Recipe list recommendation method and device, storage medium and electronic device

Abstract

The application discloses a recipe list recommendation method and device, a storage medium and an electronic device, and relates to the field of smart homes. The recipe list recommendation comprises the following steps: obtaining a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal for multiple dining objects; in response to the recipe recommendation request, obtaining the dietary characteristics of each dining object in the multiple dining objects and the dining characteristics of the meal, wherein the dietary characteristics are used to represent the dietary preferences and dietary taboos of each dining object, and the dining characteristics are used to represent the dining requirements of the multiple dining objects for the meal; and according to the dietary characteristics and the dining characteristics, filtering target recipes from an initial recipe list to obtain a target recipe list, wherein the initial recipe list is generated according to collected initial ingredients. The application solves the problem of low rationality of the recommended recipe list in the related art, and achieves the technical effect of improving the rationality of the recommended recipe list.

Description

Technical Field

[0001] This application relates to the field of smart homes, and more specifically, to a method, apparatus, storage medium, and electronic device for recommending recipe lists. Background Technology

[0002] Three meals a day are an essential part of everyone's life, and what to eat today and how to eat nutritiously and healthily are key concerns for people today. Current technology often only recommends recipe lists based on a user's historical eating habits. Because this recommendation method considers fewer factors, the recommended recipe lists often fail to meet the user's needs.

[0003] There is still no effective solution to the problem that the recommended recipe lists in related technologies are not very reasonable. Summary of the Invention

[0004] This application provides a method, apparatus, storage medium, and electronic device for recommending recipe lists, in order to at least solve the problem that the recommended recipe lists have low rationality in related technologies.

[0005] According to one embodiment of this application, a method for recommending a menu list is provided, comprising: obtaining a menu recommendation request, wherein the menu recommendation request is used to request a menu for a meal to be recommended for multiple diners;

[0006] In response to the recipe recommendation request, the dietary characteristics of each of the multiple diners and the dining characteristics of the meal are obtained, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal;

[0007] Based on the dietary characteristics and the dining characteristics, target recipes are selected from the initial recipe list to obtain the target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0008] Optionally, the step of filtering target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain a target recipe list includes:

[0009] Reference recipes that match the dietary characteristics are extracted from the initial recipe list to obtain a reference recipe list, wherein the reference recipes can satisfy both the dietary preferences and dietary restrictions of each diner.

[0010] The reference menu is adjusted according to the dining characteristics to obtain the target menu.

[0011] Optionally, the step of extracting reference recipes that conform to the dietary characteristics from the initial recipe list to obtain a reference recipe list includes:

[0012] The dietary characteristics are divided into a first type of characteristic and a second type of characteristic, wherein the first type of characteristic is used to characterize the dietary preferences of each diner, and the second type of characteristic is used to characterize the dietary restrictions of each diner;

[0013] Candidate recipes that meet the first type characteristics are extracted from the initial recipe list to obtain a candidate recipe list;

[0014] The reference recipes that meet the second type characteristics are extracted from the candidate recipe list to obtain the reference recipe list.

[0015] Optionally, adjusting the reference menu list according to the dining characteristics to obtain the target menu list includes at least one of the following:

[0016] The current number of recipes included in the reference recipe list is adjusted to match the target number of recipes indicated by the dining characteristics, resulting in a recipe list to be processed.

[0017] The target recipe list is obtained by determining the cooking quantity of each recipe included in the list of recipes to be processed for the number of diners indicated by the dining characteristics.

[0018] Optionally, before selecting target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain the target recipe list, the method further includes:

[0019] The ingredients stored in the food storage device are used as the initial ingredients;

[0020] Upon receiving an ingredient replenishment instruction, the system searches the recipe library for initial recipes that use the initial ingredients to obtain the initial recipe list. The ingredient replenishment instruction is used to indicate that the meal is permitted to be cooked using the initial ingredients and the replenished ingredients.

[0021] If no ingredient replenishment instruction is received, the initial recipe list is obtained by searching the recipe library for an initial recipe that uses only the initial ingredients.

[0022] Optionally, obtaining the dietary characteristics of each of the plurality of diners and the dietary characteristics of the meal includes:

[0023] The recipe recommendation application displays a feature editing interface, which shows dietary feature editing information and meal feature editing information.

[0024] The dietary characteristics and the dining characteristics are generated based on the editing operations performed by the target account on the dietary characteristic editing information and the dining characteristic editing information.

[0025] Optionally, after selecting target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain the target recipe list, the method further includes:

[0026] Obtain the meal time carried in the meal characteristics;

[0027] If the target duration from the current time to the dining time is greater than or equal to the preset duration, the cooking time of the target recipe list is determined based on the estimated cooking time of the target recipe list.

[0028] Add a cooking reminder for the cooking time to the target account's schedule and display an ingredient replenishment list to the target account, wherein the ingredient replenishment list is used to indicate other ingredients that need to be added to complete the target recipe list.

[0029] According to another embodiment of this application, a recipe list recommendation device is also provided, comprising:

[0030] The first acquisition module is used to acquire a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners;

[0031] The second acquisition module is used to respond to the recipe recommendation request and acquire the dietary characteristics of each of the multiple diners and the dining characteristics of the meal. The dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal.

[0032] The filtering module is used to filter target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics, thereby obtaining a target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0033] According to another aspect of the embodiments of this application, a computer-readable storage medium is also provided, wherein a computer program is stored in the computer program, which is configured to execute the recommended method of the above-mentioned recipe list when running.

[0034] According to another aspect of the embodiments of this application, an electronic device is also provided, including a memory, a processor, and a computer program stored in the memory and executable on the processor, wherein the processor executes the above-mentioned method for recommending a recipe list through the computer program.

[0035] In this embodiment, a recipe recommendation request is obtained, wherein the recipe recommendation request is used to request a recipe for a meal for multiple diners; in response to the recipe recommendation request, the dietary characteristics of each of the multiple diners and the dining characteristics of the meal are obtained, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal; target recipes are selected from the initial recipe list based on the dietary characteristics and dining characteristics to obtain a target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients, that is, when a recipe recommendation request is obtained, it can be indicated that a recipe for a meal is desired to be recommended for multiple diners. In this case, the dietary characteristics and dining characteristics of each of the multiple diners can be obtained, and target recipes that meet the dietary preferences, dietary restrictions, and dining needs of each diner for the meal can be selected from the initial recipe list to obtain the target recipe list. By considering the dining needs of each diner from multiple dimensions, the rationality of the recommended target recipe list is improved. By adopting the above technical solution, the problem of low rationality of recommended recipe lists in related technologies has been solved, and the technical effect of improving the rationality of recommended recipe lists has been achieved. Attached Figure Description

[0036] The accompanying drawings, which are incorporated in and form part of this specification, illustrate embodiments consistent with this application and, together with the description, serve to explain the principles of this application.

[0037] To more clearly illustrate the technical solutions in the embodiments of this application or the prior art, the drawings used in the description of the embodiments or the prior art will be briefly introduced below. Obviously, for those skilled in the art, other drawings can be obtained based on these drawings without creative effort.

[0038] Figure 1 This is a schematic diagram of the hardware environment for a recipe list recommendation method according to an embodiment of this application;

[0039] Figure 2 This is a flowchart of a recipe list recommendation method according to an embodiment of this application;

[0040] Figure 3 This is an illustration of a recipe recommendation request according to an embodiment of this application. Figure 1 ;

[0041] Figure 4 This is an illustration of a recipe recommendation request according to an embodiment of this application. Figure 2 ;

[0042] Figure 5This is a schematic diagram illustrating the generation of dietary characteristics and dining characteristics according to an embodiment of this application;

[0043] Figure 6 This is a schematic diagram illustrating receiving a food replenishment instruction according to an embodiment of this application;

[0044] Figure 7 This is a schematic diagram illustrating a cooking reminder that adds cooking time and displays an ingredient replenishment list according to an embodiment of this application;

[0045] Figure 8 This is a structural block diagram of a recipe list recommendation device according to an embodiment of this application. Detailed Implementation

[0046] To enable those skilled in the art to better understand the present application, the technical solutions in the embodiments of the present application will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some embodiments of the present application, and not all embodiments. Based on the embodiments in the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort should fall within the scope of protection of the present application.

[0047] It should be noted that the terms "first," "second," etc., in the specification, claims, and accompanying drawings of this application are used to distinguish similar objects and are not necessarily used to describe a specific order or sequence. It should be understood that such data can be interchanged where appropriate so that the embodiments of this application described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms "comprising" and "having," and any variations thereof, are intended to cover non-exclusive inclusion; for example, a process, method, system, product, or apparatus that comprises a series of steps or units is not necessarily limited to those steps or units explicitly listed, but may include other steps or units not explicitly listed or inherent to such processes, methods, products, or apparatus.

[0048] According to one aspect of the embodiments of this application, a method for recommending recipe lists is provided. This recipe list recommendation method is widely applicable to whole-house intelligent digital control application scenarios such as smart homes, smart home ecosystems, and intelligence house ecosystems. Optionally, in this embodiment, the above-mentioned recipe list recommendation method can be applied to, for example... Figure 1 The hardware environment shown consists of terminal device 102 and server 104. For example... Figure 1As shown, server 104 is connected to terminal device 102 via a network and can be used to provide services (such as application services) to the terminal or clients installed on the terminal. A database can be set up on the server or independently of the server to provide data storage services for server 104. Cloud computing and / or edge computing services can be configured on the server or independently of the server to provide data processing services for server 104.

[0049] The aforementioned network may include, but is not limited to, at least one of the following: wired network, wireless network. The aforementioned wired network may include, but is not limited to, at least one of the following: wide area network, metropolitan area network, local area network. The aforementioned wireless network may include, but is not limited to, at least one of the following: Wi-Fi (Wireless Fidelity), Bluetooth. The terminal device 102 may not be limited to PC, mobile phone, tablet computer, smart air conditioner, smart range hood, smart refrigerator, smart oven, smart stove, smart washing machine, smart water heater, smart washing equipment, smart dishwasher, smart projector, smart TV, smart clothes rack, smart curtains, smart audio-visual equipment, smart socket, smart speaker, smart speaker box, smart fresh air equipment, smart kitchen and bathroom equipment, smart bathroom equipment, smart robot vacuum cleaner, smart window cleaning robot, smart mopping robot, smart air purifier, smart steam oven, smart microwave oven, smart water heater, smart air purifier, smart water dispenser, smart door lock, etc.

[0050] This embodiment provides a method for recommending a recipe list, applied to the aforementioned terminal device. Figure 2 This is a flowchart of a recipe list recommendation method according to an embodiment of this application, such as... Figure 2 As shown, the process includes the following steps:

[0051] Step S202: Obtain a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners;

[0052] Step S204: In response to the recipe recommendation request, obtain the dietary characteristics of each of the multiple diners and the dining characteristics of the meal, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal;

[0053] Step S206: Select target recipes from the initial recipe list based on the dietary characteristics and dining characteristics to obtain the target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0054] Through the above steps, upon receiving a recipe recommendation request, it can be stated that the request is for a single meal recipe to be recommended to multiple diners. In this case, the dietary characteristics of each diner and the characteristics of the meal can be obtained. From the initial recipe list, target recipes that satisfy each diner's dietary preferences, dietary restrictions, and overall meal requirements are selected, resulting in a target recipe list. By considering the dining needs of each diner from multiple dimensions, the rationality of the recommended target recipe list is improved. This technical solution addresses the problem of low rationality in recommended recipe lists in related technologies, achieving the technical effect of improving the rationality of recommended recipe lists.

[0055] In the technical solution provided in step S202 above, it is possible, but not limited to, for the user who is cooking to express voice commands such as "I want to make delicious food, I want to make a big meal, what's suitable to eat today..." to terminal devices such as refrigerators, mobile phones, tablets or computers, or when the user manually triggers terminal devices such as refrigerators or mobile phones, to confirm the receipt of recipe recommendation requests. This realizes the acquisition of recipe recommendation requests through multiple methods and improves the flexibility of obtaining recipe recommendation requests.

[0056] Figure 3 This is an illustration of a recipe recommendation request according to an embodiment of this application. Figure 1 ,like Figure 3 As shown, a smart refrigerator may, but is not limited to, have internet connectivity and voice interaction capabilities. During the interaction between the user cooking and the smart refrigerator, it may, but is not limited to, responding to the user's voice command, "What should I eat today?", and then requesting a recipe recommendation. This greatly simplifies the process for users to trigger recipe recommendations for a meal.

[0057] Figure 4 This is an illustration of a recipe recommendation request according to an embodiment of this application. Figure 2 ,like Figure 4 As shown, a smart refrigerator may, but is not limited to, have network connectivity, and may, but is not limited to, have a touch screen area deployed on it. It may, but is not limited to, confirm receiving a recipe recommendation request when it detects that a user who is cooking has clicked the "Start Recommendation" button displayed on the touch screen area.

[0058] It should be noted that, in Figure 3 and Figure 4 This paper only explains the process of confirming the receipt of recipe recommendation requests through the interaction between the user and the smart refrigerator. In fact, users can interact with terminal devices such as mobile phones, tablets, or computers to trigger recipe recommendation requests. This application does not impose any restrictions on this.

[0059] Optionally, in this embodiment, the multiple diners may include, but are not limited to, members of the family or members who are not in the family (e.g., visiting elderly people, children, adults, etc.), etc., which can recommend a meal menu that suits the actual diners.

[0060] Optionally, in this embodiment, upon receiving a recipe recommendation request, recipes for breakfast, lunch, dinner, late-night snacks, or banquets can be recommended to multiple diners. This solves the problem of the user responsible for cooking repeatedly preparing very similar dishes, affecting the nutritional balance of each diner, or causing diners to become "tired" of certain dishes, thus making cooking difficult for the user. It also allows for recommending suitable recipes for family members and guests when they visit. This eliminates the need for the user responsible for cooking to struggle with choosing recipes, greatly reducing the difficulty of recipe selection.

[0061] In the technical solution provided in step S204 above, when a recipe recommendation request is obtained, it can be indicated that a recipe for a meal is recommended for multiple diners. In this case, dietary characteristics such as dietary restrictions and dietary preferences of each actual diner, as well as dining characteristics such as each diner's dining needs for a meal, can be obtained, but are not limited to, so as to realize multi-dimensional consideration of each diner's dining needs, dietary restrictions and dietary preferences.

[0062] Optionally, in this embodiment, the dietary restrictions for each diner may include, but are not limited to, some people not being able to eat chili peppers, some not being able to eat cilantro, or some not being able to eat scallions, etc. The dietary preferences for each diner may include, but are not limited to, some wanting a lighter diet, some wanting sweet and sour dishes, or some wanting soup, etc. By acquiring the dietary characteristics of each diner, the compatibility of the recommended meal menu with each diner's taste can be improved, increasing the diner's liking for the recommended meal menu.

[0063] Optionally, in this embodiment, the meal requirements of each diner may include, but are not limited to, the amount of food each diner needs, the time spent eating, the need for softer foods for the elderly, the need for specific baby food for infants, and meals that meet the requirements of physical examinations, etc. By obtaining the meal requirements of each diner, food waste can be greatly reduced while ensuring that each diner's food intake is met, avoiding situations where diners are not full. In addition, the health needs of each diner can be comprehensively considered, greatly improving the rationality of the recommended meal menu.

[0064] In one exemplary embodiment, dietary characteristics of each of a plurality of diners and the dining characteristics of a meal can be obtained, but are not limited to, by: displaying a feature editing interface on a recipe recommendation application, wherein the feature editing interface displays dietary feature editing information and dining feature editing information; generating the dietary characteristics and the dining characteristics based on the editing operations performed on the dietary feature editing information and the dining feature editing information by the target account.

[0065] Optionally, in this embodiment, a user who has collected the dining characteristics and dietary features of the diners can log into the target account. This user can, but is not limited to, perform editing operations such as selecting, adding, or deleting dietary and dining feature editing information on the feature editing interface of the recipe recommendation application to personalize a meal recipe that matches their dietary and dining characteristics, greatly improving the diners' satisfaction with the recommended meal recipe. Furthermore, the feature editing interface of the recipe recommendation application can also, but is not limited to, display recipes specific to the current season, allowing users to enjoy seasonal delicacies and enhancing the user experience.

[0066] Optionally, in this embodiment, the recipe recommendation application may be installed on terminal devices such as mobile phones, computers, tablets, or refrigerators, and users may edit the dietary and dining characteristics of each diner through the dietary characteristic editing information and meal characteristic editing information displayed on the feature editing interface of the recipe recommendation application. Figure 5 This is a schematic diagram illustrating the generation of dietary characteristics and meal characteristics according to an embodiment of this application, such as... Figure 5As shown, a feature editing interface may be displayed on a recipe recommendation app installed on a mobile phone, including but not limited to displaying dietary feature editing information (including but not limited to: dietary preferences (taste), dietary restrictions (including but not limited to: not eating spicy food, not eating cilantro, or not eating scallions, etc.) and meal feature editing information (including but not limited to: food intake, number of diners, and meal time, etc.); dietary features (dietary restrictions are not eating spicy food, and the taste is light) and meal features (number of diners is 3, food intake is normal, meal time is 19:00 to 20:00) may be generated based on the user's selection of 3 diners, normal food intake, meal time is 19:00 to 20:00, dietary restrictions are not eating spicy food, and the taste is light) and meal features (number of diners is 3, food intake is normal, and meal time is 19:00 to 20:00).

[0067] It should be noted that, in Figure 5 The text discusses how users can edit dietary preferences, dietary restrictions, and dining characteristics using a recipe recommendation app installed on their mobile phones. It also mentions that dietary preferences, dietary restrictions, and dining characteristics can include, but are not limited to, specific features. Figure 5 The options shown are available, and users can also edit the dietary preferences, dietary restrictions, and dining characteristics of each diner by adding or deleting items.

[0068] In the technical solution provided in step S206 above, when a recipe recommendation request is obtained, it can be indicated that a recipe for a meal is recommended for multiple diners. In this case, the dietary characteristics and dining characteristics of each diner can be comprehensively considered, and a target recipe list that meets the dietary preferences, dietary restrictions and dining needs of each diner can be selected from the initial recipe list, which greatly improves the rationality of the target recipe list.

[0069] Optionally, in this embodiment, an initial recipe list can be generated by combining the currently available initial ingredients, avoiding the need to purchase all the ingredients in the initial recipe list, thereby saving the time required to purchase ingredients and improving the efficiency of a meal according to the target recipe list.

[0070] Optionally, in this embodiment, while considering the dietary characteristics and eating habits of each diner, the origin of each diner may also be considered, but is not limited to. For example, if there are diners from Sichuan or Chongqing, when recommending the target menu, Sichuan cuisine or dishes using chili peppers may be more likely to be recommended. This ensures that the target menu can more reasonably meet the needs of each diner.

[0071] In one exemplary embodiment, a target recipe list may be obtained by filtering target recipes from an initial recipe list in the following manner, but not limited to: extracting reference recipes that conform to the dietary characteristics from the initial recipe list to obtain a reference recipe list, wherein the reference recipes can satisfy both the dietary preferences and dietary restrictions of each diner; adjusting the reference recipe list according to the dietary characteristics to obtain the target recipe list.

[0072] Optionally, in this embodiment, a reference menu that satisfies both the dietary preferences and dietary restrictions of each diner can be extracted from the initial menu list. Then, the reference menu list is adjusted based on each diner's appetite and desired meal time, resulting in a target menu list. This ensures that the menu in the target menu list meets the appetite and meal requirements of each diner, thereby improving diner satisfaction.

[0073] In one exemplary embodiment, a reference recipe list may be extracted from an initial recipe list, but not limited to, by: dividing the dietary characteristics into a first type of characteristic and a second type of characteristic, wherein the first type of characteristic is used to characterize the dietary preferences of each diner, and the second type of characteristic is used to characterize the dietary restrictions of each diner; extracting candidate recipes that conform to the first type of characteristic from the initial recipe list to obtain a candidate recipe list; and extracting the reference recipes that conform to the second type of characteristic from the candidate recipe list to obtain the reference recipe list.

[0074] Optionally, in this embodiment, the obtained dietary characteristics may be divided into a first type of characteristics representing the dietary preferences of each diner and a second type of characteristics representing the dietary taboos of each diner, and a reference menu may be obtained from the initial menu list by combining the first type of characteristics and the second type of characteristics.

[0075] Optionally, in this embodiment, it is possible, but not limited to, first extracting candidate recipes that meet the dietary preferences of each diner from the initial recipe list to obtain a candidate recipe list; then filtering out recipes that meet the dietary restrictions of each diner from the candidate recipe list to obtain a reference recipe list.

[0076] Optionally, in this embodiment, recipes with the second type of characteristics may be filtered out from the initial recipe list first, and then recipes that meet the dietary preferences of each diner may be extracted from the other recipes in the initial recipe list except those with the second type of characteristics, to obtain a reference recipe list.

[0077] In one exemplary embodiment, adjusting the reference menu list according to dining characteristics may include, but is not limited to, at least one of the following:

[0078] In scenario one, the current number of recipes included in the reference recipe list is adjusted to match the target number of recipes indicated by the dining characteristics, resulting in a recipe list to be processed.

[0079] Optionally, in this embodiment, the current number of recipes included in the reference recipe list may be increased, decreased, or kept unchanged according to the target recipe number indicated by the dining characteristics, so that the current number of recipes included in the reference recipe list is consistent with the target recipe number, thus obtaining a recipe list to be processed, so that the number of recipes in the recipe list to be processed matches the number of diners, avoiding food waste.

[0080] Scenario 2: Determine the cooking quantity of each recipe included in the list of recipes to be processed for the number of diners indicated by the dining characteristics, and obtain the target recipe list.

[0081] Optionally, in this embodiment, the cooking quantity of each recipe included in the recipe list to be processed can be determined according to the cooking quantity of the number of diners indicated by the dining characteristics, but not limited to, so that the cooking quantity of a meal cooked according to the target recipe list can exactly match the amount of food consumed by the number of diners, thus avoiding food waste.

[0082] In one exemplary embodiment, the initial recipe list may be obtained, but is not limited to, by: detecting ingredients stored in an ingredient storage device as the initial ingredients; upon receiving an ingredient replenishment instruction, searching the recipe library for an initial recipe that uses the initial ingredients to obtain the initial recipe list, wherein the ingredient replenishment instruction is used to indicate that the meal is permitted to be cooked using the initial ingredients and replenished ingredients; and if the ingredient replenishment instruction is not received, searching the recipe library for an initial recipe that uses only the initial ingredients to obtain the initial recipe list.

[0083] Optionally, in this embodiment, the ingredients stored in food storage devices such as refrigerators or freezers can be detected as initial ingredients. When a food replenishment instruction is received, it can indicate that when recommending a meal recipe, it can recommend not only recipes that can be made with the initial ingredients, but also recipes that use the initial ingredients, thereby increasing the richness of the recipes included in the initial recipe list.

[0084] Optionally, in this embodiment, if no ingredient replenishment instruction is received, it can indicate that when recommending a meal recipe, it is only desired to recommend recipes that can be made using only the initial ingredients. For example, the user may not have enough time to purchase the relevant ingredients or want to complete the cooking of a meal as soon as possible. Therefore, in such cases, recipes that can be made using only the initial ingredients can be recommended, but are not limited to, thereby meeting the user's multi-dimensional cooking needs, reducing the user's cooking difficulty, and improving the user experience.

[0085] Optionally, in this embodiment, the ingredient supplement information may be displayed on the feature editing interface of the recipe recommendation application, but is not limited to. The ingredient supplement information may be used to edit whether or not to supplement ingredients, and may be used to determine whether an ingredient supplement instruction has been received based on the editing operation performed on the ingredient supplement information by the target account. Figure 6 This is a schematic diagram illustrating a method for receiving a food replenishment instruction according to an embodiment of this application, such as... Figure 6 As shown, it is possible, but not limited to, confirming receipt of an ingredient replenishment instruction if the target account selects to allow ingredient replenishment; it is also possible, but not limited to, confirming that no ingredient replenishment instruction has been received if the target account selects not to allow ingredient replenishment.

[0086] In one exemplary embodiment, a cooking reminder for the cooking time can be added to the target account's schedule and an ingredient replenishment list can be displayed to the target account in the following ways, but not limited to: obtaining the meal time of the meal carried in the meal characteristics; if the target duration from the meal time to the current time is greater than or equal to a preset duration, determining the cooking time of the target recipe list based on the estimated cooking time of the target recipe list; adding a cooking reminder for the cooking time to the target account's schedule and displaying an ingredient replenishment list to the target account, wherein the ingredient replenishment list is used to indicate other ingredients that need to be added to complete the target recipe list.

[0087] Optionally, in this embodiment, when the target recipe list is obtained, the meal time of a meal carried in the meal characteristics can be obtained, but is not limited to obtaining the meal time of a meal. If the meal time is greater than or equal to the target time of the current time, the cooking steps and cooking order of each recipe in the target recipe list can be planned, thereby determining the cooking time of the target recipe list, which greatly saves the cooking time. The cooking reminder for the cooking time is added to the target account's schedule, and the user is automatically reminded when the cooking time is approaching, which greatly improves the user experience.

[0088] Optionally, in this embodiment, when the target recipe list and the ingredient replenishment list are obtained, the ingredient replenishment list can be displayed to the target account, and an ingredient replenishment reminder can be set based on the target recipe list, the current refrigerator ingredients (i.e., the initial ingredients mentioned above), the banquet time (i.e., the meal time mentioned above), and the shelf life of the ingredients, indicating the optimal time to purchase the ingredients that need to be replenished. Figure 7 This is a schematic diagram illustrating a cooking reminder that adds cooking time and displays an ingredient replenishment list according to an embodiment of this application, such as... Figure 7 As shown, users can, but are not limited to, log in to the recipe recommendation app installed on their mobile phones using the target account. After obtaining the target recipe list based on the editing operations performed by the target account in the feature editing interface, a reminder to replenish ingredients at 10:00 AM on September 17th will be added to the target account's schedule. This will include a replenishment list of ingredients A, B, ..., G, and a cooking reminder to start cooking the target recipe list at 12:00 PM. This prevents situations where ingredients need to be prepared in advance for important holidays, such as purchasing too early and having ingredients stale, or purchasing too late and having insufficient time, greatly improving the cooking experience for users preparing a meal.

[0089] Through the above description of the embodiments, those skilled in the art can clearly understand that the methods according to the above embodiments can be implemented by means of software plus necessary general-purpose hardware platforms. Of course, they can also be implemented by hardware, but in many cases the former is a better implementation method. Based on this understanding, the technical solution of this application, in essence, or the part that contributes to the prior art, can be embodied in the form of a software product. This computer software product is stored in a storage medium (such as ROM / RAM, magnetic disk, optical disk) and includes several instructions to cause a terminal device (which may be a mobile phone, computer, server, or network device, etc.) to execute the methods of the various embodiments of this application.

[0090] Figure 8 This is a structural block diagram of a recipe list recommendation device according to an embodiment of this application; as shown... Figure 8 As shown, it includes:

[0091] The first acquisition module 82 is used to acquire a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners;

[0092] The second acquisition module 84 is used to respond to the recipe recommendation request and acquire the dietary characteristics of each of the multiple dining objects and the dining characteristics of the meal. The dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each dining object, and the dining characteristics are used to characterize the dining needs of the multiple dining objects for the meal.

[0093] The filtering module 86 is used to filter target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics, and to obtain a target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0094] Through the above embodiments, when a recipe recommendation request is received, it indicates a desire to recommend a meal's recipe to multiple diners. In this case, the dietary characteristics of each diner and the meal's characteristics can be obtained. Target recipes that satisfy each diner's dietary preferences, dietary restrictions, and overall meal requirements are then selected from the initial recipe list, resulting in a target recipe list. By considering each diner's needs from multiple dimensions, the rationality of the recommended target recipe list is improved. This technical solution addresses the problem of low rationality in recommended recipe lists in related technologies, achieving the technical effect of improving the rationality of recommended recipe lists.

[0095] Optionally, the filtering module includes:

[0096] An extraction unit is used to extract reference recipes that conform to the dietary characteristics from the initial recipe list to obtain a reference recipe list, wherein the reference recipes can satisfy both the dietary preferences and dietary restrictions of each diner.

[0097] An adjustment unit is used to adjust the reference menu list according to the dining characteristics to obtain the target menu list.

[0098] Optionally, the extraction unit is used for:

[0099] The dietary characteristics are divided into a first type of characteristic and a second type of characteristic, wherein the first type of characteristic is used to characterize the dietary preferences of each diner, and the second type of characteristic is used to characterize the dietary restrictions of each diner;

[0100] Candidate recipes that meet the first type characteristics are extracted from the initial recipe list to obtain a candidate recipe list;

[0101] The reference recipes that meet the second type characteristics are extracted from the candidate recipe list to obtain the reference recipe list.

[0102] Optionally, the extraction unit is used for at least one of the following:

[0103] The current number of recipes included in the reference recipe list is adjusted to match the target number of recipes indicated by the dining characteristics, resulting in a recipe list to be processed.

[0104] The target recipe list is obtained by determining the cooking quantity of each recipe included in the list of recipes to be processed for the number of diners indicated by the dining characteristics.

[0105] Optionally, the device further includes:

[0106] The detection module is used to detect ingredients stored in the ingredient storage device as the initial ingredients before the target recipes are selected from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain the target recipe list;

[0107] The first search module is used to search the recipe library for initial recipes that use the initial ingredients when a food replenishment instruction is received, and to obtain the initial recipe list. The food replenishment instruction is used to indicate that the meal is allowed to be cooked using the initial ingredients and the replenished ingredients.

[0108] The second search module is used to search the recipe library for an initial recipe that uses only the initial ingredients if no ingredient replenishment instruction is received, and to obtain the initial recipe list.

[0109] Optionally, the second acquisition module includes:

[0110] The display unit is used to display a feature editing interface on a recipe recommendation application, wherein the feature editing interface displays dietary feature editing information and meal feature editing information;

[0111] The generation unit is used to generate the dietary characteristics and the dining characteristics based on the editing operations performed by the target account on the dietary characteristic editing information and the dining characteristic editing information.

[0112] Optionally, the device further includes:

[0113] The third acquisition module is used to acquire the meal time carried in the meal characteristics after the target recipe is selected from the initial recipe list according to the dietary characteristics and the dining characteristics and the target recipe list is obtained;

[0114] The determining module is used to determine the cooking time of the target recipe list based on the estimated cooking time of the target recipe list when the target duration from the dining time to the current time is greater than or equal to a preset duration.

[0115] The processing module is used to add a cooking reminder for the cooking time to the target account's schedule and display an ingredient replenishment list to the target account, wherein the ingredient replenishment list is used to indicate other ingredients that need to be added to complete the target recipe list.

[0116] Embodiments of this application also provide a storage medium including a stored program, wherein the program executes any of the methods described above when it is run.

[0117] Optionally, in this embodiment, the storage medium may be configured to store program code for performing the following steps:

[0118] S1, Obtain a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners;

[0119] S2, in response to the recipe recommendation request, obtain the dietary characteristics of each of the multiple diners and the dining characteristics of the meal, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal;

[0120] S3, select target recipes from the initial recipe list based on the dietary characteristics and dining characteristics to obtain the target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0121] Embodiments of this application also provide an electronic device including a memory and a processor, wherein the memory stores a computer program and the processor is configured to run the computer program to perform the steps in any of the above method embodiments.

[0122] Optionally, the electronic device may further include a transmission device and an input / output device, wherein the transmission device is connected to the processor and the input / output device is connected to the processor.

[0123] Optionally, in this embodiment, the processor can be configured to perform the following steps via a computer program:

[0124] S1, Obtain a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners;

[0125] S2, in response to the recipe recommendation request, obtain the dietary characteristics of each of the multiple diners and the dining characteristics of the meal, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal;

[0126] S3, select target recipes from the initial recipe list based on the dietary characteristics and dining characteristics to obtain the target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients.

[0127] Optionally, in this embodiment, the storage medium may include, but is not limited to, various media capable of storing program code, such as USB flash drives, read-only memory (ROM), random access memory (RAM), portable hard drives, magnetic disks, or optical disks.

[0128] Optionally, specific examples in this embodiment can refer to the examples described in the above embodiments and optional implementations, and will not be repeated here.

[0129] Obviously, those skilled in the art should understand that the modules or steps of this application described above can be implemented using general-purpose computing devices. They can be centralized on a single computing device or distributed across a network of multiple computing devices. Optionally, they can be implemented using computer-executable program code, thereby storing them in a storage device for execution by a computing device. In some cases, the steps shown or described can be performed in a different order than those presented here, or they can be fabricated as separate integrated circuit modules, or multiple modules or steps can be fabricated as a single integrated circuit module. Thus, this application is not limited to any particular combination of hardware and software.

[0130] The above description is only a preferred embodiment of this application. It should be noted that for those skilled in the art, several improvements and modifications can be made without departing from the principle of this application, and these improvements and modifications should also be considered within the scope of protection of this application.

Claims

1. A method for recommending a recipe list, characterized in that, include: Obtain a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners; In response to the recipe recommendation request, the dietary characteristics of each of the multiple diners and the dining characteristics of the meal are obtained, wherein the dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal; Based on the dietary characteristics and dining characteristics, target recipes are selected from the initial recipe list to obtain a target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients; After selecting target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain the target recipe list, the method further includes: obtaining the dining time of the meal carried in the dining characteristics; if the target duration from the dining time to the current time is greater than or equal to a preset duration, determining the estimated cooking time based on the cooking steps and cooking order of each recipe in the target recipe list, and determining the cooking time of the target recipe list based on the estimated cooking time; adding a cooking reminder for the cooking time to the target account's schedule, and displaying an ingredient replenishment list and an ingredient replenishment reminder for the ingredient replenishment list to the target account, wherein the ingredient replenishment list is used to indicate other ingredients that need to be replenished to complete the target recipe list.

2. The method according to claim 1, characterized in that, The step of selecting target recipes from the initial recipe list based on the dietary characteristics and dining characteristics to obtain a target recipe list includes: Reference recipes that match the dietary characteristics are extracted from the initial recipe list to obtain a reference recipe list, wherein the reference recipes can satisfy both the dietary preferences and dietary restrictions of each diner. The reference menu is adjusted according to the dining characteristics to obtain the target menu.

3. The method according to claim 2, characterized in that, The step of extracting reference recipes that conform to the dietary characteristics from the initial recipe list to obtain a reference recipe list includes: The dietary characteristics are divided into a first type of characteristic and a second type of characteristic, wherein the first type of characteristic is used to characterize the dietary preferences of each diner, and the second type of characteristic is used to characterize the dietary restrictions of each diner; Candidate recipes that meet the first type characteristics are extracted from the initial recipe list to obtain a candidate recipe list; The reference recipes that meet the second type characteristics are extracted from the candidate recipe list to obtain the reference recipe list.

4. The method according to claim 2, characterized in that, The step of adjusting the reference menu list according to the dining characteristics to obtain the target menu list includes at least one of the following: The current number of recipes included in the reference recipe list is adjusted to match the target number of recipes indicated by the dining characteristics, resulting in a recipe list to be processed. The target recipe list is obtained by determining the cooking quantity of each recipe included in the list of recipes to be processed for the number of diners indicated by the dining characteristics.

5. The method according to claim 1, characterized in that, Before selecting target recipes from the initial recipe list based on the dietary characteristics and the dining characteristics to obtain the target recipe list, the method further includes: The ingredients stored in the food storage device are used as the initial ingredients; Upon receiving an ingredient replenishment instruction, the system searches the recipe library for initial recipes that use the initial ingredients to obtain the initial recipe list. The ingredient replenishment instruction is used to indicate that the meal is permitted to be cooked using the initial ingredients and the replenished ingredients. If no ingredient replenishment instruction is received, the initial recipe list is obtained by searching the recipe library for an initial recipe that uses only the initial ingredients.

6. The method according to claim 1, characterized in that, The step of obtaining the dietary characteristics of each of the multiple dining subjects and the dining characteristics of a single meal includes: The recipe recommendation application displays a feature editing interface, which shows dietary feature editing information and meal feature editing information. The dietary characteristics and the dining characteristics are generated based on the editing operations performed by the target account on the dietary characteristic editing information and the dining characteristic editing information.

7. A recipe list recommendation device, characterized in that, include: The first acquisition module is used to acquire a recipe recommendation request, wherein the recipe recommendation request is used to request a recipe for a meal to be recommended for multiple diners; The second acquisition module is used to respond to the recipe recommendation request and acquire the dietary characteristics of each of the multiple diners and the dining characteristics of the meal. The dietary characteristics are used to characterize the dietary preferences and dietary restrictions of each diner, and the dining characteristics are used to characterize the dining needs of the multiple diners for the meal. A filtering module is used to filter target recipes from an initial recipe list based on the dietary characteristics and the dining characteristics, thereby obtaining a target recipe list, wherein the initial recipe list is generated based on the collected initial ingredients; The third acquisition module acquires the meal time carried in the meal characteristics; The determining module is used to determine the estimated cooking time based on the cooking steps and cooking order of each recipe in the target recipe list when the target time between the dining time and the current time is greater than or equal to a preset time, and to determine the cooking time of the target recipe list based on the estimated cooking time. The processing module is used to add a cooking reminder for the cooking time to the target account's schedule, and to display an ingredient replenishment list and an ingredient replenishment reminder for the ingredient replenishment list to the target account. The ingredient replenishment list is used to indicate other ingredients that need to be added to complete the target recipe list.

8. A computer-readable storage medium, characterized in that, The computer-readable storage medium includes a stored program, wherein the program, when executed, performs the method of any one of claims 1 to 6.

9. 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 of any one of claims 1 to 6 through the computer program.

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