CN117950342A - Method and device for generating electronic menu, cooking equipment and storage medium - Google Patents
Method and device for generating electronic menu, cooking equipment and storage medium Download PDFInfo
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Abstract
The application discloses a method and a device for generating an electronic menu, cooking equipment and a storage medium, wherein the method comprises the following steps: acquiring a target temperature control strategy and a target cooking temperature of an electronic menu to be generated; in the cooking process of dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of power, temperature, humidity, firepower, video and interaction events; and generating an electronic menu according to the target temperature control strategy and the menu data. The application is beneficial to improving the accuracy of the electronic menu, so that the control of the cooking equipment is closer to the actual cooking temperature control mode of a chef, the quality of cooked dishes is closer to the quality of the cooked dishes when the chef records the menu, and the cooking quality of the dishes is improved.
Description
Technical Field
The application relates to the technical field of intelligent cooking, in particular to a method and a device for generating an electronic menu, cooking equipment and a storage medium.
Background
At present, when an electronic menu is produced, most of the actions of throwing food materials and seasonings into a cook, and the actions of stir-frying and stirring are recorded to generate the electronic menu comprising cooking steps of throwing the food materials, throwing the seasonings, stir-frying, stirring and the like. In the process that the intelligent cooking equipment cooks dishes according to the electronic menu, the pan bottom temperature of the intelligent cooking equipment is acquired in real time, and the cooking temperature in the whole cooking process is kept unchanged basically by adjusting the heating power. The existing electronic menu manufacturing mode, namely the intelligent cooking equipment, is poor in flexibility in temperature adjustment, cannot cook dishes with higher quality, and influences the cooking performance of the intelligent cooking equipment.
Disclosure of Invention
In view of this, the application provides a method and a device for generating an electronic menu, a cooking device and a storage medium, which are beneficial to improving the accuracy of the electronic menu, so that the control of the electronic menu on the cooking device is closer to the actual cooking temperature control mode of a chef, the quality of cooked dishes is closer to the quality of the cooked dishes when the chef records the menu, and the cooking quality of the dishes is improved.
According to one aspect of the present application, there is provided a method of generating an electronic recipe, the method comprising:
Acquiring a target temperature control strategy and a target cooking temperature of an electronic menu to be generated;
In the cooking process of dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of power, temperature, humidity, firepower, video and interaction events;
And generating an electronic menu according to the target temperature control strategy and the menu data.
Optionally, after the cooking device of the dish is controlled based on the target cooking temperature and the target temperature control policy in the cooking process of the dish corresponding to the electronic menu, the method further includes:
When receiving real-time control input data of the cooking equipment, controlling the cooking equipment based on the real-time control input data, wherein the real-time control input data comprises at least one piece of real-time control input data, and each piece of real-time control input data is any one of the following: real-time temperature setting data, real-time temperature control strategy setting data, real-time temperature setting data and real-time temperature control strategy setting data, and real-time power setting data;
correspondingly, the generating an electronic menu according to the target temperature control strategy and the menu data comprises the following steps:
And generating an electronic menu containing at least two cooking step data according to the target temperature control strategy, the real-time control input data and the menu data, wherein any cooking step data comprises step temperature setting data and step temperature control strategy, or any cooking step data comprises step power setting data.
Optionally, if any piece of real-time control input data is the real-time temperature setting data, when generating first cooking step data corresponding to any piece of real-time temperature setting data, a second step temperature control strategy corresponding to a second cooking step before and adjacent to the first cooking step is used as a first step temperature control strategy corresponding to the first cooking step, wherein the first cooking step data includes the first step temperature control strategy.
Optionally, the acquiring the target temperature control policy and the target cooking temperature of the electronic menu to be generated includes:
Receiving a draft recipe of the electronic recipe, wherein the draft recipe includes the target temperature control strategy and the target cooking temperature;
accordingly, in the cooking process of the dishes corresponding to the electronic menu, the cooking device for controlling the dishes based on the target cooking temperature and the target temperature control strategy includes:
And in the cooking process of the dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the draft menu.
Optionally, the method for making the draft menu includes:
Acquiring a target temperature control strategy and a target cooking temperature of a draft menu to be generated;
and generating the draft menu according to the target temperature control strategy, the target cooking temperature and the draft menu information corresponding to the draft menu to be generated.
Optionally, the recipe data further includes time information; after the recording of recipe data for characterizing a cooking process, the method further comprises:
the menu data is visually presented in the form of information lanes in chronological order.
Optionally, the acquiring the target temperature control policy of the electronic menu to be generated includes:
Receiving temperature control strategy input data aiming at the electronic menu and input to the cooking equipment, and determining the target temperature control strategy corresponding to the temperature control strategy input data; or alternatively
And receiving temperature control strategy input data aiming at the electronic menu from a user terminal, and determining the target temperature control strategy corresponding to the temperature control strategy input data.
Optionally, the temperature control strategy input data is obtained by the cooking device or the user terminal by:
Receiving a menu creation instruction for the electronic menu;
displaying a strategy selection interface, wherein the strategy selection interface is used for displaying a plurality of preset temperature control strategies acquired from cooking equipment, a user terminal and/or a cloud server, and/or the strategy selection interface is used for displaying recommended temperature control strategies;
The temperature control strategy input data is determined based on selection data in the strategy selection interface.
Optionally, the menu creation instruction includes menu description information, where the menu description information includes at least one of menu taste information, menu information, and a cooking mode of the dishes;
The recommended temperature control strategy is obtained by:
Determining a first recommended temperature control strategy matched with the menu description information based on a strategy configuration file corresponding to a current user; and/or the number of the groups of groups,
Extracting a first menu feature keyword corresponding to the menu description information, acquiring a candidate temperature control strategy corresponding to the first menu feature keyword, and screening the first candidate temperature control strategy according to evaluation data of a current user on the candidate temperature control strategy to acquire a second recommended temperature control strategy; and/or the number of the groups of groups,
Extracting second menu feature keywords corresponding to the menu description information, performing strategy matching of the electronic menu based on the existing electronic menu, obtaining a reference electronic menu matched with the second menu feature keywords and cooking equipment information, performing statistics of evaluation data and/or temperature control strategy selection times on the reference electronic menu, and determining a third recommended temperature control strategy based on a statistical result;
And determining the recommended temperature control strategy according to at least one of the first recommended temperature control strategy, the second temperature control strategy and the third temperature control strategy.
Optionally, the generating an electronic recipe according to the target temperature control strategy and the recipe data includes:
Generating, by the cooking device, an electronic recipe according to the target temperature control strategy and the recipe data; or alternatively
And sending the target temperature control strategy and the menu data to a user terminal, and generating an electronic menu by the user terminal directly or after editing by a user.
Optionally, in the cooking process of the dishes corresponding to the electronic menu, the controlling the cooking device of the dishes based on the target cooking temperature and the target temperature control policy includes:
In the cooking process of dishes corresponding to the electronic menu, acquiring actual cooking information in real time, and controlling cooking equipment of the dishes by combining the target cooking temperature, the target temperature control strategy and the actual cooking information, wherein the actual cooking information comprises at least one of cooking temperature information, cooking stage information and cooking food maturity information.
According to another aspect of the present application, there is provided an apparatus for generating an electronic recipe, the apparatus comprising:
The acquisition module is used for acquiring a target temperature control strategy and a target cooking temperature of the electronic menu to be generated;
The control module is used for controlling the cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy in the cooking process of the dishes corresponding to the electronic menu, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of the categories of power, temperature, humidity, firepower, video and interaction events;
And the generation module is used for generating an electronic menu according to the target temperature control strategy and the menu data.
Optionally, the control module is further configured to:
When receiving real-time control input data of the cooking equipment, controlling the cooking equipment based on the real-time control input data, wherein the real-time control input data comprises at least one piece of real-time control input data, and each piece of real-time control input data is any one of the following: real-time temperature setting data, real-time temperature control strategy setting data, real-time temperature setting data and real-time temperature control strategy setting data, and real-time power setting data;
Correspondingly, the generating module is further configured to:
And generating an electronic menu containing at least two cooking step data according to the target temperature control strategy, the real-time control input data and the menu data, wherein any cooking step data comprises step temperature setting data and step temperature control strategy, or any cooking step data comprises step power setting data.
Optionally, if any piece of real-time control input data is the real-time temperature setting data, when generating first cooking step data corresponding to any piece of real-time temperature setting data, a second step temperature control strategy corresponding to a second cooking step before and adjacent to the first cooking step is used as a first step temperature control strategy corresponding to the first cooking step, wherein the first cooking step data includes the first step temperature control strategy.
Optionally, the acquiring module is further configured to: receiving a draft recipe of the electronic recipe, wherein the draft recipe includes the target temperature control strategy and the target cooking temperature;
Correspondingly, the control module is further configured to: and in the cooking process of the dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the draft menu.
Optionally, the method for making the draft menu includes: acquiring a target temperature control strategy and a target cooking temperature of a draft menu to be generated; and generating the draft menu according to the target temperature control strategy, the target cooking temperature and the draft menu information corresponding to the draft menu to be generated.
Optionally, the apparatus further comprises:
and the display module is used for visually displaying the menu data in a time sequence mode in the form of information lanes.
Optionally, the acquiring module is further configured to:
Receiving temperature control strategy input data aiming at the electronic menu and input to the cooking equipment, and determining the target temperature control strategy corresponding to the temperature control strategy input data; or alternatively
And receiving temperature control strategy input data aiming at the electronic menu from a user terminal, and determining the target temperature control strategy corresponding to the temperature control strategy input data.
Optionally, the temperature control strategy input data is obtained by the cooking device or the user terminal by:
Receiving a menu creation instruction for the electronic menu;
displaying a strategy selection interface, wherein the strategy selection interface is used for displaying a plurality of preset temperature control strategies acquired from cooking equipment, a user terminal and/or a cloud server, and/or the strategy selection interface is used for displaying recommended temperature control strategies;
The temperature control strategy input data is determined based on selection data in the strategy selection interface.
Optionally, the menu creation instruction includes menu description information, where the menu description information includes at least one of menu taste information, menu information, and a cooking mode of the dishes;
The recommended temperature control strategy is obtained by:
Determining a first recommended temperature control strategy matched with the menu description information based on a strategy configuration file corresponding to a current user; and/or the number of the groups of groups,
Extracting a first menu feature keyword corresponding to the menu description information, acquiring a candidate temperature control strategy corresponding to the first menu feature keyword, and screening the first candidate temperature control strategy according to evaluation data of a current user on the candidate temperature control strategy to acquire a second recommended temperature control strategy; and/or the number of the groups of groups,
Extracting second menu feature keywords corresponding to the menu description information, performing strategy matching of the electronic menu based on the existing electronic menu, obtaining a reference electronic menu matched with the second menu feature keywords and cooking equipment information, performing statistics of evaluation data and/or temperature control strategy selection times on the reference electronic menu, and determining a third recommended temperature control strategy based on a statistical result;
And determining the recommended temperature control strategy according to at least one of the first recommended temperature control strategy, the second temperature control strategy and the third temperature control strategy.
Optionally, the electronic recipe is generated by the cooking device according to the target temperature control strategy and the recipe data; or the electronic menu is directly or after user editing by the user terminal, the target temperature control strategy and the menu data are sent to the user terminal, and the electronic menu is directly or after user editing by the user terminal.
Optionally, the control module is further configured to:
In the cooking process of dishes corresponding to the electronic menu, acquiring actual cooking information in real time, and controlling cooking equipment of the dishes by combining the target cooking temperature, the target temperature control strategy and the actual cooking information, wherein the actual cooking information comprises at least one of cooking temperature information, cooking stage information and cooking food maturity information.
According to still another aspect of the present application, there is provided a cooking apparatus including the above-mentioned device for generating an electronic menu.
According to yet another aspect of the present application, there is provided a storage medium having stored thereon a computer program which when executed by a processor implements the above-described method of generating an electronic recipe.
According to a further aspect of the present application, there is provided a computer device comprising a storage medium, a processor and a computer program stored on the storage medium and executable on the processor, the processor implementing the method of generating an electronic recipe as described above when executing the program.
By means of the technical scheme, the method and the device for generating the electronic menu, the cooking equipment and the storage medium provided by the application are used for setting the target temperature control strategy and the target cooking temperature for the electronic menu to be generated, so that temperature control is performed according to the target temperature control strategy and the target cooking temperature which are determined in advance in the cooking process of dishes, menu data for representing the cooking process are recorded, and finally the electronic menu is generated by utilizing the target temperature control strategy and the recorded menu data. According to the embodiment of the application, in the cooking process of dishes for making electronic menu, the temperature control is carried out according to the set target temperature control strategy, so that menu data are recorded and the electronic menu is generated, when the electronic menu made in the mode is used, the cooking equipment can be controlled in the same temperature control mode as that of a cook when the menu is recorded, the accuracy of the electronic menu is higher, the accuracy of the electronic menu is closer to that of the actual cooking temperature control mode of the cook, the cooking quality of cooked dishes is closer to that of cooked dishes when the cook records the menu, and the cooking quality of dishes is improved.
The foregoing description is only an overview of the present application, and is intended to be implemented in accordance with the teachings of the present application in order that the same may be more clearly understood and to make the same and other objects, features and advantages of the present application more readily apparent.
Drawings
The accompanying drawings, which are included to provide a further understanding of the application and are incorporated in and constitute a part of this specification, illustrate embodiments of the application and together with the description serve to explain the application and do not constitute a limitation on the application. In the drawings:
FIG. 1 is a schematic flow chart of a method for generating an electronic menu according to an embodiment of the present application;
FIG. 2 is a schematic flow chart of another method for generating an electronic menu according to an embodiment of the present application;
Fig. 3 is a schematic structural diagram of an apparatus for generating an electronic menu according to an embodiment of the present application.
Detailed Description
The application will be described in detail hereinafter with reference to the drawings in conjunction with embodiments. It should be noted that, without conflict, the embodiments of the present application and features of the embodiments may be combined with each other.
In this embodiment, a method for generating an electronic menu is provided, as shown in fig. 1, and the method includes:
Step 101, obtaining a target temperature control strategy and a target cooking temperature of an electronic menu to be generated.
The embodiment can be applied to intelligent cooking equipment, when a cook or a common user cooks dishes on the intelligent cooking equipment, the cooking recording function of the intelligent cooking equipment can be started, the intelligent cooking equipment records menu data in the cooking process of the dishes, and the menu data can be used for generating electronic menus.
In an actual application scene, the same cooking temperature is reached under different temperature control strategies, and corresponding temperature change curves are different, so that the cooking effect on food materials is also different under the cooking temperature control of the different temperature control strategies. For example, the cooking mode of quick stir-frying needs to quickly heat the pot, the cooking mode of frying slowly heats the pot, the same food materials are cooked in the two modes, and the taste and visual effect of the finally obtained dishes can be different to some extent.
For example, a temperature control strategy for cooking a dish may include: control strategy 1: heating with maximum power in the whole process until the cooking of dishes is completed; control strategy 2: the maximum power is adopted for heating in the whole process, meanwhile, the temperature is detected, if the temperature exceeds the upper limit, the power heating is stopped, and if the temperature is lower than the upper limit, the maximum power is recovered for continuous heating; control strategy 3: the maximum power is adopted to heat the preset time, then the lower power is adopted to heat the residual time until dishes are cooked to be … …. In a word, one dish is cooked, the dish output standard is achieved, various control strategies can be realized, but it can be understood that the various control strategies have advantages and disadvantages, some have higher energy consumption, some have better cooking effects, and people pay more attention to which cooking strategy can lead to the best cooking taste.
Therefore, before cooking dishes, the embodiment of the application determines the target temperature control strategy and the target cooking temperature of the electronic menu to be generated so as to control the temperature in the cooking process of dishes. The target temperature control strategy may be one of a plurality of preset temperature control strategies which are pre-constructed, such as a fastest heating strategy, a most energy-saving heating strategy, a best stewing strategy, a best stir-frying strategy, a strategy for realizing temperature rise by a temperature rise curve with a specific form, and the like. In addition, a temperature control model of various preset temperature control strategies is stored in the intelligent cooking equipment in advance, the cooking temperature to be achieved and actual cooking information (such as one or more of temperature information, cooking stage information, cooking food maturity information and the like) fed back by the cooking equipment are input into the model, the model can output control data of heating parameters such as firepower and power, the intelligent cooking equipment controls the heating equipment according to the data output by the model, and temperature control according to a specific temperature control strategy can be achieved.
Step 102, in the cooking process of the dishes corresponding to the electronic menu, controlling the cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of power, temperature, humidity, firepower, video and interaction events.
Generally, the output of at least part of the control parameters of the cooking device for the dishes may be achieved according to a target cooking temperature and a target temperature control strategy. For example, frying an egg, the user initiates cooking and records a recipe, selects a target cooking temperature of 100 degrees, the target control strategy is a fastest heating strategy, and the output control parameter is the maximum power 2000W heating of the cooking device.
Optionally, in a cooking process of a dish corresponding to the electronic menu, acquiring actual cooking information in real time, and controlling cooking equipment of the dish by combining the target cooking temperature, the target temperature control strategy and the actual cooking information, wherein the actual cooking information comprises at least one of cooking temperature information, cooking stage information and cooking food maturity information.
It should be noted that, in the process of controlling the cooking device for the dishes based on the target cooking temperature and the target temperature control strategy, the actual cooking state information of the cooking device can be timely obtained, which is favorable for the cooking device to analyze and output the control parameters more conforming to the current cooking state, and the actual cooking information includes one or more of cooking temperature information, cooking stage information, cooking food maturity information and the like. For example, the cooking device acquires the actual cooking temperature information in addition to the target cooking temperature and the target temperature control strategy, and the cooking device can control the cooking device of the dishes by combining the target cooking temperature, the target temperature control strategy and the actual cooking temperature information, wherein the actual cooking temperature can be measured by the temperature sensor. The mode of controlling the actual cooking state feedback of the comprehensive cooking equipment enables the control to be more accurate, control parameters can be adjusted in real time according to actual cooking information, the control process is more fit with the current cooking state, and the control is more intelligent and accurate. When the temperature control strategy is a dynamic algorithm, the output control parameters can be adjusted in real time by combining the actual cooking information, so that a dynamic adjustment result is achieved.
And step 103, generating an electronic menu according to the target temperature control strategy and the menu data.
In the embodiment of the application, in the dish cooking process corresponding to the electronic menu, the cooking equipment controls the heating temperature of the dishes according to the preset target cooking temperature and the target temperature control strategy, records the menu data generated in the dish cooking process, and generates the electronic menu according to the target temperature control strategy and the menu data, and when the subsequent cooking equipment carries out the dish cooking according to the electronic menu, the cooking equipment can control the dish cooking process according to the target temperature control strategy selected by a cook when the menu is recorded, so that the quality of the dishes cooked according to the electronic menu is more similar to the quality of the dishes cooked by the cook when the menu is recorded.
The recipe data is a data parameter related to the whole cooking process, and the whole cooking process can be completely represented through the recipe data, and it is noted that the cooking process provided by the application can comprise a normal cooking process of dishes, a preparation process before cooking and a ending process after cooking, and a control process of other kitchen cooking equipment related to the cooking process. Specifically, the power refers to the degree of heating speed of the kitchen cooking equipment in unit time, if the power is high, the heating speed of the kitchen cooking equipment in unit time is high, and if the power is low, the heating speed in unit time is low, and in the cooking process, the control of the heating degree of the kitchen cooking equipment can be realized by adjusting the power. The temperature can characterize the cold and hot degree in the cooking process, mainly comprises the temperature in the pot and the ambient temperature, and can be measured through a temperature sensor. Humidity, can characterize the content of steam among the cooking process, can include in the pot steam humidity and ambient humidity etc. can be surveyed through humidity transducer. The heating power, namely the heating speed in the reaction pot, is generally comprehensively characterized by parameters such as the power, the temperature and the time of the cooking equipment, namely by a change function T (P, T) of the temperature T in the pot along with the power P and the time T of the cooking equipment, and thereby the control of the cooking equipment is realized, the stable heating can be kept as required, the temperature in the pot is kept unchanged, the change function T (P, T) is a constant function, and a linear function or a nonlinear function is selected to fit the change of T, so that the accurate control of the temperature change in the pot is realized as much as possible, the manufacturing process of corresponding dishes is reproduced to the maximum extent, and the consistency of the taste and the taste of the dishes manufactured according to the dishes is ensured. Audio refers to sound data that characterizes the entire cooking process. Video refers to video data that characterizes the entire cooking process. The interaction event refers to interaction actions between each cooking device or between a person and the cooking device in the whole cooking process, and comprises part or all of feeding actions, stirring actions, closing actions, opening actions, taking out actions, information prompt and manually marking cooking step points. In addition, the menu data can also comprise composite parameters, the composite parameters can be synthesized by the existing menu data through a mathematical method, the synthesized composite parameters can completely represent the whole cooking process, and the digital menu can be created and generated by identifying and extracting cooking step points in the composite parameters.
By applying the technical scheme of the embodiment, the target temperature control strategy and the target cooking temperature are set for the electronic menu to be generated, so that temperature control is performed according to the predetermined target temperature control strategy and the target cooking temperature in the cooking process of the dishes, menu data for representing the cooking process is recorded, and finally the electronic menu is generated by utilizing the target temperature control strategy and the recorded menu data. According to the embodiment of the application, in the cooking process of dishes for making electronic menu, the temperature control is carried out according to the set target temperature control strategy, so that menu data are recorded and the electronic menu is generated, when the electronic menu made in the mode is used, the cooking equipment can be controlled in the same temperature control mode as that of a cook when the menu is recorded, the accuracy of the electronic menu is higher, the accuracy of the electronic menu is closer to that of the actual cooking temperature control mode of the cook, the cooking quality of cooked dishes is closer to that of cooked dishes when the cook records the menu, and the cooking quality of dishes is improved.
In the embodiment of the application, the work of cooking dishes and recording the menu data is completed by the cooking equipment, and the work of generating the electronic menu can be completed by the cooking equipment or by the user terminal. Optionally, step 101 includes: and receiving temperature control strategy input data aiming at the electronic menu and input to the cooking equipment, and determining the target temperature control strategy corresponding to the temperature control strategy input data. Or receiving temperature control strategy input data aiming at the electronic menu from a user terminal, and determining the target temperature control strategy corresponding to the temperature control strategy input data.
Accordingly, step 103 includes: and generating an electronic menu by the cooking equipment according to the target temperature control strategy and the menu data. Or the target temperature control strategy and the menu data are sent to the user terminal, and the user terminal directly or after editing by the user generates an electronic menu.
In this embodiment, the user may directly input the target temperature control policy and the target cooking temperature for the electronic menu to be generated through the cooking device, or may set the target temperature control policy and the target cooking temperature for the electronic menu through the user terminal, and then send the target temperature control policy and the target cooking temperature to the cooking device. In addition, the work of preparing the menu data into the electronic menu can be completed by cooking equipment or a user terminal, and the user can set or select the equipment to complete the work of preparing the menu data into the electronic menu.
In the embodiment of the application, a user can also directly create an electronic menu through the cooking equipment or the user terminal, and then cook dishes according to the created menu in the cooking equipment so as to improve the created menu. Optionally, step 101 includes: and receiving a draft menu of the electronic menu, wherein the draft menu comprises the target temperature control strategy and the target cooking temperature. Correspondingly, in the cooking process of dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the draft menu.
In this embodiment, a draft menu may be created in advance and operated by the cooking apparatus to cook dishes, and a cook may operate at any time during the cooking process. Directly recording menu data by the cooking equipment, and finally generating an electronic menu according to the menu data recorded by the cooking equipment; the cooking device may also record the altered portion of the cook on the draft recipe basis, thereby generating a final electronic recipe for the altered portion and the draft recipe.
Of course, the user can also directly perform electronic menu creation in the cooking device or the user terminal without recording menu data through the cooking device, and in the process of creating a draft menu, the user can also select a target control strategy and a target cooking temperature of the draft menu to be generated, and the creation method of the draft menu comprises the following steps:
Acquiring a target temperature control strategy and a target cooking temperature of a draft menu to be generated;
And generating a draft menu according to the target temperature control strategy, the target cooking temperature and draft menu information.
Further optionally, temperature control strategy input data is obtained by the cooking device or the user terminal by: receiving a menu creation instruction for the electronic menu; displaying a strategy selection interface, wherein the strategy selection interface is used for displaying a plurality of preset temperature control strategies acquired from cooking equipment, a user terminal and/or a cloud server, and/or the strategy selection interface is used for displaying recommended temperature control strategies; the temperature control strategy input data is determined based on selection data in the strategy selection interface.
In the embodiment of the application, a user can input a menu creation instruction in the cooking equipment (or the user terminal), and the cooking equipment displays a strategy selection interface after receiving the instruction. The interface comprises a plurality of preset temperature control strategies and/or recommended temperature control strategies, wherein the preset temperature control strategies can be obtained from cooking equipment, a user terminal and a cloud server, and the recommended temperature control strategies are selected from the plurality of preset temperature control strategies through certain calculation. The user may select a temperature control strategy that he or she wants to use in the strategy selection interface.
In the embodiment of the present application, optionally, the menu creation instruction includes menu description information, where the menu description information includes at least one of menu taste information, menu recipe information, and a cooking mode of dishes. The recommended temperature control strategy is obtained by:
S1, determining a first recommended temperature control strategy matched with the menu description information based on a strategy configuration file corresponding to a current user; and/or the number of the groups of groups,
S2, extracting a first menu feature keyword corresponding to the menu description information, acquiring a candidate temperature control strategy corresponding to the first menu feature keyword, and screening the first candidate temperature control strategy according to evaluation data of a current user on the candidate temperature control strategy to acquire a second recommended temperature control strategy; and/or the number of the groups of groups,
S3, extracting second menu feature keywords corresponding to the menu description information, performing strategy matching of the electronic menu based on the existing electronic menu, obtaining a reference electronic menu matched with the second menu feature keywords and cooking equipment information, performing statistics of evaluation data and/or temperature control strategy selection times on the reference electronic menu, and determining a third recommended temperature control strategy based on a statistical result;
S4, determining the recommended temperature control strategy according to at least one of the first recommended temperature control strategy, the second temperature control strategy and the third temperature control strategy.
In the above embodiment, S1 may perform policy recommendation according to a policy configuration file of a current user (chef) constructed in advance. For example, after a chef records a recipe for many times, the preset temperature control strategy 1 is evaluated to be suitable for stewing, the preset temperature control strategy 2 is evaluated to be suitable for quick-frying, the preset temperature control strategy 3 is evaluated to be suitable for slow stewing with small fire, a strategy configuration file is generated according to the evaluation of the chef on different strategies, and when the chef creates the recipe again, for example, when the name of the recipe is detected to be quick-fried beef, the preset temperature control strategy 2 can be automatically recommended. And S2, extracting characteristic keywords (such as dish cooking modes, dishes, dish tastes and the like) from the menu description information, matching the characteristic keywords with a plurality of preset temperature control strategies to obtain matched candidate temperature control strategies, and screening out strategies with better evaluation of the current user from the matched candidate temperature control strategies for recommendation. For example, there are a plurality of preset temperature control strategies a and B suitable for quick-frying, a preset temperature control strategy C, and after a chef records for many times, the evaluation of strategy a is "unsuitable me", the evaluation of strategy B is "very suitable me", the evaluation of strategy C is "suitable degree general", and after a period of use, the chef recommends strategy B when the chef performs quick-frying spectrum creation again. And S3, after extracting the characteristic keywords from the menu description information, matching the characteristic keywords with the existing electronic menu, firstly acquiring the electronic menu matched with the characteristic keywords, then extracting the temperature control strategies used by the matched electronic menu for statistics, and particularly, counting the times and evaluating data of the extracted temperature control strategies so as to recommend the strategy with the largest occurrence times or the best evaluation. Finally, after the recommended temperature control strategy is calculated in the above modes, one or more of the recommended temperature control strategies are displayed in a recommended area of the strategy selection interface, or the recommended identification is displayed on a preset temperature control strategy which is displayed in the strategy selection interface and is consistent with the recommended temperature control strategy.
Further, as a refinement and extension of the foregoing embodiment, in order to fully describe the implementation procedure of this embodiment, another method for generating an electronic menu is provided, as shown in fig. 2, where the method includes:
Step 201, a target temperature control strategy and a target cooking temperature of an electronic recipe to be generated are obtained.
Step 202, controlling the cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy in the cooking process of the dishes corresponding to the electronic menu.
Step 203, when receiving real-time control input data of the cooking device, controlling the cooking device based on the real-time control input data, wherein the real-time control input data comprises at least one piece of real-time control input data, and each piece of real-time control input data is any one of the following: real-time temperature setting data, real-time temperature control strategy setting data, real-time temperature setting data and real-time temperature control strategy setting data, and real-time power setting data.
In the embodiment of the application, a chef can also control the temperature in real time in the cooking process of recipe recording. When dishes are cooked just at the beginning, the intelligent cooking equipment can perform temperature control according to a preset target temperature control strategy and target cooking temperature, if a chef does not change control parameters, the cooking equipment can always perform temperature control according to the target temperature control strategy and the target cooking temperature, and if the chef changes a set temperature, set power and the temperature control strategy, the temperature control mode of the cooking equipment can be changed along with the setting of the chef.
In a specific application scenario, the chef may control at any stage after the start of cooking, and when the cooking device receives real-time control input data, control is performed according to the data. Specifically, the cook may input only real-time temperature setting data, and the cooking apparatus may perform temperature control based on the current temperature control strategy and the real-time temperature setting data; the cook can only input real-time temperature control strategy setting data, and the cooking equipment can perform temperature control based on the current target cooking temperature and the real-time temperature control strategy setting data; the cook can also input real-time temperature setting data and real-time temperature control strategy setting data at the same time, and the cooking equipment can perform temperature control based on the real-time temperature setting data and the real-time temperature control strategy setting data; the cook may also input real-time power setting data, on the basis of which the cooking appliance may perform power control.
At step 204, recipe data for characterizing a cooking process is recorded, wherein the recipe data includes some or all of the categories of power, temperature, humidity, fire, video, and interactive events.
Step 205, visually displaying the cooking information in the form of information lanes according to time sequence.
And step 206, generating an electronic menu containing at least two cooking step data according to the target temperature control strategy, the real-time control input data and the menu data, wherein any cooking step data comprises step temperature setting data and step temperature control strategy, or any cooking step data comprises step power setting data.
In the embodiment of the application, before the electronic menu is generated, the menu data can be displayed, so that a cook can flexibly adjust the menu data, and the electronic menu is manufactured by utilizing the adjusted menu data, the cooking process of the dishes can be divided into two or more cooking steps, the electronic menu comprises cooking step data corresponding to each cooking step, and any one cooking step data corresponding to the cooking step comprises step temperature setting data and step temperature control strategies or comprises step power setting data. The step temperature setting data and the step temperature control strategy are temperature setting data and a temperature control strategy used by the cooking equipment when the cooking of the step is carried out, if a chef does not change the cooking temperature and the target temperature control strategy all the time, if the chef changes the set temperature and the temperature control strategy of a certain step, the set temperature and the temperature control strategy which are changed by the chef. The step power setting data is the power set by the chef for the step.
Optionally, if any piece of real-time control input data is the real-time temperature setting data, when generating first cooking step data corresponding to any piece of real-time temperature setting data, a second step temperature control strategy corresponding to a second cooking step before and adjacent to the first cooking step is used as a first step temperature control strategy corresponding to the first cooking step, wherein the first cooking step data includes the first step temperature control strategy.
In this embodiment, if the cook has only set the temperature at a certain cooking step stage and has not set the temperature control strategy, then when generating the data of this cooking step, the step temperature data of this step is the temperature set by the cook and the temperature control strategy of the previous step is determined as the temperature control strategy of this step. Similarly, if the cook performs only the temperature control strategy setting and does not perform the temperature setting at a certain cooking step stage, the temperature control strategy of the step is the strategy set by the cook and the set temperature of the previous step is determined as the step temperature of the step when the data of the cooking step is generated.
Further, as a specific implementation of the method of fig. 1, an embodiment of the present application provides a device for generating an electronic menu, and a cooking apparatus including the device, as shown in fig. 3, where the device includes:
The acquisition module is used for acquiring a target temperature control strategy and a target cooking temperature of the electronic menu to be generated;
The control module is used for controlling the cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy in the cooking process of the dishes corresponding to the electronic menu, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of the categories of power, temperature, humidity, firepower, video and interaction events;
And the generation module is used for generating an electronic menu according to the target temperature control strategy and the menu data.
Optionally, the control module is further configured to:
When receiving real-time control input data of the cooking equipment, controlling the cooking equipment based on the real-time control input data, wherein the real-time control input data comprises at least one piece of real-time control input data, and each piece of real-time control input data is any one of the following: real-time temperature setting data, real-time temperature control strategy setting data, real-time temperature setting data and real-time temperature control strategy setting data, and real-time power setting data;
Correspondingly, the generating module is further configured to:
And generating an electronic menu containing at least two cooking step data according to the target temperature control strategy, the real-time control input data and the menu data, wherein any cooking step data comprises step temperature setting data and step temperature control strategy, or any cooking step data comprises step power setting data.
Optionally, if any piece of real-time control input data is the real-time temperature setting data, when generating first cooking step data corresponding to any piece of real-time temperature setting data, a second step temperature control strategy corresponding to a second cooking step before and adjacent to the first cooking step is used as a first step temperature control strategy corresponding to the first cooking step, wherein the first cooking step data includes the first step temperature control strategy.
Optionally, the acquiring module is further configured to: receiving a draft recipe of the electronic recipe, wherein the draft recipe includes the target temperature control strategy and the target cooking temperature;
Correspondingly, the control module is further configured to: and in the cooking process of the dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the draft menu.
Optionally, the method for making the draft menu includes: acquiring a target temperature control strategy and a target cooking temperature of a draft menu to be generated; and generating the draft menu according to the target temperature control strategy, the target cooking temperature and the draft menu information corresponding to the draft menu to be generated.
Draft recipe information may specifically include one or more of the following: basic information of draft menu (such as menu name, picture, description, etc.), data information of draft menu (such as duration information, reference power information, etc.), operation type information (such as throwing seasoning, adjusting fire, adding water, playing voice prompt, etc.).
Optionally, the apparatus further comprises:
and the display module is used for visually displaying the menu data in a time sequence mode in the form of information lanes.
Optionally, the acquiring module is further configured to:
Receiving temperature control strategy input data aiming at the electronic menu and input to the cooking equipment, and determining the target temperature control strategy corresponding to the temperature control strategy input data; or alternatively
And receiving temperature control strategy input data aiming at the electronic menu from a user terminal, and determining the target temperature control strategy corresponding to the temperature control strategy input data.
Optionally, the temperature control strategy input data is obtained by the cooking device or the user terminal by:
Receiving a menu creation instruction for the electronic menu;
displaying a strategy selection interface, wherein the strategy selection interface is used for displaying a plurality of preset temperature control strategies acquired from cooking equipment, a user terminal and/or a cloud server, and/or the strategy selection interface is used for displaying recommended temperature control strategies;
The temperature control strategy input data is determined based on selection data in the strategy selection interface.
Optionally, the menu creation instruction includes menu description information, where the menu description information includes at least one of menu taste information, menu information, and a cooking mode of the dishes;
The recommended temperature control strategy is obtained by:
Determining a first recommended temperature control strategy matched with the menu description information based on a strategy configuration file corresponding to a current user; and/or the number of the groups of groups,
Extracting a first menu feature keyword corresponding to the menu description information, acquiring a candidate temperature control strategy corresponding to the first menu feature keyword, and screening the first candidate temperature control strategy according to evaluation data of a current user on the candidate temperature control strategy to acquire a second recommended temperature control strategy; and/or the number of the groups of groups,
Extracting second menu feature keywords corresponding to the menu description information, performing strategy matching of the electronic menu based on the existing electronic menu, obtaining a reference electronic menu matched with the second menu feature keywords and cooking equipment information, performing statistics of evaluation data and/or temperature control strategy selection times on the reference electronic menu, and determining a third recommended temperature control strategy based on a statistical result;
And determining the recommended temperature control strategy according to at least one of the first recommended temperature control strategy, the second temperature control strategy and the third temperature control strategy.
Optionally, the electronic recipe is generated by the cooking device according to the target temperature control strategy and the recipe data; or the electronic menu is directly or after user editing by the user terminal, the target temperature control strategy and the menu data are sent to the user terminal, and the electronic menu is directly or after user editing by the user terminal.
Optionally, the control module is further configured to: in the cooking process of dishes corresponding to the electronic menu, acquiring actual cooking information in real time, and controlling cooking equipment of the dishes by combining the target cooking temperature, the target temperature control strategy and the actual cooking information, wherein the actual cooking information comprises at least one of cooking temperature information, cooking stage information and cooking food maturity information.
It should be noted that, for other corresponding descriptions of each functional unit related to the apparatus for generating an electronic menu provided by the embodiment of the present application, reference may be made to corresponding descriptions in the methods of fig. 1 to fig. 2, which are not repeated herein.
Based on the above method shown in fig. 1 to 2, correspondingly, the embodiment of the present application further provides a storage medium, on which a computer program is stored, which when executed by a processor, implements the above method for generating an electronic menu shown in fig. 1 to 2.
Based on such understanding, the technical solution of the present application may be embodied in the form of a software product, which may be stored in a non-volatile storage medium (may be a CD-ROM, a U-disk, a mobile hard disk, etc.), and includes several instructions for causing a computer device (may be a personal computer, a server, or a network device, etc.) to execute the method described in the respective implementation scenario of the present application.
Based on the method shown in fig. 1 to fig. 2 and the virtual device embodiment shown in fig. 3, in order to achieve the above object, the embodiment of the present application further provides a computer device, which may specifically be a personal computer, a server, a network device, etc., where the computer device includes a storage medium and a processor; a storage medium storing a computer program; a processor for executing a computer program to implement the method of generating an electronic recipe as shown in fig. 1 to 2 described above.
Optionally, the computer device may also include a user interface, a network interface, a camera, radio Frequency (RF) circuitry, sensors, audio circuitry, WI-FI modules, and the like. The user interface may include a Display screen (Display), an input unit such as a Keyboard (Keyboard), etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (e.g., bluetooth interface, WI-FI interface), etc.
It will be appreciated by those skilled in the art that the architecture of a computer device provided in the present embodiment is not limited to the computer device, and may include more or fewer components, or may combine certain components, or may be arranged in different components.
The storage medium may also include an operating system, a network communication module. An operating system is a program that manages and saves computer device hardware and software resources, supporting the execution of information handling programs and other software and/or programs. The network communication module is used for realizing communication among all components in the storage medium and communication with other hardware and software in the entity equipment.
From the description of the above embodiments, it will be clear to those skilled in the art that the present application may be implemented by means of software plus a necessary general hardware platform, or may be implemented by hardware to set a target temperature control policy and a target cooking temperature for an electronic recipe to be generated, so as to perform temperature control according to a predetermined target temperature control policy and target cooking temperature during cooking of a dish, record recipe data for characterizing the cooking process, and finally generate the electronic recipe using the target temperature control policy and the recorded recipe data. According to the embodiment of the application, in the cooking process of dishes for making electronic menu, the temperature control is carried out according to the set target temperature control strategy, so that menu data are recorded and the electronic menu is generated, when the electronic menu made in the mode is used, the cooking equipment can be controlled in the same temperature control mode as that of a cook when the menu is recorded, the accuracy of the electronic menu is higher, the accuracy of the electronic menu is closer to that of the actual cooking temperature control mode of the cook, the cooking quality of cooked dishes is closer to that of cooked dishes when the cook records the menu, and the cooking quality of dishes is improved.
Those skilled in the art will appreciate that the drawing is merely a schematic illustration of a preferred implementation scenario and that the modules or flows in the drawing are not necessarily required to practice the application. Those skilled in the art will appreciate that modules in an apparatus in an implementation scenario may be distributed in an apparatus in an implementation scenario according to an implementation scenario description, or that corresponding changes may be located in one or more apparatuses different from the implementation scenario. The modules of the implementation scenario may be combined into one module, or may be further split into a plurality of sub-modules.
The above-mentioned inventive sequence numbers are merely for description and do not represent advantages or disadvantages of the implementation scenario. The foregoing disclosure is merely illustrative of some embodiments of the application, and the application is not limited thereto, as modifications may be made by those skilled in the art without departing from the scope of the application.
Claims (15)
1. A method of generating an electronic recipe, the method comprising:
Acquiring a target temperature control strategy and a target cooking temperature of an electronic menu to be generated;
In the cooking process of dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of power, temperature, humidity, firepower, video and interaction events;
And generating an electronic menu according to the target temperature control strategy and the menu data.
2. The method of claim 1, wherein, during cooking of the dish corresponding to the electronic recipe, after controlling the cooking device of the dish based on the target cooking temperature and the target temperature control strategy, the method further comprises:
When receiving real-time control input data of the cooking equipment, controlling the cooking equipment based on the real-time control input data, wherein the real-time control input data comprises at least one piece of real-time control input data, and each piece of real-time control input data is any one of the following: real-time temperature setting data, real-time temperature control strategy setting data, real-time temperature setting data and real-time temperature control strategy setting data, and real-time power setting data;
correspondingly, the generating an electronic menu according to the target temperature control strategy and the menu data comprises the following steps:
And generating an electronic menu containing at least two cooking step data according to the target temperature control strategy, the real-time control input data and the menu data, wherein any cooking step data comprises step temperature setting data and step temperature control strategy, or any cooking step data comprises step power setting data.
3. The method of claim 2, wherein the step of determining the position of the substrate comprises,
If any piece of real-time control input data is the real-time temperature setting data, when generating first cooking step data corresponding to any piece of real-time temperature setting data, taking a second step temperature control strategy corresponding to a second cooking step which is before a first cooking step and is adjacent to the first cooking step as a first step temperature control strategy corresponding to the first cooking step, wherein the first cooking step data comprises the first step temperature control strategy.
4. The method of claim 1, wherein the obtaining a target temperature control strategy and a target cooking temperature for the electronic recipe to be generated comprises:
Receiving a draft recipe of the electronic recipe, wherein the draft recipe includes the target temperature control strategy and the target cooking temperature;
accordingly, in the cooking process of the dishes corresponding to the electronic menu, the cooking device for controlling the dishes based on the target cooking temperature and the target temperature control strategy includes:
And in the cooking process of the dishes corresponding to the electronic menu, controlling cooking equipment of the dishes based on the draft menu.
5. The method of claim 4, wherein the draft menu is produced by a method comprising:
Acquiring a target temperature control strategy and a target cooking temperature of a draft menu to be generated;
and generating the draft menu according to the target temperature control strategy, the target cooking temperature and the draft menu information corresponding to the draft menu to be generated.
6. The method of claim 1, wherein the recipe data further comprises time information; after the recording of recipe data for characterizing a cooking process, the method further comprises:
the menu data is visually presented in the form of information lanes in chronological order.
7. The method according to any one of claims 1 to 6, wherein the obtaining a target temperature control strategy of an electronic recipe to be generated comprises:
Receiving temperature control strategy input data aiming at the electronic menu and input to the cooking equipment, and determining the target temperature control strategy corresponding to the temperature control strategy input data; or alternatively
And receiving temperature control strategy input data aiming at the electronic menu from a user terminal, and determining the target temperature control strategy corresponding to the temperature control strategy input data.
8. The method of claim 7, wherein the step of determining the position of the probe is performed,
The temperature control strategy input data is obtained by the cooking device or the user terminal by:
Receiving a menu creation instruction for the electronic menu;
displaying a strategy selection interface, wherein the strategy selection interface is used for displaying a plurality of preset temperature control strategies acquired from cooking equipment, a user terminal and/or a cloud server, and/or the strategy selection interface is used for displaying recommended temperature control strategies;
The temperature control strategy input data is determined based on selection data in the strategy selection interface.
9. The method of claim 8, wherein the step of determining the position of the first electrode is performed,
The menu creation instruction comprises menu description information, wherein the menu description information comprises at least one of menu taste information, menu information and a menu cooking mode;
The recommended temperature control strategy is obtained by:
Determining a first recommended temperature control strategy matched with the menu description information based on a strategy configuration file corresponding to a current user; and/or the number of the groups of groups,
Extracting a first menu feature keyword corresponding to the menu description information, acquiring a candidate temperature control strategy corresponding to the first menu feature keyword, and screening the first candidate temperature control strategy according to evaluation data of a current user on the candidate temperature control strategy to acquire a second recommended temperature control strategy; and/or the number of the groups of groups,
Extracting second menu feature keywords corresponding to the menu description information, performing strategy matching of the electronic menu based on the existing electronic menu, obtaining a reference electronic menu matched with the second menu feature keywords and cooking equipment information, performing statistics of evaluation data and/or temperature control strategy selection times on the reference electronic menu, and determining a third recommended temperature control strategy based on a statistical result;
And determining the recommended temperature control strategy according to at least one of the first recommended temperature control strategy, the second temperature control strategy and the third temperature control strategy.
10. The method of claim 7, wherein generating an electronic recipe based on the target temperature control strategy and the recipe data comprises:
Generating, by the cooking device, an electronic recipe according to the target temperature control strategy and the recipe data; or alternatively
And sending the target temperature control strategy and the menu data to a user terminal, and generating an electronic menu by the user terminal directly or after editing by a user.
11. The method according to any one of claims 1 to 6, wherein during cooking of the dish for which the electronic recipe corresponds, controlling a cooking device of the dish based on the target cooking temperature and the target temperature control strategy comprises:
In the cooking process of dishes corresponding to the electronic menu, acquiring actual cooking information in real time, and controlling cooking equipment of the dishes by combining the target cooking temperature, the target temperature control strategy and the actual cooking information, wherein the actual cooking information comprises at least one of cooking temperature information, cooking stage information and cooking food maturity information.
12. An apparatus for generating an electronic recipe, the apparatus comprising:
The acquisition module is used for acquiring a target temperature control strategy and a target cooking temperature of the electronic menu to be generated;
The control module is used for controlling the cooking equipment of the dishes based on the target cooking temperature and the target temperature control strategy in the cooking process of the dishes corresponding to the electronic menu, and recording menu data for representing the cooking process, wherein the menu data comprises part or all of the categories of power, temperature, humidity, firepower, video and interaction events;
And the generation module is used for generating an electronic menu according to the target temperature control strategy and the menu data.
13. A cooking apparatus comprising the device for generating an electronic recipe of claim 12.
14. A storage medium having stored thereon a computer program, which when executed by a processor, implements the method of any of claims 1 to 10.
15. A computer device comprising a storage medium, a processor and a computer program stored on the storage medium and executable on the processor, characterized in that the processor implements the method of any one of claims 1 to 10 when executing the computer program.
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