CN113768366A - Blanking method and device, storage medium and computing equipment - Google Patents

Blanking method and device, storage medium and computing equipment Download PDF

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Publication number
CN113768366A
CN113768366A CN202010519317.1A CN202010519317A CN113768366A CN 113768366 A CN113768366 A CN 113768366A CN 202010519317 A CN202010519317 A CN 202010519317A CN 113768366 A CN113768366 A CN 113768366A
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China
Prior art keywords
user
blanking
seasoning
seasonings
amount
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CN202010519317.1A
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Chinese (zh)
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CN113768366B (en
Inventor
王嘉敏
陈九零
吴江勇
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Zhuhai Unicook Technology Co Ltd
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Zhuhai Unicook Technology Co Ltd
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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
    • 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
    • A47J36/32—Time-controlled igniting mechanisms or alarm devices
    • 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
    • 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
    • A47J47/02—Closed containers for foodstuffs
    • A47J47/04—Closed containers for foodstuffs for granulated foodstuffs
    • 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
    • A47J47/02—Closed containers for foodstuffs
    • A47J47/08—Closed containers for foodstuffs for non-granulated foodstuffs
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P90/00—Enabling technologies with a potential contribution to greenhouse gas [GHG] emissions mitigation
    • Y02P90/30—Computing systems specially adapted for manufacturing

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  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Seasonings (AREA)

Abstract

The invention provides a blanking method, a device, a storage medium and a computing device. By adopting the embodiment of the invention, the user can directly obtain the blanking amount of the corresponding seasoning by conveniently carrying out one-time blanking triggering operation in the automatic blanking process of the kitchen, so that the corresponding blanking operation is executed, and the user does not need to carry out multiple blanking control operations such as selecting the type of the seasoning, inputting the blanking amount of the seasoning and the like, thereby effectively simplifying the blanking operation steps of the user, improving the blanking operation efficiency of the user and simultaneously enabling the blanking process to be more intelligent.

Description

Blanking method and device, storage medium and computing equipment
Technical Field
The invention relates to the technical field of intelligent kitchen utensils, in particular to a blanking method, a blanking device, a storage medium and computing equipment.
Background
In the implementation of automatic blanking in a kitchen, a user needs to click a corresponding seasoning name from a plurality of seasonings and then selects a corresponding blanking amount, and a blanking control system can carry out corresponding blanking according to the selection of the user, so that the user has to repeatedly select the same seasoning. However, in the actual cooking process in the kitchen, the frequency and the amount of seasoning to be discharged by a user are often fixed. Based on the existing blanking method, a user needs to select a seasoning type which can be issued without any suspense and the blanking quality from multiple seasoning types every time, so that the automatic blanking intelligent experience of the kitchen is very burdensome, and the cooking experience of the user is poor. Therefore, there is a strong need to optimize the existing blanking schemes to solve the above problems.
Disclosure of Invention
In view of the above problems, the present invention is provided to provide a blanking method, device, storage medium and computing device that overcome the above problems or at least partially solve the above problems, so as to effectively simplify the blanking operation steps of the user, improve the blanking operation efficiency of the user, and make the blanking process more intelligent.
According to an aspect of the embodiments of the present invention, there is provided a blanking method, including:
receiving the blanking trigger operation of a user on any seasoning;
based on the blanking trigger operation, acquiring the blanking amount of the seasoning matched with the user information;
and executing the blanking operation according to the obtained blanking amount.
Optionally, the seasoning name of any seasoning corresponding to the discharging triggering operation and/or the discharging amount corresponding to the seasoning name of any seasoning are customized by a user.
Optionally, before receiving a discharging triggering operation of any seasoning by a user, the method further includes:
acquiring a historical cooking record of a user, and extracting a historical blanking record of the user from the historical cooking record;
analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record;
and establishing an association relationship between the user information of the user and the habitual feeding amount of different seasonings, and storing the established association relationship.
Optionally, analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record, including:
acquiring taste evaluation information of cooked dishes submitted by a user, and adjusting historical blanking records based on the taste evaluation information;
and analyzing the habitual feeding amount of the user to different seasonings according to the adjusted historical feeding record.
Optionally, before receiving a discharging triggering operation of any seasoning by a user, the method further includes:
acquiring taste evaluation information of cooked dishes submitted by a user, and analyzing the feeding amount of different seasonings of the user based on the taste evaluation information;
and establishing an association relationship between the user information of the user and the blanking amounts of different seasonings, and storing the established association relationship.
Optionally, before obtaining the blanking amount of the seasoning matched with the user information, the method further includes:
the method comprises the steps of obtaining unique identification information of a user, and identifying user information of the user according to the obtained unique identification information.
Optionally, the blanking triggering operation is a click operation on any seasoning name, and before receiving the blanking triggering operation on any seasoning by a user, the method further includes:
acquiring a historical cooking record of the user, and extracting a historical blanking record of the user from the historical cooking record;
analyzing the use frequency of the user for different seasonings based on the historical blanking record, and ranking the different seasonings according to the use frequency of the different seasonings;
and displaying the names of the different seasonings according to the ranking sequence of the seasonings corresponding to the names.
Optionally, the blanking triggering operation is a click operation on any seasoning name, and before receiving the blanking triggering operation on any seasoning by a user, the method further includes:
acquiring a current cooking menu, and extracting seasonings in the current cooking menu;
displaying the seasoning names corresponding to the seasonings in the current cooking menu, and hiding the seasoning names corresponding to the seasonings not included in the current cooking menu; or
The names of the seasonings corresponding to the seasonings in the current cooking recipe are shown in front of the names of the seasonings corresponding to the seasonings not included in the current recipe.
Optionally, the blanking triggering operation is a click operation on any seasoning name, and before receiving the blanking triggering operation on any seasoning by a user, the method further includes:
acquiring all seasonings in the current cooking menu and the blanking habits of users;
and combining the clicking operations of all the seasonings in the cooking menu into one, wherein the seasoning blanking amount and/or the blanking sequence corresponding to the combined clicking operations are consistent with the blanking habit of the user.
According to another aspect of the embodiments of the present invention, there is also provided a blanking device, including:
the first receiving module is suitable for receiving the blanking triggering operation of a user on any seasoning;
the first acquisition module is suitable for acquiring the blanking amount of the seasoning matched with the user information based on the blanking trigger operation;
and the blanking module is suitable for executing blanking operation according to the obtained blanking amount.
Optionally, the seasoning name of any seasoning corresponding to the discharging triggering operation and/or the discharging amount corresponding to the seasoning name of any seasoning are customized by a user.
Optionally, the method further comprises:
the second acquisition module is suitable for acquiring historical cooking records of a user and extracting historical blanking records of the user from the historical cooking records;
the analysis module is suitable for analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record;
and the storage module is suitable for establishing an association relationship between the user information of the user and the habitual feeding amount of different seasonings and storing the established association relationship.
Optionally, the analysis module is further adapted to:
acquiring taste evaluation information of cooked dishes submitted by a user, and adjusting historical blanking records based on the taste evaluation information;
and analyzing the habitual feeding amount of the user to different seasonings according to the adjusted historical feeding record.
Optionally, the second obtaining module is further adapted to: acquiring taste evaluation information of cooked dishes submitted by a user, and analyzing the feeding amount of different seasonings of the user based on the taste evaluation information;
the storage module is also suitable for establishing an association relationship between the user information of the user and the blanking amount of different seasonings and storing the established association relationship.
Optionally, the system further comprises an identification module adapted to:
the method comprises the steps of obtaining unique identification information of a user, and identifying user information of the user according to the obtained unique identification information.
Optionally, the blanking trigger operation is a click operation on any seasoning name, and further includes a first display module adapted to:
acquiring a historical cooking record of the user, and extracting a historical blanking record of the user from the historical cooking record;
analyzing the use frequency of the user for different seasonings based on the historical blanking record, and ranking the different seasonings according to the use frequency of the different seasonings;
and displaying the names of the different seasonings according to the ranking sequence of the seasonings corresponding to the names.
Optionally, the blanking triggering operation is a click operation on any seasoning name, and the second display module is adapted to:
acquiring a current cooking menu, and extracting seasonings in the current cooking menu;
displaying the seasoning names corresponding to the seasonings in the current cooking menu, and hiding the seasoning names corresponding to the seasonings not included in the current cooking menu; or
The names of the seasonings corresponding to the seasonings in the current cooking recipe are shown in front of the names of the seasonings corresponding to the seasonings not included in the current recipe.
Optionally, the blanking trigger operation is a click operation on any seasoning name, and further includes a merge module adapted to:
acquiring all seasonings in the current cooking menu and the blanking habits of users;
and combining the clicking operations of all the seasonings in the cooking menu into one, wherein the seasoning blanking amount and/or the blanking sequence corresponding to the combined clicking operations are consistent with the blanking habit of the user.
According to a further aspect of the embodiments of the present invention, there is also provided a computer storage medium storing computer program code, which, when run on a computing device, causes the computing device to execute the blanking method in any of the above embodiments.
According to still another aspect of the embodiments of the present invention, there is also provided a computing device including: a processor; a memory storing computer program code; the computer program code, when executed by the processor, causes the computing device to perform the blanking method of any of the above embodiments.
In the blanking method provided by the embodiment of the invention, after the blanking trigger operation of the user on any seasoning is received, the blanking amount of the seasoning matched with the user information can be obtained based on the blanking trigger operation of the user, and then the blanking operation is executed according to the obtained blanking amount. Therefore, by adopting the embodiment of the invention, in the automatic blanking process of the kitchen, a user can directly obtain the blanking amount of the corresponding seasoning by conveniently carrying out one-time blanking trigger operation, so that the corresponding blanking operation is executed, the user does not need to carry out the input operation of the blanking amount of the seasoning again, the blanking operation steps of the user are effectively simplified, the blanking operation efficiency is improved, and meanwhile, the blanking process is more intelligent.
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
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the invention and not to limit the invention. In the drawings:
fig. 1 shows a schematic flow diagram of a blanking method according to an embodiment of the invention;
FIG. 2 is a schematic structural diagram of a blanking device according to an embodiment of the invention;
FIG. 3 is a schematic structural view of a blanking device according to another embodiment of the invention;
FIG. 4 is a schematic structural view of a blanking device according to another embodiment of the present invention;
FIG. 5 is a schematic structural view of a blanking device according to another embodiment of the present invention;
FIG. 6 is a schematic structural view of a blanking device according to another embodiment of the present invention;
fig. 7 shows a schematic structural view of a blanking device according to another embodiment of the present invention.
Detailed Description
Exemplary embodiments of the present invention will be described in more detail below with reference to the accompanying drawings. While exemplary embodiments of the invention are shown in the drawings, it should be understood that the invention can 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 invention to those skilled in the art.
In order to solve the above technical problem, an embodiment of the present invention provides a blanking method, and fig. 1 shows a schematic flow diagram of the blanking method according to an embodiment of the present invention. Referring to fig. 1, the blanking method includes steps S102 to S106.
And S102, receiving the blanking trigger operation of any seasoning by a user.
In this embodiment, the blanking triggering operation may be a click operation of a user on any seasoning name on a touch screen of the blanking device, or a pressing operation of a physical key on the blanking device for controlling blanking, which is not specifically limited in this embodiment of the present invention.
And step S104, acquiring the blanking amount of the seasonings matched with the user information based on the blanking trigger operation.
In this embodiment, the blanking amount of the seasoning obtained by the same blanking trigger operation of different users may be different. For example, if the blanking trigger operation of the user Zusanli is received, the blanking amount of the salt matched with the user information of Zusanli is 5g, and if the same blanking trigger operation of the user Liqu is received, the blanking amount of the salt matched with the user information of the user Liqu is 3 g. The user information of the embodiment of the invention comprises related information for identifying the identity of the user, such as the name of the user, the identity ID of the user and the like, and based on the related information of the identity, taste information of different users can be obtained; in addition, the user information can also be health information related to taste, for example, if the user A is high blood pressure and needs less salt, the blanking amount of the matched salt is reduced adaptively; based on this, it can be seen that the user information of the present invention can be any information that is related to the taste of the user, i.e. that has an influence on the amount of the discharged material or that can determine the amount of the discharged material.
And S106, executing blanking operation according to the obtained blanking amount.
In the blanking method provided by the embodiment of the invention, after the blanking trigger operation of the user on any seasoning is received, the blanking amount of the seasoning matched with the user information can be obtained based on the blanking trigger operation of the user, and then the blanking operation is executed according to the obtained blanking amount. Therefore, by adopting the embodiment of the invention, in the automatic blanking process of the kitchen, a user can directly obtain the blanking amount of the corresponding seasoning by conveniently carrying out one-time blanking trigger operation, so that the corresponding blanking operation is executed, the user does not need to carry out the input operation of the blanking amount of the seasoning again, the blanking operation steps of the user are effectively simplified, the blanking operation efficiency is improved, and meanwhile, the blanking process is more intelligent.
In an embodiment of the present invention, the seasoning name of any seasoning corresponding to the discharging triggering operation and/or the discharging amount corresponding to the seasoning name of any seasoning can be customized by a user.
In one embodiment, the user customizes the seasoning name of the frequently-used seasoning in advance, and the customized seasoning name can be associated with the user information of the corresponding user. For example, if user a defines the name of sugar as "white granulated sugar" and the name of edible oil as "rapeseed oil", the seasoning names "white granulated sugar" and "rapeseed oil" may be associated with the user information of user a.
In this embodiment, if the blanking trigger operation is a click operation of a user on any seasoning name on the touch screen of the blanking device, the customized seasoning name can be displayed on the touch screen of the blanking device before the blanking trigger operation of the user is received. According to the embodiment of the invention, the user can customize the seasoning name, so that the displayed seasoning name is more in line with the browsing habit of the user, and the user can be helped to know the seasoning type more clearly. For example, the user A can more clearly know whether the rapeseed oil, the peanut oil or other edible oils are used by customizing the name of the seasoning oil.
In another embodiment, the user can customize the blanking amount of the seasoning frequently used in advance, and meanwhile, the blanking amount of the seasoning can be associated with the user information of the corresponding user. For example, user a defines a salt feed of 5g, a sugar feed of 3g, and an oil feed of 10ml, then the salt feed of 5g, the sugar feed of 3g, and the oil feed of 10ml may be correlated with the user information of user a. Because the use amount of some seasonings is usually fixed by a user, the blanking amount can better meet the requirements of the user by customizing the blanking amount of the seasonings by the user.
In another embodiment, the user pre-defines the seasoning name and the blanking amount of the frequently-used seasoning, and simultaneously can associate the seasoning name and the blanking amount defined by the user and establish the association between the defined seasoning name and the associated blanking amount and the user information of the corresponding user. When a user clicks any self-defined seasoning name on a touch screen, the self-defined blanking amount of the user can be obtained.
In an embodiment of the present invention, the habitual blanking amount of the user may be obtained through analysis based on the historical blanking record of the user in advance, so as to automatically associate the habitual blanking amount of the user with the corresponding seasoning, and the habitual blanking amount of the seasoning matched with the user information is obtained when step S104 is executed.
Specifically, before step S102 is executed to receive a blanking trigger operation of a user on any seasoning, the embodiment of the present invention first obtains a historical cooking record of the user, and extracts a historical blanking record of the user from the historical cooking record. And then, analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record. And further, establishing an association relationship between the user information of the user and the habitual feeding amount of different seasonings, and storing the established association relationship. When step S104 is executed, the blanking amount of the seasoning matched with the user information is obtained, which is the habitual blanking amount of the user.
For example, the user A has a heavy eating taste, the habit blanking amount of the user A to salt is 5g according to the historical blanking record analysis of the user A, the diet taste of the user B is light, and the habit blanking amount of the user B to salt is 3g according to the analysis of the user B. Therefore, after the user A carries out blanking triggering operation on the seasoning salt, the blanking amount of the corresponding salt is 5g, and after the user B carries out blanking triggering operation on the seasoning salt, the blanking amount of the corresponding salt is 3 g.
The embodiment of the invention provides two modes for analyzing the material discharge amount of different seasonings habitually used by a user.
When the habitual feeding amount of a user to a certain type of seasoning is analyzed, the average feeding amount is obtained by averaging the feeding amounts of the seasoning when different dishes are cooked according to the historical feeding record of the user, and the obtained average feeding amount is used as the habitual feeding amount of the seasoning.
And secondly, when the habitual feeding amount of a user to a certain type of seasoning is analyzed, the using frequency of each feeding amount of the seasoning when different dishes are cooked can be counted according to the historical feeding record of the user, and the feeding amount with the first using frequency rank is used as the habitual feeding quality of the seasoning. For example, if the user cooks ten dishes, the seasoning salt feed amount for three times is 4g, the seasoning salt feed amount for two times is 6g, and the seasoning salt feed amount for five times is 5g, the seasoning salt feed amount for 5g is the most frequent, and the seasoning salt feed amount for 5g can be used as the habitual seasoning amount for the user.
According to the embodiment of the invention, the user information of the user and the material discharging amount of the user to different seasonings are correlated, so that the problems that the material discharging habit of the user cannot be recorded in the automatic material discharging process in the existing kitchen and the material discharging needs to be controlled by the user through multiple clicks are effectively solved, and the intelligent cooking experience of the user biased to the user will be improved. In addition, different users usually have different blanking habits, and the blanking amount of the same seasoning can be different after different users perform blanking triggering operation on the same seasoning by adopting the embodiment of the invention, so that the method has stronger self-adaptability to the blanking of different users.
In order to ensure that food cooked by a user better conforms to the taste of the user, in one embodiment of the invention, when the habitual feeding amount of the user to different seasonings is analyzed according to the historical feeding record, the habitual feeding amount of the user can be adjusted according to the taste information of the user.
Specifically, firstly, taste evaluation information of cooked dishes submitted by a user is acquired, and historical blanking records are adjusted based on the taste evaluation information. And then, analyzing the habitual feeding amount of the user to different seasonings according to the adjusted historical feeding record. After the user finishes cooking a dish, the taste evaluation information of the user on the dish is fed back to the blanking device. The user can input the taste evaluation information through the voice input equipment of the blanking device, and can also manually input the taste evaluation information through the character input equipment of the blanking device.
For example, in the historical cooking history of a certain cooking dish, 18ml of edible oil and 10g of edible salt are used, and the taste evaluation information of the user on the cooking dish is that the cooking dish is salty and greasy. Then, after the historical blanking record is adjusted based on the taste evaluation information, 18ml of edible oil in the historical blanking record can be adjusted to 15ml of edible oil and 7g of edible salt. The adjustment range of the historical blanking record can be set by a user, for example, if the user sets and adjusts three unit quantities, 18ml of edible oil in the original historical blanking record is adjusted to 15ml, and 10g of edible salt is adjusted to 7 g. The embodiment of the present invention does not specifically limit the adjustment method. The habitual feeding amount of the user obtained by analyzing according to the adjusted historical feeding record can better accord with the actual taste information of the user, and the artificial intelligence experience feeling of the user in the cooking process is effectively improved.
In an embodiment of the invention, the feeding amount of the different seasonings by the user can be analyzed in advance based on the taste evaluation information of the user, and the analyzed feeding amount of the different seasonings is automatically associated with the corresponding seasonings. The amount of seasoning to be fed that matches the user information acquired in step S104 is the amount of seasoning analyzed based on the taste evaluation information of the user.
Specifically, in the embodiment of the present invention, before the step S102 is executed to receive the trigger operation of the user for feeding any seasoning, taste evaluation information of the cooked dishes submitted by the user is obtained, and the feeding amount of the user for different seasonings is analyzed based on the taste evaluation information. And further, establishing an association relationship between the user information of the user and the blanking amounts of different seasonings, and storing the established association relationship.
For example, most of the acquired taste evaluation information of the cooked dishes submitted by the user B is that the cooked dishes are salty and too greasy. Then, it can be analyzed that the user B likes light diet, and if it is analyzed through big data that the use amount of salt by most users is 5g when cooking dishes, then the blanking amount of salt less than 5g can be set for the user B, for example, the blanking amount of salt is set to be 3g, and at this time, the blanking amount of salt 3g can be associated with the user information of the user B. And then subsequent user B carries out unloading trigger operation to salt, and the unloading is 3g after the unloading operation is carried out to make the dish that the user cooks can satisfy user's taste hobby more.
In an embodiment of the present invention, before the material amount of the seasoning matching with the user information is obtained, the user information of the user may be obtained. For example, the user information of the user is identified by acquiring unique identification information of the user. The unique identification information of the user may include fingerprint information, face information, iris information, a unique identification code, personal information input by the user, and the like. The manner of obtaining the unique identification information of the user may include various manners, and different manners of obtaining the unique identification information of the user are described below.
In the first mode, if the blanking trigger operation is the pressing operation of a user on a physical key of the blanking device, the fingerprint identification function can be integrated on the physical key. When a user presses a physical key, fingerprint information of the user can be acquired. The fingerprint information acquired by the physical keys is different, and the identified user information is also different, so that the seasoning blanking amount acquired subsequently is also different.
And secondly, if the blanking trigger operation is the click operation of a user on any seasoning name through a touch screen of the blanking device, the fingerprint identification function can be integrated in the touch screen. And when the user clicks any seasoning name, acquiring fingerprint information of the user. For the first mode and the second mode, the fingerprint information of the user is acquired when the user performs the blanking triggering operation, so that the user can conveniently identify the user information of the user without independently inputting the fingerprint, and the user operation experience is improved.
And in the third mode, the face recognition equipment is arranged on the discharging device, so that the face information of the user can be acquired through the face recognition equipment. In the embodiment of the invention, the face recognition device can perform face recognition on the user before receiving the blanking trigger operation of the user on any seasoning or in the blanking trigger operation process, and the time node of the face recognition is not limited by the embodiment of the invention. The human face can be conveniently captured and recognized through the human face recognition equipment, and the cooking experience of a user is improved.
And in the fourth mode, the blanking device is in communication connection with the intelligent equipment, and the unique identification code sent to the blanking device by the user through the intelligent equipment is received. The unique identification code may be a mobile phone number of the user, a unique number previously assigned to the user, or the like. The intelligent device can adopt any device capable of being in communication connection with the blanking device, such as a smart phone, a smart watch, a tablet personal computer and the like. By adopting the unique identification code sent by the intelligent equipment, even if the user is not near the blanking device for some reasons, the blanking device can conveniently acquire the user information corresponding to the user about to perform the blanking trigger operation in advance.
And fifthly, acquiring the personal information of the user manually input by the user. The user can autonomously set personal information.
Of course, the manner of acquiring the unique identification information of the user is not limited to the above five manners, and this is not specifically limited in the embodiment of the present invention.
In an embodiment of the present invention, click operations of all seasonings in the cooking recipe may be combined into one, and a user may perform a blanking operation of all seasonings in the cooking recipe after performing a click operation, and all seasonings in the cooking recipe may be blanked in sequence according to a certain order. In the embodiment, when the blanking is performed in sequence according to a certain sequence, all seasonings in the cooking menu can be blanked according to the blanking habit of the user by acquiring the blanking habit of the user, all seasonings in the cooking menu can be blanked according to the blanking sequence of the seasonings arranged in the cooking menu, and the user can define the blanking sequence of all seasonings in the cooking menu, so that the blanking is performed according to the user-defined blanking sequence. In addition, in the embodiment, when all seasonings in the cooking menu are sequentially fed according to a certain sequence, the feeding amount of all seasonings in the cooking menu can be consistent with the feeding amount used by the user, and can also be consistent with the feeding amount defined by the user.
In the embodiment of the invention, if the button used for controlling blanking of the blanking device is a physical key, the combined click operation corresponds to one physical key. If the button used for controlling blanking of the blanking device is the key name of the touch screen, the combined click operation corresponds to one key name, and the key name can be the combination of all seasoning names in the cooking menu or the name predefined by the user. When the user presses the physical key or key name corresponding to the combined click operation, the blanking amount of all seasonings in the current cooking menu can be automatically acquired, and all seasonings in the current cooking menu are blanked according to a certain sequence.
For example, when the current cooking recipe is tomato-fried eggs, the blanking habit of the user a is obtained by adding salt and then adding sugar, the click operation of the seasoning salt and sugar of the tomato-fried eggs is combined into one, and then the key name set by the user for the combined click operation is salt and sugar. When a user carries out one-time feeding triggering operation on the key name 'salt and sugar', the feeding amount of the salt and the feeding amount of the sugar can be directly obtained. The feeding amount of salt and the feeding amount of sugar are consistent with the feeding amount customary to the user A (for example, the feeding amount customary to the salt of the user A is 5g, and the feeding amount customary to the sugar is 3 g). Furthermore, in the process of cooking the tomato fried eggs, 5g of salt and 3g of sugar can be added according to the habit of the user A.
Therefore, by adopting the embodiment of the invention, when a user cooks the cooking menu, the user can carry out blanking on all seasonings in the cooking menu according to a certain sequence through one-time blanking triggering operation, so that the blanking operation steps of the user are greatly simplified, the intellectualization of the blanking process is further realized, and the cooking experience of the user is improved.
Different seasonings are required to be blanked at different cooking stages in the process of cooking dishes so as to ensure the taste of the dishes. Therefore, in an embodiment of the invention, in the process of sequentially blanking all seasonings in the cooking menu according to a certain sequence, a certain time interval can be kept between every two adjacent blanked seasonings, and the time interval between every two adjacent blanked seasonings can be determined by combining the cooking time of the menu and can also be determined according to the historical material-taking waiting time of a user. Of course, when the blanking is performed according to the sequence of the blanking habit, the automatic blanking can be performed after the blanking device detects that the material cup is placed at the discharge port, and the embodiment of the invention is not particularly limited to this. According to the embodiment of the invention, the certain time interval is set between different seasonings for blanking, so that the color, the fragrance and the taste of cooked dishes can be effectively ensured, the process that a user manually blanks all seasonings is more truly restored, and the cooking experience of the user is improved.
In an embodiment of the invention, if the blanking trigger operation is a click operation of a user on any seasoning name on a touch screen of the blanking device, the seasoning names of multiple seasonings can be displayed according to different rules before the blanking trigger operation of the user on any seasoning is received.
In one display rule, the seasoning names can be displayed in a sorted manner according to the historical blanking records. Firstly, the historical cooking records of a user are obtained, and the historical blanking records of the user are extracted from the historical cooking records. Then, the use frequency of different seasonings of the user is analyzed based on the historical blanking record, and the different seasonings are ranked according to the use frequency of the different seasonings. And further displaying the names of the different seasonings according to the ranking sequence of the seasonings corresponding to the names.
For example, through analysis of historical blanking records of users, the use frequency of different seasonings by the users is respectively 20 times of edible salt, 20 times of edible oil, 10 times of chicken essence, 15 times of soy sauce and 5 times of white granulated sugar, and then the ranking sequence of the different seasonings is edible salt, edible oil, soy sauce, chicken essence and white granulated sugar. Of course, since the edible salt and the edible oil are used frequently, the ranking order of different seasonings can also be edible oil, edible salt, soy sauce, chicken essence and white granulated sugar. And displaying the names of the seasonings according to the ranking sequence of the corresponding seasonings. Therefore, the embodiment of the invention can arrange the names of the seasonings which are most frequently used by the user in the front several positions, so that the user can more clearly see the names of the seasonings which are most frequently used, and the user can conveniently trigger the blanking of the seasonings which are frequently used.
In another display rule, the name of the seasoning can be displayed according to the seasoning in the current cooking menu, and two alternative embodiments are described below.
In an optional embodiment, after the current cooking recipe is obtained and the seasonings in the current cooking recipe are extracted, the names of the seasonings corresponding to the seasonings in the current cooking recipe are displayed, and the names of the seasonings corresponding to the seasonings not included in the current cooking recipe are hidden. For example, if the current recipe is tomato-fried eggs, which relate to two seasonings, salt and sugar, only the names of the two seasonings, salt and sugar, can be displayed on the touch screen of the discharging device. For another example, the current cooking recipe is sour and hot shredded potatoes, which relate to two seasonings of salt and vinegar, and then only the names of the seasonings corresponding to the two seasonings of salt and vinegar can be displayed on the touch screen of the discharging device. By displaying the seasoning names corresponding to the seasonings in the current cooking menu and hiding the seasoning names corresponding to the seasonings not included in the current cooking menu, the seasoning names which are not needed by the dishes to be cooked can be effectively eliminated for the user, the interface for displaying the seasoning names can be simplified, and wrong seasoning blanking caused by misoperation of the user is effectively avoided.
In another alternative embodiment, after the current cooking recipe is acquired and the seasonings in the current cooking recipe are extracted, the names of the seasonings corresponding to the seasonings in the current cooking recipe are displayed in front of the names of the seasonings corresponding to the seasonings not included in the current recipe. For example, the current cooking recipe is tomato-fried eggs, which relate to two seasonings of salt and sugar, and the seasoning names corresponding to the salt and the sugar can be displayed in front of other seasoning names (such as soy sauce, chicken essence and the like). For another example, the current cooking recipe is sour and hot shredded potatoes, the sour and hot shredded potatoes relate to two seasonings of salt and vinegar, and the corresponding seasoning names of the salt and the vinegar are displayed in front of other seasoning names (such as soy sauce, chicken essence and the like). By displaying the seasoning names corresponding to the seasonings in the current cooking menu at the position close to the front, the user can conveniently trigger the discharging of any seasoning required by the current cooking menu.
In another display rule, the name of the seasoning can be displayed according to the seasoning in the current cooking menu and the blanking habit of the user.
Firstly, all seasonings in the current cooking menu and the blanking habits of users are obtained. Then, the click operations of all the seasonings in the cooking menu are combined into one, the combined click operation corresponds to one key name, the key name can be predefined by a user, and can also be formed by combining all the seasonings in the current cooking menu, so that the key name corresponding to the combined click operation is displayed on a touch screen of the blanking device. After the user clicks the key name to perform blanking triggering operation, the blanking amount of all seasonings in the cooking menu can be obtained, and the seasonings are sequentially blanked according to the blanking amount corresponding to all the seasonings. The method has the advantages that the clicking operations of all seasonings in the cooking menu are combined into one, the combined clicking operations correspond to one key name, so that the blanking operation interface is effectively simplified, the user can realize blanking of all seasonings in the cooking menu through one-time blanking trigger operation, the blanking operation steps of the user are greatly simplified, the intelligence of the blanking process is further realized, and the cooking experience of the user is improved.
The embodiment of the present invention further provides a blanking device, referring to fig. 2, the blanking device includes a first receiving module 210, a first obtaining module 220, and a blanking module 230.
The first receiving module 210 is adapted to receive a blanking trigger operation of any seasoning by a user.
The first obtaining module 220 is adapted to obtain the blanking amount of the seasonings matched with the user information based on the blanking trigger operation.
And the blanking module 230 is adapted to execute blanking operation according to the obtained blanking amount.
In one embodiment of the invention, the seasoning name of any seasoning corresponding to the discharging triggering operation and/or the discharging amount corresponding to the seasoning name of any seasoning are customized by a user.
Referring to fig. 3, in an embodiment of the present invention, the blanking apparatus shown in fig. 2 of the above embodiments further includes a second obtaining module 240, an analyzing module 250, and a storing module 260.
The second obtaining module 240 is adapted to obtain a historical cooking record of the user, and extract a historical blanking record of the user from the historical cooking record.
And the analysis module 250 is suitable for analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record.
The storage module 260 is adapted to establish an association relationship between the user information of the user and the habitual feeding amount of different seasonings, and store the established association relationship.
In an embodiment of the present invention, the analysis module 250 is further adapted to obtain taste evaluation information of the cooked dishes submitted by the user, and adjust the historical blanking record based on the taste evaluation information; and analyzing the habitual feeding amount of the user to different seasonings according to the adjusted historical feeding record.
In an embodiment of the present invention, the second obtaining module 240 is further adapted to obtain taste evaluation information of the cooked dishes submitted by the user, and analyze the amount of the different seasonings fed by the user based on the taste evaluation information. The saving module 260 is further adapted to establish an association between the user information of the user and the blanking amounts of the different seasonings and save the established association.
Referring to fig. 4, in an embodiment of the present invention, the blanking apparatus shown in fig. 2 of the above embodiments further includes an identification module 270. The identification module 270 is adapted to obtain unique identification information of a user, and identify user information of the user according to the obtained unique identification information.
Referring to fig. 5, in an embodiment of the present invention, the blanking apparatus shown in fig. 2 of the above embodiment further includes a first display module 280.
In this embodiment, the blanking trigger operation is a click operation on any seasoning name, and the first display module 280 is adapted to obtain a historical cooking record of the user and extract a historical blanking record of the user from the historical cooking record; analyzing the use frequency of different seasonings by a user based on historical blanking records, and ranking the different seasonings according to the use frequency of the different seasonings; and displaying the names of the different seasonings according to the ranking sequence of the seasonings corresponding to the names.
Referring to fig. 6, in an embodiment of the present invention, the blanking apparatus shown in fig. 2 of the above embodiment further includes a second display module 290.
In this embodiment, the blanking trigger operation is a click operation on any seasoning name, and the second display module 290 is adapted to obtain a current cooking recipe and extract seasonings in the current cooking recipe; displaying the seasoning names corresponding to the seasonings in the current cooking menu, and hiding the seasoning names corresponding to the seasonings not included in the current cooking menu; or show the names of the seasonings corresponding to the seasonings in the current cooking recipe in front of the names of the seasonings corresponding to the seasonings not included in the current recipe.
Referring to fig. 7, in an embodiment of the present invention, the blanking apparatus shown in fig. 2 of the above embodiments further includes a combining module 300.
In this embodiment, the blanking trigger operation is a click operation on any seasoning name, and the merging module 300 is adapted to obtain all seasonings in the current cooking recipe and the blanking habits of the user; and combining click operations of all seasonings in the cooking menu into one, wherein the seasoning blanking amount and/or the blanking sequence corresponding to the combined click operations are consistent with the blanking habit of a user.
According to a further aspect of the embodiments of the present invention, there is also provided a computer storage medium storing computer program code, which, when run on a computing device, causes the computing device to execute the blanking method in any of the above embodiments.
According to still another aspect of the embodiments of the present invention, there is also provided a computing device including: a processor; a memory storing computer program code; the computer program code, when executed by a processor, causes a computing device to perform the blanking method of any 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 (12)

1. A blanking method is characterized by comprising the following steps:
receiving the blanking trigger operation of a user on any seasoning;
based on the blanking trigger operation, acquiring the blanking amount of the seasoning matched with the user information;
and executing the blanking operation according to the obtained blanking amount.
2. The method of claim 1, wherein the seasoning name of any seasoning corresponding to the discharging triggering operation and/or the discharging amount corresponding to the seasoning name of any seasoning is customized by a user.
3. The method as claimed in claim 1 or 2, wherein before receiving the triggering operation of the user for the feeding of any seasoning, the method further comprises:
acquiring a historical cooking record of a user, and extracting a historical blanking record of the user from the historical cooking record;
analyzing the habitual feeding amount of the user to different seasonings according to the historical feeding record;
and establishing an association relationship between the user information of the user and the habitual feeding amount of different seasonings, and storing the established association relationship.
4. The method of claim 3, wherein analyzing the user's habitual feeding amount for different seasonings according to the historical feeding record comprises:
acquiring taste evaluation information of cooked dishes submitted by a user, and adjusting historical blanking records based on the taste evaluation information;
and analyzing the habitual feeding amount of the user to different seasonings according to the adjusted historical feeding record.
5. The method as claimed in claim 1 or 2, wherein before receiving the triggering operation of the user for the feeding of any seasoning, the method further comprises:
acquiring taste evaluation information of cooked dishes submitted by a user, and analyzing the feeding amount of different seasonings of the user based on the taste evaluation information;
and establishing an association relationship between the user information of the user and the blanking amounts of different seasonings, and storing the established association relationship.
6. The method according to claim 1 or 2, wherein before obtaining the seasoning amount matching with the user information, further comprising:
the method comprises the steps of obtaining unique identification information of a user, and identifying user information of the user according to the obtained unique identification information.
7. The method according to claim 1 or 2, wherein the blanking trigger operation is a click operation on any seasoning name, and before receiving the blanking trigger operation of any seasoning by a user, the method further comprises the following steps:
acquiring a historical cooking record of the user, and extracting a historical blanking record of the user from the historical cooking record;
analyzing the use frequency of the user for different seasonings based on the historical blanking record, and ranking the different seasonings according to the use frequency of the different seasonings;
and displaying the names of the different seasonings according to the ranking sequence of the seasonings corresponding to the names.
8. The method according to claim 1 or 2, wherein the blanking trigger operation is a click operation on any seasoning name, and before receiving the blanking trigger operation of any seasoning by a user, the method further comprises the following steps:
acquiring a current cooking menu, and extracting seasonings in the current cooking menu;
displaying the seasoning names corresponding to the seasonings in the current cooking menu, and hiding the seasoning names corresponding to the seasonings not included in the current cooking menu; or
The names of the seasonings corresponding to the seasonings in the current cooking recipe are shown in front of the names of the seasonings corresponding to the seasonings not included in the current recipe.
9. The method according to claim 1 or 2, wherein the blanking trigger operation is a click operation on any seasoning name, and before receiving the blanking trigger operation of any seasoning by a user, the method further comprises the following steps:
acquiring all seasonings in the current cooking menu and the blanking habits of users;
and combining the clicking operations of all the seasonings in the cooking menu into one, wherein the seasoning blanking amount and/or the blanking sequence corresponding to the combined clicking operations are consistent with the blanking habit of the user.
10. A blanking device is characterized by comprising:
the first receiving module is suitable for receiving the blanking triggering operation of a user on any seasoning;
the first acquisition module is suitable for acquiring the blanking amount of the seasoning matched with the user information based on the blanking trigger operation;
and the blanking module is suitable for executing blanking operation according to the obtained blanking amount.
11. A computer storage medium storing computer program code which, when run on a computing device, causes the computing device to perform the blanking method of any one of claims 1-9.
12. A computing device, comprising: a processor; a memory storing computer program code; the computer program code, when executed by the processor, causes the computing device to perform the blanking method of any one of claims 1-9.
CN202010519317.1A 2020-06-09 2020-06-09 Discharging method and device, storage medium and computing equipment Active CN113768366B (en)

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