Food material use process monitoring method and device

An ingredient and quantity technology, which is applied in the field of monitoring methods and devices for the use of ingredients, can solve the problem of not being able to effectively supervise whether a restaurant uses expired ingredients, etc.

Inactive Publication Date: 2019-10-18
上海秒针网络科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The embodiment of the present application provides a method and device for monitoring the use process of ingredients, so as to at least solve the problem in the related art that it is impossible to effectively monitor whether restaurants use expired ingredients

Method used

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  • Food material use process monitoring method and device
  • Food material use process monitoring method and device
  • Food material use process monitoring method and device

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] The method embodiment provided in Embodiment 1 of the present application may be executed in a computer terminal or a similar computing device. Take running on a computer terminal as an example, figure 1 It is a block diagram of the hardware structure of the computer terminal of a method for monitoring the use of ingredients in the embodiment of the present application, as shown in figure 1 As shown, the computer terminal may include one or more ( figure 1 Only one is shown in the figure) a processor 102 (the processor 102 may include but not limited to a processing device such as a microprocessor MCU or a programmable logic device FPGA) and a memory 104 for storing data. Optionally, the above-mentioned computer terminal also Transmission means 106 for communication functions as well as input and output devices 108 may be included. Those of ordinary skill in the art can understand that, figure 1 The shown structure is only for illustration, and does not limit the str...

Embodiment 2

[0059] This embodiment also provides a monitoring device for the use process of ingredients, which is used to implement the above embodiments and preferred implementation modes, and what has already been described will not be repeated. As used below, the term "module" may be a combination of software and / or hardware that realizes a predetermined function. Although the devices described in the following embodiments are preferably implemented in software, implementations in hardware, or a combination of software and hardware are also possible and contemplated.

[0060] According to another embodiment of the present application, a monitoring device for the use process of food materials is also provided, including:

[0061] The first acquisition module is used to acquire the purchase information of a class of ingredients in the restaurant, and the purchase information includes the purchase time, purchase quantity and shelf life;

[0062] The second acquisition module is used to d...

Embodiment 3

[0072] The embodiment of the present application also provides a storage medium. Optionally, in this embodiment, the above-mentioned storage medium may be configured to store program codes for performing the following steps:

[0073] S1. Obtain the purchase information of a class of ingredients in the restaurant, the purchase information includes the purchase time, purchase quantity and shelf life;

[0074] S2, according to the shelf life and the purchase time, determine the unexpired quantity of this type of food until the Nth day;

[0075]S3, counting the first quantity of a type of food material that has been consumed before the Nth day, and obtaining a first difference between the unexpired quantity and the first quantity;

[0076] S4. When the consumption on the Nth day is greater than the first difference, it is determined that expired ingredients are used on the Nth day, and an alarm message is issued.

[0077] Optionally, in this embodiment, the above-mentioned stora...

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Abstract

The invention provides a food material use process monitoring method and device. The food material use process monitoring method comprises the steps: obtaining the purchase information of a type of food materials in a restaurant, wherein the purchase information comprises the purchase time, the purchase number and the expiration date; according to the quality guarantee period and the purchase time, determining the unexpired quantity of the food materials from the end to the Nth day; counting a first quantity of consumed food materials before the Nth day, and obtaining a first difference valuebetween the non-expired quantity and the first quantity; and when the consumption of the Nth day is larger than the first difference value, determining that expired food materials are used on the Nthday, and sending out warning information. By the adoption of the scheme, the food material condition of the restaurant is monitored in real time; when it is detected that the food material consumptionamount is larger than the non-expired amount, it is indicated that the restaurant uses expired food materials, warning information is sent out; and the problem that whether the restaurant uses the expired food materials or not cannot be effectively supervised in the related technology is solved.

Description

technical field [0001] The present application relates to but not limited to the field of catering, and in particular, relates to a method and device for monitoring the use process of ingredients. Background technique [0002] In related technologies, eating and misusing expired food materials have a huge impact on human health. After the food expires, it will undergo qualitative changes and produce a large number of fungi or bacteria. Expired food is highly likely to be infected by bacteria such as Salmonella, Vibrio, and Escherichia coli, which can cause nausea, vomiting, diarrhea, and even respiratory and circulatory failure. Changes, leading to chemical poisoning, induced cancer, cardiovascular disease and even gene mutation. [0003] Eating safely and reassuringly is a "big deal", and catering companies are not allowed to use expired ingredients in the process of food production and processing. However, there are still many problems in the catering industry, such as ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G06Q30/00G06Q50/12
CPCG06Q30/018G06Q50/12
Inventor 仇雪雅鲁邹尧吴明辉
Owner 上海秒针网络科技有限公司
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