CN110580946B - Menu adjusting method, device and storage medium - Google Patents
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- G—PHYSICS
- G16—INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR SPECIFIC APPLICATION FIELDS
- G16H—HEALTHCARE INFORMATICS, i.e. INFORMATION AND COMMUNICATION TECHNOLOGY [ICT] SPECIALLY ADAPTED FOR THE HANDLING OR PROCESSING OF MEDICAL OR HEALTHCARE DATA
- G16H20/00—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance
- G16H20/60—ICT specially adapted for therapies or health-improving plans, e.g. for handling prescriptions, for steering therapy or for monitoring patient compliance relating to nutrition control, e.g. diets
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Abstract
The invention discloses a menu adjusting method, which comprises the following steps: acquiring the type information and weight information of the existing cooking food materials and the parameter information of the existing cooking equipment; determining at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment; and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information. The invention also discloses a menu adjusting device and a storage medium.
Description
Technical Field
The invention relates to the technical field of household appliances, in particular to a menu adjusting method, a menu adjusting device and a storage medium.
Background
With the development of microelectronic technology, the arrival of big data era and the proposition of the concept of 'smart home', smart life has become the latest life mode of people, and the era of information technology and data technology is in the future. With the continuous improvement of economic level and consumer living level, the requirement and taste of consumers on diet are continuously increased, and the types of network recipes are various, however, the component of the food materials recommended by the recipes is often inconsistent with the component of the existing cooking food materials of the consumers, so that the recommended recipes are easy to have excessive or insufficient food materials, the dishes cooked by the consumers according to the network recipes are not pleasant, the taste experience is greatly influenced, and the cooking experience is reduced.
Disclosure of Invention
In view of this, embodiments of the present invention are intended to provide a recipe adjustment method, device and storage medium, which can recommend accurate cooking recipe information to a user by adjusting the cooking recipe information.
In order to achieve the above purpose, the technical solution of the embodiment of the present invention is realized as follows:
the embodiment of the invention provides a menu adjusting method, which comprises the following steps:
acquiring the type information and weight information of the existing cooking food materials and the parameter information of the existing cooking equipment;
determining at least one cooking recipe information based on the type information of the existing cooking food and the parameter information of the existing cooking equipment;
and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information.
In the above scheme, the determining at least one cooking recipe information based on the type information of the existing cooking material and the parameter information of the existing cooking device includes:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
In the above solution, the determining the matching degree of each recipe in a preset recipe database based on the type information of the existing cooking food and the parameter information of the existing cooking device includes:
determining the number of food materials of the same category as those in the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
In the foregoing solution, the adjusting the standard component information of each food material in the cooking recipe information based on the weight information of the existing cooking food material to obtain adjusted component information includes:
determining the increase and decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting standard component information of each food material in the cooking recipe information based on the increase and decrease proportion of each food material to obtain adjusted component information;
and recommending or displaying the obtained adjusted component information.
In the foregoing solution, the determining, based on the weight information and the standard component information corresponding to each food material in the cooking recipe information, an increase/decrease ratio of each food material in the cooking recipe information includes:
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
In the foregoing solution, the determining a specific magnification factor based on the magnification factor corresponding to each food material includes:
selecting the minimum magnification factor in the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
In the above solution, when the specific magnification is greater than 1, the adjusted component information is greater than the standard component information;
and when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
An embodiment of the present invention further provides a menu adjusting device, where the device includes: the device comprises an acquisition module, a determination module and an adjustment module; wherein,
the acquisition module is used for acquiring the type information and the weight information of the existing cooking food and the parameter information of the existing cooking equipment;
the determining module is used for determining at least one cooking menu information based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
the adjusting module is used for adjusting the standard component information of each food material in the cooking recipe information based on the weight information of the existing cooking food material to obtain the adjusted component information.
In the foregoing solution, the determining module is specifically configured to:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
In the foregoing solution, the determining module is specifically configured to:
determining the number of food materials of the same category as those in the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
In the foregoing solution, the adjusting module is specifically configured to:
determining an increase/decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting standard component information of each food material in the cooking recipe information based on the increase and decrease proportion of each food material to obtain adjusted component information;
and recommending or displaying the obtained adjusted component information.
In the foregoing solution, the adjusting module is specifically configured to:
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
In the foregoing solution, the adjusting module is specifically configured to:
selecting the minimum magnification factor in the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
In the above solution, when the specific magnification is greater than 1, the adjusted component information is greater than the standard component information;
and when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
An embodiment of the present invention further provides a storage medium, where an executable program is stored, and when the executable program is executed by a processor, the steps of any one of the aforementioned menu adjusting methods are implemented.
The embodiment of the invention also provides a menu adjusting device, which comprises a memory, a processor and an executable program which is stored on the memory and can be run by the processor, wherein the processor executes the steps of any one of the menu adjusting methods when running the executable program.
According to the menu adjusting method, device and storage medium provided by the embodiment of the invention, the type information and weight information of the existing cooking food materials and the parameter information of the existing cooking equipment are obtained; determining at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment; and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information. Therefore, one or more cooking recipe information which is matched with the existing cooking food materials and cooking equipment of the user and has proper components can be recommended to the user through adjustment of at least one cooking recipe information, inconvenience that the user needs to dynamically and fuzzily adjust the components of the existing cooking food materials in the ordinary cooking process is avoided, and cooking experience of the user is improved.
Drawings
Fig. 1 is a schematic flow chart of a recipe adjustment method according to an embodiment of the present invention;
fig. 2 is a schematic flow chart of a specific implementation of the recipe adjustment method according to the embodiment of the present invention;
fig. 3 is a schematic view of an application scenario of the recipe adjustment method according to the embodiment of the present invention;
fig. 4 is a schematic structural diagram of a recipe adjustment apparatus according to an embodiment of the present invention;
fig. 5 is a schematic diagram of a hardware structure of the menu adjusting apparatus according to the embodiment of the present invention.
Detailed Description
So that the manner in which the features and aspects of the embodiments of the present invention can be understood in detail, a more particular description of the embodiments of the invention, briefly summarized above, may be had by reference to the embodiments, some of which are illustrated in the appended drawings.
In the embodiment of the present invention, the terminal device may include, but is not limited to: electronic equipment such as mobile phones, tablets, palm computers, notebook computers, personal Computers (PCs) and the like.
Fig. 1 is a schematic flow chart of a recipe adjustment method according to an embodiment of the present invention, and as shown in fig. 1, the method includes the following steps:
Specifically, the user can input the type information of the existing cooking food materials through the end device, or the user can input the type information of the existing cooking food materials through the acquisition unit of the terminal device, the acquisition unit can acquire the photos of the existing cooking food materials for the camera in the terminal device, and the photos can be analyzed through the local or cloud image recognition algorithm to acquire the type information of the existing cooking food materials.
The user can add existing cooking equipment to the intelligent household appliance family group through the terminal device to obtain the parameter information of the existing cooking equipment, including the parameter information such as the type and the capacity of the cooking equipment, here, the terminal device can establish connection with the existing cooking equipment through the modes such as WiFi, bluetooth and NFC, and the existing cooking equipment can include but is not limited to: cooking equipment such as intelligent balance, electric rice cooker, electromagnetism stove, electric stewpan, wherein, intelligent balance is used for having the weighing of culinary art edible material, water yield, auxiliary material etc. wherein. The user can weigh existing cooking food materials through the intelligent scale respectively to acquire corresponding weight information, and the acquired weight information of the existing cooking food materials is synchronized to the terminal equipment.
And 102, determining at least one cooking menu information based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment.
In this step, the terminal device may determine the matching degree of each recipe in the preset recipe database based on the type information of the existing cooking food and the parameter information of the existing cooking device; and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
Determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food and the parameter information of the existing cooking equipment, wherein the matching degree comprises the following steps: determining the number of food materials in the same category as the existing cooking food materials in the menu based on the category information of the existing cooking food materials; determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices; and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
Specifically, the matching degree of the recipe may be calculated by M = A1 × N + A2 × K, where M is the matching degree, A1 and A2 are weight values of cooking ingredients and cooking devices required by the recipe, respectively, the weight values may be obtained according to empirical values, and are preset and determined by the system, or may be obtained by a big data cloud calculation manner, or may be set by sharing and using higher weights by other experienced users, N is the number of the food ingredients required in the recipe and the same category of food ingredients in the existing cooking ingredients, and K is the number of the cooking devices required in the recipe and the same category of cooking devices in the existing cooking devices, and in addition, the final matching degree of the recipe is determined by combining parameter information of the existing cooking devices, where the final matching degree is mainly volume information. And sequencing the recipes with the matching degree larger than 0 based on the matching degree of each recipe, wherein the higher the matching degree value is, the more the sequencing is, and generating a sequenced cooking recipe information table, wherein the cooking recipe information table comprises at least one piece of cooking recipe information.
In this step, the terminal device determines the increase and decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information; and adjusting the standard component information of each food material in the cooking menu information based on the increase and decrease proportion of each food material to obtain adjusted component information, and recommending or displaying the obtained adjusted component information.
Preferably, the determining the increase/decrease ratio of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information includes: determining the ratio of the obtained weight information corresponding to each food material in the cooking menu information to the standard component information; determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material; determining a specific magnification factor based on the magnification factor corresponding to each food material; and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material. Wherein, based on the magnification factor corresponding to each food material, determining the specific magnification factor comprises: selecting the minimum magnification factor in the magnification factors corresponding to the food materials; the minimum magnification is determined to be a specific magnification.
Specifically, calculating a ratio R of the obtained weight information and standard component information corresponding to each food material in the cooking recipe information; calculating the maximum magnification factor a corresponding to each food material according to an inequality R > = a (1 + L (a-1)), wherein L is a preset variation coefficient, also called a relative variation coefficient, of each food material in the menu, and is a positive number, the greater the influence of other food material components in the menu, the greater the relative variation coefficient is, and the greater the relative variation coefficient is, the greater the inertia can be compared with the inertia analogy, and the smaller the inertia is. And selecting the minimum magnification factor from the maximum magnification factors corresponding to the food materials obtained by calculation, and determining the minimum magnification factor as a specific magnification factor A'. The increase and decrease proportion of each food material in the cooking recipe information can be calculated according to a formula A '(1 + L) ((A' -1)).
Preferably, the standard component information of each food material in the cooking recipe information is adjusted based on the increase/decrease proportion of each food material to obtain adjusted food material component information, and one or more pieces of cooking recipe information which matches the existing cooking food materials and cooking equipment of the user and has a proper component are recommended to the user. When the specific magnification is more than 1, the adjusted component information is more than the standard component information; when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
Specifically, the adjusted component Q 'corresponding to each food material in the cooking recipe information may be calculated according to the formula Q' = Q × a '(1 + l) ((a' -1)), where Q is a standard component of each food material. If the specific amplification factor A 'is greater than 1, the adjusted component Q' is greater than the standard component Q, and the larger L is, the larger the proportion of final increase is; if the specific amplification factor A 'is smaller than 1, the adjusted component Q' is smaller than the standard component information Q, and the larger L is, the larger the final reduction ratio is; if the specific magnification a' is equal to 1, no adjustment is necessary.
It should be noted that the specific magnification a 'is determined to ensure that the adjusted component Q' does not exceed the acquired weight information.
According to the embodiment of the invention, at least one piece of cooking recipe information is determined based on the type information of the existing cooking food and the parameter information of the existing cooking equipment, and the standard component information of each food in the cooking recipe information is adjusted based on the weight information of the existing cooking food, so that one or more pieces of cooking recipe information which is matched with the existing cooking food and the cooking equipment of the user and has proper components can be recommended to the user through the adjustment of the at least one piece of cooking recipe information, the inconvenience that the user needs to dynamically and fuzzily adjust the components of the existing cooking food in the ordinary cooking process is avoided, and the cooking experience of the user is improved.
The specific implementation process of the recipe adjustment method provided by the embodiment of the present invention is further described in detail below.
As shown in fig. 2, a specific implementation process of the recipe adjustment method in the embodiment of the present invention includes the following steps:
Specifically, the user can input the type information of the existing cooking food materials through the end device, or the user can input the type information of the existing cooking food materials through the acquisition unit of the terminal device, the acquisition unit can acquire photos of the existing cooking food materials for a camera in the terminal device, and the photos can be analyzed through a local or cloud image recognition algorithm to acquire the type information of the existing cooking food materials.
The user can add existing cooking equipment to the intelligent household appliance family group through the terminal device to obtain the parameter information of the existing cooking equipment, including the parameter information such as the type and the capacity of the cooking equipment, here, the terminal device can establish connection with the existing cooking equipment through the modes such as WiFi, bluetooth and NFC, and the existing cooking equipment can include but is not limited to: cooking equipment such as intelligent balance, electric rice cooker, electromagnetism stove, electric stewpan, wherein, intelligent balance is used for having the weighing of culinary art edible material, water yield, auxiliary material etc. wherein. The user can weigh existing cooking food materials through the intelligent scale respectively to acquire corresponding weight information, and the acquired weight information of the existing cooking food materials is synchronized to the terminal equipment.
For example, referring to fig. 3, which is an application scenario schematic diagram of the recipe adjustment method provided in the embodiment of the present invention, a user may input, through an end device, type information of existing cooking food materials, which are orange, lean meat, rock candy, and ginger, and weigh the existing cooking food materials through an intelligent scale, where corresponding weight information is: 2000 g of oranges, 50 g of lean meat, 42 g of rock sugar and 10 g of ginger, and synchronizing the obtained weight information to the terminal equipment, and in addition, obtaining parameter information of existing cooking equipment in the intelligent household appliance group, including an electric stewpan with the capacity of 1L.
Specifically, the number of the same category of food materials in the menu as those in the existing cooking food materials is determined based on the category information of the existing cooking food materials; determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices; and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
The matching degree of the recipe can be calculated by M = A1N + A2K, wherein M is the matching degree, A1 and A2 are respectively weight values occupied by cooking food materials and cooking equipment required by the recipe, the weight values can be obtained according to experience values and are preset and determined by a system, the weight values can be obtained in a big data cloud calculation mode or can be set by sharing and using higher weights of other experience users, N is the number of the food materials required by the recipe and the same type of food materials in the existing cooking food materials, and K is the number of the cooking equipment required by the recipe and the same type of cooking equipment in the existing cooking equipment.
For example, the recipe information stored in the preset recipe database includes "orange stew lean meat", the suitable cooking device is an electric stew pan, and the required food materials are orange, lean meat, crystal sugar and ginger; orange jam is applicable to a bread maker as cooking equipment, and orange, maltose and white granulated sugar are required food materials; yoghurt is prepared by adopting electric cooker as cooking equipment, and the required food materials include pure milk, yogurt and granulated sugar. According to the information of the existing cooking food materials and the information of the existing cooking devices obtained in the step 201, it can be known that the number of the required food materials and the same category of food materials in the existing cooking food materials in the orange stewed lean meat is 4, and the number of the required cooking devices and the same category of cooking devices in the existing cooking devices is 1, so that the matching degree of the orange stewed lean meat is M = A1 + 4 a2 + 1; the number of the food materials required in orange jam and the food materials of the same category in the existing cooking food materials is 1, and the number of the cooking devices required in the orange jam and the cooking devices of the same category in the existing cooking devices is 0, so that the matching degree of the orange jam is M = A1 + A2 + 0; the number of the food materials required in the yogurt and the food materials in the same category in the existing cooking equipment is 0, and the number of the cooking equipment required in the yogurt and the cooking equipment in the same category in the existing cooking equipment is 0, so that the matching degree of the yogurt is M = A1 + 0+ A2 + 0=0.
And step 203, sequencing the recipes with the matching degree larger than 0 based on the matching degree, and generating a sequenced cooking recipe information table.
Specifically, based on the matching degree of each menu, the menus with the matching degree larger than 0 are sorted, the larger the matching degree value is, the more the sorting is, and a sorted cooking menu information table is generated, wherein the cooking menu information table comprises at least one piece of cooking menu information.
For example, based on the matching degrees of the stewed lean orange meat, the stewed lean orange fruit pulp and the yoghourt determined in the step 202, the recipes are sorted, the stewed lean orange meat is matched with the stewed orange fruit pulp, so that the sorting is advanced, and a sorted cooking recipe information table is generated, wherein the cooking recipe information table comprises the cooking recipe information of the stewed lean orange meat and the stewed orange fruit pulp, and the yoghourt with the matching degree of 0 is not displayed.
And 204, determining the increase and decrease proportion of each food material in the cooking menu information based on the weight information and the standard component information corresponding to each food material in the cooking menu information.
Preferably, the ratio of the acquired weight information and the standard component information corresponding to each food material in the cooking recipe information is determined; determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material; determining a specific magnification factor based on the magnification factor corresponding to each food material; and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material. Wherein, based on the magnification factor corresponding to each food material, determining the specific magnification factor comprises: selecting the minimum magnification factor in the magnification factors corresponding to the food materials; the minimum magnification is determined to be a specific magnification. When the specific magnification is more than 1, the adjusted component information is more than the standard component information; when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
Specifically, calculating a ratio R of the acquired weight information and standard component information corresponding to each food material in the cooking recipe information; calculating the maximum magnification factor A corresponding to each food material according to an inequality R > = A (1 + L (A-1)), wherein L is a preset change coefficient, also called a relative change coefficient, of each food material in the menu and is a positive number, the relative change coefficient is larger under the influence of other food material components in the menu, and the inertia can be smaller when the relative change coefficient is larger. And selecting the minimum magnification factor from the calculated maximum magnification factors corresponding to the food materials, and determining the minimum magnification factor as a specific magnification factor A'. The increase and decrease proportion of each food material in the cooking recipe information can be calculated according to a formula A '(1 + L) ((A' -1)).
For example, the standard component Q of each food material in the recipe "stewed lean orange meat" is: 300 g of oranges, 20 g of lean meat, 20 g of rock sugar and 5 g of ginger, and the obtained weight information of each food material is as follows in the step 201: 2000 g of orange, 50 g of lean meat, 42 g of rock sugar and 10 g of ginger, and calculating the ratio R of the weight information and the standard weight information obtained by each food material as follows: 6.67 parts of oranges, 2.5 parts of lean meat, 2.1 parts of rock sugar and 2 parts of ginger; the preset variation coefficient L of each food material is as follows: 1.1 parts of oranges, 1 part of lean meat, 2.0 parts of rock sugar and 1.5 parts of gingers; according to the inequality R > = A (1 + L (A-1)), calculating the maximum magnification A corresponding to each food material as: 2.5 parts of oranges, 1.5 parts of lean meat, 1.3 parts of rock sugar and 1.3 parts of ginger; selecting the minimum value of the maximum magnification factors corresponding to each food material as a specific magnification factor A', namely 1.3; according to a formula A '(+ 1+ L (A' -1)), the increase and decrease proportion of each food material is calculated to be 1.73 orange, 1.69 lean meat, 2.08 rock sugar and 1.89 ginger.
Preferably, the standard component information of each food material in the cooking recipe information is adjusted based on the increase/decrease proportion of each food material to obtain adjusted food material component information, and one or more pieces of cooking recipe information which matches the existing cooking food materials and cooking equipment of the user and has a proper component are recommended to the user. When the specific magnification factor is larger than 1, the adjusted component information is larger than the standard component information; when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
Specifically, the adjusted component Q 'corresponding to each food material in the cooking recipe information may be calculated according to a formula Q' = a '(1 + l) ((a' -1)), where Q is a standard component of each food material. If the specific amplification factor A 'is greater than 1, the adjusted component Q' is greater than the standard component Q, and the larger L is, the larger the proportion of final increase is; if the specific amplification factor A 'is smaller than 1, the adjusted component Q' is smaller than the standard component information Q, and the larger L is, the larger the final reduction ratio is; if the specific magnification a' is equal to 1, no adjustment is necessary.
It should be noted that the specific magnification a 'is determined to ensure that the adjusted component Q' does not exceed the acquired weight information.
For example, according to the formula Q '= Q × a (1 + l (a-1)), the adjusted component Q' corresponding to each food material in the cooking recipe information is calculated as: 519 g of oranges, 33.8 g of lean meat, 41.6 g of rock sugar and 9.45 g of gingers; the amplification ratio of each food material is as follows: 1.73 parts of oranges, 1.69 parts of lean meat, 2.08 parts of rock sugar and 1.89 parts of ginger.
As another example, if the weight information of the obtained rock candy is 14g, and the weight information of the obtained orange, lean meat and ginger of other existing cooking food materials is not changed, a specific flow for adjusting the standard component information of each food material in the cooking recipe "orange stewed lean meat" is as follows:
calculating the ratio R of the weight information and the standard component information obtained by each food material as follows: 6.67 parts of oranges, 2.5 parts of lean meat, 0.7 part of rock sugar and 2 parts of ginger; according to the inequality R > = A (1 + L (A-1)), calculating the maximum magnification A corresponding to each food material as: 2.5 parts of oranges, 1.5 parts of lean meat, 0.8 part of rock sugar and 1.3 parts of ginger; selecting the minimum value of the maximum magnification factors corresponding to each food material as a specific magnification factor A', namely 0.8; according to a formula A '(+ 1+ L (A' -1)), the increase and decrease proportion of each food material is calculated to be 0.62 of orange, 0.64 of lean meat, 0.48 of rock candy and 0.56 of ginger; according to a formula Q '= a (1 + l (a-1)), the adjusted component Q' corresponding to each food material in the cooking recipe information is calculated as: 186 g of oranges, 12.8 g of lean meat, 9.6 g of rock sugar and 2.8 g of ginger; the amplification ratio of each food material is as follows: 0.62 part of orange, 0.64 part of lean meat, 0.48 part of rock candy and 0.56 part of ginger.
According to the embodiment of the invention, at least one piece of cooking recipe information is determined based on the type information of the existing cooking food and the parameter information of the existing cooking equipment, and the standard component information of each food in the cooking recipe information is adjusted based on the weight information of the existing cooking food, so that one or more pieces of cooking recipe information which is matched with the existing cooking food and the cooking equipment of the user and has proper components can be recommended to the user through the adjustment of the at least one piece of cooking recipe information, the inconvenience that the user needs to dynamically and fuzzily adjust the components of the existing cooking food in the ordinary cooking process is avoided, and the cooking experience of the user is improved.
In order to implement the foregoing method, an embodiment of the present invention further provides a menu adjusting apparatus, as shown in fig. 4, the apparatus includes an obtaining module 401, a determining module 402, and an adjusting module 403; wherein,
the obtaining module 401 is configured to obtain type information and weight information of an existing cooking food and parameter information of an existing cooking device.
The determining module 402 is configured to determine at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking device.
The determining module 402 is specifically configured to: determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
The determining module 402 is specifically configured to: determining the number of food materials in the same category as the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
The adjusting module 403 is configured to adjust standard component information of each food material in the cooking recipe information based on the weight information of the existing cooking food material, so as to obtain adjusted component information.
The adjusting module 403 is specifically configured to: determining an increase/decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting standard component information of each food material in the cooking recipe information based on the increase and decrease proportion of each food material to obtain adjusted component information;
and recommending or displaying the obtained adjusted component information.
The adjusting module 403 is specifically configured to: determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
The adjusting module 403 is specifically configured to: selecting the minimum magnification factor in the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
When the specific magnification is greater than 1, the adjusted component information is greater than the standard component information;
and when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
In practical applications, the obtaining module 401, the determining module 402 and the adjusting module 403 may be implemented by a Central Processing Unit (CPU), a microprocessor Unit (MPU), a Digital Signal Processor (DSP), a Field Programmable Gate Array (FPGA), or the like located on the terminal.
It should be noted that: in the recipe adjusting apparatus provided in the above embodiment, only the division of the program modules is exemplified when the recipe is adjusted, and in practical applications, the processing distribution may be completed by different program modules according to needs, that is, the internal structure of the apparatus may be divided into different program modules to complete all or part of the processing described above. In addition, the menu adjusting device and the menu adjusting method provided by the above embodiments belong to the same concept, and the specific implementation process thereof is described in the method embodiments, and will not be described herein again.
In order to implement the foregoing method, an embodiment of the present invention further provides another menu adjusting apparatus, where the apparatus includes a memory, a processor, and an executable program stored on the memory and capable of being executed by the processor, and when the processor executes the executable program, the following operations are performed:
acquiring the type information and the weight information of the existing cooking food and the parameter information of the existing cooking equipment;
determining at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment;
and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information.
The processor is further configured to, when running the executable program, perform the following:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
The processor is further configured to, when running the executable program, perform the following:
determining the number of food materials in the same category as the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
The processor is further configured to, when running the executable program, perform the following:
determining an increase/decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting the standard component information of each food material in the cooking menu information based on the increase and decrease proportion of each food material to obtain adjusted component information;
and recommending or displaying the obtained adjusted component information.
The processor is further configured to, when running the executable program, perform the following:
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
The processor is further configured to, when executing the executable program, perform the following:
selecting the minimum magnification factor in the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
The hardware structure of the recipe adjusting apparatus will be further described below by taking the example where the recipe adjusting apparatus is implemented as a server or a terminal for recipe adjustment.
Fig. 5 is a schematic diagram of a hardware structure of a menu adjusting apparatus according to an embodiment of the present invention, and the menu adjusting apparatus 500 shown in fig. 5 includes: at least one processor 501, memory 502, a user interface 503, and at least one network interface 504. The various components of the recipe adjustment apparatus 500 are coupled together by a bus system 505. It is understood that the bus system 505 is used to enable connection communications between these components. The bus system 505 includes a power bus, a control bus, and a status signal bus in addition to a data bus. For clarity of illustration, however, the various buses are labeled as bus system 505 in FIG. 5.
The user interface 503 may include a display, a keyboard, a mouse, a trackball, a click wheel, a key, a button, a touch pad, a touch screen, or the like, among others.
It will be appreciated that the memory 502 can be either volatile memory or nonvolatile memory, and can include both volatile and nonvolatile memory.
The memory 502 in the embodiment of the present invention is used to store various types of data to support the operation of the recipe adjusting apparatus 500. Examples of such data include: any computer program, such as executable program 5021, for operating on the recipe adjusting apparatus 500, and the program for implementing the method of the embodiment of the present invention may be included in the executable program 5021.
The method disclosed by the above-mentioned embodiments of the present invention may be applied to the processor 501, or implemented by the processor 501. The processor 501 may be an integrated circuit chip having signal processing capabilities. In implementation, the steps of the above method may be performed by integrated logic circuits of hardware or instructions in the form of software in the processor 501. The processor 501 described above may be a general purpose processor, DSP, or other programmable logic device, discrete gate or transistor logic device, discrete hardware component, or the like. Processor 501 may implement or perform the methods, steps, and logic blocks disclosed in embodiments of the present invention. A general purpose processor may be a microprocessor or any conventional processor or the like. The steps of the method disclosed by the embodiment of the invention can be directly implemented by a hardware decoding processor, or can be implemented by combining hardware and software modules in the decoding processor. The software modules may be located in a storage medium located in the memory 502, and the processor 501 reads the information in the memory 502 and performs the steps of the aforementioned methods in conjunction with its hardware.
In an exemplary embodiment, an embodiment of the present invention further provides a storage medium having an executable program stored thereon, where the executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, performs the following operations:
acquiring the type information and weight information of the existing cooking food materials and the parameter information of the existing cooking equipment;
determining at least one cooking recipe information based on the type information of the existing cooking food and the parameter information of the existing cooking equipment;
and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information.
The executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, further performs the following operations:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
The executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, further performs the following operations:
determining the number of food materials in the same category as the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
The executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, further performs the following operations:
determining the increase and decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting the standard component information of each food material in the cooking menu information based on the increase and decrease proportion of each food material to obtain adjusted component information;
and recommending or displaying the obtained adjusted component information.
The executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, further performs the following operations:
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
The executable program, when executed by the processor 501 of the recipe adjusting apparatus 500, further performs the following operations:
selecting the minimum magnification factor from the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
According to the menu adjusting method, device and storage medium provided by the embodiment of the invention, the type information and weight information of the existing cooking food materials and the parameter information of the existing cooking equipment are obtained; determining at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment; and adjusting the standard component information of each food material in the cooking menu information based on the weight information of the existing cooking food material to obtain the adjusted component information. Therefore, one or more cooking recipe information which is matched with the existing cooking food materials and cooking equipment of the user and has proper components can be recommended to the user through adjustment of at least one cooking recipe information, the inconvenience that the user needs to dynamically and fuzzily adjust the components of the existing cooking food materials in the ordinary cooking process is avoided, and the cooking experience of the user is improved.
As will be appreciated by one skilled in the art, embodiments of the present invention may be provided as a method, system, or executable program product. Accordingly, the present invention may take the form of a hardware embodiment, a software embodiment, or an embodiment combining software and hardware aspects. Furthermore, the present invention may take the form of an executable program product embodied on one or more computer-usable storage media (including, but not limited to, disk storage, optical storage, and the like) having computer-usable program code embodied therein.
The present invention has been described with reference to flowchart illustrations and/or block diagrams of methods, apparatus (systems), and executable program products according to embodiments of the invention. It will be understood that each flow and/or block of the flowchart illustrations and/or block diagrams, and combinations of flows and/or blocks in the flowchart illustrations and/or block diagrams, can be implemented by executable program instructions. These executable program instructions may be provided to a general purpose computer, special purpose computer, embedded processor, or processor with reference to a programmable data processing apparatus to produce a machine, such that the instructions, which execute via the computer or processor with reference to the programmable data processing apparatus, create means for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
These executable program instructions may also be stored in a computer-readable memory that can direct a computer or other programmable data processing apparatus to function in a particular manner, such that the instructions stored in the computer-readable memory produce an article of manufacture including instruction means which implement the function specified in the flowchart flow or flows and/or block diagram block or blocks.
These executable program instructions may also be loaded onto a computer or reference programmable data processing apparatus to cause a series of operational steps to be performed on the computer or reference programmable apparatus to produce a computer implemented process such that the instructions which execute on the computer or reference programmable apparatus provide steps for implementing the functions specified in the flowchart flow or flows and/or block diagram block or blocks.
The above description is only exemplary of the present invention and should not be taken as limiting the scope of the present invention, and any modifications, equivalents, improvements, etc. that are within the spirit and principle of the present invention should be included in the present invention.
Claims (12)
1. A method of recipe adjustment, the method comprising:
acquiring the type information and weight information of the existing cooking food and the parameter information of the existing cooking equipment, wherein the parameter information comprises the type and capacity of the existing cooking equipment;
determining at least one cooking recipe information based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment;
based on the weight information of the existing cooking food materials, adjusting the standard component information of each food material in the cooking menu information to obtain adjusted component information; wherein,
the adjusting the standard component information of each food material in the cooking recipe information based on the weight information of the existing cooking food material to obtain the adjusted component information includes:
determining an increase/decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting standard component information of each food material in the cooking recipe information based on the increase and decrease proportion of each food material to obtain adjusted component information;
recommending or displaying the obtained adjusted component information; wherein,
determining the increase and decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information, wherein the determining the increase and decrease proportion of each food material in the cooking recipe information comprises:
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
2. The method of claim 1, wherein the determining at least one cooking recipe information based on the category information of the existing cooking food material and the parameter information of the existing cooking device comprises:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
3. The method of claim 2, wherein the determining the matching degree of each recipe in a preset recipe database based on the type information of the existing cooking food material and the parameter information of the existing cooking equipment comprises:
determining the number of food materials of the same category as those in the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices of the same category as those in the existing cooking devices in the recipe based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
4. The method of claim 1, wherein determining the specific magnification factor based on the magnification factor corresponding to each food material comprises:
selecting the minimum magnification factor from the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
5. The method according to claim 1 or 4,
when the specific magnification is greater than 1, the adjusted component information is greater than the standard component information;
and when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
6. A recipe adjustment apparatus, characterized in that the apparatus comprises: the device comprises an acquisition module, a determination module and an adjustment module; wherein,
the acquisition module is used for acquiring the type information and the weight information of the existing cooking food and the parameter information of the existing cooking equipment, wherein the parameter information comprises the type and the capacity of the existing cooking equipment;
the determining module is used for determining at least one cooking menu information based on the type information of the existing cooking food materials and the parameter information of the existing cooking equipment;
the adjusting module is used for adjusting the standard component information of each food material in the cooking recipe information based on the weight information of the existing cooking food material to obtain adjusted component information;
the adjusting module is specifically configured to:
determining an increase/decrease proportion of each food material in the cooking recipe information based on the weight information and the standard component information corresponding to each food material in the cooking recipe information;
adjusting the standard component information of each food material in the cooking menu information based on the increase and decrease proportion of each food material to obtain adjusted component information;
recommending or displaying the obtained adjusted component information;
determining the ratio of the obtained weight information and the standard component information corresponding to each food material in the cooking recipe information;
determining the magnification factor corresponding to each food material based on the ratio corresponding to each food material and the preset variation coefficient corresponding to each food material;
determining a specific magnification factor based on the magnification factor corresponding to each food material;
and determining the increase and decrease proportion of each food material in the cooking menu information based on the specific magnification factor and the preset change coefficient corresponding to each food material.
7. The apparatus of claim 6, wherein the determining module is specifically configured to:
determining the matching degree of each menu in a preset menu database based on the type information of the existing cooking food and the parameter information of the existing cooking equipment;
and sequencing the recipes with the matching degree larger than 0 based on the matching degree to generate a sequenced cooking recipe information table.
8. The apparatus of claim 7, wherein the determining module is specifically configured to:
determining the number of food materials of the same category as those in the existing cooking food materials in the menu based on the category information of the existing cooking food materials;
determining the number of cooking devices in the same category as the existing cooking devices in the menu based on the parameter information of the existing cooking devices;
and determining the matching degree of the menu based on the number of the food materials in the same category and the number of the cooking devices in the same category.
9. The apparatus of claim 6, wherein the adjustment module is specifically configured to:
selecting the minimum magnification factor from the magnification factors corresponding to the food materials;
determining the minimum magnification as the specific magnification.
10. The apparatus according to claim 6 or 9,
when the specific magnification is greater than 1, the adjusted component information is greater than the standard component information;
and when the specific magnification is less than or equal to 1, the adjusted component information is less than or equal to the standard component information.
11. A storage medium having stored thereon an executable program, which when executed by a processor performs the steps of the recipe adjustment method according to any one of claims 1 to 5.
12. A menu adjustment device comprising a memory, a processor and an executable program stored on the memory and executable by the processor, characterized in that the processor executes the executable program and executes the steps of the menu adjustment method as claimed in any one of claims 1 to 5.
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| CN113495904A (en) * | 2020-03-20 | 2021-10-12 | 珠海格力电器股份有限公司 | Method, device, storage medium and terminal for obtaining menu |
| CN114839910A (en) * | 2022-04-29 | 2022-08-02 | 青岛海尔科技有限公司 | Method and device for sending control command, storage medium and electronic device |
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