredient information of the recipe to be calibrated and performing information calibration. Compared with the prior art that the user needs to estimate the nutritional value of the menu according to life experience, the technical scheme provided by the embodiment of the application can realize intelligent calibration of the nutritional component information of the menu, and the menu more suitable for the user can be selected even for the user lacking nutrition knowledge.
Those skilled in the art will appreciate that the figures are merely schematic representations of one preferred implementation scenario and that the blocks or flow diagrams in the figures are not necessarily required to practice the present application. Those skilled in the art will appreciate that the modules in the devices in the implementation scenario may be distributed in the devices in the implementation scenario according to the description of the implementation scenario, or may be located in one or more devices different from the present implementation scenario with corresponding changes. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above application serial numbers are for description purposes only and do not represent the superiority or inferiority of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of the present application, but the present application is not limited thereto, and any variations that can be made by those skilled in the art are intended to fall within the scope of the present application.
Claims (12)
1. A method for calibrating a menu is characterized by comprising the following steps:
obtaining cooking parameters and cooking food materials from a menu to be calibrated;
inquiring the initial nutritional ingredient information of the cooked food material;
and calculating and calibrating the nutrient content information of the menu to be calibrated by analyzing the nutrient content influence information of the cooking parameters on the initial nutrient content information.
2. The method according to claim 1, wherein the calculating the nutritional component information of the recipe to be calibrated by analyzing the nutritional component influence information of the cooking parameters on the initial nutritional component information comprises:
acquiring at least one of a cooking mode, a cooking temperature and a cooking time contained in the cooking parameters;
inquiring corresponding nutritional component influence information of the cooking food material under the cooking of at least one cooking parameter, wherein the nutritional component influence information comprises nutritional component attenuation information;
and calculating the corresponding residual nutrient component amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component attenuation information.
3. The method of claim 2, wherein the nutrient impact information further comprises nutrient precipitation information, the method further comprising:
and calculating the corresponding nutrient component precipitation amount of the cooked food material after being cooked according to at least one cooking parameter according to the initial nutrient component information of the cooked food material and the corresponding nutrient component precipitation information.
4. A method according to claim 2 or 3, characterized in that the method further comprises:
and acquiring the nutrition label of the menu to be calibrated according to the residual amount of the nutrition components calibrated by the menu to be calibrated and/or the analyzed amount of the nutrition components and a preset nutrition label setting standard.
5. The method of claim 4, wherein after obtaining at least one of the cooking parameters comprising a cooking recipe, a cooking temperature, and a cooking time period, the method further comprises:
judging whether dishes cooked according to the menu to be calibrated generate hazardous substances or not according to at least one cooking parameter and the cooking food materials;
and if the hazardous substances are generated in the dishes, calculating the generation amount of the hazardous substances of the dishes according to the cooking food materials and at least one cooking parameter.
6. The method of claim 5, further comprising:
and acquiring the hazardous substance label of the menu to be calibrated according to the amount of the generated hazardous substances of the dishes and a preset hazardous substance label setting standard.
7. The method of claim 6, further comprising:
and according to the nutrition label and/or the hazardous substance label of the menu to be calibrated and a preset dish label suitable for a specific population, calibrating a label suitable for the population for the menu to be calibrated.
8. The method according to claim 2, wherein the querying of the initial nutritional composition information of the cooked food material comprises:
acquiring raw material nutrient component information corresponding to the cooking food material;
analyzing the initial nutritional component information of the cooked food material according to dish preparation information and the raw material nutritional component information contained in the cooking parameters.
9. The method of claim 4, wherein after obtaining at least one of the cooking parameters comprising a cooking recipe, a cooking temperature, and a cooking time period, the method further comprises:
inquiring corresponding hardness change information of the cooking food materials under the cooking of at least one cooking parameter;
and calculating the hardness information of the corresponding to-be-calibrated menu of the cooked food material after being cooked according to at least one cooking parameter according to the initial hardness information of the cooked food material and the hardness change information.
10. The method of claim 9, further comprising:
and acquiring and calibrating a hardness grade label of the menu to be calibrated according to the hardness information corresponding to the menu to be calibrated and a preset dish hardness grade standard.
11. A calibration device for a menu comprises:
the parameter acquisition module is used for acquiring cooking parameters and cooking food materials from the menu to be calibrated;
the initial nutrition inquiry module is used for inquiring the initial nutrition component information of the cooking food material;
and the nutrition calibration module is used for calculating and calibrating the nutrition component information of the menu to be calibrated by analyzing the influence information of the cooking parameters on the nutrition components of the initial nutrition component information.
12. A storage medium on which a computer program is stored, which program, when being executed by a processor, is adapted to carry out the method of calibrating a recipe as claimed in any one of the claims 1 to 8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910970045.4A CN110853730A (en) | 2019-10-12 | 2019-10-12 | Menu calibration method and device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910970045.4A CN110853730A (en) | 2019-10-12 | 2019-10-12 | Menu calibration method and device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110853730A true CN110853730A (en) | 2020-02-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910970045.4A Withdrawn CN110853730A (en) | 2019-10-12 | 2019-10-12 | Menu calibration method and device |
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| Country | Link |
|---|---|
| CN (1) | CN110853730A (en) |
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2019
- 2019-10-12 CN CN201910970045.4A patent/CN110853730A/en not_active Withdrawn
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