Cooking control methods, devices, systems, equipment and storage media

Abstract

This invention relates to the field of equipment control technology, and more particularly to a cooking control method, apparatus, system, device, and storage medium. The method determines a replenishment task based on the remaining quantity and / or change in the amount of food in the food container, wherein the replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food; based on the cooking information and the ingredient information, a cooking sequence is determined for the corresponding food, resulting in a cooking sequence for all food in the replenishment task; and the cooking equipment is controlled to cook according to the cooking sequence, thereby solving the technical problem in the prior art that the cooking sequence of food cannot be automatically determined.

Description

Technical Field

[0001] This invention relates to the field of equipment control technology, and in particular to a cooking control method, apparatus, system, device, and storage medium. Background Technology

[0002] Existing cooking control solutions typically rely on manually set recipes and restaurant sales experience to control cooking equipment. This reliance on waiters to relay information is untimely and inaccurate, and cannot meet diners' needs for replenishment. Furthermore, the cooking sequence of dishes cannot be determined based on the dish's cooking information; it is usually determined by the chef's experience. Therefore, there is an urgent need for a technical solution that can automatically determine the cooking sequence of dishes. Summary of the Invention

[0003] The main objective of this invention is to solve the technical problem in the prior art that the cooking sequence of dishes cannot be automatically determined.

[0004] The first aspect of the present invention provides a cooking control method, the cooking control method comprising:

[0005] The replenishment task is determined based on the remaining amount and / or change in the amount of food in the food container, wherein the replenishment task includes at least one dish, the cooking information corresponding to the dish, and the ingredient information corresponding to the dish;

[0006] Based on the cooking information and the ingredient information, the cooking order of the corresponding dishes is determined, and the cooking sequence of all dishes in the dish replenishment task is obtained.

[0007] The cooking equipment is controlled to perform cooking according to the cooking sequence.

[0008] Optionally, in a first implementation of the first aspect of the present invention, determining the cooking order of the corresponding dishes based on the cooking information and the ingredient information to obtain the cooking sequence of all dishes in the supplementary dish task includes:

[0009] Obtain the remaining amount of ingredients required for each dish and / or the change in ingredients within a preset time period;

[0010] If the remaining amount of ingredients and / or the amount of change in ingredients meet a preset value, then each dish is sorted based on the remaining amount of ingredients and / or the amount of change in ingredients to obtain the cooking sequence of all dishes in the replenishment task. The cooking sequence of dishes with more remaining ingredients is placed before dishes with less remaining ingredients, and the cooking sequence of dishes with less change in ingredients is placed before dishes with more change in ingredients.

[0011] If the remaining amount of ingredients and / or the amount of change in ingredients does not meet the preset value, the cooking order of the corresponding dishes is determined based on the cooking information to obtain the cooking sequence of all dishes in the replenishment task.

[0012] Optionally, in a second implementation of the first aspect of the present invention, the cooking information includes cooking type, and the step of determining the cooking order of corresponding dishes based on the cooking information to obtain the cooking sequence of all dishes in the supplementary dish task includes:

[0013] The cooking type of each dish is determined, and the dishes are sorted according to the cooking type to obtain the cooking sequence of all dishes in the dish replenishment task. The cooking type includes stir-fry type and non-stir-fry type, and the cooking order of stir-fry type dishes is placed before that of non-stir-fry type dishes.

[0014] Optionally, in a third implementation of the first aspect of the present invention, the cooking type further includes cooking time, and the step of determining the cooking order of the corresponding dishes based on the cooking information to obtain the cooking sequence of all dishes in the supplementary dish task further includes:

[0015] If all dishes have the same cooking type, determine the cooking time of each dish with the same cooking type, and sort the dishes with the same cooking type based on the cooking time to obtain the cooking sequence of all dishes in the supplementary dish task, wherein the cooking order of the dishes with shorter cooking times is placed before the cooking order of the dishes with longer cooking times.

[0016] Optionally, in a fourth implementation of the first aspect of the present invention, the cooking information further includes ingredient types, and the step of determining the cooking order of the corresponding dishes based on the cooking information to obtain the cooking sequence of all dishes in the supplementary dish task further includes:

[0017] If the cooking time of each dish is the same, determine the ingredient type corresponding to each dish with the same cooking time, and sort the dishes with the same cooking time based on the ingredient type to obtain the cooking sequence of all dishes in the supplementary dish task. The ingredient type includes starchy ingredients and non-starchy ingredients. Dishes with non-starchy ingredients are sorted before dishes with starchy ingredients.

[0018] Optionally, in a fifth implementation of the first aspect of the present invention, after controlling the cooking device to cook according to the cooking sequence, the method further includes:

[0019] The priority of the dish is determined based on the cooking sequence, and the procurement priority of the ingredients required for the dish is determined based on the priority of the dish.

[0020] The purchase quantity of each ingredient is determined based on the remaining quantity of the ingredients.

[0021] Optionally, in a sixth implementation of the first aspect of the present invention, after controlling the cooking device to cook according to the cooking sequence, the method further includes:

[0022] Ingredients are selected based on their respective procurement priorities and preset priority thresholds to obtain the recipe ingredient set;

[0023] A recipe set is generated based on the recipe ingredient set according to a preset ingredient matching rule. The recipe set includes at least two recipe dishes, and each recipe dish includes at least an ingredient sequence that satisfies the ingredient matching rule.

[0024] The cooking sequence is adjusted based on the recipe.

[0025] A second aspect of the present invention provides a cooking control device, the cooking control device comprising:

[0026] The determination module is used to determine a replenishment task based on the remaining amount and / or change of the food in the food container, wherein the replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food;

[0027] The sorting module is used to determine the cooking order of the corresponding dishes based on the cooking information and the ingredient information, so as to obtain the cooking sequence of all dishes in the dish replenishment task;

[0028] The control module is used to control the cooking equipment to perform cooking according to the cooking sequence.

[0029] Optionally, in a first implementation of the second aspect of the present invention, the sorting module includes:

[0030] The acquisition unit is used to acquire the remaining amount of ingredients required for each dish and / or the change in the amount of ingredients within a preset time period.

[0031] A queuing unit is configured to, if the remaining amount of ingredients and / or the amount of change in ingredients meets a preset value, sort each dish based on the remaining amount of ingredients and / or the amount of change in ingredients to obtain a cooking sequence for all dishes in the replenishment task, wherein the cooking order of dishes with more remaining ingredients precedes that of dishes with less remaining ingredients, and the cooking order of dishes with less change in ingredients precedes that of dishes with more change in ingredients; and if the remaining amount of ingredients and / or the amount of change in ingredients does not meet the preset value, determine the cooking order of the corresponding dishes based on the cooking information to obtain a cooking sequence for all dishes in the replenishment task.

[0032] Optionally, in a second implementation of the second aspect of the present invention, the cooking information includes the cooking type, and the sorting unit is specifically used for:

[0033] The cooking type of each dish is determined, and the dishes are sorted according to the cooking type to obtain the cooking sequence of all dishes in the dish replenishment task. The cooking type includes stir-fry type and non-stir-fry type, and the cooking order of stir-fry type dishes is placed before that of non-stir-fry type dishes.

[0034] Optionally, in a third implementation of the second aspect of the present invention, the cooking type further includes cooking time, and the sorting unit is specifically used for:

[0035] If all dishes have the same cooking type, determine the cooking time of each dish with the same cooking type, and sort the dishes with the same cooking type based on the cooking time to obtain the cooking sequence of all dishes in the supplementary dish task, wherein the cooking order of the dishes with shorter cooking times is placed before the cooking order of the dishes with longer cooking times.

[0036] Optionally, in a fourth implementation of the second aspect of the present invention, the cooking information further includes ingredient types, and the sorting unit is specifically used for:

[0037] If the cooking time of each dish is the same, determine the ingredient type corresponding to each dish with the same cooking time, and sort the dishes with the same cooking time based on the ingredient type to obtain the cooking sequence of all dishes in the supplementary dish task. The ingredient type includes starchy ingredients and non-starchy ingredients. Dishes with non-starchy ingredients are sorted before dishes with starchy ingredients.

[0038] Optionally, in a fifth implementation of the second aspect of the present invention, the cooking control device further includes a procurement module, which is specifically used for:

[0039] The priority of the dish is determined based on the cooking sequence, and the procurement priority of the ingredients required for the dish is determined based on the priority of the dish.

[0040] The purchase quantity of each ingredient is determined based on the remaining quantity of the ingredients.

[0041] Optionally, in a sixth implementation of the second aspect of the present invention, the control module is further configured to:

[0042] Ingredients are selected based on their respective procurement priorities and preset priority thresholds to obtain the recipe ingredient set;

[0043] A recipe set is generated based on the recipe ingredient set according to a preset ingredient matching rule. The recipe set includes at least two recipe dishes, and each recipe dish includes at least an ingredient sequence that satisfies the ingredient matching rule.

[0044] The cooking sequence is adjusted based on the recipe.

[0045] A third aspect of the present invention provides a cooking control system, the cooking control system comprising a server, cooking equipment and at least one food container;

[0046] The food container is used to obtain the remaining amount and / or change in the amount of food.

[0047] The server is used to determine a replenishment task based on the remaining quantity and / or change of the dishes in the container, wherein the replenishment task includes at least one dish, cooking information corresponding to the dish, and ingredient information corresponding to the dish; the server determines the cooking order of the corresponding dishes based on the cooking information and the ingredient information to obtain the cooking sequence of all dishes in the replenishment task; and the server controls the cooking equipment to cook according to the cooking sequence.

[0048] A fourth aspect of the present invention provides a computer device, comprising: a memory and at least one processor, wherein the memory stores instructions, and the memory and the at least one processor are interconnected via a circuit;

[0049] The at least one processor invokes the instructions in the memory to cause the computer device to perform the various steps of the cooking control method as described above.

[0050] A fifth aspect of the present invention provides a computer-readable storage medium storing a computer program, characterized in that the computer program, when executed by a processor, implements the various steps of the cooking control method described above.

[0051] Beneficial effects:

[0052] This application proposes a cooking control method, apparatus, system, device, and storage medium. The method determines a replenishment task based on the remaining quantity and / or change in the amount of food in a food container. The replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food. Based on the cooking information and the ingredient information, a cooking sequence of the corresponding food is determined, resulting in a cooking sequence for all food items in the replenishment task. The cooking equipment is then controlled to perform cooking according to the cooking sequence. By determining the replenishment task based on the remaining quantity and / or change in the amount of food, and automatically determining the cooking sequence of the food based on considerations of ingredient information and the cooking information of the food, this method solves the technical problem in the prior art where the cooking sequence of food cannot be determined based on the cooking information of the food. Attached Figure Description

[0053] Figure 1 This is a schematic diagram of the first embodiment of the cooking control method in this invention;

[0054] Figure 2 This is a schematic diagram of a second embodiment of the cooking control method in this invention;

[0055] Figure 3 This is a schematic diagram of a third embodiment of the cooking control method in this invention;

[0056] Figure 4 This is a schematic diagram of one embodiment of the cooking control device in this invention;

[0057] Figure 5 This is a schematic diagram of another embodiment of the cooking control device in this invention;

[0058] Figure 6 This is a schematic diagram of one embodiment of the cooking control system of the present invention;

[0059] Figure 7 This is a schematic diagram of one embodiment of the computer device in this invention. Detailed Implementation

[0060] To address the aforementioned issues, this application provides a cooking control method. This method constructs a replenishment task based on the remaining quantity and / or changes of each dish. The cooking order of the dishes to be replenished is then sorted based on the cooking and ingredient information of the dishes within the replenishment task. Cooking is controlled based on this sorting to achieve automatic replenishment. This method enables automatic monitoring of dish sales and automatic cooking and replenishment, solving the problem that existing technologies relying on manual monitoring or alarm reminders for replenishment cannot meet customer demand for best-selling dishes.

[0061] The terms “first,” “second,” “third,” “fourth,” etc. (if present) in the specification, claims, and accompanying drawings of this invention 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 described herein can be implemented in orders other than those illustrated or described herein. Furthermore, the terms “comprising” or “having,” and any variations thereof, are intended to cover a 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.

[0062] For ease of understanding, the specific process of the embodiments of the present invention is described below. Please refer to [link / reference]. Figure 1 The first embodiment of the cooking control method in this invention includes the following steps:

[0063] 101. Determine a refill task based on the remaining amount and / or change in the amount of food in the food container. The refill task includes at least one food, the cooking information of the food, and the ingredient information of the food.

[0064] This embodiment is mainly applied to existing self-service food vending systems. The food container is a part of the self-service food vending system. The food container can be a food weighing machine such as a BBQ stove or a buffet stove. The self-service food vending system also includes cooking equipment and food delivery devices, such as intelligent cooking machines and food conveyor belts.

[0065] In this step, the weight monitoring unit on the food container collects the weight of the food it carries in real time to determine the actual amount of food remaining. For example, a pressure sensor determines whether food needs to be added based on the actual amount remaining. If so, a food addition instruction is generated, which contains relevant information about the food to be added.

[0066] Furthermore, when monitoring the weight of dishes, the amount of food remaining can be determined by monitoring the change in the amount of food over a unit of time, thereby determining whether it is necessary to replenish the food.

[0067] In practical applications, determining whether to replenish the food based on the remaining amount is a real-time control process, while the change in the amount of food is a predictive process. Specifically, by monitoring the remaining amount and the change in the amount of food, it is first determined whether the remaining amount has reached the minimum value of the food. If so, a replenishment instruction is immediately generated, and the intelligent cooking machine is controlled to cook the corresponding food based on the replenishment instruction. If the remaining amount has not yet reached the minimum value, the change in the amount of food over a continuous period of time is calculated, such as the average change over 15 minutes. If the average change reaches a preset change value, the replenishment time is predicted based on the average change, and a replenishment instruction is generated. The execution of the replenishment instruction is controlled by a timer.

[0068] 102. Based on cooking information and ingredient information, determine the cooking order of the corresponding dishes to obtain the cooking sequence of all dishes in the supplementary dish task.

[0069] In this step, when a replenishment task is detected in the system, the replenishment task is parsed, and relevant information about the dishes is extracted, such as the ingredient list and the remaining amount of each ingredient in the ingredient list. Based on the relevant information, the corresponding dishes are sorted.

[0070] In practical applications, cooking information and ingredient information of dishes are determined based on relevant information. First, it is determined whether the ingredient information meets the conditions, such as whether the remaining quantity of each ingredient in the ingredient information meets the requirement of at least one dish. If it does, the dishes are sorted according to the remaining quantity of the ingredient information. If there are multiple dishes that meet the conditions, they are sorted according to the cooking information of each dish.

[0071] In this embodiment, the cooking information includes the cooking time of the dish, the cooking method of the dish, and the cooking method of the ingredients. The ingredient information mainly refers to the remaining amount of ingredients. When sorting the cooking order of the dishes, the priority of the cooking information and the ingredient information is set to the highest for the ingredient information. If there is a conflict in arranging the order of dishes based on the ingredient information, the dishes are sorted according to the cooking information.

[0072] 103. Control the cooking equipment to cook according to the cooking sequence.

[0073] In this embodiment, the dishes to be cooked at each time point are determined according to the cooking sequence, the corresponding ingredient formulas are determined based on the cooked dishes, and the intelligent cooking machine is controlled to feed the ingredients in sequence for cooking to obtain the corresponding dishes. The food conveyor belt in the system is then controlled to transport the dishes to the corresponding food containers for replenishment.

[0074] In summary, by obtaining the remaining quantity and / or changes in the quantity of dishes, the dishes that need to be replenished are determined. The dishes are then sorted according to their cooking and ingredient information to obtain a cooking sequence. The dishes are then cooked sequentially based on the cooking sequence. Due to the use of an automatic dish replenishment system, the efficiency of chefs replenishing dishes is improved, the cooking order is optimized, and the speed of fresh dish delivery is increased. This solves the technical problem in the prior art that it is impossible to determine the cooking sequence of dishes based on their cooking information.

[0075] Please see Figure 2 The second embodiment of the cooking control method in this invention includes:

[0076] 201. Determine a refill task based on the remaining amount and / or change in the amount of food in the food container. The refill task includes at least one food, the cooking information of the food, and the ingredient information of the food.

[0077] In this step, the remaining amount of the dishes is obtained by the weighing machine, and it is determined whether the remaining amount meets the trigger threshold for replenishing dishes. If it does, replenishment tasks are generated for the dishes on the weighing machines that meet the trigger threshold. If it does not meet the threshold, the unit change of the dishes in the time period T before the current time is calculated, and it is determined whether replenishment is needed in the next time based on the change. If it is needed, replenishment tasks are generated for the dishes that need to be replenished.

[0078] In practical applications, when determining whether to replenish food based on changes in quantity, different replenishment operations can be set up using a three-level judgment method. Specifically, the replenishment operation is based on three levels: (the current food tray is filled with about 5 kg), or 20% of the weight of the food tray placed in the weighing machine before the food is taken out; 1 kg for 3 minutes; a decrease of 1.5 kg within 3 minutes (more than 50%); a decrease of 2 kg within 3 minutes (more than 100%). The reduction ratio of the food weighing machine or Filipino food stove is detected in three levels.

[0079] 202. Obtain the remaining amount of ingredients required for each dish and / or the change in the amount of ingredients within a preset time period.

[0080] In this embodiment, after the replenishment task is determined, the ingredients required for cooking are determined based on the dishes recorded in the replenishment task. Then, the remaining amount of each ingredient or the change in the amount of ingredients within a preset time period is calculated. The preset time period can be understood as the historical time before the current time. The change in the amount of ingredients is calculated based on the replenishment level in the replenishment task.

[0081] 203. If the remaining amount of ingredients and / or the amount of change in ingredients meet the preset value, then sort the dishes based on the remaining amount of ingredients and / or the amount of change in ingredients to obtain the cooking sequence of all dishes in the replenishment task.

[0082] In this embodiment, when sorting dishes, the dishes with more remaining ingredients are cooked before the dishes with less remaining ingredients, and the dishes with less variation in ingredients are cooked before the dishes with more variation in ingredients.

[0083] In practical applications, when sorting dishes, the remaining amount of ingredients has a higher priority than the change in ingredients. First, the dishes are sorted based on the remaining amount of ingredients. After the first sorting, it is identified whether there are any dishes with the same remaining amount of ingredients. If so, the dishes with the same remaining amount of ingredients are sorted a second time based on the change in ingredients to obtain the cooking sequence.

[0084] 204. If the remaining amount of ingredients and / or the amount of change in ingredients does not meet the preset value, the cooking order of the corresponding dishes is determined based on the cooking information to obtain the cooking sequence of all dishes in the replenishment task.

[0085] In this step, after completing the secondary sorting, we continue to identify dishes in the cooking sequence that also have the same amount of ingredient change, and use the cooking information to sort the dishes with the same amount of ingredient change again to obtain the final cooking sequence.

[0086] Of course, for dishes where the remaining amount of ingredients and the amount of change in ingredients do not meet the preset values, the cooking information is used to sort them directly, and then the sorted dishes are placed after the dishes sorted based on the remaining amount of ingredients and / or the amount of change in ingredients.

[0087] In this embodiment, the cooking information includes cooking type, cooking time, and ingredient type. Determining the cooking order of the corresponding dishes based on the cooking information to obtain the cooking sequence of all dishes in the supplementary dish task includes:

[0088] The cooking type of each dish is determined, and the dishes are sorted according to the cooking type to obtain the cooking sequence of all dishes in the dish replenishment task. The cooking type includes stir-fry type and non-stir-fry type, and the cooking order of stir-fry type dishes is placed before that of non-stir-fry type dishes.

[0089] Furthermore, if the cooking types of each dish are the same, the cooking time of each dish with the same cooking type is determined, and the dishes with the same cooking type are sorted based on the cooking time to obtain the cooking sequence of all dishes in the supplementary dish task, wherein the cooking order of the dishes with shorter cooking times is placed before the cooking order of the dishes with longer cooking times.

[0090] Furthermore, if the cooking time of each dish is the same, the ingredient type corresponding to each dish with the same cooking time is determined, and the dishes with the same cooking time are sorted based on the ingredient type to obtain the cooking sequence of all dishes in the supplementary dish task. The ingredient type includes starchy ingredients and non-starchy ingredients, and the dishes with non-starchy ingredients are sorted before the dishes with starchy ingredients.

[0091] 205. Control the cooking equipment to cook according to the cooking sequence.

[0092] In this embodiment, a replenishment task is determined based on the remaining quantity and / or change in the amount of food in the food container. The replenishment task includes at least one dish, its corresponding cooking information, and its corresponding ingredient information. Based on the cooking information and the ingredient information, a cooking order is determined for the corresponding dishes, resulting in a cooking sequence for all dishes in the replenishment task. The cooking equipment is then controlled to perform cooking according to the cooking sequence. This solves the problem in the prior art where relying on waiters to deliver information is untimely and inaccurate, and diners cannot meet their replenishment needs.

[0093] Please see Figure 3 The third embodiment of the cooking control method in this invention includes:

[0094] 301. Determine a replenishment task based on the remaining amount and / or change in the amount of food in the food container. The replenishment task includes at least one food, the cooking information of the food, and the ingredient information of the food.

[0095] 302. Based on cooking information and ingredient information, determine the cooking order of the corresponding dishes to obtain the cooking sequence of all dishes in the supplementary dish task.

[0096] In this step, the cooking information includes cooking type, cooking time and ingredient type. When sorting the dishes for cooking, the priority rule is ingredient information, cooking type, cooking time and ingredient type. That is, the dishes in the replenishment task are sorted first based on the ingredient information (such as the remaining amount of ingredients and the amount of change in ingredients) to obtain the first cooking sequence.

[0097] In this embodiment, during the generation of the first cooking sequence, each dish is assigned a sequence number. After obtaining the first cooking sequence, it is identified whether there are identical sequence numbers. If so, the first cooking sequence is adjusted using cooking information to obtain the second cooking sequence.

[0098] Specifically, the cooking type is either stir-fry or no-stir-fry. The system determines whether a dish is a stir-fry dish; if so, stir-fry dishes are prioritized, and then ordered according to the order in which the replenishment task was triggered. Within the same stir-fry type, dishes are ordered by their cooking time. Furthermore, for dishes of the same stir-fry type with the same cooking time, non-starch types (i.e., ingredient types) are stir-fried first.

[0099] If stir-frying is not required, the dishes are sorted based on cooking time. When sorting by cooking time, dishes with the same serving time are stir-fried first according to their non-starch type (i.e., ingredient type). In other words, when sorting dishes, the order of adjustment returned by multiple weighing machines follows these priority rules: first, a priority order is set between stir-fry and non-stir-fry types; second, for the same type, the order is based on serving time; and third, for the same type with the same serving time, non-starch ingredients are stir-fried first (starch ingredients are prone to sticking to the pan).

[0100] 303. Control the cooking equipment to cook according to the cooking sequence.

[0101] 304. Determine the priority of each dish based on the cooking sequence, and determine the procurement priority of the ingredients required for each dish based on the priority of each dish.

[0102] 305. Determine the purchase quantity of each ingredient based on the remaining quantity of ingredients.

[0103] In this embodiment, all dishes in the cooking sequence can be considered best-selling dishes, and the corresponding ingredients are prioritized for delivery, with increased procurement quantities. The priority order of the recipes is adjusted by setting a priority order based on stir-fry type and non-stir-fry type. The ingredient preparation system prioritizes the procurement based on the advance procurement time of the next best-selling recipe, prompting for more procurement, with the procurement quantity increasing differently based on the previous sales speed.

[0104] In practical applications, to ensure the updating of dishes and their sales volume, after identifying best-selling dishes, further research and development can be conducted based on the ingredients of those best-selling dishes. Specifically:

[0105] Ingredients are selected based on their respective procurement priorities and preset priority thresholds to obtain the recipe ingredient set;

[0106] A recipe set is generated based on the recipe ingredient set according to a preset ingredient matching rule. The recipe set includes at least two recipe dishes, and each recipe dish includes at least an ingredient sequence that satisfies the ingredient matching rule.

[0107] The cooking sequence is adjusted based on the recipe.

[0108] In practical applications, the ingredient matching rules include ingredient matching rules based on the procurement priority and ingredient matching rules based on ingredient type;

[0109] The process of generating a recipe set based on the recipe ingredient set according to preset ingredient matching rules includes:

[0110] The ingredients in the recipe ingredient set are sorted according to the procurement priority of each ingredient to obtain an ingredient sequence;

[0111] Ingredients are selected from the ingredient sequence according to preset selection rules to obtain the recipe for the first dish. For example, all odd-numbered ingredients in the ingredient sequence are selected to obtain the recipe for the first dish.

[0112] The ingredients in the recipe ingredient set are classified according to their type to obtain ingredient sets of each category. For example, the ingredient sets of each category include meat ingredient sets and vegetable ingredient sets.

[0113] Ingredients are selected from each category of ingredient set according to the ingredient matching rules based on ingredient type to obtain the second recipe dish. For example, one ingredient from the meat ingredient set and one ingredient from the vegetarian ingredient set are randomly selected to obtain the second recipe dish.

[0114] The recipe set is generated based on the recipes of the first dish and the second dish.

[0115] In summary, by employing the methods described above for cooking control, the system not only achieves automatic monitoring and replenishment of ingredients, but also improves the efficiency of chefs in replenishing ingredients, optimizes the cooking sequence, increases the speed of fresh ingredient delivery, and guides chefs' creative direction. This solves the problem that existing technologies relying on manual monitoring or alarm reminders for adding ingredients cannot meet customer demand for best-selling dishes.

[0116] The cooking control method in the embodiments of the present invention has been described above. The cooking control device in the embodiments of the present invention will be described below. Please refer to [link / reference]. Figure 4 One embodiment of the cooking control device in this invention includes:

[0117] The determining module 410 is used to determine a replenishment task based on the remaining amount and / or change of the food in the food container, wherein the replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food.

[0118] The sorting module 420 is used to determine the cooking order of the corresponding dishes based on the cooking information and the ingredient information, so as to obtain the cooking sequence of all dishes in the dish replenishment task;

[0119] The control module 430 is used to control the cooking equipment to cook according to the cooking sequence.

[0120] In summary, the replenishment task is determined by the remaining quantity and / or change in the quantity of food in the food container. The replenishment task includes at least one dish, its corresponding cooking information, and its corresponding ingredient information. Based on the cooking information and the ingredient information, the cooking order of the corresponding dishes is determined, resulting in a cooking sequence for all dishes in the replenishment task. The cooking equipment is then controlled to perform cooking according to the cooking sequence. Therefore, by determining the replenishment task based on the remaining quantity and / or change in the quantity of food, and by automatically determining the cooking sequence of the dishes based on considerations of ingredient information and the cooking information of the dishes, the technical problem in the prior art of not being able to determine the cooking sequence of dishes based on their cooking information is solved.

[0121] Please see Figure 5 A second embodiment of the cooking control device in this invention includes:

[0122] The determining module 410 is used to determine a replenishment task based on the remaining amount and / or change of the food in the food container, wherein the replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food.

[0123] The sorting module 420 is used to determine the cooking order of the corresponding dishes based on the cooking information and the ingredient information, so as to obtain the cooking sequence of all dishes in the dish replenishment task;

[0124] The control module 430 is used to control the cooking equipment to cook according to the cooking sequence.

[0125] In this embodiment, the sorting module 420 includes:

[0126] The acquisition unit 421 is used to acquire the remaining amount of ingredients required for each dish and / or the change in the amount of ingredients within a preset time period;

[0127] The queuing unit 422 is used to sort each dish based on the remaining amount of ingredients and / or the amount of change of ingredients if the remaining amount of ingredients and / or the amount of change of ingredients meets a preset value, thereby obtaining a cooking sequence of all dishes in the replenishment task, wherein the cooking order of dishes with more remaining ingredients is placed before dishes with less remaining ingredients, and the cooking order of dishes with less change of ingredients is placed before dishes with more change of ingredients; and if the remaining amount of ingredients and / or the amount of change of ingredients does not meet the preset value, the cooking order of the corresponding dishes is determined based on the cooking information, thereby obtaining a cooking sequence of all dishes in the replenishment task.

[0128] In this embodiment, the cooking information includes the cooking type, and the sorting unit 422 is specifically used for:

[0129] The cooking type of each dish is determined, and the dishes are sorted according to the cooking type to obtain the cooking sequence of all dishes in the dish replenishment task. The cooking type includes stir-fry type and non-stir-fry type, and the cooking order of stir-fry type dishes is placed before that of non-stir-fry type dishes.

[0130] In this embodiment, the cooking type further includes cooking time, and the sorting unit 422 is specifically used for:

[0131] If all dishes have the same cooking type, determine the cooking time of each dish with the same cooking type, and sort the dishes with the same cooking type based on the cooking time to obtain the cooking sequence of all dishes in the supplementary dish task, wherein the cooking order of the dishes with shorter cooking times is placed before the cooking order of the dishes with longer cooking times.

[0132] In this embodiment, the cooking information also includes ingredient types, and the sorting unit 422 is specifically used for:

[0133] If the cooking time of each dish is the same, determine the ingredient type corresponding to each dish with the same cooking time, and sort the dishes with the same cooking time based on the ingredient type to obtain the cooking sequence of all dishes in the supplementary dish task. The ingredient type includes starchy ingredients and non-starchy ingredients. Dishes with non-starchy ingredients are sorted before dishes with starchy ingredients.

[0134] In this embodiment, the cooking control device further includes a procurement module 440, which is specifically used for:

[0135] The priority of the dish is determined based on the cooking sequence, and the procurement priority of the ingredients required for the dish is determined based on the priority of the dish.

[0136] The purchase quantity of each ingredient is determined based on the remaining quantity of the ingredients.

[0137] In this embodiment, the control module 430 is further configured to:

[0138] Ingredients are selected based on their respective procurement priorities and preset priority thresholds to obtain the recipe ingredient set;

[0139] A recipe set is generated based on the recipe ingredient set according to a preset ingredient matching rule. The recipe set includes at least two recipe dishes, and each recipe dish includes at least an ingredient sequence that satisfies the ingredient matching rule.

[0140] The cooking sequence is adjusted based on the recipe.

[0141] In summary, this method constructs a replenishment task based on the remaining quantity and / or changes of each dish. It then sorts the cooking order of the dishes to be replenished based on their cooking and ingredient information, and controls the cooking based on this sorting to achieve automatic replenishment. This method enables automatic monitoring of dish sales and automatic cooking and replenishment, solving the problem that existing technologies relying on manual monitoring or alarm reminders for replenishment cannot meet customer demand for best-selling dishes.

[0142] This application also provides a cooking control system, such as Figure 6 As shown, the cooking control system includes a server 610, a cooking device 620, and at least one food container 630, wherein the server 610, the cooking device 620, and at least one food container 630 are connected through a task gateway.

[0143] The food container 630 is used to obtain the remaining amount and / or change in the amount of food.

[0144] The server 610 is used to determine a replenishment task based on the remaining quantity and / or change of the dishes in the food container. The replenishment task includes at least one dish, cooking information corresponding to the dish, and ingredient information corresponding to the dish. Based on the cooking information and the ingredient information, the server determines the cooking order of the corresponding dishes to obtain the cooking sequence of all dishes in the replenishment task. The server controls the cooking device 620 to cook according to the cooking sequence.

[0145] above Figure 4-5 The cooking control device in this embodiment of the invention will be described in detail from the perspective of modular functional entities. The computer device in this embodiment of the invention will be described in detail from the perspective of hardware processing.

[0146] Figure 7This is a schematic diagram of a computer device 700 provided in an embodiment of the present invention. The computer device 700 can vary significantly due to different configurations or performance characteristics. It may include one or more central processing units (CPUs) 710 (e.g., one or more processors) and a memory 720, and one or more storage media 730 (e.g., one or more mass storage devices) for storing application programs 733 or data 732. The memory 720 and storage media 730 may be temporary or persistent storage. The program stored in the storage media 730 may include one or more modules (not shown in the diagram), each module including a series of instruction operations on the computer device 700. Furthermore, the processor 710 may be configured to communicate with the storage media 730 and execute the series of instruction operations in the storage media 730 on the computer device 700 to implement the steps of the above-described cooking control method.

[0147] Computer device 700 may also include one or more power supplies 740, one or more wired or wireless network interfaces 750, one or more input / output interfaces 760, and / or one or more operating systems 731, such as Windows Server, Mac OS X, Unix, Linux, FreeBSD, etc. Those skilled in the art will understand that... Figure 7 The computer device structure shown does not constitute a limitation on the computer device provided by the present invention, and may include more or fewer components than shown, or combine certain components, or have different component arrangements.

[0148] The present invention also provides a computer-readable storage medium, which may be a non-volatile computer-readable storage medium or a volatile computer-readable storage medium, wherein the computer-readable storage medium stores instructions that, when the instructions are executed on a computer, cause the computer to perform the various steps of the cooking control method.

[0149] Those skilled in the art will clearly understand that, for the sake of convenience and brevity, the specific working process of the system, device, or unit described above can be referred to the corresponding process in the foregoing method embodiments, and will not be repeated here.

[0150] If the integrated unit is implemented as a software functional unit and sold or used as an independent product, it can be stored in a 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 a computer device (which may be a personal computer, server, or network device, etc.) to execute all or part of the steps of the methods described in the various embodiments of the present invention. The aforementioned storage medium includes various media capable of storing program code, such as USB flash drives, portable hard drives, read-only memory (ROM), random access memory (RAM), magnetic disks, or optical disks.

[0151] The above-described embodiments are only used to illustrate the technical solutions of the present invention, and are not intended to limit it. Although the present invention has been described in detail with reference to the foregoing embodiments, those skilled in the art should understand that modifications can still be made to the technical solutions described in the foregoing embodiments, or equivalent substitutions can be made to some of the technical features. Such modifications or substitutions do not cause the essence of the corresponding technical solutions to deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A cooking control method, characterized in that, The cooking control method includes: The replenishment task is determined based on the remaining amount and / or change in the amount of food in the food container, wherein the replenishment task includes at least one dish, the cooking information corresponding to the dish, and the ingredient information corresponding to the dish; Obtain the remaining amount of ingredients required for each dish and / or the change in ingredients within a preset time period; If the remaining amount of ingredients and / or the amount of change in ingredients meet a preset value, then each dish is sorted based on the remaining amount of ingredients and / or the amount of change in ingredients to obtain the cooking sequence of all dishes in the replenishment task. The cooking sequence of dishes with more remaining ingredients is placed before dishes with less remaining ingredients, and the cooking sequence of dishes with less change in ingredients is placed before dishes with more change in ingredients. If the remaining amount of ingredients and / or the amount of change in ingredients does not meet the preset value, the cooking order of the corresponding dishes is determined based on the cooking information to obtain the cooking sequence of all dishes in the replenishment task. The cooking equipment is controlled to perform cooking according to the cooking sequence.

2. The cooking control method according to claim 1, characterized in that, The cooking information includes the cooking type, and after determining the refill task based on the remaining amount and / or change in the amount of food in the container, it also includes: The cooking type of each dish is determined, and the dishes are sorted according to the cooking type to obtain the cooking sequence of all dishes in the dish replenishment task. The cooking type includes stir-fry type and non-stir-fry type, and the cooking order of stir-fry type dishes is placed before that of non-stir-fry type dishes.

3. The cooking control method according to claim 2, characterized in that, The cooking type also includes cooking time, and after determining the refill task based on the remaining amount and / or change in the amount of food in the container, it also includes: If all dishes have the same cooking type, determine the cooking time of each dish with the same cooking type, and sort the dishes with the same cooking type based on the cooking time to obtain the cooking sequence of all dishes in the supplementary dish task, wherein the cooking order of the dishes with shorter cooking times is placed before the cooking order of the dishes with longer cooking times.

4. The cooking control method according to claim 3, characterized in that, The cooking information also includes ingredient types. After determining the refill task based on the remaining amount and / or changes in the amount of food in the container, it also includes: If the cooking time of each dish is the same, determine the ingredient type corresponding to each dish with the same cooking time, and sort the dishes with the same cooking time based on the ingredient type to obtain the cooking sequence of all dishes in the supplementary dish task. The ingredient type includes starchy ingredients and non-starchy ingredients. Dishes with non-starchy ingredients are sorted before dishes with starchy ingredients.

5. The cooking control method according to any one of claims 1-4, characterized in that, After controlling the cooking device to cook according to the cooking sequence, the method further includes: The priority of the dish is determined based on the cooking sequence, and the procurement priority of the ingredients required for the dish is determined based on the priority of the dish. The purchase quantity of each ingredient is determined based on the remaining quantity of the ingredients.

6. The cooking control method according to claim 5, characterized in that, After controlling the cooking device to cook according to the cooking sequence, the method further includes: Ingredients are selected based on their respective procurement priorities and preset priority thresholds to obtain the recipe ingredient set; A recipe set is generated based on the recipe ingredient set according to a preset ingredient matching rule. The recipe set includes at least two recipe dishes, and each recipe dish includes at least an ingredient sequence that satisfies the ingredient matching rule. The cooking sequence is adjusted based on the recipe.

7. A cooking control device, characterized in that, The cooking control device includes: The determination module is used to determine a replenishment task based on the remaining amount and / or change of the food in the food container, wherein the replenishment task includes at least one food, cooking information corresponding to the food, and ingredient information corresponding to the food; The sorting module is used to obtain the remaining amount of ingredients required for each dish and / or the change in ingredients within a preset time period; if the remaining amount of ingredients and / or the change in ingredients meets a preset value, the dishes are sorted based on the remaining amount of ingredients and / or the change in ingredients to obtain the cooking sequence of all dishes in the replenishment task, wherein the cooking order of dishes with more remaining ingredients is placed before dishes with less remaining ingredients, and the cooking order of dishes with less change in ingredients is placed before dishes with more change in ingredients; if the remaining amount of ingredients and / or the change in ingredients does not meet the preset value, the cooking order of the corresponding dishes is determined based on the cooking information to obtain the cooking sequence of all dishes in the replenishment task. The control module is used to control the cooking equipment to perform cooking according to the cooking sequence.

8. A cooking control system, characterized in that, The cooking control system includes a server, cooking equipment, and at least one food container. The food container is used to obtain the remaining amount and / or change in the amount of food. The server is used to determine a replenishment task based on the remaining quantity and / or change in quantity of dishes in the container. The replenishment task includes at least one dish, cooking information corresponding to the dish, and ingredient information corresponding to the dish. It acquires the remaining quantity of ingredients and / or the change in quantity of ingredients within a preset time period for each dish. If the remaining quantity and / or the change in quantity of ingredients meets a preset value, the server sorts the dishes based on the remaining quantity and / or the change in quantity of ingredients to obtain a cooking sequence for all dishes in the replenishment task. The cooking sequence for dishes with more remaining quantity of ingredients precedes that for dishes with less remaining quantity of ingredients, and the cooking sequence for dishes with less change in quantity of ingredients precedes that for dishes with more change in quantity of ingredients. If the remaining quantity and / or the change in quantity of ingredients does not meet a preset value, the server determines the cooking sequence for the corresponding dishes based on the cooking information to obtain a cooking sequence for all dishes in the replenishment task. The server then controls the cooking equipment to perform cooking according to the cooking sequence.

9. A computer device, characterized in that, include: A memory and at least one processor, wherein the memory stores instructions and the memory and the at least one processor are interconnected via a circuit; The at least one processor invokes the instructions in the memory to cause the computer device to perform the steps of the cooking control method as described in any one of claims 1-6.

10. A computer-readable storage medium storing a computer program thereon, characterized in that, When the computer program is executed by the processor, it implements the various steps of the cooking control method as described in any one of claims 1-6.

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