CN116184863A - Recipe cooking scheme determining method, apparatus, medium and equipment - Google Patents

Recipe cooking scheme determining method, apparatus, medium and equipment Download PDF

Info

Publication number
CN116184863A
CN116184863A CN202211364793.6A CN202211364793A CN116184863A CN 116184863 A CN116184863 A CN 116184863A CN 202211364793 A CN202211364793 A CN 202211364793A CN 116184863 A CN116184863 A CN 116184863A
Authority
CN
China
Prior art keywords
cooking
food
determining
specified
recipe
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN202211364793.6A
Other languages
Chinese (zh)
Inventor
于洋
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Original Assignee
Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Zhejiang Supor Electrical Appliances Manufacturing Co Ltd filed Critical Zhejiang Supor Electrical Appliances Manufacturing Co Ltd
Priority to CN202211364793.6A priority Critical patent/CN116184863A/en
Publication of CN116184863A publication Critical patent/CN116184863A/en
Pending legal-status Critical Current

Links

Images

Classifications

    • G—PHYSICS
    • G05—CONTROLLING; REGULATING
    • G05B—CONTROL OR REGULATING SYSTEMS IN GENERAL; FUNCTIONAL ELEMENTS OF SUCH SYSTEMS; MONITORING OR TESTING ARRANGEMENTS FOR SUCH SYSTEMS OR ELEMENTS
    • G05B19/00—Programme-control systems
    • G05B19/02—Programme-control systems electric
    • G05B19/04—Programme control other than numerical control, i.e. in sequence controllers or logic controllers
    • 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

Landscapes

  • Physics & Mathematics (AREA)
  • General Physics & Mathematics (AREA)
  • Engineering & Computer Science (AREA)
  • Automation & Control Theory (AREA)
  • General Preparation And Processing Of Foods (AREA)

Abstract

The specification provides a recipe cooking scheme determination method, device, medium and equipment, wherein the method comprises the following steps: obtaining a target recipe; determining a food unfinished product that matches the food unfinished product name information and that has specified food material properties; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; a cooking recipe for the target recipe is determined based on the food unfinished product and the cooking device. By the method, the cooking scheme is obtained on the basis of considering the food attribute of the unfinished food and the cooking mode of the cooking equipment, so that the quality of the finished food cooked by the user through the cooking equipment is improved.

Description

Recipe cooking scheme determining method, apparatus, medium and equipment
Technical Field
The present disclosure relates to the field of intelligent control technologies, and in particular, to a method, an apparatus, a medium, and a device for determining a recipe cooking scheme.
Background
Currently, more and more people choose to use cooking devices in the home to cook dishes, such as electric cookers, cooking machines, microwave ovens, etc.
Generally, since the cooking modes of different cooking devices are different, the same food material is put into different cooking devices to obtain dishes with certain differences in taste, color and the like, so that when a user uses the cooking devices to cook, it is difficult to obtain dishes meeting specific standards.
Disclosure of Invention
To overcome the problems in the related art, the present specification provides a method, apparatus, medium, and device for determining a recipe cooking scheme.
According to a first aspect of embodiments of the present specification, there is provided a method of determining a recipe cooking regimen, comprising:
obtaining a target recipe; wherein the target recipe includes food unfinished product name information for cooking to obtain a food finished product;
determining a food unfinished product that matches the food unfinished product name information and that has specified food material properties; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: the cooking device uses the food manufactured product obtained by the food unfinished product executing the target recipe to reach the appointed quality standard;
A cooking recipe for the target recipe is determined based on the food unfinished product and the cooking device.
According to a second aspect of embodiments of the present specification, there is provided a recipe cooking scheme determining apparatus, the apparatus comprising:
an acquisition unit configured to acquire a target recipe; wherein the target recipe includes food unfinished product name information for cooking to obtain a food finished product;
a first determination unit for determining a food unfinished product that matches the food unfinished product name information and has a specified food material attribute; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: the cooking device uses the food manufactured product obtained by the food unfinished product executing the target recipe to reach the appointed quality standard;
a second determining unit for determining a cooking plan of the target recipe based on the food unfinished product and the cooking apparatus.
According to a third aspect of embodiments of the present specification, there is provided a computer readable storage medium having stored thereon a computer program which when executed by a processor implements the steps of the determining method according to any of the embodiments provided in the first aspect.
According to a fourth aspect of embodiments of the present specification, there is provided a computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor; wherein the processor is configured to perform the steps of the determining method as in any of the embodiments provided in the first aspect.
The technical scheme provided by the embodiment of the specification can comprise the following beneficial effects:
in the embodiment of the present disclosure, by acquiring the target recipe, the name information of the food unfinished product included in the target recipe can be obtained, and when the specified quality standard for the food finished product in the target recipe is set, then according to the combination relationship that can make the food finished product conform to the specified quality standard, the specified food material attribute and the specified cooking manner can be determined from the combination relationship, so that the cooking scheme including the food unfinished product and the cooking apparatus can be determined.
Compared with the prior art that a user does not consider the food material attribute and the cooking mode and only cooks according to the cooking function provided by the cooking equipment, the embodiment of the specification can obtain the cooking scheme meeting the specified quality standard by considering the food material attribute of the unfinished food and the cooking mode of the cooking equipment, and is beneficial to improving the quality of the finished food product cooked by the user through the cooking equipment.
It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not restrictive of the disclosure.
Drawings
The accompanying drawings, which are incorporated in and constitute a part of this specification, illustrate embodiments consistent with the specification and together with the description, serve to explain the principles of the specification.
Fig. 1 shows a flowchart of a method for determining a recipe cooking scheme according to an embodiment of the present disclosure.
Fig. 2 shows a flowchart of a method for determining a second recipe cooking scheme provided by an embodiment of the present specification.
Fig. 3 shows a flowchart of a method for determining a third recipe cooking scheme provided by an embodiment of the present specification.
Fig. 4 shows a schematic structural diagram of a recipe cooking scheme determining apparatus provided in an embodiment of the present specification.
Fig. 5 is a hardware configuration diagram of a computer device where a recipe cooking scheme determining apparatus is located, according to an exemplary embodiment of the present specification.
Detailed Description
Reference will now be made in detail to exemplary embodiments, examples of which are illustrated in the accompanying drawings. When the following description refers to the accompanying drawings, the same numbers in different drawings refer to the same or similar elements, unless otherwise indicated. The implementations described in the following exemplary examples do not represent all implementations consistent with the present specification. Rather, they are merely examples of apparatus and methods consistent with some aspects of the present description as detailed in the accompanying claims.
The terminology used in the description presented herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the description. As used in this specification and the appended claims, the singular forms "a," "an," and "the" are intended to include the plural forms as well, unless the context clearly indicates otherwise. It should also be understood that the term "and/or" as used herein refers to and includes any or all possible combinations of one or more of the associated listed items.
It should be understood that although the terms first, second, third, etc. may be used in this specification to describe various information, these information should not be limited to these terms. These terms are only used to distinguish one type of information from another. For example, the first information may also be referred to as second information, and similarly, the second information may also be referred to as first information, without departing from the scope of the present description. The word "if" as used herein may be interpreted as "at … …" or "at … …" or "responsive to a determination", depending on the context.
More and more people choose to cook dishes by using cooking devices (such as electric cookers, microwave ovens, cooking machines and the like) in home, generally, taste, color and the like of dishes obtained by putting the same food materials into different cooking devices are different, and because a user does not know the working principle of the cooking devices and does not know the content (such as moisture content and fat content) of each component in the food materials, the user generally cooks according to the cooking function provided by the cooking devices, for example, when the microwave oven is provided with the cooking function of a chicken leg, the user cooks the chicken leg by using the microwave oven. For example, when the chicken leg is cooked by a microwave oven with too little moisture content, the chicken leg is heated by the microwave oven by electromagnetic waves, which aggravates the loss of moisture on the chicken leg and leads to the hard chicken leg. If the drumstick is put into an oven for cooking, the outer part of the drumstick is crispy and the inner part of the drumstick is tender, and the hardness is moderate; similarly, when a chicken leg with a high moisture content is cooked by a microwave oven, the cooked chicken leg is also moderate in hardness.
However, if a dish having a specified quality standard is to be obtained, it is obviously troublesome for the user to consider both the content of each component in the food material and the cooking mode of the cooking apparatus at the time of cooking, and based on this, the embodiments of the present specification are proposed, and the embodiments of the present specification are described in detail below.
Fig. 1 shows a flowchart of a method for determining a recipe cooking scheme according to an embodiment of the present disclosure, as shown in fig. 1, the method includes the following steps:
step 101, obtaining a target recipe; wherein the target recipe includes food unfinished product name information for cooking the finished food product.
Specifically, the finished food product characterizes one of dishes (or staple food, porridge, etc. edible after being cooked by the cooking device, for example, diced chicken, shredded fish, roast chicken leg, steamed rice, coarse cereal porridge, etc.) which can be cooked in the cooking device, and the unfinished food product becomes the finished food product after being cooked, for example, the unfinished food product is: the chicken leg (raw chicken leg, half-cooked chicken leg) is cooked to obtain the food product which is: roasting chicken legs; the food unfinished product is: the rice, after cooking, the food product is: rice gruel, or: steaming rice.
The food unfinished product comprises at least one food material, which can be a food material combination formed by matching any food materials, or can be a prefabricated vegetable packet comprising at least one food material, when the food unfinished product name information is the prefabricated vegetable packet of the food product, then the food unfinished product name information comprises the name of each food material required by the food product, for example, when the food product is a chicken in a womb, the food unfinished product name information comprises: carrot, chicken, peanut, cucumber, etc. (which may also include the names of ingredients required for diced chicken, such as onion, ginger, garlic, salt, sugar, etc.).
The target recipe is electronic recipe data generated for one of the food ingredients, including food unfinished product name information, information of the food ingredients, a cooking program that cooks the food unfinished product into the food ingredients, and the like. The target recipe can be determined by a user through a mobile phone end and a computer end, or can be selected according to an operation panel (operation keys) provided by the cooking equipment, and when the target recipe is selected by the user in the cooking equipment, the cooking equipment operated by the user is determined as the cooking equipment in the cooking scheme.
Wherein the food unfinished product also has food material properties including: the food unfinished product comprises at least a portion of ingredients of food material; and/or a pretreatment of at least a portion of the food material comprised by the food item.
The food material attribute is used to indicate the form of the food material in the food unfinished product, the condition of the food material requiring pretreatment, the number of the food material, the composition of the ingredients in the food material (such as moisture content, nutrient content, etc.), and the pretreatment condition indicates the treatment of the food material before cooking, such as shredding, washing, slicing, etc.
Since the food unfinished products are produced by different manufacturers, the same food unfinished product, although named the same, may differ in the food material included in the food unfinished product, and in the food material properties of the food material.
For example, when the food unfinished product is a specific food material (e.g., rice), the rice of variety a, and the rice of variety B, the food unfinished product name information thereof are both: the rice, but the food material properties of variety a and variety B may be different, for example, variety a is the shelled fruit of rice, and variety B is the artificial rice processed from rice flour and konjak flour, the food material properties of both are obviously different.
For another example, when the food is prepared as a chicken, the prepared chicken corresponds to chicken prepared by different manufacturers, for example chicken prepared by one manufacturer, and the name information of the food is: carrot, pork (fat content percentage: 29%), peanut; the name information of the food unfinished product of the chicken in the chicken bread manufactured by the second factory is as follows: carrot, chicken (fat content percentage 6%), peanut.
Step 102, determining the food unfinished product which is matched with the name information of the food unfinished product and has the attribute of the appointed food; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: and the cooking equipment utilizes the food manufactured product obtained by the food unfinished product executing the target recipe to reach the specified quality standard.
In particular, the quality criteria include at least one of taste criteria, odor criteria, and look and feel criteria of the food product, such as taste criteria including, but not limited to: softness, crispness, odor criteria of the food product include, but are not limited to: taste requirements such as salty, sweet, umami, etc., olfactory requirements such as odor concentration in space, and sensory criteria including but not limited to: color brightness for characterizing the color of dishes, etc. Quality criteria may also include freshness requirements for the food product, etc. The specified quality criterion may be specified by the user for the target recipe, or may be a general criterion for the food product of the target recipe, the specified quality criterion may be dequantized by a value, or a value interval, for example, the specified quality criterion is set to: freshness: within 1h, the fat ratio: 11%, moisture ratio: 15% -30%, etc., the present embodiment does not limit the specified quality standard and the setting method of the specified quality standard.
The cooking mode reflects the cooking mode and the cooking process which are embodied when the food is not finished to be cooked, such as steaming, boiling, frying, roasting, braising, etc., based on the manufacturing principle of the cooking device, and further such as: hot air heating, floor heating, microwave heating, vapor compression refrigeration, etc., also for example: stirring, breaking, etc. The combination relations between each food material attribute and the cooking mode are predetermined, each combination relation corresponds to a recipe, and the cooking equipment can achieve a certain quality standard by using the food manufactured products obtained when the food manufactured products meeting the food material attribute and meeting the food manufactured product name information execute the recipes.
For example, the first cooking mode of the cooking device is hot air heating, the second cooking mode of the cooking device is heating pipe heat radiation heating, and the heating mode of the hot air heating is characterized in that: the food water loss is more, and the heating pipe heat radiation is characterized in that: food moisture retention is moderate.
When the moisture content of the unfinished food is moderate (the standard moisture content of the food), and the specified quality standard determines that the moisture content of the finished food is higher than the preset threshold, if the preset threshold is relatively large (far higher than the moisture content of the food when the moisture content is moderate), the cooking mode can be hot air heating, and if the preset threshold is relatively small, the cooking mode can be a heating pipe heat radiation mode in order to reach the specified quality standard, so that the moisture carried away in the heating process is relatively small.
When the target recipe and the specified quality standard of the target recipe are determined, a combination relation enabling the target recipe to reach the specified quality standard can be determined, and further, the specified food material attribute and the specified cooking mode are determined from the combination relation, so that the food unfinished product can be uniquely determined according to the food unfinished product name information and the specified food material attribute, and the cooking device which is to be executed with the specified cooking mode can be determined according to the specified cooking mode in the combination relation.
Step 103, determining a cooking scheme of the target recipe based on the food unfinished product and the cooking device.
Specifically, the cooking scheme includes a scheme of cooking food unfinished products by using the cooking device to obtain a target recipe, and parameter information (or identification information) of the cooking device, information of the food unfinished products conforming to the name information of the food unfinished products and the attribute of the specified food materials, and the like.
In the embodiment of the present disclosure, by acquiring the target recipe, the name information of the food unfinished product included in the target recipe can be obtained, and when the specified quality standard for the food finished product in the target recipe is set, then according to the combination relationship that can make the food finished product conform to the specified quality standard, the specified food material attribute and the specified cooking manner can be determined from the combination relationship, so that the cooking scheme including the food unfinished product and the cooking apparatus can be determined.
Compared with the prior art that a user does not consider the food material attribute and the cooking mode and only cooks according to the cooking function provided by the cooking equipment, the embodiment of the specification can obtain the cooking scheme meeting the specified quality standard by considering the food material attribute of the unfinished food and the cooking mode of the cooking equipment, and is beneficial to improving the quality of the finished food product cooked by the user through the cooking equipment.
Further, after performing step 103 to determine a cooking regimen of the target recipe, the method further comprises the steps of:
information is sent to a user recommending that the cooking appliance associated with the cooking program and the food item be unfinished.
Specifically, since the user does not know what cooking scheme is adopted to cook the food finished product which can meet the specified quality standard, after determining the cooking scheme, the user can know which cooking device is needed and which food finished product is needed by sending information of the cooking device and the food unfinished product associated with the cooking scheme to the user (a terminal logged in by the user or a certain cooking device, a prompting device and the like). The user can cook conveniently.
In a possible embodiment, the determining step of the specified food material property comprises:
when a plurality of alternative food material attributes and the appointed cooking mode have a combination relation, determining the combination relation with the highest matching degree of the appointed quality standard, and determining the alternative food material attribute associated with the combination relation as the appointed food material attribute.
Specifically, a plurality of alternative combination relations capable of meeting preset quality standards are determined in advance according to food material attributes of each food unfinished product and cooking modes of each cooking device, each alternative combination relation comprises an alternative food material attribute and a cooking mode, and a specified quality standard is one of the preset quality standards.
For the same appointed cooking mode, after the appointed quality standard aiming at the target recipe is determined, if a plurality of combination relations meeting the appointed quality standard can be determined from a plurality of alternative combination relations, the matching degree of the quality standard reached by each combination relation and the appointed quality standard is determined, and the alternative food material attribute associated with the combination relation with the highest matching degree of the appointed quality standard is determined as the appointed food material attribute according to the matching degree.
When determining the matching degree, if the attribute of the alternative food material is set for a plurality of food materials, respectively setting a weight for each food material in consideration of the content proportion of each food material in the food unfinished product, and determining the matching degree of the combination relation and the specified quality standard according to the weight of each food material and the quality standard which is expected to be reached by the food material component of each food material in the cooking in the specified cooking mode.
By the method, when a plurality of combination relations meeting the specified quality standard exist, the optimal combination relation is selected according to the matching degree, so that the optimal cooking scheme is determined.
In a possible implementation, fig. 2 shows a flowchart of a method for determining a second recipe cooking scheme provided in the example of the present specification, and as shown in fig. 2, if a user designates a cooking device in advance, after step 101 is performed, when determining, in step 102, that the target recipe is to be performed and the cooking device has a designated cooking mode is performed, the method specifically includes the following steps:
step 1021, determining a cooking device which is pre-designated by a user to execute the target recipe and has a designated cooking mode.
Specifically, the user may have a specific dish that he wants to eat and a specific cooking device that he wants to use, at this time, he wants to know what food needs to be purchased and what food is not finished in order to reach the specified quality standard, in this case, the cooking device specified by the user in advance (may be determined at the mobile phone end and the computer end) is determined first, and then the cooking device specified by the user is the cooking device to execute the target recipe, and the cooking mode (may be predetermined or automatically determined) of the cooking device for the target recipe is the specified cooking mode.
Determining a food unfinished product that matches the food unfinished product name information and that has a specified food material attribute, comprising the steps of:
step 1022, determining the food unfinished product matching the food unfinished product name information and having the specified food material attribute according to the specified cooking mode, the food unfinished product name information and the specified quality standard possessed by the cooking device.
Specifically, after determining the cooking device with the specified cooking mode, at least one combination mode meeting the specified quality standard can be determined according to the specified quality standard required to be met by the target recipe, so that the specified food material attribute with the combination relation with the specified cooking mode is determined from the at least one combination mode according to the cooking device with the specified cooking mode.
After determining the specified food material property, the food unfinished product can be determined from the specified food material property and the food unfinished product name information.
If the user designates a cooking device, after performing steps 1021-102, determining a cooking party of the target recipe by performing step 103, after performing step 103, the method further comprises the steps of:
information is sent to the user recommending the food item unfinished associated with the cooking regimen.
Specifically, since the user has already determined the cooking apparatus, information of the food unfinished product capable of enabling the food finished product to meet the specified quality standard needs to be recommended to the user according to the cooking apparatus determined by the user, so that the user can conveniently put the corresponding food unfinished product into the cooking apparatus for cooking.
It should be noted that after sending the information of the unfinished food, purchase information (purchase link, purchase interface, purchasable physical store, etc.) for purchasing the unfinished food may also be sent to the user (mobile phone side, computer side, equipment side, etc.) so that the user can directly place an order for purchase.
In addition, if the user purchases successfully, the cooking program can be reserved in the cooking equipment in response to the instruction of the user that the user purchases successfully, so that the user can cook conveniently.
In a possible implementation, fig. 3 shows a flowchart of a method for determining a third recipe cooking scheme provided in the example of the present specification, and as shown in fig. 3, when a user designates a food unfinished product in advance, then when step 101 is performed, and when it is determined in step 102 that the food unfinished product matches the food unfinished product name information and has the designated food material attribute, the method specifically includes the following steps:
step 1023, determining a food unfinished product that matches the food unfinished product name information and has a specified food material attribute, which is pre-specified by a user.
Specifically, in the case where the user has purchased an unfinished food product (including at least one food product), the user wants to know which cooking device is used to cook the unfinished food product that results in a food product that meets the specified quality criteria, at which time, if the user has a plurality of cooking devices, an optimal cooking device needs to be determined for the user, and if the user has only one cooking device, the default determined cooking device is the only cooking device for the user. At this time, it is necessary to determine information of the unfinished food product designated in advance by the user, and then determine the food material property of the designated unfinished food product as the designated food material property.
When the cooking device that determines in step 102 that the target recipe is to be executed and has a specified cooking mode is executed, the method specifically includes the steps of:
step 1024, determining a cooking device to execute the target recipe and having a specified cooking mode according to the specified food material attribute, the target recipe and the specified quality standard of the food unfinished product.
Specifically, after determining that the food is not finished according to step 1023, according to the specified food material attribute of the food is not finished and the specified quality standard, a combination relationship that satisfies both the specified quality standard and the specified food material attribute can be determined, so that a specified cooking mode corresponding to the specified food material attribute in the combination relationship is determined, and a target recipe to be executed and a cooking device with the specified cooking mode are further determined.
By the method, when the user has determined that the food is not finished, the cooking equipment can be determined according to the preset combination relation, and a cooking scheme for cooking the food is generated, so that the food finished product obtained according to the cooking scheme meets the specified quality standard. The user is not required to compare the cooking devices one by one, and the phenomenon that the cooked food manufactured products do not meet the specified quality standard due to insufficient experience of the user is avoided.
Further, after step 1023-step 1024 are performed, the cooking plan of the target recipe is determined by performing step 103, and after performing step 103, the method further comprises the steps of:
and sending information for recommending the cooking equipment associated with the cooking scheme to the user.
Specifically, since the user has determined the food unfinished product, a specific cooking mode capable of enabling the food finished product to meet a specific quality standard and a cooking device having the specific cooking mode need to be recommended to the user according to the food unfinished product determined by the user, so that the user can conveniently put the corresponding food unfinished product into the cooking device for cooking.
In a possible embodiment, if there is at least one cooking device capable of executing the target recipe and each cooking device is provided with at least one cooking mode, then executing step 102 determines that the target recipe is to be executed and the cooking device is provided with the specified cooking mode, specifically including the following steps:
determining at least one alternative cooking device that may execute the target recipe, and determining each cooking regime that each alternative cooking device has. For each alternative cooking device, determining the cooking device as the cooking device when the designated cooking mode exists in at least one cooking mode of the alternative cooking device.
Specifically, if the cloud or local of the cooking device stores the target recipe, or a default cooking program in the target recipe can be run on the cooking device, the cooking device is considered to execute the target recipe. One cooking apparatus may have various cooking modes, for example, the cooking apparatus may be heated by hot air, heated by heat radiation of a heating pipe, or heated by a method of hot air and heat radiation of a heating pipe.
For another example, the second cooking device may be a stirring heating mode or a non-stirring heating mode, and the stirring mode may affect the appearance of the food product (the food is easy to be stirred and crushed). Since the cooking apparatus has at least one cooking mode, not every cooking mode is capable of making the finished food product obtained by cooking the unfinished food product meet the specified quality standard. Since the combination relationship conforming to the specified quality standard can be determined by determining the target recipe and the specified quality standard set for the target recipe, the specified cooking mode and the specified food attribute can be determined from the combination relationship. In this way, it is possible to determine, according to the cooking manner each candidate cooking device has, that candidate cooking device is determined as the cooking device in the case where the candidate cooking device has the specified cooking manner.
Further, when step 103 is executed to determine a cooking scheme of the target recipe based on the food unfinished product and the cooking apparatus, the method specifically includes the following steps: a cooking recipe for the target recipe is determined based on the food unfinished product, the cooking device, and a specified cooking regime that the cooking device has.
In particular, since the cooking apparatus may have a plurality of cooking modes, if only the cooking apparatus and the unfinished food are provided in the cooking scheme, the cooking scheme cannot ensure that the finished food meeting the specified quality standard is obtained when the cooking apparatus is operated in each cooking mode, and thus the cooking mode of the cooking apparatus needs to be considered when determining the cooking scheme.
It should be noted that when the cooking mode of the cooking apparatus is determined in the cooking scheme, information recommending that the cooking apparatus use the cooking mode may also be transmitted to the user.
Fig. 4 shows a schematic structural diagram of a recipe cooking scheme determining apparatus according to an embodiment of the present disclosure, as shown in fig. 4, where the apparatus includes:
an acquisition unit 401 for acquiring a target recipe; wherein the target recipe includes food unfinished product name information for cooking the finished food product.
A first determining unit 402 for determining a food unfinished product that matches the food unfinished product name information and has a specified food material attribute; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: and the cooking equipment utilizes the food manufactured product obtained by the food unfinished product executing the target recipe to reach the specified quality standard.
A second determining unit 403 for determining a cooking recipe of the target recipe based on the food unfinished product and the cooking apparatus.
In one possible embodiment, the food material properties include: the food unfinished product comprises at least a portion of ingredients of food material; and/or a pretreatment of at least a portion of the food material comprised by the food item.
In one possible embodiment, the apparatus further comprises:
and a third determining unit, configured to determine, when there are a plurality of candidate food material attributes and the specified cooking manner all have a combination relationship, a combination relationship with the highest matching degree with the specified quality standard, and determine the candidate food material attribute associated with the combination relationship as the specified food material attribute.
In a possible embodiment, the quality criteria include at least one of taste criteria, odor criteria, and look and feel criteria of the food product.
In a possible embodiment, the first determining unit, when determining a cooking apparatus that is to perform the target recipe and has a specified cooking mode, specifically includes:
a cooking device to be executed with the target recipe specified in advance by a user and having a specified cooking mode is determined.
When determining that the food is not finished which is matched with the name information of the unfinished food and has the attribute of the specified food material, the method specifically comprises the following steps:
and determining the food unfinished product which is matched with the food unfinished product name information and has the specified food material attribute according to the specified cooking mode, the food unfinished product name information and the specified quality standard of the cooking equipment.
In one possible embodiment, the apparatus further comprises:
and the first recommending unit is used for sending information for recommending the unfinished food related to the cooking scheme to the user after determining the cooking scheme of the target recipe.
In a possible embodiment, the first determining unit, when determining that the food unfinished product matching the food unfinished product name information and having the specified food material property, specifically includes:
A food unfinished product that matches the food unfinished product name information and has a specified food material attribute, which is specified by a user in advance, is determined.
When determining the cooking device which is to execute the target recipe and has a specified cooking mode, the method specifically comprises the following steps:
determining a cooking device to be executed with the target recipe and a specified cooking mode according to the specified food material attribute, the target recipe and the specified quality standard of the food unfinished product.
In one possible embodiment, the apparatus further comprises:
and the second recommending unit is used for sending information for recommending the cooking equipment associated with the cooking scheme to the user after determining the cooking scheme of the target recipe.
In one possible embodiment, the apparatus further comprises:
and a third recommending unit, configured to send information for recommending that the cooking device associated with the cooking recipe and the food unfinished product to a user after determining the cooking recipe of the target recipe.
In a possible embodiment, the first determining unit, when determining a cooking apparatus that is to perform the target recipe and has a specified cooking mode, specifically includes:
Determining at least one alternative cooking device that may execute the target recipe, and determining each cooking regime that each alternative cooking device has. For each alternative cooking device, determining the cooking device as the cooking device when the designated cooking mode exists in at least one cooking mode of the alternative cooking device.
The second determining unit, when determining a cooking plan of the target recipe based on the food unfinished product and the cooking apparatus, specifically includes:
a cooking recipe for the target recipe is determined based on the food unfinished product, the cooking device, and a specified cooking regime that the cooking device has.
The implementation process of the functions and roles of each module in the above device is specifically shown in the implementation process of the corresponding steps in the above method, and will not be described herein again.
For the device embodiments, reference is made to the description of the method embodiments for the relevant points, since they essentially correspond to the method embodiments. The apparatus embodiments described above are merely illustrative, wherein the modules illustrated as separate components may or may not be physically separate, and the components shown as modules may or may not be physical, i.e., may be located in one place, or may be distributed over a plurality of network modules. Some or all of the modules may be selected according to actual needs to achieve the purposes of the present description. Those of ordinary skill in the art will understand and implement the present invention without undue burden.
Fig. 5 is a hardware configuration diagram of a computer device where a recipe cooking scheme determining apparatus is located, which may include: a processor 501, a memory 502, an input/output interface 503, a communication interface 504, and a bus 505. Wherein the processor 501, the memory 502, the input/output interface 503 and the communication interface 504 enable a communication connection between each other inside the device via the bus 505.
The processor 501 may be implemented in a general-purpose CPU (Central Processing Unit ), microprocessor, application specific integrated circuit (Application Specific Integrated Circuit, ASIC), or one or more integrated circuits, etc. for executing relevant programs to implement the determination methods provided in the embodiments of the present disclosure.
The Memory 502 may be implemented in the form of ROM (Read Only Memory), RAM (Random Access Memory ), static storage device, dynamic storage device, or the like. Memory 502 may store an operating system and other application programs, and when the technical solutions provided in the embodiments of the present specification are implemented in software or firmware, relevant program codes are stored in memory 502 and invoked by processor 501 for execution.
The input/output interface 503 is used to connect with an input/output module to realize information input and output. The input/output module may be configured as a component in a device (not shown) or may be external to the device to provide corresponding functionality. Wherein the input devices may include a keyboard, mouse, touch screen, microphone, various types of sensors, etc., and the output devices may include a display, speaker, vibrator, indicator lights, etc.
The communication interface 504 is used to connect a communication module (not shown in the figure) to enable communication interaction between the device and other devices. The communication module may implement communication through a wired manner (such as USB, network cable, etc.), or may implement communication through a wireless manner (such as mobile network, WIFI, bluetooth, etc.).
Bus 505 includes a path to transfer information between elements of the device (e.g., processor 501, memory 502, input/output interface 503, and communication interface 504).
It should be noted that, although the above device only shows the processor 501, the memory 502, the input/output interface 503, the communication interface 504, and the bus 505, in the implementation, the device may further include other components necessary for achieving normal operation. Furthermore, it will be understood by those skilled in the art that the above-described apparatus may include only the components necessary to implement the embodiments of the present description, and not all the components shown in the drawings.
The present description embodiment also provides a computer-readable storage medium having stored thereon a computer program which, when executed by a processor, implements the steps of a method of determining a recipe cooking regimen as provided in any of the present description embodiments.
Computer readable media, including both non-transitory and non-transitory, removable and non-removable media, may implement information storage by any method or technology. The information may be computer readable instructions, data structures, modules of a program, or other data. Examples of storage media for a computer include, but are not limited to, phase change memory (PRAM), static Random Access Memory (SRAM), dynamic Random Access Memory (DRAM), other types of Random Access Memory (RAM), read Only Memory (ROM), electrically Erasable Programmable Read Only Memory (EEPROM), flash memory or other memory technology, compact disc read only memory (CD-ROM), digital Versatile Discs (DVD) or other optical storage, magnetic cassettes, magnetic tape magnetic disk storage or other magnetic storage devices, or any other non-transmission medium, which can be used to store information that can be accessed by a computing device. Computer-readable media, as defined herein, does not include transitory computer-readable media (transmission media), such as modulated data signals and carrier waves.
It should also be noted that the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus. Without further limitation, an element defined by the phrase "comprising one … …" does not exclude the presence of other like elements in a process, method, article or apparatus that comprises the element.
The foregoing describes specific embodiments of the present disclosure. Other embodiments are within the scope of the following claims. In some cases, the actions or steps recited in the claims can be performed in a different order than in the embodiments and still achieve desirable results. In addition, the processes depicted in the accompanying figures do not necessarily require the particular order shown, or sequential order, to achieve desirable results. In some embodiments, multitasking and parallel processing are also possible or may be advantageous.

Claims (13)

1. A method of determining a recipe cooking regimen, comprising:
obtaining a target recipe; wherein the target recipe includes food unfinished product name information for cooking to obtain a food finished product;
determining a food unfinished product that matches the food unfinished product name information and that has specified food material properties; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: the cooking device uses the food manufactured product obtained by the food unfinished product executing the target recipe to reach the appointed quality standard;
a cooking recipe for the target recipe is determined based on the food unfinished product and the cooking device.
2. The method of claim 1, wherein the food material properties comprise:
the food unfinished product comprises at least a portion of ingredients of food material; and/or a pretreatment of at least a portion of the food material comprised by the food item.
3. The method of claim 1, wherein the determining of the specified food material property comprises:
When a plurality of alternative food material attributes and the appointed cooking mode have a combination relation, determining the combination relation with the highest matching degree of the appointed quality standard, and determining the alternative food material attribute associated with the combination relation as the appointed food material attribute.
4. The method of claim 1, wherein the quality criteria comprises at least one of taste criteria, odor criteria, and look and feel criteria of the food product.
5. The method of claim 1, wherein determining a cooking device to execute the target recipe and having a specified cooking style comprises:
determining a cooking device which is pre-designated by a user, is to execute the target recipe and has a designated cooking mode;
determining a food unfinished product that matches the food unfinished product name information and that has a specified food material attribute, comprising:
and determining the food unfinished product which is matched with the food unfinished product name information and has the specified food material attribute according to the specified cooking mode, the food unfinished product name information and the specified quality standard of the cooking equipment.
6. The method of claim 5, wherein after determining the cooking regimen of the target recipe, the method further comprises:
Information is sent to the user recommending the food item unfinished associated with the cooking regimen.
7. The method of claim 1, wherein determining a food unfinished product that matches the food unfinished product name information and has specified food material properties comprises:
determining a food unfinished product that matches the food unfinished product name information and has a specified food material attribute, which is specified by a user in advance;
determining a cooking device to be executed with the target recipe and having a specified cooking mode, comprising:
determining a cooking device to be executed with the target recipe and a specified cooking mode according to the specified food material attribute, the target recipe and the specified quality standard of the food unfinished product.
8. The method of claim 7, wherein after determining the cooking regimen of the target recipe, the method further comprises:
and sending information for recommending the cooking equipment associated with the cooking scheme to the user.
9. The method of claim 1, wherein after determining the cooking regimen of the target recipe, the method further comprises:
Information is sent to a user recommending that the cooking appliance associated with the cooking program and the food item be unfinished.
10. The method of claim 1, wherein determining a cooking device to execute the target recipe and having a specified cooking style comprises:
determining at least one alternative cooking device that can execute the target recipe, and determining each cooking mode that each alternative cooking device has;
for each alternative cooking device, determining the cooking device as the cooking device when the designated cooking mode exists in at least one cooking mode of the alternative cooking device;
determining a cooking recipe for the target recipe based on the food unfinished product and the cooking device, comprising:
a cooking recipe for the target recipe is determined based on the food unfinished product, the cooking device, and a specified cooking regime that the cooking device has.
11. A recipe cooking plan determining apparatus, the apparatus comprising:
an acquisition unit that acquires a target recipe; wherein the target recipe includes food unfinished product name information for cooking to obtain a food finished product;
A first determination unit for determining a food unfinished product that matches the food unfinished product name information and has a specified food material attribute; and determining a cooking device to be executed with the target recipe and having a specified cooking mode; wherein the specified food attribute has a combined relationship with the specified cooking mode such that: the cooking device uses the food manufactured product obtained by the food unfinished product executing the target recipe to reach the appointed quality standard;
a second determining unit for determining a cooking plan of the target recipe based on the food unfinished product and the cooking apparatus.
12. A computer readable storage medium, on which a computer program is stored, characterized in that the program, when being executed by a processor, implements the steps of the method of any of claims 1-10.
13. A computer device comprising a memory, a processor and a computer program stored on the memory and executable on the processor, wherein the processor implements the steps of the method of any of claims 1-10 when the computer program is executed by the processor.
CN202211364793.6A 2022-11-02 2022-11-02 Recipe cooking scheme determining method, apparatus, medium and equipment Pending CN116184863A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN202211364793.6A CN116184863A (en) 2022-11-02 2022-11-02 Recipe cooking scheme determining method, apparatus, medium and equipment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN202211364793.6A CN116184863A (en) 2022-11-02 2022-11-02 Recipe cooking scheme determining method, apparatus, medium and equipment

Publications (1)

Publication Number Publication Date
CN116184863A true CN116184863A (en) 2023-05-30

Family

ID=86433345

Family Applications (1)

Application Number Title Priority Date Filing Date
CN202211364793.6A Pending CN116184863A (en) 2022-11-02 2022-11-02 Recipe cooking scheme determining method, apparatus, medium and equipment

Country Status (1)

Country Link
CN (1) CN116184863A (en)

Similar Documents

Publication Publication Date Title
WO2017181716A1 (en) Cooking method and cooking utensil recommendation method and system
CN109068891B (en) Appliance and method for cooking potato chips
CN106560829B (en) Cooking recipe providing method and cooking recipe providing system
CN110953609B (en) Cooking control method, storage medium, cooking control device and cooking system
CN204698314U (en) A kind of intelligent kitchen cooking system
WO2019033843A1 (en) Method, apparatus and system for controlling cooking utensil
JP2017068829A (en) Cooking recipe providing method
JP2015504332A (en) kitchenware
CN108133743A (en) A kind of methods, devices and systems of information push
CN107095120A (en) Cooking methods and device
CN108255084B (en) Cooking control method based on central control equipment and kitchen housekeeper robot
CN111080324A (en) Electronic menu testing method and device, storage medium and terminal
US10120553B1 (en) User interface and controller for a heating system
KR102448745B1 (en) Cooking utensil control method and apparatus, storage medium and cooking utensil
CN110706130A (en) Menu generation method and menu creation equipment
CN111722542A (en) Recipe adjusting method, terminal, server and computer storage medium
CN108415307B (en) Cooking control method and device and cooker
CN108851944A (en) Cooking methods, control device and the intelligent appliance of intelligent appliance
EP3880042B1 (en) Cooking appliance and method for starch-based foodstuffs
CN116796078A (en) Method and device for intelligently matching menu coefficients based on weight of food materials
CN116184863A (en) Recipe cooking scheme determining method, apparatus, medium and equipment
CN108134809A (en) A kind of methods, devices and systems of information push
KR102319103B1 (en) Cooking equipment that can change recipes by reflecting user's feedback
CN111061891A (en) Image recognition menu development method, terminal and readable storage medium
CN110989409A (en) Dish cooking method and device and storage medium

Legal Events

Date Code Title Description
PB01 Publication
PB01 Publication
SE01 Entry into force of request for substantive examination
SE01 Entry into force of request for substantive examination