Method, apparatus, storage medium and electronic device for adjusting seasoning
By using the analytic hierarchy process to form a comparison matrix of the original seasoning group, the problem of wasted time and materials in the seasoning adjustment process is solved, and the seasoning group that efficiently matches the target flavor is achieved.
Patent Information
- Application Number
- CN202210772555.2
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- Filing Date
- 2022-06-30
- Publication Date
- 2026-01-23
- Estimated Expiration
- 2042-06-30
AI Technical Summary
The problem of wasting time and materials in the seasoning adjustment process makes it difficult for existing technologies to efficiently match the target flavor.
Using the analytic hierarchy process (AHP), a comparison matrix of the original seasoning groups is formed through the target layer, criterion layer, and scheme layer, and the original seasoning group that best matches the target flavor is selected.
It reduces time and material waste in the seasoning adjustment process, and improves the efficiency and accuracy of seasoning matching.
Smart Images
Figure CN115081234B_ABST
Abstract
Description
TECHNICAL FIELD
[0001] The present application relates to the field of computers, and in particular, to a seasoning adjustment method and device, a storage medium, and an electronic device. BACKGROUND
[0002] The metaverse is a virtual world linked and created by technological means, which maps and interacts with the real world, and is a digital living space with a new social system. The metaverse is essentially a virtualization and digitization process of the real world, which requires a large amount of modification of content production, economic systems, user experience, and physical world content. In the immersive metaverse, many complex and tedious processes or situations in reality cannot be determined, and the results of the simulation can be simulated by the virtuality of the metaverse. When self-studying a recipe in reality, multiple trial and error and adjustment are often required to obtain the ingredients in the perfect recipe. SUMMARY
[0003] The embodiments of the present application provide a seasoning adjustment method and device, a storage medium, and an electronic device to at least solve the technical problem of wasting time and materials in the seasoning adjustment process.
[0004] According to an aspect of an embodiment of the present application, a seasoning adjustment method is provided, comprising: in the case that a user inputs a target taste, inputting the target taste to a target layer of an analytic hierarchy process; determining a plurality of original seasoning groups from a plurality of original seasonings, wherein each of the original seasoning groups includes at least two original seasonings; inputting the plurality of original seasoning groups to a scheme layer of the analytic hierarchy process; forming a comparison matrix of the plurality of original seasoning groups through a criterion layer, the scheme layer, and the target layer of the analytic hierarchy process; and obtaining a target original seasoning group matched with the target taste according to the comparison matrix.
[0005] According to another aspect of an embodiment of the present application, a seasoning adjustment device is provided, comprising: a first input module configured to input a target taste to a target layer of an analytic hierarchy process in the case that a user inputs the target taste; a determination module configured to determine a plurality of original seasoning groups from a plurality of original seasonings, wherein each of the original seasoning groups includes at least two original seasonings; a second input module configured to input the plurality of original seasoning groups to a scheme layer of the analytic hierarchy process; a first processing module configured to form a comparison matrix of the plurality of original seasoning groups through a criterion layer, the scheme layer, and the target layer of the analytic hierarchy process; and a second processing module configured to obtain a target original seasoning group matched with the target taste according to the comparison matrix.
[0006] As an optional example, the determining module comprises: a selecting unit configured to select at least two of the plurality of original ingredients as a first original ingredient group from the plurality of original ingredients; a first replacing unit configured to replace any one of the first original ingredient group with a second original ingredient to obtain a second original ingredient group, and take the second original ingredient group as an original ingredient group from the plurality of original ingredient groups, wherein the second original ingredient is an ingredient from the plurality of original ingredient groups, and a similarity between a taste of the second original ingredient and a taste of the first original ingredient is greater than a first threshold; and a second replacing unit configured to replace any two of the first original ingredient group with a fifth original ingredient and a sixth original ingredient to obtain a third original ingredient group, and take the third original ingredient group as an original ingredient group from the plurality of original ingredient groups, wherein the fifth original ingredient and the sixth original ingredient are ingredients from the plurality of original ingredient groups, a similarity between a taste of the third original ingredient and a taste of the fifth original ingredient is greater than the first threshold, and a similarity between a taste of the fourth original ingredient and a taste of the sixth original ingredient is greater than the first threshold.
[0007] As an optional example, the first processing module comprises: a first calculating unit configured to calculate, through the criterion layer, a content ratio between original ingredients in each original ingredient group in the scheme layer; a second calculating unit configured to calculate a difference value of each original ingredient group and the target taste; and a processing unit configured to fill the difference value into a matrix to obtain the comparison matrix.
[0008] As an optional example, the first calculating unit comprises: a first processing subunit configured to determine each original ingredient group as a current original ingredient group, and perform the following operations on the current original ingredient group: determine a first content of a basic taste included in each original ingredient in the current original ingredient group; determine a target ratio between each basic taste in the target taste; and assign a target ratio value to each original ingredient in the current original ingredient group, so that a ratio between a second content of a basic taste obtained by multiplying each original ingredient in the current original ingredient group with the respective target ratio value and the target ratio is the target ratio.
[0009] As an optional example, the second calculating unit comprises: a second processing subunit configured to determine each original ingredient group as a current original ingredient group, and perform the following operations on the current original ingredient group: compare the current original ingredient group with the target taste to obtain a difference basic taste in the current original ingredient group; and calculate a sum of second contents of all difference basic tastes as the difference value corresponding to the current original ingredient group.
[0010] As an optional example, the second processing module comprises a determining unit configured to determine the original flavor group with the minimum difference value in the comparison matrix as the target original flavor group of the target taste.
[0011] As an optional example, the device further comprises a comparing module configured to compare the target original flavor group and the target taste to generate a difference information report; and a sending module configured to send the difference information report to a display device.
[0012] According to another aspect of the embodiments of the present application, a storage medium is provided, which stores a computer program. When the computer program is run by a processor, the above-mentioned flavor adjusting method is executed.
[0013] According to another aspect of the embodiments of the present application, an electronic device is provided, which comprises a memory and a processor. The memory stores a computer program, and the processor is configured to execute the above-mentioned flavor adjusting method by using the computer program.
[0014] In the embodiments of the present application, when a user inputs a target taste, the target taste is input to a target layer of an analytic hierarchy process; a plurality of original flavor groups are determined from a plurality of original flavors, wherein each of the original flavor groups comprises at least two original flavors; the plurality of original flavor groups are input to a scheme layer of the analytic hierarchy process; a comparison matrix of the plurality of original flavor groups is formed through a criterion layer, the scheme layer and the target layer of the analytic hierarchy process; and a target original flavor group matching the target taste is obtained according to the comparison matrix. In the above-mentioned method, various original flavors selected by the analytic hierarchy process are used as input conditions to obtain a target original flavor group of the target taste desired by the user, thereby achieving the purpose of reducing the waste of time and cost in the flavor adjusting process, and further solving the technical problem of waste of time and materials in the ingredient adjusting process. BRIEF DESCRIPTION OF DRAWINGS
[0015] The accompanying drawings, which are included to provide a further understanding of the present application and are incorporated in and constitute a part of this application, illustrate embodiments of the present application and serve to explain the present application. In the drawings:
[0016] Figure 1 is a flowchart of an optional flavor adjusting method according to an embodiment of the present application;
[0017] Figure 2 is an implementation flowchart of an optional flavor adjusting method according to an embodiment of the present application;
[0018] Figure 3 is a structural schematic diagram of an optional flavor adjusting device according to an embodiment of the present application;
[0019] Figure 4 is a schematic diagram of an optional electronic device according to an embodiment of the present application. DETAILED DESCRIPTION
[0020] In order to make the personnel in the art better understand the present application, the technical solutions in the embodiments of the present application will be described clearly and completely below in conjunction with the drawings in the embodiments of the present application. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments in the present application, all other embodiments obtained by those skilled in the art without creative work should belong to the scope of protection of the present application.
[0021] It should be noted that the terms “first”, “second”, and the like in the specification and claims of the present application and the above-mentioned drawings are used to distinguish similar objects, and do not necessarily indicate a specific order or sequence. It should be understood that the data thus used can be interchanged under appropriate circumstances, so that the embodiments of the present application described herein can be implemented in an order other than that illustrated or described herein. In addition, the terms “include” and “have” and any variations thereof are intended to cover non-exclusive inclusion, for example, a process, method, system, product or device including a series of steps or units does not necessarily have to be limited to those steps or units clearly listed, but can include other steps or units not clearly listed or inherent to these processes, methods, products or devices.
[0022] According to a first aspect of an embodiment of the present application, there is provided a method for adjusting seasoning, optionally as shown in Figure 1 The method comprises:
[0023] S102, in the case that a user inputs a target taste, inputting the target taste to a target layer of an analytic hierarchy process;
[0024] S104, determining a plurality of original seasoning groups from a plurality of original seasonings, wherein each original seasoning group includes at least two original seasonings;
[0025] S106, inputting the plurality of original seasoning groups to a scheme layer of the analytic hierarchy process;
[0026] S108, forming a comparison matrix of the plurality of original seasoning groups through a criterion layer, a scheme layer and a target layer of the analytic hierarchy process;
[0027] S110, obtaining a target original seasoning group matching the target taste according to the comparison matrix.
[0028] Optionally, in this embodiment, the target flavor can be sour:spicy = 1:1, sour:sweet = 1:2, or salty:sour:spicy = 1:2:3. Hierarchical analysis (AHP) refers to a criterion method that decomposes elements always related to a criterion into levels such as target, criterion, and scheme, and then performs qualitative and quantitative analysis based on this. The original seasoning group can be light soy sauce:salt:honey = 2:2:1, or dark soy sauce:white vinegar:white sugar = 2:1:2. It can include two or more original seasonings, randomly combined. The comparison matrix is the difference value matrix between each original seasoning group and the target flavor. Through the comparison matrix, the target original seasoning group with the highest matching degree to the target flavor, i.e., the smallest difference value, can be clearly obtained.
[0029] Optionally, in this embodiment, when the user inputs the desired target flavor composition, for example, the desired target flavor is sour:spicy:sweet = 2:2:1, the target flavor is input to the target layer of the analytic hierarchy process (AHP). Multiple original seasoning groups are determined from various raw seasonings such as light soy sauce, dark soy sauce, salt, sugar, vinegar, chili sauce, and chili. The first original seasoning group is aged vinegar: chili sauce: white sugar = 1:1:1; the second original seasoning group is white vinegar: chili sauce: white sugar = 1:2:1; and the third original seasoning group is aged vinegar: chili: honey = 2:1:1. A contrast matrix is formed by the criteria layer, scheme layer, and target layer of the AHP, which can be 0.39, 0.34, or 0.005. According to the contrast matrix, the third original seasoning group has the smallest difference value, thus determining the third original seasoning group as the target original seasoning group that matches the target flavor.
[0030] Optionally, in this embodiment, various raw seasonings selected by the analytic hierarchy process are used as input conditions to obtain the target raw seasoning group with the desired flavor, thereby reducing the wasted time and cost in the seasoning adjustment process and solving the technical problem of wasting time and materials in the ingredient preparation process.
[0031] As an alternative example, identifying multiple groups of raw seasonings from a variety of raw seasonings includes:
[0032] Select at least two raw seasonings from a variety of raw seasonings to form a first raw seasoning group among a plurality of raw seasoning groups;
[0033] Replace any one of the first original seasonings in the first original seasoning group with the second original seasoning to obtain the second original seasoning group. Use the second original seasoning group as the original seasoning group among multiple original seasoning groups. The second original seasoning is a seasoning among multiple original seasoning groups. The similarity between the taste of the second original seasoning and the taste of the first original seasoning is greater than the first threshold.
[0034] Replace any two of the third and fourth original seasonings in the first original seasoning group with the fifth and sixth original seasonings to obtain the third original seasoning group. The third original seasoning group is used as the original seasoning group among multiple original seasoning groups. The fifth and sixth original seasonings are seasonings in multiple original seasoning groups. The similarity between the taste of the third original seasoning and the taste of the fifth original seasoning is greater than a first threshold, and the similarity between the taste of the fourth original seasoning and the taste of the sixth original seasoning is greater than a first threshold.
[0035] Optionally, in this embodiment, two or more raw seasonings are randomly selected from a plurality of raw seasonings to form a first raw seasoning group among a plurality of raw seasoning groups. For example, aged vinegar, chili sauce, and white sugar are selected to form a first raw seasoning group where aged vinegar: chili sauce: white sugar = 1:1:1. Any one of the first raw seasonings, aged vinegar, in the first raw seasoning group is replaced with a second raw seasoning, white vinegar, to obtain a second raw seasoning group where white vinegar: chili sauce: white sugar = 1,2:1, wherein the similarity of the taste between the first raw seasoning, aged vinegar, and the second raw seasoning, white vinegar, is greater than 80% of the first threshold of 60%. Replace any two of the third original seasoning ingredients, chili sauce and white sugar, in the first original seasoning group with the fifth original seasoning ingredient, chili and honey, to obtain the third original seasoning group: aged vinegar: chili: honey = 2:1:1. The similarity between the taste of the third original seasoning ingredient, chili sauce, and the taste of the fifth original seasoning ingredient, chili, is 70%, which is greater than the first threshold of 60%. The similarity between the taste of the fourth original seasoning ingredient, white sugar, and the taste of the sixth original seasoning ingredient, honey, is 85%, which is greater than the first threshold of 60%.
[0036] As an optional example, the comparison matrix of multiple original seasoning groups is formed by using the criteria layer, scheme layer, and target layer of the analytic hierarchy process (AHP), including:
[0037] Through the criteria layer, the content ratio of raw seasonings in each raw seasoning group in the scheme layer is calculated;
[0038] Calculate the difference between each original seasoning group and the target flavor;
[0039] The difference values are filled into the matrix to obtain the comparison matrix.
[0040] Optionally, in this embodiment, the flavor content ratio between each original seasoning in all original seasoning groups in the scheme layer is calculated using the criterion layer of the analytic hierarchy process. For example, the flavor content ratio between each original seasoning in the first original seasoning group is sour:spicy:sweet:salty = 1.5:1.5:1:0.5, the ratio between each original seasoning in the second original seasoning group is sour:spicy:sweet:salty = 1:1.5:1:0.5, and the ratio between each original seasoning in the third original seasoning group is sour:spicy:sweet = 1.5:1:1. The differences between each original seasoning group and the target flavor sour:spicy:sweet = 2:1:1 are calculated to be 0.39, 0.34, and 0.005, respectively, forming a comparison matrix of 0.39, 0.34, and 0.005.
[0041] As an optional example, the content ratio of raw seasonings in each raw seasoning group in the scheme layer is calculated through the criteria layer, including:
[0042] Each original seasoning group is designated as the current original seasoning group, and the following operations are performed on the current original seasoning group:
[0043] Determine the primary content of the basic flavors contained in each of the original seasonings in the current original seasoning group;
[0044] Determine the target proportions between each basic flavor in the target flavor;
[0045] Assign a target proportion value to each of the raw seasonings in the current raw seasoning group, such that the ratio between the second content of the basic flavor obtained by multiplying each of the raw seasonings in the current raw seasoning group by its respective target proportion value is the target proportion.
[0046] Optionally, in this embodiment, the following operations are performed on each raw seasoning group: For example, for the first raw seasoning group, the basic flavor content of the chili sauce in the first raw seasoning group is determined to be spicy: salty = 1.5:0.5, and the target ratio between each basic flavor in the target flavor is determined to be sour:spicy:sweet = 2:1:1. The target ratio of the vinegar in the first raw seasoning group is determined to be 1.3 (rounded), the target ratio of the chili sauce is 0.67, and the target ratio of the sugar is 1, resulting in the first raw seasoning group being vinegar:chili sauce:sugar = 1.3:0.67:1, and the content ratio between each raw seasoning being sour:spicy:sweet:salty = 1.95:1.005:1:0.335. This process is repeated for the second and third raw seasoning groups.
[0047] As an optional example, calculating the difference between each original seasoning group and the target flavor includes:
[0048] Each original seasoning group is designated as the current original seasoning group, and the following operations are performed on the current original seasoning group:
[0049] By comparing the current original seasoning group with the target flavor, the basic differences in flavor within the current original seasoning group are obtained;
[0050] Calculate the sum of the second content of all the different basic flavors as the difference value corresponding to the current original seasoning group.
[0051] Optionally, in this embodiment, the following operation is performed on each raw seasoning group: For example, the operation is performed on the first raw seasoning group, comparing the first raw seasoning group with the target flavor, and finding that the basic difference flavor is salty. If the second content of other basic flavors is the same as the content of the target flavor, the sum of the second content values of all the basic differences flavors is calculated. If the second content of other basic flavors is the same as the content of the target flavor, the sum of the second content values of all the basic differences flavors and the difference between the second content of other basic flavors and the content of the target flavor is calculated, i.e., 0.335 + 0.05 + 0.005 = 0.39, and the difference value of the first raw seasoning group is 0.39.
[0052] As an optional example, based on the comparison matrix, the target original seasoning group that matches the target flavor includes:
[0053] The original seasoning group with the smallest difference value in the comparison matrix is determined as the target original seasoning group for the target flavor.
[0054] Optionally, in this embodiment, according to the above method, the difference value of the first original seasoning group is 0.39, the difference value of the second original seasoning group is 0.34, and the difference value of the third original seasoning group is 0.005, resulting in a comparison matrix of 0.39, 0.34, 0.005. The smallest difference value is the third original seasoning group, and the third original seasoning group with a ratio of aged vinegar: chili: honey = 1.33:1:1 is determined as the target original seasoning group.
[0055] As an optional example, the above method also includes:
[0056] Compare the target original seasoning group with the target flavor and generate a difference information report;
[0057] Send the difference information report to the display device.
[0058] Optionally, in this embodiment, the target original seasoning group, the third original seasoning group, aged vinegar: chili: honey = 1.33:1:1, is compared with the target flavor to obtain a difference information report stating that "the spiciness is 0.005 higher than the target flavor, and other flavors are the same." The difference information report is then sent to the user's display device to inform the user of the difference between the target original seasoning group and the target flavor, as well as the proportion of each seasoning used. The display device can be a mobile phone, computer, smart TV, or other smart device.
[0059] To illustrate with an example, this application relates to a method for adjusting seasonings. Commonly used seasonings are recorded numerically for their flavor. For example, soy sauce is sweet and salty, with saltiness being greater than sweetness. Therefore, the saltiness value of soy sauce in the metaverse should be set higher than the sweetness value, for example, sweet:salty = 1:2. Other ingredients can be obtained using the same method. The user inputs the target flavor into the metaverse. The analytic hierarchy process (AHP) uses the user's desired target flavor and the various original seasonings selected by the user as input conditions to obtain a target original seasoning group that matches the target flavor. Finally, the metaverse reports the difference information back to the user.
[0060] The Analytic Hierarchy Process (AHP) consists of three layers: the target layer, the criteria layer, and the alternative layer. The target flavor required by the user is the target of the target layer; the criteria layer consists of the various basic flavors that make up the target flavor required by the user, which can be sour, sweet, bitter, spicy, salty, or other; the bottom layer is the alternative layer, whose parameters are the various raw seasonings selected by the user.
[0061] The characteristics of the analytic hierarchy process (AHP) are: the weight of the basic flavor of each seasoning can be determined according to the user's own choice, and then the difference value between each original seasoning group and the target flavor can be obtained based on the weight of each flavor as a parameter, thereby forming a comparison matrix, and the original seasoning group corresponding to the smallest difference value is selected as the target original seasoning group.
[0062] The first step is for the user to input their desired flavor.
[0063] The second step is to select existing raw seasonings, because the flavor ratios of seasonings are relatively fixed, such as the saltiness and sweetness of soy sauce, and the spiciness of different chilies. The Analytic Hierarchy Process (AHP) determines three layers. For example, if the user inputs a target flavor of sour:spicy:sweet = 2:2:1, then the target layer in the AHP is the target flavor of this seasoning; the criteria layer is the flavor composition of all raw seasoning groups; and the scheme layer is the composition of the raw seasonings in all raw seasoning groups.
[0064] The third step is to create a comparison matrix of the differences between each original seasoning group and the target flavor.
[0065] The fourth step is to select the original seasoning group with the smallest difference value in the comparison matrix as the target original seasoning group.
[0066] The fifth step is to compare the taste of the target original seasoning group and the target flavor, and report the differences to the user.
[0067] It should be noted that, for the sake of simplicity, the foregoing method embodiments are all described as a series of actions. However, those skilled in the art should understand that the present invention is not limited to the described order of actions, because according to the present invention, some steps can be performed in other orders or simultaneously. Furthermore, those skilled in the art should also understand that the embodiments described in the specification are preferred embodiments, and the actions and modules involved are not necessarily essential to the present invention.
[0068] According to another aspect of the embodiments of this application, a seasoning adjustment device is also provided, such as... Figure 3 As shown, it includes:
[0069] The first input module 302 is used to input the target flavor into the target layer of the analytic hierarchy process when the user inputs the target flavor.
[0070] The determining module 304 is used to determine multiple groups of raw seasonings from a variety of raw seasonings, wherein each group of raw seasonings includes at least two kinds of raw seasonings;
[0071] The second input module 306 is used to input multiple raw seasoning groups into the scheme layer of the analytic hierarchy process;
[0072] The first processing module 308 is used to form a comparison matrix of multiple raw seasoning groups through the criteria layer, scheme layer and target layer of the analytic hierarchy process;
[0073] The second processing module 310 is used to obtain the target original seasoning group that matches the target flavor based on the comparison matrix.
[0074] Optionally, in this embodiment, the target flavor can be sour:spicy = 1:1, sour:sweet = 1:2, or salty:sour:spicy = 1:2:3. Hierarchical analysis (AHP) refers to a criterion method that decomposes elements always related to a criterion into levels such as target, criterion, and scheme, and then performs qualitative and quantitative analysis based on this. The original seasoning group can be light soy sauce:salt:honey = 2:2:1, or dark soy sauce:white vinegar:white sugar = 2:1:2. It can include two or more original seasonings, randomly combined. The comparison matrix is the difference value matrix between each original seasoning group and the target flavor. Through the comparison matrix, the target original seasoning group with the highest matching degree to the target flavor, i.e., the smallest difference value, can be clearly obtained.
[0075] Optionally, in this embodiment, when the user inputs the desired target flavor composition, for example, the desired target flavor is sour:spicy:sweet = 2:2:1, the target flavor is input to the target layer of the analytic hierarchy process (AHP). Multiple original seasoning groups are determined from various raw seasonings such as light soy sauce, dark soy sauce, salt, sugar, vinegar, chili sauce, and chili. The first original seasoning group is aged vinegar: chili sauce: white sugar = 1:1:1; the second original seasoning group is white vinegar: chili sauce: white sugar = 1:2:1; and the third original seasoning group is aged vinegar: chili: honey = 2:1:1. A contrast matrix is formed by the criteria layer, scheme layer, and target layer of the AHP, which can be 0.39, 0.34, or 0.005. According to the contrast matrix, the third original seasoning group has the smallest difference value, thus determining the third original seasoning group as the target original seasoning group that matches the target flavor.
[0076] Optionally, in this embodiment, various raw seasonings selected by the analytic hierarchy process are used as input conditions to obtain the target raw seasoning set for the user's desired flavor. This achieves the goal of reducing wasted time and cost in the seasoning adjustment process, thereby solving the technical problem of wasted time and materials in the ingredient preparation process.
[0077] As an optional example, the identified modules include:
[0078] The selection unit is used to select at least two raw seasonings from a variety of raw seasonings as a first raw seasoning group among a plurality of raw seasoning groups;
[0079] The first replacement unit is used to replace any one of the first original seasonings in the first original seasoning group with the second original seasoning to obtain the second original seasoning group. The second original seasoning group is used as the original seasoning group among multiple original seasoning groups. The second original seasoning is a seasoning among multiple original seasoning groups, and the similarity between the taste of the second original seasoning and the taste of the first original seasoning is greater than a first threshold.
[0080] The second replacement unit is used to replace any two third and fourth original seasonings in the first original seasoning group with fifth and sixth original seasonings to obtain a third original seasoning group. The third original seasoning group is used as an original seasoning group among multiple original seasoning groups, wherein the fifth and sixth original seasonings are seasonings among multiple original seasoning groups. The similarity between the taste of the third original seasoning and the taste of the fifth original seasoning is greater than a first threshold, and the similarity between the taste of the fourth original seasoning and the taste of the sixth original seasoning is greater than a first threshold.
[0081] Optionally, in this embodiment, two or more raw seasonings are randomly selected from a plurality of raw seasonings to form a first raw seasoning group among a plurality of raw seasoning groups. For example, aged vinegar, chili sauce, and white sugar are selected to form a first raw seasoning group where aged vinegar: chili sauce: white sugar = 1:1:1. Any one of the first raw seasonings, aged vinegar, in the first raw seasoning group is replaced with a second raw seasoning, white vinegar, to obtain a second raw seasoning group where white vinegar: chili sauce: white sugar = 1,2:1, wherein the similarity of the taste between the first raw seasoning, aged vinegar, and the second raw seasoning, white vinegar, is greater than 80% of the first threshold of 60%. Replace any two of the third original seasoning ingredients, chili sauce and white sugar, in the first original seasoning group with the fifth original seasoning ingredient, chili and honey, to obtain the third original seasoning group: aged vinegar: chili: honey = 2:1:1. The similarity between the taste of the third original seasoning ingredient, chili sauce, and the taste of the fifth original seasoning ingredient, chili, is 70%, which is greater than the first threshold of 60%. The similarity between the taste of the fourth original seasoning ingredient, white sugar, and the taste of the sixth original seasoning ingredient, honey, is 85%, which is greater than the first threshold of 60%.
[0082] As an optional example, the first processing module includes:
[0083] The first calculation unit is used to calculate the content ratio of raw seasonings in each raw seasoning group in the scheme layer through the criterion layer.
[0084] The second calculation unit is used to calculate the difference value between each original seasoning group and the target flavor; the processing unit is used to fill the difference value into the matrix to obtain the comparison matrix.
[0085] Optionally, in this embodiment, the flavor content ratio between each original seasoning in all original seasoning groups in the scheme layer is calculated using the criterion layer of the analytic hierarchy process. For example, the flavor content ratio between each original seasoning in the first original seasoning group is sour:spicy:sweet:salty = 1.5:1.5:1:0.5, the ratio between each original seasoning in the second original seasoning group is sour:spicy:sweet:salty = 1:1.5:1:0.5, and the ratio between each original seasoning in the third original seasoning group is sour:spicy:sweet = 1.5:1:1. The differences between each original seasoning group and the target flavor sour:spicy:sweet = 2:1:1 are calculated to be 0.39, 0.34, and 0.005, respectively, forming a comparison matrix of 0.39, 0.34, and 0.005.
[0086] As an optional example, the first computational unit includes:
[0087] The first processing subunit is used to identify each original seasoning group as the current original seasoning group and perform the following operations on the current original seasoning group:
[0088] Determine the primary content of the basic flavors contained in each of the original seasonings in the current original seasoning group;
[0089] Determine the target proportions between each basic flavor in the target flavor;
[0090] Assign a target proportion value to each of the raw seasonings in the current raw seasoning group, such that the ratio between the second content of the basic flavor obtained by multiplying each of the raw seasonings in the current raw seasoning group by its respective target proportion value is the target proportion.
[0091] Optionally, in this embodiment, the following operations are performed on each raw seasoning group: For example, for the first raw seasoning group, the basic flavor content of the chili sauce in the first raw seasoning group is determined to be spicy:salty = 1.5:0.5, and the target ratio between each basic flavor in the target flavor is determined to be sour:spicy:sweet = 2:1:1. The target ratio of the vinegar in the first raw seasoning group is determined to be 1.3, the target ratio of the chili sauce is determined to be 0.67, and the target ratio of the sugar is determined to be 1, resulting in the first raw seasoning group having a vinegar:chili sauce:sugar ratio of 1.3:0.67:1, and the content ratio between each raw seasoning being sour:spicy:sweet:salty = 1.95:1.005:1:0.335. This process is repeated for the second and third raw seasoning groups.
[0092] As an optional example, the second calculation sheet includes:
[0093] The second processing subunit is used to identify each original seasoning group as the current original seasoning group and perform the following operations on the current original seasoning group:
[0094] By comparing the current original seasoning group with the target flavor, the basic differences in flavor within the current original seasoning group are obtained;
[0095] Calculate the sum of the second content of all the different basic flavors as the difference value corresponding to the current original seasoning group.
[0096] Optionally, in this embodiment, the following operation is performed on each raw seasoning group: For example, the operation is performed on the first raw seasoning group, comparing the first raw seasoning group with the target flavor, and finding that the basic difference flavor is salty. If the second content of other basic flavors is the same as the content of the target flavor, the sum of the second content values of all the basic differences flavors is calculated. If the second content of other basic flavors is the same as the content of the target flavor, the sum of the second content values of all the basic differences flavors and the difference between the second content of other basic flavors and the content of the target flavor is calculated, i.e., 0.335 + 0.05 + 0.005 = 0.39, and the difference value of the first raw seasoning group is 0.39.
[0097] As an optional example, the second processing module includes:
[0098] The determination unit is used to identify the original seasoning group with the smallest difference value in the comparison matrix as the target original seasoning group for the target flavor.
[0099] Optionally, in this embodiment, according to the above method, the difference value of the first original seasoning group is 0.39, the difference value of the second original seasoning group is 0.34, and the difference value of the third original seasoning group is 0.005, resulting in a comparison matrix of 0.39, 0.34, 0.005. The smallest difference value is the third original seasoning group, and the third original seasoning group with a ratio of aged vinegar: chili: honey = 1.33:1:1 is determined as the target original seasoning group.
[0100] As an optional example, the above-described apparatus further includes:
[0101] The comparison module is used to compare the target original seasoning group with the target flavor and generate a difference information report; the sending module is used to send the difference information report to the display device.
[0102] Optionally, in this embodiment, the target original seasoning group, the third original seasoning group, aged vinegar: chili: honey = 1.33:1:1, is compared with the target flavor to obtain a difference information report stating that "the spiciness is 0.005 higher than the target flavor, and other flavors are the same." The difference information report is then sent to the user's display device to inform the user of the difference between the target original seasoning group and the target flavor, as well as the proportion of each seasoning used. The display device can be a mobile phone, computer, smart TV, or other smart device.
[0103] For other examples of this embodiment, please refer to the examples above, which will not be repeated here.
[0104] Figure 4 This is a structural block diagram of an optional electronic device according to an embodiment of this application, such as... Figure 4 As shown, it includes a processor 402, a communication interface 404, a memory 406, and a communication bus 408. The processor 402, communication interface 404, and memory 406 communicate with each other via the communication bus 408.
[0105] Memory 406 is used to store computer programs;
[0106] When processor 402 executes a computer program stored in memory 406, it performs the following steps:
[0107] When the user inputs the target flavor, the target flavor is input into the target layer of the analytic hierarchy process (AHP).
[0108] Multiple groups of raw seasonings are identified from a variety of raw seasonings, wherein each group of raw seasonings includes at least two raw seasonings;
[0109] Input multiple raw seasoning groups into the solution layer of the analytic hierarchy process;
[0110] By using the criteria layer, scheme layer, and target layer of the analytic hierarchy process, a comparison matrix of multiple raw seasoning groups is formed;
[0111] Based on the comparison matrix, the target original seasoning group that matches the target flavor is obtained.
[0112] Optionally, in this embodiment, the communication bus can be a PCI (Peripheral Component Interconnect) bus or an EISA (Extended Industry Standard Architecture) bus, etc. This communication bus can be divided into an address bus, a data bus, a control bus, etc. For ease of representation, Figure 4 The symbol is represented by a single thick line, but this does not indicate that there is only one bus or one type of bus. The communication interface is used for communication between the aforementioned electronic devices and other devices.
[0113] The memory may include RAM, or non-volatile memory, such as at least one disk storage device. Optionally, the memory may also be at least one storage device located remotely from the aforementioned processor.
[0114] As an example, the memory 406 described above may include, but is not limited to, the first input module 302, the determination module 304, the second input module 306, the first processing module 308, and the second processing module 310 of the seasoning adjustment device described above. Furthermore, it may include, but is not limited to, other module units in the processing device requested above, which will not be elaborated upon in this example.
[0115] The processor mentioned above can be a general-purpose processor, including but not limited to: CPU (Central Processing Unit), NP (Network Processor), etc.; it can also be DSP (Digital Signal Processor), ASIC (Application Specific Integrated Circuit), FPGA (Field-Programmable Gate Array) or other programmable logic devices, discrete gate or transistor logic devices, or discrete hardware components.
[0116] Optionally, specific examples in this embodiment can refer to the examples described in the above embodiments, and will not be repeated here.
[0117] Those skilled in the art will understand that Figure 4The structure shown is for illustrative purposes only. The device used to implement the above-described method of adjusting seasonings can be a terminal device, such as a smartphone (e.g., an Android phone, an iOS phone), a tablet computer, a PDA, a mobile internet device (MID), a PAD, or other terminal devices. Figure 4 This does not limit the structure of the aforementioned electronic devices. For example, the electronic device may also include components that are more... Figure 4 The more or fewer components shown (such as network interfaces, display devices, etc.), or having the same Figure 4 The different configurations shown.
[0118] Those skilled in the art will understand that all or part of the steps in the various methods of the above embodiments can be implemented by a program instructing the hardware related to the terminal device. The program can be stored in a computer-readable storage medium, which may include: flash drive, ROM, RAM, disk or optical disk, etc.
[0119] According to another aspect of the present invention, a computer-readable storage medium is also provided, wherein a computer program is stored therein, wherein the computer program is executed by a processor to perform the steps in the above-described method for adjusting seasonings.
[0120] Optionally, in this embodiment, those skilled in the art will understand that all or part of the steps in the various methods of the above embodiments can be implemented by a program instructing the hardware related to the terminal device. The program can be stored in a computer-readable storage medium, which may include: flash drive, read-only memory (ROM), random access memory (RAM), disk or optical disk, etc.
[0121] The sequence numbers of the above embodiments of the present invention are for descriptive purposes only and do not represent the superiority or inferiority of the embodiments.
[0122] If the integrated units in the above embodiments are implemented as software functional units and sold or used as independent products, they can be stored in the aforementioned computer-readable storage medium. Based on this understanding, the technical solution of the present invention, in essence, or the part that contributes to the prior art, or all or part of the technical solution, can be embodied in the form of a software product. This computer software product is stored in a storage medium and includes several instructions to cause one or more computer devices (which may be personal computers, servers, or network devices, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention.
[0123] In the above embodiments of the present invention, the descriptions of each embodiment have different focuses. For parts not described in detail in a certain embodiment, please refer to the relevant descriptions of other embodiments.
[0124] In the several embodiments provided in this application, it should be understood that the disclosed client can be implemented in other ways. The device embodiments described above are merely illustrative; for example, the division of units is only a logical functional division, and in actual implementation, there may be other division methods. For example, multiple units or components may be combined or integrated into another system, or some features may be ignored or not executed. Furthermore, the coupling or direct coupling or communication connection shown or discussed may be through some interfaces, indirect coupling or communication connection between units or modules, and may be electrical or other forms.
[0125] The units described as separate components may or may not be physically separate. The components shown as units may or may not be physical units; that is, they may be located in one place or distributed across multiple network units. Some or all of the units can be selected to achieve the purpose of this embodiment according to actual needs.
[0126] Furthermore, the functional units in the various embodiments of the present invention can be integrated into one processing unit, or each unit can exist physically separately, or two or more units can be integrated into one unit. The integrated unit can be implemented in hardware or as a software functional unit.
[0127] The above description is only a preferred embodiment of the present invention. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of the present invention, and these improvements and modifications should also be considered within the scope of protection of the present invention.
Claims
1. A method for adjusting seasonings, characterized in that, include: When the user inputs a target flavor, the target flavor is input into the target layer of the analytic hierarchy process (AHP). Multiple groups of raw seasonings are identified from a variety of raw seasonings, wherein each group of raw seasonings includes at least two raw seasonings; Input multiple of the original seasoning groups into the scheme layer of the hierarchical analysis method; Through the criteria layer, the scheme layer, and the target layer of the analytic hierarchy process, a comparison matrix of multiple original seasoning groups is formed. Based on the comparison matrix, a target original seasoning group matching the target flavor is obtained; The step of forming a comparison matrix of multiple original seasoning groups through the criteria layer, the scheme layer, and the target layer of the analytic hierarchy process includes: calculating the content ratio of original seasonings in each original seasoning group in the scheme layer through the criteria layer; calculating the difference value between each original seasoning group and the target flavor; filling the difference value into the matrix to obtain the comparison matrix; and determining the original seasoning group with the smallest difference value in the comparison matrix as the target original seasoning group for the target flavor.
2. The method according to claim 1, characterized in that, The process of identifying multiple groups of raw seasonings from a variety of raw seasonings includes: At least two of the said raw seasonings are selected as a first raw seasoning group among the multiple groups of said raw seasonings; Replace any one of the first original seasonings in the first original seasoning group with the second original seasoning to obtain the second original seasoning group. Use the second original seasoning group as the original seasoning group among the multiple original seasoning groups. The second original seasoning is a seasoning among the multiple original seasoning groups. The similarity between the taste of the second original seasoning and the taste of the first original seasoning is greater than a first threshold. Replace any two third and fourth original seasonings in the first original seasoning group with the fifth and sixth original seasonings to obtain a third original seasoning group. Use the third original seasoning group as an original seasoning group among multiple original seasoning groups, wherein the fifth and sixth original seasonings are seasonings among multiple original seasoning groups, the similarity between the taste of the third original seasoning and the taste of the fifth original seasoning is greater than the first threshold, and the similarity between the taste of the fourth original seasoning and the taste of the sixth original seasoning is greater than the first threshold.
3. The method according to claim 1, characterized in that, The calculation of the content ratio of raw seasonings in each raw seasoning group in the scheme layer through the criterion layer includes: Each of the original seasoning groups is designated as the current original seasoning group, and the following operations are performed on the current original seasoning group: Determine the first content of the basic flavors included in each of the original seasonings in the current original seasoning group; Determine the target proportions between each of the basic flavors in the target flavor; Assign a target proportion value to each of the raw seasonings in the current raw seasoning group, such that the ratio between the first content of the basic flavor of each raw seasoning in the current raw seasoning group and the second content of the basic flavor obtained by multiplying the respective target proportion value is the target proportion.
4. The method according to claim 1, characterized in that, The calculation of the difference between each original seasoning group and the target flavor includes: Each of the original seasoning groups is designated as the current original seasoning group, and the following operations are performed on the current original seasoning group: By comparing the current original seasoning group with the target flavor, the basic differences in flavor within the current original seasoning group are obtained; Calculate the sum of the second content of all the different basic flavors as the difference value corresponding to the current original seasoning group; The step of forming a comparison matrix of multiple original seasoning groups through the criteria layer, the scheme layer, and the target layer of the analytic hierarchy process includes: calculating the content ratio of original seasonings in each original seasoning group in the scheme layer through the criteria layer; calculating the difference value between each original seasoning group and the target flavor; filling the difference value into the matrix to obtain the comparison matrix; and determining the original seasoning group with the smallest difference value in the comparison matrix as the target original seasoning group for the target flavor.
5. The method according to claim 1, characterized in that, The method further includes: Compare the target original seasoning group with the target flavor, and generate a difference information report; The difference information report is sent to the display device.
6. A device for adjusting seasonings, characterized in that, include: The first input module is used to input the target flavor into the target layer of the analytic hierarchy process when the user inputs the target flavor. A determining module is used to determine multiple groups of raw seasonings from a variety of raw seasonings, wherein each group of raw seasonings includes at least two raw seasonings; The second input module is used to input multiple sets of the original seasonings into the scheme layer of the analytic hierarchy process; The first processing module is used to form a comparison matrix of multiple original seasoning groups through the criteria layer, the scheme layer and the target layer of the analytic hierarchy process; The second processing module is used to obtain a target original seasoning group that matches the target flavor based on the comparison matrix; The step of forming a comparison matrix of multiple original seasoning groups through the criteria layer, the scheme layer, and the target layer of the analytic hierarchy process includes: calculating the content ratio of original seasonings in each original seasoning group in the scheme layer through the criteria layer; calculating the difference value between each original seasoning group and the target flavor; filling the difference value into the matrix to obtain the comparison matrix; and determining the original seasoning group with the smallest difference value in the comparison matrix as the target original seasoning group for the target flavor.
7. A computer-readable storage medium storing a computer program, characterized in that, The computer program is executed by the processor to perform the method described in any one of claims 1 to 5.
8. An electronic device comprising a memory and a processor, characterized in that, The memory stores a computer program, and the processor is configured to execute the method described in any one of claims 1 to 5 through the computer program.