Menu recommendation method and device, electronic equipment and storage medium

Abstract

The invention relates to the technical field of intelligent cooking, in particular to a menu recommendation method and device, electronic equipment and a storage medium, and the method is applied to a control unit of cooking equipment. The method comprises the following steps: acquiring cooking habit information of a user; performing matching analysis on the cooking habit information to obtain dimension information of multiple dimensions corresponding to the cooking habit information; and generating and returning abnormal prompt information and target menu information by integrating preset dietary guide requirements, the dietary habits of the user and the multiple pieces of abnormal dimension information. The cooking habit information of the user is acquired, matched and analyzed to obtain the information of multiple dimensions, and the information of multiple abnormal dimensions is combined to recommend the healthy target menu information conforming to the dietary habit of the user, so that the user experience is improved.

Description

Technical Field

[0001] The present invention relates to the field of intelligent cooking technology, and in particular to a recipe recommendation method, device, electronic device, and storage medium. Background Art

[0002] There are more and more sensors and intelligent devices used in kitchen appliances, and most of them can be connected or controlled and interacted with mobile phones. With the help of these sensors and devices, recipe recommendations can be made for users, but most of the current recipe recommendations rely on users' active information and demand input, and cooking equipment passively gives recipe recommendations. In addition, most application scenarios are in refrigerators, and no recipe recommendation method is provided for different cooking habits. Summary of the invention

[0003] In view of this, an object of the present invention is to provide a recipe recommendation method, device, electronic device, and storage medium.

[0004] In a first aspect, an embodiment of the present invention provides a recipe recommendation method, which is applied to a control unit of a cooking device; the method comprises:

[0005] Obtain information about the user's cooking habits;

[0006] Perform matching analysis on the cooking habit information to obtain dimensional information of multiple dimensions corresponding to the cooking habit information;

[0007] Based on the preset dietary guidelines, the user's eating habits and multiple abnormal dimension information, abnormal prompt information and target recipe information are generated and returned.

[0008] In combination with the first aspect, the dimensions include at least: energy dimension, protein proportion dimension, carbohydrate proportion dimension, fat proportion dimension, food type dimension and salt intake dimension;

[0009] Before the step of generating and returning abnormal prompt information and target recipe information based on the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information, the following steps are also included:

[0010] For each dimension information, determine whether the dimension information exceeds or does not reach the dimension threshold range;

[0011] If so, determine that the dimension information is abnormal;

[0012] If not, make sure the dimension information is normal.

[0013] In combination with the first aspect, the control unit further stores a one-to-one correspondence between multiple abnormal durations of each dimension information and multiple prompt template configuration information;

[0014] Before returning the indicator abnormality prompt information, it also includes:

[0015] Abnormal time to obtain dimension information;

[0016] Determine target prompt template configuration information according to the abnormal duration; the target prompt template configuration information includes at least one of prompt information display color, template background color, and prompt voice information;

[0017] The target prompt template configuration information is transmitted to the display component to configure the prompt template for the display component.

[0018] In combination with the first aspect, the step of generating and returning abnormal prompt information and target recipe information based on preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information includes:

[0019] Input multiple abnormal dimension information into the pre-trained recipe recommendation model, and output recommended recipe information;

[0020] Obtain user's dietary preference information;

[0021] Modifying the recommended recipe information based on the dietary preference information to obtain target recipe information;

[0022] Returns target recipe information and exception prompt information.

[0023] In combination with the first aspect, the step of modifying the recommended recipe information based on the dietary preference information to obtain the target recipe information further includes:

[0024] Based on the dietary preference information, the ingredient information and cooking method information in the recommended recipe information are modified to obtain the target recipe information.

[0025] In combination with the first aspect, after the step of generating and returning abnormal prompt information and target recipe information based on the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information, the method further includes:

[0026] Acquire cooking information corresponding to the target recipe information;

[0027] A cooking control instruction is generated according to the cooking information, and the cooking control instruction is transmitted to the cooking device to control the operation of the cooking device.

[0028] In combination with the first aspect, the step of modifying the recommended recipe information based on the dietary preference information to obtain the target recipe information further includes:

[0029] The target recipe information is stored in the recipe resource library.

[0030] In a second aspect, the present application provides a recipe recommendation device, which is applied to a control unit of a cooking device; the device comprises:

[0031] An acquisition module, used to acquire the user's cooking habit information;

[0032] An analysis module, used to match and analyze the cooking habit information to obtain multiple dimensional information corresponding to the cooking habit information;

[0033] The recipe recommendation module is used to integrate the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information to generate and return abnormal prompt information and target recipe information.

[0034] In a third aspect, the present application provides an electronic device, which includes a memory and a processor, wherein the memory is used to store a computer program, and the processor runs the computer program to enable the electronic device to execute the above method.

[0035] In a fourth aspect, the present application provides a readable storage medium, in which computer program instructions are stored. When the computer program instructions are read and executed by a processor, the above method is executed.

[0036] The embodiments of the present invention bring about the following beneficial effects: The recipe recommendation method provided in the present application obtains, matches and analyzes the user's cooking habit information to obtain multiple dimensional information, and combines multiple abnormal dimensional information to recommend healthy target recipe information that conforms to the user's eating habits, thereby improving the user experience.

[0037] Other features and advantages of the present invention will be described in the following description, and partly become apparent from the description, or understood by practicing the present invention. The purpose and other advantages of the present invention are realized and obtained by the structures particularly pointed out in the description, claims and drawings.

[0038] In order to make the above-mentioned objects, features and advantages of the present invention more obvious and easy to understand, preferred embodiments are given below and described in detail with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS

[0039] In order to more clearly illustrate the specific implementation methods of the present invention or the technical solutions in the prior art, the drawings required for use in the specific implementation methods or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are some implementation methods of the present invention. For those skilled in the art, other drawings can be obtained based on these drawings without paying any creative work.

[0040] Figure 1 A schematic diagram of a process flow of a recipe recommendation method provided by an embodiment of the present invention;

[0041] Figure 2 A schematic diagram of an implementation flow of a recipe recommendation method provided by an embodiment of the present invention;

[0042] Figure 3 A schematic diagram of the structure of a recipe recommendation device provided by an embodiment of the present invention;

[0043] Figure 4 A schematic diagram of the structure of an electronic device provided by an embodiment of the present invention.

[0044] Reference numerals:

[0045] 10-acquisition module, 20-analysis module, 30-recipe recommendation module;

[0046] 130 - processor, 131 - memory, 132 - bus, 133 - communication interface. DETAILED DESCRIPTION

[0047] In order to make the purpose, technical solution and advantages of the embodiments of the present invention clearer, the technical solution of the present invention will be clearly and completely described below in conjunction with the accompanying drawings. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those skilled in the art without creative work are within the scope of protection of the present invention.

[0048] In order to facilitate the understanding of this embodiment, the application scenarios and design concepts of the embodiments of the present application are briefly introduced below.

[0049] Existing recipe recommendation methods mostly rely on users' active information and demand input, and thus passively give recipe recommendations, and are unable to make targeted recipe recommendations for different eating habits.

[0050] Based on this, the embodiments of the present application provide a recipe recommendation method, device, electronic device, and storage medium.

[0051] Example 1

[0052] The present application provides a recipe recommendation method, which is applied to a control unit of a cooking device; Figure 1 As shown, the method includes:

[0053] S110, obtaining the user's cooking habit information.

[0054] S120, performing matching analysis on the cooking habit information to obtain dimension information of multiple dimensions corresponding to the cooking habit information.

[0055] S130, comprehensively considering the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information, generating and returning abnormal prompt information and target recipe information.

[0056] The recipe recommendation method provided in the present application obtains, matches and analyzes the user's cooking habit information to obtain multiple dimensional information, and combines multiple abnormal dimensional information to recommend healthy target recipe information that conforms to the user's eating habits, thereby improving the user experience.

[0057] The recipe recommendation method provided in the present application is applied to a control unit in a cooking device, the control unit is communicatively connected with an associated APP, a recipe resource library is stored in the control unit, and a plurality of recipes are stored in the recipe resource library.

[0058] Among them, in step S110, as an implementable method, the step of obtaining the user's cooking habit information includes:

[0059] S111, obtaining food images stored in the associated APP.

[0060] Among them, combined Figure 2 As shown, the food image is an image or video taken by the user for each meal by themselves or by a camera component (such as a camera set on a range hood or an all-in-one machine), which is then uploaded and stored in the associated APP database or in the cloud.

[0061] S112, identifying the food image and performing fuzzy matching with the recipes in the recipe resource library to obtain historical recipe information.

[0062] Image recognition is performed on the stored food images to preliminarily identify information such as recipes and ingredient categories. Afterwards, specific recipe information can be determined based on fuzzy matching of the identified information with recipes in the recipe resource library.

[0063] For example, after recognizing the image, it is identified that the ingredients include: meat, fungus, eggs, and fuzzy recognition is performed. The recipe in the recipe resource library contains the above ingredients and the recipe information is relatively close. The recipe name is: Mushu Pork; the cooking method is: stir-fry.

[0064] S113, integrating multiple historical recipe information to obtain the user's cooking habit information.

[0065] After acquiring historical recipe information for a period of time or a specified amount, a summary analysis is performed to obtain the user's cooking habit information, which may include: user dietary preferences, such as ingredient type preferences, cooking method preferences, taste preferences, etc.

[0066] In step S110, as another feasible method, the step of obtaining the user's cooking habit information includes:

[0067] S114, obtaining historical recipes sent by the associated APP during the historical cooking process.

[0068] S115, integrating multiple historical recipe information to obtain the user's cooking habit information.

[0069] Specifically, when users use the recipes on the APP to cook online, the APP will automatically aggregate the cooking information to the health management module in the APP for subsequent identification and analysis; or, smart recipe cooking on the product side: through data embedding, when users directly use the smart recipes on the product side to cook, after the product is connected to the APP, the product will automatically aggregate the cooking information to the health management module in the APP for subsequent identification and analysis; or, users can enter their own dietary cooking information in the health management module in the APP according to the APP recipe content, and combine it with Figure 2 shown.

[0070] Afterwards, step S120 performs matching analysis on the cooking habit information obtained in step S110 to determine dimensional information of multiple dimensions.

[0071] In this application, the root dimension information includes: recipe name, ingredient type, nutrient content of ingredients, cooking method, recipe taste and other information, and calculates the energy intake information of the corresponding recipe and the proportion of the three major macronutrients, taste preferences, etc., and records them continuously on a daily, weekly and monthly basis.

[0072] Afterwards, in step S130, the abnormal multiple dimensional information is associated with the preset dietary guideline requirements and the user's eating habits, and the user's eating habits are fully considered to correct the recipe based on the multiple dimensional information and obtain the target recipe information that meets the preset dietary guideline requirements.

[0073] In combination with the first aspect, before step S130, the method further includes:

[0074] S121, for each dimension information, determine whether the dimension information exceeds or does not reach the dimension threshold range.

[0075] If yes, go to step S122; if no, go to step S123.

[0076] S122, determining that the dimension information is abnormal.

[0077] S123, determine that the dimension information is normal.

[0078] After determining the dimension information of multiple dimensions, each dimension information is compared with the dimension threshold range corresponding to the dimension to determine whether each dimension information is reasonable.

[0079] Specifically, in this embodiment, the dimension includes energy, and the threshold range of this dimension is an energy threshold, and the energy threshold = average recommended energy intake x number of people eating. If the dimension information of the energy dimension obtained based on step S120 exceeds the energy threshold, it indicates that the energy dimension is abnormal.

[0080] The dimensions also include the proportions of the three major macronutrients (specifically: protein proportion, carbohydrate proportion, and fat proportion). In this embodiment, the threshold value of the protein proportion dimension is 10%-20%, the threshold value of the carbohydrate proportion dimension is 50%-65%, and the threshold value of the fat proportion dimension is 20%-30%.

[0081] The dimension also includes the dimension of food type. In this embodiment, the threshold range of the daily food type dimension is ≥ 12; the threshold range of the weekly food type dimension is ≥ 25. It can be understood that the more food types, the better. The above-mentioned food type dimension is adjustable and is only an example and not limited here.

[0082] The dimension also includes a salt intake dimension. In this embodiment, the threshold range of the salt intake dimension is a daily salt intake of ≤5 g. It can be understood that when the salt intake exceeds 5 g, a reminder message is returned, such as: the salt intake is too high, and a light diet is recommended.

[0083] It is understandable that the dimension may also include sugar intake, etc., and the threshold of this dimension may be determined according to preset dietary guidelines, which is not limited here.

[0084] After obtaining the dimensional information of the above-mentioned multiple dimensions, the rationality of the dimensional information is judged, and the judgment is continuously made and recorded on a daily, weekly, and monthly basis.

[0085] In combination with the first aspect, the control unit also stores a one-to-one correspondence between multiple abnormal durations of each dimension information and multiple prompt template configuration information, wherein the prompt template configuration information includes at least one of prompt information display color, template background color, and prompt voice information.

[0086] Before step S130, the method further includes:

[0087] S1300, obtaining abnormal duration of dimension information.

[0088] S1301, determining target prompt template configuration information according to the abnormal duration; the target prompt template configuration information includes at least one of prompt information display color, template background color, and prompt voice information.

[0089] S1302: Transmit the target prompt template configuration information to the display component to perform prompt template configuration on the display component.

[0090] It is understandable that as the abnormal duration increases, the prompt template configuration information is different.

[0091] If any dimension in the energy dimension, protein proportion dimension, carbohydrate proportion dimension, and fat proportion dimension is abnormal, for example, if the duration of the abnormality in the protein proportion dimension exceeds 1 day, the prompt information display color in the target prompt template configuration information is black, the template background color is white, and the prompt voice message is "You have too much or insufficient protein intake today, and you need to pay attention to diet adjustment." That is, a pop-up window with black text on a white background is displayed on the display component of the associated APP end or cooking device corresponding to the control unit, and the content is: "You have too much or insufficient protein intake today, and you need to pay attention to diet adjustment."

[0092] If the dimension abnormality lasts for more than one week, the prompt information in the target prompt template configuration information is displayed in black, the template background color is yellow, and the prompt voice message is "You have consumed too much or too little protein this week. You need to pay attention to diet adjustments. Click to get recommended recipes." In addition, a recommended recipe component is also configured in the target prompt template. That is, a pop-up reminder with black text on a yellow background is displayed on the display component on the associated APP or cooking device corresponding to the control unit. The content is: "You have consumed too much or too little protein this week. You need to pay attention to diet adjustments. Click to get recommended recipes." Users can click to display the recommended recipes in the recommended recipe component in the form of a pop-up window;

[0093] Similarly, if the dimension abnormality lasts for more than one month, a pop-up reminder with black text on a red background will appear on the display component of the associated APP or cooking device corresponding to the control unit, with the content being: "You have consumed too much or too little protein this month. You need to pay attention to dietary adjustments. Click to get recommended recipes." Users can click to display the recommended recipes in the recommended recipe component in the form of a pop-up window.

[0094] Similarly, when the abnormal time of the ingredient type dimension and the salt intake dimension is different, the target prompt template configuration information can be adjusted in a similar manner to the above method to provide early warning prompts in different display forms, and provide recommended recipes that users can view. Specifically, if the ingredient type dimension is abnormal for more than one day, the prompt content can be displayed in black text on a white background: "Your food variety intake is insufficient today, and you need to pay attention to dietary adjustments"; if the ingredient type dimension is abnormal for more than one week, the prompt content can be displayed in black text on a yellow background: "Your food variety intake is insufficient this week, and you need to pay attention to dietary adjustments. Click to get recommended recipes"; if the ingredient type dimension is abnormal for more than one month, the prompt content can be displayed in black text on a red background: "Your food variety intake is insufficient this month, and you need to pay attention to dietary adjustments. Click to get recommended recipes."

[0095] The target prompt template configuration information corresponding to the abnormal duration of each dimension mentioned above may be preset and adjusted according to usage requirements. This is only an example and is not limited thereto.

[0096] It is understandable that when dimension information of multiple dimensions is abnormal, priority can be sorted according to the abnormal duration of each dimension, and the dimension information with a longer abnormal duration can be taken as a priority adjustment consideration.

[0097] In combination with the first aspect, step S130 includes:

[0098] S131, inputting multiple abnormal dimension information into a pre-trained recipe recommendation model, and outputting recommended recipe information.

[0099] S132, obtaining the user's dietary preference information.

[0100] S133, modifying the recommended recipe information based on the dietary preference information to obtain target recipe information.

[0101] S134, returning target recipe information and abnormal prompt information.

[0102] In this embodiment, the data processing capability of the model fully considers multiple abnormal dimensional information to generate recommended recipe information, and then corrects it based on the user's dietary preference information to obtain target recipe information that satisfies the user's dietary preferences and meets the health requirements provided by the dietary guidelines.

[0103] In combination with the first aspect, step S133 further includes:

[0104] S1330, based on the dietary preference information, modify the ingredient information and cooking method information in the recommended recipe information to obtain target recipe information.

[0105] Specifically, the recommended recipes are modified by adjusting the food information and cooking method information to obtain target recipe information that satisfies dietary preferences and is healthy.

[0106] For example: Dietary recommendations indicate excessive fat intake, but analysis of the user's cooking habits shows that they prefer meat and like roasted flavors. In this case, the recommended recipe will comprehensively evaluate roast chicken, which has a lower fat content than livestock meat and uses a humidified roasting mode to achieve less fat intake.

[0107] For example: if the dietary recommendations indicate that the food intake is insufficient, based on the recorded types of ingredients (today's food types are staple foods - 4 types, meats - 3 types, seafood - 2 types, and vegetables - 1 type), the corresponding recipes for the missing ingredients will be given. The recommended recipes will tend to be vegetable-oriented, such as lettuce with oyster sauce, scrambled eggs with enoki mushrooms, etc.

[0108] In combination with the first aspect, after step S1330, the method further includes: storing the target recipe information in a recipe resource library.

[0109] After determining the target recipe information, the target recipe information is stored and the recipe resource library is updated.

[0110] In combination with the first aspect, after step S130, the method further includes:

[0111] S140: Acquire cooking information corresponding to the target recipe information.

[0112] S150, generating a cooking control instruction according to the cooking information, and transmitting the cooking control instruction to the cooking device to control the operation of the cooking device.

[0113] After the target recipe information is generated in step S130, cooking information matching the target recipe information is retrieved from the recipe resource library, and cooking control instructions are converted and directly issued to the cooking equipment. The cooking equipment can directly obtain cooking parameters for cooking and record cooking information to achieve closed-loop cooking control.

[0114] In conjunction with the second aspect, the present application provides a recipe recommendation device, which is applied to a control unit of a cooking device. Figure 3 As shown, the device includes: an acquisition module 10, an analysis module 20 and a recipe recommendation module 30.

[0115] The acquisition module 10 is used to acquire the user's cooking habit information.

[0116] The analysis module 20 is used to perform matching analysis on the cooking habit information to obtain multiple dimensional information corresponding to the cooking habit information.

[0117] The recipe recommendation module 30 is used to integrate the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimension information, generate and return abnormal prompt information and target recipe information.

[0118] In a third aspect, the present application provides an electronic device, Figure 4 As shown, the electronic device includes a memory 131 and a processor 130. The memory 131 is used to store computer programs, and the processor 130 runs the computer programs to enable the electronic device to perform the above method.

[0119] Furthermore, combined with Figure 4 The electronic device shown further includes a bus 132 and a communication interface 133 , and the processor 130 , the communication interface 133 and the memory 131 are connected via the bus 132 .

[0120] The memory 131 may include a high-speed random access memory (RAM), and may also include a non-volatile memory, such as at least one disk storage. The communication connection between the system network element and at least one other network element is realized through at least one communication interface 133 (which may be wired or wireless), and the Internet, wide area network, local area network, metropolitan area network, etc. may be used. The bus 132 may be an ISA bus, a PCI bus, or an EISA bus, etc. The bus may be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 4 Only one bidirectional arrow is used in the diagram, but this does not mean that there is only one bus or only one type of bus.

[0121] The processor 130 may be an integrated circuit chip with signal processing capabilities. In the implementation process, each step of the above method can be completed by the hardware integrated logic circuit or software instructions in the processor 130. The above processor 130 can be a general-purpose processor, including a central processing unit (CPU), a network processor (NP), etc.; it can also be a digital signal processor (DSP), an application-specific integrated circuit (ASIC), a field-programmable gate array (FPGA) or other programmable logic devices, discrete gates or transistor logic devices, discrete hardware components. The methods, steps and logic block diagrams disclosed in the embodiments of the present invention can be implemented or executed. The general-purpose processor can be a microprocessor or the processor can also be any conventional processor, etc. The steps of the method disclosed in the embodiment of the present invention can be directly embodied as a hardware decoding processor for execution, or a combination of hardware and software modules in the decoding processor for execution. The software module may be located in a storage medium mature in the art, such as a random access memory, a flash memory, a read-only memory, a programmable read-only memory, or an electrically erasable programmable memory, a register, etc. The storage medium is located in the memory 131, and the processor 130 reads the information in the memory 131 and completes the steps of the method of the above embodiment in combination with its hardware.

[0122] In a fourth aspect, an embodiment of the present application provides a readable storage medium, in which computer program instructions are stored. When the computer program instructions are read and executed by a processor, the above method is executed.

[0123] Those skilled in the art can clearly understand that, for the convenience and brevity of description, the specific working process of the system and device described above can refer to the corresponding process in the aforementioned method embodiment, and will not be repeated here.

[0124] In addition, in the description of the embodiments of the present invention, unless otherwise clearly specified and limited, the terms "installed", "connected", and "connected" should be understood in a broad sense, for example, it can be a fixed connection, a detachable connection, or an integral connection; it can be a mechanical connection or an electrical connection; it can be a direct connection or an indirect connection through an intermediate medium, and it can be the internal communication of two components. For those skilled in the art, the specific meanings of the above terms in the present invention can be understood according to specific circumstances.

[0125] If the functions are implemented in the form of software functional units and sold or used as independent products, they can be stored in a computer-readable storage medium. Based on this understanding, the technical solution of the present invention, or the part that contributes to the prior art or the part of the technical solution, can be embodied in the form of a software product. The computer software product is stored in a storage medium, including several instructions for a computer device (which can be a personal computer, a server, or a network device, etc.) to perform all or part of the steps of the methods described in each embodiment of the present invention. The aforementioned storage medium includes: U disk, mobile hard disk, read-only memory (ROM, Read-Only Memory), random access memory (RAM, Random Access Memory), disk or optical disk, etc., which can store program codes.

[0126] In the description of the present invention, it should be noted that the terms "center", "upper", "lower", "left", "right", "vertical", "horizontal", "inner", "outer", etc., indicating the orientation or positional relationship, are based on the orientation or positional relationship shown in the drawings, and are only for the convenience of describing the present invention and simplifying the description, rather than indicating or implying that the device or element referred to must have a specific orientation, be constructed and operated in a specific orientation, and therefore cannot be understood as limiting the present invention. In addition, the terms "first", "second", and "third" are used for descriptive purposes only, and cannot be understood as indicating or implying relative importance.

[0127] Finally, it should be noted that the above embodiments are only specific implementations of the present invention, which are used to illustrate the technical solutions of the present invention, rather than to limit them. The protection scope of the present invention is not limited thereto. Although the present invention is described in detail with reference to the above embodiments, those skilled in the art should understand that any person skilled in the art can still modify the technical solutions recorded in the above embodiments within the technical scope disclosed by the present invention, or can easily think of changes, or make equivalent replacements for some of the technical features therein; and these modifications, changes or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention, and should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be based on the protection scope of the claims.

Claims

1. A recipe recommendation method, characterized in that: A control unit applied to a cooking device; the method comprising: Obtain information about the user's cooking habits; Performing matching analysis on the cooking habit information to obtain dimension information of multiple dimensions corresponding to the cooking habit information; Based on the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimensional information, abnormal prompt information and target recipe information are generated and returned.

2. The method according to claim 1, characterized in that The dimensions at least include: energy dimension, protein proportion dimension, carbohydrate proportion dimension, fat proportion dimension, food type dimension and salt intake dimension; Before the step of generating and returning the abnormal prompt information and the target recipe information based on the preset dietary guideline requirements, the user's eating habits and the plurality of abnormal dimensional information, the method further includes: For each dimension information, determine whether the dimension information exceeds or does not reach a dimension threshold range; If so, determining that the dimension information is abnormal; If not, it is determined that the dimension information is normal.

3. The method according to claim 2, characterized in that The control unit also stores a one-to-one correspondence between multiple abnormal durations of each dimension information and multiple prompt template configuration information; Before the step of generating and returning the exception prompt information, it also includes: The abnormal duration of obtaining the dimension information; Determine target prompt template configuration information according to the abnormal duration; the target prompt template configuration information includes at least one of prompt information display color, template background color, and prompt voice information; The target prompt template configuration information is transmitted to the display component to perform prompt template configuration on the display component.

4. The method according to claim 2, characterized in that: The step of generating and returning the abnormal prompt information and the target recipe information based on the preset dietary guideline requirements, the user's eating habits and the plurality of abnormal dimension information comprises: Inputting the plurality of abnormal dimension information into a pre-trained recipe recommendation model, and outputting recommended recipe information; Obtain user's dietary preference information; Modifying the recommended recipe information based on the dietary preference information to obtain target recipe information; Return the target recipe information and the abnormal prompt information.

5. The method according to claim 4, characterized in that The step of modifying the recommended recipe information based on the dietary preference information to obtain target recipe information further includes: Based on the dietary preference information, the ingredient information and cooking method information in the recommended recipe information are modified to obtain target recipe information.

6. The method according to claim 1, characterized in that After the step of generating and returning the abnormal prompt information and the target recipe information based on the preset dietary guideline requirements, the user's eating habits and the plurality of abnormal dimensional information, the method further includes: Acquiring cooking information corresponding to the target recipe information; A cooking control instruction is generated according to the cooking information, and the cooking control instruction is transmitted to the cooking device to control the operation of the cooking device.

7. The method according to claim 4, characterized in that The step of modifying the recommended recipe information based on the dietary preference information to obtain target recipe information further includes: The target recipe information is stored in a recipe resource library.

8. A recipe recommendation device, characterized in that: A control unit applied to a cooking device; the device comprises: An acquisition module, used to acquire the user's cooking habit information; An analysis module, used to perform matching analysis on the cooking habit information to obtain multiple dimensional information corresponding to the cooking habit information; The recipe recommendation module is used to integrate the preset dietary guideline requirements, the user's eating habits and multiple abnormal dimensional information to generate and return abnormal prompt information and target recipe information.

9. An electronic device, characterized in that: The electronic device comprises a memory and a processor, wherein the memory is used to store a computer program, and the processor runs the computer program to enable the electronic device to perform the method according to any one of claims 1 to 7.

10. A storage medium, characterized in that: The storage medium stores computer program instructions, and when the computer program instructions are read and executed by a processor, the method according to any one of claims 1 to 7 is executed.

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