Method and system for monitoring cooked food making implementation situation

A cooked food and action technology, applied in data processing applications, character and pattern recognition, instruments, etc., can solve the problems of low coverage of random inspection methods, strong dependence on manual inspection, and difficulty in inspection, and achieve a high degree of intelligence. Effect
CN113450001AActive Publication Date: 2021-09-28慧之安信息技术股份有限公司
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Patent Information

Authority / Receiving Office
CN · China
Current Assignee / Owner
慧之安信息技术股份有限公司
Publication Date
2021-09-28

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Abstract

The embodiment of the invention discloses a method and system for monitoring a cooked food making implementation situation, and belongs to the technical field of video monitoring. The method comprises the following steps: acquiring current action information of a target user; based on the current action information, judging whether a cooked food making action is triggered or not; if the cooked food making action is triggered, monitoring operation information of the target user to obtain a monitoring video stream; according to the monitoring video stream, judging whether a cooked food making process of the target user is qualified or not; if the cooked food making process of the target user is not qualified, sending prompt information to the target user, the prompt information comprising unqualified information in the cooked food making process. According to the method, the cooked food making process can be monitored, whether the making process is qualified or not can be intelligently judged, when the making process is unqualified, a cooked food maker is reminded in time, manual dependence is avoided, and time and labor are saved.
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Description

technical field

[0001] The invention belongs to the technical field of video monitoring, in particular to a method for monitoring the implementation of cooked food production. Background technique

[0002] Food safety is the top priority in modern people's life, especially for cooked food products sold directly in the market, the non-standard production process often leads to food hygiene or quality cannot be guaranteed, such as wild mushroom poisoning due to too short cooking time.

[0003] At present, whether the cooked food sold in the market is qualified or not depends on manual inspection by the food quality supervision and management department. It can be seen that this inspection method is completely dependent on manual labor, which is time-consuming and laborious. In order to save production time, merchants may not follow the standard operation at ordinary times. The process of cooked food will be different from the production process used when being inspected, and f...

Claims

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