Method and system for intelligently evaluating cate copy effects

Abstract

The invention discloses a method and system for intelligent evaluating cate copy effects. The method is applied to an intelligent kitchenware, and comprises the following steps of: S1, obtaining a to-be-copied electronic cookbook, and analyzing step information of the electronic cookbook so as to obtain each evaluation index; S2, recognizing each step of a cookbook copy process at a cooking site by utilizing a behavior recognition module, and extracting cooking effective information of each step through a behavior recognition algorithm; and S3, comparing the cooking effective information of each step obtained in the step S2 with the evaluation indexes in the step S1, and generating an evaluation report for copying effect of the electronic cookbook according to the comparison result. According to the method and system, users can improve the cooking deficiency in a targeted manner, so as to improve the cooking level and the cooking joy.

Description

technical field [0001] The invention relates to the field of catering technology, in particular to a method and system for intelligently evaluating the replication effect of food. Background technique [0002] At present, the traditional cooking method in the catering industry is to manually cook according to paper recipes or ordinary electronic recipes or the personal experience of the cook. The influence of heat, time, seasoning and other factors makes the cooking process of dishes random. Even if the same recipe / dish is cooked by different people, different tastes will be produced, especially for cooks with little cooking experience. The taste of the dishes produced is even more varied, so it is difficult to accurately determine the taste of the dishes; secondly, after cooking according to this traditional cooking method, it is difficult to change the taste of the dishes after being determined; thirdly, cooking according to this traditional cooking method, other The cook...

AI Technical Summary

Problems solved by technology

[0002] At present, the traditional cooking method in the catering industry is to manually cook according to paper recipes or ordinary electronic recipes or the personal experience of the cook. The influence of heat, time, seasoning and other factors makes the cooking process of dishes random. Even if the same recipe / dish is cooked by different people, different tastes will be produced, especially for cooks with little cooking experience. The taste of the dishes produced is even more varied, so it is difficult to accurately determine the taste of the dishes; secondly, after cooking according to this traditional cooking method, it is difficult to change the taste of the dishes after being determined; thirdly, cooking according to this traditional cooking method, other The cooking process is manually operated, and the cooking efficiency is low

However, when cooking and duplicating according to these digital recipes, there will still be differences in the cooking process due to the experience or understanding of the cooks, resulting in a large difference in the taste of the dishes produced. Therefore, it is necessary to propose a A technical means to capture all the behaviors of the cooking site recipe copying process in the cooking process, and generate corresponding evaluation reports based on it, so as to improve the cooking deficiencies in a targeted manner, thereby improving the cooking level

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