Cooking management method, device and system, storage medium, and computer equipment

Abstract

The present application discloses a cooking management method, device and system, storage medium and computer equipment, the method comprising: the control system acquires a target electronic recipe required for cooking, parses the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe; at least one cooking management subsystem performs cooking management according to the at least one cooking management data. The present application helps to realize intelligent management of a series of cooking processes of ingredients.

Description

Technical Field

[0001] The present application relates to the technical field of cooking management, and in particular to a cooking management method, device and system, storage medium, and computer equipment. Background Art

[0002] The rise of the catering industry has led to a growing customer base. The processes of food purchasing, storage, and cooking are relatively complicated. Most small and medium-sized enterprises usually use notebooks to manually record relevant information on purchasing and storage, and cook based on the chef's own cooking knowledge. Currently, there is a lack of a way to achieve intelligent management of each process of food cooking. Summary of the invention

[0003] In view of this, the present application provides a cooking management method, device and system, storage medium, and computer equipment, which help to achieve intelligent management of a series of cooking processes.

[0004] According to one aspect of the present application, a cooking management method is provided for a cooking management system, wherein the cooking management system includes a control system and at least one cooking management subsystem connected thereto, and the method includes:

[0005] The control system acquires a target electronic recipe required for cooking, and analyzes the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe;

[0006] At least one of the cooking management subsystems performs cooking management according to the at least one cooking management data.

[0007] Optionally, at least one of the cooking management subsystems includes a warehouse management system and a cooking system, wherein the control system is connected to the warehouse management system and the cooking system respectively; the at least one cooking management data includes clean vegetable package data, storage data, storage data and cooking data;

[0008] The at least one cooking management subsystem performs cooking management according to the at least one cooking management data, including:

[0009] The warehouse management system controls the warehouse to store the clean vegetable packages corresponding to the clean vegetable package data according to the incoming data and adjusts the storage parameters of the warehouse, and performs outbound management of the clean vegetable packages in the warehouse according to the outbound data; and

[0010] The cooking system controls corresponding cooking equipment to cook the clean vegetable package according to the cooking data.

[0011] Optionally, the control system includes a first clean vegetable statistics module; the method further includes:

[0012] The first clean vegetable statistics module obtains the first clean vegetable data required for any target order according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the first clean vegetable data and the order identifier corresponding to the target order, wherein the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0013] Optionally, the control system includes a second clean vegetable statistics module; the method further includes:

[0014] The second clean vegetable statistics module obtains the second clean vegetable data required for all target orders according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the second clean vegetable data and the order identifier corresponding to the target order, wherein the second clean vegetable data includes clean vegetable types and corresponding clean vegetable specifications, and the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0015] Optionally, the warehouse management system includes a food storage unit; the method further includes:

[0016] The food warehousing unit obtains the storage location and storage environment parameters of the clean vegetable package to be stored in the warehouse based on the clean vegetable package data corresponding to the clean vegetable package to be stored and the warehousing data, and adjusts the storage environment of the storage location according to the storage environment parameters.

[0017] Optionally, the warehouse management system includes a first food outbound unit; the method further includes:

[0018] The first food outbound unit calculates a first outbound demand corresponding to a target time period according to the outbound data statistics, and obtains a storage location of an outbound clean vegetable package matching the first outbound demand;

[0019] The warehouse management system includes a second food outbound unit; the method further includes:

[0020] The second food outbound unit calculates a second outbound demand corresponding to the target time period according to the outbound data statistics, and obtains the storage location and outbound quantity of the outbound clean vegetable package matching the second outbound demand;

[0021] The cooking system controls corresponding cooking equipment to cook the clean vegetable packages shipped out of the warehouse according to the cooking data.

[0022] Optionally, the method further comprises:

[0023] The cooking system acquires the cooking capacity of the cooking device; comprehensively controls the cooking sequence of the cooking device according to the cooking capacity and the cooking data, wherein the cooking sequence includes the sequence of multiple target electronic recipes on multiple cooking devices and / or the sequence of multiple target electronic recipes on one cooking device;

[0024] Optionally, the cooking management subsystem further includes an information recording module; and the method further includes:

[0025] The information recording module uses the target electronic recipe as an identifier, identifies the target electronic recipe at an operation node, and records pre-execution information and / or actual execution information of the target electronic recipe or the ingredients corresponding to the target electronic recipe at the operation node, wherein the pre-execution information includes adjustable pre-execution information and / or mandatory execution information;

[0026] The information recording module obtains the first type of pre-execution information according to the target electronic recipe; compares the first type of pre-execution information in the current operation node with the actual execution information to generate the second type of pre-execution information of the next operation node;

[0027] The cooking management subsystem further includes a recommendation management module; the method further includes:

[0028] The recommendation management module collects statistics on the information of the corresponding electronic recipes according to the historical time period defined by the user, and represents the recommended electronic recipe summary data according to the statistical results; the electronic recipe summary data selected by the user according to the recommendation management system is received, analyzed and managed by the cooking management system;

[0029] The cooking management subsystem further includes an inventory reference module; the method further includes:

[0030] The inventory reference module parses the electronic recipe execution data to obtain corresponding raw material usage data and / or finished product production data, obtains raw material delivery data and / or finished product sales data, obtains corresponding raw material inventory data based on the raw material usage data and the raw material delivery data, and / or obtains finished product inventory data based on the finished product production data and the finished product sales data;

[0031] The cooking management subsystem further includes an adjustment module; the method further includes:

[0032] The adjustment module automatically obtains a first weight of actual prepared ingredients; adjusts corresponding cooking parameters of the target electronic recipe based on difference information between the first weight and a second weight of the ingredients marked for preparation in the target electronic recipe; and executes a cooking task of the dish of the target electronic recipe according to the adjusted cooking parameters.

[0033] According to another aspect of the present application, a cooking management device is provided, which is used in a cooking management system. The cooking management system includes a control system and at least one cooking management subsystem connected thereto. The device includes:

[0034] A management data acquisition module, used for the control system to acquire a target electronic recipe required for cooking, and to parse the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe;

[0035] A management module is used for at least one of the cooking management subsystems to perform cooking management according to the at least one cooking management data.

[0036] Optionally, at least one of the cooking management subsystems includes a warehouse management system and a cooking system, wherein the control system is connected to the warehouse management system and the cooking system respectively; the at least one cooking management data includes clean vegetable package data, storage data, storage data and cooking data;

[0037] The management module is also used for: the warehouse management system controls the warehouse to store the clean vegetable packages corresponding to the clean vegetable package data and adjusts the storage parameters of the warehouse according to the incoming data, and performs outbound management of the clean vegetable packages in the warehouse according to the outbound data; and the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages according to the cooking data.

[0038] Optionally, the control system includes a first clean vegetable statistics module; the device is also used for: the first clean vegetable statistics module obtains the first clean vegetable data required for any target order according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the first clean vegetable data and an order identifier corresponding to the target order, wherein the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0039] Optionally, the control system includes a second clean vegetable statistics module; the device is also used for: the second clean vegetable statistics module obtains the second clean vegetable data required for all target orders according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the second clean vegetable data and an order identifier corresponding to the target order, wherein the second clean vegetable data includes clean vegetable types and corresponding clean vegetable specifications, and the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0040] Optionally, the warehouse management system includes a food warehousing unit; the device is also used for: the food warehousing unit obtains the storage location and storage environment parameters of the clean vegetable packages to be stored in the warehouse according to the clean vegetable package data corresponding to the clean vegetable packages to be stored and the warehousing data, and adjusts the storage environment of the storage location according to the storage environment parameters.

[0041] Optionally, the warehouse management system includes a first food outbound unit; the device is further used for: the first food outbound unit counts a first outbound demand corresponding to a target period according to the outbound data, and obtains a storage location of an outbound clean vegetable package matching the first outbound demand;

[0042] The warehouse management system includes a second food outbound unit; the device is further used for: the second food outbound unit counts the second outbound demand corresponding to the target period according to the outbound data, and obtains the storage location and outbound quantity of the outbound clean vegetable package matching the second outbound demand;

[0043] The cooking system controls corresponding cooking equipment to cook the clean vegetable packages shipped out of the warehouse according to the cooking data.

[0044] Optionally, the device is further used for: the cooking system acquiring the cooking capacity of the cooking device; comprehensively controlling the cooking sequence of the cooking device according to the cooking capacity and the cooking data, wherein the cooking sequence includes the sequence of multiple target electronic recipes on multiple cooking devices and / or the sequence of multiple target electronic recipes on one cooking device;

[0045] Optionally, the cooking management system further includes an information recording module; the device is further used for: the cooking management subsystem further includes an information recording module; the device is further used for:

[0046] The information recording module uses the target electronic recipe as an identifier, identifies the target electronic recipe at an operation node, and records pre-execution information and / or actual execution information of the target electronic recipe or the ingredients corresponding to the target electronic recipe at the operation node, wherein the pre-execution information includes adjustable pre-execution information and / or mandatory execution information;

[0047] The information recording module obtains the first type of pre-execution information according to the target electronic recipe; compares the first type of pre-execution information in the current operation node with the actual execution information to generate the second type of pre-execution information of the next operation node;

[0048] The cooking management subsystem also includes a recommendation management module; the device is also used for:

[0049] The recommendation management module collects statistics on the information of the corresponding electronic recipes according to the historical time period defined by the user, and represents the recommended electronic recipe summary data according to the statistical results; the electronic recipe summary data selected by the user according to the recommendation management system is received, analyzed and managed by the cooking management system;

[0050] The cooking management subsystem also includes an inventory reference module; the device is also used for:

[0051] The inventory reference module parses the electronic recipe execution data to obtain corresponding raw material usage data and / or finished product production data, obtains raw material delivery data and / or finished product sales data, obtains corresponding raw material inventory data based on the raw material usage data and the raw material delivery data, and / or obtains finished product inventory data based on the finished product production data and the finished product sales data;

[0052] The cooking management subsystem also includes an adjustment module; the device is also used for:

[0053] The adjustment module automatically obtains a first weight of actual prepared ingredients; adjusts corresponding cooking parameters of the target electronic recipe based on difference information between the first weight and a second weight of the ingredients marked for preparation in the target electronic recipe; and executes a cooking task of the dish of the target electronic recipe according to the adjusted cooking parameters.

[0054] According to another aspect of the present application, a cooking management system is provided, characterized in that the cooking management system includes a control system and at least one cooking management subsystem connected thereto, and the cooking management system is used to execute the above method.

[0055] According to another aspect of the present application, a storage medium is provided, on which a computer program is stored, and when the program is executed by a processor, the above-mentioned cooking management method is implemented.

[0056] According to another aspect of the present application, a computer device is provided, including a storage medium, a processor, and a computer program stored on the storage medium and executable on the processor, wherein the processor implements the above-mentioned cooking management method when executing the program.

[0057] Through the above-mentioned technical scheme, the present application provides a cooking management method, device and system, storage medium, and computer equipment. The cooking management subsystem includes a warehouse management system and a cooking system. The warehouse management system is used to manage the warehousing and outbound delivery of clean vegetable packages, so that the warehousing and outbound delivery processes of the clean vegetable packages are matched with the clean vegetable package data. In addition, the cooking system is used to manage the cooking stage of the ingredients. The cooking data may specifically include cooking equipment corresponding to the target electronic recipe and the clean vegetable packages required for the target electronic recipe, so that the control system can control the corresponding cooking equipment to cook and process the required clean vegetable packages according to the cooking data, thereby realizing intelligent management of the warehousing, outbound and processing processes of the ingredients.

[0058] The above description is only an overview of the technical solution of the present application. In order to more clearly understand the technical means of the present application, it can be implemented in accordance with the contents of the specification. In order to make the above and other purposes, features and advantages of the present application more obvious and easy to understand, the specific implementation methods of the present application are listed below. BRIEF DESCRIPTION OF THE DRAWINGS

[0059] The drawings described herein are used to provide a further understanding of the present application and constitute a part of the present application. The illustrative embodiments of the present application and their descriptions are used to explain the present application and do not constitute an improper limitation on the present application. In the drawings:

[0060] Figure 1 A schematic diagram of a cooking management method provided in an embodiment of the present application is shown;

[0061] Figure 2 A structural schematic diagram of a cooking management system provided in an embodiment of the present application is shown. DETAILED DESCRIPTION

[0062] The present application will be described in detail below with reference to the accompanying drawings and in combination with embodiments. It should be noted that the embodiments and features in the embodiments of the present application can be combined with each other without conflict.

[0063] In this embodiment, a cooking management method is provided. Figure 1 As shown, for a cooking management system, the cooking management system includes a control system and at least one cooking management subsystem connected thereto, the method includes:

[0064] Step 101, the control system acquires a target electronic recipe required for cooking, and parses the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe;

[0065] Step 102: at least one cooking management subsystem performs cooking management according to at least one cooking management data.

[0066] The cooking management subsystem included in the cooking management system in the embodiment of the present application may specifically include a management subsystem corresponding to each stage in the cooking process, such as a warehouse management system corresponding to the food warehousing, outbound and storage stages, and a cooking system corresponding to the dish cooking stage. Each cooking management subsystem is used to manage the execution work of each stage in cooking. For example, in the food warehousing stage, the warehouse management system can manage the storage temperature of the warehouse storage space, record the storage information of the warehouse storage space, and so on. In addition, the cooking management system also includes a control system, which is connected to each cooking management subsystem. The control system can be specifically used to generate cooking management data corresponding to each stage in the cooking process, so that each cooking management subsystem can manage the cooking process according to the cooking management data.

[0067] In the above embodiment, the control system parses the target electronic recipe required for cooking to obtain the cooking management data corresponding to each stage in the cooking process corresponding to the target electronic recipe, so that each cooking management subsystem performs cooking management according to the cooking management data at each stage in the cooking process, thereby realizing intelligent management of the cooking process. Among them, the target electronic recipe can be determined according to the target order data, and the target order data can be the order data of the user on the online meal ordering software, the order data of the offline meal ordering, or the order data corresponding to the order prepared in advance by the merchant according to the actual situation, etc. The control system obtains the target electronic recipe corresponding to the target order data based on the target order data, and determines at least one cooking management data by parsing the target electronic recipe, so that the cooking management subsystem performs cooking management, which helps to improve the intelligence of the cooking process compared with the manual cooking management method in the prior art.

[0068] In any embodiment of the present application, optionally, the cooking management subsystem may include a warehouse management system and a cooking system, wherein the control system is respectively connected to the warehouse management system and the cooking system; the at least one cooking management data includes clean vegetable package data, warehousing data, outbound data and cooking data; accordingly, step 102 may specifically include: the warehouse management system controls the warehouse to store the clean vegetable packages corresponding to the clean vegetable package data according to the warehousing data and adjusts the storage parameters of the warehouse, and performs outbound management of the clean vegetable packages in the warehouse according to the outbound data; and the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages according to the cooking data.

[0069] In the above embodiment, the cooking management subsystem includes a warehouse management system and a cooking system. The warehouse management system is used to manage the warehousing and outbound delivery of clean vegetable packages, so that the warehousing and outbound delivery processes of the clean vegetable packages match the clean vegetable package data. In addition, the cooking system is used to manage the cooking stage of the ingredients. The cooking data may specifically include cooking equipment corresponding to the target electronic recipe and the clean vegetable packages required for the target electronic recipe, so that the control system can control the corresponding cooking equipment to cook and process the required clean vegetable packages according to the cooking data, thereby realizing intelligent management of the warehousing, outbound and processing processes of the ingredients.

[0070] In any embodiment of the present application, optionally, the control system includes a first clean vegetable statistics module; the method further includes:

[0071] Step 103, the first clean vegetable statistics module obtains the first clean vegetable data required for any target order according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the first clean vegetable data and the order identifier corresponding to the target order, wherein the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0072] In the above embodiment, after the control system obtains the target order data, it can obtain the corresponding target electronic recipe based on the target order corresponding to the target order data. For example, if the target order corresponding to the target order data is an order for dish A, then the target electronic recipe corresponding to the target order is the electronic recipe for dish A. Furthermore, based on the target electronic recipe corresponding to the target order, the first clean vegetable data required for the target order is obtained from the target electronic recipe. In the embodiment of the present application, the clean vegetables can be ingredients directly used for dish processing. For example, if the dish is "shredded potatoes with hot peppers", the clean vegetables can include shredded potatoes obtained by washing, peeling, shredding, and soaking potatoes, and shredded green peppers obtained by washing, removing the stems, seeds, and shredding hot peppers. The first clean vegetable data is the clean vegetable ingredient data corresponding to a target order. For example, the dish corresponding to the target order is "shredded potatoes with green peppers", and the first clean vegetable data corresponding to the target order is 200g of shredded potatoes and 50g of shredded green peppers. After determining the first clean vegetable data required for the target order, the merchant can refer to the first clean vegetable data to stock the clean vegetables. For example, the first clean vegetable data required for a target order is 200g of shredded potatoes and 50g of shredded green peppers. The merchant sends the first clean vegetable data required for all target orders to the clean vegetable processing center, and the clean vegetable processing center can equip each target order with the clean vegetable packages required for each target order according to the first clean vegetable data required for all target orders. The method of parsing the first clean vegetable data required for each target order through electronic recipes solves the problem of relying on manual experience to count the clean vegetable purchase quantity in the prior art, facilitates merchants to accurately estimate the clean vegetable quantity required for the target order, and effectively guides merchants to purchase clean vegetables. Furthermore, after determining the first clean vegetable data corresponding to each target order, the clean vegetable package label information corresponding to each target order can also be generated according to the first clean vegetable data corresponding to each target order, the order identification and the electronic recipe. Taking the target order corresponding to "shredded potatoes with green peppers" as an example, assuming that the order identification corresponding to the target order is 1, and the electronic recipe of "shredded potatoes with green peppers" is A, the first clean vegetable data corresponding to "shredded potatoes with green peppers" is 200g shredded potatoes and 50g shredded green peppers, then the corresponding clean vegetable package label information should include the order identification 1, the electronic recipe A and the first clean vegetable data, i.e. 200g shredded potatoes and 50g shredded green peppers. When processing and packaging the clean vegetables, the clean vegetable processing center can attach a clean vegetable package label with clean vegetable package label information to the clean vegetable package packaging, so that merchants can directly determine the target order corresponding to the clean vegetable package by identifying the order logo on the clean vegetable package label when making target orders, and identify the electronic recipe on the clean vegetable package label, so as to make orders according to the electronic recipes, ensuring the accuracy of the order's clean vegetable quantity and the taste of the dishes, thereby realizing the purchasing, processing and other process management of the target order based on the clean vegetable package label information.

[0073] In any embodiment of the present application, optionally, the control system includes a second clean vegetable statistics module; the method further includes:

[0074] Step 104, the second clean vegetable statistics module obtains the second clean vegetable data required for all target orders according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the second clean vegetable data and the order identifier corresponding to the target order, wherein the second clean vegetable data includes clean vegetable types and corresponding clean vegetable specifications, and the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0075] In the above embodiment, after the control system receives the target order data, it can obtain the corresponding electronic recipe based on the target order corresponding to the target order data. For example, if the target order corresponding to the target order data is an order for dish A, then the electronic recipe corresponding to the target order is the electronic recipe for dish A. The types of clean vegetables required for dish A and the demand for each required clean vegetable indicated by the electronic recipe can be used to determine the clean vegetables required for the target order. Furthermore, on the premise that the clean vegetables required for each target order are known, the types of second clean vegetables required for all target orders and the specifications of the second clean vegetables can be counted. In the embodiment of the present application, the clean vegetables can be ingredients directly used for dish processing. For example, if the dish is "shredded potatoes with hot peppers", the clean vegetables can include shredded potatoes obtained by washing, peeling, shredding, and soaking potatoes, and shredded green peppers obtained by washing, removing stems, seeds, and shredding hot peppers. The second clean vegetables refer to the clean vegetable ingredient data corresponding to all target orders. For example, the target orders include 5, including 2 orders for "spicy pepper and potato shreds" and 3 orders for "spicy pepper and pork fried". The clean vegetables required for one "spicy pepper and potato shreds" include 200g of potato shreds and 50g of green pepper shreds, and the clean vegetables required for one "spicy pepper and pork fried" include 150g of green pepper cubes and 100g of pork slices. It can be determined that the second clean vegetables required for all target orders include 400g of potato shreds, 100g of green pepper shreds, 450g of green pepper cubes, and 300g of pork slices. After determining the second clean vegetable data required for the target orders, the merchant The second clean vegetable data can be used as a reference for stocking clean vegetables. For example, the merchant sends the second clean vegetable data required for all target orders (the second clean vegetable data includes the types of second clean vegetables and the specifications of each second clean vegetable) to the clean vegetable processing center. The clean vegetable processing center can then equip the clean vegetable packages required for each target order according to the second clean vegetable data required for all target orders. This solves the problem of relying on manual experience to count the clean vegetable purchase quantities in the prior art by parsing the second clean vegetable data required for each target order through electronic recipes, making it convenient for merchants to accurately estimate the clean vegetable quantities required for target orders, and effectively guiding merchants in terms of clean vegetable purchase quantities. Furthermore, after determining the second clean vegetable data corresponding to all target orders, in order to facilitate process management during clean vegetable storage, clean vegetable cooking, etc., clean vegetable package label information corresponding to each second clean vegetable required for the target order can also be generated based on the second clean vegetable data corresponding to the target order, the order identification and the electronic recipe, so that the clean vegetable processing center can pack the clean vegetables according to the second clean vegetable data indicated on the clean vegetable package label information, and a clean vegetable package label carrying the clean vegetable package label information is attached to the clean vegetable package. For example, the second clean vegetable required for the target order includes 400g shredded potatoes, 100g shredded green peppers, 450g green pepper cubes, and 300g pork slices. The shredded potato clean vegetable package includes 400g shredded potatoes. The shredded potato clean vegetable package label information includes the order identification of the target order of "shredded potatoes with hot peppers" and the electronic recipe corresponding to "shredded potatoes with hot peppers", and indicates that the specification of "shredded potatoes" is 400g.It is convenient for merchants to determine the target order corresponding to the clean vegetable package by directly identifying the order logo on the clean vegetable package label when making target orders, and to identify the electronic recipe on the clean vegetable package label so as to make orders according to the electronic recipe, ensuring the accuracy of the order's clean vegetable quantity and the taste of the dishes, thereby realizing the purchase, processing and other process management of the target order based on the clean vegetable package label information.

[0076] In any embodiment of the present application, optionally, the warehouse management system includes a food storage unit; the food storage unit is used to manage the storage process of the clean vegetable package; the method also includes:

[0077] Step 105, the food warehousing unit obtains the storage location and storage environment parameters of the clean vegetable package to be stored in the warehouse according to the clean vegetable package data corresponding to the clean vegetable package to be stored and the warehousing data, and adjusts the storage environment of the storage location according to the storage environment parameters.

[0078] In the above embodiment, the clean vegetable package to be stored may be a food package with a pre-set food label. The food label carries the storage data (i.e., storage data) and the electronic recipe corresponding to the clean vegetable package to be stored. The storage data includes storage location parameters and storage environment parameters. The food label may be determined based on order information, such as counting the order data of the store, determining the electronic recipe corresponding to each order, and generating the food label according to the required food, required food specifications, and storage environment parameters corresponding to the required food contained in the electronic recipe. The food label may specifically include food type, food specifications, food storage time, storage environment parameters, wherein the storage environment parameters may specifically include storage temperature parameters, storage humidity parameters, etc. For example, the food label may be a QR code identifier, and the warehouse management system may include a QR code scanning device. The QR code identifier of the clean vegetable package to be stored is scanned by the QR code scanning device to obtain the storage data and the electronic recipe. The food label may also be an RFID electronic tag, and the warehouse management system may include an RFID electronic tag reader to read the storage data and the electronic recipe in the RFID electronic tag. Of course, the clean vegetable package to be stored can also be accompanied by only an identification code, and the warehouse management system matches the pre-set ingredient label information based on the identification code, thereby obtaining the storage data and electronic recipes corresponding to the clean vegetable package to be stored. The warehouse management system reads the ingredient label corresponding to the clean vegetable package to be stored, thereby obtaining the storage data and electronic recipes of the clean vegetable package to be stored carried by the ingredient label. Among them, the storage data matches the category, shape and other information of the clean vegetable package to be stored, for example, the storage data corresponding to shredded potatoes and potato cubes are different. The storage data can be data such as storage location, storage environment parameters, etc. directly read from the ingredient label, for example, the ingredient label carries a pre-planned storage location and a pre-determined storage temperature parameter; the storage data can also be based on the data read from the ingredient label, and the data is obtained by performing certain data analysis and processing, for example, the ingredient label carries an electronic recipe identification or an electronic recipe, and the electronic recipe records the storage environment parameters of the required ingredients, that is, the electronic recipe can be obtained through the ingredient label, and the storage environment parameters are determined by using the electronic recipe. The storage environment parameters recorded in the electronic recipe are set to adapt to different types of ingredients, ingredient forms and dishes.Furthermore, based on the storage data, the target storage data corresponding to the clean vegetable package to be stored can be determined. The target storage data should include at least one of the storage location and storage environment parameters. For example, for a warehouse containing multiple storage spaces, the storage data can be the storage location. When the food is stored, the food is directly placed in the corresponding storage space. The storage data can also be the storage location and storage environment parameters. When the food is stored, not only the food should be placed in the corresponding storage space, but also the working parameters of the corresponding storage space should be configured according to the storage environment parameters so that the environmental parameters of the storage space match it. For another example, for a warehouse containing only one storage space, the storage data can be the storage environment parameters. When the food is stored, the food is placed in the warehouse and the working parameters of the warehouse are configured. This ensures that the stored food is stored in a more reasonable environment, which helps to preserve the quality and freshness of the stored food.

[0079] In any embodiment of the present application, optionally, the warehouse management system includes a first food outbound unit; corresponding to the above step 103, the method further includes:

[0080] Step 106: the first food outbound unit calculates a first outbound demand corresponding to a target period according to the outbound data statistics, and obtains a storage location of an outbound clean vegetable package matching the first outbound demand;

[0081] In the above embodiment, the first outbound demand is used to indicate which clean vegetable packages should be taken out from the warehouse within the target period, and the outbound clean vegetable packages corresponding to the first outbound demand are the clean vegetable packages corresponding to the above-mentioned first clean vegetable data. The outbound data is determined based on the target electronic recipe, that is, the dish corresponding to the electronic recipe that needs to be cooked controls the ingredients corresponding to the dish to be outbound from the warehouse. For example, if "green pepper and potato shreds" need to be cooked, the clean vegetable package (i.e., ingredients) corresponding to "green pepper and potato shreds" is controlled to be outbound from the warehouse. After determining the target electronic recipe, the target electronic recipe can be parsed to determine the target ingredient information corresponding to the electronic recipe, wherein the target ingredient information can be the type and specification of ingredients required for cooking dishes, for example, the electronic recipe of "green pepper and potato shreds" is parsed to determine that the target ingredient information is 50g green pepper shreds and 200g potato shreds, and the electronic recipe of "scrambled eggs with tomatoes" is parsed to determine that the target ingredient information is 100g egg liquid and 150g tomato cubes. The target ingredient information can also be the ingredient identifier corresponding to the ingredients required for cooking dishes, for example, the electronic recipe of "green pepper and potato shreds" is parsed to determine that the target ingredient information is clean vegetable package No. 1, and the electronic recipe of "scrambled eggs with tomatoes" is parsed to determine that the target ingredient information is clean vegetable package No. 2. Further, according to the target ingredient information, the storage location information of the target ingredient in the warehouse is queried, and according to the target ingredient information and the storage location corresponding to the corresponding target ingredient, the food outbound data is determined, and then the first outbound demand corresponding to the target period is counted from the outbound data of the food, that is, which outbound clean vegetable packages should be taken out from the warehouse in a certain target period. It should be noted that in different application scenarios, the food outbound data may only include the target food information. For example, for smaller warehouses, the storage location of the food is not distinguished when it is put into the warehouse, and all the food is stacked together. The food outbound data may also only include the storage location corresponding to the target food. For example, for large warehouses with clear area divisions, each clean vegetable package is stored in a specific independent space. You only need to know the storage location to take out the corresponding clean vegetable package at the specific storage location without any doubt. The food outbound data may also include the target food information and the storage location of the target food. For example, the warehouse is divided into larger storage spaces, and each storage space can hold multiple clean vegetable packages. The staff can find the clean vegetable package corresponding to the target ingredient information in the specific storage space according to the storage location.

[0082] In any embodiment of the present application, optionally, the warehouse management system includes a second food outbound unit; corresponding to the above step 104, the method further includes:

[0083] Step 107, the second food outbound unit calculates the second outbound demand corresponding to the target period according to the outbound data statistics, and obtains the storage location and outbound quantity of the outbound clean vegetable package matching the second outbound demand;

[0084] In the above embodiment, the second outbound demand is used to indicate which clean vegetable packages should be taken out from the warehouse within the target time period, and the outbound clean vegetable packages corresponding to the second outbound demand are the outbound clean vegetable packages corresponding to the above second clean vegetable data. Parsing is performed based on the target electronic recipe to determine the ingredient information corresponding to different electronic recipes, wherein the ingredient information may be the types and specifications of ingredients required for cooking dishes, for example, the electronic recipe of "green pepper and potato shreds" is parsed to determine that the ingredient information corresponding to the electronic recipe is 50g of green pepper shreds and 200g of potato shreds, and for another example, the electronic recipe of "scrambled eggs with tomatoes" is parsed to determine that the ingredient information is 100g of egg liquid and 150g of tomato cubes, and the electronic recipes included in the electronic recipe set are statistically analyzed to obtain one or more types of ingredients required for the electronic recipe set and the specifications of each ingredient, for example, the ingredient information corresponding to each electronic recipe in the electronic recipe set is accumulated to determine the ingredient specifications. Furthermore, based on the types and specifications of ingredients corresponding to the electronic recipe set, the storage location information of the corresponding types of ingredients in the warehouse is queried, and based on the specifications of at least one ingredient corresponding to the electronic recipe set and the storage location corresponding to the corresponding type of ingredient, the ingredient outbound data is determined, and then the second outbound demand corresponding to the target time period is counted from the ingredient outbound data, that is, which outbound clean vegetable packages should be taken out from the warehouse in a certain target time period. The second outbound demand may include the storage locations of various types of target ingredients and the corresponding demand specifications (i.e., outbound quantities) of various types of target ingredients, so as to take out outbound clean vegetable packages with corresponding demand specifications from the storage locations.

[0085] Corresponding to steps 106 and 107, in step 102, "the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages according to the cooking data" is specifically: the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages shipped out of the warehouse according to the cooking data.

[0086] In the above embodiment, after obtaining the clean vegetable packages for delivery according to the first delivery demand and the second delivery demand, the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages for delivery based on the cooking data. The cooking data should specifically include the clean vegetable packages required for cooking and the cooking program corresponding to the clean vegetable packages, for example, a clean vegetable package corresponding to "scrambled eggs with tomatoes" and a cooking program for "scrambled eggs with tomatoes".

[0087] In any embodiment of the present application, optionally, the cooking system obtains the cooking capacity of the cooking device; and comprehensively controls the cooking sequence of the cooking device according to the cooking capacity and the cooking data, wherein the cooking sequence includes the sequence of multiple target electronic recipes on multiple cooking devices and / or the sequence of multiple target electronic recipes on any one of the cooking devices.

[0088] In the above embodiment, since different cooking devices have different cooking capabilities, the cooking system can select cooking devices with corresponding cooking capabilities to run the target electronic recipe to achieve cooking according to the different cooking capabilities of the cooking devices when performing cooking management, and determine the cooking order corresponding to the selected cooking devices. For example, the cooking device can be a noodle cooker, and its corresponding cooking capability is cooking noodles. The cooking device can be a stir-fry machine, and its corresponding cooking capability is stir-frying. For another example, stir-fry machines can be divided into many types, and different types of stir-fry machines can cook different types of dishes. Based on the cooking capabilities of the cooking devices, the execution device of each target electronic recipe and the cooking order corresponding to each execution device are determined, where the execution device can be one or more.

[0089] In any embodiment of the present application, optionally, the cooking management subsystem further includes an information recording module; and the method further includes:

[0090] Step 108: the information recording module uses the target electronic recipe as an identifier, identifies the target electronic recipe at an operation node, and records pre-execution information and / or actual execution information of the target electronic recipe or the ingredients corresponding to the target electronic recipe at the operation node, wherein the pre-execution information includes adjustable pre-execution information and / or mandatory execution information;

[0091] Step 109, the information recording module obtains the first type of pre-execution information according to the target electronic recipe; compares the first type of pre-execution information in the current operation node with the actual execution information, and generates the second type of pre-execution information of the next operation node;

[0092] In the above embodiment, the cooking management subsystem also includes an information recording module, which can be specifically used to record various execution information in the cooking process, wherein the cooking process is implemented based on the execution of the target electronic recipe on each operation node, and the operation node corresponds to each cooking step of the target electronic recipe. In the embodiment of the present application, the various cooking steps of the target electronic recipe are not only limited to specific ingredient cooking steps such as heating, stir-frying, etc., but can also include a series of steps related to the complete cooking process such as ingredient warehousing, ingredient warehousing, etc. In this embodiment, the information recording module uses the target electronic recipe as an identifier to identify the target electronic recipe corresponding to each operation node, and records the pre-execution information and / or actual execution information of each cooking step corresponding to the target electronic recipe, wherein the pre-execution information may specifically refer to the standard execution information corresponding to the cooking step indicated by the target electronic recipe (for example, setting the heating power to 2kw), and the pre-execution information includes adjustable pre-execution information and mandatory execution information. The adjustable pre-execution information is content that the user can adjust as needed (for example, the amount of seasoning added), the mandatory execution information is information that must be executed according to certain standards (for example, turning off the heat after the dish is cooked), and the actual execution information is the actual execution information (for example, the standard execution information is to set the heating power to 2kw, and the actual setting is 2.5kw), or the pre-execution information and / or actual execution information related to the ingredients corresponding to each cooking step of the target electronic recipe is recorded, for example, the pre-execution information is to add 10g of vinegar, and the actual execution information is to add 8g of vinegar.

[0093] Furthermore, the information recording module can also adjust the execution information of the next operation node according to the information execution status corresponding to each operation node, for example, obtaining the pre-execution information corresponding to operation node 1 as the first type of pre-execution information, comparing the actual execution information corresponding to operation node 1 with the first type of pre-execution information, and then generating the pre-execution information corresponding to the next operation node, namely operation node 2 (i.e., the second type of pre-execution information) according to the comparison result. Specifically, if the actual execution information does not match the first type of pre-execution information, for example, 8g of vinegar is actually added, and the first type of pre-execution information is to add 10g of vinegar, then the pre-execution information originally corresponding to the next operation node is to add 5g of sugar, which can be adjusted to add 4g of sugar. In this way, the cooking tasks corresponding to each operation node can be adaptively adjusted according to the actual execution information to improve the cooking effect.

[0094] In any embodiment of the present application, optionally, the cooking management subsystem further includes a recommendation management module; and the method further includes:

[0095] Step 110, the recommendation management module collects statistics on the information of the corresponding electronic recipes according to the historical time period defined by the user, and represents the recommended electronic recipe summary data according to the statistical results; the electronic recipe summary data selected by the user according to the recommendation management system is received, analyzed and managed by the cooking management system;

[0096] In the above embodiment, the cooking management subsystem also includes a recommendation management module, which can be used to make production plan recommendations based on the historical execution information of the electronic recipe, specifically, to obtain a historical time period, wherein the historical time period specifically refers to a time period that requires historical data reference when formulating a production plan for a certain target time period, for example, when formulating a production plan for Friday, you can refer to the historical data from Monday to Thursday, and when formulating a production plan during the New Year's Day, you can refer to the historical data during the New Year's Day of the previous three years. After determining the historical time period, you can query the electronic recipe usage data related to the historical time period in the historical electronic recipe usage data record saved in the merchant management terminal, for example, obtain the electronic recipe usage data from Monday to Thursday, and the electronic recipe usage data during the New Year's Day of the previous three years. Then, the electronic recipe usage data in the historical time period is statistically analyzed (i.e., the recommendation management module counts the information of the corresponding electronic recipe according to the historical time period defined by the user), and the analytical data of the electronic recipe usage in the historical time period is determined. For example, since the cooking of dishes is realized based on the execution of the electronic recipe program, the number of electronic recipes used can reflect the cooking situation of the dishes of the merchant in the historical time period. By counting the number of electronic recipes used in the historical time period, the analysis data such as the trend of the number of electronic recipes used of one or more types in the historical time period and the trend of the number of electronic recipes used of all types can be obtained. Further, the production plan data based on the electronic recipe can be formulated according to the analytical data of the electronic recipe usage corresponding to the historical time period. Specifically, the production recommendation data of the electronic recipe can be generated according to the analytical data. After the merchant confirms the production recommendation data, the production plan is formulated according to the confirmed production recommendation data, so that the work of the production links such as the purchase and storage of ingredients can be guided according to the production plan. For example, the electronic recipe usage data for the historical time period includes the number of electronic recipes corresponding to "roast duck" used during the New Year's Day period in the past three years. After statistical analysis, the changing trend of the number of electronic recipes used for "roast duck" in the past three years is determined. Assuming that the number of electronic recipes used for "roast duck" in the past three years has changed steadily, the production recommendation data for the electronic recipe for "roast duck" during the New Year's Day period can be generated according to the average number of electronic recipes used for "roast duck" in these three years. After confirmation by the merchant, the production recommendation data can be used as the production plan for "roast duck" during the New Year's Day period, so as to use the production plan to determine how much raw materials, seasonings, sauces, ingredients and other ingredients needed for "roast duck" to prepare in advance, as well as to determine plans such as the procurement channels for the ingredients and the storage conditions for the ingredients.

[0097] In any embodiment of the present application, optionally, the cooking management subsystem further includes an inventory reference module; and the method further includes:

[0098] Step 111, the inventory reference module parses the electronic recipe execution data to obtain corresponding raw material usage data and / or finished product production data, obtains raw material delivery data and / or finished product sales data, obtains corresponding raw material inventory data based on the raw material usage data and the raw material delivery data, and / or obtains finished product inventory data based on the finished product production data and the finished product sales data;

[0099] In the above embodiment, the cooking management subsystem also includes an inventory reference module, which can inventory the use of raw materials and the production of finished products. Specifically, the electronic recipe execution data in the restaurant is counted. Taking the way that the smart kitchen equipment runs the electronic recipe for food processing as an example, the electronic recipes that need to be counted that have been run by the smart kitchen equipment are counted, that is, the electronic recipe execution data is obtained. The electronic recipe records the specifications of various raw materials required for cooking food. For example, dish A requires an egg and dish B requires 50g of pork slices. The raw material usage data can be obtained by parsing the electronic recipe execution data. In addition, the electronic recipe also records the finished product specifications of the cooked food, such as producing one dish A and 200g of dish B. The above-mentioned data types obtained by parsing the electronic recipe execution data can be determined according to the actual planned inventory content. For example, if the planned inventory of raw material data only needs to parse the raw material usage data, and if the planned inventory of finished product data only needs to parse the finished product production data, the planned inventory of raw material data and finished product data requires parsing these two types of data. Further, the raw material outbound data and / or finished product sales data are obtained according to the content of the planned inventory, so as to conduct raw material inventory according to the raw material usage data and raw material outbound data, and determine the quantifiable raw material inventory data, and / or conduct finished product data inventory according to the finished product production data and finished product sales data to determine the finished product inventory data. For example, the electronic recipe execution data is parsed to determine that the raw material usage data is 5kg of pork slices, and the raw material outbound data is 5.5kg of pork slices, indicating that the raw material outbound data does not match the raw material usage data, and then it can be specifically determined whether the difference in quantity is within a reasonable range, such as whether it is within the range of cooking loss and transportation loss, so as to more clearly control the use of raw materials.

[0100] In any embodiment of the present application, optionally, the cooking management subsystem further includes an adjustment module; and the method further includes:

[0101] Step 112, the adjustment module automatically obtains the first weight of the actual prepared ingredients; adjusts the corresponding cooking parameters of the target electronic recipe based on the difference information between the first weight and the second weight of the ingredients marked for preparation in the target electronic recipe; and executes the cooking task of the dish in the target electronic recipe according to the adjusted cooking parameters.

[0102] In the above embodiment, the cooking management subsystem also includes an adjustment module, which can adjust the cooking parameters based on the actual amount of ingredients added or prepared during the food cooking process. Specifically, the adjustment module obtains the actual weight of the prepared ingredients, i.e., the first weight, and obtains the standard weight of the prepared ingredients corresponding to the target electronic recipe, i.e., the second weight, and adjusts the corresponding cooking parameters of the target electronic recipe based on the difference between the first weight and the second weight. For example, if the first weight of the actual prepared ingredients is 200g of potato shreds, and the standard amount of prepared ingredients corresponding to potato shreds, i.e., the second weight, is 300g, then other ingredients, seasonings, firepower and other parameters should be adjusted adaptively. For example, if the dish is green pepper and potato shreds, and the standard amount of green pepper shreds is 100g, then the green pepper shreds can be adaptively adjusted to 150g to match the actual weight of potato shreds, to ensure that the amounts of various ingredients are reasonably matched, the amount of seasonings is adaptively adjusted to ensure the taste of the dish, and the firepower parameters are adaptively adjusted to ensure the cooking quality of the dish.

[0103] Furthermore, an embodiment of the present application provides a cooking management system, which is used to implement the above cooking management method. The system includes: a control system and at least one cooking management subsystem connected thereto, such as Figure 2 As shown, optionally, the cooking management system may include any one of the following or a combination thereof: a warehouse management system corresponding to the cooking management subsystem, a cooking system, an information recording module, a recommendation management module, an inventory reference module, an adjustment module, and a first clean vegetable statistics module and a second clean vegetable statistics module included in the control system, and a food warehousing unit, a first food outgoing unit, and a second food outgoing unit included in the warehouse management system.

[0104] Further, as Figure 1 The specific implementation of the method, the embodiment of the present application provides a cooking management device, the device comprising:

[0105] A management data acquisition module, used for the control system to acquire a target electronic recipe required for cooking, and to parse the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe;

[0106] A management module is used for at least one of the cooking management subsystems to perform cooking management according to the at least one cooking management data.

[0107] Optionally, at least one of the cooking management subsystems includes a warehouse management system and a cooking system, wherein the control system is connected to the warehouse management system and the cooking system respectively; the at least one cooking management data includes clean vegetable package data, storage data, storage data and cooking data;

[0108] The management module is also used for: the warehouse management system controls the warehouse to store the clean vegetable packages corresponding to the clean vegetable package data and adjusts the storage parameters of the warehouse according to the incoming data, and performs outbound management of the clean vegetable packages in the warehouse according to the outbound data; and the cooking system controls the corresponding cooking equipment to cook the clean vegetable packages according to the cooking data.

[0109] Optionally, the control system includes a first clean vegetable statistics module; the device is also used for: the first clean vegetable statistics module obtains the first clean vegetable data required for any target order according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the first clean vegetable data and an order identifier corresponding to the target order, wherein the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0110] Optionally, the control system includes a second clean vegetable statistics module; the device is also used for: the second clean vegetable statistics module obtains the second clean vegetable data required for all target orders according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the second clean vegetable data and an order identifier corresponding to the target order, wherein the second clean vegetable data includes clean vegetable types and corresponding clean vegetable specifications, and the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

[0111] Optionally, the warehouse management system includes a food warehousing unit; the device is also used for: the food warehousing unit obtains the storage location and storage environment parameters of the clean vegetable packages to be stored in the warehouse according to the clean vegetable package data corresponding to the clean vegetable packages to be stored and the warehousing data, and adjusts the storage environment of the storage location according to the storage environment parameters.

[0112] Optionally, the warehouse management system includes a first food outbound unit; the device is further used for: the first food outbound unit counts a first outbound demand corresponding to a target period according to the outbound data, and obtains a storage location of an outbound clean vegetable package matching the first outbound demand;

[0113] The warehouse management system includes a second food outbound unit; the device is further used for: the second food outbound unit counts the second outbound demand corresponding to the target period according to the outbound data, and obtains the storage location and outbound quantity of the outbound clean vegetable package matching the second outbound demand;

[0114] The cooking system controls corresponding cooking equipment to cook the clean vegetable packages shipped out of the warehouse according to the cooking data.

[0115] Optionally, the device is further used for: the cooking system acquiring the cooking capacity of the cooking device; comprehensively controlling the cooking sequence of the cooking device according to the cooking capacity and the cooking data, wherein the cooking sequence includes the sequence of multiple target electronic recipes on multiple cooking devices and / or the sequence of multiple target electronic recipes on one cooking device;

[0116] Optionally, the cooking management system further includes an information recording module; the device is further used for: the cooking management subsystem further includes an information recording module; the device is further used for:

[0117] The information recording module uses the target electronic recipe as an identifier, identifies the target electronic recipe at an operation node, and records pre-execution information and / or actual execution information of the target electronic recipe or the ingredients corresponding to the target electronic recipe at the operation node, wherein the pre-execution information includes adjustable pre-execution information and / or mandatory execution information;

[0118] The information recording module obtains the first type of pre-execution information according to the target electronic recipe; compares the first type of pre-execution information in the current operation node with the actual execution information to generate the second type of pre-execution information of the next operation node;

[0119] The cooking management subsystem also includes a recommendation management module; the device is also used for:

[0120] The recommendation management module collects statistics on the information of the corresponding electronic recipes according to the historical time period defined by the user, and represents the recommended electronic recipe summary data according to the statistical results; the electronic recipe summary data selected by the user according to the recommendation management system is received, analyzed and managed by the cooking management system;

[0121] The cooking management subsystem also includes an inventory reference module; the device is also used for:

[0122] The inventory reference module parses the electronic recipe execution data to obtain corresponding raw material usage data and / or finished product production data, obtains raw material delivery data and / or finished product sales data, obtains corresponding raw material inventory data based on the raw material usage data and the raw material delivery data, and / or obtains finished product inventory data based on the finished product production data and the finished product sales data;

[0123] The cooking management subsystem also includes an adjustment module; the device is also used for:

[0124] The adjustment module automatically obtains a first weight of actual prepared ingredients; adjusts corresponding cooking parameters of the target electronic recipe based on difference information between the first weight and a second weight of the ingredients marked for preparation in the target electronic recipe; and executes a cooking task of the dish of the target electronic recipe according to the adjusted cooking parameters.

[0125] It should be noted that for other corresponding descriptions of the functional units involved in the cooking management device provided in the embodiment of the present application, reference can be made to Figure 1 The corresponding description in the method will not be repeated here.

[0126] Based on the above Figure 1 The method shown in the embodiment of the present application is accordingly provided with a storage medium on which a computer program is stored, and when the computer program is executed by a processor, the above-mentioned Figure 1 Cooking management method shown.

[0127] Based on this understanding, the technical solution of the present application can be embodied in the form of a software product, which can be stored in a non-volatile storage medium (which can be a CD-ROM, a USB flash drive, a mobile hard disk, etc.), and includes a number of instructions for enabling a computer device (which can be a personal computer, a server, or a network device, etc.) to execute the methods described in each implementation scenario of the present application.

[0128] Based on the above Figure 1 The method shown in the figure, and the virtual device embodiment, in order to achieve the above purpose, the embodiment of the present application also provides a computer device, which can be a personal computer, a server, a network device, etc., and the computer device includes a storage medium and a processor; the storage medium is used to store a computer program; the processor is used to execute the computer program to achieve the above Figure 1 Cooking management method shown.

[0129] Optionally, the computer device may further include a user interface, a network interface, a camera, a radio frequency (RF) circuit, a sensor, an audio circuit, a WI-FI module, etc. The user interface may include a display, an input unit such as a keyboard, etc., and the optional user interface may also include a USB interface, a card reader interface, etc. The network interface may optionally include a standard wired interface, a wireless interface (such as a Bluetooth interface, a WI-FI interface), etc.

[0130] Those skilled in the art will appreciate that the computer device structure provided in this embodiment does not limit the computer device, and may include more or fewer components, or a combination of certain components, or different component arrangements.

[0131] The storage medium may also include an operating system and a network communication module. The operating system is a program that manages and saves the hardware and software resources of the computer device, and supports the operation of information processing programs and other software and / or programs. The network communication module is used to realize communication between the components inside the storage medium, and communication with other hardware and software in the physical device.

[0132] Through the description of the above implementation methods, technical personnel in this field can clearly understand that the present application can be implemented by means of software plus necessary general hardware platforms, and can also be implemented by hardware. The cooking management subsystem includes a warehouse management system and a cooking system, and the warehouse management system is used to manage the warehousing and outbound delivery of clean vegetable packages, so that the warehousing and outbound delivery processes of clean vegetable packages are matched with the clean vegetable package data, and the cooking system is used to manage the cooking stage of ingredients. The cooking data can specifically include cooking equipment corresponding to the target electronic recipe and the clean vegetable packages required for the target electronic recipe, so that the control system can control the corresponding cooking equipment to cook and process the required clean vegetable packages according to the cooking data, thereby realizing intelligent management of the warehousing, outbound and processing processes of ingredients.

[0133] Those skilled in the art will appreciate that the accompanying drawings are only schematic diagrams of a preferred implementation scenario, and the modules or processes in the accompanying drawings are not necessarily necessary for implementing the present application. Those skilled in the art will appreciate that the modules in the devices in the implementation scenario can be distributed in the devices of the implementation scenario according to the description of the implementation scenario, or can be changed accordingly and located in one or more devices different from the present implementation scenario. The modules of the above-mentioned implementation scenario can be combined into one module, or can be further split into multiple submodules.

[0134] The above serial numbers of this application are only for description and do not represent the advantages and disadvantages of the implementation scenarios. The above disclosure is only a few specific implementation scenarios of this application, but this application is not limited to them, and any changes that can be thought of by technicians in this field should fall within the scope of protection of this application.

Claims

1. A cooking management method, characterized in that: For a cooking management system, the cooking management system includes a control system and at least one cooking management subsystem connected thereto, the method comprising: The control system acquires a target electronic recipe required for cooking, and analyzes the target electronic recipe to obtain at least one cooking management data corresponding to the target electronic recipe; At least one of the cooking management subsystems performs cooking management according to the at least one cooking management data; The at least one cooking management subsystem includes a warehouse management system and a cooking system, wherein the control system is connected to the warehouse management system and the cooking system respectively; the at least one cooking management data includes clean vegetable package data, storage data, outbound data and cooking data; The at least one cooking management subsystem performs cooking management according to the at least one cooking management data, including: The warehouse management system controls the warehouse to store the clean vegetable packages corresponding to the clean vegetable package data according to the warehouse entry data, and performs outbound management of the clean vegetable packages in the warehouse according to the outbound data; and The cooking system controls corresponding cooking equipment to cook the clean vegetable package according to the cooking data.

2. The method according to claim 1, characterized in that The at least one cooking management subsystem performs cooking management according to the at least one cooking management data, further comprising: The warehouse management system adjusts storage parameters of the warehouse according to the incoming data.

3. The method according to claim 2, characterized in that The control system includes a first clean vegetable statistics module; the method also includes: The first clean vegetable statistics module obtains the first clean vegetable data required for any target order according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the first clean vegetable data and the order identifier corresponding to the target order, wherein the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

4. The method according to claim 3, characterized in that The control system includes a second clean vegetable statistics module; the method also includes: The second clean vegetable statistics module obtains the second clean vegetable data required for all target orders according to the target electronic recipe corresponding to the target order data, and obtains the clean vegetable package data according to the second clean vegetable data and the order identifier corresponding to the target order, wherein the second clean vegetable data includes clean vegetable types and corresponding clean vegetable specifications, and the clean vegetable package data is used to guide the purchase of clean vegetables required for the target order data.

5. The method according to claim 2, characterized in that: The warehouse management system includes a food storage unit; the method further includes: The food warehousing unit obtains the storage location and storage environment parameters of the clean vegetable package to be stored in the warehouse based on the clean vegetable package data corresponding to the clean vegetable package to be stored and the warehousing data, and adjusts the storage environment of the storage location according to the storage environment parameters.

6. The method according to claim 4, characterized in that The warehouse management system includes a first food outbound unit; the method further includes: The first food outbound unit calculates a first outbound demand corresponding to a target time period according to the outbound data statistics, and obtains a storage location of an outbound clean vegetable package matching the first outbound demand; The warehouse management system includes a second food outbound unit; the method further includes: The second food outbound unit calculates a second outbound demand corresponding to the target time period according to the outbound data statistics, and obtains the storage location and outbound quantity of the outbound clean vegetable package matching the second outbound demand; The cooking system controls corresponding cooking equipment to cook the clean vegetable packages shipped out of the warehouse according to the cooking data.

7. The method according to claim 2, characterized in that The method further comprises: The cooking system obtains the cooking capability of the cooking device; and comprehensively controls the cooking sequence of the cooking device according to the cooking capability and the cooking data, wherein the cooking sequence includes the sequence of multiple target electronic recipes on multiple cooking devices and / or the sequence of multiple target electronic recipes on any one of the cooking devices.

8. The method according to any one of claims 1 to 7, characterized in that: The cooking management subsystem further includes an information recording module; the method further includes: The information recording module uses the target electronic recipe as an identifier, identifies the target electronic recipe at an operation node, and records pre-execution information and / or actual execution information of the target electronic recipe or the ingredients corresponding to the target electronic recipe at the operation node, wherein the pre-execution information includes adjustable pre-execution information and / or mandatory execution information; The information recording module obtains the first type of pre-execution information according to the target electronic recipe; compares the first type of pre-execution information in the current operation node with the actual execution information to generate the second type of pre-execution information of the next operation node; The cooking management subsystem further includes a recommendation management module; the method further includes: The recommendation management module collects statistics on the information of the corresponding electronic recipes according to the historical time period defined by the user, and represents the recommended electronic recipe summary data according to the statistical results; the electronic recipe summary data selected by the user according to the recommendation management system is received, analyzed and managed by the cooking management system; The cooking management subsystem further includes an inventory reference module; the method further includes: The inventory reference module parses the electronic recipe execution data to obtain corresponding raw material usage data and / or finished product production data, obtains raw material delivery data and / or finished product sales data, obtains corresponding raw material inventory data based on the raw material usage data and the raw material delivery data, and / or obtains finished product inventory data based on the finished product production data and the finished product sales data; The cooking management subsystem further includes an adjustment module; the method further includes: The adjustment module automatically obtains a first weight of actual prepared ingredients; adjusts corresponding cooking parameters of the target electronic recipe based on difference information between the first weight and a second weight of the ingredients marked for preparation in the target electronic recipe; and executes a cooking task of the dish of the target electronic recipe according to the adjusted cooking parameters.

9. A cooking management system, characterized in that: The cooking management system comprises a control system and at least one cooking management subsystem connected thereto, and the cooking management system is used to execute the method according to any one of claims 1 to 8.

10. A storage medium having a computer program stored thereon, characterized in that: When the computer program is executed by a processor, the cooking management method according to any one of claims 1 to 8 is implemented.

11. A computer device comprising a storage medium, a processor, and a computer program stored in the storage medium and executable on the processor, characterized in that: When the processor executes the computer program, the cooking management method according to any one of claims 1 to 8 is implemented.

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