CN110875089A - Recipe recommendation method based on cooking history record and cooking kitchen power supply - Google Patents
Recipe recommendation method based on cooking history record and cooking kitchen power supply Download PDFInfo
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- CN110875089A CN110875089A CN201810995506.9A CN201810995506A CN110875089A CN 110875089 A CN110875089 A CN 110875089A CN 201810995506 A CN201810995506 A CN 201810995506A CN 110875089 A CN110875089 A CN 110875089A
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Abstract
The application provides a recipe recommendation method and cooking kitchen electricity based on cooking history record, including: taking a cooking electric power and/or a cooking history record of an associated cooking electric power of the cooking electric power; determining food material nutrition information of the user according to the cooking history record; determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated cooking electricity of the cooking kitchen electricity to cook according to the cooking history record and the food material nutrition information; wherein the balanced recipe information is matched with the food material nutrition information to balance the nutritional ingredients ingested by the user. The balance recipe information recommendation is carried out according to the cooking kitchen electricity and/or the cooking history record of the related kitchen electricity of the cooking kitchen electricity.
Description
Technical Field
The invention relates to the field of cooking kitchen electric control, in particular to a recipe recommendation method based on cooking history records and a cooking kitchen electric control.
Background
At present, there are various recipe recommendation methods, and the recipes recommendation methods are already put into the market and are approved to some extent by users, wherein there are some recipe recommendation schemes made according to household appliances, and the current recipe recommendation schemes made according to household appliances mainly include:
1. according to the temporary operation data and the temporary cooking parameter data corresponding to the dishes cooked by the user, matching judgment is carried out respectively and correspondingly with the historical operation data and the historical cooking parameter data of the user, so that when the server automatically generates a menu suitable for the dishes cooked by the user when the server judges that the user cooks the same dishes for multiple times;
2. automatically adjusting the target menu according to all the existing cooking equipment information which can be called by the user to generate a new menu which can be cooked to be close to the cooking effect of the target menu;
3. performing face detection on a current user in a refrigerator detection area, acquiring current face image information of the current user, identifying face health characteristic information of the current user from the current face image information according to a face depth learning model, determining a current health menu corresponding to the face health characteristic information, and recommending the menu;
4. recognizing the emotion of a user through information such as a face, voice and the like, and recommending a corresponding recipe for the cooking equipment;
5. the cooking equipment is connected with the router to obtain the position information for recipe recommendation;
6. and determining menu information recommended to the user according to the historical cooking menu data corresponding to the cooking equipment information, the menu browsing information of the user and the health data of the user, so that the menu information can control cooking of the cooking equipment.
The determination of current recipe recommendations is mainly reflected in: the menu similar to the current cooking equipment can only be recommended according to household appliances, cooking equipment, menu information browsed by a user and the like, and the following problems are caused:
1. the recipes recommended each time are similar;
2. the recommended recipes are related to a single device only;
3. the recommended recipes are not periodic, and can only meet the user requirements on the same day or at the same time.
Disclosure of Invention
The invention provides a recipe recommendation method based on a cooking history record and a cooking appliance, which complement a recipe recommended to a user with a previous recipe.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
in a first aspect, the present invention provides a recipe recommendation method based on a cooking history, including:
acquiring a cooking electricity and/or a cooking history record of an associated cooking electricity of the cooking electricity;
determining food material nutrition information of the user according to the cooking history record;
determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated cooking electricity of the cooking kitchen electricity to cook according to the cooking history record and the food material nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the nutritional ingredients ingested by the user.
Preferably, the cooking history record includes at least one of the following information:
cooking food material information, cooking mode information, cooking parameter information, cooking time information and/or food material consumption information in the historical cooking process.
Preferably, determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history and the food material nutrition information comprises:
determining the ingredients of the food materials ingested by the user according to the cooking history record and the food material nutrition information;
determining interval duration according to the cooking time information and the current time information;
determining the current state information of the food ingredients according to the interval duration;
determining the balanced recipe information according to the current state information of the food ingredients;
the current state information comprises the residual amount information of the food ingredients and the converted object information thereof.
Preferably, the means for balancing the dietary information balances the intake of nutrients by the user comprises at least one of:
make up for the insufficient nutrient composition that users ingest;
consuming excessive nutritional ingredients ingested by the user;
eliminating harmful components ingested by users.
Preferably, the determining the balanced recipe information according to the current state information of the food material ingredients comprises:
when the interval duration is less than or equal to a first threshold value, the balanced recipe information conforms to a mode of making up for insufficient nutrient components ingested by the user;
when the first threshold is larger than the interval duration and is smaller than or equal to the second threshold, the balanced recipe information accords with a mode of consuming excessive nutrient components ingested by the user;
and when the interval duration is larger than a second threshold value, the balanced recipe information accords with a mode of eliminating harmful ingredients ingested by the user.
Preferably, determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history and the food material nutrition information comprises:
determining the intelligentization degree of the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity according to the cooking history record;
and recommending the balanced recipe information according to the cooking kitchen electricity and/or the intelligentization degree of the associated cooking electricity of the cooking kitchen electricity.
Preferably, determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history and the food material nutrition information comprises:
acquiring health information, diet preference information and/or taste information of the user and family members thereof;
and recommending the balanced recipe information according to the health information, the diet preference information and/or the taste information.
Preferably, determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history and the food material nutrition information comprises:
determining balanced recipe information suitable for the cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity and food material nutrition information corresponding to the cooking history record of the cooking kitchen electricity;
determining balance recipe information of the associated cooking electricity suitable for the cooking electricity according to the cooking history of the cooking electricity and the food material nutrition information corresponding to the cooking history of the cooking electricity;
and determining balanced recipe information suitable for the target cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity, the cooking history record of the related cooking electricity of the cooking kitchen electricity, food nutrition information corresponding to the cooking history record and food nutrition information corresponding to the related cooking electricity.
Preferably, the associated kitchen electricity comprises kitchen electricity devices in the same wireless network as the cooking kitchen electricity and/or kitchen electricity devices capable of data interaction with the cooking kitchen electricity.
In a second aspect, the present invention also provides a cooking appliance comprising:
the acquisition module is used for acquiring cooking electricity and/or cooking history records of related cooking electricity of the cooking electricity;
the analysis module is used for determining food material nutrition information of the user according to the cooking history record;
the complementary recommending module is used for determining balanced recipe information suitable for cooking by the cooking kitchen electricity and/or the associated cooking electricity of the cooking kitchen electricity according to the cooking history record and the food material nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the intake of nutritional ingredients by the user.
The balance recipe information recommendation method and the balance recipe information recommendation device perform balance recipe information recommendation according to cooking electric power and/or cooking history records of related cooking electric power of the cooking electric power. Has the following beneficial effects:
1. according to the method, the cooking history record is obtained, so that the food material nutrition information of the user eating before can be analyzed and obtained, and the balance recipe information related to the user eating before can be recommended;
2. according to the method, after the user data is obtained, which food materials are required to be used by the user at present can be obtained, related recipes can be searched according to the food materials, and recipes which can be made by the kitchen electricity in the house can be screened according to the kitchen electricity data in the house;
3. according to the invention, through the cooking history record, the food eaten by the user can be obtained, the food is made by using the process, the nutritional ingredients in the food can be known, the taste of the food can be deduced, and the related data of the body of the user can be known through the user data, so that the food with complementary health, nutrition and taste can be determined according to the eaten food, and a complementary recipe can be recommended;
4. according to the invention, a user can set the recipe recommendation priority (or default priority), and when the recipe is recommended to the user, the recipe is recommended according to the priority by using the priority rule.
Drawings
Fig. 1 is a flowchart of a recipe recommendation method based on cooking history according to an embodiment of the present invention;
FIG. 2 is a schematic structural diagram of a cooking appliance according to an embodiment of the present invention;
FIG. 3 is a schematic structural diagram of a recipe recommendation system based on cooking history records according to an embodiment of the present invention;
FIG. 4 is a flow chart of recipe recommendation in an embodiment of the invention;
FIG. 5 is a flow chart of a complementary recipe recommendation according to an embodiment of the present invention;
FIG. 6 is a flow chart of a single kitchen electrical record recommendation recipe according to an embodiment of the present invention;
FIG. 7 is a flow chart of a plurality of kitchen electrical records recommending recipes for an embodiment of the present invention;
fig. 8 is a flowchart of priority recommendation according to an embodiment of the present invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the following description of the embodiments of the present invention with reference to the accompanying drawings is provided, and it should be noted that, in the case of conflict, features in the embodiments and the embodiments in the present application may be arbitrarily combined with each other.
As shown in fig. 1, an embodiment of the present invention provides a recipe recommendation method based on a cooking history, including:
s101, obtaining cooking kitchen electricity and/or cooking history records of related kitchen electricity of the cooking kitchen electricity;
s102, determining food material nutrition information of a user according to the cooking history record;
s103, determining balance recipe information suitable for cooking by the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity according to the cooking history record and the food material nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the nutritional ingredients ingested by the user.
The invention carries out intelligent complementary recipe recommendation through cooking kitchen electricity and/or cooking history records of related kitchen electricity. According to the use records of the user on cooking appliances (such as refrigerators, cooking machines, ovens, rice cookers and the like), deducing which food the user recently eats, adopting which cooking mode and corresponding food nutrition information, recommending the recipes which can be complementary with the food and the food nutrition information in taste and health, can be made by the cooking appliances at home, and accord with the health condition of the user.
The basic requirements of a human body on nutrient components can be met in a certain period through the recipe recommendation of the embodiment of the invention. The basic requirements of different users for the nutrient components are different, basic requirement data of the nutrient components meeting human body metabolism published by a health organization can be used as a basis, and different balanced recipe information is recommended according to user data (user age, health data and the like), for example, according to different nutritional requirements of minors, adults, old people, pregnant women and the like.
In step S101, the cooking history record of the cooking appliance and/or the associated cooking appliance of the cooking appliance includes at least one of the following:
determining a cooking history record according to historical cooking instruction information received by the cooking kitchen electricity;
determining a cooking history record according to historical operation information of the associated cooking electricity of the cooking electricity;
and receiving diet information input by a user.
In an embodiment of the present invention, the cooking history record includes at least one of the following information:
cooking food material information, cooking mode information, cooking parameter information, cooking time information and/or food material consumption information in the historical cooking process.
In this embodiment of the present invention, in step S103, determining balanced recipe information suitable for the cooking recipe and/or the associated cooking recipe information of the cooking recipe according to the cooking history and the food nutrition information includes:
determining the ingredients of the food materials ingested by the user according to the cooking history record and the food material nutrition information;
determining interval duration according to the cooking time information and the current time information;
determining the current state information of the food ingredients according to the interval duration;
determining the balanced recipe information according to the current state information of the food ingredients;
the current state information comprises the residual amount information of the food ingredients and the converted object information thereof.
Since the ingested food is a process of continuous decomposition and change in the human body, the state of the ingested food in the human body is related to the ingestion time, the ingested substances may be converted into different substances in different time periods, and therefore, the user requires recipe recommendation at different times, and the content should be changed, therefore, the embodiment of the invention estimates the current type and state of the ingested ingredients according to the time interval, and adjusts the recipe content and the weight for the user according to the current situation of the ingested ingredients.
In an embodiment of the present invention, the manner of balancing the intake of the nutritional ingredients by the user through the recipe information includes at least one of:
make up for the insufficient nutrient composition that users ingest;
consuming excessive nutritional ingredients ingested by the user;
eliminating harmful components ingested by users.
In an embodiment of the present invention, determining the balanced recipe information according to the current state information of the food material components includes:
when the interval duration is less than or equal to a first threshold value, the balanced recipe information conforms to a mode of making up for insufficient nutrient components ingested by the user;
when the first threshold is larger than the interval duration and is smaller than or equal to the second threshold, the balanced recipe information accords with a mode of consuming excessive nutrient components ingested by the user;
and when the interval duration is larger than a second threshold value, the balanced recipe information accords with a mode of eliminating harmful ingredients ingested by the user.
In the practical application process, when the time interval is less than or equal to a first threshold value, for example, the first threshold value is 30min, it is considered that food is not ingested or digestion is not started, that is, the kitchen electrical equipment is required to recommend recipe information of a meal, at this time, nutritional ingredients ingested by a user are mainly compensated, when the first threshold value is less than the interval time and less than or equal to a second threshold value, for example, the second threshold value is 2h, the user has too frequent meals, the burden of a digestive system is increased, at this time, too many nutritional ingredients ingested by the user are mainly consumed, when the interval time is greater than the second threshold value, substances tend to be stable in vivo, and at this time, harmful ingredients ingested by the user are mainly digested.
In an embodiment of the present invention, determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity to cook according to the cooking history record and the food nutrition information includes:
determining the intelligentization degree of the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity according to the cooking history record;
and recommending the balanced recipe information according to the cooking kitchen electricity and/or the intelligentization degree of the associated cooking electricity of the cooking kitchen electricity.
In the embodiment of the invention, the type and the simple operation performance of the equipment corresponding to each cooking kitchen electricity and associated kitchen electricity can determine the intelligent degree of the equipment, and the mode of determining the intelligent degree of the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity can be determined according to information uploaded by the kitchen electricity equipment or information input by a user in advance, and also can determine the intelligent degree of the cooking kitchen electricity and the associated kitchen electricity according to the cooking history record;
in the embodiment of the invention, a plurality of balanced recipes determined according to the cooking history record and the food material nutrition information may exist; at this time, one or more recipes made using one or more cooking recipes and associated cooking recipes may be recommended in order of the degree of intelligence from high to low.
In the embodiment of the invention, sequencing is carried out according to the intelligent degree of the intelligent kitchen electricity, so that the intelligent degree of cooking can be improved, and the operation and setting of a user are reduced.
In an embodiment of the present invention, determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity to cook according to the cooking history record and the food nutrition information includes:
acquiring health information, diet preference information and/or taste information of the user and family members thereof;
and recommending the balanced recipe information according to the health information, the diet preference information and/or the taste information.
In the embodiment of the invention, the balanced recipe information recommended to the user is optimized according to the various collected information of the user and the various information fed back by the user.
In an embodiment of the present invention, determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity to cook according to the cooking history record and the food nutrition information includes:
determining balanced recipe information suitable for the cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity and food material nutrition information corresponding to the cooking history record of the cooking kitchen electricity;
determining balance recipe information of the associated cooking electricity suitable for the cooking electricity according to the cooking history of the cooking electricity and the food material nutrition information corresponding to the cooking history of the cooking electricity;
and determining balanced recipe information suitable for the target cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity, the cooking history record of the related cooking electricity of the cooking kitchen electricity, food nutrition information corresponding to the cooking history record and food nutrition information corresponding to the related cooking electricity.
In the embodiment of the invention, the target cooking kitchen electricity is household electrical appliance for cooking balance recipes determined according to corresponding information.
The invention recommends the recipe used on the kitchen electricity B according to the use record of the kitchen electricity A, and can also comprehensively recommend the recipe used on the kitchen electricity C according to the use records of the kitchen electricity A + the kitchen electricity B (or more kitchen electricity). Other kitchen electricity is recommended to be used for cooking, and the utilization rate of the kitchen electricity can be improved.
In the embodiment of the invention: the associated kitchen electricity comprises kitchen electricity equipment which is located in the same wireless network with the cooking kitchen electricity and/or kitchen electricity equipment which can perform data interaction with the cooking kitchen electricity.
As shown in fig. 2, an embodiment of the present invention provides a cooking appliance, including:
an obtaining module 100 configured to obtain a cooking history of a cooking appliance and/or an associated cooking appliance of the cooking appliance;
the analysis module 200 is configured to determine food material nutrition information of the user according to the cooking history;
a complementary recommending module 300, configured to determine balanced recipe information suitable for the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity to cook according to the cooking history record and the food nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the intake of nutritional ingredients by the user.
Example one
As shown in fig. 3, this embodiment illustrates a process of equalizing recipe information recommendation:
the user inputs and stores user data to a server side through a mobile phone, an intelligent kitchen phone and other client sides in advance; the cooking history record is automatically backed up to the server by the intelligent kitchen electricity, and can also be transmitted to intelligent mobile equipment such as a mobile phone by the intelligent kitchen electricity through data transmission modes such as Bluetooth or WIFI (wireless fidelity), and then backed up to the server by the intelligent mobile equipment. User data includes, but is not limited to: the number of kitchen appliances in the user, the type of kitchen appliances, user physical data (BMI, personal medical history, allergy history, gender, age, etc.), family population, family member health information, dietary preference information, and/or taste information.
As shown in fig. 4, the server side performs recipe recommendation according to the obtained cooking history (not only one kitchen electricity, but also all intelligent kitchen electricity in the home) and the user data. If no cooking history record exists (when the cooking history record is used for the first time), recommending a common recipe (a recipe without reference to the use record) according to the user data; if the cooking history records exist, obtaining the food which is eaten by the user, the food which is made by using the kitchen electricity and the procedure which is used by using the kitchen electricity to make the food according to the use data; the server side recommends a recipe related to kitchen electricity by combining with the user data through comparison of a pre-stored recipe library; each subsequent recommendation will refer to the previous cooking history and recommendation record. If the recommended recipe is an intelligent kitchen electricity recipe which can be automatically made by kitchen electricity in the home of the user, whether the kitchen electricity is on-line or not can be judged, if not, the cooking can be reserved and controlled to be made when the kitchen electricity is on-line.
Wherein the cooking history record: the method comprises the following steps of using a kitchen appliance (a refrigerator, an oven, a cooking machine, a juicer, a rice cooker, an air fryer and the like), processing the food in the kitchen appliance (the refrigerator is in a refrigeration state, the oven is in a baking state, the cooking machine is in a cooking state, the juicer is in a juicing state and the like), recording the use parameters of the kitchen appliance (the refrigeration state is for one day at minus 5 ℃, the upper pipe of the oven is heated for half an hour, and the diced chicken is fried in the womb), processing the kitchen appliance (the refrigeration state is processed for half an hour, and the like), processing the kitchen appliance (the refrigeration state is processed for half an hour, and the diced chicken is fried and the like), using the kitchen appliance (for example, using the oven to roast the chicken, firstly opening a rotary fork, heating the upper pipe and the lower pipe for 10 minutes, then heating the upper pipe and the lower pipe for 40 minutes), uploading the.
Example two
This embodiment illustrates a process of intelligently and prioritizing recipe information recommendations:
the recipe recommended by the cooking history record and the user data are comprehensively recommended in a complementary mode from three dimensions of health, nutrition and taste, and the complementary recommendation is shown in fig. 5. For example: after one chicken is roasted by the oven, the server side analyzes that the chicken exists in the food, the adopted process is roasting, the roasted chicken inevitably generates heterocyclic amine carcinogenic substances, and a juicer and a juice extractor are recommended to be used for juicing vegetables and fruits with more dietary fibers and having adsorption effect for eating. The taste complementation refers to the complementation of the food tastes, the health complementation refers to the complementary effect on the body health of a user, and the nutrition complementation refers to the complementation of the nutrient components of the food materials.
The recipes used on kitchen electricity B may be recommended based on the user data and the usage record of kitchen electricity a, as shown in fig. 6, or the recipes used on kitchen electricity C may be recommended based on the user data and the usage record of kitchen electricity a + kitchen electricity B (or more kitchen electricity), as shown in fig. 7. When the comprehensive recommendation is carried out according to the user data and the plurality of cooking history records, the use records of the plurality of kitchen appliances can more accurately determine what the user eats or the latest complete eating condition of the user; for example: the method comprises the steps of obtaining a recipe, from a use record of a refrigerator, of a chicken which is frozen at the temperature of-5 ℃ for 2 days and a cucumber, peanuts and hot peppers which are refrigerated for 3 hours from a user at 12 am on the day, obtaining a recipe of the chicken which is frozen at the temperature of 12 am on the day and uses the chicken in the palace at 10 minutes on the day from a use record of a cooking machine, and automatically making the chicken in the palace by using the chicken which is frozen for two days, fresh cucumbers, peanuts and other food materials through the cooking machine; therefore, by recording the data such as time, temperature and the like, the nutrient contents and tastes of the palace chicken cubes eaten by the user at last can be analyzed, and a recipe made by using kitchen electricity C at night is further recommended to the user.
According to the embodiment, the number of people having meals in different periods of time in the family is known by judging whether the people have meals or not according to the consumption of food at different times in the cooking history records, and whether the people are matched with the family population in the user data. For example four in the morning, one at noon, four in the evening. The number of people having meals in the family at different time periods is different, so the recipes recommended at different time periods are different, the user can learn along with the previous data, and the recipe combination which can be made before the specified time is recommended. When the user modifies the family population, the recipe recommendation scheme may also be modified in response. For example: and acquiring latest usage record data from the kitchen electricity A and the kitchen electricity B at noon, judging that 2 persons have a meal by combining with user data, learning by the system according to previous cooking history record data at night, recommending a recipe scheme of 4 persons, and recommending a recipe combination which is in accordance with the meal amount and can be executed at the kitchen electricity C + the kitchen electricity D when the usage records of the kitchen electricity A + the kitchen electricity B are recorded.
The default priority in the recommendation is: health complementation recommendation > nutrition complementation recommendation > taste complementation recommendation. The recommended recipes given to the user are ordered according to the priority by default; the priority is also provided with an intelligent kitchen electric recipe priority, namely, the recipe list after being sorted by default priority can be sorted according to the intelligent kitchen electric recipe priority, and the intelligent kitchen electric recipes meeting the conditions are preferentially pushed, as shown in fig. 8. Wherein, intelligence kitchen electric food recipe priority can set up different intelligence kitchen electric food recipes and prioritize, for example can sort according to the intelligent degree of intelligence kitchen electricity, sets up: a dish frying machine recipe, an electric cooker recipe and a pressure cooker recipe.
The system recommends according to the kitchen electricity intelligent degree, the higher the intelligent degree is, the higher the recommended priority is, for example, the recipe α can be made by an intelligent kitchen electricity A, an intelligent kitchen electricity B and a common kitchen electricity C, wherein the intelligent kitchen electricity A is fully automatic and can be automatically made and automatically cleaned, the intelligent kitchen electricity B is semi-automatic and can only be automatically made, and A, B, C is the same type of kitchen electricity, and the priority is that the intelligent kitchen electricity A > the intelligent kitchen electricity B > the common kitchen electricity C, then the system can send the complementary recipe α to the intelligent kitchen electricity A for making or making reservation.
The user can set a scene under own user data through a mobile phone, an intelligent kitchen phone and other clients, for example, a weight-losing scene is set, and when a complementary recipe is recommended to the user, the recipe is recommended to the weight-losing aspect. For example, when a user uses a cooking machine to cook meat in brown sauce in the last meal, a 'fermented soya bean and leaf lettuce' recipe is recommended to the user, the 'fermented soya bean and leaf lettuce' recipe is an intelligent recipe of the cooking machine, the system detects that the cooking machine is on line in the home of the user, inquires the user of confirmation, and sends the recipe to the cooking machine for automatic cooking.
During the period of losing weight or postpartum recovery of the user, the recommended recipes in the period can be periodically recommended according to the scenes set by the user. The method and the device can solve the problem that the recommendation focus is unclear in recipe recommendation, and after a specific scene is set, more reasonable recipes can be recommended with emphasis in a certain period.
The user can modify the recipe sequencing priority in advance through the mobile phone, the intelligent kitchen phone and other clients, and modify the default priority according to the preference, for example, the preference of the taste can be changed into: taste complementation recommendation > health complementation recommendation > nutrition complementation recommendation; the intelligent kitchen electricity recipe priority may also be modified, for example: stock machine and juice extractor all have at the user's family, and the user can set up stock machine intelligence recipe priority and be greater than juice extractor intelligence recipe, when server side recommends that the recipe appears the fruit juice, can preferentially push away the intelligence recipe of stock machine, and the back is selected to the user, and direct control stock machine makes. The intelligent kitchen electric recipe priority can be modified by the server side in a unified mode or can be modified by a user in a self-defined mode, and after the user modifies the intelligent kitchen electric recipe priority, the intelligent kitchen electric recipe priority under the user account can be modified by the server side in a unified mode.
EXAMPLE III
This embodiment illustrates a process of recipe recommendation according to the cooking history record and the food nutrition information:
since the ingested food is a process of constantly decomposing and changing in the human body, the state of the ingested food in the human body is related to the ingestion time, and the ingested substances may be converted into different substances in different time periods, so that the user requires recipe recommendation at different times, and the content should be changed.
Taking roast chicken as an example, the process of the invention for recommending recipes according to time intervals is explained,
when the roast chicken is eaten within a first threshold value, for example, the first threshold value is 30min, the food is considered not to be ingested or not to begin to be digested, and if the roast chicken is ingested together with grain or protein food, the stomach and intestines are greatly burdened; avoiding increasing burden on intestines and stomach and compensating nutrient components ingested by a user, recommending melon fruits (such as watermelon) or melon vegetables (wax gourd), and when eating roast chicken between a first threshold value and a second threshold value, such as the second threshold value is 2h, the user feels hungry between two meals, but the eating is too frequent, so that the burden of a digestive system is increased, hunger is resisted, excessive nutrient components ingested by the user are consumed, and the fruit with higher sugar content, such as banana, can be eaten; when the second threshold value is exceeded, the roasted chicken generates heterocyclic amine carcinogenic substances, and vegetables and fruits with abundant dietary fibers and having adsorption function are recommended to be juiced and eaten by using a juicer and a juice extractor.
Although the embodiments of the present invention have been described above, the contents thereof are merely embodiments adopted to facilitate understanding of the technical aspects of the present invention, and are not intended to limit the present invention. It will be apparent to persons skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. A recipe recommendation method based on a cooking history record is characterized by comprising the following steps:
acquiring a cooking electricity and/or a cooking history record of an associated cooking electricity of the cooking electricity;
determining food material nutrition information of the user according to the cooking history record;
determining balanced recipe information suitable for the cooking kitchen electricity and/or the associated cooking electricity of the cooking kitchen electricity to cook according to the cooking history record and the food material nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the nutritional ingredients ingested by the user.
2. The method of claim 1, wherein the cooking history record includes at least one of:
cooking food material information, cooking mode information, cooking parameter information, cooking time information and/or food material consumption information in the historical cooking process.
3. The method of claim 2, wherein: determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history record and the food material nutrition information comprises:
determining the ingredients of the food materials ingested by the user according to the cooking history record and the food material nutrition information;
determining interval duration according to the cooking time information and the current time information;
determining the current state information of the food ingredients according to the interval duration;
determining the balanced recipe information according to the current state information of the food ingredients;
the current state information comprises the residual amount information of the food ingredients and the converted object information thereof.
4. The method of claim 3, wherein: the means for balancing the dietary information to balance the intake of nutrients by the user includes at least one of:
make up for the insufficient nutrient composition that users ingest;
consuming excessive nutritional ingredients ingested by the user;
eliminating harmful components ingested by users.
5. The method of claim 4, wherein: determining the balanced recipe information according to the current state information of the food material ingredients comprises:
when the interval duration is less than or equal to a first threshold value, the balanced recipe information conforms to a mode of making up for insufficient nutrient components ingested by the user;
when the first threshold is larger than the interval duration and is smaller than or equal to the second threshold, the balanced recipe information accords with a mode of consuming excessive nutrient components ingested by the user;
and when the interval duration is larger than a second threshold value, the balanced recipe information accords with a mode of eliminating harmful ingredients ingested by the user.
6. The method of any one of claims 1-5, wherein: determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history record and the food material nutrition information comprises:
determining the intelligentization degree of the cooking kitchen electricity and/or the associated kitchen electricity of the cooking kitchen electricity according to the cooking history record;
and recommending the balanced recipe information according to the cooking kitchen electricity and/or the intelligentization degree of the associated cooking electricity of the cooking kitchen electricity.
7. The method of any one of claims 1-5, wherein: determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history record and the food material nutrition information comprises:
acquiring health information, diet preference information and/or taste information of the user and family members thereof;
and recommending the balanced recipe information according to the health information, the diet preference information and/or the taste information.
8. The method of any one of claims 1-5, wherein: determining balanced recipe information suitable for the cooking cook power and/or an associated cook power of the cooking cook power to cook according to the cooking history record and the food material nutrition information comprises:
determining balanced recipe information suitable for the cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity and food material nutrition information corresponding to the cooking history record of the cooking kitchen electricity;
determining balance recipe information of the associated cooking electricity suitable for the cooking electricity according to the cooking history of the cooking electricity and the food material nutrition information corresponding to the cooking history of the cooking electricity;
and determining balanced recipe information suitable for the target cooking kitchen electricity according to the cooking history record of the cooking kitchen electricity, the cooking history record of the related cooking electricity of the cooking kitchen electricity, food nutrition information corresponding to the cooking history record and food nutrition information corresponding to the related cooking electricity.
9. The method of any one of claims 1-5, wherein: the associated kitchen electricity comprises kitchen electricity equipment which is located in the same wireless network with the cooking kitchen electricity and/or kitchen electricity equipment which can perform data interaction with the cooking kitchen electricity.
10. A cooking appliance, comprising:
the acquisition module is used for acquiring cooking electricity and/or cooking history records of related cooking electricity of the cooking electricity;
the analysis module is used for determining food material nutrition information of the user according to the cooking history record;
the complementary recommending module is used for determining balanced recipe information suitable for cooking by the cooking kitchen electricity and/or the associated cooking electricity of the cooking kitchen electricity according to the cooking history record and the food material nutrition information;
wherein the balanced recipe information is matched with the food material nutrition information to balance the intake of nutritional ingredients by the user.
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