CN111134309A - Taste adjusting method and device - Google Patents
Taste adjusting method and device Download PDFInfo
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- CN111134309A CN111134309A CN201911357309.5A CN201911357309A CN111134309A CN 111134309 A CN111134309 A CN 111134309A CN 201911357309 A CN201911357309 A CN 201911357309A CN 111134309 A CN111134309 A CN 111134309A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J36/00—Parts, details or accessories of cooking-vessels
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- A—HUMAN NECESSITIES
- A47—FURNITURE; DOMESTIC ARTICLES OR APPLIANCES; COFFEE MILLS; SPICE MILLS; SUCTION CLEANERS IN GENERAL
- A47J—KITCHEN EQUIPMENT; COFFEE MILLS; SPICE MILLS; APPARATUS FOR MAKING BEVERAGES
- A47J47/00—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread
- A47J47/01—Kitchen containers, stands or the like, not provided for in other groups of this subclass; Cutting-boards, e.g. for bread with dispensing devices
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Abstract
The invention provides a taste adjusting method and device, a storage medium and an electronic device, wherein a plurality of single indexes can be adjusted simultaneously through one composite taste index, so that complicated adjusting steps are avoided, and the taste adjusting efficiency is improved. The taste adjusting method comprises the following steps: receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste; determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index; and adjusting the taste according to each single index in the plurality of single indexes.
Description
Technical Field
The invention relates to the technical field of intelligent cooking, in particular to a taste adjusting method and device, a storage medium and an electronic device.
Background
With the development of economy, the living standard of people is continuously improved, various dishes meet the taste buds of people, and the happiness of people is improved. When cooking dishes, people can adjust the taste of the dishes according to the eating habits of the people, cooks can adjust the taste of the dishes according to the taste information of diners, and the like. At present, when the taste of a dish is adjusted, a dish cooker needs to manually adjust one seasoning, the adjusting mode is complex and tedious, and the problem needs to be solved urgently.
Disclosure of Invention
In view of the above problems, the present invention has been made to provide a taste adjustment method and apparatus, a storage medium, and an electronic apparatus that overcome or at least partially solve the above problems, in which several individual indexes can be adjusted at the same time by one composite taste index, thereby avoiding cumbersome adjustment steps and improving the efficiency of taste adjustment.
According to an aspect of an embodiment of the present invention, there is provided a taste adjustment method including:
receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index;
and adjusting the taste according to each single index in the plurality of single indexes.
Optionally, the composite taste index comprises an object and an object value, each of the plurality of single indices comprising a parameter and a parameter value;
determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index, wherein the single indexes comprise: determining parameters of a plurality of single indexes corresponding to the object of the composite taste index according to the object of the composite taste index, and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index;
performing taste adjustment according to each of the plurality of single indicators, including: and adjusting the taste according to the parameters and the parameter values of each single index in the plurality of single indexes.
Optionally, the object value of the composite taste index includes a degree value of a composite taste, and when the degree value of the composite taste index is adjusted up or down, each of the plurality of single indexes changes by the same or different value.
Optionally, determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index includes:
acquiring related information of dishes with the taste to be adjusted;
and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the relevant information of the dish with the taste to be adjusted and the object value of the composite taste index.
Optionally, the related information comprises the amount of food material and/or the type of food material.
Optionally, the adjusting the taste according to the parameter and the parameter value of each of the plurality of single indexes includes:
adjusting corresponding taste information in the electronic menu according to the parameters and parameter values of each single index in the plurality of single indexes; or
Determining corresponding ingredients according to the parameters of each single index in the single indexes, and determining corresponding ingredient amount according to the parameter values of each single index in the single indexes; and then the ingredients are prepared according to the determined ingredients and the determined ingredient amount, and the prepared ingredients are utilized to adjust the taste.
Optionally, the method is applied to a cooking device;
preparing according to the determined ingredients and the ingredient quantity, comprising:
sending a batching request to batching equipment, and batching the determined batching by the batching equipment according to the batching amount carried in the batching request;
and obtaining the ingredients prepared by the ingredient equipment.
Optionally, when adjusting the object value of the composite taste index, the method further comprises:
determining the adjusted parameter value of each single index corresponding to the adjusted object value according to the taste incidence relation and/or the preset standard taste among the single indexes corresponding to the object with the composite taste index; further adjusting the taste according to the adjusted parameter value of each single index; or
Determining an adjusted parameter value of a designated single index in the plurality of single indexes corresponding to the adjusted object value according to the personalized taste information of the user; further carrying out taste adjustment according to the adjusted parameter value of the appointed single index; wherein the number of the specified single indexes includes one or more.
Optionally, the receiving of the adjustment instruction of the taste includes:
providing one or more composite taste indicators to a user for adjusting taste;
and receiving a composite taste index selected by a user from the one or more composite taste indexes, and generating a taste adjusting instruction carrying the selected composite taste index.
Optionally, when providing one or more composite taste indices for adjusting taste to a user, the method further comprises:
providing taste description information for the one or more composite taste indicators to a user;
receiving a composite taste index selected by a user from the one or more composite taste indexes, wherein the composite taste index comprises:
and receiving a composite taste index selected from the one or more composite taste indexes by a user according to the taste description information of the one or more composite taste indexes.
Optionally, determining, according to the composite taste index, a plurality of single indexes corresponding to the composite taste index, including:
searching a database which stores one or more compound taste indexes and a plurality of single indexes corresponding to the compound taste indexes;
and matching the composite taste index in the database, and taking a plurality of single indexes corresponding to the composite taste index obtained by matching as a plurality of single indexes corresponding to the composite taste index.
According to another aspect of the embodiments of the present invention, there is provided a taste adjustment apparatus including:
a receiving unit adapted to receive a taste adjustment instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
the determining unit is suitable for determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index;
and the adjusting unit is suitable for adjusting the taste according to each single index in the plurality of single indexes.
Optionally, the composite taste index comprises an object and an object value, each of the plurality of single indices comprising a parameter and a parameter value;
the determining unit is further adapted to determine parameters of a plurality of single indicators corresponding to the object of the composite taste indicator according to the object of the composite taste indicator, and determine parameter values of a plurality of single indicators corresponding to the object of the composite taste indicator according to the object value of the composite taste indicator;
the adjusting unit is further adapted to adjust the taste according to the parameters and parameter values of each single index in the plurality of single indexes.
Optionally, the object value of the composite taste index includes a degree value of a composite taste, and when the degree value of the composite taste index is adjusted up or down, each of the plurality of single indexes changes by the same or different value.
Optionally, the determination unit is further adapted to:
acquiring related information of dishes with the taste to be adjusted;
and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the relevant information of the dish with the taste to be adjusted and the object value of the composite taste index.
Optionally, the related information comprises the amount of food material and/or the type of food material.
Optionally, the adjusting unit is further adapted to:
adjusting corresponding taste information in the electronic menu according to the parameters and parameter values of each single index in the plurality of single indexes; or
Determining corresponding ingredients according to the parameters of each single index in the single indexes, and determining corresponding ingredient amount according to the parameter values of each single index in the single indexes; and then the ingredients are prepared according to the determined ingredients and the determined ingredient amount, and the prepared ingredients are utilized to adjust the taste.
Optionally, the device is applied to a cooking apparatus; the adjustment unit is further adapted to:
sending a batching request to batching equipment, and batching the determined batching by the batching equipment according to the batching amount carried in the batching request;
and obtaining the ingredients prepared by the ingredient equipment.
Optionally, when adjusting the object value of the composite taste indicator, the adjusting unit is further adapted to:
determining the adjusted parameter value of each single index corresponding to the adjusted object value according to the taste incidence relation and/or the preset standard taste among the single indexes corresponding to the object with the composite taste index; further adjusting the taste according to the adjusted parameter value of each single index; or
Determining an adjusted parameter value of a designated single index in the plurality of single indexes corresponding to the adjusted object value according to the personalized taste information of the user; further carrying out taste adjustment according to the adjusted parameter value of the appointed single index; wherein the number of the specified single indexes includes one or more.
Optionally, the receiving unit is further adapted to:
providing one or more composite taste indicators to a user for adjusting taste;
and receiving a composite taste index selected by a user from the one or more composite taste indexes, and generating a taste adjusting instruction carrying the selected composite taste index.
Optionally, the receiving unit is further adapted to:
providing taste description information of one or more composite taste indexes for adjusting taste to a user while providing the user with the one or more composite taste indexes;
and receiving a composite taste index selected from the one or more composite taste indexes by a user according to the taste description information of the one or more composite taste indexes.
Optionally, the determination unit is further adapted to:
searching a database which stores one or more compound taste indexes and a plurality of single indexes corresponding to the compound taste indexes;
and matching the composite taste index in the database, and taking a plurality of single indexes corresponding to the composite taste index obtained by matching as a plurality of single indexes corresponding to the composite taste index.
According to a further aspect of an embodiment of the present invention, there is provided a storage medium having a computer program stored therein, wherein the computer program is configured to execute any one of the above-mentioned taste adjustment methods when executed.
According to a further aspect of the embodiments of the present invention, there is provided an electronic device, including a memory and a processor, wherein the memory stores a computer program, and the processor is configured to execute the computer program to perform any one of the above-mentioned taste adjusting methods.
By means of the technical scheme, the taste adjusting method provided by the embodiment of the invention determines a plurality of single indexes corresponding to the composite taste index according to the composite taste index carried in the adjusting instruction and used for adjusting the taste, and then carries out taste adjustment according to each single index in the single indexes.
The foregoing description is only an overview of the technical solutions of the present invention, and the embodiments of the present invention are described below in order to make the technical means of the present invention more clearly understood and to make the above and other objects, features, and advantages of the present invention more clearly understandable.
The above and other objects, advantages and features of the present invention will become more apparent to those skilled in the art from the following detailed description of specific embodiments thereof, taken in conjunction with the accompanying drawings.
Drawings
Various other advantages and benefits will become apparent to those of ordinary skill in the art upon reading the following detailed description of the preferred embodiments. The drawings are only for purposes of illustrating the preferred embodiments and are not to be construed as limiting the invention. Also, like reference numerals are used to refer to like parts throughout the drawings. In the drawings:
fig. 1 shows a flow chart of a taste adjustment method according to an embodiment of the invention;
fig. 2 shows a flow chart of a taste adjustment method according to another embodiment of the invention;
fig. 3 shows a flow chart of a taste adjustment method according to a further embodiment of the invention;
fig. 4 shows a block diagram of a taste-modifying device according to an embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present disclosure will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the present disclosure are shown in the drawings, it should be understood that the present disclosure may be embodied in various forms and should not be limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, and will fully convey the scope of the disclosure to those skilled in the art.
In order to solve the above technical problems, embodiments of the present invention provide a taste adjustment method and apparatus, a storage medium, and an electronic apparatus. Fig. 1 shows a flow chart of a taste adjustment method according to an embodiment of the invention. As shown in fig. 1, the method may include the following steps S101 to S103:
step S101, receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
step S102, determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index;
step S103, adjusting the taste according to each single index in the plurality of single indexes.
According to the embodiment of the invention, several single indexes can be adjusted at the same time through one compound taste index, so that complicated adjusting steps are avoided, and the taste adjusting efficiency is improved.
The composite taste index related to the embodiment of the invention can comprise the tastes of sour, sweet, bitter and salty, can also comprise the tastes of crisp, soft and soft, and the like, or can also comprise the maturity of dishes, dietetic information and the like, as long as the index related to the tastes can be counted. For example, the expression form of the composite taste index is sour and hot, sweet and hot, crisp and hot, soft and sweet, spicy and fully cooked and the like.
In an alternative embodiment of the present invention, the composite taste index may include an object and an object value, and each of the plurality of single indexes may include a parameter and a parameter value, so that step S102 determines the plurality of single indexes corresponding to the composite taste index according to the composite taste index, specifically, the plurality of single indexes corresponding to the object of the composite taste index may be determined according to the object of the composite taste index, and the parameter values of the plurality of single indexes corresponding to the object of the composite taste index may be determined according to the object value of the composite taste index. Further, in step S103, the taste is adjusted according to each of the plurality of single indexes, specifically, the taste is adjusted according to the parameter and the parameter value of each of the plurality of single indexes. The embodiment of the invention can specifically adjust the taste according to the parameters and parameter values of each single index in a plurality of single indexes, can realize accurate adjustment, and better meets the requirements of users on taste adjustment.
For example, the composite taste index is sour and hot medium, wherein sour and hot are the object, and medium is the object value, so that the single indexes corresponding to the sour and hot medium of the composite taste index are 3 ml of sour and 3 g of hot; if the composite taste index is high sour and hot, the single indexes corresponding to the composite taste index high sour and hot can be determined to be 10 milliliters of sour and 10 grams of hot; if the composite taste index is sour and hot 6, the single indexes corresponding to the composite taste index of sour and hot 6 can be determined to be 5 milliliters of sour and 5 grams of hot; if the composite taste index is sour and hot 10, the single index corresponding to the composite taste index of sour and hot 10 can be determined to be sour 10 ml and hot 10 g; and if the composite taste index is spicy and full-cooked, the corresponding single indexes are 2 g of pepper, 3 g of pepper, 30 minutes of cooking time and the like. It should be noted that the examples are only illustrative and do not limit the embodiments of the present invention.
In an alternative embodiment of the present invention, the object value of the composite taste index may include a degree value of the composite taste, and each of the plurality of single indexes may be changed by the same or different values when the degree value of the composite taste index is adjusted to be larger or smaller. For example, the composite taste index is slight sour and hot, wherein the sour and hot is the object, the slight object value is the object value, and the single indexes corresponding to the slight sour and hot of the composite taste index are 1 ml of acid and 1 g of hot; if the slight sour and hot taste is adjusted to the heavy sour and hot taste, the single index of the sour and hot taste can be respectively adjusted to 5 milliliters of sour and 5 grams of hot taste; or the single index of sour and spicy can be respectively adjusted to 6 ml of sour and 5 g of spicy. For another example, the composite taste index is slightly sour and spicy 2, wherein sour and spicy are objects, 2 and slightly are object values, and the single index corresponding to the slightly sour and spicy 2 index is 1 ml of sour and 1 g of spicy; if the slight sour and hot pepper 2 is adjusted to the heavy sour and hot pepper 2, the single index of sour and hot pepper can be respectively adjusted to 5 milliliters of sour and 5 grams of hot pepper; or the single index of sour and spicy can be respectively adjusted to 6 ml of sour and 5 g of spicy. It can be seen that single index of sour and spicy can flexibly change the same or different values, and the requirement of a user for adjusting various tastes is met.
In the above-listed embodiments, when determining the parameter values of the plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index, the amount of the default food material is a fixed value, such as 100 g or 500 g, however, when actually cooking, the amount of the food material is not always a fixed value, and may be any value, such as 120 g, 300 g or 1000 g. In consideration of the amount of the food material, in an optional embodiment of the present invention, when determining the parameter values of the plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index, the related information of the dish with the taste to be adjusted may be specifically obtained, and then the parameter values of the plurality of single indexes corresponding to the object of the composite taste index may be determined according to the related information of the dish with the taste to be adjusted and the object value of the composite taste index. The related information here may be the amount of the food material, the type of the food material, or the amount of the food material and the type of the food material. For example, when a certain food material is sweet, the amount of sugar can be adjusted to 3 g to 2 g when the amount of sugar is adjusted. It can be seen that, in the embodiment of the present invention, not only the situation that the amount of the food material is an arbitrary value can be considered, but also the types of different food materials can be considered, so that accurate adjustment can be achieved, and the requirements of the user on taste adjustment can be met.
In an optional embodiment of the present invention, when performing the taste adjustment according to the parameter and the parameter value of each of the plurality of single indicators, the corresponding taste information in the electronic menu may be adjusted according to the parameter and the parameter value of each of the plurality of single indicators. The embodiment of the invention can be used for adjusting the taste information in the electronic menu before cooking, and meets the taste adjustment requirements of various scenes.
In an optional embodiment of the present invention, when performing taste adjustment according to the parameter and the parameter value of each of the plurality of single indexes, the corresponding ingredient may be determined according to the parameter of each of the plurality of single indexes, and the corresponding ingredient amount may be determined according to the parameter value of each of the plurality of single indexes; and then the ingredients are prepared according to the determined ingredients and the determined ingredient amount, and the prepared ingredients are utilized to adjust the taste. It can be seen that the embodiment of the invention can also be applied to preparing corresponding ingredients in the cooking process, and the prepared ingredients are utilized to adjust the taste, so that the taste adjusting requirement in the cooking process is met.
Further, when being equipped with according to definite batching and batching volume, cooking equipment can send the batching request to batching equipment, is equipped with definite batching by batching equipment according to the batching volume that carries in the batching request, and then cooking equipment acquires the batching that batching equipment was equipped with. The cooking equipment can be linked with the batching equipment, so that automatic batching and taste adjustment is further realized, and the taste adjustment efficiency is improved.
In an optional embodiment of the present invention, when adjusting the object value of the composite taste index, the adjusted parameter value of each single index corresponding to the adjusted object value may be determined according to the taste association relationship between the plurality of single indexes corresponding to the object of the composite taste index; and further adjusting the taste according to the adjusted parameter value of each single index. Here, there is a taste correlation between the individual indexes, and they may be the same or different. For example, the composite taste index is sour and hot sesame 6, and the single indexes corresponding to the composite taste index sour and hot sesame 6 are sour 5 ml, hot 5 g and pepper 5 g, if the sour and hot sesame 6 is adjusted to be sour and hot sesame 10, the single indexes of sour 8 ml, hot 10 g and pepper 10 g can be adjusted, and the single indexes of sour 8 ml, hot 8 g and pepper 11 g can also be adjusted. It should be noted that the examples are only illustrative and do not limit the embodiments of the present invention.
In an optional embodiment of the present invention, when adjusting the object value of the composite taste index, the adjusted parameter value of each single index corresponding to the adjusted object value may be determined according to a preset standard taste between the plurality of single indexes corresponding to the object of the composite taste index; and further adjusting the taste according to the adjusted parameter value of each single index. Here, the value of the index-adjusted taste may be changed by a different value according to the preset standard taste, so that the taste after the index adjustment satisfies the preset standard taste of the recipe.
In an optional embodiment of the present invention, when the object value of the composite taste index is adjusted, an adjusted parameter value of a specified single index among a plurality of single indexes corresponding to the adjusted object value may also be determined according to personalized taste information of the user; further carrying out taste adjustment according to the adjusted parameter value of the appointed single index; wherein the number of the specified single indexes includes one or more. It can be seen that, according to the personalized taste information of the user, the embodiment of the present invention can adaptively adjust the parameter value of a specific index in the single index corresponding to the composite taste index when adjusting the object value of the composite taste index, for example, the taste of the user is like to eat peppery, and when adjusting one index of the sour and hot composite taste index, if the value of the sour and hot composite taste index is increased, the sour and hot in the standard adjusting manner should be increased at the same time, such as 1 ml and 1 g, but assuming that the user likes to eat peppery, the sour index can also be adjusted to only 1 ml, but the index of peppery is directly adaptively adjusted to 2 g according to the taste, and the user does not need to separately increase the amount of peppery.
In the above embodiment, when the object value of the composite taste index is adjusted, the object value of the composite taste index may be adjusted in the form of a slide bar, or the object value of the composite taste index may be adjusted by a direct input method, such as a text or voice input. It can be seen that the embodiment of the invention can adjust the object value of the composite taste index in various ways, and realize the flexible and convenient taste adjustment.
The adjusting instruction of the taste is received in step S101, specifically, one or more composite taste indexes for adjusting the taste may be provided to the user, and then the composite taste index selected by the user from the one or more composite taste indexes is received, so as to generate the adjusting instruction of the taste carrying the selected composite taste index. The user selects the composite taste index, and the user has autonomy and can meet the requirements of the user.
In an alternative embodiment of the present invention, when providing one or more composite taste indexes for adjusting taste to a user, the user may be provided with taste description information of the one or more composite taste indexes, and then receive a composite taste index selected by the user from the one or more composite taste indexes according to the taste description information of the one or more composite taste indexes. The taste description information can comprise characters, pictures or videos, and the like, and a user can accurately and conveniently select a composite taste index suitable for the user according to the taste description information, so that the taste adjustment efficiency is improved.
In an optional embodiment of the present invention, in step S102, the multiple single indexes corresponding to the composite taste index are determined according to the composite taste index, specifically, the multiple single indexes corresponding to the composite taste index may be obtained by searching a database storing one or more composite taste indexes and multiple single indexes corresponding to each composite taste index, matching the composite taste index in the database, and using the multiple single indexes corresponding to the composite taste index obtained by matching as the multiple single indexes corresponding to the composite taste index. Here, the database stores one or more composite taste indexes and a plurality of single indexes corresponding to the composite taste indexes, so that the one or more composite taste indexes and the plurality of single indexes corresponding to the composite taste indexes can be conveniently and accurately managed in a unified manner, such as updating, adding or deleting.
In the above, various implementation manners of each link in the embodiment shown in fig. 1 are introduced, and the taste adjustment method provided by the embodiment of the present invention will be further described through specific embodiments.
Fig. 2 shows a flow chart of a taste adjustment method according to another embodiment of the present invention. As shown in fig. 2, the method may include the following steps S201 to S204.
Step S201, receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste.
In this step, one or more composite taste indexes for adjusting the taste may be provided to the user, and then the composite taste index selected by the user from the one or more composite taste indexes is received, and an adjustment instruction of the taste carrying the selected composite taste index is generated. The user selects the composite taste index, and the user has autonomy and can meet the requirements of the user.
In addition, the adjustment instruction can also be generated by a control center, and the control center can uniformly manage and control various cooking devices connected with the control center, such as a cooker, a gas stove, an induction cooker, an electric ceramic stove, an oven, a steam box and the like, for example, the control center can acquire the states of the cooking devices connected with the control center, such as states of cooking, idle, closing, standby and the like; if the control center can analyze the electronic menu of the dish to generate cooking information, then the control center sends a cooking instruction carrying the cooking information to the gas stove and the cooker, so that the gas stove and the cooker can cook according to the cooking information in the cooking instruction; for another example, the control center can store cooking habit information set by the user on the cooking equipment, so that the cooking equipment can acquire the cooking habit information of the user from the control center when cooking next time, and further cook in combination with the cooking habit information of the user, and the like. It can be seen that the control center can correspondingly manage and control the cooking device based on the actual needs of the user, and it should be noted that the examples herein are only illustrative and do not limit the embodiments of the present invention.
Further, the control center may be a central control host, a server, or an intelligent device that controls the operation of the cooking device, and the like, which is not limited in this embodiment of the present invention. It can be seen that the embodiments of the present invention can adapt to the requirements under various hardware device conditions.
Step S202, determining parameters of a plurality of single indexes corresponding to the object of the composite taste index according to the object of the composite taste index.
In this step, a database in which one or more composite taste indexes and a plurality of single indexes corresponding to each composite taste index are stored may be searched, the composite taste indexes are matched in the database, and the plurality of single indexes corresponding to the composite taste indexes obtained by matching are used as the plurality of single indexes corresponding to the composite taste indexes.
Step S203, determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index.
In this step, the object value of the composite taste index may include a degree value of the composite taste, and when the degree value of the composite taste index is increased or decreased, each of the plurality of single indexes may be changed to the same or different value, which may be specifically referred to the foregoing description, and will not be described herein again.
In addition, the parameter values of a plurality of single indexes corresponding to the object of the composite taste index can be determined by combining the amount of the food materials of the dish or the type of the food materials, so that accurate adjustment can be realized.
And S204, adjusting corresponding taste information in the electronic menu according to the parameters and parameter values of each single index in the plurality of single indexes.
The embodiment of the invention is applied to adjusting the taste information in the electronic menu before cooking, and meets the taste adjusting requirements of various scenes.
Fig. 3 shows a flow chart of a taste adjustment method according to a further embodiment of the invention. As shown in fig. 3, the method may include the following steps S301 to S305.
Step S301, receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste.
In this step, one or more composite taste indexes for adjusting the taste may be provided to the user, and then the composite taste index selected by the user from the one or more composite taste indexes is received, and an adjustment instruction of the taste carrying the selected composite taste index is generated. The user selects the composite taste index, and the user has autonomy and can meet the requirements of the user.
In addition, when one or more composite taste indexes for adjusting the taste are provided for the user, taste description information of the one or more composite taste indexes can be provided for the user, and then the composite taste index selected by the user from the one or more composite taste indexes according to the taste description information of the one or more composite taste indexes is received. The taste description information can comprise characters, pictures or videos, and the like, so that a user can accurately and conveniently select a composite taste index suitable for the user according to the taste description information, and the taste adjustment efficiency is improved.
Step S302, determining parameters of a plurality of single indexes corresponding to the object of the composite taste index according to the object of the composite taste index.
In this step, a database in which one or more composite taste indexes and a plurality of single indexes corresponding to each composite taste index are stored may be searched, the composite taste indexes are matched in the database, and the plurality of single indexes corresponding to the composite taste indexes obtained by matching are used as the plurality of single indexes corresponding to the composite taste indexes.
Step S303, determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index.
In this step, the object value of the composite taste index may include a degree value of the composite taste, and when the degree value of the composite taste index is increased or decreased, each of the plurality of single indexes may be changed to the same or different value, which may be specifically referred to the foregoing description, and will not be described herein again.
In addition, the parameter values of a plurality of single indexes corresponding to the object of the composite taste index can be determined by combining the amount of the food materials of the dish or the type of the food materials, so that accurate adjustment can be realized.
Step S304, determining corresponding ingredients according to the parameters of each single index in the single indexes, and determining corresponding ingredient amount according to the parameter values of each single index in the single indexes.
And S305, preparing according to the determined ingredients and the determined ingredient amount, and adjusting the taste by using the prepared ingredients.
When being equipped with according to definite batching and batching volume, cooking equipment can send the batching request to batching equipment, by batching equipment according to the batching volume that carries in the batching request, is equipped with definite batching, and then cooking equipment acquires the batching that batching equipment was equipped with. The cooking equipment can be linked with the batching equipment, so that automatic batching and taste adjustment is further realized, and the taste adjustment efficiency is improved.
The embodiment of the invention is applied to preparing corresponding ingredients in the cooking process, and the prepared ingredients are utilized to adjust the taste, thereby meeting the taste adjusting requirement in the cooking process.
It should be noted that, in practical applications, all the above optional embodiments may be combined in a combined manner at will to form an optional embodiment of the present invention, and details are not described here any more.
Based on the taste adjusting method provided by each embodiment, the embodiment of the invention also provides a taste adjusting device based on the same inventive concept.
Fig. 4 shows a block diagram of a taste-modifying device according to an embodiment of the present invention. As shown in fig. 4, the apparatus may include a receiving unit 410, a determining unit 420, and an adjusting unit 430.
A receiving unit 410 adapted to receive an adjustment instruction of a taste; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
a determining unit 420 adapted to determine a plurality of single indicators corresponding to the composite taste indicator according to the composite taste indicator;
the adjusting unit 430 is adapted to perform a taste adjustment according to each of the plurality of single indexes.
In an alternative embodiment of the invention, the composite taste index comprises an object and an object value, each of the plurality of single indices comprising a parameter and a parameter value;
a determining unit 420, further adapted to determine parameters of a plurality of single indicators corresponding to the object of the composite taste indicator according to the object of the composite taste indicator, and to determine parameter values of a plurality of single indicators corresponding to the object of the composite taste indicator according to the object value of the composite taste indicator;
the adjusting unit 430 is further adapted to perform a taste adjustment according to the parameter and the parameter value of each of the plurality of single indicators.
In an alternative embodiment of the present invention, the object value of the composite taste index includes a degree value of the composite taste, and when the degree value of the composite taste index is adjusted up or down, each of the plurality of single indexes changes by the same or different values, respectively.
In an alternative embodiment of the invention, the determination unit 420 is further adapted to:
acquiring related information of dishes with the taste to be adjusted;
and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the relevant information of the dish with the taste to be adjusted and the object value of the composite taste index.
In an alternative embodiment of the invention, the related information comprises the amount of food material and/or the type of food material.
In an alternative embodiment of the present invention, the adjusting unit 430 is further adapted to:
adjusting corresponding taste information in the electronic menu according to the parameters and parameter values of each single index in the plurality of single indexes; or
Determining corresponding ingredients according to the parameters of each single index in the single indexes, and determining corresponding ingredient amount according to the parameter values of each single index in the single indexes; and then the ingredients are prepared according to the determined ingredients and the determined ingredient amount, and the prepared ingredients are utilized to adjust the taste.
In an alternative embodiment of the invention, the above device is applied to a cooking apparatus;
the adjusting unit 430 is further adapted to:
sending a batching request to batching equipment, and preparing the determined batching by the batching equipment according to the batching amount carried in the batching request;
and acquiring the ingredients prepared by the ingredient equipment.
In an alternative embodiment of the invention, when adjusting the object value of the composite taste index, the adjusting unit 430 is further adapted to:
determining the adjusted parameter value of each single index corresponding to the adjusted object value according to the taste incidence relation and/or the preset standard taste among the single indexes corresponding to the object with the composite taste index; further adjusting the taste according to the adjusted parameter value of each single index; or
Determining an adjusted parameter value of a designated single index in a plurality of single indexes corresponding to the adjusted object value according to the personalized taste information of the user; further carrying out taste adjustment according to the adjusted parameter value of the appointed single index; wherein the number of the specified single indexes includes one or more.
In an alternative embodiment of the invention, the receiving unit 410 is further adapted to:
providing one or more composite taste indicators to a user for adjusting taste;
and receiving a composite taste index selected by a user from one or more composite taste indexes, and generating a taste adjusting instruction carrying the selected composite taste index.
In an alternative embodiment of the invention, the receiving unit 410 is further adapted to:
providing taste description information for one or more composite taste indices to a user while providing the user with the one or more composite taste indices for adjusting taste;
and receiving the composite taste index selected from the one or more composite taste indexes by the user according to the taste description information of the one or more composite taste indexes.
In an alternative embodiment of the invention, the determination unit 420 is further adapted to:
searching a database which stores one or more compound taste indexes and a plurality of single indexes corresponding to the compound taste indexes;
and matching the composite taste index in the database, and taking a plurality of single indexes corresponding to the composite taste index obtained by matching as a plurality of single indexes corresponding to the composite taste index.
Based on the same inventive concept, embodiments of the present invention further provide a storage medium, in which a computer program is stored, where the computer program is configured to execute the taste adjusting method of any one of the above embodiments when running.
Based on the same inventive concept, an embodiment of the present invention further provides an electronic apparatus, which includes a memory and a processor, where the memory stores a computer program, and the processor is configured to execute the computer program to perform the taste adjustment method of any one of the above embodiments.
It is clear to those skilled in the art that the specific working processes of the above-described systems, devices, modules and units may refer to the corresponding processes in the foregoing method embodiments, and for the sake of brevity, further description is omitted here.
In addition, the functional units in the embodiments of the present invention may be physically independent of each other, two or more functional units may be integrated together, or all the functional units may be integrated in one processing unit. The integrated functional units may be implemented in the form of hardware, or in the form of software or firmware.
Those of ordinary skill in the art will understand that: the integrated functional units, if implemented in software and sold or used as a stand-alone product, may be stored in a computer readable storage medium. Based on such understanding, the technical solution of the present invention may be embodied in the form of a software product, which is stored in a storage medium and includes instructions for causing a computing device (e.g., a personal computer, a server, or a network device) to execute all or part of the steps of the method according to the embodiments of the present invention when the instructions are executed. And the aforementioned storage medium includes: u disk, removable hard disk, Read Only Memory (ROM), Random Access Memory (RAM), magnetic or optical disk, and other various media capable of storing program code.
Alternatively, all or part of the steps of implementing the foregoing method embodiments may be implemented by hardware (such as a computing device, e.g., a personal computer, a server, or a network device) associated with program instructions, which may be stored in a computer-readable storage medium, and when the program instructions are executed by a processor of the computing device, the computing device executes all or part of the steps of the method according to the embodiments of the present invention.
Finally, it should be noted that: the above embodiments are only used to illustrate the technical solution of the present invention, and not to limit the same; while the invention has been described in detail and with reference to the foregoing embodiments, it will be understood by those skilled in the art that: the technical solutions described in the foregoing embodiments can be modified or some or all of the technical features can be equivalently replaced within the spirit and principle of the present invention; such modifications or substitutions do not depart from the scope of the present invention.
Claims (14)
1. A method of taste modification, comprising:
receiving a taste adjusting instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index;
and adjusting the taste according to each single index in the plurality of single indexes.
2. The method of claim 1,
the composite taste index comprises an object and an object value, and each single index in the plurality of single indexes comprises a parameter and a parameter value;
determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index, wherein the single indexes comprise: determining parameters of a plurality of single indexes corresponding to the object of the composite taste index according to the object of the composite taste index, and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the object value of the composite taste index;
performing taste adjustment according to each of the plurality of single indicators, including: and adjusting the taste according to the parameters and the parameter values of each single index in the plurality of single indexes.
3. The method as claimed in claim 2, wherein the object value of the composite taste index includes a degree value of composite taste, and each of the plurality of single indexes changes by the same or different value when the degree value of the composite taste index is adjusted up or down.
4. The method according to claim 2, wherein determining parameter values for a plurality of individual indicators corresponding to an object of the composite taste indicator based on the object values of the composite taste indicator comprises:
acquiring related information of dishes with the taste to be adjusted;
and determining parameter values of a plurality of single indexes corresponding to the object of the composite taste index according to the relevant information of the dish with the taste to be adjusted and the object value of the composite taste index.
5. The method of claim 4, wherein the related information comprises an amount of food material and/or a type of food material.
6. The method of claim 2, wherein the adjusting taste based on the parameters and parameter values of each of the plurality of individual indicators comprises:
adjusting corresponding taste information in the electronic menu according to the parameters and parameter values of each single index in the plurality of single indexes; or
Determining corresponding ingredients according to the parameters of each single index in the single indexes, and determining corresponding ingredient amount according to the parameter values of each single index in the single indexes; and then the ingredients are prepared according to the determined ingredients and the determined ingredient amount, and the prepared ingredients are utilized to adjust the taste.
7. The method according to claim 6, wherein the method is applied to a cooking device;
preparing according to the determined ingredients and the ingredient quantity, comprising:
sending a batching request to batching equipment, and batching the determined batching by the batching equipment according to the batching amount carried in the batching request;
and obtaining the ingredients prepared by the ingredient equipment.
8. The method of claim 2, wherein when adjusting the object value of the composite taste index, the method further comprises:
determining the adjusted parameter value of each single index corresponding to the adjusted object value according to the taste incidence relation and/or the preset standard taste among the single indexes corresponding to the object with the composite taste index; further adjusting the taste according to the adjusted parameter value of each single index; or
Determining an adjusted parameter value of a designated single index in the plurality of single indexes corresponding to the adjusted object value according to the personalized taste information of the user; further carrying out taste adjustment according to the adjusted parameter value of the appointed single index; wherein the number of the specified single indexes includes one or more.
9. The method of claim 1, wherein receiving the taste adjustment instruction comprises:
providing one or more composite taste indicators to a user for adjusting taste;
and receiving a composite taste index selected by a user from the one or more composite taste indexes, and generating a taste adjusting instruction carrying the selected composite taste index.
10. The method of claim 9, wherein, in providing one or more composite taste indices for adjusting taste to a user, the method further comprises:
providing taste description information for the one or more composite taste indicators to a user;
receiving a composite taste index selected by a user from the one or more composite taste indexes, wherein the composite taste index comprises:
and receiving a composite taste index selected from the one or more composite taste indexes by a user according to the taste description information of the one or more composite taste indexes.
11. The method according to claim 1, wherein determining a plurality of individual indicators corresponding to the composite taste indicator based on the composite taste indicator comprises:
searching a database which stores one or more compound taste indexes and a plurality of single indexes corresponding to the compound taste indexes;
and matching the composite taste index in the database, and taking a plurality of single indexes corresponding to the composite taste index obtained by matching as a plurality of single indexes corresponding to the composite taste index.
12. A taste adjustment device, comprising:
a receiving unit adapted to receive a taste adjustment instruction; wherein, the adjusting instruction carries a composite taste index for adjusting the taste;
the determining unit is suitable for determining a plurality of single indexes corresponding to the composite taste index according to the composite taste index;
and the adjusting unit is suitable for adjusting the taste according to each single index in the plurality of single indexes.
13. A storage medium, in which a computer program is stored, wherein the computer program is arranged to perform the taste adjustment method of any one of claims 1 to 11 when executed.
14. An electronic device comprising a memory and a processor, wherein the memory has stored therein a computer program, and the processor is configured to execute the computer program to perform the taste adjustment method of any one of claims 1 to 11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911357309.5A CN111134309A (en) | 2019-12-25 | 2019-12-25 | Taste adjusting method and device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911357309.5A CN111134309A (en) | 2019-12-25 | 2019-12-25 | Taste adjusting method and device |
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| Publication Number | Publication Date |
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| CN111134309A true CN111134309A (en) | 2020-05-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911357309.5A Withdrawn CN111134309A (en) | 2019-12-25 | 2019-12-25 | Taste adjusting method and device |
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| Country | Link |
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| CN (1) | CN111134309A (en) |
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2019
- 2019-12-25 CN CN201911357309.5A patent/CN111134309A/en not_active Withdrawn
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Application publication date: 20200512 |